Astrid, Author at The Sweet Rebellion - Page 11 of 17
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Edible Gifts, Jams and Preserves, Recipes / 16.08.2017

If you love lemon curd, you are in for a treat! This fruity clementine curd has all the sharpness and tang of a lemon curd, but with the extra juicy flavour of a clementine.  (In case you're wondering, a clementine is a cross between a naartjie/tangerine and an orange). Just like lemon curd, clementine curd has a host of delicious uses. Although it seems rather liquid when you fill your jars, it sets into a thick, almost custard-like texture - ideal for spreading onto scones or pancakes. Warm the clemetine curd slightly to use it as a sauce or drizzle in...

Desserts, Recipes, Tarts & Pastries / 10.08.2017

What is a S'more? In short, a S'more is a thing of beauty. These traditional American campfire treats are made up of a fire-roasted marshmallow and melted chocolate sandwiched between two Graham crackers (similar to digestive biscuits). The word S'more comes from "some more". It's not hard to see why - they are incredibly addictive! In honour of National S'mores Day in the US (one need not be American to celebrate such an incredibly important day), I decided to make a slightly more sophisticated version. These gorgeous tartlets have a crunchy biscuit crust, rich chocolate custard filling and gooey marshmallow-meringue topping. A...

Edible Gifts, Jams and Preserves, Recipes / 08.08.2017

Raspberries are one of my favourite fruits. The luminous pink colour and tart flavour work so well in many desserts. Jam is a wonderful way to concentrate that juicy raspberry flavour so you can enjoy it anytime. My ultimate is spreading it onto a warm and crispy buttered croissant. Compared to a jelly, which is a transparent gel made of fruit juice and sugar, jam generally has chunks of fruit and is more spreadable. To classify as a jam, the finished product must contain 60% sugar. Yes, it's a lot! The sugar doesn't only sweeten the jam though, it also assists...

Cakes & Cupcakes, Recipes / 01.08.2017

The arrival of naartjies in the supermarket signals that winter has arrived.  A firm favourite among South Africans, naartjies are known as mandarins or tangerines in other parts of the world.  Considering their abundance at this time of year, I felt it would be unthinkable not to create a delicious recipe using them. It was not hard to do so. I mean, what's not to love about their bright, glossy peel and juicy, sweet flesh? Keeping with a South African theme, I incorporated the fruity notes of Rooibos tea. The resulting cake is dense, citrusy and utterly "lekker". Baking it in a...

Recipes, Sweets & Treats / 27.07.2017

Sweet, juicy pears are in season and are so versatile to bake with. I especially love the combination of pears with vanilla. This week I felt like trying my hand at a bit of confectionery. The French term for these deliciously soft sweets is "pâté de fruit", which means "fruit paste".  Unlike jelly sweets set with gelatine, these are softer in texture and not quite as chewy or jelly-like. The secret to achieving this texture is using pectin. Pectin is a soluble fibre naturally found in the cell walls of plants. Citrus fruits and apples contain high amounts and are used to produce...

Brownies & Bars, Recipes / 04.07.2017

Raw Vegan Brownies. Not what you were expecting from me, was it?  It's true, I usually aim for decadence at all costs without much consideration for health or dietary requirements. But isn't it time our vegan friends got to enjoy some decadent treats too? These "brownies" have a dense and fudgy texture, with a lovely bit of crunch from the nuts. Fresh Medjool dates (currently in season) provide just enough sticky sweetness, and the cacao nibs impart the rich chocolate flavour. Cacao nibs are a very pure, unsweetened form of chocolate made by crushing cacao beans. If you are sceptical about trying these, rest assured that I would not put my...

Cakes & Cupcakes, Recipes / 23.06.2017

I used to love ginger loaf as a child, and discovered that my husband did too. I think the last time I baked one was a good 15 years ago! So it was high time I baked it again. Making it was thoroughly enjoyable - there is something very satisfying about mixing up the dark and spicy molasses-rich batter. Being quite a dense texture, I used to spread a generous amount of butter on my slice of ginger loaf. Not this one though - it comes with its own creamy icing that negates the need for any buttering! The rich, citrusy cream cheese icing really breathes...

Brownies & Bars, Desserts, Recipes / 16.06.2017

I discovered a wonderful product called Blueberry Powder. It is made by simply freeze-drying blueberries! The resulting product is a sticky concentrated powder which adds a powerful flavour and colour boost to foods. A great way to up the nutrient content of your smoothie bowl breakfast. Or in this case, your triple layered dessert. These striking Blueberry and Lime bars are made up of a crisp lime shortbread, topped with blueberries in a creamy lime cheesecake layer, and finished with a layer of bright blueberry mousse. A real show-stopper to wow your guests! Ingredients: Lime Shortbread Base: 150g butter, softened 100g castor sugar finely grated lime zest of...

Biscuits & Cookies, Recipes / 08.06.2017

It's great to have a few "free-from" recipes up your sleeve. Gluten and dairy intolerances seem more common than ever. So if you're having a bunch of friends around, chances are one of them will have an intolerance. No need for your other guests to suffer though. My initial view has been that "free-from" recipes are tasteless and a poor substitute for the real thing. But once I took bite of these Gluten & Dairy Free Chai Cookies, I changed my mind. Sink your teeth into one and you'll see what I mean. The crisp, toasted meringue topping gives way to a...

Breakfast & Brunch, Edible Gifts, Recipes / 02.06.2017

After developing my Apple Crumble Granola and Chocolate Granola, I realised my granola's were heading in a very dessert-like direction. Stopping at two flavours just didn't seem right, so I finished off the trio with this delicious Pecan Pie Granola. Using real maple syrup is the key to getting a pecan pie flavour - caramelised and syrupy. It costs a fair amount but trust me, you wont regret it. And you'll have plenty left over to pour over your blueberry pancakes.  The seeds and coconut flakes are optional, but make it that little bit healthier. PS. If you love Pecan Nut Pie, you'll love these...