I belived that I would have to skip this BBD #33. There was so much work in the lab and I have to use most of my creativ potential to solve all the problems with my troublesome experiments.
But then I saw Köstritzer Schwarzbier during my weekend shopping and my brain started to work immediately. Some seconds later I had a recipe for a Schwarzbier bread in mind. And that was perfect because the theme of this month BBD is “Bread with Booze”. So I placed a bottle of Schwarzbier in my shopping basket and changed all of my plans for Baking.
The bread that resulted of this flash of inspiration has a dark colour and a crispy crust because of the beer. I can taste a subtle taste of Schwarzbier but its not to strong to overpower the other flavours. The sweetness of honey complete the taste of the bread.
Its now about two weeks that I posted the last time. The last weeks were extremly busy so that I had no time for trying new recipes. I bake only recipe that are tried and tested. But if you are looking for something you can top on your bread I can strongly recommend Confiture de Lait. The inspiration for my recipe I found here, here und here .
The confiture de lait is a caramel spread similar to dulce de leche. But while all recipes I found for dulce de leche asked for sweet canned evaporated milk confiture de lait is make with “real” milk. I do not like evaporated milk, so I preferred this recipe. And I love the fact that the confiture contains vanilla seeds and sea salt. That adds a delicious taste to the spread.
And it is not a difficult to prepare. You need milk, sugar, a vanilla pod, some salt and time. I needed about one hour and I think that if you increase the amount of ingredients you have to increase the time for cooking, too.
At the end of the cooking time you have to keep an eye on the confiture de lait because now it will become dark very quickly. I like it most when the spread is still light brown because then the caramel flavour is not so strong and harmonize very good with the vanilla.
It seems like the hot summer is already gone but the weather is still good enough for day trips.
For Hiking or as a snack for work I like to bake pizza rolls very much. This time I tried a new variation and baked Pizza swirls.
For the filling I decided to take a mixture of sour cream, grated cheese, dried tomatoes and Kalamon olives.
The sour cream make the filling creamy and the kalamon olives add so much flavour to the swirls.
I am addicted to kalamon olives. They have a deep purple colour and they have a strong aromatic taste because they are harvested when they are ripe. There is no need to colour this olives.