Category Archives: Sweet dish

Soy yoghurt poffertjes…

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Hi,

Have you ever been in the Netherlands and tried poffertjes? These are small, fluffy pancakes which are usually served with butter and powdered sugar. I love them. My son unfortunately cannot eat them because he  has an allergy to all ingredients that are used for the poffertjes. Inspired by my husband’s family member I made a small change used yoghurt instead of milk. Also the other ingredients were adjusted to my son’s needs. The result was slightly different because of little sour taste from yoghurt and you could taste a bit of soy (I used soy yoghurt) but we still loved it. I am curios if you liked it too. I encourage you to go for traditional recipe and use normal caw milk or experiment a bit like me and use caw/soy vanilla yoghurt or quark. I think you will like all versions of this recipe.

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Ingredients (for 15 poffertjes):

  • 1/2 soy yoghurt
  • 2 quail eggs
  • Pinch of salt
  • ca. 1/2 cup of spelt flour

Know-how:

  1. Combine soy yoghurt, quail eggs and pinch of salt. Whisk smooth.
  2. Add spelt flour and whisk smooth again. The cake must be as for pancakes, therefore play around with yoghurt and flour in case the structure is too thick or too loose.
  3. Heat oil, add soup spoons of the batter and create mini pancakes.
  4. Fry from both sides until poffertjes become nicely golden.

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Enjoy,
Anna *OnMyDish.wordpress.com*

 

If you are interested in my other posts, I encourage you to make use of “Post Index” where you can locate and learn about all the posts on my blog.

Vanilla soy yoghurt cake…

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Hi,

I was looking for an interesting, vegan cake recipe on-line. I couldn’t find anything with the limited ingredients I had at home. Therefore I decided to risk and did this. The result was great!

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Ingredients

  • 2 cups of spelt flour.
  • 1 package of backing powder (for 500g flour).
  • 1/2 cup of sugar (I used the brown one).
  • 1.5 tablespoon of linseed.
  • 3 quail eggs.
  • 4 tablespoons of maple syrup.
  • 1/2 cup of vanilla soy yoghurt.
  • 1/2 teaspoon of vanilla aroma.
  • 1/2 cup of oil.
  • Handful of raisins.

Know-how:

  1. Pour 1,5 tablespoon of linseed in 3 tablespoon of hot water. Wait approximately 3 minutes.
  2. Mix all dry ingredients.
  3. Add soaked linseed, eggs, vanilla soy yoghurt, maple syrup,  vanilla aroma and oil to the dry ingredients. Mix until smooth consistency.
  4. Add raisins and mix with a spoon.
  5. Place baking paper into a 25x12cm loaf tin and pour the cake mixture into the tin.
  6. Transfer to the oven and bake for 45min in 180oC.
  7. Cool and enjoy.

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Enjoy,
Anna *OnMyDish.wordpress.com*

 

If you are interested in my other posts, I encourage you to make use of “Post Index” where you can locate and learn about all the posts on my blog.

Sweetened condensed milk with puffed spelt “candies”…

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Hi there,

Today I want to share with you my best ever recipe… I call it best ever because it reminds me my childhood when there were limited products available. This kind of sweets was awesome. My mom always made it with love and joy as she knew that is what I love the best. Unfortunately I am missing one ingredient (or maybe two) which are not available in the place where I live now but still I could achieve almost the same taste as in the past.

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The recipe is slightly time consuming because of the cooking time but it is very simple and worth of your time… and you need just two ingredients 🙂

Ingredients:

  • A can to sweetened condensed milk.
  • Puffed spelt, approximately 100g.

Out of 1 can of milk and 100g puffed spelt you should get 3 full big dishes of the “candies”.

 

Know-how:

  1. Pour cold water in a pan to cover approximately 1/2 can of sweetened condensed milk. Cover pot with a lid.
  2. Boil for about 2,5 hours. Leave the can in the pot until cold.
  3. Open can and mix with puffed spelt.
  4. Place into the small paper baking moulds for cupcakes.
  5. Eat directly.

 

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I love to eat these “candies” directly when they are still crispy but you can put them into a fridge or freezer.

 

Enjoy,
Anna *OnMyDish.wordpress.com*

 

If you are interested in my other posts, I encourage you to make use of “Post Index” where you can locate and learn about all the posts on my blog.

Apricot “Rafaello”…

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Hi,

Inspired by my previous discovery vegan, super quick banana cake… I decided to look around in vegan world of sweets.

My son loves sweets… which kid doesn’t? I wanted to find a healthy, easy and attractive sweet for my son. Once I’ve came across apricot “Rafaello”… I though I’ll give it a shot. I was surprised how quick it is and how tasty, especially when it’s still warm! We loved it and that’s definitely something I’ll make more times.

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Ingredients:

  1. Half cup of dried apricots
  2. Half cup of sliced almonds (peeled)
  3. Half cup of coconut flakes
  4. Few drops of vanilla extract
  5. Pinch of salt

Know-how:

  1. Pour dried apricots in very hot water for few minutes.
  2. Drain apricots and place into the blender.
  3. Add the rest of ingredients into the blender and mix well until you get a sticky consistency.
  4. Farm balls (you can put a whole peeled almond inside if you wanted to).
  5. Coat with coconut flakes.
  6. Enjoy!!!

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Enjoy,
Anna *OnMyDish.wordpress.com*

If you are interested in my other posts, I encourage you to make use of “Post Index” where you can locate and learn about all the posts on my blog.

Vegan, super quick banana cake…

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Hi,

My son is allergic. He is allergic to many things among others to some crucial, commonly used in daily life ingredients such as milk, eggs and wheat. I’ve learned to find replacements for all these products or just simply make dishes without them.

Today I want to present one of the greatest recipes I’ve found on the internet and immediately modified to my needs: vegan and super quick banana cake…

It’s so simple and quick, I still can’t believe I need so little ingredients and no time to make it.

Vegan super quick banana cake

 

Let’s get started 🙂

Ingredients:

  1. Four bananas (if you have less, use e.g. three bananas and 3/4 of a cup vegan milk)
  2. Two cups of flour (I use spelt flour)
  3. 1tbsp. of baking powder
  4. 1/2 cup of oil
  5. 1/4 cup of sugar

Know-how:

  1. Blend bananas in a food processor or manually.
  2. Add oil and sugar, blend again.
  3. Sift the flour, add baking powder and blend again until well mixed.
  4. Place baking paper into a 25x12cm loaf tin and pour the cake mixture into the tin.
  5. Transfer to the oven and bake for 45min in 180oC.
  6. Cool and enjoy. You can decorate the cake with sugar powder.

 

As you see it’s very simple and quick. When I am short of bananas I substitute the amount by 3/4 of a cup vegan milk. The maximum I replaced where two bananas which I substituted by 1,5 cups of a vegan milk. I used rice, spelt and rye milk. I don’t taste much difference.

 

Enjoy,
Anna *OnMyDish.wordpress.com*

 

If you are interested in my other posts, I encourage you to make use of “Post Index” where you can locate and learn about all the posts on my blog.

Madeira tomato

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Hi,

As usual during the holidays I decided to taste something new. While shopping in one of the supermarkets I immediately got interested in so called “English tomatoes”. I’ve never eaten such tomatoes’ before…

I decided to try them out….

1 [1]

2 [2]3 [3]

My first impression… they look beautiful and don’t really look like tomatoes. They can easily substitute fruits. If you half them, the inner side looks a bit like maracuja (passion fruit)… black seeds, juicy. They taste something in between “normal” tomatoes and fruits. Sweet, sour-  I can’t decide.

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Here’s my idea of eating this tomato… I decided to eat it in sweet version, together with natural yoghurt and honey.

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In this way I got tasty and healthy “fruit” tomato yoghurt:)

Ingredients (for 1 person):

–          1 English tomato

–          1 natural yoghurt

–          2tbsp. honey

Know-how:

  1. Half tomato, and remove the inner part.
  2. Mix with natural yoghurt and honey

Voila…

Cheers,

Anna

Source:

[1] http://ipt.olhares.com/data/big/160/1609661.jpg

[2] http://1.bp.blogspot.com/_hGvZnSAW9Eg/TCUORG8dVpI/AAAAAAAABTk/urECax2OlCQ/s1600/P6230080.JPG

[3] http://4.bp.blogspot.com/_x3Zh8WVlBqQ/THveN8dvQXI/AAAAAAAAAME/35gyVWYwzgk/s1600/DSCN0966.JPG

Waffles…

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“I love waffles…”

 

This is pretty awesome in USA…Many hotels offer you waffles for breakfast!

That’s really great way to being your day:) Sweet, delicious, positive….

 

Ahhh, I really miss it!

waffle- breakfast

 

 

Do you remember a movie: A Very Harold & Kumar Christmas? 🙂

It would be nice to have your own “Wafflebot”:)

wafflebot waffelbot

 

Greetings,

OnMyDish.wordpress.com

 

 

Fat Thursday 2013

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Hi there,

It’s been a long time since my last post.

Recently I have little energy. It doesn’t mean I do not cook, or buy ready meals… I just can’t motivate myself to sit behind PC:)

We are still in the middle of winter, tortured with cold temperatures and snow. Luckily spring is coming, days are longer and flowers start to bloom.

On Thursday last week I got spoiled with Polish (and German) tradition called “Fat Thursday”.

Fat Thursday

* On picture: meringues, fried doughnuts, apple turnovers, baked doughnuts

Fat Thursday is a tradition associated with the celebration of Carnival in the last week before Lent. It is an excuse to eat large amounts of sweets, cakes, angel wings (in Polish “faworki”) and especially doughnuts (in Polish “pączki” known in Germany as “berliner”). These are kind of doughnuts, a small circular cake, fried in hot fat filed with jam or marmalade, served with sugar powder or sugar icing.

Tradition says that Lent is a time of fasting and penitence, and that the next opportunity to feast and eat sweets would not be until Easter. Is that the reason why Polish eat extreme amounts of “pączki” and “faworki”??? 🙂

This year I skipped my favourite  angel wings and concentrated on “pączki” and meringnues (in Polish “bezy”).

I ate couple of meringues and 3 doughnuts 🙂

Below you’ll see how to make meringues.

meringues

Ingredients (for ca. 12-14 pieces):

– 3 white of an egg

– 100g sugar powder

Know-how:

1. Whisk the egg whites together and add constantly a bit of sugar powder.

2. Once the mixture is thick and glossy, scoop it up on to the baking sheet and make an oval shape.

3. Bake for about 40 minutes in 120oC.

meringues

meringue

What I like the most about homemade meringues is the crispy exterior and soft, a bit chewy interior. I find it much better than a uniform crisp texture throughout the whole meringue that you have in commercial ones.

meringue-interior

meringue-interior

And here some pictures of my doughnuts:)

doughnut

fried doughnut

doughnut

my doughnuts

doughnut with jam

* With extra jam on the top:)

backed doughnut

* Baked version of doughnuts:) = LIGHT doughnuts…

Enjoy,

Anna *OnMyDish.wordpress.com*