Scottish date & walnut loaf

I am trying out Scottish recipes for my mother’s pipe band’s Ceilidh. Yesterday I made a date & walnut loaf with this recipe from a website with (allegedly) Scottish recipes:
Soak 1 cup of cut up dates and a tablespoon of bicarbonate of soda in 3/4 cup of boiling water. In a separate bowl mix 125g soft butter, 125g sugar and one egg. Then add 250g flour, vanilla essence and 1/2 cup roughly chopped walnuts.






When I cut it open I was really worried because it looked worryingly dry. To my surprise it was lovely and moist. A real treat!




Peanut Butter Cookies

My newest excuse for not writing daily: I lay flat on my back digesting the most indulgent peanut butter cookies I have ever tasted!
The recipe is from a friend who is trying to sabotage my christmas party dress diet…
To make the dough mix 1/2 cup soft butter, 1/2 cup peanut butter, 1/2 cup white sugar, 1/2 cup brown sugar, seeds of 1/2 vanilla pod and 1 egg yolk.


Then mix in 1 and 1/4 cups of flour, 1/4 teaspoon salt and 3/4 teaspoon bicarbonate of soda.
Knead the mix into a dough and form little balls. Dip the balls in sugar (optional but recommended) and flatten a little with a fork.

Bake in the preheated oven at 190C for about 10-12 minutes and initially leave to cool on the baking tray as they are very soft when coming out of the oven.

Don’t eat all at once!


Firstly, I think I have to own up. My blog is no longer recipes365 but recipes365ish… I just did not find the time or nerve for cooking and baking over the weekend. But today I made Magebrot which translates into Stomach Bread. It is a snack typically sold at fun fairs and similar events. It is very sweet with wintry spices.
For about 40 pieces you need 250g brown flour (Ruchmehl), 125g brown sugar, 1 tablespoon chocolate powder, 1/2 a tablespoon allspice, 1/2 tablespoon cinnamon, 1 tablespoon baking powder and a pinch of salt. Put all of these in a bowl.

In a pan mix 1.25dl water, 1.25dl milk and 50g honey and warm it until the honey has melted. Add the liquid to the bowl with the dry ingredients and mix well.

Spread out the dough on a baking tray until it is about 1.5 thick.

Bake at 180C for about 15 minutes. Then leave to cool and when it has cooled down cut into 2cm by 4cm pieces.


In a pan melt 10g butter and 60g chocolate (I used half dark and half milk chocolate) with 3 tablespoons water. When the butter and chocolate have melted, stir in 1 tablespoon chocolate powder and 125g powdered sugar.

Now cover small batches of the cut up ‘bread’ with the chocolate glaze by giving them a good stir in a bowl.


A delicious and sinful treat (tonsandtons of calories)….

Fun Fair Food & a Goodbye Cake

I have a deadline for submitting an article looming over my head & I had to shortcut my cooking/baking yet again.
I took my mind off things by going to the Fun Fair that hit my home town yesterday. I am too much of a chicken to enjoy all the crazy rides but always look forward to the sweet bites they sell at every second stall.
Apple Fritters with Vanilla Sauce…

Giant Lollipops…

Fun Fair Candy (called parrot candy because of its colours)…

And my all time favourite: soft peaked meringue covered in chocolate and coconut flakes. They are called “Beggeschmutz” which means “Baker’s Kiss”.

As if I did not get enough sweets at the fair, when I got home I made a chocolate marzipan cake for an intern who will be leaving us soon.

I will give you more details on that one another time as I will have to get back to my article now…


And last but not least I made some cookies with my son today. I used an old recipe for jammie dodgers. You need 125g soft butter, 1 pinch of salt, 70g confectioners sugar, 1 packet of vanilla sugar, the egg white of one egg and 175g flour. Mix all of these thoroughly and into a ball of pastry that you put in the fridge for 1 hour.

When the hour is up, roll out the pastry on a floured surface and let your cookie cutters do the rest.



Put the cookies in a fairly cold place (I put them on the balcony) for 20 minutes and then in the oven for 6-8 minutes at 200C.

I frosted them with icing and added other bits and bobs from my sugar deco cupboard.





Well, my test run for the big Christmas cookie frenzy was a success.

Chestnut Chocolate Cake

I really like chestnuts and desserts with chestnut purée. Today I baked a chestnut chocolate cake I got from an old newspaper clipping (which paper is not discernible anymore).
You mix 200g chestnut purée, 300g flour, 200g sugar, 1 packet of vanilla sugar, 1/2 a packet of baking powder, 100g soft butter and 2 eggs.

Depending on the dryness of the purée you then have to add 1 – 1.5 dl milk and finally 200g chopped dark chocolate.

I poured the dough into a round cake tin (26 cm) and baked the cake at 180C for 35-40 minutes. Whilst waiting I licked the bowl very clean.

I don’t know yet whether the cake turned out fine. I will wait for my colleagues verdict tomorrow.


And now I’ll clean the kitchen…

Update: my boyfriend couldn’t wait…


Cranberry Bundt Cake – Part 2

I was at a client’s party yesterday and only got home short before midnight. Instead of posting the recipe for my bundt cake I dropped into bed straight away.
So here it is now:
For the dough you need 350g flour and a pinch of salt in a bowl. In a pan slowly melt 100g butter and 10g sugar in 75ml milk. When it has melted and the butter/milk mix has cooled down enough, add half a cube of fresh yeast and stir until it has dissolved. Add the liquid and 2 eggs to the flour.

Knead it into a dough and leave it for about 30-40 minutes until it has doubled in size.


Mix in 125g dried cranberries that have soaked in lukewarm water for a while (but dry them off before adding them to the dough) and put the dough in a greased bundt mould lined with pecan nuts.

I left it in the fridge overnight and took it out about 30 minutes before baking it in the oven at 200C for 30-35 minutes.


A great office snack for elevenses!


Cranberry Bundt Cake – Part 1

This a two-part post for a cranberry bundt cake. The cake is made with yeast and I am experimenting by leaving it in the kitchen to rise overnight.




I have set my alarm clock an hour early to have enough time to bake it and take a fresh bundt cake to work. The full recipe will follow tomorrow.

Suser Ice Cream

It is Suser season in Switzerland. Suser is new wine (red or white) still in fermentation, i.e. with only little alcohol (around 1.5%).
I really like the taste of it and bought 6 bottles. As I haven’t plugged in my ice cream maker in a while I thought Suser would also taste lovely frozen.
I have a recipe for Suser sorbet which I had to adapt because I did not have freshly bought eggs at home. The eggs are still fine but because the recipe asks for the use of raw egg whites, I did not want to risk anything. I replaced 1 egg white with 250g mascarpone. An excellent idea, as it turned out. The recipe is really simple. You need 5dl Suser, 1 tablespoon lemon juice and 100g sugar which you bring to the boil to reduce to 4dl.


When the liquid has cooled down, mix in 250g mascarpone cheese (or whisked egg whites from
1 egg and 1 tablespoon sugar) and off it goes into the ice cream maker.



A deliciously sour, sweet and creamy ice cream.


Love is…

… getting up at the crack of dawn to bake your boyfriend a chocolate cake for his boys-only weekend away. On the plus side: I got to lick a bowl of remains of chocolate dough and chocolate icing before breakfast! Yumm!

The chocolate cake couldn’t be too delicate (as the boys are in a remote cabin on a remote hill) and had to keep fresh for a day or two.
I chose a recipe from a German website called because it contains Whisky. I thought that would suit the boys well.
First you melt 150g dark chocolate over a hot water bath. Then you put the melted chocolate aside and beat together 100g sugar and 175g butter.


Then add 5 egg yolks one by one and mix in the melted chocolate.

In a separate bowl mix 300g ground hazelnuts, 50g flour and 1 teaspoon baking powder. In turns add a bit of the hazelnut/flour mix and in total 6 tablespoons of Whisky (or any other spirit, I used Irish Mist).


Lastly, carefully stir in 5 stiffly whisked egg whites.

I poured half of the dough in a round cake tin (26cm) and sprinkled dark chocolate pieces on top before adding the remaining half of the dough.


It took about 40 minutes in the oven at 180C and the cake was ready.
For the icing I melted 100g sugar (half dark half milk) together with 75g butter. I then whisked in 50 confectioner’s sugar and spread the icing on top of the cake. I added chocolate sprinkles and heart shaped sugar deco to add a girly twist.


I cannot tell you what it tastes like. But I hope to be able to let you know tomorrow as I specifically asked for fotografic proof that the cake is edible together with an honest opinion as to the quality of edibility (sorry, legalese shining through)…

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