Ingredients for 15 muffins
2.5 cups of flour
half a cup of sugar
1 package of vanilla sugar
1 heaping tablespoon baking powder
1 level teaspoon baking soda
100 g white chocolate
1 cup plain yogurt (180 g )
1/2 cup sunflower oil
2 teaspoons lemon juice / lime
1 teaspoon grated lemon zest / lime
Preheat the oven to 180 degrees. In separate bowls combine the wet and dry ingredients , that is, yogurt and eggs , oil , lemon juice or lime. Separately combine: citrus peel, flour,sugar, vanillin sugar , baking powder and baking soda .
Pour the wet ingredients into the dry and properly mix the whole with a large spoon or spatula . Add 150 g blueberries and crushed white chocolate and stir gently. Put the dough into muffin forms ( 3/4 height). Decorate with the remaining blueberries. Put the muffins into the oven and bake for 25-30 minutes.. The top should be golden/brown . Before removing the check with a wooden stick if the muffins are baked . After baking, remove it from the oven , and after 5 minutes transfer them to the grid sheet and allow some time to cool.
Delicate, orange-pumpkin tart.
• 500 g ricotta cheese
• zest of 1 – 2 oranges
• a few drops of orange extract (optional )
• 2 tablespoons potato flour
• 2/3 cup sugar
• 4 eggs
• 1 1/3 cups (230 g ) roasted pumpkin purée*(roast cubed pumpkin for 1 hr in an oven; then puree it in a blender. Alternatively, use canned one.)
for decoration: eg. grated orange peel , crushed walnuts , whipped cream (36%)
Preheat the oven to C 180 degrees. Put the ricotta cheese into a large bowl, add orange zest and extract if you’re using , add the flour and mix on low speed mixer. Then add sugar and mix again . Add one egg each time mixing just for the ingredients to join. At the end add mashed pumpkin.
Place shortcrust pastry in a baking tray and sprinkle cinnamon over the surface of the tart. Add the cheese-pumpkin mixture and put in the oven. Bake for about 35 – 40 minutes or until the mixture is solid.
Baked tart sprinkle with grated orange peel , cut into portions, decorate with meringue or whipped cream.
Ratatouille V.2 Upgrade
1 large aubergine
2 small courgettes
2 peppers (red or yellow)
4 large tomatoes
1 medium onion
1 tbsp red-wine vinegar
2-3 garlic cloves
1 tsp sugar
bunch of basil leaves
Cut aubergines, courgettes and peppers into small chunks. Remove skins from tomatoes (place them first into bowl of boiling water)and chop them randomly. , chop onion, crush garlic.
Heat a tablespoon of olive oil on a large pan; place courgettes, saute for 5 minutes and remove from the pan. Repeat the same with peppers and aubergines. Be careful not to overcook the veggies, only soften them, they also should get a little golden-brown on each side.
Cook the onion on the pan for a few minutes together with garlic. Stir in sugar and vinegar, add tomatoes and a few leaves of chopped basil. Return the rest of vegetables to the pan, season with salt and pepper, cook for another 5 minutes. Might add some extra vinegar, for stronger flavors.