Rhabarberkuchen mit Streuselboden

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Cakes + Cookies

Rhabarberkuchen mit Streuselboden

für den Teig:

300g Mehl (Typ 405, oder Dinkelmehl Typ 630)
150g Butter
150g Zucker

für den Belag:

800g Rhabarber
1 TL Butter
5 EL Zucker
2 EL Speisestärke

Den Backofen auf 180°C (160°C Umluft) vorheizen.

Mehl, Butter und Zucker zu einer krümeligen Masse vermengen und mit der Hand zu Streuseln kneten. In den Kühlschrank stellen.

Für den Belag den Rhabarber waschen, putzen und in fingerbreite Stücke schneiden. Die Butter in einer großen Pfanne bei mittlerer Hitze schmelzen und den Rhabarber hineingeben. Rhabarber mit dem Zucker bestreuen und diesen kurz schmelzen lassen. Die Speisestärke unterrühren und bei kleiner Hitze ca. zwei Minuten dünsten.

Den Boden einer Springform (oder einer feuerfesten Form) einfetten. Zwei Drittel der Streuselmenge auf dem Boden der Form verteilen und mit einem Löffel festdrücken. Den Rhabarber darauf verteilen. Die restlichen Streusel als Topping darübergeben.

Den Kuchen 45 Minuten backen.

Filet vom Wild

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Hunting

So wird das Filet perfekt:

1- salze das Filet erst kurz bevor du es brätst

2- brate es dann von allen Seiten scharf an

3- schiebe es für 30 Minuten bei 100°C in den Ofen

4- mahle noch etwas schwarzen Pfeffer über das fertige Filet

orange and nettle salad

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Salads

In the late afternoon we went out for a walk to find some fresh nettle leaves. They are still very small, just regrown after the winter. Soaked in water, rolled and chopped, finally combined with orange slices and almond sauce they make for a delicious springtime salad.

orange and nettle salad

ingredients:

1 orange
1 cup fresh nettle leaves
1 tablespoon almond butter
1 tablespoon freshly squeezed lemon juice
1 teaspoon olive oil
salt and pepper

Soak the nettle leaves for 20 minutes in cold water.
Spread the leaves on a wooden board and soften them with a rolling pin.
Chop them (option 1 for a more intense flavour) or just leave them rolled (option 2 for a more appealing look).

Peel the orange and cut it into bite-size pieces.

For the sauce mix the almond butter, olive oil, lemon juice, salt and pepper.

Combine all ingredients and put the salad aside for 20 minutes to let the flavours unfold.


cranberry margarita // french 75

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Drinks

cranberry margaritas
4 generous servings

200ml pure cranberry juice
100ml freshly squeezed lime juice (2-3 limes)
150ml tequila
100ml orange flavoured liqueur, like Cointreau or triple sec
2 handfuls ice cubes
salt

Check your pantry to see if you have a large canning jar, which can do double duty as a shaker.

Put the ice cubes, the cranberry juice, lime juice, tequila and orange liqueur in a canning jar, close it tightly and shake for ca. 30 seconds.
Rub a lime quarter around the rim of each glass and press the rim in a plate with salt, so that you end up with a salt rim.

Pour the drink from the canning jar into the glasses through a little sieve to retain the ice cubes.

french 75

1 cl freshly squeezed lemon juice
dash simple syrup
dash grenadine
2 cl gin
champagne

Shake on ice cubes, strain into champagne glasses, fill up with champagne.

Quiche mit Räucherlachs

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Cakes + Cookies / Lunch

Meine Gäste lieben sie als herzhafte Variante bei Einladungen zu Kaffee und Kuchen.

Für den Teig:
300g Weizenmehl
80ml Wasser
100g Butter
1 TL Salz

Für den Belag:
2 EL Butter
600g Lauch (in Ringe geschnitten)
300g saure Sahne
2 EL Speisestärke
4 Eier
Salz und Pfeffer
1 Bund Dill, gehackt
400g Räucherlachs

Zuerst verarbeitet man die Teigzutaten zu einem elastischen Teig. Dann wird der Teig ausgerollt und auf eine runde Backform gelegt, den Rand zieht man an den Seiten hoch.

Der Lauch wird in der Butter gedünstet.

Die saure Sahne, Speisestärke, Eier Salz und Pfeffer und Dill werden gut vermischt, dann Räucherlachs und Lauch dazugegeben und auf dem Teig verteilt.

Bei 200°C Umluft 30-35 Minuten backen.

Stachelbeerkuchen // Johannisbeerkuchen

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Cakes + Cookies

Stachelbeerkuchen // Johannisbeerkuchen

125g Butter
100g Zucker
4 Eier
ein wenig abgeriebene Zitronenschale
eine Prise Salz
200g Mehl
2 Teelöffel Backpulver

für den Guss:

4 Eier, getrennt, Eiweiß zu Schnee geschlagen
200g gemahlene Nüsse
100g Zucker
eine Prise Zimt

500g Stachel- oder Johannisbeeren, oder beide gemischt

Aus den Zutaten einen Rührteig herstellen und in eine Springform geben. Darauf die Beeren verteilen.
Für den Guss die Zutaten vermischen, zuletzt den Eischnee unterheben. Auf die Beeren streichen.

Ca. 40 Minuten bei 180°C backen.

raw red currant jam

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Jams + Preserves

Searching for more interesting recipes besides the traditional jelly or jam, I found a long stirred raw red currant jam in an old cookbook of my mother.
And when I say long stirred I mean loooong stirred. I tried it … the outcome is delicious.

Note the little “x” mark by the side. Means the recipe is tried and well approved by my mother.

Raw red currant jam

500g ripe red currants
500g sugar

Wash the currants and discard the stems.
In a china bowl mix the currants and the sugar and let the mixture rest during the night in a cool place.
With a wooden spoon crush the currants and stir for 1 1/2 to 2 hours in the same direction. (I recommend watching a Netflix series or selling the task Huckleberry Finnwise to family members or friends).
Once thickened to the consistency of jam, fill in alcohol rinsed jars.

Raw currant jam is extremely aromatic. True!

mini orange cakes

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Cakes + Cookies

This recipe is based on a cake found in the book “Tartes et Gourmandises” by Eric Kayser. For my own mini orange cakes I reduced the amount of sugar and substituted some of the plain flour with stone milled barley and spelt, resulting in a more hearty bite and less overall sweetness. I also opted for my homemade quince jelly instead of the original orange marmalade. The recipe below is still the original, with my suggestion in brackets, if you wish to follow my path.

mini orange cakes

300g sugar (I used 130g)
pinch of salt
the zest of an organically grown orange
330g flour (I used 130g barley & spelt flour, 200g plain white flour)
1 sachet baking powder
180ml cream
6 eggs (I used 5 eggs)
130g soft butter
50ml liqueur d’orange
100g orange marmelade (I used quince jelly)

  1. Preheat oven to 180°C.
  2. In a bowl mix sugar, salt, orange zest together with the flour and baking powder.
  3. In another bowl slowly beat the eggs and the cream.
  4. Gently whisk the wet mixture into the dry ingredients.
  5. Add the soft butter, the liqueur d’orange and the orange marmelade.
  6. Continue to whisk until all ingredients are perfectly combined.
  7. Fill the batter into the baking forms of your choice.
  8. Bake for 25 minutes.
  9. Let cool and dust with icing sugar before serving.
…. AND A HAPPY NEW YEAR


three apple tart

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Cakes + Cookies

…which does not mean, that only three apples are necessary to make this beautiful tart. On the contrary: apples are its main ingredient. They come in three variations (thus the the name) and three layers. Grated apples mixed with almond butter, a layer of sliced apples and a glaze of apple juice thickened with kuzu.

It’s macrobiotic (a Steve Acuff recipe), vegan and free of added sugar.

Feel free to use any kind of apple for a range of results. I have made this tart several times, once using apples from my garden (crisp and juicy), wild apples from a communal field (soft and melting) and apples gifted by my friend (tart and bright).

three apple tart

for the dough:
1/2 cup wholemeal flour
1/2 cup white flour
1 tablespoon Kuzu or arrowroot powder
1 pinch salt
1/3 cup oil
1/3 cup water

for the filling:
2 1/2 cups grated apples
1/2 cup raisins
2 tablespoons almond butter

1 1/2 cups apple slices

for the glaze:
1 cup apple juice
1 pinch salt
1 pinch cinnamon
1 tablespoon Kuzu or arrowroot powder

Mix wholemeal flour, white flour, Kuzu and salt with a fork, add chilled oil and stir it in. Add chilled water and knead until you obtain a smooth dough. Store in the fridge for 15 minutes. Flatten the dough with your fingers into an oiled baking form. Bake at 250°C for 10 minutes until the crust is dry, but not brown.

In the meantime grate and slice the apples (see ingredient list for the amounts). Mix the grated apples with raisins and almond butter and fill them onto the baked crust.
Then lay the apple slices on top in a circular pattern.

Bake for another 10 minutes at 250°C.

Heat apple juice, cinnamon, salt, add Kuzu diluted in water, cook until the liquid turns clear. You may add a tablespoon of red currant jam for a more rustic look. Glaze the tart and let it rest until cooled.