PAO DE DEUS & CINNAMON BUNS FOR THE WEEKEND

First of all, I would like to say thank you to the German Bakeira in Berlin, Germany for the great recipe PAO DE DEUS....translated BREAD of GOD!

I hope my Canadian Friends love it too.. easy to make and easy to fall in love with it.

It is almost a mixture of buns/rolls and the real killer is the topping of this great yummmy coconut crust.

the end result looks like this:

                                                                Delicious to the TASTE!

Here are the ingredients:

for the dough:

500 g flour (all-purpose)

150 g sugar

2 eggs

30 g yeast

100 g butter (room temperture)

250 ml milk

for the crust:

1 egg

80 g coconut flake

2 tbsp sugar

icing sugar as the finishing touch (only if you like)

Pre-heat your oven to 200 C/392 F

Part 1:

Dissolve yeast in lukewarm milk. Flour, sugar, eggs and butter mix everything well together.

Add slowly the milk and knead it to form a smooth dough. Cover the doug for 1 hour in plastic wrap.

Part 2:

Divide the dough in half and then in quarter. Each roll should weight not more than 100 g and form a roll. Once you done with rolling. Let it sit for another hour, cover it up with a damp towel or plastic wrap.

Part 3:

Prepare the coconut crust. Mix all the above ingredients together. Brush your rolls with milk and then top them with the coconut crust. Pre-heat your oven to 200 C/392 F

Then bring the temperature down to 180 C/357 F .... bake your rolls for about 20 min.

Voila...DONE!

Since I mention the cinnamon buns in my title...here is a taste of my recipe which I will post tomorrow...

They are all gone...and as usually...Deliciouse to the TASTE!

SPAGHETTI SQUASH WITH ROASTED ALMOND SPLITS - Healthy Food for FIBRO

Spagetti squash is also know as vegetable squash. The color of this fruit can vary in ivory to gold.

To prepare the spagetti squash you can microwave, boil or steam or bake it. You can add a sauce or eat it as a side dish. Whatever you prefer.

The nutrition part is for consuming squash is quite great. Squash contains folic acid, potassium, vitamin A, low calories...perfect for diet

Here are the ingredients: 4 portion

1/2 spagettie squash

1/2 cup edamame

1 slice of bacon

1/2 onion

1 tsp. piece of roquefort

1 tsp. ginger, mince

1/2 cup heavy cream

salt, pepper and marjoram

Part 1:

Cut the squash in half . Take the seeds out. Place the squash in the microwave for about 8 mins or until soft. Then use a tbsp and scrap the meat out...

Part 2:

Saute onion and bacon until golden brown.
 Add your squash in dice to the onion/bacon mixture. If you like you can add your favor veggie to the spaghetti.My favor veggie is at the moment edamame.
Seasoning with salt, pepper, ginger and majoram.

Part 3:

For the sauce: Use about 1 tbsp, creamy cheese like roquefort and pure in heavy cream let it come to a quick boil and then turn down the heat. Stir and taste it. Adjust your seasing.
Done!

The finishing touch is roasted almond split...and serve it with corn spaghetti

Delicious to the TASTE!

BARLEY MARBLE CAKE just like Home

Marble Cake is a typical German sponge mixture which contains butter, sugar and eggs...

All-purpose flour and eggs gives this cake the nice white- golden color add the coco powder into 1/3 of the dough and with a help of a fork ...fold the two dough togther. This gives it the beautiful marble appearance.

BARLEY FLOUR:

Barley (Hordeum vulgare L.), a member of the grass family, is a major cereal grain. It was one of the first cultivated grains and is now grown widely. Barley grain is a staple in Tibetan cuisine and was eaten widely by peasants in Medieval Europe. Barley has also been used as animal fodder, as a source of fermentable material for beer and certain distilled beverages, and as a component of various health foods. It is used in soups and stews, and in barley bread of various cultures. Barley grains are commonly made into malt in a traditional and ancient method of preparation.

...Research: ..wiki...

Barley flour is a very light flour with a bit of nutty taste. I used only barley flour for this recipe and it workout fine. I received a nice note from my neigbour after they tried my delicious Barley (German) Marble Cake.

Barley Marble Cake

Here are the ingredients: 12 pieces

230 g Butter (soft)

 350 g icing sugar

1 tbsp. vanilla sugar ( I used vanilla extract)

4 eggs ( I used 6 eggs) take them out 30 min before you start baking

2 tsp. baking powder

400 g Barley flour (sift flour)

100 ml whole milk or rum (2 tbsp)

2 tbsp. coco powder (try to get dark dutch coco powder)

WITH the same recipe you can use 100 g raisins instead of coco powder and 50 g junebeery

Here it goes:

Part 1:

Cream butter, then add 1/2 cup icing sugar one by one and turn it on high speed....this also helps to make the dough fluffy and light.

Part 2:

Now add your eggs one by one and your vanilla to the dough until blended.

speed: High

Part 3:

Then sift your Barley flour and baking powder on top of your creamy mixture and mix everything on low speed together. DONE!

Part 4:

Combine coco powder and milk or rum together until you have a nice silky creamy texture.

Use 430 g dough for your chocolate dough and set the white dough aside.

You need another bowl to mix your chocolade dough

  

Part 5:

Crease your baking form with butter and add your first part of white dough in the baking form. Then add your choco dough. You can do layer like white ...choco...white ...choco or 

you can do one layer white dough and then add the choco dough on top of the white dough.

Use a fork to swirl your dough. 

Part 6:

Place your baking form in your preheated oven180 C (360 F) for 1 hour...

Use a little wood stick to check if the cake is done...Then let it cool for 15 min. and finishing it with dust of icing sugar

DONE!

like always...Delicious to the TASTE!

False marinated pot roast with home-made potato dumplings

Having pork loin steaks sitting in the fridge and just waiting to be prepared to eat is one thing, but making Sauerbraten out of pork loin steaks is a challenge.

Sauerbraten is roast beef marinated over 3 days with juniper berries, cloves, red wine etc....I did not want to wait so long and my men were hungry...

Here are the ingredients: 3 portions

3 pork loin steaks

1 -2 oninons

seasoning: clover, nutmeg, salt and pepper, cinnamon

For the potato dumplings:

3 medium potatoes

150 g flour ( I used spelt flour)

 1 egg

1 garlic clove

Salt, Pepper

Add salt and starch in boiling water... about 1 tsp....  first desolved the starch (arrow powder) in cold water and then add it in your boilt water. Very important!

Part 1

Cook the potatoes until they soft, press them through your food press. Then add 1 egg, salt, pepper and flour and make a dough.

Form your dumplings and add them in the prepared boilt water.

Make sure that your stir once in awhile...They will flowed on top of the surface. Done!

Homemade red cabbage:

1/2 red cabbage, 1 apple, salt and pepper, apple vinegar, 1 - 2 bay leaf, 1 -2 cloves, pinch of salt

Part 2

Cut the cabbage in dice and add it in a saute pan. Add your apple (diced), apple vinegar and your seasonings. Simmer the dish for about 30 mins.

Part 3

Season the pork loin steaks with salt and pepper and fry them between 3 -5 mins. depends on their thickness.

Plum Sauce:

Use the caramelized left over from the pork loin steaks and add your  1 minced onion and 1 tbsp. brown sugar. Once the sugar desolved add your soft plums, cloves and cinnamon to the sauce and cook it softly until the plums release their juices. To make the juice thicker use a thicking agent, do not use flour!

False marinated pot roast with home-made potato dumplings

Delicious to the TASTE!

Organic Split Green Pea Soup for cold days

We are going towards the end of September wet, chilly and moist creeps into our bons...brrrrr...

The only remedies is for me and my family a nice warm Split green Peas from my Sardis Health Foods Store which carries these Organic tasteful peas in a bag.

Here are the ingredients: 4 portions

300  split green peas

2 carrots (dice)

1 onions (dice)

3 bacon (dice)

2 tsp. Organic Bouillon Powder or use veggie broth

500 ml water

salt, pepper and herbs

Part 1:

Saute the above ingredients and add your split green peas, add 2 tsp. organic bouillon powder or veggie broth bring it to a boil and simmer it for about 60 min.

Part 2:

Use a blender or hand blender just blend it coarse and add whip cream, salt and pepper, herbs.

Voila, DONE!

Delicious to the TASTE!

ZWETSCHGENKNOEDEL made out of Karen's fresh Harvest Italian Plum from Chilliwack, BC

Zwetchgenknoedel or translated into Plum dumplings is a original and authentic recipe from my mother who comes from old Bavaria...

These dumplings are made from potatoes and they are easy and quick to make. My sister and I loved to eat them with plum sauce or vanillia sauce or just with sugar and cinnamon...

Here are the ingredients:

300 g boiled potatoes

125 g spelt flour or if you like all-purpose flour

20 g butter

1 egg

Plums

and very important you need this kitchen tool: Food press

Let's cook!

Part 1:

Cook the potatoes until the through...Let them cool off for about 5 mins before using your food press.

Part 2:

Add your egg, spelt flour and a pinch of salt and mix it well until it becomes a dough.

There you go....

Part 3:

Divide your dough and weight about 74 g each dumpling and fill it with half of Italian plum...just like this....

then roll it to a ball and add all your dumplings in boiling water for about 10 mins.

Voila....DONE!

I served mine with cinnamon sugar or make a nice plum sauce and have them bath in it.....

Delicious to the TASTE!

FIG CHOCO PLUM TARTE

Some of you were asking when:" Am I going to post the Fig Choco Plum Tarte"?...here it goes:


For the dough: Short Pastry (Muerbeteig) Heat oven: 380F/180 C

Here are the ingredients: 26 cm

120 g Spelt flour

 80 g Quinoa flour

100 g butter (no salt )

  1 knife point baking powder

  1 pinch of salt

  1 Egg ( medium )

  nuts of your favored

Part 1:

Rapidly form from the above ingredients the dough and place it in your baking form. Cover it up with plastic food wrap and cool it in the fridge for 30 mins.


Fig Filling:

3 - 4 ripe figes

1/4 cup orange juice

1/8 tsp. nutmeg

1/8 tsp. cinnamon

1/2 tsp. barcadi

pinch of salt

*arrowroot powder 


*Arrowroot is a starch obtained from the rhizomes (rootstock) of several tropical plants, traditionally Maranta arundinacea, but also Florida arrowroot from Zamia pumila, and tapiocafrom cassava (Manihot esculenta), which is often labelled as arrowroot.^[1] Japanese arrowroot, Pueraria lobata, also called kudzu, is used in similar ways......Research: wiki....

Part 2:

Place the figs in a small pot add your spices and let it come to a gentle boil (heat on low-medium)...

Only, use arrowroot if it is too thin in consistent...set it aside...

Plums:

Part 3:

Wash, dry and cut some in half and some split almost in half...

Part 4:

Spread the fig filling on top of your tart dough and place plums they way you like it...be creative in your own way...DONE and of it goes in the oven....

Final Result

Topped with Choco....Mmmm...Delicious to the TASTE!

  

Valerie's Figs and Karen's Italian Plums I compose a GREAT FIG Choco Plum Tarte....

Normally, I do love to show the result of my baking and cooking last, but this time it is an exceptional to the rule...

For this recipe I used a short pastry dough: Pretty easy...

But...

Before, I share my recipe with you here is a short story about two women who I met over the weekend...

Valerie has a farm with her husband Rick and when I was on my way home, after I stopped by at Jackie's chicken farm to get my eggs...I saw Valerie and Rick' s farm and these huge colorful pumpkins...so, I just could not resist to buy one big orange pumpkins and two spaghetti squashs...

I knocked on their door and some branches juts towards the entry of a huge tree in front of their house . I inspected the tree closer and I discovered some fruits when Valerie came out of her house

I asked her about the tree and she told me that this is a fig tree which was planted in 1980 by her grandmother. It is just a beautiful tree with its gorgeous fruits on it.

Here is a picture:

AND his fruits

I always thought figs are purple, but the Chilliwack Figs are green...

Valerie harvest them for me by climbing on a latter and picked them one by one...Thank you Valerie...

AND

Karen's Italian Plums are delicious....sweet and irresistible...

very inexpensive, no spray and already harvest...

Thank you...

And this is the irresitible Fig Choco Plum Tarte

Recipe on my next post...as always Delicious to the TASTE!

'by arrangement of the owners to post their pics'...Thank you again Valerie and Karen...

LASAGNE VERDE with Home-made Tomato Sauce ***Domenica Italiana***

I bought very cheap tomatoes to make my favored tomato sauce for my italian Lasagne

These are the ingredients you need:

2 tbsp. Olive oil

1 small onion, coarsely cut

1 garlic clove, corasely cut

bacon or aromatic sausage

 400g tomatoes

2 tbsp cilantro

1 tbp. oregano

2 bayleaf

2 tbsp tomatomark

1 tbsp brown sugar (coconut sugar)

Salt & Pepper

For Lasagne: 4 portion

500 g lean ground beef/pork or chicken/turkey

14 lasagne sheets (about..it depends on your baking form)

Butter

Parmesan/Gorgonsola (ca. 1 tsp.)

Bechamel Sauce:

60 g Butter

60 g Spelt flour

30 g Gorgonzola

Milk/Cocunut/Almond milk (whatever your prefer)

I used almond milk...

Part 1:

Bechamel Sauce.....

In a medium saucepan, heat butter over low-medium heat until melted.

Add spelt flour until smooth. The color of the flour is medium brown. This is called a roux. 

Then you can pour in your favor liquid: cow milk, coconut milk or almond milk..make sure that you stay with this process all time and stir until the taste of spelt flour disappear...add you flour in small quanties to avoid lumps.

Just in case, if you have lumps just use a sieve and let the sauce run through....then add your cheese of flavour...in this recipe I used gorgonzola..but not too much...since this cheese has a strong taste of its own...you could also use a mild danish cream cheese. This adds a great taste to the Bechamel Sauce...

Mix about 5 - 6 mins.Then add your milk...Set the sauce aside...

What is a roux?

....Roux /ˈruː/ (also rue) is a substance created by cooking wheat flour and fat (traditionally butter).

It is the thickening agent of three of the mother sauces of classical French cooking: béchamel sauce, velouté sauce, and espagnole sauce...
It is the thickening agent of three of the mother sauces of classical French cooking: béchamel sauce, velouté sauce, and espagnole sauce.......Research: wiki...

Part 2:

Home-made Tomato Sauce... boil water and pour them over your tomatoes - you need to take off their skins and seeds.
Let them sit for about ca. 10 min. ...if you like you can cut a cross in the bottom of the tomatoes, but with these soft tomatoes I bought it is not called for.

Pour olive oil in a pot on medium heat add your onions and saute them, then add your minced garlic. Pour your tomatoes in the pot and season them with parsely, oregano, bayleaf, tomatomark and coconut sugar or brown sugar. I added a little bit lemon juice. Salt and Pepper.

Let it come to a boil and then without a lid simmer for about 30 mins or longer. A good sauce will take its time...

Do not forget to discharge the bayleaf :)

Part 3:

Fry ground beef....
Heat up the olive oil and add your onion to saute them. Then add your lean ground beef or chicken or turkey...Cook until the water is dissolves.

Season your meat with salt and pepper. 

Part 4:

Add your tomato sauce to your ground beef and stir. Add some butter and seasoning with cilantro, parsely and oregano, if needed.

Part 5:

There are a variety of Lasagne sheets pre-cooked or dry...I tried out both and I really like the dry ones. I put them in boil and salt water and add four sheets add the time.

Part 6:

Prepare your cooking form with butter and add your lasagne sheets.
First start with Bechamel Sauce and add Parmesanen cheese, then the meat tomato sauce, then lay on top the meat tomato sauce the next lasagne sheets and top it again with meat tomato sauce until you come to the top of your cooking form. 

Then add as last the Bechamel Sauce and Parmesan cheese and put it in the oven for 410F/ 205 C for - 30 min. then add 5 more minutes and add melting cheddar cheese.

Voila...Liam cannot wait to dive in :)

What a happy smile..

...Delicious to the TASTE!