Wool Roll Bread

Yesterday I found APRON! A Youtuber with great baking videos. 

The one I watched first was the wool roll bread. It got me hooked. Today on a very cold but sunny Sunday. I had time in the morning to be creative. The first drawback was that I did not have the right size of a baking dish with 20 cm diameter. I have lots of 18/24/26 cm loose bottom baking dishes. Finally I decided to use a 19 cm pasta baking dish. No loose bottom and I hoped for the best.

This recipe takes a lot of time due to the proofing time of the dough. 2 hours 15 min in total. It is not a bake to do after you get home from work. APRON filled her bread with chopped cranberries. I did not have any. While I went through my cupboards and baking storage I found a package of milled poppy seeds with sugar and seasoning added. The only thing it needed were several tablespoons of milk. The rest of it will go into an other bake soon. 

In made the dough in my Kenwood stand mixer. And it rested for 1 hours to proof afterwards.

recipe for a 20 cm dish:

300 g flour, 30 g sugar, 5 g salt, 3 g dry yeast, 80 ml lukewarm milk, 100 ml double cream, 1 egg

70 g poppy seed paste, butter for the baking dish

Depending on the type of yeast you use, either put it into the warm milk to bloom or toss it into the flour directly. Put the ingredients of the 1 row into the stand mixer and make a smooth dough.

Form it into a ball, put it  back into the mixing bowl, cover and place it in a warm place to rest for 1 hour.

Sprinkle your work surface with a little flour and put the dough on top. Smooth it out a little and take a  dough cutter and make 5 equal portions. Roll them into balls and cover them to rest for 15 min.

Take one out and with a rolling pin make a 25cm rectangular piece. Use the dough cutter and from the center of the dough cut in paralell lines small strips.

Use a tablespoon of poppy seed paste on the other side and fold the sides over and the end and start rolling it up to the strips. 

Place it in a buttered and bottom papered and buttered bakind dish. Make all 5 balls. I was only able to place 4 and a half pieces into my baking dish.

Cover again and let it proof for 1 hour again. Brush with a little milk.

Bake at 170 C fan for 17-20 min until golden.

Matcha Bubble Waffles

This my 1600th blog. Due to the pandemic I mostly cook and that makes it interesting. I do not let food get boring. Eating myself around the world when I have no chance to get there in the near future.

The bubble waffles originated in Hongkong. You do not see them here often. I took one to my neighbor to try it. She has never seen anything like them and Matcha was new to her too.

Recipe for 3 waffles:

125 g flour, 1/2 tsp baking powder, 1/2 tsp Matcha, pinch of salt, 1 tbsp vanilla sugar,

35 g sugar, 60 g butter softened, 2 eggs, 110 ml milk, 1/2 tsp vanilla extract

Beat sugar and softened butter. Add dry ingredients. Then eggs and milk and vanilla extract. Let the waffle batter sit for 20 min. The additional tablespoon of vanilla sugar is needed to balance out the bitter Matcha flavour.

Bake in the greased bubble waffle iron and serve hot.

Sweet Potato with Tahini Butter

A large sweet potato waited on the kitchen counter for a purpose. I needed something quick. I checked the internet and found an intriguing recipe. Like eating a baked potato with creamy topping.

I did not use the oven. The sweet potato went into the steam pot of my Thermomix. 

The butter is quick to prepare. Just make sure the butter has room temperature.

Ingredients:

1 large sweet potato

30 g butter, 2 heaped tsp Tahini

1 tbsp supreme dark soy sauce

Fleur de Sel, pepper

1/2 lime juice, 

2 lime quarters, sesame seeds 1tsp + 1 tbsp

Mix butter, soy, tahini, 1 tsp sesame seeds, salt and pepper and lime juice and set aside.

Wash the sweet potato. Slice it lengthwise and put both halves into the steamer. You can use the metal baskets and a pot.

When the potatoes are done. Let them cool a little to handle them. Take a fork an loosen the flesh. Smear the butter on top.

Sprinkle with more sesame seeds and add lime wedges. The juice cuts through the richness.

Steam for 25 to 30 min.

 

Potato salad with Lentils and Sausage

In my Provence cookbook I found a recipe cutout from a magazine. My note on the top was "tasty  - Marseillan Plage, France" a holiday home for 3 weeks.

When I went on holidays and had a kitchen I often took a couple of recipes from home with me to finally cook them. The recipe was originated in Lyon. The sausage used is called here in Germany "Lyoner". It is a fine Bologna sausage.

The combination with lentils cooked in broth with vegetables and potatoes works well. If you eat vegetarian food, just skip the sausage and it will be fine. For meat lovers a little sausage always helps.

Recipe for 4:

800 g potatoes cooked and sliced, 1 white onion, 2 spring onion

200 g Lyoner or Bologna sausage, 1 bunch parsley, 1 small can of lentils with veggies

2 tbsp Dijon mustard, 2 tsp sweet Bavarian mustard, 100 ml water, 100 ml olive oil, 6 tbsp white balsamic vinegar, salt and pepper. 

In a small pot mix water, oil, vinegar and mustard and bring to a boil. Add chopped onions and cook for 1 min. Pour over the sliced potatoes and let it rest for 30 min. Drain the lentils and add to the potatoes. Cut the sausage lengthwise, then into 3 strips each. Then cut them into cubes.

Mix well and finish with the greens of the onions and the parsley. Keep at room temperature for serving.

Fennel and smoked Salmon Risotto

I found a small recipe book in my huge stack of others while I looked for something else. It contains only recipes of risotto, pilaw and paella. I thumped through it and stopped at this recipe. I love fennel and smoked salmon, but the reason to try this recipe was something else.

I read a short part of the recipe to get a feel for it and was intrigued. Usually in a risotto the liquids start with wine, then broth and sometimes finish with a little lemon. This was different. Take a pot and add all liquids to it and bring it to a boil then keep it hot and add it to the rice in 3 or 4 increments.

Recipe for 3:

180 g Carneroli rice, 1 bulb fennel, 2 spring onions, 35 g butter

100 ml white wine, juice 1/2 lemon and zest, 200 ml fish stock, 350 ml veg stock, salt and pepper

100 g organic smoked salmon

Mix the liquids and bring to a boil, cook for 3 min, then keep hot.

Melt the butter in a wide pan and add chopped fennel and the light part of the onions and saute for 4 min. Add the rice and coat it well. Season with salt and pepper. Pour in 1/4 th of the hot stock and stir often.

Finish 2- 3 more times. Cut up the salmon and the onion greens and zest the lemon.

Stir all in and serve hot.

Adobo Chicken Liver

The Adobo sauce alone is 10 out of 10 points. This Philippino recipe I have found on YT Beryl Shereshevsky. I added some more veggies since it was a pretty basic recipe.

And the veggies were left over from the weekend cooking. No waste. The cooking time is short. More or less the time the rice needs to get ready. You can prepare the sauce in advance. That makes it even easier. Just pour it in the pan to cook through.

Recipe for 2:

350 g chicken liver, 1 large yellow onion, 2 spring onions, 6-8 cloves of garlic, 60 g baby spinach, 1/2 red bell pepper

3 bay leaves, 1/2 tsp coarse ground pepper, 1 tbsp sugar, 1/4 cup dark soy sauce, 1/4 cup water, 1/3 cup white vinegar, 2 tbsp oil

1 cup Basmati rice

Wash the chicken liver, pat it dry and cut out all the yucky things. Set aside and do not season it. Start the rice.

Chop the veggies. Separate the green from the white of the spring onions. The greens are for the finishing touch. Mix the sauce.

First fry off the sliced garlic for decoration later. Then start with the onions and bell pepper and bay leaves. Season with lots of pepper. When the onions are soft and brown, add spinach and pour in the sauce. Let it cook through, then at last add the liver pieces. They are so tender and will be ready in 3 min. Do not overcook liver!

Finish with onion greens and garlic and serve over rice.

Donuts made from Madeleine batter

I wanted to bake Madeleines. I saw a a YT video from Cupcake Jemma. I found my silicone madeleine baking mat and wondered why I haven't used it only one time before. I remembered baking Matcha madeleines. They are not on the blog because they were damaged too.

I knew I had made Matcha madeleines 4 years ago. Then I checked my blogs and there was nothing. Weird.

The batter recipe is great and made in no time. But the batter has to rest in the fridge or on the cold balcony at least for 45 min. I buttered the silicon moulds and filled in the batter with 2 teaspoons. It is a small size for a baking dish.

Baking time was 7 min at 190C fan.

They looked perfect wgen they came out of the oven. After a short waiting time I trued to pull them or push them out. Now I knew the reason why I haven't used this silicon disaster in a long while. They ripped apart.

For the remaining batter I used the first metal baking dish I could grab out of the cupboard. It was the donut one. 

They came out perfect! My next move was Amazon. I ordered a metal madeleine baking dish. The silicon one went into the recycling bin.

Recipe:

100 g sugar, 2 eggs beaten together

1 1/2 tsp honey, 1/2 heaped tsp baking powder, 1/2 tsp vanilla extract, pinch of salt

Add that and zest of 1/2 a lemon. 

Sift in 115 g flour and add 115g melted cooled down butter

Bake and drench in lemon drizzle: 2 tbsp icing sugar, juice 1/2 lemon, drop of water