One year and a half ago, I tried NoMoMoo's products for the first time. I got drawn to them before tasting them (I then understood why)! It was love at first bite! They are not only exquisitely made but also the most delicious vegan cheeses (and more!) I’ve tasted! They're made with soul and you can feel it!

So here I am, wholeheartedly trying to include them in a good-looking dessert.

It is still their season, so I chose peaches! Here’s what I got! [As I baked without lactose and eggs, I also wanted a gluten-free dessert.] Its star is NoMoMoo’s Cajoont Clasic; you’ll need one.

What to use?

FOR THE DOUGH

125g gluten-free oatmeal

35g tapioca flour

2 tbsp of brown sugar

a pinch of sea salt

115g Cajoont Clasic from the fridge

1 ice cube

2 tbsp of icy water

FOR THE FILLING

4-5 medium peaches

1 tbsp of brown sugar

1 tbsp of tapioca flour

10g Cajoont Clasic

+15g Cajoont Clasic to sprinkle over the galette

How to bake it?

Use a blender to mix all the ingredients for the dough in the specified order; you can knead them into a dough, too.

Spread the dough over a ceramic tart mould (use water and tapioca flour to help you do this); leave elongated pieces of dough on purpose.

A little elf helped me clean and cut the peaches into slices. Mix them in a bowl with the brown sugar, the tapioca flour, and 10g of Cajoont Clasic.

Then, place the peach slices next to one another on the dough; fold the elongated pieces of dough over the fruit slices.

In the end, sprinkle the remaining bits of Cajoont over the galette.

Bake it for 15 minutes in the preheated oven at 220°C.

How do I know if I like a dessert? When I crave another slice immediately after the first one!

I hope you’ll try it and agree. And that you’ll also go crazy after NoMoMoo’s Cajoont!

40g brown sugar

salt

3 tbsp cocoa powder

3 tbsp cornstarch

420ml milk

80g sour cream

100g dark chocolate

Homemade puddings and pudding powder puddings are a million miles away. This one is the best version I’ve had. I hope that you agree!

Mix the brown sugar, salt, cocoa powder, and cornstarch in a deep pan. Then, add 120ml of milk and stir well until there are no more lumps. Pour the remaining milk and mix in the sour cream.

Start heating the mix on low heat. Stir from time to time. After boiling, add the chocolate (chips or cut into pieces); stir until it is incorporated.

Remove from heat and place the pudding into the serving dishes. Let the pudding cool; place the serving dishes into the fridge for at least 4 hours.

Enjoy it!

I’ve been thinking... what cake should I make for the kittens on their birthday? They love whipped cream. And I had one butternut squash left. Wait a minute, this can actually work!

Ingredients used:

130-150g butternut squash

30g butter

5 tbsp brown sugar

50g biscuits

20g walnuts

150g whipping cream

20g sugar

Marcel cleaned the butternut squash, cut it into slices, and let it sit in the oven for about one hour in a baking pan lined with baking parchment, at 180-200⁰C.

Then, add three butternut squash slices to a pan (about 130-150g), together with the butter and the brown sugar, stirring until you get a homogenised mix.

Separately, crush 50g of biscuits in a blender, grind the walnuts, and whip the whipping cream and the sugar.

Use a big bowl (and 2 smaller ones) to set up your dessert: the butternut squash mix as your base, a ground walnut layer, a whipped cream layer, a crushed biscuit layer, another whipped cream layer, and the final crushed biscuit layer.

Who, in your opinion, licked the bowl where I whipped the cream? :D

…a fall dessert, received as an idea from our friend Edin, a very talented pastry chef. It turned out delicious and we thank him!

We used—

30g butter

24 prunes

10-15 walnuts

3 tbsp of brown sugar

1 orange (and some orange zest)

+

150g whipping cream

15g sugar

It was easy to make.

In a 20x20cm baking pan, place 15g of butter and melt in the oven.

Pit the prunes and husk the walnuts.  

Fill the prunes with the walnut halves and place them in the baking pan.

Add small amounts of butter to each prune.

Juice the orange and add some orange zest.

Bake them in the oven for 40 minutes at 160⁰C.

We worked as a team (Marcel and I) and savoured every bite with whipped cream.

I’m a vegetarian. An ovo-lacto-vegetarian. I’ve been one since I was three. I simply stopped eating meat. This does not mean that I don’t respect those who eat meat or those who are vegan. Because I am somewhere in between. J I have my moments when I love eating vegan food.

As proof, here are these cookies. I first tried them 2 weeks ago. Marcel loved them, too, so I thought I’d share their recipe.

Here are the ingredients for 16 cookies—

1 banana

230g flour

50g brown sugar

1/2 sachet baking powder

a pinch of salt

60g coconut oil (room temperature)

60ml coconut milk

vanilla extract

40g vegan chocolate chips

Mash the banana. Add the flour, the brown sugar, the baking powder, and the salt. Mix them and continue adding the wet ingredients – the coconut oil (usually solid; now – at room temperature), the coconut milk, the vanilla extract. Knead a bit to combine the ingredients, and then add the chocolate chips.

Cut the dough in half and roll one of the halves on a kneading board. Then, cut it into 8 ’slices’. Make a small ball out of each slice and flatten it out on the baking pan lined with baking parchment. Continue with the second dough half in the same manner.

Bake the cookies for 15 minutes in the preheated oven, at 180°C.

Warning! They finish fast. :D

CRUST

150g flour

a pinch of salt

1 vanilla sugar sachet

1 tbsp vinegar

2 tbsp water

70g butter (at room temperature)

1 egg yolk

FILLING

330ml milk

a drop of vanilla extract

2 eggs

115g sugar

55g flour

TOPPING

2 ripe guavas

30g brown sugar

100ml milk

1½ tbsp cornstarch

juice from a ¼ lemon

+ butter and flour -> your baking pan

One of the greatest surprises of the year in terms of flavour came this winter. I rediscovered guava. I knew its taste from Brazil (2011) – Marcel and I remember how it became our favourite fruit juice. We were lucky to be able to travel to Egypt at the end of November and... Who knew that we’d love Egyptian guava even more than Brazilian guava?! Whitish, not pink... but what a fruit!... So we also brought a few with us. As many as we could. Almost a year ago, I decided to create a recipe inspired by each trip abroad – and here’s the first one!  

I made the crust using my favourite and very quick recipe.

To make the filling, mix the eggs and the sugar. Add the flour and stir well. Pour the mix into the boiling milk (with the drop of vanilla extract added). Continue to stir until it thickens, then pour the vanilla filling into the crust (already left to cool).

Take out the cores of the guavas, sieve them, and mix them with the brown sugar, the milk, and the cornstarch on low heat. After it thickens, turn off the heat and squeeze in the lemon juice – and it will already have the taste of our favourite juices in Sharm!

Cut the guavas into round slices and place them on top of the filling, fill the round slices with the topping – and the spaces around them – [it will have a cooling effect that will surprise you].

So, whenever you find guava to buy, try out this recipe. My father ate two slices of this tart [which served as my birthday cake of this year] one after another!