Hungarian style onion quiche

This is one of my favourite reicpes with onions. This is the kind of food that I could eat as long as I have any of it in front of me. Not the quickest recipe in the world but the good thing is that it can be completely different when it's still hot and when it gets cold. You make one quiche and you can eat it for days. Don't let the amount of ingredients frighten you, it's absolutely worth it in the end. 

Ingredients: 

For the filling:

• 2 kgs of onions
• 6-8 big cloves of garlic
• 10 dkgs of sliced bacon
• 5 dls of sour cream
• 1 tablespoon of caraway seeds
• 2 eggs
• 15 dkgs of cheese 
• salt, pepper 

For the crust:

• 37 dkgs of plain flour
• 3 dkgs of bran meal 
• 5 dkgs of yeast
• 1.5 dls of milk
• half a dl of vegetable oil
• salt, pepper

Cut the bacon in little pieces and fry them in a bit of oil. The onions need to be cut in thin slices. When the bacon is done, add the onions and the chopped garlic. Sprinkle the salt on top and give it a good stir. Cover the pan and let it steam for half an hour, give it a stir from time to time. Then remove the lid and let the onions brown a little bit. Add some salt and pepper to the sour cream and mix it thoroughly with the two eggs.

Meanwhile measure the flour and the  bran meal and mix them together. Add the yeast to the warm milk, maybe add a tiny bit of sugar too to help the yeast to rise. Then mix the flour with the yeast and the milk, the oil and all the other ingredients. Kneed it until you get a flexible dough. Let it rise until it's double the original size. Then you can get a deeper baking tin, lay some parchment paper on it and roll out the dough so that it fits into the pan plus it has a 1 cm high crust on each side. Spread the onion mixture on top of the crust and carefully pour the sour cream on top. Sprinkle the grated cheese on top of the whole thing and bake it in the oven at 200 deg Celsius until it becomes golden brown.

Sugarfree banana cheesecake

This was the first time I tried to make a cheesecake, in this case it was a birthday cake for my sister. It is an awesome cake, you can make it with basically any fruit and any flavour. I'm sure I will make other ones in the future, my favourite part is the cream, which even though you have to bake it, remains frothy and bubbly when done. It's not the quickest or easiest recipe but don't let that keep you from trying it :) 

Ingreidents for a 20 cm cake tin:

• 15 dkgs of full grain butter biscuits
• 5 dkgs of butter
• 25 dkgs of mascarpone
• 330 grs of greek yoghurt
• 15 dkgs of xylitol
• 3 tablespoons of flour
• liquid sweetener according to taste
• zest of one lemon
• juice of one lemon
• 3 whole eggs 
• 1 vanilla pod, craping the beans out
• 2 bananas
• sliced fresh fruits for the topping
• 1 packet of colourless cake jelly powder 

Line the base of the cake tin with parchment paper. Grate the biscuits and melt the butter, then mix the two together thoroughly. When it's done, pour the mixture into the pan and press it down with your hands, making it even everywhere. Preheat the oven to 160 deg Celsius and bake the crust for 10 minutes, then take it out and turn the oven up to 200 degreees. With an electric mixer, whisk the mascarpone so that it becomes smooth, add the yoghurt, the lemon zest, the lemon juice and the vanilla beans. With a fork, smash the bananas in another dish and when it is totally pureed, add it to the cream base. Whisk it again with the bananas and taste it, if it's not sweet enough, add some liquid sweetener. If you are happy with how it tastes, you can add the flour (sifted) and the eggs, but you have to stir it with a spatula or a wooden spoon from this moment on. Stir it until you get a smooth mixture. Grease the sides of the cake tin with butter and sprinkle it with some flour so that it covers the buttered cake ring. Pour the mixture on top of the crust. For the first 10 minutes bake it at 200 degrees and then lower it to 140, leaving the oven door open for the first 3 minutes. Bake it for another 25 minutes and then turn the oven off,  again leaving the door open. If you let it cool down in the oven, the top won't crack. Once it's cold, you can cover it with chocolate cream, put the sliced fruit on top and cover the fruit with the cake jelly. 

Traditional vs sugarfree chocolate chip cookies

Let's start with the pictures this time. These two recipes are the result of my most recent chocolate chip cookie baking craze. One of them is made traditionally with brown sugar and plain flour, the other one is part bran and made with xilytol. I wonder if you can tell the difference by only looking at the pictures :) The thing is that they are both delicious, for me the sugar free version seemed a bit dry right after taking it out of the oven but that's because it doesn't have any regular sugar in it and it didn't have this sticky inside that the other one had. The funny thing is that the sugar free one was even sweeter than the regular one. Making cookies is very easy and quick especially if you have a mixer and you just have to throw in the ingredients. The baking is a bit tricky, I will give you all the details a bit further below.

Ingredients for the traditional cookies:

• 20 dkgs of plain flour
• 1 packet of vanilla custard-powder
• 15 dkgs of brown cane-sugar
• 10 dkgs of butter
• 1 egg
• 2 tablespoons of cocoa powder
• 10 dkgs of dark chocolate
• 1 teaspoon of baking soda
• 1 teaspoon of vanilla flavour or extract
• 1 teaspoon of ground cinnamon
• 1 teaspoon of rum flavour

Ingredients for the sugar free cookies:

• 15 dkgs of plain flour mixed with 5 dkgs of bran meal
• 1 packet of vanilla custard-powder
• 15 dkgs of xylitol
• 10 dkgs of butter
• 1 egg
• 2 tablespoons of cocoa powder
• 5 dkgs of dark chocolate
• 1 teaspoon of baking soda
• 1 teaspoon of vanilla flavour or extract
• 1 teaspoon of ground cinnamon
• 1 teaspoon of rum flavour

The preparation of both types of cookies is the same, the difference is in the baking part. Measure the sugar or the xylitol and mix it with the soft butter, it has to be very frothy. Then add the one egg and keep stiring. Mix the sugar with the custard powder, the baking soda, the cocoa powder and the chocolate, previously chopped into very tiny pieces. Add the vanilla and rum flavours along with the cinnamon to the butter and egg mix, then stir in the flour mix gradually. When you have a solid dough, let it rest in the fridge for 30 minutes. Lay some baking paper in a baking tin and make walnut sized balls of the dough. Press your palm on top of the balls. The sugary one needs exaclty 7 minutes in the oven at 180 degrees Celsius, strictly without the fan on. The diabetic one needs approximately 2 minutes more. They have to be very soft and flexible when you take them out of the oven, let them cool down on the tray, and then you can remove them from the baking paper.