Hot, hot weekend in Barcelona. Nothing better than a fresh homemade lemonade to sweeten up my Sunday, while watching the “When you are strange” – The doors documentary and planing my holidays in Tuscany

Pink lemonade

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900ml cold water

220ml freshly pressed lemon juice ( 4 big lemons)

120ml cranberry juice

100g white sugar

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Combine all ingredients and stir well to dissolve the sugar. Add some lemon slices and serve over ice

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Since Christmas I had a glass of rhubarb compote (which I bought back home in Germany) smiling at me every time I opened the fridge. I never managed to find rhubarb in Barcelona, so I saved this glass like a little treasure for a special occasion. As I had some dear friends visiting I made this rhubarb cake with honey meringue and wanted to share this easy and yummy recipe with you

rhubarb honey meringue cake (24cm diameter)
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Ingredients:
*ca 1 kg rhubarb, peeled and cut into 2cm pieces
( I used 600g Bonne Maman rhubarb compote)
*100 sugar
*125g butter (softened not melted)
*1 sachet vanilla sugar
*a hint of salt
*150g flour
*50g starch flour
*3 eggs(medium)
*1 teaspoon baking powder
*1/2 teaspoon cinnamon
*a hint of nutmeg
For the honey meringue
*30g sugar
*3 tablespoons of honey
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Preheat the oven @200ºC
Mix softened butter with sugar, vanilla sugar and salt and beat well.
Separate 2 eggs.
Stir 2 egg yolks and 1 egg into the batter.
In a small bowl mix flour, baking powder, starch flour  and cinnamon and nutmeg.
Then add the flour mix into the batter and mix well.
Put the batter into a 24cm round greased baking pan( I recommend to line the bottom with baking paper), put all the rhubarb on top and bake for ca 35-40 minutes.

Shortly before the end of the baking time make the honey meringue:
Beat the 2 egg whites with an electric mixer until stiff, adding the 30g sugar bit by bit. Then add the honey and stir in with a big spoon.
Remove the cake from the oven and put the meringue on top. Bake again for 10 minutes.
Let cool before removing from the baking pan.
Enjoy with nice people

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It’s getting warmer in Barcelona and I can’t wait for my first picnic this year with muffins, pretzels, strawberries and cava:) After having given up to find pretzels in Barcelona I made my first attempt to bake them today. I need to practice on the shape a bit, but the taste was exactly as imagined. For all my friends from Germany visiting me this year: No need to bring tons of pretzels anymore:)
Have a try the recipe is really easy
Update 8.3: Forget about the picnic – it’s snowing like crazy in Barcelona. The streets are full of people taking pictures. I’ve never seen anything like this before…!

Sesame Pretzels ( for 10-12 medium size pretzels)
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Ingredients:

*500g flour ( you can also use 500g spelt flour)
*30g fresh yeast
*a hint of sugar
*20g natron
*1 teaspoon salt
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Line 2 baking trays with baking paper.
In a big bowl mix flour with sugar. In a small bowl crumble the fresh yeast and add 1/4 liter of lukewarm water. Stir well until all the yeast is dissolved.
Add to the flour mix and add salt. Knead well with your hands until you have an even dough. Then cover with a kitchen towel and let rest and rise for approx. 1 hour, until the dough is double sized. Divide into 10-12 equal parts and form a long roll out of each part ( approx. 35-40cm long).
Form pretzels as per pictures. Preheat the oven@220ºC.

step1

step2

Cook 1 liter water with the natron for 30 seconds, then remove for the heat. Dip the pretzels in the water, one by one, each for 1 minute, using a oven peel.
Drain well and place on the baking paper (6 pieces on each tray). Sprinkle some salt and sesame on the pretzels ( I used normal and black sesame).
Let bake each tray for 22minutes and enjoy with lovely people

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the best start on a Sunday morning – warm pancakes with maple syrop. I tried this version with soy milk, banana and nuts and it turned out yummy and made me forget for a moment that the weekend is nearly over:(

Banana Walnut Soy Pancakes

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Ingredients:

150g flour
50g cornmeal
1 1/2 tablespoons vanilla sugar
2 teaspoons baking powder
1 teaspoon salt
60ml sunflower oil
2 large eggs, separated
360ml soy milk ( I used Alpro Light )
1 ripe banana, mashed
40g chopped walnuts
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Whisk together flour, cornmeal, baking powder, salt and sugar.

In another bowl mix the egg yolks with the soy milk and oil. Add the liquid to the dry mix, stir well and let stand for 5 minutes to let the flour absorb the liquid.

Stir in the banana and nuts. In another bowl mix the egg whites with the electric mixer until stiff, then add it to the batter.

Heat a non-stick pan, then reduce heat and place 2 tablespoons in the center. Bake the pancake on each side for ca 1 minute.

Serve with Maple or Caramel syrop

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As promised here comes a new recipe of the first pie I made (very “desperate housewives”ish, as my friends say) -  a yummy cinnamon flavoured pear pie Can’t wait to have a piece for breakfast now and finally have some time to dye my hair:) (I am thinking of a more redish tone, Bree-inspired of course:)

Pie Dough (Paté Brisée) (for a 24cm double-crust pie)
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*300g all purpose flour
*1 teaspoon salt
*1 teaspoon vanilla sugar
*240 g chilled butter, cut into small pieces
*ca 80ml cold water
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In a bowl combine flour, salt and sugar and add the butter. Combine with a mixer or food processor, then add slowly the cold water. The dough should not be too wet and sticky. Divide the dough in 2 discs and wrap in plastic. Let chill in the fridge for 1 hour before using.
Then roll out one half of the pie and fit to the pie dish( on a floures surface), pressing the edges down and cutting the dough approx. 1,5 cm over the dish.
Roll out the remaining half of dough for the cover. Out of  the leftover cut some shapes, such as stars, hearts, leaves etc.

Pie Filing
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*150g chopped walnuts
*50g chopped almonds (peeled)
*950g pears -  peeled, cored and chopped into small pieces
*240g canned peaches, chopped into small pieces
*1 teaspoon ground cinnamon
*1 teaspoon salt
*90g brown sugar
*1 tablespoon butter, in small pieces
*2 tablespoons wheat starch, or instant tapioca
For the pie shell:
1 large egg whisked with 2 teaspoons of water
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In a large bowl  combine all the  filling ingredients and fill into the pie shell.

Brush the eggmix around the edges of the pie then transfer the cover on top of the pie and pres the edges down, cutting the excess dough off.
Cut some shapes out of the cover and place the shapes you’ve cutted out before. Brush the whole cover with the eggmix.
Sprinkle some sugar on top of the cover put the pie in the freezer for 30 minutes before putting in the oven.

Preheat the oven @ 200ºC and bake the pie for 20minutes. Then reduce the temperature to 175ºC and bake for another 40-45 minutes. The crust should be golden brown. Let the pie cool before eating and enjoy

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Actually this weekend it was too hot and humid to even think about baking, but I had these yummy fresh blueberries smiling at me every time I opened the fridge, so I decided to mix them with dried coconut and make some summer muffins. Here’s the simple and quick recipe

Blueberry Coconut Muffins ( for 12 Muffins)
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Ingredients A:

*340g all purpose flour
*2 tablespoons dried, ground coconut
*2 teaspoons baking powder
*1/4 teaspoon salt

Ingredients B:

*125 g melted butter
*130g sugar
*1 sachet bourbon Vanilla sugar
*130 milk
*2 eggs

*250g fresh blueberries
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Preheat the oven @190ºC.
Line a muffin tray with 12 paper cups.
Mix the ingredients A in a bowl.
Melt the butter and add the sugar and vanilla sugar, beating well. Then add the eggs and milk and beat well.
Mix ingredients A with ingredients B, then add the blueberries slowly.
Fill the paper cups and bake for 17-19min, doing the toothpick test before removing from the oven

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It’s too hot in Barcelona right now:( I needed some energy to survive the entertainment marathon I had these days, having some dear friends visiting. Having my roots in Germany I love Müsli, of course:), so I went for these easy to make and surprisingly delicious Müsli bars. Have a try

Müsli bars
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Ingredients:

*330g rolled oats
*100ml sunflower oil
*40g plain all purpose flour
*220ml liquid honey
*3 tablespoons peanut butter
*50g brown sugar
*40g dried ground coconut
*200g mix of nuts and seeds( I used chopped walnuts and almonds, sesame and pumpkin seeds)
*200g dried fruits ( I used cranberries and strawberries)

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Preheat the oven@ 160ºC and line a square baking pan with baking paper( I used a 35×25cm baking pan).
In a big bowl mix nuts and seeds, dried fruits, oats, coconut and flour and combine well.
Heat the honey( be careful not to burn yourself), then add sugar and oil and mix well.
Stir the liquid mix into the dry ingredients bowl and combine everything well.
Fill in the baking pan, making sure that the mixture is well pressed down and every corner is filled, than bake for
ca 35-40minutes.
After removing from the oven mark the bars carefully with a good knife, but don’t take them out, they will break if there still warm.
Let cool completely and enjoy

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As promised here is an easy recipe for Matcha Green Tea Cupcakes. You can but Matcha green tea powder in every Asian supermarket -  I love the slightly herb and bitter tasted of it.
Oh -  and those of you who live in Barcelona – come to see some amazing art form Markus Haub and taste some cupcakes in lovely fashion store Plisados in Gracia, this Friday(17.7) from 19.00-22.00

Matcha Green Tea Cupcakes
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Ingredients for ca 30 cupcakes:

*360g all purpose flour
*400g white sugar
*1 tablespoon baking powder
* a hint of salt
*2 tablespoons match green tea powder( more if desired)
*230g butter softened
*4 eggs
*240ml milk( I used soya milk)
*1 teaspoon vanilla extract
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Preheat oven@ 170º© and line cupcake pans with paper liners.
Mix all dry ingredients in a large bowl, then add the butter and stir unitil the butter is completely covered with the flour mix.
In another bowl mix milk, eggs and vanilla, the add the mix in 3 parts to the large bowl of dry ingredients, combing well after each addition.
Fill every paper liner to 3/4 and bake for 18-22 minutes, doing the toothpick test after 18 minutes.
Cool well before frosting.

Matcha Green tea frosting
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Ingredients:
*230g softened butter
*200g cream cheese
*300g sifted powdered sugar
*2 tablespoons Matcha Green tea powder (more if desired)
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Beat the butter together with the cream cheese until creamy.
Add the sifted powdered sugar and green tea and beat until combined. You might need more powdered sugar to reach the desired thickness. Frost the cupcakes

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Nothing better than a relaxed sunday breakfast after a crazy, busy week. Lately I feel like wonder woman,
doing 100 things at a time:) – so last weekend I enjoyed these yummy warm cinnamon brioches while flicking through the new Vogue Nippon, adoring the wonderful editorial shot by Karl Lagerfeld…

Cinnamon Brioches (12 units)
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Ingredients:
*42g fresh yeast
*2 tablespoon sugar
*2 teaspoons cinnamon
*8 tablespoons milk
*300g flour
*a hint of salt
*3 eggs
*150g softened butter
*1 egg yolk
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Preheat oven @180ºC (convection oven).
Dissolve the yeast and sugar in 6 tablespoons milk.
Add flour, salt, 3 eggs, butter and cinnamon.
Knead well and let rest for 40 minutes( cover the bowl).
In the meantime butter a 12 units muffin pan and put in the fridge.
After 40 minutes knead the dough in flour and form 12 big and 12 small balls out of it.
Put the balls in muffins pan, the big one first, then the small ones on top. In a small bowl mix the egg yolk with the milk, then spread on top of the brioches. Let rest for 10 minutes before putting in the oven.
Bake for 15-20 minutes

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