Dienstag, 27. April 2010

Cupcake takes the Bread

cupcake bread
Usually I bake this bread for easter shaped like a Lamb - see picture here. But today I didn't even know exactly what I was going to make till I started with the little knots and I guess my cupcake love took over and volá here you can see the result

This Dough is sooo nice to work with and for people who like to use the technique in this world - it´s so great to just put all ingredients in the baking machine and press the dough setting. 1 and half hour later I returned to the scene of the cupcake crime and punched down the dough a little and started making these knots and tails - even formed a giant cherry with a stem and leaf.


500g flour
250ml milk
1 egg
80g butter
60g sugar
one pack dried yeast (7g) or 25g fresh yeast
1 tsp salt

if you are not using a bread machine -  disolve the fresh yeast in the warm milk and add the sugar. Combine all ingredients together and kneat untill you have a solid dough. Let rise in a warm place for 1 hour - or untill double in size. Using a Breadmachine - add the ingredients in correct order and choose the dough setting. It takes about 1 and a half hour in my machine using dried yeast. After the cycle is finished or your dough is double in size start forming it and shape it the way you like. Leave for 15 minutes to rise again and brush with milk before you bake it for 15 - 20 min at 180°C (350°F). 

Montag, 26. April 2010

Anna´s Coconut Macaroons


2 eggs
175g sugar
200g coconut grade
1 - 2 tbsp flour
1/4 tsp vanilla sugar
100g melted chocolate

Beat the sugar, vanilla sugar and eggs well till fluffy and light. Gently stir in the rest of the ingredients with a fork (beside the chocolate) untill well blended. Place small mounds of the batter with a teaspoon on the pergament lined baking sheet, be sure to have enough space between them. 
Bake for about 10-12 minutes at 175°C (347°F) then cool on a wire rack. When cooled completely, dip them into the melted chocolate and flip them upside down and let stand. Keep in an air tight cookie box.
This is a recepie from my mums friend Anna - I baked them for christmas and they are the best.
Thank you :)

Donnerstag, 22. April 2010

Petite Madeleine

These little sweet french treats come from the Lorraine region in northeast France. They are baked in pans with shell-shaped depressions that gives them this typical look after baking. Traditional recipes include very finely ground nuts, usually almonds. A variation uses lemon zest, for a pronounced lemony taste. These cakes were either "born" in the 19th century and named after a the pastry cook Madeline Paulmier, other sources say that Madeline Paulmier was a cook in the 18th century for Stanislaw Leszczynski, whose son-in-law, Louis XV of France, named them for her. But either way they are delicious.
Here is my version of these sweet little treats.

125g sugar
125g flour
1 tsp baking powder
125g butter
3 eggs
pinch salt
50g grounded almonds
2 tsps neroli (orange flavor - Orangenblüten wasser)
1/4 tsp vanilla extract

Soften the butter then mix with the flour. Add the eggs one at a time and mix well between adding the next egg with a wooden spoon. Now addd the rest of the ingredients and mix well. 
The dough needs to be cooled for at least 1 hour in the fridge before you start again.
In the meantime preheat the oven to 200°C (395°F) and prepare the cake pan. The shell-shaped depressions will then be half filled with the cooled dough. Bake for 10-15 minutes in the top of the oven.
Cool on a rack.
Note: If you would like to try the lemon variation - use instead of the orange water and vanilla extract zest of a lemon and juice.

Caramelized Onion Bread

One of my favorite breads is this onion bread, it´s mouthwatering flavour of golden fried onions is great to serve with soup, cheese or salat. This recepie is taken from a great book for all bread bakers called BREAD from Christine Ingram and Jennie Shapter


50g butter
2 onions chopped
280ml water
1 tbsp clear honey
450g bread flour
1 1/2 tsp salt
1/2 tsp freshly ground black pepper
1 1/2 tsp dried yeast

makes 1 loaf

I made this one in my bread machine - but if you don´t have one - make the dough like you normally do. I love my bread machine - I don´t bake so much in it though, but use as a dough maker ;-) There are bread machines out there for every purse - and it´s something for my opinion should be in every home :)

1. Melt the butter in a frying pan and sautè the onion over a low heat untill golden. Remove the pan from the heat and let the onions cool slightly. Place a sieve over the bread machine pan, then tip the content of the frying pan into it, so that the juice fall into the pan. Set the onions aside to cool completely.

2. Add the water and honey to the bread pan. Sprinkle over the flour, covering the liquid. Place the salt and pepper in separate corners. Make a shallow indent in the centre of the flour, add the yeast.

3. Set the bread machine to the dough settings. Press start. Add the onions when the machine beeps or in the last 5 minutes of kneading. Lightly flour a baking sheet (or use a baking stone).

4. When the cycle has finished (1 1/2 hour later), remove the dough from the bread pan and place on a ligthly floured surface. 

5. Knock back (punch down) gently; shape into a ball. Place on the baking sheet (or baking stone) and cover with oiled clear film. Leave to rise for about 45 minutes. Preheat the oven to 200°C (395°F). Slash a 1cm deep cross in the top of the loaf. Bake for 35-40 minutes; Cool on a rack.

Mittwoch, 14. April 2010

Homemade Pasta

At first I thought this must be hard and I saw a big disaster for my eyes - like dough stucking inside the machine etc., but it´s way easier and much more fun to do than you could imagine plus nothing compares to homemade pasta. If your pasta machine doesn´t have a motor stuck to it - you need two pairs of extra hands to help you out - grab your partner/friend and make some pasta basta!

Basic Pasta Recepie

150g Flour (405 Flour)
250g Semolina Flour (00 Flour)
4 eggs
some salt

Step 1: Making the Dough
Mix the two flourtypes together and place on a board or in a bowl. Make a well in the centre and add the eggs and salt into it. Beat the eggs with a fork untill smooth and then use your fingertips to mix the eggs with the flour, untill everything is combined. It might look a bit messy at first - but just keep on and ones you can kneed it - kneed it till it´s shiny and soft instead of rough and floury.
Wrap it up in plasticfoil and refridgerate for at least one hour before you use it. You might want to cut it in two parts and wrap them up seperately - if you wont be using it all on the same day. Pasta dough keeps up to 3 days fresh in the fridge.
Step 2: Roll out your Pasta
Now take out your dough and cut in half so you have pastadough of the size of a large orange, wrap the other half back in the plastic wrap and put in the fridge. The pastadough dries out pretty quickly. The easiest way is to roll out your pastadough is to use a pasta machine. Dust some semolina flour on the surface and screw your pasta machine to the  table. Flatten your pastadough with your fingertips and set your pasta machine at its widest setting and roll the pastadough through it. If it´s sticky just dust some flour over it. Click the machine down a setting and roll the pastadough through it again. Now fold your pasta in half, click the pasta machine back up to the widest setting and roll it through again - repeat this process five or six times. You will notice how your pasta changes and becomes more silky and smooth.
Now you are ready to roll out your pastadough properly - working it through all the settings on the machine - starting with the widest down to the narrowest. Lightly dust both sides of the pasta with a little flour everytime you run it through.
Now fold the pasta in half lengthways, then in half again and once more. Turn it 90 degrees and feed it through the widest setting of your pasta machine. Roll it down through the settings for the last time.
Depending on what kind of pasta you would like to make - like for tagliatelle or lasagnia you need to roll it down to between the thickness of a beer mat and a playing card.
For stuffed pasta like ravioli or tortelini - you´ll need to roll it down slightly thinner or to the point where you can clearly see your hand or lines of newsprint through it.
Once thin enough for you to use - cut it and shape it straight away - since it dries out very quickly.
You can use a damp clean tea towel to cover it up with - to stop it from drying out as well.

Good Luck and Bon Appetit

Recepie is from the cookbook Poletto´s Kochschule and instructions leaned to Jamie Oliver´s Instructions from his book.

Dienstag, 13. April 2010

Mummy´s Marble Cake

One of my favorite everyday cake - is my mums marble cake  (icelandic: Marmarakaka). Unlike many marble cakes I´ve tried this one isn´t dry at all - but soft and delicious with coffee or tea and great to take with you on a picnick now in spring :)


150 – 200 g (5-7 oz) softened butter/margarine
2 ½ dl (1 cup) sugar
3 eggs
1 dl (1/2 cup) milk or cream 
4 dl (1 3/4 cups) flour
1 tsp baking soda
2 tsp vanilla sugar
1-2 tbsp cocoa (I prefer the dutch cocoa)

Preheat the oven to 170°C (325°F)

Beat sugar and butter till its light and fluffy. Add the eggs one at a time. In an extra bowl mix the dry ingredients (without the cocoa) together and stift. To the egg-sugar mixture now add the dry ingredients and the milk alternatelly. Now take a third of the dough (1/3) and place in a seperate bowl - to that third you add the 2 teaspoons of stiftet cocoa powder and mix well.
In a prepared ring cakepan place the half of your yellow dough (1/3 of whole recepie) then the dark dough on top of it (cocoa dough) finishing with the rest of the yellow dough - so you get three layers (yellow - brown - yellow).
To make a pretty pattern use a fork (or a knitting needle) and go all to the bottom of your pan then up again all the way around in zig-zag-movements. Place into the preheated oven and bake untill toothpick inserted comes out clean. Cool cake in a pan for few minutes before you turn it out of the pan on the cooling rack to cool completely. 
If you like you can dust the cake with powdered sugar but it´s not necessery. If you can´t finish in one day ;-) It´s good to wrap it up in plastic wrap to keep it soft longer and keep in a cool place. 

Sonntag, 11. April 2010

Potato Pizza

I just made this Pizza for dinner, it's quick and easy recepie for the dough, and then you just put what you love on it. I like the potato Pizza::

Pizza dough from http://www.himnesk.is
350g wheat ( spelt can also be used)
1 - 1,5 tablespoons baking powder
pinch of sea salt, like maldorn salt
2-3tablespoons oil (coconut oil or rapsoil, or olive oil)
180-200ml warm water.

mix it in a bowl, put water in slowly.
makes 2 pizzas. Bake it in 200C in the owen for 3-4minutes, put a moist cloth on it when you take it out, beforu you put on it the ingredience. Then bake till it's ready!!!

On top:
hunts tomato sauce in a can like the tomatoes
potatoes (boiled but not perrfectly) , red onion, motzarella, timmian ( would be great to put fresh and also basil fresh)
pepper and maldorn salt
a bit of extra virgin olive oil ower before i put it in to the owen.



Freitag, 9. April 2010

Shortbread Cookies

My cookie jar is empty and needed a refill - since we love to have something to munch on with our evening nespresso - I thought this time lets fill it up with these shortbreads. I´ve been wanting to try this recepie from Joy of Baking out for a long time now. So last night I made the dough and left in the fridge over night.
The hardest part is really to decide what kind of cookie cutters to use ;-) I got these cookie stamps a while ago and wantet to try them out too :) I picked I ♥ U and HDL (German abbrevation for Hab Dich Lieb = I love you). 
Joy of Baking is one of my favorite pages and I was happy to find them too on Facebook.
If you want to decorate your shortbreads with royal icing - check out Bake at 350 I love how she decorates her cookies.

Here a peak before and after baking

after the baking they looked like this

I got about 30 cookies - and they taste really good :)

2 cups (260 grams) all-purposeflour
1/4 teaspoon (2 grams) salt
1 cup (2 sticks) (226 grams) unsaltedbutter, room temperature
1/2 cup (60 grams) powdered (confectioners or icing)sugar
1 teaspoon (4 grams) purevanillaextract

In a separate bowl whisk the flour with the salt.  Set aside.
In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until smooth (about 2 minutes). Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated. Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour.  
Preheat oven to 350 degrees F (177 degrees C) with the rack in the middle of the oven. Line two baking sheets with parchment paper.
On a lightly floured surface roll out the dough to 1/4 inch (.5 cm) thick. Just take one part of the dough out of the refrigerator - since the dough quickly softens. Cut into  whatever shapes you wish using lightly floured cookie cutter. Place the cookies on the prepared baking sheet and place in the refrigerator for about 15 minutes or freeze them for 5-10 minutes. That way they keep their shape better and rise just slightly higher. This will firm up the dough so the cookies will maintain their shape when baked. Bake for 8 - 10 minutes, or until cookies are lightly brown. Cool on rack.

Montag, 5. April 2010

Easter Cake

Made this for easter 

it´s a pretty big recepie, beside this cake I got some muffins and two heart shaped cakes ;-)
But it´s soft and has a deliscious texture and yellow colour. The Perfect cake to the three o´clock coffee or tea.
I found this recepie over my Wilton Cake Decorating Facebook Page - they recomended this one for baking a lambcake for easter. I don´t have a lamb mold but I got this cute chicken mold and gave it a shot. Before today I was using the recepie that came with the mold but after I tried this one - there is no turning back :-)

The original recepie can be found  here . I used the Lemon grid and juice instead of vanilla since I love lemons and it gives a great yellow colour.

  • 3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 cup (2 sticks, 225g) butter, softened
  • 2 cups granulated sugar
  • 6 eggs
  • (1 tablespoon vanilla extract) 
    • replace with 1 tablespoon fresh lemon juice and 1 1/2 teaspoon freshly grated lemon chest for a lemon pound cake
  • 1 cup sour cream (230g)
Preheat oven to 325°F (I baked it at 180°C). Spray pan with vegetable pan spray; set aside.

In medium bowl, combine flour and baking soda; set aside. In large bowl, cream butter and sugar with electric mixer. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Add flour mixture to butter mixture alternately with sour cream, beating well after each addition. Pour into prepared pan.
Bake until toothpick inserted in center comes out clean. Cool cake in pan 15 minutes on cooling rack. Carefully loosen edges of cake from pan; turn out onto cooling rack and cool completely.
YIELD: Makes about 12 servings.