Almond-Berry-Friands

Alright.. new book, new recipes, new delicious things to try! This recipe is adapted by Donna Hay! Very simple to make and delicious as all her recipes!

Ingredients

• 125g butter
• 100g grounded almonds
• 150g powdered sugar, sifted
• 100g flour, sifted
• 1/2 teaspoons baked powder
• 5 egg whites
• 100g fresh or freezed berries
• 10 muffin cups

1. Preheat the oven to 180°C.
2. Melt the butter in a little pan until it get’s a little bit brown. Set aside.
3. Mix the grounded almonds, powdered sugar, flour and baked powder in a bowl.
4. Add the egg whites and mix it well.
5. Now add the melted butter and mix once again.
6. Give in every muffin 2 tablespoons of the mixture and spread it with berries.
7. Bake for 15-20 minutes.

Raspberry Muffins

So.. it’s finally summer time! After so much rain, we’re enjoying a wonderful evening, watching the european footballmatch Sweden:Russia *gooo sweden* and bake some delicious Raspberry Muffins! They’re tasting reeealllly good and unbeliviable fresh…
If you want you can spread the muffins before baking with some chocolate chips. Sweetens the whole thing. Enjoy!

Ingredients

for 24 pieces:

• 250g butter
• 250g sugar
• 16g vanillesugar
• 4 eggs
• 500g flour
• 16g baking soda
• 500g strawberrys
• some chocolate chips

Make it

1. Stir the butter till it’s creamy.
2. Add the sugar and vanillesugar step by step.
3. Add one egg after the other (beat every egg about 1/2 minute).
4. Mix the flour with baking soda add aditional with the milk to the mixture.
5. Fold in the raspberry.
6. Divide to the paper cups in your baking pan and spread with chocolate.
7. Bake for 20 min. (180°C.) .. let cool down and enjoy! 🙂

New York Cheesecake, zesty muffins, Strawberry Cake and Hong Kong News

Hola bonitas!!!

So.. how are you? Omg.. I’ve baked a lot this week…. zesty muffins, strawberry cake and a New York Cheesecake *yummmi*… So… first… just some more impressions of Hong Kong! If you want to see more… add me on facebook (Annina Berweger – Switzerland) or get a look on my flickr-page: My FlickrPhotos! So.. here we goooo… enjoy! *big hug* Annina

Oh my goood! I almost forgot…. I HAVE A NEW JOB!!! oh yaaaaa … Ya.. I’m still a trainee and doing an apprenticeship at a relief organisation.. I have my final exams in 1 week *ohoh* and will go on with working at office till August.. And on 18th August I will start at SWISS!!! Yap.. ur right.. SWISS International Airlines! I’m going to be a CCM (Cabin Crew Member –> it’s the same as Flight Attendant / Stewardess) .. the first 4 weeks i’m going to have a course.. and then start flying in Europe! 🙂 *jipiiii* who knows.. maybe we’ll see us…. but now…. here’s the yummi food of this week *yummiyummiyummi*

New York Cheesecake

zesty muffins with tomatoes, ham, carrots, mushrooms,….

Strawberry Birthday Cake

Raspberry Cocos Muffins

So…ya.. I definitely looove muffins.. yap… they’re always sooo easy to make… very quick.. and omg… taste just DELICIOUS… and ya..my whole family and my friends love them too… so… why shouldn’t I try a new one? Let’s go… (ya.. I made a lot of photos…. *g*)

Ingredients (for about 8-10 pieces)
– 65g butter

– 2 little eggs (room temperature)

– 1 egg yolk (room temperature)

– 40g sugar

– 1 dash salt

– 45g flour

– 30g starch

…and…

– paper muffin and if you have a muffin baking tin

– 100g powdered sugar

– 1-2 teaspoon lemon juice

– ca. 150g raspberry-jam

– 25g cocosrasps

– biscuit cutter
Method
Muffins

1. Preheat your oven to 160°C (=circulating air oven, 180°C = top-/bottom heat, gas level 2).

2. Melt the butter and cool it.

3. Mix the eggs, egg yolk, sugar and salt. Mix them as long till you have the fourfold of the mixture.

4. Mix the flour and starch in an other bowl.

5. Fold it slackly into the egg-sugar-mixture.

6. And last but not least… fold the butter carefully into the mixture.

7. Put the paper cups into the muffin baking tin.

8. Dispere the dough immediately to the cups. (Put enough…’cause they have to get enough big)

9. So.. put the baking-tin in the middle of the preheated oven and bake it for 20-25 min. Take out and let it cool.

Topping/Filling

1. Mix the powdered sugar with the lemon juice.

2. Cut from the top of the muffins ca. 1 cm away. If you want you can use a biscuit cutter to make a hole into top.

3. Daub every muffin with raspberry jam.

4. Daub every top of the muffins with the powdered-lemon-juice-mixture. Sprinkle them with cocosrasps. Place them back to muffins.