Bakes

September 20 2018

Pumpkin-ginger teabread

andrestover Bakes, Gluten free English, ginger, pumpkin 0

The original recipe is from the book “101 Bakes and Cakes” from the BBC Good Food series. I’ve slightly modified the original recipe. This tea-bread is not very sweet, but the pumpkin makes it juicy and ginger adds a spice. Good dessert to enjoy in morning coffee or tea, especially suitable to serve during autumn and winter. The pictures of this tea-bread are made for the Onion road Buffet day. This cake is also good to mak using gluten-free flour mixtures such as the Mixture “7”.

Preparation time: 15 min preparation, 1 hour baking
Level: easy
Quantity: one cake, 10-12 slices

Ingredients:
350 g flour (Mixture “7” or other GF flour or wheat flour)
175g butter (milk-free, vegetable butter or common 82% butter)
100g of unrefined brown sugar
1.5 teaspoon baking powder
250 g of roughly grated pumpkin
1 egg
140 g of honey
1 teaspoon ground ginger
1 teaspoon vanilla sugar
2 teaspoons of sugar for shaking over the cake

Preparation:
1. Heat the oven to 180 degrees
2. Melt butter, honey, sugar, add vanilla sugar and ginger
3. Add pumpkin, egg, flour and baking powder, mix uniformly, pour to square cake form (I used silicone forms). Shake over 2 teaspoons of sugar. Bake for 1 hour at 180 degrees or until the test piece is clean.
Ready!

July 22 2018

Banana teabread

andrestover Bakes, Dairy-free, Gluten free banana, cinnamon, English 0

Original recipe is modified from BBC’s Good Food series ‘101 Bakes and Cakes’. According to Wikipedia, tea breads are British classical Yorkshire pastries made with fruits and cinnamon and eaten with soft peas. This tea cake is made using bananas, ground cinnamon for flavoring, but does not contain crushed walnuts as in the original recipe. I believe that with walnuts it can also be good, maybe even better. My tea bread in this recipe is dairy and gluten free. Using mixture “7” it is do not possible to understand the difference between wheat flour and this gluten-free flour mixture.

Preparation time: 15 min preparation, 1 hour baking
Level: Easy
Quantity: one cake, 12-15 slices

Ingredients:
225g flour (mix “7” or other GF flour or wheat flour)
100g butter (non-dairy, vegetable butter or regular butter)
100g unrefined brown sugar
2 teaspoons baking powder
0.25 teaspoons of cinnamon
2 eggs
3-4 ripe bananas
(100g walnuts not in my teacake)

Preparation:
1. Preheat oven to 180 degrees
2. Mix bananas, sugar, butter, eggs and cinnamon
3. Add flour and baking powder, mix until smooth, pour in oil-greased mold (I used silicone molds)
4. Bake for 1h at 180 degrees or until the test stick is clean.
Ready!

June 20 2018

Apelsinikook mandlijahuga

andrestover Bakes, Dairy-free, Gluten free orange 0

Itaalias ja Kreekas valmistatakse pidulike sündmuste puhul apelsinikooke, mis on mahlased ja maitsvad. Siinne retsept erineb nendest kookidest selle poolest, et selle valmistamisel ei kasutata ei piima, võid, õli ega ka gluteeni sisaldavat jahu. Koogi tegemisel on kasutatud mandlijahu, Umamuna maitsvaid kanamune ja Maroko magusaid apelsine. Kuna koogi sisse käib ka apelsinikoor, siis pese apelsinid väga hoolikalt sooja veega. See kook on tehtud Irisele sünnipäeva puhuks. Palju õnne!!

Valmistamisaeg: 45 min ettevalmistus, 1h kuni 1h 30 min valmistamine
Tase: lihtne
Kogus: 24 cm kook

Koostisosad
5 väiksemat apelsini
300g mandlijahu
250g kristallsuhkrut
6 muna
1 tl küpsetuspulbrit, vaniljet
100g tuhksuhkrut

Valmistamine
1. Koori kaks apelsini ja pane kastrulisse vette, mis katab apelsini peaaegu üleni. Kolmas apelsin pane vette koos koorega. Eemalda kahest otsast kõvad valged osad.
2. Keeda apelsine neid aegajalt pöörates umbes 35-40 min
3. Vahusta kuus muna koos suhkru ja vaniljega korralikult vahtu
4. Haki noaga jämedalt keedetud apelsinid, lisa vahustatud munale hulka ning vahusta korralikult. Apelsine kasutades on minumeelest võimatu segu päris ühtlaseks vahustada, seetõttu kasuta peenikest köögisõela ja vala segu läbi sõela teise kaussi. Suru lusikaga nii palju apelsinisegu läbi sõela kui mahub. Mitu lusikatäit kooretõkke ja valget viljasäsi jääb alles, aga sellest pole lugu. Taignasse jõuab piisav kogus, et anda korrelikult apelsinimaitset
5. Lisa mandlijahu ja küpsetuspulber, sega lusikaga korralikult läbi.
6. Vala tainas küpsetuspaberiga vooderdatud küpsetusvormi ning küpseta 180 kraadi juures umbes 35-45 minutit.
7. Sel ajal kui kook küpseb lõika ülejäänud kaks apelsini koos koorega viiludeks, sulata pannin paar-kolm spl suhkrut ja keeda apelsiniviile umbes 30 min madalal kuumusel, selle ajaga need karamellistuvad mõnusalt.
8. Kui kook on küpsenud, lase sel täielikult jahtuda.
9. Valmista suhkrusiirup lisades 100 g tuhksuhkrule 2 spl vett, sega ja vala glasuur jahtunud koogile.
Aseta karamellistatud apelsiniviilud koogile. Kui pakud kooki järgmisel päeval, siis hoia seda külmkapis. Soojas olles imendub glasuur koogi sisse.
Valmis!

June 2 2018

Tear cake

andrestover Bakes, Gluten free, Nostalgic foods rhubarb, cake 0

Spring is definitely the best time to eat rhubarb. I am posting a recipe with unknown origin. This recipe has been circulating in our family for many decades. This recipe is a variant of gluten and milk-free cake, but based on the same recipe, this cake can be made using wheat flour, milk or sour cream and milk-butter.

Preparation time: 15 min preparation. 40 min baking the cake. Tears appear in about an hour.
Level: Average
Quantity: 24 cm cake

Ingredients:

Base:
4 egg yolks.
0.5 glasses of sugar
1 glass of GF or ordinary wheat flour
100 ml of soy milk or cow’s milk or sour cream
50 g butter (I used Flora ProActiv vegetable butter as a dairy-free variant)
1 teaspoon vanilla sugar
0.5 teaspoons baking powder

Cover:
4 egg whites. (I use company Umamuna eggs, the egg white foam made by these eggs is strong and stable)
0.5 glasses of sugar
Rhubarb – good big handful (3-4 average fresh rhubarbs)

Preparation:
1. Peel the rhubarb and chop into 1cm pieces. Place the oven mold and bake for 15 minutes at 180 degrees. Some of the recipes recommend to cook the rhubarb in the bottom of the cake, but I wouldn’t. The rhubarb separates a relatively large amount of juice and soaks the bottom when baked together.
2. During the baking of rhubarb melt a butter
3. Blend the egg yolks, sugar, and vanilla sugar together until a light foam
4. Add butter, flour, milk (sour cream), baking powder and mix smooth
5. Pour the dough into a baking sheet-lined form (about 2-3 cm layer) and bake for 20 minutes at 180 degrees
6. Whip the egg whites into heavy foam, add half a glass of sugar at the end of the mixing and again until the heavy foam is formed
7. If the bottom is 20 min (bubbled and browned at the edges), remove the edge of the mold and cover the cake with the pieces of rhubarb, sprinkle a few teaspoons of sugar and cover with the egg white foam.
8. Use back-side of the spoon to pull sharp tips from the foam on top of the cake.
9. Bake at 180 degrees for 20 minutes until the egg white begins to turn slightly brownish.
10. Let the cake cool. Tears begin in about an hour.
Ready !!!

April 15 2018

Clementine cake

andrestover Bakes, Dairy-free, Gluten free clementines 0

Whoever has seen the movie “The Secret Life of Walter Mitty” knows what it is all about. This cake has a relatively big role in the movie. In any case, this is a gluten-free, juicy cake and worth trying.

Preparation time: 45 min preparation, 1h to 1h 30 min preparation
Level: Easy
Quantity: 24 cm cake

Ingredients:
6 medium clementines, it is better to use organic fruits as the cake will also go into the clementine cream
300g almond flour
250g of crystal sugar
6 eggs
1 teaspoon baking powder
1 teaspoon vanilla sugar
100g of powdered sugar

Preparation:
1. Take three peeled and one unpeeled clementine, put to the water covering the clementines and bring to a boil. Boil over medium heat for about 30 minutes. Some recipes advise not to peel clementines at all, but then the cake comes too bitter.
2. Beat the eggs with sugar and vanilla into a fluffy foam
3. Chop the clementines coarsely cooked with a knife, add to the beaten egg and whisk.
4. Add almond flour and baking powder, mix well with a spoon.
5. Pour the mixture into the 24 cm baking mold and bake at 180 degrees for about 45 minutes.
While the cake is in the oven, cut the remaining two clementines into slices, melt two to three tablespoons of sugar in a pan and boil the clementine slices for about 30 minutes, until they will caramelize nicely.
Once the cake is ready, let it cool completely.
Prepare the sugar syrup by adding 2 tablespoons of water to 100 g of icing sugar, pour the icing on the cooled cake.
Place the caramelized clementine slices on the cake.
Ready!

March 29 2018

Pavlova kook marjade ja šokolaadilehtedega

andrestover Bakes, Desserts meringue, strawberries, whipped cream 0

Koogi nimetus viitab loomulikult kuulsale Vene baleriinile, Anna Pavlovale (1881-1931). Wikipedia andmetel usutakse, et esimene Pavlova kook valmistati tema auks peale tema kontserttuuri Austraalias ja Uus-Meremaal, mistõttu see kook kuulub ka kohustusliku osana nende maade rahvukööki. Pavlova kooke on selle sajandivanuse ajaloo jooksul modifitseeritud sedavõrd palju, et mingist originaali järgimisest ei saa enam juttugi olla. Loomulikult on tegemist beseekoogiga ja loomulikult kuulub selle koogi juurde rohkesti vahukoort, hunnik marju ja minu Pavlova variandi puhul ebatüüpilise lisandina valgest šokolaadist lehed ning kergelt maasika toormoosiga värvitud besee.

Siin postitatud marjane, rohke vahukoorega Pavlova on valmistatud Airile tema sünnipäeva puhul lootuses, et ta naudib seda kooki sõprade ja lähedaste seltskonnas.

Valmistamisaeg: 30 min beseede ettevalmistus, 1 h 30 min küpsetamine, 30-60 min muu ettevalmistus ja koogi kokkupanek
Tase: keskmisest keerukam
Kogus: ~24 cm kahekihiline kook

Koostisosad
Besee
10 M suuruses „Umamuna“ toasooja munavalget
Näputäis meresoola
400 g valget kristallsuhrut

Maasika toormoos
4-5 maasikat
1tl suhkrut

Šokolaadilehed
Sulata madalal kuumusel pidevalt segades natuke kvaliteetset valget šokolaadi, määri pintsliga lehed (nt piparmündilehed, puhtaks pestud kaselehed vms. Melissilehed, mida mina kasutasin sobivad halvasti, sest on liiga õrnad) šokolaadiga, pane külmikusse seisma 30 min, tõmba leht šokolaadi küljest lahti ja šokolaad aseta kooki kaunistama.

Koogi kokkupanekuks
500g maasikaid
Vaarikaid, mustikaid, mida iganes kätte saada on võimalik
600ml vahukoort,
0,5 tl vaniljesuhkrut
1 tl vaniljesuhkrut
Melissilehti
Šokolaadilehti

Valmistamine
1. Eralda 10 munal valge, jälgi hoolikalt, et munarebu ei satuks munavalge hulka.
2. Raputa juurde väike näputäis meresoola ja mikserda kuni teravate tippude tekkimiseni.
3. Lisa vähehaaval, pidevalt mikserdades suhkur munavalgele juurde, mikserda umbes 7-8 minutit maksimaalsel kiirusel kuni beseel tekivad teravad tipud
4. Tõsta beseetainas pooleks küpsetuspaberile, aja laiali umbes 24 cm suuruse ringi kujuliselt
5. Määri väga kergelt ja ebaühtlaselt maasika toormoosiga (Jamie Oliveri õpetus)
6. Küpseta 1h 30 min 150 kraadi juures kuni besee hakkab kergelt pruunikat tooni võtma. Lülita ahi välja ja lase ahjus kinnise uksega jahtuda kuni ahi on täielikult maha jahtunud (üleöö)
7. Vahusta 600ml vahukoort, millele on lisatud natuke vaniljesuhkrut
8. Aseta üks beseepool alusele ja kata vahukoorega
9. Lõika maasikad pooleks või neljaks ja kata vahukoor maasikate ja ka teiste marjadega, võib panna vahele ka melissilehti
10. Tõsta teine beseepool marjadele peale, kata pealt vahukoorega jamarjadega, lehtedega, šokolaadilehtedega – rikkalikult.
Söö kooki kohe või poole päeva jooksul!
Valmis!

March 6 2018

Devonshire meekook

andrestover Bakes, Desserts, Gluten free cake, English, gluten-free, honey 0

Algne retsept on pärit brittide raamatust BBC Good Food kookide ja magustoitude osast, aga ma olen seda retsepti muutnud sedavõrd palju, et algsest on vähe järel. Esimest korda tegin seda kooki oma gluteenivaba jahuseguga ja maitsjate hinnangul oli tulemus söödav. Siin see retsept on. GF jahu võib lihtsalt asendada tavalise jahuga ja tulemus on sarnane.

Valmistamisaeg: 10 min ettevalmistus, 40-60 min küpsetamine
Tase: lihtne
Kogus: üks neljakandilise keeksivormitäis kooki

Koostisosad
225 g taimset või tavalist võid
250 g mett
50 g pruuni suhkrut
3 suuremat muna
300 g jahu
1 tl küpsetuspulbrit
1 tl vaniljesuhkrut

Valmistamine
Sulata või ja suhkur madalal kuumusel, sega juurde ülejäänud komponendid, vala taigen õliga või võiga määritud neljakandilisse keeksivormi, raputa heldelt üle pruuni suhkruga. Küpseta 160 kraadi juures kuni keeks on kerkinud, pealt kergelt pragunenud ja proovitikk jääb puhtaks.
Valmis!!

February 9 2018

Greek New Year cake

andrestover Bakes, Gluten free Greece, orange juice, sesame seeds 0

One variant of the Greek New Year’s cake, the Gluten-free version of the vasilopita cake, which will be the best for my flour mixture 7, but also suits starchy gluten-free flour mixture bought at the store which is mixed with almond flour. There are many vasilopita variants in the Balkans, historically a silver coin is placed in the cake, which makes the finder fortunate. So far, I haven’t put a coin in the cake. The gluten-free version of this cake has been made twice, once by me and once by a good friend and co-worker. The cakes came completely different made by different people, but always these cakes are basically simple and pleasantly fluffy plate cakes, which is very good to enjoy as a dessert along with breakfast coffee.

Preparation time: 15-20 min preparation, 45 min baking
Level: easy
Quantity: 12-16 pieces

Ingredients:
250g flour
2 heaped teaspoons of baking powder
100g almond flour
225g butter (I used vegetable butter)
175g sugar
4 eggs
150 ml of orange juice
1 teaspoon vanilla sugar
Sesame seeds for shaking on the cake
If desired, 1-2 teaspoons of grated orange peel

Preparation:
1. Adjust the oven to 180 degrees
2. Rub sugar, vanilla sugar, and butter into a light foam
3. Add eggs, flour, almond flour, and baking powder
4. Add orange juice, mix until smooth
5. Pour the dough into a mold lined with parchment paper. A larger round shape or a square shape of about 20-30 cm can be used. The thickness of the dough layer could be at least 2-3 cm.
6. Sprinkle over with sesame seeds
7. Bake at 180 degrees until the cake is golden brown and the test tube is clean.
Serve the cake hot or cold.
Done!

December 22 2017

Kaneelirullid

andrestover Bakes, Desserts cinnamon 0

Kaneelirulle valmistatakse väga paljudes riikides üle maailma nii Põhja Ameerikas kui ka Pühja Euroopas. Lihtsad kaneelirullid valmistatakse enamasti pärmi-muretaigna rullikeeruatud lehest, millele on lisatud magus täidis, mis võib olla suhkur, õun, pirn, šokolaad jne.
Toon siia lihtsa ja klassikalise retsepti kaneelirullide tegemiseks, mida ma valmistasin päev enne jõulupühi tööl töökaaslastele.

Valmistamisaeg: 15 min taigna segamine, 1-1,5 tundi taigna kerkimine, 20 min valmistamine ja küpsetamine.
Tase: lihtne
Kogus: umbes 80 väikest kaneelirulli

Koostisosad
Tainas:
700g kõrge kvaliteedilist nisujahu
2 kruusi piima
200g 82% võid
Näputäis soola
50g pärmi
3 spl suhkrut

Täidis:
Jahvatatud kaneel
Suhkur
Toasoe või
Muna (pintseldamiseks)
Vaniljesuhkur
Tuhksuhkur

Valmistamine
1. Lahusta pärm väheses piimas.
2. Kaalu segamiskaussi jahu, lisa suhkur ja sool
3. Sulata madalal kuumusel või
4. Lisa pärm ja ülejäänud piim
5. Sõtku tainast vähemalt 10 minutit. Kui see hakkab käte külge või tundub liiga vedel, lisa natuke jahu
6. Tainas peab olema vetruv, aga mitte liiga sitke
7. Kata kauss puhta köögirätikuga ja aseta sooja kohta kerkima umbes 1-1,5 tunniks. Mina kasutan selleks praeahju, mis on köetud umbes 50 kraadi juurde, jahutatud käega katsudes soojaks.
8. Kui tainas on kerkinud, siis lõika see neljaks. ¼ taignast rulli jahusel alusel õhukeseks, määri korralikult võiga, raputa üle suhkru, kaneeli ja vaniljesuhkruga
9. Reguleeri praeahju temperatuur 180 kraadi juurde.
10. Keera taignaleht tihedasse rulli ja lõika terava noaga 2,5-3cm tükkideks
11. Pigista iga tüki ühe külje tainas kokku, et sisu küpsetamise ajal välja ei voolaks
12. Aseta valmistehtud rullid küpsetuspaberiga ahjuplaadile kinnipigistatud pool all, määri lahtiklopitud munaga ja küpseta umbes 10 minutit kuni rullid on kenasti kuldpruunid
13. Serveerimiseks puista üle tuhksuhkruga
Valmis!!

December 11 2017

Crispy Gingerbread

andrestover Bakes, Cookies, Desserts, Nostalgic foods pepper cake 0

What’s Christmas without gingerbread? I would like to share here the recipe that my mother uses for decades to make gingerbread.

Preparation of the dough: 1 hour
Level: Not too challenging
Quantity: a good box full of gingerbread cookies

Ingredients.
Dough:
400g of good quality butter
2 larger eggs
0.25 tsp of salt
1-2 tablespoons of gingerbread seasoning (Santa Maria’s is ok), but if you want to experiment, you can try mixing your own mixture.
1.5 teaspoons of soda
1 kg of AP wheat flour
500g of sugar
250ml of water

Preparation:
Dough:

Boil the water.
Melt half of the sugar and caramelize in a large heavy-bottomed pot over medium or higher heat. When the sugar is nicely brown, carefully and little by little add 250ml of boiling water. Reduce heat to low. Be careful with the steam, stir constantly.
Add the second half of the sugar, dissolve while stirring. Let it boil until the mixture starts to brown. It is a cognitive process. If you want gingerbread with a darker and slightly burnt sugar taste, you can let the syrup be dark brown, if you want lighter gingerbread, let the syrup brown.
Cool the syrup to room temperature. Melt butter, add eggs, salt, seasoning and finally flour mixed with soda.
Knead the dough until smooth, wrap it in cling film and put it in the fridge. You can bake it the next day, but the best result is if you keep the dough in the refrigerator for a few weeks. In the meantime, you can taste it and add seasonings as needed.
Before baking, bring the dough to room temperature, heat the oven to 200 degrees, sprinkle flour on the work surface, roll the dough to a thickness of about 3-4 mm, form the desired shapes and bake for about 8 minutes (the time depends on the characteristics of the oven).

Glaze:

¾ glass of powdered sugar
1 egg white
1 teaspoon of lemon juice

Preparation:

Mix the egg whites to a very stiff foam, add sugar little by little, continue mixing, add lemon juice.
Prepare as much icing as needed to decorate the gingerbread.
You can use strong plastic bags with the corner cut off, special sprays, you can also make white gingerbread by brushing the glaze on the gingerbread to apply the glaze the gingerbread cookies.
Done!!