Posts Tagged "yellow"
Saffron cantuccini
Cantuccini and coffee, cantuccini and milk, cantuccini with ice cream, cantuccini just like so. They do brighten the day and are so, so simple to make. This variation uses saffron, adding an interesting twist. The saffron adds a strong and tender taste – I don’t know how else to describe it. Don’t believe this contradiction? Try for yourself and let me know how you would describe their taste.
svensk ananas paj (swedish pineapple pie)
A juicy treat which is ideally served at dark cold nights with a strong cup of coffee and a decent amount of whipped cream or vanilj visp. This is a swedish recipe, or at least I obtained it via a Swedish lady. It is so easy to prepare, I nearly feel ashamed to post this recipe. My notes barely included 2 lines of instructions. But I did extend them a bit as you will see. As far as the amount of pineapple goes: I have tried to translate the 2 Swedish cans by heart (because it had been a while that I had seen the Swedish cans) to German cans, and this is what I ended up with. A big German can of pineapple weighs 800g, but nearly 400g of this is pineapple juice. So two – or a bit less will do – amounting to 400g of pineapple. So please bear with me and adjust the filling if you need to.
Read Moreskinny lemon poppy-seed muffins with yoghurt
Ingredients:
For the muffins:
- 2/3 cup sugar
- 1 tbsp oil
- zest and juice of 2 small lemons
- 2 cups all purpose flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 cup yogurt
- 2 large eggs
- 2 tbsp. poppyseeds
For the frosting:
- 1 cup confectioners’ sugar, sifted
- 3 tbsp lemon juice
Directions:
Preheat oven to 180°C. Prepare your muffin pan. In a large bowl, rub together sugar and lemon zest until the sugar is moist and you can smell the lemon. Whisk in the flour, baking powder, baking soda, and salt. In another bowl, whisk together the yogurt, eggs, lemon juice, and oil until well blended.
Blend wet and dry ingredients. Stir in the poppy seeds. Divide the batter into the muffin cups.Bake for 18-20 minutes until the tops are golden brown and a stick comes out clean. Allow the muffins to cool for about 5 minutes, and then remove them from the molds and let cool to room temperature. To make the glaze, whisk together the confectioners’ sugar with 1 1/2 tablespoons of lemon juice. Add more lemon juice as needed to get it to the consistency so you can drizzle the glaze over the muffins.
Source: adjusted from http://eatwineblog.com/Read More