Mittwoch, 27. Juni 2012

??PUDDING-JAM ROLL CAKE??


Once again i had some dough left over from my strawberry-rhubarb crumble cake. This time i decided to give my
pudding-jam-rolls a second chance, cause with my first try i wasn´t really satisfied. And this is the result.... a little "roll-cake"!
You can fill the roll with almost everything you like.... cinnamon, fruits, nuts, poppyseed, or how i did it, with vanilla pudding and grandma´s homemade jam!!! So... let your creativity run wild and try out the recipe with your favourite filling!!! =)


Ingredients:

  • half recipe of the strawberry-rhubarb crumble cake
  • leftover pudding (also from the cake recipe) If you have to cook a fresh pudding, let it cool for a while before you using it
  • some tablespoons of your favourite jam (i used a strawberry-blackberry jam)
  • some teaspoons of cinnamon-sugar
  • powdered sugar
  1. Preheat oven to 160°C and grease a round baking form.
  2. Roll out the dough into a rectangle. Be sure that it´s not too thin, otherwise you can´t roll the dough.
  3. First spread the pudding and then the jam on the dough. Then it´s time to roll in the dough. This is a little bit tricky, cause the pudding make´s it very soft
  4. Take a sewing yarn and cut the dough into small rolls.
  5. Place the rolls into the baking form and let it rest for about 10-15 minutes. Put it in the oven and bake until golden brown. Let it completely cool down and sprinkle with powdered sugar.





Donnerstag, 21. Juni 2012

STRAWBERRY-ALMOND-ROLLS


This is another result of my leftover yeast-dough, when i was baking the strawberry-rhubarb crumble cake.

  1. Just take half of the dough from the strawberry rhubarb crumble cake.
  2. Cut some strawberries into small pieces.
  3. Roll out the dough into a rectangle and spread some of the rest of the vanilla pudding on it. (don´t use too much, otherwise you can´t roll the dough)
  4. Distribute the strawberries in the batter.
  5. Sprinkle with cinnamon-sugar and some almonds.
  6. Bake in a 160°C oven for about 15 minutes or until golden brown

Mittwoch, 20. Juni 2012

STRAWBERRY-RHUBARB-CRUMBLE CAKE


This is actually the same recipe as the apple-rhubarb cake. But the dough is enough for two baking sheets. With the rest of the dough you can make cinnamon rolls, strawberry-almond rolls, or my pudding-jam-roll cake (next recipes). If you wanna have two baking sheets with the cake just double the ingredients for the filling and the streusel. Just try it out and add the fruits you like! It´s such an easy recipe!!!

      Ingredients for the dough:

  • 500g all purpose flour
  • 1 package active dry yeast
  • 1/4 l lukewarm milk
  • 50g sugar
  • 80g warm melted margarine
  • 1 egg-replacer
  • a pinch of salt
  1.  Add flour and the yeast into a bowl. Mix well and set aside.
  2. In a small pot heat soymilk and margarine until it´s lukewarm and melted.
  3. In a second bowl mix the milk-mixture, sugar, salt and egg-replacer and mix until everything is well combined. 
  4. Slowly add the flour and knead for about 10 minutes to a compact dough. Cover with a kitchen towel and let it rise until it´s doubled in size
  5. After rising, knead the dough for another 10 minutes. Then grease a baking dish and sprinkle lightly with flour. Roll out the dough and put it into the form. After that, prick the dough all over with a fork.


Ingredients for the filling:
  • 3 bars rhubarb
  • about 400g strawberries
  • 6 tbsp sugar (or to taste)
  • 1 package custard powder + 3 tbsp sugar + 500ml soymilk 

  1. Wash and half or quarter the strawberries. Peel the rhubarb and cut into small pieces.
  2. In a small pot heat the rhubarb, the sugar and maybe a little bit water and simmer until slightly soft, but not mushy.
  3. Prepare a pudding with the custard powder, the sugar and the soymilk. 
  4. Spread the dough with some of the pudding, you won´t need everything of it. 
  5. Distribute rhubarb and strawberries over the dough.


Ingredients for the streusel:
  • 300g all purpose flour
  • 150g soft margarine
  • 150g sugar
  • 1 tsp cinnamon
  • a pinch of salz

  1. Add all ingredients into a bowl and mix by hand until it´s well combined and the mass is getting crumbly. 
  2. Distribute the crumbles over the cake.
  3. Bake in a 160°C oven for about 20 - 30 minutes. 
  4. Let it cool completely and sprinkle with powdered sugar!

Dienstag, 19. Juni 2012

SPAGHETTI "BOLOGNESE"


Actually spaghetti bolognese is a meal that i make when i´m too lazy to cook anything complicated or uses a lot of time. But a friend of mine told me about his yummie bolognese sauce he made with red wine and other yummie ingredients. So i decided to do this aswell and..... this was a good desicion!!! This was definitely the best bolognese sauce i´ve ever had!!! It need´s a lot of time but the result was great!!


Ingredients:

  • 1 carrot, finely chopped
  • 1/4 - 1/2 piece of celery, finely chopped
  • 1 onion + 2 cloves of garlic, finely chopped
  • 4 - 5 brown champignons, finely chopped
  • 160g granulated tvp
  • 1 can chopped tomatoes
  • about 175 - 200ml red wine
  • vegetable stock
  • tomato paste
  • 1 bay leaf
  • olive oil
  • salt, pepper, paprika powder to taste
  • spaghetti

  1. Cook tvp according to package instruction. I cook my TVP in a strong vegetable stock, 1/2 fresh onion and a rosemary branch. Drain well!
  2. Heat some oil in a pan and sauté the prepared veggies. Take it out of the pan and set aside. Now add the TVP to the pan and fry until brown. This will take some time, but it´s worth, i promise!! Season with salt, pepper and some paprika powder.
  3. Add the veggies and deglaze with the red wine and let it boil briefly. 
  4. Pour with the chopped tomatoes and some vegetable stock and add the bay leaf. And this is the part that needs a lot of time! Let it cook over low flame as long as possible. I think i was cooking the sauce for about 1 hour, but the longer the better!
  5. Meantime pour a little broth. At the end, stir in tomato paste and season with salt and pepper!! I think i had 2-3 tbsp of tomato paste, but you can use as much as you want. It depends on how tomatoey you like it.
  6. Serve with spaghetti and vegan parmesan!

Montag, 18. Juni 2012

CHOCOLATE-CHERRY-GRANOLA BARS (GLUTEN FREE)


When I was shopping in Nuremberg I have found this yummie gluten-free oats and the first thing i was thinking about, was to make granola bars with them. This is so simple and you can add almost everything to the recipe you like. I felt like cherries and of course chocolate  =) And this is the result!! OMNOMNOM

  • 1/2 cup gluten free oats
  • 1 ripe mashed banana
  • 1/2 cup dried cherries or cranberries
  • 2 tbsp flax seeds
  • 1/3 cup soy-flakes
  • 1/3 cup gluten free cornflakes
  • 1/4 cup chopped hazelnuts
  • 1/4 cup kokos-flakes
  • 1/4 cup vegan chocolate drops
  • 2 tbsp coconut fat or oil (melted)
  • 1/4 + 1/8 cup golden syrup or agave syrup or maple syrup
  • some cinnamon

  1. Preheat oven to about 175°C. Grease a a baking tin with some vegan margarine or use parchment paper.
  2. Just add all ingredients in a bowl and mix well.
  3. Pour the mixture into the prepared pan, pressing it into an even layer. Put it in the oven and bake for about 20 minutes or until lightly browned.
  4. Cool completely in the pan. Then cut it into the form you like and store in a airtight box.

Samstag, 9. Juni 2012

MAROCCAN STYLE RICE BAKE


Ingredients:
  • 1 coffee-cup full of rice
  • 80 - 100g tvp junks
  • 1/2 red and yellow pepper, diced
  • 1 zucchini, diced
  • 1/2 aubergine, diced
  • 1,5 cup chickpeas, drained
  • 1 onion
  • 1-2 cloves of garlic
  • chili
  • 1 can of pureed or chopped tomatoes
  • harissa paste
  • soy-yogurt
  • some lemon juice
  • 1/2 punch of parsley or cilantro (you can also use both together)
  • vegan cheese
  • salt, pepper, paprika powder, cumin to taste


  1. Cook rice according to package instruction.
  2. Heat some vegetable broth or salted water in a pot and cook tvp junks until soft. Take it out from the water and drain.
  3. Season the tvp-junks with salt, pepper, paprika powder, cumin and some squeeze of lemon juice and let it rest for about 10-15 minutes.
  4. Cut your vegetables, heat some oil in a pan and fry onion, garlic and the rest of the veggies for about 3-5 minutes. Season with salt and pepper and take it out of the pan.
  5. Now fry the tvp-junks in some heated oil until they have a nice brown colour. Season to taste!
  6. Add the vegetables to the pan and pour the chopped tomatoes to it. Bring it slowly to boil
  7. Add some harissa paste (as much as you like), chopped herbs and fresh chili. Season to taste!
  8. Put the rice into a casserole form and pour the sauce over it. You can first mix the rice with the sauce as well.
  9. Sprinkle with vegan cheese and bake in a 180°C preheated oven for about 15 minutes, or until the cheese is golden brown.
  10. Serve with yogurt and fresh lemon.

Freitag, 8. Juni 2012

GRILLED STONE-FRUITS WITH ALMONDS & VANILLA ICE CREAM




Ingredients:
  • stone-fruits like peaches, apricots....
  • some agave syrup
  • almond slices
  • vegan vanilla ice-cream

  1. Preheat oven to about 180°C + grill
  2. Half or quarter the stone-fruits and give them into a casserole form.
  3. Give some agave-syrup over the fruits and sprinkle with almonds. 
  4. Put it in the oven and grill for about 15-20 minutes. 
  5. Serve with vanilla ice-cream


Freitag, 1. Juni 2012

FRIED ASPARAGUS WITH MANGO CREAM TO POTATOES AND CRISPY TOFU


Ingredients:
  • fresh asparagus
  • 1 ripe mango, peeled and cut into pieces
  • soy yogurt
  • salt, pepper, chili-flakes to taste
  • potatoes, peeled
  • 1 package firm tofu
  • 1/2 cup flour
  • unsweetened cornflakes (gluten-free if needed)
  • fresh lemon juice
  • 1 cup nutritional yeast
  • 1 tsp lemon pepper
  • 1,5 tsp salt
  • about 1/3 cup water 
  • 1 tbsp mustard
  • fresh basil, chopped
  1. Give the mango to food processor and puree it. Add some soy yogurt to it and mix well. You shoul find your own amount of soy yogurt, cause it depends on how much you like the mango flavour. Season with salt and chili-flakes and put it in the refrigerator.
  2. Heat some salted water in a big pot and cook potatoes until soft. 
  3. Cut tofu into 1cm thick slices. Rub in with lemon juice and season with salt and lemonpepper. (both sides) Set aside. 
  4. Take the cornflakes and grind them into fine crumble. I took the mortar, but it should also work with a food processor. Fill the crumble on a plate and the flour on a seperate plate and set aside
  5. In another plate mix together the nutritional yeast, pepper, salt, water, mustard and fresh basil. Be carefully when adding the water. The mixture should be thick and sticky, not too liquid. 
  6. Now take the tofu and turn every side into flour then the yeast-mixture and then crumbs (like a schnitzel)
  7. Heat some oil in a big pan and fry the tofu until golden brown and crispy. Place them on a kitchen paper.
  8. While frying the tofu add oil in medium heat pan and fry the asparagus. Season with salt, pepper and some chili-flakes.
  9. Serve potatoes and tofu with the asparagus and the cold mango cream!