Cooking freak and tea-time sweets

May 29th, 2006 § 0 comments

I love throwing parties! My mediterranean side is deeply dominant in that matter. Problem is: I always overdo it and end up spending my time in the kitchen, or serving people. Before I notice the evening is gone and I haven’t taken the time to sip one of my cocktails and chatt with my guests. This year, for my birthday party, I decided it would be different. I would enjoy my party from the beginning until the end… even if that meant serving beer and peanuts! Ha ha… Of course, I didn’t resist. I overdid it again. Less than usual I swear! At least, I had everything ready before hand and I prepared self service bites with among others: marinated gambas, aubergine and herb dips, mini vegetables, merguez, dutch cheese and grape skewers, morrocan lamb skewers, strawberries and cream, and mini sweet bites… and a Punch. Peanuts, I told you!

Unfortunately, I was so busy preparing everything that I completely forgot about my blog and camera! And there were no leftovers the next day… so, no food picture this time!

However, I did save a selection of sweet bites in prevision of this post. This is also the perfect occasion to inaugurate the beautiful Eva Solo teapot I got as a present from two of my girlfriends… I couldn’t resist showing it off a little!

My new Eva Solo teapot, and a selection of sweet bites:
chestnut/chocolate (right), almond/pear(left) and lemon squares (top)

For the sweet bites, I got hold of my brand new silicon mould and inspired myself from two talented french bloggers who always have an amazing selection of sweets on their blog: Le palais des Delices from Celine and La popotte de Manue.  From Celine, I borrowed her recipes of chestnut bites to which I added chocolate bits, and lemon squares. For the pear and almond bites, I used the base of Manue’s heavenly tartlets. They were all delicious, especially the chestnut bites. If you read french I suggest you have a look at theit posts for the recipes. For the others, the translations (with a few personal twists) are at the end of the post.

One more picture for the road:


Chestnut and chocolate bites
(inspired from Celine’s “bouchons aux marrons”)

For approximatly 50 mini bites, prep. 10 min, cooking: 25min

500g chestnut cream (I bought my “creme de marron” in France)
3 eggs
80g butter
small chunks of your favourite chocolate
that’s it!

Preheat your oven at 175 deg. Melt the butter. Pour the chestnut cream, butter in a bowl and mix until smooth. Then add the eggs and  mix again until smooth. Don’t add any sugar, the chestnut cream is more than sweet enough! Pour into mini moulds (I highly recommend good quality silicon moulds as they will make your life so much easier for unmoulding). If like me you are a chocolate addict, add a small chunk of chocolate in each bite and bake for 25 min at 175deg. Leave to cool before unmoulding. Celine suggest serving them cold.


Pear and almond bites
(inspired from Manue’s “divines tartelettes”)

For approximatly 40 mini bites, prep. 10 min, cooking: 20min

100g powdered almonds
50g flour
100g sugar
1/2 a vanilla pod

3 egg whites + 1 whole egg
80g butter
a pinch of salt
2 or 3 pears

Preheat your oven at 180 deg. Melt the butter. Peel and slice the pears into small slices fitting your moulds. Count 2 to 3 slices per bite. Mix the almonds, the flour, the sugar, the seeds from the vanilla pod and the pinch of salt. Then add the eggs and  mix. Finally, add the melted butter and mix until smooth. Pour into mini moulds. Add the pear slices on top of each mini moulds and bake for 20 min. Leave to cool before unmoulding.

Lemon squares
(taken from Celine’s “carres au citron”, no personal twist)

For 36 mini bites, prep. 15 min, cooking: 15 + 20min Ingredients:
125g butter

40g glazing sugar
150g + 35g flour
125ml lemon juice
The zest of a lemon

1. Preheat your oven at 180 deg. Cover a rectangular mould with a shit of baking paper. 2.In your food processor, mix the butter and glazing sugar until you get a smooth cream.Melt the butter. Pour the chestnut cream, butter in a bowl and mix until smooth. Then incorporate the flour. Garnish the mould with the dough. The dough layer should be smooth and regular. Bake for 15min. The cake should be slightly golden. 3. In your food processor, mix the eggs, the sugar, the rest of the flour, the lemon juice and zest. Pour on the rectangular basis, still warm and bake for 20 min. The cake has to be firm. Leave to cool in the mould.4. Cut into squares and sprinkle with glazing sugar.

Bon appétit!

Related Posts Plugin for WordPress, Blogger...

Tagged , , , , , , , , ,

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge

What's this?

You are currently reading Cooking freak and tea-time sweets at My Kitchen Diaries.


  • A taste of Morocco on Zonder Meer Magazine
    The best potato salad
    Beet and carrot soup
    Moroccan meatballs
    Farm chicken with asparagus, chervil and lemon
    Rhubarb and strawberry clafoutis
    Chocolate and almond truffles
    Spring vegetable terrine
    turnip tops & egg sunny side up
    Rhubarb and hazelnut tart
    Droolworthy - Balkan food
    Passion fruit Hearts
    Chicken Teriyaki
    Berbere vegetarian tajine
    Favorite Moroccan food drools and reads
    Crunchy hazelnut cookies
    Guinea fowl 'au pot'
    Christmas log with Lemon beldi and Hazelnut
    Wild mushrooms crostinis
    Apple Pear Crumble [Dairy Free]
    Spring tajine with veal, artichokes and green peas
    Smoked trout, papaya and cucumber salad
    Clementine and vanilla curd
    White Nectarine and Rosemary Clafoutis by MKD for Margriet
    Fresh pasta with fresh fava beans and farm egg
    Messing with Eton
    Sunny afternoon in Maastricht
    Rhubarb and almond Tartlet

    Leeks, butter and lemon
    Sunny side up, parsley pesto and wild mushroom sandwich
    Moroccan almond cookies

    Chocolate and cranberry cake [3]
    Celery and potato gratin
    Harira [1]

    Mango and Lime Clafoutis

    Slow cooked red cabbage and apple stew
    Winter Cake with candied fennel and orange zest
    Ombres et lumiere couleur Majorelle
    Monkfish wrapped in prosciutto on a bed of red wine risotto
    Charlotte aux poires et marrons
    Chocolate addiction
    Osso Bucco
    Pumpkin soup ‘façon Lapsang’
    Poached pear and cocolate fondant
    Slow-cooked lamb, dates and pomegranate
    Blueberry pancakes
    Garden pasta
    Mini raspberry/almond bites
    Vitamine shots
    Caramelised belgian endive and goat cheese tatin
    Ewrtensoep (2)