Sep 212013
 

No-Bake Nutella Cake with Yogurt Whipped Cream | My Little Gourmet

Happy Birthday To You, Happy Birthday To You, Happy Birthday Dear Blog, Happy Birthday To You! This week My Little Gourmet is celebrating it’s first year of existence.¬†Something like this needs to, of course, be celebrated with lots of sugar and plenty of calories. Allow me to introduce: No-Bake Nutella Cake with Whipped Yogurt Cream and Raspberries.

No Bake Nutella Cake with Yogurt Whipped Cream | My Little Gourmet

No Bake Nutella Cake with Whipped Yogurt Cream Cake | My Little Gourmet

This cake or tart or pie or whatever you want to call it requires no oven and very little work. You can make it a day ahead of time and keep it in the refrigerator overnight. The whipped yogurt cream is really soft and fluffy, so if you prefer it to be more set and firm, be sure to use some gelatin.

No Bake Nutella Cake with Whipped Yogurt Cream Cake | My Little Gourmet

American readers may be wondering what zwieback toast is and where you can get it. Apparently, Nabisco used to make this product in the states, but it has since been taken off of most grocery store shelves. I use the brand Brandt, which is the original and available to Americans on Amazon. The only downside, is that you either have to buy 10 boxes (about $24) or buy one box ($4) and spend almost $6 on shipping. A lot of people like to eat zwieback for breakfast or as a snack and most commonly it is given to teething babies so you might be able to use up the ten boxes. Or you could just make 20 of these cakes…problem solved. ūüôā If you would rather make your own zwieback, this recipe sounds very good. Regardless of how and where you get your zwieback toast, you definitely should. It will be worth it, trust me!

Nutella and Zwieback

No Bake Nutella Cake | My Little Gourmet 

No Bake Nutella Cake with Whipped Yogurt Cream Cake | My Little Gourmet

On this special occasion, I want to take the opportunity to thank YOU, lovely readers of this blog! I appreciate you guys stopping by and trying out these recipes. I even more so appreciate it when you all take the time to leave me a note and tell me about the end result! So, thank you, thank you, thank you a thousand times over, because without you, there would be no blog- you guys are the best! Ok, enough of this sentimental stuff, let’s get to some cake making.

No Bake Nutella Cake with Whipped Yogurt Cream Cake | My Little Gourmet

 No Bake Nutella Cake with Whipped Yogurt Cream Cake | My Little Gourmet

No-Bake Nutella Cake with Yogurt Whipped Cream and Raspberries
 
Prep time
Total time
 
Author:
Serves: 6
Ingredients
  • ½ Jar/3/4cup/225g Nutella
  • 12 pieces of zwieback toast
  • 1 cup/300g plain yogurt
  • 3 tablespoons sugar
  • 1 tablespoon lemon juice
  • 1 cup minus 2 tablespoons/200ml whipping cream
  • 1 teaspoon vanilla extract
  • fresh raspberries for topping
Instructions
  1. Line a springform pan with saran wrap.
  2. Place the zwieback in a sealable bag and crush until you have finely ground crumbs.
  3. Place Nutella in microwave for about 30 seconds or until melted.
  4. Mix together Nutella and zwieback crumbs and press mixture into springform pan. Pace in refrigerator for 1 hour or until hardened.
  5. In a medium bowl stir together yogurt, 2 tablespoons of sugar, and lemon juice.
  6. In another bowl combine cream, vanilla, and 1 tablespoon of sugar and whip until stiff.
  7. Gently fold whipped cream into the yogurt until combined and spread on top of Nutella crust. Place back in the refrigerator anywhere from 3 hours up until overnight.
  8. Top with fresh raspberries and serve.

 

On a side note, if you’ve ever wondered what Arik is up to while I am taking pictures of the food, here is your answer:

Food Shoot | My Little Gourmet

 Posted by at 14:22
Feb 222013
 

Smoked Salmon and Sun-Dried Tomato Pasta | My LIttle Gourmet

This pasta dish is my go-to recipe when we have guests and I don’t have much time to cook. You can make this start to finish in about 20 minutes and at the same time impress your guests with a delicious meal. If you want to make the recipe even easier, you can use pre-chopped frozen chives and save yourself some chopping time.

Smoked Salmon and Sun-Dried Tomato Pasta | My LIttle Gourmet

The best thing about this pasta recipe though, is that Arik absolutely loves it and it’s the easiest way ever to get him to have a portion of fish. To ensure that he also ¬†gets some veggies, I like to serve this with some fresh-cut bell pepper, cucumber and cherry tomatoes on the side. And of course you can’t forget the baguette to assist in soaking up the yummy sauce…

Smoked Salmon and Sun-Dried Tomato Pasta | My LIttle Gourmet

 Smoked Salmon and Sun-Dried Tomato Pasta | My LIttle Gourmet

5.0 from 1 reviews
Smoked Salmon and Sun-Dried Tomato Pasta
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 17.5 oz/500g tagliatelle, I like to use fresh pasta from the refrigerated section
  • 1 tablespoon olive oil
  • 2 cloves of garlic, pressed
  • 5 oz/150g sun-dried tomatoes in oil, diced
  • 2 tablespoons chives, chopped
  • ¾ cup/200ml of cream
  • 5 oz/150g smoked salmon, diced
  • 1-2 tablespoons lemon juice
  • salt and pepper
  • parmesan cheese
Instructions
  1. Cook the pasta according to package instructions.
  2. Heat olive oil in a pan and add the garlic, sauteing for about 30 seconds.
  3. Add tomatoes and chives, stir, and pour in cream. Bring cream to a boil, turn down temperature and let simmer for about 3-4 minutes.
  4. Add smoked salmon and heat through without bringing the sauce back up to a boil.
  5. Add lemon juice, salt and pepper to taste and toss sauce together with pasta.
  6. Grate fresh parmesan cheese over each portion.
Notes
I usually serve this with baguette and fresh veggies (bell pepper, cucumber, cherry tomatoes) on the side.
 Recipe adapted from Chefkoch
 Posted by at 14:17

Baked Potato Soup

 Soups  Comments Off on Baked Potato Soup
Oct 052012
 

Baked Potato Soup

Slowly but surely, it’s turning into fall. ¬†Although, I am definitely a summer person, I am pretty excited for this change because it means soup weather is starting. ¬†There are few things that are better than a steamy hot bowl of soup on a cold fall day. ¬†And in order to celebrate this, here is the first of probably many ¬†soup recipes to come. ¬†The best thing about this soup, is that you can bake the potatoes anytime beforehand so that the actual cooking of the soup takes no time at all. ¬†Of course Arik gets to put all of the toppings on himself since that makes the soup the tastiest!

Baked Potato Soup

Baked Potato Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 4 bacon strips
  • 1 small onion, diced
  • 1 garlic clove, minced
  • 3 tablespoons all-purpose flour
  • 1 pinch of salt
  • 1 teaspoon dried basil
  • ½ teaspoon pepper
  • 3 cups/750ml vegetable broth
  • 4-5 medium sized baked potatoes, peeled (if desired) and cubed
  • 1 cup/240ml cream
  • Toppings:
  • green onions, shredded cheese, hot pepper sauce for toppings
Instructions
  1. In a large saucepan, cook bacon until crisp. Remove bacon from pan, leaving about 1 tablespoon of drippings behind.
  2. Saute the onion and garlic in the drippings until tender.
  3. Stir in flour, salt, basil and pepper; mix well.
  4. Gradually add broth. Bring to a boil, and continue boiling while stirring for 2 minutes.
  5. Add the potatoes (baked beforehand) and cream; heat through but do not allow to boil again.
  6. Top each serving with cheese (I use cheddar or gouda), green onions, bacon and hot pepper sauce (for the adults).
 
Adapted from Kristi Teague
 Posted by at 15:00