Flavorful Pancakes

Carrot Cocos Pancakes

today I became hungry for pancakes. I went in my kitchen and found some carrots,

some dryed coconut flackes. I thought that could be good ingredients with pancakes.

Flavorful pc with little crunchyness, awwwwwwww.  I did not fallow any recipe so

feel free. I just put together some things.

Lets go for about 9 small pancakes:

1 egg

1 cup flour

1 dash of salt

1 tbsp baking powder

1 tsp veggie oil

1/4 cup milk or more

1 dash vanilla, to taste

1 medium carrot

3 tsp dried coconut flakes

butter or magerine for pan

extra: syrub, whiped cream or fruits

Preparation:

1. Mix the egg with milk, oil & vanilla. Than add flour, salt,

baking powder and stir. The batter should be thicker as for crêpes.

2. Wash & peel the carrot. Shredd the carrot very fine. So, first mix coconut

in than shredded carrot and set aside for 10 Minutes.

3. Heat your pan to medium high. Melt some butter or magerine. For 1 pancake

bring 1 tablespoon of the batter to the pan flat it out a little bit and bake

until golden brown on each side and serve with your favorit topings like

wipped cream, syrub or fruits.

Enjoy!!!

" Can you see carrot sprinkles? "

Chocolate Streusel Cake

Who does not love cakeeeeeeeeee.

Streusel is one of my favorit cake toppings. It's buttery, a little salty and sugary.

Today I made a streusel cake recipe what was written on one sugar packet by sweet

family. It's an original North German chokolate streusel cake recipe.

Chocolate Streusel Cake

ok you will need:

cake: 150 g soft butter

150 g bown sugar

5 eggs

100 g bread crumbs

100 g ground hasel nuts or other

100 g chocolate sprinkles (I used dark chocolate)

2 tbsp all purpose flour

2 tbsp unsweetned cocoa powder

2 tsp backing powder (leveled)

streusel: 85 g  butter

100 g all purpose flour

85 g brown sugar

1 pinch of salt

cake mold

tooth pick

extra grease

Preparation:

Start by heat the oven to 185°C.

Grease a cake form.

Mix in a bol the butter creamy. Beat in eggs one by one. Mix in sugar.

Add nuts, bread crumbs, flour, cocoa powder, choko streusel and baking powder.

Combine everything well.

Fill the cake form with you cake mix and bake for 25 - 30 minutes.

Meanwhile prepare streusel. Mix butter, flour, sugar and salt in a bol. But not to long.

Only until you have crumbly streusel.

After the 30 minutes baking the cake add the streusel on top and keep baking for an

other 25 - 30 minutes until top is golden brown. The cake is read if nothing stuck on

your tooth pick. Let it cool complete before serving.

Enjoy!!!

notes: I cut the cake with a bread knife because the streusel are very stif.

 It's so yummy.

If you like try it with ground coconut or almonds.

Turn the cake into chokolate streusel muffin.

Mini Fruit Pies

Summer is comming and thx god my father has a garden.

when he comes from work on friday hes practical in his garden

cleaning it and picking fruits. Right now we gaining fresh

cherries & strawberries. This year we have to much. My mom is

making marmelade on high and me I'm  tried to make pies out

of my fresh fruits. I decided to make pie. They don't look prof

but like mini pies.

Let's go!!!

Mini Cherry Pies

for the filling:

about 700 g fresh fruits (I used cherries)

about 1 cups of sugar

about 4 tbsp cornstarch (I used normal food starch)

a dash of vanilla or lemon juice

for the dough:

200 g sugar

200 g of butter

300 g flour

a dash salt

a dash vanilla (or a little package vanilla sugar)
extra grease & flour for

a muffin tray for 12 muffins

or take shortcrust mix from your local market and prepare
or pie crust stuff

Preparation:

Pitt your cherries, place cherries, sugar, vanilla, starch in a heavy-bottomed pan.

Heat on medium until cherries begin to give their liquid. Bring to a boil but stir

constantly. Reduce the heat until cherry mixture beginns to thicken.

Allow to cool.

Heat your oven to 175°C.

For the dough combine sugar, butter, flour, salt and vanilla in a bol together

until you get "streusel". Set aside.

Grease your muffin tray ad dust with flour. Take 2/3 of your dough make 12 balls

and fill your muffin molds. Press and form little "baskets". Fill with your cooled

fruit filling. Cover with the rest of the dough as strips, streusel or your favorite

cookie shape, but leave holes for the steam.

Bake the pies until the top turnes golden brown. Let the pies cool completly and

Enjoy.

 

The rest fillng I stored in my freezer

11.06.2012: today I made strawberry pie filling. I had to add 1 tbsp more starch for thickness. It turned out really nice.

Easy Sauce Hollandaise

Sauce Hollandaise

.......... is an emulsion of egg yolk and butter, usually seasoned

with lemon juice, salt, and a little white pepper or cayenne pepper.

ok it's a low fat thing and nothing for dieting but for aspergus

the best sauce in the world. 2 Month a year you can eat aspergus.

Well it's aspergus time right now so we gonna make it. Yummi.

A Lot of restaurant serve aspergus & sauce h. with potatos & slices of ham.

2 importent things are steaming and stiring.

for 2 Portions you will need:

1 egg yolk

110g butter

2 tbsp white wine or apple juice

1/2 tbsp lemon juice

salt & pepper to taste

1 pot about 1,5 liter

a bol that fits the pot

mixer or wisk

Preparion:

1. Bring a litte amount of water in your pot to boil.

2. Melt your butter (microwave).

3. Give the egg yolk & the wine in your bol. Lightly mix.

4. Put the bol on top of your pot with boiling water and start mixing.

The pot should not touch the boling water only steam.

5. Add butter little by little. Keep stiring!

Taste with salt & pepper. Keep stiring.

6. After a few minutes of mixing it starts to thicken.

Add the lemon juice. Than it's ready to serve.

Enjoy with aspergus & potatos ^^.

Coconut Milo Muffins

Coconut + Milo + Recipe = yummi Muffins

Originally by Melissa Klemke. She is a freelance writer and a

family food enthusiast. She blogs food, fun and frugality of her family

of five at Frills in the Hills.

I found the milo muffin recipe @Essential Kids. But I changed
recipe ok I add coconut becaus I think it taste much better. And
 I used wheat + spelled flour and a little more backing powder.
For decoration I used powdered sugar.

Excellent for your kid's bento box.

Ingredients:

1 1/2 cups flour

2/3 cup milo / ovomaltine(EU)

1 egg

2/3 cup milk

2/3 cup  sugar

2/3 unsweetened coconut

1 tsp baking powder

60g butter, melted

chocolate, melted (optional)
choco drops (optional)
powdered sugar (optional)

Method:

1. Preheat oven to 190 °C. Grease a muffin tray or line it with muffin papers.

2. In a bowl add all ingredients, beat everything until smooth.

3. Pour into muffin or cupcake papers until 3/4 full.

4. Bake for 25-30 minutes.

5. Optional decorate the cooled muffins with melted chocolate & choco drops,
or just powdered sgugar.

Flower Poppy Seed Buns

Poppy Seed Flower Bun

I addabted this recipe from: Sugar & Everything Nice

Originally it's with red bean paste but I don't had it so I did it with a ready poppy

seed mix. It's so yummy. I guess you can fill it with any paste or pasty things you

want. Try it wit jam or vanilla pudding. The dough is very elastic: I let it raise for

two hours it turned out fantastic. Ideal for a bento treat just make them

smaller than.

Just try it!

Ingredients:

143g fresh milk

35g egg (about 1/2 an egg)

25g caster sugar

1/4 tsp salt

250g flour

4g instant yeast

38g butter (unsalted)

coarse sugar for top
backing sheet & tray

For the Filing: Store bought poppy seed paste

Preparation:

1. Place milk, egg, followed by caster sugar, salt, bread flour and yeast into a large mixing bowl. Knead the mixture for about 12 to 15 minutes with your hand or your KA. If the dough is still moist, sprinkle with a little bit more flour. The dough should be kneaded until it forms a ball and is no longer sticking to the side of the mixing bowl.

2. Lightly oil a separate bowl. Remove dough from the mixing bowl and place in th oiled dough. Coat the dough with the oil and then cover the bowl with cling wrap. Let proof for 60 mins or longer until the dough has dobbled volume.

3. Remove dough and punch out the gas.

4. Divide dough into 60g pieces and shape into balls. Let the doughs rest and relax for 20 mins. (this ‘relaxing’ time is needed so that the dough will be easier to roll out and shaped). Lightly cover with cling wrap.

5. On a lightly floured surface, flatten one dough into a round disk. Place 35g of poppy seed paste (rolled into a ball) in the middle of the disk and wrap the filing with the dough. Pinch the joints to ensure that each dough ball is sealed completed.

6. Again, flatten the ball down using a rolling pin. Using a scissors, make deep cuts all the way down around the dough. This will give the bread the flower shape. Give them on backing tray lined with backing sheet.

7. Brush the top of the bread with melted butter or the leftover egg and then sprinkle with coarse sugar. Bake in a pre-heated oven of 190C for about 18 - 25 minutes. Turn buns and bakes bottoms for anothe 5 min.

any question???

Creamy Vegetable Soup

Low Fat Creamy Vegetable Soup

without cream☺

I was hungry for some vegetable soup. I had fresh and some

frozen vegetable to choice. You can take only one vegetable or

so many you want to. This is exellent for your rainbow kitchen.

As you see on the pic my soup turned orange and it's so yummi.

It's healthy and ideal for a diet plan and to go. It's creamy
without cream just because of blending.

For 4 portions I used:

1 tsp butter or oil

3 medium onions

1 tbsp tomato paste

a dash of asafoetida (optional)

ground curry

ground cumin

ground paprica

1/4 cauliflower

apple juice for wipe off

3 medium potatos

2 carrots

1/4 zucchini

handful frozen green beans

2 handful frozen pumkin

about 1 litre broth / stock

salt

pepper

a dash of nutmeg

cherry tomatos

some chive or parsley strings

 

Prepartion:

1. Wash and cut all your veggies into chunks.

2. Heat the butter in a pot. Sauté onions with tomato paste, curry, cumin,

asafoetida and paprica. Add cauliflower and cook for for to minutes.

Wipe off with apple juice.

3. Add all the other veggies and cover it with broth. Keep a few cherry

tomatos or soft veggie pieces for decoration. Spice it up with salt & pepper.

Cook until all veggies are soft. Let cool the soup half way.

4. Last puré or blend the soup until smooth and give back in the pot.

Maybe heat up soup again. Serve with sliced cherry tomatos & chives

or parsley and with your fave toasted bread.

super simple, isn't it?

any question to: stregana@yahoo.de