saisonal – Seite 7 – Coconut & Vanilla

Pflaumen GalettesRustic Plum Galettes

Update: Für das deutsche Rezept nach unten scrollen!

I made those a while ago, but I never made it to post them. Now before the summer is all over again and plums are still in season I have to give it out to you. The galettes are easy to make. Only dough, plums and sugar, that’s it!

I’m looking forward to autumn, but I also want to catch the last summer fruit, before there will be a long cold time without those delicious enjoyments. So tomorrow I want to get some pumpkins and apples at the market as well as some peaches (if I’m lucky). Stuck between summer and autumn is a really good time for yummy food. So preserve the summer and enjoy the upcoming autumn. Make ice cream with summer fruit, freeze fruit puree for the winter, can tomatoes or as I’ve done it recently: make your own pasta sauce and can it! There will be a post about that soon! I hope I got you a bit inspired. I need that inspiration too. Autumn food is so tempting.

So make the dough, then go buy some plums. When you’re back the dough is chilled and ready for rolling out. Assemble the galettes and bake. Enjoy them warm with a scoop of ice cream or cooled down every time you are passing by. I know what I’m talking about. They didn’t survived the day after baking!

Pflaumen Galettes

ergibt: 8 Stück

Zutaten

8 Pflaumen
250 g Mehl
200 g Butter, raumwarm
100 g Zucker
1 Prise Salz
2 Eigelb
Mehl zum Ausrollen
braunen Zucker zum Bestreuen

Butter, Salz und Zucker verrühren. Die Eigelbe dazugeben und unterrühren. Das Mehl nach und nach dazugeben und unterrühren, bis ein glatter Teig entsteht. Zu einer Scheibe formen und in Frischhaltefolie mindestens 1 Stunde kalt stellen.

Die Pflaumen waschen, die Kerne entfernen und in Schnitze schneiden.

Den Teig ausrollen und mit einem Glas, Ausstecher oder einer Schale runde Kreise ausstechen. Meine waren 13 cm im Durchmesser. Ich würde die Kreise nicht kleiner machen, da es sonst sehr schwierig wird, die Galettes zu formen.

Den Ofen auf jeden Fall vorheizen! Auf 180° C.

Die Pflaumen in die Mitte der Teigkreise auslegen, wie abgebildet. Mit Zucker bestreuen, Menge je nach Süße/Säure der Pflaumen. Den Rand nach innen falten, es muss nicht perfekt sein.

Auf Backbleche mit Backpapier legen. Die Galettes 20-25 Minuten backen, bis sie goldbraun sind.

Tipp: Meine Galettes sind am Boden, wegen der Pflaumen etwas durchgeweicht. Ich habe sie dann nochmal 10 Minuten auf einem Gitter nur von unten gebacken. Nächstes Mal würde ich sie gleich auf einem Gitter mit Backpapier backen. Eine andere Möglichkeit wäre sie nach 15 Minuten der Backzeit vom Backblech auf ein Gitter zu transferieren. Nichtsdestotrotz waren sie äußerst lecker.

Rustic Plum Galettes

Yield: 8

Ingredients:

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

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 homogeneous dough. Form the dough into a ball, wrap in plastic foil and chill at least for an hour or until ready to use.

Wash the plums, remove the pits and cut them into slices.

Roll out the dough on a floured surface. Cut out circles with a cookie cutter or use a glass or small bowl for that. Mine was 13cm in diameter. I do not recommend using diameters that are a lot smaller, because then it will be difficult to assemble the galettes.

Preheat the oven to 180°C. Preheating is important here.

Place the plum slices on the circles, as you see in the picture above. Sprinkle with sugar depending on the sweet- or sourness of your plums. Fold the edges towards the middle of the circles, you want to have a rustic rim. Look at the picture below how mine looked. There is no need to be perfect here.

Transfer them to baking sheets lined with parchment paper. Bake the galettes for about 20-25 minutes, until golden brown.

Tip: The bottom of my galettes turned out a bit soggy, due to the juicy plums and the baking sheets. I baked mine 10 minutes after baking again on the rack only from underneath. Next time I will bake them right away on the rack with some parchment paper in between. Or you try to transfer them after 15 minutes of baking to the rack and bake them there the rest of the time. But maybe you are lucky and not having „problems“ like this. After all they taste grate.

Pfirsich TartelettesPeach Tartelettes

Update: Für das deutsche Rezept nach unten scrollen!

About a month ago I promised some tartelettes. Actually apricot tartelettes. But as the case may be, they looked good, but the apricots just tasted like nothing. Additionally something was missing. Some cream, which would flatter your palate. Maybe vanilla? So an idea was born.

1. Pâte sucrée: which I also used for the failed apricot tartelettes, but which is very good. I adapted it from Michel Roux. It’s a bit sticky, but so you only have to press the dough in your molds. No rolling out! If you are making this dough, you have to use butter! Don’t use shortening (Koch-,Back- oder Streichfett)! Trust me, I’ve tried. Also stick to the chilling time. It’s both worth for handling and taste!

2. Crème pâtissiére: A very fine and also light cream filling for the tartelettes, which has just a slight sweetness and good taste of vanilla. I recommend to use vanilla extract. I also made it with vanilla pods, but I prefer the taste of the vanilla extract. If you don’t know, where to get some vanilla extract, without going to expense, just make your own. I just did it myself and it’s super easy.

3. Peaches! There is nothing much to say here, just use some that are already ripe and of course have a good taste! Not just like my apricots…

Pfirsich Tartelettes

ergibt: etwa 4-5 Tartelettes (Ø 12cm)

Zutaten:

für den Teig:

125 g Weizenmehl
50 g Butter, raumwarm
50 g Puderzucker, gesiebt
1 Prise Salz
1 Ei, raumwarm

für die Konditorcreme:

3 Eigelb
65 g Zucker
20 g Mehl
1,5 TL Vanilleextrakt (oder das Mark einer Vanilleschote)

Topping:

4-5 Pfirsiche
brauner Zucker

Die Zutaten für den Teig – bis auf die Eier – mischen, bis der Teig krümelig ist. Die Eier unterrühren und zu einem glatten Teig verrühren. Er ist etwas klebrig, das ist normal. In Folie wickeln und 2 Stunden kalt stellen.

Den Ofen auf 180° C vorheizen.

Den Teig in 4 bis 5 Stücke teilen (je nach Größe der Formen). Einfach ausprobieren wieviel Teig man für eine Form benötigt. Den Teig in die Formen drücken. Den Boden mit einer Gabel mehrmals einstechen. Ein Stück Backpapier darauflegen und mit getrockneten Bohnen oder Erbsen belegen. 12-15 Minuten backen, bis die Ränder goldbraun sind. Die Hülsenfrüchte und das Papier entfernen und vollständig auskühlen lassen. Den Boden nicht aus den Formen nehmen!

Die Pfirsiche schälen. Meine waren so reif, dass ich sie mit einem Messer schälen konnte. Ansonsten ein Kreuz in die Hautunterseite ritzen, in eine große Schüssel geben und mit kochendem Wasser übergießen, bis alle bedeckt sind. Ein paar Minuten stehen lassen. Die Pfirsiche unter kaltem Wasser abkühlen. Jetzt lässt sich die Schale leicht abziehen. In Schnitze schneiden.

Die Eigelbe mit einem Drittel des Zuckers verquirlen, bis sie cremig sind. Das Mehl unterrühren. Die Milch mit dem restlichen Zucker und dem Vanilleextrakt erhitzen. Wenn die Milch kocht, zu den Eigelben geben, dabei ständig rühren. Zurück in den Topf geben und bei mittlerer Hitze aufkochen, dabei immer rühren. 2 Minuten köcheln lassen, dann in eine Schüssel füllen. Die Oberfläche mit Frischhaltefolie bedecken und abkühlen lassen.

Den Ofen auf 180° C vorheizen.

Die Tartlettes mit der Konditorcreme füllen und die Pfirsichscheiben darauf arrangieren. Mit braunem Zucker bestreuen und 10 Minuten backen. Abkühlen lassen. Vor dem Servieren aus den Förmchen holen.

Die Tartelettes können bis zu 4 Tage im Kühlschrank aufbewahrt werden.

3. Peaches! There is nothing much to say here, just use some that are already ripe and of course have a good taste! Not just like my apricots…

Peach Tartelettes

yield: about 4-5 tartelettes (Ø 12cm)

Ingredients:

For the pâte sucrée:

125 g flour
50 g butter at room temperature
50 g powder sugar, sieved
1 pinch of salt
1 egg at room temperature

For the crème pâtissiére:

3 egg yolks
65 g sugar
20 g flour
1,5 tsp vanilla extract (or a vanilla pod, split open and seeded)

Topping:

4-5 peaches
brown sugar

Mix the ingredients – except the egg – for the dough together in a mixing bowl for your stand mixer. Use the batter whisks and let them whisk, until the dough get’s crumbly. Add the egg and whisk until the dough is smooth. It’s ok, if it is a bit sticky. Wrap it in foil and refrigerate for 2 hours. Don’t cheat!

Divide the dough into 4 to 5 pieces (depending on your moulds‘ size). Just try how much dough you need for one mold – I do the same… always. Press the dough into your molds. Prick the bottom of the dough with a fork. Apply a piece of parchment paper inside the molds, so the bottom is covered. Fill it with dry beans and bake for 12-15 minutes at 180°C. The edges of your tartelettes should be golden brown. Remove the dry beans and the parchment paper and let them cool completely. Don’t remove them from the molds!

Peel the peaches for the topping. Mine were that ripe, I just could peel them with a knife. If yours aren’t, cut a small cross at the bottom of each peach, put them into a large bowl and pour some boiling water on them, until they are covered. Let it stand for a couple of minutes. Remove the peaches and chill the under cold water. Now peeling the peaches should be easy. Cut them into slices.

Whisk the egg yolks for the créme with a third of the sugar, until creamy. Add the flour and whisk. Heat the milk with the rest of the sugar and the vanilla extract (or vanilla pods and seeds, and don’t forget to remove it). Add to the egg-mixture, when the milk is boiling, while constantly whisking the mixture. Return the mixture to the saucepan. Cook over medium heat, while constantly whisking, until boiling. Let it boil 2 minutes, then pour into a bowl. If you want to use it later, cover the surface with plastic foil.

For assembling, fill the créme pâtissiére in the tartelettes and arrange the peach slices on it. Sprinkle with brown sugar and bake again at 180°C for about 10 minutes. Remove from the molds, before serving. Can be stored in the refrigerator for up to 4 days.

Bruschetta Bruschetta – perfect summer snack

Update: Für das deutsche Rezept nach unten scrollen!

As we are all drooling over some easy light and cold! snack, I made some bruschetta today. You only have to take yourself 10 minutes and a toaster! I made mine classic. But if you have some goats cheese or mozzarella hanging ‘round in your fridge, feel free to add some. Sounds nice to me. I love goats cheese, but do you think I have ever some at home…?

I paired mine with some green salad with a simple dressing containing quince vinegar. If you’re living in Germany I urgently recommend you to go to Vom Fass. There you can get all sorts of vinegar and oils and a lot more liquids. They are really really good. And everything you are interested in, you can taste. So you won’t buy things, that you won’t use, because you don’t like the taste. I know, that there are similar shops existing in Germany, but down here it’s first choice.

Bruschetta

für 1 Persone

3 Scheiben Sauerteigbrot
3-4 mittelgroße Tomaten
Salz, Pfeffer
1 kleine Knoblauchzehe, geschält
Olivenöl oder Basilikumöl

Die Tomaten in kleine Würfel schneiden und mit Salz und Pfeffer würzen.

Das Brot toasten, so dass es etwas knusprig und leicht gebräunt am Rand ist. Naja, ich denke ihr wisst wie man Brot toastet… Mit dem Knoblauch das Brot einreiben, do dass es das Knoblaucharoma in sich aufnimmt. Man braucht dazu nicht unbedingt die ganze Zehe. Etwas Olivenöl auf das Brot träufeln und die Tomaten darauf verteilen.

Bruschetta

Serves one

3 slices sourdough bread
3-4 medium tomatoes
salt, pepper
one small clove garlic, peeled
olive oil (I used basil olive oil, which gave the bread a slight taste of basil)

Chop the tomatoes into small cubes. Season with salt and pepper. Toast your bread in the toaster, so it is crispy and slightly browned on the edges. I think you know, how toasting works. Rub the garlic on the toasted bread, so it gets infused with the garlic flavour. It is not necessary to use the whole garlic clove. Drizzle some olive oil on the bread and spread the tomatoes on it. Eat!

MeloneneisMelon Ice Cream

Update: Für das deutsche Rezept nach unten scrollen!

There’s nothing much to say or to do these days. One word is enough. HOT! About 37°C every day, since two weeks. I do not complain, as we didn’t had any real spring this year, nor often really hot summers. And summers are short and I don’t like winter. I really prefer summer. Every bite of it. So I’m not complaining. But to boost my study work, I beg for some rain, so the apartment can again cool down a bit.

The heat also makes me sad a little bit… I am not able to use the stove, or even the oven. It’s just not possible. I’m looking for refreshments all day, be it for dessert or lunch or dinner, where the oven/stove can be kept off or at least used at its minimum. Feel free to share any good recipes. I’m looking forward to that!

I offer you a really delicious refreshment: Melon Ice Cream. I don’t know, if it works without an ice cream maker. But take it as a sign and buy yourself one (at least, if you’re an ice cream lover, as we are). It’s easy and you will never return to bought one. It’s just better! You can make whatever ice cream you like… I mean who wouldn’t want to have chocolate-coated peanut-bites in his ice cream? Ok ok… at least me. So after my anthem on ice cream makers, I won’t disturb you any longer and give you the recipe.

Meloneneis

ein Viertel einer kleinen Melone, z.B. Cantaloupe (den Rest z.B. für Fruchtsuppe verwenden)
ein Spritzer Limettensaft (optional)
2 Eigelbe
50 g Zucker (wer mag mehr)
300 ml Sahne
100 ml Vollmilch

Die Schale von der Melone schneiden und das Fleisch mit dem Limettensaft pürieren.

200 ml der Sahne in eine große Schüssel geben und einn feines Sieb darüber hängen. Die restliche Sahne mit der Milch und dem Zucker in einem Topf erwärmen. Die Eigelbe verrühren. Wenn die Sahne warm ist, in einem dünnen Strahl unter die Eigelbe rühren.

Alles wieder zurück in den Topf gießen. Bei mittlerer Hitze erwärmen, dabei immer rühren. Die Creme soll eindicken, dabei am besten ein Thermometer benutzen, da die Mischung zwischen 77° C und 79° C haben sollten. Ab 85° C hat man bereits Rührei! Ist die Mischung etwas eingedickt und hat um 78° C durch das Sieb in die Sahne gießen. Das Sieb entfernen und umrühren.

Das Melonenpüree unterrühren. Die Mischung im Kühlschrank gut durchkühlen.

In der Eismaschine laut Anleitung gefrieren.

Melon Ice Cream

one quarter of a small melon, such as cantaloupe (use the rest for fruit soup)
splash of lime juice, optional
2 egg yolks
50g sugar (add more, if you’re on the sweeter side.., I’m on the fruity side)
300ml cream
100ml whole-fat milk

Cut the melon flesh from its rind and puree with the optional lime juice with a hand blender.

Pour 200ml cream into a large bowl. Set a mesh strainer over the top. Warm the rest of the cream and the milk with the sugar in a saucepan. Whisk the egg yolks together. When the milk is warm (no cooking, only warming!), whisk it in a thin stream into the yolks.

When done, pour it all back into the saucepan and stir the mixture constantly over medium heat. You’ll benefit from a thermometer, which will show you the right moment, when the eggs are done. That will be between 77°C and 79°C. Above 85°C you will have scrambled eggs. Otherwise keep cautioned, the egg mixture will thicken a bit. That’s the moment! Don’t wait… believe me, I tested it. Remove the saucepan from the heat and pour instantly through the mesh strainer into the cream. It’s ok, it won’t curdle. Remove the mesh strainer and stir together.

Add the melon puree and stir in. Chill the mixture in the freezer thoroughly.

Freeze in your ice cream maker according to the manufacturer’s instructions.

Refresh yourself!

Erdbeer-Melonen-SüppchenStrawberry Melon Soup

Update: Für das deutsche Rezept nach unten scrollen!

Today would be the perfect alibi for a big cake or even torte. But I’m not a fan of the big desserts, I’m more for smaller ones. But then a lot. Not to mention the high temperatures, that are dominating the country these days. So I’m presenting you with a refreshing delicate easy-to-make fruit soup. With this fruit soup, a mini barbecue tonight, some apricot tartelettes (which will be following here), sparkling wine and watching Germany win, we’ll be celebrating my becoming of a quarter of a century. If you have some sparkling wine near you, grab it and I invite you to raise your glasses with us. Also you can drop a teaspoon full of your fruit soup in it – yum.

For this soup almost every fruit is possible. Choose what you like and what you can get. If you prefer something to chew, keep some chopped fruit back and give it in your soup right before serving.

Erdbeer-Melonen-Süppchen

ergibt: 4 kleine Schalen

Zutaten:

eine halbe kleine Melone, z.B. Cantaloupe
500 g Erdbeeren, gewaschen und Stiele entfernt
ein Schuss Apfelsaft
Saft einer Limette
4 EL brauner Zucker

Die Schale von der Melone entfernen und die Melone in Stücke schneiden. Die Erdbeeren auch in Stücke schneiden. Alles, bis auf den Apfelsaft, in eine Schüssel geben und pürieren (oder im Blender zubereiten). Apfelsaft hinzugeben, bis sich eine suppige Konsistenz einstellt.

Auf die Schüsseln verteilen und bis zum Verzehr kühlen.

For this soup almost every fruit does go. Choose what you like and what you can get. If you prefer something to chew, keep some chopped fruit back and give it in your soup right before serving.

Strawberry-Melon-Soup

Yield: 4 small bowls

Ingredients:

half a small melon, such as cantaloupe
500g strawberries, cleaned
a splash of apple juice
juice of one lime
4 tbsp. brown sugar

Cut the melon flesh from its rind. Cut it into pieces, as well as the strawberries. Combine everything in a medium bowl and puree with a hand blender. Add apple juice, if the puree is still to firm (remember it’s a soup). Divide between bowls and chill until use.

Friandaises mit roten JohannisbeerenRed Currant Friandaises

Update: Für das deutsche Rezept nach unten scrollen!

When I remember of red currants, I think of me as a child, standing in front of the red currant bushes in the garden of my relatives in Coburg. Just plucking and nibbling one after the other with pleasure. Really loved that time of year, since I’m still loving it today. And I’m still in love with red currants.

Unfortunately we don’t have a garden, so no nibbling them straight from the bushes for me. But by the time you buy them and they are coming in boxes, it isn’t so tempting anymore to eat them straight away. So I thought about what I could do with them anyway. Since I was also looking for something, which uses up some of my left over egg whites, I just thought of friandaises. Usually I make them with flaked almonds. The friandaises are light and mellow pastries with crunchy edges. They are divine! And they use up 6 egg whites!

I substituted the almond flakes with red currants. The red currants are really pairing well in the friandaises! I’m evenly surprised, how good the red currants come of in pastry in general. So maybe there will be coming up more with them!

Traditionally friandaises are baked in little moulds formed like ships. But since It’s a lot of dough just for the ships I also put some dough in moulds, that were about the same size like muffin moulds. In the smaller moulds your friandaises will become more crispy, which I prefer. Another good option may be moulds for madeleines, since they are also very small.

Friandaises mit roten Johannisbeeren

ergibt: etwa 25 Schiffchen

Zutaten:

190 g Butter
250 g Puderzucker
80 g Weizenmehl
130 g gemahlene Mandeln
1 Prise Salz
6 Eiweiß
etwa 300 g rote Johannisbeeren, gewaschen

Die Butter in einer kleinen Stielkasserole schmelzen, bis sie beginnt zu bräunen und nussig riecht. Den Topf vom Herd nehmen und abkühlen lassen.

Den Ofen auf 180° C vorheizen.

Zucker, Mehl, Mandeln und Salz mischen. Die Eiweiße verrühren. Unter die trockenen Zutaten rühren. Die braune Butter in einem dünnen Strahl unter den Teig rühren.

Wenn ihr keine Silikonförmchen verwendet, dann erst die Förmchen buttern. Den Teig in die Förmchen füllen. Ich mache sie fast voll.

Die Johannisbeeren auf dem Teig verteilen.

5 Minuten bei 180° C backen, dann die Hitze auf 160° C runterdrehen und weitere 20 Minuten backen, bis sie goldbraun sind und knusprige Ränder haben. Den Ofen ausschalten und nochmals 5 Minuten warten. Aus dem Ofen nehmen und abkühlen lassen.

Red Currant Friandaises

Yield: about 25 small ones

Ingredients:

190g butter
250g powdered sugar
80g flour
130g grounded almonds
1 pinch of salt
6 egg whites
about 300g red currants, washed

Melt the butter in a small saucepan, until it begins to brown. Remove the saucepan from the heat and let it cool a bit. Preheat your oven to 180°C.

Whisk together the sugar, flour, almonds and salt. Whisk together the egg whites, but do not beat them! Then whisk them together with the sugar-flour-mixture, until it’s smooth. And don’t beat it! Just stirring.

Stir in the melted butter in a thin stream, until it’s incorporated. If you do not use silicon moulds, like me, butter your moulds, to prevent your friandaises to stick to them. Fill the moulds with the dough. I made them nearly full. Now pluck the red currants from the stems and put them on the friandaises.

Bake them for 5 minutes at 180°C, then turn down the heat to 160°C and bake for another 20 minutes, until they are golden brown and have crispy edges. Turn off the stove and wait for another 5 minutes. Take them out of the oven and let them cool.

Himbeer-Schokoladen-EisRaspberry-Chocolate Ice Cream

Update: Für das deutsche Rezept nach unten scrollen!

Finally we also have hot hot hot summer weather. To enjoy and celebrate this duly it’s time for some Gelato.

Some weeks ago I bought David Lebovitz‚ book The Perfect Scoop, which was a perfect purchase. Even if you are not in making some ice cream it is just a pleasure to read it.

But back to the ice cream. We decided to try the raspberry-chocolate one first, because I LOVE the combination. David uses cocoa powder, but next time I will try it with some melted milk chocolate, which I prefer. But it is already very good with cocoa powder. Unfortunately it didn’t freeze in the ice cream maker. Don’t know why?! So I just popped it in a container in the freezer and oh wonder! it’s good anyway! That’s a good gelato! So I think, it will work properly even without the machine. But if you are using one, be sure the mixture is really cold before you put it in the machine, maybe then you have a chance and it freezes in there.

Oh, and I really recommend you to use some good-quality ice cream cones with it! It’s worth it! But I’m one of those people, who could just eat the cone! I love ice cream cones… yum!

Himbeer-Schokoladen-Eis

aus The Perfect Scoop von David Lebovitz

Zutaten:

375 ml Sahne
40 g Kakaopulver
130 g Zucker
240 g Himbeeren, frisch oder gefroren

Sahne, Kakao und Zucker in einem Topf verrühren und erhitzen, bis alles kocht und aufschäumt. Den Topf vom Herd nehmen und die Himbeeren hinzufügen.

Abdecken und 10 Minuten ziehen lassen.

Die Mischung pürieren und durch ein feines Sieb passieren um die Kerne zu entfernen.

Die Creme im Kühlschrank kühlen, bis sie komplett kalt ist.

Gemäß der Anleitung in der Eismaschine gefrieren.

Das Eis vor dem Verzehr 10 Minuten rausstellen, damit es leichter zu formen ist.

Finally we also have hot hot hot summer weather. To enjoy and celebrate this duly it’s time for some Gelato.

Some weeks ago I bought David Lebovitz‚ book The Perfect Scoop, which was a perfect purchase. Even if you are not in making some ice cream it is just a pleasure to read it.

Oh, and I really recommend you to use some good-quality ice cream cones with it! It’s worth it! But I’m one of those people, who could just eat the cone! I love ice cream cones… yum!

Chocolate-Raspberry Ice Cream

from The Perfect Scoop by David Lebovitz

Ingredients:

375 ml whipping cream
40 g unsweetened cocoa powder
130 g sugar
240 g raspberries, fresh or frozen

Whisk together the cream, cocoa powder and sugar in a large saucepan. Heat the mixture, whisking frequently, until it comes to a full boil and it starts to foam up. Remove from the heat and add the raspberries. Cover and let stand for 10 minutes.

Puree the mixture. Press the mixture through a mesh strainer to remove the seeds.

Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions. If it doesn’t freeze, put it in a container and pop it in the freezer.

Before indulging the gelato be sure you let it sit outside for 10 minutes, so it’s easier to scoop it.

Rhabarber-Streusel-KuchenRhubarb Streusel Cake

Update: Für das deutsche Rezept nach unten scrollen!

Finally I’m done with my oral exam and back from Vienna! The exam was just fine and I will be writing and showing you my photos of Vienna soon!

But first I will show you more about that cake, that I gave you hint of in my last post. Because it’s easy-peasy, quickly done and mouth-watering. I mean it’s containing streusel! Everything with streusel is yummy! The cake is so mouth-watering and fast, that I’ve done it two times in two weeks! Which is often, since I’m not repeating cake recipes that often.

The first time I used some leftover frozen rhubarb from last summer from Elke and Martin’s garden – relatives of mine. The second time I saw the first German rhubarb and consequently I had to buy it. I cannot stand the first rhubarb of the year or rhubarb at all. I love it like all seasonal fruits and vegetables… I’m really looking forward to asparagus!

What’s also great with that cake is, that you only need a handful ingredients: Flour, rolled oats, butter, sugar, spices and of course rhubarb.

Just put all the ingredients, expect the rhubarb in your kitchen machine, let it do the work and the wonder is almost done. Some baking and your home is smelling so darn good. So grab yourself some rhubarb (if it’s too much for one batch, freeze the rest for another time, when you are craving for some cake), invest 10 minutes, wait until it’s baked golden-brown and enjoy!

Rhabarber-Streusel-Kuchen

ergibt: einen Kuchen für eine 26 cm Springform

Zutaten:

200 g Weizenmehl
75 g kernige Haferflocken
200 g Butter
225 g brauner Zucker
Kardamom und Zimt nach Geschmack
400 g Rhabarber, gewaschen, geputzt und in kleine Stücke geschnitten
ein Spritzer Zitronensaft

Den Ofen auf 190° C vorheizen.

Eine 26 cm Springform fetten.

Den Rhabarber mit dem Zitronensaft mischen, das nimmt ihm etwas von seiner Säure.

Mehl, Zucker, Haferflocken, Butter und die Gewürze zu Streuseln verabeiten. 2/3 der Streusel in die Form drücken. Den Rhabarber auf dem Teig verteilen. Die restlichen Streusel auf dem Rhabarber verteilen.

35-40 Minuten backen. Auskühlen lassen.

Finally I’m done with my oral exam and back from Vienna! The exam was just fine and I will be writing and showing you my photos of Vienna soon!

What’s also great with that cake is, that you only need a handful ingredients: Flour, rolled oats, butter, sugar, spices and of course rhubarb.

Rhubarb Streusel Cake

for a 26 cm spring form

Ingredients:

200 g flour
75 g whole rolled oats
200 g butter
225 g brown sugar
cardamom and cinnamon to your taste
400 g rhubarb, peeled and chopped in small pieces (1,5cmx1,5cm)
dash of lemon juice

Preheat the oven to 190°C.

Combine the flour, rolled oats, butter, sugar and spices in a bowl and let the kitchen machine combine them to streusel. Grease your spring form and crumble 2/3 of the streusel in the pan and press them on the bottom.

Combine the rhubarb with a dash of lemon juice, so it takes some of the sourness away. Spread the rhubarb on the dough in the pan.

Spread the rest of the streusel on the rhubarb. Bake it for about 35-40 minutes. Let it cool down and enjoy.

Eat within 2-3 days. If you’re not the fastest one with eating, I recommend you to keep the cake in the fridge, so you can enjoy it longer.

Blätterteigtarte mit WurzelgemüsePuff Pastry Tart with Root Vegetables

Update: Für das deutsche Rezept nach unten scrollen!

Tomorrow I will take a few days off and go home to Nuremberg. There I will visit the Biofach. The Biofach is a fair, where producers of organic food, clothes, cosmetic and body care products expose their (new) products. You can taste new products and see products, that are not on the market yet. I’m very looking forward to that event, since I haven’t been there yet and I ‚d heared, that it is very interesting.
I will tell you!

So before I leave tomorrow, I will give you a freshly experienced recipe on the way. I just tried it last week and I was totally hooked. It’s a puff pastry tart with root vegetables. It’s very simple and easy. It’s fresh and you can vary the vegetables with the season. I recommend you making the double amount of tart, I wished I had! You can eat the leftovers the next day, warm or even cold (at room temperature). I topped mine with some tomatoes and parmesan grates, just before serving. The cold tomatoes gave the tarte a fresh touch. And then you just enjoy the tart and let it melt in your mouth. Believe me, it melts!

Blätterteigtarte mit Wurzelgemüse

für 2 Personen

Zutaten:

250 g Blätterteig
300-500 g Wurzelgemüse (je nach Größe eurer Form), z.B. Sellerie, Fenchel, Kohlrabi, Möhren
2 Schalotten
1 Knoblauchzehe
etwas frischen Ingwer
Butterschmalz
150 g Crème fraîche
2 Eigelbe
Petersilie, fein gehackt
Salz und Pfeffer
Pinienkerne

Den Ofen auf 200° C vorheizen.

Die Backform einfetten. Den Blätterteig auspacken und die Form damit auslegen. Mit einer Gabel mehrmals einstechen.

Das Gemüse waschen, evtl schälen und in kleine Würfel schneiden. Den Knoblauch und Ingwer schälen und fein hacken.

In einer großen Pfanne das Butterschmalz erhitzen und das Gemüse 5 Minuten anbraten. Auf dem Teig verteilen. Zum Rand 1 cm Platz lassen, da der Teig dort hochgeht und einen schönen Rand bildet.

Die Eigelbe mit der Crème fraîche mischen und über dem Gemüse verteilen. Mit Petersilie und Pinienkernen bestreuen.

Die Tarte 15-20 Minuten backen.

Die Tarte nach Belieben mit frischen Tomaten, Parmesanspänen, frischem Basilikum oder Rucola garnieren.

Puff Pastry Tart with Root Vegetables

serves two

Ingredients:

puff pastry 250 g (I used refridgerated, which you just unwrap and then put it in the baking pan – like this one)
300-500 g root vegetables (depending on the size of your baking pan), like celery root, fennel, carrots, kohlrabi
2 shallots
1 clove of garlic
a little bit fresh ginger
clarified butter or just butter
150 g crème fraîche
2 egg yolks
fresh parsley, finely chopped
salt and pepper
some pine nuts

Preheat the oven to 200°C.

Grease your baking pan. Unwrap the puff pastry and press into it. Prick the dough several times with a fork.

Wash the vegetables and dice them into small cubes. Peel the garlic and ginger and dice them fine.

In a large non-stick pan heat the butter oil and stew the vegetables with the ginger and garlic for about 5 minutes. Spread it on the dough. Leave 1 cm to the edges, because there the dough will rise and make a crispy rim.

Mix the egg yolks with the crème fraîche and give it over the vegetables. Sprinkle it with the parsley and some pine nuts.

Bake the tart for about 15-20 minutes.

Garnish your tart with fresh tomatoes, grates of parmesan, fresh basil or arugula.

ApfeltarteAppletart

Update: Für das deutsche Rezept nach unten scrollen!

Have I already told you about my autumn mood? Ok, ok I see… But the result amongst others is this delicious fabulous looking apple tart, which I adapted (another time) from Michel Roux great book Pastry (Ofenfrisch).

I love this book! It’s worth every cent and it’s not even expensive. Every type of pastry is described with recipes, sweet or savoury, he has it all.

But back to the tart! Or what really is important…I bought a new kitchen machine! I always dreamed of a kitchen aid. And I’m still dreaming. Unfortunately I can not afford it as a student. But often I am upset about the hand mixer. Too less power, no hand free, because of helding the hand mixer, the yeast dough draws itself up the dough hooks (and nearly into the machine)… did I say I am upset? Sometimes I’m boiling with rage about this mixer. So last week surfing Amazon and bang! there was it! A kitchen machine, which got many many very good ratings AND cost a tenth than a kitchen aid. I didn’t hesitate long and ordered it.

But it came even better! I ordered it friday in the afternoon. I already thought „should have done it the day before, maybe then I would get it on Saturday and I can give it a try at the weekend“.

BUT Saturday afternoon – it was around five – Hermes was ringing the door and gave me my kitchen machine! And he was sorry, that he didn’t find the house in the morning to give it to me! I was just stunned… and very happy, because I just started to bake the apple tart. So the apple tart short crust was the first „experiment“ and it worked out very well.

The kitchen aid has to wait another two years until I’m earning my own (and enough) money to buy it. But until, I have a good solution for my baking feasts. If you have similar problems like me, I can heartly recommend you the Bosch MUM4405.

But now REALLY back to the appletart. As I just mentioned it is a short crust filled with a delicious apple-vanilla-compote, which is pureed and topped with thin sliced apples arranged overlapped in a circle. The recipe calles for a 24 cm (springform) pan and 300g dough. Just having a 26 (and 28) cm pan I made the full recipe of 450g dough and used the 26 cm one . But it would also be enough for a 28.
Roux makes a glaze for the apple topping. But mine turned out into caramel, because the 5 minutes he provides were too long. I tried to give the caramel onto the apples, but after one night it vanished into the tart 🙂 . I mention the glaze in the recipe below, if you want to try. But mine tasted very good without (or with absorbed caramel).

Apfeltarte

aus Ofenfrisch von Michel Roux

ergibt: eine Tarte, 28 cm Durchmesser

Zutaten:

für den Mürbeteig

250 g Mehl
150 g weiche Butter, in Stücken
1 TL Salz
1 Prise Zucker
1 Ei
1 EL kalte Milch

für den Belag:

6 Äpfel, etwa 850 g
1 Vanileschote, aufgeschlitzt
60 g Butter
80 g Zucker

Die Zutaten für den Teig zu einem homogenen Teig verkneten.

3 mm dick ausrollen.

Eine Spring- oder Tarteform mit dem Teig auskleiden. 20 Minuten kalt stellen.

The Ofen auf 200° C vorheizen.

Die Äpfel schälen, das Kerngehäuse entfernen und halbieren. Die Äpfel mit der Schnittfläche nach unten auf ein Brett legen und in 2mm dünne Scheiben schneiden. Ein Drittel der Apfelscheiben (am besten die kleineren äußeren) in einen kleinen Topf geben, den Rest zusammenstehen lassen, so dass die Scheiben sich nicht voneinander trennen. Butter, Vanilleschote und 50 ml Wasser zu den Äpfeln in den Topf geben un dkochen bis die Äpfel weich sind. Die Vanilleschote entfernen und die Äpfel pürieren.

Für die Glasur den Zucker in 40 ml Wasser auflösen und aufkochen. 1-2 Minuten einkochen lassen.

Den Teig einige Male mit einer Gabel einstechen. Das Apfelpüree auf dem Boden verteilen und die Apfelhälften in zwei Kreisen – einem inneren und einem äußeren in jeweils entgegengesetzter Richtung – darauf legen.

Die Tarte für 35 Minuten backen, bis sie leicht goldbraun ist.

Auskühlen lassen und aus der Form holen.

Die Äpfel mit der Glasur bestreichen.

I love this book! It’s worth every cent and it’s not even expensive. Every type of pastry is described with recipes, sweet or savoury, he has it all.

Appletart

from Pastry by Michel Roux

Ingredients:

For the short crust

250g flour
150g butter at room temperature , cut into pieces
1 tsp. salt
1 pinch of sugar
1 egg
1 tbsp. cold milk

For the tart

6 apples, about 850g (mines were smaller Cox Oranges and I had some left)
1 vanilla bean, sliced open
60g butter
80g sugar

Combine the ingredients for the short crust in a bowl and mix it with your kitchen maschine, if you have one :D. Otherwise you can use your hand mixer or hands.

Roll out the dough 3mm thick. I do that between two large (6 litres) freezer bags, which I cut open on two sides before. So I spare the flouring of the counter top.

Lay the pan out with the dough and press the rim with two fingers upright for a nice pattern. Cool it for 20 minutes.

Preheat the oven to 200°C. Peel, seed and halve the apples. Lay the apples with the cut area down a cutting board and cut it into 2mm thick slices. Give a third of the apples (the outer smaller slices) in a small pot. Leave the rest together, so they don’t brown. Cook the apples in the pot with 50ml water, the butter and and the vanilla bean, until they are softened. Remove the vanille bean and puree the softened apples.

For the glaze: Dissolve the sugar in 40ml water and boil up. Let it boil down for 4-5 minutes (I would try less, because of my misadventure). Let it cool down.

Pierce the dough several times with a fork. Spread the puree on the dough. Lay the apple slices in a outer and a inner circle in opposite direction on the puree. For the smaller rose in the middle just cut some apples in shape.

Bake the tart for 35 minutes until light golden brown.

Let the tart cool out for at least 20 minutes. Than remove the pan.

Coat the apples with the glaze and let cool down completely.