Blueberry Flaxseed Muffins

Wednesday, February 19, 2020

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These lightly sweetened blueberry muffins are moist, fluffy and bursting with freshness and flavour. Made with spelt flour, crushed flaxseed and Quark (German fresh cheese), they make a great addition to any breakfast, brunch or coffee-break menu.

  1. Preheat oven to 200C/400F. Lightly grease a 6-hole giant or a standard 12-hole muffin pan.
  2. Combine spelt flour, crushed flaxseed, baking powder, baking soda, salt and 80 grams of raw sugar in a bowl. Make a well in the centre.
  3. Whisk butter, Quark, eggs, egg white, and vanilla in a jug. Pour into well. Add blueberries and gently fold until just combined.
  4. Divide the batter into the muffin holes and sprinkle each with some raw sugar. Bake for 20-25 minutes if using giant muffin pan and 15-18 minutes if using standard one until nicely golden brown. | © 2020 | | © 2020 |

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Tomato Caramel Candy

Friday, February 14, 2020

A delicious soft caramel candy recipe made with just 3 ingredients that you can easily made at home. The fun ingredient here is salted tomato juice, but it can be replaced with water or other juices for different flavour.
Caramelization is the removal of water from a sugar, proceeding to isomerization and polymerization of the sugars into various high-weight compounds. Compounds such as difructose-anhydride may be created from the monosaccharides after water loss. Fragmentation reactions result in low-molecular-weight compounds which may be volatile and may contribute to flavor. Polymerization reactions lead to larger molecular weight compounds, which contribute to the dark brown color. Wikipedia

  • 200 g Tomato juice, salted
  • 400 g Caster sugar
  • 60 g Kerrygold butter, diced
  1. Line a loaf pan with tin foil and generously grease the bottom and sides with corn oil. Set aside.
  2. Place sugar and tomato juice in a saucepan. Cook the mixture over the medium heat, stirring constantly, until sugar dissolves and mixture just begins to simmer. Stop stirring. Continue to cook the mixture over medium heat until it reaches 120C/240F.
  3. Turn the heat off, then stir in the butter until well incorporated. Turn the heat back on, continue to cook over medium heat until the thermometer reads 125C/250F, the firm ball stage. Remove from heat immediately and set the pot aside to cool for a few minutes.
  4. Pour into the prepared loaf pan and cool until set. Cut into rectangles and wrap with baking paper. Store the caramels in an airtight container for up to 2 weeks.

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Rosemary, Black Olive and Cheddar Scones

Monday, February 10, 2020

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© 2020 |

These savoury scones, fresh out of the oven, are perfect for afternoon tea, or breakfast and are bursting with a rich, sharp Cheddar and fresh rosemary and black olives that add a pop of colour, texture and flavour. The leftover make a wonderful accompaniment to soups or casseroles for a cozy and comforting dinner.

  • 300 g Refined spelt flour
  • 70 g Hazelnuts, ground
  • 10 g Baking powder
  • 5 g Baking soda
  • 1/2 tsp Black salt
  • 100 g Ghee
  • 1-2 tbsp Fresh rosemary, chopped
  • 150 g Black olives, chopped
  • 50 g Cheddar, grated
  • 160 ml Cream plus extra for the topping
  1. Preheat the oven to 200C/400F. Line a baking tray with baking paper.
  2. Whisk together the spelt flour, baking powder, baking soda and black salt in a bowl. Rub in ghee until the mixture resembles fine breadcrumbs. Add in chopped rosemary, olives and Cheddar. Gently mix together.
  3. Pour in cream and mix with a fork until it can be gathered into a soft ball. Turn out onto a lightly floured work surface and gently knead a few times.
  4. Using a lightly floured rolling pin, gently roll dough out until 2cm-thick. Using a 6cm heart-shaped cutter, cut out scones. Press leftover dough together. Repeat to make 12 scones.
  5. Place them on prepared tray. Brush with cream and bake for 15 to 17 minutes or until golden. Serve scones with homemade jam or butter. | © 2020 | | © 2020 | | © 2020 |

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GF, DF Poppy Seed Meringue Cookies

Monday, February 03, 2020

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© 2020 |

© 2020 |

The addition of ground poppy seeds to the meringue adds not only an irresistible nutty flavour, but also gives these cookies a chewy consistency. You can replace poppy seeds with hazelnuts or walnuts. They are easy to make, naturally gluten free and just need 4 ingredients.

  • 90 g Egg whites
  • 1 tsp Vanilla paste
  • 150 g Raw sugar
  • 200 g Ground poppy seeds
  • Almond sticks for coating, optional
  1. Beat the egg whites and vanilla paste to soft peaks. Slowly beat in the raw sugar in 3-4 additions until the meringue looks light, shiny and fluffy.
  2. Gently fold in the ground poppy seeds until the mixture is well combined and forms a relatively firm paste.
  3. Shape the mixture into balls, about 28-30 balls, and roll in the almond sticks. Place them onto baking trays lined with baking paper. Gently flatten them a little.
  4. Preheat the oven to 180C/350F. Bake for 15-18 minutes until lightly browned. Let rest on the trays for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container for up to a week. | © 2020 | | © 2020 |

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Saltless Tuscan Bread / Pane Toscano

Monday, January 27, 2020

Saltless, yet it is never bland! This Tuscan bread is more substantial than the French bread, and although it hasn't the airy lightness of a French baguette, it is not heavy like some German bread either. Fresh tomatoes and basil layered on a large slice of Tuscan loaf would make a perfect snack or like what I did, spread the bread with cheese Toscana
One explanation of the saltless bread is that the Tuscans, well known for being tightfisted couldn't bear to pay the government salt tax and chose instead to make bread without it. Perhaps, but gastronomes point out that the Tuscan bread is perfectly suited to their cuisine, which is full of strong flavors.

  • 350 g German #550 flour (AP or bread flour)
  • 110 g Water at 20C/68F
  • 1 package / 7 g Instant dry yeast
  • 30 g Olive oil
  1. Pour the boiling water over the 250 grams flour in a bowl. Stir until you have a smooth thick paste. Cool and and let rest covered with a plastic wrap overnight in the fridge. The next day, take the dough out of the fridge and let rest for an hour to bring the paste to room temperature.
  2. Place the paste and the rest of the ingredients in the bowl of your stand mixer and stir on low speed until combined. Increase the speed to medium and continue mixing until the dough is smooth and leave from sides of mixing bowl. Transfer the dough to a lightly oiled bowl. Cover and let rise until double in bulk, about one hour. Turn the dough onto a lightly floured work surface and divide it in half. Round each dough up and let the dough balls rest, covered, for 15-20 minutes.
  3. After resting, shape the dough into batards. Proof the shaped batards, covered,on a piece of parchment paper or in moulds or pans for about one hour. Meanwhile, preheat the oven and the bricks to 220C/450F. Once the dough has doubled in size, sift flour on the surface of the batards to create a rustic appearance. Score the bread and carefully transfer them on the bricks in the oven. Bake the bread for 50 minutes. Cool on a wire rack.

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Spinach Coconut Rolls

Monday, January 20, 2020

This spinach coconut roll recipe is a twist on the classic cinnamon roll. Naturally green sweet bread dough with a coconut filling--delicious, healthy and fun!
Spinach is known as a rich source of iron. According to the USDA, spinach contains a relatively high level of iron, compared to other vegetable and meat sources.

  • 265 g All-purpose flour
  • 6 g Active dry yeast
  • 4 tbsp Sugar
  • 1/4 tsp Salt
  • 1 Egg
  • 140 ml Creamed spinach
    , thawed
  • 70 g Butter
  • Some egg wash (for brushing)
  1. Place all the dough ingredients, except butter, in a mixing bowl fixed with dough hook. Stir until a dough ball forms. Add in butter and knead until the dough has become smooth and elastic.
  2. Place it in a lightly greased bowl, covered and let rise in a warm place for about 60 minutes until the dough has doubled in size. Coat your finger with flour and press your finger into middle of the dough, the indentation should remain visible for a few seconds.
  3. While the dough is fermenting, you can prepare the filling. Beat the sugar and butter until light. Add in egg and coconut shreds and stir until mixed.
  4. Punch down the dough to release the gas during the proof. Divide it into 2 portion. Cover with a plastic wrapper and let rest for about 15 minutes. Roll each into a 28x15cm rectangular dough. Spread half of the filling on the top and roll up. Cut each into 7 pieces.
  5. Place them in a lightly greased 28cm round baking pan. Let rise for about 60 minutes and brush with egg mixture. Bake in a preheated 175C/350F oven for about 18-20 minutes.

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Cucumber Pickle Juice Rye Cob Adapted From Dan Lepard

Monday, January 13, 2020

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A simple and quick rye bread, adapted from Dan Lepard's "The Handmade Loaf". The "secret ingredient" here is the pickle juice with some extra dill. The bread came out with great texture and tasted so delicious.

  • 200 g Dark rye flour, toasted
  • 300 g Bread flour
  • 3/4 tsp Salt
  • 350 g Cucumber pickle juice at 20C/68F
  • 1+1/4 tsp Fresh yeast, crumbled
  • 5 g Dried dill
  1. To toast the rye flour, preheat the oven to 200C/400F. Spread the rye flour in a thin layer over a baking sheet, and bake for 15 minutes, or until the flour has turned a light tannish brown. Remove from the oven and allow to cool.
  2. Combine the flours, and mix with the salt. In another bowl, whisk the pickle juice with yeast and dill. Mix this liquid and the flour together with your hands. Squeezing it through your fingertips. When roughly combined, cover the bowl and leave it for 10 minutes. Tip the dough out on to a lightly oiled work-surface and knead gently for 10-15 seconds. Return the dough to the bowl, leave for a further 10 minutes, then knead once more for 10-15 seconds. Repeat one more time.
  3. Stretch the dough out on the work-surface and pat it out lightly into a rectangle. Fold one end, a third of the length, back to the centre. Fold the other end back over it, so you have three layers. Repeat after 30 minutes and 1 hour. Divide the dough into two equal pieces, and shape each into a round. Place both on a flour-dusted baking sheet, leaving a space between for the cobs to grow. Cover and leave for 1 hour, or until doubled in size.
  4. Preheat the oven to 210C/410F. Cut a slash across the center of each cob. Bake in the center of the oven for 55 minutes until the cobs are a good rich brown colour and when tapped on the bottom, sound hollow. Leave to cool on a wire rack.

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Red Cabbage Persimmon Salad with Serrano Ham

Monday, January 06, 2020

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This vibrant delicious winter salad combines the crisp crunch of red cabbage and toasted pumpkin seeds with the sweetness of seasonal persimmon. The salty, rich, air-cured spanish ham gives a touch of class to this simple salad. You can replace it with prosciutto.

  • 300 g Red cabbage, trimmed and thinly sliced
  • 1 tsp Sea salt
  • 2 Ripe but firm persimmon, peeled and diced
  • 1 tbsp Fresh herbs, chopped (thyme, rosemary or parsley)
  • 1 tbsp Pumpkin seeds, toasted
  • 100 g Thinly sliced serrano ham
  • 3 tbsp Walnut oil
  • 2 tbsp White balsamic vinegar
  • 1/2 tsp Sambal oelek
  • Freshly milled black pepper
  • 1 tbsp Date syrup
  1. Trim cabbage, discard the thick stems and finely shred. Place into a large bowl. Add in sea salt and massage the cabbage until soft and wilted, about 3 minutes. Leave it aside for an hour.Peel and dice the persimmon.
  2. Place all the ingredients for the dressing in a bowl. Season with salt and pepper to taste. Whisk until combined.
  3. Rinse and drain the cabbage. Place them in a large bowl. Add in diced persimmon and drizzle in the dressing. Toss to combine. Cover and chill for 2 hours so that the flavours develop.
  4. Place the salad on a serving platter, arrange the serrano ham aside and top with a sprinkling of fresh herb and some pumpkin seeds. | © 2019 | | © 2019 |

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Hazelnut Lace Cookies

Friday, December 27, 2019

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© 2019 |

Lace Cookies are thin, crisp, delicate and buttery cookies with a deliciously sweet taste and a toffee-like flavour. They are made with just a few ingredients and the batter comes together in just minutes. As they bake, they spread out to form a lace pattern, hence the name. Enjoy them as they are or sandwich two cookies with a layer of chocolate. If you prefer a less brittle consistency, use up to 35 grams flour.

  • 110 g Unsalted butter
  • 100 g Raw sugar
  • 12 g Spelt pastry flour
  • 80 g Hazelnut meal
  • A large pinch of sea salt
  • 30 ml Heavy cream
  • 1 tsp Vanilla extract
  • 1 tsp Finely grated orange zest
  1. Preheat oven to 180C/350F. Line 2-3 baking trays with baking paper.
  2. Melt butter and raw sugar in a medium saucepan over medium heat. Cook, stirring frequently, until the sugar dissolves and butter melts. Stir in spelt flour, ground hazelnut, salt and cream until incorporated and slightly thickened.
  3. Remove from the heat and stir in vanilla extract and orange zest. Drop the batter by the teaspoon onto the baking sheet, leaving about 2-3 inches of space between each one.
  4. Bake for 8-10 minutes or until the edges of the cookies start to turn dark golden brown, rotating the baking sheets halfway through. Remove from the oven and as soon as they are firm, use a wide spatula to transfer them to the rack to cool completely. | © 2019 | | © 2019 | | © 2019 |

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