Blueberry Creamcheese Coconut Cake

Spring has officially started. And even though Hamburg's weather hides this miracle I already have the proof. The birds started singing so loud and so diversely that all the other city noises disappeared. The sun shows up more often granting us its' attention, the wind becomes weaker and the days are now much longer. So long that when I came yesterday back from work I could even make nice pictures of a meal for my next post. Yuppy! Sounds like a plan ;)

But coming back to now and here I want to share an easy recipe of a Blueberry cake with Creamcheese. Why will you like it? Because it is easy, healthy, wholewheat, full of flavors, sugar free, low fat and clean. And if you plan to invite guests for Easter this cake will be the right decision. I baked it last weekend to make our coffee time even more colourful. And since in our family the cakes with creamcheese are always welcome I made a little improvisation from available ingredients. As a basic recipe I used my mother's sponge cake called "Eskimo". Even if you ask me the recipe in the middle of the night I will tell you directly all the steps. This basic recipe is always good to have for the times when you cannot make long research among all the cooking books and food blogs. Main thing - it should be bullet proof. And trust me - it is!

So having the basic recipe you can always be creative and complete it with any cream or fruit you prefer. Even without cream filled with apples it tastes perfectly. So note it, share and enjoy;)

 Ingredients:

yields 23 cm cake

for sponge cake (adopted from mother's "Eskimo")

100g wholewheat buckwheat flour

50 g white flour

30 g wholewheat spelt flour

2 mashed bananas

1 tsp ground cinnamon

1 tsp ground cardamon

2 tsp baking powder

10 tbsp ice cold water 

4 eggs

0.5 cup agave syrup

sprinkle of salt

for the syrup

raspberry jam

for the cream

500 g low fat creamcheese

3 tbsp coconut cream
5 sheets gelatin
lemon zest from 1 lemon
1/3 cup agave syrup
250 g blueberries
1 tsp vanilla extract

For the sponge cake preheat oven to 180°C. Prepare your springform in advance: butter and line it with parchment paper. Separate egg yolks from egg whites. Into the bowl with egg yolks add mashed bananas and agave syrup. Using a hand mixer whisk all the time in the medium speed  and add gradually 10 tbsp of cold water, cinnamon, cardamon, sift all flour types with baking powder. Set aside.

In another bowl beat egg whites with a sprinkle of salt until stiff peaks. Fold accurately egg whites into the dough not to ruin the air bubbles. Pour the dough into your springform and bake for 30 minutes or until inserted skewer comes out clean.

Let the cake cool down completely. Cut off the top of the sponge to make it even and only then slice it into 2 equal layers. 

For the cream mix creamcheese with agave syrup and coconut cream. If you are wondering which coconut cream I am referring to, do not be scared. It is just a thick top cream from coconut milk. Add lemon zest and vanilla extract. In a separate bowl pour cold water and soak gelatin sheets for about 5-7 minutes*. Then preheat them on a low heat and stir into the cream. Drop in half of washed blueberries and fold couple of times. Ready!

*If you are using gelatin powder, just follow the instructions on the package. 

And now it's time to assemble the cake. Put bottom layer on a plate, brush it with raspberry jam. Spread the cream evenly over the sponge. Then cover it with the second layer and spread some frosting on top and from the sides as well. Decorate it with the blueberries. Place the cake into refrigerator for at least 4 hours. 

Tip!

If you prefer sugar free cake, use e.g. stevia sweetened jam of your choice or skip this step. If you find the jam too thick just mix it with some water. It is up to you.

Enjoy Easter time and the Blueberry Cake!!!

 

Strawberry Cheesecake: made with LOVE

Tomorrow is Valentine's day and you are probably willing to make this day sweet. Almond cake was my last year's creation. I clearly remember a nice nutty flavor spreading around. Perfect rasprerries were like little hearts all around the cake. And it seemed that love was in the air... everywhere I looked around! So why not to make this Valentine's day even better?!

 I decided to review my posts I find for each wish a separate one. For the ones who prefer classical recipes with minimum preparation time and complexity level, I would highly recommend chocolate souffle. You will have two in one - healthy and romantic dessert. Maybe some of you want to make a perfect cake for this occassion and here it is. Just a pinch of patience ;) 

Of course, you can make the sweet treat really simple and clever. Like chocolate hearts with marzipan. I think everything with a heart shape is acceptable on St.Valentine's Day. Having no heart forms does not mean you are not able to do anything. Just check this one. All you need is a kitchen blender and your hands. What I decided was a perfect strawberry cheesecake. The basic recipe you will find here. I decided to make it LOVE-ly adding strawberries on top.

Ingredients:

for 28 cm round baking form

100 g wholewheat cookies

40 g butter

3 tbsp cold water

1 kg low fat cottage-cheese

200 g creme fraiche

2 bananas

3 tbsp brown sugar

1/2 vanilla pod, seeds scraped

5 eggs

zest from 1 lemon

1 pack of vanilla pudding powder

250 g fresh strawberries

1 tsp cinnamon

1 pinch of salt

2 tbsp strawberry jelly (for glazing)

Preheat the oven to 180° C.

For the crust blend the cookies into dust and mix with butter and water. The powder should get sticky enough to form a nice bottom for our cheesecake. As soon as it is well mixed put a sheet of baking paper into the form and using your hands or a spoon make a nice thin layer on the bottom of the form. Bake it for 10 minutes. If it raises a bit do not worry. The filling will press it back down.

And here is the filling. 

Separate egg whites from yolks in different bowls. Put the egg whites into fridge. Meanwhile mix yolks with 2 tbsp of sugar and mashed bananas. Add vanilla seeds, mix well. As for cottage cheese I usually take low-fat cheese. If you prefer 20% or even 40%, go for it. Put cheese of your choice, pudding powder and lemon zest into yolk-banana-sugar mixture. Mix thoroughly.

Now leave it all aside and get the egg whites out of the fridge.

Beat egg whites as explained in a tip here. Fold the carefully into cheese mixture and get your baking form with a crust inside. Pour the ready cheesecake mixture into the form. Cover the bottom of the form with foil and place it in a bath. In other words, take a bigger form and pour 1-2 glasses of water into it. That would be a bath for our form with cheesecake. If you have no bigger form you can use just any heat resistant folder with water as a bath. Put it then on the bottom of your oven. This trick will insure you a velvety structure of the cake. And believe me, that is something worth to reach.

Baking time - 20 minutes. Then reduce the heat to 140° C and bake 20-30 minutes more. It depends on the height of the cake. The higher - the longer baking time.

After that let it cool down until room temperature. Meanwhile wash the strawberries and melt strawberry jelly. Then mix it with the berries in order to reach glossy skin. Then decorate the top of cheesecake with strawberries and put it into the frigde for about 2 hours.

Here it is: a nice glossy strawberry cheesecake, tender, smooth and sooo tasty!!!

Have a SWEET Valentine's Day! Love and be loved! Catch every moment and enjoy it as much as you can!

Made with LOVE! By #GourmetBalance

Coq au vin: Julia's Child recipe

As I watched "Julie & Julia" for the first time in my life, the idea of having my own food blog appeared in my head. Years passed by until I finally did it - 23d of August, 2014. Now, after a year of having it, I cannot help but wonder - Wow! So many recipes, so many good feedback words from my readers. This all keeps me going further. A lot of ideas are still not realised. So let's see, where will we be next year :)

For such a special occasion and to express my gratitude to Julia Child, today I would like to share the recipe of Coq au vin. In other words, a casserole of chicken in red wine, with onions, mushrooms, and bacon. 

Ingredients: (4-6 servings)

100g lean bacon

3 tbsp olive oil

1 medium-sized chicken, cut into parts (or all of one kind of part)

1/4 cup Cognac 

 salt, black pepper

1 bay leaf

1/4 tsp dried thyme

2 onions (in original recipe 20 small white onions, I did not have them this time)

3 tbsp flour

1 tbsp butter

2 cups red wine, preferably Burgundy, Côtes du Rhône, or Pinot Noir

About 2 cups brown homemade chicken stock, or beef stock

1 or 2 garlic cloves, mashed or minced

About 1 tablespoon tomato paste

300 g fresh mushrooms, trimmed, washed, and quartered

2 carrots (*optional ingredient)

Coq au vin is one of the most famous French dishes. With its' wine flavor, tender taste and mushroom note, it is the No 1 dish for special occasion. I modified a little bit with the ingredients, added carrots, though it is optional, of course. Get all the needed ingredients prepared, so that you mainly focus on the process. Curious? Let's start right now.

1. Cut bacon into stripes or sticks if you have the whole piece. In a heavy bottomed casserole saute it with 1-2 tablespoons of olive oil. When bacon is very lightly browned, remove to a side dish, leaving fat in the pan.

2. Wash and dry chicken parts thoroughly in a towel. Add them to the fat left from bacon, not crowding the pan too much. Season chicken with salt and pepper. Pour in cognac, ignite with a lighted match, shake pan back and forth for several seconds until flames subside.

3. Peel onions and carrots, cut them into medium pieces, and fry them in 1 tbsp of olive oil in a separate bowl/pan for about 2-3 minutes. Add them to  the chicken. Sprinkle on the flour turning chicken, carrots and onions so flour is absorbed; cook 3 to 4 minutes more, turning once or twice. 

4. Add bacon from step 1 and cook covered slowly for 10 minutes.

5. After the chicken parts turned golden-brown, pour wine into pan, and add just enough bouillon to cover the chicken. Stir in tomato paste, garlic, bay leaf and thyme. Simmer on slow heat covered for about 20-30 minutes, or until chicken meat is tender. 

6.  Test chicken pieces, piercing with a fork. Take tender parts out and if needed simmer another 10 minutes.

7. Put all the chicken pieces into the pan. In a separate pan melt butter and oil, add mushroom pieces and saute them for 3-4 minutes. Them add them to the chicken pan.

8. Taste carefully. Sauce should be just thick enough to coat chicken and vegetables lightly. If too thin, boil down rapidly to concentrate; if too thick, thin out with spoonfuls of bouillon.

Decorate with sprigs of parsley when serving. Accompany with the same wine you used while cooking.

Bon Appétit! And happy Gourmet Anniversary :) 

Chocolate naked cake with mascarpone cream and fresh berries

What is your first thought when I say "Birthday"? Or "Wedding anniversary"? Presents? Or big party? Maybe surprise? For me it is all in one - a perfect cute cake. On those days I believe, we can create a perfect mood with only one cake, even despite all the problems or anything else that disturbs us at the moment. And I have a prefect recipe. Proven by my own experience. 

As my husband's birthday and wedding anniversary happen to be within 1 week, I decided to dedicate my time once and bake a really perfect cake. Chocolate layers with tender mascarpone cream and seasonal berries will literally make your day. I promise!

Just prepare all the ingredients, one 24 cm round baking form and a mixer. Get ready :)

Ingredients:

For cake:

220 g chocolate (I chose 85% cocoa)

200 g almond flour

150 g sugar

1 banana

9 eggs

1 tsp cinnamon

1/2 tsp cayanne pepper

40 g cacao powder

pinch of salt

3 tbsp home-made marmelade (mine was made from different berries)

50 ml water

For cream:

500 g mascarpone

300 ml whipping cream

180 g sugar powder

For decor:

strawberries, raspberries, blueberries or else

Firstly preheat the oven to 180 degrees Celsius. Separate in 2 bowls yolks from egg whites. Beat the egg yolks with mashed banana, pinch of salt and half of sugar until light and fluffy. Melt chopped chocolate and add it to the batter. Set aside. 

Beat egg whites with the rest of sugar until stiff peaks. 

Mix dry ingreadients in another bowl: almond flour, cocoa powder, cinnamon and cayanne pepper. Carefully fold the egg whites into the batter. Add dry ingredients and gently fold not to ruin the air bubbles. 

Coat 24-cm baking form with butter. Pour the batter into the form and bake the cake 50 minutes. 

Split the cake into 3 layers. Mix water and marmelade and bring them to boil. Brush the top of each layer with the hot marmelade sirup and let them soak for half an hour.

For the cream combine mascarpone, whipping cream and powdered sugar. Whip them thoroughly until stiff peaks. Spread the cream over each layer and on the top of the cake forming nice untouched waves. Wash summer berries/fruits of your choice and decorate the cake from the sides and on top. 

Tip!

The bigger variety of fruits and berries you choose, the more colorful your cake will look. In combination with dark chocolate it will leave you speechless.

Chicken liver parfait with caramelized apples and almonds

Holidays have come. Wonders can happen anytime. Such a special mood brings other vision of simple things (as they seem at first sight).

Chicken liver... Is it possible to cook it special?! If you follow me from the beginning on, you might remember the recipe of Light and hearty salad with chicken liver. By the way, it turned out to be quite popular among my followers. Therefore I made up my mind to cook chicken liver, but in a totally other way than usually. As a result I wanted smooth, mild taste with a tiny sweet note of apples which seem to be a perfect combination with chicken liver.

Check the ingredients' list and grab some patience:
Parfait:
400 g chicken liver
250 ml milk
1 big onion
1 big carrot
4 garlic cloves
1 slice whole wheat bread
100 g salty cracker
2 egg
2 tbsp corn flour
1 tbsp olive oil
2 tbsp soy sauce
1 tsp salt
3/4 tsp black pepper
1 tsp ground coriander
2 tbsp butter

Garnish:
1 apple
1 tsp almond slices
1 tsp brown sugar
1tsp cinnamon
1 tsp butter

Firstly, as usually, soak the liver in 200 ml of milk for about 20 minutes. 

Tip!

I would strongly recommend you not to skip this simple step. Milk takes away all the bitterness and ensures smooth and mild taste of the liver.

Meanwhile prepare the other ingredients: grate the carrot. Chop onion and garlic cloves into little pieces.

Wash chicken liver with cold water. Separate all the streaks and cut the liver into middle-sized pieces.

In one pan heat one tbsp of olive oil and fry chopped onion for 2 minutes at middle heat, add grated carrot and garlic. Let it stew in its juice until soft. (you can add 2 tbsp of water if liquid evaporates)

In another pan fry chicken liver in a small quantity of olive oil mixed with 1 tsp of butter. Stir from time to time so that it doesn't stick and burn. When you see that the pieces are fried already, add soy sauce and stir thoroughly. Don't be afraid if the liver is not ready inside yet. It will be baked in the oven afterwards, anyway :)

Soak whole wheat bread in 50 ml of milk. Blend crackers into a crumb. We will use it to make extra crust. Prepare the form for baking. Butter it from all sides and sprinkle all the sides with cracker crumbs. I used silicone form. If you don't have silicone one, put baking paper into your form to make sure that you will take parfait out easily. Put aside and preheat the oven at 180°C.

The next step is important for the proper texture. Blend liver and carrot-onion-garlic mixture in a food processor until smooth and silky. Season the mixture with coriander, salt and pepper. Squeeze the bread slice to avoid extra liquids and add it to the liver mixture. Add corn flour, eggs and butter. Mix well. Pour the mixture into a form and sprinkle the top with cracker crumb. Place the form in a water bath. Bake in the preheated oven for 10 minutes, then reduce the temperature to 130°C and bake another 30 minutes.

It's time to prepare the garnish. It consists of caramelised apple slices mixed with almonds. Wash the apple and cut it into slices. Heat some butter in a frying pan and put the apple slices into it. Stir for a minute, add sugar and cinnamon. Stir further. Add almond slices and wait until the apples get golden-brown.

After 40 minutes total in the oven check the parfait. I'm pretty sure it is ready and tasty ;) Serve as sjown below. And enjoy your precious minutes of pleasure.

Have a wonderful New Year. Leave all the fears and uncertainty in the past and go ahead full of hope and confidence!

Happy New year!!!!!!
Bon Appetit!

Fresh figs with Roquefort and balsamic cream

Big company is always a lot of fun. At the times of celebrations you can often find yourself hesitating... What to cook?! Of course, it should be something special - the occasion is always special. And preferably cooked very quickly and easy. For those days I have a great decision: figs. No, not simply figs, and not dried ones... I mean those fresh figs with a little piece of Roquefort under the balsamic topping. Perfect little appetizer you just HAVE to try.

Here we go;)

 Tip!

There is a great variety of cheese on the shelves of the supermarkets. If you prefer some other cheese instead of Roquefort you can add your own touch: goat cheese, gorgonzola, ricotta, blue cheese... Take your time and feel your heart. The amount in my case is made for two, keep that in mind when you have a big party.

Ingredients:

2 fresh figs

20g Roquefort

1 tsp balcamic cream

Wash the figs and make on each of them a cross-shaped incision. Open them a little like a flower. Here you get some place for Roquefort. Don't hesitate to put about 10g of the cheese in your flowers and top them with balsamic cream. 

Ready! Easy, quick and chic!