Category Archives: Starters

Back with a goodie…

Knock-knock. Anybody still here?

Sorry that I made myself rare the last few months. I finished university and started a new job, which changed my life a lot! I always thought that being a student is a full time job-but guess what: people are right when they tell you that you never have as much time as being a student.
Having less free time had an enormous influence on my cooking and baking habits: I just didn’t cook very much in the last few months! Last week I realized that this is something that I really miss and therefore I have to make time for it in future!

I feel really bad that I didn’t write anything, therefore I blog about a real I-feel-sorry-and-want-to-make-it-up-recipe which is an all-time favourite of mine:

Garlic-wrinkle-bread

for the dough:

600g wheat flour

300ml lukewarm water

40g fresh yeast

1/2 teaspoon sugar

2 teaspoons salt

50ml oil (olive, canola or sunflower)

for the filling:

2 garlic cloves

1 onion

1/2 bunch of parsley

120g butter (or margarine to veganize it)

1 teaspoon salt

1. Liquidate the yeast in the lukewarm water. Stir dry ingredients, add the liquid yeast and olive oil. Knead the dough until you can form a ball. Put the bowl in a warm (about 37°C/100°F) place for about 30min, until the dough has doubled its size. I like to put it into the oven and switch the light on, this is just the right temperature.

2. Chop the parsley, garlic and onion fInely. Mix it with the butter (margarine) and salt.

3. Roll the dough to the size of a baking tray and  spread the garlic butter evenly over it.  Cut the dough to 5cm (2 inches) stripe and put them like an accordion in a greased spring form. Let the dough rest for 15 min, before you bake it at 200°C (392°F) for about 25-30min. I recommend to put some aluminium foil under it, because some of the butter may leak from the spring form.

It is best straight from the oven!


Traditional German dishes…again

I know, this is the 3th solid German recipe in a row…am I boring you? I really hope I am not, because this time I share a traditional dish from the part of Germany I was born: Franconia. Keeping the best for last, I know :)

Franconia is a well known wine region of Germany, famous for it’s white wine ‘Silvaner’. During the months september and october you can buy the early, very sweet version of wine, called Federweißer. It is quite delicious, but you really have to be carefull not to drink too much because you hardly taste the alcohol in it. The traditional food that is served with this drink is onion tart. I guess I don’t have to tell you that the most delicious onion tart is made by my grandma. I tried so many times to duplicate her version, but I never equalled it. For some reason the dough was never as mouth-watering as hers. Finally I tried a dough out of the most traditional cookbook I own and found the missing ingredient. Any guesses?

Yes, it was butter (everything tastes better with butter, doesn’t it?). The topping of my tart is from another cookbook, because I like the flat, but creamy version of onion tart.

Onion tart

for the dough

375g wheat flour

1/2 teaspoon salt

20g fresh yeast

1 tablespoon sugar

250ml lukewarm milk

60g butter

topping

750g onions

2 tablespoons oil

40g flour

350ml milk

200g Edam cheese, grated

3 eggs

200g crème fraîche

salt, pepper, caraway

1. Dissolve the yeast in the milk. Mix the flour with the salt and sugar in a large bowl. Spread the butter in thick flakes over the flour. Pour the milk with yeast over it and knead the dough until smooth. Let the dough rise for about 45min until it has doubled the size.

2. Cut the onions in rings and roast them in the oil until they are golden brown.

3. Preheat the oven to 175°C/350°F. Cover a baking tray with baking paper and roll the dough out on it. Spread the onions on the dough and salt&pepper them. Strew some caraway over the onions (about 1 teaspoon).

4. Mix the milk with the flour and boil it up. Let it shimmer at low heat for 5min – don’t forget to stir it! If you produce glob (I am not able to avoid that…) you can puree it with a hand blender. Melt half of the Edam in the milk. Fold in the crème fraîche and taste to flavour with salt and pepper. Mix the eggs with the topping and spread it evenly over the onions. Strew the remaining cheese over the tart and bake it for 40min, until it has a golden brown colour.

I know, this is still not as good as my grandma’s tart, but it’s definitely the best I can do!


Fig season has finally started!

Hey there, I’m back from my weekend trip to Berlin. When I arrived yesterday evening, I was SURE that the next blog entry would be about Eastern dishes. I ate lots of Turkish food the past days, which was absolutely delicious! But when I was about to buy some oriental spices, fresh figs caught my eyes. I really like figs, even though it was love at second sight. I only knew the dried version of them which tastes totally different compared to fresh ones. Last year I ate fresh figs in a restaurant and realized what I missed all the time: they are exquisite!

I was looking for figs everywhere since a few weeks. My greengrocer told me that they have season between September to November, so I was pretty disappointed when I found the first gingerbread before the figs last week. Well, since I found them today, I just have to share me favourite recipe with you. It is prepared in a few seconds, looks fantastic and tastes even better (at least if you like goat cheese).

Warm figs with goat cheese

2 fresh figs

~30g goat’s cream cheese

1/2 teaspoon honey

coloured pepper

balsamico reduction

Heat the oven to 175°C (350°F).

Carve the figs into quarters, but make sure not to cut through the whole shell, the fig shouldn’t fall to pieces. Crumble the cheese over the fig and put it into the oven for 10min. The cheese should get really soft.

Sprinkle a bit of the honey and balsamico over the fig and pepper it.