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6 February, 2016

Maultaschen – Swabian Ravioli

Maultaschen – Swabian Ravioli
Posted in : Main on by : Detlef

In the south west of Germany they make a very special Ravioli type noodle dish, called Maultaschen. It is filled with an mix of spinach and meat. And it is bigger than a normal ravioli. So to make them we need a noodle dough and a filling. For the dough: 500gr all purpose flour 4
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6 February, 2016

German Nougat – Gianduja

German Nougat – Gianduja
Posted in : Cake on by : Detlef

German nougat is different from nougat you get anywhere else, I learned. German Nougat is Gianduja, a mass made from nuts, sugar and chocolate. A smooth delicious paste, melting in your mouth. To make this nougat you need a blender, a professional one, otherwise the mass will not get smooth enough. There should be no
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6 February, 2016

Simple Rye-Wheat mix bread

Simple Rye-Wheat mix bread
Posted in : Bread on by : Detlef

Today I made a very simple but also yummy bread. This is a every day style bread in Germany and you can eat it with some savory or sweet toppings. Save Print Simple Rye-Wheat mix bread Ingredients Pre-dough: 150 g Rye flour 150 g Water 15 g Sour dough culture For the dough: 1 kg
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5 February, 2016

Ciabatta with Poolish

Ciabatta with Poolish
Posted in : Bread on by : Detlef

Today I made some Ciabatta bread. This ciabatta is made with a poolish, a pre-dough that needs to ferment and develop over 16-24 hours. When you make this bread be careful that you do not destroy the gas bubbles the dough develops during the fermentation. These will give your bread the typical fluffy structure. How
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4 February, 2016

Bierschinken – German Luncheon?

Bierschinken – German Luncheon?
Posted in : Meat on by : Detlef

This is a very traditional type of small good that you get at any supermarket or butchery in Germany. There are many different kinds and styles and every reagion has its own recipes. This recipe is a simple version of it and you can easily adjust it to your needs by changing the spices. It has nothing
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2 February, 2016

Sourdough bread in timber frame

Sourdough bread in timber frame
Posted in : Bread on by : Detlef

This is a sourdough bread beaked in a timber frame and baked on a stone. Baking bread in a frame next to each other does not allow to develop a crust between the bread. So it is softer than free form breads or tin baked bread. The timber frame also gives some flavor. As I
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