NO RISING 15 MINUTE SUNDAY ROLLS

15 minuten brötchen

 

Good Sunday morning!!

This is it! Why haven’t I thought of it before? There is no need to leave your house any more to go and get Sunday morning rolls.

Make them yourself in only 15 minutes…

NO RISING 15 MINUTE SUNDAY ROLLS

Makes 4

200 g spelt flour

100 g all purpose-flour

1 Tsp salt

1 Tsp sugar

1 Pack baking powder

200 ml water

50 g sunflower seeds

Preheat oven to 180 °C. Mix and knead all ingredients until they form a soft only slightly sticky dough. Divide dough into 4 balls and press them from both sides into sunflower seeds. Place the flattened dough onto a baking sheet together with a cup of hot water. Bake for 10-15 minutes.

DONE!!

 

WALNUT BREAD

walnussbrot

WALNUT BREAD

150 g rye flour
150 g spelt flour
200 g all-purpose flour
1 pack dried sour dough (Alnatura)
1 pack dried yeast
2 Tsp salt
1 Tsp sugar
100 g walnuts
300-350 ml hand-warm water

Put all dry ingredients in a large bowl. Pour water in the middle and start mixing dough from the side into the middle. Knead until a soft dough has formed that springs back in you press with your finger and form a ball. Sprinkle with flour and cover. Let rise at a warm place for 30 minutes. Knead again and press into a bread baking form. Cover and let rise for 30 minutes. Meanwhile preheat oven to 180 °C. Place a bowl filled with water onto a baking wrack. Place in bread and bake for 45 minutes. The water in the oven will make a wonderful crust on your bread. Let cool and enjoy!!

SUNFLOWER-RYE BREAD

Sonnenblumenbrot

 

Finally I created a recipe that makes bread like from the bakery!!

Quick and easy for a perfect Sunday morning!

SUNFLOWER-RYE BREAD

300 g rye flour

200 g all-purpose flour

1 pack dried sour dough (Alnatura)

1 pack dried yeast

1 ½ Tsp salt

1 Tsp sugar

50 g sunflower seeds

350 ml hand-warm water

Put all dry ingredients in a large bowl. Pour water in the middle and start mixing dough from the side into the middle. Knead until a soft dough has formed that springs back in you press with your finger and form a ball. Sprinkle with flour and cover. Let rise at a warm place for 15 minutes. Knead again and press into a bread baking form. Cover and let rise for 30 minutes. Meanwhile preheat oven to 160 °C. Place a bowl filled with water onto a baking wrack. Place in bread and bake for 45 minutes. The water in the oven will make a wonderful crust on your bread. Let cool and enjoy!!

SUNNY SUNDAY ROLLS

Sonntagbrötchen

Good morning, sunny Sunday! Rise and shine with self made Sunday rolls!

SUNNY SUNDAY ROLLS

(makes 5)

300 g all-purpose four
1 pack dry yeast
1 Tsp sugar
1 Tsp salt
100 ml milk
100 ml water
1 Tbsp butter
Milk for brushing

Preheat oven to 200 °C. Warm milk with water in a small pot and melt butter inside. Let cool to hand warm temperature. Mix flour, sugar, salt and yeast in a large bowl. Press a mold in the middle and add milk-butter mixture. Starting from the middle mix in more and more flour from the side with the milk. Knead until it a flexible, non-sticky, soft dough has formed. (If too dry add water, if too sticky add flour) Make 5 balls and press them slightly onto a baking sheet. Cut a cross into the top layer with a sharp knife. Cover with a dish-towel and let rise for 30 minutes. Bake for 15 minutes. After 10 minutes brush with milk and bake for another 5 minutes. Take out of oven and cover with a dry dish-towel. Let cool.

GOOD MORNIG!!

CARAMELIZED BALSAMIC ONION CHUTNEY

Balsamicozwiebeln

 

Pimp your burger, steak, sandwich or cheese with this delicious:

CARAMELIZED BALSAMIC ONION CHUTNEY

(for 1 small glass)

1 large onion (cut into very thin rings)
3 Tbsp olive oil
2 Tbsp sugar
2 Tbsp raisins
4 Tbsp balsamic vinegar
Salt, pepper

In a pot heat oil and 1 Tbsp sugar until sugar turns gold-brown. Add onions and fry for 3 minutes. Add rest of ingredients and cook until liquid has reduced. Add salt and pepper to taste. Eat warm or chilled.
This chutney has a sweet sour taste.

This is a wonderful chutney for every BBQ!!! :o)

HAM AND CHEESE STICKS

Schinkenkäse stangerl

 

On the road!!

Are you on the road with your loved ones or do you want to bring a great snack for a trip or pick-nick? This is a quick and delicious savory treat to go…

For 3 sticks

1 filo pastry (Blätterteig)
200 g ham slices cut into small quarters
3 soft cheese (Schmelzkäseecken) or 200g ground mozzarella (Schmelzkäse is really good though)
2 Tbsp sour cream
1 Tbsp oregano
Freshly ground pepper
1 egg, whisked
(2 Tbsp black sesame)

Preheat oven to 180 °C. Mix all ingredients in a bowl. Cut the filo pastry into 3 strips. Place filling in the middle and roll them into long sticks with closed ends. Place them on a baking sheet opening facing down. Brush with whisked egg and sprinkle with sesame. Bake for 25 minutes until golden brown.
For the trip roll them into foil…Enjoy warm or cold!!

ENGLISH-MUFFIN

 

 
901229_367004460067015_158730874_o

 

How does that sound: “Good morning honey, I just made us fresh and warm breakfast buns…” 🙂

Try my delicious and easy ENGLISH-MUFFIN recipe!
400g all purpose flour
1 package dried yeast
1 Tsp salt
2 Tsp honey
200 ml milk
80 g butter, cut into small pieces

In a large bowl mix dry ingredients and honey. Warm milk to a little cooler than hand warm temperature (best at 30 °C, don’t let it get too hot, or it will kill off the yeast and the dough will not rise). Melt Butter in the warmed milk and add to the dry ingredients. Knead to make a smooth dough, that springs back if press your finger in and let go. Cover the bowl with aluminum foil and a dishtowel and put on a warm spot (like near to a radiator or on the windowsill). Let rise for 30 minutes. Preheat oven to 180°C. Knead again so all the air that has formed can escape. Then part the dough into 12 pieces and place into muffin molds. Cover again with a dishcloth and let ride for 15 minutes. Bake in the oven for 15 minutes.

Eat them fresh and warm with cream cheese and jam. They are sooooo good, I can’t stop eating them!!!

In case of the unlikely event that some are left over, store them in an airtight container up to a week.

It is very little work and only a bit of waiting and it is absolutely worth it!!! :o)

Let me know how they came out for you!

GRAVED SALMON

lachs

Want to bring something special for a brunch you are invited to at a very good friends house?

Easy to make and a really royal treat!:

 

GRAVED SALMON

 

300 g fresh salmon filet (thick is best)

3 Tbsp sea salt (fleur de sal)

3 Tbsp sugar

1 Tbsp mustard seeds

¼ Tsp pepper

2 Tbsp dill

 

Place salmon on multiple layers of cling wrap with skin facing down. Mix all dry ingredients (except 1 Tbsp dill) and cover meat side of salmon with a thick layer. Close wrap and marinate on a plate in the refrigerator for 24 hours. Turn once after 12 hours. After 24 hours wash salmon with cold water and cover in fresh dill. Cut into thin slices.

BLUEBERRY PANCAKES

pancakes

 

Good morning lovely day!! <3

Surprise your loved ones on a rainy Sunday morning or make yourself a quick treat on one of these grumpy Monday mornings with these crazily delicious:

BLUEBERRY PANCAKES

1 ¾ cup all purpose flour

1 Tbsp baking powder

3 Tbsp sugar

½ Tsp salt

1 cup milk or almond milk

½ cup yoghurt

2 eggs

1 Tsp vanilla extract

2 Tbsp neutral oil (e.g. sunflower)

1 cup blueberries mixed with 1 Tsp flour

Sunflower oil for frying

Additional blueberries for decoration

Lots of maple syrup for the yummieness

 

Preheat oven to 100 °C and place a serving plate inside. Mix together all the ingredients in this order until just combined. Batter should be lumpy. In a pan heat 2 Tbsp oil on medium heat and pour in ½ cup (for medium sized pancakes) batter working in batches. Cook until bubbles appear on the surface (about 3 min), then flip over and cool for another 3 minutes. Place pancakes onto the plate in the oven to keep them warm and finish making pancakes out of the remaining batter.

Top with additional blueberries, butter and maple syrup….

Hmmmmm…this tastes like home!!

30-MINUTE RICOTTA CHEESE FROM SCRATCH

421371_374608112639983_406377388_n

 

Make your own creamy cheese within 30 minutes!!

Try my RICOTTA recipe:
(modified from a Martha Stewart Living recipe)

1 L milk (also try it with goat milk)
250 ml heavy cream
½ Tsp Salt
Juice from 1 lemon

1. Heat milk, cream and salt in a large pot to 90 °C (check with a thermometer).
2. When milk has reached desired temperature, remove from heat and add lemon juice. Stir until just combined.
3. Let stand for 5 minutes. At this time point the milk will curd and separate into soft protein curds and cloudy whey.
4. In a large bowl place a sieve and line with a new linen baby dipper or cheese cloth
5. Slowly pour curdled cheese into cloth.
6. Let stand or hang for 20 minutes for a soft creamy cheese and 1,5 hours for a more dense cheese.

Honestly, this is easier than cooking spaghetti, isn’t it?
You can use goats milk and add garlic or herbs to make a great bread spread or add it to pasta or make a typical Italian ricotta cake!

I am currently trying to figure out a low fat version too…so, stay tuned!