Sammlung der
Rezepte mit Augenbohnen
bei Küchenlatein.
Rezepte mit Augenbohnen
1 Antwort
Archiv der Kategorie: Hintergrund
Grain and Seed Muffins
This Tuesday’s with Dorie recipe is on page 67 from Baking with Dorie: Sweet, Salty & Simple *
Grain and Seed Muffins
it can also be found at theelist
They are best eaten fresh but they are also good the next day for breakfast splitted up and toasted. I enjoyed them with butter and a slice of Cheshire cheddar
The ingredient list: dried cranberries (Ulrike: cranberries and apricots), oil, eggs, egg yolk, whole wheat flour, oats, ground cinnamon, baking powder and soda, salt, wheat oat bran, sesame seeds, sunflower seeds, flaxseeds, maple syrup, milk.
Line a regular-size muffin tin with cupcake papers.
Pour the liquid ingredients over the dry and using a spatula, stir until most of the flour is moistened – make sure to get to the bottom of the bowl; you might have a few patches of dry flour. Add all the seeds, as well as the dried cranberries, and stir to incorporate.
Divide the batter evenly among the muffin cups – it will fill them.
Since I did not know how much they rise, I did not fill the wells to the brim and filled another silicone mold.
Bake for 15 to 18 minutes, or until the muffins are peaked and deeply golden. Their tops may crack and that’s nice.
Transfer the tin to a rack, wait for 5 minutes, then pop the muffins out and onto the rack. Serve the muffins warm or wait until they reach room temperature.
They did not rise much. So the next time I’ll fill the cups to the brim and sprinke some more seed to the surface.
If you want to know what others have baked, visit the Tuesday’s With Dorie website
*=Affiliate-Link to Amazon
more Tuesdays with Dorie at Küchenlatein (click)
more recipes and entries in English
Cheese Puffers
December’s recipes for Tuesdays with Dorie are Cheese Puffers and Mokonut’s Rye-Cranberry Chocolate Chunk Cookies. While the latter were very absolutely convincing there will no repeat for the
Cheese Puffers
I was a bit disappointed, cheesy and greasy. Even with all that butter in the pan, I still had trouble getting these out of the molds. It was quite a job to get the mold clean again.
I served them with roasted Pear-Butternut Soup with crumbled Blue Hour, a local chees bas ased on blue mold cultures.
If you want to know what others have baked, visit the Tuesday’s With Dorie website.
*=Affiliate-Link to Amazon
more Tuesdays with Dorie at Küchenlatein (click)
more recipes and entries in English
Mokonuts’ Rye-Cranberry Chocolate-Chunk Cookies
Dorie Greenspan saw these Rye-Cranberry Chocolate-Chunk Cookies on a counter in the back of Mokonuts, a small restaurant in Paris and bought a few. The cookies have chunks of fine chocolate (not store-bought chips), dried cranberries, rye flour and a good measure of poppy seeds, for color, crunch and surprise.
Mokonuts’ Rye-Cranberry Chocolate-Chunk Cookies
Nothing to add. These cookies are easy to prepare. I think I’ll bake them again with white chocolate and white poppy seeds.
The recipe can be found in the NYT or in the book Baking with Dorie: Sweet, Salty & Simple *. I used rye flour type 1150 and wheat flour type 550. After mixing the dough weighed it and got 15 balls of 56 grams / 2 ounzes.
Line a baking sheet with parchment paper. Arrange the cookies on the sheet, leaving 2 inches between each cookie.
Sprinkle each cookie with a little flake salt, crushing it between your fingers as you do. Bake the cookies for 10 minutes.
Pull the baking sheet from the oven and a pancake turner tap each cookie lightly.
Let the cookies rest on the sheet for 3 minutes, then carefully transfer them to a rack.
If you want to know what others have baked, visit the Tuesday’s With Dorie website.
*=Affiliate-Link to Amazon
more Tuesdays with Dorie at Küchenlatein (click)
more recipes and entries in English
Jerusalem Artichoke & Pumpkin Soup
This week’s theme in the GFGF group is winter squash chosen by Margaret. As I already explained last year there is only the word Kürbis in German for butternut and other winter squashes. For the
Jerusalem Artichoke & Pumpkin Soup
I used Hokkaido. It is easy to use, because you don’t have to peel it. Jerusalem Artichoke and pumpkin or winter squash go well together. Jerusalem artichoke is considered an excellent substitute for potatoes. They are rich in inulin and fructooligosaccharides and are therefore an ideal item to include in diabetic diets.
Jerusalem Artichoke & Pumpkin Soup
|
*=Affiliate-Link to Amazon
