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My Banana Cupcakes Recipe With Fondant Roses



Banana Cupcakes with fondant roses decorations ©Thelma Alberts
Banana Cupcakes with fondant roses decorations ©Thelma Alberts

It was a few months ago that I have last baked cupcakes. I wanted to make something different and checked my baking ingredients what I had in my kitchen cupboard and fruitstand. This time I did not plan to bake something special. I let my kitchen cupboard  “decide” what I could bake. I  found a few months old red and green fondant icing (expiry date on july 2016) ready to be use and mind you I have not decorated my cakes and cupcakes before with ready to roll fondant icing. I had ripe bananas in my fruitstand and so I decided to bake banana cupcakes with roses fondant icing. I baked the cupcakes for bringing with us in visiting my relatives to Holland.

This  is my basic sponge cake recipe which I keep on tweaking depending on the fruits I use. The spices I use depend on the fruits as well. I have use this basic sponge cake too when I baked my chocolate cranberries muffins for my article  in Hubpages.

Ingredients for Banana Cupcakes With Fondant Rose Icing:

  • 200 grams flour, sieved
  • 130 grams brown sugar, preferably (white sugar will do as well)
  • 1 tablespoon vanilla sugar
  • 2 tablespoon baking powder
  • 100 gram vegetable oil
  • 200 gram fresh milk
  • 2  eggs
  • 25 gram dark chocolate powder (70% chocolate)
  • 1-2 bananas(depends on the size how small or big), mashed with the use of a fork
  • Ready to roll pink or red fondant icing for making roses decoration and green for making the leaves
  • Chocolate glaze (ready to heat in the microwave)
  • chocolate sprinkles

Needed:

  • cupcakes baking tin (12 pieces)
  • cupcake papers
  • handmixer
  • weighing scale
  • mixing bowl
  • measuring deep bowl
  • spatula
  • ice scooper
  • baking brush
Banana Cupcakes
Banana Cupcakes with fondant roses decorations ©Thelma Alberts

Procedure:

  1. Combine the sieved flour, brown sugar, vanilla sugar, baking powder and dark chocolate powder in a mixing bowl.
  2. In a measuring deep bowl, measure the fresh milk and then add the vegetable oil in it. Add the eggs and mix them well before adding them to the flour mixture. Blend them together but don´t overdo it.
  3. Add the mashed bananas and  blend them together.
  4. Put the cupcake papers on the cupcakes baking tin.
  5. With the use of ice scooper, scoop the banana batter and put 2/3 in the paper cups.
  6. Bake in the moderate heat of the oven, 175 °C for about 20 minutes or until the tootpick you stick in the cupcake comes out clean.
  7. Heat the chocolate glaze and brush it on top of the cupcakes. Add the sprinkles and the fondant decorations while the glaze is still wet.

Note: You can make up to 20 cupcakes from this recipe. It really depends on the size of the paper cups you are using. 

BTW, I was lucky to have found cupcakes package in Aldi for transportation. Thanks for reading this recipe and I hope you´ll try this. Feel free to comment and share this to any social media sites that you have. Enjoy baking. Good night!

Copyright 2015, All Rights Reserved by ©Thelma Alberts



DIY From A Gingerbread House Kit

My newly built DIY Gingerbread House
My 1st newly built DIY Gingerbread House 2015 ©Thelma Alberts

At last my 2 DIY Gingerbread houses are finished. I bought the DIY Gingerbread houses kit in Aldi so I did not have to bake for the roofs, walls, floor and chimney. I save the time in baking. The DIY kit had all the ingredients I needed including the candies. I only had to add confectioners sugar and egg white for making the paste.

I did not really counted the time I spent for making these houses because I was so deep in concentration when making them that I forgot the time. All I know was that I spent an afternoon for building them while listening to a relaxing music and pasting the houses with confectioner sugar and egg white and let them dry for overnight. Then this evening, I finished decorating them. I love the finished products. I made 2 gingerbread houses for gifts.

Gingerbread Building "Materials" ©Thelma Alberts
Gingerbread Building “Materials” ©Thelma Alberts

Ingredients: 

  • 1 Gingerbread House Kit
  • 250 grams confectioner sugar
  • 1 egg white ( room temperature)
  • tootpicks as many as you need
  • a cardboard wrapped in a Christmas gift paper for putting the Gingerbread house
  • rotating or spinning cake board
  • knife
  • drinking glass or plastic or books for supporting the newly build house
  • sieve and a bowl
  • electric mixer
  • icing bag
Gingerbread House Building Site ©Thelma Alberts
Gingerbread House Building Site ©Thelma Alberts

How To Build It:

  1. Gather all the ingredients on the table.
  2. Put the wrapped cardboard on the rotating cake board.
  3. Sieve the confectioner sugar in a bowl and add egg white. Then blend it in the electric mixer until the consistency is hard enough to use it as a paste. Then put it in the icing bag and it is ready to use. Don´t make it so hard as you will have a difficulty in getting it out from the icing bag.
  4. Put the floor on the middle of the cardboard and start building the house by following the instruction. Not all DIY Gingerbread kit has a detailed instruction so please concentrate in building by your own description.
  5. I made it like this: After putting the floor, I pasted the lower part of the back wall by using the confectioner mixture and pasted it on the floor. Then I put something (a glass or a book) behind it to hold the pasted wall.
  6. Then I pasted the right wall by putting the icing on the lower part and both sides of it. Then pasted on the standing back wall and pressed it a bit. I did the same with the left side wall.
  7.  I put the icing mixture on the lower part of the front house wall, then the inner sides where I pasted it to the 2 side walls.
  8. Then I put the icing paste on the upper sides of the back and front walls. After that, I pasted the 2 roofs. I fixed it with toothpicks to hold.
  9. The next I pasted was the chimney. I let the “building”  dry overnight.
  10. I decorated this the next day with candies and the decorations included in the DIY kit.
My 2nd DIY Gingerbread House 2015 ©Thelma Alberts
My 2nd newly built DIY Gingerbread House 2015 ©Thelma Alberts

Tips:

  • Use tootpicks to fix the walls to the floor and whenever you need it and get rid of it slowly when the house is dry for decorations.
  • If you have nobody to help you holding the walls while pasting, use books or drinking glass or plastic (photo) to hold it so it will not fall apart.

This is the second time I think I have use ready to build gingerbread house as I have no time for baking the gingerbread. I hope you will like it. Please feel free to comment and share to any social media sites that you have. I have an article in Hubpages about making gingerbread house. If you want to check. Thanks for reading.

Copyright 2015, All Rights Reserved by ©Thelma Alberts

Leberkäse and Knödeln with Brown Sauce

Leberkäse with Knödeln in brown sauce
Leberkäse with Knödeln in brown sauce

Hello Guys! It´s been a while since I have written my last recipe. That is because I have not done a lot of cooking these last few weeks. I was looking at my smartphone photos and behold I have seen that this recipe  I am going to write is not written yet in my blogs. Thanks to my ever fond of taking photos.

Leberkäse is a German especialty from the south of Germany, some parts of Austria and and some parts of Switzerland. It is a kind of meat loaf. Leberkäse (Leberkaese) means liver cheese in english language. It is called Leberkäse as there was liver included in this food when it was first made but nowadays, no liver is included in it. Only bacon, pork and beef. The texture of this meat loaf is like a cheese and that is how it got its name.

Knödeln / Knoedeln ( Knödel in singular form) are potato dumplings simmer in a boiling water for about 30 minutes. It really depends on the package how many minutes I have to prepare it. There are many kinds of Knödeln. Some are made out of  older Brötchen ( bread rolls) or flour. The packages are sometimes in a potato flour mixture that you have to shape it yourself or a ready to boil shaped Knödeln. If I have visitors, I use the Knödeln flour mixture because I can usually make 12 pieces out of a package. If only for me and my hubby, I buy the ready to boil package.

 

Ingredients: for 2 persons

  • a package of Knödeln
  • 4 slices of ready to fry Leberkäse
  • oil for frying the Leberkäse
  • 1 piece of leek, chopped
  • a piece (2-3 tablespoons) of butter
  • 1 clove, diced garlic
  • small onion, cubes
  • 5 pieces of champignons, sliced in tiny pieces
  • 1 tablespoon tomato paste
  • 2-3 tablespoons of flour
  • 1/4 liter of beef or chicken broth
  • salt and pepper to taste

How To Cook:

  1. Prepare the Knödeln by following the package instruction.
  2. Fry the Leberkäse in the heated frying pan with oil until brown.
  3. In another pan, saute the chopped leeks in a medium heated pan with butter and simmer until tender. Taste with salt and pepper.

For the sauce: 

  1. Put a small piece of butter in a medium heated sauce pan.
  2. Add the garlic and the onion. Stir.
  3. When the onion is glassy, add the washed and sliced champignons. Stir the mixture well.
  4. Then add the tomato paste and stir again.
  5. Add the flour and sit the mixture constantly so there will be no lumps.
  6. Then add the beef or chicken broth. Let it simmer until the sauce has thicken. Then taste with salt and pepper. If you want, you can add chili powder in this sauce.

Serve the Leberkäse and Knödeln with  champignon brown sauce. This recipe takes about 30 to 45 minutes in cooking. It depends on how fast you cook. Enjoy this German food.

Copyright 2015, All Rights Reserved by ©Thelma Alberts

 

 

Broccoli Stir Fry With Bacon Slices

Stir Fry Broccoli with Bacon
Stir Fry Broccoli with Bacon

It´s been a while since I have eaten boiled rice and stir fried vegetables. After I went to the dentist this afternoon, I was shopping some food which I used for my dinner cooking. Eating just a small sandwich for brunch before going to the dentist made me hungry that I was craving for some Asian food. When I arrived home, I drunk my creamy mug of PG tea before I started cooking for dinner. The dinner was early then.

Ingredients:

250 grams of bacon slices

vegetable oil

2 cloves garlic, crushed

1 small onion, cubes

1 piece of broccoli (around 200 gram), cut into pieces and washed

1 small carrots, peeled, washed and sliced slantly

1 small ginger root, peeled, washed and sliced thinly

1 spring onions, sliced

1-2 tablespoons of  soy sauce

1 pince chili (optional)

salt and white pepper powder to taste

How To Stir Fry:

  1. Heat the frying pan or wok.
  2. Fried the bacon until brown and set aside in a plate.
  3. Saute the garlic, the ginger and the onion cubes.
  4. Then add the broccoli and the carrots.
  5. Stir fry the mixture until tender.
  6. Then add the bacon slices, spring onions, soy sauce, chili and salt and pepper to taste.
  7. Mix well and put off the heat of the frying pan.
  8. Serve with boiled rice and a cucumber tomato feta salad.
Stir Fry Broccoli with Bacon with boiled rice.
Stir Fry Broccoli with Bacon and boiled rice.

Cucumber Salad with Tomato and Feta:

  • Half of a cucumber
  • 4 ripe tomatoes
  • 50 gram Feta
  • 3 tablespoon of olive oil
  • 1 teaspoon of lime or lemon juice
  • 1 teaspoon or more of  honey
  • salt and white pepper powder
  •  parsley and chives

Procedure:

  1. Wash and cut the cucumber and the tomatoes.
  2. Slice the Feta cheese, parsley and chives.
  3. Put the oil, lime or lemon, honey, salt and pepper in a bowl. Mix well. Spice it as you wish.
  4. Then add the parsley, chives, tomato, cucumber and Feta slices.
  5. Mix well and serve with the boiled rice and the stir fried broccoli with bacon slices.

This meal serves for 3 persons.

Copyright 2015, All Rights Reserved by ©Thelma Alberts

Cucumber, Tomato and Feta Salad
Cucumber, Tomato and Feta Salad

If you want to have more recipes, check my other kitchen  blog https://thellyscucinainternational.blogspot.de/

Ricotta Tortellini With Tomato Sauce

 

Ricotta Tortellini with Tomato Sauce
Ricotta Tortellini with Tomato Sauce

Have you tried eating Tortellini? Tortellini are Italian pasta in ring shape. These pasta are filled and are formed like Tortelloni, with the only difference of the size. Tortellini is smaller than Tortelloni. Tortellini are stuffed with mince meat, ricotta cheese or spinach vegetable.

There are plenty of ready made Tortellini in the supermarket. I only have to boil water  with salt in the pot and add them to the boiling water for 6 to 10 minutes. It depends on how tender I would love them to eat. Then drain them in the colander or strainer. Drizzle a bit of olive oil so they can´t stick to each other.

Ricotta Tortellini
Ricotta Tortellini

Ingredients:

500 gram Ricotta Tortellini

For the simple tomato sauce:

olive oil

1 clove of garlic, crushed

1 small onion, cubed

1 can of tomato sauce with chunk tomatoes in it

1 teaspoon of tomato paste

1 teaspoon of pizza herb spices

fresh basil, sliced

salt and pepper to taste

Parmesan cheese for the topping (optional)

How To:

  1. Heat the frying pan in the medium heat and add olive oil in it.
  2. Sauté the garlic and onion.
  3. Add the can of tomato sauce. Mix well. Add the tomato paste, salt and pepper to taste.
  4. Let it boil and put off the heat and add the pizza herb spices and fresh basil leaves.
  5. Put the cooked and drained Tortellini on a deep plate.
  6. Add the tomato sauce on top.
  7. Serve this with Parmesan cheese and any leafy green vegetable salad.
A Simple Tomato Sauce
A Simple Tomato Sauce

Tips if you want another sauce for a change:

  • You can fry  bacon strips after number 2 procedure before you add the tomato sauce from the can.
  • Or you can add tuna flakes instead of bacon.
  • Or shrimps instead of tuna flakes or bacon.
  • Or make a Bolognese tomato sauce by adding  beef or pork mince meat instead of the shrimps, tuna flakes or bacon.
  • Be creative with your salad too.

I have learned this recipe from where I have worked before but I was tweaking on it and have changed this recipe  a lot. This is my own adaptation of ricotta Tortelline. You might be eating the same pasta the whole week but with the change of the sauce, it makes a big difference. Enjoy your Italian meal!

Copyright 2015, All Rights Reserved by ©Thelma Alberts

 

 

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