I tried this little Cookies some years ago when a colleague brought a bag of his moms christmas cookies when he came back from the Alsace. The bag was filled with beautiful and delicious cookies, like Linzer Ringe. And there was this rather plain, simple square cookies. But with the first bite I was in love. So plain they look so brilliant was their taste: a mixture of lemon and orange with a hint of almond was a great counterpoint to all the (delicious) vanilla and cinnamon Christmas flavours. And so I begged and begged and begged until the dear colleague brought a recipe when he came back from a family visit. I tested it and realized while making that it was for the second lemon cookie in the bag: Délices au citron – a good cookie, too but not the cookie I fell in love with…
And so I searched long and for some years. And finally I found a recipe that sounded similar: Orangenschnittli. I changed the recipe more and more, until it fits to the flavour I remembered. They need some days for ripening, as the flavour has to diffuse and melange for the perfect taste. But then this little cookies are a clear new favourite of my cookie plate: easy to make and so delicious!
Petras comment here made me thinking about baking this years Easter pinze with sweet starter. I already had a spelt variant in my mind and so I decided to combine both ideas. To keep the pinze moist, I replace the milk with some cream and reduced the amount of butter. Cream has not only a positive effect on the crumb, it is although good if you plan to let the pinze rise over night in the fridge, as the cream will not harden in the cold as butter would do. So the Easter Pinze can rise unaffected and it is easy to serve a oven fresh bread for easter breakfast.
As the dough contains a bit more fat (from the cream) I added some more egg yolk, too. This adds a nice yellow hue to crust and crumb, which is very nice especially on rainy Easter Sundays like it was this year. The pale green eggs in the background of the pictures are from my uncles hens, which belong to the so called “Easter eggers”, a variety of chicken which carries a special gen for a blue to green stained egg shell. So I get a perfect green Easter egg without staining 🙂
A day off should to be spent considered. And this a dear friend and me did last week. As my friend is as much passionated about baking as I am we decided to to a macaron marathon to compare two different recipes. One was the recipe of Pierre Hermè that I baked two weeks ago and the other one my friend get of the French grandmother of a friend.
Both recipes differs a lot from each other: the Hermé recipe contains more sugar and is made with an italian meringue. This makes the recipe more complicated, but it yields great macarons as well. The grandmothers recipe is very easy to prepare, but we struggeled with runny dough, cracks in the macaron shell and problems with the right baking time. Non of this happend with the Hermé recipe, we baked about 120 macaron shells with that recipe and each of them was perfect! And while the last time I pipe the macarons “free style” this time we used a template we place below the baking paper, so the macarons look now as similar as peas in a pod.
The macarons have a core of lemon curd which is surrounded by a dark pink ganache. The combination of lemon and raspberries is always a dream and the slight tartness of the fruits is the perfect contrast to the sweet shells! A beautiful and delicious treat! Continue reading
Apple cake is always a good idea. And after sorting my windfall apples I had a small basket of “to use immediately” apples with small dents. These kind of apples are best in cakes where a beautyful form is not so important, like my alltime favourite apple cake. For the “Zürcher Pfarrhaustorte” (Zurich parsonage cake) I had to select a bit. The good looking halves where used for the apple topping, while the halves with brown spots where grate (of course after removing the brown spots!). The grated apple is then mixed with grounded hazelnuts, sugar and eggs and form so the basic on which I put the halfway sliced apple slices.
For this cake I found more or less only one recipe in the Net and my recipe continue this as well. I make only minor changes like using my favourite short crust pastry with a bit of buckwheat flour to make the dough a bit more nutty. And I baked the cake longer and at lower temperature to ensure that the apples are all soft and tender.
This cake will find its way in my personal favourite folder as it is filling is fruity, moist and not too sweet and can be enjoyed on the next days as well.
When I looked through my freezer two weeks ago I found some red currants from last year and some peaches, which seems to hide themselves when I was baking peache torte in February. Looking on the the berries and peaches I decided to bake some little mousse tortes.
For the Sponge I used a recipe from Matthias Ludwigs . He whips the egg white together with starch to soft peaks. I could not believe that it should work but it did! It helps to fold in the flour, starch and egg white in the dough without loosing its volume. For the filling I created once again my own recipe.
Because pentecost was a really warm day, I froze the tortes for four hours. And even then the 15 minute ride in the hot car was enough to defrost them. At my parents place, we enjoyed them together with iced coffee, ginger basil lemonade and an elder flower lemonade in the shadow on their veranda. There is no better way to spend a summer sunday!
When I’m asked which refreshment I would like to have I answer most of the time “water, please”. For me there is nothing more refreshing then sparkling water! But on humid summer days like the one we have at the moment I sometimes like to have some “flavour” in my water, too. Adding a dash of juice or syrup is then my first choice.
And when I discovered a recipe for a ginger basil lemonade on a flyer a colleague brought to the lab after lunch, I wrote down the ingredients instantly. But – and that is typically me- I did not follow the recipe completely. My variation use lemon instead of lime and I added lemon zests to the syrup as well. And I use less sugar. In the beginning I was a little bit doubtful about the basil, but it fits into the mixture very well, and even my dearest one who is normally no friend of experiments when it comes to lemonade, liked it very much!
Since some years I always thinking during Eastern, that it would be nice to bake an Easter Pinze. Until now, I never did it, but this year it seems to be the perfect time. After a quick search in the internet showed me that there are two different recipe variation. One is made with anise wine, the other one with grated lemon or orange peel. I would never allow anise seeds into my kitchen, not to mention to bake with them… So it was an easy decison.
As basis for my recipe I started with Petras Recipe, but added a sourdough and a milk roux and changed the rest of the recipe accordingly.
When I take the bread out of the oven, it smells already very good, after fresh lemons. And its taste is great, too. Lemon with the tiny bit of tanginess from the sourdough make the bread taste like the fresh air in spring.