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

Grain and Seed Muffins - Muffins mit Saaten und Haferflocken

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

Grain and Seed Muffins - Muffins mit Saaten und Haferflocken getoastet mit Butter und Käse

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.

Zutaten Muffins mit Saaten und Haferflocken

Line a regular-size muffin tin with cupcake papers.

Muffin tin

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.

Batter with added seeds

Divide the batter evenly among the muffin cups – it will fill them.

filled muffin tin

Since I did not know how much they rise, I did not fill the wells to the brim and filled another silicone mold.

silicone mould

Bake for 15 to 18 minutes, or until the muffins are peaked and deeply golden. Their tops may crack and that’s nice.

baked grain and seed muffins.

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.

Grain and Seed Muffins - Muffins mit Saaten und Haferflocken auf Kuchengitter

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

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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

Käsepuffer - 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.

geröstete Birnen-Butternut-Suppe mit Käsepuffer

If you want to know what others have baked, visit the Tuesday’s With Dorie website.

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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

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.

Mokonuts’ Rye-Cranberry Chocolate-Chunk Cookies

Line a baking sheet with parchment paper. Arrange the cookies on the sheet, leaving 2 inches between each cookie.

Mokonuts’ Rye-Cranberry Chocolate-Chunk Cookies

Sprinkle each cookie with a little flake salt, crushing it between your fingers as you do. Bake the cookies for 10 minutes.

Mokonuts’ Rye-Cranberry Chocolate-Chunk Cookies

Pull the baking sheet from the oven and a pancake turner tap each cookie lightly.

Mokonuts’ Rye-Cranberry Chocolate-Chunk Cookies

Let the cookies rest on the sheet for 3 minutes, then carefully transfer them to a rack.

Mokonuts’ Rye-Cranberry Chocolate-Chunk Cookies

If you want to know what others have baked, visit the Tuesday’s With Dorie website.

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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

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 Topinambursuppe mit Kürbis

Yield:4 Servings

Jerusalem Artichoke & Pumpkin Soup

Jerusalem Artichoke & Pumpkin Soup: Diced pumpkin and Jerusalem artichoke cut into sticks are sautéed with onion and garlic, infused with broth, seasoned with thyme and finished with cream after cooking time.

Ingredients:

  • 300 grams of pumpkin ; Ulrike:Hokkaido, seeded, diced
  • 300 grams Jerusalem artichoke; peeled, cut into sticks
  • 1 large onion, peeled, diced
  • 1 clove garlic, peeled, diced
  • oil
  • 1,2 l vegetable broth
  • 1 small handful of fresh thyme
  • ½ l cooking cream
  • 1-2 lemons, the juice
  • salt
  • pepper

TOPPING

  • 200 grams bacon
  • 75 grams sunflower seeds
  • thyme leaves

SOURCE

978-3784356471*

modified from isnpired by:
Søren Staun Petersen
Kürbis – Harte Schale, gesunder Kern
ISBN: 978-3784356471
found at Valentinas Kochbuch

Instructions

  1. Sauté the vegetable cubes in a large pot with a little oil for about 2 minutes. Add broth and thyme and simmer until everything is soft – about 20 minutes
  2. Now pour in the cream and cook for another 1 – 2 minutes. Remove the pot from the heat and blend the soup with a hand blender until smooth. Season to taste with lemon juice, salt and pepper.
  3. Fry the bacon in a pan. When half cooked, add sunflower seeds and finish toasting all together.
  4. Serve with bacon and sunflower seeds as garnish, add some fresh thyme on top.

total time: 1 hour
preparation time: 15 minutes
cooking/baking time: 20 – 30 minutes

 
 
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