Happy Christmas (again) to Everybody!
I hope you started well today and enjoying the festive time in these days, I definitely do.
If you still have no ideas what to give for presents I hope you will be inspired with the following recipes. Actually we stopped giving christmas gifts in our family but of course I like appearing always with something self-made. This year I went for some vegan (kind of) ginger bread, Panettone Muffins and pear marmalade (which I will post in a later state).
The ginger bread was pretty easy to do even if its taking your time for two days to complete everything. But on the other side the Panettone Muffins were reaaaaaaaaally a lot of work and when I finished in the end (somewhen in midnight), I swore I would never ever do it again. :-) Anyway, it was worth it taking so much time and it makes fun too when preparing because you know you are doing them to give away and make some people happy.
I hope the post inspires you to do it as well, whether its for a gift or only just for yourself. ;-)
ps: both recipes can be found at the very bottom of the post
Panettone Muffins (found on Jamie Magazin, recipe adjusted):
10g dry yeast,
1.5 tsp salt,
200ml warm milk,
mix first flour, yeast and salt, then add milk and egg and knead well until the pastry is smooth and elastic, put into a slightly oiled bowl, cover with a sheet and let rise until double-sized (approx. 1h-1h30)
when the pastry reached the proper size, take it off the bowl and knead well with your hands, put it back into bowl and add the following ingredients:
3 egg yolks,
1 tsp vanilla pulp,
stir well with a spoon spatula
200gr warm butter,
add into bowl and continuing kneading the pastry for about 10 minutes, then cover again and let rise until double-sized
knead again well and then add the following ingredients:
50g dark chocolate chips,
zest of 2 oranges,
zest of 2 lemons,
50g candied lemon peel,
50g candied orange peel,
prepare the muffin tray and put the pastry into every mould (as I had my big size tray I got 8 moulds to fill in instead of normal size 15 moulds), cover the trays and allow it to rise again for approx. 20 minutes
preheat the oven to 200 degrees Celsius and before taking them into the oven, spread with beaten eggs and springle with some almond leaves
bake for approx. 25-30 minutes (big size) or 15-20 minutes (normal size) until they rised up well and until golden
Chocolate covered Ginger Bread (found in book from Stina Spiegelberg):
preheat oven to 180 degrees Celsius
80g spelt wholemeal flour,
100g blanched ground almonds,
75g ground hazelnuts,
75g ground tree nuts,
put into a big bowl and stir until combined
with your hands take off small pieces and put into bowl
180g raw cane sugar,
1 pckg vanilla sugar,
0.5 tsp baking powder,
4 tbsp black currant marmalade,
add into bowl and knead well (small marzipan pieces are allowed being visible)
prepare the baking sheet with baking wafers and put 1 tsp of the pastry onto it, press down with moist fingers, bake for approx. 12-15 minutes
let cool down over night and in the next day melt slowly 200g of dark chocolate in a water bath over a pan, spread the ginger bread with the chocolate and also with some hundreds and thousands (optional)
I know, Santa Claus day on 6th December passed but I am happy to provide a recipe which is not only during the Advent season a must for Sunday morning – it is what we call here ‘Butterzopf’.
As you probably remember, Santa Claus day was on a Saturday this year. When I woke up at this day I almost forgot that he is ‘coming’ and as I made myself ready, watching through the window at the bakery – I saw him standing in front of it! I was excited like a little child and I had to admit that I really like the Advent season. Approximately 30 minutes later I wanted to go the bakery to see him personally and talk to him, but when we walked into the bakery and asked where Santa Claus is, the women said that he was in a rush and already had to move on again. :'( at this moment, my day seemed to be failed. Disappointed and with no excitment anymore we moved on as well, watching out again for him as there is always hope, but we did not catch him anymore.
I had to get in the mood again so I went to the book shop, bought some very nice christmas books and planned to do a very cosy evening at home reading, listening to music and of course – baking! :-)
As it was St. Nikolas day I planned to make the ‘Grittibänz’ because it is tradition to eat them at this day. The pastry is made with yeast and actually you can use it as well for making a bread. So the day passed almost and I still did not came up from my sofa as I was reading these Christmas stories from my new book. Somewhen in the late afternoon I thought it would make no sense anymore to do the Grittibänz as the next day was already very close and eating a Grittbänz when St. Nikolas Day is over makes no fun anymore. It is like having a fully decorated Christmas tree still standing in your living room – in January. ;-)
The pastry was prepared already, the only thing I changed is the way of forming it. I decided to do a butter bread, called ‘Butterzopf’ here because it would fit perfectly for Sunday brunch the next day.
Actually I am a big fan of nutritious dark bread with much of different kind of nuts and seeds inside. I simply have more of it by eating a good bread. Anyway, sometimes a Butterzopf is a must have when having a Sunday brunch and so this was a perfect start in the next day.
I know, it is not an insider tip, especially for the ones who know the bread, but my favourite topping on the slices is butter with honey. THIS combination is simply unbeatable, trust me!
With that I wish you a smooth rest of the Advent season. ;-)
preheat oven to 200 degrees Celsius
500g white flour,
1/2 tbsp salt,
2 tsp sugar,
mix together and form a mould
75g butter, soft
add in small pieces into mould
0.5dl milk, lukewarm
let dissolve the yeast in milk, then add everything into bowl with additional 2.2dl milk and knead well until the pastry is soft and elastic (approx. 10 minutes), let rise until it has the double size
when the pastry is ready it can be braided; have a look at the following video which explains how the pastry can be easily braided –> Braided bread the pastry is enough for 2 pieces of Butterzopf Bread
after braiding is completed for both pieces, put on some egg yolk and let them rise again for approx. 15 minutes
put into oven (lower level) for approx. 45 minutes, the bread is ready when knocking at the bottom and getting an amphoric tone
I am always very excited to try out new recipes which I usually find by doing research on different channels. On one hand I am a big fan of cookbooks and love to read them when I have enough time, looking to every recipe very detailed and mostly my mind is already going through my whole cupboard, thinking if I have all the ingredients already at home, so I could start immediately. Of course I never have all the ingredients at home, its always at least one missing. :) Anyway, I love to go through the pages as most of them are made very nicely with lots of beautiful pictures. I guess it’s everybody’s dream, at least for the ones who are already blogging and sharing their recipes with others, to bring out the best ones into a cookbook. It’s a wonderful thought.
On the other hand I like also doing research on the Internet, because it is just so simple. You can find specific recipes by only searching for 2 or 3 words and the journey begins. Seeing that other people have the same ideas or giving you a lot of new ideas is great. There is nothing like sharing, it’s brilliant!
I have tried so many recipes and there is still a bunch of which I had not the time to post at all. But what I sometimes forget is, that the ones which I have posted already, are also good to be re-created. Once you have a basic recipe you really like, I would say this has to be used definetly again for creating a new recipe. This is what I made with the following recipe. The recipe for the bars is great and therefore I was so motivated to try it with other ingredients. I just changed the almonds to cashews, took banana instead of dates, put in mixed nuts butter instead of only almond butter and added millet pops to the ground mixture. And it does not needed any research at all. :)
No matter how somebody is doing research, in the end the result is important. While I am writing this post, I am eating one of these delicious bars. Enjoy! ;)
Healthy Energy bars adapted from The Bojon Gourmet (recipe adjusted, vegan):
Rainy Sunday – in the middle of summer time. A perfect day to make some Banana Muffins.
Recently I stumbled over this recipe via ‘Dave Bakes’ and finally had yesterday the chance to make them. First of all, I am very impressed what Dave bakes. It’s always a new surprise when I read his posts and see which creations are possible.
On the other hand, it is no surprise that my eyes have been hit when seeing the Banana Muffins, as everything coming out of the oven with banana inside is straight on my favourite list. :) yummy! So it was no surprise too on Sunday morning when I woke up, that I made my way directly to the kitchen and started the day with baking.
These Muffins are perfect for a lazy Sunday, surprising yourself, surprising others – your neighbours, I am sure they will be very happy too.
So I don’t want to waste too much words on this post, as it is simply not worth it. Let’s focus on the Muffins, enjoy! ;-)
Banana Blueberry Ginger Muffins (found on Dave Bakes, recipe adjusted):
preheat oven to 175 degrees Celsius and prepare muffin mold by either greasing with butter or putting paper cups into it
200gr spelt flour,
1 tsp baking powder,
1/4 tsp baking soda,
pinch of salt,
sift all together into a big bowl, set aside
70gr raw cane sugar,
2 tbsp maple syrup,
150gr plain yogurt,
1/2 banana (mashed),
2 tbsp olive oil,
(optional) 1.5 tbsp crystalized ginger (chopped), I left them out as I didn’t have any at home ;)
1/4 tsp powdered ginger,
mix in a bowl first, then put into the bowl with dry ingredients and whisk until blended
1/2 banana (chopped),
(optional) 100gr fresh blueberries,
fold in with a spatula
fill the molds with the pastry and bake for approx. 30 minutes (big size muffins)
Let cool down before taking them off the mold