Apple Cake (glutenfree and egg free)
3,5 dl Jyttemel Fibra Teff (Glutenfree fiber flour
3 teaspoon baking powder
75 grams of margarine without milk.
2 dl fruit sugar
2,5 dl soy milk or other kind of milk
3 large apples +
fruitsugar and cinnamon to decorate
Mix in blender.
Mix flour and baking powder
Mix with butter (not melted)
Add sugar
Add milk and stirr till smooth
Remove apple seeds and cut apples in thin slices. Add slices into the cake vertically. Sprinkle with sugar and cinnamon
Cook in round cake mold 24-26 cm in diameter in the middle of the oven at 200 Celcius degrees for 25 min – 35 minutes (?)
Towards the end of the cooking time, add a baking sheet over the cake for it not to burn.
Fruitsugar can be exchanged with regular sugar. Cake can handle higher temperatures during cooking then.
Serve with ice cream (soy or coconut or regular milk based)
Fluffy breadrolls without wheat, egg and milk
400 grams Semper fine flutenfree flour
1/2 teaspoon Salt
1 dl Sugar
25 grams dry yiest
1 teaspoon cardamum
75 grams of melted milkfree margarin
Eggreplacement = 1 tablespoon baking powder mixed with water or NoEgg Mix
1,5 dl water
1 teaspoon Fiberhusk
1,5 dl Ricemilk
Raisins
Mix the fiberhusk in the water and let it rest for 10 minutes.
Mix ricemilk and melted margarin together and warm until finger temperature.
Mix all the dry ingredients together and add water/fiberhuskwhile stirring.
Add milk / butter while stirring.
Add 1 tablespoon baking powder and add water, stirr well. Add this while stirring.
Dough will rise till double size. 30 minutes +/-
Add dough into 10 large muffin cups and leave to rise for 10 minuts.
Cook in oven at 225 Celcius degrees for 15 minutes.
Glutenfree and eggfree chocolate cake
4 tablespoons cocoa
4 dl sugar
3 teaspoons of vanillasugar
1 teaspoon of salt
7 dl semper glutenfree flour
3 teaspoons baking powder
4 dl milk (ricemilk / oatmilk or regular milk)
5 tablespoons neutral oil
Mix all dry ingredients, add liquids
Cook in 175 Celcius degrees for 40 minuts. 20×30 cm.
Frosting:
300 grams confectioners sugar
100 grams milkfree margarin (if unsalted, add 1 teaspoon salt)
1 ½ tablespoons cocoa powder
2 tablespoons of vanilla sugar
3 tablespoons coffee
Cake is great for freeze, but preferrably without the frosting.
Thanksgiving Best Turkey Stuffing Ever
For this Thanksgiving I decided to try a new and more interesting stuffing with a home invented recipe. The good thing is that it turned out to be the best Turkey stuffing ever.
Best Turkey Stuffing Ever
- 200 grams of fresh baked white bread in crumbs
- 150 grams of dried mango
- 150 grams of stick celery
- 1 red onion
- 1 single clove garlic
- Fresh Basil, Oregano and Cilantro (about one loose handful of each)
- 200 grams of melted butter Salt and Pepper to taste
- 1 small can (1,5 dl) of coconut milk
Follow these steps:
- Chop the stick celery, the mango, and the onion in small pieces.
- Melt the butter and add the vegetables in a casserole.
- Chop the bread in small square pieces.
- Chop the fresh spices.
- Add all to the butter and the vegetables.
- Add the coconut milk
Let it all Cook until the bread is completely soaked and all the ingredients are well blended. 
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Raspberry Ice Cubes
For hot summer days, when you want to add that extra little flavour to your water – add ice cubes with Raspberries. Or if you just have some extra raspberries after your last dinner party.
They are drop-dead easy to make.
Just add a few raspberries into the icecube tray. Add water and freeze until you want to use them.
Duck risotto with mushrooms
I didn’t manage to make it exactly the same as in that Restaurant, but this recipe is nothing less than awesome itself…
- 400 ml boiling water
- 600 ml hot poultry stock
- 250 ml dry white wine
- 50 g butter
- 2 tbsp sunflower oil
- 3 tablespoons crème fraîche
- 3 tablespoons Balsamico
- 2 duck breasts, about 340 g (12 oz) in total, skinned
- 1 red onion, finely chopped
- 1 garlic clove, crushed
- 2 tsp chopped fresh basil
- 2 tsp chopped fresh thyme
- salt and pepper
- 340 g (12 oz) risotto rice
- 10 grams Porcini / Cepes mushrooms
- 500 grams mixed fresh mushrooms, such as Chanterelles, aroma mushrooms and champignons or other if you prefer that.
- Parmesan cheese to your taste.
How to make the Duck Risotto
- Put the porcini mushrooms in a bowl and pour over the boiling water. Leave to soak for 20 minutes, then drain, reserving the soaking liquid. Finely chop the mushrooms and set aside. Strain the liquid into a saucepan. Add the stock and keep hot over a very low heat
- Clean the Duck Breasts and cut the extra fat in small pieces
- Brush 1 tsp of the oil over a ridged cast-iron grill pan and heat it. Add the duck breasts, reduce the heat to moderate and cook for 8–12 minutes, turning once, until done to your taste. Remove from the pan and leave to rest in a warm place for 10 minutes, then cut into thin slices. Keep warm.
- Meanwhile, heat 1 tbsp of the remaining oil in a wok like saucepan, add the onion and garlic, and fry gently for 4–5 minutes or until softened.
- Add the fat from the duck breasts and fry like bacon in the oil with the onion and garlic.
- Add the rice and stir for about 1 minute to coat it with the oil.
- Add the wine and bubble until it has almost all been absorbed. Stir in the thyme and basil, then add a ladleful the stock. Bubble, stirring frequently, until it has almost all been absorbed, then add another ladleful of stock. Continue adding the stock gradually in this way – total cooking time will be 15–20 minutes. The risotto is ready when the rice is tender but still firm and the texture is moist and creamy.
- Add the balsamico and the creme fraiche.
- About 5 minutes before the end of cooking time, heat the remaining 2 tsp of oil and the butter in a large frying pan. Add the fresh mushrooms and sautéover a high heat for 4 minutes or until tender.
- Stir the mushrooms and the porcini / cepes into the risotto together with the duck and any duck juices. Add the parsley and season with salt and pepper to taste. Cover the pan and leave to stand off the heat for 5 minutes before serving.
Crispy Chocolate Chip Cookies
These lovely chocolate chip cookies are crispy and very tasty.
They are made with Sweetened Condensed milk which works as an egg replacer in this recipe.
Yields: 30 cookies
Preparation Time: 20 minutes
Cooks: 15-20 minutes (depending on your oven – Mine were done after 17 minutes)
Ingredients:
1 Cup Butter (Softened to room temperature)
1/2 Cup Granulated Sugar
1/2 Cup Sweetened Condensed Milk (1 Can)
1/2 Teaspoon Vanilla Extract
2 Cups All Purpose Flour
1/4 Cup Cocoa Powder
1 Teaspoon Baking Powder
1.5 Cups Semi-Sweet Chocolate Chips/Chunks (I Used White Chocolate Chips)
Optional Nuts (I Used Chopped Walnuts For 1 Batch)
Procedure:
- Preheat the oven to 180C (350F) for 15 minutes.
- Grease baking sheets or line it with parchment paper.
- Beat the butter and sugar together in a large bowl until pale and creamy (for 5 minutes).
- In a separate bowl, sift the flour, cocoa and baking powder and combine well.
- Pour in the condensed milk, vanilla extract and beat to combine.
- Stir dry ingredients into the butter mixture, then add the chocolate chips and nuts (if using).
- Combine it well using a spatula. Don’t beat it.
- Take a tablespoonful of dough, roll it and flatten it using your fingers.
- Grease the tablespoon, so that the dough will fall off easily.
- Bake it for 15-18 minutes, or until golden brown. (The color check can be done if using all purpose flour only. Mine were done at 17 minutes).
- Let the cookies cool for 5 minutes in the baking sheet itself. Don’t try to remove it. It may look unbaked but it will become hard on the baking sheet itself.
- After 5-10 minutes, using a spatula transfer the cookies to a wire rack to cool completely.
Notes:
- If you are using a dark (black) color non stick baking sheet, reduce the baking time by 1 or 2 minutes, so that the bottom does not get burnt.
- The cookies were crispy, not chewy. So if you want a chewy chocolate chip cookie, I think decreasing the quantity of butter or increasing the all purpose flour would be helpful.
The original recipe was found at www.egglesscooking.com
Passion Fruit Mousse
This PassionFruit Mousse is real easy and very TASTY !
It originates from Brazil and it was handed to me from my Step mother.
Serves 4-6
Ingredients:
3-4 Table spoons of Passion Fruit Puree
1 can of Sweetened Condensed Milk
1 can of Whipping Cream
Whip until fluffy and light (about 4-5 minutes) and set to cool until serving (same day)
Saffron Buns – Lussekatter
A few weeks back I was in Sweden celebrating the start of advent with friends and the party hosts had made Saffron Buns (the Swedish Lussekatter).
In Norway according to the tradition Lussekatter are served on the 13th december for Saint Lucy’s day, an old church tradition where in the traditional celebrations, Saint Lucy comes as a young woman with lights and sweets. It is one of the few saint days observed in Scandinavia.
According to the Norwegian tradition there is a female procession headed by one girl/woman wearing a white gown with a red sash and a crown of candles on her head (The candles symbolize the fire that refused to take St. Lucia’s life when she was sentenced to be burned). The women sing a Lucia song while entering the room, to the melody of the traditional Neapolitan song Santa Lucia; the Scandinavian lyrics are describing the light with which Lucia overcomes the darkness., while the others in the procession hold only a single candle each. After finishing this song, the procession sings Christmas carols or more songs about Lucia.
However, although in Norway Lussekatter is commonly served on Saint Lucy’s day, they are also common for the rest of the advent period. A yummy treat on those cold and dark december nights.
To make them – follow this recipy:
They take about 2 hours to make and make 50 buns.
Ingredients:
- 50 grams of bakers yeast (fresh yeast or dry yeast – I prefer fresh)
- 150 grams of butter
- 5 dl of milk
- 3 dl Kesam (Quark Cheese / Curd Cheese)
- 1 gram of saffron
- A pinch of salt
- 1.5-3 dl granulated sugar
- ca 17 dl wheat flour
Brushing:
- Butter (or egg if you are not allergic to eggs :D )
Decorations
- Raisins (about 100)
What to do:
- If you chose fresh bakers yeast tear it apart and into a bowl. If you chose dry yeast poor it into a bowl.
- Melt the butter in a casserole. Poor the milk into the butter and stirr until it reaches body temperature (37C / 104F).
- Poor some of the warm butter/milk over the yeast and stirr until the yeast has dissipated into the warm mixture.
- Add the rest of the mixture, the Kesam (Quark / Curd), saffron, sugar and salt. Work the flour into the wet mix until the dough doesn’t stick to the bowl or your fingers any more.
- Let the dough rest for 30 minutes to let the yeast work.
- Split into 50 small pieces and roll each of them into 20 cm long rolls. Form into the traditional Lussekatt by curling each end of the roll in the opposite direction from eachother.
- Put on baking plates and garnish with raisins. One in each curls. Cover with a cloth.
- Leave to yeast for 30 minutes
- Brush the buns with melted butter (or 1 whipped egg for those that can have that).
- Bake the Lussekatts in the middle of the oven at 225 °C for about 8-10 minuter until done.
- Cool Off – EAT and Enjoy.
- Freeze the rest to enjoy later !
Violet Chocolate Truffles covered in Chocolate
The past days I have been very busy preparing for christmas. The last experiment (It is the first time I ever tried making this) was Chocolate Truffles with Violet flavour covered in chocolate!
However they came out real yummy and this is the recipe!
400 grams of dark chocolate
2,5 dl of whipping cream
50 grams butter
10-15 drops of violet extract for food flavoring
150 grams chocolate to cover the truffles in chocolate
Chocolate Transfer Sheets with Christmas patterns
Day 1:
Heat whipping Cream and Chocolate. Remove from heat, break 300 grams of chocolate into the hot mixture and stirr until the chocolate has melted. Add the food flavoring.
Poor the mixture into a pan, cover up and let it rest overnight.
Day 2:
Cut Truffles into small pieces (ca 2×2 cm) and freeze for a few hours.
Heat the rest of the chocolate in a waterbath and make sure it does not surpass 40C degrees (just above body temperature).
When the chocolate has melted grab the now frozen chocolate truffles from the freezer and dip until covered in the melted chocolate. Add a piece of Chocolate transfer paper (while chocolate is still melted) and leave on a baking paper to cool off. Once the chocolate is hard you can remove the transfer paper and the prints will stay on the chocolate :D
They came out absolutely delicious !!! and I just love how the christmas patterns look!
Awesome small gifts for friends and family !
Keep cool and dry.
Remember that the choice of chocolate is important and the better the chocolate, the better the taste!
Machita75's Recipes 