Life Is Sweet…

Yoghurt Muesli Cake

I’m back! For this first post after a break, I wanted to post a sweet recipe since at the moment it reflects the summer I’ve had, filled with great friends, amazing moments and exciting news since in October I’ll be starting a master’s degree in Creative Writing at the University of Lancaster! Continue reading

Recently I bought sunglasses that have a yellowish tint and when you look through them, all seems brighter; at the moment, now even when I take them off, all still seems just as bright.

For this recipe, I tried to remain on the Swiss side of the kitchen and so I made this cake, which is inspired by one of our national breakfasts: the bircher muesli. As a starting point I took this easy yoghurt cake recipe from the site Journal des Femmes (in French) and from there I added oats, blueberries and a streusel inspired topping with almonds. Baking is not my strongest point but this recipe was not only easy, but it was also quick to put together and I didn’t end up with a huge mess in my kitchen. All these aspects made the final result even tastier…

 

 

Yoghurt Muesli Cake

Recipe for a 22-24 cm springform cake mould.

Prep time: 15-20 min

Cook time: 35-40 min

 

Ingredients:

In this recipe the pot of yoghurt serves of measurement.

1 yogurt nature

2 jars of sugar

1 sachet of vanilla sugar

3 jars of flour

1/2 pot of oil

3 eggs

1/2 sachet baking powder

1 pinch of salt

1 ½ pot fine oats

250 g blueberries

Butter or oil to grease the cake mould

 

For the topping:

3 tbsp. finely chopped almonds

2 tbsp. flour

5 tbsp. sugar

2 tbsp. oats

3 tbsp. butter

 

Recipe:

Turn on the oven (180°C). Butter a round mould.

2 Pour the yogurt in a bowl and add in the order in mixing well with a wooden spoon: sugars, the eggs one by one, the flour, baking powder, salt, the oil. Finally delicately fold in the oats and the blueberries.

For the topping place all the ingredients in a bowl and massage them with your fingers until the preparation looks like crumbs.

Transfer the batter in the buttered cake mould and evenly sprinkle the topping on the surface.

Bake for 35-40 minutes on the lower part of the over, by then, when you insert the tip of a toothpick it should come out dry. Leave to cool and unmould.

Dishlow Cookies

Dishlow CookiesTo me this is a recipe with a sentimental side to it. These  are the cookies my mother used to send me in large quantities when I was in boarding school. Continue reading

Thinking back, they could have been labelled as ‘meal replacement cookies’. Not only they are nutritious, but to me they also sometimes replaced meals. I remember that for some time, in my boarding school room, I used to hide the box behind my clothes because food was not allowed in the rooms. At night, once the light were out I would reach for a few of these cookies and with my room mate Carolina and we would munch through them while talking about the latest guy we liked. Once our energy had gone up sleeping was the last thing in our mind and if we did not chat more we were ready to have water fight. Our hope was that the woman who looked after us would not hear the giggling… Well, this is one of the memories attached to these cookies. Later, when I received new loads of cookies I would leave them in my locker and during breaks I would share them with my schoolmates. When I made this load the other day, sharing is what I did. I went to the nearby restaurant I often go to and left them for the clients with their who wanted them. From what I’ve seen they enjoyed them.

Dishlow Cookies 5

I didn’t want to change anything from this recipe. It is has a tradition to me. The recipe of these cookies comes from a trip my parents and I made to Alaska in the early eighties. My mother got it from the woman cooking for the place we stayed at. I am not sure this is the right name for this recipe but who cares when it tastes good.

Dishlow Cookies 3 Dishlow Cookies 2

 

Dishlow Cookies

 

Recipe for about 4 oven trays

Prep time : 30 minutes

Cook time : 15-20 per tray

 

Ingredients :

 

2.3 ml vegetable oil (rape seed oil)

200 g white sugar

220 g brown sugar

2 eggs

2 vanilla pods

1 tsp baking powder

½ tsp salt

70 g oats

60 g ground walnuts

50 g coconut

 

Recipe:

Heat oven at 180°C.

In a bowl mix well the oil, the white and brown sugar and the eggs together. Open the vanilla pods and scrape the seeds out.

In a separate bowl mix the rest of the ingredients. Now add them to the oil/sugar/eggs mix. With a wooden spoon blend well until the preparation is nice and even.

Line the oven tray with parchment paper. Make small balls about 3-4 cm large. Place them on the tray with a bit of distance between them. Cook in the oven until brown, about 15-20 min per tray. Leave to cool on a rack.