baked goods

Many years ago when I lived in Germany this was my dessert of choice.  My husband’s Austrian grandmother made the absolute best.  It really is quite simple but in Austria they have many different types of white flour.  I just used all purpose and it seemed to turn out really well.  I did make my share of them over the years and I luckily video taped his grandmother making one.  Each time I made one, I would watch the video first.  I still have that video but I didn’t watch it this time.  She passed away many years ago and I was lucky to see her for the last time a few months before she died.  We don’t always get a chance to go to Austria.  I’m glad I have that video!

On friday,  I went to my girlfriends mom’s funeral.  She was a tiny Italian women who always made food for everyone.  Years ago I asked my girlfriend if she could get her mom to show us how to make gnocchi.  I had tried making it many times and could never get it right.  It has to do with flour/ potato ratio and the flour here is different than in Italy too. The rolling out was also a problem. She had us all come over and her mom showed us how to do it.  She was quite a character.  Really funny and so sweet. I learned a lot.  I had such good memories of her while at her funeral.  Every time I make gnocchi, I think of her. Anyway it’s so important to learn from people while they are here because you never know….

Strudel Dough

370g flour
1 egg
40g oil
120g warm water
10 vinegar
1/2 tsp salt
Throw all ingredients into mixing bowl and KNEAD / 2 mins bowl closed
Refrigerate 30 minutes

Apple filling (I used 2 kinds of apples, tart and sweet)

750 g apple’s peeled and sliced in 1/2 lemon juice
150 g assorted nuts, walnuts are best (I used ground almonds and walnuts)
100g vanilla bean sugar. (slice a vanilla bean open and throw into sugar container)
1-2 tsp cinnamon
100g raisen’s soaked in rum (I used Stroh Austrian rum) any will do

Flour a tea towel and roll out dough. When dough is as large as tea towel start stretching with hands into outward motion.  You should be able to see the pattern of the tea towel underneath.  (Mine could have been a little thinner because it’s easier to cut through after it’s baked.)  When it’s how you want it. Smear soft butter all over dough. (carefully) Mix all ingredients and evenly spread over whole surface. Grab one side of tea towel and start rolling up.  Place on cookie tray with baking paper or silpad mat. Crimp ends.
Brush with melted butter or egg wash.
Bake 50-60 minutes in 335F oven or 185C.
Sprinkle with powdered sugar.
Serve with whipping cream or vanilla ice-cream.
Yummmy!!!!!

I was looking at David Lebovitz (famous food blogger’s) post on Whole-Wheat Sunflower seed  Rye bread that he took from a German baker’s new cookbook. His name is Hans Rockenwagner and his cookbook is Das Cookbook; German Cooking…California Style. (I don’t know how to add 2 dots (umlaut) above the o in Rockenwagner.) It looked really delicious and I thought I would try making it in the Thermomix.  If you want to check out his blog it is under my  blog lists.  I did change it around to suit my supplies and I added a sourdough starter that I bought in Germany when I was there.  You don’t need it as I’m not sure what it contributed to my loaf of bread. Anyway it turned out quite nicely!

375 g water
30 g yeast (dried)
80 g honey
Put water, yeast and honey. 2 mins/37C/speed 1
Add:
330g whole wheat
110g sprouted spelt
20g sea salt
KNEAD/2mins
Add 150g toasted sunflower seeds
KNEAD/1 minute
Let rise in a warm spot 2 hours (until double)
Put in loaf pan that has been sprayed with olive oil
Sprinkle handful sunflower seed on top.(If you didn’t save any don’t worry as they fall off)
Let rise 30 minutes and put into a preheated oven at 325 for 60-70 minutes. depending on your oven.

This is gluten free recipe is from Thermomix My way of cooking, 5th edition cookbook.
It is called Almond Cake from Santiago on page 254.
It has 4 ingredient’s and is super simple to make.

250 grams Almonds ground. (It says to peel them but I didn’t)speed5/15 seconds
250 gram sugar
lemon peel chopped
4 eggs

Mill sugar 15 sec/speed 10

Mill almonds/15 sec/speed 5

Add lemon peel and chop 15 sec/speed 10

250 g flour
200 g sugar
1 pinch salt
2 tsp baking pwder
20g aniseed liqueur
2 eggs
1 egg yolk
150 g almonds with skin
Place sugar salt baking powder,liqueur, eggs and yolk into mixing bowl and knead 1 min/ bowl/wheat
Add almonds mix 40 seconds/bowl/wheat
Form into baguette shape and bake 180C until golden
Use sharp knife to cut on diagonal and bake another 15 minutes

Anyone can use this machine and get fabulous results! Plus they taste delicious!!!!!!!!!