Tag Archives: Berry

Almond-Berry-Friands

Posted on by

0

img_81631

Alright.. new book, new recipes, new delicious things to try! This recipe is adapted by Donna Hay! Very simple to make and delicious as all her recipes!

Ingredients

  • 125g butter
  • 100g grounded almonds
  • 150g powdered sugar, sifted
  • 100g flour, sifted
  • 1/2 teaspoons baked powder
  • 5 egg whites
  • 100g fresh or freezed berries
  • 10 muffin cups
  1. Preheat the oven to 180°C.
  2. Melt the butter in a little pan until it get’s a little bit brown. Set aside.
  3. Mix the grounded almonds, powdered sugar, flour and baked powder in a bowl.
  4. Add the egg whites and mix it well.
  5. Now add the melted butter and mix once again.
  6. Give in every muffin 2 tablespoons of the mixture and spread it with berries.
  7. Bake for 15-20 minutes.

Raspberry Cocos Muffins

Posted on by

0

So…ya.. I definitely looove muffins.. yap… they’re always sooo easy to make… very quick.. and omg… taste just DELICIOUS… and ya..my whole family and my friends love them too… so… why shouldn’t I try a new one? Let’s go… (ya.. I made a lot of photos…. *g*)

Ingredients (for about 8-10 pieces)
- 65g butter

- 2 little eggs (room temperature)

- 1 egg yolk (room temperature)

- 40g sugar

- 1 dash salt

- 45g flour

- 30g starch

…and…

- paper muffin and if you have a muffin baking tin

- 100g powdered sugar

- 1-2 teaspoon lemon juice

- ca. 150g raspberry-jam

- 25g cocosrasps

- biscuit cutter
Method
Muffins

1. Preheat your oven to 160°C (=circulating air oven, 180°C = top-/bottom heat, gas level 2).

2. Melt the butter and cool it.

3. Mix the eggs, egg yolk, sugar and salt. Mix them as long till you have the fourfold of the mixture.

4. Mix the flour and starch in an other bowl.

5. Fold it slackly into the egg-sugar-mixture.

6. And last but not least… fold the butter carefully into the mixture.

7. Put the paper cups into the muffin baking tin.

8. Dispere the dough immediately to the cups. (Put enough…’cause they have to get enough big)

9. So.. put the baking-tin in the middle of the preheated oven and bake it for 20-25 min. Take out and let it cool.

Topping/Filling

1. Mix the powdered sugar with the lemon juice.

2. Cut from the top of the muffins ca. 1 cm away. If you want you can use a biscuit cutter to make a hole into top.

3. Daub every muffin with raspberry jam.

4. Daub every top of the muffins with the powdered-lemon-juice-mixture. Sprinkle them with cocosrasps. Place them back to muffins.

Banana Berry Cheesecake

Posted on by

0


I always thought that it’s pretty difficult to make a Cheesecake! No… it isn’t! Really not! I looove Cheesecake..and now.. after I tried this one… I adore to bake them! They’re delicious and ya…as always…great to a cup of coffee! So.. try it and enjoy!

Ingredients
Ground
- 90g kibbled zwieback
- 75 kibbled almonds
- 60g butter, melt
- if u want: – 2 teaspoon cocoa and 75g melt dark chocolate (mixed)

Filling
- 450g Philadelphia-cream cheese
- 200g sugar
- 1 tablespoon starch
- 3 big eggs, little bit whisked
- 1/4 teaspoon salt
- 485g sour cream
- 250g crushed bananas (mixed with 2 tablespoon lemon-juice)

Blueberry-topping
- 340g freezen blueberrys, defrosted
- 1 tablespoon starch
- 50g sugar- some peel of a lemon

Method

The ground
1. Preheat your oven to 190°C. Mix all ingredients except the melt chocolate.
2. Arrange the mixture on the ground of a spring form (diameter of 26cm), beat down and bake it for 9 min. Cool it down.
3. If the ground is cooled a little bit, u can elapse the melt chocolate. Wrap the spring form with 2 slices of tin foil and caulking it.
4. Now you have to cool the ground! Put it to the fridge. In this time you can make the filling.

The filling
1. Preheat the oven to 180°C. Whisk the cream cheese with the sugar creamy. Add the starch, eggs and other ingredients. Give the filling to the spring form. (if the ground is cold!)
2. Put the spring form in a bigger form and fill this one with 3 cm of hot water. Bake it for 45 min, take it out of the oven, take the tin foil away and cool it down to room temperature. Cover in polythene foil and let it cool for 4 hours or overnight.
3. If it’s cooled you can take it out of the form and baste the blueberry topping and cool it for an hour. Or…you take it out of the form and serve it without a topping. You can keep this cake for days!

The topping
1. Give all the ingredients to a bowl and boil it up.. (Don’t forget to stir during boiling up). Cook it for 1-2 min.. Cool it for a minute and baste over the cake…delicious!