All posts tagged: traditional

a Greek wedding + a Greek celebration cake

17. September 2020
by troutandhawk
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Cakes + Cookies

In August we travelled to Greece to celebrate the love between Maria and Dimitris at their wedding. We spent the whole week basking in the sun, eating mountains of Greek salad and enjoying each others company at the Gulf of Corinth. a Greek celebration cake(original recipe from the bride’s great grandmother) for the batter: 330g butter50g sugar6 eggsgrated orange peel 240g flour175g hard wheat semolina1 sachet baking powder225ml milkca. 150-200g flaked almonds for the syrup: […]

Teig-Götter

17. July 2020
by troutandhawk
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Breakfast / Snacks

Teig-Götter 1 Tasse Weizen, Einkorn oder Kamut , wenn möglich frisch in der Steinmühle gemahlen1 Tasse kaltes Wasser1/2 Teelöffel SalzBrotgewürz nach Belieben Bereite aus 1 Tasse Vollkornweizen-, Kamut- oder Einkornmehl mit Salz, Brotgewürz und kaltem Wasser einen dickflüssigen Teig. Heize den Ofen samt Backblech auf 200°C. Gib den Teig löffelweise auf das heiße Blech und backe ihn 10-15 Minuten im Ofen.Ohne Backofen gibt man den Teig in eine flache Pfanne, die man während des Backens […]

Quark cheesecake without crust

17. June 2020
by troutandhawk
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Cakes + Cookies

Quark cheese cake without crust 1 kg Quark 2/3 cups sugar1 tablespoon vanilla extract4 large eggs3 tablespoons cornstarch (Maizena)100g butter (= 8 tablespoons) , melted and cooled 2 tablespoons flour2 teaspoons baking powder1 lemon, grated peel and juice Preheat the oven to 190°C and put the oven rack in the lower third of the oven. Butter the bottom and the sides of the baking form and sprinkle in flour to lightly coat the form. In […]

Christmas and butter cookies

28. December 2019
by troutandhawk
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Cakes + Cookies

butter cookies 375g butter (at room temperature)150g sugar5 egg yolks500g flour Mix sugar, butter and egg yolks until creamy. With your hands fold in the flour to create a firm dough. Put the finished dough into the fridge to cool and to harden. Roll out the dough onto a floured surface and cut out the forms. Bake at 175°C for 15 to 25 minutes.

porridge

20. August 2019
by troutandhawk
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Breakfast

porridge(yields 1) 1 generous tablespoon oatmeal1 cup of milk ( any nut or rice milk is fine)a pinch of salt1 generous piece of fresh ginger, grated1 -2 teaspoons almond butter fruit for topping roasted seeds, bee pollen to your liking

Grandma’s Classics: beef roulades (Rouladen)

26. February 2017
by troutandhawk
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Dinner / Lunch

A German surprise package traditionally filled with pieces of dill pickle, mustard and thinly sliced bacon. The tart flavour of mustard  and dill pickle is a must, but to complete the filling I prefer thinly sliced vegetables like carrots, onions and bell pepper to bacon.    . Beef Roulades for the roulades: 6 pieces of boneless beef round (pounded) 6 teaspoons Dijon mustard 6 dill pickles (sliced lengthwise) 1 big white onion (cut in thin wedges) 1 red bell pepper (cut in thin strips) […]

5 secrets about the best sauce bolognese ever

11. August 2016
by troutandhawk
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Dinner / Lunch

First of all, the secrets which make all the difference Opt for a minced meat – beef only or mixed beef (2/3) and pork (1/3) – that is not too meagre Add the salt right in the beginning of the cooking process to make sure the juice spreads into the sauce Add  milk to the meat before adding wine and tomatoes to protect the meat from acidity Use a cast iron, ceramic or a heavy bottomed saucepan Cook the […]

cheesecake topped with meringue

3. March 2016
by troutandhawk
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Cakes + Cookies / Sweets

cheesecake topped with meringue for the dough: 200g flour 75g sugar 65g cold butter, cut in small pieces 1 egg 1 teaspoon baking powder for the filling: 500g low fat curd (Magerquark) 125g sugar 2 sachets vanilla sugar 100g oil (or melted butter) 1 sachet custard powder 1 egg 3 egg yolks 1/2 l milk for the topping: 3 egg whites 50g sugar 1 sachet vanilla sugar Mix the ingredients for the dough in a […]

Dresdner Christmas Stollen

3. December 2015
by troutandhawk
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Cakes + Cookies / Sweets

It’s that very special time of the year. I’m burning pine-scented candles (Annick Goutal Noël  are the best!), I’m hanging box wreaths around the house and sipping spice tea whenever I have a quiet moment to spare. During the month of December I want to share with you some German Christmas bakery: the famous Dresdner Stollen, an elegant gold sprinkled chocolate and caramel tart and some easy-to-make pistachio rosewater snowballs. Dresdner Christstollen 1kg flour 120g yeast 200ml […]

quince leather / Quittenbrot / dulce de membrillo

12. November 2015
by troutandhawk
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Jams + Preserves / Snacks / Sweets

Once the quince was sacred to Aphrodite, the goddess of love. In the garden of Hesperides it was called the Fruit of Paradise. Quinces have a soft and furry coat. They are intensely fragrant and have no artificial substitute. They can’t be eaten raw and to handle them you need patience and a good knife. When cooked they change flour from yellow to dark orange. Quinces make a wonderful jelly because they contain plenty of natural pectin. […]