I liked to use second part of my oven roasted rhubarb in a delicious way, too. And when I saw the Curd-Mousse, that Micha made, I was instantly in love. Micha found the recipe on Verenas Blog Schlammdackel, and Verena found it at Living at home. In the original recipe, the Mousse was made with sea buckthorn berries, but Micha used strawberries instead. I like strawberries as well but the fact that I’m allergic against them made it necessary to change the recipe.
To cut a long story short: I made the Mousse with oven roasted rhubarb instead of buchthorn berries or strawberries. And that tasted great, too.
I think this Mousse is a great basic for a lot of different fruits. I can not wait to try it with some fresh blueberries, or raspberries, or…
Of course I did not only make a variation of Martins recipe, I although baked the dough with the orginale Orangefilling. I used the same dough as for the Saffron Stars, again with reduced sugar amount. The Orange swirls are sweet enough with all the sugar in the filling.
The advantages of the long and slowly proofing over night I explained already at the Saffron-Star post, and so I will only speak how great the Orange swirls taste. They taste very intense of Orange, with hints of saffron and caramel. Maybe the saffron is not necessary in this recipe because the orange aroma is the central taste of this sweet pastry.
In my eyes you can eat it all the time: you can eat it as breakfast, as a snack with a cup of coffee, as lunch, as dinner…
Yes, I like this orange swirls very much!
A homemade Hot Chocolate Mix is a simple but delicious little Christmas gift. In the cookbook “Süße Geschenke aus der Küche: Leckereien backen und verpacken” I found not only nice recipes like a Hot Chocolate Mix flavoured with cinnamon and cardamom but also great Ideas for beautiful decorated glasses, bags and boxes. After I prepared the “normal” Hot Chocolate Mix, which I liked very much, too, I started to experiment with the recipe to create a orange flavoured mix.
I had this idea because some of my colleagues like an orange flavoured cacao from Quai Sud very much to flavour their coffee with it. But this cacao is expensive and hard to get. So I thought a homemade hot chocolate mix would be a great Christmas gift for them.
The best way to get the orange flavour into the chocolate mix is to grated a lot of orange peel, dry it in the oven and ground it together with sugar in a food processor.
I like the taste of the orange flavoured hot chocolate mix very much – I hope that my colleagues like them, too.
We were invited to a Brunch on Saturday. And because I don’t like to go to an invitation without offering to contribute something to eat I asked the hostess if she need something. She told me that something sweet would be nice and so I decided to bake Raspberry Scones.
I saw a recipe for blueberry scones at Seelenwerk and the pictures Mila take were so mouthwatering. The recipe is from” Baking with Leila” from Leila Lindholm and this is a cookbook I own, too! It never tempted me so much but when I read the recipe in the book. Its good that we have blogs, too!
The original recipe asked for grated lemon peel and blueberries but I was in the mood for raspberries and so I decided to replace the blueberries with frozen raspberries and lemon peel with orange peel.
The dough is easy to prepare and the scones are fast to prepare and fast to bake.
It was the first time I bake scones and I am very pleased with the result. A recipe I will bake again for sure!
While last year I need a lot of time to find a recipe for Zorras culinary Advent calendar this year it was very easy for me to decide what to prepare. In October when Zorra asked us to send her the title of our posts I spent some time to find the perfect method to candid orange peel. I needed some tries until the recipe worked for me. And the recipe that results from my tests is surprisingly easy and the candid orange peel are really delicious. And when you coat them with chocolate make them even better, a kind of orange praline.
My recipe is very similar to the recipe I found in the “Schrot und Korn” from December 2009, but I let the peels infuse longer in the sugar syrup and I heat the syrup up to 108°C so the sugar will crystallise while the peels dries. For me this method is better then coating the peels with extra sugar after the process of candy.
This post is written in german as well as in english. To read this post in english, please scroll down to the tab-bar and click on the tab “English”.
Zorra hat hier ein Brot mit Amaretto gebacken, was sofort meine grauen Zellen angeregte. Amaretto habe ich keinen im Haus, aber selbstgemachten Orangenlikör. Zuerst dachte ich an Brioche mit Orangenaroma, doch dann habe ich mich für ein etwas leichteres Rezept entschieden. Das Rezept ist dieser Challah ähnlich, allerdings habe ich die Ölmenge zu Gunsten des Orangenlikörs reduziert. Da die Flasche Orangenlikör allerdings fast leer war, habe ich zusätzlich noch etwas selbstgemachtes Orangenöl hinzugefügt. Der Zopf hat durch das Öl und den Likör ein zartes Orangenaroma bekommen. Meiner Meinung nach dürfte es vielleicht ein wenig kräftiger sein, mein Schatz findet das Aroma so genau richtig.
Ein feines Brot, genau richtig für eine Geburtstagsparty. Und die Gastgeberin von Bread Baking Day #26, Jamie von Life’s a feast, hat uns zu ihrer virtuellen Geburtstagsparty eingeladen. Da komme ich doch gerne und bringe diesen Orangenzopf mit.