Eier Frikasse (Eggs w/ Vegetables & Creamy White Sauce)

A simple, classic and traditional German recipe, Eier Frikasse is a great go-to meal with minimal ingredients and prep time.

Some of the best recipes are the simplest recipes. The ones that don’t even require you to leave your house and go to the market for additional ingredients. These recipes are some of my favorite. With non-complex ingredients, easy preparation and great taste, they are by far some of the best everyday recipes that every good cook should have in their recipe file.

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Here’s the recipe:

Eier Frikasse (Eggs w/ Vegetables & Creamy White Sauce)

  • 4 hard boiled eggs (sliced)
  • 1 c chopped carrots (cooked)
  • 1 c frozen green peas
  • 2 T butter
  • 2 T flour
  • 2 c chicken stock (or veggie stock)
  • 1 tsp lemon juice
  • salt & pepper (to taste)
  • fresh parsley (optional garnish)

Preparation:

In a large sauce pot, melt the butter and then sprinkle over the flour and whisk until smooth.

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Keep whisking frequently until it turns light brown in color.

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Add the chicken stock and keep whisking until smooth.

Bring to a boil and then season with salt and pepper.

Add the vegetables and lemon juice and stir well.

Then add the eggs and stir gently

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Remove from the heat and serve immediately.

Garnish with parsley & enjoy!

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Guten Appetit!

 

Garlicky Good Green Beans

Simple, healthy and delicious green beans sautéed with garlic, olive oil and seasoning!

A good side dish recipe can be difficult to create but well worth the effort. This recipe was birthed nearly 10 years ago when I wanted to make green beans in a quicker way than how I grew up eating them. And so, with a bit of garlic, olive oil, seasoning and green beans, this recipe idea became a reality. It is still a go-to recipe for me to prepare a simple and quick side dish. It is perfect for everyday whether it is just a weekday or a holiday.

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Here’s the recipe:

Garlicky Good Green Beans

  • 1.5 c green beans
  • 2-3 garlic cloves (crushed and minced)
  • 1-2 T olive oil (or butter)
  • salt & pepper (to taste)
  • 1 tsp dried oregano
  • 2-3 sprigs of fresh parsley (optional garnish)

Preparation:

Clean and trim the ends of the green beans.

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Mince the garlic until it forms a paste (rubbing the flat part of a knife back and forth on a cutting board with a bit of salt will achieve this paste consistency).

Place the green beans and garlic in a frying pan with a little bit of water. Simmer them for about 2-3 minutes and then drain the excess water.

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Drizzle over the olive oil, salt, pepper and oregano and sauté the green beans for just a couple of minutes before the garlic starts to brown too much.

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Serve immediately and garnish with fresh parsley.

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Bon Appetit!

Bazlama: Turkish Yeast Flatbread (Light, Fluffy & Simply Delicious)

A fluffy & light yeast-based Turkish flatbread, Bazlama is a classic and simple bread. Cooked until puffy and thick and coated with a little butter or olive oil, it is so delicious and perfectly compliments any meal.

Bazlama is a combination between a flat bread and a traditional bread similar in texture to Naan. It is thick and fluffy, making it perfect to serve with meals with sauces or gravy because it can soak up the excess liquid.

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With minimal prep work, the dough can be prepared ahead of time and then the Bazlama can be prepared just before you are ready to eat.

Here’s the recipe:

Bazlama (Turkish Yeast Flatbread)

  • 1 c flour (plus more for kneading and dusting)
  • 2 tsp yeast
  • 1/3 c warm water
  • 1 tsp salt
  • 1.5 TBSP olive oil +more for brushing the bread after cooking (if desired)

Preparation:

In a large bowl, mix together the yeast, warm water and 1 TBSP of olive oil.

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Then add the flour and the salt and stir until thoroughly incorporated.

Then transfer the dough onto a floured surface and knead for 8-10 minutes. Shape the dough into a ball.

With the remaining half a tablespoon of olive oil, grease a bowl and place the dough in the bowl. Cover it with a damp kitchen towel, place it in a warm place and allow it to rise for one hour.

After the dough has risen, knead it gently again for one minute. Then shape into a ball and cut into two equal pieces.

Roll out each piece to make a large circle (like making pizza dough).

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Place the rolled out circles on a piece of parchment paper dusted with flour and cover again with the damp kitchen towel and allow to rise in a warm place for an additional 30 minutes.

To cook the bazlama: Place each piece one at a time on a crepe pan or large frying pan. Allow the bazlama to cook on both sides (about 3 minutes each side on medium high heat). Note: The dough will start to puff up a lot and this is a very good sign. When it starts to lightly brown, it is ready to be flipped.

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To serve, brush with olive oil or butter and sprinkle with salt (if desired).

Break bread and enjoy with your loved ones!

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Afiyet Olsun! 

 

Apfelstrudel (Apple Strudel)

A flaky, thin, buttery crust filled with apples, cinnamon sugar and raisins! An Austrian delightful recipe!

I don’t know what there is not to love about apple strudel. It is so delicious and although the dough is an essential formula to this recipe, the dough does not steal the show away from the natural delciousness of the apples.

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Here’s the recipe:

Apfelstrudel (Apple Strudel) 

For the dough:

  • 1 1/4 c all purpose flour (plus more for kneading)
  • 2 TBSP melted butter (or any neutral oil) + 1 tsp for oiling the bowl
  • 1/2 c warm water
  • 1 egg
  • 1 tsp vinegar
  • pinch of salt

For the filling:

  • 2-2.5 c sliced apples (I used Golden Delicious)
  • 1/3 c raisins
  • 1/3 c white sugar
  • 1 tsp cinnamon’

For topping the strudel:

  • 2 TBSP melted butter

Preparation:

To prepare the dough: Mix together the egg, oil and vinegar in a large bowl. Then add the flour and the salt and stir well until the mixture forms a cohesive dough. Turn the dough onto a floured surface and knead the dough for about 5-6 minutes until the dough is smooth. Grease a bowl with butter or oil and then place the ball of dough in the bowl, cover with a damp dish towel and allow the dough to rise for 1-2 hours.

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To roll out the dough: Cover a large countertop or table with a clean tablecloth. Dust with flour and roll out the dough into a very thin rectangular piece. The dough should be thin enough for you to see your hand through it and it will be very, very delicate.

To make the filling: Mix together the apples, raisins, cinnamon and sugar.

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To assemble the strudel: Pile the filling in a line along one of the shorter sides of the dough leaving about 2-3 inches of space from the edge of the dough.

Lift up the edge of the dough to partially cover the filling and then using the tablecloth, lift it up so that the strudel naturally rolls up.

Once rolled, tuck the ends under each side and brush liberally with the melted butter.

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Carefully lift the strudel on to a baking sheet lined with parchment and lightly greased.

Bake the strudel in a pre-heated oven on 375F until the strudel is golden brown.

Remove from the oven and brush with a little extra butter (if you choose; I did).

Serve and Enjoy warm with whipped cream or vanilla ice cream.

Absolutely divine!

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Guten Appetit!

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5 Tips of Encouragement in the Growth Process to Achieve Your Dreams & Goals (+ What No One Tells You About Growth)

Watch what happens when you don’t give up…

What No One Tells You About Growth

1.) It’s a Marathon, Not a Sprint
The race will not immediately be over, instead it’s about making a commitment to make little steps over a long period of time. It might seem exhausting but with each step you are making a “step” an improvement, a stride towards the finish line and towards your desired goal, so KEEP GOING!
2.) Don’t Focus Solely on Appearances
It may look stagnant at times (but you’re either taking a step forward or backwards; if you’re doing the right thing, then you are taking a step forward so keep on doing the right thing regardless of it you can see the progress immediately.There may be times when it looks like nothing is happening. But keep going anyway. Don’t live based on appearances. If you’re doing the right thing, you might not be rewarded at every moment but keep on doing the right thing.
3.) Stop Comparing Yourself to Other People
Everyone’s journey looks different because we are all so uniquely differently crafted by God. You were not created to look like, sound like, be like, act like, etc. anyone else except you. God expects for you to be the best you not the best replicated version of the person next to you or the person you most admire.
 
4.) It Might Hurt – Growth Can Be Painful
 
There’s a lot of truth when it comes to the word “growing pains.” Often in order to grow and keep growing, we might experience pain in the process. For example, in order for muscles to grow, the muscle fibers must be torn so that they can rebuild themselves to be stronger, in order for a palm tree’s roots to grow deep into the ground, sometimes large weights are placed on top of it to force the trees roots to dig down deeper, and in order for beautiful spring flowers to bloom, they must first start out as a seed buried underground and must push through the soil in order to grow.
5.) Your Growth Can Stimulate Others to Grow
Your personal growth process is about more than just you. Although it may seem so all consuming about yourself, your dreams, your hopes, your future, etc; there is more to it than that. You have the power to positively impact the lives of others through just simply choosing to live a life of integrity as you steadfastly pursue your dreams. You don’t have to be called a “mentor” to be one. There are probably people that already consider you to be one. So keep going forward and don’t give up. In the end, you will reap what you sow.
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Ezme Salad: a Traditional MEZE Salad (Antep Salad)

A light, fresh and flavorful salad that perfectly compliments kebabs or any grilled meat.

      No kebab is complete without a salad. In fact, I would say that if you go to eat kebab at a restaurant and they do not serve a salad with it, then there is seriously something missing and you should consider eating kebab at another place. Yes, the salad really is that important. Truth be told, the variations of salads may vary based on tradition and taste, but this Ezme Salad is a simple salad packed with the flavorful essentials to compliment your meal.

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      I often make this salad and eat it as a meal because I like it so much. It the perfect blend of crunchy and soft and sweet and sour. All of the ingredients are pretty simple, except the pomegranate molasses may take some digging to find (depending on what part of the world you live in). In this case, feel free to sub it with a fruity tasting vinaigrette.

Here’s the recipe:

Ezme (Antep Salad)

  • 1 tomato (chopped; about 3/4 c)
  • 1/4 c chopped parsley
  • 2 TBSP chopped mint
  • 1/4 c chopped sweet red pepper
  • 1/2 c chopped cucumber
  • 3 scallions (chopped)
  • 1/2 lemon (juiced)
  • 2 TBSP pomegranate molasses
  • 1 tsp red pepper flakes (pull biber or Aleppo pepper)
  • 1 tsp ground cumin
  • 1-2 TBSP olive oil
  • salt (to taste)

Preparation:

Place all of the chopped veggies in a bowl.

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Season with salt, ground cumin and red pepper flakes.

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Pour over the olive oil, lemon juice and pomegranate molasses.

Stir well until combined.

Serve and Enjoy immediately or pop it in the fridge and enjoy later!

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Afiyet Olsun!

 

Kohlrouladen (German Stuffed Cabbage) – Abendessen für Zwei (Dinner for Two)

Tender ground beef, seasoned to perfection and wrapped in a large cabbage leaf, Kohlrouladen is an edible gift that your tastebuds can unwrap.

This dish is a favorite of mine and I think it is because it is such a simple but delicious German comfort food. The meat is kept tender and juicy thanks to the cabbage and in my version, I season it with spices and a bit of dijon mustard.

It also is perfect for preparing ahead of time and/or making for guests because everyone gets their own individual serving. Paired with some boiled potatoes and steamed veggies, this is the type of meal that makes a great day even better.

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I tailored my normal recipe in this case to make Abendessen für Zwei or Dinner for Two. It is perfect for enjoying a meal at home with the one you love.

Here’s the recipe:

Kohlrouladen (German Stuffed Cabbage)

  • 2 large cabbage leaves (about 8-9 inches)
  • 1/3 lb ground beef
  • 1/4 c finely chopped white onion
  • 1 TBSP dijon mustard
  • 2 tsp dried oregano
  • 3-4 TBSP plain bread crumbs
  • 1 whole egg
  • 1/4 c fresh chopped parsley
  • salt & pepper (to taste)

For the cooking process:

  • 2 T butter
  • 1 T olive oil
  • 3 c beef broth

For the gravy:

  • 2 T butter
  • 2 T flour
  • remaining beef stock/cooking liquid

Preparation:

Blanch the cabbage leaves in boiling water by placing them in the water for 15-30 seconds and then placing in a cold water bath to immediately cool the cabbage leaves. NOTE: the cabbage leaves should be soft and tender but still quite green.

To prepare the meat: place all of the ingredients (except for the cabbage) in a bowl and mix it together with your hands until it is well incorporrated.

Then divide the meat mixture in half and create two large meatballs.

Lay the cabbage leaves open and place one meatball at the bottom (near the stem) in each of the pieces of cabbage. Fold the sides in on top of the meatball and then roll the cabbage to create a little package for the meatball.

Melt the butter and olive oil in a large pot. Then add the kohlrouladen, seam side down and lightly brown them on both sides.

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Then add 1 cup of the beef broth and cover with a lid and allow the kohlrouladen to cook for 15-20 minutes or until the meat is well done, adding more broth as needed.

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When they are done cooking, remove from the pan and make the gravy.

Melt the butter, then sprinkle over the flour and whisk until smooth. Then add the remaining beef stock and/or cooking liquid and keep whisking to make a smooth gravy.

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Plate each of the kohlrouladen and top with the gravy.

Guten Appetit!

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Mushroom Lo Mein (Asian Stir-Fry Noodles w/ Soy Sauce & Veggies)

Tender eggs noodles, with sautéed mushrooms, veggies and coated with a homemade soy based sauce.

       One of my favorite take out cuisines has always been Chinese food. But sometimes when you’re craving take out but there is no take out in sight, it is time to get creative in the kitchen and whip up your own creation.

      This recipe is my version on a classic dish. The perfect balance of soy sauce, sesame oil and rice wine vinegar, the flavor of these noodles is undeniably delicious.

While I created a vegetarian mushroom Lo Mein, this recipe can most certainly be customized to suit your dietary needs and wishes by swapping a vegetable protein, like tofu, or poultry, meat or seafood. Regardless what you use, it is going to be delicious!

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Here’s the recipe:

Mushroom LoMein

  • 1 T sunflower oil
  • 1 c sliced mushrooms
  • 1/3 c carrots (juliened)
  • 1/3 c white onion (thinly sliced)
  • 2 scallions (finely chopped)
  • 1 c cooked egg noodles

For the sauce:

  • 2 T soy sauce
  • 1 T dark soy sauce
  • 2 tsp rice wine vinegar
  • 1 T sesame oil

Preparation:

In a wok or a large frying pan, add the oil, mushrooms, carrots and white onion and sauté until the vegetables are tender.

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To make the sauce: stir together the soy sauce, dark soy sauce, rice wine vinegar and sesame oil and set aside.

Then add the pre-cooked egg noodles and pour over the sauce and toss thoroughly to ensure that the sauce covers all of the vegetables and noodles.

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Pour onto a serving platter and garnish with the scallions.

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Serve & Enjoy!

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Bon Appetit!

Ayran: a Healthy Yogurt Beverage

A refreshing yogurt beverage that is delicious and healthy! It is the perfect thing to keep you hydrated for any hot day!

      If you are not so acquainted with drinking unsweetened yogurt based drinks then Ayran will be be considered an “acquired taste”. I will admit that the first time I tried it, I didn’t like it at all. The very idea of drinking an unsweetened yogurt beverage somehow did not sound appetizing to me. But after many opportunities to try Ayran, eventually the drink that I didn’t like, soon became a staple and favorite.

      Supposedly, it is the perfect drink to staying hydrated during the summer because of the salt content providing much needed electrolytes lost on hot days.

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The delightful Ayran fountains that are commonly found during the summer months in Turkey are a welcome sight for me to see. The Ayran is fresh and bubbly, just the way I like it.

Here’s the recipe:

Ayran

  • 1/3 c thick yogurt
  • 6 oz carbonated (soda) water (for foamy ayran– sub: flat water)
  • salt (to taste)
  • 1 sprig fresh mint (optional garnish)

Preparation:

Place the yogurt, carbonated water and salt in a bowl.

Using an electric mixer, whisk until it is smooth and foamy.

Pour into a glass, topping it with the foam.

Garnish with fresh mint (if using).

Serve & enjoy!

Afiyet Olsun!

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Bratkartoffeln (German-Style Home Fries)

      Literally translating as fried potatoes, these German fried potatoes are far from ordinary. Crispy potatoes and onions and topped fresh herbs and spices, they are delicious any time and any day.

     Their name says it all “Bratkartoffeln.” “Brat” is German for frying and “kartoffeln” means potatoes. This dish is literally translated means fried potatoes but the potatoes are not simply fried. They are enhanced with onions and herbs to make this a delicious side dish or main meal.

     Traditionally, Bratkartoffeln also includes bacon or speck. Although my recipe is the vegetarian version of this classic dish, they are still just as delicious.

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Here’s the recipe:

Bratkartoffeln

  • 1 potato (pre-boiled)
  • 2 TBSP sunflower oil (or any neutral oil)
  • 1 scallion (finely chopped)
  • 2 TBSP white onion (finely chopped)
  • 2 T fresh parsley (finely chopped)
  • 1 tsp dried oregano
  • salt (to taste)

Preparation:

Boil the potato until it is tender. Drain, pat dry and then cut into squares.

Heat a frying pan with oil and then add the potatoes and let them brown for 2-3 minutes.

Then add the white onion and scallion and continue to cook for another 2 minutes, stirring frequently.

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Season with the oregano and salt and cook for another couple of minutes or until the potatoes are lightly browned and crispy.

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Then plate up the potatoes on a dish, sprinkle with the remaining scallion and the chopped parsley.

Serve & Enjoy!

Guten Appetit!

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Pavlova with Fresh Cherries

A crispy sweet layer of meringue, topped with light whipped cream and then covered with fresh sweet cherries.

      Named after the Russian ballet star, Pavlova is a heavenly delicious dessert. But honestly, how can you possibly go wrong when you match meringue, whipped cream and fresh cherries into layers of beautiful delicious bliss.

Enough said…

Here’s the recipe:

Pavlova with Fresh Cherries

  • 1 c fresh black cherries (pitted)
  • 1/4 c fresh whipping cream
  • 2 TBSP powdered sugar
  • 1 tsp white sugar
  • 1 pre-prepared meringue circle (2 egg whites, 1/4 c white sugar, 1 tsp white vinegar)

Preparation:

For the meringue: Whip together 2 egg whites with 1 tsp of vinegar until it forms soft peaks. Then add in 1/4 cup of white sugar slowly while continuing to whisk the meringue until it forms stiff peaks.

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On a parchment lined baking sheet, spoon the meringue to form a circle about 6 inches in diameter and flatten in an even layer. Bake on 100C until the meringue is firm and then turn off the oven and let the meringue set in the oven overnight.

For the pavlova: Clean and remove the pits from the cherries.

Place the cherries in a bowl and add 1 tsp of sugar and stir well and set aside.

In the meantime, whip the cream, adding in the powdered sugar slowly, until it forms stiff peaks.

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Spoon the whipped cream on top of the prepared meringue.

Then spoon the cherries on top.

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So delicious with the cherries and the juice and whipped cream piled high on the meringue!

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Serve and Enjoy!

Heavenly…

Gözleme (Turkish Flatbread with Melted Cheese)

Light and flaky homemade dough, packed full of melted cheese. Gözleme is the ultimate version of a grilled cheese sandwich but better!

If you’ve seen Gözleme prepared once, chances are that you won’t forget it. It is such a beautiful traditional preparation with a large circular board that sit upright like a small table, a long rolling pin and a large dome cooking surface.

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I love watching Gözleme being prepared because it is prepared with such excellence and speed, not to mention, it tastes great! Many consider it even to be the “fast food” of Turkey because it is so common to find Gözleme throughout the country.

But the great thing is that it can certainly be prepared at home, even without all of the extra equipment. If you have a counter space, a rolling pin and a frying pan, then you an also make Gözleme at home.

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Here’s the recipe:

Gözleme (Turkish Flatbread with Melted Cheese)

For the dough:

  • 1 c flour (+ more for kneading)
  • 1 tsp salt
  • 1/3-1/2 c warm water
  • 1 T olive oil

For the filling/cooking:

  • 1.5 c shredded mozzarella cheese (or any cheese that melts well)
  • 2 T olive oil

Garnish (optional):

  • 1/4 tomato (sliced)
  • 5-6 cucumber slices
  • 2-3 sprigs of fresh parsley

Preparation:

To make the dough: Combine all of the ingredients (except reserve 1/2 of the olive oil) together in a bowl and stir well until it forms a dough, adding more flour if it is too sticky or more water if it is too dry. Then turn the dough onto a floured surface and knead it for 5-6 minutes. Then shape the dough into a ball and use the remaining olive oil to grease a bowl. Place the dough in the bowl and cover with a damp kitchen towel and allow it to rest for 30-60 minutes.

To make the Gözleme: Take a piece of dough about the size of a golf ball and place it on a floured surface. Dust the dough and your rolling pin with a little more flour and proceed to roll the dough into a very thin circular piece. Note: It should be thinner than a thin crust pizza dough where you can see your hand through the dough but not to thin for the dough to tear.

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Then place some of the shredded mozzarella cheese in the middle of the piece of the dough and fold the sides of the dough on top to create a square shaped package.

Then brush a little olive oil on a crepe pan or frying pan and place the Gözleme on the pan. Brush the top with a little more olive oil and allow the Gözleme to cook over medium heat until it starts to puff up and lightly brown. Flip and repeat.

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The dough really starts to puff up as it cooks!
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Nice and golden brown!

Remove the Gözleme from the pan, cut into triangles and serve with the granishes.

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It is Best Enjoyed When it is Warm!

Afiyet Olsun!

 

Baked Alaska (Elegant Ice Cream Cake w/ Meringue) + Culinary Torch from my Husband

Layers of ice cream, sponge cake and topped with lightly browned meringue! 

      Baked Alaska is like an ice cream cake, only better. With a layer of cake, two layers of ice cream and covered with a luscious and light meringue that is torched to golden perfection.

What can be more fun than having a culinary torch and using it to make delicious desserts?

For our wedding anniversary, one of the gifts that my amazing husband got me is a culinary torch. This special culinary gadget is what makes the Baked Alaska get perfectly browned and honestly, it is my favorite part of making this dessert. The culinary torch is also especially useful for making creme bruleé. It is responsible for creating that crispy caramelized sugar layer that makes it so special.

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What I love about Baked Alaska is that it really looks so beautiful and it tastes so good. With a little prep ahead of time, it is also great to make ahead of time and then just add and torch the meringue when you’re ready to serve it.

Here’s the recipe:

Baked Alaska (Elegant Ice Cream Cake w/ Meringue)

For the Cake:

  • 4 eggs
  • 1/2 c flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp almond extract
  • 1/2 c sugar

For the ice cream:

  • 2 cups vanilla ice cream (softened)
  • 2 cups chocolate ice cream (softened)

For the meringue:

  • 2 egg whites
  • 1 tsp white vinegar
  • 1/4 c water
  • 1/2 c white sugar

Preparation: 

Pre-heat the oven for 180C/350F. Grease a springform pan and set aside.

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For the cake: In a large bowl, whisk together the eggs and the sugar until well incorporated. Then add the almond extract and continue to whisk just until is mixed in. In a separate bowl, stir together the flour, salt and baking powder. Then add half of the flour mixture at a time into the egg and sugar mixture, stirring well in between each addition.

Pour the cake into a springform pan and pat it against the counter to release any air bubbles.

Bake for about 15-20 minutes. Note: I use a toothpick to test to make sure the cake is done. If the toothpick comes out clean, it is done. If not, it needs to bake a little longer.

Allow cake to cool overnight (if possible) and then using the base of the bowl that the ice cream will be filled in, cut out a circle piece of the cake. Note: it is kind of like tracing, think of the bowl as the tracing paper for your cake.

To prepare the layers:

Remove the ice cream from the freezer about 30-40 minutes ahead of time (depending on the weather where you live it might melt faster or slower).

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Then line the bowl with plastic wrap ensuring that the plastic wrap is firmly pressed against the bottom and sides of the bowl and that there is sufficient plastic wrap hanging over the sides. Note: don’t omit this step. It is a lifesaver when you actually go to remove the ice cream cake from the bowl.

Then spoon the softened ice cream into the bowl allowing each flavor to create its own layer.

Then take the circle piece of cake and firmly press it on top of the ice cream. Cover the cake with the plastic wrap overhanging on the sides of the bowl. Then place it in the freezer for a minimum of 2 hours or for several days (depending on when you want to serve the cake.

To make the meringue:

Place the sugar and water in a small sauce pan and bring to a light simmer, stirring constantly to ensure that the sugar does not stick. Once the sugar has dissolved, remove from the heat and set aside.

Place the egg whites and white vinegar in a very clean bowl and whisk until it forms soft peaks. Then while the beaters are still running, slowly pour in the sugar syrup mixture and continue whisking until stiff peaks form.

Take the cake out of the freezer and peel back the plastic wrap. Using a serving platter or plate, turn the bowl over and then gently lift the bowl. Then remove the remaining plastic wrap.

Using a butter knife (or a pastry bag if you prefer) spread the meringue on top of the cake until it is fully covered.

Then using a culinary torch, torch the meringue until it is evenly golden brown.

Serve and Enjoy immediately!

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Bon Appetit!

 

 

 

Berliners (German Yeast Doughnuts w/ Oma’s Marmalade)

Light, fluffy yeast doughnuts, dusted with sugar and filled with Oma’s marmalade.

There is nothing quite like a Berliner! I will never forget the first time I tried one. It was my first time in Germany and my husband and I visited a bakery in Leipzig and introduced me to this beautiful German specialty.

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Germany has so many wonderful varieties of breads, cakes and baked goods. I am always so thrilled to visit bakeries in Germany because it is always such a delightful experience.

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But, living outside of Germany means that many of these beloved baked goods are not so easily accessible. But this recipe, and many of my other German recipes are a great solution. I love to prepare them for my husband and I hope that you like them and this recipe too!

Here’s the recipe:

Berliners (German Yeast Doughnuts with Oma’s Marmalade)
For the dough:
  • 2 2/3 c all purpose flour (+more for kneading and dusting)
  • 1/3 c sugar
  • 1/3 c melted butter
  • 2/3 c warm milk
  • 3 tsp (10 g) dry active yeast
  • 2 whole eggs + 1 egg yolk
  • 1/4 tsp salt
For the filling:
  • 1 – 1.5 c Oma Erika’s marmalade (or your favorite jam)

For the topping:

  • Powdered sugar or granulated sugar (dusted according to your preference)

 

Preparation:

To prepare the dough: in a large bowl, combine the yeast, warm milk and sugar and stir well. Meanwhile, in a separate bowl whisk together the eggs.

Add the melted butter to the yeast mixture and stir well. Keep stirring and add the eggs. Then mix together the flour with the salt in a separate bowl. Stirring constantly, add the flour mixture in batches to the yeast mixture.

Continue stirring until a dough forms (it will start to get difficult to stir by hand at this point but don’t worry). Then place the dough on a floured surface and knead it well for 7-8 minutes. Then cover it with a dish towel and let it rise in a warm place for 30-60 minutes.

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Once the dough has risen, cut the dough into even pieces and roll them each into a ball.

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Place the balls on a parchment lined baking sheet, dusted with a little bit of flour. Then cover the dough balls again with a dish towel and place them in a warm place and allow them to rise again for another 30 minutes.

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Heat a large heavy stock pot with oil. Test the heat of the oil using a wooden spoon. If bubbles start to form around the spoon, then the oil is hot enough.

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Carefully place each of the doughnuts in the oil and fry on each side for 2-3 minutes or until browned.

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Then place them on a paper towel lined plate and allow the excess oil to drain.

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Continue until all of the doughnuts are fried.

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Then using a “donut jelly filler” proceed to fill each doughnut with the jam, being careful not to overfill.

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Then dust the doughnuts with powdered sugar, serve & enjoy!

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Guten Appetit!

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