glutenfrei – Seite 7 – Coconut & Vanilla

Schokoladen Macarons mit HimbeerfüllungChocolate Macarons with Raspberry Filling

Update: Für das deutsche Rezept nach unten scrollen!

Since on the 20. March was Macaron Day I decided to show you my latest accomplishment in macarons.

Yes, there exists a special day for macarons! In Paris are special shops, that sell macarons all day long and on macarons day you can get some free! Unfortunately I never had the chance to be there (on macarons day or sometime else). As macarons are not very popular in Germany, ok unknown would be the better word… I mean most people don’t even know what cupcakes are… so you couldn’t say macarons are the new cupcakes ;). Anyway what I wanted to say is, that there won’t be shops in Germany, that sell macarons.

But most often I think anyway it’s better and more fun to do it myself. I mean look at those little beauties. Just want to grab one immediately and stuff it into my mouth.

And in your mouth you have the rich chocolate flavour and now you think “yeah and in the middle even more boring chocolate”… haha no! In the middle is chocolate (and do use the good one!) with raspberry puree! It’s soo delicious.

So if you didn’t do it, celebrate macarons day with some lovely macarons. Even more if you have some egg whites sitting in your fridge and you don’t know what do to with them. So you have to make some macarons, because it would be a pity to throw all the egg whites away. And you will feel a lot better, when you use them up and they are not looking at you anymore out of the fridge, making you guilty, because you don’t know what to do with them. Believe me, what a relief to make macarons!

And it is not difficult. Ok my first try wasn’t what I expected. They tasted good, but they didn’t look like macarons. So for some tipps, you can look up my first post with macarons.

Don’t be worried, if my post is looking some what different, because I’m trying it the first time with Windows Live Writer, instead of that Google crap. Yeah, you read right. It’s just driven me into insanity some times. So maybe that here works better. I’m yet “astonished” by the amount of fonts and options to embed my pictures. You see, after Google I’m very easy to impress.

But don’t want to bore you with that theoretical things.

Schokoladen Macarons mit Himbeerfüllung

Zutaten:

100 g Eiweiß (raumwarm; mind. 24h vorher getrennt)
25 g Zucker
1/2 TL Zitronensaft
225 g Puderzucker
125 g Mandelmehl (oder gemahlene Mandeln, die ich nochmal mit einem Aufsatz für den Pürierstab mahle)
15 g Kakaopulver
1 Prise Salz
Kakaosplitter zum Bestreuen

für die Füllung:

100 g Vollmilchschokolade oder-kuvertüre
50 g Himbeerpüree
einen Schuss Schlagsahne
ein Stückchen Butter

Wichtig: Die Eier müssen mindestens 24 h (oder länger) vor dem Backen getrennt worden sein. Dadurch verlieren die Eiweiße an Feuchtigkeit und formen so einen stabileren Meringue. Sie müssen Raumtemperatur haben.

Die Eiweiße mit dem Zitronensaft fast steif schlagen. Den Zucker nach und nach zugeben und schlagen bis ein steifer glänzender Meringue ensteht.

Den Puderzucker, Mandelmehl und den Kakao sieben. Nach und nach unter den Meringue heben. Man sollte dazu nicht mehr als 50 Züge (1 Zug = 1x Unterheben) benötigen, sonst fällt die Masse zusammen.

Die Macarons auf ein Backblech mit Backpapier spritzen und mit Kakaosplitter bestreuen. Das Backblech vorsichtig auf die Arbeitsfläche schlagen, so bekommen die Macarons eine gleichmäßige Oberfläche.

Den Ofen auf 150° C vorheizen.

Die Macarons 20 Minuten trocknen lassen, damit sich Füßchen formen können.

8 Minuten backen, dann das Blech wenden und nochmal 8 Minuten backen. Immer nur 1 Blech auf einmal backen!

Abkühlen lassen und in eine luftdichte Dose legen, bis man sie füllt.

Für die Füllung die Schokolade im Wasserbad schmelzen. Dann das Himbeerpüree und die Sahne dazugeben und gut unterrühren. Die Butter unterrühren, bis die Füllung cremig und leicht glänzend ist. Abkühlen lassen, bis man die Füllung mit dem Spritzbeutel bearbeiten kann. Am besten in den Kühlschrank stellen.

Wenn die Masse fest genug ist, die Macarons damit füllen.

Since on the 20. March was Macaron Day I decided to show you my latest accomplishment in macarons.

But most often I think anyway it’s better and more fun to do it myself. I mean look at those little beauties. Just want to grab one immediately and stuff it into my mouth.

And it is not difficult. Ok my first try wasn’t what I expected. They tasted good, but they didn’t look like macarons. So for some tipps, you can look up my first post with macarons.

But don’t want to bore you with that theoretical things.

Chocolate Macarons with Raspberry Filling

Ingredients:

100 g egg whites (at room temperature; separated at least 24 hours prior)
25 g sugar
1/2 tsp. lemon juice
225 g powdered sugar
125 g almond flour (ground almonds, which I grind another time with an attachment of my immersion blender)
15 g cocoa powder
pinch of salt
cocoa nibs for topping

For the filling:

100 g milk chocolate
50 g raspberry puree
a splash of cream (or something similar: heavy cream or crème fraîche)
a piece of butter

Don’t forget, that the egg whites have to be separated 24h prior or longer before starting to bake. So they loose moisture, which helps to form a stable meringue. Let them get room temperature.

Whip the egg whites and the lemon juice until they are almost fully whipped. While mixing add the sugar slowly. Whip until you have a shiny stiff meringue.

Sift the powdered sugar, almonds and cocoa. Add the dry ingredients successive to the meringue and fold until a shiny mass is formed. You shouldn’t need more than 50 strokes to do that, otherwise you overfold the mass and it will deflate.

Pipe the macarons onto a baking sheet lined with parchment paper. Sprinkle with cocoa nibs. Take the baking sheet and hit it on the working surface (of course as gently as you can, you don’t want the macarons sticking on the ceiling). That helps to get an even surface. Preheat the oven to 150°C (300°F). Let the macarons dry at room temperature for 20 minutes. That helps to form their feets (you see in the pictures).

Bake them for about 8 minutes, then rotate the baking sheet and bake for another 8 minutes. Only bake one baking sheet at a time! Unless one sheet is ready and the other not. I tried!

Let them cool and transfer to an airtight container, until you fill them.

For the filling, break the chocolate into pieces and melt it in a double boiler. When melted, add the raspberry puree and the cream. Stir until incorporated. Add the butter. Stir until it’s creamy and a little bit shiny. Let it cool until it’s pipeable. I put mine on the window board outside (it was cold). Otherwise I would recommend the fridge ;).

When it is pipeable, fill the macarons with the ganache.

Enjoy your Macarons Day!

Gemüse mit QuinoaVegetables with Quinoa

Update: Für das deutsche Rezept nach unten scrollen!

Feeling like spring is coming over. Unfortunately winter in Germany is not thinking the same. We had a lot of problems with the masses of snow in Germany, up to the icebound island of Hiddensee. I’m sick of winter and snow and the cold!

Since I cannot do anything about that, I make myself a little bit warmer with food feeling like spring. Less meat, more vegetables.
And I’m juggling with trying new things, like quinoa. So it occurs, that this dish is gluten-free. Just another coincidence. If you do not have quinoa, you can also make some rice, maybe some wild rice? But I recommend you the quinoa. It gives you another flavour. A slightly flavour of nuts. Also it’s kinda lighter. I can’t describe it really, you have to taste!

For making the quinoa I used my rice cooker, which worked perfect. But if you don’t have one, you can just make it in a saucepan on the stove.

You can vary the vegetables you use. Also available and fitting now are mushrooms, fennel or some squash for example. In summer you can use zucchini, tomatoes or cucumber and you can eat it cold as a salad with some fruit vinegar like quince vinegar. See, I’m already dreaming of summer!

Gemüse mit Quinoa

Zutaten:

180 g Quinoa
Gemüsebrühe
Olivenöl
2 Knoblauchzehen, fein gehackt
1 gelbe Paprika, klein gewürfelt
1 rote oder orange Paprika, klein gewürfelt
eine Handvoll Erbsen (TK)
2 Möhren, klein gewürfelt
2 Schalotten oder eine milde kleine Zwiebel, fein gehackt
Meersalz, Pfeffer
Petersilie, fein gehackt
Spritzer Zitronen- oder Limettensaft
etwas Zitronenschale
Basilikum, etwa 10 Blätter
frischer Oregano
Minze

Den Quinoa in einem feinen Sieb unter kaltem Wasser abspülen. Quinoa mit der doppelten Menge Wasser in den Reiskocher geben, wer mag gibt noch etwas Gemüsebrühe dazu. Den Reiskocher anschalten. Wenn ihr keinen Reiskocher habt, könnt ihr den Quinoa natürlich auch auf dem Herd im Topf kochen.

Währendessen einen Schuss Olivenöl in einer großen tiefen Pfanne erhitzen. Die Schalotten, Knoblauch, Möhren und Erbsen dazugeben und andünsten bis sie etwas weicher sind. Die Paprika dazugeben und unterrühren. Mit Salz und Pfeffer würzen. Den Zitronensaft, die Zitronenschale und Kräuter nach Geschmack zugeben.

Den Quinoa dazugeben und verrühren. Olivenöl dazugeben, bis der Quinoa lockerer wird und leicht mit Öl überzogen ist.

Sofort servieren.

For making the quinoa I used my rice cooker, which worked perfect. But if you don’t have one, you can just make it in a saucepan on the stove.

Vegetables with Quinoa

Ingredients:

180g (1 cup) quinoa
vegetable broth
olive oil
2 cloves garlic, finely chopped
1 yellow bell pepper, finely diced
1 red or orange bell pepper, finely diced
one handful of peas (frozen)
2 carrots, finely diced
2 shalotts or a small mild onion, finely diced
sea salt, ground pepper, to taste
fresh chopped parsley, to taste
squeeze of lemon or lime juice
some lemon zest
fresh basil, about 10 large leaves
fresh oregano
mint to taste (fresh or dried)

Rinse the quinoa in a fine sieve in cold water. Put the rinsed quinoa in your rice cooker and add the double amount (up to 2,5) of water. (If you put one cup quinoa in the cooker, you add 2- 2,5 cups water.) If you like, you can add some vegetable broth, too. Turn on the rice cooker.
If you don’t have a rice cooker, cook the quinoa in a saucepan on the stove, just like rice.

While cooking the quinoa, heat a splash of olive oil in large skillet over medium heat. Add the shallots, garlic, carrots and peas and stir until slightly softened. Add the bell pepper and stir again. Season with salt and pepper to taste. Add the lemon juice, to taste, as well as the herbs and the lemon zest.

Add the quinoa, when ready and give it stir. Add more olive oil to your taste. I added a good splash, until it got more loose and the quinoa had a light coating of the olive oil.

glutenfreie Graham Crackergluten-free Graham Cracker

Update: Für das deutsche Rezept nach unten scrollen!

Last week I wrote about the Daring Baker’s challenge Nanaimo Bars, which were gluten-free. For that I needed gluten-free Graham Cracker, which I also made. And I promised they are worth an extra post. Here they are!

I loved the „Cracker“(which are another type of cookies and have nothing in common with other savoury crackers), since I tasted the dough out of the kitchen machine. It tasted full, but not heavy, little bit sweet and remembered me of some taste in my childhood… but I didn’t get it until now. I believe this special flavours comes from the sorghum flour I used.
You need rice, tapioca and sorghum flour. The rice and tapioca flour you can buy in an Asian store. The sorghum flour was much more difficult to found. But I discovered it in a large wholefood supermarket (Alnatura). They also had much more gluten-free flours.

By the way, does anyone know what you can bake with teff flour?

The dough was a little bit difficult to handle, because it was very sticky. More like a dough for a cake. But with a lot of rice flour for rolling it out, it’s no problem. You see that my cookies are not looking that beautiful. I hadn’t had the patience. Next time they will be prettier. But hey… shape’s not everything! Important is, that they taste fantastic!

In the picture below you see the finished dough in my kitchen machine.

After baking I stored them in an airtight container. If you let them cool completely after baking, they will get crisp. Because I didn’t wait, mine were a bit chewy. But for me that’s perfect for that cookie. The chewiness fits perfect with the flavour. Mine were also very thin, so if you like it thicker, go ahead! And do not forget to leave some space between the crackers, because they will expand while baking.
Of course you can change the gluten-free flours with normal wheat flours. I didn’t tried, but I wouldn’t, because they are great as they are!

glutenfreie Graham Cracker

Zutaten:

140 g Reismehl (weißes, kein Vollkorn)
100 g Tapiocastärke
65 g Braunhirsemehl
200 g brauner Zucker
1 TL Natron
1 Prise Salz
100 g kalte Butter, gewürfelt
80 ml milder Honig
75 ml Vollmilch
2 TL Vanilleextract

Die Mehle, Zucker, Natron und Salz mischen. Die Butter zugeben und in der Küchenmaschine oder mit dem Handrührer mischen, bis ein grobes Mehl entstanden ist.

Honig, Milch und Vanilleextrakt verrühren. Zur Mehlmischung geben und verrühren. Der Teig ist dann sehr weich und klebrig.

Den Teig auf eine mit Reismehl bemehlten Flächte geben und flach drücken (3 cm), In Folie wickeln und 2 Stunden kalt stellen (besser über Nacht).

Den Teig halbieren, die andere Hälfte wieder in de Kühlschrank legen.

Auf einer bemehlten Fläche (Reismehl) etwa 0,3 mm dünn ausrollen. Den Teig entweder mit einem Teigroller in Quadrate schneiden oder mit einem Ausstecher bearbeiten. Die Kekse auf Bleche mit Backpapier legen. Ausreichend Abstand lassen zwischen den Keksen. Die Bleche mit den Keksen in den Kühlschrank stellen und 30-45 Minuten kühlen.

Den Ofen auf 180° C vorheizen und die Kekse backen. Meine waren nach 10 Minuten fertig, sind sie dicker kann es auch entsprechend länger dauern.

Mit der zweiten Hälfte Teig genauso verfahren.

By the way, does anyone know what you can bake with teff flour?

In the picture below you see the finished dough in my kitchen machine.

gluten-free Graham Crackers

Ingredients:

140 g sweet rice flour (also known as glutinous rice flour)
100 g tapioca starch/flour
65 g sorghum flour
200 g dark brown sugar
1 tsp. baking soda
3/4 tsp. kosher salt
100 g butter (cut into 2 cm cubes and frozen)
80 ml honey, mild-flavoured
75 ml whole milk
2 tbsp. vanilla extract

In the bowl of a food processor fitted with a steel blade, combine the flours, brown sugar, baking soda, and salt. Pulse on low to incorporate. Add the butter and pulse on and off, until the mixture is the consistency of a coarse meal. If making by hand, combine aforementioned dry ingredients with a whisk, then cut in butter until you have a coarse meal. No chunks of butter should be visible. I made it all with my kitchen machine and it worked fine.

In a small bowl or liquid measuring cup, whisk together the honey, milk and vanilla. Add to the flour mixture until the dough barely comes together. It will be very soft and sticky.

Turn the dough onto a surface well-floured with sweet rice flour and pat the dough into a rectangle about 1 inch thick. Wrap in plastic and chill until firm, about 2 hours, or overnight.

Divide the dough in half and return one half to the refrigerator. Sift an even layer of sweet rice flour onto the work surface and roll the dough into a long rectangle, about 0.3 cm thick. The dough will be quite sticky, so flour as necessary. Cut into squares. Gather the scraps together and set aside. Place wafers on one or two parchment-lined baking sheets. Chill until firm, about 30 to 45 minutes. Repeat with the second batch of dough.

Adjust the rack to the upper and lower positions and preheat oven to 180°C.

Gather the scraps together into a ball, chill until firm, and reroll. Dust the surface with more sweet rice flour and roll out the dough to get a couple more wafers.

Prick the wafers with toothpick or fork, not all the way through, in two or more rows.

Bake for 25 minutes, until browned and slightly firm to the touch, rotating sheets halfway through to ensure even baking. Might take less (mine took only about 10 minutes, because they were so thin) , and the starting location of each sheet may determine its required time. The ones that started on the bottom browned faster.

glutenfreie Nanaimo Barsgluten-free Nanaimo Bars

Update: Für das deutsche Rezept nach unten scrollen!

The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and www.nanaimo.ca.

This month challenge was to make a classic Canadian dessert to savour the Olympic Winter Games in Canada this year. This dessert consists of three layers. A base containing crumbles of Graham Crackers, coconut, cocoa and almonds. A middle custard layer and a chocolate topping.
Since Lauren is suffering under celiac disease (dt. Zöliakie) the challenge was to bake the Graham Crackers yourself and gluten-free. Ever I was interested to try some gluten-free recipe. Finally I had the chance!
A lot of people in the world (also in Germany, yes!) have to live gluten-free, as if they wouldn’t, their villi lining the small intestine would be trancated. This reaction is caused by proteins, found in wheat, rye, barley and other crops of the tribe Triticeae.

First it was very difficult to find the needed flours. We needed rice flour, tapioca flour and sorghum flour (dt. Braunhirsemehl). Rice flour I had already at home. Tapioca flour (or starch), I found in a local Asian supermarket. The sorghum flour was much more difficult. But in a larger wholefood supermarket I didn’t just found sorghum flour, but a lot of more gluten-free flours.

I will make an extra post for the Graham Crackers, because I really like them! I do not know how they taste with normal wheat flour, but actually I don’t really want to know… they are just great as they are and I think that special flavour comes from the sorghum flour. I will definitely bake them again!

Which I can’t say from Nanaimo Bars. I wasn’t so excited about that part of the challenge, as I would never make something like that for myself, as I do not like those sort of things. It’s just too much, too heavy for me.

I also made some differences regarding to the original recipe. I substituted the almonds with hazelnuts and since in Germany something like custard powder does not exist, I made a mixture of vanilla pudding powder, crème fraîche, butter, icing sugar and a lot of vanilla aroma, because it didn’t taste like vanilla after all and it was just too sweet.

I made just half the recipe and it’s still enough and to spare. Is used an adjustable cake setting ring with 16 cm in diametre.
If I would try it another time (I won’t, but IF), I would leave out the coconut and cocoa from the bottom layer, because the main taste is coconut and cocoa. Just too much of it!
Be cautious! The vanilla pudding powder, as well as the chocolate you take for the topping has to be gluten-free as well, if you want to make it all gluten-free!

glutenfreie Nanaimo Bars

Zutaten:

für den Boden:

115 g Butter
50 g Zucker
5 EL Kakao
1 Ei, verschlagen
60 g glutenfreie Graham Cracker Krümel
55 g gehackte Mandeln (oder andere Nüsse nach Wahl)
130 g Kokosraspel

für die Cremeschicht:

115 g Butter
300 g Crème fraîche
1 Tüte Vanillepuddingpulver
Vanilleextrakt
250 g Puderzucker

für den Schokoladenguss:

115 g Zartbitterschokolade (ich hab Vollmilch verwendet)
2 EL Butter

Für den Boden: Die Butter mit dem Zucker und dem Kakao im Wasserbad schmelzen. Das Ei dazugeben, dabei rühren. Wenn die Masse eingedickt ist vom Herd nehmen. Die Kekskrümel, Nüsse und die Kokosraspel unterrühren. Alles in eine eckige Kuchenform von 20 x 20 cm oder eine 20 cm Springform drücken.

Für die Cremeschicht. Die Butter mit der Crème fraîche, Puddingpulver, Vanilleextrakt und Puderzucker hell und cremig rühren. Auf dem Boden gleichmäßig verteilen. Danach im Kühlschrank kühlen. Am besten ein paar Stunden, dann lässt sich die Schokolade leichter verteilen.

Die Schokoladen mit der Butter schmelzen. Etwas abkühlen lassen, dann auf der Creme verteilen.

Den Kuchen im Kühlschrank aufbewahren.

gluten-free Nanaimo Bars

Ingredients:

for the bottom:

115 g butter
50 g sugar
5 tbsp. cocoa powder
1 egg, beaten
60 g gluten-free graham cracker crumbs
55 g almonds (or other nuts you like, finely chopped)
130 g coconut (shredded, sweetened or unsweetened)

for the middle layer:

115 g butter
300 g créme fraîche
1 sachet of vanilla pudding powder
vanilla extract
250 g icing sugar

for the top:

115 g semi-sweet chocolate (I used whole milk chocolate)
2 tbsp. butter

For the bottom layer: Melt the butter, sugar and cocoa in top of a double boiler. Add the egg and stir to cook and thicken. Remove from the heat. Stir in crumbs, nuts and coconut. Press firmly into an ungreased 8 by 8 inch pan.

For the middle layer: Cream the butter, créme fraîche, vanilla pudding powder, vanilla extract and icing sugar together. Beat until light in colour. Spread over bottom layer. After that I used to cool mine. It’s easier to spread the chocolate afterwards.

For the final layer: Melt the chocolate with the butter over low heat. Cool. Once cool, pour over middle layer and chill.

Selbstgemachte GemüsebouillonpasteHomemade Bouillon Paste

Upate: Für das deutsche Rezept nach unten scrollen!

As I was ill the last two weeks, I wanted to do more for my blog. I made some things – I swear! But it happened, that those things were not good enough for my blog. Unfortunately.

Now that I’m back to work, I’ve done some great things and even more great photos of it! But just no time to write. So this evening I just take the time.

In my ill-time I had a lot of time to read lots of blogs, recipes and other interesting things. I got hold on a simple recipe making your own bouillon paste of vegetables. Since I’m very into making everything on my own, I was thrilled.

Since I’m not a fan of glutamate in food, I’m using only organic granulated bouillon, because it never contains glutamate. But it can contain other things that you don’t want in there, for example gluten or allergens. So making your own paste, disposes this problem. And of course it’s just great to make your own bouillon, without making a real stock!

I adapted the recipe from 101 Cookbooks. You can vary, which vegetables you use and also the ratio. I do not like celery stalks. But I like the root. So I just used that. Equally I do not like cilantro, thus I used just parsley. However It would be interesting to add some basil the next time or parsnips.

It’s recommended to use a food processor. As I do not have one, I thought optimistic and use my blender. Hmmm… wasn’t that good idea. It didn’t get the leek and the carrots alright. Celery was good with it. In the end I used my immersion blender. It took some time longer I think (since I can’t compare), but it worked very well and I got a moist paste. I didn’t used as much salt, as stated in the „original“ recipe. Maybe that leads rather to a „creamy“ paste, than a loose paste. For me it’s salty enough and if not, adding salt is less a problem, than to withdraw some.

My recommendation is to dissolve 2,5 tsp. per 250 ml (1 cup). It dissolves very good, if you wonder ;-).

I put one jar of the bouillon in the fridge and froze the rest in portions. If you are not using that much bouillon, you can freeze it in ice cube trays, so your portions to thaw are very small. I froze the rest in three portions, every equal to the amount in my fridge. It yields about four 200ml jars.

Selbstgemachte Gemüsebouillonpaste

nach einem Rezept von 101 Cookbooks

Zutaten:

150 g Lauch
200 g Fenchel
200 g Möhren
200 g Sellerie (ich nehme Knollensellerie)
30 g getrocknete Tomaten
100 g Schalotten, geschält
3 Knoblauchzehen, geschält
150 g feines Meersalz
80 g glatte Petersilie

Das Gemüse waschen.

Den Lauch halbieren und in Scheiben schneiden. Den Sellerie schälen und in Stücke schneiden. Ebenso Möhren, Knoblauch und die Schalotten. Die Petersilie grob hacken.

Wenn ihr einen Pürierstab verwendet, ist es leichter, wenn man das Gemüse in kleine Stücke schneidet.

Die ersten 4 Zutaten in die Küchenmaschine geben und etwa 20 Mal pulsen. Alternativ mit dem Pürierstab pürieren. Die anderen Zutaten dazugeben und pürieren bis man eine feuchte Paste bekommt. Mit dem Pürierstab kann das länger als 5 Minuten dauern.

Die Paste in ein kleines Glas füllen und den Rest portionsweise einfrieren.

2,5 TL auf 250 ml kochendes Wasser verwenden.

Die Paste hält sich sehr lange im Kühlschrank.

As I was ill the last two weeks, I wanted to do more for my blog. I made some things – I swear! But it happened, that those things were not good enough for my blog. Unfortunately.

Now that I’m back to work, I’ve done some great things and even more great photos of it! But just no time to write. So this evening I just take the time.

My recommendation is to dissolve 2,5 tsp. per 250 ml (1 cup). It dissolves very good, if you wonder ;-).

Homemade Bouillon Paste

adapted from 101 Cookbooks

Ingredients:

150 g leeks
200 g fennel
200 g carrots
200 g celery (I prefer roots)
30 g sun-dried tomatoes
100 g shallots, peeled
3 cloves garlic, peeled
150 g fine grain sea salt
80 g flat-leaf parsley

Wash the vegetables.

Slice the leeks. Peel the celery. Chop the fennel, carrots, celery, shallots and garlic. Chop the parsley loosely.

If you are using an immersion blender, it’s easier for you to cut the vegetables into smaller pieces. Place the first four ingredients in your food processor and pulse about 20 times. Or puree with your immersions blender. Add the other ingredients and puree as long as you get a moist paste. If you use an immersion blender it can take over 5 minutes.

Fill in a jar and keep it in the fridge. Freeze the rest in portions.

Use 2,5 tsp. of bouillon per 250ml (1 cup) boiling water.

Heidelbeer-Buttermilch-Panna CottaBlueberry and Buttermilk Panna Cotta

Update: Für das deutsche Rezept nach unten scrollen!

Being ill with a painful tonsilitis, which keeps me the week at home, I have a lot of time to spend with my blog. Lucky you!

Last weekend I made those beauties: Buttermilk Panna Cotta layered on blueberry puree.

Originally I wanted use up a mango fruit. I searched the internet and in the end I found a recipe at Tartelette’s. But as it came to peel the mango I realized it’s just over. Over ripe. Smelled a little bit alcoholic. So no dessert with mango then! But I already liked the idea of panna cotta. I mean I love panna cotta! My favourite dessert is coconut panna cotta. But I always want to try something different, new. And the buttermilk attracted me. Luckily it came into my mind, that I still have some frozen blueberry puree.

So after thawing the puree, I gave it into some nice glasses with the help of a funnel. And then I refroze the glasses with the puree. When it’s frozen it’s a lot easier to layer the panna cotta (or whatelse you like) on the puree so that they do not mix. The buttermilk gives the panna cottas a slight sour note. It tastes good, especially in combination with the fruit, but furthermore I prefer the classical preparation with cream.

I used leaf gelatine. And maybe a little bit too much. The recipe I adapted was with powdered gelatine. As I am not used to it and I’m liking the leaves, I tried to adapt it. The panna cottas were a bit too firm, but still good. I used 3 and a half leaf. I think 2 and a half or 3 leaves are enough. If you want to use powdered gelatine, the original recipe calles for 4 grams (1 3/4 tsp.) dissolved in 1 Tbsp. water.

And feel free to change the kind of fruit puree! I’m convinced, that it tastes delicious with (almost) every kind of fruit. Already thinking of apples, pears, quinces in this season or strawberrys in summer.

Heidelbeer-Buttermilch-Panna Cotta

ergibt: 4 Portionen

Zutaten:

ca. 250 ml Fruchtpüree
3 Blätter Gelatine
1 Vanilleschote
250 g Schlagsahne
50 g Zucker
250 ml Buttermilch

Das Püree auf 4 hübsche Gläser verteilen. Am besten einen Trichter benutzen, damit die Gläser sauber bleiben. Die Gläser einfrieren.

Einen tiefen Teller mit Wasser füllen und die Gelatine darin einweichen.

Die Vanilleschote aufschlitzen und das Mark herauskratzen

Die Sahne mit dem Zucker, dem Vanillemark und der Vanilleschote aufkochen, dabei ab und zu umrühren. Vom Herd nehmen und alles durch ein feines Sieb geben.

Die Gelatine ausdrücken und in die Sahne rühren, bis sie sich aufgelöst hat. 10 Minuten abkühlen lasse, dann die Buttermilch unterrühren.

Auf Raumtemperatur abkühlen lassen (meine war nach Zugabe der Buttermilch nur noch lauwarm).

Die Sahne auf das gefrorene Püree gießen.

In den Kühlschrank stellen und für mindestens 2 Stunden kühlen.

Being ill with a painful tonsilitis, which keeps me the week at home, I have a lot of time to spend with my blog. Lucky you!

Last weekend I made those beauties: Buttermilk Panna Cotta layered on blueberry puree.

Blueberry and Buttermilk Panna Cotta

serves 4

Ingredients:

about 250 ml fruit puree
3 leaves gelatine
1 vanilla bean
250 g whipping cream
50 g sugar
250 ml buttermilk

Give the puree in four nice small glasses with a funnel so the glasses stay clean. Freeze them.

Fill a soup plate with water and place the gelatine leafes in it.

Cut the vanilla bean lenghtwise without cutting all the way through. Scrape the seeds from the pods.

In a medium saucepan heat the heavy cream with the sugar, the vanilla seeds and the vanilla bean until the cream is just about to boil and the sugar is dissolved. Stir occasionally. Remove from the heat. Pour the cream through a fine sieve into a bowl.

Squeeze out the gelatine leaves gently. Whisk them into the cream until they are completely dissolved. Let cool for about 10 minutes and add the buttermilk.

Let cool to room temperature (mine already had room temperature after adding the buttermilk).

Pour the cooled cream onto the frozen fruit (a funnel is again helpful).

Place the panna cotta in the fridge and let them cool for at least two hours.

Crème Brûlée mit Gewürzenspiced Crème Brûlée

Update: Für das deutsche Rezept nach unten scrollen!

As you noticed I didn’t had much time for blogging this month and so unfortunately not a single recipe found it’s way in my beloved blog in novembre. But I cannot bear it that novembre goes away empty handed.

So two weeks ago I made some delicious Crème Brûlée, which I spiced with some orange peels and cinnamon. But feel free to try the spices you like. Originally I wanted to do it with lavender and fennel seeds, but I didn’t had lavender at home. Fortunately I made some pictures of the crème, which didn’t turn out that pretty, but better than nothing this month.So here’s the recipe for you. You can also make some more for dessert the next evening, because they have to cool down anyway before caramelizing the top.

Crème Brûlée mit Gewürzen

Zutaten:

270 g Schlagsahne
270 ml Vollmilch
1 Vanilleschote
1 Stück Schale einer Bio-Orange
60 g Zucker
1 Zimtstange
6 Eigelbe
brauner Zucker

Milch, Sahne, Vanillemarkt und Vanilleschote, Orangenschale, Zimtstange und 30 g Zucker in einen Topf geben und zum Kochen bringen. Vom Herd nehmen und 30 Minuten ziehen lassen.

Den Ofen auf 150° C vorheizen.

Die Eigelbe mit dem restlichen Zucker verrühren. Langsam und als dünnen Strahl die Gewürzmilch in die Eigelbe rühren. Alles durch ein Sieben gießen. und auf kleine Förmchen aufteilen.

Die Förmchen in die Fettpfanne stellen und heißes Wasser in die Fettpfanne gießen bis die Förmchen bis zu einem Drittel im Wasser stehen.

40-50 Minuten backen. Die Mitte der Cremes sollte wabbelig, aber nicht flüssig sein.

Wenn man sehr kleine Förmchen nimmt, kann es sein, dass die Cremes in 20-30 Minuten fertig sind, also einfach mal von Zeit zu Zeit nachschauen.

Die Cremes aus dem Wasserbad nehmen und auskühlen lassen.

Eine dünne Schicht braunen Zucker auf die Cremes streuen und unter dem heißen Grill karamellisieren.

Crème Brûlée with favourite spices

Ingredients:

270 g cream
270 ml milk
1 vanilla bean
piece of an orange peel (organic)
60 g sugar
1 cinnamon stick
6 egg yolks
brown sugar

Combine the cream with the milk in a pot. Split the vanilla bean open and scrape it. Add both with the orange peel, the cinnamon stick and half the amount of the sugar to the milk. Bring it to boil. Take it off the stove and let it infuse for about 30 minutes.

Preheat the oven to 150°C.

Combine the egg yolks with the rest of the sugar. Stir the hot milk-cream-mixture slowly into the egg yolks. Strain the eggmilk through a fine sieve and divide it among your ramekins.

Place the ramekins in a deep baking sheet and add so much water, that the ramekins are standing for one third in water.

Bake the crème brulée 40 – 50 minutes. When lightly shaken, the center should jiggle slightly but not appear liquid.

If you use smaller ramekins, it’s possible that your crème needs only 20-30 minutes. So be sure to check the texture earlier.

Take the ramekins out of the water bath and let it cool completely.

Sprinkle some brown sugar on top and caramelize under a hot broiler or a torch.