eat in my kitchen

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

Tag: biscotti

Earl Grey Biscotti with Almonds and Raisins

Earl Grey Biscotti with Raisins and Almonds

My perfect weekend includes a relaxed stroll through the market on Saturday morning (not too early though), a vast breakfast with bacon, eggs, and sandwiches, followed by some minor flat projects, such as rearranging a shelf in my kitchen. Not more than one shelf, it’s the weekend after all. The afternoon can be filled with a walk at one of Berlin’s lakes, or exploring an undiscovered neighbourhood and a hot chocolate at a cosy café. A visit to a couple exhibitions at some of my favourite museums in the city is also an option. There are always so many amazing art shows and at the moment, I’m far from keeping up. This week it’s Jackson Pollock at the KunstHalle showing his grand work Mural from 1943 and we managed to see it – it’s breathtaking! In the evening, we may have some friends over for dinner, or maybe it’s just the two of us enjoying a bottle of wine and an extensive meal. And if I’m lucky, we’ve got an invitation to a friend’s house. This week it was my aunt Ursula and my uncle Uwe, their cooking is divine, the wine as well, and the company is always the best. I love to cook, especially in the evening, to calm down and relax after a busy day, but once in a while it feels so good when someone else takes care of you and invites you to join their scrumptious culinary adventures.

Sunday’s next: Sleeping in is given, breakfast is a little more luscious than the day before and can easily extend into the early afternoon. I can’t sit at the table and eat all day, I need a little activity even on a lazy Sunday, and some time on my own. So I bake, just me and my mixer, bowls, and sweets in the kitchen, some music from the vinyl player and I’m happy. I can’t start my baking projects too late as at 6, the preparation of our weekly Sunday-pizza ritual begins.

In between, I also manage to squeeze in our obligatory tea time: A cup of English tea and some cookies. I made these Earl Grey biscotti with almonds and raisins a couple days ago and they taste so good that we enjoy them for breakfast, lunch, dessert, and tea time. The flowery aroma of the fragile tea leaves is present, I didn’t aim for a subtle hint that makes you guess what this distinct taste might be. It’s Earl Grey, presenting itself with confidence. I balance it out with the sweetness of the raisins, fruity orange zest, and the nutty almonds. They are nice and crunchy, perfect to dip into your tea or dark espresso, if that’s your kind of thing.

If you feel like biscotti but you’re not a big fan of Earl Grey, you can try these recipes here:

Espresso Chocolate Biscotti

Biscotti with a shot of Ouzo (inspired by my aunt Ursula)

Earl Grey Biscotti with Raisins and Almonds

 

Earl Grey Biscotti with Raisins and Almonds

Earl Grey Biscotti with Almonds and Raisins

For about 42 biscotti you need

butter, melted, 100g / 1/3 cup plus 1 tablespoon
Earl Grey tea leaves (loose leaf tea, not from tea bags) 3 1/2 tablespoons
plain flour 400g / 3 cups
baking powder 2 teaspoons
granulated sugar 200g / 1 cup, plus more for sprinkling the biscotti
freshly grated orange zest 2 teaspoons
fine sea salt 1/4 teaspoon
organic eggs 3
raisins 100g / 3 1/2 ounces
almonds, roughly chopped, 50g / 1 3/4 ounces

Preheat the oven to 180°C / 350°F (preferably convection setting) and line a baking sheet with parchment paper.

Whisk the tea leaves into the warm, melted butter and let it cool for a few minutes.

Combine the flour, baking powder, sugar, orange zest, and salt.

In a large bowl, using an electric mixer, beat the eggs until creamy, stir in the Earl Grey-butter mixture and mix until combined. Add the flour mixture and mix with the dough hooks of an electric mixer until just combined. Stir in the raisins and almonds, form a ball and divide it into 4 parts. Form each part into a long loaf shape (around 5cm / 2″ wide) and place them on the lined baking sheet. Bake for 25-28 minutes (slightly longer if using a conventional oven) or until golden. Take the loaves out of the oven and let them cool for 20 minutes.

Line a second baking sheet with parchment paper.

Carefully cut each loaf into 1 1/2cm / 1/2″ slices and transfer the biscotti to the lined baking sheets, sprinkle each one with a little sugar. Bake for 6 minutes, turn the biscotti over and sprinkle the other side with sugar. Bake for another 6 minutes or until golden brown. Transfer the biscotti to a wire rack and let them cool. Once completely cool, you can keep the biscotti in an airtight container for up to 10 days.

Earl Grey Biscotti with Raisins and Almonds

 

Earl Grey Biscotti with Raisins and Almonds

 

Earl Grey Biscotti with Raisins and Almonds

 

Earl Grey Biscotti with Raisins and Almonds

 

earlgreybiscotti16

 

earlgreybiscotti9

 

earlgreybiscotti10

Happy News: The Eat In My Kitchen Cookbook & Espresso Chocolate Biscotti

Espresso Chocolate Biscotti

An exciting email from New York changed my life! Holly La Due from Prestel/ Verlagsgruppe Random House asked me if I’d be interested in writing a cookbook filled with my recipes, stories and photographs. I had to read this email twice before I ran to my boyfriend who was still in bed, it was 7 in the morning, I put the laptop on his chest and made him read the email to me again. I screamed and laughed out loud hysterically!

Holly is the most patient and helpful editor any author could ask for, she has been following eat in my kitchen for a while and I felt pretty soon that we’re a very good match. So the past few weeks were filled with lots of excitement and many, long Skype calls across the Atlantic. Discussing how we’re going to do this together, talking about our ideas and our vision for the book which will be published in English and in German. Prestel is highly renowned for its publications in art, design and architecture so I don’t have to worry about the aesthetic development of my book. With a great publisher behind me, I have the wonderful freedom to fill almost 300 pages with many new recipes, some blog classics and my own photography. After working only digitally on the blog, it feels like a natural transition into the physical world, everything you find on my blog, my style of cooking and baking and my photos, will be merged into the pages of the Eat In My Kitchen cookbook. There will be many more of my salads, soups and vegetable creations, meat and seafood recipes, sandwiches, and there will be lots of baking happening as well. The American Eater brought it to a point a few days ago, “comfort food with a Mediterranean palate”. My German upbringing, my mother’s cooking in particular, my boyfriend’s Maltese/ American family, many summers spent in Malta and Gozo, these are my influences in the kitchen, my never ending source of culinary creativity.

And now I can do what I love so much, I can cook and bake even more, write new recipes and take many, many pictures so that all of us can hold this book in our hands next year. I feel so inspired, I have so many recipes on my mind, there’s so much energy and happiness that I can already feel coming from these pages.

It must have been around a year ago that some of you started to ask me about an Eat In My Kitchen book, a physical alternative to my blog’s online platform. I had never really thought about it before, although there were enough recipes to fill a couple books, it wasn’t on my mind. That changed in the past few months, to get so much support from all of you, so many emails from happy food lovers who enjoy my recipes so much, this experience let this idea ripen in my head, so Prestel asked me at the right time, I’m ready!

Although there are still quite a few months of work ahead of us before the big release day, which will be in the Fall of 2016, I know that we’ll need the time to create a book that touches and inspires everybody like the blog already does. Thank you for your ongoing support, thank your for your wonderful words and trust in my work!

The happiest regards from Berlin!

Meike xx

This much excitement asked for a kicking taste experience to feel that I’m actually not dreaming: crunchy biscotti, refined with espresso butter, spices, dark chocolate and hazelnuts. These little treats are so good with a cup of tea or a tiny black espresso, they are definitely for adults who need a moment of intense savouring, bittersweet and full of flavour!

You can read the first announcement of my cookbook on Eater here!

Espresso Chocolate Biscotti

 

Espresso Chocolate Biscotti

 Espresso Butter Chocolate Biscotti

For about 45 biscotti you need

butter, melted, 100g / 3.5oz
instant espresso powder 2 teaspoons
plain flour 400g / 14oz
baking powder 2 teaspoons
sugar 210g / 7 1/2oz
salt 1/4 teaspoon
five-spice powder (fennel seeds, star-anise, cloves, cinnamon, Sichuan pepper) 2 teaspoons
cardamom 1/4 teaspoon
organic eggs 3
bittersweet chocolate, roughly chopped, 120g / 4 1/4oz
hazelnuts, roughly chopped, 50g / 1 3/4oz

Set your oven to 180°C / 355°F (fan-assisted oven) and line a baking sheet with parchment paper.

Whisk the espresso powder into the warm, melted butter and let it cool for a few minutes.

Combine the flour, baking powder, sugar, salt and spices. In a large bowl, whisk the eggs until creamy and mix in the espresso butter. Add the dry mixture and mix with the dough hooks of your mixer until just combined. Stir in the chocolate and nuts, form a ball and divide into four parts. Form each into a long bread shape (around 5cm / 2″ wide) and place on the baking sheet, bake for 25 minutes. Take them out and let them cool for about 20 minutes.

Turn the oven down to 170°C / 340°F.

For the second round, cut each loaf gently into 1 1/2cm / 1/2″ slices and lay the biscotti flat on the baking sheet, sprinkle each one with a little sugar. Bake for 6 minutes, turn them over and sprinkle the other side with sugar. Bake them for another 6 minutes or until golden brown, put them on a wire rack and let them cool. You can keep the biscotti in an airtight container for days.

Espresso Chocolate Biscotti

 

Espresso Chocolate Biscotti

 

Espresso Chocolate Biscotti

 

Espresso Chocolate Biscotti

 

Espresso Chocolate Biscotti

 

Espresso Chocolate Biscotti

Biscotti with a Shot of Ouzo

Aniseed, Almond and Lemon Biscotti

This biscotti proves that cultural exchange leads to enrichment for us all! Originally, biscotti are from Prato in Tuscany. Also known as cantuccini, they are baked twice and filled with almonds. So far, my biscotti stuck to tradition but today I enhance them with a shot of Ouzo, the famous Greek aniseed spirit. The result is a mouth-watering Italian-Greek union! I add some aniseed to the dough and their taste comes through so much stronger thanks to the Ouzo. Together with the almonds and some lemon zest each crunchy bite creates an explosion on your taste buds!

My aunt Ursula told me about the Ouzo-biscotti combination and at first I had my reservations, but that soon changed! I have my biscotti with an espresso at lunch time as a delicious energy booster but they are also a great dessert with ice cream or custard. You could follow the Italian tradition and dip them in Vin Santo – or continue the Greek variation and enjoy them with a shot of chilled Ouzo!

Aniseed, Almond and Lemon Biscotti

Biscotti with Aniseed, Ouzo, Almonds and Lemon

For 46 biscotti you need

plain flour 400g / 14 ounces
baking powder 2 teaspoons
sugar 250g / 9 ounces
salt 1/4 teaspoon
aniseed, 2 tablespoons
butter, melted,  100g / 3.5 ounces
organic eggs 3
Ouzo (or any other aniseed spirit) 3 tablespoons
zest of 1 lemon
almonds, chopped roughly, 100g / 3.5 ounces

Set your oven to 180°C / 355°F and prepare a baking sheet with parchment paper.

Combine the dry ingredients (except the almonds and lemon zest) in a bowl. In a second bowl, mix the butter with the eggs, lemon zest and Ouzo for a couple minutes. Mix the dry mixture into the butter mixture with a spoon. Add the chopped almonds carefully. Divide the dough into four parts and form each into a long bread shape (around 5cm / 2″ wide). Place them on your baking sheet and bake for 25 minutes. Take them out and let them cool off for around 20 minutes.

Turn your oven down to 170°C / 340°F.

For the second round, cut each loaf carefully in 1.5cm / 1/2″ slices and lay them flat on the baking sheet. Bake for 6 minutes, turn the biscotti over and bake for another 6 minutes. Take the biscotti out when they turn golden and let them cool.

Aniseed, Almond and Lemon Biscotti

 

Aniseed, Almond and Lemon Biscotti

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