tag:blogger.com,1999:blog-2566175299947984722024-03-12T05:52:49.405+01:00Passion Meets CreativityUnknownnoreply@blogger.comBlogger132125tag:blogger.com,1999:blog-256617529994798472.post-10792351025686609422024-03-04T19:57:00.005+01:002024-03-05T21:45:22.269+01:00New York Cheesecake<p style="text-align: center;">New York Cheesecake is not only the perfect coffee shop treat, but also a true delight when having friends over for an afternoon tea or coffee. This very cheesecake is the creamiest you'll ever make at home!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPKok9W9lvPE4DolLHRR4R5qLayqZAMiBjeTi_B8RCmbHfb5jymSJskcC9lOB-NlyfPFblRzDwTMYiu6inRVm5Q8YUkQWheP2MJ77AvwHqhpxcoGgUe0caufttuVLVeUfj555uMNz5aRCQPZhWTUjb5nL3tN3UrnQ4-3WBpxLZlL_1hBNf7X_LVRA0g1M/s4884/IMG_2024-19.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3256" data-original-width="4884" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPKok9W9lvPE4DolLHRR4R5qLayqZAMiBjeTi_B8RCmbHfb5jymSJskcC9lOB-NlyfPFblRzDwTMYiu6inRVm5Q8YUkQWheP2MJ77AvwHqhpxcoGgUe0caufttuVLVeUfj555uMNz5aRCQPZhWTUjb5nL3tN3UrnQ4-3WBpxLZlL_1hBNf7X_LVRA0g1M/w640-h426/IMG_2024-19.jpg" width="640" /></a></div><p style="text-align: center;">New York, New York!!! </p><p style="text-align: center;">Everyone remembers their first time in New York. Landing outside Manhattan, then driving to this very place in a taxi with your mouth and eyes wide open has quite an effect on you. I first went to the big apple in 2013, and went back in 2016 and 2022. The second time was much more laid back, as I had seen all the touristic things the first time. The last time was full focus on FOOD. I've seen the buildings, I've seen the shops, I've seen the museums, now I wanted to eat my way around this city. It was magical!</p><p style="text-align: center;">I must acknowledge I went to so many great places and had delicious food, but there's one place and time that will will stick with me forever when it comes to New York. To get to the point, I'll have to expand a little bit: September 2023, my friends and I were up for a shopping marathon and after 25 minutes, one friend and I were just like 'enough of this, let's go for coffee'. As per pure luck we were just around the corner of the Magnolia bakery. We entered and were immediately blown away. Now you'll probably ask yourself if this place wasn't famous for its cupcakes. Yes, it is. But we were headed straight for the cheesecakes. Plain New York Cheesecake for my friend, and New York Cheesecake topped with blueberry sauce for me. This was over 10 years ago and I still remember the flavour, the texture and how I felt devouring this little piece of creamy goodness.</p><p style="text-align: center;">From that day one I promised myself: one day, I myself will bake a perfect New York Cheesecake. The day has finally arrived and here we are! It's zingy, it's creamy and it's a real show stopper! I am not joking if I say that every single bite is pure delight. The crust is moist but still kind of crunchy, the custard party is silky smooth and the tongue slowly works its way through. Your heart will definitely call for more. </p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDc7Dn-by3VoSPfo1LBEvSb2mRvpwEyHWYFB_JuPCO7zSiKAGM9_3N-4MkDbis3AVQbsU96Pjfc90B1Tb61OMBqfDjL15DilGQWY2sx0g3Ahyf4AmUJPdfZGr4ZoHv5hFihNMBF4K7KkAmWwHLDNKQQ_GLR5pq0pcH0gjl1e_4ywlp9oHS3LuNZxCTiEI/s5106/IMG_1992-13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3404" data-original-width="5106" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDc7Dn-by3VoSPfo1LBEvSb2mRvpwEyHWYFB_JuPCO7zSiKAGM9_3N-4MkDbis3AVQbsU96Pjfc90B1Tb61OMBqfDjL15DilGQWY2sx0g3Ahyf4AmUJPdfZGr4ZoHv5hFihNMBF4K7KkAmWwHLDNKQQ_GLR5pq0pcH0gjl1e_4ywlp9oHS3LuNZxCTiEI/w640-h426/IMG_1992-13.jpg" width="640" /></a></div><u><p style="text-align: center;"><u>For one cake you'll need:</u></p></u><p></p><div style="text-align: center;"><u>Crust</u></div><div style="text-align: center;">200g Graham Crackers*</div><div style="text-align: center;">100g butter</div><div style="text-align: center;">20g sugar</div><div style="text-align: center;"><br /></div><div style="text-align: center;">For the filling</div><div style="text-align: center;">1kg cream cheese</div><div style="text-align: center;">500g sour cream</div><div style="text-align: center;">250g sugar</div><div style="text-align: center;">75g flour</div><div style="text-align: center;">1 lemon (zest & juice)</div><div style="text-align: center;">8 eggs</div><div style="text-align: center;">1 tsp vanilla extract</div><div style="text-align: center;"><br /></div><div style="text-align: center;">*if you can't find any in your supermarkets use speculoos cookies. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">*****</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Preheat the oven to 180°</div><div style="text-align: center;"><br /></div><div style="text-align: center;">For your base, firstly grease a 26cm springform tin with butter. Then place the Graham Crackers into a food processor and blitz into fine crumbs. Melt the butter over medium heat, then combine the crumbs & butter. Add the sugar and mix again. Put the crumbs mix onto the base, then press with a glass to have it all covered. Bake for 15 minutes, take out the springform and raise the oven temperature to 225°</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Now mix the custard by whisking together the cream cheese, sugar, flour, and the lemon juice and zest until you get an even texture. Then add the sour cream, the eggs and the vanilla extract. Mix again until you get a smooth custard cream. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Next, grease the sides of the springform tin and spread the cream over the base. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">There are three ways to bake your cheesecake:</div><div style="text-align: center;">- Cover your springform with tin foil and place into a large baking dish/ baking tray filled with water</div><div style="text-align: center;">- Place a large baking dish filled with water on the lower lever of the oven</div><div style="text-align: center;">- If you have a very new oven, use the steam boost function on max level</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Bake the cake for 10 minutes at 225°, then reduce heat to 90° and bake for another 50 minutes. Turn off the oven but leave the cake in there for 2 hours. After that, take it out and let cool completely. Once it's completely cooled down, refrigerate for another 3-5 hours before serving. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Enjoy!!!!</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><div style="caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.199999809265137px;">Are you planning on making this recipe? Or have you already tried it?</div><div style="caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.199999809265137px;">Then show me your creations on Instagram: <a href="https://www.instagram.com/passionmeetscreativity/" style="color: #5f748e; text-decoration: none;">@passionmeetscreativity </a> I'm looking forward to your comments & suggestions :)</div><div style="caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.199999809265137px;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAu92DDo9td2f-lCxGBV8dolY4DWbS-LtgRs4fRi_dfp_yEhQz9NA0oBfYD8PdBg3yl3glma26p8SSJ_F0Ab8nTfXsCBC00M3kQn_zBiY3G2iVa5AleHz3gEnW5doza5L0-De85_r14WuP9O2P-phuhBPe2uS-_oHG-5pGv8_IipsgHxqVyZ34lPsT1io/s5184/IMG_1958-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="5184" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAu92DDo9td2f-lCxGBV8dolY4DWbS-LtgRs4fRi_dfp_yEhQz9NA0oBfYD8PdBg3yl3glma26p8SSJ_F0Ab8nTfXsCBC00M3kQn_zBiY3G2iVa5AleHz3gEnW5doza5L0-De85_r14WuP9O2P-phuhBPe2uS-_oHG-5pGv8_IipsgHxqVyZ34lPsT1io/w640-h426/IMG_1958-1.jpg" width="640" /></a></div><br /><div style="caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.199999809265137px;"><br /></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-256617529994798472.post-42345899744772273302024-01-19T15:46:00.003+01:002024-01-20T13:34:09.848+01:00Chocolate Almond Butter Dates<p style="text-align: center;"> These chocolate covered almond butter dates are a very pleasing yet healthy snack, and help you get through a rough morning or a busy afternoon. Best thing: these bites are plant-based and fuel you with loads of plant power! </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRWGe40WTXMvXweI5Ex_MyVECzAHn8ObeWtJxO_2T06l2rFWS9_gFO2ERU1wB1LEfDu8zzp13CwNnICL9Jc_QMu_3MYaD-VSrX8PhMLT1yFyOWQPsBhxRdOQNmPQ-JEMY9DsHXU1UqjAOvGFTScVtjKp7rTSFmNqPH8AT2Ik8zCujniVkuj3t2nRrDw8g/s5184/IMG_1910-2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="5184" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRWGe40WTXMvXweI5Ex_MyVECzAHn8ObeWtJxO_2T06l2rFWS9_gFO2ERU1wB1LEfDu8zzp13CwNnICL9Jc_QMu_3MYaD-VSrX8PhMLT1yFyOWQPsBhxRdOQNmPQ-JEMY9DsHXU1UqjAOvGFTScVtjKp7rTSFmNqPH8AT2Ik8zCujniVkuj3t2nRrDw8g/w640-h426/IMG_1910-2.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;">Do you remember the video clip going viral, where Nick Kroll stands on stage and tells the audience 'I love snaaaaaaaaaaacks' in that very shrill voice? It's not a statement like 'well guys you know, I love snacks, no, heeeeee loooooves snaaaaaaaaaaaaaaaaaaaaaaaaaaacks. The time it takes to listen through this sentence, all the sensors are already activated and they tell you, that, well, you too do love snacks a lot. Like really A LOT. Right... we all do, and that's exactly why we could all relate so much to this sentence. Once that fact has been sorted, whether you're alone or watching the show with family and/or friends, you have that one thing in mind which gives you exactly this vibe, right? For me, it's this: chocolate covered almond butter filled dates. </div><p style="text-align: center;">It only takes one bite, and you're hooked! The ooey gooey shell of the dates, the nutty unctuous texture from the almond butter and the silky smooth chocolate coating let you dive into a healthy candy land you might not have discovered before. While you work through the different layers, your body and mind already ask for more. Believe me when I say, this snack is addictive and a game changer. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjj2P9Z_s3wQToOtBvskVdqsDtVnCskRIt1kJ6oNGavex008nOzf2m35ATQphDVv3AJsiUvnmMTPSEvEQ8Bz31UlqMhdXhn6JTSAq3VxHKGQyWsIvfqA8O63gdVSuIxZkD_PzDja7hr4cfNkK8u-IKzbT3YlBc_kfmh7xvkMhWr-PJOsJ2wZQ_4Rk-Ox8/s5184/IMG_1909-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="5184" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjj2P9Z_s3wQToOtBvskVdqsDtVnCskRIt1kJ6oNGavex008nOzf2m35ATQphDVv3AJsiUvnmMTPSEvEQ8Bz31UlqMhdXhn6JTSAq3VxHKGQyWsIvfqA8O63gdVSuIxZkD_PzDja7hr4cfNkK8u-IKzbT3YlBc_kfmh7xvkMhWr-PJOsJ2wZQ_4Rk-Ox8/w640-h426/IMG_1909-1.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><u><b>Why you'll love this recipe?</b></u></div><div class="separator" style="clear: both; text-align: center;"><b>Flavourful fusion</b>: The sweetness of the dates and the tanginess of the nut butter are a perfect match. Rounding it all up with dark chocolate coats these rather opposite flavours</div><div class="separator" style="clear: both; text-align: center;"><b>Convenience:</b> If you love sweet snacks this recipe will scratch the itch as it's naturally sweet, and super quick to make. All you'll have to do is melt some chocolate and assemble the ingredients</div><div class="separator" style="clear: both; text-align: center;"><b>Healthy option:</b> This snack is packed with natural ingredients. The Medjool dates are high in fibre and a natural sweetener. Almond butter is high in unsaturated fats, which help you stay satiated longer. </div><div class="separator" style="clear: both; text-align: center;"><b>Versatility: </b>You can use whatever nut butters you love best, so this snack never gets boring. You may also add some nuts to add some extra crunch. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><u>For 12 dates you'll need:</u></div><div class="separator" style="clear: both; text-align: center;">200g dark chocolate</div><div class="separator" style="clear: both; text-align: center;">100g almond butter</div><div class="separator" style="clear: both; text-align: center;">12 Medjool dates</div><div class="separator" style="clear: both; text-align: center;">sea salt</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">*****</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Slice the dates lengthwise and remove the pits. Add one tsp of nut butter to the centre of each date, then place them onto a tray lined with parchment paper. Freeze for 30 minutes to firm up. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">In the meantime, melt the chocolate. Once the dates are ready, dip them into the melted chocolate and sprinkle with sea salt. Place them in the fridge to set, but also keep them there to store.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Enjoy!!!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div style="caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.199999809265137px;">Are you planning on making this recipe? Or have you already tried it?</div><div style="caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.199999809265137px;">Then show me your creations on Instagram: <a href="https://www.instagram.com/passionmeetscreativity/" style="color: #5f748e; text-decoration: none;">@passionmeetscreativity </a> I'm looking forward to your comments & suggestions :)</div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGuC-WiVKWL2SfDLJz0XEyFYXv1qLfxPVy6YxjtxAbu02UybL2RTTEq0y9qhld9HrOIIB8aWopBVU84_2DM6vaU8rKqotSTC0qTl6I1RtfskhhcMhIE8GS40hYXEP6Hsb0XEw3C22zZDs7_eQ_S4Cdc8iJx6RqoM8DATr9_WpNRni1dCUNCAlji3ljvrg/s3456/IMG_1951-5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2842" data-original-width="3456" height="526" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGuC-WiVKWL2SfDLJz0XEyFYXv1qLfxPVy6YxjtxAbu02UybL2RTTEq0y9qhld9HrOIIB8aWopBVU84_2DM6vaU8rKqotSTC0qTl6I1RtfskhhcMhIE8GS40hYXEP6Hsb0XEw3C22zZDs7_eQ_S4Cdc8iJx6RqoM8DATr9_WpNRni1dCUNCAlji3ljvrg/w640-h526/IMG_1951-5.jpg" width="640" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-256617529994798472.post-9975392253541689432023-12-24T11:18:00.005+01:002024-01-20T13:34:24.410+01:00Eggnog Cinnamon Rolls<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLg9lFaGQBw3dg9iNgDToqk5qkCo3Anjeuua7maweeLxpHTVdnngezA0vZhfwnXdXbc0YvWA4Xu2pei16xh_hh4aTRugzSiX6B_V5TGK-SYyqXuyo3MGtsr9Aqi9RFZ1p_kQ3aJxlNHkcfcQy4KFYAwejCqRnC0auyT2Vu4wDOVFoW7CM0WS0DfQHOd3c/s5184/IMG_1877-4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="5184" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLg9lFaGQBw3dg9iNgDToqk5qkCo3Anjeuua7maweeLxpHTVdnngezA0vZhfwnXdXbc0YvWA4Xu2pei16xh_hh4aTRugzSiX6B_V5TGK-SYyqXuyo3MGtsr9Aqi9RFZ1p_kQ3aJxlNHkcfcQy4KFYAwejCqRnC0auyT2Vu4wDOVFoW7CM0WS0DfQHOd3c/w640-h426/IMG_1877-4.jpg" width="640" /></a></div><p></p><p style="text-align: center;">If you live/ have lived in Luxembourg you know the eggnog drink that appears every year by the end of October / beginning of November in the local supermarkets. I have to admit, when the days get shorter, the temperature drops and the only thing you want to do is snuggle up in your home and enjoy comforting hot or cold drinks Luxlait's Egg Nog has always been one of my favorite. </p><p style="text-align: center;">Even as a kid I couldn't await the moment when eggnog finally did its reappearance in the shelves, and so I think I can say this is the seasonal product that I've consumed most in my entire life. I cannot recall the number of packs I've drank over the years, but its been loads. Even when I had covid and didn't taste a damn thing, I still kept up the tradition. Obviously it didn't kick as good during these days, but there's something about the texture that also makes it a comforting drink. </p><p style="text-align: center;">Fast forward to 2021, when I developed another culinary obsession: CINNAMON ROLLS. I've always loved a good cinnamon bun, but I had one in particular that made my taste buds go wild. The ratio of the icing, dough and cinnamon sugar mix was perfect, so I took one home for the next day as well. It was around Christmas time as well, so I had the bun with my beloved eggnog (Yeah I know, in terms of sugar every GP would start yelling at me) and I thought to myself. This is it!! There has to be a Christmas edition for the classic cinnamon roll. What about putting that delicious Luxlait egg nog into the dough and the icing and look what's going to happen. I tell you what happened: the perfect seasonal cinnamon roll was born. </p><p>So I teamed up with Luxlait, the Luxembourgish dairy company which makes my favorite egg nog drink, and told them that I've created the perfect Christmas breakfast item. When to enjoy a good egg nog cinnamon bun? Well, during the jolly season, on Christmas morning and after Christmas with all your leftover egg nog (I know you too stocked up a bit as it's going to disappear real soon!)</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH6wLJR_p5nYzELilZ_zvi6HGywhGhcaibs7ILT8fQ8TAK9cGh6-0wuwzAFZa_nZcTmD_RczE-kEn85HRMbQkSwFNvCdHhMW8rPpbmC24q7HbWIWvQbfBhuK-SXzU4Gr-NmUeojd7ub9xv9alxOCJVPSRLRs2aQHobuTUN60yIFGMZtIXkQwpH-bXgmcI/s5184/IMG_1902-16.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="5184" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH6wLJR_p5nYzELilZ_zvi6HGywhGhcaibs7ILT8fQ8TAK9cGh6-0wuwzAFZa_nZcTmD_RczE-kEn85HRMbQkSwFNvCdHhMW8rPpbmC24q7HbWIWvQbfBhuK-SXzU4Gr-NmUeojd7ub9xv9alxOCJVPSRLRs2aQHobuTUN60yIFGMZtIXkQwpH-bXgmcI/w640-h426/IMG_1902-16.jpg" width="640" /></a></div><p style="text-align: center;"><u>For 12 buns you'll need:</u></p><div style="text-align: center;"><b>Dough</b></div><div style="text-align: left;"><div style="text-align: center;">500g flour</div></div><div style="text-align: center;">2 tsp brown sugar</div><div style="text-align: center;">7g dry yeast</div><div style="text-align: center;">1 pinch salt</div><div style="text-align: center;">150 ml Luxlait egg nog</div><div style="text-align: center;">100g butter</div><div style="text-align: center;">3 eggs</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><b>Filling</b></div><div style="text-align: center;">100g butter</div><div style="text-align: center;">150g brown sugar</div><div style="text-align: center;">100g white sugar</div><div style="text-align: center;">3 tsp cinnamon</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><b>Glaze</b></div><div style="text-align: center;">250 powdered sugar</div><div style="text-align: center;">5 tbsp Luxlait egg nog</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMOwneHVRI9fITwaVMYRWD0y-NoiZYOXc9P1tH1CML8u9NAn0FNGW8-U0c1aiFNlkdEcH3d_j5wwIRV0nV7Y0ZK3GOwhKJl9AIYYSFE5efPkmYs-K_QWVJll4JntKPDSMzq1GLuyaOXvUFk2CC3ZoY5VpsKmJYPNevkdWcPMbd0wdcc-FF55Lx5em7Pyc/s5117/IMG_1871-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3411" data-original-width="5117" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMOwneHVRI9fITwaVMYRWD0y-NoiZYOXc9P1tH1CML8u9NAn0FNGW8-U0c1aiFNlkdEcH3d_j5wwIRV0nV7Y0ZK3GOwhKJl9AIYYSFE5efPkmYs-K_QWVJll4JntKPDSMzq1GLuyaOXvUFk2CC3ZoY5VpsKmJYPNevkdWcPMbd0wdcc-FF55Lx5em7Pyc/s320/IMG_1871-1.jpg" width="320" /></a></div><br /><div style="text-align: center;">Mix 400g flour, brown sugar, salt and yeast in a bowl. Add the eggnog and butter and knead. Now gradually fold in the eggs and the remaining flour. Cover the dough with cling film and leave to rest for an hour. Make sure you don't use a steal bowl, because the dough won't rise that good in there. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">While the dough is resting, melt the butter for the filling. Mix with both types of sugar and cinnamon. Then line a baking tray with baking paper. </div><div style="text-align: center;"><br /></div><div style="text-align: left;"><div style="text-align: center;">Preheat the oven to 180°.</div></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Once the dough is ready, knead it again and roll out into a rectangle (20x40 cm). Spread the butter mixture on top and then roll up the dough from the long side. Cut the dough into 12 rolls (I used a thread), then place them on the baking tray and cover with cling film again. Let rest for another 30 minutes, then bake for around 30 minutes. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">In the meantime, prepare the glaze by mixing the eggnog and the icing sugar. Pour the glaze over the warm cinnamon rolls. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Enjoy!!!!</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><div style="caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.199999809265137px;">Are you planning on making this recipe? Or have you already tried it?</div><div style="caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.199999809265137px;">Then show me your creations on Instagram: <a href="https://www.instagram.com/passionmeetscreativity/" style="color: #5f748e; text-decoration: none;">@passionmeetscreativity </a> I'm looking forward to your comments & suggestions :)</div></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRzPEwt4R2MoYGeMS_jSF8EcM3t9ChDWp9wFoazuB3dUbpJd3Kx-lBOITsRG29IfbAZWMe5Z2ESCSIa8lxaJo-Gh-0l9czjtDxnCHGJFU63WQ8Rjof3X-eY3VdZtj-FhceF1U8J9Ppu-VQz6c_Qrgc-5lfAjZdyVI1FxMwVSoMFzxyKRp-7FRZUsmuY2k/s5184/IMG_1873-2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="5184" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRzPEwt4R2MoYGeMS_jSF8EcM3t9ChDWp9wFoazuB3dUbpJd3Kx-lBOITsRG29IfbAZWMe5Z2ESCSIa8lxaJo-Gh-0l9czjtDxnCHGJFU63WQ8Rjof3X-eY3VdZtj-FhceF1U8J9Ppu-VQz6c_Qrgc-5lfAjZdyVI1FxMwVSoMFzxyKRp-7FRZUsmuY2k/w640-h426/IMG_1873-2.jpg" width="640" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-256617529994798472.post-34225560374525802872023-12-23T19:04:00.011+01:002023-12-24T11:20:32.227+01:00Marillenringe<p></p><div style="margin-left: 1em; margin-right: 1em; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXRivMquslc3QEMFHdXDonTj7Y7h03l0ubdX9EZEWZ_x7olgZYjan1QyXW2dFh0L1jquCmS2ao8l2ocQx2efzFxc5pKGwUSIfbTZowXYm175yQBhyphenhyphenhzku3QITfyLS_LU4a6wtC55RPNSYp-FVv2_so99lEZD4VsPkzFNFoVfWTXy7XTY0OIviJBqBZdMk/s5184/IMG_1864-15.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="5184" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXRivMquslc3QEMFHdXDonTj7Y7h03l0ubdX9EZEWZ_x7olgZYjan1QyXW2dFh0L1jquCmS2ao8l2ocQx2efzFxc5pKGwUSIfbTZowXYm175yQBhyphenhyphenhzku3QITfyLS_LU4a6wtC55RPNSYp-FVv2_so99lEZD4VsPkzFNFoVfWTXy7XTY0OIviJBqBZdMk/w640-h426/IMG_1864-15.jpg" width="640" /></a></div><div style="margin-left: 1em; margin-right: 1em; text-align: center;"><br /></div><div style="margin-left: 1em; margin-right: 1em; text-align: center;">Marillenringe are a classic. I remember a day back in the nineties, when we stayed in the black forest region with my family over Christmas. We were having our afternoon tea, enjoying some Christmas cookies that I would occasionally dip into my milk. Yes, it’s that long ago! The buttery scent, the crunch of the shortbread cookies and the sweet flavour from the apricot jam, made these little treats real treasures. With every bite, you would dig deeper into this pure bliss, stimulating all your senses. No surprise that everybody had a big smile on their face afterwards. </div><div style="margin-left: 1em; margin-right: 1em; text-align: center;"><p>Looking back, I think that it was one of the whitest, coldest but also most festive Christmases we’ve ever had together. Nobody was in charge for anything but enjoying our Christmas holidays. Nobody had to buzz around like a busy bee because everything was taken charge of: Dad didn’t have to prepare the Christmas Eve dinner, mom didn’t have to ensure everyone was invited and all the other things were ordered. My grandma didn’t have to stay in the kitchen for hours to prepare lunch on Christmas Day. We could just enjoy everyone’s presence and indulge. <br />I actually also do love Christmas at home though. I love helping my family with all things food. That’s why this year I’m in charge with everything nibbles. I already have everything sorted out for the appetisers, and I’m also planning do make few more Marillenringe this week to enjoy with our coffees. Very often, it’s the moment where everyone (especially the hosts) can relax and the real fun of the get togethers begins. <br />Best thing: They are really easy to make and keep a long time in a metal box (note to self for next year).</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvxZtITsgAtmEBOhx-vkDkNchWyQH88ClZ5uDhE3TkaZw35szU2RlORssodEN9Tdiyub5AA5vsxC9TiOBN0fFcGMzrwZGQ1zE3v8yda7-ZEkxLnwfK3Q5Yua7pSBL66Zdg_NcDWVYPqjAmT-2U7DJJ38nOHCusdGxWxSa537FLSm8IrK1fJFNWtRZ-14M/s5110/IMG_1831-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3407" data-original-width="5110" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvxZtITsgAtmEBOhx-vkDkNchWyQH88ClZ5uDhE3TkaZw35szU2RlORssodEN9Tdiyub5AA5vsxC9TiOBN0fFcGMzrwZGQ1zE3v8yda7-ZEkxLnwfK3Q5Yua7pSBL66Zdg_NcDWVYPqjAmT-2U7DJJ38nOHCusdGxWxSa537FLSm8IrK1fJFNWtRZ-14M/w640-h426/IMG_1831-2.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">For around 30 cookies you'll need:</div><div class="separator" style="clear: both; text-align: center;">400g flour</div><div class="separator" style="clear: both; text-align: center;">125g sugar</div><div class="separator" style="clear: both; text-align: center;">1 egg yolk</div><div class="separator" style="clear: both; text-align: center;">15ml rum</div><div class="separator" style="clear: both; text-align: center;">225g apricot jam</div><div class="separator" style="clear: both; text-align: center;">250g butter</div><div class="separator" style="clear: both; text-align: center;">8g vanilla sugar</div><div class="separator" style="clear: both; text-align: center;">1 pinch salt</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">****</div><p></p>
</div><div class="separator" style="clear: both; text-align: center;">Pour the flour onto the work surface. Make a well in the middle, then add the sugar, salt, vanilla sugar, egg yolk and rum. Spread the butter in flakes over the flour. Knead all the ingredients into a shortcrust pastry. Wrap the dough in cling film and leave to rest in the fridge for 2 hours. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Preheat the oven to 180°.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; caret-color: rgb(102, 102, 102); color: #666666; font-size: 13.199999809265137px;">Remove the dough from the refrigerator and let sit several minutes. Remove the cling film, then dust your work surface with flour. Now roll the dough to a 3-4 mm thickness. Cut out round cookies and rings, then place them to a parchment paper lined baking tray. Bake for 10-15minutes. Here again, watch the cookies, as all ovens work differently. Cookies should be golden and not too dark. Repeat the same process until you've used all your dough. </span></div><div class="separator" style="clear: both; text-align: center;"><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; caret-color: rgb(102, 102, 102); color: #666666; font-size: 13.199999809265137px;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; caret-color: rgb(102, 102, 102); color: #666666; font-size: 13.199999809265137px;">To finalise the cookie sandwich, dust ring cookies with icing sugar.</span></div><div class="separator" style="clear: both; text-align: center;"><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; caret-color: rgb(102, 102, 102); color: #666666; font-size: 13.199999809265137px;"><br /></span></div><div class="separator" style="clear: both; text-align: center;">Stir the jam over a medium heat until smooth, spread it on the cookies and place the rings on top. Add some more jam in the middle of the rings. Leave to dry well before storing the cookies in a tin. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Enjoy!!!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNlWveqApnhl_5Cb0JjQivK73oTf4gGawQMkpJ6aVrDxsnLYGdkFhJOaHlL2j4hYmvcnCTFXwt7xYVkLP-dvO1a9r_H4dQLBjwgv3gURSwMIgz2uA5QHXwP8JJ16R3a-1oJxRYDkL8Yfh9Ng_BPT61MtGZ3EI__9JqiPeRWVv-1DsC3rSYlNdKwSaials/s5108/IMG_1847-8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3405" data-original-width="5108" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNlWveqApnhl_5Cb0JjQivK73oTf4gGawQMkpJ6aVrDxsnLYGdkFhJOaHlL2j4hYmvcnCTFXwt7xYVkLP-dvO1a9r_H4dQLBjwgv3gURSwMIgz2uA5QHXwP8JJ16R3a-1oJxRYDkL8Yfh9Ng_BPT61MtGZ3EI__9JqiPeRWVv-1DsC3rSYlNdKwSaials/w640-h426/IMG_1847-8.jpg" width="640" /></a></div><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-256617529994798472.post-21566116516541767982023-12-10T18:24:00.006+01:002023-12-24T11:20:46.806+01:00Festive Baked Apple Trifle <p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSaPNrou5bUVTXM3bLlAWv716RhnZnQMxtjBIbuAE7vMNzXGM7FQILEzHY8n30ULq5RSKV8D47wEx58Gbp0WDmdOA1wdqVfMGT9TtkuTWV23GM6gPXd9EeA34YTkmVimm_JNfbYyQ49JHu6NJNnwUY5CUpBIL4TRgC-IHMqqI6xvu6UPhYkfYuaJE5sVo/s5184/IMG_0771-2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="5184" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSaPNrou5bUVTXM3bLlAWv716RhnZnQMxtjBIbuAE7vMNzXGM7FQILEzHY8n30ULq5RSKV8D47wEx58Gbp0WDmdOA1wdqVfMGT9TtkuTWV23GM6gPXd9EeA34YTkmVimm_JNfbYyQ49JHu6NJNnwUY5CUpBIL4TRgC-IHMqqI6xvu6UPhYkfYuaJE5sVo/w640-h426/IMG_0771-2.jpg" width="640" /></a></div> <p></p><p style="text-align: center;">When it comes to Christmas desserts, opinions differ A LOT! Some people prefer a good old bûche de Noël, while others long for lighter and more creative creations. If you're one of the latter, I may interest you in a very delicious, seasonal and festive baked apple trifle.</p><p style="text-align: center;">In 2020 I published my Vanillekipferl recipe, and you might remember that restrictions were relatively high back then. You weren't allowed to meet up with many people, and so I happened to have all these Christmas cookies, and no one to enjoy them with (apart from a very few people). </p><p style="text-align: center;">But situations like these are usually the source of newfound creativity. Had I been able to see more people, I definitely would have given the cookies away, or shared them with friends over coffee. So here I was, in my kitchen, looking for ways to incorporate these vanilla treasures into one of my Christmas desserts, and I have to say, I am very happy with the result. What I love most about this Christmas dessert is that it has its seasonal fruits and the festive note with the white wine cream rounding it up with a classic Christmas cookie. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy5M-alIdpYMws-KjPPcagD6vGhgCfap2YiQEv5IyYqIqwTMfqkSlTWMgLeAUu7Lmc8-CxvXRdzZtp6LVEbh8ov8fPPMVWzCw_bMVGUbIs5hant-hlFeTpcyKdxW82lp8doHAgXsjZowuJLeY7N99ari3qUWtg-vZSYWcMZ8IEU-HqLXVSKzHWaspcWRw/s4778/IMG_0778-4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3185" data-original-width="4778" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy5M-alIdpYMws-KjPPcagD6vGhgCfap2YiQEv5IyYqIqwTMfqkSlTWMgLeAUu7Lmc8-CxvXRdzZtp6LVEbh8ov8fPPMVWzCw_bMVGUbIs5hant-hlFeTpcyKdxW82lp8doHAgXsjZowuJLeY7N99ari3qUWtg-vZSYWcMZ8IEU-HqLXVSKzHWaspcWRw/w640-h426/IMG_0778-4.jpg" width="640" /></a></div><p style="text-align: center;"><u>For 4 glasses you'll need</u></p><div style="text-align: left;"><div style="text-align: center;">1 ½ apple</div><div style="text-align: center;">15g butter</div><div style="text-align: center;">160 ml Chardonnay</div><div style="text-align: center;">140 ml apple juice</div><div style="text-align: center;">20g vanilla sugar</div><div style="text-align: center;">1 tsp cornstarch</div><div style="text-align: center;">110g low-fat quark</div><div style="text-align: center;">100g crème fraîche</div><div style="text-align: center;">1 tsp lemon juice</div><div style="text-align: center;">1 tsp sugar</div><div style="text-align: center;">140g crushed <a href="https://www.passionmeetscreativity.com/2020/11/vanillekipferl.html" target="_blank">Vanillekipferl</a> + 4 for decoration </div><div style="text-align: center;"><br /></div><div style="text-align: center;">******</div></div><p style="text-align: center;">Stir the apple juice and Chardonnay in a bowl. Sweeten with 10g vanilla sugar and whisk in the cornstarch. </p><p style="text-align: center;">Remove the core from the apples, peel and then cut into small cubes. Melt the butter in a small pan, then add the apples and sauté briefly. Add the apple juice mixture, quickly bring to the boil and then leave to cool.</p><p style="text-align: center;">Stir the quark with the sugar and the remaining vanilla sugar, then add the crème fraîche and mix until you have a smooth cream. Season to taste with the lemon juice and stir again briefly. </p><p style="text-align: center;">Put 4 Vanillekipferl to one side, crumble the rest into medium-sized pieces. Pour the cookie crumbs into the glass first, then add the quark cream and finally top with the apple compote. Decorate each with a Kipferl. </p><p style="text-align: center;">Enjoy!!!</p><div style="caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.199999809265137px; text-align: center;">Are you planning on making this recipe? Or have you already tried it?</div><div style="caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.199999809265137px; text-align: center;">Then show me your creations on Instagram: <a href="https://www.instagram.com/passionmeetscreativity/" style="color: #5f748e; text-decoration: none;">@passionmeetscreativity </a> I'm looking forward to your comments & suggestions :)</div><div style="caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.199999809265137px; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH1IQBs6crFEEQ_W8cRVcCpl7cSgMbkb06pNvkbm2fUetCxpd1WX4gDVzn54w_QWl-gFGVD3A15exk8knGigmXRl1Q67uy0UuuYrVgFdQucc7_DmkbE8besnt7iN861ZBRS7gq2VLwGepY9LNb0Knc0oAnfXCtOToF3Rsoc-Yssl6hf-WjoOjBwCf6fqM/s5141/IMG_0794-9.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3427" data-original-width="5141" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH1IQBs6crFEEQ_W8cRVcCpl7cSgMbkb06pNvkbm2fUetCxpd1WX4gDVzn54w_QWl-gFGVD3A15exk8knGigmXRl1Q67uy0UuuYrVgFdQucc7_DmkbE8besnt7iN861ZBRS7gq2VLwGepY9LNb0Knc0oAnfXCtOToF3Rsoc-Yssl6hf-WjoOjBwCf6fqM/w640-h426/IMG_0794-9.jpg" width="640" /></a></div><div style="caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.199999809265137px; text-align: center;"><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-256617529994798472.post-89844699077502440832023-12-02T10:17:00.005+01:002023-12-24T11:21:01.610+01:00Zimsterne<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Jo4toOJrgol8-0INsVaLrDQuFtzvNFABBf6UrFIfPteoszq16Va_KkcaZnQIuWdqFP0eqvETxB25nDShzU7YMsgEuQBPzcPF4rhhi0bRUrFJeT2p8oZ4iYZWWv2FX825Zy0Eb6zWDeH08ckNcK1oHqN93Bt4dgLFF_51tDdOtTECY8-Tmc_4yS3aR9E/s5184/IMG_1809-8.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="5184" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Jo4toOJrgol8-0INsVaLrDQuFtzvNFABBf6UrFIfPteoszq16Va_KkcaZnQIuWdqFP0eqvETxB25nDShzU7YMsgEuQBPzcPF4rhhi0bRUrFJeT2p8oZ4iYZWWv2FX825Zy0Eb6zWDeH08ckNcK1oHqN93Bt4dgLFF_51tDdOtTECY8-Tmc_4yS3aR9E/w640-h426/IMG_1809-8.jpg" width="640" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">December is always a very busy month, yet also a very delicious one. What I love most about December is that you may be in a rush for many reasons (work, family, friends, volunteering, etc) but there's always room for a sweet moment with Christmas treats. Sure breaks are nice in any given season, but is there anything more comforting than having a break around Christmas time? Seriously, just think about it. Taking a break with a cinnamon star or two in one hand, and a seasonal tea or coffee in the other - daydreaming about the upcoming weeks, about winter, and the snow. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Well, at least that's how I slide through the advent season. So today's recipe is a German classic: Zimtsterne. Zimtsterne are cinnamon stars with a meringue like icing on top. I have so many lovely memories of Zimsterne moments. When we were little, and my grandparents were still alive, we used to go to the south of Germany or Austria later on during the festive season. So in my childhood we often had white Christmas, with loads of Christmas cookies. But somehow the Zimtsterne were always among my favourite. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Those of you who follow along for a while, know that my grandpa started baking a lot after retiring. So when I grew older, we baked many Christmas Cookies together. Of course we also made <a href="https://www.passionmeetscreativity.com/2021/12/spitzbuben.html" target="_blank">Spitzbuben</a>, <a href="https://www.passionmeetscreativity.com/2022/12/heidesand.html" target="_blank">Heidesand</a> and <a href="https://www.passionmeetscreativity.com/2020/11/vanillekipferl.html" target="_blank">Vanillekipferl</a> here and there, but my favourite always were the Zimtsterne. So let me take you on a delicious journey, with cookies crisp on the outside and super soft on the inside, where the flavours of cinnamon and hearty almonds melt together. </div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhtW4zNWoY65GUrbJz6daCPdm1TUm-TSRYqEiu8NMaNNRDvGP3_V_a783O6hkalwysQCq76BVIw37AX4Fim0u-FStaI2bKvWPTDLwFO6dwR3kIvMa87XHfnn_tMNgvii9o35W3pstHIW-NXOs-mk7jjG1s4EECTzsFelQ1L0kCLjYG6BEuBxGmEICZnw8/s5184/IMG_1827-2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="5184" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhtW4zNWoY65GUrbJz6daCPdm1TUm-TSRYqEiu8NMaNNRDvGP3_V_a783O6hkalwysQCq76BVIw37AX4Fim0u-FStaI2bKvWPTDLwFO6dwR3kIvMa87XHfnn_tMNgvii9o35W3pstHIW-NXOs-mk7jjG1s4EECTzsFelQ1L0kCLjYG6BEuBxGmEICZnw8/w640-h426/IMG_1827-2.jpg" width="640" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><u>For around 40 cookies you'll need:</u></div><div style="text-align: center;">250g icing sugar</div><div style="text-align: center;">3 egg whites</div><div style="text-align: center;">1 tsp vanilla extract</div><div style="text-align: center;">2 tsp cinnamon</div><div style="text-align: center;">400g unpeeled ground almonds</div><div style="text-align: center;"><br /></div><div style="text-align: center;">****</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Preheat the oven to 120° (fan)</div><div style="text-align: center;"><br /></div><div style="text-align: center;">In a large bowl, beat the eggs until stiff, then gradually whisk in the icing sugar. Remove two large table spoons of the beaten eggs and set aside for the coating later on. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Now fold in the vanilla extract, cinnamon and around half the almonds. Add the rest of the almonds, then use your hands to bring together an even dough that is barely sticky. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Wrap the dough in cling film and leave to rest in the fridge for one hour. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Put the dough on a surface generously dusted with icing sugar, then roll the dough out to 1/2 cm sickness.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Cut out the stars with a cookie cutters, then place them on a baking tray lined with baking paper, then spread some of the icing you set aside on the cookies. I used a silicon pencil but you can also use a knife or a spoon. Bake for approximately 25 minutes. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Once the cookies are baked, put them onto a wire rack and let cool. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Re-roll the excess dough and repeat the process until there's no dough left. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">The cookies remain moist, crispy yet soft if stored in cookie tins with lids for around two weeks. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Are you planning on testing the recipe? Or have you already tried it?</div><div style="text-align: center;">Then show me your creations on Instagram: <a href="https://www.instagram.com/passionmeetscreativity/">@passionmeetscreativity </a> I'm looking forward to your comments & suggestions :)</div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_C2fxkR4atX01e6cyFlG9pGODsSc6tKcYjGuBST_EEn9evmxYWUht7unydpXz7cMxh-LwIPJO3qQSK7lpfcsaykJmT6MTzftxQxEg2MZaqx45E2H6FwJNcrKsIVDBpzUebIaZ_66XsUYoiZjaDOh_YrqjGmmTHYEBLMRwS1_245MGKX6v0AXYwfBobf4/s5184/IMG_1791-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="5184" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_C2fxkR4atX01e6cyFlG9pGODsSc6tKcYjGuBST_EEn9evmxYWUht7unydpXz7cMxh-LwIPJO3qQSK7lpfcsaykJmT6MTzftxQxEg2MZaqx45E2H6FwJNcrKsIVDBpzUebIaZ_66XsUYoiZjaDOh_YrqjGmmTHYEBLMRwS1_245MGKX6v0AXYwfBobf4/w640-h426/IMG_1791-1.jpg" width="640" /></a></div><br /><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-256617529994798472.post-56981753284787849832023-07-30T16:22:00.002+02:002024-01-20T13:35:15.666+01:00Chocolate Chip Walnut Cookies<p style="text-align: center;"> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_v4x_DkWqtt20fJZlGCZ1E2kVm83qATul3KQNTJLsSywOAY9XiZ98mCXq6E6x0UHh68XYAGCxPDC901xeHqEPdVES3sPjZREgS06wBB_h0QKt8DzRCTf6TDjuTlQTQ7ptITnIOxpIA_muYGIOfARJvv-HjzSKn_rpXZ-pHBpF3rO5LTwKW9gWyZyO5xc/s4991/IMG_1680-2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3327" data-original-width="4991" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_v4x_DkWqtt20fJZlGCZ1E2kVm83qATul3KQNTJLsSywOAY9XiZ98mCXq6E6x0UHh68XYAGCxPDC901xeHqEPdVES3sPjZREgS06wBB_h0QKt8DzRCTf6TDjuTlQTQ7ptITnIOxpIA_muYGIOfARJvv-HjzSKn_rpXZ-pHBpF3rO5LTwKW9gWyZyO5xc/w640-h426/IMG_1680-2.jpg" width="640" /></a></div><p></p><p style="text-align: center;">Yet another cookie recipe you might think. But let me invite you to stay a little bit longer on this page and read the story behind this recipe. </p><p style="text-align: center;">Last fall, I went to see a friend in New York, and the second night of my stay we went to a bbq night at one of her friends'. The French-Puerto Rican couple, who were such great hosts, served great grilled steak and beautiful salads and cheese. You already feel the French summer night vibe here, right? </p><p style="text-align: center;">Once we finished our meal, the hosts served Levain cookies for dessert. If you ever had cookies from the Levain Bakery, you know how awesome this was. They're undoubtedly the best cookies in the world. It's the perfect ratio of crispness on the outside, and gooeyness on the inside. </p><p style="text-align: center;">I stayed several days in the city, then continued my trip to the Hamptons, and later on to Boston/ Cambridge to visit another friend. A fews days there, I introduced her to the Levain cookies. We both agreed: best cookies in the world. I was so happy to share this experience with her, as we all know that shared happiness is doubled happiness. This is especially true when it comes to food!</p><p style="text-align: center;">Back home I couldn't stop talking about the fact that I've finally found the best cookie in the world and found a few more fans among friends and colleagues. Some of them walking 15 blocks under pouring rain to bring a decent amount back home, just to enjoy them a little longer than a 5 day trip in NYC.</p><p style="text-align: center;">So what does all this have to do with my recipe, you may ask? Well... actually it's the root of it all. Since last September I've researched so much, compared numerous recipes and asked skilled fellow bakers what they think about my findings in order to create my own delicious recipe of chocolate chip walnut cookies. </p><p style="text-align: center;">I always aim to recreate my culinary experiences, when it comes to travel recipes. I start with good research, and talk to people from the countries I visited before I start my testing process. For this recipe I stayed longer in the theoretical process than usual, but I am glad I did. It only took me one test run to get to the final recipe. And I am soooo happy with the result. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Xk04bhJZualNnreEGe50Kn4WRteP-bpqZ7id4ngcIqxIkRMe8ZdGDuxqSTUAeNMa--V1E-R6rPHUl1zd2-lWYZ9lPBpXtq1AdemNxDyLv8pgSAO_4zSI16KZiboWYmls8406roJDynvEt9EbzXLLfvZ3iQe4t2weNW--na18uxonYRg-Gq9i5t0qALo/s5184/IMG_1688-10.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="5184" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Xk04bhJZualNnreEGe50Kn4WRteP-bpqZ7id4ngcIqxIkRMe8ZdGDuxqSTUAeNMa--V1E-R6rPHUl1zd2-lWYZ9lPBpXtq1AdemNxDyLv8pgSAO_4zSI16KZiboWYmls8406roJDynvEt9EbzXLLfvZ3iQe4t2weNW--na18uxonYRg-Gq9i5t0qALo/w640-h426/IMG_1688-10.jpg" width="640" /></a></div><div><div style="text-align: center;"><u><br /></u></div><div style="text-align: center;"><u>For 15 cookies you'll need:</u></div><div style="text-align: center;">300g good quality dark chocolate chips</div><div style="text-align: center;">225g butter</div><div style="text-align: center;">240g walnuts</div><div style="text-align: center;">300g fine brown sugar</div><div style="text-align: center;">330g flour</div><div style="text-align: center;">2 large eggs</div><div style="text-align: center;">1,5 tsp fine sea salt</div></div><div style="text-align: center;"><br /></div><div style="text-align: center;">*****</div><div style="text-align: center;"><br /></div><div style="text-align: center;">In a large bowl, whisk together the butter and sugar. Gradually add the flour, then add the eggs one by one until the dough is well combined and starts sticking to the sides. Scrape down the sides of the bowl, then fold in the nuts and chocolate chips. Whisk again until you get an even dough.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Flatten the dough, wrap it in cling film, and refrigerate for an hour. Divide the chilled dough into 15 equal portions (+/- 90g) and roll each of them into a ball. Refrigerate the balls for another 2 hours. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Preheat the oven to 180° fan & line a sheet pan with parchment paper. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Place 4 dough balls on the prepared sheet pan and bake for 18 minutes. Let cool for 5 minutes, then transfer to a wire rack to let cool a little more. You can either enjoy them still warm or completely cooled down.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Enjoy!!!</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><div style="caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.199999809265137px;">Are you planning on making this recipe? Or have you already tried it?</div><div style="caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.199999809265137px;">Then show me your creations on Instagram: <a href="https://www.instagram.com/passionmeetscreativity/" style="color: #5f748e; text-decoration: none;">@passionmeetscreativity </a> I'm looking forward to your comments & suggestions :)</div></div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0WWtY3x_d_soc614uw0tmQMWppqRypSX8bQjjfUEqggBPwsmJ85oIAozbhOWV09_jeFUHezkrwcY8fwgUVRS-i8o-d4faaNBxS214glxJq6vPGrACNPXsz_c8k7Xs298l1IF5zGUWtxiB6IMxSMOwgsAXnQQFLkmzxNW1SCXhpuEmw4U3wv-DaYfOk2w/s5184/IMG_1697-19.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="5184" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0WWtY3x_d_soc614uw0tmQMWppqRypSX8bQjjfUEqggBPwsmJ85oIAozbhOWV09_jeFUHezkrwcY8fwgUVRS-i8o-d4faaNBxS214glxJq6vPGrACNPXsz_c8k7Xs298l1IF5zGUWtxiB6IMxSMOwgsAXnQQFLkmzxNW1SCXhpuEmw4U3wv-DaYfOk2w/w640-h426/IMG_1697-19.jpg" width="640" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-256617529994798472.post-43248654986601789472023-04-06T13:06:00.006+02:002024-01-20T13:37:19.467+01:00Asparagus Quinoa Salad (sponsored)<div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH6oT7vjbOMv9Z3wf0ck2_RGFSWgNitHJ547sCcJ-vOxxA7BE7ScIa9xcGekAqOJq1ByaxxoB7T1N39lVYkRDyvmu1tuy8bZFFYbw95dZ2FZ9mTF94NJ2CW17c8_M3tSZKWZE7LZ5VbA6MplStZt_5yKt9czKXw9HxRXfwmfNv0pzwmUh7v6J_p8a8/s5184/IMG_1589-8.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="5184" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH6oT7vjbOMv9Z3wf0ck2_RGFSWgNitHJ547sCcJ-vOxxA7BE7ScIa9xcGekAqOJq1ByaxxoB7T1N39lVYkRDyvmu1tuy8bZFFYbw95dZ2FZ9mTF94NJ2CW17c8_M3tSZKWZE7LZ5VbA6MplStZt_5yKt9czKXw9HxRXfwmfNv0pzwmUh7v6J_p8a8/w640-h426/IMG_1589-8.jpg" width="640" /></a></div> </div><div style="text-align: center;">Oftentimes when I am researching delicious flavour combinations of seasonal produce, I am</div><div style="text-align: center;">wondering which wines would be the perfect pairing. Spring is the most challenging season, I find,</div><div style="text-align: center;">because it might still be a bit chilly, yet the vegetables are already spoiling us with their particular</div><div style="text-align: center;">nuances.</div></div><div><div style="text-align: center;"><br /></div><div style="text-align: center;">For this particular recipe, with the Vinsmoselle Fréijoerswäin (spring wine) I knew I wanted there to</div><div style="text-align: center;">be asparagus and a zesty note from the lemon vinaigrette. This very type of wine is fruity with</div><div style="text-align: center;">aromas of ripe grapes and tangerines. On the palate, it is juicy, fresh with hints of lemon, and vanilla.</div><div style="text-align: center;">I enjoyed doing this taste recall in order to round it all up.</div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBNIHCDIBakJg0GdHrdaJnBdoL5VqOjMBvTTWLzOHW42V5uRc26dv3EToKYqxhPB4Zxpzr7Ij-zpwKZjBItUk3bmU0PNoUD-Vxq6pNr94luJVNgptYNmlK64LArAVMnXa3vvlFZu5vNJxkZcM1S7rmz0CO9HQr_7z4-vhXV54UGJ2BfS3M71PHWZ_S/s5184/IMG_1566-2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="5184" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBNIHCDIBakJg0GdHrdaJnBdoL5VqOjMBvTTWLzOHW42V5uRc26dv3EToKYqxhPB4Zxpzr7Ij-zpwKZjBItUk3bmU0PNoUD-Vxq6pNr94luJVNgptYNmlK64LArAVMnXa3vvlFZu5vNJxkZcM1S7rmz0CO9HQr_7z4-vhXV54UGJ2BfS3M71PHWZ_S/w640-h426/IMG_1566-2.jpg" width="640" /></a></div><br /><div style="text-align: center;"><u>For two portions you’ll need:</u></div></div><div><div style="text-align: center;">180g dry quinoa</div><div style="text-align: center;">1 bunch asparagus</div><div style="text-align: center;">200g peas</div><div style="text-align: center;">50g feta</div><div style="text-align: center;">3 scallions</div><div style="text-align: center;">5 sprigs flat parsley</div><div style="text-align: center;">60g slivered almonds</div><div style="text-align: center;">60ml olive oil</div><div style="text-align: center;">1 lemon (juice &amp; zest)</div><div style="text-align: center;">Salt</div><div style="text-align: center;">Pepper</div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGoAs7Qrhc6jVzj9sWfCqlb2rbEgRsYLuOaj0yH1RiFg2_th9IqINZGcQjOjWcSaT36cMYc2RYYfD8vY5Mf7hRs-DI0Po3QJrVx8kXUSmTlJQKSaE0puQ0LUpeomb0WVcmcCcvWyc9tYr6LslL7XT0qi2cPXxowOhbOW7nqm9TUGvp6FB3oSW4QlxY/s4613/IMG_1612-13.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4613" data-original-width="3075" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGoAs7Qrhc6jVzj9sWfCqlb2rbEgRsYLuOaj0yH1RiFg2_th9IqINZGcQjOjWcSaT36cMYc2RYYfD8vY5Mf7hRs-DI0Po3QJrVx8kXUSmTlJQKSaE0puQ0LUpeomb0WVcmcCcvWyc9tYr6LslL7XT0qi2cPXxowOhbOW7nqm9TUGvp6FB3oSW4QlxY/s320/IMG_1612-13.jpg" width="213" /></a></div><div style="text-align: center;"><br /></div></div><div><div style="text-align: center;">Start with rinsing the quinoa, then cook it according to the instructions on your package.</div><div style="text-align: center;">While the quinoa is cooking, blanch the peas and asparagus in salted boiling water for just a few</div><div style="text-align: center;">minutes, then place them into ice cold water for them to cool quickly.</div><div style="text-align: center;">Once the quinoa has cooled, combine it with the blanched veggies in a bowl. Slice the scallions, chop</div><div style="text-align: center;">the parlsley and add them to the salad. Now you can also add the almonds and give it a good toss.</div><div style="text-align: center;">Pour over the olive oil &amp; lemon juice, add the lemon zest and stir again. Season with salt and pepper</div><div style="text-align: center;">to your taste and give it a last toss. Crumble the feta and sprinkle it over the salad.</div><div style="text-align: center;">Now the salad is ready to be served.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Enjoy!!!</div></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><div style="caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.199999809265137px;">Are you planning on making this recipe? Or have you already tried it?</div><div style="caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.199999809265137px;">Then show me your creations on Instagram: <a href="https://www.instagram.com/passionmeetscreativity/" style="color: #5f748e; text-decoration: none;">@passionmeetscreativity </a> I'm looking forward to your comments & suggestions :)</div><div style="caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.199999809265137px;"><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiJ1lcUbF54fPsMe-_ASfDa7Zf31Ib2_f1H13460SZH5zHRdjTC20CcYeS-fUIlbYGKGmS8g_IUmyCgX-ka0lFX4sKHez_MYEQY6XxeUScA5F7kB5qzmXyi6JwiTqB--rCjz9LDsZrpDWE3skj9jm2Zm2SVVQrkoF-NmTPL2W_HYhxVWAN11B737pf/s5184/IMG_1603-12.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="5184" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiJ1lcUbF54fPsMe-_ASfDa7Zf31Ib2_f1H13460SZH5zHRdjTC20CcYeS-fUIlbYGKGmS8g_IUmyCgX-ka0lFX4sKHez_MYEQY6XxeUScA5F7kB5qzmXyi6JwiTqB--rCjz9LDsZrpDWE3skj9jm2Zm2SVVQrkoF-NmTPL2W_HYhxVWAN11B737pf/w640-h426/IMG_1603-12.jpg" width="640" /></a></div><br /><div style="text-align: center;"><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-256617529994798472.post-45933613694984035662023-03-06T23:39:00.006+01:002024-01-20T13:37:35.617+01:00Lemon Almond Cake<p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFko0AQ8DgwhK41ag5FvyRo2Xz0GLTDW-TxBwoGYsuL-nkrsuIAn3MhDwl3ixEKrLsDUnZat0OlfKx-kRy2UMpy7SdFJPCUkO4tqsGlqrTgXJlqx0WZrTBRArNwQosMeXDdjIGBSIyo2vs4HtYZY58JSCIRWt44P4wGEemJTkqDeq1NeCbalIWzSnc/s5184/IMG_1512-2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="5184" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFko0AQ8DgwhK41ag5FvyRo2Xz0GLTDW-TxBwoGYsuL-nkrsuIAn3MhDwl3ixEKrLsDUnZat0OlfKx-kRy2UMpy7SdFJPCUkO4tqsGlqrTgXJlqx0WZrTBRArNwQosMeXDdjIGBSIyo2vs4HtYZY58JSCIRWt44P4wGEemJTkqDeq1NeCbalIWzSnc/w640-h426/IMG_1512-2.jpg" width="640" /></a></div> <p></p><p style="text-align: center;">If there's one thing we should all love about winter, it is the large variety of citrus fruits. Their prime harvest time is between late November and early March. My favourite citrus fruits to use in the kitchen are lemons and blood oranges. They give me that instant summer feeling, and add a lovely taste of sunshine to all of your dishes. I like adding them to savoury recipes as much as I like them in desserts.</p><p style="text-align: center;">Today's treat is my super moist and fluffy lemon almond cake. I have to admit, it's been ages since I've last made it so I was a little nervous if I still remembered the instructions my granddad gave me decades ago. When my grandma handed me his old cookbooks, I found a note with this very recipe but the 'little extra' was not written on it. I have a great memory, and I hope it stays this way for a while, because part of my recipes that are not yet on the blog, exist only in my head. All jokes aside, if all goes according to plan, the three remaining recipes will appear on the blog until the end of the year. </p><p style="text-align: center;">So back to the cake, this lemon almond cake is a perfect cake for your afternoon teas or coffee dates with friends. It is gluten and dairy free, but not vegan. So if you have people with dietary restrictions around you, you may still bake them a super delicious treat. </p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtDrksd_pPK_7Lq_P0y4ofR2KU7ZBW5oxBXoh2i1wNY7pNznr9z-BpO4DlFbF_x7COyqXakwhS8G3H6TCD3uf5_Vcdr4BrnDYkDwp0-ErGoQBOAOeClm1QlEAJrgTUeUwhQViWqmKaS8iIFLr4fJe8f1Fz6gMSd9Q6BtA-Oc1vJklE3rRDOc92hOnc/s5184/IMG_1515-3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="5184" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtDrksd_pPK_7Lq_P0y4ofR2KU7ZBW5oxBXoh2i1wNY7pNznr9z-BpO4DlFbF_x7COyqXakwhS8G3H6TCD3uf5_Vcdr4BrnDYkDwp0-ErGoQBOAOeClm1QlEAJrgTUeUwhQViWqmKaS8iIFLr4fJe8f1Fz6gMSd9Q6BtA-Oc1vJklE3rRDOc92hOnc/w640-h426/IMG_1515-3.jpg" width="640" /></a></div></div><p style="text-align: center;"><u>For one cake you'll need:</u></p><div style="text-align: center;">225g sugar</div><div style="text-align: center;">225g ground almonds</div><div style="text-align: center;">zest from one lemon</div><div style="text-align: center;">juice from two lemons</div><div style="text-align: center;">4 eggs</div><div style="text-align: center;">salt</div><div style="text-align: center;"><br /></div><div style="text-align: center;">****</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Preheat the oven to 180°</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Separate the egg whites from the yolks. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">In a bowl whisk together the sugar and egg yolks. Add the almond powder, lemon zest and juice. Beat the egg whites with a pinch of salt in a separate bowl until stiff, then fold them gently into the almond lemon mixture. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Butter a springform tin, then add the batter. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Bake for 45 minutes. When a toothpick comes out clean, the cake is ready.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Leave to cool before unmoulding. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Enjoy!!!</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><div style="caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.199999809265137px;">Are you planning on making this recipe? Or have you already tried it?</div><div style="caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.199999809265137px;">Then show me your creations on Instagram: <a href="https://www.instagram.com/passionmeetscreativity/" style="color: #5f748e; text-decoration: none;">@passionmeetscreativity </a> I'm looking forward to your comments & suggestions :)</div></div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLIys81KuRF5yuSO2hjxAcWdkKUmV5HRC8aaEcHLxyuJ6LNA6DO4FLMYJwV7T43rArNyguweKcMbNtgaqG0WuBhyBF-5mlizri5zm1EDtD_rew8GL1VYgWKugZM6rH4UaB_t5qk4Jfmi95ok3WRRKzqOicfAc9MvvNUilanGpEJmj_yIunXPcG9tOr/s5184/IMG_1547-16.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="5184" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLIys81KuRF5yuSO2hjxAcWdkKUmV5HRC8aaEcHLxyuJ6LNA6DO4FLMYJwV7T43rArNyguweKcMbNtgaqG0WuBhyBF-5mlizri5zm1EDtD_rew8GL1VYgWKugZM6rH4UaB_t5qk4Jfmi95ok3WRRKzqOicfAc9MvvNUilanGpEJmj_yIunXPcG9tOr/w640-h426/IMG_1547-16.jpg" width="640" /></a></div><br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-256617529994798472.post-29867826597571923892023-01-17T18:39:00.004+01:002024-01-20T13:38:03.735+01:00Vegan Lentil Bolognese<div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVWEkrspZQ9oqAtL69SEDPH-BJCgf8BNqaQAEty73_c5IZh8Aag4-AVC13FXpdmMgS7UnR7GqhcM2DY0jtL70JS8XtmE-AFrpjdtEQVIOcg3jN16S0HFQBr3EMHaBMcgO2p4XrTqQ_JTN9h0nn1wYYfbF5zewwWEJAN0P_9KiTbOZ7mOJA01r7BwTc/s5184/IMG_1412.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="5184" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVWEkrspZQ9oqAtL69SEDPH-BJCgf8BNqaQAEty73_c5IZh8Aag4-AVC13FXpdmMgS7UnR7GqhcM2DY0jtL70JS8XtmE-AFrpjdtEQVIOcg3jN16S0HFQBr3EMHaBMcgO2p4XrTqQ_JTN9h0nn1wYYfbF5zewwWEJAN0P_9KiTbOZ7mOJA01r7BwTc/w640-h426/IMG_1412.jpg" width="640" /></a></div><br /></div><div style="text-align: center;">Are you in the mood for delicious yet healthy comfort food? Then you're in the right place!</div></div><div><div style="text-align: center;"><br /></div><div style="text-align: center;">During these gloomy winter months, we definitely all need delicious flavourful dishes to warm our souls. When I first researched what I could use as substitute in a vegetarian or vegan version of the classic Italian ragù, I didn't expect to love the lentil option so much. But, as always I was quite determined to end up with the perfect recipe. And after 2 solid trial runs I had the perfect ratio between proteins & veg, acidity & crunch. </div><div style="text-align: center;"><br /></div></div><div><div style="text-align: center;">My lentil bolognese is a very recent recipe I developed, but I can sense that it will be one of my go to pasta recipes from now on. It's better than the store bought sauces, it's nutritious... and let's not forget about the best thing: you may open a bottle of wine to cook it. One glass for you, and one for the sauce. That's a fair split, right?</div><div style="text-align: center;"><br /></div></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj606A_7vQqF3V-AHaW4dyU83gvAntQehQxUT8OTWWEB1aG1fnNwIN1FN6GN04X_tRQ8EzjPYYsE3xIjHLxMW7rf_7E22L_H_2Peeze0_EacWEkb0SVNLpJalRofKxA4kZJkZKLqw45jndO0yqCHNTx6uW4Afka5-Jv3q5nI5InCzVJXZhELtSFy2A9/s5184/IMG_1422.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="5184" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj606A_7vQqF3V-AHaW4dyU83gvAntQehQxUT8OTWWEB1aG1fnNwIN1FN6GN04X_tRQ8EzjPYYsE3xIjHLxMW7rf_7E22L_H_2Peeze0_EacWEkb0SVNLpJalRofKxA4kZJkZKLqw45jndO0yqCHNTx6uW4Afka5-Jv3q5nI5InCzVJXZhELtSFy2A9/w640-h426/IMG_1422.jpg" width="640" /></a></div><br /></div><div style="text-align: center;"><u>For 4 people you'll need:</u></div><div style="text-align: center;">3 large carrots</div><div style="text-align: center;">1 celery stalk </div><div style="text-align: center;">500g (cooked) lentils</div><div style="text-align: center;">125g dried tomatoes (I used the ones not soaked in oil)</div><div style="text-align: center;">3 garlic cloves</div><div style="text-align: center;">1 large onion</div><div style="text-align: center;">olive oil</div><div style="text-align: center;">150ml red wine</div><div style="text-align: center;">800g diced tomatoes</div><div style="text-align: center;">2 bay leaves</div><div style="text-align: center;">1 tsp Italian seasoning (marjoram, thyme, rosemary,..)</div><div style="text-align: center;">1 tsp oregano </div><div style="text-align: center;">Salt & pepper</div><div style="text-align: center;">150ml water</div><div style="text-align: center;"><br /></div><div style="text-align: center;">500g Pasta</div><div style="text-align: center;"><br /></div><div style="text-align: center;">cheese (vg or dairy) or yeast flakes</div><div style="text-align: center;"><br /></div><div style="text-align: center;">****</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Roughly chop the vegetables and dried tomatoes, then add them to your food processor. If you don't own one, finely chop all the mentioned ingredients. Make sure not to over-process the vegetables in order to avoid them becoming purée. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Heat some olive oil (make sure to use enough as there is no meat fat) in a large pot and add the shredded vegetables to brown. Let simmer for a solid 15 minutes while stirring regularly in order to prevent them from burning. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Then add the red wine and let it cook-off completely. Add the tomatoes and lentils and stir. Now add the Italian seasoning, bay leaves and oregano and stir again. Once all the ingredients combined, reduce to low heat, add the water and let the sauce simmer for around 40 minutes. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Meanwhile, cook the pasta and keep a cup of the pasta water in order to add to the sauce if necessary. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Take out the bay leaves and serve the lentil bolognese over the pasta. And for the final touch don't hesitate to top it off with parmesan, nutritional yeast or vegan cheese. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Enjoy!!!</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><div style="caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.199999809265137px;">Are you planning on making this recipe? Or have you already tried it?</div><div style="caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.199999809265137px;">Then show me your creations on Instagram: <a href="https://www.instagram.com/passionmeetscreativity/" style="color: #5f748e; text-decoration: none;">@passionmeetscreativity </a> I'm looking forward to your comments & suggestions :)</div></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbpJSne9Kvltphj430VlP5nf7sjlnUsysSmKx-pPBEZcVYsLq8aL3ZFsKbvnayZcOzdZ6MK7jxAEKEpyzb-9GpBi2q4rYRUwflFjTYly1wJ9neHSoj-ykJWPOQDra62HIHYuir5x0BSHOnKE-rFFnKHLaiXqwR4EAQoV3uvfsF0O46diewthguDWsK/s5103/IMG_1425.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3402" data-original-width="5103" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbpJSne9Kvltphj430VlP5nf7sjlnUsysSmKx-pPBEZcVYsLq8aL3ZFsKbvnayZcOzdZ6MK7jxAEKEpyzb-9GpBi2q4rYRUwflFjTYly1wJ9neHSoj-ykJWPOQDra62HIHYuir5x0BSHOnKE-rFFnKHLaiXqwR4EAQoV3uvfsF0O46diewthguDWsK/w640-h426/IMG_1425.jpg" width="640" /></a></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-256617529994798472.post-35988753062496153002022-12-11T19:06:00.002+01:002024-01-20T13:37:48.295+01:00Heidesand<p style="text-align: left;"></p><div style="text-align: center;"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs09mwcsOlJJQyPvxZTrRGi45ZEwUlE9mgKZYhz10CxVnZED5FCAzgu2VvPWCn93FSm0L6EmobvXkmMpzsPGuQdurvb6xXuXVmdH3Wug6vpq4OPn1X8eqWtLBAJG2ahu_CiYikhCt0aAmL6ROr7PG08F5FaRHynWRtAQS3znARcj1z-T6tyYD17cif/s5184/IMG_1405-20.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="5184" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs09mwcsOlJJQyPvxZTrRGi45ZEwUlE9mgKZYhz10CxVnZED5FCAzgu2VvPWCn93FSm0L6EmobvXkmMpzsPGuQdurvb6xXuXVmdH3Wug6vpq4OPn1X8eqWtLBAJG2ahu_CiYikhCt0aAmL6ROr7PG08F5FaRHynWRtAQS3znARcj1z-T6tyYD17cif/w640-h426/IMG_1405-20.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div style="text-align: center;">The Passion meets Creativity Christmas bakery is officially open. And I’ll hit off the season with a</div><div style="text-align: center;">recipe that I’ve been wanting to posts for years. However, November and December always being</div><div style="text-align: center;">very busy at work, I hardly managed to post more than two recipes on the blog and one in a local</div><div style="text-align: center;">magazine. I wouldn’t say that this year I had particularly more lead time than last year. I closed the biggest projects, but then I got knocked out by some colds twice in 5 weeks. But here I am, standing again, ready to bake my way through classics. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">I may love Christmas for many reasons, but the holiday treats are one of the top three. Heidesand is</div><div style="text-align: center;">a classic, and a very easy recipe to make. You don’t need many spices or ingredients. Just juggling with the basics. The interplay of vanilla and lemon zest however, makes that many people on this side of the</div><div style="text-align: center;">world claim it as one of their favourites.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">So here we are, a few Christmas carols in the background and loads of flour and butter on the</div><div style="text-align: center;">kitchen counter, ready to pursue our common mission to spoil our loved ones with our delicious holiday</div><div style="text-align: center;">baking. This Heidesand recipe is the first of this year’s Christmas collection. Make sure to drop by for more and</div><div style="text-align: center;">if you like it, feel free to share it with fellow bakers.</div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkuAA4TPqTppx49riNejK7pfLvzdGSzo2-O3xM3FFDKCQzbpG_kZgurg7A2iKcA6uXl0BVtV05l4lvbNR5aECAIAcJJ9xt9dAFmlULgY7xLhE-lvOihMPimDDVE_MjpcZCXp2r_mWOpjVGGau5WmLLcS7AoDSTQ-ma3ULuvXADP0K_x0vGPfHTsDWT/s5184/IMG_1374-4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="5184" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkuAA4TPqTppx49riNejK7pfLvzdGSzo2-O3xM3FFDKCQzbpG_kZgurg7A2iKcA6uXl0BVtV05l4lvbNR5aECAIAcJJ9xt9dAFmlULgY7xLhE-lvOihMPimDDVE_MjpcZCXp2r_mWOpjVGGau5WmLLcS7AoDSTQ-ma3ULuvXADP0K_x0vGPfHTsDWT/w640-h426/IMG_1374-4.jpg" width="640" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><u>For around 25 cookies you'll need</u></div><div style="text-align: center;">200g butter<br /></div><div style="text-align: center;">75g icing sugar</div><div style="text-align: center;">60g marzipan</div><div style="text-align: center;">zest of 1/2 lemon</div><div style="text-align: center;">270g flour</div><div style="text-align: center;">1 egg yolk</div><div style="text-align: center;">1 cup of sugar</div><div style="text-align: center;"><br /></div><div style="text-align: center;">***</div><div style="text-align: center;"><br /></div><div style="text-align: center;">In a large bowl mix the soft butter with icing sugar, the marzipan, the vanilla sugar and the lemon zest. Then knead in the flour. Form equal-sized rolls of the dough (approx 5 cm) then wrap them in cling film and leave to rest in the fridge overnight. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Preheat the oven to 180°. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">First whisk the egg yolk with a fork in a small bowl, then brush the dough sticks with it and then roll in sugar. It is best to spread the sugar evenly on a large plate beforehand. Carefully cut 1/2 cm thick slices then place them on a baking tray lined with baking paper. Bake for 10-15 minutes until golden. Leave to cool completely before eating them. They keep up to three weeks in a tin can. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Enjoy!!!</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><div style="caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.199999809265137px;">Are you planning on making this recipe? Or have you already tried it?</div><div style="caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.199999809265137px;">Then show me your creations on Instagram: <a href="https://www.instagram.com/passionmeetscreativity/" style="color: #5f748e; text-decoration: none;">@passionmeetscreativity </a> I'm looking forward to your comments & suggestions :)</div></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj450CjrpfJUopccQTUbpDGanhUydjD1WQpZOs2chuuKgvHHeLY--JaXkUkc0RyoeUH-B-QSwirs7bWylIj63Qeh_8V58FOor7a6xlNZk-SszxsjlaM0SZEciOwnqMS1TDSlO0f33l8S2WKxiQDc35PpzBjnHgNs-ydQh22yKC-nxqjjRH4P7MLPzL7/s5089/IMG_1403-18.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3393" data-original-width="5089" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj450CjrpfJUopccQTUbpDGanhUydjD1WQpZOs2chuuKgvHHeLY--JaXkUkc0RyoeUH-B-QSwirs7bWylIj63Qeh_8V58FOor7a6xlNZk-SszxsjlaM0SZEciOwnqMS1TDSlO0f33l8S2WKxiQDc35PpzBjnHgNs-ydQh22yKC-nxqjjRH4P7MLPzL7/w640-h426/IMG_1403-18.jpg" width="640" /></a></div></div><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-256617529994798472.post-54572958080333878522022-10-17T19:55:00.002+02:002024-01-20T13:38:18.028+01:00Pumpkin Risotto<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLfTGavKL6hpbfXQz9vmxLM1row0-kXz_hXAOIVBz6hH4XKiDp-IAGMk2MzDt5H7-f4_QRS6KmLP8M1N7G_JzLUoC8ArV3iORz614h66iSrqxL2BSSzVEekyDE55n978ovqfu5M9iJP-2peRlm8V6q7YVI1Qo6O1rrHjOFxhUtPQ00sATpAGrIbONY/s5184/IMG_1251.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="5184" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLfTGavKL6hpbfXQz9vmxLM1row0-kXz_hXAOIVBz6hH4XKiDp-IAGMk2MzDt5H7-f4_QRS6KmLP8M1N7G_JzLUoC8ArV3iORz614h66iSrqxL2BSSzVEekyDE55n978ovqfu5M9iJP-2peRlm8V6q7YVI1Qo6O1rrHjOFxhUtPQ00sATpAGrIbONY/w640-h426/IMG_1251.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;">Autumn has always been one of my favorite seasons. It's still nice outside, but not too warm. There is still a great variety of delicious produce out there and the days are not yet short either. In recent years, the beginning of autumn has also been the closure of my big projects, the moment I evade for a few weeks to take a decent break. Last year I went to Italy, travelling from lake Como to Florence and back to Milano. This year, it took me to the US, visiting two of my friends in Boston and New York City. </span></div><p></p><p>When I came back last Saturday, I felt like I am ready to get back into my kitchen, and cook up all these beautiful recipes I've worked on over the last two years. But before doing so, I decided to share with you a recipe I once cooked for a very creative dinner party. It must have been in autumn 2018, when 4 of my friends and I decided to have a PUMPKIN dinner. So every dish had to include pumpkin. From cocktails, to amuse-bouche, an entrée my pumpkin risotto as a main, and a pumpkin cake as dessert, we put a fabulous pumpkin menu in place. </p><p>Over the years, when I had guests, I've always made this risotto. With experience, I changed it here and there, to finally come up with the final version, which I only cooked last Saturday. Approved by many, I decided that this pumpkin risotto recipe should not evolve endlessly, but should finally appear on this site. <br /></p><p>So here we are. Pumpkin lovers, risotto lovers and food lovers united, put on that apron and make this delicious recipe. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSUT7BhVQrmm_P0YnmfR37muoy-SwY4VO5EBppMrUUrA_Hb___LI5n6IS6alOMOnGYYea4zvFF_ulGvrgYV4I9Nc_QuEh7pTtrFd06KK-DLPQOcKcj_zBJ_XzOVP2N0RMszgOYYWIS7WzcpL2ZQ8mIt8GrWjXS4gZE7G1wPYhqeaSewtLhS7Mfft59/s4995/IMG_1259.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3330" data-original-width="4995" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSUT7BhVQrmm_P0YnmfR37muoy-SwY4VO5EBppMrUUrA_Hb___LI5n6IS6alOMOnGYYea4zvFF_ulGvrgYV4I9Nc_QuEh7pTtrFd06KK-DLPQOcKcj_zBJ_XzOVP2N0RMszgOYYWIS7WzcpL2ZQ8mIt8GrWjXS4gZE7G1wPYhqeaSewtLhS7Mfft59/w640-h426/IMG_1259.jpg" width="640" /></a></div><div style="text-align: left;"><u><br /></u></div><div style="text-align: center;"><u>For 4 portions you'll need:</u></div><div style="text-align: center;">400g Arborio rice</div><div style="text-align: center;">225g leek</div><div style="text-align: center;">4 garlic cloves</div><div style="text-align: center;">340g pumpkin purée</div><div style="text-align: center;">1000ml vegetable broth</div><div style="text-align: center;">500ml apple cider</div><div style="text-align: center;">250ml dry white wine</div><div style="text-align: center;">2 tbsp maple syrop</div><div style="text-align: center;">4 thick slices bacon</div><div style="text-align: center;">salt</div><div style="text-align: center;">pepper</div><div style="text-align: center;">100g parmesan</div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">****</div><br /><div style="text-align: center;">Bring 1000ml water to a boil and add vegetable stock. Lower heat, then add the cider and let simmer over low heat. To have all the ingredients ready, chop the leek and garlic and grate the parmesan. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">In a large pot, sauté the bacon over medium heat until crispy. This might take 8-10 minutes. Remove the bacon slices and set aside. Once cooled down, and between stirring the risotto, chop the bacon. </div><div style="text-align: center;">Add the leeks and sauté until caramelised, then add the garlic and fry until soft. </div><div style="text-align: center;">Now add the rice, stir, then deglaze with the white wine. Once rice has absorbed all the wine, gradually add the cider-vegetable stock to the rice, one ladle at a time. Repeat until the rice is al-dente, stirring well after each addition. You might not use all the vegetable stock mixture. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">When the risotto is almost ready, mix in the pumpkin purée and the maple syrup. Stir again, then season well with salt and pepper. Because of the maple syrup and pumpkin puree, you may throw in half a teaspoon each and stir again. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Once the risotto is done, fold in the parmesan, then plate the dishes. Sprinkle the bacon over the risotto and it's ready to serve. According to your taste, you may top the risotto with more parmesan. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Enjoy!!!</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><div style="caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.199999809265137px;">Are you planning on making this recipe? Or have you already tried it?</div><div style="caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.199999809265137px;">Then show me your creations on Instagram: <a href="https://www.instagram.com/passionmeetscreativity/" style="color: #5f748e; text-decoration: none;">@passionmeetscreativity </a> I'm looking forward to your comments & suggestions :)</div></div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqk8olI885Kz0QMyXaGJSjOW_d2IIZrsPFMlS3a6JvW5WMJ92Hk1cGF5GxF6cf9SjxOH71dp1mWjxzScruXt4pMZlfa26sWyt2Ne2yks3v8kzDbjKjo3AsnEKWDb_p-4OBmSUUl3Zy7K3cUBznPsYw2XXAx9ewDhaU7DnSjgWNOpmKKdYvlH1Tb0yc/s5184/IMG_1258.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="5184" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqk8olI885Kz0QMyXaGJSjOW_d2IIZrsPFMlS3a6JvW5WMJ92Hk1cGF5GxF6cf9SjxOH71dp1mWjxzScruXt4pMZlfa26sWyt2Ne2yks3v8kzDbjKjo3AsnEKWDb_p-4OBmSUUl3Zy7K3cUBznPsYw2XXAx9ewDhaU7DnSjgWNOpmKKdYvlH1Tb0yc/w640-h426/IMG_1258.jpg" width="640" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-256617529994798472.post-29713516350824365292022-10-12T20:55:00.004+02:002024-01-20T13:38:32.680+01:00Brownie Cookies<p> </p><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm1ALoz8KRUC5qWR8YRQqXV1z9NcsLeipYLaTx-PgN9XITNs1NFb3z48IbkzxmuWyRWAK3Mkseu9ovm07R4NY1CWuh9-MtNLNwo5E20uUf2h2PaPi2LdEeEt7boc99RAoS5Oy0meNG3wR6q0YRh2xvmeqwE2vCRkVtSMyOIPxB9NEnZmhHvCF-Z5iz/s5143/IMG_1151.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3429" data-original-width="5143" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm1ALoz8KRUC5qWR8YRQqXV1z9NcsLeipYLaTx-PgN9XITNs1NFb3z48IbkzxmuWyRWAK3Mkseu9ovm07R4NY1CWuh9-MtNLNwo5E20uUf2h2PaPi2LdEeEt7boc99RAoS5Oy0meNG3wR6q0YRh2xvmeqwE2vCRkVtSMyOIPxB9NEnZmhHvCF-Z5iz/w640-h426/IMG_1151.jpg" width="640" /></a></div><p style="text-align: center;">I definitely have a sweet tooth, I can't deny this fact. The chances are quite high that when you meet me, you'll find me either looking for a delicious treat or enjoying one. From exquisite French pastry to ordinary candy, there is no category in which I don't have a coup de coeur. </p><p></p><p style="text-align: center;">However, there is one treat, that I definitely fancy A LOT: the good old cookie. And how lucky we are, they come in all shapes and forms. So what makes a good cookie, you ask? Well, for me it is the texture & the flavour what distinguishes a good cookie from an excellent one. </p><p style="text-align: center;">Last year, one of my colleagues who also loves baking brought brownie cookies to the office. As a brownie fan, I really loved the fact that these cookies were slightly crisp on the outside and super fudgy and gooey on the inside. From the moment I've had one, I obviously wanted more. I thought to myself that I definitely had to try to make these as well. By the time I decided to make them, I couldn't find the recipe my friend told me about. I had forgotten about the name of the website and started doing my own research. I've found so many recipes, many of which seemed way too sweet, or even greasy. Then I had a look at my own brownie recipe and compared it with the ingredients of the many recipes you might find on the World Wide Web. After fiddling around one Sunday afternoon, I came up with this recipe and I can say I am VERY happy about the result.</p><p style="text-align: center;">So hands on your bowls, we're making brownie cookies now! I promise it's a match made in heaven. </p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhse64BW0aEPsqmsgkTVXFqpC2Hc9CQznWmlDivCKr2UsrggDWe7XS2d05511D7aK3hVwDVsxJnZonwqMgR9H0yh0w51R32uINYHtLj90C2ZISfAC2Fs1X1o_jL8GVIYaQh32STm7G0m2FqVujyctmb12GM4J5crV5_SQVB928Ecrskb7Q-_9hV1XNU/s5131/IMG_1166.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3421" data-original-width="5131" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhse64BW0aEPsqmsgkTVXFqpC2Hc9CQznWmlDivCKr2UsrggDWe7XS2d05511D7aK3hVwDVsxJnZonwqMgR9H0yh0w51R32uINYHtLj90C2ZISfAC2Fs1X1o_jL8GVIYaQh32STm7G0m2FqVujyctmb12GM4J5crV5_SQVB928Ecrskb7Q-_9hV1XNU/w640-h426/IMG_1166.jpg" width="640" /></a></div><div style="text-align: left;"><div style="text-align: center;"><u><br /></u></div><div style="text-align: center;"><u>For around 20 cookies you need:</u></div><div style="text-align: center;">200g dark chocolate</div><div style="text-align: center;">2 medium eggs</div><div style="text-align: center;">80g brown sugar</div><div style="text-align: center;">85g white sugar</div><div style="text-align: center;">30g butter</div><div style="text-align: center;">50g flour</div><div style="text-align: center;">1g baking powder</div><div style="text-align: center;">4g vanilla extract</div><div style="text-align: center;">100g milk chocolate </div><div style="text-align: center;"><br /></div><div style="text-align: center;">****</div><div style="text-align: center;">Preheat the oven to 175°</div></div><p style="text-align: center;">In a saucepan, melt the chocolate and butter, then set aside to cool for a bit. In a large bowl beat the eggs and sugar until the mixture is very light, then add the chocolate and butter mixture, stirring constantly. In a separate bowl, mix the flour, vanilla extract and baking powder and stir into the egg-chocolate mixture. Fold in 100g chopped chocolate. Place the dough about the size of a tablespoon on a baking tray lined with baking paper, leaving some space between each cookie. Bake at top and bottom heat for 8-10 minutes. Leave to cool completely before enjoying the cookies.</p><p style="text-align: center;">Enjoy!!!</p><div style="caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.199999809265137px; text-align: center;">Are you planning on making this recipe? Or have you already tried it?</div><div style="caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.199999809265137px; text-align: center;">Then show me your creations on Instagram: <a href="https://www.instagram.com/passionmeetscreativity/" style="color: #5f748e; text-decoration: none;">@passionmeetscreativity </a> I'm looking forward to your comments & suggestions :)</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmGIA07rOV_VFPG3RplDWXeI7Q2xT96XQ5PPI7rfqJgQMN50OcMLl571eIJXJ4FpK9cbEimJ4BGriuiIuNLVNyX4q3XL17PA0gASo82mR6exsmykAq308aMsmJTDaN2B11EMjxYV_QagTiXaT_OTd5-HD98JrRnoRlHGtkaGtX1zcuhAAk1MpbhC1m/s5184/IMG_1173.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="5184" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmGIA07rOV_VFPG3RplDWXeI7Q2xT96XQ5PPI7rfqJgQMN50OcMLl571eIJXJ4FpK9cbEimJ4BGriuiIuNLVNyX4q3XL17PA0gASo82mR6exsmykAq308aMsmJTDaN2B11EMjxYV_QagTiXaT_OTd5-HD98JrRnoRlHGtkaGtX1zcuhAAk1MpbhC1m/w640-h426/IMG_1173.jpg" width="640" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-256617529994798472.post-18620593850970870242022-01-15T12:30:00.009+01:002022-01-15T12:30:43.667+01:00Roasted Red Pepper Walnut Dip<p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjQtyhP998U-eE2kI_1_X9wPJO1xf6f-MBj1_kMqdqqoilELiZzDo8fY-VAyoGvmfAfXa8wmqV71W2s6XA3q6hsIXP9UTGTnXhF63MyC5YfwVGm-pnwJ-vrotDKnM8ZiFJKdJ2oLlwAx4iI6J302cr68F7-gn6KPyREpQqnYlR1fWGRWR1TexRvHlwT=s5184" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="5184" height="426" src="https://blogger.googleusercontent.com/img/a/AVvXsEjQtyhP998U-eE2kI_1_X9wPJO1xf6f-MBj1_kMqdqqoilELiZzDo8fY-VAyoGvmfAfXa8wmqV71W2s6XA3q6hsIXP9UTGTnXhF63MyC5YfwVGm-pnwJ-vrotDKnM8ZiFJKdJ2oLlwAx4iI6J302cr68F7-gn6KPyREpQqnYlR1fWGRWR1TexRvHlwT=w640-h426" width="640" /></a></div><p></p><p style="text-align: center;">Growing up in Luxembourg, where you have access to real good bread and international foods my love for dips and spreads has grown enormously over the years. I love them with freshly chopped veg, crunchy pizza bread or spread on toast. Or shall I say especially on toast. The doughy flavours form the bread combined with the charged flavour of a good dip are just a perfect combination. </p><p style="text-align: center;">It all started when I discovered hummus in Lebanon. I remember my friendly telling his mom that I haven't eaten anything but hummus 'the whole day'. Ive already mentioned this in my hummus post, I know, but this anecdote is just so on point. I love discovering new foods. I've definitely eaten my way through Lebanese cuisine, but when it comes down to it hummus is all I need and actually want. It's so pure.</p><p style="text-align: center;">I think we can all agree that I cannot eat hummus all day every day. That is correct, and if you've been following me for a while, and see the bits and bobs I post on Instagram, you know well that my meals are very diverse and mostly well-balanced. Every now and then, when I don't have plans or duties on Saturday mornings I'll just brunch at home with fresh fruit, granola and various dips and bread. It's a rollercoaster of flavours and textures yet they all have something in common: they're delicious. But what makes a genuinely good dip? They're always creamy even when sometimes slightly chunky. But in a good way. They contain at least one grain, vegetables a little bit of acidity and good quality olive oil. As Thomas Hümbs from Das grosse Backen would say: es hat die Säure, es hat den Crunch. (literally: it contains the acidity and the crunch it needs) </p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjLaqGfekm0AyekxXsc0Nkfmnpn1JWo6Q56ie_U0bW2vq89lBsibRK3BOm8P7woZXJKp93RROFs0sLm9V8MGm6lWWtZ9IbRo5fcLXhhoks5WtKvbt2zfzBFTnw8tGvtY3Hs8E4Gl5yyYFd7-BznNUohMlOuvmv71nBCvf-HcC-atDuDLI3_T7u151GO=s5184" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="5184" height="426" src="https://blogger.googleusercontent.com/img/a/AVvXsEjLaqGfekm0AyekxXsc0Nkfmnpn1JWo6Q56ie_U0bW2vq89lBsibRK3BOm8P7woZXJKp93RROFs0sLm9V8MGm6lWWtZ9IbRo5fcLXhhoks5WtKvbt2zfzBFTnw8tGvtY3Hs8E4Gl5yyYFd7-BznNUohMlOuvmv71nBCvf-HcC-atDuDLI3_T7u151GO=w640-h426" width="640" /></a></div><p></p><div style="text-align: center;"><u>For one portion you'll need: </u></div><div style="text-align: center;"><span style="text-align: left;">3 red bell pepper</span></div><div style="text-align: center;"><span style="text-align: left;">3 tbsp olive oil + 1 tsp </span></div><div style="text-align: center;"><span style="text-align: left;">130g walnuts</span></div><div style="text-align: center;"><span style="text-align: left;">2 small garlic cloves</span></div><div style="text-align: center;"><span style="text-align: left;">juice from one lemon</span></div><div style="text-align: center;"><span style="text-align: left;">1 tsp ground cumin</span></div><div style="text-align: center;"><span style="text-align: left;">1/2 tsp smoked paprika</span></div><div style="text-align: center;"><span style="text-align: left;">1/3 tsp cayenne pepper</span></div><div style="text-align: center;"><span style="text-align: left;">salt to taste</span></div><div style="text-align: center;"><span style="text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi61WdojNzTub62o5o8lDeLlr9pihH0mazRCHCsMCa8m541_DoHjNnzVER57pDkbfdjVnSpncdPKD2Aa1vy8i62KBMI7gBKFUkvlqixy5YSKnCaoR49xGMcxOlCeclA4VhoLpZ8l0E3_JsHmgmgmSIm79_cukCb05lvZae23cIBYFfeuHHx_GPObmCd=s5020" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3347" data-original-width="5020" height="213" src="https://blogger.googleusercontent.com/img/a/AVvXsEi61WdojNzTub62o5o8lDeLlr9pihH0mazRCHCsMCa8m541_DoHjNnzVER57pDkbfdjVnSpncdPKD2Aa1vy8i62KBMI7gBKFUkvlqixy5YSKnCaoR49xGMcxOlCeclA4VhoLpZ8l0E3_JsHmgmgmSIm79_cukCb05lvZae23cIBYFfeuHHx_GPObmCd=s320" width="320" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span style="text-align: left;">Preheat the oven to 200° </span></div><div style="text-align: center;"><span style="text-align: left;"><br /></span></div><div style="text-align: center;"><span style="text-align: left;">Cut the bell peppers in half, remove stems, seeds and membranes. Place the peppers on a parchment paper lined baking tray with the cut side down. Rub with 1 tsp of olive oil, then roast for 40 minutes until the skins are very dark and blistered. </span></div><div style="text-align: center;"><span style="text-align: left;"><br /></span></div><div style="text-align: center;"><span style="text-align: left;">Now transfer the peppers to a bowl and cover it with plastic wrap. Wait ten minutes, remove the wrap and let cool a few more minutes before removing the skin. </span></div><div style="text-align: center;"><span style="text-align: left;"><br /></span></div><div style="text-align: center;"><span style="text-align: left;">Reduce the heat to 160°. Spread the walnuts on another parchment paper lined baking tray and toast for 7 minutes max, as the nuts should not burn. Set aside to cool.</span></div><div style="text-align: center;"><span style="text-align: left;"><br /></span></div><div style="text-align: center;"><span style="text-align: left;">In a food processor blitz the garlic until finely chopped. Add peppers, walnuts, olive oil, spices and lemon juice and blitz until your preferred consistency. Season with salt to taste. Garnish with a few walnut chunks and parsley.</span></div><div style="text-align: center;"><span style="text-align: left;"><br /></span></div><div style="text-align: center;"><span style="text-align: left;">Enjoy!!!</span></div><div style="text-align: center;"><span style="text-align: left;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiCVcIJ2JYQqH0HHJwo4rwGjL8OjTcDNcox2CmoyYb6qsy9TqLQ4pfVDXRiyitAEqMfIMNDe3iVwdSPPFTNY5EU9IomRi9Rx9q2Hqcl1-GzCRiEq_-Zr0JSVSpEZ_pK80yOk9jZetcztZiSE37SqCdibRdFU9tli_rrbYXNoRe2GRgQt-Fp7cU-MppO=s5184" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="5184" height="426" src="https://blogger.googleusercontent.com/img/a/AVvXsEiCVcIJ2JYQqH0HHJwo4rwGjL8OjTcDNcox2CmoyYb6qsy9TqLQ4pfVDXRiyitAEqMfIMNDe3iVwdSPPFTNY5EU9IomRi9Rx9q2Hqcl1-GzCRiEq_-Zr0JSVSpEZ_pK80yOk9jZetcztZiSE37SqCdibRdFU9tli_rrbYXNoRe2GRgQt-Fp7cU-MppO=w640-h426" width="640" /></a></div><br /><span style="text-align: left;"><br /></span></div><div style="text-align: center;"><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-256617529994798472.post-73587075283809989192022-01-02T10:30:00.001+01:002024-01-20T13:38:48.174+01:00Hasselback Winter Salad<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjKkrHgnwugIKC52PitQTYHOYkYp6LI6ZSuCXmWh2drXA1HIHxWs-xr--V3bnbnqqTFZOY_iPtToPtfkU_IbnL3Gkj4gp3CRlXvu65YUdjCq1F7-qwHSoF_eeNL7K5LZ-_FvjkL3KQuj3eMH6s-lKwEIWRII4NsOdn4RpYT-lOWTOF6bmwkCD5mMSPg=s5184" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="5184" height="426" src="https://blogger.googleusercontent.com/img/a/AVvXsEjKkrHgnwugIKC52PitQTYHOYkYp6LI6ZSuCXmWh2drXA1HIHxWs-xr--V3bnbnqqTFZOY_iPtToPtfkU_IbnL3Gkj4gp3CRlXvu65YUdjCq1F7-qwHSoF_eeNL7K5LZ-_FvjkL3KQuj3eMH6s-lKwEIWRII4NsOdn4RpYT-lOWTOF6bmwkCD5mMSPg=w640-h426" width="640" /></a></div><p></p><div style="text-align: center;">Winter is here and after all the festive indulgence my body was definitely asking for nutritious food again. You probably know that feeling when you're looking at your pantry and every cell of your body screams: enough! I admit, after all the baking it was time that I come up with some savoury and most and for all healthy dishes again. Even though most of you enjoyed the festive baking and seasonal desserts quite a lot, at some point it's also time to adjust the lever. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">The best thing about winter salads is that they're often a combination of fresh and crunchy vegetables and lukewarm grains and carbs. During the cold season it's often difficult to add some color (except the obvious green) to healthy dishes but here we are. Add on: beans are a great source of protein as well. Rounding the whole thing up with my favourite herb adds a little extra flavour to it.</div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgFgoynChryGw7mgxqppG0GRZT2kDST0XPPZYF_Wxir0kgNqRh94M5az58apstxEqZ6_kZnd0bm6IXN-BWiy8Xu7yU6lOfzAsliLi7i5k3Dx3n3ncgIK58TNchThHKnX0EI5eqm5xmM1SddPTi6T3LtqStgZTBjgPF0ayTxHMTR9IA_JgoNj9alC2aS=s5184" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="5184" height="426" src="https://blogger.googleusercontent.com/img/a/AVvXsEgFgoynChryGw7mgxqppG0GRZT2kDST0XPPZYF_Wxir0kgNqRh94M5az58apstxEqZ6_kZnd0bm6IXN-BWiy8Xu7yU6lOfzAsliLi7i5k3Dx3n3ncgIK58TNchThHKnX0EI5eqm5xmM1SddPTi6T3LtqStgZTBjgPF0ayTxHMTR9IA_JgoNj9alC2aS=w640-h426" width="640" /></a></div><div><br /></div><span><div style="text-align: center;"><u>For two bowls you'll need:</u></div><div style="text-align: center;">2 large potatoes</div><div style="text-align: center;">1 tbsp olive oil</div><div style="text-align: center;">2 rosemary sprigs</div><div style="text-align: center;">65g quinoa</div><div style="text-align: center;">65g rice</div><div style="text-align: center;">1/2 tsp curcuma</div><div style="text-align: center;">2 handful chopped spinach</div><div style="text-align: center;">1/2 cucumber</div><div style="text-align: center;">120g red beans</div><div style="text-align: center;">65g peas</div><div style="text-align: center;">100g feta</div><div style="text-align: center;">2 tbsp pumpkin seeds</div><div style="text-align: center;">1 tsp buddha bowl spice (or a mixture of ground ginger, cumin, coriander, pepper, cayenne pepper)</div><div style="text-align: center;">sea salt</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><u>For the dressing:</u></div><div style="text-align: center;">4 tbsp olive oil</div><div style="text-align: center;">juice of one lemon</div><div style="text-align: center;">1tbsp apple cider vinegar </div><div style="text-align: center;"><br /></div><div style="text-align: center;">*****</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Preheat the oven to 180°</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Place the potatoes on a chopping board and slice through the potato. Be careful not to cut all the way through. Put the potatoes on a baking tray and drizzle with olive oil. Add the rosemary in between the slices, then season with sea salt. Bake for around 45-50 minutes.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Now cook the quinoa and rice in two different pots. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Rinse the cucumber and cut into small cubes. Rinse the spinach, then finely chop. Put both greens into a large bowl. add the beens, crumbled feta and peas. Mix then add the quinoa. In a separate bowl add the curcuma to the rice, mix well, then add to the salad. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">For the dressing, first chop the rosemary. In a small bowl whip together all the liquids then add the chopped rosemary. Pour over the salad and mix until it's well coated. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Dress each bowl with a few tablespoons of salad, then place the hasselback potatoes on top.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Enjoy!!! </div><div style="text-align: center;"><br /></div><div style="text-align: center;"><div style="caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.199999809265137px;">Are you planning on making this recipe? Or have you already tried it?</div><div style="caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.199999809265137px;">Then show me your creations on Instagram: <a href="https://www.instagram.com/passionmeetscreativity/" style="color: #5f748e; text-decoration: none;">@passionmeetscreativity </a> I'm looking forward to your comments & suggestions :)</div></div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgo04YJO2_h8XkgSQ-LQjNZTgatMMRitoeNHVo_42Vb2QoFTWvg6IbziieuvnBZ66dsYkdC8-NrylpHQYHMmRRLqlF71DfWk2DIHTLO6DUAJ3nP5bhLbQZbcFZWCWEy6Y7rCkuwLfsdawMS3_WfayXo0NwlmheMq2H-Vo1Z_SfzHFyTTZRZZDnws5Vx=s5184" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="5184" height="426" src="https://blogger.googleusercontent.com/img/a/AVvXsEgo04YJO2_h8XkgSQ-LQjNZTgatMMRitoeNHVo_42Vb2QoFTWvg6IbziieuvnBZ66dsYkdC8-NrylpHQYHMmRRLqlF71DfWk2DIHTLO6DUAJ3nP5bhLbQZbcFZWCWEy6Y7rCkuwLfsdawMS3_WfayXo0NwlmheMq2H-Vo1Z_SfzHFyTTZRZZDnws5Vx=w640-h426" width="640" /></a></div></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-256617529994798472.post-36745256825541107062021-12-18T10:45:00.005+01:002024-01-20T13:39:22.256+01:00Spitzbuben<p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgy1aarDh6DSmcGXhUSuMMcCCNJiPXwcP5NtTJKTteosXq0pLQAOSFOc5mJS5dIrmZfuvlrBXUKVaePPOf2ZSAP8NdI7pp4RMmb_qkoNEgpkJg9ZGPa823dajL3oPv1tt8_RgFMad8iaUif1AcoFDCapgyh77AQE4ExBjq1ZzjdKvQMvNuj3ERTMzjo=s4775" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3183" data-original-width="4775" height="426" src="https://blogger.googleusercontent.com/img/a/AVvXsEgy1aarDh6DSmcGXhUSuMMcCCNJiPXwcP5NtTJKTteosXq0pLQAOSFOc5mJS5dIrmZfuvlrBXUKVaePPOf2ZSAP8NdI7pp4RMmb_qkoNEgpkJg9ZGPa823dajL3oPv1tt8_RgFMad8iaUif1AcoFDCapgyh77AQE4ExBjq1ZzjdKvQMvNuj3ERTMzjo=w640-h426" width="640" /></a></div><br /></div><div class="separator" style="clear: both; text-align: center;">So I guess it's ON. The real deal of Christmas baking has started. </div><p></p><p style="text-align: center;">I don't know why but this year the Christmas vibes hit me fairly early. At the office we have also started decorating and it's been looking A LOT like Christmas for a month now. Being in the mood this early means that the craving for festive treats has started earlier as well. </p><p style="text-align: center;">When it comes to Christmas baking, I am always reminiscing. With my grandpa we used to bake loads and loads of Spritzgebäck. With my parents we'd often go to Austria or the south of Germany during this period of the year. A place where you'd always get a box full of different cookies and biscuits in whatever hotel we stayed. The variety of textures, shapes, spices and flavours definitely makes this the most wonderful time of the year! </p><p style="text-align: center;">So here we are with an all time fave and a real classic in German Christmas baking: SPITZBUBEN.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhKoPhXGPZUaCbJcYFzGtP2qv71LuNzA9hjTYJqxcSAWOme01lBp1lj6Vd1wTX1Cat-8kQWx807xN2bHxNhZ4YtmBYc7GZE815gFIjykfkDT5cyhs75gbGM6RV0x_E66iKlgv0wwyyHU3W4deF54SmJGMRuVICPb5bxKAX_9F7-c__XUt6QH0BW6avA=s5184" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="5184" height="426" src="https://blogger.googleusercontent.com/img/a/AVvXsEhKoPhXGPZUaCbJcYFzGtP2qv71LuNzA9hjTYJqxcSAWOme01lBp1lj6Vd1wTX1Cat-8kQWx807xN2bHxNhZ4YtmBYc7GZE815gFIjykfkDT5cyhs75gbGM6RV0x_E66iKlgv0wwyyHU3W4deF54SmJGMRuVICPb5bxKAX_9F7-c__XUt6QH0BW6avA=w640-h426" width="640" /></a></div><p style="text-align: center;"><u>For 40 filled cookies you'll need: </u></p><div class="separator" style="clear: both; text-align: center;">480g flour</div><div class="separator" style="clear: both; text-align: center;">200g butter</div><div class="separator" style="clear: both; text-align: center;">100g sugar</div><div class="separator" style="clear: both; text-align: center;">8g vanilla sugar</div><div class="separator" style="clear: both; text-align: center;">3 egg yolks</div><div class="separator" style="clear: both; text-align: center;">50 grated almonds</div><div class="separator" style="clear: both; text-align: center;">jam of your choice (originally red currant jelly)</div><div class="separator" style="clear: both; text-align: center;">icing sugar for the final touch</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj7Pi1QpMz8Ow9oNDqJH7lRMtTdDkMYecPRNYaaZhWoyNc_HiLy2DB5IdysKVBDN7c_9vS4OEcT47bVsOosmCXStN-d5ePfCsv6iHG1l_pmDPIv48RqkOWjknxChManHzmxe_MQeV0hNwAqd0AW1AtvB1W29FlDJ8pyThEGq9w6weGXyKD6hkE6aH7A=s5184" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="5184" height="213" src="https://blogger.googleusercontent.com/img/a/AVvXsEj7Pi1QpMz8Ow9oNDqJH7lRMtTdDkMYecPRNYaaZhWoyNc_HiLy2DB5IdysKVBDN7c_9vS4OEcT47bVsOosmCXStN-d5ePfCsv6iHG1l_pmDPIv48RqkOWjknxChManHzmxe_MQeV0hNwAqd0AW1AtvB1W29FlDJ8pyThEGq9w6weGXyKD6hkE6aH7A=s320" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Cut the butter into small cubes. Put the flour on your kitchen worktop or in the bowl of your stand mixer. Add the egg yolks, sugar, vanilla sugar and the grated almonds, then kneed firmly into a smooth dough. </div><p style="text-align: center;">Flatten the dough into two discs. Wrap them separately in cling film and refrigerate for 2 hours.</p><p style="text-align: center;">Preheat the oven to 180°</p><p style="text-align: center;">Remove one dough disk from the refrigerator and let sit several minutes. Remove the cling film and roll the dough to a 3-4 mm thickness. Use your favourite cookie cutter, cut out cookies and place them to a parchment paper lined baking tray. Bake for 8-10 minutes. Here again, watch the cookies, as all ovens work differently. Cookies should be golden and not too dark. Repeat the same process with the second disk. This time, when you've cut out the cookies, use a smaller cookie cutter and cut the renters out. Bake for 8-10 minutes.</p><p style="text-align: center;">Let all cookies cool for 30 minutes on a wire rack. </p><p style="text-align: center;">To finalise the cookie sandwich, dust cutout cookies with icing sugar. Spread 1 tsp of jam over the whole cookies, then place the cutout cookies on top. </p><p style="text-align: center;">Leave the cookies out to dry overnight. The cookies will keep in a tin for about 2 weeks. </p><p style="text-align: center;">Bon appétit!</p><div style="caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.199999809265137px; text-align: center;">Are you planning on making this recipe? Or have you already tried it?</div><div style="caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.199999809265137px; text-align: center;">Then show me your creations on Instagram: <a href="https://www.instagram.com/passionmeetscreativity/" style="color: #5f748e; text-decoration: none;">@passionmeetscreativity </a> I'm looking forward to your comments & suggestions :)</div><div style="caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.199999809265137px; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEju0ovdb3aCksi1GTlIIuA1nWOfeezH8CSPDcJsu-rUZ4VHhWt-EWjhWc506fNTG-G7geITgNhbwoBBxzbnmm4L-x2xgxhwMS-QLJOE7vi50mnuh-rHGCHg9TICSERMjF1jZUaJbZqXOUEynwTNph4UTZw0VQBvZ8u6T2IO5fUXYNX8xw3z3f3i1pIR=s4791" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3194" data-original-width="4791" height="426" src="https://blogger.googleusercontent.com/img/a/AVvXsEju0ovdb3aCksi1GTlIIuA1nWOfeezH8CSPDcJsu-rUZ4VHhWt-EWjhWc506fNTG-G7geITgNhbwoBBxzbnmm4L-x2xgxhwMS-QLJOE7vi50mnuh-rHGCHg9TICSERMjF1jZUaJbZqXOUEynwTNph4UTZw0VQBvZ8u6T2IO5fUXYNX8xw3z3f3i1pIR=w640-h426" width="640" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-256617529994798472.post-34114189491593563772021-11-27T18:08:00.007+01:002024-01-20T13:39:34.760+01:00Gingerbread Loaf<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT47F4FimL1YeGql-cxWQcg6OjyekCipppPgxdPgWODl1oi9Wt8T3CZAN1ehcM-H62vhxiUiXe2jCSatTdI4j4GJqFqJlm_6f5Q3moSiGNVz2E22f8NnW_tzKjw0Vg6a8ZGGVU9Ul-2zk/s2048/IMG_0984-7.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT47F4FimL1YeGql-cxWQcg6OjyekCipppPgxdPgWODl1oi9Wt8T3CZAN1ehcM-H62vhxiUiXe2jCSatTdI4j4GJqFqJlm_6f5Q3moSiGNVz2E22f8NnW_tzKjw0Vg6a8ZGGVU9Ul-2zk/w640-h426/IMG_0984-7.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;">Some might say it's too early to talk about Christmas baking, but with the first advent Sunday just around the corner, I thought this gingerbread loaf would make a perfect start. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">When I was still living with my parents, my mom would always buy a gingerbread loaf around St Nicholas day. With Christmas treats popping up in the grocery shops earlier every year, thought I'd give this traditional Belgian recipe a try this year. I did some decent research, talked to friends and acquaintances but no one seemed to own a recipe. So I dogged a little deeper and combined three recipes, which turns out to be THE RECIPE for an on point gingerbread loaf. I love when recipe development becomes a kind of math equation and turns out just as it should.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Traditionally this type of gingerbread comes with a bit of butter on it, but I love to enjoy it with apricot jam. The honey and spices make a perfect base for the fruity topping and round it all up. However, every now and then I do also love the traditional way of eating it.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirnLDXWvrxtTJoZslG9crwg4pW762fc8ovDYyo1liw_p-1la1Ffgv_7jkcC7nplAAClyVmgoeeQK4CVXp3H_0xkRXb8FQxOB7L27sMMrNQdBrE51lpzuParYYWyIyhFcI7MzUCA9WJcAc/s2048/IMG_0952-4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirnLDXWvrxtTJoZslG9crwg4pW762fc8ovDYyo1liw_p-1la1Ffgv_7jkcC7nplAAClyVmgoeeQK4CVXp3H_0xkRXb8FQxOB7L27sMMrNQdBrE51lpzuParYYWyIyhFcI7MzUCA9WJcAc/w640-h426/IMG_0952-4.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><u>For one loaf you'll need:</u></div><div class="separator" style="clear: both; text-align: center;">330g flour</div><div class="separator" style="clear: both; text-align: center;">200g water</div><div class="separator" style="clear: both; text-align: center;">350g honey</div><div class="separator" style="clear: both; text-align: center;">90g brown sugar</div><div class="separator" style="clear: both; text-align: center;">15g gingerbread spice</div><div class="separator" style="clear: both; text-align: center;">15g baking powder</div><div class="separator" style="clear: both; text-align: center;">100g almond slivers</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">****</div><div class="separator" style="clear: both; text-align: center;">Preheat the oven to 160°</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">In a large bowl whisk together the water, honey, gingerbread spice and sugar. Gradually add the flour and baking powder until you get an even dough. Carefully fold in the almonds, then pour the dough into a greased loaf tin. Bake for around 50 - 60 minutes (check after 50 minutes, and when the toothpick comes out clean, the loaf is ready)</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Let cool for a few minutes, then take the loaf out of the baking tin.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Enjoy!!! </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div style="caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.199999809265137px;">Are you planning on making this recipe? Or have you already tried it?</div><div style="caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.199999809265137px;">Then show me your creations on Instagram: <a href="https://www.instagram.com/passionmeetscreativity/" style="color: #5f748e; text-decoration: none;">@passionmeetscreativity </a> I'm looking forward to your comments & suggestions :)</div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhustUc_Db23okSdD5EyleBrC_Z5f-AKLMoQwBUJ8O3T8pTf-oXwpaXLAPRhTivEpf9Qy5u4F9xdHZPBy6dsNV7jvQ2dRS1YYw5bPWJlqJnV-e81iK-kjavRWQE_quvrCbi6TkC3h3vxK0/s2048/IMG_0954-5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhustUc_Db23okSdD5EyleBrC_Z5f-AKLMoQwBUJ8O3T8pTf-oXwpaXLAPRhTivEpf9Qy5u4F9xdHZPBy6dsNV7jvQ2dRS1YYw5bPWJlqJnV-e81iK-kjavRWQE_quvrCbi6TkC3h3vxK0/w640-h426/IMG_0954-5.jpg" width="640" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-256617529994798472.post-19110071050887953992021-03-27T07:52:00.009+01:002024-01-20T13:39:54.609+01:00Easter Eggnog Cocktail<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2lJZjuoYQNItCnpO9jFOG3Xof1BBbHF61vET4-ZVJtnXwciGBtdsDWX47_lxgN-THtTx_YMnYSImYGqMkEM51NbReZfvDSo0nPMqtkZinABO00SFlbTbII-zwi6v1gkLHx3shbmM0WeU/s2048/IMG_0888-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2lJZjuoYQNItCnpO9jFOG3Xof1BBbHF61vET4-ZVJtnXwciGBtdsDWX47_lxgN-THtTx_YMnYSImYGqMkEM51NbReZfvDSo0nPMqtkZinABO00SFlbTbII-zwi6v1gkLHx3shbmM0WeU/w640-h426/IMG_0888-1.jpg" width="640" /></a></div><div><br /></div><div style="text-align: center;">This year I got a little creative for my Easter recipes. Whereas the Internet is full of cakes, and meats, I thought it would be nice - especially if we're spoilt with a sunny Easter Sunday - to have a fizzy cocktail that the very few guests we can invite, could enjoy.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">I've had a similar drink on my travels. Last month, when scrolling through my travel pictures the idea came to me, that I could twist the drink I had with local eggnog. What once was considered as grandma's Easter spirit, is now a key ingredient to this delicious cocktail. Best thing? It's shaken up in 30 seconds. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">With my fellow food bloggers, we've teamed up to create en entire Easter menu. Scroll further down to find all the delicious recipes. </div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQF28FL7284pPDE91UNlShbXo8MzN8cgKy8En1YlQpjh2RJaWTzV-gQRHdnUIyfcASmJbJWy9Cp0iHjG1yof-0HSVLLWdvAjhr4XQAqPot-GVyjUTS1OqYBRCzEeQTiyW5pxne-5fQCO8/s2048/IMG_0895-3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQF28FL7284pPDE91UNlShbXo8MzN8cgKy8En1YlQpjh2RJaWTzV-gQRHdnUIyfcASmJbJWy9Cp0iHjG1yof-0HSVLLWdvAjhr4XQAqPot-GVyjUTS1OqYBRCzEeQTiyW5pxne-5fQCO8/w640-h426/IMG_0895-3.jpg" width="640" /></a></div><br /><div style="text-align: center;"><u>For two glasses you'll need:</u></div><div style="text-align: center;">10 cl eggnog </div><div style="text-align: center;">10 cl champagne</div><div style="text-align: center;">5 cl gin</div><div style="text-align: center;">6 cl lemon juice</div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxQ5RggZ3HCFboi2Pa3D4wcJ1mCqsc_Ioi2qNh76O5i0pZGW4_9SecNoR91fg0jTLqOdVSr0wX4f7RJXrUnpjOafs02lW3c2KB1Q1uup8aAoBSTA0o-ipzOdacdPv3EL9lOgmyu6qa4zs/s2048/IMG_0912-7.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxQ5RggZ3HCFboi2Pa3D4wcJ1mCqsc_Ioi2qNh76O5i0pZGW4_9SecNoR91fg0jTLqOdVSr0wX4f7RJXrUnpjOafs02lW3c2KB1Q1uup8aAoBSTA0o-ipzOdacdPv3EL9lOgmyu6qa4zs/s320/IMG_0912-7.jpg" width="320" /></a></div><br /><div style="text-align: center;">Shake eggnog, gin and lemon juice until well combined. Slowly stir in the champagne until you get an even mixture. Pour into two cocktail glasses. Accoring to taste, add some ice cubes. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">For the entire menu you'll have:</div><div style="text-align: center;">Eggnog Cocktail</div><div style="text-align: center;"><a href="https://www.kleineskuliversum.com/baerlauch-suppe-mit-ei-ostermenue-2021/" target="_blank">Wild Garlic Soup with fried Egg</a> by Kleines Kuliversum</div><div style="text-align: center;"><a href="https://www.mypickedfood.lu/ziegenkaese-rhabarber-ecken/" target="_blank">Goat Cheese & Rhubarb Samosas</a> by My picked Food</div><div style="text-align: center;"><a href="https://liebemitbiss.com/2021/03/27/lachs-erbsensalat-beurre-blanc-sauce/" target="_blank">Salmon with pea salad on beurre blanc sauce</a> by Liebe mit Biss</div><div style="text-align: center;"><a href="http://www.spiffingideas.com/mirror-glaze/" target="_blank">Mirror-glazed Chocolate Mousse Tartlets</a> by Spiffing Ideas</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Enjoy!!!</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><div style="caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.199999809265137px;">Are you planning on making this recipe? Or have you already tried it?</div><div style="caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.199999809265137px;">Then show me your creations on Instagram: <a href="https://www.instagram.com/passionmeetscreativity/" style="color: #5f748e; text-decoration: none;">@passionmeetscreativity </a> I'm looking forward to your comments & suggestions :)</div><div style="caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.199999809265137px;"><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ_Wq_zxY_O8cWvg7H71_paVENzvV8E39MnnIj4Su71ruQ7B5vEJ9ta4ybwx7uU3fVYT02tp0fUxRfsjqRVaBLdgBe5PbW0E6fYZTkgA_cus7SzFu7qwDlJfwlijjsNkVmTV9xh0bdEsg/s2048/IMG_0924-12.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ_Wq_zxY_O8cWvg7H71_paVENzvV8E39MnnIj4Su71ruQ7B5vEJ9ta4ybwx7uU3fVYT02tp0fUxRfsjqRVaBLdgBe5PbW0E6fYZTkgA_cus7SzFu7qwDlJfwlijjsNkVmTV9xh0bdEsg/w640-h426/IMG_0924-12.jpg" width="640" /></a></div><br /><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-256617529994798472.post-30627663277799202302021-02-02T15:31:00.005+01:002024-01-20T13:40:11.552+01:00Peanut Brownies<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXoTEueHF90kA1txp6LdpHqkoBvFnt9zxNzoTKlsIPgDfqYHXHHAonbfqxsWejarT_UzqzYhn2e5E5z_UQ7lx33xl66vmYDtIldio5YIaURHQCwK4W960F62-ROv9CEonrjVp28XBpKbQ/s2048/IMG_0845-2.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXoTEueHF90kA1txp6LdpHqkoBvFnt9zxNzoTKlsIPgDfqYHXHHAonbfqxsWejarT_UzqzYhn2e5E5z_UQ7lx33xl66vmYDtIldio5YIaURHQCwK4W960F62-ROv9CEonrjVp28XBpKbQ/w640-h426/IMG_0845-2.jpg" width="640" /></a><br /><br /></p><p style="text-align: center;">Is there a better way to start February than with fudgy gooey peanut brownies?! Trust me, the melting flavours of bittersweet chocolate and salty peanuts is a match made in heaven. Typing these words I'm thrilled and still struck with disbelief all at once. I've had peanut allergies for more than a decade, and only two years ago my doctor confirmed that they're gone. Maybe even for good. </p><p style="text-align: center;">As you can imagine, having suffered from this nut allergy made me really precocious. People don't always take you seriously when you tell them you can't eat a certain group of foods. But there it was: the day I left the doctor's and could have run to the supermarket to enjoy my first pack of m&ms or a snickers. But that didn't quite happen. At first I didn't dare to include peanuts into my diet. Over the months I've tried a bite here and there, but mid last year, I had a stack of pancakes with peanut butter and berries. And it was sooooo delicious. </p><p style="text-align: center;">So... here we are. Inmidst of a pandemic celebrating the disparition of most of food allergies. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDkTDSVWotEo1hLQSsr4en5FqZSVYfB5SFjPpn9GLVBvnQ_2BJ5XyxoQRSpbNJa7Szpi-4PsXZ6aaVL6Ye6ITh7aW57eaajST7V6hhe9fPAf8-atb2Z1kHMrTOrleGtO1RS_dznQGec2Y/s2048/IMG_0846-3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDkTDSVWotEo1hLQSsr4en5FqZSVYfB5SFjPpn9GLVBvnQ_2BJ5XyxoQRSpbNJa7Szpi-4PsXZ6aaVL6Ye6ITh7aW57eaajST7V6hhe9fPAf8-atb2Z1kHMrTOrleGtO1RS_dznQGec2Y/w640-h426/IMG_0846-3.jpg" width="640" /></a></div><br /><div style="caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.199999809265137px; text-align: center;"><u>For 12 brownies you need:</u></div><div style="caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.199999809265137px; text-align: center;">250g butter</div><div style="caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.199999809265137px; text-align: center;">200g flour</div><div style="caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.199999809265137px; text-align: center;">280g good quality chocolate</div><div style="caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.199999809265137px; text-align: center;">4 eggs</div><div style="caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.199999809265137px; text-align: center;">250g sugar</div><div style="caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.199999809265137px; text-align: center;">65g cacao powder</div><div style="caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.199999809265137px; text-align: center;">200g salted peanuts</div><p style="text-align: center;">*****</p><div style="caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.199999809265137px; text-align: center;">Preheat the oven to 150°</div><div style="caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.199999809265137px; text-align: center;"><br /></div><div style="caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.199999809265137px; text-align: center;">Melt the butter and chocolate over a double boiler. Meanwhile, whisk the eggs and sugar up for 5 minutes until well combined. Pour in the melted chocolate-butter mixture and mix again. Add the flour and cacao, then finally the peanuts. </div><div style="caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.199999809265137px; text-align: center;"><br /></div><div style="caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.199999809265137px; text-align: center;">Pour the batter into a buttered brownie tin and bake for 30-35 minutes. </div><div style="caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.199999809265137px; text-align: center;"><br /></div><div style="caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.199999809265137px; text-align: center;">Enjoy!!!!</div><div style="caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.199999809265137px; text-align: center;"><br /></div><div style="caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.199999809265137px; text-align: center;"><div>Are you planning on making this recipe? Or have you already tried it?</div><div>Then show me your creations on Instagram: <a href="https://www.instagram.com/passionmeetscreativity/" style="color: #5f748e; text-decoration: none;">@passionmeetscreativity </a> I'm looking forward to your comments & suggestions :)</div></div><div style="caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.199999809265137px; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV-TLZBIBdrlGDyfpRYb_ykKd-IoGmcnFdbxqiUgIZQfJzYvcftClG17OuFDeHxxbNJVb7Dmcjf5gKIaOvsy-WuJ-m1JUaHK5jNTnqNPmr7jjFO5DV0V4btcwqapm2EMGIAr8ct4zIFDQ/s2048/IMG_0859-6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV-TLZBIBdrlGDyfpRYb_ykKd-IoGmcnFdbxqiUgIZQfJzYvcftClG17OuFDeHxxbNJVb7Dmcjf5gKIaOvsy-WuJ-m1JUaHK5jNTnqNPmr7jjFO5DV0V4btcwqapm2EMGIAr8ct4zIFDQ/w640-h426/IMG_0859-6.jpg" width="640" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-256617529994798472.post-67783142243124619372020-11-23T20:22:00.002+01:002024-01-20T13:41:04.929+01:00Vanillekipferl<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmS-geyL1ffI9kGVDVwrsBgOyMjpWpHaaitaV4QCZRme0R5Zz8E2HZylw-jwxlpa_gxCbsfQBxI5QZ3OMyPPAZB3W2-YEitzkaOAdFGIFucQ5fSQHXPUimDPioh99H5tegs39LpNqc5F8/s2048/IMG_0754-1-2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmS-geyL1ffI9kGVDVwrsBgOyMjpWpHaaitaV4QCZRme0R5Zz8E2HZylw-jwxlpa_gxCbsfQBxI5QZ3OMyPPAZB3W2-YEitzkaOAdFGIFucQ5fSQHXPUimDPioh99H5tegs39LpNqc5F8/w640-h426/IMG_0754-1-2.jpg" width="640" /></a></div><p></p><div class="separator" style="clear: both; text-align: center;">It's the most wonderful time of the year! </div><p style="text-align: center;">And yes, these little crescent shaped treats mark the beginning of the jolly season. It's only the beginning, and I can promise it's going to be delicious and festive on the blog this year!</p><p style="text-align: center;">We've hit the end of November, and it might sound a little cliché, but the current situation really screams for comforting Christmas bakes and quality time with our loved ones. It's definitely not always easy, and today's new restrictions (when living in Luxembourg) require yet more social distancing. So if you're living in shared flats or with your family make a group activity out of it and swing the mixer. If you're living alone, don't you worry, prepare them, take them to work and spoil your colleagues. Because we all know when it comes to food that happiness shared is happiness doubled. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3HI8WIbuw7mJ8LW-auykW-r-QzBkkHvQDr18hI34rGJlQHZ1T6UsBVTbFw1UbFa7A-aO5Q4EGCCvbfc6aYZxq5IaafSNzYd-TG4rPxxJ1vahqoTNjlLT9pGm0U_QYAMGk3DRWhOR8Yt0/s2048/IMG_0764-4-2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3HI8WIbuw7mJ8LW-auykW-r-QzBkkHvQDr18hI34rGJlQHZ1T6UsBVTbFw1UbFa7A-aO5Q4EGCCvbfc6aYZxq5IaafSNzYd-TG4rPxxJ1vahqoTNjlLT9pGm0U_QYAMGk3DRWhOR8Yt0/w640-h426/IMG_0764-4-2.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: center;"><u>For around 40 Vanillekipferl you'll need:</u></div><div style="text-align: center;">225g flour</div><div style="text-align: center;">75g icing sugar</div><div style="text-align: center;">30g vanilla sugar</div><div style="text-align: center;">110g ground almonds</div><div style="text-align: center;">150g Butter</div><div style="text-align: center;">1 egg</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><u>For the vanilla sugar you'll need:</u></div><div style="text-align: center;">20g vanilla sugar</div><div style="text-align: center;">60g icing sugar</div><p style="text-align: center;">*****</p><p style="text-align: center;">Preheat the oven to 180° on top and bottom heat function.</p><p style="text-align: center;">In a large bowl whisk together flour, icing sugar, vanilla sugar, almonds and salt. Add the butter, then the egg and mix until you get an even dough. Wrap the dough into cling film and chill in the fridge for one hour. </p><p style="text-align: center;">Meanwhile, mix the vanilla and icing sugar to prepare the vanilla dust. </p><p style="text-align: center;">Once the dough is ready, roll into a 3cm wide dough roll and cut 1cm slices off. Shape these pieces into moon shaped crescents, then place on a tray lined with baking paper. Bake for 12 minutes. The Vanillekipferl should be nicely golden. </p><p style="text-align: center;">Once they're done, let them sit for about a minute, then dip them into the vanilla dust. Let the cookies cool completely, then use a sifter to dust them. </p><p style="text-align: center;">Enjoy!!!</p><div style="caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.199999809265137px; text-align: center;">Are you planning on making this recipe? Or have you already tried it?</div><div style="caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.199999809265137px; text-align: center;">Then show me your creations on Instagram: <a href="https://www.instagram.com/passionmeetscreativity/" style="color: #5f748e; text-decoration: none;">@passionmeetscreativity </a> I'm looking forward to your comments & suggestions :)</div><div style="caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.199999809265137px; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh07ZJrqqjBEJ7-y0YwIcPQyHJrZrqU3N-9lKl1SVf3p_XT1OBVDMe78Sm3DrwfvWBpS_yJe8c8p-PD89Fs7LjAEHwgNffQujxR0oPyZfIZblYYy0SSnVpkK0knFKorWkIW2V8GlY0B46c/s2048/IMG_0766-5-2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh07ZJrqqjBEJ7-y0YwIcPQyHJrZrqU3N-9lKl1SVf3p_XT1OBVDMe78Sm3DrwfvWBpS_yJe8c8p-PD89Fs7LjAEHwgNffQujxR0oPyZfIZblYYy0SSnVpkK0knFKorWkIW2V8GlY0B46c/w640-h426/IMG_0766-5-2.jpg" width="640" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-256617529994798472.post-62079694756175613572020-11-15T13:07:00.010+01:002020-12-02T10:24:00.989+01:00Boxemännercher<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9ZA1tsokftyA2wioTPsLAENqwVcNtsho7KeVXsC8mbLG0v70cjDpmOtkHydIngdHBz2v9REGJJixcsRGc61pBKmSQFS6V8Hz0PlWImQR0ZUO7Ixw0O-EhyzarVG6bqWE5RuU3zsoCodM/s2048/IMG_0750-3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9ZA1tsokftyA2wioTPsLAENqwVcNtsho7KeVXsC8mbLG0v70cjDpmOtkHydIngdHBz2v9REGJJixcsRGc61pBKmSQFS6V8Hz0PlWImQR0ZUO7Ixw0O-EhyzarVG6bqWE5RuU3zsoCodM/w640-h426/IMG_0750-3.jpg" width="640" /></a></div><p></p><p style="text-align: center;">Nobody says no to a good Boxemännchen this time of the year! From little children who truly believe in St Nicholas to adults who love to celebrate their favourite childhood holiday: we all love these brioche-like men. I have to admit that Kleeserchersdag, as we call it here in Luxembourg, ist still one of my favourite holidays of the year. I might be a grown-up now, but with all the lovely memories I have, I will always cherish this day. </p><p style="text-align: center;">The first time I made them was a few years ago with my goddaughter. I found the recipe on the internet and thought it would be a fun activity as we both love baking. Their shape was perfect but the dough was a little too dry for my taste. So I promised her I'll work on a recipe that we can call our own. And after a few tests last year, I came up with one that I really love. My parents tested the different editions and happily approved this one. </p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZBlmQ7hBcRAHKw5-Um1HpPKe7Y9wvQVi5z87_na9Miuhu_uKWk5s0Qw7sLrEfVvpcwKxj8sZv5SDSFfQi9nAGwh5XB9ByQqmkIkWm0Qm57SBvFQ-mnRmMYprF35wn9LCPpL2bdGskfsE/s2048/IMG_0749-2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZBlmQ7hBcRAHKw5-Um1HpPKe7Y9wvQVi5z87_na9Miuhu_uKWk5s0Qw7sLrEfVvpcwKxj8sZv5SDSFfQi9nAGwh5XB9ByQqmkIkWm0Qm57SBvFQ-mnRmMYprF35wn9LCPpL2bdGskfsE/w640-h426/IMG_0749-2.jpg" width="640" /></a></div><p></p><p style="text-align: center;"><u>For 10 Boxemännercher you'll need:</u></p><p style="text-align: center;">500g flour</p><p style="text-align: center;">30g sugar</p><p style="text-align: center;">100g butter</p><p style="text-align: center;">20g active yeast</p><p style="text-align: center;">3 eggs (2 for baking, one for brushing)</p><p style="text-align: center;">255ml lukewarm milk</p><p style="text-align: center;">5g salt</p><div style="text-align: center;">*****</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Preheat the oven to 180°</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Pour some flour in a large bowl and mound it like a volcano. Crumble the yeast in the hole as well as 15g sugar, one egg and some lukewarm milk. Start kneading until you get a smooth mixture, which serves as sort of pre-dough. Add some more milk if necessary. Even though you could also prepare it with your hands, I strongly recommend you use a hand or stand mixer with dough hook. Once smooth and even, cover dough with a clean kitchen towel and let rest for 15 minutes.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Add the second egg, the remaining sugar and milk and mix again. Add the butter and knead well until it's completely incorporated into the dough. Cover the dough again with your kitchen towel, then put it in a warm place and leave it for 20 minutes. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">* If you like your Boxemännercher a little sweeter, add an extra tablespoon of sugar. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Before shaping the Boxemännercher, knead the dough well with your hands. Shape the Boxemännercher by starting with the body. Cut the main part lengthwise to shape their legs and slightly diagonal for the arms. Put them onto a baking tray lined with baking paper and let rest for another 20 minutes. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Beat the remaining egg and brush each Boxemännchen. Bake for 25-30 minutes. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Enjoy!!!<div class="separator" style="clear: both;"><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_oTVRhPIBRCiUQkN5N1ITu18q0hJoS_4kfJyFyzV4__YTBQTj4SDNsk0n3Ugz-1g6o2KcgLXKWlN-ZuoByX9MlFOs7JqVLGBomjV4DPteIF28EyRswty9ip4BPVspfZHRWlLMll4zs0I/s2048/IMG_0752-4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_oTVRhPIBRCiUQkN5N1ITu18q0hJoS_4kfJyFyzV4__YTBQTj4SDNsk0n3Ugz-1g6o2KcgLXKWlN-ZuoByX9MlFOs7JqVLGBomjV4DPteIF28EyRswty9ip4BPVspfZHRWlLMll4zs0I/w640-h426/IMG_0752-4.jpg" width="640" /></a></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-256617529994798472.post-27259319418663818792020-10-25T16:24:00.003+01:002024-01-20T13:40:37.610+01:00Madeleines<p style="text-align: center;"><span style="font-family: inherit;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWi0v-XWYoOLuYSGvj3jyZ1R3HpMlJyz2eDwsBvsDgs7OkS8kZwSpphv1-I9B9P-kHo9JSyrgKlGXUA2avr470CkLdK16WJPThqrcBIGGR6hOHc55uuuKHoaP7Gv_CxPeB6KwBbURulhY/s2048/IMG_0603-2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWi0v-XWYoOLuYSGvj3jyZ1R3HpMlJyz2eDwsBvsDgs7OkS8kZwSpphv1-I9B9P-kHo9JSyrgKlGXUA2avr470CkLdK16WJPThqrcBIGGR6hOHc55uuuKHoaP7Gv_CxPeB6KwBbURulhY/w640-h426/IMG_0603-2.jpg" width="640" /></a></span></div><p></p><p style="text-align: center;"><span style="font-family: inherit;">Who would have known that these shell-shaped miniature cakes, dipped in tea would become one of French literature’s most powerful metaphors? </span><span style="font-family: inherit;">When I was a teenager, our school organised a discovery day and I subscribed to a literature workshop where we were served home-baked Madeleines. It was sure not the first time in my life that I had Madeleines, but it was the first time I’ve heard that Proust made them famous as the trigger for nostalgia. Just like him a few hundred years back, we dipped them into lime-flower tea and enjoyed every bite of it. </span></p><p class="MsoNormal" style="margin: 0cm 0cm 0.0001pt; text-align: center;"><span lang="EN-GB"><span style="font-family: inherit;"> </span></span></p><p class="MsoNormal" style="margin: 0cm 0cm 0.0001pt; text-align: center;"><span lang="EN-GB"><span style="font-family: inherit;">So here we are, a few centuries later, and they’re still worth sharing them with you on the blog. After devouring quite a number of Madeleines in every corner of France, I’ve decided to make another recipe of my own. The honey Madeleines are on the blog for a few years now. But this is a variation of multiple tests I’ve made a few years back. Now, I wanted to develop a recipe that’s closer to the original. Which sounds easy today, was a journey with ups and downs. To get the perfect shape, the perfect color and the perfect texture led me through a rollercoaster of emotions. Either the color was good, but the shape was not. Or the taste and shape was ok but they were way too dry. But here we are with tasty Madeleines.<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm 0cm 0.0001pt; text-align: center;"><span lang="EN-GB"><span style="font-family: inherit;"> </span></span></p><p class="MsoNormal" style="margin: 0cm 0cm 0.0001pt; text-align: center;"><span lang="EN-GB"></span></p><div class="separator" style="clear: both; text-align: center;"><span lang="EN-GB"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL2igaZhLRuWy7eybPH8a36rnKkUt8kjgmYU57N4lNdPy82rZdZyDFZGfVzBb4dpj_iLgrVfWrRU26qGwCENeObcKAwBYO9v4ScxF_UuqsCJG9e6PPf17Y-WcZx1GtYjSQ4dc7R98Hcrk/s2048/IMG_0599-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL2igaZhLRuWy7eybPH8a36rnKkUt8kjgmYU57N4lNdPy82rZdZyDFZGfVzBb4dpj_iLgrVfWrRU26qGwCENeObcKAwBYO9v4ScxF_UuqsCJG9e6PPf17Y-WcZx1GtYjSQ4dc7R98Hcrk/w640-h426/IMG_0599-1.jpg" width="640" /></a></span></div><span lang="EN-GB"><br /></span><p></p><p class="MsoNormal" style="margin: 0cm 0cm 0.0001pt; text-align: center;"><span lang="EN-GB"><u><span style="font-family: inherit;">For 24 Madeleines you need:<o:p></o:p></span></u></span></p><p class="MsoNormal" style="margin: 0cm 0cm 0.0001pt; text-align: center;"><span lang="EN-GB"><span style="font-family: inherit;">125g butter<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm 0cm 0.0001pt; text-align: center;"><span lang="EN-GB"><span style="font-family: inherit;">125g sugar<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm 0cm 0.0001pt; text-align: center;"><span lang="EN-GB"><span style="font-family: inherit;">125g flour</span></span></p><p class="MsoNormal" style="margin: 0cm 0cm 0.0001pt; text-align: center;"><span lang="EN-GB"><span style="font-family: inherit;">3 medium eggs<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm 0cm 0.0001pt; text-align: center;"><span lang="EN-GB"><span style="font-family: inherit;">40 ml vanilla rum or Amaretto<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm 0cm 0.0001pt; text-align: center;"><span lang="EN-GB"><span style="font-family: inherit;">2 level tsp baking powder<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm 0cm 0.0001pt; text-align: center;"><span lang="EN-GB"><span style="font-family: inherit;"> </span></span></p><p class="MsoNormal" style="margin: 0cm 0cm 0.0001pt; text-align: center;"><span lang="EN-GB"><span style="font-family: inherit;">******</span></span></p><p class="MsoNormal" style="margin: 0cm 0cm 0.0001pt; text-align: center;"><span lang="EN-GB"><span style="font-family: inherit;"> </span></span></p><p class="MsoNormal" style="margin: 0cm 0cm 0.0001pt; text-align: center;"><span lang="EN-GB"><span style="font-family: inherit;">Preheat the oven to 175°<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm 0cm 0.0001pt; text-align: center;"><span lang="EN-GB"><span style="font-family: inherit;"> </span></span></p><p class="MsoNormal" style="margin: 0cm 0cm 0.0001pt; text-align: center;"><span lang="EN-GB"><span style="font-family: inherit;">In a large bowl whisk together the butter and sugar until fluffy. Add the eggs one by one, mix, then add the rum or Amaretto. In a separate bowl, mix the flour and baking powder, and then add to the liquid batter. <o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm 0cm 0.0001pt; text-align: center;"><span lang="EN-GB"><span style="font-family: inherit;"> </span></span></p><p class="MsoNormal" style="margin: 0cm 0cm 0.0001pt; text-align: center;"><span lang="EN-GB"><span style="font-family: inherit;"> Grease the Madeleine molds and start adding 1 ½ tsp to every shell. Be careful not to add too much batter as it might impact the rising of your Madeleines. <o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm 0cm 0.0001pt; text-align: center;"><span lang="EN-GB"><span style="font-family: inherit;"> </span></span></p><p class="MsoNormal" style="margin: 0cm 0cm 0.0001pt; text-align: center;"><span lang="EN-GB"><span style="font-family: inherit;">Bake for 12-15 minutes. Keep an eye on your Madeleines from minute 12 onwards. As all ovens are different, baking time might differ form one to another. Repeat until all the batter is gone.<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm 0cm 0.0001pt; text-align: center;"><span lang="EN-GB"><span style="font-family: inherit;"> </span></span></p><p class="MsoNormal" style="margin: 0cm 0cm 0.0001pt; text-align: center;"><span lang="EN-GB"><span style="font-family: inherit;">Enjoy!!!</span><span style="font-family: Cambria;"><o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm 0cm 0.0001pt; text-align: center;"><br /></p><div style="caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.199999809265137px; text-align: center;">Are you planning on making this recipe? Or have you already tried it?</div><div style="caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.199999809265137px; text-align: center;">Then show me your creations on Instagram: <a href="https://www.instagram.com/passionmeetscreativity/" style="color: #5f748e; text-decoration: none;">@passionmeetscreativity </a> I'm looking forward to your comments & suggestions :)</div><div style="caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.199999809265137px; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-zLRZfmlH1qP3NeepLmsU5wb2lvThE_a7cYYvHwgI4oo61H9mygNhKGcMv2vATB-lIrY4u-ryLboPuhgu7uIvR4aon7IfxZiLytsoKqzmwSW88eHQHGY-_eZA0IIrQu7zECFawU9SkNQ/s2048/IMG_0605-4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-zLRZfmlH1qP3NeepLmsU5wb2lvThE_a7cYYvHwgI4oo61H9mygNhKGcMv2vATB-lIrY4u-ryLboPuhgu7uIvR4aon7IfxZiLytsoKqzmwSW88eHQHGY-_eZA0IIrQu7zECFawU9SkNQ/w640-h426/IMG_0605-4.jpg" width="640" /></a></div><br /><p class="MsoNormal" style="margin: 0cm 0cm 0.0001pt; text-align: center;"><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-256617529994798472.post-92223707856475025832020-06-08T20:19:00.003+02:002024-01-20T13:41:23.447+01:00Lemon Parmesan Orecchiette<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR3sT_3Kw0Y3SWgzxtJkVNjI9kOUoFRFOeSbZMyNgo1lwfGcsOK9e6navz9ndcSbzPbRJfWrCkOkyQtrdgqi7sbPxWDCwu_Jyw729mnHS6fNceXdfRfZID6GOpF0-bPo4JipZdF5BzE4g/s1600/IMG_0560-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR3sT_3Kw0Y3SWgzxtJkVNjI9kOUoFRFOeSbZMyNgo1lwfGcsOK9e6navz9ndcSbzPbRJfWrCkOkyQtrdgqi7sbPxWDCwu_Jyw729mnHS6fNceXdfRfZID6GOpF0-bPo4JipZdF5BzE4g/s640/IMG_0560-1.jpg" width="640" /></a></div>
<br />
<div style="text-align: center;">
When life gives you lemons... make sure to make loads of tasty recipes! My inner globetrotter is slightly excited by the news that slowly but surely all the borders are opening around us. Even though I am not yet sure how this summer will turn out, something I already know for sure is that it will be delicious. We have loads of international restaurants here in Luxembourg, and I brought back some very precious recipes from my last travels. No matter when and where I am going abroad, this blog will be filled with travel recipes and your culinary wanderlust will be satisfied, I promise.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
So let's start with this very recipe. Lemon Parmesan Orecchiette. It's my friend Julie who cooked this on our first trip together. Such a delicious pasta recipe in the land of pasta was probably not a coincidence. But during the following trips to Portugal and the south of France we never missed a single opportunity to enjoy this recipe! I recreated the recipe just from memories, and I think I managed to bring all the goodness she spoilt us with to this dish. </div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfxI1e7xELuFOvO-O-9pZ8Br37RlZD24jxkm1hJtttJ27ApwWxxeu0O6Jk4efvyx_kjxuplamsYfNaqrE5ZnrdI6izHFK2IWwuuGTJIqesp3W8Q_YtGY7YI57hID7NonFcUIsks6bZgjU/s1600/IMG_0582-3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfxI1e7xELuFOvO-O-9pZ8Br37RlZD24jxkm1hJtttJ27ApwWxxeu0O6Jk4efvyx_kjxuplamsYfNaqrE5ZnrdI6izHFK2IWwuuGTJIqesp3W8Q_YtGY7YI57hID7NonFcUIsks6bZgjU/s640/IMG_0582-3.jpg" width="640" /></a></div>
<br />
<div style="text-align: center;">
<u> For 4 portions you'll need:</u></div>
<div style="text-align: center;">
500g orecchiette</div>
<div style="text-align: center;">
70g freshly grated Parmesan + a bit more to serve</div>
<div style="text-align: center;">
100ml olive oil </div>
<div style="text-align: center;">
juice of 2,5 lemons</div>
<div style="text-align: center;">
sea salt</div>
<div style="text-align: center;">
pepper</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYAw_9NpKcAT-w-mRLU0FLfOgt3R-4cMMia3eMqUXROUXmdsH8yxMf-wgd_LFkEZyJARqE9aOs0ZJtNaLph6l0hzithbZb9a7gJbA8qCL6duTVpRj4vOrDgd7vJp-9EYFIvo1BsnoQTsQ/s1600/IMG_0564-2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYAw_9NpKcAT-w-mRLU0FLfOgt3R-4cMMia3eMqUXROUXmdsH8yxMf-wgd_LFkEZyJARqE9aOs0ZJtNaLph6l0hzithbZb9a7gJbA8qCL6duTVpRj4vOrDgd7vJp-9EYFIvo1BsnoQTsQ/s320/IMG_0564-2.jpg" width="320" /></a></div>
<br />
<div style="text-align: center;">
In a bowl combine the lemon juice and zest, the olive oil and the grated Parmesan. Mix until the cheese melts into the oil and juice. </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Cook the pasta according to the package directions. Once it's done drain and save a little bit of pasta water if needed later on. Fold the pasta carefully into the lemon-parmesan sauce until everything is well combined. </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Serve immediately with as much Parmesan as desired. Season with salt and pepper on the spot. </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Enjoy!!!!</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><div style="caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.199999809265137px;">Are you planning on making this recipe? Or have you already tried it?</div><div style="caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.199999809265137px;">Then show me your creations on Instagram: <a href="https://www.instagram.com/passionmeetscreativity/" style="color: #5f748e; text-decoration: none;">@passionmeetscreativity </a> I'm looking forward to your comments & suggestions :)</div></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Wg14L0vlwVeJ26v7l5V8_S_3Fb9MUJDvceW59Ewa2XfAvXMvBan1Km3DVZYsIHHkptsu06I3YoTkfUfp-jsQFH13tvxMh-ClrgV1Cg8KOK87X1BAXCZSyge5wyXu2VR6x7cGsKjWugM/s1600/IMG_0587-5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Wg14L0vlwVeJ26v7l5V8_S_3Fb9MUJDvceW59Ewa2XfAvXMvBan1Km3DVZYsIHHkptsu06I3YoTkfUfp-jsQFH13tvxMh-ClrgV1Cg8KOK87X1BAXCZSyge5wyXu2VR6x7cGsKjWugM/s640/IMG_0587-5.jpg" width="640" /></a></div>
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-256617529994798472.post-78208686714748481042020-05-16T11:06:00.002+02:002020-12-11T16:11:23.123+01:00Bouneschlupp<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi97qzpbFoelbmhHV2EPpJXRo9iMqr_uzmNdKsfs2XSuWGDKOw_potoiyOuSLLD4hYBghnFkDXRdYiyxl9lSlmayrklJoKAseY1M380_0qZ2KHebcdoW-RzlhobAS7cB0j-IrJk9gesEUU/s1600/IMG_8191-3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi97qzpbFoelbmhHV2EPpJXRo9iMqr_uzmNdKsfs2XSuWGDKOw_potoiyOuSLLD4hYBghnFkDXRdYiyxl9lSlmayrklJoKAseY1M380_0qZ2KHebcdoW-RzlhobAS7cB0j-IrJk9gesEUU/s640/IMG_8191-3.jpg" width="640" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Bouneschlupp - or Luxembourg's favorite soup! This chunky green bean and potato soup lets local hearts beat a little lighter every time it's dished. I made mine with bacon lardons but when it comes to this traditional recipe, there is no right or wrong. I guess there are as many recipes as there are Luxembourgish households in the Grand-Duchy. And yet it's possible that there are more than one recipe in a household. </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
I chose this special recipe for my blog event <b><u>Passion meets World.</u></b> As traveling has been banned for a while now, and we can't be sure when borders will open again, I thought it would be nice to create a Hashtag with the same name, to collect recipes from all over the world so the Passion meets Creativity can discover different dishes and cultures until free movement is back on the agenda again. </div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF1qjVL-KbwBBkqhe6eJ2B5flMm0VeNxbiXopzv6_8fDS5HmCGbtecJSGyAXD2cCjET-jsoPvphZZ5_gaZKzSwjBsU08kx56RACTfvMsM-fscDCGmxgv6Ni6S5EJCD0LI1XRtSftP0HME/s1600/IMG_8202-7.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF1qjVL-KbwBBkqhe6eJ2B5flMm0VeNxbiXopzv6_8fDS5HmCGbtecJSGyAXD2cCjET-jsoPvphZZ5_gaZKzSwjBsU08kx56RACTfvMsM-fscDCGmxgv6Ni6S5EJCD0LI1XRtSftP0HME/s640/IMG_8202-7.jpg" width="640" /></a></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: center;">
For 4 people you need:</div>
<div style="text-align: center;">
450g French beans</div>
<div style="text-align: center;">
1 large potato</div>
<div style="text-align: center;">
1 onion</div>
<div style="text-align: center;">
250g bacon lardons</div>
<div style="text-align: center;">
1 tsp summer savoury (Bounekräitchen)</div>
<div style="text-align: center;">
1,5L vegetable stock</div>
<div style="text-align: center;">
1 bay leaf</div>
<div style="text-align: center;">
25g butter</div>
<div style="text-align: center;">
4 tsp flour (more if necessary)</div>
<div style="text-align: center;">
80 ml cream</div>
<div style="text-align: center;">
salt & pepper</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
*****</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Prepare all your veg before cooking your soup: wash and trim the beans, then cut them into little cubes (+/- 1 cm). Peel the potato and cut into middle sized cubes as well. Finely chop the onion. </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Now add the butter to a large frying pan, melt it, then add the onions and bacon lardons. Fry for a few minutes and add the flour. Fry for another minute and add the vegetable stock. Bring everything to a boil, throw in the beans and potatoes, then add the bay leave and summer savoury and let simmer for about 15 minutes. Season with salt and pepper. </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Once the vegetables are cooked through, divide the soup between 4 plates. For those who like it add a dash of cream to the soup.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Enjoy!!!</div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEI699fgJhwRdB1K2FZD50iFgirPkIm3JvooALU1RyIRpA35aaA29vpfoihEKAT2bN43HsE8hveVSDWUpSH9WK-g6yD_1ip1P0Bp4NoqphmSNY1b272tQqcB2vEQZCdF0mRFCEEAwBhxo/s1600/IMG_8197-5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEI699fgJhwRdB1K2FZD50iFgirPkIm3JvooALU1RyIRpA35aaA29vpfoihEKAT2bN43HsE8hveVSDWUpSH9WK-g6yD_1ip1P0Bp4NoqphmSNY1b272tQqcB2vEQZCdF0mRFCEEAwBhxo/s640/IMG_8197-5.jpg" width="640" /></a></div>
<div style="text-align: center;">
<br /></div>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-256617529994798472.post-48074951267216798342020-04-26T11:02:00.004+02:002024-01-20T13:41:49.130+01:00Chocolate Banana Bread<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJQ8qfo7n1PQTr4Da9miKsQUQUi1pggVquuTLxIGrDSQNPJTdri62FovTZMJ7eti854DRqdGgXt-6JKNH985CjBHFK6l90bjIGJ-tJXPOPp1z-C_NlLVgR6RKfFPAX77WFk6o1ZXZJyq8/s1600/IMG_0535-7.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJQ8qfo7n1PQTr4Da9miKsQUQUi1pggVquuTLxIGrDSQNPJTdri62FovTZMJ7eti854DRqdGgXt-6JKNH985CjBHFK6l90bjIGJ-tJXPOPp1z-C_NlLVgR6RKfFPAX77WFk6o1ZXZJyq8/s640/IMG_0535-7.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
Yet another banana bread, you think? </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
Well first of all this one's a litte different. I pushed my original banana bread in a slightly different direction. The sweetness of the bananas and the tart of the raw cocoa powder gives the whole bread a little more texture and by keeping the nuts it can keep a little bite. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
I saw and tested many chocolate banana breads and most of them were really sweet and fudgy and just a little too much. Don't get me wrong. I love chocolate, I really do. And I love moist loaded chocolate cakes, but when it comes to banana bread, which I usually have in the morning with a good cup of tea or coffee, I just want it to be sweet enough to satisfy my sweet tooth, but not too much in order to avoid feeling stuffed. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
And why on earth everyone seems to make more and more banana breads, you wonder?</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
My theory is that this is the first opportunity in a long time that bananas and all the bakers around the world are ready (or ripe who knows ;) ) at the same time. I usually have bananas at home, but sometimes I jut don't have time to make a banana bread as my evenings are quite filled. And bananas don't always wait until the weekend, where there's plenty of time. Don't worry, I don't throw them away! I just freeze them for smoothies or have them on an almond butter toast.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
Voilà! Now two very important questions as regards the quarantine-banana bread-saga are answered!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQpy-kQoMbenYH68Ifhh5xwFsKV4AHJoqDtMOaGFG0SZM6IUjNg_87dfh0UznH2cORqF2w5psL3I2RbFZDF61JpXtgjF9jVxBHTdkoK2CFSqMiK6FyPiUUh17fJphcgNred23uEoV08NA/s1600/IMG_0528-4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQpy-kQoMbenYH68Ifhh5xwFsKV4AHJoqDtMOaGFG0SZM6IUjNg_87dfh0UznH2cORqF2w5psL3I2RbFZDF61JpXtgjF9jVxBHTdkoK2CFSqMiK6FyPiUUh17fJphcgNred23uEoV08NA/s640/IMG_0528-4.jpg" width="640" /></a></div>
<div style="text-align: left;">
</div>
<div style="text-align: center;">
<u><br /></u>
<u>For one loaf you'll need:</u></div>
<div style="text-align: center;">
260g spelt flour</div>
<div style="text-align: center;">
50g cacao</div>
<div style="text-align: center;">
380g mashed banana</div>
<div style="text-align: center;">
60 ml milk of your choice</div>
<div style="text-align: center;">
60ml maple syrup</div>
<div style="text-align: center;">
80g butter or oil </div>
<div style="text-align: center;">
maple syrup</div>
<div style="text-align: center;">
1 tsp vanilla extract</div>
<div style="text-align: center;">
1tsp baking powder</div>
<div style="text-align: center;">
1tsp baking soda (don't replace with another spoon of baking powder!)</div>
<div style="text-align: center;">
1 pinch of salt</div>
<div style="text-align: center;">
120g chopped walnuts</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
****</div>
<div style="text-align: center;">
Preheat the oven to 180° (air circulation mode)</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Start by mashing the bananas. In a large bowl whisk together maple syrup, milk, butter, banana mash and vanilla extract until well combined. Add the flour, cacao, baking powder and baking soda and mix until you get an even dough. Fold in the chopped walnuts. </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Pour the dough into a greased loaf pan and bake for about 60 -70 minutes (check after an hour, when toothpick comes out clean it is ready). </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Banana bread is very tricky as it's a moist cake and all ovens work differently. Depending on your oven, do not hesitate to bake it 70 minutes or more. If the bread crust is not too dark, you can even let it cool in the oven after switching it of. </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Enjoy!!!</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><div style="caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.199999809265137px;">Are you planning on making this recipe? Or have you already tried it?</div><div style="caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.199999809265137px;">Then show me your creations on Instagram: <a href="https://www.instagram.com/passionmeetscreativity/" style="color: #5f748e; text-decoration: none;">@passionmeetscreativity </a> I'm looking forward to your comments & suggestions :)</div></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVVBSoQuhs2mEl0zbY-lNeCkHEgTY7RAA2g7KrG70tmIKqfvYwPbxIKFjebiCol7nk4qG2M3GzgX759UCJSMaLCnUq9shebVvnQelZEXYxjFMznsTVOnDXWEltATWiiw18MNPbZLWdhpU/s1600/IMG_0546-10.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1068" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVVBSoQuhs2mEl0zbY-lNeCkHEgTY7RAA2g7KrG70tmIKqfvYwPbxIKFjebiCol7nk4qG2M3GzgX759UCJSMaLCnUq9shebVvnQelZEXYxjFMznsTVOnDXWEltATWiiw18MNPbZLWdhpU/s640/IMG_0546-10.jpg" width="640" /></a></div>
</div>
Unknownnoreply@blogger.com0