Cinnamon Rolls

Since I first ate the cinnamon rolls from Starbucks I was addicted. I tried multiple recipe for the perfect cinnamon rolls at home but all of them weren't really what I wanted them to be. Recently I found this recipe online and tried it, it wasn't perfect as well but I was closer than all the recipes before. So I adapted it a little and now I have the almost perfect cinamon roll. Still not like Starbucks, but really close :)

Cinnamon Rolls

adapted from everydayhomecook

For the dough

1 packages dry yeast

120 ml lukewarm water

80g sugar

120 ml milk

80g butter, melted

1 tsp salt

400g all-purpose flour

Mix warm water, 1/2 teaspoon sugar and yeast in a small bowl. Set aside and let it rest for about 5 minutes. In a large bowl, mix together milk, sugar, butter, salt and egg. Stir well and then add the yeast mixture. Add the flour in three parts, stirring after every part. The dough should be slightly stiff and still a little sticky. Knead it on a well-floured surface for about 5 minutes and then place in a buttered bowl and let it rise in a warm place for about 1 hour (should be double size).

For the filling

80g butter melted

80g white sugar

80g brown sugar

2 tsp cinnamon (or more)

Mix all ingredients and set aside. Roll the dough out into a large rectangle. Brush the dough the melted butter and sprinkle it with cinnamon sugar. Roll it up lengthwise. 

Butter an rectangle pan or a round cake form and if you like, sprinkle it with a little sugar. Cut the dough into slices and place them in the form. Let the rolls rise for another 30 minutes. Meanwhile preheat the oven to 180 ° C.

Bake the rolls for about 20-30 minutes (depends on your oven) until they're lightly golden. If you like you can add an icing made with powdered sugar, water and vanilla extract. I like it more without icing.

Enjoy!

Hazelnut Cookies

You have to know about me, that I'm addicted to cookies. I love cookies in almost every variation, especially for dessert after dinner :)
And I think most of you feel the same, the best cookies are the homemade ones. So a few days ago I searched the internet for a new cookie recipe and pretty fast I found one, an easy and yummy one for hazelnut cookies.
So here it comes :)

Hazelnut Cookies

adapted from atdownunder

210g all purpose flour
80g ground hazelnut
200g butter, soften and diced
60g finely ground brown sugar 

150g chocolate 

Mix all the ingredients with your hands in a bowl until they're well combined. Let it rest in a cool place (not the fridge) for 30 minutes to one hour, I did in the cellar. Line two baking trays with baking paper. Preheat oven to 180°C. Roll down the dough on a lightly floured work surface and cut out cookies. Bake for about 10 minutes until lightly golden, don't let them out of your sight cause they can turn dark pretty fast. Remove carefully from oven and put them on to a cooling rack. Melt chocolate in a water bath and dip half cookie in it. Do that very carefully cause the break very easy (I had to fish about 6 cookies out of the chocolate). Let the chocolate dry for about 2 hours in a cool place again. Enjoy! :)

Chocolate Brownies with Streusel Topping

Today it hasn't stopped raining for more than 10 minutes and I'm alone at home. So I guess it's the best day for some chocolate treatement and I bake myself brownies. But not just brownies, brownies with streusel topping... and I LOVE streusel :)

Chocolate Brownies with Streusel Topping

makes about a dozen


For the streusel topping
50g melted butter
80g sugar
20g cocoa powder (unsweetened)
50g floor

Mix everything in a small bowl and crumble with a fork. Then put it in the fridge while you're preparing the batter for the brownies.

For the brownies:
120g butter
200g sugar
80g cocoa powder (unsweetened)
1tsp instant espresso powder
1/4 tsp salt
1/2 tsp vanilla extrakt
100g floor

Preheat the oven to 160 degrees.
Prepare a pan with simmering water and put butter, sugar, cocoa powder, espresso powder and salt in a heatproof bowl and place it over the pan. Let butter melt and stir it from time to time until the mixture is smooth. Remove the bowl from the pan and let it cool a little.

Mix in vanilla and then add eggs one at a time and combine well. After that add the floor and mix until it's incorporated. Prepare a baking container and spread the batter evenly in it. In the end sprinkle with streusel. Bake for about 25-30 minutes, until a toothpick comes out clean.

Enjoy!

Pasta with homemade tomato sauce

I don't have much time lately to cook and bake, or better to photograph everything afterwards.
So for today I'll only present you pasta with homemade tomato sauce photographed with my iPhone. Hopefully I'll be able to a proper post next week.

Pasta with tomato sauce is a dish that I often prepare, cause it's easy, fast and yummy. But to be honest, most of the time I just use Barilla sauce and spice it up a little.
If there's enough time I really like to prepare my own tomato sauce, like this one.

Pasta with homemade (spicy) tomatosauce

for 2 persons

1/2 till 1 onion, finely chopped

1 garlic clove (if you like it)

250g minced tomatoes, canned

1dl vegetable bouillon

fresh or dried herbs (the ones you like), I took an italian herb mix

a few drops of chilli sauce (homemade or bought one)

salt, pepper

your favorite pasta, as much as you like

parmesan

Sear the chooped onion and the squeezed garlic glove in a few drops of olive oil, till they're golden. Pour in the tomatoes and the chilli sauce and deglaze with bouillon. Let it cook for about 20 till 30 minutes. 

While the sauce is cooking, prepare the water for the pasta and chop the fresh herbs (if you took fresh ones). 

In the end put in the herbs and season with salt and pepper. Pour over pasta and finish with some parmesan if you like. Enjoy!

Easy but delicious and healthy everyday meal. I like it

Blueberry Lemon slices with crumble

A warm hello to first 4 followers I have! <3
I hope you enjoy it here and enjoy the recipes I post.

Since last spring I evolved an addiction for blueberries and I'm constantly trying new recipe. Unfortunately blueberries are pretty expensive here in Switzerland so I can't buy them as much as I want. On Saturday I allowed myself to buy some and I made those yummy blueberry lemon slices.

 

Blueberry Lemon Slices with Crumble

addapted from Taylor takes a taste

For the crumble topping

60g all-purpose flour

75g sugar

55g butter at room temperature

Zest of 1 lemon

1 pinch salt

In a small bowl, mix the flour, sugar, salt and lemon zest. Using a fork or your fingers, mix in the butter until crumbs form. Put crumbs in the fridge.

For the cake

180g flour

1 tsp baking powder

1/4 tsp baking soda

1 pinch of salt

1/4 tsp freshly grated nutmeg

90g butter at room temperature

170g sugar

2 eggs

zest of 1 lemon

90g plain yogurt 

150g blueberries

In a large bowl, mix together the flour, baking powder, baking soda, salt, and nutmeg.

In a another bowl, cream together the butter, sugar and lemon zest with a handmixer or kitchen aid till light and fluffy. Add eggs and mix until well blended. Add 1/3 of the dry ingredients and 1/2 of the yogurt and mix. Then add another 1/3 of the dry ingredients and the rest of the yogurt and mix again. In the end add the remaining dry ingridients. Mix.

Gently mix in the blueberrys with a spatula.

Spread the cake batter in a square baking container and spread the crumbs over the cake batter.

Bake in the oven at 180° for 40-45 minutes (depends on your oven) until it starts to brown and tooth pick comes out clean.

While baking prepare the lemon sirup.

For the lemon sirup

Juice of 2 lemons

70g sugar

In a saucepan, bring the sugar and lemon juice to boil. Reduce to simmer and cook 8-10 minutes until a syrup has formed.

When the cake is finished, pour the sirup over the cake.

Let it cool, cut in squares and enjoy :)

Introduction & Turnip, Carrot Salad

Hi everyone :)
I'm Rebecca, 23 and from Switzerland. I love to cook and bake. Or better, I love to cook and I bake passionately. I started baking when I was about 16 years old but it was not until I moved out at home 2 years ago that I started to cook and bake as much as I do it now.
Because I also love to photograph I'm thinking about opening a foodblog for a while now and now I did it with Radishes are red. Why the name? Cause I love radishes and cause I'm terribly uncreative finding names for blogs.

The first recipe is one of my current favorite salads. It's adapted from a Swiss cookbook.
I love to make it for lunch, cause both, my boyfriend and I can take it with us to work and we have a healthy, delicious lunch :) But it's also goes along well with Dinner.
I hope you like it.

Turnip & Carrot Salad

makes 4 dishes

240g Turnips

240g Carrots

1 tsp mustard

4 tsp cider vinegar

6 tsp rapeseed oil

500ml or less apple juice (clear)

Salt, Pepper

1/2 bunch fresh peppermint

Start with chopping the turnips in half. Put them together with carrots in your steamer for about 30 minutes. If you don't have a steamer you can also just cook them in water or steam them over hot water. Let the vegetables cool. In the meantime prepare the dressing. Mix together mustard, vinegar, oil and apple juice and season it with salt and pepper.

Grate the vegetables with a vegetable grater and mix it with the dressing.  Chop the peppermint and sprinkle it over the salad and you're done.

Tip: Let the salad rest a little bit before serving.