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Month: January 2016

vegan coconut cake

for the dough: 4 cups flour, 2 cups coconut milk, 1 cup sugar, 1 cup coconut flakes, 1/2 cup maize (corn) starch, 2 tablespoons vanilla sugar, 2 tablespoons baking powder
for the topping: 1 cup coconut flakes, 1 cup coconut milk, 1/2 cup sugar


 

mix all ingredients in a bowl and spread it on a baking tray or in a cake form, whatever you want. put the rest of the coconut flakes and sugar for the topping on the dough and bake it at 175°C for 20-25 minutes. cover the surface with the rest of the coconut milk and let it rest in the closed and off ovn for a while. serve it warm and soaky…

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tips and tricks

even I’m not that into measurements (if not necessary) I just noticed, that you’ll find a lot of tips and tricks about basic and advanced cooking know how if you are reading my recipes…

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red fruit compote, rote grütze, red fruit slightly stewed and thickend

you need: frozen red fruit of your choice (srawberries, raspberries, blueberries, blackcurrant, redcurrant, blackberries), sugar, redwine, clear apple juice or whatever juice you like…. , corn starch (maize), star anise and one vanilla pod

this compote is sooooo delish, fast and easy to prepare, cause you use the frozen fruit to cool this compote down to serving temperature by its own. at the same time you’ll keep most of the vitamins of the frozen fruit cause of the quick heat procedure.


caramelize white sugar in a pot, this is for more taste (cover the ground with sugar with a ca. 0.5cm layer). don’t use any mechanical stiring equipment, the caramel won’t get clear and crystallizes. wait until all sugar is caramelized and add as much redwine as you like. fill it up with apple juice or whatever and boil it until all caramel is melt away. amount of all fluids should be approx the same as the frozen berries you will use.

add the star anise and the vanilla pod, cutted lenghtwise in two. thicken it with maize (corn) starch, a little bit more than usually. put in all the frozen berries at the same time and take the pot from the heat. now you know why you should overthicken the stew, cause the frozen fruit will lost some fluid after thawing and thin out the compote a little bit.

you can serve it right away, just make sure that all berries are not longer frozen. you have a deep red glossy stew, perfect for vanilla ice cream or chocolate mousse.

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tomato pesto, pesto rosso, red pesto

sundried tomatoes in oliveoil, garlic, oliveloil, pine kernel and salt. (works quite good without pine kernels)

roast pine kernels in a pan without fat until a lightly tan. mix them together with the tomatoes, some garlic cloves, salt and oliveoil with a hand-held blender. consistence should be soft and spreadable.

i know, for a real pesto you should use parmesan cheese. but in this case i love it without.

this pesto is perfect just as a dip for warm and new baked bread or as a basic sauce for pasta.

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green crêpes with creamed goat cheese, tomato pesto & rucola

green crêpes: 100ml milk, 100gr. flour, 1 egg, 50gr. fresh spinach leaves

mix the spinach together with the milk and make it green! add it to the flour and whisk it until all the flour is gone. add a whole egg. consistence should still be a kind of fluid so that the batter can easily spread over the ground of a round pan and cover it.

use semi heat and use a kitchen towel soaked with oil to moisten the pan. put a little of the batter in the middle of the heated and oiled pan and swing it until the batter covers the whole ground of the pan with a thin layer. just fry it without colour and turn around the crêpes after about 1 min. for another minute. done.

the colour of the spinach will be even more intense after the heating process.


tomato pesto: sundried tomatoes in oliveoil, garlic, oliveloil, pine kernel and salt. (works quite good without pine kernels)

roast pine kernels in a pan without fat until a lightly tan. mix them together with the tomatoes, some garlic cloves, salt and oliveoil with a hand-held blender. consistence should be soft and spreadable.

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