Apfelstrudel

For two apple strudels (are then baked at the same time).

Preparation time: approx. 3 to 3 1/2 hours in total:
First you need to make the dough, which then needs to rest in the fridge for 2 hours! During this time, you can prepare the filling.

Ingredients for the dough 200 g flour - Double-handled is best here. If you can't get this, you can also use standard wheat flour (405 in Germany). You may need to use 1-2 tsp more flour if you are using double-handled flour. 2 El sunflower oil 1-2 pinches of salt Ingredients for stuffing 600 to 700 g tart apples (e.g. Boskop, about 4 pieces) some lemon juice (1/2 lemon) 30 g butter 40 g bread crumbs 40 g almond sticks 60 g brown cane sugar 1 TL cinnamon powder 30 g liquid butter to spread Icing sugar for dusting
The dough Put 200 g flour, 2 Tbsp sunflower oil, 120 ml water and 1 pinch of salt in the mixing bowl. Let the machine knead for around 10 minutes. Then brush with a little oil, place in a bowl and cover with cling film. Place in the fridge for approx. 2 hours.
The stuffing Wash and peel 4 apples. Cut out the core. Then cut the apples into eighths and cut these pieces into thin slices. Sprinkle the slices with the juice of about half a lemon and leave to marinate. Lightly fry 40 g almond slivers in a clean pan until lightly browned, then melt 30 g butter in the pan and add 40 g breadcrumbs. Fry the mixture, stirring frequently, until golden brown. Add 60 g brown cane sugar and allow to soften slightly (I always do this until I notice that the sugar starts to stick to the pan when stirring). Attention: The sugar must not liquefy, otherwise you will end up with a big hard lump of the whole mixture :-). Add 1 tsp cinnamon. Stir well and leave to cool.
The Strudel After 2 hours, take the dough out of the fridge and divide it in half (we want to make 2 strudels). Now roll out the first part thinly on a floured surface, sprinkling a little flour over the dough as you do so. Now comes the exciting part: Pull out the dough over the back of your floured hand. To do this, have a clean kitchen towel on the work surface and lightly flour it. The dough should be so thin that you can see the pattern of the kitchen towel shining through. See my photos of course, but I have watched these videos and find them very helpful: essen & trinken Backschule Der Strudel - Ein Hauch von Teig (2020) by Anita Lackenberger: (in German) Pulling out the dough over the back of the hand (at 4:00) and here the dough is pulled with the hands (at 5:52) - for me, the important message here was: If there is a small hole, never mind, just close it. Soothing! Spread a thin layer of melted butter on the dough. Cover the dough lengthwise with half of the bread/almond mixture. Spread half of the apple pieces on top. Fold in the side edges about 2-3 cm. Lift the cloth slightly at the front edge and carefully roll up the strudel. While doing this, keep gathering up the cloth, i.e. stay close to the strudel, and also press the strudel down a little from above. Place the baking paper on a baking tray and carefully place the strudel on top. Brush with melted butter and sprinkle with almond slivers if you like (you can of course leave them out if you don't like them, it's not the tradition, but it tastes good! We sometimes do it with, sometimes without). Now, in exactly the same fashion, make the second strudel. Bake the strudels in the preheated oven (middle shelf) at 200℃ (fan oven) for approx. 15 minutes until lightly browned. Dust heavily with icing sugar immediately after removing from the oven and serve. They go well with fresh whipped cream, vanilla sauce and a scoop of vanilla ice cream ;-)

 

Clafoutis

ChezTeddy in the hands of HoneyBear.

Preparation: You'll need: A shallow large ceramic dish (diameter approx. 28 cm) for the oven A large bowl
Ingredients (for 6 servings) 750 g cherries in a jar (morello cherries) 100 g flour 100 g sugar 2 eggs 250 mL 1 tsp vanilla sugar 1 pinch salt 2 Tbsp. cherry brandy or rum (approx. 40% alcohol) Icing sugar Whipped cream 200 ml whipping cream and 12 g icing sugar Place whipping cream and whisk attachment of food processor in freezer for 10 minutes before preparing. Place whipping cream and icing sugar together in bowl. First let the cream stir on low speed, after 1 minute, turn to highest speed to whip until stiff (takes a few minutes). Do not let it beat too long, just until the desired consistency is reached!
Preparation Preheat the oven to 210℃. Drain the cherries from the jar through a sieve (you could also do something with the water, so maybe catch it in a container). In a large bowl, put 100 g flour through a flour sieve. Add 100 g sugar, 2 eggs and a little of the milk. Mix everything well. Then, in a few stages, while stirring, add the rest of the milk. add the rest of the milk. Mix until a smooth homogeneous dough. Then add 1 tsp. vanilla sugar, 1 pinch of salt and 2 Tbsp. rum. Mix again. Grease the oven dish completely (base and sides). Pour in the batter, then spread the whole cherries evenly. Attention: The idea is that the dough is only so high in the mould that the cherries still stick out of the dough a little bit! But do not pour the pastry over the cherries they should not be covered. Place in the preheated oven (middle shelf). Bake for 10 minutes at 210℃, then go down to 180℃ and bake for another 20 minutes (in the meantime you can make the whipped cream). After baking, sprinkle generously with icing sugar and cool. It is best eaten while still slightly warm with whipped cream.

Crêpe Suzette

 

 

 

A tasty dessert that can be done with Crêpes made the day before.

For 2 people you'll need 4 Crêpes.

Preparation You'll only need: A standard large pan A zester or similar tool Matches or culinary torch 4 crepes (freshly made or old ones from the day before)
Ingredients (for 2 persons - 4 crêpes) For 2 crêpes I would halve all ingredients except the orange juice: 150 mL 2-3 large juice oranges for zest and 200 mL juice 50 g brown cane sugar 30 g butter 6 Tbsp. Grand Marnier 1 Tbsp. Austrian Strohrum (80%)
Preparation Wash oranges and peel off a zest. Then fillet these (the easiest way is to halve the oranges at the "equator" and then cut first on the inside once around to remove half the orange from the peel. Then cut the individual half pieces out of the skin). Press the other orange(s), 200 ml of juice is needed. Caramelise 50 g of brown cane sugar in a pan until the sugar has a dark brown color and is viscous. Immediately deglaze with the orange juice. This will steam heavily and the liquid caramel solidifies again. Now add the zest and bring to boil to dissolve the solid caramel. Then fold in 30 g of butter, add 4 crepes and simmer for about 2 minutes. Then turn over the crepes and let it simmer for another 1 to 2 minutes. Flambé: Put 1 Tbsp. of Strohrum and 6 Tbsp. of Grand Marnier in a glass and then pour over the crepes, immediately light the alcohol and flambé (you should have done this, with this amount of alcohol this could be dangerous - I would, for example, switch off any kitchen hood). Place the 4 crepes on preheated plates. Now simmer the halved orange fillets in the pan for 1 to 2 minutes, pour the sauce over the crepes and serve.

Cheesecake Verrine with Fruits

 

Attention! This goes into the refrigerator for 5 hours!

Carinne's taking over ChezTeddy for this dessert :-)

Preparation A little dish Two bowls Four glasses
Ingredients (for 4 persons) For the base: 15 wholemeal biscuits 30 g sugar 65 g butter The cream: 200 g cream cheese (in the original recipe it's Mascarpone) 30 g icing sugar 1 sachet vanillin sugar The fruits: Frozen fruits, e. g. raspberries, bilberries
The base Crumble the biscuits in a bowl with your hands, not too fine. Add melted butter and sugar, mix well. Put in the refridgerator.
The cream Mix the cream with icing sugar and vanillin sugar.
Build the cake First spread the base equally in the four glasses, don't compact it too much, then the cream. But the still frozen fruits on top. Put that into the fridge for 5 hours.

Fried Semolina Pudding

Attention! Has to be started one day in advance.

Preparation For the cooking on the first day you'll need: A medium sized pot A flat bowl out of glass or ceramics. For the frying on the second day: A pan
Ingredients (for 2 to 3 persons) First day: 1 litre milk 250g durum wheat semolina 50g sugar 50g butter 2-3 pinches of salt 2x Butter-Vanille-Aroma (essence), like this 1 tea spoon of Arak On the second day: Butter for frying The trimmings (suggested): Apple sauce or stewed apples Preserved cherries or blueberries Sugar and cinammon
Cooking the semolina on the first day Bring one litre of milk to boil. During that time add the other ingredients, not the semolina, keep stiring often: Sugar, butter, salt, essence and Arak. As soon as the milk starts to boil, remove from fire and slowly pour the semolina while stirring continuously. Keep stirring until the pudding gets pretty thick. Then pour it into the bowl. After letting it cool down somewhat like this, cover it and put it in the fridge over night.
Frying the cuts On the next day, tip the pudding onto a board and cut it into rectangles (just to your liking, like in 2x3"). Fry them in butter until both sides are golden or dark brown. Serve immediately. For trimmings, see above.