In der Weihnachtsbäckerei – Christmas Baking

Gingerbread Christmas Biscuits Baking 011 Weihnachten 2013 006

Hi everyone. Christmas is for me the most important time of the year. I love the atmosphere. Listening to Christmas music, decoration, candles, lights, chocolate and biscuits. Christmas is a time were all the little things surrounding me make me very happy. J This is (I fear a German) recipe for gingerbread biscuits. My new housemates and I had a lot of fun baking last week. I hope you enjoy the biscuits as well. For all the English people, or more not Germans, I will try to make clear what the especially German ingredients are and maybe you can also get them on the internet. But before you start: Never do Christmas baking without Christmas music. You see I take Christmas very seriously! 😉

This is what you need:

For the doughMobile 08 December 092

1 kg of flour

185 g of sugar

250 g of butter

125 g of walnuts (ground)

500 g of honey

2 eggs

1 tablespoon of cocoa powder (for baking)

65 g of almonds (ground)

1 package of gingerbread spice (coriander, cinnamon, ginger, clove and cardamom)

5 g of potash (potassium carbonate)

5 g baker’s ammonia (Ammoniumcarbonate)

For the decorationMobile 08 December 093

2-4 lemons (or water)

Icing sugar

Sprinkles, and other decoration like silver balls or smarties

  1. It is easiest to knead the dough on the working surface in your kitchen. Clean the surface and put some flour on it. You can also use a large bowl.
  2. Now put the flour, sugar, nuts and cocoa powder onto the surface. In the middle of it you form a little mould. In it you put the eggs and the honey. The butter you distribute around the mould. Now add the spice and the baker’s ammonia. The potash has to be solved in cold water (but use as little water as possible) and added to the other ingredients.
  3. Now knead the dough. This will take some time.
  4. The dough then has to go into the fridge for a few hours or over night. But take the dough out of the fridge 2 hours before you want to use it.
  5. Now take about a handful of dough and knead it again.
  6. Now roll out the dough and use christmasy cutters to cut out the biscuits.
  7. Put them onto a baking tray with baking parchment.
  8. The remaining dough you can knead again, roll out, etc.
  9. Put the biscuits in the oven for 15-20 minutes at about 200°C.
  10. When they have cooled, you can decorate them.
  11. Make icing by stirring icing sugar into the juice of 2-3 lemons until it is very thick.
  12. You can now decorate your gingerbread cookies with icing and sprinkles in all variations.

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Für den Teig

1 kg Mehl

185 g Zucker

250 g Butter

125 g Walnüsse (gemahlen)

500 g Honig

2 Eier

1 EL Kakao (zum Backen)

65 g Mandeln (gemahlen)

1 Paket Pfefferkuchengewürz (Koriander, Zimt, Ingwer, Nelke und Kardamom)

5 g Pottasche

5 g Hirschhornsalz

Für die Verzierung

2-4 Zitronen (oder Wasser)

Puderzucker

Streusel oder andere Dekoration wie Silberkugeln oder Smarties

  1. Am einfachsten ist es den Teig auf der Arbeitsfläche eurer Küche zu kneten. Macht sie gründlich sauber und bestreut sie mit Mehl. Sonst kann man auch eine große Schüssel verwenden.
  2. Häufe nun das Mehl, den Zucker, die Nüsse und den Kakao auf der Arbeitsfläche an. In der Mitte forme eine Mulde. Hierein kommen die Eier und der Honig. Verteile die Butter auf dem Rand. Gebe jetzt das Pfefferkuchengewürz und das Hirschhornsalz dazu. Als letztes löse die Pottasche in etwas Wasser auf und gebe sie zu den restlichen Zutaten.
  3. Knete nun den Teig. Das dauert etwas.
  4. Der Teig muss jetzt für mehrere Stunden im Kühlschrank ruhen oder aber sogar über Nacht. Du solltest den Teig zwei Stunden bevor du ihn verarbeiten willst aus dem Kühlschrank nehmen.
  5. Nun nehme etwa eine Handvoll des Teiges und knete ihn noch einmal gut durch.
  6. Rolle ihn anschließend aus und steche mit weihnachtlichen Formen die Kekse aus.
  7. Lege sie auf ein Backblech mit Backpapier.
  8. Den restlichen Teig kannst du wieder kneten, ausrollen, etc.
  9. Die Kekse müssen für 15-20 Minuten in den Ofen, bei etwa 200°C.
  10. Wenn sie ausgekühlt sind kannst du mit dem Verzieren beginnen.
  11. Stelle Zuckerguss her indem du Puderzucker in den Saft von etwa 2-3 Zitronen rührst bis der Guss schön dickflüssig ist.
  12. Jetzt kannst du die Plätzchen mit Zuckerguss und Streuseln in allen Variationen verzieren.

Mobile 08 December 094 Gingerbread Christmas Biscuits Baking 003 Gingerbread Christmas Biscuits Baking 001

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I hope you have as much fun as we had baking. I wish you a very merry Christmas!

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Raisin Rolls

Unbelievable! It is already 30 April, I posted 29 recipes so far and this will be my last recipe in April! So here is my recipe for raisin rolls.

Rosinenbrötchen 010

 

This is what you need:Rosinenbrötchen 001

500 g of flour
50 g of sugar
1 teaspoon of salt
1 cube of yeast or 1 bag of dried yeast
200 ml milk
1 egg
200 g raisins

Put the flour, sugar and salt in a mixing bowl, melt the yeast in warm milk and add it to the flour. Now also add the egg and butter and knead the dough. Finally, add the raisins. Prove the dough for about 45 minutes. Then form rolls and prove them for another 15 minutes. Smear them with milk and pop them in the oven. The roles are ready when they get brown.

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500 g Mehl
50 g Zucker
1 TL Salz
1 Würfel Hefe oder 1 Tütchen Trockenhefe
200 ml Milch
200 g Rosinen

Mehl, Zucker und Salz kommen in eine Rührschüssel. Schmelze die Hefe in der warmen Milch und gebe sie zum Mehl. Nun kommen noch Butter und Ei dazu. Knete den Teig. Zum Schluss gebe noch die Rosinen hinzu. Lass den Teig nun für ca. 45 Minuten gehen. Forme Brötchen und lasse diese noch einmal für 15 Minuten gehen.  Bestreiche sie mit Milch und schiebe sie in den Ofen. Die Brötchen sind fertig wenn sie braun werden.

Rosinenbrötchen 003 Rosinenbrötchen 004 Rosinenbrötchen 005

The original recipe you find here!

 

It was a lovely month and I really enjoyed sharing my favourite recipes with you, trying out new ones and finding out about different cultures and their recipes. I hope you enjoyed the blog as much as I did!  🙂

 

Chocolate Cheesecake

Good Morning everyone! I found this nice quote:

“Cakes are like books: There are new ones you want to read and old favorites you want to reread.”
― Ellen Rose

Sometimes I stick only to my old favourite cakes because when I bake them I know they taste good, but sometimes trying out something new is great, too. Like with the recipe I share with you today. It is a chocolate cheesecake with pears. Delicious!

braten und kuchen 017

 

Here is what you need:braten und kuchen 010

1 tin of pears
215 g of butter
300 g of flour
200 g of sugar
2 ½ tablespoons of cocoa (powder, for baking)
1 egg yolk
100 g of chocolate coating
75 g of brown sugar
4 eggs
750 g of quark
1 package of chocolate pudding (powder)

Leave the pears to drain in a sieve. Melt 160 g of butter in a pot. Put the flour, cocoa powder and 125 g of sugar into a bowl and mix it. Now add 2 tablespoons of water, the egg yolk and the melted butter and knead the dough so that you get streusels. Take a spring-clip tin, cover the ground with baking parchment and grease the rest of the tin. Now put 2/3 of the streusels into the tin and press it until you have a nice base for your cake.
Now chop the chocolate coating and put it into a little bowl. Take a pot with a bit of hot water and place the bowl into it. Now heat the water but do not let it boil. Stir the chocolate now and then and it will melt nicely. In the meantime, mix 50 g of butter with the brown sugar in another mixing bowl. Then add, one after the other, the eggs. Now take one more mixing bowl and put into it the quark. Stir the quark, add the chocolate pudding powder and stir it in. Now you add the melted chocolate to the butter-sugar-eggs-mix and stir it in, too. Then you also add two tablespoons of the quark-mix. Now you can stir in all of the butter-mix into the quark. Now take 1/3 of this cream and put it onto the cake base. Onto this you put the pears you cut into pieces and then add the rest of the cream.
Preheat the oven (150°C, fan-assisted oven). Now put the cake into the oven for 20 minutes, then cover the cake with the rest of the streusels and put it into the oven for another 30 minutes.
Serve the cheesecake with cream!

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1 Dose Birnen
215 g Butter
300 g Mehl
200 g Zucker
2 ½ EL Kakaopulver (zum Backen)
1 Eigelb
100 g Kuvertüre
75 g brauner Zucker
4 Eier
750 g Quark
1 Packet Schokoladenpudding (Pulver)

Lass die Birnen abtropfen. Schmelze 160 g Butter in einem Topf. Füge das Mehl, Kakaopulver und 125 g Zucker in eine Schüssel und vermische es. Nun gebe 2 EL Wasser, das Eigelb und die geschmolzene Butter hinzu und verknete die Zutaten zu Streuseln. Nimm nun eine Springform, lege auf den Boden Backpapier und fette den Rest ein. Drücke nun 2/3 der Streusel in der Form fest um einen Kuchenboden zu erhalten.
Zerhacke die Kuvertüre und fülle sie in eine kleine Schüssel. Nehme einen Topf, befülle ihn mit etwas heißem Wasser und stelle die Schüssel in den Topf. Erhitze nun das Wasser, aber lasse es nicht kochen. Rühre die Schokolade immer wieder mal um bis sie zerschmolzen ist. In der Zwischenzeit verrühre 50g Butter mit dem braunem Zucker in einer Rührschüssel. Gebe dann nacheinander die Eier hinzu. Nehme noch eine Rührschüssel und rühre darin den Quark glatt. Gebe dann das Schokoladenpuddingpulver hinzu und rühre es unter. Die geschmolzene Schokolade wird jetzt zu der Buttermischung hinzugegeben und untergerührt. Anschließend werden auch noch 2 EL Quarkmischung untergerührt. Nun füge die Buttermischung zum Rest des Quarks und verrühre alles zu einer Creme.
1/3 dieser Creme kommt nun auf den Kuchenboden. Darauf verteile die in Stücke geschnittenen Birnen und gebe den Rest der Creme darauf. Heize den Ofen vor (Umluft, 150°C). Der Kuchen kommt nun für 20 Minuten in den Ofen. Dann kommen die restlichen Streusel oben drauf und der Kuchen kommt noch einmal für ca. 30 Minuten in den Ofen.
Serviere dazu Sahne!

You find the original recipe here! It actually is with apricots and made on a baking tray and not in a spring-clip tin.

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I found another lovely food quote from a book:

“Marry, don’t marry,’ Auntie Aya says as we unfold layers of dough to make an apple strudel. Just don’t have your babies unless it’s absolutely necessary.’

How do I know if it’s necessary?’

She stops and stares ahead, her hands gloved in flour. ‘Ask yourself, Do I want a baby or do I want to make a cake? The answer will come to you like bells ringing.’ She flickers her fingers in the air by her ear. ‘For me, almost always, the answer was cake.”

― Diana Abu-Jaber, The Language of Baklava: A Memoir

I think that is quite wise. If you really prefer to make a cake than having a baby, it is probably best to stay with the cake 😉 The book is now on my reading list!

International Thursday – Netherlands

Goedendag! Our last International Thursday in April is about the Netherlands! My best friend Flo is Dutch and will help me giving you a little introduction to our neighbouring country! We will make Poffertjes, little pancakes, learn some Dutch phrases and list you some songs you might like to listen to! Daar gaan we (Let’s go)! 🙂

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Here is what you need:poffertjes, suppe 003

100 g of flour
A pinch of salt
30 g of sugar
½ package of dried yeast
1 egg
150 ml milk
Shortening
Icing sugar

Put the flour, salt, yeast, sugar and egg into a mixing bowl. Warm the milk. Start mixing the ingredients and add the milk little by little. Now cover the bowl and prove the dough for 1 hour! First, the dough is quite liquid, but after proving it becomes glutinious and fluffy. Now take a poffertjes-pan or a normal pan. Grease it and put little portions of dough into the pan!

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Das deutsche Originalrezept findest du hier!

poffertjes, suppe 004poffertjes, suppe 005poffertjes, suppe 006poffertjes, suppe 007 20140424_223433

 

A little language guide:

  • Hallo! – Hello!
  • Proost!/ Eet smakelijk – Cheers!
  • Hoe gaat het? – How are you?
  • Goed. – Good.
  • Slecht. – Bad.
  • Smakelijk eten! – Enjoy your meal!

Here are some songs for you to get into the Dutch feeling! 😉 The first one is funny, the second is a lovely song about the way of life in the Netherlands and the third one is very famous! Thank you, Flo, for all your help! Dank je wel, Flo-di! 😉

  • Yoep van’t hek – Flappie
  • 15 Miljoen Mensen
  • Hermes House Band – I will survive

Very English

Today is St. George’s Day. St. George is the patron of England and also England’s flag shows the St. George’s cross. St. George is believed to be one of the earliest Christian martyrs, who died in defence of his belief in Christianity. He is also known as dragon-slaying and maiden-saving-hero. Already in 1222, the 23 April was declared St. George’s Day. But he became the patron of England only in 1348. Everything English is celebrated on the 23 April, so today I will have a very English tea time!
The origins of English afternoon tea are believed to be in the 19th century. Anna, the 7th Duchess of Bedford, could not wait until the late 9 pm dinner and ordered tea, bread and butter and cakes in the afternoon. This was thought to be an excellent idea and became English tradition.
Afternoon tea is usually served between 3 and 5 pm. It usually starts with sandwiches, is followed by scones with butter and jam and then cake. Because we had so much cake in the last days, I leave that out. But today we will make cucumber sandwiches and scones! Enjoy your tea time! 😉

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Here is what you need: english 013
For the Cucumber Sandwiches…

White bread
Cucumber
Butter
Pepper, salt

Slice the bread, peel the cucumber and slice it, too. Now butter the bread, put cucumber slices on it, season with salt and pepper and put another buttered slice of bread onto it. Cut the crust and cut the sandwich into neat pieces, for example, triangles.

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Gurkensandwiches

Weißbrot
Salatgurke
Butter
Pfeffer, Salz

Schneide das Brot in Scheiben, schäle die Gurke und schneide auch diese in dünne Scheiben. Nun beschmiere die Brotscheiben mit Butter, lege Gurke auf eine Scheibe, würze mit Pfeffer und Salz und lege eine andere gebutterte Scheibe auf diese Scheibe. Schneide die Brotrinde ab und die Sandwiches in ordentliche Stücke, zum Beispiel, Dreiecke.

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For the scones…english 009

Flour
Baking powder
Salt
Sugar
Sultanas
Shortening
1 egg
Milk

You find the recipe here!

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2 Tassen Mehl
½ TL Salz
2 ½ TL Backpulver
¼ Tasse Zucker
1/3 Tasse Fett
½ Tasse Sultaninen/ Rosinen
1 Ei
1/3 Tasse Milch

Füge das Mehl, Salz, Zucker, und Backpulver in eine Rührschüssel. Vermixe die Zutaten mit dem Fett. Gebe die Sultaninen hinzu. Mixe das Ei in einer anderen Schüssel und gebe es zusammen mit der Milch zu den trockenen Zutaten. Rühre noch einmal. Forme nun die Scones und stecke sie bei 180-200°C in den Backofen. Serviere sie mit Butter und Marmelade!

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Read more about St. George here and here!
Find out about the perfect cucumber sandwich here!
Read more about Afternoon tea and find great recipes for it here!

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By the way, today is also day of the book, day of German beer and the day of Shakespeare’s death!
But for the English spirit, hear Jerusalem, typically sung on St. George’s Day.

  • Royal Philharmonic Orchestra: Jerusalem

Another Torte on Tuesday

After the classic Black Forest Gateau, today I would like to try something new. Here is a recipe for Raspberry-Marzipan-Gateau. Originally an Easter gateau, but in my version a wonderful spring cake!

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Here is what you need:001

4 eggs
225 g of sugar
1 package of vanilla sugar
100 g of flour
50 g of cornflour
1 teaspoon of baking powder
250 g of frozen raspberries
3 pieces of gelatin
250 g of low-fat quark
350 g of cream
300 g of marzipan
125 of icing sugar

Divide the eggs and whisk the egg whites with 4 tablespoons of water until they are stiff. Add 150 g of sugar, the vanilla sugar and the egg yolks and mix again briefly. Sieve the flour, cornstarch and baking powder into the mixing bowl and fold it in. Put a baking parchment onto the base of a spring-clip tin and put the dough into it. Put the tin into the oven (ca 150-170°C, ca. 20-40 minutes). The base is done when you stick a knitting needle into the base and no dough sticks to the needle.
Now you beat the cream until its stiff. Let the raspberries defrost, put 14-17 raspberries aside for decoration. Purée the rest and sieve them. Now mix the raspberry purée, quark and 75 g of sugar in a mixing bowl. Soak the gelatin in cold water for ca 5 minutes, squeeze the water out of it and put it into a pot. Now carefully heat the gelatin until it melts. Stir in 2-3 tablespoons of the quark mix. Stir it thoroughly. Now add it to the rest of the quark and mix again. Put it into the fridge for about 5 minutes until it starts to harden. Then you can fold in ca 250 g of the cream. Cut the base into three parts horizontally. Put the bottom part onto a cake plate and put a cake ring around the base. Now put half of the raspberry-cream-mix onto it, add the second base, put the rest of the cream-mix onto this base and add the upper base. Now put the gateau into the fridge for about 2 hours.
Remove the cake ring, take the rest of the cream and smear half of it onto the gateau and its sides.
Now knead the marzipan with the icing sugar. Roll it out until it has a circular form that covers the gateau including its sides. Put the marzipan lid onto the gateau and cut the surplus. Now you put the rest of the cream into a piping bag and decorate the gateau. If you have marzipan left you can use it for decoration with the raspberries.

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4 Eier
225 g Zucker
1 Päckchen Vanillezucker
100 g Mehl
50 g Speisestärke
1 TL Backpulver
250 g gefrorene Himbeeren
3 Blatt Gelatine
250 g Magerquark
350 g Sahne
300 g Marzipan
125 Puderzucker

Trenne die Eier, schlage das Eiweiß mit 4 EL Wasser bis es steif ist. Füge 150 g Zucker, den Vanillezucker und das Eigelb hinzu und mixe wieder kurz. Siebe das Mehl, Backpulver und die Speisestärke in die Rührschüssel und hebe es unter. Lege Backpapier auf den Boden einer Springform und gebe den Teig in die Backform. Schiebe den Tortenboden in den Ofen (ca. 150-170°C, ca. 20-40 Minuten). Der Boden ist fertig wenn man eine Stricknadel in den Boden steckt und kein Teig mehr an ihr klebt.
Schlage die Sahne bis sie steif ist. Lass die Himbeeren auftauen und lege 14-17 zur Dekoration zur Seite. Püriere und siebe den Rest. Jetzt verrühre das Himbeerpüree mit dem Quark und 75 g Zucker. Lass die Gelatine in kaltem Wasser einweichen, ca. 5 Minuten. Drücke sie dann aus und erhitze sie vorsichtig in einem Kochtopf bis sie flüssig ist. Dann füge 2-3 EL Quark-Mix hinzu und rühre kräftig. Jetzt rühre dieses Gemisch in den restlichen Quark ein. Stelle die Schüssel für ca. 5 Minuten in den Kühlschrank bis sie beginnt hart zu werden.
Schneide den Tortenboden in drei horizontale Teile. Lege den unteren Teil auf eine Tortenplatte und lege einen Tortenring darum. Nun fülle die Hälfte der Creme auf den Boden, lege den zweiten Boden darauf und füge den Rest der Creme darauf. Nun folgt der obere Bodenteil. Stelle die Torte für ca. 2 Stunden in den Kühlschrank.
Entferne den Tortenring, nehme den Rest der Sahne und bestreiche damit die Torte, auch die Seiten. Knete nun das Marzipan mit dem Puderzucker. Rolle das Marzipan aus bis es eine runde Form hat, die die Torte inklusive der Seiten bedeckt. Lege den Marzipandeckel auf die Torte und schneide das Überschüssige ab. Falls Marzipan über bleibt kannst du es zur Dekoration zusammen mit den Himbeeren benutzen. Nehme den Rest der Sahne und dekoriere damit die Torte.

The original recipe for Easter you find here!

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Yesterday was Queen Elizabeth II’s 88th birthday. Although she was born on 21 April 1926, her birthday is officially celebrated in June. This celebration is called Trooping the Colour. This has the reason that celebrations in summer are much nicer than in winter and so the official birthday of the British monarch is in June, no matter when their actual birthday is. If you like to read more on the Queen’s two birthdays look here!

In the history of England there were about 8 female rulers. And three of the longest ruling monarchs in history are in fact women. Queen Elizabeth I (1558-1603), Queen Victoria (1837-1901) und Queen Elizabeth II (1952-present). So, God save the Queen! 🙂

 

Easter Sheep… baa…

Happy Easter!!! At our spring market in my idyllic home town Dannenberg, I saw the sweetest sheep muffins. Then I looked for a recipe and found one here. So today I share with you a recipe for the loveliest Easter sheep!

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This is what you need:Pauls Geburtstag und schafe 039

For the dough…
195 g of flour
75 g of cocoa powder
1 teaspoon of baking powder/ sodium carbonate
110 g of very soft butter
190 g of sugar
2 eggs
360 ml of buttermilk

Give the sugar and the butter into a mixing bowl and mix it. Add the eggs and mix again until it is fluffy. Now add the buttermilk and fold in the flour, cocoa, salt and baking powder. Put paper cups into the muffin cups of your baking tray and fill them with dough. Put them in the oven (ca 180°C, 20-22 minutes).

For the topping…
Mini marshmallows
Marzipan
Icing sugar
2 cups of cream
200 g of cream cheese
2 drops of vanilla essence
100 g of sugar

We start with the sheep heads. Knead the marzipan with icing sugar until it is not sticky anymore. Then form little pear-like heads and add two little sausage-like ears at the side. Take a toothpick and make little nostrils and find something for the eyes and hair if you like. We used blue sugar pearls for cake decoration for the eyes and some chocolate decoration for the hair.

Now for the cream you firstly beat the cream until it is very stiff. Then put it back into the fridge. Take another bowl and mix the sugar, cream cheese and vanilla essence until it is creamy. Now fold in the cheese cream into the cream. Put it into a piping bag and squirt it onto the cold muffins so that they get a round form.

Put the sheep head on the cream and cut the little marshmallows into two halfs. Now place the cut marshmallows onto the sheep as wool.

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Für das deutsche Rezept, siehe hier (Originalrezept)

Pauls Geburtstag und schafe 041 Pauls Geburtstag und schafe 044Pauls Geburtstag und schafe 046Pauls Geburtstag und schafe 043Pauls Geburtstag und schafe 051Pauls Geburtstag und schafe 049

I hope you all had a very nice Easter Sunday, enjoyed the sun and spend the day with your family and good food! I also hope your egg hunting was very successful! See you tomorrow with an idea what to do with the leftover eggs… 🙂