Traditional Lebkuchen come from a region in Bavaria, the town of Nuernberg. The tradition reaches back to the 12th century where Nuernberg was a major trading center at the crossing of several middle age high ways.
These Lebkuchen are very different to normal ginger bread. They contain ginger but no honey or flour. They are baked on a wafer. I used fresh group spices, as these give more flavor and so come closer to the original. The content of these Lebkuchen are eggs, sugar, a nut mixture and spices.
They need to be beaked at a hot temperature for a short time, just 10-15 minutes and they need to be still soft in the center.
I store them in a tin box and if they get to dry you can add some slices fresh apple to the box, separated from the Lebkuchen by a sheet of baking paper.
Today I made a Christ Stollen or Christmas Stollen.
This is a traditional Christmas cake in Germany. There are many recipes. What I like about this one is it’s buttery taste and the flavors.
Stollen needs to rest some time before being served. Some say several weeks, but I think some day’s is just fine. You also need to keep in mind that in Germany it is Winter time, cold and in a food storage probably fridge cold.
Not everywhere you have these kind of cold conditions in the winter time.
I will cut my one in 2-3 day’s because longer I cannot withstand the fine perfume this cake gives off.
The other day I got some kibbled rye and wheat, so I thought I bake a classic mix bread with it.
To use the kibbled grains without having stone like pieces in your bread you need to cook them before you use it. So if you use grains always cook them 10th 150% of water related to the amount of grains. Cook them until all water is completely absorbed by the grains and let it then cool down.
I made a sourdough the day before and then mixed everything on the next day together.
The kibbled grains before cooking …
My bread rested a bit to long, that’s why the top of it is a bit loose.
Sunflower sourdough bread with kibbled rye and wheat
Serves: 120 min
This bread uses a sourdough prepared a day before and a cooked piece of grains, that needs to cool down
250 g rye flour
250 g water
25 g mature sourdough
50g kibbled rye
50 g kibbled wheat
150 g water
For the Dough
All of the sourdough
the kibbled grains
245 g rye flour
120 g wheat flour
255 g water
100 g sunflour seeds
15 g salt
5 g yeast if you like
For the Sourdough mix the rye flour with the water and starter until all is just well hydrated. Let rest for at least 16 hours. It is ready to be uses once it is fluffy and shows a dent in the middle again.
Put the kibbled grains and the water in a cooking pan and cook until all water is absorbed by the grains. Let cool down.
For the dough mix all ingredients in the kitchen machine for about 5 minutes.
Preheat the oven to 250C / 480F.
Grease a brad pan with oil and any seeds if you like.
Put dough into pan and smooth over the top. Let rest for fermentation for about 30-45 minutes or until you see it raised about ⅓ in the pan.
Bake for 10 minutes at 250C / 480F and reduce then to 200C / 390F and bake for another 45 minutes.
Sometimes there is not much time to prepare a cake because there are many other things to do.
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.
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.
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.
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.
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.
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.
The dough is quite soft but no worry, it will come all together. The water is all absorbed by the oats and Chia seeds.
Yesterday on the Saturday Market I got some fresh rhubarb and I thought to make a juicy creamy crumbled cake with it.
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.
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.
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.