This week’s Tuesdays with Dorie recipe is Blueberry Biscuits. These delicious scones contain yoghurt and juicy blueberries.
I brushed the tops of my scones with milk as well as sprinkling them with sugar to make the tops golden brown.
Recently, I had some ricotta and frozen berries to use up, so what better way to do so than in a cake!
I topped my slice of cake with some Greek yoghurt - delicious, especially when the cake is still just warm.
The recipe for this Berry Ricotta Cake comes from Woolworths Fresh Ideas magazine. If you are interested in making it, here is the recipe:
First up, you make the cake. It is a lemon cake, not too dense, but not too light. I reduced the recipe by half and made a single 6” cake which I sliced in half (or maybe 2/3 and 1/3 😆) for the layers.
While the cake is baking, you make a simple syrup from lemon juice and sugar, which is brushed liberally over the cake while it us still hot.Next, you make a lemon cream, which is chilled in the fridge while the cake cools.
Finally, you make a lemon buttercream. Assembly of the cake involves sandwiching the lemon cream between the two cake laters, then freezing the cake for 15 minutes to set the lemon cream.
Finally, the whole thing is smothered in buttercream and topped with a thin layer of lemon cream.
To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.
I didn’t have an immediate use for a big banana cake, so I made a half recipe and turned it into 12 cupcakes instead.
I made a third of the frosting recipe which was more than enough to frost the 12 cupcakes.
The highlight for me was the biscoff cream cheese frosting - it’s so good.
To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.
This dessert was tasty, but I found that the caramel made the pastry a bit soggy by the time I came to eat it. I think that puff pastry holds up better.
It is very hot weather here, so working with pastry is challenging.
To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.
This week’s Tuesdays with Dorie recipe is Apple Galette. This simple free form fruit tart is the epitome of delicious.
This week’s Tuesday with Dorie recipe is Fig and Goat’s Cheese Tart.
You can see there are no figs here - I used one of the alternative fruits suggested by Dorie, pears, as figs are not in season here. I did find imported figs - but 6 figs were going to cost $31!!
The filling is delicious and quite versatile - sans the salt and pepper, it would go well with sweet fillings too.
To see what everyone else made this week, visit the LYL section of the TWD website.
This week’s Tuesday with Dorie recipe is Alsation-Style Blueberry Tart. A shortcrust pastry shell houses blueberries and a creamy custard.
It’s as delicious as it sounds. To see what everyone else made this week and their thoughts on it, visit the LYL section of the TWD website.
This week’s Tuesday with Dorie recipe is Strawberry-Rhubarb Squares. It’s summer in the US, so this recipe is a great way to showcase summer fruit. It’s winter here, so I am enjoying summer vicariously through baking.
I found the batter challenging to spread over the recommended 9” pan - it is only a thin layer and it takes quite a bit of work to make it cover the pan.
This cake was delicious served with a dollop of Greek yoghurt.
To see what everyone else made this week and their thoughts about it, visit the LYL section of the TWD website.
Dorie suggests that this cake be served with just a dusting of icing sugar. However, as it is nearly Easter, I adorned my cake with a lemon glaze and mini Easter eggs.
To see what everyone else made this month and what they thought of it, visit the LYL section of the TWD website.
I would happily make this delicious fruity pie again (though to be honest I didn’t really taste the spices).
To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.
This week’s Tuesday with Dorie recipe is Pecan-Cranberry Loaf. This lovely, easy to make cake is full of pecans and cranberries. As it us an olive oil based cake, it is also quite moist.
It is absolutely delicious on its own, but would also be good spread with butter, or topped with a citrus glaze.
To see what everyone else made this week and their thoughts on it, visit the LYL section of the TWD website.
I chose to add frozen blueberries and blackberries to my cake, as well as rubbing some lime zest into the sugar. I am not sure if it was due to the berries, but my cake took nearly an hour to bake, double the time quoted in the recipe.
This cake is super easy to make, but super delicious. I think the addition of juicy berries was a great option, as it added colour and texture to the cake.
I ate a generous slice paired with Greek yoghurt and a cuppa. Yum!
To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.
Like it says on the tin, these squares contain bananas. They also contain coffee, pecans, dates and flax seeds.
I only made a half recipe and still ended up with a lot of squares. They taste good, and freeze well - win, win.
To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.
I made the ganache using chocolate and Greek yoghurt instead of cream. I still had to buy cream to whip for the filling (darn it!), but replaced the sour cream with more Greek yoghurt . It worked a treat.
I had to buy cream, cream cheese and white chocolate to make this pie, which made it an expensive recipe despite my use of yoghurt that I already had and making the pie crust instead of using crushed biscuits. For this reason, although the end product is tasty, it will not be returning in my house.
To see what everyone else made this week and their views on it, visit the LYL section of the TWD website.
I minified the recipe to make two individual serves of cobbler.
Served warm with Greek yoghurt, this cobbler was a treat on a cold night.
To see what everyone else thought of this recipe, visit the LYL section of the TWD website.
I preserved these plums during a COVID lockdown, figuring I’d use them one grey day to give me a lift. Well, that day arrived.
Instead of poaching rhubarb, I poached frozen cherries, and instead of using strawberries yo flavour the pastry cream filling and on top of the tart, I used my preserved plums.
