We spent a couple of days at the sea to unwind and to get some fresh air. I love spending time at the sea at this time of the year: the summer crowd is gone and the wind is blowing while the sun is still strong. We spent a lot of time outdoors and enjoyed some good food and wine. I love these short getaways to recharge and clear my head for some culinary projects.
I wanted to work with sea-buckthorn for quite some time now and the island is full of it right now. It is quite difficult to pick the little orange berries as the plants have sharp thorns.
Sea-buckthorn is much valued for its nutritional profile (e.g. high Vitmain C content) and has a long history in Chinese and Tibetan medicines. It has also become a little health trend, being a frequent ingredient in juices and cosmetic products these days.
I used sea-buckthorn berries for a sweet sunday treat: quick sweet buns with a fruity sauce. The recipe for the sweet buns is foolproof and quickly ready.
Let me introduce you to my sunday afternoon snack. We just came back around lunch time as we spent the weekend at my parents’ house, relaxing, watching football and eating. So when we came back today I wanted to make a little snack.
With what we had at home it turned to be an easy-to-make bread with a vegetable spread.
As you might have noticed I became crazy about baking recently. I am starting to create own recipes. Just like this savoury raisin bread with almonds. It is massive so I think we have to eat only bread for the next days. But I really like it. Usually raisin breads are of the soft and sweet type so this is a great alternative and it is very good with cheese.
I discovered this new type of cheese called “Gorgonzola al vino”. At the market they stuck a bottle of red wine headfirst into a big gorgonzola cheese for a couple of weeks, changing the position of the bottle every now and then until the cheese has fully absorbed the wine. It tastes fantastic!
I love the rustic look of the bread. It looks like one of those breads that knights would have in a green pouch and then cut it with a sword…
What you need:
500g spelt flour
15g dry yeast
100g chopped almonds
1 teaspoon nutmeg
A pinch of salt
Combine all the ingredients in a large bowl and mix everything well
Then knead the mixture with your hands until you have a smooth dough
Leave the dough in a bowl at a warm place for about 1 hour
The dough must have doubled its size – knead it again well
Preheat the oven on 180°C
Leave it alone again for another 30 minutes
Place the dough in the desired shape on a baking tray and put it in the oven for about 35 minutes
I am starting to explore flours other than the common white all-purpose flour, that I have used for baking all along. There are so many great and healthy options that I want to discover and I have found so many great recipes and ideas lately.
I made a bread with buckwheat flour and quinoa flour and some small mashed potatoes. It is very tasty and quick and easy to make. Making bread yourself has such a fusty image in Germany which is sad. Homemade bread tastes so good! I also think it is a myth that baking your own bread takes a lot of time and effort. All wrong. But in the 15 minutes you can also create a big mess in the kitchen. Flour all over the place it was until I found out that you can also mix flour and water in a bowl rather than creating a crater of flour and fill water in it on a table. I thought it looked kinda fancy…
What you need:
250 ml warm water
1 tablespoon dry yeast
200g buckwheat flour
150g quinoa flour
100g peeled, soft-cooked potatoes
1 teaspoon salt
30g sesame seeds
30g sunflower seeds
30g pumpkin seeds
Combine half of the water with the yeast and two tablespoons of buckwheat in a bowl and leave it at a warm place for about 15 minutes
Add the rest of the ingredients and mix everything well and then knead with your hands until you have a smooth dough
Leave the dough in a bowl at a warm place for about 45 minutes
Preheat the oven on 180°C
Grease a baking pan with butter and then fill the pan with the dough