Saturday, July 19, 2014

Dutch Boterkoek with Red Currants - Holländischer Butterkuchen mit roten Johannisbeeren


Today I am featuring a Dutch boterkoek, which can roughly be translated as “butter cake”. It can be described as a dense, rich, buttery bar cookie, baked in a round tin, and cut into wedges after baking.

In summertime, the Butter Cake is even more delicious paired with a handful of seasonal summer fruit such as red currants. The taste of the good-quality butter together with the sweet almonds is unbeatable in combination with the delightfully tart red currants.
Heute gibt es einen holländischen Boterkoek oder auch Butterkuchen. Man kann ihn als wundervoll buttrig und reichhaltig beschreiben, ein Kuchen, der in einer runden Backform gebacken wird und nach dem Backen in dreieckige Stücke geschnitten wird.

Im Sommer schmeckt dieser Butterkuchen sensationell, wenn man ihn zusammen mit roten Johannisbeeren genießt. Der Geschmack der guten Butter zusammen mit den süßen Mandeln ist ein wahres Gedicht in Kombination mit den wunderbar säuerlichen roten Johannisbeeren.




Boterkoek is a traditional Dutch recipe, somewhat of a cross between a tart and shortbread. Since there is quite a bit of butter in the boterkoek and given just how key butter is to the flavor of this recipe, you should really try to use the best-quality and freshest butter you can find.
Boterkoek ist ein traditionelles holländisches Rezept, ein Gebäck, das eine Mischung ist zwischen einer Tarte und Shortbread. Da der Boterkoek eine gute Menge Butter enthält und sich in dem Rezept eben alles um den Geschmack von Butter dreht, sollte man Wert darauf legen, eine wirklich gute und wohlschmeckende Butter zu benutzen.




The Boterkoek makes a wonderful afternoon or even mid-morning treat with a cup of your favorite tea, coffee or hot chocolate.

 Since the preparation of the cake is straightforward and utterly uncomplicted to say the least, it is certainly the perfect recipe to prepare at the last minute if you have unexpected guests for example.
Den Boterkoek kann man selbstverständlich nicht nur zum Nachmittagstee, Kaffee oder heißem Kakao genießen, er schmeckt auch einfach wundervoll mal eben so zwischendurch.

Da das Rezept für den Boterkoek recht unkompliziert ist, lässt er sich auch mal schnell und ohne große Vorbereitungen herstellen, wenn zum Beispiel unerwartet Gäste kommen.




The boterkoek is usually made in a special round boterkoek baking pan. The butter cake is then cut into wedges, leaving it somewhere between a cake and shortbread. But, because you are probably not likely to find one of these specialty baking pans at your kitchenware store, you can bake the Boterkoek in a regular round baking pan or springform pan.

Once the boterkoek has cooled, and you have taken it out of the pan, you can cut into it into wedges or small slices.
Der Boterkoek wird normalerweise in einer speziellen Boterkoek Backform gebacken. Nach dem Backen wird der Kuchen einfach in Stücke geschnitten. Falls man keine spezielle Boterkoek Backform in seinem Backformen-Fundus hat, backt man den Kuchen einfach in einer normalen Springform oder in einer anderen runden Backform. Eine Pie-Form tut es natürlich auch.

Nachdem der Boterkoek ausgekühlt ist, kann man ihn dann aus der Form nehmen und in gleichgroße Stücke schneiden.




Dutch Butter Cake (Boterkoek)

Ingredients for the Cake
  • 150 grams good quality unsalted butter
  • 200 grams super fine (caster) baking sugar
  • 1/8 tsp fine sea salt
  • a bit of finely grated lemon zest (organic lemon, please)
  • 1 ½ tsp pure vanilla extract (you can also use some almond flavor)
  • 1 egg (L), beaten (free range or organic)
  • 200 grams white spelt flour (feel free to use regular AP (plain) or cake flour – most recipes for boterkoek call for AP flour)
  • 1/4 tsp cinnamon
  • ½ tsp baking powder
  • 20 grams flaked almonds
  • handful of fresh red currants, to serve
Holländischer Butterkuchen (Boterkoek)

Zutaten für den Kuchen
  • 150 Gramm gute Butter, ungesalzen
  • 200 Gramm feinster Backzucker
  • 1/8 TL feines Meersalz
  • ein wenig geriebene Zitronenschale (von einer unbehandelten bzw. Bio-Zitrone)
  • 1 1/2 TL natürliches Vanillearoma (oder natürliches Mandelaroma)
  • 1 Ei (L), verquirlt (wenn möglich Bio)
  • 200 Gramm Dinkelmehl Type 630 (man kann natürlich auch normales Weizenmehl nehmen – in den meisten Rezepten wird Weizenmehl Type 405 verwendet)
  • 1/4 TL Ceylon Zimt
  • ½ TL Backpulver
  • 20 Gramm Mandelblättchen
  • einige rote Johannisbeeren zum Servieren



Equipment needed
  • round baking pan or springform pan (26 cm) unless you happen to own a specialty round boterkoek pan
  • pastry brush
  • parchment paper
Zusätzlich
  • eine runde Backform oder Springform (26 cm) – wenn Sie eine spezielle Boterkoek Backfrom besitzen, nehmen Sie natürlich diese für´s Backen des Boterkoek
  • ein Backpinsel
  • etwas Backpapier



Preparation
  1. Preheat the oven to 175 degrees Celsius.
  2. Lightly grease a boterkoek specialty baking pan or butter another round cake pan (26 cm) and line the bottom with greaseproof paper.
  3. In a medium bowl, cream the butter, sugar, salt, lemon zest and vanilla extract until light and fluffy.
  4. Remove one teaspoon of the beaten egg and set aside in a small bowl.
  5. Pour the rest of the egg into the butter mixture, and stir well.
  6. Whisk together the flour, cinnamon, and baking powder.
  7. Add the flour mixture to the butter mixture and mix until you have a smooth dough.
  8. Transfer the mixture to your baking pan and press the dough with the palms of your hands into the pan until you have a reasonably smooth top. If you feel that the dough is very sticky, use a piece of saran wrap (cling film) and place it on the dough and then smooth the surface with the back of a cup measure or a large spoon.
  9. If you would like to have a distinct pattern on your boterkoek , then mark the dough with the tines of a fork at this stage.
  10. Mix the teaspoon of egg with a teaspoon of water, and brush on top of the boterkoek.
  11. Sprinkle with the flaked almonds, and bake for about 25 to 30 minutes until just golden and firm to the touch.
  12. Transfer to a cooling rack and let cool for about 15 minutes before unmolding (or the boterkoek will break).
  13. Let the boterkoek cool completely before cutting it into wedges (or slices if you prefer).
Zubereitung
  1. Heizen Sie Ihren Ofen auf 175 Grad Celsius vor.
  2. Die runde Boterkoek-Backform oder eine andere Backform (26 cm) fetten und den Boden mit Backpapier auskleiden. 
  3. In einer mittelgroßen Schüssel die Butter, den Zucker, das Salz, die geriebene Zitronenschale und das Vanillearoma miteinander verrühren.
  4. Etwa einen Teelöffel von dem verquirlten Ei in eine kleine Schüssel geben.
  5. Den Rest vom Ei zum Teig geben und mischen.
  6. Mehl, Zimt und Backpulver gut mischen. 
  7. Die Mehlmischung zu der Buttermischung geben und gut miteinander verrühren.
  8. Den Teig in die Backform geben und mit den Händen andrücken – falls der Teig zu sehr klebt, kann man auch ein Stück Frischhaltefolie auf den Teig legen und ihn dann mit Hilfe eines breiten Löffels oder mit einem Glasboden glatt streichen oder drücken.
  9. Wenn Sie ein Muster auf ihrem Boterkoek haben möchten, dann sollten Sie jetzt eine Gabel mehrmals über den Teig ziehen, so dass ein Gittermuster entsteht.
  10. Den Rest vom verquirlten Ei mit einem TL Wasser mischen und mit einem Backpinsel den Teig damit bestreichen.
  11. Mit den Mandelblättchen bestreuen und ungefähr 25 bis 30 Minuten backen oder solange, bis der Boterkoek eine schöne goldene Farbe hat.
  12. Den Boterkoek auf ein Kuchengitter stellen und mindestens 15 Minuten auskühlen lassen, bevor Sie ihn aus der Form nehmen (sonst bricht der Kuchen).
  13. Ganz auskühlen lassen, dann entweder in breite Streifen oder in keilförmige Stücke schneiden.



Boterkoek is a really simple recipe with surprisingly good results for something so easy – so go ahead and try this wonderful Dutch treat.

And as I already mentioned above, in summertime, the Butter Cake is even more delicious paired with a handful of seasonal summer fruit such as red currants 
Boterkoek ist wahrlich einfach und relativ schnell in der Herstellung und es lohnt sich wirklich, diesen wunderbaren Kuchen einmal auszuprobieren.

Und, wie ich schon erwähnt habe, schmeckt der Butterkuchen im Sommer geradezu sensationell, wenn man ihn zusammen mit roten Johannisbeeren genießt. 




Eet smakelijk!



Friday, July 18, 2014

French Fridays with Dorie - Coddled Eggs with Foie Gras


Today´s recipe for the French Fridays with Dorie group is "Coddled Eggs with Foie Gras“. Coddled eggs are not just eggs that have been treated in a pampered sort of way, they are actually eggs that have gone through a particular process of cooking. To be precise, "to coddle" is to cook them in water at a temperature just below boiling. Or to immerse them briefly in boiling water.




The original British "egg coddlers" that I know are small porcelain jars with a screw-top lid that essentially allow you to soft-boil eggs after having dispensed of their shells. The advantage being that you can "boil" or rather "coddle" them with any assortment of butter, herbs, cheese, meats, and seasonings, developing tasty egg combinations of all sorts. Here, Dorie`s French version of  a coddled egg calls for some lovely pâté de foie gras or mousse as the main flavor component.




To make this recipe you butter the inside of your ramekins, divide the pâté de foie gras among the ramekins, crack open one very fresh organic or farm-fresh egg per dish, being careful not to break the yolks as you do so. Add fine sea salt and some freshly ground black pepper and then spoon a bit of cream over the egg white. No need to mix the ingredients. Then you place the four ramekins in your steamer basket. Place the saucepan on a burner on medium heat, bring to a simmer, and cook the eggs in their ramekins for five to seven minutes. After having being properly steamed, the eggs will have set, the yolks will still be runny, and the ingredients will have worked their magic throughout.




A final sprinkling of that delicately anise-flavored herb terragon, that is common to French cooking, adds just another elegant flavor component to this wonderful French appetizer.




I must admit that one of the pleasures of eating coddled eggs has to do with swirling the ingredients with some lightly toasted bread that you dig down into the ramekins.




We love our soft-boiled eggs and our eggs sunny-side-up, but every couple of weeks coddled eggs could make for a particularly nice brunch. Like this one – Coddled Eggs with Pâte de Foie Gras.




To see how much the other members of the French Fridays with Dorie group enjoyed this recipe, please go here.

If you happen to own Dorie Greenspan´s "Around my French Table", you will find the recipe for the „Coddled Eggs with Foie Gras“ on pages 194-5.



Saturday, July 12, 2014

Cherry Vanilla Cake with Almonds - Kirschkuchen mit Vanille und Mandeln


Another lovely summertime cake. It is a simple yet classic recipe.With fresh summer fruits and easy enough to prepare at a moments notice, it is perfect for any day of the week. No need to wait for that special occasion.
Heute gibt es einen weiteren Sommerkuchen. Ein einfacher und klassischer Kuchen. Mit frischen Kirschen gemacht, eignet sich das Rezept hervorragend um es mal eben so zu backen. Kein Grund auf einen Festtag zu warten.




Make the most of seasonal fruit in this quickly prepared cake. It is studded with sweet cherries and it has as almond topping with real vanilla sugar (homemade, of course) and just a hint of cinnamon.

Actually we believ that you should serve this cake while it is still warm from the oven, just as is, with a light dusting of icing sugar or with a bit of real good-quality vanilla ice cream. If you are planning on serving the cherry cake almost straight from the oven, it is a particularly nice idea to bake it in a pretty oven-proof pie dish that can go from oven to table.You can also enjoy the cake once it has cooled - then make sure to serve a generous slice either for dessert or with that afternoon cup of coffee or tea.
Diese Sorte Kuchen gelingen einfach am besten wenn man sie mit saisonalen Früchten backt. Und dieser Kuchen ist voller wunderbar saftiger und dunkler Süßkirschen und hat einen Belag aus Mandeln mit (selbstgemachtem) Vanillezucker und einem Hauch Zimt.

Am besten schmeckt der Kuchen wenn man ihn noch warm aus dem Ofen genießt, entweder einfach so mit nur ein wenig Puderzucker oder mit einem richtig gutem Vanilleeis. Dann ist es auch besonders schön wenn man den Kirschkuchen in einer hübschen ofenfesten Form backt, die man zum Servieren einfach nur auf den Tisch stellen muss. Man kann den Kuchen aber auch auskühlen lassen und dann ein großzügiges Stück davon  mit einer Tasse Kaffee oder Tee genießen.




Cherry Vanilla Cake with Almonds

Ingredients for the Cake 
  • 160 grams (one cup) AP flour, sifted plus some for dusting the baking dish
  • ½ tsp baking powder
  • ¼ tsp fine sea salt
  • 60 grams (1/4 cup) unsalted butter, room temperature plus some for greasing the baking dish
  • 180 grams (3/4 cup) super fine baking sugar
  • 1 ½ tsps. homemade vanilla sugar* (you can sub 1 teaspoons of pure vanilla extract) 
  • 2 eggs (L), organic or free range if possible
  • 80 ml (1/3 cup)  buttermilk  
  • about 40 cherries or 400 grams (depending on the size) of sweet/black cherries, cleaned and pitted AFTER weighing
Kirschkuchen mit Vanille und Mandeln

Zutaten für den Kuchen
  • 160 Gramm Weizenmehl plus ein wenig für die Backform
  • ½ TL Backpulver
  • ¼ TL feines Meersalz
  • 60 Gramm Butter, Zimmertemperatur plus ein wenig für die Backform
  • 180 Gramm feinster Backzucker
  • 1 ½ TL selbstgemachter Vanillezucker* (oder Bourbon-Vanillezucker)
  • 2 Eier (L), Freiland oder Bio
  • 80 ml Buttermilch 
  • zirka 40 Süßkirschen (oder 400 Gramm), abhängig von der Größe, gewaschen und NACH dem Wiegen entkernt



Ingredients for the Topping
  • 2 tsp coarse sugar (you can sub regular white sugar)
  • 1/4 tsp ground cinnamon
  • 1 tsp homemade vanilla sugar*
  • 4 tbsp slithered almonds (equals about 40 grams)
Zutaten für den Belag
  • 2 TL grober Zucker (oder Haushaltszucker)
  • 1/4 TL gemahlener Ceylon Zimt
  • 1 TL selbstgemachter Vanillezucker* (oder Bourbon Vanillezucker)
  • 4 EL Mandelblättchen (zirka 40 Gramm)



To serve
  • lightly whipped cream, crème fraîche or vanilla ice cream
  • some icing sugar

Preparation
  1. Preheat your oven to 175 degrees Celsius (350 degrees Fahrenheit).
  2. Generously grease a pie dish with butter and set aside.
  3. In a medium bowl whisk together  the flour, baking powder and salt.
  4. Cream together the butter, sugar and vanilla sugar (if using) and mix until pale yellow.
  5. Add eggs one at a time and mix until well combined (add the vanilla extract now if using).
  6. Add the dry ingredients to the butter mixture in two additions - alternating with the buttermilk and stir just until combined.
  7. Pour batter into prepared baking dish.
  8. Place the pitted cherries on top of the cake batter and with the palm of your hand carefully push them into the batter.
  9. In a small bowl mix together the ingredients for the topping.
  10. Bake the cake for 20 minutes.
  11. Scatter the topping on top of the half-baked cake – be careful not to burn yourself!
  12. Bake for another 20-25 minutes or until cake tester comes out clean. Note: you can also skip the pre-bake and scatter the topping over the unbaked batter right away, almonds will then be more browned
  13. You can serve the cake warm or at room temperature. Dust liberally with icing sugar just before serving.                             *Note: for homemade vanilla sugar, please refer to my last post, the Blackberry Bundt with Lemon Verbena, it has the recipe – you could always sub store-bought pure vanilla sugar – the one with the real vanilla specks, of course.
Zum Servieren
  • leicht geschlagene Sahne, Crème fraîche oder Vanilleeis
  • etwas Puderzucker

Zubereitung
  1. Den Ofen auf 175 Grad Celsius vorheizen.
  2. Eine Pie oder Kuchenform buttern und mit Mehl ausstreuen.
  3. In einer mittleren Schüssel das Mehl, Backpulver und Salz mischen.
  4. Butter, Zucker und Vanillezucker in eine Schüssel geben und mit den Quirlen des Handrührers mindesten 5 Minuten schaumig schlagen. 
  5. Eier einzeln jeweils 1⁄2 Min. unterrühren.
  6. Mehl und Buttermilch abwechselnd zugeben. Mit dem Mehl beginnen und enden. Jeweils nur kurz unterrühren.
  7. Den Teig in die vorbereite Form geben.
  8. Die entsteinten Kirschen auf dem Teig verteilen, vorsichtig ein wenig in den Teig drücken – das geht am besten mit der Hand.
  9. In einer kleinen Schüssel die Zutaten für den Belag mischen.
  10. Den Kuchen zirka 20 Minuten backen.
  11. Mit dem Belag bestreuen und dabei aufpassen, dass man sich nicht verbrennt.
  12. Weitere 20 bis 25 Minuten backen, dann eine Stäbchenprobe machen. Tipp: Oder den Belag direkt auf den Kuchen streuen und die gesamte Zeit mitbacken, dann werden die Mandeln ein wenig dunkler.
  13. Man kann den Kuchen warm servieren oder ganz auskühlen lassen. Vor dem Servieren großzügig mit Puderzucker bestreuen. *Tipp: für selbstgemachten Vanillezucker meinen Brombeer-Gugelhupf mit Zitronenverbene Post anschauen, dort ist das Rezept zu finden – oder einfach gekauften Bourbon Vanillezucker verwenden, den mit den leckeren Vanillepunkten.



I am sure that you will agree with me that you do not need an excuse to bake this Cherry Vanilla Cake with Almonds. This is seasonal baking at ist best. But the cake is also delicious and perfect for a picnic. For a picnic, make the cake up to 24 hours ahead and return it to the clean baking pan or pie dish when cold, then wrap in saran wrap or foil and keep in a cool and dry place until you are ready for your picnic.


Enjoy summer and summertime baking to the fullest! But you might not always feel like baking a cake. Then how about some lovely cookies like my Summer Pretzel with Cinnamon and Vanilla, they are equally as delicious as cakes studded with fruits and berries at this time of year.

There is more to come on this blog to inspire you throughout summer – you do not want to miss that!
Sicherlich braucht man keine besondere Gelegenheit um diesen Kirschkuchen mit Vanille und Mandeln zu backen. Saisonales Backen ist einfach unschlagbar. Der Kuchen eignet sich übrigens auch ganz hervorragend für ein Picknick. Dann kann man den Kuchen durchaus auch am Vortag backen und nach dem Abkühlen wieder in die saubere Kuchenform geben, mit Frischhaltefolie gut abdecken und an einem trockenen und kühlen Ort aufbewahren bis es Zeit für das Picknick ist.

Man sollte das Backen ruhig auch im Sommer genießen. Man hat ja auch nicht immer Lust und Laune einen Kuchen zu backen sondern eher kleineres Gebäck. Dann vielleicht Kekse wie meine Sommerbretzel mit Zimt und Vanille die sind genauso wunderbar zu dieser Jahreszeit sind wie frischer Obstkuchen..

Es werden hier noch mehr wunderbare Backideen in den nächsten Wochen zu finden sein. Es lohnt sich sicherlich auch weiterhin vorbei zu schauen!


Tuesday, July 8, 2014

Blackberry Bundt with Lemon Verbena - Brombeer-Gugelhupf mit Zitronenverbene


It ist he beginning of July and that means we are in the midst of berry season - especially the blackberries look just wonderful this year. It also the time of year when our lemon verbena bush also called lemon beebrush (in latin aloysia citrodora – citrodora meaning „lemon-scented“) , has grow considerably and its lovely leaves are ready to be picked and put to good use in my kitchen.
Es ist Anfang Juli und das bedeutet Beerenzeit – besonders die Brombeeren haben es mir dieses Jahr angetan. Und dann wächst gerade auch unsere intensiv nach Zitrone duftende Zitronenverbene (Aloysia citrodora), auch Zitronenstrauch oder Zitronenduftstrauch genannt, zu einem großen Strauch heran. Die beste Zeit die wunderbar aromatischen Blätter in meiner Küche zu verwenden.




The long, glossy leaves of the lemon verbena  are slightly rough to the touch and emit a powerful scent reminiscent of lemon when bruised. They can be added to eveything from fruit salads, to pudding and ice cream (infusion). The leaves can also be made into a wonderfully refreshing drink. If you add hot water to the fresh leaves and let them steep for a good thirty minutes, you will be left with a lovely tea. The French like to brew a tea called „Verveine“ with the dried leaves that render a yellowish, slightly green cup of tea with an intense lemon flavor that can also be enjoyed when cold.
Die Blätter der Zitronenverbene kann man für Salate, aber auch zum Kochen und zum Würzen von Süßspeisen wie Obstsalat, Pudding und Eis verwenden. Die Zitronenverbene wird auch für die Zubereitung von Getränken genutzt. Legt man frisch gepflückte Zitronenverbenen-Blätter für zirka dreißig Minuten in heißes Wasser, so erhält man einen wunderbaren Tee. Das zitronige Aroma der Zitronenverbene ist besonders in Frankreich als Tee sehr beliebt und ist dort als „Verveine“ bekannt, man verwendet dafür die getrockneten Blätter und erhält einen gelbgrünen Tee mit intensiver Zitrusnote, den man im Sommer auch eiskalt trinken kann kann. 




The finely chopped leaves can also be added to cookie dough, like I do when I bake my Black Currant Cookies with Lemon Verbena (the recipe can be found here), or to a cake batter.

I like to bake lemon loaf cakes with the leaves but today I decided to add the finely chopped leaves to my Blackberry Bundt with Lemon Verbena. The recipe for this fragrant little summertime Bundt combines the flavors of the blackberries with lemon verbena in the most delicious of ways.
Aber man kann die feingeschnittenen Blätter auch in Keksteig verarbeiten, wie zum Beispiel bei meinen Schwarze Johannisbeer-Keksen mit Zitronenverbene (das rezept findet man hier) oder man gibt sie in einen Kuchenteig.

 Ich backe oft einen Zitronenkuchen mit Zitroneneverbene, heute gibt es mal einen Brombeer-Gugelhupf mit Zitronenverbene. Dann schmeckt der kleine, sommerliche Gugelhupf nicht nur wunderbar nach Brombeeren, sondern hat auch noch einen ganz leichten, angenehmen Zitronengeschmack.




Blackberry Bundt with Lemon Verbena

Ingredients for the Bundt
  • 125 grams of fresh blackberries 
  • 160 grams plain (AP) flour
  • 1 ½ tsp baking powder
  • a pinch of fine sea salt
  • ½ vanilla bean
  • 125 grams unsalted butter, room temperature
  • 120 grams superfine (caster) sugar
  • 60 ml milk, room temperature
  • 3 tbsps fresh lemon verbena leaves, finely chopped 

Ingredients for the Icing
  • 50 grams powdered sugar
  • 1 ½ tbsps cream (or milk)
  • some blackberry juice (to get a lovely light purple hue for the icing)
Brombeer-Gugelhupf mit Zitronenverbene

Zutaten für den Gugelhupf
  • 125  Gramm frische Brombeeren
  • 160  Gramm Weizenmehl
  • 1 ½  TL Backpulver
  • eine Prise feines Meersalz
  • ½ Vanilleschote
  • 125 Gramm Butter, ungesalzen, Zimmertemperatur
  • 120 Gramm feinster Backzucker
  • 2 Eier (L), Freiland oder Bio
  • 60 ml Milch, Zimmertemperatur
  • 3 TL frische Zitronenverbene, feingehackt

Zutaten für den Guss
  • 50  Gramm Puderzucker
  • 1 ½  EL Sahne (oder Milch)
  • ein wenig Brombeersaft (wenn man einen hell-violetten Guss macht)



Preparation
  1. Butter and flour a small Bundt cake pan (750 ml capacity). Pre-heat oven to 175 degrees Celsius (150 degrees convection) which is 350 degrees Fahrenheit.
  2. Sort through and clean the blackberries.
  3. In a medium bowl, whisk together the flour, baking powder and salt.
  4. Using a small kitchen knife, split the vanilla bean half and scrape out the seeds with the back of the knife.*
  5. In a medium bowl, using your mixer, cream together the butter, sugar and the vanilla seeds.This will take about 5 minutes. Add the eggs one at a time and continue to mix until well combined.This will take about 30 seconds per egg.
  6. To the butter mixture add the finely chopped lemon verbena leaves and mix briefly, just until combined.
  7. Add flour and milk alternatively to the butter mixture. Starting and ending with the flour. Mix just until combined.
  8. To the prepared Bundt pan add half the batter, then the blackberries and the remaining batter. 
  9. Bake for about 40 minutes or until cake pulls away from the sides of the pan and a wooden skewer inserted into the center of the cake comes out with only dry crumbs attached.
  10. Let the baked cake cool for about 10 minutes in the cake pan on a wire rack. Then carefully invert the cake onto a wire rack and let cool completely.
  11. For the icing, in a medium bowl, whisk together the powdered sugar, cream and blackberry juice until you have a pourable consistency. Add a little extra cream if the mixture is too thick. The icing should drip down the sides of the cake. Add a few blackberries for decoration.

* Note: Use the vanilla bean to make some vanilla sugar. Add the scraped vanilla bean and some sugar to a twist-off jar. Leave for a few days to infuse the sugar with the vanilla aroma. The homemade vanilla sugar is ready for use after three to four days.
Zubereitung
  1. Eine kleine Gugelhupfform (750 ml Inhalt) gründlich fetten und mit Mehl ausstäuben. Backofen vorheizen (E-Herd: 175 °C/ Umluft: 150 °C).
  2. Brombeeren verlesen
  3. In einer Schüssel das Mehl mit dem Backpulver mischen. 
  4. Die halbe Vanilleschote längs aufschneiden und das Vanillemark mit dem Messerrücken herauskratzen.*
  5. Butter, Zucker und das Vanillemark in eine Schüssel geben und mit den Quirlen des Handrührers mindesten 5 Minuten schaumig schlagen. Eier einzeln jeweils 1⁄2 Min. unterrühren. 
  6. Die fein gehackte Zitronenverbene dazu geben und nur kurz unterrühren.
  7. Mehl und Milch abwechselnd zugeben. Mit dem Mehl beginnen und enden. Jeweils nur kurz unterrühren.
  8. Den Teig abwechselnd mit den Brombeeren in die Backform füllen und glatt streichen.
  9. Im heißen Ofen bei 175 Grad auf dem Rost im unteren Ofendrittel zirka 40 Minuten backen, zur Sicherheit eine Holzstäbchenprobe machen. Bleibt kein Teig haften, Kuchen herausnehmen.
  10. Den Kuchen 10 Minuten in der Form auskühlen lassen, dann vorsichtig aus der Form auf ein Kuchengitter stürzen, auskühlen lassen.
  11. Für den Guss, in einer mittelgroßen Schüssel den Puderzucker, Sahne und Brombeersaft zu einem glatten Guss verrühren. Nach Bedarf den Guss mit etwas mehr Sahne verdünnen. Den Guss über den Kuchen verteilen. Dabei an den Seiten des Kuchens herunter tropfen lassen. Einige Brombeeren auf den Guss verteilen.

*Tipp:  Die ausgekratzte Vanilleschote für Vanillezucker weiter verwenden. Dafür die Schote mit etwas Zucker in ein Schraubdeckelglas geben, stehen lassen. Nach drei bis vier Tagen hat man echten Vanillezucker.




This Blackberry Bundt with Lemon Verbena is a light, summertime cake. It is moist from the addition of the blackberries and has a hint of citrussy flavor from the lemon verbena leaves that harmonize so well with the vanilla. It is a perfect afternoon treat. Ideal for this time of year. And quickly put together.

If you cannot find lemon verbena you can use the grated zest of an organic lemon instead, or use the zest of an organic lime if you like the green specks in the batter. And you can easily double the recipe and increase baking time by about 20 minutes for a 12-cup capacity bundt.

Enjoy your summertime baking – there is more to come this week – so make sure to visit my blog again this week! It will be worth your while because the next cake will be equally as delicious as this one - moist and studded with more sweet summer fruits!
Dieser Brombeer-Gugelhupf mit Zitronenverbene ist ein leckerer, sommerlicher Kuchen. Saftig von den Brombeeren und leicht zitronig von der Zitronenverbene, mit einem Hauch von Vanille von der Vanilleschote – ein richtig schöner kleiner Nachmittagskuchen. Ideal für die Jahreszeit. Und schnell gemacht.

Wenn man keine Zitronenverbene Blätter hat, kann man auch die geriebene Schale einer Bio-Zitrone nehmen oder man gibt Bio-Limettenschale an den Teig, dann hat der Kuchen auch so nette kleine grüne Sprenkel. Das Rezept läßt sich auch verdoppeln (1.5 L Backform), dann aber bitte zirka 20 Minuten länger backen.

Gutes Gelingen und viel Spaß beim Backen von Sommerkuchen – es gibt diese Woche noch mehr davon – also, nicht vergessen,  meinen Blog diese Woche nochmals zu besuchen, es lohnt sich! Denn der nächste Kuchen ist genauso saftig und voller Sommerobst und genauso wunderbar wie dieser!

Saturday, July 5, 2014

French Friday with Dorie - Tomatoes Provençal


Today´s recipe for the French Fridays with Dorie group is "Tomatoes Provençal“. This recipe for oven-roasted tomatoes with an assortment of fresh herbs, garlic and olive oil  is the height of simplicity – with good ingredients, not much more needs doing. I think there is no arguing the fact that oven-roasted tomatoes take on an intensely deep flavor after roasting.




I love the idea that you can just season a dish of vegetables then leave it in the oven to get on with things by itself. As tomatoes are so abundantly available during the months of June, July and August, these roast tomatoes, or a very similar recipe, make a regular appearance in my kitchen throughout the summer.




All you need for this recipe are ripe tomatoes but do not use beefsteaks – for today´s dish  I used an assortment of red, orange, yellow, and green zebra tomatoes. We think that the different colored tomatoes are not only a feast for the eyes, they do in fact taste differently.




There are countless recipes for Tomatoes Provençal available and just last week we prepared some Honey-roasted Tomatoes for the Cottage Cooking Club. For Dorie Greenspan´s easy recipe, other than the tomatoes, all you need is some nice sea salt, freshly ground black pepper, two garlic cloves, and some freshly chopped herbs. I used a few bushy sprigs of thyme, rosemary and oregano from my garden, and, of course, a mild olive oil.

If you like your garlic to be less pungent, it is best to use the new season garlic here, the one that has no papery skins yet and together with a bit of salt grind it into a paste using the back of your knife, before adding it to the olive oil.




Pre-heat your oven, slice the tomatoes in half and lay them cut-side up in a shallow baking dish or roasting pan. Remove the thyme, rosemary and oregano leaves from their stems and put them in a small mixing bowl with the olive oil. Peel and finely crush the garlic cloves and stir into the olive oil with a generous grinding of sea salt and black pepper. Spoon over the tomatoes and bake for about 40 to 60 minutes or until the tomatoes are tender and slightly shrivelled.




Oven-roasted tomatoes have a deliciously concentrated flavor and a wonderful texture and can be used in many different ways.




Today marks the last day of school for the kids - six weeks of holidays. Therefore, for today´s post and as a summer starter,  I decided to serve the sweet Tomatoes Provençal with my newly-found favorite veg of the summer, broad beans, then slightly salty feta cheese on top of a few slices of grilled Ciabatta. Summertime is wonderful.




To see how much the other members of the French Fridays with Dorie group enjoyed this recipe, please go here.




If you happen to own Dorie Greenspan´s "Around my French Table", you will find the recipe for the „Tomatoes Provençal“ on pages 344-5.



Saturday, June 28, 2014

The Cottage Cooking Club – June Recipes


Today, marks the second round of our online cooking group, the Cottage Cooking Club. As a group, recipe by recipe, we are cooking and learning our way through a wonderful vegetable cookbook written in 2011 by Hugh Fearnley-Whittingstall, called „River Cottage Everyday Veg“.

Hugh Fearnley-Whittingstall is a well-known British chef, TV personality, journalist, food writer and "real food" campaigner, known for his "back-to-basics philosophy". He is best known for hosting the River Cottage series, in which audiences observe his efforts to become a "self-reliant, downshifted farmer in rural England", his aim is to feed himself, his family and friends with locally produced and sourced fruits, vegetables, fish, eggs and meat.

The Cottage Cooking Club online cooking group is meant to be a project aimed at cooking more vegetable dishes, learning new ways to prepare tasty and healthy dishes and share them with family and friends.

We will make an effort to use as much local, regional, organic and also seasonal produce as is resonably possible. With that goal in mind, I prepared quite a few wonderful dishes from the book already.

My first recipe for the June post is the „Baby Carrot and Broad Bean Risotto“.




The risotto was so creamy and colorful, we just feel in love with this dish. The recipe is a straightforward risotto recipe with some white wine and homemade vegetable stock to cook the risotto rice and lovely, sharp freshly grated Parmiggiano Reggiano to round things off. The intriguing and new element in this recipe was the addition of some wonderfully sweet baby carrots and tender, grass-green broad beans.




These early summer vegetables are always nice to use, although I had never used them in that combination before. With respect to the broad beans, we are in the midst of bean season around here and I bought way too many. In mid-June, you cannot get much more seasonal, or much more delicious than food with colourful broad beans. Only brief steaming or cooking is required when broad beans are in their prime but, as the season progresses, the pods get bigger and tougher and then the beans are encased in a thick outer skin. The skins need to be removed and the beans should be cooked straightaway. Which is what a did – this recipe is a unique and delicious way to showcase this ancient vegetable. While we have enjoyed many a broad bean recipe, we were particularly pleased to discover how delicious these are in a risotto.




The second recipe I made was the „Crudités with tarator sauce“. Traditionally, tarator is a rich and garlicky toasted walnut sauce (or, as in my case, toasted almond) that is served with fish and chicken and it also works well as a dip and to showcase the bounty of fresh vegetables available at this time of year. I served this unusual dip with cauliflower florets, yellow summer squash, more baby carrots and small cucumber sticks.




While this was a nice new recipe to try, I prefer a less dominant sauce for dipping to let the taste of the individual vegetables shine through a bit better.




The third recipe I made was the „Vegetable tempura with chili dipping sauce“.




What can I say, my favorite this month. Hands down. What is there not to love about young, tender, green asparagus, yellow summer squash and cauliflower florets deep-fried within a crisp, light coating of tempura batter.




The batter for the vegetables consists of plain as well as cornflour, baking powder, sea salt and ice-cold mineral water.




And the recipe for the wonderful sweet-salty and spicy, out-of-this-world delicious dipping sauce, calls for redcurrant jelly, cider vinegar, soy sauce (I used light soy sauce), chillies, garlic, pepper and coriander (I used thinly sliced spring onions instead). Pleased as punch that the ingredients for the dipping sauce are pantry itemy at our house. Redcurrant jelly is great for cooking and baking and I always have a jar or two at home, it lends a tart, sparkling flavor to foods and is a wonderful compliment to the saltiness of the soy sauce.




What a delightful appetizer – a huge hit at our house!




The fourth recipe this month was the „New potato, tomato and boiled egg salad“. This potato salad has a nice dressing which is light and perfect for this time of year – all you need is some really good olive oil, cider vinegar, mustard (I used Dijon mustard), sea salt, freshly ground black pepper and a wee bit of sugar.




Then boil new potatoes and eggs and add some colorful tomatoes – I used orange, yellow and zebra tomatoes for this recipe instead of the cherry tomatoes – and I adored the colors of this salad. And the ease of the preparation. It is true that you can never have enough recipes for potato salads. And this one is certainly worth making again. The taste of new potatoes is hard to beat and in combination with fresh tomatoes and eggs, these new harvest potatoes taste even better. I topped off the salad with fresh chives and and orange sage flowers. This summer salad is wonderful!




The fifth recipe this month was another favorite of mine. The unbelievably wonderful „Pizza with new potatoes, rosemary and blue cheese“. This recipe calls for the „Magic bread dough“ again – we made that last month for the equally delicious „Asparagus pizza“. I  enjoy making dough and this one is no exception.




Besides blue cheese and fresh rosemary from the garden, the topping for this pizza consisted of leftover, thinly sliced potatoes. It is wise to use some waxy potatoes for this recipe, as you do not want the sliced potatoes to break down too much in that very hot oven. Plus it is easier to slice them with a mandoline (which is what I did) if the potatoes are not floury but the starchy kind.




The blue cheese I bought was a French one, next time I would love to try an Italian gorgonzola dolce, the strong character of that cheese will go wonderfully with the potatoes and the bittersweet, robust flavor of the rosemary.




The sixth recipe was „green all around“ – for the „Steamed veg with a hint of garlic“, I chose fresh green string beans, broccoli, freshly shelled peas, more broad beans and green asparagus – what a feast for the eyes and palate.




I placed all the vegetables in my steamer basket and after just a few minutes and the addition of some very gently cooked young garlic, butter and coarse salt was, we enjoyed pure vegetable bliss on a platter.




The seventh and last recipe for this month was the „Honey roasted tomatoes“ – what a showstopping way to prepare cherry tomatoes with a hint of garlic and honey – perfect for spooning on some lovely toast or as a side dish for roast chicken. I could not help myself and added some of that rosemary to the cherry tomatoes while they were roasting for a good 30 minutes in the oven. Love that recipe and the way it lets you present those abundantly available cherry tomatoes – next time I make these I would love to try different colors of cherry tomatoes.




Form my eighth recipe, I took the liberty of preparing the „Carrot hummus“ that I did not get around to making last month – this is certainly a colorful hummus and quite intriguing tasting. With warm spices such as coriander and cumin and such lovely ingredients such as honey, garlic, freshly squeezed lemon and orange juice, plus tahini in addition to those oven roasted carrots, this makes for a hummus with many layers of flavor – I  think this will be a wonderful hummus recipe to keep in mind come fall.




Now, dear readers, if you are still not convinced yet that this is the ultimate vegetable cookbook with absolutely outstanding recipes that make the best use of seasonal vegetables – then why not try a few recipes from this lovely book, set a table outside, invite family and friends, and enjoy the season´s bounty to its fullest! Then you will be convinced! And then join us in our quest to cook through this must-have, unique vegetable book!




Please note, that for copyright reasons, we do not publish the recipes. For more information on the participation rules, please go here.

The designated recipes for the month of June were the following:

Spring onion and cheese tart (page 44), New potato, tomato and boiled egg salad (page 76), Crudités with tarator sauce (page 105), Cucumber and lettuce vichyssoise (page 134), Pizza with new potatoes and blue cheese (page 182), Frittata with summer veg and goat´s cheese (page 232), Baby carrot and broad bean risotto (page 269), Vegetable tempura with chilli dipping sauce (page 308), Honey roasted cherry tomatoes (page 343) and Steamed veg with a hint of garlic (page 372).

To see which wonderful dishes the other members of the Cottage Cooking Club prepared in the month of June, please go here.