…don’t worry, I have the solution.

Recently I thought about people who don’t eat breakfast in the morning. I guess there are many reasons than only one but what I hear from most of them, is that they want to gain time in the morning. This brings me up to another topic – Time. But I will catch this up later on.

For me, breakfast is one of the most important meals in the day. It gives you a good bunch of energy to start into the day and makes yourself ready for upcoming challenges you have to go through. I am the kind of person, who is usually grumpy in the morning. A lot of friends can proof that and I know about my character in the morning. I really can be a pain and am sometimes sorry for that. 🙂 However, if I would miss breakfast on top of my grumpiness, gosh… I really don’t want to think about what then happens.

When I wake up in the morning, the first thing I do is asking myself: mmmmh, what am I going to eat for breakfast? This thought makes it very easy for me to stand up. No matter how early it is, breakfast is key for me so I am investing time in it. And honestly, it takes you not more than 20 minutes (one day has 1440 minutes) to eat something, so the time can’t be a reason why not eating anything. 🙂

I know as well some people who are not hungry in the morning and I understand when they just can’t eat, which means they really can’t, as their stomachs do not allow it. (Gosh this must me very hard) I think this is also another reason why it is so simple for me in the morning as my stomach is only waiting till I wake up and open my eyes so it can start shouting: give me some food, NOW! 😉

However, taking time must be difficult for some. But for me it means as well, taking time for you and to care about yourself and your body and its signals. Nobody else can do this job – caring about you. So I guess there is only one left and this is you…

To come back to ‘not breakfast eaters’, because I know as well about another kind of person and why they don’t eat in the morning. It’s because the don’t have any ideas what to eat. How hard must that be! In this wonderland full of good and healthy foods? They have no idea what to eat? 🙂 Well, at least this is the point where I can help.

I stumbled over this breakfast cookies recently and thought immediately that I have to try them. I was convinced of all ingredients and happy to have a new recipe for breakfast or even a snack time. Also I had still some bananas left which was indeed perfect. And on top of that, they are very easy to do. Just go for it. Happy weekend to everyone. 🙂

– tschuppi

1

prepare coconut flakes

2

use very ripe bananas

3

press mixture into cookie cutter

4

ready for baking

5 copy2

can be stored in fridge up to 4 days

6 orig

Vegan Coconut Blueberry Breakfast Cookies (found on Kumquat, recipe adjusted):

preheat oven to 175 degrees Celsius and prepare baking sheet with parchment paper
 
170gr rolled oats,
80gr unsweetened coconut flakes,
1 tbsp flaxseeds,
1/2 tsp salt,
115gr coarsely chopped cashews,
100gr dried blueberries,
mix all together in a big bowl
 
3 ripe bananas, mashed,
60ml coconut oil, warm enough to be liquid,
1 tbsp maple syrup,
1 tsp vanilla extract,
stir in until well combined
 
Press 2 tablespoons of mixture into a 5 cm round cookie cutter onto a baking sheet coated with parchment paper and bake for approx. 25 minutes or until golden

 

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it is again Easter time and I finally came to my blog entry for the Easter cakes, very happy for that. I still remember, that I already wanted to share an Easter cake recipe last year, but somehow missed it. Anyway, now I have it on time, more or less. 😉

When Easter stays almost in front of your door I already start to get happy in the days before. Well, I think the main point is that we only had a four days work week and next week will be the same, wohooo!! As we are not celebrating Easter in a traditional way anymore, I thought to go at least for something sweet to share, which means that we certainly do celebrate. 🙂

Now I am just enjoying the days off, having time for myself and sleep long in the mornings. I think that these Easter cakes are perfect for having a small dessert after a good Easter lunch.

Happy Easter to everybody and hopefully you are enjoying the time as I do… 😉

1

preparing the eggs for the pastry and filling

2

cook the rice until you get a rice pudding

3

cut the pastry into the same size as the moulds and prick with a fork

4

et voilà

5

use a bunny pattern to sprinkle icing sugar on it

Small Easter Cakes (adapted from Annemarie Wildeisen’s Kochen, pastry from cookbook)

Pastry:
320g spelt flour,

2 pinches of salt,
2 tsp sugar,

mix together

100g cold butter, cut into small pieces,
add into the flour mixture and knead with your hands

2 eggs,
4 tbsp lemon juice,
add and knead well and let rest for at least 30 minutes in a coolish corner

Filling:
preheat oven to 200 degrees Celsius
prepare one small glass of apricot jam

500ml milk,
pinch of salt,
10gr vanilla sugar,
boil in a pan

80g rice (short grain rice),
add into the pan and cook on low heat while stiring from time to time until liquid dissolved and you having a rice pudding

2 eggs,
75g sugar,
mix until getting creamy

zest of 1 lemon,
150g cream curd cheese,
75g ground almonds,
2 tbsp flaked almonds,
add one after another and mix well

roll the pastry on a floured surface and cut circles in the size of the moulds (mine were about 10cm diameter), cover the moulds with the pastry, prick the pastry grounds with a fork and spread 1 tbsp of apricot jam, fill up the moulds with the rice pudding filling until the edge

bake for approx. 25-30 minutes at the very bottom of the oven

 

wohoooo, back with a fantastic recipe! I know that I waited a long time but it was worth it… taking time for myself, not always having the pressure to post immediately every single recipe I tried out at home and having time for myself preparing for spring, which is obviously in front of the door, yaay! 🙂
This year started with lots of tasks in my life, sometimes I struggled with them and sometimes I could cope very good.. in the end it has always a lot to do with learning… Learning to cope with new situations and settle down again… in the end you have gained a lot of experiences and this is what brings me forward in my life. I also can see the positive things in the end which tells me that I am on the right way and this is what makes me happy today.

So back to the main topic, the important thing, the cookies… 😉 As you probably know, I love ginger. In winter times, I am a big fan of ginger tea. Usually when I prepare it, I always put too much slices of ginger which makes it very very spicy, but in combination with honey and lemon it is one of my favourite warm beverages. I do also like Ginger Ale, my favourite one is the ‘Red Rocks’ Ginger Ale. Unfortunately I cannot drink this one anymore as the Cafes here stopped offering it. Never asked why, hm. However, there is another one from Thomas Henry which is also very tasty.

Obviously it made sense to go for some ginger shortbread cookies. My inspiration for them came from the brand Duchy Originals which produces delicious shortbread cookies in a high quality. As they have as well a good price (with ‘good’ I mean pretty expensive) I thought to go for some homemade ones, as this is much more cheaper, but not with lower quality of course. 😉

cut the candied ginger into small pieces

cut the candied ginger into small pieces

form to a ball on a slightly floured surface

form to a ball on a lightly floured surface

cut into round shapes and put onto a baking paper

cut into round shapes and put onto a baking paper

et voila!

et voila!

Once a day I stumbled over a Whole Vanilla Bean Cookies Shortbread recipe at ‘London Bakes’ (whereof I already took some other nice recipes) and tried to convert it to a Ginger Shortbread Cookie recipe. And see, it was not that difficult and the result was very yummy. The cookies are perfect for an afternoon tea. Simple, but not too decent because of the spicy tasting in your mouth, enjoy!

Ginger Shortbread Cookies (adapted from London Bakes, recipe converted):

40ml maple syrup,
1 1/2 tbsp ground ginger,
115g unsalted butter, softened
a pinch of salt,
beat together in a bowl until smooth

120g spelt flour (the original recipe says to use rice flour, it worked for me as well with spelt flour),
50g corn starch/corn flour,
80g of candied ginger, cut into small pieces,
add to the mixture and beat until everything combined
bring the dough together with your hands and form a ball, roll it out on a lightly floured surface, cut into round shapes with 0.5cm thickness and place on a baking tray lined with baking paper, let it rest for at least 30 minutes, preheat oven to 170 degrees Celsius and put them after into the oven for approx. 15 minutes or until the edges are lightly brown

it’s time for Christmas… I know, but time is really running fast and a short time ago you still enjoyed autumn and nice colourful trees with falling leaves – and at the same moment you are in the middle of Christmas time. At least for me it feels every year the same and at the beginning of November I am always kind of shocked when every store is selling already Christmas cookies, Christmas chocolate, Christmas decoration and and and… In the first few weeks I am really able to ignore it, but then one day I am gripped by this strategy as well, and really enjoying it. 😉

Besides that, I am also on vacation this week which makes me very happy. And as I decided to stay at home and enjoy the spare time for me myself and I, what else could be better than starting to fill up your Christmas cookie boxes? That’s what I did and even already had the chance to give them away, see evidence at the very bottom I got from a colleague.. 🙂

To get warmed up a little bit (I don’t want to rush myself during my vacation) I thought to go for some ‘Leckerli’ cookies. Actually in Switzerland the ‘Basler Leckerli’ are very famous and I really love them. So I decided to open my good old classic Betty Bossi recipe book for the most famous Christmas cookies and surprise surprise, I found a recipe for ‘Leckerli’. At the same time I did as well my most favourite Christmas cookies, the ‘Chraebeli’. But I will tell you more about that in the next post. 😉

So back to the Leckerli. They are not that difficult to make and if you have them in the oven, you definitely don’t want that Christmas time passes at all. You maybe wish that this smell stays all the day in your appartment and wherever you go… Ok now I got drifted away! But I don’t worry because I am very sure that if you will do them at home as well, you will have the same feelings and remember my words. 🙂

On this note, I wish to all of you a very nice start into Christmas time.

leckerli-focused-2

leckerli in box

leckerli-with-coffeeLeckerli (adapted from Betty Bossi, recipe adjusted):

preheat oven to 180 degrees Celsius and prepare baking sheet with parchment paper

200g sugar,
pinch of salt,
4 eggs,
mix in a bowl

lemon zest,
1 tbsp ‘Birnbrotgewuerz’,
120g Orangeat (candied orange peel),
250g almonds grounded,
60g butter, melt slowly in a pan and cool down,
add to the bowl and mix well

250g spelt flour,
add and mix until combined

spread the mixture onto the baking sheet with approx. 1cm thickness (mine were about 2cm as my baking sheet I used has a smaller size than the common ones), put in the middle of the oven for approx. 20-25 minutes

glazing:
150g icing sugar,
1 tbsp lemon juice,
2 tbsp water,
mix well, immediately after baking glaze the hot pastry and cut into pieces afterwards

Foto(11)@Pola(20131120190536)

…but I am still here!

I recently wondered when I published my last post and I really got terrified – it was March. Awwh.. Spring and Summer over already.
Even if I have checked my site regularly and apparently my readers did as well (very happy about this), I thought these days that this status really has to be stopped immediately.

In the last few months I went through some changes in my life. Good changes. Even if I was (sometimes still am) not a big fan of it, I really learn to cope with it, the older the better. 🙂 I believe that changes are needed to evolve yourself. Sometimes it is your own decision to change something in your life, sometimes it is not. But in the end it is always your part to accept the change and especially your decision what you want to learn and how you want to continue. If you know and feel that deeply, the right doors will be opened for you. This is it.

Now I sit here, looking back to the past months…there is a smile on my face…positive feelings and happy still being able to share my thoughts with you.

I need to be honest, I was not very creative with baking in this time. Indeed, I tried some new things but mainly made the baked goods which I already did a lot times before. So there is actually not much to say about new recipes. But, in summer, I found the following recipe and thought, even if summer is now gone and I am a little tiny bit too late, this picnic bread is yummy in every other season as well. 😉

Pine nuts

roast pine nuts until golden

preparing fillings

prepare fillings

putting the fillings onto one edge

put the fillings onto the edge

ready for cutting into yummy pieces

ready to eat

The recipe is from Leila Lindholms book ‘Backen mit Leila‘ but I actually found it on the following blog ohhhmhhh. (funny name). 🙂
I love this bread because you can decide by yourself which ingredients you want to fill in. I liked the version of ‘ohhhmhhh’ and decided to go with the same, but unfortunately I forgot to add the cheese. 😦 However, it was delicious anyway and perfect for bringing it to a great picnic with friends at the lake. The cheese can be separately added afterwards as well. Wohooo 🙂

Tomato bread with olives and pine nuts (adapted from Ohhhmhhh):

50g pine nuts,
roast in a pan until golden, put aside

300ml warm water,
1 tbsp honey,
2 tbsp olive oil,
1 tbsp coarsely sea salt,
mix together in a big bowl

15g fresh yeast,
add in small pieces into the water/oil/salt mixture and let dissolve properly

400g spelt flour,
add until dough is well done kneaded, let rest for approx. 40 minutes or until double-sized

put the dough onto a floured surface and roll out into a rectangle with approx. 1cm thickness

approx. 7 pieces dried pickled tomato, coarsely chopped,
1 tsp liquid honey,
1 handful of black olives, chopped,
put these filings along one edge and spread some water on the other edge, roll it up and combine both ends together, put a glass into the middle to keep the hole while baking

flour the top, cover and let rise for approx. 30 minutes

preheat the oven to 250 degrees Celsius and put a cup of water into the oven, put the dough into the oven and reduce the heat to 200 degrees Celsius, bake for approx. 25 minutes in the middle rack