Sunday, December 14, 2014

weekend links









Russell James, the raw chef, shows  how to prepare a chia seed porridge.

Don't miss this beautiful and informative film about yoga.

Christmas time is cooking time; maybe these cooking techniques on nytimes video will come in handy.

Do you love Tom Ka Soup as much as me?  Here's step-by-step how to prepare  the most delicious vegan Tom Ka Soup.

Just skyped with my daughter Vik  "Oh, you are posting weekend links?  You MUST post this video. I couldn't stop laughing!"

Are you still looking for the perfect Christmas gift? What about the foodist box? Surprise, surprise!

And finally,  the "Reincarnation" film by Karl Lagerfeld from Chanel's Métiers d'Arts in Salzburg.


I wish you a happy 3. Advent!




Thursday, December 04, 2014

#6 Grandma's Classics: Thüringer Stollen (Thuringian Christmas Cake)




When two people marry, it usually involves a fusion of traditions. Especially in the time of Advent and Christmas I love to go back to a recipe that I learned from my family in law: The Thuringian Stollen!
My family used to bake basketfuls of Christmas cookies, but no Stollen at all, so I adopted the Thuringian version as my own.
Now, of course, Dresden is the hometown of the world's most famous Stollen. I love to buy Dresdner Stollen (yes, there are certain bakeries where people queue up in the darkest and ugliest mornings before  opening hour to leave the shop with armfuls of Mohn- and Rosinenstollen. And obviously I don't buy just one!). I also enjoy it at my friends' houses with a good cup of coffee. But when it comes to homebaking it always will be the Thuringian one.

Our family recipe is lighter, less rich, less packed with dried fruit than the Dresden one, but with plenty of milk soaked almonds. It feels more like a wintery, fruity brioche.





Thüringer Stollen (old family recipe)

1kg flour
250g sugar
250g butter
1/2 l milk
80g yeast (or 4 sachets of dry yeast)
200g peeled and chopped almonds (soaked in milk)
200g sultanas (soaked in rum or port wine)
125g candied lemon peel
125g candied orange peel
the pulp of a vanilla pod
the grated zest of a lemon
a teaspoon Stollen condiment (a mixture of ground cinnamon, cardamom, star anise and allspice)

125g butter to spread on the Stollen once out of the oven
a few tablespoons of icing sugar

Make sure that all your ingredients have room temperature.

Soak the almonds in milk. Soak the sultanas in rum or port wine. Chop the citrus peel if you bought it in a whole piece. Scratch out  the vanilla pod and prepare the Stollen condiment.

Fill the flour into a large bowl, form a small cavity in the middle for the yeast, a bit of luke warm milk and sugar. Let stand until creamy, about 10 minutes.
Add the sugar, butter, milk, vanilla pulp, condiments and grated lemon peel. Beat well using the dough hooks.

When the dough has begun to pull together, turn it out onto a lightly floured surface, and knead in the sultanas, chopped almonds and candied citrus peel. Continue kneading until smooth.

Lightly flour a large bowl, place the dough in the bowl, cover with a cloth and let it rise in a warm place until doubled in volume, about one hour. Knead it deflating the dough and let it rise for the second time.

Cover a baking tray with a baking sheet, form two loafs of the dough and place them on the baking tray. Fold a piece of baking sheet between the loafs to prevent them from sticking together.

Let them rise again for about 10 to 15 minutes.

Preheat oven to 180°C. Bake in the preheated oven for 15 minutes, then reduce the heat to 160° and continue baking for 30-40 minutes until golden brown.

Once out of the oven, immediately coat the loafs with butter using a baking brush. Dust the cooled loafs with icing sugar.






Saturday, November 22, 2014

Haute Cuisine at Genuss-Atelier



This picture shows Lisa Deutschmann (business management and marketing), Martin Seifried (chef), Marcus Blonkowski (chef) and Nicole Blonkowski (restaurant management).

They all met in Vienna where they studied, trained and worked in Haute Cuisine. The team of four decided to start something great back in their hometown Dresden. And born was the idea for Genuss-Atelier: a restaurant that offers food of an extraordinary quality in an unpretentious atmosphere.

Our lunch  

Romaine Lettuce with Poularde, Capers and Parmigiano  

*
Saibling with Parsley Root and Leek

*
Mousse of Gingerbread with Crumbles and Morello Cherries 



If you are curious and want to try it yourself, here is their website and address.






Friday, November 14, 2014

Friday, November 07, 2014

Donna Hay's pear tart

This wonderful pear tart just breathes autumn. I freshly ground the almonds and the whole-wheat in my Vitamix. Instead of buttermilk I used almond milk. Happy sunny autumn!




Pear Tart 

3/4 cup (115g) whole-wheat flour
1/3 cup (40) ground almonds
1 1/2 teaspoon baking powder
1/3 cup 880ml) maple syrup or light agave syrup
1 egg
3/4 cup (180ml) buttermilk
2 teaspoons finely grated lemon rind
1/2 teaspoon ground cinnamon
40g unsalted butter , melted
2 firm pears, peeled, cored and sliced (I took Conference.)
2 tablespoons raw sugar






Preheat oven to 190°C (375°F). Place the flour,ground almonds and baking powder in a bowl and mix to combine. In a separate bowl, mix together the maple syrup, egg, buttermilk/almond milk, lemon rind and cinnamon.Add the milk mixture to the dry ingredients with the butter and mix to combine. Line the base of a greased 24cm loose.bottom tart tin with non-sticking baking paper. Pour the mixture into the tin and smooth the top.
Arrange the pears over the top and sprinkle with sugar.

Bake for 30-35 minutes.