In love with…Banana Bread

Hello lovebirds,

Erstmals einen wunderschönen guten Morgen euch allen! Die Sonne scheint und ich kanns kaum erwarten, endlich rauszugehen und an die Donau zu fahren. Die Badesaison ist wohl eröffnet, yay. Ich war gestern bei Freunden zum Grillen eingeladen und da irgendwie schon für alles gesorgt war und ich trotzdem nicht mit leeren Händen auftauchen wollte, hab ich noch mein tolles Bananenbrot gebacken. Das Rezept ist richtig einfach und man kann das auch so ganz ohne Zucker machen, denn ich hab Oma’s selbstgemachten Löwenzahnhonig genommen statt dem Zucker. Anyways, probiert es doch aus und sagt mir Bescheid, was ihr davon haltet. Ich hab das Rezept von einer Kollegin aus Australien bekommen, also der Credit gehört nicht mir. Das Bananenbrot ist auch wahnsinnig lecker zum Frühstück. Einfach toasten, oder so essen. Mit Butter oder ohne. Ich ess auch manchmal Joghurt mit Beeren dazu.

So und jetzt ab an den Ofen äh Sonne meinte ich.

Love, M

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Was du dafür brauchst:

  • 3 reife Bananen
  • 2 Esslöffel Ahornsirup oder eben Löwenzahnsirup (ich hab 3 EL vom Sirup genommen und den Zucker weggelassen)
  • ½ Becher Zucker
  • 1 Becher Mehl
  • Prise Salz
  • 1 Ei
  • ein wenig Backpulver
  • gehobelte Mandeln
  • Schüssel
  • Gabel
  • Schneebesen
  • Becher
  • Esslöffel
  • Backform (am besten mit Backpapier)

Wie du es zubereitest:

Den Ofen auf 180°C vorheizen. Die Bananen mit der Gabel in einer Schüssel zerdrücken. Die anderen Zutaten hinzufügen und mit dem Schneebesen gut verrühren. Die Backform mit Backpapier auslegen und den Teig vorsichtig reingeben. Nach etwa 15-20 Minuten im Ofen, die gehobelten Mandeln oben draufstreuen und dann nochmals 15-20 Minuten backen lassen bis das Brot schön golden glänzt. Um sicher zu gehen, dass das Bananenbrot auch wirklich durch ist, kannst du mit einem Zahnstocher in den Kuchen reinstechen und wenn nichts drauf kleben bleibt, sollte es fertig sein. Einfach abkühlen lassen und genießen.

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Hello lovebirds,

First of all, good morning to you all. The sun is out and I am desperately waiting to go outside and chill at the Danube River. I guess the bathing season has officially started, yay! Yesterday, I was invited for a barbecue at a friend’s house and as everything had already been taken care of but I still didn’t wanna show up empty handed, I baked a lovely banana bread. The recipe is really simple and you can even make it without any sugar, as I replaced it with my grandma’s homemade dandelion honey. Anyways, just try for yourself and let me know what you think. I got the recipe from a colleague in Australia, so the credit’s not mine. The banana bread is also super yummy for breakfast. You can toast it, or not. Eat it with butter or without. I sometimes eat mine with yoghurt and berries but it’s actually really variable.

Enjoy the rest of the weekend!

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Here’s what you’ll need :

  • 3 ripe bananas
  • 2 tablespoons golden syrup or dandelion syrup if you have any (I used 3 Tbs of the syrup and added no sugar)
  • ½ cup sugar
  • 1 cup flour
  • Pinch salt
  • 1 egg
  • a bit of baking powder
  • sliced almonds
  • bowl
  • fork
  • whisk
  • cup
  • tablespoon
  • backing tin (with baking parchment)

Here’s how you prepare it :

Preheat oven to 180°C. Smash bananas with a fork in a bowl. Add other ingredients and mix thoroughly with a whisk. Put backing parchment in your backing tin and carefully add in your mixture. After about 15-20 minutes in the oven, add sliced almonds on top and let it bake for another 15-20 minutes until the bread is golden. To be sure that the cake is done, you can us a tooth pick. Just put it in the cake and slowly remove it, if nothing stays on it, the cake is done. Let it cool off, or eat it while it’s still warm and enjoy!

Love, M

In love with…baked cinnamon-honey apple

Hey lovebirds,

as moving to France has changed my life drastically (no oven seriously? How am I going to survive without baking?!) I figured I needed to come up with some simple recipes which isn’t necessarily a bad thing. Especially in times of stress and lack of time, it can be very useful to know a few easy, quick and some sort of healthy recipes. So here’s one of my winter favourites: baked cinnamon-honey apple.

Continue reading “In love with…baked cinnamon-honey apple”

In love with…poppy seed and raspberry cupcakes

Hi lovebirds, As I am quite satisfied with how yesterday’s cupcakes turned out, I thought it was time for me to share another recipe with you. For the very first time I got to use my new icing bag that I found under the Christmas tree, and I was surprised how lovely they looked without using a plastic bag. Enjoy your little pieces of heaven! Here’s what you’ll need for the sponge:

4eggs

70g crystal sugar

100g butter

40g icing sugar

¼ tsp cinnamon

salt

1tbsp lemon juice

1tbsp rum

125g poppy seeds

75g ground hazelnuts

Here’s what you’ll need for the icing:

100g butter

100g icing sugar

110g cream cheese

100g quark (soft cheese made from skimmed milk)

150g raspberry jam (blueberries/strawberries/raspberries for decoration)

Here’s how you prepare it: 1.)   Preheat your oven to 170 degrees and prepare your cupcake tin with little baking cups. 2.)   Separate the egg yolks from the egg whites. 3.)   Beat egg whites and crystal sugar to snow. 4.)   Whisk butter in a separate bowl and add in icing sugar, cinnamon, salt, lemon juice and rum. Make sure you beat it for at least 3 minutes to make your sponge rise. 5.)   Add in egg yolks and mix for about 2 minutes. 6.)   Alternately add in poppy seeds, hazelnuts and stiff egg white. Don’t forget to stir. 7.)   Carefully divide mixture in you baking tin. 8.)   Pop the tin into your preheated oven and bake for about 15 minutes until ready. (If you’re uncertain whether they’re done place a little toothpick in the sponge, remove it and see if anything’s on the toothpick. If there’s nothing on it, they’re ready to be taken out) 9.)   Leave to cool of. In the meanwhile prepare your frosting. 10.) Whisk butter in a separate bowl, add in sugar, cream cheese, quark and raspberry jam. 11.) Decorate your cupcakes. Bisou, M

In love with…a happy birthday to Lara&Michelle

It all started in Lyon where two girls of two different kinds fell in love…with a city and decided to share their adventures. It is incroyable that our little baby project is celebrating its first birthday today. We’ve enjoyed sharing our moments, voyages, recipes and ideas with you and we hope there’s a lot more to come. Since there is no birthday without a cake we’ve come up with a lovely chocolaty cupcake recipe to celebrate this special occasion and with Valentine’s Day on our doorsteps, see this as a little declaration of love to you guys for being so supportive! Love you guys! Happy Birthday!

Here’s what you’ll need (14 cupcakes): 1 egg (1 Ei) 20g raw sugar (Rohrzucker) 60g unsalted butter (Butter) 95g flour (Mehl) 55ml milk (Milch) 1 tsp baking powder (Backpulver) a pinch of salt (Brise Salz) 60g melted chocolate (I used a bit of butter to melt it) (geschmolzene Kochschokolade) 25g dark chocolate (Kochschokolade) 3 tsp dark cocoa powder (Kakaopulver) Icing: 100g unsalted butter (Butter) 40g icing sugar (Staubzucker) 200g cream cheese (Frischkäse) 100g melted chocolate (geschmolzene Kochschokolade) 1tsp dark cocoa powder (Kakaopulver) Here’s how you prepare them: 1.) Preheat your oven to 170 degrees and prepare your cupcake tin with little baking cups. 2.) Whisk butter in a bowl until it’s creamy. 3.) Add in sugar, egg, flour, baking powder, salt and keep stirring as you go. 4.) Melt your chocolate using a bit of butter. Heat it in the microwave and stir after 20 seconds. Keep stirring to prevent the chocolate from burning. 5.) Add your melted chocolate to the mixture and mix in carefully. 6.) Add in milk and cocoa powder and mix well. 7.) Grab a teaspoon and have a taste of your mixture. Make sure it’s sweet enough for you. If not, feel free to add some more sugar even though I doubt it’ll be necessary. 8.) Carefully divide mixture (1 tablespoons per cupcake) in your baking tin. 9.) Chop chocolate into fine little pieces and put some of them on top of your cupcakes. 10.) Pop the tin into your preheated oven and bake for about 15-20 minutes until they have a nicely bronze colour. Use a little toothpick to see if they’re done. If nothing comes off then they’re ready. 11.) Leave to cool off. In the meanwhile prepare your frosting. 12.) Whisk butter in a separate bowl, add in sugar and cream cheese. 13.) Melt your chocolate using a bit of butter. Stir after a few seconds to prevent it from burning. 14.) Add in melted chocolate and cocoa powder and stir well. 15.) If you don’t have one of those professional piping bags to put on the icing, just use a freezer bag like I did, cut off the edge, put in the icing and decorate your cupcakes. 16.) Enjoy your cupcakes and don’t forget to share them with friends or family! Bisou, L&M