Tag Archives: Curd

November 13th, 2010

Apfeltaschen

Category Cake & Pastry  Tags: , ,   10 Responses

Apfeltasche

It is time to use up the last apples of this years apple harvest. Now the remaining apples are at the end of their shelf live, so they start to shrivel now.

I saw apple turnovers at Chili und Ciabatta some days ago and I like the idea to bake some turnovers. But I love turnovers which dough is mellow and flaky. So I decided to use a variaton of the dough of this mushroom quiche. I added some sugar to the dough and reduced the amount of salt, so it fits to a fruit filling.

The filling is a simple one: some Vanilla, sugar and apples, bound with a teaspoon starch.

The turnovers are delicous, the dough is like I liked them and stay fresh at least for two days. It is the dessert for my lunch at work. Continue reading →

June 4th, 2010

Raspberry curd cream

Category Dessert  Tags: , ,   6 Responses

Himbeerschicht-Speise When Zorra asked me to host 57. Blogevent I knew really soon that the topic would be “Food to take away”. I take always some lunch snack to work because I do not like the meals in our cafeteria. Most of the time it is a sandwich of homemade bread with cheese, lettuce and tomatoes, sometime its a leftover from last nights dinner. Rarely I prepare something more complicated at the weekend like little pizza snacks (I realize that I did not post them until yet!).

I love a nice picnic, too but we do this rather seldom. But now the rainy may has gone and June started with sunshine and warm weather. So its time to pack our picnic basket and find a nice spot outside!

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November 19th, 2009

Curdbread with Wheat, Spelt and Millet

Category Bread, Bread Baking Day  Tags: , , ,   14 Responses

QuarkbrotIDania from El Aroma de Idania choose a wonderful theme for Bread Baking Day: “Mixed Bread” – Baking bread with two or more different flours. That’s my theme for sure because I love to use different kinds of grains in breads. So it was easy for me to develop  a recipe using wheat flour, spelt flour and millet flour. I never used milled before so Bread Baking Day seemed to be a great change to bake a bread with it. Because millet has no gluten I use a small amount millet and added spelt and white wheat flour to the dough, too. Because I was thinking of a light and tasty bread with a soft crumb I added also some curd and toasted seeds.

The bread turned out fine: It has a nice crumb under a thin crust, filled with the flavours of toasted seeds. I need just some butter and fleur de sel with this bread to underline its flavour and nothing else. Continue reading →

August 27th, 2009

Curd Ricotta Swirls

Category Cake & Pastry  Tags: , ,   7 Responses

Quark-Ricotta-Schnecke (3)For a day trip with my parents I planed to bake something sweet for our picnic. Because my mum suffers from Fructose malabsorption sweet things are always difficult. Fruits are forbidden, as well as anything else that contains high amount of fruit sugar like honey or maple sirup. Even vegetables like tomatos, sweet red pepper and Carrots are bad for her.

So I deciced to to cream cheese swirls for us. But in the supermarket I realise that cream chesse contains carrageen and carobin. I was not sure, if these incredients are allowed, so I buyed ricotta and curd instead. Continue reading →

August 5th, 2009

Sunflowerseed curd cheese bread

Category Bread  Tags:   5 Responses

Sonnenblumenkerne-Quark-Brot

I planed to bake Bäcker Süpkes Pumpkinseedbread last weekend, but when I take out the pumpkinseed tin there was nearly no pumpkinseeds left. I think I know the person how eat the seeds (it is not so hard to guess in a two person household :-D). Because it was sunday, I had no change to get new pumpkin seeds.

Luckily I had enough sunflower seeds, so I bake a sunflower seed bread instead. I increased both the amount of sunflowerseeds and of sesame and left out the nutmeg (well, I forget it, to be honest) and use only wheat and no spelt.

At the end it is now a Sunflowerseed-curd cheese-bread inspired by Bäcker Süpke instead of his Pumpkinseed bread.

Continue reading →