The key to perfect buttercream is the quality of the butter.

I use Carrefour unsalted butter, which has 82 % fat (high-fat content), this is very important for a good buttercream.

The next thing is to get the butter in the right softness. Ideally, you leave your butter out in a cosy room, or if it is an emergency situation you can soften the butter in the microwave, with 10sec period, turning the butter until is squeezable.

Your butter should be soft enough to squeeze, but its shape as well.

If your butter is too soft, leave it in the fridge for a few minutes.

Once your butter is perfectly soft, it is time to whip your buttercream.

Ingredients

  • 250g unsalted butter, soft
  • 250 – 300g icing sugar, sifted
  • 3-4 tbsp whole milk/milk infusion/juice/other liquid
  • few drops of vanilla extract

Method

  1. Beat the butter for 5 min
  2. It will be different in colour and volume
  3. Siff the icing sugar
  4. Add to the whipped butter
  5. Do it in 2 stages
  6. Start on low speed until its combined
  7. Beat for 3-5 minutes
  8. Add vanilla extract to the milk
  9. Add the liquid in a bit by bit
  10. Beat for 4 minutes
  11. It should be spreadable, smooth and silky and hold its shape while piping

Perfect Buttercream

cake, cupcakes, Sweets - Desserts, Uncategorized

Christmas sprinkle cupcakes!

cake, cupcakes, Sweets - Desserts

Do you feel the holiday spirit?? Well here in snowy Belgium we do. It makes me wanna bake all day. The warmth of my oven is like a warm hug. Every other week I supply cupcakes to our local vegetarian Restaurant. And these cute cupcakes were one of them.

My Christmas sprinkle cupcakes : vanilla chocolate chip cupcakes with vanilla buttercream. The Christmas trees, are just something cute I found in my favorite Action store.

Vanilla Chocolate chip Cupcake Recipe

approx.18 cupcakes

  • 1 cup sugar
  • 1 1/2 cup flour
  • 1/3 cup oil
  • 1/2 cup chocolate chips
  • 20gr baking powder
  • 1 cup milk
  • 1 tbsp Vanilla aroma (not essence)

Mix them all and scoop them out ( Tip: use an ice cream scoop to get equal portions). Bake at 170 degrees celcius for approx. 20/25 min ( Tip:  Just stick a toothpick into the center of your cupcake. If there is wet batter still on the toothpick, it needs more time in the oven. If it comes out clean, your cupcake is done)

Vanilla Buttercream Recipe

Enough for 18 cupcakes

  • 250gr Butter (room temperature)
  • 250gr powdered sugar
  • 1 tbsp Cream
  • 1 tsp Vanilla aroma

Beat the butter first on high. After add the icing sugar bit by bit. Add the remaining ingredients, until u get a smooth mixture.

After piping the buttercream I have dipped the top with sprinkles in a bowl ( easy and mess-free)

Happy Holidays!

Don’t forget to comment if you have tried our recipe!

 

 

 

Sesame Spinach salad

salad, vegan

This salad is one of the tastiest salads ever.  This dish is called “Namul” and  refers to  a variety of edible grass or leaves or seasoned herbal dishes made of them.  In Suriname we have a similar dish called “pitjel” and its served with hot spicy peanut sauce! YUM

Sesame seeds has many benefits, one of them is  it contains high levels of zinc, a vital component in the formation of collagen, which strengthens the muscle tissue, hair, and skin.  Sesame seeds are packed with unique organic compounds, such as sesamolin, as well as minerals like copper, calcium, iron, and manganese, as well as vitamins and fiber. These seeds may be small, but they pack a major health punch and can help with everything from digestion and circulation to bone strength and inflammation. And spinach has many benefits too, to name a few. It’s  good for the skin, eyesight, healthy blood pressure, stronger muscles, and boosted growth for infants.

So this salad is  perfect for the body and will benefit you in many ways!

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Ingredients:

1 tablespoon toasted sesame seeds

2 teaspoons soy sauce (gluten-free, not all soysauce’s are gluten-free)

2 teaspoons toasted sesame oil

¼ cup water

500gr baby spinach

 

  • Place water in a pot big  and boil on high heat.
  • When the water is boiling add the spinach and stir until the spinach leafs are completely wilted.
  • This takes up to 3 minutes after drain the spinach and squeeze out the water.
  • Chop the spinach roughly.
  • Mix the spinach with the toasted sesame seeds, soy sauce and sesame oil. 

Bon Appétit

Berry bliss cake!

cake

 

Now I will share this amazing recipe lemon cake!

IT’S EGG-FREE AND DELICIOUS!

First of all, you need a variety of berries. I used blueberries, raspberries and the amazing strawberries and 1 lemon.

1 1/2 cup  flour

1 cup sugar

1 cup milk (i added this time in the milk 30ml yoghurt)

1/3 cup olive oil

20 gram baking powder

3 tbsp lemon zest

 

1 tbsp lemon juice
Divide this mixture in two oven trays , same size ofcourse!
Bake for approx. 20min on 170 degrees celcius
 and let it cool down before, adding the cream and fruits.
This my mandala filling:
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Next i put the 2nd layer on top

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Then to give it more flare i have added flowers, mint and coconut flakes:

TADAAA!

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Spring rolls (Loempia) with peanut sauce!

snacks

Spring rolls, the healthy snack!

Spring rolls are easy and made in different ways. Some do it with a thin crepe like pancake, wrapping the vegetables in side and fry it. Others buy the Loempia sheets (which you can find in asian food stores) and we did it this time with rice paper. You don’t need to fry this to close the rolls, so this way makes it more healthy.

The rice paper is also sold in Asian food stores or in the exotic section of the supermarkets. Its easy to use and not time consuming.

And now  the peanut satay sauce! This is amazing just with anything!          I used it with french fries, steamed vegetables ( indonesian dish ” Pitjel), in noodle soup, with fried noodles or just with croquettes and even tofu/paneer sizzlers! I can go on with listing all the YUMMIE things you  can do with peanut sauce. We heart it !! 🙂 Seriously, the best dip sauce. Well, this time we combined it with Spring rolls!

The recipe of the vegetable spring rolls you see below the picture!

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You will need :

Yield: approx. 10 rolls

Time: 20 min

  • Rice paper wrappers
  • 1 medium carrot, cut into matchsticks
  • Lettuce leafs
  • a handful of Soy bean sprouts
  • crumbled TOFU

*You can use other vegetables like cucumbers, bell pepper or asparagus or some basil leafs, there are endless possibilities for the fillings.

Directions:

  1. Prepare a bowl with warm (not hot water and the bowl should be big enough to dip the rice paper in it).
  2. Gently dip the wrapper in the warm water just for a few seconds until it gets a bit  damp.
  3. After dipping the wrapper place it on a plate and add the fillings.
  4. Do not over fill the wrappers, just 1/4 of the wrapper.
  5. Close the edges and start rolling the wrapper away from you and make sure all the fillings stay in the wrap.

*Tip! You can have satay sauce, soy sauce, cream cheese sauce or hummus as a dipping sauce.

Good luck and YUMs away!!

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