Posts tagged ‘fruit’

2016, December 16

Recipe of the Month: Panettone sheet cake

From what Wikipedia tells me, Panettone is a type of sweet bread loaf originally from and one of the symbols of the city of Milan, usually prepared and enjoyed for Christmas and New Year in Italy. It has a cupola shape, which extends from a cylindrical base and is usually about 12–15 cm high for a Panettone weighing 1 kg.

My recipe is definitely not the above described Panettone, but a toned-down, sheet cake version of it by the same name. I got the recipe from a friend in Paris.


Panettone sheet cake

2,5-3 mugs sugar
4 mugs flour
10 g baking powder
10 g vanilla sugar
4 eggs
1 mug oil or melted butter
1 mug yogurt

Stir together the sugar, flour, baking powder, vanilla sugar, oil and the egg’s yolks.
Beat the egg whites and the yogurt together with a mixer, and then combine with the other ingredients.

Line a baking sheet with baking paper, pour the mixture into it and add thinly sliced dried fruits, chocolate shavings or crushed hazelnuts, pecans, peanuts, etc. on top.

Bake for about 25-35 minutes on medium heat.

Serve with coffee, tea or a glass of warm milk. It’s the perfect sweet treat during sweater weather.

Bon appétit! ;)


2016, August 12

Recipe of the Month: Three-Ingredient Banana Pancakes

I’ve made banana pancakes before, and I still love that recipe a lot!
But I’ve tried being more cautious of what I eat lately, which led me to search for a healthier variation on banana pancakes. I found several that I wanted to try, and ended up with combining ideas and recipes.

The result is below. ;)

page healthy three ingrediant banana pancake

Three-Ingredient Banana Pancakes 

2 bananas
2 eggs
1/2 cup Brinta, or whole wheat flour
1/2 teaspoon baking powder
1 teaspoon cinnamon or pumpkin spice
pinch of salt

Mash the bananas in a bowl using a fork.
Beat the eggs in another bowl with the Brinta, baking powder and cinnamon. Add to the mashed bananas and mix the batter well.
Of course, you can use a blender to combine all the ingredients at once if you want.

Heat butter in a skillet over medium heat. Spoon the batter into the hot butter and cook the pancakes until bubbles form and the edges are dry. Flip them over and cook until browned on the other side as well.

Serve as is, or with fresh fruit on the side and a cup of Vanilla-Caramel Tea.

Bon appétit! ;)

2011, October 30

Recipe of the month: Baby Spinach salad with Mandarin Oranges and Red Onions

When my mom walked up to me with a huge bag of spinach, excitedly telling me how cheap it was and that she planned to make Spinach Cream Sauce, asking me if I’d eat it… I answered just as excitedly that there was absolutely no chance I would. I don’t like spinach (or other vegetables for that matter) once boiled.
But then, you could’ve almost seen a light bulb over my head lit up!

Last Thanksgiving in Sicily, I had the opportunity to sample a lot of yummy American and Italian food. One of my very favorites was the Baby Spinach salad with Mandarin Oranges and Red Onions.
Just like
Pineapple Chicken, I wouldn’t have thought to mix these three together and have them result in such a flavorful dish.

I immediately searched for the recipe for this salad, and as great as it seemed, I made some substitutions here and there for the dressing.
So here’s my adapted version of
Rachael Ray’s Baby Spinach salad with Mandarin Oranges and Red Onions.

page spinach mandarin onions salad

Baby Spinach salad with Mandarin Oranges and Red Onions

7 cups baby spinach 
2 cups mandarin oranges, drained
1 cup chopped red onions 
5 tablespoons
Orange Syrup
1 teaspoon orange peels (leftover from when making the syrup)
2 tablespoons balsamic vinegar 
3 tablespoons extra virgin olive oil (EVOO)
Salt and pepper

Arrange spinach leaves on a large platter or individual salad plates. Top with mandarin orange sections and chopped red onion.

Whisk together the orange syrup, orange peels and balsamic vinegar. Stream EVOO into dressing while continuing to whisk.

When you are ready to serve, pour the dressing over the salad and season with salt and pepper.

Bon appétit! :)

PS: Not to brag or anything (okay, maybe just a little), but I impressed a chef with this salad! *feels all proud of her cooking expertise*

2011, August 21

Recipe of the month: No-bake Yogurt Cake

It’s the middle of August. It’s warm. Very much so! Here’s a no-bake cake for those days when turning on the oven just isn’t appealing. Plus, it’s absolutely delicious!

page no-bake yogurt cake

No-bake Yogurt Cake

300 ml fruity yogurt (I used peach yogurt)
500 ml cream
2 tablespoons gelatin
sponge cake
1 dl water
fruits same as/close to the yogurt flavor (I used nectarines)

Stir the gelatin in 1 dl cold water. Leave aside for a few minutes to become a hard jello.

Gently stir the yogurt and the fruit (chopped up) into the cream and mix it for about a minute on “low”.

Melt the jello (don’t boil!) over steam-bath. Then add it into the yogurt, fruit and cream mixture. 

Add readily-bought sponge cake into a baking pan (or leave it in the pan if you baked one), soften the sponge cake with a sweet syrup, then fill up the pan with the ready yogurt mixture.

Refrigerate well right until before serving!

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