Lovely readers, I have to share this amazing cake with you 🙂 I wanted to try something new and fresh for the springtime and here I am with a combo lemon + pistachio nuts! This cake it’s simple, soft and really fresh… Perfect for breakfast or a nice spring dessert.
Lemon and pistachio cake
One handful pistachio nuts
2 tablespoon coconut butter
180gr brown sugar
One glass of milk
15gr baking soda
Preheat the oven at 180C. Mix the sugar with the peeled pistachio nuts, the lemon zest and lemon juice. Add raisins if you prefer. Add milk and coconut butter. Stir well till everything is well mixed. Toss the flour into the bowl and stir, add baking soda and mix from the bottom to the top. Set in the oven for 40 minutes. Smelt some white chocholate and spread it on top of this lovely cake before enjoying it!
I am writing this post while I am eating this delicious salad just prepared. Easy, perfect for the coming summer, with a taste of Mediterrean sea… This dish is a success (despite of my picture 😉 )
one red pepper
one small onion
pistachio nuts and almonds
Cook the bulgur in boiling water for 15 minutes. Chop the veggies and toss them in a large bowl, add olives and smashed nuts. Rinse the bulgur and let it cool down for 10 minutes, set in the bowl. Add some tablespoons of pesto and fresh mint, mix well and be delighted! You can add avocado slices and hard boiled eggs if you like.
This cake has a unique ingredient, a special liquor barely unknown in other areas than my region in Italy. It was brought to me by a dear friend of mine who asked me to prepare this lovely cake for her.
300gr plain flour
180gr brown sugar
1 cup of milk
1 lemon peel
15gr baking powder
1 small glass Varnelli – anis liquor
Preheat the oven at 180C. Mix the flour with the baking powder and a pinch of salt. Whisk the egg with the sugar in a bowl, add milk and grates lemon peel. Toss the wet ingredients into the bowl with flour. Add the liquor and mix well. Set the dough in a ring-shaped tin and bake for 35 minutes. Serve at room temperature with icing sugar.
Yesterday I was so tired after a whole week of working/suffering from the icy wind here in Amsterdam (…but I still cycle everyday :P) but, you know, you are never too tired to bake muffins! This morning we had our delicious freshly baked muffins waiting for us on the table 🙂
Red beetroots and dates muffins
Ingredients : (make 10)
one large beetroot
1/2 cup of dates
1/2 cup brown sugar
1/2 cup of milk
one cup of wholewheat flour
15gr baking powder
Preheat the oven at 180°C. Clean and chop the beetroot, toss in a large cup with the dates and reduce them in a cream with the help of a mixer. Incorporate the beetroot cream with one egg, sugar and milk. Whisk well and add flour. Add 3 tablespoons of cocoa powder, cinnamon and baking powder. Set the mixture in a muffins mould and bake for 15 minute. Gnammm! 😛
I prepared this delicious and fresh salad during the Christmas days to let our body rest from all the sweet chocolate and over buttery foods that were in front of our noses. You can prepare it either in the summer for a delighting picnic in a park or at the beach 🙂
Fresh chicken salad
One chicken breast
Mix of lettuce and trevigiana
One small apple
One large carrot
Oil, balsamic vinegar
Salt, pepper, nutmeg, sesame seeds
Prepare the dressing by mixing oil, vinegar and the herbs, stir well to get an emulsion. Toss the salad and the rucola in a large bowl, add grated carrot, olives and chopped apple. Cut the chicken breast in slices, season it with a mix of mediterranean herbs and sauté in a pan. Add the chicken slices to the salad and pour the emulsion on top. Mix and serve. To have an extra healthy salad add a slices of avocado and crunched nuts.
Hi everyone, happy 2015 to you, who keeps reading my lately lazy blog 😉 🙂 Hope you had a lovely Christmas and lot of fun on new year’s eve!
I came back with plenty of recipes which I would love to share with you guys and I will begin with a dessert, the other way around! Enjoy!
savoiardi – ladyfingers
dark chocolate chips
Prepare 3 large cups of espresso coffee (I used my beloved italian Moka) and set aside. Prepare the filling by whipping the cream, add sugar if needed and 4 tablespoons of cocoa powder. Take the biscuits and soak one by one in coffee, layer a large tin with them. Fill the tin with alternate layers of biscuits and cream till the edge. Sprinkle pure chocolate chips on the last layer of cream and set the tiramisú in the fridge for at least 5 hours. It will taste better if prepared one evening before serving.
Yesterday we were celebrating Sinterklaas here in the Netherlands and our cupboard was filled with pepernoten, tiny little spiced biscuits, so I decided to add them to this weird cake. Lekker!! 😋
Banana, apple and pepernoten cake
two riped bananas
one small apple
100gr brown sugar
3 tablespoon coconut butter
one glass of yoghurt
15gr baking soda
one large handful of pepernoten
cinnamon, lemon zest
Preheat the oven at 180C. Smash the bananas in a bowl, add sugar and coconut butter. Reduce it in a puree and add yoghurt, cinnamon and lemon zest. Gradually add the flour mixed with baking soda, stir well. Crunch the pepernoten and toss them into the dough, set the mixture in a tin, add apple slices on the surface and bake it for 40 minutes.