Vanille Kipferl Austrian Cookies

Hello eveyrone,

It’s been sometime since I’ve last posted a recipe. Now that it’s Christmas time and we’re in the middle of winter, I’d like to share with you a very nice cookie. It’s called Vanillekipferl, it’s an austrian cookie that is just perfect and right for winter. It’s a nice gift to give to anyone, a box full of these cookies will have someobdy with a smile all through winter !

I hope you all can try them.

 

Vanille Kipferl

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Ingredients:

  • 300g flour
  • 150g ground almonds
  • 175g butter, cut into small cubes
  • 1/4 teaspoon salt
  • 100g sugar
  • 1 packet vanilla sugar
  • 2 egg yolks
  • confectioners’ sugar and vanilla sugar for rolling and dusting

Preparation:

Preheat oven to 350 degrees F. (175 C)
Mix all the ingredients to a short-crust dough, wrap and refrigerate until firm for one hour. Line 2 baking sheets with parchment paper. Pinch off tablespoons of dough and roll into short ropes. Bend into crescent moon shapes on baking sheets, leaving about two inches between cookies.

Bake for 10 to 15 minutes in the preheated oven, until lightly browned. Mix confectioners’ sugar and vanilla sugar together, then toss the hot cookies in the mix. Carefully roll warm cookies in the vanilla sugar.
You can store the cookies in a sealed tin for several days.

 

Makes around 30 cookies!

 

These are perfect as I said before to bring to a new years eve gathering or just a simple gift to someone !

 

Enjoy them and I’ll see you all soon !

-Matt

 

Coffee Ice Cream

Hello everyone!
Since it’s still summer I feel like giving out a icy recipe that will for sure be to your enjoyment and to those with whom you share! It’s one that has to be in everyone’s recipe note-book, because it is ALWAYS a hit.. and it’s so delicious and easy to do, it should be a sin not having it in you repertoire.

Food is to share, so after preparing this wonderful recipe, meet some of your friends / family, or use it for a refreshing and satisfying desert!

 

Coffee Ice Cream

Ingredients

1½ cups whole milk
¾ cup sugar
1½ cups whole coffee beans
Pinch of salt
1½ cups heavy cream, divided
5 large egg yolks
¼ tsp. vanilla extract
¼ tsp. finely ground coffee or espresso powder

 

Preparation

Combine the milk, sugar, coffee beans, salt and ½ cup of the heavy cream in a medium saucepan over medium-high heat.  Once the mixture is warm and just begins to bubble, remove from the heat and let steep at room temperature for 1 hour.

After steeping, return the saucepan with the coffee mixture to the burner over medium heat.  Pour the remaining 1 cup heavy cream into a large bowl and set a mesh strainer over the top.  In a separate bowl, whisk the egg yolks until smooth.  Once the coffee mixture has become warm again, slowly pour the mixture into the bowl with the egg yolks, whisking constantly to temper the eggs.  Return the egg-coffee bean mixture to the saucepan over medium high heat.

Cook the mixture, stirring constantly and scraping the bottom, until the mixture thickens and coats the spatula or spoon (about 170-175° F.)  Pour the custard through the strainer and stir it into the cream.  Press on the coffee beans in the strainer to extract as much of the coffee flavor as possible, then discard the beans (I used a heavy-bottomed drinking glass to do this.)  Mix in the vanilla and ground coffee or espresso powder.  Chill the batter over an ice bath, or in the refrigerator.  Chill thoroughly in the refrigerator and then freeze in an ice cream maker according to the manufacturer’s instructions.

 

And this is it! Enjoy!

 

Oh, by the way, use good coffee, you will notice the difference!

 

 

 

The Mojito

People form the united states, if you’re under 21, you can’t try this 😉

This is a recipe for all of those who can drink alcohol! And for those who cant, just don’t pour in any Bacardi! It’s great for summer because mint gives a very refreshing feel!

Drink with caution! And don’t drive afterwards!

Ingredients

  • 1/2 ounce lime juice
  • 1 teaspoon superfine sugar
  • 3 leaves mint
  • 2 ounces white rum
  • club soda

Instructions

In a smallish Collins glass, muddle lime juice with 1/2 to 1 teaspoon superfine sugar.* Add the few mint leaves, mushing them against the side of the glass. Fill glass 2/3 with cracked ice and pour in the rum.** Pitch in the squeezed-out lime shell and top off with club soda or seltzer. Serve with a stirring rod.

This one responds well to playing around, as long as you keep it within limits. There are some who like to replace the sugar with 2 teaspoons cane syrup; it’s hard to find here, but you can make a pretty good substitute by bringing a cup of Demerara sugar (“Sugar in the Raw” works) to a gentle boil with 1/2 cup water; keep refrigerated. In either case, it adds a nice mellowness to the thing. Some — cocktail historian and restaurant critic William Grimes, for one — prefer their mojitos to be Draques, sin fizz. That’s good, too. We like ours with the fizz, though, but also with a tablespoon of 151-proof Demerara rum floated on top. Another wrinkle has to do with the mint. The Cuban species, “yerba buena,” is different from the standard U.S. spearmint; supposedly, the Cuban stuff is available. Worth keeping an eye out for.

* Depending on how sweet you like ’em; we like ours a bit tart.

** Bacardi is, of course, traditional; for a fuller, slightly rummier taste, try Brugal, from the Dominican Republic, or Angostura, from Trinidad.

This is great to refresh the summer afternoons and nights! It’s a great party drink! I hope you can all enjoy it with your friends!

I’ll be posting soon! Ask me for a recipe

Matt

Vanilla Ice Cream

Vanilla Ice Cream

Everyone should have a recipe for Vanilla Ice Cream in their book of recipes. This one will serve you well! It’s fresh and not very complicated. You can serve Vanilla Ice Cream with almost anything. I strongly reccomend that you try it with brownies, apple pies, warm berry crisps, caramel sauce or chocolate sauce! Anything that you think that it’ll be nice
Soon it will be summer, so I don’t have to tell you… Make this recipe for your friends when you invite them over ! It will be a very nice detail!

Well, without further chit-chat, I give you the Vanilla Ice Cream!

 

Ingredients

1 cup (250ml) whole milk

A pinch of salt

3/4 cup (150g) sugar

1 vanilla bean, split lengthwise

2 cups (500ml) heavy cream

5 large egg yolks

1 teaspoon pure vanilla extract

Preparation

1- Heat the milk, salt, and sugar in a saucepan. Scrape the seeds from the vanilla bean into the milk with a paring knife, then add the bean pod to the milk. Cover, remove from heat, and infuse for one hour.

2- To make the ice cream, set up an ice bath by placing a 2-quart (2l) bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl.

3-  In a separate bowl, stir together the egg yolks. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.

4- Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.

5- Strain the custard into the heavy cream. Stir over the ice until cool, add the vanilla extract, then refrigerate to chill thoroughly. Preferably overnight.

6- Remove the vanilla bean and freeze the custard in your ice cream maker according to the manufacturer’s instruction or into your freezer.

A nice tip: Used vanilla beans can be rinsed and dried, then stored in a bin of sugar. That sugar can be used for baking and, of course, for future ice cream making!

Another tip: If you put it in your freezer, you must take it out from the freezer every hour for 5 minutes, to make the crystals smaller.

 

Experiment with this recipe! And always share with everyone you can that’s the secret to happiness!

 

See you all soon!

 

 

Rice with Milk (Arroz con leche)

Arroz con leche

I’ve been inactive lately.. Because I’ve had a ton of work at the university !! So, please pardon me.

Today, I will post a typical Spanish recipe. Arroz con leche, some say that Arroz con Leche descends from the Moorish occupation of Spain centuries ago, as may be evidenced by the traditionally Arabic mixture of cinnamon and rice. It may be savored warm or cold, though most Spanish establishments tend to serve arroz con leche straight from the oven. If you wish, you may decorate the finished pudding with raisins and an extra sprinkling of cinnamon. I don’t usually put any

Now that summer is behind the corne I would like everyoine to try it cold. On a  hot day. It is such an unusual mix for a desert… but strangly delecious and refreshing!

Ingredients:

  • 2 cups (16 fl. oz) milk
  • 1 cinnamon stick
  • 3 strips lemon rind
  • Pinch of salt
  • 1/2 cup (4 oz) short-grain white rice
  • 3 medium egg yolks beaten
  • 1/3 cup (3 oz) sugar
  • 1/2 stick (2 oz) butter
  • 1 teaspoon ground nutmeg

Preparation:

In a large saucepan, slowly bring the milk, cinnamon stick, strips of lemon rind, and salt to a boil. With a slotted spoon, remove the cinnamon and lemon rind. Stir in the rice and egg yolks, reduce the heat, and allow the rice to simmer for about 15 minutes, stirring constantly.

When the rice is soft, add the sugar and butter and combine well. Pour the mixture into a serving dish, sprinkle with nutmeg, and serve warm.

And that’s it!

Please comment on what recipe’s you would want !

See you soon!

Crêpes

The third time in one day, I’m on fire!! Literally.. because these crêpes are gonna be on fire.. !

Well, what we have here is a very basic French crêpe recipe. Remember that the crêpes are not pancakes..

The crêpes are to be combined in many ways. Chocolate, honey, cream, strawberries, yogurt… anything! YOu have to use your imagination. But for those who have never tried them, i recommend basic chocolate, honey and jam!

Well, here it is!

Crêpes

Ingredients:

  • 1 cup all-purpose flour
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup water
  • A pinch of salt
  • 1 tablespoon of sugar
  • 2 tablespoons butter, melted
  • Orange peel ( grated)
  • Cognac

Directions:

In a large bowl, insert the water and the milk, after that sift in the flour and stir until there is no little bubbles or grains of flour. Add the sugar, salt and the butter. After that add the eggs. Stir well. Add the orange peel and if you want some anise to aromatize it.

Leave the mixture in the fridge for 1 hour.

Heat a girdle and butter it so the crêpes wont stick. Pour some of the batter onto the gridle and spread it out tilting the pan in a circular motion. You have to have a even surface ( more or less )

You turn the crêpe over once the crêpe has a golden color with a fork. Once turned, more or less after 30 seconds more and they will be done.When you are going to serve them, you can add a little cognac and flame it, right after you have flamed it, you can add the jam, honey, sugar, maple syrup whatever you wish!

I recommend chocolate for those chocolate lovers. But you must add the chocolate onto the crêpe once you’ve flipped it. So it well partly  melt and the result is amazing. Try them with anything you imagine! Strawberries with yogurt, ice cream, sliced orange with honey (the recipe is also on my blog).. all of these are very healthy and really really tasty.

And that’s it!!!

 

On what occasion shall you do this? You can do it for your couple, surprise him/her with some crêpes with some fresh orange jucie brekfast at the morning! Snacks.. any time is great!

 

See you next time, and enjoy!