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Fooderella makes...

Röteli-Brownies

Claudia Keller

Zum Geburtstag wurde ich mit in Röteli eingelegte Kirschen beschenkt. Wie sich herausstellte, passen die Kirschen wunderbar in mein Standard Brownie Rezept:  

400g Zucker (ich nehme halb weiss, halb Rohrzucker), 140g Kakaopulver und 250g Butter in eine Schüssel geben und 30-40 Sekunden auf Höchststufe in der Mikrowelle erhitzen. Gut verrühren und nacheinander 4 Eier unterrühren. Danach 140g Mehl beigeben und verrühren. Zu letzt 100g klein gehackte dunkle Schokolade und 250g Röteli-Kirschen unterziehen. Bei 200C im vorgeheizten Ofen während 35-40 backen. Et voilà! 

 

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Cauliflower rediscovered

Claudia Keller

Cauliflower has always been at the bottom of my veggie list as a bland and boring vegetable. Currently I am giving my diet an overhaul and whilst looking for a substitute for rice and pasta I realized that when you grate or blitz your cauliflower, it can be used for lots of different dishes. So far I tried a Caulirisotto, a Cauli-Curry and yesterday I made a Cauliflower-Couscous (for 2). Cauliflower just moved way up my veggie list!   

For the Cauliflower-Couscous I blitzed half a cauliflower in my Vitamix (dry mix function) but grating it by hand works just as fine and makes less noise... 

Roast a handful of crushed walnuts in a dry pan, add 1 teaspoon of olive oil and then pan fry sliced leek (I used 1 midsized leek) and half an onion until tender. Add the grated cauliflower and leave it took for a further 4-5 minutes, stirring occasionally. Season with salt, pepper and fresh herbs and the your cauliflower couscous is good to go!

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I served it with a chicken breast and mushroom cream sauce.  

 

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Beef & Cider Pie

Claudia Keller

I probably have mentioned this before but I have way too many kitchen gadgets. Once in a while I even find one in the cupboards that I have owned for ages but actually never used. Yesterday I came across an unused pie mould for making 4 smaller pies. This week is the last week of my summer holidays and a perfect opportunity to see whether the pie dish is for keeps or not. Making pies really is easy as pie with this gadget  and it will no longer be stuck in the back of my cupboard. I would definitely buy it again but I got it such a long time ago that I cannot remember where I got it from. It must have been either Lakeland or Hagen Grote.

Here are some pics and my Beef & Cider Pie Recipe (for 4 individual pies):

You need:

350g beef (cut in mid-sized cubes) 
1 onion, sliced
1 apple, cut in chunks
6-8 portobello mushrooms, diced
300ml dry cider
300ml beef broth
salt and pepper, to season
Worcester Sauce, to season
flour for the beef
oil
1.5 roll of puff pastry (350-400g)

Flour and season the beef cubes and fry in a little oil together with the onions. Add the apple chunks and portobello mushrooms and sauté for a minute or two before adding the cider and broth. Bring to the boil and then reduce the heat and leave to simmer for a few hours (mine was on the stove for almost 4 hours). Season with salt, pepper and Worcester Sauce (and anything else you fancy). Preheat the oven to 240C. Lay out the pie mould with the pastry, fill with the beef stew (drain off most of the sauce to prevent soggy pie bottoms) and bake for about 15-20 minutes.

And then, tuck in!

 

 


 

the pie mould comes with a cutter

the pie mould comes with a cutter

puff pastry  

puff pastry  

my lovely pie mould <3

my lovely pie mould <3

Pretty as a picture

Pretty as a picture

Delicious!  

Delicious!  

Chilly Melon

Claudia Keller

Nothing's better on a scorchingly hot day than a bowl of soup. Chilled soup, of course!  

What to throw in the blender for 2 generous portions:

3/4 Cantaloupe melon 

1/2 cucumber (peeled)

1/2 onion

juice of 1 lime

1 tomato

1/2 a thumb sized piece of fresh ginger  

a dash of honey or acorn syrup

3 dl cold broth 

a handful of ice cubes

Blend, season with salt and pepper and serve with chopped bits of melon, cucumber, tomato and onion. 

Refreshing, light, healthy.  

 

Chillaxing!  

Chillaxing!  

SchlaumEIER

Claudia Keller

Es ist wieder mal Zeit, Eier für's Osternest zu verschönern. Dieses Jahr gibt es von mir SchlaumEIER™, d.h. Eier mit schlauen Sprüchen drauf. 

Man darf sich eines wünschen. S'hett solang's hett.  

 

Beginne jeden Tag, als wäre er Absicht

Beginne jeden Tag, als wäre er Absicht

Love is all you need. 

Love is all you need. 

Schildkröten können über den Weg mehr erzählen als Hasen.

Schildkröten können über den Weg mehr erzählen als Hasen.

to be continued... 

Sprout Soup

Claudia Keller

I like sprouts. Usually I just boil them and serve them as a side dish with bacon strips and caramelized onions. This time I thought I'd use my Vitamix blender and make a soup. The recipe is simple: 

1/3 boiled potatoes

2/3 cooked sprouts (leave a few leaves as a garnish)

vegetable broth (enough to give your preferred consistency, I like my soups rather thick)

a pinch of Curry powder (not too much unless you want a Curry soup) and a pinch of Kurkuma powder

double cream (1-2 tablespoons per liter soup)

Cook and blend. 

Garnish and serve. For the garnish I filled the saved sprout leaves with crispy bacon, croutons and pomegranate seeds. Tasty and pretty!  

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Bone Soup

Claudia Keller

The wintry weather calls for something warm and nourishing. When I'm chilled to the bone I like a good soup. Bone soup is one of my favourites and it is super easy to make. It just takes some time. 

Roast the bones for 30-40 minutes then put them in a pot with soupy vegetables of your choice (onions, carrots, leek), a tablespoon of mustard seeds, some juniper berries, pepper corns and one or two bay leaves. Cover with cold water, add a generous pinch of salt, bring to the boil and then cook on medium heat for a few hours. Season to taste with more salt and pepper. 

I like to use marrow bone for my soup and before roasting the bones I remove the marrow and melt it to make marrow bone dumplings. To make the dumplings use the marrow of 8-10 pieces of bone, melt it and then sieve it to make sure there are no splinters of bone in your dumplings. Add 1 cup of breadcrumbs,  1 egg, a bunch of finely chopped parsley and season with pepper and salt. If the mix is too dry add a little water, and if it is too wet add more crumbs. Shape into small balls and set aside in the fridge to allow them to set and dry out a bit. 

Cook the dumplings in the soup just before serving.  

 

Aaah, a lovely bowl of soup & dumplings

Aaah, a lovely bowl of soup & dumplings

Happy tree seen on my happy run working up an appetite for a couple of bowls of soup.  

Happy tree seen on my happy run working up an appetite for a couple of bowls of soup.  

Fish & Chips Swiss Style

Claudia Keller

As every January I am determined to do more sports, eat more fruit and veg and cut out the booze in the year ahead. So this morning I ate pomegranate seeds and porridge for breakfast and went on a 1 hour run. Perfectly in line with my new year's resolutions! Sometime in the afternoon, however, things went pear shaped. Me and my better half discussed dinner. We were going to cook fish. Steamed with veg? Nah. Braised in broth or milk? Nah. Deep fried in beer batter? Hell yeah! 

I love fish and chips. Of course the fish is best if fried super fresh. In Switzerland the winter months are Fondue months. We had a Fondue Bourgignon on Christmas Eve. Fondue Bourgignon is the one where you fry pieces of meat in a Fondue pan full of fat. Do you see where this is going? Yes, we were having a fish & chip Fondue! Easy as pie. For the batter I whisked 200g flour, 2 teaspoons of baking powder, a pinch of salt and 2.5 dl of ice cold beer. The bowl with the batter was put on the table together with oven chips, cauliflower and sauce tartare. We then dipped the pieces of fish (cod) in the batter and fried them in the Fondue pan (filled with sizzling coconut oil). And the Fish & Chips Fondue was born. Dangerously delicious.

Floured... 

Floured... 

Battered... 

Battered... 

Dunked... 

Dunked... 

Look at that golden beauty!  

Look at that golden beauty!  

Fabulous!  

Fabulous!  

And it also works with veg!  

And it also works with veg!  

Next up is the Mars Bar and Milky Way Fondue.  

Just kidding.  

Or am I? 

Cosmo-Jam

Claudia Keller

I love a good drink. Gin is one of my favourite tipples but I will also never say no to a good Cosmo.  

I had a bag of fresh Cranberries in the fridge and a pack of jam sugar in the cupboard. So I thought I'd try a Cosmo in a jar.  The amounts below will give you jam for 3 - 4 small or 2 medium sized jars. 

To 500g jam sugar (2:3) I added 350g Cranberries, 330ml Cranberry juice (pure not the diluted stuff) and the juice and zest of a lime. I brought it to the boil and let it thicken. When it was ready to be put in the jars I added 4cl Wodka and 2cl Cointreau, gave it a thorough whisk off the heat and poured the jam in the jars. Done! 

The fresh berries give it a bit of a bitter note but all in all I am very happy with the result.  

 

Cranberries waiting to be boozed up

Cranberries waiting to be boozed up

Cosmo Jam

Cosmo Jam

Posh Pig in a Blanket

Claudia Keller

Vor ein paar Wochen war ich zu einem Bloggerevent von ProViande eingeladen. Im Restaurant Wirtschaft im Franz wurde unter dem Motto #GoodbyeSchuhsohle die neue App Schweizer Fleisch Academy vorgestellt und deren Vorzüge gleich anschaulich anhand des Abendessens demonstriert. Ebenso wurde der ProViande-eigene Thermometer mit Bluetoothfunktion vorgeführt. Stimmt die Temperatur, schlägt das Smartphone Alarm. Als Goodie bekamen wir einen solchen Thermometer geschenkt und vor kurzem kamen per Post 5 weitere dazu, die ich verschenken darf. 

Endlich bin ich auch dazu gekommen, meinen Thermometer zu testen. Ich lasse die Bilder sprechen. Es handelt sich um ein Schweinsfilet im Teig aka Posh Pig in a Blanket. 

Wer gerne ein Thermometer hätte, möge einen Kommentar hier auf dem Blog, auf Facebook, Twitter oder Instagram hinterlassen oder sich sonstwie bis morgen, den 23.12.15, 12h bei mir melden. 

Schickes Thermometer

Schickes Thermometer

Speckteppich - schön wie Kunst, nicht?  

Speckteppich - schön wie Kunst, nicht?  

Brätmantel mit Petersilie, Pinienkernen & getrockneten Aprikosen

Brätmantel mit Petersilie, Pinienkernen & getrockneten Aprikosen

Das Schwein

Das Schwein

Auf dem Weg zur Kerntemperatur

Auf dem Weg zur Kerntemperatur

Schön knusprig geworden! 

Schön knusprig geworden! 

Einen Tick zu lange stehen lassen... aber da kann das Thermometer nix dafür... 

Einen Tick zu lange stehen lassen... aber da kann das Thermometer nix dafür... 

Herzlich, Claudia  

Quitten Chutney

Claudia Keller

Ich war am Wochenende bei schönstem Herbstwetter im Schwarzwald. Im Dorfladen gab es Quitten zu kaufen. Eine Frucht, die ich bislang noch nie selber zum Kochen verwendet habe, da ich sie nur in Form von Quittengelee kenne. Quittengelee schmeckt mir nicht sonderlich. Da ich aber meine Liebe für's Eingemachte entdeckt habe, mussten die Quitten für ein Chutney Experiment herhalten.  Ich finde, es ist gelungen. 

Rezept

1 kg Quitten (ganz gewogen), entkernt und in Stücke geschnitten

200g rote Zwiebeln, in Stücke geschnitten

100g getrocknete Aprikosen, grob gehackt

3 EL Muscovado Zucker

3 EL weisser Zucker

1 TL gelbe Senfsamen

2 TL Würzmeister Aztekenfeuer  (Gewürzmischung, Zusammensetzung bald bei Würzmeister aufgeschaltet)

Alles zusammen im Topf erhitzen. 

Mit 2 dl Apfelessig & 1 dl Hagenbuttensaft ablöschen.  

Einkochen lassen und mit Salz & Pfeffer abschmecken.  

Abfüllen und zu Fleisch oder Käse geniessen!  

Aztekenfeuer & Quitte

Aztekenfeuer & Quitte

Quitten Chutney

Quitten Chutney

Nun habe ich 2 Gläser des Chutney zu verlosen. Für einen künftigen Blogpost möchte ich von Euch wissen, wo ihr hingeht oder was ihr macht, wenn ihr abschalten und einen Moment für Euch haben möchtet. Wenn es ein Ort ist, wären Tipps für Zürich oder Basel super, es dürfen aber auch andere sein. Unter allen Tipp-Gebern und -Geberinnen wähle ich dann die 2 Chutney-EmpfängerInnen aus. 

 

Spazierweg in St. Märgen , Schwarzwald 

Spazierweg in St. Märgen , Schwarzwald 

Organ Donor Day Cookies

Claudia Keller

Read about the story behind them in the #ilike pages (English / Deutsch).

Recipe:

Make a dough with 

140g sugar

200g soft butter

100g regular

200g semolina flour (for pasta making) 

100g chestnut puree

a few drops of vanilla essence

a pinch of salt  

1 egg

Chill the dough in the fridge for at least 30 minutes. Roll out, cut out with cookie cutter of your choice & bake for 10-15 minutes at 160C.  

For today's theme I used a heart shaped cutter and I added a layer of fondant for decoration. As "glue" I used a glaze of confectioners sugar and Kirsch. The latter is optional and if the cookies are for kids I recommend using water or ofange juice.  

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Autumn Cheesecake

Claudia Keller

Autumn has officially arrived and it is a beautiful season deserving its own cheesecake recipe. So here it is:  

For the base (26cm spring pan):

30g crushed up McVities mixed with 80g melted butter. Use this as your base for the cheesecake. 

Cook 24 whole chestnuts (Iuswd frozen ones) in sugar sirup (1/2 cup sugar and 1/2 cup water) and then caramelize the cooked chestnuts in some extra sugar until they are well coated. 

Caramelized chestnuts

Caramelized chestnuts

Cut half of the chestnuts in chunks and spread them on your base together with a handful of chocolate chips. 

Cheesecake base

Cheesecake base

For the filling:

Mix 400g cream cheese,  250g sweetened condensed milk, 100g chestnut puree, 3 beaten eggs, 50g sugar and 3 tablespoons Rum. 

Pour in the cake tin and bake for 40-45 minutes at 180C. Leave to cool in the oven to avoid surface cracks. 

Decorate with the remaining chestnuts, some melted chocolate and/or caramel sauce.  

Chill, serve and enjoy!  

Autumn cheesecake  

Autumn cheesecake  

A nice slice of yummyness... 

A nice slice of yummyness... 

Strawberry & Beetroot Chutney

Claudia Keller

Summer is on its way out so it is the perfect time to preserve summer fruits and berries for those coming autumn and winter days. 

I had a basket of strawberries and two beetroots sitting idly next to each other in the fridge. Colourwise they complement each other perfectly so I thought they would work well together in a chutney, too. 

If you want to give it a try, here's the recipe:  

Wash and dice 350g strawberries. 

Dice two medium sized cooked beetroots (approx. 350g).  

Put the strawberries and beetroot n a pan and add:  

1 diced onion (medium-large), 1 heaped teaspoon grated ginger, 1 crushed clove of garlic, 1 teaspoon of rosemary salt, 1 teaspoon of yellow mustard seeds, 80g sugar, 1 dl red wine vinegar, and in a tea bag 1 teaspoon of black peppercorns and 1 crushed stem of lemongrass. 

Bring to the boil and let it bubble away until it has the desired consistency,  i.e. until you have a thick gooey sauce. 

Away with it into jars and enjoy with goat's cheese or grilled meat, possibly also fish (not tested yet).  

Ready for the heat... 

Ready for the heat... 

Looking and tasting mighty fine.  

Looking and tasting mighty fine.  

As strawberries and beetroot are a rather bold combo I poured the chutney into smaller jars (125ml per jar, the whole amount fitted into exactly 6 of them). 

Jarred and labelled.  

Jarred and labelled.  

Mojito Cheesecake

Claudia Keller

I will not lose words over this one. I tried putting together my own recipe for a Mojito Cheesecake. I am pretty chuffed about the result. So here is my recipe: 

For the base (for a 26cm cake tin):

300g McVities Digestives (I tried lots of other brands and types of biscuits but these just work and taste the best), crushed to fine crumbs (put them in a plastic bag, hammer them with a rolling pin, I find this bit very therapeutic)

Zest of 1 lime

80g melted butter

Mix it all together and put it in your tin as the base.  

The filling:  

400g cream cheese 

250g sweetened condensed milk (that is the amount in your regular tube)  

100g double cream

60g cane sugar

Mix the above in a bowl. Then add:

3 eggs (beaten)  

Juice of 3 limes and zest of 1 lime

2 tablespoons of Rum (I used my boyfriend's 20 year old Dictador, please, don't tell on me...). 

Pour the mix into the tin and bake in the oven at 180C for about 40-50 minutes. Then turn off the oven, open the oven door a few cm and leave the cake to cool in there (less cracks in the surface).  

When the cake has cooled down, mix 1 dl of Roses Mojito Lime with 1 tablespoon of Rum and enough Agar Agar (about 1/2 a teaspoon) to turn it into jelly. Boil the mix according to the instructions on the Agar Agar pack and leave to cool for a bit before pouring just enough on your cake to cover the surface. If you want a less paly effect, you can add some green food colouring (I did not). Arrange some peppermint leaves on the cake for decoration. Leave in the fridge for a few hours to set. 

Enjoy!  

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Es geht ans Eingemachte

Claudia Keller

Ich esse Früchte und das meiste Gemüse am liebsten frisch und roh. Und da wir keinen eigenen Garten haben, habe ich auch selten Früchte und Gemüse zuhause, die sich zum Einmachen aufdrängen. 

Für die AEG Aktion "Post aus meiner Küche" habe ich mich doch an den Herd gestellt, um mit Nektarinen, Johannisbeeren und gelben Pflaumen den Sommer ins Glas zu packen. Heraus gekommen sind eine Nektarinen-Johannisbeer Konfitüre mit einem Schuss Caorunn Gin sowie ein Gelbpflaumen-Chutney. 

Nektarinen & Johannisbeeren

Nektarinen & Johannisbeeren

Rezept Konfitüre (für 2 2dl Gläser)

400g Nektarinen (entsteint & gewürfelt gewogen) 

100g Johannisbeeren

500g Gelierzucker

4cl Gin

Gelbe Pflaumen auf dem Weg zum Chutney

Gelbe Pflaumen auf dem Weg zum Chutney

Rezept Chutney

500g gelbe Pflaumen (entsteint & gewürfelt gewogen)  

1 grosse Peperoni (rot ist farblich am schönsten), häuten & in Stücke schneiden.

1 grosse rote Zwiebel, grob gewürfelt. 2 Knoblaucchzehen, fein gehackt.  

1-3 Chili, je nach Vorliebe für die Schärfe. Ich nehme 1 für ein eher mildes Chutney. Mit Kernen klein hacken.

1 gehäufter EL fein gehackten Ingwer.

1 TL Salz, 1 TL Kurkuma, 1 TL Senfsamen, 50g dunkler Demerara Zucker (alternativ 2 EL Molasse), 50g weisser Zucker, 150ml milder Fruchtessig (Apfel oder Himbeer). 

Alles in einem Topf zum kochen bringen und bei mittlerer Hitze einkochen. In Gläser abfüllen. Kalt zu Fleisch oder Käse geniessen.  

Gläserturm mit selbst gezeichneten Labels

Gläserturm mit selbst gezeichneten Labels

Ich habe meine Gläser dann verpackt und an meine Tauschpartnerin verschickt. 

#sommerimglas

#sommerimglas

Und im Gegenzug konnte ich ein reichlich gefülltes Päckli entgegennehmen.  

Post aus Nathalies Küche

Post aus Nathalies Küche

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Eine tolle Aktion, bei der ich nächstes Jahr sicher wieder dabei bin. In der Zwischenzeit vergrössere ich mein Einmach-Repertoire!  

Plum Season

Claudia Keller

At home in Zurich there is a bakery close to my kid's daycare which sells lovely Plum Dumplings (Zwetschgenbuchteln) and I really have to try to resist buying them on a daily basis. Now on holiday with time on my hands to bake myself I tried to put my own spin on these baked goodies. The results were Cointreau-soaked plums in dumplings with a lavender lemon crust. Very fine tasting dumplings indeed! 

Before baking

Before baking

After baking

After baking

The recipe is simple:  

Soak 12 sugardusted plums (stones removed) in Cointreau. 

 

Boozy plums

Boozy plums

For the yeast dough mix 500g flour, 70g sugar, 1 pk vanilla sugar, 1 pinch of salt and 1 pk of dry yeast (or fresh yeast but then you need to mix it with the wet ingredients first).  

In a separate bowl mix 250ml and 1 egg. Add to the dry ingredients and knead into a dough. You might have to add an additional sprinkle of flour if it is too wet. Leave to rest until it has doubled in size (1-2 hours).  

Then knead it again, form 12 equal portions and form a flattened round shape with each in which you put 1 plum and form into a dumpling. Arrange the dumplings in a buttered baking tray or casserole. 

For a crusty topping I mixed 50g butter, 2 tablespoons of sugar, rind of  half a lemon and 1 tablespoon of lavender flowers (fresh from the garden).  

Hey, that's my lavender...  

Hey, that's my lavender...  

Lavender lemony butter

Lavender lemony butter

Make 12 little heaps of the butter on the dumplings and bake them at 180C for about 30 minutes.  

They taste great still warm, with a glass of Riesling and a few words between Jane Eyre and Mr. Rochester. 

The perfect afternoon!  

The perfect afternoon!  

Jakobsmuscheln in lauwarmem Barba di Frate - Nest

Claudia Keller

Nachdem ich mit 2 eigenen Rezepten Wettbewerbspreise gewinnen konnte, habe ich mir vorgenommen, mehr eigene Rezepte zu verbloggen. Das heutige Rezept ist ein Versuch, Barba di Frate (Mönchsbart) mit etwas anderem als die üblichen Spaghetti zu kombinieren. Die salzige "meerige" Note des Barba passt meines Erachtens perfekt zum süsslichen Geschmack der Jakobsmuschel. Hier also mein Rezept für Jakobsmuscheln in einem lauwarmen Barba di Frate - Nest. Die Menge reicht für 4 Personen als Vorspeise oder 2 Personen als Hauptgang. 

Zutaten

1 Bund Barba di Frate

4 Jakobsmuscheln

2 Frühlingszwiebeln

2-3 EL fein gehackter Koriander

1/4 - 1/2 rote Chilischote (je nachdem wie scharf man es mag) 

3 EL Reisweinessig

4 EL Sesamöl

1 TL geriebener frischer Ingwer

Saft & Schale 1/2 Limette 

Salz & Pfeffer  

Zubereitung:  

Barba di Frate rüsten und waschen und über Dampf garen (ca. 10 Min). 

Frühlingszwiebeln und Chili fein schneiden. Mit Koriander, Reisweinessig, Sesamöl, Ingwer und Limettensaft und -schale in einer Salatschale ziehen lassen. Barba di Frate nach dem Dämpfen in dieser Salatsauce marinieren. In der Zwischenzeit die Jakobsmuscheln in etwas ÖL beidseitig scharf anbraten.

Barba die Frate Salat mit Salz und Pfeffer abschmecken und auf den Tellern als Nest anrichten. Jakobsmuscheln im Nest platzieren. 

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Bon appetit!  

Happy St. Patrick's Day!

Claudia Keller

Have any Guinness in your cupboard? Why not make a Guinness ganache! The combination of Guinness and dark chocolate is divine.

Recipe:  

Gently heat 2dl cream, 200g good quality dark chocolate (50-60% cocoa), 2 heaped tablespoon sugar and 50g butter until the chocolate has melted. Stir in 4cl Guinness until you have a gooey, glossy chocolate ganache Leave to cool in the fridge. 

Half of the ganache I used as a filling for praline shells left from Christmas. I am still pondering how to use the other half....

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Läckerli Cupcakes

Claudia Keller

This month's motto is "cupboard raid". I am trying to create recipes by using foodstuff and gadgets that I already have in my cupboards (& fridge).  

I got a big bag of Läckerli for my birthday. Läckerlis are a type of soft cookie typical for my hometown Basel. Läckerlis contain candied citrus fruit, nuts and Kirsch schnapps. 

I used them for cupcakes today. They turned out delicious!  

Recipe:  

Soak 150g Läckerli in 180ml milk and set aside. Preheat the oven to 180 C. 

Whisk 2 eggs & 1/2 cup sugar until fluffy. Add 80ml melted butter or oil (rape seed is my favourite) & whisk until thoroughly combined. Stir in the Läckerli/milk mix.

In a separate bowl mix 1 cup flower, a pinch of salt, 1 tablespoon cocoa, 1 teaspoon baking powder and 1/4 teaspoon bicarbonate of soda. Add these dry ingredients to your Läckerli mix & stir it in gently. 

Fill your cupcake moulds & bake for 15 - 20 minutes (use toothpick test). 

I decorated them with melted chocolate and a little piece of Läckerli.  

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