French Madeleines

"I raised to my lips a spoonful of the cake . . . a shudder ran through my whole body and I stopped, intent upon the extraordinary changes that were taking place." 

(Marcel Proust (1871-1922)
‘Remembrance of Things Past’)

catching some summer memories......

• 2 eggs
• 100g caster sugar
• 100g plain flour, plus extra for dusting
• 1 lemon, juice and zest
• ¾ tsp baking powder
• 100g butter, melted and cooled slightly, plus extra for greasing
  
  
  
  
  1. Preheat the oven to 200C. Brush the madeleine tray with melted butter then shake in a little flour to coat, tapping out the excess.
     
     
  2. Whisk together the eggs and the sugar in a bowl until frothy. Lightly whisk in the remaining ingredients. Leave to stand for 20 minutes before carefully pouring into the prepared madeleine tray.
     
     
  3. Bake for 10-15 minutes, or until the mixture has risen a little in the middle and is fully cooked through. Transfer the madeleines to a wire rack and leave for a few minutes to cool slightly. These are best eaten within an hour of cooking.
     
  
  
  
  
  
  

Rabbit in Strawberry Field Cake

Chocolate Cake with Chocolate Cream Cheese Frosting coverd wit Strawberry an topped with a Chocolate Rabbit.

 

FOR THE CAKE
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup Hershey’s Cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

FOR THE FROSTING

3 (16 ounce) package cream cheese at room temperature

2 cups sifted powdered sugar
1/3 cup cocoa powder

FOR THE TOPPING

Strawberrys

melted Chocolate

Almonds flake

Occasionally: Chocolate Rabbit

FOR THE CAKE
Preheat oven to 350 degrees. Grease and flour two 8-inch or 9-inch round baking pans.

In the bowl of a stand mixer stir together sugar, flour, cocoa powder, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla and beat on medium speed for about two minutes. Pour in boiling water and continue to mix until incorporated, batter will be thin. Evenly distribute batter between the two prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Start checking the cakes around 25 minutes as oven temperatures may vary (and no one likes an overdone cake)!

Cool in pans for about 10 minutes then run a knife around the edges and gently remove from pans and place on wire racks to cool completely.

FOR THE FROSTING
In the bowl of a stand mixer, beat all ingredients on medium high speed until light and fluffy.

To frost cake put the frosting on the top and place the cake in the fridge. 

After one hour you can start to decorate the cake with the Strawberry, to fix the strawberry you can use melted chocolate. Some almonds flake over the cake and finish with the chocolate Rabbit.

Summer Porridge/ Overnight Oats

 

• 50g Oats and crunchy muesli
• 100g Greek yogurt(regular yogurt is thinner)
• 100g normal yogurt
• frozen berries
• 2tps. Sugar or sweetener
• half glass pint or old marmelade glass....
  
  1. Mix the greek yogurt and the normal yogurt in a bowl , add sugar or sweetener.
  2. Put first berries in the glass then the oats/muesli and then the yogurt mix....go on until the glass is full.
  3. Close the glass and put it for 1 day in the fridge.
  
  

Perfect as breakfast or healthy dessert! As Topping you can use berries,chocolate chips,nuts,dessert sauce..... LOVE IT!

Cheesecake with chocolate Strawberrys and Caramel Sauce

I made this Cake for Valentines Day!It`s a simple Recipes but the result looks amazing. Love the taste of the chessecake, the fresh strawberry and chocolate. For Valentines Day I served the Cake as dessert with a glas of champagne <3 

For the Crust:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
A pinch of salt
2 teaspoons vanilla-sugar
1 tablespoon finely grated lemon rind
1 egg, beaten
1/4 cup granulated sugar 

100g butter

For the Filling:
3 egg yolks
3/4 cup granulated sugar
2 teaspoons vanilla-sugar
3/4 stick (7 tbsp/3 1/2 oz/100g) butter, very soft and at room temperature 

100g heavy cream 

500g Quark or cream Cheese
1 1/2 tbsp. cornstarch
3 egg whites
Pinch of salt 

For the decoration: 

Strawberrys 

200g Chocolate  

Caramel Sauce

 
Preheat oven to 300 degrees F (150 C). You will need a 9 or 9 1/2-inch springform pan.

Crust: 
1. Sift the flour, stir in the baking powder, salt, vanilla-sugar, lemon peel and sugar, then rub in the butter and knead to a smooth consistency with the egg. Place dough in a plastic bag in the refrigerator for 1 hour.
 
2.Roll out the dough on a well-floured work surface, then form it into a ball again and roll it out a second time. (This dough is the worst behaved of any I have ever had to deal with, but the double rolling helps tame it, and the end result IS worth the hassle). 

3.Place dough in bottom of a 9 or 9 1/2-inch springform pan, pressing it up the sides almost to the top. Set aside. 

Filling: 
4.Beat the egg yolks with the sugar and vanilla-sugar until pale and foamy. Add the softened butter and beat well, then add the heavy cream and beat again. Add the quark and stir until the mixture is smooth and throughly combined.

5.Whisk the egg whites with the salt until very stiff, then very gently fold in the quark mixture, also adding the sifted cornstarch a little at a time. Pour the filling into the crust shell and gently wobble the pan back and forth until the surface is smooth. Trim the dough, leaving about 1 inch (2 1/2 cm). Bake in preheated 300 degrees F (150 C) oven for 50 to 60 minutes (longer if necessary) until well risen and golden - it resembles a souffle at this point (It will sink in the middle quite dramatically - don't worry, it's supposed to do this). 

6.Turn the oven off, and let the cheesecake rest in the oven for 15 minutes; then remove it from the oven, cool for an hour or so at room temperature, and refrigerate for several hours before releasing sides of pan and serving. 

This cheesecake is very nice you can eat it just plain or served with berrys our berry Sauce.

I covered my cheesecake with fresh chocolate strawberrys and few minutes befor I served the cake I put some Caramel Sauce on the top....just because I can!
 

Tea Time Scones with Clotted Cream and Rrapsberry Jelly

I love the british Tea Time tradition. I was lucky to visited a traditionel posh Tea Time session in England....sandwisches with salmon, eggs, cucumber, and cakes.... a lovely experience. But I prefer a relaxed Cream Tea just with scones and Tea.

The recipes is from Ed Baines book BritCuisine p. 176. It was my first try to make Scones!The recipes was easy and the scones perefect! 

225ml milk

500g self-raising flour, plus extra for dusting

30g baking powder

85g butter, cut into small cubes, plus extra for greasing

85g caster sugar

50g raspberries

Read more at http://www.goodtoknow.co.uk/recipes/534447/ed-baines-apricot-and-raspberry-scones#4CtCjpm1YCE4D3zM.99

225ml Milk

500g self-raising Flour

30g baking Powder

85g Butter

85g Caste Sugar

50g Raisins

1. Remove all racks from the oven except for the central rack and preheat to 200C/180Cfan/gas mark 8. Grease and flour a baking sheet. 

2.Sift the flour and baking powder into a large bowl, add the sugar, then rub in the butter until it resembles fine breadcrumbs. Slowly add the milk and until it forms soft dough (you may not need all the milk). Bring the dough together and turn out onto a floured work surface. 

3.Knead lightly and roll the dough out to about 1cm thick then dot the raisins over half the dough. Gently fold the other half of the dough over the raisins. Cut out into scone shapes using a round cutter and place onto the baking sheet. Whisk the egg and brush over the top of the scones, bake for 15 - 20mins until golden brown.

 4.Serve with clotted cream and rapsberry jelly.

Preheat the oven to 200°C/400°F/Gas Mark 6. Put the dried apricots in the milk and allow to soak. Sift the flour and baking powder into a large bowl. Add the sugar and butter and mix with your hands.

Slowly add the apricots and milk to the mixture until it comes together to form a dough. Gently knead the dough until smooth, making sure not to overwork it.

On a floured surface, roll out the dough to 4cm thick. Scatter the raspberries over half the dough, fold over the other half and then carefully roll it out again so the fruit is in the middle. Lightly flour a round cutter and stamp out the circles. Glaze with the beaten egg

Grease a baking tray and dust with flour. Put the dough circles on the baking tray and bake in the middle of the oven for 20 minutes until golden brown.

Read more at http://www.goodtoknow.co.uk/recipes/534447/ed-baines-apricot-and-raspberry-scones#4CtCjpm1YCE4D3zM.99

225ml milk

500g self-raising flour, plus extra for dusting

30g baking powder

85g butter, cut into small cubes, plus extra for greasing

85g caster sugar

50g raspberries

Read more at http://www.goodtoknow.co.uk/recipes/534447/ed-baines-apricot-and-raspberry-scones#4CtCjpm1YCE4D3zM.99

225ml milk

500g self-raising flour, plus extra for dusting

30g baking powder

85g butter, cut into small cubes, plus extra for greasing

85g caster sugar

50g raspberries

Read more at http://www.goodtoknow.co.uk/recipes/534447/ed-baines-apricot-and-raspberry-scones#4CtCjpm1YCE4D3zM.99

Peppermint- Yoguhrt- Ice cream

fresh mint + organic yoguhrt = perfect for the last summer days

50g Sugar 

1tsp. Vanilla extract

100ml organic Yoguhrt 

100ml Milk

250ml Whipped Cream 

100ml Peppermint Syryp 

3 tsp. green food coloring

  
In a large bowl, stir together the yoguhrt,cream, milk, sugar, vanilla extract and peppermint syryp until the sugar has dissolved. Color to your liking with the green food coloring. 

Put the mixture into an ice cream maker, and freeze according to the manufacturer's instructions or put it  into the freezer  for 8h and stir the mixture every  hour for 2 min.  
It's worth it!