Quinoa Berry Porridge

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Happy Sunday loves! Another week has passed and I was able to tick-off everything I had on my to-do list until today – time to make one for the upcoming week. I’ve got a few lunch dates coming up this week with friends that I used to go to school with – cannot wait! Since knowing myself, and knowing that one of these dates might be switched to becoming a dinner and drinks event, I need to make sure that everything else is rightly scheduled and done in time.

With another weekend having passed, I wanted to share one of my new favourites in regards to breakfast. I love, love, love porridge – with them good old oats – and now started making it with quinoa. I always saw quinoa as a great grain for lunch or dinner, though never would have thought of eating it for breakfast/brunch. Here I am, and I could eat it daily. The principle method is easy – just as cooking quinoa (or rice) you can place ½ cup of quinoa, 1 cup of frozen berries and 1 cup of liquid in a pot – heat up the stove and let it sizzle on medium heat until no more liquids are left. I chose to say liquid as you can honestly make it with water (lowest kalorie form), milk (lactose free or not – as you wish and can eat) or nut milk. I’ve tried it in all ways, though usually go back to mixing ½ cup of almond milk with ½ cup of water. If you want to have your quinoa porridge a little sweeter and not so “nutty” in taste, you can add 1 tablespoon of agave syrup (or 1-2 tbs of sugar) and voila – you’ve got a perfect serving size (for one) to keep you full for hours.

With that, I wish you a lovely continuing Sunday! xo

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Banana Chia Cake Bread with Berries

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Good morning and Happy 724th Birthday to Switzerland! August 1st it is – the time passes way too fast nowadays. Today it’s a national holiday here and all shops are closed so I had to go grocery shopping yesterday. Today my mother, sister and dog will be visiting my dad and I here in Zurich to stay for about two weeks. My parents are actually going on vacation the first week round, so I will enjoy next week with my sis and dog.

Midweek I decided to bake another of my favourite cake breads. I call them cake breads rather than cake or bread, because it does seem to be an in between thing here. You can easily top it off with some butter or jam or anything else really, though it tastes delicious without anything further added as well. Which is how I like it – plain & simple. I love my breakfasts as you know, though often I do not have the time or cannot be bothered to make breakfast in the morning. The easiest way is when it’s already done: So I’ve had a piece or two of my cake bread the past mornings. I’ve tried out new recipes and fell in love with this finalised version I wanted to share with you. Of course, as always, the cake bread is gluten free as well as diary/lactose free.

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Here is what you need for the cake

180g lactose free butter
150g brown sugar (more if you like it sweeter)

3 eggs
120g glutenfree flour
250g grounded almonds
60g chia seeds
8g glutenfree baking powder
a little bit of salt
2 ripe bananas (medium sized)
80ml almond milk
1 handful of wild berries (frozen or fresh; I used frozen)

What you need to do

1) peel the bananas and mash them up
2) add all ingredients but the berries
3) stir the dough well until a you have a semi-soft dough
4) unless you have a silicon baking dish, make sure to line the dish with either lactose free butter, oil, or even coconut oil
5) put all the dough into the baking dish
6) add the wild berries on top and gently mix them in using a fork

The oven should be heated to 175°C, now you can

1) place the raw dough into the oven for 50 min
2) seal the cake with kitchenfoil (tin foil) and bake for another 15-20 min
(this enables the cake to further bake without getting too dark)

Voila! Here is your cake.
It honestly tastes best when fresh out of the oven, though you should let it cool down for a good 20 min, so that your cake doesn’t break. If you store it in the fridge, it will be good for a week, though it is normally unlikely the cake stays that long :) there are too many hungry people around the house!

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As always, I’d be happy to see your versions or your tries – you can always share your link in the comments box below, tag me the social media sites or even throw a hashtag to it #StylePhantomrecipes.

Homemade Salted Caramels

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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

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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

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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?

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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

 

 

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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.

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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.

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Cinnamon Rolls; Heaven at home

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I’ve always loved these Cinnamon Rolls, especially at Starbucks. Back when I was a little younger, I’d want to go to Starbucks with friends only to get one of these cinnamon rolls – heated up- with a cold iced-chai latte next to it. Last week I had a dinner at my house with guests and decided to make a dessert that everyone, especially me, loves: freshly baked cinnamon rolls. I worked with american measurements, so this time with cups and teaspoons. To measure these, I used measuring spoons I recently bought on amazon. Today I want to share with you this super easy to-do recipe.

Ingredients for the dough:

– 4-5 cups flour
– 2 packages dry yeast (4,5 teaspoons)
– 1 teaspoon salt
– ¾ cup milk
– ½ cup water
– ½ cup melted butter
– ½ cup sugar
– 1 egg

Ingredients for the filling:

– room-temperature butter
– ½ cup of brown sugar
– 2 teaspoons cinnamon

Ingredients for the topping:

– 1 ½ cups powdered sugar
– 1 tablespoon butter
– ⅛ teaspoon vanilla
– 2-3 teaspoons hot water

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Now lets start the actual baking – it’s so much easier than I would’ve exptected it to be.

Mix 1 ¾ cups of flour with the yeast and salt. Heat up the milk, butter and water in a bowl and add the sugar to it. Now mix the melted with the flour and yeast mixture. Next add the egg and anotehr ½ cup of flour and beat the dough some more. Now add enough flour until you have a soft dough (around 1-2 cups). Knead the dough for a few minutes until its soft and well, doughy. Cover up the bowl and let it rest for atleast 20 minutes. I let it rest for about 30 minutes.

Once the dough has risen and is ready, roll it out until you have a large rectangle. The dough should be around ¼ inches high.

Now cover the rectangle with butter that was is at room-temperature. I simply used my fingers to rub the butter on top – it doesn’t need to be too thick. Simply to get the next mixture sticking to it. Now mix up the cinnamon and sugar and spread it equally over the buttered rectangle. Once you are done, roll up the rectange until you have a large roll. Cut the roll up to achieve around 12 pieces, looking like the above ones (I had around 15 pieces).

The oven needs to be heated up to 375°F. Put the cinnamon rolls into the oven and bake for around 15-20 minutes. Make sure to keep an eye on the cinnamon rolls, as they rise faster than expected. Once they have a golden-brown color, take them out and let them cool for a few minutes. While letting cinnamon rolls cool down, start the topping to glaze them afterwards. For the topping simply mix all ingredients up – basically, it’s pure sugar. Let it drizzle over the, still warm, cinnamon rolls, serve it to your guests or snuggle up on the sofa and indulge. Voila – you’ve got the perfect home-made cinnamon rolls.

Let me know what you think about the recipe – I really hope you enjoy them!

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