Almond citrus cake with salted dulce de leche – A Mallorca love story

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When I decided to leave Germany in 2008 for an uncertain time to work and live on Mallorca, I never imagined what was going to expect me. But that´s what life is about, right? Jumping into the unknown, going on adventures and to just live. Being open for everything that is coming and welcome everyone you meet with arms wide open. Continue reading “Almond citrus cake with salted dulce de leche – A Mallorca love story”

Original Bloody Mary with homemade tomato juice

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The recipe I am going to share with you today is the original Bloody Mary Cocktail. I am sure that everyone knows this famous and classic cocktail made out of tomato juice with Tabasco and Worcestershire sauce.

There is a history behind this famous drink. That for me – when I first heard about – was pretty interesting. I think I would never had heard about if I didn´t work in one of the 5 Stars Hotels St.Regis in Mallorca. It´s a luxury hotel brand located in the most beautiful places in the world. You may know them. It is not exactly my category of housing while I´m travelling (just too expensive) but they are really beautiful.

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One day I want to stay in the St.Regis Hotel New York. That´s a dream of mine. You should have goals right? Well, and in this St.Regis in Hotel New York is where the story of the Bloody Mary began. There is a beautiful bar called “King Cole Bar” and the bartender who was working there in 1934 refined this spicy cocktail recipe with Vodka and tomato juice. When it was first called the Bloody Mary the rich people didn´t like the name so they changed it into the Red Snapper.  This name couldn´t resist and so this drink is still known as the Bloody Mary.

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So I think this is enough of history for now. I was feeling to make this Cocktail at home. But in a non-alcoholic version. Sorry. I just wanted to have a healthy and spicy drink for lunch instead of a meal. Just to make my body happy. Tomato juice actually is very healthy. Adding some good spices just makes it more delicious and drinkable. I didn´t just  want to buy tomato juice packed up. So I went to the farmers market and got me 2 kilos of heavenly good smelling tomatoes. Actually, tomato juice is really easy to make at home. But you can also just buy a good tomato juice in the health food store or your supermarket of trust.

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In addition, if you want to serve a nice Cocktail for guests or you need a hangover treat you are free to add Vodka. Because, that is how it is originally made. Don´t get me wrong, I appreciate a good drink too. But for my occasion it was just something refreshing I wanted for lunch. So I just skipped the drugs. In each St.Regis hotel you´ll find another interpretation of this Bloody Mary. I am going to give you the original New York recipe and the mallorquin one. According to the St.Regis Hotel in Mallorca that is made with Gin! So so good.

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Bloody Mary in Spanish with homemade tomato juice

Tomato juice (for 1 l juice)

INGREDIENTS

  • 3 kilo tomatoes

What you will also need:

A big pot, about 2-3 liters of water

INSTRUCTIONS

  1. Wash your tomatoes and cut them into half. Cut out the green stalk. Go on with cutting tomatoes into quarters.
  2. In a big pot bring about 2 or 3 liters to a boil. Add your tomatoes into the water.
  3. Reduce the heat from high to medium and keep on boiling for 15 minutes.
  4. After this cooking time pour tomatoes into a sieve to remove the water.
  5. Now mash the tomatoes in the sieve over a pot or bowl. In this way the tomato juice will come out.
  6. Let cool before serving.

Note: If you want to avoid the seeds in your juice, use a fine sieve. I used a sieve with bigger holes, because I didn´t mind the seeds.


Bloody Mary – Mallorca

INGREDIENTS

  • 15 ml lemon juice
  • 120 ml tomato juice
  • 1 pinch of salt / fleur de sal (rough salt)
  • 1 pinch black pepper (I used Orange pepper)
  • 1/2 tsp Tabasco
  • 1/2 tsp Worcestershire Sauce
  • 45 ml Gin
  • 1 celery stalk
  • 1 cucumber stalk
  • tomato

I added a pinch of smoked pepper powder from Spain – It tastes really smoky, so I used just a little bit of it.


Bloody Mary (Red Snapper) – St. Regis New York

(for 2,5 l Bloody Mary Mix – below)

INGREDIENTS

  • 30 ml Vodka (good one, like Belvedere)
  • 325 ml Bloody Mary Mix (will follow below)
  • 1 quarter of a lemon (decoration)

Bloody Mary Mix (New York)

INGREDIENTS

    • juice of 3 lemons
    • 2,5 l tomato juice
    • 150 ml Worcestershire Sauce
    • 3 ml Tabasco sauce
    • 2 tbsp ground black pepper
    • 2 tbsp cayenne pepper
    • 1 tbsp celery salt

2 tbsp pepper corns

INSTRUCTIONS

  1. Mix all ingredients in a big can.
  2. Store until is asked to be served.

To mix the Cocktail

  1. Fill glass with to 2/3 with ice cubes.
  2. Add Vodka.
  3. Fill up the glass with the Bloody Mary Mix.
  4. Garnish with a lemon slice and moisten the edges of the glass with the juices of a lemon slice.
  5. Use celery to garnish.
  6. Add a stirrer.
  7. Serve.

 

The day I made this recipe & and had this shooting I went for a long walk with Capper (my dog) when I was done.  I always pass this Maria statue when I take this path. Ironically I thought that this picture would fit into this recipe blog feed..

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Almond peach cake with minted Ricotta

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Almond peach cake with minted Ricotta & peach topping

This is a summer recipe. My almond peach cake with minted Ricotta and slices of peaches on top. In Germany the summer showed up very (very) rarely this year. Not that I am surprised about that fact. But deep inside of me I was hoping to have at last a few weeks sunshine and pretend to have a “summer” in Germany. I am not complaining…

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But well, last week there has been a short period where the sun was shining all day and it was almost 40 degrees outside. These temperatures and the sun inspired me to come up with this recipe. I had still of the Moroccan mint left from my previous blog post. I wanted to do something minty again. But this time it should be a cake. I had to bring one for a birthday actually. So perfect occasion to try something new.

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Since I am eating a lot (really a lot) of peaches the last days, I wanted to bring them together. Mint & peach together tastes so good. This recipe should be a refreshing and fruity summer cake. Slices of fresh peaches from the market and minted Ricotta cream based on a fluffy almond cake. I hope I got you on that point…

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With the new recipe in mind I went to the local market here in town and got a lot of delicious looking peaches. At home I put this recipe together. It is not too complicated to prepare and a really refreshing cake with a lot of peaches & mint flavor. Because I do like to add marmalade to my cakes, this recipe again contains peach marmalade. I hope you like my recipe and try it out as long summer is around…

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Almond peach cake with minted Ricotta & peach topping

Recipe for a 26 cm round baking pan / makes 12 serves

INGREDIENTS

cake

  • 3 eggs
  • 2 pckg. Bourbon vanilla sugar
  • 1 cup sour cream
  • 1 3/4 flour
  • 1/4 cornstarch
  • 1 cup grounded almonds
  • 1 cup sugar
  • 1 tbsp baking powder
  • 1 pinch of salt
  • 12 tbsp (1 1/2 stick or 200 g) butter room temperature
  • 1 sliced & pealed peach
  • 3 tbsp peach marmalade

 

minted Ricotta

  • 100 g butter (softened)
  • 250 g cream cheese (room temperature)
  • 250 g Ricotta cheese
  • 1 bunch of chopped fresh mint
  • 1 1/4 icing sugar
  • 1 pckg. Bourbon vanilla sugar
  • zest of 1/2 lime

 

mint peach topping

  • 2 big peaches
  • juice of 1 lime
  • 2 tbsp sugar
  • 1 bunch of mint (chopped)
  • 2 tbsp almond slices

 

PREPARATION

cake

  1. Preheat oven to 175° and grease & sugar a 26cm round baking pan.
  2. In a bowl mix flour, cornstarch, almonds, baking powder & salt. Make sure to mix these ingredients very well! Set aside.
  3. Cut the butter (room temperature) into pieces and gradually add to the flour mixture. To get the perfect consistence I worked the batter with my hands. You can use a mixer as well. It should have a sand like texture. No big crumbles.
  4. In another big bowl beat eggs with sugar, vanilla sugar & sour cream until foamy.
  5. Add now one half of the flour mixture slowly until combined. Go on with adding the second half until completely mixed together.
  6. Pour the batter evenly into your baking pan.
  7. Peal & cut 1 peach into 0,5 pieces and spread around over your batter. Lightly press the slices into the cake.
  8. Bake the cake for about 3o minutes. After this time check on your cake. When a toothpick comes out clean it is ready to take out. If not bake for another additional 1o minutes.
  9. While cake is still warm slowly heat up the peach marmalade in a small pan and spread over the cake layer. It will soak in and just make the batter a little special.

 

Mint peach topping

  1. Cut 2 peaches into 0,5 cm pieces. Put them in a bowl.
  2. Add the mint, sugar & lime juice. Mix slightly. Let fruits soak in the fridge while baking time.

Ricotta cream

Note: To get a creamy consistence make sure that your butter is really softened. As well cream cheese and Ricotta. One hour before preparing cream take it out of the fridge. When they are too cold you´ll get crumbles in your topping. You don´t want that!
  1. In a bowl beat the softened butter until creamy.
  2. Add the cream cheese and Ricotta. Beat until combined.
  3. Now add the lime zest and vanilla sugar. Sieve in the icing sugar. Mix all ingredients well.
  4. Finally add the chopped mint. Put in the fridge until it is ready to spread over the cake. It will get more solid after cooling time.

Decorating

  1. When the cake is completely cold start to spread evenly the Ricotta cream over the cake.
  2. Give your peach slices into a sieve to get the water out. Now distribute them in a circle line over the cake.
  3. In a pan slowly roast the almond slices until gold brown. Spread over your cake. It is ready to serve and enjoy now.

Listo!

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Coconut oil fudge with dates & Moroccan mint tea

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Somewhere far away. A place where I have never been before. 1001 nights. Morocco. In my thoughts I am there right now and it is wonderful. Some kind of magical. In the mean time I will eat coconut oil cocoa fudge with dates and have a cup of fresh Moroccan mint tea. Isn´t this a perfect thing to spend the afternoon!? Getting caught away. For me, it definitely is. Continue reading “Coconut oil fudge with dates & Moroccan mint tea”

TIRAMISU CHOCOLATE LAYER CAKE WITH CHERRY MARMALADE

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La dolce Vita. That is what this Tiramisu chocolate layer cake tastes like. Being a bit proud of myself I want to share with you this recipe. I didn´t get this recipe somewhere. I just mixed it up a little bit, because I wanted to create a cake myself. This recipe is not too difficult to make and for me the combination of chocolate cake and the typical Italian dessert is just right. Continue reading “TIRAMISU CHOCOLATE LAYER CAKE WITH CHERRY MARMALADE”

Pumpkin curry ragout with turnib cabbage & coriander

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Pumpkin curry ragout with turnip cabbage, chili & fresh coriander cooked in coconut milk.

Hello, my name is Zoe and I am addicted to pumpkin. It´s true, I can not live without it anymore. Well, at least I don´t want to. I like summer, I really do. But to be honest I can´t wait for autumn to arrive. It is just my favorite season of the year. I am in pumpkin heaven then. Continue reading “Pumpkin curry ragout with turnib cabbage & coriander”

Meraner cake with hazelnuts, espresso & chocolate chips

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This recipe throws me back in 2008 when I first moved to Mallorca and got into this adorable swiss family  to be their Au-pair. It was love at first sight for them and the island, because they are all so beautiful people inside and outside. It was such a great time with them and they gave me so much good things to remember. It turned out that they would be by my side for a little while and influenced my life in many ways. When my thoughts wander to this time I always get a big smile on my face. We are still in contact for that I am so grateful, although they are so far away and kids are all grown up now. Continue reading “Meraner cake with hazelnuts, espresso & chocolate chips”

Vegan pumpkin coconut milk Ice cream with lime & nutmeg

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Summertime is ice cream time. I am sure everyone will agree. And fall time is pumpkin time. But these days I felt like that I didn`t want to wait for my pumpkin anymore. I wanted to make my own coconut milk pumpkin ice cream. It was time for the first pumpkin recipe on my blog! Continue reading “Vegan pumpkin coconut milk Ice cream with lime & nutmeg”

Upside down rhubarb rosemary lemon cake with crunchy bottom

Upside down rhubarb rosemary lemon cake with a crunchy bottom

inspired by Martha Stewart


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My mom wanted to get rid of the rhubarb that grew in her garden, some kind of accidentally. I took it with pleasure, because I just saw that upside down rhubarb cake recipe from Martha Stewart. It really sounded so delicious and easy to make. So I decided to go for it as I knew this would be the last cake with rhubarb this year. Continue reading “Upside down rhubarb rosemary lemon cake with crunchy bottom”