Summery Bundt Cake with Blueberries, Blackberries and Peaches – Knuspersommer 2017

Knuspersommer 2017Long time no see! Of course, that’s not true for those of you who are following me on Instagram, where I’ve regularly shown you news from my kitchen or organic garden. However, on my blog I’ve been rather quiet in the last couple of weeks. I was very busy working for University and I am happy to say that I passed everything and can now enjoy my summer holidays! ūüôāMore leisure time means more time to bake – and, as it was my grandfather’s 87th birthday last week, I wanted to bake something to his liking. I know that he loves “Guglhupf” (Bundt Cake) and so I let him choose from three very different recipes. Obviously, this very summery Guglhupf is the one he chose. I made it after this recipe by Sarah from Das Knusperst√ľbchen, a blog I absolutely enjoy following. There are so many fabulous recipes on it and so far I’ve never been disappointed by them – everything I baked according to Sarah’s recipes turned out to be delicious.Similarly, this Bundt Cake was a success. My grandfather ate three slices and was super happy. Therefore, I’ve decided to make this my post for “Knuspersommer 2017“. The ingredients are not only summery in taste but also seasonal at the moment, which I find especially nice. The berries (I added blackberries as my grandfather really likes them) were all freshly picked in my organic garden. Perfect, don’t you agree?

I wish you all a great summer – enjoy the sunshine and the wonderful things nature provides us with right now!

Best wishes,
Bettina.

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Rhubarb Strawberry Rolls (Recipe Testing) – Happy Easter!

HAPPY EASTER!
I hope you are spending these lovely days with your family, friends and a lot of good food!To today’s traditional family brunch I brought these absolutely lovely Rhubarb Strawberry Rolls. The recipe is from “Das Knusperst√ľbchen” and you can find it right here!Believe me, this wonderful recipe will give you moist, fruity and fluffy rolls. The flavour of the rhubarb (from my organic garden) and the strawberries is simply amazing!. ūüôāGo and check it out – and enjoy these holidays!

Best wishes,
Bettina.

Apple Rose Tarte (Recipe Testing)

dsc05595bHello my dears!

Today, I want to show you this lovely tarte I made yesterday! Isn’t it gorgeous? I never belived it might turn out this nice, when I saw a picture from Caketime by Tamaris on Instagram.dsc05608bdsc05633bI looked up the recipe and saw that is was actually quite simply and straight-forward! So, I decided to give it a try.dsc05587bdsc05609bThe result really blew me away! The combination of the tarte’s spectacularly beautiful look and its traditional, wonderful flavour is soooo cool! The crust turned out crisp and wonderfully buttery, the filling delicate and not too sweet and the apples – well, I love roses, what can I say! I have many roses in my organic garden in summer, such as this one here…dsc02440blog…which makes this tarte look and taste like a promise for spring and summer.dsc05568bdsc05636bdsc05596bGo ahead and try this recipe yourselves – it needs a bit of time, but it is totally worth it! The recipe can be found here! And in the following you can see how I made my version:

dsc05526bdsc05529bdsc05521bdsc05534bdsc05530bdsc05541bdsc05555bI hope you’ll like this tarte as much as I did!

Best wishes,
Bettina.

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Blackberry Elderflower Frozen Yoghurt

DSC04013blog.jpgSome of you might have spotted it already – I had the pleasure of writing a recipe for a healthy dessert for Schweizer Gesundheitstage. You can find the post concerning my creation right here. And now, it want share it with you as well, in both English and German, of course.DSC03982blogDSC03861b.jpgDSC03994blogI looove blackberries and I am so happy to have them sweet and ripe in my garden at the moment. They’re not only delicious to eat, but also very healthy. In order to keep the whole dessert healthy, I reduced the amount of sugar to a minimum and substituted it partly with elderflower syrup. Additionally, I used muscovado sugar instead of white sugar und chose¬†yoghurt over cream.DSC03875b.jpgDSC04007blog

This gives you a light and refreshing dessert you won’t have any remorse or regrets about. Enjoy and treat yourself!

Best wishes,
Bettina.DSC04001blog

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Blackberry Elderflower Frozen Yoghurt

serves 8
preparation time: 10 minutes
total time: 30-40 minutes (with an ice-cream-maker)

Ingredients:

  • 450g fresh blackberries
  • 90g muscovado sugar
  • 540g Greek yoghurt
  • a few drops of lemon juice
  • 3-4 tbsp. elderflower syrup
  • optionally: little powdered sugar

Preparation:

  1. Put the blackberries and the sugar into a small pot and bring to the boil. Then, let it simmer for about 10 minutes.
  2. Press the blackberries through a sieve into a bowl. If the mixture you get is very hot, put it into the fridge for a few minutes.
  3. Add yoghurt, lemon juice and elderflower syrup.
  4. Taste the mixture ‚Äď depending on the sweetness of the blackberries you might want to add a bit of powdered sugar now. Be careful: Through the freezing process, the mixture will lose a bit of sweetness.
  5. Put the blackberry mixture into the ice cream maker and freeze it according to the manufacturer’s instructions. For a soft texture consume right now, for a firmer texture place it into a container and put it into the freezer as long as you like. Tip: Of course, this recipe works also without an ice-cream-maker. Just put the mixture into the freezer and whisk every hour until the mixture is frozen.

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To get a printed version: Download the pdf. (Both English and German versions available!)

Blackberry Elderflower Frozen Yoghurt

Brombeer-Holunder-Joghurteis

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Summery Swiss Cross Profiteroles for the 1st of August

DSC03797bGr√ľezi, my dears!

Today is the 1st of August and in Switzerland, this is a special day. Today, we celebrate our national holiday! Correspondingly, I have created a wonderfully summery and fruity Dessert: Profiteroles in the shape of a Swiss Cross. (Or something like a double √©clair, if you like.¬†ūüėČ )DSC03820blogDSC02826bDSC03816blogThey’re filled with a wonderfully light lime mousse and fresh raspberries, strawberries, redcurrants and peach. A soft little summer dream…and absolutely delicious! They lightness and the wonderful colours match perfectly the lovely flowers that can currently be seen in my garden…DSC03807blogDSC02790bDSC03802blogDSC02770bDSC03805blogBy the way: If you’re not Swiss or this Comes to late to bake today you can also make “normal” profiteroles or √©clairs with this recipe. I had a bit of dough left over and so I’ve also made a few small profiteroles. Aren’t they cute?DSC03827blogLiebi Gr√ľess und en sch√∂ne 1. Auguscht,

Bettina.DSC03830blog

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Summery Swiss Cross Profiteroles for the 1st of August

yield: about 8 filled crosses

preparation time: 1h 15 min

total time: 1h 45 min

Ingredients:

tools:

  • ¬≠¬†¬†¬†¬†¬†¬† piping bag
  • ¬≠¬†¬†¬†¬†¬†¬† star-shaped nozzle

for the choux pastry:

  • ¬≠¬†¬†¬†¬†¬†¬† 1dl milk
  • ¬≠¬†¬†¬†¬†¬†¬† 0.8 dl water
  • ¬≠¬†¬†¬†¬†¬†¬† 45g butter
  • ¬≠¬†¬†¬†¬†¬†¬† 1 pinch of salt
  • ¬≠¬†¬†¬†¬†¬†¬† 2-3 tbsp. sugar
  • ¬≠¬†¬†¬†¬†¬†¬† 120g flour
  • ¬≠¬†¬†¬†¬†¬†¬† 3 eggs (slightly beaten)
for the filling:

  • ¬≠¬†¬†¬†¬†¬†¬† 3 dl cream
  • ¬≠¬†¬†¬†¬†¬†¬† 1 sachet of Express Gelatine
  • ¬≠¬†¬†¬†¬†¬†¬† 2-3 tbsp. sugar
  • ¬≠¬†¬†¬†¬†¬†¬† 2 tbsp. elderflower syrup
  • ¬≠¬†¬†¬†¬†¬†¬† ¬Ĺ lime, zest and juice
  • ¬≠¬†¬†¬†¬†¬†¬† fruits depending on your liking and the season (I used raspberries, strawberries, redcurrants and peaches)

for the decoration:

  • ¬≠¬†¬†¬†¬†¬†¬† powdered sugar

Preparation:

  1. Preheat the oven (or, if possible two ovens) to 190¬įC.
  2. Put milk, water, butter, salt and sugar in a medium pot and bring to the boil. Reduce the heat.
  3. Add all the (sieved) flour at a time and stir 1-2 minutes until a soft dumpling forms which doesn’t stick to the bottom of the pot anymore
  4. Take the pot away from the stove and let it rest shortly.
  5. Add the eggs one at a time and stir them into the dough. Make sure that the dough gets soft but doesn’t dissolve.
  6. Put the dough into the piping bag and pipe 8 crosses (about 10 cm long and wide).
  7. Bake the crosses for 20-25 minutes in the middle of the oven. Be careful: Don’t open the oven during these 30 minutes!
  8. While the profiteroles are in the oven, prepare the filling: Whip 1.5 dl cream (with Express Gelatine and sugar) until stiff. Add elderflower syrup, lime zest and juice. Fill the cream mixture into a piping bag and put into the fridge.
  9. Wash and dry the fruits. If necessary, cut them into small pieces.
  10. When the 20-25 minutes, are over, switch off the oven and let the profiteroles dry in the slightly opened oven for about 10-15 minutes. Then, take the profiteroles crosses out of the oven and let them cool down completely on a cooling rack.
  11. Cut the crosses horizontally and pipe the lime cream on both sides, then put fruits onto the cream.DSC03752blogDSC03762blogDSC03764blog
  12. Store cool until you serve the crosses, then dust with powdered sugar and enjoy

(recipe of the profiteroles adapted from ‚ÄěLuftig-leichter Brandteig‚Äú by Luise Lilienthal)DSC03785blog_________________________________

To get a printed version: Download the pdf. (Both English and German versions available!)

Summery Swiss Cross Profiteroles for the 1st of August

Sommerliche Schweizerkreuz Profiteroles zum 1. August

Weaving Pattern Rhubarb Tarte with Marzipan Filling (Recipe Testing)

DSC02133blogHello everyone!

Today I just quickly want to show you this lovely Rhubarb Tarte I made with rhubarb from my organic garden!

DSC02150blogI saw a picture of the tarte with this beautiful weaving pattern on the Instagram profile of “Das Knusperst√ľbchen“. Sarah’s blog is soooo wonderful and there are many more recipes I would like to give a try.DSC02129blog

This one here worked out perfectly, the only thing I will improve when I bake it again is the thickness of the rhubarb stripes. Mine were a bit too thin, which made them both delicate to handle and a bit crisp in the final result of the cake. Apart from that, I was super happy. As you can see, I served it with a bit of cream and muscovado-sugar on top. The tarte was also a great success with my family, by the way. ūüėČDSC02099blog DSC02105blog DSC02108blog

Here you can see how I “weaved”. A step-by-step instruction and the recipe of this wonderful tarte can be found right here.

Enjoy your Weekend!

Much love,

Bettina.DSC02148blog

Raspberry Tartelettes with Cr√®me Patissi√®re

DSC02040blogHappy Mother’s Day, everyone!

Of course, today, my wonderful beloved Mum could choose what I should bake for our dessert. She wished for something nice and simple that would not cause too much chaos in our kitchen. As I myself am very busy at the moment (= little baking time), I decided to make simple Raspberry Tartelettes with Crème Patissière.DSC02050blog

DSC02042blogI have already made very similar Strawberry Tartelettes last year – check out the recipe here. This year, I decided to buy the bases for the tartelettes at our local bakery. Their quality is fantastic – they’re crisp and simply delicious!DSC02022blogDSC02047blogToday, I made the cr√®me patissi√®re and decorated the tartelettes with raspberries (some also with strawberries – as my Dad prefers them ūüėČ ), cream and¬†a pineapple mint leaf. So simple – and sooooo good!

Enjoy this lovely day!

Much love (especially for my Mum ‚̧ ),
Bettina.

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