Chickpea Yogurt Soup Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes Serving Size: 2 Ingredients 1 cup yogurt 2 cups water 2 tablespoons chickpea flour 1 teaspoon sugar 1 teaspoon turmeric powder 1 inch ginger, freshly grated 1 teaspoon ghee/clarified butter 1 teaspoon hing/asafoetida 1 green chili, finely chopped 1 teaspoon mustard seed 6 to 8 curry leaves salt Directions In a deep pan, whisk yogurt, water and chickpea flour to make a smooth batter making sure there are no lumps. Add salt, sugar and turmeric powder to it and bring it to a boil. Once done, lower the heat, add grated ginger and let it simmer for 10 minutes. If you wish to thicken the soup more, continue cooking for 5 more minutes. Keep stirring in between. Once done, switch off the heat and keep the pan aside. Heat another small pan, pour ghee/clarified butter in it and bring it to medium heat. Add asafoetida, chopped green chili, mustard seeds and curry leaves. It will splatter, so be very careful. After a couple of seconds, switch off the heat and pour the hot ghee straight in the soup. It will sizzle. Give the soup a mix and serve it either warm or at room temperature. Notes Asafoetida is easily available in any Indian store but if you don’t find it, add one clove grated garlic. Curry leaves are also available in Indian stores. There is really no substitute that I can suggest for curry leaves as the flavor is very different from any other herb. However, you can use bay leaves or kaffir lime leaves for a flavor boost but it would still be different from curry leaves.
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Chickpea Yogurt Soup

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Serving Size: 2

Ingredients

  • 1 cup yogurt
  • 2 cups water
  • 2 tablespoons chickpea flour
  • 1 teaspoon sugar
  • 1 teaspoon turmeric powder
  • 1 inch ginger, freshly grated
  • 1 teaspoon ghee/clarified butter
  • 1 teaspoon hing/asafoetida
  • 1 green chili, finely chopped
  • 1 teaspoon mustard seed
  • 6 to 8 curry leaves
  • salt

Directions

  • In a deep pan, whisk yogurt, water and chickpea flour to make a smooth batter making sure there are no lumps. Add salt, sugar and turmeric powder to it and bring it to a boil. Once done, lower the heat, add grated ginger and let it simmer for 10 minutes. If you wish to thicken the soup more, continue cooking for 5 more minutes. Keep stirring in between. Once done, switch off the heat and keep the pan aside.
  • Heat another small pan, pour ghee/clarified butter in it and bring it to medium heat. Add asafoetida, chopped green chili, mustard seeds and curry leaves. It will splatter, so be very careful. After a couple of seconds, switch off the heat and pour the hot ghee straight in the soup. It will sizzle. Give the soup a mix and serve it either warm or at room temperature.

Notes

  • Asafoetida is easily available in any Indian store but if you don’t find it, add one clove grated garlic.
  • Curry leaves are also available in Indian stores. There is really no substitute that I can suggest for curry leaves as the flavor is very different from any other herb. However, you can use bay leaves or kaffir lime leaves for a flavor boost but it would still be different from curry leaves.

(via thegiftsoflife)

Source: weheartit.com

Asiago Bread Recipe (by Betty Crocker Recipes) INGREDIENTS: 3 1/2 to 3 3/4 cups Gold Medal® Better for Bread™ bread flour or Gold Medal® all-purpose flour1 teaspoon granulated sugar1 package regular or fast-acting dry yeast (2 1/4 teaspoons)1 1/4 cups water2 tablespoons olive or vegetable oil2 teaspoons dried rosemary or thyme leaves, if desired1 teaspoon salt1 1/4 cups diced Asiago, Swiss or other firm cheeseCooking spray for greasing bowl and cookie sheet DIRECTIONS: 1. In a large bowl, stir 1 1/2 cups of the flour, the sugar and yeast until well mixed. In a 1 1/2-quart saucepan, heat the water over medium heat until very warm and an instant-read thermometer reads 120°F to 130°F. Add the warm water to the flour mixture. Beat with a wire whisk or an electric mixer on low speed 1 minute, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula. Cover bowl tightly with plastic wrap; let stand about 1 hour or until bubbly. 2. Stir in the oil, rosemary and salt with a wooden spoon. Stir in enough of the remaining flour, 1/2 cup at a time, until dough is soft, leaves side of bowl and is easy to handle. Cover with plastic wrap; let stand 15 minutes. 3. Sprinkle flour lightly on a countertop or large cutting board. Place dough on floured surface. Knead by folding dough toward you, then with the heels of your hands, pushing dough away from you with a short rocking motion. Move dough a quarter turn and repeat. Continue kneading 5 to 10 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy. Knead in 1 cup of the cheese. Spray a large bowl with the cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl tightly with plastic wrap; let rise in a warm place 45 to 60 minutes or until dough has doubled in size. Dough is ready if an indentation remains when you press your fingertips about 1/2 inch into the dough. 4. Lightly spray a cookie sheet with the cooking spray. Sprinkle flour lightly on a countertop or large cutting board. Gently push your fist into the dough to deflate it. Place dough on floured surface. Gently shape into football-shaped loaf, about 12 inches long, by stretching sides of dough downward to make a smooth top. Place loaf with smooth side up on the cookie sheet. Coat loaf generously with flour. Cover loosely with plastic wrap; let rise in a warm place 45 to 60 minutes or until dough has almost doubled in size. 5. Move oven racks to lowest and middle positions. Place an 8-inch or 9-inch square pan on the bottom oven rack; add hot water to the pan until about 1/2 inch from the top. Heat the oven to 450°F. 6. Pour a small amount of cool water into a clean spray bottle. Spray the loaf lightly with water; sprinkle with a small amount of flour. With a sharp serrated knife, carefully cut a 1/2-inch-deep slash lengthwise down the center of the loaf. Sprinkle the remaining 1/4 cup cheese into the slash. 7. Bake 10 minutes. Reduce the oven temperature to 400°F. Bake 20 to 25 minutes longer or until loaf is deep golden and sounds hollow when tapped. Remove from cookie sheet to a cooling rack. Cool 30 minutes before slicing; cut with a serrated knife.
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Asiago Bread Recipe (by Betty Crocker Recipes)

INGREDIENTS:

3 1/2 to 3 3/4 cups Gold Medal® Better for Bread™ bread flour or Gold Medal® all-purpose flour
1 teaspoon granulated sugar
1 package regular or fast-acting dry yeast (2 1/4 teaspoons)
1 1/4 cups water
2 tablespoons olive or vegetable oil
2 teaspoons dried rosemary or thyme leaves, if desired
1 teaspoon salt
1 1/4 cups diced Asiago, Swiss or other firm cheese
Cooking spray for greasing bowl and cookie sheet

DIRECTIONS:

1. In a large bowl, stir 1 1/2 cups of the flour, the sugar and yeast until well mixed. In a 1 1/2-quart saucepan, heat the water over medium heat until very warm and an instant-read thermometer reads 120°F to 130°F. Add the warm water to the flour mixture. Beat with a wire whisk or an electric mixer on low speed 1 minute, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula. Cover bowl tightly with plastic wrap; let stand about 1 hour or until bubbly.

2. Stir in the oil, rosemary and salt with a wooden spoon. Stir in enough of the remaining flour, 1/2 cup at a time, until dough is soft, leaves side of bowl and is easy to handle. Cover with plastic wrap; let stand 15 minutes.

3. Sprinkle flour lightly on a countertop or large cutting board. Place dough on floured surface. Knead by folding dough toward you, then with the heels of your hands, pushing dough away from you with a short rocking motion. Move dough a quarter turn and repeat. Continue kneading 5 to 10 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy. Knead in 1 cup of the cheese. Spray a large bowl with the cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl tightly with plastic wrap; let rise in a warm place 45 to 60 minutes or until dough has doubled in size. Dough is ready if an indentation remains when you press your fingertips about 1/2 inch into the dough.

4. Lightly spray a cookie sheet with the cooking spray. Sprinkle flour lightly on a countertop or large cutting board. Gently push your fist into the dough to deflate it. Place dough on floured surface. Gently shape into football-shaped loaf, about 12 inches long, by stretching sides of dough downward to make a smooth top. Place loaf with smooth side up on the cookie sheet. Coat loaf generously with flour. Cover loosely with plastic wrap; let rise in a warm place 45 to 60 minutes or until dough has almost doubled in size.

5. Move oven racks to lowest and middle positions. Place an 8-inch or 9-inch square pan on the bottom oven rack; add hot water to the pan until about 1/2 inch from the top. Heat the oven to 450°F.

6. Pour a small amount of cool water into a clean spray bottle. Spray the loaf lightly with water; sprinkle with a small amount of flour. With a sharp serrated knife, carefully cut a 1/2-inch-deep slash lengthwise down the center of the loaf. Sprinkle the remaining 1/4 cup cheese into the slash.

7. Bake 10 minutes. Reduce the oven temperature to 400°F. Bake 20 to 25 minutes longer or until loaf is deep golden and sounds hollow when tapped. Remove from cookie sheet to a cooling rack. Cool 30 minutes before slicing; cut with a serrated knife.

Source: Flickr / bettycrockerrecipes

Tahini, Lemon & Garlic Salad Dressing I am always looking for new dressing recipes, especially that have tahini in them. It’s a wonderful way to have a creamy dressing without dairy. I would go the soaked raw cashew route, but we still need to get our hands on a high-speed blender.  This over a kale, roasted sweet potato & cauliflower salad would be pretty amazing.  (via speakerforthetrees:)
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Tahini, Lemon & Garlic Salad Dressing

I am always looking for new dressing recipes, especially that have tahini in them. It’s a wonderful way to have a creamy dressing without dairy. I would go the soaked raw cashew route, but we still need to get our hands on a high-speed blender. 

This over a kale, roasted sweet potato & cauliflower salad would be pretty amazing. 

(via speakerforthetrees:)

(via catherinewillis)

Source: speakerforthetrees

Fresh Fig Tartlets Sweet tart dough recipe from Tartine Makes roughly 6 4-inch tartlets, though you may have leftover filling Ingredients: For the tart dough:1/2 cup + 1 Tbsp unsalted butter, at room temperature1/2 cup sugar1/8 tsp salt1 large egg, room temperature1-3/4 cups all-purpose flour For the filling:2 cups heavy cream, cold4 oz. goat cheese, room temperature1/4 cup honey (I would recommend using more, to taste)1/2 tsp vanilla extract 8 to 10 fresh figs Directions: For the tart dough:Using a stand mixer, mix on medium speed the butter, sugar, and salt until smooth. Mix in the egg. Stop the mixer and scrape down the sides of the bowl. Add the flour all at once and mix on low speed until just incorporated. On a lightly floured work surface, divide the dough into 2 equal balls and shape each into a disk of about 1/2 inch thick. Wrap in plastic wrap and chill for at least 2 hours or overnight. When you’re ready to line a tart pan, on a lightly floured surface, roll out a disk until it’s about 1/8 inch thick. Work quickly so the dough doesn’t become too warm and unworkable. (Refrigerate it for about 10 minutes when this happens.) Cut out a circle larger than the mold, then ease the circle lightly onto the pan. Gently press in the sides, but try not to stretch the dough too much or it’ll shrink during baking. Refrigerate the shell for about 15 minutes until it is firm. (At this point, you can store your dough in the fridge for later use.) Start preheating your oven at 325 degrees. Dock (make small holes using a fork) the bottom of the tart shell. Bake them in the oven for 10 to 12 minutes until golden brown. Set aside to cool. For the filling:In the bowl of a stand mixer outfitted with the whisk attachment, whip the cream to medium stiff peaks. In another bowl, mix the goat cheese, honey, and vanilla and gently fold in the whipped cream. To assemble:Spoon the filling into the cooled shell. Slice the figs into sixths and arrange on top of the filling.
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Fresh Fig Tartlets

Sweet tart dough recipe from Tartine

Makes roughly 6 4-inch tartlets, though you may have leftover filling

Ingredients:

For the tart dough:
1/2 cup + 1 Tbsp unsalted butter, at room temperature
1/2 cup sugar
1/8 tsp salt
1 large egg, room temperature
1-3/4 cups all-purpose flour

For the filling:
2 cups heavy cream, cold
4 oz. goat cheese, room temperature
1/4 cup honey (I would recommend using more, to taste)
1/2 tsp vanilla extract

8 to 10 fresh figs

Directions:

For the tart dough:
Using a stand mixer, mix on medium speed the butter, sugar, and salt until smooth. Mix in the egg. Stop the mixer and scrape down the sides of the bowl. Add the flour all at once and mix on low speed until just incorporated.

On a lightly floured work surface, divide the dough into 2 equal balls and shape each into a disk of about 1/2 inch thick. Wrap in plastic wrap and chill for at least 2 hours or overnight.

When you’re ready to line a tart pan, on a lightly floured surface, roll out a disk until it’s about 1/8 inch thick. Work quickly so the dough doesn’t become too warm and unworkable. (Refrigerate it for about 10 minutes when this happens.) Cut out a circle larger than the mold, then ease the circle lightly onto the pan. Gently press in the sides, but try not to stretch the dough too much or it’ll shrink during baking. Refrigerate the shell for about 15 minutes until it is firm. (At this point, you can store your dough in the fridge for later use.)

Start preheating your oven at 325 degrees. Dock (make small holes using a fork) the bottom of the tart shell. Bake them in the oven for 10 to 12 minutes until golden brown. Set aside to cool.

For the filling:
In the bowl of a stand mixer outfitted with the whisk attachment, whip the cream to medium stiff peaks. In another bowl, mix the goat cheese, honey, and vanilla and gently fold in the whipped cream.

To assemble:
Spoon the filling into the cooled shell. Slice the figs into sixths and arrange on top of the filling.

(via mfs)

Source: squaremeal

Yogurt Mousse with Hibiscus Berry Gelée (by pastrystudio) Serves 4 - 6Yogurt Mousse2 T cold water1 1/2 t gelatin2 C (16 oz) plain yogurt1/2 C sugar 1 t vanilla1 t lemon juice, to taste1 C heavy creamHibiscus Gelée3 T hibiscus tea leaves 2 C boiling water 1/4 C sugar 2 T honey 1/2 t lemon juice1 3” strip of orange peel2 T cold water 1 1/2 t gelatin 6 oz package of raspberries or blackberries or a mixture of the twoFor the Yogurt Mousse, bloom the gelatin by sprinkling it into a small cup containing 2 tablespoons of cold water. Do not stir. Let it sit for 5 minutes until the water fully absorbs the powder.Whisk together the yogurt and sugar. Add the vanilla and lemon juice and combine thoroughly.Whip the heavy cream just to a very soft peak.Liquefy the gelatin by placing the bottom of the cup in a small saucepan with about an inch of simmering water.Add the liquefied gelatin to the yogurt mixture and blend thoroughly.Fold in the whipped cream.Pour into 4 – 6 serving glasses or cups.Chill for about 2 hours.When the Yogurt Mousse has set up, begin the preparation of the Hibiscus Gelée.Place the hibiscus tea leaves in a heatproof bowl. Pour the boiling water over the tea. Add the sugar, honey, lemon juice and orange peel and steep for 20 minutes. Strain into a clean bowl.Place 2 tablespoons of cold water in a small dish. Sprinkle the gelatin over the water. Let it sit for 5 minutes to bloom. Liquefy the gelatin by placing the bottom of the cup in a small saucepan with about an inch of simmering water. Add the liquefied gelatin to the hibiscus tea and whisk thoroughly. Pour onto the set Yogurt Mousse and distribute the berries in each serving. Refrigerate about 2 - 3 hours or until set. 
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Yogurt Mousse with Hibiscus Berry Gelée (by pastrystudio)

Serves 4 - 6

Yogurt Mousse

2 T cold water
1 1/2 t gelatin
2 C (16 oz) plain yogurt
1/2 C sugar 
1 t vanilla
1 t lemon juice, to taste
1 C heavy cream

Hibiscus Gelée

3 T hibiscus tea leaves 
2 C boiling water 
1/4 C sugar 
2 T honey 
1/2 t lemon juice
1 3” strip of orange peel
2 T cold water 
1 1/2 t gelatin 

6 oz package of raspberries or blackberries or a mixture of the two

For the Yogurt Mousse, bloom the gelatin by sprinkling it into a small cup containing 2 tablespoons of cold water. Do not stir. Let it sit for 5 minutes until the water fully absorbs the powder.

Whisk together the yogurt and sugar. Add the vanilla and lemon juice and combine thoroughly.
Whip the heavy cream just to a very soft peak.
Liquefy the gelatin by placing the bottom of the cup in a small saucepan with about an inch of simmering water.
Add the liquefied gelatin to the yogurt mixture and blend thoroughly.
Fold in the whipped cream.
Pour into 4 – 6 serving glasses or cups.
Chill for about 2 hours.

When the Yogurt Mousse has set up, begin the preparation of the Hibiscus Gelée.

Place the hibiscus tea leaves in a heatproof bowl. Pour the boiling water over the tea. Add the sugar, honey, lemon juice and orange peel and steep for 20 minutes. Strain into a clean bowl.

Place 2 tablespoons of cold water in a small dish. Sprinkle the gelatin over the water. Let it sit for 5 minutes to bloom. Liquefy the gelatin by placing the bottom of the cup in a small saucepan with about an inch of simmering water. Add the liquefied gelatin to the hibiscus tea and whisk thoroughly. Pour onto the set Yogurt Mousse and distribute the berries in each serving. Refrigerate about 2 - 3 hours or until set. 

Source: Flickr / pastrystudio

Chocolate Pudding (by pastrystudio) Makes 4 - 6 servings 2 C milk 2 T coffee beans 1/4 C dark brown sugar, packed 2 oz bittersweet chocolate 2 oz (4 T) butter @ room temperature 4 egg yolks 3 T granulated sugar 1 T + 1 1/2 t flour 1 T + 1 1/2 t cornstarch 1 1/2 t vanilla 1/8 t salt, to taste 3/4 C heavy cream 1 T granulated sugar 1 t vanilla or rum, brandy or favorite liqueur Place the milk, coffee beans and brown sugar in a saucepan. Bring to a slow simmer over medium low heat until sugar is dissolved. Take off heat, cover and steep while you assemble and prepare the other ingredients. Finely chop the chocolate and place in a medium bowl. Cut the butter into very small pieces and add to the chopped chocolate. Set aside. Whisk together the egg yolks and granulated sugar until combined. Add the flour and cornstarch and whisk until thoroughly blended. The mixture will be thickened and lemon-colored. Re-warm the milk and bring to a simmer. Strain half of it into the egg yolks, whisking quickly and thoroughly. Strain the remaining milk into the bowl and whisk. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it comes to a slow boil and begins to thicken. This will take about 1 - 2 minutes. Continue stirring and cooking for another couple of minutes until smooth and thick. Pour into the bowl with chopped chocolate and butter and let it sit for a minute or two. Then slowly whisk to incorporate everything. Add the vanilla and blend. Add salt, to taste. Pour through a strainer into a clean container. Press a piece of plastic into the surface and refrigerate. To serve, whip the heavy cream with sugar and flavoring of choice until it holds a medium soft peak. Whisk the pudding to loosen. Dish into bowls and dollop with whipped cream.
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Chocolate Pudding (by pastrystudio)

Makes 4 - 6 servings
2 C milk
2 T coffee beans
1/4 C dark brown sugar, packed
2 oz bittersweet chocolate
2 oz (4 T) butter @ room temperature
4 egg yolks
3 T granulated sugar
1 T + 1 1/2 t flour
1 T + 1 1/2 t cornstarch
1 1/2 t vanilla
1/8 t salt, to taste
3/4 C heavy cream
1 T granulated sugar
1 t vanilla or rum, brandy or favorite liqueur
Place the milk, coffee beans and brown sugar in a saucepan. Bring to a slow simmer over medium low heat until sugar is dissolved. Take off heat, cover and steep while you assemble and prepare the other ingredients.
Finely chop the chocolate and place in a medium bowl. Cut the butter into very small pieces and add to the chopped chocolate. Set aside.
Whisk together the egg yolks and granulated sugar until combined. Add the flour and cornstarch and whisk until thoroughly blended. The mixture will be thickened and lemon-colored.
Re-warm the milk and bring to a simmer. Strain half of it into the egg yolks, whisking quickly and thoroughly. Strain the remaining milk into the bowl and whisk. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it comes to a slow boil and begins to thicken. This will take about 1 - 2 minutes. Continue stirring and cooking for another couple of minutes until smooth and thick. Pour into the bowl with chopped chocolate and butter and let it sit for a minute or two. Then slowly whisk to incorporate everything. Add the vanilla and blend. Add salt, to taste. Pour through a strainer into a clean container. Press a piece of plastic into the surface and refrigerate.
To serve, whip the heavy cream with sugar and flavoring of choice until it holds a medium soft peak. Whisk the pudding to loosen. Dish into bowls and dollop with whipped cream.

Source: Flickr / pastrystudio

My favorite way to eat tempeh is still one of the simplest: I marinate it with tamari (or soy sauce), vinegar, and ginger, and I either bake it or pan fry it. Read more: All About Tempeh (plus a Mizuna Salad with Miso) Tempeh is also served at least twice a week in our house. You can do so much with it, and I find myself craving it when we haven’t had it for a while. I usually put it in a marinade like the one mentioned above, and balsamic vinegar is my go to on that, unless I’m doing a stir fry then I do rice vinegar. The other night I marinated some in balsamic, and soy sauce, sauteed it in olive oil and then added it to a salad with feta, red onion, apples and a balsamic dressing. So good and so filling, I would’ve added sunflower seeds if I had any on hand.  Just don’t be afraid to play around with it, you can also shred some in the food processor toss it with spices and chipotles for tacos.  (via speakerforthetrees: / food52:)
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My favorite way to eat tempeh is still one of the simplest: I marinate it with tamari (or soy sauce), vinegar, and ginger, and I either bake it or pan fry it.

Read more: All About Tempeh (plus a Mizuna Salad with Miso)

Tempeh is also served at least twice a week in our house. You can do so much with it, and I find myself craving it when we haven’t had it for a while. I usually put it in a marinade like the one mentioned above, and balsamic vinegar is my go to on that, unless I’m doing a stir fry then I do rice vinegar. The other night I marinated some in balsamic, and soy sauce, sauteed it in olive oil and then added it to a salad with feta, red onion, apples and a balsamic dressing. So good and so filling, I would’ve added sunflower seeds if I had any on hand. 

Just don’t be afraid to play around with it, you can also shred some in the food processor toss it with spices and chipotles for tacos. 

(via speakerforthetrees: / food52:)

(via catherinewillis)

Source: food52.com

Butternut Squash Soup with Feta & Celery (by Un dejeuner de soleil) for 4 persons - 600 g of butternut squash - 100 g of cottage cheese - 100 g feta - 1 stalk celery - 20 g of the butter - 1 small shallot - Mulled wine (optional) - Extra virgin olive oil, salt and pepper   1. Cut the squash into pieces and chop the shallot. Sauté the shallots with butter then add the squash. Mix for a few minutes, then cover with water. Cook for a quarter of an hour, add salt. Mix everything with ricotta. If too thick add a little water. 2. Meanwhile, dice the celery. Serve the soup hot with creamy feta, a few drops of oil and vino cotto and pepper. Leave (without garnish) in the fridge overnight.
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Butternut Squash Soup with Feta & Celery (by Un dejeuner de soleil)

for 4 persons

- 600 g of butternut squash
- 100 g of cottage cheese
- 100 g feta
- 1 stalk celery
- 20 g of the butter
- 1 small shallot
- Mulled wine (optional)
- Extra virgin olive oil, salt and pepper
 
1. Cut the squash into pieces and chop the shallot. Sauté the shallots with butter then add the squash. Mix for a few minutes, then cover with water. Cook for a quarter of an hour, add salt. Mix everything with ricotta. If too thick add a little water.
2. Meanwhile, dice the celery. Serve the soup hot with creamy feta, a few drops of oil and vino cotto and pepper.
Leave (without garnish) in the fridge overnight.

Source: flickr.com

Blueberry Lemon Ricotta Turnovers (by pastrystudio) Makes 9 turnoversPastry Dough2 C flour1 T sugar1/4 t salt6 oz cold butter, cut into small pieces1/2 C cold waterBlueberry Filling1 C fresh blueberries1 1/2 – 2 T sugar, to taste1 T water1/2 star anise1/2 t cornstarch + 1/2 t cold water1/2 t lemon juiceLemon Ricotta Filling4 oz ricotta2 T sugar1 t lemon juice, to taste1 t lemon zest1 egg yolk1 oz (2 T) butter, meltedsugar, for sprinklingTo prepare the dough, whisk together the flour, sugar and salt in a bowl. Add the small pieces of butter and toss them with your hands. Coat each piece of butter thoroughly with flour as well as your hands. Pinch each piece of butter flat between your fingers, working quickly so as not to warm the butter. Keep tossing the mixture to be sure each piece of butter is coated well with flour. Add the cold water and stir with a fork until the dough comes together in moist clumps. Press together and place on a work surface. Divide the dough into two equal portions. Gently pat each one into a disc and wrap tightly in plastic. Chill the dough at least 30 minutes.To prepare the blueberry filling, place the blueberries in a saucepan. Add sugar, water and star anise. Simmer on low heat for 2 – 3 minutes. Dissolve the cornstarch in the water and stir into blueberries. Add the lemon juice. Cook for another 2 – 3 minutes, stirring to keep from scorching. Remove the star anise and set aside to cool and thicken.Stir together the ricotta, sugar, lemon juice and zest. Add the egg yolk and blend thoroughly. Place in the refrigerator to chill.When you’re ready to roll out the dough, remove one packet from the refrigerator and rest on a lightly floured piece of parchment paper for a few minutes so it can soften enough to prevent cracking. Roll out the dough to a 9 1/4” x 12 1/4” rectangle, gently lifting and moving the dough after each roll and keeping the parchment and dough lightly floured as needed. Trim the edges and cut into nine 3” x 4” rectangles. Brush off any excess flour. Lift the parchment onto a baking sheet and place in the refrigerator.Repeat with second packet of dough. Cut out steam vents on these nine pieces to form the top half of the turnovers. Chill the pastry thoroughly.Preheat the oven to 375 degrees.Remove the bottom half pastry rectangles from the refrigerator. Place 1 heaping tablespoon of lemon ricotta filling on each rectangle and spread evenly, leaving a border on all sides. Top with 2 tablespoons of blueberry filling. Brush the border of each rectangle with water.Remove remaining top half pastry rectangles from the refrigerator and place on top of filling. Use a fork to press and seal the edges.Brush the turnovers with melted butter and dust with a light sprinkle of sugar. Bake for about 20 - 25 minutes or until the dough is crisp and browned and the fruit is bubbling.
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Blueberry Lemon Ricotta Turnovers (by pastrystudio)

Makes 9 turnovers

Pastry Dough
2 C flour
1 T sugar
1/4 t salt
6 oz cold butter, cut into small pieces
1/2 C cold water

Blueberry Filling
1 C fresh blueberries
1 1/2 – 2 T sugar, to taste
1 T water
1/2 star anise
1/2 t cornstarch + 1/2 t cold water
1/2 t lemon juice

Lemon Ricotta Filling
4 oz ricotta
2 T sugar
1 t lemon juice, to taste
1 t lemon zest
1 egg yolk

1 oz (2 T) butter, melted
sugar, for sprinkling

To prepare the dough, whisk together the flour, sugar and salt in a bowl. Add the small pieces of butter and toss them with your hands. Coat each piece of butter thoroughly with flour as well as your hands. Pinch each piece of butter flat between your fingers, working quickly so as not to warm the butter. Keep tossing the mixture to be sure each piece of butter is coated well with flour. Add the cold water and stir with a fork until the dough comes together in moist clumps. Press together and place on a work surface. Divide the dough into two equal portions. Gently pat each one into a disc and wrap tightly in plastic. Chill the dough at least 30 minutes.

To prepare the blueberry filling, place the blueberries in a saucepan. Add sugar, water and star anise. Simmer on low heat for 2 – 3 minutes. Dissolve the cornstarch in the water and stir into blueberries. Add the lemon juice. Cook for another 2 – 3 minutes, stirring to keep from scorching. Remove the star anise and set aside to cool and thicken.

Stir together the ricotta, sugar, lemon juice and zest. Add the egg yolk and blend thoroughly. Place in the refrigerator to chill.

When you’re ready to roll out the dough, remove one packet from the refrigerator and rest on a lightly floured piece of parchment paper for a few minutes so it can soften enough to prevent cracking. Roll out the dough to a 9 1/4” x 12 1/4” rectangle, gently lifting and moving the dough after each roll and keeping the parchment and dough lightly floured as needed. Trim the edges and cut into nine 3” x 4” rectangles. Brush off any excess flour. Lift the parchment onto a baking sheet and place in the refrigerator.

Repeat with second packet of dough. Cut out steam vents on these nine pieces to form the top half of the turnovers. Chill the pastry thoroughly.

Preheat the oven to 375 degrees.

Remove the bottom half pastry rectangles from the refrigerator. Place 1 heaping tablespoon of lemon ricotta filling on each rectangle and spread evenly, leaving a border on all sides. Top with 2 tablespoons of blueberry filling. Brush the border of each rectangle with water.Remove remaining top half pastry rectangles from the refrigerator and place on top of filling. Use a fork to press and seal the edges.

Brush the turnovers with melted butter and dust with a light sprinkle of sugar. Bake for about 20 - 25 minutes or until the dough is crisp and browned and the fruit is bubbling.

Source: Flickr / pastrystudio

Peanut butter + Rosemary cookies (by stephsus) makes about 2 dozen cookies188 g all-purpose flour½ tspn baking soda1¼ tspn sea salt1 Tbspn + 1 tspn chopped fresh rosemary8 - 10 Tbspn butter, melted200 g light brown sugar1 large egg1 tspn vanilla extract319 g natural, unsalted peanut butterturbinado sugarsmoked sea salt1. In a bowl, whisk to combine the flour, baking soda, sea salt, and chopped rosemary. Set aside.2. In the bowl of a stand mixer, combine the butter and brown sugar. If the peanut butter you are using doesn’t have much oil in it, use 10 Tbspn of butter; otherwise, stick with 8 Tbspn. Beat the butter and sugar for about 2 to 3 minutes, until well-combined.3. Add the egg and vanilla extract and continue beating until combined. Beat in the peanut butter. 4. In two additions, beat in the flour mixture. Cover the dough and chill overnight.5. Preheat oven to 325° F. Prepare cookie sheets with parchment paper or silicone mats. 6. Form tablespoon-sized balls of dough, press each ball down slightly on the cookie sheet, leaving about one inch between each cookie. Using a fork, make a cross-hatch on the tops of each cookie by pressing gently. Sprinkle with a small amount of turbinado sugar and smoked sea salt.7. Bake the cookies for 14 to 16 minutes, rotating the pan halfway through the baking time. Once the cookies are golden brown, remove from the oven and let cool completely on a wire rack.
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Peanut butter + Rosemary cookies (by stephsus)

makes about 2 dozen cookies

188 g all-purpose flour
½ tspn baking soda
1¼ tspn sea salt
1 Tbspn + 1 tspn chopped fresh rosemary
8 - 10 Tbspn butter, melted
200 g light brown sugar
1 large egg
1 tspn vanilla extract
319 g natural, unsalted peanut butter
turbinado sugar
smoked sea salt

1. In a bowl, whisk to combine the flour, baking soda, sea salt, and chopped rosemary. Set aside.
2. In the bowl of a stand mixer, combine the butter and brown sugar. If the peanut butter you are using doesn’t have much oil in it, use 10 Tbspn of butter; otherwise, stick with 8 Tbspn. Beat the butter and sugar for about 2 to 3 minutes, until well-combined.
3. Add the egg and vanilla extract and continue beating until combined. Beat in the peanut butter. 
4. In two additions, beat in the flour mixture. Cover the dough and chill overnight.
5. Preheat oven to 325° F. Prepare cookie sheets with parchment paper or silicone mats. 
6. Form tablespoon-sized balls of dough, press each ball down slightly on the cookie sheet, leaving about one inch between each cookie. Using a fork, make a cross-hatch on the tops of each cookie by pressing gently. Sprinkle with a small amount of turbinado sugar and smoked sea salt.
7. Bake the cookies for 14 to 16 minutes, rotating the pan halfway through the baking time. Once the cookies are golden brown, remove from the oven and let cool completely on a wire rack.

Source: Flickr / slaveofthepassions

Spring cookies with peanut butter & chocolate (by jultchik7) For the dough:125 g soft butter 125 g peanut butter 100 g sugar 100 g brown sugar 1 egg 350g flour pinch salt For decoration: 2-3 tbsp cocoa powder 100 g dark chocolate (melted) 100 g roasted and chopped peanuts (no salt) butter with peanut butter and sugar (both varieties) beat egg, add and mix well, stir in the flour with salt. The dough should be quite soft.Roll out the dough (thickness 0.5 cm), cut out circles. On, each circle lay a template directly, sprinkle with a little cocoa powder and spread nicely with your finger, remove the stencil carefully. Stack dough circles with finished designs on the plate and place in the refrigerator for 1 hour. With oven at 190 ° C. bake cookies for about 10 minutes (they should remain bright). After baking, allow to cool for about 10 minutes on the baking sheet. Meanwhile, melt chocolate. Brush the edges of the cookies with chocolate and sprinkle with chopped peanuts. 
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Spring cookies with peanut butter & chocolate (by jultchik7)

For the dough:

125 g soft butter 
125 g peanut butter 
100 g sugar 
100 g brown sugar 
1 egg 
350g flour 
pinch salt 


For decoration:

 2-3 tbsp cocoa powder 
100 g dark chocolate (melted) 
100 g roasted and chopped peanuts (no salt) 


butter with peanut butter and sugar (both varieties) beat egg, add and mix well, stir in the flour with salt. 
The dough should be quite soft.
Roll out the dough (thickness 0.5 cm), cut out circles. On, each circle lay a template directly, sprinkle with a little cocoa powder and spread nicely with your finger, remove the stencil carefully. Stack dough circles with finished designs on the plate and place in the refrigerator for 1 hour. 
With oven at 190 ° C. bake cookies for about 10 minutes (they should remain bright). 
After baking, allow to cool for about 10 minutes on the baking sheet. 
Meanwhile, melt chocolate. 
Brush the edges of the cookies with chocolate and sprinkle with chopped peanuts. 

Source: flickr.com

Grapefruit and rosemary olive oil cake (by stephsus) makes one 10-inch cake or two 7-inch cakes1 small (325 g) grapefruit2½ cups (500 g) sugar3 cups (375 g) all-purpose flour2 tspn baking powder1 tspn baking soda1 tspn salt2–3 Tbspn chopped fresh rosemary (see note)4 eggs, at room temperature6 Tbspn (81 g) extra virgin olive oilconfectioners’ sugar1. Trim a small amount from the bottom and top of the grapefruit, just enough to reveal the flesh. In a small pot, cover the grapefruit with water and bring to a boil. Cook for about 1 minute and drain, discarding the water. Repeat the boiling, cooking, and draining twice more.2. Combine the blanched grapefruit, 1 cup (200 g) sugar, and 3 cups (690 g) water in the small pot over medium heat. Cook for about 20 to 30 minutes, stirring frequently, until the sugar dissolves and the grapefruit rind is fork-tender. Remove the grapefruit from the cooking liquid, saving the liquid for later. Let both cool to room temperature.3. Preheat oven to 350° F. Grease and flour one 10-inch round cake pan or two 7-inch round cake pans and set aside. 4. In a bowl, whisk to combine the flour, baking powder, baking soda, salt, and chopped rosemary. Set aside.5. Cut the grapefruit in half and scoop the flesh into a food processor. Scrape a majority of the pith from the rind and discard the pith. Add the grapefruit rind to the food processor. Add the eggs and pulse to combine, until the grapefruit is a chunky purée. Add the remaining 1½ cups (300 g) sugar and olive oil to the food processor and pulse to combine well. Add the flour mixture in two additions, pulsing briefly to incorporate the flour. Do not overmix.6. Transfer the batter to the prepared pan(s). Bake for 40 to 50 minutes, until a toothpick inserted in the center of the cake comes out clean and the edges and top are just turning golden brown. Remove from oven and place on a wire rack. 7. Brush a small amount of the reserved grapefruit cooking liquid on top of the cake. Let cool for about 10 to 15 minutes before removing the cake from the pan and letting cool completely. 8. Serve when cool, with a generous amount of powdered sugar.Note: adjust the amount of rosemary dependent on the potency of the herb that you have on hand. For a cake with lighter rosemary flavor, go with 2 Tbspn. For something more robust, go with 3 Tbspn.
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Grapefruit and rosemary olive oil cake (by stephsus)

makes one 10-inch cake or two 7-inch cakes

1 small (325 g) grapefruit
2½ cups (500 g) sugar
3 cups (375 g) all-purpose flour
2 tspn baking powder
1 tspn baking soda
1 tspn salt
2–3 Tbspn chopped fresh rosemary (see note)
4 eggs, at room temperature
6 Tbspn (81 g) extra virgin olive oil
confectioners’ sugar

1. Trim a small amount from the bottom and top of the grapefruit, just enough to reveal the flesh. In a small pot, cover the grapefruit with water and bring to a boil. Cook for about 1 minute and drain, discarding the water. Repeat the boiling, cooking, and draining twice more.
2. Combine the blanched grapefruit, 1 cup (200 g) sugar, and 3 cups (690 g) water in the small pot over medium heat. Cook for about 20 to 30 minutes, stirring frequently, until the sugar dissolves and the grapefruit rind is fork-tender. Remove the grapefruit from the cooking liquid, saving the liquid for later. Let both cool to room temperature.
3. Preheat oven to 350° F. Grease and flour one 10-inch round cake pan or two 7-inch round cake pans and set aside. 
4. In a bowl, whisk to combine the flour, baking powder, baking soda, salt, and chopped rosemary. Set aside.
5. Cut the grapefruit in half and scoop the flesh into a food processor. Scrape a majority of the pith from the rind and discard the pith. Add the grapefruit rind to the food processor. Add the eggs and pulse to combine, until the grapefruit is a chunky purée. Add the remaining 1½ cups (300 g) sugar and olive oil to the food processor and pulse to combine well. Add the flour mixture in two additions, pulsing briefly to incorporate the flour. Do not overmix.
6. Transfer the batter to the prepared pan(s). Bake for 40 to 50 minutes, until a toothpick inserted in the center of the cake comes out clean and the edges and top are just turning golden brown. Remove from oven and place on a wire rack. 
7. Brush a small amount of the reserved grapefruit cooking liquid on top of the cake. Let cool for about 10 to 15 minutes before removing the cake from the pan and letting cool completely. 
8. Serve when cool, with a generous amount of powdered sugar.

Note: adjust the amount of rosemary dependent on the potency of the herb that you have on hand. For a cake with lighter rosemary flavor, go with 2 Tbspn. For something more robust, go with 3 Tbspn.

Source: Flickr / slaveofthepassions

Cinnamon-Spiced Pear Tatin (by DarioMilano) Ingredients For the rough puff pastry 250g/9oz plain flour, plus extra for dusting ½ tsp salt 250g/9oz cold butter, cut into small cubes 125ml/4½fl oz ice-cold water For the pear tatin 4 pears, peeled, cores removed, cut in half 110g/4oz caster sugar 1 lemon, zest only 2 vanilla pods, split, seeds scraped out (seeds only) 110g/4oz butter 150ml/5fl oz double cream 2 star anise ½ tsp ground cinnamon 500ml/18fl oz vanilla ice cream, to serve Preparation method For the rough puff pastry, place the flour and salt into a large mixing bowl. Add the butter and use your hands to rub the butter into the flour. When the flour and butter mixture resembles breadcrumbs, add the cold water. Mix it in with a palette knife to keep the mixture cool. When the mixture comes together to form a dough, turn it out onto a clean, floured surface and knead briefly until just smooth. Form the dough into a rectangular block (this will make it easier to roll out later), wrap in cling film and refrigerate for 20 minutes. Roll the chilled dough out onto a clean, floured surface into a rectangle about 40x20cm/16inx8in. Fold one-third of the dough into the centre, then fold the other third over that. Give the pastry a quarter turn and repeat step 4. Wrap the pastry block in cling film, refrigerate for 20 minutes then repeat steps 4 and 5. Wrap the pastry block in cling film and refrigerate for 30 minutes before using. Meanwhile, for the pear tatin, preheat the oven to 200C/400F/Gas 6. Place the pears, 25g/1oz of the sugar and all of the lemon zest and vanilla seeds into a saucepan. Fill the saucepan with enough water to just cover the pears. Heat the pears over a gentle heat until the mixture is simmering. Simmer for 15 minutes, or until the pears are just tender. Drain the pears and pat dry. Heat the remaining 85g/3oz of sugar in a 24cm/9½in ovenproof frying pan over a low heat until is has caramelised. Add the butter, cream, star anise and cinnamon to the pan and heat gently until the mixture forms a smooth caramel. Discard the star anise. Place the pears into the caramel, cut-side up. Roll the chilled pastry out onto a floured surface to a 0.5cm/¼in thickness. Cut the pastry into a circle slightly larger than the frying pan. Place the pastry circle over the pears, tucking the edges of the pastry inside the pan to surround the pears. Transfer to the oven to bake for 20-25 minutes, or until the pastry is risen and golden-brown and cooked through. Once cooked, remove the pear tatin from the oven and set aside to cool for 5-10 minutes. To serve, invert the tarte tatin onto a serving plate. Slice the tatin into wedges and place a slice onto each of 4 serving plates. Top each slice with a scoop of vanilla ice cream.
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Cinnamon-Spiced Pear Tatin (by DarioMilano)

Ingredients

For the rough puff pastry

  • 250g/9oz plain flour, plus extra for dusting

  • ½ tsp salt

  • 250g/9oz cold butter, cut into small cubes

  • 125ml/4½fl oz ice-cold water

For the pear tatin

Preparation method

  1. For the rough puff pastry, place the flour and salt into a large mixing bowl. Add the butter and use your hands to rub the butter into the flour.

  2. When the flour and butter mixture resembles breadcrumbs, add the cold water. Mix it in with a palette knife to keep the mixture cool. When the mixture comes together to form a dough, turn it out onto a clean, floured surface and knead briefly until just smooth.

  3. Form the dough into a rectangular block (this will make it easier to roll out later), wrap in cling film and refrigerate for 20 minutes.

  4. Roll the chilled dough out onto a clean, floured surface into a rectangle about 40x20cm/16inx8in. Fold one-third of the dough into the centre, then fold the other third over that.

  5. Give the pastry a quarter turn and repeat step 4.

  6. Wrap the pastry block in cling film, refrigerate for 20 minutes then repeat steps 4 and 5.

  7. Wrap the pastry block in cling film and refrigerate for 30 minutes before using.

  8. Meanwhile, for the pear tatin, preheat the oven to 200C/400F/Gas 6.

  9. Place the pears, 25g/1oz of the sugar and all of the lemon zest and vanilla seeds into a saucepan. Fill the saucepan with enough water to just cover the pears. Heat the pears over a gentle heat until the mixture is simmering. Simmer for 15 minutes, or until the pears are just tender. Drain the pears and pat dry.

  10. Heat the remaining 85g/3oz of sugar in a 24cm/9½in ovenproof frying pan over a low heat until is has caramelised. Add the butter, cream, star anise and cinnamon to the pan and heat gently until the mixture forms a smooth caramel. Discard the star anise.

  11. Place the pears into the caramel, cut-side up.

  12. Roll the chilled pastry out onto a floured surface to a 0.5cm/¼in thickness. Cut the pastry into a circle slightly larger than the frying pan.

  13. Place the pastry circle over the pears, tucking the edges of the pastry inside the pan to surround the pears.

  14. Transfer to the oven to bake for 20-25 minutes, or until the pastry is risen and golden-brown and cooked through. Once cooked, remove the pear tatin from the oven and set aside to cool for 5-10 minutes.

  15. To serve, invert the tarte tatin onto a serving plate. Slice the tatin into wedges and place a slice onto each of 4 serving plates. Top each slice with a scoop of vanilla ice cream.

Source: Flickr / dariodownunder

Pumpkin Soup (by Alina’s Fotki) 1medium onion, diced1 tablespoon vegetable oil4 garlic cloves, pressed through a garlic press1 can (15 oz, 425 gr) pumpkin pure1 1/2 cups chicken broth1 cup milk1 tablespoon peanut butter1 teaspoon powdered cumin1/2 teaspoon red pepper flakes1 teaspoon powdered ginger1 teaspoon sesame oilpumpkin seeds and cream for servingSaute onion in oil until translucent, add garlic and cook another minute. Place all soup ingredients in blender, process until smooth. Transfer to pot, heat until the soup begins to boil. Remove from heat. To serve, drizzle with cream decoratively and sprinkle with pumpkin seeds.
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Pumpkin Soup (by Alina’s Fotki)

1medium onion, diced
1 tablespoon vegetable oil
4 garlic cloves, pressed through a garlic press
1 can (15 oz, 425 gr) pumpkin pure
1 1/2 cups chicken broth
1 cup milk
1 tablespoon peanut butter
1 teaspoon powdered cumin
1/2 teaspoon red pepper flakes
1 teaspoon powdered ginger
1 teaspoon sesame oil

pumpkin seeds and cream for serving

Saute onion in oil until translucent, add garlic and cook another minute. Place all soup ingredients in blender, process until smooth. Transfer to pot, heat until the soup begins to boil. Remove from heat. To serve, drizzle with cream decoratively and sprinkle with pumpkin seeds.

Source: Flickr / alinas-photography

Chocolate Pudding (by pastrystudio) Makes 4 - 6 servings 2 C milk 2 T coffee beans 1/4 C dark brown sugar, packed 2 oz bittersweet chocolate2 oz (4 T) butter @ room temperature 4 egg yolks 3 T granulated sugar 1 T + 1 1/2 t flour 1 T + 1 1/2 t cornstarch 1 1/2 t vanilla 1/8 t salt, to taste 3/4 C heavy cream 1 T granulated sugar 1 t vanilla or rum, brandy or favorite liqueur Place the milk, coffee beans and brown sugar in a saucepan. Bring to a slow simmer over medium low heat until sugar is dissolved. Take off heat, cover and steep while you assemble and prepare the other ingredients. Finely chop the chocolate and place in a medium bowl. Cut the butter into very small pieces and add to the chopped chocolate. Set aside. Whisk together the egg yolks and granulated sugar until combined. Add the flour and cornstarch and whisk until thoroughly blended. The mixture will be thickened and lemon-colored. Re-warm the milk and bring to a simmer. Strain half of it into the egg yolks, whisking quickly and thoroughly. Strain the remaining milk into the bowl and whisk. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it comes to a slow boil and begins to thicken. This will take about 1 - 2 minutes. Continue stirring and cooking for another couple of minutes until smooth and thick. Pour into the bowl with chopped chocolate and butter and let it sit for a minute or two. Then slowly whisk to incorporate everything. Add the vanilla and blend. Add salt, to taste. Pour through a strainer into a clean container. Press a piece of plastic into the surface and refrigerate. To serve, whip the heavy cream with sugar and flavoring of choice until it holds a medium soft peak. Whisk the pudding to loosen. Dish into bowls and dollop with whipped cream.
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Chocolate Pudding (by pastrystudio)

Makes 4 - 6 servings

2 C milk

2 T coffee beans

1/4 C dark brown sugar, packed

2 oz bittersweet chocolate2 oz (4 T) butter @ room temperature

4 egg yolks

3 T granulated sugar

1 T + 1 1/2 t flour

1 T + 1 1/2 t cornstarch

1 1/2 t vanilla

1/8 t salt, to taste

3/4 C heavy cream

1 T granulated sugar

1 t vanilla or rum, brandy or favorite liqueur

Place the milk, coffee beans and brown sugar in a saucepan. Bring to a slow simmer over medium low heat until sugar is dissolved. Take off heat, cover and steep while you assemble and prepare the other ingredients.

Finely chop the chocolate and place in a medium bowl. Cut the butter into very small pieces and add to the chopped chocolate. Set aside.
Whisk together the egg yolks and granulated sugar until combined. Add the flour and cornstarch and whisk until thoroughly blended. The mixture will be thickened and lemon-colored.
Re-warm the milk and bring to a simmer. Strain half of it into the egg yolks, whisking quickly and thoroughly. Strain the remaining milk into the bowl and whisk. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it comes to a slow boil and begins to thicken. This will take about 1 - 2 minutes. Continue stirring and cooking for another couple of minutes until smooth and thick. Pour into the bowl with chopped chocolate and butter and let it sit for a minute or two. Then slowly whisk to incorporate everything. Add the vanilla and blend. Add salt, to taste. Pour through a strainer into a clean container. Press a piece of plastic into the surface and refrigerate.
To serve, whip the heavy cream with sugar and flavoring of choice until it holds a medium soft peak. Whisk the pudding to loosen. Dish into bowls and dollop with whipped cream.

Source: Flickr / pastrystudio