Month: September 2021

Belgian pear and apple popover

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Are you looking for an original dish for your breakfast or brunch? Then these fluffy Belgian pastries are definitely worth a try! These popovers are also perfect for an afternoon tea!

Ingredients for 20 popovers:

  • 475 ml whole milk
  • 2 el unsalted butter
  • 255 g flour
  • 3/4 teaspoon baking powder
  • 1 1/4 teaspoon fine salt
  • 1 1/2 teaspoon black pepper
  • 5 eggs room temperature
  • 20 g poppy seeds
  • 20 g sesame seeds

For the compote of apples and pears:

  • 2 apples
  • 2 pears
  • 200 g dried or fresh abricotes
  • 100 ml water
  • 1 staranise
  • 1 cinnamon stick
  • 1 vanilla stick
  • Additional supplies: baking tins

Directions:

Preheat oven to 220°C and grease the baking tins with a little bit of butter. Add the milk and butter together in a saucepan and heat them over low heat to max. 45°C. Remove it from heat and set aside.

Take a mixing bowl and strain the flour into it. Add the baking powder, salt and pepper. In another mixing bowl mix the eggs for several minutes until you get a nice yellow frothy mass.

Pour the milk into a trickle near the eggs while mixing at a lower setting. Now also add spoon per spoon the flour mixture and mix for another minute..

In the meantime, heat the molds in the oven for about 3 minutes. Remove them from the oven and fill them for 2/3rd with the mixture. Sprinkle a little seeds over it. Now lower the temperature of the oven to 200°C and bake the popovers for 30 to 45 minutes.

Meanwhile, make the compote: Peel the apples and pears and cut them into “brunoise” (small cubes). Also chop the apricots fine. Put everything together in a saucepan and add the water, star anise and cinnamon stick. Cut the vanilla pod lengthwise into 2 and add.

Take a sheet of parchment paper and cut out a circle the size of the saucepan. Cover the whole thing with it. Let the fruit soften over a low heat. Check regularly and add water if necessary, add a little moisture (water). Remove the popovers from the oven and serve them with the lukewarm compote.

Fine gingerbread cake not only for the festive season

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For the dough: 110 g spelt biscuit/biscotte nature alternatively »normal« biscotte (rusk from ANCO), 8 eggs size M, 100 g citronate, 100 g orangeate (orange peel candied), 200 g raw cane sugar,  500 g ground, roasted almonds (alternatively hazelnuts), 1 tbsp cinnamon,  3/4 tsp ground cloves, 1 Msp. Nutmeg

Original chocolate casting 75 g dark couverture 75 g coffee-cream-chocolate

Alternatively: 150 g chocolate of your choice 1 tsp coconut oil

1. Preheat the oven to 140°C convection or 160°C top/bottom heat. Line a baking tray with a sheet of baking paper. Rub the biscuits-rusks.

2. Chop lemon and orangeate very fine. Alternatively, you can put it in a shredder together with half of the eggs and chotter very finely.

3. In a large mixing bowl, mix the eggs with the raw cane sugar. Add the finely chopped orangeate and citronate, if you don’t already have half the of them in the eggs.

4. In a second bowl, mix the remaining dry ingredients. Stir them under the egg mass. The dough is very tough and sticks, which is why it is best to use a food processor for this.

5. Spread the gingerbread dough with a cake pallet smoothly and evenly on the prepared baking sheet.

A whole sheet full of gingerbread

1. Slide the tray with the gingerbread into the preheated oven for about 30 minutes. If the sheet comes out of the oven after this time, the dough still looks relatively raw. But it is not ;). Let the gingerbread cool.

2. Chop the chocolate of your choise into small pieces and gently melt it over the water bath. Stir a teaspoon of coconut oil under the melted chocolate. Spread evenly over the cooled gingerbread.

3. Now let the chocolate put on a little. Before it is completely hardened, you cut the gingerbread from the sheet only into bite-sized pieces and they are ready for the festive season.

4. Optionally, you can of course also decorate the chocolate with Christmas sugar decoration, chopped nuts or other treats before the festival.

Chocowaffels with orange-lemon flavored mascarpone cream

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Ingredients for approx. 15 rectangular chocolate waffles with cheesecake cream

Orange-Cheesecake cream:1 tsp orangezest of an organic orange, juice of half of a lemon, 2 tbsp orange juice, 200 g mascarpone, 200 g cream cheese, 1 packet of vanilla sugar• 50 g icing sugar

Schokoladen-Waffels: 250 g flour, 50 g cocoa, 2 tsp baking soda, 60 g brown raw cane sugar, 1 packet of vanilla sugar

1/2 tsp salt, 2 eggs (size L), 40 g sugar, 75 g tasteless cooking oil, 420 g whole milk

optional: 75 g dark chocolate

Optional: fresh orange slices, chocolate grating for garning

When preparing the chocolate waffles, it’s best to start with the cheesecream topping. The cream of cream cheese and mascarpone with a fruity orange can then wait in the fridge for the freshly baked waffles

Cheesecake Creme mit einem Hauch Orange

First wash an organic orange and lemon under hot water and pat it dry. Then rub off fine crests of one half of the orange (be aware of that the white spots taste bitter!) and the lemon as well. Then halve the orange and squeeze the juice out of one half. Cut the other half into decorative slices or quarters.

Mix the mascarpone with the cream cheese in a small bowl. Add vanilla sugar, icing sugar and stir the cream smoothly together with a teaspoon of orangezest and about two tablespoons of orange juice and the juice of the half of the lemon. Place the orange cheesecake cream in the refrigerator until using.

Preparation of fluffy-juicy chocolate waffels

Continue with the waffle dough. First, preheat the waffle iron. Provide some butter and a heat-resistant baking brush that you can use to grease the iron before baking. (I prefer to butter to use rather than oil to grease the waffle iron because the waffles can simply be detached better from the waffle iron.)

Now mix the flour together with the baking powder, brown sugar, vanilla sugar and with a pinch of salt in a large mixing bowl. Then separate the eggs and beat the eggwhites until stiff while slowly letting the sugar trickle in. Then mix the eggyolks with the oil and milk.

Note: By whipping the eggs separately the waffles become particularly fluffy.

Form a hollow in the middle of the flour bowl and pour the egg yolk mixture into it. Then mix everything together. Now add the whipped eggwhites in until a smooth dough is formed.

If you want, you can finally put in some chopped or grated dark chocolate in. I really like it when there is a small chocolate piece in the freshly baked waffles here and there.

Now the waffle dough only has to be baked in portions. For me, it was almost exactly two ice cream portioning spoons per waffle field of dough, which was allowed to sizzle in the hot, greased iron for almost exactly 5 minutes.

How long your waffles take exactly, however, depends on your waffle iron and the set temperature level. In addition, experience has shown that it is somewhat more difficult to recognize the right degree of browning or cooking with chocolate waffles. But after the first test waffle you get the hang of it with the perfect baking time. When the waffles are ready put them aside.

Time for the enjoyment

Before enjoying the crispy-fresh feast, all you have to do topping them with cheesecake cream and garnish to your heart’s content with fresh orange pieces and grated chocolate. Isn’t this a feast for all the senses?

How do you actually conjure up a chocolaty, autumnal moment of enjoyment is up to you! You have only one more task: make it delicious!

Creamy pumpkin soup with bacon on top

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This is an easy pumpkin soup made with fresh pumpkin. Thick, creamy and full of flavor, this is THE pumpkin soup recipe you will make over and over again! On cooler days, there’s nothing better than dunking crusty bread into a big bowl of creamy pumpkin soup.

You need:

Pumpkin – Peeled and chopped into large chunks (or purchase it pre-cut). See below for the best pumpkin to use and recipe notes for canned pureed pumpkin option; I recommend using a Crown Prince pumpkin for this indulgent soup!

Onion and garlic – the secret ingredient that adds extra savor into the soup flavor;

Stock/broth and water – for a tastier pumpkin soup, don’t skip the broth!

Milk, cream coconut milk or half and half stirred through at the end. Here’s my view on cream. Does it make it better? Yes, insofar as adding richness to the soup. Is it necessary? Absolutely not. You do NOT need cream to make the soup thicker. All the thickness comes from the pumpkin itself. I usually make Pumpkin Soup with milk instead.

Spices-caraway seeds, nutmeg, star anise, garam masala

Bacon stripes: fried

Pumpkin oil and balsamic vinegar for extra flavor!

If you don’t have cream but want extra richness in your soup, just add a touch of butter!

Method: 4 easy steps away from this easy pumpkin soup which is thick and creamy!

  1. Place peeled pumpkin, sweet potato, carrot, onion, garlic, ginger, broth and water into a pot;
  2. Boil rapidly for 15 minutes until pumpkin is very tender;
  3. Use a stick blender or transfer to blender to blitz smooth; and
  4. Adjust salt and pepper to taste, caraway seeds, nutmeg, curry or garam masala (optional) then add either milk OR cream – whichever you prefer.
  5. Fry the finelly chopped bacon.

A bit of chopping, plonk it all in a pot, blitz, spoon 1 tbsp og pumpkin oil and balsamic vinegar, season then serve.

And this is what you end up with – a thick and creamy pumpkin soup that’s full of flavor. Garnish with pumpkin seed and pour over balsamic vinegar or pumpkin oil. You’ll be mopping up every last bit of this with your bread!

Second soup recipe the Canadian version

Ingredients: 1 tbsp vegetable oil, 50g butter, 1onion, finely chopped, 150 maple cured bacon, cut into small pieces

½ Crown Prince pumpkin or onion squash, peeled, deseeded and cut into medium chunks (you need about 500g pumpkin flesh), 1l chicken stock, 100ml double cream, 3 tbsp pumpkin seeds, toasted, maple syrup for drizzling

Directions: STEP 1

In a large, heavy-bottomed pan, heat the oil with 25g butter. Add the onion and a pinch of salt and cook on a low heat for 10 mins or until soft. Add 60 g bacon and cook for a further 5 mins until the bacon releases its fat. Then increase the heat to medium, add the pumpkin and stock and season. Bring to the boil, then reduce the heat to a simmer, cover with a lid and cook for about 40 mins until the pumpkin is soft. Pour in the cream, bring to the boil again and remove from the heat. Set aside some of the liquid, then blend the remaining pumpkin until smooth and velvety, adding liquid back into the pan bit by bit as you go (add more liquid if you like it thinner). Strain through a fine sieve, check the seasoning and set aside

STEP 2

Melt the remaining butter in a pan over a high heat and fry the rest of the bacon with black pepper for 5 mins. Divide the bacon between four bowls, reheat the soup and pour over. To serve, sprinkle over the pumpkin seeds and drizzle with maple syrup.

Pancake with quark filling and with raspberry granita

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For the pancake: 300 gr flour, 300 ml milk, 10 ml oil, 200 ml sparkling water, 2 eggs, pinch of salt and sugar

For the filling: 500 g quark, 150 ml tejszín, 1 tbsp sugar, 2 pack of vanilla sugar, 1/2 of a lemon

For the top: icing sugar

To prepare the pancakes: mix well the ingredients. If they are too dense, diluted with milk or soda water, if they are too dilute, flour is added. Let the flour suck itself to stand for 2-3 hours. The pancake nod will be a little thicker than the oil.

Fry the pancakes in an oiled pan.

Mix the filling thoroughly and put 1-1 tablespoons on the pancakes, then roll them up. Serve sprinkled with icing sugar.

Fort he raspberry granita: 400 gr raspberry frozen, 600 ml water, lemon, ginger grated, 1 teaspoon vanilla extract, 40 gr sugar, 30 ml vodka, 1 tbsp honey

Bring the water to the boil with the spices and leave to bead over a low heat for a quarter of an hour. When it has cooled, mix it with the raspberries, transfer quickly into the espuma thermos, freeze in the freezer, but meanwhile stir twice.

Vanilla cream mousse or espuma: Beat up 1 dl of milk with the right amount of vanilla pudding powder. Whisk in 1 dl of cream and stir in the vanilla pudding. Place in a cream press form and garnish the pancake bowl with small roses. Sprinkle over it with fresh rasping, dispense the granitan and serve with a few more lavender flowers. The artwork is ready!

Cooking with gomashio

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Have you heard of Gomasio? No, then here are the infos about it: It is a sesame salt which is so aromatic and tasty therefore it adds extra flavor to simply dishes, such as steamed vegetables.

In Japanese, “goma” means “sesame” and “shio” means “salt”. Gomashio has been used in their cuisine for centuries.  It is as common in Japanese households to find Gomashio on the meal table, as it is to find a salt shaker on the table in western homes. It comes in three popular flavours: To prepare it you need only two ingredients: sesame seeds and salt. You toast both and pestle them in a mortar. Sesame is very good to your body because it contains calcium and eight essential amino acid. In Japan gomshio is traditionally made from black sesame seeds. Have fun and make some gomashio spice.
Traditional Gomashio This is a time-honoured recipe – simply roasted and ground sesame seed with salt. It has the highest concentration of salt in the salt-to-sesame seed ratio. Use as a condiment anywhere you would typically use salt – on rice or other cooked grains, eggs etc.
Sea Vegetable Sesame Sprinkles The same recipe as Traditional Gomashio plus added flavour and nutrition from kelp and dulse, with a dash of tamari soy sauce. It has less salt than the Traditional Gomashio. Sprinkle on cooked grains, potatoes, popcorn, eggs, rice, salads – anywhere you would use salt but want some extra flavour.
Salt-Free Sea Vegetable Sesame Sprinkles Organic, unhulled, sesame seed roasted with dulse and kelp and a little dash of soy sauce. No salt is added. People on a salt-reduced diet love it for the extra flavour it gives to rice, potatoes, salads, veggies etc. It is also wonderful on fruit salads, puddings, and ice cream.

Gomashio (also spelled gomasio) is a dry condiment, similar to furikake, made from unhulled sesame seeds goma) and salt shio). It is often used in Japanese cuisine, such as a topping for sekihan. It is also sometimes sprinkled over plain rice or onigiri Some commercially sold gomashio also has sugar mixed in with the salt.
The sesame seeds used to make gomashio may be either tan or black in color. They are toasted before being mixed with the salt. Occasionally the salt is also toasted. The ratio of sesame seeds to salt varies according to taste and diet, generally ranging between 5:1 (5 parts sesame seeds to 1 part salt) and 15:1. Gomashio is often homemade, though it is also commercially available in glass or plastic containers.
Gomashio is also a part of the macrobiotic diet, where it is used as a healthier alternative to ordinary salt. Generally, the gomashio used in macrobiotic cuisine will contain less salt than traditional Japanese gomashio (a ratio of 18 parts sesame seeds to 1 part salt is recommended for some individuals with a particularly restricted diet) and made by hand grinding in a suribachi
Gomashio is also used in the Japanese to describe a head of hair containing both white and black hair strands that intermingle, similar to the English idiom “salt and pepper”.