Thursday, December 29, 2011

Mango and Vanilla Ice Cream Trifles








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Trifle, a lovely and very British dessert dish, is usually made from vanilla custard, fruit, cake and whipped cream, very similar to parfait. These ingredients are usually arranged into layers in the trifle bowl.

A traditional English trifle uses stale sponge or pound cake, which may be soaked in alcohol, like sherry or port wine. Over time, many variations on the original recipe have been created. Nuts or layers of whipped cream may be added for variety. The flavour of the custard may also be changed to complement the flavour of the cake.

Here is my leftover tribute to this English dessert with its multiple layers in glass. Dip your spoon into this sweet delight to end your New Year’s celebration with these individual delicious trifles.





  • 500 ml Vanilla ice cream, softened
  • 200 g Cream cheese, softened
  • 250 g Mango puree
  • 10 Spekulatius cookies, crumbled
  • 200 g Whipped cream
  • Physalis fruit


  1. In a large mixing bowl using an electric mixer, beat the cream cheese until light and fluffy. Add the softened vanilla ice cream and beat until thoroughly combined.
  2. First arrange the half of the cookie crumbs over the bottoms of glasses. Next spoon on the mango puree, to just cover the cookie crumbs. Lastly cover the puree with cream mixture and then repeat the layers once more.
  3. Pipe the whipped cream on top and garnish with a physalis. Chill in the fridge until ready to serve.






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Tuesday, December 27, 2011

Prepare A Delightful Lf Of Carrot Breads In Your Toaster variety Oven

Most individuals have had carrot delicacy and this gives them objectives when consuming it. This once healthier delicacy is now packed with glucose and white-colored flour. It is then covered in a sweet frosting further degrading its healthier position. I have created healthier editions of this delicacy, but most individuals grimace upon changes to such a well-known delicacy. My remedy was to create something different: some carrot bread. No one desires over-the-top taste from some bread, so individuals are pleased by the organic taste of the green beans which gets a little increase from a little bit of baby.

It is all about understanding. Most individuals will tell you a organic carrot delicacy is not lovely enough, while they experience a organic loaf of carrot bread is quite lovely. I most often provide a piece of this bread basically roasted and buttered. Including a bit of red nut products to an untoasted piece absolutely changes the taste. This bread is remarkable both methods.

There are a lot of cake-like formulas for carrot bread. My formula is different. I use candida and let it increase like a conventional bread. Not only does that provide the bread a different (and delicious) taste, but it also creates it mild and smooth even though I use whole feed flour.

I like to bake this bread into a little loaf in my toaster. There are no additives in this carrot bread, so I don't like to create a lot of it at once. I bake the loaf with sliced nut products on the top. The closeness of the emitters in a toaster magnificently brown colours the nut products. You can miss the nut products if you aren't a fan of nut products, or substitute them with sunflower seed products to still keep that amazing, brittle leading.

Ingredients for One Small Lf Of Carrot Bread
  • 1 cup of whole feed oat flour
  • 1 cup of whole feed whole grain or grain flour
  • 1 tsp. of cinnamon
  • 1/2 tsp. of dry ginger
  • 1/2 tsp. of grated nutmeg
  • 1/4 tsp. of sea salt
  • 1 1/2 mugs of grated carrot
  • 1/4 cup plus one tsp. of maple oil
  • Walnut oil as required to oil the dish and loaf pan
  • 1/4 cup plus one tsp. of honey
  • 1 little egg, beaten
  • 1 program (or 1 tablespoon) of effective dry yeast
  • 1/3 cup of heated, but not hot, water
  • 1/4 cup of approximately sliced walnuts

Directions
  • Put the candida in a cup with the trouble and the tsp. of baby. Set aside until it gets bubbly; this should take about 5 moments.
  • Combine the two whole feed flours, the nutmeg, nutmeg, cinnamon and sodium. Mix well.
  • Combine the grated green beans, the 1/4 cup of maple oil, the 1/4 cup of baby and the defeated egg. Mix well.
  • Combine the carrot combination, flour combination and the fizzy candida combination. Mix well and massage into a smooth money. You can do this manually or with a take a position machine or blender. Position the kneaded money into a oiled dish, tossing it over to protect both factors. Cover the money and let it development of a heated, black place until more than doubled in dimension.
  • Punch the money down then type it into a little loaf. Position the money into a oiled 5 x 3 3/8 x 2 1/2 inches loaf pan. Let increase until almost more than doubled in dimension. Gently sweep the loaf with the tsp. of maple oil, being cautious not to completely deflate the money. Spread the sliced nut products over the top.
  • Bake the bread your pre-heated toaster at 375 levels F. It is done when hitting the loaf is a empty sound; this should take about 40 moments. Let awesome absolutely before cutting or the bread will not set effectively.

The Best Toaster variety Stove For Cooking Carrot Bread

You will want a toaster that does a excellent job of keeping the set heat variety. Most mid-range or better designs are able of this. Check out Toaster variety Stove Opinions to discover the best one for this formula and so much more. Look for any concerns with irregular warming or hot areas when looking for a toaster.

Monday, December 26, 2011

My very first 'Christmas Stollen'

After the very lovely (and tiring) Christmas day, all day, the following morning I really enjoyed my peaceful morning. No rush, no wake up early. I even woke up late!No need to worry about breakfast-lunch or even dinner for today, still plenty of food on the dining table and inside the fridge. Yesterday, we got plenty 'take away' food from my parents and parents in law's house, after Christmas

Sunday, December 25, 2011

Christmas Morning Muffins

Just four days before Christmas, my children started their school holiday and my husband took his vacation. We started it with PSTC (Parents Student Teacher Conference) at school in the morning, then followed by last Christmas shopping. Done!The beautiful aroma of Chrismas holiday blew stronger around us, to every corner of our home. That's the most wonderful time of the year!We had more time to

Saturday, December 24, 2011

Potato and Whole Grain Spelt Pancakes








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There’s nothing like good old fashioned potato pancakes as a side dish. It’s an awesome way to use up leftover mashed potatoes. You can serve these potato pancakes with meat patties, or simply enjoy them as breakfast.





May I take this opportunity to wish you all a very happy and blessed Christmas and success and health for the New Year 2012!




So wünsche ich Euch von Herzen ein frohes und gesegnetes Weihnachtsfest und viel Erfolg und Gesundheit für das Neue Jahr 2012!





  • 200 g Potatoes
  • 75 g Whole grain spelt flour
  • 1 tsp Baking powder
  • 1 Egg
  • 1 Egg yolk
  • 100 ml Milk
  • Salt and white pepper
  • 3-4 tbsp Butter


  1. Thoroughly clean the potatoes and place them in a medium sized pot. Cover with cold water and bring to a boil. Add in about 1 teaspoon of salt. Cook, uncovered, until potatoes are tender all the way through, about 20 minutes.
  2. Drain potatoes and let cool slightly. Peel the potato and push potatoes through a ricer into a large bowl or mash with a large fork thoroughly. Add in spelt flour and baking powder, then add in whole egg and egg yolk. Gradually pour in milk, stirring well to make a smooth batter. Season the batter with salt and pepper.
  3. Place 1 tablespoon of the butter in a large skillet over medium heat. When the butter turns a light amber, drop about 1 1/2 tablespoons of the batter in the skillet. You should be able to cook 3 pancakes at a time, allowing enough space between them so they have a nice round shape.
  4. Cook about 2 minutes on the first side, flip them over and cook about 1 minute longer. Remove from the pan, and keep warm. Continue adding butter to the pan and frying the rest of the batter. Serve the pancakes warm as a side with ground meat patties.






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Thursday, December 22, 2011

Cash Covered Saying Fritters - A Unique Cure Ready Completely In Your Toaster range Stove

Long ago Saying plants were numerous in Northern The united states. They actually made up about a one fourth of the local natrual enviroment when Western settlers came to these areas. Chestnuts were numerous, delightful and no cost. This is why the chestnut was so popular in beginning United states culinary. I love studying old recipe books and formula selections. I often try to evolve those formulas to modern-day substances and cookware as well as our progressed preferences. That is exactly what I did with an old pork-wrapped chestnut fritter formula.

Where are the chestnut plants now? The Northern United states wide range is near to annihilation. It was damaged by a condition taken on an brought in shrub in the beginning 20th century. Those numerous, crazy chestnut plants no longer complete our jungles. There are, however, many multiple chestnut types that are produced on plants. So while you can't choose no cost chestnuts from the natrual enviroment like beginning People in the united states did, you will discover clean chestnuts at many health meals and specialised shops. This formula is a bit engaged and time-consuming, so this is something I only make on vacations and other special events.

I have tried many different ways to prepare these delightful snacks. I lastly resolved on my toaster range. Why the toaster oven? The closeness of the emitters makes the sausage pleasantly sharp. I tried to imitate this in my broiler, but the immediate warm was just too powerful without providing enough in the way of normal warm. The toaster range provides an perfect food preparation atmosphere, with just enough lightly browning and just enough normal warm.

The old-fashioned method of food preparation bacon-wrapped chestnut fritters engaged pan cooking them over a flame in large volumes of lard. You can effort that if you are courageous enough, the ultimate product is amazing. However, it is very oily and absolutely packed with fat. There are also natural risks when using fat near an open flame. I'd like to think that beginning United states chefs would have prepared their bacon-wrapped chestnut fritters in a toaster range, had they been given that choice.

Ingredients
2 number of clean chestnuts
2 tbsps of saltless butter (you'll get enough sodium from the bacon)
1 little red red onion, well diced
4 cloves of garlic oil, minced
1 lb plus 16 pieces of bacon
1/2 tsp. of clean floor dark pepper

Directions

Heat your toaster range to 400 levels F. Use the point of a little paring blade to cut a little "x" on the smooth side of each chestnut. Prepare the chestnuts for 40 moments. Eliminate them from the toaster range and allow them to awesome.

Heat the butter in a heavy-bottomed container over medium-high warm. Cook the red onion and garlic oil until a little bit golden; this should take about 3 moments.

Place the chilled chestnuts into the perform dish of a blender fixed with a multi-purpose edge. Beat until approximately sliced. Add the cooked vegetables and garlic oil and the clean floor spice up. Roughly cut the lb of sausage and add it to the blender perform dish. Process until everything is very well-combined.

Cut each of the 16 pieces of sausage in half and organize each of them into an "X." Equally divided the chestnut stuffing between the 16 sausage "Xs" and times the sausage over to include the stuffing. Properly tone and flatten each fritter to a width of 3/4 of an inches. Protect the fritters firmly and chill for at least 1 time. I like to get these fritters ready the day before and just keep them in the fridge instantaneously.

Heat your toaster range to 400 levels F, with a cooking piece in the range. Properly position the bacon-wrapped chestnut fritters on the hot pan and bake until they are fantastic brownish and crispy; this should take about 45 moments. Let awesome a little bit before providing. Enjoy!

The Best Toaster range Stove For Making Cash Covered Saying Fritters

You are working with raw chicken in this formula, so it is essential to have a toaster range that chefs evenly. Check out Toaster range Stove Opinions to discover the best toaster range for this formula and so much more. Look for a style that has been proven to prepare evenly without hot areas. Never prepare raw chicken in an devices that has concerns with hot and freezing spots; it could lead to meals harming.

The Gingerbread Men

Christmas Cookies Finale... the most favorite; The Gingerbread Men!I think this is the last cookies from our kitchen for this festive season, and I will start to bake Christmas 'easy and quick' bread for my family. After many-many times hearing the same question,"Mom / Honey, can you make gingerbread men, pleaseee ?", then followed by the 'choir',"yes Mommy, please" and repeated all over again...

Tuesday, December 20, 2011

Roasted Brussels Sprouts with Balsamic, Honey, and Walnuts








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Roasting is an easy cooking method that enhances the flavour of this hearty winter vegetables. Browned and crisp, those Brussels sprouts are roasted with a mixture of balsamic vinegar, olive oil and honey, then tossed with chopped walnuts and pomegranate pearls. While this humble and versatile side dish easy enough for weeknight meals, it's also good for the dinner parties.




  • 700 g Brussels sprouts, trimmed
  • 1 Shallots, sliced
  • 2 tbsp Olive oil
  • 2-3 tbsp Balsamic vinegar
  • 1/2 tbsp Honey
  • 2-3 sprig Thyme
  • Salt and freshly ground black pepper
  • 2 tbsp Walnuts, roasted and chopped
  • 1 tbsp Pomegranate pearls

  1. Preheat oven to 200C400F. Remove the outer leaves from Brussels sprouts and trim the stems. Cut the sprouts in half. Slice the shallots and place them in a roasting pan together with Brussels sprout halves.
  2. Combine olive oil, Balsamic vinegar and honey in a small bowl. Toss the Brussels with Balsamic mixture and thyme sprigs. Season with salt and black pepper.
  3. Roast, tossing twice during cooking, until the Brussels sprouts are tender and lightly browned, about 20 minutes. Remove from the oven. Add in chopped roasted walnuts and pomegranate pearls. Serve immediately.






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Saturday, December 17, 2011

Fast, Simple Recipes for Mouth watering Beef-Noodle Soup or a Delicious Fresh vegetables Made With Ham or Fresh vegetables and Nut products

When you need and quick, easy, satisfying food, turn to soup and/or lettuce. There is just something relaxing about a yummy dish of soup no matter the rush, problems you face, etc. Try this recipe for an Simple Beef-Noodle Soup for a relaxing quick food. The Berries and Caramelized Nut products Natural Fresh vegetables is perfect alone as a mild lunch or great when combined with soup, a food, or meal. The Ham, Maple, and Red Fresh vegetables is a terrific option for many different occasions.

EASY BEEF-NOODLE SOUP
1 lb lean floor beef
1/2 cup chopped onion
2 containers (14.5-oz each) Italian-style stewed tomatoes
2 containers (10.5-oz each) meat broth
1 can (16-oz) combined veggies, drained
1 tsp oregano
1/2 tsp salt
1/4-1/2 tsp fresh floor dark pepper
1 cup method egg noodles

In a method container over medium-high warm, brownish the hamburger with the red onion mixing to crack apart; drain well.

In a huge soup pot bring the garlic oil, broth, combined veggies, oregano, sodium, spice up, and cleared meat to a steam. Add the dinner and reduce the warm to method. Protect and prepare for 10-15 moments or until the dinner are tender.

Yield: 4 servings

GREEN SALAD WITH STRAWBERRIES & CARAMELIZED NUTS
1/2 cup chopped almonds
3 tablespoons white sugar

Toss into a method quality container and prepare over method warm 6 to 8 moments mixing constantly; glucose will form a golden brownish syrup and should equally coat the nuts. Spread in a single layer on a gently oiled baking sheet or wax paper to cool. Try small pieces; set aside.

2 mugs loaded split fresh spinach
2 mugs loaded split Birkenstock boston lettuce
2 mugs bananas halves
1/3 cup canned frothy poppyseed lettuce dressing

In a huge dish throw the oatmeal, Birkenstock boston lettuce, and the bananas sections. Drop with the poppyseed dressing; mix gently. Spread with the caramelized nuts. Provide immediately on cold lettuce clothing.

Yield: 6 1-cup portions of 150 calories each

HAM, ORANGE, & WALNUT SALAD
1 beans, cut in half
2 mugs well sliced cooked ham
1 cup very well chopped celery
1/3 cup chopped green onion
1/3 cup chopped walnuts
1 can (11-oz) mandarin orange sections, drained
1/4 tsp dark pepper
1/3 cup mayonnaise
2 tablespoons mild cream
1 tablespoons vinegar
Crisp lettuce greens

Rub inside of dish with the cut sides of the beans. Combine the ham, oatmeal, green red onion, nuts, and orange sections in a dish. Protect dish and chill.

Just before serving, blend the spice up, mayo, mild lotion and therapy together. Add the wearing over the ham mixture and throw until the ingredients are well covered. Provide on the lettuce greens.

Yield: 6 servings

Enjoy!

Whole Grain Bulgur Salad with Mango and Walnut








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Bulgur, or Bhulghur, is made by soaking and cooking the whole wheat kernel, drying it and then removing part of the bran and cracking into small pieces, which are sorted into different grain sizes: fine, medium and coarse. Whole grain coarse bulgur has the coarse bulgur size while it is darker in colour and has twice more fiber compared to regular bulgur. Bulgur will absorb twice its volume in water and can be used as a substitute for almost any rice dish. Bulgur is sometimes confused with cracked wheat, which is crushed wheat grain that has not been parboiled.

Bulgur has a mildly nutty and roasted flavour and can be used in baked goods, casseroles, stuffing, soups, salads. It is a good source of protein, iron, magnesium, and B vitamins. It is packed with fiber and contains very little fat. This is a very simple and delicious bulgur salad that's quick to put together and consists primarily of whole grain bulgur, mangoes and walnuts.










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  • 130 g Whole grain coarse bulgur
  • 500 ml Water
  • 1 tbsp Onion, finely chopped
  • 1 clove Garlic, minced
  • 2 tbsp Spring onions, finely sliced
  • 250 g Mango, diced
  • 1 handful Walnuts, roasted and coarsely chopped
  • 1 tbsp Avocado oil
  • Salt Sea salt & freshly mulled black pepper to taste

  1. Rinse the bulgur. Bring water to a boil, add in bulgur. Return to a boil, reduce the heat to low, cover and cook for about 20 minutes until soft, but not mushy.
  2. Drain and transfer the bulgur into a large bowl. Stir in the chopped onion, minced garlic, spring onion slices, diced mango, chopped walnuts and avocado oil. Toss well. Season with salt and freshly mulled black pepper. Serve warm and chilled.






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Friday, December 16, 2011

Almond Crisps

Nine days until Christmas...We're still in the middle of daily normal activities. No school holiday yet neither office break.Jakarta's traffic is still super crowded during this rainy weather.Weeks ago, I imagined to have a calm and peaceful week before Christmas. Hhm, I was wrong. Almost everyday we arrive home late than "normal" days. Too many children activities in school and heavy traffic

Monday, December 12, 2011

Marzipan Ravioli








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If you're looking for a way to add some fun to your holiday cookie platter or a delightful idea to share at a cookie swap, these little marzipan filled ravioli cookies are perfect for you. Feel free to substitute with your favourite fillings, like Nutella, cream cheese.


Marzipan Ravioli

adapted from Lecker


  • 225 g All purpose flour
  • 70 g Powdered sugar
  • Pinch of salt
  • 125 g Butter, cut into small pieces
  • 1 Egg
  • 1 tsp Vanilla extract

  • 100 g Marzipan, cut into small pieces
  • 2 tbsp Almond, chopped
  • 1 tsp Orange liqueur
  • 1 Egg yolk
  • 1 tbsp Milk
  • 25 g White chocolate (optional)
  • 25 g Dark chocolate (optional)


  1. Sift the flour, 50 grams of sugar, and salt into a mixing bowl. Add in butter, egg and vanilla extract. Mix with your fingertips until combined. Wrap the dough with a plastic film and chill for 1 hour.
  2. Place the marzipan pieces, remaining powdered sugar, chopped almonds and orange liquor in another bowl. Stir until all well combined.
  3. Remove the cookie dough from the fridge and place on a lightly floured work surface. Roll out thinly and cut into 50 squares, 2 inches by 2 inches. Mix the egg yolk and milk in a small bowl. Preheat the oven to 190C/375F.
  4. Brush half of the squares with egg wash. Place about a teaspoon marzipan filling in the center. Top with the remaining cookie squares, enclosing the filling, and crimp edges with a fork. Bake for about 15-20 minutes until lightly golden. Melt the chocolates separately and drizzle over the tops of cookie raviolis.





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Your Slowly Range or Crockpot Is Good For Making Treats and Delicacy, Too

You can create delightful appetizers/snacks and sweets in your slow cooker or crockpot as easy as you can a cook or broth. Check out these formulas and get that cooker going! These formulas for Crab Bruschetta and Cash & Garlic oil with Pita Treats are excellent party foods or snacks for seated around the share, game evening, film evening, etc. For a delightful dessert in the cooker, try this formula for a Candy Mocha Breads Pudding.

CRAB BRUSCHETTA
4 mugs chopped Roma tomatoes
1 cup chopped white-colored onion
2 tsp chopped garlic
1/3 cup olive oil
2 tablespoons balsamic vinegar
1/2 tsp dry oregano
2 tablespoons sugar
1 lb group red crabmeat, be sure all seashells are removed
1 1/2 tsp salt
1/2 tsp clean floor harsh dark pepper
1/3 cup chopped clean basil
2 baguettes, chopped, toasted

In crockpot or slow cooker incorporate the garlic, red onion, garlic, oil, white-colored vinegar, oregano, and sugar; place lid on cooker and prepare on low establishing for 2 time. Carefully mix in the crab, sodium, and spice up. Cook on low for another hour. Times in the tulsi.

Top the food preparation baguette items with the heated bruschetta for providing.

Note: If you like, you can provide on whole-grain biscuits for a better touch!

SAUSAGE AND TOMATOES WITH PITA CHIPS
1 lb hot German chicken salmon hyperlinks, supports removed
1 small red red onion, well chopped
1 carrot, well chopped
1 red gong spice up, well chopped
1 can (28-oz) mashed garlic with food preparation garlic
1 can (6-oz) tomato insert with German seasonings
1 tsp dry oregano
1 tsp fennel seeds
1 tsp sugar
1/4 tsp dark pepper
24 whole whole grain or grain pita chips

Heat huge quality container over medium-high heated. Add the salmon, carrot, red onion, and gong pepper; prepare splitting up salmon with huge wood made scoop or plastic spatula. Cook until the salmon is browned, roughly 8 minutes.

Transfer combination to a 5 or 6-quart slow cooker or crockpot. Stir n the garlic, tomato insert, spices or herbs, and glucose. Cover and prepare 2 to 3 time on great or 4 to 6 time on low, until the combination simmers and thickens.

Serve with the pita chips.

CHOCOLATE MOCHA BREAD PUDDING
1 cup butter
1/4 cup white sugar
1 tsp floor cinnamon
4 huge eggs
1 1/2 mugs chocolate milk
1/4 cup powerful dark coffee
1/2 cup currants
1/2 cup raisins, optional
1/2 cup chocolate chips
1 cup food preparation, chopped pecans
4 mugs state white-colored bread, cut into items or bite-size pieces

In huge machine dish, defeat the butter, glucose, and nutmeg using machine. Add the egg and defeat until comfortable. Mix in the use products, java, currants, and raisins, if using. Using a huge scoop or plastic spatula to fold in the choc chips, pecans, and bread items.

Lightly oil, or apply with a quality food preparation apply, the crockpot or slow cooker. Add lid and prepare on low establishing for 5 to 6 time or on great for about 3 time.

Enjoy!

Saturday, December 10, 2011

Gingernuts Cookies

After my trip to Solo and Yogyakarta at the end of October 2011, I had promised myself not to travel for the next two months, until the Christmas time. For me, it's the perfect time to celebrate the season. *but honestly, at the first week of December, all of sudden I really miss travelling!At the end of November, we started to decorate our christmas trees, put some lights on the windows,

Mango Pudding

I love December!I enjoy the Christmas spirit, the rain and the lovely color of nature.As the rainy weather coming to accompany Christmas season, and the sun still shines timidly, this time we decided to put more color in our yard. Other than overhauling the lawns with fresh grass, we planted some flowers and trees; from frangipani, morning glory to vines. Day by day, I fall in love more and more

Friday, December 9, 2011

Baked Mushrooms with Rosemary and Parmesan








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Healthy and tasty, this baked mushroom dish with fresh herb, lemon and Parmesan couldn’t be any simpler. It can serve either as a delightful appetizer or just as a light side dish, which goes really well with any meat dishes.


Baked Mushrooms with Rosemary and Parmesan

adapted from Eat Smarter

  • 1 Bio lemon
  • 1 tbsp Fresh rosemary, chopped
  • 25 ml Olive oil
  • 300 g White mushrooms, sliced
  • 20 g Parmesan, grated
  • Salt and freshly mulled black pepper



  1. Rinse lemon under running hot water. Dry and finely grate the zest. Squeeze out the juice for later use. Combine the chopped rosemary, lemon zest, and olive oil in a bowl.
  2. Preheat the oven to 200C/400F. Clean and thinly slice the mushrooms. Place the sliced mushrooms in a baking pan. Drizzle half of the oil mixture over and season with salt and freshly mulled black pepper.
  3. Bake in the hot oven for 10 minutes. Sprinkle the grated Parmesan over the mushrooms and continue to bake 5 more minutes until the cheese has turned lightly browned. Remove and drizzle the rest of oil mixture and some lemon juice over.






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Monday, December 5, 2011

Chocolate Peanut Crumble Cookies








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A classic and divine combination of chocolate and peanuts. These buttery cookies simply melt in the mouth. Drizzle across the cookie top with some melted white chocolate if you are feeling sugar high and decadent.


Chocolate Peanut Crumble Cookies

adapted from Delicious

ToppingCookie

  • 30 g Unsalted butter
  • 40 g All purpose flour
  • 30 g Caster sugar
  • 60 g Unsalted peanuts, half roughly chopped

  • 115 g Unsalted butter
  • 115 g Caster sugar
  • 20 g Smooth peanut butter
  • 1 Large egg
  • 160 g All purpose flour
  • 20 g Dutch cocoa powder
  • 1/4 tsp Baking powder
  • 1/4 tsp Baking soda
  • 100 g 70% Semisweet chocolate, chopped


  1. Preheat the oven to 190C/375F and line two baking trays with parchment paper. Make the topping. In a large mixing bowl, rub the butter into the flour and sugar with your fingertips, until a soft, crumbly dough is formed. Add the chopped and whole peanuts, then set aside.
  2. Prepare the cookie dough by creaming cream the sugar, butter and peanut butter in a separate mixing bowl. Add the egg and beat again. Sift in the flour, cocoa, and baking powder and add the chopped chocolate. Mix well to form a soft dough.
  3. Roll the mixture into 20 small balls and divide between the baking trays, spacing well apart. Press each cookie down and top with a little crumble mix. Bake for 10-12 minutes until the crumble topping is golden, then remove from the oven and leave for 5 minutes before transferring to a cooling rack.






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Friday, December 2, 2011

Crostini with Scrambled Eggs, Avocado and Smoked Salmon








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Rich, salty smoked salmon and smooth, creamy avocado have given this classic light egg scramble dish a sophisticated touch and star appeal. These crostini can be a terrific Christmas appetizer when you need to bring something to a holiday dinner or if you are throwing one at home. A sublime flavour combination that’s perfect for entertaining any crowd.





  • 3 Large eggs
  • 1 tbsp Sour cream
  • 1 tbsp Fresh chives or green scallions, minced
  • Salt and freshly ground black pepper
  • 20 g Canola
  • 1/2 Avocado, diced
  • 1/2 tbsp Lemon juice
  • 4 slice Smoked salmon
  • 3-4 English muffins or wholewheat or pumpernickel bread, toasted

  1. Break the eggs in a large bowl, add in sour cream, chives and seasoning. Whisk to blend everything together. Heat oil in a nonstick skillet over medium-low heat. Pour the egg mixture into the pan and cook until just barely set, 2-3 minutes.
  2. Meanwhile, toast bread. Put avocado into a bowl, mash with a fork, and season with lemon juice, salt, and pepper. Spread mashed avocado over each slice of toast. Spoon eggs over avocado. Drape salmon slices over eggs. Garnish, if desired, with chives.







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Tuesday, November 29, 2011

Thai Style Salmon Fritters








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http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com






A perfect party starter, these salmon fritters are coated with batter and deep fried until crisp and golden brown. They are best eaten fresh out of the oil while they're still hot and crisp.

I have substituted a few ingredients as I don't happen to have them on hand. Please do visit I Just Love My Apron for the authentic and original recipe.




  • 2 Eggs
  • 150 ml Whole milk
  • 1/2 tbsp Fish sauce
  • 1/2 Lime, juiced
  • 150 g All purpose flour
  • 2 tsp Baking powder
  • 1 tsp White pepper

  • 1 tbsp Red curry powder
  • 1/2 tbsp Lime zest
  • 1 cup Frozen green peas, thawed and drained
  • 1 tin /225 g Alaska redhead wild sockeye, drained and flaked
  • 250 g Fresh salmon, sliced
  • Oil for frying
  • Some fresh celery leaves
  • Salt and Cayenne pepper for dusting


  1. Beat eggs, milk, fish sauce and lime juice in a mixing bowl until everything is incorporated. In another bowl, whisk together the flour, baking powder, white pepper, red curry powder and lime zest.
  2. Add the flour mixture into the egg mixture. Stir until just incorporated. Add in drained green peas, tinned and fresh salmons to the batter. Stir until well combined.
  3. Add oil to a saucepan and heat it up to 190C/375F. Line a baking tray with paper. Preheat your oven to 100C/210F.
  4. Drop by tablespoon into hot deep oil. Don't overcrowd. Once they are nicely brown, remove from the pan and keep warm in the oven and repeat the process until you have finished the batter.
  5. Sprinkle the fried fritters with salt and cayenne pepper. Use same oil to fry fresh celery leaves until crispy. Place the fritters on a platter and top with celery leaves. Serve salmon fritters hot accompanied with preferred yogurt dressing.







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http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com



Sunday, November 27, 2011

Simple Better Formulas for Treats - Excellent For Grownups and Children

Snacking when done right continues to be one of the shirts ways to sustain an excellent bodyweight and get a dangle of healthy consuming and if you could use easy healthy quality recipes for treat planning, you would find out that it is really simple to create plenty and wide range of healthy snacks quickly.

You may select to go for strong or liquid snacks. Most times when I'm dehydrated and starving I basically use to be able to go for a fruit juice shake treat. It's a useful treat to complete up the abdomen and avoid from over consuming and so instead of the frequent bun or dessert, I pick a normal treat that has many nutritional supplements. Based on your choice you may take fruit juice in place of drinks, just that you will have a better craving for food control with the latter.

Also, you can have an all fresh fruits snacks by consuming them whole or using straightforward healthy quality recipes to check how you can create them into a fresh fruit greens. This is mouth watering when the fresh fruit combination consists of extremely delightful fresh fruits. If you do not desire to get ready fresh fruit greens every day, you can create enough that will last for about three days and chill as they are best provided cold.

There are very simple healthy quality recipes for veggie snacks. You can easily miss the next food by consuming a menu of various veggie greens with used or cooked poultry. There is a approach that indicates that soups are healthier when they are a mix of fresh vegetables of different shades. For example, a menu of greens that contains red clothes, clean garlic oil, a press of clean orange, lettuce and natural legumes is healthier because it has more anti-oxidants than the all natural foliage menu of greens.

Another treat that works well is nut products. It's an on-the-go-snack. It is simple to take some out with you because it's one treat you do not need a simple healthy quality recipes information to get ready. Simply buy raw nut products and prepare an assortment of them together or just buy them already cooking from any health store around you. You can also do a mix of cooking and salted maple nut products, walnuts, cashews and soy nut products.

Here are some easy healthy quality recipes for snacks you can eat daily:
  • 1 Cherry Garlic Crammed.
  • Prep Time:20 Minutes
  • Effort: Easy

Ingredients:
  • 16 Large Cherry Tomatoes
  • 1 6oz Can Albacore Tuna
  • 1 Stalk Oatmeal - sliced fine
  • 1/2 small red onion - sliced fine
  • 6 TBS Real Mayonaise

Preparation:
  • Cut off top of each cherry tomato and primary out inside.
  • Discard the inside of the garlic oil.
  • In a dish, mix the seafood, mayonaise, pears and red onion.
  • Using a scoop, complete each cherry tomato with seafood mix.
Bananas Yogurt:

Ingredients:
2 tbsp hefty cream
3 berries fresh
1 cup bungalow cheese
3 tbsps Splenda (vary quantity to taste)
Ice pieces - differ quantity to preferred consistency

Preparation:
Combine all substances in mixer and combination until sleek.

Humus:

Ingredients:
2 (15oz) containers Garbanzo beans
2 medium-sized onions
3 sliced garlic oil cloves
3 tsp sliced clean parsley
½ tsp. salt
½ tsp. floor cumin
1/3 cup Tahini
¼ cup clean orange juice
¼ cup water

Preparation:
Combine all substances in a mixer or mixer and combination until sleek.

There are many snacks to you can create for your own entertainment especially if you have easy healthy quality recipes to adhere to along with and not just that, you can also use their quality recipes as sensible meals quality recipes to drop some bodyweight.

Friday, November 25, 2011

Cinnamon Spelt Ring aka Estonian Bread Kringel








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http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com









http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com


This cinnamon bread, also knows as “Bread Kringel”, has been baked for hundreds of years in Estonia, for holidays, birthdays celebrations and special occasions. It originated in Germany and is basically a sweet enriched bread that’s twisted into the shape of a pretzel or a simple ring.

Recipe inspired by Chocolateoblivion



DoughFilling

  • 125 ml Milk, lukewarm
  • 1 Egg yolk, small
  • 30 g Walnut oil
  • 1 tbsp Maple syrup
  • 100 g Wholegrain spelt flour
  • 200 g Spelt flour
  • 7 g Instant dried yeast

  • 50 g Butter, melted and cooled
  • 3 tbsp Sugar
  • 2 tsp Cinnamon powder
  • 2 tbsp Slivered almond, optional
  • Powdered sugar, optional




  1. Place milk, egg yolk, walnut oil and maple syrup in the pan of your bread machine. Add in flours and the dried yeast. Select the “Dough” cycle, and press “Start”.
  2. Mix together the cooled butter, sugar and cinnamon powder in a bowl. When the “Dough” cycle is finished, transfer the dough onto a lightly floured work surface and knead it briefly.
  3. Divide the dough in half. Using a rolling pin, roll each out into a 1cm thick rectangle. Spread the 1/3 cinnamon butter mixture evenly over the dough, leaving a 1cm border. Roll dough up, starting lengthwise to form a Swiss roll. Seal edges well by pinching close and slice it in half lengthwise, leaving 5cm intact.
  4. Turn each half cut-side up and carefully plait the halves together, keep the cut-side up to expose the filling. Join both ends to form a round wreath and transfer to a baking tray lined with parchment paper.
  5. Brush the bread top with the remaining cinnamon mixture. Scatter the silvered almonds over if used. Preheat the oven to 190C/375F. Bake for about 20 minutes or until golden brown. Dust with powdered sugar if desired.






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http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com










http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com





Thursday, November 24, 2011

Timlo & Sosis SOLO *my version*

Solo, the spirit of Java!Solo, which has the official name of Surakarta, is located in Central Java, Indonesia.This city is also known as Batik City. Exploring this city in less than 24 hours (not including sleeping at night), I found lots of interesting parts in it.Tradition and modernism are living side-by-side in such beautiful harmony. The Solo City Goverment seems appreciating cultural art

Monday, November 21, 2011

Wellness Advantages and Healthier Facts of Maize Flakes

Breakfast is, undoubtedly, the most essential food of the day. But these days most of the individuals tend to miss this essential food of the day due to lack of time. You should eat a wholesome morning food with cereal items, fruit, juice and use products. Today majority of the individuals want to eat cereal items as it is simple to prepare and requires considerably lesser time to eat. Breakfast cereal items consist of oats, corn flakes and other similar items.

Corn flakes were discovered by Dr. John Harvey Kellogg, quite unintentionally. He advocated a strictly vegetarian diet for all his patients as he believed that bland food reduces passion and had anti-aphrodisiacal effects.

Health Benefits

Corn flakes absorbed with a bowl of use products, nut products and fruit are regarded to be one of the most healthiest and nutritious cereal items. Some of the most essential health advantages of consuming this morning food consist of the following.

Low glucose and calorie: It is regarded to be nutritionally beneficial as it contains low glucose material and less calorie intake. As it contains fewer calorie intake, it is also low in fat material. This morning food is regarded to be the best food compared to the other kinds of meals absorbed for morning food which are full of glucose and fat material.

Rich in metal and vitamins: Maize flakes is known to be full of metal and supplement material. It is a wealthy source of supplement A, B, C, D and E. Most of these items also consist of nut products such as walnuts. There are items such as baby, raisins and so forth.

Flavors: In the earlier days, this unique cereal items was available in one flavor. Today it is available in a lot of tastes such as bananas, apple, chocolate, banana, apple and so forth.

Milled products: Recent reports have revealed that machined corn items contain a lot of antioxidants such as carotenoids. Carotenoid is a color that is found in vegetable such as carrots, spinach, tomatoes and yams. The color allows to avoid heart illnesses and cancer.

Light and digestible: This ready-to-eat morning food is simple to process and quite mild. Most of the individuals want to eat it as it is available in a range of tastes overflowing with all essential natural supplements.

Nutritional Value The nutrients of your morning food can be enhanced with the intake of corn flakes. With a lot of added natural supplements, this morning food contains all the necessary nutritional requirements. It contains all essential natural vitamins such as vitamin b folic acid and supplement B12, riboflavin, thiamine and niacin. Daily intake of this morning food increases the intake of metal. It also contains only 2gms of glucose so it is regarded to be a normal morning food by most of the individuals as it prevents obesity and other health-related issues.

Corn oil is another healthy product which allows to avoid heart illnesses and cholesterol. This cooking oil is known to be mild and healthy. It is used to prepare different kinds of cuisines as it tastes delicious.

Friday, November 18, 2011

Reginette with Radicchio and Hazelnut Cream Sauce








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http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com






A really simple pasta dish with crunchy bitter radicchio, that’s balanced by the rich, earthy taste of roasted hazelnuts and luscious, fresh cream. Some chopped roasted nuts would be a nice addition sprinkled on top. Serve with some garlic bread for a complete meal.


Reginette with Radicchio and Hazelnut Cream Sauce


Inspire by Robyn Cooks and All Recipes

  • 100 g Reginette
  • 1 Radicchio, rinsed and sliced
  • 40 g Ground hazelnuts, toasted
  • 30 g Butter
  • 120 ml Low-fat cream
  • 1 tsp Brandy
  • Salt and freshly mulled black pepper

  1. Cook the reginette in in a large saucepan of rapidly boiling salted water until al dente, about 9 minutes.
  2. In the meantime, toast the ground hazelnut in a small skillet over medium-high heat for a couple of minutes, stirring constantly. Lower heat, then add the butter, stir until melted, then add the cream and brandy. Stir to combine, and cook until thickened, 5 minutes. Taste and season with salt and pepper.
  3. To serve, pile some radicchio into the bottom of a rimmed soup bowl, then top with reginette. Spoon the sauce over the top. Serve immediately.






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http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

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