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    HomeArchive by category "Desserts" (Page 8)
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Pumpkin piePlacinta cu dovleacPompoen cakeTorta di zucca

<!--:en-->Pumpkin pie<!--:--><!--:ro-->Placinta cu dovleac<!--:--><!--:nl-->Pompoen cake<!--:--><!--:it-->Torta di zucca<!--:-->
Comments : 3 Posted in : Breakfast, Desserts on by : fleur
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for a mid-size tray, for a big one dubbel the quantities For the dough: 150 g margarine (see recipe here) 500 g flour 1 ½ small cup  raw sugar 1 small cup soy milk 15 g baking powder For the filling: 1.5 kg pumpkin 1 small cup  raw sugar 1 tablespoon oil Mix the margarine  with the soy milk and the sugar. When the sugar has melted add the baking powder and sprinkle the flour, little by little until incorporats into the composition. Grease your hands with a little bit of oil (and if needed also the dough) and knead slightly. Refrigerate until you prepare the filling. Peel the pumpkin and grate. Heat the oil in a big saucepan,
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Plum dumplingsGaluste cu pruneDumplings met pruimenGnocchi di susine

<!--:en-->Plum dumplings<!--:--><!--:ro-->Galuste cu prune<!--:--><!--:nl-->Dumplings met pruimen<!--:--><!--:it-->Gnocchi di susine<!--:-->
Posted in : Desserts on by : fleur
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For 12-15 dumplings: 12-15 medium size plums 1/2 kg potatoes 150 g flour 1 tablespoon oil 3 tablespoons raw sugar pinch of salt 1 cup breadcrumbs 2 tablespoons raw sugar Cook the potatoes, drain and mash. Allow to cool then add the flour, oil, sugar and salt. Mix  until you obtain a soft dough. Make a roll of the dough  approx. 5 cm. thick. Cut into 12-15 pieces of approx. 1.5-2 cm. Wash the plums, remove the pits and eventually  fill each plum  with a little bit of sugar (only if de plums are sour). Take a piece of dough, stretch it between your hands, place the plum in the middle, seal the edges and form balls. In a souppan
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Panna cottaPanna cottaPanna cottaPanna cotta

<!--:en-->Panna cotta<!--:--><!--:ro-->Panna cotta<!--:--><!--:nl-->Panna cotta<!--:--><!--:it-->Panna cotta<!--:-->
Posted in : Desserts on by : fleur
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For 4 servings: 500 ml of the soy milk (or any vegetable milk) 4 tablespoons raw sugar approx. 5 cm vanilla stick  (or 2 teaspoons vanilla essence) 150 g raspberries 1 1/2 teaspoon  agar-agar Dissolve the agar-agar in a tablespoon of soy milk. Boil the rest of the soy milk together with 3 tablespoons of sugar (if you  want it sweeter you can add 4 tablespoons of sugar) and vanilla (collected from inside the stick). Cook for 3 minutes then add the agar-agar and continue cooking for another 2 minutes. Set aside and allow to cool a little bit. Separately blend the raspberries and a tablespoon of sugar, until you get a sauce. Add the sauce in a form (glass, cup) and pour the
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Vegan whipped creamFrisca veganaVegan slagroomPanna

<!--:en-->Vegan whipped cream<!--:--><!--:ro-->Frisca vegana<!--:--><!--:nl-->Vegan slagroom<!--:--><!--:it-->Panna<!--:-->
Posted in : Desserts, Sauces/Creams on by : fleur
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1 tin coconut milk 2-3 tablespoons raw sugar 1 teaspoon vanilla essence 1 teaspoon locust bean gum (optional) Let the coconut milk tin in the refrigerator for several hours (or overnight). Put in a bowl  only the white, solid part of the coconut milk, add the sugar, the locust bean gum and the vanilla essence and blend (with a mixer) until the sugar has dissolved and it becomes frothy (do not blend to long otherwise you’ll get coconut butter). The cream can be kept in the fridge up to 2 days. 1 conservă lapte de nucă de cocos 2-3 linguri zahăr brut 1 linguriță esență de vanilie Se lasă conserva cu laptele de cocos la frigider, pentru cateva ore. Într-un recipient/caston se scoate numai partea albă, întărită, a
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Chocolate vegan cakeTort vegan de ciocolataVegan chocoladetaart

<!--:en-->Chocolate vegan cake<!--:--><!--:ro-->Tort vegan de ciocolata<!--:--><!--:nl-->Vegan chocoladetaart<!--:-->
Posted in : Desserts on by : fleur
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For the leaf: 3 cups flour 1 ½ cup raw sugar ½ cup cocoa 1 teaspoon of salt 2 teaspoons baking powder 3 tsp vanilla essence 150 ml sunflower oil 2 tablespoons vinegar 2 cups cold water   Mix the oil, water and sugar. Whisk until the sugar dissolves. Add the rest of the ingredients and mix everything thoroughly. The composition should have the consistency of the cream otherwise add a little bit more water/flour if necessary. Pour it into the baking springform and bake, in the preheated oven, at meddium heat, for approx . 30-40 minutes. Check with a straw if it’s baked inside. Allow  to cool, remove from the springform and cut
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