Bread Baking Day # 27 was a real challenge for me. Gretchen Noelle from canela and comino choosed Pan Latino – Latin Bread as theme. The spanish word pan reminded me that I only remember spanish food terms and no other word from my Spanish lessons. I did not change a lot since my school days, didn’t I? Always fascinated by food. 😀
But poor language knowledge is no excuse since Goggle Translator. Goggle Translator worked very good for me when translating the recipe for Ceriolas. But before checking the world wide web I take a look in my cookbooks. But I did only find one latin bread recipe, conchas. This are sweet rolls with a cookie dough topping. But I was whishing for something not so sweet. And then I remembered that Petra from Chili und Ciabatta post some latin recipes. So I looked through the recipes I bookmarked from her page and found something I want to try for ages: Sacaduros. Continue reading
Hedonistin of low budget cooking asked to bake cakes that are “with chocolate, healthy or completely different” for her event “Kleine Kuchen” (“small cakes”). A carrot cake sounds very healthy but if you take a look on the ingredients list you will recognize that this cake belongs in the category “with chocolate”. You can’t taste the carrots but they make the cake wonderful moist.
For my cousins birthday I bake the dough in the muffin pans and top the little cakes with chocolate cream.
The recipe is from “Handbuch für das tägliches Backen” from Pfeifer & Langen in which I wrote the amount of the ingredients for a small springform next to the recipe years ago. Continue reading
I like carnival only in very small doses. Because I am working in one of the strongholds of carnival in Rhineland and because I am living in a small town that is as “jeck” as cologne its impossible for me to avoid carnival and all the drunken people. Drunkard are the most annoying part of carnival for me. But carnival has a delicious side, too. There are all the baked goodies you can get at this time of the year. I like Berliner, a kind of jelly filled donut, very much. According to Bäcker Süpke there are two possibilities to get delicious Berliner for Rosenmontag: To buy them in the best bakery around or to bake them by yourself. Continue reading
Normally I bake whole grain breads but for Breakfast on Sunday we like sometimes a lighter Bread. So I bake Pain de Mie from “Advanced bread and pastry” from Michael Suas. Its a delicious white bread, which makes a good toast, too. And when you increase the sugar amount and degrease the amount of salt you get a very nice sweet bread, too.
There is nothing better as finding such a great recipe when looking for a Dinner Inspiration in the world wide web. When I saw the recipe for this vegetable pie on Chaosqueens kitchen I was immediately hooked. Fast and delicious, with whole grain and lots of vegetables, this recipe sounded perfect for me. So I take a quick look into my pantry. I had a nice mix of winter vegetables at hand: parsnip, celeriac, carrots and broccoli. The only thing missing were Sunflower seeds so I replaced them with sesame.
The pie was as delicious as promised and so easy to prepare. Its the perfect recipe for a dinner after a long workday.
Chaosqueen found the recipe in two variations on Barbaras Spielwiese and the original Post was on Sammelhamsters Blog. Continue reading
The quest for the perfect breakfast roll is like the quest for the holy grail.
For me a perfect breakfast roll must have a crispy crust and a soft, fluffy crumb. Nowadays, I am satisfied with the crust of my rolls but the crumb is to firm. The best recipe I found until now is the recipe for Ceriola. And so I used this recipe, but instead of water I add some soy milk. My thought behind this: Soy contains a lot of lecithin and lecithin makes dough fluffy.
And the crumb of my rolls is now better. Its still a long way to perfection but it is a step in the right direction. Continue reading
We had a lot of snow last weekend, so we decided that it would be better to stay at home. I used the time to sort old recipes and while sorting I found a recipe for Kümmelkuckeln I liked very much some years ago. But I know more about bread baking now and so I decided I have to change the recipe. I reduced the yeast amount drasticly and increase the amount of milk. The rolls are delicious, soft, a little bit sweet, a little bit salty. Continue reading