Sunday, July 27, 2014

Mango & Coconut Popsicles.


Take a lick,
orange sweet,
white cream.

Drip, drop, drip.

Catch some
on your tongue;
summer medley.

Fun, mhhh, fun.

...

Coconut & Mango Popsicles

time 20 minutes prep, 6 hours or overnight freezing
yields 6-8 popsicles

coconut:
200ml full-fat coconut milk
1 tsp. pure vanilla bean paste or extract
1-2 Tbsp. sweetener

mango:
200ml mango puree
1 tsp. lemon juice
1 Tbsp. sweetener

Whisk together the coconut milk, vanilla and sweetener until smooth and creamy.
Set aside.
Fill into the popsicle molds and pop into the freezer for 15 minutes.
In a separate mixing bowl, stir together the mango and lemon, adding the sweetener.
For a creamy pop: pour the mango filling into the popsicle molds, give it a short stir with a skewer.
Freeze for 30 minutes, then insert the popsicle sticks and continue freezing for 6 hours, or until firm.


Wednesday, July 23, 2014

Moving.


Doch immer wenn etwas neu beginnt, sagt etwas in mir das wars.
Doch ich fühl' mich federleicht, weil es sich fast immer lohnt.
(‘Barfuss’ Clueso)

Literal translation:
Yet everytime something new starts, something else tells me that’s it.
Yet I feel light as a feather, because it’s almost always worth it.

I really like this sentence, it's from a German musician - it’s actually more articulate, smooth and melodic sounding in German.
Everytime you begin something new, the old comes to an end.
I’m beginning a new adventure and coming home to a life I started last year.
I’m moving back to Portland, Oregon.
I’m very excited and actually feel light and relieved.
This excitement overwhelms most negative feelings, like sadness of saying goodbye to my loved ones.

The move won’t change anything blog-wise, I’ll still be posting recipes once a week.
You’ll just have me introduce you to places in the States instead of Germany.

Auf bald, Deutschland. 
Hey there, ‘Merica!

Sunday, July 20, 2014

Lime & Buttermilk Baked Donuts.


Circle.
Sweet sands,
green specks.
Milky mirror, 
green dabs.
Tang on tongue.

...

Lime & Buttermilk Baked Donuts

time batter 20 minutes, baking 15 minutes, finishing 15 minutes
yields around 18 doughnuts

batter:
135g all-purpose flour
100g sugar
25g brown sugar
1 tsp. baking powder
1 tsp. lime zest
1/4 tsp. kosher salt
pinch of freshly grated nutmeg
1 large egg, beaten
125ml buttermilk
1 Tbsp. unsalted butter, melted
1 tsp. pure vanilla extract

topping:
1 cup powdered sugar
1/8 cup lime juice
or
plain sugar to toss

lime zest for garnish

Preheat your oven to 175 degrees Celsius.
Sift together the dry ingredients.
In a separate bowl whisk together the wet ingredients.
Pour the wet into the dry and mix until just combined.
Fill the wells of the donut pan 3/4 of the way with batter (pour or pipe).
Bake for 10-12 minutes until golden brown and a tooth pick or cake tester comes out clean.
Let rest in pan for another 5 minutes and gingerly loosen them from the pan.
Either roll them in granulated sugar with lime zest or make an icing by combining the powdered sugar with the lime juice, drizzling it over the doughnuts and sprinkling with lime zest.


Wednesday, July 16, 2014

D.I.Y.


 (cristal rock necklaces and dreamcatcher)

For a whole while now I've been trying to only gift self-made gifts. 
I can only speak for myself, but I really enjoy getting d.i.y. presents from people that mean something to me. 
You just know that they invested some thoughts and some time. 
So, this month's project is an appeal and reminder to invest time into gifts and also letting your creativity flow. 

(I found old sketches, scribbles and poems)

Sunday, July 13, 2014

Cherry Clafoutis.

 

Remember when you wore
them as jewelry?
Flashing in the sun, 
the dark red
rubies.

Now those gems
nestled
in a sweet, soft
bed.
Warming mouth and tummy, 

...

Cherry Clafoutis

time 2 hours macerating cherries, 10 minutes preparation of the batter, 40 minutes baking time
yields one 26cm in diameter pan

300g fresh cherries
25g plus 50g granulated sugar
2 Tbsp. Cointreaux
20g butter, melted, plus extra to grease
2 Tbsp. demerara sugar
50g plain flour
1/4 tsp. himalayan salt
2 eggs, beaten
270ml whole milk
finely grated zest of 1/4 lemon

Wash the cherries and remove the stalks. 
Put in a bowl and lightly crush, so the skins pop but the fruit retains its shape. 
Add the first amount of granulated sugar and the cointreaux, toss together, cover and leave to macerate for two hours.
Preheat the oven to 180 degrees Celsius.
 Grease a baking dish just wide enough to hold the cherries in one layer, and add half the demerara sugar. 
Spin the dish round to coat the inside with demerara, then set aside.
Sift the flour into a mixing bowl and add a pinch of salt and the remaining granulated sugar. 
Whisk in the eggs, followed by the milk and melted butter, until you have a smooth batter. 
Stir in the lemon zest, then tip in the cherries and their juices.
Pour into the prepared baking dish or cast-iron pan and bake for around 35-40 minutes, until just set but still a bit wobbly. 
Sprinkle with the remaining demerara sugar and serve warm, rather than hot.