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Kitty's Corner

Posts tagged with "ZRS"

Zucchini Cake

Monday, 22. June 2009, 04:19:28

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After having posted a recipe for Zucchini Pancakes, I got inspired to bake a "real" zucchini cake.

Therefore ZRS proudly presents:

Zaphira's low fat version of Mr. Rinse's Zucchini Cake:

Ingredients :
1 large grated Zucchini (Courgette)
1/3 cup oil (canola is good)
1/2 cup skim milk
1 and half cups brown sugar
3 eggs, well beaten
2 cups of flour
2 teaspoons baking powder
1 teaspoon baking soda
1 and half teaspoons of cinnamon
1 and half teaspoons of nutmeg
1 teaspon Salt
Green colouring, if desired (:wink:)

How to:
1) Whip eggs and sugar thoroughly
2) Add courgettes, oil, milk, salt and spices
3) Sift together flour, baking powder and soda
4) Gradually fold dry ingredients into Zucchini mix
5) Put baking paper into a deep 9 inch cake tin (or an alternative container)
6) Bake at 350f (about 170c) for 1 hour

cool before turning out.



I put ordinary icing on it instead of the suggested cream cheese icing. This isn't a very sweet cake in itself, and I didn't know how to make cream cheese icing. :D

Thanks for the recipe, Mr. Rinse. :happy:

30 Comments

Zucchini Pancakes

Thursday, 11. June 2009, 04:07:55

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Do you know Rösti? That fried potato "pancake"-thing?

I thought I would try to make something similar, but instead of potatoes, I decided to use zucchini/courgette. It turned out quite well, actually, so I thought I would share with you guys. :happy:

ZRS presents:

Zucchini pancakes

Ingredients:
1 large green zucchini / courgette
1 small onion
2 eggs
½ cup of parsley
100 gram wheat flour (3.5 Oz.)
salt & pepper


How to do it:

Wash the zucchini and grate it. Peel the onion, and chop it.

Mix everything into a thick batter in a bowl.

Warm some oil on a frying pan and put tablespoonfulls of batter onto the pan. One tablespoon makes one pancake.

Fry them until they are golden brown.

They taste really good as a side dish, and they are delicious cold too, so save them if you don't eat them all.


Bon appetit! :chef:

44 Comments

Rhubarb Cake

Friday, 29. May 2009, 04:17:05

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I am so lucky that I know people who has a garden, where they grow their own fruits and vegetables. And once in a while they grow so much of one thing, that they simply can't eat it all themselves. This is the time where I consider myself lucky, because then they give it away; and I am one of the receivers. :yay:

The other day I got a bunch of rhubarbs. I like the taste of them, but I didn't really know what to do with them. I like to make jam with rhubarbs and strawberries, but it's too early for the Danish strawberries yet. So instead I thought I'd invent a cake. It's a low-fat cake - but now low-sugar. If you're diabetic you can switch the sugar with Atwel or a similar product. :up:

So, my loyal readers, ZRS present to you:

Zaphira's Really Good Rhubarb Cake

Ingredients:

Topping:
500 gram rhubarbs (17.5 Oz.)
200 gram white sugar (7 Oz.)
100 ml water (3.3 fl. Oz.)

Cake:
3 eggs
200 gram white sugar (7 Oz.)
100 ml. low fat yoghurt (3.3 fl. Oz.)
1 tablespoon baking powder
1 tablespoon Vanilla
2 tablespoons coarse sugar
350 gram wheat flour (12.3 Oz.)


How to do it:

The topping:
Cut the rhubarbs into little pieces and put them into a cooking pot. Add the water and pour the sugar over it. Turn on the heat on low, and warm up slowly until the rhubarbs start to juice. Do not stir!

Separate the rhubarbs from the juice, and save both for later use.

The cake:
Whip the eggs thoroughly with the sugar. Add the yoghurt, the vanilla and the rhubarb juice and mix it.

Add flour and baking powder, and stir.



Cover a pan with baking paper and pour the paste into the pan.

Spread the rhubarbs over the cake and sprinkle with coarse sugar.




Bake the cake at 190 C (375 F) for 35 minutes.



This cake is even better on day 2, it seems the rhubarbs keeps it from getting dry. :yum:

Enjoy! :heart:

47 Comments

Great Prayers Day ~ Store Bededag ~ Hveder

Friday, 8. May 2009, 04:56:40

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Today is a statutory holiday in Denmark, it is The Great Prayer Day. It is a collection of minor Christian holy days consolidated into one day. The day was introduced in the Danish Church in 1686 by King Christian V as a consolidation of several minor (or local) Roman Catholic holidays which the Church observed that had survived since the Reformation.

Some sources date this day of prayer more recently to the time of Christian VII, when his Prime Minister, Count Johann Friedrich von Struensee, decided upon one great day of prayer. The day was introduced as a more efficient alternative to individually celebrating a number of holidays honoring various minor saints in the Spring. In Danish we call it "Store Bededag".

Since the bakers weren't allowed to work on Great Prayer Day either, it has become custom that Danes eat "varme hveder", a traditional bread that is baked the day before and then warmed up in the oven.

ZRS (Zaphira's Recipe Service) proudly brings you the recipe for Danish Hveder:

4 dl milk (13.526 Oz.)
50 g yeast (1.756 Ounces)
1 teaspoon salt
1 tablespoon sugar
1 ½ eggs
1.5 teaspoon cardamom
775 g flour (1.7 lbs)

For glazing:
½ egg


Warm the milk untill it's luke warm. Dissolve the yeast in the milk. Mix the salt, the cardamom, the egg and the sugar into the milk. Ad the flour little by little and stirr with a ladle until the dough is smooth. Then cover it with a towel and let it rise for about half an hour.


Pour some flour on the table and pour the dough onto the table. Knead it thoroughly.
Shape the dough into 15 buns, and put them close together on a baking plate.



Let them rise again for about 20 minutes. Glaze the buns with the egg and bake them in the oven for 20 minutes at 200 Degrees Celcius (392F).
Let them cool off and split them into halves before you toast them on a toaster or in the oven.



Bon Appetit - or as we say in Danish: Velbekomme. :heart:

80 Comments

My Own Chocolate Muffins

Thursday, 19. March 2009, 13:48:18

It's been a while since I baked chocolate muffins last, but the other day when I got home from work, I could really fancy something good to eat!

I created these muffins myself, and they turned out so well that I wanted to share the recipe with you.

Therefore ZRS proudly presents
Zaphira's very own Chocolate Muffins:

Ingredients:

2 eggs
100 gram cane sugar (brown sugar) (3.5 Oz.)
100 gram regular sugar (3.5 Oz.)
100 millilitres yoghurt (3.4 fl. Oz.)
100 millilitres milk (3.4 fl. Oz.)
100 gram apple sauce (3.5 Oz.)
2 teaspoons vanilla
4 tablespoons cocoa
3 teaspoons baking powder
250 grams wheat flour (8.8 Oz.)
A big handful chocolate chips (I think I used about 75 grams ~ 8.8 Oz.)



Whip the eggs thoroughly with the sugar. Ad the rest of the ingredients and stir.
Pour into 12 muffin tins and bake for 15 minutes at 200 C (392F).




Enjoy - I promise you they are delicious!

53 Comments

Granddad's Beard

Wednesday, 25. February 2009, 05:05:29

Sometimes food is called the weirdest things. We have a cake called "Granddad's beard". This is a low fat version of it - but not low on sugar.

ZRS (Zaphira's Recipe Service) proudly presents:

Granddad's Beard

Batter:
2 egg yolks
150 g sugar (5.3 Oz.)
100 g apple sauce (3.5 Oz.)
3 tablespoons oil
275 g wheat flour (9.7 Oz.)
150 ml skimmed milk (or whatever milk you have) (5 fl. Oz.)
1 teaspoon vanilla sugar
4 teaspoons baking powder

Raspberry jam

Topping:
3 egg whites
150 g sugar (5.3 Oz.)


Directions:

- Whip egg yolks with sugar and apple sauce.

- Ad oil, vanilla sugar and milk, and whip again.

- Ad wheat flour and baking powder and mix. Don't overdo it, just until it's mixed.

- Pour batter into a baking tin (20 x 30 cm / 7.9 x 11.8 inches) and bake at 175 degrees Celcius (347 F) for 20 minutes.


While the cake is baking, prepare the topping:

- Whip the three egg whites until they are very stiff. Ad one third of the sugar and whip again until it starts getting viscous. Ad another third, whip. Ad the last third, whip again. Now the topping is finished.
Lick the whisk while you wait for the cake to finish.




Take the cake out of the oven, and while it's still warm, spread the raspberry jam on top of it. I like a thin layer.






Spread the whipped egg whites on the jam and put the cake back into the oven. Let it bake again for 20-25 minutes or until the meringue is golden. (Same temperature as before).






Lick the bowl for meringue while the cake finishes.





There you go; it looks good, right?



Take it out, let it cool, invite some friends over, and enjoy the cake. :smile:

98 Comments

Peanutbutter Cookies

Friday, 9. January 2009, 05:02:18

Here is one of my oldies, but goodies! I didn't make this recipe up myself, but the peanutbutter cookies are very delicious anyway.
Please note that these are not low fat cookies.

ZRS (Zaphira's Recipe Service) gives you:

Peanut Butter Cookies


115 gram butter (4 Oz.)
125 gram cane sugar (4.4 Oz.)
1 egg
225 g crunchy peanut butter (7.9 Oz.)
1 teaspoon vanilla sugar
A pinch of salt
0.5 teaspoon baking soda
100 gram salted peanuts (3.5 Oz.)
115 gram flour (4 Oz.)

Whip the butter thorougly with the sugar. Ad the egg and the peanutbutter and whip again.

Add vanilla, salt and peanuts and mix into the paste. Finally add the flour and mix.

Put the paste onto a baking plate by using a teaspoon. Make them cookie shaped by using a fork.

Bake at 180°C (356°F) for 12 - 15 minutes until they are goldenbrown.


Enjoy! :yum:

52 Comments

Home Made Peppermints

Saturday, 20. December 2008, 16:04:25

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At Christmas people tend to eat a lot of candy. This oldie is my favourite home made candy. They are easy to make, they have only a few ingredients and they taste good. What more can you ask? :happy:

ZRS (Zaphira's Recipe Service) proudly presents:


Peppermint pastilles:

You need:

250 gram icing sugar (0.55 pound/8.8 ounce)
1 egg white (pasteurized, in order to avoid salmonella)
3-4 drops of peppermint oil (not essence!)
chocolate for decoration









Mix the egg white with the icing sugar. Don't whip it, just mix it with a spoon.











Add the peppermint oil, but pour the drops on a spoon first.
Sometimes the drops come out pretty fast and you only need 3 or 4 drops of it. And once it's in there, you can't get it out!









Cover a baking plate with baking paper.

Put the paste in an icing bag (or a regular sachet), and make pastilles out of it.

And now it's time to sit down and wait for it to dry. It'll probably take 2 days.

:wait:





Then it's time to decorate them.
Melt the chocolate, put it in a sachet and decorate.

Store them in the fridge!

Enjoy.

:D

26 Comments

M&M cookies

Thursday, 27. November 2008, 06:03:10

I made these after hearing a lot about Minstrels. Since I can't buy Minstrels here, I made the cookies with M&Ms instead. Before you try them out, please know that they are very sweet!

ZRS (Zaphira's Recipe Service) proudly presents:

M & Ms Cookies
(Makes 20)

Ingredients:
115 grams butter (4 Oz.)
50 grams sugar (1.75 Oz.)
75 grams brown sugar (2.6 Oz.)
1 egg
Half a teaspoon vanilla
125 grams flour (4.4 Oz.)
Half a teaspoon baking soda
A pinch of salt
175 grams M&Ms, the chocolate ones (6.2 Oz.)
(optional: 50 grams hazelnuts or walnuts (1.75 Oz.))



Cream butter with both kinds of sugar. Add the egg and the vanilla, and mix again.
Add flour, baking soda and salt, and stir gently.
Add M&Ms and stir gently and shortly so colours wont mix into the batter.



Put them on a baking plate, about ten on each plate.

They become big, so make good space between them!






I used a tool that's originally for making ice cream scoops. :up:





Bake at 180°C (356°F) for 10-15 minutes until they are golden brown.

They are cripsy round the edge, and soft in the middle. Enjoy. :happy:

51 Comments

Italian Meatballs

Sunday, 2. November 2008, 06:24:16

You asked for meat, and now you're going to get meat. The italian way. :up:

ZRS (Zaphira's Recipe Service) presents:

Italian Meatballs
(4 servings)

Ingredients:
500 gram minced beef (17.5 Oz.)
1 thick slice of white bread, crumbled
3 spoonful grated Parmesan cheese
1 finely chopped onion
2 spoonful chopped fresh or dried parsley
1 beaten egg
1 garlic clove, mashed

3 spoonfulls flour
salt and pepper

2 spoonfulls olive oil

Sauce:
1 can of chopped tomatoes
250 ml water (8.5 fl. Oz.)
Half a beef bouillon cube
1 garlic clove, mashed
100 ml of red wine (optional) (3.4 fl.Oz.)
Salt, pepper and oregano

Serve with pasta



Mix beef with bread, cheese, onion, parsley, egg and garlic.







Mix the flour with salt and pepper on a plate.

Form the meat to meatballs and roll them into the flour.



Pour the oil onto a frying pan and turn on the heat. When the oil is warm, fry the meatballs until they are golden. Remove them from the pan and put them on a piece of kitchen roll to let it absorb the oil.


Now make the sauce: Mix tomatoes, bouillon, water, red wine, garlic, salt, pepper and oregano in the pan. Make it boil.




Put the meatballs into the boiling sauce and let it boil for 10-15 minutes.


While the sauce and meatballs boils, make the pasta.



Serve immediately.

Bon Appetit! :chef:

58 Comments

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