Summer Blueberry Smoothie
First of all, I’d like to wish you happy E a s t e r ! I hope you all have a wonderful weekend, full of joy and laughter.
Here, down below, I’m sharing with you sugar shortbread cookies, which I made yesterday. They are basically shortbread cookies made from our family tradition recipe and they are coated with delicious icing.
- 200 g butter
- 100-150 g confectioners sugar
- 2 egg yolks
- 1 tsp vanilla extract
- 300 g light spelt flour (index 700)
Mix butter and sugar together in a large bowl with an electric mixer until light and creamy. Add egg yolks and vanilla extract, mix till combined. Stir flour in gradually. Remember to sift the flour before to avoid lumps.
Divide dough into two parts, wrap with plastic wrap and leave in refrigerator for at least one hour.
After cooling the batter down, roll it to 3-4mm high or even thinner. Cut out the cookies and place them on a baking sheet covered with parchment paper. Don’t forget to leave a few centimeters between cookies.
Bake in preheated oven in 200 Celsius / 392 Fahrenheit degrees for 10-12 minutes. When cookies are golden brown, take them out of the oven and leave them to cool to the room temperature, they’ll become crispier.
When cookies have set and they are no more warm you can start glazing. I made my icing by combining confectioners sugar and egg whites. Proportion depends on a type of icing you’d like to get. To make thick icing I used 1 egg white per 1 cup of sugar.
So, that’s actually it! Easter updates: very very soon! Have a great day everyone!
Valenine’s day is forthcoming and so are some delicious recipes. I was spending a lazy winter afternoon under the blanket with a cup of tea in hand. Then, I had an idea of making something to remind me of summer time, which I miss a lot.
I picked some raspberries, which were frozen in August, and I thought of what I could prepare to make something tasty, fruity and healthy. In the end, I made a smoothie, which is really easy to make and tastes so good.
- 200g Raspberries
- 150g Natural Yogurt
- tbsp Dried Sweetened Cranberries
- tsp Honey
All you have to do is to blend out all the ingredients. Also, you can decorate your smoothie to make it look pretty and special. Voila!
Enjoy your tiny bit of summer during cold winter days!
Banana Raspberry Pancakes
As the weekend is forthcoming I wanted to share with you a delicious breakfast idea.
Today I’m going to tell you a recipe for a kind of healthy pancakes. If you love pancakes, as much as I do, you will love this recipe endlessly!
To make Banana Raspberry Pancakes you will need:
- 1 cup spelt flour
- 1 tsp baking powder
- 1 tbsp caster cane sugar
- 3/4 cup almond milk
- 1 egg, lightly beaten
- 2 large bananas, mashed
- 1 cup (or more) raspberries
- any oil or cooking spray to spread the pan
Sift flour and baking powder into a bowl. Stir sugar. Make a well in the center to put wet ingredients by the following step.
Whisk milk and egg together in a bowl. Add pre-mashed banana. Stir to combine. Pour wet mixture into the well. Stir to combine. Add raspberries to your dough.
Oil your non-stick frying pan. Heat over medium heat. Use about one tablespoon of batter at a time, cook your pancakes for a minute or until you can see bubbles of air on a pancake. Carefully turn. Cook for 1 to 2 minutes or until golden and cooked through.
Pur a ready pancake on a wire rack to cool down.
Well done! Your pancakes are ready to serve! Enjoy!