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This is a blender recipe: (I made a double portion of this today,sometimes I bake it x 3 or x 4 )
4 eggs
1/2 cup sugar
2 tbsp flour
2 1/2 tsp baking powder
1 cup Hazelnuts chopped
Mocha filling:
2 tbsp soft butter
1 cup icing sugar
2 tbsp real strong hot coffee
1 tsp cocoa
1/2 tsp vanilla extract
1 cup whipping cream whipped
In a blender mix eggs,sugar until smooth,add flour,baking powder and finely chopped Hazelnuts. Now blend all on high speed,pour in two 8 inch greased forms and bake at 350 F for roughly 20 minutes,dark golden brown. For the filling cream together butter and icing sugar,add coffee,cocoa and vanilla extract. Spread between cooled layers and put on top of each other.Decorate cake with whipped cream and sprinkle with dark grated chocolate.
ENJOY !
3 eggs
1 cup flour
1 cup milk
1/2 tsp. vanilla extract if desired
pinch of salt
butter for the hot frying pan
Mix all smooth until no more lumps. Add a bit of butter in hot pan than pour a small amount onto hot frying pan.Pick up pan and rotate to spread batter. Cook to barely brown and turn pancake over. Serve as breakfast/lunch or dinner with apple sauce,any compote,or even add finely sliced apples/banana or blueberries. ( or even use jam to spread and roll up sprinkle with powdered sugar.
Sometimes I make a double or triple portion,the thinner they are the better they taste. Usually the first one is my trial pancake and the frying pan has to be hot and make sure your windows are open and fan is on..due to the frying smell
1/2 cup butter
3/4 cup sugar ( I take 1/2 only)
2 eggs
1/2 cup milk
1 1/2 cup flour
1 tsp baking powder
1 tsp salt
rind of 1 lemon
1/4 cup sugar for icing and juice of 1 lemon
Cream butter and sugar
Add beaten eggs with milk
Adding ingredients and lemon rind
Mix well and bake in greased loaf pan for 1 hour at 350 F
Remove from oven,cool 5 minutes and add combined sugar and lemon juice that you had heated up gently on low heat.Pierce cake with fork and pour juice evenly over loaf.Allow to stand 1 hour or so before removing from pan.
2 cups flour
1 cup ground almonds
1 1/4 cup salted butter
Knead well and make little shapes of cookies and sprinkle with caraway or cumin seeds.I made this recipe up and they have been a hit at home and among friends. Taste great served with Martini or a glass of Sherry,Portwine,Champagne or just red or white wine and even with mulled wine.
I put the 1 or 2% cottage cheese in a strainer covered overnight in the fridge and next morning I blend it in the food processor until creamy.
500 g cottage cheese container
3 eggs
3 tbsp semolina
150 gram sugar or less
knife tip of baking powder
1 lemon (rind and juice) the zestier the more flavorful
125 gram room temperature butter
Everything in a bowl,mix well with electric hand mixer and if you like add some golden raisins.
Bake in a springform for 70 to 90 minutes until golden brown. Cool cake,transfer and refrigerate. Freezes very well too!
* When guests come i usually make a double portion and when cake is cooled down I cover it with whipping cream and add berries (of your choice). But it taste delicious just plain with an ice coffee,cup of tea or black coffee.In summer it is absolutely refreshing and less calories if you just eat it plain.
8 ounces shredded sharp cheddar cheese
½ cup room temperature salted butter
1 tsp salt
½ tsp cayenne pepper
¼ tsp ground black pepper
⅛ tsp garlic powder ( optional)
1½ cups all-purpose flour ( I used wholewheat flour)
*sometimes I add a few ground nuts (of your choice)
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Quick and easy Hazelnut Torte !
