Yumm!

Pumpkin Spice Loaf

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Chay Tea Latte - Gloomy Afternoon

" She was always walking, 

Singing to her footsteps

Dirt ditched paths and pine cones

Digging up glass bottles

Rusty springs from feather beds

Old hubcaps on a picket fence

She planted beds of flowers

Stayed outside for hours "

A.D -The Ocean

{Chai tea Latte & Spiced honey Muffin}

TEA

1/4 Litre boiling water

2 tsp Black Tea

3 cardamom seeds

1 cinnamon stick

1 star anise

3 cloves

Put all ingredients in a tea bag and let infuse 

in warm water for 4 or 5 minutes (no more!)

Remove tea bag and add hot or cold milk 

as you like it!

MUFFINS

3/4 cup brown sugar

1 big egg

100 gr butter (melted and cooled)

1 1/2 cups flour

1 tsp ground all spice

1/2 tsp cinnamon

2 tsp baking powder

a pinch of salt

2 tblsp raw honey

1/3 cup milk

Add honey to warm milk, stir

until dissolved an set aside

Whisk together sugar and egg

until white and fluffy,

gradually add the butter

Put all dry ingredients together,

stirring slowly by hand add alternating flour mixture

and milk plus honey to the pastry

Fill muffin tin and bake at 180°C 

until golden brown and toothpick 

came out clean

Enjoy!

Mini Cheesecake

crust:

200 g  favourite cookies

70 g  melted butter

filling:

400 g  cream cheese softened (quark, ricotta or cheese)

400 g  fresh whipped heavy cream

4 tbsp powdered sugar

1/2 tsp vanilla bean seeds

or 1 tsp vanilla extract

21 g  gelatin 

4 tbsp hot water

method:

mince well the cookies in a fine texture

add melted butter and stir well

and gently push over the bottom 

of the cupcake pan 

cook in the oven at 200°C  until the edges

are golden brown

_________

whip the cream with 1 tbsp of sugar

and store in the fridge

whisk cheese, vanilla and the remaining sugar 

until smooth

soak the gelatin for at list 1 minute

then squeeze it well 

and put in hot water whisking well

until dissolved

add it to the cheese mixture

and stir

at the very end add the whipped cream

and mix until well incorporated

keep in the fridge about 4 hours 

before serving

Sour Cherry Compote: 2 cups of sour cherries (washed and pitted)

2 tbsp fresh lemon juice and 1 cup sugar, 

Let boil on high heat stirring continuously

for 5 to 8 minutes

and let cool

Enjoy!

Blueberry Streusel Loaf | Elder Syrup Refresh

{ blueberry streusel  loaf }

3 medium eggs

3/4 cup sugar

1 tbsp lemon zest

4 oz butter 

1/2 cup yogurt

1 1/2 cups cake flour

1 1/2 tsp baking powder

a pinch of salt

1 cup fresh blueberries

regular butter tea cookies 

for topping

{ elder syrup }

1 kg  elder flowers (whole flower)

3 l  boiling water

1 kg  sugar

2 lemon zest

method:

Bring the water to boil, turn off the heat

and put all the flowers down to the water

and cover

Let stay in infusion for a night

Then strain the water with a clean cotton cloth

and bring again to a boil, add sugar and reduce heat

let boil for a couple of hours, stir occasionally

 until it cover the spoon

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Apple Galette | Almond Crust

Recipe

for the crust:

125 gr  whole wheat flour

2 tblsp  powdered almonds  

1 tblsp  powdered sugar

60 gr  granulate sugar

80 gr  butter

1 egg yolk

1 tblsp  Marsala wine

(or other sweet dessert wine)

a pinch of salt

filling:

3 medium size fuji apples

2 tblsp dark brown sugar

2 tbsp fresh lemon juice

1 tsp ground cinnamon

1/2 tsp ground cloves

Method for Crust:

Easier with a mixer!

pour flour, almonds, powdered sugar, salt 

and butter softened and cut in small cubes

in the mixer

mix for a while then add sugar

and mix again

in a small bowl stir together egg yolk and wine

and add it to the mixer

impulse two-three times until the dough comes to

a ball and the mixer is clean

Enjoy!

Gra-Granola Bars!

Dry ingredients

2 cups  old-fashioned rolled oats

1/2 cup  sesame (raw or toasted)

1/2 cup  sun-flower seed (raw or toasted)

1 cup toasted hazelnuts chopped

1 cup  dried cranberries

(or any other dry fruits 

you like or chocolate chips)

Wet ingredients

1 oz.  butter

1/2 cup  honey 

(+ 1 tbsp maple syrup 

if you like more chewy bars)

1/4 cup  dark brown sugar

2 tsp  pure vanilla ex.

1/2 tsp  sea salt

1/2 tsp grated ginger optional

Method

Preheat oven at 180°C - 357°F

Cover an 9x8 or 11x10 inch

square pan with parchment paper

(dimensions of pan define

the thickness of the bars,

those are good for about

half inch thick bars)

Mix all dry ingredients together

in a bowl and set aside

In a small saucepan 

let the butter melt

on a slow heat 

then add honey, sugar and maple syrup

vanilla ex. and sea salt

stir constantly at medium heat

until sugar and salt are

completely dissolved

(don't let the mixture boil)

Pour the hot syrup 

on the dry ingredients

and mix well

quickly put the mixture

in the papered pan 

and flatten it with the back

of a spoon

Reduce oven at 150°C - 300°F

and bake for 20-25 min.

Let cool completely and cut

____________

Enjoy!

Cinnamon Sugar BRKFST puffs

Ingredients:

1/3 cup Butter (browned!)

1/2 cup White Sugar

1 Big Egg

1 1/2 cups Flour

1 1/2 tsp Baking Powder

1/2 tsp Salt

1 tsp Orange Zest

1 tsp cinnamon

1/2 tsp Ground Cloves

1/2 cup milk

Extra:

1 cup melted butter

1 1/2 tsp cinnamon

3 tbsp sugar  

Method:

In a deep bottom pan 

let liquify all the butter

and let it cook on low heat

until brown and nutty 

stirring constantly 

(don't let it boil)

Whisk together egg and sugar

until white and fluffy 

(about 2 minuts)

Gradually add the brown butter cooled

at the egg mixture

(still whisking with electric mixer)

At the end add gradually

dry ingredients and milk

whisking by hand

cook at 180°C / 356°F

for 30 min

until stick comes out clean

Melt the extra butter and set aside, 

mix sugar and cinnamon together 

in a bowl

Put each puff first in the melted butter

and then roll it in the cinn-sugar

Serve warm

Enjoy!

Brown Butter Apple Cake

Brown Butter Apple Cake

9 inch Pan

Oven  180 °C

Ingredients:

100 g. Butter

150 g. Granulated Sugar

1 Big Egg

1 tsp Vanilla ex.

225 g. Flour

2 tsp Baking Powder

1/4 tsp Salt

1/4 tsp Ground Nutmeg

120 ml. warm Milk

2 medium size Renetta Apples

Method:

Butter the pan.

Put all the butter in a flat bottom pan

over medium heat and constantly stir 

until become nutty and brown

and let it cool.

In a bowl mix all dry ingredients

and set aside.

Whisk together egg, sugar and vanilla

until white and fluffy (2 to 3 min.)

Add alternatively dry ingr.

and milk

whisking gently 

until smooth.

Put the mixture in the pan

and set aside

(let all the bubbles comes up)

Cut apples into thin slices

and gently push them 

into the dough.

Let it cook for 35/40 min

until golden brown.

Enjoy!

hello november

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No.1 

- Old Fashioned Spiced Apple Pie -

No.2

-Apple Sauce French Toast-

No.3

-Roasted Tomato Soup-

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Peach tart

                                                           no need recipe

                                                          · packaged puff pastry

                                                          · 1 peach

                                                          · mint leaves

Spiced Banana Bread - End of Summer

Woke up with breeze - Blueberry French Toast

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Mulberry Tart

 Mulberry Tart

  24 cm / 9 inch. pan

 oven 200 °C / 392 °F                                      

for the Crust:  Pasta Frolla

 250 g all purpose flour

125 g cold butter

 1/4 tsp baking powder

 a pinch of salt

 3 egg yolks

  100 g caster sugar

  a tsp lemon zest

for the Filling:

 4 tbsp home made mulberries jam

  1 tbsp water

 1 cup fresh mulberries

       a spoonful of home made creamy ice-cream for serving!

 Enjoy! 

                              

                                          Method:

    Pasta Frolla is an italian traditional buttery sweet pastry for tarts and bisquits,

it's not to difficult to prepare but it need a very cold fingers and fast movements.

Start putting the flour on the work space adding salt and baking powder,

put cold butter cutted in small pieces in the middle and 

start work with a fork until they're well combined.

then place the mixture like a volcano,

add sugar, eggs yolks, lemon zest 

and mix well with a fork.

Now you're ready to start mixing by hands,

work the dough faster until smooth

then make a ball and wrap in the plastic,

 let it stay in the fridge for half an hour.

Roll out the dough no more than 6-7 mm

and put in the greased pan.

Mix well the jam with the water and spread it 

to the bottom of the dough with a spoon

and cover with fresh mulberries.

At the end drizzle the remain pastry on top

as a crumble and bake until golden.

Honey Sweet golden Prune Pie

RECIPE:

Pie Crust  No.1

2 -1/2 cups  flour plus more for rolling
1 tsp  salt
2 tsp  white sugar
1  cup  cold butter
1/4 cup  iced water plus more if needed

Filling

1 pound organic golden prunes  (quantity depends on your pie plate)
2 or 3 tbsp of your favorite honey
1 tsp  thyme leaves 


Bake at  200°C / 390°F  until the crust become golden (about a hour)

For the Crust