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Cooking with...#5 LYO POWDERS

December 22, 2017

Cooking with...#5 LYO POWDERS

Christmas baking with LYO

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 😉.

Everyone knows traditional dishes, but with LYO it will not be boring, we tested our recipes with our families. Surprise your guests or spoil yourself by trying: Brownie With Beetroot LYO Powder, Spinach Swirls With Cranberries or the traditional Gingerbread all by pastry chef Aga Półtorak.

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!


BROWNIE With Beetroot LYO Powder

Ingredients for brownie:
  • 185g butter

  • 185g chocolate 70%

  • 150g eggs

  • 250g fine brown sugar

  • 85g wheat flour

  • 40g cocoa

  • 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.

Ingredients for beetroot and mascarpone mousse:
  • 300g whipping cream (divided into two portions 100g plus 200g)

  • 250g mascarpone cheese

  • 60g sugar

  • 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.

 Ingredients for chocolate glaze:
  • 250g chocolate 70%

  • 150g cream 36% fat

  • 80g oil

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.



Ingredients for the gingerbread:
  • 140g icing sugar
  • 60g butter
  • 90g honey
  • 2 eggs
  • 1.5 tsp gingerbread spices
  • 2 tablespoons of your favorite LYO Powder (Cranberry, Rasberry, Kale, Spinach, etc.)
  • 400g plain flour
  • 1 tablespoon cocoa
  • 1 teaspoon baking soda

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.

  • 1 egg white
  • 120g icing sugar sifted through a sieve
  • 1 tablespoon favorite organic LYO Powder

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.



Ingredients for yeast dough with spinach:
  • 500g flour

  • 30g fresh yeast

  • 4g salt

  • 40g fine sugar

  • 20g vanilla sugar

  • 120g melted butter

  • 240ml milk

  • 2 eggs

  • 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).


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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