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
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 ! 🙂
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 !
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!
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
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 !
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 !
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
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 😉
All this he saw, for one moment breathless and intense, vivid on the morning sky; and still, as he looked, he lived; and still, as he lived, he wondered.
Method: 1 Crumble Savoiardi biscuits in a bowl 2 Make Mascarpone cream: mix Mascarpone + 33% cream + sugar 3 Peel grapefruits & remove membranes: cut each grapefruit slice in 3 pieces 4 Arrange in the glass the following layers: 4.1 Savoiardi crumble/ Mascarpone cream/ grapefruit pieces 4.2 Repeat 4.1 until the glass is full with the colorful layers, then serve !
Method: 1 Preheat the oven to 200C (reduce it to 100C when putting meringues to bake) 2 Whisk egg whites with sugar and vanilla sugar for 5-10 minutes until strong peaks 3 Add orange zest and carefully mix it in, then separate whisked whites mixture into 2 halves and add cocoa only to one to give them different color ! 4 Now start putting whisked whites on a parchment paper in small portions. I used a cookie cutter to give them a nice shape. Well, it takes time, but with a help of 2 teaspoons one can manage it perfectly 😉 5 Put our meringues-to-be in the oven and bake for 1.5 hour at 100C 6 Do not open the oven! At best, leave the meringues rest there overnight (-: 7 Enjoy it with a cup of strong black coffee some nice and sunny Monday morning !
Method: 1 Make Mascarpone cream: mix Mascarpone with sugar & 33% cream: don’t make it too liquid ! 🙂 2 Brew a really strong black coffee ! 3 Pour brewed coffee in a plate and let it cool down 4 Now put in the glasses layer by layer (you might use less or more Savoiardi biscuits depending on how high Mascarpone layers you would like to have): 4.1 Savoiardi biscuits dipped each side for 1 second in a coffee-plate 4.2 Mascarpone cream, return to 4.1 if the glass is not full yet 😉 5 Decorate with cocoa on top 6 Put Tiramisu in a fridge overnight 7 Enjoy Tiramisu with a nice old-style black&white movie !
Noi leggeveamo un giorno per diletto Di Lancialotto, come amor lo strinse; Soli eravamo e senza alcun sospetto Per più fiate gli occhi ci sospinse Quella lettura, e scolorocci il viso; Ma solo un punto fu quel che ci vinse.
Filling ingredients: – 2 eggs – 50g sugar – 200g cottage cheese (or ricotta as in original Italian recipe!) – 1 tablespoon orange zest (or lemon zest as in original Italian recipe!) – 1 pinch salt
Method: 1 Knead the dough from dough ingredients and put it in the bowl to the fridge for 1 hour 2 Make a yellow mixture: whisk egg yolks with sugar for 3 minutes, then add orange zest and cottage cheese and mix all well 3 Make a white mixture: whisk egg whites with salt for 5 minutes 4 Join yellow and white mixtures and gently mix 5 Preheat the oven to 180C 6 Cut out a 10x10cm piece from a white paper 7 Roll out the dough to be a 20x30cm rectangular 8 Using 10x10cm paper square, cut out 6 squares from our dough 9 Put the dough squares in the 6 buttered muffin form baking cups 10 Add the filling to the middle of each dough squares 11 Join the four angles of each square in the middle of each pie 12 Bake the pies at 180C for 30 minutes and at 160C for 10 minutes 13 Cool the pies down for 30 minutes 14 Serve with powdered sugar and enjoy with a cup of green tea !
Notes: – Soffioni Abruzzesi = Dandelion of Abruzzo from Italian. These cakes are especially popular in the region of Abruzzo during Easter holiday 🙂
Listen: I am ideally happy. My happiness is a kind of challenge. As I wander along the streets and the squares and the paths by the canal, absently sensing the lips of dampness through my worn soles, I carry proudly my ineffable happiness. The centuries will roll by, and schoolboys will yawn over the history of our upheavals; everything will pass, but my happiness, dear, my happiness will remain, in the moist reflection of a street lamp, in the cautious bend of stone steps that descend into the canal’s black waters, in the smiles of a dancing couple, in everything with which God so generously surrounds human loneliness.
Vladimir Nabokov, Selected Letters, 1940-1977
Ingredients: – 125g peeled grated parsnip – 200g peeled grated apples – 250g wheat or spelt (spelt flour is tastier for this recipe!) flour – 125g full cane sugar – 1 teaspoon cinnamon – 1/2 teaspoon cardamom – 1/2 teaspoon baking soda with 1/2 teaspoon vinegar – 4 tablespoons cocoa – 50g ground hazelnuts – 50ml water – 40 ml olive oil – 1 egg
Topping ingredients: – 2 tablespoons hazelnuts
Hint: Parsnip-cocoa combination gives a really dense and delicious taste: try the cupcakes yourself, the recipe is super-easy !
Method: 1 Preheat an oven to 180C 2 Wash, peel and grate apples and parsnip to a large bowl 3 Add to the grated guys: flour, sugar, cinnamon, cardamom, cocoa, ground hazelnuts, water, olive oil and egg: mix them well 4 Add to the bowl baking soda with vinegar and mix well 5 Put the dough in the buttered muffin form and bake cupcakes for 50 minutes at 180C 6 After 30 minutes of baking add 3 halves of hazelnut to the top of each cupcake 7 Serve cupcakes with a cup of green tea and have a great Sunday !
Method: 1 Separate egg whites from egg yolks 2 Beat the whites until strong peaks, gradually adding sugar 3 Add cocoa to the beaten whites and carefully mix with a spatula 4 Put the cocoa-eggs-sugar mixture on a baking (~30x20cm) form with a baking paper and flatten the dough a bit 5 Bake the cake 20 minutes at 165C, remove it from oven, wait 5 minutes and then carefully remove the baking paper 🙂 6 Beat cream with powdered sugar until strong peaks and put whipped cream on the cake and flatten. 7 Roll off the cake quickly but carefully 8 Put the rolled cake to the fridge for at least 1 hour 9 Cut the rolled cake into portions with a sharp knife. Serve with red berries ! 10 Enjoy, it is really delicious 😉
Love... to cooking ! 