Special Occations --- like Mother's Day!
Unfortunately I can't be with my mum on Mother's Day. I used to invite her to a big brekki, but since I moved to Australia, this is not an option anymore. So I try my best to give her a nice present anyway.
I saw a great technique online for how to make pastry roses!
It is so simple and looks just great. Almost to pretty to eat, hihi.
The recipe I saw was more than simple - and I thought,
what looks like a rose, should also taste like a rose! So I changed the recipe.
I also experimented with the juice of the tined chick peas for the first time. I saw that it is possible to make kind of beaten egg whites. I gave this a go and I was amazed, what a creamy froth I got. It needs a bit of work, but it is worth it.
You can serve the pastry roses with a bit of icing sugar, but I really loved the mix of the pastry roses and the froth.
Let's get started!
To make 6 roses you need:
1-2 sheet of vegan puff pastry, 2 organic apples - halfed and sliced thin, 1 small lemon, 3 tbsp rose water, 500ml water, 2 heaps tbsp strawberry jam, 2 tbsp rice malt syrup, 3 tbsp Nuttelex sunflower margarine - melted.
To make the froth:
the juice of 1 tin of chick peas, 1 tbsp rose water, 2 tbsp Grenadine, 3 tbsp Vanilla sugar, 4-5 tbsp raw casta sugar.
To make the froth, just add the chick pea juice into a bowl and start whisking with your hand mixer. Whilst you whisk, add the sugar. Whisk as long on high speed until you receive a firm froth. Add the rose water and grenadine and finish to whisk. Done!
Unfortunately I can't be with my mum on Mother's Day. I used to invite her to a big brekki, but since I moved to Australia, this is not an option anymore. So I try my best to give her a nice present anyway.
I saw a great technique online for how to make pastry roses!
It is so simple and looks just great. Almost to pretty to eat, hihi.
The recipe I saw was more than simple - and I thought,
what looks like a rose, should also taste like a rose! So I changed the recipe.
I also experimented with the juice of the tined chick peas for the first time. I saw that it is possible to make kind of beaten egg whites. I gave this a go and I was amazed, what a creamy froth I got. It needs a bit of work, but it is worth it.
You can serve the pastry roses with a bit of icing sugar, but I really loved the mix of the pastry roses and the froth.
Let's get started!
To make 6 roses you need:
1-2 sheet of vegan puff pastry, 2 organic apples - halfed and sliced thin, 1 small lemon, 3 tbsp rose water, 500ml water, 2 heaps tbsp strawberry jam, 2 tbsp rice malt syrup, 3 tbsp Nuttelex sunflower margarine - melted.
To make the froth:
the juice of 1 tin of chick peas, 1 tbsp rose water, 2 tbsp Grenadine, 3 tbsp Vanilla sugar, 4-5 tbsp raw casta sugar.
To make the froth, just add the chick pea juice into a bowl and start whisking with your hand mixer. Whilst you whisk, add the sugar. Whisk as long on high speed until you receive a firm froth. Add the rose water and grenadine and finish to whisk. Done!
Valentines Day is knocking on the door!
And what better way to show love with something homemade. With chocolate!
I made some really nice Raspberry Jellies. I just love raspberries. But you also can use whatever fruit you like.
I think this is a really nice idea to make for Valentines Day to show your Valentine, how special he or she is :-)
To make 16 hearts I used:
1 cup of frozen raspberries, a little bit of water (approx 100ml), juice of half a small lemon, half a cup of raw sugar, half a tsp of rosewater, 2 tbsp vanilla sugar, 2 tbsp agar agar powder, 80g dark chocolate, 1 tbsp vanilla sugar, 2 tbsp dessicated coconut.
Rustic Orange & Chocolate Chip Cookies\Biscuits -----
I had this idea for a couple of weeks. I got beautiful organic oranges. And I always grate the zest before I juice or eat an orange. So I had great organic orange zest --- I dried it for a couple of days, perfect for a cake or cookies.
To make this cookies\biscuits you need:
1,5 cup of Atta whole meal flour,1 cup hazelnut meal, 3\4 cup raw sugar, 3 tbsp. dry orange zest, 1 tbsp. fresh grated orange zest (please use organic oranges!), 2 tbsp. vanilla sugar, 7 tbsp. Nuttelex sunflower margarine, 100ml Almond milk, 1 dash of salt, 1 tsp. saffron colour and 1 cup of dairy free chocolate chips, I used Sweet Williams chocolate chips.
Preheat oven to 180C and bake for 13 - 15min.
Cupcakes!
Everybody loves them. After I had so much success with my Tiramisu dessert on a special event night, I thought about to make Tiramisu Cupcakes. And it worked pretty good. I had some leftover coffee chocolates. Easy to make. Just melt some dark chocolate, add instant coffee, that's it.
Most people love Tiramisu. To have this in a smaller format as a kind of cake, is really a nice add to every cupcake "party".
To make 10-12 cupcakes you need:
1 cup wholemeal Atta flour, 1\2 cup plain flour, 1 tbsp baking powder, 1 knife tip baking natron, 1,5 tbsp vanilla essence, 2 tbsp vanilla sugar, 1 sprinkle of seasalt, 3 tbsp Nuttelex sunflower margarine, 1\2 - 3\4 cup of raw sugar, 100ml sunflower oil, 4 tbsp instand coffee mixed with 50ml warm water (to dissolve it), 1,5 cup almond milk, 4 tbsp apple sauce.
For the cream you need:
5 tbsp Nuttlex sunflower margarine, 4 tbsp icing sugar, 1 generous splash Amaretto, 4 heaps tbsp Soyatoo soy cream, 2 tbsp vanilla sugar.
A little bit of extra coffee powder and cocoa powder for dusting.
Preheat oven to 170C
Mix all ingredients for the batter into your food processor and process to a creamy and smooth batter. Fill into cupcakes and bakes for approx. 15-20min. Remove from oven when ready and cool down complete.
To make the cream mix the margarine, vanilla sugar and icing sugar and process to a fluffy consistency. Add the Amaretto and process again. Add the cream and bring it together --- refridgerate.
When the cupcakes are cooled out, add the cream into a piping bag and pipe on the cupcakes. Sprinkle with coffee and cocoa powder and refridgerate.
ENJOY
Have a look at my Muffins --- they are so pretty.
I was doing some baking for a bake sale for Farm Animal Rescue --- I made this delicous Raspberry Muffins, my famous Feta & Spinach pastries and my Austrian Cream Cheese Strudels. The bake sale was a huge success --- a lot of cupcakes, caramel slices, chocolate, garlic bread and and and ... GREAT.
This Muffins are great for any occation. A high tea party, a wedding, kids party, bake sale --- whatever, you name it.
I love raspberries. To make the glazing I used the pure raspberry juice from the defrosted raspberries. This turned the glazing into this amazing colour. Often we so don't need food colour and all this stuff. Nature gives us everything --- even a beautiful bright colour :-)
To make 11 Muffins you need:
1,5 cup of organic plain flour, 1\2 cup wholemeal Atta flour, 1\4 cup roasted almond meal, 1 tsp lemon zest, 2 tbsp baking powder, 1 tbsp vanilla essence, 2 tbsp vanilla sugar, 3 tbsp Nuttelex coconut or sunflower margarine, 100ml sunflower oil, 400ml almond milk, 1 cup organic raw sugar, 225g frozen raspberries (defrosted).
Just add all ingredients into your food processor, except of the raspberries. When the raspberries are defrosted, place in a sieve and push carefully some juice out of the fruits. This juice will be neccessary for the glaze!
Process all ingredients to a smooth, slighly thick, batter. Preheat oven to 170C --- add the raspberries into the batter, mix carefully to combine and pour into muffin patty pans - but place this patty pans into a muffin tray! They need stability. When ready, add into the oven and bake for 30min --- cool completly!
For the glaze just mix icing sugar with the raspberry juice --- the icing should be smooth and not to liquish. Sprinkle on top of the muffins and let it firm. Done!
ENJOY