Hot Golden Spiced Frappuccino

 

Today I would like to propose you an eye catching beautiful frappucino with 4 layers: golden milk, coffee, milk foam and chocolate syrup.

You may also prepare the summer variation with cold ingredients (using a milk frothier for the cold milk for a more stable foam) pouring them over ice cubes!

In my blog you will find the recipe for “golden chai spice mix” with some serving suggestion.

Take a break and enjoy this coffee!

[recipetitle=”Hot Golden Spiced Frappuccino” servings=”1″ time=”15 mins” difficulty=”medium”]

You need:

  • 1/3 cup milk (I used soy milk)
  • 1 teaspoon golden chai powder mix, see my post
  • 1-2 teaspoons sugar
  • 1/4 cup hot coffee or 1 espresso
  • Chocolate syrup (I made it myself and I added some cardamom)

Procedure:

  1. Heat the milk in a jar the microwave. Watch closely until you see the first tiny bubbles form on the edge in about a minute and turn it off.
  2. Remove from the oven, close the jar and shake until foam forms (if you have a milk frothier it’s even easier). Transfer the foam to the cup using a spoon. If you want more foam, shake it again.
  3. Add the spice mix and the sugar into the milk in the jar and stir well until sugar is dissolved.
  4. Pour the spiced milk on the side of a big cup watching not to disturb the milk foam. For this step the easiest way i
    s to pour the coffee over the back of a spoon to the wall of the cup
  5. Pour the coffee very slowly in the same way into the cup.
  6. Drizzle some chocolate syrup and serve immediately. Enjoy!

 

 

Autor: https://artandkitchen.wordpress.com/

[/recipe]

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Biscotti rustici al limone – Italian rustic cookies with lemon

 

These quick and simply flavorful cookies are the perfect snack for you while you are studying or in the office as energy source when needed. If for breakfast, on the way to work or for a short break (school or work) they are always very welcome.

 

Biscotti rustici al limone – Italian rustic cookies with lemon

  • Difficulty: easy
  • Print

You need 

  • 1000 g flour (you may also use whole-wheat flour)
  • 2 teaspoons vanilla powder
  • 400 g sugar
  • 2 teaspoons baking powder
  • 3 eggs
  • 250 g margarine, butter or oil
  • 1 lemon, grated zest only
  • 120 ml Marsala wine (or other sweet dessert wine), quantity to be adjusted

Variation instead of lemon zest: orange zest, bitter almond flavor or with cacao or with cinnamon or with the addition of almonds/nuts.

Procedure

  1. Sieve and combine all the dry ingredients
  2. Add all the other ingredients and work until well combined (we used the knead machine). During this step add the wine in portion until the dough comes together but it don’t stick to your hands.
  3. Make portions and roll logs of about 2-3 of diameter, make slices about 2-3 cm thick. Usually they are shaped to round balls, but we simply kept the slices as they came out.
  4. Transfer to trays with parchment foil.
  5. Bake in a preheated oven at 180°C for about 10-13 minutes until borders turn light brown.
  6. Let cool down and dry on a grid.
  7. Store in a fresh place in air tight containers.

Gold Chai Powder

 

My favorite way to serve and outstanding specialty hot beverages to my family or friends is by introducing them to flavored teas or coffee. We make our flavored spice mixtures in batches, using fresh grinded whole spices and other high quality spice powders, so that the blends stay aromatic and highly enjoyable, without being too artificial tasting.

This special precious like gold and intense flavored blend is based turmeric, cardamom, ginger and enriched with other aromas like star anise, nutmeg, fennel and cinnamon.

It’s delicious with simply hot milk or with black tea or even with coffee! A small quantity in cakes (for example carrot cake) would give a special note in a very simple way.

The first time I used a similar blend was simply with soy milk as a chai latte recipe  but then I‘ve discovered how delicious is it with black tea and even with coffee.

I’ve changed the basic recipe a little bit and now I have the blend I need and which is best with the quality of spices I have.

Please don’t forget that each spice can have a very different intensity of aroma (quality, storage and age of the ingredients) and I suggest to check the taste first and if needed adjust to your personal taste.

 

Gold Chai Powder

  • Servings: quantity to taste
  • Difficulty: easy
  • Print

Autor: https://artandkitchen.wordpress.com/

You need (about 2.5 cups in total) big batch

  • 1/3 cup whole cardamom
  • 1/4 cup whole star anise
  • 1/4 cup whole fennel seed
  • 1 cup ground turmeric
  • 1/4 cup ground ginger
  • 1/4 cup cinnamon powder
  • 2 teaspoons ground nutmeg
  • 10 teaspoons vanilla sugar

You need (about 2/3 cups in total) smaller batch

  • 4 teaspoons whole cardamom
  • 3 teaspoons whole star anise
  • 3 teaspoons whole fennel seed
  • 12 teaspoons ground turmeric
  • 3 teaspoons ground ginger
  • 3 teaspoons cinnamon powder
  • 1/2 teaspoon ground nutmeg
  • 2-3 teaspoons vanilla sugar

Procedure

  1. With a spice grinder or a food processor work cardamom, star anise and fennel until the powder turns very fine (if necessary sieve it).
  2. Place into a bowl add the other ingredients and stir until well combined.
  3. Store in closed jars in a fresh and dark place.

Night of Stars

Only four months ago we tried our fist experiments in catching the night stars and photographing the milky way, but at the end of February the core of the milky way will be visible again and I hope we will got the chance to escape the light pollution, get clear weather and some time for our beginners experiments.

I can’t wait to be again on Crete for a few days, enjoy the milder weather and the bright stars again!

 

Golden Millet with Preserved Lemons

 

Today we planned two delicious dishes (chicken with balsamic sauce and zucchini parmesan), but I needed one side dish more for some carbs. Checking my pantry I saw some millet which I found perfect for a quick side dish!

In order to make it easy I opted for some ready fried onions and for a special test some preserved lemons from the jar which I prepared last year.

For this preparation I use a double wall saucepot, which retains the heat and I can even turn out the heat, but in general it’s sufficient to use a big pot with will prevent dripping out the liquid while boiling. The cover is necessary!

Golden Millet with Preserved Lemons

  • Servings: 4
  • Difficulty: easy
  • Print

You Need

  • 1 cup raw millet
  • 2 teaspoons Moroccan Spice mix
  • 2 cups water (or broth, if you’d prefer)
  • 1/4 teaspoon salt, to taste
  • 2 tablespoons fried onions
  • 1/2-1 red sweet pepper, chopped (quantity to taste)
  • 1 tablespoon olive oil (or butter to taste)
  • 1 tablespoon chopped preserved lemon
  • 1/2 tablespoon preserved lemons, sliced for topping (optional)

Procedure

  1. Prepare your ingredients
  2. In a big saucepan at medium heat roast the millet with the spices mix for about 3-4 minutes until spices it turn fragrant.
  3. Add water, salt, onions and red pepper. Give a good stir. When it comes to boil reduce the heat, cover and let simmer for about 15 minutes.
  4. At this point switch out the heat, open quickly the pot, add olive oil and preserve lemon, stir well and cover immediately. Let sit for about 10 minutes.
  5. Fluff it with the fork, add more salt if needed and serve with the sliced lemon.

Notes

If don’t have preserved lemons, you may use 1 teaspoon of grated lemon zest.

If you don’t have the Moroccan spice mix ready you may combine:

  • 1/2 teaspoon turmeric ground
  • 1/2 teaspoon coriander ground
  • 1/4 teaspoon ginger powder
  • 1/4 teaspoon cinnamon ground
  • 1/4 teaspoon cumin ground
  • 1/4 teaspoon paprika ground

 

Autor: https://artandkitchen.wordpress.com/

Winter Grey

 

This is one of my favorites place in the forest. The trees are simply amazing and this by all kind of weather. I love colors and I love the sun, but I also like mystic look where colors seems to be erased and the world only in black and white.

Note: photos without adjustments.

 

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Choux (éclairs) for your Love

 

Here is my choux recipe which I’m keeping since years.

I was used to prepare the sweet variation, but now I used them for a savory recipe using them at the place of “vol aux vents” cases with my vol au vent recipe for a Valentine Day suggestion. In this case I omitted the mushrooms and I used instead some diced parley root, but both would work fine!

For this special day I suggest to use either only one piece as entree or 3-4 pieces as main dish. Adapt the quantity of the filling to the needed portions as the empty choux can be kept for a few days or for other preparations.

For decoration I used carrots cut outs with cookies cutters (boil 3 minutes in salted water) and a few drops cream of balsamic shaped with a toothpick to hearth!

Choux (éclairs) for your Love

  • Difficulty: easy
  • Print

You need: 

  • 250 ml water
  • 100 g butter
  • 1 pinch salt
  • ½ teaspoon sugar (optional)
  • 4 eggs
  • 150 g flour

Procedure:

  1. Read the procedure before starting to prepare the dough. The flour should be at room temperature!
  2. In a saucepan combine water, butter, salt and sugar. Bring to boil.
  3. Remove the saucepan from the heat and add the flour: it’s very important to the flour all at once!
  4. Immediately stir using a wooden spoon (I use the spoon with the “hole”) and stir until you get a homogeneous mass.
  5. Bring back to medium heat and continue to stir until it pulls away from the walls (this takes about 2-4 minutes).
  6. Now remove from the heat and let cool down under 56°C before adding the eggs (this will prevent denaturation of the proteins of the eggs). For this step add the eggs one while incorporating them using the hand mixer. The dough now should be shiny, smooth and thick enough that it will keep the shape after piping (not running!).
  7. Preheat the oven to 220°C.
  8. For baking I use a silicon mat, but a parchment foil would be great as well.
  9. You can drop the dough using the spoon on the parchment foil, but for this Valentine suggestion you either spoon it into a piping bag to pipe into heart shapes, or press gently into a heart shaped cookie cutter, or repeat until all the dough is used up. You may also correct the shape with a wet finger.
  10. Bake for 15 minutes at 220°C until risen and golden (don’t open the door).
  11. Then cook for other 20 minutes at 150°C opening shortly (2 seconds) the oven for a few centimeter from time to time so that the steam will escape.
  12. Switch off the heat. Turn the choux upside down and let them to cool down in the oven. For this step the door should stay lightly open (I use my wooden spoon to prevent closing again of the door)
  13. You can fill this to your taste or keep them in an air tight container until needed.

 

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Parmesan Asparagus or Parmesan Prawns

This recipe is double recipe: this means that the same ingredients had been used for both asparagus and prawns! The inspiration came from Jumbo Shrimp Parmesan by Marie

Both were amazing, we prepared both at the same time and both went perfectly with spaghetti for a full meal.

Parmesan Asparagus

  • Servings: 4
  • Difficulty: easy
  • Print

For the asparagus you need:

  • 500 g green asparagus

Marinade

  • 2 tablespoons olive oil
  • 1 clove minced garlic
  • salt and pepper

Crumbs

  • 1/2 cup breadcrumbs
  • 1/4 cup grated parmesan cheese
  • 1 teaspoon herb de Provence spice mixture
  • 1/4 teaspoon dried rosemary powder
  • Pepper to taste

Drizzling

  • 2 tablespoons melted butter

Topping

  • Fresh chopped parsley

 

Parmesan Prawns

  • Servings: 4
  • Difficulty: easy
  • Print

Preparation for the asparagus:

  1. Peel and trim asparagus
  2. Place asparagus in a flat mold, cover with salted water and bring to boil. After 5 minutes drain the water.
  3. Preheat the oven to 220°C.
  4. Brush asparagus with the marinade and let sit for about 15 minutes.
  5. In the meantime prepare the crumbs combining all together and pour this over the asparagus (I let the bottom free). Drizzle with melted butter.
  6. Bake in the oven for about 5 minutes at 220°C until golden and tender
  7. Serve with fresh chopped parsley

For the prawns you need:

  • 500 g prawns

Marinade

  • 2 tablespoons olive oil
  • 1 clove minced garlic
  • salt and pepper

Crumbs

  • 1/2 cup breadcrumbs
  • 1/4 cup grated parmesan cheese
  • 1 teaspoon herb de Provence spice mixture
  • 1/4 teaspoon dried rosemary powder
  • Pepper to taste

Drizzling

  • 2 tablespoons melted butter

Topping

  • Fresh chopped parsley
  • Lemon wedges

Preparation for the prawns:

  1. Peel and devein the asparagus
  2. Place the prawn in a bowl and add marinade ingredients.
  3. Let sit for about 30 minutes.
  4. Preheat the oven to 220″C-
  5. In the meantime prepare the crumbs combining all together.
  6. Coat the prawn one by one with the crumb mixture and place them in a baking mold. Drizzle with melted butter.
  7. Bake in the oven for about 10-12 minutes at 220°C until golden.
  8. Serve with fresh chopped parsley and lemon wedges

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Iceland in Winter: Golden Circle

 

Winter days in Iceland are quite short, but it does not mean that it isn’t possible to stop to admire the most important sites along the golden circle. A time schedule would be very helpful in this case so that you know how to manage the time. This country is so beautiful it makes it really difficult not to stop for longer time at this awesome sights.

We were there only one week before the shortest day and the light began to come through at about 09:30, and the dark came just before 17:00.

Between the first light and the sun rise we could calculate about 1 1/2 hours and the same was for the sunset. We got real the best weather for this trip!

The sunny hours are something like a very long sunrise and a very long sunset; this means…WOW… golden hours all the day long!

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The first place to visite was the enchanted þingvellir (Thingvellir) national park. The Þingvellir area is part of a fissure zone running through Iceland, being situated on the tectonic plate boundaries of the Mid-Atlantic Ridge. In winter we got the chance to see the frozen lake and the Öxarárfoss waterfall

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We continued our trip in the direction of the Geysirs

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Some more time for a quick lunch around this steamy geothermal area. From here in only a few minutes we reached the majestic Gullfoss waterfall.

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The final stop in a natural hot-sprig just before heading in direction of Hella for dinner and a good sleep.

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Iceland in Winter: From the Sky

We’ve been for a few days in Iceland again! Last time we’ve visited Iceland it was in early September and we were so amazed that we found we have to go there.

So we were lucky to find flights for a reasonable time and we could visit our great friend in Reykjavik again and then start our 3 days tour before heading home.

The arrival by plane was breathtaking: many volcanoes covered snow and the Svartsengi geothermal power plant could be admired.

What for an incredible view! We could not wait to start our trip.

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