Delphine's finest Vanille Kipferl for everyone

Ingredients

Method

1. Für die Vanillekipferl Mehl, Staubzucker, Vanillezucker, in kleine Stücke geschnittene Butter und die geriebenen Mandeln und Macadamia zu einem festen Teig verarbeiten (am besten mit den Händen). Diesen zu einer 4-5 cm dicken Rolle formen und für rund 1 Stunde (in Frischhaltefolie gewickelt) in den Kühlschrank legen.
2. Danach den Teig aus dem Kühlschrank nehmen, auf einer bemehlten Arbeitsfläche, in gleich große Stücke teilen und diese zu fingerdicken (1-1,5 cm) Rollen bzw. Stränge formen. Daraus gleichgroße, kleine Stücke abschneiden und mit den Händen zu Kipferl formen.
3. Die Kipferl und auf ein mit Backpapier belegtes Blech bei 175°C Umluft für ca. 12-15 Minuten hellbraun backen.
4. Die noch warmen Kipferl in einer Mischung aus Staubzucker und Vanillezucker wälzen und danach vollständig abkühlen lassen.

The perfect match for the milk - Cantuccini

Ingredients

Method

Preheat the oven at 180 ℃. Soak the whole almond in water for about 10 minutes. Combine all the ingredients together by hand. Split the dough in 3 and roll into baking-sheet-long rolls. Bake for 30 minutes. Take out of the oven and slice into approx. 1cm large pieces. Put back into the oven for 10 minutes. Let the cantucci cool down and enjoy.

BBC - Best Butter Chicken

Ingredients

Method

1. Preheat the Will to the hottest Setting.
2. Mix all the marinade ingredients to coat the chicken.
3. Grill the chicken until charred labout 5—6 minutes on either side) don't worry about cooking it through.
4. Heat the ghee and add cumin seeds, cinnamon sticks, and star anise.
5. Once the cumin seeds start to sizzle, add the onions.
6. Cook until the onions are browned (3—4 minutes) and then add the ginger and garlic.
7. Cook until fragrant (30 seconds) and then add the spices and tomato paste and cook 5 minutes until the paste has darkened.
8. Add the crushed tomatoes and cook 20—30 minutes on a low heat.
9. Add in the chicken (with any cooking liquid), cream and methi, stir well and cook for 5 minutes until the chicken is cooked through.
10. Taste and adjust seasoning if necessary.
11. Garnish with coriander and serve with rice and fresh naan.

Delphine's Blueberry Crumble Muffin

Ingredients

2 Cups + 1 tbsp all purpose flour (240g + 9g)
2 tsp baking powder (8g)
1/2 tsp salt (6g)
1 1/4 Cup granulated Sugar (250g)
8 tbsp unsalted butter (114g) melted and cooled
2 eggs
2 tsp vanilla extract (5ml)
1/2 Cup milk (118ml)
1 1/2 cup blueberries fresh or frozen

Crumble Topping
1/2 cup all-purpose flour (60g)
1/3 Cup granulated Sugar (70g)
3 tbsp brown sugar (40g)
Pinch freshly grated lemon zest
Pinch salt
4 tbsp unsalted butter (60g) melted and cooled

Blueberry Syrup
1 cup blueberries (148g) fresh or frozen
1 tbsp granulated sugar (12g)
1 tbsp lemon juice (7ml)

Method

Blueberry Syrup
In a saucepan over medium-high heat bring 1 cup of blueberries and 1 tbsp of granulated sugar to a boil. Reduce to a simmer and squish the blueberries with a fork or potato masher. Continue to simmer for about 10 minutes, or until the mixture is reduced by half. Set aside, stir in the lemon juice, and allow to cool to room temperature.

Crumble Topping
In a small bowl whisk together the 1/2 cup flour, 1/3 cup granulated sugar, brown sugar, lemon zest, and salt. Pour in the 4 tbsp melted butter and mix together until crumbles form about the Size of peas. Set aside.

Muffins
Preheat oven to 425F and prepare a muffin tin with liners. In a mixing bowl combine 2 cups of flour, baking powder, and salt. Mix together and set aside. In a large mixing bowl combine sugar, butter, eggs, vanilla extract, and milk. Mix until well combined. Gently fold the wet ingredients into the dry ingredients. It's important not to over mix this can lead a chewy muffin. It’s okay to have a few clumps of flour remaining.
In a small bowl toss the blueberries with 1 tbsp of flour. Gently fold the blueberries into the muffin batter. Use a large ice cream scoop to equally spoon the batter into each muffin tin. Spoon the syrup on top of muffin and a toothpick to swirl it around. Generously top each muffin With the Crumble mixture.
Bake at 425F for 15 minutes, then reduce heat to 375 (do not open the oven!) and bake until golden, about 10 more minutes.
Let cool in the muffin tin for 10 minutes, then transfer to a cooling rack.