Mornings

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It’s been a while since I’ve done this.

/ Banana pancakes*
/ 1 pear
/ orange juice with tap water
/ PG tips

 

Recipe for single serving pancakes:

Ingredients
1 banana
1 egg
2 tablespoons flour

What to do
Mash the banana with a fork (or mixer if you want). Add egg and flour. Stir until you have a smooth batter.
Heat a pan and grease with a bit of butter. Pour the batter and wait for bubbles to show, then turn the pancakes. Bake until golden.

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Apple Scones

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I’ve made these a couple of times and because it’s such a basic, quick and easy recipe it’s quickly becoming my go to “Sunday morning, I want warm breakfast with freshly baked stuff” breakfast item.

So let me share this little gem with you.

Ingredients
225g flour
2tsp baking powder
1tbsp sugar
a pinch of salt
75g butter
1 egg
75ml milk
2tbsp honey
1 apple, chopped in small pieces

What to do
Pre-heat the oven to 220°C.
Sift together the flour, baking powder, sugar, and salt. Add in small pieces of the butter and mix it until the dough has a crumbly texture.
Add the chopped apples. In a bowl beat together the milk, egg and honey. Add this to the dry ingredients and stir until you have a smooth dough.
Roll it until it’s about 1,5cm high and cut into pieces. I used a small glass to make round shapes, but you can do pretty much whatever you want.
Bake for 8-10 minutes and enjoy them warm!

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Peanut butter-Banana-Chocolate-Oatmeal Cookies

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I feel like it might take you longer to say that recipe name than it does to bake these cookies.

In an attempt to get rid of the excess amount of peanut butter that was residing in my kitchen, I looked up a couple of recipes. Originally my plan was to make peanut butter granola, but then I found a recipe for peanut butter-oatmeal cookies and just couldn’t resist. I haven’t made cookies in so long!

This is the recipe source I used, but I adapted it (I only had one banana, and no coconut oil or agave sirup, so I split the amount in half and worked with what I had at home).

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Ingredients

1 large, ripe banana
1/2 tbsp sunflower oil
1 tbsp honey
1/4 cup of peanut butter (the original source said creamy, I used chunky and I like that it has the extra crunch to it!)
1 1/4 cup of rolled oats
1/2 tsp baking powder
1/4 tsp cinnamon
a pinch of salt
1/2 cup of dark chocolate (I chopped it myself, but chocolate chips work just as well) I used more because… chocolate!

What to do

Pre-heat the oven to 180°C (350°F) and line a baking sheet with baking paper.
Mash the banana in a large bowl. Add the peanut butter, honey and oil, mix until it is smooth. In a medium bowl mix together the oats, baking powder, salt and cinnamon. Add it to the banana-peanut butter mix and stir it together. Add the chocolate chunks and stir until it is well blended.
Use 2 spoons and drop the mix on the baking sheet. Bake for around 10 minutes or until the cookies set.

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Rhubarb-Strawberry-Apple Pie

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Rhubarb is back in season, and if you can remember from last year, I go absolutely crazy whenever rhubarb hits the markets.

It’s not a joke, it’s something I take very seriously! I love it. It’s just so easy to make and I love the crisp and sour taste!

Last year I made Rhubarb – Curd Cheese Cake and Rhubarb – Curd Cheese Tartlets. I was tempted to just go back and repeat these recipes because I couldn’t really find anything that tickled my fancy but then I stopped and thought “well, why not do your own thing?”

Why indeed?

Among my friends and family I’m mostly known for three things and ironically I haven’t posted either of those recipes here yet.
As it is I’m known for my Chocolate-Coffee Cake, my Chocolate – Banana Bread and my Apple Pie.

Then I started thinking – I could make that Apple Pie and just switch apples for rhubarb. And yes, it really was that easy. Kind of.
I had to tweak it a bit as I went but if you’re like me and enjoy the hands on cooking more than the fussy weighing of the exact amount of grams, then let’s get started, shall we?

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Ingredients

400g flour
40g sugar
1/2 tsp salt
200g butter (unsalted at room temperature)
1 tbsp vinegar

1kg rhubarb
400g strawberries
1 apple
200ml strawberry juice*
50ml maple sirup (honey works just as well)
3 tbsp lemon juice
1 tsp cinnamon
2 tbsp rum
2 tbsp cornstarch
1 egg
2 tbsp milk

* I used strawberry juice but rhubarb leaves more juice than apples so I ended up having a lot of liquid in my fruit mixture which I had to drain out again. So you can either forgo the strawberry juice (as well as the lemon juice as rhubarb is already very sour) or you can just put it in and then drain the excess liquid before you put the fruit on the dough.

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What to do

Preheat the oven to 180°C.

For the dough you mix together the flour, 25g sugar, salt, 175g butter (room temperature and cut in small pieces), vinegar and 9 tbsp cold water until you have a smooth dough.
Divide the dough into two pieces, wrap in foil and let it chill in the refrigerator for 2-3 hours.

Wash, clean and cut the rhubarb and apple into small pieces. Don’t worry if they’re a bit bigger as it will cook and soften anyway. Add the strawberry juice, lemon juice, maple sirup (I usually always use honey instead), cinnamon and rum and let it cook for about 5 minutes. Wash and cut the strawberries and add them to the mixture. If you think this isn’t sweet enough you can add some (brown) sugar or more honey if you want to.
In a separate cup put together the cornstarch with 3 tbsp cold water and stir it until it dissolves. Add this to the fruit mixture and let it cook for another minute or so. Leave the mixture to cool.
If you have used the juice (or even if you haven’t) and the whole mix seems very runny, try to get rid off the excess liquid by draining it.

Grease a form with the remaining butter. Roll the dough until it fits the form, put it in and then prick the bottom with a fork.
Put the fruit mixture in the form. Roll the remaining dough and cut into stripes so you can braid it on top of the fruit.
Mix the egg yolk with the milk and brush it on top of the dough.

Bake for around 60 minutes.
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A couple of days later I basically made the same thing but without the strawberries. I also tried my hand at braiding the crust around the form. With the leftover dough I made some rustic tartlets filled only with rhubarb (cooked with honey, rum and cinnamon – basically that’s all you need!).
It really is easy and such a fun and creative way to try new things.

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Kokos Gugelhupf (Coconut Gugelhupf)

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Invited to a friend’s place we realised in last time that the cake we made might not be enough for 30+ people. So what do you do? You seek help from your good old friend the Becherkuchen. This literally translates to “Cup Cake” but not in the sense in which we all know and love cupcakes. It’s more related to the measurements because you only use one cup of each ingredient, throw everything together and pour it into a form. Gugelhupf basically means the form and shape in which it is baked.

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In any case, this is what my mum and I came up with:

Ingredients

1 cup of sour cream (or plain yoghurt)
1 cup of coconut flakes
1 cup of all purpose flour
1 cup of sugar
1/2 cup of oil
1 package of baking powder
1 package of vanilla sugar
3 eggs

Butter and flour for the form.

I used a 250g cup of sour cream, but since you use the same cup to measure the other ingredients it should be fine if the cup is a bit bigger. In that case though you might want to add 1 egg.

What to do

Pre-heat the oven.

Start pouring the cup of sour cream in a mixing bowl. Fill the cup again with the other ingredients to measure them. Put everything in the same bowl and mix quickly and pour in the greased and floured form.

Bake at 180°C for around 40 minutes.

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I apologise for the strange pictures but I have never, and probably will never win awards for how my baked goods look. In this case I worked together with my mum and she forgot to butter the inner circle of the Gugelhupf form so the middle stuck to the form and I couldn’t very well cover it up with icing sugar. I do promise that it tastes really nice though. In fact, I just finished eating my third piece ;-)