Have you ever tasted a slice of fresh red currant cake? Hi! It’s Liz from “Food in Motion” and I’m happy to share my grandmother’s Red Currant Cake recipe with you today. It’s been in the family for years now and most family members know this cake and are reminded of our grandmother when eating it. In July we were back in the Alps enjoying a week of vacation. My daughter was delighted to see that my cousin now has seven chickens that her 12-year-old daughter takes care of. I think this is such a great way to prepare a kid for real life! Not only does she have to feed the chickens, she also has to clean their shed and collect the eggs, which she sells to neighbors and friends. She gets to keep the money she earns, but has to buy new food from the proceeds, and learns about bookkeeping in her own little chicken business!’
While filming, the kids had fun looking for the eggs and feeding the chickens. They also used the freshly discovered eggs for the dough and beat the eggwhites and make the cake.
In my last little video I told you about our au pair Taylor, who was coming to spend the summer with us. Well, she’s here now and is wonderful! What a great experience: to let someone into your life, show them your culture, learn more about theirs and share so much with them. She also starred in this video, guiding the kids through the different steps of the recipe. Actually, it’s super easy to make this cake – just try it out with your kids, too!
Red Currant Cake
2 cups flour
1 teaspoon bakingpowder
1/3 cup sugar
pinch of salt
2 egg yolks
1/2 cup butter
Mix the dry ingredients together, then add the eggs and the butter. Knead with your hands until it holds together. Grease a cake pan with butter and press the dough onto bottom and up the sides of the pan. Set aside.
2 1/2 cups of red currants
4 egg whites
1 1/2 cups ground almonds
1/2 cups sugar
Preheat the oven to 350 °F. Wash the red currants and pick them from their stems, it’s easiest using a fork. In a separate bowl whisk the egg whites until soft peaks form. Fold in the ground almonds and sugar, then add the red currants. Spoon the mixture into the prepared pan and bake for approx. 50 minutes. If the top turns too dark, cover it with aluminium foil and continue baking. Cool and remove the cake from the cake pan. Enjoy! – Lisa.
(photos/text/video: Lisa Nieschlag)
Are you guys brave foodies? Me, not so much. But sometimes I have my moments. Hello everyone, this is Jewels again from Liz & Jewels with another episode for Food in Motion. Here in New York, I see people on the streets all the time with smoothies in unexpected colors – mostly green. So they must be putting things in there that go beyond berries and bananas. Word on the healthy street is that it’s kale and spinach. I did not grow up putting vegetable in my smoothie, but I am willing to give it a try!
So for this culinary experiment I’ve mixed red cabbage, cucumber, pear, pear juice, mint, and for optional seasoning I’ve added lime. As I was making this I kept thinking, “This will NOT be good. Colorful. Photogenic. YES. But not good (to taste). Why am I doing this.” I had a childish “gross-face” on when I finally tried it. But luckily my narrow-minded taste buds were happily surprised because this smoothie actually tastes AMAZING. I promise you: it is sweet, refreshing, minty – basically everything you expect from a smoothie!
This time I was having a little fun making the video by trying out stop motion for the very first time! Yay! Another first!!
And for those who still need a recipe after watching, here we go:
A large handful of chopped up red cabbage
1/3 of a cucumber, sliced
1/2 a pear, sliced
1 cup of pear juice
a few mint leaves
lime for decoration
Throw everything in the mixer. Add some ice cubes. Be creative with the decoration. Enjoy! – Julia
(Video and text: Julia Cawley)
Are you ready to watch a quick and inspiring video showing you how to make a refreshing watermelon salad? Hello, it’s Jewels again from Liz & Jewels, here to share another one of my little Food in Motion videos! As you guys know I’m still kind of a new mama. My daughter Clementine is 11 months old now. She just learned how to crawl and is keeping us on our toes! She spoiled us pretty well by starting to get mobile so late. For the first 10 months we didn’t really need to worry about the outlets, the pointy table corners, the remote control, our dog’s water bowl, the bottom drawers, the open dishwasher, etc. Now, many water puddles, a few accidents, and a couple of dog treats in Clementine’s mouth later, we have gotten used to constantly following her every step. If it gets quiet in the bathroom we know: she got tangled up in the toilet paper again.
I love being a mom but I sometimes miss a night all by myself on the couch, with no one to worry about – just me, myself, and I with my tv show (currently Orange Is the New Black!) and a bowl of food just for me. When I cook for my husband and myself, I try to create a legitimate meal with the usual components. But when it’s just for me, I like a huge bowl of kale salad with parmesan or greek yoghurt with berries or one of my summer favorites is this watermelon salad.
It is so refreshing! The watermelon has such a beautiful sweetness to it, the jalapeño give it some heat, the feta cheese adds the necessary creaminess, and the cilantro adds the special flavor. I sometimes mix in veggie bacon if I have it around and of course you can use real bacon, too! I can eat so much of this salad and then pass out happily with a round watermelon belly.
As you can see in the video, the recipe is super easy:
1/8 of a watermelon
1/2 of a green apple
1/2 of a cucumber
1/2 of a jalapeno (depending on how spicy you like it!)
juice of 1 lime
1/2 block of feta cheese
a few cilantro leaves
Chop up the watermelon, apple and cucumber into bite size cubes. Cut the jalapeno into tiny pieces. Drizzle the lemon juice on top of everything. Finish up with the minced cilantro. Eat all by yourself.- Jewels
(image/video: julia cawley)
Would you like to make some Strawberry-Layered Chocolate Cookies with me today? Hello, it’s Liz from Liz & Jewels with another episode of Food in Motion for decor8. I’ve been longing for strawberry season, and am SO happy it’s now on! My picky 4-year-old daughter happens to love them too, so we share a passion for the little sweet & red fruit. We started planting our own strawberry plants a few weeks ago in our greenhouse and it’s so much fun seeing how their pretty blossoms come out, then produce the fruit and turn into these delicous red berries. It’s even more fun to see my daughter’s eyes light up when she discovered the first berries. It was obvious we should bake something this time using our strawberries. I opted for an easy and child-friendly chocolate cookie recipe, filled with cream and strawberries and topped with a second cookie. These little delicious stacks were devoured in no time!
While I was working on the little film, I was also negotiating with a girl in California named Taylor, wrapping up the deal that she would come visit us this summer to be our AuPair for two months. We were emailing and talking through our summer plans when she told me that she was also a musician and songwriter. I asked her if she would send me some of her music, and she sent me her song „home“! I listened to it and really liked Taylor’s music! The song fit in with the theme of my film perfectly because that is exactly what I felt filming my daughter in the greenhouse and baking with me. These small things make me feel ‘home’!
Strawberry-Layered Chocolate Cookies (makes 10)
1 cup of butter
1 cup powdered sugar
pinch of salt
1 cup flour
1/2 teaspoon baking powder
1 teaspoon vanilla extract
6 tablespoon unsweetened cocoa
2 oz semi-sweet chocolate
Preheat oven to 350 degrees. In a bowl, beat the butter and sift in the sugar and salt. Add flour, baking powder, vanilla extract and cocoa and mix with the electric mixer. Chop the chocolate into little pieces and add to the dough. Knead with hands, form a ball and place it on a lightly floured work surface. Roll it out to 1/6 inches thickness. Use a round cookie cutter (approx. 3 inches diameter) and cut dough into rounds. Transfer cookies to baking sheets, bake for 10-12 minutes and let cool.
Beat the cream into whip cream and put a dollop onto half of the cookies. Cut the strawberries in small pieces and place them on top of the cream. Assemble a second cookie on top, sprinkle with powdered sugar and serve.
(images/text/video: Liz & Jewels)