For the crust I used unbleached wheat flour. I simmered the rhubarb in sugar syrup with vanilla until soft, then thickened the syrup with cornstarch and poured that into the base and topped it with pieces of rhubarb.
Monthly Archives: September 2016
This beautiful dessert has a brownie layer topped by cheesecake topped by whipped cream with raspberries. I deviated from the recipe by swirling raspberry jam into the cheesecake layer to increase the raspberry content.
If I were to make this recipe again, I would reduce the butter in the brownie mixture as it oozed out of the sides a little while baking. Of course this is not intended to be a healthy dessert, but if the butter is leaking, there’s more in there than is required.
I decorated with a few edible flours, a raspberry leaf, some chocolate curls and some fresh raspberries. Because I took this to a party I did not get a picture of a single slice until almost too late.
- 2 cloves garlic
- 1 tablespoon cooking oil
- one medium onion
- 1/4 teaspoon turmeric
- 100 grams kale
- 1 handful parsley
- 400 grams (cooked weight) butter beans
- juice from 1/2 lemon
Heat the oil on medium heat in a deep pot. Dice the onion and garlic and add it to the pot. Reduce heat and cook on low until the onion is soft.
While the onion and garlic are cooking, cut the kale into ribbons, removing any thick stalks.
Dice the parsley roughly and set it aside.
Add the turmeric to the onions. Add enough water to cover the onions, then add the kale and beans. Add enough water for the ingredients to move freely. Simmer on medium until the kale is cooked, then season with salt and pepper.
Remove from the heat and mix in the parsley and lemon juice.