Apple cinnamon chocolate bread.

One of my classic treat for the autumn season: the apple cake.
This time, instead of using a rectangular or an oval shaped tin, I’ve baked the cake into a loaf-shaped tin and the result looks amazing; I love how the apple slices are gently incorporated into the dough and how both cinnamom and chocolate give a sweet touch to this extremely simple recipe. Perfect for daily breakfast!

Apple cinnamon bread
Ingredients:280gr flour
15gr baking soda
120gr brown sugar (I have used basterdsuiker)
4 tablespoon apple juice
5 tablespoon milk
2 tablespoon olive oil
1 egg
2 sweet apples, sliced
cinnamon
dark chocolate

Proceeding:
Preheat the oven at 180°C. Mix flour with sugar into a bowl, add baking soda and mix. Pour milk and apple juice, add the egg and mix until you get a soft and well incorporated dough. Add finally some pinches of cinnamon, chopped dark chocolate and half of the apple slices, stir the dough with a spatula and put it into a baking tin suitable for bread. Add the remaining apple slices into the top of the dough with the peel side facing out. Bake for 45 minutes at 180°C. Serve at room temperature.

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Coffee sorbet.

Last week we reached 33°C here in the Netherlands thus it was the perfect time to prepare an homemade sorbet. I have never had an icecream machine, so I follow my creativity and try to make a sorbet only with the aid of my freezer and a fork. This is my successful result: a perfect refreshing sorbet with an italian espresso coffee taste. Simply delicious!

Coffee sorbet
Ingredients: (x 8 people)
750ml water
120gr brown sugar
1 moka of coffee

Proceeding:
Make a moka of espresso coffee.
Put the water in a large pan with sugar and make a light syrup by boiling it on light heat.
Add coffee to the syrup, stir well and let it cool down.
Put the liquid in a plastic box and put it in freezer.
After one hour and a half take it outside the freezer and break all the ice crystals with a fork, melting and mixing from the bottom to the top.
Do the same proceeding every 40 minutes for three or four times.
After one day or one night the sorbet is ready.
Take it out of the freezer 15 minutes before serving.

Con questa ricetta dolce partecipo a Get an Aid in the Kitchen del blog Cucina di Barbara

Mango and banana muffins.

Summer is finally arrived in Nederland (except for today that is pretty cloudy outside) and the sun shines from early in the morning untill 11 pm. Sounds amazing!
Long daytime, barbeque smells all around, pop music from little local bars, children playing in the streets and city-centre-squares full of people…
Perfect time also to go for simple and fresh food to feel light and healty!
To load up these summer mornings I prepared those mango and banana muffins which are delicious, believe me! 😉DSCF0752

Mango and banana muffins
Ingredients: (x8)
250gr whole wheat flour
80gr plain flour
80gr brown sugar
half of a mango
two riped bananas
one cup of (roiboos) tea
15gr baking powder
one teaspoon of baking soda
plus: raisins, chocolate chips, cocoa, cinnamon

Proceeding:
Peel the bananas in a bowl and reduce the flesh in a purea.
Add sugar and melt it with a cup of tea.
Add peeled and dice-chopped mango.
Add flour and baking powder little by little, mixing well.
Add a teaspoon of baking soda.
When you get a soft dough transfert it to muffin’s moulds and bake ’em for 25 minutes at 190°C in a previously warmed oven.
Decorate them with your favourite frosting! (Can you suggest me some of ’em,please?)

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Apple, cinnamon and almonds plumcake.

I have nothing to add, this plumcake is fabulous. And so frugal indeed.
I love the fresh smooth apple inside, I love the cinnamon aroma and I love the cruncy chopped almonds. All in one slice.

Apple, cinnamon and almonds plumcake
Ingredients:
300gr whole wheat flour
100gr brown sugar
one cup of soy milk
one large apple (I used Yona gold)
four tea-spoons of cinnamon
a handful of chopped almonds
oil as needed
15gr baking powder

Proceeding:
Mix flour plus baking powder with sugar, add soy milk and stir.
Wash and cut the apple in tiny slices or as you wish.
Add chopped almonds, half of cut apple and cinnamon to the dough.
Add a little bit of oil if you like.
Place it in a plumcake mould, place the left apple slices into the dough and bake for 40 minutes at 180°C.
Let it cool down and serve.

Partecipo a:
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Appel Mousse: Mum’s recipe.

Apple mousse is like drug for me: I can probably be diagnostified with apple mousse addiction if it would exist in a DSM manual! Plus the combination of cinnamon, omg, h-e-a-v-e-n-l-y!
A couple of days ago my mother surprised me with a pan full of apple mousse when I got back home and you can imagine my joy!
Here it is my mum’s recipe of apple moes made in dutch way, just to celebrate her and every mother’s day! 🙂 ♥

DSCF0111

Apple Moes
Ingredients:
1kg Jona Gold apples (or you can choose you favourite kind)
100gr brown sugar
100ml water
cinnamon

Proceeding:
Wash and peel the apples, chop them and put them in a large pan.
Add the water and let it cook for 20 minutes covered.
Stir often with a wooden spoon.
When the apples are soft and reduced in a puree, add sugar and cinnamon and cook for another 5 minutes.
Let it cool down and serve at room temperature.
Do not store in fridge, it will be more tasteful. 😉

Partecipo a:

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Con questa ricetta, partecipo al contest di IPasticcidiLuna sponsorizzato da Fotoregali, per la categoria Dolci.

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When ginger meets raisins and tea.

Delicacy and softness with a taste of character.
This cake has all of those details: the delicacy of the roiboos tea, the softness of the dairy-free dough and the spicy taste of ginger. The time of rising is the secret of this deliciousness.
Probably one of my favourite piece of cake for brekfast! 😉


Ginger, raisins and tea cake
Ingredients:
350gr flour
15gr of dry yeast + 1 pinch of baking soda
80gr brown sugar
juice of half a lemon
1 large cup of rooibos tea
half of a fresh ginger root
half cup of raisins
2 table spoons of oil

Proceeding:
Blend the sugar with oil, lemon juice and tea in a bowl.
Add chopped ginger root and raisins.
Add the flour, dry yeast and baking soda little by little, combining all the ingredients untill the dough is smooth and uniform.
Let it rise for about 2 hours in a warm place, far from drafts.
Bake the cake in a pre-warmed oven at 175°C for 40 minutes.
Serve at room temperature with jam.

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E faccio i miei migliori auguri di Buon Compleanno alla dolcissima Cecilia Romana per la sua prima candelina da soffiare 😉 … ricordati di esprimere anche il tuo primo desiderio!

How to recycle Easter-eggs chocolate: make muffins!

This year I had a tons of chocolate from Easter-eggs to recycle, a huge box full of dark, milk and mixed chocolate to re-use in a creative way. So I make those simple and delicious muffins to eat with a glass of orange juice or a coffee for breakfast in the morning.
Simply love ’em! 😉DSC00334

Chocolate muffins
Ingredients: (x 8)
350gr flour
one cup of soy milk
chocolate from Easter eggs
60gr brown sugar
three tablespoons of olive oil
grated peel of an orange
cinnamon
15gr of baking powder

Proceeding:
Mix the sugar with soy milk, oil and grated peel of the orange.
Add the flour, cinnamon and baking powder little by little, mix ’till the dough is smooth and uniform. Add at the end pieces of chocolate from your un-eaten Easter eggs and mix.
Put the dough in muffin moulds and bake for 25 minutes at 180°C.
Serve cold or warm ’em up the next morning in the oven.

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