Healthy Crumbles, Pastries, Recipes

apple galette with cinnamon and walnuts

7. Dezember 2015

I am an avowing Christmas time fan, which implicates that I sneak cinnamon in basically everything imaginable these days – cereals, cakes and even pasta sauce (which tastes amazing by the way, especially in Bolognese). So, I figured, this apple galette would be the perfect next opportunity to allow full bent on my Christmas spice addiction as it is not only added to the filling, but already in the dough – cinnamon overload, so to say.

I first came across galettes during one of our many trips to France, where the speciality is also originally coming from. Depending on the region in France, this can either mean kind of a buckwheat pancake with a savoury filling, or a cake. No matter what, the most rememberable characteristic probably is that the edge of the galette partly cover the filling.

This apple galette is not sugery at all, which is why you can easily have it for breakfast without any regrets. As for a tea time companion, it tastes best with a big spoon full of freshly whipped cream on the side.

apple galette with cinnamon and walnuts

250 g flour
1 tsp cinnamon
70 g sugar
1 pinch of salt
1 egg
125 g cold butter
 
50 g chopped walnuts
30 g sugar
2 tsp cinnamon
1 tbsp melted butter
 2-3 thinly sliced apples
 
1. For the shortcrust pastry, give flour, cinnamon, sugar and salt on the worktop and place the egg in the middle of the pile. 
2. Cut the butter in smaller pieces and place around the egg. Then knead the dough until everything is well incorporated, wrap it up in cling film and place it in the fridge for at least 30 minutes. 
3. In the meantime, mix sugar, cinnamon and walnuts for the filling and chop apples.
4. Preheat the oven to 170°C. 
5. Take the dough out of the fridge and roll it out into a round shape – approximately 0,5 cm thin. Then place it onto a baking sheet lined with parchment paper. 
6. Melt the butter and brush the dough with it. Then spread 3/4 of the walnut-cinnamon-sugar mixture evenly on the dough.
7. Place the sliced apples on the dough. I started in the middle and made sure that every slice overlapped the next one so that in the end, the dough is invisibly. Leave an edge of about 3 cm all around. 
8. Take the free edges and pull them towards the middle of the galette.
9. Sprinkle the rest of the nut-spice mixture over the apples and bake it for about 50 minutes in the preheated oven until it is golden brown. 
 
Breakfast, Recipes

the good is not far or: banana speculoos smoothie to come into the festive spirit

2. Dezember 2015
banana speculoos smoothie

To start off the christmas season right, I began to add to my regular banana smoothie a pinch of speculoos spice blend I recently bought (and actually was intended for baking) a few days ago. You can also easily do it yourself by mixing ground cinnamon, cardamom, ginger, nutmeg and cloves. It was just a small variation to a basic recipe, but turned out surprisingly good so I wanted it to share with you.

I also happened to have some leftovers of a late-night chocolate mug cake, which worked nice as a topping. This reminded me of the fact that sometimes it’s not the extravagant, fancy ingredients that make all the difference. This smoothie works also perfectly fine to cure immediate cookie cravings, as I feel it is just a liquid form of the classic speculoos cookie.

banana speculoos smoothie
 
serves two cookie-thirsty persons
 
1,5 ripe bananas
300 ml almond milk
1 tbsp ground almonds
1 tsp speculoos spice blend
agave syrup
2-3 ice cubes
 
1. Place all the ingredients in your mixer and mix until the consistency is light and creamy. Top with cookies if you want.
2. Put on your favorite christmas music and enjoy.
Bread & Raised Pastries, Recipes

how to celebrate the colder time of the year or: cinnamon bun fairytale

18. November 2015
cinnamon buns

Is there anything better than watching the rain while nestling on the couch with a large pile of blankets? Yes, there is. Watching the rain while sitting on the couch with a large pile of blankets and knowing that a large baking sheet full of cinnamon buns is about to be ready! For me, there probably is no other recipe which I associate as much with winter and cozy late afternoons as this one. The scent of cinnamon and sugar in the air, watching the fluffy yeast dough rise and awaiting eagerly to take a huge bite of the warm buns coming right out the oven definitely is my kind of a perfect Sunday. I sometimes, when no one is watching, even dream about whole towns built out of cinnamon buns – wouldn’t that be amazing? Driving in a cinnamon bun bus to a cinnamon bun university. Could be worse.

This yeast dough recipe is just a basic one, not too sweet, which leaves so much room for experimentation. The filling is not too sugary either, as I prefer to get a little additional sweetness from the cream cheese frosting. I hope you’re having a relaxing, peaceful rest of the week!

classic cinnamon buns 
 
500 g flour
1 pack (7 g) dry yeast
70 g sugar
1 pinch of salt
250 ml milk
75 g butter
1 egg
 
2 tbsp melted butter
50 g sugar
3 tsp cinnamon
1 egg yolk
 
1. In a large bowl, mix all dry ingredients.
2. Melt the butter in a saucepan and add the milk.
3. Pour the butter-milk mixture in the mixing bowl and add the egg.
4. With your hand mixer or food processor knead the dough until all the ingredients are well combined. If necessary, add a little more flour. Form a dough ball and let it rise at a warm place for about an hour or until it doubled its size. 
5. Roll out dough into a rectangle about 0,5 cm thick. Then spread dough with melted butter and sprinkle evenly with sugar-cinnamon mix.
6. Roll it up lengthwise and cut in about 2 cm thick slices. Place the pieces into an ovenproof dish (make sure there is enough space between the rolls) and let it rise for another 20 mins. 
7. Preheat oven to 200°C. 
8. Brush rolls with egg yolk and bake them for about 15 mins until they’re golden brown. 
9. I personally like to cover them with a light cream cheese frosting right after they come out of the oven so they’ll be extra moist. You just have to mix about 1 tbsp of cream cheese with some icing sugar and some fresh lemon juice. 
Bread & Raised Pastries, Recipes

whole grain buttermilk bread

19. Oktober 2015
whole grain buttermilk bread

I’m totally new when it comes to baking bread. For those of you who stop by regularly, you may remember the promise to myself to start baking bread as soon as I will be back in Amsterdam because I discovered how easy it is. Well, this is just what has happened and now that I have settled in again, I am proud to announce that I only just made my second one. I felt that this whole grain buttermilk bread would be an appropriate start as it is so basic and offers many possibilities to add some special ingredients. Already looking forward to trying it out with chopped walnuts! I may have to work on its look for the next time, but the crust turned out amazing. Just make sure to place it on a cooling rack right after you get it out of the oven – otherwise it will get too moist from the outside.

whole grain buttermilk bread
 
250 g wheat flour
250 g whole grain wheat flour
250 ml buttermilk
1 pack (7 g) dry yeast
1 tbsp olive oil
a pinch of salt
 
1. In a pan warm up the buttermilk and dissolve the yeast until there are no small lumps anymore.
2. Add the buttermilk-yeast mixture to the flour, add salt and olive oil and knead the dough until it comes off the mixing bowl.
3. Now cover the bowl and, at a warm spot, let it rise for about an hour or until its size doubled. 
4. Shortly knead the dough again, form a ball and place it on the baking tray. Let it rise for another half an hour.
5. In the meantime, preheat the oven to 200°C.
6. Cut an about 3 cm deep (otherwise it will look like mine and this is not what you want) cross into the dough ball and bake in the preheated oven for about 30 mins. Then: knock, knock! When it sounds hollow, it’s done!
 
Breakfast, Recipes

coconut oatmeal with caramelized figs and walnuts

30. September 2015
coconut oatmeal with caramelized figs and walnuts

Even though Amsterdam has been blessed with lots of sunshine and blue sky during the last few days  (I hope this won’t change now that I’ve said it), I feel that days are becoming shorter again and fall is just around the corner. I have already stocked up my supply of teas and candles, but above all, I’m looking forward to the days when there’s no single reason to ever leave the house because it’s too cold and rainy outside. This simple recipe for a nourishing oatmeal is just perfect for days like these and given the context, I would highly recommend a breakfast in bed.

coconut oatmeal with caramelized figs and walnuts
 
serves one really hungry person
 
150 ml coconut milk
70 g rolled oats
a handful coconut flakes
pinch of butter
2 tbsp brown sugar
1-2 fig
1 banana
a handful of walnuts
 
1. Warm coconut milk in a pan over low heat, then add both the oats and the coconut flakes and let everything simmer.
2. In the meanwhile, melt the butter in another pan, cut the fig(s) into slices and dredge them in the sugar.
3. Now, roast them until they’re golden brown on both sides.
4. In the meanwhile, the oats should be really smooth and ready to enjoy.
5. Pour oatmeal in a bowl and top with banana slices, figs and walnut. I also added some greek yoghurt with honey, which went really well with the oats and made it even more creamy.
Recipes, Tartes

Guest blogging at Kuechenrebellin: A late summer blueberry tarte

21. August 2015
Blueberry Tart

While my lovely friend and blogger in crime Hannah from Kuechenrebellin is enjoying Pizza, Pasta & Gelato in Italy, I had the chance to write a guest post and share a recipe for a blueberry tart on her blog. More than once, I have been invited for dinner at her place and I can witness what a great cook she is! If you’re into delicious but healthy cuisine, you should definitely make sure to stop by - it is worth it! For the blueberry tart recipe and more inspiration click here.

Hope you’re all enjoying your weekend, I heard summer is coming back…

Breakfast, Recipes

Overnight Oatmeal Topped with Mango, Raspberry and Chopped Mint

19. April 2015
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While I wasn’t a big fan of cereals and similar up to a year or so, I now like the many possibilities these rather basic ingredients offer. I definitely appreciate the positive sides of a quick but still delicious and, most important, varied solution to hungry and busy Monday mornings where time to prepare a ‘real’ breakfast is almost always rare.

These overnight oatmeal jars do not only look incredibly appealing, they are also perfect to prepare the night before, since they keep fresh in the fridge for at least three days. I used a basic recipe I adapted from ‘Green Kitchen Travels’, a wonderful book written by David and Luise, a couple currently living in Stockholm. Together with their daughter Elsa, they have travelled the world and brought home minds full of inspiration for new recipes, inspired by their experiences.

There are endless variations to this basic recipe possible, I used a mix of mangos and raspberries this time, but I’m already looking forward to try it out with rhubarb.

Overnight Oat Topped with Mango, Raspberry and Chopped Mint

70g rolled oats
1tbsp chia seeds
175ml almond milk
1 pinch of cinnamon
 
2tbsp raspberries (fresh or frozen)
1/2 choopped mango
1tbsp agave syrup
some mint leaves
 
1. Fill the jar with rolled oats, chia seeds, almond milk and spices. Stir to mix and close the jar with a lid.
2. Let it rest in the fridge for a few hours or overnight.
3. Chop fruits and let simmer together with the agave syrup in a small pan. 
4. Top the oatmeal pudding with stewed fruit and add finely chopped mint leaves on top.
5. Enjoy!
Bread & Raised Pastries, Recipes

How I finally became Friends with my Oven or: Selfmade Bread with Greek Yoghurt

15. März 2015
IMG_7068

I’ve been living in a new place since almost two months and one of the most drastic changes this brought along – apart from the fact that I’m living all by myself for the first time – is probably the lack of a proper kitchen. Needless to say, for me as someone who enjoys spending a Sunday afternoon trying out a new recipe, there are better things to go without. However, I somehow got the hang of it and manage to create a pretty decent menu with my three cooking plates by now. The only thing I still didn’t become friends with was my small oven. So far, either the baking paper suddenly started burning or the cookies were still rare by the time they were supposed to be done. I am happy to say that things have changed since yesterday.

I ran out of bread and instead of stopping at the bakery, I changed my mind and decided to try it out myself. I had everything I needed and added a few tablespoons of greek yoghurt to the basic recipe. It turned out great, just on the point and how a bread is supposed to be: crusty from the outside and fluffy, moist from the inside. This recipe is so simple and prepared in less than 15 mins, that I asked myself why I never baked my own bread back in Amsterdam – where good bread is hard to find.

Selfmade Bread with Greek Yoghurt

yields one big or two smaller breads
 
500g flour (I took white flour, simply because I had nothing else)
1 packet dried yeast or 30g fresh yeast
1tsp salt
200ml warm water
150g greek yoghurt
 
1. Mix all dry ingredients in a big bowl.
2. In case you use fresh yeast, mix it with the water in a cup.
3. Slowly add water- (mixture) and knead dough first with a mixer, then for about 10 mins by hand until it’s smooth.
4. Cover dough and allow it to rise for about 45 mins at a warm place. Volume should double.
5. Knead dough again and form loaf. Place it onto the baking plate, cut in top side of the loaf and allow it to rise for another 15 mins.
6. Preheat oven to 200°C and bake bread for about 50 mins.
7. Enjoy!
Breakfast, Recipes

Reminiscing about California or: American Pancakes with Stewed Apples

1. Februar 2015
IMG_7012

As much as I love being back in Germany and having a proper winter with loads of snow, I sometimes wish I could beam myself to the other hemisphere and be able to escape the cold for only a few days. During all my travels, I always enjoy spending an afternoon at a cozy café trying out one of the many items on the menu. By the time I get back to Germany, I do not only have a second suitcase (at least this time I had), but also brought many inspirations I am excited to try out in my own kitchen. But apart from that, there is always the one thing I know I will associate with a certain place I have been to – and for my stay in Long Beach it is definitely pancakes and bagels. So whenever I need a dose of California, I put on my apron and just bake these golden brown treats I had so many times myself.

This is the recipe that I think comes closest to original American pancakes and I promise it will help beat the winter blues. Plus, it’s easy-peasy and won’t take you longer than 20 mins.

American Pancakes with Stewed Apples

yields about 10 small pancakes
 
150 g flour
2 tbsp sugar
1 tsp baking soda
1 tsp baking powder
1 pinch of salt
1 egg
200 ml almond milk or whatever milk you prefer
3 tbsp sunflower oil
some butter
 
2 apples
2 tbsp brown sugar
juice of 1/2 lemon
 
1. in one bowl, mix all dry ingredients and in a second scramble egg, milk and oil
2. add milk-mixture to the dry ingredients and slowly beat dough with hand mixer
3. let dough soak for some minutes and then bake in a pan using some butter
4. peel and cut apples into small pieces
5. in a small pot, bring apples to the boil until they are soft-boiled and add some sugar and lemon juice
6. enjoy!
 
Cupcakes, Recipes

Sweet ‘n Salty: Peanut Butter Cupcakes

17. November 2014
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Since I’ve witnessed that Americans put peanut butter in and on basically everything from M&M’s, Snicker bars and sandwiches – I just had to go with that. I’m typically not that big of an Oreo fan and the usual sweet cream filling is just a little too sweet for my taste , but when I’ve tried Peanut Butter Oreos at a Halloween Party a few weeks back for the first time, I couldn’t help but defending my seat next to the cookie box. The combination of sweet and salty is surprisingly good and especially for the ones thinking that cupcakes are too sugary, this recipe is definitely worth trying out.

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Peanut Butter Cupcakes with Cream Cheese Frosting

yields about 12 cupcakes
 
1 1/4 cup (150g) flour
1tsp baking powder
1 pinch of salt
2/3 cup (165g) peanut butter 
1/2 cup (115g) soft butter
3/4 cup (150g) sugar
2 eggs
1tsp vanilla extract
1/3 cup (80ml) milk
 
8oz (225g) cream cheese
1/4 cup (60g) soft butter
1 cups (100g) icing sugar
1tsp vanilla extract
 
1. preheat oven to 350°F (180°C) and put paper liners into muffin tin
2. in one (smaller) bowl, mix together flour, salt and baking powder
3. in another bowl, beat peanut butter, butter and sugar until batter is smooth and fluffy
4. beat in one egg at a time and add vanilla extract
5. then alternately add a bite of the flour mixture and milk to the rest and mix until everything is combined
6. fill 2/3 of paper liners with dough and bake for about 15-20 minutes (there still need to be a few crumbs on a toothpick!)
7. whilst cupcakes are in the oven, prepare frosting
8. mix cream cheese and butter and beat until it’s creamy
9. add vanilla extract and then gradually stir in icing sugar
10. frosting can be best piped when it’s refrigerated before
11. to decorate, fill piping bag with frosting and start piping from the outside to the inside on the cold cupcakes
12. Enjoy!