One of the things I learnt when I lived in Germany is that… Kaiserschmarrn sind lecker!!! They are delicious!!!
It’s fast and needs less ingredients, perfect for a quick and healthy break!
This is my version without eggs.
(for two portions, about the double of the one in the picture)
- 120 gr wheat
- 1/4 tsp backing soda
- 2 Tbsp sugar
- 3 Tbsp olive oil
- butter for the pan
- icing sugar
- strawberry marmelade
In a bowl mix wheat with backing soda and sugar.
Then add olive oil and milk and whip until you get a thick mixture.
Heat up a spoon of butter in a nonstick pan and when it gets warm enough put the mixture all together.
Wait until it’s cooked on the bottom and the turn it upside down and cook the other side.
Cut it into pieces.
Serve warm with strawberry marmelade (but any berry will be ok) and icing sugar.
- pastry sheet (I used a rectangular one)
- 200 gr ricotta
- 200 ml whipped cream
- 3 Tbl spoons sugar + more sugar for the pastry sheet
- chocolate drops
- icing sugar
Cut your pastry sheet in four, prick with a fork and cover with sugar.
Bake for 10 minutes at 200° C and let cool.
Whipp your ricotta with 3 table spoons sugar.
In another bowl whipp your cream, then add it gently on the ricotta and then add the chocolate chips.
Alternate pastry sheet and cream to build your Millefoglie.
Cover with icing sugar and you’re done!
Keep stored in the fridge.
… TA DA!!!
I made my first jam!!! Very easy and super jummy!!!
– 560 g plums (peeled and without seeds)
– 430 g sugar
– 1/2 lemon juice
Cut the plums in pieces, add sugar and lemon juice. Boil everything in a pot for about an hour. Be careful: jam need always to be blended!
To store your jam put it in jars when it’s still very hot, close and turn the jars upsidedown and wait one day. The heat will take the air inside and pull the safety top. In this way your jam will preserve for several months!
(By the way, I just love the color that turned out here…)
- 160 g sugar
- 125 ml yogurt
- 125 ml milk
- 1 tsp baking soda
- 250 g flour
- 40 g potato flour
- 4/5 carrots
- 1 lemon peel
- 115 g cream cheese
- 60 g butter
- 250 powdered sugar
- 1/2 table spoon milk
Ok this is super easy to make! Mix the two flours together with the baking soda and sugar. Skin and chop up the carrots. Add milk, yogurt, carrots and the lemon peel. Stir together and put it in your baking tin. The mixture will look kind of hard but don’t worry because the carrots have a lot of water inside. Bake at 180° for 20-25 minutes.
Cream butter with the cream cheese, add and beat the powdered sugar and then put milk (very carefully!). It should come a soft cream. If it is too fluid, add some more powdered sugar. Wait until the cake has cooled to spread on the frosting (I baked the cake the day before) and leave it in the fridge at least a couple of hours before serving.