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Rum-Kissed Banana Butterscotch Cream Tart in a Cocoa-Buckwheat Crust {Gluten-Free} – The Bojon Gourmet
By foodiva
Rum-Kissed Banana Butterscotch Cream Tart in a Cocoa-Buckwheat Crust {Gluten-Free} – The Bojon Gourmet seasonal ...
- Gluten-Free Cocoa-Buckwheat Press-In Crust:
- Rum-Kissed Banana Butterscotch Cream Tart in a Cocoa-Buckwheat Crust {Gluten-Free}
- to a more kid-friendly dessert (though it adds more flavor than it does booze; the alcohol is hardly noticeable). This pie is best the day it’s been made, though it keeps well refrigerated for up to a few days.
- 1 10 12 tart, 10 large or 12 moderate servings
- 1/2 1/2 55 cup (2 ounces / 55 grams) almond flour
- 1/2 1/2 65 cup (2.25 ounces / 65 grams) buckwheat flour
- 1/4 1/4 3 40 plus 3 tablespoons (1.25 ounces / 40 grams) cocoa powder (preferably dutch-process)
- 3 3 25 T (.75 ounces / 25 grams) tapioca starch
- 1/4 1/4 40 cup (1.25 ounces / 40 grams) unrefined sugar (such as Alter Eco’s Muscobado) or brown sugar
- 1/4 1/4 1/4 teaspoon fine sea salt
- 6 6 85 1/2″ (3 ounces / 85 grams) cold, unsalted butter, in 1/2″ dice
- 1/2 1/2 1/2 teaspoon vanilla extract
- 1/4 1/4 45 cup (1.5 ounces / 45 grams) finely chopped bittersweet chocolate
- Banana Rum Butterscotch Custard Filling:
- 1/2 1/2 2 100 1/2 2 T (3.5 ounces / 100 grams) unrefined muscobado sugar (or 1/2 cup packed dark brown sugar)
- 3.5 3.5 30 tablespoons (1 ounce / 30 grams) cornstarch
- 1/4 1/4 1/4 teaspoon fine sea salt
- 1 1 1 vanilla bean, split lengthwise and scraped
- 1 1/2 1 1/2 350 cups (12 ounces / 350 ml) whole milk
- 1/2 1/2 120 cup (4 ounces / 120 ml) heavy cream
- 4 4 55 tablespoons (2 ounces / 55 grams) unsalted butter, in several pieces
- 2 2 2 tablespoons black rum (I like The Kraken)
- 3 3 1 450 ripe but firm bananas (about 1 pound / 450 grams)
- Whipped Cream Topping:
- 1 1 240 cup (8 ounces / 240 ml) heavy cream
- 1/3 1/3 140 cup (5 ounces / 140 grams) mascarpone (or sour cream, or creme fraiche, or more heavy cream)
- 1 1 2 to 2 tablespoons unrefined muscobado sugar, to taste
- 1 1 1 tablespoon black rum
- 1 1 1 teaspoon vanilla extract
- 2 2 tablespoons cacao nibs
- small block a small block of bittersweet chocolate for shavings (optional)
- Make the crust:
- to 350ºF. 9″ in the center of the oven and preheat to 350ºF. Place a 9″ tart pan with removable bottom on a rimmed baking sheet.
- to the bottom of the tart shell. Let cool to room temperature.
- Make the custard filling:
- to 1 pop gloopily. Once the mixture comes to a boil, continue cooking and whisking for 1 minute. Remove from the heat, whisk in the butter, then the rum. It should be the consistency of creamy yogurt.
- 30-45 the pudding through a sieve and into a bowl. Press plastic wrap right on the surface of the pudding, and let cool at room temperature until warm, 30-45 minutes.
- Assemble the tart:
- 30 to to for 30 more minutes to set the cream, if you have the patience. Remove the ring from the pan, place the tart on a cutting board, and use a sharp chef’s knife to slice the pie into wedges, wiping the knife clean between each cut.
- to 3 pie airtight in the fridge for up to 3 days.
salted peanut butter cookies GF
By foodiva
Instructions Conventional Method Preheat oven to 180C
- 100 g unsalted butter, room temperature
- 1/2 cup good quality peanut butter
- 1 cup granulated white sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/4 cups plain gluten free flour
- 1 tsp sea salt flakes
- 1/2 tsp bicarbonate of soda
- 1/4 tsp baking powder
- 1 cup salted peanuts
- Optional 100g melted milk chocolate to dip
black prince cake
By foodiva
Instructions Turn the oven to 350F
- Ingredients:
- 2 cups sour cream
- 2 cups granulated sugar
- 2 cups flour
- 4 eggs
- 1 cup poppy seeds
- 1 cup raisins
- 1 cup chopped nuts (walnuts or pecans work best)
- 2 tblsp. cocoa powder
- 4 tsp. baking soda
- 4 tblsp. Vinegar
- 500 g unsalted butter, room temperature
- 2 cans sweetened condensed milk (as is, or cooked**)
- 2 cups heavy whipping cream (at least 36% fat content)
- 2-3 tablespoons powdered sugar
- 1 tablespoon vanilla extract
French Onion Soup
By foodiva
Directions In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, ...
- 2 1/2 pounds yellow onions, halved, and sliced 1/4-inch thick (8 cups)
- 1/4 pound unsalted butter
- 1 bay leaf
- 1/2 cup medium-dry sherry
- 1/2 cup brandy or Cognac
- 1 1/2 cups good dry white wine
- 4 cups beef stock
- 4 cups veal stock
- 1 tablespoon kosher salt
- 1/2 teaspoon freshly ground white pepper
- Freshly grated Parmesan
Strawberry & white chocolate choux buns
By foodiva
We’ve pulled together our most popular recipes, our latest additions and our editor’s picks, so there’s sure ...
- 50 g butter
- 75 g plain flour
- 2 large eggs
- 1 tbsp flaked almonds (optional)
- 2 tbsp custard powder
- 300 ml milk
- 1/2 tsp sugar free vanilla extract
- 150 ml Greek yogurt
- 15 g coarsely grated white chocolate
- 125 g small strawberries, halved
- dusting of icing sugar (optional)
UNBELIEVABLY DELICIOUS CHOCOLATE BABKA
By foodiva
INSTRUCTIONS Make the dough: Fit a stand mixer with a dough hook (preferred method; you can hand-mix but it's much ...
- For the dough:
- Author: Nerds with Knives - Adapted from Smitten Kitchen
- SERVES: 2 LOAVES
- INGREDIENTS
- 4 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 packet (or 2 teaspoons) instant yeast
- 3 eggs
- 1/2 cup water
- 3/4 teaspoon fine salt
- 2/3 cup unsalted butter (room temperature)
- For the filling:
- 3/4 cup chocolate chips or broken semi-sweet chocolate
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup powdered sugar
- 1/3 cup cocoa powder
- 1/4 tsp ground cinnamon
- For the syrup
- 1/3 cup water
- 6 tablespoons granulated sugar
liege waffles
By foodiva
Instructions Combine the first three dry ingredients, all-purpose flour, salt and granulated white sugar, through...
- 420 grams (14.8 oz.) all-purpose flour
- 7 grams (1/4 oz.) salt
- 25 grams (.88 oz.) granulated white sugar
- 300 grams (10.6 oz.) unsalted butter, melted and cooled slightly
- 2 whole large eggs, room temperature, beaten
- 7 grams (1/4 oz.) fast-acting yeast (1 of those little packs found in most groceries here in the U.S.)
- 14.8 milliliters (1 tablespoon) vanilla extract (I used vanilla bean paste.)
- 200 milliliters (6.8 oz., fluid) sparkling water
- 270 grams (9.5 oz.) pearl (or demerara) sugar
pumpkin pie
By foodiva
For the Crust: Chill the flour, butter and all ingredients for the pie crust
- For the Filling:
- For the Crust: Pate Brisee ; see notes
- 2 1/2 cups all purpose flour + more for dusting
- 1 Tbsp sugar
- 1 tsp salt (3/4 is using salted butter)
- 2 sticks /8 oz. butter ; COLD and cut into 1/2 ” /1.30 cm cubes
- 3- 4 Tbsp ice cold water (more if needed)
- 1 egg , beaten with just a touch of cream : to be used as egg wash to brush sides of pastry.
- 1 Sugar Pumpkin or Small size whole Pumpkin (like Australian pumpkin). I like Japanese Pumpkin.
- 1 cup light brown sugar (fine grain is better)
- spices
- spices used
- 1 Tbsp cornstarch
- 1/2 tsp salt
- 1 tsp powdered ginger
- 1 tsp cinnamon powder
- ¹⁄8 tsp cloves powder
- 1 1/2 cup of our home made fresh pumpkin puree (1 small pumpkin should be just about right)
- 3 eggs
- 1 1/2 cup evaporated milk
Thai Green Curry Shrimp
By foodiva
To start the rice bring 2 cups liquid to a boil
- Prep and Cook time:
- Serves: 4
- 30 minutes when serving with white rice
- 50 minutes when serving with brown rice
- Ingredients
- 1 Tbsp. peanut oil
- 1 tsp. toasted sesame oil
- 1 medium onion, coarsely chopped*
- 1 small to medium bell pepper (any color), coarsely chopped
- 2 cups fresh crimini mushrooms, quartered or 1 can straw mushrooms, drained*
- 2 – 5 tsp. Thai green curry paste* (adjust amount for mild, medium, hot)
- 2 Tbsp. Thai fish sauce
- 1 – 14 oz. can unsweetened coconut milk
- 1 cup chicken broth or stock
- 1 tsp. honey or 2 tsp. sugar
- 1 lb. medium shrimp, peeled and deveined
- 1/4 cup fresh cilantro or fresh Thai basil*, chopped
- lime wedges (1 for each serving)
- Cooked white or brown rice
- Rice Ingredients*
- 2 cups liquid (1 cup chicken broth, 1 cup water)
- 1 cup rice
How to Make Croissants from Scratch
By foodiva
Homemade croissants that are totally doable and yes they taste way better than any store bought version
- 2 1/2 teaspoons active dry yeast
- 1/4 cup + 3/4 cups milk
- 1/4 cup sugar
- 3 cups all-purpose flour
- 1 teaspoon fine sea salt
- 1 cup cold butter
- 2 tablespoons all-purpose flour
- 1 egg
- 1 teaspoon water