Sunday, October 23, 2011

Bite-size nutella brownies

Today's recipe is perversion brought to a whole new level. It's basically 90 % nutella, 10 % flour, 180 °C and then be happy.
When I was a little girl, breakfast would mean one slice of golden toast (that was the brand name) and nutella on top. But breakfast at 7 in the morning was not my favorite meal of the day and I guess sometimes I just simply refused to eat anything. So in order to not let me go to school hungry, my Dad used a little trick: he would draw images into our nutella-breads with the tip of his knife. I remember that flowers were very popular, as well as hearts, and the combination of my (or my sister's) name with a heart was the most dearly loved scraffito. And it also worked in the sense that we would then eat the master piece.
Today, I no longer eat nutella every morning (maybe because no one would scratch pictures into my toast and my dad lives to far away) but I still find it equally challenging to eat something at 7 in the morning (smoothies are the answer, no chewing needed, just gulping). But whenever I do eat nutella, I either eat it on a bun with a thick layer of butter underneath the nutella (perverted, I know, but try it, sooooo goood!) or on the soft part of a brezel (yummmm).
I always have a jar at home but I need like a year to finish a glas, so I went on the look out for nutella-recipes. This nutella brownie recipe is a true gem: very few ingredients, baked in 10-15 minutes and super delicious.



 copyrigth of all photos j.

Bite-size nutella brownies

150 gr of nutella
30 gr of flour
20 gr cocoa powder
1 large egg
1 pinch of salt
some hazelnutes, cut into pieces

Preheat the oven at 180 °C (gas stove 2-3). Mix the nutella with the egg, then add the other ingredients. Use small paper cups and fill these with about a teaspoon of dough each. Sprinkle with the hazelnuts and bake for about 10-15 minutes. You want the inside to still be moist. When they start to crackle on the top, they should be about right. 

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Sunday, October 16, 2011

Italian apple cake

The best strategy when fighting against an enemy bigger than yourself is either to run away, or to pretend that you can master the situation. Since my current enemy is my gas stove, number one is not really an option. So this Saturday, I decided to pretend that I have always done all my baking in a gas oven, that I could sooo do this. And...it worked! I am positively surprised how well it went. I picked one of my favorite recipes to try to bake with my new oven and I am really glad that it did not let me down.
This Italian apple cake was a discovery my Mom once made and ever since, it became one of those family recipes that is always a good choice. I really don't know what supposedly is Italian about it, and in my case, French would be more precise since I used real Bourbon Vanille from La Réunion. Do I hear you say oooooo and aaaaaaaa and mmmmmhhh? Well, on one of the coming Sundays, I will let you know why I currently have the honor of using such a top-notch product.



copyright of all photos j.


Italian apple cake

100 gr of melted butter
1 tbsp of vanilla sugar
200 gr of sugar
a pinch of salt
2 eggs
100 gr of flour
2 tsp of baking powder
100 ml of milk
900 gr of apples

Preheat the oven at 160 ° C, which as I now learned means grade 2 or 3 on a gas stove. Melt the butter and let it cool off again. In the meantime, peel the apples, quarter them and cut them into thin slices. Now, mix the melted butter, the eggs, the sugar, the vanilla sugar and the salt, then, add the milk, the flour and the baking powder. Last but not least, add the apple slices. Pour the mix into a 30 cm diameter pie dish, or use small ones for single servings. Bake for about 40-45 minutes until the dough has caramelized and turned golden brown. The cake is best when enjoyed luke warm.

Thursday, October 13, 2011

Oopsy daisy

She's alive! She's back! Well, sort of.
This is what happened the very first time I was cooking on my new gas stove in my new apartment. Let's put it this way: the smoke detector is working!


 copyrigth of all photos j.

The three most important things I have learned so far:
1. When you turn on a gas stove, it is very very hot very very fast.
2. When you turn on a gas stove, it is very very hot very very fast.
3. When you turn on a gas stove, it is very very hot very very fast.

In order to calm you down, I can tell you that I have not lost my cooking mojo and the Zürcher Geschnetzeltes which caused all the trouble tasted delicious. The recipe will follow as soon as I can handle my camera in the heat of the action...