Raspberry Gazpacho

Silky, refreshing with just a hint of spice this Mediterranean soup is perfect for summer entertaining. Fresh, textured, light, and so delicious, the frozen raspberries are the hero of this dish, providing a bit of sweetness and tartness that balances perfectly with the tomatoes, cucumbers and peppers.

Ingredients:
1 cup frozen raspberries, plus more for garnish
3 large, ripe tomatoes, chopped
1 cup chopped red bell pepper, plus more for garnish
1/4 cup white onion
2 garlic cloves, chopped
1 cup peeled and seeded cucumber, plus more for garnish
2 tablespoons sherry vinegar (can sub lemon juice)
3 tablespoons olive oil, plus more for drizzling
2 slices bread, toasted and cubed
3/4 teaspoon salt
1/2 teaspoon freshly cracked pepper

Preparation:
1.) Put the frozen raspberries, tomatoes, bell pepper, onion, garlic, cucumber, vinegar, olive oil, half of the bread cubes, salt and pepper in a blender. Process until smooth, adding up to 1/3 cup water if necessary. (Work in batches if not all the ingredients fit in your blender at once.)
2.) Taste and adjust the seasoning as needed. Refrigerate for up to a few hours before serving for best flavor.
3.) To serve, toss together the remaining bread crumbs, raspberries, chopped bell pepper and cucumber together with a small pinch of salt and pepper. Divide the gazpacho among 4 bowls and garnish with the bread mixture.

Strawberry and Peach Crumble

This is a recipe that hits close to home. As a child I used to eat many a crumble for pudding. Apple, Rhubarb, Gooseberries, Peach or Strawberries. Anything goes and it is so much fun to make the crumble with those little hands.

Ingredients:
Filling:
2 tablespoons fresh lemon juice (about 1/2 large lemon)
3 tablespoons all-purpose flour
1 pound medium strawberries, halved
1 1/2 pounds yellow or white peaches, peeled, pitted and sliced
1/2 cup light brown sugar
Crumble:
2/3 cup all-purpose flour
2/3 cup oats
1/2 cup sliced almonds
1/4 cup light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1/2 cup unsalted butter in 1/2-inch cubes

Preparations:
1.)  Preheat the oven to 350 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside.
For the filling:
2.) In a medium bowl, whisk together the lemon juice and all-purpose flour until smooth.
3.) Add the strawberries, peaches and brown sugar. Gently toss until the fruit is coated.
4.) Pour the fruit mixture into the prepared pan.
For the crumble:
5.) In a bowl combine the flour, oats, almonds, brown sugar, cinnamon, and sea salt.
6.) Add the softened butter and mix by hand until texture becomes crumbly.
7.) Sprinkle the mixture over the filling and bake for 40 to 45 minutes until the filling is bubbling and the top is light golden.
8.) Cool the crumble for 5 minutes.

Spoon the warm crumble into bowls and serve with a dollop of whipped cream or ice cream.

Raspberry and Prosecco Tiramisù

Discover an exotic twist to a traditional Italian dessert made with mascarpone, red fruits and ladyfinger biscuits, soaked in prosecco, a sparkling Italian white wine. An elegant and tasty summer dessert.

Ingredients: (6 persons)
50 gr caster sugar
3 egg yolks
125 gr Mascarpone
20 cl full liquid cream
200 gr fresh raspberries
30 gr caster sugar
20 cl water
12 Ladyfinger biscuits
15 cl Prosecco

Preparation:
For the cream:
1.) In a bowl, add the egg yolks to the sugar with a whisk, eventually adding the mascarpone with a spatula.
2.) Whip the cream and gently add it to the mascarpone cream.
3.) Pour the mixture into a piping bag fitted with a plain tip and refrigerate.

For the raspberry coulis:
4.) Mash the raspberries with a small mixer. Add the sugar and water and whisk briskly.
5.) Pass the juice through a sieve to separate the juice from the raspberry pulp.

For biscuits:
6.) Mix the prosecco and half the fresh raspberry juice.
7.) Place biscuits in a bowl and cover/soaking them with the juice.
8.) Prepare the Tiramisu in cocktail glasses: start with a layer of biscuits, then pour some raspberry pulp over it. Add a layer of cream. Continue filling the glasses and ending with a layer of cream.
9.) Let cool for 30 minutes.

To serve:
10.) Prune raspberries. Place one half in center of each glass, then drizzle with raspberry puree.

Fruit fools

You can make fruit fools with any fruit soft enough to mash with a fork. Here you can see how to make strawberry or banana fool. The amount of fruit shown for either sort will make 4 small fools.

Ingredients:
220 gr strawberries
2 small bananas
25 gr caster sugar
1/4 litre yoghurt or double cream
wedge of lemon

For decoration:
chocolate drops, glacé cherries, sliced kiwi, biscuits

Preparation:
1.) Cut the strawberries in half or peel and slice the bananas.
2.) Put the fruit in the bowl and mash it with a fork until it is smooth.
3.) Whisk the yoghurt or cream until it is thick and creamy.
4.) Add this and the sugar to the mashed fruit. Stir them well.
5.) Pour the fruit mixture into the serving dishes or glasses. Decorate them however you like making suns, flowers or animal faces!

Salmon, Mango & Avocado tartar

A fast and juicy starter perfect for your girls' lunch party. Light and tasty!

Ingredients:
400 gr salmon filets
4 avocados
500 gr mango
4 tbsp olive oil
2 lemons (juice + zests)
1/2 small chili pepper, minced
1 clove of garlic, crushed
3 tbsp sesame seeds
1 tbsp chives, minced
Salt & pepper

Preparation:
1.) Cut salmon into cubes, as well as the avocados and the mangos. Place into 3 different medium-sized bowls, one for each ingredient.
2.) In a small bowl, prepare the marinade with the olive oil, the lemon juice and zests. Add in the crushed garlic, the minced chili pepper, and season with salt and pepper.
3.) Pour 2/3 of the marinade over the diced salmon and add in the sesame seeds. Cool for minimum 30 minutes in the refrigerator.
4.) Divide the remaining 1/3 of marinade into two and pour evenly over the diced avocados and the diced mangos respectively. Drain the mangos in a sieve to prevent them from being too juicy.
5.) Set up in the plate directly, using a stainless steel round form, starting with the layer of mangos, then the avocado layer and eventually the salmon one.
6.) Decorate with some chives on top and serve immediately!

Pavlova

It’s the new trend of the Parisiennes. The pavlova, an airy dessert by excellence « meringue + whipped cream + red fruit» pays homage to the famous Russian dancer. An ultra-light and delicate dessert, naturally!

Ingredients:
For the meringue:
2 egg whites
110 gr of powdered sugar
1 dash of lemon juice
1 tablespoon of corn starch
For the chantilly:
25 cl of liquid fleurette cream
2 tablespoons of mascarpone
2 tablespoons of glazed sugar
For the decor:
200 gr of red fruit (raspberries, blueberries, gooseberries…)
10 cl of raspberry topping

Preparation:
Preheat the oven to 180° C.

1.) In a salad bowl, beat the egg whites into snow peaks and the powdered sugar.
2.) Incorporate the lemon juice and the starch, mix delicately.
3.) On a plaque covered with waxed cooking paper, form 4 meringue circles. Using the back of a spoon dipped in water, create a slight dos hollow at the centre of the meringues.
4.) Lower the thermostat to 120 °C. Bake for 1 hour, turn off the oven, leave the door ajar and allow the meringue to dry for at least 2 hours.
5.) In a stainless steel bowl, beat the cold cream into a firm chantilly, incorporate the glazed sugar and the mascarpone, very delicately.
6.) Divide the chantilly on the pavlovas. Decorate them with fresh fruit and eventually add a topping.

Brownie Raspberry trifle

A smashing Valentine's recipe easy and fast to prepare and sure to make an impact!

Ingredients:
2/3 cup whipping cream
1 tablespoon sugar
1/4 teaspoon vanilla
8 baked brownies, crumbled into pieces (about 2 cups)
2 cups fresh raspberries or dark sweet cherries, pitted
1 cup chocolate ice cream topping
Unsweetened chocolate shavings (optional)

Preparation:
1.) In a chilled large mixing bowl combine whipping cream, sugar, and vanilla. Beat with an electric mixer on medium speed until soft peaks form; set aside.
2.) Divide half of the crumbled brownies between 4 large parfait glasses or water goblets.
3.) Divide half of the raspberries, ice cream topping, and whipped cream between the glasses, creating layers.
4.) Repeat layers with remaining brownies, raspberries, ice cream topping, and whipped cream.
5.) If desired, sprinkle with chocolate shavings.
6.) Serve immediately or cover and chill up to 4 hours.

French Apple Pie

Yet another delicious apple pie recipe, you might think. If you were in France you could purchase this delicious treat from any number of patisserie stores from Paris to Provence.  If not, this recipe is as close to the taste and texture of what you would enjoy in France and it’s so simple to make.

Ingredients:
1 puff pie pastry
3 - 4 apples
50 gr powdered sugar
200 ml or 1 brick of liquid cream
2 eggs
1 table spoon vanilla sugar
1-2 table spoon dark rhum

Preparation:
1.) Preheat your oven to 180 ° C
2.) Take a puff pastry base and lay it out in a pie dish
3.) Cut apples into strips and drop nicely onto pastry until the pie is filled
4.) Sprinkle apples with powdered sugar
5.) In a bowl you mix liquid cream, two eggs and vanilla sugar (you have to taste to know if you have to put more or not)
6.) Add a cap of dark rhum (optional)
7.) Pour mixture into pie.
8.) Bake pie in the oven for 25 minutes.

You can lower the temperature to 150°C, and sprinkle your pie again with a little bit of sugar to caramelise it and let bake it for 15 minutes.

Banana & white chocolate chip muffins

Breakfast in bed, brunch party or snack? These fabulously delicious and healthy muffins make great snacks for all ages. Kids love banana’s so they’ll love this special recipe including the tasty icing to top it all off! Makes 12 cupcakes.

Ingredients:
200g wholemeal flour
1/4 tsp bicarbonate of soda
1/4 tsp baking powder
90g unsalted butter
150g sugar
65 g white Chocolate chips
2 large eggs, lightly beaten
3 medium ripe bananas, mashed
butter, for greasing

Icing: (optional)
200g cream cheese
1 tsp vanilla extract
80g Icing sugar, sifted

Preparation:
1.) Preheat the oven to 180C.
2.) Lightly grease a 12-hold muffin tin or line with paper cases.
3.) Combine the flour, bicarbonate of soda, baking powder and chocolate chips in a bowl.
4.) In a separate large bowl, beat the butter and sugar with a wooden spoon until combined well and there are no lumps.
5.) Add the flour to the mixture and blend well using a whisk. The consistency should be dry and a bit crumbly.

6.) Next, stir in the eggs and then fold in the mashed bananas.

7.) Spoon the mixture into the muffin tin, filling each paper case about two-thirds full.
8.) Bake for 20-25 minutes until well risen and golden brown on top.
9.) Cool in a tin for 5 minutes, then take out and cool completely on wire rack before icing.
10.) To make the icing, ensure the cream cheese is cold and put in a bowl. Beat in the vanilla extract until just blended. Gradually beat in the icing sugar until smooth. It’s best to use well-sifted icing sugar so you don’t get any lumps.

11.) Using a knife, spread on the cooled cupcakes.

Lemon Yoghurt Cake

In full swing with Expat daughter's Birthday Party preparations I decided to share a few of my ideas with you. I'll start today with the basics: the cake! This lemon yoghurt cake tastes delicious, is moist and mixes with any topping or filling, from fruit to chocolate! Here goes:

Ingredients:
2 cups all purpose flour
2 tsp baking powder
¼ tsp salt
½ cup softened butter
1 cup granulated sugar
1 tsp grated lemon zest
3 large eggs, separated
1 cup lemon flavored yogurt

Lemon Frosting:
2 cups icing sugar
3 tbsp melted butter
2-3 tbsp fresh lemon juice
2 tbsp candied lemon peel, coarsely chopped

Preparations:
1. Preheat the oven to 325 degree Fahrenheit. Grease a 9-inch round cake pan. Line with waxed paper. Butter the paper. Sift the flour, baking powder and salt into a medium bowl. Beat the butter, sugar and lemon zest in a large bowl with an electric mixer at medium speed until creamy.
2. Add the egg yolks, one at a time, until just blended after each addition. With mixer at low speed, gradually beat in the dry ingredients, alternating with the yogurt. With mixer at high speed, beat the egg whites in a medium bowl until stiff peaks form.
3. Use a large rubber spatula them into the batter. Spoon the batter into the prepared pan. Bake for 35-45 minutes or the cake shrinks from the pan sides and inserted toothpicks into the center comes out clean.
4. Cool the cake in the pan for 5 minutes. Turn out onto a rack. Carefully remove the paper and let cool completely.
5. How to make Lemon Frosting: Mix the icing sugar and butter in a medium bowl. Beat in enough of the lemon juice to make a thick, spreadable frosting. Spread the top and sides of the cake with the frosting. Decorate with the lemon.
6. Enjoy!

Rhubarb crumble

A super easy cake recipe that you can make with your kids in no time. It's great fun because they can work their hands into the dough and crumble it with ease. Breakfast, Brunch or Teatime...any time is the perfect time for a yummy crumble.

Ingredients:
225 gr sugar
1 package vanilla sugar
1 egg
250 gr soft butter
375 gr flour
125 gr cornflour (Maizena)
1 pinch salt
1 pack baking powder
1 kg rhubarb

Preparation:
1.) Mix sugar, vanilla sugar, egg and butter until creamy.
2.) Combine flour, cornflour, salt and baking powder and stir together with sugar-egg-butter mixture.
3.) Peel and chop rhubarb
4.) Set aside 1/3 of dough as crumble
5.) Roll out 1/3 of dough to cover bottom of springform pan
6.) Pat 1/3 of dough along pan edge
7.) Sprinkle bottom of pan with almonds or hazelnuts.
8.) Pour rhubarb onto pan and top with set aside crumble.

Bake at 180 degrees for 50 minutes.

Dust with icing sugar and serve with Crème Fraiche or Vanilla ice cream.

P.S: You can use strawberries, apples, gooseberries and many other kind of fruit in season instead of rhubarb.