Fresh Fruit Salad with Vanilla Whipped Cream

Anyone up for some Fresh Fruit Salad with Vanilla Whipped Cream? Very simple to make and oh so yummy to fill your tummy with!! 😀

fruit salad

Recipe (makes 2 portions) 

  • 1 banana
  • 1 kiwi
  • 1 clementine
  • 8 strawberries

monkey

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strawberry police

Chop the banana, kiwi, clementine and strawberries into smaller pieces. Put them in a bowl. Mix it all together.

Serve with yummy vanilla whipped cream!

fruit baby

Happy Fruit Salad Making Everyone! 😀

Swedish Meringue Suisse (Marängsuisse) filled with whipped cream, vanilla ice cream, meringues, Belgian chocolate sauce and chopped bananas… mmmm…! Happy Birthday Sugar and Spice Baking 8 months!

Mr. Croco and Mr. Octo are celebrating Sugar and Spice Baking’s 8 month’s Anniversary with a delicious Swedish Meringue Suisse (filled with whipped cream, vanilla ice cream, meringues, Belgian chocolate sauce and chopped bananas…) YUMMY in your tummy! 😀

MERINGUE SUISSE (2)

Recipe (makes 3-4 portions) 

  • 2 dl double cream mixed with 1 tablespoon vanilla sugar 
  • 3 dl Carte d’or vanilla ice cream
  • 2 bananas, chopped
  • 1 dl Belgian chocolate dessert sauce with British double cream
  • 10 plain mini meringues
  • sugar strands to decorate

Marängsuisse

Whip the cream.

Just chuck all the ingredients in a medium sized bowl and mix it all together!

Eat it with pleasure!

😀

happy birthday

Happy Swedish Meringue Suisse Making and Happy Sugar and Spice Baking 8 months! 😀

 

Swedish Rice Pudding ….Mmmmm…

A few days ago I made Swedish Rice Pudding. The pudding suits perfectly after a light dish such as fish, soup or vegetables. The final result was higher than my expectations and it tasted very yummy… 😀

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Recipe (makes 4-6 portions) 

  • 3 dl water
  • 1 ½ dl short grain rice
  • 7 dl whole milk
  • 3 tablespoons caster sugar
  • ½ teaspoon salt
  • 3 eggs
  • 12 flaked almonds

Heat the water. Place the short grain rice in the same pot and let it boil on a low heat until the water has boiled in. Add the milk. Let the porridge simmer on a low heat with the lid on, until the rice is soft, 35 minutes; don’t stir. Thereafter, add the sugar and the salt.

Whisk the eggs and mix them with the porridge and the flaked almonds.

Pour the mixture into a greased tin.

Bake low in the oven on 200 degrees Celsius for 20 minutes.

Let it cool down and serve the pudding with strawberry jam or  fruit conserve.

Happy Rice Pudding! 😀

Petits Choux Tiny Towers

These Petits Choux Tiny Towers are a perfect treat for Afternoon Tea or as a pudding after a lovely dinner. On top of them, I have put some creamy vanilla custard mixture. Even for cookie monsters, one is definitely enough, to make you feel satisfied. 😀 They take a while to make, but oh so worth it!! 😀

Preparation time: 2 hours, whereof 25 minutes in the oven, in addition to 1 hour in the fridge.
Oven heat: 200 degrees C

Petits Choux Tiny Towers (makes 12)

Dough 

  • 1 ½ dl plain flour
  • 3 tablespoons caster sugar
  • 60 gr soft butter or margarine

Petits choux mixture 

  • 1 ½ dl water
  • 75 gr butter or margarine
  • 1 ½ dl plain flour
  • 2 eggs

Filling 

  • 2 gelatine leaves
  • 2 dl cooking cream
  • 2 egg yolks
  • 4 teaspoons caster sugar
  • 2 teaspoons potato flour
  • 2 dl whipped cream
  • 5 teaspoons vanilla sugar

Decoration 

  • pink shimmer sugar

Pour plain flour and caster sugar into a bowl. Add the butter and mix it all together until you get a firm dough. Shape the dough into a flat, round cookie and let it rest in the fridge for about 30 minutes.

Heat up the water and the butter. Add the flour and stir all the time with a wooden spoon until you get a smooth mixture which release the bottom of the pot.

Take the pot of the heat and stir the mixture so it cools down a bit, about one minute.

Add the eggs, one at a time. Stir vigorously after each egg.

Put parchment paper onto a baking sheet. Click out the petits choux mixture into 12 firm round peaks onto the baking sheet.

Roll out the dough into a thin disk. Use a round egg cup to cut out 12  cookies and put each of them onto the petits choux peaks.

Bake down in the oven on 200 degrees C for about 25 minutes. Let them cool down on the baking sheet.

Put the gelatine leaves into cold water.

Pour cooking cream, egg yolks, caster sugar and potato flour into a small pot. Let it simmer up meanwhile you are stirring.

Press out the water from the gelatine leaves, put them in the egg mixture and stir. Let the cream become cold, but it shouldn’t stiffen.

Whisk the cream until fluffy and stiff. Add the vanilla sugar and mix it down into the egg mixture. Let it rest in the fridge for about 10-20 minutes.

Pipe the petits choux tiny towers with the filling and finally sprinkle them with pink shimmer sugar.

Leave them in the fridge for one hour and serve the pastries within 2 hours.

Happy Petits Choux Tiny Towers! 😀

Baby Currant Crumble Pies

Shhhhh… these “Baby Currant Crumble Pies” were so DELICIOUS, so I even had three of them! Haha 😀

They are very, very easy to make… just remember that currants can be a bit sour so add sugar after taste. Now, it’s time for the gym for me, but before I go, I want to share the recipe with you! 😀

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Daddy Currant Crumble Pie is in the middle of the plate with his eight babies around him. Tough work… haha…. but men need to do something in the household!!!  Why not start with taking care of their own kids??!! 😀

Recipe (makes 8 tiny + 1 big)

  • 2 dl red & black currants
  • 1 dl plain flour
  • 1 tablespoon caster sugar
  • 1 tablespoon vanilla sugar
  • 35-40 gr butter
  • (1 tablespoon caster sugar + ½ tablespoon potato flour for the berries)

Preheat the oven to 175 degrees C.

Let the currants drain.

Thereafter, mix them with sugar and potato flour.

Place eight tiny paper cases and one big one on a baking sheet.

Put flour, vanilla sugar, caster sugar and butter into a bowl.

Work all together until you get a smooth and firm dough.

With help of a teaspoon, fill each paper case with three teaspoons of currants (apart from the big one). Add the rest of the currants into the big paper case.

Sprinkle the crumble dough over the currants.

Bake them in the middle of the oven, 20 minutes.

Let them cool a bit before being served.

Happy Pie Baking! 😀

Gooseberry-fool & Diet

A few days ago I cooked Gooseberry-fool. It is a bit healthier than the cookies, muffins etc. I have shown you before. Maybe something for people, men or women, who want to start a diet, but still want to get a treat??! I suggest then that you use another sweetener (for instance birch sugar – it has a very low GI-index) than proper sugar, in the gooseberry-fool if you want to try to lose weight… 😀

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Recipe

  • 5-7 ½ dl red gooseberries
  • 5-6 dl water
  • 2 dl caster sugar
  • 3 tablespoons potato flour

Boil water and sugar.

Add the gooseberries and cook them gently smooth over low heat.

Mix the potato flour with a bit cold water. Pour it into the pot.

Just wait until the gooseberry-fool starts bubbling again, then take it off from the stove.

Pour it into a bowl and sprinkle sugar on the surface of it.

Serve lukewarm or cold with milk.

Remember that the gooseberries can be a bit sour so add sugar after taste.

Happy Gooseberry Day! 😀

Swedish Chocolate Cake…

Here is the last Swedish recipe for this week which I want to share with you guys before I will start to share the British ones… 😀

Recipe 

  • 50 gr dark chocolate
  • 3 dl plain flour
  • a pinch of salt
  • 1 dl cacao
  • 2 teaspoons vanilla  sugar
  • 5 dl sugar
  • 4 eggs
  • 225 gr butter (unsalted or salted)

Preheat the oven at 175 degrees C.

Melt 175 gr of the butter and allow to cool a bit.

Whisk the eggs and sugar. Add vanilla sugar, cocoa powder, salt and plain flour.

Finally, stir the butter into the bowl.

Pour the mixture into a greased and floured cake tin with removable rim.

Bake the cake for 30-35 minutes.

Once baked allow to cool before adding chocolate topping.

Melt the chocolate and 50 gr butter on a low heat.

Spread the topping over the cake.

Serve it with cream or ice cream!

Bon Appétit!!