Just in time for the blog birthday, we had some technical problems which made it e.g. impossible to comment. The problem is solved for now 🙂
It is the seventh birthday candle I lit today for “Hefe und mehr” and I wonder how time is flying. Did I thought about how much the blog would be a part of my life? I don’t think so. But at this day was the start of a big adventure and things happend I never dreamed they would ever happen, like the advents calender or the book. I learnt a lot in this years, both in baking and taking pictures. And I met a lot of nice people due to the blog. I’m so happy that I clicked the publish button seven years ago.
To celebrate I would like to start another birthday blog event like I did in the last two year. This year I would like to collect recipes for bread baking beginners, fitting the new category I started this year. So here is my wish for this event:
Finally I found it: my perfect vegetarian Burger patty. It is a Aubergine, Beetroot and Champignon mushroom patty which is hold together by chickpeas, rolled oat and buckwheat flour. And this means the patty is not only vegetarian, it is vegan. And it is easily made gluten free by exchanging the rolled oats with rolled millet. An important point for a good binding is to use soaked, uncooked chickpeas and not canned one!
For the mixture of vegetables I tested already different compositions. Already my last try contained mushrooms and beet, and the idea to use aubergine was spontaneously but good. The aubergine adds a good texture to the patty while mushrooms and beet add a deep, earthy flavour which goes well with the hint of smokiness due to the pimenton de la vera. And finally I’m happy with the consistency as well as they have a juicyness without being soft. The patty stays well together while eating and is not mashed like the previous versions.
For a good start in our weekend I cooked some delicious burgers. And making burgers means always preparing everything fresh, from bun to the patty and the sauce. Add something special, I decided to make a honey mustard sauce.
The basis for it was a thick syrup made with vinegar and honey, flavoured with some celery. This was then mixed with egg and mustard and oil to make a good mayonnaise. The finishing touch was a pinch of green curry powder and some cress.
So simple and so delicious! Continue reading
When the quinces turn golden in my parents garden then we are in the middle of autumn. And our flat is filled with the rich perfume of the fruits as I tend to place them strategically in living room and kitchen to enjoy my favourite autumn flavour as much as possible.
Qunices are rich on pektin so they are perfect for jelly making. I use them with peel and core and although add some green ones to the batch, as these are especially high on pektin. Preparing the fruits is then quite easy as they just have to cut into pieces. Then they are cooked with water until tender. The longer you cook them, the deeper the colour will become, ranging from amber to red. For an extra plus I always add some vanilla , as it underlines so nicely the delicate quince flavour.
I can not tell how I learn about the Reformationsbrötchen (reformation rolls). But the idea somehow stuck in mind and so I had to bake them just in time for the 31. October (Reformation day).
This rolls originate from the area around Leipzig and are baked in Saxony, Thüringen and Saxony-Anhalt. It is made from a buttery yeast dough enriched with a lot of raisins, candid orange and lemon peel and almonds. The square form with the red jam in the middle is said to symbolize either the Luther rose, the seal of Martin Luther, or a bishops hat.
My variant is made with a biga preferment for a complex flavour and is rich with raisins and almonds. The candid orange and lemon peel I added in a smaller amount. The crumb is soft and moist due to cream and butter and the tart cherry jam is a great counterpoint to the sweetness of the dough and fruits. A great pastry for the last day of October.
Beside apples walnuts are another autumn favourite of mine. And beautiful autumn days with blue sky, colourful trees and rustling leaves on the ground make me wish for a bread with nuts. The bread I baked is another sibling of the Wheat Bread 80/20 and the Göppinger Bread. This time I baked it with only sourdough and with walnuts, of course. The bread is as flavourful and delicious as his older brothers with its crisp crust and tender crumb and the nutty walnuts bits. For a good oven spring it is important to have a active sourdough thus I made the sourdough in two stages, the first stage short and warm to increase the number of wild yeast in it while the second stage is for flavour development.
If you prefer a milder bread, you could make a wheat sourdough as well and use the rye flour in the dough. It is a lot of fun to tweak this recipe by just changing little details like the sourdough handling in order to archive a completely new bread. So maybe this will not the last bread basing on this recipe …
Our whole flat is filled with apple flavour. In front of the kitchen there is a whole bucket of “Jakob Lebel” Windfall Apples waiting to be processed and in the living room I placed a big bowl with dark red “Pomme de Coeur” (Sternrenette). This is another old heritage apple variety and a joy for the taste buds and nose: flavourful, aromatic, delicious. And it’s dark red colour makes it a joy for our eyes as well. With so many apples in the house baking some apple cakes is a must. And as I got this beautiful tiny tartelett rings as birthday present using them was a must as well. I decided to go for a recipe from Matthias Ludwigs “Törtchen und Torten”.
And this can happen in our house as well: the fridge is empty when I was sure that there should be some breakfast rolls left. And at nine in the evening not even I start to think about making a quick preferment for rolls. Instead I made a short stocktaking in the kitchen and found some left over boiled potatoes, cream and eggs in the fridge. With them I mixed a sweet dough for rolls. Like the dough for my favourite braid this dough has to rest in the fridge for at least one hour, but can stay there over night as well.
That’s what I did and the next morning I just had to form the rolls, proof and bake them. And even while I normally prefer rolls made with preferment and a more complex flavour, I was quite pleased with them. Due to potatoes and cream they have a very soft, fluffy crumb which can be torn into long fibres. The perfect sweet roll.
This is a leftover – recipe which I created while looking through my storage: I had a open bottle lingering in the kitchen after baking the Swan King Bread. The sweet starter needed urgently a feeding and in the pantry I found another box of steel cut oat, a souvenir from our last trip to the East Frisian coast.
I decided to soak the steel cut oat in hot water instead of boiling it so it keeps a certain bite. And the generous portion of roasted sesame together with oats and emmer gives the bread a very delicous nutty flavour, while the malt beer adds a subtle sweetness. The right bread for the first cold and rainy days in autumn.