Loud and joyful Christmas spent with the whole family at a huge table? Small, calm, with the closest people and friends? Maybe on an exotic vacation? Skiing? Or maybe you are planning a chill out with a cup of cocoa or egg flip by the fireplace? It does not matter if you listen to traditional carols or "Last Christmas" song. It does not matter if you want to look elegant or comfortable in your favourite pyjamas. You can spend Christmas in various ways. The most important thing is to feel good and do what makes you happy. We invite you to ... the kitchen 😉.
Our Christmas Gingerbread recipe with LYO Powders is really delicious and it will be great as a last minute gift. But if you already made it and ate it, you can always order as a gift our unique gift card to make someone happy for this Christmas!
Let us tell you a few words about the LYO Powders...they are made from 100% fruits and vegetables. Aromatic, full of nutritional values, taste and colour. Natural and delicious, they perfectly diversify dishes and enrich the diet. They will make your pastries not only look beautiful and unique but also give them extra vitamins.
Let it be tasty, healthy and colourful! Merry Christmas to everyone!
185g chocolate 70%
250g fine brown sugar
85g wheat flour
50g white chocolate, chopped
50g dark chocolate, chopped
50g favorite nuts, chopped
1.5 tablespoons LYO Beetroot Powder
Melt the chocolate with the butter. Whip the eggs with the brown sugar until fluffy. Combine the egg mixture with the melted chocolate. Add flour, Beetroot LYO Powder and cocoa. Mix until smooth and add the chopped chocolate and nuts in the end.
Bake for 20 minutes at 170 °C until crusty and shiny on top, and damp and somewhat liquid inside. The cake will set after it is cooled down in the refrigerator.
300g whipping cream (divided into two portions 100g plus 200g)
250g mascarpone cheese
60g egg yolks
11g gelatine soaked in 50g of water
2 tablespoons LYO Beetroot Powder
Soak the gelatin in water. Bring 100g of the cream to a simmer, with half of the sugar and two tablespoons of LYO Beetroot Powder. Mix the egg yolks with the remaining sugar until it is dissolved. Pour the simmering cream into the yolks, stirring constantly. Pour everything back into the saucepan. Simmer and keep stirring with a wooden spoon or spatula until the cream thickens (about 5 minutes), or until it is thick enough to coat the surface of the spoon. A finger wiped across the cream should leave a clean track. Dissolve the gelatin in the cream. Combine with mascarpone and leave to cool. Whip the cream to 'soft peaks'. Using a spatula, gently mix the whipped cream with the cooled mascarpone cream.
Apply the finished beetroot and mascarpone mousse on the cooled brownie. Cool down.
250g chocolate 70%
150g cream 36% fat
Bring the cream to a simmer in a small saucepan and pour it over the chocolate. Add the oil and blend together. Use when the temperature of the glaze reaches about 30°C. Pour the glaze over the cooled cake. Cut into small long pieces.
Powdered sugar, butter, honey, eggs, spices and LYO powder - put all into a metal bowl, set it on a pot of boiling water. Heat it up while stirring constantly. The mass temperature should not exceed 50 °C. Take off the mixture and let it chill. Combine the flour, cocoa and baking soda, add ¾ of the mixture into the hot mass. Stir, add the rest of the dry ingredients. Knead the dough. Wrap it in foil and put in the fridge for 12 hours. Then, roll the dough to a thickness of 3 mm on the counter sprinkled with flour and cut out any shape you want. Bake 10-12 minutes at 175 °C. If you want the gingerbread to be shiny, after cooling, you can spread on them mixed egg with a little milk and then put in the oven for about 10 minutes at 70-80 °C.
Using a fork, grind the egg white, sugar and LYO Powder for about 10 minutes. We do not use a mixer, because it will aerate the mass. If the frosting seems too thin, add a spoon of potato flour, if too thick, dilute it with a few drops of lemon juice. Paint the gingerbread with patterns twisted with parchment cornet or small confectionery sleeves cut off with a small horn. The frosting will harden and will not crumble. The gingerbread will get rather harder after baking, but if you put them in a sealed container (tin, jar) after two weeks they should soften.
30g fresh yeast
40g fine sugar
20g vanilla sugar
120g melted butter
2 tablespoons LYO Spinach Powder
Put the sifted flour and Spinach LYO Powder into a bowl. Add the sugar, salt and crushed yeast so that they don’t touch one another. Gently heat the milk with the butter. Beat the eggs. Add the warm milk with melted butter and the eggs to the flour. Knead until the dough is smooth and shiny, and stops sticking to the hands. Transfer the kneaded dough into a bowl, cover with a dry cloth and leave in a warm place to rise (until double in volume).
250g minced poppy
2 tablespoons honey
2 tablespoons LYO Cranberry Powder
In a small saucepan, bring the milk, honey and Cranberry LYO Powder to boil. Pour it over the poppy and set aside to cool, stirring occasionally.
Gently roll up the risen dough into a rectangle about 1 cm thick. Brush with melted butter and sprinkle evenly with the poppy mass. Wrap into an oblong roll and cut off 2 cm slices, putting them on a baking tray lined with baking paper, leaving 5 cm spaces in between. Cover with a dry cloth and leave in a warm place to rise (until the buns double their volume).
Preheat the oven to 180°C.
Brush each swirl gently with a mix of eggs and a teaspoon of water.
Bake for about 15 - 20 minutes until the swirls are golden-brown.
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Surging glaciers are one of the biggest enigmas in Glaciology. These are glaciers that can quickly accelerate and reach speeds over 5-10 m per day over several years.
Back from two months of adventures on the new continent full of powdery snow and bloody cracks.