Easy-to-make Pear Desserts :) / Recipes

3 Mar 2022

✔Ingredients: ◾ 3 pears 2 tablespoons of granulated sugar 20g of butter half a teaspoon of cinnamon ◾ 1 egg pinch of salt 8g of vanilla sugar 40g of granulated sugar 50 ml oil 4g of baking powder 200g of flour 00 1 tablespoon of chocolate powdered sugar

Easy to do / with NO butter !

Receta fácil de tarta de pera. Un postre muy fácil de hacer, económico y delicioso. Podremos sustituir las peras por manzanas.

RECETA ESCRITA: https://www.cocinandoyole.es/postres-…

Ingredientes:

-Unos 700 gr de peras (yo he utilizado del tipo conferencia) -3 peras para la decoración -3 huevos -1 taza de 250 ml de leche -1 medida de la taza de harina (de trigo todo uso) -1 medida de la taza de azúcar -Canela molida -Una pizca de sal -Mantequilla y harina (para el molde) Para pincelar la superficie: -Miel o -Mermelada de melocotón, de albaricoque…

1 Jun 2015

10 Dec 2017

This perfectly simple and full flavoured dish only uses 5 ingredients and is one of the many amazing recipes featured in Jamie’s 5 Ingredients Quick and Easy Food book available here: http://jamieol.com/JamiesQuickandEasyYT

This dish has the richness of the Armagnac, fruitiness of the pears, creaminess of the ice cream, sweetness from the chocolate, and the perfect amount of crunchiness from the hazelnuts!

These five ingredients working hard together to give you every flavour and texture you need on your pudding plate. All this with minimal faff and time, it is the perfect crowd pleaser to keep you out the kitchen and back at the dinner table.

29 Sept 2022

Pear cake recipe easy with more pears than dough! Best pear cake recipes with fresh pears. A super yummy homemade cake with pears that will surprise you! A delicious pear cake to try and anyone can make it.

INGREDIENTS:
4 pears
2 eggs
50g (3tbsp) sugar
salt
1 teaspoon baking powder
100ml (1/3 cup) milk
80g ( 2/3 cup) wheat flour
25g (2tbsp) melted butter
lemon and orange peel ( optional )
5g ( 1 tsp ) vanilla extract
20g ( 2 tbsp) melted butter

meet thomas raquel and his coconut edible art | nice restaurant to visit in NY (Ame accent)

Mar 2, 2019

On this episode of Sugar Coated, Rebecca makes an elaborate coconut dessert with three-Michelin-star Le Bernardin’s executive pastry chef Thomas Raquel Eater is the one-stop-shop for food and restaurant obsessives across the country.

With features, explainers, animations, recipes, and more — it’s the most indulgent food content around. So get hungry.

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Well hold on to your hats, ladies and gentlemen, because there is! In fact, here are 6 delicious ways to take your sweets from “blah” to “wow!” in no time!

Overnight Oats recipes | quick, easy, digestive | keeps glucose stable on blood

Mocha Banana Overnight Oats recipe

ingredients

• 1/2 Cup(s) Quaker® Oats
• 1/2 Cup(s) milk
• 1/2 Tablespoon(s) cacao powder
• 1/2 shot warm espresso
• 1/4 vanilla bean, seeds scraped or 1/16 tsp vanilla extract
• 1/8 Teaspoon(s) Cinnamon
• 1/2 banana, sliced
• 1/2 Tablespoon(s) walnuts, crushed

 

Cooking Instructions

• Add Quaker Oats to your container of choice.
• Mix milk, cacao powder, and espresso.
• Add mixture to container and top with vanilla bean, banana, and walnuts.
• Sprinkle cinnamon on top before refrigerating overnight.
• Wake up and enjoy!

chocolate banana overnight oats

 

• 1/2 Cup(s) Quaker® Oats
• 1/2 Cup(s) low-fat chocolate milk
• 1/2 banana, sliced
• 3 strawberries, chopped
• 1/2 tbsp. Walnuts, chopped

Cooking Instructions

Add oats to your container of choice and pour in low-fat chocolate milk. Layer bananas, and strawberries, and sprinkle with walnuts. Refrigerate overnight and enjoy in the morning!

 

Mixed berry overnight oats

• 1/2 Cup(s) Quaker® Oats

• 1/2 Cup(s) low-fat yogurt

• 1/2 Cup(s) Low-fat milk

• 2 Teaspoon(s) Chia seeds

• 1/4 Cup(s) blackberries, sliced

• 1/4 Cup(s) Raspberries

• 1/4 Cup(s) Banana, sliced

Cooking Instructions

Add Quaker® Oats to your container of choice, pour in milk, add low-fat yogurt, and sprinkle in chia seeds. Add in combined mixture of sliced blackberries, sliced banana, and raspberries.

Place in fridge and enjoy in the morning or a few hours later!

 

 

blueberry and honey overnight oats

• 1/2 Cup(s) Quaker® Oats

• 1/2 Cup(s) Low-fat milk

• 1/4 Cup(s) Greek yogurt

• 1/4 Cup(s) Blueberries

• 1 Tablespoon(s) Honey

Cooking Instructions

• Add Quaker Oats to your container of choice, pour in milk, and add in blueberries and Greek yogurt.

• Sweeten by topping with honey before refrigerating.

• Rise, shine, and enjoy!

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Easy Healthy Breakfast or Dessert Recipes with oats !

We’re making 5 different overnight oat flavours including, carrot cake, blueberry lemon, chocolate strawberry, banana nut & pina colada.

For the oatmeal:
1/3 cup rolled oats
1 tbsp chia seeds
¼ cup Greek yogurt
¼ – ½ cup almond milk (soy, hemp, rice or dairy work too)

Carrot Cake
¼ cup carrot, shredded
1 tbsp maple syrup
2 tbsp pecan, chopped (optional)
¼ tsp cinnamon

Blueberry Lemon
1 tbsp blueberry jam
½ tsp lemon rind
¼ tsp vanilla extract
¼ cup blueberry

Chocolate Strawberry
1 tbsp honey
1 tsp cocoa powder
1 tbsp chocolate, shavings
¼ cup strawberries, hulled and sliced

Banana Nut
1 tbsp honey
1 tbsp natural nut butter
2 tbsp walnuts, chopped (optional)
½ banana, sliced

Pina Colada
1 tbsp honey
1 tsp coconut, shredded
1 tbsp almonds, slivered
¼ cup pineapple, diced

Combine all of the ingredients in a mason jar.
Add less milk or more milk based on how thick you prefer your oatmeal.
Shake well and refrigerate overnight.
Enjoy it cold, straight from the fridge or heat it up for a healthy, hot breakfast!

For the oatmeal:
1/3 cup rolled oats
1 tbsp chia seeds (optional)
¼ cup Greek yogurt
1/3 cup almond milk (soy, hemp, rice or dairy work too)

Combine all ingredients in a mason jar or plastic container.
Shake thoroughly to combine.
Refrigerate overnight.
Eat cold from the fridge or heat in the microwave (without the lid).
Enjoy!

Apple Walnut
2 tbsp dried apple, chopped
2 tbsp walnuts, chopped
1 tbsp raisins (optional)
¼ tsp cinnamon
½ tsp brown sugar

Blackberry
5-7 fresh blackberries
1 tsp blackberry jam
½ tsp vanilla extract
2 tbsp slivered almonds (optional)

Pomegranate
2 tbsp pomegranate arils
1 tbsp shredded coconut
½ tsp vanilla extract
½ tsp honey

Peaches and Cream
¼ cup peaches, chopped
¼ tsp cinnamon
½ tsp maple syrup
1 tbsp cream

Chocolate Cherry
1 tsp cocoa powder
1 tsp cherry preserves
¼ fresh pitted cherries, chopped

Very Easy Healthy Breakfast Recipes with oats !

NOTE: Make sure you stir it up completely before consuming! Trust me, it’s 10x better that way! 🙂

[ The “Base” Recipe ]
1/3 cup Old-Fashioned Oats (or Steel Cut)
1/3 cup Vanilla Almond Milk (or milk of choice)
1 tsp chia seeds (optional)
1 tsp Agave (or Honey or Stevia)

-Blueberry Pie-
1 TB Almond Butter
1/2 cup Vanilla Greek Yogurt
Handful of Blueberries

-Chocolate-covered Strawberry-
3/4 TB Vanilla greek yogurt
1 TB unsweetened cocoa powder
handful of chocolate chips (or carob chips)
handful of strawberries

-Pumpkin Cranberry Crunch- (or “Pumpkin Pie”)**
1/4 Pumpkin Puree
1/2 tsp Pumpkin Pie Spice
1 tsp Agave (additional)
handful of Vanilla Almond granola
handful of dried cranberries
**FOR A CREAMIER VERSION:
add 1 TB Vanilla Greek Yogurt
add 1 tsp Agave
use 1/4 cup Vanilla Almond Milk (instead of 1/3 cup)

Directions:
Add oats, milk, yogurt, and chia seeds to jar, along with desired sweeteners or flavors

Put a lid on the jar and shake to combine.

Add SPECIAL INGREDIENTS and stir gently until combined.

Place in fridge overnight and up to 2 days

MANGO ALMOND
1/4 cup uncooked old fashioned rolled oats
1/3 cup skim milk
1/4 cup low-fat Greek yogurt
1-1/2 teaspoons dried chia seeds
1/8 teaspoon almond extract
Special ingredient
1 teaspoon honey, optional (or substitute any preferred sweetener)
1/4 cup diced mango (approx. half of a small mango)

BLUEBERRY MAPLE
1/4 cup uncooked old fashioned rolled oats
1/3 cup skim milk
1/4 cup low-fat Greek yogurt
1-1/2 teaspoons dried chia seeds
Special ingredient
2 teaspoons maple syrup (more or less to taste)
1/4 cup blueberries (or enough to fill jar)

APPLE CINNAMON
1/4 cup uncooked old fashioned rolled oats
1/3 cup skim milk
1/4 cup low-fat Greek yogurt
1-1/2 teaspoons dried chia seeds
Special ingredient
1/2 teaspoon cinnamon
1 teaspoon honey, optional (or substitute any preferred sweetener)
1/4 cup unsweetened applesauce, or enough to fill jar

BANANA COCOA
1/4 cup uncooked old fashioned rolled oats
1/3 cup skim milk
1/4 cup low-fat Greek yogurt
1-1/2 teaspoons dried chia seeds
Special ingredient
1 tablespoon cocoa powder
1 teaspoon honey, optional (or substitute any preferred sweetener)
1/4 cup diced ripe banana, or enough to fill jar (approx. half of a small banana)

BANANA PEANUT BUTTER
1/4 cup uncooked old fashioned rolled oats
1/3 cup skim milk
1/4 cup low-fat Greek yogurt
1-1/2 teaspoons dried chia seeds
1 tablespoon peanut butter (may substitute PB2 powdered peanut butter)
1 teaspoon honey, optional (or substitute any preferred sweetener)
1/4 cup diced ripe banana, or enough to fill jar (approx. half of a small banana)

RASPBERRY VANILLA
1/4 cup uncooked old fashioned rolled oats
1/3 cup skim milk
1/4 cup low-fat Greek yogurt
1-1/2 teaspoons dried chia seeds
Special ingredient
1/4 teaspoon vanilla extract
1 tablespoon raspberry jam, preserves, or spread
1/4 to 1/3 cup raspberries (cut each berry in half), or enough to fill jar

Cooking: Desserts | Crème brûlée with almond snap biscuits & Muhallabi (Middle Eastern almond milk pudding)

Muhallabi (almond milk pudding)

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Serves 4

Dietary Vegetarian

This fragrant, exotic chilled custard dessert makes a fitting finish to any feast with a Middle Eastern flavour.

Ingredients

• 7 tbsp cornflour
• 1 litre/1¾ pints almond milk (with no added sugar, if possible)
• 5 tbsp caster sugar
• 2 tsp vanilla essence
• 2 tbsp rosewater
• 2 whole cardamom pods

For the garnish

• 2 tbsp pistachios or almonds, coarsely ground
• 1 tbsp finely ground cardamom

Method

1. Whisk the cornflour with a little of the almond milk to a smooth paste. Set aside.

2. In a saucepan, heat the remaining almond milk with the sugar, vanilla essence, rosewater and cardamom pods over a medium heat, stirring until mixed well.

3. Once the mixture has heated through, discard the cardamom pods, then pour in the cornflour paste and whisk vigorously until the mixture is smooth and has thickened to an almost custard-like consistency; this will take 10-15 minutes. Be careful not to let the mixture stick to the bottom of the pan.

4. Pour the mixture into individual dishes or a large serving bowl and decorate with a sprinkling of ground pistachios or almonds and the ground cardamom. Set aside to cool, then cover and chill in the fridge for at least 15 minutes. Serve chilled.

Crème brûlée with almond snap biscuits

Preparation time less than 30 mins

Cooking time 30 mins to 1 hour

Serves 4

Dietary Vegetarian

Ingredients

For the crème brûlée

• 75ml/2½fl whole milk
• 250ml/9fl oz double cream
• 1 vanilla pod, split and seeds removed
• 4 free-range egg yolks
• 50g/2oz caster sugar, plus extra for topping

For the biscuits

• 25g/1oz butter
• 25g/1oz sugar
• 2 tbsp liquid glucose or golden syrup
• 65g/2½oz almonds, skins removed, chopped

Method

1. Preheat the oven to 120C/250F/Gas ¼.

2. Place the milk, double cream, vanilla seeds and pod into a pan. Bring to the boil.

3. In a large bowl whisk the egg yolks and sugar together until thoroughly combined, then stir in the milk.

4. Strain the mixture through a sieve and divide among four ovenproof ramekins. Place the ramekins into a roasting tray and fill the tray with water until it comes halfway up the sides of the ramekins. Place the tray into the oven and cook for 30-40 minutes, or until the mixture is just firm to the touch. Once cooked, remove from the oven and allow to cool. Place into the fridge to chill.

5. For the biscuits, preheat the oven to 160C/325F/Gas 2. Melt the butter in a pan then add the sugar and liquid glucose or golden syrup and bring to the boil. Remove the pan from the heat and stir in the almonds. Pour the mixture onto a tray covered with baking paper and place into the fridge to cool for 2-3 minutes, until the dough is firm and pliable.

6. Remove the tray from the fridge and mould the almond mixture into approximately 25 marble size shapes. Place onto a clean baking sheet. Leave plenty of space between them for the biscuits to spread. Place the tray into the oven and cook for 4-5 minutes. Leave to cool.

7. To serve, sprinkle each creme brulee with a sugar to cover and caramelise the top with a mini blowtorch. Alternatively, you can place the ramekins under a hot grill until browned and caramelised. Serve with an almond snap.