tag:blogger.com,1999:blog-51718589750210928182024-03-16T02:10:27.209+01:00The Kitchen LionessNotes from a very small German kitchenAndrea_TheKitchenLionesshttp://www.blogger.com/profile/05188562947486964076noreply@blogger.comBlogger626125tag:blogger.com,1999:blog-5171858975021092818.post-63584273911877442632021-09-13T20:08:00.000+02:002021-09-13T20:08:32.694+02:00Traditional German Plum Cake (Zwetschgenkuchen)<p>
<br />I like to divide every year in a culinary way – come wintertime we enjoy
hearty kale, in spring asparagus and rhubarb, in early summer strawberries, in
summer cherries and now it’s plum season and that’s why this is a good time to
feature a <b>Traditional German Plum Cake </b>recipe. The national institution that is the German Plum Cake, is variously known as <b><i>Zwetschgendatschi</i></b>, <b><i>Zwetschgenkuchen</i></b>, <i><b>Pflaumenkuchen</b></i>, or <b><i>Quetschekuche</i></b>, depending on where you are in the country.</p><p>Many of the recipes out there are rather specific about <b>the type of plum </b>to be used. I always use plums called <i><b>Zwetschgen</b></i>, which are small, dark-as-night plums with a vibrant yellow flesh, both tart and sweet in flavor. They are perfect for baking because they don’t hold as much water as other red plum varieties. Outside of Europe it can be difficult to get <b><i>Zwetschgen</i></b> but smallish deep-purple <i><b>Italian plums</b></i> aka <b><i>Italian prune plums</i></b> are a good substitute, these are oval, rather than round, with dark, cloudy skins, and although they can be a bit tricky to stone, they stay satisfyingly plump in the oven. </p><p><br /></p>
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<p><br /></p>
<p>
There are countless recipes out there for plum cake. Whether plum cake as a
<b>sheet pan cake</b>, as a <b>tart</b>, <b>with</b> or <b>without yeast</b>, a buttery <b>shortcrust pastry base</b>, or one made with<b> <i>Quark</i></b> (fresh cheese) and oil,
with <b>streusel</b> or <b>nut topping</b>, these are all incredibly popular around here but what is non-negotiable, is a generous helping of <b><i>Schlagsahne</i></b> (whipped cream) on top.</p><p>The<b> dough</b> itself is moderately sweet, enriched with fresh eggs and sweet butter. I like to keep the dough quite plain and all I add as additional flavor is <b>pure vanilla sugar </b>as the plums have enough flavor not to need any extra help, the extra cinnamon can be saved for the top.</p>
<p><br /></p>
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<p><br /></p>
<p>
This year I took a particular liking to a classic German <b>yeast-based sheet pan
cake</b> with a <b>buttery streusel topping</b>. With a nice rustic look to it and a
great combination of flavor and textures, this was certainly a hit at our
house although my trusted taste testers prefer the softer texture of the classic cake made with soft wheat flour (or in my case white spelt flour), sweet butter and fresh eggss to the sturdier bun dough with its strong bread flour and eggs. The big sheet bakes favored by German bakeries are perfect if you’re feeding a crowd, but, in my humble opinion, for tea (or perhaps coffee) at home, today's recipe for a Traditional German Plum Cake works better.</p>
<p><br /></p>
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<p><br /></p>
<p>Clearly a soft rich dough and jammy baked plums need little in the way of adornment, so nothing but a couple of tablespoons of cinnamon sugar will do the trick. For my cake there is no streusel oder nut topping required.</p><p><br /></p>
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<p><br /></p>
<p>
The tartness of the plums plays nicely against the buttery batter and the warm
flavors of cinnamon and vanilla. And as an added bonus it smells amazing while
baking.
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<p><span style="font-family: Reenie Beanie, cursive;"><span style="font-size: 50px;">German Plum Cake</span></span></p>
<p><u>Ingredients</u></p>
<p>(<i>for a 9.5in/24cm springform pan</i>)</p>
<p><i>For the Cake</i></p>
<p></p>
<ul style="text-align: left;">
<li>1 stick (115g) unsalted butter, softened</li>
<li>¾ cups (160g) superfine baking (caster) sugar</li>
<li>1 tbsp (8g) pure vanilla sugar</li><li>2 eggs (M), free-range or organic</li>
<li>1 cup plus 2 tbsp (175g) white spelt flour, sifted (or use AP/plain flour instead)</li>
<li>1 ½ tsp baking powder</li>
<li>pinch of salt (optional)</li>
<li>35 to 40 pitted Italian (purple) plums</li>
</ul>
<p></p>
<p><i>For the Topping</i></p>
<p></p>
<ul style="text-align: left;">
<li>1 tsp Ceylon cinnamon</li>
<li>1 tsp (8g) pure vanilla sugar</li>
<li>3 tbsp sugar (for a bit more crunch, go with coarse grain white sugar)</li><li>powdered sugar</li>
</ul>
<p></p>
<p><br /></p>
<p><u>Preparation</u></p>
<p></p>
<ol style="text-align: left;">
<li>
Butter a springform pan and line with parchment paper, butter the paper and
flour well, shaking out the excess flour.
</li>
<li>Pre-heat your oven to 180°C.</li>
<li>In a mixing bowl, cream the butter, sugar and vanilla sugar.</li>
<li>Add eggs one at a time and mix well.</li>
<li>
In another mixing bowl, whisk together the flour, baking powder, and salt.
</li>
<li>Add the flour mixture to the butter mixture, stir just until combined.</li>
<li>Spoon the batter into the prepared springform pan.</li>
<li>Place the plum halves skin side up on top of the batter.</li>
<li>
Sprinkle with cinnamon sugar topping.</li>
<li>
Bake 1 hour, approximately – let cool on wire rack for about 1 hour, than
remove the outer ring of the springform pan, let cool for another hour before removing the bottom part of your springform pan as well. Transfer to a cooling rack.</li>
<li>Serve with a dusting of powdered sugar and plenty of <i><b>Schlagsahne</b></i> (whipped cream).</li>
</ol>
<p></p>
<p><br /></p>
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<p><span style="font-family: 'Reenie Beanie', cursive; font-size: 50px;">Zwetschgenkuchen</span></p>
<p><u>Zutaten</u></p>
<p>(<i>für eine 24cm Springform</i>)</p>
<p><i>Für den Kuchen</i></p>
<p></p>
<ul style="text-align: left;">
<li>115g Süßrahmbutter, Zimmertemperatur</li>
<li>160g feinster Backzucker</li>
<li>8g Bourbon Vanillezucker</li><li>2 Eier (M), aus Freilandhaltung oder ökologischer/biologischer Produktion</li>
<li>175g Dinkelmehl, Type 630 (oder Weizenmehl, Type 405)</li>
<li>1 1⁄2 TL Weinstein Backpulver</li>
<li>eine Prise Ur-Salz (optional)</li>
<li>35 bis 40 frische Zwetschgen, entsteint</li>
</ul>
<p></p>
<p><i>Für das Topping</i></p>
<p></p>
<ul style="text-align: left;">
<li>1 TL Ceylon Zimt</li>
<li>8g Bourbon Vanillezucker</li>
<li>3 EL Zucker</li><li>Puderzucker</li>
</ul>
<p></p>
<p><br /></p>
<p><i>Vorbereitung</i></p>
<p></p>
<ol style="text-align: left;">
<li>
Die Springform buttern, mit Backpapier auskleiden, nochmals buttern und
mehlieren, dabei das überschüssige Mehl rausschütteln.
</li>
<li>Den Backofen auf 180°C vorheizen.</li>
<li>
In einer Rührschüssel die Butter, den Zucker und den Vanillezucker schaumig
rühren.
</li>
<li>Eier einzeln hinzufügen und gut verrühren.</li>
<li>In einer anderen Rührschüssel Mehl, Backpulver und Salz verrühren.</li>
<li>Die Mehlmischung zu der Buttermischung geben, unterheben.</li>
<li>Den Teig in die vorbereitete Springform geben und glatt streichen.</li>
<li>Die vorbereiteten Pflaumenhälften auf den Teig setzen.</li>
<li>Mit der Zimt-Zuckermischung bestreuen.</li>
<li>
Ungefähr eine Stunde backen, dann auf einem Kuchenrost ca. 1 Stunde abkühlen
lassen, dann den äußeren Ring der Springform abnehmen, eine weitere Stunde abkühlen lassen, bevor auch der untere Teil der Springform entfernt
werden kann.
</li>
<li>Mit Puderzucker bestäuben und mit einer großzügigen Portion Schlagsahne servieren.</li>
</ol>
<p></p>
<p><br /></p>
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<p><br /></p>
<p>For more plum inspiration on my blog, take a look at:</p>
<p>
•<span style="white-space: pre;"> </span><b>Nigel Slater´s Autumnal Plum Cake
with Hazelnuts and Spiced Frosting</b> (<b><a href="http://kitchenlioness.blogspot.com/2016/10/an-ode-to-cake-nigel-slaters-autumnal.html" target="_blank">HERE</a></b>)</p>
<p>
•<span style="white-space: pre;"> </span><b>Rice Pudding with caramelized Italian Plums</b> (<b><a href="http://kitchenlioness.blogspot.com/2013/09/ffwd-rice-pudding-with-caramelized.html" target="_blank">HERE</a></b>)
</p>
<p><br /></p>
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Andrea_TheKitchenLionesshttp://www.blogger.com/profile/05188562947486964076noreply@blogger.com2tag:blogger.com,1999:blog-5171858975021092818.post-87293104607780706112021-09-01T19:27:00.001+02:002021-09-01T19:27:17.961+02:00Bread Wreath with Pesto, Tomatoes and Cheese l Brotkranz mit Pesto, Tomaten und Käse <p><br />The month of <b>September</b> has arrived, and with it not only cooler temperatures but also the appetite for hearty food. So, it seems high time to
start this first month of fall with some fun bread baking, with bold textures and ingredients that capture the
tastes of late summer.</p><p>I was looking for an easy weeknight bread, shaped like a wreath, or crown, a bread with a rustic look and feel that is easily shareable and can be served alongside a ragù pasta dish and still stand out. I had some homemade <b>arugula (aka rocket) and basil pesto</b>, <b>sun-dried tomatoes preserved in olive oil</b>, shredded <b>cheese</b> and tons of<b> garden herbs</b>. As I always have fresh yeast and spelt flour on hand, I decided to make a lovely <b>Bread Wreath with Arugula and Basil Pesto, Cheese and Sun-Dried Tomatoes.</b></p>
<p><br /></p>
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<p><br /></p>
<p>
The <b>yeast dough</b> is easy. A no fuss recipe that is still big on taste. I use <b>fresh
yeast</b> for my recipe but you can go with <b>dry (instan) yeast</b>, of course. It a very basic
yeast dough with added herbs – I like to use fresh <b>parsley</b> from my herb
garden, of course, you can also use other soft herbs such as <b>oniony chives</b>, <b>woodsy sage</b> or <b>estragon (tarragon) with a slight anise flavor</b>. </p><p>You
should note that because of the amount of liquid used, this is a rather shaggy, <b>wet dough</b> that needs a bit of tender
handling, but if you use some additional flour while shaping and manoeuvring the
dough, you should not run into any trouble.
</p>
<p><br /></p>
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<p><br /></p>
<p>
The filling calls for homemade <b>pesto</b>. However, if you happen to have a jar
left in your cupboard from that trip to the farmers' market, by all means, use
that, about 100g will do – or eye-ball the quantity, as all you are looking
for is a thin, well spread layer of pesto all across your rolled-out yeast
dough. You will then scatter the finely minced shallot, diced oil-cured,
sun-dried tomatoes and grated cheese on top, season with a generous grinding
of black pepper and salt. With the help of a bench scraper, roll up the dough
into a sausage, then transfer it to a parchment-lined baking pan that you
previously dusted with flour and while the wreath rests for an additional 15
minutes or so, you can pre-heat your oven. That’s it. All you have to do is
wait a good 45 minutes and you will be able to enjoy a freshly-baked bread
with all those wonderful Mediterranean flavors.
</p>
<p><br /></p>
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<p><span style="font-family: 'Reenie Beanie', cursive; font-size: 50px;">Bread Wreath with Pesto, Tomatoes and Cheese</span></p>
<p><u>Ingredients</u></p>
<p><i>For the dough</i></p>
<p></p>
<ul style="text-align: left;">
<li>500g white spelt flour (alternatively use strong bread flour), plus extra for the work surface </li>
<li>½ tsp fine sea salt</li>
<li>2 tbsp sugar</li>
<li>1 egg (M), organic or free-range</li>
<li>200ml water (warm)</li>
<li>100ml milk (I like to use 3.5%), warm</li>
<li>21g of fresh yeast or 1 pkg. dry yeast</li>
<li>½ bunch parsley OR other soft herb, washed, dried well and finely chopped (or other soft herbs)</li>
</ul>
<p></p>
<p><i>For the filling</i></p>
<p></p>
<ul style="text-align: left;">
<li>100g pesto (I like to use a arugula/basil pesto, if possible homemade)</li>
<li>1 shallot (or a small mild onion)</li>
<li>100g tomatoes (sun-dried, soaked in oil), oil drained and coarsely chopped</li>
<li>125g cheese such as Emmenthal, grated (or use another cheese of your choice)</li>
<li>freshly ground black pepper, salt</li>
</ul>
<p></p>
<p>
<u><br /></u>
</p>
<p><u>Preparation</u></p>
<p></p>
<ol style="text-align: left;">
<li>Knead all ingredients to a smooth dough.</li>
<li>
Let it stand covered in a warm place for 1 to 1½ hours or until the
volume has doubled.
</li>
<li>Roll out on a floured work surface (you should end up with a large rectangle).</li>
<li>Spread evenly with pesto.</li>
<li>Scatter the chopped, dried and drained tomatoes, the diced shallot and the grated Emmenthal evenly on top of the pesto.</li>
<li>Season generously with pepper and salt.</li>
<li>With the help of a bench scraper, roll up the dough and cut it in the middle save 5cm (2in) at the top
and bottom edge) and twist it around itself.</li><li>Prepare a backing sheet or large pizza pan and line it with parchment paper dusted with a little flour.</li>
<li>Shape the dough into a wreath, tucking the ends under and transfer to the prepared baking sheet or pan.</li><li>Loosely cover the wreath and place it in a warm spot while you pre-heat your oven to 180°C (356°F).</li>
<li>Fill
an oven-proof bowl with hot water and carefully place it at the bottom of the oven (to create steam). Then bake the bread for 45 to 50 minutes, or until deep golden brown.</li><li>To cool, slide the baking sheet/pan onto a cooling rack.</li>
</ol>
<p></p>
<p><br /></p>
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<p><br /></p>
<p><span style="font-family: 'Reenie Beanie', cursive; font-size: 50px;">Brotkranz mit Pesto, Tomaten und Käse</span></p>
<p><u>Zutaten</u></p>
<p><i>Für den Teig</i></p>
<p></p>
<ul style="text-align: left;">
<li>500 g Dinkelmehl Type 630 (alternativ: Weizenmehl Type 550), plus extra für die Arbeitsfläche</li>
<li>½ TL feines Meersalz</li>
<li>2 TL Zucker</li>
<li>1 Ei (M), Bio- oder Freilandhaltung</li>
<li>200ml Wasser (lauwarm)</li>
<li>100ml Milch (3.5%), lauwarm</li>
<li>21g frische Hefe oder 1 Pkg. Trockenhefe</li>
<li>½ Bund Petersilie, gewaschen, gut getrocknet und klein gehackt (man kann auch andere Kräuter nehmen)</li>
</ul>
<p></p>
<p><i>Für die Füllung</i></p>
<p></p>
<ul style="text-align: left;">
<li>100g Pesto (ich nehme gerne ein selbstgemachtes Rucola-Basilkum Pesto)</li>
<li>1 Schalotte (oder eine kleine milde Zwiebel), fein geschnitten</li>
<li>100g Tomaten (getrocknet, in Öl eingelegt), klein geschnitten</li>
<li>125 g Emmentaler, gerieben (man kann auch einen anderen Käse nehmen)</li>
<li>frisch gemahlener schwarzer Pfeffer, Salz</li>
</ul>
<p></p>
<p><br /></p>
<p><u>Zubereitung</u></p>
<p></p>
<ol style="text-align: left;">
<li>Alle Zutaten zu einem glatten Teig verkneten.</li>
<li>
Diesen zugedeckt an einem warmen Ort für 1 bis 1 ½ Stunden gehen lassen oder
bis das Volumen verdoppelt ist.
</li>
<li>Auf einer bemehlten Arbeitsfläche fingerdick ausrollen.</li>
<li>Gleichmäßig mit Pesto bestreichen.</li>
<li>
Dann die klein geschnittenen Tomaten und die Schalotte und den Emmentaler gleichmässig auf dem Teig verteilen.
</li>
<li>Grosszügig mit Pfeffer und Salz würzen.</li>
<li>
Den Teig einrollen und in der Mitte durchschneiden (dabei je fünf Zentimeter
am oberen und unteren Rand aussparen) und eindrehen.
</li>
<li>Zu einem Kranz formen.</li><li>Ein Back-oder Pizzablch mit Backpapier auslegen, leicht mehlieren, dann den Brotkranz darauf plazieren, lose abdecken und an einem warmen Ort gehen lassen. In der Zwischenzeit den Ofen auf 180°C vorheizen. </li>
<li>Eine ofenfeste Schüssel mit heissem Wasser füllen und auf den Boden des Ofens stellen. Das Brot im vorgeheizten Backofen für 45 bis 50 Minuten backen. </li>
</ol>
<p></p>
<p><br /></p>
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<br />
<p><br /></p>
<p>For more <b>bready inspiration</b>, pls take a look at:</p>
<p></p><ul style="text-align: left;"><li><b>
Irish Brown Soda Bread</b> for St Patrick's Day (Sodabrot zum St. Patrick's Day)
(<a href="http://kitchenlioness.blogspot.com/2020/03/irish-brown-soda-bread-for-st-patricks.html" target="_blank"><b>HERE</b></a>)</li><li>Tuesdays with Dorie - <b>Semolina Bread</b> (<b><a href="http://kitchenlioness.blogspot.com/2012/07/tuesdays-with-dorie-semolina-bread.html" target="_blank">HERE</a></b>)</li><li><b>Nigel Slater´s Lazy Loaf </b>(<b><a href="http://kitchenlioness.blogspot.com/2015/01/nigel-slaters-lazy-loaf.html" target="_blank">HERE</a></b>)</li><li>Back-of-the-Card <b>Wild Herb Bread with Daisy Butter</b> (<b><a href="http://kitchenlioness.blogspot.com/2013/06/ffwd-back-of-card-wild-herb-bread-daisy.html" target="_blank">HERE</a></b>)</li></ul><p></p>
<div><br /></div><div>For some<b> Grissini (Italian Breadsticks) </b>inspiration, you can have a look at my:</div><div><br /></div><div><ul style="text-align: left;"><li><b>Grissini with Garden Herbs, Parmesan & Tomato</b> Paste (Grissinis mit Rosmarin, Parmesan & Tomatenpüree) (<b><a href="http://kitchenlioness.blogspot.com/2014/06/grissini-with-herbs-tomato-grissinis.html" target="_blank">HERE</a></b>)</li><li><b>Grissini with Red Onion Skins (</b>Grissini mit roten Zwiebelschalen) (<b><a href="http://kitchenlioness.blogspot.com/2020/06/grissini-italian-breadsticks-with-red.html" target="_blank">HERE</a></b>)</li></ul></div><div><br /></div><div><br /></div>
Andrea_TheKitchenLionesshttp://www.blogger.com/profile/05188562947486964076noreply@blogger.com8tag:blogger.com,1999:blog-5171858975021092818.post-34285357833478120292021-08-03T09:11:00.000+02:002021-08-03T09:11:42.639+02:00Rainbow Chard Filo Strudel with Ricotta l Bunter Mangoldstrudel mit Filoteig und Ricotta<p><br /><b>Swiss chard (Mangold) </b>is a member of the <b>beet family </b>and has large, flat, crinkled green
leaves with thick, fleshy stalks and ribs. The taste of Swiss chard is rather rich, complex and
robust. You can even think of Swiss chard almost as two vegetables in one as both the leaves and
stems can be used. Swiss chard is popular in Italian and French, but also in German cooking.
</p>
<p><br /></p>
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<p><br /></p>
<p>
Swiss chard is also simply called 'chard', or 'leaf beet', 'white beet' or 'spinach beet'. And <b>different varieties</b> may have <b>red, pink, white </b>or<b> yellow stalks.</b></p>
<p><br /></p>
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<p><br /></p>
<p><b>
Swiss chard </b>is in season from <b>June to August</b>, and from <b>October to April</b>.The <b>stem</b> is often cooked and served separately, for example in a stir-fry. The <b>leaves</b> cook more quickly
than the stem and can be added to omelettes, soups, strudels, tarts - last November, I posted a recipe for a delightful <b>Red Swiss Chard & Mushroom Filo Tart</b>. For even cooking, remove the stems from the leaves, then chop or slice the stems and start cooking them for a few minutes before adding the leaves.</p><p>Before you start cooking your chard, you have to wash it very well, before use, to remove any
grit, and trim only when ready to cook.</p>
<p><br /></p>
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<p><br /></p>
<p><b>
Rainbow chard</b> with vibrant <b>red, pink, yellow and white stems</b>, is not one actual variety of chard but rather a mix of white-stemmed, red and golden chard. The mix of the different colors not only looks quite pretty, but packs a lot in flavor as you as it combines the spinach like flavor of Swiss chard with the earthy taste and sweetness of red chard and the mild nutty flavor of golden chard. </p><p>Look for <b>rainbow varieties of chard at farmers’ markets or farm shops</b>. When shopping for Swiss chard, you should look for fresh green leaves and firm
stalks with no signs of wilting or discoloration. When you shop for rainbow chard, look for <b>a good mix of the different colors</b> with bright green leaves and fresh-cut stems. You should keep your chard in a paper bag in
the fridge for not more than 2 to 3 days, or blanch and freeze your veggies for later use. If you choose to freeze your chard, you should rememberthat while chard leaves freeze well, the stems tend to become somewhat soggy. For longer storage in your fridge, you should cut the leaves from the stems and keep them separate - make sure to roll up the leaves between layers of paper towel, that way they will keep reasonably fresh for about a week.</p>
<p><br /></p>
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<p><span style="font-family: 'Reenie Beanie', cursive; font-size: 50px;">Rainbow Chard Filo Strudel with Ricotta</span></p>
<p><u>Ingredients</u></p>
<p><i>(for 10 persons)</i></p>
<p></p>
<ul style="text-align: left;">
<li>1 bunch Swiss chard, rainbow chard if possible (approx. 500g/16 oz)</li>
<li>2 shallots</li>
<li>2 garlic cloves (optional)</li>
<li>12 tbsp of olive oil, suitable for cooking</li>
<li>salt</li>
<li>freshly ground black pepper</li><li>freshly ground nutmeg</li>
<li>500g (16 oz) ricotta</li><li>50g (1.7 oz) freshly grated Parmesan </li>
<li>4 eggs, organic or free-range</li>
<li>12 strudel or filo dough sheets (filo dough, about 12in x 12in)</li>
<li>150g (5.3 oz) cooking cream</li>
<li>1 to 2 tbsp of black poppy seeds </li>
</ul>
<p></p>
<p><br /></p>
<p><u>Preparation</u></p>
<p></p>
<ol style="text-align: left;">
<li>
For the filling: rinse the Swiss chard, trim, thinly slice the stalks and
coarsely chop the greens.
</li>
<li>
Peel the shallots and garlic (if using), finely chop and sweat in the oil until
translucent. Add the chard stalks and sauté for 10 minutes. Add the greens
and sauté for 2 to 3 minutes, season with salt and pepper. Place the chard
in a bowl and let it cool slightly.
</li>
<li>
Add the ricotta with 2 eggs to the chard mixture. Mix the filling well, then
season with salt and pepper. Add freshly grated nutmeg and parmesan to the mixture and stir well.</li>
<li>
Preheat the oven to 200 °C (395°F). Brush a baking dish with olive oil.
</li>
<li>
On your work surface, place four filo dough sheets next to each other and
brush with olive oil. Cover each of the four sheets with one more sheet and
finish off smoothly. Repeat this process once again.
</li>
<li>
Place the four filo dough stacks side by side, brush each top with oil.
</li>
<li>
Spread the Swiss chard filling on the bottom third of each filo stack. Leave
a 3 cm wide edge at the ends. Roll up the filo leaves, squeeze the ends
together OR fold the ends under and brush with olive oil. Place the filo strudel side by side in
the baking dish.
</li>
<li>
Whisk the remaining eggs (2) with cream, salt and pepper and pour over the
strudel. Sprinkle poppy seeds on top.
</li>
<li>
Bake in the oven for about 45 minutes. As soon as the strudels are light brown and the
filling is stocked, remove the baking dish from the oven.
</li>
<li>Let the strudel cool slightly and cut into portions. </li>
<li>Eat hot or enjoy at room temperature.</li>
</ol>
<p></p>
<p> </p>
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<p><u>Zutaten</u></p>
<p><i>(für 10 Personen)</i></p>
<p></p>
<ul style="text-align: left;">
<li>1 Mangold (ca. 500g)</li>
<li>2 Schalotten</li>
<li>2 Knoblauchzehen</li>
<li>12 EL Olivenöl, zum Kochen geeignet</li>
<li>feines Ur-Salz</li>
<li>frisch gemahlener schwarzer Pfeffer</li><li>etwas frisch gemahlene Muskatnuss</li>
<li>500g Ricotta</li><li>50g frisch gemahlener Parmesan</li>
<li>4 Eier, Bio oder Freiland</li>
<li>12 Strudel- oder Filoteigblätter (Filoteig, 30 x 31cm)</li>
<li>150g Sahne</li>
<li>1 bis 2 EL schwarzer Mohnsamen</li>
</ul>
<p></p>
<p><br /></p>
<p><u>Zubereitung</u></p>
<p></p>
<ol style="text-align: left;">
<li>
Den Mangold putzen, waschen und auf einem Sieb gut abtropfen lassen. Die
Blätter von den festen, Blattrippen abschneiden. Die Blattrippen in ca.
3mm dünne Streifen schneiden. Die Blätter grob hacken.
</li>
<li>
Schalotten und Knoblauch fein würfeln und in 3 EL Olivenöl glasig dünsten.
Die geschnittenen Blattrippen des Mangolds zufügen, mit Salz und Pfeffer würzen. Alles
ca. 10 Minuten unter häufigem Wenden dünsten. Dann die gehackten Mangoldblätter
zufügen und weitere 2 bis 3 Minuten mit andünsten. Die Mangoldmischung in eine große Schüssel geben und
leicht abkühlen lassen.
</li>
<li>
Den Ricotta mit 2 Eiern zum Mangold geben. Die Füllung gut mischen, dann
kräftig mit Salz und Pfeffer abschmecken, etwas frisch geriebene Muskatnuss und Parmesan dazu geben, nochmals rühren.</li>
<li>
Backofen auf 200 °C (Ober-/Unterhitze) vorheizen. Eine Auflaufform mit Olivenöl fetten.</li>
<li>Vier Strudelteigplatten nebeneinander legen und mit Olivenöl bepinseln.
Jedes der vier Blätter mit einem weiteren Blatt belegen und glatt streichen.
Diesen Vorgang einmal wiederholen.
</li>
<li>
Die vier Strudelplatten nebeneinander ausbreiten, jeweils mit Öl
bepinseln.
</li>
<li>
Die Füllung jeweils auf dem unteren Drittel einer Teigplatte verteilen.
Dabei an den Enden jeweils einen 3 cm breiten Rand frei lassen.
Strudelblätter aufrollen, an den Enden zusammendrücken und mit Olivenöl
bepinseln. Die Strudel nebeneinander in die Auflaufform legen.
</li>
<li>
Restliche Eier (2 Stück) mit Sahne, Salz und Pfeffer verquirlen und über die
Strudel gießen. Mohn darüber streuen.
</li>
<li>
Strudel 45 Minuten im Ofen backen. Sobald der Strudel hellbraun und die
Füllung gestockt ist, die Auflaufform aus dem Ofen nehmen.
</li>
<li>
Strudel leicht abkühlen lassen und in Portionen schneiden. Schmeckt warm sowol als auch und
kalt.
</li>
</ol>
<p></p>
<p><br /></p>
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<p><br /></p>
<p>For more <b>Swiss chard </b>inspiration, take a look at my recipe for:</p><p><br /></p><p></p><b><ul style="text-align: left;"><li><b>Red Swiss Chard & Mushroom Filo Tart (Filotarte mit rotem Mangold & braunen Champignons) (<a href="http://kitchenlioness.blogspot.com/2020/11/red-swiss-chard-mushroom-filo-tart-l.html" target="_blank">HERE</a>)</b></li></ul></b><p></p><p><br /></p><p>For more<b> Filo Tart </b>inspiration on my blog, please have a look at the following:<br /><br /></p><ul><li><b>December Filo Tart with Mini Brussels Sprouts (Winterliche Filotarte mit Rosenkohlröschen)</b> (<b><a href="http://kitchenlioness.blogspot.com/2019/12/december-filo-tart-with-mini-brussels.html" target="_blank">HERE</a></b>)</li><li><b>Filo Tart with fresh Figs & Prosciutto</b> (<b>Filotarte mit frischen Feigen & Prosciutto</b>) (<b><a href="http://kitchenlioness.blogspot.com/2013/09/tart-with-fresh-figs-and-prosciutto.html" target="_blank">HERE</a></b>)</li><li><b>Crispy, Crackly Apple-Almond Tart (<a href="http://kitchenlioness.blogspot.com/2012/10/french-fridays-with-dorie-crispy-cracky.html" target="_blank">HERE</a>)</b></li><li><b>River Cottage "Veg Everyday" Courgette and Filo Rice Pie (<a href="http://kitchenlioness.blogspot.com/2013/09/river-cottage-veg-everyday-courgette.html" target="_blank">HERE</a>)</b></li><li><b>Filo Tart with White Asparagus, Goat Cheese & Meadowsweet Blossoms (Filotarte mit weißem Spargel, Ziegenkäse & Mädesüßblüten) </b>(<b><a href="http://kitchenlioness.blogspot.com/2020/06/filo-tart-with-white-asparagus-goat_12.html" target="_blank">HERE</a></b>)</li></ul><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="javascript:void((function()%7Bvar%20e=document.createElement('script');e.setAttribute('type','text/javascript');e.setAttribute('charset','UTF-8');e.setAttribute('src','http://assets.pinterest.com/js/pinmarklet.js?r='+Math.random()*99999999);document.body.appendChild(e)%7D)());"><img src="https://3.bp.blogspot.com/-9vkj3JxPfxU/UEH4_0iBIBI/AAAAAAAADFA/Fqi8nRryl78/s1600/PinIt.png" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div>Andrea_TheKitchenLionesshttp://www.blogger.com/profile/05188562947486964076noreply@blogger.com1tag:blogger.com,1999:blog-5171858975021092818.post-43939943610658787872021-07-18T11:57:00.004+02:002021-07-18T12:09:04.537+02:00Focaccia with Olive Herb l Focaccia mit Olivenkraut<p>
<br />Focaccia is a <b>flat oven-baked Italian bread</b>, served as a <b>side</b> or
(depending on whether you top it with herbs, veggies and fruits or not) made into a <b>sandwich</b>. Basically, it
only requires <b>five ingredients</b>, flour, water, yeast, olive oil and salt. Accordingly, my<b> rustic Herb Focaccia</b> recipe is easy to make and to adapt with whatever herbs
you have on hand.
</p>
<p><br /></p>
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<p><br /></p>
<p>While there are countless recipes and variations of Focaccia, for my version of <b>Herb Focaccia</b>, I chose one of my favorite herbs, the
so-called ‘<b>olive herb</b>’ (bot. <b><i>Santolina viridis</i></b> or <b><i>Santolina
rosmarinifolia</i></b>), also known as ‘<b>holy flax</b>’. </p><p>It is a perennial, hardy and woody
plant that is rather low maintenance. It grows as a small, compact
shrub up to 30 to 50cm (12 to 20in) high which makes it ideal as a hedge and
in borders, it is also well suited to growing in containers which means it can
easily go on a sunny <b>terrace</b> or <b>balcony</b>.</p>
<p>
This culinary plant has<b> dark green needle-like leaves</b> that are <b>reminiscent of
rosemary</b> and which have the flavor and aroma of marinated green olives. Come
summertime, it is known to produce small <b>yellow button flowers</b>, which I used
for dressing up my Focaccia as well.
</p>
<p><br /></p>
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<p><br /></p>
<p>
The olive herb can be grown from seed but they are not always easy to find. After the
plant flowers, it produces achenes (source), a type of nut fruit which can be
sown in early spring. In spring, it can be propagated through cuttings, much
the same as you would do for propagating rosemary.
</p>
<p>
The plant is so low maintenance that you can simply plant it and forget it.
Like most woody herbs, it likes <b>full sun</b> and <b>well-drained soil</b>. And, according to my humble experience, it
seems to be tolerant of most diseases and garden pests.
</p>
<p><br /></p>
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<p><br /></p>
<p>The culinary uses of olive herb are countless. It adds a savory flavor to many dishes and once you start using it, you will find it to be very versatile in the kitchen. For example, you can add it to salads, or pasta, but also to marinades, pesto, mushroom dishes, pizza, and, of course to focaccia. You can also use it in place of
rosemary, with fish or roast meats and make flavored salts. To make <b>flavored salt</b>, start with about 75g (0.25 cup) coarse salt plus ½ tsp dried olive herb.</p><p>The little branches
can also be used for cocktails and drinks or cut and hung to dry for later use.</p>
<p><br /></p>
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<p><span style="font-family: 'Reenie Beanie', cursive; font-size: 50px;">Focaccia with Olive Herb l Focaccia mit Olivenkraut</span></p>
<p><u>Ingredients</u></p>
<p></p>
<ul style="text-align: left;">
<li>300g strong baking flour ( '00')</li>
<li>1 ½ tsp fine sea salt</li>
<li>21g fresh yeast OR 7gr dried yeast</li>
<li>2 tbsp olive oil (suitable for cooking), plus some for drizzling the dough and for brushing the herbs just before baking</li>
<li>200ml warm water </li>
<li>
a few sprigs of olive herb or other woody herbs such as thyme, rosemary, lavender, bay, marjoram, sage or hyssop</li>
</ul>
<p></p>
<p><u>To finish and for dipping</u></p>
<p></p>
<ul style="text-align: left;">
<li>olive oil, mild, preferably a fruity olive oil</li>
<li>flaky sea salt, such as<i><b> fleur de sel </b></i>or <i><b>Maldon</b></i></li>
</ul>
<p></p>
<p><br /></p>
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</div>
<p><br /></p>
<p><u>Preparation</u></p>
<p></p>
<ol style="text-align: left;">
<li>
Place the flour, salt, yeast, olive oil and 100ml of the water into a large
bowl. Gently stir with your hand or a wooden spoon to form a dough, then
knead the dough in the bowl for five minutes, gradually adding the remaining
water.
</li>
<li>
Stretch the dough by hand in the bowl, tuck the sides into the center, turn
the bowl 90 degrees and repeat the process for about five minutes.
</li>
<li>
Tip the dough onto an oiled work surface and continue kneading for five more
minutes. Return the dough to the bowl, cover and leave to rise until doubled
in size.
</li>
<li>
Line a large baking tray with baking paper. Tip the dough out of the bowl
and flatten the dough onto the prepared tray, pushing to the corners, cover
with a large plastic bag, making sure it does not touch the top of the
dough, then leave to prove again - for about one hour.
</li>
<li>Preheat your oven to 220°C or as hot as it will go.</li>
<li>
Now, if you wish to top the Focaccia with herbs, just before you drizzle the
bread with olive oil, make small indentations all over the dough, then break
off small sprigs of the herb you are using from a couple of larger sprigs, and
push the small sprigs into each indentation or try to tush them into the dough as best as you can. OR just drizzle the Focaccia with olive oil, sprinkle with sea salt then bake in the oven for 20 minutes, or until
golden.
</li>
<li>
When cooked, drizzle with a little more olive oil and serve straight from the oven or warm/at room temperature.
</li>
</ol>
<p></p>
<p><br /></p>
<p><i>Recipe Tips</i></p>
<p></p>
<ul style="text-align: left;">
<li>
Try adding other garden herbs or leave the
focaccia herb free.
</li>
<li>
Serve with your favorite fruity, high-quality olive oil for dipping, some additional fleur de sel or Maldon salt for
sprinkling and some olives for munching alongside.
</li>
<li>
When stale, cut or break into chunks and fry in olive oil (the one that is
suitable for cooking) – so you will end up with lovely croutons for your
salad – maybe a for a <b><i>Panzanella</i></b> (a summery Italian bread and tomato salad)
or an <i><b>American Caesar</b></i> salad.
</li>
</ul>
<p></p>
<p><br /></p>
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<p><br /></p>
<p>More <b>Focaccia</b> inspiration from my blog:</p>
<p>
•<span style="white-space: pre;"> </span><b>Focaccia with Butternut Squash and
Winter Sage (</b>Focaccia mit Butternut Kürbis und Wintersalbei)<b> </b>(<b><a href="http://kitchenlioness.blogspot.com/2013/02/tuesdays-with-dorie-focaccia-with.html" target="_blank">HERE</a></b>)
</p>
<p>•<span style="white-space: pre;"> </span><b>Focaccia with Za’atar</b> (Focaccia mit Za'atar) (<b><a href="http://kitchenlioness.blogspot.com/2017/03/the-cottage-cooking-club-march-2017.html" target="_blank">HERE</a></b>)</p>
<p>
•<span style="white-space: pre;"> </span><b>Wild Garlic and Cheese Focaccia</b> (Focaccia mit Bärlauch und Käse) (<b><a href="http://kitchenlioness.blogspot.com/2020/03/wild-garlic-wild-garlic-and-cheese.html" target="_blank">HERE</a></b>)
</p>
<p>•<span style="white-space: pre;"> </span><b>Fennel and Grape Focaccia</b> (Fenchel-Trauben Focaccia) (<b><a href="http://kitchenlioness.blogspot.com/2013/12/fennel-grape-bread-fenchel-traubenbrot.html" target="_blank">HERE</a></b>)</p>
<p><br /></p>
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Andrea_TheKitchenLionesshttp://www.blogger.com/profile/05188562947486964076noreply@blogger.com8tag:blogger.com,1999:blog-5171858975021092818.post-82678923311745904852021-07-11T12:35:00.003+02:002021-07-11T19:22:09.584+02:00Seasonal Baking: Apricot-Mixed Grain Crumb Bars<p>
<br />These summery bars have <b>three components</b>, the buttery, <b>shortbread-y
crust</b>, the <b>fruity filling</b> with homemade apricot jam and apricot slices and the<b> mixed grain-almond crumble</b>.
None of the three require the use of an electric mixer, meaning that they can
be made entirely by hand. </p><p>And I would even go so far as to say that when you
compare these bars to other dessert bars, they do have<b> a certain healthy-ish, feel-good advantage</b> - as I use <b>spelt flour </b>for the base and <b>mixed grain flakes </b>as well as <b>almonds</b> for the crumble, as well as fresh seasonal stone fruit for the filling
– all in all resulting in wonderfully delicious, summery dessert bar that is also fantastic for breakfast or
simply as a snack. Of course, <b>coarse oats</b> can be used instead of the <b>coarse mixed grain flakes</b>.</p>
<p><br /></p>
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</div>
<p><br /></p>
<p>
First up the <b>buttery crust</b>, once all the components are roughly mixed
together, butter and line a square (brownie) baking pan with baking parchment,
dump the buttery mix into the pan and, using a floured measuring cup (or
similar suitable piece of equipment with a flat bottom) make sure to flatten
and only slightly press on the ingredients, until you have a uniform layer of
crust. Then freeze that for about 15 minutes. Pre-heat your oven in the
meantime and prepare the filling and the topping while the crust is freezing
and baking. Pre-baking for 15 to 20 minutes (depending on your oven) is a must here - just until the crust is golden.</p>
<p><br /></p>
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<p><br /></p>
<p>
For the <b>fruity filling</b> use homemade or good-quality (meaning a high ratio of
fruit to sugar) jam or preserve. You will also add a layer of peeled and
thinly sliced apricots. Apricots are in season and abundantly available these
days. Make sure to try a few before using, just to make sure they are ripe but
not too soft for peeling. To peel, mark the fruit with an x, boil for about 30
seconds to 1 minute (depending on the ripeness of your fruit), transfer to a bowl with ice water, peel, de-stone and slice
(depending on the size of the apricot, about 4 slices per half). If apricots
are not your thing, you can <b>substitute </b>equal amounts of <b>stone-fruits and jam/preserve</b>,
like peaches, nectarines or later in the season, even plums.
</p>
<p><br /></p>
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<p><br /></p>
<p>
Lastly, prepare the <b>crumble layer</b>. Once you finished the crumble, leave it in
the freezer while the shortbread crust is baking and cooling. Now I love the
taste and bite of mixed grains and coarse oats but if you don’t, just use quick cooking oats instead
of the coarse oats. As far as the coarse oats are concerned, I use a mix of
<b>organic grain flakes consisting of coarse oats, wheat, rye, spelt and barley </b>but <b>all coarse oats
is just as delicious</b>. And I add <b>flaked almonds</b> to the crumble mix as well but
you can omit them if you prefer a nut free recipe.
</p>
<p><br /></p>
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<p><br /></p>
<p>
The <b>apricots</b>: fresh apricots are loose-stoned fruit that range in color from
pale yellow to flushed pink. When they are ripe, their flesh is sweet, soft
and juicy. They can vary greatly in quality. If they taste somewhat mealy when
eaten fresh, cook them into a dish and they will become very flavorsome.</p><p>Apricots make wonderful jam if cooked with sugar and lemon juice. The jam
is commonly used as a glaze on pastries, tarts and cakes, just melt the jam
with water and strain before applying. And the strong <b>sweet-tart taste of apricots
</b> makes them generally popular in desserts and sauces.
</p>
<p><br /></p>
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<p><br /></p>
<p>
The <b>seeds or kernals of the apricot pits</b>, which are <b>poisonous until roasted</b>,
are used in confections and to flavor liqueurs. Seeds or kernels
of the apricot grown in central Asia and around the Mediterranean are so sweet
that they may be substituted for almonds. Did you realize that the popular Italian liqueur <b>Amaretto</b> as well as the wonderful <b>Amaretti Biscotti</b> are flavored with extract of apricot kernels rather than
almonds. And oil pressed from these cultivars has been used as cooking oil as well (Aprikosenkernöl).</p>
<p><br /></p>
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<p><br /></p>
<p>While the amazing flavor of the apricots is undisputed, the <b>origin of the apricot </b>is another story. The apricot was known in <b>Armenia
</b> during ancient times, and has been cultivated there for so long that it is
often thought to have originated there. Its scientific name <b>Prunus armeniaca</b>
(translated as Armenian plum) derives from that very assumption. And the Belgian arborist Baron de
Poerderlé, writing in the 1770s, stated that "<i><b>Cet arbre tire son nom de
l'Arménie, province d'Asie, d'où il est originaire et d'où il fut porté en
Europe</b></i> ..." ("this tree takes its name from Armenia, province of Asia, where
it is native, and whence it was brought to Europe ..."). Others, however, argue that
apricots originated in <b>China</b> or were first cultivated in<b> India</b> in about 3000
BC. It is said <b>Alexander the Great</b> brought them to <b>Greece a</b>nd they were first introduced to the <b>New World in the early 18th century</b> by<b> Spanish missionaries in California</b>. Wherever apricots were cultivated first, they are delicious and healthy with a rather short season, so indulge while
you can.
</p>
<p><br /></p>
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<p><br /></p>
<p><span style="font-family: 'Reenie Beanie', cursive; font-size: 50px;">Apricot-Mixed Grain Crumb Bars</span></p>
<p><u>Ingredients </u></p>
<p><i>For the Shortbread Crust </i></p>
<p></p>
<ul style="text-align: left;">
<li>200g (1 ½ cups) white spelt flour OR use all purpose (plain) flour</li>
<li>70g (1/3 cup) superfine (baking) sugar </li>
<li>8g pure vanilla sugar</li>
<li>1 pinch of fine salt</li>
<li>140g (10 tbsp) unsalted butter, at room temperature</li>
</ul>
<p></p>
<p><i>For the Fruity Filling</i></p>
<p></p>
<ul style="text-align: left;">
<li>140g (5 ounces) apricot jam or preserves (preferably homemade)</li>
<li>
8 to 10 smallish fresh apricots (peeled and pitted, they weigh about 250g)
</li>
</ul>
<p></p>
<p><i>For the Crumbly Topping</i></p>
<p></p>
<ul style="text-align: left;">
<li>45g (1/3 cup) white spelt flour OR use all purpose (plain) flour</li>
<li>1 tbsp dark brown sugar OR use light brown sugar</li>
<li>1 tbsp superfine (baking) sugar</li>
<li>8g pure vanilla sugar</li>
<li>a pinch of fine salt</li>
<li>
¼ tsp Ceylon cinnamon OR go with ground cardamom instead if cinnamon is not
your thing
</li>
<li>45g (½ cup) coarse multi gran flakes OR coarse oats OR use quick-cooking oats if you prefer </li>
<li>45g (½ cup) flaked almonds</li>
<li>45g (3 tbsp) unsalted butter, at room temperature</li>
</ul>
<p></p>
<p><br /></p>
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<p><br /></p>
<p><u>Preparation</u></p><ol style="text-align: left;">
<li>Butter a 20x20cm (8inx8in) square baking pan (such as a brownie pan) and line with parchment paper (preferably with overlapping baking paper, so the baked bars can easily be lifted from the pan without breaking).</li>
<li><u><b>
For the crust</b></u>: in a medium bowl, whisk together the flour, sugar, vanilla sugar and a pinch of salt together in a medium
bowl. Add the butter to the flour mixture and mix, using your hands. until it comes together in a crumbly
batter. Dump this into the parchment lined pan and press into an even layer, corner
to corner. Then cover and put the crust into the freezer for 15 minutes or until nice and firm.</li><li>Preheat the oven to 190°C (375° F). </li>
<li><u style="font-weight: bold;">For the filling</u>: while the crust is in the freezer, peel your apricots. Bring a pot of water
to a boil and cut a small X into the bottom of each fruit. Dunk the apricots
into the boiling water for 30 seconds to 1 minute, then transfer to a bowl of ice water.
The skin should peel off easily starting from the X. Slice the apricot flesh
into small wedges and set aside.
</li><li>Remove the pan with the crust from freezer and bake for 15 to 18 minutes until deep golden.</li>
<li><b><u>For the topping</u></b>: assemble the topping by placing all the ingredients into a bowl and squeazing them together with a fork or your fingers. Place in the freezer until ready to use.</li>
<li>Once you removed the baked crust from the oven, you should allow it to cool slightly before coating with the
jam/preserves, followed by the fresh slices, spaced to cover. Then top that with the cooled crumble topping and return to the oven for 35 to 40 minutes or until golden brown and baked through.</li>
<li>Transfer to a cooling rack and make sure to allow to cool
completely before cutting so that the jam/preserve and fruit filling can set properly. NOTE: These are definitely best eaten the day they are made but leftovers can be frozen or kept in the fridge for a day (well wrapped, of course to keep moisture away from their buttery goodness).</li>
</ol>
<p></p>
<p><br /></p><p>Below is a collage of <b>Yotam Ottolanghi's Apricot & Rosemary Galette</b>, that I made a while ago, for more on this lovely, seasonal apricot recipe, pls go<a href="http://kitchenlioness.blogspot.com/2016/05/yotam-ottolenghis-apricot-rosemary.html" target="_blank"> <b>HERE</b></a></p><p><br /></p>
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<p><br /></p>
<p>
In Europe, apricots were long considered an aphrodisiac, and were used in this
context in William Shakespeare's A Midsummer Night's Dream. And dreaming of
apricots, in English folklore, is said to be good luck.
</p>
<p><br /></p>
<p style="text-align: center;"><b>"Feed him with apricocks and dewberries,</b></p>
<p style="text-align: center;"><b>With purple grapes, green figs, and mulberries,"</b></p>
<p style="text-align: center;"><b><br /></b></p>
<p style="text-align: center;"><b>William Shakespeare: A Midsummer Night's Dream, Act III, Scene 1</b></p>
<p><br /></p><div style="text-align: center;"><a href="javascript:void((function()%7Bvar%20e=document.createElement('script');e.setAttribute('type','text/javascript');e.setAttribute('charset','UTF-8');e.setAttribute('src','http://assets.pinterest.com/js/pinmarklet.js?r='+Math.random()*99999999);document.body.appendChild(e)%7D)());"><img src="https://3.bp.blogspot.com/-9vkj3JxPfxU/UEH4_0iBIBI/AAAAAAAADFA/Fqi8nRryl78/s1600/PinIt.png" /></a></div>
<p><br /></p>
Andrea_TheKitchenLionesshttp://www.blogger.com/profile/05188562947486964076noreply@blogger.com6tag:blogger.com,1999:blog-5171858975021092818.post-4942990482996081682021-07-01T12:49:00.001+02:002021-07-18T12:00:14.922+02:00Zucchini-Red Lentil Fritters With Lemony Yogurt Dip<p>
<br />These crispy, crackly <b>Zucchini-Red Lentil Fritters</b> take inspiration from the
traditional Bengali onion snacks called <b>Piyaju</b> (red lentil fritters with onions). Soaked and
blended red lentils make up the batter, which is then spiked with turmeric and
chile powder. Onion, zucchini and parsley add texture. And frying them in <b>ghee </b>(a hard fat that is obtained by heating butter made from the milk of a cow or a buffalo, used in Indian cooking) at relatively high heat until they turn deep golden brown makes them <b>crunchy on the outside</b>, while<b> </b>the<b> inside stays moist</b>.</p><p><br /></p>
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<p><br /></p>
<p>
While these fritters look like <b>Pakoras</b> or <b>Onion Bhaji</b> known from Indian cuisine, they take their main texture from the <b>soaked and ground red lentils </b>rather than
from <b>chickpea flour</b>. Also, the veggie ratio in these frittres is somewhat higher than with a Pakora or
Bhaji. </p><p>A few years back we made <b>Onion Bhajis with gram flour</b> (aka chickpea
flour) as well as <b>Cauliflower Pakoras with Tamarind Raita </b>for the <b>Cottage Cooking Club</b>, both recipes being from the 2011 edition of <b>Hugh
Fearnley-Whittingstall’s</b> cookbook, "<b>River Cottage Everyday Veg</b>". See
the pics/collages below. And the whole family loved these. So when I came
across the recipe for these <b>Red Lentil-Zucchini Fritters, </b>I knew I had to give it a
try.</p>
<p><br /></p>
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<p><br /></p>
<p>
Before you get started on the recipe, you have to <b>soak</b> the <b>red lentils</b> for a
while – I soaked them for a good <b>four hours</b> before proceeding with the recipe.
</p>
<p><br /></p>
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<p><br /></p>
<p>
Also, about <b>an hour before you want to fry these</b>, you have to <b>cut up the onion
and the zucchini</b>, <b>salt them</b> and place them in a colander to drain off any
extra liquid or moisture before continuing on with the recipe. After you
<b>drained the liquid</b> from the veg, make sure to blot them with a kitchen towel,
no need to squeeze them, as that will break up the veggies too much and leave
you with less texture after frying.
</p>
<p><br /></p>
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<p><br /></p>
<p>You are aiming for a <b>crispy outside</b> with <b>lots of texture</b> from the added <b>onions</b> as well as the <b>parsley with the tender stems attached</b> – make sure to
give them a good two minutes per side, so they fry up to a nice golden brown
crunchiness. </p>
<p><br /></p>
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<p><span style="font-family: 'Reenie Beanie', cursive; font-size: 50px;">Zucchini-Red Lentil Fritters With Lemony Yogurt</span></p>
<p>(<i>inspired by Sohla El-Waylly</i>)</p>
<p><u>Ingredients</u></p>
<p><i>For the Lemony Yogurt</i></p>
<p></p>
<ul style="text-align: left;">
<li>¾ cup whole-milk yogurt (if you prefer, you can use Greek yogurt)</li>
<li>2 Tbsp freshly squeezed lemon juice</li>
<li>½ tsp sugar</li>
<li>salt</li>
</ul>
<p></p>
<p><i>For the Fritters</i></p>
<p></p>
<ul style="text-align: left;">
<li>200g (1 cup) red lentils (I used organic lentils from my favorite health food store - althought these are bright orange, they are called red lentils)</li>
<li>1 zucchini (M) </li>
<li>½ onion (M), thinly sliced</li>
<li>1¾ tsp salt, divided, plus more</li>
<li>½ tsp chile powder (such as <b><i>Kashmiri chile powder</i></b>) or ¼ tsp. cayenne pepper</li>
<li>¼ tsp ground turmeric</li>
<li>1 cup Italian/flat-leaf parsley leaves with tender stems</li>
<li>1 Tbsp finely grated lemon zest (organic or untreated)</li>
<li>1 cup <i><b>ghee </b></i>or neutral vegetable oil (such as rapeseed or sunflower oil, suitable for frying)</li>
</ul>
<p></p>
<p><br /></p>
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</div>
<p><br /></p>
<p><u>Preparation</u></p>
<p><i>Lemony Yogurt</i></p>
<p></p>
<ol style="text-align: left;">
<li>
Whisk yogurt, lemon juice, and sugar in a small bowl to combine. Season with
salt and whisk again to combine. NOTE: Yogurt can be made 1 day ahead. Cover
and chill.
</li>
</ol>
<p></p>
<p><i>Fritters</i></p>
<p></p>
<ol style="text-align: left;">
<li>
Rinse red lentils, then soak in 2 cups water at room temperature at least 1 hour
and up to 12 (again, I soaked them for 4 hours). Soaking the lentils will make it easier to blend them.</li>
<li>Slice the zuchini into matchsticks (about the size of a skinny
french fry). Transfer zucchini to a colander set in a medium bowl. Add the sliced onion
and 1 tsp salt to colander and toss to combine. Let zucchini and onion sit
until about 1 Tbsp liquid has released and the vegetables look wilted and
soft, 30mins to 2 hours (for me, 1 hour usually does the trick). Gently blot dry to remove any excess
moisture. NOTE: the less moisture in the veggies, the less soggy your fritters
will be, so be sure not to skip this step.
</li>
<li>
Drain lentils and transfer to a food processor. Add chile powder, turmeric,
and ¾ tsp salt. Pulse, scraping down sides, until a purée forms. Transfer
to a medium bowl and add zucchini and onion mixture, parsley, and lemon
zest. Toss well with a rubber spatula to combine.</li>
<li>
Heat ghee in a cast-iron skillet over medium-high until a small amount
of batter added to the fat sizzles and sputters. Carefully drop ¼
cup batter into ghee, then flatten to a pancake with the back of a large
metal spoon dipped into the hot ghee to prevent sticking. Repeat 3 times for
a total of 4 fritters. Fry until deep golden brown on one side (look for the
color of a well-fried falafel), about 2 to 3 minutes. Turn with a slotted spatula
or large spoon and continue to fry until deep golden brown on the second
side, about 2 to 3 minutes more. Transfer fritters to a wire rack set in a paper
towel-lined baking sheet to drain. Season immediately with salt. Repeat with
remaining batter (you should have about 8 to 10 fritters).
</li>
<li>
Transfer fritters to a platter. Serve hot with lemony yogurt alongside.
</li>
</ol>
<p></p>
<p><br /></p>
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</div>
<p><br /></p>
<p>For more on the <b>Onion Bhajis</b>, pls take a look <a href="http://kitchenlioness.blogspot.com/2016/01/the-cottage-cooking-club-january-recipes.html" target="_blank"><b>HERE</b></a>.</p>
<p>
For more on the <b>Cauliflower Pakoras with Tamarind Raita</b>, pls thake a look
<b><a href="http://kitchenlioness.blogspot.com/2014/09/the-cottage-cooking-club-september.html" target="_blank">HERE</a></b>.
</p>
<p><br /></p>
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<div style="text-align: center;"><a href="javascript:void((function()%7Bvar%20e=document.createElement('script');e.setAttribute('type','text/javascript');e.setAttribute('charset','UTF-8');e.setAttribute('src','http://assets.pinterest.com/js/pinmarklet.js?r='+Math.random()*99999999);document.body.appendChild(e)%7D)());"><img src="https://3.bp.blogspot.com/-9vkj3JxPfxU/UEH4_0iBIBI/AAAAAAAADFA/Fqi8nRryl78/s1600/PinIt.png" /></a></div>Andrea_TheKitchenLionesshttp://www.blogger.com/profile/05188562947486964076noreply@blogger.com17tag:blogger.com,1999:blog-5171858975021092818.post-23407156935934871792021-06-23T13:19:00.002+02:002021-06-24T07:36:19.127+02:00Elderflower Ice Cream & Homemade Waffle Cones l Holunderblüten Eis & Selbstgemachte Eiswaffeln<p>
<br />Snow white <b>Elderflower Ice Cream </b>tastes wonderfully tangy, aromatic,
refreshing, and calls for only <b>seven ingredients</b>. For this ice cream you
will need some <b>Elderflower Cordial</b> either <b>homemade</b> or <b>store bought</b>. You don't
even have to go and pick your own elderflower as a good quality Elderflower
Cordial will work just fine. This way, if you do not have access to
Elderflowers or if the season has come to an end, you will still be able to
enjoy this elegant ice cream.
</p>
<p><br /></p>
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</div>
<p><br /></p>
<p>
As one of the ingredients, I use “<b>Skyr</b>”, a milk product from <b>Iceland</b> that is<b> a
soft cheese</b> but is <b>similar to yogurt</b>, has gained immense popularity in many countries in recent years and is readily available at most supermarkets – it is tangy and a good source of calcium and together with the <b>sour
cream </b>(Schmandt) and <b>cooking cream</b>, lends a nice creaminess to the ice cream.
</p>
<p><br /></p>
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</div>
<p><br /></p>
<p>
I think that the warm <b>Waffle Cones</b> go very well with my <b>Elderflower Ice Cream
</b> but you could serve your ice cream just as is or with fresh seasonal berries. </p><p>After the ice cream has happily churned away in the ice cream maker for <b>about 45 minutes</b>, and then been in the freezer for <b>a few hours</b> (about 4), I start
making the waffle cones - no need for the waffle batter to rest, they can be
baked right away, it takes all of ten minutes to get the batter ready. While I
make the waffle cones, the ice cream stays in the freezer and I take it out
just before serving – if you decide to make the ice cream the day before you
plan to serve it, you will notice that it is quite firm, so make sure to take
it out of the freezer and let it sit at room temperature for 10 to 15 minutes
(or a bit less or more, depending on the weather conditions).
</p>
<p><br /></p>
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</div>
<p><br /></p>
<p>
To make my <b>Elderflower Ice Cream</b>, I use<b> Elderflower Cordial</b> to add the flavor,
rather than fresh elderflowers, which means that you can make this recipe at
any time of the year. However, for me, this is an early summer recipe. Every year, I make my own home-made Elderflower Cordial. However, there are lots of great quality ready-made versions available in supermarkets, farmers markets and health food stores that will be perfect for using in this recipe.</p>
<p><br /></p>
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<p><br /></p>
<p><span style="font-family: 'Reenie Beanie', cursive; font-size: 50px;">Elderflower Ice Cream</span></p>
<p><u>Ingredients</u></p>
<p></p>
<ul style="text-align: left;">
<li>200g Skyr, plain</li>
<li>150g heavy sour cream (20%)</li>
<li>60g cooking cream</li>
<li>
100g elderflower syrup (either use homemade or a good quality store bought
one)
</li>
<li>60g sugar</li><li>a pinch of fine salt</li>
<li>
½ tsp <i><b>carob bean gum</b></i>, organic (a natural stabilizer, available at your
local health food store OR online)
</li>
</ul>
<p></p>
<p><u>Preparation</u></p>
<p></p>
<ol style="text-align: left;">
<li>Mix all the ingredients together.</li>
<li>Freeze in your ice cream maker (I let it churn for about 45 minutes).</li>
<li>
Transfer the ice cream to a suitable container and freeze for a few hours
until it has the desired consistency.
</li>
</ol>
<p></p>
<p><br /></p>
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<p><br /></p>
<p><span style="font-family: 'Reenie Beanie', cursive; font-size: 50px;">Waffle Cones</span></p>
<p><u>Ingredients</u></p>
<p>(for 8 cones)</p>
<p></p>
<ul style="text-align: left;">
<li>¾ cups white spelt flour OR use AP (plain) flour</li>
<li>¼ tsp fine salt</li>
<li>¼ tsp Ceylon cinnamon</li>
<li>¾ cup plus 2 tbsp powdered sugar, divided</li>
<li>3 egg whites (L), free-range or organic</li>
<li>5 tbsp (70g) unsalted butter, melted</li>
</ul>
<p></p>
<p><u>Special Equipment</u></p>
<p></p>
<ul style="text-align: left;">
<li>A waffle-cone maker</li>
</ul>
<p></p>
<p><u>Preparation</u></p>
<p></p>
<ol style="text-align: left;">
<li>
Whisk flour, salt, cinnamon, and ¾ cup powdered sugar in a medium
bowl.
</li>
<li>
Using an electric mixer on medium-high speed, beat egg whites and remaining
2 Tbsp. powdered sugar in a large bowl to stiff, fluffy peaks.
</li>
<li>Fold dry ingredients into egg white mixture until just blended. </li>
<li>Fold in butter and mix until all is incorporated.</li>
<li>
Spray a waffle-cone maker with nonstick spray and heat to medium.
</li>
<li>
Using ¼ cup (60ml) batter per batch, make waffle cones one at a time and according
to manufacturer’s instructions, baking to desired doneness and molding them
while still warm.
</li>
</ol>
<p></p>
<p><br /></p>
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<p><br /></p>
<p><span style="font-family: 'Reenie Beanie', cursive; font-size: 50px;">Holunderblüten Eis</span></p>
<p><u>Zutaten</u></p>
<p></p>
<ul style="text-align: left;">
<li>200g Skyr, Natur</li>
<li>150g Schmand/ Sauerrahm (20%)</li>
<li>60g Sahne</li>
<li>
100g Holunderblüten Sirup (selbstgemacht oder gekauft, dann am besten Bio-Qualität)</li>
<li>60g Zucker</li><li>eine Prise Salz</li>
<li>½ TL Johannisbrotkernmehl (gibt es im Bio-Markt)</li>
</ul>
<p></p>
<p><u>Zubereitung</u></p>
<p></p>
<ol style="text-align: left;">
<li>Alle Zutaten mit dem Mixer gut und glatt verrühren.</li>
<li>In der Eismaschine nach Bedienungsanleitung gefrieren (bei mir zirka 45 Minuten).</li>
<li>
Das Eis in einen Kunststoffbehälter geben, gut verschließen und wenigstens vier Stunden (oder mehr) im Tiefkühler fest werden lassen.
</li>
</ol>
<p></p>
<p><br /></p>
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<p><br /></p>
<p><span style="font-family: 'Reenie Beanie', cursive; font-size: 50px;">Eiswaffeln</span></p>
<p><br /></p>
<p><u>Zutaten</u></p>
<p>(<i>für 8 Waffeln</i> )</p>
<p></p>
<ul style="text-align: left;">
<li>100g helles Dinkelmehl Type 630 ODER Weizenmehl</li>
<li>TL feines Salz</li>
<li>¼ TL Ceylon Zimt</li>
<li>75g plus 2 EL Puderzucker, geteilt</li>
<li>3 Eiweiße (L), Freilandhaltung oder Bio</li>
<li>5 EL (70g) ungesalzene Butter, geschmolzen</li>
</ul>
<p></p>
<p><u>Spezialausrüstung</u></p>
<p></p>
<ul style="text-align: left;">
<li>Ein Waffel-Hörnchen Eisen</li>
</ul>
<p></p>
<p><u>Zubereitung</u></p>
<p></p>
<ol style="text-align: left;">
<li>
Mehl, Salz, Zimt und 75g Puderzucker in einer mittelgroßen Schüssel
verrühren.
</li>
<li>
Mit einem elektrischen Handmixer Eiweiß und verbleibende 2 EL Puderzucker in
einer großen Schüssel zu steifem Schnee schlagen.
</li>
<li>
Die Mehlmischung in die Eiweißmischung falten, bis sie gerade vermischt
sind.
</li>
<li>
Die geschmolzene Butter unter den Teig heben und mischen, bis alles
eingearbeitet ist.
</li>
<li>
Ein Waffel-Hörnchen Eisen vorheizen und entweder mit Antihaft-Spray etwas
einsprühen ODER mit wenig Fett auswischen.
</li>
<li>
Die Waffeln nacheinander backen und während sie noch warm sind, zu
Waffelhörnchen aufdrehen.
</li>
</ol>
<p></p>
<p><br /></p>
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</div>
<p><br /></p><p><br /></p>
<p>For more <b>Waffle Roll </b>recipes, go to: </p><p></p><ul><li><b>Lemon Waffle Rolls</b> (Zitronen Waffelröllchen) (<b><a href="http://kitchenlioness.blogspot.com/2020/03/lemon-waffle-rolls-zitronenwaffelrollch.html" target="_blank">HERE</a></b>)</li><li><b>Speculaas Waffle Rolls</b> (Spekulatius Eiserkuchen) (<b><a href="http://kitchenlioness.blogspot.com/2015/12/1-day-of-advent-speculaas-waffle-rolls.html" target="_blank">HERE</a></b>)</li><li><b>New Year’s Waffles</b> (Neujahrswaffeln) (<b><a href="http://kitchenlioness.blogspot.com/2014/12/new-years-waffles-neujahrswaffeln.html" target="_blank">HERE</a>)</b></li></ul><p><br /></p><p>For more seasonal <b>Elderflower</b> recipes, go to:</p>
<p></p><ul style="text-align: left;"><li><b>Elderflower Bread</b> (Holunderblüten Brot) (<b><a href="http://kitchenlioness.blogspot.com/2019/06/elderflower-bread-holunderbrot.html" target="_blank">HERE</a></b>)</li><li><b>
Elderflower Cake with Strawberry-Elderflower Filling and Elderflower Icing
& Elderflower Cordial </b>(Holunderblüten Kuchen mit Erdbeer-Holunderblüten
Füllung und Holunderblüten Sirup) (<b><a href="http://kitchenlioness.blogspot.com/2015/05/elderflower-cake-with-strawberry.html" target="_blank">HERE</a></b>)
</li><li><b>Elderflower Fritters</b> (Ausgebackene Holunderblüten) (<b><a href="http://kitchenlioness.blogspot.com/2020/06/elderflower-fritters-gebackene.html" target="_blank">HERE</a></b>)</li><li><b>Elderflower Shortbread</b> (Holunderblüten Shortbread) (<b><a href="http://kitchenlioness.blogspot.com/2021/06/elderflower-shortbread-holunderbluten.html" target="_blank">HERE</a></b>)</li></ul><p></p>
<p><br /></p>
<p><br /></p><p></p><div><br /></div><div><br /></div><div><br /></div><div><br /></div><p></p>
<div><br /></div>
Andrea_TheKitchenLionesshttp://www.blogger.com/profile/05188562947486964076noreply@blogger.com8tag:blogger.com,1999:blog-5171858975021092818.post-20466365409234256822021-06-17T17:49:00.004+02:002021-06-17T17:49:43.803+02:00Fried Sage Leaves (Salvia Fritta) l Salbeimäuse<p>
<br /><b>Sage</b> (Salbei), was a <b>healing plant </b>(Heilpflanze)<b> </b>of great renown throughout the Middle Ages,
although it was also valued as a <b>culinary herb</b> (Küchenkraut). Today, the tapered, gray-green
leaves, are known to give dishes like stuffings and pork sausages their
wonderful <b>woodsy fragrance </b>and <b>depth of flavor</b>.</p><p>Althought there are <b>countless
varieties of sage</b> to choose from, most culinary sage used these days is "<b>Salvia officinalis" </b>(the common garden sage), or "<b>Salvia fruticosa" </b>(Greek sage or three-lobed sage).</p><p><br /></p>
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<br /><br />
<p>
We all know the <b>distict texture</b> of its supple leaves, which can be <b>as velvety
as rabbits' ears</b>. And you will probably often find yourself rubbing them
between your fingers before you start cooking, releasing an intense smell that
springs from the oil glands at the base of each leaf hair. Thus, <b>it is the
fuzziest leaves </b>that <b>smell and taste the most intense</b>.
</p>
<p><br /></p>
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<p><br /></p>
<p><b>
Raw sage</b> is usually too intense to eat, you have <b>to cook</b> this herb to bring
forth its aromas. Sage is especially popular in <b>Tuscany</b> and other parts of
<b>central and northern Italy</b>. For a distictively <b>Tuscan</b> dish called „<b>fagioli
all´ uccelletto</b>“, white beans, tomatoes, garlic, and fresh sage leaves are
cooked together until the beans are tender and permeated with sage flavor. And
when you eat an Italian classic dish called „<b>Saltimbocca</b>“, a dish with veal
scalopine and prosciutto, it is rather obvious that the bright flavor of the
sage leaves is the reason the dish's name translates to "<b style="font-style: italic;">jump in the mouth</b>".</p><p>Sage has a bracing effect on rich dishes because its <b>astringency</b> cuts cleanly
through fat. Chopped and simmered with mushrooms and cream, it makes a
succulent topping for thick slices of country bread. And sage leaves inserted
beneath the butter-rubbed skin of a chicken before it is roasted will crisp
themselves as the chicken cooks, adding a nice savory crunch to the meat.</p><p>And no other herb is as delectable as sage when fried, either in extra-virgin
olive oil or in brown butter or when encased in a light batter as I have done
in the recipe below.</p>
<p><br /></p>
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</div>
<p><br /></p>
<p>
As already mentioned above, sage was long considered <b>a medicine rather than a
food</b>. That fact is obvious from its Latin name. Its Latin name "<b>Salvia</b>" comes
from the<b> Latin verb</b> "<b>salvere" </b>(to save) an obvious nod to its medicinal
virtue. The ancient Greeks and Romans are said to have used sage to treat a
wide range of ailments. In tenth-century Arabia, physicians even believed that
sage had the power to extend life. Sage had emerged as a presence in the
kitchen by the time of the Middle Ages, when Europeans began munching sage
fritters at the end of banquets to aid digestion. In America, sage was being
cultivated as early as the 1630s.
</p>
<p><br /></p>
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<p><br /></p>
<p>
For the following recipe, it is best to use only young, bright green, freshly harvested sage leaves.</p>
<p>
If you buy sage, you should look for strong leaves with a bright, fresh color
and no yellowish discolorations. The branches should be firm and if you rub
the leaves between your fingers, there should be a discernable intense and
woodsy smell.</p>
<p>
For the Fried Sage Leaves recipe, the leaves are coated with a nice light
batter and they puff-up during baking, <b>making them look like little mice</b>,
hence the German name "<b>Salbeimäuse" </b>which, literally translated means "<b>sage
mice</b>"</p>
<p><br /></p>
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<p><span style="font-family: 'Reenie Beanie', cursive; font-size: 50px;">Fried Sage Leaves (Salvia Fritta) </span></p>
<p><u>Ingredients</u></p>
<p></p><ul style="text-align: left;"><li>
20 to 30 freshly picked sage leaves, stems attached – choose large, very fresh
leaves for this recipe - <b>NOTE</b>: the younger the leaves, the less pungent
they are
</li><li>125g AP (plain) flour, spelt flour or wholemeal flour</li><li>3 tbsps neutral oil or melted, unsalted butter (cooled)</li><li>2 eggs (L), free-range or organic, separated</li><li>125ml milk, room temperature</li><li>some fine sea salt and some freshly ground black pepper</li><li>canola oil (or other vegetable oil suitable for deep-frying)</li><li>coarse sea salt for serving</li></ul><p></p>
<p><u>Preparation</u></p>
<p></p><ol style="text-align: left;"><li>Rise sage leaves and pat dry with paper towels.</li><li>
In a medium bowl, mix together the flour, oil, two egg yolks, milk, salt, and
pepper until the batter has a smooth consistency with no lumps.
</li><li>
Cover with a clean kitchen towel and let the dough rest for a good 30 minutes
so that the gluten has a chance to develop properly.
</li><li>
Then just before frying, in a clean bowl, whip the egg whites together with a
pinch of salt to soft peeks.
</li><li>Gently fold the beaten egg whites into the batter.</li><li>
In the meantime, pour the oil in a pot safe for frying (or use your
deep-fryer), and heat the oil until it reaches 190° C (375°F).
</li><li>
Once the oil is hot, dip the leaves into the dough mixture individually, and
allow the excess to drain off as best as you can.
</li><li>
Carefully drop into the hot oil and fry until golden brown, about 3
minutes - be careful not to let them brown too much.
</li><li>Remove the leaves from the oil, and let dry on paper towels.</li><li>Continue with the remaining leaves until they have all been fried.</li><li>
Once all leaves have been fried, sprinkle lightly with coarse sea salt, and
serve immediately while still warm.
</li></ol><p></p>
<p><br /></p>
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<p><span style="font-family: 'Reenie Beanie', cursive; font-size: 50px;">Salbeimäuse</span></p>
<p><u>Zutaten </u></p>
<p></p><ul style="text-align: left;"><li>
20 bis 30 frisch gepflückte Salbeiblätter mit Stiel <b>TIPP</b>: je jünger die Blätter, je milder sind sie im
Geschmack
</li><li>125g Weizenmehl, Dinkelmehl oder Weizenvollkornmehl</li><li>3 EL neutrales Öl oder flüssige Butter, abgekühlt</li><li>2 Eier (L), Bio- oder Freilandhaltung, getrennt</li><li>125ml Milch, Zimmertemperatur</li><li>etwas Meersalz und frisch gemahlener schwarzer Pfeffer</li><li>Öl zum Ausbacken</li><li>grobes Meersalz zum Servieren</li></ul><p></p>
<p><u>Zubereitung</u></p>
<p></p><ol style="text-align: left;"><li>Die Salbeiblätter abspülen und mit Küchenkrepp trocken tupfen.</li><li>
In einer mittleren Schüssel das Mehl, Öl, zwei Eigelb, Milch, feines Salz und
Pfeffer mischen und den Teig glatt schlagen.
</li><li>
Mit einen Tuch bedecken und den Teig gute 30 Minuten ruhen lassen, damit sich
das Gluten richtig entfalten kann.
</li><li>Kurz vor dem Frittieren, die Eiweiß mit einer Prise steif schlagen.</li><li>Das geschlagene Eiweiß vorsichtig unter den Teig heben.</li><li>
In der Zwischenzeit das Frittieröl auf 190° C erhitzen - man
kann hier natürlich auch eine Fritteuse benutzen.
</li><li>
Wenn das Öl die richtige Temperatur erreicht hat, die Blätter einzeln in den
Teig tauchen und den überschüssigen Teig etwas abtropfen lassen.
</li><li>
Vorsichtig in Öl schwimmend ausbacken. Das dauert ungefähr drei Minuten. Dabei
aufpassen, dass sie Blätter nicht zu dunkel werden.
</li><li>Die Blätter aus dem Öl nehmen und auf Küchenkrepp abtropfen lassen.</li><li>Mit den restlichen Blättern genauso verfahren.</li><li>
Wenn alle Salbeiblätter ausgebacken sind, mit etwas grobem Meersalz bestreuen
und sofort servieren.
</li></ol><p></p>
<p><br /></p>
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<p><br /></p>
<p>
These fried sage leaves are wonderful as an <b>appetizer</b>. But you can also offer
them along with a nice glass of wine, or as <b>garnish</b> for grilled meats or
seafood. But they can also be enjoyed <b>with a fresh summer salad </b>for example.
And they are particularly delicious if served <b>as part of a cheese spread</b>.
</p>
<p><br /></p>
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<p><br /></p><p>Speciality greengrocers or nurseries often sell a wider range of herbs than
supermarkets do. Look out, too, when you visit farmers' markets, for more<b>
unusual varieties of robust culinary sage</b> such as <b>golden sage</b> and<b> tricolor
sage </b>used for cooking or the more delicate fruit sages such as orange and
pineapple sage used in fruit salads, jams, jellies, and tea.</p>
<p><br /></p>
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<p><br /></p>
<p style="text-align: center;"><b>„Cur moriatur homo, cui salvia crescit in horto?" -</b></p><p style="text-align: center;"><b>Why should a man die in whose garden sage grows?</b></p><p style="text-align: center;"><span style="text-align: left;">This wonderful Latin adage is from a famous medieval didactic poem on maintaining good health, the "Regimen Sanitatis Salernitanum" (The Salernitan Rule of Health)</span></p><p style="text-align: center;"><span style="text-align: left;"><br /></span></p>
<div style="text-align: center;"><a href="javascript:void((function()%7Bvar%20e=document.createElement('script');e.setAttribute('type','text/javascript');e.setAttribute('charset','UTF-8');e.setAttribute('src','http://assets.pinterest.com/js/pinmarklet.js?r='+Math.random()*99999999);document.body.appendChild(e)%7D)());"><img src="https://3.bp.blogspot.com/-9vkj3JxPfxU/UEH4_0iBIBI/AAAAAAAADFA/Fqi8nRryl78/s1600/PinIt.png" /></a></div><div style="text-align: center;"><br /></div>
Andrea_TheKitchenLionesshttp://www.blogger.com/profile/05188562947486964076noreply@blogger.com3tag:blogger.com,1999:blog-5171858975021092818.post-33552412090239077872021-06-13T19:52:00.000+02:002021-06-13T19:52:28.518+02:00Old-Fashioned Set Semolina Pudding with Strawberries l Traditioneller Griesspudding mit Erdbeeren<p>
<br />Dessert is always popular at our house, no matter the season. But
sometimes it’s nice to prepare a treat that doesn’t require you to pull out
all your baking equipment and that doesn’t require you to pre-heat your oven.
As an added bonus, should you find yourself with any leftovers, they are
pretty good served at breakfast time.
</p>
<p><br /></p>
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</div>
<p><br /></p>
<p>
While I enjoy my ice cream maker a lot this summer, I still enjoy a good <b>Old-fashioned Semolina Pudding</b> (Griesspudding) every once in a while. Love the
taste and the texture this pudding has, it reminds me of my summers spent at
my grandmother’s house up North that seemed to have been filled with summer
heat, wonderful food and time spent in her garden picking berries and veggies.
</p>
<p><br /></p>
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<p><br /></p>
<p><b>
Semolina pudding</b> is popular in Germany (where it is known as <b>Griessbrei</b>, the
<b>softer variety</b> or <b>Griesspudding</b>, a<b> more firm variety</b>, perfect for molds), but
it is also a popular dessert in a other countries including the Netherlands,
Belgium and Austria.
</p>
<p>
There are as many recipes as there are variations of the recipe. Some people
use water and milk, or only milk, some use milk and cream (like I do), some
add egg yolks and beaten egg whites, or butter, some like the pudding to have
a more runny consistency, while my personal preference is a semi-firm or set pudding,
first cooled, then chilled for a good four hours in the fridge to firm up,
then carefully turned upside down onto a pretty serving platter. If you prefer
a creamier pudding, you can add an egg and some butter. For this, simply
separate one fresh egg. Add the egg yolk and 1 tbsp of unsalted butter to the
semolina pudding (after it sat for the 5 minutes). Whisk the egg white until
very stiff, then fold it into the pudding.
</p>
<p>Some like to eat their Semolina Pudding warm while others eat it cold.</p>
<p><br /></p>
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</div>
<p><br /></p>
<p>
While looking for a proper mold for my pudding, I came across some pretty and
elegant <b>vintage glass pudding molds </b>that I have been using them ever since. And I
made sure to banish all those plastic ones from my kitchen cupboards forever.
</p>
<p><br /></p>
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</div>
<p><br /></p>
<p>
The recipe is easy and quick and will certainly be enjoyed by everyone. I like
to serve this Semolina Pudding with lots of <b>fresh berries</b>, homemade <b>vanilla
sauce</b> (Vanillesauce) or<b> fresh seasonal fruits</b> as well. Let’s face it, nothing
beats a comforting bowl, or slice, of semolina pudding. You can top it with
what you like, apart from fresh fruit, you can serve heated homemade <b>jam or
jelly</b> or a generous sprinkling of <b>cinnamon sugar</b> (Zimt Zucker), a <b>caramel sauce</b>, or a <b>local
honey</b>.
</p>
<p> </p>
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<p><span style="font-family: 'Reenie Beanie', cursive; font-size: 50px;">Old-Fashioned Set Semolina Pudding</span></p>
<p><u>Ingredients for the Semolina Pudding</u></p>
<p></p>
<ul style="text-align: left;">
<li>1 vanilla pod, sliced lengthways and seeds</li>
<li>750ml milk (skim or full fat is fine)</li>
<li>250ml cooking cream (double cream)</li>
<li>75g sugar</li>
<li>¼ tsp salt</li><li>100g fine semolina flour*</li>
</ul>
<p></p>
<p><i>Additional</i></p>
<p></p>
<ul style="text-align: left;">
<li>one Pudding dish (one large or a few small ones)</li>
<li>saran (cling) wrap</li>
</ul>
<p></p>
<p>
*NOTE: In Germany there are<b> two types of semolina flour</b>, the
<b>Hartweizengriess</b> (“hard wheat semolina”, a durum wheat semolina) and the <b>Weichweizengriess</b> (“soft wheat semolina”, a semolina
that is not durum and has a slightly lighter color). The later semolina flour
is the one commonly used for semolina pudding in Germany, a similar product
can be found in North America under the brand name “Cream of Wheat”. But my recipe will work with regular semolina flour as well.<br /><br />
</p>
<p><u>Preparation </u></p><ol style="text-align: left;"><li>Scrape the seeds from the vanilla bean and add the seeds as well as the bean
to a medium saucepan. </li><li>Add the milk, cream, granulated sugar, and salt to the pan and bring
everything to a boil while whisking regularly.</li>
<li>
Once the milk/cream mixture is boiling, remove the pan from the heat, take the vanilla pod out of the milk mixture, and add
the semolina flour while whisking the mixture.</li>
<li>
Place the pot back on the stove and wait for the mixture to come back to the
boil while whisking regularly. Let
the semolina pudding cook on very low heat for a few minutes - to avoid lumps, do not stopü whisking.</li>
<li>
Then just stir the semolina pudding in the pot with a wooden spoon until
there are no lumps.
</li>
<li>
Transfer the semolina mixture to the pudding/dessert mold, place the saran (cling)
wrap directly onto the mixture (to prevent a skin from forming), let it cool
down before placing it in the fridge for about four hours or until set and is firm to the touch.
</li>
<li>
Turn the pudding out onto a plate and serve with the toppings of your
choice.
</li>
</ol>
<p></p>
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<p><span style="font-family: 'Reenie Beanie', cursive; font-size: 50px;">Selbstgemachter Grießpudding</span></p>
<p><u>Zutaten für dem Pudding</u></p>
<p></p>
<ul style="text-align: left;">
<li>1 Vanilleschote</li>
<li>750ml Milch (1,5 oder 3,5%)</li>
<li>250ml Sahne</li>
<li>75g Zucker</li>
<li>¼ TL Salz</li><li>100g Weichweizengrieß</li>
</ul>
<p></p>
<p><i>Zusätzlich</i></p>
<p></p>
<ul style="text-align: left;">
<li>eine Puddingform (eine große Form oder mehrere kleine Formen)</li>
<li>etwas Frischhaltefolie<br /><br /></li>
</ul>
<p></p>
<p><u>Zubereitung des Grießpuddings</u></p>
<p></p>
<ol style="text-align: left;">
<li>
Die Vanilleschote auskratzen und das Mark zusammen mit der Schote in einen
mittleren Topf geben.
</li>
<li>Milch, Sahne, Zucker und Salz ebenfalls in den Topf geben und aufkochen lassen.</li>
<li>
Den Topf von der warmen Herplatte ziehen, die Vanilleschote aus der Milch-Sahne- Mischung herausnehmen, dann den Grieß zugeben und mit dem Schneebesen kräftig umrühren.
</li>
<li>Den Topf zurück auf den warmen Herd geben und auf niedrigster Hitze weiterrühren und einige Minuten vorsichtig köcheln.
</li>
<li>Die Puddingform mit kaltem Wasser ausspülen und nicht abtrocknen.</li>
<li>
Den noch warmen Grießpudding in die Form füllen, mit Folie abdecken, abkühlen lassen und für
zirka vier Stunden in den Kühlschrank stellen bis der Pudding fest wird.
</li>
<li>
Den Pudding aus der Form auf einen Teller stürzen und mit selbstgemachter
Vanillesauce, frischen Obst oder Zimtzucker servieren.
</li>
</ol>
<p></p>
<p><br /></p>
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<p><br /></p>
<p></p><ul style="text-align: left;"><li>To take a look at my <b>Fried Semolina Slices with a Cherry Rhubarb Compote (Gebratene Grießschnitten)</b>, go <b><a href="http://kitchenlioness.blogspot.com/2014/10/stevan-pauls-new-cookbook-fried.html" target="_blank">HERE</a></b></li></ul><p></p><p><br /></p><div style="text-align: center;"><a href="javascript:void((function()%7Bvar%20e=document.createElement('script');e.setAttribute('type','text/javascript');e.setAttribute('charset','UTF-8');e.setAttribute('src','http://assets.pinterest.com/js/pinmarklet.js?r='+Math.random()*99999999);document.body.appendChild(e)%7D)());"><img src="https://3.bp.blogspot.com/-9vkj3JxPfxU/UEH4_0iBIBI/AAAAAAAADFA/Fqi8nRryl78/s1600/PinIt.png" /></a></div>Andrea_TheKitchenLionesshttp://www.blogger.com/profile/05188562947486964076noreply@blogger.com8tag:blogger.com,1999:blog-5171858975021092818.post-68696828236493385372021-06-10T20:50:00.005+02:002021-06-12T07:39:40.573+02:00Elderflower Shortbread l Holunderblüten Shortbread<p>
<br />It’s <b>elderflower season</b> (Holunderblüten Saison) again – one of the classic smells and tastes of
early summer. These days, you can see those frothy white flowers growing <b>wild</b>
all around as well as in our <b>garden</b> and there are countless ways to put them
to delicious use.
</p>
<p><br /></p>
<p></p>
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<p></p>
<p>
As every year, I have already prepared <b>Elderflower Cordial</b> (<b>Holunderblüten
Sirup</b>), baked <b>Elderflower Bread</b> (<b>Holunderblüten Brot</b>), and made <b>Elderflower
Fritters</b> (<b>Ausgebackene Holunderblüten</b>). Today, I decided to bake some elegant <b>Elderflower
Shortbread</b> (<b>Holunderblüten Shortbread</b>).
</p>
<p><br /></p>
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<p><br /></p>
<p>
Basically. there are <b>three methods </b>for incorporating the elderflowers’
distinct flavor into the shortbread. First, you can use the <b>elderflower</b> <b>cordial</b> as one of
the ingredients, second, you can <b>infuse the baking sugar</b> with bunches of
elderflowers and thirdly, you <b>incorporate the tiny petals</b> into the shortbread
dough itself. Or, of course, a combination of these natural flavoring methods.
</p>
<p><br /></p>
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</div>
<p><br /></p>
<p>
In the past, I just used cordial, but found the elderflower flavor to be rather
elusive. Today, my favorite way is to <b>start by making an elderflower infused
sugar</b> and then add that <b>and</b> a bunch of the <b>tiny blossoms</b> to the dough as well .
The resulting shortbread is perfectly crumbly with a wonderful
distinctive flavor and tiny specks of elderflower blossoms. Please note that you will have <b>to infuse the sugar</b> about
<b>one hour before baking</b>.
</p>
<p><br /></p>
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<p><br /></p>
<p><span style="font-family: 'Reenie Beanie', cursive; font-size: 50px;">Elderflower Shortbread </span></p>
<p><u>Ingredients</u></p>
<p></p>
<ul style="text-align: left;">
<li>3 elderflower heads, freshly picked </li>
<li>75g (3oz) superfine baking (caster) sugar</li>
<li>175g (6oz) white spelt flour, plus some extra for the tart pan </li>
<li>75g (3oz) rice flour </li>
<li>¼ tsp fine salt</li>
<li>175g (6oz) unsalted butter, plus some extra for the tart pan</li>
</ul>
<p></p>
<p><u>In addition</u></p>
<p></p>
<ul style="text-align: left;">
<li>tart/quiche pan with a removeable bottom (23cm/9in)</li>
<li>baking parchment</li>
</ul>
<p></p>
<p><br /></p>
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<p><br /></p>
<p><u>Preparation</u></p>
<p></p>
<ol style="text-align: left;">
<li>
Make sure the elderflower heads are free of insects and any wilted bits.
</li>
<li>
Snip off the little flower heads, add them to the sugar and stir in. Cover
and leave at room temperature to infuse for about 60 minutes.
</li>
<li>
Butter your baking pan, line the bottom of the pan with parchment paper,
butter the paper and lightly dust the entire pan with flour, shaking out any
excess flour.
</li>
<li>
Put the elderflower-infused sugar, flours, salt and butter into a food processor
and combine for about 30 seconds or until lumps begin to form. OR do this by
hand.
</li>
<li>
Turn the mixture out on to a lightly floured baking parchment OR baking mat
on your work surface and bring together into a rough ball.
</li>
<li>
Press the dough evenly into your baking pan – best done with the back of a
lightly floured cup measurement or glass.
</li>
<li>
Prick the top with the tines of a fork or wooden skewer to prevent it from rising while
baking.
</li>
<li>Wrap well and place in fridge for about 30 minutes.</li>
<li>Preheat the oven to 150°C (300°F).</li>
<li>Take the pan out of the fridge, unwrap the pan and bake the shortbread round for about 35 minutes or until
it just begins to turn golden (you might need an extra 5 minutes baking time).</li>
<li>Remove from the oven on to a wire cooling rack. </li>
<li>While still a bit warm score the top with a knife into portions.</li>
<li>Once cooled completely, remove from the pan and cut into pieces.</li>
<li>Store in an airtight container for up to a week.</li>
</ol>
<p></p>
<p><br /></p>
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<p><br /></p>
<p><span style="font-family: 'Reenie Beanie', cursive; font-size: 50px;">Holunderblüten Shortbread</span></p>
<p><u>Zutaten</u></p>
<p></p>
<ul style="text-align: left;">
<li>3 frische Holunderblütenköpfe</li>
<li>75g feinster Backzucker</li>
<li>175g Dinkelmehl (Type 630), plus etwas für die Backform</li>
<li>75g Reismehl (hell)</li>
<li>¼ TL feines Salz (z.Bsp. Ursalz)</li>
<li>175g Süßrahmbutter, plus etwas für die Backform </li>
</ul>
<p></p>
<p><u>Zubereitung</u></p>
<p></p>
<ol style="text-align: left;">
<li>
Zuerst den Holunderblüten Zucker herstellen: dafür den Zucker mit den
abgezupften Blüten mischen, abdecken und zirka 60 Minuten stehen lassen, um
den Zucker zu parfümieren.
</li>
<li>
In der Zwischenzeit die Tarte Form buttern, den Boden mit Backpapier
auslegen, nochmals buttern, mit ein wenig Mehl ausstäuben und das
überschüssige Mehl ausschütten.
</li>
<li>
Nachdem der Zucker ‚parfümiert‘ ist, in einer mittleren Schüssel das
Dinkelmehl mit dem Reismehl, dem Salz und dem Zucker mischen, dann die
Butter dazu geben und entweder mit der Hand oder in der Küchenmaschine
mischen.
</li><li>Den Tiehg auf leicht bemehltem Backpapier zu einem Kreis fromen.</li>
<li>
Den Teig in die vorbereite Tarte Form geben, glatt drücken, das Ganze
einwickeln und zirka 30 Minten kalt stellen.
</li><li>Aus dem Kühlschrank nehmen, auswickeln.</li>
<li>
Dann den Teig in Stücke einteilen (mit einem Küchenmesser) und mit einer
Gabel oder Holzspieß einstechen und bei 150°C zirka 35 Minuten leicht braun
backen (kann auch 5 Minuten länger dauern).</li>
<li>
In der Form auskühlen, dann auf einem Kuchengitter weiter auskühlen lassen.
Wenn er fast erkaltet ist, die vorgezeichneten Stücke mit einem Messer
durchschneiden.
</li>
</ol>
<p></p>
<p><br /></p>
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<p><br /></p>
<p>For more seasonal Elderflower recipes, go to:</p>
<p></p><ul style="text-align: left;"><li><b>Elderflower Bread</b> (Holunderblüten Brot) (<b><a href="http://kitchenlioness.blogspot.com/2019/06/elderflower-bread-holunderbrot.html" target="_blank">HERE</a>)</b></li><li><b>
Elderflower Cake with Strawberry-Elderflower Filling and Elderflower Icing
& Elderflower Cordial </b>(Holunderblüten Kuchen mit Erdbeer-Holunderblüten Füllung und Holunderblüten Sirup)<b> </b>(<b><a href="http://kitchenlioness.blogspot.com/2015/05/elderflower-cake-with-strawberry.html" target="_blank">HERE</a></b>)
</li><li><b>Elderflower Fritters (</b>Ausgebackene Holunderblüten) (<b><a href="http://kitchenlioness.blogspot.com/2020/06/elderflower-fritters-gebackene.html" target="_blank">HERE</a></b>)</li></ul><p></p>
<p><br /></p><div style="text-align: center;"><a href="javascript:void((function()%7Bvar%20e=document.createElement('script');e.setAttribute('type','text/javascript');e.setAttribute('charset','UTF-8');e.setAttribute('src','http://assets.pinterest.com/js/pinmarklet.js?r='+Math.random()*99999999);document.body.appendChild(e)%7D)());"><img src="https://3.bp.blogspot.com/-9vkj3JxPfxU/UEH4_0iBIBI/AAAAAAAADFA/Fqi8nRryl78/s1600/PinIt.png" /></a></div>
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Andrea_TheKitchenLionesshttp://www.blogger.com/profile/05188562947486964076noreply@blogger.com6tag:blogger.com,1999:blog-5171858975021092818.post-91863455495904414602021-06-06T09:40:00.004+02:002021-08-09T07:57:18.568+02:00Seasonal Cooking: Hummus with Rhubarb Topping & Homemade Tortillas l Saisonale Küche: Hummus mit Rhabarber-Topping & selbstgemachten Tortillas<p>
<br />There is another seasonal ingredient that I really enjoy at this time of
year, the humble <b>rhubarb </b>(<b>Rhabarber</b>).<b> </b> As children, we harvested the very tangy stalks in
my grandmother's garden, washed them and dipped them in sugar for a very
unusual treat. </p><p>Of course, there are countless recipes out there for this
lovely<b> vegetable</b> (!) – savory as well as sweet and I have a number of them on
my blog (see list at the end of this post) but for a different twist this
year, I opted for <b>a savory rhubarb topping </b>for my<b> hummus</b> and I prepared some<b> homemade whole wheat and spelt tortillas</b> to serve alongside. If you prefer some <b>crunchy</b> <b>chips</b> with your hummus,
cut the tortillas into triangles, place them on a lined baking sheet, drizzle
with a little bit of olive oil, sprinkle with flaky salt and bake them in the oven
for a few minutes until they have turned light golden brown and crispy.
</p>
<p><br /></p>
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<p><br /></p>
<p><b>
Rhubarb</b>: basically, ther are <b>two kinds of rhubarb</b>. There is<b> the very pink forced rhubarb </b>(sold from January until March, mostly
in the UK but I have also seen it in being sold in the Netherlands and Belgium) and there is<b> outdoor-grown rhubarb</b> (available in late spring), the latter variety can be anything from greenish to bright red (which is what I used for my recipe). Sometimes the red outdoor variety is called "<b>Erdbeer Rhababer</b>" (literally translated "<b>strawberry rhubarb</b>") as an allusion to the reddish color as well as the somewhat sweet taste - while it's still wonderfully tangy, it is indeed a bit sweeter than the greenish variety.</p><p>You
should always wash and trim the rhubarb stems before you use them. And make
sure to discard the <b>leaves</b> as they are <b>poisonous</b>. If you use <b>outdoor-grown
rhubarb</b>, make sure to remove any <b>stringy outer layers </b>and to cut it into
equal-sized pieces to ensure even cooking.
</p>
<p><br /></p>
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<p><br /></p>
<p><b>
Forced rhubarb</b> is very fragile so poach or bake only briefly to prevent it
from disintegrating into a mush. <b>Outdoor-grown rhubarb</b> has a sharper taste and
more fibrous texture, so requires a slightly longer cooking. Both varieties of
rhubarb are good in pies, tarts, fools, jellies and savory dishes.
</p>
<p><br /></p>
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<p><br /></p>
<p><b>
Tortillas</b>: the recipe calls for just 5 ingredients, namely flour, baking
powder, a pinch of salt, olive oil and water. This time I used <b>a mix of spelt
flour and whole wheat flour</b> but you can use <b>all purpose flour</b> instead. If
using <b>any whole grain flour</b> variety, remember that you might need<b> a bit more
liquid/water </b>to achieve the right consistency. These are very easy to make and
can be pan fried in a few minutes – perfect scooping vessels for the hummus.
</p>
<p><br /></p>
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<p><br /></p>
<p><b>
Hummus</b>: everyone has their own favourite way of making it. Use garlic or don’t
use it. Add a bit of cumin or just salt and pepper to the chickpeas, tahini
and a mild olive oil. For today’s recipe you might want to skip the fresh <b>lime or lemon
juice</b>, as the rhubarb already adds a <b>pleasant acidity </b>here – it is actually
delicious to <b>stir some of the rhubarb mixture into the hummus itself</b>.
</p>
<p><br /></p>
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<p><br /></p>
<p><span style="font-family: 'Reenie Beanie', cursive; font-size: 50px;">Hummus with Rhubarb Topping & Homemade Tortillas Hummus mit Rhabarber-Topping & selbstgemachten Tortillas</span></p>
<p><u>Ingredients</u></p>
<p><i>For the Tortillas</i></p>
<p></p>
<ul style="text-align: left;">
<li>100g white spelt flour (<i><b>Dinkelmehl Type 630</b></i>)</li>
<li>
100g whole wheat flour (<i><b>Vollkornmehl</b></i>) OR wholemeal spelt flour (<b><i>Dinkel
Vollkornmehl</i></b>)
</li>
<li>
½ tsp baking powder (for all of my baking, sweet as well as savory, I like
to use a high-quality organic baking powder called ‘<i><b>Weinsteinbackpulver</b></i>’)
</li>
<li>½ tsp fine salt </li>
<li>30ml olive oil (mild, suitable for cooking)</li>
<li>about 100ml water, room temperature (depending on the variety of flour you use, you might need a bit less or more, particularly if you go with whole wheat/wholemeal)</li>
</ul>
<p></p>
<p><i>For the Rhubarb</i></p>
<p></p>
<ul style="text-align: left;">
<li>1 stalk red rhubarb (preferably the red variety)</li>
<li>4 slices fresh ginger (washed, no need to peel)</li>
<li>olive oil (suitable for cooking)</li>
<li>salt (to taste)</li>
</ul>
<p></p>
<p><i>For the Hummus</i></p>
<p></p>
<ul style="text-align: left;">
<li>Use your favorite hummus recipe</li>
</ul>
<p></p>
<p><i>For the Roasted Chickpeas</i></p>
<p></p>
<ul style="text-align: left;">
<li>
chickpeas, washed, well drained and dried - othewise the chickpeas will steam and not turn crunchy (keep the<b> aquafaba, that is the chickpea liquid, </b>for another use such
as vegan meringues)
</li>
<li>olive oil</li>
<li>salt</li>
<li>paprika (not the smoked variety) or go with pepper if you prefer</li>
</ul>
<p></p>
<p><br /></p>
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<p><br /></p>
<p>Preparation</p>
<p></p>
<ol style="text-align: left;">
<li>
For the<b> Hummus</b>: prepare your favorite hummus – my recipe calls for
chickpeas, tahini, grated lime zest and just a bit of its juice, freshly ground black pepper, salt, a bit of
chili, ½ clove of very finely squashed garlic (mashed with a bit of salt into a paste with the blade of my kitchen knife), cumin, mild olive oil and water. Cover and
place in the fridge while making the Topping and the Tortillas. N.B.: Reserve a hand full of chickpeas for the topping.</li>
<li>
Next prepare the <b>Rhubarb Topping</b>: cut the washed stalk into slices, on low
heat, cook the slices in pan with olive oil, a few sliced of fresh ginger and a bit of salt
just till soft. That will only take a few minutes. Transfer to a small bowl and set aside to cool. Once the topping has cooled, remember to remove the sliced ginger.</li>
<li>
Then make the <b>Tortillas</b>: in a mixing bowl, whisk together the flours with
the salt and baking powder. Then add the oil and water, mix well (best done
by hand OR use your mixer with the dough hooks). Shape the dough into a
ball, place it on your lightly-floured work surface, turn the mixing bowl
upside down over the dough and let it rest for 15 minutes. Divide the rested
dough into 8 equal parts. Roll out each part till flat and very thin (a bit
like a strudel dough consistency). In a very lightly oiled nonstick or cast
iron pan (just wipe the pan with a lightly oiled cloth), bake each Tortilla separately, turn and cook until done and browned in a
few spots, about 2 minutes or more. </li>
<li>
While the Tortilla dough is resting make some <b>Roasted Chickpeas</b> to serve
alongside: dump the well drained and dry (!) chickpeas on a parchment
lined baking sheet, season with salt and paprika (use regular paprika, not
the smoked variety as that would overpower the rhubarb) and bake for 15
minutes or more in your pre-heated oven at 180° C (356°F).</li>
<li>To <b>serve</b>: add the <b>hummus</b> to a pretty bowl, top with some of the cooled <b>rhubarb topping</b>. If you happen to have fresh pomegranate seeds, add a few to the rhubarb topping. Then a splash of high-quality olive oil, a bit of freshly ground black pepper and some flaky salt - done. Place the <b>tortillas</b> next to the hummus and serve the<b> remaining rhubarb</b> and the <b>roasted chickpeas</b> alongside.</li></ol><div><br /></div><br />
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<p><br /></p><p><br /></p><p style="text-align: center;">“<i><b>Rhubarb is a funny vegetable. So funny, it thinks it's a fruit</b></i>.”</p><p style="text-align: center;">(The Guardian, January 6, 2007)</p><p style="text-align: center;"><br /></p>
<p>For more <b>Rhubarb</b> recipes:</p><p style="text-align: left;"></p><ul style="text-align: left;"><li><b>Red Rhubarb & Wild Strawberry Tart</b> (Rote Rhabarbertarte mit Walderdbeeren) (<b><a href="http://kitchenlioness.blogspot.com/2020/06/red-rhubarb-wild-strawberry-tart-l-rote.html" target="_blank">HERE</a></b>)</li><li><b>Rhubarb Cordial and Rhubarb Almond Bundt </b>(Rhabarber Sirup und Rhabarber-Mandel Kuchen) (<b><a href="http://kitchenlioness.blogspot.com/2013/04/rhubarb-cordial-and-rhubarb-almond-bundt.html" target="_blank">HERE</a></b>)</li><li><b>Spring Rhubarb Tart</b> (Frühlings-Rhabarbertarte) (<b><a href="http://kitchenlioness.blogspot.com/2014/03/spring-rhubarb-tart-fruhlings.html" target="_blank">HERE</a></b>)</li><li><b>Nigel Slater's Rhubarb Cinnamon Polenta Cake (<a href="http://kitchenlioness.blogspot.com/2012/07/nigel-slater-rhubarb-cinnamon-polenta.html" target="_blank">HERE</a>)</b></li><li><b>Old Viennese Topfen Cake & Oven-Baked Rhubarb </b>(Altwiener Topfentorte & Ofen-Gebackener Rhabarber) <b>(<a href="http://kitchenlioness.blogspot.com/2020/04/old-viennese-topfen-cake-oven-baked.html" target="_blank">HERE</a>)</b></li><li><b>Fresh Rhubarb Upside-Down Baby Cakes (<a href="http://kitchenlioness.blogspot.com/2013/05/twd-fresh-rhubarb-upside-down-baby-cakes.html" target="_blank">HERE</a>)</b></li><li><b>Springtime Baking: Yogurt Rhubarb Bundt </b>(Frühlingsgugelhupf mit Jogurt und Rhabarber) <b>(<a href="http://kitchenlioness.blogspot.com/2020/04/springtime-baking-yogurt-rhubarb-bundt.html" target="_blank">HERE</a>)</b></li></ul><p></p><p><br /></p>
<p>For more<b> Hummus</b> recipes:</p><p></p><ul style="text-align: left;"><li><b>Hummus with Broad Bean & Garden Herb Topping </b>(Hummus mit dicken Bohnen & Gartenkräutern)<b> (<a href="http://kitchenlioness.blogspot.com/2018/06/hummus-with-broad-bean-garden-herb.html" target="_blank">HERE</a>)</b></li><li><b>Pottery Love, a handcrafted Bowl and Yotam Ottolenghi & Sami Tamimi's Basic Hummus (<a href="http://kitchenlioness.blogspot.com/2016/05/pottery-love-handcrafted-bowl-and-yotam.html" target="_blank">HERE</a>)</b></li><li><b>River Cottage Veg Everyday: Cannellini Bean Hummus </b>(Cannellini-Bohnen Hummus)<b> </b>(<b><a href="http://kitchenlioness.blogspot.com/2013/09/river-cottage-veg-everyday-cannellini.html" target="_blank">HERE</a></b>)</li><li><b>Red Beet Hummus & Comfort Food </b>(Rote Beete Hummus & Wohlfühlessen)<b> (<a href="http://kitchenlioness.blogspot.com/2019/11/red-beet-hummus-comfort-food.html" target="_blank">HERE</a>)</b></li><li><b>A Seasonal Delight: Wild Garlic Spring Hummus</b> (Hummus mit Bärlauch)<b> (<a href="http://kitchenlioness.blogspot.com/2018/04/a-seasonal-delight-wild-garlic-spring.html" target="_blank">HERE</a>)</b></li></ul><p></p><p><br /></p><p><br /></p>
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Andrea_TheKitchenLionesshttp://www.blogger.com/profile/05188562947486964076noreply@blogger.com4tag:blogger.com,1999:blog-5171858975021092818.post-65993887545895094862021-06-02T12:21:00.011+02:002021-06-06T11:34:54.427+02:00Flammekueche: Tarte Flambée with White Asparagus, Red Onions & Bacon l Flammkuchen mit weißem Spargel, roten Zwiebeln & Bacon<p>
<br />We have been enjoying <b>white asparagus</b> (<b>weißer Spargel</b>) for a few weeks
now. In Germany, white asparagus is harvested from about <b>mid-April to the end of June</b>. Traditionally <b>season’s end</b> is <b>June 24, St. John the Baptist Day</b> – so it is high time for yet another white asparagus post.</p><p>It actually takes<b> 3 years</b> for an asparagus plant to produce its first tip. To produce white asparagus, soil is piled up into knee-high banks, white asparagus grows entirely surrounded by earth, which protects the slender stalks from sunlight exposure and keeps them from turning green. This also affects the subtle flavor of it. The popular vegetable grows best in sandy soil and is cultivated in almost all federal states as well as in neighboring countries such as the Netherlands, Belgium and Spain.</p>
<p><br /></p>
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<p><br /></p>
<p>During<b> asparagus season</b> (<b>Spargelzeit</b>), the average German enjoys the tender stalks at least once a day. This adds up to a national total of over 70,000 tons of asparagus consumed per year. </p><p>The vegetable’s popularity may in part be rooted in its <b>long history</b> as a so-called <b>luxury vegetable</b>. Going back as far as 2000 BCE, the prized vegetable was cultivated by the Ancient Egyptians, the Greeks and the Romans. Throughout the rule of King Louis XIV, it gained in popularity and was reserved to the tables of the courts. The first document that mentions the cultivation of this vegetable in the region around the city of <b>Stuttgart, Germany</b> dates to the <b>1686</b>.</p><p><br /></p>
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<p><br /></p>
<p><b>Flammekueche</b> (Alsatian), <b>Tarte Flambée </b>(French) or <b>Flammkuchen</b> (German) is a speciality of the region of <b>Alsace</b>. Traditionally, it is composed of <b>bread dough</b> rolled out in the shape of a<b> rectangle or oval</b>, which is covered with <b>fromage blanc</b> or <b>crème fraîche</b>, thin-sliced <b>onions</b> and <b>lardons </b>(lardons are not normally smoked, they are made from pork that has been cured with salt). </p><p><b>
Tarte Flambée</b>: the name translates to “<b>pie baked in the flames</b>” or “<b>cake
licked by the flames</b>” but contrary to what the direct translation would
suggest, tarte flambée is not flambéed but is <b>cooked in a wood-fire oven</b>.</p><p><br /></p>
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<p><br /></p>
<p><b>
Tarte Flambée</b> is also known as a “<b>plat du pauvre</b>” (a dish of the poor), a dish
that was created by <b>farmers </b>and that was traditionally made<b> once a week</b> on<b>
bread-baking day </b>in a <b>blazing wood oven</b>. The farmers used it to test the heat of their ovens. At the
peak of its temperature, the oven would also have the ideal conditions in
which to bake a Tarte Flambée, for that purpose, the embers would be pushed
aside to make room for the Tarte in the middle of the oven, and the intense
heat would bake it in 1 or 2 minutes. The crust that forms the border of the
Tarte Flambée would be nearly burned by the flames, the result looks not unlike a
thin pizza. For those of us who like the taste of Tarte Flambée but do not own a wood oven, the recipe works equally well in a
very hot oven and with less traditional toppings.</p>
<p>Tartes Flambées were originally a homemade dish which did not make its urban restaurant debut until the "<b>pizza craze</b>" of the <b>1960s</b>. </p><p><br /></p>
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<p><br /></p>
<p>
While we eat asparagus in many different ways, served with melted butter and new harvest boiled potatoes, with ham or with hollandaise sauce, this year, we are very partial to my <b>Tarte
Flambée with White Asparagus & Bacon</b> (<b>Flammkuchen mit weißem Spargel,
roten Zwiebeln & Bacon</b>). In addition to the herbed crème fraiche, I like
to use thinly sliced red onion that I peel, mix with some olive oil and salt
while preparing the remaining ingredients.
</p>
<p><br /></p>
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<p><br /></p>
<p>
Then there is the asparagus: peel and cook in water seasoned with salt, sugar
and some lemon juice. Then drain well and grill shortly in your grill pan (or on the BBQ), then roll out the dough, spread with the prepared crème fraiche, sprinkle with
the onions, add your cooked asparagus, top off with some bacon slices and bake until the bacon sizzles.</p>
<p><br /></p>
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<p><br /></p>
<p>
In Alsace, Tarte Flambée is often eaten as a first course, cut into squares,
and shared with a large group as part of a larger feast. But it’s also
delicious as a simple supper, with green/seasonal salad on the side.
</p>
<p><br /></p>
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<p><br /></p>
<p><span style="font-family: 'Reenie Beanie', cursive; font-size: 50px;">Tarte Flambée with White Asparagus, red Onions & Bacon l Flammkuchen mit weißem Spargel, roten Zwiebeln & Bacon</span></p>
<p><u>Ingredients</u></p>
<p><i>For the dough</i></p>
<p></p>
<ul style="text-align: left;">
<li>
275g (2 cups) white spelt flour (around here ‘<i><b>Dinkelmehl Type 630</b></i>’) OR strong bread
flour (around here '<b><i>Weizenmehl Type 550</i></b>’) or use half/half</li>
<li>3 tbsp vegetable or olive oil, suitable for cooking</li>
<li>1 tsp fine salt</li>
<li>150ml (2/3 cup) water, room temperature water, divided</li>
</ul>
<p></p>
<p><i>For the topping</i></p>
<p></p>
<ul style="text-align: left;">
<li>1 red onion, peeled, halved and sliced thinly</li>
<li>olive oil, mild, suitable, for cooking</li>
<li>
200g (1/2 cup) <b>crème fraiche</b> OR <b>sour cream </b>with a high fat content (called
<i><b>Schmand </b></i>around here - the regular variety has a 20% fat content)
</li>
<li>a few soft herbs such Italian parsley, chives, basil</li>
<li>freshly ground black pepper and salt </li>
<li>
white asparagus (about 250g), peeled, cooked, cooled, briefly grilled (on
the BBQ OR in a grill pan)
</li>
<li>sliced bacon (about 100g)</li>
</ul>
<p></p>
<p><u>Preparation</u></p>
<p></p>
<ol style="text-align: left;">
<li>
For the dough: place the flour, oil, and salt in a large bowl and stir to
combine. Slowly stir in 125ml (1/2 cup) of the water. Continue adding a bit
of water until the mixture forms a shaggy dough. (You might not need all the
water.)
</li>
<li>
Turn the dough out onto a clean, floured work surface. Knead until all the
flour is well incorporated, the dough loses its stickiness and becomes smooth
and elastic, about 1 minute. Cover the dough loosely with plastic wrap or a
clean kitchen towel while preparing the toppings.
</li>
<li>Arrange a rack in the middle of the oven and heat to 275°C (500°F).</li>
<li>Line a baking sheet with parchment paper OR silpat mat.</li>
<li>
In a small bowl, mix the onion slices with a bit of the olive oil and a pinch of salt.
Set aside.
</li>
<li>
In another bowl, mix together the crème fraîche OR sour cream, salt, pepper, and stir to
combine – season to taste and set aside.
</li>
<li>
Roll the dough out on a floured work surface into a rectangular OR an oval, then transfer the dough to the prepared baking sheet.
</li>
<li>
Spread the crème fraiche mixture evenly over the dough, leaving a 1.5cm
(1/2in) border.
</li>
<li>
Sprinkle with the onions, followed by the asparagus, then finally place the
bacon strips on top.
</li>
<li>
Bake until the tart is well-browned, the bacon fat has started to render and
sizzle, and the tart's edges have turned golden and crisp, about 20
minutes or less.
</li>
<li>Remove to a wooden cutting board, slice and serve immediately OR at room temperature.</li>
</ol>
<p></p>
<p><br /></p>
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<p><br /></p>
<p>For more <b>Flammekueche/Tarte Flambée/Flammkuchen</b> inspiration from my blog:</p><p></p><p></p><p></p><p></p><ul style="text-align: left;"><li><b>Tarte Flambée with Purple Asparagus</b> (Flammkuchen mit violettem Spargel)<span> </span>(<b><a href="http://kitchenlioness.blogspot.com/2014/05/tarte-flambee-with-purple-asparagus.html" target="_blank">HERE</a></b>) </li><li><b>Tarte Flambée with White and Green Asparagus & Prosciutto </b>(Flammkuchen mit weißem und grünen Spargel & Prosciutto) (<b><a href="http://kitchenlioness.blogspot.com/2013/05/tarte-flambee-with-asparagus-and.html" target="_blank">HERE</a></b>) </li><li><b>Tarte Flambée with Goat's Cheese & Zucchini </b>(Flammkuchen mit Ziegenkäse & Zucchini) (<b><a href="http://kitchenlioness.blogspot.com/2020/04/easter-brunch-at-home-oster-brunch.html" target="_blank">HERE</a></b>) </li><li><b>Tarte Flambée with Shallots & British Back Bacon </b>(Flammkuchen mit Schalotten & Back Bacon) <b>(</b><a href="http://kitchenlioness.blogspot.com/2020/12/tarte-flambee-with-shallots-british.html" target="_blank"><b>HERE</b></a>)</li><li><b>Tarte Flambée Sucrée with Apples and Cinnamon Sugar</b> (Süsser Flammkuchen mit Äpfeln & Zimt-Zucker) (<b><a href="http://kitchenlioness.blogspot.com/2013/05/tarte-flambee-sucree-with-apples-and.html" target="_blank">HERE</a></b>)</li></ul><p></p>
<p><br /></p>
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Andrea_TheKitchenLionesshttp://www.blogger.com/profile/05188562947486964076noreply@blogger.com6tag:blogger.com,1999:blog-5171858975021092818.post-62770926113927341132021-04-16T21:06:00.001+02:002021-04-17T08:52:07.300+02:00Dark Chocolate Sorbet from 'A Perfect Scoop' and Vanilla Cutout Cookies - Two Vegan Dessert Options<p>
<br />Recently, I was gifted a copy of '<b>The Perfect Scoop' </b>by <b>David Lebovitz</b>
– I had been wanting to buy that particular cookbook with recipes for ice creams, sorbets,
gelatos, and many other delightful dessert treats for a long time. One of our
daughters decided that this would make a formidable Easter gift and I was
delighted to finally get started with making some creamy desserts with my ice
cream machine that I received some time ago but had never gotten around to
using.
</p>
<p><br /></p>
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<p><br /></p>
<p>The first recipe that I decided to make from the book was <b>Chocolate Sorbet</b> (you can find the recipe for the sorbet on page 126 of the book) – easy choice since a <b>vegan dessert
</b> was called for that day. </p><p>The recipe calls for <b>just a few simple ingredients</b> - water, sugar unsweetened Dutch-process cocoa powder (buy the best you can), salt, bittersweet chocolate (I chose a high quality vegan chocolate) and vanilla, that's all. The only other requirement is an ice cream machine. After cooling the chocolate mixture and leaving it to churn for a good 45 minutes in my ice cream machine, we had the most incredible tasting dark chocolate sorbet.</p><p>I decided that while the sorbet was churning in the
ice cream machine, I could bake some vegan vanilla cookies to serve alongside.
Good idea. The sorbet, with fresh raspberries and vanilla cookies are a
fabulous combination – a rich and creamy, very chocolatey sorbet, tangy
raspberries and buttery, crumbly cookies – what more could one look for in a
springtime dessert.
</p>
<p><br /></p>
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<p><br /></p>
<p>
For the vanilla cookie dough, you simply add white spelt flour (or plain/AP flour), superfine sugar, pure vanilla sugar and fine salt to a mixing bowl. Then you add in the vegan butter and rub
it in with your fingers, simply form the dough into a ball, wrap and
chill it, flatten it out on a flour dusted surface, cut out the cookies using
your favorite cookies cutters and then bake until the cookies are light golden.
</p>
<p><br /></p>
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<p><span style="font-family: 'Reenie Beanie', cursive; font-size: 50px;">Vegan Vanilla Cutout Cookies</span></p>
<p>
(<i>a small batch recipe, which yielded just enough buttery cookies for one batch
of sorbet - depending on the size of your cookie cutter, 16 butterflies or more</i>)</p>
<p><u>Ingredients</u></p>
<p></p><ul style="text-align: left;"><li>
150g white spelt flour (around here ‘<i><b>Dinkelmehl Type 630</b></i>’) OR use plain (AP)
flour
</li><li>50g superfine (caster) sugar ('<b><i>feinster Zucker</i></b>')</li><li>8g pure vanilla sugar ('<i><b>Bourbon Vanille Zucker</b></i>) OR use a high-quality vanilla extract</li><li>½ tsp fine salt </li><li>100g vegan ‘butter’ (OR use margarine)</li><li>grated zest of ½ organic orange OR 1 organic lemon </li></ul><p></p>
<p><u>Preparation</u></p>
<p></p><ol style="text-align: left;"><li>
Sift the flour and add it to a mixing bowl. Then add the sugar, vanilla sugar,
salt and mix together.
</li><li>
Then add the vegan butter and zest, rubbing it in with your fingers. It will
be crumbly at first and then gradually come together, make sure to mix all
ingredients well until you have a homogenous dough.
</li><li>
Wrap the dough well and place in the fridge for at least 30 minutes (OR
longer).
</li><li>
Pre-heat your oven to 180° C (356°F) and line two baking sheets with backing
parchment or silpat mats.
</li><li>
On a very lightly floured work surface, roll out your dough and using cookies
cutters, cut out your favorite fun shapes.
</li><li>
Place the unbaked cookies on your parchment lined baking sheets and bake for 8
to 10 minutes (depending on size).
</li><li>
Remove from the oven and allow them to cool on the baking sheets (the cookies
are crumbly and delicate while warm) for around 10 minutes before serving straight away (any leftover cookies will keep well for a day or two).</li></ol><p></p>
<p><br /></p>
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<br />
<p><br /></p>
<p>
There are many more treats to be discovered in the book – to be featured in
the coming months.
</p>
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Andrea_TheKitchenLionesshttp://www.blogger.com/profile/05188562947486964076noreply@blogger.com8tag:blogger.com,1999:blog-5171858975021092818.post-11220139630885713982021-04-09T20:41:00.009+02:002021-04-11T10:28:26.961+02:00Crustless Quiche with Green Asparagus & Wild Garlic l Bodenlose Quiche mit grünem Spargel & Bärlauch<p>
<br />Although, by definition, a <b>quiche </b>must be in a <b>crust</b>, it is not really necessary, as can be seen from the below pictures and my easily manageable recipe. The wonderful thing about a regular quiche, as well as a crustless quiche, of course, is the fact that you can put just about any vegetable you like in it and it is always delicious. You can serve quiche for <b>breakfast</b>, <b>lunch</b>, <b>dinner</b>, or <b>leftovers</b> the next day, and whether you serve it<b> warm</b>, <b>hot </b>or at r<b>oom temperature</b>, making it a great option for a work or school lunch (these days, that probably means at-home school lunches and online meetings and conferences) or a picnic (these days, that probably means small and intimates ones).</p><p>My simplified version of a classic French quiche requires <b>no pastry
skills</b>, thereby shortening the list of ingredients and reducing the preparation and cooking times considerably. </p><p><br /></p>
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<div><br /></div><div><br /></div><div>In springtime, fragrant <b>wild garlic</b>, which is botanically classified as a <b>wild </b>as well as a<b> medicinal herb</b>, grows in forests throughout many European countries. It begins to show up in German markets in early to mid-March, and in my garden just around the same time. Wild garlic can be eaten <b>raw</b> as well as <b>cooked</b> and every year I try to make as many dishes with this delicious herb as I can, and I will prepare wild garlic Spätzle, pestos, butters, pancakes, focaccias and soups.</div><div><br /></div><div>In Europe,
<b>wild garlic</b> has many peculiar identities - '<b>bear's garlic</b>' or '<b>devil's garlic</b>' and '<b>stinking Jenny</b>' are just some of themn - no surprise, since wild garlic gives off an
incredibly pungent smell in the wild. Unlike <b>common cultivated garlic</b>, it's the
<b>leaves </b>that are eaten rather than the<b> bulbs</b>. The taste is more delicate too,
similar to the flavor of <b>chives</b> (Schnittlauch).</div><div><br /></div><div>The German name '<b>Bärlauch</b>' (lat. '<b>Allium ursinum</b>') literally means '<b>bear leek</b>' and my
favourite name origin story involves
sleepy bears coming out of hibernation and munching on the pungent leaves as
they fully wake up.</div><div><br /></div><div><b>Wild garlic</b> is particularly delicious in a <b>quiche </b>and pairs beautifully with <b>green asparagus</b> and the savory egg and cream custard. But if you cannot get your hand on wild garlic, you can substitute <b>young (baby) spinach</b> instead.</div><div><br /></div><br />
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<p><span style="font-family: 'Reenie Beanie', cursive; font-size: 50px;">Crustless Quiche with Green Asparagus & Wild Garlic l Bodenlose Quiche mit grünem Spargel & Bärlauch</span></p>
<p>(serves 8 to 10)</p>
<p><u>Ingredients</u></p>
<p></p>
<ul style="text-align: left;">
<li>6 eggs (M), free-range or organic</li>
<li>250ml cooking cream (full as well as low fat will work here) OR go with milk</li>
<li>salt and freshly ground black pepper</li>
<li>ground chili flakes (optional) OR add freshly grated nutmeg</li>
<li>
a small bundle of freshly picked wild garlic leaves (<b><i>Bärlauch</i></b>) OR about 4 tbsp finely
chopped fresh herbs, such as Italian parsley, basil, chives or tarragon OR substitute with young spinach leaves </li>
<li>
250g green asparagus, washed, ends trimmed, pre-cooked for 2 minutes,
drained and cut into thirds
</li>
<li>seasonal salad, to serve</li>
</ul>
<p></p>
<p><br /></p>
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<p><br /></p>
<p><u>Preparation</u></p>
<p></p>
<ol style="text-align: left;">
<li>
Pre-heat the oven to 180°C (356°F) and prepare your baking dish - lightly
grease a 24cm (9.5in) tart pan, quiche dish or pie plate and line with
baking parchment - it’s easier if you crumble the parchment a bit before you
line the baking pan).
</li>
<li>In a medium-sized bowl, whisk together eggs until well beaten. Then whisk in
the cream OR milk, and salt, pepper and some ground chili flakes (optional) – make sure
that the egg mixture is seasoned well.
</li>
<li>Add the chopped wild garlic/herbs/spinach.</li>
<li>
Pour the egg mixture into your prepared dish, scatter over the asparagus and
bake for 35 to 40 minutes, or just until set and golden.
</li>
<li>
Serve warm or cold, decorated with additional fresh wild garlic leaves or more herbs, sliced into
wedges and with a crisp green salad of your choice.
</li>
</ol>
<p></p>
<p><br /></p>
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<p><br /></p>
<p>
You may add any other ingredient and swap the green asparagus for the white variety, or go with broccoli, cauliflower
or Romanesco broccoli, cherry tomatoes or other seasonal veggies.</p>
<p>If you have any leftovers, they can be refrigerated in an airtight container.</p><p><br /></p><div><div style="text-align: center;"><a href="javascript:void((function()%7Bvar%20e=document.createElement('script');e.setAttribute('type','text/javascript');e.setAttribute('charset','UTF-8');e.setAttribute('src','http://assets.pinterest.com/js/pinmarklet.js?r='+Math.random()*99999999);document.body.appendChild(e)%7D)());"><img src="https://3.bp.blogspot.com/-9vkj3JxPfxU/UEH4_0iBIBI/AAAAAAAADFA/Fqi8nRryl78/s1600/PinIt.png" /></a></div></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div>
Andrea_TheKitchenLionesshttp://www.blogger.com/profile/05188562947486964076noreply@blogger.com4tag:blogger.com,1999:blog-5171858975021092818.post-83399673511671280542021-04-05T19:18:00.000+02:002021-04-05T19:18:26.678+02:00Bruschetta with Turnip Greens & other Variations l Bruschetta mit Rübstiel & anderen Variationen<p>
<br />For the simplest of appetizers, I often make <b>Bruschetta</b>. However,
while making Bruschetta is quick and easy to make and requires but a few ingredients, that does
mean there aren't a few basic rules that will help you achieve Bruschetta bliss.</p>
<p><br /></p>
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<p><br /></p>
<p><b>
The Bread</b>: for one, there is the bread. The goal here is to find a <b>crunchy
base</b> for your <b>soft toppings</b>. <b>Ciabatta</b>, a well-known Italian flattish yeast
bread with an open texture and a crisp, floury crust, is often used as the
base for bruschetta – Ciabatta, btw means “<i><b>slipper</b></i>” in Italian and describes
the appearance of this oval bread quite well. </p><p>Since we live in a county
with a wide variety of breads, I often find myself with a few slices of
leftover flavorful <b>sourdough bread</b>, <b>country bread </b>or <b>baguette</b> and decide to
use them as the base instead. If your baguette is long and narrow, cut it on the diagonal to give a larger surface area to hold all the toppings. But whichever bread you chose to use, be careful not to
toast or grill your slices too much, just until golden brown and crispy.</p>
<p><br /></p>
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<p><br /></p>
<p><b>
The Garlic</b>: the second step would be rubbing the warm toasted bread with a
fresh garlic clove, in order to infuse each slice with a mild garlic flavor.
If you decide to do so, peel a garlic clove, and rub if gently over the warm
bread slice, the rough toasted exterior of the bread will work like a gentle
grater. But be gentle - less is more here - or skip the garlic step all together.
</p>
<p><br /></p>
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<p><br /></p>
<p><b>
The First topping</b>: next up is the first topping, as I like to call it.
Sometimes I make a base for the topping such as <b>hummus</b> – make it fresh or use
leftover. Or go with <b>guacamole</b>. Or just make a seasonal <b>veggie mash</b> with peas,
carrots, sweet potatoes, parsley root, parsnip or even carrots. You can also spread the toasted bread slices with <b>green or black olive tapenade</b>. Or just use a
really good quality <b>mild or bold olive oil</b>.
</p>
<p>
What I also like to prepare is a <b>soft cheese topping</b>. Instead of a veggie
base, I like to use a <b>soft local goat cheese</b>. When I do not have that in my
fridge, there will be <b>cream cheese</b> or even <b>cottage cheese</b> that also works well
if you go the extra step and drain it, the bread will stay crispier though.
</p>
<p><br /></p>
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<p>
<br /><b>The second topping</b>: here you can use just about every veg, grain, or
even pulses that you like or have on hand. Go with a <b>single vegetable</b> or a
<b>combination</b> of your favorites. Go with <b>cooked or raw </b>veggies. Stir together <b>veggies and pulses </b>and flavor
them with olives, sundried tomatoes etc.
</p>
<p>
One of my favorites that I like to combine with a soft goat cheese is wilted
beet or Swiss chard tops. I also like to sauté baby spinach as a topping – but
you always have to make sure to drain your greens very well before adding them
as a topping.
</p>
<p><b>
For the third topping:</b> I like to use herbs, herb blossoms or fennel fronds,
carrot greens or radish tops or go with arugula (rocket). And, of course, a
shaving of Parmesan, Pecorino or other hard cheese.
</p>
<p><br /></p>
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<p><br /></p>
<p>
For a special treat I like to use <b>spring turnip greens</b> (<b>Rübstiel</b>). Turnip
greens are the leafy green tops of turnips. The greens are edible and can be
used just like lettuces and hearty leaves.
</p>
<p>
To make <b>Bruschetta with Turnip Greens</b>, select only plants with bright green
leaves, not wilted, then rinse the greens very well, dry, chop and cook like
you would kale or collard greens. Because spring turnip greens have a mild
peppery zing to them, they work well with shallots, garlic and a few
chili flakes (peperoncini). Fall turnip greens have a more pronounced peppery
note.
</p>
<p>
It is, however, rare to find turnip greens at the supermarket. But farmers’
markets will usually sell turnip greens, which are usually the freshest and
best option. The leaves will start wilting quickly, so, if at all possible,
try to use them the day you bought them.
</p>
<p><br /></p>
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<p><br /></p>
<p>
Let your fridge, cupboard, the season, and, of course, your taste buds be your
guide.
</p>
<p><br /></p>
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<p><br /></p>
<p><b>Bruschetta </b>can be enjoyed as an <b>appetizer </b>or a<b> light dinner</b>, served
alongside a salad or<b> together with a soup –</b> always depending on the season and
the appetite, of course.
</p><p>You can serve Bruschetta <b>at room temperature</b>, <b>warm</b> or even <b>cold -</b> summertime you could top your bruschetta for example with the ripest, seasonal tomatoes, fresh garden herbs, a drizzle of fruity olive oil and a sprinkling of your favorite salt.</p>
<div><br /><div style="text-align: center;"><a href="javascript:void((function()%7Bvar%20e=document.createElement('script');e.setAttribute('type','text/javascript');e.setAttribute('charset','UTF-8');e.setAttribute('src','http://assets.pinterest.com/js/pinmarklet.js?r='+Math.random()*99999999);document.body.appendChild(e)%7D)());"><img src="https://3.bp.blogspot.com/-9vkj3JxPfxU/UEH4_0iBIBI/AAAAAAAADFA/Fqi8nRryl78/s1600/PinIt.png" /></a></div></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div>
Andrea_TheKitchenLionesshttp://www.blogger.com/profile/05188562947486964076noreply@blogger.com5tag:blogger.com,1999:blog-5171858975021092818.post-1124937090912343002021-04-03T20:26:00.000+02:002021-04-03T20:26:07.946+02:00Vanilla Sugar Bunny Cookies - Knipp-Osterhäschen<div class="separator" style="clear: both; text-align: center;">
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These adorable<b> Vanilla Sugar Bunny Cookies</b> will hop off the
plate faster than you can bake them. And they happen to make a great Easter
activity for kids or an extra special Easter gift for friends and family.
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<br />
Why not celebrate the Easter holiday with a special Sunday lunch, lots of
chocolate eggs, and seasonal springtime baking. If possible, enjoy time with your family
over the long weekend and nibble away on some of these cute bunny cookies.<br /><br />
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<br /><span style="font-family: "reenie beanie" , cursive; font-size: 50px;">Vanilla Sugar Bunny Cookies - Knipp-Osterhäschen</span><br />
(<i>Author: The Kitchen Lioness</i>)<br />
<br />
<u>Ingredients for the Cookies</u><br />
<ul>
<li>300g (2 1/2 cups) AP (plain) flour (<b><i>Weizenmehl</i></b>) OR use white spelt flour (<i><b>Dinkelmehl</b></i>)</li>
<li>1/2 tsp. fine sea salt</li>
<li>175g (1 1/2 sticks) unsalted butter, room temperature</li>
<li>200g (1 cup) fine baking (caster) sugar (<i><b>feinster Zucker</b></i>)</li>
<li>16g pure vanilla sugar (<b><i>Bourbon Vanille Zucker</i></b>)</li>
<li>1 egg (L), free range or organic</li>
<li>grated zest of an organic lemon</li>
</ul>
<br />
<u>For decoration</u> (<i>optional</i>)<br />
<ul>
<li>eggwash (one egg yolk mixed with a bit of water)</li>
<li>some mini chocolate buttons OR raisins for the eyes</li>
<li>glacé cherries for the noses </li>
<li>
<i><b>pearl sugar</b></i>* (<i><b>Hagelzucker</b></i>)</li>
</ul>
<br />
NOTE: *<b><i>Pearl sugar </i></b>is a type of specialty sugar that is often used
in baking in Scandinavia and other countries in Northern Europe. Despite the
name, this sugar is not completely round like pearls. It is compacted, which is
why it does not melt easily during baking. Mixing pearl sugar into baked goods
will give them extra sweetness and crunch. Sprinkling it over the top of a bread
or pastry will do the same, and will also give your baked good a nice finishing
look. If you live outside of Europe, you can find it at some specialty cooking
stores, or at <b>German</b> or <b>Scandinavian</b> import stores, and, of course, you can also find it online. Please note that the <b>Belgian</b> pearl sugar variety used for baking the famous<b> Liège waffles</b>, is<b> similar </b>but<b> more coarse-grained.</b><br /><br />
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<br />
<u>Preparation of the Cookies</u><br />
<ol>
<li>Sift together the flour and salt. Set aside.</li>
<li>
In the bowl of an electric mixer, beat the butter on high speed until
creamy, about 2 minutes.
</li>
<li>
Reduce the speed to medium, slowly add the sugar and the vanilla sugar and
beat until light and fluffy, about 2 minutes, stopping the mixer
occasionally to scrape down the sides of the bowl.
</li>
<li>
Add the egg and lemon zest and beat for 1 minute, stopping the mixer once to
scrape down the sides of the bowl.
</li>
<li>
Add half of the flour mixture. Beat on low speed until most of the flour has
been absorbed, about 1 minute. Add the remaining flour and continue beating
until all of the flour has been absorbed, 2 to 3 minutes.
</li>
<li>
Turn the dough out onto a work surface and divide into 2 equal balls. Shape
each into a disk and wrap separately in plastic wrap. Refrigerate for at
least 2 hours or up to 2 days.
</li>
<li>
When you are ready to bake the cookies, remove the dough from the
refrigerator and let it rest at room temperaturte for 10 to 30
minutes.
</li>
<li>On a lightly floured surface, roll out the dough, one disk at a time.</li>
<li>Preheat your oven to 175° Celsius (350° Fahrenheit).</li>
<li>Line two baking sheets with baking parchment paper.</li>
<li>
Cut out bunnies, using your favorite Easter bunny or easter themed cookie cutter.
</li>
<li>
Using a small offset spatula, transfer the cookies to the prepared baking
sheets, spacing the cookies about 2.5 cm (1 inch) apart.
</li>
<li>Reroll the scraps and cut out more cookies.</li>
<li>Repeat with the second dough disk.</li>
<li>
Brush the cookies with some eggwash, sprinkle with pearl sugar, and decorate with glacé cherry slices (nose) - if you prefer to use raisins for the eyes, place them on the cookies before baking.</li>
<li>
Bake the cookies until golden brown around the edges, 8 to 10 minutes.
</li>
<li>
Transfer the baking sheets to wire racks and let cool for 5 minutes - while the cookies are still warm, place the mini chocolate buttons on the bunnies faces (eyes) - that way the heat will melt them slightly so that the eyes will adhere nicely to the finished cookies - then
transfer the cookies to the racks and let cool completely.
</li>
<li>
Store the cookies in an airtight container at room temperature for up to 3
days.</li></ol>
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<br />
<br />
These cute buttery vanilla sugar cookies are easy to make and take very little
time. And they do make the perfect Easter treat for all.<div><br /></div>
<div><br /></div>
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<div>
<br />
I would like to take this opportunity and wish all of my friends, followers,
readers, and their families a very
<b>Happy Easter! Frohe Ostern! Buona Pasqua! Bonnes Pâques! Vrolijk
Pasen! </b></div><div><b><br /></b>
<br />
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Andrea_TheKitchenLionesshttp://www.blogger.com/profile/05188562947486964076noreply@blogger.com6tag:blogger.com,1999:blog-5171858975021092818.post-18955344257921546842021-04-01T19:53:00.006+02:002021-04-06T08:36:50.115+02:00Quaresimali Romani & Quaresimali Fiorentini (Italian Lenten Cookies) - Ital. Fastengebäck <p>
<br /><b>Lent</b> (Fastenzeit), or <b>Quaresima</b> as it is known in Italy, is the time
from<b> Ash Wednesday</b> (Aschermittwoch) to<b> Easter</b> (Ostern). It is a period of six
and a half weeks (or 40 days, not including Sundays) during which Christians remember the events leading up to and
including the death of Jesus Christ. This year Lent began on <b>Febrauary 17th</b> and lasts until <b>April 3rd</b>. It is a time of reflection and asking for
forgiveness, and when Christians prepare to celebrate Jesus’s resurrection at
the feast of Easter, which comes at the very end of Lent and which is the most
important day in the Christian calendar. Easter celebrations mark the
resurrection of Jesus after his death at the cross, and are a celebration of
his life.
</p>
<p><br /></p>
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<p><br /></p>
<p>
During Lent, as a sign of sacrifice and to test their self-discipline, many
people decide <b>to give something up</b> that they love or treasure – like meat,
chocolate, sweets, alcohol or even using social media. Other people decide <b>to
take up something</b>, like volunteering, sports, gardening, or a new hobby or project.</p>
<p><br /></p>
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<p><br /></p>
<p>
In the early centuries, <b>fasting rules were strict</b>, as they still are in
Eastern churches. One meal a day was <b>allowed</b> in the evening, and meat, fish,
eggs, and butter were <b>forbidden</b>. The strict law of fasting among Roman
Catholics was dispensed with during World War II, and only <b>Ash Wednesday</b> and
<b>Good Friday</b> are now kept as <b>Lenten fast days</b>. However, many Catholics still
choose to observe a meatless fast on Fridays during Lent.
</p>
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<p><br /></p>
<p>
Although Lent is generally seen as a <b>time of sacrifice</b>, Italians for example,
have found a number of delicious ways to indulge in <b>sweet treats during the
Lenten season</b>, and <b>Quaresemali Romani (Roman Lenten cookies)</b> are traditional cookies made <b>without butter </b>and with <b>only egg whites</b> (except, of course, for the optional egg wash), they are only one example of numerous recipes for <b>Italian</b> <b>Lenten cookies</b>.</p>
<p>
Many regions, towns or families have a unique specialty, and <b>Lenten cookies</b>
can be found<b> throughout Italy</b>. Apart from the <b>Quaresemali Romani</b>, there are,
for example the <b>cocoa meringue alphabet cookies </b>that hail from the lovely <b>city
of Florence</b>, called <b>Quaresemali Fiorentini</b>.
</p>
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<p><br /></p>
<p>
With respect to the recipe that I would like to present today,<b> Quaresemali
Romani </b>are full of<b> natural almonds</b>, they are <b>crispy on the outside </b>with a
<b>slightly soft interior</b>. The <b>candied orange peel</b> (either store bought or, even better, homemade) not only adds some chewiness (depending on how small you dice the peel)
but also a nice warm citrus flavor. If you use store bought, it is a wonderful to use organic, as <b>organic candied orange peel</b> is often the most flavorful choice - I know that it can prove difficult to find certain ingredients but it is certainly worth a try, especially when a recipe has but a few ingredients. </p>
<p>
These cookies are quite <b>similar to Biscotti</b> – they are many variations of Biscotti, or <b>Cantuccini </b>as they are referred to in Tuscany. The famous
<b>twice-baked cookie</b> is traditionally served alongside <b>espresso</b> or <b>Vin Santo</b>.
The Vin Santo is a sweet Italian after-dinner wine. Although the traditional
version of Biscotti is made with <b>almonds</b>, nowadays, more modern recipes call
for other types of nuts, dried fruits, spices or chocolate.
</p>
<p>
Quaresimali keep well when stored in an airtight jar or box and they
are also perfect for dunking into afternoon espresso or tea.
</p>
<p><br /></p>
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<p><br /></p>
<p><span style="font-family: 'Reenie Beanie', cursive; font-size: 50px;">Quaresimali Romani (Roman Lenten Cookies)</span></p>
<p>(<i>yield: about 24 cookies</i>)</p>
<p><u>Ingredients</u></p>
<p></p>
<ul style="text-align: left;">
<li>300g natural almonds </li>
<li>200g superfine (caster) baking sugar</li>
<li>16g pure vanilla sugar</li>
<li>65g white spelt flour OR use AP (plain) flour </li>
<li>¼ tsp Ceylon cinnamon</li>
<li>40g candied orange peel, minced (if possible use organic or homemade as it has a more pronounced orange flavor)</li>
<li>finely grated zest of 1 organic/untreated orange</li>
<li>1 egg (L), organic or free range (separate egg white and egg yolk)</li>
<li>1 egg white (L), organic or free range</li>
<li>1 tsp water</li>
</ul>
<p></p>
<p><u>Preparation</u></p>
<p></p>
<ol style="text-align: left;">
<li>
Preheat your oven to 175°C (350°F) and line one baking sheet with parchment
paper (or silpat mat).
</li>
<li>
Pulse the almonds in a food processor until chopped to a medium size or chop
them by hand.
</li>
<li>
Transfer the chopped almonds to a bowl and add the sugar, vanilla sugar,
flour, cinnamon, candied orange peel, and orange zest. Stir with a
fork to combine well.
</li>
<li>
In a small bowl whisk together the two egg whites and add them to the almond
mixture. Mix the ingredients until you have a sticky dough (best done with
your hands).
</li>
<li>
Divide the dough in half, roll each portion into a log, place logs on prepared baking sheet.</li>
<li>
In a small bowl, whisk together the egg yolk with the water and brush the
egg wash over the tops of the dough logs.
</li>
<li>
Bake until golden (about 20 minutes). Cool on baking sheet for about 10 minutes.</li><li>Using serrated knife, cut logs diagonally into twelve slices each.</li>
<li>Arrange slices, cut side down, in a single layer, on the baking sheet, and bake for another 5
to 10 minutes until dry. Transfer cookies to a wire rack and let cool completely - you can store them in an airtight container.</li>
</ol>
<p></p>
<p><br /></p>
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<p><br /></p>
<p><span style="font-family: 'Reenie Beanie', cursive; font-size: 50px;">Quaresimali Romani (Fastengebäck römischer Art)</span></p>
<p>(<i>ergibt zirka 24 Stk.</i>)</p>
<p><u>Zutaten</u></p>
<p></p>
<ul style="text-align: left;">
<li>300g ganze ungeschälte Mandeln, grob gehackt</li>
<li>200g feinster Backzucker</li>
<li>16g Bourbon Vanillezucker (2 Pkg.)</li>
<li>65g Dinkelmehl (Type 630) oder Weizenmehl (Type 405)</li>
<li>40g Orangeat, sehr fein gehackt (am besten Bio-Qualität oder sogar selbst gemacht)</li>
<li>Abrieb von 1 Bio-Orange</li>
<li>1 Prise feines Meersalz</li>
<li>¼ TL Ceylon Zimt</li>
<li>2 Eier (M), Bio od. Freiland – davon 2 Eiweiß und 1 Eigelb</li>
<li>1 TL Wasser </li>
</ul>
<p><u>Zubereitung</u></p>
<p></p>
<ol style="text-align: left;">
<li>
Den Ofen auf 175°C vorheizen und ein Backblech mit Backpapier auslegen.
</li>
<li>
In einer großen Schüssel die gehackten Mandeln mit dem Zucker,
Vanillezucker, Mehl, gehacktem Orangeat, Orangenabrieb, Salz und Zimt
mischen.
</li>
<li>
In einer kleinen Schüssel zwei Eiweiß verquirlen (am besten mit einer
Gabel).
</li>
<li>
In der Mitte der Mandelmischung eine Kuhle machen und die verquirlten Eiweiß
hinein gießen. Dann alles mischen, erst mit der Gabel, dann mit den Händen,
solange bis alle Zutaten gut durchfeuchtet sind.
</li>
<li>
Den Teig halbieren. Aus den zwei Teigstücken jeweils eine zirka 28 cm lange
Rolle formen. Die Teigrollen im Abstand von 8cm auf das vorbereitete
Backblech legen und leicht flach drücken.
</li>
<li>
In einer kleinen Schüssel ein Eigelb mit dem Wasser mischen und die beiden
Teigrollen damit bestreichen.
</li>
<li>
Die Teigrollen im vorgeheizten Backofen auf der 2. Einschubleiste von unten
zirka 25 Minuten vorbacken, aus dem Ofen nehmen und 10 Minuten abkühlen
lassen. Dann mit einem Sägemesser schräg in etwa 1 cm dicke Stücke
schneiden. Kekse mit
</li>
<li>
einer Schnittfläche auf das Backblech legen und noch einmal bei 175°C zirka
8 bis 10 Minuten goldbraun backen.
</li>
<li>
Die Kekse auskühlen lassen und in einer geschlossenen Blechdose aufbewahren.
</li>
</ol>
<p></p>
<p><br /></p>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-MouQnLqOALo/YGXXVLqhVsI/AAAAAAAAejI/A-IO6ToOedAdi_-QbIb55SqaKfTEu15tQCLcBGAsYHQ/s1200/11-DSC_0027.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="797" data-original-width="1200" height="566" src="https://1.bp.blogspot.com/-MouQnLqOALo/YGXXVLqhVsI/AAAAAAAAejI/A-IO6ToOedAdi_-QbIb55SqaKfTEu15tQCLcBGAsYHQ/s16000/11-DSC_0027.JPG" width="850" /></a>
</div>
<div><br /></div><div><p>Please note that this blog post is part of my series for a local/regional radio station, where, throughout the years, I present <b>festive bakes</b> that are closely tied to various <b>holidays and seasons</b>. If you are interested, have a LOOK & LISTEN (in German) <b><a href="https://www.augenblickmalonline.de/am/fasten-mit-kindern-.php" target="_blank">HERE</a></b></p><br /><span style="background-color: white; font-family: "courier new" , "courier" , "freemono" , monospace; font-size: 13.2px;">The various recipes of my series can be found here:</span><div><span style="font-family: courier new, courier, freemono, monospace;"><span style="font-size: 13.2px;"><br /></span></span><ul style="background-color: white; line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;"><li style="font-family: "courier new", courier, freemono, monospace; font-size: 13.2px; margin: 0px 0px 0.25em; padding: 0px;">in January, for <b>Three Kings Day</b> (<b>Dreikönigstag</b>) two kinds of <b>Galette des Rois </b>(<b>Dreikönigskuchen</b>) (<b><a href="http://kitchenlioness.blogspot.com/2019/01/galettes-des-rois-classic-lemon-poppy.html" style="color: black; text-decoration-line: none;" target="_blank">HERE</a></b>)</li><li style="font-family: "courier new", courier, freemono, monospace; font-size: 13.2px; margin: 0px 0px 0.25em; padding: 0px;">for <b>Lent </b>(<b>Fastenzeit</b>) Lenten Soup with <b>Lenten Beugel</b> (<b>Fastenbeugel</b>) (<b><a href="http://kitchenlioness.blogspot.com/2019/03/visting-maria-laach-abbey.html" style="color: black; text-decoration-line: none;" target="_blank">HERE</a></b>)</li><li style="font-family: "courier new", courier, freemono, monospace; font-size: 13.2px; margin: 0px 0px 0.25em; padding: 0px;">for<b> Good Friday</b> (<b>Karfreitag</b>) the delicious <b>Hot Cross Buns</b> (<b><a href="http://kitchenlioness.blogspot.com/2019/04/hot-cross-buns-half-for-you-and-half.html" style="color: black; text-decoration-line: none;" target="_blank">HERE</a></b>)</li><li style="font-family: "courier new", courier, freemono, monospace; font-size: 13.2px; margin: 0px 0px 0.25em; padding: 0px;">for <b>Pentecost /Whitsun</b> (<b>Pfingsten</b>) the fun <b>Allgäu Bread Birds</b> (<b>Allgäuer Brotvögel</b>) (<b><a href="http://kitchenlioness.blogspot.com/2019/06/pentecost-whitsun-celebrations-allgau.html" style="color: black; text-decoration-line: none;" target="_blank">HERE</a></b>)</li><li style="font-family: "courier new", courier, freemono, monospace; font-size: 13.2px; margin: 0px 0px 0.25em; padding: 0px;">for the <b>beginning of the summer vacation</b>, the lovely <b>Sacristains</b> (<b>Almond & Sugar Puff Pastry Sticks</b>) (<b><a href="http://kitchenlioness.blogspot.com/2019/07/sacristains-summer-vacation-vibes.html" style="color: black; text-decoration-line: none;" target="_blank">HERE</a></b>)</li><li style="font-family: "courier new", courier, freemono, monospace; font-size: 13.2px; margin: 0px 0px 0.25em; padding: 0px;">for <b>St Christopher's Day</b> (<b>St Christophorus</b>), the energy-packed <b>Müsli Power Bars </b>(<b>Müsli Energieriegel</b>) (<b><a href="http://kitchenlioness.blogspot.com/2019/07/of-musli-power-bars-saint-christophers.html" style="color: black; text-decoration-line: none;" target="_blank">HERE</a></b>)</li><li style="font-family: "courier new", courier, freemono, monospace; font-size: 13.2px; margin: 0px 0px 0.25em; padding: 0px;">for <b>Mary's Assumption Day</b> (<b>Mariä Himmelfahrt</b>) my <b>Tear & Share Herb Bread </b>(<b>Kräuterbrot</b>) (<b><a href="http://kitchenlioness.blogspot.com/2019/08/tear-share-herb-bread-krauterbrot-and.html" style="color: black; text-decoration-line: none;" target="_blank">HERE</a></b>)</li><li style="font-family: "courier new", courier, freemono, monospace; font-size: 13.2px; margin: 0px 0px 0.25em; padding: 0px;">for <b>Mary’s Birthday</b> (<b>Mariä Geburt</b>) some very pretty <b>Mary’s Sweet Rolls</b> (<b>Süße Marienküchlein</b>) (<b><a href="http://kitchenlioness.blogspot.com/2019/09/marys-sweet-rolls-susse-marienkuchlein.html" style="color: black; text-decoration-line: none;" target="_blank">HERE</a></b>)</li><li style="font-family: "courier new", courier, freemono, monospace; font-size: 13.2px; margin: 0px 0px 0.25em; padding: 0px;">for <b>Thanksgiving</b> (<b>Erntedankfest</b>) a delicious and seasonal <b>Thanksgiving Apple Tart with Frangipane</b> (<b>Erntedank Apfeltarte mit Mandelcreme</b>) (<b><a href="http://kitchenlioness.blogspot.com/2019/10/thanksgiving-apple-tarte-with.html" style="color: black; text-decoration-line: none;" target="_blank">HERE</a></b>)</li><li style="font-family: "courier new", courier, freemono, monospace; font-size: 13.2px; margin: 0px 0px 0.25em; padding: 0px;">for <b>Halloween</b> a <b>Pumpkin Spice Bundt Cake</b> (<b>Kürbis-Gewürzkuchen</b>)</li><li style="font-family: "courier new", courier, freemono, monospace; font-size: 13.2px; margin: 0px 0px 0.25em; padding: 0px;">for <b>St Martin's Day</b> (<b>Martinsfest</b>) the cheerful <b>Sweet Dough Men</b> (<b>Weckmänner</b>) (<b><a href="http://kitchenlioness.blogspot.com/2019/11/st-martins-day-sweet-dough-men.html" style="color: black; text-decoration-line: none;" target="_blank">HERE</a></b>)</li><li style="font-family: "courier new", courier, freemono, monospace; font-size: 13.2px; margin: 0px 0px 0.25em; padding: 0px;">for<b> St Andrew's Day</b> (<b>Andreastag</b>) a classic <b>Petticoat Tails Shortbread</b> (<b><a href="http://kitchenlioness.blogspot.com/2019/11/petticoat-tails-shortbread-for-st.html" style="color: black; text-decoration-line: none;" target="_blank">HERE</a></b>)</li><li style="font-family: "courier new", courier, freemono, monospace; font-size: 13.2px; margin: 0px 0px 0.25em; padding: 0px;">for <b>Christmas Day</b> (<b>Weihnachten</b>) these <b>Traditional German Gingerbread</b> (<b>Elisenlebkuchen</b>) (<b><a href="http://kitchenlioness.blogspot.com/2019/12/elisenlebkuchen-traditional-german.html" style="color: black; text-decoration-line: none;" target="_blank">HERE</a></b>) </li><li style="font-family: "courier new", courier, freemono, monospace; font-size: 13.2px; margin: 0px 0px 0.25em; padding: 0px;">for <b>New Year's Eve </b>a <b>New Year's Eve Pretzel</b> (<b>Neujahrsbretzel</b>)</li><li style="font-family: "courier new", courier, freemono, monospace; font-size: 13.2px; margin: 0px 0px 0.25em; padding: 0px;">for <b>Candelmas Day</b> (<b>Mariä Lichtmess</b>) some delightful <b>Navettes de Saint Victor</b> (<a href="http://kitchenlioness.blogspot.com/2020/02/navettes-de-saint-victor-for-candelmas.html" style="color: black; text-decoration-line: none;" target="_blank"><b>HERE</b></a>)</li><li style="font-family: "courier new", courier, freemono, monospace; font-size: 13.2px; margin: 0px 0px 0.25em; padding: 0px;">for <b>Carnival Season</b> (<b>Karneval</b>) these lovely <b>Carnival Doughnuts</b> (<b>Karnevals-Krapfen</b>) (<b><a href="http://kitchenlioness.blogspot.com/2020/02/carnival-doughnuts-karnevals-krapfen.html" target="_blank">HERE</a></b>) </li><li style="font-family: "courier new", courier, freemono, monospace; font-size: 13.2px; margin: 0px 0px 0.25em; padding: 0px;">for <b>St Patrick's Day</b> a traditional <b>Irish Brown Soda Bread</b> (<b>Irisches Sodabrot</b>)(<a href="http://kitchenlioness.blogspot.com/2020/03/irish-brown-soda-bread-for-st-patricks.html" target="_blank"><b>HERE</b></a>) </li><li style="font-family: "courier new", courier, freemono, monospace; font-size: 13.2px; margin: 0px 0px 0.25em; padding: 0px;">for <b>St Joseph's Day</b> a long-forgotten but thankfully re-discovered <b>Sweet Cotton Bread</b> (<b>Baumwollbrot</b>)(<b><a href="http://kitchenlioness.blogspot.com/2020/03/sweet-cotton-bread-for-saint-josephs.html" target="_blank">HERE</a></b>) </li><li style="font-family: "courier new", courier, freemono, monospace; font-size: 13.2px; margin: 0px 0px 0.25em; padding: 0px;">for <b>Palm Sunday</b> (<b>Palmsonntag</b>) these very pretty <b>Palm Pretzels</b> (<b>Palmbrezel</b>) (<b><a href="http://kitchenlioness.blogspot.com/2020/04/palm-sunday-my-recipe-for-palm-pretzels.html" target="_blank">HERE</a></b>)</li><li style="font-family: "courier new", courier, freemono, monospace; font-size: 13.2px; margin: 0px 0px 0.25em; padding: 0px;">for <b>Easter Sunday</b> (<b>Ostersonntag</b>) an Easter Brunch at Home with <b>Tarte Flambée</b> (<b>Flammkuchen</b>) (<b><a href="http://kitchenlioness.blogspot.com/2020/04/easter-brunch-at-home-oster-brunch.html" target="_blank">HERE</a></b>)</li><li style="font-family: "courier new", courier, freemono, monospace; font-size: 13.2px; margin: 0px 0px 0.25em; padding: 0px;">for the <b>Month of May</b> (<b>Marienmonat Mai</b>) these elegant <b>Visitandines de Nancy </b>(<b><a href="http://kitchenlioness.blogspot.com/2020/05/visitandines-de-nancy-divine-bakes-for.html" target="_blank">HERE</a></b>) </li><li style="font-family: "courier new", courier, freemono, monospace; font-size: 13.2px; margin: 0px 0px 0.25em; padding: 0px;">for <b>Pentecost/Whitsun</b> (<b>Pfingsten</b>) festive <b>Beignets</b> (<b>Heiliggeistkrapfen</b>) (<b><a href="http://kitchenlioness.blogspot.com/2020/05/festive-beignets-for-pentecost-whitsun.html" target="_blank">HERE</a></b>) </li><li style="font-family: "courier new", courier, freemono, monospace; font-size: 13.2px; margin: 0px 0px 0.25em; padding: 0px;">for <b>St John's Day </b>(<b>Johannistag</b>) these sweet <b>St John Cakelettes</b> (<b>Johannisküchlein</b>) (<b><a href="http://kitchenlioness.blogspot.com/2020/06/st-john-cakelettes-for-st-johns-day.html" target="_blank">HERE</a></b>)</li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "courier new" , "courier" , "freemono" , monospace;"><span style="font-size: 13.2px;">for <b>St Margaret’s Feast Day</b> (<b>Margaretentag</b>)the delightful teacake called <b>St Margaret’s Cake</b> (<b>Margaretenkuchen</b>) (<b><a href="http://kitchenlioness.blogspot.com/2020/07/st-margarets-cake-for-st-margarets.html" target="_blank">HERE</a></b>)</span></span></li><li><span style="font-family: "courier new", courier, freemono, monospace; font-size: 13.2px; text-align: justify;">for <b>St Hildegard's feast day</b> these wonderful spice cookies called <b>Cookies of Joy</b> (<b>Nervenkekse</b>)(<b><a href="http://kitchenlioness.blogspot.com/2020/09/hildegards-cookies-of-joy-for-st.html" target="_blank">HERE</a></b>) </span></li><li><span style="font-family: "courier new", courier, freemono, monospace; font-size: 13.2px; text-align: justify;">for <b>Michaelmas</b> (<b>Michaelistag</b>) buttery <b>Sablés du Mont-Saint-Michel </b>(<b>Buttergebäck</b>)(<a href="http://kitchenlioness.blogspot.com/2020/09/sables-du-mont-saint-michel-for.html" target="_blank">HERE</a>)</span></li><li><span style="font-family: "courier new", courier, freemono, monospace; font-size: 13.2px; text-align: justify;">for <b>Halloween</b> a moist and fruity traditional Irish tea cake called <b>Barmbrack</b> (<b>Irischer Teekuchen</b>) (<a href="http://kitchenlioness.blogspot.com/2020/10/traditonal-irish-barmbrack-for.html" target="_blank">HERE</a>) </span></li><li style="font-family: "courier new", courier, freemono, monospace; font-size: 13.2px; margin: 0px 0px 0.25em; padding: 0px;">for <b>St Martin's Day</b> (<b>Martinsfest) </b>some Sweet St Martin's Pretzel (<b>Süße Martinsbrezel</b>)</li><li style="font-family: "courier new", courier, freemono, monospace; font-size: 13.2px; margin: 0px 0px 0.25em; padding: 0px;">for <b>Valentine's Day </b>(<b>Valentinstag</b>) a festive Valentine's Day <b>Linzer Tarte</b> (<b>Linzer Torte</b>)</li><li><span style="font-family: "courier new", courier, freemono, monospace; font-size: 13.2px; text-align: justify;">for <b>Lenten season </b>(<b>Fastenzeit</b>) the delicious <b>Quaresimali Romani</b> (<b>Italienisches Fastengebäck</b>) (<a href="http://kitchenlioness.blogspot.com/2021/04/quaresimali-romani-quaresimali.html" target="_blank">HERE</a>) - more delicious treats to come very soon.</span></li></ul></div></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div style="text-align: center;"><a href="javascript:void((function()%7Bvar%20e=document.createElement('script');e.setAttribute('type','text/javascript');e.setAttribute('charset','UTF-8');e.setAttribute('src','http://assets.pinterest.com/js/pinmarklet.js?r='+Math.random()*99999999);document.body.appendChild(e)%7D)());"><img src="https://3.bp.blogspot.com/-9vkj3JxPfxU/UEH4_0iBIBI/AAAAAAAADFA/Fqi8nRryl78/s1600/PinIt.png" /></a></div>
<p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p>
<p style="text-align: center;"><br /></p>
Andrea_TheKitchenLionesshttp://www.blogger.com/profile/05188562947486964076noreply@blogger.com8tag:blogger.com,1999:blog-5171858975021092818.post-34914916736728670392020-12-31T07:44:00.003+01:002020-12-31T11:44:14.521+01:00This Little Piggy - New Year’s Cookies l Glücksschweinchen - Neujahrsgebäck<p><br />A long standing custom in Germany is to exchange <b>good</b> <b>luck charms</b> (Glücksbringer) around <b>New
Year’s Day </b>(Neujahrstag). Many traditional German lucky charms go back
centuries and are often rooted in <b>ancient pagan or early Christian legends</b>. </p><p>Germans have long relied on 'a little help' from <b>pink marzipan piglets</b> (Glücksschweinchen) or
<b>chocolate ladybugs</b> wrapped in colorful foil (Marienkäfer), <b>lucky cent (</b>Glücks Cent, formerly Pfennig), <b>chimney sweeps</b> (Schornsteinfeger), <b>horseshoes</b> (Hufeisen) or<b> four-leaf </b><b>clover </b>(Glücksklee).</p>
<p>
Because so rare in nature, it is simply assumed that<b> four-leaf clover </b>brings good luck. A four-leaf clover is <b>a universal symbol for good luck </b>and is said to make <b>secret
wishes come true</b>, but only if personally found, not bought. According to an old Christian legends, <b>Eve</b> took a four-leaf clover from the Garden of Eden,
for nostalgic memories of paradise.
</p>
<p><br /></p>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-pxOPrT0lUdE/X-zeCy8EkzI/AAAAAAAAd1A/iRxlb2ZbYUc8x_c_A4V0F28Ze1BnkJkLQCLcBGAsYHQ/s1200/1-Neujahr%2BKleebl%25C3%25A4tter.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" height="566" src="https://1.bp.blogspot.com/-pxOPrT0lUdE/X-zeCy8EkzI/AAAAAAAAd1A/iRxlb2ZbYUc8x_c_A4V0F28Ze1BnkJkLQCLcBGAsYHQ/s16000/1-Neujahr%2BKleebl%25C3%25A4tter.jpg" width="850" /></a>
</div>
<p><br /></p>
<p>
For centuries,<b> pigs</b> have been symbols representing <b>wealth or prosperity</b>. In
old Nordic mythology, the wild boar was considered sacred, a pet of the gods
and symbol of fertility. For ancient Greek, Roman and later cultures,
owning pigs meant <b>privilege and affluence</b>. Nowadays, '<b>lucky
piglets</b>' (Glücksschweinchen) come in many different forms in Germany, there
are those made from marzipan, chocolate or cookie dough, to those made from
glass or porcelain – just think for example about all those 'piggy banks' (Sparschweine).
</p>
<p><br /></p>
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</div>
<p><br /></p>
<p>In this day and age, many people consider <b>charms</b>,<b> tokens</b> and such <b>trinkets</b> to be mere
old-fashioned superstitions, but at least they don’t cause any harm. So, it certainly cannot hurt to try a few of my <b>New Year’s Cookies</b> in the shape of<b> little piglets </b>or bake some<b> clover leaves.</b></p>
<p><br /></p>
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</div>
<p><br /></p>
<p>
The recipe I use is another one of my traditional recipes for <b>butter cookies</b>. I always make sure to use <b>white spelt flour </b>for these (Dinkelmehl Type 630), then add pure vanilla and just a bit of lemony flavor from the grated zest of one lemon
- you can go all purpose flour instead and add orange or other citrus zest if you prefer, as long as
your citrus fruit is organic and/or untreated.</p>
<p>
For decorating my <b>New Year's Cookies</b>, I chose <b>pink and white colored sugar </b>and <b>heart shaped sprinkles</b> for the <b>piglets</b> and <b>green sugar </b>for the <b>clover leaves,</b> of course, you can leave the cookies plain.</p>
<p><br /></p>
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</div>
<p><br /></p>
<p><span style="font-family: 'Reenie Beanie', cursive; font-size: 50px;">New Year’s Cookies l Neujahrsgebäck</span></p>
<p><u><br />Ingredients</u></p>
<p><i>For the dough</i></p>
<p></p><ul style="text-align: left;"><li>125g unsalted butter, room temperature</li><li>100g superfine baking sugar (feinster Backzucker)</li><li>8g pure vanilla sugar (Bourbon Vanille Zucker)</li><li>1 eggs (L), free range or organic</li><li>
250g <i><b>white spelt flour </b></i>(Type 630) or use AP (plain) flour (Weizenmehl
Type 405), plus some for the work surface
</li><li>grated zest of 1 organic lemon (or other citrus zest such as zest of 1/2 orange)</li><li>a pinch of fine sea salt</li></ul><p></p>
<p><i>To decorate</i></p>
<p></p><ul style="text-align: left;"><li>1 egg white (M or L), free range or organic</li><li>2 tbsp water</li><li>25g powdered sugar, or more as needed</li><li>pink and white sprinkles, nonpareils or colored sugars for the piglets (use green if you make clover leaves)</li></ul><p></p>
<p><i>In addition</i></p>
<p></p><ul style="text-align: left;"><li>2 cookie sheets</li><li>baking parchment paper</li><li>pig shaped cookie cutters (or use clover leaves) </li></ul><p></p>
<p><br /></p>
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</div>
<p><br /></p>
<p><u>Preparation</u></p>
<p></p><ol style="text-align: left;"><li>
In a large mixing bowl, cream together the butter with the sugar and vanilla
sugar, add the egg and mix until well blended.
</li><li>
Stir in flour, lemon zest and salt. Wrap well and refrigerate for at least 1
hour.
</li><li>When you are ready to bake, pre-heat your oven to 180° C (356°F).</li><li>Line two cookie sheets with parchment paper.</li><li>
Divide the dough in half. On a lightly floured surface (or between two sheets
of parchment paper) roll each half of dough to 0.5cm (0.2in) thick.
</li><li>In a small bowl, mix together the egg white with the water.</li><li>
Cut into piggie shapes with cookie cutter(s) and place on prepared parchment
lined cookie sheets – leave some space between the cookies but they will not
spread much.
</li><li>
For the colored sugar border, whisk together the egg white with 1 tbsp water,
brush the outline of the cookies and dip into colored sugar, shaking off the
excess.
</li><li>Bake 7 to 8 minutes or until lighty brown.</li><li>Remove from cookie sheet to cooling rack. Cool completely.</li><li>
For some of the cookies, mix together the powdered sugar with the remaining
water and place a tiny drop of icing on some of the piggies and decorate as
desired (or decorate your clover leaves with green colored sugar).</li></ol><p></p>
<p><br /></p>
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</div>
<p><br /></p>
<p>
When rolling out sugar cookies, just lightly flouring the work suface is key or just roll the dough between two sheets of baking parchment paper. Try to
cut the dough out with as little space between as you can, to minimize
scraps. </p>
<p>
And if you want to decrease the chance of the cookies spreading too much while
baking, it is also important to place the baking sheet with the cut-outs into
the fridge for a few minutes before sliding them into the oven.
</p>
<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div>
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</div>
<br />
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<p>
It’s important to keep the dough chilled, so work in batches as you roll the
dough out. Cover the dough and refrigerate at least 1 hour before rolling.
While rolling one half of the dough, keep the other in the refrigerator until
ready to use.</p>
<p>
Use a light hand when re-rolling dough scraps, gently pressing them together
and rolling them out quickly. If the dough is overworked your cookies will
definitely turn out to be tough.</p>
<p><br /></p>
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<blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><p style="text-align: center;"><i><b>"This little piggy went to market,</b></i></p><p style="text-align: center;"><i><b>This little piggy stayed home,</b></i></p><p style="text-align: center;"><i><b>This little piggy had roast beef,</b></i></p><p style="text-align: center;"><i><b>This little piggy had none,</b></i></p><p style="text-align: center;"><i><b>And this little piggy cried "wee wee wee" all the way home".</b></i></p></blockquote>
<p style="text-align: center;">(<i>English-language nursery rhyme and fingerplay</i>)</p>
<p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p>
<p>
So, as the old year ends and the <b>New Year</b> (Neues Jahr) gets off to what we all hope is a
good start, I wish you <b>Health and Happiness</b> and, of course, as we say around here '<b>einen guten Rutsch ins Neue Jahr</b>' (literally translated 'a good slide into the New Year')!</p>
<div><br /></div><div style="text-align: center;"><a href="javascript:void((function()%7Bvar%20e=document.createElement('script');e.setAttribute('type','text/javascript');e.setAttribute('charset','UTF-8');e.setAttribute('src','http://assets.pinterest.com/js/pinmarklet.js?r='+Math.random()*99999999);document.body.appendChild(e)%7D)());"><img src="https://3.bp.blogspot.com/-9vkj3JxPfxU/UEH4_0iBIBI/AAAAAAAADFA/Fqi8nRryl78/s1600/PinIt.png" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div>Andrea_TheKitchenLionesshttp://www.blogger.com/profile/05188562947486964076noreply@blogger.com2tag:blogger.com,1999:blog-5171858975021092818.post-21026542826705954042020-12-24T14:01:00.007+01:002020-12-29T18:40:26.877+01:00Merry and Sweet Christmas Wishes l Herzliche Weihnachtsgruesse und Frohe Festtage<p>
<span style="background-color: white;"><br /><span style="font-family: Courier New, Courier, FreeMono, monospace;"><span style="font-size: 13.2px;">Wishing all of you and your families a very </span></span></span><b style="background-color: white; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 13.2px;">Merry Christmas & Happy Holidays</b><span style="background-color: white; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 13.2px;">!</span>
</p>
<span style="background-color: white; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 13.2px;">Ich wünsche euch allen ein </span><b style="background-color: white; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 13.2px;">frohes Weihnachtfest und besinnliche Festtage</b><span style="background-color: white; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 13.2px;">!</span>
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</div><div style="text-align: center;"><a href="javascript:void((function()%7Bvar%20e=document.createElement('script');e.setAttribute('type','text/javascript');e.setAttribute('charset','UTF-8');e.setAttribute('src','http://assets.pinterest.com/js/pinmarklet.js?r='+Math.random()*99999999);document.body.appendChild(e)%7D)());"><img src="https://3.bp.blogspot.com/-9vkj3JxPfxU/UEH4_0iBIBI/AAAAAAAADFA/Fqi8nRryl78/s1600/PinIt.png" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div>Andrea_TheKitchenLionesshttp://www.blogger.com/profile/05188562947486964076noreply@blogger.com5tag:blogger.com,1999:blog-5171858975021092818.post-31222185678335191912020-12-22T15:21:00.000+01:002020-12-22T15:21:31.046+01:00Sweet Christmas Pretzel with Almond, Pistachio, Coconut & Discodip l Süße Weihnachtsbrezel mit Mandeln, Pistazien, Kokos & Discodip<p>
<br />Every year around this time of the month, with only a few days until Christmas Eve (Heiligabend), I appreciate a simple cookie recipe
for <b>buttery cut out sugar cookies</b>. Usually it starts with a long look at my rather extensive
collection of cookie cutters. So many to chose from, so little time. This week
the lovely <b>Pretzel shaped cookie cutter</b> caught my attention.
</p>
<p><br /></p>
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</div>
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<p>The recipe I use is a rather traditional recipe for butter cookies with almond flour, vanilla and just a
bit of lemony flavor from the grated zest of one lemon - you can go with orange or other citrus zest if you prefer, as long as your citrus fruit is organic and/or untreated.</p>
<p>
For decorating and extra taste and crunch, I chose finely <b>chopped almonds </b>(no skin), <b>unsalted pistachios</b>,
<b>unsweetened shredded coconut</b> and so-called '<b>Discodip</b>' - these are fun sprinkles in happy colors, with an adorable name, from the Netherlands – you can opt for <b>colored sugar </b>or<b>
pearl sugar </b>or leave the cookies unadorned. </p>
<p><br /></p>
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</div>
<p><br /></p>
<p>
<span style="font-family: 'Reenie Beanie', cursive; font-size: 50px;">Sweet Christmas Pretzel with Almond, Pistachio, Coconut & Discodip l
Süße Weihnachtsbrezel mit Mandeln, Pistazien, Kokos & Discodip</span>
</p>
<p><br /></p>
<p><u>Ingredients</u></p>
<p><i>For the dough</i></p>
<p></p>
<ul style="text-align: left;">
<li>125g unsalted butter, room temperature</li>
<li>250g superfine baking sugar (feinster Backzucker)</li>
<li>16g pure vanilla sugar (Bourbon Vanille Zucker)</li>
<li>2 eggs (S), free range or organic</li>
<li>
250g AP (plain) flour (Weizenmehl Type 405), plus some for the work surface
</li>
<li>100g almond flour</li>
<li>grated zest of 1 organic lemon</li>
<li>a pinch of fine sea salt</li>
</ul>
<p></p>
<p><i>To decorate</i></p>
<p></p>
<ul style="text-align: left;">
<li>1 egg yolk (M), free range or organic</li>
<li>about 2 tbsp of milk (I use 3.5%)</li>
<li>chopped almonds</li>
<li>chopped pistachios</li>
<li>shredded unsweetened coconut</li>
<li><b><i>Discodip</i></b>, sprinkles, nonpareils or colored sugars</li>
</ul>
<p></p>
<p><i>In addition</i></p>
<p></p>
<ul style="text-align: left;">
<li>2 cookie sheets</li>
<li>baking parchment paper</li>
<li>cookie cutter in the shape of a brezel (or any other shape)</li>
</ul>
<p></p>
<p><br /></p>
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</div>
<p><br /></p>
<p><u>Preparation</u></p>
<p></p>
<ol style="text-align: left;">
<li>
In a large mixing bowl, cream together the butter with the sugar and vanilla
sugar, add the eggs and mix until well blended.
</li>
<li>Stir in flour, almond flour, lemon zest and salt. Cover and refrigerate at least 1 hour.</li>
<li>When you are ready to bake, pre-heat your oven to 180° C (356°F).</li><li>Line two cookie sheets with parchment paper.</li>
<li>
Divide dough in half. On lightly floured surface (or between two sheets of parchment paper) roll each half of dough to
0.5cm (0.2in) thick.
</li>
<li>In a small bowl, mix together the egg yolk with the milk.</li>
<li>
Cut into pretzel or other assorted shapes with cookie cutter(s) and place on
prepared parchment lined cookie sheet – leave some space between the cookies
but they will not spread much.
</li>
<li>
Using a pastry brush, lightly brush the cookies with the egg wash and
decorate cookies as desired with nuts, coconut and sprinkles or colored
sugars.
</li>
<li>Bake 7 to 8 minutes or until lighty brown.</li>
<li>
Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
</li>
</ol>
<p></p>
<p><br /></p>
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</div>
<p><br /></p>
<p>
When rolling out sugar cookies, just lightly flouring the work suface is key
but there is also another way which I prefer with recipes like this one:
just roll the dough between two sheets of baking parchment paper and try to
cut the dough out with as little space between as you can, to minimize
scraps.
</p>
<p>
And if you want to decrease the chance of the cookies spreading too much while
baking, it is also important to place the baking sheet with the cut-outs into
the fridge for a few minutes before sliding them into the oven.
</p>
<p><br /></p>
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</div>
<p><br /></p>
<p>
It’s important to keep the dough chilled, so work in batches as you roll the
dough out. Cover the dough and refrigerate at least 1 hour before rolling.
While rolling one half of the dough, keep the other in the refrigerator until
ready to use.
</p>
<p>
Use a light hand when re-rolling dough scraps, gently pressing them together
and rolling them out quickly. If the dough is overworked your cookies will definitely turn out to be tough - if they do, thread a pretty ribbon through the cookies and use them as Christmas tree decoration.</p>
<p><br /></p>
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<p><br /></p>
<p>
For more <b>sweet cookie Pretzel inspiration</b> you can take a look at my <b>Summer Pretzel with Cinnamon & Vanilla </b>(Sommerbrezel mit Zimt & Vanille)<b> </b> <b><a href="http://kitchenlioness.blogspot.com/2013/07/summer-pretzel-with-cinnamon-vanilla.html" target="_blank">HERE</a></b>
– pictured above.
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Andrea_TheKitchenLionesshttp://www.blogger.com/profile/05188562947486964076noreply@blogger.com10tag:blogger.com,1999:blog-5171858975021092818.post-40070636424708478522020-12-19T18:53:00.007+01:002020-12-19T19:08:51.586+01:00Christmas Market at Home: Sugar Roasted Nuts l Weihnachtsmarkt Zuhause: Gebrannte Nussmischung<p>
<br />At present, there are no <b>Christmas markets </b>(<b>Weihnachtsmärkte</b>)<b> </b>that we can visit during
Advent season. I must admit that I miss walking past the wooden stalls and
inhaling the many familiar smells of Christmas season. But there is no need to
despair this year, as there is always the possibilty to make some of those much
beloved Christmas market treats at home. </p><p>Usually, there are quite a few treats to chose from. There is the ever present fried sausage (Bratwurst) in a roll with mustard, waffles, cotton candy, candied apples, mulled wine (Glühwein), potato fritters (Reibekuchen) with apple sauce or smoked salmon, and thick slices of Christmas Stollen with a generous layer of powdered sugar that will inevitably fly off and cover your dark winter coat with lots of white specks while you indulge. But one of our favorite treats are the <b>Gebrannten Mandeln</b> (literally translated as 'Burnt Sugar Almonds'). They are usually sold in colorful paper cones.</p>
<p><br /></p>
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<p><br /></p>
<p>
With as few as six ingredients, water, sugar, vanilla sugar, spices, salt, and
nuts, most recipes out there for <b>Christmas-market-style Sugar Roasted Almonds</b> have only minor variations. Some cooks add only cinnamon, some even a bit
of pepper, but I prefer a rather generous amount of <b>Speculoos Spices </b>and
<b>vanilla</b>. For the <b>Speculoos Spices</b>, I sometimes make my own mix, other times, I
add a trusted Speculoos Spice Mix – both options will result in
delightful caramelized nuts. If you need a recipe for making your own spice
mix, take a look <b><a href="http://kitchenlioness.blogspot.com/2015/11/gevulde-speculaas.html" target="_blank">HERE</a></b>. </p><p>And btw <b>Speculaas</b> is the word the <b>Dutch</b> use, while <b>Speculoos</b> is the Flemish word - they both mean the same, though. And <b>a classic Speculoos aka Speculaas Spice Mix</b> will contain most of or all of the following warm spices: cinnamon, cloves, mace, ginger, white pepper, cardamom, coriander, anise, and nutmeg.</p>
<p><br /></p>
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<p><br /></p>
<p>
In previous years, I mostly used <b>almonds</b> (Gebrannte Mandeln) but this year I
prefer a <b>mix of almonds, hazelnuts </b>and a handful of <b>pumpkin seeds
</b> (Kürbiskerne). As far as the nuts are concerned, I should add that while it’s
obviously okay to use regular nuts and seeds, I find that it makes a
difference if you use <b>organic produce</b> – not only is the flavor superior but,
of course, it’s better for all of us. But no matter what the origin of your
ingredients, make sure they are fresh and their flavor is not off – nuts do
tend to go rancid rather quickly. Storing them in a cool place and buying
smaller quantities is therefore always a good idea. No need to take the skins
off the nuts by the way.
</p>
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<p><br /></p>
<p>
As far as the <b>flavoring</b> is concerned, I should add that although this Christmas season it’s all
about my <b>Speculoos Spice Mix</b> (Spekulatius Gewürz Mischung), you could also
use a <b>Pumpkin or Apple Pie Spice Mix</b>, or <b>Gingerbread Spice Mix </b>(Lebkuchen
Gewürz Mischung). The added salt is up to you – I like to add a pinch of salt
to the caramel while cooking but it’s also very nice to sprinkle your
favorite <b>coarse sea salt</b> on the still warm nuts once they have finished cooking,
that way you can enjoy a mix of <b>sweet and salty</b> caramelized nuts. </p>
<p><br /></p>
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<p><br /></p>
<p>
The trickiest part of the process is deciding when to remove the nuts from the
pan. Ideally it’s a balance between the <b>initial powdery white coating</b> and the
eventual <b>crunchy hard caramel</b>. You will probably have to try it a few times to get it
perfect.
</p>
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<p><br /></p><p><span style="font-family: Reenie Beanie, cursive;"><span style="font-size: 50px;">Sugar Roasted Nuts l Gebrannte Nussmischung</span></span></p>
<p><u><br />Ingredients</u></p>
<p></p><ul style="text-align: left;"><li>125ml water</li><li>200g sugar</li><li>16g pure vanilla sugar (<b><i>Bourbon Vanille Zucker</i></b>)</li><li>
1 tbsp <i><b>S</b></i><b><i>peculoos Spice Mix</i></b> (<i><b>Spekulatiusgewürz</b></i>) ready made or homemade OR use 1 tbsp of your <i><b>Gingerbread</b></i><b>, </b><i><b>Apple Pie</b></i><b> </b>or<b> <i>Pumpkin Pie Spice Mix</i></b></li><li>generous pinch of sea salt</li><li>
200g mixed nuts such as almonds, hazelnuts, walnuts, peanuts, macademia nuts
or pecans OR a mix thereof - I also like to add a few seeds such as pumkin
seeds or some sunflower seeds (for a total of 200g)
</li><li>a sprinkling of coarse sea salt (entirely optional) to sprinkle on the Sugar Roasted Nuts while they are still warm</li></ul><p></p>
<p><br /></p>
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<p><br /></p>
<p><u>Preparation</u></p>
<p></p><ol style="text-align: left;"><li>
Put the water, sugar, vanilla sugar in a medium pot. Without stirring, place over
medium high heat and let the sugars dissolve.
</li><li>
As soon as the mixture is clear and bubbling, stir in the nuts, then the <b><i>Speculoos Spice Mix</i></b> (or other spices you are using) and salt - this is best done using a wooden spoon.</li><li>
Keep stirring, the clear sugar will first coat the nuts. As you keep stirring, the sugar will turn white and powdery. Keep
stirring.
</li><li>
The sugar will then start to caramelize a little and again coat the nuts. Continue stirring as you want the caramel to be between golden and amber colored. This stage takes a little practice - if you feel like your pan is getting too hot, just take it off the heat.</li><li>
Once the nuts are well coated with mostly shiny caramel, pour them out onto a parchment lined baking sheet and
use two forks or spoons to separate them. Be careful, they
will still be very hot. You don’t have to separate each individual nut, but
just make sure there are no big clumps.</li><li>Leave them on the baking sheet and let them cool before you serve them - once they have cooled completely, you can store them in a cookie tin, glass jar or pack them up in paper bags and share them with your <b>Knuffelcontact </b>....(this is the <b>Flemish Word of the Year</b> and means "<i>hug buddy or cuddle contact" and has become a basic right for every Belgian during the corona crisis).</i></li></ol><p></p>
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<p><br /></p>
<p>While you prepare these Sugar Rosted Nuts, you should remember that caramelizing sugar can be a bit dangerous. The caramel will be incredibly hot and it can
turn from golden to black in a matter of seconds. Make sure to keep an eye on it at all
times - especially with little persons around.</p>
<p>
If you want to double the recipe, be aware that it will take longer for all
the sugar to get powdery and then to caramelize. Just keep stirring, the sugar
with get powdery and then caramelly eventually.
</p>
<p><br /></p>
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<p><br /></p>
<p>For more delicious inspirations for your <b>Speculoos aka Speculaas Spice Mix</b>, you might want to take a look at:</p><p></p><ul style="text-align: left;"><li><b>Gevulde Speculaas - </b>a traditional Dutch Christmas cake filled with amond paste (<b><a href="http://kitchenlioness.blogspot.com/2015/11/gevulde-speculaas.html" target="_blank">HERE</a></b>)</li><li><b>Kruidnoten</b> - Dutch spiced cookies in the shape of nuts (<b><a href="http://kitchenlioness.blogspot.com/2014/12/kruidnoten-dutch-spice-nuts.html" target="_blank">HERE</a></b>)</li><li><b>Speculaas Muffins with Marzipan</b> (Spekulatiusmuffins mit Marzipan) (<b><a href="http://kitchenlioness.blogspot.com/2015/11/spekulatius-muffins-mit-marzipan.html" target="_blank">HERE</a></b>)</li><li><b>Speculaas Biscotti with Almonds</b> (Spekulatius-Biscotti mit Mandeln) (<b><a href="http://kitchenlioness.blogspot.com/2014/12/speculaas-biscotti-with-almonds.html" target="_blank">HERE</a></b>)</li><li><b>Speculaas Waffle Rolls</b> (Spekulatius Eiserkuchen) (<b><a href="http://kitchenlioness.blogspot.com/2015/12/1-day-of-advent-speculaas-waffle-rolls.html" target="_blank">HERE</a></b>) </li></ul><p></p>
<div><br /></div><div>And for lots of pics and information about the origin and history as well as a recipe for those famous <b>Speculoos Cookies</b>, you might want to take a look <b><a href="http://kitchenlioness.blogspot.com/2013/08/bruges-part-ii-speculoos.html" target="_blank">HERE</a></b>.</div><div><br /></div><div><br /></div><div style="text-align: center;"><a href="javascript:void((function()%7Bvar%20e=document.createElement('script');e.setAttribute('type','text/javascript');e.setAttribute('charset','UTF-8');e.setAttribute('src','http://assets.pinterest.com/js/pinmarklet.js?r='+Math.random()*99999999);document.body.appendChild(e)%7D)());"><img src="https://3.bp.blogspot.com/-9vkj3JxPfxU/UEH4_0iBIBI/AAAAAAAADFA/Fqi8nRryl78/s1600/PinIt.png" /></a></div><div style="text-align: center;"><br /></div>Andrea_TheKitchenLionesshttp://www.blogger.com/profile/05188562947486964076noreply@blogger.com3tag:blogger.com,1999:blog-5171858975021092818.post-54461623719733258932020-12-17T20:54:00.007+01:002021-06-02T12:17:08.719+02:00Tarte Flambée with Shallots & British Back Bacon l Flammkuchen mit Schalotten & Back Bacon<p>
<br />Having blogged about <b>Tarte Flambée </b>(<b>Flammkuchen</b>) before, I will not go into the details
of its origin or history. But I will tell you that the Pizzawheels that I
wrote about last week, aren’t the only fingerfood of sorts that we like
to indulge in while spending a lot ot time at home these days.</p>
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<p><b>Lately, Tarte Flambée</b> (<b>Flammkuchen</b>) has become a new go-to dish for me. And just like my Pizzawheels
versions (vegetarian, vegan or regular) are wonderful on their own, with just a
<b>side salad</b> or a<b> steaming bowl of soup</b>, my interpretation of Flammkuchen is
also quite delicious with just a salad – these days I usually go with lambs
lettuce (Feldsalat). And should you be looking for a more substantial meal, a <b>soup</b> is also absolutely perfect with Flammkuchen – my current seasonal choice is a<b> creamy
German potato soup</b> (Kartoffelsuppe) – the recipe will follow in one of my
up-coming posts.</p><p>With this recipe, I somewhat <b>veer off Flammkuchen tradition</b> - with this version I like to roll out the dough <b>not too thin</b>, and I use <b>shallots instead of onions</b> as shallots are milder and sweeter with a less dominant onion flavor, but still very flavorful. And I love the look of <b>rashers of bacon</b> instead of cut-up cubed or thinly sliced bacon. If you cut the Tarte into 4 equal parts, everyone gets a nice slice of bacon with their piece. </p><p>Overall, with the crème fraîche, the shallots and the bacon, this is a creamy, oniony, delicious <b>Tarte Flambée</b> that is easy to put together.</p><p><br /></p>
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<p><u>Ingredients </u></p>
<p><i>For the Dough</i></p>
<p></p><ul style="text-align: left;"><li>
250g (8 oz) white spelt flour (around here <b><i>Dinkelmehl Type 630</i></b>) OR strong white bread flour (around here <i><b>Weizenmehl Type 405</b></i>), plus
extra for dusting
</li><li>3.5g dried yeast (<i><b>Trockenhefe</b></i>)</li><li>1 tsp sugar</li><li>1 tbsp mild olive oil (suitable for cooking)</li><li>6 tbsp cold water</li><li>1 tsp fine sea salt</li></ul><p></p>
<p><i>For the Topping</i></p>
<p></p><ul style="text-align: left;"><li>200g crème fraîche (I use 30%)</li><li>freshly ground black pepper and sea salt</li><li>mild olive oil</li><li>1 tbsp freshly chopped chives</li><li>
250g shallots, peeled and very finely sliced (I like to use the my mandoline for getting even slices)
</li><li>
8 slices of smoked bacon, speck or pancetta (I like to use <i><b>British back bacon</b></i>)
</li></ul><p></p>
<p><br /></p>
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<p><br /></p>
<p><u>Preparation</u></p>
<p></p><ol style="text-align: left;"><li>Pre-heat your oven to 220°C (425°F).</li><li>
Put 50g (2 oz) of the flour, the yeast, sugar, olive oil and 4 tbsp of the
water in a bowl and mix together. Cover with a clean tea towel and leave to
prove for about 30 minutes.
</li><li>
Add the rest of the flour, about 2 tbsp more water and the salt to the proved
mixture and mix the dough.
</li><li>
Turn out onto a lightly floured surface and knead for about 10 minutes (OR use
the dough hook of your stand mixer and mix for about 10 minutes) until the
dough is quite sticky and elastic.
</li><li>
Divide the dough in half and then roll out onto two floured baking sheets –
either leave it a bit thicker (which is what I like to do OR roll it out as
thin as possible).
</li><li>
In a small bowl, mix together the crème fraîche, freshly ground black pepper,
sea salt, and chives – taste for seasoning (remember that the bacon is relatively
salty, so make sure to go a bit easy on the salt).
</li><li>
Spread the crème fraîche mixture over the dough, sprinkle with thinly sliced
shallots (at this point I like to add a good grinding of black pepper again
but that is optional) and lay the slices of bacon on top of the shallots (go
with 4 slices of bacon per Flammkuchen).
</li><li>Bake in the pre-heated oven for about 10 minutes or until nicely browned at the edges.</li><li>Sprinkle with additional chives and serve piping hot.</li></ol><p></p>
<p><br /></p>
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<p><br /></p>
<p>More Flammkuchen inspiration:</p>
<p></p><ul style="text-align: left;"><li><b>
Tarte Flambée with Purple Asparagus</b> (<b>Lila Spargel-Flammkuchen)</b> (<b><a href="http://kitchenlioness.blogspot.com/2014/05/tarte-flambee-with-purple-asparagus.html" target="_blank">HERE</a></b>) - pictured above</li><li><b>
Tarte Flambée with White and Green Asparagus and Prosciutto (Flammkuchen mit weißem und grünen Spargel und
Prosciutto</b>) (<b><a href="http://kitchenlioness.blogspot.com/2013/05/tarte-flambee-with-asparagus-and.html" target="_blank">HERE</a></b>) </li><li><b>Tarte Flambée with Goat's Cheese & Zucchini (Flammkuchen mit Ziegenkäse & Zucchini</b>) (<b><a href="http://kitchenlioness.blogspot.com/2020/04/easter-brunch-at-home-oster-brunch.html" target="_blank">HERE</a></b>) </li><li><b>
Tarte Flambée Sucrée with Apples and Cinnamon Sugar (Süsser Flammkuchen mit
Äpfeln und Zimt-Zucker</b>) (<b><a href="http://kitchenlioness.blogspot.com/2013/05/tarte-flambee-sucree-with-apples-and.html" target="_blank">HERE</a></b>) - pictured below</li></ul><p></p>
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<p>And a 'Flambette' inspiration:</p><p></p><ul style="text-align: left;"><li><b>Late Winter Comfort Food - Wholegrain Spelt Flour 'Flambettes' with a Topping of Caramelized Fennel </b>(<b>Flambette mit karamelisiertem Fenchel</b>)<b> </b>(<b><a href="http://kitchenlioness.blogspot.com/2019/02/late-winter-comfort-food-wholegrain.html" target="_blank">HERE</a></b>)</li></ul><p></p>
<p><br /></p>
<p><br /></p>
Andrea_TheKitchenLionesshttp://www.blogger.com/profile/05188562947486964076noreply@blogger.com2tag:blogger.com,1999:blog-5171858975021092818.post-18545469082872437082020-12-14T20:12:00.006+01:002020-12-14T20:47:27.110+01:00Christmas Stollen Scones l Weihnachtsstollen Scones<p>
<br />Inspired by the traditional <b>German Christmas Stollen</b> (<b>Weihnachtsstollen</b>),
I decided to bring you a <b>Christmas Stollen Scones</b> recipe - a scone version of
the traditional, fruity bread traditionally eaten in Germany at Christmas time and during Advent season.</p>
<p><br /></p>
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<p><br /></p>
<p>
Just like the classic German Christmas bread, these scones have <b>candied
peel</b>, <b>almonds</b>, traditional German <b>Christmas Stollen Spice Mix</b> (<b>Weihnachtsstollen Gewürz</b>)
and a thick <b>dusting of icing sugar</b>.
</p>
<p><br /></p>
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<p><br /></p>
<p><b>
Christmas Stollen Scones</b> (<b>Weihnachtsstollen Scones</b>) are an easy scone to make for any teatime, coffee break, or for
your Christmas morning breakfast. It is nice to pair these delightful scones not only with your favorite hot beverage but also with some fresh butter, jam and local honey (my personal favorite).</p><p><br /></p>
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<p><br /></p>
<p><span style="font-family: 'Reenie Beanie', cursive;"><span style="font-size: 50px;">Christmas Stollen Scones l Weihnachsstollen Scones<br /></span></span><i>(yields about 14 scones)</i></p>
<p><br /></p>
<p><u>Ingredients </u></p>
<p><i>For the Scones</i></p>
<p></p><ul style="text-align: left;"><li>
300g plain (AP) flour (around here <b><i>Weizenmehl Type 405</i></b>) OR white spelt flour
(around here <b><i>Dinkelmehl Type 630</i></b>), plus some for the work surface
</li><li>2 tsp baking powder (<i><b>Weinsteinbackpulver</b></i>)</li><li>½ tsp fine sea salt</li><li>50g superfine baking (caster) sugar </li><li>8g pure vanilla sugar (<i><b>Bourbon Vanille Zucker</b></i>)</li><li>
2 tsp <i><b>Stollen Spice Mix</b></i> (<i><b>Weihnachtsstollen/Christ</b></i><b><i>stollen Gewürz</i></b>) the recipe for a homemade Stollen Spice Mix is <b><a href="http://kitchenlioness.blogspot.com/2016/12/second-sunday-of-advent-recipe-for.html" target="_blank">HERE</a></b>) OR
use <b><i>Pumpkin Pie Spice</i></b> (common in American cuisine) OR go with <b><i>Mixed Spice</i></b> (popular in British
cuisine)
</li><li>6 tbsp neutral tasting oil such as sunflower oil (suitable for baking)</li><li>5 tbsp milk, room temperature (I use 3.5%)</li><li>
150g <b><i>Quark </i></b>(you can substitute Skyr), low fat (around here <i><b>Magerquark 10%</b></i>)
</li><li>1 tbsp candied lemon peel, organic if possible (<i><b>Zitronat</b></i>)</li><li>
1 tbsp candied orange peel, organic if possible (<i><b>Orangeat</b></i>) – OR use a total of
2 tbsp mixed peel instead – OR with just water, sugar and organic/untreated
peel make your own
</li><li>100g natural almonds, chopped</li><li>
grated peel of ½ orange, organic and/or untreated (you can substitute the zest
of 1 organic/untreated lemon)
</li></ul><p></p>
<p><br /></p>
<p><i>For the Garnish</i></p>
<p></p><ul style="text-align: left;"><li>25g unsalted butter, for brushing on top</li><li>25g icing sugar, for dusting on top </li></ul><p></p>
<p><br /></p>
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<p><br /></p>
<p><u>Preparation</u></p>
<p></p><ol style="text-align: left;"><li>Preheat the oven to 160°C (325°F). </li><li>Line a baking sheet with baking parchment paper or a silpat mat.</li><li>
Sift the flour, baking powder, salt, sugar, vanilla sugar and and <i><b>Stollen
Spice Mix</b></i> (or other spice mix) into a mixing bowl.
</li><li>Add the oil, milk and Quark (or other fresh cheese).</li><li>Add the candied peels, almonds and lemon zest.</li><li>
Gently knead the dough, turn it out onto a lightly floured work surface and
roll out to about 1cm (0.5 in) thick – my dough rectangle measured about 28 cm
x 16cm (11in x 6in).
</li><li>Cut into 14 triangles and place on the prepared baking sheet.</li><li>Bake for 18 to 20 minutes until risen and springy to the touch. </li><li>Transfer to a wire rack to cool slightly. </li><li>
Melt the 25g of butter and brush the still warm scones immediately with the
warm melted butter and sprinkle very generously with icing sugar.
</li><li>
Serve with your favorite tea, coffee, hot chocolate, mulled wine (<i><b>Glühwein</b></i>) or non-alcoholic
punch.
</li></ol><p></p>
<p><br /></p>
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<p><br /></p>
<p>For more<b> Christmas Stollen</b> (<b>Weihnachtsstollen</b>) inspiration and lots of information about the history of this famous festive bake, make sure to take a look at:</p>
<p></p><ul style="text-align: left;"><li><b>Christmas Stollen</b> (<b>Weihnachtsstollen</b>) (<b><a href="http://kitchenlioness.blogspot.com/2014/11/christmas-stollen-weihnachtsstollen.html" target="_blank">HERE</a></b>) </li><li><b>Stollen Spice Mix</b> (<b>Weihnachtsstollen Gewürz</b>) (<b><a href="http://kitchenlioness.blogspot.com/2016/12/second-sunday-of-advent-recipe-for.html" target="_blank">HERE</a></b>) </li><li><b>Stollen Muffins</b> (<b><a href="http://kitchenlioness.blogspot.com/2016/12/second-sunday-of-advent-recipe-for.html" target="_blank">HERE</a></b>) - pictured above</li><li><b>Christmas Stollen Bar Cookies (Stollenkekse) </b>(<b><a href="http://kitchenlioness.blogspot.com/2012/12/christmas-stollen-bar-cookies.html" target="_blank">HERE</a></b>)<b> - </b>pictured below</li></ul><p></p>
<p><br /></p>
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<p><br /></p>
<p>It is definitely nice to have a scone recipe up your sleeve that comes together in no time, yet packs all the wonderful, familiar flavors and textures of a traditional German Stollen - instant festive mood even on a weekday.</p><p><br /></p><div style="text-align: center;"><a href="javascript:void((function()%7Bvar%20e=document.createElement('script');e.setAttribute('type','text/javascript');e.setAttribute('charset','UTF-8');e.setAttribute('src','http://assets.pinterest.com/js/pinmarklet.js?r='+Math.random()*99999999);document.body.appendChild(e)%7D)());"><img src="https://3.bp.blogspot.com/-9vkj3JxPfxU/UEH4_0iBIBI/AAAAAAAADFA/Fqi8nRryl78/s1600/PinIt.png" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div>Andrea_TheKitchenLionesshttp://www.blogger.com/profile/05188562947486964076noreply@blogger.com1tag:blogger.com,1999:blog-5171858975021092818.post-16701581625227004862020-12-12T20:47:00.002+01:002020-12-14T20:42:53.835+01:00Endless Possibilities: Veggie Pizza Pinwheels with Sweet Potato & Spinach l Unendliche Möglichkeiten: Pizzaschnecken mit Süßkartoffel & Spinat<p><br />What’s not to love about <b>Pizza Pinwheels</b>. They are like pizza we all know and love, but in a form that allows them to be stacked on a plate and passed around the dinner table. In general, they are perfect as a snack, a small lunch, or as an appetizer, for movie night, or when playing board games with family - which seems to be a very popular activity for us these days.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-URoODoKykzU/X9UFZHYYxRI/AAAAAAAAdjE/EVeliveqktcri_4IjzxNedgtQ26ZKsxDwCLcBGAsYHQ/s1200/01-DSC_0071.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="797" data-original-width="1200" height="566" src="https://1.bp.blogspot.com/-URoODoKykzU/X9UFZHYYxRI/AAAAAAAAdjE/EVeliveqktcri_4IjzxNedgtQ26ZKsxDwCLcBGAsYHQ/s16000/01-DSC_0071.JPG" width="850" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-89vfe2DmFvk/X9UFYkLHlSI/AAAAAAAAdjA/MYxP9f7jWLEfAga-Ks-yFfZuQee1Ee-OACLcBGAsYHQ/s1200/02-DSC_0059.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="797" data-original-width="1200" height="566" src="https://1.bp.blogspot.com/-89vfe2DmFvk/X9UFYkLHlSI/AAAAAAAAdjA/MYxP9f7jWLEfAga-Ks-yFfZuQee1Ee-OACLcBGAsYHQ/s16000/02-DSC_0059.JPG" width="850" /></a></div><p><br /></p><p>In the months (and years) before life slowed down considerably, I made a habit of serving Pizza Pinwheels as an<b> appetizer</b>, <b>part of the antipasti spread</b> to our pasta dinners. Alongside the many other dishes and nibbles like different kinds of olives, artichoke hearts, insalata caprese etc. there were always those <b>tasty-feel-good-rolls </b>packed with the flavors and textures that we enjoy. I usually went with two different kinds – one with homemade pizzasauce, paper-thin prosciutto cotto, mozzarella and basil, the other with the same base recipe but with Italian salami instead. We also enjoy them <b>alongside bowls of seasonal veggie soups</b>, such as cream of carrot. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-5qkRhV7MPk8/X9UFiHZZ-vI/AAAAAAAAdjI/VwbrNib9PucEk6TYtljD44I_BGRGxxRpQCLcBGAsYHQ/s1200/03-Markierte%2BFotos1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" height="566" src="https://1.bp.blogspot.com/-5qkRhV7MPk8/X9UFiHZZ-vI/AAAAAAAAdjI/VwbrNib9PucEk6TYtljD44I_BGRGxxRpQCLcBGAsYHQ/s16000/03-Markierte%2BFotos1.JPG" width="850" /></a></div><p><br /></p><p>Another thing I like about these pizza pinwheels is that they can be baked right away. No need to wait for the rolls to rise as I made these particular pizza pinwheels with my favorite good-quality store-bought pizza dough I picked up while I was out running errands. You can make your own dough, of course, but store-bought dough means less need to plan ahead.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-8pXDgrHNj5E/X9UFo0wkfpI/AAAAAAAAdjU/yWkj47lutbsYUbJIIwZ9uV6I6JdVBujCQCLcBGAsYHQ/s1200/04-DSC_0068.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="797" data-original-width="1200" height="566" src="https://1.bp.blogspot.com/-8pXDgrHNj5E/X9UFo0wkfpI/AAAAAAAAdjU/yWkj47lutbsYUbJIIwZ9uV6I6JdVBujCQCLcBGAsYHQ/s16000/04-DSC_0068.JPG" width="850" /></a></div><p><br /></p><p>Here then comes the part where you can do as you please and cook as you want. Instead of the good quality <b>store-bought pizza dough</b>, use <b>homemade</b> instead. Sometimes if time and flour stocks permit, I experiment with <b>different types of flour </b>(such as spelt flour) for the pizza dough. And sometimes I like to use<b> puff pastry</b> instead, as do a lot of other homecooks and the pros. I tried a recipe from <b>Yotam Ottolenghi</b> for <b>Pizza Pinwheels with a puff pastry base </b>and a topping of tomato sauce (grated tomato, tomato paste, oregano, garlic), grated mozzarella, parmesan, chorizo and parmesan, served with a fresh tomato sauce for dipping - see pictures below - very tasty too. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-AQvVu6TdFOA/X9UFv0C3CRI/AAAAAAAAdjY/uPYcB8rwT3I0VrgW5l6a-Y-zaHQki0r4ACLcBGAsYHQ/s1200/05-Pizza%2BPinwheels%253B%2BOttolenghi%253B%2BThe%2BGuardian%2B25.05.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" height="566" src="https://1.bp.blogspot.com/-AQvVu6TdFOA/X9UFv0C3CRI/AAAAAAAAdjY/uPYcB8rwT3I0VrgW5l6a-Y-zaHQki0r4ACLcBGAsYHQ/s16000/05-Pizza%2BPinwheels%253B%2BOttolenghi%253B%2BThe%2BGuardian%2B25.05.JPG" width="850" /></a></div><p><br /></p><p>Back to today’s recipe. While in the past I stuck to the basic cheese-and-ham-and-salami combo with my rolls, you can, and should, swap in your favorite pizza toppings. You simply cannot go wrong here. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-AsAfjewhH7k/X9UF177Ji0I/AAAAAAAAdjc/4IX1jQIK3NUj3hRSYFVdSq8gWUqZzikZgCLcBGAsYHQ/s1200/06-DSC_0063.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="797" data-original-width="1200" height="566" src="https://1.bp.blogspot.com/-AsAfjewhH7k/X9UF177Ji0I/AAAAAAAAdjc/4IX1jQIK3NUj3hRSYFVdSq8gWUqZzikZgCLcBGAsYHQ/s16000/06-DSC_0063.JPG" width="850" /></a></div><p><br /></p><p>So last week I found myself starring at some <b>sweet potatoes and fresh baby spinach </b>that needed some attention. And I decided that they would make a formidable filling for some <b>Veggie Pizza Pinwheels </b>– if you want to make them <b>vegan</b>, make sure to use a <b>vegan pizza dough</b> (with just flour, yeast - most vegans eat yeast - water, salt and olive oil) and swap the <b>regular mozzarella </b>that is usually made with <b>sheep's or cow's milk or a mix thereof </b>for a <b>vegan variety</b> – I usually go with an <b>almond or cashew based mozzarella</b> which a widely available around here, it has a wonderful slightly nutty taste and melts nicely (of course, vegan mozzarella can also be made at home).</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-LabJ7xH5Fj0/X9UF93FxSsI/AAAAAAAAdjk/ueN8GtOXktwWLsILwFaGXcn4g7mbJd54ACLcBGAsYHQ/s1200/07-DSC_0075.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="797" data-original-width="1200" height="566" src="https://1.bp.blogspot.com/-LabJ7xH5Fj0/X9UF93FxSsI/AAAAAAAAdjk/ueN8GtOXktwWLsILwFaGXcn4g7mbJd54ACLcBGAsYHQ/s16000/07-DSC_0075.JPG" width="850" /></a></div><p><br /></p><p>These <b>Veggie Pizza Pinwheels</b> are best eaten right after baking, while still piping hot and cheesy - not a tall order if you have a crowd of people waiting in the living room. If you have any leftovers, they make very good afternoon snacks, are perfect for lunch boxes (if and when they will be in use again) either eaten straight from the fridge or warmed up in the oven or microwave.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-HHe23wY3a4A/X9UGElzFhwI/AAAAAAAAdjo/n2waHk_dsEEKuXEOG9SqCvnXENrbZN8dACLcBGAsYHQ/s1200/08-DSC_0060.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="797" data-original-width="1200" height="566" src="https://1.bp.blogspot.com/-HHe23wY3a4A/X9UGElzFhwI/AAAAAAAAdjo/n2waHk_dsEEKuXEOG9SqCvnXENrbZN8dACLcBGAsYHQ/s16000/08-DSC_0060.JPG" width="850" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-AnexiiuDdkY/X9UGlJHQzOI/AAAAAAAAdj8/vJ-fTXC-2RYpFe-O8DnvYlD6-sCUbgJQwCLcBGAsYHQ/s1200/09-DSC_0065.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="797" data-original-width="1200" height="566" src="https://1.bp.blogspot.com/-AnexiiuDdkY/X9UGlJHQzOI/AAAAAAAAdj8/vJ-fTXC-2RYpFe-O8DnvYlD6-sCUbgJQwCLcBGAsYHQ/s16000/09-DSC_0065.JPG" width="850" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p><span style="font-family: 'Reenie Beanie', cursive;"><span style="font-size: 50px;">Veggie Pizza Pinwheels with Sweet Potato & Spinach l Pizzaschnecken mit Süßkartoffel & Spinat<br /></span></span><i>(makes about 12 pinwheels)</i></p><p><u><br />Ingredients</u></p><p></p><ul style="text-align: left;"><li>fresh pizza dough, 400g to 600g (14 to 16 ounces), store-bought or homemade and rolled out</li><li>1 to 1 ½ baked sweet potatoes (depending on their size), cooled, peeled and puréed to a smooth mash (add salt and pepper to taste)</li><li>600g baby spinach, washed carefully, dried but with some water still clinging to the leaves (no need to tear off the tender stems)</li><li>2 spring onions, washed, dried and thinly sliced (you can substitute 2 finely diced shallots)</li><li>2 garlic cloves, peeled, smashed and finely minced (can be omitted)</li><li>olive oil (suitable for cooking)</li><li>freshly ground black pepper and sea salt (to taste)</li><li>200g mozzarella cheese, grated (either regular OR vegan)</li></ul><p><u>Preparation</u></p><p></p><ol style="text-align: left;"><li>In a medium saucepan, heat some olive oil and sauté the onions (medium heat), then the garlic (if using) and a few flakes of pepperoncini (hot Italian chili flakes), add salt and pepper, stir and sauté for a further minute or two. Then add the spinach, some more olive oil and stir until the spinach leaves have wilted (this will take a few minutes).</li><li>Pre-heat your oven to 200°C (400°F).</li><li>Line a baking sheet with baking parchment or a nonstick baking mat.</li><li>Dust your work surface lightly with flour.</li><li>Place the roll of pizza dough on top (or roll out your homemade pizza dough into a rectangle).</li><li>Spread the sweet potato mixture evenly all over the dough, leaving 2.5cm (1in) of clean border at the top. </li><li>Scatter the cooled spinach mixture atop the sweet potato mixture and spred it as evenly as possible (using an offset spatula).</li><li>Sprinkle the grated mozzarella cheese over the spinach.</li><li>Starting at the long end nearest you, begin rolling up the dough. When you get to the top, pinch the dough closed along the seam. Use a sharp chef's knife to slice the long tube into approx.12 rolls. Use the flat of your knife or a pastry scraper to help transfer the rolls to the prepared baking sheet, spacing the rolls a few centimeters/inches apart. Tighten up the rolls as needed after transferring and tuck any toppings that fell out back between the folds.</li><li>Bake the pinwheels until the cheese is bubbly and the rolls are turning golden on top, 12 to 15 minutes.</li><li>Cool the rolls for a few minutes on the baking sheet, then transfer to a serving platter. Best served while still hot.</li><li>Leftover rolls can be refrigerated in an airtight container and reheated either for a few minutes in a pre-heated oven or for about 30 to 60 seconds in the microwave.</li></ol><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-fP_ik82SiiU/X9UGRo8_kWI/AAAAAAAAdj0/ERQ6szxOFns4jRaiVba9mkGAw4W9ZvEWACLcBGAsYHQ/s1200/10-DSC_0420.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1199" height="566" src="https://1.bp.blogspot.com/-fP_ik82SiiU/X9UGRo8_kWI/AAAAAAAAdj0/ERQ6szxOFns4jRaiVba9mkGAw4W9ZvEWACLcBGAsYHQ/s16000/10-DSC_0420.JPG" width="566" /></a></div><p><br /></p><p>Enjoy my <b>Veggie Pizza Pinwheels </b>with a small <b>seasonal salad</b> alongside - this time I went with more <b>baby spinach leaves</b>, thinly sliced <b>persimmon</b> (no need to peel) and <b>pomegranate seeds </b>(healthy) that I served with a <b>clementime salad dressing </b>(just add fresh clementime juice to some white wine or cider vinegar, mild olive oil, freshly ground black pepper, sea salt and local runny honey).<b> </b>Or serve with a warming, seasonal soup such as a <b>Creamy Roasted Carrot Soup</b>. Or make them part of your<b> antipasti/mezze spread</b>. The possibilities are endless.</p><p><br /></p><div style="text-align: center;"><a href="javascript:void((function()%7Bvar%20e=document.createElement('script');e.setAttribute('type','text/javascript');e.setAttribute('charset','UTF-8');e.setAttribute('src','http://assets.pinterest.com/js/pinmarklet.js?r='+Math.random()*99999999);document.body.appendChild(e)%7D)());"><img src="https://3.bp.blogspot.com/-9vkj3JxPfxU/UEH4_0iBIBI/AAAAAAAADFA/Fqi8nRryl78/s1600/PinIt.png" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><p></p>Andrea_TheKitchenLionesshttp://www.blogger.com/profile/05188562947486964076noreply@blogger.com2tag:blogger.com,1999:blog-5171858975021092818.post-8472775446419387102020-12-05T22:41:00.009+01:002020-12-18T07:48:07.244+01:00Chocoladetaart - Belgian Chocolate Cake <p><br />One of the things that I greatly miss during these times is our visits to <b>Belgium</b>, in particular our Saturday-day-trips to the more than charming <b>City of Antwerp</b> (Antwerp lies in the Dutch/Flemish-speaking part of Belgium, the city plays the role of unofficial capital of Flanders). But you know what they say - if you can’t travel there, make a treat from there, a kind of soulfood, a feel good moment during the Advent season. </p><p>When I feel a yearning for the distinct taste of <b>Belgian chocolate</b> or a slice of <b>Belgian chocolate cake</b> with my afternoon cup of tea, I dig into my secret hoard of Belgian chocolate. I take one hundred and fifty grams from my carefully stacked piles, take a smell at the <b>dark bittersweet baking chocolate </b>and bake a <b>slightly fudgy</b> <b>Chocoladetaart</b>, a <b>Belgian Chocolate Cake</b> with only six ingredients. This is what I call a simple recipe, yet I find it very pleasing, it seems to fit my current state of mind so well - less is indeed more.</p><p>A <b>fudgy center</b> is <b>expected</b> and desired with this recipe. No need to pull out your hand-held mixer either, do it by hand, all you need is two bowls, a whisk and a cake pan that measures about 23cm (9in). And this recipe, of course.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Y_S8Mo6YMTE/X8vaJaL9epI/AAAAAAAAdTg/CwZJV9nn95wNg5Xp7R-QAVYrFYsnurRxgCLcBGAsYHQ/s1200/1-DSC_0008.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="797" data-original-width="1200" height="566" src="https://1.bp.blogspot.com/-Y_S8Mo6YMTE/X8vaJaL9epI/AAAAAAAAdTg/CwZJV9nn95wNg5Xp7R-QAVYrFYsnurRxgCLcBGAsYHQ/s16000/1-DSC_0008.JPG" width="850" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-vd_J--kJcuc/X8vaJUhyC2I/AAAAAAAAdTc/V5w46Q5AzVw17TlXDWwA_FRZH0LRVvJcACLcBGAsYHQ/s1200/2-DSC_0025.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="797" data-original-width="1200" height="566" src="https://1.bp.blogspot.com/-vd_J--kJcuc/X8vaJUhyC2I/AAAAAAAAdTc/V5w46Q5AzVw17TlXDWwA_FRZH0LRVvJcACLcBGAsYHQ/s16000/2-DSC_0025.JPG" width="850" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-w79UBceSmHM/X8vaJLKjCnI/AAAAAAAAdTY/2sJ_VKLIVyIM5KuvW6mvUWhbB2r-ffYfgCLcBGAsYHQ/s1200/3-DSC_0020.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="797" data-original-width="1200" height="566" src="https://1.bp.blogspot.com/-w79UBceSmHM/X8vaJLKjCnI/AAAAAAAAdTY/2sJ_VKLIVyIM5KuvW6mvUWhbB2r-ffYfgCLcBGAsYHQ/s16000/3-DSC_0020.JPG" width="850" /></a></div><p><br /></p><p><span style="font-family: 'Reenie Beanie', cursive; font-size: 50px;">Chocoladetaart – Belgian Chocolate Cake</span></p><p><u>Ingredients</u></p><p></p><ul style="text-align: left;"><li>200g unsalted butter, plus some for greasing the baking pan, cut into chunks</li><li>150g <i><b>bittersweet chocolate </b></i>(with a cacao range of 70%), OR <i style="font-weight: bold;">semisweet chocolate </i>(which has a cacao content of around 60% and can be used interchangeably with bittersweet chocolate), preferably <i><b>Belgian baking chocolate bars</b></i>, roughly chopped into smaller pieces for melting</li><li>225g superfine baking (caster) sugar (<i><b>feinster Backzucker</b></i>)</li><li>¼ tsp fine sea salt</li><li>4 eggs (L), free range or organic, room temperature</li><li>100g plain (AP) four</li><li><br /></li><li>unsweetened cocoa powder, preferably Belgian - for dusting the cooled cake (optional)</li><li>powdered sugar - for dusting the cooled cake (optional)</li></ul><p style="text-align: left;"></p><p><i>In addition</i></p><p></p><ul style="text-align: left;"><li>springform baking pan (23cm/9in) </li><li>baking parchment</li></ul><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-TDtNi_aXkOM/X8vaSOPtzlI/AAAAAAAAdTk/cE3ryKzJlboS10K7KIY8sP2JC0qULOwSACLcBGAsYHQ/s1200/4-Chocoladetaart%2B-%2BBelgian%2BChocolate%2BCake.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" height="566" src="https://1.bp.blogspot.com/-TDtNi_aXkOM/X8vaSOPtzlI/AAAAAAAAdTk/cE3ryKzJlboS10K7KIY8sP2JC0qULOwSACLcBGAsYHQ/s16000/4-Chocoladetaart%2B-%2BBelgian%2BChocolate%2BCake.JPG" width="850" /></a></div><p><br /></p><p><u>Preparation</u></p><p></p><ol style="text-align: left;"><li>Pre-heat your oven to 165°C (325°F).</li><li>Melt the butter, add the chopped chocolate and stir. Let stand for about 2 minutes to melt.</li><li>Line a 23cm diameter round springform pan with baking parchment, butter and flour. Knock out excess flour.</li><li>Then to the butter mixture add the sugar and whisk. Then whisk in the salt, then the eggs, one at a time. And last, stir in the flour. </li><li>Transfer the batter to the prepared cake pan.</li><li>Bake for 15 minutes, cover loosely with baking parchment. Continue to bake for another 30 minutes (45 minutes total) or until a toothpick inserted into the center of the cake comes out with fudgy crumbs.</li><li>Transfer to a cooling rack and let the cake cool for about 15 minutes, remove the outer ring of the springform pan, then cool completely and remove the bottom of the cake pan.</li><li>Dust with dark cocoa powder and/or a bit of powdered sugar (I like the look that it lends to this simple cake) and serve with softly whipped cream and homemade caramel sauce (I rather like the a <i><b>Salted Caramel Sauce</b></i>), or fresh berries or seasonal fruit, or just plain - that way you will really taste the wonderful chocolate.</li></ol><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-cFQsxM2xUyI/X8vae_xYpmI/AAAAAAAAdT8/fUj4GlPsxi4RePCIKzd2_PTozaRs51q0ACLcBGAsYHQ/s1200/7-DSC_0023.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="797" data-original-width="1200" height="566" src="https://1.bp.blogspot.com/-cFQsxM2xUyI/X8vae_xYpmI/AAAAAAAAdT8/fUj4GlPsxi4RePCIKzd2_PTozaRs51q0ACLcBGAsYHQ/s16000/7-DSC_0023.JPG" width="850" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-IIB3voBEV1U/X8vae64oa9I/AAAAAAAAdT4/cwJh4jCdlmkxutEI1Auco1H_WqtqmIX9wCLcBGAsYHQ/s1200/6-DSC_0027.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="797" data-original-width="1200" height="566" src="https://1.bp.blogspot.com/-IIB3voBEV1U/X8vae64oa9I/AAAAAAAAdT4/cwJh4jCdlmkxutEI1Auco1H_WqtqmIX9wCLcBGAsYHQ/s16000/6-DSC_0027.JPG" width="850" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-6gCf2wvL_jo/X8vaepzQIdI/AAAAAAAAdT0/ekwPy2Ru3186MiE3M7JrXcrvwe1SSESXACLcBGAsYHQ/s1200/5-DSC_0032.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="797" data-original-width="1200" height="566" src="https://1.bp.blogspot.com/-6gCf2wvL_jo/X8vaepzQIdI/AAAAAAAAdT0/ekwPy2Ru3186MiE3M7JrXcrvwe1SSESXACLcBGAsYHQ/s16000/5-DSC_0032.JPG" width="850" /></a></div><p><br /></p><p>If you are interested in more pics and history from the <b>City of Antwerp</b>, take a look at: </p><p></p><ul style="text-align: left;"><li><b>A Visit to Antwerp (Belgium) </b><b>- Part I</b> (<b><a href="http://kitchenlioness.blogspot.com/2013/10/a-visit-to-antwerp-belgium-part-i.html" target="_blank">HERE</a></b>) </li><li><b>A Visit to Antwerp (Belgium) - Part II - Market Day </b>(<b><a href="http://kitchenlioness.blogspot.com/2014/08/a-visit-to-antwerp-belgium-part-ii.html" target="_blank">HERE</a>)</b></li><li><b>A Visit to Antwerp (Belgium) - Part III - Antwerpse Handjes & Philip´s Biscuits (<a href="http://kitchenlioness.blogspot.com/2014/09/a-visit-to-antwerp-belgium-part-iii.html" target="_blank">HERE</a>)</b></li></ul><p></p><p><br /></p><p>Looking for pics and a typical recipe from the <b>City of Bruges</b>, you can take a look at:</p><p></p><ul style="text-align: left;"><li><b>A Visit to Bruges (Belgium) - Part I (<a href="http://kitchenlioness.blogspot.com/2013/08/a-visit-to-bruges-belgium.html" target="_blank">HERE</a>)</b></li><li><b>A Visit to Bruges (Belgium) - Part II (Speculoos) (<a href="http://kitchenlioness.blogspot.com/2013/08/bruges-part-ii-speculoos.html" target="_blank">HERE</a>)</b></li></ul><p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-QD3nCAKtSig/X8yZPVX7OQI/AAAAAAAAdW0/6IuhhTFyajUKEdqiiY8AxREp7wS3lc-qwCLcBGAsYHQ/s1200/1-Nikolausstiefel%2B2020.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" height="566" src="https://1.bp.blogspot.com/-QD3nCAKtSig/X8yZPVX7OQI/AAAAAAAAdW0/6IuhhTFyajUKEdqiiY8AxREp7wS3lc-qwCLcBGAsYHQ/s16000/1-Nikolausstiefel%2B2020.jpg" width="850" /></a></div><p><br /></p><p>If you are interested in another recipe for a Belgian-inspired cake, take a look at:</p><p><b>August Baking: Belgian Salted Butter Pound Cake - Backen im August: Belgischer Salzbutter Kuchen</b><b> </b>(<b><a href="http://kitchenlioness.blogspot.com/2019/08/august-baking-belgian-salted-butter.html" target="_blank">HERE</a></b>)</p><p><br /></p><p>And for <b>Gentse Waterzooi & Geraardsbergse Mattentaart</b> recipes (Belgian Stew and Puff Pastry tarts)<b>, have a look <a href="http://kitchenlioness.blogspot.com/2015/07/gentse-waterzooi-geraardsbergse.html" target="_blank">HERE</a> - </b>one of these dishes was much beloved by the wonderful<b> Julia Child.</b></p><p><br /></p><p><br /></p><p style="text-align: center;"><a href="javascript:void((function()%7Bvar%20e=document.createElement('script');e.setAttribute('type','text/javascript');e.setAttribute('charset','UTF-8');e.setAttribute('src','http://assets.pinterest.com/js/pinmarklet.js?r='+Math.random()*99999999);document.body.appendChild(e)%7D)());"><img src="https://3.bp.blogspot.com/-9vkj3JxPfxU/UEH4_0iBIBI/AAAAAAAADFA/Fqi8nRryl78/s1600/PinIt.png" /></a></p><p style="text-align: center;"><br /></p>Andrea_TheKitchenLionesshttp://www.blogger.com/profile/05188562947486964076noreply@blogger.com2