Gluten free Orange Polenta cake

Sometimes there is not much time to prepare a cake because there are many other things to do.

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This cake is ideal for such a day. it takes just some minutes to combine the ingredients and to bake it.

Sure it needs some time to let the oranges cooling down, but you can prepare that already a day before.
This cake is moist, gluten free and full of flavor .

To make this cake take 3 Oranges and cook them for about 45 min to 1 hour. Just use enough water to cover them. They should be soft.
After they are cooled down cut them in half and take all seeds out, if there are any and then put in your blender.
Blend for some seconds until smooth.

Then add the liquid ingredients and mix again until smooth.

Add Polenta, Almonds and baking powder and mix again.

Fill in a 20cm pan laid out with baking paper and bake at 160C , 320F for 45 minutes.

For the Syrup use the cooking water and add 100g sugar. cook until about half of the water evaporated and you have a smooth syrup.

After the cake baked and cooled down a bit cover the cake with your syrup.

Gluten free Orange Polenta cake

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This is a simple Orange cake recipe.
Ingredients
For the dough
  • - 3 Oranges, whole with skin
  • - water to boil the ornages
  • - 6 eggs
  • - 50 g unsalted melted butter
  • - 110 g polenta
  • - 120 g ground almonds
  • - 100 g sugar
  • - 1 tsp baking powder
  • - Vanilla extract
for the Syrup
  • - cooking water of the oranges
  • - 100 g sugar
Instructions
For the Dough
  1. Preheat your oven to 160C / 320 F.
  2. - boil the whole oranges in the water for about 45 min to 1 hour till they are soft.
  3. - take the oranges out of the water and keep the water aside. Let the oranges cool down and then cut them in half to remove any seeds.
  4. - put Organs in the blender and mix for about 20 seconds.
  5. - add butter, sugar, eggs and mix again until smooth.
  6. - add almonds, polenta and baking powder and mix again.
  7. - lay a 20cm pan out with baking paper and fill the dough in.
  8. - bake for 45 min at 160C / 320F
for the syrup
  1. Add 100 g os sugar to the boiling water and let reduce until you have smooth syrup.
  2. Pour the syrup over the warm cake and allow to soak for some minutes.

 

 

 

 

The ultimate birthday chocolate cake

Today I post something a cake I made for my daughters birthday.
After several black forest cherry cakes, “Frankfurter Kranz” and nougat cakes in the past years it needed to be something special and different. Something taking it to the next level.
I came across a recipe in a cake making class and had to try this. The ultimate Chocolate cake.

Chocolate Cake

It is a 3 layer cake with a chocolate mouse and a praline chocolate layer. All together it tastes like these little golden Ferrero Rocher sweets.
It took me 4 days to prepare everything and get it together. But it was worth every hour spending on it.

 

Fine Chicken Liverpate

A great chicken only pâté

Last week I got fresh chicken liver in a bulk pack and decided to make some liver pâté out of it. I decided to make a smooth pâté with only chicken in it.
I came across several recipes and ended up making my own one based on what I found.
Making pate is sometimes a long and complicated process, but I want to make it easy and quick.

This is what it looks like at the end.

germancooking.net liverpate

Fist I cooked the chicken breast. In most recopies I found it says you need to take legs  and a bit of breast. I took only breast, knowing this is less fat and more dry.

I compensated this with more liquid.

First I poached the breast in whole for about 15-20 minutes. I added some onions and leak to my poaching water, but no salt.

Then I let this cool down and cut it in smaller pieces about 2cm large.
During poaching I measured my spices and mixed them together.

Next I cleaned the liver, pulled out any fat or veins. I added the liver to my blender and mixed it for about 15 seconds until it was smooth and started building bubbles.
Then I added the spices, the poaching water and cream and gave it an initial mix 2-3 seconds before adding 1/3 of the chicken breast. I stared mixing on high speed and added the rest of the breast pieces. After about 30-50 seconds it was all mixed well together and smooth.

Using a blender was the best choice. When you use a food processor you would need to mince the meat first and the cutting would take several minutes. My food processor would never get it that smooth.

I filled the pate in glasses and placed them for 45 minutes at 90C (190F) in the oven using a tray filled with hot water up the 3/4 of the height of the glasses. It is important the pate does not get heated up over 80 C. So you need to have an eye on this.

Once cooled down put the pate in the fridge for at least a day before tasting. But It should rest for 1-2 weeks, if possible, to build up all flavors.

This pate is not very fat and because of that it is not as soft as most other pates, but the taste is great.

Fine Chicken Liverpate

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A smooth liver pâté made from chicken only.
Ingredients
  • 600g chicken breat, organic
  • 400g chicken liver , organic
  • ½ onion
  • some leak
  • 50g double cream
  • 150ml poaching water
Spices per 1kg meat
  • 2.8g curing salt / also called pink salt (or add 2g normal salt to the rest of the salt)
  • 16g salt
  • 2g ground white pepper
  • 0.5g ground ginger
  • 0.5g ground macis
  • 0.3g ground cardamom
  • 2g raw sugar
Instructions
  1. poach the chicken breast with the onion and leak for 20 min in some water, covering the meat.
  2. clean the liver from veins
  3. let the meat cool down and cut in small pieces
  4. Add the liver to the blender and mix for some seconds until smooth and bubbly
  5. Add 150ml of the sifted poaching liquid, the cream and spices and just mix 1-2 seconds
  6. Add ⅓ of the chicken breast pieces and put your blender on full speed. When incorporated add the rest of the meat and mix until well mixed and smooth. This should not take longer than 40-60 seconds.
  7. fill in glasses and close them with a lid. Place a pan with hot water (not boiling) in your oven and place the glasses in there.
  8. heat up the oven to about 90C (190F) and once the water has reached 80C (176F) keep it at that temperature for 45 minutes (1 minute per cm diameter of your glass, my are 4.5 cm)
  9. let cool down and them place in fridge before serving.

 

 

 

Sunflower Seeds and Oats bread – Glutenfree and low carb

Sunflower-oats-bread

Yesterday I tried a new recipe for a gluten free and low carb bread. It contains oats, which are low in carbohydrates (12% carb) and can be eaten by most people with gluten intolerance.
This bread does not have any yeast or sourdough and is quick and easy made.

Just mixing all ingredients in a large bowl and then fill it in a well greased baking tin or in a silicon bread mold.

I baked it for 30 min at 175C (347F) and then removed it from the pan. First I thought it will break apart, but it did not.
Then bake further 50 to 60 min till golden brown outside. It should sound hollow when you tap on it.
It tastes great fresh, but also toasted.

Sunflower-oats-bread1

The dough is quite soft but no worrySunflower-oats-bread, it will come all together. The water is all absorbed by the oats and Chia seeds.

 

Sunflower Seeds and Oats bread - Glutenfree and low carb

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This bread is gluten free and low in carbs. Makes 1 large loaf
Ingredients
  • 270g Sunflower seeds (organic)
  • 290g Organic wholegrain oats (ensure they are gluten free)
  • 180g flax seeds
  • 120g hazel nuts or almonds
  • 4 tbsp Chia seeds
  • 2 tsp organic rice syrup
  • 6 tsp melted organic coconut oil
  • 15g salt
  • 700g water
Instructions
  1. Preheat oven to 175C / 347F
  2. mix all dry ingredients and add water, coconut oil and rice syrup.
  3. mix well, it is a soft mixture
  4. fill in mold / pan and bake for 30 minutes
  5. take bread out of the mold / pan and place of a baking tray
  6. bake for another 50-60 minutes.

 

 

 

Bread baking in harmony with nature

Today not a recipe but a video about a French baker growing and milling his own flour.
He has some cool techniques for folding, shaping and scoring. (from minute 6)

From the seed to the peasant bakery with Nicolas Supiot from Natasa Djuric on Vimeo.

Grandma’s Marble Cake

When I visited my Grandma she always had some cake and most often a simple marble cake.

This is an easy recipe that always works. Classic baked in a bread loaf tin. You can glaze this with a simple sugar-lemon mix or with chocolate or simply covered with a little bit of icing sugar.

Grandma's Marble Cake

Grandma's Marble Cake

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This is a simple recipe we baked a lot as children as well.
Ingredients
White dough
  • 250g butter unsalted
  • 125 g sugar
  • 5 eggs
  • vanilla extract
  • lemon peel grated
  • 400g all purpose flour
  • 1½ tsp baking powder
  • some milk
For the dark dough
  • 2 tbsp dark cacao
  • 1 tbsp sugar
  • some milk
Instructions
  1. pre heat oven to 175C (345F) then mix the butter in a bowl until soft and lightly creamy
  2. add sugar, vanilla and lemon and mix well until creamy
  3. add eggs one by one and mix well after adding each egg until well incorporated.
  4. sift flour and baking powder and add ½ of it to the creamy butter mixture
  5. Add some milk, about 1-2 tbsp.
  6. Add the rest of the flour and mix until all incorporated. Do not over mix.
  7. butter and flour a tin an put ¼ of the dough in the bottom.
  8. Mix cacao and sugar with some milk to a stiff mixture.
  9. add ½ of the remaining dough to the cacao mixture and mix well.
  10. place the cacao dough on top of the white dough to the tin and add the remaining white dough on the top.
  11. take a fork and mix slightly so the dough get a nice structure
  12. bake for 45 to 60 min
  13. Glaze the cake with chocolate, icing sugar or any icing you like.

 

Rhubarb cake with custard cream and crumble

Yesterday on the Saturday Market I got some fresh rhubarb and I thought to make a juicy creamy crumbled cake with it.

Rhubarb

There are so many recipes for rhubarb cakes but I want it to be like my grandmas cake. It was not so sweet, and I like the sourness of the rhubarb. But it was creamy as well with a shortbread like crust. And on the top some tasty vanilla crumbles.
Without having my grandmas recipe I had to start making my own one.

And here it is.

rhubarb cake

 

First I washed the rhubarb and cut it in small pieces, and added sugar to it so it get some juice from it. This took about 3 hours

Then I prepared short pastry but added some baking powder to it. This makes it more crisp and not so hard.

short pastry filled baking tin

While this was pre-baking for 8 minutes, I prepared a custard pudding.

I used the juice from the rhubarb and filled it up with some milk to get the right amount of liquid for my custard. Once this was cooled down I added about 100 gr of yogurt a tablespoon of butter and 2 eggs.

After the pastry cooled down a bit the custard came into the tin and the rhubarb on top.

This I topped with some Almond Vanilla crumble.

The result is very satisfying. Next time I will take some less liquid for my custard, so it is more stiff, just a little bit. The recipe below reflects this already.

cake

 

Rhubarb cake

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this is a recipe I redeveloped from mind from one of my grandmas cakes.
Ingredients
For the Fruit filling
  • about 700g fresh rhubarb
  • 50 g sugar
for the short pastry
  • 250 g plain flour
  • 60 g sugar
  • 120 g unsalted butter
  • 1 egg
  • 1½ tsp baking powder
  • salt
for the custard
  • all juice from the rhubarb
  • milk to fill up to 400g in total liquid
  • 35 g custard powder or one package vanilla pudding
  • 2 tbsp sugar
  • 2 eggs
  • 50 g yogurt
  • 2 tbsp unsalted butter
  • vanilla extract
for the crumble
  • 150g plain flour
  • 60 gr ground almonds
  • 2 tsp ground vanilla or 2 vanilla beans
  • 125g butter
  • 100 g sugar
Instructions
Prepare the rhubarb
  1. wash the rhubarb and cut the green top and the white bottom off.
  2. cut in small pieces about ½ cm thick
  3. add sugar and mix well
  4. let rest for some time, about 2-3 hours
Prepare the crust
  1. mix all ingredients in a mixer to a smooth dough.
  2. take a 26cm (10 inch) baking tin and outlay with baking paper
  3. take ⅔ of the dough for the bottom
  4. form a long roll out of the ⅓ of the dough and form the side of the cake out of it.
  5. take a fork and prick the bottom several times
  6. Bake at 175C (347F) for 8-10 minutes. The dough shout rise a bit but should not puff.
For the filling
  1. take all of the rhubarb jiuce and fill up to 400g with milk
  2. heat up 300g of the milk juice mixture
  3. mix the custard powder with the remaining milk-juice and add to the boiling milk.
  4. cook until thick and let cool down
  5. Once cooled down add the yogurt and the eggs. Add some more vanilla flavor if you like.
For the crumble.
  1. add all ingredients to a bowl and mix till combined well and crumble develop.
Now put everything together to the cake.
  1. Take the cooled down crust and add the vanilla cream.
  2. place the drained rhubarb on top
  3. spread the crumble on top of the rhubarb
  4. bake at 175C (347F) for 30 to 40 minutes till the crumble are lightly brown.

 

Pfaelzer Leberwurst – Liver Pate Palatinate style

There are many types of liver pate in Germany. Every region knows it’s own recipe. One of the most popular and most easiest to make is the Pfaelzer Leberwurst, or Palatinate style.

Liver Pate

The main ingredients are pork belly and liver. I prefer chicken liver, but usually you take pork liver as well.
The ratio between meat and liver is 4:1, but you can go up to 3:1, means 1/4 to 1/3 of the meat is liver. Or for 1 kg meat you need 250 to 300 g liver. But before you can measure this out you need to cook the pork belly.

Preparation:
Take the pork belly, and if possible use fat pork belly, and cook with carrots, leak, onions, celery  and some spices, like bay leaves, cloves, marjoram and pepper corns if you like. Do not add salt but enough water to cover the meat.

Cook until the meat falls off the bones.
Cut the skin and any bones or gristle off and place the meat in a bowl. Keep the stock you cooked the meat in, we will need it later.

Now measure the amount of meat you have and specify the amount of liver you need.
For 1kg meat you need 250 to 300 g liver.

Mince all meat and liver using a 2 or 3 mm grinder blade. This will become a very dry mixture once minced.

Now add the spices.

For 1kg mixture you need:
18 – 22g salt , depends on how you like it. Start with 18 and add if you think you need more.
4 g Marjoram
3 g pepper, ground
2 g nutmeg, ground
2 g sugar
1 g cloves, ground

Add the spices to the meat, liver mixture and add some of the stock you cooked the meat in. Take from the top to get as many fat with it as possible and strain it.

Mix well and add from your stock until it became a soft but thick mass.
Fill in glasses and place in a deep baking tray, filled with water. Preserve at 80C /180F in  your oven. For every mm of diameter of your glass it takes 1 minute. A 6cm diameter glass needs an hour.

Let cool down and place then in the fridge for at least 24 hours before tasting.

The Chemistry of Bread-Making

Bread baking involves quite some chemical reactions, and not only chemical, but biological as well.

I came across an article of bread baking chemistry I would like to share with you. They have a nice chart of what happens within the bread making process.

The-Chemistry-of-Bread-Making-768x543

But not only the chemistry is important, the flour is important as well and flour is not just flour. There are many types of flour, not only the different grains, but also the method of milling makes a difference.

Here a table of different wheat flour types in the different countries. Similar charts you find on the internet fro rye and other grains.

Ash Protein Wheat flour type
US UK German French Italian
~0.4% ~9% pastry flour soft flour 405 40 00
~0.55% ~11% all-purpose flour plain flour 550 55 0
~0.8% ~14% high gluten flour strong or hard 812 80 1
~1.1% ~15% first clear flour very strong or hard 1050 110 2
>1.5% ~13% white whole wheat wholemeal 1600 150 Farina integrale di grano tenero

Quick Sunflower Seed Rolls

Sunflower Seeds Roll

Saturday evening I realized there is no more bread for the Sunday breakfast. My other bread will need until Sunday afternoon, so I new have to find a quick but tasty solution. After some research I found a method that sound to easy to be true and just the right thing when you are in a hurry.

In a larger bowl mix

275 gr rye flour, type 1150
115 g wheat flour T80 or high gluten flour
50 g mature sourdough
5 g yeast (or less if your sourdough is strong on yeast)
270 g water
1 tbsp honey
8 g salt
100 g sunflower seeds roasted in a pan

mix all to a soft dough but do now over knead. Cover with a plastic bag or foil and let rest over night at room temperature.
On the next morning, preheat your oven at 250C / 480F.

Transfer the dough on a floured surface and form an about 8 cm thick roll. Do not knead the dough.

Slice the roll in thumb thick slices and put them on a perforated baking tray.

Let rest for 30 minutes on a warm place.Then put in oven and fume oven with water. Bake for 10 minutes and then reduce to 220C / 430F and bake until brown, about 10-15 minutes.

Bread rolls

 

Quick Sunflower Seed Rolls

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Some simple and easy to make bread rolls.
Ingredients
  • 275 gr rye flour, type 1150
  • 115 g wheat flour T80 or high gluten flour
  • 50 g mature sourdough
  • 5 g yeast (or less if your sourdough is strong on yeast)
  • 270 g water
  • 1 tbsp honey
  • 8 g salt
  • 100 g sunflower seeds roasted in a pan
Instructions
  1. Mix all ingredients to a soft dough, but do not knead to much
  2. Let rest at room temperature over night
  3. preheat oven to 205C / 480F
  4. Form roll out of the dough and cut into thick slices
  5. Place slices on a baking tray and let them rest for 30 min.
  6. Bake at 250 C 480 F falling temperature for about 20-30 minutes.

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