Advent Calendar「Teehaus」Tea #19 ● ‘Zimt / Cinnamon’

Türchen #19 unseres Advents-Teehauses beinhaltete den Schwarztee ‘Zimt’.
Door #19 of our tea house Advent calendar contained the black tea ‘Cinnamon’
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Zimt war eine Zutat vieler Teemischungen der vergangen Tage, aber immer sehr verhalten dosiert. So ist es auch mit diesem Tee, der sehr mild und somit den ganzen Tag trinkbar ist.
Cinnamon has been in many teas of the past few days, but always very subtle, not too strong. Same goes for this tea, which is really mild and drinkable all day long.


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Advent Calendar「Teehaus」Tea #18 ● ‘Five Spices / Fünf Gewürze’

Türchen #18 unseres Advents-Teehauses beinhaltete mal einen Roiboos Tee ‘Fünf Gewürze’
Door #18 of our tea house Advent calendar contained a roiboos tea ‘Five Spices’
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Der Tee riecht wie Lebkuchen, und auch irgendwie nach warmer Wohltat in kalter Jahreszeit (ich denke das ist dem Anis zu verdanken). Es sind so viele tolle Zutaten in dem Tee: Orangenschalen, Zimt, Rosenblüten, Kokos, Anis und Kardamom. Schmeckt richtig gut, und wird heut schon den ganzen Tag getrunken.
This tea smells like ginger bread and somehow like a warm blessing in this cold season (I think it’s thanks to the anise). There is lots of good ingredients in this tea: orange peels, cinnamon, rose petals, coconut, anise and cardamom. Tastes really really good, and we’ve been drinking it around here all day today.


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Advent Calendar「Teehaus」Tea #17 ● ‘Kashmiri’

Türchen #17 unseres Advents-Teehauses beinhaltete eine Grün- & Schwarztee Mischung namens ‘Kashimiri’
Door #17 of our tea house Advent calendar contained a mix of green and black tea called ‘Kashmiri’/home/wpcom/public_html/wp-content/blogs.dir/f53/42756151/files/2014/12/img_0355.jpg
Diese Teemischung wird laut Teehändler nach alter indischer Tradition hergestellt. Gewürze wie Nelken, Ingwer und Zimt geben ihm eine schöne weihnachtliche Note.
This tea is produced in a way of a long indian tradition. Spices like cloves, ginger and cinnamon make it smell and taste very Christmas-y to me 🙂


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Advent Calendar「Teehaus」Tea #15 ● ‘Indian Chai’

Türchen #15 unseres Advents-Teehauses beinhaltete einen wüzigen Schwarztee ‘Indian Chai
Door #15 of our tea house Advent calendar contained a spicy black tea ‘Indian Chai’IMG_0335.JPG
Der Tee duftet herrlich passend zur Advents- und Weihnachtszeit, aber auch ein bisschen wie Erkältungs-Baby-Tee. Diesmal ist im Beutel auch richtig was los, mit all den Zutatenstückchen^^ Schmeckt sehr lecker, nach Kardamon, Zimt, und definitiv kommt auch das Fenchel- und Anisaroma durch.
This tea has a wonderful fragrance that fits right into the christmas time, but also smells a little bit like tea for babys or something you drink when you cought a cold. As you can see there are lots of different bits and pieces in the package today. It tastes really good with all the cardamon and cinnamon, and the fennel & anise aroma definitely adds to the taste-sensation 🙂


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Hazelnut-Cinnamon Pumpkin Cake (recipe)

We bought one huge butternut pumpkin and are trying different type of cooking & baking recipes with it. So far we made a gratin, fried pumpkin pieces, pumpkin soup….and today I made a Pumpkin Cake that spreads such a delicious scent through our apartment!! So I decided to share the recipe 🙂

You need (measurement converter if needed ):

  • 4 cups of grated pumpkin (I used butternut pumpkin)
  • 2 eggs
  • 2 cups of flour
  • 1 cup of sugar
  • 1 cup of oil (or melted butter if you like)
  • 1-2 cups of milk (depending on how fluffy you want your cake to be)
  • 1 package of baking powder (=15grams)
  • 2-3 table spoons of cinnamon
  • 100-150grams of ground hazelnuts (or walnuts or almonds…)

Optional ingredients:

  • vanilla sugar
  • chocolate for the coating
  • things to sprinkle on top of the coating

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  1. Mix the flour, sugar, (vanilla sugar), baking powder, cinnamon & ground nuts until it’s all blended well together
  2. Add the oil/melted butter & eggs to the mix and give it a good whisk, then add the milk (the more milk, the fluffier the cake, I use a lot) – whisk all the ingredients until they’re blended nicely
  3. Stir the grated pumpkin into the bowl and mix until it’s all a smoth (almost creamy) doughDSCN2448
  4. Bake in pre-heated oven at 160°C for about 60-70 minutes

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This is how mine looks straight out of the ovenDSCN2453

I decided to coat it with a thin layer of dark chocolate, let it cool off and there we go – Enjoy!
(Excuse the crappy picture quality, it was a quick snapshot with my phone before I had to dig in)10420093_10204801762621129_8400442925953180252_n

The cake is pretty moist, because we like it that way. If I added less milk it would have been a more dry 😉

 

 

My PearApple-Cinnamon-Custard filled Crumble Cake『blogtober 2014』

This 13th day of blogtober 2014 is dedicated to some delicious cake 🙂

Your favourite fall/autumn recipe
Most of the recipes in autumn revolve around pumpkin or sweet potatoe, so I decided to share something different with you – no pumpkin or potatoe needed! It’s one of my favourite cake recipes which I came up with myself one day when in mood for yummy desert that could be done with what I had on hand.

PearApple-Cinnamon-Custard filled Crumble Cake
I will use grams and milliliters for my ingredients but you can easily convert it to your preferred measurments here 😉

For the cake base/crust you need:

  •  50-80ml (sunflower or any other) oil
  • 75gr sugar
  • 1 egg
  • 1 sachet of vanilla sugar (or well, your choice of vanilla sugar extract)
  • 150gr flour
  • half a sachet of baking powder

For the filling you need:

  • 4-5 shredded or grated apples and/or pears (as you like and if you want more or less of)
  • 500ml milk
  • a bit of sugar
  • cinnamon
  • 1 bag/sachet of custard powder (or make ‘real proper custard’ following this recipe)

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  1. Mix all the ingredients for the cake base/crust to a smooth dough.
  2. Take half of the amount and spread it out in a springform pan or a baking tin of your choice. Set the other half aside for the crumbles later on
  3. Cook the custard as instructed on the bag/sachet of custard powder or take the still warm ‘real proper custard’ if you made that^^
  4. Add your shredded/grated apples and pears, plus a good amount of cinnamon (to your liking)
  5. Spread all of it out on your cake base/crust in the baking tin
  6. Now take the other half of the dough we made in Step 1. and previously set aside. It should be of such consistency that you can crumble it up in your hand (a bit like damp sand on the beach maybe). Let the crumbles fall onto the  custard filling until it’s almost fully covered.
  7. Put it in the pre-heated oven and let it bake at 200°C for about 50mins. After that look and decide for yourself if it needs a bit more baking time. The crumble-top should be golden or very light brown when it’s done.
  8. Decorate it with some (couverture) chocolate if you like 🙂

apfel zimt

Now……dig in !!!