Posts Tagged "germany"
fudgy cranberry brownies
Cranberry time! Yap. I am proud to report that the first fresh cranberries are available in the right now. Run, stock up on them – soon they will be gone – as suddenly as they appeared!
What’s wrong with her, you may wonder. Well – I live in Germany, and cranberries have just made their way here the latest years. And they don’t come in droves. So anytime I see one of these packages – I just need to buy it. When I managed to grab a package yesterday I immediately had to combine them with this delicious fudgy brownie recipe I had tried two weeks ago. And I was lucky. They turned out oh so sweet. I brought them to work (my co-workers are my secret testing animals – I analyze the time it takes until all crumbs are gone – no just kidding). Anyway, these were gone so quickly.
I wasn’t able to take decent photographs that quickly – I always have a hard time photographing brownies. Does anyone have tips and hints for me? The colour is hard to capture and I have simply no ideas on how to arrange them nicely. Well, anyway, here comes the recipe which is you will get done in no time.
tapioca pudding with coconut milk
I tried tapioca pudding in the USA for the first time this year. It came with the most delicious Thai takeout I have had in a while. So if your happen to be around Guilford, CT, try out SomSiam! Actually, we got desserts by surprise and for free, since the my bfs charming brother has made an impression on the lady who owns the place in the past. So there they were: little tapioca puddings with sweet corn, black beans and coconut milk. Odd at first, they made an impression on me after the second bite. And once back in Germany weeks later I had to run to the store to get tapioca pearls. Which I did. I came across 101cookbooks and thought I may try a variation of her tapioca pudding. A lighter version, including the coconut touch I liked so much. So I reduced the number of egg yolks (I will try an egg-free version soon), used skimmed milk and muscovado sugar for a caramel touch. And finally, a tablespoon of coconut milk adds that little twist (at least I think so).
You will need to be careful with the cooking time, as it will vary depending on the tyoe of tapioca you use. Thus, please only use the numbers here as rough guidelines, yours may need seriously longer or shorter.
Read Morekalter hund
I am still travelling, but fortunatly have internet access today and decided to not go hiking today. We have hiked so much these latest days, I feel like I am familiar with Gros Morne national park already. If you haven’t been to Newfoundland yet – GO! It is such a beautiful and friendly place. You can just be – no rush and no goals.
So for today I decided to take a jog, explore Norris Point and write up this neat little recipe.
Kalter Hund – cold dog – is a German (at least I only know this recipe from Germany) cake without the need to bake. It contains all the things you actually don’t want to think about too much. But it is a classic, which I want to share with you and invite you to make your own version of it – with your kind of shortbread.
Read MoreWalnut bread
Oh, we Germans are so into all kinds of bread. One thing I start to miss when I am abroad is the variation of breads you can choose from in any bakery or supermarket. So I must post bread recipes. Repeat: must post bread recipes. We (I) love dark breads with rustic crust that taste strong and make you use your teeth. They go along with anything from plain butter, to cheese or marmalade. Oh and and here is a secret: have you ever tried a dark bread with nutella and banana slices? This is oh so yummy. This particular one here is more the cheese and butter kind of bread. It contains two types of flour and olive oil and walnuts. A rustic type of bread, great with a cheese platter.
Ingredients:
- 42 g yeast
- 300 ml water, lukewarm
- 1 tsp sugar
- 250 g spelt flour
- 250 g rye flour
- 1 tbsp fine grain sea salt
- 3 tbsp olive oil
- 200 g walnuts, roughly chopped
- 10 g rye flour, for dusting the bread
Directions:
Crumble the yeast int a medium sized bowl. Add water and sugar and dissolve the yeast. Set aside. Using the bowl of your stand mixer combine the flours with the salt. Form a dent in the middle and pour in the yeast water mixture and the olive oil. Using the kneading attachment of your stand mixer, process at medium speed until the dough comes neatly together and forms a ball. The dough can be a bit sticky, this is fine. If it is too sticky, add additional flour – 1 tablespoon at a time – until you got the desired consistency. All in all the dough should not be too heavy. Cover the bowl with a towel and let the dough rise for about 45 minutes. Make sure the place is warm – near the radiator in the bathroom – in the sun, or in the cooled down oven works well.
After the dough has increased in size, knead in the walnut pieces. This should be done by hand and you should not knead too long. Form a ball from the dough and set on a baking dish which you have covered with parchment paper. Cover again with a towel and set aside in a warm place for another 30 minutes. Preheat the oven to 200°C / 390°F. Before you bake the bread, use the backside of a knife and press a cross into the dough. Sprinkle with the remaining 10g of rye flour and then bake for about 45 minutes. The bread is finished once it has a crispy crust and when you knock on the bottom of the bread it sounds hollow. It’s time to remove it.
Source: adapted from marions kochbuch
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cupavci – or Lamingtons?
I experienced these one day about a month ago – unexpectedly - at a barbecue. They caught my eye right away. But first barbecue, I thought. Wrong decision. Once I tried them, I didn’t want to stop. This is what is goint to happen to you: you see those squares, you pick them up. They feel quite heavy. But once you have your first bite, you will be surprised how soft and juicy they are. It is incredible. And then they lure you into taking another one, and one more [...]
This is apparently a Croatian recipe – cupavci meaning coconut squares . Try them, they are worth the effort!
correction: Melrose just pointed out that cupavci actually means wuscheln (~to tousle) in Germany, and that definitely does not mean coconut square, thanks Melrose. She also traced the origins back to Australia. What an interesting travel they made!
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