tag:blogger.com,1999:blog-29930939688237499452024-03-05T09:45:39.113+01:00Little Miss Princess CakesHenniehttp://www.blogger.com/profile/17319991901569279179noreply@blogger.comBlogger47125tag:blogger.com,1999:blog-2993093968823749945.post-77966813117539649882015-02-08T08:22:00.001+01:002015-02-10T03:28:01.040+01:00Homemade Meringue and An Easy Peasy Dessert<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">I can't remember ever going to my grandmother's house and there isn't a big green tin on her kitchen shelf that's full of meringues. We would get an after lunch treat of ice cream with meringue crumbled over the top. Or a bowl of fresh ripe raspberries with meringue on top. Or just a meringue to go with your afternoon coffee. My sister absolutely loves them, so much that my grandmother brought over a whole tin for Christmas. </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">People are often confused when they see I freeze my egg whites when I only need the yolk for a recipe. But egg whites actually freeze really well and once I have a small container full I usually whip up a batch of meringue.</span><span style="font-family: 'Trebuchet MS', sans-serif;"> </span><br />
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<u><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></u><u><span style="font-family: Trebuchet MS, sans-serif;">My Grandmother's Meringue</span></u></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Egg whites (can also be frozen and thawed with the lid off the container)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">70g sugar per egg white</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Dash of lemon juice</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Beat egg whites in a bowl, add a little bit of lemon juice to help it aerate better. When the egg white has stiffened up to forming soft peaks add a third of the sugar and beat until it is really stiff (so you could cut it with a knife). Quickly fold through the remaining sugar.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Transfer mixture to a piping bag and pipe meringues on a tray lined with baking paper. The meringues will keep their shape so you can pipe them fairly close together. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Alternatively you can spoon the mixture onto the baking paper and form little nests. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">These should be fairly firm meringues so rather than baking them dry them in an oven at 80°C with the door slightly ajar for 4-5 hours. (I simply put a wooden spoon in the oven door).</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Keep the cooled meringues in an airtight metal cookie containers. They keep for ages!</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Whenever you need to whip up a quick dessert just fall back on your tin of meringues.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Whip up some cream, cut some fruit that's in season and layer with the meringue in a glass. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I used some mango, strawberries and blueberries as they are all very cheap at the moment. Make the most of the fruit that's around! And then enjoy this delicious, quick and easy dessert.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">This recipe was originally published on my other blog </span><b style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://edgeofmyplate.blogspot.com.au/">edgeofmyplate.blogspot.com.au</a> </b><span style="font-family: 'Trebuchet MS', sans-serif;">where I talk about restaurants and cafes in Melbourne as well as try out new recipes.</span></div>
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Henniehttp://www.blogger.com/profile/17319991901569279179noreply@blogger.com0tag:blogger.com,1999:blog-2993093968823749945.post-68273788894783355352014-12-14T09:06:00.002+01:002014-12-17T23:42:17.912+01:00Speculoos Tiramisu - It's Starting to Taste A Lot Like Christmas<div style="text-align: justify;">
<span style="font-family: 'Trebuchet MS', sans-serif;">Yesterday we had L's parents over for a pre-Christmas lunch. L and I will be heading off to Germany soon for a cold Christmas in the Northern hemisphere. I'm so excited!</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">After prawns for entrée and a turkey that L had prepared, I brought out my dessert.</span><br />
<a name='more'></a><span style="font-family: Trebuchet MS, sans-serif;">I had made speculoos or speculatius tiramisu, both names are used in Australia. Aldi was recently selling speculatius, which to me is a traditional Christmas biscuit. Otherwise you can usually get the individually wrapped Speculoos biscuits at any big supermarket.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">I love the gentle spice of the crunchy biscuit and it goes perfectly with a cup of coffee. So I thought why not give the traditional tiramisu a bit of a twist?</span><br />
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<u><span style="font-family: Trebuchet MS, sans-serif;">Speculatius Tiramisu</span></u></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 fresh eggs</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">60g sugar</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">250g mascarpone</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4 tbsp Amaretto</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">pinch of salt</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">100ml Espresso</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">200-250g speculatius biscuits</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">cocoa powder </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Make the espresso and combine with three tablespoons of amaretto. Let cool. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Separate the eggs. In a bowl, cream together the egg yolks and half the sugar until light and creamy. While beating on low speed add the mascarpone one tablespoon at a time and add one tablespoon of amaretto.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">In a separate bowl beat the egg whites together with a pinch of salt until it forms peaks. While mixing, slowly add the other half to the sugar to the egg white mixture. Carefully fold the egg white mixture under the mascarpone.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Pour the cooled espresso mixture in a shallow container, dip half the speculatius biscuits in the espresso mixture and put in the bottom of a rectangular form or in the bottom of 4 individual glasses. I actually made one layer and added another few biscuits on top, to make the base a little thicker. Top with half the mascarpone mixture. Dip the remaining biscuits in the espresso and put on top of the cream. Use the other half of the mascarpone mixture to top again. Cover and let cool in the fridge for a few hours. When serving, sprinkle cocoa powder on top using a fine sieve. If you want you can use a paper star stencil or other christmas themed decoration.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Serves 4</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">This post and recipe were originally posted on my other blog </span><a href="http://edgeofmyplate.blogspot.com.au/2014/12/speculatius-tiramisu-european-twist-on.html" style="font-family: 'Trebuchet MS', sans-serif;" target="_blank">Edge Of My Plate</a><span style="font-family: 'Trebuchet MS', sans-serif;">, but I thought you guys would enjoy this recipe too!</span></div>
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Henniehttp://www.blogger.com/profile/17319991901569279179noreply@blogger.com0tag:blogger.com,1999:blog-2993093968823749945.post-90386129659124633252014-11-09T11:58:00.000+01:002014-11-11T07:40:47.382+01:00Lemon Pie Bites<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">With all this good food that I'm eating I do have to watch my waistline a bit, most people in Australia would have heard of Lola Berry by now. The young, blonde nutritionist that makes healthy food look and taste awesome.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; text-align: justify;">I've had her 20/20 Diet Cookbook for a while, and have tried a few things. To be honest, I'm not very good when it comes to staying away from desserts, so when I found this recipe in her book I had to try it.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">These tangy little balls are delicious and yet healthy. Win/win I think!</span></div>
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<u><span style="font-family: Trebuchet MS, sans-serif;">Lemon Pie Bites</span></u></div>
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<span style="font-family: Trebuchet MS, sans-serif;">150 g (1 ½ cups) almond meal*<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">45 g (½ cup) desiccated coconut<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 tablespoons maple syrup<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">juice of 3 lemons<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">zest of 1 lemon<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 vanilla pod, split and scraped<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">125 ml (½ cup) coconut oil, melted<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">pinch pink salt<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">60 g (1 cup) shredded coconut, for rolling*<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Put all the ingredients (except the coconut for rolling) in a food processor and blitz for 30 seconds. <o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Place a teaspoonful of the mixture into your palm and shape into a little ball. Roll in the shredded coconut and place on a plate. </span><span style="font-family: 'Trebuchet MS', sans-serif;">Repeat until you have used up all of the mixture. Refrigerate for about 20 minutes or until firm. </span><span style="font-family: 'Trebuchet MS', sans-serif;">Store in a plastic container in the fridge or freezer.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">*Notes:</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I used a Thermomix, so instead of using almond meal I just blitzed 150g of raw almonds, a bit cheaper than almond meal.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Rolling the bites is much easier with slightly damp hands. I actually used of mixture of shredded and desiccated coconut for rolling. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxW2ECB_9pet5M3FypB7jhktMOytnTeeIL6vW3farjH3jXxRhKrXz6BtrIMZGmIxQdlc0ySOYNSUzyNIpfDEWTBt8L-xjbRresvisIBMas9sy8ONoT0LcngEsb2Y-qmE6Xhrp9Ezrx2m8/s1600/IMG_5313+-+Kopie+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxW2ECB_9pet5M3FypB7jhktMOytnTeeIL6vW3farjH3jXxRhKrXz6BtrIMZGmIxQdlc0ySOYNSUzyNIpfDEWTBt8L-xjbRresvisIBMas9sy8ONoT0LcngEsb2Y-qmE6Xhrp9Ezrx2m8/s1600/IMG_5313+-+Kopie+(2).JPG" height="480" width="640" /></a></div>
<span style="font-family: 'Trebuchet MS', sans-serif; text-align: justify;">Recipe taken from Lola Berry's </span><a href="http://lolaberry.com/lolas-store/" style="font-family: 'Trebuchet MS', sans-serif; text-align: justify;" target="_blank">20/20 Diet Cookbook</a><span style="font-family: 'Trebuchet MS', sans-serif; text-align: justify;">.</span><br />
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Henniehttp://www.blogger.com/profile/17319991901569279179noreply@blogger.com0tag:blogger.com,1999:blog-2993093968823749945.post-81652854983908844292014-11-08T10:59:00.000+01:002014-11-08T10:59:20.836+01:00Vanilla Slice<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Last weekend I might have gone to one of the strangest Hen's parties ever. The party itself was great, we went to Toast To The Coast in Geelong and enjoyed a lovely day of wine tasting and good food. However, the strange part was that my lovely friend, the bride, unfortunately couldn't come to her own Hen's Day as she was sick at home (she did come for breakfast the next day).</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Vanilla Slice is one of her favourite sweet things to eat so of course it had to be on the menu. i have never made a Vanilla Slice before, it's another one of those things that we don't really have in Germany so I only discovered them when I came to Australia.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">I did some internet research and came across this recipe from Vali Little and her stuff usually always works well. I braved it and tada; it worked out well and tasted really good. The bride tried one for breakfast the day after and I got the thumbs up from the Vanilla Slice lover!</span></div>
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<u style="font-family: 'Trebuchet MS', sans-serif;">Vanilla Slice</u></div>
<span style="text-align: justify;"><span style="font-family: Trebuchet MS, sans-serif;">2 bought puff pastry sheets</span></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">250ml (1 cup) milk</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 vanilla bean, split</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup cornflour</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3/4 cup custard powder</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">220g (1 cup) caster sugar</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">750ml (3 cups) thickened cream</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">50g unsalted butter</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 egg yolks</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Icing sugar to dust</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Preheat oven to 210°C. Line a 20cm square pan with aluminium foil, so that the foil comes up over the sides (this allows you to lift out the slice).</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Place each pastry sheet on a baking tray lined with non-stick baking paper, then bake for 8-10 minutes or until golden brown. Set aside to cool. Once cool, place 1 pastry sheet, cooked-side up, in bottom of pan. (You may need to trim it slightly to fit.)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Place milk in a pan over medium heat. Scrape in vanilla seeds and add bean too. Warm gently, then set aside for 10 minutes.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Place cornflour, custard powder and caster sugar in a pan. Strain milk, discard bean*, into pan with cornflour and whisk until smooth. Add cream, then return to heat, stirring constantly, over low heat until the mixture thickens and boils. Add butter, stirring well to combine, then remove from heat and whisk in egg yolks, one at a time, until smooth. Pour into pastry-lined pan and set aside to cool slightly before placing other piece of pastry, cooked-side up, on top. Refrigerate overnight.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Remove from pan, dip a knife into hot water and cut the vanilla slice into squares, dust with icing sugar.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">*I never throw my vanilla beans away, I simply rinse them under cold water, let them dry and then keep them in a screw top jar with sugar, it makes the most amazing vanilla sugar.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;">Recipe adapted from <a href="http://www.taste.com.au/recipes/6709/vanilla+slice" target="_blank">Valli Little's recipe</a> and initially blogged about on my other blog <a href="http://edgeofmyplate.blogspot.com.au/2014/11/vanilla-slice.html" target="_blank">edgeofmyplate.com</a></span></div>
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Henniehttp://www.blogger.com/profile/17319991901569279179noreply@blogger.com0tag:blogger.com,1999:blog-2993093968823749945.post-71451138421954479882014-10-30T12:25:00.000+01:002014-10-30T12:25:30.149+01:00Delicious Tangy Lemon Tart<div style="text-align: justify;">
<span style="font-family: 'Trebuchet MS', sans-serif;">Lemon tart was one of the first cakes I baked when I first moved to Australia in 2007. My friend had introduced me to it, I can't remember ever having it in Germany before coming out here. But the first time I ate it I fell in love with this tangy smooth tart encased by a crunchy base.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">I recently promised a colleague a cake as a thank you for a favour and as I had made the <a href="http://edgeofmyplate.blogspot.com.au/2014/09/the-most-delicious-french-apple-tart.html#more">French Appletart</a> for the office before we decided on a lemon tart instead. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">So last week I made this recipe and it turned out beautifully. It was delicious and tangy, smooth and crispy. And everybody loved it. I'll definitely be making this one again, it was summer on a plate! </span></div>
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<u>Tangy Lemon Tart</u></div>
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150g plain flour</div>
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40g icing sugar mixture</div>
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90g butter, chopped</div>
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1 egg, separated</div>
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For the filling</div>
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4 eggs</div>
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1 tablespoon grated lemon rind</div>
<div style="text-align: justify;">
180ml lemon juice</div>
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165g caster sugar</div>
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125ml thickened cream</div>
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Process flour, icing sugar and butter in a food processor until combined well. Add the egg yolk, keeping the egg white for the filling, and process until ingredients just start to come together. Knead the dough lightly on a floured surface until smooth; wrap in plastic and refrigerate for 30 minutes.</div>
<div style="text-align: justify;">
Grease a 24cm loose-based flan tin. Roll the pastry between two sheets of baking paper until large enough to line the prepared flan tin. Ease the pastry into the tin and press it into the side. Trim the edge, prick the base several times with a fork, then place the tin on an oven tray and freeze for 15 minutes. </div>
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Meanwhile, preheat the oven to moderate (180°C/160°C fan-forced). Cover the pastry with baking paper and fill with dried beans or rice. Bake in a moderate oven for 15 minutes. Remove the paper and beans and bake for a further 5 to 10 minutes or until browned lightly. Carefully shield the sides of the pastry with foil if over-browning.</div>
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Reduce the oven temperature to low (150°C/130°C fan-forced).</div>
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For the filling, whisk the eggs, egg white, rind, juice, sugar and cream in a medium bowl.</div>
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Pour the filling through a strainer into the pastry case, then bake in a slow oven for about 25 minutes or until just set; cool. Refrigerate until cold.</div>
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Dust with sifted icing sugar and serve with cream, if desired.</div>
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<div style="text-align: justify;">
<span style="font-size: x-small;">This post was originally published on my other blog <a href="http://www.edgeofmyplate.com/" target="_blank">Edge Of My Plate</a>, but I thought, I'd also share it with you on here!</span></div>
<div style="text-align: justify;">
<span style="font-size: x-small;">Recipe from <a href="http://www.aww.com.au/food/recipes/2007/4/tangy-lemon-tart/">The Australian Women's Weekly - Best Food Collection</a></span></div>
</span> Henniehttp://www.blogger.com/profile/17319991901569279179noreply@blogger.com0tag:blogger.com,1999:blog-2993093968823749945.post-55125204775666561472014-07-11T10:56:00.000+02:002014-07-11T10:57:52.309+02:00Engadine Nut Cake (Swiss Nut Cake)<div style="text-align: justify;">
<span style="font-family: inherit;">It's winter over here in Melbourne and winter to me means cold, short days and snow. I get two out of those three, unfortunately hardly ever snow though! Growing up in Germany meant we were not too far from Switzerland which meant we could go skiing some years. I remembered vividly one time when we went skiing my grandmother on my father's side came with us and the day we arrived we went to this cafe and had 'Engadiner Nusstorte', a swiss nut cake from the region of Engadine.</span><br />
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<a name='more'></a>Not only have I had the cake there, but it's also my father's favourite cake that my mother would make for his birthday in November every year. </div>
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<span style="font-family: inherit;">I had a craving for this, given it's winter now. When I asked my mother in Germany for her recipe and send her a photo of the finished cake in return she said "That looks so autumnal, it's 30°C over here...". So while my family is enjoying the heat, I'm creating a little piece of Swiss winter on this side of the world.</span><br />
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<span style="font-family: inherit;"><br /></span><span style="font-family: inherit;"><u>Engadine Nut Cake</u></span></div>
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<span style="text-align: start;">200g butter</span></div>
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430g sugar</div>
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lemon zest</div>
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1 egg + 1 egg yolk</div>
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400g flour</div>
<div>
300g cream</div>
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4 Tbsp honey</div>
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400g chopped walnuts</div>
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2cl Kirschwasser (if desired, you can find it in most bottleshops)</div>
<div>
for brushing the top 1 egg yolk + 1 tbsp milk</div>
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Pastry: </div>
<div>
Mix the butter, lemon zest and 180g of the sugar. Add the egg and egg yolk and mix well. Slowly add the flower and knead to a shortcrust pastry consistency. Roll into a ball, cover in cling wrap and cool in the fridge for half an hour.</div>
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Filling:</div>
<div>
Melt 250g of sugar, add cream and honey, mix well and bring to the boil. Add nuts and Kirschwasser (if you're using it). Mix and let cool.</div>
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Grease a springform pan and preheat the oven to 180°C. Roll out a little more than half the pastry and lay into the pan, forming a two cm high edge. Pour the filling on top and fold the edge over the mixture (see photo). </div>
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Roll out the remaining pastry and put on top the mixture, gently press together the edges using a fork. You can either make a pattern on top using a fork or if you have some pastry left over cut out some leaves and put on top. Mix the egg yolk and milk and brush the top of the cake. </div>
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Bake for 45 minutes, you might have to cover it with some alumium foil towards the end. </div>
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Let cool and serve.</div>
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Engadine nut cake keeps for a few weeks, that is if you don't eat it quicker...</div>
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Henniehttp://www.blogger.com/profile/17319991901569279179noreply@blogger.com0tag:blogger.com,1999:blog-2993093968823749945.post-18915636396925748612014-07-06T06:42:00.002+02:002014-07-06T07:02:31.223+02:00A Country Wedding Cake<div style="text-align: justify;">
Unfortunately, since starting a new job in February I don't find nearly enough time for baking anymore as I would like too. But when my brother and (then still prospective) sister-in-law asked me whether I wanted to make their wedding cake I was more than happy to get my baking utensils out!</div>
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<a name='more'></a>I had two weeks of annual leave and made my way from the cold Melbourne winter to the (not so warm) German summer. I arrived a week before the wedding and got baking pretty much straight away.<br />
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We had the house full of family and the wedding party, so I couldn't really block the kitchen for days. I thought the best approach would be to bake the cakes in batches, freeze them and then get them out the day before, fill them and cool the whole cake. This worked well as it broke up the process and I wasn't in anyone's way for more than an hour at a time.<br />
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<span style="text-align: justify;">I used <a href="http://littlemissprincesscakes.blogspot.de/2014/01/lemon-cake-with-lemon-cream-cheese.html" target="_blank">this recipe</a> for a lemon cake but also added some <a href="http://littlemissprincesscakes.blogspot.de/2013/08/post-aus-meiner-kuche-zusammen-hats.html" target="_blank">lemon curd</a> to the icing to make it even more lemony.</span><br />
<span style="text-align: justify;">To decorate the cake I used fresh berries and roses from my parents garden. The cake must've tasted nice as it was all gone when I went to get a slice... </span><br />
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M & F, thank you to you two for letting me be part of your big day and trusting me with this, I'm super happy for you and so glad to have you as a "new sister" in the family!Henniehttp://www.blogger.com/profile/17319991901569279179noreply@blogger.com0tag:blogger.com,1999:blog-2993093968823749945.post-26566265663153927432014-01-18T11:47:00.000+01:002014-01-18T11:48:43.092+01:00Lemon Cake with Lemon Cream Cheese Frosting from the Hummingbird Bakery<span style="font-family: Trebuchet MS, sans-serif;">At this time of year there are usually a few engagements around. Very excitingly, my brother and his awesome girlfriend just got recently engaged, but unfortunately Germany was too far for me to fly over to celebrate with a glass of champagne with them. However, my boyfriend's sister also just got engaged and we caught up with her and her fiancé at their parents house for some dinner and bubbles. I thought an engagement cake would be great to celebrate the occasion. </span><br />
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<a name='more'></a><span style="font-family: 'Trebuchet MS', sans-serif;">I initially planned on making a pink champagne and strawberry cake, however after having gone to four different spcialty stores we could not find Marc de Champagne (a champagne paste), so my boyfriend got to choose a different cake for his sister.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">My boyfriend actually baked this cake, I got to watch him and finally do the cutting, filling and decorating. So really, it's a joined attempt! </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><u>Lemon Cake with Lemon Cream Cheese Frosting</u></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">For the Sponge</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">120g unsalted, softened butter</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">420g caster sugar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">350g plain flour</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4.5 tsp baking powder</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">350ml buttermilk</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Zest of 2 lemons</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 large eggs</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">100g Raspberry jam</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">For the Frosting</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">900g Icing sugar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Zest of 1.5 lemons</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">150g unsalted, softened butter</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">375g full-fat cream cheese</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">For the Decorations</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Grated lemon zest</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">A few raspberries</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Preheat the oven to 160°C and lightly grease a 22cm round, loose-bottomed cake tin.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">In a large bowl, mix together the butter, sugar, flour and baking powder until it forms a sandy consistency.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">In a seperate bowl whisk together the buttermilk, lemon zest and eggs.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">With the mixer on medium speed, gradually pour half of the liquid into the crumb mixture, scraping down the sides of the bowl from time to time. Mix thoroughly until the batter is thick and smooth. Once all the lumps are gone, add the rest of the liquid and mix until combined.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Pour the batter into the greased cake tin and bake the sponge for about 40 minutes or until golden brown and the sponge bounces back when lightly touched. Remove from the tin and allow to let cool completely.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">In a large bowl gradually mix the icing sugar, lemon zest and butter together on a low speed until combined and there are no large lumps of butter. Add a little of the cream cheese to loosen and beat until smooth, then add the rest of the cream cheese and beat the frosting until light and fluffy.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Cut the sponge into 3 even layers. Place the first layer on a plate or cake stand and spread on a layer of raspberry jam. Top with 4-5 tablespoons of frosting. Smooth the frosting out using a palette knife. Sandwich the second layer on top, then add more jam and frosting, followed by the third layer of cake. Next, frost the top and the sides of the cake, covering it completely so that no sponge is showing. I also piped some blobs around the cake to hold the engagement rings (I got these ones from Wilton). Finally decorate the top with some raspberries and lemon zest, if desired.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Serves 12</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">From: the hummingbird bakery; HOME SWEET HOME</span><br />
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Henniehttp://www.blogger.com/profile/17319991901569279179noreply@blogger.com0tag:blogger.com,1999:blog-2993093968823749945.post-6100606882497091952014-01-04T12:00:00.000+01:002014-01-04T12:00:06.762+01:00Pasteis de Nata (Donna Hay)<span style="font-family: Trebuchet MS, sans-serif;">Pastéis de Nata are little scrum-deliam-ptious goodies that I tried in a cafe in Melbourne for the first time. By the time I moved back to Hamburg in 2011 you could get them at a lot of cafés over there too.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">The first Pastéis de Nata were bake by monchs in Portugal, in Belém, which is now a part of Lisbon and where the got their name from - Portuguese tarts or Pastéis de Belém. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Small, flaky puff pastry cases filled with a vanilla custard with a hint of lemon.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">I have ried a few recipes before and they came out ok, but not quite the way I wanted them. Then I found this recipe by Donna Hay and I thought, alright, let's give this another go and they came out beautifully! </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><u>Pastéis de Nata (Pastéis de Belém)</u></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">165 g caster sugar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">180 ml water</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Peel from one lemon</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 vanilla bean, halved and seeds scraped</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">35 g cornflour</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">375 ml milk</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 eggyolks</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 x 375 g sheet all-butter puff pastry (it's important to use an all-butter puff pastry to achieve the light and crispy pastry)</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Preheat oven to 200°. Place the sugar, water, lemon peel and vanilla bean and seeds in a saucepan over low heat and stir until the sugar is dissolved. Increase heat to high and bring to the boil for 4 minutes or until thickened slightly. Remove the lemon peel and vanilla bean and discard*.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Place the cornflour and 125 ml of the milk in a large bowl and mix until smooth. Add the egg yolks and whisk to combine. Add the remaining milk and the sugar syrup and whisk until combined. Pour the egg mixture into a saucepan and pace over medium heat. Bring to the boil and cook, whisking continuously for 6 minutes or until the mixture is thickened. Set aside to cool completely.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Half the sheet of puffpastry (if you are using 2 square sheets, still half them), layer two half sheets on top of each other. Starting at the short end, tightly roll into a log. Trim the edges and cut into 12 x 1cm rounds. (With the square sheets, you will have to make two logs and cut each into 6). Lay the pastry rounds flat on a lightly floured surface and roll out to 12 x 10cm rounds. Carefully press the pastry rounds into a 12-hole, lightly greased muffin tin. Divide the custard between the pastry cases and smooth the top. Bake for 25-27 minutes or until the custard is just blistered and golden. Allow to cool in tins for 5 miutes before turning them out onto a wire rack to cool completely.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Makes 12</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">*In order to make vanilla sugar, simlpy wash the vanilla bean under some water and let dry. Once dried you can put the beans in a container with sugar which will give the sugar a very instense vanilla flavour and lasts forever!</span><br />
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Henniehttp://www.blogger.com/profile/17319991901569279179noreply@blogger.com0tag:blogger.com,1999:blog-2993093968823749945.post-22875358513826716502013-12-24T14:39:00.001+01:002013-12-24T14:41:22.618+01:00Eggnog, a yummy treat for Christmas<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">At home we have the tradition to decorate the Christmas tree on the night of the 23rd of December and drink Glühwein (mulled wine) while we're doing so.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Since it's very hard to find Glühwein in Australia we opted for a change of tradition and made some eggnog last night while we were decorating the tree. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Super creamy and yummy and tastes Christmassy! </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">You can enjoy eggnog warm or cold but we chose the warm version and love it enough to make it again tonight</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><u>Eggnog</u></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">3 eggs<br />1 egg yolk<br />55g sugar<br />a good pinch of salt<br />500ml milk<br />1/2 tablespoon of vanilla essemce<br />1 pinch of nutmeg<br />1 pinch of cinnamon<br />125ml alcohol, Brandy, Scotch, Rum, whatever you like<br />60ml cream</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Place the eggs and sugar into a pan and whisk until light colored and frothy. Whisk in 150ml of milk, salt and vanilla. Place the pan over low to medium heat, do not cook (!), continuing to stir until the mixture thickens and coats the back of a wooden spoon, takes about 5 minutes. If you have a thermometer use it to make sure the mixture doesn't go over 70°C, otherwise you end up with scrambled eggs.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Remove pot from the heat and let stand for 5 minutes.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Stir in the remaining milk, nutmeg, cinnamon, alcohol and cream, whisk well.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Serve warm and add some whipped cream on top if you have and a sprinkle of cinnamon.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Merry Christmas!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">You can easily double the amounts, the ingredients above make about 4-5 glasses, dependig on size.</span></div>
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Henniehttp://www.blogger.com/profile/17319991901569279179noreply@blogger.com0tag:blogger.com,1999:blog-2993093968823749945.post-51663661703885397772013-12-22T14:05:00.000+01:002013-12-22T14:11:30.579+01:00Gingerbread Men Garland - an edible Christmas decoration<span style="font-family: Trebuchet MS, sans-serif;">This year is going way too fast... When I arrived in Australia in October I thought I had a lot of time before Christmas but now it seems like the last two months just passed in a blur...</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">I'm mostly giving away home-made gifts this year, when I found this cute idea in the current Donna Hay magazine I thought it's worth giving it a go since I had never made gingerbread before and they worked out reallly well! </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">125g unsalted butter</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup (90g) brown sugar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2/3 cup (230g) golden syrup</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 1/2 cups (375g) plain flour</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 teaspoons ground ginger</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 teaspoon bicarbonate of soda (baking soda)</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Preheat oven to 160°C (325°F). Place the butter and sugar in an electric mixer and beat for 8-10 minutes, scraping down the sides of the bowl, until pale and creamy.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Add the golden syrup, flour, ginger and baking soda and beat until the mixture just comes together to frm a smooth dough. Roll the dough out between two sheets of non-stick baking paper t 4mm thick and refrigerate for 30 minutes.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Using a small gingerbread man cookie cutter, cut out shapes and place on baking trays lined with baking paper.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Now the recipe calls for using the tip of a 6mm-round nozzle to cut out two holes from each gingerbread man, however I found that the holes were closing up again in the oven and I simply cut out the holes straight after they came out of the oven, worked fine for me.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Bake cookies for 6-8 minutes or until golden brown.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Once the little men have cooled completely, thread them onto a ribbon and tie the ends.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">We are only going to put our christmas tree up on the 23rd, but I will definitely use them to decorate the tree.</span>Henniehttp://www.blogger.com/profile/17319991901569279179noreply@blogger.com0tag:blogger.com,1999:blog-2993093968823749945.post-68168111347414301612013-11-21T12:41:00.000+01:002013-11-21T12:42:03.342+01:00From the other side of the world with scrumptious sconesOh dear, I feel really bad. My last post was written months ago and maybe some of you thought I had lost interest, but no! I'm back! Over the last few months I have been busy sorting through my apartment and packing boxes to move to the other side of the world.<br />
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I arrived in Hobart, Tasmania (Australia) about a month ago and I'm settling in well. For those of you who don't know where Tassie is, I found a little map for you.<br />
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Most of my baking things are still packed up in boxes on a ship on their way to Australia, but some have already arrived by post.<br />
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Because Australia has different seasons to Germany I was hoping to arrive here and be greated by blue sky and sun, but no. Unfortunately not quite. Last Sunday however we had nice enough weather for me to make scones for an afternoon tea out on the patio. For that I had made scones. I love scones, there is something comforting about them, the way you slice them open and they are still warm and soft and fluffy and you spread jam and cream on it... It's just delicious!<br />
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I only received this recipe a few days before from my best friend down here who is a fantastic baker. She told me this recipe was foolproof, so far I can only agree!<br />
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<u>High Tea Scones</u><br />
4 cups of self raising flour<br />
1/2 tsp salt<br />
300 ml cream<br />
325 ml lemonade<br />
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Preheat oven to 250°C.<br />
Mix flour and salt in a large bowl, mix with a knife.<br />
Add the cream and mix again using a knife. Repeat the same with the lemoande, do not use a handmixer, but only "cut" the mixture with a knife.<br />
The lemonade helps make the dough nice and fluffy and replaces the sugar.<br />
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Roll out dough to about 1.5-2 cm on a floured surface. Cut out scones using a scone cutter and place fairly close together on a tray that's lined with baking paper. Just fold the leftover dough and roll out again, a little thicker this time as they won't rise as much as the first ones.<br />
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Bake scones at 250°C for about 15 minutes. Serve warm with cream and jam.<br />
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Makes about 24.<br />
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Henniehttp://www.blogger.com/profile/17319991901569279179noreply@blogger.com0tag:blogger.com,1999:blog-2993093968823749945.post-45869567750410117902013-08-15T12:51:00.004+02:002013-08-15T12:52:29.676+02:00A parcel from my kitchen for a fellow blogger...<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Once upon a time, three German bloggers came up with the idea how lovely it would be if all the bloggers and kitchen goddesses in Germany would create a parcel every few months and exchanged that with one another - <a href="http://www.postausmeinerkueche.de/" target="_blank">Post aus meiner Küche</a> (A Parcel from my kitchen) was born. It's always a different theme and this time it was "It tastes better when eaten together" since the 30th July was the International Friendship Day and I met my lovely exchange partner exactly on that day to not just swap parcels, but to actually eat them together.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I had packed different little things in my parcel for Gesa and her little daughter.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">It consisted of antipasti, redcurrant cupcakes,creamy rice pudding with cherries and lemon curd.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Since my time in Australia I love lemon curd, you were never able to get it in Germany, but now it's available at more and more supermarkets, however, it's still quite pricey I find and it's soo easy to make at home! </span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><u>Lemon Curd</u></span><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: 'Trebuchet MS', sans-serif;">Ingredients</span><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: 'Trebuchet MS', sans-serif;">3 egg yolks</span><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: 'Trebuchet MS', sans-serif;">1 whole egg</span><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: 'Trebuchet MS', sans-serif;">3/4 cup sugar</span><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup lemon j</span><span style="font-family: 'Trebuchet MS', sans-serif;">uice</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">zest of 2 lemons</span><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: 'Trebuchet MS', sans-serif;">4 tablespoons unsalted butter, cut into small cubes</span><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">In a small saucepan, whisk together egg yolk and egg until combines. While whisking, pour in sugar, lemon juice and zest, and continue whisking until creamy and well incorporated, about one minute. Place over medium heat, whisking constantly, until the custard thickens and can coat the back of a wooden spoon, about 8-10 minutes. Remove the pan from the heat, and stir in the butter, one cube at a time (like making a hollandaise sauce). Strain into a bowl or jar and pour into 4-5 tiny little jam jars or 1.5-2 normal jars.</span></div>
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By the way, lemon curd freezes really well.</div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">I often use it on toast but you can also use it as a filling for cakes, on top of some little tartlettes, mixed with buttercream or just eat it by the spoon! </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Next I thought, cupcakes are something I always like to share and all of my friends and colleagues love them. This time I used some redcurrants from my parents garden for a taste of summer. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><u>Redcurrant-Cupcakes</u></span></div>
<span style="font-family: Trebuchet MS, sans-serif;">Ingredients for 12 cupcakes:</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">1 cup plain flour</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tsp baking powder<br />100g softened unsalted butter<br />1/2 cup sugar<br />2 eggs<br />1 little dash of vanilla extract<br />1/2 cup milk <br />a handfull of redcurrants</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Preheat oven to 170°C. </span><span style="font-family: 'Trebuchet MS', sans-serif;">Line two 12-hole muffin trays with cupcake papers.</span><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Sift together the flour and baking powder. In a separate bowl cream the butter for 1-2 minutes. </span></div>
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Add sugar a third at a time, beating for 2 minutes after each addition.</div>
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After the last addition beat until the mixture is light and fluffy and the sugar has almost dissolved. </div>
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Add eggs one at a time, beating for 1 minute after each egg or until mixture is light and fluffy. After the last egg has been added beat until it has all come together nicely.</div>
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Add the vanilla extract and beat until combined. </div>
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Add a third of the flour to the creamed mixture and beat on low speed until combined. Add half of the milk and beat until combined. Repeat this process. </div>
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Add the remaining third of the flour and beat until thoroughly combined; do not over-beat or the mixture will toughen.</div>
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Spoon mixture into cupcake papers, filling each about half full, put some redcurrants on top and fill papers until about two thirds full. </div>
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Bake for 18-20 minutes, or until a skewer inserted comes out clean. Remove cupcakes from the trays immediately and cool on a wire rack for 30 minutes.</div>
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<span style="font-family: Trebuchet MS, sans-serif;">For decoration I added some pretty redcurrants on top (which Gesa's daughter loved!)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">For me rice pudding or cream rice how they say in Australia, is an absolute comfort food. We used to get it when we were kids and even nowadays it's like a "bandaid for the soul". In winter I love to eat it warm with cherries and some cinnamon sugar, in summer I prefer to just have it cold with cherries.</span></div>
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<u><span style="font-family: Trebuchet MS, sans-serif;">Rice pudding with cherries</span></u></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ingredients</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1l milk</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">50g sugar</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 pinch of salt</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 vanilla bean</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">200g milk rice</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">500g cherries in a jar</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tbsp vanilla pudding powder</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Put milk, sugar and salt in a pot. Cut the vanilla bean length wise and scrape out the seeds. Put seeds and vanilla bean in the pot with the milk. Bring the milk to the boil and add the milk rice. Stir and cook for about 30 minutes. Take out the vanilla bean, scrape out again and add seeds to the rice pudding. Put vanilla bean aside.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Put cherries in a separate pot, mix a bit of the juice with </span><span style="font-family: 'Trebuchet MS', sans-serif;">two tablespoons of the vanilla pudding powder. Add to the cherries and bring to the boil until it thickens.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Serve rice pudding hot or cold, however you prefer it. If you don't have cherries, it's also absolutely delicious with apple purée! </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">The last thing I added to my parcel was something savoury, mixed antipasti, unfortunately you can't see them very well (or at all) in the photo. But they are yummy and they look great too! </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">My mum often makes antipasti at home, it's the perfect food for when I arrive at their place late on a Friday night after a long drive and we sit out on the patio with antipasti, a cheese platter, some crusty bread and a glass of wine.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><u>Mixed antipasti</u></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ingredients</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Oil</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">White wine</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Salt</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Garlic</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Spices</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Champignons</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Carrots</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Zucchini</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Capsicum</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Depending on how much you ant to make, you always need to mix 1/3 oil with 2/3 wine. Put in a pot and add finely chopped garlic, A LOT of salt and spices as you prefer.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Bring to the boil.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Peel the carrots and cut lengthwise into quarters, if need be cut in half again.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Cut the other vegetables and boil one vegetable after the other in the broth. Don't cook them all together as they need different times to cook. Carrots, capcisum and mushrooms needed a bit of time whereas zucchini on the other hand doesn't need long at all. Best to just watch and try. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Take out antipasti and leave on a plate to cool. Put in tupperware containers with some of the broth and keep in the fridge. Serve with bread and cheese and a crisp, cool wine.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I really enjoyed putting together a parcel for Gesa and I absolutely loved what she made for me.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Enjoy giving some of the recipes a go and let me know how you went! </span></div>
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Henniehttp://www.blogger.com/profile/17319991901569279179noreply@blogger.com0tag:blogger.com,1999:blog-2993093968823749945.post-82828858415655091712013-07-26T16:19:00.000+02:002013-07-26T16:24:28.441+02:00Chocolate Malheur with a caramel centre - A quick and easy way to get a chocolate fix... maybe too easy! <span style="font-family: 'Trebuchet MS', sans-serif;">It's been a while since my last post even though I have been baking, cooking and trying some delicious things in the past weeks! But I had a special visitor from Down Under and was on holidays, so the posts are coming in a bit delayed now! </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">As I said, my boyfriend visited from Australia, we met in Paris and came back to Germany so I could show him my country. In Paris we did try some delicious food, but being back in Hamburg meant we could cook together again. He was in charge of the main course (Salat and chicken, perfect summer meal) and I was making dessert, which meant I could finally try the book (sorry, seems it's only available in German) <a href="http://www.amazon.de/dp/3799502319" target="_blank">Zum Dahinschmelzen - Kleine Kuchen mit flüssigem Kern</a> which has been standing in my bookshelf for a while but I never had the chance to make anything.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Only a few ingredients that I usually have at home anyway and quick to make which means it's very tempting to just whip up a couple of these on any night of the week for a quick fix of chocolatey goodness. I have been able to resist so far! </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">In any case, this book is definitely making it into the box with cookbooks I'm taking with me when I move in less than three months! Eeeek, it's going so fast! </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><u>The Original Dark Chocolate Malheur with Caramel Centre</u></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">2 eggs</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">50g brown sugar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp all-purpose flour</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp cornstarch</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">140g dark chocolate</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">110g butter</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 tbsp cream</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 tbsp caramel or dulce de leche</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">1. Preheat oven to 200°. Prepare 4 dessert rings by buttering them on the inside, then springle some flour on top or simply use baking paper. Place the rings on a baking tray lined with baking paper. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2. Mix eggs and brown sugar until they are well combined and have a light consistency. Fold in the sifted flour and starch, then continue mixing.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3. Melt the chocolate together with the butter and cream over a waterbath.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">4. Slowly add the chocolate mixture to the egg - sugar- flour mixture and mix until smooth and well combined.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">5. Fill the dessert rings to about half, then add a spoonful of caramel before adding more chocolate batter. Bake for about 6-7 minutes. When the cakes are baked they should still feel soft to the touch. Take off the rings and serve immediately.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I think vanilla ice cream goes really well, as these little hip huggers are indeed quite sweet and also hot.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Enjoy and don't hold me responsible for any future temptation to have these for dinner every night! </span></div>
Henniehttp://www.blogger.com/profile/17319991901569279179noreply@blogger.com0tag:blogger.com,1999:blog-2993093968823749945.post-52512174815870051452013-07-03T23:07:00.000+02:002013-07-03T23:07:56.984+02:00Green, green, green - Chocolate Espresso Cake with Salted Caramel Filling<div class="separator" style="clear: both;">
<span style="font-family: Trebuchet MS, sans-serif;">I wrote a post about lots of <a href="http://littlemissprincesscakes.blogspot.de/2013/06/green-green-green-vanilla-cupcakes-with.html" target="_blank">green cupcakes with a bit of glitter</a> the other day and I've been wanting to write another post that is about something green. To quickly tell the story again, my friend had invited me to her birthday party which was themed "green" and I had offered to bring something. </span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; text-align: left;">She took me up on that offer and asked if I could make cupcakes. As a suprise for her and her flatmate I decided to make this cake, which I had found on </span><a href="http://www.the-culinary-trial.de/happy-3rd-birthday-blogi/" style="font-family: 'Trebuchet MS', sans-serif; text-align: left;" target="_blank">"The Culinary Trial"</a><span style="font-family: 'Trebuchet MS', sans-serif; text-align: left;">, which looked soooo delicious that I had been waiting to find a good occasion. Maike from the Culinary Trial got the recipe from </span><a href="http://www.kuriositaetenladen.com/2011/08/schoko-karamell-torte-mit-fleur-de-sel.html" style="font-family: 'Trebuchet MS', sans-serif; text-align: left;" target="_blank">Steph of "Kleiner Kuriositätenladen"</a><span style="font-family: 'Trebuchet MS', sans-serif; text-align: left;"> and changed it a bit and I changed it a little bit again. (Unfortunately both blogs are in German...).</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; text-align: start;">The cake itself is a chocolate espresso cake and was filled with a caramel buttercream and some fleur de sel.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">This cake was super easy and looked very impressive! Unfortunately I didn't get to try a piece which I guess means, I have to make it again!</span></div>
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<u><b><span style="font-family: Trebuchet MS, sans-serif;">Chocolate Espresso Cake (<span style="border: 0px; font-size: x-small; line-height: 22px; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">Ø</span></span>12cm)</span></b></u><br />
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<span style="font-family: Trebuchet MS, sans-serif;">90g flour</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">100g sugar</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">45g cocoa</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3g baking soda</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2g baking powder</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">pinch of salt</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">30ml vegetable oil</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">95ml buttermilk</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">95ml espresso (cooled)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 egg</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp vanilla extract</span></div>
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<b><u><span style="font-family: Trebuchet MS, sans-serif;">Caramel buttercream</span></u></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">150g butter</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">250g icing cugar</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">200g caramel or dulce de leche</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">fleur de sel to sprinkle on top</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Make espresso and let completely cool.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Mix flour, sugar, baking soda, baking powder and salt in a bowl.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Add oil, buttermilk, espresso, egg and vanilla extract and mix until thoroughly combined.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Preheat oven to 180°C. Grease 12cm baking pan, pour 1/3 of the mixture (abt 160g) into the pan and bake for about 10 minutes. In case the cake has risen too much, simply put a small cake on the cake and gently push down, this should make the cake very even.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Remove the cake from the pan and cool and a cooling rack. Grease the pan again and bake the other two layers, one at a time.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Let the cakes completely cool. In the meantime combine ingredients for the caramel buttercream. Spread a layer of buttercream on the first layer, sprinkle a little bit of fleur de sel on top. Repeat this for the other two layers on top. To be able to put the fondant on and to make it look smooth and even you need to cover the whole cake in buttercream and smooth it down with a palate knife. By the way, sprinkling some fleur de sel on the smoothed down buttercream wasn't so smart, you could see little bumps in the fondant...</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I had coloured the fondant with green gel colouring. Roll out the fondant, put on top of the cake and gently push it down and smooth it down and around the cake using your hands. Make sure not to have any creases! Cut of any excess, add whatever decorations you want, et voilà, the green chocolate-espresso-caramel cake is done! </span></div>
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Henniehttp://www.blogger.com/profile/17319991901569279179noreply@blogger.com0tag:blogger.com,1999:blog-2993093968823749945.post-72072908653849193442013-06-26T15:56:00.000+02:002013-07-26T16:24:41.057+02:00Delicious, little strawberry tartlettes with vanilla custard - Sarah Wiener<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Trebuchet MS, sans-serif;">Different reasons have led to this post:</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">1. I had a punnet of strawberries that needed to be eaten</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2. I haven't baked in over a week! </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3. A friend from France, who used to sit in the same office as us, is visiting our office and she doesn't get to try my baking too often but I know she likes my cakes</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">5. Since I'm moving to Australia in October I've made the decision to only take those cook books, that I actually use. </span><br />
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<br />
<span style="font-family: Trebuchet MS, sans-serif;">Now that I've listed my very plausible reasons for this cake I have to admit that I only bought this book about two weeks ago but again I had a reason for buying this. Sarah Wiener, a chef from Vienna, now based in Berlin, used to be our neighbour and I think therefore she is a bit of a must-be-idol for me. And when I flicked through the book the food looked very yummy! So this one is definitely moving down under with me! Unfortunately, I think the book is only available in German so far.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">But now for the recipe!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Strawberry Tartlettes with vanilla custard</span><br />
<u><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></u><span style="font-family: Trebuchet MS, sans-serif;"><u>For the pastry</u></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">400g flour</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 pinch of salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">150g sugar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">200g cold butter</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 egg yolks</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3-4 tbsp cold water</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<u><span style="font-family: Trebuchet MS, sans-serif;">For the vanilla custard</span></u><br />
<span style="font-family: Trebuchet MS, sans-serif;">190ml milk</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">190g cream</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 vanilla bean</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">very thin peel of a quarter of a lemon</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 eggs</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">110g sugar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<u><span style="font-family: Trebuchet MS, sans-serif;">For the topping</span></u><br />
<span style="font-family: Trebuchet MS, sans-serif;">500g strawberries</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">50g icing sugar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
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<span style="font-family: Trebuchet MS, sans-serif;">1. Place flour on your kitchen bench, add a pinch of salt, sugar and place the cold butter cut into little pieces on top. Make a dent in the middle and add eggs and water. Cut everything with a big knife so the ingredients mix. Then using your hands knead the pastry and form a ball. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Or you use a food processor, add the dry ingredients first, mix, then add butter, eggs and water (you will probably need a little less water). Mix until everything comes together and roll into a ball. Cover the pastry in cling wrap and cool in the fridge.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">2. Grease 8 little tarte pans (diameter 10cm) or one big one, preferably with a loose base. Divide pastry into 8 equal portions and roll each portion out on a lightly floured surface. Place rolled-out pastry in tart pan and press against the sides of the pan, trim edges. Poke a few holes into the pastry using a form. Put the pans back in the firdge and cool for about 15 minutes. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">3. Preheat oven to 200°C. Bake the cases in the preheated oven for about 20 minutes until slightly browned. Take out, place on a wire rack and let them cool for a bit.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">4. Meanwhile, bring milk, vanilla, a cut vanilla bean and lemon peel to the boil. Take pot off the stove, scarpe out vanilla seeds and add to the milk (put the vanilla bean back into the mixture as well). Cover pot and let sit for about 10 minutes. Mix eggs and sugar until the mixture starts to become pale. Slowly pour milk mixture through a sieve into the egg mixture, keep beating. Let sit and cool for a bit then pour the egg-milk mixture into the tarte cases.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">5. Bake at 160°C until the custard has set. Let the cakes cool on a wire rack.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">6. Clean strawberries and cut in halvs or quarters. Mix with the icing sugar and let sit for a bit. Top cakes with strawberries and serve.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Original (German) recipe by Sarah Wiener - La Dolce Wiener, published at Knaur Verlag.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
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Henniehttp://www.blogger.com/profile/17319991901569279179noreply@blogger.com0tag:blogger.com,1999:blog-2993093968823749945.post-29605944141575608762013-06-19T22:28:00.000+02:002013-06-19T22:30:18.478+02:00Strawberry Meringue Cake - perfect for a hot summer dayThe temperatures in Hamburg reached almost Australian levels today, I'm loving the heat! Finally a little bit of summer! This strawberry meringue cake is perfect for a hot summer's day. The combination of strawberry and cream is nothing new, but this cake always tastes really, really good!<br />
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<br />
My mother makes this cake for my sister's birthday every year, for some reason my sister usually manages to visit my parents shortly after her birthday to get her cake! I need to remember to do that for my next birthday too...<br />
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But this time the cake was for my colleague's farewell, so the reason was a little sad this time, but the cake taste good nevertheless.<br />
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<u>Strawberry - Meringue Cake</u><br />
Spongecake:<br />
100g sugar<br />
100g butter or margarine<br />
4 egg yolks<br />
1 tbsp vanilla sugar<br />
1 pinch of salt<br />
125g flour<br />
1 tsp baking powder<br />
<br />
Meringue:<br />
4 eggwhites<br />
200g sugar<br />
1 tbsp vanilla sugar<br />
1 pinch of salt<br />
<br />
Filling:<br />
500g strawberries or other fruit<br />
½ l cream<br />
3 tbsp icing sugar<br />
2 packets of stabeliser for cream<br />
<br />
Mix the ingredients for the spongecake and bake in a round spring pan at 180°C for about 15 minutes or until golden brown. Let it cool on a wire rack.<br />
<br />
For the meringue, mix egg whites with salt until stiff, then add sugar and mix. Draw a circle the size of the spring pan on a sheet of baking paper. Spread meringue mixture on the baking paper and bake at 150°C for about 45 minutes.<br />
<br />
Whip the cream together with the icing sugar and stabiliser, fold in cut fruit and spread on the spongecake base. Top with meringue and serve, preferably on a sunny afternoon. Or on a not so sunny afternoon to add a bit of summer to your day!<br />
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Henniehttp://www.blogger.com/profile/17319991901569279179noreply@blogger.com1tag:blogger.com,1999:blog-2993093968823749945.post-48727085205685295942013-06-17T13:37:00.000+02:002013-06-17T13:44:07.036+02:00Green, green, green - Vanilla Cupcakes with green topping<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif"; font-size: 12.0pt;">This
weekend I was invited to some friends' party which was themed "A hint of
green". Thankfully Saint Peter was in a good mood and the weather was
fairly good, as the party was supposed to happen in my friends' backyard and
they were expecting over 100 guests! I offered my help to my friend H. who said
cupcakes would be great as they always look so cute and are easy enough to eat.</span></div>
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<a name='more'></a><span style="font-family: 'Trebuchet MS', sans-serif; font-size: 12pt;">Since
the theme was green I though vanilla cupcakes with green buttercream and a
little clover leaf would be perfect. </span><br />
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<span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif"; font-size: 12.0pt;">My
friend A. who was visiting from Berlin this weekend suggested a little bit of
edible glitter would look great "it looks like a fairy from the forest
visited your kitchen".</span><br />
<span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif"; font-size: 12.0pt;"><br />
Said and done - 47 green forest fairy cupcakes</span></div>
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<span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif"; font-size: 12.0pt;"><u>Vanilla
Cupcakes with green icing</u><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: 'Trebuchet MS', sans-serif; font-size: 12pt;">Ingredients
for 24 cupcakes:</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif"; font-size: 12.0pt;">2
cups plain flour<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif"; font-size: 12.0pt;">2
tsp baking powder<br />
200g softened unsalted butter<br />
1 cup sugar<br />
4 eggs<br />
1 dash of vanilla extract<br />
1 cup milk <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif"; font-size: 12.0pt;">Ingredients
for green buttercream:<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif"; font-size: 12.0pt;">250g
softened unsalted butter<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif"; font-size: 12.0pt;">350g
icing sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif"; font-size: 12.0pt;">green
food colouring (I always use Wilton Gel Colours)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif"; font-size: 12.0pt;">Preheat
oven to 170C. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif"; font-size: 12.0pt;"><br />
Line two 12-hole muffin trays with cupcake papers.<br />
<br />
Sift together the flour and baking powder. In a separate bowl cream the butter
for 1-2 minutes.<br />
<br />
Add sugar a third at a time, beating for 2 minutes after each addition.<br />
<br />
After the last addition beat until the mixture is light and fluffy and the sugar
has almost dissolved.<br />
<br />
Add eggs one at a time, beating for 1 minute after each egg or until mixture is
light and fluffy. After the last egg has been added beat until it has all come
together nicely.<br />
<br />
Add the vanilla extract and beat until combined.<br />
<br />
Add a third of the flour to the creamed mixture and beat on low speed until
combined. Add half of the milk and beat until combined. Repeat this
process.<br />
<br />
Add the remaining third of the flour and beat until thoroughly combined; do not
over-beat or the mixture will toughen.<br />
<br />
Spoon mixture into cupcake papers, filling each about three-quarters full.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif"; font-size: 12.0pt;">Bake
for 18-20 minutes, or until a skewer inserted comes out clean. Remove cupcakes
from the trays immediately and cool on a wire rack for 30 minutes before
frosting. <o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif"; font-size: 12.0pt;"><br />
For the buttercream cream butter and slowly add icing sugar, using a toothpick
add only a tiny little bit of green colour and mix until well combined. Pipe
mixture onto cupcakes and top with a clover leaf made of fondant. Sprinkle a
little bit of edible glitter on top and you're done!</span></div>
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Henniehttp://www.blogger.com/profile/17319991901569279179noreply@blogger.com0tag:blogger.com,1999:blog-2993093968823749945.post-31785089511000408652013-06-12T23:29:00.002+02:002013-06-13T08:45:14.010+02:00Elbe Flood Cake Part 2: Cherry Cup-Cake <span style="font-family: Trebuchet MS, sans-serif;">Since I did a post about the Elbe Flood Cake Part 1, there obvisouly had to be a part 2. And not only that, but the helpers also needed feeding on the second day, Sunday. </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">This time there was also an extra little challenge, a power box located in our front yard was starting to get flooded too and a guy from the electricity company was on his way to my parents place to check it out. Usually they turn the power off pretty quickly in a situation like this, so we needed to act quick! </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">This time I made a cup-cake, a recipe my mother used to make quite a lot when I was growing up. It's quick, easy and yummy. We changed it a little bit this time, added cherries and crumble instead of a layer of almonds and honey. </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">By the way, this cake is called cup-cake because you use cream in a cup and use this cup to measure the other ingredients. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Cup-Cake with cherries and crumble</span><br />
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<u><span style="font-family: Trebuchet MS, sans-serif;">For the batter</span></u><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup cream (200ml)</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">2 cups flour</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup sugar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 packet baking powder (7g)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 eggs</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 packet vanilla sugar</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">1 jar of cherries, strained</span><br />
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<u><span style="font-family: Trebuchet MS, sans-serif;">For the crumble</span></u><br />
<span style="font-family: Trebuchet MS, sans-serif;">50g almond flakes</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">200g flour</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">150g sugar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 pinch of salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">175g butter</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 pinch of cinnamon</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Mix all the ingredients for the batter together. Line a deep baking tray with parchment paper, spread the batter eavenly. Add the cherries on top.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Mix the ingredients for the crumble shortly until big crumbs form. Sprinkle the crumble over the cake and bake at 180°C until the crumble turn golden brown.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">I think all up this cake took me 30 minutes, so a great cake for when unannounced visitors show up on your doorstep.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">And luckily the guy from the power company didn't turn off the power, but he got a piece of cake later on!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>Henniehttp://www.blogger.com/profile/17319991901569279179noreply@blogger.com0tag:blogger.com,1999:blog-2993093968823749945.post-41188588971182760892013-06-10T22:42:00.000+02:002013-06-10T22:48:31.998+02:00Elbe Flood Cake Part 1: Apricot Crumble Cake<span style="font-family: 'Trebuchet MS', sans-serif;">Some of you international people might have heard that parts of Europe, including </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Germany have been suffering under severe floods. I'm based in Hamburg but my parents live on a farm directly next to the Elbe river. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">The water level was rising for several days, until it reached its peak on Friday. All week we had all kept an eye on the levels and my parents seemed to be doing ok, given that they had the help of lots of people, firemen, army, SES, etc. However on Friday my parents said every helping hand would be good as it started to look critical. I arrived at my parents and it looked, well, wet. The backyard was flooded, there was a huge "lake" behind our house and the fields were flooded as well. On Saturday the groundwater had reached our basement which meant regular shoveling of water. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">My mom asked me to make some cake to keep the helpers happy. The requirements were: Quick and easy, no cream/ buttercream, to be eaten with your hands only. I chose to make this apricot crumble cake!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">The situation at my parents has now relaxed a little but it wouldn't have been possible without the help of everybody. Thank you!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Apricot Crumble Cake</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">For the crumble</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">200g flour</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">150g brown sugar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 pinch of salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 pinch of ground cinnamon</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">175g softened unsalted butter</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">For the base</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">250g softened butter</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">150g sugar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 packet vanilla sugar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 pinch of salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">5 eggs</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">400g flour</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 packet of baking powder (approx 1 tbsp)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">75ml milk</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">1 can of apricots, drained</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">200g creme fraiche</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Mix the ingredients for the crumble shortly until big crumbles form. Cool in the refrigerator for at least an hour.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Line a deep baking tray with non-grease paper. Preheat oven to 180°C.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Mix butter, sugar, vanilla sugar and salt until pale and fluffy. Add eggs one at a time and beat until incorporated well. Mix flour with baking powder. Add flour to egg and butter mixture alternating with milk and beating on low speed. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Spread mixture on the baking tray and top with apricots. Scatter blops of creme fraiche on the cake and sprinkle with 3-4 tablespoons of sugar. Top with crumbles and bake in the preheated oven for 35-40 minutes until golden brown.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>Henniehttp://www.blogger.com/profile/17319991901569279179noreply@blogger.com0tag:blogger.com,1999:blog-2993093968823749945.post-47700588726924844852013-06-05T22:48:00.000+02:002013-06-10T22:50:31.491+02:00Donna Hay's Rhubarb Dumplings<span style="font-family: Trebuchet MS, sans-serif;">If you're looking for a quick and easy weeknight dessert then this will be perfect! This recipe combines two great things: A Donna Hay recipe and rhubarb. Rhubarb season is coming to an end in Germany but I still had a bunch of it lying in my fridge and I wanted to try something new. Last night I was looking through "Seasons" by Donna Hay and I came across this recipe.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">It's part of Donna's winter section, as Australians seem to prefer to eat rhubarb in winter, anyway, I thought this can also be eaten in summer. Maybe not on a thirty degree hot day, but certainly on a German summer day. The vanilla dumpling tastes devine in combination with the rhubarb compote, you could probably also add some cream or ice cream but it tastes awesome just by itself!</span><br />
<a name='more'></a><u><span style="font-family: Trebuchet MS, sans-serif;">Rhubarb dumplings</span></u><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">500g rhubarb, trimmed and chopped</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 cups (440g) caster sugar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 cups (500ml) water</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 cups (300g) plain flour, sifted</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup (55g) caster sugar, extra</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 tsps baking powder</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">150g butter</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup (125ml) milk</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp vanilla extract</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">icing sugar, for dusting</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Place the rhubarb, sugar, water in a medium saucepan over high heat and bring to the boil. Reduce the heat to low and simmer for 10-15 minutes or until the rhubarb is tender. Remove from the heat and set aside.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Preheat the oven to 180°C (355°F).</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Place the flour, extra sugar, baking powder and butter in the bowl of a food processor and process until the mixture resembles fine breadcrumbs. Gradually add the milk and vanilla and continue processing until a smooth dough form. Turn out the dough onto a lightly floured surface and divide the mixture into 6 equal portions.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Divide the rhubarb mixture among 6 x 1 1/2 cup-capacity (375ml) ovenproof dishes. Carefully place the dumplings on top and bake for 20 - 25 minutes or until cooked when tested with a skewer. Dust with the icing sugar to serve. Serves 6.</span><br />
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Henniehttp://www.blogger.com/profile/17319991901569279179noreply@blogger.com0tag:blogger.com,1999:blog-2993093968823749945.post-54758477242543697202013-06-02T22:42:00.000+02:002013-06-03T13:00:00.536+02:00Chocolate Caramel Tartlettes with Salt Flakes<span style="font-family: Trebuchet MS, sans-serif;">My birthday was over a month ago and as I've told you before I made a big birthday spread at the office. One of my colleagues wasn' there and when she looked through my photos she suggested I should make the chocolate caramel tartlettes again.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Since I hadn't baked anything this weekend, I thought it was a great idea, plus this particular colleague deserves a treat! Another reason for making these is that I did promise to post recipes of the things I made for my birthday.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">The initial recipe came from Maike from <a href="http://www.the-culinary-trial.de/schoko-karamell-tartelettes-mit-fleur-de-sel/" style="font-weight: bold;" target="_blank"><span style="color: blue;">The Culinary Trial</span></a>, however I changed it a little bit:</span><br />
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<span lang="EN-GB"><span style="font-family: Trebuchet MS, sans-serif;"><u>Chocolate Caramel Tartlettes with Salt Flakes</u><o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: Trebuchet MS, sans-serif;">Makes 12<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: Trebuchet MS, sans-serif;"><u>Cases</u><o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: Trebuchet MS, sans-serif;">100g flour<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: Trebuchet MS, sans-serif;">30g cocoa<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: Trebuchet MS, sans-serif;">1 pinch of salt<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: Trebuchet MS, sans-serif;">80g cold butter, cut into cubes<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: Trebuchet MS, sans-serif;">1 eg yolk<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: Trebuchet MS, sans-serif;">2 tbsp very coold water<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: Trebuchet MS, sans-serif;"><u>Filling</u><o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: Trebuchet MS, sans-serif;">100g toffee (store bought or make your own which is explained <u><b><span style="color: blue;"><a href="http://littlemissprincesscakes.blogspot.de/2013/05/banoffee-pie.html#more">here</a></span></b></u>)<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: Trebuchet MS, sans-serif;">100g dark chocolate<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: Trebuchet MS, sans-serif;">60ml cream<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: Trebuchet MS, sans-serif;">some fleur de sel or sea salt flakes to sprinkle on top<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: Trebuchet MS, sans-serif;">To make the pastry mix flour, cocoa, salt and butter. Add water and
egg yolk. Knead the dough until it all comes together. Add some more water if
its too dry or some more flour if it's too wet. Wrap the dough in plastic wrap
and cool in the fridge for at least half an hour.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: Trebuchet MS, sans-serif;">Line a 12-hole muffin tin with silikon muffin cases. Preheat oven to
180°C, roll out dough and cut 12 circles (using a glass). Press dough into
silikon cases and bake for 20 minutes.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: Trebuchet MS, sans-serif;">Let the cases cool and carefully remove from the muffin cases.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: Trebuchet MS, sans-serif;">To make the chocolate ganache chop chocolate and bring cream to the
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<span lang="EN-GB"><span style="font-family: Trebuchet MS, sans-serif;">Spoon caramel into chocolate cases, spread chocolate ganache on top
and sprinkle with some fleur de sel or sea salt flakes.<o:p></o:p></span></span></div>
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Henniehttp://www.blogger.com/profile/17319991901569279179noreply@blogger.com0tag:blogger.com,1999:blog-2993093968823749945.post-49132851011081797872013-05-28T21:56:00.000+02:002014-07-08T03:09:54.228+02:00Donna Hay's Sticky Cinnamon BunsI have mentioned before that my best friend in Australia gave me an iPad subscription for the Donna Hay Magazine, so every two months I now get a fresh copy of it! I love it, the actual copy usually only comes out a lot later (if at all) in Germany and not even every other month.<br />
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This issue is all about autumn and winter as it's getting colder in Australia, but since it's still kind of cool in Germany I thought I might as well try something that I would usually make in autumn.<br />
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The cinnamon sticky buns looked so delicious I just had to try them and surprised my colleagues on Monday morning.<br />
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They probably taste best served warm but we had them cold and they were still super yummy. No matter the season, you should definitely try them!!<br />
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Basic Cinnamon Sticky Buns (Donna Hay Magazine, Jun-Jul 2013)<br />
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<u>Basic Dough</u><br />
1 1/4 tsp (7g) active dry yeast or 21g fresh yeast<br />
2/3 cup (160ml) lukewarm milk<br />
2 tsp vanilla extract<br />
3 cups (450g) plain flour<br />
1/4 cup (55g) caster sugar<br />
1/4 tsp fine sea salt<br />
2 eggs, lightly beaten<br />
125g unsalted butter, melted<br />
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<u>Maple Glaze</u><br />
1/3 cup (80ml) maple syrup<br />
1/3 cup (60g) brown sugar<br />
75g unsalted butter, chopped<br />
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<u>Cinnamon Butter</u><br />
100g unsalted butter, softened<br />
1/2 cup (90g) brown sugar<br />
2 tsp ground cinnamon<br />
1 cup (120g) toasted pecans, chopped<br />
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Step 1: To make the dough, place the yeast, milk and vanilla in a bowl and mix to combine. Set aside in a warm place for 5 minutes or until bubbles appear on the surface. Place the flour, sugar, salt, egg, butter and yeast mixture in an electric mixer with a dough hook attachment and beat on low for 1 minute until just combined. Increase to high and beat for 5-8 minutes or until the dough comes away from the sides of the bowl. Place in a lightly greased bowl, cover with a damp tea towel and set aside in a warm place for 1 hour or until doubled in size.<br />
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Step 2: To make the maple glaze, place the maple syrup, sugar and butter in a saucepan over low heat and cook, stirring, until the butter is melted and the sugar is dissolved. Increase heat to medium, bring to the boil and cook for 3-4 minutes or until smooth. Pour into a lightly greased 20cm x 30cm tin and set aside.<br />
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Step 3: To make the cinnamon butter, place the butter, sugar and cinnamon in an electric mixer and beat on high for 5 minutes or until pale and fluffy. Set aside. Roll the dough out between 2 sheets of non-stick baking paper to make a 60cm x 25cm rectangle. Spread with the cinnamon butter, leaving a 1cm border, and sprinkle with the pecans. Starting with the longest side, roll tightly to enclose the filling.<br />
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Step 4: Trim the edges of the bun and cut into 12 even pieces. Place the pieces, side-by-side and scroll-side up, in the tin. Cover with a damp tea towel and set aside for 45-60 minutes or until doubled in side. Preheat oven to 180°C (350°F). Place the tin on a baking tray and bake for 20 minutes. Cover loosely with aluminium foil and bak for a further 15-20 minutes or until cooked through and golden. Allow to stand for 2-3 minutes before turning out onto a wire rack to cool.<br />
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Makes 12Henniehttp://www.blogger.com/profile/17319991901569279179noreply@blogger.com2tag:blogger.com,1999:blog-2993093968823749945.post-12403507641464896772013-05-26T19:25:00.000+02:002013-05-26T22:16:39.306+02:00My first ever cheesecake... Raspberry Cheesecake<span style="font-family: 'Trebuchet MS', sans-serif;">It was pretty late that I found out about my love of cheesecake, I reckon one of the best is still the first one I had at boarding school in Ireland, creamy goodness on a layer of cookie crumbs. In any case, I've liked cheesecake ever since but I've never actually tried making one... </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">The other day I was flicking through a German cooking magazine (essen & trinken 3/2013) that I have a monthly subscription for and came across a recipe that Lufthansa serve in their Business Class. For those of you who've been following me for a while might have noticed that I love raspberries so when I saw this cake I thought it was pretty perfect for a first attempt cake.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">This afternoon I had some girlfriends over for some tea, coffee and cake, it's raining again outside but a slice of this cheesecake goodness and a bit of girlfriend chat always helps!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">The cheesecake is pretty heavy, like cheesecakes usually are, but the combination of cheesecake and rapsberries helps lifting that heaviness a little and is quite delicious.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">My girlfriends liked it too! Definitely a recipe that I will try again! </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Enough chatting now, here's the recipe, it's easy and is good for preparing ahead of time, but also keep in mind that it needs a while to cool in the fridge:</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Base:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">100g rusks</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">100g oatmeal biskuits</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">100g butter</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">butter for the cake tin</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Raspberry filling:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">300g frozen raspberries</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 tsp cornflour</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">200g raspberry jam</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Filling:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">750g Quark (a german type of soft cheese can be found in some supermarkets overseas, should be in the dairy section)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">300g cream cheese</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp zested orange peel</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">100g sugar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 packets vanilla sugar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 eggs</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">80g flour</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">You also need: toothpick or little something similar, icing sugar</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif;"><br /></span><span style="background-color: white; font-family: 'Trebuchet MS', sans-serif;">1. For the base, process rusks and biscuits until mixture resembles breakcrumbs. Melt butter and add to the crumbs. Mix. Grease a spring pan (24 cm Ø) and spoon mixture in pan, push mixture down and create a 1.5cm edge. Bake in a preheated oven at 180°C (Gas 2–3) on the lowest rail for about 10 minutes..</span><br />
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<span property="v:instructions" style="margin: 0px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">2. For the raspberry filling defrost raspberries. Squeeze through a fine sieve using the back of a spoon. Mix 100g of the rapsberry puree with the cornstarch and rapsberry jam.</span></span></div>
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<span property="v:instructions" style="margin: 0px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">3. For the filling mix quark, cream cheese, orange peel, sugar, vanilla sugar with an electric mixer for about 5 minutes. Add eggs one after another and beat for about 30 seconds each. Add flour and mix on low speed until just combined.</span></span></div>
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<span property="v:instructions" style="margin: 0px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">4. Spread half the cheesecake mixture onto the biskuit base. Use the back of a spoon to create five troughs and pour half the raspberry mixture into them. Using a toothpick or something similar mix the raspberry and cheesecakes mixtures a little. Spread the remaining cheesecake mixture on top, repeat the process as before.</span></span></div>
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<span property="v:instructions" style="margin: 0px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">5. In a preheated over bake for 50 minutes at 160°C (Gas 1–2) on the lowest rails. REmove from the oven and place form on a cooling rack for 2 hours before covering and cooling the cheesecake for at least 5 hours in the fridge (preferably over night). Remove from spring form pan and sprinkle with icing sugar before serving.</span></span><br />
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Henniehttp://www.blogger.com/profile/17319991901569279179noreply@blogger.com0tag:blogger.com,1999:blog-2993093968823749945.post-35322419610648333162013-05-24T18:05:00.001+02:002013-05-24T18:06:59.708+02:00Rhubarb and raspberry crumble with a hint of rose water and almondsUsually I associate crumbles with winter, when the delicious smells of apples and cinnamon waft through my apartment and you can snuggle up on the couch with a bowl of crumble.<br />
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Even though the weather might suggest we're heading towards winter again, it's actually spring time and that means rhubarb is in season.<br />
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I love the combination of rhubarb and rose water and instead of just making a compote i used it in a crumble this time:<br />
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Ingredients for 3-4 serves<br />
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750g rhubarb<br />
250g frozen raspberries<br />
4 tbsp rose water<br />
vanilla sugar<br />
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200g unsalted butter<br />
100g almond meal or all-purpose flouhubarb<br />
100g sugar<br />
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50g almond flakes<br />
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Clean the rhubarb and cut in 3cm pieces and put in a small baking dish. Add the frozen raspberries, rose water and vanilla sugar and mix with your hands.<br />
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In a separate bowl mix butter, almond meal and sugar, crumble over the rhubarb and raspberries. Add the flaked almonds on top.<br />
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Bake at 180°C for about 40 minutes or until the rhubarb is soft and the crumbles are golden brown.<br />
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I served my crumble with some whipped cream with some vanilla in it and I have to say, crumble is definitely also something for spring!<br />
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<br />Henniehttp://www.blogger.com/profile/17319991901569279179noreply@blogger.com0