Angie's Recipes

Soft Whole Wheat Rolls

2012-01-27T16:14:00.000+01:00

Warm, soft, slightly sweet and full of flavor, these poppy (or peanut butter) filled whole wheat buns topped with almonds (or sesame seeds) are perfect for an after-school snack or a morning indulgence with a pot of steaming tea!

25 g Whole wheat flour
125 ml Water
140 g Milk
1 Egg, lightly beaten
35 g Walnut oil
50 g Caster sugar
5 g Salt
250 g Whole wheat, ground
230 g All purpose flour
15 g Fresh yeast, crumbled

1/2 Egg
1 tsp Water
150 g Poppy paste
150 g Crunchy peanut butter
Sesame seeds and almond slices

Combine together the wholemeal flour and water in a small pot until the mixture is well blended and lump free. Cook the mixture over the medium heat, frequently stirring, until it has turned into a thick paste and the thermometer reads about 65C/150F. It takes about 2-3 minutes. Cool the mixture to the room temperature and cover with a plastic wrap while you prepare other ingredients.
In the pan of your bread machine, pour in prepared starter, milk, egg, walnut oil, caster sugar, salt, flours, and the yeast. Program the bread machine to dough cycle.
Scrape the dough out onto a lightly floured work surface and press it down to flatten. Divide the dough into 10 portions, each about 92 grams.
Roll each portion of dough into an oval. Spread 30 grams of poppy paste or peanut butter at one end, and then slice the other end into 5 strips. Now roll the dough up from ‘filling’ side and seal the edges.
Cover and proof the bread until doubled in size, about 1 hour. Preheat the oven to 180C/350F. Brush the top with egg wash (1/2 egg beaten with 1 tsp water) and sprinkle with sesame seeds or almond slices. Bake in the middle of hot oven for 20-25 minutes until nicely golden brown.

Tomato Soup with Parmesan Cheese Croutons

2012-01-23T06:13:00.000+01:00

This delicious homemade herb-flavoured tomato soup is healthy, creamy and easy to put together. It is best enjoyed with some cheesy croutons. The recipe calls for the canned tomato, so pick the best quality canned tomatoes you can find, for example, Roma, San Marzano.

Garlic Parmesan Croutons	Soup
3 Hard rolls, cubed 2 Garlic cloves, minced Freshly ground black pepper to taste 2 tbsp Olive oil 1 tbsp Italian flat leaf parsley, chopped 3 tbsp Parmesan cheese, grated	2 tbsp Olive oil 1 Onion, chopped 2 clove Garlic, finely chopped 1 stalk Celery, chopped 1 Small carrot, chopped 1 can / 400 g Diced tomatoes 1-2 tbsp Tomato paste 250 ml Vegetable broth 1 Bay leaf Pinch of clove 1/3 tsp Dried basil Salt and pepper to taste 120 ml Soya cream, room temperature Some shaved Parmesan, optional 1 tbsp Chives, chopped, optional

Preheat oven to 180C/350F. Place the cubed bread in a large bowl, add in minced garlic, 2 tablespoons of the grated Parmesan, black pepper and olive oil, and toss until the bread is evenly coated.
Pour the mixture onto a baking sheet and bake for 15 minutes. Remove, and stir the croutons. Return to oven, and cook for 20 more minutes or until browned and crunchy. Remove and toss thoroughly with the rest of grated Parmesan and chopped parsley.
In a large pot, heat olive oil over medium heat. Add onion, celery and carrot and cook until tender, about 10 minutes. Add tomatoes, tomato paste, vegetable broth, bay leaf, a pinch of clove and dried basil. Bring to a boil, then reduce to a simmer and cook until carrots are very tender, about 30 minutes.
Discard the bay leaf. With an immersion blender, puree soup until smooth or puree in batches in a food processor fitted with knife blade. Season to taste with salt and pepper. Whisk in soya cream and heat through over the low heat.
Ladle into bowls and place a few pieces of croutons in each, topped with a slice of shaved Parmesan cheese. Place under broiler until cheese is melted. Sprinkle the chopped chives on top if used.

Happy Lunar New Year 2012! 祝福大家龙年行大运，行运一条龙！Happy Dragon Year 2012!

Multigrain Bread Ring with Fennel Seeds

2012-01-19T06:15:00.000+01:00

This multigrain seed bread ring is made with rye, oats, millet, sunflower seeds, sesame seeds and fennel seeds. It’s delicious, crispy, hearty, nutritious and easily adjustable to what you have on hand. If nutrition, to you, is not the top priority, then wholegrain rye and spelt flours can be replaced with wheat flour.

Multigrain Bread Ring with Fennel Seeds

adapted from daheim und unterwegs

Grains and Seeds Mixture	Bread Paste	Dough
100 g Rye groats 50 g Oats 50 g Millet 50 g Sunflower seeds 50 g Sesame seeds, roasted 300 ml Hot water	100 g Stale rye bread pieces, roasted 100 ml Hot water	250 ml Water, lukewarm 20 g Fresh yeast 100 g Ripe sourdough starter 250 g Wholegrain rye flour 300 g Spelt bread flour 20 g Salt 50 g Malt extract 30 g Fennel seeds A mix of seeds for the topping, optional

Place rye groats, oats, millet, sunflower seeds, and roasted sesame seeds in a mixing bowl. Pour in 300 ml of hot water. Mix well and leave it aside for 3 hours.
In another bowl, stir roasted rye bread pieces and 100 ml of hot water together. Leave it aside for 3 hours.
In the mixing bowl of your stand mixer, add in water, yeast, grain and seed mixture, bread paste, sourdough starter, wholegrain rye flour, spelt flour, salt, malt extract and fennel seeds. Stir all the ingredients on the low speed for 2 minutes. Increase the speed, and mix for 5 more minutes.
Place the dough on a floured work surface, cover with a towel, and let rest 20 minutes. Knead briefly. Cover and let rest for a further 20 minutes. Divide the dough into 3 portions. Shape them each into a ring or a round. Brush the tops with water and sprinkle with seed topping if used. Let rise for another 40 minutes.
Preheat the oven to 230C/450F. Cut the tops of bread rings with a sharp knife, 1-cm-deep, about 2-inches apart. Bake in the preheated oven for 15 minutes. Lower the temperature to 210C/410F and bake for a further 30 minutes until crisp and golden brown.

Fennel Potato Soup with Saffron

2012-01-15T06:31:00.000+01:00

Once the winter chill comes in, many of us long for some comfort food. Soups are a healthy and satisfying choice of the season.
Today I am sharing with you an easy broth-based soup filled with fennel, potato, soya cream (optional) and flavoured with saffron. If you prefer a lighter version, just leave out the soya cream at the final step.
Fennel bulb is an excellent source of vitamin C, which is the body's primary antioxidant and a necessity for the proper function of the immune system. In addition to its vitamin C, fennel is a very good source of fiber and potassium.

300 g Fennel bulb, trimmed and diced
100 g Potatoes, peeled and diced
2 Small shallots, finely diced
2 tbsp Olive oil
350 ml Vegetable stock
1/8 tsp Saffron threads
1 Bay leaf
60 ml Soya cream (or heavy cream)
Salt and pepper to taste

Trim the fennel by removing the thin stalks and the thick base. Cut the bulb into 1cm pieces. Peel the potatoes and cut into 1cm pieces too. Finely dice the shallots.
In a saucepan, heat the olive oil and add in the diced shallots. Cook until aromatic and softened. Add in prepared fennel and potatoes. Sautee for 3 minutes. Add in vegetable stock, saffron, and bay leaf. Bring it to the boil. Reduce the heat and simmer, covered, for 25 minutes, or until the vegetables are tender.
Remove the bay leaf and puree the soup with an immersion blender. Stir in the cream and season. Serve in hot bowls with some chopped fennel fronds on top.

Wholegrain Spelt Apple and Marzipan Cake

2012-01-11T13:10:00.000+01:00

A classic German apple cake with marzipan. The marzipan paste, made of sugar and almond, is used in the cake batter to enrich the flavour and texture. If you are an almond lover, feel free to use more marzipan instead of sugar, and adjust accordingly flour quantity. The batter should look like a smooth and thick paste.
I do still use my favourite wholegrain spelt flour, but you can use wheat flour (wholegrain or not) instead if you want. Allergic reaction to eggs? No problem, use 1 cup of applesauce instead of 3 eggs.
After baking, a glaze could be created to brush the apples by warming 2 tablespoons of water and 3 tablespoons of apricot jam together. I chose to leave it. It’s rich and sweet enough for me.

2-3 Sour apples
1 tbsp Lemon juice
100 g Marzipan, grated
150 g Butter, softened
100 g Sugar
1/2 tsp Almond extract
Pinch of salt
3 Eggs
180 g Wholegrain spelt flour
1/2 tbsp Baking powder
1 tbsp Almond slices

Peel apples, cut into quarters lengthwise, and remove cores. Slice deep lines along the length of the apple quarters and sprinkle with the lemon juice. Line a 30x12x9-cm loaf pan with baking paper. Preheat the oven to 190C/375F.
Roughly grate the marzipan. Place them in a mixing bowl together with butter, sugar, almond extract and salt. Beat until creamy. Add in eggs, one at time, beat until well combined.
Whisk together the wholegrain spelt flour and baking powder. Sift the flour mixture into the butter mixture. Stir until just incorporated. Spread the batter into the prepared loaf pan.
Arrange the apple quarters over the top, cut side up, pressing lightly into the batter. Bake for about 30 minutes. Cool the cake on a wire rack to room temperature. Dust the surface with powdered sugar if desired.

Chocolate Swirl Loaf

2012-01-07T06:19:00.000+01:00

This is basically a sweet yeast bread swirled with chocolate-flavoured dough and formed into a two-toned braided loaf. It might seem to be difficult to make but it is simply a braided challah with two-toned effect.

Chocolate Swirl Loaf

inspired by Away of Mind

120 ml Milk, lukewarm
60 ml Water, lukewarm
60 g Butter, room temperature
1 Egg, room temperature
1 tsp Salt
50 g White sugar
360 g All purpose flour
7 g Instant active dry yeast
2 tbsp Dark chocolate spread
1 tbsp Flaxseed, ground

In the bowl of a stand mixer, combine all the ingredients in the order given except the dark chocolate cream and ground flaxseed. Using a dough hook, mix everything together until a soft dough forms.
Turn the dough out onto a lightly-oiled surface. Combine the dark chocolate cream with 1/3 of dough. Knead each portion for a few minutes to form two smooth and elastic balls of dough. Place two dough balls separately on two lightly greased bowls. Cover with plastic wrap and let rise until double in size.
After dough balls have risen, roll and stretch each dough into approximately a 10 x 6-inch / 25 x 15-cm rectangle. Place the chocolate dough on top of plain dough, then roll it out to a 12 x 8-inch / 30 x 20-cm rectangle. Cut the rectangle into half, so you have two 6 x 8-inch / 15 x 20-cm rectangles. Now stack one rectangle on top of the other and roll it out again to a 12 x 8-inch / 30 x 20-cm rectangle. Repeat the above steps twice more.
Slice the rectangle into 4-6 strands, leaving one end intact, and braid the strands to form a loaf. Place it in a loaf pan lined with baking paper. Cover with the plastic wrap and allow it to rise in a warm place for 45 minutes or until it doubles in size. Preheat the oven to 175C/350F. Spray the top of the loaf with water and sprinkle the ground flaxseed over. Bake for about 30 minutes until golden brown.

Radicchio Salad with Chicken in Kiwi Vinaigrette

2012-01-03T06:35:00.000+01:00

A quick, light and tasty salad with leftover pan-seared chicken breast (turkey could be used instead here), antioxidant-rich radicchio, kiwifruit, cherry tomatoes, physalis (aka cape gooseberry) tossed with a fresh, fruity and delicious kiwi vinaigrette dressing. So If you feel stuffed and want a a healthy and soothing meal after holiday feasts, this salad might be what you need.

Kiwi Vinaigrette	Salad
2 Kiwi fruits, peeled and coarsely chopped 3 tbsp Orange juice 2 tbsp Canola oil 1 tbsp White wine vinegar 1/2 tsp Dijon mustard 1 tbsp Honey Salt and pepper to taste	200 g Leftover pan-seared chicken breast 1/2 head Radicchio, coarsely chopped 2 Kiwi, peeled and cut into wedges 1/2 Yellow onion, sliced 5 Cherry tomatoes, cut in half 10 Physalis fruit, cut in half

To make the dressing, combine all the ingredients in a blender and process until smooth, about 5 to 10 seconds. Pour into a serving container and refrigerate until ready to use.
Cut the chicken into bite-size pieces. Coarsely chop the radicchio leaves. Arrange the radicchio and onions on a large serving platter. Top with chicken, kiwi,tomato,and physalis halves. Serve with kiwi vinaigrette.

Mango and Vanilla Ice Cream Trifles

2011-12-30T06:22:00.000+01:00

Trifle, a lovely and very British dessert dish, is usually made from vanilla custard, fruit, cake and whipped cream, very similar to parfait. These ingredients are usually arranged into layers in the trifle bowl.
A traditional English trifle uses stale sponge or pound cake, which may be soaked in alcohol, like sherry or port wine. Over time, many variations on the original recipe have been created. Nuts or layers of whipped cream may be added for variety. The flavour of the custard may also be changed to complement the flavour of the cake.
Here is my leftover tribute to this English dessert with its multiple layers in glass. Dip your spoon into this sweet delight to end your New Year’s celebration with these individual delicious trifles.

500 ml Vanilla ice cream, softened
200 g Cream cheese, softened
250 g Mango puree
10 Spekulatius cookies, crumbled
200 g Whipped cream
Physalis fruit

In a large mixing bowl using an electric mixer, beat the cream cheese until light and fluffy. Add the softened vanilla ice cream and beat until thoroughly combined.
First arrange the half of the cookie crumbs over the bottoms of glasses. Next spoon on the mango puree, to just cover the cookie crumbs. Lastly cover the puree with cream mixture and then repeat the layers once more.
Pipe the whipped cream on top and garnish with a physalis. Chill in the fridge until ready to serve.

Potato and Whole Grain Spelt Pancakes

2011-12-25T06:19:00.000+01:00

There’s nothing like good old fashioned potato pancakes as a side dish. It’s an awesome way to use up leftover mashed potatoes. You can serve these potato pancakes with meat patties, or simply enjoy them as breakfast.

May I take this opportunity to wish you all a very happy and blessed Christmas and success and health for the New Year 2012!

So wünsche ich Euch von Herzen ein frohes und gesegnetes Weihnachtsfest und viel Erfolg und Gesundheit für das Neue Jahr 2012!

200 g Potatoes
75 g Whole grain spelt flour
1 tsp Baking powder
1 Egg
1 Egg yolk
100 ml Milk
Salt and white pepper
3-4 tbsp Butter

Thoroughly clean the potatoes and place them in a medium sized pot. Cover with cold water and bring to a boil. Add in about 1 teaspoon of salt. Cook, uncovered, until potatoes are tender all the way through, about 20 minutes.
Drain potatoes and let cool slightly. Peel the potato and push potatoes through a ricer into a large bowl or mash with a large fork thoroughly. Add in spelt flour and baking powder, then add in whole egg and egg yolk. Gradually pour in milk, stirring well to make a smooth batter. Season the batter with salt and pepper.
Place 1 tablespoon of the butter in a large skillet over medium heat. When the butter turns a light amber, drop about 1 1/2 tablespoons of the batter in the skillet. You should be able to cook 3 pancakes at a time, allowing enough space between them so they have a nice round shape.
Cook about 2 minutes on the first side, flip them over and cook about 1 minute longer. Remove from the pan, and keep warm. Continue adding butter to the pan and frying the rest of the batter. Serve the pancakes warm as a side with ground meat patties.

Roasted Brussels Sprouts with Balsamic, Honey, and Walnuts

2011-12-21T06:14:00.000+01:00

Roasting is an easy cooking method that enhances the flavour of this hearty winter vegetables. Browned and crisp, those Brussels sprouts are roasted with a mixture of balsamic vinegar, olive oil and honey, then tossed with chopped walnuts and pomegranate pearls. While this humble and versatile side dish easy enough for weeknight meals, it's also good for the dinner parties.

700 g Brussels sprouts, trimmed
1 Shallots, sliced
2 tbsp Olive oil
2-3 tbsp Balsamic vinegar
1/2 tbsp Honey
2-3 sprig Thyme
Salt and freshly ground black pepper
2 tbsp Walnuts, roasted and chopped
1 tbsp Pomegranate pearls

Preheat oven to 200C400F. Remove the outer leaves from Brussels sprouts and trim the stems. Cut the sprouts in half. Slice the shallots and place them in a roasting pan together with Brussels sprout halves.
Combine olive oil, Balsamic vinegar and honey in a small bowl. Toss the Brussels with Balsamic mixture and thyme sprigs. Season with salt and black pepper.
Roast, tossing twice during cooking, until the Brussels sprouts are tender and lightly browned, about 20 minutes. Remove from the oven. Add in chopped roasted walnuts and pomegranate pearls. Serve immediately.

Whole Grain Bulgur Salad with Mango and Walnut

2011-12-17T13:34:00.000+01:00

Bulgur, or Bhulghur, is made by soaking and cooking the whole wheat kernel, drying it and then removing part of the bran and cracking into small pieces, which are sorted into different grain sizes: fine, medium and coarse. Whole grain coarse bulgur has the coarse bulgur size while it is darker in colour and has twice more fiber compared to regular bulgur. Bulgur will absorb twice its volume in water and can be used as a substitute for almost any rice dish. Bulgur is sometimes confused with cracked wheat, which is crushed wheat grain that has not been parboiled.
Bulgur has a mildly nutty and roasted flavour and can be used in baked goods, casseroles, stuffing, soups, salads. It is a good source of protein, iron, magnesium, and B vitamins. It is packed with fiber and contains very little fat. This is a very simple and delicious bulgur salad that's quick to put together and consists primarily of whole grain bulgur, mangoes and walnuts.

130 g Whole grain coarse bulgur
500 ml Water
1 tbsp Onion, finely chopped
1 clove Garlic, minced
2 tbsp Spring onions, finely sliced
250 g Mango, diced
1 handful Walnuts, roasted and coarsely chopped
1 tbsp Avocado oil
Salt Sea salt & freshly mulled black pepper to taste

Rinse the bulgur. Bring water to a boil, add in bulgur. Return to a boil, reduce the heat to low, cover and cook for about 20 minutes until soft, but not mushy.
Drain and transfer the bulgur into a large bowl. Stir in the chopped onion, minced garlic, spring onion slices, diced mango, chopped walnuts and avocado oil. Toss well. Season with salt and freshly mulled black pepper. Serve warm and chilled.

Marzipan Ravioli

2011-12-13T05:47:00.001+01:00

If you're looking for a way to add some fun to your holiday cookie platter or a delightful idea to share at a cookie swap, these little marzipan filled ravioli cookies are perfect for you. Feel free to substitute with your favourite fillings, like Nutella, cream cheese.

Marzipan Ravioli

adapted from Lecker

225 g All purpose flour
70 g Powdered sugar
Pinch of salt
125 g Butter, cut into small pieces
1 Egg
1 tsp Vanilla extract

100 g Marzipan, cut into small pieces
2 tbsp Almond, chopped
1 tsp Orange liqueur
1 Egg yolk
1 tbsp Milk
25 g White chocolate (optional)
25 g Dark chocolate (optional)

Sift the flour, 50 grams of sugar, and salt into a mixing bowl. Add in butter, egg and vanilla extract. Mix with your fingertips until combined. Wrap the dough with a plastic film and chill for 1 hour.
Place the marzipan pieces, remaining powdered sugar, chopped almonds and orange liquor in another bowl. Stir until all well combined.
Remove the cookie dough from the fridge and place on a lightly floured work surface. Roll out thinly and cut into 50 squares, 2 inches by 2 inches. Mix the egg yolk and milk in a small bowl. Preheat the oven to 190C/375F.
Brush half of the squares with egg wash. Place about a teaspoon marzipan filling in the center. Top with the remaining cookie squares, enclosing the filling, and crimp edges with a fork. Bake for about 15-20 minutes until lightly golden. Melt the chocolates separately and drizzle over the tops of cookie raviolis.

Baked Mushrooms with Rosemary and Parmesan

2011-12-09T14:45:00.000+01:00

Healthy and tasty, this baked mushroom dish with fresh herb, lemon and Parmesan couldn’t be any simpler. It can serve either as a delightful appetizer or just as a light side dish, which goes really well with any meat dishes.

Baked Mushrooms with Rosemary and Parmesan

adapted from Eat Smarter

1 Bio lemon
1 tbsp Fresh rosemary, chopped
25 ml Olive oil
300 g White mushrooms, sliced
20 g Parmesan, grated
Salt and freshly mulled black pepper

Rinse lemon under running hot water. Dry and finely grate the zest. Squeeze out the juice for later use. Combine the chopped rosemary, lemon zest, and olive oil in a bowl.
Preheat the oven to 200C/400F. Clean and thinly slice the mushrooms. Place the sliced mushrooms in a baking pan. Drizzle half of the oil mixture over and season with salt and freshly mulled black pepper.
Bake in the hot oven for 10 minutes. Sprinkle the grated Parmesan over the mushrooms and continue to bake 5 more minutes until the cheese has turned lightly browned. Remove and drizzle the rest of oil mixture and some lemon juice over.

Chocolate Peanut Crumble Cookies

2011-12-05T20:52:00.000+01:00

A classic and divine combination of chocolate and peanuts. These buttery cookies simply melt in the mouth. Drizzle across the cookie top with some melted white chocolate if you are feeling sugar high and decadent.

Chocolate Peanut Crumble Cookies

adapted from Delicious

Topping	Cookie
30 g Unsalted butter 40 g All purpose flour 30 g Caster sugar 60 g Unsalted peanuts, half roughly chopped	115 g Unsalted butter 115 g Caster sugar 20 g Smooth peanut butter 1 Large egg 160 g All purpose flour 20 g Dutch cocoa powder 1/4 tsp Baking powder 1/4 tsp Baking soda 100 g 70% Semisweet chocolate, chopped

Preheat the oven to 190C/375F and line two baking trays with parchment paper. Make the topping. In a large mixing bowl, rub the butter into the flour and sugar with your fingertips, until a soft, crumbly dough is formed. Add the chopped and whole peanuts, then set aside.
Prepare the cookie dough by creaming cream the sugar, butter and peanut butter in a separate mixing bowl. Add the egg and beat again. Sift in the flour, cocoa, and baking powder and add the chopped chocolate. Mix well to form a soft dough.
Roll the mixture into 20 small balls and divide between the baking trays, spacing well apart. Press each cookie down and top with a little crumble mix. Bake for 10-12 minutes until the crumble topping is golden, then remove from the oven and leave for 5 minutes before transferring to a cooling rack.

Crostini with Scrambled Eggs, Avocado and Smoked Salmon

2011-12-02T09:08:00.000+01:00

Rich, salty smoked salmon and smooth, creamy avocado have given this classic light egg scramble dish a sophisticated touch and star appeal. These crostini can be a terrific Christmas appetizer when you need to bring something to a holiday dinner or if you are throwing one at home. A sublime flavour combination that’s perfect for entertaining any crowd.

3 Large eggs
1 tbsp Sour cream
1 tbsp Fresh chives or green scallions, minced
Salt and freshly ground black pepper
20 g Canola
1/2 Avocado, diced
1/2 tbsp Lemon juice
4 slice Smoked salmon
3-4 English muffins or wholewheat or pumpernickel bread, toasted

Break the eggs in a large bowl, add in sour cream, chives and seasoning. Whisk to blend everything together. Heat oil in a nonstick skillet over medium-low heat. Pour the egg mixture into the pan and cook until just barely set, 2-3 minutes.
Meanwhile, toast bread. Put avocado into a bowl, mash with a fork, and season with lemon juice, salt, and pepper. Spread mashed avocado over each slice of toast. Spoon eggs over avocado. Drape salmon slices over eggs. Garnish, if desired, with chives.

Thai Style Salmon Fritters

2011-11-29T17:57:00.000+01:00

A perfect party starter, these salmon fritters are coated with batter and deep fried until crisp and golden brown. They are best eaten fresh out of the oil while they're still hot and crisp.
I have substituted a few ingredients as I don't happen to have them on hand. Please do visit I Just Love My Apron for the authentic and original recipe.

2 Eggs
150 ml Whole milk
1/2 tbsp Fish sauce
1/2 Lime, juiced
150 g All purpose flour
2 tsp Baking powder
1 tsp White pepper

1 tbsp Red curry powder
1/2 tbsp Lime zest
1 cup Frozen green peas, thawed and drained
1 tin /225 g Alaska redhead wild sockeye, drained and flaked
250 g Fresh salmon, sliced
Oil for frying
Some fresh celery leaves
Salt and Cayenne pepper for dusting

Beat eggs, milk, fish sauce and lime juice in a mixing bowl until everything is incorporated. In another bowl, whisk together the flour, baking powder, white pepper, red curry powder and lime zest.
Add the flour mixture into the egg mixture. Stir until just incorporated. Add in drained green peas, tinned and fresh salmons to the batter. Stir until well combined.
Add oil to a saucepan and heat it up to 190C/375F. Line a baking tray with paper. Preheat your oven to 100C/210F.
Drop by tablespoon into hot deep oil. Don't overcrowd. Once they are nicely brown, remove from the pan and keep warm in the oven and repeat the process until you have finished the batter.
Sprinkle the fried fritters with salt and cayenne pepper. Use same oil to fry fresh celery leaves until crispy. Place the fritters on a platter and top with celery leaves. Serve salmon fritters hot accompanied with preferred yogurt dressing.

Cinnamon Spelt Ring aka Estonian Bread Kringel

2011-11-26T06:46:00.000+01:00

This cinnamon bread, also knows as “Bread Kringel”, has been baked for hundreds of years in Estonia, for holidays, birthdays celebrations and special occasions. It originated in Germany and is basically a sweet enriched bread that’s twisted into the shape of a pretzel or a simple ring.
Recipe inspired by Chocolateoblivion

Dough	Filling
125 ml Milk, lukewarm 1 Egg yolk, small 30 g Walnut oil 1 tbsp Maple syrup 100 g Wholegrain spelt flour 200 g Spelt flour 7 g Instant dried yeast	50 g Butter, melted and cooled 3 tbsp Sugar 2 tsp Cinnamon powder 2 tbsp Slivered almond, optional Powdered sugar, optional

Place milk, egg yolk, walnut oil and maple syrup in the pan of your bread machine. Add in flours and the dried yeast. Select the “Dough” cycle, and press “Start”.
Mix together the cooled butter, sugar and cinnamon powder in a bowl. When the “Dough” cycle is finished, transfer the dough onto a lightly floured work surface and knead it briefly.
Divide the dough in half. Using a rolling pin, roll each out into a 1cm thick rectangle. Spread the 1/3 cinnamon butter mixture evenly over the dough, leaving a 1cm border. Roll dough up, starting lengthwise to form a Swiss roll. Seal edges well by pinching close and slice it in half lengthwise, leaving 5cm intact.
Turn each half cut-side up and carefully plait the halves together, keep the cut-side up to expose the filling. Join both ends to form a round wreath and transfer to a baking tray lined with parchment paper.
Brush the bread top with the remaining cinnamon mixture. Scatter the silvered almonds over if used. Preheat the oven to 190C/375F. Bake for about 20 minutes or until golden brown. Dust with powdered sugar if desired.

Poppy Thumbprints with Lemon Curd

2011-11-22T06:25:00.001+01:00

Those buttery cookies, which are rolled in poppy seeds and filled with homemade lemon curd or with your favourite jam., are perfect for the holidays. You can replace poppy seeds with finely chopped nuts or coconut shreds. Thoroughly delicious and a welcome addition to any cookie tray.

Lemon Curd	Cookie
2 Eggs 130 g Caster sugar 65 g Butter Juice and zest of 2 lemons	280 g All purpose flour 1 tsp Freshly grated lemon zest 1/5 tsp Salt 200 g Unsalted butter, at room temperature 60 g Granulated white sugar 1 Large egg yolk 1 tsp Lemon extract 50 g Poppy seeds

Whisk the eggs and sugar in a saucepan until smooth, then place pan over a low heat. Add the butter, lemon juice and zest and whisk continuously until thickened. Strain through a sieve into a sterilised jar. Lemon curd keeps, covered, in the fridge for 2 weeks.
In a mixing bowl, whisk together the flour, salt and lemon zest. Cream the butter and sugar until light and fluffy with a hand mixer. Add egg yolk and lemon extract. Beat until combined. Sift the flour mixture into the creamed butter mixture and mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.
Preheat the oven to 180C/350F. Line a large baking tray with parchment paper. Roll the dough into 1-inch balls and lightly roll it in poppy seeds. Place on the prepared baking tray and press a light indentation into the top of each with your finger. Drop 1/2 teaspoon of lemon curd into each indentation. Bake for 15-18 minutes until lightly browned. Remove from the oven and place on a wire rack to cool.

Reginette with Radicchio and Hazelnut Cream Sauce

2011-11-18T18:32:00.000+01:00

A really simple pasta dish with crunchy bitter radicchio, that’s balanced by the rich, earthy taste of roasted hazelnuts and luscious, fresh cream. Some chopped roasted nuts would be a nice addition sprinkled on top. Serve with some garlic bread for a complete meal.

Reginette with Radicchio and Hazelnut Cream Sauce

Inspire by Robyn Cooks and All Recipes

100 g Reginette
1 Radicchio, rinsed and sliced
40 g Ground hazelnuts, toasted
30 g Butter
120 ml Low-fat cream
1 tsp Brandy
Salt and freshly mulled black pepper

Cook the reginette in in a large saucepan of rapidly boiling salted water until al dente, about 9 minutes.
In the meantime, toast the ground hazelnut in a small skillet over medium-high heat for a couple of minutes, stirring constantly. Lower heat, then add the butter, stir until melted, then add the cream and brandy. Stir to combine, and cook until thickened, 5 minutes. Taste and season with salt and pepper.
To serve, pile some radicchio into the bottom of a rimmed soup bowl, then top with reginette. Spoon the sauce over the top. Serve immediately.

Rye Rolls with Poppy

2011-11-14T20:21:00.001+01:00

Those dinner rolls, made from egg white enriched rye dough, have a really shiny and beautiful crust, partly because of overnight proofing in the fridge, partly due to the egg white wash applied prior to baking at high temperature with steam.

Starter	Starter	Others
120 g Bread flour 45 g Dark rye flour 165 g Water 2 g Fresh yeast	80 g Wholegrain rye flour 80 g Dark rye flour 165 g Bread flour 130 g Water 30 g Egg white 1 tsp Malt extract 6 g Fresh yeast 8 g Salt	2 tbsp Poppy seeds 1/2 Egg white 2 tbsp Water

Dissolve the fresh yeast in the water. Stir in bread and rye flours until well combined. Cover and leave it at room temperature for 2 hours, then transfer to the fridge for 12 hours.
Place all the dough ingredients together with starter in the mixing bowl of your stand mixer. Stir at low speed until all ingredients have been incorporated, then increase the speed and mix until the dough gathers into a ball. Add more water, a tablespoon at a time, if too stiff.
Cover with a plastic and set aside until it doubles in size, 1-2 hours. Turn out the dough onto a lightly floured work surface. Lightly press down the dough and shape into a round. Divide the dough into 10-15 pieces. Shape each piece of dough into a round or an oval. Place them on a baking sheet lined with parchment paper. Cover and proof until double in bulk. This will take about 90 minutes.
Preheat oven to 230C/450F and place an old baking pan on the bottom rack. Combine egg white and water in a bowl. Brush the top of bread rolls with egg wash and sprinkle with the poppy seeds. Slash a 1/4-inch/5-mm deep cut across the top of each roll. Place rolls in the oven on the next shelf up, pour 1 cup of water into the old baking pan and close the door quickly. Bake for about 20 minutes until richly brown.

Butternut Squash and Red Lentil Soup with Five Spice Shiitakes

2011-11-10T13:09:00.000+01:00

A quick, easy and tasty recipe for a thick and soul-warming pumpkin soup fragrantly spiced with curry and served with 5 spice shiitake mushrooms.

5 Spice Shiitakes	Soup
12 Dried shiitakes, soaked and diced 1-2 tbsp Bacon dripping 1 tsp Garlic, minced 1/3 tsp Five spice powder 1-2 tsp Maggi seasoning 1/2 tbsp Medium sweet sherry	3 tbsp Olive oil 1 Onion, finely chopped 2 Garlic cloves, crushed 2 tsp Curry powder 700 g Butternut squash, cut into 1cm pieces 100 g Red lentils, rinsed 1l Vegetable stock Salt and pepper to taste Fresh parsley leaves, to serve

Soak dried mushrooms in warm water until plump, about 30 minutes. Drain well, then dice the softened mushrooms. Heat the bacon dripping in a skillet. Add in minced garlic and diced mushrooms. Sauté briefly, adding in five spice, maggi seasoning and sherry, and continue stirring until mushrooms are tender and coated with the sauce. Keep warm until ready to use.
Heat a large saucepan with olive oil over medium-low heat. Add the onion and cook, for 5 minutes or until soft. Add the garlic and curry powder and cook, stirring, for 1 minute or until aromatic. Add the butternut squash, red lentils, and vegetable stock. Bring to the boil. Reduce heat to low. Simmer for 20 minutes or until the butternut squash and red lentils are soft.
Remove the soup from the heat and puree with a handheld blender or whirl in batches in a blender until smooth. Return the soup to the low-medium heat and cook, stirring, until heated through, about 3 minutes. Season with salt and pepper. Ladle among serving bowls. Top with the stir-fried mushrooms and parsley to serve.

Crusty Hard Rolls

2011-11-07T16:50:00.000+01:00

Those bread rolls, known in Germany as Brötchen, are crunchy, richly golden brown rolls with a soft interior, and flavourful thanks to an overnight sponge. Serve them warm with jam or/and butter for the breakfast or with a bowl of piping hot soup as dinner. You can always freeze them and re-crisp in the 150C/300F oven.

Starter	Dough
125 g All purpose flour 140 g Water 5 g Fresh yeast	140 g Water, lukewarm 5 g Fresh yeast 375 g All purpose flour 1 tsp Malt extract 2 tsp Salt

Combine together the flour, water and yeast in a mixing bowl. Cover and leave the starter at room temperature for 16-20 hours.
Whisk together the water and fresh yeast in the bowl of your stand mixer. Add in the rest of ingredients together with the sponge. Mix until a soft, smooth dough forms.
Shape the dough into a ball and return it to the mixing bowl. Sprinkle a bit of flour over the top of dough. This will keep the dough from sticking. Cover with a plastic and set aside for 90 minutes to rise.
When the dough has doubled in bulk, turn it out on a lightly floured work surface. Lightly press down the dough and shape into a long roll. Cut the roll into 12 - 15 pieces. Take each piece of dough and form into a round or oval shaped roll.
Place rolls on the baking sheets lined with parchment paper. Cover and let rise until double, about an hour. Preheat oven to 230C/450F and place an old baking pan on the bottom rack. Slash a 1/4-inch/5-mm deep cut across the top of each roll.
Place rolls in the oven on the next shelf up, pour 1 cup of water into the old baking pan and close the door quickly. Turn oven down to 220C/425F and bake for 20-25 minutes until they're richly brown. Remove them from the oven, and cool on a wire rack.

Vanillekipferl Vanilla Crescent Cookies

2011-11-04T15:21:00.001+01:00

Vanillekipferl are simply sugar cookies in the shape of crescents that are traditionally as a part of the typical Christmas baking in Austria, Hungary and Germany, but can be enjoyed all year round.They usually contain ground nuts, mostly almonds and hazelnuts, flavoured with vanilla, and often served dusted with confectioners’ sugar.
Recipe adapted from Ulrike Kraus -"Kekse und Gebäck rund ums Jahr"

300 g All purpose flour
250 g Butter, cut into small pieces
125 g Sugar
3 Egg yolks
125 g Ground almonds
1 tbsp Vanilla sugar
2-3 tbsp Powdered sugar

Sift the flour into a large mixing bowl. Add in butter, sugar, egg yolks, and ground almonds. Mix until the dough has become smooth. Form the dough into a ball and wrap well with a cling film. Chill for one hour.
Preheat the oven to 180C/350F. Line two baking trays with parchment paper. Divide the dough into 80 pieces. Shape each one into a rope, approximately 7mm thick, and bend into a crescent.
Place the kipferl on a baking trays, and bake for 10-12 minutes until lightly golden. Mix the powdered sugar together with the vanilla sugar. Roll the crescents in this mixture while they are still hot.

Yeast Corn Bread with Chilli, Capsicum and Cheddar

2011-11-01T19:27:00.001+01:00

Unlike many other cornbread recipes, this one uses yeast as the leavening agent other than baking soda and baking powder, so the texture is different from the cakey quick bread. This cornbread has a crispy cheesy crust and a flavourful, moist interior, which is generously studded with sweet corn kernels, capsicum, chilli threads, and paprika salami.
Inspired by WDR

200 g Cornmeal
300 g Water, hot
60 g Olive oil
1 can / 300 g Sweet corn
300 g Red capsicum, peeled and diced
10 g Chilli threads
10 g Freshly mulled black pepper

250 ml Water, lukewarm
20 g Fresh yeast
500 g All purpose flour
120 g Paprika salami, thinly sliced
15 g Salt
200 g Cheddar slices
Cornmeal

Measure the cornmeal into a large bowl. Pour in hot water and leave it to soak for about 20 minutes. Prepare two baking sheets with parchment paper.
Heat olive oil in a skillet until hot. Add in sweet corn and red capsicum. Stir briefly, and add in chilli threads. Cook until softened. Season with black pepper. Remove and leave it to cool until ready to use.
Place water, fresh yeast, cornmeal mixture and flour in the bowl of a table mixer fitted with a dough hook. Stir at slow speed for 3 minutes, then increase the speed and mix for another 3 minutes.
Cover the dough in the bowl and leave it to rest for 10 minutes. Now add in the corn capsicum mixture and paprika salami. Use your hand to mix them evenly into the dough. Cover again and rest for 20 minutes.
Preheat the oven to 220C/430F. Divide the dough into 3 large portions for loaves or 12 small portions for smaller buns. Shape each small portion of dough into a round. Place Cheddar in a heatproof bowl. Put over a saucepan of simmering water and heat, stirring constantly, until the cheese melts.
Spread melted cheese all over the surface of bread and sprinkle cornmeal over the dough and lightly press in with your hands. Bake buns for 15 minutes at 220C/430F, then reduce the oven temperature to200C/400F and bake another 20-25 minutes.

Pommes Duchesse

2011-10-29T20:03:00.001+02:00

Pommes Duchesse, also known as Duchess potatoes, are basically some puréed potatoes that includ egg yolk, butter and seasonings. They can be simply shaped into a mound with a spoon or piped through a pastry bag into various shapes. The edges of the piped potatoes are crisp after baking, while the interior remains soft and creamy. Serve duchess potatoes as a side along with a good portion of meat.

400 g Potatoes, peeled, roughly chopped
1 Egg yolk
50 g butter, melted
A pinch of nutmeg
Salt and white pepper to taste

Place potatoes in a large saucepan. Cover with cold water. Bring it to the boil. Boil for 15 minutes or until tender. Drain. Transfer to a bowl. Mash with a potato ricer or using a large metal spoon, press potato through a fine sieve into a bowl. Add egg yolk and half the butter. Season with nutmeg, salt and pepper. Stir to combine.
Preheat oven to 220C/428F. Line a baking sheet with baking paper. Spoon the potato mixture into a piping bag fitted with a star tip. Pipe swirled rosettes onto the prepared baking sheet. Drizzle remaining butter over potato. Bake for 20 to 25 minutes or until lightly browned.