Dutch Baby Pancake and other discoveries

An effortless, spectacular breakfast treat.
Oh baby, what a discovery!

I love to travel – an even bigger hobby than food (ok, that is cheating as travel always involves food).  Usually travelling is about discovering faraway places and exotic lands. Which makes it even more special to discover a hidden gems on my own doorstep.  Again, I am not being accurate… this discovery was not quite THAT close to home, to be honest.

I was visiting friends up in the north. They took me to visit this little town so far off in the northern corner of the country that my navigation system actually took me through Germany on my way home. But back to this amazing place, the fortress town of Bourtange.

A short history of the place: it was built, it fell into ruin and it was rebuilt. To add some dates to that 1593, 1851, 1967. But those facts really do not say much. That is why I borrowed the below picture from the town’s website.

 

 

Stellar discovery – Bourtange fortress

 

The reason for the fortresses star shaped design was the increased use of the canon in battle in the 15th century. The old medieval ring shaped fortresses proved vulnerable to cannon fire, which resulted in the rise of the star shaped fortress first in Italy and then throughout Europe.

But as I said at the beginning of this post: travel always involves food and this little trip was no exception.  Before we set out in the morning I was treated to a fabulous breakfast. It has become quite a tradition that, whenever I visit, we start the day in the kitchen were HMM and I get to chat whilst JMM conjures up the most amazing treats for us – like those tasty scones I posted a while back.

So here I am sitting in a Dutch kitchen about to discover the skillet pancake which in the States is apparently also known as Dutch Baby Pancake or German Pancake. As I have never seen one of these babies either in the Netherlands or in Germany I was a little puzzled, but Wikipedia is quick to explain that these pancakes were the invention of a Seattle restaurant in the first half of the 19th century and that the use of “Dutch” was s a corruption of the German, “Deutsch”.  But enough talk of faraway places, time for food:

These pancakes are whipped up within no time and are much less effort than regular pancakes as they cook all on their own in the oven. The pancake puffs up magically whilst baking and it is at its best if the crust is lightly crispy whereas the center still has a custardy texture.

These fluffy make a great vehicle for any type of topping: I was treated to icing sugar and apple sauce, but you could add fresh berries, oven-roast strawberries,caramelized pear – the variations are endless.

Ingredients
Serves 1-2

 

1 tbsp oil or 2 tbsp butter
3 eggs (room temperature)
60g all-purpose flour
120ml milk
a few drops of stevia (maple syrup, or sugar)
a pinch of salt
a few drops of vanilla essence
optional: a pinch of cinnamon

Recipe

1. The batter can be prepared the night before and kept in the fridge. (I find they turn out even better when rested.)
2. Heat the oven to 200C. Place a skillet or oven dish in the oven to heat up.
3. Once the dish is hot add a few tablespoons of oil or butter.
4. Whisk the eggs until well combined.
5. Add the milk, stevia, salt, vanilla and cinnamon if using.
6. Add the flour. Combine well.
7. Pour the patter into the piping hot oven dish.
8. Bake for 20-30 min. It should rise beautifully. You are looking for a golden center and a lightly dark edge.
9. Serve hot as it will fall very quickly
10. Toppings are endless, but I adore strawberries and icing sugar.

 

Tips & Variations

• add some berries to the batter
• add some lemon zest instead of the cinnamon
• make small pancakes by baking them in a muffin pan and reducing the cooking time slightly
• want something slightly similar but savory – try this Yorkshire Pudding recipe

Serve with

• apple sauce and icing sugar
• fresh strawberries and icing sugar
• fresh berries and yoghurt
• lemon juice and maple syrup
• brown sugar
• caramelized pears
• stewed (frozen) fruit or raspberry apple compote

Other pancake recipes

 

Pumpkin Quinoa Pancakes

Pancakes Buckwheat

Pancakes Ryeflour Pear

Oat Banana Pancakes

Buckwheat Blinis

Socca Pancake

Oat Egg White Pancakes

Rice Pancake

Rice Patties

Apple Pancake Rings

Buckwheat Crepe

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Easter Braided Bread

Happy Easter!

 

The first days of spring always feel so tentative and so restrained: watery sunshine, pale buds. I wondered what I liked so much about this insipid season last year. And then spring burst out in its full extravagance. Suddenly there are almost endless hours of day-light (none of that hopeless saving of time). Everywhere you look there are vibrant greens bursting into life.

And then out of the blue there is Easter (was it not only just Christmas?)

As a kid Easter was spent hunting for eggs at my grandmother’s.  Usually we first coloured them with those brightartificialdyes that came in tablet form, but I will never forget the year that my uncle arrived with all these littlesachet of natural dyes….including dried red insects. (The seed for my fascination for unusual ingredients was planted at a young age 🙂 )

Besides painting eggs we do not really have any family Easter traditions…Except for eating together of course. This means that I am free to experiment with other people’s foody traditions 🙂  One wonderful discovery has been this beautiful braided sweet bread circled around a dyed egg.

The tradition of eating sweetened bread for Easter may date back as far as the Homeric Greek period (ca. 1100–800 BC). The eggs echo the significance of Easter as they are traditionally connected with rebirth, rejuvenation and immortality. Or, viewed from a more practical perspective: eggs were forbidden during Lent, after 40 days there would have been plenty of eggs that had to be used up.

This bread tastes wonderfully sweet and light; it looks stunning on any Easter brunch table.

NB: Nowadays I tend to opt for slightly less exotic ingredients for dying eggs. For some ideas pop over to my post on dying eggs with natural ingredients.

Wishing you a Happy Easter!

 

 

 

Ingredients
(from the blog ‘Italian Dish‘)
4 breads

230ml (1,25 cups) milk
80g (1/3 cup) butter
1 package of instant yeast (about 3 tsp)
pinch of salt
80g (1/2 cup) sugar
2 eggs
350-500g (3,5 cups) flour
1 egg
6 dyed eggs (they can be dyed raw as they will bake in the oven)

 

Recipe

1. In a small saucepan, warm the milk and butter until the butter just melts. Do not let the milk get too hot (or allow it too cool before adding it to the yeast).
2. In a large bowl combine yeast, salt and sugar.
3. Add the eggs and mix.
4. Add the warm (not hot!) milk and butter mix.
5. Add about half the flour and combine using the dough hooks of your mixer. Mix until smooth.
6. Slowly add the remaining flour to form stiff dough. (The amount of flour needed will vary. You are looking for dough that is not sticky any more.)
7. Knead the dough (either by hand or in a stand mixer) until the dough is pliable and soft.
8. Lightly oil a bowl. Place the dough inside. Cover with cling film and allow to rise in a warm place until doubled – for about one hour.
9. Prepare two baking trays by lining them with parchment paper.
10. Punch down the dough. Divide into 12 pieces. Roll each piece into a rope (about 2.5cm / 1 inch thick and about 35cm/ 14 inch long).
11. Taking three pieces at a time, braid them together. Loop into a circle, tucking the ends inside.
12. Cover with cling film and allow to rise in a warm place until double – for about 30 minutes.
13. Heat the oven to 175C (350F).
14. Beat the remaining egg and brush over the bread.
15. Place a dyed egg in the center of each bread, pushing it down slightly.
16. Bake about 20 min until ht bread is golden brown.
17. Allow to cool on a rack.
18. Note: If you leave the bread out for a few hours you should no longer eat the eggs.

More Easter and egg recipes

Baid Mutajjan –Spicy Eggs

Marbled Chinese Eggs

Deviled Egg Pink

Egg Curry

Easter Pizza Rustica

Easter Eggs Natural Dye

Mini Frittatas

Omelette Smoked Salmon

Egg a la Julia Child

Skillet Bread with Buckwheat and Quinoa

 

Quick and easy, fragrant bread

The other week I got a mysterious souvenir gift: a little jar labelled “Charoset”. I had to go by the picture of dates on the front to guess at its content as all the other words on the jar were in Hebrew. This little mystifying jar had travelled half-war round the world. Not only that, it had to travel most of the way all on its own: It started its trip comfortably nestled in the safety of the suitcase my friend CL was carrying on her way back from Israel. At the airport however security was suspicious of this little vessel with its dark content. So this little jar was packed off all on its own for the long trip to Europe. How foreign that little parcel must have looked on the baggage belt amongst all those huge and well travelled suitcases.

This weekend I was holding this little jar in my hands, impatient to discover its content. But after it had travelled all this way I could hardly just dive in with a spoon for an unceremonious quick taster. Bread was needed! But I had none, not even a single slice was to be found in the freezer. And I certainly did not have the patience to bake a loaf. So I pulled out my favourite recipe for super-fast, emergency skillet bread.

This bread comes together in minutes. It takes no more than a quick stir to make the batter and then a few minutes in a skillet on a stove. The combination of buckwheat and quinoa give this skillet bread a strong nutty flavour.  It is a great side for a cheese plate but just as nice with a spoon full of jam – or as it turns out, charoset. When I make it to go with something sweet I often throw in a teaspoon of nigella seeds to enhance the fragrant flavour of the bread. But this time I left it plain as I wanted the charoset to take the star role.

But I had no need to worry, the charoset was one powerful combination of flavours: deeply sweet with a hint of earthy spices. The taste made me even more curious to find out what I was eating. A quick search in Wikipedia revealed it to be “a sweet, dark-coloured, paste made of fruits and nuts eaten at the Passover Seder. Its colour and texture are meant to recall mortar (or mud used to make adobe bricks) which the Israelites used when they were enslaved in Ancient Egypt. The word “charoset” comes from the Hebrew word cheres “clay.”

A big thank you to CL for this lovely gift and amazing discovery that doubled as a good excuse to share my recipe for this humble but ever so versatile and tasty skillet bread.

 

Charoset

Ingredients
(found on the blog ‘Natural Noshing’)
Serves 1-2

40g (1/3 cup) quinoa flour
40g (1/3 cup) buckwheat flour
80ml (1/3 cup) water
80ml (1/3 cup) unsweetened rice milk*
1 tsp lemon juice
1 egg
pinch of salt
1/2 tsp baking soda
optional: nigella seeds (DE: Schwarzkuemmel, NL: zwarte komijn)
oil
 

Recipe

1. Combine the quinoa and buckwheat flour.
2. Make a well in the center. Add in the water, milk, lemon juice and the egg. Use a fork or whisk to beat together the egg and the liquid and then the mix with the flour.
3. Allow to stand for 5 min. While you heat a skillet (20 cm / 8 inch) over medium heat.
4. Sift the baking powder into the batter.
5. Grease the pan with a little oil.
6. Pour in all the batter.
7. Cook for 6-7 minutes.
8. Flip and cook for another 5-6 minutes.
9. Serve warm and cut into wedges.

 

Tips & Variations

• instead of the rice milk you can of course use regular or other grain based milks
• the original recipe also suggest replacing the milk and lemon juice with yoghurt, but I have not tested this
• besides nigella seeds you can experiment with other spices or fresh herbs

Serve with

• cheese and fresh grapes
• butter and jam

 

Spelt and Oat Muffins with Berries

Breakfast- (lunch-, high-tea-, snack-) muffins

This post is one big thank you to my dear friend MJ!

What for, you ask?

She was the one who got me blogging. She introduced me to the site “Tastespotting” – a real smörgåsbord of food blogs. And reading blogs inspired me to start my own.

Blogging made me discover that my passion for food is broader than just cooking. At some point I realized that I was really having fun styling food pictures and now I am learning that I might actually get pleasure from writing as well (“might” as sometimes stringing together words seems the hardest thing J ). Such a fabulous journey, so many hours spent doing something I enjoy.
….and she is the one who triggered this.

What is the occasion, you ask?

This week, for the first time, Tastespotting published a picture of mine. The result: 258 views in one day (and 200 the next). I was totally caught off guard. (Exactly as I was the first time somebody, who was not a friend, “liked” one of my posts.)

When I started this blog I had no clear goal in mind; one day I just found myself posting. The blog was about keeping a food dairy and about sharing my discoveries with friends; I never thought about any other visitors. By now I have made some lovely blogging friends and I have actually had responses from total strangers that have cooked recipes I shared (Can you imagine someone in Australia actually cooked my mum’s Ethiopian Lamb Stew?!).

What recipe could be good enough for the occasion, you ask?

How about one more thing that I am thankful for:  the recipe for those amazing muffins that MJ baked when I last visited her in Finland.

Just imagine: you are a house guest. You get to sleep in, but then the sweet scent of baking lures you out of bed and to the breakfast table where you are greeted with a tray full of fresh, golden muffins. And there you are, sitting at a kitchen table in sunny Finland digging into freshly baked muffins.

I’ve made these muffins several times since – gently sweet and brimming with goodness. They are just as fabulous with a quiet cup of afternoon tea as they are with a strong cup of morning coffee.

 

Ingredients
(slightly altered from ‘BBC Good Food‘)
12 muffins (around 180 kcal each)

1 ripe banana
2 large eggs
150ml low-fat yogurt (I use Total % Greek Yoghurt)
50ml canola oil (DE: Rapsoel, NL: Koolzaadolie ) alternatively you could use sunflower oil
100g apple sauce or puréed apples (I use my simple freezer apple sauce for this -about 1/2 apple)
4 tbsp honey
1 tsp vanilla extract
200g spelt flour (the original recipe uses wholemeal)
50g rolled oats, plus extra for sprinkling
2 tsp baking powder
1  tsp baking of soda (NL: zuiveringszout, dubbelkoolzure soda, natriumbicarbonaat, DE: Natron)
1½ tsp cinnamon
pinch of salt
100g (frozen) blueberries (or use raspberries as my friend MJ did)
2 tbsp mixed seeds (pumpkin, sunflower and flaxseed)

 

Recipe

1. Heat oven to 175C.
2. Line a 12-hole muffin tray with cup cake liners.
3. In a bowl mush the banana with a fork.
4. Heat oven to (180C) 160C fan/gas 4. Line a 12-hole muffin tray with 12 large muffin cases.
5. Mush the banana with the fork.
6. Whisk in the eggs.
7. Then add the yoghurt, oil, apple sauce, honey and vanilla. Mix well.
8. In a separate bowl combine the flour, oats, baking powder, baking soda, cinnamon and salt.
9. Pour the wet ingredients into the dry and bring together quickly, but do not overwork.
10. Fold in the (frozen) blueberries.
11. Spoon the batter into the prepared muffin tin.
12. Sprinkle with the extra oat flakes and seeds.
13. Bake for 25-30min until they are golden and a skewer inserted into the centre comes out clean.
14. Remove from the oven and allow to cool a little.
15. They taste fabulous hot or cold (the next day)

Thank you M, for amazing memories of Finland, friendship and food 😉

Pancakes with Pumpkin and Quinoa Flour

Golden fall sunshine on a plate

Don’t get me wrong, I love living in the city, but I was hit with a twinge of jealousy when I was visiting a friend up north the other week and I realised that I would never be able to say, as she did: “a neighbour dropped off a few wheelbarrows full of pumpkins, do you want to take some home?”

I do not have much experience with preparing pumpkin, but that did not stop me from filling an entire shopping bag. Although it was very humbling to see that I hardly put a dent into that huge pile at the bottom of their driveway.

Back in my tiny city kitchen I roasted the pumpkins, threw them in a blender and froze the puree in small portions. I now have a freezer full of little parcels of rich golden puree I cannot wait to experiment with. The first recipe I tried (and have made a few times since) was a total hit. These pumpkin pancakes are wonderfully light and airy, gently fragrant and packed with nutritional goodness (fiber, iron, vitamin A and E and that is only from the pumpkin, the quinoa flour is one of the healthiest foods you can find).

Thank you so much, H&J for a fabulous weekend, your wonderful hospitality and these amazing pumpkins!

 

Ingredients
(hardly altered from the blog ‘My Natural Family‘)
Serves 2

3 large or 4 small eggs
110g (1/2 cup) pumpkin puree (see below for how-to)
125g (1 cup) Greek yoghurt (I use Total 0% fat)
1 tsp baking powered
60g (1/2 cup) quinoa flour
1tsp cinnamon or pumpkin pie spice
1/4 tsp salt
maple syrup or honey to serve
optional: pecan nuts

Recipe

1. Whisk the eggs lightly.
2. Add pumpkin, yoghurt and stir to combine.
3. Stir in the flour, baking powder, cinnamon and salt.
4. Wipe you pan lightly with oil.
5. Fry little pancakes, flipping them when bubbles appear and the edges turn golden.
6. Serve with a generous drizzle of maple syrup or honey and maybe a few pecan nuts..

 

Tips & Variations

The original recipe uses canned instead of fresh pumpkin.

How to roast pumpkin

1. Heat the oven to 180C.
2. Cut off the top and bottom of the pumpkinS.
   (Why would you only bake one – make as many as fit your tray and freeze the puree.)
3. Cut the pumpkins in half.
4. Spoon out the pumpkin seeds
   (these make a great snack when roaster – recipe will follow when I can restrain myself from eating them all before taking a picture)
5. Line a baking tray with parchment paper.
6. Rub the inside of the pumpkin with a little oil.
7. Place the pumpkin cut side down on the paper.
8. Roast in the oven for about 40-60 minutes until the flesh is soft.
9. Allow the pumpkins to cool so you can handle them.
10. Spoon the flesh into a blender.
11. Puree the pumpkin.
12. The puree can be stored in the fridge for a couple of days of can be portioned and frozen.