Tuesday, December 16, 2008

Clementine and Walnut Cake

Clementine and Walnut Cake

From Simone Ortega's 1.080 recetas de cocina

Ingredients:

Sponge Cake:
  • 3 eggs, whites and yolks separated
  • Their weight in sugar
  • The weight of two eggs in flour
  • 100 gr. butter, melted
Method:
  1. Beat egg whites with a pinch of salt, until firm.
  2. Add the egg yolks one at a time and then the sugar. Keep stiring.
  3. Add the flour by tablespoons. Don't overstir, the cake would become hard. Now put in the melted, cold butter. Stir.
  4. Grease your cake tin and sprinkle it with some flour.
  5. Cook at 180ºC in a pre-heated oven during 45 min. to one hour.
  6. Let the cake rest some minutes in the pan, take it out and put it on a rack to cool down. Slice it horizontally, you have now two halves.
Cream:
  • 3 egg yolks
  • 150 gr. powdered sugar
  • 150 gr. melted butter
  • juice of two clementines
Method:
  1. In a bowl,mix the egg yolks with sugar and juice. Add carefully the butter. Stir until it all comes together.
  2. Spread half this cream onto the bottom half of the cake. Put the other half on the cake and spread it with the rest of the cream.
Garnish:
  • 4 to 5 clementines
  • 100 gr. sugar
  • 115 ml. water
  • 100 gr. walnuts, in halves
Method:
  1. Make a syrup with the water and sugar, you have to cook it on the stove for 5 min. give or take. Put clementine's segments in the syrup and cook them together 10 min. Drain and let them cool down a little.
  2. Arrange the segments on the cake gracefuly.
  3. Garnish with the walnut halves.
  4. Serve cold.
Keep reading...

Monday, December 15, 2008

Walnut and chocolate Cake

I felt like baking a creamy tart. Just like that. But as it turns out it's my best half birthday, and in spite of the fact that his favorite cake is the hazelnut cake, he has authorized me to choose the cake I liked most to bake. I guess he let me because he knew I was going to make it anyway...

The choise was a tough one, there are so many mouthwatering recipes out there... Finally I chose this one, it was delicious!. This is a flour free cake which gave the cake a totally different consistency. The filling was not stickly sweet at all, but refreshing thanks to the lemon juice and the result was frankly moist. I found the recipe here. Exceptfor the decoration, it was late and I didn't feel like grating walnuts, I didn't change a thing in the recipe.

Keep reading...

Wednesday, December 10, 2008

Peanut Wafers


I love nuts. All kinds of nuts. Some of them I just can't resist. Like with pistachios and honey roasted peanuts. If there's an opened can, I can't stop until there's not one left. I must work on my selfcontrol...

The other day I stumbled on this recipe here. I visit this page on a daily basis, because her author has an spectacular output concerning cookies, sometimes more than one recipe a day. It's admirable...

To the point, it was clear I couldn't live one more day without making these cookies. To be honest, mine look rather different from hers. Maybe it's because I put a lot less sugar in them, after trying the dough (raw) I thought I didn't need the extra 3/4 cup sugar... I have no doubt that both versions are to dye for...

Keep reading...

Tuesday, December 9, 2008

Cupcakes with Pears, Cashews, Coffee and Caramel

I found this recipe here. They struck me as mouthwatering and original. Nevertheless, they hit me in a creative moment and I introduced some variations, so I'm going to write my version. I suspect that in the original recipe, caramel was just meant to caramelize pears and nuts. I ended up with quite some sauce so I added it to the dough. That made these cupcakes very toffee-like, huuummm, delicious...


Cupcakes with pears and cashews
About 18 cupcakes

Ingredients:
Dough:
  • 1 1/3 cups flour
  • 1/2 cup sugar
  • 1 sachet baking powder (about 8 grs.)
  • 1 pinch salt
  • 2 eggs
  • 1 cup milk
  • 65 ml sunflower oil
  • 2 pears, cut into little pieces
  • 1/2 cups cashews, chopped
Caramel sauce:
  • 1/2 cup sugar
  • 2 tablespoons butter
Coffee glaze:
  • 1/2 cup powdered sugar
  • 1 1/2 tablespoon strong coffee
Method:
  1. In a skillet, melt sugar until it becomes golden. Add butter and when it's melted, add brown cashews and pears.
  2. In a bowl, mix flour, sugar and baking powder. Reserve.
  3. Combine eggs, milk and oil in another bowl. Add this mixture to the flour. Stir just enough to combine, if you stir too much, cupcakes will harden.
  4. Add caramelize pears and cashews carefully.
  5. Prepare some cupcakes papers or tins. Fill them up to 3/4 partes and bake them in preheated oven at 180º C for 20 minutes proximately.
  6. For the glaze, mix powdered sugar with coffee. Poke some holes in the still hot cupcakes and brush them with the glaze.
These cupcakes are very spongy and juicy. This taste mixture, pears, toffee, coffee and cashews is a good combination. I hope you enjoy them as much as we did.
Keep reading...

Wednesday, November 26, 2008

Apple Cake

I copied this recipe out of the book of a dearest friend of mine: Sue. Sue is in Heaven, but I remember her daily. She's alive in my heart. Ten years ago, a lapse of concentration at the wheel deprived us of her company. Some mistakes you pay with your life...

The other day I was having a look at my recipes, I found this one. This cake has the season's taste: apples, walnuts and cinnamon. Its appearance is a little bit terrible, that happens when you don't grease enough your bake form: it sticks. Fortunately this doesn't affect the flavor and my family loves me so much they don't shove it in my face...The original recipe culminates the cake with a glaze, either brown sugar or coffee. I've tried it already with the coffee glaze. It suits the cake perfectly, but when I finished it, it was late and Ugly Betty (one of my favorite series) was just about to start...

Apple Cake

Ingredients:

Cake:
  • 2 beaten eggs
  • 2 cups sugar
  • 4 apples, grated (I only cut them in pieces but greated is better)
  • 1 cup sunflower oil
  • 2 teaspoons vanille extract
  • 1 cup walnuts, chopped
  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon powdered cinnamon
Brown sugar Glaze:
  • 1 cup brown sugar
  • 60 gr. butter
  • 1/4 cup milk
Mocha Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons strong coffee (espresso)
Method:
  1. Generously grease your cake form (if you don't want to end up like me).
  2. Beat eggs, oil, sugar, walnuts and vanille. Add apples.
  3. Sift flour, salt, baking soda and cinnamon in a bowl.
  4. Combine everything and let rest for tirty minutes.
  5. Turn oven on at 180º C.
  6. Bake for one hour in preheated oven or until a toothpick comes out clean.
  7. Let cool down about 10 minutes before you take it out of the tin.
  8. If you're glazing it, poke some holes in the cake so that gazes can well seep through it.
Brown sugar glaze:
  1. Cut the ingredients in a pot until the thicken. Pour over hot cake.
Mocha glaze:
  1. Mix powdered sugar and coffee until you have a smooth batter. Pour it over hot cake.
Keep reading...

Tuesday, November 25, 2008

Oatmeal Cookies

Mi middle child (dwarf #2 from now on) is studying the reproduction. Not for the first time. In ground school they insist on several themes: pollution, reproduction, ecosystems, etc. The difference this year is that he's enthusiastic about it. They've seen a movie about how fetilization takes place and he's deeply impressed. The hard journey spermatozoids preform fascinates him. He's told me everything about it, from beginning to end. The other day we were coming back from the gym and this was our conversation:

Dwarf #2: - I came in first once, if not I woundn't be here.
me
: - So did I
Dwarf : - but I'm Y and you are X
me: -yes, but I won also, If not I woudn't be here. We've all been champions, at least once.

In other words, he identifies himself totally with an spermatozoid. He's still just a child but you can already see the man he's wearing inside. This idea woudn't have crossed my mind in a million years. In his small head, he's an spermatozoid since he is XY, while me (woman and XX) I'm the ovule. I mean if it was carneval I know what his desguise was going to be... I have to explain to him that we're all an ovule plus an spermatozoid and that these are X or Y.

The object of this entry isn't the reproductive disgressions of an 11 years old child but these wonderful cookies. Now it's so cold (thanks to global warming...) and it's so dark outside, these littles bites come very handy. They warm the stomach and the heart. The original recipe is here to be found. I did them exactly like explained.
Keep reading...

Wednesday, November 19, 2008

Cashew and Yogurt Cake

Since the moment she tried it, this came to be my mom's favorite cake. It's delicious. It consist of two parts, different and complementary: an incredible spongy and light cake on its right point of moisture (thanks to yoghurt) that melts in your mounth and a crunchy layer of cashew, cookies, coffee and brown sugar which makes the perfect constrast and gives it the special and original touch. This two texture combination is unbeatable. It leaves you wanting more.

I found the original recipe here . I've increased the crunchy layer quantities, because I just can't get enough of it and I've also adjusted the baking time, sure that depends on each oven... I felt it was better to use a rectangular cake tin instead of a round one, it's the cook's choice really...
Delicious Cake
From Happy Home Baking

Ingredients:

Crunchy layer
  • 115 gr. digestive cookies (smashed)
  • 65 gr. cashews toasted and salted (crushed)
  • 50 gr. brown sugar
  • 1 teaspoon instant coffee
  • 50 gr. butter, cold in pieces
Cake
  • 150 gr. butter, soft
  • 100 gr. caster sugar
  • 2 eggs, beaten
  • 1 teaspoon vanille extract
  • 1 pinch salt
  • 200 gr. flour
  • 1 teaspoon baking powder
  • 150 gr. yoghurt
Method:
  1. To make crunchy layer, mix all ingredients with your fingers until they resemble bread crumbs. Reserve.
  2. Lets make the cake now. Mix flour and baking powder.
  3. Beat butter and sugar until creamy. Add salt and vanille extract.
  4. Add eggs, one at a time. If it curdles it doesn't matter. Once you've added the flour the dough would turn normal.
  5. Add flour and yoghurt, alternating between both.
  6. Grease and flour a rectangular cake tin.
  7. Pour 1/3 of crocanty on the bottom. Then, pour half the cake batter. Another third of crunchy layer and the remaning batter half. Lastly, spread another third of crocanty on top on the cake.
  8. Bake in a preheated oven at 170º C for 35-40 min. (It took me 45 min.)
  9. Let cake cool completely before taking out of the tin, if not you'll take the risk of braking it in half.
Keep reading...

Monday, November 17, 2008

Christmas Decoration

I believe I've already mentioned it. Christmas atmosphere is taking over me, deeper and deeper. I'm not alone. My kids are contaminated as well. It all started when toys catalogs began to arrive. They've been carefully revised every night. Good-bye to "this year I'm only asking for a digital watch". Dwarf #2, who is almost 1,60 m. tall, wants not one but two costumes. One of them should be Dark Vader. I don't think they make them in his size. We've dug up forgotten toys. We are in a good mood. It's wonderful.

These cookies can be hang on the Christmas tree. I don't think this batch is going to make it, but I just couldn't resist. You can cut them out in different shapes, circles, diamonds, squares or christmas motives with special cutters.... it depends on your patience. I lost it right away and ended up making beautiful circles... As for decoration, the only limit is your creativity: you can play with colors, adding food coloring to the glaze, you can use pearls in different sizes, colors and shapes. Your choice.

Christmas cookies

Adapted from Comer Bien

Ingredients

Dough:
  • 225 gr. flour
  • 75 gr. almonds toasted and ground
  • 120 gr. cold butter
  • 130 gr. sugar
  • 1 egg
Glaze:
  • 1 egg white
  • 150 gr. powdered sugar
  • food coloring
  • decoration pearls
Method
  1. Mix ground almonds, flour and sugar. Add butter in pieces and mix quickly with your fingers. Add egg and shape the dough into a ball.
  2. Wrap dough in kitchen foil and refrigerate for half an hour.
  3. Flour the kitchen counter and roll out the dough until it's 1/2 cm thick. Cut out cookies with your favorite shape.
  4. If you want to hang them on the tree, make a hole in each cookie with a wooden toothpick. Dough expands while baking, so the hole should be big. You can also leave a piece of the toothpick inside to ensure the hole doesn't disapear.
  5. Bake them for 10 min. at 180ºC. Let them cool on a rack.
  6. For the glaze, beat eggwhite with powdered sugar. If you want your cookies to be colorful, divide your glaze in little bowls and add some coloring food drops in each one. Add your decoration pearls while the glaze is still wet. Once is dry, it doesn't stick anymore.
Keep reading...

Thursday, November 13, 2008

Chestnut Flan

I love chestnuts. Seved in all forms: roasted, as stuffing, in jelly, marron glacée... even raw! I have a magazine with a whole section dedicated to this fruit. I coudn't resist the tentation to try this dessert. It was worth it.
Chestnut Flan
From Comer Bien

Ingredients:
  • 1/2 can chesnut cream
  • 2 tablespoons cream
  • 1 tablespoon rhum
  • 1 teaspoon vanille extract
  • 1/4 milk
  • 3 eggs
  • 100 gr. sugar
  • 3 tablespoons water
Method:
  1. Make a caramel sauce with sugar and water and spread on a flan pan. Let cool down.
  2. Mix chestnut cream with milk. Add cream, rhum and vanille.
  3. Beat the eggs and add them to the cream.
  4. Pour this mixture in the flan pan and cook at 180º C in a water bath for 40-45 min.
  5. Let cool in the fridge for a couple of hours before serving.
Keep reading...

Stuffed chickens with pears and apples

To be honest, this recipe was ment to be for a capon, but I couldn't find no three kilos bird, so I took two nice free range chickens. They turned out very nice. The sweet, fruity stuffing equilibrates the greasy birds, a good combination. On top of everything, the stuffing was very easy to make and the roasting was no sweat.

Stuffed chickens
From Vie Practique, for 6 to 8 people

Ingredients:
  • 2 big chickens (or a medium capon, about 3 kilos)
  • 8 apples (I used small golden delicious)
  • 2 pears (conference, also small)
  • 1/2 half a bunch fresh sage (I didn't have fresh so I took a tablespoon dried sage)
  • 20 cl. chicken stock
  • 150 gr. butter
  • salt and pepper to taste
Method:
  1. Peel pears and two apples and cut them in pieces, discgarging the cores. Sautée them in a skillet with 30 gr. butter. Salt and pepper to taste. At the end of the cooking, add sage.
  2. Stuff the chickens with these fruits and close them.
  3. Put the chickens in an oven casserole and spread 50 gr. butter over them. Pour the chicken stock in the casserole over the chickens.
  4. Cook them in a preheated oven at 210º C for two hours. Sprinkel chickens with the cooking juices from time to time.
  5. Meanwhile, peel and cut in quarts the rest of the apples. Sautée them in a skillet with the rest of the butter. Reserve warm.
  6. Serve chickens surrounded with buttered golden apples and the cooking sauce.
Keep reading...

Red cabbage and smashed potatoes

This is the way I usually cook my vegetables on a daily basis. It's rather simple, nothing extravagant. As it turns out, I like perceiving the real taste of the vegetables. If we start throwing all kinds of spices and finish up the work with some spicy stuff, we anesthetize our taste buds and it doesn't matter anymore what we eat...

It goes very well with for example this.

Red Cabbage my way

Ingredients:
  • 1 Cabbage(red, chinese, coliflower, brussel sprouts...)
  • 2 garlic cloves
  • 5 tablespoons olive oil
  • salt to taste
Method:
  1. Rise the cabbage well and cut it in squares or stripes, whatever you like best.
  2. Cover the bottom of your prssure cooker with water. Put the cabbage in and close.
  3. Cook it. When it reaches the pressure point, turn the stove off and let the pressure cooker cool down.
  4. Open it and strain the cabagge. Put the oil in the cooker (without water and dry) over medium heat.
  5. Add two teaspoons salt (and if you like other herbes, now is the moment).
  6. Chop the garlic and cook it in the oil over low heat. Garlic has to be cooked over low heat, if not it burns and becomes bitter. When it's nice and golden, and the strained cabbage Cuando esté doradito, añade la col escurrida nad stir gently.
  7. Serve hot with mashed potatoes.
Mashed Potatoes

Making one's own mashed potatoes it's a little bit more work than buying it precooked and following the instructions on the packet. It's worth it. Homemade mashed potatoes is much, much better and tastier. When I don't have time, I serve the industrial one but the whole family notices. They complain.

Ingredients:
  • 1.000 gr. potatoes
  • 3 tablespoons butter
  • 2 teaspoons salt
  • 1 glass semismilked milk
  • Spices to taste (I sometimes use nutmeg)
Method:
  1. Peel the potatoes and cook them in water until they are tender (about 20 min. Cut very big ones in pieces).
  2. In a big bowl, put milk, butter, salt and spices.
  3. Mash potatoes with the potato masher or pass them through the food mill, over the bowl with milk mixture.
  4. Mix everything well until butter is melted.
  5. Serve hot.
Keep reading...

Tuesday, November 11, 2008

Saint Martin

In Germany Christmas time begins today, Saint Martin's day. But, who was he? He was born in 316 and died in 398. Since he was a child, his biggest dream was to be a soldier. During a cold winter day, when he was a young man and streets were empty and covered with snow, he went out for a ride on his horse. Suddenly, he saw a poor man on the floor, freezing. Without a doubt, he cut his cape in half with his sword and gave it to the poor man. That night he dreamed about Jesus. The following day he left the army and dedicated the rest of his life to serve the poor and church.

On this day german children make paper lantern and march out on the streets with them singing songs. Then they eat this sweet breads shaped like little men or like gooses.

My girl had to present a topic for her english class last week. She chose "Celebrating Christmas in Germany". Of course, we had to make some little Saint Martin's men to ilustrate the topic. So that everybody can enjoy them, here is the recipe. They are made with dry yeast, so they don't keep fresh for very long, you have to eat them right away.

Kloskerle
From Backen macht Freude

Ingredients:
  • 200 ml milk plus 2 tablesoons separated
  • 100 gr. butter
  • 500 gr. flour
  • 1 sachet dry yeast
  • 3 tablespoon sugar
  • 1 sachet vanille sugar
  • 1 teaspoon salt
  • 1 egg
  • 1 egg, separated
  • raisins
Method:
  1. Warm the milk and melt the butter in it. Reserve at 36º C.
  2. In a bowl, sieve flour and mix it well with the dry yeast. Add sugars, milk, salt, egg and the egg white. Beat vigorously until you have an smooth dough. Let rest covered in a warm place until it has doubled in size.
  3. Knead dough and divede in six pieces.
  4. Make your little men and put them on a lined baking sheet.
  5. Beat egg yolk with the reserved two milk tablespoons and bush the men with it.
  6. Use the raisin to make the eyes and buttons.
  7. Let rest for about 20 min. more in a warm place.
  8. Turn oven on at 200º C .
  9. Bake them for about 15 to 20 min. until they are golden.
Keep reading...

Monday, November 10, 2008

Vanillekipferl

Shops are beginning to decorate their windows with christmas motifs, supermarkets have cleared their shelves to fill them with turrón and polvorones (spanish christmas sweets), toy stores have published their catalogs... Christmas is in the air.

Last week, child #3 had to make a speech in english class. Her topic: Christmas in Germany. This gave me cause to bake some traditional german christmas cookies to ilustrate her presentation.

As usual, they are quick to make and to consume. I strongly recommend them.


Vanillekipferl
Backen macht Freude

Ingredients:
  • 250 gr. flour
  • A pinch of salt
  • 125 gr. caster sugar
  • 8 gr. vanille sugar
  • 3 egg yolks
  • 200 gr. cold butter
  • 125 gr. almonds, raw
  • 50 gr. powdered sugar and some vanille sugar mixed for dusting
Method:
  1. In a bowl, sift flour and baking powder..
  2. Ground your almonds. You can also buy almond meal, but they quickly turn rancy, because of the high grease content, so I find it better to buy the almonds and ground them at home. Put a tablespoon sugar so it becomes a loose almond meal. Mix all the ingredients to make a dough.
  3. Line a baking sheet.
  4. Cut the dough in little pieces and roll each one like a 3/4 cm diameter snake.Cut each snake in 5 cm long pieces and bend them a little bit and put them on the baking sheet.
  5. Bake the at 180ºC in a normal oven or at 160º C if it has hot air, about 10 minutes.They shouldn't brown.
  6. Dust generously with the powdered sugar mixture when they're still hot.
Keep reading...

Wednesday, November 5, 2008

Our Favorite Cake


We've got something to celebrate: after countless requests to different professionals, a plumber has agreeded to visit our humble home and has proceeded to fixing the bathroom that's been useless quite a  long time now. Halleluja! I have to thank our piano teacher, P. Thank you, P., I don't know if we'll ever be able to pay you back someday...

Astonishing how difficult it is that a handyman should come to your home to fix something. If ever a plug should go bad, a blind brake down or the cistern would stop working (all these I have experience with) you're lost...It's so difficult to have it fixed as to find a good dentist: no hope without a recomendation. I don't really know why, if there're too much demand or too few handymen, but it's a fact: pumblers, electricians, they are endangered species.

To celebrate, I've made the family's favorite cake. I don't usually bake it because they only need a couple of days to finish it off (so enthusiastic are they) and because I like to vary (although children always want the same). Many years ago my mother visited french conversation classes somewhat peculiar, they were given by Madame Cugnac, director of the Aliance Française, while she cooked. At the end of the "lesson", there was a tasting. I used to assit when I came to visit, since I lived abroad then, and my mother kept all recipes to give them to me. I have them all compiled in a book that I've named La Cuisine de Madame Cugnac  and I will be sharing some of these wonders with the world.

This cake suits the moment perfectly since one of the ingredients is ground hazelnuts. It's very moist if you consider it has no glaze and it's doesn't feel heavy at all while you're eating it...but be ware of the dosis, it's a bomb.

Hazelnut Cake
De Madame Cugnac

Ingredients:
  • Eggs (It depends how big you want your cake to be, I took three large)
  • Its weight in flour
  • Its weight in butter (room temperature)
  • Its weight in sugar
  • Its weight in roasted hazelnuts
  • Baking powder (for three large eggs, one teaspoon, add more or less in proportion)
  • A pinch of salt
Method:
  1. Cream butter and sugar.
  2. Add eggs, one after the other, until they are well blended.
  3. In a bowl, mix flour with salt and baking powder.
  4. Ground hazelnuts.You can also buy them already grounded, but nuts contain a lot of oil and turn rancid very quickly, so it's better to buy them whole and ground then when you need them. To do this, put a tablespoon sugar, so the grease don't glue the hazelnut flour.
  5. Add flour and hazelnut meal.
  6. Add butter cream to flours. Stir just enough to make a smooth batter.
  7. Grease a ectangular cake pan, pour the batter and bake in a preheated oven at 180º for about an hour . If it browns to quickly, cover the cake with some aluminium foil in the oven.


    Keep reading...

    Tuesday, November 4, 2008

    For a dear friend: Peanut Butter Cookies

    It was P.'s birhday and I know for sure she loves these cookies. So I baked them to gave them to her as a birthday present.

    I don't remember where I got the recipe from, if here , or out of he clasic cookbook The Joy of Cooking my parents bought in the USA, or maybe from another of my favorite websites like this one. Anyhow, one ingredient you can't skip on is peanut butter. We have two options: buy it or make it. I didn't feel like going to the place where you can almost find anything, that is, Corte Inglés, I made it myself. It's very easy. You just take the amount of peanuts you need, toasted and salted, and you ground them with a couple of tablespoons peanut oil in your blender et voilà: peanut butter, without any preservatives or coloring...

    Without any more ado, that was certainly enough, there it goes:

    Peanut Butter Cookies
    You'll get plenty of cookies

    Ingredients:
    • 225 gr. butter, room temperature
    • 260 gr. peanut butter, room temperature
    • 200 gr. caster sugar
    • 220 gr. brown sugar (I forgot to add it, this time, they turned all right though...)
    • 2 eggs, large
    • 310 gr. flour
    • 1 teaspoon baking powder
    • 1 1/2 teaspoons baking soda (also forgot this one, oops)
    • 1/2 teaspoon salt (since my peanuts were very salty I deriberately omit this step)
    Method:
    1. Cream butters and sugars.
    2. Add eggs, one at a time. Stir to combine.
    3. In a separeted bowl, mix flour, baking powder and baking soda (salt if you want to).
    4. Combine with butter cream.
    5. Cover bowl with clingfilm and refrigerate at least one hour.
    6. Preheat your oven at 190º C.
    7. Distribute little balls of dough on your baking sheets. You can frize them at this point, if you wish.
    8. Squash them with a fork to make the pattern.
    9. Bake them for 10 minutes if you like them light or 3 more minutes if you like them golden and crunchy.
    Keep reading...

    Thursday, October 30, 2008

    Breakfast with Magdalenas (spanish cupcakes)

    This week we're really having winterly weather. I've been driving to work three days in a row because of the rain. How can I fix this? With some homemade magdalenas. I think magdalenas are exactly perfect to fight rain and cold back. I soak these bites in warm milk and the wheather doesn't matter anymore. Magdalenas throw me back directly into my childhood; we had them always at home either way for breakfast or after scholl snack.

    Since always you can buy them from different brands and also "homemade" from the bakery, now you find them even filled with chocolate and other delights. For me, nothing beats a good real homemade magdalena. Even children can bake them, there's no secret to it. Besides, you can put your personal touch with different aromas like lemon, orange, blueberries... the possibilities are endless.

    I don't wanna go on and on. Just in case some absent-minded doesn't know this essential clasic recipe, there it goes.

    Homemade Magdalenas
    About 18

    Ingredients:
    • 1 yoghurt (125 ml)
    • 3 eggs
    • 3 yoghurt containers flour
    • 2 yoghurt containers caster sugar
    • 1 yoghurt container sunflower oil
    • 1 teaspoon baking powder
    • salt
    • aroma of your taste, zest an juice of a lemon or orange, a hand full blueberries, chocolate chips, vanille...
    Method
    1. Combine yoghurt with egg yolks and sugar.
    2. In a separated bowl, sift flour, salt and baking powder.
    3. Whisk egg whites until you have soft picks.
    4. Mix flour and yoghurt mixture just enough to combine. Add now sunflower oil. It's time for your personal touch: add aroma of your taste.
    5. Fold in the egg whites.
    6. Fill your greased muffin tins up to 3/4 of the capacity.
    7. Bake in a preheated oven at 180º C for 20-25 minutes.
    It's hard to come out of bed in the mornings. It's so warm and cosy there! Here we have child #2, half asleep, eating a magdalena for breakfast (among other things).

    Keep reading...

    Monday, October 27, 2008

    My favorite Cookie

    Once again, I've survived the weekend. Why so melodramatic? Saturday we went out with the gang. I had fun, the food was tasty, the drink afterwards amusing. I missed dancing, we are getting older... We came home rather late, fortunately it was changeover times night so we could "sleep" an extra hour. I was a little bit asleep during tennis class, Sunday morning; but moving did wonders to me and I became alive. I even did some first class points (beginner's luck) until my arm got really tired and I couldn't control the ball any more.

    There are plenty of chocolate chip cookies recipes. I guess it's like spanish omelette or paella, there's one in each home, everyone having their special secret. I've tried quite a number of different recipes. This is my favorite, in my opinion, the best. They turn out thick, with plenty chocolate, niether sweet nor bland, not very crunchy but niether soft, just how I like them.

    I need cookies to survive this week, chocolate chip, oatmeal, peanut butter... We've just set back the time one hour, the winterly feeling is total. A cold front has come in loaded with water and wind. This is an emergency act. S.O.S.!

    I hope you like them as much as we do.

    Chocolate Chip Cookies

    About 72 cookies

    Ingredients:
    • 2 1/2 cups flour
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 200 gr. butter, soft
    • 3/4 cup brown sugar
    • 3/4 cup caster sugar
    • 1 teaspoon vanille extract
    • 1 egg, large
    • 1 egg yolk
    • 2 1/2 cups dark chocolate chuncks (about 400 gr. grams)
    • 1 cupo chopped walnuts (optional)
    Method:
    1. In a bowl, combine flour, baking soda and salt.
    2. Cream sugars and butter. Add vanille extract.
    3. Add in egg and egg yolk. Stir to combine.
    4. Add flour. Stir.
    5. Now chocolate chunks and walnuts, if you want to.
    6. Make a tube, wrap it up in cligfilm and refrigerate until firm (at least one hour).
    7. Cut the tube in 3/4 cm wide slices, or as thick as you wish.
    8. Bake them in a preheated oven at 190º C for 10 - 12 minutes.
    9. Enjoy in moderation (or not).
    Keep reading...

    Wednesday, October 22, 2008

    Krumiri

    There were some cooking books in the house were I stayed over in Lisbon. We spent quite some time inside the house, so I looked them up. Yes, I found some interesting recipes. This is one of them.

    These are italian cookies. They were invented by an italian chef: Domenico Rossi. Their name comes from a liquor that was fashionable at the moment in the Piemonte region arround 1800, the Krumiro. They were baked for the first time in 1878 and in 1884 received the bronze medal in the Torino Universal Exhibition. A little lesson in culinary history...

    I liked them, they have a different texture and a very nice one for that matter. They're in the cookie category "super easy and quick to make". They're not too sweet or rich at all. I can't find any faults in them...

    Krumiri
    From Sabores Irresistíveis

    Ingredients:
    • 125 gr. cornmeal
    • 100 gr. flour
    • 75 gr. sugar
    • 1/2 teaspoon vanilla extract
    • 1/2 teaspoon ground cinnamon
    • 75 gr. butter, room temperature
    • 2 eggs
    Method:
    1. In a bowl, mix both flours, sugar, vanille extract and cinnamon.
    2. Cream butter and egg yolks. Combine with flour mixture.
    3. Put the dough in a pastry bag or in some similar device.
    4. Bake at 220º C in a preheated oven for 10 min. or until they're dry and golden.
    We'll see what the rest of the family has to say tomorrow.
    Keep reading...

    Monday, October 20, 2008

    Zwiebel Kuchen

    Before I pour out the recipe, I have to make some necessary basic considerations about working with yeast. The ingredients must be at body temperature, so that yeast can work its magic. Yeast doughs don't like drafts or impatiece. We have to cool down and start preparation with enough time ahead.

    Zwiebelkuchen
    My mother in law's recipe

    Ingredients:

    For the dough:
    • 500 gr.flour
    • 20 gr. fresh yeast or 15 gr. instant yeast
    • 80 gr oil or malted butter (I use oil olive)
    • 250 ml. tied milk, body temperature
    • 1 pinch of sugar
    • 1 pinch of salt
    For the filling:
    • 1000 grams onions, sliced
    • 200 gr. bacon, cut in small squares
    • 4 eggs, beaten
    • 500 ml. sour cream
    • Salt, pepper, cumin (optional)
    Method:
    1. Make the filling: sautée onions with bacon and reserve for later. One this side of the planet, you don't find sour cream in the supermarkets, so you can make it adding a tablespoon vinegar or lemon juice and letting it rest for a couple of minutes. Our sour cream it's ready. Mix then beaten eggs with cream and the species you'd like. I just add salt and a little bit of pepper; cumin we don't like. When the onion - bacon mixture is cold, mix it with eggs - cream batter. Set aside.
    2. Let's make the dough. Mix tepid milk with yeast. In a big bowl put the flour and then push the center down, to make place for the other ingredients. Pour milk mixture in the hole little by little. Mix it with enough flour to obtain a sticky dough.
    3. Make a groove between the bowl's wall and the flour and pour oil in it. Add salt. Now add the sugar over the sticky batter.
    4. Preheat your oven at 50º C , put the bowl in it and let the dough rise for about 15 min. Next, you have to mix everything vigorously, until you have a smooth dough, which doesn't stick to your fingers. Maybe you have to add some more flour or milk, it depends on your flour and the humidity.
    5. Grease a baking sheet. Roll your dough rather fine, it thickets quite a bit. Put it on the baking sheet. Leave a high rim.
    6. Pour the cream - egg- onion - bacon mixture onto the rolled dough. Leave it in the oven at 50º C for at least 20 minutes.
    7. Bake at 200º C for half an hour, until the dough is cooked and the filling golden.

    Serve hot, with a nice salad and some white wine, Federweisser (german young wine), if you can find it.
    Keep reading...

    Wednesday, October 15, 2008

    Impossible Cake

    This cake captivates me, it's like magic. It consists of a chocolate cake and a flan, baked at the same time. As the cake bakes the crust separates to the bottom and the custard sets at the top, which makes the cake super-moist. I think it comes originally from Mexico. They haven't only given us chocolate, peppers, corn, tomatoes... but wonderful recipes like this one. I had to research the web, really in-depth to find it. Most of them used a cake box from the supermarket, which is fine, if they sell them. Not yet in Spain. Plus, I don't like pre-cooked meals or mixtures.

    The cake turned out all right, however some changes have to be made to improve it, in my opinion. The recipe calls for an egg custard and then it adds a little bit sweetened condensed milk. I'm going to replace it (next time) for sweetened condensed milk flan which is much tastier. Each to his own taste, cooking is like that. The original recipe will be in black while my planned variations will be in blue.

    Impossible Cake (8 servings)

    Ingredients:

    For the cake:
    • 100 gr. flour
    • 1 teaspoon baking soda
    • A pinch of salt
    • 150 gr. butter
    • 3 beaten eggs, large
    • 200 gr. dark chocolate
    • 150 gr. sugar
    For the flan:
    • 4 large eggs, beaten
    • 100 gr. sweetened condensed milk/ 225 ml. sweetened condensed milk
    • 600 ml leche/ 450 ml. whole milk
    • 1 teaspoon vanille extract
    Method:
    1. Melt chocolate and butter (I do this in the microwave, but you can do it as well over a water bath).
    2. Add sugar and eggs.
    3. Shift flour with baking soda and salt. Combine with chocolate mixture and set aside.
    4. In a separate bowl mix eggs, vanille, sugar and milk. In my versioon you mix eggs and vanille with both milks and no more sugar.
    5. Generously grease a cake pan. Pour sweetened condensed milk in the bottom of the pan. (this step disappears in blue version).
    6. Now spread the chocolate- cake mixture in the pan and then, carefully, the flan mixture.
    7. Cover the pan with foil. Your oven should be already hot at 200º C. Bake the cake for 20 min. Lower the temperature to 180º C, take the foil off and bake for other 30 minutes.
    8. Let rest the cake in the pan some moments. Unmold it to a serving plate. Serve at room temperature.
    Bon apetite!
    Keep reading...

    Thursday, October 9, 2008

    Rugelach

    My oven broke down. I was devastated, I simply don't understand life without an oven. Thankfully, it's been fixed, it works again... I was beginning to show withdrawal symptoms! I'm crossing my fingers not to expirience this nightmare ever again.

    I had no idea these bites existed. Now I have to regret living all these past years without knowing - enjoying them. As I have read, you can fill them with grounded hazelnuts, walnuts, confiture, raisings... whatever you have in your pantry. So I found the recipe here , I had to try them right away. They're perfect for the big celebrations surrounding my birthday. When I try a new recipe, I rather make half the batch just in case something goes wrong, if we don't like it is less of a traumatic expirience, we finish them off in no time and I can quickly bake other kind of cookie... This time around it would had been better to make the whole batch, they are to die for!

    Se pueden comer un poco templados o fríos. Lo que no se puede es no comerlos...
    Keep reading...

    For my bithday: Saint Mark's Tart

    This is a layer genoise cake with whipped cream and egg yolk glaze. It's called Saint Mark's tart, I don't know. It taste very delicate, is very light and moist. Fantastic.

    Making this tart has been a challege for me. It has cost me time, but it wasn't as difficult as I imagined. I encourage you to try it. The bakery version is delicious. This is even better.

    I had lots of fun using my new torch for the first time. I still need to improve though... I'll keep rehearsing. I can't let the boys see it. The danger is too big.

    Saint Mark's Tart

    Serves 8

    Ingredients:

    Genoise cake:
    • 3 eggs
    • Its weight in sugar
    • Weight of two eggs in flour
    • 100 gr. melted butter
    Syrup:
    • 125 gr. sugar
    • 125 ml. water
    Filling:
    • 500 gr. de whipping cream, very cold
    • 16 gr. vanille sugar
    • powdered sugar to taste (I guessed)
    Egg yolk glaze:
    • 4 egg yolks
    • 100 gr. sugar
    • 4 tablespoons water
    Method:

    Cake:
    1. Whisk egg whites with a pinch of salt until firm.
    2. Add egg yolks, one at a time and the sugar, stirring constantly. Carefully add flour with folding movements so the air doesn't come out of the batter.
    3. Pour melted and cold butter little by little. Grease and flour a round cake pan. Pour in the batter.
    4. Bake it at 170º in a preheated oven for 45 min.
    5. When it is still hot, slice it horizontally in two halves and brush each one with the syrup.
    Syrup:
    1. Boil water and sugar for five minutes while the cake is in the oven. Reserve.
    Filling:
    1. Whipp the cream. When it starts to thicken, add vanille sugar and powdered sugar to taste. Whipp until very firm. Put it in the fridge.
    2. Put the bottom layer of the cake on a serving plate. Put the cake ring around. Pour the cold whipping cream on the layer and return it to the fridge to set, a couple of hours. Then put the top cake slice on the cream and put the tart in the fridge again.
    Egg yolk Glaze:
    1. Boil sugar and water. It has reach the point whe you get fine threads out of a little bit of the mixture. I don't like putting my fingers in the hot syrup: when the bubbles star to turn white, you've reachede the point.
    2. Beat yolks in a saucepan, it can't be aluminium, that would turn the yolks green.
    3. Slowly pour your syrup over the egg yolks stirring constantly.
    4. bring the pan close to the heat and whisk until it starts to thicken.
    5. Spread the glaze over the cake and smooth it with the spatula.
    6. Caramelize it with the torch (or a couple of minutes under your oven grill)
    Et... voilà:
    Serve very cold.
    Keep reading...

    Friday, October 3, 2008

    Spritzgebäck

    These are tipical christmas german cookies. This time of year is around the corner, snow is in the air, I'm beginning to think what should I get for whom. These are my better half's favorite cookies , when my mother-in-law was full of energy, she used to send us in December a whole batch baked by her. I have to take over now...

    The boys and I had a great time make them with the cookie "gun". Most of them wouldn't come out right so we had to keep on trying...It's not as easy as it may look! We also had to try each and every possible form...

    We have turrón (nougat) in Spain, so we eat these kind of cookies all year round. So lucky are we...

    This time I only wanted to try the cookie "gun", so I divided the quantities, my ratio is in brakets.

    Spritzgebäck with egg yolk
    Adapted from : Backen macht Freude. Das Original vom Dr. Oetker

    Ingredients:
    • 250 (85) gr. butter room temperature
    • 250 (85) gr. sugar
    • 16 gr. (12) valline sugar
    • 3 (1) egg yolks
    • a pinch of salt
    • zest of a lemon
    • 500 (170) gr. flour
    • 2 (3/4) teaspoons baking powder
    • 1 (1/2) tablespoon milk
    Method:
    1. Beat butter until pale.
    2. Add sugar by littles, and then vanille sugar, egg yolk, salt and zest. Keep stirring until sugar disolves (I don't have that kind of patience...)
    3. Sift flour and baking powder toguether.
    4. Combine this and butter toguether with milk.
    5. Put the dough in a cookie gun and pipe the cookies onto a lined baking sheet.
    6. Bake them at 170ºC for 12 minutos give or take. Ideally they should remain pale. I was, as usual, multitasking... that's why they have a little bit of color.
    Keep reading...

    Wednesday, October 1, 2008

    Spanish Omelette (Tortilla española)

    Surely there are so many spanish omelette recipes as homes in Spain. We won't be less and have our way to make it. When it comes to "tortilla" there are variations to suit everyman's taste, for me the important issues are to use olive oil and onion, lots of onions. Also what's important is not to overcook it, it should be moist, almost liquid inside.

    Tortilla Española
    6 servings

    Ingredients:
    • 6 eggs
    • 6 to 7 medium potatoes
    • 1 medium onion
    • olive oil
    • salt
    Method:
    1. Peel potatoes and wash them. Slice them irregulary, the slices shouldn't be too thin. Salt them and reserve.
    2. Beat eggs in a big bowl and salt to taste. Reserve.
    3. Chop onion.
    4. Put a deep skillet filled with olive oil on the stove. When oil is hot, fry over low heat half the potatoes. We don't want potatoes turning golden, we want them to shimmer in oil.
    5. After five minutes aprox. add half the chopped onions. Put the lid on.
    6. When potatoes are tender, take them out trying to strain as much oil as possible and add them to the beaten egg. Repeat operation until all potatoes are done. Let egg-potato batter rest for five minutes.
    7. Pour almost all the oil out of the skillet. Let just enough to cover the bottom. Heat it up.
    8. Pour the batter over hot oil and make the omelette: when the outersides begin to set, put a big lid or plate over the skillet and turn it. Let the omelette slip back in the skillet and cook for a little while. Turn the heat out and serve.
    Keep reading...

    Zucchini and cheese cream

    This recipe comes from the book: Julius 22 minutos, recetas rápidas y fáciles para jóvenes, solteros y gente con prisa (Julius 22 minutes, quick and easy recipes for young people, singles and hurried people) . My little brother is beginning to test his ability in the kitchen helped by this chef. It is to be understood that you can carry out the recipes in such a sort time whenever it is for two people. It isn't our case. The poor man has to multiply everything by four, the minutes too...

    The recipe's originality lays in not peeling the zucchini, which gives the cream kind of a bitter touch. It's different but tasty.

    Zucchini and cheese cream
    For two people

    Ingredients:
    • 1 Zucchini
    • 75 gr. butter
    • a bit olive oil
    • 100 gr. cream cheese
    • 1 medium onion
    • 250 ml. vegetable stock
    • a bit whipping cream
    • salt and pepper to taste
    Method:
    1. Wash zucchini and slice it. Cut onion in fine rings.
    2. Sautée onions with butter and a little olive oil in the pressure cooker. When it's golden,
    3. add zucchini, cream cheese. Season to taste.
    4. Pour in vegetable stock. Close the pressure cooker.
    5. Let cook for eight minutes. Let cool. When you can open it, ground with a blender.
    6. Strain it.
    7. Add whipping cream, salt and pepper again if necessary and leave on the heat a couple of minutes before serving.
    Keep reading...

    Friday, September 26, 2008

    Shortbread

    I've been quite busy this week, the new school year beginning and the town's fiesta in between, I've choosen these cookies, they are easily made and quickly eaten: they melt in your mouth. It's easy to describe them with two words: pure butter. Some recipes allow to use margarine. I hate margarine, its color, its taste, its texture. It gives me the creeps.

    Shortbread


    Ingredients:
    • 115 gr. butter, room temperature
    • 55 gr. sugar
    • 115 gr flour
    • Sugar for dusting
    Method:
    1. Beat butter and sugar until pale and fluffy.
    2. Add flour.
    3. Grease a 22 cm round cake pan and line it with parchment paper. Pour the batter and press with your fingers to level up the dough.
    4. Bake at 170º C in a preheated oven for 30 min., or until golden.
    5. Let rest 5 minutes and dust with sugar. Cut them in wedges with still warm.
    6. Let cool on a rack before you take them out of the pan.
    I guess you can scent the dough with lemon or orange zeste, vanille or coffe. This one time though "only" butter it is, they are excellent!
    Keep reading...

    Friday, September 19, 2008

    Black Cake

    This week I felt like cake.

    This recipe was given to me by the godmother of my second child. When we both lived in Brazil. Last time I baked it was... puf! I rather don't think about it. I thought this week was the right time to offer it to my little angels to see what they think. We didn't regret it. It's a very tasteful cake, with a special touch because of the cinnamon, with a light texture inspite of all the chocolate it has. Well, it's easy to eat...

    My friend finish this cake with even more chocolate, but I find it too heavy... only suitable for chocoholics. I don't want to bore you more so, here is the recipe:

    Black Cake

    Ingredients:
    • 250 gr. semi sweet chocolate, melted
    • 250 gr. sugar
    • 250 gr. butter, melted
    • 6 eggs, separete whites from egg yolks
    • 125 gr potapo starch( I don't have it, so I took corn starch)
    • 1 tablespoon baking powder
    • 1 teaspoon ground cinnamon
    • 1 teaspoon vanilla extract
    Method:
    1. Beat sugar and egg yolks. Add melted butter and the chocolate. Lastly, vanilla extract.
    2. In a bowl, mix starch with baking powder and cinnamon. Combine with chocolate mixture.
    3. Whisk egg whites until firm. Add them carefully to the mixture we already have.
    4. Grease and flour a cake pan rather big. Pour the batter in.
    5. Bake at 180ºC in a preheated oven for one hour.
    Like I said before, you can glaze the cake with chocolate. You will need dark chocolate and whipping cream. Melt it toguether (in the microwave) and pour it over the cooled cake.

    Consume with moderation (or not).
    Keep reading...

    Wednesday, September 17, 2008

    Hazelnut Flan

    I found this dessert recipe in the local newspaper instalment. They are doing a collection from differents restaurants in the region. This one is a creation from Catalín restaurant. It's super easy to make and so good it's almost a sin... I guess you can replace hazelnuts for any other nut, sure we'll try it!

    Hazelnut Flan:

    Nueva España (local paper) instalment

    Ingredients:

    • 200 gr. whole milk
    • 4 eggs (big)
    • 225 ml. sweetened condensed milk
    • 150 gr. grounded rosted hazelnut
    • 3 Tablespoons sugar and water to caramelize the baking pan
    Method:
    1. Beat the eggs and add as you stir, milk, condensed milk and grounded hazelnuts. Set aside.
    2. Make caramel. Put water and sugar in the baking pan over the stove, about 5 min. Don't stir. When the caramel is golden, shake the pan so the walls are covered with caramel. Let set.
    3. Pour carefully your milk-halzelnut in the pan. Bake in a water bath at 130º C for one hour.
    4. Serve room temperature.
    Keep reading...

    Lasagna my Way


    Lasaña my Way (six servings):

    Ingredients:
    • 500 gr ground beef
    • 1/2 big onion, minced
    • 1 big can tomatos (about 480 gr. drained tomatoes)
    • 2 big garlic cloves, minced
    • 2 carrots, cubed
    • salt and herbes to taste (I use oregan and basil)
    • 400 gr. frozen spinach
    • 500 ml.bechamel sauce (I use semi-skimmed)
    • 250 gr grated cheese (I like gouda)
    • Lasagna sheets (don't cook them)
    • Olive oil
    • Three tablespoons flour
    Method:
    1. To make bolognese sauce: saute onion with a couple of tablespoons olive oil. When they are glassy add carrots. Stir a bit and pour in tomatoes, and then minced garlic. Salt and season to taste. Let simmer until almost all liquid is gone (about two hours).
    2. Make bechamel sauce: put three tablespoons olive oil in a deep skillet. When hot, add three tablespoons flour and cook for one minute over low heat. Add the milk, stir and let cook until it gets thick. Salt to taste and set aside.
    3. Defrost spinach (I do it in the microwave). Mix spinach and bechamel sauce with the blender.
    4. Butter a casserole. Coat the bottom with bolognese sauce. Arrage enough lasagna sheets to cover it up. Pour now a layer spinach sauce, and again the lasagna sheets. Repeat once again until the casserole is full and you don't have any sauce left. I don't cook the lasagna sheets, they cook in the oven and become soft from the moisture in the sauces*. Try to end with spinach sauce. You can also reserve some bechamel sauce without spinach to put it on top of everything.
    5. Sust with grated gouda cheese.
    6. Bake at 180º C for 40 min. and grill some minutes at the end till golden.
    * It's best to let the uncooked lasagna rest for half an hour before baking it. This way, the sheets will become soft earlier. This lasagna is even better the day after, the opposite of other pasta dishes.
    Keep reading...

    Thursday, September 11, 2008

    "Carajitos" Hazelnut Cookies

    The "Carajitos de Profesor" are tipical from Salas, a small village in Asturias. They are delicious. How only three ingredients: hazelnuts, sugar and egg whites, can be combined to become these is almost a miracle. The original recipe is a secret, but they are easy to copy. There are different brands that sell them here and quite a number of variations: with anisette liquor, with honey... but the best still are the originals. I don't believe in accuracy in the kitchen, some grams up or down don't make the difference (is my modest opinion) and it depends on your taste also...

    Nowadays we are a little bit obsessed with health and diet. Well, these cookie don't have one gram cholesterol... but they are not suitable for diabetics either!

    Anyway, here is my version:

    Hazelnut Carajitos

    Ingredients:
    • 250 gr. rosted hazelnuts
    • 180 gr. sugar
    • 2 egg whites
    • A pinch of salt
    Method:
    1. Grind hazelnuts with a tablespoon sugar.
    2. In a bowl, combine sugar and grated hazelnuts with a pinch of salt.
    3. Add egg whites, one at a time. You should have a moist dough.
    4. Make balls and put them on a lined baking sheet. Put them not to close to one another, they will spand.
    5. Let cool in the fridge about 10 minutes.
    6. Bake at 200ºC for 15 minutes. Be careful. If you overbake them, they will be hard. They should still be moist inside and golden outside.
    Bon apetite!
    Keep reading...

    Friday, September 5, 2008

    Angel's Eyes

    My mother-in-law bakes delicious cakes. Desserts too. She doesn't need books. Recipes neither. She's been cooking all her life and does it from the scratch. It comes out her head. She doesn't need to mesaure or weight.

    she knows baking is one of my passion. She sends me some cooking magazine or book for my birthday or Christmas. She recently gave me a baking book from Dr. Oetker. It's fantastic. I feel like eating the pages, so good look the pictures!

    The cookie of the week comes out this book. These are not very sweet, inspite of its looks, that's why you can eat lots of them. A danger. I've used raspberry and apricot confiture, I think you can use whatever taste you like best. Thanks to the almond's little bits they last quite a while in your mouth. A plesaure. They are also easy to make. What else possibly can you ask of a recipe?

    Angel's Eyes

    Adapted from Backen macht Freude. Das Original vom Dr. Oetker

    Ingredients:
    • 250 gr flour
    • 1 teaspoon baking powder
    • 100 gr sugar
    • 1 teaspoon vanille extract
    • a pich salt
    • 3 egg yolks
    • 150 gr butter, room temperature
    • 2 egg whites
    • 150 gr almonds, chopped
    • 6 tablespoons confiture of your choice
    Method:

    1. Sift flour with baking powder and salt. Set aside.
    2. beat butter with eggyolks. Add vanille extract. Add sugar one tablespoon at a time. Keep stirring.
    3. Add flour mixture gradually and knead the dough until thoroughly blended. Let the dough rest in the fridge at least 30 minutes.
    4. Roll your dough to form long snakes that you can then cut to roll 2 cm diameter balls.
    5. Beat slightly eggwhites with a fork. Brush each ball with it (leaving the top dry) and sprinkle some chopped almonds on each one. Put them on a lined baking sheet. Press your thumb on each ball.
    6. Cook in preheated oven (180º C) for 15 minutes.
    7. When they are done, let them cool on a rack.
    8. Fill the cookies with the confiture.
    9. It makes about 36 cookies.
    Keep reading...