Archive for September, 2012

Matcha Cupcakes

Tea time with matcha cupcakes and light whipped coconut cream and raspberry sprinkles. I've got the idea of these cupcakes, through a matcha cupcake picture on Instagram.

Matcha Cupcakes

(12 Cupcakes)

Ingredients Matcha Cupcakes:

  • 1 cup soy yoghurt
  • 2 tablespoons coconut-rice milk
  • 1 tablespoon lemon juice
  • 3/4 cup sugar
  • 2 tablespoons vanilla sugar or 1 tablespoon vanilla extract
  • 1/3 cup sunflower oil
  • 1 + ¼ cup flour
  • 2 tablespoons cornstarch
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon matcha powder
  • ½ teaspoon salt

Whipped Coconut Cream

  • 1 + 1/4 cup SOYATOO coconut whip, cold
  • 2 tablespoons brown sugar
  • 2 tablespoons vanilla sugar

Decoration

  • 1/2 tablespoon dried strawberry/raspberry flakes

How to

Matcha Cupcakes

Preheat oven to 170°C (350°F). Put the baking cases in the muffin pan.

Mix yoghurt, coconut-rice milk, lemon juice, sugar, vanilla sugar or extract and sunflower oil with a handheld mixer.

Sift and mix flour, cornstarch, baking powder and soda, matcha powder and salt in a separate bowl.

Now add the flour mix to the liquid mixture in two batches. Stir well after each addition till it’s creamy.

Fill in the dough in the baking cases to 2/3.

Bake 20 to 22 minutes.

Let the matcha cupcake cool down on a cooling rack.

Whipped Coconut Cream

Fill the coconut whip with sugar and vanilla sugar in a high bowl and mix for 2 minutes with a hand held mixer.

Stuff coconut whip cream into a forcing bag.

Top the cold matcha cupcakes with the coconut whip cream.

Sprinkle some dried strawberry or raspberry flakes.

The matcha cupcakes matches perfect to my lemon poppyseed cupcakes.

Pumpkin Chestnut Risotto

 

Pumpkin Chestnut Risotto

(4 Persons)

Baked Pumpkin

  • 2 tablespoons olive oil
  • 400g hokkaido pumpkin wedges
  • 1 tablespoon thyme
  • sea salt
  • black pepper

Risotto

  • 2 tablespoons olive oil
  • 1 red onion
  • ¼ cup celery, small cubes
  • 1 cup risotto rice
  • ¼ cup dry white wine
  • 3-4 cups vegetable stock
  • ½ tablespoon sundried tomato cubes
  • 1 cup pre boiled chestnuts
  • ½ teaspoon maple syrup
  • sea salt
  • black pepper
  • nutmeg
  • 1 tablespoon dark balsamic vinegar

Decoration

  • 3 tablespoons olive oil
  • 3 tablespoons breadcrumbs
  • 12 sage leafs

How to

Baked Pumpkin

Preheat oven to 250°C  (482°F).

Mix Hokkaido pumpkin wedges, olive oil, thyme, salt and pepper in a baking case.

Place the baking case on the 2nd oven level from bottom.

Grill the pumpkin for 20-25 minutes, turn the pumpkin 2 times, till it’s soft and lightly roasted.

Dice the pumpkin in medium pieces.

Decoration

Heat up 1 tablespoon olive oil in a frying pan over medium heat.

Add the breadcrumbs. Stir the breadcrumbs until they are lightly fried.

Put the fried breadcrumbs in a little bowl.

Heat up 2 tablespoons olive oil in a small frying pan. Fry the sage leafs until they are crusty.

Risotto

Heat up the vegetable stock in a saucepan.

Heat up olive oil in another saucepan over medium-high heat.

Add onions and celery; sauté and stir for 2 minutes until the onions and celery are getting soft.

Then add the rice and stir well. Continue cooking and stiring the rice, until the rice is glossy. It takes about 2-3 minutes.

Deglaze with white wine, cook and stir constantly. Till the rice absorbed all the wine.

Add sundried tomatoes with about 3/4 to 1 cup of hot vegetable stock to the rice and stir constantly. Till the rice absorbed the stock.

Then add another cup of hot stock and continue stiring the rice.

Repeat this till the risotto is creamy and the rice is al dente.

Now add chestnuts and pumpkin dices to the risotto and continue stirring.

Shut down the heat.

Season the pumpkin chestnut risotto with salt, pepper, nutmeg, maple syrup and dark balsamic vinegar.

Cover the saucepan and rest the pumpkin chestnut risotto for 1 minute.

Arrange the risotto on a high plate or bowl, sprinkle some of the breadcrumbs over the pumpkin chestnut risotto  and top it with 3-4 fried sage leafs.

I like a baby spinach, avocado, tomato salad with hemp seeds and a mustard, maple syrup, balsamic vinegar dressing as a side to it.

Pistachio Lovers Cake

(For 6 persons)

Pistachio cupcakes

  • 3 tablespoons sunflower oil
  • 1/4 cup brown sugar
  • 2 tablespoons soy yoghurt
  • 3 tablespoons soymilk
  • 1/2 tablespoon apple vinegar
  • 1/2 tablespoon vanilla
  • 1/4 cup cornstarch
  • 1 and ¼ cup almonds, grinded
  • 1/4 cup pistachios, roasted and grinded
  • 1/2 teaspoon salt
  • 1/2 teaspoon backing powder
  • 1/4 teaspoon backing soda

Vanilla custardcream

  • 2 tablespoons cornstarch
  • 1 cup vanilla soymilk
  • 1 teaspoons vanilla beans or vanilla extract
  • 2 tablespoons brown sugar
  • 1 pinch salt

Vanilla buttercream

  • 1/2 of the vanilla pudding
  • 3 tablespoons brown sugar
  • 1/4 cup margarine

Pistachio buttercream

  • 1/2 of the vanilla pudding
  • 3 tablespoons pistachios, roasted and grinded
  • 3 tablespoons brown sugar
  • 1/4 cup margarine

Nectarine layer

  • 2 nectarines
  • 1/3 cup quinces jelly or apricots marmelade

Decoration

  • 6 whole pistachios
  • 1 tablespoon chopped pistachios

How to:

Vanilla custard cream for the vanilla and pistachio butter cream

Mix the cornstarch with 4 tablespoons of vanilla soymilk, 2 tablespoons brown sugar in a pot, add vanilla beans or extract and salt. Cook the rest of the soymilk set aside and mix the vanilla mixture to the hot soymilk. Shut down the heat.
Put the pot back to the hotplate stir it for 1 minute till it is thick.
Halve the vanilla custard cream in two bowls.
Mix the grinded pistachios with one of the hot vanilla custard cream halves for the pistachio butter cream.
Stir both creams fast with a dough scraper every 2-5 minutes, till both creams are cold and not lumpy.
It takes around 1-2 hours.

Vanilla butter cream

Mix the margarine (room temperature) with the sugar with a handheld electric mixer.
Add the vanilla custard cream by the spoonful to the butter sugar mixture till its creamy.
Put it in a fridge for 1-2 hours.

Pistachio butter cream

Mix the margarine (room temperature) with the sugar with a handheld electric mixer.
Add the pistachio custard cream by the spoonful to the butter sugar mixture till its creamy.
Put it in a fridge for 1-2 hours.

Nectarine layer

Slice the nectarines thin.
Heat the quinces jelly or apricots marmelade in a casserole.
Add the nectarine slices. Simmer for 3-5 minutes.

Pistachio cupcakes

Preheat oven to 170°C. Put the baking cases in the muffin pan.
Mix oil, sugar, yoghurt and vanilla sugar. Add apple cider vinegar to the vanilla soymilk, mix it, set for 1 minute and add it to the sugar mixture.
Stir it for 5 minutes.
Mix cornstarch, grinded almonds and pistachios with salt, baking powder and soda.
Now add the flour mix to the liquid mixture in to batches.
Stir till it's creamy.
Fill the baking cases to 2/3.
Bake 18 to 20 Minutes.
Let the cupcakes cool down on a cooling rack.
Peel the cold cupcake off the baking cases.

For Pistachio Lovers

Cut the top 1/3 of the cold cupcake and crumble the top and set aside.
Take 6 wide glasses (e.g. whiskey glass) or small tart forms (size around 3/4 cup).
Put the rest 2/3-cupcake layer on the bottom of the glass.
Flat the cake with your fingertips.
Cover the cake bottom with the nectarine slices.
Then put the pistachio cream over the nectarines.
Cover the pistachio cream with the cake crumble and top them with a vanilla cream swirl.
Garnish the vanilla butter cream with a pistachio and sprinkle some chopped pistachios.