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Tartine breakfast

26 Jun

tar·tine

(tär-tēn′)

n.

A French open-faced sandwich, especially one with a rich or fancy spread.

 

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Rich or fancy spread, that is the question here. I tend to go with fancy and colorful. And most important of all: Tartine sounds nice (better than bread breakfast). You will find lots of varieties of tartine bread or sandwiches in countries where bread is part of the daily food plan.

A few that I can think of are:

Brotstulle – Germany

Sandwich – UK/US and other English speaking countries

Chlebíček – Czech Republic

Smørrebrød- Sweden and Denmark

Bocadillo – Spain

Tartines are allrounders: They are great for breakfast, lunch and dinner. All you need is bread and a topping of your choice. I prefer colorful toppings and try to make my tartines healthy. As you can see in the picture, I used avocado, radish, tomato and egg. When I made this tartine I immediately had a good start into the day.

Two tipps that I have for you:

  1. Toast the bread before you put the topping on it (unless you use very fresh and fluffy bread)
  2. Use an oily base like butter, olive oil or sour cream

Next time you make your own tartine, do not forget to include colorful and healthy ingredients and you will see how happy this tartine will make you :)

Wishing all of you a good start into the week!

Mini Franzis (Franzbrötchen)

24 Jan

Hamburg is my home base. A very lovely city that is not as hyped as other European cities (Berlin, London, Paris) and my hidden gem with loads of outside activities to do, secret spots to discover off the path, a varied culinary scene and the best about it: Some traditional Hamburgeois foods. Nothing too fancy. Simple and tasty. That`s what is Hamburg to me.

Why not take the occasion to introduce you to what Hamburg has to offer.

Franzbrötchen

My number 1 is our local answer to French croissants called Franzbrötchen (Franz roll for a literal translation). Franzbrötchen are sweet cinnamon buns and in most bakeries you will find them with varieties of toppings (pumpkin seed, sunflower seed, chocolate). They are a very good accessory for your weekend breakfast table.

They look very artsy and I have not dared to bake them on my on so far. It turns out that making them is not difficult at all so I recommend that you give it a try. The more difficult part about the recipe is to get the yeast dough right. Follow those steps and I am sure you will succeed:

Ingredients (for 10-12 small rolls)

Yeast dough:

125 ml milk

35g butter

250 g wholewheat flour

1 teaspoon dry yeast (or 1og fresh yeast)

35 sugar

1 egg

1 pinch of salt

Topping:

40g butter

40g brown sugar or honey

1.5 tablespoons cinnamon

3 tablespoons seeds (e.g. pumpkin or sunflower)

2 tablespoons milk

Preparation:

1) Heat up the milk to medium temperature (no boiling) in a small pot, then add the butter and let it melt, too.

2) In a bowl, combine the flour with the yeast and a pinch of salt. Mix in all other ingredients: The milk-butter-liquid, sugar and egg. Stir by hand or with a hand mixer until the dough is smooth and gooey. Put the dough aside (minimum room temperature at 18 degrees or warmer) and let it double in size. Meanwhile start preheating the oven at 180 degrees Celsius (350 degrees Fahrenheit).

3) Now comes the topping: Melt the butter and combine with the sugar, cinnamon and seeds.

4) Knead the dough once more and roll it out to a square on a dry surface sprinkled with flour. Your square should be the size of 20x60cm rectangle.
5) Apply the topping and roll the dough. Cut small, 7cm wide trapezes (picture 1)
6) Turn the trapeze on the long side and gently press a hole in the middle using a spatula or a rolling pin (picture 2+3).
7) Lay out the rolls on a baking tray leaving enough space between them so the don’t stick together while baking and brush the rolls with milk before you put them in the oven. Don’t forget to grease the baking tray or line it out with baking paper.
8) Bake for 10-12 min until golden and serve while still warm.
Picture 1:  Apply the topping on the dough and roll it. Cut small, 7cm wide trapezes.

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Picture 2: Turn the trapeze on the long side

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Picture 3: Press a hole in the middle using a spatula or a rolling pin

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Picture 4: Leave enough space on the baking tray and brush the rolls with milk before you put them in the oven

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Inspired by this German recipe: http://www.oetker.de/rezepte/r/franzbroetchen.html

Fruit & nut cake

18 Oct

What is a good alternative to a breakfast cereal or porridge? If you like sweet for breakfast then my answer is: Cake. Not that it has to be a large piece with whipped cream. I am looking for something healthy that gives me an energy boost for the day.

Today I tried out a wholegrain recipe with nuts and a lot of fruit. Delicious it was. Top it up with butter, jam or honey and a coffee and I guarantee you an excellent start into the day!
Fruit & nut cake

Ingredients

2oog wholegrain wheat flour

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon ground cloves

1 pinch of salt

1/2 cup brown sugar

1/2 cup hazelnuts

1/4 cup raisins

Fruit in sirup (e.g. walnut, fig, grapes, orange, lemon) – I used 2 walnuts, 2 tablespoons grapes and 2 large orange slices

1/2 cup buttermilk

1/2 cup water

1 egg

Preparation

  1. Preheat the oven at 220 degrees Celsius.
  2. In a bowl, combine the flour, baking soda, cinnamon, ground cloves and salt.
  3. Add the hazelnuts, brown sugar and raisins.
  4. Cut the preserved fruit into smaller pieces and add them to the bowl.
  5. Pour in the buttermilk and water bit by bit and stir well. The dough should not be too liquid.
  6. Mix in the egg.
  7. Transfer the dough into a baking pan and drizzle with sugar.
  8. Bake at 200 degrees Celsius for about 20 minutes.

Tip: If you experience difficulty finding fruit in sirup use dried fruit instead and leave it in a bowl with warm water for about 30 min before adding it to the dough. That way you allow the fruit to absorb water and it gets softer. Fruit in sirup is a delicacy in countries like Greece where the mild climate lets fruit grow in abundance. The sirup preserves the fruit and gives it a very juicy and sweet taste.

Simone’s home-made granola

22 Mar

Granola

Muesli and granola are my favorite breakfast meals. Paired with fruit they give you a powerful start into the day.

For a while I have been looking for a simple and kind of healthy granola recipe. I got inspired by Simone, our Airbnb host in Copenhagen, last weekend. She was so kind to invite us for breakfast on the Sunday morning and made us here home-made granola with yoghurt. Yummm.

I couldn’t resist to try my own version of it once back home and here is the result:

Ingredients:

Sunflower seeds

Pumpkin seeds

Sesame seeds

Raisins

Honey

Ratio: 1/2 cup of seeds & raisins on 1 large tablespoon honey

Simone used nuts as well (hazelnuts and almonds if I recall it right) and skipped the raisins. It’s up to you to decide which seeds or nuts you want to combine. Definitely use honey instead of brown or white sugar.

Preparation:

1) Preheat a pan and put a large scoop of honey in it as soon as the pan is warm (use medium heat, you don’t want to burn it)

2) While stirring let the honey melt. Then add your mix of seeds and raisins and keep on stirring.

3) Wait for the honey to caramelize. You will notice the caramelization by the change of color that will go from light brown to brown. Don’t wait for a dark brown nuance, that might burn your seeds.

4) Serve while still warm or let cool down and store in an air-tight container (e.g. Tupperware, glass jar).

P.S. Should you be planning a Copenhagen trip and not be sure about accomodation yet, I suggest to check out Simone’s apartment on Airbnb: https://www.airbnb.de/rooms/2547851

Liquid pleasures: Home-made smoothies

21 Oct

What’s healthier than ice cream? Smoothies. What’s better than juice? Smoothies. What makes you happy? Smoothies.

Voilà, I officially declare the smoothie our remedy for the upcoming winter months. My sister Becci believes in her breakfast smoothie. It took me a while to become a fan myself but now I think she is right. Smoothies without sugar added are an incredible refreshment and great start into the day. Maybe it is the bright color that fascinates. No, actually it is both: Taste and color!

Good news for you: There is very little that can go wrong with smoothies. All you need is a decent blender and you are ready to start smoothie-mania.

Red smoothie

I have prepared a selection of my favorite smoothies for you (quantities make 1-2 servings). Feel free to mix and match veggies and fruit:

Pink Power (see picture above)

Red beet (1/2 piece)

Banana (1 piece)

Soy milk or coconut milk (1 cup)

Vanilla flavoring or sugar (1 spoon)

Coconut flakes for decoration

Cucumber Mellow

Cucumber (1/2 piece)

Lemon (juice of 1/2 fruit)

Buttermilk (1 cup)

Pepper and Sweet Paprika as seasoning

Green and white smoothie

Green Zombie Variations (see picture above)

(1)

Spinach leaves (1 handful)

Soy milk (1 cup)

Coconut flakes (1-2 tablespoons)

(2)

Spinach leaves (1 handful)

Banana (1 piece)

Soy milk or butter milk (1 cup)

Lin seeds (1-2 tablespoons)

Cinnamon (1 teaspoon)

Coconut flakes (1-2 tablespoons)

Honey (1 tablespoon)

(3)

Diced apple (1 piece)

Banana (1 piece)

Spinach leaves (1 handful)

Lemon (juice of 1/2 fruit)

Celery (optional, 1 stick)

Fresh ginger (optional, 1 inch)

Tropical Breeze

Banana (1 piece)

Mango (1/2 piece)

Orange juice (1 cup)

Banana Classic (see picture above)

Banana (1 piece)

Milk or vanilla flavored soy milk (1 cup)

Ice cubes (3-4 pieces)

Weekend treat

Diced pineapple (1 cup)

Frozen or fresh raspberry (1/2 cup)

Soy milk (1 cup)

Mint leaves (a few leaves)

Crumbled chocolate muffin (1/2 piece)

Preparation:

1) Clean, peel and cut all ingredients as needed. Then add them to your blender and mix for 1-2 minutes until the liquid is smooth. Add 2-3 ice cubes if you like or a little water if the smoothie mixture does not come out liquid enough.

2) The smoothies can be stored in the fridge for a few hours but should be consumed the same day.

No preservatives are used: Therefore, the smoothie`s color can change quickly and they look and taste better if consumed immediately.

Portuguese tomato jam (doce de tomate)

17 Aug

Tomato jam? Wouldn’t you normally use fruit to make jam? That is right and yet it is also what make this jam so fabulous. It’s my latest discovery from Portugal. I recently spent a weekend in Lisbon and Cristiana, a Portuguese friend of ours, told me to try it. I would have not imagined that ripe, caramelized tomatoes and a sip of Port wine could create such a mouth-watering delicacy.

While the tomato season is still on,  I strongly recommend you to get at least 1 kilo (2 pounds) of very ripe tomatoes and to give it a shot yourself. The good thing about jams is that you barely cook them for longer than 10-15 min. You want to avoid caramelizing your ingredients too much because that would change the taste. The trick is to let the water evaporate a little bit and then to seal the jam in jars while it is still hot.

For one kilo of tomatoes, you will need 3 medium size glass jars of 160 ml (5 oz) as shown in the picture.

The jam is fantastic on whole grain bread or with a slice of cheese (e.g. goat cheese) or meat (e.g. steak).

Doce de tomate

Ingredients:

1 kg tomatoes (very ripe)

370 g brown cane sugar

50 ml port wine (preferred kind: Ruby port)

1 pinch ground cinnamon

1 pinch ground cloves

1 tablespoon lemon zest (from an untreated lemon), about 1 tablespoon

Preparation:

1) In a large pot, cook the tomatoes until the skin comes off (this takes about 10 min). Drain the tomatoes under cold water and immediately take off their skin. In a blender, process the tomatoes. Transfer the tomato sauce back into your cooking pot.

2) Stir in the sugar, port wine and season with cinnamon, cloves and the grated lemon zest. Bring to a boil at maximum heat and cook for 5-10 min. Stir well while you keep the jam at high temperature.

3) As soon as the texture becomes jelly, lower the heat and simmer for another 5-10 min.

4) Sterilize the glass jars by dipping them in boiling water or by pouring hot water over them. Use a pair of tongs, you can easily burn your fingers.

5) Fill in the jam up to the top of the jar and fix the lid tightly. For my jars I used rubber rings and metal clamps, a normal lid will do as well.

6) Store the jam in a cool, dark place or in the fridge. Sealed jars should last you at least 6 months.

Tip:

Add a pinch of pepper and chili powder for a little kick.

 

 

 

Red wine chocolate muffins (Rotweinkuchen)

6 Jul

Have you ever wondered what to do with leftover red wine apart from pouring it down the sink? Cook with it :) Red wine sauce, coq au vin…and red wine cake, that’s what comes to my mind when I think of how to use wine in the kitchen.
I am planning on starting a muffin challenge with my readers soon so stay tuned for more. This red wine chocolate muffin recipe is my first teaser and is both a great breakfast or a delicious desert after dinner.
Redwine chocolate muffin
Ingredients (makes 12 muffins):
1 cup soft butter or margarine (I like to use vegan Alsan)
1 cup flour
1 cup sugar
1 cup red wine
4 eggs
cinnamon, vanilla aroma, ground cloves (optional), baking powder (1 tablespoon)
cocoa powder to color the dough (2-3 tablespoons)
1 pack chocolate chips

 

Preparation:
1) Preheat the oven to 180 degrees Celsius or 350 degrees Fahrenheit.
2) In a large bowl, whisk the butter until soft. Then add the sugar and the eggs and mix well.
3) Flavor the dough with cinnamon, vanilla aroma and ground cloves.
4) In a separate bowl combine the flour with the baking powder.
5) Now start stirring in a bit of the flour/baking powder mix, then subsequently add red wine and flour mix until the dough is smooth.
6) Finally, add the cocoa powder and the chocolate chips.
7) Fill the dough into muffin forms or in a cake pan that you have greased with butter or oil and bake for 20-50 min (20 min for the muffins, 50 min for the cake).
Tip: Serve with whipped cream while still warm. 

Meeting bacon & co: Sunday brunch time

30 Mar

This morning I had a creative start into the day. I woke up and went straight to the kitchen to prepare a nice little Sunday brunch. I proudly present:

Bacon & Co.

 

This brunch table reminds me of a still life painting. What you see arranged here are puff pastry wedges with red cabbage and goat cheese crumbles and bacon cheese muffins, accompanied by avocado, tomatoes and grapes. Both meals are oven baked and do not require a lot of prep time. With the spring time coming, enjoy a nice Sunday sunshine brunch!

Puff pastry wedges with red cabbage and goat cheese crumbles

Ingredients:

1 pack puff pastry (or 1 roll pie crust)

1 glass red cabbage (Rotkohl)

2 tablespoons crumbles goat cheese

Cumin

Preparation:

Before you start preparing, preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit).

1) Cut the puff pastry into small rectangles. With your fingers, twist the ends together.

2) Fill with red cabbage and sprinkle with goat cheese and cumin (optional).

3) Cover a baking tray with baking paper and bake the puff pastry wedges until they are slightly brown (about 10 min). Serve warm.

Bacon cheese muffins

Ingredients:

Bacon stripes

4 eggs

1/2 cup milk

1/2 grated cheese (e.g. pizza cheese)

salt, pepper, sweet paprika powder

spring onion for decoration

Preparation:

1) In a bowl whisk together the eggs, the milk, the cheese and the spices.

2) Take a muffin baking pan and lay out the bacon stripes cross-wise. Then pour over the egg mixture and place in the oven for about 20 min. The muffins are done as soon as the egg mixture is firm.

3) Decorate with spring onions and serve warm.

Side dish

Arrange a plate with sliced tomato, avocado, apple, and grapes.

Schese’s banana pancakes

1 Sep

Oh gosh, I have been absent for a while. Sorry for that. I was gone for my summer vacation, spending a month in the US, road tripping around the country and enjoying two very laid back weeks on the beach in Charleston, South Carolina. The good news: I had time to cook and take loads of food pictures for you. Now I am sorting out the material and I promise a few interesting posts in the next weeks.

Another thing to know: Fourchette&Knife is now on Facebook. Please like my page, I will use it to post ideas & spontaneous impressions on a daily basis. My recipes and reviews will remain here.

https://www.facebook.com/fourchetteknife

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The banana pancakes I am presenting to you today is one of my favorite Sunday breakfasts. They resemble American style pancakes and the banana can be substituted with other fruit or left plain. That’s up to your taste.

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Ingredients (about 15 pancakes, serves 4-5 people):

1,5 cups flour

1 tablespoon baking flour

2 spoons raw sugar

1 pinch of salt

1 cup milk

1/2 cup plain yogurt

2 eggs

2 tablespoons vegetable oil

2 bananas, cut in mouth big pieces

Preparation:

1) In a bowl, combine the flour with the baking powder, the sugar and the salt. If you like cinnamon, add a pinch of it.

2) In another bowl, blend together the milk, the yogurt, the oil and the eggs.

3) Add the liquid mixture to the flour, then the bananas and blend all together.

4) In a pan, heat 1/2 spoon of oil and cook your pancakes from both sides. Sprinkle with oil before every set.

5) Decorate with maple sirup, jam of your choice and yogurt.

Bread pudding

31 Aug

Dear blog readers, I am very sorry for my abstinence. Today is the last day in August and I am posting my first entry of this month. Summer time is vacation time and I spent mine on the beautiful US West Coast. Our camping meals turned out very simple and we only had sporadic internet connection, which explains why I haven’t posted new recipes in a while.

But now I am back and I would like to introduce you to a simple recipe for which you can use some leftovers from your kitchen (e.g. old bread). The variation I am presenting you is made with banana and chocolate. Bread pudding tastes equally great with a hot vanilla pudding topping, apple & cinnamon topping, or a raspberry crumble topping. The choice is yours :)

Ingredients

Old bread (any kind, without crust, I used 3 wholewheat English breakfast muffins), cut into bite size cubes

4 eggs

1 cup whole milk

1/2 cup sugar

1 pinch salt

1 banana

a few tablespoons nutella or one (dark) chocolate bar

Preparation

1) Prepare the bread: cut of the crust and dice it into mouth big cubes and place them in a baking pan (slightly butter the baking pan).

2) Prepare the pudding mix: Combine the 4 eggs with the milk, sugar and salt.

3) Soak the bread cubes in the pudding mix for at least 3 hours, almost all liquid should be soaked up by the bread before you bake the pudding.

4) Slice the banana and evenly spread it over the bread cubes. Add a few spoons of nutella or a few pieces of chocolate, then sprinkle with sugar.

5) Bake at 170 degrees Celsius (325 degrees Fahrenheit). For the first 30 min, cover the bread pudding with foil. Then remove cover and bake for an additional 30 minutes until golden brown.

Tip: The bread pudding tastes best if served warm as dessert or even for breakfast.

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