bali is practically my second home, having spent almost 1,5 years there since 2010. it is always a pleasure going back, i really feels like coming home. since my last visit it already has been 2 years, so a surf and yoga trip was long overdure. through facebook and instagram i pretty much kept up to date with developments in bali, but even that couldn’t prepare me for what was waiting for me. there are traffic jams on end, in place where there barely used to be any traffic at all and tons of new restaurants, cafes and guest houses opened up. the big hotels thankfully still are far away from canggu, but even a starbucks made its way there. don’t get me wrong it is still beautiful there and the new eateries are mostly extremely awesome, however it is kind of alarming to see how much tourism is taking over.
finally i have something new for you. somehow i was lacking motivation in the last couple of weeks and then i’ve also been to bali for 3 weeks (i’ll post about my favorite hang outs shortly), but you’ll get new posts more frequently again now.
this smoothie is perfect for the start into spring. it boosts your metabolism and tastes really yummy! the combination of mango, spinach, coconut water and matcha just gives you a kickstart in the morning.
as you know i am a huge fan of cynthia barcomi. i have almost all of her books and everyone of them is full of tags. i already posted a recipe for chocolate swirl cheesecake bars, today i’ll have another recipe from “cheesecakes, pies & tartes” for you. it is again super easy and the dough, although it is more like a shortcurst, it is leafy and heavenly buttery (is that a word?) like puff pastry. i was over the moon when i took the cake out of the oven and saw the many layers that enveloped the smooth cream cheese filling. for a bit of cinnamon roll feelling the cream cheese bars are sprinkled copiously with cinnamon sugar and then baked again, to caramalize the sugar. these bars are really addictive! i think i could have eaten them all at once 🙂 concluding, that you can never go wrong with a recipe from cynthia.
these fruity overnight oats are currently my favorite breakfast or snack for the office and they are healthy as well. until now i only made overnight oats with milk and on the chocolatey side. but they are also srumpitous with fruit juice, fruits, greek yoghurt and nuts! the oats are fruity, topped with creamy yoghurt (if you want it a bit lighter use natural yoghurt) and a fresh, crunchy apple and nuts. sooooo good 🙂 quickly set up the night before, the next morning just put yoghurt and apple on top – done. if you prepare it in a screw-top jar you have a ready breakfast to go or a small snack for the office. the mixture reminds of bircher muesli, but you can also put raspberries, strawberries, blueberries, peaches and and and on top of the yoghurt or mix different kinds of dried fruits like apricots, plums, raisins etc in with the oats. since i am not the biggest fan of dried fruits, the freeze dried bananas and strawberries are the perfect compromise for me. you can also use any kind of juice that you like, i just happen to really dig peach juice. the amounts in the recipe are approximately – i usually just fill the oats in so they fill about half of the glass and top them with the juice. be aware that they will swell and you still need enough room for the yoghurt and fresh fruits.
i’ve always loved crumble. especially delicious on a classic plum cake, as a cherry crumble with chocolate (or any other fruits) or chocolate crumble, particularly when they are still warm, soft and slightly gooey, mhmmm since i just had a mango at home and wanted to make crumble anyways, we had this dessert on sunday. the sweet mango, balanced with some lime juice, topped with creamy mascarpone (or if you want it slightly less heavy with greek yoghurt) and crunchy crumbles – just perfect! unfortunately i didn’t have mint at home, that would have been a very nice addition. of course you can also use other fruits like peaches (in winter canned ones) or nectarines. for an exotic touch mix the mascarpone with coconut milk instead of milk or add desiccated coconut to the crumbles.
generally i combine everything with chocolate, but applese aren’t usually at the top of my list. that’s why i was even more surprised when this chocolate apple cake tasted really yummy. it feels like i had this recipe for ages, don’t even remember where i got it from, definitely haven’t made it in a few years. since i currently bake almost every sunday and there should be some variety to it, i thankfully thought about this cake again. i remember, that i made it once for my mums birthday. it was a bit tedious to transport, since the recipe is for a whole (big) baking tray and the cake does have quite some weight. i had to take the train from vienna to upper austria, which made for an amusing trip 😉 i recommend cutting the apples really thin, that way they distribute evenly throughout the dough and you get kind of a veined cake – chocolatey goodness interspersed by fresh, juicy apples.