Creams
I based this dessert, on a cream we used to make in Cyprus called Paris on Ice, which was flavoured with mastic resin. For those of you who are not familiar with the mastic resin, it is an evergreen shrub or small tree of the Pistacio family growing up to 4 m (13 ft) tall, [...]
The Mille-feuilles or Millefeuilles (in French meaning ‘thousand sheets’), known also as Napoleon, is a two or three layer sandwich of puff pastry, alternating with a sweet filling, typically pastry cream, but sometimes whipped cream, or jam. It is usually glazed with icing or fondant in alternating white and brown (chocolate) strips and combed. [...]
This is one of those recipes we used to make in Cyprus, which is probably again another recipe we learned making from the British who were (and still hold Cypriot territory by having two Sovereign base areas) on the island for so many years. My mother used to make this pudding with biscuits and condensed [...]
In Greece we call this dessert kormos, which means log as it resembles like a tree log. The basic thing for this recipe is the sponge cake. All other ingredients may be adjusted to our taste and preferences. For instance the filling cream may be only whipping cream or only jam or both, or crème [...]
This dessert is a favourite with my family, not only as a dessert, but as a special treat. The end result of this version should be more a cream than a «set» pudding, and instead of chilling, try serving it at room temperature. This recipe is easy and has few ingredients, but it needs pretty [...]
According to the Greek Orthodox religion, nearly every day of the year is dedicated to a Christian saint or Martyr. Each church is devoted to a particular saint and that saint’s name day is celebrated on the saint’s birthday or day of death. These celebrations are usually celebrated with a Panigyri (fair or festival) and [...]
Several days ago I gave you a recipe for a Birthday cake which I called Black Temptation. Today I am going to give you a similar recipe with similar ingredients but have made a few changes and the taste is completely different. Ingredients: You need a sponge cake (see recipe). Add 1 tbsp lemon zest. [...]
Galaktompoureko is possibly the king of sweets for many in Greece and the one I prefer best. Fabulous semolina cream, rich and consistent. The heavy cream lies in the middle in between thin layers of crispy phyllo and is bathed in syrup. You can also make individual ones, wrapped in a roll. If I [...]
Continue reading about Galaktomboureko (Semolina pudding in phyllo pastry)
Using the basic recipe for making a Spong Cake, there are so many ways to decorate it by just using your favourite ingredients. Here is one of my favourites: We shall need: Ingredients: 1 dose of sponge cake (see recipe) 1 dose of pastry cream (see recipe) 1 dose of whipping cream (see recipe) syrup [...]
Chantilly cream, or crème chantilly as it is call in French, is simply sweetened whipped cream flavored with vanilla or brandy. The amount of sugar added is up to you, depending on how sweet you like your desserts. Always use heavy cream (35%) and whisk until peaks form. Use Chantilly cream to decorate your cakes [...]
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