Chocolate Honey and Quinoa Crisps

Chocolate Honey and Quinoa Crisps

by | Jun 5, 2020 | 0 comments

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These crispy little numbers are quick to throw together, seriously moreish and have just enough quinoa in them to make them convincing as a ‘healthy’ snack!

Honey Quinoa Crisps

Honey and Quinoa Crisps

Honey and Quinoa Crisps
Yields 8
Print
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Yields
8
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 45g (80ml) icing sugar, sifted
  2. 15g (15ml) butter
  3. 1 tbsp (15ml) honey
  4. 2 tsp (10ml) water
  5. 65g (80ml) quinoa
  6. 15g (25ml) cake flour, sifted
  7. 50g The Kate Tin Dark Baking Chocolate, chopped
Instructions
  1. Preheat the oven to 180 degrees celsius (160 degrees fan-forced).
  2. Line a large baking sheet with baking paper.
  3. Place the icing sugar, butter, honey and water into a small saucepan and bring to a boil then cook for 1 minute, stirring continuously.
  4. Remove from the heat and stir in the quinoa and flour. Allow to cool slightly.
  5. Roll 1/2 tablespoonfuls into balls and place on a lined baking sheet, leaving enough space for spreading.
  6. Bake in the preheated oven for 8-10 minutes or until flat and golden brown. Allow to cool
  7. before removing from the baking sheet.
  8. Spread melted chocolate on the back of each biscuit then make waves using a fork.
  9. Allow to set completely.
  10. Store in an airtight container for up to 2 weeks.
Notes
  1. TIP: The quinoa can be swopped out for sesame seeds, sunflower seeds or finely
  2. chopped almonds.
beta
calories
0
fat
0g
protein
0g
carbs
0g
more
The Kate Tin https://thekatetin.com/
Sticky Date Macarons

Sticky Date Macarons

by | May 17, 2020 | 0 comments

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These delicate French treats get a Middle East twist with sticky date macarons are filled with date caramel and whipped white chocolate ganache!

Sticky Date Macarons

Sticky Date Macarons
Yields 24
Print
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Yields
24
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. Macaron
  2. 150g ground almonds
  3. 150g icing sugar
  4. pinch of salt
  5. 110g egg whites (divided in half), at room temperature
  6. Brown food colouring
  7. 150g brown sugar
  8. 40ml water
  9. Filling
  10. 85g pitted fresh dates
  11. 40g muscovado sugar
  12. 60ml (1/4 cup) milk
  13. 100g good-quality white chocolate, chopped
  14. 100g cream
Instructions
  1. Line 2 x baking trays with baking paper.
  2. Place the ground almonds, icing sugar and salt in a food processor and pulse until fine. Sift the mixture twice and pulse any remaining lumps until they pass through the sieve.
  3. Add 55g egg whites to the ground almond-icing sugar mixture along with the food colouring. Do not stir. Set aside.
  4. Place the remaining 55g egg whites in the bowl of an electric mixer. Heat the sugar and water in a saucepan over medium heat and bring to the boil. Simmer until the syrup reaches 115 degrees Celsius on a sugar thermometer. Start whisking the egg whites until they reach soft peak stage. When the syrup reaches 118 degrees, pour the hot syrup down the side of the bowl into the egg whites in a steady stream. Continue whisking until the meringue is thick, glossy and still warm to the touch.
  5. Fold the almond icing sugar mix into the meringue in two parts, using a metal spoon, taking care not to knock the air out.
  6. Keep folding until the batter is glossy and forms a thick glossy ribbon when dropped off the spoon (to test, drop a blob on the baking tray and tap 3 times – it should spread nicely).
  7. Place in a piping bag and pipe 5 cm rounds, leaving enough room for spreading.
  8. Tap the baking tray firmly on the work surface 3 times to remove the bubbles and for the macarons to spread slightly. Allow to stand at room temperature for 45-55 minutes or until the surface of the macaron no longer feels tacky to the touch (it shouldn’t stick to your finger).
  9. Preheat the oven to 150 degrees Celsius and move your oven rack to just below the middle rack.
  10. When the oven is ready, place one tray of macarons in the middle of the oven and bake for 12-13 minutes. They are ready when the feet feel firm. Allow them to cool on the baking tray before removing them.
  11. To make the date caramel, place the dates, muscovado and milk in a blender and blend until smooth.
  12. To make the ganache, place the chopped chocolate in a bowl. Heat the cream to just below boiling point and pour over the chopped chocolate. Allow to stand for 5 minutes then stir until smooth. Cover with cling wrap and allow to set at room temperature.
  13. Depending on how hot it is, this may take a few hours. You can speed up the process by refrigerating it for 30 minutes and checking the consistency every now and then. It should be spreadable.
  14. Place the ganache in a piping bag fitted with a small star nozzle and pipe a ring of buttercream on half of the macarons. Spoon the date caramel in the middle and sandwich together.
beta
calories
0
fat
0g
protein
0g
carbs
0g
more
The Kate Tin https://thekatetin.com/
Date Pancakes

Date Pancakes

by | May 14, 2020 | 0 comments

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Made with fresh medjool dates and yeast, these date pancakes will give you the morning energy kick you need!

Packed with loads of fibre, high in antioxidants and deliciously sweet, dates are the perfect sugar-alternative to add to your breakfast. Especially if that breakfast consists of pancakes!

Double or triple the recipe for these date pancakes and freeze the rest for whenever you crave it! 

 

This can also be served with fresh fruit and ice cream if you want to turn it into a delicious dessert!

Date Pancakes
Serves 4
Print
Prep Time
45 min
Cook Time
10 min
Total Time
55 min
Prep Time
45 min
Cook Time
10 min
Total Time
55 min
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Servings
4
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 170g medjool dates, pitted
  2. 500ml water, warm
  3. 2 large eggs
  4. 135g wholewheat flour
  5. 1 tsp active dry yeast
  6. ½ tsp fine salt
  7. TO SERVE
  8. 250ml plain yoghurt
  9. 125ml date syrup, for drizzling
Instructions
  1. Place the dates and warm water in a blender and allow to stand for about 15 minutes or until very soft.
  2. Blitz until smooth, then add the eggs, flour, yeast and salt. Blitz again, scraping the sides down to make sure all the ingredients are combined.
  3. Allow to stand for about 30 minutes, or overnight in the refrigerator, until the batter is bubbly.
  4. Heat a non-stick pan over a medium heat and pour in 60ml of the batter, swirling the pan so it coats the bottom. Cook for 2-3 minutes then flip over and cook on the other side.
  5. Repeat with the remaining batter.
  6. Serve the crêpes with yoghurt, drizzled with the date syrup.
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The Kate Tin https://thekatetin.com/
Baklava Cheesecake

Baklava Cheesecake

by | May 13, 2020 | 0 comments

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The East meets West combo you never knew you needed… until now. 

Even though this Baklava Cheesecake looks like an absolute mission to make, I promise it’s not as tough as it looks and it’s definitely well worth the effort! 

If you’re looking for delicious white chocolate to use in this recipe, go check out my online store!

Baklava Cheesecake
Serves 8
Print
Prep Time
45 min
Cook Time
30 min
Total Time
1 hr 15 min
Prep Time
45 min
Cook Time
30 min
Total Time
1 hr 15 min
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Servings
8
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
For the crust
  1. 12 sheets phyllo dough
  2. 180g salted butter, divided and melted
  3. 200g pecan nuts
  4. 200g walnuts
For the cheesecake
  1. 400g (400 ml) full-fat cream cheese, at room temperature
  2. 150g (150 ml) crème fraîche or sour cream, at room temperature
  3. 90g (108 ml) castor sugar
  4. 20g (35 ml) cake flour
  5. 2 large eggs, at room temperature
  6. 100g white chocolate
  7. pinch of ground cardamom
  8. zest of 1 lemon
For the topping
  1. 1 cup honey
  2. 1/2 cup water
  3. 1 teaspoon orange blossom water
  4. Zest and juice of 2 lemons
Instructions
  1. Preheat the oven to 140 degrees celsius, gas mark 2.
  2. Grease a 22cm springform cake tin.
  3. Prepare the crust: Brush a phyllo dough sheet with butter and fold in half. Carefully place into the lined springform. Repeat until the pan is completely covered with phyllo dough and 8 tablespoons of butter are used. In the bowl of a food processor fitted with the blade attachment, grind pecan nuts and walnuts to a coarse, sand-like texture. Pour in remaining melted butter and salt and mix to combine. Press ¾ of the mixture into the bottom of the phyllo-lined pan (save the remaining mixture for the topping). Place on a baking tray and bake in the preheated oven for 10-15 minutes or until golden and crispy. Set aside to cool.
  4. Make the cheesecake: place the cream cheese, crème fraîche, sugar, flour, eggs, chocolate, cardamom and lemon zest together in a food processor and process until smooth. Pour into the prepared crust.
  5. Place in the preheated oven and bake for 20-25 minutes or until just set – it should have a slight wobble in the middle. Turn off the oven, leave the oven door ajar and allow to cool completely. Refrigerate until set.
  6. Make the topping: In a small saucepan, combine honey, water and orange blossom water and heat on medium-high. Bring to a boil and reduce to a simmer for approximately 15 minutes until thick. Remove from heat until cool, approximately 40 minutes. Stir in the remaining nut mixture (set aside from the base) and set aside until the cheesecake is ready.
  7. Assemble the cheesecake: Once the cheesecake has set and cooled, remove springform pan to reveal the baklava crust. Top with walnut topping and serve.
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fat
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protein
0g
carbs
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The Kate Tin https://thekatetin.com/
Gluten-Free Luqaimat with Date Syrup

Gluten-Free Luqaimat with Date Syrup

by | May 12, 2020 | 0 comments

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‘Luqaimat’, are crunchy and sweet deepfried doughballs, originally from the Middle East and is traditionally served during Ramadan. 

Even luqaimat are normally made during Ramadan, It’s the kind of treat you can make any time. But they absolutely need to be eaten on the day that they’re made, luckily they’re way too good to even consider saving any!

Gluten-free luqaimat

Because it’s me, I had to put my own little twist on it, my version are gluten-free, soaked in date syrup and topped with toasted walnuts. You can also swop out the date syrup for honey or maple syrup and the walnuts for any nut you prefer, you can make it your own!

Gluten-Free Luqaimat with Date Syrup and Walnuts
Serves 4
Print
Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Prep Time
30 min
Cook Time
10 min
Total Time
40 min
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Servings
4
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 130g (1 cup) gluten-free bread mix
  2. 10ml (2 tsp) xantham gum
  3. 5ml (1 tsp) instant yeast
  4. 125ml (½ cup) milk powder
  5. 45ml (3 tbsp) sugar
  6. 2,5ml (½ tsp) baking powder
  7. 5ml (1 tsp) cardamom powder
  8. 125ml (½ cup) lukewarm water
  9. Vegetable oil for deep frying
  10. Date syrup, to serve
  11. Toasted walnuts, to serve
Instructions
  1. In a large mixing bowl, combine the flour, yeast, milk powder, sugar, cardamom powder and mix well.
  2. Slowly, pour in enough water into the bowl to get a sticky dough.
  3. Cover the bowl with a clean dishtowel and allow it to rest for a couple of hours in a warm place until it has doubled in size
  4. Heat the oil to 180C.
  5. Wet your hands and roll a tablespoon of the dough to form it into small walnut-sized balls.
  6. Gently drop the dough balls into the hot oil and fry for about 5 minutes or until deep golden brown and crispy.
  7. Drain the balls on paper towel before serving warm drizzled with date syrup and toasted walnuts.
Notes
  1. TIP Instead of date syrup, a substitution of either honey or maple syrup will make this treat just as delicious!
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calories
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fat
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protein
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carbs
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The Kate Tin https://thekatetin.com/
Chocolate Hazelnut Tcharek

Chocolate Hazelnut Tcharek

by | May 12, 2020 | 0 comments

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Think chocolate hazelnut spread stuffed shortbread, but better!

Chocolate Hazelnut Tcharek Chocolate Hazelnut Tcharek

Chocolate Hazelnut Tcharek
Yields 28
Print
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Yields
28
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 400g cake flour
  2. 200g salted butter, softened
  3. 60g ground hazelnuts
  4. 30ml icing sugar
  5. 50ml orange blossom water
  6. 20ml water
For the stuffing
  1. 90g chocolate hazelnut spread
  2. 200g ground hazelnuts
  3. 25g sugar
  4. 10g butter, softened
  5. 15ml orange blossom water
  6. Icing sugar, for dusting
Instructions
  1. Preheat the oven to 180 degrees celsius, gas mark 4. Line 2 x standard baking sheets with baking paper and set aside.
  2. In a large bowl, mix together the flour, butter, ground hazelnuts and icing sugar. Rub together until the mixture resembles coarse breadcrumbs. Add the orange blossom water gradually with the tips of the fingers to form a soft dough.
  3. Divide the dough into 30g balls, refrigerate for 30 minutes.
  4. For the stuffing, mix all the ingredients together. Divide into balls 12g each. Shape each into a sausage about 3cm long.
  5. Remove the dough from the refrigerator and roll each out to 5mm thick into an oval shape. Place the filling in the centre and fold the dough around it so it completely covers the filling. Shape into crescents. Arrange on a lined baking tray and bake in the preheated oven for 15-20 minutes or until just turning golden brown. Allow to cool.
  6. Make the syrup by mixing the water, orange blossom and sugar together. Dip each tcharek into the syrup and then coat in the icing sugar. Dust with gold dust, if desired.
beta
calories
0
fat
0g
protein
0g
carbs
0g
more
The Kate Tin https://thekatetin.com/