Real French Crepes

An excellent and easy crepe recipe! Very tasty with any sort of sweet topping.

Ingredients

* 1 cup all-purpose flour
* 1 egg
* 2 cups milk

Directions

1. In a mixing bowl, combine flour, egg, and milk
   
2. Heat a large skillet or crepe pan over a medium-high heat. Spray the pan with non-stick cooking spray. Pour about 1/3 cup of batter into the pan, lift the pan and turn it by rotating your wrist, spreading a PAPER THIN amount in the pan. Flip the crepe when it starts to bubble. When it is finished cooking, remove it and repeat this process with the remaining batter

Can be served traditional style with REAL maple syrup on top or cold with ice cream rolled into it and chocolate syrup on top as a desert

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Mocha Ricotta Tiramisu

This delectable version of the popular Italian dessert includes the traditional sponge biscuits soaked in coffee and liqueur for the base, but rather than a rich topping there is a light and creamy mixture of sweetened ricotta cheese and Greek-style yogurt. A sprinkling of grated dark chocolate is the finishing touch.

Ingredients

* 8 savoiardi or boudoir biscuits (sponge fingers), about 65 g (2¼ oz) in total
* 1 tsp Continental roast coffee granules
* 120 ml (4 fl oz) boiling water
* 2 tbsp coffee liqueur or brandy
* 1 tsp caster sugar
* 200 g (7 oz) ricotta cheese
* 200 g (7 oz) 0% fat Greek-style yogurt
* 25 g (1 oz) icing sugar, sifted
* 1 tsp pure vanilla extract
* 25 g (1 oz) good dark chocolate (at least 70% cocoa solids), grated, to decorate

Directions

1. Break each of the sponge fingers into 3 pieces, then divide evenly among four 240 ml (8 fl oz) glass tumblers or dessert glasses.
2. Place the coffee in a measuring jug and add the boiling water. Add the liqueur or brandy and caster sugar, and stir to dissolve. Pour evenly over the sponge fingers. Leave to soak while you make the topping.
3. Beat the ricotta with the yogurt, icing sugar and vanilla extract until smooth and creamy. Pile on top of the soaked sponge fingers.
4. Sprinkle the top of each dessert with grated chocolate. Cover and chill for at least 30 minutes (but no more than 3–4 hours) before serving.

TIPS
Replace the Greek-style yogurt with fromage frais or vanilla-flavoured low-fat yogurt. * Instead of grated chocolate, decorate the tops of the desserts by dusting each with ½ tsp of cocoa powder. * To make an amaretti and raspberry dessert, divide 28 amaretti (or ratafia) biscuits, about 75 g (2½ oz) in total, among 4 glass tumblers or dishes. Add 250 g (8½ oz) raspberries, reserving 12 for decoration. Sprinkle each dessert with 1 tbsp dark rum, brandy or orange liqueur. Make a thick custard using 1½ tbsp custard powder, 2 tbsp caster sugar and 300 ml (10 fl oz) semi-skimmed milk, following the instructions on the label. Flavour with 1 tsp pure vanilla extract. Allow to cool, then blend with 100 g (3½ oz) Greek-style yogurt. Spoon on top of the biscuit and raspberry mixture. Crush 8 more biscuits and scatter the crumbs over the top of the desserts, then decorate them with the reserved raspberries. Chill for 30 minutes before serving.

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Panna cotta

This is such an easy, but beautiful dessert to serve for company in the summer when fresh berries are in season. Gelatine leaves work better, but powdered gelatine is easier to find generally.

Ingredients

* 400ml double cream
* 4½ tablespoons caster sugar
* 2 tablespoons grappa (Italian grape-based liqueur)
* 1/2 teaspoon vanilla
* 3 leaves or 1¼ teaspoons gelatine
* 300g berries, to serve


Directions

1. Put the cream and sugar in a saucepan and stir over gentle heat until sugar has dissolved. Bring to the boil and simmer for 3 minutes, adding the grappa and vanilla.
2. If you are using gelatine leaves, soak them in cold water until floppy, then squeeze out any excess water. Stir the leaves into the hot cream until they are completely dissolved. If you are using powdered gelatine, sprinkle it onto the hot cream in an even layer and leave it to absorb for a minute, then stir in the cream until dissolved.
3. Pour the mixture into four 125 ml metal or ceramic ramekins. Cover each with a piece of plastic wrap and refrigerate until set.
4. Unmould the panna cotta by placing the ramekins briefly into a bowl of hot water and then tipping them gently onto plates.

Serve with fresh berries

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Sudanese Cinnamon Tea

This is a lovely simple recipe for traditional cinnamon tea as it is drunk in Sudan. You can reduce / increase the servings easily also.

Ingredients

# 4 cups boiling water
# 4 tea english tea bags or 4 teaspoon of loose english tea
# 4 cinnamon sticks (approx 1/2-inch)
# 4 lumps of sugar, plus extra
# sugar


Directions

1. Place 4 cups of boiling water in a tea pot with the tea & allow to brew for a few minutes then stir.
2. Place 1 cinnamon stick & 1 sugar lump in a tea cup & pour the tea slowly over them.
3. Serve with an additional bowl of sugar lumps for guests to add if they like.

TIPS
Add a cinnamon stick to the tea pot whilst the tea is brewing for a stronger cinnamon flavour

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Goat's cheese & red pepper tart

There is a little work involved in this, but there is so much satisfaction in bringing it to the table to share with family or friends

* 2 large red onions , thinly sliced
* 2 tbsp olive oil
* 1 tbsp balsamic vinegar
* 12 pitted black olives
* 2 red peppers (choose tapered, heart-shaped ones if possible)
* 200g ready-made shortcrust pastry
* 150-200g log firm goat's cheese , such as Sainte-Maure de Touraine or Capricorn
* 250g cherry tomatoes
* few oregano or basil leaves

1. Cook the onions in the oil for 6-7 mins, until they are softened and lightly coloured, then add the balsamic vinegar and 1 tbsp water. Cook for a further 2-3 mins. Roughly chop the olives and stir in. Leave to cool.
2. Halve the peppers, remove the seeds and core. Put under a hot grill, skin side up, until the skins are charred. Remove and put into a food bag until cool enough to handle, then peel off the skins.
3. Heat oven to 200C/fan 180C/gas 6. Roll out the pastry and line a 23-24cm deep flan tin. Line with baking paper and beans, then bake for 10 mins. Remove the paper and beans, then bake for 5 mins more, until the pastry is golden and crisp.
4. Spread the onion mix over the base of the pastry case. Put the halved peppers on top, cut side up with tapered ends towards the centre. Slice the goat's cheese and put a few slices in each pepper half. Tuck the tomatoes in the gaps between the peppers.
5. Bake for 20-25 mins until the cheese is lightly tinged brown and the tomatoes have burst. Scatter over the herb leaves and serve warm or at room temperature.

TIPS
You can try:
*Sainte-Maure de Touraine
This logshaped cheese has a wisp of straw through the centre and is dusted with ash. Mild, creamy flavour.

*Make it easier
Grilled peppers are a bore to peel, so if you want to save a bit of time, use halved roasted peppers from a jar or deli counter instead.

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Berry Easy Dessert

This is so refreshing and simple to make.

Ingridients
* 1 pint good quality Greek style plain whole milk yogurt
* 4 to 5 pieces crystallized ginger, grated
* 1/4 to 1/3 cup honey, look for orange blossom, clover or sage, plus some for drizzling
* 1 orange zested
* 2 pints black berries

Direction
In a bowl combine the yogurt, grated crystallized ginger, honey and orange zest. Let the yogurt mixture sit for about 5 minutes, the flavors will meld together a bit. Divide the blackberries between 4 dessert bowls, top with a large dollop of the yogurt mixture and then give each dollop a drizzle of honey for a sweet finish.


You can try topping it with shredded coconut

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Pumpkin Gingerbread Trifle

This recipe is fantastic,It tastes like pumpkin pie, but it has a lot of texture and flavor

Ingridients
* 2 (14-ounce) packages gingerbread mix
* 1 (5.1-ounce) box cook-and-serve vanilla pudding mix
* 1 (30-ounce) can pumpkin pie filling
* 1/2 cup packed brown sugar
* 1/3 teaspoon ground cardamom or cinnamon
* 1 (12-ounce) container frozen whipped topping
* 1/2 cup gingersnaps, optional

Direction

Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.

If you use pumpkin pie filling with the spices and sugar already added don't add the brown sugar.Another idea add some gingersnap crumbs to the layers for a nice sweet crunch!

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Chinese Steamed Cake

Although real Chinese dinners usually end with a piece of fruit, Western influence has caused a few changes. This cake uses Chinese techniques to make a French inspired, and extremely moist, sponge cake

Ingridients:
* 6 eggs
* 1 1/4 cups white sugar
* 2 1/2 tablespoons water
* 1 1/2 cups cake flour
* 1/2 teaspoon baking powder
* 1 1/2 teaspoons almond extract
* 1/4 cup confectioners' sugar for dusting

Directions

1. Arrange a large bamboo steamer or a large vegetable steamer over simmering water. Make sure it is large enough to hold the baking pan. Line a 9 inch square pan with waxed paper.
2. Separate the eggs. Place the yolks in a large bowl along with the sugar and water. Beat with an electric mixer on medium speed until the mixture has increased about three times in volume. Whisk together the flour and the baking powder; sift this over the egg mixture, and fold in gently. Blend in the extract.
3. Whip the egg whites in a clean bowl to stiff, not dry, peaks. Fold into yolk base. Pour the batter into the prepared pan, and smooth out to edges. Rap the pan on the counter to get rid of large air bubbles.
4. Place the pan into the steamer. Cover the top of the steamer with a kitchen towel, and place the lid on top; the towel will absorb any steam that collects on top from dripping onto the cake. Steam for about 20 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack. Dust with confectioner's sugar.

You can use brown sugar in place for the white because the authentic variety can be a fairly dark brown, and substituted vanilla for the almond extract

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