Happy weekend everyone ! Here’s a recipe for something a little different than what I usually eat (higher in fat, with a processed ingredient but #treatyoself) and it’s absolutely delicious 😋 I used to love Reese’s peanut butter cups but I also love Speculoos so I came up with this recipe : Speculoos and Chocolate cups Ingredients : 1 ½ cup dark chocolate chips ½ cup Speculoos spread (or any other nut butter) ½ teaspoon vanilla essence extract ¼ teaspoon sea salt Silicon or paper cupcake liners Instructions : In a double boiler saucepan over medium heat, melt the dark chocolate chips or place a bowl over a saucepan with boiling water. Stir regularly until the chocolate is fully melted and smooth and then remove from heat. In a separate bowl combine the Speculoos spread with the vanilla essence extract. Pour the chocolate to fill the bottom of the cupcake liners. Add a ½ tablespoon of the Speculoos paste to each liner. Finish by pouring more chocolate overtop of the Speculoos and sprinkle the top with a little sea salt. Place them in the freezer for about 30min and once solid, you can take them out of the liners and to defrost in the fridge before eating them.

Skyrim jazbay crostata

Jazbay grapes are found on rocky terrain or near hot springs throughout Skyrim. Their rich flavour is so prized that in olden times, permission was required from the Emperor to pick them. While they are no longer banned to the common folk, gathering jazbay is tiresome as they are still rare. If you manage to get your hands on some though, this delicious crostata is perfect for regenerating your magicka (and it tastes amazing too)!

You will need:
250g flour
124g butter, very cold and diced
25g caster sugar
2 large egg yolks
3 tbsp milk
Pinch of salt

3 cups red seedless grapes
½ cup mascarpone cheese
1 tsp vanilla extract
3 tbsp sugar
1 tbsp heavy cream
1 tsp lemon juice
1 egg yolk
Butter, for brushing

For the pastry, place the flour, butter, salt, and sugar into a food processor and blend until the consistency of breadcrumbs has been reached. Add the egg yolks and milk, then blend again until the dough forms.

Turn the dough onto a floured surface and knead briefly, then wrap in cling film and chill for at least 30 minutes.

Preheat your oven to 205C/400F. Roll out your pastry dough into a centimetre-thick circle with a slight well in the centre (think of a pizza) and set aside on a greased baking tray. Don’t worry if it’s not perfect!

Combine the mascarpone, lemon juice, vanilla, cream, egg yolk, and sugar. Whip until fluffy and spoon into the well of the pastry. Brush the exposed pastry generously with butter.

Top evenly with grapes and bake for 45-50 minutes. If the pastry browns too quickly, cover your crostata with tin foil for the remaining time.