They are simple to make, and they are moist, tender and packed with flavours. If you plan to use frozen berries, don't thaw them as it will stain the batter purple, and you may have to bake the muffins slightly longer than the stated time.
- 300 g Blackberries
- 100 g Hazelnuts, chopped
- 250 g All-purpose flour
- 3 tsp Baking powder
- 1/4 tsp Salt
- 2 Eggs
- 200 ml Buttermilk
- 150 g Brown sugar
- 130 g Butter, melted
- 50 ml Baileys
- 1/2 tbsp Vanilla sugar
- Preheat the oven to 200C/400F. Prepare 15-17 muffin cups with paper liners. Place a small skillet over medium heat, add the chopped hazelnuts and toast until golden, stirring occassionally. Remove and cool.
- Whisk together the 60 grams of roasted chopped hazelnuts, flour, baking powder, and salt in a large bowl. In a separate bowl, whisk together eggs, buttermilk, brown sugar, butter and Baileys. Add the wet mixture to the dry mixture and mix together with a few light strokes, just until the dry ingredients are moistened. Gently fold in the fresh blackberries.
- Mix the rest of roasted chopped hazelnuts and vanilla sugar in a small bowl. Divide the batter evenly among the muffin cups. Sprinkle the vanilla mixture on the top of each muffin. Bake until a toothpick inserted into the middle of 1 or 2 of the muffins comes out clean, 20 to 25 minutes. Let cool for 5 minutes before removing from the pan.
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I am sending this to Buttery Throwdown!- Blog Event and Giveaway hosted in Fun and Food Cafe.
A crispy, juicy, and sweet radish salad with white radish, radicchio, garden cress and a simple vinaigrette.
White radish, also known as daikon, is moderately high in Vitamin C, and contain dietary fiber which is important to help keep your body's digestive system functioning smoothly. According to "Traditional Chinese Medicine", white radish is sweet in taste and cool in nature. It aids to clear away heat in the body effectively and promote the digestion. It is also used in the treatment of asthma, bronchitis, mineral deficiencies, and liver and gallbladder troubles. While white radishes can be eaten cooked, such stir-fried or in soup, they are very delicious in raw form and juiced. If you are interested in learning more about this humble root vegetable, read more here.
Recipe adapted from Essen und Trinken
- Peel the radish and slice it into thin disks or half-moons. Try using a mandolin slicer if you have one, for even thin slices. Finely shred the radicchio.
- Whisk the white wine vinegar with the oil, sugar, and salt. Arrange the radish, radicchio and garden cress on a serving dish. Drizzle the dressing over and sprinkle with the crushed red peppercorns.
Juicy, ripe peaches in a warm cinnamon/nutmeg scented crisp is the ultimate comfort food. Substitute peaches for other stone fruits like nectarines or plums, or a mix of any seasonal juicy fruits. This is very easy and quick to put together and a great way to enjoy those tender, flavorful and delicious peaches that have high levels of water and dietary fiber.
- Preheat oven to 190C/375F. Lightly butter a rectangular baking dish, about 25x15-cm / 10x6-inch. Toss the peaches with the lemon juice, zest, vanilla extract and 2 tablespoons of whole grain speｌt flour. Spread peaches in the prepared baking dish.
- Stir together rolled spelt, almond slices, flour, sugar, spices, and salt in a bowl, and then work in butter with a pastry blender or your fingertips until mixture forms small clumps. Sprinkle crumb mixture evenly over fruit.
- Bake in middle of oven until topping is golden and peaches are tender, 40 to 45 minutes. Cool slightly and serve warm, dusted with icing sugar, if desired.
A healthy and delicious summer salad with lovely juicy cherry tomatoes, garden fresh mint leaves, and a little of finely diced red onions. Don't overdress this salad....just a little bit salt, black pepper, drizzle of quality olive oil and if desired, a sprinkle of finely grated lemon zest to finish off.
- Halve the tomatoes and scatter over a large plate. Finely chop the red onion and tear up the mint leaves.
- Throw the onion and mint over the tomatoes. Can be kept, covered, 3-4 hours ahead. Just before serving, drizzle with extra virgin olive oil, season with salt and ground black pepper and finely grate a little lemon zest over the top.
This is a rustic rye loaf hollowed out and refilled with a mixture of ricotta, cream cheese, chives, and vegetables. Original recipe calls for 150 grams of bacon bits for the filling, I omitted it for the sake of eating healthy and just used more potatoes and ricotta instead.
Recipe adapted from Essen und Trinken
- Cook the potatoes in salted water for 20 minutes until fork tender. Drain. Peel the potatoes while still warm, and push through a passatutto or potato ricer.
- Hard boil the eggs for about 8 minutes. Drain, cover with cold water and leave to cool. Cut the chives into rings with scissors. Deseed the sweet bell peppers and finely dice. Cut the gherkin into fine dices. Peel the eggs and roughly chop them.
- Combine the chive rings, diced bell peppers, gherkin, eggs, ricotta and cream cheese in a large bowl together with mashed potatoes. Season with salt and pepper. Cut an inch off the top of bread loaf, and hollow out center of loaf.
- Refill the loaf with the prepared cheese mixture. Store the whole loaf in a paper bag and chill for 2-3 hours until the filling is set. Slice and serve.
A rather different, but tasty nonetheless biscotti recipe with whole wheat spelt, and chocolate-flavoured red wine. Caraway seeds and black pepper have added a flirtatious spicy twist that compliments a glass of powerful Châteauneuf-du-Pape perfectly.
Recipe adapted from Too Much Food
- 360 g Whole wheat spelt
- 1/2 tbsp Baking powder
- 40 g Caster sugar
- 1/8 tsp Salt
- 3/4 tsp Freshly cracked black pepper
- 1 tbsp Caraway seeds
- 300 ml Chocolate flavoured red wine
- 1/2 Egg white, lightly beaten
- Preheat the oven to 180C/350F. Line a baking tray with parchment paper. Mix together whole wheat spelt flour, baking powder, sugar, salt, black pepper and caraway seeds in a large bowl.
- Pour in red wine and olive oil. Mix until smooth. Divide dough in half and shape two logs, 10 inches long and 3 inches wide. Brush the tops with egg white.
- Bake in the preheated oven for 30 minutes. Remove from the oven and let cool for 10 minutes. Reduce the oven temperature to 93C/200F. Slice each log into 1/2-inch-wide slices with a serrated knife.
- Arrange slices, cut side down, on same baking sheet. Bake for about 30 minutes. Turn biscotti over halfway in between. Transfer to rack and cool.
This light and delicious NO BAKE cheesecake is perfect for summer. It is made with lower fat cream cheese, whipping cream, Swiss meringue and garnished with a mix of coconut and mint. I have also added a layer of cake roll in between, but other cake leftover or even Oreo cookies would make a great substitute.
Recipe inspired by Food Network
- Combine the rum and lime juice in a medium, heatproof bowl, and sprinkle the gelatin over the surface. Allow to soak for 5 minutes, then place the bowl over a small pan of gently simmering water and stir several times to melt the gelatin, about 1 minute. Remove the bowl from the pan and cool the gelatin slightly.
- Beat the cream cheese at medium speed until soft and light, scraping the bowl and beaters often. Beat in the cream until smooth. Combine the egg whites and sugar in the clean, dry bowl of the electric mixer and heat over simmering water, whisking constantly, until the egg whites are hot and sugar is dissolved. Attach the bowl to the mixer and whip with the whisk attachment at medium speed until cold and firm.
- Beat 1/4 of the cream cheese mixture into the dissolved gelatin, then beat the gelatin mixture into the remaining cream cheese. Fold in the meringue in several additions.
- Line a 25x13x6 cm /10x5x2 inch loaf pan with plastic wrap and set aside. Pour half of the filling into the prepared loaf pan, then the Swiss rolls and lastly the other half of the mousse. Cover and refrigerate until at least 6 hours or overnight until set.
- Use a vegetable chopper to process the desiccated coconut and mint leaves until well combined. Remove the cake from the form and place it on a serving plate. Sprinkle the coconut-mint mixture all over the cake.
This pasta is REALLY simple, fast, and delicious, too, just like most of Italian recipes. It perfectly combines the delicious flavours with balanced nutrition and since the sauce can be prepared ahead of time, this is ideal for those who haven't much time to cook, but are unwilling to compromise on a bottled sauce.
Adapted from Taste
- 120 g Pitted green olives
- 2 Garlic cloves, roughly chopped
- 1/2 bunch Mint, leaves picked
- 1/2 bunch Flat-leaf parsley, leaves picked
- 1/3 cup Grated Parmesan, plus extra shavings to serve
- 100 ml Olive oil
- Freshly mulled black pepper
- 400 g Spaghetti
- Some radicchio, shredded
- Rinse and drain olives, then pulse in a food processor with garlic, herbs, cheese and oil until roughly chopped, not smooth. Season with pepper.
- Cook pasta in a large pan of boiling salted water for about 10 minutes or until al dente. Drain, then return pasta to pan.
- Add the pesto and shredded radicchio. Toss gently to combine. Serve with extra cheese shavings.
This is an easy dish to assemble and so tasty with loaded flavours. I had them with some spinach pasta and some greens for the lunch. It was a pure comfort. The smoked sweet paprika gives this creamy braised chicken dish a distinctive flavour.
Adapted from Taste
- 700 g Chicken drumsticks
- Salt and black pepper
- 1 tbsp Corn oil
- 2-3 Shallots, thinly sliced
- 2 clove Garlic, thinly sliced
- 2/3 tbsp Sweet smoked paprika
- 1 tsp Cumin seeds
- 1/2 can Tomato
- 300 ml Chicken stock
- 90 g Sour cream
- Some chopped fresh flat leaf parsley
- Rinse the chicken drumsticks thoroughly and pat them dry with paper towels. Give the drumstick a few cuts with a knife. Season the drumsticks with salt and pepper.
- Heat the oil in a large skillet over medium heat. Cook for 5 minutes on each side or until chicken drumsticks are golden. Remove and drain on paper towel.
- Add sliced shallots and garlic to the pan. Cook, stirring, until golden. Add in smoked paprika and cumin seeds. Stir briefly, then add in tomato and stock. Return the chicken drumsticks to the skillet. Bring it to the boil. Reduce heat to low. Cover and simmer for 20 minutes. Uncover and cook for a further 10 minutes. Turn the heat off. Stir in sour cream. Transfer to a serving bowl and sprinkle with chopped parsley.
And I want to take this opportunity to thank my beautiful blog friends, Elisabeth at Food and Thrift Finds, Chris at Chris's Gourmet Fashion, Jessica at Cajunlicious and Tina at Flour Trader for passing on their awards to me. THANK YOU, ladies, for thinking of me!