Rijstevlaai / Dutch Rice Pudding Pie

Saturday, September 14, 2019

"Rijstevlaai" (pronounced as raced-a-fly or raced-a-fla, depending on where you are from in Holland) is a delicious, creamy rice pudding pie that uses yeast dough instead of a pastry crust. It's filled with short grain rice cooked in milk, enriched with eggs and sugar. It can be served plain or whipped cream and some chocolate shavings atop. Serve cold or at room temperature.

DoughRice Pudding
  • 150 ml Milk at 20C/68F
  • 12 g Fresh yeast
  • 25 g Sugar
  • 240 g German#550 flour
  • Pinch of salt
  • 1 Egg
  • 25 g Butter
  • 600 ml Whole milk
  • 120 g Round grain rice
  • Pinch of salt
  • 1 Vanilla bean
  • 2 Eggs
  • 80 g Sugar
  • 10 g Vanilla pudding powder
  • 30 g Almond sliced (optional)
  1. In a bowl whisk together the milk, yeast and sugar. Combine flour and salt together in another mixing bowl. Pour the yeast mixture into the flour. Beat in egg and butter until the dough is fairly smooth. Cover with a cling film and let rise until doubled. Butter 10-inch-diameter springform pan. Press down the dough to release the air. Pat dough over bottom and sides of prepared pan. Cover and allow to rise until doubled.
  2. Bring milk to a boil in a large saucepan. Stir in rice, salt and vanilla bean, which can be used either whole or split to reveal the seeds and scraped into the rice. Bring them to a boil. Reduce heat to low and simmer uncovered until most of milk is absorbed and mixture is thick but still creamy, stirring frequently, about 30 minutes. Whip together 2 eggs, 80 grams sugar and pudding powder. Add the mixture into the rice and stir 2 minutes. Remove mixture from heat and cool to lukewarm.
  3. Preheat oven to 200C/400F. Pour the rice pudding into the risen dough and sprinkle the almond slices on the top of the pudding if using. Bake in the middle of preheated oven for 1 hour. Cool the cake completely in tin placed on a wire rack.



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Black Rice Banana Muffins with Chia Seeds (Gluten free, Dairy free, Refined sugar free)

Wednesday, September 11, 2019

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These healthy black rice muffins with chia & avocado oil are naturally gluten free, refined sugar free, and dairy-free. They’re so tender, fluffy, and very delicious too. Apart from that, they are sweetened naturally with 5 very ripe bananas. Bake a batch for breakfast, afternoon pick me up treat or anytime you have a dessert craving. Feel free to swap the black rice flour for brown rice or white rice flour.

  • 250 g Black rice, milled into flour
  • 30 g Chia seeds
  • 1 tsp Baking soda
  • 1 tsp Baking powder
  • 1/4 tsp Black salt
  • 1/3 tsp Nutmeg
  • 1 tsp Cinnamon powder
  • 5 Very ripe bananas, mashed
  • 2 Eggs
  • 30 ml Avocado oil
  • 30 ml Amontillado sherry
  • 80 g Golden raisins
  • 30 g Almond slices for topping
  1. Grease 6-8 jumbo muffin cups with coconut oil or butter. Whisk together black rice flour, chia seeds, baking soda, baking powder, salt and spices in a large bowl.
  2. Mash the ripe bananas in another mixing bowl. Add in eggs, avocado oil, and sherry. Stir to combine. Add to the dry ingredients and stir until just incorporated. Fold in golden raisins.
  3. Divide the batter among the prepared muffin cups. Top with almond slices. Preheat the oven to 180C/350F.
  4. Bake the muffins in the middle of hot oven for about 20-22 minutes or until a skewer inserted in the muffins comes out clean.

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Fig and Coconut Tart with Pistachios and Mint

Saturday, September 07, 2019

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http://schneiderchen.de | © 2015 | http://angiesrecipes.blogspot.com




A sugar-free, delicious, and fruity dessert recipe from Lorraine Pascale via BBC Food - perfect for when fresh figs are in season. It's so easy to prepare and shows off those beautiful figs really well. Grapes are a good alternative to figs here, but you can make this tart with pretty much any fruit you like.

CrustFilling
  • 250 g Einkorn, ground into flour (or spelt)
  • 125 g Butter, cubed and slightly softened
  • 1 Medium egg
  • Large pinch salt
  • 1 tbsp Iced water
  • 1(400ml) can Unsweetened coconut milk, well chilled (or whipping cream)
  • 100 g Cream cheese
  • 3 g NuNaturals white stevia powder
  • 12 Figs, each cut into 6 wedges
  • 1 tbsp Shelled pistachios, chopped
  • 1 bunch Fresh mint, ripped or roughly torn
  1. Heap the einkorn flour on the counter and make a well. Put the diced butter, egg, and salt in the middle. With your fingertips, mix and cream the ingredients in the well. Draw the flour into the center and work the dough with your fingertips to a grainy texture. Add the cold water and mix in until the dough begins to hold together. Turn onto lightly floured surface. Knead gently until just smooth. Flatten into a disc. Wrap in plastic. Place in fridge for 30 minutes to rest.
  2. Roll out pastry on a lightly floured surface, then use to line a 20cm x 30cm rectangular fluted loose-bottomed tart pan. (I used a 10cm x 30cm rectangular and a 12cm round) Put in the fridge for about 15 minutes, or until firm.
  3. Preheat the oven to 180C/350F. Remove them from the fridge and cover with baking paper, fill with pastry weights or dried beans, and blind bake for 15 minutes if using two smaller baking pans, 20 minutes if using one large pan. Remove weights or beans and paper. Return to oven for 5 minutes until crisp and golden. Remove from the oven and set aside.
  4. Scoop coconut cream solids into a mixing bowl. Reserve remaining liquid for another use. Beat coconut cream and stevia using electric mixer on medium-high speed until stiff peaks form, about 5 minutes. Put the cream cheese into a separate bowl and fold the whipped coconut cream into the cream cheese. Put the filling in the tart case, then arrange the figs on top and scatter over the pistachio nuts and mint leaves.


http://schneiderchen.de | © 2015 | http://angiesrecipes.blogspot.com


http://schneiderchen.de | © 2015 | http://angiesrecipes.blogspot.com



http://schneiderchen.de | © 2015 | http://angiesrecipes.blogspot.com



http://schneiderchen.de | © 2015 | http://angiesrecipes.blogspot.com

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Stroopwafel Cream Hazelnut Rolls with Blueberry Glaze

Tuesday, September 03, 2019

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http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com


These tender, sweet rolls filled with a caramel wafel cream and finished with a blueberry glaze are super fluffy, light and absolutely delicious. The combination of colour and flavour is a nice change up from standard sweet rolls and they are equally perfect for breakfast or brunch. Plus they make fantastic use of fresh seasonal berries. A stroopwafel is a caramel sandwiched wafer originally from Holand. Feel free to use other cookie butter if you can't find Stroopwafel Cream.

DoughBlueberry Glaze
  • 180 g Blueberries
  • 20 g Raw sugar
  • 1 Large egg
  • 40 g Butter, melted
  • 1/4 tsp Black salt
  • 320 g White spelt flour
  • 18 g Fresh yeast
  • 150 g Stroopwafel cream (or other cookie butter)
  • 90 g Hazelnuts, toasted and roughly chopped
  • 1 tbsp Blueberry juice
  • 1 tbsp Lemon juice
  • 150 g Icing sugar
  1. Blend blueberries and raw sugar into juice. Place the juice in the bowl of your stand mixer fitted with a dough hook. Add in egg, melted butter, salt and spelt flour. Crumble the fresh yeast over.
  2. Stir at slow speed until the dough roughly comes together. Increase the speed and knead the dough until smooth and elastic. Place in a greased bowl. Cover with a plastic film and set aside for 1 hour to rise.
  3. Grease and line the base of a 26cm springform pan with baking paper. Punch down the dough. Turn onto a lightly floured surface. Knead until smooth. Use a rolling pin to roll out to a 30cm x 40cm rectangle.
  4. Spread the stroopwafel cream over and sprinkle with chopped roasted hazelnuts. Starting from 1 long edge, roll up to enclose filling. Cut the roll into 8 portions. Arrange the rolls, cut-side up, in the pan. Cover. Set aside for 45 minutes to rise.
  5. Preheat the oven to 180C/350F. Bake for 25-30 minutes or until golden and cooked through. Remove from the oven and leave to cool.
  6. In the meantime, mix all the ingredients for the icing together and beat until smooth. Drizzle over the top of rolls while still warm and serve immediately.

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com



http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com





http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com


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