Freaky Bready Red Wine Muffins

These are always in season. No need to worry about finding the produce in store, the wine will be there, waiting for you.

Why are they freaky? The red wine gives them an unusual texture and bread-like aroma that makes them interesting and you end up eating another and another because you can’t quite put your finger on what is so special about them. I use a sweet variety of red wine for those but you can try with dry varieties if you’re hardcore. And you can also add red food colouring to be fancy and make an impression. Have fun making these and don’t worry about getting drunk, all of the alcohol evaporates while in the oven, so you might end up with a drunk oven (mine never complained about this).

red wine muffins

Ingredients:

2 eggs

1/4 cup rapeseed oil

1/2 cup sweet red wine

1/2 cup milk

2 cups flour

3/4 cup sugar

2 tsp baking powder

1/2 tsp salt

optional: red food colouring (two drops should be plenty)

red wine muffins

Yield: 12 muffins.

Preheat the oven to 180C/350F.

In a bowl, whisk eggs, oil, wine, milk and sugar until combined.

red wine muffins

Add flour, baking powder and salt. Mix with a spatula until there are no more dry flour pockets.

red wine muffins

Do not continue mixing.

Pour into a 12 muffin tray and bake for 25 minutes.

red wine muffins

red wine muffins

Enjoy!

red wine muffins
© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

Easy & Delicious Carrot Cake

For me carrot cake is just the perfect dessert to eat in the Autumn. Here in Europe pumpkin desserts are not really popular and as much as I can find some pumpkins in the shops here in Norway, I haven’t seen any pumpkin tarts or pies sold anywhere. My Polish Grandma, on the other hand, really likes pumpkin, but only as a compote, like in this article. But carrot cake seems to be a little less scary to Europeans. 🙂 So, let’s celebrate the delicious carrot and have some carrot cake.

carrot1

 

Ingredients:

5 medium carrots

2 1/2 c sugar

3 handfuls of raisins

4 eggs

1 cup rapeseed oil

2 1/2 cups flour

2 tsp vanilla extract

2 tsp baking powder

1 tsp salt

4 tsp ground cinnamon

 

For frosting:

1/2 cup cream cheese

3 Tbsp powdered sugar

Optional:

yellow food colouring

1 tsp orange zest

 

carrot2

 

Preheat the oven to 180C/350F.

Grate carrots or use a food processor to get tiny pieces. Add raisins to the carrots and set aside.

In a bowl beat eggs until fluffy while slowly adding sugar, vanilla extract and oil.

In a separate container mix all the dry ingredients: flour, baking powder, cinnamon and salt.

Add the egg mixture into the dry and stir until combined. Add carrots and raisins and stir to distribute.

Pour the mixture to two loaf trays or one round form and one loaf.

Bake for 45 to 50 minutes. Check with a cocktail stick.

 

carrot4

To make the frosting combine cream cheese and powdered sugar. Add yellow food colouring and orange zest if using.

Apply frosting only when the cake has cooled down. Store frosted cake in the fridge.

 

 

 

carrot5

Enjoy!
© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

Sparkling Wine Jelly

This recipe can be made with both rosé and white sparkling wine. I came up with the idea when I opened a bottle of sparkling rosé and it turned out that I was the only one who liked it. Drinking a whole bottle of wine alone is not really the best thing to do on a random Wednesday night, so I used the leftover for this recipe. It does not reduce the alcohol content but at least you can say you’re eating dessert…

If you’re planning to make this for some special event, keep in mind that it takes a good while to set, that’s why I put the recipe in the ‘Overnight’ category.

Ingredients:

2 cups sparkling wine

1/4 cup sugar

1 cup water

4 leaves gelatine

 

Pour the wine into a bowl and place gelatine leaves in the wine.

While the leaves are softening, pour the water into a small saucepan and add sugar. Put on high heat, stir to dissolve the sugar and allow to start boiling. Once the water has boiled, transfer the gelatine leaves from the wine to the water and whisk to dissolve all of the gelatine. Do not get disheartened, all of it will get dissolved. Once that is done, pour the water, gelatine, sugar mixture into the wine and stir to combine.

Pour into glasses and place in the fridge to set. Let it stand for minimum 8 hours.

 

Sparkling Wine Jelly

Enjoy!
© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

My Polish Grandma’s Dinner: Polish Pickle Soup

Pickle soup is a classic in Poland and if you google it, you will find plenty of recipes and explanations in English. It’s my favourite soup, with an interesting, sour flavour. Do try it and don’t be put off by the idea. It’s delicious! This is one of those soups that leaves you warm, satisfied and feeling amazing.

Regarding the pickles to use for this recipe, you will need to find pickles which have no vinegar in the jar. Here in Norway, I am able to find them in imported food shops, where they are selling a lot of Turkish and Middle-Eastern foods. I can see a lot of recipes out there not telling readers this detail and I learnt the hard way. The vinegar pickles won’t lose their vinegary madness while in the soup and you’ll end up eating heated vinegar – not great!

This recipe yields 4 yummy portions

 

pickle soup

Ingredients:

4 potatoes

2 carrots

1 parsnip

1 small piece of celeriac

1/2 cup single cream

6 pickles, processed or grated into a pulp

2 Tbsp butter

1 Tbsp tomato paste

to season:

1/2 tsp sweet paprika

1/2 tsp dried parsley leaf

1/2 tsp black ground pepper

salt to taste

 

pickle soup

Peel and cube potatoes and place in a saucepan. Add 1 1/2l (3 pints) water and put on medium heat.

Peel and dice carrots, parsnip and celeriac and add to potatoes. Bring to boil and continue cooking until soft.

While these are cooking, add paprika, parsley, ground pepper and salt.

In a frying pan, melt the butter and once hot, add pickles and fry until slightly thicker.

Once you check the soup and you are sure that the potatoes and other veggies are soft enough to eat, add the pickles and tomato paste, and stir.

In a glass mix cream with a tablespoon of the hot soup.

Take the soup off the heat and stir the cream mixture in.

 

pickle soup

Enjoy with a slice of bread or without.

 

 

 
© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

Slow Cooker Star Anise Apple Butter

This butter is a delicious and a little fancy way to use your apples. I always make a lot of standard applesauce with the apple harvest around this time of the year but it’s good to make a small batch of something special and different. This butter has a complex flavour and smell and it gives your taste buds something to experience when eaten spread on bread. I usually pair it with some fresh fruit on the side but I have also tried it with a slice of cheese on top and as weird as this sounds, it was still very enjoyable.

 

 

Ingredients:

7 standard, supermarket size apples

2 whole stars anise

1/4 tsp dried ginger

1/4 tsp cardamom

1/2 cup sugar

7 dried apricots

2 Tbsp lemon juice

 

First core and chop apples into small cubes. I don’t peel them.

Place apples in the slow cooker, chop the apricots finely, which is annoying because they are small and stick to the knife but you’ll manage (I did).

Add apricots and all of the spices, lemon juice as well as sugar. Stir to distribute the spices evenly.

Cook on high for 5 hours.

anise butter

Once cooked, take the two stars anise out and use an immersion (stick) blender to process the mixture into a pulp.

Next, put it back on to cook before you start canning, just to make sure that you are canning very hot butter, straight from the cooker.

With canning, I use hot jars, which I kept in an oven preheated to 100C/212F for at least 10 minutes (sometimes longer if I forget that they are there). I also give the lids a bath in hot water from the kettle.

I pick them out one by one and fill with the hot butter, leaving  a little bit of space on top. I close them immediately and set on the counter to let them cool to room temperature over the next couple of hours.

anise butter

Soon you should hear the lids popping as they are sealing. If any of them doesn’t seal and the lid is not concave, treat it as open, keep in the fridge and use within a couple of days.

I have been canning fruit this way for a while and I haven’t had any issues but if you look online there is a myriad of ways to do it and some ways are safer than this one, as they carry less risk of some bacteria surviving in the jar. Pick your own method and be safe!

anise butter

 

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

Cream Cheese Filled Muffins

These muffins are really something out of nothing. The ingredients are always in my cupboards and fridge and I know I can’t go wrong with this recipe. Sweet, comforting, with a little yummy sugar sprinkled on top – they disappear quickly. Storing them in the fridge brings out the best flavours from the cheese inside but they’ll be delicious in room temperature too. The more I look at these, the more I think they could play a major role in this year’s Halloween fare with some food colouring in all the right places. I’ll keep you posted anyway, as always!

In the meantime, enjoy these sweet, comforting little gems.

 

 

cream cheese muffins

Ingredients:

for muffins:

2 eggs

1/4 cup rapeseed oil

1/4 cup applesauce (you can replace this with more oil if you have no applesauce)

3/4 cup milk

1/2 cup sugar

1 3/4 cup all purpose flour

1 1/4 tsp baking powder

1 tsp vanilla essence

3 tsp brown sugar to top

 

for filling:

1/2 cup cream cheese

3 Tbsp powdered sugar

 

Preheat the oven to 180C/350F.

In a bowl mix eggs, oil, applesauce, milk and sugar with a whisk until smooth.

 

cream cheese muffins

Add flour, baking powder and vanilla essence and mix roughly until there are no more streaks of flour.

In a separate, small container mix cream cheese with powdered sugar until smooth.

 

cream cheese muffins

Fill a 12 muffin tray alternating between the muffin dough, cream cheese and top with more muffin dough.

 

cream cheese muffins

Sprinkle brown sugar on top and bake for 25 minutes.

 

cream cheese muffins

 

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

My Polish Grandma’s Dinner: Pasta with Sausages

This is one of those super simple recipes. It comes from my grandma who has enjoyed it any time she was able to get the ingredients. She really likes to add a lot of cream to her recipes. I asked her about it and she said that when she was a young girl in the Second World War they had little food. Her family was from the countryside and they managed to keep a cow despite all of the difficulties. She said that sometimes these milk products coming from the cow were lifesavers and the only thing they had for the whole day. You’d think that would put a person off cream for life but instead cream and milk are my grandma’s favourite things.

 

About the ingredients for this recipe. The pasta grandma uses is a short, thin pasta, thin like angel hair or capellini but short. I imagine other small pasta types could be used here with success.

For sausage my grandma’s favourite choice here is hotdogs. You can also use kielbasa, wieners or anything else that you like.

You’ll also notice marjoram. If this herb is alien to you, just use oregano instead. Also, if you like your food spicy, this can be delicious with cayenne pepper.

This amount serves 4.

 

aa onion

Ingredients:

a teaspoon of oil for frying

2 cups dry thin pasta or whatever is your normal amount for 4 people (a lot depends here on the exact pasta type)

4 sausages

1 onion

1 garlic clove

1/2 cup single cream

2 Tbsp tomato paste

1 tsp marjoram

a handful of grated cheese

salt and pepper to taste

 

grandma's pasta

In a large frying pan, add oil and sliced sausages. Let them brown while you are chopping onion and garlic. Once the sausages are browned to your liking, add onion and garlic.

In the meantime, boil pasta according to instructions on the packet.

Add hot, drained pasta to the sausages and follow with cream, tomato paste, herbs, cheese, salt and pepper. Cook for another 2 minutes while mixing well.

grandma's pasta

Done! I love this with a big, green salad.

 

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.