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!
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 200 ml coconut milk 50 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.
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…
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 Mint70g 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! ♥
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 Yoghurtyields 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! ♥