Category Archives: Recipe

Homemade Carrot Cake

After my visit to Brown’s Tea Bar in Munich, I was longing for a homemade piece of carrot cake like I had so often in Leeds. Because I knew I would miss the British cakes, I bought this wonderful book with most of the classic baking recipes. One of which is a recipe for a carrot cake I tried last weekend. I was sceptical if I would be able to hit the flavour I was used to but in the end it tasted just like I remembered.

For the carrot cake you need:

ingredients carrot cake
225g self-reaising flour

or if you can’t get self-raising flour, you can easily mix it by yourself. In that case, you need:

ca. 200-205g flour
adding baking powder up to 225g

1 tsp baking powder
1,5 tsp cinnamon
1 tsp mixed spices
225g brown sugar
zest of an 1/2 unwaxed orange
50g walnut pieces
50g raisins
3 eggs
150ml sunflower oil
250g grated carrots

Begin by peeling and grating the carrots since this takes away most of your preparation time.

peeling a carrot
After this, mix the flour, baking powder and the spices in a big bowl. Add the walnuts, the carrots, orange zest and raisins. Afterwards beat the eggs and mix it with the dry ingredients.

creating the dough

Finally add the oil and mix all well together before pouring it into a baking tray. Bake the cake for 25 minutes (180°C/350°F/gas 4) until it is nicely coloured. Let it cool down before topping it with the icing.

For the icing you need:

200g full fat cheese
50g unsalted butter
150g icing sugar
zest of 1/2 unwaxed orange
2 tsp orange juice

icing
Beat all the ingredients together and cover the cake with the icing. If it is warm you might have to cool the icing before putting it on top of the cake.
homemade carrot cake
It truly tasted like the several carrot cakes I had in England and just made the weekend a bit sweeter. It definitely made the grey weather less dreadful ;).

Do you also have longings for special food? Does specific food remind you of special events or trips?

Sweet and savoury rolls – Perfect Finger Food

There is this tradition in German companies that if you start working somewhere, you have to provide your team with some sort of treat. So because I just began working as a Trainee, I needed to come up with an idea. I remembered that my mum ones made really good savoury pizza rolls at a party and I thought I could do a mixture of savoury and sweet rolls. I always thought that rolls are the perfect finger food.

The savoury option was fixed due to the known recipe but I couldn’t quite decide what to do as a sweet option until I found this recipe of cinnamon rolls. I love cinnamon and so I decided to give it a go.

Both recipes turned out to be really yummy. They are also perfect as finger food for every party or cake sale. So I thought I’ll share with you those great recipes.

Pizza rollsingredients savoury pizza roll

for roughly 12 rolls you need

1 onion
400g minced meat
150g Sour cream
2 Tbsp tomatoe paste
salt
grounded pepper
100g grated cheese

ready-made pizza dough

This recipe is pretty simple just because I used ready made pizza dough. It’s a fresh dough which is rolled up and can be used instantly without needing time to raise etc.

First of all you need to cut the onions into little pieces and fry them together with the minced meat in a pan. After the meat is cooked add the tomatoe paste and sour cream and season it with salt and pepper.

Straighten the dough to a square and spread the filling on it. Cover all with the cheese and start rolling up the dough with the filling. Cut roughly 2cm thick slices and place them on a backing tray covered with baking sheet. Bake the rolls at 180°Fan for 25 mintues. pizza rolls

Cinnamon Rolls

ingredients cinnamon rolls

for 20-24 pieces you need

for the dough

50g melted butter
300ml warm milk
1 egg1 tbsp. sugar
1 tsp. salt
1 sachet vanila-pudding powder
500g flour
7g dried yeast

for the filling

75g butter
100-150g brown sugar
2 tsp. grounded cinnamon
100g chopped wal- or pecan nut

Start by preparing the dough by kneading all the ingredients together to a firm dough. Put it to rest at a warm place for roughly an hour or until the dough has doubled its size.

Roll the dough into a square and spread the butter on it. Mix the sugar with the cinnamon and sprinkle all onto the dough. Spread the nuts as well and roll the whole thing up.

filling and cutting cinnamon rolls
Again, cut roughly 2cm thick slices and put them on a backing tray. Bake the cinnamon rolls at 175°fan for about 15-20 minutes.

cinnamon rolls

Both of the recipes can be done with ready made dough, so if you are in a hurry it doesn’t matter.

All my colleauges enjoyed both versions and I think it goes well on every party buffet or even children’s birthday as the perfect finger food.

What is your favourite finger food? Do you have similar tradition at your workplace?

Culture and Comfort Food – A Perfect Weekend in January

January was a month full of new starts for me. I started my first real job last Monday and moved in with my boyfriend. It’s all very exciting but at the same time it freaks me out how fast things are changing sometimes. I am not very good with changes, I have to admit. I always need some time to adapt to new situations.

So this weekend was perfect to step back and close the week with some of my most favourite things to do. Enjoying some art and indulging in deliciously heavy comfort food, made the last week with all its new experiences step aside and I was able to completely relax. I guess that’s what weekends should be about ;).

Now if you think we just stayed in bed all day, you got me wrong. On Saturday we headed off to Frankfurt to see the anniversary exhibition of the Städel Museum. The art museum is celebrating its 200th anniversary and is having a great exhibition till the end of January.

Städel Museum in FrankfurtMasterworks in Dialogue Städel Museum

The exhibtion is called “Masters in Dialogue” which describes well the essence of the exhibition. The museum is comparing some of their most popular works with other pictures from different museums from all over the world which have a relationship to each other. Sometimes the pictures were painted by the same paitner and you could see the development of the painter or two painters who didn’t know each other painted the same object or theme with different intentions.

– You can change the subtitles into English at the bottom of the video –

As you can see in the video, this exhibtion was quite different from the chronological presentation of a normal art museum and reminded me of the approach the TATE in Liverpool is taking with their exhibition “Constellations”. They also present a picture and arrange it with others who were inspired by this one picture or painter.

Art is something which really fascinates me and what could be better than spending an rainy and cold January Saturday being inspired by some great art work ;). Well I guess what makes a wintery day even better is some warming food. Since I left Britain in summer I miss the hearty food like pies and mash. So I combined these two traditional dishes in a warming Sheperd’s Pie.

Vegetarian Sheperd's Pie
To mix it up a bit, we decided to try a vegetarian version of the Biritsh meal. I found this recipe on BBC goodfood. Because I couldn’t find lentils in a can and was to lazy to boil dried lentils, I deciced to exchange the lentils for peas which turned out to be a great decision.

For a pie for 2 you need:

a small onion
one thick carrot
100ml red wine
200g chopped tomatoes
vegetable stock140g peas
500g sweet potatoe
butter
grated cheddar

Heat the oil in a large pan and fry the chopped onions. Add the roughly chopped carrots and pour in the wine, some water and the tomatoes. Simmer till the water is nearly gone. Then add the peas with their liquid and simmer again, till the liquid has nearly gone.

cooking

While you are doing this, boil the sweet potatoes till they are soft enough to be mashed with some butter to a nice potatoe mash. Pour the tomatoe-pea mixture into a bowl and cover it with the mash. Put some grated cheese over it and bake everything for 20 minutes in the oven (190°C/170° fan/gas 5).

vegetarian Sheperd's Pie

The combination of sweet potatoe mash, peas, carrots and tomatoes was heavenly and the perfect end to a chilly weekend in January. This recipe will definitely become one of our favourites, I am sure.

What are your favourite things to do in January? Wrapping up inside or heading out into the cold?

 

 

Lactose free Orange Tiramisu for New Year’s Eve

Happy New Year to all of you!

I hope you all had a great start into 2016 celebrating with friends or family.

We spent our New Year’s Eve with friends in Munich eating and drinking a lot, watching the firework and ending the night with long talks about the last year and the coming one. It was nothing really special but I think that made the evening even better. I always feel that New Year’s Eve is best celebrated with good friends and some nice food.

Food vise we decided to have a pizza. You can never be wrong with a good pizza ;). My friend asked me to bring a dessert to round everything up.So, I decided to stay with the Italian theme and found a recipe of an Orange Tiramisu here.

However, the problem is that my friend is lactose intolerant, so I adapted the whole recipe as a lactose free version. I need to admit that this was my first Tiramisu ever, so I was more than happy that it turned out just to be one of the best Tiramisu I ever had – well at least in my humble opinion ;).

For the Tiramisu (6-7 people) you need:

250g Cantuccini
80ml Espresso
4-5 Oranges
65ml orange liqueur
20g icing/powdered sugar
400ml lactose free yoghurt
350ml lactose free wipping cream
1 vanilla bean
some sugar
some cacao powder

ingredients

To start, place the Cantuccini in a flat bowl and cover it with the cooled espresso.

Cantuccini

Then start to fillet the oranges. I know, sounds extremely difficult, but trust me with a sharp knife its easier than you think. Just start by cutting of the top and bottom of the orange. Then cut of the peel so that there is no white skin left.

After you have peeled all the Oranges take a bowl and start cutting out the single fillets of the fruit. Use a sharp knife and it won’t be that difficult. It’s just a bit of a mess ;). In the bowl you can save the orange juice which you can use for seasoning the cream mixture later.

Orange filetOrange

Place the Orange fillets on top of the Cantuccini and pour the orange liqueur over the fruits. Cover everything with powered sugar and put it to a cool place to rest for one to two hours.

Liquorsugar

After resting it you can prepare the yogurth and cream mixture. As I said, I used lactose free products but the whole recipe also works with ‘normal’ milk products. Start by wipping the cream and add it to the yoghurt.

Yoghurt

The original recipe uses a mixture of natural yoghurt and vanilla yoghurt but because there was no vanilla version of lactose free yoghurt I decided to spice my mixture with a vanilla bean which made the whole thing even better, in my opinion.

To add the vanilla flavour you just have to cut the bean open and scratch out the vanilla seeds with a knife. Add it to the yoghurt and cream mixture. I sweetened the mixture with some sugar and the orange juice from cutting out the fillets till it tasted slightly sweet. You don’t want to over sweet it because the Cantuccini and oranges are quite sweet so the cream needs to balance this out.

finish

Finish the dessert by spreading the mixture over the oranges. Because I needed to transport the whole thing, I finished it at my friends place. Shortly before serving, I dusted the Tiramisu with some cacao powder and served it on little plates.

Orange Tiramisu

I was so happy that this first attempt in one of the classics of Italian cuisine turned out so well. It really was a good finish to our festive meal on New Year’s Eve.

What did you do for New Year? Any special food?