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!

Scottish Shortbread

 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!

Scottish Shortbread

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!

Scottish Shortbread

 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!

Scottish Shortbread

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!

Flan Tart

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.

Flan Tart

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 Tart

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!

Flan Tart

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.

Flan Tart

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 Tart

 

 

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.

Peach Shortbread

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.

Peach Shortbread

Vor einem Jahr: Mini Hokkaido Kürbis Quiches mit nussigem Feldsalat

Peach Shortbread

Peach Shortbread

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.

Peach Shortbread

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.

Peach Shortbread

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

Peach Shortbread

Peach Shortbread

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!

Rustic Plum Galettes

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.

Rustic Plum Galettes

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!

Rustic Plum Galettes

 

Rustic Plum Galettes

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!

Rustic Plum Galettes

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.

Rustic Plum Galettes

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!

Rustic Plum Galettes

Rustic Plum Galettes

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.

Peach Tartelettes

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!

Peach Tartelettes

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.

Peach Tartelettes

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…

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.

Peach Tartelettes

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!

Peach Tartelettes

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.

Peach Tartelettes

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…

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.

Friandaises mit roten Johannisbeeren

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!

Friandaises mit roten Johannisbeeren

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!

Friandaises mit roten Johannisbeeren

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

Friandaises mit roten Johannisbeeren

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.

Red Currant Friandaises

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!

Red Currant Friandaises

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!

Red Currant Friandaises

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.

Red Currant Friandaises

Red Currant Friandaises

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.

Rhabarber-Streusel-Kuchen

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.

Rhabarber-Streusel-Kuchen

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!

 

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.

Rhubarb Streusel Cake

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.

Rhubarb Streusel Cake

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!

glutenfreie Nanaimo Barsgluten-free Nanaimo Bars

Update: Für das deutsche Rezept nach unten scrollen!

glutenfreie Nanaimo Bars

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.

glutenfreie Nanaimo Bars

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.

glutenfreie Nanaimo Bars

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

gluten-free nanaimo bars

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.

gluten-free nanaimo bars

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.

gluten-free nanaimo bars

 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!

gluten-free nanaimo bars

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.

Apfeltarte

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.

Bosch MUM 4405

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

Apfeltarte

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.

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

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.

appletart

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).

appletart

appletart

Beginn mit Death … by ChocolateBeginning with the Death … by Chocolate

Update: Für das deutsche Rezept nach unten scrollen!

 What is the best way to make my blog attractive to you? Yes! Chocolate! I mean, who can resist chocolate? So last weekend there came some things together:

  1.  I acquired a squared-cut springform pan for pretty little money. I wanted it for long. It was cheap. And I was happy.
  2. I had an appetite for chocolate brownies or something similar.
  3. The thought of creating my own food blog was still skipping through my head.

In the end I came to the decision, that I bake a halvened recipe of the best chocolate cake in my new pan and cut them into sweet little Brownies.

Then came the thing with the blog. There must be photos. Good photos. Photos you want to eat or bake after. Unfortunately I’m not that good in photographing than in baking. But with a little bit of help (or even a lot more) from my boyfriend, I got some satisfying photos. But the best is, I got a lot of delicious brownies. The recipe is fast, easy and chocolatish. And if you can call a squared-cut springform pan your own, you can bake just as much as it lasts for one or two persons. Additionally you are able to bake something new soon, because the brownies won’t last long.I found that recipe some years ago in a cooking magazine. Since then I baked it several times. The following recipe is for one baking sheet and I halvened it for my pan.

Death by Chocolate

 Death by Chocolate

Update: Für das deutsche Rezept nach unten scrollen!

What is the best way to make my blog attractive to you? Yes! Chocolate! I mean, who can resist chocolate? So last weekend there came some things together:

  1. I acquired a squared-cut springform pan for pretty little money. I wanted it for long. It was cheap. And I was happy.
  2. I had an appetite for chocolate brownies or something similar.
  3. The thought of creating my own food blog was still skipping through my head.

In the end I came to the decision, that I bake a halvened recipe of the best chocolate cake in my new pan and cut them into sweet little Brownies.

Then came the thing with the blog. There must be photos. Good photos. Photos you want to eat or bake after. Unfortunately I’m not that good in photographing than in baking. But with a little bit of help (or even a lot more) from my boyfriend, I got some satisfying photos. But the best is, I got a lot of delicious brownies. The recipe is fast, easy and chocolatish. And if you can call a squared-cut springform pan your own, you can bake just as much as it lasts for one or two persons. Additionally you are able to bake something new soon, because the brownies won’t last long.I found that recipe some years ago in a cooking magazine. Since then I baked it several times. The following recipe is for one baking sheet and I halvened it for my pan.

Death by Chocolate

 Death by Chocolate