Red Wine Cake with Cherries
This simple red wine cake with cherries tastes especially delicious in the colder season.
Although it was really spring-like the last few days, it still tasted really good.
This simple red wine cake with cherries tastes especially delicious in the colder season.
Although it was really spring-like the last few days, it still tasted really good.
These semolina dumplings are fluffy, soft and sooo delicious! We love these dumplings. Can be served after a soup for lunch, or as dessert in the evening.
With the “side dish” compote, roaster or fruit sauce, you can create a great variety. Also very tatsty with a plum-roaster – as here – an apple-compote, apple-sauce, elder roaster or strawberry sauce.
These semolina dumplings are really easy to prepare and can also be prepared in advance, ideal if you eat them as a dessert. All you have to do before serving is, put the dumplings in boiling water and roll them into the breadcrumbs.
You absolutely have to try them. They are soo yummy!!!!
Bring in a pot, milk, butter and salt to boil.
Mix semolina and sugar with a whisk.
Stir until the semolina mixture doesn't stick to the pot anymore.
Remove from heat and stir in the eggs one by one.
Leave to cool for minimum half an hour. (or longer)
Melt butter in a pan.
Add breadcrumbs, sugar and roast to golden brown, while stiring.
Form small dumplings.
Put dumplings in boiling salted water and leave to simmer for about 10 minutes. Dumplings are ready when they come to the top and float.
Lift dumplings out of the water with a sieve ladle and roll in the breadcrumbs.
Serve the Semolina Dumplings with Plum Roaster, Elder Roaster, Strawberry Sauce, Apple Compote or Apple Sauce.
Cut the plums in half and remove the pit.
Put cinnamon and cloves in a spicebag
put water, sugar, redwine, lemon juice and the spicebag in a pot and bring to boil.
Add the plums and boil for some minutes until soft.
Remove the spice bag.
Fill the hot stewed plums in the prepared jars and close them immediately.
Let the jars cool completely.
Please note: Jars have to be very clean. I place the jars and lids in the sink and pour boiling water over. Fill plums in hot jars and close.
When a lid has “retracted”, the plums will keep well until, at least a year. Store in a cool and dark place. (e.g. in the Basement)
Enjoy cooking!
Maggi & Family
Please do not hesitate to share your ideas with me!
Suggestions and critics are welcome.
Instagram: use #sweetandspicyde or @sweetandspicy.de, so I can see your creations.
These are the best brioche croissants.
They are really soft and fluffy, filled with a poppyseed-apple filling. But there is no limit. You can also fill them with a nut filling or Nutella.
This Hazelnut Apple Cake tastes really nutty, fruity, moist with a slight scent of Christmas from the gingerbread spice.
Read morePumpkin bars are as far as I know, more popular in America and England. They are usually baked in autumn and winter, in the pumpkin season.
Read moreThese cookies are made with pumpkin puree and chocolate chunks. Ideal for a nibble in-between or as a bring-along to a party in autumn.
Read moreThis time I thought of an apple cake that is a little different. I wanted to use a yeast dough and I came up with cinnamon rolls as the base.
Read moreAutumn is already in full swing. The pumpkins are heaped on the roadside for sale, chestnuts are falling from the trees and the leaves are changing color.
And that’s where this pumpkin recipe fits in perfectly!
It is now time to go English, the American art.
I have baked this Apple Pie really often now, it is just delicious and so juicy.
For me, plums anounces the fall. When you have fresh plums, they have to be used quickly.
So I made a Plum Sorbet.
A sorbet is usually poured over with sparkling wine and eaten before the main course in a menu. The mixture of plums with sparkling wine is said to
stimulate digestion and reduce the feeling of satiety.
This Blackberry Crumble Cake is crispy on the outside and fruity and soft on the inside. It is really a great combination, in my opinion.
Read moreThis cake is a typical autumn cake for me, specially because of the plums.
Read moreAutumn is coming, in the evening the temperature is milder, daylight hours shorter and its time to harvest the fruits.
Read moreThe Grießschmarrn is a typical Austrian sweet dish made of semolina. We have it mostly for lunch, one of my childhood memories. Tastes really delicious.
Read moreThis poppy seed strudel is not the classical baked yeast dough, it’s a short pastry with sour cream.
So it’s perfect if you don’t have yeast.
Mauritius is known for its mixed exotic dishes. A mixture of Indian, Asian, Arabic and Creole cuisine.
Finally a speciality from Mauritius for you. 🙂
Vindaye Poison is usually eaten cold with baguette.
It is a kind of preserving the fish with spices: turmeric, mustard seeds, chilli, garlic, onion and vinegar.
Will preserve in the refrigerator for several days.
The mustard seeds in Mauritius are dark brown and much smaller than the ones we know here in Germany. We got these from the Asian shop. They are called brown mustard seeds. We also use these mustard seeds for the Mango Kutcha.
Salt and pepper the fish.
Fry fish in hot oil until golden brown. After frying, place on kitchen paper to drip of.
Cut onion in big slices, garlic in thin slices, chili in fine stripes. Using a mortar crush mustard seeds lightly.
Break fried fish into equal pieces and remove fishbones.
Heat in a wok 3 to 4 tbsp oil. Roast onions slightly.
Add garlic, tumeric, mustard seeds, chili and stir.
Add vinegar.
Add fish and season with salt to taste. Stir carefully until the fish is coated with spices.
In a jar, it keeps in the refrigerator for a few days.
As a reminder, here are some of our recipes from Mauritius. We had so many requests – which we are very happy about – so we will try to blog more “spicy” recipes in the future.
Enjoy cooking!
Maggi & Family
Please do not hesitate to share your ideas with me!
Suggestions and critics are welcome.
Instagram: use #sweetandspicyde or @sweetandspicy.de, so I can see your creations.
The Engadine Walnut Cake is made of short pastry filled caramelized walnuts.
It has become very popular, far beyond the borders of switzerland.
Does Mohnzelten say anything to you? 🙂
Mohnzelten is a speciality of the Waldviertler region in the state of Lower Austria.
Just potato dough with a poppy seed filling.
As I always say, simple but really delicious! 🙂
Since we still had some walnuts left from my parents garden, why not make some Walnut Treats?
Believe me, they are really good! Simple, moist, and they’ll keep for a few days and in the freezer even longer.
I haven’t had this cake for a long time now, don’t ask why. 🙂 It’s quick to prepare and really delicious!
Read moreIn winter we love to eat oranges. For breakfast, freshly squeezed orange juice, in the afternoon just like that. And once in a while the oranges also hop into a cake, like in this one. 🙂
Read moreI love this poppy seed tarte!!
It consists of a fine yoghurt base with a great layer of poppies on top. As topping we have the tasty meringue spots.
Simply heavenly!
This Apple Cinnamon Treat is fruity, light, not too sweet and really delicious! It goes just as well with a festive coffee table as with a casual coffee klatch with friends. Big and small alike, like this great cake.
Read moreThese coconut balls are really juicy. Of course there is a full load of coconut in it. 🙂
It is also a good idea as a gift.
They are super easy to prepare, without baking or cooking…
These little chocolates bites are so incredibly delicious! They melt on your tongue, with the delicate taste of caramel and crunchy peanuts. What a dream!!
Read moreAn Austrian speciality.
We loved poppy seed fingers when we were little, we had them for lunch after a soup when we came home from school.
I still love them and so do our kids!
Somehow I felt like I need chocolate. We also had ripe pears which should be used as soon as possible. And it has to be something quizy – quick and easy!!! So…
Read moreI did not want to deprive you of this jam. It really tastes very good. You can taste both the plum and the apple well.
Tastes good on Scones!
Mix plums, apples and sugar in a big pot and let to rest for 1 hour.
Bring mixture to boil until soft and blend.
Let boil some more minutes.
Fill jam in hot, clean jars. (Carefully, very HOT!!)
Close the jars with lid instantly.
Enjoy!
Maggi & Family
„Is there anything I could take to the office for breakfast tomorrow?“ My husband was feeling like our kids, when they had to take something to school on special occasions.
Read moreLemon Curd is a long time on my to-do-list, but I did’nt get do it till now. Since I had some blackberries, I decided to make Blackberry Curd.
The result is a very creamy, silky and smooth “spread”.
It tastes fruity, slightly sour and not too sweet. And the great colour…..!
This curd is really easy and fast to do. Stored in the fridge it lasts 2 weeks.
You can use this Blackberry Curd for:
Bring blackberries and lemon juice to boil.
Crush blackberries with fork or masher. Let it boil till juicy.
Sieve blackberry juice in a pot.
Add sugar to blackberry juice and bring to boil.
Mix the egg and egg yolks in a separate bowl.
Pour blackberry juice slowly to the eggs while whisking.
Pour mixture back in the pot and heat on small fire for about 5 minutes until it thickens.
Stir in pieces of butter.
Fill the hot Blackberry Curd in a clean jar.
Stored in fridge lasts about 2 weeks.
Enjoy!
Maggi & Family
I had so many juicy plums here, so I decided to make a Crumble Cake with Plums.
Because I had some egg liqueur left, I put it in the dough.
This cake was very moist, fruity and because of the crumble also crunchy.
Also ran an die Zwetschken und fertig los…
Let’s plum!! Ready, steady….. ! 🙂
For the crumble mix butter in small pieces with flour, sugar and cinnamon.
For the dough whisk soft butter, sugar and salt until creamy.
Add eggs one by one whilst mixing.
Mix in flour, baking powder and egg liqueur.
Spread dough evenly on baking tray with baking paper.
Half and pit plums and place on dough.
Top with crumble.
Bake in preheated oven at 180° C for about 50 minutes.
Enjoy baking!
Maggi & Family
We had lots of cherries this season, we made a crumble cake with cherries and marzipan, not to forget our cherry coconut jam.
Read moreWhen I saw the ripe raspberries in our garden, I knew I had to present them perfectly. 🙂
Because we love berries and chocolate, so we combined them into a Raspberry Chocolate Tart.
We love semolina porridge and we also love strawberries. So I thought – let’s make a tart out of both. And that is the result!
Read moreSometimes the simple things are best! That applies for this Easy Jam Bundt Cake.
Read moreAnother Austrian speciality the “Schürfi” aka “Polsterzipf” (Polster Zipf = cushion or pillow corner)
Read moreFresh tasty Chocolate Coconut Delight. Easy to bake and always a hit.
I got this chocolate base recipe from a colleague and couldn’t wait to try it out.
“Soft like cotton candy that melts-in-the-mouth!” thats what our daughter says, as she let one vanish away.
Heavenly!
Today we have a typical Austrian “Erdäpfelnudeln”. There is no englisch name known to me for this snack. That’s why I call them Austrian Potato Fingers. It used to be our midday fast food and since we were allowed to eat with our fingers it tasted 10 times so good. 🙂
Read moreI wanted to bake a walnut cake, before our tratitional chrismas cookie baking challange starts 🙂 .
I added apples to make it more moist and tasty.
I just love poppy seed cake – irresistible!
This Poppy Seed Cake is moist and succulent. I got the recipe from a very good friend of mines! Thank you very much!!!
Apfelschlangerl – All-Austrian apple cake!
Surprisingly this apple cake is not really known in Germany. In Bavaria they would call it apple strudel, but its not an apple strudel. Read more
We are going through a so called golden October. Cold in the morning, sunshine and blue sky during the day. A weather for Buchteln.
A typical austrian type of bun. Ovenbaked yeast dumplings filled with jam.
It’s autumn, when you get up in the morning and it’s no more 22 degrees but 2. Brrrr…. Altho during the day the sun shines beautiful.
The local fruits: apples, pears, plums and nuts are ready for harvest.
So today we will do something with plums – a poppy seed plum strudel! Read more
Crunchy on the outside, soft inside. We love it. Read more
This is a fruity, spicy, slightly hot speciality from Mauritius. Delicious!
Mmmhhh!! Just thinking about it, brings water in the mouth. Read more
We prepare our own garlic-ginger paste and store in the fridge for our daily use very practical.
Peel and garlic and ginger in equally amount. Put in blender.
Add salt and some oil and mix.
If it doesn’t mix properly, add more oil.
Put in a jar and store in fridge.
If not used too often, cover top of paste with oil.
Enjoy!
Maggi & Familie
4 days left!!! Door Number 20!!
Now that we had so much “sweets”… It’s now time for something “salty”…
These biscuits go with wine and beer or just for nibbling. 🙂 My sis’s and bro’s would say “ti gajak”… 🙂
Our children love them too. Also good for “in between”, picnics or snack for school.
Chop olives and tomatoes. Grate cheese.
Whisk softened butter.
Beat 2 eggs, remove 3 tablespoon and put aside (to brush). Mix rest of beaten egg to butter.
Mix olives, tomatoes, cheese, salt, pepper and milk to egg-butter mixture, add flour and knead with hands to a dough.
Place in fridge for 1 hour.
Roll out on a floured surface and cut out shapes you fancy. Put on baking tray with baking paper and brush with remaining egg.
Bake in preheated oven at 210° C for about 12 minutes.
Enjoy baking!
Maggi & Family
Today is the 3rd Advent. In a weeks time its Christmas! The children are of course very excited.
What’s behind door number 17?
Are you curious to know what’s behind door number 14? Rüdiger? 🙂
These cookies are ideal to use a ripe banana. They taste really delicious, also for children.
Not only at Christmas time.
Scones are typical english! They are eaten at tea time with double cream and a marmelade, black tea with a drop of milk.
We have scones mostly on weekends for breakfast. Warm with butter melting… I love it with jam. Just delicious!!!
My husband enjoys it with butter and cheese (preferably cheddar 🙂 ).
Our kids love it with everything!
The dough is easy and fast to prepare and baked.
This is the family recipe from Mauritius. It has been handed down over the last years and everyone in the family bakes them. From Mauritius to Australia to England over to Gemany/Austria.
Our daughter shows you how to make them:
Whisk milk and egg.
Sive flour and baking powder, mix in salt and sugar.
Cut the butter in little pieces and mix well with flour.
Pour milk-egg-mixture in center of flour and knead lightly.
Put an a floured surface and roll out to 1,5-2 cm thick, cut out.
Brush with milk.
Bake in preheated oven at 220° C, for 12 - 14 minutes.
They taste best still lukewarm.
We like to do twice the amount.
Enjoy baking! (it‘s really quick 😉)
Maggi und Family
Hello everyone!
Today we have Chocolate and Coconut Chip Cookies.
I love chocolate. Who does not? 🙂
Like everyone else I try not to eat a lot of chocolates, but sometimes it has to be “chocolate”!! 🙂
If you open a bar of chocolate, you have to finish it… otherwise it might go bad… 🙂
Same goes with Choco Cookies, just delicious. That´s why we wish to share this recipe.
Sieve flour, cacao powder and bicarbonate of soda. Add salt and mix.
Whisk softened butter, sugar, brown sugar and vanilla essence.
Add an egg mix and then add a second egg and mix. (do not add both eggs at the same time)
Mix in chopped chocolate and coconut chips.
Form little "balls" using two teaspoons and place on backing tray, leaving enough space in between.
Bake in preheated oven at 190° C for 10 minutes.
Remove from oven and let to cool for about 2 minutes. Do not remove cookies immediately from tray. Cookies are still soft.
Enjoy baking!
Maggi & Family
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You can get apple cake in every variation. Here is an easy and quick one.
A quick prepared dough with spelt flour, fresh juicy apples and of course cinnamon. Brown sugar is for the hint of the caramel effect and the almonds to make it crunchy.
Peel and cut apples
Bring milk and butter slowly to boil. In the meantime whisk eggs and sugar.
Add milk-butter-mixture, salt and vanilla essenz, constantly mixing.
Add sieved spelt flour and backing powder. Mix thoroughly.
Pour dough on a backing tray with backing sheet, spread evenly. Spread apples, sprinkle cinnamon, brown sugar and flaked almonds.
Bake in preheated oven at 200° C for 30 minutes.
Enjoy baking!
Maggi & Family
We prefer to eat semolina flummery when the temperature falls, autumn and winter. Best with orange sauce, it somehow taste different. In summer preferably with fresh strawberry or raspberry sauce. Easy to prepare!
Separate the egg. Mix the egg yolk with a little milk.
Put the milk with salt, orange and lemon cest to boil, add half of sugar and semolina. Boil, constantly stirring until mixture thickens.
Mix in the egg yolk-milk-mixture.
Beat egg white with remaining sugar until stiff and fold with the orange liqueur and semolina mixture.
Fill in moulds and cool well for at least 2 hours.
Serve semolina flummery with a fruit sauce. Enjoy!
Enjoy!!
Maggi and Family
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I wanted to try something else using beet roots. I once made beet roots buns and mayonnaise. So it’s now time for beet root pull-apart bread.
A nice and strong color. First I made beet root purée and mixed it in the bread dough, let it rise and rolled it out. Spread melted butter, sprinkled fine chopped chives and cut in to equal squares.
Puting the pieces on top of one another, I then place the whole vertically in a loaf form, let it rise again and in the oven.
Goes to BBQ. No need for a knife. Looks great. Taste great!!!
Knead all ingredients to a dough. If sticky add some flour, if crumbling add milk.
Place dough in an oiled bowl, cover and let rise for 1 hour.
Greace loaf form with butter, sprinkle with flour.
Knead shortly on a floured surface and roll out flat.
Spread butter evenly and sprinkle with fine chopped chives.
Cut into equal squares and put pieces on one another and place the whole in loaf form.
Cover and let rise for another half an hour.
Preheat oven to 200* C.
Bake for 30 minutes.
Let cool for 10 minutes and remove from mould. Best serve warm.
For the beet root puree:
Boil whole beet root in pressure cooker. When cooked puree it.
Enjoy baking!
Maggi & Family
I always make this tomato ketchup in summer, when tomatoes are of abundance – from our garden or from the shop.
Tomato ketchup tastes very good with grilled chicken or turkey. If the weather is bad, we would roast the chicken in the oven and tomato ketchup shouldn’t be missing.
As bring along to BBQ parties.
It is very fruity, slightly sour and sweet in taste. Can not be compared with the normal ketchup in the supermarket. Our children are crazy about it.
I use very ripe tomatoes, gelling agent 3:1, for example…
Like jam, homemade ketchup should be stored in a cool, dark room or cellar. Used jars should be kept in the refrigerator.
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Cut the tomatoes into quarters and the apples into eight. Put to simmer for about 20 min.
Strain.
Dice the onions and add to the tomato puree.
Add 200g sugar, salt, red pepper powder, pepper, cinnamon, and vinegar.
Put the crushed coriander seeds and the bay leaves into a tea bag and put in the pot.
Let simmer for 15 min stirring occasionally.
Mix sugar and gelling agent 3:1 together and mix well into the ketchup.
Simmer further 3 minutes.
Remove the spice bag.
Rinse the jars with boiling water and pour in the hot tomato ketchup.
Closing the jars immediately tight = vacuum.
Strainers I use:
Best regards
Maggi & Family
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We don’t believe there’s a right or wrong way when it comes to cooking. It’s just a matter of taste. The ingredients should somehow fit.
Here is our typical Asian pan, the way we cook it. Really delicious!!!
The chinese vegetable Yu Choy, one of our preferred, which we get in litte chinese shop near our place.
Debone chicken thighs, cut in equal pieces. Spice up with salt, pepper, red pepper powder and some oil.
Soak mu-err mushrooms for around 15 minutes in hot water, drain and cut in thin slices.
Cut yu choy stems in about 4 cm length, and leaves roughly.
Cut carrots in sticks.
Dice onions.
Crush equal amount of ginger and garlic to paste.
Wash mung bean sprouts and drain.
Chop coriander roughly.
In turn slightly roast in a bit of oil: carrots, onions, mung bean sprouts, tofu and yu choy green(starting with stems, adding leaves after a few minutes).
Spice up with salt and pepper each time. To onions and yu choy green add 2-3 tablespoons of cooking rice wine.
Fry garlic/ginger paste, add marinaded chicken, stir mix well.
Add black bean garlic sauce and mu-err mushrooms.
Cover and let to cook for 10 minutes, stirring every now and then.
Add a bit of cooking rice wine, stir well.
Add carrots, tofu, onions, yu choy, mung bean sprouts, stirring constantly. Salt to taste, spread coriander.
Serve with rice. We use basmati rice.
Nice week all!!
Maggi and Family
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Gateaux piment or Gato pima (creol)
In some countries it is bread and butter with jam, in Mauritius it is a hot crunchy baguette with butter and Gateaux piment. My husband is crazy about Gato pima. 🙂
You can buy them on almost every street corner, sizzling hot out of the pan.
Much enjoyed as finger-food or in a so called Rougaille (mauritian spicy tomato sauce) to go with rice.
It´s also perfect for party and picnic.
Soak yellow split peas overnight or 4 hours prior to preparation. Rinse and drain.
Blend into a rough consistency. Half fine, half rough.
Add chopped coriander, peppermint leaves, chilli, spring ognion, curry leaves, salt and pepper and mix well.
Using a teaspoon as measurement, shape mixture into small balls.
Deep-fry to a gold brown crisp.
Serve hot.
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You will get cream horns on every fair, fancy fair in Austria, in all sizes and taste, with icing sugar, dipped in chocolate or chocolate and coconut flakes.
My cousin sister started making cream horns, since then I can’t remember any party without them. Just the right size. Delicious!!
Once you start eating them, you can’t stop…