Posts Tagged "red"
Sparkling 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 Moreheavenly strawberry jam
My dad makes the best strawberry jam – ever! Imagine a bread roll fresh from the oven, a bit of butter and fresh strawberry jam. The sun is rising with every bite! At least for me. You see, I took this glass of jam with me to post the recipe, but it did not even last until I was able to take this photograph.
There are only a few things that need to be considered when making jam: take care that all your utensils are clean, especially the glasses that will hold the finished produce! Thus: Clean your glasses by placing them in boiling water for a few minutes. There are machines that do it for you, but it is as easy as this. Once you are done with the jam you will need use a short-stem funnel or some creative pouring abilities to pour the jam into the glass.
There are several types of preserving or jam sugar – and there are even ones designed for specific fruits. For this specific jam my dad uses strawberry-preserve sugar, like this one, which is balanced in its contents of sugar, pectin and citric acid specifically to strawberries.
So here we go. Let’s imagine you want to preserve 1kg of fresh and ripe strawberries, which would translate into appr. 8 0.25 l / 0.85 oz glasses like the one pictured above.
Read Morevegan choc-choc cherry muffins
The other day I wanted to bake but there were no ingredients except cherries and tofu. So I gave it a shot at vegan muffins. I think they turned out pretty goof for a first shot. I quickly searched the net for how one would go about for a vegan version of muffins and I ended up with a mixture of tofu, oil and water. It may sound strange to use tofu for baking sweet goods, but it worked out surprisingly well. I ended up with 10 muffins – and filled up each mold completely. I believe these ones work very well with any fruit – but cherries and chocolate are definitely worth a try! They taste interestingly different. Well worth a try. I will definitely try more vegan muffin recipes soon.
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.
Read Morebuttermilk-berry muffins
These are really bursting from buttermilk and berry taste. Don’t skip the lemon zest, this makes all the difference. The dough will be coarse, a bit like cookie dough so you will be able to spoon it nicely into the muffin cups. My only adjustment to this recipe was to use spelt flour instead of all-purpose flour and lemon zest instead of orange zest. I do believe that this makes them even more fluffy, but I do not have the comparison as of yet.
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