EVERY PROMISE IS A PROMISE
Finaaaaaaaaaaaaaaally I find some time to celebrate our
GREEEEEEEEEEEEEEEEEN CONTEST AMAZIIIIIIIIIIING WINNER!
Please clap your hands for
I had promised that I would offer a super culinary experience at the BE Cafe’ Jourdan in Brussels to him and I did it:
I had promised to publish the recipe he baked in order to WIN the contest, oh my dear readers, every promise is a promise:
For the pastry
100 gr Flour
50 gr Butter (room temperature)
40 gr Sugar
6 ml Water
1 Pinch salt
For the cream
400 gr Limes (juice and zest)
200 gr Sugar
40 gr Maizena
35 cl Water
1 cl Limoncello
50 gr Butter
For the pastry mix the flour with all the other ingredients until it comes together, then roll the dough into a ball and chill for at least 30 minutes.
For the cream beat all the ingredients, except for the butter, together. Put the cream in a pan on the stove, mix well and bring to boil. Then remove the pan from the stove and add the butter, stir well. Keep it on the side.
Now roll out the pastry on a lightly floured surface then cut it and lift the circles into a tarts tin. Press down gently on the bottom and sides, then trim off any excess pastry. Stab a few holes in the bottom with a fork and bake for about 10 minutes (180 degrees). Then fill the tarts with the cream and bake again for about 5 minutes. Remove the tin from the oven, let the tarts cool down then decorate them with a meringue.
Thanks to Laura for the nomination of HOMME SWEEET HOMME to the LIEBSTER AWARD!
Now it is my turn to nominate the blogs I follow and I love:
Would you like to NOMINATE your favorite bloggers too?? Then follow these easy INSTRUCTIONS:
– Thank the blogger who nominated you and link back to him/her
– Answer 11 questions provided by the blog that nominated you (or describe yourself with 11 adjectives)
– Nominate 11 blogs for the award that have fewer that 200 followers
– Come up with 101 new questions for the bloggers you nominate (or ask him/her to describe him/herself with 11 adjectives)
– Let the nominees know about the award
– Insert the Liebster Award picture in your post
Would you like to know how I would describe myself? Here you go, check the June Special Guest post.
GREEEN CONTEST WINNER
THANK YOU THANK YOU THANK YOU for participating in great number to my first GREEEN CONTEST !
It has been a very exciting adventure, I tested and tasted all the recipes you sent me. Sometimes it was difficult to find in Brussels your green ingredients such as kiwis and pistachios’ paste ( – ; but it was very fuuuuun to – virtually – cook with YOU!
I would like to announce now the winner, let me find the right words… The WINNER isssssssssssssssssssssssssssssssssss
his famous Green Lemon/Lime Pies Topped with Meringues
The recipe and the pictures of our dinner at the BE Cafe’ Jourdan will follow shortly. Now please let’s clap our hands for FREEEEEEEEEEEED!
HEAR YE -HEAR YE
Would you like to participate? Easy, just join my GREEEN CONTEST:
– Send a dessert recipe containing at least a GREEEN ingredient to firstname.lastname@example.org by Sunday 10th November 2013
– Agree on baking the recipe with me
– Agree to appear on the Homme Sweeet Homme blog
The winner will be chosen by a jury and will receive…
Prize: A dinner with his/her favourite blogger (me of course!) at the BE Cafe’ Jourdan Restaurant in Brussels
Are you ready?? GOOOOOOOOOOOOOOOOOOOOO
THE Birthday Cake Contest
Gooooooooood morning dear Friends!
As you might know if you follow me on Twitter (@HSweeetH) or on Facebook, last Friday I was invited to the BIRTHDAY CAKE CONTEST organised by our friend Maxine to raise funds for BUTTLES UK – whose grants provide essential items to children and young people living in poverty.
It was a big challenge for me and for the other 4 amazing bakers who were invited to showcase their baking skills. All of them presented beautiful and delicious birthday cakes inspired mainly by their childhood memories. I have to say the truth, until the day prior to the contest I had NO clue about what I wanted to bake. So I checked online for the main anniversaries/birthdays on 4th October (date of the contest) and I found out that on 04/10/1830 Belgium signed its independence chart. THEN I WAS INSPIRED!
On Friday morning I started to bake muffins, plumcakes, and lemon cakes to get exactly where I wanted to get. Check this out:
The evening at Maxine’s was a great success: very friendly environment, very nice and numerous judges invited to taste our creations, very funny and organised host. What else do you need for a booming contest? ( – ;
Oh yes, a winner. That’s what you need in a contest. Actually we ALL won, I personally came second for the best looking cake ((( – ;
Thanks Maxine, Thanks Ladies, I looooooooved this contest ( – ;
MANGO SAGO POMELO DESSERT
Story: The mango sago pomelo dessert is a mango-based Chinese dessert very popular in Hong Kong particularly.
2 Mangos, cubed
4 Cups Mango juice
1 Cup Evaporated milk
1 Cup Sago, boiled
2 Cups Pomelo, peeled
2 Tbs Brown sugar
Recipe: Cube the mangos and reserve 2 cups of mango cubes. Then blitz the cubed fresh mango with mango juice to make a puree. Don’t use the 2 cups which you have set aside as reserve. In a pot set on stove with low heat add the mango puree and brown sugar. Let simmer for about half hour. Remove from heat and add cooked sago (easy to cook, you just add it to rolling boiling water, you let it simmer for about 10-15 min, then you rinse it with cold water to avoid the pearls to stick). Now stir in evaporated milk and, when the mixture has completely cooled, add pomelo and the remaining 2 cups of cubed mangos. Chill before serving.
Trick or Threat: I haven’t tried, but I guess that you can replace sago with tapioca if you really cannot find it…
Dedicated to: My childhood friend, Bibi, who got married last week-end with a lovely lady from Hong Kong, Elena. They are the proof that love exists ( -; I wish them a life together full of joy and happiness. W GLI SPOSIIIIIIIIIII
With this recipe I enter the contest of UNA FETTA DI PARADISO – Soft Desserts
2 Slices sandwich bread
Peanut butter (crunchy or smooth)
Recipe: Spread the Fluff and the peanut butter on a slice of bread, then cover with the other slice an ENJOY!!!
Thanks to La cuisine américaine for reminding me this recipe ( – ;
Dedicated to Nate, cute American guy who unfortunately couldn’t cook at all at the time when I was really useless in front of a stove too ) – ; We spent a looooooot of nights in front of the television eating chips and nachos dipped in cheddar sauces, eating donuts and various sweets heated up in the microwave, eating tacos and hamburgers from the take-away around the corner, and eating artificially coloured and candied bars. Imagine the agility we had afterward to go to bed… Actually, maybe this is the reason why there is not much to say about Nate, just that the only thing he could make (our today’s recipe) was really tasty ( – :
With this recipe I join the Le padelle fan fracasso summer contest (( – ;
190 gr Flour
200 gr Sugar
1.5 Teaspoons baking powder
A pinch of salt
115 gr Butter (room temperature)
115 gr Sour cream
2 Egg yolks
1.5 Teaspoons vanilla extract
Buttercream icing: 220 gr Butter at room temperature + 1 Teaspoon milk + 390 gr Powdered sugar + 1 Tablespoon vanilla extract
Recipe: Whisk together all the dry ingredients then add butter, sour cream, egg and egg yolks, and vanilla. Beat at medium speed until smooth, then divide the mix among cups of prepared tin and bake for ca 20 minutes (180 degrees). When the muffins are cooled, just before serving, decorate them with the icing and decorate them.
Source: Brown Eyed Baker
Dedicated to: All my blogger colleagues who never rest and who announce a contest after the other one ( – ; I always participate with a lot of love to the contests I choose, this time I put participated with a lot of love (as always) but also a lot of energy… Guys, I made 160 muffins in 5 hours!!! Check this out:
So voila’, I’m proud to join the “La mia cucina improvvisata” contest with this recipe ( – :
I would like to thank M. Who made an order of 160 muffins, call me for next party!
Thank you guys for this sweeeeeet First of May!
For you and oooooonly for you I created the follwoing recipe.
1 3/4 cups All-purpose flour
2 cups Sugar
3/4 cup Unsweetened cocoa
1 1/2 Teaspoons baking powder
1 1/2 Teaspoons baking soda
1 Teaspoon salt
1 Cup milk
1/2 Cup vegetable oil
1 1/2 Teaspoons vanilla
1 Cup boiling water
Combine dry ingredients in a large mixing bowl. Add eggs, milk, oil, and vanilla. Beat with electric mixer on medium speed for 2 minutes. Remove mixer; stir in boiling water by hand. Pour the thin batter into a greased and floured big baking pan and bake at 170 degrees for about 30 minutes. Cool for 10 minutes in pan on rack then remove from pan and cool completely. Frost with chocolate icing, put it back in the fridge and serve cold.
With this recipe we join the http://ilcuorenellozucchero.blogspot.de/ contest ( – :
SAINT PAUL, PLEASE HELP ME!
Ciao Guys, here we are, today is THE day of the culinary European contest of the BE Café Marché Jourdan. Not sure I will win unless Saint Paul (patron saint of the cooks) will help me, but in any case I will have so muuuuch fuuuuun!
The other candidates look fierce and strong; they will cook with cheeses from Bruges, chickens from Malines, beers from Chimay, and asparagus from Leuven. I will try to shine with my Belgian recipe par excellence:
Sweet Brussels sprouts with Mary Chocolate, Dandoy speculoos, and Peket from Liege
This recipe is dedicated to… my Angry Word friend, Master Z.!
We have never met so far, but we daily play scrabble together. I have to admit he wins quite often, but only because he distracts me chatting about holidays, carbonara spaghetti, lost & found items, expats life… basically all these things that, even living in two different countries, we have in common.
I dedicate these sweet Brussels sprouts to Master Z. because they are green (his favourite colour), they are made with speculoos (Belgian cinnamon biscuits that he loves) and because… I promised him ((( – :
But be careful, Master Z., if you keep on beating me in scrabble, you will have a real cake in your face!
MY FIRST CONTEST
Hi Guys! Did you like the flowers pot I baked for Manu? (See SPECIAL GUESTS Page)
Cool, so now I will tell you how I made it:
60 gr Dark Chocolate
60 gr Butter
75 gr Sugar
1.5 Tbsp Cocoa powder
45 gr Flour
A pinch salt
Yellow sugar sprinkles
Coloured paper baking cups
Green crepe paper
– Heat the oven to 160 degrees
– Grease the cake pops pan
– Melt the chocolate with the butter in a saucepan over low heat
– Remove from heat, put the melted things in a bowl and add the sugar, the cocoa powder, the egg, the flour, and the salt.
– Spoon the batter into the cake pops pan, close, and bake 15-18 minutes
– Let the cake pops cool down completely
– Meanwhile melt the candy melts in the microwave
– Insert a lollipop stick in each cake pop, dip it in the melted candy melts and decorate with the sugar sprinkles
Decoration: Put some florist sponge in the vase and cover it with the green crepe paper. Use the paper baking cups to make the corolla of your cake pops that will then turn into “real” flowers. Insert the flowers in the vase.
With this recipe I enter the contest of Inguacchiando e Inciarmando