Crostata with Blueberries and Ricotta

Hey folks, hallo zusammen,

today I wanna share a recipe for an easy and tasty crostata with blueberries and ricotta. I made it recently as a dessert when our good friend (and comedian) Elias Werner visited David and me for dinner. Everybody liked it, so I think it's save to recommend it to you guys... ;) Just a tip: Eat the crostata, while it's still warm. Then it tastes best!

heute möchte ich ein Rezept für eine einfache und leckere Crostata mit Heidelbeeren und Ricotta mit euch teilen. Ich habe das Rezept unlängst ausprobiert, als uns Elias Werner, ein guter Freund (und Kabarettist), zum Essen besucht hat. Nachdem es allen geschmeckt hat, empfehle ich es jetzt mal unbedarft weiter... ;) Nur ein kleiner Tipp: Esst die Crostata, solange sie noch warm ist. Dann schmeckt sie nämlich am Besten!

Cheesecake with Sour Cherries

Hello everybody, hallo zusammen,

do you feel spring already? In Vienna the last two days have been wonderfully warm and sunny, but today the sun unfortunately hides again behind the clouds.
Today I wanna share a recipe for a delicious cheesecake with sour cherries. It's easy to make and remindes me of warm summer days, which are hopefully soon to come... 

lässt sich bei euch auch langsam der Frühling blicken? In Wien war es die letzten beiden Tage ganz wunderbar warm und sonnig, heute versteckt sich die Sonne aber leider wieder hinter ihrer dicken Wolkendecke!
Heute möchte ich ein Rezept für einen köstlichen Topfenkuchen mit Weichseln (Sauerkirschen) teilen. Der ist ganz einfach zu machen und erinnert mich außerdem an warme Sommertage, die jetzt hoffentlich bald kommen werden...

Healthy Hot Chocolate

Hey folks,

is it as cold as in Vienna at your place? Although the sun was shining in the last few days, it's really cold and windy too. Best time for hot chocolate in my opinion!
I went for a healthy recipe this time and combined coconut milk and cocoa powder with a hint of orange and lemon. In addition I left out refined sugar completely and used agave syrup instead. Yummy!

How To Make Super Sweet And Super Tasty Semolina Slices

Happy Monday everyone,

how did you spend your weekends? Hopefully good? I had a very lovely one including some cozy wine drinking at a friends' apartment, a trip to the Feschmarkt at Ottakringer Brauerei and a wonderful afternoon dinner with delicious tabbouleh and yummy cake. 
I also want to share a sweet delight today: semolina slices with apple sauce. Those are a perfect dessert as they are very tasty with their coat of breadcrumbs and coconut plus they are easy to make. :)

Pot-roasted apricots and peaches with basil mascarpone cream

Hey folks,

I hope all of you had a great Sunday so far! :)
If you're looking for an easy, warm and summerly dessert that tastes like heaven I might have the right recipe for you... ;) The basic idea is to pot-roast apricots, peaches and oranges and combine them with roasted coconut flakes, cashew nuts and a delicious marcarpone cream with fresh basil. Yes, you guessed right, this is no recipe for fans of calorie counting but in any case it's delicious!

What you'll need

• 8 apricots (fresh or canned)
• 4 peaches (fresh or canned)
• 30g fresh ginger
• 2 organic oranges (organic is important as we'll use the orange zest as well!)
• 1 organic lemon
• 20-30g maple syrup
• ca. 30g cashew nuts
• ca. 20g coconut flakes
• 2 handful of fresh basil leaves
• 250g mascarpone
• 1 tablespoon maple syrup

How it works

For the basil mascarpone cream combine the basil leaves with the mascarpone and add one tablespoon of maple syrup. Blend everything with a hand-held blender.

Wash the peaches and the apricots, cut them into half and remove the stones. Peel the ginger and cut it into small pieces. Wash the orange and the lemon using hot water and peel them with a sharp knife. Cut the fruit into half and press out the juice.

Heat up the maple syrup in a pan and add the apricots, peaches and ginger. After a few minutes add the citrus fruit's zest and juice and boil slowly. Allow the juice to reduce, then turn around the fruit, add 50 ml water and continue boiling until the juice gets a syrup-like consistence.
Roast the coconut flakes in a dry pan for a few minutes. 

Serve the fruit together with the roasted coconut flakes and the basil mascarpone cream and enjoy! :)

Have a wonderful evening!

Yours,
Tulip

All images by Stefanie Reichl

Mango Chocolate Cake

Hi folks,

today I wanna share a recipe for a simple and tasty mango chocolate cake with you. Furthermore the cake is kind of healthy as it's almost completely free of refined sugar. Instead I used maple syrup and that worked just fine. :)

What you'll need

• 150g flour (I used spelt flour)
• 3/4 tablespoon baking powder
• ca. 40g maple syrup
• 1 package vanilla sugar  
• 15g cocoa powder
• 100g ripe mango
• 100ml buttermilk
• 2 egg whites
• coconut flakes

How it works

Preheat your oven to 170°C. Combine the flour, the baking powder, the sugar, the vanilla sugar and the cocoa.

Blend the mango using a hand-held blender. Mix the mango and the buttermilk with the dry ingredients and stir well.

Whisk the egg whites until stiff and gently fold in the cake batter.

Put the batter into a buttered and floured cake tin and let the cake bake for about 25 to 30 minutes. Leave the cake to cool for some minutes, than sprinkle coconut flakes over it. Cut the cake into pieces and enjoy!
For an extra kick of sweetness you can add some more maple syrup to the cake and whipped cream also goes perfectly with it.

Have fun baking!

Yours,
Tulip

All images by Stefanie Reichl

Tasty and Healthy: Vegan Apple-Lemon Cake

 
Hello everybody,

I'm very sorry that it has been a little calm around here this week - Katja and I had a very busy workweek at the theatre where we're working. To make it up to you I baked a really good apple and lemon cake for you! ;) Here comes the recipe, I hope you'll enjoy it! :)

What you'll need

• 5 medium sized apples
• two lemons 
• 200g sugar
• 400g spelt flour
• 2 packages vanilla sugar
• 1 teaspoon baking powder
• 80 ml canola oil (or any other vegetable oil)
• 70 g ground walnuts
• 70 g raisins (you can leave those out of course if you are not a fan of raisins)

How it works

Preheat your oven to 175°C. Rasp the apples and the lemon zest and put them into a bowl. 

Combine the flour with the baking powder. Then mix together all the ingredients using a hand mixer.

Grease a baking tin and dust it with flour. Put the dough into it and bake the cake for about 50 to 55 minutes.

Leave to cool a little bit and turn out of the mould. Enjoy!

Have a great Sunday everybody!

Yours,
Tulip

Tasty Cinnamon Rolls With Eggnog

Hello out there,

last Christmas I fell in love with Eggnog Cinnamon Rolls! I've made them for the first time as dessert for our Christmas dinner and they turned out fabulously. Fluffy, sugary deliciousness! And not only for winter! Yum!
Here comes the recipe I used (originally I found it on A Beautiful Mess and remade it with a few minor alterations). :)

What you'll need for the dough:

• 1/2 cup butter
• 1/2 cup milk
• 1/2 cup eggnog
• 4 tablespoons sugar
• 1 tablespoon dry yeast
• 1 egg and 1 egg yolk
• 1 teaspoon salt
• 3 1/2 cup flour

For the filling:

• 1/3 cup butter (melted)
• 1/2 cup brown sugar (you can definitely use a little less if you want)
• 1/2 tablespoon cinnamon

For the glace:

• 1/4 cup eggnog
• 1/2 teaspoon vanilla sugar
• 1 cup powdered sugar

How it works: 

Melt the butter in a bowl over boiling water. Remove the melted butter from the oven and stir in the milk, sugar and eggnog until the sugar has dissolved. Stir in the yeast and let it sit for 6-8 minutes.

Mix together the flour and the salt. Then stir in the the butter-milk-eggnog-mixture and afterwards the eggs. Knead for about 4 minutes using the dough hooks of your mixer. Cover the dough and let it rise in a cool, dry place for two hours.   

Now for the filling. Roll out the dough on a floured surface (about 0.5 to 1cm thick). Brush the melted butter over the dough, then sprinkle the cinammon and sugar over it. Roll up the dough and cut it into about 5cm long pieces. Put the pieces into a baking dish and pour the rest of the melted butter over the top of the rolls.

While the cinnamon rolls bake in the oven at 180°C for about 25-30 minutes you can prepare the eggnog glace. Simply mix together the eggnog, sugar and vanilla sugar and stir until there are no more lumps in the mixture. Pour the glace over the warm cinammon rolls and let them dry. 

Enjoy!

Yours,
Tulip

All images by Stefanie Reichl