Μπισκότα Με Διπλή Σοκολάτα || Double Chocolate Cookies

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The Salty Biscotti Blog Food Photography

Με μπισκότα διπλής σοκολάτας θα ξεκινήσουμε το Σαββατοκύριακο μας. Εύκολα και γρήγορα αφού θέλουν μόνο ένα γρήγορα χτύπημα στο μίξερ και 20′ ψήσιμο στο φούρνο. Την συνταγή μου την έδωσε πριν από χρόνια η φίλη μου Αναστασία και την έχω φτιάξει άπειρες φορές, δοκιμάζοντας διάφορα είδη σοκολάτας. Σήμερα χρησιμοποίησα κουβερτούρα και λευκή σοκολάτα.

Continue reading “Μπισκότα Με Διπλή Σοκολάτα || Double Chocolate Cookies”

Crepes with Chocolate & Crumbed Bisquits.

The Salty Biscotti Blog Food Photography

I have not many words today. Today, on ‘SaltyBiscotti” we celebrate crepes. And chocolate. And bisquits. That!! Brunch or breakfast, day or night, this is one of my favorite quick and easy dishes.

Continue reading “Crepes with Chocolate & Crumbed Bisquits.”

Easy Chocolate Brownies

” It is during our darkest moments that we must focus to see the light.” -Aristotle .

The Salty Biscotti Blog Food Photography

I hope that you all are well in health. You, your families, your loved ones. Stay positive, stay safe and try to be as creative as possible. I hope that it will all end soon and that we all be stronger and united.

Chocolate Brownies:

  • 180g. butter
  • 250g. dark chocolate, finely chopped
  • 40g. cocoa powder
  • 4 eggs
  • 300g. granulated sugar
  • 200g. flour

In a bain marie, melt the butter along with the chocolate. When done, beat with a hand whisk until the mixture is thoroughly combined.

Add the remaining ingredients and mix well with the whisk.

Grease and flour a parchment paper within a baking pan and spread the mixture.

Bake at 170*C  for 30-35 minutes.

Remove it from oven and allow it to cool a bit.

Serve at room temperature.

Foodie Photoshoot || Chocolate Tartlets With Figs & Honey

The Salty Biscotti Blog

Somewhere between raising the sweetest toddler in the world and the cutest baby ever, going and picking up my little one from school, cleaning, cooking, paying the bills, visiting the grandpas, waking up at night to prepare bottles of milk, hugging, playing, laughing, loving, going for walks and deleting from lists endless finished or unfinished tasks, I somehow find the time and energy to bake, style and photoshoot . And I post, even if I am not happy with the result, because I *love* photography and all my creation moments.

Special love send to all working moms around the world, who struggle to find time for their passion during the day, but wouldn`t have it any other way.

Have a great day, Anthea.

Simple Chocolate Cupcakes

saltybiscotti food photography blog

I should post these Chocolate cupcake photos around Valentine`s, but I was too occupied with my little son who turned two!! (I cannot believe how quickly time passes by), the difficulties of my pregnancy and my work at the office, that it was impossible for me to do anything else.

About a month later though and being away from office, my schedule starts to feel a little lighter. Being in the seventh month now, I feel that I have just a minute to cool down from my crazy daily rhythm, focus on my new baby son coming soon and perhaps find some time for myself, to be creative with my food photography and my cooking love again.

Other than that, life around Athens is the same, with the weather getting finally kinder to us and our well-known Greek sun visiting our little town again. It is so relaxing to enjoy your breakfast in the veranda without getting cold.

I guess you are pretty busy too, but find some time to try those delicious and so simple to make chocolate cupcakes. Chocolate has the power to turn your day into a great one!! No? 🙂

saltybiscotti food photography blog

You Will Need:

60 gr. chocolate couverture

120 ml boiled water

40 gr. cocoa

5 gr. instant coffee

120 ml sour cream

2 eggs

1 tea-spoon vanilla sirup

150 gr. white sugar

140 gr. all-purpose flour

1/2 tea-spoon baking soda

1/4 tea-spoon salt

Pre heat the oven to 160 *C. Prepare the cupcake tray with butter and flour. Finely chop the couverture and place it on a large bowl with the warm water. Stir until it melts. Add the cocoa and the coffee and mix well.

Add the sour cream, the olive, the eggs and the vanilla and mix well. Add the sugar and mix again. Finally, add the flour, the baking soda and the salt and mix until all the ingredients are homogenized.

Divide the mixture evenly into 8 parts and fill the cupcake tray up to 2/3. Bake for 20 – 25 minutes. Allow the chocolate cupcakes to cool down for 10 minutes. Remove from the tray, allow them to further cool down for one hour and serve.

Enjoy, Anthea

saltybiscotti food photography blog

* The recipe is adopted from here.

 

 

No Bake Vegan Chocolate Salami

Today`s recipe on “Vegan Chocolate Salami”, is part of a collaboration with the great food blogger Nicolas, the creator of “Blogtastic Food” blog and a number of other food bloggers from around the world (whose info I will gradually add-on the blog post). How exciting is that!!!

The whole concept is inspired by an amazing recipe he posted about a month ago on his blog, the “Vegan Lemon Meringue Pie” (which I will definitely make soon – husband`s request…).

The recipe of no bake Vegan Chocolate Salami I made for this collaboration, is a favorite recipe of mine but I usually make it with different ingredients. If you decide to try it, you will find it extremely quick and easy to make. It is a dessert that the longer stays in the fridge, the better it gets. We had to fight for the last pieces around here and my father in law made me promise him that I will make him another one soon.

saltybiscotti food photography blog

You will need:

220 gr. vegan digestive-type biscuits

60 gr. cocoa

120 gr. powdered sugar

40 gr. peanuts

80 gr. nuts

200 gr. dark chocolate

200 gr. coconut butter into small pieces

4 tbsp almond milk

Break the biscuits into smaller pieces and mix them in a bowl with the cocoa, the sugar, the nuts and the peanuts. Melt the chocolate over a bain-marie (or carefully into the microwaves oven, by stirring every 40 sec. so it won`t get burned), add the butter and the milk and mix them well. Put the chocolate mixture into the biscuits one and mix again until it is homogenized.

On a baking sheet, place the mixture on it by using a spoon and fold it while creating a salami shape with your hands. Place on the freezer for at least three hours. I suggest to taste it the next day… 🙂

Enjoy!!

Anthea.

saltybiscotti food photography blog

saltybiscotti food photography blog

Have a look to all the beautifull vegan recipes, part of the vegan project!! 

Vegan Lemon Maringue

Coconut – Lime Vegan Tart

Vegan Shortbread Cookies

Ginger Coconut Pear Cake

Vegan Banoffee Pies

Blackberry Pie With Walnut Crumble Topping (Vegan)

Vegan Biscoff Tiffin

Vegan Chocolate Caramel Tart

Berry & Brie Vegan Strudel

Beetroot Brownie

Vegan Lemon Coconut Frangipane Tart

Chocolate, Banana & Cinnamon Muffins

saltybiscotti food photography blog

I was in the mood for muffins today. I decided to make them with chocolate, banana and cinnamon. What a better combination? I got inspired by “simply-delicious-food” but I altered it a bit, based on the ingredients I had at home. The recipe got approved by my husband and my little George, who thankfully loves my baking and kept asking for “cake mommy…“.

saltybiscotti food photography blog

You will need for 12 muffins:

130 gr. butter

120 gr. sugar

75 gr. baking chocolate

2 eggs

2 bananas

2 vanilla (3 gr.)

250 gr. all-purpose flour, sieved

1 tbsp baking powder

1 tbsp baking soda

1 tbsp caster sugar

1 tbsp ground cinnamon

Pre heat your oven to 180 *C Fan and prepare the baking tray with the cupcake liners. Use an electric mixer to mix the butter with the sugar until it gets creamy. Add the eggs (one at a time) and keep mixing. Add the mashed bananas, the chopped chocolate and the vanilla and mix for a few minutes.  Finally, add the flour, the baking powder and the baking soda and mix until the ingredients are homogenized.

Put the mixture into the cupcake liners, leaving space, about a finger from above and sprinkle with the cinnamon – sugar mixture on top. Bake for 25 minutes.

Enjoy!!

Anthea

saltybiscotti food photography blog

saltybiscotti food photography blog