Not too little, not too much

Watermelon – Tomato Soup 06/16/2010

Filed under: Appetizers,Fruits,Soups,Vegetarian — Roxana GreenGirl {A little bit of everything} @ 20:47
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A delicious chilled soup, perfect for hot summer days.

Ingredients – up to taste

watermelon ( mine had almost 3.5 kilos / ~8 pounds)


fresh mint


olive oil


Peel and cut the watermelon and place it in a food processor with chopped tomatoes and mint leaves. Puree

Pour the soup through a sieve and discard any seeds, leaves and tomato peel.

Season with salt and keep it in the fridge for 30 minutes. Serve sprinkled with olive oil.


Lemon – White Chocolate Cake 06/14/2010

Filed under: Cakes,Chocolate,Desserts — Roxana GreenGirl {A little bit of everything} @ 21:32
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The contrast of the subtle white chocolate cake and frosting with a tart-sweet lemon curd filling is superb.
Ingredients and Directions
Lemon Curd

3/4 cup fresh lemon juice

2 tablespoons cornstarch

1 cup plus 2 tablespoons sugar

3 large eggs

6 large egg yolks

1/2 cup plus 1 tablespoon unsalted butter

2 tablespoons grated lemon peel

Combine lemon juice and cornstarch in heavy medium saucepan, stirring until cornstarch dissolves.
Add remaining ingredients. Cook over medium heat until mixture is thick and smooth and just begins to boil, stirring constantly.
Transfer to medium bowl. Place plastic wrap directly on surface of curd to prevent skin from forming. Refrigerate until chilled, about 6 hours. (Can be prepared days ahead.)

1 cup whipping cream

65 gr imported white chocolate (such as Lindt)

1/2 teaspoon lemon extract

Combine half of the  cream and chocolate in heavy small saucepan. Stir over low heat until chocolate melts and mixture is smooth.

Transfer to large bowl. Whisk in remaining cream and lemon. Refrigerate until well chilled, about 6 hours. (Can be prepared up to 1 day ahead.)


330 gr all-purpose flour (sifted twice)

1 teaspoon baking powder

1/2 teaspoon salt

113 gr imported white chocolate (such as Lindt)

1 cup whipping cream

1/2 cup plus 2 tablespoons milk

1 teaspoon lemon extract

1/2 cup (113 gr) unsalted butter, room temperature

2 cups sugar

4 large eggs

Stir chocolate and 1/2 cup cream in heavy medium saucepan over low heat until chocolate melts and mixture is smooth. Mix in remaining 1/2 cup cream, milk and lemon.

Mix in remaining 1/2 cup cream, milk and vanilla

Using electric mixer, beat butter and 1 cup sugar in large bowl until fluffy.

Beat in yolks.

Stir dry ingredients into butter mixture alternately with white chocolate mixture, beginning and ending with dry ingredients.

Using electric mix fitted with clean dry beaters, beat egg whites in medium bowl to soft peaks. Gradually beat in remaining 1 cup sugar. Continue beating until stiff but not dry.

Fold whites into cake batter in 2 additions.

Bake in preheated oven at 350F until tester inserted in center comes out clean and cake is beginning to pull away from sides of pan, about 1 hour and 15 minutes.

Cool cake in pan 10 minutes. Turn cake out onto rack, peel off waxed paper and cool completely. (Can be prepared 4 hours ahead. Cover and let stand at room temperature).

When is completely cooled sliced it and leave it about 30 minute at room temperature.

Lemon Cream Cheese Icing

330 gr powdered sugar

340 gr cream cheese

1/4 cup fresh lemon juice

2  tbsp finely grated lemon peel

1 tbsp vanilla extract

1 cup whipping cream

Blend sugar, cream cheese, lemon juice, lemon peel and extract in processor

Blend in the cream.

Assembling the cake

Lay one slice of cake, cover with lemon curd and lemon cream cheese icing.

Continue with the second slice of cake, lemon curd, lemon cream cheese icing and third layer of cake.

Using electric mixer, beat frosting in another bowl until stiff peaks form.

Cover the top of the cake with the frosting.

Put the cake in the fridge while beat a little over 2 cup whipping cream with sugar for the edges of the cake.


Chocolate – Peanut Butter Cake 06/09/2010

Few days ago was my princess anniversary and again i spoiled my family with a cake
Ingredients and directions
2 1/4 cups heavy whipping cream

1/2 cup (packed) golden brown sugar

340 gr  bittersweet or semi-sweet chocolate, finely chopped

1/2 cup  chunky peanut butter

Bring cream and sugar to simmer in saucepan, whisking to dissolve sugar.

Remove from heat. Add to chocolate; let stand 1 minute.

Whisk until smooth.

Whisk in peanut butter. Chill uncovered overnight.


2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

10 tablespoons unsalted butter, room temperature

1/2 cup chunky peanut butter

450 gr golden brown sugar

4 large eggs

1 sachet vanilla sugar

1 cup buttermilk

Preheat oven to 350°F. Butter three 9-inch-diameter cake pans

Sift first 4 ingredients into medium bowl.

Using electric mixer, beat butter and peanut butter in large bowl until blended.

Beat in sugars.

Beat in eggs, 1 at a time.

At low-speed, beat in flour mixture alternately with buttermilk.  Start and finish with dry ingredients. Add 1-2 tablespoon buttermilk if needed.

Divide batter among pans and spread evenly.

Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes 5 minutes. Turn out onto racks. Cool cakes completely.


340 gr cream cheese, room temperature

1 cup powdered sugar

3/4 cup powdered sugar

6 tablespoons unsalted butter, room temperature

1 sachet vanilla sugar

3/4 cup chilled heavy whipping cream

Using electric mixer, beat cream cheese, 1 cup powdered sugar, butter, and vanilla in large bowl to blend.

Whisk whipping cream and 3/4 cup powdered sugar in bowl until mixture holds medium-firm peaks.

Fold into cream cheese mixture in 3 additions; chill until firm but spreadable, about 1 hour.

Assembling the cake

Place 1 cake layer. Spread with half of filling. Place another layer. Spread with remaining filling. Top with remaining cake layer. Spread frosting over top and sides of cake.


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