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

 

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Llet Merengada (Meringued Milk)

One on the most refreshing and healthiest drinks out there! This is a must for all hot summer houses. Anybody of any age can try it! Children love it, teenagers crave for it, and adults are enchanted by it!
I really don’t know where it’s typically from, all I know is this recipe of my mothers, and grandmothers. So it’s basically from their heart. I hope everyone tries it. It’s very easy to do, and very satisfying once you’ve tried it. A lot ofbeverage comes out, so you must share with friends, family, or even make a stand on the side-walk giving free drinks to hot, sweaty, thirsty people walking by! You’ll make their day for sure!

Well, enough chit-chat, give us the recipe! Most of you must be thinking… alright alright..
By the way, Llet merengada is in catalan.

 

Llet Merengada

Ingredients:

1 liter of milk

150 grams of sugar

the skin of one or two lemons

2 cinnamon sticks

2 egg whites

powderd cinamon

 

Preparation:

Heat the milk with the sugar, cinnamon sticks and lemon peel which has been cleaned before hand… As it starts heating up, never stop stirring the mixture, slowly and clock-wise. Remove any cream that may be formed. Whenever it starts boiling, remove it from the heater.

We prepare the meringue by beating the egg whites until fulffy and then we add a tablespoon of white sugar. We add it to the mixture, slowly and a stirring it with love. Once it’s all stirred in, you put it in the fridge and wait for it to cool.

 

Once it’s cool, you enjoy!

That’s it folks!

 

It’s a very easy recipe that everyone enjoys and it’s very very healthy. I hope you all try it. By the way, use good quality milk, like skimmed milk. And don’t remove the cinnamon sticks.

 

See you all soon! Remember if you want any recipe, or tips on how to prepare a special ocasion, just say the word!

 

Sangria, Fruiterita

Sangria

This recipe is dedicate to all of those people who come to Barcelona and try Sangria in a local bar for the first time. Especially to my dearest girl.

This makes the perfect summer drink, party punch. It’s easy to do, it’s vibrant, easy to drink… And you will be learning a typical Spanish drink!

I hope everyone can enjoy, and feel Barcelona nearer when you try it.

Summer in Barcelona

 

 

Home made

Ingredients:

– 3 peaches
– 2 oranges
– 1/2 lemon
– 50 grams sugar
– 5 cl of brandy
– 1 and 1/2 liter of red wine ( tinto )
– 1 cinnamon stick
– 1 glass of orange  juice
– 1/2 cup lemon juice
– 1 lemon rind spiral cut

Preparation:

Peel the peaches and slice them in half removing the bone and then cut in thin slices. After peeling the oranges and taken the bones out, cut into small pieces, do the same with the lemon.

Put all fruit in a bowl with sugar and brandy and leave to marinate for about 12 minutes. Then add the red wine, a glass of orange juice and lemon.

Later, add the cinnamon and the lemon peel and let it chill in the fridge. This drink should served very cold.

And that’s it! Oh wait…

A few tips:

Before consuming the Sangria, at the last moment without abusing add ice cubes. Especially don’t abuse.

You can also add a small bottle of lemon or orange soda too if you want to decrease the alcohol.

To make the perfect sangria you need to get Tempranillos. Or young red wine, if you can, with tones of fruit!

You can add other fruit to the mix if you like, like pears! Or whatever you want.

And that’s it!

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

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!

Peanut Butter Cookies

Another great American. The peanut butter cookie! Almost all (non allergic) Americans love them and can’t get enough of them.

These cookies are great for kids, and they go great with milk! Serious!

They don’t need much more presentation, because the are already famous, I give you, the Peanut butter cookies!!

Peanut Butter Cookies

Ingredients:

  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup butter, room temperature
  • 1/2 cup peanut butter
  • 1 egg
  • 1 1/4 cup flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Directions:

1- Beat the butter until creamy, 2 minutes. Add the sugars, beat for 2 more minutes. Mix in the peanut butter and egg. Mix together the  flour, baking soda, baking powder and salt.

2- Stir the dry ingredients into the sugar butter mixture.

3- Wrap the dough in plastic and refrigerate at least 3 hours.

4- Preheat oven to 375°F. Shape dough into 1 1/4 inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with a fork. Bake until light brown, 9 to 10 minutes. Cool on baking sheets for a minute; transfer to rack to cool completely.

 

And that’s it!

Tip of the day:  For chewier cookies, bake at 300°F for 15 minutes. You can also try variations like adding some peanuts, or any other ingredient.. M and Ms for kids! These are great to introduce kids into baking!

Feel free to request any recipe you want me to cover!

 

See you soon !

Preheat oven to 375°F. Shape dough into 1 1/4 inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with a fork. Bake until light brown, 9 to 10 minutes. Cool on baking sheets for a minute; transfer to rack to cool completely.

For chewier cookies, bake at 300°F for 15 minutes.