Showing posts with label German. Show all posts
Showing posts with label German. Show all posts

Wednesday 16 September 2015

Twisted Raisin and Hazelnut Breadsticks

I had a reason for a small happy dance yesterday ;)

About five years ago was the last time I was on holiday in the Netherlands.

One thing I remember very distinctly apart from the beach, the wind and having a great time kite flying are Twisters. Twisters? Yes, Twisters.
You haven't heard of them? I have to change that!!! The probably most common supermarket in the Netherlands, AlbertHeijn, sells twisted bread with raisins and nuts in them and I absolutely loved them. You can see them here, but we always bought baked ones to eat right away and not frozen ones like on that website. Sadly, I couldn't find a recipe anywhere for how to make them :(

Two years ago I gave it a try, but wasn't completely happy with it and the procedure was a bit too complicated be justified by the outcome.

After my recent sourdough experiments I decided to give it another try. Also, with me starting my job soon (yay!), I remember that it has proven to sometimes be more practical to be able to just grab a twisted bread stick from the freezer in the morning than to cut the bread loaf and butter the slices and wrap them up.

And surprise, surprise, even though I made the recipe up completely by myself without any references...

... using this chaotic note, but I'm quite sure that doesn't help anyone ...
... they turned out really well! I am so happy about that!

I've had one test eater confirm that and my Mum baked the Twisters herself today and she agrees. As As apparently you say round here .... Happy Days ;)



Twisted Raisin and Hazelnut Breadsticks


Recipe by Ines Feucht



Prep time: 18 hours
Cook time: 3 hours
Total time: 21 hours
Yield: 6 bread sticks

Ingredients

  • 125 g wheat sourdough
  • 125 g rye flour
  • 125 g water

  • 300 g wheat flour
  • water
  • 1 tsp dried yeast (or 8 g fresh)
  • ½ tsp honey
  • 1 tbsp honey
  • 8 g salt
  • ½ cup raisins
  • ½ cup hazelnuts, chopped roughly
  • 1 tbsp cocoa powder, unsweetened
  • 1 tsp cookie and cake spice (nutmeg, clove and cinnamon - you can mix this yourself*)
  • flour for dusting

Instructions

  1. The afternoon/evening before (or 12 hours before you plan to bake) mix sourdough, rye flour and water in a bowl. Cover and let rest at room temperature for 12 hours.
  2. Dissolve yeast and the ½ tsp honey in some warm water (max. 100 ml).
  3. Add wheat flour to your sourdough mixture. Also sprinkle salt on so that it is evenly distributed. Add yeast-water-mixture, honey, raisins, nuts, cocoa powder and cake & cookie spice. Start kneading. Gradually, if needed, add more water. Knead until you have a soft pliable dough that is not overly sticky.
  4. Put back into the bowl and let rise in a warm (!) place (preferably on a radiator or a warm cherry stone pillow) for about two hours or until doubled in size.
  5. Line a baking sheet with non-stick baking paper / foil or dust heavily with flour. Then knead the dough again and divide into 150 g pieces. This works better with wet hands.
  6. Have some flour ready and dust part of your work surface next to your kneading area. Roll the dough pieces into ropes of about 18 cm length. Then lay them one side down on the floured surface so that they have a lengthwise white stripe. Twist each one about three times and place on the baking sheet.
  7. Let the twisted bread sticks rise for half an hour in a warm (!) place. If necessary preheat your oven to 230°C (210°C if you have fan heat). During the last ten minutes place an oven-safe baking dish with a bit of water in the oven.
  8. Place the bread sticks in the oven and bake for 15 minutes at 230°C (210°C fan heat). Then turn down the heat to 210°C (190°C fan heat) and bake for another 10 minutes.
  9. Take the bread sticks out of the oven and let cool on a rack or freeze immediately in freezer bags. If you do that let them defrost in the bags and after a few hours re-crisp on a toaster rack.
* If you do mix the spice yourself grind approx. two small cloves, add a pinch of nutmeg and top up the the teaspoon with cinnamon. DO NOT use equal amounts of the spices! Too many cloves can be quite....strong ;)


my Mum's baking =)

Friday 7 August 2015

Swabian Farmers' Bread

Life has been weird this week ... our house has profited from that in any case, since my housemate and I had a home-improvement DIY day today!
We managed to put up the IKEA shelf we'd been meaning to put up since January and the whiteboard we'd meaning to put up since last year October. ... A small excuse is that we didn't have a drill until May =P Now we've made it and it is nearly straight. For that being the first things we ever hung ourselves that's pretty good, isn't it?
And, well, in fact it must be pretty straight, since the teapot on the shelf is not practising for winter skiing, but is staying in its place :)
Yes, the shelf is now the tea shelf and we were both quite amazed about it until our other housemates came back and told us it was exactly in the walking line and the corner of the shelf really dangerous ;)
So, I guess we'll hang something in neon colours on the edge, but it is not THAT dangerous.



And to keep you up to date in case one of you has started a sourdough here comes the recipe for the first mixed yeast & sourdough bread I made!



Swabian Farmers' Bread


Recipe by Ines Feucht




Swabian farmers' bread with sourdough and yeast.

Total time: 18 hours + sourdough
Yield: 1 bread

Ingredients

  • 160 g rye flour
  • 200 g water
  • 40 g sourdough

  • 160 g wheat flour
  • 140 g rye flour
  • 80 - 160 g water, lukewarm
  • 1 tsp dried yeast (or 8 g fresh)
  • ½ tsp honey
  • 10 g salt
  • bread spice (fennel seeds, coriander seeds, caraway seeds, anise seeds)
  • flour

Instructions

  1. Mix together the first three ingredients (rye flour, water and sourdough). Take the sourdough from your sourdough starter ready for use. Don't forget to feed the remaining starter. Let this sit, covered, in a warm place overnight or for about 8 hours.
  2. Grind up bread spice and mix with flour and salt. Add to the dough. Dissolve yeast and honey in a part oft the water. Add to the dough and start kneading. Add water as needed.
    • It is considerably easier to knead this with a kneading machine, since rye dough tends to be very sticky.
  3. Knead until the dough comes together. Cover and let rest in  a warm (!) place for half an hour. Don't hesitate to use a cherry stone pillow or some other gently warming device.

  1. Knead again and form into a dough ball (on a wet surface with wet hands, form into a ball by folding in the sides and rotating the ball of dough until the bottom side of the dough is smooth). Take a bowl and line with a dish towel. With a fine sieve dust the towel in the bowl generously with flour. Place the ball of dough in this bowl, the dough end facing up. With something pointed, such as knitting needles, poke the dough a couple of times. Cover and let rise in a warm place for 30 minutes.
  2. Preheat your oven to as high as it goes. Place an oven-save dish filled with water in the oven so that steam can develop.
  3. Generously dust a baking sheet with flour. You can also use a non-stick baking. In one swift movement turn out the bread on the sheet. Poke the bread again a couple of times. With a sharp knife slice the bread in a grid pattern. The cuts should be about 1 inch/ 1 ½ cm deep. Wet your hands and wet the bread. dust it with more flour.
  4. Place the bread in the oven. Bake, turning down the oven over time:
    • for 15 minutes at 260 °C (or as high as your oven goes) - this develops the crust
    • for 20 minutes at 220 °C and
    • for 15 minutes at 190 °C.
  5. Remove from the oven and check for doneness by knocking on the bottom of the bread. If it sounds hollow the bread is done.
  6. Let cool on a rack or freeze immediately.
    • Store, wrapped in a dish towel, in a paper bag at room temperature. OR
    • Freeze in a freezer bag, then defrost overnight at room temperature (within the bag) and, if you wish, reheat and crisp up briefly in the oven.


Friday 31 July 2015

Homemade Sourdough

These past weeks I've done so much, and time seems to pass so fast.

Still, there was time for a trip each week and after the Isle of Wight, last week we went to explore the area around Chichester by bike. We stopped in West Wittering, which has the most impressive beach I've seen since the last holiday in the Netherlands, which was about four years ago.

West Wittering Beach


It was low tide when I took that photograph, but this    s p a c e  ... isn't it amazing :)
I just love the beaches and the waves. Oh, and if you happen to come to this area, do take the ferry from Bosham to Itchenor. It was the most amazing ferry I've ever been on! A three meter boat was totally not what I had expected xD

But now that's enough of impressions ;)

Exciting things have been going on in our kitchen this week! And no, this is not a joke! I was actually jumping around excitedly when my first ever half-sourdough-bread started to RISE in the oven. It had been a very dense ball of dough and it did in fact look less than promising, but it turned out just as if my Mum had made it =) And according to my housemate it looked as if was from the lovely Czech bakery we have in town.

...That's just to let you know what you can expect if you choose to take up the experiment challenge =P
If you want to jump around excitedly then give it a try!

But to start from the beginning: I finally started a sourdough about two weeks ago! Something I'd wanted to do for ages, waiting for the right time to come, which of course has never happened. ... So I just went for it.




Basic Sourdough


Recipe by Ines Feucht

top left: directly after mixing, bottom left: day 1, right: day 3

Prep time: 1 week

Ingredients

  • flour
  • water
  • 1 big glass jar
  • 1 cloth
  • 1 rubber band
You can use wholewheat flour or regular flour. Don't use any self-raising flour, though!


Instructions

  • Day 1: Start with ½ cup flour and and ½ cup lukewarm water. Place in the jar and mix well. Place cloth over the jar and secure with a rubber band. Place the jar in a dark, warmish place.
  • Day 2: After 24 hours add ½ cup flour and ½ cup lukewarm water. Mix and cover and return to the warm place.
  • Days 3 & 4: Each day empty the contents of the jar into a bowl. Clean the jar, since otherwise mold may develop if the sides of the jar are not clean, since you are keeping it in a warm place. Mix the starter in the bowl. Place ¼ cup of the starter back into the jar. Add ½ cup of flour and ½ cup lukewarm water and mix well. Cover and place back in the warmish place.

You can use the leftover starter in waffles or pancakes - I will post a recipe for you.

  • Day 5: Proceed as on days 3 and 4, but only add ¼ cup of flour and ¼ cup of water.


After this time you can use your starter as in any recipe it is asked for.

  • Feeding: For feeding keep ¼ cup of starter and add ½ cup of flour and ¼ cup water.
    • If you use it on a daily basis, proceed each day as on day 5.
    • If you use it on a weekly basis, proceed the same way once a week, keeping the starter in the fridge. In this case you can put a lid on your jar.


Minor deviations from your feeding schedule (missing one day or getting the time of the day wrong won't affect your sourdough, but make sure to maintain your overall pattern.

Note: After day three the sourdough became less bubbly and didn't seem as active anymore. I was a bit worried, but it doesn't seem to have done any harm. So if the same happens to yours, don't freak out and just keep on feeding it.

Thursday 2 July 2015

Swabian Hearty Bread Rolls

I have had a very productive and busy day today so far! Besides baking these delicious rolls I spent some time on my job search. So keep your fingers crossed for me that one day I'll be successful ;-) But I guess, as the saying goes, persistence is the key to success ;-) Sometimes, that is...if you don't make the same mistake all over again all the time. After that I indulged in my weekly cleaning project =P and in between ...

... I made these delicious rolls! So here we go in case I have confused you earlier on.

Usually I make a batch and freeze it so that I can take some out each day for lunch without any hassle ... I just love home-baked bread! I have had some conversations about my seemingly snack-like lunch...but, honestly, real, crunchy, hearty bread is so much more than a snack!!!

Bread rolls also remind me of weekends when I was a child. During the week we'd have bread, but on weekends it would be bread rolls. That was before the time when my Mum started baking, so I was a very small child then ;-)

My Dad drove to the bakery in the next village each Saturday and Sunday morning, since that used to be the one where they'd still make the bread themselves from scratch. They used to have different breads and rolls on different days of the week, since, when you actually make things from scratch, you cannot make 30 kinds of bread each day.

That reminds me... ! Have you ever seen Laugenbrot (= pretzel bread)? Actually, myself, I have only ever seen it in this specific bakery. Laugenbrötchen (= lye rolls), Laugenbrezeln (= pretzels) or Laugenstangen (= pretzel breadstick) are very common and available everywhere, but Laugenbrot doesn't seem to be. I loved to pluck it apart, as, since it was braided, like a Hefezopf bread (= braided sweet yeast bread), it was possible to divide into pieces in the places where the different strands met. I love thinking back to all the amazing things they used to bake....but let's get back:

The bread rolls: In the morning we'd have rolls with butter, jam, chocolate spread, honey or Eszet-Schnitten.
Eszet-Schnitten are very thin chocolate slices, available in different degrees of darkness, that you lay on your bread. I don't eat them anymore these days, but putting them on freshly toasted toast (on weekdays) was so much fun! They'd melt and go all gooey and, well ... CHOCOLATE! =)

The following recipe is similar to the Potato Bread one, but slightly heartier. Since it doesn't contain milk you only need items that you may have in your pantry anyway and if you'd been using nut milk it saves you that one step of making it.



Swabian Bread Rolls

recipe inspired by a recipe by Adelinde Häußler

Time: 30 minutes + 1 hours rising + 15 minutes + 3 hours rising + 15 minutes + 35 minutes resting & baking = 5 h 35 min (not all working time!)


for 7 rolls
100 g water, lukewarm
2 g or ½ tsp dried yeast (or twice the amount fresh yeast)
½ tsp honey
450 g whole wheat flour
50 g whole rye flour
½ tsp bread spice (usually a mixture of fennel, coriander and caraway seeds)
125 g potatoes
12 g salt
¼ tsp nutmeg, ground
½ tbsp red wine vinegar

  • Dissolve yeast and honey in water. Grind up the bread spice in a mortar or with a blender. Place flour and bread spice in a large bowl and mix well. Make a well in the middle of the flour and pour in the water-yeast-mixture. Mix with some flour from the sides of the well until you achieve a mud-like consistency. Sprinkle with some flour from the sides and cover with a lid, plate or cling film. Let rest in a warm place for an hour

  • In the meantime: Cut the potatoes in small pieces (1.5 cm size) and steam until very soft. For this place them in a metal colander or a steaming basket. Take a pot of a suitable size for the colander and add about 3 cm of water. Place the colander in the pot and cover with a lid. Bring to the boil and let cook in the steam for 15-20 minutes until the potatoes are very soft. Keep the water.
  • Mash the potatoes and add some of the cooking water as you go to achieve a creamy consistency. (I use a potato masher and do this in the pot I cooked the potatoes in, since you need something with an even bottom surface).

  • When the yeast has visibly started to rise, add the mashed potatoes, nutmeg and vinegar. Also add the salt, but don't pour directly on the yeast, as direct contact causes some of the yeast-cells to die. Add a slight bit water. Knead until everything starts to come together and add more water as necessary.
  • When you have reached that consistency take the dough from the bowl and form into a ball by folding in the sides and rotating the ball of dough until the bottom side of the dough is smooth. Turn over and return to the bowl. Cover the bowl and return to the warm place. Let the dough rise until it has at least doubled in size. This may again take about 2-5 hours, depending on the temperature and the amount of yeast.

  • Pre-heat your oven if necessary. You'll want 210°C. Use upper and lower heat. If you have fan heat turn to only 190°C. Place a casserole dish with a bit of water in the oven to let steam develop.
  • Keep a bowl of water at hand. Wet the surface you'll be kneading on. Remove the dough from the bowl and put onto your surface. Divide into 120 g pieces and evenly divide up any leftover dough. I had seven rolls.
    • Form rolls: Using the same technique as for the whole of the dough before, do this with the first roll. Then, place, open side down, on the surface and move your hand in circular movements, as if you were rolling a ball in circles over the table. This will make the rolls more ball like, as opposed to the flatter shape they may have had before. Don't worry though if it doesn't entirely work, it is all a matter of practice and your rolls will turn out fine no matter what!
  • Repeat with all rolls and place open side down on a flour-covered baking sheet. You can also use a non-stick baking sheet. Wet all the rolls with water.
  • Let them rest for 10 minutes in a draught-free-place. Bake for 25 minutes. To test for done-ness, tap the bottom of a roll with your finger. It should sound hollow.

  • Let the rolls cool on a rack and eat immediately or place into freezer bags immediately after baking and freeze. If you do this take them out a couple of hours before you want to eat them, keep in the freezer bag and the re-heat on top of a toaster-oven.

You can turn this into a bread by baking it according to the instructions in the Potato Bread recipe.





PS: Don't forget you can now follow me on Instagram! The link is on the right side in the sidebar.

Wednesday 22 April 2015

Schneckennudeln with Nut Filling

As you might remember from my post on my Mum's Crusty Potato Bread I was on Easter break in Germany. I was enjoying cooking and baking with my Mum and re-creating some traditional German dishes. There are dishes I remember having as a child, which sometimes also my grandma made for Sunday lunch and some I've just never made myself... and any recipe I find on the internet wouldn't be the same as my Mum or may grandma used to do it.

One of these is Kohlrouladen (that's Cabbage Rolls in English), with a vegetarian filling, though ... But okay, maybe that was the main traditional dish we made. It was my Easter wish, as sometimes food memories just don't want to leave my head anymore until I've had that dish. The recipe for the Cabbage Rolls still needs some tweaking so I have something different for you first!


Last week my Mum and I made the original version of Schneckennudeln, which I told you about when I made my version with Orange, Almond and Raisin Filling. Traditionally Schneckennudeln are filled with either a nut filling or a poppy seed filling, as you will see when you look for Schneckennudeln on Google.

Since probably the nut filling is the most popular - and since that's the one my Mum wanted to do ;-) -  I am posting this one today.



Nut Filling for Schneckennudeln

Time for making the filling: 10-15 minutes

filling for Schneckennudel dough made of 500 g flour
200 g hazelnuts, ground
60 g honey
1 tbsp carob powder (you can substitute cocoa)
3/4 tsp cinnamon
1 pinch salt
150 g raisins, soaked in water and drained
about ⅓ cup orange juice
optional
½ cup cashew cream for brushing (use a bit more cashew nuts
(1:7) than when making cashew milk (1:10))

  • Grind the hazelnuts if you haven't bought them ground and drain the raisins. You can reserve the water from the raisins and use it if you haven't got any oranges or orange juice.
  • Place all ingredients except for the orange juice in a bowl and mix well. Then add as much orange juice as needed to turn the mixture into a sticky paste.
  • Use for filling your Schneckennudeln. You can find the recipe for the dough here.
  • If you want, brush the Schneckennudeln with cashew cream after letting them rise the last time before baking. That way they will be a bit more moist even though the filling is not as moist as a jam filling.



Tuesday 31 March 2015

Mum's Crusty Potato-Bread

I travelled to Germany on Friday last week for my Easter-break, so this is where I am writing from today. Last Saturday we went to the market in a city nearby and bought a normal German bread... And it was heavenly! I had been looking forward to that for a while after having several conversations about German bread ;-)

Back in England I ordered 5 kg of rye before I left with the intention to bake some real German bread upon returning since I had promised to do so to a few of my friends.

I told my Mum about my plan and she promised to bake some bread with me for practise. So far usually I only watched her baking bread. Myself I usually only made easy bread recipes, sweet things or cake.

My Mum is a fantastic baker! ♡

She has a bread-baking oven where there is a metal plate that heats up instead of the air in the oven heating up. Further on the oven has a steam pipe, but apart from that it is fairly sealed so that moisture (in form of steam developing from the wet dough) is to a great part retained in the oven. This helps develop the crust.
A few years ago, when I was still living at home, my Mum used to bake lots of bread each Sunday morning. Sunday was baking day.




Today we shared the work when testing how to bake the bread with just normal means (no bread baking oven and no massive dough kneading machine). Now I think I’m going to be able to re-create this for everyone I promised to in England!
Of course now you could also give it a try yourself since I am going to tell you now how you can get your very own German bread. Maybe you'll have mastered it already when I am back ;-)

This bread is crunchy on the outside, flavourful and moist on the inside.
It is pure heaven if you slice off a piece while it still is slightly warm, spread dollops of butter on it and enjoy it.
I am awfully sorry if I sound overly enthusiastic today, but I had some warm, crunchy bread for lunch today ;-)








Mum's Crusty Potato Bread

time required: about 4-6 hours of on and off work - not straight of course ;-)

inspired by a recipe from "Brot und Brötchen selber backen" by Marianna Buser

1 loaf 2 loaves 4 loaves
300 g 600 g 1200 g whole wheat flour
50 g 100 g 200 g whole rye flour
8 g 17 g 35 g honey
100 g + 200 g + 400 g + water
1-2 g 3-4 g 7 g dry yeast (double if using fresh yeast)
200 g 400 g 800 g potatoes (the kind that mashes well)
10 g 20 g 40 g salt
40 g 80 g 160 g cashew milk
--> 7 g --> 13 g --> 25 g for the cashew milk: nuts, top up with water
(or use milk or a double cream/water mixture)
flour for dusting


If you make four loaves you might need to make the dough in two batches since the amount is rather large.
  • Mix the two kinds of flour and place in a bowl. Make a dip in the middle. Mix honey, water and yeast until honey and yeast have dissolved. Pur the liquid in the dip. Mix with some flour from the sides until a thick paste forms. Cover by sprinkling with flour from the sides. Place cling film or a lid on the bowl and let rest in a warm place for 1-2 hours or until cracks are visible in the flour covering your paste.
  • In the meantime: Cut the potatoes into small cubes. Leave the skin on. In a steaming basket or a metal sieve fitted in a pot steam the potatoes over water until very soft (about 15 minutes). You could also boil them in water, but when you steam them more nutrients will be retained in the potatoes. When they have cooked save some of the cooking water. With a potato masher, mash the potatoes as thoroughly as you can. Add some of the cooking water if you feel like this will help mashing.

  • Then add the mashed potatoessalt and cashew milk to the bowl with the dough. If you have one use a dough kneading machine for this step. Start kneading. The aim is to have a soft ball of dough that doesn't stick to the bowl anymore. Add more water if necessary.
  • When you have reached that consistency take the dough from the bowl and form into a ball by folding in the sides and rotating the ball of dough until the bottom side of the dough is smooth. Turn over and return to the bowl. Cover the bowl and return to the warm place. Let the dough rise until it has at least doubled in size. This may again take about 1 ½ - 2 hours.


  • After that time heat up or turn on your oven. For a gas oven use gas mark 9, for upper and lower heat use 260°C, for fan heat use 240°C. Additionally place an old baking tin or any enamel dish filled with water in the oven. This helps to keep the bread moist and helps with letting the crust develop. If you happened to have a bread baking oven you could skip this step.
  • Line a baking tray with baking foil or non-stick parchment paper.

  • Take the dough out of the bowl and divide into as many pieces as you are making loaves. Using the same technique as before give them a short knead to shape the pieces into balls. Place them on the baking tray, the dough ends facing down. Wet your hands and moisten the loaves. Using a fine sieve dust the dough balls with flour until totally covered. Let them rest for 5 minutes.

  • Place the loaves in the oven.
  • Bake (these are upper and lower heat temperatures):
    • 15 minutes at 260°C (whatever you started with)
    • + another 15 minutes at 220°C (turn down by approx. 40°C)
    • + another 20 minutes at 190°C (turn down a bit again)
  • This procedure will first let a firm crust form. Then when the heat is decreased the bread will slowly bake on the inside (pretty much like a cake).

  • Remove the bread from the oven. If you peek under one, tap on the bottom of the bread with your finger. If it sounds hollow the bread is fully baked. This should be the case. Otherwise you would bake it for another few minutes. Place the loaves on a baking rack for cooling.
  • If you made more loaves than you plan to eat right away you can freeze them. To do so place them in a freezer bag after 20 minutes when they are still a bit warm and freeze immediately. To defrost, place them on a rack again and let it defrost in the freezer bag. If you want to you can pop it back in a warm oven for a few minutes to get it crunchier again.
  • If you eat your bread right away (this is the very best option!) let it cool on the rack for a minimum total of 30 minutes and then slice carefully.
  • For fresh keeping any leftover bread a good option is to wrap it in a dish cloth (preferably linen) and place in a paper bag.



Enjoy it =)


Wednesday 18 March 2015

Apfelmus

Hi there!
In case you were wondering where I've been over the last weeks - the "evil flu" got to me at the beginning of last week. So I was in bed for two days with a horrible headache and had several versions of colds for the rest of the week. I hope this doesn't sound familiar to you!!!

So I haven't been doing much.

Well, this is not true. Since I've been at home at lot, I've taken lots of photographs of what I've made. Only I've succumbed to sleep in the evening instead of writing. I hope you're forgiving me ;-)

So, to get back on track: Right now I've got a Schneckennudel dough rising next to the heating and . . .  *insert-the-sound-of-some-drums-here* . . . an apple filling waiting for tomorrow morning in the fridge.




I know I told my friends I'd make an original German nut filling the next time, but I was so tempted by the apples today. I'm sorry! The nut filling is still to come!

The apple filling is an Apfelmus or apple puree, just like you would use it for pancakes, Schupfnudeln or Kartoffelpuffer. Am I confusing you there?

"Apfelmus" is the German word for apple puree. "Apfel" means "apple" and "Mus" means "puree".

I don't know what you'd have apple puree with here in England, but where I come from it is common to have with the above mentioned dishes.
Pancakes I'm sure you all know one way or another.
Schupfnudeln are longish shaped potato dumplings which have pointed ends. They are cooked and then usually pan-fried and served with honey-braised Sauerkraut or with Apfelmus.
Kartoffelpuffer are, as Wikipedia tells me, called potato pancakes in English. Maybe you could compare them to hash browns. I have to admit that I've never liked them, but maybe I haven't found the right recipe yet.

In any case apple puree is versatile and you can use it, like I am planning to, as a filling or simply as jam or to have with anything you fancy!



Apfelmus

inspired by Ella Woodward's Apple Puree from her new book (Woodward, E. (2015). Deliciously Ella: Awesome ingredients, incredible food that you and your body will love. Hodder & Stoughton, p.19)

for 1 small jar / 1 Schneckennudel filling
2 apples
1/4 tsp cinnamon
water


  • Core the apples and roughly cut them up. Place the pieces in a small pot and add a bit of water, so that the bottom of the pot is covered.
  • Bring to a boil and cook the apples uncovered for 30-40 minutes. Add more water as necessary. In the end there shouldn't be a "soup" left, but the apples should not have burnt.
  • Having added the cinnamon, pour the apples into a blender or use a stick blender. Blend until very smooth.
Keep in the fridge.

You can adjust the seasoning to your liking. Vanilla or cardamom might be interesting options! If you have any suggestions I'd love to hear them!


Wednesday 18 February 2015

Schneckkennudeln with Orange, Almond & Raisin Filling

Hey there to all of you!
As I wrote on Monday the Anti-Gloom-Orange Jam had a "greater purpose" ;-)
...yesterday morning it found its final destination in some Schneckennudeln.



Schneckennudeln are the German version of cinnamon rolls and usually, if bought at a bakery, bigger and available with different fillings. Most common are probably poppy seed or nut fillings and often Schneckennudeln are coated with sugar icing. They could be filled with anything and still be a Schneckennudel, though, as the name means "Snail"-"Fried-Dumpling". Snail, because of the shape and "Nudel" is a special term for yeast-dough, that is formed into rolls, which are then either fried or baked, so that one side is crispy and all other sides are steamed.
I hope this doesn't sound too weird ;-) At some point I'll try making some Dampfnudel as well, but since you need a nonstick-pan with a well-closing lid (preferably glass so it's see-through) I cannot do that right now. In fact it was my special Christmas wish last year when I was at home and we had salty Dampfnudeln with pea-soup on Christmas day. And that was very, very nice!

So, back to the weird German cinnamon rolls!

These take a bit of effort to make, but they are totally worth it I think and you do not have to be a magician to make them. With a bit of practice you will get better and better at doing this!



Time: it will take about 45 minutes to make the dough the evening before and another 30 minutes to assemble the rolls in the morning plus 1 hour rising and baking.

dough (make ahead the night before)
500 g flour (I used whole wheat)
5 g dried yeast
OR 10 g fresh yeast
65 g honey
250 ml cashew milk (blend 25 g cashews & 225 g water)
1 1/2 eggs (I used self-made egg replacer, see below)
½ tsp salt
70 g butter
filling
orange jam
100 g raisins
40 g almonds, slivered or chopped


  • Dissolve yeast with one tsp honey in half of the cashew milk. Put flour in a bowl and make a dent in the middle. Pour mixture into the dent and stir in a bit of flour from the edges until the mixture reaches a creamy consistency; cover by gently nudging a bit of flour from the edges over the mixture. Put a lid, cling film or a plate on top of the bowl so that any draught is kept out. Put the bowl in a warm (!) place and let rise for about 15-20 minutes until you see that the flour over the mixture has cracks.
  • Put butter and the remaining milk in a casserole or small pot and melt very gently over as low heat as possible. Add honey, and egg to the bowl. Put salt around the rim of the bowl (not directly on the yeast mixture, since salt tends to kill the yeast). Pour the warm butter and milk mixture around the rim of the bowl as well (since it is warm it is better to avoid direct contact with the yeast, as too high heat can also kill yeast cells).
  • Knead all ingredients (easier with some kind of food processor or anything that can knead heavy dough) until a smooth dough forms (about 5-7 minutes with a machine, so I guess about 10 minutes by hand). Then take the dough and fold edges to the middle, rotating the dough when doing so, until the bottom side of the dough is completely smooth. Then, that side facing up, place the dough back into the bowl and cover with a lid (as before). Place the bowl in a warm place and let rise over night.

  • In the morning, line a baking tray with baking foil or baking paper (not greaseproof paper!). On a nonstick baking mat or on a very well floured surface roll out the dough into a rectangle of about 5 mm thickness. Make sure all the corners are well defined and not too rounded.
  • Spread the orange jam evenly over the rectangle (up to all edges). Sprinkle raisins and almonds on top.
  • Now, from the long side of the rectangle roll up the dough. If you have a mat, it might help to lift the mat up at times. If you use a mat roll the roll onto a cutting board for slicing. If you have it on your counter then also try to get it onto a board or use a knife that won't damage your counters.
  • Slice the roll into rounds of about 2 cm width. Use a knife that you would use for cutting tomatoes (not with an even edge, but with lots of small ripples (does anyone know the name of that?) or a very sharp one).
  • One by one, tucking the end of the roll under it, place each Schneckennudel on the baking tray. Let them rise on the tray in a warm, draught-free place for 20-25 minutes and then bake at 200 °C for 25-30 minutes until slightly browned.

  • Let cool on a rack or freeze immediately (that way the moisture stays trapped in them and they'll be fresher when thawed). For thawing, thaw them in a plastic bag for 4-5 hours. If possible you can warm them up on a toaster or in the oven, but they are great either way!