Carrot muffins with walnuts – Christmas is just around the corner!

I am very sorry, that I haven’t writen for so long. It’s been nearly a month that I posted something. Without any particular reason. I just didn’t feel the right moment to do so. But I promise, I’ll be better. Today I had a whim I couldn’t define. Something sweet, but just enough. Something healthy (wholegrain flour has very nice, nutty flavour) and defenitely with Christmas in it. And here we come. Carrot muffins, collected from many, many recipes. I don’t even remember which in particular is the base of my variation. So, I believe I won’t be rude to present it as my own. For such a rustic recipe, Churchill Homespun porcelain is a must 🙂
For 6, medium muffins.

2 big carrots, peeled and shredded
2 eggs
10 Tbs of wholegrain flour
1 tbs of bioc. soda
A pinch of baking powder
1 Tbs of ground cinnamon
1 tbs of gingerbread spices
A pinch of sea salt
2 Tbs of muscovado sugar
1 Tbs of olive oil (a little bit of oil is necessary for you to absorb vitamins from carrots)
50g of walnuts, chopped. You can add whatever you want: raisins, apricots, hazelnuts.

Combine everything. Than’t pretty much all. Bake in 180 C for 25-30 mins. Sprinkle with a little bit of icing sugar mixed with cinnamon. Or just spread honey on the top. Lovely! And it’s very nice with a Rooibos tea as well. Enjoy.

muffiny 2 muffiny 4

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Coconut & plums loaf

Fall has come… For many – unfortunately. For me? Finally. I assume that many of you don’t like this time of the year. I do, very much. It’s such an extraordinary time… Even a fog has got something. A few days were sunny enough to make a fluffy loaf, with dessicated coconut and plums. Delicious and perfect with a nice cup of tea.

300 ml of coconut milk
2 whole eggs
3 egg yolks (raw)
2 cups of plain flour (I mesure 1 cup as a amount of 250 ml glass. It’ll be about 130 gramms each)
3/4 (three-quarters) glass of sugar
4 Tbs od dessicated coconut *
Zest from 1/2 of lemon
3-4 plums, chopped
2-3 dried apricots, finely chopped
1 teaspoon of baking powder
1/2 teaspoon of baking soda
4-5 tablespoon of sunflower oil
* Boil 50ml of water/milk and pour into the bowl with coconut. It’ll absorb water thoroughly and you’ll get stronger flavour.

Grate lemon zest. Combine everything in a large bowl, using whisk. And that’s pretty much all. Bake for 45 minutes in 180 C, and then for another 10 minutes in 200 C. To make sure it’s ready – use a wooden stick. Simply stick in and check if the end is dry. If yes- perfect. If not- wait 5-10 mins more, and check again. Should be ready this time. If you like, you can prepare coconut icing. Combine a few Tbs of coconut, 2 Tbs of butter (unsalted!) and sugar to taste. Heat it up and spread on the loaf (icing should be sticky, a bit runny – but not too much). Enjoy!
plums 3 plums 1 plums 4 plums 2

Coconut tart with plums

Very crispy tart with coconut filling, with sour plums and crunchy coconut crust. I did it for my colleagues from work. This is the first time so many people tasted my cake… I was stressed like during my university exams 😉 It’s not made from the recipe, I just realised I have dessicated coconut, coconut milk and it’s plums’ season – so why not trying something new out? Turned out surprising, light and very tasty. And even if you think plums are not best friends with coconut – you will change your mind after veryfing below recipe.

Bottom of the cake
300g of flour
200g of soft butter
100g of sugar ( Better icing than caster, otherwise it’ll be perceptible)
1 egg, beaten
1 tsp of baking powder
Vanilla extract – a tablespoon
Zest from half of lemon
1-2 tablespoonf of cream – to add moist

Coconut filling
200ml of coconut milk
1 vanilla pudding powder (40 gramms)
200g of cold butter
250ml of milk
100g of sugar (add more if you prefer sweeter)
100g of desiccated coconut
100ml of boiling water

Plums
about 300g large plums
A pinch of citric acid

Coconut crust
100g of desiccated coconut
2 tablespoon of butter
3 tablespoons of icing sugar

Knead the dough very fast, combining everything together. Remember, shortbread loathe long hand-kneading (It’s all about our warm hands). You must be quick, but careful. At the end, the structure has to be smooth. Otherwise you will get sad layer. Put in the fridge for at least 1 hour.
Meanwhile do the pudding according to the recipe from wrapping, using only 250ml of milk. In the bowl pour boiling water on the desiccated coconut and leave for absorbing. It’ll become soft and heavenly scented. When pudding’s done (it’ll be thick!), pour coconut milk in (become smooth and more runny). Turn the gas off and carefully start adding butter, mixing from time to time. Add sugar. Combine gently and put in the fridge.
Slice the plums. Put in the large pot, pour a little bit of water (not more than 2 tablespoons!). Heat it up, mixing all the time, for abot 10 mins. Plums must be only heated, not cooked! Should be softer than raw ones, but not mushy. Add a pinch of citric acid. Remove extra water/juice.
CRUST: Put butter on the pan and heat it up. Add desiccated coconut and fry until golden. Add icing sugar and the end and fry for 2-3 mins.
Take the bottom out and spread on the round baking tray. Bake until golden (about 40 mins) in 180 C. Cool down. Spread coconut filling on the shortbread. Put plums on it and coconut crust on the top. Put in the fridge for at least few hours. Decorate using lemon balm. Enjoy!
ciasto 2 ciasto kruche 1 śliwki

Ginger & lemon yoghurt cake

Most of the time I cook for myself. No objective opinions and lack of praises- which is not so unimportant when it comes to my motivation 😉 So when I’m visiting my relatives – My Auntie knows that this is her free-time for reading a book and have a nice cup of coffee. I am in charge from now on and what’s absolutely great – I can cook, bake and do everything – for what will come after. And nothing, really, works for me better.
This time I’ll show you silly simple yoghurt cake, with grated fresh ginger and lemon zest. Scented, tender and melts in the mouth. It won’t get dry next day – I promise. Not too sweet either. Perfect for a tea time. And the preparation is so fast! If you are not a ‘baking-loving’ person – I assume you will become one after trying my one-pot yoghurt cake. You need only a bowl and a whisk. For 20 cm cake tin.
300 ml of natural yoghurt ( I do not recommend fat-free…)
2 whole eggs
3 egg yolks
2 cups of plain flour (I mesure 1 cup as a amount of 250 ml glass. It’ll be about 130 gramms each)
3/4 (three-quarters) glass of sugar
A thumb-size piece of ginger (not necessarily peeled… I do not peel ginger. I don’t see any rational reason for doing so)
Zest from 1 lemon
1 teaspoon of baking powder
1/2 teaspoon of baking soda
4-5 tablespoon of sunflower oil

Grate ginger and lemon. Combine everything in a large bowl, using whisk. And that’s pretty much all. Bake for 45 minutes in 180 C, and then for another 10 minutes in 200 C. To make sure it’s ready – use a wooden stick. Simply stick in and check if the end is dry. If yes- perfect. If not- wait 5-10 mins more, and check again. Should be ready this time. I did a very nice icing: combine icing sugar, lemon juice from a half of lemon and a little bit of lemon zest. Should be sticky, not too runny. Enjoy!
jogurtowe z cytryną 5
jogurtowe z cytryna 1 jogurtowe z cytryną 3

Coconut cheesecake with dark cocoa bottom

Since weekend I’ve had a WHIM. Ot rather THE whim, because I’ve been thinking about cheesecake. This is my absolutely favourite type of dessert. Love it – with raisins, fruits, plain, with meringue. There is no other type of cake which I adore so much as this one. Unfortunalety in my big family I’m the only one who likes it so badly – so there was no option that my Mom will bake it just for me. Any family meeting is perfect occasions to make a dive into desserts plate for a nice, good piece of chceesecake. When it comes to that if I’m somewhere close – you must be quick or you won’t taste any. I’m just catching up! 🙂
Today I would like to show you setted cheesecake- beautifully looking and tasting very good. Preparation is also quite fast. This is entirely my recipe, exept for the bottom – which is originally my Mom’s. But I did some changes so I think I can name it as my own. The greatest thing is you can skip a FLOUR. Yes, a flour! So if you are on gluten-free diet, this is a very nice treat for you. The bottom is not-so-sweet, a bit bitter even. But don’t worry, It’ll be perfect for sweet bananas as well as coconut filling. If I had sour raspberries or blackcurrants I would use them as better combination… Unfortunately. I’m nearly 340km away from my beloved garden and its fruits. Guys, that really HURTS…

Cocoa bottom (cocoa sponge cake):
5 eggs (my Mom’s free range)
4 heaped tablespoon of good cocoa powder (5, if you skip a flour entirely)
1 heaped tablespoon of flour
1 teaspoon of baking powder
1 teaspoon of natural vinegar (apple e.g.)
2 tablespoon of sugar ( I used cane one. If you prefer sweet bottom, add about 5-6 tablespoon)
3 tablespoons od sunflower oil

Cheese filling:
400g of thick cheese (homogenized)
1 nice cup of desiccated coconut
1 glass of milk (250 ml)
150g of sugar
1 tablespoon of vanilla extract (optionally)
2 tablespoon of gelatine powder (at random… I just wanted cheesecake to be fully setted).
1 cup od boiling water
Pinch of sea salt
+ 2 ripe, but not dark bananas+ fresh mint leaves for decoration.
* you can use whatever fruits you like. Raspberries, strawberries, blackcurrants – suit perfectly!

Separate egg yolks and combine with baking powder and vinegar. You will see pure chemistry there – It’ll become very fluffy which is exactly what we need. Whip egg whites up until fluffy and stable. Add a pinch of salt at the and and whip gently. It will protect sponge cake from falling. Add sugar and whip delicately until fully combined. Add cocoa, oil and yolks mixture. Carefully mix everything together and pour into a flat baking tray. Bake in 180 C for about 35 mins. Take it out and cool down.
Soak gelatine powder in the boiling water for a couple of minutes. On the other hand pour a boiling water into the cup with desiccated coconut (as much as it covers a coconut flakes). Leave for 10-15 mins until water absorbed. You will smell divine coconut scent. Meanwhile combine in a bowl: cheese, milk, sugar and vanilla extract. Add desiccated coconut and soaked gelatine. Stir everything and put in the fridge for about 30 mins. It should be half-setted, but not too much (still rather runny).
Slice bananas and lay on the baked bottom. Pour cheesecake filling on the top, trying not to move banana slices. Put in the fridge until fully-setted. You can serve it with hot chocolate sauce – I just thought about one while writing this post 🙂 maybe next time! Enjoy.
sernik kokosowy 1 sernik kokosowy 2

Wanilla sponge cake with raspberries

I wish I could live in the country, where summer never ends… I basically shrink when it comes to cold and winter. I love that amount of wonderful scents, colours. When summer begins I can barely eat anything but juicy, juicy fruits, crispy carrots, courgettes (raw ones! I just season it with salt and pepper, must be really young though). Even now, when I’m writting this post I can hardly stop biting peach and not to leave stains on my laptop.
Today I want to share with you my Mum’s recipe, which is very, very simple. The greatest thing is you can put whatever you want – every king of fruit or rhubarb or raisins or grated orange/lemon zest with fresh ginger (wonderful!). It’s lovely, simple base – I’ve just assumed that vanilla is very universal and suits almost everything what is sweet.

Ingredients:
• 5 eggs, yolks separately
• 5 heaped tablespoons of plain flour
• 125 gramms of sugar
• 100 ml of sunflower oil
• 2 tablespoons of vanilla essence
• 1/2 teaspoon of baking powder
• 1 teaspoon of VINEGAR
• pinch of sea salt

Put egg yolks into the large cup, add vanilla essence, baking powder and vinegar. Mix gently – I’ll become very fluffy. Set aside. Separate egg yolks from egg whites. Whip egg whites into a froth, add a pinch of sea salt at the end and whip up 1 minute. When egg whites are fluffy add sugar and whip up – gently, until fully combined. Add yolks mixture, mix gently – avoid sharp moves. At the end add sunflower oil and flour. Combine delicately and pour into baking tray immediately. At the very end sprinkle with raspberries – not too much (unnecessary risk of sinker…). Put into oven 180 C, for about 45 minutes. Cool down, sprinkle with icing sugar. Enjoy!
Biszkopt 3 Biszkopt 2
Chciałabym mieszkać tam, gdzie lato nigdy się nie kończy. Dosłownie kurczę się, jeśli chodzi o zimę i mróz. W lecie uwielbiam smaki, zapachy. Kiedy zaczyna się sezon letni, właściwie mogłabym nie jeść nic innego poza soczystymi owocami, chrupiącymi marchewkami czy cukiniami (jedzonymi nawet na surowo, zwyczajnie posypane solą i pieprzem; muszą być jednak bardzo młode). Nawet teraz, pisząc posta, ledwo powstrzymuje się przed kolejnymi gryzami brzoskwini, która kapie mi na klawiaturę.
Dzisiaj podzielę się z Wami przepisem na biszkopt mojej Mamy, który jest niezwykle prosty. Najlepszą sprawą w biszkopcie jest to, że możesz dodać do niego co tylko lubisz: wszelakie owoce albo rabarbar albo rodzynki czy startą skórkę z cytryny i świeżo starty imbir. To świetna baza dla wielu opcji, a ja zakładam, że waniliowy smak pasuje do wszystkiego.

• 5 jajek
• 5 kopiastych łyżek mąki
• 125 g cukru
• 100 ml oleju
• 2 łyżki esencji waniliowej
• ½ łyżeczki proszku do pieczenia
• 1 łyżeczka octu (najlepiej jabłkowy)
• Szczypta soli

Oddzielamy białka. Mieszamy w osobnym kubku żółtka, ocet i proszek do pieczenia. Mikstura urośnie, dlatego kubek powinien być spory. Następnie ubijamy pianę, dodając pod koniec ubijania szczyptę soli. Następnie dodajemy cukier, dalej ubijając do czasu, aż cukier się rozpuści. Wlewamy żółtka. Na końcu dodajemy olej i mąkę. Delikatnie mieszamy, starając się, aby piana nie opadła zbyt dużo. Wylewamy masę do formy, następnie na samym końcu posypujemy malinami – nie przesadzając z ilością, by nie wyszedł zakalec. Pieczemy 45 minut w 180 C. Po ostudzeniu posypujemy cukrem pudrem. Smacznego!

Tarta truskawkowa z waniliowym kremem

Lubię od czasu do czasu skosztować ciasta bogatego w warstwy, masy czy wkładki, ale osobiście preferuję prostotę; i składników i wykonania. Skromna klasyka, często także może być wyrafinowana i piękna. Wystarczy jedynie podążać za wskazówkami, bo pozorna łatwość w wykonaniu, może równocześnie skończyć się katastrofą, w postaci spalonego garnka i zmarnowanych składników. A na to nie można pozwolić. Ta prosta tarta należy do moich faworytów, nie tylko dlatego, że truskawki to po jabłkach moje ulubione owoce. Ciasto jest kruche i cudownie pachnące skórką cytrynową, a podczas jego pieczenia rozchodzi się taki zapach, że trudno powstrzymać się od zjedzenia go wprost z blachy. Krem jest aksamitny, nie tężeje jak zwykły budyń. Truskawki i mięta to romans na całe życie. Przepis z Kwestii Smaku, z drobnymi modyfikacjami.

KRUCHY SPÓD:

  • 170 g miękkiego masła
  • 250 g mąki pszennej
  • 2 surowe zółtka
  • 3 łyżki cukru pudru
  • 1 cukier waniliowy
  • łyżeczka dobrego ekstraktu z wanilii (opcjonalnie, ale warto zainwestować!)
  • szczypta soli
  • skórka starta z całej cytryny (najbardziej wierzchnia warstwa skórki)

KREM:

  • 1,5 szklanki (375 ml) mleka 3,2 %
  • 0,5 szklanki (125 ml) kremówki 30 %
  • 2 cukry waniliowe (po 16 g)
  • 4 łyżki cukru
  • 1 łyżeczka ekstraktu z wanilii (opcjonalnie)

NA WIERZCH:

  • około 500 g truskawek (opcjonalnie malin, jagód, poziomek)

WYKONANIE:

Składniki na ciasto szybko zagnieść (nie ugniatać zbyt długo! Kruche ciasto powinno mieć jak najkrótszy kontakt z naszymi dłońmi, które są ciepłe, inaczej będzie twarde). Włożyć do lodówki na min. 1 h. Następnie wyjąć, rozwałkować na grubość ok. 0,5 cm i wyłożyć formę. Piec ok. 20 minut. Wyjąć i ostudzić.

Krem wymaga cierpliwości, ale wykonanie nie jest trudne. Mieszanie gotującej się płynnej masy zajmie ok 15 min.

Żółtka, cukier, ekstrakt i mąkę połączyć w dużej misce. Do garnka o grubym dnie wlać mleko i śmietankę. Gotować, aż pojawi się błonka na wierzchu, lecz nie zagotowywać! Mieszanina powinna być gorąca, ale nie wrząca. Następnie należy ją bardzo powoli wlewać do miski z zółtkami, ciągle mieszając, aby żółtka się nie zważyły. Uzyskana masa będzie bardzo płynna. Następnie do garnka po mleku wlać powstały płyn i na małym ogniu podgrzewać, ciągle mieszając. Z czasem masa zgęstnieje, tworząc konsystencję budyniu. Zagotować, aby powstały pierwsze bąble i schłodzić, przykrywając szczelnie, aby nie powstał kożuch. Krem pozostanie aksamitny i kremowy, nie stężeje jak zwyczajny budyń, stąd konieczność jego schłodzenia.

Na upieczony i ostudzony spód wyłożyć schłodzony krem, następnie wyłożyc truskawki pokrojone w ćwiartki lub plastry. Tarta świetnie łączy się ze świeżą melisą albo miętą. Smacznego!

Tarta I    tarta II