I was puzzeled what to do with left over mulled wine after our christmas party. I came up with the idea to make a little gift for our future christmas guests. This is amazing! This gele is this special kick that adds to any steak or veal dish. Everybody was thrilled!! Oh….and it is suuuper easy and quickly made!
Mulled wine (e.g. 1 litre)
1:1 gele sugar (e.g. 1 kg)
Cook as instructed (e.g. 8 minutes). Fill into twist-off glasses.
Well, since very few people practice hard core nipple twister games before they have a baby I assume a lot of ladies also suffer from sore nipples when they start to breast feed…just simply because you are not used to somebody pulling and twisting your nipple for several hours a day.
My tip is organic LANOLIN and lots of air. After every breast feeding session apply Lanolin only to the nipple (not to the surrounding areola). If you already have sore nipples you will basically go through a painfull wend until it heals, but don’t give up! It will get better in up to 1 week and it is soooo worth it!
P.s. this is also a tip for men running marathon and forgot to tape their nipples.
Speaking of breast milk supply: some have too much (wow, that can hurt) and some have too little (which is very frustrating!). Everybody who has a baby and decides to breast feed will cross this concern. Here are my natural remedie tips for both cases, which I have all tried and really work:
INCREASE BREAST MILK SUPPLY:
– 4 cups of anis tea or fenel-caraway-anis tea (1 tsp anis seeds or fenel/caraway/anis seed mixture (1:1:1) per cup of boiling water and let sit in a covered cup for at least 5 minutes)
Be careful this does really work and when it kicks in you could end up with huge breasts with enough milk to feed a dozen babies.
– alcohol free wheat beer or malt beer
DECREASE BREAST MILK SUPPLY
– 3 cups sage tea (1 tsp dried sage leaves per cup and let sit in a covered cup for at least 5 minutes)
SOOTH SWOLEN BREAST
Rub out just as much milk from your breast that your breast stops hurting insanely. Best do this under the shower with smooth striking movements twards your nipple while holding your breast with the other hand. Don’t overdo or this will stimulate more milk production. Cover breast with cool packs wrapped in a linnen for at least 10 minutes.
This is my tribute to marzipan and everybody who is so madly in love with it as I am!
3/4 cup neutral oil
2 cups all-purpose flour
2 tsp baking powder
1 tsp salt
1 tsp cinnamon
½ cup dark-brown sugar
2 large eggs
1/2 cup orange juice
1/2 cup marzipan (200 g)
2 tsp pure vanilla extract
1 cup sour cream or yoghurt
Preaheat oven to 180 °C. Butter cake pan and dust with flour (I use a Guglhupf Bundt pan).
With a stick blender mix oil, brown sugar, marzipan, orange juice, vanilla and eggs in a medium bowl. Mix dry ingredients in a bowl and add to the egg mixture alternating with the yoghurt. Beat until just combined. Fill batter in prepared pan. Bake for 35 to 40 minutes or until golden brown and an inserted toothpick into the middle comes out clean. Remove from pan and let cool.
This cake is easy to make and comes out perfect! YUMMMIIIIEEEEE!!!! :o)
It’s the time of year where a warming sweet desert is just what everybody is craving. If you don’t have the nerve or time to put together a pie or cake this is just perfect. Visualize a bubbling, sweet and tart, crunchy soul warmer…I call it cobbler.
You can basically use any kind of fruit (apples are great!)…
For berry mixture:
2 ripe peaches, cut in slices
2 cups berries (I like blue berries)
1/2 Tsp cinnamon
2 Tblsp brown sugar
For crumb topping:
1/3 cup brown sugar
1/2 cup flour
4 Tblsp cold butter
Preheat oven to 200 °C. Mix fruit and berries with other ingredients and place in an oven dish. Mix together crumb ingredients with your fingers to form crumbs in different sizes. Sprincle crumbs over berry mixture and bake for about 15 minutes. The berries should be bubbling and the crumbs should be gold brown. Serve warm and enjoy! 🙂
This 100% cotton bag is filled with dry cherry pits. Heat in the oven for 20 seconds and it is the most comforting, warming thing you can imagine. Great against bellyaches.
When your baby has a bellyache this easy to make ointment is a little miracle…just rub a bit clockwise on your little ones belly.
1 Tblsp fennel seeds
1 Tblsp caraway seeds
1 Tblsp anise seeds
200 ml almond oil
Mix together in a twist-off glass and let sit for 3 weeks on a bright but not sunny place. Shake once a day. Sieve trough a fine sieve and store belly oil in a dark glass bottle. Rub that little bloathed belly clockwise with this oil.
This wonderful rash ointment will protect that sensitive (baby) skin and heal minor skin damages also on your adult skin…there are so many uses for this ointment.
1 twist off glass (about 500 ml)
each 15 g dried calendula, lavender and camomile flowers
150 ml almond oil
Sunflower oil to fill up (about 300 ml)
Fill everything into the twist off glass and fill up with sunflower oil until the flowers are completely covered. Let sit on a sunny place but not in direct sunlight for 3-4 weeks and shake once a day. This ointment can be used directly on napy rash baby skin, scares or small skin damages or in bath water.
RHUBARB-CRUMBLE CAKE
I love the mixture of sweet and tart. This is a lovely and easy cake that tastes like summer in a green garden. This recipe is inspired by a Martha Stewart recipe.
For the crumbles
4 tablespoons cold butter
1/2 cup all-purpose flour
1/4 cup sugar
Coarse salt
For the Cake
1 1/2 cups oil
500 g rhubarb, washed and cut into 2 cm long pieces
1 3/4 cups sugar
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
Coarse salt
1 tablespoon fresh orange juice
2 large eggs
1 cup yoghurt or sour cream
1. Preheat oven to 180°C (350°F). Make the topping: crumble together butter, flour, sugar, and 1/4 teaspoon salt.
2. Make the cake: Butter a 25 cm (9-inch) round spring-form and dust evenly with flour.
3. Toss rhubarb with 3/4 cup sugar; let stand until batter is done.
4. Whisk together flour, baking powder, and 1 1/2 teaspoons salt. Beat remaining oil and 1 cup sugar. Beat in juice and eggs, 1 at a time, until incorporated. Beat in flour mixture in 3 additions, alternating with yoghurt (sour cream), until smooth. Spread evenly into buttered pan. Top with rhubarb and spread crumbles evenly over rhubarb batter.
5. Bake until a toothpick inserted into the center comes out clean, about 1 hour. Let cool for 10 minutes. Run a knife around edge of cake, and remove spring form. Let cool completely.
