Pistachio and Raspberry Jelly Cake

Hey guys, so just another quick post before I have to head out. This time it is another dessert for the spring.

I hope that you guys enjoy it :)

The dish is kinda hard, so don't be surprised if it does not turn out looking right. Also, if you are allergic to nuts do not try this in case you have a reaction.

Anyways, the recipe....

Ingredients
Cake
250g butter, softened
250g sugar
1/2 lemon, finely grated rind
250g eggs
125g plain flour sifted
125g ground pistachios
7g baking powder

Jelly
560g pitted lychees in syrup, drained
300g raspberries
5g gelatine powder

Cream
1/3 cup marscarpone
2 tablespoons icing sugar to taste
1 teaspoon of lemon juice

Garnish
raspberries
sifted icing sugar
raspberry coulis

Method
1. preheat over to 160 C. grease a 20cm x 30cm pan and line
2. For cake: beat butter and sugar, then add lemon zest. Slowly add eggs one by one, and beat until well combined. Fold in flour, pistachios and baking powder. Spoon and spread the mixture into tin and bake for 30 min until a skewer comes out clean. Remove from oven and allow it to cool completely
3. For jelly: line a second tin with baking paper. Puree lychee and raspberry in a blender until smooth. Pour puree into a saucepan and heat over medium-low heat. Add the gelatine to the puree and stir until dissolved. Strain through a fine sieve. Pour into tray and refrigerate for about 45 min, or until set.
4. For cream: beat until combined.
5. To assemble: cut 15 rounds from the cake using a 5cm cutter. Slice each in half. Cut 15 rounds from the jelly. Lightly spread each underside of cake with the marscarpone cream. sandwich together with the jelly. Place a raspberry on top of each cake and dust with icing sugar. Smear some of the raspberry coulis onto the plate and top with cakes.


And there you have it. A nice refreshing summer dessert to enjoy now.

Now I need to go out...so I'll try and post again next week.

Afghan Biscuits and Sticky Toffee Pudding

Hey guys, today I was thinking that instead of talking about a Korean recipe, I would talk about just dome desserts. I has been a while since I have strayed from a Korean recipe hasn't it? I felt that it was about time that I was also able to introduce other recipes that I like. Don't worry. I will return to Korean recipes.

This is good, this gives me a chance to share with you guys other types of food that I love, and hope that you will like too.

The first recipe today is going to be Afghan Biscuits. An Afghan biscuit is a traditional New Zealand biscuit made from cocoa powder, butter, flour and cornflakes, topped with chocolate icing and a walnut. I can be summarised as a cookie and icing, a cross between a cookie and a cupcake if you will. Now, without further ado, the recipe for it.

Ingredients
200g butter
1/2 cup brown sugar, firmly packed
1/2 teaspoon vanilla
3/4 cup plain flour
3/4 cup self raising flour
2 tablespoons cocoa
1 1/2 cup cornflakes
1/4 cup desiccated coconut
2 tablespoons milk
Icing:
150g dark chocolate
20g butter
walnut pieces for garnishing

Method
1. Cream butter, sugar and vanilla
2. Fold in sifted flours and cocoa. Stir through cornflakes, coconut and milk.
3. Roll level tablespoons of mixture into balls. Arrange an a baking tray and flatten slightly with a fork.
4. bake at 180⁰C for 15-20 min. Cool
5. Icing: Combine chocolate and butter and stir over heat until smooth.
6. Spread icing on biscuits and top with a walnut piece.


And there you have it, a simple dessert that you can make in practically no time.

The other recipe that I wanted to share with you guys today is a recipe for Sticky Toffee Pudding. I am sure that you have all heard of sticky date pudding, well this is just a spin on that.

A Sticky Toffee Pudding is originally a British steamed dessert consisting of a very moist sponge cake, made with finely chopped dates or prunes, covered in a toffee sauce and often served with a vanilla custard or vanilla ice-cream. Anyways, here is my version of the dessert.

Ingredients
1 1/2 cups boiling water
1 cup chopped dates
1 teaspoon bicarb soda
75g butter
3/4 cup brown sugar
1 teaspoon vanilla
2 eggs
1 1/2 cups self raising flour, sifted
Caramel Sauce:
1 cup brown sugar
100g butter
3/4 cup thickened cream
1/2 teaspoon vanilla

Method
1. Grease and line base of a 18-20 cm square deep pan with baking paper
2. Pour boiling water over dates and bicarb soda, stand for 5 minutes.
3. Cream butter, sugar and vanilla, beat eggs in one at a time. Fold in flour and date mixture.
4. Pour into the pan.
4. Bake at 160⁰C for 40min or until it is cooked.
5. Caramel Sauce: stir all ingredients over a heat until it boils and let it simmer for 2 min.
6. Remove pudding from pan, pour 1/3 of caramel sauce over the warm pudding.
7. Slice and serve with remaining sauce and cream or ice-cream.

And there you go, two easy desserts to try any time of the year.

That is it from mt today, I'll be back with more recipes soon. They may be Korean they may not be. We will see ^^ 안녕

Sweet Potato Mattang 고구마 맛탕

Hey guys, I'm kinda busy today but I really wanted to post, So it is just going to be a short post and recipe.

Today it will be mattang, which is a sweet potato dessert.

Ingredients
1 Sweet potato
1 Potato
150g of sugar
Some Hazelnuts and Walnuts

Method
1. Peel and cut the potatoes in to chunks, similar in size to roast potatoes is about right. To cook steaming is best and for about 10 minutes is fine (In South Korea, Mattang in commonly deep fried).

2. Once you have steamed the potatoes fry in a small bit of oil for a couple of minutes. In a small pan, melt 150g of sugar on a medium heat so it becomes a syrup and then add the nuts.

3. You have a choice with the syrup, you can add this to the pan and mix all together or I prefer to serve on a plate and pour the syrup on top. Cooking altogether will give you sweeter potatoes, once its all cooked eat warm so the syrup doesn't go hard.



This is a very simple dessert that can be eaten all year around, and it is enjoyed by everyone, especially younger children.

This is it for today, I'll try and come back with another recipe tomorrow ^^