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dessert

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.

Tangerine soup with pomegranate

IMG_0785the last part of the Sylvestertrilogy: tangerine soup with pomegranate: surprisingly easily and so very tasteful !!! This will surely reappear regularly on the menu.

Ingredients (4 to 6 serves):

– 600 ml freshly squeezed tangerine

– 250 ml white wine

– 1 vanilla pod

– 75 grams of white sugar

– 1 teaspoon cinnamon

– 2 teaspoons starch

– 1 pomegranate

Directions:

– Remove the seeds of the pomegranate, and remove the bitter white skins of the seeds.  This is by far the most difficult part of the recipe. After that, the kitchen and me were full of pomegranate juice.

– Cut the vanilla pod lengthwise and remove the soft inner part.

– Add the wine, the sugar, the vanilla pod and the inner part of it into a saucepan. Let it simmer for 10 minutes.

– Mix the starch with a littlebit of the tangerine juice and then add it to the wine mixture.

– Let it simmer again for a few minutes.

– Add the rest of the tangerine juice, mix everything well and let it cool down in the refrigerator.

– Remove the vanilla pod and add a bit of lemon juice.

– Pour into bowls and garnish with the pomegranate seeds.

You can serve it with a bit of ice or a sweet vanilla cookie.

chocolate coconut cake

chocolate coconut cake

This is the funniest recipe I ever read. I copied it from the ‘boring baking blog‘ integrally on the dutch version of my blog.  So, if you speak dutch I advise to have a look there.

The day before:

the best way is to make this cake in three days.  As usual, it starts with the preparation and organizing the ingredients.

Ingredients for the cake:

– 300 ml water

– 90 gram cocoa

– 250 gram flour

– 500 gram cane sugar

– 2 teaspoons of baking powder

– 350 ml coconut milk

– 130 sunflower oil

– 3 eggs

Ingredients for the layer and the topping:

– 200 gram coconut rasp

– 300 gram butter

– 300 gram icing sugar

– 300 gram mascarpone

Prepare the chocolate cream:

– Boil the water and add the cocoa.

– Mix it well and put it aside for the next day.

So now you are ready for day 1. Now relax, and tomorrow is baking day 🙂

Baking day:

– Put the dry ingredients for the cake into a bowl: flour, sugar, baking powder.

– Mix the other cake ingredients together: coconut milk, eggs, sunflower oil.

– Add the two mixtures together while stirring constantly.

– And finally add the chocolate cream.

– Prepare two cake pans (25 cm) with butter and a bit of coconut rasp, and divide the mixture over these two forms.

– Preheat the oven at 170°C

– Bake the cakes for about 50 minutes. I did it sequentially as my oven couldn’t contain both forms.

Eating day:

Now we are going into the final preparation for eating the cake.

– Grate the cocosrasp in the oven for about 10 minutes, until brown.  At the best you control the process carefully and shuffle the coconut rasp regularly. Otherwise you risk ending up with a black and white version.

– Melt the butter and add the iced sugar.

– Add 4 tablespoons of the grilled coconut rasp.

– And finally add the mascarpone.

– Mix everything well.

I love it when it comes together:

– Cover the first cake with a layer of the mascar-cocos mixture.

– The put the 2nd cake on top and cover the whole cake with the rest of the mascar-cocos mixture.

– And finally, sprinkle the grated coconut rasp over the cake.

Enjoy now!!!

Many thanks to Boring Happy baking!

pumpkin muffins

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I like pumpkin, so when the season is there I will always experiment some new pumpkin recipes.  I never made muffins before, so this was a good occasion to make pumpkin muffins.  I got the recipe from the following website.  I think they are irish, but I follow their website as they have a lot of interesting recipes.  Of course I will also add a dutch version on my blog, but as the original is english I decided to have the première here 😉

Ingredients:

– for app. 12 muffins:

– 2 cups of flour

– 400 grams pumpkin

– 2 large eggs

– 3/4 cups of butter

– 1,5 cup granulated sugar (I took brown sugar from sugar cane)

– 2 teaspoons of baking powder

– 1 teaspoon ground cloves

– 1 teaspoon ground nutmeg

– 1 teaspoon ground cinnamon

– 1/2 teaspoon of salt

– for the topping:

– 3 tablespoons of flour

– 3 tablespoons of butter

– 1/4 cup of sugar (white sugar)

– 1/2 cup of pumpkin kernels

– 1/4 teaspoon of cinnamon

Directions for the muffins

– mix the pumpkins into fine pieces.

– Mix the flour, salt, baking powder, cloves, cinnamon and nutmeg into a bowl.

– Melt the butter.

– Add the sugar to the butter and mix well.

– Add the eggs one by one to the sugar-butter mixture.

– Add the pumpkin to the mixture and mix everything well.

– Now add the dry ingredients and mix everything well.

– Prepare the muffin pan with butter.

– Transfer the batter to the muffin pans with an ice cream scoop. Fill the pans for three quarters.

Directions for the topping:

– Ground the pumpkin kernels roughly.

– Melt the butter.

– Add the sugar, the flour and the grounded pumpkin kernels while mixing all the time

– Sprinkle the topping over the batter.

Directions for baking:

– Preheat the oven on 180°C.

– Bake the muffins for about 23 minutes.

– Let them cool down, and remove them from the pan carefully.

And then, just enjoy!!!!

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