Tag Archives: Curd

August 14th, 2013

Rote Gütze-Torte

Category Cake & Pastry Tags: Curd, Johannisbeeren, Kirschen, raspberry, Sahne, Torte 17 Responses

I was searching in the world wide web for a recipe for a “Käse-Sahne-Torte”. This is a torte made with curd and cream and it is normally prepared with gelatine. I normally avoid gelatine, but I couldn’t find a recipe for this childhood favourite without gelatine. But it couldn’t be so hard to develop a recipe, I’m used to convert recipes for torte from gelatine to agar.

When working with agar, you have to keep some points in mind: Agar needs to boil before it can gelatinize and you should never ever cool down a liquid containing agar to fast. Agar will start to already around 30°C, which is about 10°C higher then gelatine. And so one of the main tricks in this recipe is the fact that I use curd, which has room temperature, and that I stir it very slowly in the milk in which I boiled the agar.

To add a fresh touch to the Torte I put a layer of red fruit jelly on top of it, which goes nicely with the warm summer weather. A delicious treat for sunday afternoons with the familiy

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May 9th, 2013

Curd Mousse

Category Dessert Tags: Curd, Orange, Rhababer, Vanilla 2 Responses

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…

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June 23rd, 2012

Schwarzwälder Kirschcreme

Category Dessert Tags: Chocolate, Curd, Kirschen, Vanilla 5 Responses

A dessert made with curd (Quark) is always delicious and a good dessert for a potluck barbecue. The Schwarzwälder Kirschcreme I made for a barbecue at my colleagues home is a variation of the Schwarzwälder Kirschcreme a former Ph.d. student of us loved to make for those occasions.

I refined the cream with some vanilla and mix some Gianduja chocolate with the semisweet chocolate. Before I grate the chocolate with a slicer I froze them for a while to make the grating easier and forms nice little chocolate curls then.

I layered the dessert in small glasses, but it looks great in a big bowl, too.

With a decoration of some fresh cherries and a little bit of cream makes the dessert to a beautiful eyecatcher.

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May 28th, 2012

Salzekuchen

Category main courses, Tartes & Quiches Tags: Curd, Onions, only with yeast, Potatoes 2 Responses

I like to watch the regional TV shows from other parts of germany because I always learn something new about this region. This time I learned about a pie called “Salzekuchen” in a TV show about the hessian kitchen. After a little search in the internet, I know now that Salzekuchen is also called Ploatz, Plootz or Bloads and is typical for Hesse, Parts of Franconia and the region of Rhön and Hohelohn. It is made of a Bread dough which is topped with a potato or onion mixture. A typical dish in former days, when the village meets for baking bread. For lunch a part of the dough was set aside and used for Salzekuchen.

I decided to make the potato salzekuchen, but I change the recipe a little bit. The original recipe called for about 200ml canola oil. I think this amount is a little bit to much for nowadays where people normally spend most of their days in offices instead working heavily on a farm.

This lighter variant of Salzekuchen is very delicious and we will eat this again, for sure!

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May 24th, 2012

Sour cream – Curd Ice cream with Raspberries

Category Ice Tags: Curd, Ice, raspberry, Saure Sahne 4 Responses

The last days were really warm and humid – it seems like summer is already here. And so it is time to start the ice cream season.

In the lab we did already the first ice cream of summer, our favourite lemon yoghurt ice cream.

After we spend a lot of time in a hot train on our way home after work, the boyfriend and me needed something to cool down again. And so I inspected the content of the fridge and decided to prepare a sour cream – curd ice cream with raspberries.

I like this kind of fruit ice creams at hot days very much.

This recipe is easy to prepare and delicious creamy, with potential as favourite ice cream of the summer

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March 22nd, 2012

Cheescake Squares

Category Cake & Pastry Tags: Cake, Curd, only with yeast, Poolish, Water roux 6 Responses

In the next days I will post some recipes which are waiting to get on my blog since I started writing. This is the first one:

Sometimes inspiration will be followed by inspiration. That happened to me when Clair posted a comment to my almond honey crescents in which she wrote that the recipe inspired her to crescents with a cheesecake filling. This comment make me then think of this cheesecake squares.

The cheesecake squares are sweet pastry on basis of a rich yeast dough, made with a poolish for a complex flavour and water roux for a soft crumb.

The filling I used is similar to the filling of my favourite cheesecake recipe.

The cheesecake squares are a beautiful snack with a cup of coffee on a Sunday afternoons.

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March 20th, 2012

Fast Curd/Quark Rolls

Category hand kneaded, Rolls Tags: Auf die Schnelle, Curd, only with yeast, Water roux 10 Responses

I did it. I submitted my Ph. D. thesis yesterday. A great part of the work is now done. Now I have to prepare my defense in may. So I will prepare a talk and start reading paper and learning once again in some days. But at the moment I try to relax and enjoy the luxury of not writing 16 hours a day.

During this 16 hours-writing days in the last days before submission, baking bread had to be something fast. But to stop baking at all was no alternative, I needed it to keep myself grounded. The recipe for the Quark/Curd rolls is a fast one, at least in my eyes. It does not require a Starter, Poolish or Pâte fermentée , so you can immediately start with preparing the dough. It only require a Milk roux, which needs about half an hour for preparing and cooling down. I decided to call the Water Roux in recipes where I prepare it with milk “Milk roux”. It fits better to the ingredients used.

The fast curd rolls are very soft and stay fresh very long due to curd and milk roux. The curd give the roll a little tanginess, balancing the missing flavours from a starter or prefement. Perfect for days with less time!

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May 29th, 2011

Soft Curd buns

Category Rolls Tags: Bread Baking Day, Curd, only with yeast 18 Responses

The Theme of this month’ bread baking day is “Bread with Curd”. You can find bread and Pastry made with curd very often on our table and I bake already two recipes for BBD with curd.

Because I like sweet buns ( they are called “Weckchen” in cologne”) very much I decided to bake some “Quark-Weckchen” (Curd buns) for bread baking day.

Curd makes bread moist and adds a subtle tartness to the dough. To prevent a to sour dough I decided to use a poolish as preferment. I kneaded the dough very long to make the crumb fluffy and regular and because of butter and egg the crust stays soft.

I do not use so much sugar for this buns, so if you like a more sweet bun like Pani di cena you should increase the amount of sugar.

The buns are everything that I love for a quiet breakfast: Soft, slightly sweet and slightly sour. Prefect for sunday mornings!

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March 20th, 2011

Curd rolls

Category Bread Baking Day, hand kneaded, Overnight, Rolls Tags: Bread Baking Day, Curd, only with yeast, Poolish, Über-Nacht 18 Responses

Like Lutz I like to vary the basic recipe of the yoghurt sesame rolls very much. The Hazelnuts rolls were my first variation and a very delicious one!

When my mum asked me if she could bake the yoghurt sesame rolls with curd instead of yoghurt because she like the more sour taste of curd. I told her directly “What a great Idea” and go to the kitchen to create a recipe with curd.

Like in the recipe for this no knead wheat bread I added a poolish and fold the dough three times before fermenting over night. To fold the dough is a easy method to develop the gluten network which creates a nice crumb without kneading. Because curd contains not so much liquid as yoghurt I added some milk to the recipe.

The curd rolls taste aromatic and slightly sour and the crumb is soft and moist. The crust is nice but not as crisp as the crust of rolls just made with water, flour and yeast.

Because the rolls are not kneaded they fit perfectly for the theme of the 38. Bread Baking Day which is “no knead Bread”. I send the entry also to Yeastspotting, Susans weekly showcase of yeast baked goods. Continue reading →

February 19th, 2011

Sweet Curd Braid

Category Bread Tags: Curd, only with yeast, Pâte fermentée, Zopf 35 Responses

I like Braids – the one made of dough, my hair is to short for braiding – and you can see this in my blog, too. I bake already a six strand braid, the fluffy Egg-Bread, Challahs with and without Lactose or flavoured with orange liquor , and a zopf filled with nuts.

A slice of fluffy soft Zopf with some homemade marmelade and a big cup of café au lait – is there a better way to start a sunday morning?

For some days there was an idea floating through my brain of a braided bread made with curd. And last weekend I finally put this idea into practice and baked a two stranded braid. Like in most of my Braid-Recipes I used a Pâte Fermentée, because this adds aroma and structure to the bread. And the curd adds a slightly sure taste and makes the crumb niecly soft.

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