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Category: recipes

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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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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seafood pan

find an ovenproof form and fill it with seafood you like. i love to use scallops, scampi and a seafood mix you can buy frozen. cover all with olive oil and add crushed garlic, lemon and chillies as you like. salt it and put it in the ovn at 180°C for 10min. img_20151114_162911-640x640.jpgserve it with fresh bread.

decorate it with some dill or parsley after it’s done.

 

 

 

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braised beef or lamb

grab a high rib or a breast of beef or, like in my case, a leg of lamb. salt the meat on all sides, not too less, and put it in a casserole. cover it completely with red wine and add whole smashed garlic and rosemary. set the lock on and leave it in the ovn for 4 hours at 160°C.

only thing you need for serving is fresh bread and another bottle of wine…. enjoy!

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chocolate tarte

dough: beat 5 egg yolks and 5 whole eggs with 125gr. sugar to a foamy mixture. melt 250gr. dark chocolate together with 250gr. butter at low temperature. blend it to the egg mixture and add 50gr. of flour.

bake it at 165°C for 20-25min. in a prewarmed ovn.

topping: boil up 400ml cream with 300gr. dark chocolate to a ganache. spread out the ganache over the warm cake…

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i love it with some seasalt on top or as a cake with Nutella between the layers…

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vegan pancakes

for these 4 small pancakes i used 2 tablespoons flour, 1 tablespoon maize (corn) starch, 1 teaspoon baking powder, some sugar and vanillasugar. i used oatmilk until i had a creamy mixture, not that fluid. you can also use soymilk,

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cocosmilk, ricemilk, whatever.

 

just put a little bit oil in a semi hot pan and turn over carefully. when the surface have the color you love –  it’s done!

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