Smooth... Smooth...

When I smell the taste of some exotic fruits as papaya, acerola and pineapple I do remember about my childhood: my lovely mum used to prepare smoothies very early in the morning for my day in a metropolis far away from home… At that time they were not called smoothies. For me they will be always "sucos" as we say in Portuguese for juices. 

Nevertheless I bought a book with some ideas to fortify the immune system and I loved the ideas of using superfood in smoothies. 

Nowadays you mix salads, vegetables and herbs that I don't think my mum would ever dare to put in the juices. I will try them with the kids and see how it works.  

Vanilla sugar and some curiosities

Things work like this for me: sometimes I read a book and it leads me to read another 5: I am reading a book about a botanical explorer which is taking me into the world of plants. How amazing I was when I found out that vanilla is a Mexican flavour and it derives from an orchid. I thought it was an European spice and had no idea from each kind of plant it comes from. 

Vanilla and chocolate were both introduced to Europe in the 1520s. The initial attempts to cultivate vanilla outside Mexico didn't succeed because the vanilla orchid  needs its natural pollinator (the Melipona bee) to set the fruit from which the flavour is derived. It was only in 1841 that global cultivation became possible, after a slave, a twelve years old boy, discovered that the plant could be hand-pollinated. I am sure this was a clever guy but it seems like he didn't have the opportunity to show it or didn't make a good use of his intelligence  as he died in poverty. 

Growing the vanilla seed is a long process. Therefore vanilla is the second most expensive spice in the world after saffron. 

Well, reading some much about this delicious flavour, I thought I could show you how to make your own vanilla sugar. In Europe you have got vanilla sugar  packages in all supermarkets but in other places of the world it can be very difficult to find it ready. Anyway, it tastes much better if you prepare  it yourself. 

You just need vanilla beans and your favourite sugar. I took a brown one:

Cut the beans in half and scrape out the seeds with a knife. 

Mix the vanilla beans, seeds and sugar all together. 

Close the pot and let the mixture age for approximately two weeks.  The longer you wait, the more flavour the sugar will get. 

Have you never used vanilla sugar before? You can try it on cakes, desserts and teas. It is delicious or as Frederic Rosengarten Jr. described in the book Book of Spices: pure, spicy and delicate. 

Where Is Your Muffin?

Cappuccinos and muffins are perfect for Mondays. What about a Coconut Cappuccino Muffin? I know, there is no time for baking on the first day of the week. However, having a look at this picture, makes the troubles of a Monday look less bitter. Have a wonderful week! 

Mailänderli (Milano Biscuits)

Mailänderli, Mailänderli... As soon as December arrives, my children start to cry: Mom, we have to bake Mailänderlis! 

Firstly we bake for friends and family. Then for the children's teachers. And finally for us. 

Now you know why I didn't post anything last week. 

Why are they called Mailänderli? 

The name suggests that they are from Milan (Mailand in German) but they are actually a typical Swiss Christmas treat.  

There is indeed a similar biscuit in Milan, but it is not the Mailänderli recipe. Mailänderlis don't have any "Christmas" flavours in them - like cinnamon, allspice or candied fruits. They're buttery, crispy and have a delicious lemon flavour. A great alternative to shortbread: 

Ingredients: 

250 g Butter      

200 g Sugar     

2 Eggs 

1 Lemon, zested

A pinch Vanilla Sugar

500 g Flour

3 egg yolks 

Stir the butter in a bowl until it forms peaks. Add the sugar and beat until well incorporated. Add the eggs and the vanilla sugar and stir until ingredients are evenly distributed. Add the lemon zest and flour to the dough mixture. Mix in until an even, smooth dough forms. Remove dough from bowl, wrap in plastic wrap and let it rest in the fridge for at least two hours . Preheat the oven to 200ºC. Cut dough in parts and roll out on a flat, with flour covered surface, approximately 5mm thick. Cut out biscuit shapes of your choice. Before baking, whisk the egg yolks and apply a light layer of it over each biscuit. Put them on a baking sheet covered with baking paper. Bake for about 10 minutes in the centre of the oven until lightly golden on the edged.

The Gingerbread House

I have been fascinated by the "witch's house" in Hansel and Gretel since I was a child. I remembered my mum telling me the story of that house made of chocolate and sweets and I wished I were a third  sibling, the one who would change the story. I don't remember how exactly I wanted to change the fairy tale but I am sure that it involved eating a lot of chocolate and running away before the witch’s arrival ;) 

Therefore gingerbread houses reminds me childhood and I have been researching their origins and how to build them. 

According to Wikipedia, Gingerbread was brought to Europe in 992 by an Armenian  monk who came to live in France. During the 13th century, it was brought to Sweden by German immigrants. It was the custom to bake white biscuits and paint them as window decorations. 

Gingerbread biscuits started to be traded during the 16th century, where they were sold in monasteries, pharmacies and town square farmers' markets. One hundred years later the town of Market Drayton in Shropvile, UK in became known for its gingerbread, as is proudly displayed on their town's welcome sign. 

Gingerbread became widely available in the 18th century. In Brazil it is called pão de mel (honey bread) and is a type of cake usually coated with chocolate. In Switzerland, the gingerbread has a marzipan filling and is known as "biber”(my children love it!).  It is very typical in St Gallen and Appenzell. The St Gallen biber is adorned with the St. Gallen cathedral while the Appenzell biber is engraved with the Appenzell bear. 

In Germany there are two forms of ginger bread: a soft cake called Lebkuchen and a harder form. This latter is the dough used to build gingerbread houses and they are really inspired in the witch’s house from the German fairy tale Hansel and Gretel. Children and parents build them often in Christmas time. 

I know that nowadays you can buy gingerbread houses everywhere but I think the joy is really in the making it yourself. If you fancy it, have a look: in English or in German.

Pictures: Annabelle, Rebecca Hansen and Living at home.

Swiss lemon cake

A very easy cake to prepare. My family loves it and guests always ask for the recipe. God save Betty Bossi!

250g butter

250g sugar

5 eggs

2 lemon (zest)

250g flour

2 teaspoons baking powder

1 pinch of salt

Syrup: 

1 dl lemon juice

100 g icing sugar

Beat the butter and caster sugar in a large bowl. Add the lemon zest and mix well. Whisk the eggs gradually into the butter mixture, beating well between each addition.

Sift together the flour, baking powder and salt. Fold it into the cake mixture.

Bake for approximately 60 minutes in a preheated oven (180C).

Let the cake cool and then pierce holes in the cake with a skewer and pour over the syrup.

The syrup is the secret of this cake because it makes the cake moist and sweet.

Bon appetit!