yummy sunday

This time with sound track…

nutty banana cake

 

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yummy sunday

This time on yummy sunday I’m sharing a tasty discovery: MANTI (Ravioli of Turkey)

These are very small meat-filled pockets of yummyness. Trust me you will love them! I have not made them myself but if you feel brave you can find the recipe here; or if you happen to be in Darmstadt you can visit Cafe Padishah – they will make them fresh just for you!

ENJOY!

Turkish Manti

 

 

 

 

yummy sunday

Its yummy sunday time again! This time: Glazed Poppy Seed Lemon Cake! yum, yum!!!!!

yummy Sunday-Glazed Poppy seed lemon cake

  • 5 tablespoons unsalted butter, softened, plus more for pan
  • 3/4 cup, plus 3 tablespoons sugar, plus more for dusting
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 3 tablespoons fresh lemon juice, plus finely grated zest of 2 lemons, plus more for garnish (optional)
  • 1/4 cup milk
  • 2 large eggs
  • 1/4 cup poppy seeds

Preheat oven to 350 degrees. Butter a 9-by-5-inch loaf pan. Dust with sugar, and tap out excess; set aside. Whisk together flour, salt, and baking soda. Stir together 1 tablespoon lemon juice and the milk.Put butter and 3/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix until pale and fluffy, about 2 minutes. Mix in eggs, zest and poppy seed. Working in two batches, alternate mixing in flour mixture and milk mixture. Pour batter into prepared pan. Bake until a cake tester comes out clean, about 35 minutes.

Meanwhile, stir together remaining 3 tablespoons sugar and 2 tablespoons lemon juice. Upon removing cake from oven, immediately brush with lemon glaze. Let cake cool in pan 10 minutes. Unmold cake. Brush remaining glaze on top. Garnish with zest.

Most of the recipe copied from here

Yummy Sunday

Yay! Today is Yummy Sunday, so I have baked a very special Pear Crumble also known as Pero Tapo.

The story of the Tapo(s) started some time ago when I worked in a center for children with special needs in Brighton. One day one of the kids asked me to bake an Apo Tapo for him. After a lot of scratching my head trying to think what he was asking for, I realised he wanted Apple Crumble. We then both baked Apple Crumble. In fact, he taught me how to do most of it, since at the time I was quite new to the world of Crumble. Anyway, since then any Crumble I have baked has been lovingly named Tapo – so Pear Crumble is known as Pero Tapo in my household.

 

Here’s my recipe for Pero Tapo:

yummy sunday-Pear Crumble

Ingredients

4 Pears

3 1/2 tablespoons of brown sugar

1 cup of oat flakes

1 cup of plain flour

1/2 cup of sugar

3 tablespoons of butter

Peal the pears and cut them in to small pieces. Put in an oven-proof tray, add the pear pieces and the brown sugar together. Bake in the oven for 10 minutes at 180 ℃. Meanwhile add and mix together the oats, sugar and plain flour in a bowl. Add the butter to the flour mixture and mix together with your fingers until you have a flaky/sandy consistency.

Add the butter mixture on the top of the baked pears and bake it all together for another 30 minutes.

ENJOY✿

yummy sunday

The days are getting short, dark, and cold…boo! So I’ve decided to add a bit of flavour to my weekends by creating delicious recipes. I will share these with you every other Sunday, in a feature post called: yummy sunday. I hope you also get inspired to create your own recipes and maybe try some of mine. I would love to read about your yummy sundays too.

This time: Pumpkin Doughnut Muffins

yummy sunday - pumpkin doughnut muffins

you can see the original recipe here.

For the batter

  • 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
  • 3 cups all-purpose flour (spooned and leveled), plus more for pan
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon coarse salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/3 cup buttermilk
  • 1 1/4 cups pure pumpkin puree
  • 3/4 cup light brown sugar
  • 2 large eggs

For the sugar coating

  • 3/4 cup granulated sugar
  • 2 1/2 teaspoons ground cinnamon
  • 1/4 cup (1/2 stick) unsalted butter, melted

Pumpkin doughnut muffins

Directions

  1. Step 1

    Preheat oven to 350 degrees. Butter and flour 12 standard muffin cups. Make batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl, whisk together buttermilk and pumpkin puree. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture, and beat to combine.

  2. Step 2

    Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, 30 minutes. Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on a wire rack. Working with one at a time, remove muffins from pan, brush all over with butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack.

HAPPY YUMMY SUNDAY!

see original recipe here

yummy sunday

The days are getting short, dark, and cold…boo! So I’ve decided to add a bit of flavour to my weekends by creating delicious recipes. I will share these with you every other Sunday, in a feature post called: yummy sunday. I hope you also get inspired to create your own recipes and maybe try some of mine. I would love to read about your yummy sundays too.

Today a dead easy cinnamon rolls recipe, with great yumminess.

cinnamon rolls

Ingredients:

2 1/2 cups of all purpose flour
2 tablespoons of white granulated sugar
1 1/4 teaspoon of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1 1/4 cup of buttermilk
6 tablespoons of unsalted butter, melted

For the cinnamon filling:

3/4 cup of dark braun sugar
1/4 cup of white granulated sugar
3 teaspoons of cinnamon
1/8 teaspoon of salt
1 Tablespoon of unsalted butter, melted.

Preheat the oven to 218C (or 425F). Prepare a flat baking tin with baking paper.

For the filling, combine together: the dark braun sugar, the white sugar, the cinnamon, the salt and the butter, until it looks like wet sand. Set a side.

Then in a large bowl, whisk together the flour, the white sugar, the baking powder, the baking soda, and the salt. Set a side.

In a separate bowl whisk the buttermilk and 2 tablespoons of melted butter together.

Add the buttermilk mixture onto the flour mixture with a wooden spoon until absorbed, about 30 seconds. The dough will look shaggy.

Turn the dough into a generously floured counter and knead until smooth, about 1 minute.

Press the dough in to a 9 by 12 inch rectangle using your hands.

Brush the dough with 2 tablespoons of melted butter. Sprinkle the cinnamon filling evenly, leaving a 1/2 inch boarder. Press the filling onto the dough.

Roll the dough so that it forms a tight log.

Cut the dough in equal parts, about 12 rolls. Brush with melted butter, and bake for 20-25 minutes.

ENJOY!