dessert
New Year truffles
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Happy New Year 2011! I wish all of you a good and happy upcoming year. Make the things come true that you wish for. Make them happen, you can do it, you just have to start.
Here comes a little recipe which is barely a recipe since it is all open for variations to your taste. Let’s call them New Year truffles. I made them with friend this year and we had them for New Year. Four different ones, each of them has a spicy secret. The squared and round ones contain spices such as coriander and pepper in different amounts and combinations and the white ones a delicate mixture of dried flowers and butter.Basically, all of them are very easy to make. The only thing you need is a bit of patience: Rolling these little treats takes some time and makes your hands sticky. So have a a friend at hand which you can chat with while rolling, or simply use the time to rest your mind. Below you will find the directions for the rose truffles, which are featured with a close-up portrait above. They have the least ingredients and such a special taste.
Create your own spicy truffles.
Read MoreSparkling cranberries
It has been calm here. Life is taking over, important changes are about to come and unfortunately, I am not able to bake and post as much as I like. I hope you come back from time to time anyway. I am sure, I will be able to post more regularly again in the future. But sometimes I still manage to sneak in a relaxed feeling which enables me to produce something neat. Sparkling cranberries are straight from 101cookbooks and I fell in love with this easy treat last year. And I decided these will become a regular each year, no matter how complicated life is. So let’s pull it together and have a look at the super simple recipe. NOTE: these are quickly done, but you will need to allow for some resting time over night.
Read Moretapioca pudding with coconut milk
I tried tapioca pudding in the USA for the first time this year. It came with the most delicious Thai takeout I have had in a while. So if your happen to be around Guilford, CT, try out SomSiam! Actually, we got desserts by surprise and for free, since the my bfs charming brother has made an impression on the lady who owns the place in the past. So there they were: little tapioca puddings with sweet corn, black beans and coconut milk. Odd at first, they made an impression on me after the second bite. And once back in Germany weeks later I had to run to the store to get tapioca pearls. Which I did. I came across 101cookbooks and thought I may try a variation of her tapioca pudding. A lighter version, including the coconut touch I liked so much. So I reduced the number of egg yolks (I will try an egg-free version soon), used skimmed milk and muscovado sugar for a caramel touch. And finally, a tablespoon of coconut milk adds that little twist (at least I think so).
You will need to be careful with the cooking time, as it will vary depending on the tyoe of tapioca you use. Thus, please only use the numbers here as rough guidelines, yours may need seriously longer or shorter.
Read Moreminimalistic meringues
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I love meringues. And they are so easy to make (if you are a bit patient). Meringes come in various sizes and shapes. These fit your standard muffin tins! Enjoy.
Read Morecupavci – or Lamingtons?
I experienced these one day about a month ago – unexpectedly - at a barbecue. They caught my eye right away. But first barbecue, I thought. Wrong decision. Once I tried them, I didn’t want to stop. This is what is goint to happen to you: you see those squares, you pick them up. They feel quite heavy. But once you have your first bite, you will be surprised how soft and juicy they are. It is incredible. And then they lure you into taking another one, and one more [...]
This is apparently a Croatian recipe – cupavci meaning coconut squares . Try them, they are worth the effort!
correction: Melrose just pointed out that cupavci actually means wuscheln (~to tousle) in Germany, and that definitely does not mean coconut square, thanks Melrose. She also traced the origins back to Australia. What an interesting travel they made!
Read Morestrawberry-rhubarb crumble
Rhubarb and strawberry. May. Spring. There is no better combination than this. Believe me. I instantly felt warm and happy inside when I came across 101cookbooks to see this recipe. It took another two weeks until, finally, strawberries and rhubarb of decent quality were available at my local bio store. So here we go. No modifications were needed for this one. Well, I left out the port wine though and did skip the pepper she calls for.
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