Archiv des Monats: Juli 2006

WHB #42: Rosemary Flatbread

4 Antworten

This week Paz from The Cooking Adventures of Chef Paz 12.10.2025 ** does the recap of Weekend Herb Blogging 27.04.2021 ** created by Kalyn from Kalyn’s Kitchen27.04.2021 **. This week we are „childless“, they went on their summer holiday. My husband invited me to an outdoor restaurant, where I had some very delicious Rosemary Flatbreads. I intended to duplicate them.

Rosemary 004

Rosemary is a woody, perennial herb with fragrant evergreen needle-like leaves, which grows unscathed by slugs in my garden. Rosemary is a versatile herb, which should be used very careful. Springs should be removed before serving. Rosemary gives a lot of dishes a Mediterranean touch. So with my

Rosemary Flatbread

Rosemary Flatbread

It tasted exactly as expected. I was successful to duplicate Greenfields‘ flatbread.

-==== REZKONV-Recipe – RezkonvSuite v1.2

Title: Rosemary Flatbreads – Focaccia al Rosmarino Button German
Categories: Bread
Yield: 2 Flatbreads Ø 24 cm

Rosmarin Focaccia

200 grams Flour type 550 or -AP
32 grams Olive oil, 40 ml
12 1/2 grams Fresh yeast
Or
1 1/4 teasp. dry yeast
125 ml Milk
1 sprig Rosemary, finely chopped
1 teasp. Salt

============================ TOPPING ============================
Coarse sea salt
2 Teespoons olive oil

============================ SOURCE ============================
— Edited *RK* 07/21/2006 by
— Ulrike Westphal

Dissolve the yeast in 3 tablespoons of the warm milk, add 70 grams
of flour and add enough milk to form a small bowl. Set aside and let
rise, covered with plastic wrap, at warm room temperature for 1/2
hour.

Add the remaining milk, olive oil, salt, half of rosemary and
remaining flour and knead by hand until smooth. Divide the dough
into to halves.

Preheat oven to 225 °C.

Press dough flat into generously oiled pizza pans Ø 24 cm. If the
dough resists going into the whole pan, cover it with a damp cloth
and let it relax for 15 minutes before trying to stretch again.

Drizzle each piece of dough with 1 teaspoon olive oil and sprinkle
evenly with remaining rosemary and coarse salt. Poke the dough with
a pastry docker or a fork and wait until the oven reaches 225 °C.

Bake until focaccias are golden brown and crisp about 15 minutes.

Cut each into 6 pieces and enjoy still warm.

=====

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** 27.04.2021 https://kalynskitchen.com/weekend-herb-blogging-i-dont-have-dog/, https://kalynskitchenlinks.blogspot.com/2005/12/weekend-herb-blogging-weekly-recap.htmlno longer available
** 12.10.2025 https://thecookingadventuresofchefpaz.blogspot.com/ looks broken, link from web archive 2006

Rosmarin-Fladen – Focaccia al Rosmarino

3 Antworten

Der

Rosmarin-Fladen – Focaccia al Rosmarino

Rosmarin-Fladen - Focaccia al Rosmarino Rosmarin-Fladen - Focaccia al Rosmarino

aus dem Green Fields beim Outdoor-Dining hatte es uns angetan. Aber es ist vollbracht:

Schmeckt genauso, wie im Green Fields, macht süchtig und ist relativ schnell gemacht.

========== REZKONV-Rezept – RezkonvSuite v1.2

Titel: Rosmarin-Fladen – Focaccia al Rosmarino Button Englisch
Kategorien: Brot
Menge: 2 Brote Ø 24 cm

Rosmarin-Fladen 007

200 Gramm Mehl Type 550
32 Gramm Olivenöl, 40 ml
12 1/2 Gramm Hefe
Oder
1 Teel. Trockenhefe
125 ml Milch
1 Zweig Rosmarin, fein gehackt
1 Teel. Salz
Meersalz, grob zum Bestreuen

============================ QUELLE ============================
— Erfasst *RK* 18.07.2006 von
— Ulrike Westphal@Küchenlatein

2 Pizzaformen mit 24 cm Ø einfetten. 70 g Mehl mit Hefe und etwas
warmer Milch verkneten. Eine Kugel formen, ein Kreuz einschneiden
und in einer mit Mehl bestaeubten Schuessel etwa eine halbe Stunde
gehen lassen. Das übrige Mehl auf die aufgegangene Kugel geben. Öl,
feines Salz, gehackten Rosmarin – etwas zum Bestreuen zurückbehalten
– dazugeben und mit der restlichen warmen Milch verkneten, bis ein
weicher Teig entsteht. Weiter kneten, bis er glatt und geschmeidig
ist. Den Teig in zwei gleich große Stücke teilen.

Den Backofen auf 200 °C vorheizen. Teig ausrollen und so in die
vorbereitete Formen druecken, dass er diese ganz ausfüllt und
überall gleichmäßig dick ist. Oberfläche mit ca. 1 TL Olivenöl
bestreichen, mit groben Meersalz und zurückbehaltenen Rosmarin
bestreuen. Oberfläche mit einer Stipprolle behandeln oder mehrfach
mit einer Gabel anstechen und die Fladen etwa 15 Minuten backen.

Aus der Form heben und in Achtel geschnitten servieren.

Anmerkung Ulrike: Den Teig in den Formen evtl. noch etwas gehen
lassen.

=====

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Beat the heat: Buttermilk Jelly with Red Currants

2 Antworten

For Meetas Monthly Mingle in July Beat The Heat I prepared a

Buttermilk Jelly with Red Currants

Buttermilk Jelly with Red Currants 003

It’s so hot in the north of Germany. It doesn’t cool down at night., although we had some thunderstorms last night. Even the soaked gelatin will melt in the heat without cooking. This dessert is easy to prepare, you only have to wait until it’s chilled. It is refreshing and fruity.

Buttermilk Jelly with Red Currants Button German

YIELD: 4 servings

Buttermilk Jelly with Red Currants 005

Refreshing dessert with buttermilk and red currants

INGREDIENTS

  • 6 Sheets Gelatin
  • 500 grams Buttermilk
  • 75 grams Sugar
  • 3 tablesp. Lemon juice
  • 250 grams Red currants
  • 100 grams Cream

DECORATION

  • 4 leaves Mint
  • 4 Panicles of red currants, washed and rolled in sugar

SOURCE

DGE Kochbuch *

modified by from:
Richtig gekocht – vollwertig ernährt. *
DGE Sektion Schleswig-Holstein, Ausgabe Dezember 1971

Instrucktions

  1. RIn a small saucepan soak the sheets of gelatine in cold water for about 10 min. Whisk together buttermilk, sugar and lemon juice until the sugar has dissolved.
  2. Wash red currants and drain. Strip off the panicles.
  3. Squeeze the gelatine sheets out and warm over medium heat until completely dissolved. Add 4 tablespoons of buttermilk, than stir this mixture into the remaining buttermilk. Cool for about 10-15 minutes in the fridge until the mixture begins to gel.
  4. Whip the cream until stiff. Fold in berries and whipped cream. Spread the mixture into 4 bowls and cool at least 4 h. To serve decorate with panicles and mint.

total time : 4 hours 30 minutes
preparation time:10 minutes

 
 
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