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Multigrain Bread Ring with Fennel Seeds

Thursday, January 19, 2012

This multigrain seed bread ring is made with rye, oats, millet, sunflower seeds, sesame seeds and fennel seeds. It’s delicious, crispy, hearty, nutritious and easily adjustable to what you have on hand. If nutrition, to you, is not the top priority, then wholegrain rye and spelt flours can be replaced with wheat flour.

Multigrain Bread Ring with Fennel Seeds

adapted from daheim und unterwegs

Grains and Seeds Mixture	Bread Paste	Dough
100 g Rye groats 50 g Oats 50 g Millet 50 g Sunflower seeds 50 g Sesame seeds, roasted 300 ml Hot water	100 g Stale rye bread pieces, roasted 100 ml Hot water	250 ml Water, lukewarm 20 g Fresh yeast 100 g Ripe sourdough starter 250 g Wholegrain rye flour 300 g Spelt bread flour 20 g Salt 50 g Malt extract 30 g Fennel seeds A mix of seeds for the topping, optional

Place rye groats, oats, millet, sunflower seeds, and roasted sesame seeds in a mixing bowl. Pour in 300 ml of hot water. Mix well and leave it aside for 3 hours.
In another bowl, stir roasted rye bread pieces and 100 ml of hot water together. Leave it aside for 3 hours.
In the mixing bowl of your stand mixer, add in water, yeast, grain and seed mixture, bread paste, sourdough starter, wholegrain rye flour, spelt flour, salt, malt extract and fennel seeds. Stir all the ingredients on the low speed for 2 minutes. Increase the speed, and mix for 5 more minutes.
Place the dough on a floured work surface, cover with a towel, and let rest 20 minutes. Knead briefly. Cover and let rest for a further 20 minutes. Divide the dough into 3 portions. Shape them each into a ring or a round. Brush the tops with water and sprinkle with seed topping if used. Let rise for another 40 minutes.
Preheat the oven to 230C/450F. Cut the tops of bread rings with a sharp knife, 1-cm-deep, about 2-inches apart. Bake in the preheated oven for 15 minutes. Lower the temperature to 210C/410F and bake for a further 30 minutes until crisp and golden brown.

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Fennel Potato Soup with Saffron

Sunday, January 15, 2012

Once the winter chill comes in, many of us long for some comfort food. Soups are a healthy and satisfying choice of the season.
Today I am sharing with you an easy broth-based soup filled with fennel, potato, soya cream (optional) and flavoured with saffron. If you prefer a lighter version, just leave out the soya cream at the final step.
Fennel bulb is an excellent source of vitamin C, which is the body's primary antioxidant and a necessity for the proper function of the immune system. In addition to its vitamin C, fennel is a very good source of fiber and potassium.

300 g Fennel bulb, trimmed and diced
100 g Potatoes, peeled and diced
2 Small shallots, finely diced
2 tbsp Olive oil
350 ml Vegetable stock
1/8 tsp Saffron threads
1 Bay leaf
60 ml Soya cream (or heavy cream)
Salt and pepper to taste

Trim the fennel by removing the thin stalks and the thick base. Cut the bulb into 1cm pieces. Peel the potatoes and cut into 1cm pieces too. Finely dice the shallots.
In a saucepan, heat the olive oil and add in the diced shallots. Cook until aromatic and softened. Add in prepared fennel and potatoes. Sautee for 3 minutes. Add in vegetable stock, saffron, and bay leaf. Bring it to the boil. Reduce the heat and simmer, covered, for 25 minutes, or until the vegetables are tender.
Remove the bay leaf and puree the soup with an immersion blender. Stir in the cream and season. Serve in hot bowls with some chopped fennel fronds on top.

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Wholegrain Spelt Apple and Marzipan Cake

Wednesday, January 11, 2012

A classic German apple cake with marzipan. The marzipan paste, made of sugar and almond, is used in the cake batter to enrich the flavour and texture. If you are an almond lover, feel free to use more marzipan instead of sugar, and adjust accordingly flour quantity. The batter should look like a smooth and thick paste.
I do still use my favourite wholegrain spelt flour, but you can use wheat flour (wholegrain or not) instead if you want. Allergic reaction to eggs? No problem, use 1 cup of applesauce instead of 3 eggs.
After baking, a glaze could be created to brush the apples by warming 2 tablespoons of water and 3 tablespoons of apricot jam together. I chose to leave it. It’s rich and sweet enough for me.

2-3 Sour apples
1 tbsp Lemon juice
100 g Marzipan, grated
150 g Butter, softened
100 g Sugar
1/2 tsp Almond extract
Pinch of salt
3 Eggs
180 g Wholegrain spelt flour
1/2 tbsp Baking powder
1 tbsp Almond slices

Peel apples, cut into quarters lengthwise, and remove cores. Slice deep lines along the length of the apple quarters and sprinkle with the lemon juice. Line a 30x12x9-cm loaf pan with baking paper. Preheat the oven to 190C/375F.
Roughly grate the marzipan. Place them in a mixing bowl together with butter, sugar, almond extract and salt. Beat until creamy. Add in eggs, one at time, beat until well combined.
Whisk together the wholegrain spelt flour and baking powder. Sift the flour mixture into the butter mixture. Stir until just incorporated. Spread the batter into the prepared loaf pan.
Arrange the apple quarters over the top, cut side up, pressing lightly into the batter. Bake for about 30 minutes. Cool the cake on a wire rack to room temperature. Dust the surface with powdered sugar if desired.

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Chocolate Swirl Loaf

Saturday, January 07, 2012

This is basically a sweet yeast bread swirled with chocolate-flavoured dough and formed into a two-toned braided loaf. It might seem to be difficult to make but it is simply a braided challah with two-toned effect.

Chocolate Swirl Loaf

inspired by Away of Mind

120 ml Milk, lukewarm
60 ml Water, lukewarm
60 g Butter, room temperature
1 Egg, room temperature
1 tsp Salt
50 g White sugar
360 g All purpose flour
7 g Instant active dry yeast
2 tbsp Dark chocolate spread
1 tbsp Flaxseed, ground

In the bowl of a stand mixer, combine all the ingredients in the order given except the dark chocolate cream and ground flaxseed. Using a dough hook, mix everything together until a soft dough forms.
Turn the dough out onto a lightly-oiled surface. Combine the dark chocolate cream with 1/3 of dough. Knead each portion for a few minutes to form two smooth and elastic balls of dough. Place two dough balls separately on two lightly greased bowls. Cover with plastic wrap and let rise until double in size.
After dough balls have risen, roll and stretch each dough into approximately a 10 x 6-inch / 25 x 15-cm rectangle. Place the chocolate dough on top of plain dough, then roll it out to a 12 x 8-inch / 30 x 20-cm rectangle. Cut the rectangle into half, so you have two 6 x 8-inch / 15 x 20-cm rectangles. Now stack one rectangle on top of the other and roll it out again to a 12 x 8-inch / 30 x 20-cm rectangle. Repeat the above steps twice more.
Slice the rectangle into 4-6 strands, leaving one end intact, and braid the strands to form a loaf. Place it in a loaf pan lined with baking paper. Cover with the plastic wrap and allow it to rise in a warm place for 45 minutes or until it doubles in size. Preheat the oven to 175C/350F. Spray the top of the loaf with water and sprinkle the ground flaxseed over. Bake for about 30 minutes until golden brown.

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Radicchio Salad with Chicken in Kiwi Vinaigrette

Tuesday, January 03, 2012

A quick, light and tasty salad with leftover pan-seared chicken breast (turkey could be used instead here), antioxidant-rich radicchio, kiwifruit, cherry tomatoes, physalis (aka cape gooseberry) tossed with a fresh, fruity and delicious kiwi vinaigrette dressing. So If you feel stuffed and want a a healthy and soothing meal after holiday feasts, this salad might be what you need.

Kiwi Vinaigrette	Salad
2 Kiwi fruits, peeled and coarsely chopped 3 tbsp Orange juice 2 tbsp Canola oil 1 tbsp White wine vinegar 1/2 tsp Dijon mustard 1 tbsp Honey Salt and pepper to taste	200 g Leftover pan-seared chicken breast 1/2 head Radicchio, coarsely chopped 2 Kiwi, peeled and cut into wedges 1/2 Yellow onion, sliced 5 Cherry tomatoes, cut in half 10 Physalis fruit, cut in half

To make the dressing, combine all the ingredients in a blender and process until smooth, about 5 to 10 seconds. Pour into a serving container and refrigerate until ready to use.
Cut the chicken into bite-size pieces. Coarsely chop the radicchio leaves. Arrange the radicchio and onions on a large serving platter. Top with chicken, kiwi,tomato,and physalis halves. Serve with kiwi vinaigrette.

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Mango and Vanilla Ice Cream Trifles

Friday, December 30, 2011

Trifle, a lovely and very British dessert dish, is usually made from vanilla custard, fruit, cake and whipped cream, very similar to parfait. These ingredients are usually arranged into layers in the trifle bowl.
A traditional English trifle uses stale sponge or pound cake, which may be soaked in alcohol, like sherry or port wine. Over time, many variations on the original recipe have been created. Nuts or layers of whipped cream may be added for variety. The flavour of the custard may also be changed to complement the flavour of the cake.
Here is my leftover tribute to this English dessert with its multiple layers in glass. Dip your spoon into this sweet delight to end your New Year’s celebration with these individual delicious trifles.

500 ml Vanilla ice cream, softened
200 g Cream cheese, softened
250 g Mango puree
10 Spekulatius cookies, crumbled
200 g Whipped cream
Physalis fruit

In a large mixing bowl using an electric mixer, beat the cream cheese until light and fluffy. Add the softened vanilla ice cream and beat until thoroughly combined.
First arrange the half of the cookie crumbs over the bottoms of glasses. Next spoon on the mango puree, to just cover the cookie crumbs. Lastly cover the puree with cream mixture and then repeat the layers once more.
Pipe the whipped cream on top and garnish with a physalis. Chill in the fridge until ready to serve.

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Potato and Whole Grain Spelt Pancakes

Sunday, December 25, 2011

There’s nothing like good old fashioned potato pancakes as a side dish. It’s an awesome way to use up leftover mashed potatoes. You can serve these potato pancakes with meat patties, or simply enjoy them as breakfast.

May I take this opportunity to wish you all a very happy and blessed Christmas and success and health for the New Year 2012!

So wünsche ich Euch von Herzen ein frohes und gesegnetes Weihnachtsfest und viel Erfolg und Gesundheit für das Neue Jahr 2012!

200 g Potatoes
75 g Whole grain spelt flour
1 tsp Baking powder
1 Egg
1 Egg yolk
100 ml Milk
Salt and white pepper
3-4 tbsp Butter

Thoroughly clean the potatoes and place them in a medium sized pot. Cover with cold water and bring to a boil. Add in about 1 teaspoon of salt. Cook, uncovered, until potatoes are tender all the way through, about 20 minutes.
Drain potatoes and let cool slightly. Peel the potato and push potatoes through a ricer into a large bowl or mash with a large fork thoroughly. Add in spelt flour and baking powder, then add in whole egg and egg yolk. Gradually pour in milk, stirring well to make a smooth batter. Season the batter with salt and pepper.
Place 1 tablespoon of the butter in a large skillet over medium heat. When the butter turns a light amber, drop about 1 1/2 tablespoons of the batter in the skillet. You should be able to cook 3 pancakes at a time, allowing enough space between them so they have a nice round shape.
Cook about 2 minutes on the first side, flip them over and cook about 1 minute longer. Remove from the pan, and keep warm. Continue adding butter to the pan and frying the rest of the batter. Serve the pancakes warm as a side with ground meat patties.

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Roasted Brussels Sprouts with Balsamic, Honey, and Walnuts

Wednesday, December 21, 2011

Roasting is an easy cooking method that enhances the flavour of this hearty winter vegetables. Browned and crisp, those Brussels sprouts are roasted with a mixture of balsamic vinegar, olive oil and honey, then tossed with chopped walnuts and pomegranate pearls. While this humble and versatile side dish easy enough for weeknight meals, it's also good for the dinner parties.

700 g Brussels sprouts, trimmed
1 Shallots, sliced
2 tbsp Olive oil
2-3 tbsp Balsamic vinegar
1/2 tbsp Honey
2-3 sprig Thyme
Salt and freshly ground black pepper
2 tbsp Walnuts, roasted and chopped
1 tbsp Pomegranate pearls

Preheat oven to 200C400F. Remove the outer leaves from Brussels sprouts and trim the stems. Cut the sprouts in half. Slice the shallots and place them in a roasting pan together with Brussels sprout halves.
Combine olive oil, Balsamic vinegar and honey in a small bowl. Toss the Brussels with Balsamic mixture and thyme sprigs. Season with salt and black pepper.
Roast, tossing twice during cooking, until the Brussels sprouts are tender and lightly browned, about 20 minutes. Remove from the oven. Add in chopped roasted walnuts and pomegranate pearls. Serve immediately.

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Whole Grain Bulgur Salad with Mango and Walnut

Saturday, December 17, 2011

Bulgur, or Bhulghur, is made by soaking and cooking the whole wheat kernel, drying it and then removing part of the bran and cracking into small pieces, which are sorted into different grain sizes: fine, medium and coarse. Whole grain coarse bulgur has the coarse bulgur size while it is darker in colour and has twice more fiber compared to regular bulgur. Bulgur will absorb twice its volume in water and can be used as a substitute for almost any rice dish. Bulgur is sometimes confused with cracked wheat, which is crushed wheat grain that has not been parboiled.
Bulgur has a mildly nutty and roasted flavour and can be used in baked goods, casseroles, stuffing, soups, salads. It is a good source of protein, iron, magnesium, and B vitamins. It is packed with fiber and contains very little fat. This is a very simple and delicious bulgur salad that's quick to put together and consists primarily of whole grain bulgur, mangoes and walnuts.

130 g Whole grain coarse bulgur
500 ml Water
1 tbsp Onion, finely chopped
1 clove Garlic, minced
2 tbsp Spring onions, finely sliced
250 g Mango, diced
1 handful Walnuts, roasted and coarsely chopped
1 tbsp Avocado oil
Salt Sea salt & freshly mulled black pepper to taste

Rinse the bulgur. Bring water to a boil, add in bulgur. Return to a boil, reduce the heat to low, cover and cook for about 20 minutes until soft, but not mushy.
Drain and transfer the bulgur into a large bowl. Stir in the chopped onion, minced garlic, spring onion slices, diced mango, chopped walnuts and avocado oil. Toss well. Season with salt and freshly mulled black pepper. Serve warm and chilled.

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Marzipan Ravioli

Tuesday, December 13, 2011

If you're looking for a way to add some fun to your holiday cookie platter or a delightful idea to share at a cookie swap, these little marzipan filled ravioli cookies are perfect for you. Feel free to substitute with your favourite fillings, like Nutella, cream cheese.

Marzipan Ravioli

adapted from Lecker

225 g All purpose flour
70 g Powdered sugar
Pinch of salt
125 g Butter, cut into small pieces
1 Egg
1 tsp Vanilla extract

100 g Marzipan, cut into small pieces
2 tbsp Almond, chopped
1 tsp Orange liqueur
1 Egg yolk
1 tbsp Milk
25 g White chocolate (optional)
25 g Dark chocolate (optional)

Sift the flour, 50 grams of sugar, and salt into a mixing bowl. Add in butter, egg and vanilla extract. Mix with your fingertips until combined. Wrap the dough with a plastic film and chill for 1 hour.
Place the marzipan pieces, remaining powdered sugar, chopped almonds and orange liquor in another bowl. Stir until all well combined.
Remove the cookie dough from the fridge and place on a lightly floured work surface. Roll out thinly and cut into 50 squares, 2 inches by 2 inches. Mix the egg yolk and milk in a small bowl. Preheat the oven to 190C/375F.
Brush half of the squares with egg wash. Place about a teaspoon marzipan filling in the center. Top with the remaining cookie squares, enclosing the filling, and crimp edges with a fork. Bake for about 15-20 minutes until lightly golden. Melt the chocolates separately and drizzle over the tops of cookie raviolis.

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Chocolate Peanut Crumble Cookies

Monday, December 05, 2011

A classic and divine combination of chocolate and peanuts. These buttery cookies simply melt in the mouth. Drizzle across the cookie top with some melted white chocolate if you are feeling sugar high and decadent.

Chocolate Peanut Crumble Cookies

adapted from Delicious

Topping	Cookie
30 g Unsalted butter 40 g All purpose flour 30 g Caster sugar 60 g Unsalted peanuts, half roughly chopped	115 g Unsalted butter 115 g Caster sugar 20 g Smooth peanut butter 1 Large egg 160 g All purpose flour 20 g Dutch cocoa powder 1/4 tsp Baking powder 1/4 tsp Baking soda 100 g 70% Semisweet chocolate, chopped

Preheat the oven to 190C/375F and line two baking trays with parchment paper. Make the topping. In a large mixing bowl, rub the butter into the flour and sugar with your fingertips, until a soft, crumbly dough is formed. Add the chopped and whole peanuts, then set aside.
Prepare the cookie dough by creaming cream the sugar, butter and peanut butter in a separate mixing bowl. Add the egg and beat again. Sift in the flour, cocoa, and baking powder and add the chopped chocolate. Mix well to form a soft dough.
Roll the mixture into 20 small balls and divide between the baking trays, spacing well apart. Press each cookie down and top with a little crumble mix. Bake for 10-12 minutes until the crumble topping is golden, then remove from the oven and leave for 5 minutes before transferring to a cooling rack.

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Search Angie's Recipes

Featured Recipe: 85 Recipes that highlight the beloved humble Pumpkin

Multigrain Bread Ring with Fennel Seeds

Multigrain Bread Ring with Fennel Seeds

Fennel Potato Soup with Saffron

Wholegrain Spelt Apple and Marzipan Cake

Chocolate Swirl Loaf

Chocolate Swirl Loaf

Radicchio Salad with Chicken in Kiwi Vinaigrette

Mango and Vanilla Ice Cream Trifles

Potato and Whole Grain Spelt Pancakes

Roasted Brussels Sprouts with Balsamic, Honey, and Walnuts

Whole Grain Bulgur Salad with Mango and Walnut

Marzipan Ravioli

Marzipan Ravioli

Chocolate Peanut Crumble Cookies

Chocolate Peanut Crumble Cookies

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Search Angie's Recipes

Featured Recipe: 85 Recipes that highlight the beloved humble Pumpkin

Multigrain Bread Ring with Fennel Seeds

Chocolate Swirl Loaf

Marzipan Ravioli

Chocolate Peanut Crumble Cookies

Subscribe via Email

Angie

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

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