Quick Leckerli – Quick Gingered Bread from Basel

The Leckerli (or Läckerli are Gingered bread form Basel) was invented more than 500 years go at the time of the Basel Council (1431 to 1449) to be served at the assembled church dignitaries. These turned out famous and soon they turned became a world famous pastry: a rectangular piece of ginger bread, glazed with sugar, made from honey, sugar, flour, candied fruit, nuts and kirsch.

This variation is quite easy and the result is amazing.

Impress your friend serving these delish served with a cup of tea or coffee.

Well wrapped they make a cute and special gift.

See also the other Leckerli recipe.

Quick Leckerli – Quick Gingered Bread from Basel

  • Servings: about 100 pieces
  • Difficulty: easy
  • Print

Ingredients

Spice mixture

  • 2 tablespoons ground cinnamon
    • 1 teaspoon ground ginger
    • 1 teaspoon ground green cardamom
    • 1/2 teaspoon ground star anise
    • 1/2 teaspoon ground cloves
    • 1/2 teaspoon ground allspice
    • 1/2 teaspoon ground mace or nutmeg
    • 1/2 teaspoon ground coriander

Dough

  • 400 g honey, liquid and lukewarm
    • 150 g sugar
    • 4 teaspoons spice mixture
    • 1 orange, grated zest only
    • 10 g baking soda
    • 200 g almonds, copped
    • 200 g orange zest chopped
    • 100 candied ginger chopped (optional, my choice J )
    • 2 tablespoons Kirsch
    • 500 g whole wheat flour
    • 2 tablespoon cacao flour

Glaze:

  • 12 tablespoon powdered sugar
    • 3 tablespoons orange juice
    • 1 tablespoon Kirsch

Procedure:

  1. Prepare the spice mixture:  For the best flavor, toast the spices in it until very fragrant in a skillet and grind them just before use. The quality of each of them may differ a lot!
  2. In a big bowl or better a food processor with hocks, combine all the ingredients form honey until Karsh.
  3. Add flour and cacao and knead until combined and a dough is formed. It will be quite stiff.
  4. Turn this on a parchment foil, roll it out until 8 mm thick, and place this on your baking sheet. I used simply the biggest baking tray.t
  5. Bake in the preheat oven at 180°C for 17-20 Minutes, stop before the borders turns dark.
  6. In the meantime, prepare the glaze combining the ingredients.
  7. Remove the oven and immediately brush with the glaze.
  8. When almost cold cut them in rectangles of about 3 to 4 cm

Bread Swirls with Olives

Prepare these savory small breads in advance and freeze them. You will need only 2 minutes in a preheated oven and you have something special to serve as appetizer, as side for a meal or simply for a snack. They will be very much appreciated!

Variation: Add some oregano to the dough or top the swirls with sesame seeds

Bread Swirls with Olives

  • Servings: about 24 pieces
  • Difficulty: easy
  • Print

Ingredients:

  • 100 g sourdough starter (or 50 g water + 50 g flour + 1/4 teaspoon dried yeast)
  • 1 cups water
  • 2 cups white flour
  • 1 cups black flour or any whole kind of flour
  • 1 teaspoon salt
  • 1/2 cup black olives, pitted and chopped
  • Olive oil (optional)

Procedure

  1. The evening before combine well the starter, water, flours and salt. Knead about 5 minutes. Place in a bowl, cover and let rise in a warm place overnight.
  2. The next morning the dough should have risen, stretch it to a rectangle of about 50 to 30 cm on a well-floured surface.
  3. Distribute the olives on the dough leaving 5 cm of the long border free. Roll it so that you get a long (50 cm) roll and slice it into 2 cm think swirls. Place the pieces on a baking tray. Brush with olive oil if you like.
  4. Let rise again in a warm place (this took me about 1 hour, but it depends on the temperature and the kind of yeast).

Bake in a preheated oven for about 15 minutes until golden brown.

Autor: https://artandkitchen.wordpress.com/

This slideshow requires JavaScript.

Ossobuco alla Milanese

Ossobuco is one of the most appreciated dishes of Milanese cuisine. Veal shanks are cut crosswise to reveal the bone (osso) with its hole (buco) where you will find the delicious marrow. This inexpensive cut of meat is finished with a gremolata, which is a mix of chopped parsley and lemon zest. This combination turns this dish into a very delicious meal. In Italy, the ossobuco is served typically with saffron risotto.

Ossobuco alla Milanese

  • Servings: 2
  • Difficulty: medium
  • Print

Ingredients

  • For the braised Shanks

    • 2 veal shanks of about 350-400 g each (you may also use beef shanks)
    • 2 tablespoon flour
    • 1 tablespoon olive oil
    • 1 tablespoon butter
    • 2 small golden onions, sliced
    • 100 ml white wine
    • 1 small rosemary spring
    • 2 cups chicken or beef broth, more if necessary

    For the gremolata

    • 1 tablespoon olive oil (optional)
    • 1 big or 2 small garlic cloves finely chopped
    • 1 tablespoon chopped parsley
    • Lemon zest of half lemon

Procedure:

  1. Slit the skin around the veal shanks in 2 or 3 places so that slices do not curl when cooked.
  2. Dust the meat with flour.
  3. Heat the butter and the olive oil in a large skillet over medium heat. Add onion, fry gently, and stir until softened, about 5 minutes. Drain the onions and set them aside.
  4. Add veal shanks; cook until browned, 3 to 5 minutes per side. Add the reversed onions. Pour in white wine and simmer until reduced, about 5 minutes.
  5. Add the rosemary and pour in 1 cup the stock. Simmer and add gradually the second cup of broth, stirring between gently. Reduce heat to medium-low, cover, and cook, turning the shanks occasionally, until tender, about 55 minutes. If necessary, add more stock or water. Adjust the taste with salt and pepper, as you like. If you used beef, you will have to cook it longer until you see the meat is soft enough. When the meat is almost done place the meat aside on a plate and sieve (press the sauce well through) the sauce; return the meat to the skillet as well as the drained sauce; all some water only if it is really nessary.
  6. If you do not like raw garlic, fry it gently in a small skillet.
  7. Sprinkle garlic, parsley and lemon zest over the meat, some should be added to the sauce. Cover and cook until flavors combine, about 5 minutes.

Note: during the cooking time, take you time for the risotto.

Autor: https://artandkitchen.wordpress.com/

This slideshow requires JavaScript.

Festive Cherry Cake

 

This festive cake looks wonderful and tempting. I used a big quantity of cherries we still had in the freezer and as we did not use a lot of fat, the result is a quite light cake, which is perfect after a heavier lunch or dinner.

Festive Cherry Cake

  • Servings: 8
  • Difficulty: medium
  • Print

Ingredients

 

For the Cherries:

  • 1/3 cup sugar
  • 1 tablespoon amaretto
  • 1 tablespoon cornstarch (quantity to be adjusted)
  • 700 g frozen pitted cherries

For the Sponge Cake:

  • 3  eggs
  • 1/2 cup sugar
  • 1/2 cup + 1 tablespoon flour
  • 1/4 tsp backing powder
  • 2 tablespoons Kirsch (optional)

For the Frosting:

  • 100 ml heavy cream
  • 100 g mascarpone
  • 2 tablespoon powdered sugar
  • A few drops vanilla, optional

Toppings/ Decor:

  • Shaved chocolate
  • liquor soaked chocolate covered cherries or Maraschino cherries

Procedure:

  1. For the cherries: In medium saucepan, combine sugar and cherries. Place over medium heat, whisking constantly until the cherries begin to release some liquid (the liquid should only be lukewarm). Switch off and let defrost completely the cherries. With a colander take out the cherries and set them aside. Add cornstarch to the juice, stir to dissolve and heat again. Cook until the sauce thickens, add the amaretto and stir again. Let cool down. Note: depending how much liquid is released you may add some more cornstarch, in this case dissolve about 1/2 teaspoon cornstarch to some juice (or more amaretto), stir in again and bring and heat until it thickens. Add the reserved cherries stir once gently again, remove from heat and let cool down.
  2. For the sponge cake: In the bowl of a stand mixer fitted with whisk, beat 3 eggs for 1 min on high speed until foamy, add gradually the sugar and mix for at least 5 minutes. Sift together the flour with the baking powder add for this under the egg mixture until well incorporated. Transfer the batter into a 26 cm cake pan or better a springform pan lined with parchment paper. Bake in a preheated oven at 180°C for about 20 minutes or until it appears golden brown and it begins to loosen form the pan. Remove from the pan and the parchment paper and let cool down on a grid.
  3. For the frosting: beat the heavy cream until it thickens, add the mascarpone and beat well again until firm and fluffy (only about 1 minute!). Add the sugar and beat shortly again.
  4. Assembling: Place the sponge on the cake platter, drizzle with Kirsch, pinch with a fork and top with the cherries (placed them one by one on the cake) spoon the sauce (it is too much reserve this for your breakfast yogurt!) over the cherries. Let rest some minutes. Spread the frosting, top with the shaved chocolate and decorate with the liquor soaked chocolate covered cherries.

Autor: https://artandkitchen.wordpress.com/

This slideshow requires JavaScript.

 

Italian Dancing Chicken in the Oven

This is my variation of the “dancing chicken” recipe on a beer tin. As we have wine in our house and plenty of fresh rosemary in the garden, we decided to change the recipe and prepare it with Mediterranean ingredients.

This fantastic cooking method allows the skin of the chicken to roast without being soaked by the liquid; at the same time, the wine in the can inserted into the belly of the chicken will keep the meat moist, tender and very aromatic.

Italian Dancing Chicken in the Oven

  • Servings: 4
  • Difficulty: medium
  • Print

You need:

  • 2 garlic cloves crushed
  • 1 tablespoon ground sweet paprika
  • 2 tablespoons olive oil
  • Salt to taste (about 1 tablespoon)
  • Pepper to taste (about 1/4 teaspoon)
  • Sprinkles: fresh rosemary

For the baking tray

  • 1 whole chicken (about 1.4-1.5 kg)
  • 6-8 Rosemary springs (about 20 cm long), rinsed
  • 1 empty can of about 500 ml, well cleaned
  • 150 ml white wine
  • 1 kg potatoes, peeled

Procedure:

  1. Combine the ingredients for the rub in small bowl.
  2. Place the about 120 ml wine in the can and place this in the center of a big baking proof container. Place the rosemary in the wine (reserve 2 springs).
  3. Rinse and tab dry the chicken.
  4. Remove rosemary leaves reserved springs and gently lift the skin of the chicken and place the rosemary sprigs under the skin (breast, back and legs).
  5. Rub the chicken inside and outside as well as little under the skin with about ¾ of the prepared rub.
  6. Gently sit the chicken on top of the can, which is in the baking proof container, this can has to go into the cavity of the chicken until stable.
  7. Coat the prepared potatoes (let them whole if small or dice them into 3-4 cm pieces if too big) with remaining rub and place them around the chicken. Add the additional 20 ml of wine.
  8. Place the chicken in the preheated oven at 140°C for about 2 hours. From time to time, check the liquid and brush the chicken as well the potatoes with it.
  9. Increase the heat to 200°C and roast the chicken for about 10 minutes until crispy.
  10. When done remove from the oven and let the chicken rest for about 10 minutes. Remove carefully the can from the chicken and serve immediately sprinkled with rosemary with the potatoes.

Autor: https://artandkitchen.wordpress.com/

  •  
 

Spring in Phaistos

Phaistos, or more correctly the Minoan Palace of Phaistos, is located in the Messara Plain in south-central Crete about km from Matala. Phaistos is “Φαιστός” in Greek and you may find it also written as Phaestos, Faistos or Festos.

Phaistos is one of the most important archaeological sites in Crete and a visit to this place is recommended as it is much more quite than Knossos and the location is unique.

Cretan spring is fantastic as the unique flora and the variety of wunderful flowers which color intensity is more than stunning.

This slideshow requires JavaScript.

Here some information about Phaistos and after this two Wikiloc trails, the first one inside of the archaeological place and the second on the hill over the Minoan palace.

http://www.minoancrete.com/phaistos.htm

http://www.festos-xenia.gr/en/archeological-place/

https://www.academia.edu/4205525/The_Phaistos_Disk_breaking_down_its_words

https://www.wikiloc.com/walking-trails/faistos-34401117

https://www.wikiloc.com/hiking-trails/view-over-faistos-34396997

Greek Style Leg of Lamb Stuffed with Secret Ingredient

Easter lamb is a traditional recipe, which we always love very much! This year I would like to present you a variation of stuffed lamb, this one is slow roasted and filled with the traditional feta with the addition of dried tomatoes and CARDMOM! Thanks the special addition of this secret ingredient and the recipe becomes a wonderful taste and thanks the excellent sauce it is elevated to a gift from the gods and a real perfect Easter recipe.

According the cooking direction of this recipe, you will get a melt in the mouth well done stuffed lamb. Well done lamb it’s way we always pieces of lamb on Crete and I really appreciate this cooking way. If you prefer medium-rare lamb, you may simply roast at higher temperature (220°C) for the first 30 minutes and then reduce the temperature to 180°C; it’s done when the instant-read thermometer inserted into the center of the meat reads 60 C.

  • Servings: 4
  • Difficulty: easy
  • Print

You need:

  • 8-10 kitchen twines of the length of about 50 cm
  • 1 boneless leg of lamb of about 1500 g
  • 10-15 preserved wine leaves
  • Olive oil
  • 3 small onions, peeled sliced
  • 1500 g small potatoes, peeled (if they are big simply quartered)
  • 2-4 cardamom pods, lightly crushed (to taste)
  • 1 cup white wine
  • Salt and pepper to taste

Filling

  • 15 dried tomatoes
  • 1/2 cup boiling water
  • 30 raisins
  • 1 pinch cardamom
  • 200 g feta, crumbled
  • 1/2 lemon zest
  • Salt and pepper, if needed

Procedure

  1. Filling: In a small bowl, cover dried tomatoes with 1/4 cup boiling water; let soak for 5 minutes. Drain, but reserve the water. Add all the other ingredients and adjust with salt and pepper. I did not need salt as the feta and dried tomatoes where dry enough.
  2. On your working surface, place the twines at a distance of about 3 cm between each (in the direction of the long side of the meat, see picture).
  3. Aver the twine adjust the wine leaves in the same size as the meat.
  4. Wash and pat dry the meat and trim any excess fat. If some parts are much thicker than others are, butterfly them to make it evenly thick. Lightly pound the lamb with a meat mallet, if necessary, to further even it out and make it roughly rectangular in shape
  5. Lay the mean skin side down over the leaves and spread the filling over the lamb. Starting at one short end, roll the lamb up tightly together with the leaves. For this step, it is easier if you get the help of a second person! Tie the roll. Brush with olive oil.
  6. Cover the lamb well with foil and refrigerate for at least 8 and up to 24 hours. Let the lamb sit at room temperature for about 1 hour before cooking.
  7. Preheat the oven to 170°C. For this recipe is better not to use the air forced function!
  8. Sauté the onions in a non-sticky skillet with about 2 tablespoons of olive oil and when lightly browned and set aside. Add one more tablespoon of olive oil to the skillet and toss the potatoes in it.
  9. Place the lamb in the mold arrange onions around the lamb, add the cardamom pods (one on each side) and arrange the potatoes around the meat (if possible in one layer).
  10. Add the reserved liquid of the dried tomatoes and half of the wine.
  11. Add some salt, pepper to taste, and drizzle 2 tablespoon of oil over all of them.
  12. Cover with the lid and bake for 2 hours at 180°C. If your baking dish does not have a lid cover with parchment paper then with aluminum foil; in this case take care that you add more liquid or you check from time to time that the meat will not dry out (this depends also form the kind of oven!)
  13. After two hours remove the lid, add the remaining wine, check if you need to add more salt and increase the temperature to 210°C, bake for 30 minutes. From time to time, check that you still have enough liquid (I recommend to have a level of at least 1.5 cm liquid on the bottom of your mold).
  14. Remove from the oven and allow to rest at least 20 minutes before removing the twine and slicing.

Autor: https://artandkitchen.wordpress.com/

This slideshow requires JavaScript.