Sometimes the best things are the simple ones.
Simplicity is underrated.
We live in a world that feels like a constant and endless auction and where less is more is not the mainstream.
Yet there’s a kind of beauty in simple things that more often than not attract me.
And what I share with you today is definitively easy. Yet tasty.
I initially intended to prepare the drained yogurt to eat it in a savoury way. Which I did. Generously spread on sourdough toasts topped with a beetroot salsa and fresh mint.
Lunch, the simplest way.
It was afterward that I thought of having something sweet. And that’s how came the idea of another kind of truffle. Made of plain drained yogurt, nicely coated with pistachio and served with honey.
An effortless dessert made with a twist…
Yogurt and Pistachio Truffle with Honey or Sweet Labneh
250g yogurt drained overnight in a muslin cloth (makes about 105g)
30g pistachio, freshly grind
2 tbsp of honey
With a melon bowler scoop the labneh and roll it gently between your palms to form a little ball. Roll each ball in the ground pistachio and place in a shallow plate. Pour honey on top before serving.
After a very good time in Paris, Paprika and I are back in Magyarország -Hungary- enjoying the ever charming Budapest…
Before I’m able to share more about our trip, here’s a little sweet I’ve made a couple of weeks ago in my kiwi kitchen.
In my little notepad I had scribbled lamington.
The initial idea I had in mind. An excuse to use the light and crisp coconut chips I had in the pantry.
From there the idea evolved into this cake that requires no baking.
A steam cake with a subtle coconut flavour frosted with a generous chocolate crème anglaise and topped with the delicate curls of coconut chips…
Coconut & Chocolate Steam Cakes (makes 6 little cakes)
120g rice flour
50g caster sugar
200ml coconut milk
4 egg whites
In a bowl mix together rice flour and sugar. Pour in coconut milk and and stir. In a separate bowl whip egg whites until firm peak. Fold gently in the flour mixture and combine to have an homogenous batter but still foamy. Grease well moulds with vegetable oil and pour the batter in (3/4 full). Steam for 25-30 minutes.
Chocolate crème (you will have more than needed for the cakes)
100ml coconut milk
50g dark chocolate
2 egg yolks
In a little sauce pan over low fire, warm coconut milk and chocolate. In a bowl, whip egg yolks and sugar until pale. Pour the hot chocolate and coconut milk over the eggs and keep on whipping. Pour the sauce back into the sauce pan and over low fire stir constantly until the sauce starts to thicken – between 5 to 10 minutes. When the desired consistency is obtained. Coat each cake with the crème and sprinkle on top the coconut chips.
La suite en français…