HEAVENLY BROWNIES (HAPPENS TO BE VEGAN)

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brownie2

 

Chocolaty, mushy and sooooo good! These are the best chocolate brownies I have ever eaten and they just happen to be vegan and easy to make! Serve them warm right out of the pan with a scoop of vanilla ice-cream and your guests will forget their manners over the last remaining piece.

HEAVENLY BROWNIES (HAPPENS TO BE VEGAN)

2 cups spelt flour

1 cup white sugar

1 cup brown sugar

1 cup unsweetened cocoa powder

1 Tsp baking powder

1 Tsp salt

1 cup coconut oil (warmed to a liquid consistency)

1 cup water

1 Tbsp vanilla extract

Preheat oven to 180°C. In a bowl mix all dry ingredients. Add other ingredients and mix until combined. Spread evenly in a 20×20 cm square pan. Bake for 50-60 minutes.

HOME-MADE CHOCOLATE CHIP COOKIES

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chocolate chip cookies

 

I miss home!

There is nothing more satisfying than smelling freshly baked cookies after a long working day. These crunchy on the outside but chewy and moist on the inside cookies just tastes like home!

 

HOME-MADE CHOCOLATE CHIP COOKIES

2 1/4 cups all-purpose flour

1/2 teaspoon baking soda or baking powder

1 teaspoon salt

1 cup butter, melted

1/2 cup sugar

1 cup packed light-brown sugar

2 teaspoons pure vanilla extract

2 large eggs

2 cups semisweet chocolate chips

 

Preheat oven to 180°C. In a small bowl, whisk together the dry ingredients. In a medium bowl mix butter and both sugars until fluffy. Add the vanilla, and eggs. Beat until well mixed. Add flour mixture; mix until just combined. Stir in the chocolate chips. Make 1 Tsp large balls and place them on a baking sheet. Slightly press them down and sprinkle with a little sugar, for the top to be nice and crackled. Back 10-12 minutes rotating pan halfway through. Let cool on wire rack.

HOME-MADE EASTER BREAD

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osterbrot

 

HAPPY EASTER!!

Easter is not Easter without home-made fluffy eater bread on your table.

HOME-MADE EASTER BREAD

600 g all-purpose flour

1 Pack dry yeast

2 Tbsp sugar

½ Tsp salt

Lemon zest from 1 lemon

1 Egg

1 egg yolk

200 – 250 ml milk

4 Tsp white whine

1 Tsp dark rum

1 – 2 hands full of raisins (if desired)

1 egg whisked for brushing the outside

In a large bowl mix all dry ingredients. Form a mold in the middle and fill in all other ingredients (except raisins and extra egg). With a fork start mixing from the middle always taking in a bit more of the flour from the sides. Knead until a soft, not too sticky dough forms that springs back when you press a finger in. Cover and let rise at a warm place for 30 minutes. On the floured table counter knead again to get all the air out for about 2 minutes. Add in raisins and knead to evenly distribute them. Form a loaf or a braid and set on a parchment lined baking sheet. Cover with a clean kitchen towel, store at a warm place and let rise for 1 hour. Preheat oven to 180°C. Brush risen dough with whisked egg on the outside and put into the oven. Bake for 40 minutes. Let cool completely. This bread can be stored wrapped in plastic wrap for up to a week.

HAPPY EASTER!!

BOSTON: ZAFTIGS (Jewisch restaurant)

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Zaftigs
Travel with The Nici Farm

BOSTON: ZAFTIGS (Jewisch restaurant)

This is a fabolous place in Brookline to get realy good typical Jewisch delicacies like Gefillte Fisch, Matzo ball soup and towering high sandwiches with self made (lean) pastrami. The food is tasty, fresh and all self made (even the pickles) and the service is extraordinatily friendly and helpfull! Be sure to plan for a waiting time to be saeten ’cause it gets crouded. But it’s so worth it!

www.zaftigs.com

THE BEST OATMEAL COOKIES

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Oatmel cookies

 

OATMEAL COOKIES

(modified from a Martha Stewart Living recipe)

Mmmmhhhhhh…this tastes like home!! Cheer up a sad friend with these heartwarming cookies! :o)

For about 30 cookies

¾ cup old fashioned rolled oats
¾ cup small leaf oat flakes
½ cup all purpose flour
1 Tsp baking powder
½ Tsp cinnamon
½ Tsp salt
½ cup good quality butter (melted)
½ cup granulated sugar
½ cup brown sugar
2 large eggs
1 Tsp pure vanilla extract
¾ cup raisins or chocolate chips (as desired)

Preheat oven to 180 °C. In a small bowl mix dry ingredients. In a medium bowl mix sugars, butter, vanilla and eggs and whisk until fluffy. Mix dry ingredients with butter-egg mixture. Spoon 1 heaped Tsp servings on a baking sheet leaving 3 cm in-between. Bake for 12-14 minutes. Let cool completely and store in an airtight container with an apple to keep it moist for days.

BOSTON: UNION OYSTER HOUSE

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boston1

 

Almost as much as I love to cook I love to go out and have really good, high quality food. That is why I have decided to share my experiences while traveling.

TRAVEL WITH THE NICI FARM

BOSTON: UNION OYSTER HOUSE

This fabulous seafood specialized restaurant is the oldest existing restaurant in the USA (since 1826). It is a beautiful, historic, cozy dark brick building made of dark wood inside. I had the Shore Diner and a home brewed dark beer. It was a huge, traditional Bostanian and fabulous set menu.

Appetizer: wonderful creamy CLAM CHOWDER and CORN BREAD

Main dish:  A whole STEAMED LOBSTER and STEAMED MUSSELS served with seared butter. I just love the cracking and working to get to the tender flesh.

Sides:  CORN on the cob, scalloped POTATOES

Desert: GINGER BREAD (but I was sooo stuffed I couldn’t even try it)

Price: market price (including beer I paid $58/€42), no worries this was the absolutely most expensive on the card but it could have served two!!

All in all it is not the cheapest place but the atmosphere and the delicious high quality seafood is so much worth it I will definitely go back soon (as soon as I can eat again)

 

http://www.unionoysterhouse.com/

THE NICI FARM GOES USA!

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eibrot

THE NICI FARM GOES USA!

 

For the next 3 month The Nici-Farm and I have moved to Boston. Try out this great breakfast for champions.

1 Tbsp olive oil

1 organic fresh egg

1 piece of whole wheat toast

Cherry tomatoes

Lean ham

 

Cut a hole into the toast just a little bit larger than the egg yolk. Using a tissue wipe a pan with the oil and heat. Place toast inside of pan and slowly crack the egg into its middle. Add tomatoes and ham aside the toast. Cover pan and fry on medium heat until the egg is the texture you like for sunny-side up fried eggs (3-5 minutes). You can also flip it over to make a double fried egg.

EASTER CARROT CAKE

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Carrot cake

 

This cake would be a lovely Easter cake! HONEY BUNNY!

EASTER CARROT CAKE

For the cake:

1 ¼ cups flour

1 Tsp baking powder

¼ Tsp baking soda

½ Tsp salt

½ Tsp ground cinnamon

¼ Tsp freshly grated nutmeg

½ cup rape seed oil

2 eggs

1 Tsp vanilla

1 cup grated carrots

For the frosting:

1 pack (125 g) cream cheese (Philadelphia)

1 Tsp vanilla extract

1 cup confectioners’ sugar

Marzipan carrot for decoration

Preheat oven to 180°C. Mix all dry ingredients in one small bowl and all wet ones in a medium one. Then mix dry ingredients into wet ones. Mix until smooth and fill into oiled and floured spring form. Bake for 40 minutes or until an inserted toothpick comes out clean. Let cool completely. Mix all frosting ingredients and evenly spread on halved cake and on outside. Decorate with a marzipan carrot.

BLOOD-ORANGE COCONUT-MILK CAKE

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Blood orange cake

 

This is just a cake version of summer! ENJOY LIFE!

 

BLOOD-ORANGE COCONUT-MILK CAKE

 

1 ¾ cups flour

1 ½ Tsp baking powder

¼ Tsp baking soda (Natron)

¼ Tsp salt

2/3 cup olive oil

3 eggs

1 cup brown sugar

Peel from 1 organic orange

¼ cup blood orange juice

½ cup coconut milk

 

Preheat oven to 180 °C. Mix all dry ingredients. Then mix in rest of the ingredients until a smooth batter has formed. Fill into an oiled and floured box form and bake for 45 minutes or until a inserted toothpick comes out clean.