Happy May 6th! Yes, one day late, I know – but either way I wanted to share another recipe with you guys. I had posted a picture of these cookies on Instagram the other days and you guys demanded (mostly via PMs) the recipe. Now, the recipe is super easy and I am super happy to share it! The cookies are perfect for those that wish to eat chewy, rather soft chocolate chip cookies which are not all too sweet!
In case you prefer larger, more American-Style Chocolate Chip cookies with a crunchy outside and soft inside I will only disappint you for a few days! Why you ask? Well, I made another batch of cookies and they too, are perfect! Yet, absolutely different – but I will also share that recipe sometime soon!
Now, back to the soft, chewy cookies!
Here is what you need:
210g white flour
145g unsalted, melted butter (make sure it’s at room temperature before using it)
150g fine, brown sugar
30ml (roughly 2 tablespoons) golden honey
1 egg yolk
30ml milk (I used soy milk)
1 fesh vanilla (or pure vanilla extract – then roughly 2 teaspoons)
220g dark chocolate chunks
½ teaspoon salt
½ teaspoon baking powder
What to do:
pre-heat the oven to 190°C and line the baking sheet with parchment paper
Whisk together the flour, salt and baking powder in a large bowl
In a second bowl, whisk together the all the other ingredients (except the chocolate chips) until you have a nice dough
Now slowly add the flour-salt-baking powder mixture to the dough and mix it until you get a smooth dough
Next, add in the chocolate chips and carefully mix it until they are well spread.
Using your hands, form roughly 24 same sized balls out of the bowl (I used a fully loaded tablespoon as a portion helper)
Bake until they slowly turn golden-brown (depending on the size, 12-18 minutes)
Pro TIP: Enjoy them whilst they are warm – it’s the best!
Ein frohes neues Jahr wünsche ich Euch allen! Neues Jahr, neues Jahrzehnt, ja, sogar eine “neue” Sprache auf diesem Blog. Ich habe eine kleine Umfrage auf Instagram sowie bei Familienangehörigen und Freunden gemacht – es stellt sich heraus, viele würden meine Texte und Rezepte gerne auf Deutsch lesen. Somit werde ich dieses Jahr versuchen Texte in Englisch und Deutsch für Euch zu schreiben.
Apropos neues Jahr – ich hoffe Ihr seid alle gut in das Jahrzehnt gestartet. Bei mir und meinem Verlobten war es ein ruhiger Rutsch dieses Jahr, genauso wie ich es liebe. Wir haben tagsüber noch die Wohnung umdekoriert und vieles umgestellt und zum Abend hin habe ich dann einen Hackbraten mit Speck und Ei, sowie Kartoffelbrei und eine Bratensosse gemacht. Es war köstlich!
Somit möchte ich Euch auch gar nicht allzu lange auf die Folter spannen, hier geht es direkt zum Rezept:
Für einen Gugelhupf Hackbraten braucht Ihr folgendes:
– 1kg gemischtes Hackfleisch – 4 Mittelgrosse Zwiebeln – 10 kleine / medium Eier – etwas Kokosöl (oder Backspray) – 6 Scheiben Volkorntoastbrot – 2 EL Olivenöl – 300g durchwachsener Speck – 5 EL mittelscharfer Senf – Salz & Pfeffer
Schritt 1 Zu erst sollte das Toast in einer Schüssel kaltem Wasser eingeweicht werden und der Ofen auf 180°C Unter-und Oberhitze vorgeheizt werden. 6 von den 10 Eiern könnt Ihr bereits hart kochen (ca. 7 Minuten). Danach werden diese abgeschreckt und gepellt.
Schritt 2 Während die Eier noch kochen, könnt Ihr die Backform mit etwas Kokosöl einfetten. Nun nehmt Ihr die Speckstücke und legt die komplette Backform damit aus. Es sollten keine freien Bereiche mehr zu sehen sein.
Schritt 3 In einer grossen Schüssel, mischt das Hackfleisch, 4 Eier, die Zwiebeln (klein gewürfelt), das Olivenöl, das eingeweichte Toast (klein gezupft und ausgedrückt) und den Senf zusammen – am besten mit den Händen. Gleichzeitig könnt Ihr die Mischung anständig mit Pfeffer und Salz würzen – für diejenigen die es schärfer mögen, etwas Chilli Pulver ist auch willkommen.
Schritt 4 Nun könnt Ihr ca ⅔ des gemischten Hacks in die mit Speck ausgelegte Backform füllen. Ihr solltet das Gemisch ruhig etwas andrücken und es nicht zu locker lassen. Desto mehr Luft dazwischen ist, desto eher kann der Hackbraten später zerfallen. Danach legt Ihr die 6 hartgekochten Eier auf die Fleischmischung und bedeckt diese mit dem restlichen Drittel. Auch hier solltet Ihr schauen, dass das Fleisch gut festgedrückt wird. Danach kommt der Hackbraten für ca 75 Minuten in den Backofen – am besten auf mittlerer Höhe auf ein Rost. Nach der Backzeit solltet Ihr dem Hackbraten gute 15 Minuten Zeit geben um abzukühlen bevor Ihr diesen stürzt.
Meat Loaf with Bacon & Egg
Happy New Year to you all! I hope you had the utmost fantastic start into the new decade. My fiancé and I both took it rather easy, redecorated and reorganised our apartment during the day and in the evening of New Years Eve I decided to make us a good old fashioned meat loaf with bacon and egg – joined by smashed potatoes and a good brown sauce.
Due to several friends, family members and followers (instagram) having requested more German on my social media pages, I have decided to give it a try here on the blog, too. Also, I’ll be honest, I somewhat missed writing in German (although I feel I need some more practice!)
So here comes the recipe! What you need:
– 1kg minced meat – 4 medium onions – 10 small / medium eggs – a little bit of coconut oil – 6 pieces of brown toast – 2 tablespoons of olive oil – 300g thinly cut bacon – 5 tablespoons medium spicy mustard – salt & pepper
Step 1 First of all, make sure to soak the toast in a bowl of cold water. Then, pre-heat the oven to 180°C (heat from above and beyond) and boil 6 of the 10 eggs in hot water until they are hard (approximately 7 minutes). Once the eggs are boiled, you can go ahead and peel these.
Step 2 Whilst the eggs are still boiling, you can already start and oil the inside of the baking dish to make it less sticky later on. Then, line the baking dish with the thinly sliced bacon – making sure there are no spots missed.
Step 3 In a large bowl, mix the minced meat, the onions (cut into small cubes), 4 raw eggs, the mustard, the olive oil and the toast (ripped into small pieces and squeezed out) all together with your hands. Make sure to add a good amount of salt and pepper – and, if you like it spicy, feel free to add chilli flakes.
Step 4 Now you can add around ⅔ of the mixture into the baking dish (laid out with bacon), add the six boiled eggs into it carefully, and then finish off by covering these with the rest of the mixture. Make sure the meat mixture is rather tight in the dish, so that you avoid it breaking later on. Now you can place it into the pre-heated oven and bake it for around 75 minutes. Once it is fully baked, give it around 15 minutes to cool down before turning it over and taking out the meat loaf – ready to serve!
What a wonderful weekend we had! Samuel and I visited his dad in his hometown and had the most wonderful dinner! I was requested to bring a little cake for the afternoon coffee and as we all know; I love baking! The only the I didn’t enjoy when I received the news that I would baking, was the fact that it was late in the evening and I had to bake the cake and be prepared the next morning. Great. So I searched the internet (Pinterest, to be real) and looked for recipes that had simple ingredients and meant I had to do no grocery shopping (if not really necessary). I also wanted something not too big, as we were only 4 in the afternoon and baking a huge cake would have made no sense.
The above picture is the cake before baking it. I will link the recipe here. Do note though, that the dough was way more than I needed. I was debating to use the rest of the dough for making a grid on top of the apples, though then decided against it – I wanted more apples and less dough. Also, I used like 3 times the amount of cinnamon because well, I L O V E cinnamon! One last change: I used margarine (non diary butter) as I cannot eat diary. The rest is more or less the same as the recipe from Pinterest :)
For all those that want the English recipe, continue reading.
For the dough, you will need: – 250g all purpose flour – 5 tablespoons sugar (I used brown sugar) – 150g cold butter (or diary free) – 1 teaspoon salt – 3 ½ teaspoons cold tap water (or cold water in general)
Make sure to mix everything up with your hand until you have a perfect dough that is not too soft. Then place it into the fridge, and wait for at least 30 minutes. During the waiting time, you can cut the apples (I used 5 medium sized sweet tasing apples, peeled) into thin slices (or cubes, depending on how you want to fill your apple pie). Mix the apple pieces in a large bowl together with 80g of brown sugar and 2 (or more..) teaspoons of cinnamon.
Once the dough is cold enough, roll it out on a table. Make sure to use enough flour so it doesn’t stick to anything. You want the dough roughly 0.5-1cm thick at max. Once rolled out, place it gently into the form you are using. Personally, I used coconut oil to in the pan beforehand to make it non-sticky after baking. Once the dough is laid out, I added the apple slices in a pattern I thought looked best for this rectangular form.
The cake will need to bake at 180°C for 30 minutes. If you want it a little sweeter, add some more brown sugar on top before placing it into the oven. E voila! Your cake is ready to be served. It tastes best when serving it a little warm, perhaps with a scoop of vanilla ice cream or cream in general.
I hope you will enjoy the recipe if you do it, too, and make sure to let me know and tag me on your photos (instagram, for example) so I can share it with the rest of the community and be inspired myself!
Happy Monday! I hope everyone enjoyed the weekend just as much as we did! Although it rained non-stop yesterday, we had a lovely time at a friends home party. I even got to bake some muffins (vanilla with blueberry and chocolate ones!) and generally we ate like kings yesterday.
Shortly before we went to the home party (not knowing that there would be a cook), we cooked up a meat recipe with our Thermomix at home. The recipe (called Bunter Bauerntopf in German) is super easy and we used one from the German Magazine “mein ZauberTopf“.
Cooking with a Thermomix really is dead easy. I have always wanted one, then became skeptical in the beginning of having it and now I am starting to slowly love it. It really takes so much work from you and can basically do everything from cutting, heating things up, keeping the warm, baking bread, making soups, weighing ingredients, to even making ice cream. Really, it can do almost everything. I believe the new ones even have a function where you can add all ingredients into the Thermomix and tell it to cook at a later time so the food is ready when one gets home / or wants to eat later. So cool! I do still enjoy actual cooking and taking on the whole work once in a while, so I will most likely continue with both strategies!
Last week was my dads birthday. Since seemingly forever, one of his all-time favorite cakes is the so-called Linzertorte. My mom used to bake it for him every year at least once for his birthday; sometimes just in-between during the winter season. It’s also a traditional Christmas season cake in Germany. This year my dad was in Zurich for his birthday – mom joined, too. Because they arrived the night before his birthday, I decided to bake the cake a day before and surprised him in the morning with it and a lit candle.
Even though I am not the biggest fan of the cake, I must say it did go pretty well. The only thing I would note down for next time – the jam: it was too sweet for my taste. It really is important to find a good jam too add to the layer – or, make one yourself. Perhaps something I can do the next time around. For now, however, I wanted to share the recipe with you.
What you need
250 g soft butter / I used plant-based margarine
200 g brown sugar
2 medium-sized eggs
1 egg yolk
200 g grounded almonds
200 g flour
1 teaspoon cinnamon
knife tip of clove powder
250 g of your favorite jam (I used raspberry – the traditional receipe idea)
What to do
1) In a large bowl, mix the butter with the eggs and sugar until nice and soft 2) add in the almonds, 200g of flour, cinnamon and clove powder – keep mixing 3) heat up the oven to 180°C 4) spread coconut oil (best to use a cooking paintbrush) all over the baking tin (diameter around 26 cm) 5) add ⅔ of the dough into the tin, spread it equally and add jam on top of it (leave 2 cm free towards the edge) 6) add in more flour to the ⅓ of dough – so much, until you have a thicker cookie-dough like mixture 7) spread this dough onto transparent film, roughly 0.5 cm high – and place it min. 45min into the fridge 8) once fully cooled down, take out the dough and cut it into long strips, around 1cm wide 9) you’re ready to now place them onto the jam in any weaving-style you want 10) once done, whisk up the egg yolk and brush it onto the dough (this prevents the cake from burning and turning too dark) 11) now off into the oven – 40 min straight baking
E voila – there you have it! You’re (perhaps) first Linzertorte! Actually easier than it looks on the photo, I swear!
Note: I was inspired by the German-written recipe on the Betty Bossi website (though slimmed-down the recipe slightly) – though feel free to check out this one, too!