Coconut & Vanilla – Seite 29 – Coconut & Vanilla

LeinsamenbrotFlaxseed Sourdough Bread

Mein erster richtiger Blogpost in deutsch. Brot ist doch auch sowas deutsches. Eigentlich. Wenn ich mir aber immer so anschaue, was in Deutschland so verkauft wird an „Brot“, wird es mir schlecht. Von Brot kann da keine Rede mehr sein. Was läge da näher, als selber Brot zu backen? Richtiges Brot mit Sauerteig. Mann, war das ein langer Weg oder auch doch nicht. Ein langer Weg der Entscheidung, jetzt endlich die Sache anzugehen, ein Buch auszusuchen und loszulegen. Aber beim Buch ging’s ja schon los. Deutschland will wohl nicht, dass hier gutes Sauerteigbrot gebacken wird. Ein richtig gutes Buch gibt es nämlich einfach nicht. Hauptsächlich oberflächliche Bücher, die dann auch noch in die Süßwarenabteilung abdriften. Nee, danke. Also doch ein englisches Buch. Schon traurig, dass einem ein Amerikaner das Brotbacken erklären muss, oder? Uns der Brotnation!

Und Respekt, Hamelman, ich mag dein Buch! Englischkenntnisse vorausgesetzt. Für den Anfänger alles sehr gut und einleuchtend erklärt. Und Sauerteig ansetzen war auch gleich ein voller Erfolg. Viele Brote habe ich nun in den letzten zwei Monaten gebacken. Und wir sind immer wieder begeistert, wie lecker es ist und auch wie lange sich die Brote halten, ohne hart zu werden oder zu schimmeln.

Nun schiele ich natürlich schon auf Brotzubehör, das ich bald mein eigen nennen möchte, wie z.B. einen Pizzastein (und das ist noch das Harmloseste).

Wer also schon einen Sauerteig in der Familie hat, kann hier in Zukunft vorbeischauen, wenn ich unsere neuen Brote verblogge. Dieses Leinsamenbrot, ist ein gutes einfaches Brot, mit verhältnismäßig weicher Krume und Kruste. Ist nicht mein Favorit, aber vielleicht bin ich einfach kein Leinsamentyp. Aber ausprobieren musste ich es natürlich mal. Und verstecken muss es sich auch nicht. Und wer noch keinen Sauerteig hat und sich mit dem Gedanken schlägt: auf, kauft Euch ein Buch und legt los! Es lohnt sich.

Und findet ihr es gut, wenn ich auch auf deutsch schreibe?

Vor einem Jahr: Kokos Panna Cotta

Vor zwei Jahren: Death by Chocolate

Leinsamenbrot

aus Bread: A Baker’s Book of Techniques and Recipes von Jeffrey Hamelman

Sauerteig

360 g Roggenmehl (Type 997, 1150, ich hab glaub ich sogar 815 verwendet)
285 g Wasser
2 gehäufte EL reife Sauerteigkultur

Quellstück

90 g Leinsamen
270 g Wasser

Die Zutaten für den Sauerteig vermischen und bei Raumtemperatur 14 bis 16 Stunden gehen lassen (über Nacht). Mit Frischhaltefolie abdecken.

Gleichzeitig die Leinsamen in einer kleinen Schüssel mit dem Wasser übergießen. Mit Folie abdecken.

Kompletter Teig

180 g Roggenmehl (dieselbe Sorte wie oben)
360 g 550 Weizenmehl
120 g Wasser
1 gestrichener EL Meersalz
1,5 TL Trockenhefe
das ganze Quellstück
Sauerteig von oben, minus 2 gehäufte EL

Am nächsten Tag:

Alle Zutaten in die Rührschüssel geben. Nicht vergessen die 2 EL Sauerteig für das nächste Brot zu entfernen!

3 Minuten auf erster Stufe kneten, 3 Minuten auf zweiter Stufe kneten.

Mit Frischhaltefolie bedecken und 45 Minuten gehen lassen.

Den Teig in 2 kleine Laibe oder einen großen Laib teilen (ich hab einen großen gemacht) und rund oder länglich wirken. Da ich keinen Pizzastein habe und mir das Transportieren nach dem zweiten Fermentieren zu kompliziert ist, lege ich den/die Laib/e auf eine Silikonmatte, die ich nachher auf das heiße Blech ziehe.

Weitere 60 Minuten gehen lassen.

In der Zwischenzeit schon mal den Ofen vorheizen. Hamelman empfiehlt hier 235° C. Wenn ich meinen Ofen so heiß mache, verbrennt mir schnell die Kruste. Mir reichen deshalb 200° C voll und ganz. Das ist aber ein kleines Experiment, das man für sich selber, das Brot und vor allem den eigenen Ofen herausfinden muss. So hab ich’s auch gemacht.

Das Backblech mit vorheizen, außer ihr habt einen Pizzastein. Dann natürlich den mit heizen. Und wenn ihr keinen Backofen mit Schwadenzugabe habt (Traum!), dann stellt schon mal eine kleine ofenfeste Form auf den Ofenboden.

Wenn der Ofen die gewünschte Temperatur erreicht hat, etwas Wasser im Wasserkocher kochen und in die Form im Ofen schütten. Jetzt habt ihr auch Schwaden. Ich benutze noch eine Sprühflasche, mit der ich noch mehr Wasser in den Ofen sprühe, bevor und nachdem ich das Brot eingeschoben habe.

Jetzt entweder das Brot auf der Silikonmatte auf das heiße Blech ziehen oder mit einem Brotschieber auf das Blech oder den Pizzastein schieben.

Einen großen Laib 40 bis 45 Minuten, zwei kleine Laibe 30 bis 35 Minuten backen.

Auf einem Kuchengitter auskühlen lassen.

PS: Für meine Brotbackversuche benutze ich gefiltertes Leitungswasser und eine Kitchen Aid. Nur falls es jemanden interessieren sollte ;).

Bread is such a German thing. We could be proud of our „bread roots“, but instead, almost all bread that is sold here, doesn’t deserve that name. Don’t get me wrong. The variety is huge, but the taste and shelf life are lacking and the number of ingredients is rising.

Baking my own bread was going around in my head since months. Lots of food bloggers, blogged about making their own sourdough. I was hooked. But it took me a long time to get myself to this point.

It didn’t rely on the blog posts on the internet. What do I have to do, when having the sourdough? Most bloggers stopped here. Maybe one bread recipe followed, but that was it. But the afterwards is the most interesting part. Making bread. Time and again. What I needed was a book. Various recommendations later I chose Bread: A Baker’s Book of Techniques and Recipes by Jeffrey Hamelman. It was the right choice. Hamelman leads you step by step to the world of bread baking, with everything you need to know, including the making of your own sourdough.

So if you are a total newbie to bread baking, I recommend you a good book. If you already have a sourdough waiting for the next dough, I recommend you: bake a bread! For instance this flaxseed bread. It’s a good solid bread with a softer crumb and crust (for a sourdough bread) .

One year ago: Coconut Panna Cotta

Two years ago: Death by Chocolate

Flaxseed Bread

from Bread: A Baker’s Book of Techniques and Recipes by Jeffrey Hamelman

Sourdough

360 g medium rye flour
285 g water
2 heaped Tbsp mature sourdough culture

Soaker

90 g flaxseeds
270 g water

Mix the ingredients for the sourdough and let it ripe for 14 to 16 hours at room temperature (over night). It needs longer in a cold room, shorter in a warm room. Cover with plastic.

At the same time put the flaxseeds in a small bowl and cover with the water. Cover with plastic.

Final dough

180 g medium rye flour
360 g high gluten flour
120 g water
1 Tbsp sea salt
1, 5 tsp instant dry yeast
soaker ( all of above)
sourdough (all of above minus 2 Tbsp)

On the next day, add all the ingredients to the mixing bowl. Don’t forget to remove your part of the sourdough for the next bread!

Mix for 3 minutes on first speed and another 3 minutes on second speed.

Cover with plastic again and let it sit for 45 minutes.

Divide the dough in to two pieces, if you like smaller breads. I made one large loaf. Shape round or oblong. I transfer mine now to a silicone mat on which I will bake the bread later (I drag it onto the hot baking sheet).

Let it fermentate for another 60 minutes.

In the meantime preheat your oven. The books says to preheat to 235 °C. I only preheated to 200 °C. (because otherwise my breads become too dark). You will only find your way of baking the bread with you oven on your own. But after a few breads and taking a few looks at the bread while baking, you’ll know it.

Add a ovenproof dish to the bottom of your oven, while preheating. Also load the oven with you baking sheet, so it heats, too (unless you use a pizza stone).

When the oven has the desired temperature, cook some water in your electric kettle. Pour it into the ovenproof dish in the oven. You so steamed your oven. I also use a spray bottle to steam the oven before and after loading the bread.

Drag the bread with the silicone mat onto the hot baking sheet. Be careful! Or load it with a pizza peel onto the sheet or the pizza stone.

Bake the bread for 40-45 minutes for a large loaf, 30 to 35 minutes for two small loafs.

Let it cool completely on a cooling rack.

PS: I use filtered tap water at room temperature for my bread baking and a Kitchen Aid for kneading, just for whom it may interest.

Erdbeertörtchen mit Joghurt-Limetten-MousseStrawberry Tartlets with Yogurt-Lime-Mousse

Update: Für das deutsche Rezept nach unten scrollen!

I’m back from Flanders! Bruges is such a beautiful city. You can just stay there for a couple of days, because there is so much to see and the beauty of the town is just overwhelming. Another pleasure was a shop there, called Dille & Kamille, which was heaven for everything in the kitchen. And it was cheap! If you’re ever in Belgium or the Netherlands, go there!

picture by http://www.dille-kamille.nl

Before the (straw)berry season is over, I want to give you access to a delicious and beautiful recipe. I found that recipe a while ago in a magazine and this year it was the time to make it.

It looks more difficult than it is. All you need is some time to prepare the different elements. Assembling those isn’t tough.

The tartlets are light and fluffy, fruity and have a nice addition, because of the lime. They are just perfect for summer, and even better for a dinner with friends, because they are so good looking. Don’t forget the chilling time for the end result and maybe even some in between for the mousse. I used dessert rings, that were 8 cm in diameter, which were just perfect for that purpose. In the recipe cleaned yogurt pots were used. You can also use other moulds, that fit. The rings were perfect, because you haven’t turn the whole thing upside down and then turn it around again. You just pull of the ring. Easy.

Vor einem Jahr: Pfirsich Tartelettes

Erdbeertörtchen mit Joghurt-Limetten-Mousse

aus der Zeitschrift kreativ küche

ergibt: 4 Törtchen, je 8 cm Durchmesser

Zutaten:

3 Eier
75 g Zucker
50 g Weizenmehl
30 g Speisestärke
250g Erdbeeren
4 Blätter Gelatine
Saft von 2 Bio-Limetten (natürlich könnt ihr auch noch die abgeriebenen Schalen dazugeben)
75 g Puderzucker
400g Naturjoghurt
3 Eiweiß
Salz

Den Ofen auf 180° C vorheizen.

Eine Backform (20 x 20 cm) mit Backpapier auslegen.

Die Eier mit dem Zucker hell und schaumig schlagen. Mehl mit der Stärke mischen und über die Eier sieben. Mit einem Spatel unterheben. Den Biskuit gleichmäßig in der Form verteilen und 15 Minuten backen bis er goldgelb ist. Den Kuchen auf ein Gitter stürzen und auskühlen lassen. Das Backpapier abziehen.

Dessertringe mit Durchmesser 8 cm (oder andere Ausstecher) nehmen und 4 Kreise aus dem Kuchen stechen.

Die Innenwand der Dessertringe mit Backpapier auskleiden. Die Ringe auf eine Platte stellen, die in den Kühlschrank passt. Je einen ausgestochenen Kuchenboden in die Ringe legen.

Die Erdbeeren waschen und die Strünke entfernen. In dünne Scheiben schneiden. Die großen Scheiben – mit der breiten Seite nach unten – an der Innenseite der Ringe platzieren. Den Rest kleinwürfeln und auf den Kuchenböden verteilen.

Die Gelatine 5 Min. in kaltes Wasser legen. Den Limettensaft und die Hälfte des Puderzuckers erwärmen (+ Limettenschale, wer mag), währenddessen umrühren. Die Gelatine ausdrücken und im warmen Saft auflösen. Vom Herd ziehen,den Joghurt hinzufügen und unterrühren.

Die Eiweiße mit einer Prise Salz steif schlagen und den restlichen Puderzucker nach und nach unterrühren. Das steif geschlagene Eiweiß vorsichtig unter die Joghurtmischung heben. Das Mousse auf den Erdbeeren in den Ringen verteilen. Sollte das Mousse noch nicht fest genug sein, einfach ein paar Minuten in den Kühlschrank stellen, bis es anfängt anzuziehen (wegen der Gelatine), dann verteilen.

Die Törtchen 2-3 Stunden in den Kühlschrank stellen. Vorsichtig die Ringe und das Backpapier entfernen.

Servieren!

picture by http://www.dille-kamille.nl

Before the (straw)berry season is over, I want to give you access to a delicious and beautiful recipe. I found that recipe a while ago in a magazine and this year it was the time to make it.

It looks more difficult than it is. All you need is some time to prepare the different elements. Assembling those isn’t tough.

One year ago: Peach Tartelettes

Strawberry Tartlets with Yogurt-Lime-Mousse

from kreativ küche

yields: 4 tartlets 8 cm in diameter

Ingredients:

3 eggs
75 g sugar
50 g flour
30 g corn starch
250g strawberries
4 sheets gelatine
juice of organic 2 limes (feel free to add the zest as well)
75g powdered sugar
400g plain yogurt
3 egg whites
salt

Preheat the oven to 180° C.

Layer a pan (20 x 20 cm) with parchment paper.

Beat the eggs with the sugar, until fluffy and pale. Combine the flour with the corn starch and sieve over the eggs. Fold in gently with a spatula. Fill the sponge into the pan evenly and bake for about 15 minutes, until golden brown.

Turn out the cake on a cooling rack. Let the sponge cake cool. Strip off the parchment paper.

Use dessert rings 8 cm in diameter (use other moulds, if you don’t have rings). Cut out 4 circles in the size of your rings from the sponge cake. Layer the inside walls of the rings with a strip of parchment paper. Place the rings on a small platter, that fits in your fridge. Place a sponge circle in every ring.

Wash the strawberries and remove the stems. Cut them into thin slices. Place the large strawberry slices – peak up – around the inside walls of the rings. Dice the rest and spread it onto the middle of the sponge circles.

Soak the gelatine sheets in cold water for 5 minutes. Heat the lime juice (optional: with the zest) and half of the powdered sugar, while stirring. Squeeze the soaked gelatine out and resolve it in the warm juice. Remove from the heat. Add the yogurt and combine.

Beat the egg whites with a pinch of salt until stiff. Gradually add the rest of the powdered sugar. Fold the egg whites gently into the yogurt mixture. Spread the mousse on the strawberries in the rings. If the mousse isn’t firm enough let it sit in the fridge for a few minutes, until it starts to set.

Place the tartlets in the fridge for 2 – 3 hours. Gently remove the rings and the parchment paper.

Heidelbeer-Zitronen-TarteBlueberry-Lemon-Tart

Update: Für das deutsche Rezept nach unten scrollen!

Today I’m finally fighting against my writer’s block. I didn’t stop to photograph, or beware! cooking and baking. But when it came to blogging my head was blank.

On the other side I had so many things floating around my head, because just recently I began to work on my diploma thesis. Which is a totally new territory to me.

I would say „so we see what happens next“, but I already know what will happen next… vacation! Yes, finally I’ll have some days off! Next week I will be staying in Bruges in Belgium. From there we will make some trips in Flanders, as to Gent, Brussels, Antwerp, Lille…

I’m excited and looking forward to this trip! If you have ever been there, or live there and have some tips for me, I would be pleased. Let me know!

There happened so much that I can tell you, that fighting down the blockade was really easy! But a blog post is nothing without food. So I recommend you this light and fresh summer tart.

Enjoy some blueberries, as long as you can. This tart is just perfect. Because it can be best eaten cooled. And with it’s tangy flavour of the lemon and the sour cream it’s great in the heat. If you have some other flour in your pantry, than the common wheat flour, mix something up and try it in that crust. Spelt, whole wheat or something gluten-free like quinoa or teff, will make a nutty crust, that pairs well with the filling.

Vor einem Jahr: Meloneneis

Heidelbeer-Zitronen-Tarte

nach einem Rezept von kiss my spatula

Zutaten:

Teig:

100 g weiche Butter
110 g Zucker
1 Ei
150 g Weizenmehl (kann teilweise durch Vollkorn- oder Dinkelmehl ersetzt werden, schmeckt dann nussiger)
1 TL Backpulver

Füllung:

200 g Heidelbeeren
100 g Sahne
200 g saure Sahne
1 Ei
3 EL Zucker
1 TL Vanilleextrakt (optional)
abgeriebene Schale und Saft einer Zitrone

Den Ofen auf 180 °C vorheizen.

Eine 28 cm Tarteform (am besten mit Hebeboden) ausbuttern. Die Butter mit dem Zucker verschlagen. Das Ei hinzufügen und unterschlagen. Das Mehl und das Backpulver dazugeben und gut unterrühren, bis ein glatter Teig entsteht. Den Teig ausrollen und die Form damit auslegen. Den Boden einige Male mit einer Gabel einstechen.

Die Zutaten für die Füllung, bis auf die Heidelbeeren verrühren. In die Form gießen und die Heidelbeeren darauf verteilen.

30 Minuten backen, bis der Rand goldenbraun ist und die Füllung fest ist. Vor dem Servieren abkühlen lassen.

Schmeckt hervorragend kalt aus dem Kühlschrank!

Today I’m finally fighting against my writer’s block. I didn’t stop to photograph, or beware! cooking and baking. But when it came to blogging my head was blank.

On the other side I had so many things floating around my head, because just recently I began to work on my diploma thesis. Which is a totally new territory to me.

I’m excited and looking forward to this trip! If you have ever been there, or live there and have some tips for me, I would be pleased. Let me know!

There happened so much that I can tell you, that fighting down the blockade was really easy! But a blog post is nothing without food. So I recommend you this light and fresh summer tart.

One year ago: Melon Ice Cream

Blueberry-Lemon-Tart

adapted from kiss my spatula

Ingredients:

crust:

100 g butter, at room temperature
110 g sugar
1 egg, at room temperature
150 g flour (if you want, substitute some of the wheat flour with whole wheat flour or spelt flour, which gives the crust a nutty flavour)
1 tsp baking powder

filling:

200 g blueberries
100 g cream
200 g sour cream
1 egg
3 Tbsp sugar
1 tsp vanilla extract (optional)
zest and juice of one lemon

Preheat the oven to 180 °C.

Butter a 28 cm tart pan with a removable bottom (if you have). Beat the butter with the sugar, until light and fluffy. Add the egg and mix well. Add the flour and the baking powder and mix until combined. Roll out the dough and lay out your tart pan with it. Prick the bottom a few times with a fork.

Whisk together the ingredients for the filling, except the blueberries. Pour it into the tart pan and spread on the blueberries.

Bake for about 30 minutes, until the edges are golden brown and the filling is set. Let it cool completely, before serving. Tastes great cold out of the fridge!

Erdbeerlikör, Basilikum-Olivenöl & HolunderblütenessigStrawberry Liquor, Basil Olive Oil & Elderflower Vinegar

Update: Für die deutschen Rezepte nach unten scrollen.

These beauties are my latest experiments.

This is the first time I’ve mixed them up. But I’m sure, they will turn out great. Because how shouldn’t liquor, oil and vinegar with these ingredients turn out great?!

I’ve made liquor before. With elderflower or peaches. I made the elderflower one this year again. It’s perfect. So if you can still lay you hands on elderflowers, pick them immediately and make something special! We wanted to make even more, but the season here is already over.

But so has the season of strawberries and basil begun.

Yesterday we went picking strawberries on a huge field. The fruits were delicious and we bought over 2 kilos for 6,50 Euros.

After coming home, I dived into the kitchen, ready to make jam and liquor. What a feast!

And so I’m looking forward to the raspberry season in 3-4 weeks. I can’t wait for them and even more jam!

Vor einem Jahr: Zitronen-Rosmarin-Kekse

Erdbeerlikör

Ergiebt: ca. 1 Liter

Zutaten

300 g Erdbeeren
200 g Zucker
ca. 500 ml Korn (oder anderen Alkohol ohne Eigenschmack, der um die 38 Vol. % hat)
optional : gefiltertes Wasser

Die Erdbeeren putzen und die Strünke entfernen. Mit einem Zahnstocher mehrmals einstechen. In eine sterilisierte 1 l Weithalsflasche geben. Den Zucker dazu und mit dem Korn auffüllen, bis alles bedeckt ist. Verschließen und vorsichtig schütteln bis sich der Zucker aufgelöst hat.

An einem dunklen Ort 4 Wochen lagern. Dann den Likör kosten, ob das Aroma sich schon voll entwickelt hat. Wenn nicht, nochmal 4 Wochen lagern. Den Likör durch ein Sieb filtern und die Erdbeeren wegschmeißen. Den Likör verdünnen (wer mag), bis der gewünschte Alkoholgehalt erreicht ist. Den Likör in eine sterilisierte Flasche füllen.

Innerhalb eines Jahres aufbrauchen.

Basilikum-Olivenöl

ergibt: 0,5 Liter

Zutaten

einen großen Bund Basilikum
ca. 0,5 l gutes Olivenöl

Die Blätter von den Stängeln zupfen, waschen und trocknen. Am besten eine Salatschleuder und anschließend ein Küchenhandtuch benutzen um sie vorsichtig zu trocknen.

In eine sterilisierte 0,5 l Weihalsflasche geben und mit Olivenöl befüllen. Verschließen und an einem trockenen Ort lagern.

Das Öl durch ein Tuch filtern und die Blätter wegwerfen. Das Öl in eine neue sterilisierte Flasche füllen.

Innerhalb von 6 Monaten aufbrauchen.

Holunderblütenessig

ergibt: 1 Liter

Zutaten:

etwa 15 Holunderblütendolden, je nach Größe
etwas weniger als 1 l Weißweinessig

Schaut euch die Holdunderblüten genau an, um Insekten zu entfernen. Leicht über dem Spülbecken schütteln, damit die Insekten rausfallen.

In eine sterilisierte 1 l Weithalsflasche geben. Ich hab so viele reingesteckt wie reingepasst haben. Mit dem Essig auffüllen und die Flasche verschließen. Die Flasche schütteln und an einem dunklen Ort 4-8 Wochen ziehen lassen. Einfach mal probieren, ob das Aroma schon stimmt.

Den Essig durch ein Tuch filtrieren und in eine sterilisierte Flasche füllen.

Hält sich mindestens 1 Jahr.

These beauties are my latest experiments.

This is the first time I’ve mixed them up. But I’m sure, they will turn out great. Because how shouldn’t liquor, oil and vinegar with these ingredients turn out great?! I’ve made liquor before. With elderflower or peaches. I made the elderflower one this year again. It’s perfect. So if you can still lay you hands on elderflowers, pick them immediately and make something special! We wanted to make even more, but the season here is already over.

But so has the season of strawberries and basil begun. Yesterday we went picking strawberries on a huge field. The fruits were delicious and we bought over 2 kilos for 6,50 Euros. After coming home, I dived into the kitchen, ready to make jam and liquor. What a feast! And so I’m looking forward to the raspberry season in 3-4 weeks. I can’t wait for them and even more jam!

One year ago: Lemon-Rosemary-Cookies

Strawberry Liquor

yields: about 1 litre Ingredients:

300g strawberries
200g sugar
about 500 ml korn (or other alcohol, that contains no flavour and about 38% alcohol)
optional : filtered water

Clean the strawberries. Remove the hulls and prick them with a toothpick several times. Add them to a wide-necked sterilized bottle. Add the sugar and fill it up with the korn, until everything is covered. Close with a lid and shake gently, until the sugar has dissolved. Store in a dark place for at least 4 weeks. Then try a spoonful, if the flavour has already fully developed. If not store another 4 weeks. Filter the liquor and discard the strawberries. Thin the liquor with filtered water down, until you’ve reached the desired alcohol content. Consume within a year.

Basil Olive Oil

yields: 0,5 litres

Ingredients:

one large bunch basil
about 0,5 litres good-quality olive oil

Pick the leaves from the stems. Wash the leaves. Dry them. Perfect would be using a salad spinner and afterwards some kitchen towel to pat them dry gently. Fill a wide-necked sterilized bottle with the basil leaves. Add the olive oil. Close with a lid and store in a dark place for four weeks. Filter the oil and discard the leaves.

Consume within 6 months.

Elderflower Vinegar

yields: 1 litre

Ingredients:

about 15 elderflower heads, depending on the size
a bit less than 1 litre white wine vinegar

Inspect you elderflower heads to remove any insects. Shake them gently over you kitchen sink, so insects fall out. Add them to a wide-necked sterilized bottle. I added as much elderflower heads to the bottle as possible. Fill it up with the vinegar. Seal the bottle. Give it a shake and let it stand in a dark place for 4-8 weeks. Give it a try, if you are curious. Filter the vinegar with a kitchen cloth, before using.

CantucchiniCantucchini

Update: Für das deutsche Rezept nach unten scrollen.

Last week I visited my beloved hometown. One evening I was out in a restaurant, where I ordered a chai tea after dinner. On the plate with the tea, there it was: a cantucchini, also known as biscotti di Prato (to be correct: it’s one biscotto and several biscotti). An Italian cookie specialty.

Something I’ve never liked. That’s because every time, when I lied my hands on one of these, they were hard like a rock (literally). They were no fun to eat. And so they had no specific taste to me. Because how do you taste something, that doesn’t dissolve in your mouth?

But of course, I took the cantucchini in my hand and gave it a try. I just can’t say no to any cookie. And then it happened… it wasn’t hard like a rock!

It was crisp, maybe a bit more than crisp, but that’s ok, because it was slightly dense and chewy and not that hard in the middle. It was even tasty. I wondered where the rock-biscotti came from in the last 15 years and what the people had done with them.

Later that week I was still thinking about that biscotto. I searched the internet and found a recipe, which I baked yesterday. And I really like them. They are firm and crisp outside, and dense and chewy and a bit soft inside. Slightly sweet and spiked with big almond pieces.

The cookies are baked twice, thus they get there hardness. These are very ancient cookies and baking them twice makes them storable for a long time. Of course, if you like them very hard bake them a bit longer.

Cantucchini oder Biscotti di Prato

nach einem Rezept von Kleiner Kuriositätenladen

Zutaten:

100 g ganze Mandeln
300 g Weizenmehl
1 TL Backpulver
170 g Zucker
2 Eier
1 Eigelb
1 Prise Salz
50 g gemahlene Mandeln

Den Ofen auf 180° C vorheizen.

Die Mandeln in eine kleine Schüssel geben und mit kochendem Wasser übergießen bis sie bedeckt sind. 10-15 Minuten stehen lassen. Das Wasser abgießen und die Mandeln mit kaltem Wasser abspülen und abtropfen lassen. Jetzt kann die Haut einfach abgelöst werden (die Mandeln aus der Haut schnippen). Mit einem Geschirrtuch trocknen. Auf einem Backblech verteilen und für 10 Minuten bei 180° C trocknen.

Die Mandeln grob hacken.

Die restlichen Zutaten mischen und verknetet, bis sich ein Teig gebildet hat und alle Zutaten gut vermischt sind. Die gehackten Mandeln dazugeben und unterkneten.

Den Teig halbieren. Zu Rollen formen, die so lang sind wie das Backblech breit. Auf das Blech setzen und bei 180° C 20-25 Minuten backen, bis sie goldbraun sind.

Aus dem Ofen nehmen und etwas abkühlen lassen, aber nicht komplett! Die Rollen schräg in 2,5 cm dicke Scheiben schneiden. Die Scheiben auf das Blech stellen (nicht legen) und für 10 Minuten backen. Abkühlen lassen und luftdicht verstauen.

But of course, I took the cantucchini in my hand and gave it a try. I just can’t say no to any cookie. And then it happened… it wasn’t hard like a rock!

Cantucchini or Biscotti di Prato

adapted from Kleiner Kuriositätenladen

Ingredients:

100 g whole almonds
300 g wheat flour
1 tsp baking powder
170 g sugar
2 eggs
1 egg yolk
1 pinch of salt
50 g grounded almonds

Preheat the oven to 180° C.

Place the whole almonds in a small bowl and dash with bowling water, until covered. Let it rest for 10-15 minutes. Drain the almonds, then rinse with cold water and drain again. The skins of the almonds can now be removed easily. Dry the almonds in a kitchen towel. Spread them on a baking sheet and dry them at 180°C for 10 minutes.

Chop the almonds coarsely.

Place the rest of the ingredients in a bowl and knead, until a firm dough has formed and the ingredients are all incorporated. Add the copped almonds and knead until incorporated.

Divide the dough into two pieces. Roll it out into logs, which are as long as your baking sheet is wide. Place them onto the sheet and bake them at 180°C for 20-25 minutes. They should be golden brown.

Take them out of the oven and let them cool off a bit, but not entirely! Cut the logs slantwise into 2,5 cm thick slices. Place the slices upright on the sheet and bake for another 10 minutes.

Let them cool off and store in an airtight container.

Rhabarber Streusel TarteRhubarb Streusel Tart

Update: Für das deutsche Rezept nach unten scrollen!

Another rhubarb recipe, yes! Because you have to use rhubarb, as long as you get it.

And this recipe is a hit! The recipe itself doesn’t read like one, but as soon as you’ve taken the first bite you’ll be convinced.

A flaky, buttery crust with tart, mellow rhubarb and all this topped with crispy, spicy streusel! I mean, how should it become even better?

The crust is really thin when rolled out, but don’t worry it won’t break when baked. I’ve used a tart pan, which was really fully loaded. But it worked! You can also use a spring-form pan.

As it is rhubarb season, rhubarb recipes are all over the internet. And so a question arises: Peeling or not? Some peel it all way long, some never. I was not only confused, but I always didn’t liked the idea of peeling off the bright red skin of the rhubarb. I mean, that’s one of the great characteristics of rhubarb, isn’t it? So I searched the internet. Summarized: modern rhubarb varieties have less strings so there is no need to peel. Just chop the ends, and if there are any strings coming off, peel them. So this is my way in the future, forever.

I also heard of some rhubarb varieties, that are red inside, too. It’s called strawberry rhubarb and looks really beautiful. Look at that from a post from Nicky. Unfortunately I’ve never seen it here.

We have been offered a lot rhubarb from a friend, who cannot work it up anymore. So do you have any suggestions, what to do with a lot rhubarb? I knew we could make jam, but I am not such a big fan of (strawberry-) rhubarb jam. So I will be thankful for any tips.

Vor einem Jahr: Rhabarber-Streusel-Kuchen

Rhabarber Streusel Tarte

ergibt: eine 28 cm Tarte

Zutaten:

350 g Mehl
210 g Zucker
1 Eigelb
225 g weiche Butter
1 Prise Salz
70 g Löffelbiskuits
500 g Rhabarber
1/4 TL Muskatnuss
1/4 TL Zimt

150 g Mehl, 50 g Zucker, das Eigelb, 75 g Butter und das Salz mit einem Esslöffel kaltem Wasser verkneten bis man einen glatten Teig erhält. Zu einer Scheibe formen und in Frischhaltefolie gewickelt 30 Minuten kalt stellen.

Die Löffelbiskuits im Blitzhacker zerkleinern. Alternativ die Löffelbiskuits in einen großen Gefrierbeutel geben, verschließen und mit einem Nudelholz darüberrollen, bis die Kekse zermahlen sind.

The Rhabarber putzen, die Enden abschneiden und in 1 cm kurze Stücke schneiden.

200 g Mehl, 100 g Zucker, Muskat, Zimt und 150 g Butter in Stücken verkneten, bis man Streusel erhält. Kalt stellen.

Den Ofen auf 180° C vorheizen.

Die Tarteform ausbuttern oder den Boden mit Backpapier auslegen und nur den Rand buttern, so wie ich.

Den Teig ausrollen und die Form damit auskleiden. Die Löffelbiskuitkrümel darauf verteilen. Den Rhabarber gleichmäßig darauf verteilen. Wenn der Rhabarber sehr sauer ist, 60 g Zucker darauf streuen. Ich hab das weggelassen und ich fand es gut so (aber das ist natürlich abhängig vom jeweiligen Rhabarber). Die Streusel oben drauf verteilen.

Die Tarte 45-50 Minuten backen.

Abkühlen lassen oder lauwarm mit einer Kugel Eis genießen.

Another rhubarb recipe, yes! Because you have to use rhubarb, as long as you get it.

And this recipe is a hit! The recipe itself doesn’t read like one, but as soon as you’ve taken the first bite you’ll be convinced.

A flaky, buttery crust with tart, mellow rhubarb and all this topped with crispy, spicy streusel! I mean, how should it become even better?

The crust is really thin when rolled out, but don’t worry it won’t break when baked. I’ve used a tart pan, which was really fully loaded. But it worked! You can also use a spring-form pan.

One year ago: Rhubarb-Streusel-Cake

Rhubarb Streusel Tart

yield: one 28 cm tart

Ingredients:

350g flour
210g sugar
1 egg yolk
225g butter, at room temperature
pinch of salt
70g ladyfingers
500g rhubarb
1/4 tsp grated nutmeg
1/4 tsp cinnamon

Knead 150g flour, 50g sugar, the egg yolk, 75g butter and the salt with one tbsp of cold water in a medium bowl, until you have a smooth dough. Shape a flat ball, wrap in plastic wrap and refrigerate it for 30 minutes.

Crush the ladyfingers in a food processor or alternatively in a plastic bag with you rolling pin.

Clean the rhubarb, chop off the ends and chop into 1 cm pieces.

Combine 200g flour and 100g sugar, add nutmeg, cinnamon and 150g butter in pieces. Knead until you have streusel. Store cool.

Preheat the oven to 180°C.

Butter your tart pan (28 cm in diameter). Or line the bottom with parchment paper and only butter the rim, as I did.

Roll out the dough and line the pan with it. Spread the ladyfinger crumbs. Then spread the rhubarb evenly. If your rhubarb is very tart, spread 60g of sugar on it now. I left that out and it was very good like that. Spread the streusel on the rhubarb.

Bake the tart for 45-50 minutes.

Let it cool or enjoy warm with a scoop of ice cream.

French Toast oder Arme RitterFrench Toast

Update: Für das deutsche Rezept nach unten scrollen!

I told you about the ultimate french toast. I promised to blog about it. And this is it:

I didn’t made this recipe up myself. That’s because I was never a fan of french toast. For me french toast was always eggy, soggy and so not worth making. But I’m always open to like things I do not like. By the way, I’m still looking for recipes, that will make me love cauliflower and brussel sprouts.

Well, this recipe did make me love french toast. It’s a revelation. It’s not soggy and not eggy. It will taste great with maple syrup, like this:

Or with cinnamon-sugar, like this:

Do not use the supermarket toast! I won’t begin the toast discussion again, I think you know what I’m talking about. If not, read about it here.

I used the homemade toast for this. It was just perfect. If you don’t want to bake it yourself, buy a bread with texture inside, which is not too fluffy. Otherwise the french toast will be soggy and there is no way to get a soggy toast firm and crispy again.

Thank you, Jennifer!

Vor einem Jahr: Rhabarber-Streusel-Kuchen

French Toast

nach einem Rezept von Foodess

für 2-3 Personen

Zutaten:

80 ml Vollmilch
2 Eier
1 EL Ahornsirup
1/2 TL Vanilleextrakt
1 Prise Salz
6-8 Scheiben gutes Toastbrot (z.B. dieses), je nach Größe des Brotes und eures Hungers
Butterschmalz

Die Milch mit den Eiern, Ahornsirup, Vanilleextrakt und Salz in einer flachen Schüssel verschlagen. Zwei große Pfannen auf mittlere Hitze erwärmen. Etwa 1 EL Butterschmalz pro Pfanne hineingeben. Warten bis es geschmolzen ist. Das Brot in die Eiermischung legen, dann umdrehen. Es sollte sich vollgesaugt haben, aber nicht lätschig sein. Etwas abtropfen lassen. Die Toasts anbraten. Es sollten 3 Toasts in eine Pfanne passen. Anbraten bis sie goldbraun sind, dann umdrehen. Wenn er rundherum goldbraun ist, die Mitte fest und der Toast leicht knusprig ist, ist er fertig.

Mit Ahornsirup und/oder Zimtzucker servieren.

Wenn ihr noch etwas von der Ei-Mischung übrig habt, hebt sie in einem Behälter im Kühlschrank auf, und macht am nächsten Morgen nochmal eine Ladung French Toast!

I told you about the ultimate french toast. I promised to blog about it. And this is it:

Well, this recipe did make me love french toast. It’s a revelation. It’s not soggy and not eggy. It will taste great with maple syrup, like this:

Or with cinnamon-sugar, like this:

Do not use the supermarket toast! I won’t begin the toast discussion again, I think you know what I’m talking about. If not, read about it here.

Thank you, Jennifer!

One year ago: Rhubarb-Streusel-Cake

French Toast

adapted from Foodess

for 2-3 persons

Ingredients:

80 ml whole milk
2 eggs
1 Tbsp maple syrup
1/2 tsp vanilla extract
pinch of salt
6-8 slices of good white sandwich bread, depending on the size of the bread and your hunger
clarified butter or butter for the skillet

Whisk the milk, eggs, maple syrup, vanilla extract and salt together in a shallow bowl. Heat two large skillet at medium heat. Add the (clarified) butter. About one tablespoon per skillet. Wait until melted. Dip the bread in the egg mixture, turn around. It should be soaked, but not soggy. Let it drip off a bit. You don’t want to create a egg lake around your toast. Cook the toasts. 3 toasts should fit in one skillet. Cook until golden brown, than turn on the other side. The centre should be firm and the toast lightly crisp.

Serve warm with maple syrup or cinnamon-sugar.

If you have some egg mixture left, store it in a shallow airtight container and make another batch the next morning!

ToastbrotToast

Update: Für das deutsche Rezept nach unten scrollen!

Today we talk about toast or sandwich bread.

You know that kind of toast bread lying in the supermarkets. Full of air, missing flour. Mostly just wheat. Squishy texture. To talk about bread here, is ridiculous.

But it’s easy to have on hand, either stored in the fridge for weeks or in the freezer. It’s good for a quick breakfast, if there’s no more bread or granola in the house. Sad, but happens. I also use mine for meatballs or meatloaf. And of course for sandwiches. But just toasted. I’d never understood, why people don’t toast their toast. Creepy.

I don’t like sloppy bread. Bread just isn’t used to be sloppy or squishy or something similar. Coming from „the country of bread“, I just know.

I always considered toast from the supermarket as „ok“. Not good – not bad. Bu then I baked my own a few weeks ago. And it was a revelation. It’s so much better, you can even eat it untoasted and it’s good that way. It tastes like bread. It’s firm, but not too firm. You can vary with the flours. I made it with wheat and another with rye and wheat (50/50). I loved the rye-wheat one.

You can also freeze it. And if you want to take out single slices from the freezer, cut it first, freeze it then.

It did get even better, as I made french toast, which I was never a fan of. But I got a recipe in the hands, which called itself a revelation, too (recipe follows). The problem often which french toast is, that the bread (because often used toast from the supermarkets) gets soggy immediately through and through. And you don’t get a thoroughly soaked toast crispy again. But a soft french toast just isn’t right. And delicious. So this toast bread is the solution. It’s perfect for this purpose. Too.

What’s really convincing here is, that there’s not a lot work involved. Mixing together, short waiting, mixing, waiting longer, form the bread, wait again and bake. So it’s perfect for preparing, when you are already making something else at home. So you can take a look at it from time to time, while not investing a lot of time.

So my advise is to bake your own, if you don’t have access to good one.

Toastbrot

nach einem Rezept von Marzipan

ergibt: ein 25 cm Brot

Zutaten:

400 g Mehl (verwende was du magst, nur keine Type 405; Ich hab einmal 550 Weizenmehl verwendet und einmal Weizen und Roggen 50/50 gemischt)
1 TL Salz
1 TL Zucker
1 EL Trockenhefe
225 ml Milch
2 EL or 30 g Butter
100 ml Wasser

Die trockenen Zutaten mischen.

In einer kleinen Kasserole die Milch mit der Butter erwärmen, bis die Butter geschmolzen ist. Das Wasser dazugeben. Die Mischung sollte lauwarm sein (sonst abkühlen lassen).

Die Butter-Milch-Mischung in das Mehl schütten und kneten, bis ein homogener Teig entsteht. Mit Folie oder einem feuchten Geschirrtuch abdecken und 20 Minuten gehen lassen.

Nochmal kneten, bis der Teig glatt ist und sich etwas von der Schüssel löst. Es ist normal, dass der Teig klebrig ist und an euren Fingern kleben bleibt. Wieder abdecken und 45-60 Minuten gehen lassen, bis der Teig sich in der Größe verdoppelt hat.

Eine Kastenform ausfetten.

Die Arbeitsplatte leicht bemehlen und den Teig aus der Schüssel nehmen. Den Teig in einen langen Laib formen. Dabei den Teig rollen und leicht drücken. Den Teig mit der Naht nach unten in die Form geben und die Form wieder abdecken. Nochmal 45-60 Minuten gehen lassen. Es kann sein, dass der Teig bis zur Kante hochgeht, je nach Formgröße und Mehlart.

Den Ofen auf 200° C vorheizen.

Das Brot 35 Minuten backen, bis es goldbraun ist. Wenn man ein Thermometer reinsteckt, sollte es im Brot 95° C anzeigen.

Aus der Form holen und auf einem Gitter abkühlen lassen.

Today we talk about toast or sandwich bread.

You know that kind of toast bread lying in the supermarkets. Full of air, missing flour. Mostly just wheat. Squishy texture. To talk about bread here, is ridiculous.

I don’t like sloppy bread. Bread just isn’t used to be sloppy or squishy or something similar. Coming from „the country of bread“, I just know.

You can also freeze it. And if you want to take out single slices from the freezer, cut it first, freeze it then.

So my advise is to bake your own, if you don’t have access to good one.

Toast Bread

adapted from Marzipan

yield: one 25 cm loaf

Ingredients:

400g bread flour (play with what you like; I used wheat 550 flour and I made another with rye and wheat flour mixed 50/50)
1 tsp salt
1 tsp sugar
1 Tbsp dry yeast
225ml milk
2 Tbsp or 30g butter
100ml water

Mix the flour, with the sugar, dry yeast and salt in a medium bowl.

In a small saucepan heat the milk with the butter, until the butter has melted. Add the water. The mixture should be lukewarm. Pour the milk in the flour mixture and let it knead (or knead it yourself) shortly, until just combined. Cover the bowl with a damp kitchen towel or plastic wrap and let it rest for 20 minutes.

Knead again, until the dough is smooth and comes of the sides of the bowl a bit. It’s normal that the dough is a bit sticky here and sticks to your finger when touched. Cover again with the damp towel or plastic wrap and let the dough rise until doubled, for about 45-60 minutes.

Butter your loaf pan.

Take the dough out of the bowl on a lightly floured surface. Shape the dough into a loaf. Don’t knead. Just roll, push lightly and shape it. Place the dough in the buttered pan, with the seam downside.

Cover the pan again with the damp towel or plastic wrap. Let it rise again for 45-60 minutes.

The dough rises until the rim of the pan, maybe above it, too. Depending on the size of you pan and the flour mixture you used.

Preheat the oven to 200°C.

Bake the loaf for 35 minutes, until golden brown. If you stick an thermometer inside the loaf it should register 95°C. Transfer to a rack to cool.

Rhabarber MuffinsRhubarb Muffins

Update: Für das deutsche Rezept nach unten scrollen!

We spotted the first rhubarb from Germany this year in the supermarket. But we had to lay our hands on it, nonetheless. At the farmer’s market they had the first German asparagus last weekend. But for 15 €/kg I can resist a few weeks more. Although I love asparagus, too. So at home we thought about what to do with the rhubarb. It didn’t want to make a cake, since it’s often too much for us two to eat. As I made some really good muffins a few days before, they came to my mind. As well as a crumble. So we made both.

The muffin recipe is a variation of my new favourite muffin recipe, for which I searched really really long. In fact I looked for the perfect chocolate chip muffin recipe. But that’s another story. But be sure, it will follow! Because those chocolate chip muffins are to die for. The rhubarb muffins are slightly crispy on the outside, but very soft inside, filled with creamy rhubarb bites. It’s just perfect for welcoming spring.

Spring itself welcomed me too, with a nice allergy to some pollen. I have no clue, since it’s the first time ever. But I know it’s a pollen allergy, since my eyes are red and sore, which they wouldn’t, if it would be a normal cold (my other symptoms would suggest I have a cold). Thank you spring, I welcome you nonetheless (especially because my enemy – the winter – has gone finally)!

If you want to get rid of the last frozen rhubarb remains in your freezer – like I did some weeks ago, which was just right, cause who wants to eat the old one from last year, if you can have fresh one from this year?- I recommend you my quick and easy rhubarb streusel cake, which I posted last year. You can even bake it with the frozen rhubarb bites! I wouldn’t try the muffins with the frozen rhubarb, because they will get eventually too soggy. And no one fancies soggy muffins…

Rhabarber Muffins

ergibt: 12 Muffins

Zutaten:

300 g Mehl
3/4 EL Backpulver
1/2 TL Natron
1 Prise Salz
100 g Butter
150 g Zucker
2 Eier
3/4 TL Vanilleextrakt
1/4 TL gemahlene Vanille (optional; ansonsten die Menge an Vanilleextrakt um einen 1/4 TL erhöhen)
330 gNaturjoghurt
150 g Rhabarber, geputzt und geschält
ein Spritzer Zitronensaft

Den Ofen auf 190° C vorheizen.

Den Rhabarber in kleine Stücke schneiden (1 cm x 1 cm). In einer kleinen Schüssel mit einem Spritzer Zitronensaft mischen.

Das Mehl mit dem Backpulver, Natron und Salz vermischen. In einer anderen Schüssel die Butter mit dem Zucker aufschlagen. Nacheinander die Eier dazugeben und unterrühren. Den Vanilleextrakt und die Vanille unterrühren. Den Joghurt und das Mehl abwechseln unterrühren. Zum Schluss den Rhabarber unterrühren (sollte sich beim Rhabarber Flüssigkeit gebildet haben, diese vorher abgießen).

Ein Muffinblech mit Papierförmchen auslegen. Die Förmchen komplett füllen, aber nicht so dass sie überlaufen natürlich.

20-25 Minuten backen, bis sie goldbraun sind und ein Holzstäbchen teigfrei rauskommt.

Abkühlen lassen.

Rhubarb Muffins

makes 12 large muffins

Ingredients:

300g flour
3/4 Tbsp. baking powder
1/2 tsp. baking soda
pinch of salt
100g butter
150g sugar
2 small/medium eggs
3/4 tsp. vanilla extract
1/4 tsp. grounded vanilla (optional; otherwise increase the amount of vanilla extract by 1/4 tsp.)
330g plain yogurt
150g rhubarb, washed and peeled
splash of lemon juice

Preheat the oven to 190°C.

Chop the rhubarb into small pieces (1 cm x 1 cm). Put in a small bowl. Add a splash of lemon juice and mix.

In a medium bowl whisk together flour, baking powder, baking soda and salt. In the bowl of your stand mixer cream the butter and sugar with the paddle attachment (or with your hand mixer in a large bowl). Add the eggs one at a time. Beat in the vanilla extract and grounded vanilla (optional). Add the yogurt and the flour alternating. Blend well. Finally stir in the chopped rhubarb (if there is some liquid in the bowl with the rhubarb, remove the liquid first, then add the rhubarb).

Line a muffin sheet with muffin cups. Fill the cups to the top, they should even be slightly overfilled (the batter should not run out of the cups, of course).

Bake for 20-25 minutes, until golden brown and a tester comes out clean. Let cool.

Hefekuchenkranz mit Nuss-Schoko-Meringue-FüllungYeasted Meringue Coffee Cake

Update: Für das deutsche Rezept nach unten scrollen!

The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake.

Theses cakes were just gorgeous! We loved them both! The first was gone after one day. We had to bake a second one to get some photos of the product. And of course we loved them so much, we wanted a second one instantly. The original recipe is already for two cakes, but as we are only the two of us, that would have been too much. Also yeasted cakes and breads are the best on the day baked, and still good on their second day, but then they get dry. So it was better to bake a second one, after two days.

I filled the first cake with the filling provided in the recipe: Chopped pecans, semisweet chocolate and the cinnamon-sugar-mixture. That was indeed the best. For the second I used hazelnuts instead of pecans and milk chocolate, but it wasn’t as good as the first. But I have to admit, I used a different brand of chocolate, which wasn’t the right one for this kind of use. And the pecans were also a lot better than the hazelnuts. But in my opinion, pecans are the best nuts on… well, yes the world. And I recommend to chop the nuts yourself. The pieces are bigger and it just tastes better then. Sorry, it’s just like that. And I wouldn’t try using the bought chopped ones. I know it’s easier. But trust me here.

Is also used only one egg white for the meringue for one cake, because some people found two too much. I just can say, that one is enough and didn’t miss a second one. Below I give you the recipe, with my personal adjustments already incorporated.

I would really like to try a savory one with cheese and ham or anything. Just wondering, how it works out with the sweet meringue?! Anyone tried this out?

If sweet or savory, this is a perfect comfort treat for any time of the day and I highly recommend to bake this coffee cake. Accompanying this great cake with great comforting music, I recommend you The Shepherd’s Dog from Iron and Wine. It’s my favourite CD right now, that’s rotating upside down in my player these days. Love it!

Thanks for the great challenge!

Vor einem Jahr: Schokoladen-Macarons mit Himbeerfüllung

Hefekuchenkranz mit Nuss-Schoko-Meringue-Füllung

ergibt: einen Kranz

Für den Teig:

Zutaten:

300 g Mehl
25 g Zucker
1 Prise Salz
1 1/8 TL Trockenhefe
90 ml Milch
30 ml Wasser
70 g Butter
1 Ei

Die Milch mit der Butter in einer kleinen Kasserole erwärmen, bis die Butter geschmolzen ist. Das Wasser dazugeben. Abkühlen lassen, bis die Mischung lauwarm ist.

230 g Mehl, Salz, Zucker und Hefe mischen. Nach und nach die Milch dazugeben und verkneten. Wenn es ein homogener Teig ist, das restliche Mehl und das Ei dazugeben. Gut verkneten. 2-3 Minuten zusätzlich kneten.

Die Schüssel mit Folie oder einem feuchten Tuch abdecken und 45-60 Minuten gehen lassen, bis der Teig doppelt so groß ist.

Für die Füllung:

Zutaten:

55 g gehackte Pekannüsse
15 g Zucker
1/4 TL Zimt
90 g gehackte Zartbitterschokolade

Den Zucker mit dem Zimt mischen.

Für den Meringue:

Zutaten:

1 Eiweiß (Eigelb zum Bestreichen des Kuchens verwenden)
1 Prise Salz
1/4 TL gemahlene Vanille
55 g Zucker

Wenn der Teig gegangen ist, den Meringue machen. Dazu das Eiweiß mit dem Salz steif schlagen. Die Vanille und nach und nach den Zucker dazugeben und weiterschlagen bis das Eiweiß sehr steif ist und glänzt.

Die Arbeitsplatte leicht bemehlen und den Teig auf eine Größe von 50 x 25 cm ausrollen.

Den Meringue gleichmäßig darauf verteilen, aber 3 cm zum Rand hin ausparen. Den Zimtzucker auf den Meringue streuen, dann die Nüsse und dann die Schokolade.

Den Teig von der langen Seite her aufrollen. Die Naht festdrücken. Einen Kreis bildend vorsichtig auf ein Backblech mit Backpapier legen, die Naht sollte unten sein. Die Enden zusammenbringen und zusammendrücken.

Den Kuchen nochmal abdecken und 45-60 Minuten gehen lassen.

Den Ofen auf 180° C vorheizen.

An der Außenseite in 5 cm Abschnitten einschneiden. Die Küchenschere hat dafür gut funktioniert. Keine Angst, man schneidet nicht zu tief in den Kuchen und es läuft auch nicht viel aus.

Das übrige Eigelb mit einem Teelöffel Milch oder Sahne mischen und den Kuchen damit bestreichen,

Den Kuchen 20-25 Minuten backen bis er goldbraun ist.

The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake.

I would really like to try a savory one with cheese and ham or anything. Just wondering, how it works out with the sweet meringue?! Anyone tried this out?

Thanks for the great challenge!

One year ago: Chocolate Macarons with Raspberry Filling

Yeasted Meringue Coffee Cake

yields: one cake

For the dough:

Ingredients:

300g flour
25g sugar
pinch of salt
1 1/8 tsp. active dried yeast
90ml milk
30ml water
70g butter
1 egg

Heat the milk with the butter in a small saucepan, until warm and the butter has just melted. Add the water. Let the mixture cool, until it is not warmer than 35°C, if necessary.

In a large bowl combine 230g of the flour, the salt, sugar and the yeast. Gradually add the milk mixture and knead with dough hook of your stand mixer, until well blended. Add the rest of the flour and the egg. Knead again until everything is incorporated. Knead 2-3 minutes more.

Cover the bowl and let it rise until doubled, for about 45-60 minutes.

For the filling

Ingredients:

55g chopped pecans
15g sugar
1/4 tsp cinnamon
90g chopped semisweet chocolate

Combine the sugar and cinnamon in small bowl. Chop nuts and chocolate, if not chopped yet. Do not combine these ingredients. It’s easier to spread them separately.

For the meringue:

Ingredients:

1 large egg white (use the egg yolk for brushing the assembled cake later)
pinch of salt
1/4 tsp. vanilla
55g sugar

Once, the dough has doubled make the meringue. Beat the egg white with the salt, until foamy and opaque. Add the vanilla and add the sugar gradually, until the egg white is very stiff, and forms glossy peaks.

Assembling:

On a lightly floured surface, roll the dough out into a rectangle 50x25cm. Spread the meringue evenly over the dough up to 3 cm from the edges. Sprinkle the cinnamon-sugar over the meringue, followed by the nuts and the chocolate.

Roll up the dough from the long side, like a jellyroll. Pinch the seam closed to seal. Carefully transfer the filled log to a baking sheet lined with parchment paper, seam side down. Bring the ends of the log around and seal the ends together, forming a ring.

Cover the cake again and let it rise to 45-60 minutes.

Preheat the oven to 180°C.

Make cuts along the outside edge at 5cm intervals. Kitchen Scissors work really good here. Don’t be afraid to cut too deep into the ring.

Mix the left egg yolk from the meringue with a teaspoon of milk or cream for the egg wash. Brush the cake with the egg wash.

Bake for about 20-25 minutes until risen and golden brown.

Kartoffel-Fenchel-Gratin mit pochierten EiernPotato Fennel Gratin with Poached Eggs

Update: Für das deutsche Rezept nach unten scrollen!

We had this wonderful dish for a simple late lunch last friday. It’s easy and not time-consuming.

Since it was Friday we hadn’t much vegetables at home, anymore. Just one fennel. So I combined it with the idea of a potato gratin. As an accompaniment eggs suited just fine. And lately I began with making poached eggs. I’m not a huge fan off eggs, as in form of fried, scrambled or boiled. Maybe then I like it best fried. But the poached eggs are really nice. They are such moist. Unfortunately you cannot season them while cooking. So you have to season them on your plate.

Now, if you are already thinking „oh no, not poached eggs, those are really difficult and I do not have the guts at lunch time to try these“, let me say you, it is not THAT difficult. I thought that, too. Ever. I’ll give you some tricks and advices. With those you are ready for poached eggs at lunch time, or even for breakfast. I mean look at those beautiful eggs, and those were only my third attempt to make poached eggs!

The gratin is the hearty component of this meal. If you don’t want to layer your gratin as nicely as did (I understand. I just had too much time.), just throw it all in your baking dish. It will turn out great, too. I only have one, ok two recommendations to you for the gratin. First season every layer of vegetables (or season everything while tossing it) GENEROUSLY. Really, really, do it. Lots of salt, pepper and nutmeg (or whatever you like). The potatoes adsorb it. And don’t ask whereto… Second use a cheese, that has a lot of flavour, like feta, goats cheese, Emmentaler or something similar (not mozzarella!). Gratin is nothing without a good cheese flavour, and the crispiness of the cheese crust. Also it goes wonderful with the eggs.

So this makes a delicious vegetable meal. Of course you can cheat and make some fried bacon, too. But then don’t forget to drizzle it with some maple syrup!

Vor einem Jahr: Schokoladen-Macarons mit Himbeerfüllung

Kartoffel-Fenchel-Gratin

für 4 Personen

Zutaten:

ca. 400 g Kartoffeln
1 mittlerer Fenchel
Butter
2 Eier
250 ml Milch
Pfeffer, Salz und Muskatnuss
100 geriebener Käse

Den Ofen auf 180° C vorheizen.

Die Kartoffen schälen und waschen. Dünn schneiden oder hobeln. Den Fenchel ebenfalls waschen und dünn schneiden. Wenn an dem Fenchel was von dem fedrigen Fenchelgrün dran ist, abschneiden, fein hacken und beiseite legen.

Eine Auflaufform buttern (meine ist 26×17 cm).

Die Kartoffeln und den Fenchel in die Form schichten. Jede Schicht großzügig mit Salz, Pfeffer und Muskat würzen.

Die Eier mit der Milch verschlagen und würzen. Über das Gemüse geben. Den Käse darauf verteilen.

Für 35 Minuten backen.

Das Fenchelgrün über das fertige Gratin streuen.

Pochierte Eier

Zutaten:

Eier
Weißweinessig
Salz, Pfeffer

Einen großen Topf zwei Drittel mit Wasser füllen. Zum Kochen bringen, dann runterdrehen, so dass das Wasser nur simmert. Einen großzügigen Schuss Essig reingeben, das hilft die Eier zusammenzuhalten.

Einen Schöpflöffel in eine kleine Schüssel stellen, so dass er steht, ohne umzufallen, wenn man ihn loslässt. Ein Ei aufschlagen und in den Schöpfllöffel geben.

Das Wasser mit einem Kochlöffel umrühren, bis sich ein „Tornado“ bildet. Dann das Ei mit dem Schöpflöffel in die Mitte geben – das Auge des Tornados – dort ist es ruhig. Das fließende Wasser drumherum verhindert, dass das flüssige Ei in alle Richtungen davonfließt.

Mindestens 1 Minute warten, bis man das nächste Ei mit derselben Prozedur dazugibt, so dass das erste Ei eine feste Haut bilden kann und nicht kaputt geht beim Umrühren. Aufpassen, dass man das Wasser rührt und nicht das Ei.

Das funktioniert gut für 2 Eier. Da ich auch kein Profi bin, finde ich es einfacher 2 Eier zu machen und die vor den nächsten mit einem Sieblöffel zu entfernen.

Die Eier 5 Minuten pochieren.

Am Ende nochmal alle Eier für 5 Sekunden in den Topf geben, damit sie warm sind.

We had this wonderful dish for a simple late lunch last friday. It’s easy and not time-consuming.

So this makes a delicious vegetable meal. Of course you can cheat and make some fried bacon, too. But then don’t forget to drizzle it with some maple syrup!

One year ago: Chocolate Macarons with Raspberry Filling

Potato-Fennel-Gratin

yields: for 4

Ingredients:

about 400g potatoes
1 medium fennel
butter for greasing the baking dish
2 eggs
250ml milk
freshly ground salt, pepper and nutmeg
100g grated or crumbled cheese

Preheat the oven to 180°C.

Peel and wash the potatoes. Slice thinly. Wash the fennel and slice thinly, too. If there is some feathery green on the fennel wash, chop finely and put aside. Layer the potatoes and fennel in a buttered baking dish (mine is 26×17 cm). Season every layer generously with salt, pepper and nutmeg.

Whisk the eggs with the milk. Season it, too. Pour it over the potatoes and fennel slices. Add the cheese on top.

Bake for about 35 minutes.

Poached eggs

Ingredients:

a generous splash of white vine vinegar
freshly ground salt and pepper

Fill a large pot with water. It should be filled for about two thirds. Bring it to a simmer. Add a generous splash of the vinegar, that prevents, that the eggs will float apart immediately.

Position a ladle in a small bowl, so it’s standing upright without holding it with your hands. Crack one egg in the ladle. Stir the water with a cooking spoon, until a „tornado“ builds in the water. Now give the egg in the ladle in the „eye of the tornado“. The eye, where the egg is, is calm. The water floating around prevents, that the liquid egg floats away. Wait for about a minute, before you add the next egg with the same procedure, until the first egg has formed a firmer skin and won’t break apart immediately. For the second egg, the first egg has to be floating around, too. You don’t want to mix up the two. Stir the water, not the egg!

This works good for two eggs. As I am a newbie to this, too, I found it easier to remove the first two eggs, for making the third and fourth. So after they made up their skin I carefully transferred them to a flat bowl with a slotted spoon. I added them again, when the two other eggs were formed, too.

Poach them for 5 minutes (5 minutes after they were all again in the pot).

Arrange the gratin with the poached eggs. Season the eggs with salt and pepper and if you have, the chopped fennel green.

Hackbraten à la JamieMeatloaf à la Jamie

Update: Für das deutsche Rezept nach unten scrollen!

Yesterday we had a spectacular dinner.

Sometimes you make a recipe and doesn’t expect anything. Well not much. And then it happens… the food is just overwhelming. This doesn’t happen often. Normally I already read about a food or recipe and I have an idea, even it’s just the slightest, how it will turn out.

Ok, we all have a faint idea how meatloaf tastes. But believe me this is different. Totally. Almost everyone has his own meat loaf recipe (or is still looking for the right one at the bottom of their heart), but give this a try, because of that.

This recipe is an easy one and doesn’t call for a lot of ingredients. It’s delicate and luscious and soft like a good cinnamon bun. Sorry, I’m still thinking of a recipe, that I saw this morning. But there’s truth in that sentence.

But the best is the taste. I cannot describe it, because I couldn’t find out from what ingredient the taste comes. In the end it isn’t important, it just means, you have to follow the recipe. And I hope the taste doesn’t derive from the rye toast I put into, instead of the breadcrumbs, which were out. I don’t want you to look after toast made of rye, just because of a simple meatloaf recipe, but to be true the rye toast is very good – for a toast, I mean it’s still just toast, but a good one. I just stumbled upon it recently, as I was filling up my toast stock.

Yeah I have a toast stock! For my defense, the meatloaf wouldn’t have been possibly without it, yesterday. And maybe the rye toast is the secret ingredient for the splendid taste. And if you are out of real bread AND granola, well you can eat it for breakfast, too.

So why Jamie? I have a cookbook these days, which I borrowed from the library. And I’m testing it. You think right, it’s from Jamie Oliver (Jamie’s Food Revolution or in German: Jamie’s Kochschule). I like his books, but I made the experience, that there are only a few recipes in his books, that I cook (mostly the same). Some have too fancy ingredients, some are just not my kind. And therefore the books are too expensive.

This time again,I liked the book, after I first flipped through. But as I got it from the library, I can now test a lot of recipes, without buying it and then (almost) regretting it (I normally have no regrets buying or possessing any cookbook). And until now the book did a good job.

So if you are still looking for a dinner recipe, give this a try and if not today, then tomorrow or at the latest next weekend. I beg you!

Vor einem Jahr: Überbackene Tofunocken mit Tomatensauce

Hackbraten à la Jamie

aus Jamies Kochschule

für 3-4 Personen

Zutaten:

Für den Hackbraten:

1 Zwiebel, fein gehackt
Olivenöl
Salz und Pfeffer
1 TL gem. Kreuzkümmel
1 gehäufter TL gem. Koriander
2 Scheiben Toast
50 ml Milch
2 TL Oregano
2 gehäufte TL Dijon Senf
500 g Rinderhackfleisch
1 Ei

für die Sauce:

1 Zwiebel, fein gehackt
2 Knoblauchzehen, fein gehackt
1 Prise Chilipulver
1 TL geräuchertes Paprikapulver
2 EL Worcestershiresauce
1 Dose Bohnen (400g), Jamie sagt Kichererbsen, ich finde normale Bohnen besser, nehmt was ihr wollt oder lasst es weg
2 Dosen (400g) gehackte Tomaten
2 EL Balsamico
2 Zweige frischer Rosmarin
8-12 dünne Scheiben Speck (je nach dem wie groß eure Auflaufform ist)

Die Rinde vom Toast abschneiden und in einer kleinen Schüssel in der Milch einweichen. Der Toast sollte sich gut vollsaugen, evtl. mehr Milch dazu.

Den Ofen auf 200° C vorheizen.

Eine Pfanne mit Olivenöl erhitzen. Die Zwiebel dazu und etwas Salz und Pfeffer, sowie Kreuzkümmel und Koriander. Bei mittlerer Hitze für 5 Minuten anbraten, bis die Zwiebel weich ist. Abkühlen lassen.

Den Toast ausdrücken. Das Hackfleisch mit dem Toast, Oregano, Senf, Ei und den angebratenen Zwiebeln gut vermischen. Mit Salz und Pfeffer würzen.

Eine Auflaufform fetten. Das Hackfleisch in einen ovalen Laib formen und in die Form legen. Die Oberfläche mit Öl bestreichen.

30 Minuten backen.

Währenddessen zwei gute Schuss Olivenöl in einem Topf erhitzen. Zwiebeln, Knoblauch und die Gewürze, inkl. Salz und Pfeffer dazu. 5 Minuten bei mittlerer Hitze anbraten. Die Worcestershire Sauce, Bohnen, Tomaten und den Balsamico dazu. 10 Minuten köcheln lassen. Abschmecken.

Den Rosmarin von den Stängeln zupfen und fein hacken. In eine kleine Schüssel geben.

Den Hackbraten aus dem Ofen und aus der Form nehmen. Den Bratensatz zu dem Rosmarin geben und verrühren. Die Tomatensauce in die Form geben, den Hackbraten darauflegen. Den Speck auf den Braten und die Sauce legen und mit dem Rosmarin bestreichen.

Den Hackbraten nochmal 15 Minuten backen.

Mit einem grünen Salat, gekochten Kartoffeln oder Kartoffelbrei servieren.

Yesterday we had a spectacular dinner.

So why Jamie? I have a cookbook these days, which I borrowed from the library. And I’m testing it. You think right, it’s from Jamie Oliver (Jamie’s Ministry of Food or in German: Jamie’s Kochschule). I like his books, but I made the experience, that there are only a few recipes in his books, that I cook (mostly the same). Some have too fancy ingredients, some are just not my kind. And therefore the books are too expensive.

So if you are still looking for a dinner recipe, give this a try and if not today, then tomorrow or at the latest next weekend. I beg you!

One year ago: Tofuballs with Tomatosauce

Meatloaf à la Jamie

from Jamie’s Ministry of Food by Jamie Oliver

for 3-4 persons

Ingredients:

for the meatloaf:

1 onion, finely chopped
olive oil
sea salt and freshly ground pepper
1 tsp. ground cumin
1 heaped tsp. ground coriander
2 slices of (rye) toast
50ml milk
2 tsp. oregano
2 heaped tsp. dijon mustard
500g beef mince meat
1 large egg

for the sauce:

1 onion, chopped
2 cloves of garlic, finely chopped
3 pinches of dried ground chili
1 tsp. smoked paprika powder
2 Tbsp. Worcestershire sauce
1 can beans (400g), Jamie says chickpeas, but I think beans are better here, use what you like, or omit
2 cans (400g) chopped tomatoes
2 Tbsp. balsamic vinegar
2 sprigs of fresh rosemary
8-12 slices of bacon (depends on the size of your baking dish)

Cut the crust from toast slices off. Soak in a small bowl with the milk. They should be soaked thoroughly, add more milk if necessary.

Preheat the oven to 200°C.

Heat a medium pan with two dashes of olive oil. Add the chopped onion with one pinch of salt and pepper. Add the cumin and coriander. Sauté for about 5 minutes at medium heat, until soft and golden. Let the mixture cool in a large bowl.

Squeeze the soaked toast slices. Discard the milk. Add the toast with the oregano, mustard, egg and the minced beef to the onion mixture. Mix well with your hands. Season with salt and pepper. Mix again.

Oil a baking dish. Form the meat into an oval, like a rugby ball. Place it in the baking dish and oil the surface a bit.

Bake for 30 minutes.

Meanwhile heat a medium pot with two dashes of olive oil. Add the onion, garlic, ground chili, smoked paprika and a pinch of salt and pepper. Sauté for about 5 minutes at medium heat, until soft and golden. Add the Worcestershire Sauce, the beans, tomatoes and the balsamic vinegar. Let it simmer for 10 minutes. Season with salt and pepper to your taste.

Tear the rosemary needles off the sprigs. Chop them finely. Put in a very small bowl.

Take the meatloaf out of the oven, and take it out of the baking dish. Pour the drippings over the chopped rosemary, mix well. Carefully pour the tomato sauce into the baking dish. Place the meatloaf onto it. Layer the bacon onto the sauce and the meatloaf. Spread the rosemary sauce on the bacon.

Bake the meatloaf for another 15 minutes.

Serve with a green salad or boiled potatoes.