Tag Archive for Dairy

Himbeer-Käsekuchen

Very tasty and very German. It has quite a large layer of quark filling and quite a thin base. You could use other fruit instead of raspberries. It tasted even better the day after baking.

HimbeerKaseKuchen2

Himbeer-Käsekuchen (14 pieces)
Adapted from Mein LandRezept

50 g butter
100 g sugar
2 eggs
190 g flour
1/2 sachet baking powder (8 g)
pinch of salt

2 eggs, separated
100 g sugar
1 sachet vanilla sugar (8 g)
500 g low fat quark
50 ml oil (rapeseed)
250 g raspberries
40 g slivered almonds

Prepare a baking tin (35×25 cm). Preheat the oven to 180C.
Cream the butter with the sugar, add the eggs one by one and mix until incorporated. Mix flour, baking powder en salt, then fold in. Pour into the prepared tin and smooth.
Whip the egg whites until they form stiff peaks. Whip the egg yolks with the sugar and vanilla sugar until pale and creamy. Add the quark and the oil, mix. Then fold trough the whipped egg whites. Fold trough the raspberries. Pour the filling in the tin and smooth. Sprinkle the almonds over.
Bake for 45 minutes. Leave to cool on a rack.

Vanilla-Cherry-Quark-Muffins

Soft, fluffy, moist and not too sweet. I like them a lot and will definitely make them again.
The original recipe asked for sour cherries, but since those are not available around here, I used normal cherries, which was very tasty. Alternatively you could use other berries, like blueberries, blackberries, raspberries or bits of strawberry.

VanilleKirschQuarkMuffin2

Vanilla-Cherry-Quark-Muffins (makes 12)
Adapted from “Dr Oetker 1000 Die besten Backrezepte”

1 jar (sour) cherries, drained well
250 g flour
3 tsp baking powder
1 packet vanilla pudding powder (unsweetened) or 37 g custard powder (unsweetened)
100 g sugar
1 sachet vanilla sugar (8 g)
pinch of salt
2 eggs
25 ml oil (rapeseed)
75 ml milk
200 g low fat quark

Preheat the oven to 180C. Line a muffin tin with paper liners.
Mix flour, baking powder and pudding powder in a bowl. Add sugar, vanilla sugar, salt, eggs, oil, milk and quark. Mix well until it forms a smooth batter. Divide over the muffin tin. Divide the cherries as well and press them slightly into the dough.
Bake for 25 minutes in the preheated oven. Leave to cool for a few minutes, then remove from the tin and leave to cool further on a wire rack.

Dulce de Leche

Dulce de leche is like caramel on steroids. It is sweet, but has a fantastic complex flavour. Dulce de leche literally means sweet milk, and that is what it is. You can make it completely from scratch, with milk and sugar. But that is not the method most people use, although it is said that it is the tastiest way. The more standard method uses a can of sweetened condensed milk, which is submerged in a pan of boiling water and left for a few hours (2-4 hours, depending on how dark you want it). This is not entirely without risk, as the water boils of the can can get exposed, which will overheat it and lead to an explosion (so keep an eye on the water level when you use this method), and sometimes explode anyway. A little safer is the use of a slowcooker. Remove the label before you submerge, it will disintegrate in the water. Take the pan with the can from the heat after the cooking time and leave to cool completely. Do not try to open immediately, due to the pressure in the still hot can the hot caramel will splatter out all over you.
Alternatively, you can pour the condensed milk out of the can into a baking dish, cover with aluminium foil and place au bain marie in a preheated oven at 225C for 75-90 minutes until golden. It can be kept for a long time in the fridge, but I’m sure it will not last that long, since it is delicious.
You can eat it as it is with a spoon, use it as a sauce, use it as a dip for cookies and fruit, spread it on bread/waffles/pancakes, use it to sandwich cookies or cakes, make mousse/panna cotta with it, the possibilities are endless.
When I found a can of sweetened condensed coconut milk in the supermarket, I decided to do an experiment and give it the dulce de leche treatment. It was not very successful, it did caramelize slightly but stayed very runny (left), while the “normal” variant got lovely golden and thick (right). I guess it has to do with the milk proteins in milk which cause a maillaird reaction, and barely any protein in coconut milk, but that is pure speculation from my side.

Dulce de Leche

Oat-Blueberry Muffin

If you follow my blog, you’ll probably have noticed that I like blueberry muffins and am always keen to try out a new recipe. This one is a lower carb higher protein variety. The muffins are nice, but not really muffin-like, they are more like baked oatmeal. Which I like too, so that is not a problem. They taste best when they are freshly baked, they tend to get soggy with storing.
When I make these next time, I will try and swap the flour for protein powder, to make them even more low carb high protein.

Blueberry Oat Muffin

Oat-Blueberry Muffin (makes 6)
Adapted from Libelle

150 g light cream cheese
2 eggs
2 tbsp flour
10 tbsp oats
1 tbsp honing
1 sachet vanilla sugar
pinch of cinnamon
2 tsp baking powder
1 tsp salt
125 g blueberries

Preheat the oven to 180C. Place 6 paper liners in a muffin tin.
Mix all the ingredients, except the blueberries, in a bowl to a thick batter. Fold in the blueberries. Divide the batter over the muffin holes.
Bake in the oven for 20-30 minutes. Leave to cool on a wire rack.

Chicken stew

Usually, we eat our kohlrabi raw, as a remoulade-style salad. But we had 4 kohlrabi plants in our garden, planted at the same time, so also full grown at the same time. Luckily, you can harverst kohlrabi over quite a broad period of time, so we could eat one a week, but still, we wanted to do something else than the usual. So I invented a stew-like thing with chicken, leeks, mushrooms, kohlrabi and a cream sauce. It turned out very tasty. Serve with rice.

ChickenStew2

Chicken stew (serves 2-3)

1 tbsp butter
300 g chicken breast or thigh, skinless and boneless, cubed
1 leek, washed and in rings
250 g musrooms, quartered
1 kohlrabi, peeled and cubed
few sprigs of thyme
1 bay leaf
200 ml bouillon
100 ml cream
pepper
1 tbsp parsley, chopped

Melt the butter in a pan on medium heat. Add the chicken, fry until lightly coloured. Add the leeks and mushrooms, fry for a few minutes. Add kohlrabi, thyme, bay and bouillon. Cover the pan, bring to the boil and cook until the kohlrabi is tender, about 10-15 minutes. Take lid from the pan, add cream and season to taste with pepper. Mix in the parsley, then serve.

Raspberry Bread Pudding

Bread pudding contains breakfast-y ingredients like bread, fruit, eggs and milk. So if you don’t go overboard with cream, butter and other things like that, and don’t make it too sweet, it is perfectly acceptable to eat bread pudding for breakfast. Although it would be delicious as dessert too. The original recipe suggested to use cinnamon swirl whole grain bread, but since you can’t buy that over here I chose a slightly more indulgent bread: brioche. But I’ll try it with normal whole wheat bread in the future, I expect that would be nice too. As variation you could use other kinds of fruit. You can remove the crusts from the bread, but I don’t think it is necessary/worth the work and waste.
The result is like bread-pudding, soft and slightly wet, not too sweet, with a nice tartness from the raspberries, and a crispy, slightly caramelized top.

Raspberry Bread Pudding

Raspberry Bread Pudding (serves 2)
Adapted from Naturally Ella

4 slices bread
3/4 cup raspberries
2 eggs
3/4 cup milk
1 tbsp maple syrup (or use honey instead)
1/2 tsp vanilla extract
pinch of cinnamon
pinch of salt
1 tbsp sugar

Overnight or at least one hour before wanting to bake, cut bread slices in half on the diagonal and place in a baking pan that is roughly 15×20 cm. Squash raspberries in between the slices.
Whisk together eggs, milk, maple syrup, vanilla, cinnamon and salt. Pour over the bread and push bread into the mixture so that all the bread is covered with the mixture. Cover and let sit until ready to bake, place in the fridge if leaving overnight.
Preheat the oven to 190C and sprinkle the bread pudding with the sugar. Bake for about 15-20 minutes, or until golden and puffy. Leave to settle for a few minutes, then serve.

Pots de crème – café

These custard pots have a lovely creamy and smooth texture, are not too sweet and have an intense coffee flavour. Because no cream is used, they are not as heavy as other recipes. And I like it that the whole eggs are used, so you don’t have excess egg whites left. Instead of rum you can use whisky, coffee liquor, hazelnut liquor, or maybe even something like baileys or liquor 43.
Officially the recipe makes 6 ramekins, but I found that it makes a lot more. Next time I’ll probably make half the recipe for 6 ramekins.

Petits pots de crème – café
Adapted from “Ripailles – Stéphane Reynaud”

6 eggs
200 g sugar
800 ml full fat milk
3 espresso coffees
50 ml rum

Whisk the eggs with the sugar until pale and thick in a bowl (choose a size taking in account that the egg-mixture will expand quite a bit, and the milk will be added as well).
Heat the milk with the coffee and rum.
Off the heat, pour the scalded liquid over the egg mixture.
Pour into ramekins and cook au bain marie in a 180C oven for 20 minutes, or until they have a slight wobble.
Serve at room temperature. Can be made 2 days in advance and stored in the fridge covered with cling film.

Vanilla ice-cream with toffee swirl

It was much too hot to bake something, so I made ice-cream. It is a really nice and easy ice-cream, but in my ice-cream maker it did form some crystals. I think this would be less in a custard-based ice-cream, which would probably taste creamier as well. But I’ll have to test that.

The toffee sauce is really a sauce, it is nicely pourable and not too sticky. It is also quite fast and easy to make. You could also serve it as a sauce with the ice-cream instead of swirling it in, or serve it with something else.

Toffee Swirl Ice-cream

Vanilla ice-cream with toffee swirl (600 ml)
From “500 ijsrecepten – Alex Barker”

75 g sugar
475 ml cold milk (preferably full fat)
2 tsp vanilla extract
240 ml cold cream, whipped
toffee sauce

Heat half of the milk with the sugar on low heat until the sugar has dissolved. Add the rest of the milk and the vanilla extract and leave to cool.
Fold the whipped cream in and pour into an ice-cream maker. Follow the manual of your ice-cream maker on how to churn the ice-cream, but it will probably take 30-40 minutes to freeze. After churning, add some toffee sauce and stir a little to form swirls. Place 15 minutes in the freezer to harden, then serve with some extra toffee sauce.
The ice-cream can be kept (well covered) in the freezer for 3 months, but it will gradually will crystallize more, fresh it is tastiest. Take the ice-cream out of the freezer 15 minutes before serving to get it to soften a bit.

Toffee sauce (400 ml)
From “500 ijsrecepten – Alex Barker”

115 g butter
115 g brown sugar
120 ml golden syrup
120 ml cream
1/2 tsp vanilla extract

Melt the butter, brown sugar and golden syrup together in a saucepan on low heat. Turn up the heat and cook 3-4 minutes. Take from the heat and stir in the cream and vanilla extract. Leave to cool completely. Can be kept in the fridge for 8 days.

New smoothie flavours

I still love smoothies as a snack. My local supermarket had some smoothie recipes that you could try, and they really gave me some new ideas. It’s not that these ideas are very revolutionary, I just got stuck in my routine of making the same smoothie each time, this made me mix up some other versions. A new thing for me was the addition of oats, I expected not to like it but actually I did. It makes the smoothie more filling, and makes them thicker as well, which is a good thing when you use quite a lot of liquid and no frozen fruit. You do need to blend a bit longer to make sure the oats are ground down completely, otherwise the texture gets a bit weird.
Another thing I recently tasted was carrot-apple-ginger juice. I don’t have a juicer, so I cannot really make it at home, but if you have one, give it a try. It is a really energizing mixture.

Banana and Oats (2 glasses)
150 ml yoghurt
150 ml orange juice
1 large banana
4 tbsp oats

Banana and Kiwi (2 glasses)
150 ml yoghurt
150 ml orange juice
1 large banana
1 kiwi

Strawberry and Cherry (2 glasses)
125 g strawberries (frozen)
50 g cherries (frozen)
1 small banana
75 ml yoghurt
100 ml orange juice
4 tbsp oats

Mango, Pineapple and Coconut (2 glasses)
100 g mango
100 g pineapple
150 g coconut yoghurt

To make smoothies, throw everything in a blender and blend well. You can also use an immersion blender. Add some more liquid when the smoothies are very thick, add some extra frozen fruit or oats when they are very liquid. The exact amounts for the perfect consistency depend on what you like, and how much liquid the yoghurt/fruits you use contain.

Blini with cream cheese and salmon

Blini with cream cheese and salmon is a classic, perfect on parties or as appetizer. Do keep in mind that blini are nicest when you serve them fresh. I used plain cream cheese, but you could season it with herbs (chives would be delicious) or horseradish. I used hot-smoked salmon, alternatively you can use cold-smoked salmon, but also smoked mackerel. I’m not a big fan of using caviar since it’s not really sustainable. But if you can find (imitation) caviar that is, go ahead. You could also top the blini with herring salad, or guacamole (as a vegetarian alternative). You could even do a sweet variety, with honey-sweetened cream cheese and fruit as topping. But you do need something to put on top of them, plain they are quite boring, they come to life with a topping.

Blini

Blini with cream cheese and salmon (makes about 40)
from “Marie Claire De Ultieme Keuken – Michelle Cranston”

100 g flour
70 g buckwheat flour
3/4 tsp dry yeast
pinch of salt
200 ml milk
2 eggs, separated
2 tbsp sour cream (or yoghurt)
butter/oil for frying

50-185 g cream cheese (amount depending on how generous you want to be)
200-400 g smoked salmon (amount depending on how generous you want to be)

Mix both flours, yeast and salt. Add the milk and mix well. Leave to rise for 1 hour on room temperature, or overnight in the fridge.
Mix the egg yolks and sour cream through the batter. Whisk the egg whites to soft peaks and fold them into the batter. Leave to rise for 30 minutes.
Grease a frying pin with butter or oil, scoop dollops of the batter in it and turn over when bubbles form on the surface. Cook for another minute, or until brown. Medium heat usually works best.
Dollop cream cheese on, and place the smoked salmon on top. Serve immediately.