Oh how I missed traveling during that pandemic time. I live a 1 hour drive away from the Italian border and during the pandemic not driving to Italy for a day trip felt like damnation. So what’s the next best thing to do when I’m not allowed to travel? Getting all the foreign dishes and flavors into my kitchen of course.

That perfect risotto recipe with its simple ingredients combines everything I love: green asparagus (omg so good- favorite food) and creamy decadent parmesan risotto. This is a combo made in food heaven. In my opinion it’s one of the best crowd-pleasing meals.

The ingredients:

• risotto rice: short grain rice is what you need.
• olive oil extra virgin
• homemade chicken stock. But you can use store bought one as well.
• shallots
• white wine. when I measure the white wine for the risotto I always pour myself a glass of wine too. Preferably sauvignon blanc .
• vermouth: good value for money brands are Martini & Rossi Extra Dry, Noilly Prat original dry (thats the one I use ), Dolin Vermouth de Chambery Dry
• lemon zest: make sure you use organic products
• green asparagus
• grated parmesan cheese. make sure to use a good quality parmesan and grate it before adding it to the risotto.
• unsalted butter
• heavy cream
• black pepper and salt for seasoning.

Creamy spring risotto recipe with green asparagus and vermouth – What’s important!

This is a classic risotto recipe that has a very creamy risotto texture. The vermouth, lemon zest, and the asparagus give this classic Italian rice dish a beautiful twist, which makes it a perfect spring dish for your dinner table and one of these fabulous risotto recipe ideas.

• First step: I always prepare all my ingredients in advance. There is nothing more annoying than having to search for the ingredients like a frantic little hen during the cooking and eventually burning the rice. Nobody wants that.
• I roast the risotto rice with the minced shallots in olive oil over medium heat for a couple of minutes until the grains are golden brown. This releases some of its flavors and starts fuming heavenly.
• Stir the rice constantly with a wooden spoon.
• When the risotto rice starts to smell, I add the vermouth.
• I’m using vermouth and dry white wine. It adds a richer flavor to the risotto and the asparagus.
• Don’t be afraid of the added alcohol for the declacing. The alcohol vaporizes in the process and only leaves that fantastic flavor. Promised. 
• I don’t add all of the hot stock at once. I add some of the soup and let it soak in the risotto, then add some more cups of broth and let it soak again, and so on.
• Let the rice cook on a low simmer.
• Of course you can use your own homemade stock. Use chicken broth or vegetable broth whatever you prefer.
• Yes you definitely need all that butter, cream and parmesan cheese. Be my guest to add more cheese if you feel like it.
• The vegetable stock is an about thing. Maybe your risotto rice brand will need more or less soup then I wrote in my recipe. When the rice is AL DENTE, the Risotto is ready for the finishing.

The history of risotto

The story of risotto began in the 14th century B.C., when the Arabs brought rice to Sicily and Spain during their rule. Italy was the ideal place to grow short-grain rice due to the humid weather and abundant flat land. As a result, rice became a main part of Italian food culture.

Valerius, a young apprentice, is believed to be the creator of risotto Milanese . In 1574, he was put in charge of making the stained-glass window that was to adorn the Cathedral Duomo Di Milano. While he worked, many of the townspeople made fun of him, giving credit to the herb saffron for the beautiful colors showcased in his artwork. As a result, Valerius became angry and devised a plan of retaliation. During his master’s wedding, he added an excessive amount of saffron to the rice being served as the main dish. He hoped his action would ruin the festivities, but instead the rice received great reviews, launching risotto into culinary fame.

What is the perfect risotto rice.

To find the perfect risotto rice, it is useful to study the consistency and cooking behavior of the different types of rice. Basically, in Italy, you cook the creamiest risotto with Arborio rice, Carnaroli rice and Vialone nano rice. All three are a starchy variety of rice and have a high starch content.

What to do with leftover-risotto rice.

• My favorite recipe including leftover-risotto is Arancini . Arancinis are rice balls made of leftover-risotto rice stuffed with cheese , covered in bread crumbs and fried to golden perfection. This is so tasty and delicious .

How to store risotto.

While risotto is at its best when it’s fresh, if you do happen to have leftover, it will be fine in the refrigerator. The risotto will thicken because of the rice’s starch. Just store the risotto in an airtight container up to 5 days in your refrigerator. If your risotto happens to contain meat, store it up to 3 days in your refrigerator.

How to reheat risotto.

For every cup of risotto add 1/4 cup of hot broth and bring everything to a boil on the stove in a pot large enough to fit the risotto. Stir it for a few minutes until the rice warms up. If the risotto is still quite thick, you can add a splash or two more broth, as needed, to loosen it up.

Oh and before I forget it, this is a vegetarian, gluten free recipe. Not bad right? My sister and I mostly try to do without the meat. Mostly because we try to decrease our CO2 imprint in this world. I hope you’ll give this risotto recipe a go. Maybe for your next family dinner.

Make this recipe vegan

You can easily substitute the butter for a vegan plant based butter, add some vegan cream instead of the normal one and leave out the parmesan cheese and add 1-2 tsp yeast flakes. And voilá it’s vegan. One of the greatest asparagus recipes ever .

Warm Vacation hugs, yours truly

Nina

Here are some more spring recipes for you !

• Italian Asparagus Quiche – Antonia’s favorite quiche recipe
• Strawberry -Rhubarb galette with pistacchio crust
• Rhubarb lattice tart with coconut crust
• Elderflower syrup – delicious and homemade
• Creamy wild nettle soup topped with savory granola

Say hello to us on social media <3. You can find us on Facebook , Instagram and Pinterest!

No time to try this recipe out right now? No problem at all ? , PIN IT for later

Creamy spring risotto recipe with green Asparagus and vermouth

5 from 31 votes

Recipe by Nina Course: Main CourseCuisine: Italian

Servings

4

Prep time

10

minutes

Cooking time

30

minutes

Calories

696

kcal

Total time

40

minutes

Creamy spring risotto with green asparagus and vermouth is a wonderful spring recipe to enjoy all these delicious tender green asparagus stalks you'll find on every farmers market right now. Its refined with vermouth which adds an extraordinars flavor to this Italian dish.

Cook Mode

Keep the screen of your device on

Ingredients

• 1 bunch 1 green asparagus

• 150 g 150 challots, finely minced 3-5 depends on the size but you can use a simple kitchen onion too

• 350 g 350 risotto rice uncooked

• 50 ml 50 vermouth like Martini, Noilly Prat
  you can leave it out too if you don’t have any at hand

• 100 ml 100 white wine

• 1200 ml 1200 vegetable broth, it can be that you need a little bit more or maybe less than the 1200 ml. Depending on your rice brand

• 70 g 70 butter

• 100 ml 100 cream

• 1/2 tsp 1/2 lemon zest from an organic lemon

• 70 g 70 grated parmesan cheese plus more for serving

Directions

• Wash the asparagus. Cut off the tough ends. Don't throw them away you can make a soup out of them at a later time.
• Cut off the asparagus spears and cook them separetely in salted water until tender and afterwards shock them with ice water.
• Cut the rest of the asparagus stalks into 1cm pieces and put them into a small bowl and set aside.
• In a medium sized heavy bottom pan heat the olive oil on medium high and cook the minced challots until tender without collor.
• Add the risotto rice and fry for another 5 minutes under constant stiring.
• The rice will start to release his flavor and start to fume slightly that’s the moment to deglace everything with the white wine and the vermouth.
• When the alcohol has vaporized and the liquid is absorbed add some of the vegetable stock. The rice has to be covered with liquid. Cook on medium low heat.
• When the liquid is absorbed add more vegetable stock until the rice is covered again with liquid.
• Repeat that step until 1 quarter of the stock is left.
• When you add that last 1/4 of the vegetable stock you'll add with it the cut aspargus stalks.
• When the last liquid is absorbed but the risotto rice is still to firm ti the bite add some more stock.
• To finish the risotto mix the cream, butter and grated parmesan cheese and lemon zest under the risotto.
• Serve the risotto in deep plates and top with the asparagus spears and some more grated cheese.
• Enjoy with people you love ?

Nutrition Facts

• Calories: 696kcal
• Carbohydrates: 86g
• Protein: 17g
• Fat: 29g
• Saturated Fat: 18g
• Trans Fat: 1g
• Cholesterol: 87mg
• Sodium: 1611mg
• Potassium: 482mg
• Fiber: 6g
• Sugar: 8g
• Vitamin A: 2447IU
• Vitamin C: 10mg
• Calcium: 261mg
• Iron: 7mg

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The post Irresistible Spring Risotto Recipe with Green Asparagus And a Hint of Vermouth appeared first on Two Sisters Living Life.

When the temperature starts to rise again, and you can almost smell the summer season outside, it’s time to create new aromatic summer pasta recipe like this delicious cherry tomato confit and ricotta pasta with spinach, ricotta, and fried rosemary lemon shrimp. It’s the best ricotta pasta recipeI know, and it’s ideal for an evening with friends and family. The summer pasta recipe is easy to make and tastes like summer, vacation, and lazy evenings outside.

This is a simple recipe with a lot of taste. It’s our favorite Summer dish during the hot summer months. Warning: You may get totally addicted to this recipe.

Tomato sauce, pasta recipe, summer recipe, shrimps, cherry tomatoes, rosemary, lemon, dinner recipe, date night, tomato pasta, best summer pasta recipe

Food pairing recommendation – ricotta pasta recipe

What pairs better to good food, lovely evenings and having a good time ? Definitely a delish drink, a good glas of wine or a coke served iced cold over ice with a lemon slice. We don’t drink coke every day because mostly we drink still water at home but we handle soda drinks like sweet desserts . We won’t have them every day but when we do we enjoy them without remorse or sorry. What I really love about the Coca-Cola drinks is that they are now available in reusable glas bottles. The classic Coca-Cola and the Zero Sugar edition too. Thinking about our environment here. ?

Tomato sauce, pasta recipe, summer recipe, shrimps, cherry tomatoes, rosemary, lemon, dinner recipe, date night recipe, tomato pasta , best summer pasta recipe

How did this unbelievably delish Sumer pasta recipe for Cherry tomato and ricotta pasta come to be?

Well… Foremost I always have to much rosemary to harvest in my garden. I’m so much in love with the the taste and the smell of that herb especially in combination with lemons ?.

For this reason, I am always thinking of new recipes to use the fresh rosemary sprigs. From rosemary-lemon lemonade to rosemary-olive oil to rosemary soap, everything is there. This incredibly aromatic pasta recipe was created out of this need to not waste any sprig of my rosemary bush ;-).

Tomato sauce, pasta recipe, summer recipe, shrimps, cherry tomatoes, rosemary, lemon, dinner recipe, date night, tomato pasta, best summer pasta recipe

The PASTA recipe

It all starts with cooking the pasta. Personally, I find that brighter pasta noodles like linguine or bavette are better suited for this recipe as they can hold a lot more sauce. But of course that’s just my personal feeling.

While the pasta is cooking, I start preparing the cherry tomato confit ricotta pasta sauce. Generally, “confit” means nothing other than canning, boiling down or pickling. In our case here the cherry tomatoes are simply stewed in deep-fried rosemary oil until they burst open on their own and start to thicken and release all their sweet aroma and jam-like juices.

As soon as that happens I add some balsamic vinegar, half of the pasta water and 1 tablespoon of strawberry jam. Yes, you heard that right… strawberry jam. The vinegar takes away some of the acidity of the tomatoes and the jam gives the whole thing the right sweetness ;-). Don’t worry, the strawberry jam is a really great addition.

Tomato sauce, pasta recipe, summer recipe, shrimps, cherry tomatoes, rosemary, lemon, dinner recipe, date night, tomato pasta, best summer pasta recipe

Almost done….

The the pasta is cooked al dente and drained add the pasta, the spinach, butter, optionally some more lemon peel to the sauce and toss it all together. How incredibly delicious the kitchen smells at this moment can hardly be described. Season the noodles one last time with a little salt and pepper . If you feel that the pasta is a little bit to compact add some more of the butter water.The pasta is almost ready to serve

Let’s cook the shrimps.

For that heat another skillet with 2/3 of the reserved flavored fried rosemary oil on high. When the oil begins to shimmer add the shrimps and fry them for about 1 minute on each side.

Reduce the heat to medium heat and add the garlic a fresh rosemary twig, salt, pepper and some fresh lemon juice. Cook until the shrimps are rosy colored.

Getting the serving right is half the battle ;-).

Put the pasta in the bowl with kitchen tongs and turn until a nice nest has formed. 2-3 nests always fit in my pasta bowl. Then place a weak to generous tablespoon of room temperature ricotta in the center, arrange shrimp all around, rosemary sprigs, fried lemon strips and drizzle some of the flavored oil over the ricotta.

My personal recommendation:

The pasta is also an incredibly great dish for couples whose children are spending the night with grandma and grandpa. Cooked quickly and can be enjoyed wonderfully on the couch for two.

Warm summer day hugs

Nina

Don’t forget to tag us on Instagram @twosisterslivinglife or hashtag #twosisterslivinglife. You can find us on Facebook and TikTok too and Antonia and I would be more than happy if you followed us on our social media channels for more delicious food pictures and infos to what we are up to at the moment.

If you are looking for more delicious summer recipes maybe you like one of these:

• Italian tomato gnocchi
• Tomato galette with basil pesto cream cheese filling
• Polenta almond lemon cake wit red currant pavlova crown

Tomato sauce, pasta recipe, summer recipe, shrimps, cherry tomatoes, rosemary, lemon, dinner recipe, date night, tomato pasta, best summer pasta recipe

Deutsche Übersetzung

In Kooperation mit Coca-Cola

Cremige Kirschtomaten confierte Ricotta Pasta mit Zitronen- Rosmarin Shrimps

Wenn die Tage wieder länger werden und die Temperaturen endlich wieder steigen, packt mich wie jedes Jahr die Sehnsucht nach Sommer, Sonne und mehr. Deshalb möchte ich euch heute meine cremige Kirschtomaten confierte Ricotta Pasta mit Zitronen-Rosmarin Shrimps vorstellen. Die Pasta ist das perfekte Gericht um einen schönen Abend mit Freunden und Familie zu genießen. Das sommerliche Pasta Rezept ist einfach und schnell zubereitet und schmeckt nach Sommer, Urlaub und langen gemütliche Abenden im Freien.

Aromatisch schmeckende Shrimps gebraten in frittiertem Rosmarin-Zitronen Öl auf Linguine Pasta mit dick eingekochten confierten Kirschtomaten, Blattspinat, viel Basilikum und verfeinert mit etwas Ricotta lassen mir, allein schon während des Kochens, das Wasser im Mund zusammen laufen . Ein simples Gericht mit richtig viel Geschmack und zubereitet aus einfachen Zutaten aus meinem Garten.

Sommer Pasta Rezept mit Sucht-Faktor Potenzial

Unser liebstes Gericht während der warmen Sommer Monate. Aufgepasst: Sucht-Faktor Potenzial .
Zu schönen Abenden und gutem Essen, gibt es bei uns nebst einem Gläschen Wein auch ein Coca-Cola für die Kinder und natürlich auch für uns Erwachsene. Serviert mit viel Eis und Zitrone wirklich erfrischend und durstlöschend. Ich finde es ausgesprochen genial, dass es Coca-Cola jetzt wieder in der Glas Flasche gibt. Wesentlich nachhaltiger als in der Plastikversion.

Tomato sauce, pasta recipe, summer recipe, shrimps, cherry tomatoes, rosemary, lemon, dinner recipe, date night, tomato pasta, best summer pasta recipe

Wie ist dieses leckere Kirschtomaten Confit Ricotta Pasta mit aromatisch zitronigen Rosmarin Shrimps entstanden.

In erster Linie setze ich jedes Jahr einfach viel zu viel Rosmarin in meinem Garten an. Ich finde den Geschmack und den Duft von Rosmarin einfach einzigartig und unwiderstehlich, speziell in Kombination mit Zitronen
Aus diesem Grund überlege ich mir immer wieder neue Rezepte, um die frischen Rosmarin- Zweige verarbeiten zu können. Angefangen von Rosmarin-Zitronen Limonade über Rosmarin- Olivenöl bis hin zu Rosmarin Seife ist da wirklich alles dabei.

Aus diesem Bedürfnis des Verbrauchens heraus, ist auch dieses unglaublich aromatische Pasta Rezept entstanden.

Das Pasta Rezept.

Alles beginnt mit dem Kochen der Pasta. Ich persönlich finde das breitere Nudeln, wie Linguine oder Bavette besser für diese Sauce geeignet sind, da sie einfach viel mehr Sauce aufnehmen können. Aber natürlich ist das mein rein persönliches Empfinden.

Während die Pasta kocht, bereite ich nun die Kirschtomaten Confit Ricotta Pasta Sauce vor. Im Prinzip heisst confieren ja nichts anderes als einmachen, einkochen oder einlegen und in unserem Fall hier werden die Kirschtomaten einfach solange in fritiertem Rosmarin Öl geschmorrt bis sie von alleine aufplatzen, eindicken und all ihr süßes Aroma und Marmelade-artigen Säfte frei lassen.

Sobald das passiert gebe ich etwas Balsamico Essig und 1El Erdbeere Marmelade hinzu.
Ja richtig gehört… Erdbeere Marmelade.

Fast geschafft….

Der Essig nimmt den Tomaten etwas von der Säure weg und die Marmelade verleiht dem ganzen die richtige Süße . Keine Angst, Die Erdbeermarmelade ist eine wirklich geniale Ergänzung.

Die Nudeln werden ziemlich zeitgleich mit Sauce und Garnelen fertig. Also bitte Pasta und etwas Pasta-Wasser (200ml) zur Sauce hinzugeben und mit dem Blattspinat, dem Basilikum vermischen. Wie unglaublich lecker die Küche zu diesem Augenblick schon duftet lässt sich kaum beschreiben. Die Nudeln noch ein letztes mal mit etwas Salz und Pfeffer und bei Bedarf Nudelwasser abschmecken und dann gehts auch schon fast los mit dem Anrichten.

Zuletzt noch die Shrimps…

Zuletzt fange ich nun an die geputzten Garnelen in dem aromatisierten Rosmarin Olivenöl bei mittlerer Hitze je 1 Minute pro Seite anzubraten. Nach 2-3 Min rühre ich den fein gehackten Knoblauch, Salz, eine Prise Chiliflocken und noch mehr Zitronenschale darunter, lösche alles mit 2-3 Spritzer Zitrone ab und lasse die Garnelen fertig garen.

Tomato sauce, pasta recipe, summer recipe, shrimps, cherry tomatoes, rosemary, lemon, dinner recipe, date night, tomato pasta, best summer pasta recipe

Richtig anrichten ist die halbe Miete ;-).

Pasta mit Küchenzange in die Bowle geben und drehen bis ein schönes Nest entstanden ist. In meine Pasta Bowl passen immer so 2-3 Nester hinein. Anschließend in der Mitte einen schwachen bis großzügigen Esslöffel zimmertemperierten Ricotta geben, Garnelen Rund herum verteilen, Rosmarin Zweiglein, fritierte Zitronenstreifen und etwas von dem aromatisierten Öl über den Ricotta träufeln.

Meine persönliche Empfehlung: Die Pasta ist auch ein wahnsinnig tolles Gericht für Paare, deren Kinder für einen Abend mal bei Oma und Opa übernachten. Schnell gekocht und lässt sich wunderbar auf der Couch zu zweit genießen.

Alles Liebe Eure Nina

Tomato sauce, pasta recipe, summer recipe, shrimps, cherry tomatoes, rosemary, lemon, dinner recipe, date night, tomato pasta, best summer pasta recipe

Most delicious cherry tomato and ricotta pasta recipe with spinach and fried rosemary and lemon shrimps

4 from 34 votes

Recipe by Nina Course: dinner, lunch, PastaCuisine: Italian

Servings

6

people

Prep time

15

minutes

Cooking time

25

minutes

Calories

780

kcal

This is one of these summer pasta recipes you just can't get enough of. This recipe for cherry tomato and ricotta pasta topped with shrimps fried in aromatic rosemary and lemon olive oil is the perfect recipe for date nights, summer evening gathering or to simply use up all those delicious herbs and cherry tomatoes you've grown yourself or bought at your favorite farmers market. Easy to make and ready to eat in under 45 minutes.

Cook Mode

Keep the screen of your device on

Ingredients

• 200 ml 200 olive oil

• 5 twigs 5 rosemary

• 1 1 lemon peeled and the peel cut into thin slices, juice for the shrimps

• salt and black pepper

• 1 pinch 1 chili flakes optional

• 24-30 pieces 24-30 shrimps

• 500 g 500 pasta linguine or pasta of your choice

• 800 g 800 cherry tomatoes

• 4 4 gloves garlic

• 2 tbsp 2 balsamic vinegar

• 1 tbsp 1 strawberry jam

• 50 g 50 butter

• 150 g 150 fresh spinach

• 300 g 300 ricotta

Directions

• Heat a large deep bottom skillet over medium heat.
• Add the oil and 3 rosemary twigs and cook for about 5-8 minutes. Add 1/2 of the the lemon peel and cook and fry for another minute.
• Pour 1/2 of the flavored oil and most of the rosemary twigs and lemon peel into a bowl.
• Bring a large pot of salted water to a boil. Add the pasta and cook according to package direction until al dente. Before draining, remove 1 cup of the pasta cooking water. Drain.
• While cooking the pasta, reheat the deep bottom skillet with the rosemary-infused oil over high heat.
• Add the cherry tomatoes, garlic and 1/2 tsp of salt a pinch of fresh black pepper and a pinch of chili flakes.
• Cook until the cherry tomatoes begin to pop. This will take about 4-5 minutes.
• Reduce the heat to low and add the vinegar, strawberry jam and half a cup of the pasta water. Simmer for 8-10 minutes, until the sauce reduces and thickens like a jam.
• Toss the pasta, butter, fresh spinach and some fresh lemon peels into the jammy tomato sauce.
• Art last let's cook the shrimps. For that heat another skillet with 2/3 of the reserved flavored fried rosemary oil on high. When the oil begins to shimmer add the shrimps and fry them for about 1 minute on each side.
• Reduce the heat to medium heat and add the garlic a fresh rosemary twig, salt, pepper and some fresh lemon juice. Cook until the shrimps are rosy colored.
• Divide the pasta among the plates and top with the shrimps, 1 tbsp of ricotta for each plate and the crumbled rosemary, lemon and the rest of the flavored oil.
• Enjoy.

Nutrition Facts

• Calories: 780kcal
• Carbohydrates: 75g
• Protein: 20g
• Fat: 45g
• Saturated Fat: 13g
• Polyunsaturated Fat: 4g
• Monounsaturated Fat: 26g
• Trans Fat: 1g
• Cholesterol: 50mg
• Sodium: 144mg
• Potassium: 723mg
• Fiber: 5g
• Sugar: 9g
• Vitamin A: 3462IU
• Vitamin C: 48mg
• Calcium: 183mg
• Iron: 3mg

Did you make this recipe?

Tag @twosisterslivinglife on Instagram and hashtag it with

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Most delicious cherry tomato and ricotta pasta recipe with spinach and fried rosemary and lemon shrimps

4 from 34 votes

Recipe by Nina Course: dinner, lunch, PastaCuisine: Italian

Servings

6

people

Prep time

15

minutes

Cooking time

25

minutes

Calories

780

kcal

This is one of these summer pasta recipes you just can't get enough of. This recipe for cherry tomato and ricotta pasta topped with shrimps fried in aromatic rosemary and lemon olive oil is the perfect recipe for date nights, summer evening gathering or to simply use up all those delicious herbs and cherry tomatoes you've grown yourself or bought at your favorite farmers market. Easy to make and ready to eat in under 45 minutes.

Cook Mode

Keep the screen of your device on

Ingredients

• 200 ml 200 olive oil

• 5 twigs 5 rosemary

• 1 1 lemon peeled and the peel cut into thin slices, juice for the shrimps

• salt and black pepper

• 1 pinch 1 chili flakes optional

• 24-30 pieces 24-30 shrimps

• 500 g 500 pasta linguine or pasta of your choice

• 800 g 800 cherry tomatoes

• 4 4 gloves garlic

• 2 tbsp 2 balsamic vinegar

• 1 tbsp 1 strawberry jam

• 50 g 50 butter

• 150 g 150 fresh spinach

• 300 g 300 ricotta

Directions

• Heat a large deep bottom skillet over medium heat.
• Add the oil and 3 rosemary twigs and cook for about 5-8 minutes. Add 1/2 of the the lemon peel and cook and fry for another minute.
• Pour 1/2 of the flavored oil and most of the rosemary twigs and lemon peel into a bowl.
• Bring a large pot of salted water to a boil. Add the pasta and cook according to package direction until al dente. Before draining, remove 1 cup of the pasta cooking water. Drain.
• While cooking the pasta, reheat the deep bottom skillet with the rosemary-infused oil over high heat.
• Add the cherry tomatoes, garlic and 1/2 tsp of salt a pinch of fresh black pepper and a pinch of chili flakes.
• Cook until the cherry tomatoes begin to pop. This will take about 4-5 minutes.
• Reduce the heat to low and add the vinegar, strawberry jam and half a cup of the pasta water. Simmer for 8-10 minutes, until the sauce reduces and thickens like a jam.
• Toss the pasta, butter, fresh spinach and some fresh lemon peels into the jammy tomato sauce.
• Art last let's cook the shrimps. For that heat another skillet with 2/3 of the reserved flavored fried rosemary oil on high. When the oil begins to shimmer add the shrimps and fry them for about 1 minute on each side.
• Reduce the heat to medium heat and add the garlic a fresh rosemary twig, salt, pepper and some fresh lemon juice. Cook until the shrimps are rosy colored.
• Divide the pasta among the plates and top with the shrimps, 1 tbsp of ricotta for each plate and the crumbled rosemary, lemon and the rest of the flavored oil.
• Enjoy.

Nutrition Facts

• Calories: 780kcal
• Carbohydrates: 75g
• Protein: 20g
• Fat: 45g
• Saturated Fat: 13g
• Polyunsaturated Fat: 4g
• Monounsaturated Fat: 26g
• Trans Fat: 1g
• Cholesterol: 50mg
• Sodium: 144mg
• Potassium: 723mg
• Fiber: 5g
• Sugar: 9g
• Vitamin A: 3462IU
• Vitamin C: 48mg
• Calcium: 183mg
• Iron: 3mg

Did you make this recipe?

Tag @twosisterslivinglife on Instagram and hashtag it with

Like this recipe?

Follow @twosissterslivinglife on Pinterest

Give us a follow!

Follow us on Facebook

The post Cherry tomato and ricotta pasta recipe with fried rosemary lemon shrimps – Best summer pasta recipe ever appeared first on Two Sisters Living Life.

This is an Easy Delicious Italian Asparagus quiche Recipe with a twist. It’s a delicious green asparagus recipe and a perfect breakfast recipe, brunch recipe or lunch recipe. Everyone will love this delicious quiche dish.

Spring is finally here, which means my favorite season is finally here cause of the fresh asparagus and the strawberries! Asparagus is one of my favorite veggies and you can use it in so many different dishes! Like my Italian asparagus quiche!

What is a quiche?

A quiche is a savory French tart consisting of a flaky pie crust or pastry crust and filled with a savory creamy custard (heavy cream, milk and seasoning) and filling ingredients.

It’s a delicious classic recipe with a flaky crust that is so versatile in hindsight to the quiche fillings as you can add pretty much anything you can think of to the basic ingredients. From simple muchrooms and peppers to more creative ingredients like chopped spinach and caramelized onions, there’s so much you can do with quiche.

Quiches are typically served at brunch or breakfast. There are so many different variations of quiche and new flavor combinations are being created every day! Make sure to give my Italian asparagus quiche recipe a try.

The origin of quiche.

When people think of the French word quiche they assume that the traditional quiche origins from the Lorraine region of France.

But food historians know that historical records indicate that quiche actually originated in Germany in the middle ages in the medieval kingdom of Lothringen, which the French later occupied and renamed Lorraine. The word ‘quiche’ is from the German word ‘Kuchen’, meaning cake.

Can I make a crustless quiche too?

Sure you can, a crustless quiches resembles more a fritatta or an egg omelet since the pie crust is missing. Though the taste of a quiche is more richer and less eggy but its a great gluten-free alternative.

Just omit the crust and spray a pie from with cooking spray and add the egg mixture and the filling and bake at 175°C (350°F) for 35 minutes or until the center is set.

Can I use a store-bought crust for the quiche?

Generally If time is short using a store-bought crust is great thing. It decreases the time you need for a good quiche immensely . You can use a store-bought pie crust, short crust or even a a store bought puff pastry sheet.

But be aware it doesn’t compare to a pie dough made from scratch. Making your own crust will always taste b better than one bought from the supermarket.

How to make this easy delicious Italian asparagus Quiche recipe.

We start with making the quiche crust!

•  Pulse flour, salt and butter in a food processor until everything resembles coarse meal with only a few bigger pieces of butter.
• Add milk and pulse until dough holds slightly together.
• On a floured surface, roll the dough with the help of a rolling pin into a thin circle.
• Transfer the dough to a tart pan or pie pan.
• Allow dough to hang slightly over the pan, about 3 cm.
• Fold the excess dough under. Pinch and crimp. Chill for 30 minutes.

Now in the meantime we make the filling!

• Over medium heat with 2 tbsp of olive oil bake the prosciutto until crispy. Let it dry on some paper towels. Then crush it into smaller pieces.
• Over medium heat, soften the onions with 2 tbsp of olive oil. Add the asparagus, mushrooms and sauté . Add the vegetable broth and reduce until nearly evaporated. Remove from heat and let it cool slightly. Season with salt and pepper to your liking.
• Combine the eggs with the milk. Add all of the cheese but safe 20g. Spread the saved grated cheese directly onto the dough.
• Then add half of the prosciutto chips. 
• Then layer the asparagus, mushroom mixture on top except the tips (you will need them in the later). 
• Pour the savory custard filling into the prepared pie shell.
• And finally arrange the asparagus tips and the remaining prosciutto chips on top.
• Bake for 50 minutes or until the egg filling is set.
• Cool for a 10 minutes to let it set before cutting.
• Can be eaten cold, warm or right out of the oven.

Can you make a quiche ahead of time or freeze it?

• Of course you can. This easy Italian asparagus quiche is ideal to make it ahead of time and keep it for up to 3 days in your fridge or freeze it up to 3 months .
• Just let it cool on your kitchen counter for up to 2 hours.
• If refrigerating simply wrap top with foil.
• If freezing first wrap in foil and than put it in an airtight container.
• Thaw frozen quiche for one day when ready to serve.
• To reheat: first cover the top in foil and than bake at 160°C (325°F) until it heated through.

Variations:

There are so many ways to make a quiche. Maybe you want to try our “Best Easy Roasted Pumpkin Leek Quiche Recipe Ever”? Or try one of these variations.

• Spinach Quiche : fresh spinach, nutmeg, gruyere cheese (If you dint get your hands on fresh spinach use frozen spinach.
• Quiche Lorraine : cook 100g Bacon until crisp, drain the crisp bacon then chop. Add a pinch of nutmeg and optionally tender cooked leek.
• Mushroom quiche: Saute 100g sliced Mushrooms and 50g green onions in butter until tender and the mushrooms are shrunken and golden brown. Optionally add a twig of fresh rosemary while cooking.

Enjoy !

Italian Asparagus Quiche

5 from 33 votes

Recipe by Antonia Course: Appetizer, brunch, easy to makeCuisine: French, Italian

Servings

6

Prep time

30

minutes

Cooking time

1

hour 

Calories

452

kcal

This is a great and delicious recipe for an asparagus quiche with an italian twist. Made with crispy prosciutto, parmigiano cheese and mozzarella.

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Ingredients

• Crust

• 250 g 250 flour

• 1 tsp 1 salt

• 100 g 100 butter cold, diced

• 75 ml 75 milk

• Filling

• 5 5 prosciutto pieces

• 1 1 onion finely chopped

• 6 6 mushrooms sliced

• 500 g 500 asparagus trimmed and halved

• 125 ml 125 vegetable broth

• 4 4 eggs

• 200 ml 200 milk

• 80 g 80 mozzarella grated

• 20 g 20 parmigiano cheese grated

• 1/2 tsp 1/2 nutmeg

• salt

• pepper

Directions

• We start with the crust
• Pulse flour, salt and butter in a food processor until everything resembles coarse meal with only a few bigger pieces of butter. Add milk and pulse until dough holds slightly together.
• On a floured surface, roll the dough into a thin circle. Transfer to a quiche or tarte dish. Allow dough to hang slightly over dish, about 3 cm. Fold overhang under; pinch and crimp. Chill for 30 minutes.
• Filling
• With the rack in the lowest position, preheat the oven to 190°C.
• Over medium heat with 2 tbsp of olive oil bake the prosciutto until crispy. Let it dry on some paper towels. Then crush it into smaller pieces.
• Over medium heat, soften the onions with 2 tbsp of olive oil. Add the asparagus, mushrooms and sauté . Add the vegetable broth and reduce until nearly evaporated. Remove from heat and let it cool slightly. Season with salt and pepper to your liking.
• Combine the eggs with the milk. Add all of the cheese but safe 20g. Spread the saved grated cheese directly onto the dough. Then add half of the prosciutto chips. Then layer the asparagus, mushroom mixture on top except the tips (you will need them in the later). Then add the egg-cheese mixture. And finaly arrange the asparagus tips and the remaining prosciutto chips on top.
• Bake for 50 minutes until it is slightly golden brown. Can be eaten hot, warm or cold but I ould wait like 10 minutes before serving.

Nutrition Facts

• Calories: 452kcal
• Carbohydrates: 41g
• Protein: 17g
• Fat: 25g
• Saturated Fat: 14g
• Cholesterol: 167mg
• Sodium: 837mg
• Potassium: 428mg
• Fiber: 3g
• Sugar: 6g
• Vitamin A: 1440IU
• Vitamin C: 6mg
• Calcium: 209mg
• Iron: 4mg

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This recipe is part of a series of recipes from the #wirliebensaisonal-foodblogger community in the month of may!

#wirliebensaisonal – community

We are part of a foodblogger community, founded by Eva from meiliabstespeis and Michaela from Littlebee_wien, who thrives to cook and bake with saisonal fruits and veggies which are locally produced. The cause is to value nature and her products.To not waste food, to cook and bake always with fresh ingredients bought locally.

#wirliebendenmai (welovemay) During the month of may we value all the vegetables and fruits which are in season right now! Following are the best recipes from our foodblogger colleagues!

Eva from meiliabstespeis with “Cremige Mangold-Pasta (vegan)”
Michaela from littlebee_wien with “Radieschenblätter Quiche”
Anja from Küchenzauber_at with “Spargel Flammkuchen”
Carina from mobyforty with “Kohlrabigemüse mit Gersten-Karotten Laibchen”
Sophie from sophie.eatalicious with “Spinatgnocchi mit Kurkuma-Parmesanchips”
Verena from lovetoeat with “Grüne Shakshuka”
Agnes from Glueckstopf with “Gesunder einfacher Erdbeeren-Cheesecake im Glas”
Sara & Ari from schnabel_auf with “Kohlrabischnitzel”
Martina from foodstories.at with “Erdbeer-Schichtdessert”

Please make sure to rate our recipe and leave us some kind words <3 . We would love for you to tag us on Instagram or Facebook when you tried one of our recipes so that we can see. nothing makes us more happy.

Save the recipe for later or pin it to your Pinterest board. We are pinners.

Love, Antonia

The post Easy Delicious Italian Asparagus Quiche Recipe appeared first on Two Sisters Living Life.

What I love about this 8cm / 3.15-inch chocolate cake recipe.

• The recipe is easy to follow, which is always a huge plus point in a recipe.
• The chocolate frosting is a delicious, three-ingredient whipped dark chocolate ganache. It’s shiny, super delicious, and simple.
• The cake batter is a chocolate sponge cake, which means soft, airy, and the right kind of sweet.
• There isn’t a complicated filling to make. It’s simply raspberry jam thinned with a little water. Great shortcut and the perfect thickness was achieved in seconds
• The chocolate flavor is just perfect: the subtle, airy flavor of the sponge cake combined with the rich, velvety flavor of the chocolate ganache.
• One tiny cake is the perfect size to avoid falling into a sugar coma after enjoying it.
• One small cake is the perfect combination of flavors: The not-so-sweet chocolate sponge cake, combined with the rich chocolate ganache, filled with the tangy sweet raspberry jam and decorated with fresh raspberries on top of the cake.

Ingredients:

• Flour: I’m using simple all-purpose flour for the chocolate cake batter, but you can also use cake flour.
• Unsweetened cocoa powder: Unsweetened natural cocoa powder is needed in this recipe. I’m using Dutch-processed cocoa powder. Don’t use any hot chocolate mix for this recipe. That is something entirely different
• Sugar: I’m using simple baking sugar here, but you can also use powdered sugar for the cake batter. The finer consistency of the powdered sugar might shorten your mixing time a little bit.
• Eggs: This recipe calls for large eggs at room temperature. So don’t forget to take them out of the fridge 30 minutes before starting with the baking.
• Salt: a ich of salt can’t be missed in any cake recipe
• Heavy Cream: The heavy cream is for the rich dark chocolate ganache. The dark chocolate gets melted in the heavy cream.
• Chocolate: For the ganache, I’m using chopped dark chocolate, 55%- 80%. But you can also use dark chocolate chips.
• Honey: I’m adding 1 tsp of honey to the ganache. It removes a little bit of the bitterness.
• Raspberry jam: I add a few tablespoons of water to the warmed-up jam to thin it a bit.
• Fresh berries: You can decorate the top of the cakes with whatever berries you have at hand and are in season. I used raspberries here.

This recipe doesn’t need baking soda, unsalted butter, hot coffee, pure vanilla extract, or espresso powder. It’s amazing as it is.

What other things do you need to make these Mini Chocolate cakes?

• A stand mixer or an electric mixer. It makes your baking life so much easier .
• Parchment paper for the baking sheet
• A small bowl, a medium bowl, and a large bowl are used to weigh all the ingredients.
• Double boiler for melting the chocolate in the heavy cream
• Rubber Spatula
• Stainless steel cake ring 8cm / 3.15 inch
• Offset spatula or a spoon to swirl some chocolate ganache on the cake tops
• Piping bag and a round tip, 1,5cm(0,6 inch) large

What is important to pay attention to in this mini-cake recipe?

• Make sure that all the ingredients are weighed properly.
• Start mixing the eggs and the water together at a low speed and increase to medium speed when it starts to get frothy.
• The same goes for the egg yolks and the sugar. Start out at low speed and increase to medium speed after 2-3 minutes.
• In a large mixing bowl, carefully start folding in 1/3 of the stiff egg whites into the egg yolk sugar mixture. When that 1/3 is folded in, fold in the rest.
• Make sure that you don’t beat out the air when folding in the egg whites and the flour.
• When you start mixing the melted chocolate and the heavy cream together, make sure that it’s a homogenous batter.
• Let the chocolate ganache cool completely to room temperature before whipping it up.
• When the sheet of chocolate cake is cooled and you begin with cutting out the mini cake layers, you can either be brutal and just push down the cake ring into the batter or… You lay the cake ring on top of the cake and cut the cake layers out with a serrated knife very carefully. This way, the edges will look more beautiful.

The best way to store leftover Mini Chocolate Cakes.

If you really have some mini cakes left, store them in an airtight container in your fridge up to 4 days. Before serving, just put them into the microwave for a couple of seconds.

Did You make this recipe? Please leave a comment on the blog or share a photo on Instagram and tag me. I love to see your creations.

Warm Hugs Nina

Mini Chocolate Cakes with Raspberry Filling

5 from 12 votes

Recipe by Nina Course: brunch, cake, DessertCuisine: austrian, French

Servings

6

cakes

Prep time

20

minutes

Cooking time

20

minutes

Calories

524

kcal

Total time

1

hour 

4

minutes

This is an easy recipe for 2 layers of

Mini Chocolate cakes with raspberries and whipped ganache. These are great as small party cakes for a buffet since they are only  8cm (3.15 inches) in diameter. You can even make the m for Valentine Day just half the recipe.

 

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Ingredients

• Victoria sponge cake

• 7 7 eggs large and divided into yolks and whites

• 7 tbsp 7 water

• 210 g 210 white sugar

• 210 g 210 all purpose flour sifted

• 30 g 30 unsweetened cocoa powder sifted

• Whipped ganache

• 175 g 175 dark chocolate 55-85% dark chocolate, chopped

• 1 tsp 1 honey

• 150 ml 150 heavy cream

• Filling and Decoration

• 200 g 200 raspberry jam or another jam you like

• 2 tbsp 2 water

• 300 g 300 raspberries or mixed berries

Directions

• Victoria Chocolate Sponge cake
• Start by preparing a baking sheet (13 inches x 17 inches) of baking paper.
• Preheat the oven to 160 degrees Celsius or 320 degrees Fahrenheit convection heat.
• First, start by beating the egg whites with water until they are stiff.
• Then, beat the egg yolks with the sugar until pale, creamy, and thick, about 7-10 minutes.
• Now fold in 1/3 of the egg whites under the egg yolk sugar batter with a rubber spatula. It doesn’t need to be a homogenous batter. There can still be egg-white lumps.
• After the 1/3 is incorporated fold in the rest of the egg whites carefully.
• Now, sprinkle the flour, cocoa powder, and salt with a sieve over the dough and fold it in carefully again. Don’t beat out all the air in the batter. Be gentle and careful.
• Pour the batter onto the prepared baking sheet, spread it evenly with a rubber spatula, and bake for 20 to 30 minutes, depending on your oven, or until a skewer comes out clean when stuck into the middle of the cake.
• When the cake is ready, leave it on your kitchen counter to cool. Then, start to cut out mini cakes with a stainless steel cake ring 8cm in diameter (3.15 inches). You have to cut out 12 round cake layers. The dough is sticky, so be careful.
• Whipped dark chocolate ganache
• Make the ganache as the cake cools because the ganache must cool, too. Place chopped chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to simmer gently. (Do not let it come to a rapid boil—that’s too hot!) Pour over the chocolate and add honey. Then, let it sit for 2–3 minutes to soften the chocolate gently.
• With a metal spoon or small rubber spatula, very slowly stir until it is completely combined, and the chocolate has melted. The ganache will be thin, so let it cool and thicken for at least 30–60 minutes before using. Refrigerating speeds this up, but the ganache will not cool evenly. Stir it a few times as it sets in the refrigerator so it remains smooth. You can also let the ganache fully cool and thicken (takes about 1-2 hours).
• After 2 hours, you can whip the cooled ganache with a handheld or stand mixer fitted with a whisk attachment until light in color and texture, about 3–4 minutes on medium-high speed.
• Fill the frosting into a piping bag with a 1,5cm (1/2 inch) round tip
• Assembling the Mini Cakes
• Pipe the frosting as a narrow border in dots on the first layer of the Mini sponge cakes.
• Fill 1-2 tbsp of the thinned raspberry jam into the middle and put the second layer on top.
• Pipe some frosting on top and spread it evenly with a little swirl.
• Decorate with the raspberries.
• If there is some whipped ganache frosting left, warm it up with some more heavy cream to thin it, and drizzle a little bit decoratively on top of the thin strings.
• Enjoy.

Notes

• If you cut the cakes out with very narrow spaces in between, you may manage to get 7 (14 round layers).

Nutrition Facts

• Calories: 524kcal
• Carbohydrates: 85g
• Protein: 11g
• Fat: 17g
• Saturated Fat: 8g
• Polyunsaturated Fat: 2g
• Monounsaturated Fat: 5g
• Trans Fat: 0.02g
• Cholesterol: 178mg
• Sodium: 80mg
• Potassium: 350mg
• Fiber: 7g
• Sugar: 49g
• Vitamin A: 441IU
• Vitamin C: 12mg
• Calcium: 69mg
• Iron: 5mg

Did you make this recipe?

Tag @twosisterslivinglife on Instagram and hashtag it with

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Do you need more cake recipes?

• Carrot-Cake with Vanilla Frosting
• White Chocolate Cheesecake with Speculoos cookie base and cranberry compote
• Lemon Coconut Cheesecake with Meringue kisses

The post 2-layers Mini Chocolate cakes with Raspberries appeared first on Two Sisters Living Life.

Brioche blueberry babka – overnight option.

If you’d like to serve it for breakfast please prepare it the day before and refrigerate the unbaked babka bread in the fridge until morning. Let the prepared loaf pan stand for 1 hour at a warm place so that the dough can come to room temperature.

Who is ready for the holidays to start ? I know there are a lot of people, like me and my kids, who already listen to Christmas music since the beginning of October. We are a little bit crazy but you know what ? I don’t care 😉 . If my kids are happy – I’m happy. And to every Christmas or holiday season a delicious filled babka bread or brioche is a breakfast recipe stable in our house.

Sweet braided bread recipes made especially for the holidays.

There exist a lot of babka recipes and brioche recipes out there but what is the difference between those 2 sweet bread doughs? Or are these the same? I will tell you the difference.

What is a babka?

Babka bread is a traditionally jewish sweet bread filled, twisted or braided. Very popular in jewish communities.

There are no specific informations about the dough. Only that it’s an enriched dough. So it could also be a brioche dough recipe. So why not use a delicious buttery brioche dough to make a more special and grant babka?

Traditionally babka is made from a doubled and twisted length of yeast dough and is typically baked in a high loaf pan. Instead of a fruit filling, the dough contains cinnamon and/or layers of chocolate. The babka is usually topped with streusel and is served during the jewish holidays.

Jewish immigrants brought this dish, also known as Krantz Cake from Eastern Europe to New York City where it became very popular at the beginning of 2010.

What is a brioche dough.

Brioche dough recipes are always lightly sweetened doughs. They contain almost as much butter and eggs as a buttery cake but have a very soft and airy texture instead of a cake crumb.

Important steps to know about the babka recipe.

• Always proof the yeast! The yeast needs to be dissolved in WARM (38°C) whole milk and 1 tbsp of sugar and loosely covered with a clean kitchen towel or plastic wrap. The yeast is proofed when the liquid becomes foamy and has a lot of air bubbles.
• Measure exactly! Measuring the ingredients is the most important rule ever.
• The dough needs to be kneaded for about 10 minutes! I know this sounds like much but it needs to be flexible.
• Let the dough rise for 1 hour, covered and in a warm place.
• Let the dough rise in a warm place . Cover the bowl loosely with plastic wrap or a kitchen towel.
• The babka bread needs enough time to rise! Thats very important! The brioche dough needs to be double in size before you can work with it again.

Important steps after the first rising of the brioche dough.

• After the first rising slap the dough onto a lightly floured surface for 3-4 times.
• Roll the dough into a rectangular 30×40 cm with the help of a rolling pin.
• Spread the blueberry jam on top of the dough surface in an even layer with an offset spatula .
• Roll the dough into a log starting from the long side.
• Chill the log for about 10 minutes in the fridge. It doesn’t get that messy when the filling is set.
• After the log has chilled in the fridge for 10 minutes or longer cut the rolled dough almost all the way trough with the help of a sharp knife.
• Twist both parts together with the open sides up
• Take the whole loaf and put it carefully into the with parchment paper prepared pan.
• Before you bake the babka it needs a second rising which will last almost as long as the first one.
• Let the dough rise in a warm place . Cover the bowl loosely with plastic wrap or a kitchen towel.
• If you don’t have enough time to cook a vanilla blueberry jam, use a store bought one for the filling.
• If the filling is too thin and very runny cook the jam until it’s reduced to 3/4 and has thickened . Let it cool completely before spreading onto the dough. 

How to store babka bread.

The best way to store your babka is in an airtight container and then put it into the fridge.

What to do with leftover-babka bread.

If it really happens that you have leftover-babka bread here are some breakfast recipes you could use it for:

• Bread pudding . Here is a link to a delicious leftover-babka bread pudding recipe from serious eats.
• French toast : eggs, little bit of heavy cream, cinnamon and vanilla sugar mixed together. Dunk the babka bread slices in the batter and fry it golden brown . Serve with lots of powdered sugar and a cup of coffee 😉.
• French Toast casserole

Other popular babka bread fillings:

• Cinnamon babka : brown sugar, unsalted butter and cinnamon – such a popular flavor . I don’t have a cinnamon babka recipes but a recipe for soft brioche cinnamon buns slathered in orange vanilla cream cheese glaze.
• chocolate flavors: white chocolate, dark chocolate or a hazelnut chocolate filling. Chocolate always makes for a good filling . Check out my recipe for Nutella bakba knots with a flavored simple syrup glaze.
• Another delicious flavor is : saffron brioche babka with strawberry coconut filling .

The holidays are always a special time for me. I want to enjoy them to the fullest with my kids. Good food definitely goes hand in hand with that special time. My deliciously filled babka is therefore the perfect special treat for special occasions. We all gather in the morning around our table and enjoy the smell of the freshly baked sweet yeasty babka.

This is my families favourite sweet bread recipe. I’m sure it will become a favourite in your house too.

warm vanilla blueberry hugs

Nina

Did you make this recipe? Great! Tag us on Instagram @twosisterslivinglife or use our hashtag #twosisterslivinglife so we can see.

Note: Updated blog post. This was one of my first recipes back in 2019 it was time for an update 😉.

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Blueberry Babka aka filled Brioche with blueberry sauce

5 from 45 votes

Recipe by Nina Course: Bread, DessertCuisine: American, austrian, French

Servings

8

Prep time

2

hours 

Cooking time

30

minutes

Calories

503

kcal

This is an easy recipe for a blueberry babka which is also know as brioche filled with homemade blueberry-vanilla sauce. It's delicious fluffy and the filling takes this babka from good to fantastically delicious.

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Ingredients

• brioche dough

• 80 g 80 white sugar

• 20 g 20 freash yeast or 8g instant yeast

• 250 ml 250 Warm milk

• 80 g 80 butter

• 500 g 500 flour cake flour or all purpose

• 3 3 egg yolks Large at room temperature

• 1/2 tsp 1/2 salt

• 1 1 egg for egg wash

• blueberry vanilla sauce

• 300 g 300 blueberries fresh or frozen

• 200 g 200 sugar

• 1 tsp 1 vanilla

• 1 tbsp 1 balsamic vinegar

Directions

• Babka – brioche dough
• First dissolve the sugar into the warm milk. Milk should have about 37C° or 97F°.Add the fresh or dry yeast, stir, cover loosely with plastic wrap and let it stand for about 10 minutes or until foam and bubbles are buildingIn a medium mixing bowls sift the flour and the salt and incorporate the cold butter with a pastry cutter until everything is very fine in size.Add the egg yolks and the yeast mixture and mix with the hook attached on medium speed until not sticky any longer or knead everything with your hands. That's about 10-15 minutes.When the dough is not sticky any longer put it into an oiled bowl and cover it with plastic wrap. Let it rest at a warm place until the dough is doubled in size.That will be about 60-90 minutes depending on how warm the resting place is.When the dough is doubled in size put it onto your floured working surface and deflate the dough trough slapping it onto the surface 3-6 times.Prepare a deep loaf pan 30x12cm with butter and flour it out.
• Shape the dough loosely into a rectangular and roll it out. The longer side of the dough should be facing you.The dough should be about 1cm thick and 30×40 cm.Spread the filling onto the dough but leave 2 cm free on the long side facing you.Start rolling up the dough the end should be the long side where we didnt spread the filling.Put the log for fifteen minutes into th fridge so that the filling can firm up and it doesnt become such a mess.Remove from the fridge and use a knife to slice the log into two pieces but leave about 3 cm whole. Braid both strands by going over and under. Tuck the ends in and place it into the loaf pan.Let the dough raise one more time for about 45 minutes and brush the top with a lttle egg washPreheat the oven to 180°Celsius or 370°Fahrenheit and bake for about 45 minutesEnjoy.***Note if you let the Babka rest in the fridge overnight it need to rest another hour in the morning at a warm place to come to room temperature before baking.
• Homemade Vanilla Blueberry Sauce
• Put all ingredients into a small pan over medium heat and stir everything until it begins to cook.Let the sauce cook for about 10 minutes or until it thickens. Blend the sauce and let it cool completety.

Nutrition Facts

• Calories: 503kcal
• Carbohydrates: 90g
• Protein: 9g
• Fat: 12g
• Saturated Fat: 6g
• Cholesterol: 117mg
• Sodium: 239mg
• Potassium: 150mg
• Fiber: 3g
• Sugar: 40g
• Vitamin A: 428IU
• Vitamin C: 4mg
• Calcium: 47mg
• Iron: 3mg

Did you make this recipe?

Tag @twosisterslivinglife on Instagram and hashtag it with

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Follow @twosissterslivinglife on Pinterest

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If you liked this recipe you may be interested in our recipe for Pumpkin Brioche cinnamon Rolls .

The post Babka Bread filled with Blueberry jam appeared first on Two Sisters Living Life.

Every spring when the weather is still miserable and awful, I’m longing for warmer temperatures and a vacation at the beach. I bet many of you can relate to that longing ?. When I’m in that kind of mood you will always find me in my kitchen creating summer dishes AND… drinks. When I’m creating a drink there will always be a virgin version too because….my kids insist that they get to enjoy a delicious mock drink too. We are family after all?.

strawberry cucumber mojito, mojito recipe, summer cocktail recipe, best summer drink, strawberry mojito e rum cocktail recile

How to make that deliciousness of a honey strawberry cucumber mojito cocktail.

First of all, this mojito drink recipe still contains the signature ingredients that makes a mojito: Light rum, mint leaves, brown sugar, ice and club soda. But I added a bunch of ingredients to add that special: Je ne sais quoi! That takes that summer cocktail to a whole new level .

• First we need a glass that can contain 300-400ml of fluid.
• Then I’m adding the cut strawberries, cucumber pieces, mint leaves, brown sugar and honey to the glass and muddle everything gently together. The flavors, juices and oils from the mint leaves should be released and the sugar and honey should be dissolved.
• I fill the glass with ice almost to the brim. I prefer crushed ice for that drink but ice cubes will do too.
• Now I’m pouring the rum over the ice. That drink tastes amazing with tequila instead of rum too. Just saying ?.
• At last I’m finishing that summer cocktail with club soda.
• For the garnish add some cucumber, strawberry and lemon slices to the drink and top with mint leaves and if you wanna be very fancy top it with a cucumber skewer .

Some thoughts on that best summer drink ever ?.

If you don’t have strawberries at hand red currents, raspberries, blackberries and even blueberries do the job just fine .

That mojito cocktail is still delicious without the cucumber slices but they totally add a refreshing Caribbean melon flavor to the mojito.

No rum at hand? Try it with tequila vodka or gin, maybe that was your flavour anyway. I really can’t decide if I favor it with light rum or tequila, truly a hard choice to make.

You NEED ICE otherwise this is not a drink but a warm runny sweet soup with booze ? . The most important thing though is to take your time, don’t make a drink between one door and the next.

AND lastly! Please don’t count the calories. A good drink is like a decadent piece of cake. It needs to be enjoyed to the fullest.

Strawberry sweet hugs Nina

Don’t forget to tag us on Instagram @twosisterslivinglife or hashtag #twosisterslivinglife. You can find us on Facebook too and Antonia and I would be more than happy if you followed us on our social media channels for more delicious food pictures and infos to what we are up to at the moment.

Oh…we have a couple of other delicious drink recipes. Maybe you would like to check them out too.

• Lilac blossom Margarita – a lovely floral spring tequila cocktail
• Summer nights Blackberry-Lavender Mojito
• Spiced Winter Blizzard – that holiday whiskey drink recipe is perfect for any rainy day of the year

Save this recipe for later – pin it on Pinterest!

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Honey Strawberry and Cucumber Mojito – Best summer drink ever

5 from 8 votes

Recipe by Nina Course: cocktails, DrinksCuisine: American, Mexican

Servings

1

mojito

Prep time

5

minutes

Cooking time

0

minutes

Calories

175

kcal

Total time

5

minutes

This is a delicious and easy recipe for a refreshing strawberry cucumber Mojito. I promise this will become your new favorite summer drink. The cocktail is easy to make and I added a little honey with the brown sugar for a more complex flavor.

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Ingredients

• 1/4 1/4 lime cut into wedges

• 6 6 mint leaves

• 2 2 strawberries medium sized plus, quartered.

• 1/4 1/4 cucumber sliced

• 1 tbsp 1 brown sugar

• 1/2 tsp 1/2 honey

• 40 ml 40 light rum thats about 2 ounces

• 1/4 cup 1/4 ice crushed

• soda for filling up

Directions

• In a glass muddle gently together the lime wedges, strawberries, brown sugar, honey and half of the mint leaves. The sugar and honey should be dissolved when finished and the mint oils and lime juice released.
• Fill the glass almost to the top with ice and pour the light rum over it.
• Fill the drink up with club soda.
• Stir, taste and add more sweetener if desired.
• Optional: add some strawberry slices and lime slices for deco and garnish with the rest of the mint leaves and a skewered cucumber slice.

Nutrition Facts

• Calories: 175kcal
• Carbohydrates: 21g
• Protein: 1g
• Fat: 1g
• Saturated Fat: 1g
• Sodium: 11mg
• Potassium: 209mg
• Fiber: 2g
• Sugar: 17g
• Vitamin A: 320IU
• Vitamin C: 23mg
• Calcium: 46mg
• Iron: 1mg

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Best roasted chicken with finger licking good cranberry tangerine glaze á la Underberg

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Underberg digestif adds a delicious tangy flavor to my cranberry tangerine glaze recipe

Since the most wonderful time of the year started a couple of weeks ago it was crystal clear for me that I wanted to create a special savory recipe with Underberg digestif.

My family is always enjoying one of the Christmas holidays with a delicious roasted turkey or some delicious roasted chickens. Everybody from my brother to my sister and of course my parents are coming over. What makes a roasted turkey or chicken special ? The glaze .

Tangerines and cranberries are my favorite winter fruits and therefore they had to go into my glaze.

The recipe: We start with the chicken.

• Firstly I’m washing and drying the chicken and season the inside with a good amount of salt.
• Im stuffing the inside of the chicken with tangerines halves and sage leaves.
• Then I’m rubbing the butter salt mixture all over the chicken and under the skin of the chicken. We want some crispy buttery chicken right?
• Before the chicken goes into the oven I twine the legs together, place the chicken into a roasting pan /large casserole on a bed of onion rings. Cooking the chicken for 15min at 210°Celsius air circulation .

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The glaze.

• First I start with melting the butter over medium heat and cook the minced onion until tender and translucent but without coloring.
• Then I’m adding the Underberg digestif and deglaze everything with it.
• Now Im adding all the remaining ingredients for the glaze and cook everything for about 5-8 minutes.
• My mixture gets blended very finely and strained through a sieve.
• At last Im reducing the liquid to about 250ml (1 cup) and keep the glaze warm until needed.
• The glaze get brushed on the chicken every 15-20 minutes for about 2-3 times.

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I’m a huge fan of sticky glazes and everything with counter flavors . The sugar of the maple syrup gets beautifully out balanced by the tangy herbal extracts and flavors of the Underberg digestif.

My mom was so impressed by that glaze that she already recommended my recipe to all her friends. ? You see – It’s good.

Don’t be shy give that glaze recipe a shot. You won’t be disappointed. It’s recommended by everyone in my family.

I know you will love my delicious roasted chicken with that fantastic finger licking good cranberry tangerine glaze á la Underberg. Pretty please make sure to leave me some kind words and give the recipe a rating . What I love the most is hearing from you guys. Let me know what you think about it. and of course, if you do make this recipe, don’t forget to also tag us on Instagram ?. Seeing your photos making our recipes, is our favorite thing to do ?.

Warm hugs Nina

If you are looking for another great dinner recipe why don’t you check out my fancy pork tenderloin in puff pastry ?!?

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Best roasted chicken with cranberry tangerine glaze á la Underberg

5 from 8 votes

Recipe by Nina Course: Main CourseCuisine: American

Servings

4

Prep time

15

minutes

Cooking time

1

hour 

20

minutes

Calories

1009

kcal

This is an easy recipe for the best roasted chicken with a delcious cranberry tangerine glaze á la Underberg and served with brown sugar carrot with chili flakes

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Ingredients

• Roasted chicken

• 2,5 kg 2,5 whole chicken

• 6 6 fresh sage leaves

• 2 2 tangerines

• 100 g 100 butter room temperature

• 3 tbsp 3 coarse salt

• 1 tsp 1 pepper

• Brown sugar carrots with chili flakes

• 1 kg 1 carrots peeled

• 1 tbsp 1 olive oil

• 1 tbsp 1 brown sugar

• 1/2 tsp 1/2 chili flake

• 1/2 tsp 1/2 salt

• cranberry tangerine glaze á la Underberg

• 1 tbsp 1 butter

• 1 1 small onion minced

• 1 bottle 1 Underberger its a herb digestive

• 2 2 fresh sage leaves

• 1 tsp 1 whole juniper berries

• 200 ml 200 maple syrup

• 100 ml 100 white wine

• 100 ml 100 fresh tangerine juice

• 150 ml 150 cranberry jam lingonberry jam is a great substitute

• 3/4 tsp 3/4 coarse salt

• 1/2 cup 1/2 fresh cranberries optional

• 1 large 1 onion

Nutrition Facts

• Calories: 1009kcal
• Carbohydrates: 37g
• Protein: 59g
• Fat: 70g
• Saturated Fat: 26g
• Cholesterol: 279mg
• Sodium: 6092mg
• Potassium: 1495mg
• Fiber: 9g
• Sugar: 21g
• Vitamin A: 43184IU
• Vitamin C: 34mg
• Calcium: 150mg
• Iron: 4mg

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Pancakes recipe easy homemade from scratch breakfast ideas schnook Pfannkuchen

I think it’s very important to have one recipe for banana chocolate chip pancakes, which you can always make and always turns out perfect and tastes delicious. This is one of those recipes. A stable in my kitchen especially since my boyfriend loves them a lot so I am making them quite a lot of times too.

But that’s fine for me, cause they are quick and easy to make and so delicious!

Pancakes recipe easy homemade from scratch breakfast ideas schnook Pfannkuchen

How to make this delicious pancakes recipe?

First make sure you have all your ingredients!

Whole wheat flour (or all purpose flour), baking powder, homemade pumpkin spice (click here for the recipe), salt, bananas, egg, vanilla extract, maple syrup, milk and chocolate chips.

So there are three steps! First step is combining flour, baking powder, salt and pumpkin spice (but that’s optional!). Second step is blending the bananas, egg, vanilla extract, maple syrup and milk in a blender. Third step is adding the liquid mixture to the flour mixture plus the chocolate chips and combine.

Voila three steps to your perfect banana chocolate pancake batter!

Now it’s all up to you, don’t burn these beauties! I like to use a cookie scoop (large ice cream scoop) to divide batter evenly on the pan. I am making small pancakes so there should be enough of space for 3 pancakes on the pan. Allow to cook until bubbles appear on the surface and the edges are set, then flip and cook until golden. Continue until there’s no batter left.

Did you make this recipe? Great tag us on Instagram @twosisterslivinglife or use our hashtag #twosisterslivinglife so we can see. Make sure to pin our recipe for later and follow us on Pinterest

Love, Antonia

Banana Chocolate Chip Pancakes

5 from 7 votes

Recipe by Antonia Course: Breakfast, brunchCuisine: American

Servings

10

pancakes

Prep time

20

minutes

Cooking time

10

minutes

Calories

121

kcal

This is a super easy and fast Banana Chocolate Chip Pancake recipe! This recipe bakes soft and fluffy pancakes, the best banana chocolate chip pancakes you'll ever have!

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Ingredients

• 1 cup 1 whole wheat flour optional all purpose flour

• 2 tsp 2 baking powder

• 1 tbsp 1 homemade pumpkin spice optional

• 1 pinch 1 salt

• 2 2 bananas

• 1 1 egg

• 1 tsp 1 vanilla extract

• 2 tbsp 2 maple syrup

• 1/2 cup 1/2 milk or plant based milk

• 1/3 cup 1/3 chocolate chips 66g

Directions

• In a large bowl combine flour, baking powder, pumpkin spice and salt.
• Put the bananas, egg, vanilla extract, maple syrup and milk into a blender and blend.
• Add the liquid mixture to the bowl with the dry ingredients and add the chocolate chips and combine.
• Heat a griddle or non-stick pan over medium-low heat and melt a little butter or coconut oil 8or the oil of your preference) to grease it.
• With a cookie scoop (ice cream scoop) pour the batter on to the pan. I am making small pancakes so there shoul be enough of space for 3 pancakes on the pan. Allow to cook until bubbles appear on the surface and the edges are set, then flip and cook until golden. Continue cooking with the remaining batter.
• Serve pancakes with your favorite topping, maple syrup, nutella, jam there are endless possibilities. Enjoy

Nutrition Facts

• Calories: 121kcal
• Carbohydrates: 23g
• Protein: 3g
• Fat: 3g
• Saturated Fat: 1g
• Cholesterol: 18mg
• Sodium: 21mg
• Potassium: 260mg
• Fiber: 2g
• Sugar: 10g
• Vitamin A: 72IU
• Vitamin C: 2mg
• Calcium: 84mg
• Iron: 1mg

Did you make this recipe?

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Pancakes recipe easy homemade from scratch breakfast ideas schnook Pfannkuchen

The post Banana Chocolate Chip Pancakes appeared first on Two Sisters Living Life.

Potato recipes, yummy potato recipes, easy potato recipes, muffin tin, tasty , with cream , recipe, potato side dishes

OK. So you have this beautiful main course recipe but you are lacking and equally beautiful and fancy looking side dish. The side dish should be an easy recipe and because you already have a vegetable side the second side should be a little bit more filling. Potatoes are the answer but they hardly look fancy at all. WRONG. I have the ultimate recipe for you: GARLIC ROSEMARY POTATO STACKS

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Easy oven baked garlic and rosemary stacks are the answer to your side dish payers ?

These stacks definitely look pretty and fancy especially when topped with a fresh rosemary twig. These stacks will be loved by everyone adults and kids. Because, well, for one potatoes ! And secondly they have a very appealing mouthwatering look.

What I love the most about this oven baked potato stacks recipe

• Firstly it’s very easy to make. Slice the potatoes mix with the rest of the ingredients, stack in to the buttered muffin tin form and bake. Voila.
• Secondly the side goes with every main course. It goes perfectly with meat as well as with fish or a vegetarian main courses.
• Thirdly kids love these stacks too. Coolness factor ?.
• And lastly your guests will be very impressed what, in my opinion, is worth all the non work ?.

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If you make my scrumptious potato recipe, please make sure to leave me some kind words and give the recipe a rating . What I love the most is hearing from you guys. Let me know what you think about it. and of course, if you do make this recipe, don’t forget to also tag us on Instagram ?. Seeing your photos making our recipes, is our favorite thing to do ?.

You can pin our recipes for later too and you’ll find us of course on Pinterest ?.

Warm hugs Nina

My fancy pork tenderloin in puff pastry would be a perfect fit for this scrumptious side.

Delicious oven baked garlic rosemary potato stacks

4 from 35 votes

Recipe by Nina Course: Side DishCuisine: American, austrian, gluten free

Servings

6

Prep time

10

minutes

Cooking time

45

minutes

Calories

215

kcal

This is a delcious potato side recipe for oven baked potato stacks with garlic and rosemary made in a muffin tin . Its an easy side dish and prepared in 10 minutes.

This recipe makes 6 larger potato stacks or 12 smaller potato stacks depending on the muffin tin you are using. Jumbo or Regular.

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Ingredients

• 1 kg 1 small potatoes the diameter of the potatos should be the same as the diameter of the muffin forms of your tin. Jumbo muffin tin larger potatoes / Regular mufin tin means smaller potatoes

• 2,5 tsp 2,5 salt fine

• 1 pinch 1 fresh pepper

• 1/2 tsp 1/2 ground garlic powder

• 1/2 tsp 1/2 ground onion powder

• 1/4 tsp 1/4 ground nutmeg

• 1 tbsp 1 fresh minced rosemary

• 150 ml 150 cream

• 2 tbsp 2 butter melted

• 100 g 100 parmesan cheese finely grated

• 100 g 100 rosemary fresh twigs fore decoration

Directions

• Preheat the oven to 190°Celsius or 375° Fahrenheit.
• Butter a jumbo muffin tin (6 forms) or a regular muffin tin (12 forms) .
• Cut the potatoes in 2mm slices (3/32 inch) and put the slices into a medium siced bowl. You can cut them with a mandolin as well.
• Add all other ingredients but the fresh whole rosemary twigs to the bowl and mix everything thoroughly together.
• Stack the potato slices into the buttered muffin forms and pour the sauce that is left in the bowl equally onto all potato stacks.
• Bake in the oven for about 30min to 45min depending on your oven. The stacks are ready when golden brown and crisp on top and the edges. To be extra sure insert a knife and when they are tender they are done.
• Let the stacks cool for 5min on the kitchen counter.
• Push a short cut rosemary twig into every stack before you lift them out of the tin.
• If you think one larger stack or 2 smaller stacks aren't enough of a portion for your guest please double the ingredients .
• Enjoy

Equipment

• jumbo muffin tin or regular muffin tin

Nutrition Facts

• Calories: 215kcal
• Carbohydrates: 38g
• Protein: 5g
• Fat: 7g
• Saturated Fat: 4g
• Cholesterol: 11mg
• Sodium: 874mg
• Potassium: 918mg
• Fiber: 10g
• Sugar: 2g
• Vitamin A: 674IU
• Vitamin C: 25mg
• Calcium: 250mg
• Iron: 6mg

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The post Easy oven baked garlic rosemary potato stacks appeared first on Two Sisters Living Life.

This is an easy Victoria sponge cake recipe with a delicious lemon cream cheese and strawberry filling and decorated with lots of fresh berries. It’s an easy cake recipe for every day baking as well as for special occasions. The perfect treat after a perfect dinner or for a Sundays afternoon and the best thing is that it’s a light and refreshing layer cake recipe and you won’t fall into a food coma afterwards. It’s our families favorite cake recipe.

True love and how a layer cake was playing an important role

Im still remembering my mom baking that easy 2 layers cake for my dad’s birthday when me and my brother were little and we all lived in a little flat in Graz. That was the first time my mom told us their love story and how that cake was part of it. She made that delicious Victoria sponge cake first for my dad when they both still have been dating. Our mom always said that our dad had issues with binding himself at such a young age 17! to my mom. But after my mom surprised him one day with that 2 layers Victoria sponge cake all issues have been forgotten ?. At least that’s what our mom loves to tell us. My mom baked her way into my dad’s heart ? .

Seeing my parents after 45 years of happy marriage and still so much in love keeps me hopping that true love exists. I have to admit deep deep down I’m a hopeless romantic ?.

The way to a man’s heart goes through his stomach.

Victoria sponge cake recipe and what is important.

The cake batter

• First you have to measure all the ingredients for the cake better.
• Then smear butter into the round cake forms and shake the inside out with sugar . The sugar gives the cake an delicious sweet crust. Love that very much.
• You have to beat the egg whites with the water until stiff peaks form and you can turn the bowl upside down with the beaten egg whites still staying in the bowl ?
• Cream the egg yolks and sugar long enough that its a thick pale creme
• Carefully fold egg whites into the egg yolk sugar mixture. Don’t beat the air out of the batter.
• Same thing for folding in the flour. Careful. The cake batter should be fluffy and full of air .
• Every oven works differently so please check the cakes every 10 minutes to make sure they don’t overstay their stying in the oven
• Last smear the jam on the top of the sponge cakes when still warm .

The lemon cheese cake frosting

• Make sure you use a firm cream cheese. If its too soft the frosting will get runny since there isn’t a huge amount of sugar in it to make the frosting stiff.
• Start with beating the cream cheese and sugar for about 6-8 minutes in your stand mixer starting with low and increase after a minute to high. Don’t use powdered sugar, that will make the frosting too runny.
• The frosting isn’t as sweet as an American frosting recipe. Please taste the frosting and increase the sugar to your taste if necessary.
• Add the lemon zest and about 1 tsp of fresh lemon juice and beat until homogenous.

Assembling the layer cake

• The cakes should be cooled completely when starting with assembling the cake. And the top smeared with jam.
• Fill the frosting into a piping bag with a round large tip and start piping from the inside out the frosting onto the first cake layer leaving a little bit of edge uncovered.
• Assemble the strawberry slices side by side.
• Put the next sponge cake on top and pipe the rest of the frosting on top. Even the frosting out a little bit.
• Decorate with berries and edible flowers . You can decorate with any kind of fruits of course.
• Let the cake rest in the fridge at least for 2 hours to set.

What do I like the most about our Victoria sponge cake recipe.

• Over all my favorite thing about this layer cake is that my dad did fall more in love with my mom because of this cake.
• I like that you don’t need many ingredients and that you most likely have all ingredients at home most of the times ?.
• Our special occasion sponge cake is ready to eat in under 4 hours.
• Its not a heavy cake . It’s refreshing and light which means you don’t fall into a food coma afterwards ?.
• our cake recipe is easy to follow along and even manageable for a beginner.

Our family’s favorite cake is best enjoyed with people you love. You won’t regret making this stunning layer cake recipe with delicious lemon cream cheese frosting and lots of fresh berries. Promised.

Big warm cake hugs Nina

Did you make this recipe? Great tag us on Instagram @twosisterslivinglife or use our hashtag #twosisterslivinglife so we can see. Make sure to pin our recipe for later and follow us on Pinterest 

Are you a fan of our family’s favorite cake? Maybe you’d like to check out our other delish cake recipes

• Best Tiramisu Cake – an authentic Italian recipe
• Decadent saffron rice cake with pavlova crown
• Pumpkin Chocolate Swirl Bundt Cake
• Carrot cake with fluffy vanilla cream cheese frosting
• No bake white chocolate berry tart
• Blueberry brioche babka

Easy Victoria sponge cake recipe with lemon cream cheese and berries

4 from 9 votes

Recipe by Nina Course: brunch, cake, DessertCuisine: austrian, French

Servings

12

Prep time

1

hour 

Cooking time

20

minutes

Calories

438

kcal

Total time

4

hours 

20

minutes

This is an easy to bake 2 layers cake made with a fluffy Victoria sponge cake and filled with a delicious lemony cream cheese frosting and topped with fresh berries. It's a refreshing light cake that everybody will fall in love with immediately. The cake recipe is easy to follow along and you don't need many ingredients.

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Ingredients

• Victoria sponge cake

• 7 7 eggs large and divided into yolks and whites

• 7 tbsp 7 water

• 210 g 210 white sugar

• 210 g 210 all purpose flour

• 2 tbsp 2 butter for the cake pans

• 3 tbsp 3 white sugar for the cake pans

• lemon cream cheese frosting

• 500 g 500 full fat cream cheese or curd cheese which you use traditionally in Austria

• 150 g 150 white sugar

• 1 1/2 tsp 1 1/2 lemon peel its about the peel of one lemon

• 1 tbsp 1 lemon juice half a lemon

• 1/2 tsp 1/2 vanilla extract

• 100 g 100 strawberry jam or another jam you like

• 500 g 500 strawberries huiled and cut into 0,5cm slices (1/4 inch)

• 300 g 300 mixed berries for decoration or any other fruits and flowers you have at hand.

Directions

• Victoria Sponge cake
• Start with preparing two 9inch round cake pans with smearing them first with butter and then shaking the pans out with sugar . The inside of the pans should be covered with sugar.
• Preheat the oven to 160 degree Celsius or 320 degree Fahrenheit convection heat.
• First start with beating the egg whites with the water until very stiff
• Then beat the egg yolks with the sugar until pale, creamy and thick about 7-10 minutes.
• Now fold in 1/3 of the egg whites under the egg yolk sugar batter with a rubber spatula. It dont needs to be a homogenous batter there can still be egg white lumps.
• After the 1/3 is incorporated fold in the rest of the egg whites carefully.
• Now sprinkel the flour woth a sieve over the dough and fold it in carefully again. Don't beat out all the air of the dough. Be gentel and careful.
• Devide the dough into the 2 cake pans and bake them for 20 to 30 minutes, depending on your oven or until a skewer comes out clean when stuck into the middle of the cake.

  • 

• When the cake is ready leave it for 20 minutes to cool down and then tke it carefully out of the pan and smear the upper side of the cakes with the jam while still warm.
• Lemon cream cheese frosting
• When the 2 cake layers are smeared with jam and completely cooled start with making the frosting. Its important that your cream cheese is not too soft.
• In the bowl of your stand mixer beat the cream cheese and sugar on medium high until creamy and homogenous.That will take about 5-7 minutes.
• Add the lemon peel and lemon juice and beat for another minute.
• Assembling the cake
• Fill the frosting into a piping bag with a 1,5cm (1/2 inch) round tip
• Pipe the frosting on the first sponge cake smeared with jam starting from the inside in a spiral to the outside leaving 0,5cm free from the edge .
• Assemble the strawberry slices on top of the frosting starting from outside into the middle.

  • 

• Put the second sponge cake carefully on top of the filled cake and pipe the rest of the frosting on top. Even the frosting a little bit with a spatula .
• Decorate with the mixed berries and some flowers if you have some at hand.
• Leave the finished cake for setting in the fridge for at least 2 hours.
• Enjoy.

Nutrition Facts

• Calories: 438kcal
• Carbohydrates: 60g
• Protein: 8g
• Fat: 19g
• Saturated Fat: 10g
• Cholesterol: 146mg
• Sodium: 192mg
• Potassium: 195mg
• Fiber: 2g
• Sugar: 43g
• Vitamin A: 774IU
• Vitamin C: 27mg
• Calcium: 68mg
• Iron: 2mg

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Tag @twosisterslivinglife on Instagram and hashtag it with

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The post Easy Victoria sponge cake recipe- a family’s favorite appeared first on Two Sisters Living Life.