Pumpkin Risotto

Cheesy, creamy, yummy, perfect pumpkin risotto! Probably the best I have ever made. I was really surprised that pumpkin works so well in this dish. It adds extra creaminess and the final result is just fantastic. I didn't use white wine though, it is not an authentic risotto. But it's still very, very good and quite easy! You will only have to be a little bit patient while mixing the rice constantly. But this is so worth it!

Pumpkin Risotto

2 tbsp olive oil
4 cloves garlic, minced
200g rice for risotto
300g pumpkin puree
40g parmesan, shredded
1l (about 4 cups) vegetable stock
salt and pepper, to taste

1) In a heavy bottom pot, heat olive oil. Add garlic and fry a few minutes. Add rice, stir to coat with oil. Add 1/2 cup of vegetable stock, lower the heat to medium-low and cook, stirring constantly, until all the liquid is absorbed. Add another 1/2 cup of stock and repeat the process until you use all the stock and the rice is almost done. You may not use up all the stock, I always have about 1/4 cup remaining. By the end of cooking, add stock in smaller quantities so you can see how much you will need. One important thing - do not stop stirring! Be ready to spend 20-25 minutes next to the stove.

2) When rice is almost done, add pumpkin puree. Cook for another 3 minutes. Turn off the heat and add parmesan (you may leave some for the top).

Recipe by collecting memories

Chocolate Layer Cake with White Chocolate Cream Cheese Frosting and Strawberry Jam

This cake is one of the best I have EVER made. The layers were very, very, very rich and fudgy and moist, the white chocolate cream cheese frosting was amazing, and finally, the layer of homemade strawberry jam made it divine. It was a little bit sour which matched perfectly with the sweetness of the cake and the frosting. The next day, after setting in the fridge, it was even better. To be honest, the longer it stayed in the fridge, the better it was.


Chocolate Cake

250g/2 cups all-purpose flour
400g/2 cups sugar 
85g/¾ cups unsweetened cocoa powder 
2 tsp baking soda
1 tsp baking powder
1 tsp salt
240ml/1 cup milk (or buttermilk)
120ml/½ cup oil
2 large eggs, lightly beaten
1 tsp pure vanilla extract
240ml/1 cup freshly brewed hot coffee

1) Preheat the oven to 180C/350F. Butter two 23cm/8inch round cake pans. Line with parchment paper or butter and flour the pans.

2) Sift the flour, sugar, cocoa, baking soda, baking powder and salt together and mix until combined. 

3) In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. Add coffee and stir just to combine. 

4) Pour the batter into the prepared pans and bake for 35 to 40 minutes. Cool for 30 minutes, turn them out onto a wire rack and cool completely. Slice each cake in half. 

Cream Cheese Frosting

300g cream cheese
100g  powdered sugar 
200ml heavy cream, divided 
200g white chocolate, broken into small pieces

1) In a bowl, beat cream cheese until softened. 

2) In a heavy bottom saucepan, heat 100ml of heavy cream until very hot and pour onto white chocolate. Leave for 2 minutes and then stir to combine. When slightly cooled, fold into the cream cheese and mix until smooth.

3) In a medium bowl with a mixer on medium speed, beat remaining 100ml of heavy cream with powdered sugar until stiff. Gradually fold the whipped cream into the cream cheese mixture. Chill in refrigerator for at least 2 hours. (I was very impatient and chilled it just for a half an hour. Don't repeat my mistake!)

Strawberry Jam

230g/2 cups frozen strawberries
50g sugar 
8g/1 tbsp cornstarch dissolved in 30g of cold water

In a small saucepan over low heat, place strawberries and sugar. Cover and simmer until strawberries start releasing liquid. Mash them with a fork and keep simmering until the sugar has melted, about 5 minutes. Stir in the cornstarch and simmer for another 2 minutes. Remove from heat, cool and refrigerate for an hour. 

Assembly

Place one cake layer on a large plate. Spread 1/3 of cream cheese mixture, cover with another cake layer. Spread the strawberry jam and cover with another cake layer. Spread 1/2 of remaining cream cheese mixture and place the last cake layer on top. Cover with remaining cream cheese mixture. Refrigerate for at least 3 hours or preferably overnight.

Recipe by collecting memories

My Favourite Recipes of 2013

As 2013 is coming to an end I selected 20 recipes which were my favourite this year. These are not the most popular - they're already on the left sidebar. Therefore, I decided to show you my favourites. It was really hard to choose from 73 recipes! And still there are many recipes which I wish were included in the list. At first I wanted to pick top 10 but that seemed to be too difficult so I ended up with top 20. Hope you will find something for yourself in this list too! Happy 2014!!!

Spinach, Ricotta and Pesto stuffed Jumbo Shells

 New York Style Cheesecake

Crustless Pumpkin Pie 

Cinnamon Coffee Cake Muffins

Mozzarella Sticks with French Onion Dip

Brie Quesadillas

Dulce de Leche Roll

Crispy Vegetable Fritters with Spicy Balsamic Sauce

Grilled Cheese Pesto Sandwich

Mushroom Patties in Pita 

Apple Pie (Low-Fat)

Chocolate Granola Bars (no-bake) 

Bread Pizza 

Cinnamon Rolls

Chocolate Currant Oatmeal Bake 

Lemon Cupcakes

Spinach & Ricotta Lasagna

Vegetarian Empanadas

Baked Cabbage

Strawberry Banana Sponge Cake

Dulce de Leche Roll

Dulce de Leche Roll

50g milk
50g oil
4 eggs, separated
70g sugar, 20g and 50g separated
80g all purpose flour
pinch salt
1 can dulce de leche
coconut flakes and icing sugar, to decorate

1) Preheat oven to 160C (325F). Cover the baking tray with parchment paper.

2) In a medium bowl, mix egg yolks, 20g of sugar, milk, oil and flour. Whisk until combined.

3) In another bowl, beat egg whites with a pinch of salt until soft peaks form. Add the remaining sugar and beat until well incorporated and stiff.

4) With a metal spoon, gently fold the egg whites into the yolk mixture. Pour the batter into the prepared baking tray. Spread in an even layer.

5) Bake for 15-18 minutes.

6) Remove from the oven and turn onto another sheet of parchment paper. Peel off the hot paper and roll using the new paper. Allow to cool.

7) When cool, unroll and spread the dulce de leche covering the entire cake. 

8) Roll back and sprinkle with powdered sugar and coconut. Slice and serve.

Recipe adapted from here.

Chickpea Stew

Chickpea Stew

2 tbsp olive oil
1 large onion
5 cloves garlic
1 medium carrot
1 small potato (80g), cut into small cubes
1 can chickpeas (240g drained)
5 tbsp tomato sauce
1/8 tsp curcuma
1 tsp smoked paprika
generous pinch of salt
1 tsp curry powder
water, as needed

1) In a saucepan, heat the oil and add onions. Cook 5-10 minutes, stirring occasionally, until browned and fragrant. Add garlic and cook for another 2 minutes.

2) Add carrot, potatoes and 1/2 cup water. Cook 5 minutes. Add chickpeas, tomato sauce and spices. Cook, covered over medium heat, until the liquid is absorbed. Then add additional water and cook until it is absorbed again. Repeat the process as needed. Add water in small quantities - you don't want to have too much liquid in your stew. Cook until the potatoes and carrots are soft and all the liquid has been absorbed.

Serve over rice or eat plain. I prefer this without anything else, it's just too good!

Serves 2 (I ate it all by myself)

Recipe by collecting memories