tag:blogger.com,1999:blog-2921277127324436942024-03-05T14:17:49.243+01:00I Scream KitchenThe end of your kitchen nightmares.IScreamKitchenhttp://www.blogger.com/profile/01374197622258103987noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-292127712732443694.post-51594368447171281782016-07-24T17:25:00.001+02:002016-07-27T18:35:34.357+02:00Vegan Avocado Chocolate and Banana Ice-Cream Melba<div dir="ltr" style="text-align: left;" trbidi="on">
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The heat has finally hit and we are currently enjoying the approximately
2-week long summer in Stuttgart, Germany. Long gone and forgotten are the times
of optimistic new-year’s resolutions about healthy dessert-less eating and gym
sessions n times per week (what was I thinking anyway). The results of my
forgetfulness are ominously weighing over my head (and hips) like a big lard-shaped
cloud <span style="font-family: "wingdings"; mso-ansi-language: EN-US; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-char-type: symbol; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-symbol-font-family: Wingdings;">J</span> And to make things even better, it’s both
bikini and ice-cream season, people…<o:p></o:p></div>
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Joking (and self-pity) aside, I have the belief that most people, me
often included, put way too much importance on those 2 extra kilos (approx. 4.5
pounds for you American amigos), which bewitch us into obscene and cruel
self-esteem destructing thoughts. What’s worse, it seems that the only thing
that makes us feel any better is that evil ice-cream/chocolate/butter straight
from the package (o.O); so much for vicious circles. Most of us are not obese and that little extra
love handle here or that thigh dimple there are not making us any less the
attractive, awesome humans that we are. And, honestly spoken we could use this
time we spend on obsessing about this stupidity on something a bit more useful,
like learning a new language or browsing funny cat videos on the internet, to
name a few.<o:p></o:p></div>
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That said, during a dinner party, one of my friends shared his
disturbing experience watching a documentary on the terrifying health effects
of sugar on the human body and the hidden sources of refined sugar, which made him
quit eating fruit yoghurts, ketchup, etc. After going home, drunk on
surprisingly good local wine and foolishness, my boyfriend and I googled around
and watched a ton of documentaries on the subject (we should have stuck with
the funny cat videos). Next day, he skipped on the 2 spoons of sugar in his
coffee (an unshakable habit) and I, throwing an evil eye on the bbq sauce in the
fridge, made my own sugar-free version. <o:p></o:p><br />
<br /></div>
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After this dinner party, my interest in reducing refined sugar in my
diet has really risen…unlike my sweet tooth. My solution has been to eat a lot
more home-made and high on benefit-for-your-calorie meals and desserts, meaning
food rich in fiber and vitamins, making eating it worth it, rather than
stuffing myself with cake, which does nothing for my health. Often times, this
approach also gives you the benefit of being a lot less lardening, as well <span style="font-family: "wingdings"; mso-ansi-language: EN-US; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-char-type: symbol; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-symbol-font-family: Wingdings;">J</span><o:p></o:p><br />
<span style="font-family: "wingdings"; mso-ansi-language: EN-US; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-char-type: symbol; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-symbol-font-family: Wingdings;"><br /></span></div>
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One of my favourite recipes has been this healthy avocado chocolate
mousse and banana ice-cream combination, which I served also to my “parents in
law”. It left them slurping in excitedness like little children <span style="font-family: "wingdings"; mso-ansi-language: EN-US; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-char-type: symbol; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-symbol-font-family: Wingdings;">J</span> This recipe doesn’t taste healthy, just purely
delicious. The mousse can be used also as icing on top of cakes, it’s
brilliant, nobody will know it’s avocado-based unless you tell them, trick your
kids, people <span style="font-family: "wingdings"; mso-ansi-language: EN-US; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-char-type: symbol; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-symbol-font-family: Wingdings;">J</span>.<o:p></o:p><br />
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If you made it so far, your patience is awarded by the amazing recipe:<o:p></o:p><br />
<br /></div>
<h2 style="text-align: left;">
<span style="color: #cc0000; font-size: large;">Ingredients:</span></h2>
<h2>
<o:p></o:p></h2>
<h3>
<span style="color: #e06666; font-size: large; font-weight: normal;">
For the avocado mousse:</span></h3>
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<span style="font-weight: normal; text-align: justify;">1 ripe avocado</span></div>
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<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
7 tblsp unsweetened cacao powder<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
7 tblsp raw honey or maple syrup<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
1 pinch salt<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
1 pinch cinnamon<o:p></o:p></div>
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1 splash vanilla extract (I made
my own)<o:p></o:p></div>
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1 splash water/your choice of
milk (if necessary)</div>
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<h3>
<span style="color: #e06666; font-size: large; font-weight: normal; text-align: left;">For the banana ice-cream:</span></h3>
2 ripe bananas (with little light brown flecks on them)</div>
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<o:p></o:p></div>
<h3>
<span style="color: #e06666; font-size: large; font-weight: normal;">
Garnish (optional):</span><o:p></o:p></h3>
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Raspberries<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
Homemade jam (sour types fit
better)<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
Cacao nibs<o:p></o:p></div>
<div style="text-align: left;">
<span style="font-family: "calibri" , sans-serif; line-height: 115%;">Maple syrup/coconut syrup</span><br />
<span style="font-family: "calibri" , sans-serif; font-size: 11.0pt; line-height: 115%;"><br /></span></div>
<h2 style="text-align: left;">
<span style="color: #cc0000; font-size: large;">Preparation:</span></h2>
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<span style="color: #cc0000; font-size: large;"><br /></span></div>
<h2>
<o:p></o:p></h2>
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1. Peel and cut the bananas in small wheels, put in a sandwich bag to
lay as flat as possible (1 layer) and freeze.<o:p></o:p></div>
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2. Put all your avocado ingredients in a kitchen robot/blender/food
processor and blend until completely smooth. The amounts are just a guide. The
goal is to add enough cacao powder and honey to no longer taste the grassy flavor
of the avocado. Don’t skip the cinnamon even if you dislike it! The mousse
doesn’t taste like cinnamon with just 1 pinch. It just helps degrassinate the
flavour <span style="font-family: "wingdings"; mso-ansi-language: EN-US; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-char-type: symbol; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-symbol-font-family: Wingdings;">J</span> if you feel the mixture is too thick, add
either a bit of water or your choice of milk, be it animal or vegan and blitz.<br />
<br />
3. Put the mixture in the fridge to cool down.<br />
<br />
<div style="text-align: justify;">
<span style="line-height: 115%;">4. Put your frozen bananas in a kitchen
robot/blender/food processor and start pulsing. After you have reached a crumby
consistency, just continue on full speed until you get soft ice-cream texture.</span></div>
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<span style="font-family: "calibri" , sans-serif; line-height: 115%;"><span style="font-family: "calibri" , sans-serif; line-height: 115%;"><br /></span></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh53Xyy9B80RfbtvYGZyQJyhaxcnNEF63pKYzKM_KG-Ahj7GeRE9K3f4b829XJW-3d97KD29tB7P_XvIwH3qk_5sXuIrWOPaawm281E4Y-dZ6AUMg0m7uX4pMHVh49yIkMpJNdvboDoR1f8/s1600/banana+ice+cream+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh53Xyy9B80RfbtvYGZyQJyhaxcnNEF63pKYzKM_KG-Ahj7GeRE9K3f4b829XJW-3d97KD29tB7P_XvIwH3qk_5sXuIrWOPaawm281E4Y-dZ6AUMg0m7uX4pMHVh49yIkMpJNdvboDoR1f8/s1600/banana+ice+cream+1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><span style="color: #f4cccc;">The consistency of bananas, you are looking for (you can add anything you like for extra flavour like cacao or nut butter)</span></td></tr>
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5. Arrange the banana ice cream and the chocolate mousse in a bowl or an
ice-cream cone and garnish with your choice of fruit, syrups and nuts. My
favourite combo is raspberries, coconut syrup or sour jam and cocoa nibs.<br />
<br /></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvKuk0m608m2uA1fMkLlNSY031-6dngny7s40ZOH3oU7zjiybDGZ_a6Cd9T1mjOn87h_Mcapw6TP9N8AvlChMzGQJnsYs9DT7CryJz0pjoifLOY5IUYhCJCRLtaBwJMkxZDxDJwOuJbLFB/s1600/jars.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvKuk0m608m2uA1fMkLlNSY031-6dngny7s40ZOH3oU7zjiybDGZ_a6Cd9T1mjOn87h_Mcapw6TP9N8AvlChMzGQJnsYs9DT7CryJz0pjoifLOY5IUYhCJCRLtaBwJMkxZDxDJwOuJbLFB/s1600/jars.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><span style="color: #f4cccc;">My scrumptious home-made ingredients: apricot jam from my mother in law, self-made vanilla extract and honey from my grandpa's bees.</span></td></tr>
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6. Enjoy your guilt free treat!<br />
<br /></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicPXiV73fi964GdS3o7gtuSNPeZG6ZTjtd8xXlUIJ0ZFjzqJfRejFjUNb6-dmQt_EfvBwnZ1kQW56tTOI8Hw5qrPrBId_aHpSFbBFbj3yLinq5YtzUyidKfdqdrC8JRSIDQFbvb92jjmPn/s1600/whole+logo.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicPXiV73fi964GdS3o7gtuSNPeZG6ZTjtd8xXlUIJ0ZFjzqJfRejFjUNb6-dmQt_EfvBwnZ1kQW56tTOI8Hw5qrPrBId_aHpSFbBFbj3yLinq5YtzUyidKfdqdrC8JRSIDQFbvb92jjmPn/s1600/whole+logo.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><span style="color: #ea9999;">The delicious end result</span></td></tr>
</tbody></table>
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<span lang="EN-GB"><b><a href="https://www.facebook.com/pages/I-Scream-Kitchen/318478924933532">Facebook</a> | <a href="http://www.bloglovin.com/blog/4509115/i-scream-kitchen">BlogLovin</a> | <a href="http://pinterest.com/iscreamkitchen/">Pinterest </a> | <a href="https://twitter.com/IScreamKitchen">Twitter</a></b><o:p></o:p></span></div>
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IScreamKitchenhttp://www.blogger.com/profile/01374197622258103987noreply@blogger.com0tag:blogger.com,1999:blog-292127712732443694.post-9511184379945677422014-12-24T17:00:00.003+01:002014-12-24T17:08:42.166+01:00The Holiday Tiramisu<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
<span style="text-align: justify;">More and more, I realize that I'm highly addicted to desserts! If you haven't realized that yourselves already, counting the sweet recipes on this blog. Funnily enough, I tend to get obsessed with a certain recipe and I make it until I and everybody around me can't take it any more. This one is no exception.</span><span style="text-align: justify;"> </span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">Last year, in my quest to find a replacement
for the discontinued Edeka (German supermarket chain) frozen tiramisu (best
ready-made tiramisu ever created), I found <a href="http://allrecipes.com/recipe/tiramisu-ii/"><span style="color: #f4cccc;">this</span></a> recipe,
which I updated to suit my particular taste. I'm not a huge fan of poisonously
sweet desserts, so I have majorly reduced the sugar content. Furthermore, my
boyfriend made a comment, that it would be great to use spekulacius cookies
instead of lady fingers. I thought "no way"! Speculacius are quite a
Christmassy cookie originating from the Belgium/Netherlands/Germany region and
are quite spicy and especially rich in cinnamon. You can successfully substitute them with any
other Christmas cookie you might have; however, it should be crispy rather than
soft. A perfect option would be the home-made <a href="http://iscreamkitchen.blogspot.co.at/2012/12/honey-holiday-cookies.html"><span style="color: #f4cccc;">honey cookies</span></a> I posted a couple
of years ago on my blog.
<o:p></o:p></span></div>
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<span lang="EN-US"><br /></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQlLTaGuh3Bz2JgJ5fBPoiXvI0duRlsVoNaD08GPFlIaIbWMNBD3phWcmleZMzZjfCdubiejbOr0sFeM9KLTxEOM_Wy-gHr7UGfzdjcklVyy_0HaxEjPqVS8Ac99tkOKxFr75GdO3Bgt9u/s1600/cookies+and+coffee+800+width+and+logo.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQlLTaGuh3Bz2JgJ5fBPoiXvI0duRlsVoNaD08GPFlIaIbWMNBD3phWcmleZMzZjfCdubiejbOr0sFeM9KLTxEOM_Wy-gHr7UGfzdjcklVyy_0HaxEjPqVS8Ac99tkOKxFr75GdO3Bgt9u/s1600/cookies+and+coffee+800+width+and+logo.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><span style="color: #f4cccc;">Spekulacius cookies</span></td></tr>
</tbody></table>
<div class="MsoNormal" style="text-align: justify;">
But anyway, I decided to make it with the
speculacius cookies to <s>shut him up</s> make him happy. I had to eat my
metaphorical hat. Don't you just hate when that happens? I think I made it over
10 times since and every time I make it for somebody else, he likes to remind
me it was his idea. I got it, you were right, let's move on :) We ate it so much that I can barely look at
it anymore! And... if I say so myself, it's the best one I've ever had!</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">It's not really difficult to make but there are
a couple of tricky bits you have to overcome and there's a good amount of
waiting you have to do. I'd say it's perfect for the holidays, especially if
you're making a big meal yourself and you have a few spare minutes here and
there for the different steps.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">Here are the ingredients.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<h3>
<span lang="EN-US"><b><span style="color: #cc0000;">The holiday tiramisu recipe:</span></b></span></h3>
</div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">6 egg yolks (room temperature)<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">1/2 cup castor sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">2/3 cup milk (room temperature)<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">500 ml/ 17 oz cream for whipping (use animal
one, none of that plant-based crap)<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">1 tsp butter vanilla essence <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">500 g/1 lb mascarpone cheese<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">1/2 cup cold espresso<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">1/3 cup gold rum<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">1 package (approx. 200 g/7 oz speculacius/ Christmassy
cookies/<a href="http://iscreamkitchen.blogspot.co.at/2012/12/honey-holiday-cookies.html"><span style="color: #f4cccc;">honey cookies</span></a>)<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">cocoa powder for sprinkling on top
(unsweetened)<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<h3>
<span lang="EN-US"><b><span style="color: #cc0000;">Preparation:</span></b></span></h3>
</div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">1.Beat the egg yolks well with the sugar in a saucepan
until they change to a lighter creamier colour. See below. Add the milk and
whisk together.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWvS-ywTuHc-Jihyphenhyphen_WJINotVVy7BRlteeb9TyzlW369TFFB-Q4iYrH94-A5VsZbPXuwo6npJMp_UVgjJpd9q5Y-LTpPm3tjPRjtKVgP_M0Jlr5P_SEmX81ER86CQ1vOzLAGvc6yjNr5av_/s1600/mixed+eggs+and+sugar+800+width+and+logo.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWvS-ywTuHc-Jihyphenhyphen_WJINotVVy7BRlteeb9TyzlW369TFFB-Q4iYrH94-A5VsZbPXuwo6npJMp_UVgjJpd9q5Y-LTpPm3tjPRjtKVgP_M0Jlr5P_SEmX81ER86CQ1vOzLAGvc6yjNr5av_/s1600/mixed+eggs+and+sugar+800+width+and+logo.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><span style="color: #f4cccc;">Mixed egg and sugar texture</span></td></tr>
</tbody></table>
<div class="MsoNormal" style="text-align: justify;">
2. Place the mixture over low to medium heat
and constantly whisk. Don't stop whisking. If you do, the bottom will burn and
you'll have gross burnt eggy pieces in your custard. When the mixture starts
boiling, lower the heat even further down and start mixing even more
vigorously. After a couple of minutes, the custard will thicken. The rule is:
it's ready when you can split it with your finger on the back of a spoon: like
the red sea :) Cover it with cling film (otherwise it will get a skin) or a lid
and set it aside to completely cool down. In the winter, it's usually cold
enough outside to use the balcony as a fridge, so you can save yourself some
space.</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8xzVfhVaXR9n4gaYX3jEPtZ59brB5r9KRqZHS8n77GPcX95wj_9fZx_fR118GgTUluqtNesntPMucy2xUzIAWdJp7sEhwF89l9WlQIXvYz3eT-_fhl3YKwmxe727FfZEmLPijA61Mde2l/s1600/cooked+custard+800+width+and+logo.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8xzVfhVaXR9n4gaYX3jEPtZ59brB5r9KRqZHS8n77GPcX95wj_9fZx_fR118GgTUluqtNesntPMucy2xUzIAWdJp7sEhwF89l9WlQIXvYz3eT-_fhl3YKwmxe727FfZEmLPijA61Mde2l/s1600/cooked+custard+800+width+and+logo.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><span style="color: #f4cccc;">Ready custard texture</span></td></tr>
</tbody></table>
<div class="MsoNormal" style="text-align: justify;">
2b. Alright, if you somehow manage to split
your custard (by using too cold ingredients or boiling over too high heat or
too long) you can save the situation. By splitting I mean that you are left
with watery substance with floating grainy yellow pieces in it. It's not going
to be the same but it will still be tasty. It might taste eggier.</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">Blend the cooked and split mixture with a hand
or another blender. Set aside to cool down.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">3. After the custard mixture is completely
cool, whisk it very well with the mascarpone cheese. There should be no clumps
and it should look nice and shiny. I usually use my hand mixer for that as the
cheese is quite thick and after whisking my freaking hands off with the
custard, I'm definitely not in the mood for any more hand whisking.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRV6X_EmEB5OwmE-hPpFjjW7q5OyIEExYiXgsG5d54813nQA9CCPHCWk_rDY6KIeUHvCuXx_tahjTbL5vcyafuvSXWVgbo0-HelVNLgaBj5nJSrSvQggoaYJs9XZdIx4gzPDce-Th-RbDN/s1600/cooked+custard+and+mascarpone+800+width+and+logo.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRV6X_EmEB5OwmE-hPpFjjW7q5OyIEExYiXgsG5d54813nQA9CCPHCWk_rDY6KIeUHvCuXx_tahjTbL5vcyafuvSXWVgbo0-HelVNLgaBj5nJSrSvQggoaYJs9XZdIx4gzPDce-Th-RbDN/s1600/cooked+custard+and+mascarpone+800+width+and+logo.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><span style="color: #f4cccc;">Mixed custard and mascarpone texture</span></td></tr>
</tbody></table>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">4. In another clean and dry bowl whisk the
cream with the vanilla until stiff peaks. If you overwhisk the cream and you
split it, you need to start from the beginning with a new one. You can't
salvage that. So, be careful.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">5. Mix the rum with the cold espresso coffee in
a bowl where you can dunk the cookies.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">6. Dunk the cookies one by one in the
coffee/rum mixture and lay them in either a rectangular glass baking pot or
individual bowls. Don't let the cookies stay long in the mixture or they'll get
too wet and fall apart or just be too soft and gross.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLaOb0N1qBDAIpZFO92uO7GZ_-1-VlhvDwFXaCtY06HaIEbc7_Q-StYBfsG1YPMnaWIRlyuZD2riv6B6cRhYP2bi5Fa1e-HMfN2zwh0-jwgoaoE3p9OCrGNNy7jJJG3lMPDdlsd9dHZ84w/s1600/cookie+in+coffee+800+width+and+logo.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLaOb0N1qBDAIpZFO92uO7GZ_-1-VlhvDwFXaCtY06HaIEbc7_Q-StYBfsG1YPMnaWIRlyuZD2riv6B6cRhYP2bi5Fa1e-HMfN2zwh0-jwgoaoE3p9OCrGNNy7jJJG3lMPDdlsd9dHZ84w/s1600/cookie+in+coffee+800+width+and+logo.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><span style="color: #f4cccc;">Dunking cookies for Dummies :)</span></td></tr>
</tbody></table>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">7. Spread half the custard on the cookies.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">8. Spread half the whipped cream on the custard
layer.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">9. Repeat steps 6, 7 and 8.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">10. Sprinkle the cocoa powder on top of the
tiramisu. The nicest way is to put the cocoa powder in a little sieve and shake
it on top. Cover with cling film and put in the fridge for at least 3-4 hours,
best overnight. If you decide to make a lot and would like to save some for
later, you can directly put it in the freezer. It'll be good for 3 months, just
either take it out to unfreeze overnight in the fridge or for an hour outside.
Will taste like fresh.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">11. Serve cold as dessert. Why not with my
<a href="http://iscreamkitchen.blogspot.co.at/2012/12/home-made-pumpkin-spice-latte-hot.html"><span style="color: #f4cccc;">pumpkin spice latte</span></a>?<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP-ttMBbT_JgsBUVzmnAiNDFzmvcm3mDJnkb4tdnY5MjhyphenhyphenWoGfULZYHUxCPOBJa5CfcANEL_iFfJRgmivRZxYqB2OlrvL329dUBMBy5rFRzFrHS-I19RpWCwq9DbzBlZxaliFwMU2JBICJ/s1600/tiramisu+800+width+and+logo.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP-ttMBbT_JgsBUVzmnAiNDFzmvcm3mDJnkb4tdnY5MjhyphenhyphenWoGfULZYHUxCPOBJa5CfcANEL_iFfJRgmivRZxYqB2OlrvL329dUBMBy5rFRzFrHS-I19RpWCwq9DbzBlZxaliFwMU2JBICJ/s1600/tiramisu+800+width+and+logo.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><span style="color: #f4cccc;">Holiday tiramisu</span></td></tr>
</tbody></table>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">It's really quite impressive and very doable.
I'll be making it for Christmas for my parents. What are you cooking this year?
Show me some pics, I would love to see them. Traditionally, I'm starting the
prep for the <a href="http://iscreamkitchen.blogspot.co.at/2012/12/home-made-pumpkin-spice-latte-hot.html"><span style="color: #f4cccc;">stuffed Bulgarian turkey</span></a> in a minute, can't wait till tomorrow to sink
my teeth into it. You can find the recipe here.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<a href="https://www.facebook.com/pages/I-Scream-Kitchen/318478924933532" style="font-family: Arial; font-size: 10.5pt; font-weight: bold;" target="_blank">Facebook</a><b style="font-family: Arial; font-size: 10.5pt;"> | </b><a href="http://www.bloglovin.com/blog/4509115/i-scream-kitchen" style="font-family: Arial; font-size: 10.5pt; font-weight: bold;" target="_blank">BlogLovin</a><b style="font-family: Arial; font-size: 10.5pt;"> | </b><a href="https://www.pinterest.com/iscreamkitchen/" style="font-family: Arial; font-size: 10.5pt; font-weight: bold;" target="_blank">Pinterest</a><b style="font-family: Arial; font-size: 10.5pt;"> | </b><a href="https://twitter.com/IScreamKitchen" style="font-family: Arial; font-size: 10.5pt; font-weight: bold;" target="_blank">Twitter</a></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeE6HopTW_GWlK-_vNPo7UJskAM6HHemzI_QIw0Wnvz0eKmwaEa6B2NLElc7YnuK5V9Ru6gxplJ1qnwc5ICYVeO26SBCD8Cn-XhAlxTdm_9rL4gFsxw5TBOwvTG9qppPXZuhmMS9du3bYC/s1600/tree+800+width+and+logo.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeE6HopTW_GWlK-_vNPo7UJskAM6HHemzI_QIw0Wnvz0eKmwaEa6B2NLElc7YnuK5V9Ru6gxplJ1qnwc5ICYVeO26SBCD8Cn-XhAlxTdm_9rL4gFsxw5TBOwvTG9qppPXZuhmMS9du3bYC/s1600/tree+800+width+and+logo.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><span style="color: #f4cccc;">Just had to show that moss I could see on the squirrel-eaten tree in front of my house.</span></td></tr>
</tbody></table>
</div>
IScreamKitchenhttp://www.blogger.com/profile/01374197622258103987noreply@blogger.com0tag:blogger.com,1999:blog-292127712732443694.post-30978968437190191522013-04-18T17:29:00.002+02:002013-04-18T17:34:34.483+02:00Healthy Strawberry-Coconut Milkshake<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJQN60l0HUjpYcr1x4xprMtA8Gw5qHaHH2E0EHpo2m0KzoVzyWRbXiFk7-d0Q1Q_U5LFJ_yjFdpPcaWl5KU2AjZg0GjgOCCHGeSoinD_XxxPaGsL2vDEhY7b0MISOPBW43yoxXz0BuKcCj/s1600/thumb+strawberry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJQN60l0HUjpYcr1x4xprMtA8Gw5qHaHH2E0EHpo2m0KzoVzyWRbXiFk7-d0Q1Q_U5LFJ_yjFdpPcaWl5KU2AjZg0GjgOCCHGeSoinD_XxxPaGsL2vDEhY7b0MISOPBW43yoxXz0BuKcCj/s1600/thumb+strawberry.jpg" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="MsoNormal" style="text-align: justify;">
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<span lang="EN-US">For a hot minute last month, we enjoyed some
lovely sunny weather here in Vienna and this in combination with the
strawberries on the market (and the fact I had to clear out my fridge before a
trip home) made me crave a fresh spring-summery drink. To be honest this recipe
was a complete experiment and I just threw some stuff together and blitzed them
up in the blender, but the result was incredibly satisfying! This is just a
glass of heaven when it gets sweaty outside, it’s quite healthy and let’s not
even mention how quick it is to prepare, takes seconds!<o:p></o:p></span></div>
</div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-qH27JPdxwcZ9Q0R4_yH3O649iBB1P7IbH-ow6OJP_GvHjNZIpZHpSqUN3g2uQhZHkvn8dB6vS9FdQFqU9sQmhCFA0xSqMw9FoYKJZhbj9jXmFcYRstSxxyXpfvCDTF-y3WypWAoIifE4/s1600/strawberry+milkshake+side+2+520.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-qH27JPdxwcZ9Q0R4_yH3O649iBB1P7IbH-ow6OJP_GvHjNZIpZHpSqUN3g2uQhZHkvn8dB6vS9FdQFqU9sQmhCFA0xSqMw9FoYKJZhbj9jXmFcYRstSxxyXpfvCDTF-y3WypWAoIifE4/s1600/strawberry+milkshake+side+2+520.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><span style="color: #f4cccc;">Healthy Strawberry-Coconut Milkshake</span></td></tr>
</tbody></table>
<h1>
</h1>
<h3 style="text-align: left;">
<span style="color: #cc0000;">Strawberry-coconut milkshake recipe:</span></h3>
<div style="text-align: left;">
<div class="MsoNormal">
<span lang="EN-US">250 ml/8.5
oz light coconut milk<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">150 ml/5 oz
yoghurt<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">500 g/1 lb
strawberries (washed and without stems)<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Honey to
taste (I put 1 tbsp. per glass)<o:p></o:p></span></div>
</div>
<h3 style="text-align: left;">
<span lang="EN-US" style="color: #cc0000;">Preparation:</span></h3>
<div style="text-align: justify;">
<span lang="EN-US" style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Blend all the ingredients together with a stick
or a regular blender. To make it a truly summer shake either add some ice cubes
to the drink or if you have a regular blender add the ice cubes while blitzing
all the ingredients together and you’ll be left with something similar to
strawberry margarita in texture. Cheers!</span></div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD-ZNkOSe50umGG9sonZ0m2pJUmEIgxBydB32WUzw5S2Qnxd7fx9BzA7_ZI7-BJ6wSzB3sf49ZjgKEzkXt-W5KlbwalDRRnwA5uUD5txh0PZsgnf3PA9lu2BPyROD2ZKlRoNutFoE647TA/s1600/strawberry+milkshake+side+520.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD-ZNkOSe50umGG9sonZ0m2pJUmEIgxBydB32WUzw5S2Qnxd7fx9BzA7_ZI7-BJ6wSzB3sf49ZjgKEzkXt-W5KlbwalDRRnwA5uUD5txh0PZsgnf3PA9lu2BPyROD2ZKlRoNutFoE647TA/s1600/strawberry+milkshake+side+520.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><span style="color: #f4cccc;">Healthy Strawberry-Coconut Milkshake</span></td></tr>
</tbody></table>
<br />
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">PS Taking those pictures laying in the grass in front of my place made my neighbours a little judgmental to say the least :)</span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span lang="EN-GB"><br /></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span lang="EN-GB"><b><a href="https://www.facebook.com/pages/I-Scream-Kitchen/318478924933532">Facebook</a> | <a href="http://www.bloglovin.com/blog/4509115/i-scream-kitchen">BlogLovin</a> | <a href="http://pinterest.com/iscreamkitchen/">Pinterest </a> | <a href="https://twitter.com/IScreamKitchen">Twitter</a></b></span></div>
</div>
IScreamKitchenhttp://www.blogger.com/profile/01374197622258103987noreply@blogger.com0tag:blogger.com,1999:blog-292127712732443694.post-76850415465768106112013-04-08T20:01:00.000+02:002013-04-08T20:01:32.914+02:00Classic Hummus<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Z4aCVInu6vK59qjdJ_IG0mefVyZgeUhQFZPG7j3rIBReOoVckxH-cCox0q99AVW_4HpPLyky98vwSIS22up_loHUQ749pAnMNvlW-UJGnXiz_Ea1Z3GEUL8yWa8fIvI9qfoGI1Rm0Pz8/s1600/thumb+hummus.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Z4aCVInu6vK59qjdJ_IG0mefVyZgeUhQFZPG7j3rIBReOoVckxH-cCox0q99AVW_4HpPLyky98vwSIS22up_loHUQ749pAnMNvlW-UJGnXiz_Ea1Z3GEUL8yWa8fIvI9qfoGI1Rm0Pz8/s1600/thumb+hummus.jpg" /></a></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">When I used to live in England, I discovered
hummus. I used to eat it every day for lunch with a little pack of crackers. My
colleagues must have been very happy about the garlic smell! But, it’s
absolutely delicious and full of super healthy ingredients. It’s, also, very
rich in protein due to the chickpeas and contains a ton of really healthy fatty
acids, which lower your cholesterol (don’t fatty acids sound absolutely irresistible,
haha) and keep you full for longer. You can also eat it with fresh cut veggies
or bread, just dip them in. If you feel more adventurous you can add some more
spices and herbs to it. A classic version is with coriander/cilantro (just chop
it and stir it with the mixture at the end, otherwise everything will be a
weird browny-green colour) or with some powdered cumin. Also, making it takes
just minutes if you opt for the canned chickpeas. I usually boil mine, but
honestly, it tastes the same. You just need to decide whether you’d like to use
something a little more expensive, which takes you a lot less time to prepare,
or something cheaper but more time consuming. If you’d like to use dried
chickpeas, soak them for at least 2 hours (works best if you soak them overnight)
and boil them in plenty of lightly salted water for about 1-1.5 hours, just try
one out, should not be chalky. <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US"><br /></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiHXMtmIVYt9e_j2PVjeZfOiTzfZ-IZyHT_5z7OWukH8YxVVCy4gWNA4iewV-KsXMUz0m5suxWoWVpB1RHck7K3cC1ZcyXmcYv-TC34ZOIEGIx1vtfu4R8l2iWJYFFUF4sgXjwJfCqcMCE/s1600/hummus+top+cclear+520.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiHXMtmIVYt9e_j2PVjeZfOiTzfZ-IZyHT_5z7OWukH8YxVVCy4gWNA4iewV-KsXMUz0m5suxWoWVpB1RHck7K3cC1ZcyXmcYv-TC34ZOIEGIx1vtfu4R8l2iWJYFFUF4sgXjwJfCqcMCE/s1600/hummus+top+cclear+520.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><span style="color: #f4cccc;">Plain hummus</span></td></tr>
</tbody></table>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US"><br /></span></div>
<h3 style="text-align: left;">
<span lang="EN-US"><span style="color: #cc0000;">Classic hummus recipe:</span></span></h3>
<div style="text-align: left;">
<span style="text-align: justify;">1 can of cooked chickpeas (or cook them
yourself, about 1 full cup when cooked, but they should not be warm)</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">1 tbsp. tahini paste (this is a sesame seed
pate; some people don’t like this, but I think that a little bit is nice)<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">The juice of 1 lemon<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">2 tbsp. extra virgin olive oil and some extra
for serving<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">2 cloves of garlic<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">Some of the liquid from the can or the water
the chickpeas have been boiling in<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">Paprika powder and salt to taste<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">Fresh cut vegetables to dip in the hummus
(carrots, fresh celery, peppers, radishes, spring onions, cucumbers, etc.)
and/or crackers<o:p></o:p></span></div>
<h3 style="text-align: left;">
<span lang="EN-US"><span style="color: #cc0000;">Preparation:</span></span></h3>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">1. Blitz the chickpeas, tahini, lemon juice,
olive oil and garlic together in a blender (stick blender works fine, too).<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">2. To reach a nice consistency, add some of the
chickpea juice, I use about 3 tbsp. but it totally depends on your taste how
thick it is. I like it the consistency of custard. Add salt to taste, but be
careful as most chickpea cans already contain salt or if you boil them with
added salt to the water.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">3. Serve in a bowl and add some olive oil and
paprika powder if you like. Eat with crackers or fresh cut vegetables.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US"><br /></span></div>
<span lang="EN-US" style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Tipp: As it has fresh garlic in it, it tastes
better if you make it a little in advance, so the garlic will release more
taste, so it will be a little stronger. Best before a date or a visit to the
dentist :D</span><br />
<span lang="EN-US" style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br /></span>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC_fRjvpDYzeLdLN_ZHYjSY4kygJ-_Gk1HIr1qFGvjV4ZhlocpuOv6I4-t1uXa6pR_nNLoODOUDRhEjQlzIG2QUFZPOoQKl3zdlPZpQKOORGLX1JpIzSv2ADIeYTRYZpubD5__a-jkCnM8/s1600/hummus+top+oil+520.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC_fRjvpDYzeLdLN_ZHYjSY4kygJ-_Gk1HIr1qFGvjV4ZhlocpuOv6I4-t1uXa6pR_nNLoODOUDRhEjQlzIG2QUFZPOoQKl3zdlPZpQKOORGLX1JpIzSv2ADIeYTRYZpubD5__a-jkCnM8/s1600/hummus+top+oil+520.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><span style="color: #f4cccc;">Classic hummus with olive oil</span></td></tr>
</tbody></table>
<span lang="EN-US" style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br /></span>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ2rQPwbLrq3mg7hgORgr_AYLeGisjBt9p32yJhEvSD11gqnGGj8HhPFM6Lhd20mc4-VwA6LL7r_cVBjgElU6Is-S4Dguh_YvDZ7MnD3DPf1tj2jYZp66ySXiSWBNnWIU8l6GVfu981bO1/s1600/hummus+top+oil+and+paprika+520.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ2rQPwbLrq3mg7hgORgr_AYLeGisjBt9p32yJhEvSD11gqnGGj8HhPFM6Lhd20mc4-VwA6LL7r_cVBjgElU6Is-S4Dguh_YvDZ7MnD3DPf1tj2jYZp66ySXiSWBNnWIU8l6GVfu981bO1/s1600/hummus+top+oil+and+paprika+520.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><span style="color: #f4cccc;">Hummus with olive oil and paprika</span></td></tr>
</tbody></table>
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<div align="center" class="MsoNormal" style="text-align: center;">
<span lang="EN-GB"><b><a href="https://www.facebook.com/pages/I-Scream-Kitchen/318478924933532">Facebook</a> | <a href="http://www.bloglovin.com/blog/4509115/i-scream-kitchen">BlogLovin</a> | <a href="http://pinterest.com/iscreamkitchen/">Pinterest </a> | <a href="https://twitter.com/IScreamKitchen">Twitter</a></b><o:p></o:p></span></div>
</div>
</div>
IScreamKitchenhttp://www.blogger.com/profile/01374197622258103987noreply@blogger.com2tag:blogger.com,1999:blog-292127712732443694.post-1246815806443975292013-03-21T17:00:00.000+01:002013-03-21T17:45:42.942+01:00The Real Mushroom Risotto <div class="separator" style="clear: both; text-align: center;">
</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPe2xSU2dhTxB0D6Pp9YNTbRvqTDQ8cxf5BPE8vE7xgaV0ytfLd16zjY7qg4kGS1eIdxlW57pyjjWzj4qVkOGWpOxXcHKGVu_zuIdFxGGebwkg4Dp_Lm7RtMZTaGBiONB0EZn50zgV0MoT/s1600/thumb+risotto.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPe2xSU2dhTxB0D6Pp9YNTbRvqTDQ8cxf5BPE8vE7xgaV0ytfLd16zjY7qg4kGS1eIdxlW57pyjjWzj4qVkOGWpOxXcHKGVu_zuIdFxGGebwkg4Dp_Lm7RtMZTaGBiONB0EZn50zgV0MoT/s1600/thumb+risotto.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><br /></td></tr>
</tbody></table>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">I love risotto but for a long time I was a
little apprehensive to try making it at home as for the real good risotto you
need to stir a lot. Whatever people tell you, whatever cut-corners tips they
give you, the real deal actually requires that much stirring. I tried loads of that
advice but it just couldn’t compare to this more or less traditionally cooked recipe.
I say more or less because I am not Italian and I have combined parts of quite
some recipes I found and I altered them slightly. However, this is the best
risotto I have ever tried, and the stirring doesn’t make me avoid cooking it on
a regular basis!<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US"><br /></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBV5Eco5G0fmmtKnvPl-zOc3WZERLAVs4V4Y64TGn45o62eWjGk9Zv8xcoOZ1aNkQ53mZ5HgzQIJgnN2aAi8-JZ9gmHSTLIgT8goTrlkaIaSeb0Z-_dC83oYuRtDSNU_HhAUKrCfr7JNCr/s520/close%2520up%25204%2520520.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBV5Eco5G0fmmtKnvPl-zOc3WZERLAVs4V4Y64TGn45o62eWjGk9Zv8xcoOZ1aNkQ53mZ5HgzQIJgnN2aAi8-JZ9gmHSTLIgT8goTrlkaIaSeb0Z-_dC83oYuRtDSNU_HhAUKrCfr7JNCr/s520/close%2520up%25204%2520520.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><span style="color: #f4cccc;">Mushroom risotto with loads of rucula on top</span></td></tr>
</tbody></table>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<h2>
<span lang="EN-US" style="color: #cc0000;">The real mushroom risotto
recipe</span></h2>
<div class="MsoNormal">
<span lang="EN-US">(serves 3 -
4 if eaten as a main)<o:p></o:p></span><br />
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US">2-4 tbsp.
olive oil <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">500-800 g
(1-1.8 lbs) Portobello/chestnut/button mushrooms or a mix (the more you put the
more mushroomy it is but 500 g is also OK) – thinly sliced<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">1 large
onion – chopped<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">1 large
clove of garlic - chopped<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">300 g (0.7
lbs) Arborio rice (or another branded as risotto rice)<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">½ cup dry
white wine<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">1 L (34 oz.)
hot stock (chicken, veggie, mushroom, etc.)<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">50 g (0.1
lbs) butter<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Salt to
taste<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Fresh ground
black pepper<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Freshly grated
parmesan (Don’t you dare use those powdered ones! Better skip it if you don’t
have it, or use another type of mature cheese)<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Fresh
chives to taste (optional)<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Fresh
rucula/arugula to taste (optional)<o:p></o:p></span><br />
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<h2>
<span lang="EN-US" style="color: #cc0000;">Preparation:</span></h2>
</div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">1. Heat up a large pan or skillet to medium
high and fry off the mushrooms in a little bit of the olive oil. Don’t cram
them or they will be slimy in the end. You must have only 1 layer of mushrooms
in your pan, if you have more just fry them of in a couple of batches. This is
important! You are looking for light golden brown colour on the mushrooms, they
shouldn’t be looking like boiled but they shouldn’t be all crisped up either. This
usually takes about 5-10 min per batch. Set them aside.<o:p></o:p></span><br />
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">2. You can use the same pan you used for the
mushrooms. Heat up some more olive oil over medium high heat and add the
chopped onion and garlic. Cook a couple of minutes until they turn transparent.<o:p></o:p></span><br />
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">3. Add the well washed rice (wash it with cold
water until the water is no longer milky looking, or your risotto will be
gluggy) and fry along for a couple of minutes until a little transparent.<o:p></o:p></span><br />
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">4. Add the wine and leave evaporate. <o:p></o:p></span><br />
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">5. Here is the tiresome part of the recipe. Add
a ladle of the hot stock (if you made it with a cube, don’t add any salt until
the last minute after trying the dish as cubed and powdered stock are usually
really high on salt) and let almost evaporate while <u>gently</u> stirring with
a spatula. If you don’t know what you a looking for, it’s should look a bit
like thick porridge before you add another ladle. Proceed like that ladle by
ladle (your ladle should be around ½ cup) until you finish your stock. When you
do try if you are content with the texture of the rice, ideally it shouldn’t be
too soft, with a little bit of bite but definitely you shouldn’t be feeling
like you are eating raw rice. If it’s not done yet, continue the same way,
ladle by ladle while gently stirring with hot water until you’re happy with the
result. The whole process usually takes between 20 – 30 minutes over medium
high heat; make sure it’s not too high or your risotto might burn or you might
need a lot more liquid. The final consistency of the dish should be somewhat
like porridge, not like a big sticky lump but also not soupy. Have in mind that
when you add the cheese in the end the risotto will get a little thicker, also
those several minutes it takes to serve will make the rice suck up some more
liquid.<o:p></o:p></span><br />
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">6. Add the butter and let it melt in. The
quantity might look a bit excessive, but it makes the risotto a lot more
flavourful and smooth, don’t skip on it! Then add salt to taste (it might not
need it) and freshly ground pepper.<o:p></o:p></span><br />
<span lang="EN-US"><br /></span></div>
<span lang="EN-US" style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">7. Sprinkle with freshly grated parmesan and
some chives and rucula. I like a lot of rucula, as it gives the dish a little
spicy note but if you’re not a fan, just leave it out. Buon Appetito!</span><br />
<span lang="EN-US" style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br /></span>
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQAud5xttYwmjw7lu_9LVkTAwWV7w2f_c12xcedSd0GrGpjeu7yv_kXNBjlBDyfdYVx5wq78JsIcqoTmg6dObenps7TYFvZOIErIa5MyH2IKukZoSxRKnkTw1_J72-GIUD1tQsSODSnVdh/s1600/chives+520.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQAud5xttYwmjw7lu_9LVkTAwWV7w2f_c12xcedSd0GrGpjeu7yv_kXNBjlBDyfdYVx5wq78JsIcqoTmg6dObenps7TYFvZOIErIa5MyH2IKukZoSxRKnkTw1_J72-GIUD1tQsSODSnVdh/s1600/chives+520.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><span style="color: #f4cccc;">Mushroom risotto with chives</span></td></tr>
</tbody></table>
<div style="text-align: center;">
<span lang="EN-US" style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><b><a href="https://www.facebook.com/pages/I-Scream-Kitchen/318478924933532">Facebook</a> | <a href="http://www.bloglovin.com/blog/4509115/i-scream-kitchen">BlogLovin</a> | <a href="http://pinterest.com/iscreamkitchen/">Pinterest </a> | <a href="https://twitter.com/IScreamKitchen">Twitter</a></b></span></div>
IScreamKitchenhttp://www.blogger.com/profile/01374197622258103987noreply@blogger.com0tag:blogger.com,1999:blog-292127712732443694.post-89604347491684576892013-03-17T18:52:00.000+01:002013-03-18T20:46:41.530+01:00Roasted Zucchini/Courgette Balls Bulgarian Style<div style="text-align: left;">
</div>
<div class="MsoNormal">
</div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">I am of the definite opinion that the zucchini are amongst the most
wrongfully neglected vegetables in most western kitchens. Many find them tasteless
or slimy, or just gross. Not once or twice, have I noticed friends of mine
pushing them aside to the rim of their plates with a grossed-out facial
expressions. I have to say, when I was younger, I was definitely not a fan
either! However, the thing with zucchini is that they contain loads of water
and if prepared wrong they can indeed be rather slimy. So, the way I like them
is when they are a bit crispier and the recipe I am sharing with you today is
an amazing way to add some healthiness to your weekly meals.</span><br />
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
I admit, I am a convinced carnivore and I would usually really miss the
presence of meat at the table (don’t let me begin what kind of a failure my
fasting attempts were… why do I even try?!); however, this is one of the rare
vegetarian recipes, where I feel that nothing is missing. So, that’s, also, a
great one to make when you have some vegetarian guests and you don’t want to
either cook 2 meals, or suffer with a tasteless soy dish. It is really
wholesome and is bang full of flavor! Let’s not even mention how good from a
diet point of view it is, especially if you go for a low fat option on the
dairy products. I am absolutely addicted to it, especially when the weather
gets a bit warmer, as it’s really nice and light. You don’t feel like a sweaty
pig after dinner in the summer. I am generally a fan of yoghurt-based veg
dishes in the spring and summer as it adds freshness. The only thing I have
found with those is that that, even though they are super easy to prepare, they
usually take some time, so if you like them as much as I do, you can make a
huge batch and pop some in the freezer. I use my zucchini balls as a substitute
for all those frozen potato and other similar pre-made things you usually have
to fry, and I have to say the zucchini dish is just as satisfying <s>even when
you’re hung-over</s>. Without any further ado, here’s the recipe and do let me
know if you decide to make it yourselves or it sounds cool to you.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOR-guFlh_WXeuO2lS6D48Ad26JJ3SQDdERkARuUrZMZFHViUlB_b-oJ-wg_g3u-DTXwbRw9-pSwJwVUCihpKMdI-juNAcKWNErh_IfX9zbxjqZ7SPUHVZtkPzHDtcksrTaIhbDj7AxhZn/s1600/with+yoghurt+in+the+bg+520_219+logo.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOR-guFlh_WXeuO2lS6D48Ad26JJ3SQDdERkARuUrZMZFHViUlB_b-oJ-wg_g3u-DTXwbRw9-pSwJwVUCihpKMdI-juNAcKWNErh_IfX9zbxjqZ7SPUHVZtkPzHDtcksrTaIhbDj7AxhZn/s1600/with+yoghurt+in+the+bg+520_219+logo.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><span style="color: #f4cccc;">Roasted zucchini balls with yoghurt sauce... and my messy room as a background</span></td></tr>
</tbody></table>
<br />
<h2>
<span lang="EN-US"><span style="color: #cc0000;">Zucchini
balls recipe:</span><o:p></o:p></span></h2>
<div class="MsoNormal">
<span lang="EN-US">(For 3-4 people)<o:p></o:p></span><br />
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<h4>
<i><span lang="EN-US" style="color: #17365d; mso-ansi-language: EN-US; mso-fareast-language: EN-GB; mso-themecolor: text2; mso-themeshade: 191;">For the balls:</span></i></h4>
</div>
<div align="left" class="MsoNormal" style="margin-bottom: 0.0001pt;">
1.5 <span lang="EN-US">kg (3.3 lbs)</span><span lang="EN-US"> </span><span lang="EN-US">zucchini
(baby marrow, courgette)</span><span lang="EN-US"> </span><o:p></o:p></div>
<div align="left" class="MsoNormal" style="margin-bottom: 0.0001pt;">
½ <span lang="EN-US">cup
finely chopped fresh dill <o:p></o:p></span></div>
<div align="left" class="MsoNormal" style="margin-bottom: 0.0001pt;">
3 <span lang="EN-US">spring onions, finely chopped<o:p></o:p></span></div>
<div align="left" class="MsoNormal" style="margin-bottom: 0.0001pt;">
2 <span lang="EN-US">eggs<o:p></o:p></span></div>
<div align="left" class="MsoNormal" style="margin-bottom: 0.0001pt;">
½ <span lang="EN-US">cup dry bread crumbs<o:p></o:p></span></div>
<div align="left" class="MsoNormal" style="margin-bottom: 0.0001pt;">
200 <span lang="EN-US">g (0.45 lbs) white brine cheese/feta crumbled
up<o:p></o:p></span></div>
<div align="left" class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Salt<o:p></o:p></span></div>
<div align="left" class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div align="left" class="MsoNormal">
<h4>
<i><span lang="EN-US" style="color: #17365d; mso-ansi-language: EN-US; mso-fareast-language: EN-GB; mso-themecolor: text2; mso-themeshade: 191;">For the yoghurt sauce:</span></i></h4>
</div>
<div align="left" class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">400-500 ml (14-17 oz) Bulgarian/Greek style
yoghurt (should not be sweet tasting, rather either the creamy or the more sour
type)<o:p></o:p></span></div>
<div align="left" class="MsoNormal" style="margin-bottom: 0.0001pt;">
2 <span lang="EN-US">crushed garlic cloves<o:p></o:p></span></div>
<div align="left" class="MsoNormal" style="margin-bottom: 0.0001pt;">
½ <span lang="EN-US">cup
finely chopped fresh dill (if you don’t have it, don’t substitute with dried)<o:p></o:p></span></div>
<div align="left" class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">Salt<o:p></o:p></span></div>
<h2>
<span lang="EN-US"><br /></span></h2>
<h2>
<span lang="EN-US"><span style="color: #cc0000;">Preparation:</span><o:p></o:p></span></h2>
<div class="MsoNormal">
1. <span lang="EN-US">Heat up the oven to 225-250 C/
440-480 F.<o:p></o:p></span><br />
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US">2. Peel the
zucchini and grate them on the smallest setting of your grater. Put them in a
sieve or colander and sprinkle them with salt, so that the moisture would be
drawn out of the vegetable. If you don’t have either, you can put some kitchen
paper under the grated zucchini, so it can suck up all the water. Set aside.<o:p></o:p></span><br />
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US">3. Mix all
the products for the sauce and set aside, so the garlic can make the mixture
more aromatic.<o:p></o:p></span><br />
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US">4. Get rid
of the residual moisture from the zucchini. You can either squeeze it out by
hand or through a muslin cloth, but make sure you leave no water in whatsoever!
Otherwise, the dish will be slimy. <s>Nobody likes a slimy ball!<o:p></o:p></s></span><br />
<span lang="EN-US"><s><br /></s></span></div>
<div class="MsoNormal">
<span lang="EN-US">5. Mix the
squeezed-out zucchini with the rest of the products for the balls, form little…well
balls (better be flat so they bake faster) and bake for 30-45 minutes in a
baking tray laid with baking paper (no fat is needed here) until golden.<o:p></o:p></span><br />
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US">6. Serve
with the sauce. They are actually really good cold, as well. You can also
freeze them (without the sauce) and when you want to have them just defrost
them and pop them in the oven till warm.<o:p></o:p></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcsbcmeLThSwtV4lXI4q4PxfqqqJVrNT8G6tc-nhIjczoDKgEDQzjFitoMvt_JCKHQYOOgz1b33awjfz7x33LJJWyiVTu01n3rncwvDE9oJNoguEZAfTQ7NCVqGxAb49kG7F7msAKcmNs8/s1600/close+up+with+sauce+520logo.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcsbcmeLThSwtV4lXI4q4PxfqqqJVrNT8G6tc-nhIjczoDKgEDQzjFitoMvt_JCKHQYOOgz1b33awjfz7x33LJJWyiVTu01n3rncwvDE9oJNoguEZAfTQ7NCVqGxAb49kG7F7msAKcmNs8/s1600/close+up+with+sauce+520logo.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><span style="color: #f4cccc;">Zucchini balls, roasted</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHrtHG2AOJ8Klp5SvUX3r048DR5jWIycdJUxFiWXLpsAdfH-svWf1HNcFdAh8hCp3kBT5onvfq0mWIjGJ8YKv_StCtNmJ94-OB2aIA8urzrqjGBaN-ppeFjhf_ogx055t5T8nwxgDuRXei/s1600/no+sauce+520+logo.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHrtHG2AOJ8Klp5SvUX3r048DR5jWIycdJUxFiWXLpsAdfH-svWf1HNcFdAh8hCp3kBT5onvfq0mWIjGJ8YKv_StCtNmJ94-OB2aIA8urzrqjGBaN-ppeFjhf_ogx055t5T8nwxgDuRXei/s1600/no+sauce+520+logo.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><span style="color: #f4cccc;">Zucchini balls with sauce on top</span></td></tr>
</tbody></table>
<span lang="EN-US"><br /></span>
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IScreamKitchenhttp://www.blogger.com/profile/01374197622258103987noreply@blogger.com0tag:blogger.com,1999:blog-292127712732443694.post-46484266503779986952013-02-14T10:47:00.003+01:002013-03-19T09:44:57.891+01:00Amazing Red Velvet Cupcakes with Caramelized Centres<div style="text-align: justify;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9mgISohyphenhyphenuwUrlwz7WMb6PQxG_rfUMkWhLlT2ZWisWREnYRNM8ATxSq_o4PHqimjA3uY2Zx4uVvZ1Nz5MW6a0mIyAPudEw5SzpG7awOgzOOt7aQ8LGlVswuC7fy97SIcaKvw6NOhOMPIUf/s1600/thumbnail.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9mgISohyphenhyphenuwUrlwz7WMb6PQxG_rfUMkWhLlT2ZWisWREnYRNM8ATxSq_o4PHqimjA3uY2Zx4uVvZ1Nz5MW6a0mIyAPudEw5SzpG7awOgzOOt7aQ8LGlVswuC7fy97SIcaKvw6NOhOMPIUf/s1600/thumbnail.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><span style="color: #f4cccc;">Red velvet cupcakes</span></td></tr>
</tbody></table>
Whether you hate
or love Valentine’s Day, there is absolutely no excuse for you not to stuff
your face with some delicious desserts! In love? Yes? Then make this for your
loved one. No? Celebrate it with a cupcake! Until recently I hadn’t even tried
red velvet cupcakes, and I really didn’t understand what the fuss was all
about. After I did, my cake world was seriously shaken! Those are so incredibly
moist and full of flavour; so much more complex than a plain old sponge. I made
those for new year’s and gave the last 2 to one of my best friends for her and
her sister, but after eating hers she couldn’t help but nom on her sister’s too
(sorry to give out your secret!). Cupcakes do come before family!</div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">The only thing I
was concerned about those was the atrocious amounts of red colouring needed to achieve
a bright red colour. As I’m not a big fan of additives, I didn’t put by far as
much as I should have, so mine ended up on the brown side. If you decide you
want them super red, you have to add enough red colouring to the mixture that
it looks like blood, as it darkens a bit later. My cupcakes are covered with a
delicious cream cheese frosting, which goes so incredibly well with them. On
the inside there was a hidden surprise: a caramelized piece of white chocolate,
which gave a lovely complex texture to the cake. But enough of me yapping,
there’s the recipe:<o:p></o:p></span><br />
<span lang="EN-GB"><br /></span>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioixmZjywpbuYrtCq0Ue8YH8173momKUybbm6KbwFSy1jqKCrXzcMUHc4GO4t-HRk1LXh-lCnNz-gNoxZCcnHOIyCymbFjHscqJfml-pP_iAXYAKv5jbRijON7jiocT-FDO39dsNpdo6dg/s1600/red+velvet+cupcakes+520+width+and+logo.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioixmZjywpbuYrtCq0Ue8YH8173momKUybbm6KbwFSy1jqKCrXzcMUHc4GO4t-HRk1LXh-lCnNz-gNoxZCcnHOIyCymbFjHscqJfml-pP_iAXYAKv5jbRijON7jiocT-FDO39dsNpdo6dg/s1600/red+velvet+cupcakes+520+width+and+logo.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><span style="color: #f4cccc;">Red velvet cupcakes</span></td></tr>
</tbody></table>
<span lang="EN-GB"><b><span style="color: #cc0000;">Red velvet cupcakes
recipe</span></b><o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">(makes around 9)<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">For the cake:<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">1 cup sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">1 egg<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB"><span style="font-family: Calibri, sans-serif; font-size: 11pt; line-height: 115%;">½</span> cup oil (I
used sunflower seed, it’s very good because it’s tasteless, don’t use anything
rich in flavour like olive or sesame seed oil!)<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">½ cup milk with
a couple of drops of lemon juice in it<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">½ tsp. apple
cider vinegar<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">½ cup brewed coffee
(room temperature, otherwise it will scramble the egg)<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">1.25 cup flour<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">½ tsp. baking
soda<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">½ tsp. baking
powder<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">½ tsp. salt<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">1 tbsp.
cocoa-plain <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">1 packet of
vanilla sugar/ 5-6 drops of vanilla flavouring/ 2 tsp. vanilla extract/ 2
vanilla pods<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">Red food
colouring (depends how much you need to use on the type you buy, just read
instructions on the packaging)<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">Around 9 pieces
of white chocolate<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">Cupcake/muffin
baking tray<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">Cupcake paper wrappers<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">For the cream cheese
frosting:<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">½ cup cream
cheese<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">½ cup sifted
confectioners’ (powder) sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">2 tbsp. softened
butter (no margarine!!!)<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">½ packet of
vanilla sugar/ 3-4 drops of vanilla flavouring/ 1 tsp. vanilla extract/ 1
vanilla pod<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB"><b><span style="color: #cc0000;">Preparation:</span></b><o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">1. Preheat the
oven to 165 C/325F<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">2. Beat the egg
with the sugar until creamy (with a mixer) then add slowly while mixing the
oil, milk, vinegar, coffee, flour, baking soda and powder, salt, cocoa,
vanilla.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">3. Add the food
colouring, as mentioned before, if you’d like a bright red cupcake, your dough
must look very very bright red, as it darkens with baking.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">4. Pour the
mixture in a jug, so it’s easier to pour in the cupcake shapes.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">5. Put your
cupcake wrappers in the holes of the cupcake baking tray.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">6. Pour the
mixture in each wrapper, so it fills up to 2/3 of the wrapper. Add one piece of
white chocolate (if you don’t have white, just skip it, other chocolate won’t
fit as well with the other ingredients). The white chocolate will drop to the
bottom and caramelize, making for a lovely rich milky caramel. If you’d like
something different, you can also put a white chocolate truffle or a Lindor
chocolate covered in flour, in the middle of your mixture (poor half of the
needed mixture for 1 wrapper, put the chocolate, poor the rest of the mixture).
This way your chocolate won’t drop to the bottom and make for a nice surprise
in the middle.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">7. Bake for
about 30 minutes or until a toothpick comes clean.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">8. Wait for the
cupcakes to fully cool down before you put the icing on top, otherwise, it will
melt.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">9. For the icing
just beat together all the ingredients and with a butter knife spread it on top
of each cupcake. I used a piping bag for a cleaner effect, but don’t expect to
be able to make any shapes with it, as the mixture is a little on the runny
side. If you’d like to decorate with the icing, you have to put more icing
sugar, so the mixture stiffens, but then it won’t be as silky, light and
delicious.</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB"><br /></span></div>
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IScreamKitchenhttp://www.blogger.com/profile/01374197622258103987noreply@blogger.com0tag:blogger.com,1999:blog-292127712732443694.post-91947717265619285042013-02-06T00:31:00.002+01:002013-03-18T22:05:43.254+01:00Wholesome Creamy Butternut Pumpkin Soup<div style="text-align: left;">
<div style="text-align: left;">
<div style="text-align: left;">
</div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">After a season
of heavy and ultra-rich holiday dishes, followed by a busy exam period, all I’m
craving is something easy, quick, delicious and healthy. Also, having in mind,
that it is still rather frosty outside, I would really go for something to warm
and cheer me up. This next recipe, as far as I know, originates from Australia,
and was given to me by a lovely Dutch lady, who lived there for quite some time
(hi Berdien!). When I tried it for the first time, I was amazed how this
butternut soup could taste so amazingly creamy and heart-warming, and yet be so
incredibly healthy and even good for the line (especially if you use light
cream cheese). Furthermore, its amazing and vibrant orange colour can’t help
but make you happy and brighten up your day. I made this right around my exams
and enjoyed it for lunch, which was perfect as it takes a little over 30
minutes to prepare. However, if you don’t want to eat the same thing over and
over again, it freezes perfectly, as well. I just can’t recommend it enough,
and let’s face it, it is made of pumpkins, I’m totally partial!<o:p></o:p></span></div>
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3_ua8BPk3c2ugitH0YEfZcpm9HpZurDSZ4y-1ZW1x4Hwj7Sa3d_Bb4WPdbjUyJSZVNW7Eo4TL8mNGto0Zdb_rOxkQPY3V6Yxu3DcSHcbMeIL3PKUsuN6QoW1hHV15Enmb-SwZiR1G-oFG/s1600/thumbnail.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3_ua8BPk3c2ugitH0YEfZcpm9HpZurDSZ4y-1ZW1x4Hwj7Sa3d_Bb4WPdbjUyJSZVNW7Eo4TL8mNGto0Zdb_rOxkQPY3V6Yxu3DcSHcbMeIL3PKUsuN6QoW1hHV15Enmb-SwZiR1G-oFG/s1600/thumbnail.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><span style="color: #f4cccc;">Creamy butternut pumpkin soup</span></td></tr>
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<span style="text-align: justify;"><br /></span>
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<b style="color: #cc0000;">Creamy butternut pumpkin soup recipe</b></div>
<div class="MsoNormal">
<span lang="EN-GB">(Serves 8)<o:p></o:p></span></div>
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<span lang="EN-GB"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-GB">800g/1.8 lb cleaned and peeled butternut squash<o:p></o:p></span></div>
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<span lang="EN-GB">1 large carrot, washed and peeled<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">1 red bell pepper (it could be a different
colour but definitely not green!), washed and quartered<o:p></o:p></span></div>
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<span lang="EN-GB">1 large onion, peeled and quartered<o:p></o:p></span></div>
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<span lang="EN-GB">3 garlic cloves, peeled<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">½ cup cream cheese (I like using a light
one with herbs)<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">Salt and pepper to taste<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">Roasted pumpkin seeds (optional)<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">Drizzle pumpkin seed oil (optional)<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB"><span style="color: #cc0000;"><b>Preparation:</b></span><o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">1. Bring 1l/34 oz lightly salted water to the boil (better use a 2-2.5 l/68-85 oz pot). It is important
that the veggies are put in the already boiling water, so that the colours are
preserved.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">2. Put the butternut
squash, carrot, bell pepper, onion and garlic in the boiling water. The veggies
don’t need to be cut finely at all, as they will be blended with a stick
blender later. Boil for 30 minutes.<o:p></o:p></span></div>
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<span lang="EN-GB"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">3. Blend the
soup with a stick blender (or whatever blender you have/ pass it through a
sieve). Add the cream cheese and blend again. Season with salt and pepper to
taste.<o:p></o:p></span></div>
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<span lang="EN-GB"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">4. You can
definitely stop at step 3. The soup is beautiful just by itself. It tastes
creamy and rich even though it is quite healthy. However, if you would like a
different variation, you could add any spices to completely change the feel of
it. Add some thyme and oregano and/or crisped up Prosciutto and you have
yourself an Italian inspired creation. I have also tried it with a Chinese 5-spice
and it turns into a completely different dish. My favourite must be the
Austrian style of serving it, with a drizzle of pumpkin seed oil and roasted
pumpkin seeds. You can be as creative as you’d like, this dish allows it. Bon appetit!<o:p></o:p></span><br />
<span lang="EN-GB"><br /></span>
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<div style="text-align: center;">
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<div style="text-align: center;">
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<div style="text-align: justify;">
How does this recipe sound to you? Yummie?</div>
</div>
IScreamKitchenhttp://www.blogger.com/profile/01374197622258103987noreply@blogger.com0tag:blogger.com,1999:blog-292127712732443694.post-73793203007512419542012-12-27T16:15:00.001+01:002013-03-21T17:55:40.974+01:00Honey Holiday Cookies<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh61siD3P3dw71iOVOOo3QtXT804LZ-EDK01hHgBGzKorggSgo1WpE3NfmF_YvPDksWe7Vj-kV-bmcxOeMlZEMIXYVbq4V_8A7UeD4tj4tEnziD63baR15dPuyOscNZdoKVn44PEGlt4Xgm/s1600/thumb+undecorated+cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh61siD3P3dw71iOVOOo3QtXT804LZ-EDK01hHgBGzKorggSgo1WpE3NfmF_YvPDksWe7Vj-kV-bmcxOeMlZEMIXYVbq4V_8A7UeD4tj4tEnziD63baR15dPuyOscNZdoKVn44PEGlt4Xgm/s1600/thumb+undecorated+cookies.jpg" /></a></div>
<span style="text-align: justify;"><br /></span>
<span style="text-align: justify;">I am not the biggest fan of gingerbread;
instead, since I was rather young, I make those honey cookies for Christmas and
New Year’s. They are rather similar to gingerbread ones in that you can mold
the dough the same way. However, this one is not that sharp and spicy, but
rather mild honey-cinnamon-like (big surprise there!). I like to dunk mine in
my milk or </span><b style="text-align: justify;"><a href="http://iscreamkitchen.blogspot.com/2012/12/home-made-pumpkin-spice-latte-hot.html">pumpkin spice latte</a></b><span style="text-align: justify;">. This
recipe makes for a huge amount; I couldn't count them as the elves were
continuously eating them before I took all the batches from the oven.</span><br />
<span style="text-align: justify;"><br /></span>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1MGPVAJrQJ0EpIA8qI8dmmy_gP7Cwc3recX326UYAmh1N_d1LBX7izB55stCifqX4Sq_4mAuRA7NTvG-Rd_qAnLq9EkDLTb9P8mZbXYI209vsnRYf3lDhtorafloc66sYUpg_Jj-7sEh8/s1600/decorated+cookies+close+up+small+logo+520.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1MGPVAJrQJ0EpIA8qI8dmmy_gP7Cwc3recX326UYAmh1N_d1LBX7izB55stCifqX4Sq_4mAuRA7NTvG-Rd_qAnLq9EkDLTb9P8mZbXYI209vsnRYf3lDhtorafloc66sYUpg_Jj-7sEh8/s1600/decorated+cookies+close+up+small+logo+520.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><span style="color: #f4cccc;">Decorated honey cookies</span></td></tr>
</tbody></table>
<br />
<b style="color: #cc0000;"></b>
<b style="color: #cc0000;">Honey holiday
cookies recipe:</b><br />
<div class="MsoNormal">
<span lang="EN-US"></span></div>
<div class="MsoNormal">
<span lang="EN-US">2 tbsp.
honey<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">1 tsp.
baking soda<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">2 eggs<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">1 cup
caster sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">1 cup
sunflower seed oil<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">700-900 g/25-32
oz flour<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">2 tbsp.
powdered cinnamon<o:p></o:p></span><br />
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #cc0000;">Preparation:</span></b><o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">1. Heat the
oven to 200C/390F.<o:p></o:p></span><br />
<span lang="EN-US"><br /></span>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLqBdZCWEIsOVzbXU-r4P6A06B9gvkx-vBqSkMIyclKFH0nos-S2xSxpIVMTjuQz1tM2vz70YOQzytWwwK6C5n-BD3KRdLkoHRWkLSZ0FWmg4IneusLs3hESebY1Rr0LyOlYcWztOWoJ1I/s1600/temperature+small+logo520.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLqBdZCWEIsOVzbXU-r4P6A06B9gvkx-vBqSkMIyclKFH0nos-S2xSxpIVMTjuQz1tM2vz70YOQzytWwwK6C5n-BD3KRdLkoHRWkLSZ0FWmg4IneusLs3hESebY1Rr0LyOlYcWztOWoJ1I/s1600/temperature+small+logo520.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><span style="color: #f4cccc;">Proof of temperature choice :D</span></td></tr>
</tbody></table>
2. Mix well
the honey with the baking soda in a small bowl or cup until it gets pasty.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLrbwppFxmzLjlTDIlkBbNa_h0lHOK48Y57cul6Ft5-EXEfQknK9kqvhdPJzsfz7tlIAo4tazXAxwegSZ_5nTg62bpUCu2tWc7OBya0AqpnETzlNYsKqi8CC4c8e8DBB38JeX6_3zpnxii/s1600/honey+and+soda+small+logo520.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLrbwppFxmzLjlTDIlkBbNa_h0lHOK48Y57cul6Ft5-EXEfQknK9kqvhdPJzsfz7tlIAo4tazXAxwegSZ_5nTg62bpUCu2tWc7OBya0AqpnETzlNYsKqi8CC4c8e8DBB38JeX6_3zpnxii/s1600/honey+and+soda+small+logo520.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><span style="color: #f4cccc;">Honey and baking soda mix</span></td></tr>
</tbody></table>
<span style="text-align: justify;">3. Mix the eggs with the sugar until fluffy
(preferably with a mixer), add the soda and honey paste; then slowly while
mixing pour the oil little by little. Next, slowly start adding the flour and cinnamon while
mixing. It depends on the brand how much flour you need, could be different
every time. You might need to switch to the spiral looking whisks of your mixer
and even start mixing with a big wooden spoon as the dough gets tougher. By the
end you’ll need to knead it to incorporate the last bits of flower. It is
important that you don’t overwork the dough as it will get too tough and the
cookies will be too hard to bite on. The consistency of the dough you are
looking for is play-doh like, it shouldn't be neither sticky (you won’t be able
to cut it) nor too hard.</span><br />
<span style="text-align: justify;"><br /></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVsX9i-3hcRQwmhmmLrdaJ8rgwfGfE4AlN0jU7Ftbc_NBqlBdnnFEPvd5wxS9CSo4V_GaFI55E-HHYyY_ykfJeqb8U89qydrBmAWDP7c6vg23-gDq2yllpSxmnnlxsQys6T9XUK9Ap4TqK/s1600/kneading+with+logo520.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVsX9i-3hcRQwmhmmLrdaJ8rgwfGfE4AlN0jU7Ftbc_NBqlBdnnFEPvd5wxS9CSo4V_GaFI55E-HHYyY_ykfJeqb8U89qydrBmAWDP7c6vg23-gDq2yllpSxmnnlxsQys6T9XUK9Ap4TqK/s1600/kneading+with+logo520.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><span style="color: #f4cccc;">How to knead</span></td></tr>
</tbody></table>
4. If you don’t have a rolling pin and cookie
cutters or you just don’t feel like all the hassle, you could make little balls
out of the dough and bake them like that. Otherwise, flour your clean smooth
surface (table) very well and flatten the dough on top. Sprinkle some flower on
top of it and on your rolling pin so the dough doesn’t stick (do that every
time the dough gets sticky) and start rolling from the middle out on all sides
(vertically, horizontally, diagonally). The easiest way for me to roll (with a
normal rolling pin like the one on the pictures) is to have my hands in the
middle of the pin and slide them to the sides as I roll. Make sure the dough is
the same thickness everywhere or some parts of the cookies will burn and others
will be raw. You are looking for 0.5 cm/0.2 inches thickness.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwqUSAUNoxBpv6lqdSUgEoCOAIdD-O0-6YfrcmBEyPm8QlJK7SHDGCqkWBCyIS7ePC5ewAaTlPPXfrlShkb635K_3GRyIHJtfHMtA_FhpBx1r6fCKV-O9gAWpgZsAaBCDIFbIlICL83kZo/s1600/rolling+520.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwqUSAUNoxBpv6lqdSUgEoCOAIdD-O0-6YfrcmBEyPm8QlJK7SHDGCqkWBCyIS7ePC5ewAaTlPPXfrlShkb635K_3GRyIHJtfHMtA_FhpBx1r6fCKV-O9gAWpgZsAaBCDIFbIlICL83kZo/s1600/rolling+520.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><span style="color: #f4cccc;">How to roll</span></td></tr>
</tbody></table>
5. Sprinkle some more flower on top and smooth
it with your hands. Now, you can cut out your shapes. If you don’t have cookie
cutters, you can use glasses that have thin rims. This way you can make
circles, crescents and all sorts of variations. A cute idea is to cut a little
rectangular shape at the bottom of your cookie, so you can <b>hang it on the rim of your coffee cup.</b> Once you’ve cut your shapes,
just re-knead your dough and roll it again, until finished. Don’t forget to
flower the table or working surface, otherwise you won’t be able to remove your
shapes from it.</div>
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<tr><td class="tr-caption" style="text-align: left;"><span style="color: #f4cccc;">Not yet baked cookies</span></td></tr>
</tbody></table>
<span lang="EN-US">6. Put your unbaked cookies on some baking
paper-laid baking tray (if you don’t have baking paper just oil and flour the
tray) and bake for between 5-10 min depending on the thickness of your dough.
You are looking for golden brown.<o:p></o:p></span><br />
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">7. Decorate your cookies if you like. You can
sprinkle them with powdered sugar; stick them together with butter cream, chocolate,
jam, etc. I went for encasing them with marzipan, which I coloured and rolled
and decorated them further with icing. I used<a href="http://www.oetker.at/oetker_at/produkte/backen/zum_glasieren__dekorieren.html"> Dr. Oetker</a> for all the
decorations.<o:p></o:p></span><br />
<span lang="EN-US"><br /></span>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTEw6xsdkmqrzcz64wFbjUOVoQud1wDbao9w_5E-9_FSy9A3dpxp8d3QwY3_ET2Sq0-F4tvo_T70GoEVWG7xhZS_ZOFrB9k44MtHKfWnBYbQeQMUINRwxIJ_LLjgGmwfqmVpdvkMoXwkSW/s1600/undecorated+cookies+small+logo+520w.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTEw6xsdkmqrzcz64wFbjUOVoQud1wDbao9w_5E-9_FSy9A3dpxp8d3QwY3_ET2Sq0-F4tvo_T70GoEVWG7xhZS_ZOFrB9k44MtHKfWnBYbQeQMUINRwxIJ_LLjgGmwfqmVpdvkMoXwkSW/s1600/undecorated+cookies+small+logo+520w.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; text-align: left;"><span style="color: #f4cccc;">Honey Cookies</span></td></tr>
</tbody></table>
</span><br />
<span lang="EN-US"><br /></span>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif2zgaeybKi4IHDo8ztCaUvJjKSAS8lq1LrF4vvenNAl1J1Mku2g3sBnlDVpMzHSLBt2vjiYoXO9QznDK4BgX-UrGqBNOYfPMuHCOYtVIwGpmdK6dc6FzGnAnwJTiOG39-9DH3Y7wLaeH3/s1600/decorated+cookies+small+logo520.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif2zgaeybKi4IHDo8ztCaUvJjKSAS8lq1LrF4vvenNAl1J1Mku2g3sBnlDVpMzHSLBt2vjiYoXO9QznDK4BgX-UrGqBNOYfPMuHCOYtVIwGpmdK6dc6FzGnAnwJTiOG39-9DH3Y7wLaeH3/s1600/decorated+cookies+small+logo520.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><span style="color: #f4cccc;">The ready cookies</span></td></tr>
</tbody></table>
<br /></div>
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</div>
By the way, look at these crazy old scales I found in my apartment! Funny huh! Next to them is the recipe for the cookies; love it when they looked all loved and used!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQfaBoVMjPJWS-ArhyVnoF9DMOTSIbt5F7wDlObpnHFgdu85GmM1r1F6aywbXr_pwvLunHdjzJhSBqkjilcQtBkkVLly8h_v0DMA8LXOL5LKRCWzrlBRKRa6S25-9mmJKn9urktXDzqs4J/s1600/scales+small+logo520.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQfaBoVMjPJWS-ArhyVnoF9DMOTSIbt5F7wDlObpnHFgdu85GmM1r1F6aywbXr_pwvLunHdjzJhSBqkjilcQtBkkVLly8h_v0DMA8LXOL5LKRCWzrlBRKRa6S25-9mmJKn9urktXDzqs4J/s1600/scales+small+logo520.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><span style="color: #f4cccc;">Old scales and the original recipe</span></td></tr>
</tbody></table>
<span lang="EN-US"><span style="color: #cc0000;"><b><a href="http://www.facebook.com/pages/I-Scream-Kitchen/318478924933532">Facebook</a> | <a href="http://pinterest.com/iscreamkitchen/">Pinterest</a>
| <a href="http://www.bloglovin.com/blog/4509115/i-scream-kitchen">BlogLovin</a> | <a href="https://twitter.com/IScreamKitchen">Twitter</a></b></span><o:p></o:p></span></div>
<div style="text-align: center;">
<span lang="EN-US"><br /></span></div>
<span lang="EN-US">Would you make these lovely cookies at home?</span></div>
IScreamKitchenhttp://www.blogger.com/profile/01374197622258103987noreply@blogger.com0tag:blogger.com,1999:blog-292127712732443694.post-52515809342456385192012-12-23T15:53:00.003+01:002013-03-18T22:37:47.567+01:00Home-Made Pumpkin Spice Latte/ Hot Chocolate<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2btaolCRxzffBpAZIeFIl_mNs0x0oaG9WFF9IPICGD0doo88zbSkNZrb5cYIh60xxEnXEVcEoTvzwK6yFjnvCw9qrQ0Kot3LNAg6IYD5rn_twtAMGYGWXK3DRyYXoDOCSnfVa4qMXoLD7/s1600/thumbnail.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2btaolCRxzffBpAZIeFIl_mNs0x0oaG9WFF9IPICGD0doo88zbSkNZrb5cYIh60xxEnXEVcEoTvzwK6yFjnvCw9qrQ0Kot3LNAg6IYD5rn_twtAMGYGWXK3DRyYXoDOCSnfVa4qMXoLD7/s1600/thumbnail.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><span style="color: #f4cccc;">Pumpkin Spice Latte</span></td></tr>
</tbody></table>
<span style="text-align: justify;">Every fall a certain coffee shop chain comes up
with the awesome pumpkin spice latte and I marvel at how expensive it is! I
absolutely love it and I want to have it all the time, so I decided to make my
own, which is loads cheaper, I know exactly what goes into it and is quite easy
to make. I like making a big batch of the pumpkin spice milk enough for around
5 servings and I keep it in the fridge, so I can just warm it up and add it to
my coffee when needed. It keeps for quite long, almost for a week, depending on
what type of milk you use. If you don’t like coffee, you could turn it into a
pumpkin spice hot chocolate by adding Nutella, or some ground chocolate (white,
milk and dark work great) instead of the coffee. Just don’t forget to adjust
the amount of sugar you put as chocolate already has quite some sugar in it.</span><br />
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">If you want to go in for the kill, you can make
it into a mocha if you have both chocolate and coffee. Conversely, if you can’t
find pumpkin/ pumpkin puree, skip it and you have yourself <b>gingerbread latte</b>.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">Anyway, enjoy it with some home-made cookies! </span><span lang="EN-US" style="font-family: Wingdings; mso-ansi-language: EN-US; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-char-type: symbol; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-symbol-font-family: Wingdings;">J</span><span lang="EN-US"><o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="MsoNormal" style="text-align: justify;">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZUBC3eLAmIxP_MrbZAbDYXZO3N6ICcnmM4Dq17SZ05zVVL2-5DftN-fX-X6Q4eRBWy6y0QZNbnDsSfJgBicu9fT32FIoKznj1y2aRm-l4mz8koWN3lmmoy4J1wDEjPgGu-mqgVwgcVc7c/s1600/pumpkin+spice+latte+520and+logo.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZUBC3eLAmIxP_MrbZAbDYXZO3N6ICcnmM4Dq17SZ05zVVL2-5DftN-fX-X6Q4eRBWy6y0QZNbnDsSfJgBicu9fT32FIoKznj1y2aRm-l4mz8koWN3lmmoy4J1wDEjPgGu-mqgVwgcVc7c/s1600/pumpkin+spice+latte+520and+logo.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><span style="color: #f4cccc;">Pumpkin Spice Latte</span></td></tr>
</tbody></table>
<b><span style="color: #cc0000;"><br /></span></b>
<b><span style="color: #cc0000;">Home-made pumpkin
spice latte/ hot chocolate recipe</span></b></div>
<div class="MsoNormal">
<span lang="EN-US">(makes 5)<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US">4 cups milk +
some for frothing (optional) – I used 3.5% but you could use any kind,
including soy, rice, etc.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">1 tsp.
cinnamon<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">1 tsp.
dried ginger<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">¼ tsp.
nutmeg<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">¼ tsp. powdered
cloves<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">1 tsp.
vanilla extract/ a couple of drops vanilla flavouring<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">8 tbsp.
pumpkin puree (or butternut squash) - check out how to make it <a href="http://iscreamkitchen.blogspot.com/2012/12/holiday-double-layer-pumpkin-cheesecake.html">here</a>.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">5 shots of
coffee or 5 tbsp. Nutella (if you are an instant coffee fan, you can use that
instead)<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Sugar to
taste<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Whipped
cream (optional)<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #cc0000;">Preparation:</span></b></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">1. Pour the milk, spices, sugar, pumpkin puree
and nutella (if you’re going for a hot chocolate version) in a pot and bring almost
to a boil over medium high heat, while stirring constantly.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">2. Sieve if you want the latte to be super
smooth.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">3. Pour a shot of hot coffee (if gone for the
actual latte version) and then pour some of the pumpkin spice milk, leaving a
little space for the topping, if you’d like some.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">4. Make the topping of your choice. I have 3
offers. Either froth some of the pumpkin spice milk, normal milk, or top with
some whipped cream. If you decide for the pumpkin spice milk, it will be
orange-brown. If you have a milk frother, you can froth your drink up straight
in the cup you are serving it. If you are going for the milk version, froth it
up in a separate cup and spoon the froth on top. If you don’t have a frother,
you can use a stick blender; just have the liquid that’s being frothed up be
the same temperature as the other parts of the drink (almost boiling). Also,
you could top your pumpkin spice drink with some marshmallows, smarties or
powdered cinnamon.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">5. Serve with some cookies! <o:p></o:p></span><br />
<div style="text-align: center;">
<span lang="EN-US" style="text-align: left;"><b><a href="http://www.facebook.com/pages/I-Scream-Kitchen/318478924933532">Face<span id="goog_955178564"></span><span id="goog_955178565"></span>book</a> | <a href="http://pinterest.com/iscreamkitchen/">Pinterest</a>
| <a href="http://www.bloglovin.com/blog/4509115/i-scream-kitchen">BlogLovin</a></b><o:p></o:p></span></div>
<span lang="EN-US" style="text-align: left;"><b style="color: #cc0000; text-align: center;"> </b></span><br />
<div style="text-align: left;">
<div style="text-align: justify;">
<span lang="EN-US">Would you make these lovely cookies at home?</span></div>
</div>
</div>
IScreamKitchenhttp://www.blogger.com/profile/01374197622258103987noreply@blogger.com0tag:blogger.com,1999:blog-292127712732443694.post-23733855725383666882012-12-23T14:08:00.001+01:002013-03-18T22:41:46.590+01:00Chunky Oatmeal Cookie Magic<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnR84zHgv7ChGiR9gLncbfcUGhqZBJvDomsmt-8zJHT9hILLdG5GqVwAgxNMEC4flt6z9cT3rSqaS4I2viBrz5YP3GDKMjGw4eERSpDYTxleclZYsOf-QqkTyaW6NI8w6m86l0aFuUQqDx/s1600/thumbnail.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnR84zHgv7ChGiR9gLncbfcUGhqZBJvDomsmt-8zJHT9hILLdG5GqVwAgxNMEC4flt6z9cT3rSqaS4I2viBrz5YP3GDKMjGw4eERSpDYTxleclZYsOf-QqkTyaW6NI8w6m86l0aFuUQqDx/s1600/thumbnail.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><span style="color: #f4cccc;">Oatmeal cookies</span></td></tr>
</tbody></table>
<span style="text-align: justify;"><br /></span>
<span style="text-align: justify;">Christmas time is also cookie time for me (this
may or may not be linked to the arrival and welcoming of Santa with cookies and
milk…) and I have 2 favourite kinds, this oatmeal kind and the soon-to-come
honey cookies. These oatmeal ones are delicious and chunky and perfect for
before bed with a glass of milk or for breakfast.</span><br />
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">When I was a kid I got a recipe for those
cookies and I quite liked it, so decided to make them again; however, once I
started making them, I realized that I was missing a lot of the elements, so I
substituted them with what I had on hand. The new cookies were amazing! So much
better than the original! Unfortunately, I had forgotten what and how much of
each ingredient I had used. So, for years, I was trying to remember and I
believe I finally made them the way they accidentally had turned out. <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">I made those last week for some friends and
classmates, and two girls from my class claimed that I should start selling
them, as they were utterly delicious. So, if you don’t want to wait for the
I-Scream-Kitchen-branded cookie line, the recipe is below!</span><span lang="EN-US" style="font-family: Wingdings; mso-ansi-language: EN-US; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-char-type: symbol; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-symbol-font-family: Wingdings;">J</span><span lang="EN-US"> Also, they are super easy to make
if I could pull them off when I was around 8-10!<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="MsoNormal">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYTZTgAoWnIm91-pzyy2R8OgUEmVayFL11IhFrdUi2bpntGtTUVNOy0JdSCByLrhIOTPCpIz2vLoCwig6lPXGuR7We4nfR-VIwFjT0Lxqs3wHbGZrYob-GAsaFeqRLtAy_NXCoGwf3q0AF/s1600/oatmeal+cookies+520+w+with+logo.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYTZTgAoWnIm91-pzyy2R8OgUEmVayFL11IhFrdUi2bpntGtTUVNOy0JdSCByLrhIOTPCpIz2vLoCwig6lPXGuR7We4nfR-VIwFjT0Lxqs3wHbGZrYob-GAsaFeqRLtAy_NXCoGwf3q0AF/s1600/oatmeal+cookies+520+w+with+logo.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><span style="color: #f4cccc;">Oatmeal cookies</span></td></tr>
</tbody></table>
<span lang="EN-US"><b><span style="color: #cc0000;">Oatmeal
cookies recipe</span></b><o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">(makes 18
cookies)<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US">3/4 cup
brown sugar – I used demerara<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">100 g/3.5
oz softened butter<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">1 large egg<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">1 tsp.
vanilla extract/a couple of drops of vanilla flavouring</span><o:p></o:p></div>
<div class="MsoNormal">
1 <span lang="EN-US">tbsp</span>.
<span lang="EN-US">milk</span><span lang="EN-US"> </span><span lang="EN-US"><o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">1 cup flour<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">½ tsp.
baking soda<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">½ tsp.
baking powder<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">½ tsp. salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">1.25 cup chunky
oatmeal<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">½ tsp.
cinnamon<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">100 g dried
cranberries/ dried cherries/raisins<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">1 tsp. lemon
rind<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #cc0000;">Preparation:</span></b><o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #990000;"><br /></span></b></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">1. Set the
oven to 180 C/ 355 F. Mix the butter and sugar well, until creamy. Then add the
egg, vanilla and milk and mix until homogenous. No need to use a mixer, you can
use a fork instead.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">2. Slowly
add the flower, baking soda, baking powder and salt, while mixing.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">3. Add the
oatmeal, cinnamon, dried fruit and lemon rind and mix well.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">4. Put some
baking paper on a baking tray (if you don’t have baking paper, butter the tray
and cover with a dusting of flour) and put a tablespoonful of the mixture per
cookie. Set the cookies at least 7 cm/ 3 inches away from each other, so they
don’t become one big cookie. You don’t need to worry about the shape as they will
start looking more like cookies rather than wet blobs as they bake.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">5. Bake for
10-15 minutes, or until golden brown. You will probably need to bake in 2 go’s
unless your oven is quite big.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">If you are
not a fan of the old cookie and milk combo, next recipe is a <b>pumpkin spice
latte</b> one, that would be perfect to go with any cookies.<o:p></o:p></span><br />
<span lang="EN-US"><br /></span>
<br />
<div class="MsoNormal" style="text-align: center;">
<b><span lang="EN-US"><a href="http://www.facebook.com/pages/I-Scream-Kitchen/318478924933532">Facebook</a> | <a href="http://pinterest.com/iscreamkitchen/">Pinterest</a> | <a href="http://www.bloglovin.com/blog/4509115/i-scream-kitchen">BlogLovin</a><o:p></o:p></span></b></div>
<br />
<span lang="EN-US">Would you make those at home?</span></div>
IScreamKitchenhttp://www.blogger.com/profile/01374197622258103987noreply@blogger.com0tag:blogger.com,1999:blog-292127712732443694.post-28052795866587411142012-12-16T16:40:00.001+01:002013-03-18T22:53:58.375+01:00Delicious Roast Turkey with Sarma-Wrap Stuffing + Sweet Potato Mash<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuBfZInN8JFISP1pN2AekQ2NaMczuBMNlpU64LoAIZFr7Or143sYlnpT02vOZGIwTGJWWgJUZ30cTSGVXEkVRGbvfFgrpeHdm-OpyLE5TKRemAOCrPjillsIKMk-F-JIpUrYSILEKHzhec/s1600/thumbnail.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuBfZInN8JFISP1pN2AekQ2NaMczuBMNlpU64LoAIZFr7Or143sYlnpT02vOZGIwTGJWWgJUZ30cTSGVXEkVRGbvfFgrpeHdm-OpyLE5TKRemAOCrPjillsIKMk-F-JIpUrYSILEKHzhec/s1600/thumbnail.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><span style="color: #f4cccc;"><b>The victim</b></span></td></tr>
</tbody></table>
<span style="text-align: justify;"><br /></span>
<span style="text-align: justify;">Turkey time is the most wonderful time of the
year! My mouth waters just by the thought of it! Preparing a roast turkey
dinner is a whole-day job but it is definitely worth it. The recipe I’m sharing
is quite close to my heart as it is the one my mom makes for Christmas or New Year’s
Eve. I believe one year, as a child, I requested it for both holidays, that’s
how good it is!</span><br />
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">This turkey is roasted with the stuffing inside
and around it. The stuffing is a special rice and sour kraut sarma wrap
stuffing. <a href="http://en.wikipedia.org/wiki/Sarma_(food)">Sarma</a> is a savoury Balkan dish, made of (in this case) sour kraut
leaf rolled around a filling. The sour kraut makes the turkey incredibly juicy
and tender, and conversely, the turkey infuses its juices into the wraps,
making them irresistible and moreish. <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">If you can’t bother to make the sarma wraps or
you can’t find sour kraut leaves, you can just stuff the turkey with the rice
stuffing and put sour kraut on top of the bird. But if you have the opportunity,
I would definitely advise you to make the sarmas. <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">I made this as a Christmas dinner for some of
my friends last week, who loved it. Nothing was left! My New Orleanian friend even
grabbed the bones to make some gumbo </span><span lang="EN-GB" style="font-family: Wingdings; mso-ansi-language: EN-GB; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-char-type: symbol; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-symbol-font-family: Wingdings;">J</span><span lang="EN-GB"> <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB" style="font-family: Wingdings; mso-ansi-language: EN-GB; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-char-type: symbol; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-symbol-font-family: Wingdings;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">So, if you feel like something extra special
this holiday season, definitely give this a try! I made some sweet potato mash
to go with it, whose recipe you can find below after the turkey’s.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRLUrp1NqADVXIeeCtO746479u8MK7dSufFPeBQzzWVMhzjWVDvDZz-R_55olDFMyxenY0QECRRcLtmd7ZeRovG6l10XLPQ4eUsEnFZLp5OVIK6XIfbXc17w3ueWPS1JCgzUHCIH95qxDG/s1600/turkey+small+with+logo520.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRLUrp1NqADVXIeeCtO746479u8MK7dSufFPeBQzzWVMhzjWVDvDZz-R_55olDFMyxenY0QECRRcLtmd7ZeRovG6l10XLPQ4eUsEnFZLp5OVIK6XIfbXc17w3ueWPS1JCgzUHCIH95qxDG/s1600/turkey+small+with+logo520.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><span style="color: #f4cccc;">Delicious Roast Turkey with Sarma-Wrap Stuffing</span></td></tr>
</tbody></table>
<br />
<b><span style="color: #990000;">Roast
Turkey Dinner with Sarma Wraps Stuffing</span></b><br />
<div class="MsoNormal">
<span lang="EN-GB">(Serves 6)<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">2.6 kg/5.7 lbs.
turkey (with giblets if possible)<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">1 cup
regular plain white rice<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">2 onions,
chopped<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">200 g/7 oz.
diced smoked bacon<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">Small
handful of raisins<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">1 head of
sour kraut (we need the leaves)/ around 400 g sliced sour kraut<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">2.5 cups
stock (I used beef)<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">2 tbsp.
olive oil<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">4 tbsp.
butter + extra for buttering the bird<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">Black
pepper<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">Paprika
powder<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">1 cup water<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">Big needle
and thick thread<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">Deep
roasting tray<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-GB"><b><span style="color: #990000;">Preparation:</span></b><o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">1. Remove giblets and neck from the cavity if
there are any and wash the bird very well with cold water from inside and out.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">2. Chop the giblets and fry them in a big
frying pan in the oil and 2 tbsp. butter for 2-3 minutes at medium high heat,
until they change colour. Don’t overcook them, or they will get too rubbery.
Remove them and put them aside.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">3. Fry off the onions for a couple of minutes
until they get transparent; then, add the bacon. Fry for a couple more minutes
and add the well-washed rice. Cook until the rice starts getting transparent.
Stir regularly, so the pan doesn’t catch.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">4. Add back the giblets, the raisins and the
stock in the pan and as soon as the stock starts boiling, turn to low heat.
Also, pop in some black pepper and paprika to taste. Cook for around 20 minutes
under a lid until rice is almost done, just a little al dente. If you can’t
tell, better cook it fully than undercooking it as sour kraut would prevent it
from cooking further. If you have electric stove tops (as opposed to gas ones)
you can switch them off fully and let the rice cook from the residual heat, but
in that case, don’t open the lid for the whole 20 minutes, as you don’t want
the heat to escape.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">5. Butter the turkey with soft butter and salt
and pepper it from inside and out.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">6. Remove the centre tough part of each kraut
leaf if you are going for the stuffed sarma wrap option. This will leave you
with two halves of the leaf. Place the leaf half on your palm and put about a
teaspoonful of rice on the upper middle part of the leaf, leaving a little
buffer. Fold the upper part of the leaf over the stuffing, then fold the 2 sides
in and roll until you get a nice tight wrap. If rice starts pouring over from
the sides, that means you’ve put too much rice for that size leaf.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">Leave 5-6 leaves out, unstuffed.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">Don’t wash the pan you made the stuffing in,
just yet!<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjP51_FfcAEKPV7Vi5ZYxU0P4OJkcxn8WJvD1_U5qwfgw4sMFkDc9Vgu9hjlcuIqKcqwQBCQ3QzhNd5x69Z8s6LOAE_L3HVDieqKO_YcwadE8Qbvwhi-xo3RpT_8o2d3RqIQ9f6WDhXS5K/s1600/sarma+making+with+logo.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjP51_FfcAEKPV7Vi5ZYxU0P4OJkcxn8WJvD1_U5qwfgw4sMFkDc9Vgu9hjlcuIqKcqwQBCQ3QzhNd5x69Z8s6LOAE_L3HVDieqKO_YcwadE8Qbvwhi-xo3RpT_8o2d3RqIQ9f6WDhXS5K/s640/sarma+making+with+logo.jpg" height="640" width="528" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><span style="color: #f4cccc;">Sarma Making in Action</span></td></tr>
</tbody></table>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">7. Stuff the turkey tightly with the wraps, once
you’ve made all of them. I stuffed the neck part, as well.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">If you chose to go for no sarma wraps, stuff
the turkey with the rice tightly.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">Sew the cavity and the neck of the turkey
closed, so the stuffing can stay nicely inside and preserve all its juices.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">Arrange the leftover stuffing (rice or sarma
wraps) around the turkey in the roasting tray. Put the neck in, as well.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">If you went for no wraps spread half of the
sliced sour kraut over the outside rice.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">8. Melt the leftover 2 tbsp. butter in the pan
you made the rice stuffing in. Let it get golden. Pour it over the turkey and
the sarma wraps.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">9. Cover the turkey well with the leftover sour
kraut. This will make the meat juicier and more tender.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="MsoNormal" style="text-align: justify;">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1kQP1UCpsJnMTHm5CWTdd-Zbkk2t5v8vVQq1B0Rlnbts9j6Hw6eXT4GBSSB51rAOtVxU7PnSsPCoNX0ysD3z8cCgW1_C9bZACG2jqj3ijmZ36_oe0nf9Pom3vCWY2v10Djp3b2fTbX4AA/s1600/turkey+stuffed+and+covered+with+logo+520+width.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1kQP1UCpsJnMTHm5CWTdd-Zbkk2t5v8vVQq1B0Rlnbts9j6Hw6eXT4GBSSB51rAOtVxU7PnSsPCoNX0ysD3z8cCgW1_C9bZACG2jqj3ijmZ36_oe0nf9Pom3vCWY2v10Djp3b2fTbX4AA/s1600/turkey+stuffed+and+covered+with+logo+520+width.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><span style="color: #f4cccc;">Stuffed, sewn and covered turkey, ready to roast</span></td></tr>
</tbody></table>
<span lang="EN-GB"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">10. Boil the cup of water in the same pan you
made the rice and melted the butter in and make sure you grab all the little
leftover pieces of stuffing. Pour it over the outer stuffing.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">11. Wrap the turkey and the stuffing with aluminium
foil.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">12. Roast the turkey in a preheated to maximum
oven. Once you hear the water boiling from under the foil, turn the temperature
down to around 200 C/390 F so it keeps boiling. For every kilo/2.2 pounds of
turkey allow for 1 ¼ hours of overall roasting. If you’d like the turkey to
colour on top, remove the foil and the sour kraut covering the turkey for the
last hour of roasting and bathe the bird with the juices around it every 15 minutes.
However, if you don’t care for the colour, I would suggest roasting it under
the foil for the whole roasting time. This way, the bird will stay pale, but it
will be extremely juicy and even more delicious. <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">13. Serve the turkey with the sarma wraps on
the side. I made some sweet potato mash, steamed green beans and served with
some gravy and cranberry sauce.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">Here is the recipe for the sweet potato mash. Sorry that the picture quality is a little crummy but we were getting pretty hungry! </span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPk361KmEnvVK5xcd-_7NF2xaEbowl50ZODkD8erL4BDgX6oj6AhI3vSTa5_xhg90_i67e-tohVeHf_bb28lBjrNSWU5Wanm9IIRjRaFEVIlrxXUCmWLQAiin48Wu-vjddA7zG2OCwqLG9/s1600/sweet+potato+mash+520+width+with+logo.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPk361KmEnvVK5xcd-_7NF2xaEbowl50ZODkD8erL4BDgX6oj6AhI3vSTa5_xhg90_i67e-tohVeHf_bb28lBjrNSWU5Wanm9IIRjRaFEVIlrxXUCmWLQAiin48Wu-vjddA7zG2OCwqLG9/s1600/sweet+potato+mash+520+width+with+logo.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><span style="color: #f4cccc;">Sweet Potato Mash</span></td></tr>
</tbody></table>
<span lang="EN-GB"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-GB"><b><span style="color: #990000;">Sweet
potato mash</span></b><o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">1300 g/3 lbs.
sweet potatoes (peeled and chopped in stripes)<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">200 ml/7
oz. cream<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">6 tbsp.
unsalted butter<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">1 tbsp.
sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">Salt to
taste<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-GB"><b><span style="color: #990000;">Preparation:</span></b><o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">Put all the ingredients in a pot and bring to
the boil over medium high heat. Once it starts boiling, lower the heat to “low”
and boil under a lid for about 30-45 minutes or until the potatoes start
falling apart. Stir occasionally. When ready, mash with a potato masher or a hand
mixer. If you want it super smooth and lumpless, pass it through a drum sieve,
but I find it way more charming if it’s a bit rougher. <o:p></o:p></span><br />
<span lang="EN-GB"><br /></span><span lang="EN-GB"></span>
<br />
<div class="MsoNormal" style="text-align: center;">
<span lang="EN-GB"><b><span lang="EN-US"><a href="http://www.facebook.com/pages/I-Scream-Kitchen/318478924933532">Facebook</a> | <a href="http://pinterest.com/iscreamkitchen/">Pinterest</a> | <a href="http://www.bloglovin.com/blog/4509115/i-scream-kitchen">BlogLovin</a><o:p></o:p></span></b></span></div>
<br />
<span lang="EN-GB">Would you make this at home?</span></div>
IScreamKitchenhttp://www.blogger.com/profile/01374197622258103987noreply@blogger.com1tag:blogger.com,1999:blog-292127712732443694.post-25860872717865960912012-12-16T13:02:00.001+01:002013-03-18T22:59:03.309+01:00Holiday Double-Layer Pumpkin Cheesecake<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIr3IYWeIj8ds-ZMyKAFVMVGSWbZ69X2TG6wJR-Xsa5eZgjsukNS0wAiFSuBd3bZMZx0cQObJQW1EKpsw-J2IVQnFZeG9yKLO83bxYQfwtzikAyRZzHbuWdVQkyT6JVcH0dk1iyq4dCZEk/s1600/thumbnail.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIr3IYWeIj8ds-ZMyKAFVMVGSWbZ69X2TG6wJR-Xsa5eZgjsukNS0wAiFSuBd3bZMZx0cQObJQW1EKpsw-J2IVQnFZeG9yKLO83bxYQfwtzikAyRZzHbuWdVQkyT6JVcH0dk1iyq4dCZEk/s1600/thumbnail.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><span style="color: #f4cccc;">Double-layered Pumpkin Cheesecake</span></td></tr>
</tbody></table>
<span style="text-align: justify;"><br /></span>
<span style="text-align: justify;">There is an abundance of pumpkins and </span><a href="http://en.wikipedia.org/wiki/Butternut_squash" style="text-align: justify;">butternut squashes</a><span style="text-align: justify;"> (my personal favourites) in the fall/winter season and this year I
went all out on the pumpkin recipes. I love cheesecake and I make different
kinds quite often. I particularly like baked ones in the winter as they give
you that warm and fuzzy feeling that is usually reserved for your mum’s
cooking.</span><br />
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">The recipe I’m sharing is for a double-layered
pumpkin cheesecake (half vanilla, half pumpkin pie flavour), which has a little
bit of a funny story behind it. I made this for dessert for a Halloween party
this year, but as I got a bit overzealous on the tequila, I might have ended up
in bed while my, also quite “spirited”, guests were nomming it up from the
baking tray, while standing up. They liked it quite a bit so I ended up making
it again and it’s quite a festive one to try out for the holidays, as it has
loads of wintery holiday-like spices in it. <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">I prefer making it with butternut squash
instead of with pumpkins as butternut squash is a lot more flavourful and a lot
sweeter. Actually, if you buy a canned pumpkin puree, it is usually indeed
butternut squash inside. However, I couldn't find a canned puree in my country,
so I made it myself (which is super easy) from an awesome fresh squash. Read on
for instructions.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">I would suggest baking it in a spring form, so
you can put it in a serving dish later, if you’re making it for others.
Otherwise, you can use anything that is ovenproof. For this recipe, I used
individual cups.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">Just have in mind that, even though the baking
takes only about 40 minutes, you have to allow for it to cool off for several
hours. So, prepare this a bit in advance, so it can set. If you make it in
individual cups, like me, you can pull it off with shorter cooling time, as you
eat it straight from the baking dish.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">So there it is:<o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5oVnpnDQZLGGxQ_6gpLiBVuTvPuJu6n8LftZSpfET4YyyR68z6tNfuY82WZ3Ezl1JLyiDL18AxIxLwMmo-40huRX3cVtvVCTjfEhLArd5Fv0MXIEh5CSaxjEG5HKIjq5oNtZhnL-eR_60/s1600/cheesecake+520+width+and+logo.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5oVnpnDQZLGGxQ_6gpLiBVuTvPuJu6n8LftZSpfET4YyyR68z6tNfuY82WZ3Ezl1JLyiDL18AxIxLwMmo-40huRX3cVtvVCTjfEhLArd5Fv0MXIEh5CSaxjEG5HKIjq5oNtZhnL-eR_60/s1600/cheesecake+520+width+and+logo.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><span style="color: #f4cccc;">Double-layered Pumpkin Cheesecake</span></td></tr>
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<b style="color: #990000;"><br /></b></div>
<div class="MsoNormal" style="text-align: justify;">
<b style="color: #990000;">Pumpkin
Cheesecake</b></div>
<div class="MsoNormal">
(serves
6-8)</div>
<div class="MsoNormal">
<span lang="EN-GB">600 g/ 21
ounces cream cheese<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">200 g/ 7
ounces Greek yoghurt<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">2 large
eggs<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">Several
drops vanilla flavouring<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">1 tsp.
lemon rind (optional)<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">½ cup
caster sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">½ cup
pumpkin puree (about 200 g pumpkin or butternut squash)<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">1 tsp.
ground cinnamon<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">1 tsp.
ground ginger<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">¼ tsp.
ground cloves<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">¼ tsp.
ground nutmeg<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">2 tbsp.
soft butter<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">200 g/ 7
ounces whole-grain biscuits/crackers (the crunchier, the better) <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB"><b><span style="color: #990000;">Preparation:</span></b><o:p></o:p></span></div>
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1. Crush the biscuits/crackers in a blender. I
had no blender, so I put them in a plastic bag, wrapped the bag in a towel and
hit them with a thick glass bottle until they got powdery (use a rolling pin,
if you have one, instead). This is great for anger management…</div>
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<span lang="EN-GB"><br /></span></div>
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<span lang="EN-GB">Preheat the oven to 160 C/320 F.<o:p></o:p></span></div>
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<span lang="EN-GB"><br /></span></div>
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<span lang="EN-GB">2. Melt the butter and pour it over the crushed
biscuits/crackers and mix them well. Put the mixture in the baking tray you
will be using to bake the cheesecake in. Press the mixture well with your
fingers so it sticks to the bottom and put the tray in the fridge so it
hardens.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">3. Mix cream cheese, yoghurt, eggs, sugar, vanilla
and lemon rind with a mixer until fluffy. Don’t leave any lumps.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">4. Spread about half the mixture over the
hardened biscuit/cracker crust.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">5. Add the pumpkin puree and the spices to the
leftover cream cheese mixture and mix well.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">If you don’t have pumpkin puree, like me, clean
and peel some pumpkin (better butternut squash, as it is sweeter), chop it in
small pieces and put it in the microwave with the tiniest amount of water in a
microwaveable dish with a lid for about 8-10 minutes. Remove the leftover water
and blend well with a stick blender, or whatever blending kitchen appliance you
have. If you don’t have one, pass the boiled pumpkin through a sieve or a
muslin cloth.<o:p></o:p></span></div>
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<span lang="EN-GB"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">6. Spread the pumpkin cream cheese mixture over
the white one and put in the oven for about 40 minutes. Then, switch off the
oven and let the cheesecake sit for at least 30 more minutes in the switched-off
oven (the oven door slightly open). If you have more time just leave it in
until the oven completely cools off. To lower the chances of the cake cracking,
run a knife on the edges of the cake so they separate from the baking dish. Next,
take the cheesecake out and let it cool slowly first and then, put it in the
fridge, covered with some cling film. <o:p></o:p></span></div>
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<span lang="EN-GB"><br /></span></div>
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<span lang="EN-GB">7. Serve completely cold. You can add some
whipped cream. Bon appetit! </span><br />
<span lang="EN-GB"><br /></span><span lang="EN-GB"></span>
<br />
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<span lang="EN-GB"><b><span lang="EN-US"><a href="http://www.facebook.com/pages/I-Scream-Kitchen/318478924933532">Facebook</a> | <a href="http://pinterest.com/iscreamkitchen/">Pinterest</a> | <a href="http://www.bloglovin.com/blog/4509115/i-scream-kitchen">BlogLovin</a><o:p></o:p></span></b></span></div>
<br />
<span lang="EN-GB">Would you make this at home?</span></div>
IScreamKitchenhttp://www.blogger.com/profile/01374197622258103987noreply@blogger.com2tag:blogger.com,1999:blog-292127712732443694.post-8259656708989906602012-12-10T12:49:00.000+01:002013-03-18T23:04:19.889+01:00Mulled Wine (Glühwein)<div class="MsoNormal" style="text-align: justify;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0oJAdGtu-r3sq4igefzNNi9AyBxgU_M8f_hbrRdyi8GUDG4oGhpsdxH2Iy71gy8LtiI6L3ELNjjEqAcEEsDnpnUfBDatYek4f_DsijzwTIJiSP1DQ_D2OQGEYolMecYM1AFwgGsUiRJuw/s1600/thumbnail.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0oJAdGtu-r3sq4igefzNNi9AyBxgU_M8f_hbrRdyi8GUDG4oGhpsdxH2Iy71gy8LtiI6L3ELNjjEqAcEEsDnpnUfBDatYek4f_DsijzwTIJiSP1DQ_D2OQGEYolMecYM1AFwgGsUiRJuw/s1600/thumbnail.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><span style="color: #f4cccc;">Mulled Wine</span></td></tr>
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<br />
The first thing I get excited about, once it
hits December, is definitely the Christmas markets. Here in Austria, they are
quite the deal and are surely worth seeing with their majestic decorations,
purely oozing Christmas spirit. But… let’s face it! The best thing about them
is grabbing a cup of mulled wine (Glühwein) to keep you warm (and boozy) while
chatting to your buds in the festive atmosphere. Every mulled wine stand has
its own recipe and so do I. I love making it at home as I usually find the ready-made mixes tasteless and most of the stands’ either too sugary or too low
quality.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfbI93v48zHuYqxNPbce-nGzup9LJD_HCWQNeIcrNL2qjzLOiONMlhPMocup0eWlLJgiyU4Ohn6U2AyUYsHRtd-NJoClI57aEmNclKiL5yHwz6W5Z0Zezl3EhKwj2dlUJTRTsCnoYcNUbJ/s1600/cup+1+smaller+and+logo520.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfbI93v48zHuYqxNPbce-nGzup9LJD_HCWQNeIcrNL2qjzLOiONMlhPMocup0eWlLJgiyU4Ohn6U2AyUYsHRtd-NJoClI57aEmNclKiL5yHwz6W5Z0Zezl3EhKwj2dlUJTRTsCnoYcNUbJ/s1600/cup+1+smaller+and+logo520.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><span style="color: #f4cccc;">Mulled Wine</span></td></tr>
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As I love Christmas and everything around it,
and I was particularly lacking festive spirit due to the lack of snow a year or
two ago, I spent a couple of cold December evenings trying to develop the best
(in my humble opinion) mulled wine out there. Let me just say that after the 3<sup>rd</sup>
batch it gets more and more difficult to restrain yourself from singing
Christmas songs out loud <s>through your window</s>. However, it was totally
worth it! If you want to give it a whirl yourself, read on for the recipe:<br />
<br />
</div>
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<b><span lang="EN-US"><span style="color: #cc0000;">Mulled wine/ Glühwein recipe</span></span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US">1 bottle (750 ml) of dry red wine (I
quite like Syrah/Shiraz)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US">¼ cup sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US">1 ½ cup water<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US">½ lemon – sliced (or other citrus
fruit)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US">2 cinnamon sticks (or 1 tsp. of
powdered cinnamon)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US">3 cloves<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US">½ l orange juice<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US">1 bag of fruit tea (berries or
apples work best)<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">1 shot rum
per cup (optional, I personally don’t put it in)<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US"></span><br />
<span lang="EN-US"></span></div>
<div class="MsoNormal">
<b><span lang="EN-US"><span style="color: #cc0000;">Preparation:</span><o:p></o:p></span></b></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">Mix all the ingredients but the rum and the
lemon in a pot and put over medium high heat and stir well, so all the sugar dissolves
perfectly. Bring almost to the boil; if it starts actually boiling, the alcohol
evaporates. Sieve the liquid if you used powdered cinnamon; otherwise, fish out
the cinnamon sticks, cloves and tea bag. (You can, also, put all the dry
ingredients in a muslin cloth before you put them in the liquid, so it’s easy to
remove them afterwards.) Pour in cups, put some lemon slices in and add the
shot of rum. I find it tastier without rum, but, I believe, the classic recipes
always feature it.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US"></span><br />
<span lang="EN-US"></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">So, there you go, if that doesn’t cheer you up,
I don’t know what will! ;)<o:p></o:p></span><br />
<br />
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<tr><td class="tr-caption" style="text-align: left;"><span style="color: #f4cccc;">Rathaus Christmas Market, Vienna, Austria</span></td></tr>
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<b><span lang="EN-US"><a href="http://www.facebook.com/pages/I-Scream-Kitchen/318478924933532">Facebook</a> | <a href="http://pinterest.com/iscreamkitchen/">Pinterest</a> | <a href="http://www.bloglovin.com/blog/4509115/i-scream-kitchen">BlogLovin</a><o:p></o:p></span></b></div>
<br />
<span lang="EN-GB">Would you make this at home?</span></div>
IScreamKitchenhttp://www.blogger.com/profile/01374197622258103987noreply@blogger.com2