Named after russian ballerina Anna Pavlova, this beautiful dessert is a sure crowd stunner. The ideal pavlova meringue has a crispy shell and a fluffy marshmallow-like interior. Don't panic if your meringue cracks - there really is something perfect about such imperfection. Sublimity can be easily achieved with a thick layer of lemon twisted whipped cream and an overload of fresh berries. I finished mine by pouring over a little port wine reduction and, inspired by the happenstance of the first snowfall of the season, I dusted it all with confectioner's sugar.
Miniature sized cupcakes are a whole lot of cute. I called these mini stunners 'autumn aura' because if autumn were a pallet of flavours, that of this cupcakes would be there, side by side with roasted chestnuts and pear compote. Behold the beauty of these tiny things, the dash of coconut on top lending them a snowish appeal. Bite into the delicious balance between a moist peppery pumpkin cake and a thick vanilla cream cheese frosting. And you wanna know what...? They are also gluten-free.
Let's not go in denial here. October is World's Pumpkin Month and that the way it is. After accepting it and finally resigning - with an unexpectedly fierce enthusiasm! - to the ongoing 'pumpkin rush', we may find ourselves
burried in stocked with excessive amounts of pumpkin leftovers. This soup is the perfect excuse for either getting rid of them... or to buy more pumpkin! The addition of potato brings substance to the cream, while zucchini plays along its squash counterpart for freshness. Infused with real saffron and a hint of ginger, this soup hits a sweet spot between the traditional and the exotic, the savoury and the sweet, and is hence sure to please even the pickiest palate. True flavourful comfort food.
Kaiserschmarrn is a staple dessert in Austria and South Germany, where it recalls sweet memories from a day out skiing in the Alps. Basically a fluffy pancake that is shredded, caramelized, dusted with powdered sugar and typically served with plum or apple compote, it got its name from Kaiser Franz Joseph I of Austria, for his love of it. I am not Kaiser Franz Joseph, but I also love it. I had already had the though of making pumpkin pancakes this satuday, but some enlightenment suddenly came to me that this was what I ought to make: pick a famous recipe and turn it around by tossing pumpkin into it. And here it is. Kaiserschmarrn... reinvented!
How could one guess these decadent looking tiny beauties would hide such a secret under their golden shimmer? They are healthy, packed with good stuff, vegan, gluten-free and not any less delicious than their regular counterpart! Wanna bake something you can eat without any bit of guilt yet still looks sexy and sinful as heck? This is it!