Für mich zählt ein frisch gebackenes Brot immer noch zu den leckersten Dingen die es überhaupt gibt. Wenn dann noch einige Körner drin sind bin ich mehr als happy. Und so habe ich diese Woche ein Rezept von Chefkoch ausprobiert. Ich habe die Menge der Körner noch etwas erhöht und da ich nicht mehr 500gr Vollkornmehl hatte, habe ich noch etwas Weissmehl mitgemischt. Entstanden ist ein unglaublich einfaches und superleckeres Brot.
Kernenbrot (für eine 30cm lange Cakeform)
500gr Mehl (300gr Vollkorn / 200gr Weissmehl)0.5l lauwarmes Wasser
1 frischer Hefewürfel (42g)
160gr Körner (ich habe Sonnenblumen- und Kürbiskerne verwendent) – plus noch einige für obendrauf
2 EL Essig
1. Die Hefe im lauwarmen Wasser auflösen und mit dem Mehl, den Körnern, dem Salz und dem Essig in einer Schüssel gut mischen. (In einer Küchenmaschine geht es ganz schnell).
2. In der Zwischenzeit eine Cakeform einfetten oder mit Backpapier auslegen. Die Brotmischung ist nicht wie bei anderen Rezepten ein gleichmässiger Teig sondern eher wie bei einem Kuchen eine ziemlich klebrige Masse.
3. Die gut vermischte Masse nun in der Cakeform gleichmässig verteilen, mit Körnern garnieren und für 50-60min. im nicht vorgeheizten Ofen bei 200°C (Ober- und Unterhitze) backen.
4. Rausnehmen, anschneiden und geniessen!
Pancakes in Switzerland are getting more and more popular. There are already some cafés where you can get some for breakfast – but still it’s an US-thing and due to my vacations in New York and in the Caribbean I’ve started to love pancakes. There are a lot of ways to make pancakes. You can make the classic one or with apples, blueberries, wholemeal-pancakes..and so on! Sandro and I usually make the classic ones and add some cinnamon to the mixture. Topped with apples, bananas or peaches is it one of my fav breakfasts. Furthermore is it so easy to make your own butter mix. Just take the berries or fruits you like the most. Bon appetit!
- 180g flour
- 2 teaspoons baking powder
- 30g sugar (2 table spoons)
- 1/2 teaspoon salt
- 200ml milk
- 30g butter, melt
- 2 eggs
- 125g butter, creamy
- 90ml cherryconfiture
- 1/2 teaspoon lemon-juice
- maple sirup
- powdered sugar
So.. I first made the cherry butter… as you have to cool it down
1. Mix all the ingredients creamy. Fill it in little bowls. Put it into the fridge and serve it with the pancakes. (Delicious on pancakes, waffles, french toast or just on “normal” toast.)
for 10 pancakes (depends on the size)
1. Mix all dry ingredients and all liquid ingredients separately.
2. Add the dry ingredients to the liquid ingredients. Attention!!! Don’t overact with stirring – otherwise they’ll get adamant! It doesn’t matter if there are some flour clots.
3. Butter the pan. If it’s hot enough (splash some water into the pan…if it’s hot enough it sizzles) it’s ready.
4. Give 2-3 tablespoons of the dough in the pan. The pancakes shouldn’t touch each other! (You can make them as big or small as you want!)
5. Wait till the pancakes blubbling on the top – then you can turn them around. Don’t turn them just around for many times!!! Just once… wait enough long till you turn them…Look if they’re already goldbrown on the underside…then turn around! If the 2nd side also goldbrown take them out and put them into the oven to keep them warm till you will serve them.
6. Serve warm with the cherry butter, maple sirup and powdered sugar. You will love it!
What a perfect lazy Saturday. After a gread ladies night last night inclusive Mojitos along the Tevere, Pizza at 2am, Gelati at 3am and a crazy bus driver. So… let’s go on with a relaxing weekend. Waking up at 11am, drink a strong espresso, have Cantuccinis (which I made yesterday (> see the recipe under the next pic)) and a yogurt with pineapple and grapes for breakfast and start to edit photos. It was so hot today that I thought of staying home, but I wanted to buy a new book… so I headed to Feltrinelli International and came out with four new books. Ice Coffee in a bar and then laying on a bench in Park Villa Glori and start to read (started with “Notes from a big country” by Bill Bryson – go for it – so much fun) and after two hours reading did I walk back home. So here I am… Hope you had a relaxing Saturday as well! Baci
- 3 clementines
- 200g hazel nuts
- 400g flour
- 1 dash salt
- 1/2 (4g) baking soda
- 1 pack (8g) vanille sugar
- 250g sugar
- 4 eggs
- 1 yolk
How to make…
- Preheat the oven to 180°C.
- Wash and dry the clemtines. Abrade the peel and press out the fruits. Chop the hazel nuts and roast them without fat or oil in a pan.
- Mix the flour, salt, baking soda, vanille sugar and sugar in a bowl.
- Add the eggs, the peel of the orange and 3 spoons of the pressed clementines juice by and by and mix all to a dough. Add the hazel nuts.
- Make 2 roles a diameter of about 6cm and lay it down to a tray. Flatten it & spread it with the yolk.
- Bake the dough in the hot oven for 15min. Take it out and spread it with the rest of the clementines juice. Cut pieces like 1cm thick. Lay them on the tray and bake them for 8min. Take them out, reserve all and bake again for about 8min.
Woho.. it’s weekend. The sun’s shining and I’m almost ready to go out. Was on my first run yesterday (at least since I live in the new apartment). It was very funny and interesting to see what’s all around my apartment. As this zone (Villagio Olimpico) was built for the athletes of the Olympic Games in 1960 are here a lot of international street names. Means I live at “Via degli Olimpionici”. Next to my street is “Via Venezuela”, “Via Svizzera”, “Via Peru”, “Via India”, “Via Austria” and so on…. So there’s also a little horse ranch and a beautiful park. (Parco di Villa Glori) It’s great to have a park so close to my home and this in the middle of this crowded, hectic city. This is definitely something that’s missing in Zurich. So.. yesterday I had a very relaxing evening. Cooked some squirrled eggs with vegetables, learned italian, watched two movies (the first one “Sea of Fear” was just STUPID.. so I had to watch an other one *g* – “Red” – was an impressive story!)
So ya.. plans for today? Had a *yummi* breakfast (first time I ate Watermelon this year – I can’t get enough!), learned some Italian, fighted with the new italian laundry machine we have here .. will go to “Feltrinelli International” (bookstore) at Repubblica in about an hour or so… Oh – and in the evening at 5pm … (I’m so excited) … will I have dinner with some others of FriendsInRome. We (a group of expats) will cook together some typical Italian dishes (will show you the result tomorrow) and have hopefully a good time… So… now here just the very very simple recipe for my breakfast… have to go and check what the laundry machine’s doing! See ya.
- about 180 – 250gr nature yogurt
- fresh pineapple, sliced
- some wholegrain cornflakes
- fresh watermelon, sliced
- fresh raspberries, washed
- some mint
- if you need – some additional sugar
How to make it:
- Slice the pineapple, watermelon and wash the raspberries
- Give the yogurt into a small bowl, top with the cornflakes, watermelon slices, pineapple slices, raspberries and some mint leaves. If you want to have it a bit sweeter – just add some sugar.