Thursday, December 3, 2009


The ultimate christmas feeling: the smell of glühwein through the whole house. Oh I love that smell so much!! If only it could be christmas all year long!
This version is alcohol-free, a nice plus for me since I'm no fan of alcohol! It still gives this heart-warming smell and it's really easy and quick to make as well!!
There's not much to say about it. I thought it was truly wonderful! Depending on whether you leave the spices in shorter or longer you get a sweeter or more tangy taste. It also depends on the amount of spices, feel free to add more or less or even more. According to the original recipe, cardemom should do well in the warm drink as well.


1,5 liter applejuice
3 cinnamon sticks
5 whole star anise
10 dried cloves

1. Poor the applejuice in a small pan and add all the other ingredients. Heat the pan on a low fire. Make sure the applejuice doesnt boil!
2. Leave for about half an hour or until you think it tastes good. Serve warm!

It's real simple isn't it? I couldnt even write it down in more than two steps!! That saved me some energy I could spend in the pictures! haha!

Some more pictures of the juice! I like the sight of all the spices floating in the apple-juice! xP And dont you just love my mug? Thanks to the loveliest Shawnie for that one! ^-^




Friday, September 4, 2009

Vanilla pan

It's my own version to the melon pan! :D I really want to make melon pan some time, or taste it, but they just don't sell it here and they don't sell melon extract (one of the main ingredients of the melon pan) either.. So, for that part, I'm screwed, but that doesnt mean I can adjust it to something that requires ingredients they do sell around here.. So, I came up with vanilla pan! It's a small sweet bun (very delicious!!) that consists out of two layers. It was a bit awkward to make, but the result was stunning! Next time, I promised myself, we're not only going to make something delicious, we're going to make it look nice as well! I really want to turn them into little turtles!! x3


Bread dough:
300 gram (white) bread flour
1 1/4 tablespoon instant dry yeast (6 grams)
36 gram caster sugar
1 teaspoon salt (5 grams)
1 1/4 teaspoon milk powder (6 grams) (I used powdered coffeemilk for this)
250 ml warm water
30 gram (unsalted) butter (room temperature)

Top layer:
80 gram (unsalted) butter (room temperature)
90 gram caster sugar
80 gram egg
200 gram cake flour
2 gram baking powder
vanilla extract (or any other extract for a different taste)

Bread dough:
1. Sift the flour and add the sugar, salt and milk powder into a large mixing bowl. Add the yeast as last and mix the mixture until everything is well blend in.
2. To let the water adjust to the texture, add the warm water a little at a time, in about 4 to 5 times (or more). Don't add it all in one time!
3. Mix the ingredients with a spoon or fork, until it is too firm to continue. Take the dough out and continue kneeding on a lightly floured surface.
4. Kneed the dough for about 5 minutes or until it no longer sticks to the surface. Add more water if the dough is too dry, or more flour if it is too wet.
5. Flatten the dough and butter in the middle. Fold the edges of the dough around the butter, to trap it inside. Start kneeding again. This will be a bit awkward (it was for me), but after a while the butter will be absorbed into the dough. This could take about 10 minutes.
6. Place the dough in a slightly butter-greased bowl and cover it with a damp towel or cling wrap. Leave it in a warm place for about an hour or until doubled in size. In the meanwhile start making the top layer.

Top layer:
1. Add the sugar and butter into a bowl. Mix these using an electric mixer until the mixture becomes creamy and pale.
2. Add a little bit of the vanilla extract and mix again.
3. Put the eggs in a different bowl and lightly beat them with a whisk or electric mixer.
4. Add the eggs into the butter-mixture, little bit at a time (about 3-5 additions). Mix well after each addition.
5. In a different bowl sift the cake flour and baking powder.
6. Add this mixture to the butter mixture in about 3-5 additions. With the electric mixer, or a spoon, mix everything well. Devide the mixture into 12 portions (this isn't neccisary). Leave the mixture in the fridge until you need it (or for half an hour).

Bread dough:
1. Kneed and punch the dough again while making sure to press all the trapped air out.
2. Devide the dough into 12 portions and shape them into little balls. Place the balls onto a lightly greased or grease-proof paper-lined oven tray. Cover with a damp cloth or cling wrap again and leave to proof for about 10 minutes.

Finishing touch:
1. Remove the top layer from the fridge and devide it into 12 portions if you have not already.
2. Take two pieces of cling wrap or plastic bags and on one put a little dough ball. Flatten it a bit and put a flattened ball of pastry layer on top.


3. Cover it with the second cling wrap or platic bag and roll the bags with dough between your hands into a ball. Make sure the two mixtures "attach" to eachother.
4. Remove the cling wrap or plastic bags and put the ball back onto the oven tray. Make sure the top layer doesn't cover the bread dough all the way down to the tray. Leave about a centimeter/inch left for the dough to be able to rise in the oven.
5. Repeat the past steps 11 times, until all the buns are done.



6. When all balls are on the baking sheet you can start decorating them. Using knives, forks, cookie cutters or anything you can find to decorate the balls as you want.
7. Leave the buns for 50 minutes to an hour. Preferably in a warm place. It's not needed to cover them this time.
8. Bake the buns in a pre-heated oven at about 170 degrees Celsius or 340 degrees Fahrenheit for about 10 minutes or until they turn golden brown and a food pin or fork comes out dry.


There you have your delicious Vanilla pan! I really loved these breads and didn't add anything to them, but you could put sugar or jam inside or cover them with powdered sugar. I'm defenitely going to make this one again and this time make little turtles!

Saturday, June 27, 2009

Simple sushi

- This is the oldest post I still have! I remember deleting a lot of posts because I was so embarrassed of them, and this is the oldest one that managed to survive. Even though (I assume) it's better than the ones I deleted, I could still hide in embarrassment, but I'm also really happy that I am still blogging and that I continue to learn - 

Making sushi really is one of the most simple things to do. It does take a lot of time though. But it's really fun to do with some company ^^ Watch out that you dont eat too much while making it! You might not have anything left for when you need it xP
I wrote the recipe on another site once, and actually was too lazy to adjust it, so just copied it. It doesnt make the recipe less though xP
Just to show you how my table looks like when we are making sushi again, I have a picture. Due to the lack of any better pictures, I'll update as soon as possible.


- sushi nori (seaweed leaves)
- sushi rice
- sushi vinegar if you want it xD
- egg
- sugar
- crabsticks
- salmon
- mayonaise
- cucumber, tomato or whatever kinda vegetables you can think of!

First cook the rice! With enough water, dun burn it.. Then let it cool down. In the meanwhile mix the egg with a bit of sugar (I dunno, two eggs with a spoon?) and frie it in a pan. Let this one cool down too. Make sure you have a knife, spoon, breadcutterknifethinggiething, a plate and space! Dumb all the food you need on the table and sit down :) take a sushi nori leaf, dump rice on one edge and spread it out. Put mayonais on it (if you like) and then put crabsticks on it (these go best with mayonaise). You can also add the egg and a bit of cucumer. Really tastes nice, make sure to role it up and use rice as glue to make the end stick. Make sushi with whatever other ingredients you have too and eat them! Make sure to add some sauce, just to make it taste a bit better xD Soy sauce is cool for it.. or mix a bit of wasabi paste with say sauce for ehh.. wasabi sauce.. also tastes really good :)

Type: This is the kinda food you wanna be making when you have A LOT of time (it takes a lot of time, believe me, can take two hours for just a small amount of sushi) and still want to keep it simple. It's really not hard to make. Also good for when you're not too hungry, but want to eat a lot... Or for when it's really hot, and you don't want WARM food inside of you xD

This picture is from my Christmas dinner '09. Ready to start making sushi!



Some sushi we made, ready to eat! Including wasabi saus. It's lovely!