Sunday, February 19, 2017

Use the good china

A friend gave us an entire china tea set that she herself had been given as a wedding gift about three decades ago, and we have been using it regularly. The plates are the ideal size for cake and cake-like food.

My sister made these no-bake brownies a few weeks ago, and since then I have made a batch (half the recipe, because I never seem to have enough of one of the ingredients) every Sunday to have on hand for the week. They are packed with dates and ground walnuts and almonds and technically quick to make, but since I don't have a kitchen machine, I use a large knife to chop the dates into smaller and smaller pieces until they resemble a paste. I have an immersion blender with a separate part that has larger blades, but my sister ruined the blades on her blender with sticky dates, so I refrain from trying it. There is a bit of icing sugar in the ganache (I put in less than suggested, and the consistency is fine), but no added sugar in the brownie itself.

An almost sugar-free dessert I make a lot and keep in the freezer is this raspberry ripe, which takes minutes to make. It tastes best when it is semi-frozen.

With both of these you can only eat a small amount, as they are very filling, and you don't get cravings for sugar or stodge. They are delicious, and eating them from beautiful delicate plates (with your fingers, though - my photo lies) adds to the pleasure.

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