Category Archives: sweet

banana muffins (without eggs)

on our son’s birthday i wanted to make something to take to the kindergarden, and the constraint was to use no eggs – i don’t know if one of the kids is allergic, or if they fear salmonella infections… but banana muffins are a safe bet:

ingredients:

  • 2 ripe bananas
  • 200g flour
  • 50g sliced almonds
  • a pinch of salt
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 80 g sugar (brown)
  • 200ml yoghurt
  • 100ml sun flower oil

in one bowl, mix dry ingredients (except for the sugar). in another bowl, mash bananas, then mix in sugar, oil and yoghurt. stir flour mixture in banana mixture, then stir until the dry ingredients are moistened. spoon the batter into prepared muffin cups and bake at 175° for about 20 minutes.

i also sent along  these cookies. i did not particularly like them, since i found them quite dry – which was the reason i decided to bake the muffins in the first place. but i was told that the kids really loved them. on the other hand,  i guess they would  eat just about anything as long as it is topped with m+m’s.

while making the cookies i noticed that i may have a light control-freak tendency: i ordered the m+m’s  by color to make sure that the colors are evenly distributed on the cookies. and did you know that there are far more in green and brown than in  any other color?

kakaós csigák – hungarian yeast pastry with cocoa

i jumped on the bandwagon and made Anikó’s kakaós csigák – hungarian chocolate rolls which were subject of numerous baking sessions (and almost as many enthusiastic praises) in german foodblogs. yeast pastry with chocolate is not common in germany – unfortunately, i have to say after trying these. i think the key to their deliciousness is to douse them with a lot of hot milk and butter during baking time, which makes them super soft and fluffy. i changed the recipe only a tiny little bit by using fresh yeast instead of dry yeast.

Ingredients:

dough

  • 20g fresh yeast
  • 500g flour
  • 50g soft butter
  • 300 ml lukewarm milk
  • 1 egg yolk
  • 4 tsp sugar plus a pinch
  • 1 pinch of salt

filling

  • 4 tsp cocoa powder
  • 8 tsp powdered sugar

to douse

  • 150 ml milk
  • 50g butter

first pour flour, salt and sugar in a large bowl, make a well in the middle and cut butter around it. crumble yeast into the well, add a pinch of sugar and enough milk to cover the yeast. stir a few times, then cover it with a dish towel and let the sponge rise for about 15 minutes.

add remaining milk and the egg yolk, then knead the dough for a few minutes until it comes together (it is a bit sticky, you may want to use a bit less milk first, then add by the tablespoon).  cover the dough again and let it rise until the volume is doubled – this took about an hour. in the meantime mix icing sugar and cocoa for the filling. preheat oven to 175°C.

knead again a few times, then roll it out to a large rectangle.

cover with the filling and roll it up, starting from the long edge.

then cut in slices, approximately 3cm wide.

transfer the slices into a baking pan and bake at 175°C for 15 minutes. meanwhile heat the extra 150ml milk and melt the butter in it. pour the mixture over the rolls and bake for another 15 minutes.

my baking pan was a bit large, ideally they should cuddle up closely together after baking. anyway, they were divine.

ps: the hungarians are really serious about their kakaós csigák – there is an entire web site devoted to testing them: We Love Kakaóscsiga

tarte au citron et aux amandes

this tarte has almonds in the crust and almonds sprinkled on top of it. i’m undecided if i like the crust better than the last one, since it was a tad dry. but it worked very well with the lemon filling (which was not as tart this time).

Ingredients:

crust

  • 75g flour
  • 25g ground almonds
  • 1 teaspoon sugar
  • a pinch of salt
  • 40g chilled butter, cut into pieces
  • 1 teaspoon cold water, more if needed

filling

  • 2 eggs
  • 3 Tbsp fresh lemon juice
  • 1 Tbsp freshly grated lemon zest
  • 80g sugar
  • 1 Tbsp butter
  • 20g sliced almonds
  • icing sugar

mix together flour, almonds, sugar and salt. using a pastry cutter, cut the chilled butter into the flour until only a few pea-sized pieces of butter remain visible. sprinkle water over the mixture and toss until it holds together. press dough over bottom and up sides of a 18cm-diameter baking pan. freeze for about 20 minutes until the crust is firm.

combine eggs and sugar in a heavy saucepan and whisk. mix in lemon juice and zest. whisk over medium-high heat until the mixture becomes thick and almost boils  (about 5-7 minutes). remove from heat and whisk in butter.

preheat oven to 200°C and bake crust for about 15 minutes, until golden. (you may want to do the complete blind-baking thing, but it worked for me also without the beans)

reduce oven temperature to 175°C. spread filling in the crust and sprinkle the almonds over. bake for about 20 minutes, until the almonds start turning golden brown and the filling is set.  sprinkle with icing sugar before serving.

Monatlicher Blog-Event bei Low Budget Cooking: Kleine Kuchen

the tarte was made in a 18cm-diameter baking pan (to be more precise: in the 18cm-diameter lid of my glassware pot), and so i’m submitting it to the blog event kleine kuchen (small cakes) by low budget cooking.

coconut milk rice with mango

i love rice pudding, but i don’t like stirring all the time to prevent the rice from sticking at the bottom of the pan, as it is often the case when you make the rice pudding with milk. here is a stick-free version:

Ingredients:

  • 1 mango
  • 1 tsp runny honey
  • 1 tbsp lemon juice
  • lemon thyme
  • 200g short-grain rice
  • 1/4 tsp sea salt
  • 1 cinnamon stick
  • 15-20g vanilla sugar (to taste)
  • one can (400ml) coconut milk

peal and cut the mango, marinate it in honey, lemon juice and a little bit of lemon thyme. cook rice and salt in water for 10 minutes.  strain the rice, put it back into the pot. add cinnamon stick, vanilla sugar and coconut milk. cook over low heat for another 10-15 minutes (stirring only occasionally), until the rice reaches your desired consistency/creaminess – i like it if the grain is still a bit firm inside, as in risotto.

we eat this as a quick lunch, or as dessert, it can also add to any brunch buffet. actually, you can eat it at any time of the day. and by the way, can you spot our table decoration?

apple pie coffee cake

“i don’t have any eggs, but i want to bake cake!” – in such cases it is a good idea to check for cakes at vegan yum yum. i ended up with the apple pie coffee cake, modified it a bit here and there (added almonds and actually de-veganized it by using dairy products instead of soy milk …) and here is my version:

Ingredients:

apple filling

  • 800g apples
  • 1 tbsp sugar
  • 1 tbsp butter
  • 100ml orange juice + 3 tbsp
  • 2 tsp corn starch

batter

  • 200g flour
  • 60g ground almonds
  • 130g sugar
  • 1.5 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp sea salt
  • 50ml plain yoghurt
  • 70ml heavy cream
  • 60ml milk
  • 100ml sun flower oil

for sprinkling

  • 1 tsp sugar
  • 1/4 tsp cinnamon

to prepare the  filling, peel, core and chop the apples. sprinkle with sugar and set aside for a few minutes. in a large pan melt butter and slowly cook the apples in it for about 10 minutes. lid should be covered. then add orange juice (i guess apple juice would be better, but i didn’t have any at hand) and boil for about 2 minutes. mix corn starch with 2-3 tbsp cold orange juice, stir in and boil again for 1-2 minutes. the filling should thicken now and can be set aside.

for the batter mix in a large bowl flour, ground almonds, sugar, baking soda, cinnamon, and sea salt. in another bowl mix plain yoghurt, heavy cream and milk (at whatever ratio of this ingredients your fridge allows, of course you may also want to switch to the vegan original by using soy milk) and sun flower oil. pour over the flour mix and stir a few times. spread a bit more than half of the batter in a greased sprinform tin (mine is 26cm in diameter), spread apple filling on top of it, then spoon remaining batter on top of the cake, the apple filling should still be visible though.

mix sugar and cinammon and sprinkle on the cake, bake at 175° for 30 minutes, reduce heat to 160° and bake for 10 minutes, then reduce to 150° and bake for another ten minutes.  (this was how it worked for me, but check for instructions on baking time also the original recipe.)

the cake just vanished during one afternoon coffee… and of course it is always a good idea to visit vegan yum yum, also without lacking any ingredients.

yeast pastry with apple, almonds and pistachios

these swirls/rolls are made like this: in a large bowl mix 300g flour, 1/4 tsp salt, 35g sugar. make a well in the middle. crumble 20g fresh yeast into the well, sprinkle a knife tip of sugar on it and disolve the yeast in 150ml lukewarm milk. let it stand for a few minutes, until the yeast-milk-mix becomes bubbly. add  70g cold butter, cut in smaller chunks. knead well until the dough comes together nicely. cover with a dish towel and let it rise on a warm place for at least 30 minutes.  meanwhile prepare the filling: chop 30g of pistachios, grate one large apple. mix together with 3tbsp ground almonds, 2tbsp sugar and 3tbsp creme fraiche. when the dough is risen, knead again for a few minutes and then roll it out to a rectangle (approximately 25 x 45 cm). brush with 3tbsp of melted butter. then spread the filling on it. roll it up and cut in slices (about 3cm wide). put the rolls on a baking tray lined with parchment paper, cover again with a towel and let them rise for another 30 minutes. brush with 1tbsp melted butter mixed with 1 tbsp milk (which i used) or 1 egg yolk mixed with 1 tbsp milk. bake at 180° for 20 minutes or until golden brown. i like these rolls especially because they are very fluffy, and the filling is moist and not to sweet.

BreadBakingDay #28 - last day of submission April 1, 2010this is a sumbission to bread baking day, an event created by zorra and hosted this month at tangerine’s kitchen.

coconut custard with pineapple

we had some coconut milk left from yesterdays bombay curry, and with one sachet of vanilla custard powder, 20g sugar and some milk it became our dessert today. just fill up the coconut milk (we had about 250ml) with milk until you have 0.5l liquid*, and prepare the custard according to manufacturers instructions, probably with a bit less sugar. i also added a knife tip of cardamom. let it chill in the fridge and serve with pineapple.

*referring to german custard package sizes

pineapple peppermint dessert

i don’t remember where i first read about this idea – but it’s really a great one. those two flavours go together very well and make for a refreshing and light desert. plus it takes only minutes to prepare it: cut a pineapple in bite-sized pieces. chop the leafes of 4-5 twigs of peppermint and pestle with 1-2 tbsp sugar. this becomes peppermint pesto, and it’s used to marinate the pineapple in it. the marinated pineapple can be enjoyed as it is or served with plain yoghurt.

mini scones

i wanted to make rolls for breakfast, but did not manage to get up in time. so we had scones, which are really quick and easy to make. i followed this recipe with minor modifications – i replaced the 140ml 1.5%milk with a mixture of 2tbsp crème fraîche and 3.5% milk and baked them at a lower temerature (200°). and since my cookie cutter is only 4 cm in diameter we got not only 6 scones, but 16 mini-scones. they were delicious, and reminded me of holidays in Ireland back in … 1998.