eat in my kitchen

To cook, to bake, to eat and to treat.

Category: TO BAKE

21 recipes for Christmas Cookies

Rosemary & Lemon Heidesand Cookies

There are few things as relaxing as baking Christmas cookies during the busy days of December. Mixing and kneading pounds of dough while the air in the kitchen is soaked in fragrant sweetness is the best anti-stress remedy. Cinnamon, cloves, citrus fruits, and cardamom, chocolate, almonds and hazelnuts, you don’t need many ingredients to give a cookie an extra christmassy touch.

We still have 10 days to go – for the German Christmas on the 24th December, and 11 days for the English and Maltese Christmas. So we have enough time to throw a few more trays of delicious cookies in the oven, to fill the jars, and make our hips happy. Here’s some more inspiration from the last three years of Christmas cookie feasting on Eat In My Kitchen. Happy baking!

Click on the titles for the recipes:

Rosemary and Lemon Heidesand Cookies

Rosemary & Lemon Heidesand Cookies

 

Ginger Chili Double Chocolate Cookies

Ginger Chili Double Chocolate Cookies

 

Christmas Chocolate Panettone (let’s see it as a giant cookie)

Chocolate Panettone

 

Espresso Meringue Cookies with Spiced Chocolate Ganache

Espresso Meringue Cookies with Spiced Chocolate Ganache

 

Maltese Lemon Christmas Cookies

Maltese Lemon Cookies

 

German Elisenlebkuchen

Lebkuchen

 

Ginger Spice Cookies with Cinnamon Oat Crunch

Ginger Spice Cookies with Cinnamon Oat Crunch

 

Bittersweet Chocolate Spice Cookies

Chocolate Spice Cookies

 

Claire Ptak’s Pecan Caramel Sandwich Cookies

Caramel Sandwich Cookies

 

Mulled Wine Pretzel Cookies

Mulled Wine Pretzel Cookies

 

Linzer Cookies

Sandwich Cookies

 

German Chocolate Baumkuchen

Chocolate Baumkuchen

 

Peanut Butter Chocolate Chunk Cookies

Peanut Butter Chocolate Chunk Cookies

 

Gianduja Chocolate Cookies

Gianduja Chocolate Cookies

 

Maltese Essijiet Vermouth Cookies

Essijiet Cookies

 

Espresso Chocolate Biscotti

Espresso Chocolate Biscotti

 

Persimmon Hazelnut Thumbprint Cookies

Persimmon Hazelnut Thumbprint Cookies

 

Dark Chocolate and Apricot Sandwich Cookies

Chocolate Cookies

 

Vanilla Kipferl

Vanilla Kipferl

 

Red Currant and Oat Cookies

Redcurrant and Oat Cookies

 

Buttery Blue Cheese Crackers

Buttery Blue Cheese Cookies

 

Rosemary and Lemon Heidesand Cookies

Crème Brûlée Tangerine Cheesecake in a Jar for Christmas

Crème Brûlée Cheesecake

Eat In My Kitchen turned 3! So much has happened around me in the past few weeks that I forgot my blog’s birthday on the 23rd November.

I usually create a recipe for this special day – at least in the past 2 years – but now we’re all so busy contemplating lunch and dinner menus for December’s upcoming festivities, that I decided to skip the birthday bash and move straight on to Christmas. I came up with a dessert that’s delicious, gorgeous, and practical in equal measure, a crème brûlée cheesecake in a jar. Its shiny golden prettiness is the perfect finish for a festive table. You can easily bake the cake a day in advance and keep it in the fridge. Sprinkled with sugar, it only needs a few seconds under the hot flame of a blow torch before you and your guests can indulge in the sweeter things in life.

My cheesecake base is made with oat cookies (you can find a recipe for oat cookies in my book on page 234), the filling is a mixture of rich mascarpone and cream cheese refined with tangerine, cinnamon, and vanilla. You could also bake one big cake in a 20cm / 8″ springform pan, but it’s so much more fun to present these beautiful little jars to your friends and family.

Before you jump to the recipe, I’d like to ask you for two favours:

Food52‘s cookbook competition, the famous Piglet Tournament, is now open. You can nominate your favourite cookbook and I’d be jumping with joy if you consider giving your vote to the Eat In My Kitchen book. 2016 has brought many wonderful cookbooks to the shelves, but luckily you can vote for more than one book. You can find the form to nominate here, the deadline is the 30th December.

And here’s my second question:

It would be fantastic if you could also drop a review for my book on Amazon, here are the links:

Amazon US

Amazon UK

Amazon Germany

Thank you so much! Happy 3rd Advent!! xx

Crème Brûlée Cheesecake

Crème Brûlée Tangerine Cheesecake

You’ll need 10-12 maison glass jars or ramekins for this recipe.

Serves 10-12

For the base

oat cookies 210g / 7 1/2 ounces
unsalted butter, melted and cooled, 60 / 1/4 cup

For the filling

cream cheese, at room temperature 300g / 
11 ounces
mascarpone, at room temperature 250g / 9 ounces
granulated sugar 100g / 1/2 cup
vanilla pod, split and scraped, 1/2
3 large organic eggs 3
cornstarch 1 heaping teaspoon
freshly grated tangerine zest 1 tablespoon
freshly squeezed tangerine juice 3 tablespoons
ground cinnamon 1/4 teaspoon
fine sea salt 1/8 teaspoon

For the topping

granulated sugar
tangerine zest (optional)

For the base, crush the cookies in a food processor or blender until finely ground. Transfer to a large bowl, add the melted butter, and stir until well combined. Divide the cookie mixture between the glass jars or ramekins, using the bottom of a shot glass to press it firmly and evenly into the jars, especially along the edges. Freeze for 20 minutes.

Place a deep roasting pan, large enough to fit the glass jars comfortably, on the lowest rack of the oven. Preheat the oven to 160°C / 325°F. Fill a kettle with water and bring to the boil.

For the filling, in a large bowl, use an electric mixer to beat the cream cheese, mascarpone, sugar, vanilla seeds, eggs, cornstarch, tangerine zest, tangerine juice, cinnamon, and salt until well combined.

Pour the cheesecake batter on top of the chilled cookie base and transfer the jars to the roasting pan in the oven. Slowly pour the boiling water into the roasting pan until it comes about one third to half way up the sides of the jars. Bake for about 20 minutes or until the filling is just set but still slightly wobbly in the center. Turn off the oven, leave the oven door slightly open, and let the cheesecake cool for about 5 minutes, then take the cheesecake out of the oven and let cool to room temperature. Once cool, the cheesecake can be refrigerated for 2 to 3 days. Or, you can finish the crème brûlée topping right away for serving. (Don’t refrigerate the cheesecake when it’s still warm, or the base will turn soggy.)

For the topping, sprinkle a generous amount of sugar on top of the cheesecakes, about 1 teaspoon for each jar. Using a blow torch, burn the sugar until golden brown. Let it cool for a couple minutes until the burnt sugar is hard, sprinkle with tangerine zest, and serve immediately.

Crème Brûlée Cheesecake

 

Crème Brûlée Cheesecake-2

 

Crème Brûlée Cheesecake

Chocolate Spice Christmas Cookies with Candied Lemon Peel

Post sponsored by Volkswagen.

Chocolate Spice Christmas Cookies with Candied Lemon Peel

I used to have a huge spice box in my kitchen that didn’t look very pretty and also wasn’t particularly practical. For whatever reason, I decided in my early kitchen years to store all my spice filled glass jars and tiny metal tins in this box and that’s where I kept them for two decades. This beaten and buckled box still exists, I just use it for potatoes at the moment (even a box has to stay flexible in life). I used to arrange my spices in two layers of jars, so when I needed juniper berries from the bottom, I would always have to empty the whole thing. Rather impractical.

Around two years ago, I renovated my kitchen, I changed the sink and cupboards on one side of the room. When everything was set up, I had a skype call with my Maltese mama Jenny to proudly present my work to her. Not that she’s particularly experienced in kitchen renovation, it’s rather the opposite, she still works in her gorgeous sea-blue kitchen gem from the 60s. I don’t remember why, but we started discussing the spice-situation in my kitchen. There’s a slim cupboard with two sliding drawers next to my sink, so when we had our video chat, we both looked at this drawer and decided that it should become my spice cupboard. I arranged everything that same day and since then I’m more than happy to have such a luxurious overview of my spice collection.

The spices I use the most, right at the front when you open the door, are Maltese fennel and coriander seeds, the whole range of peppercorns in black, green, white, and pink, cinnamon, and cardamom. Jars of cumin, cloves, aniseed, allspice, juniper berries, and mustard seeds are right behind. Then there’s the hot section, with cayenne and urfa chilli, plus sumac and a few spice mixtures. I love this cupboard, it’s a bit chaotic, and it’s still a colourful collection of various jars and containers, but it smells beautiful.

Although I generally prefer a certain order in my kitchen, there are zones and tools in this room that seem to follow their own rules. Cookie cutters, for example, tend to end up in places where I don’t even know how they got there. I bought a large metal ring at one point to get my growing collection under control. Every year I buy a couple new ones to add to the classics, to stars, angels, and Santa. I tend to have annual favourites. Squirrel, sausage dog, and deer were popular for a long time, which might speak for my love of cute animals. My collection of three beetles is relatively new, maybe I need a car? Who knows. But apart from giving my cookies a cute look, a cutter should be practical. For example, I barely use the deer anymore because the cookies tend to lose their antlers in the oven, so it looks rather sad. My beetles however are very cooperative, roundish, no narrow parts, and they are even big enough to get a proper royal icing decoration.

I must admit that decorating sweets is not one of my best talents. But I thought it would be nice to bake some cookies at this time of year that you can decorate – especially if there are kids around the baking table. And if you’re as lazy as I am and you have a soft spot for citrus, I have a great alternative for you. Decorate half the batch of these delicious chocolate spice cookies with royal icing (I recommend you trust the pros and buy the mixture from a baking shop) and make your children happy. For the other half, caramelize lemon peel until sweet and crunchy, sprinkle this sticky golden mixture over the remaining cookies and make yourself happy. These are the adult cookies. They aren’t as pretty as the cute hand decorated ones, but the combination of dark chocolate, cinnamon, cloves, coriander, aniseed, and candied lemon peel makes up for it. They taste so unbelievably good that you won’t even mind the looks.

For more delicious recipes and kitchen inspiration, visit Volkswagen’s Pinterest community board Food Bloggers for Volkswagen.

Chocolate Spice Christmas Cookies with Candied Lemon Peel

 

Chocolate Spice Christmas Cookies with Candied Lemon Peel

Chocolate Spice Christmas Cookies with Candied Lemon Peel

Makes about 50 cookies

For the cookies

plain flour 260g / 2 cups
unsweetened cocoa powder 50g / 1/2 cup
baking powder 1/4 teaspoon
freshly grated lemon zest 1 tablespoon (from 1 large lemon)
ground cinnamon, 1 teaspoon
cloves, ground in a mortar, 10 (about 1/2 teaspoon ground cloves)
coriander seeds, ground in a mortar, 2 teaspoons
aniseed, ground in a mortar, 1/2 teaspoon
allspice berries, ground in a mortar, 4
fine sea salt 1/8 teaspoon
butter, at room temperature, 130g / 1/2 cup plus 1 teaspoon
icing sugar 120g / 1 1/4 cups
organic egg 1

For the decoration
(if decorating half the cookies with royal icing and the other half with candied lemon peel)

royal icing mixture, whisked with a little water, about 60g / 2 ounces
granulated sugar 50g / 1/4 cup
water 2 tablespoons
very thin strips of fresh lemon peel, 1 small handful

In a large bowl, combine flour, cocoa powder, baking powder, lemon zest, cinnamon, cloves, coriander, aniseed, allspice, and salt.

In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter and icing sugar until fluffy. Add the egg and mix for about 1 minute or until well combined. Replace the paddle attachment with the dough hook, add the flour-spice mixture to the bowl with the butter, and mix until well combined. Form a thick disc, wrap in cling film and put in the freezer for about 20 minutes.

Preheat the oven to 160°C (325°F) and line 3 baking sheets with parchment paper.

In batches, roll the dough out thinly (about 3mm / 1/8″ thick) between cling film and cut out cookies in whatever shape you like. Keep the remaining dough in the fridge while cutting the cookies. Arrange the cookies on the lined baking sheets and bake, one baking sheet at a time, for about 6 minutes or until golden. Let them cool for a few minutes before you transfer them to a cooling rack.

For the royal icing, whisk the royal icing mixture with a little water (following the instructions on the package) and, using a piping bag with the smallest attachment you can find, decorate half the cookies.

For the candied peel, in a small saucepan, bring the sugar and water to the boil. When it starts to caramelize add the lemon peel. Lower the heat to medium and cook for about 3 to 4 minutes or until the peel is golden and soft—mind that it doesn’t burn. While the caramel is still liquid (you can leave the saucepan on lowest heat), quickly sprinkle the remaining cookies with the candied lemon peel.

Happy baking!

Chocolate Spice Christmas Cookies with Candied Lemon Peel

 

Chocolate Spice Christmas Cookies with Candied Lemon Peel

 

Chocolate Spice Christmas Cookies with Candied Lemon Peel

 

Chocolate Spice Christmas Cookies with Candied Lemon Peel

Persimmon Hazelnut Thumbprint Cookies

Persimmon Hazelnut Thumbprint Cookies

Around this time last year, I came up with a recipe that took my beloved persimmons and turned them into streusel bars – it was nothing less than divine. I’m a huge fan of this gorgeous fruit, especially when it’s overly ripe, soft as jelly and honey-sweet. To use it in Christmas baking is tricky, as it can easily get lost under spices and butter, it needs a balanced composition that allows its fine fruitiness to shine.

When I last bought a bunch of persimmons from my local vegetable man, I could have just turned them into another batch of streusel bars. But I love creating new traditions and I decided to challenge myself to come up with a new persimmon Christmas cookie recipe every year. So in 2016, I’m celebrating my young tradition with a cookie classic, jam filled thumbprint cookies, called Husarenkrapfen in German. The buttery shortcrust is refined with hazelnuts, cinnamon, and vanilla – at least in my kitchen. The fruity filling in the middle is usually red, made of red currants or raspberries. But as I looked at the orange coloured fruits on my kitchen table, I decided to purée and cook the pulp of a persimmon with a generous amount of vanilla to enhance its flavour. It’s an unfussy jam, a spoonful of honey, just a tablespoon of sugar, and 5 minutes on the heat. Perfect for my slightly nutty Husarenkrapfen.

Happy 2nd Advent!

Persimmon Hazelnut Thumbprint Cookies

 

Persimmon Hazelnut Thumbprint Cookies

Persimmon Hazelnut Thumbprint Cookies

You can either bake the cookies filled with the jam or bake the plain cookies first and drop a dollop of the jam into the holes once they are cool (which I prefer). It looks prettier and the taste of the fruit is more present.

Makes about 50 cookies

For the dough

plain flour 300g / 2 1/3 cups
ground hazelnuts 100g / 3/4 cup plus 2 tablespoons
baking powder 1/2 teaspoon
ground cinnamon 1/2 teaspoon
fine sea salt 1/8 teaspoon
butter, soft, 150g / 2/3 cup
granulated sugar 130g / 2/3 cup
vanilla bean, split and scraped, 1/2
organic eggs 2

For the jam filling

large ripe persimmon, peeled, 1 (250g / 9 ounces)
vanilla bean, split and scraped, 1/2
honey 1 teaspoon
granulated sugar 1 tablespoon

icing sugar, for dusting

For the dough, in a large bowl, combine the flour, hazelnuts, baking powder, cinnamon, and salt.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and vanilla seeds until creamy. Add the eggs, one at a time, and mix well in between. Add the flour mixture, change to the hook attachment, and mix until combined. The dough will be quite soft. Scrape onto a long layer of cling film, form a thick disc, wrap it, and put in the freezer for about 25 minutes.

Preheat the oven to 180°C / 350 (preferably convection setting). Line 2 baking sheets with parchment paper.

For the jam, purée the persimmon and vanilla seeds in a blender or food processor. Transfer to a small saucepan, stir in the honey and sugar, and bring to the boil. Cook over medium-high heat, it should be bubbling, stirring once in a while, for about 4 minutes or until it starts to thicken. Set aside and let the jam cool.

Cut off a slice off the dough, roll into a sausage shape, and cut off pieces, keep the remaining dough in the fridge. Using your hands, roll the pieces into 3cm / 1 1/4″ balls. Press the end of a wooden spoon into the middle of each ball, pushing almost through to the bottom and leaving only a thin layer at the bottom of the cookie (otherwise the holes might close during baking). Transfer to the lined baking sheets and bake, one sheet after the other, for about 14 minutes or until golden. Let the cookies cool completely, then fill with the persimmon jam and dust with icing sugar.

If you want to store the cookies in a cookie box, I recommend adding the jam filling before serving. They become a bit softer after a day if they are filled and it’s also easier to store them without the filling.

Persimmon Hazelnut Thumbprint Cookies

 

Persimmon Hazelnut Thumbprint Cookies

 

Persimmon Hazelnut Thumbprint Cookies

 

Persimmon Hazelnut Thumbprint Cookies

 

Persimmon Hazelnut Thumbprint Cookies

A Christmas treat – the famous German Chocolate Baumkuchen

Chocolate Baumkuchen

A few days ago, I walked through a little park that’s close to our apartment. It’s a very quite place, you don’t see many people there. I like to go on my own when I need a break from the world, to feel some fresh air on my skin and think clearly again. That afternoon the air was crisp, the last golden leaves fell off the trees, and a trio of squirrels was busy collecting their nuts. I felt a bit chilly and as I pulled my scarf closer to my neck, I noticed a change, I could smell winter.

Winter brings many changes, I could sleep more, eat more, and bake more. Baking always plays an important role in my life, especially on the weekends, but during the Christmas season I become excessive. There are so many recipes on my list, my classics, but then I also want to try out new creations. The fabulous Baumkuchen has been on my mind since summer, I love this traditional German Christmas cake that’s usually baked on a spit. The name means tree cake, referring to the fact that it looks like the growth rings of a tree. This cake takes time and it’s a bit of work to prepare. First you bake a thin layer of batter for just a few minutes, then you brush on the next layer and continue until you end up with up to 20 layers (mine has 12, that’s more than enough). It’s a hit at Germany’s Christmas markets where you can see it being baked on rotating spits, close to a grill (broiler) or wood fire.

Baumkuchen has always been one of my Christmas favourites, especially to sweeten my teatime in December’s dark and cold afternoons. I usually buy the cake from the store, but then I had an idea. It was in summer. I don’t remember why I gave it a thought in the heat of July (I guess I felt some Christmas longings), but never mind. It dawned on me that I don’t need a spit and wood fire to enjoy this treat, that I could also bake it in a normal cake pan under the grill (broiler) of my oven. Cut into squares, it almost counts as Christmas cookies, but if you prefer, you can cover the whole Christmas beauty in chocolate and serve it as a cake.

My Baumkuchen is moist, refined with cinnamon and orange, with a strong taste of marzipan. If you have a free afternoon, get cozy next to your oven and bake a tree cake. I wish you a peaceful 1st advent!

Chocolate Baumkuchen

 

Chocolate Baumkuchen

Chocolate Baumkuchen

Makes about 20 Baumkuchen squares

plain flour 60g / 1/2 cup
cornstarch 30g / 1/4 cup
organic eggs, separated, 6
fine sea salt 1/8 teaspoon
marzipan / almond paste, crumbled, 120g / 4 ounces
unsalted butter, soft, 200g / 3/4 cup plus 1 tablespoon
brandy 2 tablespoons
granulated sugar 200g / 1 cup
vanilla bean, split and scraped, 1
ground cinnamon 1/4 teaspoon
freshly grated orange zest 1 teaspoon

For the topping

bittersweet chocolate 100g / 3 1/2 ounces
butter 1 teaspoon
orange zest (optional)

Turn on the grill (broiler) of your oven or preheat to 220°C / 425°F (this only works if you can set the heat to come just from the top). Butter and line the bottom and sides of a 20cm / 8″ springform pan or a tall 15 x 20cm / 6 x 8″ cake pan with parchment paper.

Sieve together the flour and cornstarch.

Beat the egg whites and salt until stiff.

In a large bowl of a stand mixer, using the paddle attachment, beat the marzipan, butter, and brandy until creamy. Add the sugar, vanilla seeds, cinnamon, orange zest, and egg yolks and continue mixing for about 3 minutes or until fluffy. Add the flour mixture and, using a wooden spoon, stir until well combined. Gently fold the egg white into the flour-butter mixture until combined.

Add about 3 generous tablespoons of the batter to the lined springform pan, it should only be a thin layer to cover the bottom. Using a wide spatula, spread the batter evenly. Place the springfrom pan in the top third of the oven and bake for about 3-4 minutes or until golden/ light brown, but not dark. Watch well and mind that the batter can burn within seconds. Take the pan out of the oven, add 3 tablespoons of the batter on top of the first baked layer of cake, spread well, and bake for 3-4 minutes or until golden / light brown. Continue the same way until you have used all the batter, you should end up with about 12 layers. Let the cake cool in the pan for 10 minutes, take it out of the pan, and let it cool completely. Once cool, cut the cake into little squares.

In a small saucepan, heat the chocolate and butter over low heat or in a bain marie. Let it cool for a few minutes before you decorate the cake.

Drizzle the Baumkuchen squares with the chocolate and decorate with a little orange zest.

Chocolate Baumkuchen

 

Chocolate Baumkuchen

 

Chocolate Baumkuchen

 

Chocolate Baumkuchen

Pear and Blue Cheese Tart from my cookbook and a picnic in Valletta

Post sponsored by Volkswagen.

Pear and Blue Cheese Tart with Rosemary

The sky was refreshingly bright and October’s sun was still hot, it was a glorious Saturday morning when we met our friends at my Maltese mama’s house in Msida. The air was filled with the usual chatting and laughing before we hopped into our cars to drive up to Valletta. We brought along the obligatory guitar and our picnic baskets packed with sandwiches, fruits, and a buttery pear and stilton tart sprinkled with rosemary – a popular recipe from my Eat In My Kitchen book. And off we went to Malta’s capital.

We had planned this day trip weeks in advance: to have a picnic with our friends in Valletta, high up on the bastions opposite The Three Cities, to park Michelangelo’s beautiful Volkswagen beetle in the shade of one of the old olive trees, and set up a little table right next to this blue beauty on four wheels. It was a luscious brunch in the most stunning surroundings and to bake a savoury tart was the best choice for this occasion. You can prepare it in advance, it’s delicious even when it’s cold, and it fits perfectly to a sip of chilled sparkling wine. The topping is minimal, but the combination of baked pear, melted Stilton, and roasted rosemary is so good that it became one of my favourite recipes this year. The creation almost didn’t make it into my book. I had a different tart in mind, but I couldn’t find a certain vegetable on the day of the shoot and I decided that I could also just fill the pastry with fruit, cheese, and herbs. It was a wise choice that I don’t regret.

The choice of our setting was as spectacular as our nibbles. If you ever visit Valletta, you have to go to the St. Barbara Bastion and enjoy the breathtaking view overlooking the Grand Harbour and The Three Cities, Vittoriosa, Cospicua and Senglea. Then walk down to the Valletta Waterfront and take one of the little ferries to Cospicua. It only takes a few minutes and it allows you to enjoy two of the most stunning places in Malta, on land and from the sea: the golden beauty Valletta and the three fortified cities.

Thank you Matt, Michelle, Jessica, Michelangelo, Luke, and Jamie for making this day so special!

For more delicious recipes and kitchen inspiration, visit Volkswagen’s Pinterest community board Food Blogger for Volkswagen.

Pear and Blue Cheese Tart with Rosemary

 

Pear and Blue Cheese Tart with Rosemary

Pear and Blue Cheese Tart with Rosemary

From the Eat In My Kitchen book.

Serves 4 to 8

For the pastry

2 cups (260 g) all-purpose flour
1 teaspoon fine sea salt
½ cup plus 1 tablespoon (130 g) unsalted butter, cold
1 large egg

For the topping

2 large, firm pears, cut into thin wedges
3 ounces (85 g) aromatic blue cheese, such as Stilton, Roquefort, Fourme d’Ambert or Gorgonzola, crumbled
3 medium sprigs fresh rosemary, needles only
3 tablespoons olive oil
Flaky sea salt
A few black peppercorns, crushed with a mortar and pestle

For the pastry, combine the flour and salt in a large bowl. Add the butter and use a knife to cut it into the flour until there are just small pieces left. Quickly rub the butter into the flour with your fingers until combined. Add the egg and mix with the dough hooks of an electric mixer until crumbly. Form the dough into a thick disc, wrap it in plastic wrap, and freeze for 10 minutes.

Preheat the oven to 400°F (200°C).

On a table or countertop, place the dough between 2 sheets of plastic wrap and use a rolling pin to roll out into a disc, large enough to line the bottom and sides of a 12-inch (30 cm) quiche dish. Fit the dough into the quiche dish, pushing it into the dish, especially along the edges. Let the dough hang over the rim a little or cut it off with a knife. Use a fork to prick the dough all over. Bake for 15 to 18 minutes or until golden. If the dough bubbles up, push it down with a fork. (If you blind bake the pastry under parchment paper and dried legumes, remove the paper and legumes after 15 minutes and bake uncovered for a few more minutes until golden.)

Arrange the pear wedges in overlapping circles on top of the warm, pre-baked pastry, sprinkle with the cheese and most of the rosemary, drizzle with the olive oil, and season to taste with flaky sea salt and crushed peppercorns. Bake for 15 minutes or until the cheese has melted and the pastry is crisp. Sprinkle with the remaining rosemary and enjoy warm or cold.

Pear and Blue Cheese Tart with Rosemary

 

Pear and Blue Cheese Tart with Rosemary

 

Pear and Blue Cheese Tart with Rosemary

 

Pear and Blue Cheese Tart with Rosemary

 

Pear and Blue Cheese Tart with Rosemary

 

Pear and Blue Cheese Tart with Rosemary

 

pearstiltontart10

 

Lime Scones & my last book launch event in Washington D.C.

Eat In My Kitchen book launch

When we left our hotel in New York in the early morning it was still dark and I was too tired to realize that my Eat In My Kitchen book tour would soon come to an end. But after six weeks of being on the road in Europe and the US, I was somehow ready to close one of the most exciting chapters of my life in America’s capital, in Washington D.C.

We celebrated the birth of my first cookbook with true feasts, in Berlin, Malta, London, New York, and Washington and there are no words to describe how I felt during this trip. It made me the happiest and – after a few weeks – the most tired person at the same time. To be able to write and publish a book, to travel and share my thoughts about these pages filled with my recipes makes me very thankful – and humble. I didn’t know what to expect when my book was published on the 4th October, I didn’t know if people would like or reject it. I just tried my best to create a collection of recipes that someone who loves cooking would pick up for inspiration. To see all the love, support, and positive response that this book keeps getting, is more than I ever dreamed of. I met so many incredible food-loving people at all my book launch events, we discussed with each other, we ate and drank Maltese wine together, and we gathered around the table, just like we do in my own kitchen. People keep asking me which event I enjoyed the most, but I can’t even answer this question. Each celebration was unique, each of them was filled with countless magic moments, each event made my heart stop and jump, out of anxiety and pure happiness. Each celebration is a huge gift to my life.

Eat In My Kitchen book launch

 

Lime Scones

Washington felt a bit like the calm after the storm (please keep in mind that it was the week before the sobering elections!). New York is restless and that’s how we felt, but in D.C. we got treated to the relaxing amenities of the wonderful Kimpton Mason & Rook Hotel and a luxuriously elegant room. We also had more time than expected, so we decided to jump on the hotel’s bikes to ride to the Embassy of Malta in Washington and meet the ambassador, Clive Agius, the generous host of the last Eat In My Kitchen book launch event. It was only a quick visit to the embassy before we drove on – this time in the ambassador’s car – to his private residence where our celebration was going to take place the next day. When I saw his house from afar, I knew that we had yet another unforgettable launch ahead of us.

The ambassador’s house is located in a picturesque residential area a little outside the center. The quiet streets lined with old trees, their leaves painted in gold, orange, and red, it was an Indian summer’s dream, almost too beautiful to be true. The house could have been straight from a fairytale, I couldn’t help but think of Little Red Riding Hood. The coziest cottage, warm and welcoming, just like Mr. Agius’ lovely family who shared their home with us. Mrs. Agius was so kind to let me use her kitchen to prepare the dishes for our big night and Vs Adass, the sweetest man who’s been the residence’s indispensable helping hand for two decades, assisted me. It was the only launch where I cooked and it went more smoothly than expected.

That night we treated ourselves to a scrumptious dinner at Le Diplomate, a relaxed French style Brasserie serving classics of exquisite quality. A glass of Champagne, clams, burger (the best in town), and a nice bottle of wine from Crozes Hermitage made us forget about the struggles that you face once in while when you’re on a book tour. It was heavenly. My culinary highlight was the bread served with our meal. Homemade sourdough bread, baguette, and a fruit and nut loaf that were so good that I ordered a bunch of them for the next day’s book launch.

Lime Scones

One of the breakfast treats I enjoyed during my stay in D.C. inspired me to share today’s recipe. It was a wonderfully crumbly, fragrant lemon scone. In my recipe, I replaced the lemon with lime and added vanilla. It’s one of the best scones I ever made, delicious for breakfast and perfectly fitting for my Sunday teatime.

My last book launch event was the most intimate of all of them. We sat at the fireplace, it was warm and cozy, a glass of wine in our hands, and we spoke about food. First, we picked up on our tradition of having a talk between me and my interviewer – my boyfriend took on this role that night – and then we moved on to an open discussion. And Washington, you impressed me, your people like to talk and ask questions! In no other city was I asked so much about my book, but also about food in general, I loved it. Thank you for welcoming us with open arms, thank you for your curiosity!

Eat In My Kitchen book launch

 

Eat In My Kitchen book launch

This night wouldn’t have been possible without the generous support of Clive Agius and his lovely wife and daughters. Thank you so much for sharing your home with us and our guests. Thank you Karl Chetcuti and Meridiana Wine Estate for filling our glasses, Marisa Dobson for helping me organize our event, and Corinne Thompson for capturing all the beautiful moments in your pictures.

So, the Eat In My Kitchen book is out and it made it onto several Best Cookbooks of Fall 2016 lists (New York Times, InStyle US, Epicurious), you can see all the reviews here. I’m happy, relieved, and I’ll definitely need some time to process all the excitement that came over my life in the past few months. The best place to do this is my kitchen in Berlin and in Malta. I want to get back to my routine, my normal life. I hope you had fun joining my book tour here on the blog and on Instagram and Facebook. My post-book tour life will bring back recipes and posts from my kitchen, very relaxed, and a slower pace.

Eat In My Kitchen book launch

 

Lime Scones

Lime Scones

Makes 6 scones

plain flour 260g / 2 cups
granulated sugar 2 tablespoons
cream of tartar 2 teaspoons
baking soda 1 teaspoon
fine sea salt 3/4 teaspoon
freshly grated lime zest 1 1/2 tablespoons, plus 1 teaspoon for the topping
unsalted butter, cold, 60g / 1/4 cup
freshly squeezed lime juice 2 tablespoons
milk a bit less than 120ml / 1/2 cup
vanilla bean, split in half and scraped, 1/2
organic egg, lightly beaten, to glaze, 1

crème fraîche, clotted cream, or butter, for serving

Preheat the oven to 220°C / 425°F (conventional setting) and line a baking sheet with parchment paper.

In a large bowl, combine the flour, sugar, cream of tartar, baking soda, salt, and lime zest. Add the butter and use a knife to cut it into the flour until there are just small pieces left. Quickly rub the butter into the flour with your fingers until combined.

Add the lime juice to a measuring cup and fill with milk until it measures 120ml / 1/2 cup. Add the vanilla seeds and whisk quickly. Add to the flour mixture and, using a large spoon, mix until just combined.

Scrape the dough onto a floured kitchen counter, dust your hands with flour, and flatten the dough until it’s about 2 1/2cm / 1″ thick. Using a 6 1/2cm / 2 1/2″ round cookie cutter, cut out 6 scones, reshape the dough for the last 2. Transfer to the lined baking sheet, brush the tops with the egg wash, and bake for about 10 minutes or until golden and risen. Sprinkle with additional lime zest (optional). Enjoy preferably warm with crème fraîche, clotted cream, or butter.

Eat In My Kitchen book launch

 

Eat In My Kitchen book launch

 

Eat In My Kitchen book launch

 

Eat In My Kitchen book launch

 

Eat In My Kitchen book launch

 

Eat In My Kitchen book launch

 

Eat In My Kitchen book launch

 

Eat In My Kitchen book launch

 

Eat In My Kitchen book launch

 

Eat In My Kitchen book launch

 

Eat In My Kitchen book launch

 

Eat In My Kitchen book launch

 

Eat In My Kitchen book launch

 

Eat In My Kitchen book launch

Ricotta Beetroot Doughnuts, New York and my 4th book launch

New York Book Launch

The monotony of clouds and waves kept me in a daze while we crossed the Atlantic, but then, when I finally spotted Nova Scotia from high up in the skies, I was as excited as a little girl. Soon we’d land in New York JFK, to open the last two chapters of my overwhelming Eat In My Kitchen book tour. New York and Washington DC had been on my itinerary for months, but to know that I’d be there in just a few hours gave me shivers.

This trip was emotional, which I got used to after weeks of being on the road in London, Berlin, and Malta, my emotions seem to be tied to a rollercoaster. And now New York, this city filled with so many dreams and visions, vibrant, loud, and bright, it never rests. As we stumbled out of the subway, packed with all our bags and suitcases (I took a few pounds of Maltese sea salt with me), my view was drawn to the sky, along the shiny facades of the city’s famous skyscrapers. Jet lagged, happy, and with an espresso in my hands, I felt breathless as I stood on the vibrant streets of Greenwich Village.

New York Book Launch

Ten days on the East Coast allowed me to dive deep into this magical city, to meet and get to know so many people and to enjoy some of the most delicious treats. I hadn’t seen my dear friend and editor Holly La Due in more than a year, and to step into her office on Broadway for the first time, to finally meet the entire team of Prestel Publishing that worked on my book, almost made me cry. And we ate – constantly! There was so much to discover, so much to try, it felt like traveling the world through food, but in one city. My palate enjoyed the most amazing Jamaican curry, Cuban stew and pies, Korean BBQ, Indian treats, and American classics. Our breakfasts were luscious, every day: The richest Challah French toast, fluffy blueberry pancakes, huge muffins, crunchy cookies, fudgy brownies, perfect bagels, fine lobster roll, juicy burger, creamy clam chowder, and generously filled sandwiches. New York is heaven on earth if you love food. The quality is outstanding, proven by the fact that we didn’t experience a single bad meal, I can recommend almost every restaurant we went to as you can see in my list below. One of the treats that struck me on our last day was a gorgeous pink doughnut at Bryant Park Holiday Market filled with ricotta and covered in sticky beetroot glaze. This combination is so good that I decided to come up with my own recipe and share it with you. My version is a soft and spongy oven-baked yeast doughnut refined with orange zest and sprinkled with pistachios. Next time I’ll fry them in oil, which adds that extra rich flavour plus calories.

New York Book Launch

There’s no better way to explore a city than on foot, so as we ate our way through Manhattan and Brooklyn, we also got to walk on the elevated High Line, a 1.5 mile long city garden. It’s an impressive green oasis along the closed tracks of the West Side Line. I couldn’t miss Tiffany’s, the melody of the film classic in my head, I pulled my boyfriend into the sparkling shop on Fifth Avenue after we took a little break at Central Park. We managed to see a live performance and also Nan Goldin’s Ballad of Sexual Dependency at MoMA, and a fantastic show at The Met Breuer, by James Kerry Marshall called Mastry. And visiting Kenzi Wilbur at Food52‘s holy test kitchen in Chelsea (picture below) was another highlight. It was quiet when we approached the 9/11 memorial, as I stood there for about 10 minutes, in silence, I noticed how all the sadness and anger I felt turned into peace at one point. It’s a place that reminds us that love is the only way, and not hate.

New York Book Launch

 

New York Book Launch

I came to New York to present the Eat In My Kitchen book, at a wonderful book launch feast at Maman NYC and at a cozy book signing event at the beautiful – and so tempting – Whisk kitchenware shop on Broadway. It’s my first book, and to have had these two unforgettable celebrations in New York makes me feel very humble. I can’t thank everybody enough who’s been involved in both of the events. Maman is a stunning space with high ceilings in TriBeCa, founded by Michelin starred French chef Armand Arnal, Elisa Marshall, and Benjamin Sormonte. They are the sweetest team and they did everything possible to turn our event into a very special night. Chef Hetty McKinnon from Arthur Street Kitchen, and author of the cookbook Neighbourhood, prepared the recipes from my book for this special event. She’s a precious gem, as a chef and as a friend. My trusted partner Meridiana Wine Estate shipped their glorious Maltese wine over the Atlantic just for our event – our American guests are already thinking about how they can get hold of this wine from Malta in the future. Marisa Dobson is the power woman who helped me so much, organizing all my events in the US, and she introduced me to Baked (see the list below). Photographer Maria Midões is the lovely woman who captured the magic of our night at Maman in her gorgeous pictures. I had a dream team in New York, accomplished by the support of my wonderful publisher Prestel and of my boyfriend. He made me enjoy every second of this trip – especially breakfast, lunch, and dinner – at least twice as much. You can’t create a book on your own, but you also can’t send it out into the world on your own. Thank you, my friends!

New York Book Launch

This trip was all about people and food. We sat at the table with so many inspiring people, publishers, bloggers, food lovers, and journalists, fans of the Eat In My Kitchen blog and book, family and friends. We ate and drank wine, we discussed, laughed, and spoke about food, art, books, and culture; and about politics – it was two weeks before the sobering elections. So this trip had to sides, we felt our excitement, the excitement of two travellers exploring a new terrain, but we could also feel that there was something in the air. The people around us, and even the two of us, were anxious and had premonitions that the future might not bring what we all hoped for, a world without a US president who disrespects people, women and men, who humiliates people because of their sex, religion, skin colour, and culture. Today we know better. I always saw the USA as a vibrant melting pot of cultures, and I admired the country for this reason. To exchange ideas and traditions is fruitful, and not frightening. We are what we are because we evolve, we learn from each other, we need each other to widen our mental horizon. History, especially the not so distant German history, has shown what happens when we build walls, mental and physical walls, when we separate ourselves from the others. I feel pain when I hear the words of the newly elected American president, his words disgust me. But I don’t want to feel scared, I want to believe that deep inside we all know what’s right and wrong. We know compassion, we know that all the hate spread throughout our human history didn’t create anything good, just more destruction. It frustrates me to see that a single small minded, greedy and bitter old man can shake so many people, all over the world. But frustration doesn’t help, that’s democracy and democracy only works when we communicate, so let’s keep the dialogue going.

New York Book Launch

Here are some of my favourite food spots:

Manhattan

Baked TriBeCa, American bakery (they bake Oprah Winfrey’s favourite brownies)
Maman TriBeCa, coffee, bakery, and events
Tina’s Cuban Cuisine
Luke’s Lobster East Village (the best lobster and crab roll and clam chowder)
Clinton Street Baking (New York Magazine voted: the best blueberry pancakes)
ABC Kitchen (their spinach, chèvre, and dill pizza is a revelation)
Stick With Me (Susanna Yoon’s finest confectionaries)
Black Seed Bagels (delicious tuna melt and salmon bagel!)
Pondicheri New York (acclaimed Indian restaurant)
Food market at Bryant Park, especially The Doughnut Project
Salumeria Biellese Deli (the best sandwiches lusciously filled with Italian prosciutto and cheese)
Blue Bottle Coffee
Eileen’s Special Cheesecake
Jongro BBQ (Korean BBQ, be prepared for loud! music)
Russ and Daughters
Compagnie des Vins Surnaturels
Hot Pot Under de Tree in Harlem (Jamaican Diner on Frederick Douglass Boulevard)

Williamsburg – Brooklyn:

Khao Sarn (delicious Thai soups and papaya salad)
The Rabbit Hole (cozy breakfast spot, try the challah french toast with strawberry mscarpone!)
Extra Fancy (American restaurant, seafood and burger)
Peter Luger Steakhouse (reservation needed!)
Vanessa’s Dumpling House

New York Book Launch

Ricotta Beetroot Doughnuts

Makes about 16 doughnuts plus doughnut holes

For the dough

plain flour 325g / 2 1/2 cups, plus about 2 tablespoons if the dough is too sticky
fast-acting yeast 1 1/4 teaspoons
granulated sugar 50g / 1/4 cup
fine sea salt 1/2 teaspoon
orange zest 1/2 teaspoon
milk, lukewarm, 155ml / 2/3 cup
butter, melted and cooled, 20g / 1 1/2 tablespoons
vanilla bean, scraped, 1/2
organic egg 1

For the filling

fresh ricotta, whipped, 250g / 9 ounces

For the glaze / topping

icing sugar 200g / 2 cups
beetroot juice 4-5 tablespoons
unsalted pistachios, chopped, a small handful
orange zest 1 tablespoon

For the dough, combine the flour, yeast, sugar, salt, and orange zest in the bowl of a stand mixer fitted with the dough hook. Whisk together the milk, butter, vanilla seeds, and egg – the mixture should be lukewarm – and add to the flour mixture. Knead on medium speed for a few minutes until well combined. The dough should be soft and moist, but not sticky. If it’s too sticky, add a little more flour. Transfer the dough to a table or countertop and continue kneading and punching it down with your hands for about 4 minutes or until you have a smooth and elastic ball of dough. Place the dough back in a clean bowl, cover with a tea towel, and let rise in a warm place, or preferably in a 35°C / 100°F warm oven (conventional setting), for about 60 minutes or until almost doubled in size.

Line 2 baking sheets with parchment paper.

When the dough has almost doubled in size, punch it down, take it out of the bowl, and knead for 1 minute. On a lightly floured countertop, using a rolling pin, roll out the dough until it’s about 1cm / 1/2″ thick. Using a 7 1/2cm / 3″ round cookie cutter or glass, gently cut out circles and transfer them to the lined baking sheets. Using a 3 1/2cm / 1 1/2″ cookie cutter or shot glass, stamp out the smaller inner circles and arrange them around the doughnuts on the baking sheet. If you use a smaller cookie cutter for the inner circles, the hole in the middle will close while baking. Cover with cling film and let rise in a warm place for about 25-30 minutes or until puffy.

Preheat the oven to 190°C / 365°F (conventional setting).

Bake the doughnuts and the doughnut holes for about 6-8 minutes or until light golden and still soft. If you’re not sure, take out one doughnut and cut it in half to see if it’s baked through. Transfer to a cooling rack and let cool completely. Cut the doughnuts in half and spread each bottom with about 1 heaping teaspoon of ricotta.

For the glaze, whisk the icing sugar and beetroot juice until smooth, the mixture should be quite thick. Using a teaspoon, sprinkle the glaze generously over each doughnut and doughnut hole. Immediately sprinkle with pistachios and a little orange zest.

New York Book Launch

 

New York Book Launch

 

New York Book Launch

 

New York Book Launch

 

New York Book Launch

 

New York Book Launch

 

New York Book Launch

 

New York Book Launch

 

New York Book Launch

 

New York Book Launch

 

New York Book Launch

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