Christmas Stollen! ---- A German Christmas without Stollen is like Easter without easter eggs ....
I added this recipe to my Gluten Free section ... so please follow this link and get straight to the recipe :-)
anges-kitchen-veggieart.weebly.com/gluten-free-delights.html
I added this recipe to my Gluten Free section ... so please follow this link and get straight to the recipe :-)
anges-kitchen-veggieart.weebly.com/gluten-free-delights.html
Spiced candied almonds!
A typical German Christmas Market sweet. I think that is the most sold sweet on a Christmas Market. Unfortunately to make the original ones you need this huge tool where the almonds are made in. But the home version is delicous too.
All you need is a frying pan!
Almonds are a great source of Vitamin B2, Vitamin E, Fibre and Protein - so enjoy!
How to make this simple and very delicous almonds?
All you need for 1 serve is:
1 cup of raw almonds, 1 tsp Dutch cinnamon, 2 tbsp vanilla sugar and approx. 1\2 cup of casta raw sugar.
A typical German Christmas Market sweet. I think that is the most sold sweet on a Christmas Market. Unfortunately to make the original ones you need this huge tool where the almonds are made in. But the home version is delicous too.
All you need is a frying pan!
Almonds are a great source of Vitamin B2, Vitamin E, Fibre and Protein - so enjoy!
How to make this simple and very delicous almonds?
All you need for 1 serve is:
1 cup of raw almonds, 1 tsp Dutch cinnamon, 2 tbsp vanilla sugar and approx. 1\2 cup of casta raw sugar.
Only 1,5 weeks to go til Christmas!
Have a look at my fantastic Christmas Snowballs --- this is an easy to make, and so delicious Christmas delight. You should give it a go. I always bake these for Christmas and Christmas in July. And, my recipe actually ended up in the Food magazin from Best Recipes (Food Ideas). It was a competiton I joined and was very pleased and happy to see my recipe impressed the judges :-)
To make the snowballs you need:
2 cups "00" flour (the italian one from Coles is great)
1,5 cups ground almonds
180 - 200g cold Nuttelex margarine
1/4 cup casta raw sugar (Organic from Coles or Woolies)
3 tbsp vanilla sugar
1 pinch of seasalt
3 cups Icing sugar mixed with 6 tbsp vanilla sugar
Mix all ingredients, except of the icing sugar, into a bowl and knet to a smooth dough. You need to use cold margarine, otherwise it will "run away" in your hands, haha! When done refridgerate for 1/2 hour or longer.
You easily can prepare the dough and bake it later.
To make the snowballs, use around 20g of the dough and shape into little balls.
Bake for 10-15 min in the preheated oven 170C --- When baked cool down for just a litte bit and when still hot, add to the icing/vanilla mix. Cover well and place into a metal cookie box. When cold, sprinkle with some more icing/vanilla.
Please store this balls in a cookie tin box and give them a couple of days resting time. If possible, haha.
You can eat it straight away of course. But trust me, as longer they rest, as better they turn!!!
Linzer Augen Christmas Cookies
Christmas season is knocking on the door!
I was looking for something different to bake this year. Usually I bake my snowballs and cinnamon stars, but this time I wanted something else. My sweetheart requested something sweet and something savory for a morning tea he has with his working mates.
When my mum told me she baked some cookies from an old Berlin cooking book, I scented my new Christmas delight. And when she told me how delicous her cookies are, and almost already all eaten, I had to give the recipe a go. Good decision - the cookies are really great. You can bake these with every jam you like --- But I think apricot really is perfect for this.
This cookies are great for any occation. Christmas, Easter, morning teas, afternoon coffe ... you name it!
For me this also is a little bit of childhood memory --- I remember this one sweet-shop close to my grannies place. They sold any kind of sweets --- also cookies. And I loved the cookies with the jam in the middle. They looked a bit different, but the jam was similar. It is also an Austrian cookie --- thats why they are named "Linzer Augen" -- Linz is a city in Austria.
So, let's get started! This is an easy to make recipe.
From the dough I made I got 20 cookies.
You need for the dough:
300g wholemeal Atta flour ( thats what I used, but the recipe say's plain flour), 50g potato flour (potato starch), 100g almond meal, 85g icing sugar, 2 tbsp Vanilla sugar ( I used Bourbon Vanilla Sugar), 1\4 tbsp seasalt, 225g Nuttelex sunflower margarine.
To bring it together you need:
50g icing sugar, 1 tbsp vanilla sugar, 5 tbsp apricot jam (I used one with 75% fruit content - no visible fruits).
Christmas season is knocking on the door!
I was looking for something different to bake this year. Usually I bake my snowballs and cinnamon stars, but this time I wanted something else. My sweetheart requested something sweet and something savory for a morning tea he has with his working mates.
When my mum told me she baked some cookies from an old Berlin cooking book, I scented my new Christmas delight. And when she told me how delicous her cookies are, and almost already all eaten, I had to give the recipe a go. Good decision - the cookies are really great. You can bake these with every jam you like --- But I think apricot really is perfect for this.
This cookies are great for any occation. Christmas, Easter, morning teas, afternoon coffe ... you name it!
For me this also is a little bit of childhood memory --- I remember this one sweet-shop close to my grannies place. They sold any kind of sweets --- also cookies. And I loved the cookies with the jam in the middle. They looked a bit different, but the jam was similar. It is also an Austrian cookie --- thats why they are named "Linzer Augen" -- Linz is a city in Austria.
So, let's get started! This is an easy to make recipe.
From the dough I made I got 20 cookies.
You need for the dough:
300g wholemeal Atta flour ( thats what I used, but the recipe say's plain flour), 50g potato flour (potato starch), 100g almond meal, 85g icing sugar, 2 tbsp Vanilla sugar ( I used Bourbon Vanilla Sugar), 1\4 tbsp seasalt, 225g Nuttelex sunflower margarine.
To bring it together you need:
50g icing sugar, 1 tbsp vanilla sugar, 5 tbsp apricot jam (I used one with 75% fruit content - no visible fruits).
Do you need a Christmas gift idea?
Here is one!
I made some fantastic Spekulatius Truffle. Spekulatius is a German Christmas cookie.
To use this to make truffles, is a great idea.
I thought all week about to make something special. I for sure had something sweet in mind, what can be turned into a great gift. Put these truffle in little muffin cups, add into a nice gift box - bow it and here you are.
A handmade gift for any occasion. I am very happy with my new recipe.
These truffles are easy to make and you do not need a lot of ingredients.
Let's get started!
To make around 30 truffles (approx. 15g each) you need:
200g Spekulatius cookies (with or without almonds), 200g dark chocolate, 50g icing sugar, 80g Nuttelex sunflower margarine, 5 tbsp dark rum (I used Meyers), 1 cup plain cocoa powder.
Do you still need a delicous Christmas dessert? Here is one!
I named this dessert "Cherry Bomb". Because of one German christmas gingerbread delight I so love. It's a little Gingerbread "cake" with a cherry jam centre, covered in chocolate. Because it is to hot here at my place, I have to find other sweets to put on the Christmas table. Chocolate itself is not a good idea, it melts haha.
So I thought about a cold pudding with gingerbread chocolate taste and cherry "pudding" on top.
I made this dessert for my community christmas party --- and people just loved it. Not even realised that they had a vegan dessert! Also a working mate of my partner was impressed, he even wants to have the recipe! Here it is :-)
I love when people are surprised how great vegan desserts are. These puddings will also surpise your non vegan friends and family --- my little Christmas gift for you. I created this recipe and I think, I did a pretty good job :-)
Ok, here is what you need - you get 3 portions or approx. 10 small ones:
300ml Almond milk (unsweetened), 300ml Soy or Rice cream, 3,5 tbsp vanilla custard powder (dissolved with a bit of almond milk), 1 tbsp vanilla essence, 40g dark chocolate, 3 tbsp raw sugar, 1\2 tsp ground coriander, 1\2 tsp nutmeg, 1tsp dutch cinnamon, 1\4 tsp ground cardamon, 3 tbsp plain cocoa powder.
For the cherry topping you need:
1 big glass cherry compote (I got mine from Aldi)
1\2 tsp cinnamon
Juice of half a small lemon
2 tbsp potato starch dissolved with a splash of water
Start with the cherries. Add to a pot and bring to a simmer. Add cinnamon and lemon juice. When you reach the simmer, add the dissolved potato starch. Whisk well. The cherries should thicken slighly. Bring to a very short boil, turn off the heat and set aside.
Add almond milk, cream, vanilla essence, the chocolate (break in small pieces), sugar and stir regulary until the chocolate has resolved. Now add the spices and cocoa. Bring all without lumps together. Prepare the custard powder. Mix with a little bit of almond milk and mix well. No lumps please! When ready - add to the simmering pot. Whisk immediately whilst you add the custard mix. Whisk well and turn off the heat.
Add into dessert glasses etc and top with the cherries. Let it cool and refridgerate. Serve this dessert cold.
Merry Christmas :-)