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dessert

mango coconut milk cream

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Some time ago I made an avocado-kiwi-cocoa smoothie. This is a second option in the series of healthy, easy and surprising desserts.

Ingredients (4 portions):

  • 1 mango
  • 200 ml coconut milk
  • 4 tablespoons of sugar
  • 1 tablespoon of lemon juice
  • Optionally you can add cayenne pepper for a more spicy variation, or cinnamon for a sweeter taste.

Method:

  • Cut the mango into small pieces.
  • Mix all the ingredients.
  • Divide over the glasses and put for 2 hours in the refrigerator.
  • You can decorate with mint or mandarin if you want.
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avocado kiwi cocoa smoothie

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Cocoa is always associated with sweet and unhealthy recipes causing a fat belly and bad teeth. But there is a different solution, in the form of a smoothie with for example avocado and kiwi.

Ingredients:

  • 1 avocado
  • 2 kiwi
  • 3 cups of milk (can be almond or vanilla milk)
  • 2 tablespoons of cocoa powder
  • some honey to add a sweet taste
  • some cinnamon

Method:

  • peel the avocado and the kiwi
  • put everything in the blender

the avocado makes the consistency quite thick. So it is rather to be eaten with a spoon than being drunk.

 

gin-tonic cake

gin-tonic cake

Gin is quite popular at the moment. But if you want a different taste of gin, this might be an option. It is a bit of work, but the taste is worth it. The inspiration comes from BBC good food.

Ingredients:

for the cake:

  • 250 gram butter
  • 325 gram brown sugar (200 gram for the cake and 125 gram for the syrup)
  • 4 eggs
  • 250 gram self raising flour
  • 75 gram natural yoghurt
  • the juice of two limes (keep the juice from every lime apart)
  • 75 ml gin (50ml for the cake and 25 ml for the syrup)
  • 150 ml tonic water
  • some crushed juniper berries

for the icing:

  • 200 gram butter
  • 400 gram icing sugar
  • 2 tablespoons of milk
  • zest of the limes

Method:

for the cake:

  • preheat the oven at 180°C and greese two cake tins (20cm).
  • Melt the butter and add 200 gram of the brown sugar. whisk all the time.
  • Add the eggs one by one, and continue whisking all the time.
  • Add the flour.
  • Mix the yoghurt with 50ml of the gin and the juice of one lime.
  • Add this to the cake mix.
  • Split the mix between the 2 cake tins, and let it bake for 35 minutes.

for the syrup:

  • Put the tonic water, the remaining sugar, the crushed juniper berries and the juice of the second lime in a pan and heat it until the sugar has melted.
  • Bring it to boil, and let it boil for about 10 minutes.
  • Let it cool down for a few minutes and then add the remaining gin.
  • When the cake is ready, remove it from the oven and let it cool down for 5 minutes.
  • Then prick it all over with a fork or a skewer, and spoon the syrup over the cake.
  • Let it cool down completely.

for the cream:

  • melt the butter in a pan.
  • Add the icing sugar slowly while beating all the time.
  • At the end, add the milk and the zest of the limes.

finishing:

  • place one of the cakes on a plate, and cover with one third of the cream.
  • Put the second part on top, and cover also with one third of the cream.
  • Put it in the refrigerator for half an hour, and then cover the sides with the rest of the cream.
  • You can decorate with lime ice, cucumber, zest, or anything gin-like you may imagine.

Pistachio chocolate banana sushi

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Looking for a different dessert, with few ingredients, easy to make and not too time consuming? This one has three ingredients and 15 minutes of work if you are not too fast.

Ingredients:

  • 1 banana
  • 50 grams of dark chocolate
  • a handful of pistachios

 

Method:

  • Melt the chocolate.
  • Chop the pistachios.
  • Peel the banana.
  • Cover the banana with the molten chocolate, then sprinkle the chopped pistachios on it.
  • Put it in the refrigerator to cool down.
  • Cut the banana into sushi pieces and serve with the remaining pistachios.

Of course you have to use chopsticks to eat them.

source: the petite cook

blueberry almond cake

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For the easter menu, I was responsible for the dessert.  Of course I had to make the melting pot of chocolate and baileys 🙂 Additionally I made a more healthy alternative with less calories, a blueberry almond cake after a recipe of Pascale Naessens.

Ingredients:

  • 50 gram butter
  • 200 gram blueberries
  • 100 gram almond powder
  • 30 gram coconut blossom sugar (or brown sugar if you can’t find that)
  • 100 gram yoghurt
  • 2 eggs

Directions:

  • Grease a cake mold and cover it with baking paper. This makes the baking paper stick well to the form, and when finished, the cake is easily removable from the mold.
  • Preheat the oven at 180°C.
  • Melt the butter.
  • Mix the butter with the almond powder, coconut blossom sugar, yoghurt and eggs.
  • At the end, carefully add the blueberries.
  • Bake in the oven for 20 minutes.

We have been discussing and laughing a lot in the family with the coconut blossom sugar, but it is not a joke, it really exists.  Just ask in your favorite supermarket, they will help you 🙂

 

 

 

 

pumpkin roll

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On my search to a new and surprising recipe with pumpkin I found this roll cake.  This was especially interesting for me, as this kind of cakes is in fact a speciality of my mother.

Ingredients:

  • 3 large eggs
  • 60 grams of pumpkin, finely chopped
  • 60 grams of pecans, finely chopped
  • 60 gram flour
  • 120 gram brown sugar
  • a teaspoon of lemon juice
  • a pinch of salt
  • a teaspoon of baking soda
  • 2 teaspoons of cinnamon
  • half a teaspoon of ginger
  • 50 gram butter
  • 200 gram cream cheese
  • 120 gram confectioners’ sugar
  • some butter-vanilla extract
  • some lemon zest

Method:

  • Preheat the oven on 180°C.
  • grease a griddle with butter
  • Beat the eggs and add the brown sugar, pumpkin, flour, lemon juice, salt, baking soda, cinnamon and ginger while constantly mixing everything.
  • Spread the dough over the griddle
  • Sprinkle the dough with the pecans.
  • Bake for 15 minutes in the oven.
  • Afterwards, let it cool down for 5 minutes.
  • Sprinkle a kitchen towel with some confectioners sugar.
  • Carefully remove the cake from the griddle and spread it on the towel.
  • Fold the sides of the towel over the cake and roll it up in the towel.
  • Let it cool down for 45 minutes in the refrigerator.
  • Melt the butter and mix it with the cheese, confectionars sugar, the vanilla extract and some lemon zest.
  • Carefully unroll the cake again, and spread the mixture over it.
  • roll it up again and put it in the refrigerator until serving.

 

 

buttermilk-cinnamon mini muffins

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I found this recipe on another WP-blog, and the combination of muffins with buttermilk was surprising enough for me to start working with. Converting the quantities of the ingredients to gram and liter is always a bit adventurous, but I think I managed 🙂

Ingredients for 24 mini muffins

  • 125 gr all purpose flour
  • 100 gr sugar
  • 75 ml buttermilk
  • 75 gr butter
  • 1 egg
  • 5 gr baking powder
  • 1 packet vanilla sugar
  • 1/2 coffee spoon nutmeg

for the topping:

  • 50 gr butter
  • 50 gr sugar
  • 1 tablespoon cinnamon

Method:

  • Melt the butter for the muffins.
  • Mix all the dry ingredients (flour, sugar, vanilla sugar, nutmeg, baking powder) very well.
  • First add the egg, then the buttermilk while continuously mixing everything.
  • Finally add the butter and mix until you have a very consistent dough.
  • Preheat the oven on 200°C.
  • grease the muffin cups with butter and then add the mixture to them (fill them for 3/4).
  • Put them in the oven for 20-25 minutes.
  • Melt the butter for the topping.
  • Make a mixture of the sugar and the cinnamon.
  • When the muffins have cooled down, dip them with the top in the butter and then roll them into the sugar cinnamon mixture.

Kaiserschmarrn

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Some time ago I was in Vienna, Austria.  Visiting Schloss Schönbrunn and reading austrian menu cards the inspiration to try some ‘Kaiserschmarrrn’ myself developed.  It is a national dish in Austria.  A short description could be a big scrambled pancake.  But is is a bit more complex than that.  You can find the real history about the dish on Wikpedia.

Ingredients (4 serves):

– 130 gr flour

– 250 ml milk

– 1 teaspoon vanilla sugar

– a pinch of salt

– 4 egg yolks

– 4 egg whites

– 50 gr sugar

– 50 gr butter

– 50 gr rum-soaked raisins

– 30 gr sugar for caramelisation

Directions:

– Mix the flour, sugar, vanilla sugar and salt and then add the egg yolks.

– Beat the egg whites stiff, and gradually add the sugar.

– Mix the egg white gently through the dough.

– Heat the butter in a pan, and then add the dough and let it bake for a few minutes.  Meanwhile divide the raisons over the dough.

– After that, put the pan for about 15 minutes in a preheated oven, at 200°C.

– Take the pan out of the oven, cut the dough into 4 pieces and turn them around.

– Let it bake for another 10 minutes.

– Take the pan out of the oven and cut the dough into small pieces (2-3cm).  Watch out, because the pan is terribly hot!

– Add the sugar for caramelisation and heat for a few minutes in the pan.

– Then serve directly while it is hot, for example with powder sugar and a compote made of plums.

The recipe can be made in many varieties.  If you understand the local dialect you can also have a look at this video on youtube.

Kolak pisang & ubi jalar

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I made this Indonesian dessert last week for the easter menu.  Based on plantains and sweet potatoes in a think coconut sauce it is delicious.  The original recipe is made of typical local ingredients, which weren’t available for me, so I made some “European” changes.

Ingredients (4 persons):

– 2 ripe plantains (or normal bananas if don’t have them available)

– 250 gr sweet potatoes, peeled and sliced into cubes

– 200 gr dark brown sugar

– 600 ml water

– 400 ml coconut milk

– a packet of vanilla sugar

– some vanilla extract

Directions:

– Peel the plantains and cut them into pieces of 1 cm.

– Add the brown sugar to the water and boil it.

– add the plantains and the sweet potatoes and cook ‘al dente’.

– add the coconut milk, the vanilla sugar and the vanilla extract, and let it simmer until the sauce is well bond.

You can serve it hot or cold.

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