Plain Scones!

I never thought that scones could be so delicious and divine!! Actually, to be honest, I even though I don’t like them at all. Every time I buy scones, they are hard or clay and often tasteless. However, one day, when staying in a lovely BB in Cork I changed my mind :-). I have eaten there the best scones in the world and I knew I won’t leave the place without getting a recipe from their cook...



There are many ideas and recipes for scones. They said the original one comes from Scotland and the recipe relies on milk but my heart still belongs to the Irish scones based on buttermilk, which in my opinion makes dough more fluffy.
Of course scones should be served warm and fresh but these ones are delicious even next day!



I would like to thank the owner of Garnish house in Cork for this recipe.
For all those who are looking for a nice place to stay, the best Irish breakfast and divine scones in all Ireland I would definitely recommend that amazing place.



Plain Scones (Garnish House recipe)

Ingredients:

recipe for 8 scones (I reduced ingredients)
250g self raising flour
80g butter
60g caster sugar
1 egg and about 50-70ml buttermilk (100ml liquid together)


Original recipe (I have no idea ;-) how many scones you get – a lot!)


2kg self raising flour
660g Margarine or butter
500g caster sugar
6-9 eggs and 300-400ml buttermilk (700ml liquid together)


Method:
1. Sift raising flour and sugar into bowl
2. Add butter and rub in with your fingertips until the mixture resembles fine breadcrumbs
3. Stir in buttermilk and eggs to a soft dough, knead lightly until combined
4. Roll out the dough on lightly floured surface to 3cm/11/4in thick. Stamp out round using 5cm/2in cookie cutter (a glass is also fine)
5. Place on the prepared baking sheet and brush the tops with milk
6. Bake at 225 degrees Celsius for approx. 20-25 minutes

Enjoy :-)

Gluten-free Venetian carrot cake.

Interesting cake adapted from Nigella Lawson Kitchen. Not too sweet the best for the next day of baking.
The original recipe comes from the BBC food website - here. I made some modification but still it's a great and delicious cake!



Gluten-free Venetian carrot cake*
*Recipe with some of my modification

Ingredients:
1 cup flaked almonds, plus extra for topping
2 medium carrots (approx. 200-250g/7-9oz)
150g caster sugar
125ml regular olive oil, plus extra for greasing
1 tsp vanilla extract
2 free-range eggs
250g ground almonds
½ lemon, finely grated zest and juice

Method:
1. Preheat the oven to 180C/350F/Gas 4. Line the base of a 23cm/9in round springform cake tin with re-usable non-stick silicone liner or baking parchment and grease the sides with olive oil.
2. Grate the carrots in a processor (for ease) or with a coarse grater, then sit them on a double layer of kitchen paper and wrap them, to soak up excess liquid. Set aside.
3. Whisk the sugar and oil until creamily and airily mixed.
4. Whisk in the vanilla extract and eggs and, when well whisked, fold in the ground almonds, grated carrots, flaked almonds and, finally, the lemon zest and juice.
5. Scrape the mixture into the prepared cake tin and smooth the surface with a rubber spatula.
6. Sprinkle the flaked almonds over the cake and put it into the oven for 40–50 minutes, or until the top is risen and golden and a skewer inserted into the centre comes out sticky but more or less clean.
7. Remove from the oven and let the cake sit in its tin on a wire rack for 10 minutes, then unspring and leave it on the rack to cool.

Enjoy :-)

Banana Coconut Muffins

Delicious banana muffins with added shredded coconut. It is my next recipe where I used coconut oil* which, from now on is going to be one of my key ingredients.
Muffins are moist thanks to bananas and keep fresh for a long time. Not so sweet they are ideal for breakfast or teatime.

*see also coconut slices with coconut oil



Banana Coconut Muffins
makes 18 medium muffins

Ingredients:
100g coconut oil
150g (about 60-70ml) sour cream
220g plain flour
1 teaspoon baking powder
80g light muscavado sugar
50g shredded coconut
1 eggs, beaten lightly
Icing:
3-4 tablespoon icing sugar
1-2 teaspoons banana liqueur or water

Method:

1. Preheat oven, 180c. Fill muffins pan with paper cases.
2. Put flour, sugar, shredded coconut and baking powder in a large bowl and stir together.
3. Combine sour cream, coconut oil and egg in a separate bowl.
4. Stir the liquid mixture into the flour mixture until just combined. Do not over stir the mixture.
5. Divide the muffin mixture between the paper cases (they should be about two-thirds full).
6. Transfer to a preheated oven, 180C, and bake for 25-30 minutes until risen and golden (skewer inserted into the centre comes out clean).
7. While the muffins are cooking , make the icing. Place the icing sugar in a small bowl, then stir in water or banana liqueur.
8. when muffins are cooked, remove them from the oven and place on a wire rack to cool. When they have cooled, spread each muffin with some of the icing.

Enjoy :)

Chocolate Birthday Cake ...by Radek :-)

Get a lovely cake for your women. The easiest recipe ever!
Thank you..dear ;-)

Easy Chocolate Birthday Cake.

Cake (recipe adapted from Nigella Feasts, Old-fashioned chocolate cake)
Ingredients:200g plain flour
200g caster sugar
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
40g best-quality cocoa
175g soft unsalted butter
2 large eggs
2 teaspoons real vanilla extract
150ml sour cream

Method:1. Take everything out of the fridge so that all the ingredients can come to room temperature.
2. Preheat the oven to 180°C and line and butter two 20cm sandwich tins with removable bases. 3. Now all you have to do is put all the cake ingredients – flour, sugar, baking powder and bicarb, cocoa, butter, eggs, vanilla and sour cream – into a food processor and process until you have a smooth, thick batter. If you want to go the long way around, just mix the flour, sugar and leavening agents in a large bowl and beat in the soft butter until you have a combined and creamy mixture. Now whisk together the cocoa, sour cream, vanilla and eggs and beat this into your bowl of mixture.
4. Divide this batter, using a rubber spatula to help you scrape and spread, into the prepared tins and bake until a cake tester, or a thin skewer, comes out clean, which should be about 35 minutes, but it is wise to start checking at 25. Also, it might make sense to switch the two cakes around in the oven halfway through cooking time.
5. Remove the cakes, in their tins, to a wire rack and let cool for 10 minutes before turning out of their tins. Don’t worry about any cracks as they will easily be covered by the icing later.


White Icing:100g white chocolate
20g unsalted butter

Melt the white chocolate and butter in a good-sized bowl either in the microwave or suspended over a pan of simmering water. Go slowly either way: you don’t want any burning or seizing.

Dark chocolate Filling:Ingredients:250ml double cream, cooled
100g dark chocolate (70% cocoa)
30g butter
50ml Baileys or favourite liqueur
2-3 tablespoons icing sugar

Method:

1. Melt the butter and chocolate in a good-sized bowl either in the microwave or suspended over a pan of simmering water. Go slowly either way: you don’t want any burning or seizing.
2. While the chocolate and butter cooling a little, whip double cream until soft peak*, slowly add icing sugar and liqueur and gently stir. Add the chocolate mixture and gently stir again.

* How to whip a cream :-)


To assemble birthday cake:
• Choose your cake stand or plate. Then sit one of the cakes, uppermost side down.
• Spoon about a third of the dark chocolate filling on to the centre of the cake half and spread with a knife or spatula until you cover the top of it evenly. Sit the other cake on top, normal way up, pressing gently to sandwich the two together.
• Spread the sides of the cake with the remaining icing and leave a few minutes till set.
• Spread top with white icing
• Store cake in the refrigerator

ENJOY

Liqueur chocolate truffles.

Divine, hand-made liqueur chocolate truffles...melt in the mouth!
...
...
...
...

What can I say more?

Truffles can be simply dusted with cocoa, icing sugar, or coated in melted chocolate. Don’t worry if the truffles are not perfectly round as the irregular shape looks more authentic :-).

Chocolate truffles

(Recipe adapted from 'Cookies biscuits and bakes' Catherine Atkinson)

Makes 30 medium truffles

Ingredients:

250ml (1 cup) double cream
285g fine quality dark chocolate, chopped
45g (3 tablespoons) unsalted butter
50ml favourite liqueur

Method:

1. In a pan over medium heat, bring the cream to a boil. Remove from the heat and add the chocolate and butter. Stir gently until melted; then stir in the liqueur. Strain into a bowl and leave to cool to room temperature. Cover and chill for 4hours or overnight.
2. Using a small ice cream scoop, scrape up the chocolate mixture into 30 small balls and place them on the prepared baking sheets.
3. If dusting with cocoa or icing sugar, sift a thick layer of cocoa powder/icing sugar on to a dish or pie plate. Roll the truffles in the cocoa/icing sugar, rounding them between the palms of your hands. (Dust your hands with cocoa powder/icing sugar to prevent the truffles from sticking.
4. Chill in the refrigerator for several hours before placing in a serving bowl or individual cup cases.

Enjoy!

Coconut strawberry slices.

My New discovery is coconut oil (coconut butter). Without flavour and scent it is really great and can substitute butter when making shortcrust pastry.
Putting together coconut foam and strawberry jam was really cool!! Just try it!



Coconut and strawberry slices

Makes 4 slices 11x4cm

Ingredients:

125g wholemeal flour
40g icing sugar
65g coconut oil
1 tablespoon water, approximately
1 egg, separated
6 tablespoons caster sugar
6 tablespoons shredded coconut



Method:

1. Preheat oven to 200C. Grease 4 mini pans, or small lamington pan.
2. Sift wholemeal flour into large bowl; rub in coconut butter, stir in icing sugar. Add egg yolk and enough water to mix to a firm dough. Knead on floured surface until smooth. Press over base of prepared mini pans (lamington pan). Bake in 200C oven about 10 minutes or until lightly golden.
3. Meanwhile, beat egg white in a small bowl with electric mixer, until soft peaks form; Gradually add caster sugar, whisking well with each addition. Gently stir in shredded coconut
4. After 10 minutes ( cake is lightly golden) reduce oven temperature to 160C. Quickly spread strawberry jam over hot base; Spoon the white egg and coconut mixture over the jam.
5. Bake for another 15-20 minutes until topping is lightly brown.
6. Cool in pan; cut into slices

Enjoy :-)

Almond Brownie

Who does like brownie? I guess vast majority of us, therefore today I am going to present you Brownie in a new flavour – a divine almond and chocolate combination.
If you are a big fan of almonds, you are going to love it more than the classic Brownie.

This cake is not as sticky as the classic one and tastes a bit like a chocolate marzipan. For me it was love at first bite!

I think Almond Brownie might be an interesting idea for a Valentine’s day gift – satisfaction guaranteed :-)



Almond Brownie (gluten free)

Ingredients:

100g unsalted butter, chopped
100g dark (70% cocoa) chocolate, chopped coarsely
100g (½ cup) fruit sugar (or caster sugar)
180g (1½ cups) ground almond (almond flour)
2 eggs beaten lightly
3 tablespoons Amaretto liqueur or orange juice (optional)
icing sugar for dusting

Method:

1. Preheat oven to 180C. Grease 20x20cm square pan
2. Melt butter and chocolate in small heatproof bowl over small saucepan of simmering water. Remove from heat, gently stir until mixture is smooth, cool
3. Beat eggs and sugar in a big bowl with electric mixer (3 minutes), then stir in ground almond and Amaretto liqueur (or orange juice).
4. Gradually stir chocolate mixture into eggs and almond mixture.
5. Spread mixture into prepared pan; bake 25-30 minutes (NO LONGER!!). Cool in pan!
6. Cut cold Brownie into pieces, serve dusted with sifted icing sugar and fresh oranges sliced into quarters.


Enjoy and Happy Valentine's Day!

Rocket. Pine Nut. Pear. Parmesan. Salad!

Simple salad. Interesting combination. Great idea for an elegant dinner party.
All you need is…

Good olive of oil and lemon…



Pine Nut Kernels



Thinly sliced parmesan



Thinly sliced pear



Fresh Rocket

Rocket Salad
Ingredients:1 Packet of fresh rocket
4-5 tablespoons thinly sliced parmesan
2 heaped tablespoons pine nut kernels
half of pear, thinly sliced

Dressing:Proportion: 1 tablespoon of lemon juice + 3 tablespoons of olive of oil
pinch of salt + pinch of sugar

Mix well , check the seasoning. If you need add more lemon juice, olive of oil etc.

SaladToss together all the ingredients in a big salad bowl, pour dressing over the salad, toss lightly and take to the table.

Enjoy :-)

Chocolate Brioches.

Sweet rolls rich with eggs and butter are one of my favouritis however I usually made them in lighter version :-).
This time Brioches with chocolate and almond icing.

Brioches dough contains yeast, that’s why it needs time!! to rise before we can bake it. Properly risen dough is fluffy and not slack-backed.

I believe good yeast cake doesn’t need as much yeast as suggested in some recipes. I always try to use it as least as possible increasing rising time. Also, instead of white flour I always used strong (bread) flour, because it’s rich with gluten, which helps dough rise.


Chocolate Brioches

makes 6

Ingredients:
250g (2 ¼ cups) strong white bread flour
60g caster sugar
1 teaspoon dried yeast
2 eggs
50ml hand-hot fat milk
50g butter, melted
Pinch of salt
6 chocolate squares

Method:
1. Sift the flour and salt into a large bowl and stir in the sugar and dry yeast. Make a well in the centre and add the eggs , melted butter and milk. Beat vigorously to make a soft dough.
2. Turn out onto a lightly floured work surface and knead for 5 minutes, until smooth and elastic. 3. Brush a clean bowl with oil. Place the dough in the bowl, cover with clingfilm and let stand in a warm place for 2-3 hours or until doubled in size.
4. Turn out onto a floured work surface, knead lightly for 1 minute, then roll into a rope shape. Cut into 6 pieces. Shape each piece into a smooth round. Place a chocolate square in the centre of each round. Bring up the sides of the dough and press the edges firmly together to seal.
5. Place the brioches on a non-stick baking sheet, cover lightly with oiled clingfilm and let stand in a warm place for 1-1.5 hour or until doubled in size.
6. Bake in a preheated oven, 220C/425F for 15 minutes or until golden brown.
7. Leave to cool slightly on wire rack.
8. When the brioches are cold, make the ICING. Sift 4-5 tablespoons of icing sugar into a small bowl and mix with enough Amaretto liqueur (1-2 tablespoons) to form a soft icing. Spread the icing over the top of the each brioches.

Enjoy :-)

Biscotti. Go back to Italy.

All biscotti recipes scared me every time when I was looking at it. Double baking seems so time consuming, long and complicated! However, one Friday afternoon I decided to try… and to my surprise it turned out that, these cookies are the simplest one I have ever done. It took me only 15 minutes to prepare, 25-30 minutes for baking and then only 15 minutes for another baking.
Now I must tell that indeed Italian cuisine is incredible and I am starting loving it!



Biscotii are sweet, crunchy and quite hard. They are perfect for the morning coffee.
You can store them for a long time in an airtight container.

They are also great idea for a sweet gift for your friends.




Biscotti with candied fruit

Recipe adapted from 'Cookies biscuits and bakes' Catherine Atkinson; with some of my modification
Makes 20

Ingredients:100g whole blanched almonds
100g candied fruit
100g caster sugar
200g (1 2/3 cups) plain flour
1 egg beaten lightly
pinch of salt
2 tablespoons Amaretto
½ teaspoon bicarbonate of soda

Method:1. Preheat the oven to 180C(350F)
2. Combine the flour, salt, bicarbonate of soda and candied fruits in a bowl and mix to blend.
3. Beat together in a separate bowl egg, sugar and Amaretto until light and fluffy (about 5 minutes).
4. Slowly add the flour, a little at a time, mixing until well blended. Add whole blanched almonds and mix well.
5. Turn the mixture on to a floured surface and knead gently for about 2-3 minutes. Form into a long, flat loaf.
6. Place on the baking sheet and bake for 30-35 minutes, or until lightly golden
7. Remove the loaf from the oven and leave for 20 minutes to cool slightly.
8. Cut the loaf into 1cm diagonal slices, taking care not to break or crush the soft insides of the loaves.
9. Arrange the slices on clean baking sheet. Bake for 5-6 minutes until the undersides are golden. Turn the slices over and bake for another 5-6 minutes. Transform to wire rack to cool.

Enjoy :-)

Buckwheat pancakes (gluten free).

Buckwheat pancakes are very healthy but their specific ‘beans’ flavour isn’t everyone’s taste. For those who are looking for a new taste and are bored with traditional breakfasts, this recipe might be interesting :-)



Buckwheat pancakes

15-20 small pancakes


Ingredients

1 egg, beaten lightly
2/3 cup buckwheat flour
100ml milk
3 tablespoons melted butter
2 tablespoons sugar
½ teaspoon bicarbonate of soda
a pinch of salt


Method:

1. Combine buckwheat flour, bicarbonate of soda, sugar and salt in a large bowl; whisk in combined egg, milk and melted butter.
2. Pour ¼ cup of the butter into large heated non-stick frying pan; cook, over medium heat, until browned lightly both side. Repeat with remaining butter.
3. Serve pancakes with honey or jam.

Enjoy :-)

Christmas Poppy Seed Cake. Makowiec

Poppy seed Cake called Makowiec, is the second most important Christmas cake after Gingerbread, which absolutely can’t be missing during Christmas time. The secret of the ideal cake lies in its poppy seed filling, which means the more filling the better.
According to tradition, Makowiec is usually baked as a strudel, but as a big fan of poppy seed, I prefer minimum dough and lots of filling.

Makowiec is incredibly moist, aromatic and keeps fresh for a long time. The only problem with making this cake is poppy seed, which isn’t that popular in Western Europe.
There are 3 different types of poppy seed (white, black and blue), the most common is black poppy seed, which is used in many recipes. You can buy some poppy seed at the health store or shops with imported food from the East (like Poland or Latvia), sometimes you can also buy ready to use poppy filling, which is really good and can save you a lot of time. I can honestly recommend Bakalland brand. It’s perfect!
If you can’t find ready to use poppy filling, you can make it yourself. It’s not so difficult as long as you use a good grinder.

Christmas Poppy Seed Cake. Makowiec



Ingredients:

Poppy seed filling:
500g dried poppy seed
2/3 cup of honey
4-5 tablespoons Amaretto liqueur (optional)
½ cup glace fruit

or
a can of ready to use poppy seed filling from Bakalland (850g)

Cake:
poppy seed filling
110g (1/2 cup)caster sugar
3 eggs, separated yolks and whites
4 tablespoons semolina

Pastry (top and bottom of cake)
80g cold butter
60g (1/2 cup) ground almond
110g (3/4 cup) plain flour
60g (1/2 cup) icing sugar
1-2 tablespoon water


Method:

Poppy seed filling:
1. Place poppy seed in a large bowl and pour boiling water (2-3 litres) over to soften for 12h (overnight).
2. Next day drain and grind twice poppy seed in a mincer.
3. Place ground poppy seed in a large bowl and add honey, Amaretto and glace fruit. Mix well.

Pastry:
4. Preheat oven to 200C
5. Process flour, icing sugar, ground almond and butter until crumbly. Add water; process until mixture comes together.
6. Knead dough on floured surface until smooth. Enclose with plastic wrap; refrigerate 30 minutes
7. Roll two-third of the pastry; large enough to fit 23cm flan tin.
8. Lift pastry into tin, ease into base; bake 10 minutes. Remove from the oven, cool to a room temperature.

Cake:
9. Preheat oven to 170C
10. Beat 3 egg yolks with sugar until creamy (5-7minutes). Fold poppy seed filling and semolina into yolks mixture, in two batches.
11. Beat 3 egg whites in a separate medium bowl until stiff peaks form. Fold gently into poppy seed mixture in two batches.
12. Line side of round tin with baking paper; extending paper 5cm above edge.
13. Pour poppy seed mixture over pastry base. Bake 50 minutes.

14. Meanwhile, roll remaining pastry on floured surface, cut star shapes.
15. After 50 minutes of baking remove cake from the oven and arrange pastry stars over poppy seed cake.
16. Bake again for 20-30 minutes until pastry stars are lightly browned.
17. Remove from the oven and cool in the pan until completely cold.

Enjoy :-)

Polish gingerbread cookies. Pierniczki.

Christmas doesn’t exist :-) without gingerbread cookies called “pierniczki”. You can find these traditional honey cookies at almost every Polish home. As an Christmas tree decorations, as present for your friends or as being eaten furtively from the cookies box. Gingerbread cookies are always main Christmas symbol at my home.

Gingerbread cookies are spicy, aromatic and they are similar to a Polish Gingerbread. We use the same ingredients to make the dough and we can store them for several weeks what makes them getting better and better.

At the beginning cookies are rather hard, but after few days they are getting softer and more aromatic and this is exactly how the cookies should be – thick, spicy and soft*

*if cookies are still too hard after few days, just  put them into a box with a piece of apple and close tightly. This should definitely help them making softer.

What can I say….gingerbread cookies are just divine!


Polish gingerbread cookies. Pierniczki.


makes 100 cookies

Ingredients:

200g natural honey
150g () light muscavado sugar
110g cold butter
2 eggs, beaten lightly
1 ½ teaspoon baking powder
450g () wheat flour (plain flour)
100g rye flour (you can also replace rye flour with plain flour )
2 tablespoon spices*

* spices
2 tbsp ground cinnamon
1 tbsp ground cardamom,
1 tbsp ground black pepper,
1 tbsp ground nutmeg
1 tbsp powdered ginger
2/3 tbsp ground cloves,
½ tbsp ground aniseed
½ tbsp ground coriander
½ tbsp ground allspice
½ tbsp ground fennel


Method:

1. Place the butter, honey, muscavado sugar and 1 tablespoon of spices in a medium pan. Heat over a low heat until the butter has melted and the sugar dissolved. Cool a little.
2. Mix the beaten eggs with the cooled mixture.
3. Sift the flour, baking powder and one tablespoon of spices into a large mixing bowl.
4. Add the liquid ingredients to the flour mixture.
5. Using a wooden spoon at first, and then with your hands pull the dough together and knead until smooth. Enclose with plastic wrap; Leave at room temperature for all night or at least (3-4 hours)
6. Roll the dough out on a lightly floured surface** to 1cm/ ½ in thick. Cut into shapes as desired.
7. Place on the baking sheets and bake for 10 minutes or until beginning to brown around the edges. Using a metal spatula, transfer cookies to a wire rack to cool completely.
8. To decorate I used ready designer icing.
** too much flour makes cookies hard so I instead of flour use icing sugar and this works great as well!

Enjoy :-)

Piernik. Polish Christmas gingerbread.

The Polish tradition of baking gingerbread goes back to the early Slavonic times, when cakes made with honey performed a ritual function. In those times, when sugar was still unknown, the only highly valued sweetener was the honey of wild bees, which the early Slavs mixed with crushed wheat grain. This delicacy served at pagan feasts was the forerunner of today’s gingerbread.

The traditional recipe was rather simple. The dough was made from pure honey, spices! (cardamom, cloves, cinnamon, pepper, nutmeg, aniseed), one part rye flour and one part wheat flour , spirit and potash http://en.wikipedia.org/wiki/Potash (today’s baking powder). It matured slowly and could be kept unbaked for months, even years (the longer the better).

The best! traditional Polish piernik (gingerbread) has been produced since the Middle Ages in the city of Toruń (Thorn).

You can visit World of Toruń Gingerbread (at Nicolaus Copernicus House), make your own famous gingerbread or just buy some of them at the traditional Torun gingerbread store. Torun is really amazing, not only because of the best Piernik they make. This is also one of the oldest and in my opinion one of the most beautiful polish towns.

Piernik. Polish Christmas gingerbread



Ingredients:

200g natural honey
50g (1/4 cup) light muscavado sugar
50g cold butter
2 eggs, beaten lightly
1 teaspoon bicarbonate of soda
300g (2 cups) plain flour
2 tablespoon spices*

* spices
2 tbsp ground cinnamon
1 tbsp ground cardamom,
1 tbsp ground black pepper,
1 tbsp ground nutmeg
1 tbsp powdered ginger
2/3 tbsp ground cloves,
½ tbsp ground aniseed
½ tbsp ground coriander
½ tbsp ground allspice
½ tbsp ground fennel

Method:

1. Place the butter, honey, muscavado sugar and 1 tablespoon of spices in a medium pan. Heat over a low heat until the butter has melted and the sugar dissolved. Cool a little.
2. Mix the beaten eggs with the cooled mixture.
3. Sift the flour, bicarbonate of soda and one tablespoon of spices into a large mixing bowl.
4. Add the liquid ingredients to the flour mixture and beat well using a wooden spoon until mixture is smooth. (mixture should be thick)
5. Pour the mixture into prepared tin (I used Fluted round tin, ∅ 22cm )
6. Bake in a preheated oven, 180C/350F for 1 hour until well risen and just firm to the touch.
7. Remove from the oven and cool in the tin. When cool, remove the cake from the tin with the lining paper. Overwrap with foil and place in airtight container up to 2-3 days to allow the flavour to mature.
8. The cake is ready to eat also after baking!
9. Spread with the chocolate or icing topping if you wish.

Enjoy :-)

Specullas (Speculoos).

Before I start making any Polish goodies for Christmas I like to see what interesting and typical dishes are made in other countries.
Today, I came across the Belgian Speculoos recipe and decided to make them and try how they taste.
Specullas (Speculoos) is a type of shortcrust biscuit, traditionally baked for consumption on St Nicholas' Eve in the Netherlands and Belgium. Biscuits are baked on a special speculaas mold made from wood, but you can also use your favorites cookies-cutter.
Here are some samples of speculaas wooden molds :-)

You can find the original recipe here.
Below is my recipe with a few modifications and gram measures added.
I don’t add backing soda (it was in the original recipe). I just don’t like when cookies puffs up. I prefer thin and hard cookies. They are more crunchy.

Specullas ( Speculoos )

Ingredients:
240g ( 1 2/3 cups) plain flour
140g (3/4 cup) dark brown sugar
140g cold plain butter
4 tablespoons milk

Speculoos Spices. My mix contains:
1 ½ teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
½ teaspoon ginger powder

Method:
1. Dice the butter into a big bowl. Add flour, sugar and spices.
2. Gently rub in the butter with your fingertips, add 4 tablespoons of milk and then bring the dough together into a ball (the mixture forms a soft dough that leaves the side of the bowl and doesn't stick to your hand).
3. Enclose with plastic wrap; refrigerate 3-4 hours or for a complete night.
4. Preheat the oven to 170C
5.Roll out the dough on a floured work surface (roll to about ½ cm thick). Cut out your favourite shapes and lay on a lined baking sheet.
6.Bake for 15-25 minutes, until light golden. Leave to cool on a wire rack.

Enjoy :)

Easy cheesecake.

I am a big fan of cheesecakes. I love it!
I thought making cheesecake could be time-consuming and complicated thing but I was wrong, it’s so easy*.

*This EASY Recipe is dedicated to Michaela :D :D


There are plenty of cheesecakes recipes and types, but I really like my own one. You even don’t need any kitchen accessories to make it.
The only thing you need is a big spoon to mix…

Don’t be surprised when your cheesecake puffs up in the oven and falls after baking. This happens very often and it’s absolutely normal !!!



Easy cheesecake

Ingredients:

500g (2 cups) ricotta cheese
250g (1 cup) mascarpone cheese
120ml (½ cup) sour cream
110g (½ cup) caster sugar
2 eggs, beaten until foamy

250g plain biscuits / or chocolate biscuits
125g butter, melted

Method:

1. Process biscuits until mixture resembles fine breadcrumbs (You can use food processor or just put biscuits in a plastic bag and crush using a rolling pin). Add butter; process until just combined.
2. Using one hand, press crumb mixture evenly over base of 21-24cm spring form tin. Cover, refrigerate 30 minutes.
3. Meanwhile, preheat oven to 180C. Beat cheese (mascarpone and ricotta) with sugar in a large bowl with electric mixer (sometimes, when I am in a hurry, I just stir all ingredients until well combined using a big spoon). Beat in eggs. Add a sour cream; beat until smooth.
4. Pour cheese mixture into biscuit crust.
5. Bake about 1 hour or until set. If top getting brown too quickly just put the aluminium foil over the top.
6. Turn oven off, cool cheesecake in oven with door ajar. Cover; refrigerate until cold.
7. You can spread top of cheesecake with melted chocolate or serve dusted with a little extra sifted icing sugar.

Enjoy :)

Butter biscuits.

Today I baked crisp biscuits for an afternoon tea. Their flavour is sweet and buttery, with a hint of vanilla.
One biscuit for me one for you...

There is so much fun cutting shapes. But if you don’t have enough time for doing this, there is an easy way to make biscuits quicker.
Shape the dough into a long rectangular "stick" and put it in the freezer for about 35 minutes. Cut the dough into round slices and put them on a baking sheet.

Butter biscuits

Makes 20 cookies

Ingredients:

100g unsalted butter, at room temperature
100g (1/2 cup) powdered sugar (icing sugar)
225g (1 ½ cups) plain flour
1 teaspoon bicarbonate of soda
1 teaspoon vanilla extract (optional)
1-2 teaspoons milk (extra)

Method:

1. Dice the butter into a big bowl. Add flour, sugar and a bicarbonate of soda.
2. Gently rub in the butter with your fingertips, then bring the dough together into a ball (the mixture forms a soft dough that leaves the side of the bowl and doesn't stick to your hand). If the mixture is a little dry, add an extra 1-2 teaspoons of milk.
3. Enclose with plastic wrap; refrigerate 30 minutes.
4. Preheat the oven to 180C
5.Roll out the dough on a floured work surface (roll to about ½ cm thick). Cut out your favourite shapes with a biscuit cutter and lay on a lined baking sheet.
6.Bake for 15-25 minutes, until light golden. Leave to cool on a wire rack.

Enjoy :)

Broccoli pasta.

Green fast food? Why not.
For broccoli fans and for those who love green colour. Easy meal for busy people.
The best with sprinkled nuts! I highly recommend!

Broccoli Pasta

Serves 2

Ingredients:

200g pasta (choose your favourite)
1 head broccoli, broken into florets
1 tbsp olive oil
1 garlic cloves, finely sliced
200g crème fraîche
50g Brie (with rind), cut into small pieces
¼ cup chestnuts, chopped coarsely
Black and white pepper
Sea salt

Method:

1. Cook the pasta according to the package directions. Steam or boil the broccoli until tender when pierced with a fork, then drain and place in a bowl.
2. Fry the garlic in a large frying pan over a medium heat for about one minute, then add the crème fraîche and bring to a steady simmer. Add brie, sea salt and pepper. Stir until cheese melts.
3. When pasta is cooked, drain the water and place back in the pot. Pour in the pasta mixture and stir through gently until everything is combined.
4. Serve with sprinkled nuts on the top!

Enjoy :)

Rose Water Raspberry Muffins.

Raspberry muffins and rose water* is a very interesting combination. Rose water adds a bit of an oriental taste and makes simple muffins unusual...

*Thanks Sarika for interesting outing to ‘small piece of India’.

Rose water icing is a must! Although you rose water is used for a mixture, without icing the taste won’t be the same!

Rose Water Raspberry Muffins

Makes 6 muffins

Ingredients:

Dry ingredients:
110g (3/4 cup) plain flour
30g (1/4 cup)ground almond
75g (1/3 cup) sugar ( I used fruit sugar)
1 teaspoon baking powder
½ teaspoon bicarbonate of soda

Wet ingredients:
1 egg, beaten lightly
4 tablespoons sunflower oil
6 tablespoons milk
1 tablespoon Rose Water ( I used Heera brand)
80g fresh or frozen raspberry


Rose water icing
7 tablespoons icing sugar
2 tablespoons rose water
1-2 teaspoons water (optional)
1 teaspoon cranberry juice (it makes pink colour, optional)

Method:

1. Preheat oven, 170c. Put 6 paper baking cases in a muffin pan.
2. Put plain flour, ground almond, sugar, baking powder and bicarbonate of soda in a large bowl and stir together.
3. Combine milk, sunflower oil, egg and rose water in a separate bowl.
4. Stir the egg mixture into the flour mixture until just combined. Do not over stir the mixture.
5. Gently fold in fresh/frozen raspberries.
5. Divide the muffin mixture between the paper cases (they should be about two-thirds full).
6. Transfer to a preheated oven, 170C, and bake for 25-30 minutes until risen and golden (skewer inserted into the centre comes out clean).
7. While the muffins are cooking , make the rose icing. Place the icing sugar in a bowl, then stir in rose water.
8. when muffins are cooked, remove them from the oven and place on a wire rack to cool. When they have cooled, spread each muffin with some of the icing.


Enjoy :-)

Jam Tart.

Jam tart was one of the first cakes I baked. It always reminds me my childhood. Family home with big wooden table in the kitchen, mum’s apple jam which I used to eat directly from the jar and the kitchen window where the jam tart was chilled...
This Jam Tart is perfect in its simplicity, it’s delicious. Combination of crunchy short crust pastry and jam just can’t be wrong.

I used rhubarb and banana jam but for this kind of tart any jam works well, so just use your favourite one if you wish.

Jam Tart

Makes 8*

Ingredients:

225g (1 ½ cups) plain flour
125g butter, chopped
1 egg
5 tablespoons icing sugar
1 tablespoon cold water

250ml favourite jam

Method:

1. Preheat oven to 190C
2. Process flour, icing sugar and butter until crumbly. Add egg and the water; process until mixture comes together.
3. Knead dough on floured surface until smooth. Enclose with plastic wrap; refrigerate 30 minutes
4. Roll two-third of the pastry thinly between sheets of baking paper; large enough to fit 23cm flan tin.
5. Lift pastry into tin, easy into base and side; trim edge. Spread base with jam.
6. Roll remaining pastry between sheets of baking paper, cut into 1cm strips. Arrange pastry strips in a lattice pattern over jam.
7. Bake 45-50 minutes or until pastry is lightly browned


* 23cm flan tin, makes 8

Enjoy :)