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Almond Spelt Butter Cake

Wednesday, May 05, 2021

This almond spelt butter cake, inspired by Pauline from Happy Retiree's Kitchen and Küchengötter, is a basic butter cake made with a few of ingredients – the key being the quality Irish grass-fed butter. It's quick, simple and the result is a moist and tender butter cake. All you have to do is to dump all the ingredients in your mixing bowl and beat until creamy and combined. Nothing gets easier than this recipe. Serve it however you like with icing sugar dusted over, crème Chantilly or lemon icing.

150 g Kerrygold butter, softened
3 Medium eggs, at room-temperature
1 tsp Vanilla extract
90 ml Almond milk, at room-temperature (or regular whole milk)
130 g White sugar
50 g Potato starch (or cornstarch)
50 g Blanched almond flour
100 g White spelt flour
3 tsp Baking powder
1/4 tsp Salt
Icing sugar, to dust

Preheat oven to 180C/350F (fan-forced is not recommended). Butter and line a 22x11x8 cm loaf pan with parchment paper. Set aside.
Place all the ingredients, except the icing sugar, in the bowl of an electric mixer. Beat slowly at first to combine, then increase speed to medium and beat for 4 minutes until thick and creamy.
Pour the cake batter into the prepared loaf pan and sprinkle some chopped almond over if desired. Bake in the oven for 45-50 minutes until golden and a skewer inserted into the centre comes out clean. Allow to cool completely on a wire rack, then dust with icing sugar and serve.

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Butter Lettuce Salad with Lemon Tahini Dressing

Monday, May 03, 2021

Salad	Lemon Tahini Dressing
2 Head Butter lettuce 1/2 Red onion, sliced 2 tbsp Pine nuts, roasted 1 Nori sheet, crumbled 150 g Cherry tomatoes Fresh herb, chopped	2 tbsp Tahini 4-5 tbsp Lukewarm water 2 tbsp Freshly squeezed lemon juice 1/2 tbsp Maple syrup 1 clove Garlic, minced 1/4 tsp Pink sea salt 1/4 tsp Freshly milled pepper

In a small bowl, whisk together the tahini, 4 tablespoons of water, lemon juice, maple syrup, minced garlic, and salt until smooth.
If the dressing is too thick, add more water, ½ tablespoon at a time, until it’s a drizzleable consistency.
Cut the leaves from the stalk of the butter lettuce. Toss with a small amount of dressing and then rearrange the leaves on a serving plate, using the largest leaves on the bottom and the smallest on top, just like the orginal lettuce.
Sprinkle with the chopped red onion. Crush a nori sheet with your hands and sprinkle some over the lettuce. Halve the cherry tomatoes and top the salad with them, finishing up with a sprinkle of the toasted pine nut,s, fresh herb and extra tahini dressing.

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Beef Carpaccio with Truffle and Parmigiano-Reggiano

Saturday, May 01, 2021

Carpaccio is a traditional Italian gourmet appetizer consisting of raw beef sliced paper-thin, drizzled with olive oil and lemon juice. The most commonly used cut for carpaccio is the centre of the fillet, but sirloin works just as fine.
Carpaccio was invented in the 1950s by Giuseppe Cipriani from Harry's Bar in Venice and it soon became very popular. It was named after Venetian painter Vittorio Carpaccio, known for the characteristic red and white tones of his work.
This carpaccio recipe with true 30-month aged Parmigiano-Reggiano and truffle practically melts in your mouth and is absolutely packed with flavour! A perfect starter to start your five star meal.

120-150 g Beef fillet, organic and grass-fed
A handful of arugula
Truffle slices soaked in olive oil
Parmigiano-Reggiano
Extra-virgin olive oil
Lemon zest
Celtic grey salt
Black peppercorns
Pink peppercorns
A few sprigs of fresh thyme, optional

Wrap the beef in a plastic film and freeze for 30 minutes or until firm.This will make the beef easier to slice.
Rinse arugula and spin dry. Brush 2-3 plates with olive oil and sprinkle with salt and pepper. Set aside.
To make carpaccio, remove the plastic wrap from the beef. Using a sharp knife, cut thin slices across the grain of the beef. Place each slice between two sheets of plastic wrap and, using a rolling pin, flatten the beef until almost paper-thin.
Divide carpaccio slices in a single layer, slightly overlapping, on the plates. Drizzle with extra virgin olive oil and season with lemon zest, salt and peppers.
Place arugula on the carpaccio slices. Shave Parmigiano-Reggiano over the carpaccio and top with a few slices of truffle. Garnish with fresh thyme if using and serve immediately.

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White Chocolate Latte Macchiato Scones

Thursday, April 29, 2021

There are few things more delicious and satisfying to eat than fresh, fluffy scones straight from the oven. White chocolate and latte macchiato make these light, buttery and fluffy scones especially tempting and satisfying. Serve them while still warm slathered with luxurious whipped mascarpone and fresh seasonal berries for an ultimate breakfast or over a cup of tea or coffee anytime you feel like treating yourself!

250 g White spelt flour
30 g Bourbon vanilla sugar (Dr. Oetker)
1 tbsp Baking powder
1 capsule Latte Macchiato (EXPRESSI from ALDI)
1/4 tsp Pink salt
90 g Cold kerrygold butter, diced
130 ml Whipping cream (plus more for the topping)
1 Medium egg
100 g White chocolate, chopped into chunks
Whipped mascarpone, to serve
Fresh strawberries, to serve

Line a large baking tray with parchment paper, set aside. Preheat the oven to 200C/400F.
In a large bowl add spelt flour, vanilla sugar, baking powder, latte macchiato and sea salt. Stir to combine.
Cut in cold butter and using a pastry cutter or your hands/fingers, rub the butter into the flour mixture until it resembles coarse crumbs. Add in cream and egg and stir until until mixture comes together (do not over mix). Add in white chocolate chunks and mix until evenly distributed.
Turn dough out onto a well-floured work surface and form into a round circle about 25cm in diameter. Transfer the circle of scone dough to the prepared baking sheet. Cut into 6-8 equal wedges, then separate wedges and arrange them evenly on the baking tray.
Brush the top of the scones with extra cream and bake in the preheated oven for 20-22 minutes until scones are nicely golden. Serve them with whipped mascarpone and strawberries.

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Mascarpone Pistachio Stuffed Dates

Tuesday, April 27, 2021

"Liebe geht durch den Magen," which literally means "love goes through the stomach."

These Mediterranean-style cheese-stuffed bites are a clean, delicious and nutty after-dinner treat or snack for family and guests. They are quick and simple to make. Filled with magical Italian Mascarpone flavoured with thyme and chilli for extra flavour and a subtle spicy kick, enhanced by sweet honey and raw pistachios. It's just what you need to satisfy that sweet tooth. Besides mascarpone, goat cheese, labneh, or blue cheese are all fantastic for the recipe. You can also fill them with nut or seed butter if you want to avoid dairy.

150 g Mascarpone
1/4 tsp Pink salt
1 Large pinch of chilli flakes
1 tsp Fresh thyme leave
250 g Medjool dates (9-12 dates)
Pistachos, chopped
Honey, to serve
Thyme leaves, to garnish

Stir the mascarpone, pink salt and chilli flakes in a bowl until smooth. Fold in fresh thyme leaves.
Use a small sharp knife to cut a slit in each date. Remove and discard the stones. Spoon 1 heaped teaspoon of the mascarpone mixture into each date.
Place the dates on a serving platter and sprinkle with some chopped pistachios. Drizzle the honey over and garnish with thyme leaves.

"Lass es Dir schmecken" means "Enjoy your meal" or "Bon appétit".

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Green Pea Falafels

Sunday, April 25, 2021

Crispy and green, these little easy-to-make oven-baked pea falafels will disappear as soon as they hit the table. They will fill your needs for snacking, apptizer and quick meals. The frozen pea is not a traditional addition to falafel, but these are delicious, nutritious and loaded with healthy ingredients. Enjoy them crispy, fresh out of the oven, or cooled at room temperature with a simple homemade dill yoghurt dip or use them as a filling for pita pockets stuffed with some salads. If you want to use them for the mini burger buns / sliders, then it's better to form the mixture into flat patties. Here is another falafel recipe using dried green peas just in case you don't have frozen peas at home.

Falafels	Dill Yoghurt Dip
500 g Green peas, frozen 1 Red onion, finely diced 1 tsp Olive oil 2 Garlic cloves, finely chopped 4 tbsp Flat parsley, finely chopped 3 tbsp Black sesame seeds 2 tsp Cumin powder 2 tsp Coriander powder 1 tsp Baking powder 3 tbsp Chickpea flour (or potato starch) Salt and pepper	200 g Full fat Greek yoghurt 2 tbsp Dill, chopped Zest and juice of 1 organic lemon Salt and freshly milled peper

Combine all the ingredients for the dip in a bowl. Cover and chill until ready for use.
Bring a large saucepan of water to a boil. Add in peas and cook for 2 minutes. Drain the peas quickly in a colander. Immediately transfer the blanched peas to a bowl of ice water. Drain well.
In a food processor or blender, add in blanched green peas and pulse a few times until they are roughly chopped.
Heat a skillet with olive oil over medium heat. Stir in chopped onions and cook until softened and aromatic. Remove and turn off the heat.
Transfer the onion into a large bowl together with garlic, parsley, sesame seeds, spices, baking powder and chickpea flour or potato starch. Mix in green peas. Season well with salt and pepper. If the mixture is too sticky, add 1-2 more tablespoons of chickpea flour. Chill for 1 hour.
Preheat the oven to 200C/400F. Line a baking tray with a piece of tin foil. Set aside.
Moisten your hands with a little olive oil and shape the mixture into 20 to 22 balls. Place them on the prepared baking tray. Spray or brush falafel balls with some olive oil.
Bake for 15 minutes then flip each falafel and bake for another 10-12 minutes. Enjoy them right out of the oven with a simple dill yoghurt sauce. Store any baked leftovers in the refrigerator for up to 5 days.