All posts filed under: Birthdays!

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

Published by

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)

Published by

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 Best Vanilla Panna Cotta

Published by

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

Published by

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!