eat in my kitchen

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

15 Recipes for your Easter Brunch Table

Tsoureki Easter Bread

Hunting Easter eggs in the woods was one of my childhood’s spring highlights. The sweet smell of blossoms and sunlight in the air, the trees’ leaves presenting their most fragile green, and – in a lucky year – I could even replace boots and jacket for shirt and jeans while searching for golden wrapped chocolate eggs and bunnies. I always loved the sprouting energy that comes with the change of season, when winter’s shades of grey and brown give way to vibrant colours. Easter is a changing point in the year, there’s the promise of summer in the air.

Is there a better way to celebrate this day than gathering your loved ones around the table and treating them to a luscious brunch? Here’s some inspiration (click the titles for the recipes):

Tsoureki – Greek Easter Bread with Aniseed and Orange Blossom Water

greekeasterbread18

 

Traditional Maltese Figolli

figolli20

 

Eggnog Sponge Cake with Whipped Cream

eggnogeastercake19

 

Poppy Seed and White Chocolate Babka

Poppy Seed and White Chocolate Babka

 

Green Shakshuka Crêpes

Green Shakshuka Crêpes

 

Rhubarb Tartlets with Cinnamon Oat Crumble

rhubarbtartletcinnamonoatcrumble16

 

Gruyère and Red Onion Focaccia

Gruyere Onion Focaccia

 

Pistachio Orange Blossom Muffins

Pistachio Orange Blossom Muffins

 

Crescent Milk Rolls with Poppy Seeds

Poppy Seed Crescent Milk Rolls

 

Bean and Ramp Quiche

Bean and Ramp Quiche

 

Rhubarb Chocolate Cake

Rhubarb Chocolate Cake

 

Marzipan-Ribboned Challah Knots

Marzipan-Ribboned Challah Knots

 

Cheesecake Swiss Roll with Mascarpone and Blackberries

Cheesecake Swiss Roll

 

Roast Rosemary Lamb with Garlic and Tomatoes

Roast Rosemary Lamb

 

 Spinach Ricotta stuffed Conchiglioni on Grilled Cherry Tomatoes

Spinach Ricotta Conchiglioni

 

Spring Timpana – Maltese Pasta Pie with Asparagus, Peas, and Leeks

Spring Timpana

 

There will be two new Easter recipes coming up this Sunday and next Wednesday!

 

Eggnog Easter Cake

Green Asparagus with Beet and Chickpea Hummus

Green Asparagus with Beet and Chickpea Hummus

Pink and spring green! Today’s dish celebrates this vibrant colour combination and I can’t really say that I expected the result to taste that good. My green asparagus stalks found a perfect companion in a screaming pink hummus. I adjusted its colour and taste by adding a generous amount of boiled beetroots. At first I was worried that the roots’ earthy tones would dominate, so I started with one root for a small can of chickpeas. But there was no need to worry. The beetroot easily found its place in the nutty dip, in fact, it’s a fine sweetness that comes through the most.

Before the roots kicked in, I used my basic hummus recipe to start with. It perfectly balances out the flavours of chickpeas, rich tahini, sour lemon, and the punch of fresh garlic and ground cumin. It was a recently published cookbook that inspired my to turn my hummus pink. Joel MacCharles and Dana Harrison’s book called Batch, a comprehensive collection of pantry recipes, caught my attention and made me wish I had a whole room and not just a shelf to store my jars of preserved goods. Their book covers various methods for canning, dehydrating, fermenting, cellaring, salting, smoking, and infusing. As I thumbed through the pages, I noticed that there are still a lot of preserving techniques I have to learn more about. I cook my own jams and chutneys, preserve my gherkins, lemons and other fruits and vegetables, I learned to make gravad lax from my mother (a recipe that comes to use at least once a year), but I’ve never made my own sauerkraut or smoked mussels.

Batch is a book that needs time and attention, a book that gives you lots of basic recipes to follow and not to experiment with. It’s about learning the right techniques to be able to fill the shelves in your pantry with pride and satisfaction. However, the duo also included quite a few creations that allow you to play with your preserving results and be creative. In the beet chapter, Joel and Dana write about a pink beet hummus, which is different to mine: they don’t add chickpeas, it’s the pure red root that shines. Below you can find both recipes, my chickpea and beet hummus and Joel and Dana’s pure beet hummus. Try both and enjoy. I just love my chickpeas. But don’t forget to add green asparagus cooked al dente, it’s too good. And use the leftover dip to spread on dark spelt bread.

Green Asparagus with Beet and Chickpea Hummus

 

Green Asparagus with Beet and Chickpea Hummus

Green Asparagus with Beet and Chickpea Hummus

Serves 3-4

For the beet and chickpea hummus

medium to large beetroots, unpeeled, 2
bay leaves 2
olive oil 2 teaspoons
drained and rinsed canned chickpeas, 240g / 1 1/3 cups
tahini 150g / 5 ounces
water 120ml / 1/2 cup
freshly squeezed lemon juice 6 tablespoons
garlic, crushed, 2 large cloves
ground cumin 1/4 – 1/2 teaspoon
fine sea salt about 1 1/4 teaspoons

green asparagus, the bottoms cut off, 1kg / 2 1/4 pounds
olive oil
flaky sea salt
white sesame seeds

Bring a medium pot of salted water to the boil. Add the beetroots (with their skin) and bay leaves, cover with a lid, and cook the roots over medium heat (simmering) for about 45-55 minutes or until tender. Rinse with cold water and let cool for a few minutes. Peel the roots and weigh 200g / 7 ounces, use any remaining beetroot for another recipe. Using a food processor or blender, purée the beetroots and 2 teaspoons of olive oil until smooth. Transfer to a bowl and set aside.

For the hummus, using the same food processor or blender, purée the chickpeas, tahini, water, lemon juice, garlic, cumin, and salt until smooth. Add half the puréed beetroot to the hummus and purée until well combined. Add more puréed beet until the hummus has the desired taste. I added the whole 200g / 7 ounces of beet. Add more lemon juice, salt, and cumin to taste.

Cook the asparagus in plenty of salted water for about 3 minutes or until al dente, rinse briefly with cold water, drain, and transfer to a large plate or divide between the plates. Serve warm or cold, drizzle the asparagus with a little olive oil, and sprinkle with sesame and salt. Dollop a few teaspoons of the hummus over the green stalks and enjoy!

Alternative beet hummus recipe:

Joel MacCharles and Dana Harrison’s Beet Hummus 

from Batch, published by appetite by Random House

Serves 2-3

garlic, peeled, 3 cloves
tahini 120ml / 1/2 cup
ground cumin 2 teaspoons
sesame oil 2 teaspoons
fresh lemon juice 2 tablespoons (add more if you wish)
canned beetroots 1l / 1 quart-jar (you can find a recipe for pressure canned beets in the book, but you can also use my recipe above to boil the beets)
beet stock (preserving / boiling liquid) 60ml / 1/4 cup
olive oil (optional)

Place the garlic in a blender and chop until fine.

Add the tahini, cumin, sesame oil, and lemon juice to the blender. Scrape the sides to make sure the garlic is incorporated and blend for 10 seconds.

Add the beets and blend until smooth. Add the beet stock, 1 tablespoon at a time, until the hummus achieves the texture you like (you may not use the whole 60ml / 1/4 cup or you may have to add more). Chill in the fridge for a few minutes before eating (optional). Serve in a bowl and a drizzle of olive oil.

Green Asparagus with Beet and Chickpea Hummus

 

Green Asparagus with Beet and Chickpea Hummus

 

Green Asparagus with Beet and Chickpea Hummus

 

Green Asparagus with Beet and Chickpea Hummus

 

Green Asparagus with Beet and Chickpea Hummus

 

Green Asparagus with Beet and Chickpea Hummus

Chocolate Baby Cakes with Peanut Butter and Banana

Chocolate Baby Cakes

Bittersweet chocolate and peanut butter is a divine duo that I often come back to. When juicy stone fruits and berries aren’t in season yet and it’s time for my beloved citrus to say goodbye, I gladly experiment with the little nuts and a bar of dark chocolate. It’s one of those treats that, despite its rather filling qualities, still manages to make me grab for another piece. It’s heavy, you know it, but it’s too good to stop.

My little baby cakes are no exception in that respect, they make a perfect dessert after a light dinner that still leaves some space in your tummy (I wouldn’t serve them after a cheese spaetzle feast). But you can also see them as a chocolaty addition to your Sunday teatime table. Keep in mind, these cakes are rich. I’m not a big fan of cocoa powder in baking, I want real chocolate in my cake batter. If you’re a chocolate lover, you know what I’m talking about. There’s a certain depth that you can’t achieve with cocoa powder. I always use the same chocolate for my baking, it has 55% cocoa, it’s well balanced – semisweet, but still smooth, and it literally melts in your mouth. I like to call it a grown up treat, bittersweet and rich.

To give the chocolate-peanut combo a new touch, I mixed the nutty butter with half a pureed ripe banana, and this lifts the whole experience onto another level. I see a great future for this trio in my kitchen! This time I went for a sweet, nutty, and rich filling wrapped in a chocolate cake that is still partly molten. Depending on your preference, you can bake the cakes even shorter to leave them a bit more liquid. I found a thin layer of hot chocolate batter laying on top of the soft peanut-banana center just right.

If you’d like to dive more into chocolate and peanuts, try

Peanut Butter Chocolate Chunk Cookies

Bittersweet Chocolate Muffins filled with Peanut Butter

Cynthia Barcomi’s Peanut Butter Brownies

Chocolate Baby Cakes

 

Chocolate Baby Cakes

Chocolate Baby Cakes with Peanut Butter and Banana

Serves 6.

butter, soft, 60g / 1/4 cup
granulated sugar 65g / 1/3 cup
vanilla pod, scraped, 1/2
fine sea salt 1/8 teaspoon
organic eggs 4
plain flour 45g / 1/3 cup
bittersweet chocolate (I use 55%), melted and cooled, 280g / 10 ounces
peanut butter, creamy, 80g / 3 ounces
ripe banana 40g / 1 1/2 ounces (about 1/2 banana)

Preheat the oven to 200°C / 400°F (fan assisted oven). Butter 6 6-ounce ramekins. Cut out 6 circles of parchment paper, large enough to fit the bottom of the ramekins. Then cut out 6 strips of parchment paper, long and tall enough to fit the sides of the ramekins. Line the ramekins with the pieces of parchment paper.

In the large bowl of a stand mixer fitted with a whisk attachment, beat the butter, sugar, vanilla seeds, and salt for a few minutes until creamy. Add the eggs, one at a time, mixing well in between. Add the flour and mix for about 1 minute or until well combined; then add the melted chocolate, mixing well until smooth and well combined.

In a food processor or blender, mix the peanut butter and banana until smooth. Divide into 6 portions and roll into balls.

Divide about 2/3 of the chocolate batter between the 6 ramekins. Lay 1 peanut butter-banana ball on top of the chocolate batter in each ramekin, pushing it down a little (see 1st picture). Top with the remaining chocolate batter and even out the surface. Bake for 14-16 minutes or until the tops start to become spongy, they should still be a little soft and partly liquid. You can also bake them shorter, if you prefer the chocolate center to be more liquid. Enjoy warm or cold.

Chocolate Baby Cakes

 

Chocolate Baby Cakes

 

Chocolate Baby Cakes

 

Chocolate Baby Cakes

 

Chocolate Baby Cakes

 

Chocolate Baby Cakes

 

Chocolate Baby Cakes

Crêpe love Part II: Green Shakshuka Crêpes and fantastic news

Green Shakshuka Crêpes

Sometimes life does funny things, these unexpected surprises that hit you with such impact that you can’t even say a word anymore. Short circuit in the mind. A few days ago, I experienced one of these moments and I’m still recovering from this mental hangover. If I had written this post back then when it hit me, I would have shouted out the news hysterically, but I calmed down, so today, it’s a civilised announcement:

The James Beard Foundation has nominated the Eat In My Kitchen book for the prestigious James Beard Award 2017 in the General Cooking category, alongside Ina Garten’s Cooking for Jeffrey and Cook’s Science’s How to Unlock Flavor in 50 of Our Favorite Ingredients

This is crazy, I thought I was going to faint! Thanks to my man I didn’t loose it completely. So what can you do, when life does these funny things that make you speechless? You just sit there, quietly, silently, wait until it sinks in – and you book a flight to New York where the award ceremony is going to take place in April. I’ll keep you posted.

Once my adventurous trip was booked and I felt my stomach again, I made crêpes. You remember that, last week, I shared my new favourite pancake passion with you: crêpe au citron. When I went to Normandy and I found that wonderful Crêperie in the village of Le Touquet, I new there would be lots of thin crêpes on my own kitchen table in the near future. After the citrusy dessert, we can move on to the main course: green shakshuka crêpes. I didn’t find this particular recipe on the menu of my little French village restaurant, but another hearty treat that was also a pure pleasure. It was a galette (buckwheat crêpe) filled with ham, cheese, and a soft egg. It was the best comfort food you can think of, especially when you can smell a salty breeze in the air and you have an endless long beach right in front of you.

Personally, I prefer a normal crêpe over a galette, it works just as well in combination with a savoury filling (however, in my recipe below you find both options). First I just wanted to share the classic with you – ham and cheese – but then I saw a green shakshuka somewhere and I could already see it in my mind, wrapped in a crêpe. As the pancake filling shouldn’t be too soggy, I only went for peas, spring onion, and parsley stirred in cumin-garlic oil. Arugula leaves and Gruyère cheese sprinkled over the cracked egg cooking slowly on top of the crêpe, and it was done. It’s aromatic and fresh, slightly eggy with a soft hint of cumin, and the greens taste like spring. I seasoned it with another souvenir that I brought home from France: peppery Piment d’Espelette (Gorria chilli pepper powder).

We enjoyed this green beauty for lunch and dinner, but I can also see it on a Sunday breakfast table!

Green Shakshuka Crêpes

Green Shakshuka Crêpes

If you prefer to make galettes (buckwheat crêpes), replace half the plain flour with buckwheat flour.

Makes about 4 large crêpes

For the crêpes

plain flour, sifted, 130g / 1 cup
granulated sugar 1/2 tablespoon
fine sea salt 1/8 teaspoon
organic eggs 2
milk 250ml / 1 cup and 1 tablespoon
butter, to cook the crêpes

For the filling

olive oil 2 tablespoons
large garlic clove, cut in half, 1
ground cumin 1/4 teaspoon
fresh or frozen green peas, blanched for 1/2 minute, rinsed, and drained, 200g / 7 ounces
spring onions, thinly sliced, 2
fresh flat-leaf parsley leaves, roughly chopped, a small handful
fine sea salt
ground pepper
organic eggs 4
aromatic hard cheese (like Gruyère), finely grated 80g / 3 ounces
arugula (rucola), a small handful

Piment d’Espelette (optional)

For the crêpes, in a large bowl of a stand mixer fitted with a whisk, mix the flour, sugar, salt, eggs, and milk until smooth; let the batter sit for about 10 minutes (at room temperature) to 1 hour (in the fridge).

For the filling, in a medium saucepan, heat the olive oil, garlic, and cumin over high heat and cook until it starts sizzling. Take the pan off the heat immediately and stir in the peas, 3/4 of the spring onions, and the parsley. Season with salt, pepper, and additional cumin to taste and set aside.

In a large, heavy or non-stick pan, melt half a teaspoon of butter on medium-high heat. Pour in a large ladle of the batter, holding the pan in your hand and turning it so that the batter spreads evenly and thinly. Cook the crêpe for 30-60 seconds or until golden, flip around, and take the pan off the heat. Turn the heat down to medium-low. Carefully crack an egg in the middle of the crêpe, gently swirl the egg white a little so that it spreads a bit, don’t break the egg yolk. Spread 1/4 of the cheese and 1/4 of the shakshuka filling, and 1/4 of the arugula around the egg yolk (see 1st picture) and fold up 4 sides of the crêpe so that your end up with a square shape. Leave the egg yolk uncovered. Put the pan back on the heat and let the egg white set, the yolk should stay runny. If the bottom of the crêpe gets too dark, turn down the heat. Sprinkle with 1/4 of the remaining spring onions and season with Piment d’Espelette or ground pepper to taste; serve immediately.

Continue cooking and filling 3 more crêpes, you should always melt 1/2 -1 teaspoon of butter in the pan before you cook the next crêpe. You can use any remaining batter (made of plain flour) to make crêpe au citron.

Bon appétit!

Green Shakshuka Crêpes

 

Green Shakshuka Crêpes

 

Green Shakshuka Crêpes

 

Green Shakshuka Crêpes

 

Green Shakshuka Crêpes

 

Green Shakshuka Crêpes

Crêpes au Citron

Crêpes au Citron

Rough seas, endless beaches, and food that kept me happy from the morning till the night. I went to France and it was a feast.

I got spoiled with a spontaneous trip to Normandy, to the picturesque seaside village of Le Touquet. Five nights, five days and luckily, I didn’t have much time to make plans beforehand or to build up expectations. This kept me relaxed and the activities very basic: I went from my bed to the opulent breakfast table, then straight to the beach for long walks, a quick snack on the ‘high street’ before teatime or an aperitif at our hotel’s beautiful old bar; at 7pm I was dressed pretty and ready for the French way of dining – luscious feasting that makes you forget about everything around you and lets you sleep like a baby. Those were my days in Normandy.

We couldn’t have organized our arrival at the majestic Le Westminster any better. We were hungry and stepped out of the car just in time for lunch. The hotel’s bistro offered a French classic, Steak Tartare, and a fantastic dish of potatoes, cut thinly and cooked like risotto, with smoked eel and truffles. A glass of Sancerre and our French immediately came out more fluently. It was the beginning of a culinary trip that couldn’t have satisfied my taste buds any better: the freshest oysters, lobster, large rock crab, prawns, and sea snails, Breton Cotriade (fish soup with potatoes) topped with half a lobster (preferable enjoyed at Perard on Rue de Metz), Moules Frites, oeufs a la neige (floating island), and wonderful salads, all very simple combinations with only a few ingredients, but the results were superb.

During our first walk through the village I spotted a fantastic pâtisserie. My instinct is very reliable when it comes to sweets, I can ‘smell’ where I can find the best éclair au café, croissants, little tartes Tropéziennes, brioche and baguette. The bakery’s staff saw me daily. The farmers’ market on Saturday is a weekly celebration in the village, fruits and vegetables, salamis and patés, the most fragrant (and pungent) cheeses, the fishermen’s catch from the night, honey and jam, all laid out in front of us. We were like kids in a candy store and bought bags full of delicacies, which we then stored in the car for a couple days. It was quite cold outside so it didn’t harm the food. However, the cheese infused the car with such a distinct aroma that I’m sure we’ll enjoy it for a few months.

As much as I love a glass of Champagne and a plate full of Atlantic oysters sprinkled with mignonette (chopped shallots in vinegar), the simple pleasures are sometimes the best in life. Le Touquet has an excellent Crêperie, Aux Mignardises Saint Jean, where you can watch the masters of crêpe cook such delicious creations as crêpe au caramel or au citron (both tested and approved). The simple yet so genius addition of a good squeeze of lemon juice really hit me. It was totally new to me, how could I miss it? You just have to cook a thin crêpe, sprinkle it with a little sugar, and drizzle it with the sour juices of the citrus fruit. First I started with a few drops, but then I learned that you can be generous, the more lemon aroma, the better! Back home, I already made it twice and here’s the recipe for you. If you feel like a quick, but scrumptious breakfast, or if you’d like to impress your guests at your next dinner party, flip some crêpes in the pan and buy a bunch of lemons.

Another treat, a savoury buckwheat galette, was just as good and included ham, cheese, and an egg. It was actually so good that I might also share this recipe with you in the near future.

And if you’re not into citrus, try one of these recipes:

Crêpes Caramel au Beurre Salé

Crêpes Suzette

Crêpes with Sweet Sour Cream

Crêpes au Citron

 

Crêpes au Citron

Crêpes au Citron

Makes about 15-20 crêpes

plain flour, sifted, 260g / 2 cups
granulated sugar 50g / 1/4 cup, plus more to sprinkle the crêpes
fine sea salt 1/8 teaspoon
organic eggs 4
milk 1/2l / 2 cups and 2 tablespoons
butter, to cook the crêpes
fresh lemons, cut in half, about 2-3
fresh mint leaves, a small handful (optional)

In a large bowl of a stand mixer fitted with a whisk, mix the flour, sugar, salt, eggs, and milk until smooth; let the batter sit for about 10 minutes (at room temperature) to 1 hour (in the fridge).

In a large, heavy or non-stick pan, melt half a teaspoon of butter on medium-high heat. Pour in a ladle of the dough, holding the pan in your hand and turning it so that the dough spreads evenly and very thinly. The crêpes won’t need more than 30-60 seconds on each side once the heat is set right. When the crêpe is slightly golden on both sides, sprinkle with a little (!) sugar, fold twice so that it forms a triangle, and transfer to a large plate. Cover with a large plate or lid. Continue with the remaining batter until you have about 15-20 crêpes. You should always melt 1/2 -1 teaspoon of butter in the pan before you cook the next crêpe.

Serve the crêpes warm, sprinkled with additional sugar to taste, drizzled with freshly squeezed lemon juice (to taste), and decorate with a few mint leaves. Bon appétit!

Crêpes au Citron

 

Crêpes au Citron

 

Crêpes au Citron

 

Crêpes au Citron

 

Crêpes au Citron

 

Crêpes au Citron

 

Crêpes au Citron

Laurel Kratochvila’s Marzipan-Ribboned Challah Knots

Marzipan-Ribboned Challah Knots

I don’t even remember how it started. It must have been a few years ago when my man and I welcomed a new tradition: coffee dates. Whenever we find time to take an hour off work, we squeeze in a dark Italian espresso or a creamy cappuccino, happily enjoyed in one of the countless cafés in our area. And on Saturdays – overly excited by the luxury of having plenty of free time – we often stretch it into a lunch-teatime-aperitif date. Just the two of us, chatting about whatever’s on our mind, no plans or duties, just lingering until we decide to move on.

On one of these dates, we went to the new Shakespeare and Sons / Fine Bagels. The book shop and bakery used to be close to where we live, but the two owners, Roman and Laurel, had to transfer their cafe and literature business to a new location. That was the first time I tried Laurel’s absolutely outstanding chocolate rugelach, which blew my mind and made me want (or rather have to) meet the woman behind this treat.

When we met, our chat led to a Meet In Your Kitchen feature (including my beloved rugelach recipe), but most importantly, I found a woman who’s a great inspiration. Laurel loves food, she’s obsessed with baking, she’s gifted with an unbelievable amount of energy, and when you talk to her, you can see her beautiful soul. She’s honest, critical, and crazy enough to overcome her fears and jump into the next adventure. Nosh Berlin is her new baby, a Jewish food week, starting March 17th. It’ll be a week packed with talks, feasts, and Jewish food. I already booked my tickets for two events, Molly Yeh is coming on the 22nd and I didn’t dare to miss The Gefilte Ball on Thursday. You can find the program of all the events below or on the Nosh Berlin website.

When I met Laurel for a coffee a couple weeks ago to hear everything about her exciting events, I nibbled on my obligatory rugelach and she chose a new creation, her current obsession: a marzipan-ribboned challah knot. She looked so happy whenever she took a bite of her yeast bun that I thought, I need this recipe. Laurel is a nice person who loves to share, I didn’t even need to beg her. And here it is, fluffy yeast buns, not too sweet, generously filled with marzipan, and so good, that I ate five of them in a day and a half. Laurel only uses egg yolks, melted butter, and water in this recipe. She uses bread flour, however I replaced it with white spelt flour that comes to use in all of my baking recipes. I had to add a little more flour and I think that a bit more wouldn’t have harmed the texture, but helped the knots to keep their shape a bit better and avoided cracks on the surface. As you can see in the pictures, my knots turned into roundish buns in the oven. I didn’t mind, challah knot or bun, I love Laurel’s latest creation.

Marzipan-Ribboned Challah Knots

Nosh Food Festival

– Friday, March 17th – Kiddush: North African Jewish dinner by Yuval Belhans and Mayaan Meir

– Sunday, March 19th – The Nosh Market at Markthalle Neun
Oma and Bella: Movie and a Nosh at Babylon Berlin

– Monday, March 20th – The JCC Krakow presents Jewish Polish Food History. Talk and a tasting

– Tuesday, March 21st – What Jew Wanna Eat? Amy Kritzer, visiting chef from Austin, Texas, presents creative Passover cooking. 

– Wednesday, March 22nd – Molly Yeh and Luisa Weiss: Cookbooks, Blogs, and Jewish Baking

– Thursday, March 23rd – Nosh Berlin and Shtetl Neukölln present The Gefilte Ball. Talk and demo with Jeffrey Yoskowitz of The Gefilte Manifesto followed by a klezmer ball.

– Friday, March 24th: Night of Shabbat Supper Clubs

There will also be a couple talks on various Jewish food topics at the Fraenkelufer Synagogue and a showing of Cafe Nagler with a presentation on pre-war Jewish cafe and restaurant life. Additionally, there are Jewish cookery classes all week at Goldhahn and Sampson in Charlottenburg.

Marzipan-Ribboned Challah Knots

 

Marzipan-Ribboned Challah Knots

Marzipan-Ribboned Challah Knots

 

If you decide to double the recipe, use only 9 egg yolks, which is Laurel’s original recipe.

Makes 7 challah knots

organic egg yolks 5, plus 1 egg white, beaten, for the glaze
butter, melted and cooled, 40g / 3 tablespoons
water 175ml /3/4 cup
bread flour (or white spelt or unbleached wheat flour),  410-480g (3 cups plus 2 tablespoons – 3 2/3 cups), plus more if the dough is too sticky
granulated sugar 100g / 1/2 cup
fast-acting yeast 1 1/4 teaspoons
fine sea salt 1 teaspoon
marzipan, cut into 7 pieces, 150g / 5 ounces
poppy seeds 1 tablespoon, for the topping

In a medium bowl, whisk the egg yolks and butter. Add water and whisk until well combined.

In the large bowl of a stand mixer, whisk together the flour (410g / 3 cups plus 2 tablespoons), sugar, yeast, and salt. Add the liquid mixture and, using the paddle attachment, mix for about 1 minute until combined. Replace the paddle attachment with the dough hook and knead for about 10 minutes. I use setting ‘4’ on my KitchenAid. Add more flour if the dough is too sticky, but mind that it should stay soft. If you prepare the dough by hand, keep kneading an extra few minutes. Transfer to a clean, oiled bowl, cover with a kitchen towel and let rise in a warm place, or preferably in a 35°C / 100°F warm oven (conventional setting), for about 60-70 minutes or until spongy. When you poke the dough, the indentation of your finger shouldn’t spring back.

Punch the dough down and then turn out onto a floured work surface. Give it a quick knead to form it back into a ball and then cut 7 equal pieces. Cover with a tea towel and let rest for about 15 minutes.

Line a baking sheet with parchment paper.

Once rested, roll the dough into logs (about 25cm / 10″ long) and then gently press flat. Lay a strip of marzipan lengthwise down the middle of the flattened log (using my hands, I first rolled each piece of marzipan into a long log) and then fold the log lengthwise in half, so you have a marzipan-filled log (see first picture). To fold the log into a knot, make an overlapping circle and then wrap the upper end under and then up through the middle (see first picture).

Preheat the oven to 175°C / 350°F (convection setting).

Once all 7 knots are folded, transfer to the lined baking sheet and brush with the beaten egg white. Laurel puts a little simple syrup in the egg glaze to add some extra sweetness, I left mine plain. Let them rise for about 30 minutes or until puffy. Glaze the challah knots with egg whash a second time then sprinkle with poppy seeds.

Bake for about 20 minutes or until the challah knots are golden brown and shiny.

Marzipan-Ribboned Challah Knots

 

Marzipan-Ribboned Challah Knots

 

Marzipan-Ribboned Challah Knots

 

Marzipan-Ribboned Challah Knots

 

Marzipan-Ribboned Challah Knots

 

Marzipan-Ribboned Challah Knots

Winter Caprese: Blood Orange, Beetroot, and Mozzarella di Bufala

Winter Caprese: Blood Orange, Beetroot, and Mozzarella di Bufala

I’m sure that I can smell it, I can hear it, if not even feel it on my skin. The promise of spring is in the air. The birds sitting on the naked branches of the tree in front of our living room window know more than us and they sing it out loud. Their voices vibrant and full of energy, they herald winter’s nearing end.

With me, it’s the same every year, I get impatient, frustrated. I can’t wait to pull shorts and dresses out of my wardrobe, and sit outside in one of the city’s cafés on a lazy Saturday afternoon, decadently sipping on a glass of chilled white wine. I want to see ripe tomatoes, lush basil, and plump peas on my kitchen table. I already dreamed of a colourful caprese salad waiting for me on a plate – and then I started to think “Wait, it’s February, hold on!”. But how about a little creativity and open mindedness, what about a winter caprese? There’s mozzarella di Bufala in my fridge, sweet blood oranges replace the tomatoes, and boiled beetroot adds an earthy tone that goes unbelievably well with both the fruit and the cheese. I sprinkled it with a sweet date syrup vinaigrette, but maple syrup would be just as good, and a handful of fresh basil leaves (a hint of summer). It was one of the best lunches I’ve had in a while.

Tomorrow’s the start of the crazy season again, carnival’s back! If you’re looking for some traditional sweet treats for yourself and your loved ones, try one of these sticky fried gems:

German Berliner 

Greek Loukoumades

Maltese Zeppoli

Winter Caprese: Blood Orange, Beetroot, and Mozzarella di Bufala

Winter Caprese: Blood Orange, Beetroot, and Mozzarella di Bufala

Mind that the beetroot has to cook for about 45 minutes.

Serves 2 for lunch or 4 as a starter

medium beetroot 1
bay leaf 1
small blood oranges, peeled and sliced, 4
mozzarella di Bufala, drained and torn into 2 or 4 pieces, 125g / 4 1/2 ounces
fresh basil leaves, a small handful
black peppercorns, crushed in a mortar (optional)

For the vinaigrette

olive oil 3 tablespoons
balsamic vinegar 1 tablespoon
white balsamic vinegar 1 tablespoon
date syrup (or maple syrup) 1/2-1 teaspoon
fine sea salt
ground pepper

Bring a medium pot of salted water to the boil, add the beetroot and bay leaf and cook for about 45 minutes or until the beetroot is tender (prick with a skewer to check). Rinse with cold water and let it cool; then peel and slice the beetroot.

For the vinaigrette, in a small bowl, whisk the olive oil, both vinegars, and the date syrup. Season with salt pepper and additional date syrup to taste.

Arrange the beetroot and blood orange in a circle on the plates, place the mozzarella in the middle. Drizzle with the vinaigrette (you might not need all the dressing) and sprinkle with basil and crushed pepper. Serve immediately.

Winter Caprese: Blood Orange, Beetroot, and Mozzarella di Bufala

 

Winter Caprese: Blood Orange, Beetroot, and Mozzarella di Bufala

 

Winter Caprese: Blood Orange, Beetroot, and Mozzarella di Bufala

 

Winter Caprese: Blood Orange, Beetroot, and Mozzarella di Bufala

Marbled Red Wine and Chocolate Cake

Marbled Red Wine and Chocolate Cake

Let’s start this beautiful Sunday with some happy news:

The Eat In My Kitchen book is one of Food52’s ’15 Piglet Community Picks 2017′! Thank you so much for your book love and support! And if I may ask you for a little more support, it would be fantastic if you could write a review of my book on Amazon, it can be a quick one, but it would help me a lot. Here are the links:

Amazon.com

Amazon.co.uk

Amazon.de

So, back to my kitchen:

I’ve always had a sweet tooth, but I’m a bit of a piggy at the moment. There isn’t a single day without cake on our table. Be it baked by myself, or a luscious piece of New York Cheesecake or hazelnut mascarpone torte from my favourite confectionary around the corner; or those ultra soft and spongy yeast rolls and buns from a bakery – also just around the corner – that I only discovered a few months ago. I need my sugar no matter what my responsible mind tries to convince me of. Maybe I should have a day or two without it, I don’t care. I’m the happiest person in the world when I’m snuggled into my beloved Butterfly Chair – that’s currently covered in sheep fur for seasonal reasons – with a cup of Earl Gray tea on my lap and a large piece of cake close at hand.

Last week I had even more reason to bake, two birthdays in the calendar called for a sweet feast. I made the Poppy Seed and White Chocolate Babka that I shared with you last Sunday, peanut butter meringues (the recipe still needs some tweaking, but it’ll come up soon), and a marvelous marbled red wine and chocolate cake. It’s a marriage between my long loved Red Wine Cake and my classic Chocolate Marble Bundt Cake – I couldn’t be more satisfied with the result. It’s a little less sweet than my original pink wine creation due to the bittersweet chocolate batter swirled in and it’s just perfect. Imagine a large bite of this fluffy cake covered in sticky red wine glaze melting in your mouth. Heaven.

Marbled Red Wine and Chocolate Cake

 

Marbled Red Wine and Chocolate Cake

Marbled Red Wine and Chocolate Cake

Makes 1 Bundt cake

breadcrumbs, for sprinkling the pan
organic eggs, separated, 6
fine sea salt 1/8 teaspoon
plain flour 300g / 2 1/3 cups
baking powder 3 teaspoons
ground cinnamon 2 teaspoons
unsweetened cocoa powder 2 teaspoons, plus 30g / 1/3 cup for the chocolate batter
butter, at room temperature, 210g / 3/4 cup plus 2 tablespoons
granulated sugar 250g / 1 1/4 cup, plus 1 heaping tablespoon for the chocolate batter
red wine 120ml /1/2 cup

For the icing / topping

icing sugar 220g / 2 1/4 cups
red wine 4-5 tablespoons
bittersweet chocolate, grated, 1 tablespoon

Preheat the oven to 180°C / 350°F (preferably convection setting). Butter a 23cm /  9″ Bundt pan and sprinkle lightly with breadcrumbs.

Whisk the egg white and salt until stiff, set aside.

In a large bowl, combine the flour, baking powder, cinnamon, and 2 teaspoons of the cocoa powder.

In the large bowl of a stand mixer, fitted with the paddle attachment, beat the butter and 250g / 1 1/4 cup of the sugar for a few minutes until fluffy. Add the egg yolks, one at a time, and continue mixing until thick and creamy. Add the red wine and mix until well combined. Using a wooden spoon, fold the egg white and the flour mixture into the butter mixture, alternating about 1/3 at a time, combining well in between.

Scrape half the batter into the prepared Bundt pan. Stir the remaining cocoa powder (30g / 1/3 cup) and sugar (1 heaping tablespoon) into the remaining batter, mix until well combined. Dollop the chocolate batter on top of the lighter batter and spread carefully. Using a small fork, swirl through the 2 batters, carefully from top to bottom, pulling slowly once all the way through the pan. Bake for about 40 minutes (slightly longer if using a conventional oven) or until golden and spongy. Check with a skewer, it should come out clean. Let the cake cool for 2-3 minutes, then shake the pan a little and flip the cake onto a plate to cool completely. If the cake won’t come out, place the warm Bundt pan into a large bowl filled with cold water. This will help loosening the cake from the pan.

For the icing, in a medium bowl, whisk the icing sugar with 4 tablespoons of red wine until smooth. Add more wine if the mixture is too thick. Drizzle the icing over the cake and sprinkle with chocolate while the icing is still soft. Enjoy!

Marbled Red Wine and Chocolate Cake

 

Marbled Red Wine and Chocolate Cake

 

Marbled Red Wine and Chocolate Cake

 

Marbled Red Wine and Chocolate Cake

 

Marbled Red Wine and Chocolate Cake

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