BEE STING in FALL

My favor cake was and still is "Bienenstich" translate into BEE STING CAKE I have no idea how this cake got its name. Maybe, it is served most of the time in the summer and the sweet smell of the honey lures the bees to the cake....Whatever...this is a great traditional German Cake...and it is soooooooo ambrosial....

This recipe is quite easy and fast when you have your ingredients all together. It is only time consuming, because the yeast dough needs time to rise...

Let's start...

Here are the ingredients:

For the dough

1.) 500 g all-pourpose flour

2.) 1 tbsp. 1/4 tsp. of dry yeast

3.) 250 ml lukewarm milk

4.) 1 tbsp. sugar

15 mins. resting time

After resting...

Add to your pre-dough ...75 g soft butter

75 g sugar

 1 pk. vanilla sugar

1 egg

a pinch of salt

For the topping:

100 g sugar

150 g soft butter

250 g almond flake

2 tbsp. honey or agave syrup

4 tbsp whip cream

Part 1:

Prepare a pre- dough by warming up the milk add your yeast and let it rest for about 10 mins. then make a well in the flour pour your milk with the yeast in there and mix part of the flour together...not all of it...

Let it rest for about 15 mins.

This is how it should look...

Then add 75 g sugar, 1 pk. vanilla sugar, 1 egg and a pinch of salt to the pre-dough and mix all the ingredients together...use a kitchen aid machine and attach a kneading hook.

Once you finish with kneading ... form a ball and let it rest for another 1 hour. In helping the dough to rise use scissors and cut a cross in the dough.

AND

This is how it should look after you placed it on your baking sheet. Prick the dough with a fork and let it rest again for about 30 min.

Part 2:

Meanwhile, place a saucepan on the stove and add 150 g butter until soften, then add 100 g sugar, 2 tbsp honey and 4 tbsp whip cream. Once everything is combined pour in your 250 g almond flakes.

Part 3:

Place your dough in a square baking tin and a spoon or spatula to spread out the almond flakes mixture on top of the dough.

Part 4:

Put it in the over (top bottom) for about 370 F ( 180 C) for about 35 mins.

For the filling: 

Some use vanilla pudding, whipping cream or butter cream...

Make the vanilla pudding as it is on the package, then add 6 gelantin leaves. Whip the cream until stiff and add the cream spoon by spoon to the vanilla pudding and cool for about 1 to 2 hours.

Then spread the cream between the two halves of the cake as you would make a sandwich. Bring both halves together DONE!





It was Delicous to the TASTE!...no more...

Chicken Veggie Burger with dumpling fries and home-made Peanut Sauce

I bought GROUND CHICKEN to make a special innovated and healthy meal with veggie....

Chicken is a very light meat...easy for the body to intake....particularly with the combination from veggie which we have in Fall and Winter Season. I chose carrots, parsnip, yam, broccoli and added cilantro and parsely into the blender. Some spelt flour, salt and pepper....

This meal can be served as a snack, hors d'oeuvre or main dish....easy and fast to make!


Chicken Veggie Burger with dumpling fries.....

Here are the ingredients:

550 g ground chicken

2 carrots

1/4 cup yam

2/3 cup broccoli

1/3 parsnip

spelt flour

1 - 2 eggs

seasoning: salt, pepper, garlic powder, paprika, cilantro, parsley, cinnamon, nutmeg,

Part 1:

All the above ingredients in a blender mix well. Form burgers out of the dough.

Part 2:

Heat up a saucepan and add coconut or oil without flavor and let the burger swim for about 4 mins or until golden brown.

Part 3:

The dumpling dough which I made the day before form little size french fries and add them to the oil for about 2 -3 mins. ..DONE!

For the dumplings see my home-made Rosemary Dumpling Recipe ...

form the dumpling in french fries and add them in your heated saucepan oil..for about 1 1/2mins...

Peanut Sauce:

2 -3 tbsp. peanut butter

chili flakes

 2- 3 whip cream

1 -2 lemon juice

2 -3 tbsp hoisin sauce or soy sauce

1 tbsp sugar

1tsp garlic powder

Mix all the ingredients together and then store it in the fridge until use. Whisk again before using...

Simple to be Delicious to the TASTE!

Baked Ambrosia Apple avec de sauce a la vanille

Bake Apple made out of Ambrosia Apple are so exquisite...

     Ambrosia apples are orignating from British Columbia it is a neutral til sweet taste. The apple's texture is smooth and has a nice color to it ...redish and yellow mixture...some are only red....

Here is a picture of Ambrosia Apple TREE...

I choose this typ of apple since kids do not like sour taste from apples and since the baked apples receive a nice sweet filling I was looking for a neutral til sweet (not too sweet) tasting apple.

Here are the ingredients: 4 portions

4 Ambrosia Apples

baking tin (preferrable muffin tin)

paring knife

oil  or butter for your baking tin

For fast and no time user:

SUNKIST Nuts Mixture Espresso flavor

OR

For having time user:

Be creative and mix your own filling there is no limit set...

Baking time about 30 mins by 338 F ( 170 C)

Part 1:

Hollow out the apples by cutting out the core. Do not through them away. Make one part fit and use them as a cork. The apples will be laid on the bigger part of the apple and to prevend from loosing your fillings the one half of the core serves as a cork...

Part 2:

Then place them in your muffing baking tin. Use either your own filling or SUNKIST NUTS - Espresso flavor. Pour the whole contains in a saucepan and add some chocolates chips on top of it until everything melts down. Use a spoon to fill up your apples.

Part 3:

Preheat your oven to 338 F (170 C)

                              DONE!

Sauce a la vanille:

400 ml milk

3 tbsp sugar

1 vanilla bean

2 eggs

500 ml whip cream

1 tbsp. cornstarch

For no time user: Use a package of Dr. Oetker's Vanille Sauce/Puddings works too.

Part 1:

Milk, Sugar and vanilla bean bring to a boil. Mix eggs with hand mixer for about 1 min. add whip cream and cornstarch and mix everything for another 1 min.

Then pour the mixture in the cooking milk and bring it to a boil ....make sure that your stir...until thicken...take it off the stiove top....

I received the BEST reward from my husband...that this was the BEST baked apple he ever ate....

                                                           DELICIOUS to the TASTE!

Rosemary little Dumplings

Dumplings are one of my favored side dish. It reminds me of my childhood when my mother made them from scratch. Especially, on special occasions like on a Sunday afternoon inviting guest over.

I made Dumplings with Rosemary from scratch and defrosted lamb stew which I bought at Karen KOOP in Maple Ridge, BC

However, I am going to show you for now how to make home-made dumplings. You will see it is not so bad nor time consuming. The potatoes can be cooked the night before or in the morning and the rest can be done right before the lamb, beef or chicken stew is done..

Here are the ingredients: 4 portions

750 g Russel potatoes

150 g potato flour

2 eggs

1/2 cup plain yogurt

1/2 tbsp salt

1/2 tsp. nutmeg

1 tsp. pepper

1 tbsp rosemary (fresh)

Part 1:

Boil the potatoes in salt water until soft. Peel and press them through a hand press. If you do not know what a hand press looks like...go to my recipe: "Zwetchgenknoedel"...I added a picture on this.....

Part 2:

Add all the above ingredients and make a potato dough. To form the little dumplings use a ice cream spoon, they come in different sizes. Then place them in the fridge for about 10 mins or until your salt-water boils. Then add them all in and wait until they all pop up to the surface.

Rosemary potato dough

Swimming dumplings on the surface

DONE!

They are not only looking cute...they are soooo...

                                                                                  DELICIOUS to the TASTE!

YOGURT CAKE

Yogurt Cake is quite a simple cake and easy to make. A cake for all occasions and either to leave it simple without adding a buttercream or give it a special kick with a home-made orange butter-cream...either way...this cake is just DELICIOUS to the TASTE!

Here are the ingredients: serves 4 to 6

3 eggs

1 1/2 cups sugar

1 organic orange or lemon

1/2 cup oil

1/2 cup plain yogurt

2 cups all-purpose flour

2 1/2 tsp. baking powder

pinch of salt

butter for baking pan

juice of one orange or lemon

Let's start...

Part 1:

Preheat oven to 350 F (177 C)

separate egg white and yolks. Mix egg yolks with 1 cup of sugar in a bowl and beat until pale and frothy. Grate orange or lemon zest and add to your mixture, then oil and yogurt and mix well. Do not over mix. Sift flour and baking powder into the mixture and mix until smooth.

Part 2:

Beat egg whites with a pinch of salt until they form stiff peaks. Then gentley fold into your mixture..

I used a blender to whip my egg whites...crazy...but it works...

Off it goes into the oven baking for about 25 minutes or until a tooth pick comes out clean.

Put 1 cup water in a saucepan and add the lemon or orange juice along with the rest of the sugar. Boil about 15 minutes. Cool it a little bit and make sure that it does not get hard....use a baking brush and brush your caramelize liquid on top of the cake.

You could leave it plain or spread in between the cake an orange buttercream....

Great result and Liam and my husband loved the crunchy, caramelize topping...

A REAL TREAT....DELICIOUS to the TASTE!

Orange Butter cream:

1 cup very soft butter

 orange juice from a whole orange

3/4 cup sugar

2 whole eggs

2 egg yolks

Pour the orange juice with the sugar in a saucepan and bring it slowly to a boil. Cook the syrup until it reaches 250 F

***

eggs and yolks in a kitchen aid bowl and beat them until pale and frothy. Pour the syrup into the eggs in a thin stream and continuing to beat. You need to keep beating until it is cool down...then add the soft butter and beat until it becomes a cream....

***

This typ of cream needs patience!

***

After that ...refrigerate for about 1 hour...now it is ready for spreading...

Bon appetite...

FALL & WINTER ****Quinoa GINGERSNAPS COOKIES.....GLUTEN FREE..GREAT FOR FIBRO...***

Quinoa Gingersnaps Cookies reminds me about Indian Summer in Canada...

....Walking through the forest with my dog Sally and coming home to a tasteful coffee and eating home-made Quinoa Gingersnaps Cookies...mmmMMMMM....

These special cookies are Gluten FREE ...their note is the ginger flavor which can be combined with melted dark chocolate or other flavors...

AND

The best part of these great cookies FIBRO affected people can enjoy it too

HERE they ARE:

Here are the ingredients:

1/2 cup (125 ml) canola oil

1 cup (250 ml) granulated sugar (or brown organic sugar)

1/4 cup (60 ml) molasses

1 omega-3 egg

1 cup + 2 tbsp.( 280 ml) quinoa flour

3/4 cup (184 ml) brown rice flour

1 tsp (5 ml) baking soda

2 tsp. ( 10 ml) ground ginger

1 tbsp. (15 ml) cinnamon

2 tbsp. (30 ml) finely grated fresh ginger

Part 1:

Preheat the oven to 375 F (190 C). Line a large baking sheet with parchment paper and set aside.

Part 2:

Use your kitche aid or a mixing bowl, beat together the oil and sugar using either a wooden spoon or your mixer. Add molasses and egg. Beat until fluffy about 2-3 mins. If you use a wooden spoon it takes about 5 mins. Stir in the  quinoa and brown rice flours, baking soda, ground ginger, cinnamon and fresh ginger until it becomes a solid dough.

Part 3:

Roll the dough into a long log and fridge the dough for 1 hour

Part 4:

Cut the dough in slices and spread the thaler on your baking sheet

Part 5:

Bake in the centre of the oven for about 12 - 14 min until golden brown. If you like chewy cookie, then bake for about 12 minutes or for crispy one, bake for 14 minutes.

Great thing is to freeze them for about 3 months or store in a airtight container for about 1 week...

The smell of my gingersnap cookies made Sally jump on our table and was ready to dive in...