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Tiramisu Raspberries Treat

I have been cooking a lot lately and this time, I was not too lazy to take my camera out and shoot the delicious process. Because what point would be to upload food articles without any pictures? I have always been curious how packed those sinful favourites of mine are. Since I have started counting calories [read more here], I have been calculating the nutrition values as well.

INGREDIENTS

200g    Raspberries [I am not a coffee fan.]

400g    Whipped cream 30%

500g    Mascarpone 40%

500g    Light cottage chees [Quark] 0.1%

125g    Amarettini [those delicious bisquits]

10ml   Amaretto 30%

25g     Brown sugar

15g     Vanilla sugar

Cinnamon

10g     Cocoa powder [pure]

HOW TO

It is pretty simple – lay out the first half of Amarettinis into a glas bowl. If I were preparing food for myself, I would divide it directly into several smaller boxes, so I can easily take it with me to the work – more on this topic in the next step of Journey to healthy habits #2 [I will link it as soon as I am done with it]. Then heat up the raspberries, fast way to defrost and let them sweat till you have little sauce. I am not a patient person, so I do not wait till they cool down, I just take it off the heat and add the Amaretto [you can skip this step if you are not into alcohol or underaged]. You can add some cinnemon for a more complex flavour as well. Then just spread the mixture on the top of the first layer. For the cream, I like the version of mixing mascarpone with whipped cream – instead of adding foamed raw eggs. I do not like the idea of eating unprocessed eggs and what is more, the end product was even fluffier! If you are a aiming for light version [whipped cream and mascarpone are quite heavy in fett], you can fresh it up with cottage cheese [DE: Quark]. It is not so Italian but it is tasty :))

So, mix sugar and mascarpone, add cottage cheese. Make sure to mix it until it is completely smooth and then  add the whipped cream. You can also pour in few drops of Amaretto, the product will have a full and united flavour. If it is X-mas time, make sure to add some cinnamon as well. If you are going for a bold version, add little bit of white pepper :)) There are no limits here.

If you are satisfied with your cream, just spread it on the first layer. After covering the raspberries, add another layer of Amarettini bisquits, you will not regret it. Then just finish off with coccoa powder and let rest for a night. You do not have to be disappointed, there are usually some leftovers in the bowl and I guarantee you, you will be highly motivated to get out of the bed the next day –  I usually am. Just take a look at those pictures.

All in all, you will get about 1.5kg of Tiramisu – that is enough to feed a little army! So, even if you split it up with your friends/colleagues, you will still have something left in the end. To avoid bad conscience, maybe stick with 15 portions a 150g :)).

Bon appetite!

GALLERY

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Homemade Granola 2.0

After finishing the last bite of my chocolate granola, I have to stock up. I have decided to go for a white version this time, something more colourful and lighter. Basically, it is the same as the chocolate version – check out the last post here. However, we will throw in something new.

INGEDIENTS

  • 500g oat flakes
  • 200g dried cranberry
  • 100g coconut rasper
  • 200g white chocolate
  • 100ml water
  • ca. 35ml oil (sunflower)
  • 1package of vanilla sugar
  • cinnamon
  • black pepper
  • salt

One more time in a visual form:

granola recipe white

HOW TO

We will start the same way as last time. First, you want to boil the water and mix in the chopped chocolate and oil. Keep steering, add all spices – cinnamon, black pepper, vanilla sugar, and salt as well. Put the rest of the ingredients into another bowl and mix them together, pour over the prepared sauce. If you think the mass is too dry, try knead it with your hands. It is a weird initial feeling, I agree, but it is very effective and at last fun as well. When you finish playing with the raw granola, spread it on a baking tray and put into oven for 45min at 110-130°C. I have not mentioned it last time but I have split the mass into two halves and baked them seperately to make sure my granola will be crispy at the end. Maybe it would work even all at once, I just do not want to take any chances :-).

 

For my surprise, the outcome was very different comparing to the last time. Going light on chocolate made the granola more crispy and definitely lighter. What is more, I have been very impressed by how big the cranberries grew in the oven. Yeah, the baking makes such a difference. The granola is much better than some dried fruits mixed into your muesli. I think, I am adicted and I am already looking forward the third version, I might go with something nutty next time!

Yumm.

Homemade Chocolate Granola

I have been in love with the chocolate muesli from Emco [1] for quite some time. I like muesli in general but I like it better when it has a more complex taste and mixing some dried cranberies into oatmeal just doesnt work for me. Unfortunatelly, Emco does not export to Germany, or at least I have not find their products here yet, so I had to import them on my own. You can imagine, travelling home twice a year, you have plenty other stuff you want to put into your suitcase. So after prioritising my list, I would end up with one, sometimes two 750g package(s) for several months. Nevertheless, those dark days are over now! I have recently mastered a recipe for my own homemade chocolate granola.

INGREDIENTS

  • 500g oat flakes
  • 200g sultana (dried grapes)
  • 100g dark chocolate, at least
  • 100g coconut rasper
  • 100g almonds (crunched)
  • 100ml water
  • 50g honey
  • cocoa powder
  • cinnamon
  • black pepper
  • salt

…and if you dont like lists, here comes a picture:

ingredients chocolate granola

HOW TO
It is quite simple. Basically, you need a delicious sauce made of whatever you like. As it is called a chocolate granola, I will go with chocolate flavour, obviously. First you want to boil the water and add the cocoa powder, stir till the clumps dissolve. If you want to go easy on the calories, you can replace chocolate by adding more powder. In the next step, mix in the chopped chocolate. Also, take it off the fire, there is no need to cook it. It will melt eventually – just keep stirring. I admit, I was also sceptical at the begining about this but it works very well – even with 250g chocolate (hold your judgement). The best part, you avoid the danger of burning your chocolate what would be a crime :). As soon as its molten, add the rest of the spices – honey, cinnamon, black pepper and pich of salt. It sounds a bit crazy, especially adding salt. However, it will create a more complex flavour, so go with it. If you have run off the honey, add some brown sugar. Also, I have recently read that black pepper boost up burning fat, so you can be generous with it. [2]

Put the rest of the ingredients – oat flakes, coconut rasper, almontds, suntana, and whatever else you like in your granola, e.g. hazelnuts or cranberies etc., pour over the finished sauce and mix it up all together. Then, scatter the mass on a baking tray lined with backing parchment or alluminium foil. Now, set the oven for 160°C and wait for ca. 45 min. Do not worry about preheating the oven in advance, at least will the the ingredients get a chance to soak in the sauce! When it is finished, just open the oven, leave the tray inside and let it cool off in that dry air. Afterwards, store your the crunchy granola in a glass to prevent the air humidity getting into it before you do.

Have a delicious breakfast!

 

[1] Emco Mysli na zdravi – link.

[2] The article about black pepper – link.

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