Author: Maria

Making Cut-Out Biscuits With Children

If they are little I recommend preparing the dough the night before and setting up the table without them so everything is ready to be used. If not they can help setting up too. Table set up: Lightly flour a work surface Line a baking tray with parchment paper** Lightly flour the biscuit cutters and place them on a plate Put some flour in a small bowl Put a non-sharp knife or an offset spatula on the table Lightly flour a rolling pin and place it on the table Leave a ball of dough for each child to roll out (if they are too little you can roll it out for them) ** If the baking tray doesn’t fit in your fridge, cut sheets of parchment paper to fit the tray but place them on a cutting board in the fridge. Transfer the sheet of parchment paper onto the baking tray once the cut out biscuits are chilled. If some biscuits are too close you can rearrange them at this point! Rolling and cutting out …

Christmas = Gingerbread Biscuits!

To me Christmas smells of ginger, cinnamon, cloves and nutmeg. I love Christmas and I’m sure many of you do too. It’s almost impossible to resist the Christmas spirit; the decorations, the lights, the music and of course the food make this time of year a special one indeed. Every country has their own food traditions but the cut-out gingerbread biscuits are a popular treat in many places. The gingerbread dough is versatile; you can use it to make decorations, little gifts or even a gingerbread house! But best of all, this dough is easy to manage so children and adults can spend time baking together. There is one must-have ingredient that gives gingerbread its characteristic golden colour. This ingredient varies and it can be honey, molasses, golden syrup or treacle. I chose to post a recipe using molasses for three reasons: first you can find molasses everywhere, second it gives the biscuit a very dark colour which contrasts with the royal icing, and third this recipe comes from a blog that I really like …

Delicious Frosting! (Dairy-Egg-Nut and Gluten Free)

Promises are meant to be kept… In my last post https://thegingerspoon.com/2017/10/31/very-moist-chocolate-cake-dairy-egg-nut-and-gluten-free/ I wrote that I am not a great fan of frostings for baked goods but I have to admit that they are fun to make and definitely add style to any cake! After trying many recipes ‘free from’ I have settled on a chocolate frosting and a vanilla frosting. Both of them are very sweet but taste really good. Use these frostings to fill and decorate cakes, cupcakes or any baked goods. They won’t let you down! Portions: one 20 cm cake   Prep Time: 15 minutes Chocolate Frosting Ingredients 1/2 cup of non-dairy spread (neutral flavour, not coconut) 4 cups of icing sugar 1 cup of good sugar-free cocoa powder 2 teaspoons of vanilla extract **1/2 cup of oat milk (or any other non dairy milk, not coconut) **The quantity of milk depends on the consistency you are looking for. Vanilla Frosting Ingredients 1/2 cup of non-dairy spread (neutral flavour, not coconut) 4 cups of icing sugar 3 teaspoons of vanilla extract (I …

Very Moist Chocolate Cake (Dairy-Egg-Nut and Gluten Free)

Every time I read ‘free from’ gluten, egg, nut or dairy I feel lucky not to be allergic to any of those delicious ingredients. When my baby was just one month old, she started crying in pain after every feed. The kind advice I received on how to soothe her didn’t work so in the end I decided to change my diet, quitting dairy, nuts and gluten. And it worked! To my surprise, I discovered new products that stopped me from craving dairy or wheat flour. In London the variety of products ‘free from’ you can buy is huge. Even at your local cafe it’s easy to get an oat milk latte and a poached egg over gluten free bread…what a feast! On my birthday my two older daughters were in charge of making my birthday cake ‘free from’. I read many recipes to avoid disappointing my little chefs until I found this one. It’s perfect in every way…very easy to make and yummy. The recipe was tested three times in my kitchen (I never …

The Healthy Bircher-Müesli

  Last winter we spent a few days in the Austrian Alps and every morning I woke up with only one thing in mind; their delicious Bircher-Müesli. I recently realised that it is just as popular here in England as it is in Switzerland, Germany or Austria. I’ve even seen ready-to-go pots in Starbucks. A Swiss physician developed Bircher Müesli in the 1900s; he went on to recommend it to his patients as part of their treatment. The basic ingredient of this Müesli is raw oats, which are soaked overnight and mixed with shredded apple, yoghurt, honey, nuts and fruits of your choice. The result is a dense and fresh yoghurt with a high-fibre content, vitamins and proteins…there is no better way to start your day! The best thing (at least for a mum) is that adults and children love it equally so it is a healthy, quick and yummy breakfast for the whole family. Fancy a treat in the evening? Replace the big bowl of ice cream with this Müesli (add bitter chocolate chunks …

Super Quick Cheese and Kale Tart

It’s dinner time and you’re staring at an empty fridge? This kale tart is the solution! It’s homemade and it will fill your kitchen with wonderful aromas. This quick recipe is easy to make and the ingredients can be found in any corner supermarket (at least in England). You can serve the tart hot as a main course or as a side dish for a bbq. I also like it at room temperature, which is ideal for picnics or as an appetiser. Kale is a nutritious and yummy vegetable and I love to include it in my weekly diet. The combination of shallots, honey and cheese, over the puff pastry dough, almost makes this tart a treat; but you can also use your own favourite veggies…the sky is the limit! Ingredients 1 ready rolled puff pastry sheet (320g) 1 finely cut shallot 1 beaten egg 3 tbs of cream 60g washed and cut kale 90g shredded mozzarella cheese honey (drizzle) Salt Equipment Baking/Parchment paper 1 oven tray 1 scale 1 brush 1 fork Instructions Preheat …

The Best Vanilla Panna Cotta

Very simple to make, all you need is five ingredients to enjoy a fresh and delicious Panna Cotta. Originally from Italy this dessert is made of full fat milk, vanilla, cream, sugar and gelatine. The only tricky part is to use the right amount of gelatine to get a creamy and wobbly Panna Cotta. Below you’ll find the only recipe you’ll ever need for a basic Panna Cotta. Buon Appetito! Prep Time: 15 minutes (plus overnight fridge)   Portions: 4 Ingredients 75ml full-fat milk 425ml double cream 50g sugar 1 vanilla pod 2 fine leaves of gelatine (1.7 grams per leaf aprox) Equipment 1 saucepan 1 spatula 1 heatproof jug 1 cutting board 1 sharp knife 1 bowl with cold water (for the gelatine) 1 whisk or fork (for the gelatine) 4 ramekins (or custard molds) Instructions Pour the milk, the cream and the sugar into a saucepan. Stir. 2. Remove the seeds from the vanilla pod. Add the seeds and the emptied-out pod to the saucepan. 3. Put the saucepan on the stove over …

Sunday Mimosa

Springtime makes New York come alive with bright colours and people out in the parks. Hello sun! Restaurant terraces and NY classic brunches wouldn’t be complete without a delicious bubbly Mimosa. This super simple cocktail, made mostly with orange juice and chilled champagne (or another sparkling white wine), is the perfect way to begin Sunday in a party mood. Treat yourself this Easter morning with a refreshing Mimosa…cheers! Prep Time: 15 min Ingredients 75 cl Chilled Champagne or Prosecco 75 cl Fresh orange juice Slices of oranges, limes, grapefruit etc A splash of Cointreau liquor (optional) Equipment Champagne glasses Squeezer Colander Instructions Squeeze the oranges and strain 2. Cut the citrus fruits in thin slices 3. Fill half of the glass with champagne 4. Fill the other half with fresh orange juice 5. Put the fruit slices in each glass (different colours and sizes look nice) 6. Add a splash of Cointreau if it takes your fancy 7. Enjoy!

Soft-Boiled Egg and New Soldiers

This is the ideal option for an Easter brunch. Both little ones and grown ups love them! When the eggs are done properly, with a runny yolk, nothing is better than dipping your soldiers into them. In this post, you will also have some new soldiers to try… More than a recipe, this post is an invitation to remember a childhood favourite (my 5 year old can’t get enough of them!). Sometimes the simplest of recipes make us the happiest! Happy dipping! Soft-Boiled Egg Portion: 1  Prep Time: 7 minutes Ingredients 1 medium egg at room temperature salt and pepper Equipment 1 medium saucepan 1 sharp knife 1 long spoon 1 small cup Instructions 1. Fill a small saucepan with water. Put on the hob over a medium heat and bring to the boil. 2. Once the water is boiling, put the egg into the saucepan using a spoon. 3. As soon as the water comes back to the boil, set the timer for 4 minutes. This guarantees a runny yolk. 4. After 4 minutes take …