Plans for this weekend or tonight? How about you give a Margarita-midnight-party?
CLASSICAL MARGARITA
1 part lime juice (In Austria the best is Limettensaft from DM(Alnatura))
1 part Cointreau
2 parts gold tequila
Ice
Lime juice and coarse salt for the glass rim
Pour a bit of lime juice in a deep plate and spread salt on a second plate. Dip rim of glass in lime juice and then in salt. Let dry. Mix everything together and serve with lots of ice.
Hahahaha…I finally made it!! During my latest project on how to make a shower cream I literally used everything I found in my kitchen. Don’t try using agar-agar…it just doesn’t work at all! And today I just came up with this easy recipe only made of stuff one finds at home. J Here it is…
COCONUT-SHOWER CREAM
50 ml coconut milk
125 ml rape-seed oil (or any other oil you like)
½ Tsp preserve helper (Natrium benzoate; Einsiedehilfe from Billa), dissolved in 1Tbsp hot water
5 Tbsp liquid neutral soap (castile soap)
30 drops essential oil (rose, orange, grapefruit…)
5 drops food coloring (green looks nice)
Fill coconut milk into a high narrow measuring cup. With an immersion blender blend and slowly fill in the oil. It will become creamy now. Add the dissolved preserve helper and the other ingredients. Mix and fill into a clean bottle.
I was really busy lately…now I deserve some soul food! Yummy!!
NICI’S COCONUT-CHOCOLATE MUFFINS
For batter:
¾ cup coconut flakes
1 1/2 cups spelt flour
1 cup brown sugar
2 Tbsp unsweetened cocoa powder
2 Tsp baking powder
½ Tsp baking soda (Natron)
½ Tsp salt
1/3 cup apple sauce
1/3 cup rape-seed oil
1 cup water
For the streusels:
1 cup spelt flour
½ cup brown sugar
½ Tsp salt
¾ cup margarine
¾ cup coconut flakes
Preheat oven to 180 °C. Mix streusel ingredients with the fingers to form streusels. Mix all other ingredients, dry first then add wet, until a homogenous batter forms. Fill into oiled muffin forms, sprinkle with streusels and bake for 20-25 minutes.
It should be low fat, vegan, easy to make and a chocolate lover’s delight? This is it…
VEGAN BLACKBERRY BROWNIES
50 g (vegan) milk chocolate
70 g bitter-sweet chocolate
80 g blackberry jam
115 g apple sauce
30 g sunflower oil
180 g spelt flour
20 g unsweetened cocoa powder
2 Tsp vanilla extract
¼ Tsp baking powder
½ Tsp baking soda (Natron)
¼ Tsp salt
Preheat oven to 180 °C. Melt chocolate and oil in a pot hanging over (but not in) boiling water. Mix all wet ingredients and all dry ones in separate bowls and then add dry ingredients into wet ingredients. Mix until smooth. Fill into greased baking form (18 x 18 cm) and bake for 15 minutes. Let cool completely and decorate with white chololate.
Looking for an environmental friendly way to clean and disinfect your wooden cutting boards? This is from me for you…
SALT-LEMON CUTTING BOARD CLEANER
To clean wooden cutting boards, put coarse salt on the board and Rub the salt in using the lemon!
Greece is a beautiful country with beautiful people, a beautiful landscape and delicious food! I can remember a Greek restaurant that I was at when I was young where there was no menu. Instead you went into the kitchen and the lady of the house would open different pots on the stove for you to choose your diner. It was sooo wonderful. Since then I have never forgotten this wonderful greek dish Stifado.
STIFADO
800 g calf meat in cubes
3/8 red wine
2 bay leaves
1 stick cinnamon
2 cloves
800 g shallots, peeled and not cut
4 garlic cloves in slices
1 can whole tomatoes
6 Tbsp olive oil
½ Tsp sugar
Salt and pepper
In a large pot heat olive oil and fry the meat until browned from all sides. Take out and set aside. In the same oil fry the onions and garlic for 2-3 minutes. Then add tomatoes and simmer for further 2-3 minutes. Put meat with the good juice back into the pot and add rest of the ingredients. Simmer for 1-1 ½ hours over low heat. Carefully stir once in a while. I served it with Nockerln, small noodles or pita.
Life hack of the day:
FRUIT-NET POT SCRUBBER
Don’t through away those nets in which fruits are sold. Keep them and use them to scrub your dirty pots! Ever thought of that? 😉
This 2 ingredient recipe is the most addictive dip for chips that you can imagine. It is done in only 10 min! Make double the portion for guests and it will still be gone in a second. I ended up licking out the bowl in front of everybody. 😉
ADDICTIVE ONION DIP
1 sour cream (125 g)
½ pack dried onion soup
Mix and let stand for at least 10 minutes. In this time the dried onion pieces soak up and become soft. Serve with riffled chips for maximum scooping.
For all of you who tend to get confused between cups and grams.
For a cold winter day these fluffy and fruity muffins are just perfect!
VEGAN CINNAMON-PEAR-CHOCOLATE MUFFINS
For the Pears:
2 pears, peeled and cut into small pieces
1 cinnamon stick
½ cup water
For the streusels:
¾ cup spelt flour
2 Tbsp brown sugar
4 Tbsp cold margarine
For dough:
¾ cup ground hazel nuts
1 1/2 cups spelt flour
1 cup brown sugar
2 Tbsp unsweetened cocoa powder
1 Tsp cinnamon
2 Tsp baking powder
½ Tsp baking soda (Natron)
1/3 cup apple sauce
1/3 cup olive oil
1 cup water
Preheat oven to 180 °C. In a small pot cook pears with cinnamon stick and water until tender but doesn’t fall apart (about 5 min). Set aside. Mix streusel ingredients with the fingers to form streusels. Mix all other ingredients, dry first then add wet, until a homogenous dough forms. Fill into oiled muffin forms, sprinkle with streusels and bake for 20-25 minutes.