Method: 1 Filling: mix sugar and almond 2 Doughand cookies 2.1 Preheat the oven to 200C 2.2 Grate butter into the flour 2.3 Add cottage cheese, egg yolk: mix until smooth and knead the dough 2.4 Roll our the dough until 4-5mm height 2.5 Distribute 2/3 the filling evenly on the dough 2.6 Cut the dough into 5×5 cm squares, fold them into triangles 2.7 Transfer the triangles on the baking paper and distribute on them the remaining filling 2.8 Bake the cookies 20-25 minutes until golden ! 2.9 Serve with black tea in the morning and do something kind.
Method: 1 Filling: mix sugar and cinnamon 😉 2 Dough and cookies 2.1 Preheat the oven to 200C 2.2 Grate butter into the flour 2.3 Add cottage cheese, salt, egg yolk: mix until smooth and knead the dough 2.4 Roll our the dough until 4-5mm height 2.5 Distribute the filling evenly on the dough 2.6 Roll the dough into a pipe 2.7 Cut the pipe into cookies-to-be, about 7mm width 2.8 Transfer the cookies-to-be on the baking paper and bake 20-25 minutes until golden at 200C ! 2.9 Serve with black coffee. Enjoy. Life is wonderful. 😀
It grew cooler and even a little darker (but not much) with the coming of the night. The sky was cloudless; it was still early in July, and pretty far north; in the darkest part of that night, you would have needed pretty good eyes to read, but for all that, I have often seen it darker in a winter mid-day.
Dough ingredients: – 1 and 1/2 cup all-purpose flour -170g butter -1/4 tsp salt – 1/3 cup cold water Filling ingredients (I changed a little original recipe): -1/4+1/3 cup sugar -3 tbsp grated almonds -3 tbsp all-purpose flour – 500g prune plums+200g peaches (weight with stones) -3 tbsp butter
Directions: 1 Dough 1.1 Grate butter in flour, add salt and mix well 1.2 Add cold water, mix well and knead the dough 1.3 Roll out the dough into an oval 0.5cm width and transfer it in the baking paper to rest, make a filling meanwhile 2 Filling 2.1 Cut in stripes plums and peaches 2.2 Mix in a bowl 1/4 cup sugar + grated almonds + flour 3 Galette 3.1 Preheat the oven to 200C 3.2 Spread the sugar-almonds-flour mixture in the dough within 4 cm from the edge 3.3 Put the plums/peaches stripes on the sugar-almonds-flour mixture, top with remaining 1/3 cup sugar and chopped 3 tbsp butter 3.4 Bake galette for 50-60 minutes at 200C 3.5 Let the galette cool down and enjoy !
Method: 1 Cream: mix mascarpone with sugar and 33% cream until smooth 2 Brew black coffee (I use French press) and let it cool down 3 Put in the glass casserole dish (mine is 10cmx20cm) layer by layer: – six Savoiardi biscuits dipped one side for 2 sec in coffee – Mascarpone cream 4 Decorate with cocoa on top and put Tiramisu in a fridge overnight 5 Enjoy next morning !
There is no duty we so much underrate as the duty of being happy. By being happy we sow anonymous benefits upon the world.
Ingredients (for 12 delicious muffins): – 1 and 1/4 cup flour (1 cup=200ml) – 1/2 tsp baking soda + 1/2 tsp vinegar – dash of salt – 1 egg – 2/3 cup cane sugar – 8g vanilla sugar – 1/4 cup sunflower oil – 1/2 cup milk – 1/3 cup chopped walnuts – 1 cup diced rhubarb
Topping ingredients: – 1/2 tbsp butter -2-3 tbsp cane sugar – 1/2 tsp cinnamon Method: 1 Preheat oven to 180C 2 Butter muffin form 3 Bowl 1: mix flour+salt+baking soda+vinegar 4 Bowl 2: whisk egg with sugar and vanilla sugar, then add oil and milk and whisk until smooth 5 Combine dry ingredients from Bowl 1 with ingredients from Bowl 2 and mix well until smooth 6 Add chopped walnuts and diced rhubarb: mix well 7 Pour the batter into 12 muffin forms 8 Bowl 3: mix melted butter with sugar and cinnamon and put this mixture on top of each muffin to be 9 Bake muffins for 25 minutes at 180 C, let them cool down and enjoy with a cup of coffee !
Until he extends the circle of his compassion to all living things, man will not himself find peace.
Dough ingredients: – 200g all purpose flour – 75g buter – 75g cane sugar – 1 egg Filling ingredients: – 500g quark – 125g butter – 225g cane sugar – 200g 33% whipping cream – 200g sour cream – 3 eggs Method: 1 Dough: mix all dough ingredients (it is easy to grate butter dropping it in flour) and knead the dough, set it alone 2 Filling 2.1 Whisk eggs with sugar & butter (it is easy to first grate butter dropping it in sugar) 2.2 Add quark and sour cream: mix until smooth 2.3 Add whisked separately whipping cream and carefully mix 3 Cake 3.1 Preheat the oven to 180C 3.2 Distribute the dough evenly on the buttered baking form 3.3 Add filling 3.4 Bake for 60 minutes at 180C 4 Serve it cold with black coffee and let wonderful thing hurry into your life! We all need it and let it be so.
Directions: 1 Filling 1.1 Combine milk, eggs, sugar, corn starch: mix well until smooth 1.2 Pour the mixture in a non-sticking pan, medium heat: cook until thickened constantly stirring 1.3 Add butter and mix until butter is melted, set the filling aside and let it cool down 1.4 Move the filling in the fridge while making dough 2 Dough 2.1 Combine butter, sugar, water and salt in a pan, put on medium heat: keep until butter is melted constantly stirring 2.2 Add flour: continue mixing until smooth, then remove from the heat 2.3 Add whisked eggs, mix well 3 Eclairs 3.1 Preheat the oven to 180C 3.2 Form 1.5cm width x 5cm length stripes out of the dough (I used decorating tube for that) and make stripes with a fork on the surface 3.3 Bake 40 minutes at 180C and let them cool down 3.4 Fill the eclairs making a small hole on the side and using a decorating tube 3.5 Enjoy with a cup of coffee !
Method: 1 Preheat oven to 200C 2 Bake walnuts for 10 minutes at 200C to make them easy to chop, set aside 3 Combine flour, sugar, vanilla sugar, lemon zest, salt and grate butter to dry ingredients, mix well 4 Add sour cream, egg and chopped walnuts: knead a dough 5 Form with hands 2cm diameter balls out of dough, dipping them in flour 6 Bake the cookies at 190C for 25-30 minutes 7 Enjoy the cookies with Christmas fruits punch and Merry Christmas !
There is the great lesson of ‘Beauty and the Beast,’ that a thing must be loved before it is lovable.
Chesterton, G. K.
Ingredients: – 250g flour – 50g butter – 1 egg – 100ml milk – 8g Vanilla sugar – 25g cane sugar – 1 dash of salt – 1/2tsp baking soda & 1/2 tsp vinegar – 30g dry cherries Method: 1 Preheat the oven to 220C 2 Combine flour, sugar, salt and grated butter: mix until smooth 3 Add an egg, milk, then add baking soda and vinegar in the same tsp: mix until smooth 4 Mix in dry cherries 5 Roll out the dough to 1cm height 6 Cut the scones-to-be in triangles and transfer to the baking paper 7 Bake for 15 minutes at 220C or until golden 8 Enjoy with a cup of black tea !
We cannot tell the precise moment when friendship is formed. As in filling a vessel drop by drop, there is at last a drop which makes it run over; so in a series of kindnesses there is at last one which makes the heart run over.
Dough ingredients (for 18 cookies): – 200g all-purpose flour – 125g butter – 90g sour cream – 1 egg yolk – lemon zest from half a lemon – 5g vanilla sugar – pinch of salt
Serving ingredients: – some sugar powder for serving
Method: 1 Dough: combine all dough ingredients, mix until smooth and knead a dough 2 Filling: whisk egg white with sugar for 3-4 minutes, mix in grated walnuts 3 Cookies 3.1 Preheat the oven to 180C 3.2 Roll out the dough to 3mm width 3.3 Cut 10cm diameter rounds with a cookie cutter 3.4 Put 3/4 tsp filling in each round 3.5 Enclose each round with fingers into the half-moon 3.6 Put the half-moons on the baking paper and bake for 20-25 minutes at 180C 3.7 Serve the cookies sprinkles with sugar powder and with a cup of strong black tea ! Enjoy !
Dough ingredients: – 1 cup (1 cup = 250ml) flour – 150g cottage cheese – 75g sugar – 4 tbsp sunflower oil – 1 egg – 1 pinch salt
Filling ingredients: – 2 medium apples, sliced
Beautifying ingredients: – 1 egg yolk
Method: 1 Dough 1.1 Combine all dough ingredients and knead the dough 1.2 Let the dough rest for 20 min in the fridge 2 Envelopes preparation 2.1 Preheat the oven to 200C 2.2 Peel and deseed 2-3 apples, cut them into 48 slices – yes, adults enjoy the numbers 😉 2.3 Divide the dough into 2 equal parts 2.4 Repeat with each dough piece: 2.4.1 Roll out into ~24cm round and separate with a knife into 4 segments 2.4.2 Make 3 diagonal cuts like on the leaf going diagonally from the side to the center line 2.4.3 Put 6 apple slices on the center line and enclose the apple slices from the left and from the right side with a dough 2.5 Put envelopes on the baling paper and brush them with egg yolk 2.6 Bake the envelopes for 25-30 minutes at 200C 3 Enjoy the envelopes with a cup of strong black tea ! … and the sun will be shining tomorrow too 😉
– 1 cup chopped prunes – 3/4 chopped walnuts Directions: 1 Sponge cake 1.1 Preheat the oven to 190C 1.2 Combine eggs with sugar and vanilla sugar: whisk well for 3-4 minutes 1.3 Add flour and mix well until smooth, then add baking soda with vinegar in the same teaspoon and mix in 1.4 Pour the batter in the buttered baking form and bake for 20-30 minutes at 190C (test with a wooden stick for readiness) and let it cool down 2 Filling (while cake is being baked) 2.1 Whisk melted butter with sour cream and sugar: put the cream in the fridge for 30 minutes 2.2 Chop walnuts and prunes 3 Final steps 3.1 Spread the filling on the top of sponge cake 3.2 Decorate with chopped walnuts and prunes 3.3 Put the cake in the fridge overnight (or at least 2-3 hours) to let the filling saturate the sponge cake 3.4 Enjoy the cake in the sunny morning with a cup of strong black tea !
Perhaps all the dragons in our lives are princesses who are only waiting to see us act, just once, with beauty and courage. Perhaps everything that frightens us is, in its deepest essence, something helpless that wants our love.
Rainer Maria Rilke
Ingredients: – 300g all purpose flour – 80g cane sugar – 1 egg – 50g butter – 0.5 cup milk – 21g fresh yeast – pinch of salt – 1 kg apples (weight unpeeled) = ~6 medium apples
Directions: 1 Warm milk to ~35C (95F) and add crushed fresh yeast, salt and 1tbsp sugar: whisk until smooth and set aside for 15 minutes 2 Add egg, butter and remaining sugar: whisk well until smooth 3 Add flour: whisk well until smooth and set aside under cloth for 2 hours to let the batter rise 4 Preheat the oven to 190C 5 Pour the batter into the battered baking form (I used 25x25cm) 6 Cut each apple into ~12 lobules and cover the batter with apple lobules 7 Bake the pie for 45-50 minutes at 190C (374F), let the pie cool down before serving!
Ingredients (for 6 muffins): – 1 egg – 42g sugar – 8g Vanilla sugar – 60g milk – 50g sunflower oil – 100g all purpose flour – 2 tbsp cocoa powder – 1/2 tsp baking soda + 1/2 tsp vinegar Method: 1 Preheat the oven to 190C 2 Butter muffin form cups 3 Combine an egg with sugar and vanilla sugar: whisk for 3-4 minutes 4 Add milk, oil, flour: mix well until smooth 5 Add baking soda and vinegar in the same teaspoon: mix well 6 Put 2 tbsp batter in a separate cup and add there 2 tbsp coca powder and 1 tsp milk 7 Pour the main part of batter in 6 muffin forms, decorate tops with cocoa batter 8 Bake for 20 minutes at 190C and serve with a cup of cocoa! Great morning is awaiting you 😉
“When you wake up in the morning, Pooh,” said Piglet at last, “what’s the first thing you say to yourself?” “What’s for breakfast?” said Pooh. “What do you say, Piglet?” “I say, I wonder what’s going to happen exciting today?” said Piglet. Pooh nodded thoughtfully. “It’s the same thing,” he said.”
Notes: this a very gentle morning cake, not too sweet and perfect for cosy breakfast with a cup cocoa and in a nice company – you will enjoy it! 😉
Dough ingredients: – 80g butter – 160g flour – 1 egg – 1tbsp cane sugar – 1/2 tsp soda + 1/2 tsp vinegar Filling ingredients: – 400g cottage cheese – 70g 33% cream – 4tbsp cane sugar – 2 eggs – 1tbsp cornstarch Serving ingredients: – some blueberries – fresh mint leaves – 1/2 tsp powdered sugar Method: 1 Dough 1.1 Whisk egg with sugar 1.2 Grate butter, mix with flour and add to the egg and sugar 1.3 Add soda and vinegar in the same teaspoon: mix well 2 Filling 2.1 Whisk eggs with sugar 2.2 Add cottage cheese, cream and cornstarch: mix well until smooth 3 Cake 3.1 Preheat the oven to 180C 3.2 Transfer the dough to the buttered baling form (I used 30cm diameter resulting in a thin layer of filling) 3.3 Bake for 30-40 minutes at 180C 3.4 Leave the cake in the oven for 1 hour after switching off the heat – do not open the oven door! 3.5 Put the cake in the fridge overnight – it will become very gentle in the morning!) 3.6 Serve cold with a cup of cocoa and enjoy ! 🙂
City sidewalks, busy sidewalks Dressed in holiday style In the air there’s a feeling of Christmas
I always tried Trdlo when being in Prague! Today I ventured to cook it myself – Christmas aroma filled up my kitchen and brought back some nice memories, flavour of frozen snowy morning and sparkling garlands. I can’t wait for Christmas eve to come to enjoy Trdlo again with a cup of cocoa.
Filling ingredients: – 20-40g grated butter for buttering carton rolls – 60g brown sugar – 1tbsp grated nuts or walnuts – 1tbsp cinnamon Method: 1 Filling 1.1 mix in a cup sugar, cinnamon and grated nuts 1.2 grate butter and keep it in a bowl at room temperature while the dough is being prepared 2 Dough 2.1 Warm up milk to 35C and add crushed fresh yeast and 1tbsp sugar: whisk until smooth and leave in a warm place for 15 min 2.2 Add grated butter, 2 egg whites, 1 egg yolk, salt: whisk well 2.3 Add flour constantly mixing, knead a dough and leave in a warm place under cloth for 30 min 3 Trdlo 3.1 Preheat the oven to 190C 3.2 Knead dough with a stretch and fold technique for 2-3 min and separate into 10 equal pieces 3.3 Form a long 0.8cm diameter rope out of each dough piece 🙂 3.4 Wrap paper towel carton rolls with a baking paper: butter baking paper with fingers 3.5 Wind up a dough rope around a buttered paper towel carton roll 3.6 Butter Trdlo surface with fingers before rolling in nuts-cinnamon-sugar mixture 3.7 Roll well each Trdlo in nuts-cinnamon-sugar mixture 3.8 Bake Trdlos for 15 minutes at 190C: serve hot!Jingle bells-jingle bells…
Beautiful days do not come to you. You must walk towards them.
Ingredients (for 12 muffins): – 150g flour – 8g Vanilla sugar – 52g sugar – 50g butter – 1 egg – 40g chocolate buttons – 1tsp baking soda + 1tsp vinegar – 250g fresh red currant berries Method: 1 Preheat the oven to 180C 2 Whisk an egg & sugar & vanilla sugar in Bowl1 3 Grate butter to the flour in Bowl2 4 Join Bowl1 & Bowl2 content, add baking soda&vinegar in the same teaspoon: mix well until smooth 5 Add half of berries to the batter & mix well letting berries to give juice to the batter! 6 Add the rest berries & add chocolate buttons: mix well 7 Transfer the batter in the 12 buttered muffin tin cups: bake at 180C for 25-30 minutes 8 Enjoy with a cup of black coffee !
There was a strange rumour in Highbury of all the little Perrys being seen with a slice of Mrs. Weston’s wedding-cake in their hands: but Mr. Woodhouse would never believe it.
Ingredients: – 150g flour – 140g cottage cheese – 75g butter – 2 eggs – 8g Vanilla sugar – 60g sugar (you can add more if you like it sweet!) – 1 dash of salt – 1/2 tsp baking soda + 1/2tsp vinegar – 6 large sour plums – 200g raspberries – 50g almond petals for decoration Method: 1 Preheat the oven to 180C 2 Wash plums and raspberries and let them dry 3 Bowl 1: whisk well sugar+Vanilla sugar+eggs+salt 4 Bowl 2: grate butter to the flour, then add cottage cheese: mix everything well 5 Combine content of Bowl1 and Bowl2: add in the same teaspoon soda and vinegar and mix everything well 6 Slice plums 7 Pour the batter into the baking form over the baking paper 8 Sprinkle plums stripes and raspberries over the batter 9 Bake the cake for 45 minutes at 180C, then sprinkle almond petals and bake another 10 minutes 10 Put the cake in the fridge overnight and enjoy the cake in the morning with a cup of black coffee and with the best friend 😉
Yesterday, I was sad, tomorrow I may be sad again, but today I know that I am happy. I want to live on and on, delighting like a pagan in all that is physical; and I know that this one lifetime, however long, cannot satisfy my heart.
Method: 1 Filling 1.1 Wash dried apricots and prunes, dry them and cut each dried fruit into 3 stripes 1.2 Grate walnuts 2 Dough 2.1 Grate butter into the flour 2.2 Add cottage cheese, sugar, salt, egg yolk: mix until smooth and knead the dough 2.3 Put the dough into the fridge for 30 minutes 2.4 Roll our the dough until 3mm height 2.5 Cut out the dough into 5×5 squares, then cut each square diagonally into 2 triangles 3 Kifli cookies 3.1 Preheat the oven to 200C 3.2 Distribute grated walnuts on the dough triangles evenly 3.3 Put 3 dried fruits stripes in the middle of each triangle 3.4 Fold each dough triangle into the croissant (Kifli) 3.5 Bake the Kifli cookies for 20-25 minutes until golden 3.6 Enjoy 🙂
Donwell was famous for its strawberry-beds, which seemed a plea for the invitation: but no plea was necessary; cabbage-beds would have been enough to tempt the lady, who only wanted to be going somewhere. She promised him again and again to come – much oftener than he doubted – and was extremely gratified by such a proof of intimacy, such a distinguishing compliment as she chose to consider it.
Filling ingredients: – 250g 33% whipping cream – 250g fresh strawberries – 8g Vanilla sugar – 1 tsp sugar Method: 1 Dough 1.1 Preheat the oven to 200C 1.2 Mix sugar with eggs and egg yolks and whisk them for 5 minutes 1.3 Add flour and whisk for another minute until smooth 1.4 Pour the dough on the baking paper in the 30x35cm baking form 1.5 Bake for 12-14 minutes until golden: remove from the oven 1.6 Carefully remove the baking paper (place on “new” baking paper sheet and remove the “old” one from top): roll the cake with the new baking paper sheet and let it cool down for 10 minutes 2 Filling 2.1 Wash and dry fresh strawberries 2.2 Mash 70g strawberries with sugar and vanilla sugar 2.3 Chop the rest 180g strawberries into 0.5cm pieces 2.4 Whip the cream until firm and carefully mix with mashed and chopped strawberries – beautiful filling ready! 3 Cake 3.1 Unroll the cake and put the strawberry filling on 3/4 of the cake 3.2 Roll the cake with the filling 3.3 Put the strawberry roll for 2 hours in the fridge 3.4 Enjoy 😉