Coconut & Vanilla – Seite 30 – Coconut & Vanilla

Panna Cotta mit Papaya & HaferflorentinerPanna Cotta with Papaya & Oat Florentines

Update: Für das deutsche Rezept nach unten scrollen!

The February 2011 Daring Bakers’ challenge was hosted by Mallory from A Sofa in the Kitchen. She chose to challenge everyone to make Panna Cotta from a Giada De Laurentiis recipe and Nestle Florentine Cookies.

Last month’s challenge was a nice and relaxing one. Although I am posting a bit late, the panna cotta and the cookies were finished already three weeks ago. I like those challenges, that emphasize the recipes, that do not need several days and five different methods and a whole freezer for accomplishing, because simplicity is often the best. Like chocolate chip cookies. Easy and a hit. So is panna cotta. One of my all-time favourite dessert.

The recipes given were not what I know or expected.

I added some yogurt instead of cream to the panna cotta, which normally works well. It worked, but the flavour wasn’t like I knew it. But it was okay. I left the honey out and added some vanilla, which should be in every Vanilla Panna Cotta, since the name calls for it, although the recipe didn’t. That was very strange, but who would I be to follow recipes?!

The florentine recipe was strange for me as well, since I’ve already baked some, but the recipe didn’t call for rolled oats or syrup. This time I followed the recipe (indeed!). The result were some were sweet cookies, that have to be baked long enough, until they are all crispy through and through.I left the chocolate out to stick two of their kind together, because the would have been too much. I liked the cookies, although for me they didn’t had much in common with florentine cookies, like we know them in Germany.

I would like to know how they are in Italy, but since my Italian is very limited, the research wasn’t a great success. So anyone who can tell about this?

Here’s the recipe of the cookies. I do not provide, the one of the panna cotta, since I’ve already posted some (Coconut Panna Cotta & Buttermilk Panna Cotta) , which I prefer.

Haferflorentiner

150 g Butter
160 g Haferflocken
230 g Zucker
95 g Weizenmehl
60 ml Maissirup
60 ml Vollmilch
1 TL Vanilleextrakt
1 Prise Salz
250 g Zartbitter- oder Vollmilchschokolade (optional)

Ich habe das Originalrezept meinen Erfahrungen angepasst.

Den Ofen auf 190° C vorheizen. Ein Blech mit Backpapier auslegen.

Die Butter schmelzen und mit den Haferflocken, Zucker, Mehl, Sirup, Milch, Vanilleextrakt und dem Salz mischen. Teelöffelweise auf dem Blech verteilen, dabei viel Platz zwischen den einzelnen Häufchen lassen. Den Teig mit einem feuchten Löffel etwas glattstreichen.

12-15 Minuten backen, bis sie knusprig und goldenbraun sind. Auskühlen lassen.

Wer mag schmilzt die Schokolade im Wasserbad und klebt entweder zwei zusammen oder sprenkelt nur etwas über die Kekse. Ich habe diesen Schritt ganz weggelassen, da die Kekse sausüß waren.

The recipes given were not what I know or expected.

I would like to know how they are in Italy, but since my Italian is very limited, the research wasn’t a great success. So anyone who can tell about this?

Here’s the recipe of the cookies. I do not provide, the one of the panna cotta, since I’ve already posted some (Coconut Panna Cotta & Buttermilk Panna Cotta) , which I prefer.

Oat Florentines

150 gunsalted butter
160 g quick oats
230 g granulated sugar
95 gm) all purpose flour
60 ml dark corn syrup
60 ml whole milk
1 tsp vanilla extract
pinch of salt
250 g dark or milk chocolate

I added my tips in italic.

Preheat oven to moderately hot 375°F (190°C) (gas mark 5). Prepare your baking sheet with silpat or parchment paper.

Melt butter in a medium saucepan, then remove from the heat. To the melted butter add oats, sugar, flour, corn syrup, milk, vanilla, and salt. Mix well. Drop a tablespoon full, three inches (75 mm) apart, onto your prepared baking sheet (A tablespoon of dough is A LOT. A teaspoon is well enough here. And leave enough room between the cookies! ). Flatten slightly with the back of your tablespoon, or use a spatula.

Bake in preheated oven for 6-8 minutes, until cookies are golden brown ( It took me 12-15 minutes. The cookies should be crispy overall. So really be golden brown, also in the middle). Cool completely on the baking sheets.

While the cookies are cooling melt your chocolate until smooth either in the microwave (1 1/2 minutes), or stovetop (in a double boiler, or a bowl that fits atop a saucepan filled with a bit of water, being sure the water doesn’t touch the bottom of the bowl). (I’d left that step out. If you want to add just a touch of chocolate, you can add just some dashes of melted chocolate on each cookie)

Peel the cookies from the silpat or parchment and place face down on a wire rack set over a sheet of wax/parchment paper (to keep counters clean).

Spread a tablespoon of chocolate on the bottom/flat side of your cookie, sandwiching another (flat end) cookie atop the chocolate.

Apfel Galette Apple Galette

Update: Für das deutsche Rezept nach unten scrollen!

Some time ago I already introduced you to an apple tart. Which is very good indeed.

This is another apple tart, but the dough is folded like a galette and you can bake it freestyle without a baking pan, so I called it an apple galette. So no mix-ups possible. Also it’s a totally different kind of a „tart“.

I adapted the recipe from one of my all time favourite sites Smitten Kitchen. There it’s called the „simplest apple tart“, but I wouldn’t emphasize that, cause really my favourite apple pie is the simplest. But that’s another story. So this galette is a bit of work, but easy. And it rewards you with a thin and flaky, buttery, tender crust and apples, which are soft, but yet firm. And it looks like the perfect food. It’s a „wow-dish“. I would have tried it and bring it along somewhere, but after a blink or two it’s gone.

So this is my new favourite apple tart/galette. Following my favourite apple pie, which is a melt in the mouth, too. Really I love baked or fried apple dishes. As long as the apples aren’t to firm, because I really do not like apples.

Yeah, you’ve read right. I never ever eat an apple. I didn’t even liked them a kid. It’s not the taste, because as you see I like it in cakes, pies, tarts and yes apple fritters, as well as apple compote (but without bits) and of course apple juice. I’m only not befriend with the consistency of apples. And how it sounds when you bite into them. That gives me a chill. And if you now think this aversion is impossible and freaky, listen… I’ve already met one person, which has the same aversion as me. Apple juice yes and other product without fruit bits yes, raw apples no!

Vor einem Jahr: Blätterteigtarte mit Wurzelgemüse

Apfel Galette

nach einem Rezept von Smitten Kitchen

ergibt: eine 28 cm Galette

Zutaten:

Für den Teig:

150 g Mehl
1/2 TL Zucker
1 Prise Salz
140 g Butter, gewürfelt
3 EL kaltes Wasser

Für die Füllung:

1 kg saure, feste Äpfel = 5-6 Stück
2 EL Butter, geschmolzen
5 EL Zucker

Alle Zutaten für den Teig, bis auf das Wasser verkneten. So viel Wasser tröpfchenweise zugeben bis der Teig zusammenhält. Zu einer Scheibe formen und in Frischhaltefolie verpackt 30 Minuten kühlen.

Währenddessen die Äpfel waschen, schälen und entkernen. In Viertel schneiden und die Viertel in dünne Scheiben, dabei die gescheibelten Viertel nicht auseinandernehmen. Sie kommen am Stück auf den Teig.

Den Ofen auf 180° C vorheizen.

Den Teig ausrollen, bis er 35 cm Durchmesser hat. Der Teig ist dann sehr dünn, das ist normal.

Wenn ihr ohne Form backt, dann transportiert ihr den Teig jetzt zu einem Backblech mit Backpapier.

Ich habe eine Tarteform benutzt und das geht so: Einen Kreis aus Backpapier ausschneiden der etwas größer ist als die Form. Die Form und den Rand damit auslegen. Den Teig in die Form legen, er hängt dabei über den Rand.

Die Apfelviertel auf den Teig legen. Verwendet ihr eine Tarteform belegt ihr den ganzen Teig in der Form damit. Wenn ihr es auf dem Blech macht, lasst einen Rand von etwa 7 cm. Den Rand zurück auf die Galette legen, ab und zu muss er dazu gefaltet werden.

Die geschmolzene Butter über den Rand streichen. 2 EL Zucker über den Rand streuen, die anderen 3 EL über die Äpfel.

40-45 Minuten backen, bis die Galette goldbraun ist.

Auskühlen lassen und genießen! Schmeckt aber auch sehr gut, wenn sie noch lauwarm ist.

Some time ago I already introduced you to an apple tart. Which is very good indeed.

One year ago: Puff Pastry Tart with Root Vegetables

Apple Galette

adapted from Smitten Kitchen

yields: one 28cm galette in diameter

Ingredients:

For the dough:

150g flour
1/2 tsp. sugar
1 pinch of salt
140g butter, just softened, cut into cubes
3 Tbsp. cold water

For the filling:

1kg apples (tart and firm) = 5-6 apples
2 Tbsp. butter, melted
5 Tbsp. sugar

Mix the ingredients for the dough, except the water and knead with the dough hook of your stand mixer. Dribble in the cold water, until the dough comes together. Maybe you don’t need the whole 3 Tbsp. of the water. Roll it into a ball, flatten it and wrap it into foil. Refrigerate for at least 30 minutes.

In the meantime, wash, peel and core the apples. Cut into quarts and cut the quarts into thin slices. Do not separate the sliced quarts! Keep them together, so you can put them on the dough as an unit.

Preheat the oven to 180°C.

Melt the butter, if you haven’t done it yet. In the meantime, roll out the refrigerated dough, either on a floured surface or (as me) between two pieces of foil. It should be about 35 cm in diameter. The dough will be very thin. That’s right.

If you are working freestyle transport the dough to your baking sheet, which is already lined with parchment paper.

I bake it in a tart pan, because it is easier to transport and it looks like a freestyle galette, too. For that I am cutting a circle slightly bigger than the pan out of parchment paper and line the bottom of the pan, as well as the rim with it. Now line the pan with the dough. It will hang out over the pan, which is alright.

Now lay the sliced the apple quarts on the dough. Cover the whole dough with them in the tart pan. If you are doing it freestyle, leave a rim of about 7cm. Fold the overhanging dough back over onto the galette. Crimp the edges every now and then.

Brush the melted butter over the edges. Sprinkle two tablespoons of sugar over the edge and the other 3 tablespoons over the apples.

Bake in the center of the oven for about 40-45 minutes, until the edges are golden brown.

Remove the tart from oven. Let it cool.

Very delicious, when still slightly warm.

Tipp: If you forgot to refrigerate the dough, before rolling it out. Chill it after rolling out, before you layer it with the apples. The chilling step is necessary, because otherwise the dough would be too soft for baking and would not hold its shape. Although it would be wiser to chill it before rolling it out (it’s very soft then indeed and sticks to the foil).

Fenchel-Zwiebel-PizzaFennel-Onion-Pizza

Update: Für das deutsche Rezept nach unten scrollen!

Time flies by. And in between, we were ill for a whole week. Both. Bah! We ate nearly nothing the whole week. We didn’t need to go to the farmer’s market the weekend after, because it was everything still there from the weekend before.

I have to get rid of those winter vegetables, which are going on my nerves, as well as this whole winter thing. I mean after half the winter, I’m sick of all the winter vegetable „variety“. But after the summer I’m NEVER tired of the summer fruits and vegetables. I want asparagus and raspberries and tomatoes throughout the year. I want to live in Florida, if it comes to fruits and vegetables. But I am willing to compromise on this… southern Spain or Italy may be as well nice.

After leaving the dreams alone on their sunny meadow… sorry dreaming again… I needed to get rid of some cute baby fennel. So we created this delicious pizza, which is easy and made with our favourite pizza dough (recipe from the great Jamie Oliver). The pizza is made with winter vegetables, but a reminder of the sun. Because pizza is always a reminder of the sun, because… well it’s Italian.

The dough is enough for a pizza with thick base. Which we like! But from time to time it’s also good to take a bit of the dough and make some garlic bread as a starter and use only the rest (maybe 4/5) for the pizza.

Vor einem Jahr: Gemüse mit Quinoa

Fenchel-Zwiebel-Pizza

ergibt: 1 Blech

Teig:

500 g Weizenmehl 550 Type
1 Päckchen Trockenhefe
1/2 TL feines Meersalz
1 TL brauner Zucker
280 ml lauwarmes Wasser

Belag:

4 Baby Fenchel oder 2 normale Fenchel
2 große Zwiebeln
125 g Mozzarella
Meersalz und Pfeffer
frischer (oder getrockneter) Rosmarin oder Thymian

außerdem:

Butter für das Backblech

Wasser, Zucker und Hefe mischen bis sich alles aufgelöst hat. Mit dem Mehl und dem Salz verkneten. Mit Folie oder einem feuchten Tuch abgedeckt 1 Stunde gehen lassen.

Währenddessen den Fenchel putzen und die Haut der Zwiebeln entfernen. Die Zwiebeln und evtl auch den Fenchel halbieren (je nach Größe). In sehr dünne Scheiben schneiden oder hobeln. Den Mozzarella in kleine Würfel schneiden. Die frischen Kräuter fein hacken.

Das Blech einfetten.

Den Ofen auf 180° C vorheizen.

Den Teig mit den Händen auf dem Blech verteilen. Fenchel- und Zwiebelscheiben mischen und gleichmäig auf dem Blech verteilen. Kräuter drauf und mit Salz und Pfeffer würzen. Den Mozzarella verteilen.

15-20 Minuten backen, bis die Ränder goldbraun sind.

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One year ago: Vegetables with Quinoa

Fennel-Onion-Pizza

dough:

500g flour (550 Type)
1 sachet of dried yeast
1/2 tsp. sea salt
1 tsp brown sugar
280g lukewarm water

topping:

4 baby fennels or 1-2 normal sized fennels
2 large onions
125g mozzarella
sea salt and pepper
fresh (or dried) rosemary or thyme

additional:

butter for the baking sheet

Add the sugar and the yeast to the warm water and stir with a whisk, until dissolved. Mix flour and salt and add the water-yeast-mixture. Knead with your hands or the stand mixer, until you have a smooth dough. Cover with a kitchen towel and let it rise for about an hour or doubled in size.

In the meantime clean the fennel and remove the skin of the onions. Half the onions and eventually the fennel, too (depending on their size). Cut into very thin slices. Cut the mozzarella into small cubes. Chop the fresh herbs.

Grease the baking sheet with butter.

Preheat the oven to 180°C.

When the dough has risen, use your hands to flatten the dough and to adjust it to the pan. Mix the fennel and onion slices. Spread them evenly on the dough. Season with the herbs and salt and pepper. Spread the mozzarella cubes.

Bake the pizza for about 15-20 minutes, until the rims are golden brown.

Pasta mit PilzenMushroom Pasta

Update: Für das deutsche Rezept nach unten scrollen!

There is not much to say about this dish. It’s easy and quick. It’s light. It’s one of those dishes, that are great for evenings, when you don’t want to stand in the kitchen for an hour or even a half. Just because you don’t want. Or because you are that hungry, that you cannot concentrate on something else than being hungry. Well that’s me… sometimes.

It’s also one of those dishes, that are great, when you have nothing at home, unless some mushrooms (I take it for granted, that pasta and cream are always in the pantry/fridge).

For those occasions one needs to have something up the sleeves. Like mushroom pasta.

As I have nothing more to say about this wonderful emergency dish, I recommend you to have a look in Shauna’s new cookbook, which I just received as a belated Christmas gift. As I’m flipping through the sites and looking at recipes like „potato-mushroom-tart“ or „chicken braised in red-wine“ or „chocolate-peanut butter brownies“, I’m really glad I already prepared some of the dinner tonight. Because hungry cooking is not my kind of style, as you already may’ve guessed. Anyway the cookbook is full of delicious recipes, which are in addition to that all gluten-free – naturally or intended. Altogether great compositions.

So if you have now spend too much time reading food blogs, instead of making dinner/lunch, go ahead for some mushroom pasta!

Vor einem Jahr: Heidelbeer-Buttermilch-Panna Cotta

Pasta mit Pilzen

für 2 Personen

Zutaten

300 g Pilze, z.B. Champignons
250 Pasta
Meersalz, Pfeffer
2 Knoblauchzehen
ein kleiner Bund Petersilie, fein gehackt (Ich habe 2-3 EL TK-Petersilie genommen)
2 EL Olivenöl
100 g Sahne
1 TL Zitronensaft
10 g getrockente Steinpilze (optional), für 30 Min. in etwas warmes Wasser eingeweicht

Wenn du die getrockneten Pilze verwendest, abtropfen lassen, dabei das Wasser aufheben und die Pilze klein hacken.

Die Pilze putzen und die Enden abschneiden. Je nach Größe vierteln oder achteln.

Die Pasta in Salzwasser al dente kochen.

Den Knoblauch schälen und fein hacken. Das Olivenöl in einer Pfanne erhitzen, die Steinpilze und die Champignons dazugeben. 5 Minuten bei mittlerer Hitze anbraten, dabei häufig umrühren. Wenn die Pilze Wasser verlieren, weiterbraten, bis das Wasser verdampft ist. Den Knoblauch und die Petersilie dazugeben. Dann die Sahne und den Zitronensaft, mit Salz und Pfeffer würzen. Wenn die Sauce zu dick ist, etwas von dem Steinpilzwasser dazugeben.

Die Pasta abseihen und mit der Pilzsauce mischen.

It’s also one of those dishes, that are great, when you have nothing at home, unless some mushrooms (I take it for granted, that pasta and cream are always in the pantry/fridge).

For those occasions one needs to have something up the sleeves. Like mushroom pasta.

So if you have now spend too much time reading food blogs, instead of making dinner/lunch, go ahead for some mushroom pasta!

One year ago: Blueberry and Buttermilk-Panna Cotta

Mushroom Pasta

serves 2

Ingredients:

300g mushrooms
250g pasta
salt, pepper
2 garlic cloves
a bunch of parsley, finely chopped (I used frozen, about 2-3 Tbsp.)
2 Tbsp. olive oil
100g cream
1 tsp. lemon juice

nice if you have on hand, but not necessary :

10g dried porcini, soaked in warm water for about 30 minutes

If using dried porcini, drain and chop them. Save the porcini water!

Clean the mushrooms and cut the ends off. Cut them into quarts or eights, depending on the size of the mushrooms.

Bring a pot with water to the boil. Add salt and the pasta. Cook until al dente.

Meanwhile peel the garlic cloves and chop them finely. Heat the olive oil in a large pan. Add the porcini and mushrooms. Roast them at middle heat for about 5 minutes. Stir often. If the mushrooms are losing some water, roast them until it evaporates again. Add the garlic and the parsley, as well as the cream and the lemon juice. Season with salt and pepper to your taste. If you do want your sauce more fluid, add a bit of the porcini water.

Drain the pasta und mix it with the mushrooms.

Bon Appétit!

Quiche mit Erbsen, Speck & MozzarellaQuiche with Peas, Bacon & Mozzarella

Update: Für das deutsche Rezept nach unten scrollen!

Happy new year, dear readers, followers, bloggers and food lovers!

Thank you for all the support and kind comments last year! I’m looking forward to more of that.

Everybody’s sharing his new year resolutions over the net. And I thought, if I have some, too… food related ones of course. But to be honest, there aren’t a lot. I have achieved a lot of food related things last year. This year will be all about finishing my university education and there’s a huge focus on that. Of course that doesn’t mean neglecting my blog life. So no resolutions, just some thoughts I want to put down: Making homemade pasta again, baking something new from scratch, like apple strudel or trying something new, like oysters (maybe with a little champagne… I would have no objections to that).

I hope you all had wonderful Christmas and a relaxing time like we had. Our Christmas dinner was extraordinary and one of the best we ever cooked and ate. We celebrated in Nuremberg with my family. We had trout terrine for starter, venison marinated in port and maple syrup (as well as other ingredients) with hokkaido and bread dumplings for the main course and a strawberry-mascarpone-ice cream cake for dessert. I really thought about making some pictures, but most of the food didn’t survived that long. It was a really great atmosphere, as we had white Christmas with a lot of snow (over 20 cm) and again a Christmas tree with real candles.

My recipe of that quiche is just right for now. Although with its ingredients it would also fit in summer, when fresh peas are available. But frozen ones are just good now. This quiche is rich, but flat and it’s inspired by flammkuchen, and the taste of Italy in late spring. That’s just what I had in mind, when I raid the freezer. Don’t expect any logic! But it’s really tasty, easy and although rich, it won’t sit heavily in your stomach.

Vor einem Jahr: Selbstgemachtes Müsli

Quiche mit Erbsen, Speck und Mozzarella

ergibt eine Quiche, 28 cm

Zutaten:

Für den Teig:

200 g Mehl
2 EL kaltes Wasser
80 g Butter, gewürfelt, auf Raumtemperatur
2 EL Crème fraîche

Für die Füllung:

ca. 250 g Erbsen (TK)
75 g Speck, fein gewürfelt
125 g Mozzarella, gewürfelt
3 Eier
250 ml Milch oder Sahne
Pfeffer, Meersalz
1 TL Oregano
1 TL Thymian

Mehl und Butter verkneten, dann das Wasser und die Crème fraîche zugeben und zu einem glatten Teig verkneten. 1 Stunde in Folie gewickelt kalt stellen.

Den Ofen auf 180° C vorheizen.

Die Erbsen in ein Sieb geben, abspülen und gut abtropfen lassen.

Die Milch/Sahne mit den Eiern verquirlen. Kräuter zugeben und mit Salz und Pfeffer abschmecken.

Den Teig ausrollen und eine gebutterte Springform (28 cm) mit dem Teig auslegen. Einen kleinen Rand formen. Erbsen, Speck und Mozzarella darin in der Form verteilen und die Eiermilch darüber gießen.

40 Minuten backen.

Happy new year, dear readers, followers, bloggers and food lovers!

Thank you for all the support and kind comments last year! I’m looking forward to more of that.

One year ago: Homemade Granola

Quiche with Peas, Bacon and Mozzarella

Ingredients:

for the dough:

200 g flour
2 Tbsp. cold water
80 g butter, cubed and at room temperature
2 Tbsp. crème fraîche

for the filling:

about 250 g frozen peas
75 g bacon, finely diced
125 g mozzarella, cubed
3 eggs
250 ml milk or cream
pepper and salt
1 tsp. oregano
1 tsp. thyme

Knead the flour and butter in your stand mixer, add the water and crème fraîche and knead until homogenous. Wrap in plastic foil and refrigerate for one hour.

Preheat the oven to 180°C.

Rinse the peas in a sieve. Let them drain well.

Whisk the milk/cream with the eggs. Add the herbs and salt and pepper to your taste.

Roll out the dough and line a greased spring pan or pie mould with the dough. Form a small rim. Fill the dough with the peas, bacon and the mozzarella. Pour the eggmilk over the quiche.

Bake for about 40 minutes at 180°C.

Let it cool for about 5 minutes, before serving.

Eierlikör & LebkuchenEggnog & Gingerbread

Update: Für das deutsche Rezept nach unten scrollen!

Last week I told you about some Christmas gifts I will make. Today I present you two of them. I highly recommend both. Either as a gift or just for yourself. Both recipes are made in no time and are very easy.

Although I bake and cook almost everything myself, I never made gingerbread or lebkuchen, as we call them in German (gingerbread is confusing for me, as the lebkuchen doesn’t contain any ginger…). I come from the lebkuchen city of Nürnberg, so I know the very good ones from the lebkuchen bakeries (not the cheap ones from the supermarkets) and I never had the guts to bake them myself. But then two things happened.

First I didn’t had the chance to buy or eat any lebkuchen from home, since there was no opportunity to be there. Second I bought a really wonderful book (sorry for all the English speakers). The book contains so many recipes for Christmas gifts (or gifts at all), Christmas cookies and even recipes for your Christmas dinner. It was love at first sight! There I discovered a lebkuchen recipe. They looked really good. A smaller version of my beloved ones from home. So I gave them a try. They are just perfect. No need to buy them anymore (ok, except the really good ones from the bakery). They are even better with chocolate icing. Or sugar icing. And they get better from day to day. It’s actually recommended, that you prepare them 1 to 2 weeks ahead. But then, you have to be careful, that you have some left for the gifts on Christmas.

It’s almost a tradition to make eggnog, as a gift for my grandmother for Christmas. There are not many things, that a 90-year-old-woman desires. But we all know she loves eggnog, so at least my aunt and me are giving eggnog as a gift to her. This year I tried a new recipe (which I also adapted from the book, I recommended above). And it is a hit! It balances perfect between the sweetness, the vanilla and the alcohol. It’s not too thick and not to thin. Just the right consistency. There is no sharpness of the alcohol in this eggnog. This is how I love it. I used normal corn schnapps, instead of the high-proof alcohol, listed in the recipe. With the right amount of the other ingredients, this was the key of the perfect eggnog.

Give your beloved ones a treat with those wonderful gifts or at least yourself and your family.

Happy baking!

Eierlikör

aus Bald ist Weihnachten von Regine Stroner

ergibt: 0,75 l

Zutaten:

1 Vanilleschote
140 g Puderzucker
5 Eigelbe (so frisch wie möglich)
1 Ei (so frisch wie möglich)
300 g Sahne
125 ml Korn (38 Vol.-%)

Die Vanilleschote der Länge nach aufschneiden und die Samen rauskratzen. Mit dem Zucker mischen. Mit dem Mixer, den Zucker mit den Eigelben und dem Ei verschlagen, bis alles hell und sehr cremig ist. Langsam die Sahne dazugießen und weiterrühren. Zum Schluss den Korn unterrühren.

Den Eierlikör in sterilisierte Flaschen füllen und verschließen. Mindestens 14 Tage im Kühlschrank ziehen lassen, bevor man ihn genießt.

Vor dem Trinken gut schütteln.

Hält sich einige Wochen im Kühlschrank (bei uns war er auch nach Monaten noch einwandfrei).

Wenn sich während des Rührens viel Schaum bildet und nicht alles in die Flasche passt. Die Flasche verschließen und beides in den Kühlschrank stellen. Am nächsten Tag hat sich der Schaum gelegt und der Rest passt noch in die Flasche.

Lebkuchen

aus Bald ist Weihnachten von Regine Stroner

ergibt: etwa 40 Stück

Zutaten:

5 Eier
400 g braunen Zucker
50 g Zartbitterschokolade, fein gerieben
250 g gemahlene Mandeln
250 g gemahlene Haselnüsse
1/2 TL gem. Nelke
1 TL Zimt
ca. 40 Oblaten (7 cm Durchmesser)
Zartbitterkuvertüre zum Überziehen
Puderzucker und Zitronensaft für die Glasur

Die Eier und den Zucker schaumig schlagen. Die Schokolade, Mandeln, Haselnüsse und die Gewürze unterrühren.

Den Ofen auf 130° C vorheizen.

Einen Esslöffel Teig auf eine Oblate geben und verstreichen. Mit den anderen genauso verfahren.

25 Minuten backen. Im warmen Ofen auskühlen lassen.

Wenn die Lebkuchen abgekühlt sind, mit Schokolade oder Puderzuckerglasur bestreichen.

In eine luftdichte Dose geben und verschließen. Eine Woche ziehen lassen.

Halten sich mehrere Wochen.

Give your beloved ones a treat with those wonderful gifts or at least yourself and your family.

Happy baking!

Eggnog

yield: 0.75 liters of eggnog (double the recipe, if you like)

Ingredients:

1 vanilla pod
140 g powdered sugar
5 egg yolks (as fresh as you can get)
1 egg (as fresh as you can get)
300 g cream
125 ml corn schnapps (38 Vol.-%)

Cut the vanilla pod lengthwise and scrape out the seeds. Mix them with the sugar. Mix the sugar , the egg yolks and the egg with the whisks of your handheld or stand mixer, until the mixture is bright and very creamy. Slowly add the cream, while whisking. Finally add the alcohol.

Rinse glass bottles with boiling water. Fill the bottles with the eggnog. Close the bottles and keep refrigerated for at least 14 days. Before consuming, give the bottles a good shake.

Keeps for some weeks in the fridge.

If some foam has build up, while whisking, put aside the rest of the eggnog, that doesn’t fit in the bottles. Let the closed bottles rest in the fridge for one day. Then the foam has disappeared and the rest of the eggnog fits perfectly in the bottles.

Gingerbread

yields: about 40

Ingredients:

5 eggs
400 g light brown sugar
50 g dark chocolate, finely grated
250 g ground almonds
250 g ground hazelnuts
1/2 tsp. ground cloves
1 tsp. cinnamon
about 40 wafer papers (7 cm in diameter)
chocolate for icing (optional)
powdered sugar and lemon juice for icing

Cream the eggs and the sugar with the whisks of your handheld or stand mixer. Add the grated chocolate with the almonds, hazelnuts and the spices.

Preheat the oven to 130°C. Spread one heaped tablespoon of dough on a wafer paper. Proceed similar with the rest.

Bake the lebkuchen for 25 minutes. Let them cool in the warm oven.

When cooled, keep in airtight containers or add some icing first. Let them infuse for about a week.

Keeps several weeks in containers.

WeihnachtsplätzchenChristmas Cookies

Update: Für das deutsche Rezept nach unten scrollen!

Today we are talking about Christmas cookies, or Weihnachtsplätzchen as we call them in Germany. It’s tradition here to bake in Advent. A lot of „Plätzchen“. So I began already before the 1.Advent and since then I made 5 different kinds. Unfortunately most of them are almost eaten. I don’t know where they all gone…

At least it speaks for itself, that they are good. Very good.

Most of them have the same basis of dough. So it’s possible to make a huge amount of dough, then divide the dough, so you can shape and fill every part different.

I offer you the satisfaction of different tastes: fruit – in this case apricot, nuts, cocoa.

On the picture below you see the cookies filled with apricot jam. Behind them are the cream cookies. They are the only ones, made of different dough. I give you the recipes of the three cookies, which have the same basis dough, so it’s easy to vary. And believe me, everyone is different.

As time flies by until Christmas, I’m planning what culinary presents I will make. Next week I will start with the ones, that will keep longer and maybe I can show you something delicious, that you can gift to someone, too. As we are heading to my family in Nürnberg a few days before Christmas, the last preparations need to be made there.

I’ve planned to make „Baumkuchen“: a cake with many many layers, a terrine, anis cookies (especially for my father, who loves them as much as I), eggnog for my grandmother and different savoury cookies. My christmas cookies are also very fancied, but as it stands things look black.

On the picture above you see the black and white cookies on the left, and the nut cookies on the right.

Weihnachtsplätzchen – Grundteig für die Schwarz-Weiß-Plätzchen, Nussplätzchen und die Aprikosenplätzchen

aus Backen für Weihnachten von Regine Stroner

ergibt: einen Grundteig

Zutaten:

300 g Mehl
150 g Zucker
1 Ei oder 2 Eigelb
200 g kalte Butter, kleine gewürfelt

Die Zutaten vermengen und kneten, bis ein homogener Teig entsteht. Mindestens 1 Stunde kalt stellen.

Schwarz-Weiß-Pätzchen

zusätzlich:

2 EL Kakao
2 EL Sahne

Den Teig vor dem Kühlen in 2 Hälften teilen. Zu einer Hälfte den Kakao geben und kneten bis er gleichmäßig verteilt ist. Zur anderen Hälfte die Sahne geben und verkneten. Kühl stellen.

Auf einer bemehlten Fläche beide Teighälften in ein Rechteck (50 x 25 cm) ausrollen. Sie sollten gleich groß sein. Den Kakaoteig auf den hellen Teig legen. Der Länge nach in 2 Hälften schneiden. Beide Hälften von der breiten Seite her aufrollen. Beide Rollen in Frischhaltefolie packen und eine weitere Stunde kühl stellen.

Den Ofen auf 180° C vorheizen. Die Folie entfernen und die Rollen in 0,5 cm dicke Scheiben schneiden. Auf Bleche mit Backpapier legen und 10-12 Minuten backen.

Auskühlen lassen und in Dosen lagern.

Nussplätzchen

zusätzlich:

2 Eiweiß
125 g Zucker
125 g gemahlene Haselnüsse
50 g Zartbitterschokolade, fein gerieben
1/2 TL Zimt
1 EL Kakao

Den Teig auf einer bemehlten Fläche ausrollen und Formen nach Belieben ausstechen. Die Plätzchen sollten jedoch in der Mitte noch über Platz verfügen, um die Nussmischung aufzusetzen. Die Plätzchen auf Bleche mit Backpapier legen.

Den Ofen auf 180° C vorheizen.

Die Eiweiße steif schlagen und die restlichen Zutaten unterheben. Mit zwei Teeflöffeln kleine Haufen auf die Plätzchen setzen.

10-12 Minuten backen, bis die Plätzchen golden sind. Der Teig sollte knusprig sein, die Nussmischung noch etwas weich.

Auskühlen lassen und in Dosen aufbewahren.

Aprikosenplätzchen

zusätzlich:

150 g Aprikosenmarmelade

Den Teig auf einer bemehlten Fläche ausrollen und mit Ausstechern ausstechen. Man sollte nicht zu kleine oder zu komplizierte Formen nehmen, da die Plätzchen ja noch gefüllt und zusammengesetzt werden. Auch braucht man von jeder Form zwei Plätzchen (oben und unten).

Den Ofen auf 180° C vorheizen und die Plätzchen 10 Minuten backen.

Die Marmelade in einem kleinen Topf leicht erwärmen und durch ein feines Sieb streichen, um Fruchtstücke zu entfernen.

Eine kleine Menge Marmelade auf ein Plätzchen geben und mit einem Plätzchen der gleichen Form toppen. Auf einem Gitter trocknen lassen.

In Dosen lagern.

At least it speaks for itself, that they are good. Very good.

Most of them have the same basis of dough. So it’s possible to make a huge amount of dough, then divide the dough, so you can shape and fill every part different.

I offer you the satisfaction of different tastes: fruit – in this case apricot, nuts, cocoa.

On the picture above you see the black and white cookies on the left, and the nut cookies on the right.

Christmas Cookies

Basic dough for the black and white cookies, nut cookies and the apricot cookies:

from Backen für Weihnachten by Regine Stroner

yields: one recipe of cookies

Ingredients:

300 g flour
150 g sugar
1 egg or 2 egg yolks
200 g cold butter, diced

Combine the ingredients and knead until smooth. Refrigerate at least for an hour.

Black and White Cookies

additional ingredients:

2 Tbsp. cocoa
2 Tbsp. cream

Before refrigerating the dough, divide it into two equal parts. To one part add the cocoa and knead until distributed evenly. Do the same with the other half of the dough and the cream. Then refrigerate.

On a floured surface roll out both of the dough in rectangle (about 50cm x 25cm). They have to be the same size. Layer the cocoa rectangle on the white dough. Cut them into even two parts lengthwise. Roll the two parts lengthwise. Wrap the two rolls into plastic wrap and refrigerate for another hour..

Preheat the oven to 180° C.

Remove the foil and cut the rolls into 0,5 cm thick discs. Bake the discs on baking trays with parchment paper for 10-12 minutes.

Remove from the oven, let them cool and store in an airtight container.

Nut Cookies

additional ingredients:

2 egg whites
125 g sugar
125 g ground hazelnuts
50 g chocolate, finely grated
1/2 tsp. cinnamon
1 Tbsp. cocoa

Roll out the dough on a floured surface and cut with your favourite cookie cutters. The cookies should have still some space in the middle for adding the nut mixture. Lay them on baking sheets layered with parchment paper.

Preheat the oven to 180° C.

Beat the egg whites until stiff. Fold in the sugar, nuts, chocolate, cinnamon and cocoa. With two teaspoons place little heaps of the nut mixture on the cookies.

Bake for 10-12 minutes, until golden brown. The dough should be crispy, the nut mixture slightly soft.

Let cool and store in an airtight container.

Apricot Cookies

additional ingredients:

150 g apricot jam

Roll out the dough on a floured surface and cut out with cookie cutters. Take care, the cookies still need to be filled, so they should not be too small or have a too complicated shape and you need at least two cookies with the same shape (bottom and top). Place them on baking sheets lined with parchment paper.

Preheat the oven to 180° C.

Bake the cookies for about 10 minutes.

Warm the apricot jam slightly on the stove in a small saucepan. Strain it through a fine sieve to remove fruit chunks.

Give a small amount of jam on one cookie and top it with another with the same shape. Go on with the rest.

Let them cool and store in an airtight container

Schottisches ShortbreadScottish Shortbread

Update: Für das deutsche Rezept nach unten scrollen!

I never were really fond of shortbread. Scottish or not. We didn’t even tried some, as we were in Scotland last year. We just brought some home as a gift. I ate some of the gift myself. But I’m not ashamed, since it revealed the tastiness of shortbread to me. Scottish shortbread. I don’t know how Irish tastes or other. So I’m only referring to Scottish.

Lately I thought again of the shortbread. And I thought of a try years ago to produce shortbread. It was a recipe of Jamie Oliver. It was not good. Since then I had a slightly aversion against shortbread. Sorry Jamie. But there was no reference of the Scottish there. A glimmer of hope? Well, I searched the internet for a simple shortbread recipe, no chocolate, no herbs, no fuss. And then I found it! On a blog, which blogger has it from a fellow blogger, who owns it from her Scottish grandfather!

If you are not familiar with shortbread. I give you a short dive into the taste and texture of that shortbread. It’s crumbly, but not allover. Everything holds together, but on the edges it crumbles. It’s flaky, maybe you can see some layered flakes in the picture. Those layers brake apart in your mouth. And then comes the buttery taste. There’s a lot of butter in there, but it doesn’t taste like your eating pure butter. Simple, but somehow complex. Maybe just delicious. So don’t keep your hands from that recipe, because of the butter, you will regret that! And yes you can eat more than one piece. Because they are lighter than you think.

You don’t need a special ingredient, it’s all there in the kitchen. Go and make them!

Schottisches Shortbread

ergibt: eine 20 x 20 cm Form, in kleine Quadrate geschnitten (für ein ganzes Blech die Menge verdoppeln)

Zutaten:

110 g Zucker
140 g Maisstärke
300 g Weizenmehl
225 g Butter, raumwarm, klein gewürfelt
1 Prise Salz
Zucker zum Bestreuen nach dem Backen (hab ich weggelassen)

Den Ofen auf 160° C vorheizen.

In der Küchenmaschine oder mit dem Handrührer den Teig herstellen, dazu alle Zutaten in eine Schüssel geben und auf hoher Stufe verrühren, bis es wie Sand aussieht und keine Butterklümpchen mehr zu sehen sind. Die Mischung in die Form geben und fest reindrücken, bis es ebenmäßig und fest ist.

Den Teig mit einer Gabel mehrmals einstechen.

Das Shortbread 45-50 Minuten backen bis er goldgelb ist.

Aus dem Ofen nehmen, und mit Zucker bestreuen (optional). Auskühlen lassen und in Quadrate schneiden. Bei mir 4 x 4 cm.

Tipp: Wenn die Form eine Springform ist oder einen niedrigen Rand hat, ist es einfacher das Shortbread zu schneiden und es aus der Form zu nehmen.

You don’t need a special ingredient, it’s all there in the kitchen. Go and make them!

Scottish Shortbread

yields: one 20×20 cm square pan, cut into smaller squares (double the amount for a full sheet pan)

Ingredients:

110 g sugar
140 g corn starch
300 g flour
225 g butter, at room temperature
1 pinch of salt
some sugar for sprinkling after baking ( I didn’t)

Preheat the oven to 160° C.

Add sugar, corn starch, flour and salt in the bowl of your stand mixer. Add the butter in pieces. Use the paddle attachment and whisk on a higher speed, until the butter is fully integrated and it looks like sand. It won’t form a dough. Pour the mixture into the pan and firmly press down the dough, until it’s an even mass.

Prickle the dough with a fork.

Bake the shortbread for 45 – 50 minutes until golden brown.

Remove from the oven and sprinkle with sugar, if you want. Let cool, then cut into squares. I cut mine into 4×4 cm squares.

Tip: It helps if the pan is a spring pan (like mine) or has a low rim. So it’s easier for cutting and especially for removing the shortbread from the pan.

Flan TarteFlan Tart

Update: Für das deutsche Rezept nach unten scrollen!

As a child I didn’t like flan. It was too slippery and wobbly for me. Today I really like it. I like Flan, Crème Caramel, Crème Brûlée. And Crème Brûlée really works well. But as I tried to cook Flan some weeks ago, I wasn’t very successful. The caramel just didn’t want to caramelize. Then it didn’t wanted to harden in the moulds. I was really disappointed. And the worst thing was, I didn’t know why! I even do not know it today. I looked up several cook books and blogs, but they weren’t a helping hand.

As I looked through the blogs, some unknown, some of my favourites, I discovered something called Flan Tart on Aran’s blog. I’ve never tried something like this, although we spend a lot of holidays in Spain. Also I read, that the tart is somehow popular in Spain. Now I know why!

I infused my Flan Tart only with vanilla beans, because I wanted to get as near as possible to the original Flan. I think it worked. Of course, you can’t expect a Flan. But a Flan formed in a tart, with a taste almost as Flan and a bit of the texture. Just no caramel. That was just the right thing for me, as I remember my caramel experiences.

The tart looks like a lot of work, but it is not. You need to make a pastry crust (choose your favourite one or use the recipe I recommend below) and then the filling, which is no magic art. I recommend to bake this tart in a small spring form. I used a 20 cm one.

Be careful in the last minutes of baking. My tart burned a bit on the surface. But luckily the burned parts could be easily peeled off (maybe you see it in the picture below, that there’s a part of the surface, that is out of harmony with the rest).

Flan Tarte

nach einem Rezept von Cannelle et Vanille

ergibt: eine 20 cm Tarte

Teig:

250 g Weizenmehl
200 g Butter, raumwarm
100 g Zucker
1 Prise Salz
2 Eigelb
Mehl zum Ausrollen

Füllung:

1 Ei
1 Eigelb
500 ml Milch
65 g Maisstärke
1 Vanilleschote, Mark herausgekratzt
45 g brauner Zucker

Für den Teig, Butter, Zucker und Salz verschlagen, die Eigelbe dazugeben und unterrühren. Nach und nach das Mehl unterrühren, bis ein homogener Teig entsteht. Den Teig zu einer Scheiben formen, in Folie wickeln und mindestens 1 Stunde kalt stellen.

Die Milch mit der Vanilleschote und -mark aufkochen. Vom Herd nehmen und 20 Minuten ziehen lassen. Die Vanilleschote entfernen.

Den Ofen auf 200° C vorheizen.

Den Teig ausrollen und eine gebutterte Springform damit auslegen. Den Boden mehrmals mit einer Gabel einstechen.

Das Ei, Eigelb und den Zucker für die Füllung verschlagen. Die Stärke unterrühren. Die warme Milch in einem dünnen Strahl zugießen und währenddessen rühren. Die Creme wieder in den Topf geben und aufkochen, dabei umrühren. Wenn die Creme eingedickt ist vom Herd nehmen.

Die Creme auf den Boden gießen und glatt streichen.

10 Minuten backen, dann die Hitze auf 180° C runterdrehen. Nochmal 30 Minuten backen, bis die Oberfläche goldgelb ist.

Auskühlen lassen.

Flan Tart

adapted from Cannelle et Vanille

yields: one 20 cm tart

Pastry dough:

250 g flour
200 g butter at room temperature
100 g sugar
pinch of salt
2 egg yolks
flour for rolling the dough

Filling:

1 egg
1 egg yolk
500 ml milk
65 g corn starch
1 vanilla bean, cut in halves and seeds scraped out
45 g blond cane sugar

Whisk together the butter, sugar and the salt with the paddle attachment of your stand mixer. Add the egg yolks and whisk again. Add the flour by degrees, until it is all incorporated and you have a smooth dough. Form the dough into a ball, wrap in plastic foil and chill at least for an hour or until ready to use.

Heat the milk with both the vanilla seeds and pod in a pot, until boiling. Remove from the heat, cover and let infuse for at least 20 minutes. Remove the pods.

Preheat the oven to 200° C.

Roll out the dough and line the spring form with it. Prick the bottom with a fork.

Beat the egg and the yolk with the sugar together in a bowl. Add the cornstarch and continue beating. Add the warm milk in a small stream and whisk. Transfer the cream to the pot again and bring it to a boil while stirring. The cream thickens. Remove from the heat.

Pour the cream in the crust and level the surface. Bake for 10 minutes at 200° C. Then turn down the heat to 180° C and bake for about 30 minutes, until the surface is golden.

Let it cool, before eating.

Churros Churros

Update: Für das deutsche Rezept nach unten scrollen!

The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.

The challenge were doughnuts. But since I just made them some weeks ago, as you can see here, I wanted to try something different. Especially, because frying is so versatile and the fried goods are always so delicious.

So I took the chance to make churros.

I love churros, since I remember, that I’ve first eaten them on our vacations in Spain. Bought in a paper bag from a mobile churrería. DELICIOUS. I remember them pure or tossed in sugar. I didn’t get to know the version, where you dip them in thick warm chocolate. That sounded good to me, too. But in my memory, the churros were rich, not so light. So I decided to skip the chocolate part spontaneously.

In the end, the churros turned out really light. They puffed up, while frying and came out in a doubled or even tripled size, than before. I don’t know why this happened, maybe it was the recipe. Everything else looked right to me. So a rich decadent chocolate would accompany this recipe just right. Nonetheless the churros were very good. But I’m still looking for the perfect recipe, fitting my childhood memories.

Vor einem Jahr: Zimt- und Anis-Macarons

Churros

nach einem Rezept von Cannelle et Vanille

Zutaten:

125 ml Wasser
125 ml Vollmilch
110 g Butter
1 Prise Salz
1 große Prise Zucker
150 g Mehl
3 Eier
Öl/Fett zum Frittieren
Zimtzucker zum Wälzen

Wasser, Milch, Butter, Zucker und Salz in einen Topf geben und aufkochen. Das Mehl zugeben und mit einem Löffel einrühren, bis ein glatter Teigball entsteht.

Weiterrühren (geht auch in der Küchenmaschine oder mit dem Handrührer) bis der meiste Dampf verflogen ist, dann nach und nach die Eier unterrühren. Rühren bis eine glatte dicke Masse entsteht.

In einen Spritzbeutel mit Sterntülle geben.

Das Öl auf 170° C erhitzen. Es sollte mindestens 10 cm tief sein.

Den Teig auf Backpapier spritzen. Jedes Teigstück auf Papier ausschneiden, so dass man einen Churro auf einem Stück Papier hat.

Wenn das Öl heiß ist, das Papier mit dem Teig in das Öl gleiten lassen. Der Teig löst sich vom Papier und man kann sie mit einer Zange rausnehmen. So muss man nicht mit dem Spritzbeutel über dem heißen Fett hantieren und die Churros behalten die Form, die sie haben sollen.

Die Churros rausbacken, bis sie goldbraun sind. Dann mit einer Siebkelle herausnehmen und auf Küchenpapier abtropfen lassen. In Zimtzucker wälzen und sofort verzehren.

So I took the chance to make churros.

One year ago: Cinnamon and Anise Macarons

Churros

from Cannelle et Vanille

Ingredients:

125 ml water
125 ml whole milk
110 g butter
pinch salt
large pinch sugar
150 g flour
3 eggs
oil for frying
cinnamon sugar for coating

Place the water, milk, butter, sugar and salt in a medium saucepan. Bring this to a boil. Add the flour all at once and stir with a wooden spoon until it comes together into a smooth ball.
Transfer this mass to the bowl of an electric mixer (or can do it by hand) and start mixing with a paddle attachment. When most of the steam has evaporated, add the eggs one at a time. Mix until it comes together to a smooth thick mass.
Transfer to a pastry bag fitted with a star tip (#5).

In a wide pan that has tall sides, pour about 3″ deep of canola oil. Heat it to 170°C.

Pipe the batter in strings on parchment paper. Cut every single dough string on the paper out. So you have one string on one piece of paper.

When the oil reaches the temperature, let the paper with dough slide into the oil. The paper releases itself from the dough in the oil. Remove the paper pieces with tongs. With this trick the churros will hold their shape and you don’t have to work with your pastry bag above the hot oil.

Fry them until golden brown. Remove the churros from the oil and place them on a paper towel to drain the remaining oil. Roll them in cinnamon sugar. Serve immediately.

Kürbis-Apfel-SuppeWinter Squash-Apple-Soup

Update: Für das deutsche Rezept nach unten scrollen!

8°C. That’s it, what the thermometer is saying outside. To cozy up yourself, this squash-apple-soup helps. And it’s fast and easy done. Especially if you are using a squash, that softens in minutes.

We had luck, that F. parents gave us a huge one from their garden, that softens so fast and tastes so good. I don’t know what kind it was, so I’m not a helper here. But if you have no clue what to choose, choose a red kuri squash. red kuri squash softens fast, too, taste delicious and the best: you don’t need to peel them!

The clue of the soup is the apple. The apple adds a slightly fresh and acid taste. It’s more than a squash soup. Because of the apple it’s a whole new soup. Something special.

Make a large batch. Double the recipe below, so you have more soup the next day.

Vor einem Jahr: Apfeltarte

Kürbis-Apfel-Suppe

für 3-4 Personen

700 g Kürbis
200 g Zwiebeln
1 Apfel
1 EL Butterschmalz
1 EL Zucker
Meersalz
weißer Pfeffer
3 EL Weißweinessig
400 ml Gemüsebrühe
Kürbiskernöl (optional)
4 Scheiben Sauerteigbrot

Den Kürbis in Viertel schneiden, die Kerne entfernen und schälen (außer es ist ein Hokkaido). In dünne Scheiben schneiden. Die Zwiebeln schälen und hacken. Den Apfel ebenfalls schälen, das Kerngehäuse entfernen und achteln. Die Achtel in dünne Scheiben schneiden.

Das Butterschmalz in einem Topf schmelzen, die Zwiebeln zugeben und 2 Minuten andünsten. Kürbis, Apfel und Zucker zugeben und weitere 2 Minuten andünsten. Essig, Brühe und 500 ml Wasser dazugeben. Kochen bis Kürbos und Apfel weich sind.

Die Brotscheiben toasten.

Die Suppe pürieren und mit Salz und Pfeffer würzen.

Die Suppe mit Kürbiskernöl beträufeln und mit dem Brot servieren.

8°C. That’s it, what the thermometer is saying outside. To cozy up yourself, this pumpkin-apple-soup helps. And it’s fast and easy done. Especially if you are using a pumpkin, that softens in minutes.

We had luck, that F. parents gave us a huge one from their garden, that softens so fast and tastes so good. I don’t know what kind it was, so I’m not a helper here. But if you have no clue what to choose, choose a hokkaido. Hokkaido’s soften fast, too, taste delicious and the best: you don’t need to peel them!

The clue of the soup is the apple. The apple adds a slightly fresh and acid taste. It’s more than a pumpkin soup. Because of the apple it’s a whole new soup. Something special.

Make a large batch. Double the recipe below, so you have more soup the next day.

One year ago: Apple Tart

Squash-Apple-Soup

Serves 3-4

700 g squash
200 g onions
1 apple
1 Tbsp butter
1 Tbsp. sugar
salt
white pepper
3 Tbsp. white wine vinegar
400 ml vegetable broth
pumpkin seed oil for drizzling (optional)
4 slices of sourdough bread

Cut the squash into quarters. Remove the seeds and peel it, if not using a red kuri. Cut into thin slices. Peel and chop the onions. Peel the apple and divide into eight pieces. Remove the core. Cut the apple pieces into thin slices.

Melt the butter in a medium pot. Add the onions and braise lightly for 2 minutes. Add squash, apple and sugar and braise again two minutes. Season with salt and pepper. Add the vinegar, broth and 500ml water. Cook until the squash and apples are softened (they are done, if you can mash them with your wooden spoon). It took 5 minutes for me, but depending on the sort of the squash it can take up to 20 minutes.

Toast your slices of bread in the toaster.

Puree the soup with an immersion blender. Eventually season again with salt and pepper. Serve the soup and drizzle with some pumpkin seed oil. Eat with toasted sourdough bread.

Pfirsich ShortbreadPeach Shortbread

Update: Für das deutsche Rezept nach unten scrollen!

We took a week off. Spontaneously. The last months were full of work for both of us. And there is no end in sight. As we decided to skip a real vacation this year, it’s hard to relax. We spend our money on the new apartment and new bikes. Next year we want to make a huge journey. Across the pond. We are afraid already :). So last week we „travelled“ to my home town and had our vacation. It was necessary, since I’m feeling tired and exhausted since weeks. Although I’m always in a lack of time and I’m now thinking, that this time is missing in my studies. It’s not helpful to feel caught in the middle.

So if you need a small vacation, too. Just now. And if you are able to grab some late summer peaches on your market. Make some easy peach shortbread. It feels like a tiny vacation, too, while enjoying. It’s good to be eaten still warm, with some cinnamon ice cream besides. Or cooled. A small piece here and there in between. Some minutes to relax.

Vor einem Jahr: Mini Hokkaido Kürbis Quiches mit nussigem Feldsalat

Pfirsich Shortbread

nach einem Rezept von smitten kitchen

ergibt: eine quadratische 20 x 20 cm Springform

Zutaten:

200 g Zucker
1 TL Backpulver
360 g Mehl
1 TL Zimt
1 Prise Salz
225 g Butter
1 Ei
5 kleine Pfirsiche

Die Pfirsiche schälen und die Kerne entfernen. Dünn schneiden.

Die Butter schmelzen, dabei warten bis sie braun wird und nussig riecht. Sofort vom Herd nehmen und abkühlen lassen, bis sie fest ist (Kühlschrank).

Die Form buttern und mehlen.

Den Ofen auf 190° C vorheizen.

Zucker, Backpulver, Mehl, Salz und Zimt mischen. Die braune Butter und das Ei hinzufügen und zu Streuseln verarbeiten.

2/3 der Streusel in die Form drücken. Die Pfirsiche darauf legen und die restlichen Streusel darauf verteilen.

30 Minuten backen, bis der Kuchen goldbraun ist. Abkühlen lassen, aus der Form nehmen und in 5 x 5 cm Quadrate schneiden.

One year ago: Mini Red Kuri Squash Quiches and nuttily lamb’s lettuce

Peach Shortbread

adapted from smitten kitchen

yields: one 20×20 cm square pan

Ingredients:

200 g sugar
1 tsp baking powder
360 g flour
1 tsp cinnamon
pinch of salt
225 g butter
1 egg
5 small peaches

Peel the peaches. Remove the pits and slice thinly.

Brown the butter. Therefore, melt it in a medium saucepan until it turns brown and smells nutty. Set aside immediately. Let it cool in the fridge, until solid.

Butter and flour your pan.

Preheat the oven to 190° C .

Whisk together sugar, baking powder, flour, salt and cinnamon. Add the brown butter and the egg and crumble it together.

Press 2/3 of the crumbles in the pan. No rim. Lay the peaches on the crumble bottom. Scatter the remaining crumbles on the peaches.

Bake for about 30 minutes, until golden brown. Remove from the pan (ideally when cooled, if you can stand the smell) and cut into 5×5 cm squares.