Recipes for Snowy Winterdays
”Togetherness is very important to us during our work. Eating and cooking together gives rise to a very special feeling which you remember for a long time. Communal meals connect people: acquaintances and even friendships are formed“, Carina Grissemann and Carolina Auer describe their initial project which has meanwhile grown into a business.
The foodblog “Kitchenstory“, where the pair share their recipe ideas and their philosophy, has been running since 2014. Long before the creation of the blog, Carolina, a professional photographer and Carina, who loves to bake, were good friends. And so they came upon the idea of combining photography and baking. “Eating should make you happy and do you good – and we love our work for exactly this reason“, the pair agree.
Today they present us with a recipe for hot white chocolate– just right for snowy winter days and an ideal reward after a long winter walk And with their recipe for a Spekulatius Soufflé they provide us with a delightful Christmas dessert.
White Hot Chocolate
Ingredients for 4 cups
- 100 g white chocolate
- 600 ml skimmed milk
- Juice and peel from 1/2 an organic orange
- 2 tbsp Grand Manier
- 100 ml whipping cream
- Cinnamon sugar
- Cut the white chocolate into small pieces or grate finely.
- Heat the milk and let the chocolate dissolve in it.
- Stir in the orange juice and Grand Manier with an egg whisk.
- Beat the whipping cream until stiff.
- Pour the hot chocolate into the cups. Serve with the whipped cream, grated orange peel and cinnamon sugar.
Spekulatius Soufflé with Plums and Oranges
Ingredients for 4 – 8 portions depending on the size of the ramekins
- 200 g Spekulatius biscuits (spiced shortcrust biscuits)
- 5 medium large eggs
- 100 g butter
- 1 1/2 tbsp flour
- 1 tsp baking powder
- 70 g sugar
- Additional butter and sugar for the ramekins
- 1 organic orange
- 4 plums
- 2 cl Amaretto
- Pre-heat the oven to 200 °C (top and bottom heat).
- Line an ovenproof baking tin with baking paper and fill a third full with water.
- Now put the baking tin in the oven because the water must be boiling when the soufflés are placed in the oven.
- Grease the ramekins with softened butter and sprinkle with sugar.
- Peel the oranges and plums and cut into small slices or pieces. Soak in Amaretto and place them in the ramekins.
- Finely grind the Spekulatius biscuits in a mixer.
- Sieve the flour with the baking powder.
- Cream the butter in a food processor and then add the flour/baking powder mixture.
- Separate the eggs and stir the yolks into the butter little by little.
- Add the finely ground Spekulatius biscuits to the butter/egg mixture and mix together slowly for a short time.
- Beat the egg whites with a pinch of salt until they look like snow. When the snow is stiff gradually add the sugar little by little and continue to beat the mixture.
- Fold the snow carefully into the other mixture until well combined.
- Fill the ramekins generously with the mixture – the appearance of the soufflés is better when they rise well and a “top hat“ is created.
- Place the ramekins immediately in the water in the oven and bake under observation for around 20 minutes.
- Do not open the oven door for any reason during the cooking time as this can cause the soufflés to collapse.
- Sprinkle with icing sugar and serve hot to the guests.
You can find more delicately recipes on
Foodblog „Kitchenstory“ Carolina Auer and Carina Grissemann www.kitchenstory.at
Decoration and Styling; „beau.concept decoration“ Marina Krimbacher