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Haselnusshörnchen Hazelnut Crescents with Spelt and Potato

Tuesday, September 21, 2021

This German-style nut pastry (Haselnusshörnchen) can be found in almost every bakery in Germany. It's very easy to make this at home and the result is just as delicious. You can use either hazelnut or almond, or a combination of two. They are fantastic to serve at the breakfast or in the afternoon with a pot of freshly brewed coffee. I have found the recipe in a local weekly magazine (Neue Post) and just tweaked a bit based on our taste and pantry stock.

Dough	Filling
300 g Potatoes 60 g Butter 100 g Sugar 2 Eggs, medium 400 g White spelt flour 15 g Baking powder	135 g Ground hazelnut 45 g Coconut sugar 5 tbsp Coconut milk 1 tsp Vanilla Icing sugar, to dust

Cover the potatoes with water in a saucepan. Bring the water to a boil. Reduce heat to medium low. Cover the pot with a lid and let simmer until fork-tender, about 25 minutes. Drain potatoes and cool to room-temperature. Chill the potatoes overnight. Peel and weigh 250 grams for the recipe.
Whisk together the spelt flour and baking powder together. Use a potato press to press the potato into the flour mixture.
Beat butter and sugar until light and fluffy. Beat in eggs, one by one, until combined. Add in flour-potato mixture. Mix until you have a firm and smooth dough. Cover and chill for 30 minutes.
Mix ground hazelnuts, coconut sugar, coconut milk and vanilla together until you have a thick paste. Preheat oven to 200C/400F. Grease and line two baking trays with baking paper. Roll out the dough into a 40cm circle. Spread the prepared hazelnut paste evenly on the circle. Cut the circle into 12 triangles/wedges. Roll up each triangle from the wide end to form a crescent.
Place them on the prepared baking trays. Bake in the middle of hot oven for about 30 minutes until lightly golden brown. Dust with icing sugar and serve.

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Fleischsalat aus Rinderzunge Beef Tongue Salad

Monday, May 31, 2021

Fleischsalat is a classic German meat salad made with sausage, pickles and tossed with a mayonnaise dressing. They are often eaten with some German bread or Brötchen / buns. I am using the beef tongue instead as I enjoy organ meat and like to experiment with eating offal. Use mortadella or other ham instead if you don't eat organ meat. This special cut of beef is wonderfully flavourful and tender, and it's also surprisingly easy to make, esp. if you have a pressure cooker. You can't typically find many internal organs in supermarkets. I usually order the whole set of organs or 1/4 cow from the farmer or ask the butcher from the store to special order for me. I like organ meat because they are nutrient-dense and tasty. Plus, nose-to-tail eating is a responsible way for carnivores to consume meat. Eating just the steaks or other muscle meat of the animal is simply wasteful and irresponsible.

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Eggs with Herb Sour Cream Sauce

Sunday, March 21, 2021

This is a very quick and easy vegetarian dish, originated in Frankfurt Germany, that you’ll enjoy with your friends and family. The sauce is usually made of seven different kinds of herbs: borage, chervil, cress, parsley, salad burnet, sorrel and chives. I couldn't find some of them, so I just use a mixture of parsley, chervil and chives. You can also include dill, lemon balm, and tarragon.
Traditionally it's served with cold hard-boiled eggs and boiled (or baked) potatoes during the spring and summer seasons when the many herbs required by the recipe are found in abundance.

Eggs with Herb Sauce - Eier mit grüner Kräutersauce

adapted from Küchen Götter

1 bunch / 25 g Parsley
1 bunch / 20 g Chervil
1 bunch / 15 g Chives
150 g Plain whole milk yoghurt
200 g Schmand (German sour cream)
2/3 tbsp Dijon mustard
2 tbsp Lemon juice
Sea salt
Freshly milled black pepper
4-6 Medium eggs, hard-boiled

Wash and clean all the herbs. Spread them out on a dry towel or kitchen paper. Gently pat off water. Finely chop all the herbs.
In a large bowl, add in yoghurt, sour cream, and mustard. Stir until combined and smooth. Stir in chopped herbs and season with salt and black pepper. Cover and refrigerate at least 30 more minutes.
Meanwhile bring a saucepan of water to a boil over medium-high heat. Using a slotted spoon, carefully lower eggs into water one at a time. Cook 6 minues, maintaining a gentle boil. Immediately transfer eggs with a slotted spoon to a bowl of ice water and stir until cool enough to handle. Drain, pat dry, and peel eggs.
Spoon the sauce onto plates. Slice the eggs in half lengthwise and arrange them on the sauce. Garnish with fresh herbs.

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Knusprige Schweinshaxe - German Roasted Pork Knuckle

Monday, April 15, 2019

Schweinshaxe, a traditional German specialty and a favorite dish served not only during the Oktoberfest but all year round, is a fork tender and juicy roasted pork knuckle with crispy skin. To make the skin crackle, you can turn on the broiler for the last 5-10 minutes. Traditionally Schweinshaxen are served with potato and sauerkraut, but I prefer roasted asparagus at this time of the year.

1 kg Pork knuckle
2 Onions, peeled and halved
3 Garlic cloves, crushed
2 Bay leaves
1 tsp Juniper berries
1/2 tsp Caraway seeds
1 Clove
2-3 tsp Sea salt
10 Crushed peppercorns

600 g Green asparagus, trimmed
100 g Grape tomatoes
Fresh parsley leaves, chopped

Well rinse the pork knuckle and place in a large pot. Fill with enough water to cover the pork knuckle. Peel the onions and slice each in half. Crush the garlic cloves. Add them to the pot together with bay leaves, juniper berries, caraway seeds, clove, salt and peppercorns. Bring it to a gentle boil over medium heat. Turn down the heat to slow. Cover and let cook for about 2-3 hours.
Preheat the oven to 200C/400F with a roasting pan topped with a wire rack set in the middle of oven. Take out the pork knuckle from the spiced broth and place it on the preheated wire rack.
Roast for 30-40 minutes until golden brown and crisp. Brush the pork knuckle occasionally with dripping from the roasting pan and if you like splash some beer from time to time. 15 minutes before the pork knuckle is ready, add the trimmed asparagus into the roasting pan and toss with the dripping. Season with salt and pepper and cook until tender.

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White Asparagus Salad with Radish Vinaigrette

Thursday, May 04, 2017

This white asparagus salad is made with cherry radishes, hard-boiled egg, and fresh herbs--a typical German spring recipe that's ready in no time. Try it served with some garlic bread or croutons. Omit the eggs if you want to make it vegan. White asparagus can be difficult to locate if you are not in Europe, simply use green variety.

White Asparagus Salad with Radish Vinaigrette

adapted from Küchengötter

2 Hard boiled eggs, peeled and coarsely chopped
750 g White asparagus, trimmed and cut each into 3 pcs
Sea salt
10 Cherry radishes
2 tbsp White balsamic vinegar
2 tbsp Chicken broth
2 tbsp Walnut oil
2 tbso Olive oil
Freshly ground black pepper
A handful of fresh herbs (chervil, parsley or chive), finely chopped

Bring a large pot of water to boil over medium-high heat. Add the the asparagus pieces and blanch for 5-8 minutes until tender yet firm. Refresh under cold water. Drain.
Wash, clean and thinly slice the cherry radishes. Place white balsamic, chicken broth, walnut oil and olive oil in a jar. Season with salt and pepper. Shake well. Add to the radish slices and set aside to allow the flavours to meld for 15 minutes.
Now gently toss the drained white asparagus with vinaigrette and arrange them into two shallow bowls. Top with chopped eggs and fresh herbs.

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Sauerkraut Einkorn Chocolate Cake

Thursday, March 23, 2017

Tender, moist chocolate cake made with wholegrain einkorn flour, wine fermented sauerkraut with a milk chocolate glaze and red peppercorns. Do rinse the sauerkraut in cold water to tame the salty and overly sour flavour. And finely chopping it up before adding to the batter so that they won't clump together in a tangle. You can serve the cake unglazed or simply dusted with icing sugar.

Sauerkraut Einkorn Chocolate Cake

inspired by Eat Smarter

Batter	Glaze, optional
250 g Einkorn flour 120 g Dutch-processed cocoa powder 15 g Baking powder Pinch of salt 125 g Butter, softened 150 g Erythritol sweetener 20 g Coconut sugar 3 Large eggs, room-temperature 1 tsp Vanilla powder 300 ml Aroy-D coconut milk 17% fat 200 g Wine fermented sauerkraut, rinsed, drained and finely chopped	250 g Milk chocolate, chopped 1 tsp Coconut oil 1 tbsp Red peppercorns

Preheat the oven to 160C/320F. Line a 24cmx12cm loaf pan with parchment paper and set aside.
Whisk together the einkorn flour, cocoa powder, baking powder and salt in a bowl. In a large mixing bowl, cream the butter, erythritol sweetener and coconut sugar with a hand-held mixer until light and fluffy. Add in eggs, one at a time, and vanilla powder. Beat well.
Reduce mixer speed to low and slowly add in about half of the flour mixture. Beat until just incorporated, then beat in coconut milk and the remaining flour mixture. Beat well until you have a smooth and thick batter. Now fold in the finely chopped wine fermented sauerkraut.
Scrape the batter into the prepared loaf pan. Bake in the middle of preheated oven for an hour or until a skewer inserted into the centre comes out clean.
Place the chopped milk chocolate and coconut oil in a heavy saucepan over very low heat, stirring constantly till the chocolate begins to melt. Immediately remove the pan from the heat and stir the chocolate until it is smooth. Spread the smooth chocolate over cake. Top with red peppercorns. Allow the chocolate to set. Slice and serve.

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Spelt Hazelnut Lebkuchen

Saturday, December 20, 2014

Lebkuchen, also called Pfefferkuchen, is a traditional German baked Christmas biscuit, somewhat resembling gingerbread. It is easy to make and has a sweet, spicy, lightly nutty taste.
Potash or pearlash is also known as potassium carbonate. It is an alkaline salt which reacts with water or an acid to create carbon dioxide, which gives baked goods lift. As a substitute, use 1/2 teaspoon baking soda for every teaspoon of potash. The taste of the final product may be different from the original.

Wish everyone a Merry Christmas and a Very Happy New Year. Hope you all enjoy your Holidays!

Dough	Chocolate Icing
125 g Honey 125 g Molasses 0,5 g Pure stevia extract (or 150 g brown sugar) 150 g Coconut oil 150 g Ground hazelnuts 370 g Refined spelt flour 1 tbsp Dutch-process cocoa powder 2 tsp Lebkuchen spice mix 1 tsp Lemon peel, finely grated 1 Egg 2 tsp Potash (alkaline salt) 2 tbsp Cold water	230 g Confectioners sugar 30 g Dutch-process cocoa powder 60 ml Boiling water Chilli threads Pink Peppercorns Sea salt flakes

Place the honey, molasses, raw brown sugar, stevia extract and coconut oil in a small saucepan over low heat. Stir until the coconut oil melts . Set aside for 10 minutes to cool slightly. Transfer to a large mixing bowl.
Add in ground hazelnut, spelt flour, cocoa powder, spice mix, lemon peel and egg. Stir until well combined. Mix the potash with cold water until well blended. Add the mixture to the dough. Knead the dough until smooth. Let it rest, covered with plastic wrap, overnight in the refrigerator.
Preheat oven to 180C/350F. Line 2 baking trays with baking paper. Roll out the dough on a lightly floured surface until 5mm thick.
Use your favourite cookie cutters to cut cookies from the dough. Place on prepared trays. Bake for 15-18 minutes or until golden. Set aside on trays for 5 minutes to cool before transferring to a wire rack to cool completely.
To make the chocolate icing, combine the confectioners sugar and cocoa in a medium bowl. Add the water and stir to a slightly runny paste. Spread icing over each biscuit and sprinkle with chilli threads, pink peppercorns or sea salt. Set aside for 30 minutes to set.

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Quark Oatbran Bread

Friday, June 27, 2014

A delicious and healthy bread with Magerquark (German fresh cheese, almost fat-free), oat bran, and eggs. Dense, moist, gluten-free friendly and a perfect compliment to salads and soups.
Oat bran is the outside casing of the oat grain and contains soluble fiber, which helps lower your cholesterol and provide a number of other health benefits.

Gluten Free Quark Oatbran Bread

adapted from Fitness Dessert

500 g 0.2% Magerquark (German fresh cheese)
50 ml 1.5% Milk
2 Large eggs
2 Large egg whites
250 g Gluten-free oat bran
2 tsp Baking powder
1 tbsp Fresh thyme leaves
3 Thyme branches
Herb salt
Black pepper

Preheat the oven to 180C/350F. Line a 25-cm loaf pan with parchment paper.
Stir together the Magerquark, milk, eggs, and egg whites in a mixing bowl. Add in oat bran, baking powder, thyme leaves, herb salt and black pepper. Combine all the ingredients with a hand mixer until well combined.
Spoon the thick batter into the prepared loaf pan. Garnish with thyme branches. Bake in the center of hot oven for about 35 minutes.

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Whole Spelt Pfefferkuchen

Monday, December 16, 2013

Pfefferkuchen, also known as Lebkuchen, is a German Christmas spice cookie, similar to gingerbread. There are many regional variations ( the most well-known is the Nürnberger Lebkuchen) to this traditional Christmas treat, but are usually flavoured with honey and spices and containing nuts and citron. Those Pfefferkuchen are not only great with coffee, they are also a wonderful accompaniment with cheese from FineFoodSpecialist, blue cheese particularly, and wine.
Pottasche or pearlash is also known as potassium carbonate (K2CO3). It is an alkaline salt which reacts with water or an acid to create carbon dioxide, which gives baked goods lift.

Whole Spelt Pfefferkuchen

adapted from Eat Smarter

10 g Potash
3 tbsp Warm water
30 g Honey
70 ml Chai
100 g Homemade vanilla sugar
25 g Milk sugar
60 g Coconut oil

125 g Almond, chopped
400 g Whole spelt flour
1 tsp Finely grated lemon zest
2 tsp Cinnamon powder
1/4 tsp Clove powder
1/4 tsp Anise powder
1/2 tsp Cardamom powder
Pinch of cayenne pepper

Dissolve the potash with warm water in a small bowl. Heat the honey and chai in a small pot. Stir in vanilla sugar, milk sugar, and coconut oil. Stir until the mixture is warm and well blended. Remove it from the heat and set aside until ready for use.
Whisk together the chopped almonds, whole spelt flour, lemon zest, and spices in a mixing bowl. Add in dissolved potash and honey-chai mixture. Using a hand mixer fitted with dough hooks, mix at low speed until you have a firm dough.
Place the dough in a large bowl, dust with a little of flour and cover it with a plastic film. Leave it on the kitchen counter for at least 1 week or up to 6 weeks to allow for the development of aroma and flavours.
Thoroughly knead the dough one more time, and place it between two sheets of plastic films. Roll out the dough to a 5-mm / ¼-inch thickness. Cut into diamond shapes or use your favourite cookie cutter to cut out the cookies. Place them on the parchment lined baking trays.
Preheat the oven to 180C/350F. Bake for 8-12 minutes. Remove from the oven and cool in the baking trays briefly. Transfer the cookies on the wire racks to cool completely before storing in the air-tighter containers.

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Poppy Spelt Streusel Cake

Monday, November 04, 2013

This delicious poppy spelt streusel tray bake, adapted from Küchengötter, has a layer of low-fat Quark (German fresh cheese) oil bottom crust, that is topped with a homemade cinnamon flavoured poppy seed filling, then scattered with a crumbly spelt streusel. It is great for brunch or an afternoon tea/coffee break. Serve warm with some whipped cream if desired.

Poppy Filling	Streusel Topping	Quark Oil Dough
375 ml Milk 100 g Sugar 2 tsp Lemon zest 1/2 tsp Cinnamon powder 25 g Butter 250 g Ground poppy seeds 50 g Cornstarch 1 Egg, at room temperature	100 g Butter, softened 100 g Sugar 150 g Refined spelt flour Pinch of salt	150 g Low fat Quark, at room temperature 6 tbsp Milk, at room temperature 6 tbsp Sunflower oil 75 g Sugar 150 g Refined spelt flour 150 g Whole spelt flour 15 g Baking powder

In a large saucepan, whisk together 350 ml milk, sugar, lemon zest, cinnamon, butter and ground poppyseeds. Bring the mixture to a boil. Remove the saucepan from the heat. Cover the saucepan and leave it at side for 10 minutes.
Mix the cornstarch with 25 ml milk in a bowl until smooth. Stir into the poppy mixture and bring it to a simmer. Remove from the heat and stir in the egg. Cover it with a plastic film and allow it to cool to room temperature.
Place butter, sugar, spelt flours and salt in a mixing bowl. Mix with your fingertips until crumbly. Chill the streusel in the fridge until ready to use.
Line a 33-cm/13-inch baking tray with parchment paper. Preheat the oven to 200C/400F. Place everything for the bottom in a mixing bowl. Using a handheld mixer fitted with dough hooks, stir until you have a smooth dough.
Place the dough in the prepared baking tray and roll it out evenly. Spread the poppy mixture over the dough. Top with the prepared streusel. Place it in the middle rack of oven. Lower the over temperature to 180C/350F and bake for 45 minutes until golden brown.

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Search Angie's Recipes

Haselnusshörnchen Hazelnut Crescents with Spelt and Potato

Fleischsalat aus Rinderzunge Beef Tongue Salad

Eggs with Herb Sour Cream Sauce

Eggs with Herb Sauce - Eier mit grüner Kräutersauce

Knusprige Schweinshaxe - German Roasted Pork Knuckle

White Asparagus Salad with Radish Vinaigrette

White Asparagus Salad with Radish Vinaigrette

Sauerkraut Einkorn Chocolate Cake

Sauerkraut Einkorn Chocolate Cake

Spelt Hazelnut Lebkuchen

Wish everyone a Merry Christmas and a Very Happy New Year. Hope you all enjoy your Holidays!

Quark Oatbran Bread

Gluten Free Quark Oatbran Bread

Whole Spelt Pfefferkuchen

Whole Spelt Pfefferkuchen

Poppy Spelt Streusel Cake

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Search Angie's Recipes

Eggs with Herb Sauce - Eier mit grüner Kräutersauce

White Asparagus Salad with Radish Vinaigrette

Sauerkraut Einkorn Chocolate Cake

Wish everyone a Merry Christmas and a Very Happy New Year. Hope you all enjoy your Holidays!

Gluten Free Quark Oatbran Bread

Whole Spelt Pfefferkuchen

Subscribe via Email

Angie

If you enjoy my recipes and want to support me, THANKS!

Friends

Join Us

Subscribe To

Follow me with Feedly & Email

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Recipes Archive

+/- Food Sources

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