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sweeties

Sweet potato muffins

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The inspiration for this recipe is coming from runners world, but finally I based the muffins on a recipe of Jamie Oliver.

Ingredients:

  • 600 gram sweet potatoes
  • 4 spring onions
  • 2 fresh chilli peppers
  • 6 eggs
  • 3 tablespoons of cottage cheese
  • 250 gram flour
  • 50 gram Parmesan cheese
  • 1 tablespoon of pumpkin seeds
  • 1 tablespoon of poppy seeds

Method:

  • Peel an rasp the sweet potatoes.
  • Slice the spring onions and the chilli peppers.
  • Put the sweet potatoes, the spring onions, the chillies, the eggs, the cottage cheese, the flour and most of the Parmesan cheese in a bowl and mix everything well.
  • Season with pepper and salt.
  • Preheat the oven at 180°C.
  • Oil the muffin forms.
  • Spread the mixture evenly over the muffin forms.
  • Finish with the rest of the Parmesan cheese, the poppy seeds and the pumpkin seeds.
  • Bake for 45 minutes in the oven, until golden brown.
  • They can be served after 5 minutes of cooling down. You can also eat them cold during the next days. 2 muffins is a portion for one person.

You can also make the muffins with a butternut squash or with carrots.

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fried chickpeas

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As a Belgian, you have to fry your food from time to time to make sure you feel alive.  this time I chose fried chickpeas as an ‘healthy’ alternative to supermarket chips.

Drain and rinse canned chickpeas.  Make sure they are dry, as the remaining moisture might ‘explode’ in the oil.

Fry the chickpeas for 2-3 minutes in the oil and then transfer them to paper towels.  You can season them with paprika, salt, pepper, … while they are still hot.

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.

Guinness Pretzel truffles

Guinness pretzel trufflesSurprising recipes is the motto of this blog. Guinness stout and pretzel cookies in one recipes is surprising, so I had to do this one.  I found it on an irish blog (of course), as a sweetie for St. Patricks day.

Ingredients for app. 20 truffles:

– 1 bottle of Guinness stout (0,33l)

– 225 gr. of semisweet chocolate

– 75 gr. unsalted butter

– 100 gr. pulverized pretzel cookies (with a food processor)

– crushed pretzel cookies for rolling the truffles

– some spare bottles of Guinness stout to drink

Directions:

– Read the recipe carefully while drinking a Guinness.

– Put 0,5 dl of Guinness in a cup an set it aside to use later.

– Pour the rest of the bottle in a saucepan and let it cook for about 20 minutes until reduced significantly.  Be careful at the beginning as it may foam a lot and apparently it is quite sticky to clean up when overboiling.

– Chop the chocolate into pieces.

– Put the chocolate with the 0,5 dl of Guinness in a pan and warm it up slowly until the chocolate starts to melt.

– Add the butter and stir smoothy.

– Add one tablespoon of the reduced Guinness.

– Add the pulverized pretzels.

– Stir smoothy until mixed well.

– Put the mixture aside or in a refrigerator to get firm.

– Crush the remaining pretzel cookies.

– Roll the truffles with your hands and then roll them in the crushed pretzel cookies.

– Put them aside and drink one more Guinness to enjoy your work.

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