The first time I tried dragon fruit I was in Cambodia and let me tell you….although the taste was bland I fell in love with this fruit. The outside is fuchsia with dashes of green and the inside is white with black seeds, just looking at it makes me happy. I used to enjoy dragon fruit drizzled with honey and crunchy almond for a healthy breakfast.
Dragon fruit is available almost everywhere nowadays and what better way to enjoy this fruit, than by mixing it with berries and top it up with dairy free ice cream? Serve it inside the skin that turns into a bowl and……here we go, your fancy fruit salad, is served.
Find recipe below….and don’t forget to let me know what you think…
Dragon fruit salad with dairy free almond fudge ice cream
Ingredients for 4 pax
02nos dragon fruit sliced in half lengthwise
60gr strawberries cut in quarters
40gr papaya cut in cubes
01tbsp muscovado sugar
10ml lime juice
04nos ice cream scoops
Few mint leaves for garnish
Remove dragon fruit pulp with a small spoon.
Keep dragon fruit skin ( it will be your bowl to serve the salad)
Wash blueberries and strawberries.
In a bowl toss blueberries, strawberries, papaya and dragon fruit with sugar and lime juice.
Fill each dragon fruit skin with few tablespoon of fruit salad.
Believe it or not, the month of February is almost over, and we are in the middle of Carnevale. Check out my Carnevale page for finger licking delicious frittelle, lattughe and more, to enjoy the most colourful time of the year…….
……and if you like it, don’t forget to leave a comment.
Let’s start with a bit of history about this pastry.
Apple Strudel or Apfelstrudel, is a famous Viennese strudel, a popular pastry in Austria and in many parts of Europe that once belonged to the Austro Hungarian Empire.
Strudel is related to the Ottoman Empire’s pastry baklava, that came to Austria from Turkey via Hungarian cuisine, Wikipedia docet…….
Apple Strudel is a long strudel pastry jacket with an apple filling.
There are so many different recipe for this extraordinary pastry but the one that our family enjoys the most is the one that I am sharing with you today.
I think the trickiest part of preparing a Strudel is in rolling the dough in an almost see trough sheet. I usually start rolling the dough with the rolling-pin and then I pull it with my knuckle, this picture will show you what I mean.
I have a friend from Austria that told me that the dough is ready when you can read a newspaper trough the dough…..with mine I could see the shape of Lake of Garda on the kitchen cloth underneath…..
After making your dough super thin you just have to add apples and fold sides.
With the help of the kitchen cloth roll the Strudel tight.
Seal it and bake it.
I like to serve my strudel dusted with icing sugar, but feel free to enjoy it with Creme Anglaise, a dollop of whipped cream or a yummy scoop of vanilla ice cream.
Find detail recipe under Dessert Page.
Find detail recipe of Creme Anglaise under Basic Pastry Page
If you like this recipe, don’t forget to leave a comment. I like hearing from my readers.
School will be over in a week and to celebrate I made this vegan chocolate cake with strawberry frosting. This is a truly scrumptious cake and you will not even realize that is fully vegan. Since Sofia is allergic to dairy product I had to try this strawberry frosting made out of cashews; let me tell you, I was a bit sceptic, I couldn’t believe that it will taste the same as the real one and…….OMG even better. My son is very conservative when it comes to cake and when I asked d him to try the frosting he was like;” MOOOORE”….I have to say the cake was a success and was finished the same day that was made.
Find detail recipe under Dessert page.
If you like this recipe, don’t forget to leave a comment. I love hearing from my readers.
Torta delle rose, rose cake, is an Italian regional cake more specifically from Mantova. This cake consists of a well proof dough rich in butter and sugar rolled, sliced, arranged in a cake pan and after the last proof it looks like a beautiful bouquet of roses.
Little bit of history for this delicious cake. This cake was created by the chef of Isabella d’Este from Ferrara when she moved to Mantova to marry Francesco II Gonzaga in 1490 to celebrate the event.
Do you have few mangos and papaya that are too ripe to eat? No worries this recipe will take care of it.
Let’s start making our pie with flour, margarine and water. Let it rest for 30 minutes in the fridge. Divide dough in 2 pieces. Roll the first piece to 1cm thick. Lie the dough on the bottom of the pie pan. Fill with fruits mix. Roll the second half of the dough. Roll it on top of the fruits filling and sealed close. Bake at 180C for 30-35 minutes.
Dust with 1 tbsp icing sugar. Let it cool down.
Enjoy it warm or cold. I put on mine a scoop of dairy free cream…..Deliciously good.