Küchenlatein (Mein Küchentagebuch) : topic:IMMB SHF

SHF: Spekulatius-Tiramisu

ostwestwind — 2009-12-25T10:30:00Z

It has been a while that I participated in Sugar High Friday, a blogging event created by Jennifer of The Domestic Goddess. The Holiday theme of the 60^th edition is hosted by Cherrapeno. I use the chance to present our dessert on Christmas Eve.

Spekulatius-Tiramisu

A simple, but light and delicious dessert. Spekulatius are spiced biscuits in the shape of a human or other figure, eaten at Christmas in Germany.

Crumb 8 spiced cookies and whip 200 grams cream with 2 tsp. icing sugar. Alternately layer the crumbs and whipped cream in small cups. The last layer should be cookie crumbs. Serve and enjoy.

The recipe is from Lea Linster, a Luxembourgian chef.

Pages: 1 2

Technorati Tags: Sugar High Friday

World Bread Day 2009 - Yes we bake: Homemade rustic country loaf

ostwestwind — 2009-10-16T07:05:00Z

I've been up to my ears in work lately, I hadn't plenty of time and leisure to bake bread. Baking bread is not very difficult, but you shouldn't be in a hurry. In the November issue of GoodFood I found a recipe for a

Homemade rustic country loaf

which perfectly fitted into my busy schedule. Easy but delicious!

I followed the recipe below, but I used my KitchenAid on speed 1-2 for 7 minutes to knead the dough in step 3. There is a nice video how to knead bread by hand. I used a banneton for proofing and a baking stone for baking. I used two steam bursts to produce steam with my moisture plus oven.

-=========	REZKONV-Recipe - RezkonvSuite v1.4
Title:	Homemade rustic country loaf
Categories:	Baking, Bread, Yeast
Yield:	10 Slices

Ingredients

H		FOR THE STARTER
225		Gstrong white bread flour, 8 oz Ulrike: wheat
		-- flour Type 550
1	teasp.	Fast-action dried yeast
200	ml	Water, warm
H		FOR THE BREAD
500	grams	Strong white bread flour, 1 lb 2 oz, plus extra
		-- for kneading and dusting Ulrike:
		-- wheat flour Type 550
2	teasp.	Fast-action dried yeast
2	teasp.	Salt
75	ml	Plain yogurt, 2 1/2 fl oz
150 - 200	ml	Water, warm
		Oil, for greasing

Source

GoodFood Magazine, November 2009

	Edited RK 10/12/2009 by
	Ulrike Westphal

Directions

1. First, make the starter. Tip the flour and yeast into a bowl. Pour over 200 m1 warm water, use a wooden spoon to mix together, then cover the bowl with a piece of oiled cling film. Leave in the fridge overnight, after which the dough should look fairly frothy and bubbly, with a sweet yeasty smell.

2. Now make the bread. Tip the flour into a bowl along with the yeast and salt. Pour 150 ml warm water and the yogurt into the starter mixture, stir until well combined, then pour this into the bowl with the flour. Use a spoon to bring the mixture together into a ball - this will take a couple of mins as the flour needs to absorb the water. Add another 50 ml water if the dough feels tight.

3. Tip out the dough onto a surface lightly dusted with flour. Push down and away, using the heel of your hand to stretch out the dough, then fold the outside edge back over itself to make a ball again. Twist the dough round a bit and start again. Keep kneading like this for about 10 mins, depending on how vigorous you are (b). When it's ready, the dough should feel slightly springy when touched and have a smooth surface when shaped into a ball. Alternatively, you can knead the dough for about 5 mins in a table-top mixer or food processor with a dough attachment.

4. Lightly oil a large bowl and place the dough inside. Oil a piece of cling film, lay this loosely over the top, then leave in a warm, draught-free place until nearly trebled in size - this can take from 45 mins to about 1 1/2 hrs. Remove the cling film and punch down the airy dough with your hand. Tip out onto your floured surface, knead a couple of times until smooth and the air has been knocked out, then lightly oil a large baking sheet. Shape the dough into a round ball and place on the sheet. Re-cover with the oiled piece of cling film and leave until doubled in size, about 1 hr.

5. Heat oven to 230 °C/210 °C fan/gas 8. Place a roasting tin on the bottom shelf of the oven and carefully half-fill with boiling water from the kettle. Leave in the oven for 10 mins so it gets steamy. If your dough has spread, gently tuck the ends under to make a neat ball, then use a sharp knife to make a few slashes across the bread before lightly dusting with flour. Place the baking sheet on the top shelf of the oven and bake for 20 mins. Turn the heat down to 220 °C/200 °C fan/ gas 7, bake for 25 mins more, then take out of the oven. Tap the bottom of the loaf - it should sound hollow. Return to the oven for another 10 mins if not. Leave to cool on a wire rack. Great with a bowl of soup, as a chunky sandwich or, best of all, lightly toasted with some butter and jam.

:PER SLICE 265 kcals, protein 9g, carbs 56g, fat 2g, sat fat none, fibre 2g, sugar 2g, salt 1.02g .a
:PREP 20 mins plus overnight resting and 2 hrs rising
:COOK 45 mins

=====

BBD #22: Sweet Breads - Mandelmilch Brot

ostwestwind — 2009-07-06T10:00:00Z

Heute Morgen gab es zum Frühstück Dan Lepards

Mandelmilch Brot

Ein leicht süßliches Brot, das genau zum Thema des BreadBakingDay #22 passt, dessen Gastgeberin diesmal Stefanie von Hefe und mehr ist. Das leckere und lockere Brot wird es sicher noch öfter geben, allerdings würde ich für das nächste Mal eine größere Form wählen.

==========	REZKONV-Rezept - RezkonvSuite v1.4
Titel:	Mandelmilch Brot
Kategorien:	Backen, Brot, Hefe
Menge:	1 Rezept

Zutaten

150	Gramm	Manitobamehl
350	Gramm	Weizenmehl Type 550
1 1/2	Teel.	Salz
150	Gramm	Mandeln, blanchiert
20	Gramm	Zucker
325	Gramm	Wassser
2	Teel.	Frischefe; 13,6 g, Ulrike: 3,8 g Trockenhefe

Quelle

Dan Lepard
The Handmade Loaf:
Contemporary European Recipes for the Home Baker
(Mitchell Beazley Food)
ISBN: 978-1840009668

	Erfasst RK 02.07.2007 von
	Ulrike Westphal

Zubereitung

In einer Schüssel die Mehle mit dem Salz mischen.

Die Mandeln mit 100 ml Wasser und Zucker zu einer dicken Paste verarbeiten (Mörser, Mixer). Dann das restliche Wasser und die Hefe einrühren. Dann das Mehl vorsichtig einrühren und 10 Minuten stehen lassen.

Mit der Küchenmaschine 8 Minuten (KitchenAid Stufe 1) langsam und 4 Minuten schnell (KitchenAid Stufe 3) zu einem weichen, noch etwas klebrigen Teig verarbeiten, der sich nicht vollständig von der Schüssel löst.

Den Teig abdecken und bei etwa 21-25°C gehen lassen, bis sich das Volumen etwa verdoppelt hat.

Eine Kastenform von 20,5 x 11 x 10 cm (Ulrike: besser 23 x 11 x 9,5 cm) mit Backpapier auskleiden. Das Brot zu einem Laib mit Länge der Form formen und mit der Nahtseite nach oben in die Form geben und etwa 1,5 h gehen lassen. Die Oberfläche leicht mit Mehl bestäuben.

Den Backofen auf 210°C/410°F/Gas 6,5.

Das gut aufgegangene Brot in der Mitte des Ofens 25 Minuten backen, dann die Tempertur auf 190°C/375°F/Gas 5 reduzieren und weitere 20 Minuten backen, bis das Brot goldbraun ist. Auf einem Gitterrost abkühlen lassen.

=====

Click here for the posting in English.

Pages: 1 2

Technorati Tags: breadbakingday, bbd, bread

BBD #21: Pizza Party - Pizza mit karamellisierten Zwiebeln, Brie und Zucchini

ostwestwind — 2009-06-15T13:15:00Z

Click here for the posting in English.

Zum zweijährigen Jubiläum des Bread Baking Day lädt Zorra zur Pizza Party. In der "Vegetarian Summer" Ausgabe von GoodFood lachten mich gleich 4 vegetarische Pizzavarianten an, wovon Sohn No. 1 und ich heute die

Pizza mit karamellisierten Zwiebeln, Brie und Zucchini

ausprobiert haben. Womit auch gleich die Mengenangaben klargestellt sind: Das Rezept sollte für 2 bis 4 Portionen reichen, es reichte genau für einen im Längenwachstum befindlichen Teenager und eine Punkte zählende Mutter.

Zweifellos eine sehr gelungene Kombination.

Die Rezepte gibt es in englischer Sprache hier «click»

Pages: 1 2

Technorati Tags: breadbakingday, bbd, pizza

BBD#20 - Multigrain 7 Grain Bread with two seeds

ostwestwind — 2009-05-27T04:37:00Z

Rachel from Tangerine's Kitchen is this month's host for Bread Baking Day (#20). She chooses multigrain breads, which means that more than one grain is used for the bread. If you say multigrain bread in Germany, you mean bread from cereal grains, the fruit seed of grasses. And funny but true, buckwheat also counts as a cereal grain, seeds like lineseed, sesame or sunflowers don't .

I used a recipe from Baker Süpke to bake a bread with seven cereal grains: buckwheat, millet, barley, maize, oats, spelt, rye, wheat and the oil seeds linseed/flax and sesame.

-=========	REZKONV-Recipe - RezkonvSuite v1.4
Title:	7 Grain Bread with two seeds
Categories:	Baking, Bread, Sourdough
Yield:	2 Loaves à 500 g

Ingredients

H		HOT SOAKER
45	grams	Buckwheat, coarsely ground
45	grams	Spelt, coarsely ground
45	grams	Barley, coarsely ground
45	grams	Polenta, coarse
45	grams	Millet, whole
35	grams	Rolled oats
11	grams	Linseed
11	grams	Sesame seed
14	grams	dark malted and toasted flour (for the colour)
11	grams	Salt
210	ml	Water
H		SOURDOUGH
110	grams	Rye flour type 1150, dark rye
90	ml	Water
10	grams	Starter
H		PREFERMENT
120	grams	Wheat flour type 550, AP
1	gram	Salt
0.3	gram	Dry yeast
80	ml	Water
H		FINAL DOUGH
		Preferment, sourdough, hot soaker
215	grams	Wheat flour type 550, AP
2	grams	Dry yeast
65	ml	Water, cold

Source

modified recipe from Baker Süpke

	Edited RK 05/18/2009 by
	Ulrike Westphal

Directions

Make hot soaker at least 3 h before baking or with the sourdough and preferment.

SOURDOUGH: Mix all ingredients together and let stand at room temperature for at least 18 h.

PREFERMENT: Mix all ingredients together and let stand at room temperature 2 h , than store in the fridge.

FINAL DOUGH : Knead 8 min KitchenAid speed 1, 4 min KitchenAid speed 3 .

Let dough rest for 30 min. Divide in 2 pieces à 600 grams and form loaves. Roll loaves in oats or seeds. Let proof for about 45 -60 min in proofing baskets. Turn on a peel and make 4 incisions. Bake with a lot of steam for about 45 minutes at 230 °C for 2 minutes on a baking stone. After 2 min. let steam escape from oven and lower temperature to 190 °C

Miele H 5361: Klimagaren 230 °C, 1 steam jet, 6 min. after steam jet bring loaves into the oven. Let escape steam after 2 minutes and lower temperature to 190 °C.

=====

I also send this bread to Susan's weekly Yeastspotting

Technorati Tags: breadbakingday, bbd

Waiter! There's something in my...Mini lemon curd sponge pudding

ostwestwind — 2009-02-28T07:30:00Z

It's been a while since I participated in Waiter! There's something in my... This month the passionate cook asks for hot puds. The small portions from our Ham & Leek Cobbler yesterday longed for dessert. For my always hungry teenaged boys I served

Mini lemon curd sponge puddings

They didn't last long, very delicious.

-=========	REZKONV-Recipe - RezkonvSuite v1.4
Title:	Mini lemon curd sponge puddings
Categories:	Dessert
Yield:	4 to 6 Servings

Ingredients

2		Lemons , zested and juiced
100	grams	Sugar
2		Eggs, size M
100	grams	Butter , plus extra for the moulds
100	grams	Self-raising flour
		Or
98	grams	Wheat flour Type 405 + 2 grams baking powder
6	tablesp.	Lemon curd

Source

Recipe from olive magazine, April 2007

	Edited RK 02/27/2009 by
	Ulrike Westphal

Directions

1. Butter 4 x 150 ml plastic pudding moulds (6 100 ml moulds). Whizz the butter, sugar and lemon zest in a food processor until pale and fluffy. Mix in the eggs one by one. Add the flour and pulse until incorporated. Divide between the moulds then cover with a lid or clingfilm and microwave on medium 650 W for 4 minutes (3,5 minutes 720 W). Heat the lemon curd with a squeeze of lemon juice in a small pan. Spoon over the top and serve.

Wash unwaxed lemons in warm water before zesting. The zest contains the oil with all the flavour.

=====

Technorati Tags: Waiter there's something in my, pudding

A taste of terroir: Förtchen

ostwestwind — 2009-01-12T07:30:00Z

For the 3 ^rd time Anna of Anna's Cool Finds asked for A taste of terroir.

I already mentioned that I live in the northernmost Bundesland of Germany, Schleswig-Holstein: The land between two seas, between the Baltic Sea and the North Sea. Until 1864 the northern part Schleswig belonged to Denmark, where the writer and lyricist Theodor Storm was born. One of his favourite dishes were Förtchen, in Danish Æbleskiver. He liked the German version so much, that he wrote a nursery rhyme about Futtjes, low German for Förtchen.

You need a special pan to bake Förtchen. My grandmother had a pan with 7 indentations for a gas stove, my mother in law has a large pan for a coal-fired stove like this. Meanwhile you can buy pans with plain bottoms for electrical stoves. I borrowed this pan for baking Förtchen

There are different batters for Förtchen in all regions of Schleswig-Holstein. This cookbook from 1920 has 5 different recipes for Förtchen. The book recommends a mixture of lard and butter. My grandmother always baked them with yeast and raisins, so did I.

The Förtchen are done if they look inside like this.

Technorati Tags: A Taste of Terroir

BBD # 15: Festive Breads - New Year Pretzel

ostwestwind — 2008-12-31T23:01:00Z

Annarasa chose "Festive Bread" for the 15 ^th edition of Bread Baking Day. I baked a Pandoro for the Culinary Advent Calendar. Fortunately the festive season means the time around and including the Christmas and New Year holidays. So I baked a

New Year Pretzel

A pretzel is the symbol for infinity, it is understood as a good luck charm or blessing. In some regions of Germany sharing the New Year Pretzel with others promises luck and well-being.

-=========	REZKONV-Recipe - RezkonvSuite v1.4
Title:	New Year's Pretzel
Categories:	Baking, Yeast
Yield:	1 Recipe

Ingredients

H		PREFERMENT
250	grams	Wheat flour 550, US: AP
200	grams	Milk ca. 30° C
7	grams	Dry yeast
		Or
25	grams	Fresh yeast
H		FINAL DOUGH
475	grams	Preferment
250	grams	Wheat flour 550, US: AP
5	grams	Baking malt
5	grams	Gluten
75	grams	Sugar
100	grams	Butter
100	grams	Egg, 2 large eggs
5	grams	Salt
1		Lemon, the peel, finely groung
H		GLAZING AND DECORATING
1		Egg, about 50 grams
		Hail sized sugar

Source

Backtag 1/2003

	Edited RK 12/31/2008 by
	Ulrike Westphal

Directions

For the preferment stir all the ingredients together and let rise for at least 40 minutes.

Final dough:

Prepare a smooth dough with all ingredients and let rest for 30 to 40 minutes.

Form a pretzel

Cover with a cloth and let rise well.

Mix egg with a pinch of salt and glaze the pretzel, Sprinkle with haile sized sugar.

Bake about 20 minutes in a preheated oven at 190 °C

=====

Technorati Tags: breadbakingday, bbd

Season's Eatings: Chicken Gumbo with Louisiana Cajun Seasoning

ostwestwind — 2008-12-30T09:24:00Z

Already December 30 ^th and I haven't post my gift from Second Annual Season's Eatings in English. Katie from Thyme for Cooking had this brilliant idea to organize a spice exchange.

I got a parcel from Judith, a retired teacher living now in Virginia, obiously with no blog. Originally she comes from Louisiana and so she send me

Cajun Seasoning,

manifactured in Baton Rouge and a recipe for Seafood Gumbo. Although we live in Schleswig-Holstein, the land between the North Sea and the Baltic Sea, my three gentlemen aren't fond of seafood, especially of shrimps and crabs. Judith recommended also a chicken and sausage version, I cooked on December, 22 ^th as a Slow Cooker version.

Chicken & Sausage Gumbo

It was the first time I made a chocolate coloured roux, but it was worth the effort. Thank you Judith, we enjoyed it. I already thanked you by email, but obviously it ended in the spam or nirvana.

Katie, this was fun again, I can't wait for the third edition, thanks a lot.

Technorati Tags: Season's Eating's

Bread Baking Day #14: Coloured Breads - Pumpkin Seed Bread

ostwestwind — 2008-11-10T15:34:00Z

Boaz from Grainpower chose coloured breads for the 14 ^th editon of Bread Baking Day. The only limitation is that whatever gives the bread colour must be natural. No problem, I like the colour which

Hokkaido Pumpkins

give to the bread crumb. The whole family liked it.

I have already baked breads with pumpkin puree but neither this nor this had this wonderful colour.

Unfortunately I had to take a picture from the whole bread with artificial light.

The recipe is easy. I made a preferment from 125 g all-purpose flour (Weizenmehl 550) , 150 g water, 1/8 tsp dried yeast. About 16 h later I added 250 g pumpkin puree, 375 g all-purpose flour, 30 g toasted pumpkin seeds, 1 tsp. dried yeast and 10 g salt. Knead until the dough comes together and adjust the water or flour amount if necessary. Let rest until doubled in volume, form a boule and proof until a finger print doesn't come out quick. Bake on a baking stone at 220°C for about 40 minutes until the internal temperatur reaches at least 90 °C.

Technorati Tags: breadbakingday, bbd

World Bread Day 2008: Sourdough Croissants

ostwestwind — 2008-10-16T01:30:00Z

Zorra from Kochtopf invites for the 3 ^rd time to World Bread Day.

I always wanted to bake croissants on my own. Since the Danish Braid I know how easy but time consuming it is to make a puff pastry. So my

Sourdough Croissants

had to wait until today. Very delicious, much better than bought.

I chose a recipe from Daniel Leader.

-=========	REZKONV-Recipe - RezkonvSuite v1.4
Title:	Sourdough Croissants
Categories:	Baking, Levain
Yield:	24 Croissants

Ingredients

300	grams	Whole milk
100	grams	Levain (wheat sourdough, 130 % Hydration)
15	grams	Instant yeast
500	grams	All-purpose flour, Weizenmehl Type 550
60	grams	Butter, unsalted, softened
15	grams	Sugar, granulated
10	grams	Sea salt
200	grams	Butter, unsalted, chilled

Source

	modified version of
	Daniel Leader, Local Breads: Sourdough and Whole-Grain
	Recipes from Europe's Best Artisan Bakers, ISBN 0-393-
	05055-6

	Edited RK 10/11/2008 by
	Ulrike Westphal

Directions

MIX THE DOUGH: Pour the milk into a large mixing bowl or the bowl of a stand mixer. With a rubber spatula, stir down the levain to invigorate and deflate it. Scrape it into the milk. Stir in the yeast, flour, 4 tablespoons softened butter, sugar, and salt just until a dough forms.

KNEAD THE DOUGH: With the dough hook, mix the dough on low speed (2 on a KitchenAid mixer) just until the ingredients are well blended, about 2 minutes.

RETARD THE DOUGH: Transfer the dough to a lightly oiled, clear, straight-sided 2-quart container with a lid. Refrigerate for 1 to 2 hours. It will expand only slightly in the cold.

FORM THE BUTTER BLOCK: While the dough is chilling, remove the 14 tablespoons chilled butter from the refrigerator and let stand on the counter until still cool but pliable. Flour a sheet of parchment paper. Place the butter on the parchment and use a lightly floured rolling pin to pound it into a single mass. Cover the butter with another piece of parchment paper and roll it into a 13-cm square, about 1 1/4 cm thick. Wrap the butter block in plastic and refrigerate along with the dough.

FOLD THE BUTTER BLOCK INTO THE DOUGH: Remove the dough and butter from the refrigerator. They should both be firm and cold. Dust a baking sheet with flour and set aside. Lightly dust the countertop with flour and turn the dough out onto it. Roll the dough into a 13 cm x 25 cm rectangle, about 2 cm thick. With the long side facing you, place the butter block on the right-hand side of xhe dough, about 1 1/4 cm from the edge. Fold the dough over the butter, as if closing a book. Pinch the edges together to completely enclose the butter inside the dough. Roll the packet into a ioby-r4-inch rectangle, about 1 1/4 cm thick, dusting the dough and the countertop with more flour as necessary. With the short side of the rectangle facing you, fold the dough in thirds, like a business letter: Pick up the bottom edge and fold it two thirds of the way toward the top; pick up the top edge and fold it one third of the way down, laying it on top of the bottom third. Lay the dough on the baking sheet, wrap with plastic, and refrigerate for at least 1 and up to 3 hours.

MAKE THE SECOND FOLD: Remove the dough from the refrigerator and unwrap. Dust the counter with flour and place the dough on the counter with the long edge facing you. Roll the dough out into a 25 cm x 36 cm rectangle, about 1 1/4 cm thick. Repeat the businessletter fold: With the short side facing you, fold the bottom edge two thirds of the way and toward the top; pick up the top edge and fold it one third of the way down, laying it on top of the bottom third.

MAKE THE THIRD FOLD: Rotate the dough a quarter turn clockwise, so that once again the short side is facing you. Again, roll the dough out into a 25 cm x 36 cm rectangle, about 1 1/4 cm thick, dusting the countertop and dough as necessary. Repeat the business-letter fold to make a neat stack of three layers. Transfer the dough to the baking sheet, cover with plastic, and refrigerate for at least 12 and up to 24 hours.

SHAPE THE CROISSANTS: Cover two baking sheets with parchment paper and set aside. Remove the dough from the refrigerator and unwrap it. b Lightly dust the countertop with flour. Roll the dough out into a 25 cm x 61 cm rectangle, about 1 1/4 cm thick, dusting the counter and the dough as necessary.

Fold the dough in half lengthwise to mark the center line, then open it up again and lay it flat. With a chef's knife or pizza wheel, cut along this center line to make two long strips. Keep the pieces side by side. Use a ruler to measure every 10 cm down the length of each strip, ticking the dough with a knife to mark it. Cut at each mark perpendicular to the center line to make 12 rectangles. Cut each rectangle diagonally to make 2 triangles. You will now have 24 triangles.

Starting at the wide end of one of the triangles, roll toward the tip. Place the rolled croissant on the parchment-covered baking sheet, curving the ends inward to make a crescent shape and making sure that the point is tucked underneath. Repeat with the remaining dough triangles, placing them in rows on the baking sheets and making sure to leave 2 inches between croissants. (If the triangles become too soft to work with, place them in the freezer for a few minutes to firm up.)

PROOF THE CROISSANTS: Let the croissants stand, uncovered, at room temperature (21 to 24 °C) until they are puffy and delicate to the touch, 1 to 1 1/2 hours. (Alternatively, freeze the shaped croissants and bake them later: Place the baking sheets in the freezer until the croissants are firm, at least 1 hour. Peel them off of the parchment paper and transfer to resealable plastic bags. Before baking, let them thaw out on parchment-lined baking sheets overnight or at room temperature for 2 to 3 hours and then let them rise until puffy, about 1 hour.)

PREPARE THE OVEN: About 15 minutes before baking, set the oven racks in the top third and the middle of the oven. Heat the oven to 175 °C.

MAKE THE EGGWASH: Whisk together the eggs, cream, and sugar in a small bowl.

BAKE THE CROISSANTS: Brush the croissants with the egg wash, coating them completely. Slide both baking sheets into the oven and bake the croissants until they are a glistening caramel color, 15 to 18 minutes, switching the position of the baking sheets after 8 minutes for even baking.

COOL AND STORE THE CROISSANTS. Transfer the baking sheets to wire racks, let the croissants cool for 5 minutes, and enjoy them while they are warm.

To store, cool completely and freeze in resealable plastic bags. Let them thaw overnight in the refrigerator, or on the counter for an hour, then reheat in a 175 °C oven for 5 to 7 minutes before serving.

=====

Technorati Tags: world bread day 08, levain, croissant

British Food Fortnight: Cock-a-leekie Soup and Shortbread Fingers

ostwestwind — 2008-10-05T06:00:00Z

This year Antonia from Food, Glorious Food hosts the food blog event for the British Food Fortnight. I participated last year with a pudding, a dish intrinsically tied to British food for me. This year I have two British dishes

Cock-a-leekie Soup

Cock-a-leekie soup is a delicious soup from Scotland often served as a starter at Scottish events such as Burns Night, St Andrews Night and as a Hogmanay treat. Cock a Leekie soup dates back to the 16th century when a fowl would be boiled with vegetables such as leeks to provide a filling broth and this is why Cock a Leekie soup is so named. There are different opinions about the prunes: A traditional Scottish Cock a Leekie soup recipe includes prunes though some cooks will leave the prunes out of their recipe because they are not to everyone's taste. Other chefs will include the prunes in the cooking of Cock a Leekie soup but will remove them before serving the soup.

I served a slow-cooker version of this soup with prunes for a German leek-event, but it also represents British Food. The recipe can be found here (click).

But I don't want to serve a reheated dish, I freshly baked

Shortbread Fingers

Shortbread is generally associated with and originated in Scotland, but due to its popularity it is also made in the remainder of the United Kingdom. There are three kinds of shape for shortbreads, we prefer the "fingers". This time the shortbread is "shorter" than my Petticoat Tails, but I still have to work on the surface.

-=========	REZKONV-Recipe - RezkonvSuite v1.4
Title:	Shortbread Fingers
Categories:	Baking, Cookies
Yield:	26 to 28 Fingers

Ingredients

225	grams	Plain flour
100	grams	Caster sugar
225	grams	Butter, at room temperature
100	grams	Semolina
1		Lemon, grated, if you want lemon shortbread
1	pinch	salt
25	grams	Demerara sugar

Source

http://uktv.co.uk/food/recipe/aid/534953

	Edited RK 10/04/2008 by
	Ulrike Westphal

Directions

1. For the shortbread, lightly grease a baking tray or roasting tin 30 x 23 x 4 cm, and cut a rectangle of foil to fit the base. Lightly grease the foil, and preheat the oven to 160?C/gas 2.

2. Combine the flour, caster sugar, butter, semolina, and lemon rind in a food processor and blend until the mixture comes together as a dough.

3. Press the shortbread into the prepared tin and level with the back of a spatula. Sprinkle the top with the demerara sugar.

4. Bake for about 30-40 minutes, until the shortbread is a pale golden. Leave to cool in the tin for a few minutes before cutting into about 26-28 fingers.

5. Carefully lift the shortbread fingers out of the tin with a small palette knife and leave to cool on a wire rack.

:Prep: 20 min
:Cook: 40 min

=====

Technorati Tags: foodblogging event, British Food, Shortbread

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Bread Baking Buddy: SÛKERBÔLLE - Suikerbrood - Frisian sugerbread - Zuckerbrot

ostwestwind — 2008-10-03T10:32:00Z

Bread Baking Babes' Kitchen of the month is located in the Netherlands. Monique from Living on Bread and Water chose an ancient recipe for Sûkerbôlle, a Frisian sugarbread. The recipe calls for sugar grains/lumps and ginger syrup. The latter was easy to get but the largest sugar grains I can get in Germany is hailstone sized Hagelzucker. Of course we have lump-sugar, which I don't use, but the decorating sugar I have always at hand.

This sugar doesn't give these big holes in the crumb, but it looks nice on the bread.

In Schleswig-Holstein, where I live, we have also a Frisian part: Nordfriesland or North Frisia. And of course we have those beautiful black and white cows, the Holstein-Friesian. We don't have any cows in our backyard like Tanna, but I was able to take a picture with cows ;-) ...

... no chance for them to move. The children were fond of this bread and asked for more, so I have to bake it soon again.

The recipe can be found over at Monique, fortunately it comes in metric units. I had to extend the baking time to approximately 50 minutes, because after 30 minutes the internal temperature was only 60 °C. I baked until the internal temperature reached 90 °C with the thermometer in the bread.

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Around the world in 26 letters: Austria - Poppy rolled Quark Dumplings

ostwestwind — 2008-08-30T06:30:00Z

Prettybaker invites foodbloggers to explore the worlds cuisines in 26 letters. The first letter is of course A...and A is for....Austria. Last year we spent our holidays in Austria, the land of cooked desserts, dumplings and poppy seeds. I own a cookbook "Die österreichische Mohnküche", the Austrian cuisine with poppy. Last year a fellow blogger sent me some white and grey poppy seeds and I decided to prepare some dumplings with grey poppy from that book. There are many ways to make dumplings, I decided to use Topfen, that means pot cheese, in Germany it is called Quark.

Poppy rolled Quark Dumplings

Delicious! In Austria it is quite common to serve a meatless dish, e.g. sweet food as a main course. We enjoyed it for lunch.

-=========	REZKONV-Recipe - RezkonvSuite v1.4
Title:	Poppy rolled Quark Dumplings
Categories:	Dessert
Yield:	10 Servings

Ingredients

2		Eggs
2	tablesp.	Oil
500	grams	Quark
2	tablesp.	Bread crumbs
2	tablesp.	Semolina
1	pinch	Salt
40	grams	Butter, melted
150	grams	Poppy, ground
150	grams	Powdered sugar

Source

Die österreichische Mohnküche:
Tradtionelle und neue Köstlichkeiten
ISBN 3-902351-32-2

	Edited RK 08/29/2008 by
	Ulrike Westphal

Directions

Whisk eggs with oil until foamy.

Add quark, semolina and bread crumbs and salt lightly.

Let rest in the fridge at least for one hour.

Form dumplings and let steep in simmering salted water for about 15 -20 minutes. They are done, if they come to the surface.

Roll dumplings first in melted butter, than in poppy. Sprinkle with powdered sugar.

Any fruity compote will be a nice addition to the dumplings.

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BBD #13: Whole Grain Oatmeal Bread

ostwestwind — 2008-08-27T06:30:00Z

Jude from by Apple Pie, Patis & Pâté chose 100% Whole Grains for 13 ^th edition of Bread Baking Day. During our vacation in Ireland we got only quick breads. We stayed in several B&B's and every host served homemade Irish Soda Bread. I have to admit, I liked it only the first three days, for my palate quickbreads are too crumbly and the soda gives a strange tooth-feeling. I chose a yeasted bread for this edition of BBD, because my sourdoughs need a bit more power.

Whole Grain Oatmeal Bread

A very tasty, but light bread for any kind of sandwich.

-=========	REZKONV-Recipe - RezkonvSuite v1.4
Title:	Whole Grain Oatmeal Bread
Categories:	Bread, Yeast
Yield:	2 Loaves à 700 g

Ingredients

106	grams	Raw old fashioned rolled oats
		OR
106	grams	Raw steel-cut oats
475		Mlboiling water
1	tablesp.	Salt (16.5 g)
7	grams	Active dry yeast
120	ml	Warm water
3	tablesp.	Honey (45 ml)
60	ml	Oil, optional, I used rape seed oil
750	grams	Finely ground whole wheat bread flour ()

Source

	The Laurel's Kitchen Bread Book
	A Guide to whole-grain breadmaking

	Edited RK 08/25/2008 by
	Ulrike Westphal

Directions

Cook the oatmeal in the water until it begins to thicken; add the salt and set aside for several hours or overnight. If you use leftover oatmeal, bring it to room temperature.

Dissolve the yeast in the 60 ml water.

Mix the honey and oil into the oatmeal, and add it and the yeast to the flour. Even if the dough seems very stiff, don't add more water just yet: the flour will absorb water from the oatmeal very slowly, so the dough softens as you work. Knead the somewhat stiff dough for about ten minutes, and if it still seems stiff then, add water gradually by wetting your hands and kneading until the dough has taken in as much water as it requires to become soft and supple. If you use leftover oatmeal that is fairly thin, you may find that you need to add flour on the board instead of water.

Form the dough into a ball and place it smooth side up in the bowl. Cover and keep in a warm, draft-free place. After about an hour and a half, gently poke the center of the dough about 1/2 inch deep with your wet finger. If the hole doesn't fill in at all or if the dough sighs, it is ready for the next step. Press flat, form into a smooth round, and let the dough rise once more as before. The second rising will take about half as much time as the first.

Press the dough flat and divide in two. Shape it into balls and let them rest, covered, until very much softer. Shape gently into hearthstyle or standard 20,32 cm x 10,16 cm pan loaves. Sprinkle a greased baking sheet, pie tins, or loaf pans with rolled oats before placing the shaped loaf on or in them. For a fancy touch, brush the tops of the loaves with warm milk, and then sprinkle with more rolled oats that have been soaked in the warm milk. Let rise once more in a warm place, and bake about 45 minutes at 175°C.

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