Mixed Grain Sourdough Bread

Today I do not pretend to bring you a completely new recipe. Once again as in the…. I will bring a variation using a different kind of flour: an Italian flour blend of mixed grain.

The proportion are similar:  ½ cup starter + 1 cup water + 3 cups flour and salt.

Take care to refresh your sourdough starter with white flour as usual!

Enjoy this beautiful crunchy bread!

Mixed Grain Sourdough Bread

  • Servings: 2 loaves
  • Difficulty: easy-medium
  • Print

You need:

FIRST RISING

  • 1/2 cup starter
  • 1 cup water
  • 1 cup flour

SECOND RISING

  • 2 cups flour mixed grain flour
  • 2 teaspoons salt

TOPPING

  • Flour fort he working surface and to coat the bread

Procedure:

  1. The evening before or early in the morning combine all the ingredients for the first rising into a bowl, cover and let sit.
  2. After 2-8 hours (2 hours by 30°C – 8 or more hours by normal room temperature), add the mixed grain flour and the salt. Knead shortly and let lit it sit until you see that it begins to rise.
  3. Knead well again, cut into two pieces and shape each of them to a ball (boule) giving strengths to the walls.
  4. Dust well with flour and place them on the well-floured tray where you bake them.
  5. Make 3 long incisions: about 1 cm deep and crossing in the center of the bread.
  6. Last proof depends on the temperature. When the breads are at least doubled, preheat the oven to 220°C.
  7. Bake in at 220°C for about 20 minutes or until well browned, this takes about 30 minutes
  8. Remove from the oven and let cool down on a grid.

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

Advertisements

Orange Chocolate Mousse

It is super easy to prepare a decadent and excellent chocolate mousse. This basic recipe can be adapted to many liquor of your choice, but I found the combination of chocolate, amaretto and orange superlative especially if you have good quality oranges (I used Cretan oranges! ).

You may prepare the mousse the day before, but the quality of the eggs is very important and for safety reason I recommend not to keep this too long in the fridge. Depending on where you live and on the quality of the eggs you get, you should opt for the best safest quality and work properly (salmonella are not in the egg, but on the shell!) and if necessary buy pasteurized eggs.

If you are in the hurry, you may use ready-made whipped cream instead.

Orange Chocolate Mousse

  • Servings: 3-4
  • Difficulty: easy
  • Print

You need

Mousse

  • 150 g chocolate, coarsely chopped
  • 2 tablespoons amaretto liquor (or Grand Marnier or other liquor to taste)
  • 2 tablespoons heavy cream
  • 1 orange, finely grated zest
  • 2 very fresh eggs, separated into whites and yolks

Topping

  • 1/2 cup heavy cream
  • 1/2 teaspoon powdered sugar
  • Orange zest strips (fresh or candied)
  • Shaved chocolate

Procedure

  1. Place chocolate, amaretto and heavy cream in a large bowl set over a bain marie or in a double boiler at a low simmer. Stir until the chocolate melted. Turn off the heat and let stand until lukewarm.
  2. With the mixer, whip egg white until firm. Set aside.
  3. Then with the mixer beat the yolks with the orange zest and add this mixture into the cooled chocolate cream, stir to combine.
  4. Fold the whipped egg whites all at once into the chocolate mixture and refrigerate for approximately 4 hour or until set.
  5. Just before serving beat the heavy cream with the powdered sugar.
  6. Top the mousse with the whipped cream, the orange zest strips and the shaved chocolate.

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

 

Black Forest Mocha

A great surprise for your family or friends: a warm dessert with a caffeine kick and more!

Black Forest Mocha

  • Servings: 1
  • Difficulty: easy
  • Print

You need:

  • 30 g black chocolate ( or milk chocolate if preferred)
  • 1 small cup of freshly brewed coffee, best if espresso
  • 1 tablespoon chocolate syrup (optional)
  • 2 tablespoons Kirsch (cherry brandy), quantity to taste
  • 1/2 cup whipped cream (sweetened if preferred)
  • Cherry syrup
  • Additional whipped cream, for topping
  • Shaved chocolate, for topping

Procedure

  1. Cut chocolate into pieces and place it in a microwave proof bowl or in a saucepot.
  2. Top with hot coffee and heat (microwave or stovetop) and stir to dissolve completely. Add Kirsch and stir once.
  3. Combine whipped cream with cherry syrup and stir only shortly.
  4. Poor the coffee into the cup, spoon the prepared cherry-whipped cream on top.
  5. Dot with little more white whipped cream and top with the shaved chocolate.
  6. Serve immediately and enjoy.

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

 

Cheesy Vegetable Stew

This dish created for a cooking game where the ingredients are restricted from a selected list came out very tasty and delighted my family very much. I made a selection of the ingredients, which I had on hand and picked some winter savory (satureja montana) from the garden. For the cooking way I decided to create a new dish inspired by a vegetables stew with cheese, we got in Gran Canaria called “pisto”. Usually this dish is served with eggs, but in this case the cheese took the most important part and a so simple dish turned out in a great stew!

I’ve served this recipe as single portions in clay pots, but you can also place this is only one bigger oven proof mold. Serve with croutons or with a slice of rustic bread.

 

 

Cheesy Vegetable Stew

  • Servings: 4
  • Difficulty: easy
  • Print

Author: https://artandkitchen.wordpress.com/

You need (for 4 potions):

  • 2 tablespoons olive oil
  • 1 big onion, chopped
  • 2 garlic cloves chopped
  • 1 cup champignons mushrooms, diced (I used only stems as I used the caps for another recipe)
  • 4 cups diced tomatoes
  • 1 cups chicken broth, more if you prefer
  • 4 teaspoons Worcestershire sauce (quantity to taste)
  • 2-4 tablespoons fresh herbs to taste (I used winter savoury but also thyme, oregano or marjoram would work as well)
  • Salt and pepper to tater
  • 1 cup grated gruyere cheese (or another cheddar cheese)
  • 4 savory spring, or thyme or rosemary (optional)

Procedure

  1. Fry in a saucepot the onions and the garlic for a few minutes just until translucent.
  2. Add the mushrooms and fry until they begin to change the color and they smell “roasted”.
  3. Add tomatoes, broth and Worcestershire sauce, bring to boil and reduce the heat, simmer for about 15 minutes or until the most of the liquid is adsorbed.
  4. In the meantime, preheat the oven to 220°C (430°F).
  5. Add herbs, pepper and if needed salt to taste. Add more Worcestershire sauce if you like.
  6. Transfer in the molds for the oven, top with cheese and insert as savory spring.
  7. Bake in the oven at 220°C (430°F) for about 5-10 minutes until the cheese begins to change the color.

 

 

Crumble with Muesli

This slideshow requires JavaScript.

I’ve prepared many kind of crumbles, changing the fruits and crust.

This one is a comfort recipe I prepared with frozen yellow nectarines and red peaches from the garden.

Looking for rolled oats, I realized I did not have them in my pantry, but a very good substitute was ready to be used: a muesli mixture! I’ve doubled the oat quantity I supposed to use, I also added some baking powder and voilà a super delicious crumble (or crisp? Or cobbler?) had been served in a very short time and had been literally devoured!

Vanilla ice cream or custard may be great addition to be served with this.

Crumble with Muesli

  • Servings: 4
  • Difficulty: easy
  • Print

You need

  • 750 g peaches, halved and pitted (or other fruit to taste)
  • 1/2 cup packed brown sugar, to taste
  • 1/2 cup flour
  • 1 cup muesli mix (a Swiss oat mixture wieth dried fruits)
  • 3 tablespoons margarine or butter
  • 1/2 teaspoon baking powder or baking soda + 1/2 teaspoon lemon/lime juice
  • 1 egg

Procedure

  1. Preheat oven to 200°C/400°F.
  2. Grease bottom and sides of you mold (I used 25cm oval one) with butter or margarine.
  3. Distribute the fruit cut side up into the mold.
  4. In bowl combine the other ingredients and mix until just combined.
  5. With the spoon drop the mixture over the fruits.
  6. Bake about 30 minutes or until topping is golden brown.
  7. Serve warm and enjoy

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

 

Apple Cake with Rosemary

apple-cake-with-rosemary-4

Only one month and the spring will be here! Last year in September we harvested our apples and since now we have some in our not heated cellar. Our old apple trees gave us a lot these delicious fruits which I learnt to appreciate during the last years.

Apple is not equal to apple, we have old kinds of them, but I don’t know how they are called. Anyway I experimented with many recipes and so we never get bored from them.

Today I would like to present you a soft juicy apple cake with a special touch! It’s a special version of the famous Thurgauer (from Thurgau, Switzerland) apple cake: the addition of rosemary.

Today, herbs are not only used for savory recipes, the taste of sweets can be enhanced and the result will be upgraded with such a single step.

Note: the recipe fits for a baking mold of 26 cm (about 10 inches), but I made a cake of 14 cm (about 9 inches) plus a mini one for give away with some almonds for decoration! I also used small apples from the garden as they fit in both cake molds.

Apple Cake with Rosemary

  • Servings: 8-10
  • Difficulty: easy
  • Print
apple-cake-with-rosemary-5

You need:

  • 150 g butter or margarine
  • 150 g brown sugar (if possible finely grinded)
  • 1 pinch salt
  • 3 eggs
  • 1 teaspoon vanilla aroma
  • 4 tablespoon Greek yogurt
  • 2 tablespoons brandy
  • 2 tablespoon rosemary, finely chopped
  • 180 g all-purpose flour
  • 50 ground almonds
  • 2 teaspoons baking powder, sieved
  • 600 g apples
  • ¼ teaspoon salt
  • 4 tablespoons quince jelly (you may add one more brandy tablespoon)
  • 2 springs rosemary

additional to coat butter and ground almonds

Procedure:

  1. Beat butter until soft and add gradually sugar, salt and eggs (one by one). Beat until it becomes clear.
  2. Add vanilla, yogurt, brandy and rosemary; mix well.
  3. In a big bowl combine flour, almonds ground and baking powder. Add this to the batter.
  4. Coat your baking mold of about 26 cm (10 inches) with butter and flour or better with almonds ground.
  5. Pour the batter in the baking mold and preheat the oven to 180°C/350°F.
  6. Peel (if needed) the apples, remove the core and arrange them over the batter; if you want prevent browning dip the slices in a big bowl with 1/4 teaspoon salt. Arrange slices over the batter.
  7. Bake for about 45 minutes at 180°C/350°F until golden brown.
  8. In the meantime melt the quince jelly in a small saucepot, switch off the heat and place the rosemary springs to infuse.
  9. When the cake is ready, brush the surface with the rosemary infused quince jelly!
  10. Let cool down on a grid before serving.

Author: https://artandkitchen.wordpress.com/

apple-cake-with-rosemary-2

This slideshow requires JavaScript.

Swiss Quick Chocolate Cake with Melting Center

swiss-quick-chocolate-cake-with-melting-center-1

Chocolate smell is almost irresistible especially if you get high quality chocolate! I used high quality of dark Swiss chocolate!

These recipes are almost identical and I really can’t say which the best is. In the first one I really appreciate the Kirsch addition, the result is amazing and the work needed is sooooo little!

The first recipe is also known as „Sven’s Shoggikuchen“, the second one is lightly bigger and it came from a package description and suggestions of the chocolate.

The cake is best if served slightly (only slightly!) lukewarm while the core is still soft melted. If you have leftovers and you place the cake in the fridge, the cake will get a fudgy center. J

We inverted the cake on a plate and inverted it again on the plate for serving. Then we used a spatula to transfer the slices to the single plates. And WOW, you will see how your guest will ask for some more! It taste really as you wish!

Swiss Quick Chocolate Cake with Melting Center

  • Servings: 8-12
  • Difficulty: easy
  • Print

Version 1:swiss-quick-chocolate-cake-with-melting-center-2

You need

  • 125 g flour, sifted (all-purpose flour, no self-rising flour!)
  • 200 g sugar
  • 3 eggs
  • 150 g chocolate, dark
  • 125 g butter
  • 2 tablespoons kirsch
  • 2 tablespoons powdered sugar ( decoration)

Procedure

  1. Preheat to oven at 250°C (480°F).
  2. Coat your baking mold (24 cm / 9.4 inch) first with butter and then with little flour.
  3. Melt chocolate with butter in small pan or simply in the microwave. Stir to combine.
  4. With a food processor combine flour, sugar and eggs.
  5. Add the chocolate mixture and the Kirsch to the dough. Mix well again.
  6. Pour the dough into the mold
  7. Bake your cake at 250°C (480°F) for exactly 11 Minutes (heat and timing are basing it on convection oven).
  8. Decorate with powdered sugar.

Version 2:

You need

  • 150 g flour (all-purpose flour, no self-rising flour!)
  • 190 g sugar
  • 4 eggs
  • 160 g butter
  • 200 g chocolate, dark
  • Powdered sugar

Procedure

  1. Preheat to oven at 220°C (450°F).
  2. Coat your baking mold (26 cm / 10 inch) first with butter and then with little flour.
  3. Melt chocolate with butter in small pan or simply in the microwave. Stir to combine.
  4. With a food processor combine flour, sugar and eggs.
  5. Add the chocolate mixture. Mix well again.
  6. Pour the dough into the mold
  7. Bake your cake at 220°C (450°F) for exactly 14 Minutes (heat and timing are basing it on convection oven).
  8. Decorate with powdered sugar.

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