Author: troutandhawk

Quiche mit Räucherlachs

27. November 2023
by troutandhawk
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Cakes + Cookies / Lunch

Meine Gäste lieben sie als herzhafte Variante bei Einladungen zu Kaffee und Kuchen. Für den Teig:300g Weizenmehl80ml Wasser100g Butter1 TL Salz Für den Belag:2 EL Butter600g Lauch (in Ringe geschnitten)300g saure Sahne2 EL Speisestärke4 EierSalz und Pfeffer1 Bund Dill, gehackt400g 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 […]

Stachelbeerkuchen // Johannisbeerkuchen

27. July 2023
by troutandhawk
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Cakes + Cookies

Stachelbeerkuchen // Johannisbeerkuchen 125g Butter100g Zucker4 Eierein wenig abgeriebene Zitronenschaleeine Prise Salz200g Mehl2 Teelöffel Backpulver für den Guss: 4 Eier, getrennt, Eiweiß zu Schnee geschlagen200g gemahlene Nüsse100g Zuckereine 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

10. July 2023
by troutandhawk
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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 currants500g sugar Wash the […]

mini orange cakes

17. December 2022
by troutandhawk
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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 […]

three apple tart

2. October 2022
by troutandhawk
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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 […]

tomato sauce with butter and onion

5. September 2022
by troutandhawk
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sauces

tomato sauce with butter and onion 900g ripe tomatoes75g butter1 onion, peeled and halvedsalt Immerse the tomatoes for 1 minute in boiling water. Once cooled down, peel and chop them.In a pot simmer tomatoes, butter, onion and salt with the lid open for about 45 minutes. Stir occasionally. Eventually the fat should have separated from the tomatoes. Discard the onion. Add your pasta of choice or gnocchi to the tomato sauce, sprinkle with grated parmesan […]

Canton Creation

21. August 2022
by troutandhawk
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Drinks

A recommendation for a refreshing cocktail sent to me by Summer and Christoph from HongKong. To prepare it you need ice cubes ginger liqueur (Domaine de Canton) champagne sliced strawberry Best when enjoyed during sunset in a home overlooking the South Chinese Sea.

Baltic beet soup

6. August 2022
by troutandhawk
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Soups

The remedy for the summer’s heat came to me from the Baltic countries: an earthy, slightly sour, chilled red beet soup. Sophie from Café Goldfisch introduced me to it, hers in a striking baby pink shade, mine a bit more on the magenta side. Anyway, as long as you use the traditional main ingredients red beet, gherkins, dill, spring onions and kefir (yoghurt, sour cream…) you can’t go wrong. Baltic beet soup(yields 4) ca. 600g […]

Fichtenspitzen

3. June 2022
by troutandhawk
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Foraging

Im letzten Jahr habe ich Maitriebe von Tannen, Kiefern und Fichten gesammelt, Rezepte gelesen und experimentiert. Ich habe sie frisch gehackt auf Butterbrot probiert, daraus Kräuterbutter mit Zitronenabrieb hergestellt, sie für Tee und Wildgerichte getrocknet und in Gin eingelegt. Die Triebe von der Fichte fand ich im Vergleich zu den anderen Nadelbäumen mit Abstand am würzigsten. Ihr Aroma ist frisch, ganz fein fichtennadelig und ein wenig zitrusartig. Und sie sind ganz weich und zart. Fichtenspitzen […]

giant bean soup

6. March 2022
by troutandhawk
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Soups

In our internal ranking system the giant bean soup unanimously scored a 10, which translates to 3 Michelin stars, 7 golden ladles or 5 chef’s hats. The combination of veggies and beans results in a humble yet luxurious comfort food. Root vegetables, especially burdock root, are very strengthening and make for a warming winter dish, much needed in the cold month of March. giant bean soup Ingredients: 400g giant beans, canned1 tablespoon olive oil1 onion, […]