All posts filed under: Sweets

how to make the best use of fruit pulp: vegan cookies

18. February 2016
by troutandhawk
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Cakes + Cookies / Snacks / Sweets

Sometimes I just can’t resist to use the leftover fruit pulp from juicing to make  cookies. The beautiful colour and scent of  squeezed oranges, apples and carrots – too good to discard! Courgette, pineapple and ginger are nice, as well.  I never used the pulp of kale, broccoli  or celery. Besides their strong flavour they tend to be stringy. Not really desirable in a sweet treat. vegan fruit pulp cookies 4 generous tablespoons fruit pulp 1 tablespoon ground flax […]

raspberry kanten with Greek yoghurt, braised bananas and roasted pine nuts

4. February 2016
by troutandhawk
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Breakfast / Sweets

.. Kanten contains a sea vegetable called agar agar, which turns liquid into jelly. This works well with any kind of berry or combination of berries. raspberry kanten (adapted from the kind diet by Alicia Silverstone) serves 4-6 2 cups raspberries fresh or frozen and thawed 4 cups apple or quince juice 1 tablespoon fresh orange juice pinch of sea salt 3 tablespoons agar agar a few drops ginger juice ( grate a piece of […]

Uli’s unique cupcakes

21. January 2016
by troutandhawk
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Breakfast / Cakes + Cookies / Sweets

Uli is a good friend, a slow fooder, and he’s absolutely excellent in pastry making.  His cupcakes (although I’m not a friend of cupcakes usually) have been a surprise in deliciousness when he gave me to taste them for the first time.  Here’s the recipe for you. Uli’s  unique cupcakes 2 eggs 2 tablespoons melted butter 1/4 l milk 300g flour 70g sugar 3 teaspoons baking powder a pinch of salt Place eggs, melted butter and milk in […]

chocolate and caramel tart

17. December 2015
by troutandhawk
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Cakes + Cookies / Sweets

Only 7 days until Christmas. Do you still need an idea for a festive tart, rich and chocolaty, perfect to be served in  small bites? Try the chocolate and caramel tart, it’s so good!  For a more festive look cover the nuts completely with chocolate and finally sprinkle  with gold dust.   chocolate and caramel tart for the dough: 170g flour a pinch of salt 40g powdered sugar 115 butter (cut in small pieces) 1 […]

pistachio rosewater snowballs

10. December 2015
by troutandhawk
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Cakes + Cookies / Sweets

These cookies have a delicate floral aroma. Rose water and cardamom give them a slight Moroccan reminiscence. They taste wonderful with mint tea! 1 cup (130g) unsalted shelled raw pistachios 2 cups (280g) flour 1 teaspoon ground cardamom a pinch of sea salt 1 cup  (90g) powdered sugar 1 cup /225g) butter, softened 1 tablespoon rosewater another cup of powdered sugar to roll the warm cookies in Preheat oven to 180°C. Line two baking trays with […]

Dresdner Christmas Stollen

3. December 2015
by troutandhawk
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Cakes + Cookies / Sweets

It’s that very special time of the year. I’m burning pine-scented candles (Annick Goutal Noël  are the best!), I’m hanging box wreaths around the house and sipping spice tea whenever I have a quiet moment to spare. During the month of December I want to share with you some German Christmas bakery: the famous Dresdner Stollen, an elegant gold sprinkled chocolate and caramel tart and some easy-to-make pistachio rosewater snowballs. Dresdner Christstollen 1kg flour 120g yeast 200ml […]

quince leather / Quittenbrot / dulce de membrillo

12. November 2015
by troutandhawk
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Jams + Preserves / Snacks / Sweets

Once the quince was sacred to Aphrodite, the goddess of love. In the garden of Hesperides it was called the Fruit of Paradise.Quinces have a soft and furry coat. They are intensely fragrant and have no artificial substitute. They can’t be eaten raw and to handle them you need patience and a good knife. When cooked they change colour from yellow to dark orange.Quinces make a wonderful jelly because they contain plenty of natural pectin. Add spices, time […]

apple tart and fern

5. November 2015
by troutandhawk
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Cakes + Cookies / Sweets

To make this fresh and silky apple tart you basically need your hands, 1kg ripe and mellow apples and a few typically German dairy products like Quark  (curd) for the crust and Schmand (sour cream) for the filling. silky apple tart for the crust: 125g Magerquark (low fat curd) 125g cold butter, cut in small pieces 125g flour for the filling: 1kg ripe and mellow apples, sliced the juice of one lemon 400g Schmand (sour cream) 1 […]

marbled walnut guglhupf

29. October 2015
by troutandhawk
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Cakes + Cookies / Sweets

The calmness around the lake of Moritzburg castle is truly magical on a foggy morning. Later the sun came out and the day burst in glorious autumn colours. I found the marbled walnut gugl in the recipe book of my grandma. marbled walnut guglhupf 250g butter 200g sugar 1 teaspoon ground bourbon vanilla 2 eggs 100g corn starch 300g flour 3 teaspoons baking powder 100ml milk 150g walnuts, ground 50g sugar 2 tablespoons milk 1 tablespoon cognac […]

a basketful of muscatel grapes

8. October 2015
by troutandhawk
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Dinner / Lunch / Snacks / Sweets

I used the sweet muscatels as an edible decoration on my table, I spread them on the pizza, juiced them and combined them with little mozzarella balls and black sea salt. And then there were these sublime frozen grapes with hot chocolate fudge and grappa Take the best and sweetest grapes you can get and put them into the freezer for 2 hours. Big grapes will be frozen outside, the inside will be a semi-liquid sorbet. The tiny […]