Sweets / Desserts

Mango, Peach And Yogurt Smoothie

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My old standard smoothie recipe used to be ice, fruit, ice cream and lots of liquor.
I could never get enough of those rum and/or vodka spiked concoctions, which I drank by the bucketful and although they had quite a kick, they always made me feel that I am drinking healthy, what with all that fruit in it…… 🙂
So after I went cold turkey two years ago, I never felt the craving for smoothies, because frankly – no booze? – then what’s the point ?
But then somebody treated me to a smoothie about a week ago and I was hooked again. That particular smoothie was made with just mango and ice, no other ingredients. Although it was pretty good, it was at the same time lacking some more refinement, either in the form of some booze 😦 or some other taste and texture enhancer.
So today I had these slightly over-ripe mangos and nectarines in the cupboard, yogurt in the fridge and thanks to modern appliances, Ice is always just a push of a finger away at the ice-dispenser. I added a bit of organic honey, some 2% milk –
And just like that, Voilà ! My new favorite drink was born 🙂
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À Vôtre Santé ! Life is Good !

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P.S.
Adding a few jiggers of rum to this………ahhhh….
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Click here for more Smoothies on ChefsOpinion
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Mango, Peach And Yogurt Smoothie

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: wash, peel and pit two very ripe mangoes and two ripe nectarines

: really ripe, really sweet….

: add fruits to a blender, add 1 cup Greek yogurt, 2 tblsp organic honey (optional), 2 cup 2% milk and 10 ea ice cubes, blend until smooth

: Mango, Peach And Yogurt Smoothie

: Mango, Peach And Yogurt Smoothie

: Mango, Peach And Yogurt Smoothie

: Mango, Peach And Yogurt Smoothie

: Mango, Peach And Yogurt Smoothie

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Powidl Mit Pfirsich (Plum Chutney With Peaches)

: Powidl Mit Pfirsich (Plum Chutney With Peaches)

: Vanilla Ice cream With Powidl , Whipped Cream And Sweet Plum Sauce

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Here is another delicious plum recipe I want to share with y’all 🙂
Powidl has its origin in Poland (powidła or powidło) and the Czech republic (povidla), from where it went on to Austria and Germany and other European countries.
Powidl was traditionally made without additional sweeteners or gelling agents and was mostly eaten as a spread on bread and cakes. It is comparable in appearance and texture to Indian spicy plum chutney, although as the name implies, the Indian version is chock-full of spices and seasoning and more suitable as accompaniment to meat dishes.
After the war, there was very little money to go around in a typical German household, especially in the countryside and even when there was, the selection of commercially prepared foods was very limited. However, although my parents were no farmers, we owned a small amount of land with fruit trees on them, mainly apples and plums. As I described in previous posts, most of the fruits and vegetables from our land and garden were preserved to last well into the winter. With the help of our neighbors, my mom prepared our own pickles, sauerkraut, marmalade, apple sauce, etc, while most of the apples went to the communal “Mosterei” to make our own cider.
However, when Powidl was made, the best way to enjoy it was to eat it fresh, while still warm and fragrant. A slice of home-made bread (baked in the communal oven by my best friends mom, Frau Vetter), slathered with fresh butter and heavenly Powidl – provided my very first culinary happy moments at age 6 :-). In order to put this into perspective – buttered bread with sugar sprinkled on top was a special treat, so the sweet, beautifully vibrant Powidl added a whole new dimension to a simple slice of bread. Like I said before, for a few years after the war, Germany was not a place of culinary indulgence for most folks.
Well, back to the delicacy at hand; The plums I used were a bit on the tart side, so I added a small amount of sugar and honey to round out the taste. The peaches ended up in this Powidl because they had a few blemishes and therefore did not appeal to me in their raw state.
So, in the end, not a particular original Powidl – but nevertheless, a super delicious Powidl indeed 🙂
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Bon Appétit ! Life is Good !
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Click here for Indian Spiced Plum Chutney (A lloo Bukharay Ki Chutney)
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Powidl Mit Pfirsich (Plum Chutney With Peaches)

Vanilla Ice cream With Powidl , Whipped Cream And Sweet Plum Sauce

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: remove pit’s from 3 lbs plums and 2 ea peaches, add 2 tblsp sugar and 1 tblsp honey (optional, depending on the tartness of the fruit)

: cover airtight, store in refrigerator overnight

: mix the fruit with the fruit juices which have collected overnight

: bake uncovered at 360F for 3,5 hours

: after 3,5 hours……

: Powidl Mit Pfirsich (Plum Chutney With Peaches)

: powidl, salted butter, fresh-baked croissants

: spread croissants with salted butter

: top generously with warm powidl

: Powidl Mit Pfirsich (Plum Chutney With Peaches)

: Powidl Mit Pfirsich (Plum Chutney With Peaches)

: Powidl Mit Pfirsich (Plum Chutney With Peaches)

: add a generous amount of powidl to a serving bowl

: top powidl with vanilla ice cream

: add some more powidl, top with whipped cream and sweet plum sauce (mix 3 tblsp powidl with 1 tplsp heavy cream in blender until smooth)

: Vanilla Ice cream With Powidl , Whipped Cream And Sweet Plum Sauce

: Vanilla Ice cream With Powidl , Whipped Cream And Sweet Plum Sauce

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Black Plum Bread Pudding

Plums

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5 Reasons We Love Plums
By Erika Freeman
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1. “Plum” is often used to describe a deep purple hue, but in fact plums come in a wide spectrum of colors, such as black, yellow, red, pink, even green.
2. Dark plums (purple, black) are full of anthocyanins and proanthocyanidins, antioxidants that give them their color and are associated with helping to keep the heart healthy and the brain sharp.
3. Without the plum, we wouldn’t have prunes! Oh, but excuse us, we call them “dried plums” now. (In 2000, the prune was renamed to make it easier to market—apparently prunes’ reputation as a fruit to keep you regular was no longer a selling point.)
4. They have an au naturel protection; called a “bloom,” it’s a natural wax coating the fruit produces to keep its skin from losing water. Look for the whitish-silvery bloom: it’s also a sign a plum hasn’t been over-handled.
5. This juicy sweet treat has only about 36 calories.
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This plum bread pudding was the glorious end to a great meal I had with my friends Laura, Fernando and André at my house the other day.
It was the first multi- course dinner I hosted at home in four years and it reminded me how much I miss these gatherings with great food, drink and company that were so common and frequent at the homes Maria’s and I shared for so many years in times past. Happy dinner parties were the highlights of our social life when she was still alive and sometimes I miss them, along with so many other things we shared.
Although Maria was not physically present at this dinner, her spirit was with us and so it was only the second social gathering I was happy at since her passing.
(Xmas dinner at Dieters and Chachas house being the only other occasion) 🙂
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So, while the seafood salad, tenderloin steak, flat iron steak, teriyaki cauliflower and tomato/garlic pasta were delicious, the highlight was the dessert in the form of this black plum pudding.
Plums are wonderful to prepare cakes and tatin’s with, superb for marmalade and compote and, as you can see below, just perfect for bread pudding.
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Bon Appétit ! Life is Good !
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Click here for more Bread Pudding on ChefsOpinion
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Bread And Black Plum Pudding

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: wash and pit 10 medium size black plums, cut into small “cubes”

: butter an ovenproof dish generously with soft butter

: whisk together 6 small eggs, 4 cup milk, a pinch of ground cinnamon, 6 tblsp organic honey and a dash of organic vanilla extract

: cut 10 THICK slices of day-old white bread into large cubes, mix with the plums, fill into ovenproof dish

: add the egg/milk mixture, press the bread and plums into the liquid until most of the mixture has been absorbed by the bread, sprinkle generously with sugar and top with butter flakes

: bake pudding at 375F until set and plums are soft and top is caramelized, about 45 minutes, remove from oven, let slightly cool; sprinkle with castor sugar and serve with whipped cream; serves 8

: Bread And Black Plum Pudding

: Bread And Black Plum Pudding

: Bread And Black Plum Pudding

: Bread And Black Plum Pudding

: Bread And Black Plum Pudding

: Bread And Black Plum Pudding

: Bread And Black Plum Pudding

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Berries And Cream Pound Cake

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So I woke up early today and the first thing that came to my mind was food – sweet food with lots of fruit, to be precise.
I went to the store to see what’s available and got home with some great raspberries and blueberries. First I was thinking pancakes, but I had those a few times in the past month, so something different was called for. Since I did not feel like spending a lot of time in the kitchen, pound cake seemed easy and fast enough and it went into the oven in a flash 🙂
Two hours (and a good movie) later, the baked, cooled down and halved cake was in front of me. First I drizzled the cake with fresh-squeezed orange juice for flavor and moistness, then covered one-half with nutella, the other half with raspberry jam. Topped that with the washed and dried berries, drizzled the berries with melted apricot jam and finished it all with a sinful amount of whipped cream and castor sugar. As usual I ate too much and I am sure I’ll pay for it with a day of my life.
But, at the time, it seemed well worth it………..
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Bon Appétit ! Life is Good !
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Pound Cake Recipe :
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Ingredients:

– 8 oz unsalted butter, room temperature, plus more for pan
– 2 cups cake flour, plus extra to dust the pan
– 2 cups granulated sugar
– 2 tsp organic vanilla extract
– 1 tsp kosher salt
– 4 whole, large eggs
– ½ cup soft cream cheese

Method:

Heat oven to 325° F. Butter a 9-by-5-inch loaf pan, line the bottom with parchment, butter again, and dust with flour.
Beat the butter, sugar, vanilla, and salt until fluffy. Beat in the eggs, one at a time. Mix in the cream cheese until smooth.
Add the flour and mix just until combined (do not overmix). Transfer the batter to the pan, smooth the top, bake until the top is golden brown and a toothpick inserted in the center comes out clean, about 1 hour and 15 minutes. Cool the cake in the pan for 20 minutes, then turn out onto a rack to cool completely.

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Topping:
Juice of 1 orange, 2 pint raspberries, 2 pint blueberries, 1/2 cup nutella,
1/2 cup melted apricot jam, 1/4 cup raspberry jam, 1 cup whipped heavy cream, castor sugar.
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P.S.
Serve one piece each of raspberry jam covered cake and one each piece of nutella covered cake per portion.
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Berries And Cream Pound Cake

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: Berries And Cream Pound Cake

: Berries And Cream Pound Cake

: Berries And Cream Pound Cake

: Berries And Cream Pound Cake

: Berries And Cream Pound Cake

: Berries And Cream Pound Cake

: Berries And Cream Pound Cake

: Berries And Cream Pound Cake

: Berries And Cream Pound Cake

: Berries And Cream Pound Cake

: Berries And Cream Pound Cake

: Berries And Cream Pound Cake

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Dragon Waffles

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Pitaya, drachenfrucht, fruit du dragon, buah naga, kaeo mangkon, thanh long, huǒ lóng guǒ, lóng zhū guǒ, nanettika fruit – these are just a few of the many  names for one of the most versatile, beautiful and delicious fruits I know.
Dragon fruit comes in three main varieties – red, green and yellow peel with either fiery red flesh with black dots (seeds) or white meat with black dots (seeds). Then there is the less common bright-yellow dragon fruit, with yellow peel and white meat with black dots (seeds). The taste of the dragon fruit spans a great range, from rather sour to very sweet.
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Today’s at breakfast time I had a great craving for waffles. I had a couple of mangos as well as one dragon fruit in the larder, so the menu was set :
“Dragon Waffles With Mangoes In Honey/Vanilla Cream”.
I usually serve the dragon waffles with caramelized apples, but the mangoes I had in the fridge were rather ripe and needed to be used – good thing I did use them for this dish, because the soft, very sweet mangoes fit perfectly with the slightly tart dragon fruit and the crisp waffles. What a wonderful way to start the day 🙂
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Bon Appétit !   Life is Good !
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Click here for more Waffles on ChefsOpinion
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Waffle Batter :
Ingredients :
1. 1/3   cup flour, 4 tsp baking powder, 2 tsp sugar, 1/2 cup melted butter, 1. 3/4 cup buttermilk, two egg yolks (whisk the two egg whites to stiff peaks)
Method :
Mix dry ingredients well, add buttermilk, egg yolks and melted butter, fold-in whisked egg whites
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Dragon Waffles With Mangoes In Honey/Vanilla Cream

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: nango and dragon fruit

: dice 1/2, peeled dragon fruit into small dice, mix with the waffle batter (see recipe on this page)

: cook waffles as usual

: bring 1/2 cup heavy cream, 1 dash organic vanilla extract and 2 tblsp organic honey to a simmer, reduce by halfhoney and

: peel and slice 3 medium sized mangoes, add to the cream, remove from heat

: place the creamed mangoes on a serving plate, garnish with dragon fruit wedges

: top mngoes with a handful of dried cranberries for texture

: top with the dragon waffle wedges; serves 4

: Dragon Waffles With Mangoes In Honey/Vanilla Cream

: Dragon Waffles With Mangoes In Honey/Vanilla Cream

: Dragon Waffles With Mangoes In Honey/Vanilla Cream

: Dragon Waffles With Mangoes In Honey/Vanilla Cream

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Rice Pudding With Fresh Berries And Yogurt (Arroz Con Leche)

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What do vegetables and rice pudding have in common ?
– Most of us have been turned off by crappy versions when we were kids. Overcooked vegetables and over-sweetened, wallpaper-paste resembling, under-cooked rice pudding made most of us hate the stuff as kids. While a few moms and even fewer restaurants served decent vegetables and rice pudding, the majority of it turned us off to it for life 😦
Only with the introduction of nouvelle cuisine did vegetables get the respect they deserved. Nowadays, vegetables have finally achieved the place they deserve. Bright, perfectly cooked, deliciously seasoned and in an incredible variety, they are here to stay, from the simplest home preparation to incredible concoctions at fine dining establishments.
So what the heck happened to rice pudding ???!
For some reason, outside of some Latin countries, it has never caught-on in the mainstream, neither in most homes and definitely not in commercial food establishments.
To this day, it has the stigma as being too simple, too boring, too old-fashioned and just simply “bah”.
Yet I beg to differ, as I am trying to proof with this recipe of one of my newly re-discovered childhood favorites.
My mom was a less than stellar cook (love made me say that – in reality, outside of very few dishes she had mastered, she was as bad at cooking as one can imagine) 🙂 😦 .
But, as I recall from sweet memory, her rice pudding was second to none. However, through the years I had completely forgotten about the deliciousness of a well-prepared rice pudding, until a few months back when I had a perfect one at a friend’s house. This made me remember how wonderful it can be when done right and ever since, I have prepared it often for Bella and myself .
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Bon Appétit ! Life is Good !
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P.S.
Usually, I would top this pudding with whipped cream and fresh berries. However, I prepared this large badge because I was invited to a beach party and whipped cream would not hold-up in the heat. Low and behold, the yogurt made a huge difference, the added tartness and the texture took the the final dish to an even higher level of comfort food heaven 🙂
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Rice Pudding With Fresh Berries And Yogurt

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: soak 3 cups rice of your choice overnight

: next day, drain the rice, wash until the water is clear, add 1 qt whole milk, 4 tblsp honey, 1 tsp vanilla extract and 1 pinch of cinnamon powder, bring to a boil, lower heat and simmer until rice is very soft; you might have to add more milk if the heat is too high or the rice absorbs too much milk during simmering; when the rice is soft, transfer to a bowl and let cool to room temperature

: when the rice has cooled down, add whipping cream until the pudding has a creamy texture, about 1/2 cup

: check/adjust seasoning; as you can see, I added another3 tblsp honey

: wash and quarter 2 pints of fresh strawberries and wash 2 pint blueberries

: add half of the berries to the pudding; to the other half of the berries, add 1 cup Greek yogurt

: mix the berries with the pudding / yogurt

: place the pudding in a serving bowl

: top the pudding with the berries in yogurt and 4 oz chocolate covered almonds (optional) ; serves 8

: Rice Pudding With Fresh Berries And Yogurt

: Rice Pudding With Fresh Berries And Yogurt

: Rice Pudding With Fresh Berries And Yogurt

: Rice Pudding With Fresh Berries And Yogurt

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One For The Kids # 3 – Strawberry And Chocolate Pudding Pockets

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When my friends come by with their kid’s, I like to prep a quick but fun sweet for them and with them (by now, it’s expected and the kid’s are looking forward to it).
So, when Pete and Claudia announced their intention to visit today, I went to the store to get some ingredients, mainly fresh strawberries and pre-made pastry dough. I had some leftover chocolate pudding in the fridge (I am a sinner 😦 ) which I added to the strawberry filling to make it even more of a treat.
As I mentioned before, the counter space in my apartments kitchen is tiny, so I usually buy raw dough in the store instead of prepping it at home, which works great for simple pastries of the type featured here today 😦
When I opened the can of “Pilsbury Crescent” dough, I was a bit skeptical at first because of it’s rather less than refined appearance. I doubt that I would use this product in an attempt to make “real” croissants, but it turned out to be perfect for my “Strawberry And Chocolate Pudding Pockets”.
These are real easy to prep, so you can ask your kid’s to give you a helping hand in the production, which will make them proud and add even more happiness to a wonderful treat 🙂
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Bon Appétit ! Life is Good !
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Click here for more “One For The Kids” on ChefsOpinion
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Chocolate pudding recipe:
1/3 cup sugar, 3 tablespoons cornstarch, 3 tablespoons unsweetened cocoa powder, pinch of salt, 2 cups milk, 2 egg yolks, slightly beaten, 2 tablespoons softened butter, dash of vanilla extract.
1) – In a 2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Simmer and stir 1 minute.
2) – Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter and vanilla.

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Strawberry And Chocolate Pudding Pocket

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: unroll the dough and divide into it’s 8 pre-cut triangles, place 4 of the triangles on a foil-lined, dry baking sheet (no grease), top ea triangle with 1/3 cup frseh strawberries

: add 1 tblsp chocolate pudding to ea triangle (optional)

: top ea triangle with another triangle of dough, lightly press the edges to seal the dough, kake in a pre-heated oven at 350F until golden and crisp, about 20 to 30 minutes, depending on the amount and moisture of the filling; to serve, sprinkle with castor sugar, decorate with more strawberries and a whipped cream rosette (optional) ; serves 4

: Strawberry And Chocolate Pudding Pocket

: Strawberry And Chocolate Pudding Pocket

: Strawberry And Chocolate Pudding Pocket

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Soufflé Chocolate Cheese Cake

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Way back when I was a chef and young cooks asked me for suggestions and advise what to cook during competitions or job-interviews, the most difficult suggestion was usually the dessert course.
Most young cooks (and many old chefs) are not very skilled in pastry, so a quick, easy, foolproof, yet impressing and delicious dessert is usually a problem.
(When I was judging applicants both for sous chef positions and for chef instructor positions, 99 out of 100 desserts presented was crème brûlée) 😦
As for myself, although during my 3.5 year apprentice ship I was schooled for 6 months in classic french pastry, preparing the stuff was never something I enjoyed a lot.
(On the other hand, eating it is a whole different story) 🙂
The following little gem – Soufflé Chocolate Cheese Cake is a wonderful solution to the dilemma and it helped many of the cooks I mentored to be able to serve a dessert that could stand up to the rest of their presentation. It is so simple and quick to prepare that to this day I prepare it often for myself at home. Besides being easy to prepare, it also lends itself to variations, such as adding fruit, dark chocolate instead of white, or eliminating the chocolate altogether and replacing it with condensed milk. You can also use a spring mold instead of muffin cups to make it into a super-light, regular-sized cake. Because I had a bit of leftover chocolate pudding in the fridge from yesterday, I added it to 3 of the 6 mini-cakes.
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Bon Appétit ! Life is Good !
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Souffle Chocolate Cheese Cake

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: melt 8oz chocolate in double boiler

: melted chocolate

: to 8 oz cream cheese add the chocolate

: divide 6 eggs into yolks and whites (make sure the bowls are absolutely clean and free of fat)

: completely incorporate the chocolate into the cream cheese

: add the egg yolks, incorporate

: stir until smooth

: whisk the egg whites to stiff peaks

: add 1/4 of the egg-whites to the cream cheese /chocolate/egg yolk mixture, stir until smooth

: fold-in the rest of the egg-whites

: ready to fill into molds

: lightly spray molds with cooking spray (or brush with butter if preferred)

: fill molds to the rim, add filling if desired

: bake at 350F for 45 minutes (or until a inserted toothpick comes out clean); – pls note that cakes will rise like souffles, then, while cooling, deflate back to their original size

: cooling down………..

: plain cakes on the left, chocolate filled on the right; whipped cream (pls don’t mess this up by using ready-whip) 😦

: Souffle Chocolate Cheese Cake

: Souffle Chocolate Cheese Cake

: Souffle Chocolate Cheese Cake

: Souffle Chocolate Cheese Cake

: Souffle Chocolate Cheese Cake

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One For The Kids # 2 – Banana/Nutella Tortilla Roll With Fresh Raspberries And Blueberries

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Yesterday afternoon my friend Ralf came by with his four-year old son Justin.
Ralf and I had some Chili Noodles which were fantastic, but would have been way too spicy for a four-year old, so I made this dish for him. I made this for him before, so I knew he would love it. Heck, so did Ralf and I. (Of course I prepared way too much, so we ate the rest) 🙂
While this is a simple, quick and easy dessert or snack, it is yummy and pretty enough to serve on any informal occasion.
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Bon Appétit ! Life is Good !
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Click here for Vanilla Cream recipe
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Click here for Tortilla Dulce recipe
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Click here for more Tortilla recipes on ChefsOpinion
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One For The Kids – Banana/Nutella Tortilla Roll With Fresh Raspberries And Blueberries

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: wash raspberries and blueberries, pat dry

: mix 1 cup vanilla cream with 1/2 cup greek yogurt, 2 tblsp honey and a dash of organic vanilla extract (either yogurt or vanilla cream by itself will also work just fine)

: spread nutella onto a flour tortilla

: top with a banana

: roll tight

: repeat

: sprinkle with sugar

: broil until caramelized; to serve, cut into four eaqual pieces, plate with a good helping of the berries, sprinkle with castor sugar

: One For The Kids – Banana/Nutella Tortilla Roll With Fresh Raspberries And Blueberries

: One For The Kids – Banana/Nutella Tortilla Roll With Fresh Raspberries And Blueberries

: One For The Kids – Banana/Nutella Tortilla Roll With Fresh Raspberries And Blueberries

: One For The Kids – Banana/Nutella Tortilla Roll With Fresh Raspberries And Blueberries

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P.S.
I just know that somebody out there will be inspired by the look of these tortillas and serve a variation of them as a whimsy “Marrow Bone Dessert” 🙂
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Blackberry Waffles With Vanilla Cream

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I had these a couple of days ago and I had waffles again this morning (bacon waffles).
Waffles – my new Addiction 😦 🙂
I have made them with raspberries, bacon, shrimp, crab meat, caramelized apples, shredded chicken and caramelized onions. They are so versatile and never disappoint. Just make sure that when you make a savory version you cut 3/4 of the sugar and add kosher salt to taste.
Good Stuff ! 🙂
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Bon Appétit ! Life is Good !
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Click here for Waffle recipe
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Click here for more Waffles on ChefsOpinion
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Click here for Pancakes on ChefsOpinion
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Vanilla cream/pudding recipe:
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1/3 cup sugar, 2 tablespoons cornstarch, pinch of salt, 2 cups milk, 2 egg yolks, slightly beaten, 2 tablespoons softened butter, a dash of vanilla extract.
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– 1 In 2-quart saucepan, mix sugar, cornstarch, and salt. Gradually stir in milk. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute.
– 2 Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter and vanilla.
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Note:
Use this cream while it is still warm as waffle or pancake topping. To enjoy as pudding, pour into molds and refrigerate.
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