The post The best creamy Mascarpone Banoffee recipe! appeared first on The chef's cult.
]]>For the butter pie crust:
160 g flour
115 g butter (cold)
2 tablespoons cold water
For the toffee cream:
125 g mascarpone
170 g dulce de leche or caramel cream
125 ml whipped cream (unsweetened)
For the banana cream:
125 g mascarpone
125 ml whipped cream (unsweetened)
2 bananas
additional: 2 bananas for bottom layer
dulce de leche for topping
Servings: 6 servings
Preparation time: 90 minutes
Baking time: 15 minutes
For the butter pie crust:
5.6 oz flour
4 oz butter (cold)
2 tablespoons cold water
For the toffee cream:
4.4 oz mascarpone
6 oz dulce de leche or caramel cream
4.4 oz whipped cream (unsweetened)
For the banana cream:
4.4 oz mascarpone
4.4 oz whipped cream (unsweetened)
2 bananas
additional: 2 bananas for bottom layer
dulce de leche for topping
Servings: 6 servings
Preparation time: 90 minutes
Baking time: 15 minutes
Hello my little toffee-loving-sugar-pie, today we are making the best creamy mascarpone banoffee recipe! It’s a variation of the classic banoffee but with much more structure and creaminess. You should definitely give this recipe a try, you definitely won’t regret it!
How to make the butter pie crust?
To make the crust you need to follow just a few easy basic steps:
1. In a bowl mix the flour, cold butter and 2 tablespoons of cold water (it’s important that the butter is cold and cut into smaller pieces). When mixed the dough needs to be nicely blended with no butter clumps in it.
2. Cover the dough and let it rest in the fridge for half an hour (in the meantime prepare the two creams for the banoffee, find the instructions below)
3. Take out the dough and roll it out. To place it easier in the pie pan, you can first cut two pieces of plastic wraps (and stick together) and roll out the dough on the plastic wrap. When finished place it on top of the pie pan.
4. After placing the dough in the pan, let it rest again for 15 minutes in the fridge.
5. Preheat the oven on 180 ° C (356 ° F), take out the dough from the fridge and pick a lot of holes with a fork (to prevent the dough from rising while baking, if it still rises you can still add a few holes in the beginning of the baking process).
6. Bake 15 minutes, take out and cool down. Now it’s ready!
How to make the best creamy mascarpone banoffee?
Now we’ll discuss how to make our creamy mascarpone banoffee! This one is really easy and does not need any advanced cooking skills. For our creamy mascarpone banoffee recipe we’ll work in a few steps!
1. For the “toffee” cream carefully heat the dulce de leche, when liquid, slowly add it to the mascarpone. While doing so, slowly mix the cream on low speed with a hand mixer. Let it cool down for 20 minutes in the fridge.
2. For the banana cream, blend the bananas to a fine structure, and with a hand mixer, carefully mix it to a nice cream. Let it cool down for 20 minutes in the fridge.
3. Now whip the heavy cream, and add it to both, the banana and toffee cream. Incorporate it carefully with a spatula (to retain the cream structure of the whipping cream).
4. Take out your cooled down butter pie crust. Cut 2 bananas in small slices and place it on the bottom of the crust. On top of that evenly add the banana cream. On top of the banana cream add the toffee cream.
5. Let the banoffee pie cool down in the fridge. Additionally, you can add some dulce de leche topping on the pie. To do that heat it up, and with a spoon make fast movements across the banoffee pie.
Now you learned the best creamy mascarpone banoffee recipe! It’s not hard to make, all you need to do is follow a few important instructions. Let us know if you like your creamy banoffee pie!
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]]>The post How to make “Vanillekipferl”? Find out now! appeared first on The chef's cult.
]]>Traditional Austrian “Vanillekipferl”:
350 g flour
70 g sugar
210 g butter
100 g ground walnuts
1 egg white
Bourbon vanilla
Servings: 8 servings
Preparation time: 5 minutes
Baking time: 15 minutes
Traditional Austrian “Vanillekipferl”:
12.35 oz flour
2.5 oz sugar
7.4 oz butter
3.5 oz ground walnuts
1 egg white
Bourbon vanilla
Servings: 8 servings
Preparation time: 5 minutes
Baking time: 15 minutes
Here we are, my little shiny Christmas trees, almost at the end of the road, with Christmas being closer every day! The starting gun is ready and the big b(r)eak off can begin! Let the butter and flour Gods be with us, oh let us just make the perfect cookies this season (or every other)! We need to be gentle, jet brave and focused, just like my aunt Emma, but without the Christmas punch overdose! Let’s scrap off the fundamentals of Christmas cookies with this traditional “Vanillekipferl” recipe! But how to make “Vanillekipferl”? You’ll find out soon!
What are “Vanillekipferl”?
This traditional “Vanillekipferl” recipe, has sure some tongue twister capacity, but nevertheless they’re cute, snowy, and really yummy, everything Christmas kitchen stands for!
They somehow occurred in Vienna, some say because of the victory over the Ottoman (Turks), and therefore have the specific crescent moon shape! Thank the Austrian or the Turks, or precisely, the man who thought, “well things escalated quickly, therefore I need to bake”! Tank you Mr. Franz from Vienna, you saved the world, and let’s be honest, we appreciate cookies, not war! Love, peace and sugar coating is our new mantra!
“Vanillekipferl” (VAN-el-eu-KIP-fuhl) are traditional cookies found in Germany, Austria, Switzerland, Poland, Hungary, Romania, Slovakia, Croatia (and maybe your home), mostly during Christmas season or wintertime!
They are massively sugar coated (but if you don’t like it, you don’t have to) halfmoon shaped cookies! They are very crumbly when fresh and therefore require some of your attention, but in the end they regard you with something really special and unique! Now let’s jump right into our traditional “Vanillekipferl” recipe! Eins, zwei, Polizei? We have a tough cookie over here!
How to make “Vanillekipferl”?
Now we’ll discuss how to make “Vanillekipferl”? This one is really fast and easy. For our traditional recipe we’ll work in a few steps!
1. In a large bowl mix together all the ingredients. You’ll get a fine and shiny dough with just the right amount of everything in it!
2. Get your hands to work and form the “Vanillekipferl”! First make small balls and form them into a cylinder-like-shape between your hands. Bring together the ends of the cylinder shape and your cookie is ready shaped! We like to make them really small and cute, but yours can be as big as you like!
3. Bake them at 200 ° C (400 ° F) for 15 minutes, and now THE MOST important part as follows.
4. Take a plate and mix together the vanilla sugar and powdered sugar. While your cookies are still hot roll them in the sugar mixture! To get a really nice snowy coat they need to be still hot from the baking.
5. Let them cool down a few minutes and you are ready to go! My little cookie monsters, let’s roll!
Now you learned how to make “Vanillekipferl” ! Making them is really easy (as you see), all you have to do is just follow a few quick steps, that’s why we (and many others) love them so much. They are fast done, and really delicious! Maybe that’s why “Vanillekipferl” are one of the most popular Christmas cookies in Europe! What’s your opinion on “Vanillekipferl”?
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]]>The post Quick and easy 5 minute apple soufflé! Guaranteed! appeared first on The chef's cult.
]]>5 minute apple soufflé:
3 tablespoons all-purpose flour
3 tablespoons sugar
5 large eggs
For the apple base:
3 big apples
2 tablespoons butter
1 tablespoon sugar
Servings: 4 servings
Preparation time: 5 minutes
Baking time: 20 minutes
Hello my sweet little apple trees! Today we are making one of the fastest recipes we have written down in our dusty little recipe book and it’s called the 5 minute apple soufflé! You see, we have right in front of us the French charm in our warm-red (wine infused) cheeks, and therefore we are ready to start our cooking adventure! Oui, oui, oui!
What is the 5 minute apple soufflé?
It’s one of the easiest (and most gorgeous) dessert recipes you’ll learn, and we make it in our kitchen almost weekly! The French term soufflé resembles a baked egg dish in which the most important part is the trapped in air bubbles! The term comes from the French verb “souffler” which means “to blow” or “to inflate” if you like to blow or to inflate things just-like-we-do (whatever this means). The air is trapped in the egg whites and as the air expands (while being baked) we have the puffy-puff-puff that we want in a soufflé!
The base for our 5 minute apple soufflé is made out of apples shortly fried in butter and then poured over with the soufflé mixture. Sound so yummy, doesn’t it?
Important things to keep in mind!
To keep your 5 minute apple soufflé in shape we have to take notice of a few things.
Firstly, the egg whites and yolks need to be separated strictly (this means, a few drops of the yellow stuff in the white thingy is a bad thing!).
Secondly, we will first handle the egg yolks part of the recipe, to minimize the waiting time in which the beaten egg whites can lose its strength!
And last, everything you do needs to be gentle, soft and eaaaaasy (so leave the terminator aggression in your closet, my little apple tree)!
In this recipe we are making a deviation from a classic soufflé recipe, making it a little more Austrian in style. The twist is we’re making it with flour giving it a little more strength and reducing the use of puff-making-additions (like cream of tartar for example). This is more the Austrian style of preserving the air bubbles, and yet giving the dish a little more strength!
How to make the 5 minute apple soufflé?
There are just a few easy steps to this delicious recipe.
1. First peel your apples and cut them into little cubes. Heat up your pan and melt the butter. When melted (and hot) add the apples. Let the juice evaporate and add the sugar to the apple base.
2. To be fast and efficient, preheat your oven to 180 °C/350 °F (this way we’ll have the oven ready, just in time).
3. Now separate the egg whites from the egg yolks. We need only 3 egg yolks for the recipe (remove the 2 remaining egg yolks, but don’t throw them away, you can make pasta or other recipes with it, or just eat them right away!). The best way to separate the egg whites from the egg yolks is by passing the egg yolks from one half of the eggshell to the other, letting the egg whites drip off into a bowl.
4. Now take the egg yolks and mix them into one even-egg-yolk-paste.
5. In a separate bowl mix the egg whites, with just a little pinch of salt on medium speed until they are solid, nice and fluffy. Add the sugar and mix until the whipped egg whites get a shiny structure!
6. Over the whipped egg whites carefully add the flour evenly through a sieve. Now add the prepared egg yolk paste and carefully mix a few times with a spatula (until you get an even yellow fluffy mixture).
7. We are now ready to finish off our apple soufflé! Take out one small baking tray (our is 20×20 cm) and pour in your apple base. Cover the apple base with your soufflé mixture and bake immediately 20 minutes on medium heat. Do not open the oven while baking (although it may sound more attractive than Tom-Hardy-at-a-wet-summer-day)!
Serve still warm with powdered sugar topping and enjoy (we mean the dessert, not Tom Hardy)!
Quick cooking instructions!
- In a pan melt the butter, add the apples and sugar, reduce.
- Separate the egg whites from the egg yolks. Make a paste from 3 egg yolks.
- In a medium sized bowl, mix the egg whites, add the sugar and mix until shiny and fluffy.
- Over the whipped egg whites add the flour through a sieve. Add the egg yolk paste and mix carefully!
- In a small baking tray add the apple base and cover with the soufflé mixture.
- Bake 20 minutes on medium heat (180 °C/350 °F).
- Serve immediately and finish off with powdered sugar topping.
Today we learned how to make the best desserts with just a few basic ingredients: apples, eggs and Tom Hardy (just kiddin’)! The best kitchen recipes are meant to be easy, with ingredients available at your doorstep. Be local, be sustainable and aware! And as always if you like it share it, or don’t, or whatever you like. You are the master of your faith, my little apple tree!
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]]>The post The perfect New Year’s Eve dessert recipes! Four recipes you didn’t heard of! appeared first on The chef's cult.
]]>Hello my little colorful confetti! Now that we finished the argument about perfect Christmas turkey with aunt Emma, got (or gave) all the presents and burnt down the Christmas tree, it’s time to get on with things like New Year’s Eve. New Year new me never really worked, that’s why we shall do the best dessert and, somehow, survive the next year! Check out our guide to the perfect New Year’s Eve dessert recipes! They are deeply engraved in our heart, and let those desserts make your year a little better (and sweeter)!
The „between the river strudel” (međimurska gibanica)
The traditional name of this strudel is “Međimurska gibanica” (the name of the region is roughly translated like “between the river”, so let’s call it “between the river strudel”). With this strudel you’ll have your foodgasm moment and not only that, but every guest on the party will be envious about your perfect New Year’s Eve dessert recipe. It is made from 4 layers where every layer is separated by basic strudel dough.
The layers are made of walnuts, poppy seeds, fresh cottage cheese and cinnamon apples. It is really a prominent region dessert, but only a handful of people in the world know about it, yet even tasted it (so you are one lucky buttercup). The ingredients are widely available by locals, and they are very commonly used in a lot of desserts in the region.
The top and bottom layer of the “between the river strudel” is made from basic puff pastry dough. You can also buy all of it in the store, but my buttercup, you know me, we cook everything at home, because we can (and we’re gorgeous, of course)! You can find this yummy-yummy-put-it-in-my-tummy recipe here!
What are fritule?
Fritule are fried rum balls and our second choice for your perfect New Year’s Eve dessert recipe, (but why the rum, captain Jack?), on top of that, they are really quick and easy to make. The perfect fritule need to be golden-brown from the outside and warm and soft from the inside, with a nice sweet rum smell. The secret to good fritule is the basic dough which needs to be compact yet elastic.
A good recipe is therefore a must have, and we’ll gladly help with this one. The best thing with fritule dough is that it can be kept in the fridge for a few days with ease! When you’re in the mood for traditional fritule, just take out your dough and you’re easy 10 minute dessert recipe is ready to go (click here for the recipe) …
Zlevanka – Europe’s best secret dessert!
Except that it sounds like Trump’s daughter, it’s one of our favorite desserts! Why? Because it’s really easy to make and, believe me, it’s really ready in 5 minutes (except you need to bake it). Traditional zlevanka is a dessert recipe originating from Eastern Europe where it’s often made (okey, it’s again from Croatia but it’s great, and who cares really?). In past times farmers had only cows and a lot of milk, that often got sour! So as not to throw away the milk, they made this recipe from things they had like corn flour, sour milk and eggs.
Zlevanka was born, and this happened even before Ivanka Trump was in sight! Maybe Trump’s now somewhere writing a food blog with our topic on this easy 5 minute dessert recipe, naming it traditional Ivanka (zlevanka)! Let us take you to the recipe!
Let’s start the year with something different – the original Zebra Rolls!
For sure you heard of cinnamon rolls, they’re literally everywhere, but on the other side, they are getting sort of tedious. That’s why we designed this zebra rolls recipe, to be the little bad brother of cinnamon rolls. Zebra rolls are made with a specific technique of blending two doughs together, making the recognizable zebra pattern. And on top of that, just to keep you drooling, they’re filled with a delicious homemade chocolate-hazelnut cream. Sounds like a blessing and tastes like heaven! Let us blast you away with this delish recipe!
Now it’s time to thank you for everything you do (whatever it is, well not the bad stuff though …)! We believe in you, yes you can and you will! Therefore, we are wishing you not just another new year, but let it be full of joy, great recipes, even better wine, new ideas and memories you can put in your happy drawer! All the very best! XOXO!
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]]>The post MOUTHWATERING CHEESECAKE BAR RECIPE! THE BEST CHRISTMAS COOKIES YOU NEVER HEARD OF (PART 2#)! appeared first on The chef's cult.
]]>Cheesecake bar recipe:
Dough: 300 g hard flour
2 egg yolks
3 teaspoons baking soda
1 tablespoon sour cream
100 g sugar
200 g butter
Lemon zest (organic lemon)
Filling: 4 egg whites
200 g sugar
500 g fresh cheese/cottage cheese
Bourbon vanilla
Lemon zest (organic lemon)
Servings: 6 servings
Preparation time: 15 minutes
Resting time (dough): 30 minutes
Baking time: 30 minutes / 180 °C
Cheesecake bar recipe:
Dough: 10.6 oz hard flour
2 egg yolks
3 teaspoons baking soda
1 tablespoon sour cream
3.5 oz sugar
7 oz butter
Lemon zest (organic lemon)
Filling: 4 egg whites
7 oz sugar
17.6 oz fresh cheese/cottage cheese
Bourbon vanilla
Lemon zest (organic lemon)
Servings: 6 servings
Preparation time: 15 minutes
Resting time (dough): 30 minutes
Baking time: 30 minutes / 350 °F
Hello my sweet little Christmas cookies! Today we are revealing our juicy little secret, with this cheesecake bar recipe! The perfect cheesecake bars need to be compact, jet juicy and fresh, therefore perfect for the cold winter days. With family wilderness just around the corner, you need to have something to calm you down! Be your best Santa baby!
How to make cheesecake bars?
This cheesecake bar recipe is relatively easy, the most important thing to have in mind is to rest the dough and prepare a shiny and airy filling, but how do we do it?
1. Make the dough (it takes the most time and needs to rest)! Take a large bowl and mix together the flour, sugar and baking soda. Cut the butter in little pieces and add to the bowl. This way it will be easier to work the butter equally into the dough. Add the egg yolks and sour cream and finish everything off with a good pinch of lemon zest!
2. Mix everything together (when in need of cardio) manually, or with the machine (dear fancy-pants)! Cover it and move to the fridge for 30 minutes!
3. In the meantime make the filling! Take out your mixer and medium sized bowl! Mix together the egg whites and sugar, until they get a shiny, creamy and airy texture (takes usually about 5 minutes of mixing)! Then carefully incorporate the cheese with a baking spatula! Always try to keep the fluffiness of the mixture intact! Finish the filling with a pinch of bourbon vanilla and lemon zest (to your liking)!
4. Take out the dough from the fridge! Divide the dough in two identical pieces (one will be the bottom, the other the top of the bar). Thin out the dough pieces to about half centimeter! Butter and flour your baking tray and add the thinned bottom dough.
5. Add the filling on top of the dough. Distribute it evenly with the spatula!
6. Now we add the little kitchen tricks (of the real chefs). Roll up the second dough and put it on the filling (end of dough facing end of baking tray). Now unwrap it carefully and voila, no cracks, just cheesecake bar recipe perfection!
7. With a fork make a few holes on top of the dough (so the air can go out while baking).
8. Bake 30 minutes on medium heat (180 °C/350 °F).
9. When it cools down cut into little bars and serve. Yummy moment guaranteed (enjoy it for yourself or keep for the family)!
Quick cooking instructions!
- Make the dough! In a large bowl mix the flour, baking soda, sugar, butter, sour cream, egg yolks and lemon zest. Cover up and leave in fridge for 30 minutes!
- Make the filling! Mix together the egg whites and sugar. Add the cheese, bourbon vanilla and lemon zest. Make a shiny, airy and fluffy filling!
- Take out the dough and divide in two pieces. Thin out first and put on bottom of prepared baking tray.
- Add the filling and cover with the second dough.
- Bake for 30 minutes on medium heat (180 °C/350 °F).
- Let to cool down and cut into small bars.
This is our second recipe of the series of secret Christmas cookie recipes around the world! Now you learned how to make cheesecake bars, congratulations! You can share it or keep it secret for centuries! The decision is yours to make, will you be the green bitter Grinch or Santa’s Little Helper? Ho, Ho, Ho!?
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]]>The post Discover the traditional honey cookies! The best Christmas cookies you never heard of (part 1#)! appeared first on The chef's cult.
]]>Traditional honey cookies recipe:
700 g flour
250 g honey
3 eggs
3 teaspoons baking soda
3 teaspoons cinnamon
100 g sugar
100 g margarine
Servings: 6 servings
Preparation time: 5 minutes
Resting time: 30 minutes
Baking time: 12 minutes
Traditional honey cookies recipe:
24.7 oz flour
8.8 oz honey
3 eggs
3 teaspoons baking soda
3 teaspoons cinnamon
3.53 oz sugar
3.53 oz margarine
Servings: 6 servings
Preparation time: 5 minutes
Resting time: 30 minutes
Baking time: 12 minutes
Hello my little buzzy helpers! Today we are once again grabbing deep into the tradition bowl of hidden cookie recipes! We fought hard and we fought well to reveal this recipe to you, my friends! When you try this sweet, yet soft and tender, traditional honey cookies recipe, you won’t get enough of them! May the honey force be with you! Now buzz right into the recipe!
Where do traditional honey cookies come from?
Eastern Europe is full of honey cookies! They come in different shapes and sizes, but most notably is the nice-fluffy-roundish form that is traditional present in the whole area. They are called “Medenjaci” which resembles to “made from honey”. They are made in wintertime, especially during the Christmas holidays! Because nothing warms the heart better than a glass of mulled wine and this traditional honey cookies!
How long do they last?
Traditional honey cookies are made to last very long! If you do not eat them right away (which somehow always happens), they are very long lasting. Take your favorite cookie bowl, seal them properly, and they can last a decade! We still have the first my grandma made for me (just kiddin, we ate them all because we are insatiable little cookie monsters, yep, yep).
What honey to use?
Any honey-type is suitable, but we use mostly wildflower honey! Let it be (my Beatles) organic and full of flavor, not the two-bucks-Chinese-sugar-honey-type! The flavor of honey is of utter importance for the flavor of traditional honey cookies, therefore don’t be cheap on the quality of your honey, be like a real delish-grizzly-bear, search for the best honey (and don’t get stung)!
How to make traditional honey cookies?
This one is really easy, just a few quick steps and they are done! This one is so easy that even my grandpa made them! Here are the few steps to traditional honey cookies heaven!
1. Take a large bowl and mix all the ingredients together! Start with the flour and baking soda! Mix it together so the baking soda arranges evenly in the mixture. Then add the eggs, honey, sugar and cinnamon. In the end add the margarine (cut it before into smaller chunks, so you can knead it easier)!
2. Knead everything to a nice and shiny dough! Seal your bowl (so the dough doesn’t dry out) and leave it to rest for 30 minutes in the fridge!
3. Take out your baking tray! Make little balls of honey cookie dough and place them on a baking paper (with little distance between them!)
4. Now the most important thing, or as we call it, “the portal to traditional honey cookie heaven”, the baking time! We bake them exactly 12 minutes (depending on your oven maybe one or two minutes more) at 180 °C! They need to be completely baked, but yet soft and tender!
This is our first recipe of the series of secret Christmas cookie recipes around the world! Now you learned how to make traditional honey cookies (now you are like my grandpa, congratulations)! You can share it or keep it secret for centuries! The decision is yours to make, will you be the green bitter Grinch or Santa’s Little Helper? Ho, Ho, Ho !?
The post Discover the traditional honey cookies! The best Christmas cookies you never heard of (part 1#)! appeared first on The chef's cult.
]]>A good recipe is therefore a must have, and we’ll gladly help with this one.
The post Easy 10 minute dessert recipes, traditional fritule! appeared first on The chef's cult.
]]>Traditional fritule recipe:
400 g yogurt
400 g flour
2 eggs
lemon zest
2 bags of vanilla sugar (2 x 10 g)
2 bags of baking soda (2 x 10 g)
2 tablespoons rum
2 tablespoons sugar
Optional – chocolate syrup
marmalade
Servings: 6 servings
Preparation time: 5 minutes
Cooking time: 5 minutes
Traditional fritule recipe:
14.1 oz yogurt
14.1 oz flour
2 eggs
lemon zest
2 bags of vanilla sugar (2 x 0.35 oz)
2 bags of baking soda (2 x 0.35 oz)
2 tablespoons rum
2 tablespoons sugar
Optional – chocolate syrup,
marmalade
Servings: 6 servings
Preparation time: 5 minutes
Cooking time: 5 minutes
Hello my sweet strawberries! Today we’ll make the best easy 10 minute dessert recipe called traditional fritule! Fritule are traditionally made throughout the whole year mainly in winter time, but on summer days they are a delish charm enjoyed with fruits and chocolate or vanilla cream. Sound perfect, now how will we make this little diamond?
What are fritule?
Fritule are fried rum balls (but why the rum, captain Jack?) and they are really quick and easy to make. The perfect fritule need to be golden-brown from the outside and warm and soft from the inside, with a nice sweet rum smell. The secret to good fritule is the basic dough which needs to be compact yet elastic.
A good recipe is therefore a must have, and we’ll gladly help with this one. The best thing with fritule dough is that it can be kept in the fridge for a few days with ease! When you’re in the mood for traditional fritule, just take out your dough and you’re easy 10 minute dessert recipe is ready to go …
How to make traditional fritule?
The thing with traditional fritule is that they are prepared with ease!
1. Just take out a big bowl and mix together the yogurt, sugar, vanilla sugar, eggs and of course the rum captain Jack (you can add how much you like, but don’t pour in the whole bottle though)!
2. Mix it with your mixer and add the flour and baking powder. Mix again until you get a nice compact yet elastic dough (which is perfect for traditional fritule). The dough is ready to be fried immediately (but it is really the best the next day, kept in the fridge).
3. Pour in the oil in your cooking pan (at least 5 cm/2 inches from the bottom of your pan). The oil needs to be medium hot, not overly, because your fritule will be burnt outside and raw inside!
4. Now take your dough and two tablespoons. Take the dough with one spoon and drop your dough in the hot oil, help yourself with the other spoon and clean out the remaining dough!
5. Repeat the process and work in small sections (because you need to really control the heat, fritule can easily be over-fried and burnt). Take them out when they are golden brown, repeat the process until your easy 10 minute dessert recipe is done!
Quick cooking instructions
- In a large bowl mix together the yogurt, sugar, vanilla sugar, eggs and rum.
- Add the flour and baking powder, mix again until you get a nice compact yet elastic dough.
- Heat up the oil (not too hot).
- Take the dough with one spoon and help yourself with the other! Fry until golden brown.
- Serve with marmalade and chocolate syrup!
How to serve fritule?
Now you made your 10 minute dessert recipe with ease and you ask yourself how to serve it? If you have great company, you can serve them into glasses but the must have with traditional fritule is its chocolate and marmalade topping. You can serve it with your most favorite marmalade (strawberry, plum, peach, orange, apricot, everything goes!). Your dessert will be a must have, you’ll see!
Fritule wine pairing
Because of the heavy aromas of fritule the best pair is a good old sweet Pinot Blanc or Pinot Gris. The first one is a little bit nuttier in the flavor, especially when older, and the second one has a specific spicy flavor which can be perfectly combined with a little bit acidic marmalades like raspberry or currant.
That’s it for today my sweet strawberries! Hope this recipe gets a special place in your heart and your kitchen! Ans as always sharing is caring, so share it my little birdy, or don’t and keep the fritule for yourself, we love you either way!
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]]>The post Easy 5 minute dessert recipe, traditional zlevanka! appeared first on The chef's cult.
]]>Traditional zlevanka recipe:
150 g all-purpose flour
50 g corn flour
100 g sugar
4 dl sour milk
2 dl sour cream
100 g melted butter
1 dl milk
3 large eggs
For the topping:
7 tablespoons marmalade of choice
4 tablespoons sour cream
2 bags of vanilla sugar
Servings: 6 servings
Preparation time: 5 minutes
Baking time: 45 minutes
Traditional zlevanka recipe:
5.3 oz all-purpose flour
1.75 oz corn flour
3.5 oz sugar
13.5 oz sour milk
6.7 oz sour cream
3.5 oz melted butter
3.4 oz milk
3 large eggs
For the topping:
7 tablespoons marmalade of choice
4 tablespoons sour cream
2 bags of vanilla sugar
Servings: 6 servings
Preparation time: 5 minutes
Baking time: 45 minutes
Hello my sweet cherry blossoms! Today we’ll make an easy 5 minute dessert recipe, called traditional zlevanka! Imagine you got back home from work, tired, like (almost) always, you open the door and what do you see? An apocalyptic scene called your home (or my), a total mess of destruction, dirty socks all over the place, cobwebs hanging from your husbands’ boxers, kid toys acting like mines, waiting to destroy your shoes and on top of that the whole family comes home in about right now, what do you do? Do you think of living everything behind, starting a new life on the shores of Jamaica selling cookies? No, no!
You make the world (yours and mine) a little bit sweeter with a dessert! And 5 minutes is all it takes! With this easy 5 minute dessert recipe, you’ll save the day (and maybe the world)!
What is traditional zlevanka?
Except that it sounds like Trump’s daughter, it’s one of our favorite desserts! Why? Because it’s really easy to make and, believe me, it’s really ready in 5 minutes (except you need to bake it). Traditional zlevanka is a dessert recipe originating from Eastern Europe where it’s often made (okey, it’s again from Croatia but it’s great, and who cares really?).
In past times farmers had only cows and a lot of milk, that often got sour! So as not to throw away the milk, they made this recipe from things they had like corn flour, sour milk and eggs. Zlevanka was born, and this happened even before Ivanka Trump was in sight! Maybe Trump’s now somewhere writing a food blog with our topic on this easy 5 minute dessert recipe, naming it traditional Ivanka (zlevanka)!
How to make traditional zlevanka
Okey we promised it, now we have to deliver this easy 5 minutes dessert recipe! A perfect zlevanka is nicely spongy and moist (like all the nice little things in the world) with a beautiful yellow color.
1. To achieve that, grab a bowl and mix together the corn flour, all-purpose flour, sugar, melted butter, sour cream and sour milk (it needs to be sour, because the specific taste of zlevanka is sweet-sour-ish).
2. If the consistency is too dense, add just a little normal milk (the thickness needs to be a little more dense than normal pancake mixture). Then add the egg yolks and mix together till the mixture gets shiny and even.
3. In a separate bowl whisk the egg whites. When they get nicely hard and creamy, carefully fold them into the mixture.
4. Grab your baking tray and butter it thoroughly (you can also add baking paper if you want). Now pour in the mixture and over it add your marmalade of choice (ours is, you guessed it, cherry, my little cherry blossoms).
5. In a small bowl add the sour cream and vanilla sugar, mix everything together and pour over your zlevanka mixture in your baking tray.
6. Heat up your oven and bake on medium heat 180°C (350°F) for 45 minutes and enjoy your great little piece of cherry!
Quick cooking instructions
- In a large bowl mix the corn flour, all-purpose flour, sour milk, sour cream, melted butter and egg yolks. Mix until the mixture gets shiny and even.
- In a separate bowl whisk the egg whites until hard. Fold them into the mixture.
- Butter your baking tray, add the mixture, marmalade and sweetened sour cream.
- Bake on 180°C (350°F) for 45 minutes and enjoy your great little piece of cherry!
Wine pairing for traditional zlevanka
Because of it’s sweet-sour combination we need to find a wine that’s suitable to stand alongside this specific dessert attributes. A wine variety that’s almost always sweet and sour at the same time is Riesling. A nice Spätlese Riesling or even Kabinett (which has lower sugar, almost off-dry) would be a perfect match for this recipe.
Now my little cherry blossoms it’s time to get the word out. If you want for zlevanka to be known around the world, get the word out (to your friends and family) or have it to yourself. Don’t ever let Ivanka Trump get that little piece of your cherry. Pssssssst! It didn’t even happen!
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]]>The post The best dessert recipes – Original Zebra Rolls ! appeared first on The chef's cult.
]]>Original Zebra Rolls Recipe by Chef’s Cult:
Chocolate-hazelnut cream:
150 g roasted hazelnuts
100 g sugar
120 g chocolate
50 g butter
100 ml milk
White dough:
150 ml milk
60 g sugar
20 g yeast
250 g flour
One egg
Dark dough:
4 tablespoons cocoa powder
200 ml milk
60 g sugar
20 g yeast
250 g flour
One egg
For the finish:
60 g melted butter
4 tablespoons water
6 tablespoons sugar
Preparation time: 2 h : 30 min
Servings: 6
Original Zebra Rolls Recipe the Chef’s Cult:
Chocolate-hazelnut cream:
5.3 oz roasted hazelnuts
3.5 oz sugar
4.2 oz chocolate
1.8 oz butter
3.3 oz milk
White dough:
5 oz milk
2.1 oz sugar
0.7 oz yeast
8.8 oz flour
One egg
Dark dough:
4 tablespoons cocoa powder
6.7 oz milk
2.1 oz sugar
0,7 oz yeast
8.8 oz flour
One egg
For the finish:
2.1 oz melted butter
4 tablespoons water
6 tablespoons sugar
Preparation time: 2 h : 30 min
Servings: 6
Hello my little savanna-running-zebras! Finally we are ready to share with you the best kept cooking secret of the century! Developed and designed in our Chef’s Cult hell’s kitchen, here is the best thing happening since the beginning of life itself. We are ready to share with you the one and only, original, Zebra Rolls recipe!
What are zebra rolls?
For sure you heard of cinnamon rolls, they’re literally everywhere, but on the other side, they are getting sort of tedious. That’s why we designed this zebra rolls recipe, to be the little bad brother of cinnamon rolls. Zebra rolls are made with a specific technique of blending to doughs together, making the recognizable zebra pattern. And on top of that, just to keep you drooling, they’re filled with a delicious homemade chocolate-hazelnut cream. Sounds like a blessing and tastes like heaven!
The technique of zebra rolls
The catch of making wonderful zebra rolls is the dough! It must be moist and soft, but not to sticky. When the dough is perfect, you need to thin it out alternately, always working one dough at a time. In the end (when filling the dough) it’s important to turn the thinned zebra dough on the opposite side! Roll it from the inside out, because the best things come from the inside (says my Cosmopolitan horoscope)!
How to make zebra rolls?
If you want to impress your household members with your zebra roll recipe, it definitely needs to look like something, we’ll help you with that.
1. First make your filling, because it needs to cool down (and you need time for that)! Take out your hazelnuts, quickly roast them (and remove the tiny rind, easily by rubbing them onto each other), place them in your mixer and give it a good swing! Afterwards, heat up your pan and melt the butter. Add the milk, sugar and chocolate, let everything melt (just like my dream of becoming a hair stylist). In the end add the mixed roasted hazelnuts and give it a good stir. Reduce for a few minutes, put in your favorite bowl and let it cool down.
2. In the meantime, it’s time to spank your dough. The zebra rolls are made out of two types of dough, the basic difference is literally just the color (added cocoa powder), so we’ll just describe how to make the basic white dough (for the dark dough just add the cocoa powder). First prepare the yeast mixture! Warm up the milk, add the sugar and yeast (we make this step to activate the yeast). Let it rise for 5-10 minutes and it’s ready to go!
3. Now take out a medium sized bowl and add the flour. Pour in the activated yeast mixture and add one egg. Mix everything together and relieve your stress level. The dough needs to be sticky but compact. In the end flour your bowl and the dough thoroughly, (so it won’t stick when it rises). Let it rise for 60 minutes (or as everybody else says, until at least double the size).
4. Repeat the whole process again for the dark dough, with the only difference of adding the cocoa powder. Add it in the beginning together with the flour, and mix it together, so it distributes evenly. The rest is the same as for the white dough.
5. Now flour your working surface and take out your doughs. Cut them in similar sized pieces and let’s do the zebra work. Always thin the doughs alternately to get a nice zebra pattern. Depending on the size of your cuts, the pattern will be bigger, or smaller in size. When thinning your dough always add enough flour (so it doesn’t stick) and work your way from the middle outwards. When it’s evenly thinned out it’s time for the most important step! Now have some courage and turn over your thinned out dough.
6. It’s filling time! Place your filling evenly on the dough and smear it with your kitchen knife. Now grab some water and brush the edges of your dough. Cut a “X” in the middle of your thinned dough and start rolling it gently, in a circle shape, from the inside out. When you come to the end, seal the ends thoroughly. In the end cut your zebra circle into small pieces with a sharp knife.
7. Melt your butter and take out your baking tray. Soak your zebra rolls in the melted butter and place them in the baking tray. You can leave a little distance between them, because they will rise while baking. Heat up your oven on 180 ° C (350° F) and bake for 25-30 minutes. Take them out and brush your zebra rolls with your sugar/water mixture. They will become shiny and just yummy! It’s time to call yourself lion king because you earned your first, delicious, zebra roll!
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]]>The post Unknown recipes: Croatia “Between the river strudel – Međimurska gibanica” appeared first on The chef's cult.
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Between the river strudel recipe:
1. LAYER – 200 g fresh ground walnuts + 6 tablespoons sugar + 2 dcl fresh milk
2. LAYER – 200 g ground poppy seeds + 6 tablespoons sugar + 2 dcl fresh milk
3. LAYER – 500 g fresh cottage cheese + 1 large free range egg + 6 tablespoons sugar
4. LAYER – 1 kg fresh apples + 6 tablespoons sugar + 2 teaspoons cinnamon
150 g butter
300 g puff pastry dough
200 g strudel dough
6 tablespoons sour cream (with 2 teaspoons sugar)
PREPARATION TIME: 1 hour 30 minutes
BAKING TIME: 1 hour 10 minutes
Between the river strudel recipe:
1. LAYER – 7 oz fresh ground walnuts + 6 tablespoons sugar + 6.5 oz dcl fresh milk
2. LAYER – 7 oz ground poppy seeds + 6 tablespoons sugar + 6.5 oz dcl fresh milk
3. LAYER – 17.5 oz fresh cottage cheese + 1 large free range egg + 6 tablespoons sugar
4. LAYER – 35 oz fresh apples + 6 tablespoons sugar + 2 teaspoons cinnamon
5 oz butter
10.5 oz puff pastry dough
7 oz strudel dough
6 tablespoons sour cream (with 2 teaspoons sugar)
PREPARATION TIME: 1 hour 30 minutes
BAKING TIME: 1 hour 10 minutes
Hello my buttercups! Today it’s all about experiencing the unknown recipes in remote places of the world! Today we are in Croatia, northern Croatia precisely, and we are making the indigenous “between the river” strudel. Cool name, right? It is the best strudel recipe in the world! It’s about layers, tradition and only the finest ingredients, resembling the place where it came from. If you give it a try, I’ll guarantee it will be the best dessert you made this year, and it definitely won’t be your last! Let’s roll up our sleeves then!
The traditional name of this strudel is “Međimurska gibanica” (the name of the region is roughly translated like “between the river”, so let’s call it “between the river strudel”). It is made from 4 layers where every layer is separated by basic strudel dough . The layers are made of walnuts, poppy seeds, fresh cottage cheese and cinnamon apples. It is really a prominent region dessert, but only a handful of people in the world know about it, yet even tasted it (so you are one lucky buttercup). The ingredients are widely available by locals, and they are very commonly used in a lot of desserts in the region. The top and bottom layer of the “between the river strudel” is made from basic puff pastry dough. You can also buy all of it in the store, but my buttercup, you know me, we cook everything at home, because we can (and we’re gorgeous, of course)!
For the recipe it’s important to know your baking tray (I mean the dimensions of it, you don’t have to know it by name, but if you have a name for it, that’s totally ok, I guess). My baking tray is 25 x 40 x 8 cm (10 x 16 x 3 inches), just to know for the amount of ingredients used. Also, on the begging we start with cutting out baking paper for the bottom of the strudel, so it really won’t stick. Now that we have everything ready, we’ll go through the steps. In the steps it always goes layer on layer, it’s not really difficult, but making it first time, maybe it will take you a few minutes.
On your prepared baking tray (you have baking paper cut out on the bottom), we place the puff pastry dough, you can roll it out or manually place it on the bottom. If it doesn’t fit perfect, no worry, just seal all the borders and that’s it. Every bottom dough (either puff or strudel) is always coated with some melted butter! Just melt it in a small pan and add it on the layer with a brush. That’s the base for every layer in the “between the river” strudel.
Here’s the basic layout of the between the river strudel: base – puff pastry dough (coated with butter) + walnuts (FIRST LAYER), strudel dough (coated with butter) + ground poppy seeds (SECOND LAYER), strudel dough (coated with butter) + fresh cottage cheese (THIRD LAYER), strudel dough (coated with butter) + cinnamon apples (FOURTH LAYER), cover – puff pastry dough (coated with butter) + SOUR CREAM. And yes, we’re not building a skyscraper here.
1. We’re ready now for the first layer. The walnuts for the layer need to be ground walnuts, and they need to be of high quality. High quality walnuts have always a fresh smell, and never ever smell of old oxidated oil or fat. Heat up the milk and sugar in a pan. Add them to the ground walnuts and mix them altogether. Spread it evenly on the puff pastry dough and cover it with the strudel dough. The strudel dough needs to be nicely thin and evenly cover the first layer.
2. Perfect! Now we are ready for the second layer. First coat the strudel dough with the melted butter. In the meantime, warm up the milk together with sugar and add it to the ground poppy seeds. Mix it together and add the poppy seeds on the strudel dough. Spread it evenly and cover the whole dough nicely. Then again cover the second layer with some strudel dough, and you’re ready for the next step my darling.
3. As before, butter is king, that’s why we’ll butter the dough again. Now mix one egg with the sugar and add it to the cottage cheese. Stir well and spread evenly on the strudel dough. Cover the third layer with another strudel dough, and you’re ready for the next step.
4. For the next step peel the apples and grate them. Heat up your pan, hit it with a little butter, add the apples, sugar, and cinnamon. Let it simmer for a few minutes. The idea is to concentrate the apples and remove a little bit of the water. The best apples for baking always have a little bit higher acidity. That’s because, after baking, they still need to have a fruit kick in them. If you like the taste (and have no children near, well, I won’t judge) you can also add a little rum, it gives it a little kick. After a few minutes remove the apples from the heat and evenly place them on the dough. As always, the strudel dough needs to be covered first with, the one and only king of the kitchen, butter.
5. Now you are almost done with the layers. We only need to cover everything with the puff pastry dough. In the end we mix some sugar and sour cream and evenly cover the top of the puff pastry dough. A good advice is to cut out the strudel before baking it, afterwards you just pull out the pieces. Serving made easy.
At last, heat up your oven to 180 °C (350° Fahrenheit), and push the beauty of strudel in. Bake it for 1 h: 10 min, take it out and enjoy. You can cut the pieces out easily, serve it still warm, but for me, the best taste of the strudel is the next day. If it lasts till tomorrow, of course.
As always sharing is caring, get the word out to your friends and family, or don’t give a d*#n, have it for yourself, whatever you like! You’re the boss!
The post Unknown recipes: Croatia “Between the river strudel – Međimurska gibanica” appeared first on The chef's cult.
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