Easy raspberry and white chocolate muffins

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These not too sweet yet delicious muffins with white chocolate I made by request from a colleague for the office cakes at the end of May, and they went down very well.

The recipe was a total gamble – I googled recipes and liked the look of this one from Mumsnet and it could not be easier to make. Just mix it all in a bowl and add the chocolate and berries at the end. Perfect to whip up when pressed for time or a good recipe to bake with children.

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Easy raspberry and white chocolate muffins, makes12

From Mumsnet’s recipe.

250 g self-raising flour

100 g caster sugar

1 egg

250 ml milk

2 tsp baking powder

90 ml vegetable oil

150 g raspberries

150 g chopped white chocolate

Pre-heat the oven to 180C  and line a muffin tray with large paper cases. Place all ingredients apart from the chocolate and berries in a bowl and mix. Fold in the berries and chocolate with a spatula and divide between the cases. Bake for 20-25 minutes, until golden brown and a toothpick comes out clean. 

Baked Alaska with oat crisps, raspberries and passion fruit

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Two New Year’s Eves in a row I’ve made the same fabulous dessert and even though i love it, it’s fun to change things up a little, so this New Year’s Eve I decided to make a Baked Alaska. The base is oat crisps, as well as the decoration and the centre is homemade vanilla ice cream topped with passion fruit and wrapped in Italian meringue. Raspberry coulis, fresh raspberries and half a passion fruit to serve. It was delicious and looked just as impressive as I had pictured in my head.

Baked Alaska with raspberries and passion fruit, serves 4

1 batch oat crisps 

1 batch vanilla ice cream 

Italian meringue:

4 egg whites

150 ml caster sugar

Syrup:

150 ml caster sugar

100 ml water

Raspberry coulis:

1 litre frozen raspberries 

a little sugar (to taste)

100 ml water

1 tbsp potato flour 

To decorate:

1 punnet fresh raspberries 

4 passion fruits

Make the oat crisps using the link above. These can be made a few day in advance, just store in an airtight container. Use a dessert spoon to measure the oat crisps for the base and half a teaspoon for the small decorative oat crisps. Still bake them for the same amount of time. 

Make the ice cream and divide between four ramekins lined with cling film, freeze until needed.  

Make the raspberry coulis: place all the ingredients in a saucepan. Bring to the boil, sieve to remove the kernels and leave to cool. Can also be made ahead of time. 

Montage:

Make the Italian meringue: Add the egg whites and sugar in a bowl and beat for 10 minutes. Meanwhile, bring the water and sugar for the syrup to the boil in a saucepan. Pour the (very) hot syrup into the meringue mixture and beat for another 15 minutes until you have a thick, glossy meringue.

Place a large oat crisp on each plate. Remove the ice cream from the ramekins and cling and place on top of the oat crisps. Scrape out the seeds from half a passion fruit on top of each ice cream block. Cover the whole lot (apart from the base) with the meringue using a spatula. Use a cream brulee torch to torch the meringue until golden brown. Decorate the plate with the raspberry coulis and fresh fruit. Top each dessert with a small oat crisp and maybe a sparkler. Serve immediately.

Raspberry and passionfruit mess

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In Britain Eton Mess is a real classic and I thought it would be fun to introduce it to some of my Swedish friends. Strawberry season was over in August though so I used raspberries from my parents’ garden and passion fruit to flavour my mess. Homemade chewy meringues further added the va-va-voom. This went down such a treat among my Swedish friends that I was surprised. I thought the amount of whipped cream would put them off!

Raspberry and passionfruit mess, serves 4-5

300 ml whipping or double cream

4-5 meringues

2 passionfruits

100 ml raspberries

melissa or apple mint (regular mint will of course do too) to decorate

Whip the cream. Break up the meringues and add them to the cream. Add the passionfruit pulp and the raspberries, mix carefully. Divide between four bowls. Decorate with melissa or mint and serve.