Lets have a little flashback for Friday! Back to Budapest, we go.
The most delicious highlight of my trip to Budapest was discovering Naspolya Nassola, a cafe which serves raw desserts and treats. I was quite jealous when my brothers treated themselves to cakes at Dessert Neked, I even considered getting something and risking the bloating. Thank the Lord, I happened to pop outside!
The words Glutenmentes (gluten-free) were in big bold words in the window of the store next door and I was saved from an evening of cramps by Naspolya Nassola.
Now one of the downsides of staying somewhere so central is a lack of authentic traditional restaurants. It was obvious that they were use to catering for tourists. Maybe next time, I’ll stay in the Buda side. Nonetheless, I did find some great places to eat in Pest which were affordable and super tasty and I thought I would share them for you.
Now, as some of you know. I travel for adventure, experience and…FOOD. So I cannot do a post about this holiday without a little food talk.
Hope you guys are all having a blessed and wonderful day full of travel and food.
I took some time from planning my Budapest trip to whip up some yummy fluffy meringues this week, against the moans of my sugar-free gym bunny flatmate. Sorry dude, got to make time for the sweeter things in life, you know?
Now earlier on in the week when I first attempted to make these meringues things didn’t end well, long story short, I flopped. Absolute mess and a half! I wasn’t too sure what a peak was and instead of googling it (which I did for my second attempt) I sort of guessed and ended up with a brown sugar liquid mess I then attempted to bake in muffin tins.
Maybe twenty minutes in it occurred to me…
Second time around, I was equipped with the right sugar, a better recipe guide and I YouTube-d soft peaks and I ended up with these deliciously baked meringues.
Making meringues isn’t rocket science once you have the peaks sorted, so simple. The horror stories people have shared online made me think it was going to be an impossible task, only difficult part was hand whisking it. Minus that piece of cake!
Top tip for amateur bakers (like moi) if you aren’t sure about what your mix is meant to look like before you bake it. Youtube it! Always great to see someone actually show you the texture and consistency before you start so you know you are going down the right path.
Now that I’ve mastered these tasty delights, I’m going to start playing around and experiment with them. Follow me on Instagram girlonthursday and check out the fun I have.
- 4 medium egg whites
- 115g of Caster Sugar
- 115 of icing sugar
- Two tablespoons of pink food colouring dye.
- Preheat the oven to 100c. Line 2 baking trays with baking sheets.
- Crack your 4 eggs and collect the whites into a large clean mixing bowl. The bowl has to be super clean preferable not plastic, where any grease could still be lingering. Any little grease will mess the whole thing up!
- Now beat the eggs whites with a whisk until the mixture resembles a fluffy cloud and stands up in stiff peaks. I did mine by hand, but I would advise using an electric whisk to avoid an aching arm. It hurts!
- Now pour in the caster sugar, two tablespoons at a time. Continue beating for 3-4 seconds between each addition. It’s important to add the sugar slowly at this stage and don’t over-beat. You need a nice thick glossy mixture not a liquid mess.
- Now get the icing sugar and gently fold it in with a big metal spoon or rubber spatula. Make sure to add it like you did the caster sugar, two spoonfuls at a time. You should end up with a fluffy white mix like marshmallow fluff and then add the pink dye.
If you have managed to get the right texture you should be able to tip your bowl upside down ( or near upside down) without the mixture really moving.
6.Scoop large spoons of the mix onto the baking trays and bake for about 1 and a half hours, until the meringues are a pale coffee colour. Leave to cool on the trays or a cooling rack and then enjoy them.
Less than 48 hours until V day, store windows are stocked full of lovey-dovey adverts and rom-coms are skipping on our TV screens.
Happy Pancake Day!!!
Guys, I love Pancake Day. It’s an amazing day of deliciously fluffy goodness. I think it’s one of my favourite days because of all the lovely memories I have with my whole family in the kitchen eating pancakes sprinkled with sugar, lemon and maple syrup.
I decided to crash the Thanksgiving celebration and join in on the fun from London.
I think it’s one of the few holidays, that we don’t celebrate in the UK that I’m jealous of. It’s like a mini-Christmas, bringing the family together to enjoy fun parades, a game of American football and great home-made food.
Plus, it’s a time where people give thanks and announce how thankful they are. Right now in my life, I’m very thankful.
- I’m thankful for my family and friends who I love so much.
- I’m thankful for my health, my body and most importantly my mind.
- I’m thankful I have God watching over me.
So to show how thankful I am, I baked a pie. Initially, I wasn’t too sure what to make. I knew I didn’t want to make a turkey-based dish because…I hate turkey. I’m sorry turkey lovers, but it’s usually DRY!
My inner sweet-toothed kid took over and chose dessert. I couldn’t decide whether to make a apple, pumpkin or sweet potato pie. Eventually, laziness won and I couldn’t be bothered to go and get pumpkins or apples. So, I made a delicious sweet potato pie to enjoy.
Anyway, check out my recipe below:
- 120g gluten-free Dove’s Farm flour
- 120g butter, cut into small chunks
- A pinch of salt
- 3 medium sized sweet potatoes, peeled, boiled and mashed
- 120g of brown sugar
- 1/2 teaspoon of cinnamon
- 1/2 table of salt
- 1/4 of nutmeg
- 3 medium sized eggs
- 120ml of evaporated milk
- Pre-heat the oven to 160°C
- Peel the sweet potatoes, chop them into chunks and boil until soft. Keep an eye on the potatoes and regularly check them.
- While the potatoes boil, combine the flour and salt in bowl; now add the small butter chunks and mix until it gets really crumbly. Now add tablespoon of water until mixture takes and then shape into a dough ball.
- Now roll out ball of dough on lightly floured surface until flat and then place into a tin. Cut the excess edges off.
- Okay it’s time for the filling, minus the egg and milk, combine all the filling ingredients in a bowl and mix until smooth. Preferably, use a blender it’s very hard hard to get smooth by hand. Once that’s done. You can add milk and eggs now.
- Pour the sweet potato filling into crust and bake for about an 45-1 hour.
This week hasn’t been the best…
I’ve tried to keep myself upbeat with positive messages, but it’s been hard.
Nothing went right at work and I’ve just been physically drained lately.
I even had to go to my doctor’s who has requested blood tests because he thinks I may have full blown cealic diseases. Hopefully it’s nothing, but if my intolerance has developed ….well…who knows.
Anyway, by Friday I knew I needed to treat myself this weekend to something special. So I decided to attempt some white chocolate cookies with sprinkles!!!
Have I mentioned I actually suck at baking biscuits or cookies? I can never quite get the texture right, they are either too hard, too dry or crumble in my hands.
Please see my previous tried and failed attempt below:
However, I was determined to enjoy them so I did some research and hunted around. Mixing and matching recipes together until I managed to come up with this one.
- 150g butter, softened
- 80g brown sugar
- 2 tsp Madagascar vanilla extract
- 1 large egg
- 225g plain gluten-free flour
- ½ tsp bicarbonate of soda
- ¼ tsp salt
- 100g white chocolate chips
- Preheat the oven to 190C/170C fan/gas 5. Line two baking trays with non-stick baking paper.
- Put the butter and sugars into a bowl and beat until creamy. Beat in the Madagascar vanilla extract and egg. Sieve the gluten-free flour,bicarbonate of soda and salt over the mixture and mix in with a wooden spoon. Add the 90g of white chocolate chips and stir well.
- Using a teaspoon, place small mounds of the mixture well apart on the baking trays. Now get a handful of sprinkles, mix with the left over chocolate chips and sprinkle them over the cookies.
- Now bake in the oven until light brown.