Linzertorte – Daddy’s Birthday Cake Recipe

0 Permalink

Happy belated Birthday via this blog, dad!

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)
more flour
coconut oil 

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!

Vegan, Sugarfree & Glutenfree Waffles

0 Permalink

Sundays are probably my favorite weekdays. Why you ask? Simple – the week is coming to an end, I can sleep in, usually all household cleaning has been done, and I either go for brunch or make my own larger-than-usual breakfast at home! I have changed up my diet quite a bit these past few weeks – going from eating meat every day to eating completely vegan for a month. The idea behind it was to give my body a break from all the animal derived foods and seeing how my body would adjust to such a change of lifestyle. Although I have gone back to eating meat once in a while now since a week or two, I still try to eat plant-based most of the times these days. I believe everything should be done in moderation and as much as I enjoyed the vegan lifestyle I still do enjoy meat too much once in a while to giving it up completely. Perhaps that will change in the future – or not, we shall see. Either way: during my plant-based diet phase, I tried out several new recipes that were – obviously – vegan.

I am a huge fan of sunday-waffles! Previously, I would make waffles with standard recipes – which usually contained either eggs, butter or some other form of animal derived by-product. This time I went for an all vegan recipe and switched a few things up from the normal recipe I would have used earlier.

What you need (for 8 waffles)

1 large, ripe banana
1 tablespoon sunflower oil
150ml warm water
100ml almond milk with slight vanilla flavor (can use plain almond milk)
200g glutenfree flour (I used buckwheat flour)
2 teaspoons baking soda (glutenfree)

What to do

  1. get you waffle iron ready
  2. mash the banana and add it into a large bowl
  3. add all other ingredients and mix everything together until you have a smooth dough
  4. heat up the waffle iron once without any dough
  5. add two tablespoons of dough into each iron set (or however large your waffle iron is)
  6. let it bake the waffle until ready

This recipe is super easy, quickly done and barely needs any ingredients. Note that the waffles are not very sweet. If you do want it a little sweeter, I suggest adding a tablespoon of maple syrup or the like to the dough beforehand.

I topped up my waffles with some fresh blueberry “jam” which I made whilst waiting for my waffles to bake. Here I used ¾ cup of fresh blueberries, 1 tablespoon of agave syrup and 1 tablespoon of chia seeds and mixed everything up.

Et voila – time to enjoy a lovely little breakfast without having the guilt crawl up after indulging!

 

Swedish Confectionery: Chokladbollar

0 Permalink

Ever since I was little, I had this thing for Scandinavians – be it their food, their decoration, interior design in general, or clothing – and of course their warm and welcoming character. Back in the days we used to have International Food Days at our school, and since I’ve been to international schools, there were quite a few foods to display. I remember running from one food stand to another and trying to buy as much as possible – the sweets at the American stand were one of my favorites too (ah, the love for fruit-roll-ups!). All money that was collected was given to charity (as far as I can remember), so my parents were willing to spend a little extra here and there. I remember the Swedish stand always had their Chokladbollar that one of the moms made and I could never get enough of them – despite me not liking the taste of coffee when I was young. They were too good. Now with the Christmas holidays coming up, there is no better excuse for making more sweets. They are perfect for when you have guests over for a coffee or tea, and want a little something to serve along the side. Because of the perfect size, everyone can portion how much they want to eat (though I am never able to control myself!). This recipe makes about 25 Chokladbollar.

What you need

150g butter (at room temperature)
30g raw cacao 
130g glutenfree small oats
200g brown sugar
3 tablespoons cold, fresh coffee (I used decaffeinated coffee)
120g coconut flakes

What to do

1) mix all ingredients, except for the coconut flakes, in a large bowl
2) place the coconut flakes on a large plate for you to roll the confectionary in
3) Take out about one medium tablespoon of your Chokladbollar mixture and start forming a ball with it using your hands
4) Once you got the form, let it roll through the coconut flakes, roll it again in your hands, and add another layer of flakes
5) repeat steps 3 to 4 until the mixture is finished
6) Place the Chokladbollar in a fridge for about 20 minutes before serving for them to keep the form

Now you can

1) keep it in the fridge (who would?) for about 5 days
2) serve it with hot coffee, tea or a warm chocoalte
3) freeze them for a later use

As you can see this is about one of the easiest recipes ever and one simply cannot ruin it. Now, because they are so simple, I am always afraid of actually making them too often to later indulge into these calorie-bites by myself. Nevertheless, it’s a great treat to keep in the fridge or freezer to pull out when you have friends coming over on a spontaneous note.

IMG_6839

IMG_6840

IMG_6842

 

Gluten- & Dairyfree Banana Bread

0 Permalink

Good morning folks and happy Wednesday! Some of you might have seen me sharing my ‘in the making’ baking picture of my Banana Bread on my Instagram. I love banana bread – I used to make banana cake all the time actually. Then I wasn’t allowed to have any gluten and my old recipe fell into dust. I’ve been thinking of making a similar recipe the past weeks on a constant now, so this past weekend I finally tried out throwing in some ingredients. It worked – the banana bread is absolutely delicious. I’ve had it in the mornings for breakfast with either egg or avocado and some fruit. I’ve decided to call it banana bread rather than cake, because it really is more like bread: the texture is too similar.

Not only is this bread gluten and dairy free, but also quite healthy. It has a little bit of sugar in it, I admit, however all other ingredients are organic and natural. So if any of you are interested in trying out this delicious and easy-to-make banana bread, here is what you need:

– 4 ripe bananas
– 1 ¼ cups of ground hazelnut
– 1 ¼ cups of buckwheat flakes
– 1 ¼ cups of buckwheat wholemeal flour
– 1 egg
– ½ cup of brown sugar
– ¼ of golden syrup / agave syrup
– ½ tablespoon cinnamon
– ¼ tablespoon baking powder (gluten free)
– 5-8 drops of pure vanilla / or one fresh vanilla
– 4 tablespoons of coconut oil
– ¾ cups almond milk

bake at 180°C / around 355 F, for about 45 minutes

banana bread 1

You want to start by peeling the 4 bananas and mashing them well until you get what you see on the bottom left corner of the above picture. I used my kitchen machine for the mashing as well, as I couldn’t be bothered to do it by hand. It is however also possible to mash them well with a fork, should you not have a kitchen machine available. Once mashed well, add all the other ingredients, starting from the hazelnut up until the almond milk. Some prefer to adding one ingredient after another and then mixing it all up everytime you have added something. Please feel free to try that as well, however, I admit I am too impatient for so much work when it comes to baking.

banana bread 2

Once you have mixed and mashed everything well, you will end up with a semi-fluid dough as (again) the third picture above. You are now ready to fill in into the baking dish. I used a regular rectangular one for this bread made out of special silicon. If you do not have one made out of silicon, do remember to grease the form well with butter or use baking paper instead.

Now place the filled form into the pre-heated oven and off you go – I used the time for working out at home actually. After about 45-50 minutes the banana bread was done and I can tell you my apartment smelled delicious. I let it cool off for around 20 minutes before taking it out of the form but I couldn’t wait to try it while it was still warm. One hint I can give you if you prefer it warm at all times: the microwave. If you have one and feel like having a warm slice, just pop it in for about 20-40 seconds (depending on how hot it turns) and voila, as if fresh out of the oven. The bread should hold around one week if you keep it open, however it is also possible to freeze the rest for later use.

Voila: done is your gluten and dairy free banana bread! For anyone wanting to try it out and post about it,  I would love to hear how it turned out, what you changed or what you ate it with in the mornings. Feel free to add #StylePhantomrecipes to your instagram photos and I will make sure to check out what you have posted! xo

IMG_5973

IMG_5977

IMG_5961

Homemade Salted Caramels

0 Permalink

Happy Thanksgiving everyone! (well, to those that are celebrating it) Unfortunately Thanksgiving is not all too big in Europe, and surely (sadly) not big at all in Switzerland. Though since I do tend to work with mostly Americans there is absolutely no way to miss Thanksgiving and I absolutely love the thought of celebrating it. Not to forget the food – I can never have enough food haha! Today is another special day, in my life: it’s actually my daddy’s birthday so HAPPY BIRTHDAY DADDY!

My dad loves caramel and especially the combination of sweet caramels with a salty hint. I decided to give it a try and make my own homemade salted caramels and gave these to my dad as one of his birthday presents. It’s always nice to receive something homemade, self-made, I believe. It shows how one cares and how much thought was being put into giving. And I love cooking and food haha – so it all kind of fit together. Salted caramels are also amazingly easy to make, barely need any ingredients and are a perfect gift. And it’s Thanksgiving: so for all those that still need something quick to make, here is the ingredients list:

– 200 ml of heavy cream
– 80g of unsalted butter
– 1 tablespoon of salt (or less if you want it less salty)
– ¼ cup of golden syrup (or corn syrup if you can get it)
– ¼ cup of warm water
– 1 fresh vanilla
– fleur de sel

– baking dish
– 2 saucepans/cooking pans
– parchment paper
– enough patience for the end

IMG_4833

 

1) line the baking dish with parchment paper
2) line the parchment paper with a layer of oil (I used simple plant cooking oil) or with nonstick baking spray

IMG_4842

3) over medium heat, warm the butter and cream until everything melts. add in the salt and stir for a minute or two
4) in another pan, combine the syrup, water and sugar. stir it well over medium heat until the sugar has dissolved and a thick grainy paste has formed
5) make sure to wipe the inside sides of the pan with a wet brush (or something similar), so that no sugar crystals are above the actual sugar paste (otherwise it will burn into the pan!)
6) once the sugar has dissolved, do not stir the mixture anymore and increase the heat.
7) once the sugar mixture starts to boil, without you having stirred it, you will slowly get a smell of caramel
8) now slowly start adding the butter-cream-mixture into it
note: once the two mixtures are added together (and boil) the mixture will triple in size, hence: make sure your pan is large enough
9) keep the heat up and do not stir the mixture anymore once everything has been mixed together
now: it’s time to wait and watch
10) the caramel mixture will take a bit of time (around 15min on my side) before it starts to darken more and more. once you have reached a rich golden, light brown color, turn of the heat and mix in the fresh vanilla
11) now immediately pour the caramel sauce into the baking dish – how amazing does it smell already?

4cookingprocess

 

note: you can knock the filled pan against the kitchen counter (slightly!) a few times, to remove most of the bubbles from the caramel

12) let the caramel mixture sit for about 10 minutes, until it slowly starts to harden
13) if you like, you can now add some fleur de sel (large grained, amazingly tasting salt) on top of the hardening caramels. it allows the salt to slightly sink into the caramel and simultaneously acts as a great decoration

the caramel takes a while to harden fully, so I would suggest cleaning the kitchen, singing to your favorite song or doing whatever. Around 2-3 hours later my homemade salted caramels were ready for final cutting

 

 

IMG_4853

IMG_4875

I decided to cut the caramel into smaller pieces and individually wrapped those in small pieces of parchment paper.

Note: the wrapping took forever! haha, I almost drove insane, though I do like the fact of having small portions to snack from instead of one large caramel. Isn’t it just so much more fun when you can just snack on something, on-the-go?

I quickly noticed that more caramel was staying stuck on my knife and cutting became harder with each piece. I suggest lining the knife with some oil from time to time, to make cutting less of a pain!

Unfortunately these little love-bites (haha!) are not lactose-free, which I need to look at when eating myself. I snacked on them slightly only to have my stomach get back at me a few hours later. I can assure you though, these are probably the best caramels I have eaten, ever! Not to mention, I am usually not into caramels, whatsoever.

IMG_4881

IMG_4879

Ready, set, cooking! Wishing you all a great day (and happy Thanksgiving to those celebrating)! I now need to hurry to work – got two important meetings already before lunch, though also absolutely looking forward to them.

IMG_4877