Tag Archives: wheat flour

Boozy New Year “Fortune Cookies” with almonds

New Year Cookies

When I went shopping for Christmas cookie cutters recently, I found those really cute lucky charm shaped ones – and I ended up walking home with them instead of any festive shapes. So, this year it’s New Year cookies instead of Christmas cookies! And since New Year calls for a little booze, I decorated them with Amaretto frosting, so make sure not to hand those to kids. If you don’t like almonds or amaretto, you can always use hazelnuts or walnuts and any other kind of liqueur you like.  Continue reading

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Hummus pizza with beet root and pumpkin

hummus pizza with beet root and pumpkin

If you combine the awesomeness of pizza and hummus, what do you get? The answer is: a frigging delicious hummus pizza! Though you could probably argue if you can still call it a pizza if there are no tomatoes on it, but that’s just semantics. Point is, it’s so good, you won’t care what it’s called. To make a perfect fall pizza, I used beet root, pumpkin and onion as topping, and pan-roasted the veggies beforehand to enhance their flavors. I roasted the beets separately from the other veggies to prevent everything from turning pink, but if you don’t mind pink onions and pumpkin cubes, go ahead and roast everything together. Enjoy!  Continue reading

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Savoury pancakes with mushrooms and dried tomatoes

Savoury pancakes with mushrooms and dried tomatoes

You feel like having pancakes for dinner? No worries – no one will judge you for it if you go with savoury ones! What I like about savour pancakes is that they are really easy to make, but filled with delicious veggies always look really fancy on your plate – an easy way to give yourself a little treat once in a while. If you want to fill your pancakes (no matter if they are sweet or savoury), just make sure your pancakes aren’t to fluffy – otherwise they will be difficult to fold in half or even roll up. So if you were wondering why this recipe doesn’t use baking powder for the batter – now you know why. 😉

I used mushrooms and dried tomatoes for the filling, though you are of course free to use whatever you like! Just make sure that there isn’t to much liquid in your filling, or your pancakes might end up soggy instead of tasty! Continue reading

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How to … make your own no knead bread

No Knead Bread Titel

Ok now, let’s be honest: Where do you buy bread? At a local bakery? At the supermarket? As much as we would probably all enjoy fresh bread from a quality bakery every day, you have to admit that bakeries are much more expensive than supermarkets. Especially for students, who often live on a tight budget anyway, fresh bakery bread is therefore more a treat saved for special occasions than an every day food.

But the good news is: You can make your own bread – as tasty as from a bakery, though much cheaper and with just 5 minutes of work per loaf. Yes, you will need no more than five minutes (plus baking time, obviously) to make an amazing loaf of bread! And, since the recipe below describes a no knead bread – no exhausting kneading! I have to confess,  my doubts were very high concerning no knead breads, since I still remember how my late grandmother once told me that in order for a bread to rise properly, you have to knead the dough for at least 10 minutes. Well, I’ve tried kneading for 10 minutes several times, and my bread never turned out as great as will the no knead method. So give it a try yourself!

Before we start: You can use whatever kind of flour you like for your bread, what I have written below is my personal favourite, but feel free to adjust it to your liking. Continue reading

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Savoury chickpea muffins with harissa

Chickpea muffins with harissa

I’ve decided to take a little break from my sushi course (though I promise to continue it!) in favour of some home-baking. Savoury muffings (like these cornbread muffins with walnuts and sage I’ve posted before) are one of my favourites treats from the oven – they are easy and fast to make, perfect for a packed lunch and keep well in the freezer, so don’t be afraid of making a big batch ahead. These chickpea muffins where inspired by me stumbling upon a glas of harissa in the pantry and thinking about what to use it for. And since I had just run out of savoury muffins… I use dried chickpeas for this recipe, though if you want to save some time you can use canned ones instead – just remember they’re way more expensive!  Continue reading

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Vegan mini-cornbread muffins with walnuts and sage

vegan mini corn muffins with walnut and sage

I just love taking salad as a quick lunch to uni – it’s easy to prepare in the morning, you can have a different flavour every day by using different vegetables or fruits to spice things up, and it’s an easy way to make sure you eat enough of your greens. The only thing that gets boring is to eat the same bland sandwich as a side. These cornbread muffins are perfect to jazz up your lunch – they taste a little sweet, have a great nutty flavour and the sage adds a very nice zip to it.  They also freeze very well, just pop a couple of them in your lunchbox in the morning and they will defrost easily till lunchtime. Continue reading

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Home baking fever part I: Pizza buns

pitta buns with rosemary

The title basically says it all: I am really crazy about home baking at the moment. I started to get tired of English bread and rolls that are produced in a huge factory, frozen and then sold in the supermarket as ‘baked instore’. If you have never tried to bake your own bread or buns, you should really try it – it’s much less laborious and time-consuming as you might think (there’s no need to be standing next to the dough while it rises, so you can use the time for something else) and freshly bakes buns are sooooo delicious – give it a try!  Continue reading

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