Yogurt Flan with Strawberry Sauce

I hope you all had a great weekend! I allowed myself to do absolutely nothing university or work-related for four days and mostly relaxed at my Mum's. However, I could not stop myself from taking over her kitchen - at least when it came to dessert, but I think she appreciated that :-) I came up with this flan on Saturday because I spotted yogurt and leftover strawberries in her fridge. We liked this dessert because it's easily and quickly prepared and light, almost refreshing even - perfect for summer.

Recipe:
(In German: www.saison.ch)

4 sheets of gelatine (I think, you could maybe also only use 3 sheets of Gelatine since it gets relatively firm with 4 already... but I will have to try that out first.)
200g strawberries
60g sugar
1 vanilla pod
1/2dl milk
400g plain yoghurt

Soak gelatine in cold water. Puree the strawberries with one third of the sugar and set aside. Slice the vanilla pod and scrape out the seeds. Put milk, vanille pod and seeds and the remaining sugar in a small saucepan and bring to a boil. Take away from the heat, remove the vanilla pod. Squeeze the gelatine and dissolve in the milk. Mix well with the yoghurt. Fill into 4 glasses and put them in the fridge for at least 2 hours. Pour the strawberry sauce over the flans before serving. I also made some brittle for decoration. For that, I roasted about two handfuls of mixed nuts and seeds a frying pan and then caramelized them in honey. I left it to cool on a parchment paper and then just broke it apart.

Sour Cream and Honey Ice Cream with Walnuts

The sun is shining! It's time for ice cream! Instead of buying it, why don't you make it yourself?! This one even works without an ice cream machine!

Recipe:
(Original recipe in German on www.saison.ch)

60g walnuts, coarsly chopped
120g runny honey
400g sour cream ("saurer Halbrahm")
1dl cream

Put the walnuts into a frying pan with about 1/4 of the honey and heat it up until they are caramelized. Pour onto a baking sheet and let cool. Put some of the nuts aside for decoration.

Mix sour cream with the honey and the walnuts. Beat cream until stiff and fold into the batter. Freeze for about 4 hours. If you don't have an ice cream machine, you should stir the ice cream well with a fork about every 30 minutes or so (about 4 or 5 times).

Take out of the freezer about 15 minutes before serving.

Brainfood for two hungry girls...

My friend Daniela came over today to study together. We do this very often and yes, we actually really work efficiently! We always have an extended lunch break which we use to relax and talk about this and that... ;-)

Today was kind of a spontaneous study-day and since my fridge was rather empty, we decided to have pasta with a simple tomato sauce for lunch. I came up with this little dessert spontaneously because I thought we needed something to motivate us for the afternoon session.


Honeyed Yogurt with Grapes and Almonds

(Of course, you can modify this simple dessert in various ways. This is just how I made it today...)

For two:

about 180g plain yogurt
1 tablespoon of liquid honey (I used orange blossom honey)
(a pinch of sugar, optional, depending on how sweet you like it)
200g white grapes, halved, cores removed
2 twigs of red currants
2 tablespoons of slivered almonds, roasted

Mix honey with yogurt and stir well. Fill some grapes into two little glasses, add some of the almonds. Then, pour the yoghurt over that. Top with the rest of the grapes and the almonds. Decorate the glasses with the red currant twigs. And there you go...

Semolina Pudding

This weekend, I hosted my first brunch. I spent Saturday afternoon and Sunday morning in the kitchen trying out new recipes.


I got this recipe for semolina pudding from Nicky's famous blog Delicious Days.

Semolina pudding has been on my to do-list for a very long time and now that I tried out Nicky's recipe, I can't believe I waited so long. It's really simple and sooo yum! I love semolina pudding and now I can make it myself whenever I feel like it. It's just as Nicky says, it makes you smile.

You need:

1l milk (I used 2.5% fat)
200g heavy cream
a pinch of salt
100g sugar
1 vanilla pod, scratched out seeds
100g semolina

Pour milk, heavy cream, salt, sugar and vanilla seeds and pod into a large saucepan and bring to a boil. Then, take away from the plate and remove vanilla pod. Add semolina slowly. Keep stirring constantly and return to the plate. Bring to a boil again and let simmer until it gets a little thicker. This takes about 2 or 3 minutes. Fill into little glasses (I ended up with 7 filled little jam glasses, 200 ml capacity). The good thing is that you can prepare them a day or two in advance and keep them in the fridge (covered). But you can also serve them warm... yum!


For my brunch, I chopped a few strawberries, mixed them with a little icing sugar and put that onto the puddings.

Strawberry Cheesecake Tiramisu

I've had a very "productive" weekend :-) I tried out 4 new recipes. One of them comes from Nicole's Baking Bites.

When I saw that recipe, I knew instantly that I had to try this one out! I substituted the cream cheese with ricotta (I'm totally into ricotta at the moment...) and it tasted great! This way it's lighter than an original tiramisu. The perfect spring dessert!


Get the recipe here!