••••HAPPY BIRTHDAY CYNDI LAUPER🎂🍰!!!••••

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••••HAPPY BIRTHDAY CYNDI!!

••••YOU ARE 63!!!

••••GARLIC TIPS FOR HEALTH🍤!!!!••••

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••••GARLIC TIPS FOR HEALTH!!!

••••ORANGE TIRAMISU🍊!!!!••••

(Source: wherrismyspoon.com & photos also)

••••ORANGE TIRAMISU!!!

Orange Tiramisu

 

 

Prep time

30 mins

Cook time

5 mins

Total time

35 mins

 

Author: Adina

Recipe type: Dessert

Serves: 6

Ingredients

• 500 g/ 1.1 lbs oranges
• 80 g sugar/ 2.8 oz/ ⅓ cup + 1 tablespoon sugar
• 2 tablespoons lemon juice
• 1 tablespoon sugar for the orange puree
• 250 g/ 8.8 oz mascarpone
• 200 g/ 7 oz cream cheese
• 350 g/ 12.3 oz yogurt
• 60 g/ 2.1 oz/ ⅓ cup sugar
• 200 g/ 7 oz heavy cream
• 100 g/ 3.5 oz ladyfingers
  
  

  
  

Instructions

1. Top and tail the oranges and peel them with a knife, removing all the white pith. Using a sharp knife cut in between the orange segments to separate them from the orange skins. Do this over a bowl and make sure to collect all the running juices. When finished press again all the skin rests to collect as much juice as possible. You will need about 150 ml/ 10 tablespoons in the end.
2. Weigh about 200 g/ 7 oz of the orange segments and puree them, adding 1 tablespoon of sugar. Place in the fridge, covered, until ready to serve.
   
3. To make the syrup place the 10 tablespoons collected orange juice in a small pan. Add the sugar and the lemon juice and bring to a boil, stirring often. When it starts to boil, immediately remove from the heat and let cool. You should have a thin syrup.
4. Mix the mascarpone, cream cheese, yogurt and the rest of the sugar together. Whisk the heavy cream until stiff and fold carefully into the mascarpone mixture.
5. Spread about half of the mascarpone-yogurt mixture in a nice casserole dish (about 30 x 20 cm/ 12 x 7 inch). Arrange the ladyfingers on top and carefully pour some of the syrup on them (using a tablespoon) until they are soaked. You might not need to add all the syrup. Give the remaining syrup to the bowl containing the pureed oranges.
6. Arrange the rest of the orange segments on top of the ladyfingers and cover everything with the rest of the mascarpone mixture. Cover the dish with plastic foil and refrigerate for several hours or better overnight.
7. Just before serving spread the pureed oranges on top of the tiramisu. Enjoy!
   

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••••HAPPY FATHERS DAY🐟!!!••••

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••••HAPPY FATHERS DAY!!

••••BLUEBERRY AND LEMON CHEESECAKE BARS🍋!!!!••••

(Source: simplystacie.net & photos also)

••••BLUEBERRY AND LEMON

••••CHEESECAKE BARS!!

Blueberry and Lemon Cheesecake Bars

These super-simple no-bake cheesecake bars make a great dessert!

ingredients:

• 7oz graham crackers
• 4oz (1 stick) unsalted butter, melted
• ½ cup + 2 tbsp heavy cream
• 1 + ⅓ cups cream cheese (I used Philadelphia)
• ½ cup confectioners’ sugar
• 1 tsp vanilla extract
• 1 + 1/2 tbsp lemon juice
• Zest of two lemons
• 2 cups blueberries
• 3 tbsp granulated sugar
  

directions:

1. Line a 20cmx20cm baking tin with plastic wrap (or foil or parchment).
2. Place the crackers into a bowl or bag and crush with a rolling pin. Mix the butter with the crackers crumbs and spoon the mixture into the prepared baking tray. Flatten and squash the crumbs down as much as you can (I like to place another same-size tray on top to squash it down). Place in the refrigerator whilst you make the cream cheese layer.
3. Place the cream into a large bowl and whisk until it just holds it’s shape. Add in the cream cheese, confectioners’ sugar, vanilla extract, lemon juice and lemon zest. Whisk again until combined.
4. Spoon the cream cheese mixture on top of the biscuit base and level out with the back of a spoon. Place back in the refrigerator whilst you make the blueberry topping.
5. Place the blueberries and sugar into a small saucepan. Heat on a medium heat until the sugar melts and the blueberries start to release their juices – stirring a couple of times during cooking. It should take about 5 minutes. Turn off the heat and leave to cool to room temperature.
6. Take the cheesecake out of the refrigerator and remove from the tin. Peel off the lining, then carefully cut the cheesecake into 12 slices.
7. Top each slice with a spoonful of the blueberry mixture before serving.

Any leftover cheesecake can be covered and refrigerated for up to two days.

••••PANCAKES WITH BERRIES🍓!!!!••••

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••••PANCAKES WITH BERRIES!!

••••LOOKS DEVINE!!

Pancakes

 

 

Prep time

45 mins

Cook time

20 mins

Total time

1 hour 5 mins

 

Tender pancakes or crepes that are wrapped around cardamom and cinnamon scented sweetened coconut or macerated fresh berries.

Author: Razena Schroeder - Tantalisemytastebuds.com

Recipe type: Desserts

Cuisine: Cape Malay

Serves: 8

Ingredients

• 100 grams cake flour
• 15 ml fine granulated sugar (approximately 1 tablespoon)
• pinch of salt
• 2 large eggs
• 150 ml milk
• 125 ml water
• 5 ml vanilla extract (approximately 1 teaspoon)
• 15 ml melted butter or oil (approximately 1 tablespoon)
• Oil for cooking the pancakes
• Coconut filling:
• 75 grams fine coconut (approximately 250 ml or 1 cup)
• 250 ml water (approximately 1 cup)
• 2 pieces stick cinnamon
• 2 cardamom pods
• 155 grams sugar (approximately 187 ml or ¾ cup)
• 10 ml butter (approximately 2 teaspoons)
• Macerated berries
• 125 ml strawberries
• 125 ml raspberries
• 125 ml blueberries
• 30 ml (approximately 1 tablespoon sugar)
• squeeze of lemon or lime juice
  

Instructions

1. Sift the flour and salt into a large bowl.
2. In a jug whisk the eggs, milk and water until combined.
3. Make a well in the centre and add half the wet ingredients slowly.
4. Stir continuously with a wooden spoon or a whisk and ensure that there are no lumps.
5. Whisk for 5 minutes until the batter is shiny and smooth.
6. Add the rest of the liquid and continue beating until the batter has the consistency of single cream.
7. Add the melted butter or oil and mix to combine.
8. Cover and leave to stand for at least 30 minutes before cooking.
9. Do not over mix the batter as it will make the finished pancakes tough and chewy.
10. Brush the a flat sided crepe pan with oil and add one ladle of batter. Tilt the pan to ensure that it covers the bottom completely and fill up any holes.
11. When the pancake is cooked it will be able to loosen without sticking and you can turn it with a spatula. Cook for 20 seconds only on the second side.
12. For the coconut filling simmer all the ingredients except the butter together until the coconut is soft and the water has evaporated, approximately 30 minutes. Add the butter and stir until combined.
13. Fill half the pancake with coconut filling and roll up tightly taking care not to tear the pancake.
14. Alternatively, fill with berry compote and serve with fresh berries.
15. For the macerated berries: wash the berries and slice the strawberries in half or quarters depending on the size. Add the berries and the sugar to a bowl with the lemon juice and toss to coat. Let it sit for at least 20 minutes before using and the sugar and lemon juice will form a lovely syrup coating.
    

Serving size: 1

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••••ORANGE LOAF CAKE🍊!!!!••••

(Source: happyfoodstuff.com & photos also)

••••ORANGE LOAF CAKE!!!

ORANGE LOAF CAKE

 

Prep time

15 mins

Cook time

1 hour

Total time

1 hour 15 mins

 

Serves: 1 Loaf

INGREDIENTS

• 2 Large Oranges
• 300g Plain Flour
• 150g Caster Sugar
• 80g Butter
• Orange zest (optional)
• 2 Small-Medium Eggs
• 3 Teaspoons Baking Powder

INSTRUCTIONS

1. In a large bowl whisk the eggs with sugar until smooth and pale.
2. Add orange zest (from ½ orange), freshly squeezed juice from 2 oranges and softened butter. Mix.
3. Sift in the flour and baking powder (mix these two ingredients beforehand) and mix using electric mixer.
4. Pour the batter into a loaf tin lined with baking paper.
5. Bake in a preheated oven (190⁰C for 1 hour or until an inserted skewer comes out clean).
6. When ready, take out from the oven and let it cool down a bit before transferring onto a wired rack to cool completely.
7. Serve with butter, jam or honey and your favorite cup of tea/coffee.

TIP:

1. As mentioned above, for an extra orangey flavor pour freshly squeezed orange juice right after it has been taken out the oven.