LCHF roulade

Ingredients:

3 eggs
3 tbsp erythritol
5 tbsp almond meal
1 tsp baking powder
1 tbsp rum

1 cup sour cream
1 tbsp erythritol
1/2 cup raspberries


Preheat oven to 180°C (360°F).

First whip together the egg whites and erythritol.
In another bowl mix egg yolks, almond meal, rum and baking powder.
Slowly add whipped egg whites and gently mix together.

On the baking tray (my was 25x35cm) add first baking paper, slowly pour the batter into the tray.

Bake for 15min.
When the dough is baked, roll it into a roulade(the dough must be still hot).
Let it cool.

For the filling mix together the sour cream, erythritol and raspberries. Slowly combine all
the ingredients and spread it on the dough.

Let it cool in the fridge at least 2 hours.


Bon appetit!

Slivovi cmoki s krompirjevim testom - Plum dumplings with potato dough

                                                 Sestavine:                                Ingredients:

                                                  Testo                                            Dough

                                       1,2 kg krompirja                            1,2 kg potatoes

                                     170 g gladke moke                          170 g plain flour

                                      170 g ostre moke                           170 g strong flour

                                                3 jajca                                           3 eggs

                                   1/2 čajne žličke soli                                1/2 tsp salt

                                                 Nadev                                          Stuffing

                                                12 sliv                                          12 plums

                     12 čajnih žličk kristalnega sladkorja           12 tsp granulated sugar

                                                Preliv                                            Topping

                                          200 g masla                                     200 g butter 

                                 150g krušnih drobtin                          150 g breadcrumbs

                                              sladkor                                               sugar

                                               cimet                                              cinnamon

Wash, peel and cut (in four pieces) the potatoes. 

Put them in pot, pour over water,

so it covers the potatoes. Boil them for 25 min until they are soften.

Boiled potatoes drain and leave them to slightly cool.

Operi, olupi in razreži krompir na štiri koščke. Daj jih v kozico, dolijemo toliko vode, 
da prekrije krompir. Ko zavrejo voda, pusti kuhati krompir vsaj 25min oz. dokler niso mehki.
Odcedi odvečno vodo in jih pusti, da se malo ohladijo.

Wash plums, remove the pits and cut them in half.

Operi slive, odstrani koščice in jih razreži na polovice.

Add flour, salt and one by one egg into still warm potatoes.

Knead the dough with your hands. 

Še toplim krompirjem dodaj moko, sol in vsako jajce posebej. Vmesi z rokami testo.

The dough must be used immediately, otherwise it becomes wet and difficult to form.

Testo mora biti porabljeno takoj, saj drugače postane mokro in težko za oblikovati.

On a floured work surface roll with hands the dough in long "sausage". 

Cut in 12 (the same size) pieces. Flatten every piece and add one plum

with one teaspoon sugar in the middle. The dough is folded over the plum. 

The edges are tightly pressed on the top. 

Na pomokani delovni površini z rokami zvaljamo testo v dolgo "klobasico",
Narežemo na 12 enakih delov. Vsak košček posebej zravnamo, dodamo slive in žličko
sladkorja. Testo zapremo prek sliv na vrhu.

Fill with water one larger pot. Add one tablespoon salt. Bring the water to boiling point.

Slowly and carefully add the dumplings into the water. Boil them for 10 to 15 min or

until they float on the top of water.

Cooked dumplings remove and drain well.

V večjo kozico dodamo vodo z žličko soli. V zavreto vodo dodamo cmoke, ki jih kuhamo 
10-15 min oz. dokler cmoki ne priplavajo do vrha.
Skuhane cmoke vzamemoiz vode in jih osušimo.

In frying pan dissolve butter and on small heat fry the breadcrumbs until golden brown.

Add the cooked dumpling and turning them over so they are evenly covered in crumbs.

Add to plate and sprinkle the dumplings with sugar and cinnamon.

V kozici raztopimo maslo, dodamo krušne drobtine, ki jih popečemo do zlatorjave barve.
Dodamo cmoke, ki jih popečemo na vsaki strani, tako da so prekriti z drobtinami.
Damo na krožnik, po vrhu dodamo sladkor in cimet.

Bon appetit!

Chocolate chip cookies

Ingredients:

170g butter

140g brown sugar

280g plain flour

1 tsp baking soda

2tsp cornstarch

70g granulated sugar

2 larger eggs

2tsp vanilla extract

210g chocolate chips (dark chocolate, white chocolate,...)

Preheat oven to 165°C.

Cream together the butter, white sugar and brown sugar until smooth.

Beat in the eggs one at a time, then stir in the vanilla extract.

In other bowl stir in flour, cornstarch and the baking soda.

Slowly stir together the wet and dry ingredients.

Drop to the baking tray, covered with baking paper, with a spoon or with a iceream scoop.

Bake for 11 minutes in the preheated oven, or until the edges of cookies are nicely browned.

Muffins with raspberries

Ingredients:

200g frozen or fresh raspberries
300g flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
juice of 1/2 lemon
1 egg
100g brown sugar
80ml vegetable oil
200g sour cream


Let the frozen raspberries to defrost on room temperature and preheat the oven
to 180°C.

First mix together the dry ingredients: flour, baking powder, baking
soda and cinnamon.

In other bowl mix together the wet ingredients. First mix for at least
one minute the egg and the sugar. Then add lemon juice, oil and sour cream.

Mix the wet and the dry together. Fill the dough with a spoon
to the paper molds in the tray.

Bake for 20min.
Let the muffins cool down at least 5min in the tray.

Bon appetit!

Crumbly fried pastry

Ingredients:

3 egg yolks

6 tbsp white wine

pinch of salt

2 tbsp rum

1 tbsp lemon juice

pinch of vanilla essence

300g all-purpose flour

Slowly mix together egg yolks, white wine, salt, rum, 

lemon juice and vanilla essence.

Add spoon by spoon the flour.

Let the dough rest in refrigerator or in some cold place at least 1 hour.

Roll out the dough to very thin thickness (about 1mm).

Slice the dough into elongated pieces. 

Cut a line (about 3cm long) in the middle of piece.

Twist one edge through the line in the middle.

Fry the pieces on one side until light brown. 

Then turn around to fry other side.

When the pastry is fried, put it on paper towel which will absorb the remaining oil.

Sprinkle them with powder sugar.

Bon appetit!

Chocolate mousse

Ingredients:

150g dark chocolate

2 eggs

60g sugar

2 tbs cocoa powder

2 dl sweet cream

Melt chocolate over a water bath. Cool it down.

Mix the egg whites in a firm meringue.

Mix together egg yolks with sugar. Add cocoa powder.

Gradually add melted chocolate and sweet cream to the egg mixture.

Slowly and gently stir meringue in egg mixture to get creamy and lightly mixture.

Gently pour chocolate foam into small cups.

Put the chocolate mousse in the refrigerator for 3 hours.

Bon appetit!

Apple pie

Apple pie

Crust:

200g spelt wholegrain flour

100g butter

1 egg

30g brown sugar

pinch of salt

2 tbs cold water

Filling:

5 medium-sized, slightly sour apples

juice of half lemon

Dressing:

100g sugar

3 eggs

1ts vanilla essence

200g sour cream

Mix together flour, butter, egg, brown sugar, salt and cold water into dough. Wrap it in plastic foil and put it in refrigerator for at least 2h.

Peel the apples and cut them into wedges and sprinkle them with lemon juice.

Roll the chilled dough for a half of finger thick and put it in the baking tray for pies, diameter 26cm. You have to roll the dough a little more by length so you can have also crust on edges. 

Prick the dough through the whole length. Place the apple wedges on the dough and 

bake it in preheated oven (200°C) for 25-30min.

Mix together sugar, vanilla essence and egg yolks into smooth cream. Add the sour cream and slowly mix all together.

Separately mix the egg whites and slowly combine them with cream.

Pour the cream over the apples and bake for another 25-30min or until it gets golden color.

Bon apetit!

Halloween

This year we made different decorations. Happy halloween 2 all. :)

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Dieses Jahr haben wir verschiedene Dekorationen gemacht. Glückliches Halloween. :)

Walnut triangleS // Walnüssen Dreiecke

Ingredients:

Dough:

150g flour (1 1/6 cup)

65g sugar (1/2 cup)

1 egg

1/2 teaspoon baking powder

1 packet vanilla sugar

1 pinch salt

65g soft margarine (1/4 cup)

3 tablespoons apricot jam

Coating:

75g butter (1/3 cup)

100g sugar (3/4 cup)

1 packet vanilla sugar

2 tablespoons water

200g ground walnuts (1 1/2 cup)

Instructions:

Mix together all the ingredients. Mix to a smooth dough. If it sticks, put it for some time in the refrigerator. Roll out the dough to a rectangle (32x24 cm) (1,05x0,8 ft), place on baking paper and then on baking tray. Coat it with jam.

In a saucepan heat and dissolve the butter, sugar, vanilla sugar and water. Stir in ground walnuts. When the mixture cools, smear it evenly over the jam on the dough.

Bake for 25-30 min on 190°C (375°F). When the pastry slightly cools down, cut into squares and these in half, to form triangles.

Bon appetit!

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Zutaten:

Teig:

150g Mehl

65g Zucker

1 Ei

1/2 TL Backpulver

1 Päckchen Vanillezucker

1 Prise Salz

65g weiche Margarine

3 Esslöffel Aprikosenmarmelade

Belag:

100g Butter

100g Zucker

1 Päckchen Vanillezucker

2 Esslöffel Wasser

200g gemahlene Walnüsse

Anleitung:

Mischen Sie alle Zutaten. Mischen zu einem glatten Teig. Wenn es klebt, legte es für einige Zeit in den Kühlschrank stellen. Den Teig ausrollen zu einem Rechteck (32x24 cm), Stelle auf Backpapier und dann auf dem Backblech. Beschichte es mit Marmelade.

In einem Topf erhitze und löse die Butter, Zucker, Vanillezucker und Wasser auf. Mische in gemahlene Walnüsse. Wenn die Mischung abgekühlt ist, schmieren sie gleichmäßig über die Marmelade auf den Teig.

Backen Sie für 25-30 min auf 190 ° C Wenn das Gebäck leicht abkühlt, schneide in Quadrate und diesen in zwei Hälften, um Dreiecke zu bilden.

Bon appetit!

Fruit sponge cake // Früchte Kuchen

Ingredients:

3 cups flour
1 cup sugar
3 eggs
1 cup milk
1/2 cup vegetable oil
2-3 cups fruit
1 packet of vanilla sugar

Mix together all the ingredients. Slice the fruit into small pieces. Pour the dough into pan and put the fruit on top of the dought. Bake for 25-30 min on 190°C (375°F). Take a toothpick to check the sponge cake. If it is dry, then the cake is done.

Bon appetit!

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Zutaten:

3 Tassen Mehl
1 Tasse Zucker
3 Eier
1 Tasse Milch
1/2 Tasse Pflanzenöl
2-3 Tassen Früchte
1 Päckchen Vanillezucker

Mischen Sie alle Zutaten. Schneiden Sie die Früchte in kleine Stücke. Giess den Teig in die Pfanne und legte die Frucht auf der Oberseite. Backen Sie für 25-30 min auf 190 ° C Nehmen Sie einen Zahnstocher dem Kuchen zu überprüfen. Wenn es trocken ist, dann der Kuchen erfolgt.

Bon appetit!

Vanilla biscuits with walnutS // Vanillekipferl mit Walnüssen

Ingredients:

210g baking margarine (9/10 cup)
300g flour (2 1/3 cup)
100g ground walnuts (3/4 cup)
2 eggs
150g sugar (1 1/6 cup)
1 packet of vanilla sugar
ground sugar

Into the flour put softened margarine, eggs, sugar and ground walnuts and all mix into the dough. Allow to rest for 30 minutes, the best in the refrigerator. On a floured surface shape croissants and place them on baking paper. Bake until golden-brown for 5-8min at 190°C (375°F). Still hot sprinkle with granulated sugar.

Bon appetit!

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Zutaten:

210g Backenmargarine
300g Mehl
100g gemahlene Walnüsse
2 Eier
150 g Zucker
1 Päckchen Vanillezucker
gemahlenen Zucker

Mischen das Mehl mit die aufgeweichte Margarine, Eier, Zucker und gemahlen Walnüssen und alle misch in den Teig. Lassen Sie für 30 Minuten ruhen, die am besten im Kühlschrank.  Auf einer bemehlten Fläche macht Croissants und auf Backpapier auslegen. Backen goldbraun für 5-8min zum goldbraun bei 180 ° C Noch heiß bestreuen mit Kristallzucker.

Bon appetit!