As you all probably know, we keep a kosher home. That means that if we have a meat meal, the dessert needs to be dairy free.
This Rosh Hashanah, my brother hosted the meal, which was a feast of amazing chicken, deli roll, veggies and more, and I was making the desserts.
I really really wanted to make a Peppermint Crisp Tart (click on the link for the original recipe) but it needed to be parve/dairy free.
My one issue was finding a solid slab of dairy free peppermint chocolate. Not so easy apparently. You can get After Eights but the peppermint part is soft and I didnt think that would work. I found an artisan, bean to bar, locally made chocolate but I could not get the peppermint one for love nor money. Eventually I gave in and bought plain dairy free chocolate and then found a peppermint extract to add to the cream.
Another concern was what to swap the dulche de leche for. It had to be sweet but diary free and I came up with using Biscoff Lotus spread. I’m not sure this is available in SA but Im sure you can find some type of dairy free alternative.
All in all the dessert was a hit, everyone loved it and it was as close to a regular peppermint crisp tart as one could hope for.
Here is the recipe.
Dairy Free Peppermint Tart
A dairy free take on my traditional Peppermint Crisp Tart
1 jar Biscoff Lotus spread (or any dairy free sweet spread)
1 packet of plain biscuits
1 large slab of dairy free chocolate, broken or crumbled into small pieces
A few drops of peppermint extract
Place the cream and a few drops of peppermint extract in a bowl.
Whip the cream until it forms stiff peaks.
Place a single layer of biscuits on the bottom of a large square/rectangular dish.
Microwave the Lotus spread for a few seconds for easy pouring.
Cover the biscuits with a layer of Lotus spread.
Sprinkle half the crumbled chocolate over the Lotus layer.
Add a thin layer of whipped cream.
Add another layer of biscuits.
Add another layer of Lotus spread.
Cover with a thick layer of whipped cream.
Sprinkle the remaining chocolate over the top of the cream.
Cover and refrigerate until you are ready to serve.
I used a dairy free bitter chocolate, if you really want it to taste like Peppermint Crisp then look for a dairy free 'milk' chocolate or non bitter chocolate. Personally I liked the bitter contrast to the sweet Lotus spread and the minty cream.
As you know, Paul is diabetic, and I am always trying to find yummy sugar free food to bake or cook for him.
Paul tends to eat a bowl of oats with fresh fruit in the mornings but its getting boring. I work with a lot of UK products and last week, Scottish oatcakes kept popping up. So I googled and found a variety of recipes and yesterday I tried out a simple Scottish oatcake recipe.
These biscuits can be used in place of bread. Spread some butter, honey, jam or cheese on top or just have them plain right out the oven!
A quick to make, yummy biscuit. Can be served with butter, cheese, jam or as is.
Shavuot, a celebration of the day the Jewish people received the Torah. As with all Jewish celebrations, we have special food related to the holiday. For Shavuot that means dairy.
Cheese, cheesecakes, pasta with lots of cheese and cream, ice cream, and most importantly (to me anyway), cheese blintzes. Yummy crepes filled with a sweet cream cheese mix and fried. They can also be made as savoury blintzes.
I found a recipe on Tori Avey’s site and modified it slightly. They were delicious!! Recipe below. All the lovely pictures taken by Paul.
Cream Cheese Blintzes
A yummy sweet cream cheese filling wrapped up in a delicious crepe.
I found what I thought was a tin of diabetic apple slices in the store and bought it only to discover it was a tin of diabetic friendly apple puree. Oh well, we made a plan and modified Laura-Kim’s recipe.
Diabetic Friendly Apple Crumble
We adapted this recipe from Harassed Mom to be diabetic friendly. For the original recipe click through to Laura-Kim's site above.
Now, I have to admit, I have never made regular* ‘from scratch’ brownies. I’ve always used a box mix. Never again! I am never ever buying box mix brownies again. These were so easy and so amazingly yummy! Will definitely be making them again and again. And again!
Seriously decadent chocolate brownies
I used slightly different quantities, mainly because they are the amounts I had available. And it turned out ok, so I am giving you what I used. If you prefer, click on the link above for the original recipe.
250g softened margerine (I used marge since I wanted my dessert to be dairy free)
300g dark, milk free chocolate
6 large eggs
splash of vanilla extract
500g caster sugar (I used brown sugar that I whizzed in the blender to make it fine like caster sugar)
pinch of salt
300g chopped walnuts
In a large pan, over a low heat or in a double boiler, melt the margarine and chocolate (break the chocolate into squares so it melts evenly).
While that is melting mix your eggs, sugar and vanilla in a separate bowl.
Check on your butter and chocolate and give it a stir to make sure that it is melting properly.
Measure out your flour and add the pinch of salt.
Once your marge and chocolate are melted remove from the heat and let cool for a few minutes.
While it is cooling, throw the walnuts into the blender and whiz until they are mostly chopped finely, leaving a few larger chunks if you like.
Now, add the egg mixture to the chocolate mixture while beating with a hand held beater or in your mixer, the reason you are beating while pouring is so that the eggs don’t scramble in the hot chocolate.
Once that is mixed together well, add the flour a bit at a time until it is completely mixed in.
Lastly mix or fold in the walnuts.
In a deep pan lined with baking paper, pour in your mixture.
There will be mixture that doesn’t fit in the pan (regardless of how big the pan is, there WILL be left over mixture), make sure your kids are not around and using a spoon or spatula, scoop all that left over mixture into your mouth, thank me later!
Bake the brownies at 180°C for about 25 minutes. The top of the brownies will look pale and slightly bubbly.
Remove from the oven and allow to cool for an hour or so.
Slice the brownies straight in the pan, you should get about 32 pieces.
Serve with whipped dairy free cream and enjoy.
Oh! These are even better the next day, if any of them survive that long!
If you follow me on Facebook you would have seen that for Shavuot I was going to make a melktert (this one from FB). Well I did, except it did not set. The custard part is supposed to set enough that you can cut the tart into slices. Mine was still liquid enough that you had to eat it with a spoon in a bowl.
So I was chatting to some friends about it and they suggested that I freeze it and make ice cream, so I popped it into the churner and a yummy melktert ice cream was born.
Below is the recipe I used, I’m not sure if it was the recipe itself, the fact that I did it on the stove top and not the microwave or if it was the ingredients (Israeli not South African) I used that caused it not to set, so if you want to try it out as a traditional melktert give it a go, if it does not set then carry on with the freezing/churning part and make it into an ice cream like I did.
Crush the biscuits either by placing in a zip lock bag and smashing with a rolling pin or by pulsing in a blender until the biscuits are crumbs.
Mix the melted butter into the biscuits.
Press the mixture into a greased dish and either bake for 8 min on 180°C or chill in the fridge for an hour.
Combine all the ingredients in a microwave proof bowl.
Place in microwave on high for 7 minutes, remove and beat.
Microwave for 5 minutes, remove and beat.
Microwave for 3 minutes, remove and beat.
This could be where I went wrong, I didn’t have a microwaveable bowl so I heated the custard on the stove, stirring continuously for about 25 minutes. It did thicken quite a bit.
Let the custard cool down, stirring occasionally so it doesn’t form a skin, alternatively cover the custard with cling wrap on the surface so the skin cant form.
Once cool, pour into the dish over the back of a spoon so you don’t break the biscuit base.
Sprinkle cinnamon over the top.
Refrigerate for at least 3 hours so the custard sets.
Ice Cream (If your custard didn’t set this is the point where you turn it into ice cream)
Pour the unset custard into your churner and churn as per instructions.
Transfer the ice cream to a freezer proof bowl,cover and freeze until hard.
If you don’t have a churner you can place the custard into a freezer proof bowl, cover and freeze for at least three hours, remove every hour or so and mix well so ice crystals don’t form.
I scraped the biscuit base into the churner at the very beginning, you can leave out the base and crumble it on top after the ice cream is made or you can add half to the churner and half over the top later, totally up to you.
I am going to attempt a new recipe for the melktert so watch this space!