Recipe Suitcase

  Get your friends and family a gift card for my weekly recipe newsletter or my Online Sourdough Bread Baking classes. They'll love it!! Weekly Recipe Booklet Gift Card  ​ You know someone who loves to cook and is always looking for fun and new recipes? Then this recipe booklet subscription is the perfect gift! My recipe newsletter goes out every Thursday and includes 3-4 recipes, spice talks, interviews, give aways and cookbook presentations. The recipes are sent out every week via email and can be downloaded as a printable PDF ​ You can give your loved ones the weekly recipe newsletter valid for: - 1-month 5€ - 3-months 15€ - 6-months 28€ - 1-year 50€ More here ​ Sourdough Class Gift Card, ONLINE   You can buy a voucher for Sourdough Secrets I (40€), Sourdough Secrets II (55€) or both Sourdough Secrets I+II (90€) ​ During Sourdough Secrets I   students learn how to build a sourdough starter from scratch, with which you will then be able to bake your very own s...

A new take on the traditional German Vanillekipferl. A few tips before you start: 1. Let the dough rest a bit in the fridge before shaping. The butter will set, which will help you shape them and reach a nicer result when baking. 2. Once baked, don’t move or touch the half-moons. They’re soft and will break! Let them cool down first. 3. When you take the half-moons from the oven, wait for 2-3 minutes before dusting the cookies. The sugar should stick to them but shouldn’t melt. Saffron & Pistachio Half Moons Ingredients 250g flour 210g butter (soft) 80g sugar 40g ground almonds 60g ground pistachios A pinch of salt The pulp of 1 vanilla bean 0.5g saffron For finishing off: 150g powdered sugar 2 packages vanilla sugar Method Take 1 tbsp of the sugar and grind with the saffron in a mortar. Mix flour, almonds, pistachios, sugar, saffron sugar, salt, vanilla pulp, and butter to a smooth dough, wrap in clingfilm, and refrigerate for 1h.   Heat oven to 190C. Divide dough into 10-12g...

  Deutsch Zutaten: 3 Bananen, geschält und in 2cm Scheiben geschnitten, in einer Tupperbox tiefgefroren 2-3 TL helle Miso Paste ca. 50ml Kokosnussmilch 1 EL schwarze Sesamkörner ca. 2 TL Tropfen Sesamöl 2 EL Kokosnusraspel, in einer Pfanne geröstet Zubereitung: Fuer das Eis die gefrorenen Bananenscheiben, Mispoaste, Kokosnussmilch in eine Kuechenmaschine geben und cremig mixen. 1 TL Sesam untermischen. Fuer 20 minuten zurueck in den Tiefkuehler stellen. Falls ihr das Eis ueber mehrere Tage in den Tiefkuehler stellt, dann 20-25 Minuten bevor ihr das Eis essen wollt, aus dem Kuehlschrank holen. Gebt 2 Eiskugeln in eine Schuessel. Mit Sesamoel beträufeln, restlichen Sesam drueber geben sowie die Kokosnusraspeln. Fertig! __________________________________________________________ English Ingredients: 3 bananas, peeled, sliced into 2cm big pieces, filled into an airtight container and frozen overnight 2-3 tsp light miso paste around 50ml coconut milk 1 tbsp black toasted sesame seeds a f...