The cold season is beginning and we had our first snow fall a few days ago – winter is coming! Time to get cosy inside and enjoy the warmth. And what could be more perfect for that than a hot cup of tea …
I am an absolute tea-lover and have now amassed a considerable collection of different teas. The more varieties the better – that guarantees a change! If you want even more change, try this: Just replace the coffee in your tiramisu with some strongly brewed chai tea. This gives the dish a wonderfully sweet and spicy note and will certainly be great in the run up to Christmas! The whole thing is rounded off with some cherry compote and the perfect winter dessert is ready!
Cherry Chai Tiramisu
for about 6 servings
- 200g cherries (eg from a jar, drained)
- 4 tbsp sugar
- 2 tbsp water
- 1 tsp corn starch
- 2 tbsp honey
- 250g mascarpone
- 4 tbsp chai tea (eg the Chocolate Chai from Lebensbaum )
- 200g whipping cream
- 100g sponge fingers
- some extra chai tea
- cocoa powder
Heat the cherries and the sugar in a small saucepan and cook for about 5 minutes. Mix the starch with the water, add to the cherries and let it thicken. Take it from the stove and let it cool off.
Mix mascarpone and honey in a bowl, then stir in the chai tea. Beat the cream until stiff and fold gently into the mascarpone mix.
Roughly crumble the sponge fingers with your hands. Each glass starts off wit a layer of biscuit crumbs, then drizzle a little of the remaining chai tea over them until they’re lightly soaked, then a layer of mascarpone cream and teaspoon of cherry compote. Now repeat that process once more until the glass is full. Smooth the surface and chill the jars for at least one hour and dust with cocoa powder before serving.
If you consider yourself a ‘tea adventurer’ and like tasting new varieties, then you should take a look at Lebensbaum‘s ‘Welten & Bummler’ collection – 20 wonderful organic teas, from mint to chai, all the way to black tea, your imagination knows no bounds and there is something for everyone in this collection!
Are you also so eager to experiment with tea or have you found your favourite and remain faithful to it?
Stay Sweet & HAPPY DESSERT MAKING!
* This post was sponsored by Lebensbaum, who kindly provided their product for testing. My opinion was not affected and I only recommend the products that really convince me!
Hello my sweeties!
Now that autumn is here I keep thinking of the beautiful days in Italy, where I traveled to twice this year. In January I went to Rome with Mr. Zebra and in May I spent a few wonderful days with a dear friend in Palermo. Both times it was a magical time and I will probably remember the hospitality, the joy of life and of course the amazing food for a long time.
To stick with the Italian theme today I have a recipe for you that could be straight from the recipe book an Italian Nonna. A rustic apple cake, which is actually more of a dessert – best served still a bit warm with a generous scoop of vanilla ice cream ….❤
Italian apple pie
for a small springform pan (20cm)
- 3 small (tart) apples
- some lemon juice
- 1 egg
- 100 g sugar
- some vanilla extract
- 50 g soft butter
- 50 g flour
- 1 teaspoon baking powder
- 50 ml milk
Lightly grease the pan and dust with flour. Preheat the oven to 180° C.
Peel, quarter and remove the core from the apples. Then cut them into very thin slices and add some lemon juice, so they do not turn brown.
In another bowl mix the remaining ingredients. The batter should be fairly thin. Stir in the apple slices, then pour the batter into the prepared pan. Bake for about 45 minutes. To prevent the cake from browning too much, loosely cover the cake with some aluminum foil after about 25 minutes.
Remove the cake from the pan, dust with some powdered sugar and serve still warm. It tastes great with some sweet whipped cream or ice cream.
The inside of the cake is still wonderfully soft and sweet, the apples add a tiny bit of a tang – you really have to taste it! Maybe this could be the perfect dessert for your next dinner party?
Stay sweet & HAPPY BAKING!
Hello my lovely readers!
You surely know that feeling: on some days you simply do not want to cook. The usual solution would be to get some food delivered. But there’s another option! What follows is a recipe, for which you have to leave the sofa for only a few minutes and will be rewarded with a delicious, freshly cooked pasta dish. And it’s so so easy to make…
Here’s how to make it:
Spaghetti with roasted tomatoes
makes 2-3 servings
- 600g mini cherry or roma tomatoes
- 3 cloves of garlic
- 2 tbsp olive oil
- salt, pepper
- 350 g spaghetti
- 1 handful basil leaves
- olive oil
Preheat the oven to 230° C and line a baking tray with baking paper.
Wash the tomatoes and pat them dry. Peel the garlic and lightly crush it with the flat side of a knife. Put tomatoes and garlic on the baking tray and season with olive oil, salt and pepper. Roast for 20-25 minutes in the oven, turning them repeatedly.
In the meantime, cook the spaghetti according to the instructions until al dente – about 1 minute before the pasta is done add basil to the boiling water. Drain the pasta and reserve some of the cooking water. Put the pasta in a bowl and mix with the roasted tomatoes, olive oil and some of the cooking water. Serve with fresh parmesan cheese!
I didn’t promise too much, did I? Sooo simple to make and – OMG – utterly delicious ❤
Stay sweet & HAPPY COOKING!
When my family is having a BBQ, there’s one thing that always has to be a part of it: pasta salad. In our family, it is traditionally prepared with a yogurt dressing as well as peas, carrots and sausage. Reaaaally yummy but also quite rich. It won’t leave much space in your stomach for all those other delicious things on the grill.
So today I’ll show you a Mediterranean alternative with dried tomatoes, rocket and mozzarella – super quick and delicious!
Mediterranean pasta salad
makes 2-4 servings
- 200 g pasta
- 1 pack mini Mozzarella
- 50 g dried soft tomatoes
- 50 g rocket
- 6 tbsp olive oil
- 4 tbsp balsamic vinegar
- 2 tbsp honey
- Italian herb mix
- Salt, pepper
Cook the pasta according to the instructions, then drain and set aside.
Cut the mozzarella and the dried tomatoes. Wash the rocket and chop roughly. Combine the olive oil, balsamic vinegar, honey, herbs and some water to prepare a dressing, season with salt and pepper.
Mix everything with the pasta, let it infuse for about an hour and serve.
Do you serve pasta salad at your barbecues? And if so, what is your traditional recipe?
Stay sweet & HAPPY COOKING!