Guest recipes with Lidl Food Academy
White Chocolate Blondies with Raspberries & Soy Cream Ganache
For the blondies
150g unsalted butter (melted)
200g brown sugar
1 egg + 1 yolk
1 teaspoon vanilla extract
200g all-purpose flour
100g white chocolate (coarsely chopped)
125g raspberries (fresh or frozen)
1 pinch of salt
For the white chocolate & soy ganache
200g white chocolate
200ml soy cooking cream
Zest of 1 lime (optional)
Preheat the oven to 170C and line a 20 x 20 cm baking tray with non-stick paper.
In a bowl, mix the melted butter with the brown sugar well. Add the egg, egg yolk and vanilla and beat with the whisk.
Add the flour and salt and mix with a spatula. At the end, add the white chocolate chips and raspberries, stirring gently, so that the fruit does not dissolve. Spread in the pan and bake for 20-25 minutes. (It should be soft in the center.)
For the topping, heat the soy cream.
Pour the cream over the sliced white chocolate and stir until completely melted. If desired, add lime zest. Spread over the cooled blondies.
Baked Rice Pudding with Pistachios
100g glazed rice
1 pinch of salt
300g water
50g thyme honey
450g sheep’s milk
2 tablespoons cornstarch
6 tablespoons cold water
2 tablespoons rosewater
4 tablespoons unsalted pistachios, coarsely chopped
Ground cinnamon for sprinkling
Boil the rice in a saucepan with 300g of water and a pinch of salt for 10 minutes.
Add the milk and honey.
Once the mixture is boiling, dissolve the cornstarch in cold water and rosewater and pour it into the pot.
Cook over low heat, stirring constantly, until the cream thickens.
Divide the rice pudding between four clay dishes.
Place them in a bain-marie and bake at 160C for 30 minutes.
Allow to cool slightly to room temperature and serve with pistachios and cinnamon.
Oatmeal Cookies with White Chocolate and Cranberries
100g unsalted butter, softened
100g brown sugar
25g white sugar
2 medium eggs
1 sachet of vanilla
125g all-purpose flour
50g oat flakes
30g cornflour
1/2 teaspoon baking soda
1 pinch of salt
1/2 teaspoon orange zest
1/4 teaspoon cinnamon
100g dried cranberries
100g white chocolate chips or white chocolate, coarsely chopped
Preheat oven to 190C and line a baking sheet with non-stick paper.
In a large bowl, beat the butter with the sugars for 5 minutes, until creamy.
Stir in the eggs and vanilla. Mix well.
Add flour, oats, cornstarch, baking soda, salt, cinnamon and orange zest. Mix on low speed until mixture is smooth.
Add the cranberries and white chocolate. Stir gently.
Using an ice cream scoop, form balls of dough (about 2 tablespoons) and place them on the baking sheet, leaving 5cm distance between them.
Bake for 7-9 minutes, until golden at the edges, but visibly moist in the centre.
Leave them in the pan for 3 minutes and transfer them to a wire rack to cool.
Recipes provided by the Lidl food academy. Stasikratous 34, Nicosia 1010. https://www.lidlfoodacademy.com.cy/