Moroccan Flatbread

Attention! Preparation time 2 hours!

Preparation You need: A pizza stone (but it is also possible without, the temperature is not so high)
Ingredients (for 2 flatbreads) 200 g flour (standard wheat) 100 g durum wheat semolina Some sesame seeds, if you like 10 g yeast 5 g salt approx. 160-170 ml water
The dough Mix all ingredients (except the sesame ;-). Knead for at least 5 minutes, the dough should be as soft as an earlobe. Cover the bowl with a damp cloth. Put aside in a warm place for three quarters to an hour (e.g. in the oven at 35 to 40℃).
Forming flat breads Spread some durum wheat semolina on the work surface. Knead the dough again briefly and divide in half. Shape both into flat cakes and press them well into the semolina. Sprinkle a little sesame seed on the top and press it lightly into the dough with the palm of your hand. Then sprinkle some durum wheat semolina over it and cover with a dry cloth. Let it rise again for three quarters of an hour. In the meantime, put the pizza stone in the oven (middle rail) and preheat the oven (circulating air, 210℃).
Baking the flat breads If you like, you can now pierce the 2 flat breads three or four times with a fork (then they don't bulge so much) and then put them in the oven on the pizza stone. After about 15 minutes, if they do not yet have the desired golden-brown colouring, you can still switch briefly to grilling, but be careful that they do not burn or dry out.

French Baguettes

Important! This takes 3 hours to prepare!

Preparation You need: A baguette mould A dough scraper
Ingredients (for 3 small baguettes) 345 ml water, lukewarm 17 g normal yeast; almost half a cube 430 g wheat flour (405 in Germany) or a mixture of 375 g normal flour and for example 55 g whole grain) 13 g salt
The dough Put the following ingredients in a bowl in this order: water, yeast, flour, salt Stir the mixture well with a dough scraper to form a homogeneous mass without really kneading the dough - everything should be uniformly mixed. The result should be a very moist, sticky dough. Then place the dough in the bowl in the oven, without turning it on. Just so the dough can rest there without air circulation and temperature fluctuations. Rest period: 2 to 3 hours.
Shaping the baguettes The dough should have risen clearly after 2 hours. Stir the dough again briefly with the dough scraper so that most of the air is pressed out. Now lay out baking paper (or a silicone mat) in the baguette mould and use the dough scraper to spread the dough in the three gutters. The baking paper is necessary because this dough is very wet, and otherwise it creeps into the holes (sometimes even through them), and you can't get the baked bread out of the tin so easily. Use the dough scraper to pull the dough apart so that the grooves are evenly filled and the dough pieces get the typical baguette shape. The coarse pulling apart ensures that the breads get the typical uneven surface structure of a baguette. Now let the dough rest for another 20-30 minutes. In the meantime, push a high baking tray into the lowest level and fill it with water (1.25 litres). Place the oven rack on the middle shelf. After 10-15 minutes, preheat the oven (convection oven, 210℃).
Baking the baguettes Put the baguette mould in the oven (on the oven rack) and bake for 20 to 25 minutes (keep an eye on them from 20 minutes!).When they are nicely brown on top, take them out, turn them over, and put them back in the oven for a few minutes with the underside facing up, with Top Grill --> Don't take your eyes off them! The underside should only be lightly browned. After baking, remove the baguettes immediately from the tin and place them crosswise on top -> so that air also gets to the underside. Leave to cool for 10 to 15 minutes, then eat them all straight away ;-)

Spanish Rabbit

 

 

 

Goes well with farmhouse bread, Baguette or Greek flatbread

Attention! Preparation time a bit more than 1 hour!

Preparation You'll need: A roaster with lid
Ingredients (for 2 persons) 1 whole rabbit 40 g Serrano ham ½ red and ½ green bell-pepper 2 medium-sized onions 1 Tetra-pak chopped tomatoes (500-600 g) 4 cloves of garlic 1½ heaped tsp. pimentón (Spanish smoked sweet paprika) 1½ bay leaves 1 lemon (bio) ½ bunch of parsley Olive oil Salt and pepper
First steps Rinse the rabbit, pat dry with paper towel, remove head if it's the full rabbit, and cut into several pieces with a cleaver. Fry in regular olive oil on medium to high heat (7) on both sides until they are dark brown. This will take some time - in the meantime you can prepare the other ingredients: Coarsly chop the 2 onions, cut the bell-pepper halves into large pieces (2 to 3 cm), put together aside. Rinse and pluck half a bunch of parsley Remove the skin of the 4 cloves of garlic, press and finely chop them. Cut 40 g Serrano ham into small pieces Zest 1 complete lemon, juice one half of it.
Preparation As soon as the rabbit parts are browned, take them out of the roaster. Now sauté the onion and peppers in the olive oil at medium heat for 5 minutes (if olive oil is still needed, you can now add Extra-virgin olive oil). Add garlic and sauté for another 2 minutes. Now add the tomato pieces, Serrano, 1½ heaped teaspoons of pimentón, lemon zest and juice (15-20 ml) of one half, bay leaves and most of the parsley (the rest of the parsley is used at the very end). Stir well and season with salt and pepper. Add the meat pieces, cover and fry over medium heat for 35 to 40 minutes, stirring occasionally and checking the moisture. If necessary, add water.
Serve To serve, first briefly set the meat aside, season the sauce again, then place it on the plates, add the meat and garnish with parsley.

Beef Fillet under a Truffles Crust

 

 

Attention! Please note below "First Steps", there are some points that have to be made before the actual cooking. The rest takes about 20 minutes. The herb butter should be done one day in advance.

Preparation You'll need: A good pan, best would be a wrought-iron pan or a grill pan (such as a Le Creuset) A medium bowl A casserole dish
Ingredients (for 2 people) 4 slices of beef fillet, not too large in diameter (each approx. 120-140 g) 1 plain bread roll, 2 days old and very hard, to grate 40 g truffle butter 1 egg yolk 3-4 tablespoons truffle oil (depending on how dry the roll is)
First Steps If you want to make your own truffle butter, it is best to do it the day before: Mix 40 g soft butter, 10 g truffles (finely diced), a little salt and pepper, a dash of lemon juice in a small, lockable bowl and place in the fridge. Take the steaks and truffle butter out of the fridge 2 hours before cooking starts.
Preparation Basically, prepare the steaks the way you want them to be, but remove them from the pan a little earlier because they will be put in the oven for a short time. Place on its side in aluminium foil for 5 minutes. Preheat the stove (200℃, convection grill or top heat), continue with the rest. Grate the bread roll into not too fine crumbs in a medium bowl. Add 40 g truffle butter (very soft, almost liquid), 1 egg yolk and 2 Tbsp. truffle oil. Mix well. Now place the steaks in a casserole dish, spread the breadcrumbs on top and put them in the oven. Leave in the oven until the crust has a dark brown colour (2 to 3 minutes). As a side dish I recommend Rösti, potato gratin, green asparagus (fried) or tomatoes (halved or whole to be baked in the oven).