Chocolate Cups with White Chocolate Pastry Cream

Monday, July 21, 2014

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Pastry Cream, a very versatile cream used to fill cakes, pastry shells or as a filling for those cute chocolate cups. It is quite simple to make at home, and can be easily flavoured many different ways including chocolate, coffee, with liqueurs, lemon or any extracts, although vanilla remains the most common.

  • 300 ml Whole milk
  • 1 Vanilla bean, split and scraped
  • 3 Large egg yolks
  • 35 g Green bean starch (or cornstarch)
  • 0,2 g Pure stevia extract powder (or 50 g sugar)
  • Pinch of salt
  • 1 tbsp Orange liqueur, optional
  • 100 g White chocolate, cut into chunks
  • Dark chocolate cups
  • Fresh berries
  • Lemon balm
  1. In a saucepan, heat the whole milk, vanilla bean and seeds over medium heat until simmering.
  2. Combine the cornstarch, stevia extract powder, salt and egg yolks. Once the milk has come to a simmer, remove the vanilla bean and add 1/3 of the milk into the egg mixture and whisk until combined and smooth.
  3. Now return it to the saucepan and cook over medium heat until it comes to a boil. Whisk it constantly for 3-5 minutes until thick. Remove from the heat and add in orange liqueur if using and white chocolate chunks. Whisk until smooth. Press a plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until well chilled. Fill the chocolate cups with the pastry cream and garnish with berries and lemon balm leaves.

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Freekeh Black Quinoa Cookies

Thursday, July 17, 2014

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These delicate buttery wholegrain cookies, made with ground green spelt berries, black quinoa, butter and egg, sweetened with pure stevia extract, are delicious plain, dipped in dark chocolate, or sandwiched with flavoured cream.
Freekeh (also known as Grünkern in Germany) is roasted green spelt berries. The spelt is harvested when it is still young and green. It is then slow roasted over coals in the hulls, and is then de-hulled resulting in a beautiful green spelt berry.

Freekeh Black Quinoa Cookies

adapted from Eat Smarter
  • 150 g Green spelt berries, ground into flour
  • 50 g Black quinoa, uncooked
  • 0.2 g Pure stevia extract powder (or 75 g sugar)
  • Pinch of salt
  • 100 g Cold butter, cubed
  • 1 Egg
  1. Combine together the ground green spelt, black quinoa, stevia extract powder and pinch of salt. Add in cubed butter and rub into flour until mixture resembles breadcrumbs, then, using your hands, add in egg to bring it together.
  2. With your hands, flatten out the ball of dough until it is about 2cm thick, then wrap it in cling film and leave in the fridge for at least 30 minutes.
  3. Preheat the oven to 180C/350F. Roll out the dough between two parchment sheets until about 3 mm thick. Cut out cookies with cookie cutters and place on a baking tray lined with parchment. Bake for about 10 minutes. Let cool on the tray for 10 minutes then transfer to a wire rack to cool completely.

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Summer Salad with Goji Berries and Poppy Peach Vinaigrette

Sunday, July 13, 2014

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This fresh, colourful summer salad with a vibrant fruity vinaigrette is quick and easy, and the perfect way to enjoy all the produce that's in season now. Antioxidant-rich goji berries add a note of exotic sweetness to this light summery salad. If goji berries aren't your thing, you can always swap them out for dried cranberries or cherries.

Poppy Peach VinaigretteSalad
  • 3 Ripe peaches
  • 3 tbsp White balsamic
  • 1 tsp Truffle mustard
  • 1/2 tsp Salt
  • 3 tbsp Olive oil
  • 1/2 tbsp Poppy seeds
  • 150 g Mixed Asian salad leaves
  • 6 Cherry radishes, thinly sliced
  • 2 Ripe but firm peaches
  • 1 tbsp Goji berries
  1. To prepare the dressing. Peel and pit the peaches. Cut the peaches into chunks and place in a blender with the white balsamic, truffle mustard, salt and olive oil. Whirl until smooth. Stir in poppy seeds.
  2. Pile the mixed salad leaves, cherry radishes and peaches on two serving plates. Scatter the goji berries over. Drizzle the salad with dressing and toss gently to coat.



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Peanut Butter Banana Popsicles (Vegan, Gluten-free)

Tuesday, July 08, 2014

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There's nothing like a cold and healthy popsicle to cool you down on scorching hot summer days. These creamy icy treats, featuring ripe banana, peanut butter and coconut water, will satisfy your craving for something frosty without adding on extra pounds, esp. if you adore the combination of peanut butter and banana.

  • 3 Large ripe bananas
  • 100 g Crunchy peanut butter
  • 120 ml Coconut water
  • 1 tbsp Maple syrup, optional
  1. Combine all of the ingredients in a blender, and process until well combined.
  2. Divide the mixture into 8 moulds and place a stick in the middle of each mould, and freeze for at least 6 hours, or until firm.


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Einkorn Protein Banana Bread

Thursday, July 03, 2014

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Made with bananas (both fresh and dehydrated), whey isolate, and egg whites, this king of quick bread is packed with the protein and deliciousness of whole grain flour milled fresh from einkorn wheat berries. You can also bake this bread with other whole grain flour, for example, kamut, emmer or spelt.
Einkorn (from German Einkorn, literally "single grain") is considered to be the oldest form of cultivated wheat, dating back over 10,000 years, and completely unhybridized.
This glorious ancient grain is unique in flavour and nutritional benefits. Baked goods made with einkorn have a nice yellowish colour, which is due to its high content of lutein, a yellow pigment that has been associated with eye health and beta-carotene, an antioxidant that plays an essential role in bone growth, skin health and strengthening the immune system.
Einkorn, while not gluten-free, produces a natural gluten that is considered “gluten-safe” for some people with gluten sensitivity.

Einkorn Protein Banana Bread

adapted from Muscle Food
  1. Preheat the oven to 180C/350F. Line a 25-30cm loaf pan with parchment.
  2. Sieve freshly ground einkorn flour, protein isolate, baking powder, cinnamon powder and salt.
  3. Stir together the mashed bananas, egg whites and water in another bowl, then pour into the dry mixture.
  4. Mix well and pour into the prepared loaf pan. Lightly press some dehydrated banana chips into the batter. Bake in the middle of hot oven for about 50 minutes. Insert a skewer into the centre, if it comes out clean, the bread is ready.

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Quark Oatbran Bread

Friday, June 27, 2014

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A delicious and healthy bread with Magerquark (German fresh cheese, almost fat-free), oat bran, and eggs. Dense, moist, gluten-free friendly and a perfect compliment to salads and soups.
Oat bran is the outside casing of the oat grain and contains soluble fiber, which helps lower your cholesterol and provide a number of other health benefits.

Gluten Free Quark Oatbran Bread

adapted from Fitness Dessert
  • 500 g 0.2% Magerquark (German fresh cheese)
  • 50 ml 1.5% Milk
  • 2 Large eggs
  • 2 Large egg whites
  • 250 g Gluten-free oat bran
  • 2 tsp Baking powder
  • 1 tbsp Fresh thyme leaves
  • 3 Thyme branches
  • Herb salt
  • Black pepper
  1. Preheat the oven to 180C/350F. Line a 25-cm loaf pan with parchment paper.
  2. Stir together the Magerquark, milk, eggs, and egg whites in a mixing bowl. Add in oat bran, baking powder, thyme leaves, herb salt and black pepper. Combine all the ingredients with a hand mixer until well combined.
  3. Spoon the thick batter into the prepared loaf pan. Garnish with thyme branches. Bake in the center of hot oven for about 35 minutes.

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Quinoa Chicken Salad with Lemon Balm Walnut Vinaigrette

Sunday, June 22, 2014

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A wholesome quinoa salad with chicken breast leftover, bell pepper, and arugula tossed with a lemon balm walnut vinaigrette. It is quick and easy to make and equally good warm or cold.

Lemon Balm VinaigretteSalad
  • 1 Small shallot, minced
  • 2 tbsp Lemon balm leaves, finely minced
  • 2 tbsp White wine vinegar
  • 1 tbsp Fresh lemon juice
  • 80 ml Walnut oil
  • Sea salt to taste
  • Black pepper to taste
  • 180 g Quinoa, soaked overnight
  • 180 ml Water
  • Sea salt
  • 180 g Chicken breast, cooked and diced
  • 1 Red bell pepper, diced
  • 1 handful Arugula leaves, chopped
  • Belgian endive to serve, optional
  1. Soak quinoa in plenty of fresh water overnight. When you are ready to cook the quinoa, strain the quinoa in a fine sieve and rinse well, until the water runs clear.
  2. Heat the water with a little sea salt in a medium saucepan. When the water comes to a boil, add in the soaked quinoa. Cover and let cook for 5 minutes. Stir and then leave uncovered for another 10 minutes.
  3. Mix all dressing ingredients except walnut oil together, then slowly blend in the oil. Mix well before serving.
  4. Place cooked quinoa, diced chicken breast, bell pepper and arugula in a salad bowl. Toss with the prepared vinaigrette. Serve over Belgian endive leaves if desired.

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