“The Wholemeal Peach Cake is like all my cakes recipes very quick and easy to make. Definitely a summer cake but I also love it warm and fresh out of the oven so it also perfectly fits into the colder winter months :) You can use canned peaches but fresh is always the best. Enjoy!”
Easy Wholemeal Peach Cake by Ewa
4 Eggs
260g Raw Sugar
one pinch of salt
one pinch of Vanilla Sugar
1 Pure! Cream (300ml)
300g-320g Wholemeal flour (depends how large are the eggs)
1 teaspoon baking powder
Beat eggs with sugar, salt and vanilla sugar. Add wholemeal, baking powder and cream while still processing. DONE! Clean and cut the peaches into pieces and stick into the cake. Bake at about 175 degrees Celsius for about 50-60 minutes.
I usually prepare the peaches before I start to do the cake. Making the cake dough is a matter of 10 minutes at the most!
Stick the peaches into the cake like in this photo. The cake is a bit heavy because of the wholemeal so you need to help out the peaches stay in the cake and not just on top of it.
You can either put some icing over or just sprinkle with the icing sugar on top.
Perfect for a breakfast sandwich or to use in salads. Easy, quick and yummy and you know what you eat! No preservatives, no artificial flavors and freshness pure! Know what you eat!
You need:
chicken breast
few drops of olive oil of sesame oil
garlic
salt
turmeric
ginger
sweet paprika powder
couple of shallots/green onion
You might also like to add if you like:
chili, either powder or fresh (I do with fresh for some great flavors)
lemongrass stalks, only the soft part, cut to very tiny pieces.
couple of sprinkles of corn flour to glue the chicken breast halves together but it doesn’t really need to be
Wash the chicken breast, dry with a paper towel. Cut through.
Rub a little bit of oil in.
Rub the crashed garlic and all other ingredients in. Amount of spices as you like it.
You can now sprinkle some corn flour on the part of the chicken where you put them together.
Put the two halves together, place on a a piece of cling wrap and give some of the shallots on top. Wrap the cling wrap nice and tide together with knots on both ends.
Leave in a fridge for about one hour to get flavors through. Place in a hot steamer and steam for about 30-40 minutes depends on the size of the chicken.
Check the photos for more details and how to do it :) Enjoy!
I thought I share with you the bbq meatballs we just recently did on our wood fired bbq. It’s a great way of cooking them. The smoke and meat flavor makes you hungry :) Something you cannot resist! They also taste yummy if you cook them in the oven. No problem at all.
Our meatballs ingredients:
beef mince
onions, the more juicy you want them at the end, the more onions you put in 😉
garlic
mustard
chili, we blend it together with onions before adding into the meat
egg or two
soy souse
salt
black pepper
Just mix together and enjoy! You can put them on a tray and bake in the oven on about 180 degrees Celsius if you don’t have a bbq.
This is what you can do with your lamb chops leftovers from your last night bbq. We love to cook with leftovers. Half the work is mostly done because you got the main ingredient already and you can create something new and special out of it.
This picture shows the beautiful dinner from leftovers created by Seb and I :)
Simple and good country food. I just love the BBQ chops how my husband is cooking them so I had to share his recipe with you. Prepare them as soon as possible and allow to infuse the whole goodness of the marinade for at least two hours. Perfect would be to leave it over night in a fridge.
Marinade for the lamb chops:
garlic
onion
chili
rosemary
turmeric
ginger
olive oil
some tomatoes
salt & pepper
soy souse
I didn’t put any specific amount how much of each as it depends on your personal liking and taste and of course how many chops you have. You blend it all together in a pot and put the chops in there. Make sure all of them got the marinade on them on both sides. Don’t just chuck them in as the ones on top will not get any of the marinade up and you want them all to taste good.
That’s pretty much it. Now, the only thing you need now its a hot BBQ, a man who will look after them and a glass of wine :) Enjoy!
because you have plenty of chilies in your garden or...
you have read the ingredients on the sweet chili sauce bottle you bought at the supermarket
Okay, I got lots of chilies but I also did read the ingredients on the bottle because I wanted to find out what could I use and I didn't understand why they had to add colors and flavors. Chili got enough flavor I would say. I also didn't like the preservatives in the supermarket bottle so here we go! This is my chili sauce I do.
Simple Recipe How Yo Make Sweet Chili Sauce
300-400g chilies
6-8 cloves garlic
some ginger and or turmeric
2 cups of white vinegar
2 cups of raw sugar
dash of salt
Combine the chili, garlic and ginger/turmeric in a food processor.
Dissolve the sugar in vinegar on small heat, add crashed chili mix and simmer for about 20-30 minutes. Stir in between. You know that your sauce is ready when you see that it doesn't run away when you put a small amount of it on a cold plate.
Fill in prepared glasses, close tightly and leave to cool. You can keep it u to 6 months in you pantry.
Where you can use the sweet chili sauce:
to marinate meat
add to a mayonnaise and enjoy with chips or other snacks
put few drops on your sandwich to add flavor and a bit of heat
add to your every day meal
add to any stir fried food, noodles and rice dishes
did I forget anything? ;)
Tipps:
1 cup is 250ml
Preparing glasses: I wash them with a dish washing detergent and warm water. Then, I rinse the glasses and lids with a fresh cooked hot water and dry the glasses on a clean towel.
This is just a quick sneak peek of our last slow smoking day. After preparing the meat and cheese in advance, this is now the last step to enjoy the slow smoked goodness. Have a look.
For more information how to prepare the meat for smoking or how to build the smoke house, check my blog or visit my youtube channel :)
This soup has been made from leftovers. We did have a party the other day and had plenty of leftovers as usually. One of them were roasted potatoes with carrots and rosemary. I hate to throw any food away so I put them into the freezer for later. I felt today like cooking potato soup so I was very happy after I defrosted my party potatoes. Of course you can also use fresh potatoes and just cook them long enough. Okay, here is my soup, easy and quick as usually, cooked from scratch like all my dishes and very yummy!!! Enjoy!
Easy Potato Soup
These are my party leftovers baked potatoes. I took them out of the freezer earlier enough so they were no more frozen when I used them. These are the common white potatoes, some sweet potatoes and a couple of carrots in there.
Cut some onion and leek and braise them in some hot butter until gold.
Add the cooked potatoes and veggies.
Add hot water and season with salt, pepper and nutmeg to your liking. Actually I think that the nutmeg is a very important herb and I cannot imagine to live without it in terms of cooking a soup :) You can also see some rosemary swimming around. This was the herb which I had already in the potatoes but it is also a very important ingredient in your potato soup.
I cooked it for about 5 minutes. If you use raw potatoes, you cook it till ready.
Now ad some vinegar, I use the apple cider or balsamic vinegar and about two spoons of sour cream and use your hand blender to blend everything together. Taste it and check if you need some more spices.
Your soup is pretty much ready, HOWEVER, if you want to ad some nice twist into it, cut a couple of smoked ham slices and braise in a hot olive oil till crispy. Add some onion and ready is the yummy twist!
“To make a bread, you normally just need the flour, yeast or sourdough, some salt and water…Have a look at the label of the bread you are buying at your local supermarket…. Lots of ingredients you even don’t know what it means… It is really interesting why they put so much of other staff we don’t need… My Oats Bread with Seeds is like all my recipes: easy to make, healthy and yummy. Try it!”
Oats Bread with Seeds
400g wholemeal
100g oats
3 tea spoons dry yeast
360ml of warm water
1 large spoon of honey
1 tea spoon salt
2 large spoons Greek Yogurt
Seeds to your liking, I used here sunflower and pumpkin seeds, about 4 large spoons of each but every time is different, depends what I got at home :)
Put the oats into your mixing bowl, add 160ml warm water, mix through and leave for later. Combine 200ml of warm water with the yeast and honey and leave for about 20 minutes to rest. Add wholemeal, salt, seeds and yogurt into the oats. Pour the water yeast mix into the wholemeal mix and combine with your food processor for about 5 minutes. You can do it by hand but it is really important that you mix it long enough to get a nice and smooth dough. Transfer the dough into a baking form and leave for about 30-50 minutes in a warm wind free place. Heat your oven up to 200 degrees Celsius. Bake till golden-brown. Depends on the baking form, it could be between 50-60 minutes so keep you eye on it. Take it out of the form as soon as you take it out of the oven and let cool down. Enjoy!
Here my new video with simple instruction how to make an Olive Leaf Tincture. Tinctures are made with alcohol and that is why you can keep them in your cupboard for ages.
Just a few drops per day, taken with some water, will help you to stabilize blood sugar levels, fight intestinal parasites, boost immune function, fight infection, increase resistance to disease, lower blood pressure. Also indicated for abdominal chill, anthrax, arteriosclerosis, arthritis, autoimmune disorders, barium chloride and calcium induced arrhythmia, boosts energy levels, brain and nervous conditions, candida, cardiovascular conditions, chest complaints, chlamydia, chronic fatigue, chronic joint ache, chronic toenail fungus infection, colds & flu, cold sores, dengue, dental, ear, urinary tract and surgical infections, dissolves cholesterol, encephalitis, Epstein-Barr virus (EBV), fevers, fibromyalgia, gastric ulcers caused by H. pylori, gastrointestinal conditions, genital herpes, genital warts, gonorrhea, hemorrhoid pain-relief, hepatitis A, B, C, herpes I and II, HIV/ARC/AIDS, human herpes virus 6 and 7, improves blood flow, improves symptoms of chronic fatigue syndrome and related conditions. Please do your own research and ask your doctor before taking any herbal tinctures or medicine.
All my recipes here are mostly very old recipes from my mum and grandma. The power of self made remedies is huge and we shouldn’t underestimate it. Before you try any of these, it is always recommend to contact your GP and ask if it is safe for you to take it.
“Cooking with banana flower is fun. I am always looking forward to it and as soon as the next flower in the garden is ready to be cut off, the banana flower dish is on our menu. You can also buy the flowers in an Asian shop. I think that I should mention the health benefits here as well. Low in calories but rich in fiber, potassium, magnesium, phosphorus and other goodness makes it the super healthy ingredient for a perfect dinner.”
And this is how we cook with the banana flower:
First of all, you need to prepare the banana flower. You will find here the red outer leafs, the little blossoms with the yellow ends on them and the heart. Take the outer red leafs off. We don’t need them for cooking but you can keep some nice ones for fancy serving later.
The little blossoms have like a soft scales on them. You need to remove and discard those. Clean the usable parts of the flower and put aside for later. Better you also don’t cut the heart trough yet as it tends to get dark on the inner site. Keep all of it in some water with some lemon juice till you use it.
Now is the time to prepare your meat and veggies. For vegetarians: You can also use this method to cook a beautiful vegetarian dish if you wish so.
We used chicken breast this time, but you can use any meat you like. We marinated the meat for a little while in some soy souse, turmeric, chili, ginger and lemon grass.
Put some olive oil into a hot wok or pan and cook the meat till nearly tender. Add onions and mushrooms and cook it together with the meat for a couple of minutes. Put aside for later.
Now is the time to cook the banana flower. Pour a little bit of olive oil into the hot wok, add the little blossoms, the banana heart cut to pieces and sprinkle the juice of one large lemon. The lemon juice is very important as it takes the bitterness out of the flower. Add some soy souse if you wish, stir gentle and cook for a couple of minutes . Put aside
Cook all your prepared veggies for a couple of minutes. Don’t overcook them! As we want to have them crunchy.
Combine and heat up the meat, banana flower and veggies in the wok and stir through. Serve with rice if you like. Enjoy!
THE FAMILY SECRET IS OUT NOW! This Chocolate Meringue Birthday Cake or how we call it: torte, is a tradition. I bake it for every family member birthday, mine included. It is The Bekiesch Family Birthday Cake. The recipe comes from my lovely mother in law and I have modified it a little bit to the more healthy option but still belongs to the Naughty Corner cakes category, YUMMM!
To make this cake, we call it “torte”, you need:
the vanilla wholemeal sponge cake
the chocolate wholemeal sponge
meringue
chocolate cream
Glass of cherries
Don’t panic! It looks like more work than it really is. You can do the sponge cakes the day before if you like.
1. The vanilla wholemeal sponge cake:
4 Eggs
80 grams raw sugar
pinch of vanilla
120-130 grams wholemeal (depends how large the eggs are)
1 teaspoon of baking powder
Heat the oven to 175 degrees Celsius. Whisk the egg whites with a pinch of salt until stiff. Add slowly the vanilla sugar and raw sugar while still whisking. Mix the egg yolks gently in just to combine. Stir in gently the wholemeal mixed with baking powder. Bake on a baking paper for about 15 minutes. You can use now the baking time to prepare the chocolate sponge.
2. The chocolate wholemeal sponge cake:
4 Eggs
80 grams raw sugar
pinch of vanilla
90-100 grams wholemeal
30 grams cacao
Heat the oven to 175 degrees Celsius. Whisk the egg whites with a pinch of salt until stiff. Add slowly the vanilla sugar and raw sugar while still beating. Mix the egg yolks gently in just to combine. Stir in gently the wholemeal mixed cacao and baking powder. Bake on a baking paper for about 15 minutes. You can use now the baking time to prepare the meringue.
3. Meringue
4 egg-whites (you can keep the egg-yolks to make some cookies later if you like)
pinch of salt
250 grams raw caster sugar
pinch of vanilla sugar
one small table spoon of potato or corn flour
Heat the oven at 150 degrees Celsius. Whisk the egg-whites with salt till stiff. Add slowly sugar + vanilla while still beating. Add the flour and mix quick through to combine. Turn the oven down up to 120 degrees C and bake on a baking paper for about 30-40 minutes. Keep an eye on it.
The baking part is over. Now, we need to prepare the chocolate cream.
4. The chocolate cream
300 grams dark chocolate
397 gram can of sweetened condensed milk
some pure cacao if you like
rum or arrak aroma
Place your chopped chocolate in a heatproof bowl (stainless steel or tempered glass), and set the bowl directly into a pot with water. Bring the water to a simmer, then turn off the flame and let the chocolate sit until it is melted. Do not cook it! Cool it down a little. Whisk the sweetened condensed milk for about 5-10 minutes until fluffy. Add slowly the melted chocolate while still beating and some cacao to enhance the flavor. Done!
We have to put it all together now. I usually cut the white and chocolate sponge though horizontally, freeze the one half of each and use only one part of each for the torte and use it for other cakes later. Here the steps to follow:
Place the cherries in a sieve. Keep the cherries water for later.
Mix some rum, whiskey or scotch with like half half with water. Spray or brush the sponge cakes and the meringue with it.
Put the chocolate cake as first on your cake tray and distribute the choco cream on it.
The meringue comes as next + the choco cream on top
Now the white sponge + the choco cream on top
Spread some cream on the sides of the cake and decorate the edges of the cake with it.
Place the cherries on top of the cake and now come the tricky part of it. You need to cover the cherries with a layer of like gelatin icing. Well, I call it tortenguss and this is a German word for it. To make the galaretka, either you buy the “Tortenguss” (available in Australia in the International shelves at the IGA QLD, not sure about the other states) like I do it, or you need to make yourself. To do it yourself, you mix one table spoon of potato flour with one table spoon of raw sugar in a small pot, add 125ml of cherry water + 125 ml water and bring it boil while stirring permanently. Take off the heat and distribute over the cherries.
Your torte is ready! Put a cover over the cake and place it in the fridge for at least 3 hours (better over night) before serving. Enjoy!
Tips:
Bake the sponge cakes the day before so you have the half of the work already done.
Cut the cakes in half horizontally and put the not needed half pieces into freezer for the lazy days cakes. It is not recommended to bake a thin sponge cake by making a half of the ingredients as the cake will dry out while baking. Thats why it is recommended to bake more like per my recipe and freeze the half of it for later.
Well, If you don’t have the “Tortenguss” or potato flour, you can also bring to boil 250 ml of the cherries water + water (125ml + 125ml) and one table spoon of raw sugar, mix some corn flour with cold water, add to the boiling cherries water bring to boil and it works as well.
The white sponge, chocolate sponge and the meringue are ready. Now combine it all together with the chocolate cream and your torte is ready!
