15 Easy Zucchini Recipes for Summer’s Amazing Bounty

A collection of easy zucchini recipes perfect for using up summer’s fresh harvest – everything from zucchini bread, muffins, cupcakes, scones, and more!

The post 15 Easy Zucchini Recipes for Summer’s Amazing Bounty appeared first on Brown Eyed Baker.

This collection of easy zucchini recipes is perfect for using up summer’s fresh harvest – everything from zucchini bread, muffins, cupcakes, scones, and more! Whether you’re harvesting from your own garden, are hauling in boxes from your local CSA, or just taking advantage of awesome deals at the grocery store, now is the time to cook and bake with that beautiful zucchini!

Collage of four photos of zucchini recipes.

Once summer gets into full swing, there is one vegetable out there that just goes berserk – zucchini. If you’ve ever planted a garden, you know exactly what I’m talking about; even if you only have one or two zucchini plants in your garden, once they start growing, you can’t pick them fast enough and they seem to quadruple in size overnight.

Now is the time to take advantage of all that beautiful product and get baking! Sure, you can grill zucchini, saute it, or stuff it, but what if you want to do something a little bit different with it. Yes, there is zucchini bread of course and I’ve got a few variations of it (regular! banana! pineapple! chocolate!), but I’m also sharing a ton of unique recipes as well, like cupcakes, scones, pickles, and more.

Enjoy the recipes and be sure to share with me your favorite way to eat or bake with zucchini in the comments below!

Zucchini-Chocolate Chip Muffins

These zucchini-chocolate chip muffins are super quick, insanely moist, and a great way to use up the late summer zucchini bounty!

Get the recipe here!

Zucchini & Orange Marmalade Muffins with Cranberries & Pecans

Zucchini and Orange Marmalade Muffins with Cranberries & Pecans | browneyedbaker.com

A delicious way to start your day (and get some veggies in, to boot)!

Get the recipe here!

Sweet and Spicy Zucchini Refrigerator Pickles

Sweet and Spicy Zucchini Refrigerator Pickles - A perfect recipe for using up your stash of zucchini! | browneyedbaker.com

Think bread and butter pickles, but with more of a kick and zucchini instead of cucumber. One of my most popular summer recipes!

Get the recipe here!

Cheesy Zucchini & Sun-Dried Tomato Scones

Cheesy Zucchini and Sun-Dried Tomato Scones | browneyedbaker.com

These scones are super moist thanks to the zucchini and have loads of color and flavor from sun-dried tomatoes, and of course, there has to be cheese. Because, of course.

Get the recipe here!

Spiced Zucchini Bread with Walnuts and Dried Cranberries

Spiced Zucchini Bread with Dried Cranberries and Walnuts | browneyedbaker.com #recipe

An all-time favorite! This zucchini bread bakes up nice and high, is warmly spiced and is loaded with chopped walnuts and dried cranberries. A step up from your “every day” zucchini bread.

Get the recipe here!

Zucchini-Corn Fritters

Zucchini-Corn Fritters by @browneyedbaker :: www.browneyedbaker.com

Corn fritters are my jam, and I loved adding zucchini to them in this recipe; the flavors go together so well and they’re delicious.

Get the recipe here!

Zucchini-Banana Bread

Zucchini-Banana Bread Recipe by @browneyedbaker :: www.browneyedbaker.com

Two of the most popular quick bread recipes out there get mashed up for one super-moist and super-flavorful bread. Make this ASAP!

Get the recipe here!

Carrot-Zucchini Bars with Cream Cheese Icing

Carrot-Zucchini Bars with Cream Cheese Icing by @browneyedbaker :: www.browneyedbaker.com

Carrot cake meets zucchini bread and everything is better with cream cheese frosting, yes?

Get the recipe here!

Beer-Battered Zucchini Fries

My family went totally nuts over these the first time I made them; the batter is super light and crispy and these fries are just outright addicting.

Get the recipe here!

Double Chocolate Zucchini Bread

There just HAD to be a chocolate recipe in here! The zucchini keeps the bread ultra moist while allowing the super chocolate flavor to shine.

Get the recipe here!

Zucchini Cornbread

Making a bowl of chili soon? Add this zucchini cornbread on the side for something different!

Get the recipe here!

Zucchini-Pineapple Cupcakes with Orange Sour Cream Glaze

I love the sweet tanginess from pineapple and orange in these cupcakes; a perfect companion to the light and moist zucchini cupcakes.

Get the recipe here!

Zucchini Squares

An old recipe from my grandma that is a family favorite! Super easy to throw together and makes a great appetizer or side dish.

Get the recipe here!

Zucchini Pineapple Bread

A loaf of zucchini pineapple bread sliced.

More zucchini and pineapple love here; this is one of my favorite zucchini bread recipes.

Get the recipe here!

Zucchini Bread

The original; good old zucchini bread. A classic. This is my grandma’s recipe and I love it dearly.

Get the recipe here!

TELL ME! What is YOUR favorite way to use zucchini when it’s in abundance?!

The post 15 Easy Zucchini Recipes for Summer’s Amazing Bounty appeared first on Brown Eyed Baker.

Grilled Lemongrass Chicken

Grilled Lemongrass Chicken- bursting with Vietnamese flavors.  Use this in Vietnamese Rice Noodle bowls (Bun Ga Nuong) or own its own over rice. There is a secret ingredient that makes this especially delicious and authentic! Gluten-free.  Something ve…

Grilled Lemongrass Chicken- bursting with Vietnamese flavors . Use this in Vietnamese Rice Noodle bowls ( Bun Ga Nuong )or own its own. Amazing flavor! #lemongrasschicken #vietnamesechicken #grilledchicken #lemongrass #lemongrassmarinade #vietnamesenoodlebowl

Grilled Lemongrass Chicken- bursting with Vietnamese flavors.  Use this in Vietnamese Rice Noodle bowls (Bun Ga Nuong) or own its own over rice. There is a secret ingredient that makes this especially delicious and authentic! Gluten-free.  Something very beautiful happens to people when their world has fallen apart: a humility, a nobility, a higher intelligence emerges...

The post Grilled Lemongrass Chicken appeared first on Feasting At Home

Green Harissa Grilled Cheese

Do you ever have days when you just need a grilled cheese sandwich? This green harissa grilled cheese recipe is what I make when nothing but a grilled cheese will do. It has all the essentials of a good grilled cheese sandwich – crunchy, toasty b…


Do you ever have days when you just need a grilled cheese sandwich? This green harissa grilled cheese recipe is what I make when nothing but a grilled cheese will do. It has all the essentials of a good grilled cheese sandwich – crunchy, toasty bread and gooey cheese – but a handful of spinach and a slather of green harissa add an extra dimension of freshness and flavor. It’s lightly spicy and totally delicious – hands down the best grilled cheese I’ve had! The green harissa is really the star of the show here. Made with charred peppers, garlic, […]

The post Green Harissa Grilled Cheese appeared first on Love and Lemons.

Fresh Strawberry Bread

Use the last of the sweet summer berries to make Fresh Strawberry Bread. This moist, flavorful bread is a dream for breakfast when lightly toasted and smeared with a bit of cream cheese. If you’re looking for a way to use up that last stash of summer strawberries, I’ve got you covered with this Fresh […]

The post Fresh Strawberry Bread appeared first on My Baking Addiction.

Use the last of the sweet summer berries to make Fresh Strawberry Bread. This moist, flavorful bread is a dream for breakfast when lightly toasted and smeared with a bit of cream cheese.

Slices of freshly baked strawberry bread

If you’re looking for a way to use up that last stash of summer strawberries, I’ve got you covered with this Fresh Strawberry Bread.

Although Ohio strawberries were kind of disappointing this year due the weather, we were able to get our hands on some beautiful, sweet berries from a you-pick farm that had really great irrigation. Apparently this makes all the difference when Mother Nature decides it’s going to rain almost every single day for the entire month of June.

(more…)

The post Fresh Strawberry Bread appeared first on My Baking Addiction.

How to Make No-Waste, No-Fuss, No-Cook (No-Poison!) Cherry Pit Syrup

To most folks, cherry pits are an annoyance with no value of their own, but that needn’t be so. This easy no-cook syrup is based on whole cherry pits (not their inner kernels!), so it’s simple and safe to prepare.


To most folks, cherry pits are an annoyance with no value of their own, but that needn't be so. This easy no-cook syrup is based on whole cherry pits (not their inner kernels!), so it's simple and safe to prepare. Read More

Rainbow Cake with Strawberry Buttercream + My Blog is Ten!

7-19-19-molly-yeh-cake-7.jpeg
7-19-19-molly-yeh-cake-21.jpg
7-19-19-molly-yeh-cake-10.jpg
7-19-19-molly-yeh-cake-15.jpg
7-19-19-molly-yeh-cake-3.jpg

10 years ago this week, this blog was born! I feel like I should make a speech?? I’m terrible at speeches (see: the time I officiated Stoop’s wedding and made the speech about farts), but I’ll give it a try anyway because I’ve been getting a little emotional reflecting on these past 10 years and thinking about how much fun and fulfilling it’s been to keep this blog. She’s been with me through so much! My bangs and eyeliner phase, my schnitzel eating phase, my lunch packing bike riding phase! The first layer cake I ever made is buried in these archives, as is the first recipe I ever wrote. I blogged about my first date with Eggboy, our move to the farm, our wedding, our Bernie... I’ve made so many of my closest friends through my blog and documented adventure after adventure after weeeeeeird adventure. And seriously now that I think of it, I really would have no friends here if I didn’t meet them through my blog haha. 

This blog has led to my book and my show and helped me cobble together a job that I wake up every day excited to go to and I couldn’t be more grateful for that. I am also so extremely grateful for the connections I’ve made to you. I feel like I have pen pals all over the world! The internet and social media world has changed so much in the past 10 years (can you believe that this constituted a blog post back in the day?!) and it’ll continue to change but this blog is like a roach, it’ll never die because it’s my diary and since I was 7, I haven’t been able to *not* keep a diary. I just have always had this wild urge to document, no matter how normal my week was.

Thank you for being here and reading and following along and sending over your sweet comments. You really do make the world feel like a smaller warmer cozier place. 

Ok that’s the end of my speech, I’m done being mushy, let’s celebrate with cake!!!

7-19-19-molly-yeh-cake-11.jpg

This is my first layer cake postpartum! Making it was a journey. it took like three days! I wasn’t even sure I’d be able to, with all of my time now spent singing Baby Beluga and changing diapers, but finally I put Bernie in the sling and committed. We walked around the house collecting ingredients and remembering where I put the measuring spoons, and the stand mixer white noise sound was like music to her ears. I stuck some cake scraps under her nose so she could smell them and I think she liked it! I also tried to make the colors good and bright so that she could appreciate them. 

I am so happy with the end result, both aesthetically and texturally. I was admittedly nervous about the texture since adding food coloring to batter requires so much extra stirring (and an over-stirred batter can lead to a gummy weird cake) but I ended up basically saving the last stir until I divided the batter between the six bowls and added the food coloring, and that kept the texture just how I like it: fluffy, dense, and moist! This cake is sooo rich, delicious, buttery, and sweet. I like adding coconut oil in addition to butter to up the richness. I typically use refined coconut oil, which doesn’t have any coconutty flavor, but this time I went with unrefined and the tiny hint of coconut flavor was so good, almost almondy. The frosting is flavored with a plop of strawberry preserves which adds a hint of sourness that balances the sweetness quite nicely. I loved eating this cake! I would have eaten way too much of it if I didn’t have the Girl Meets Farm crew here to share it with. 

The colors that I used were all Americolor and in ROYGBV order, they are: chili pepper, pumpkin, dijon, moss, wedgewood, and eggplant. In another world I would have maybe tried to go the all-natural coloring route with matcha and freeze dried berries and turmeric but there was only so much Baby Beluga singing time that I was able to give up so I figured this was an OK compromise!

Obvi you can forego the food coloring all together and just make a hella good vanilla cake with strawberry frosting and maybe even add a layer of strawberry preserves between the cake layers, ooh that’d be good. 

Happy baking!


Rainbow Cake with Strawberry Buttercream

makes one 6-layer 6” cake

ingredients

3 1/2 c (450g) all-purpose flour

1 tb baking powder

1 1/2 tsp kosher salt

1 1/4 c (300g) heavy cream, room temperature

1/2 c (120g) sour cream, room temperature

1 c (225g) unsalted butter, room temperature

1/2 c (100g) refined or unrefined coconut oil, soft but not melted

2 1/4 c (450g) sugar

4 large eggs, room temperature

1 tb vanilla bean paste or extract

1/2 tsp almond extract, optional

food coloring (see notes above for specific colors that I used)

 

strawberry buttercream:

1 c (225g) unsalted butter, room temperature

1/4 c (80g) strawberry preserves

5 c (600g) powdered sugar

1/8 tsp kosher salt

1 1/2 tsp vanilla bean paste or extract

6 tb (90g) heavy cream

a drop of pink food coloring, optional

clues

to make the cake:

preheat the oven to 350ºf. grease and line the bottoms of six 6” cake pans with parchment and set aside (if you don’t have six pans, you can bake in batches).

in a large bowl, sift together the flour and baking powder, and then lightly stir in the salt and set aside. in a large measuring cup, whisk together the heavy cream and sour cream and set aside. 

in a stand mixer fitted with a paddle attachment, cream together the butter, coconut oil, and sugar on medium high for 3-4 minutes, until light and fluffy. add the eggs, one at a time, beating well after each. add the vanilla and almond extract, if using. reduce the mixer to medium low and add the dry mixture and cream mixture in 3 alternating additions, stopping right after you add the last of the dry mixture and cream mixture- don’t mix them in completely because when you mix in the food coloring you’ll continue to mix and that’s when everything will get combined. (the reason for this is that you want to prevent over-mixing at all costs!) divide the batter between 6 medium bowls (using a scale is the most efficient way to do this) and stir in good big plops of food coloring until the batter is bright. distribute the batter evenly between the cake pans and spread it out evenly.

bake until the tops of the cakes are set and a toothpick inserted into the center comes out with a few crumbs on it; begin checking for doneness at 22 minutes and try your darnedest not to let it overbake. let cool in the pans for 10 minutes and then transfer to a wire rack to cool completely. 

to make the buttercream: 

in a stand mixer fitted with a paddle attachment, beat together the butter and preserves until creamy. gradually add the powdered sugar, and then mix in the salt, vanilla, and heavy cream. mix until creamy.

to frost the cake, level the tops of the layers and then stack them up with a thin layer of frosting in between. frost all over and decorate as desired! enjoy!

Print this recipe

-yeh!

photos by chantell and brett quernemoen

Our Guide to Barcelona

We have gathered all our favorite vegetarian friendly restaurants, coffee bars, ice cream and ALL the playgrounds in this Green Kitchen Barcelona guide.

We love Barcelona and if you are following us on social media you might have noticed that we return there in the summers. Our family has an apartment in the Raval area and Barcelona has therefore become almost like a second home to us. It has that rare combination of big city vibe, great weather and long beaches. We have shared a few recommendations on instagram but we wanted to put together a more proper guide of the places we like to visit for good food and family friendly places.

We are leaving out the Gaudí attractions, the Picasso museum and all other regular tourist attractions and focus on good vegetable centered places to eat, great coffee and delicious ice cream. There are thousands of restaurants and places in Barcelona and this is by no means a complete guide. But it’s the places that we often return to or have been recommended by people that know our preferences. If you think we have missed something good, please leave a comment and we might include it when we update the guide.

We have also marked all these places in a Green Kitchen Barcelona on Google Maps so you can easily find them. And to make things even better, we also marked all our favorite playgrounds because they can be pretty tricky to find. (If you don’t have kids you can just close that layer.)

Thanks for following along and enjoy Barcelona!


Cafés

Satans Coffee – This has been one of our favorite coffee bars for years. It’s hidden away in an alley in Gotica. Apart from awesome coffee they serve a couple of cool food options and served quinoa bircher before we did :)

Caravelle – This place quickly became one of our favorites. The ambience and service is great and the coffee is on spot. The food are inventive and taste amazing. You can easily ask for your flat white with oat milk and their cow’s milk comes from small farm just outside Barcelona.

Little Fern Cafe – A New Zealand / Aussie style cafe in Pobleneu with lots of modern veggie options and great coffee. We loved the corn fritters and avocado and smashed pea sandwich. 

Federal Cafe – A typical hipster place with cool interior and good coffee. They allow laptops so we go here when we need to work and enjoy a tomato and melted cheese croissant sandwich.

Bohl – If you are looking for smoothie bowls and porridge bowls in Barcelona, this is the place to go. A beautiful location located in the Eixample neighborhood.

Nømad Coffee Lab & Shop – Specialty coffee roasters with 3 locations serving hot coffee and signature cold brew.

Onna Coffee – Serious coffee café, making their coffee with small batch hand-roasted coffee beans. You can find sweet breakfast and match lattes too. Located in the nice neighbourhood Grácia.

Restaurants 

Bormuth – A classic catalan tapas restaurant in Born that we always return to. It’s decently priced and has many good vegetarian tapas options. Try the red pepper and goat’s cheese, the aubergine with honey and the wilted spinach with pine nuts and raisins.

Teresa CarlesFlax & Kale  – This is a vegetarian institution in Barcelona. Famous for their creative vegetarian food, colorful smoothies and beautiful locations. Teresa Carles was the first restaurant but now they have a few more have two sister restaurants and also Teresas Stairway as their third location focused on smoothies and smaller bites. A little pricey but shouldn’t be missed if you are a vegetarian visiting Barcelona.

El Jardi – A little tapas and drink bar hiding inside a garden in the middle of busy Raval. They often have live music in the afternoons and then it’s well worth stopping by for a drink and a snack.

Bar Lobo -A fancier tapas bar on a quieter street just behind La Rambla. The food is good and the location is pretty although a little expensive. It’s a good place to bring friends to as they have a big outdoor seating area in the sun, but you might want to reserve a table first.

Tantarantana – An old favorite tapas restaurant in Born that we have visited for years. Food and service are great and they make the best fried aubergine.

Honest Greens – New cool and huge restaurant and café with breakfast, lunch and dinner and a separate coffee bar with healthy-ish treats and snacks. Perfect if you are around Plaça de Catalunya and are looking for something green. Extra points for their kombucha on tap.

The Green Spot – A fancier vegetarian restaurant right in the beginning of Barceloneta. We have tried their charcoal pizza with zucchini and smoked burrata, root carpaccio with spirulina and iced turmeric latte with espresso.

Parking Pita / Parking Pizza – These two neighbor places were recommended to us by a bunch of people but we went there without checking their opening hours and came before they were open for dinner (kids life!). We didn’t have time to go back but will def try it next time we are in town. The photos on their instagram look great.

Sopa Barcelona – We haven’t made it here yet but heard that we should go for good vegetarian food and soups. Might be worth a visit if you are in the Poblenou neighborhood.

Baldomero – We haven’t made it here yet, but it has been recommended to us by many. And the photos on their instagram looks aesthetically pleasing with shades of pink and a communal style kitchen.

Väcka – A small vegan place with lots of fun and creative vegan burgers, waffles, vegan cheeses and cakes.

Ice Cream Bars

Gocce Di Latte – A great ice cream bar between Born and Barceloneta. We often stop by here own the way back from the beach. They have an all vegan location around the corner.

Amorino gelato – Super touristy but our kids love that they shape their ice cream into roses. They have serval locations in the city, we usually go to the Portaferrissa street.

Dela Crem – Several people tipped us about this ice cream place which is located on a cosy walking street with several nice cafes and restaurants a little north of Plaça Catalunya. The salted pistachio ice cream was insanely good and their coffee and mascarpone too.

Bar Campana – Located next to a cute courtyard in Born. Worth a stop for their coffee ice cream and good nougat flavors too.

Paralello Gelato – Artisinal ice cream shop. We actually never made it here but it’s on our list for next time.

STORES

Veritas – This is an organic supermarket where we go if we want decently priced and clean ingredient products like nut butters, plant milks, quinoa, vegan ice creams, kombucha, veggie sausages, the best tempeh and tofu. We often stop by here during our first days and stock up on things that we enjoy to keep at home. 

La Bouqeria – The classic market in Barcelona filled with colorful and creatively displayed fruit and vegetables, (sweetened) fruit juices, nuts, cheeses, restaurants (and meats)

Santa Caterina Market – This is a similar market to La Bouqeria but indoor with a little less tourists.

Ferment 9 – An entire shop and workshop space devoted to ferments like sauerkraut, kimchi, vegetables and kombucha. If you love bubbles and gut friendly bacterias, you must stop by and if you haven’t tried it yet, go and get your ferment addiction started.

Origo – An organic sourdough bakery in Graçia, in case you get tired of the standard Spanish baguette type of bread.

Things to do with kids

There are plenty of small playgrounds spread out in every neighborhood in Barcelona and many of them also have a coffee shop or tapas bar next door which we think is excellent. They aren’t really marked on any official maps, so we have marked a few of our favorite playgrounds on our Google Map so you easily can find them. If you are looking for larger playgrounds, check out the parks Joan Miro, 

Labyrinth de Hoerta – Take the metro here and walk up through the peaceful garden, watch the old fountains and then get lost in the large garden labyrinth. We usually bring lunch and have it there as there aren’t any good food options. They have a pretty fun playground as well. 

Tibidabo Amusement Park – A little tivoli on top of a mountain with a view over Barcelona. It’s a fun day trip if you have kids but bring food as they don’t have many vegetarian options other than fries and popcorn.

Beach – Barceloneta is a long beach that can be reached within a 15 minute walk from La Rambla. It’s well taken care of and have lots of lifeguards although water can get a little dirty as with most city beaches. If you rent a bike, it’s worth riding a bit further away to Bogatell beach and further on. Water gets cleaner and it gets a little less crowded. If you are in Bogatell, you should also take a walk up the beautiful Rambla del Poblenou after the beach.

Swimming Pools – There aren’t that many great swimming pools for kids (unless you want to invade one of the hotels). However, if your kids can swim you should go up to one of the two swimming pools on Montjuic. Both places only have deep pools but they are reasonably priced and have 50 meters pools. Piscina Municipal de Montjuïc has an amazing panoramic view over the city but apart from that it’s all very basic with no sunbeds or shadow places. Piscines Bernat Picornell don’t have the view but it has both an indoor and an outdoor pool, lifeguards, sunbeds and a little café.

  

Chocolate Tahini Blender Mousse

Thanks to KitchenAid for sponsoring this post I’ve been making a version of this blender mousse since I was a kid! I think my mum always let me and my brother make it because it’s incredibly easy to do and would satisfy our chocolate cravings since it’s so rich. All you need to do is heat the cream up and blend everything together until smooth, then chill it for a bit. It’s really more of a chocolate pot de crème but the super high speed blitzing action of the KitchenAid blender actually incorporates lots of tiny bubbles into the mixture meaning it has a lighter, moussier texture than a standard, custardy chocolate pot. I’ve changed the recipe slightly to make it more ‘grown-up’, adding tahini for an extra creaminess and bitter, toasty edge. I also switched the chocolate from a semi-sweet (~54% cocoa) to a bittersweet (70%) although you can use whichever chocolate you prefer here. I think even a milk or white chocolate would work well and would suit for a sweeter dessert. By using a darker chocolate, I made up for the increased bitterness by making a very quick & simple sesame brittle to serve with the mousse. […]

The post Chocolate Tahini Blender Mousse appeared first on Izy Hossack – Top With Cinnamon.

four glasses of chocolate mousse with sesame brittle on top

Thanks to KitchenAid for sponsoring this post

I’ve been making a version of this blender mousse since I was a kid! I think my mum always let me and my brother make it because it’s incredibly easy to do and would satisfy our chocolate cravings since it’s so rich. All you need to do is heat the cream up and blend everything together until smooth, then chill it for a bit.

overhead of a glass of chocolate tahini mousse with a spoonful taken out

It’s really more of a chocolate pot de crème but the super high speed blitzing action of the KitchenAid blender actually incorporates lots of tiny bubbles into the mixture meaning it has a lighter, moussier texture than a standard, custardy chocolate pot.

I’ve changed the recipe slightly to make it more ‘grown-up’, adding tahini for an extra creaminess and bitter, toasty edge. I also switched the chocolate from a semi-sweet (~54% cocoa) to a bittersweet (70%) although you can use whichever chocolate you prefer here. I think even a milk or white chocolate would work well and would suit for a sweeter dessert.

a cluster of glasses of chocolate tahini mousse with a bowl of creme friache, sesame brittle and a vase of flowers

By using a darker chocolate, I made up for the increased bitterness by making a very quick & simple sesame brittle to serve with the mousse. Just sesame seeds and sugar are needed, caramelised on the stove and rolled into a thin sheet. A few shards of that plus a dollop of tangy crème fraiche on top of each cup and you’re good to go.

Chocolate Tahini Blender Mousse

Chocolate Tahini Blender Mousse

Yield: serves 6
Prep Time: 5 minutes
Additional Time: 1 hour
Total Time: 1 hour 5 minutes

Ingredients

  • 175g (6.25 ounces) dark chocolate, I like 70% here
  • 4 tablespoons tahini
  • 1 medium egg
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 285ml (1 cup plus 2 tablespoons) single cream
  • Sesame brittle and crème fraiche, to serve

Instructions

    Roughly chop the chocolate and add to the jug of your KitchenAid blender along with the tahini, egg, vanilla and salt. Put on the lid and blend together on a low speed for 30 seconds to help chop the chocolate up even more.

    Place the cream into a small pot and heat on a low heat until just gently steaming. Remove from the heat. Turn the blender on to a low speed (1 or 2) and open the plastic fill cap of the blender lid – carefully but quickly pour in the hot cream then replace the plastic fill cap to prevent spillage.
    Turn the blender up to high speed and blitz until uniform in colour throughout – you may need to stop the blender to scrape down the sides of the jug with a spatula to make sure everything is mixed.

    Divide the mixture between 6 small glasses or ramekins and chill for at least 2 hours until completely cool and set. Top with a dollop of crème fraiche and some sesame brittle (recipe below).



Sesame Brittle

Sesame Brittle

Ingredients

  • 80g (1/2 cup) sesame seeds
  • 100g (1/2 cup) granulated sugar

Notes

  1. Cut two pieces of baking paper about the size of a baking tray and set aside.
  2. Add the sesame seeds to a large, light-coloured frying pan and set over a medium heat. Stir until the sesame seeds just start to colour. Add the sugar to the pan and shake the pan back and forth to make the sugar spread out in an even layer. Let sit over a medium heat without stirring until the sugar starts to melt. Once the liquid sugar starts to colour, gently stir together to coat all of the sesame seeds.
  3. Pour out onto one piece of baking paper and place the other piece of baking paper on top. Use a rolling pin to roll the candy out into a thin, even layer. Let cool before peeling away the baking paper and breaking up into small pieces.

The post Chocolate Tahini Blender Mousse appeared first on Izy Hossack - Top With Cinnamon.

How to Grill Swordfish Steaks

Grilled swordfish steak should be nicely seared on the outside and perfectly juicy within. These steps will ensure you get it right every time.


Grilled swordfish steak should be nicely seared on the outside and perfectly juicy within. These steps will ensure you get it right every time. Read More