Almond Bars (French-style)

My last new addition to my Christmas cookies selection this year.  I have tasted this cookie somewhere years ago (I cannot remember when & where) but now, I must "die die" want to bake it. The ingredients for the batter are just noisette chocolates, butter, eggs, sugar & flour - spread on rectangular Oblaten (thin wafers) and sprinkled with almond slivers before baking.  No cutting out shapes at all!  Once baked, just cut into diamond shapes while still hot and sprinkle with icing sugar! It is worth the effort because the taste is delicious!

Ingredients (yields about 50-60 pieces):
6 pcs Oblaten or thin wafers (120 x 200 mm)

350 g butter (room temperature)
350 g fine sugar
6 egg yolks (medium-size)
200 g (2 bars) noisette chocolates from Milka
175 g flour

6 egg whites (medium-size)
a pinch of salt

200 g almond slivers (gestiftelte Mandeln)
icing sugar

Method:
Grate noisette chocolate into a bowl.

Arrange Oblaten on a baking tray and lightly brush the overlapping sections with water as shown.

In a mixing bowl, whisk butter, sugar and egg yolks until thick and creamy.  Add grated chocolate and mix well.  Then, gradually fold in flour and mix well.  In another mixing bowl, whisk egg whites and salt until stiff.  Fold into the butter/egg mixture.

Spread mixture on Oblaten evenly.  Then, sprinkle the almond slivers on top.

Bake in a preheated fan oven at a temperature of 160° C for about 35 minutes.  Once done, cut into diamond shapes while still hot and sprinkle with icing sugar.  Leave aside to cool down completely before storing in a tin.

Happy Baking!

Baked Chicken & Penne with Alfredo Sauce

In order to use up some left-over roast chicken from yesterday, I cooked this easy peasy noodle dish for lunch today.  I prepared a low calorie Alfredo sauce by using the same quantity for both chicken broth and low-fat milk instead of only milk.  Firstly, I sautéed minced garlic before adding the flour, chicken broth and milk followed by shredded chicken (skinless) and canned mushrooms. There are two options in serving this dish.  Serve it immediately once the noodles are mixed with the hot Alfredo sauce. Alternatively, add noodle mixture to a casserole dish and bake in a hot oven for half an hour. Tastes delicious both ways and I think the kids would love it!

Ingredients (serves 4):

250 g Penne noodles

15 g grated parmesan cheese

Ingredients for Alfredo Sauce:

3 pips garlic, to be peeled and minced

2 tbsp olive oil

3 tbsp flour

250 ml chicken broth or instant stock

250 ml low-fat milk (1.5%)

50 g grated parmesan cheese

salt & pepper to taste

250 g shredded chicken (cooked)

1 glass (280 g) sliced mushrooms

Method:

Cook noodles according to packet instructions.

In a medium-size pot, heat olive oil over medium heat and sauté minced garlic until fragrant.  Add flour and mix well by using a whisk.  Then, add chicken broth followed by milk and grated parmesan cheese.  Season with salt and pepper before adding the mushrooms and shredded chicken.  Bring to a light simmer, remove from heat and set aside.

Once noodles are done, pass through a colander and return noodles to pot.  Add Alfredo sauce and mix thoroughly.

At this stage, you may serve the noodles immediately.

Alternatively, add half quantity of noodle mixture to a casserole (24 x 19 cm) and sprinkle some grated parmesan cheese on top.  Repeat procedure with the remaining noodle mixture and parmesan cheese.  Bake in a preheated fan oven at a temperature of 180° C for 25 to 30 minutes.

Serve while it is hot!

Bon Appetit!

Peanut Butter Cookies

A non-traditional german cookie this time as I would like to bake something different. I added peanut butter and cane sugar in the dough mixture to achieve the peanut taste.  Easy to make and one can bake them a few days before they are decorated.

Ingredients (yields about 90 pcs):
250 g peanut butter
250 g butter (room temperature)
200 g fine sugar
200 g cane sugar
a pinch of salt
2 eggs
600 - 650 g flour

400 g bitter chocolate

Method:
In a mixing bowl, whisk peanut butter, butter, fine sugar and cane sugar until creamy. Add eggs and mix well.  Then, add salt and flour and knead by using the dough hook to a pliable dough.  Wrap dough in a cling wrap and leave in fridge for about 30 minutes.

Roll out dough and cut out circles with a diameter of 6 cm.  Bake in a preheated fan oven at a temperature of 155° C for about 10 minutes or until top is light brown in colour.  Once done, remove from oven and leave to cool down completely.

Melt chocolate in a bain-marie again and dip the cookies halfway.  Decorate with chocolate hearts and leave to dry completely before storing them in an airtight tin.

Happy Baking!

Baiserbusserln

A new german cookie which I am adding to my collection of Christmas cookies. These Busserln are mini in size and do not require much work.  The bases are simple biscuits and topped with meringues. The enjoyable part is to assemble them together with red or blackcurrant jam.

Base Biscuit Ingredients (yields about 100 pieces):
200 g flour
2 egg yolks
150 g butter (room temperature)
30 g fine sugar
1 tsp vanilla sugar
a pinch of salt

Meringue Ingredients:
3 egg whites
240 g fine sugar

100 g red or blackcurrant jam

Method:
In a mixing bowl, knead butter, egg yolks, sugar, vanilla sugar, flour and salt together to a pliable dough.  Wrap dough in a cling wrap and store in fridge for about 30 minutes.

Roll out dough on a well floured worktop to a thickness of 2.5 cm.  Cut out circles with a diameter of 2 cm.  Arrange on a baking tray which is lined with baking paper.

Preheat fan oven to a temperature of 165° C.  In another bowl, whisk egg whites. Gradually, add sugar to form a firm mixture.  By using a piping bag with a 1 cm diameter plain nozzle, pipe a small meringue spot on top of the bases as shown.

Bake in oven on the lowest rack for about 17-20 minutes.  Once done, leave to cool down completely.

In a small saucepan, heat jam over low heat and stir until smooth.  Leave aside to cool down a bit.  To assemble, join two Busserln together by spreading a little jam on the base.  Leave to dry completely before storing them in an airtight tin.

Happy Baking!

Baeckeoffa

A hearty stew for dinner on a cold Saturday evening.  This dish is very popular in Alsace, France and it is usually cooked with pork meat.  This time, I added goose meat along with cabbage, carrots, potatoes, onions, marjoram, parsley, thyme & bay leaf.  I used a traditional Baeckeoffa casserole which can be served directly on the dining table.   Otherwise, one can use a normal casserole with a lid. Tastes great when eaten with a crusty baguette.

Ingredients (serves 4):
2 goose legs (about 950 g)
40 g ghee or Butterschmalz
650 g potatoes, to be peeled and soaked in cold water
a bunch of flat parsley, to be washed, dried & plucked
a bunch of marjoram, to be washed, dried & plucked
200 ml chicken or poultry fond
300 ml Alsatian Silvaner or any non-alcoholic cooking white wine
300 g big onions, to be peeled & cut into wedges
500 g big carrots, to be peeled, halved & cut into 5 cm pieces
800 g cabbage, to be cut into strips (trunk removed), washed & drip dry
1/2 bunch of thyme, to be washed & dried
1 tiny bay leaf

250 g plain flour
2 tbsp cooking oil
125 ml water

Method:
Wash and dry goose legs.  Remove fat and skin - these are to be cooked in a saucepan over medium heat in order to extract the goose fat.  Remove meat from bones and cut into about 5 cm cubes. Leave aside.

Prepare onions, carrots and cabbage as shown.

Grease the base of casserole with 10 g ghee.  Thinly slice potatoes and arrange on the base of casserole in two layers:  sprinkle salt, pepper, parsley and marjoram on each layer.  Then, add poultry fond.

Heat 2 tbsp of goose fat in a big pan over medium heat and add goose meat.  Brown on all sides and season with salt & pepper, followed by 100 ml Silvaner.  Let it simmer lightly before adding to the casserole.

Wipe pan clean with kitchen paper.  Heat 10 g ghee over medium heat and add onion wedges. Stir-fry for about 2 minutes.  Then, season with salt and a good pinch of sugar, followed with 50 ml of Silvaner.  Let it simmer lightly before adding to the casserole.

Wipe pan clean with kitchen paper.  Heat 10 g ghee over medium heat and add carrots.  Stir-fry for about 2 minutes.  Then, season with salt and a good pinch of sugar, followed with 150 ml of Silvaner. Let it simmer lightly before adding to the casserole.

Wipe pan clean with kitchen paper.  Heat 10 g ghee over medium heat and add cabbage.  Stir-fry for about 2 minutes.  Then, season with salt and a pinch of sugar. Then, add to casserole and place the bunch of thyme with the bay leaf attached.

In a mixing bowl, knead flour, cooking oil and water together to form a pliable dough. Roll dough into a long roll, enough to line the lid of the casserole.  Position dough between the casserole and its lid as shown.  Press dough lightly.

Bake in a preheated slow fan oven at a temperature of 140° C for about two and three quarter hours.

Remove thyme and bay leaf before serving it hot with a crusty baguette.

Bon Appetit!

Linzer Cookies

Another new german cookie to add to my collection of Christmas cookies.  I added three spices i.e. cinnamon, cardamon and cloves in the dough.  Apart from the spices, I also added ground almonds. One may add clear cherry liquor for the extra taste.  The top biscuits with hearts are sprinkled with icing sugar and assembled together to their bases with red or blackcurrant jam.

Ingredients (yields about 100 pieces):

450 g cold butter

220 g icing sugar

60 g vanilla sugar

a pinch of salt

3 eggs

1/4 tsp cardamon powder

1/4 tsp cinnamon powder

1/4 tsp cloves powder

450 g flour type 550 or plain flour

450 g ground almond

3 tsp clear cherry liquor/Kirschwasser (optional)

extra icing sugar for topping

400 g red or blackcurrant jam

Method:

In a mixing bowl, knead butter, icing sugar and vanilla sugar together.  Then, add egg, salt, spices and cherry liquor (optional).  Gradually add flour and ground almond. Knead mixture to a pliable dough.  Wrap dough in a cling wrap and leave in the fridge overnight.

Roll out dough on a well floured worktop.  Cut out your desired shape and arrange on a baking tray which is lined with baking paper.  Ensure that the bases and tops with an opening are cut out as shown.

Bake in a preheated fan oven at a temperature of 150° C for about 20 minutes or until golden brown. Leave to cool down completely.

In a saucepan, heat jam over low heat and stir until smooth.  Leave aside to cool down a bit.  Arrange the tops on a baking tray and sprinkle with icing sugar.

To assemble, spread a little jam on the bases and carefully place the tops over it.  Leave to dry before storing in an airtight tin.

Happy Baking!

Springerle

Christmas is slowly approaching and it is about time to start baking some cookies. Various german cookies recipes can be found under the "Browse Recipes" section.

Springerle - A traditional german Christmas cookie which comes in different shapes and sizes.  I have my own collection of wooden moulds which I will add on as and when I find pretty moulds which are on sale at the christmas markets.  This cookie needs to be baked way in advance, at least four weeks before Christmas in order that they become soft.  Before baking, the cookies need to be left at room temperature to dry for at least 24 hours in order that they get an elevated base underneath during baking.  Once cooled, arrange them on a large tray and leave them in a cool place. Do not store them in an airtight container or else, they will become hard.  Another option is to store them in the freezer between layers of pergament paper in a plastic container. Thaw them for half an hour before serving!

Ingredients (yields about 50 pieces):
4 eggs (medium)
500 g icing sugar, to be sifted
grated zest of a lemon
500 g plain flour, to be sifted

Method:
In a mixing bowl, whisk eggs and icing sugar together until thick and creamy.

Add lemon zest and flour gradually.  Use the dough hook to knead.

Take a small portion of dough and roll out to 1-cm thickness on a well-floured worktop. Sprinkle flour all over on wooden mould and then, knock off flour from mould.  Position mould on dough and press evenly to make an impression.  Remove mould and by using a round cutter to cut the edges as shown.  Arrange on baking tray which is lined with baking paper.  Leave to dry at room temperature for at least 24 hours.

Preheat oven to a temperature of 160° C (fan:  130° C).  Bake on middle rack with the oven door slightly ajar (i.e.  place a wooden spoon in between oven door and oven) for about 20 to 30 minutes. The Springerle cookies should have a white top and a slightly browned bottom.  One also notice that the cookies have an elevated base underneath.

I also use another mould as shown below.

After baking, arrange them on a large tray and leave them in a cool place.  Do not store them in airtight containers or else, they will become hard.  Another option is to store them in the freezer between layers of pergament paper in a plastic container. Thaw them for half an hour before serving!

Happy Baking!

Salmon & Tagliatelle in Cream Cheese Sauce

Prepared this simple and tasty lunch for our younger son today.  The preparation took me exactly 25 minutes.  The salmon strips were stir-fried with shredded red chilli in butter for just 3 minutes for that extra flavour.  Whereas, the sauce is made up of crème fraîche, grated Emmental cheese and vegetable stock.  His thumb-ups really made my day!

Ingredients (serves 4):

500 g Tagliatelle or Linguine noodles

350 g salmon filet

1 red chilli, to be deseeded and shredded

2-3 tbsp lemon juice

2 tbsp butter

1 medium-size onion, to be peeled and finely diced

2 pips garlic, to be peeled and finely diced

125 ml instant vegetable stock

100 ml cooking white wine (one can add vegetable stock instead)

200 g crème fraîche

150 g grated Emmental cheese

salt & pepper to taste

chopped chives, for garnishing

Method:

Prepare noodles according to packet instructions.  Cut salmon into 1-cm strips and set aside.

In a saucepan, heat 1 tbsp butter over medium heat.  Stir-fry diced onion and garlic until translucent. Then, add vegetable stock and white wine.  Stir in crème fraîche and grated cheese.  Cook for about 5 minutes until a creamy consistency is reached. Season with salt and pepper to taste.

In a medium-size pan, heat remaining butter over medium heat.  Add salmon and shredded red chilli. Stir-fry for about 3 minutes.  Season with salt, pepper and lemon juice to taste.

There are two ways to serve this dish, i.e.  add a portion of noodles in a deep plate and pour sauce over.  Then, arrange salmon strips on top and serve garnished with chopped chives.  Or add hot noodles and chopped chives to sauce and mix well. Serve with fried salmon on top.

Bon Appetit!

Apple Cake with Almonds Crust

My dear sister-in-law gave us apples which were hand-plucked from a relative's garden.  The idea of baking an apple cake with a slight twist came into my mind.  So, I decided to bake this delicious apple cake for our tea-time today.  The almonds crust topping is similar to the popular german Bienenstitch cake.

Ingredients:

5 medium-size Boskop apples (about 800 g)

175 butter

175 g fine sugar

3 medium-size eggs

1 pkt Bourbon vanilla sugar

250 ml plain flour

1 tsp baking powder

a pinch of salt

a little butter, for greasing

a 26 cm diameter cake springform

Topping Ingredients:

40 g butter

40 g fine sugar

40 g almond slices

Method:

Grease the bottom and sides of springform with butter.  Then, line the bottom with baking paper. Sift flour and baking powder together into a bowl and add salt.  Mix well and leave aside.

In a mixing bowl, whisk butter and sugar until light and creamy.

Add eggs one at a time, alternating with about 3 tbsps of flour mixture.  Then, fold in the remaining flour.

Pour half of cake batter into springform and spread evenly with a spatula or spoon. Peel and quarter 2 apples, then slice into wedges.  Arrange apple wedges as shown.

Pour remaining cake batter on top and spread evenly.  Peel and quarter remaining apples, then slice into wedges.  Arrange apple wedges as shown.

Bake in a preheated fan oven at a temperature of 150° C for about 35 minutes. Meanwhile, prepare the topping by gently melting butter in a saucepan.  Add sugar and remove from heat.  Leave to cool down before adding the almond slices.

Once cake is done, remove from oven.  Add topping mixture and spread evenly.

Bake further at a temperature of 175° C for about 25 minutes or until golden brown. Once done, check with a skewer. If the top browns rather quickly, cover cake with a piece of aluminium foil or baking paper and continue baking until done.

Happy Baking!