Christmas Stollen Scones l Weihnachtsstollen Scones

Inspired by the traditional German Christmas Stollen (Weihnachtsstollen), I decided to bring you a Christmas Stollen Scones recipe - a scone version of the traditional, fruity bread traditionally eaten in Germany at Christmas time and during Advent season.

Just like the classic German Christmas bread, these scones have candied peel, almonds, traditional German Christmas Stollen Spice Mix (Weihnachtsstollen Gewürz) and a thick dusting of icing sugar.

Christmas Stollen Scones (Weihnachtsstollen Scones) 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).

Christmas Stollen Scones l  Weihnachsstollen Scones
(yields about 14 scones)

Ingredients 

For the Scones

• 300g plain (AP) flour (around here Weizenmehl Type 405) OR white spelt flour (around here Dinkelmehl Type 630), plus some for the work surface
• 2 tsp baking powder (Weinsteinbackpulver)
• ½ tsp fine sea salt
• 50g superfine baking (caster) sugar 
• 8g pure vanilla sugar (Bourbon Vanille Zucker)
• 2 tsp Stollen Spice Mix (Weihnachtsstollen/Christstollen Gewürz) the recipe for a homemade Stollen Spice Mix is HERE) OR use Pumpkin Pie Spice (common in American cuisine) OR go with Mixed Spice (popular in British cuisine)
• 6 tbsp neutral tasting oil such as sunflower oil (suitable for baking)
• 5 tbsp milk, room temperature (I use 3.5%)
• 150g Quark (you can substitute Skyr), low fat (around here Magerquark 10%)
• 1 tbsp candied lemon peel, organic if possible (Zitronat)
• 1 tbsp candied orange peel, organic if possible (Orangeat) – OR use a total of 2 tbsp mixed peel instead – OR with just water, sugar and organic/untreated peel make your own
• 100g natural almonds, chopped
• grated peel of ½ orange, organic and/or untreated (you can substitute the zest of 1 organic/untreated lemon)

For the Garnish

• 25g unsalted butter, for brushing on top
• 25g icing sugar, for dusting on top 

Preparation

1. Preheat the oven to 160°C (325°F). 
2. Line a baking sheet with baking parchment paper or a silpat mat.
3. Sift the flour, baking powder, salt, sugar, vanilla sugar and and Stollen Spice Mix (or other spice mix) into a mixing bowl. 
4. Add the oil, milk and Quark (or other fresh cheese).
5. Add the candied peels, almonds and lemon zest.
6. 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).
7. Cut into 14 triangles and place on the prepared baking sheet.
8. Bake for 18 to 20 minutes until risen and springy to the touch. 
9. Transfer to a wire rack to cool slightly. 
10. Melt the 25g of butter and brush the still warm scones immediately with the warm melted butter and sprinkle very generously with icing sugar. 
11. Serve with your favorite tea, coffee, hot chocolate, mulled wine (Glühwein) or non-alcoholic punch. 

For more Christmas Stollen (Weihnachtsstollen) inspiration and lots of information about the history of this famous festive bake, make sure to take a look at:

• Christmas Stollen (Weihnachtsstollen) (HERE) 
• Stollen Spice Mix (Weihnachtsstollen Gewürz) (HERE)  
• Stollen Muffins (HERE) - pictured above
• Christmas Stollen Bar Cookies (Stollenkekse) (HERE) - pictured below

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.

Endless Possibilities: Veggie Pizza Pinwheels with Sweet Potato & Spinach l Unendliche Möglichkeiten: Pizzaschnecken mit Süßkartoffel & Spinat

What’s not to love about Pizza Pinwheels. 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.

In the months (and years) before life slowed down considerably, I made a habit of serving Pizza Pinwheels as an appetizer, part of the antipasti spread 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 tasty-feel-good-rolls 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 alongside bowls of seasonal veggie soups, such as cream of carrot. 

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.

Here then comes the part where you can do as you please and cook as you want. Instead of the good quality store-bought pizza dough, use homemade instead. Sometimes if time and flour stocks permit, I experiment with different types of flour (such as spelt flour) for the pizza dough. And sometimes I like to use puff pastry instead, as do a lot of other homecooks and the pros. I tried a recipe from Yotam Ottolenghi for Pizza Pinwheels with a puff pastry base 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. 

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. 

So last week I found myself starring at some sweet potatoes and fresh baby spinach that needed some attention. And I decided that they would make a formidable filling for some Veggie Pizza Pinwheels – if you want to make them vegan, make sure to use a vegan pizza dough (with just flour, yeast - most vegans eat yeast - water, salt and olive oil) and swap the regular mozzarella that is usually made with sheep's or cow's milk or a mix thereof for a vegan variety – I usually go with an almond or cashew based mozzarella 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).

These Veggie Pizza Pinwheels 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.

Veggie Pizza Pinwheels with Sweet Potato  & Spinach  l Pizzaschnecken mit Süßkartoffel & Spinat
(makes about 12 pinwheels)

Ingredients

• fresh pizza dough, 400g to 600g (14 to 16 ounces), store-bought or homemade and rolled out
• 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)
• 600g baby spinach, washed carefully, dried but with some water still clinging to the leaves (no need to tear off the tender stems)
• 2 spring onions, washed, dried and thinly sliced (you can substitute 2 finely diced shallots)
• 2 garlic cloves, peeled, smashed and finely minced (can be omitted)
• olive oil (suitable for cooking)
• freshly ground black pepper and sea salt (to taste)
• 200g mozzarella cheese, grated (either regular OR vegan)

Preparation

1. 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).
2. Pre-heat your oven to 200°C (400°F).
3. Line a baking sheet with baking parchment or a nonstick baking mat.
4. Dust your work surface lightly with flour.
5. Place the roll of pizza dough on top (or roll out your homemade pizza dough into a rectangle).
6. Spread the sweet potato mixture evenly all over the dough, leaving 2.5cm (1in) of clean border at the top. 
7. Scatter the cooled spinach mixture atop the sweet potato mixture and spred it as evenly as possible (using an offset spatula).
8. Sprinkle the grated mozzarella cheese over the spinach.
9. 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.
10. Bake the pinwheels until the cheese is bubbly and the rolls are turning golden on top, 12 to 15 minutes.
11. Cool the rolls for a few minutes on the baking sheet, then transfer to a serving platter. Best served while still hot.
12. 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.

Enjoy my Veggie Pizza Pinwheels with a small seasonal salad alongside - this time I went with more baby spinach leaves, thinly sliced persimmon (no need to peel) and pomegranate seeds (healthy) that I served with a clementime salad dressing (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). Or serve with a warming, seasonal soup such as a Creamy Roasted Carrot Soup. Or make them part of your antipasti/mezze spread. The possibilities are endless.

Chocoladetaart - Belgian Chocolate Cake

One of the things that I greatly miss during these times is our visits to Belgium, in particular our Saturday-day-trips to the more than charming City of Antwerp (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. 

When I feel a yearning for the distinct taste of Belgian chocolate or a slice of Belgian chocolate cake 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 dark bittersweet baking chocolate and bake a slightly fudgy Chocoladetaart, a Belgian Chocolate Cake 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.

A fudgy center is expected 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.

Chocoladetaart – Belgian Chocolate Cake

Ingredients

• 200g unsalted butter, plus some for greasing the baking pan, cut into chunks
• 150g bittersweet chocolate (with a cacao range of 70%), OR semisweet chocolate (which has a cacao content of around 60% and can be used interchangeably with bittersweet chocolate), preferably Belgian baking chocolate bars, roughly chopped into smaller pieces for melting
• 225g superfine baking (caster) sugar (feinster Backzucker)
• ¼ tsp fine sea salt
• 4 eggs (L), free range or organic, room temperature
• 100g plain (AP) four
• 
  
• unsweetened cocoa powder, preferably Belgian - for dusting the cooled cake (optional)
• powdered sugar - for dusting the cooled cake (optional)

In addition

• springform baking pan (23cm/9in) 
• baking parchment

Preparation

1. Pre-heat your oven to 165°C (325°F).
2. Melt the butter, add the chopped chocolate and stir. Let stand for about 2 minutes to melt.
3. Line a 23cm diameter round springform pan with baking parchment, butter and flour. Knock out excess flour.
4. 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. 
5. Transfer the batter to the prepared cake pan.
6. 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.
7. 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.
8. 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 Salted Caramel Sauce), or fresh berries or seasonal fruit, or just plain - that way you will really taste the wonderful chocolate.

If you are interested in more pics and history from the City of Antwerp, take a look at: 

• A Visit to Antwerp (Belgium) - Part I (HERE) 
• A Visit to Antwerp (Belgium) - Part II - Market Day (HERE)
• A Visit to Antwerp (Belgium) - Part III - Antwerpse Handjes & Philip´s Biscuits (HERE)

Looking for pics and a typical recipe from the City of Bruges, you can take a look at:

• A Visit to Bruges (Belgium) - Part I (HERE)
• A Visit to Bruges (Belgium) - Part II (Speculoos) (HERE)

If you are interested in another recipe for a Belgian-inspired cake, take a look at:

August Baking: Belgian Salted Butter Pound Cake - Backen im August: Belgischer Salzbutter Kuchen (HERE)

And for Gentse Waterzooi & Geraardsbergse Mattentaart recipes (Belgian Stew and Puff Pastry tarts), have a look HERE - one of these dishes was much beloved by the wonderful Julia Child.

November Lebkuchen with white Sugar Icing l November Lebkuchen mit weißer Zuckerglasur

This is what I am calling a perfect November recipe for Lebkuchen (German gingerbread cookies). Many traditional German recipes will call for leaving the dough to rest overnight, or letting the Lebkuchen dry on the baking sheets before baking them off the next day, you might also find yourself hunting down unusual leavening ingredients like potash (Pottasche) or baker’s ammonia (Hirschhornsalz). However, this recipe for easy November Lebkuchen with White Sugar Icing (or as I like to refer to them: 'everyday Lebkuchen') uses ingredients that you will probably already find in your cupboard around this time of year, well, maybe not the candied orange peel (you can substitute with candied lemon peel) but it is widely available come November.

So, if you get hungry for Lebkuchen but do not feel like waiting forever to be able to indulge, give this recipe a try. My taste testers are convinced that they taste absolutely delicious. They are moist, nutty, wonderfully spicy and fruity from the candied orange peel. Plus their frosty glaze makes them look festive.

The one thing to remember before getting started with these, is that you want to prepare the glaze just before the cookies come out of the oven. You make it with icing sugar and a bit of hot water, so that it sets quickly on the warm cookies, and it takes on a sort of frosted appearance as it dries. If you leave the Lebkuchen to cool while you make the glaze, or you make it with cold water, you don’t get the same pretty frosted effect. 

To me, this is a perfect November recipe because it will lift your spirits as these Lebkuchen come together so easily, yet taste as delicious as any sophisticated Lebkuchen recipe.

As far as the spices are concerned, either use a ready-made German Gingerbread Spice Mix (Lebkuchengewürz) or go with Mixed Spice (typically made with allspice, cinnamon, nutmeg, mace, cloves, coriander, and ginger) or mix the spices yourself.

And if you cannot get your hands on baking wafers (Oblaten), make sure to place the Lebkuchen on baking parchment before baking.

November Lebkuchen with white Sugar Icing   (November Lebkuchen mit weißer Zuckerglasur)

(yields about 24 small cookies)

Ingredients

For the Dough

• 40g unsalted butter, room temperature
• 75g soft brown sugar (weicher brauner Rohrzucker/cassonade brune)
• 50ml runny honey (local if possible)
• 1 egg (M), organic or free range
• 40ml milk, room temperature (I use 3.5%)
• 2 tsp ready made Gingerbread Spice Mix (Lebkuchengewürz) OR Mixed Spice OR homemade Gingerbread Spice Mix*
• 1 pinch fine sea salt
• 100g plain (AP) flour (Type 405)
• 100g almond meal OR finely ground natural almonds
• 1 tsp baking powder (I use Weinsteinbackpulver)
• 1/2 tsp baking soda
• 1 tbsp cocoa powder (unsweetened)
• 100g chopped nuts (almonds, hazelnuts, OR walnuts)
• 60g finely chopped candied orange peel (Orangeat), either store bought or homemade
• 24 baking wafers (Oblaten), small (5cm/2in)

For the Sugar Glaze

• 150g icing (powdered) sugar 
• hot water

Preparation

1. Preheat your oven to 180°C (355°F) and line two rimmed baking sheets with baking parchment.
2. Put the butter, brown sugar, honey, egg, milk, gingerbread spice mix and salt in a bowl. Beat until the mixture is well combined. 
3. Add the flour, almond meal, baking powder, baking soda and cocoa powder and mix well. 
4. Finally fold in the chopped nuts and chopped candied peel. The mixture will be soft and sticky, but should not be runny.
5. Divide the dough into 24 portions – take tablespoons of the dough and place on the baking wafers – 12 cookies per sheet. 
6. Bake the Lebkuchen for about 15 minutes, or until they just puff up slightly and look dry and just beginning to brown at the edges. 
7. Just before the Lebkuchen come out of the oven, prepare the simple white sugar icing: sift the icing sugar into a bowl and gradually whisk in enough hot water to make a smooth icing that coats the back of a spoon – you should be able to brush it onto the Lebkuchen, but it should not be too runny or watery. Remove the Lebkuchen from the oven and immediately brush each with the warm sugar glaze. As they cool, the Lebkuchen should take on a „frosted“ appearance. Let the icing set completelely before serving

*Gingerbread Spice Mix (Lebkuchengewürz)

Ingredients

(makes 30 grams/4 tbsp)

• 4 tsp Ceylon cinnamon, ground
• 3 tsp coriander, ground
• 1 tsp cloves, ground
• 1 tsp anise seeds, ground
• 1 tsp nutmeg, ground
• 1 tsp star anise or fennel seeds, ground
• 1 tsp ginger, ground
• 1 tsp cardamom, ground

Preparation

1. Blend all spices together.
2. Store in a tightly sealed small glass jar away from light (or a spice tin). Will keep for four months.

"And I had but one penny in the world, thou should'st have it to buy gingerbread."

William Shakespeare, "Love's Labor's Lost"

For more Lebkuchen inspiration, pls have a look at my other recipes:

• Elisenlebkuchen (Traditional German Gingerbread) (HERE)
• Gingerbread Biscotti (Lebkuchen Biscotti) (HERE)
• Honey-Gingerbread Cutouts (Honig-Lebkuchen-Pferde) (HERE)
• Pains d' Épices de Saint Nicolas (Saint Nicholas Gingerbread/Nikolauslebkuchen) (HERE)

For information on the wonderful Gingerbread Spice Mix (Lebkuchengewürz) I used in my recipe, please visit the 'Pfeffersack & Soehne' (spice merchant from Koblenz, Germany) website for more details (HERE)

Red Swiss Chard & Mushroom Filo Tart l Filotarte mit rotem Mangold & braunen Champignons

Filo pastry is paper-thin translucent sheets of pastry often used in Greek, eastern European and Middle Eastern cuisines. When working with filo, it is a good idea to use several layers together to strengthen the delicate sheets. Filo pastry is widely available in supermarkets or Middle eastern markets, it is sold ready-made in rolled layers, either fresh (in the refrigerated section of the supermarket) or frozen.

Actually, working with filo is easy. There is not even any rolling involved. But you have to work quickly with filo pastry or it will dry out. It is always a good idea to cover it with a clean, damp tea towel while working with it. The layers of filo are usually brushed either with melted butter or oil (I usually use a mild olive oil suitable for cooking) to help them brown. 

You can fry filo or oven bake it and it can be used to make a variety of savory as well as sweet dishes such as the Greek spanakopita (the famous spinach and cheese pie) or sweet baklava (Middle eastern nut and honey pastries).

In general, filo pastry makes a great light tart shell perfect for all year round when filled with seasonal vegetables.

In spring I prepared a delicate Filo Tart with White Asparagus, Goat Cheese & Meadowsweet Blossoms (Filotarte mit weißem Spargel, Ziegenkäse & Mädesüßblüten) (HERE), come November, I like to make this Red Swiss Chard & Mushroom Filo Tart (Filotarte mit rotem Mangold & Pilzen) with red or rainbow Swiss chard and sautéed brown (chestnut) mushrooms.

If you like, you can substitute spinach or even kale for the Swiss chard. And if you prefer to use another type of mushroom, you can use white button, portobello or chanterelle mushrooms – in general any type of mushroom that is in season. No matter which mushroom you choose to use, make sure to pan-fry them before adding them to the chard mixture, as this will add even more flavor.

And if you aren’t really a fan of sesame paste and would rather not use the tahini, you can brush the filo layers with a mild olive oil or melted butter instead. But we love tahini and it does lend a special flavor component here that pairs beautifully with the earthy taste of Swiss chard.

Red Swiss Chard & Mushroom Filo Tart (Filotarte mit rotem Mangold & braunen Champignons)

Ingredients

For the Filling

• 2 spring onions, finely sliced
• 1 garlic clove (optional), finely minced
• a few pepperoncini flakes (Italian chili flakes)
• 500g Swiss chard (red or rainbow), washed and dried – tear the leaves into large pieces and slice the stems (keep the stems separate from leaves)
• 300g brown (chestnut) mushrooms, brushed and quartered
• mild olive oil (suitable for cooking)
• sea salt and freshly ground black pepper
• black and white sesame seeds

For the Pastry

• 5 sheets of ready-made filo pastry, each about 32 x 38cm/13 x 15in
• 3 tbsp tahini (or more – if your tahini is a little too thick for brushing the filo pastry sheets, dilute it with some olive oil)

Preparation

1. In a sauté pan, add some olive oil and sweat the sliced spring onions, garlic (if using), and pepperoncini flakes. Then add the sliced Swiss chard stems and stir while frying over medium heat. 
2. Add the torn leaves and cook for another few minutes – make sure to stir regularly.
3. Taste and season the mixture with freshly ground pepper and salt. Remove from heat and set aside.
4. In a frying pan add some olive oil and fry the mushrooms in batches. If there is some cooking liquid that has not evaporated, make sure to drain it before adding the mushrooms to the Swiss chard mixture. Mix together well.
5. Pre-heat the oven to 180°C (356°F).
6. Lightly oil a 23cm (9in) loose-based fluted quiche pan or pizza pan (which is what I used) that is about 3.5cm (1.5in) deep. Line with baking parchment.
7. Place a sheet of filo pastry in the baking pan, pressing it firmly against the base and sides. Using the tip of a pastry brush, brush the pastry with a little tahini then cover with a second pastry sheet at a right angle to the first. Brush with more tahini and cover with a third sheet at the same angle to the first. Brush with the tahini and cover with a fourth sheet, running in the same direction as the second. Cut the overhanding pastry (optional) and brush lightly with some olive oil. 
8. Scatter the chard-mushroom-mixture over the base of the pastry case and press down lightly, then drizzle a few drops of olive oil over the top.
9. Bake the tart in the pre-heated oven for 25 to 30 minutes OR until the pastry is browned and crisp and the filling is set.
10. Take the tart out of the oven and leave to cool in the baking pan for about 10 minutes before removing.
11. Sprinkle with black and white sesame seeds and serve warm or cold.

If you have never cooked with Swiss chard, this is a great recipe to get started and if you have never used filo pastry for your savory bakes, this is definitely a recipe you would want to try.

For more Filo Tart inspiration on my blog, please have a look at the following:

• December Filo Tart with Mini Brussels Sprouts (Winterliche Filotarte mit Rosenkohlröschen) (HERE)
• Filo Tart with fresh Figs & Prosciutto (Filotarte mit frischen Feigen & Prosciutto) (HERE)
• Crispy, Crackly Apple-Almond Tart (HERE)
• River Cottage "Veg Everyday" Courgette and Filo Rice Pie (HERE)
• Filo Tart with White Asparagus, Goat Cheese & Meadowsweet Blossoms (Filotarte mit weißem Spargel, Ziegenkäse & Mädesüßblüten) (HERE)

Traditonal Irish Barmbrack for Halloween - Traditioneller Irischer Teekuchen zu Halloween

Barmbrack is a traditional Irish fruitcake which is also known as 'Irish Tea Cake', a popular way to celebrate the Halloween season. This truly Irish treat that is served on Halloween night is sometimes also refered to as Halloween Barmbrack.

This recipe makes a really moist, fruit loaf which is packed with flavor from mixed spice and dried fruit. The fruit soaks overnight in strong black tea resulting in plump fruit. 

Traditionally, a ring or other small gadget is baked into the cake – a ring meant you would be married within the year, a pea however the opposite, a stick foretold dispute, the silver coin good fortune and a piece of cloth meant bad luck. So, make sure that everyone in the family gets a slice of Irish Halloween Barmbrack to see what the future holds - weddings, spinsterhood, wealth or poverty!? 

As its Irish language name 'bairín breac' (speckled bread) suggests, barmbrack is similar to the Welsh 'bara brith', a plain, yet richly fruited bread that is also well suited to a generous topping of fresh butter, preferably lightly salted, and also makes for an excellent accompaniment to a pot of tea or a strong cup of coffee.

Before the invention of chemical raising agents, barmbracks would have been leavened with yeast. And the word 'barm' itself denotes the foam that collects at the top of fermenting liquids such as beer, wine or liquor, which would have been scooped off for use in baking. However, most bakers today use baking powder instead.

Barmbrack is also known as 'tea brack', and not just because it goes so well with tea but also because the non-yeasted recipes all call for soaking the dried fruit in black tea overnight. The choice of tea also varies in some recipes - I like to use a good strong black Irish tea that is widely available around here but you can go with any good black tea or maybe even an Earl Grey with its fruity notes or a Lapsang Souchong if you prefer a slightly smokey note. Some recipes also call for a bit of whiskey, which is not traditional, but which does add another layer of flavor – not advisable though if you are planning to serve generous slices to the kids.

Irish Barmbrack for Halloween

Ingredients

(makes one 900g loaf)

• 125g sultanas (golden raisins)
• 125g raisins
• 125g currants (you can substitute with other kinds of dried fruits, including dried cherries, cranberries or blueberries, or dried orange (Orangeat) or lemon peel (Zitronat) or even some glacé cherries but do not exceed the total weight of 375g)
• 250ml strong hot black tea, preferably Irish (you can substiture 50ml whiskey and 200ml tea), you can also use a fruity Earl Grey tea or a smokey Lapsang Suchong
• 225g plain (AP) flour (you can substitute white spelt flour)
• a pinch of fine sea salt
• 2 tsps of baking powder
• 125g light brown sugar such as light muscovado sugar
• 8g pure vanilla sugar
• 1 tbsp Mixed Spice (available at British shops or online - a lovely mixture of mostly coriander, cinnamon, ginger, cloves, nutmeg, and allspice) - you can substitute with a Gingerbread spice mix (Lebkuchengewürz)
• 1 egg (M), free-range or organic

 

Equipment

• 900g(2 lb) baking pan (loaf pan)
• baking parchment

Preparation

1. Place the dried fruit in a bowl and pour over the hot tea (and whiskey, if using). Stir, cover and allow to soak up the liquid overnight.
2. The following day, strain the mixture and keep the liquid.
3. Grease and line your 900g (2lb) loaf pan (11cm x 21.5cm/4.3 in x 8.5in) with baking parchment.
4. Preheat your oven to 180˚C (356°F).
5. Combine the flour, salt, baking powder, brown sugar, vanilla sugar and mixed spice in a mixing bowl. Make a well and break in the egg, using a wooden spoon, mix the egg with the dry ingredients. Add a little bit of the soaking liquid from the dried fruit mix and mix it through, then add more or all - you may not need all the liquid, you are looking for a wet dough. Then stir through the fruit mix until everything is thoroughly combined.
6. Spoon the wet dough into the lined baking pan, place in the oven on the middle shelf and bake for about 60 to 70 minutes - if the cake browns too quickly, make sure to loosely cover it after 30 minutes baking time. Remove from the oven and allow to cool slightly (about 15 minutes) before removing the barmbrack from the baking pan and placing on a wire rack to cool completely – you should wait for the barmbrack to cool completely before cutting into it. 
7. Serve thick slices slathered with good butter, marmelade and strong tea or coffee. The barmbrack keeps very well for a few days and is also utterly delicious when toasted.

NOTE: if you are prefer a more glistening exterior to your barmbrack, brush the still warm cake with a sugar syrup. For the syrup, simmer 1 tbsp sugar and 50ml water until the mixture reaches a syrupy consistency, brush the still warm cake, let the cake cool and then cut into generous slices.

Irischer Teekuchen zu Halloween 

Zutaten 

(für eine mittelgroße Kastenform - 900g -  21.5cm x 11cm)

• 125g Sultaninen 
• 125g Rosinen
• 125g Korinthen (man kann auch einen Teil mit anderen Trockenfrüchten ersetzen, getrocknete Kirschen, Cranberries oder Blaubeeren oder man fügt dem Teig etwas Orangeat und/oder Zitronat hinzu - solange man das Gesamgewicht von 375g nicht überschreitet)
• 250ml starker schwarzer Tee, möglichst irischer Tee (man kann auch für ein besonderes Aroma 200ml Tee und 50ml Whiskey dazu geben) oder für eine blumige/fruchtige Note kann man auch Earl Grey nehmen oder für ein leichte Rauchnote auch einen Lapsang Suchong 
• 225g Weizenmehl (Type 450) - man kann auch Dinkelmehl Type 630 nehmen
• eine Prise feines Salz
• 2 TL Backpulver (Weisteinbackpulver)
• 125g feiner Rohrzucker wie zum Beispiel Muscovado Zucker 
• 8g Bourbon Vanillezucker
• 1 TL Mixed Spice (eine Gewürzmischung, die häufig in britischem Gebäck oder Kuchen verwendet wird und die Koriander, Zimt, Piment, Muskatnuss, Ingwer und Nelken enthält- bekommt man in englischen Geschäften oder online) alternativ kann man auch Lebkuchengewürz verwenden
• 1 Ei (M), Freiland oder Bio

Zubereitung

1. Die Trockenfrüchte im warmen schwarzen Tee (und event. Whiskey) über Nacht einweichen, am nächsten Tag gut abtropfen lassen, dabei die Füssigkeit auffangen.
2. Eine mittelgroße Kastenform (21.5cm x 11cm) einfetten und dann mit Backpapier auslegen.
3. Den Backofen auf 180 °C Ober-/Unterhitze vorheizen. 
4. Das Mehl mit dem Salz, Backpulver, Rohrzucker, Vanillezucker und Mixed Spice oder Lebkuchengewürz vermischen.
5. Dann das Ei zugeben und so viel von der aufgefangenen Flüssigkeit zu dem Teig geben, bis man einen zähflüssigen Teig erhält.
6. Dann die abgetropften Trockenfrüchte unterheben und den Teig in die Form streichen. 
7. Im vorgeheizten Backofen 1 Stunde bis 1 Stunde 10 Minuten backen – nach 30 Minuten Backzeit abdecken, damit die Oberfläche nicht zu dunkel wird.
8. Nach dem Backen den Teekuchen zirka 15 Minuten in der Form ruhen lassen und anschließend auf ein Kuchengitter stürzen und ganz auskühlen lassen bevor man ihn anschneidet. Am besten mit guter gesalzener Butter, Orangenmarmelade und viel heißem Tee oder Kaffee servieren. Der Barmbrack hält sich mehrere Tage frisch (gut einwickeln) und läßt sich ganz wunderbar toasten.

Für zusätzlichen Glanz, sollte man den noch warmen Kuchen mit etwas Zuchkersirup bestreichen: dafür 1 EL Zucker mit 50ml Wasser aufkochen, zu Sirup einkochen und damit den Kuchen einpinseln. Dann den Kuchen erkalten lassen und in Scheiben schneiden.

„(…)Pastie suppers down at Davey's chipper

Gravy rings, barmbracks

Wagon wheels, snowballs.“

Van Morrison: "A Sense of Wonder" (1985)

„The fire was nice and bright and on one of the side-tables were four very big barmbracks. These barmbracks seemed uncut; but if you went closer you would see that they had been cut into long thick even slices and were ready to be handed round at tea.“

James Joyce: "Dubliners" - "Clay"

Please note that this blog post is part of my series for a local/regional radio station, where, throughout the years, I present festive bakes that are closely tied to various holidays and seasons. If you are interested, have a LOOK & LISTEN (in German) HERE.

The various recipes of my series can be found here:

• in January, for Three Kings Day (Dreikönigstag) two kinds of Galette des Rois (Dreikönigskuchen) (HERE)
• for Lent (Fastenzeit) Lenten Soup with Lenten Beugel (Fastenbeugel) (HERE)
• for Good Friday (Karfreitag) the delicious Hot Cross Buns (HERE)
• for Pentecost /Whitsun (Pfingsten) the fun Allgäu Bread Birds (Allgäuer Brotvögel) (HERE)
• for the beginning of the summer vacation, the lovely Sacristains (Almond & Sugar Puff Pastry Sticks) (HERE)
• for St Christopher's Day (St Christophorus), the energy-packed Müsli Power Bars (Müsli Energieriegel) (HERE)
• for Mary's Assumption Day (Mariä Himmelfahrt) my Tear & Share Herb Bread (Kräuterbrot) (HERE)
• for Mary’s Birthday (Mariä Geburt) some very pretty Mary’s Sweet Rolls (Süße Marienküchlein) (HERE)
• for Thanksgiving (Erntedankfest) a delicious and seasonal Thanksgiving Apple Tart with Frangipane (Erntedank Apfeltarte mit Mandelcreme) (HERE)
• for Halloween a Pumpkin Spice Bundt Cake (Kürbis-Gewürzkuchen)
• for St Martin's Day (Martinsfest) the cheerful Sweet Dough Men (Weckmänner) (HERE)
• for St Andrew's Day (Andreastag) a classic Petticoat Tails Shortbread (HERE)
• for Christmas Day (Weihnachten) these Traditional German Gingerbread (Elisenlebkuchen) (HERE) 
• for New Year's Eve a New Year's Eve Pretzel (Neujahrsbretzel)
• for Candelmas Day (Mariä Lichtmess) some delightful Navettes de Saint Victor (HERE)
• for Carnival Season (Karneval) these lovely Carnival Doughnuts (Karnevals-Krapfen) (HERE) 
• for St Patrick's Day a traditional Irish Brown Soda Bread (Irisches Sodabrot)(HERE) 
• for St Joseph's Day a long-forgotten but thankfully re-discovered Sweet Cotton Bread (Baumwollbrot)(HERE) 
• for Palm Sunday (Palmsonntag) these very pretty Palm Pretzels (Palmbrezel) (HERE)
• for Easter Sunday (Ostersonntag) an Easter Brunch at Home with Tarte Flambée (Flammkuchen) (HERE)
• for the Month of May (Marienmonat Mai) these elegant Visitandines de Nancy (HERE) 
• for Pentecost/Whitsun (Pfingsten) festive Beignets (Heiliggeistkrapfen) (HERE) 
• for St John's Day (Johannistag) these sweet St John Cakelettes (Johannisküchlein) (HERE)
• for St Margaret’s Feast Day (Margaretentag)the delightful teacake called St Margaret’s Cake (Margaretenkuchen) (HERE)
• for St Hildegard's feast day these wonderful spice cookies called Cookies of Joy (Nervenkekse)(HERE) 
• for Michaelmas (Michaelistag) buttery Sablés du Mont-Saint-Michel (Buttergebäck)(HERE)
• for Halloween a moist and fruity traditional Irish tea cake called Barmbrack (Irischer Teekuchen) (HERE) - more delicious treats to come very soon.