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[thatswhatshebread]

~CHRISTMAS BAKING ROUND-UP~

zimtsterne

springerle

elisenlebkuchen

[thatswhatshebread]

elisenlebkuchen

pictures taken by: jomiro eming

you need:

 4 eggs

220 g castor sugar

450 g ground almonds

350 g flour

1/2 tsp cinnamon

1/2 tsp baking powder

pinch of :ground cardamon, ground cloves, ground nutmeg, ground allspice

oblaten {"rice paper sheets"}

to make:

beat the eggs and the castor sugarin a large bowl until fluffy and a.s.a.p. (as stiff as possible)

add all other ingredients and mix together well

spoon the mixture out on circular cut pieces of rice paper (or whatever shapes you prefer) and place on a floured baking tray (NOT greased)

LEAVE TO STAND FOR 4-5 HOURS - only cover with a light piece of fabric to keep flies out. do not put into a cupboard or box!

preheat your oven to 170°C and bake for 30-35min

leave to cool and then place in an airtight container or tin

optional: once cooled, you can ice them with an icing made of egg whites and icing sugar, and sprinkle them with some hundred and thousands! :3

note:

MAKE THESE ABOUT 3-4 WEEKS IN ADVANCE ! they can be eaten whenever, but the longer you give them, the softer and chewier they get. they start off really really really hard (perfect for dunking in coffee, mind you) and get softer as time goes by.

at home we make them at the start of december so that they are ready for christmas :)

  HAPPY FESTIVITIES !

[thatswhatshebread]

springerle

pictures taken by: jomiro eming

you need:

2 eggs

200 g icing sugar

1 packet / tsp vanilla sugar

250 g flour

2 tsp anise seeds

pinch of baking powder

to make:

beat the eggs in a large bowl until foamy and fluffy

add the icing sugar and vanilla sugar BIT BY BIT and beat mixture until it becomes creamy

sift 225 g of the flour with the baking powder and stir into the mixture

sift the rest of the flour onto a clean, working-surface and empty out the dough onto the surface in order to knead and fold in the rest of the flour

roll out the dough to 1cm thick in a rectangular shape and mark squares on the dough with a knife

grease a line of baking paper with butter and sprinkle the anise seeds over it evenly

cut out the square cookies and place them on the baking paper with the anise seeds

LEAVE OUT TO STAND FOR 24 HOURS – only cover with a light piece of fabric to keep flies out. do not put into a cupboard or box!

preheat the oven to 145°C and bake the cookies for 30-35min

let them cool on a rack and LEAVE OUT TO STAND (again) FOR (another) 24 HOURS !

remove from tray and put in an airtight container or tin

note:

MAKE THESE ABOUT 3-4 WEEKS IN ADVANCE ! they can be eaten whenever, but the longer you give them, the softer and chewier they get. they start off really really really hard (perfect for dunking in coffee, mind you) and get softer as time goes by.

at home we make them at the start of december so that they are ready for christmas :)

  HAPPY FESTIVITIES !

[thatswhatshebread]

zimtsterne {"cinnamon stars"}

pictures taken by: jomiro eming

you need:

3 egg whites

250 g icing sugar

250-300 g ground almonds

1 tsp ground cinnamon

1 tsp rum 

1 tsp / packet vanilla sugar

to make:

preheat your oven to 140°C

beat the egg whites until they are stiff

add the icing sugar BIT BY BIT to ensure the fluffiness is retained

do not add too quickly or it will flop into a dense mess

once blended well, take 1/2 cup of the mixture out and set aside

add 250g of the almonds, as well as the vanilla sugar, cinnamon and rum and using a spatula, gently fold the ingredients together to form a sticky-ish dough. if dough it too sticky to roll, add a tbsp of almonds until the correct consistency is reached

prepare a large tray by greasing it with butter and then flouring it as well

then, thickly dust a surface with icing sugar and roll out the dough to 1/2 cm thick (make sure to dust the rolling pin as well !!!)

cut out star shapes using a cookie cutter and lay them onto the greased tray (you can re-roll the dough, and you should have about 35 cookies in total)

using a baking brush, brush the stars with the cup of mixture set aside earlier

bake for 30-40min, or until the cookies have split at the sides and are going a brown-ed colour. it is fine if they are still a little squishy in the middle - more yummy, personal preference of mine ^_^

let them cool on a rack and then transfer to an airtight tin or container

note:

MAKE THESE ABOUT 3-4 WEEKS IN ADVANCE ! they can be eaten whenever, but the longer you give them, the softer and chewier they get. they start off really really really hard (perfect for dunking in coffee, mind you) and get softer as time goes by.

at home we make them at the start of december so that they are ready for christmas :)

HAPPY FESTIVITIES !

[thatswhatshebread]

'welcome-summer' bulgar wheat salad

picture taken by: jomiro eming

you need:

1 cup cooked bulgar wheat (check out the paragraph on boiling over here for a how to, but it's done pretty much like couscous or rice)

1 carrot, peeled and chopped 

2 1cm-thick slice cucumber, cubed

some feta, crumbled / cubed

1 tbsp lemon juice

1tbsp olive oil

fresh basil leaves, salt and pepper to garnish

to make:

chuck the bulgar wheat into a bowl and add all the vegetables

pour in oil, lemon juice, and season with salt and pepper.

give it all a quick mix around.

add in basil leaves and crumbed feta, and EAT UP!

note:

bulgar wheat is NOT wheat or gluten free. so don't try substitute this for making a lunch for someone with such allergies, please :) cos they might die. which wouldn't be so cool :/

[thatswhatshebread]

cashew nut butter

picture taken by: jomiro eming

you need:

2 cups raw cashew nuts (the recipe ends up giving you half the amount of cups you started with in butter, so if you want 1 cup cashew butter, use 2 cups cashew nuts. if you want 2 cups cashew butter, use 4 cups cashew nuts... you get the idea)

some salt, according to how you like it

to make:

chuck all the nuts into a food processor, and - quite literally - process them until they become butter. 

that's it.

phase one: looks like flour, and you think that this recipe has wasted cashew nuts and what the hell are you meant to do with ground cashew nuts. BUT ALAS, GO FORTH AND STRAY NOT !

phase two: now they're being friggin annoying, sticking to thr sides and stuff? yeah, we know. SO: process, stop, scrape, process, stop, scrape, and just go on like this for 2 - 3 minutes. soon they'll stop sticking and just blend.

phase three: if your processor is hot and stuff, give it a 2 minute break. but by now the ground nuts should be whirling around without sticking (thank. jesus.)

phase four: if you just continue to process they'll eventually start showing signs of buttery-ness! :D exciting stuff. now you can start adding a little bit of salt until it's to your liking. keep processing and stop when your desired butter consistency is reached.

ENJOY!

note:

NEVER EVER EVER ADD WATER WHEN YOU THINK IT IS TOO DRY !!! water and oil do not mix !!!!!!!!

[thatswhatshebread]

eggless chocolate sponge cake

you need:

1.5 cups (187g) all-purpose flour, sifted

3 tbsp (16g) unsweetened cocoa powder, sifted

1 tsp (4.6g) baking soda

1 cup (200g) sugar

1/2 tsp (3g) salt

5 tbsp (74ml) oil

1 tbsp (15ml) white vinegar

1 tsp (5ml) vanilla extract

1 cup (237ml) cold water

to make:

Add flour, cocoa powder, baking soda, sugar and salt in a mixing bowl. Mix well.

Add in the oil, vinegar, vanilla extract and water.

Mix the wet and dry ingredients together with a hand blender until there are no more lumps.

Pour the batter into a pre-greased 9 inch by 9 inch baking pan, two inches deep.

Bake at 350ºF/180ºC for about half an hour. Keep an eye on it, as everybody's oven cooks differently. Poke a toothpick or fork into the center. If it comes out clean, the cake is ready.

Remove pan from the oven and cool for about 5 minutes before flipping it over onto a platter. Use a butter knife to lightly run along the edges of the cake; make sure that the edges are all loose before you flip it.

Put the serving plate over the top of the baking pan.

Tip the cake over, using oven mitts to hold it.

Remove the tray from the flipped cake.

Cool completely if you want to apply frosting. Otherwise, serve with a dollop of non-dairy whipped cream or chocolate sauce. And the cake is really good without icing as well. :)

[thatswhatshebread]

strawberry romaine salad

you need:

1 head romaine lettuce (- rinsed dried and chopped)

2 bunches spinach (fresh, chopped washed and dried)

1 pt strawberries (fresh, sliced)

1 bermuda onion (sliced)

1/2 cup mayonnaise

2 tbsps white wine vinegar

1/3 cup white sugar

1/4 cup milk

2 tbsps poppy seeds 

OPTIONAL: pecan nuts to garnish

to make:

In a large salad bowl, combine the romaine, spinach, strawberries and sliced onion.

In a jar with a tight fitting lid, combine the mayonnaise, vinegar, sugar, milk and poppy seeds. Shake well and pour the dressing over salad. Toss until evenly coated.

[thatswhatshebread]

APFELMUS

this is my german heritage here! :D mum helped me perfecting this recipe, so credit to Rosy too, guys.

GREAT WITH: potato pancakes, roast pork, rabbit, vanilla ice cream, custard, or simply a really large spoon and an appetite to match!

***************************

picture taken by: jomiro eming

you need:

6 juicy apples (if they have brown mushy bruise things, they are also very use-able, if not better and sweeter :3)

1 cinnamon stick

1 cup of raisins (i used jumbo ones over here, because they're simply great, wow)

to make:

slice apples into little wedges, like potato-wedge size-ish.

prepare a pot of water so that the apples are all covered, place in raisins and cinnamon stick, and bring to the boil.

once boiling, reduce heat and simmer for 20minutes or until soft.

drain out of water and leave the pot to cool down (DO NOT PUT INTO FRIDGE cos your milk and stuff will go gross and warm, ewe).

remove cinnamon stick, then transfer boiled apple mixture into a high mixing bowl (or a narrow small-ish bowl).

use a HAND MIXER/BLENDER to gently puree the apple but being careful not to mash and mush the raisins (this is why a blender or potato-masher will not work).

enjoy!

note:

if you put the Apfelmus into an airtight glass jar and into the fridge, it can keep for about a week.

this does not need to be eaten warm, but with what was suggested at the beginning as possible dishes, it is probably nicer if you make it fresh and serve it warm :)

[thatswhatshebread]

VEGAN FETTUCINE ALFREDO

recipe from this insanely cool person !!!

  you need:

1lb fettuccine noodles (cooked according to package instructions)

1 can coconut milk (or approximately 1 and 1/2 cups)

1/2 cup raw cashews

1/2 cup water

2 tablespoons nutritional yeast flakes

1 tablespoon lemon juice

1 teaspoon salt

1 pinch garlic powder

to make:

Cook and drain fettuccine noodles according to package instructions. I usually add a tiny bit of olive oil to the noodles as they cook to prevent them from sticking together. Of course, most of it drains off of them. Return drained noodles to a pot or large skillet and set aside away from the stove.

In a blender, combine remaining ingredients and blend until very smooth.

Pour blender contents over fettuccine noodles in the pot or skillet and place on medium heat.

Cook until sauce begins to thicken slightly--this usually only takes about 2-5 minutes. Be careful not to let your sauce boil for too long, as this results in a clumpy sauce. This sauce will thicken a little more as it cools.

Serve hot and enjoy!

note:

You could add your favorite vegetables or vegan "chicken" to this recipe, if desired. Saute them separately, then add your veggies to the sauce and noodles at step 3.

[thatswhatshebread]

ROAST ONION TART

you need:

¼ cup (60ml) extra-virgin olive oil

2 tablespoons red wine vinegar

1 tablespoon fresh thyme leaves

finely grated rind of 1 lemon

2 red onions, thinly sliced horizontally

2 onions, thinly sliced horizontally

350g puff pastry sheet

1 egg, lightly beaten with a fork, for brushing

85g creamy goat’s cheese

to make:

Preheat oven to 180°C/350°F. Line a large baking sheet with baking paper. 

Combine oil, vinegar, thyme and lemon zest in a small bowl and season to taste.

Place onion slices in a single layer on prepared sheet, keeping slices intact (don't separate into rings).

Drizzle over half the oil mixture and roast until very tender and lightly browned (20-25 minutes), cool to room temperature.

Turn oven temperature to 200°C/400°C. 

Trim pastry to a 20x25cm (8x10in) rectangle and place on a baking sheet lined with baking paper. Alteratively, line any other baking tart dish with pastry, as long as it makes enough to use all the pastry and ingredients :)

Score a 1cm border partway through pastry, prick inside border with a fork, brush edges with the beaten egg.

Spread goat's cheese within border, arrange roast onions on top, bake until pastry is risen, golden and cooked through (about 20 minutes).

Drizzle over remaining oil mixture, serve hot with a leaf salad.

                                                                                                Serves 4

[thatswhatshebread]

RICE MILK PANCAKES

you need:

1 cup rice milk ½ tbsp sugar 1 egg 1 tbsp oil 1 cup flour salt

to make:

Sift flour and sugar into a bowl and make a well

Slowly pour in wet mixture into well and stir to a smooth batter

Heat oil in a pancake pan (or other non-stick pan) over a medium heat

Spoon even spoonfuls of batter into the pan, and once bubbles appear, flip pancake and cook to a golden brown colour.

[thatswhatshebread]

ITALIAN CROSTATA - la crostata di fragole

  you need:

300g flour 150g sugar 150g butter (softened, cut into smaller pieces) 2 eggs 1/2 tbsp brandy / rum 1/2 tbsp vanilla essence +-225g jam (or marmalade or custard - whatevs!)

to make:

Butter a spring-form pan and set aside (for now)

Place flour in large-ish mixing bowl, make a WELL in the center and add eggs

Combine with a blender for a couple of minutes. Then add butter and mix again

Add sugar and mix until crumbly

Add brandy / rum & vanilla essence

Mix for a bit and then use hands to form a BALL of dough

Leave in fridge for 30mins

~ 30mins later ~

Pre-heat oven to 200°C / 390°F

Knead the dough on a lightly floured surface

Remove 1/3 for lattice and set aside (noooo eaty-eaty)

Roll out the other 2/3 (should be sticky-ish) and press into the spring-form (remember a crust!)

Add... THE JAM / MARMALADE / CUSTARD ! :D evenly, though

Make strips out of previously set aside dough and place over filling - press edges to make them stick to crust

Bake for 20-30mins (just keep an eye on it) until top is lightly brown

DO NOT REFRIGERATE - simply cover with a kitchen towel until eaten :)