Lemon and pistachio soft cake.

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 

 

Ingredients:

250gr flour

2 lemons

One handful pistachio nuts

2 tablespoon coconut butter

180gr brown sugar

One glass of milk

15gr baking soda

Some raisins

White chocholate

Directions:

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!

Back to my roots.

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. 





Ciambellone all’anice

Ingredients:

300gr plain flour

1 egg

180gr brown sugar

1 cup of milk

1 lemon peel

15gr baking powder

1 small glass Varnelli – anis liquor

Directions:

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. 

Red beetroots and dates muffins.

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 🙂
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Red beetroots and dates muffins
Ingredients : (make 10)
one large beetroot
1/2 cup of dates
1/2 cup brown sugar
one egg
1/2 cup of milk
one cup of wholewheat flour
cocoa powder
cinnamon
15gr baking powder

Directions :
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! 😛

Banana, apple and cookies.

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!! 😋

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Banana, apple and pepernoten cake
Ingredients:
two riped bananas
one small apple
100gr brown sugar
3 tablespoon coconut butter
one glass of yoghurt
180gr flour
15gr baking soda
one large handful of pepernoten
cinnamon, lemon zest

Directions:
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.

Banana loaf.

Finally my version of the famous banana bread, which appears in every food blog and cooking website! Well, not much to say, just that it is delicious! 🙂


Banana bread
Ingredients: (make 1 loaf)
200gr flour
3 ripe bananas
100gr brown sugar
small glass of milk
pinch of cinnamon
15gr baking soda
chocolate
poppy seeds

Directions:
Preheat the oven at 180°C. Smash the bananas into a bowl and mix with sugar until you get a creamy dough. Mix the flour with baking soda and a pinch of cinnamon, strain the flour as a fountain and pour the banana cream in it. Add milk and stir energetically. Add finally chocolate chips, poppy seeds and stir well. Grease a baking tin, pour the dough into and bake for 35 minutes. Serve.

No milk pancakes.

I was on my lunch break few days ago when my boyfriend sent me a photo on my mobile: a bunch of fresh pancakes on a plate with a sprinkle of icing sugar on top. I start drooling! There were looking amazing and surprisingly he didn’t use any milk to prepare them, but just some ripe bananas. I was really looking forward to taste them while sitting at my work, when finally, in the evening, I took a bite and I was delighted! The taste is really nice, not too sweet and perfect for a sunday morning!

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Banana pancakes

Ingredients: (for roughly 8 small pancakes)
2 ripe bananas
2 eggs
3 tablespoon brown sugar
1 tablespoon lemon juice
1 pinch of salt, 2 of cinnamon

Directions:
Peel the bananas and smash them into a bowl. Add the eggs and whisk well. Add the remaining ingredients and mix till you get a creamy texture. Preheat a pan and pour a small quantity of the dough into it, let the pancake cook for 5 minutes on each sides. Serve warm with icing sugar or jam or what your imagination better suggests!

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! 🙂 ♥

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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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A special cake.

Easter holidays were so memorable for me and my family: we had a very great time all toghether and there was a special celebration for my baby-nephew baptism-feast. (I don’t believe in Christian religion no more, but I have respect for everyone, so I attended the ceremony anyway.) For the occasion we prepared a huge cake for 40 people like the ones you see on tv (… Cake BossBuddy Valastro and Choccywoccydoodah, you know? 😉 ) and I was asked to run wild with my imagination and decorate it. What a pleasant challenge! I do love creativity! So, with pink and white fondants, here it is what my imagination gave birth…

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I was working with my brother and my sister in law from five o’clock to nine o’clock in the evening, my black trousers turned white but I absolute enjoyed every minute of my job!
These are my hand made roses…310313-1914(002)I always say: “If I didn’t study psychology, I would become a pastry-chef!” But I keep on working and dreaming on my greatest passion! I love baking and creating! 🙂
That’s the final result…
891620_10201010521735097_363568801_oEveryone was so astonished and glad about the aspect, but even about the extremely delicious, while fatty, taste! We were so proud of our piece of art! 🙂

Raw carrot dessert with dried fruits and spices.

Finally our oven is arrived and we are able to cook in our house… so I can make coooookies!;)
We had a lot of carrots in the fridge in the meantime and I prepared those raw desserts adding dried fruits and spices, they are strange but nice! Try them with apple-mousse on one side and you’ll probably want another one!

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Raw carrot desserts with dried fruits
Ingredients: (x6 pieces)
1 very big carrot (winter-wortel)
1 handful of raisins
1 handful of dried bananas
1 handful of dried dates
1 tablespoon of cinnamon
1/2 tablespoon of gember
2 tablespoons of honey

apple-mousse, biscuits

Proceeding:
Peel and wash the carrot, grind it with a blender.
Add all the ingredients in the bowl and blend all togheter untill everything has been incorporated.
Put the dough in muffins-mould and let it rest in the fridge for at least 3 hours.
Take out of the fridge half an hour before eating.
Serve with apple mousse and biscuits.

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Cuori e riflessioni per San Valentino.

Cuori, cuori ovunque. Chi ha inventato la ricorrenza di San Valentino? O sono io che ho sviluppato repulsione a cuoricini illusori e sdolcinatezze varie o semplicemente ho concentrato la mia attenzione su altre cose più interessanti e utili che festeggiare ricorrenze come queste. Anche perchè, diciamocelo, se ami una persona, glielo dimostri ogni giorno e non in modo particolare solamente il 14 di febbraio, riempendogli la pancia di cene costose e vini che, alla fine, sanno solo di sugher0. Per me, l’amore è ben altra cosa…
E per citare Eternal Sunshine of a Spotless Mind :

Random thoughts for Valentine’s Day, 2004. Today is a holiday invented by greeting card companies. To make people feel like crap.

grumpy-cat-valentine

In barba a tutte le convenzioni sociali-commerciali sanvalentiniane, io ho preparato una bella crostata alla marmellata di (a)more con cinque cuoricini sopra che io e mia mamma ci siamo golosamente pappate. 😉

Crostata alle more
Ingredienti:
300gr di farina integrale
80gr di zucchero di canna
3/4 cucchiai di olio evo
cannella a volontà
un barattolo di marmellata di more

Procedimento:
Impastare la farina con lo zucchero, l’olio, la cannella e acqua fino ad ottenere un impasto solido. Lasciar riposare in frigo per una mezzora. Stendere l’impasto e sistemarlo su una teglia, riempire con la marmellata e decorare la superficie a piacere con l’impasto rimasto. Infornare per 45 minuti a 180°C. Servire a temperatura ambiente.

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Hearts. Hearts everywhere. Who has invented San Valentine day? Do I develop repulse towards misleading hearts and mushy things or simply I put my focus on more important and useful things then celebrate those days. Even more, if you truly love someone, you show it every day and not only particulary on the 14th of February, filling his or her belly with expensive dinners and cork-taste wines. In my opinion, love is totally different…
And quoting Eternal Sunshine of a Spotless Mind:

Random thoughts for Valentine’s Day, 2004. Today is a holiday invented by greeting card companies. To make people feel like crap.

In spite of every social and commercial san Valentine norms, I prepared a delightful blackberry jam custard pie with five hearts on it, which me and my mother have greedly crunched 😉

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Blackberry custard pie
Ingredients:
300gr wholewheat flour
80gr brown sugar
3/4 tablespoons of olive oil
cinnamon
one pot of blackberry jam

Proceeding:
Mix the flour with sugar, oil, cinnamon and water untill you get a solid pastry. Let it rest in the fridge for half an hour. Roll out the pastry and put in a bakin tin, fill with the jam and decor the surface as you want with the remain of the pastry. Bake for 45 minutes at 180°C. Serve at room temperature.

Bon appetit!
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