Lemon truffles with a pepper-warm coating

Sneaky truffles, I'd say. In a sense that their lemon-y filling and pepper-warm coating together create an almost healthy feeling in your mouth. Lemon-y and warm. Just like a cuppa hot tea, only that actually you eat a handful of truffles!;)

Lemon and black pepper are another great combination magnifico that I strongly advise to try in all variations that come to mind!

Lemon truffles with a pepper-warm coating
(makes about 30)

200 g white chocolate
½ dl double cream
at least 1 tbsp lemon juice

160 g white chocolate
¼ - ½ tsp black pepper

1. Chop the chocolate to little pieces.
   
2. Heat the double cream to boiling point and pour it onto the chocolate ight away. Mix well, until the mixture is smooth. Add lemon juice. Place the mixture into the fridge for about a half an hour.
3. Make little balls out of the mixture and then place them into teh fridge to harden for some more time.
4. Melt te remaining chocolate over a waterbath and add pepper to it. Coat the truffles with this chocolate and let them harden on foil or on parchment paper. Store in the fridge.

White chocolate, that often feels so cloy, gains freshness and vividness from the lemon juice. If white chocolate were a lady of respectable age then in these truffles she'd certainly be young again...:) At first the pepper is a balancing flavour but in the end it leaves the mouth sighing warmly in the most pleasant way possible. Contrasts and novelty. Freshness and warmth.

One thing's for sure. Black pepper declares itself as a true dessert spice. I recommend to remember that;)

This entry also participates in the most gorgeous food blogging event of all, Sugar High Friday. This time the host is the wonderful Helen of Tartelette and the theme (again!) CITRUS.

Favourite ice tea smoothie

I'm quite a fan of tea. Not an expert, rather quite far from the worst expert ever there is. But I love my tea: sometimes with herbs or flowers we've picked ourselves, sometimes great quality black, usually green and always without sugar.

And I crave quite everything flavoured with tea (especially when it's this cake). This dessert however, breakfast or whatnot is as easy as it gets, but it's great when made with different teas. You know, something different each time!

Favourite ice tea smoothie
(serves 1)

2 dl yoghurt
1 dl strong tea (any kind), cooled
about 1 1/2 - 2 tbsp sugar
(vanilla)
(ice cubes)

1. Mix tea with yoghurt, adding as much sugar as you like. If desired, flavour with vanilla.
2. Enjoy with a straw or with white moustache!;) Add ice cubes, if desired.
   

The smoothie is only as good as you make it;) Good tea equals good smoothie, subtly sweet, thin enough to drink smoothly through a straw. I guess it's a good variation of iced tea for those hot hot days that are yet to arrive..

But it's also a contribution to the Spring Tea Party event held by Erin of The Skinny Gourmet. Now I want to see what people come up with when thinking 'tea'!

Pineapple and lime curd with apricots

Warm weather magically disappeared with a 'puff', leaving behind rain and wind and bad mood.

Hey, khm, with no sun here the least I'm worth is a good long TROPICAL VACATION, right?

But with none coming around...I'm gonna have to do with some tropical curd instead, dreaming of ripe (preferrably peeled and sliced) pineapples falling right into my hands from up above while I myself am sunbathing in my new pretty blue bikinis. (Yes, that would totally fix my mood)

So...

Pineapple and lime curd with dried apricots

5 dl pineapple juice
10 dried apricots
3 eggs
100 g butter
2 1/2 dl sugar
vanilla
1/2 dl lime juice

1. In a saucepan, combine pineapple juice and dried apricots. Boil vigorously without lid until the apricots are soft and the juice is reduced to about 1/2 dl, 20-30 minutes.
2. Measure out 1/2 of reduced juice and dice the apricots into little pieces.
3. Melt butter in a saucepan, add sugar and slightly beaten eggs, whisk until combined. Then add reduced pineapple juice and lime juice. Whisk at moderate heat until the mixture thickens.
4. Flavour with vanilla and add apricot pieces, making sure they do not stick to each other.
5. Pour the curd into jars, close them and leave to cool to room temperature, then store in the fridge.

The curd has really got a nice pineapple flavour to it, with a huge hint to lime. The apricot pieces are soft and full of taste when stumbled upon with your teeth! It's gorgeous like the classical lemon curd, only better;)
Good with cookies, ice cream, between cakes, pancakes, good to dunk a spoon into to enjoy the sensation of a whole mouthful. Just good.

And this good curd will also take part in the brand new event Putting up hosted by Rosie of Rosie bakes a peace of cake and Pixie of You say tomato...I say tomato that is all about preserves!

Spring shoots!

In april and may, whenever I walk past a fir hedge, I can't help but instinctively reach my hand for some bright green fir shoots. Ah, I don't think I'm the only one doing that (and I mean doing that after the age of ten;)). They are, after all, so pleasantly sour and packed with vitamins.

Fir shoots are actually a funny subject. Because whenever I tell someone that one can use them in actual dishes, in addition to just nibbling on them from time to time while outside, people answer 'ohhh, hmmm, yeees, I've never actally thought about it'.

But fir shoots are really healthy as well, when not polluted by a nearby street. Syrup and tea made with them should work well when trying to get rid of cough and cold, but also tiredness and nervousness. They liven blood circulation and even have a slightly antibiotic effect!
(yes, now would be the right time to stop asking the question 'are you sure it's okay to eat them?')

Here's my first experiment with fir shoots:)

Fir shoot butter

Bright green fir shoots
Butter at room temperature
(sea)salt, pepper

1. Rinse the fir shoots
   
2. If you want a soft butter, throw the shoots into boiling water, boil for about 10 minutes, then chop into little pieces. Using fresh shoots will result in a crunchier, but brighter butter.
3. Mix the chopped fir shoots with soft butter and flavour with salt and pepper.

It's great to eat the butter with a simple crunchy bread, but I can imagine it being wonderful with meat, vegetables or young potatoes..oh yes. A scrumptious sour fir-y taste, somehow homely.

Next I'd like to throw some fir shoots into casseroles and salads. I've also found recipes for flavoured oil, tea, syrup, chicken roast, marmalade and ice cream coctail using fir sprouts. If you're interested, I'm ready to translate or try them out:)
And if you've got ideas of your own...I'm one big ear!

Curd cheese mousse with blackcurrant sauce and kiwis

If there was one thing I'd eat for the rest of my life, it would be curd cheese. Or, well, curd cheese and rye bread. But still. I eat it in all kinds of combinations and for me it's mild flavour is so ordinary that I never use recipes. I just enjoy. Enjoy and ENJOY.

But from time to time a combination just nails it. Just like yesterday. And it makes me wanna share. Oh yes it does.

Although the sauce has quite a strong blackcurrant flavour on its own, it's lost a bit if the mousse has a strong cocoa flavour. Therefore, I suggest using a bit less cocoa powder.
Don't be bothered by the blackcurrant pieces in the jam - there actually an extra!

Curd cheese mousse with blackcurrant sauce and kiwis.
(serves 3-4)

400 g curd cheese
1 dl double cream
sugar (about 1/2 dl)
vanilla
1-2 tbsp unsweetened cocoa powder
blackcurrant-cream sauce (see below)
2-4 kiwis

1. Mix curd cheese with sugar and vanilla.
2. Beat double cream with an electric mixer until fluffy and add (or if you're lazy - just mix it in and beat the mousse a bit).
3. Add cocoa powder to taste, mix well.
4. Peel and slice kiwis.
5. Serve the mousse with warm or cold sauce and kiwi slices. Add cookie pieces, if desired.

Blackcurrant-cream sauce

1/2 dl blackcurrant jam
1 dl double cream
cinnamon, if desired

1. Take a small pot and heat the jam until it's liquified.
2. Add double cream, mixing. If desired, add cinnamon.
3. Boil the sauce for 5 minutes, then serve warm or cold (might get too thick when waits overnight - then just add liquid) .

The blackcurrant-kiwi-cocoa combination truly is a nice find I've been wanting to try for quite some time and it really worked out well! An upside-down version could also be nice - with kiwi sauce and fresh blackcurrants...(summer, summer, come sooner!)

The mild mousse is well complemented by the strong-flavoured, but slightly sour sauce and exotic kiwis. Adding cookie bits adds crispness, serving the dessert while the sauce is still warm and adding some cinnamon to the sauce makes it more interesting.

More curd cheese coming to you soon enough;)