These might not look like your regular lemon bars because we didn’t use white flour and white sugar but despite the colour being different they still taste delicious. Here’s how you make them.
In a bowl mix 260g of flour, 150g of butter and 30g of sugar until the dough looks crumbly. Press it down in an ungreased dish and bake for 20min at 180°C. In the meantime mix 60g of flour, 90g of sugar, 4 eggs, a tsp. of vanilla essence, the zest of two lemons and the juice of one. When your dough is done, pour the mixture over it and place back in the oven four 15min.
And they’re you have it, lemon bars full of flavour. If you want the lemon to be less prominent you can always use the zest of just one lemon. Or just add two drops of lemon essential oil.
Those bars you can also make with other citrus zest as orange or lime 🍊🍋
My granny has been making us plum dumplings using a traditional Hungarian recipe since I was little. It was quite common to eat potato soup and those dumplings for lunch. The used recipe was switched multiple times and here is the most recent one we’ve settled for, the best one yet in our opinion.
- 1kg of potatoes
- 300g of flour
- 1 egg yolk
- 100g of butter
- Tsp. of salt
- Tbsps. of semolina
- 10 plums
- Cinnamon and powdered sugar mixture
- 200g of bread crumbs
Peel the potatoes and boil them until soft. Mash them and leave them to cool (it’s important for them to be completely cold so that the butter won’t melt and make the dough sticky). Mix in the flour, butter, egg yolk, salt and semolina with your hands until you’ve got a ball of dough. Roll it out on a working surface and cut them into 5cmx5cm squares. Put aside the remaining dough for later use. Cut the plums in half and remove the seeds. Put a tsp. of the cinnamon and powdered sugar mixture in the remaining holes and place the plum half face down on the dough squares. Fold them, make nice balls and place on the floured surface. Let the water boil and cook the dumplings until they swim out to the surface. Fry the bread crumbs on butter and place the dumplings in the pan, roll them to be completely covered.
Take the remaining dough and roll it into a sausage. Cut pieces about 1,5 cm wide and roll them out to form a fat worm shape. Boil them and cover them in bread crumbs just as you would with the dumplings. And there you have it, lovely plum dumplings without wasting any dough. Those little worms we used to eat with sour cream as a savoury dish, and then continue with fruit dumplings.
Those dumplings you can make with other fruits as well. The best ones are with apricots or sour cherries. The leftovers kids love to eat the next morning with a glass of milk for a breakfast.
Those dumplings on the photo were made by my dad and my daughter – my dream team ♥♥
Riz crémeux au lait de coco avec des myrtilles et du chocolat noir
Creamy coconut milk rice with blueberries and dark chocolate is one of my daughter’s brilliant healthy breakfast creations.
Put the coconut milk to boil, add a pinch of salt, cinnamon, and if you wish just a tsp. of sugar (I prefer healthy ones as birch sugar), and teaspoon of butter. Once boiled stir in the rice (1dcl of rice for 5dcl of liquid). Cook and keep stirring from time to time. When it is cooked, stir in fresh blueberries, spoon on the plate, put a dice of dark chocolate, spoon some more rice on top. Wait for minute just that chocolate starts melting. For extra pleasure put few roasted hazelnuts on top 🙂
Et Voilà ! Here is your nice, warm and mouth melting breakfast.
Do not hesitate to prepare this creamy coconut milk rice with blueberries and dark chocolate for your kids as well, you might be surprised -they would love it, too.
Now, one wonderful recipe for all dark chocolate lovers – chocolate brownies – salty edition.
My teenage daughter adapted the classical brownie recipe into delicately salted chocolate cubes. Matches perfectly with strawberries, or less healthy option with whipped cream.
So here we go. Preheat oven to 180°C (350°F). Melt 100gr of dark chocolate and cut into small pieces another 100gr. Then mix 125gr of melted butter and 100gr of brown sugar. Beat in 2 eggs and 2 teaspoons of vanilla extract. Whisk in melted chocolate, then sift in the 100gr of flour of your choice (she put Half–white flour (TYPE 850) and 30gr of cocoa powder and 1 teaspoon of salt. Fold in finely cut chocolate and transfer the mixture on to prepared baking dish (lined with baking paper).
Bake 25 minutes and enjoy your lovely salty chocolate brownies. Do not forget to add some fresh fruits and do not hesitate to add some fresh cream.