My sister Lisa has baked these delicious shortbreads yesterday. The recipe is from BBC but she changed a few things… So she created two different biscuits, chocolate and vanilla flavour. I’m not a huge fan of shortbread but I can’t even say why… However the chocolate ones won my heart. I love these biscuits to tea and coffee!
1/2 vanilla bean
Preheat the oven to 190°C.
Beat the sugar, butter, honey and vanilla bean pulp until smooth.
Stir in the flour to get a smooth paste. Turn on to a work surface and gently roll out until the paste is 1cm thick.
Cut into rounds or fingers and place onto a baking tray. Pierce them with a fork to get the pattern you want and chill in the fridge for 20 minutes.
Bake in the oven for 15-20 minutes, or until pale golden-brown. Set aside to cool on a wire rack.
Note: For the chocolate shortbread use 140gr. flour and 40gr. cacao and leave out the vanilla bean.
We always clean our house very properly before Christmas to have restful holidays. And so my mum was still cleaning at dinner time. For this reason I made dinner…I decided to make sushi. I’m not a Sushi-Chef but they tasted very good. My cook style is more freestyle then to follow a recipe. Therefore I don’t have an exact recipe, but I have a link to a recipe which is very similar to what I made. For dessert we had lychees.
Challah is a Jewish yeast-risen bread which is baked for Sabbat and for holidays. Its very similar to our Swiss sunday bread called “Zopf”. The bread is very ligh and delicious with butter and jam. Don’t worry its easy- peasy to make.
1.25 kg flour
125ml vegetable oil
550ml warm water
42gr fresh yeast or two packets dried yeast
1 pinch sugar
zest from 1 lemon
zest from 1/2 orange
1 egg yolk
sesame or poppyseeds to sprinkle
Put the yeast and the salt into the warm water and leave alone for about 5 minutes.
Mix the dry ingredients togheter in a large bowl.
Beat the egg together with the oil and add the orange and lemon zest.
First, give the dry ingredients into a kitchen maschine and then add the yeast mixture. Let the egg-oil mixture follow. Use the dough hook to mix. If everything is well mixed, pull the dough out of the machine and knead the dough on a floured work space. Knead until smooth. The dought has to come back if you press a finget in it.
Put the dough into a bowl and cover with a wet towel or cling film. Let the dough rise until it has doubled in size. (ca. 45 minutes)
Preheat the oven to 180°C.
For a big loaf split the dough into two parts and roll them to strands and do this. If you want to have two loafs cut the dough into 4 parts and do the same as above.
Let the loaf or the loafs rest for another 30 minutes on the baking tin.
Mix the egg and the two tbsp of water together and brush the loaf/s with it. Sprinkel with sesame or poppyseeds.
Bake the big loaf for about 50 minutes and the two little ones for 30 minutes.
Today, I have a delicious recipe for you. Pulla are Finnish sweet yeast rolls. And it reminds me of cinnamon rolls, buts its lighter and less sweet. I first ate Pulla 3 years ago and we still bake them. This time I shaped them in a special way, but you can also bake the Pulla in a loaf pan or a springform baking tin. Or you can just make buns if you want. You have a lot of possibilities…
Finnish Pulla (two bread rolls)
For the dough:
42gr fresh yeast
For the filling:
250gr soft butter
cinnamon for the filling
sugar for the filling
Put the flour, salt and cardamon in a bowl and mix everything together.
Resolve the yeast and a pinch of sugar into a bit water.
Melt the butter and mix it with the milk.
Give the milk mixture and the yeast to the flour and knead it with the kitchen machine.
Let the dough raise until it has doubled in size. (ca. 1-2h)
Preheat the oven to 180°C and take the butter out of the fridge. Perhaps you have to prepare your baking tin.
Split the dough into two parts and roll them out or press flat with hands.
Spread the butter on each of the two parts and cover with a layer of sugar and a layer of cinnamon.
Put one dough onto the other and do this or roll it up and cut into 4cm thick slices.
Put them into the tin and bake for about 30 minutes or until golden brown.
This time I’ll share a great recipe with you guys. Its a clotted cream apple cake, which I made during my Devon holidays. I was very happy with the result and I will bake the cake often. Try the recipe if you have time, its truely worth it. In Switzerland I use sour cream instead of the clotted cream, because I don’t know where to find it here… I even thought about making clotted cream by myself.
For the pastry: But all ingredients in a bowl and knead everything together. Let the pastry cool in the fridge for about 30 minutes. Grease a spring form pan and preheat the oven to 180°c. Press the pastry into the pan and make an edge.
For the topping: Peel the apples and cut them into slices. Mix together the egg, sugar, flour, cinnamon and the clotted cream. Add the apple slices and put everything into the pan.
For the streusel: Knead all ingredients together and crumble the slightly moist dough into small streusel. Spread the streusel onto the apples. Bake for 40-45 minutes.
Today I’ll show you my favorite tomato pesto recipe, inspired by the cookbook “Tibits at home”. It’s very simple and fast and also perfect for tomato lovers, because of the intense tomato flavour. So the next time when you make pasta this pesto shouldn’t be missing.
Tomato Pesto Ingredients:
200 gr. dried tomatoes in oil (jar)
160 ml olive oil extra virgin
11 tbsp sunflower oil ( I took 3 tbsp oil from the dried tomatoes )
200 gr. tomato purée ( about 1 tube )
1 fresh tomato
Drain the dried tomatoes and peel the onion.
Put all ingredients into a blender and blend thoroughly.
Season to taste. ( I didn’t need to season mine. )
Fill the pesto into jars and store them in the fridge.