Dates&Figs Tart

When experiments in the kitchen end up like this amazing tart, all I can say is – you have to try it as soon as possible! Really! It is luxurious and creamy, and as many other my recipes is very easy to prepare, especially if you already have a ready shortcrust pastry in your fridge or freezer! Preferably homemade.. Seriously, don’t go out and buy ready pastry. Do try to prepare it yourself, at least once and you will see how easy it is. 😀 Have a look at my unsweetened pastry recipe here (super tasty quiches).
 The tender custard-ish filling was done in almost no time. Simple and unbelievably good! Of course it’s hard to get fresh figs, so I do think you can substitute with dried ones, but then reduce the sugar. Fig&Date tart-2
 Sweet and tender fruits, rich and flaky crust – all these words make my mouth water!
Fig&Date tart-1
What you need is to get ingredients and follow instructions. Very easy recipe, believe me. And don’t forget to stand back and admire this beautiful tart before enjoying! 😉
Date and fig tart

Dates&Figs Tart

  • Servings: 4-6
  • Time: 2h
  • Difficulty: easy
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For 20cm baking tin
*Substitute with orange juice or simply omit.
Ingredients
Unsweeten or sweet shortcrust pastry, any one you like/have.
10-11 medium-size dates
3 fresh figs
1 tbsp orange liqueur or cognac*
2 large eggs
80g brown sugar
250ml creme fraiche (30%)
1 tsp vanilla extract
a pinch of freshly grated nutmeg
almond flakes
Method
  1. Line the baking tin with baking paper if need. Otherwise, roll out the pastry to fit the tin. Prick the pastry base with a fork and chill in the fridge for 15-20 minutes. If you have a time you can prebake the pastry base.
  2. Pit the dates, keeping them whole; cut figs; put both in a bowl and drizzle with liquor and leave to infuse for 15 minutes.
  3. Beat eggs with sugar.
  4. In another large mixing bowl, whisk creme fraiche with vanilla, nutmeg, add the egg mixture and whisk again.
  5. Arrange the dates and figs over the pastry. Pour over the batter. Sprinkle with almond flakes.
  6. Bake in preheated 180C oven for 20-25 minutes or until the centre is set. Leave to cool in a tin, then carefully take the tart out and serve.
Enjoy! 
DATE TART

Cherry Clafoutis

 First of all, I’d like to thank each and every one for the lovely comments and wishes in the previous post. These two months gone so fast.. Being pregnant I’d read somewhere that when you bring a baby home, your life becomes a blur and chaotic. I doubt why is that.. I thought I’d had at least a hour or so between a mealtime. Now I understand how wrong I was. I sleep when I can, shower when I remember and eat when I have a time (needless to say, that now I can eat a cold dinner, which I used to hate before; I reheat my tea a million of times and finally drink it cold). 😀 But! This little guy is worth his weight in gold because he brought an absolute joy into my life. ❤Clafoutis {milkandbun} Last month was a cherry season here.. in supermarkets! Haha. 😀 I adore cherries! I wish they were sold often here so I could eat them every single day! Besides consuming fresh cherries, I made one of the simplest desserts – cherry clafoutis. Lots of sweet cherries in a tender custardish batter, it is a perfect delicious treat.
 Clafoutis is a baked French dessert, traditionally made with stoned cherries. Honestly speaking, may be it’s really authentic and stones add a nice almondish aroma, but I prefer to enjoy every bite of the dessert and do not think about that I can crack teeth.. And of course, if I make it for guests I don’t want them to spit out stones. 😉 Enjoy!
Cherry Clafoutis {milkandbun}

Cherry Clafoutis

  • Servings: 6-8
  • Difficulty: easy
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Adapted from Jamie Oliver magazine
Ingredients
a knob of soft butter, for greasing
1 tbsp sugar, for shrinking
500g cherries, pitted
Batter
3 large eggs, medium temperature
1/2 tsp vanilla extract, optional
60g plain flour
1/2 tsp baking powder
60g white sugar
300ml full fat milk
Extra
icing sugar, for dusting
Method
  1. Mix all batter ingredients in a large bowl until smooth and set aside for 15 minutes.
  2. Preheat oven to 180C.
  3. Grease a round baking dish with butter and sprinkle with sugar.
  4. Arrange cherries in a single layer in a baking dish.
  5. Pour the batter over the cherries.
  6. Bake the clafoutis until the custard is set. Mine took about 50-60 minutes.
  7. Serve warm and sprinkle with icing sugar, if desired.
Enjoy!

Russian roll with Argentinian pears

 Everything is simple here. A few days ago, Argentinian pears were sold in a supermarket here, I’ve never tried them before and the price was attractive, so I bought a huge pack. Even though they turned out juicy and very delicious I still had some not-so-ripe left. Good to highlight, that using a bit hard but ripe pears that retain its shape during the baking process is a key to the good and not mushy filling.
I added tvorog (as I mentioned many times in my blog – it’s very Russian product) into the dough for my roll, it makes the dough softer and more tasty. Don’t worry, the dough won’t rip but make sure you carefully roll it out on a floured surface. Pear Roll
 The roll looks like a strudel, but the dough is absolutely different, it’s not that thin and thus much easier to roll out! It is tender&delicious and absolutely deserves to make it again and again. Another bonus, the dough can be make a day ahead! Plus juicy pears, sweet black raisins and crunchy nuts in the filling! Doesn’t it sound luscious? It is! 😀Russian roll with Argentinian pears

Russian roll with Argentinian pears

  • Servings: 6-8
  • Difficulty: moderate
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Ingredients

Dough

250g tvorog
90g soft butter, at room temperature
1 large egg
1 tbsp white sugar
200-210g plain flour
a pinch of fine salt
1/2 tsp baking powder
Filling
40g black raisins
hot strong black tea or water
1 egg white, optional
80-100g roasted almonds, chopped
450g (3-4) pears, cut into small cubes
2 tbsp brown or raw sugar
Glaze
1 egg yolk
2 tsp milk
1 tbsp demerara or raw sugar, optional
Method
  1. For the roll dough, whisk tvorog with butter.
  2. In another small bowl, whisk egg with sugar until pale. Add beaten egg into the mixture.
  3. Sift the flour along with salt and baking powder into the dough. Combine to get the soft dough, shape into the disk. Cover in a plastic wrap and put in a fridge for 30-60 minutes to cool.
  4. Preheat oven to 180C/360F.
  5. Wash raisins and cover with hot strong black tea or water. Leave to soak while ready to use. Drain.
  6. Roll out the dough on a lightly floured surface into 30x40cm rectangle, making sure it doesn’t stick to the surface.
  7. Brush the surface of the roll with egg white (optional). Sprinkle with nuts, spread pears and raisins. Sprinkle with sugar. Slightly fold in all sides (thus the filling will stay inside the roll and don’t fall out). Roll the dough into a barrel.
  8. Carefully transfer the roll on a greased lined baking tray. Brush the roll with egg glaze and sprinkle with sugar. Bake for 40 minutes or until golden-brown.
  9. Leave to cool for 15-20 minutes. Slice and serve as is or with whipped cream/frozen vanilla yogurt/ice cream.
Enjoy!

Mandarin-lemon pudding

 There are so many recipes in this world, including pudding recipes: some are baked, another prepared with gelatin and then cooled in a fridge.. and then I’m feeling stuck and really don’t know which one to try. 🙂 I like easy-to-make recipes like this one – baked pudding. It has the amazing mandarin-lemon flavour and bright tasting. The pudding is good on its own, but I also prepared a simple citrus sauce, that I made for this peach pie, and it was absolutely delicious! 🙂
 Any favourite pudding recipes, guys? I’d like to hear which one do you like and cook.
Mandarin-lemon pudding

Baked mandarin-lemon pudding

  • Servings: 2
  • Difficulty: easy
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For the citrus sauce recipe click here.
 
Ingredients
2 medium eggs, at room temperature
1 tsp vanilla extract
a pinch of nutmeg, optional
50g white sugar
zest from 1 mandarin +1/2 lemon
100ml full-fat milk
50g plain flour
1 tsp melted butter, for greasing
Preparation
  1. Beat eggs until pale and fluffy.
  2. Add vanilla, nutmeg, sugar, zests and whisk for a few minutes.
  3. Pour in milk.
  4. Sift in flour, whisk to combine.
  5. Grease tins with butter. Divide the batter between tins. Optionally sprinkle with citrus zest.
  6. Bake in preheated 200C oven for 18-20 minutes. Then reduce to 190C and bake for 7-10 minutes more.
  7. Serve warm with sauce. Enjoy!
Adapted from Russian telecast “Cook with A.Zimin”

Black Forest Pancakes

 When I decided to make chocolate pancakes, I didn’t expect them turn out so good and delicious: a pure indulgence! I wanted to serve them only with a black-cherry jam. But when I stumbled upon a pack of mascarpone in my fridge, that I wanted to use somewhere else, the decision came itself – use it as a topping! Mascarpone worked perfectly as a cream and cherry syrup (I mixed jam with some water to make it thinner) sucked into pancakes very well, like into a sponge cake. All ingredients worked more than good together, dark chocolate and fresh cherry on top added a nice and charming touch as well. Plus, the taste reminds the famous cake – “Black Forest”. It’s my husband’s favorite cake, so he was on a nine cloud! Honestly, these are highly recommended pancakes!Schwarzwald Pancakes

Black Forest Pancakes

  • Servings: 3
  • Time: 1hr
  • Difficulty: very easy
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Ingredients
200g sour cream
250ml full-fat milk
2 eggs
2 tbsp white sugar
a pinch of salt
1 tsp vanilla
20g butter, melted
270-300g plain flour
1 tsp baking powder
1 tsp baking soda
5-6 tsp unsweetened pure cocoa powder
40-50g dark chocolate (70%cocoa), chopped
sunflower or any veg oil for frying
For serving
200g mascarpone
2 tsp maple syrup or pure honey, optional
100g dark cherry jam
70ml warm water (or more to make it thinner)
1-2 tsp lemon juice, optional
Garnish
some chopped dark chocolate
fresh cherries, optional
Preparation method
  • In a large bowl, beat eggs with with sugar, salt and vanilla. Whisk in butter.
  • Pour in milk and sour cream, stir all together.
  • Sift flour along with baking powder, soda and cocoa into a batter. Whisk until combined. Fold in chopped chocolate.
  • Heat large frying pan on a high heat, pour in some oil. Using large spoon, pour in batter. Cook each pancake until bubbles appear on top, then flip and cook on another side.
  • For cheery syrup, in a small saucepan, bring jam and water to gentle simmer. Simmer on a medium-low heat for few minutes. If it’s too sweet, stir in lemon juice. Add more water to make it more thin, if desired.
  • In a serving bowl, stir together mascarpone and maple syrup or honey.
  • Serve pancakes with mascarpone and cherry syrup.
Enjoy!
Black Forest pancakes