Author Archives: abeldorozco

Olives and Baguettes

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Olives and Baguettes

I’ve always liked the idea of home-made products and home-made  bread is so far the most interesting and challenging idea. Actually, one of my main goals after moving to Germany was to learn the tricks of good German bread. And where do I start my experiments? With a French one, of course. (Blame Uta, as she gave me a baguette pan.)

We have a very small kitchen with a tiny work surface. Since our new kitchen machine has arrived, I’ve tried many different recipes and we are very happy with this one so we want to share it with all the fresh bread lovers. I have to tell you in advance, you need quite some patience to make a bread that is as good, or even better than the one at your local bakery.


 OLIVES&OREGANO BAGUETTE

Ingredients (Sourdough):

  • 5 g fresh yeast
  • 80 g wheat flour
  • 45 ml water
  • 1 tsp sugar
  • a pinch of salt

Preparation time: 5 minutes / fermentation time: min. 24 hours

Mix all the ingredients in a bowl until you have a wet dough. Put it in a bowl and cover it with plastic film. Leave it in the fridge for 24 hours.

Olive Baguette Raw

Ingredients (Baguette):

  • 450 g wheat flour
  • 250 ml warm water
  • 10 g salt
  • 2 tbsp of oil
  • 8 g fresh yeast
  • 1/2 cup of black olives (chopped)
  • 1 tbsp of dried oregano

Preparation time: 4 hours

Mix the flour, salt, oregano, oil and water at medium speed until the dough doesn’t stick to the mixing bowl. Use a kitchen machine or knead it well. Let it rest for about 15 minutes in the bowl. Then add the yeast, olives and the sour dough. This time use a higher speed in the machine, knead it for 15 minutes until all the ingredients are well mixed and the dough doesn’t stick to the bowl. Put some oil in a larger bowl and let the baguette dough rise for 2 hours, until it doubles in size. After the fermentation time divide the dough depending of how big you want your baguettes, just remember that the dough will grow two times bigger. Let the dough rise for one hour more.

Pre-heat oven until 220ºC. Make 2 or 3 cuts on the surface of the dough with a sharp blade.

Olive Baguette Baked 2

Secret tip: Put some water in a bowl when you pre-heat the oven, this will help to make your bread fluffy – crunchy from the outside and soft from the inside.

Final step: bake the baguette for about 15 minutes.

We usually eat it up when it’s freshly baked. But you might want to freeze some baguettes for another occasion. If you do so, no need to melt it, just bake them for another 5 minutes before serving!

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Hot Coconut – an alternative to mulled wine

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We’ve been getting tired of the mulled wine-tea-hot chocolate trinity… Fortunately, we discovered something called ‘Burning Coconut’ in one of the Christmas Markets of Munich. ¡¡A heavenly taste, really!! To enjoy it at home  (beneath a blanket & with a good movie) – and to spare the 4€/cup – we came up with a recipe that will keep you warm in the coldest winter months!


HOT COCONUT

Coconut Reinterpreted

Coconut Reinterpreted

Ingredients for 2: 

  • 2 cups of coconut milk
  • 3 tbsp of sugar (coconut flower)
  • 2 shots (about 1/4 cup) of rum

Preparation time: 10 minutes

Caramellize the sugar. (We used the newly discovered coconut flower sugar, as it has a creamier, smokey taste). Add coconut milk and stir it until the sugar melts again. Add one shot of rum (or according to taste) to each cup. Note, we’ve tried it also without alcohol, but it doesn’t taste good.

Tip: If you ever buy a fresh coconuts, keep the shell, you can make lovely cups out of it.

Chocolate cookies with seeds’ brittle

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We are off to hunt for Dracula during the holidays. (To be reported soon.) Wishing you a

Glitter Words

If you have friends or family to come over for Christmas, this is a perfect treat on the run.


 CHOCO-COOKIES WITH SEEDS’ BRITTLE

'Lecker' cookies and season's greetings

‘Lecker’ cookies and season’s greetings

Ingredients: (16 to 20 pieces):

Cookies:

  • 2 cups of flour
  • 1/3 cup of cocoa powder
  • 2 tsp of baking powder
  • 1/2 cup of powdered sugar
  • 4 tbsp of oat flakes
  • 200g margarine or coconut oil
  • a pinch of salt

Brittle:

  • 2 tbsp sesame seeds
  • 2 tbsp pumpkin seeds
  • 2 tbsp oat flakes
  • 2 tbsp linseeds
  • 2 tbsp sunflower seeds
  • a handful of chopped raisins
  • 3 tbsp of soy or rice milk
  • 3 tbsp of honey or maple syrup

Preparation time: 45 minutes

Mix all the ingredients for the cookies together and kneat until it gets a clay-like texture. Add some soy or rice milk if it’s too dry. Wrap the dough into plastic foil and put it in the fridge.

Roast the seeds for a couple of minutes in a frying pan and mix with raisins, milk and maple syrup until you have a sticky mixture.

To make the cookies you can make a thick roll out of the dough and cut thin slices or extend it and cut it with cookies forms. Spread the seeds mixture on top of each cookie and bake them for 15 minutes at 180 ºC.