Healthy Banana Oatmeal Muffins !

“I don’t feel very much like Pooh today,” said Pooh.
“There there,” said Piglet. “I’ll bring you tea and honey until you do.”

― A.A. Milne, Winnie-the-Pooh

Ingredients (for 10-12 muffins):
– 90g oat flour
– 120g ripe bananas
– 75g quark or cottage cheese
– 2 tbsp sugar
– 4g Vanilla sugar
– 1 egg
– 1/2 tsp baking soda & 1/2 teaspoon vinegar
– 1/2 tsp cinnamon
– 1/4 tsp salt

Method:
1 Preheat the oven to 180C
2 Dough: mix all ingredients in a bowl (baking soda+vinegar at the last step)
3 Pour the dough into a buttered muffin form
4 Decorate muffins with oat flakes and bake for 30-35 minutes at 180C
5 Serve with Kefir or black coffee ! 🙂

Homemade potato gnocchi with spinach-gorgonzola sauce !

It is more fun to talk with someone who doesn’t use long, difficult words but rather short, easy words, like ‘What about lunch?’.

A.A. Milne
Potato Gnocchi with Spinach-Gorgonzola sauce Recipe

Gnocchi ingredients:
– 400g baked or boiled potatoes
– 1 egg
– 80g wheat flour
– 1g salt
– 1g pepper

Sauce ingredients:
– 100g Gorgonzola
– 100ml 33% cream
– 125g baby spinach
– 30g pine nuts
– 4 sprigs green onions

Method:
1 Peel and wash potatoes, cut them into 1cm cubes
2 Boil potatoes cubes for 10 minutes, drain the water and let them cool down
3 Knead a dough from the dough ingredients and divide it into 4 equal parts
4 Make a 1.5cm diameter sausage out of each piece of dough
5 Cut each sausage into 0.7cm-width gnocchi and put them on a floured plate
6 Gorgonzola sauce:
6.1 Toast the pine nuts without oil until golden, put them in a bowl aside
6.2 Wash baby spinach and let it dry
6.3 Melt Gorgonzola in 33% cream on a frying pan
6.4 When Gorgonzola is melted, add spinach to the frying pan: simmer for 4 minutes
7 Put gnocchi in a boiling salted water, cook for 4 minutes
8 Drain the water and carefully mix the gnocchi in the Gorgonzola sauce: gnocchi are ready !
9 Decorate gnocchi with toasted pine nuts and green onions !

Raspberry Cocoa Mascarpone Mini-Cakes !

“Hallo, Rabbit,” he said, “is that you?”
“Let’s pretend it isn’t,” said Rabbit, “and see what happens.”

A. A. Milne
Raspberry Cocoa Mascarpone Cakes Recipe

Cocoa cake ingredients:
– 1 tablespoon cocoa
– 80 g sugar
– 75 g wheat flour
– 3 eggs
– 1/2 teaspoon baking soda
– 1/2 teaspoon vinegar

Cream ingredients:
– 250 g Mascarpone
– 3 tablespoons 33% cream
– 2 tablespoons sugar

Raspberry ingredients:
– 250g raspberries

Method:
1 Preheat the oven to 180C
2 Whisk sugar with eggs for 3 minutes
3 Mix in flour and cocoa to whisked sugar&eggs, then add baking soda&vinegar
4 Pour the dough on the baking paper in a large baking form
5 Bake the cake for 25-30 minutes at 180C, remove it from the oven and let it cool down
6 Cut the cake with your favorite cookie cutters 😉
7 Make the Mascarpone cream: whisk 33% cream and sugar & Mascarpone
8 Put Mascarpone cream on the cakes and decorate with raspberries & mint leaves
9 Put the cakes in the fridge overnight
10 Enjoy it next morning with a cup of green tea and have a great day ! 🙂

Strawberry custard mini-cakes !

“What day is it?” asked Pooh.
“It’s today,” squeaked Piglet.
“My favorite day,” said Pooh.”

A.A. Milne
Strawberry Custard Cakes Recipe

Mini-cakes ingredients:
– 2 eggs
– 1/2 cup sugar
– 1/2 cup flour

Custard cream ingredients:
– 1 egg
– 300-350ml milk
– 75g sugar
– [optional] 2g vanilla sugar
– 20g flour
– 30g butter

Strawberries ingredients:
– 400g strawberries

Method:
1 Make sponge cakes:
1.1 Preheat the oven to 180C
1.2 Whisk eggs with sugar and finely mix in flour
1.3 Put the dough in the buttered baking form and bake for 25-30 minutes
1.4 If you want to make mini-cakes, fill muffin cups to a 1/4-1/3 height since we will need a space for cream!
2 Wash strawberries and let them dry
3 Make custard cream
3.1 Put butter in the bowl and let it wait while we are making 3.2 and 3.3
3.2 Whisk for 2 minutes milk+sugar+egg+flour (if you are not afraid of making a super-tasty custard cream, add 2g vanilla sugar, but it will add a little darker tint to the custard)
3.3 Pour the mixture from 3.2 into a saucepan and warm it over middle heat constantly stirring until it gets thicker
3.4 Remove the cream from the heat, then quickly and finely mix in butter
3.5 Let the custard cream cool down
4 Put the custard cream on the cakes, decorate with halved strawberries and put in the fridge overnight to let the custard cream penetrate the cakes and make them delicious 😉
5 Have a great weekend !

Saturday Apples Pleasures !

The world is full of magic things, patiently waiting for our senses to grow sharper.

W.B. Yeats
Apple Pies Recipe

Dough ingredients:
– 1 cup (1 cup = 250ml) flour
– 150g cottage cheese
– 80g sugar
– 5 tablespoons olive oil
– 1 egg
– 1 pinch salt
– 1/2 teaspoon butter for buttering the muffin form

Filling ingredients:
– 2 small apples finely sliced

Beautifying ingredients:
– 1 egg yolk

Method:
1 Knead the dough from dough ingredients and let it rest for 30 minutes in the fridge (cover it with a plate)
2 Preheat the oven to 200C
3 Divide the dough into 2 equal parts
4 Cut out a 10x10cm square of a white paper
5 Roll off the first piece of dough to be a 20x30cm rectangular
6 Using the 10x10cm paper square, cut out 6 squares from the dough
7 Repeat 5 and 6 for the second piece of dough
8 Put the 12 dough squares in the 12 buttered muffin form baking cups
9 Finely slice the apples and put them beautifully in the middle of each bag
10 Whisk a yolk in a glass and yolk all apple-bag-edges
11 Bake 25-30 minutes at 200C
12 Enjoy the Apple-Bags some Saturday morning with a cup of black coffee on a balcony when sun is shining, when cherry trees are blossoming and everything will be well!

My first rye bread !

He had only just had break fast, but he thought a cake or two and a drink of something would do him good

J.R.R. Tolkien, Hobbit
Rye Bread Recipe

Ingredients (small portion like on photo):
– 115g rye flour
– 120g wheat flour
– 155ml water
– 7g salt
– 5g sourdough

Method (27 hours):
1 Knead a dough from all the ingredients in a bowl, put under a damp cloth. The dough is ready when it can be easily removed from the edges of the bowl.
2 Leave the dough in the bowl covered with the damp cloth for 24 hours. Stretch and fold the dough every 6-8 hours
3 After 24 hours stretch and fold the dough one last time, then carefully shape the ball out of it
4 Roll the dough ball in the flour and put it into another well-floured bowl
5 Preheat the oven to 250C
6 Put the bread in the oven in the baking pan with a lid (without a lid, the bread gets too crusty) and bake in three steps
6.1 with a lid for 10 minutes at 250C
6.2 with a lid for 30 minutes at 230C
6.3 without a lid for 10 minutes at 230C
7 Take the bread out of the oven and let it cool before you cut it

Easter Mini-Cakes (Russian style) !

Spring was moving in the air above and in the earth below and around him, penetrating even his dark and lowly little house with its spirit of divine discontent and longing

Kenneth Grahame

Dough ingredients (4 servings):
– 350g flour
– 300ml Kefir
– 1 teaspoon baking soda
– 100g butter
– 130g sugar
– 1 egg yolk
– 3g Vanilla sugar
– 80g raisins
– lemon zest (1 lemon)
– 20g candied orange peel

Icing ingredients:
– 1 egg white
– 1 teaspoon lemon juice
– 1 tablespoon sugar
– 10g grated pistachio
– 20g candied orange peel

Method:
1 Preheat the oven to 180C
2 Wash the raisins and let them dry
3 Mix in the 1st bowl Kefir with baking soda, leave it rest for 5 minutes
4 Mix finely in the 2nd bowl butter, lemon zest, sugar and flour
5 Add Kefir from the 1st bowl and an egg yolk in the 2nd bowl, mix finely
6 Add candied oranges and raisins in the 2d bowl
7 Put the dough in the buttered muffin cup forms till ~1/2 height
8 Bake 25-30 minutes at 180C and let the cakes cool for 20 minutes
9 Icing: whip for 5 minutes an egg white with sugar & lemon juice
10 Put the icing immediately after whipping on top of the cakes with a teaspoon & decorate with candied orange peel mixed with grated pistachio
11 Let the egg whites dry overnight (or you can put the cakes already with an icing in the oven for 5-10 minutes at 100C to fix the whites)
12 Enjoy and Happy Easter !

Mini Pavlova Vanilla-Strawberry Cakes: the first attempt !

The fresh smell of coffee soon wafted through the apartment, the smell that separates night from day.

Haruki Murakami
Pavlova Recipe

Ingredients (2 servings):
– 2 egg whites
– 2 tbs sugar for meringues
– 1 tsp sugar for whipped cream
– 3g vanilla sugar
– 100ml 33% cream
– 6 large strawberries

Method:
1 Start making Pavlova cakes in the evening to have them ready next morning 🙂
2 Preheat the oven to 200C (reduce it to 100C when putting the meringues to bake)
3 Whisk egg whites with sugar & vanilla sugar for 5-10 minutes until strong peaks
4 Put the whisked egg whites on a parchment paper on drawn circles: build the edge slightly with some depression in the middle
5 Put our meringues-to-be in the oven and bake for 1.5 hour at 100C. Do not open the oven and leave the meringues to rest there overnight
6 In the morning whip the 33% cream with sugar
7 Put the the whipped cream on the meringues. Decorate with sliced fresh strawberries and enjoy !

Chocolate cookies for a perfect coffee-break !

Now, Watson, there is cocoa ready in the next room. I must beg you to hurry, for we have a great day before us.

Sir Arthur Conan Doyle
Chocolate cookies

Ingredients (4 servings):
– 1 cup (1cup = 250ml) wholegrain flour
– 100g butter
– 1/4 cup sugar
– 1/4 cup cocoa
– 30g orange zest

Method:
1 Preheat the oven to 180C
2 Dough: mix flour, butter, sugar and cocoa
3 Form cookies from the dough & put them on a baking parchment
4 Decorate the cookies with orange zest
5 Bake for 25 minutes at 180C and enjoy with a cup of strong black coffee 😉

Leek-potato soup

It was an ideal spring day, a light blue sky, flecked with little fleecy white clouds drifting across from west to east.

Sir Arthur Conan Doyle
Leek-Potato Soup Recipe

Ingredients (2 servings):

  • 350g leek
  • 350g potatoes
  • 400ml chicken broth or water
  • 2 tbsp 33% cream
  • 1 tsp salt
  • [optional] 1 sweet potato for serving

Method:

  1. Cut potatoes and leek ~1cm pieces
  2. Boil potatoes and leek for 10 minutes in salty water or chicken broth
  3. Add 33% cream to the soup, transfer to the blender, puree until smooth
  4. Garnish with baked sweet potatoes pieces and serve

Sandwich au Roquefort !

Curiouser and curiouser!’ cried Alice (she was so much surprised, that for the moment she quite forgot how to speak good English)

Lewis Carroll, Alice in Wonderland
Sandwich au Roquefort Recette

Ingredients (for 2 servings):
– 100g du fromage de Roquefort
– 6 prunes
– 2 large slices of rye bread
– 1 small onion
– 1 tbsp olive oil
– 1 tsp vinegar

Method:
1 Spread the cheese on the rye bread slices with a knife
2 Cut an onion into thin half rings and soak them in olive oil with vinegar for 5 minutes
3 Put the onion half rings over the cheese
4 Put the chopped prunes slices over the onion half rings
5 Serve with a vegetable soup !