Breadloaf for Tartines and Sandwiches

I needed to buy bread or bake some myself.

Too lazy to walk to the bakery in this heat, I decided to bake a loaf myself. The proofing time was a lot shorter then I imagined. The place where the bowl with the dough rested was pretty warm.

I had not much kneeding to do, my Thermomix did the job for me. I put the dough ball in an oiled container and covered it. Proofing time should have been 1 hour, but after 45 minutes the dough has more then doubled in size.

I had a loaftin dish already buttered and floured, the rolled up dough went in and rested an other 10 minutes.

I baked it at 200 C for 45 minutes with a dash of water splashed in the oven at the start for some steam.  Make a cut through the middle before it hits the oven.

It came out of the loaftin dish without a problem and needed to cool on a wire rack. 

I had a slice of bread with butter and my first homegrown small cucumber from my balcony.

Recipe:

500 g breadflour (550 style)

300 ml luke warm milk

40 g fresh yeast

1 tsp sugar

1 tsp salt

40 g butter + butter for the dish

In 100 ml milk with sugar dissolve the yeast and let it sit for 10 min. Melt the butter and add it with the other milk together to the yeast mix. Flour and salt togteher, then everything in the maschine to kneed a smooth dough. Rest it, shape it, place it in the dish, rest it and bake it.

Croissants for Breakfast two ways

No bread at home for breakfast but a readymade dough roll for croissants.

Saved me from walking to the bakery in the heat.

Roll them up and bake them as they are - boring. I decided on 3 with sweet and 3 savoury filling. 

I made a tiny lemon marmelade a while ago and had an open jar in the fridge. I filled three croissants with some of it. To identify them easier later after baking, I sprinkled some ground pistacchios on top.

The other 3 were filled with a big slice of soft reddish outer skin cheese. A very intense flavour profile, but melts perfectly. The top of the croissants got some sprinkles of grated Emmenthal cheese. 

Both kinds were brushed with egg yolk before getting the topping on. 

Baked at 200 C for 15 minutes

Handkäse mit Musik or a Hessian speciality

This is for me childhood. The sourmilk cheese is nearly fat free, high in protein and was the cheapest cheese available then.

The music is the special treat to get the cheese more palatable, because you add oil and vinegar, onions and caraway seeds to it.

The "music" comes long after eating, when the raw onions start the tune.

Eaten on a good slice from a loaf of German bread with butter was and still is a treat for me.

The cheese is no longer cheap and the tradition that this combo is served in Biergartens and Summerrestaurants is dying out. You only find it in Hessian, outside the state is unknown.

Traditionally served with apple wine or cider.

Ingredients:

250 sour milk cheese or Handkäse

1 medium onion

1 tsp caraway seeds

1/2 tsp paprika powder

Salt and pepper

4 tbsp grapeseed oil - never use olive oil

3 tbsp cider vinegar

Asparagus with caper mayo and radish salad

A different way to have some kind of asparagus salad.

There are many different components and each of them need a bit of time. I use green asparagus, but the original recipe from "Konstantin Keller"called for the German white gold. But as always, recipes are giving me ideas, but I make my own version of them often.

The first step in the morning was breaking off the hard lower parts of the green stems. They have something like a predetermined breaking point. I cleaned the asparagus before starting the prep, so the broken off parts went in a small pot with 300 ml water and some salt to cook for 20 min. I just needed some asparagus water to start cooking the stalks themselves. I used the water to cook them in, then kept the remaining water and used some of it for the marinate later.

Let the asparagus and the water cool down. The salad with the mixed radishes came next. It needs a bit of time to marinate too. I have a Japanese style harpe slicer, that made my life easier getting all the radishes sliced. Chopped fresh herbs and a little salad dressing and they had time to set.

The marinate for the asparagus was easy, just mix asparagus water, grapeseed oil, lemon juice and piment d'Espelette with some salt and pepper and brush the asparagus stalks with it.

Next step was the capers mayo. I mixed mayo with mustard and chopped capers and some chives and that was layered over the lower parts of the asparagus.

The original recipe called for smoked trout as a protein. I used some canned fish.

Ingredients:

500 g green asparagus

150 g smoked fish

Marinate for the asparagus :

30 ml asparagus water, 1/2 lemon, 2 tbsp grapeseed oil, 1/2 tsp piment d'Espelette, salt and pepper

Dressing:

3 tbsp mayo

1 tsp medium French mustard

2 tbsp capers, the salt washed off

1/4 tsp chives

Salad:

300 g mixed color radishes

2 tbsp mixed fresh herbs

Olive oil

Vinegar

Salt and pepper 

Plantain Pancakes

I've waited until the Plantain was nearly completely black, now it was soft and sweet.

It was on the kitchen counter for 2 weeks. Every time I looked at it, I had an other idea to prepare it. First starchy and now more like a stringy banana. 

This is the time to mash it and mix it with flour, onion and seasoning to prepare some savoury sweet pancakes.

Use a knife to peel the plantain, otherwise you wont get the outer skin off. A potato masher is the right tool to make plantain mush. 

Chop the onion fine and add it to the plantain, season and add enough flour for a pancake like thick mix. Use high smoke point oil and cover the bottom of the pan with it completely.

Bake on each side on medium high heat for 4 to 6 minutes, flipping them over in between often.

Rest on kitchen paper to soak up some oil.

Ingredients:

1 black soft plantain

1 small onion

3 or 4 tbsp flour depending on the size of the plantain

1 tsp ground ginger powder

1/2 tsp black pepper 

1/4 tsp salt

Oil for frying

Frozen Strawberries in Chocolate

Standing in front of the ice cream frozen section at a supermarket gets you lot of things that are new.

I am always drawn to new things or advertised new products to give them a chance.

Many many years ago I saw a start of a commercial on US TV that had a banner:

ADVERTISING IS THE RIGHT TO CHOOSE

There would not be so many new products if nowbody knows about them. You only have to make up your mind if these products would be something for you to try.

I made chocolate covered fruits a while ago. They were good but a lot of fuss and chocolate smears everywhere.

This tub of milk chocolate strawberries comes frozen. Take some out and let them sit for 15 minutes to defrost a little, then enjoy. Stuff the others back in the freezer.

They are produced in Austria and they are awesome.

 

Biscoff Caramel Cookies

My friend gave me soft caramel candy from Poland last year. It sticks to my teeth so much and that was the reason to look for a recipe.

This recipe is from "backenmachtglücklich.de"

It called for a caramel cream to add to the dough, but offered the possibility to use Biscoff spread. Since an open jar was sitting around from my Ice cream, it was a good way to empty it more.

Recipe for 22-24 cookies:

300 g AP flour

1 tsp baking soda

1/2 tsp salt

150 g soft unsalted butter

100 g sugar

50 g brown sugar

60 g Biscoff spread

1 large free range egg

1 tsp Vanilla paste

80 g chopped soft caramel candies

In one bowl combine sifted flour with salt and baking soda.

In a large bowl cream together butter and both sugars. Then add 40 g Biscoff, the egg and vanilla paste. Stir it together and dump in the dry stuff. 

Combine well and add 20 g more Biscoff and 40 g caramel chunks. Bring it together, then form balls and press a piece of caramel on top. Store in a bowl with a paper layer in between or when you have room in your fridge, put the cookies on a baking sheet with baking paper and cool for 1 hour.

Get them out and let them get a little back to temperature while you heat up the oven to 175C.

Bake them 10 to 13 min depending on size and your oven. They should not take color to stay soft inside.

If they are uneven, take a cookie cutter or a jar and loosely get them back in shape. 

After they are cooled, store them in an airtight container and eat them in a week.