N&M's Globe » German Favourites

HOMEMADE FARMER’S BREAD

Natalie — Fri, 14 Mar 2014 22:20:58 +0000

Nothing beats homemade bread! This is my base recipe, but you can change and choose the spices as you like it. Try rosemary and oregano instead or pecan nuts with cranberries…mmhhh!!!!

Homemade Farmer’s Bread

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Serves	4-5
Prep time	1 hour
Cook time	1 hour
Total time	2 hours
Meal type	Bread
Misc	Serve Cold, Serve Hot

Ingredients

1/2 cubicle fresh yeast
500ml warm water
300g plain flour
300g wholemeal flour
4 teaspoons salt
3 tablespoons mixed dried spices (eg fennel, cumin, coriander)
20g sunflower seeds
20g pumpkins seeds

Note

No matter how good the bakery, nothing beats the smell and taste of homemade bread! This is my favourite base recipe for a hearty farmer's bread with a thick crust and fluffy soft filling inside. The spices are just my suggestions, but really you can pick and choose as you like here. Try it with rosemary and oregano instead and no seeds... whatever you like!!

Directions

Step 1	Dissolve yeast in 1/4 of the luke warm water and add a bit of honey. Stir and wait for about 15 min until the mixture starts to create bubbles.
Step 2	In the meantime, mix the flour and spices together. Add the "yeast water" to the rest of the warm water and then stir into the flour mixture. Knead thoroughly. The dough should not be dry but rather sticky and make you think it is to moist for a bread dough :)
Step 3	Cover the dough and leave in warm place for at least 40 min. (If there is no warm place: Pre-heat the oven for a few minutes at 50 C and then turn off. Let cool down for 5 minutes and then put the dough into the luke warm (not hot!) oven.)
Step 4	The dough should grow at least double in size - the bigger the better! Put some flour on a baking tray and pour the dough on the tray. Then use some plain flour and put it around the dough to form into shape, but don't knead it anymore. It will only get the air out. If the bread will run out of shape a bit, it is fine, don't worry. If it runs totally out of shape, the dough might still be to moist. In that case, add some flour and knead again, until it kind of holds its shape.
Step 5	Turn the oven onto 220 C. Put a small fireproof bowl filled with water at the bottom of the oven. Then put the bread into the oven. After 30 min turn down to 180 C and leave for another 25-30 min. Take out and let cool down a bit. Serve warm or cold!! To keep it fresh the next days, cover it with a kitchen towel and keep open end face down.

Roast chicken with prunes and bacon

Natalie — Fri, 14 Mar 2014 21:32:52 +0000

Our favourite roast chicken recipe. So much better and more juicy than bought grilled chicken and you can change the filling to the tastes you like. This is our favourite.

Roast chicken with prunes and bacon

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Serves	2-3
Prep time	20 minutes
Cook time	1 hour, 25 minutes
Total time	1 hour, 45 minutes
Misc	Serve Hot

Ingredients

1 whole chicken
100g prunes
100g diced bacon
1 apple
4 kumquats
100ml white wine
150ml water
3 sunflower oil
salt and pepper
some butter

Note

We love roast chicken in all shapes and forms, but this is by far our favourite recipe. The prune and bacon filling gives the chicken a delicious sweet and savoury taste and makes the chicken heavenly juicy. Serve with fresh green salad and a nice baguette bread to dip into the sauce later!

Directions

Step 1	Cut the bacon and prunes into small cubicles and mix together for the filling.
Step 2	Carefully put the filling evenly underneath the skin. Try and put it everywhere, especially over the breast and legs. Make sure not to break the skin, as the chicken will otherwise dry out later. If there is filling left, fill the inside of the chicken.
Step 3	Oil the chicken with the olive oil and season generously with salt and pepper.
Step 4	Put the filled chicken on a deep baking tray. Slice the apple and put around it. Add water and white wine.
Step 5	Put the chicken into the pre-heated oven for 40 min at 180 C. Every 10 - 15 min, use a tablespoon to pour some juice from the bottom over the chicken. After 40 min put some butter on top of the chicken to keep it moist and turn the oven down to 150 C and continue the process for another 45 min.
Step 6	After a total of 1h 25 min take the chicken out and cut into big chunks. Cut the kumquats into halves and decorate the chicken with it. Serve with fresh green salad and nice baguette bread. Enjoy!!

Braised Salmon Trout

Mathias — Sat, 01 Mar 2014 09:34:08 +0000

One of our favourite fish recipes, as it is so simple and yet so delicious to make. Perfect for a dinner party!

Braised Salmon Trout

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Serves	2-3
Prep time	15 minutes
Cook time	50 minutes
Total time	1 hours, 5 minutes

Ingredients

1 fresh salmon trout
1 lemon
1 red pepper
1 onion
6-8 small cocktail tomatoes
1 bunch of dill
2 cloves of garlic
some butter
some mustard seeds
extra virgin olive oil
water (or white wine)
1 carrot

Note

This is one of our favourite fish dishes as we like it plain with lots of fish flavour. It is simple and yet very delicious. Sometime we also make a light dill sauce to go with it. Left overs are perfect for a cold brunch the next day.

Directions

Step 1	Wash and clean the fish and spice with salt and pepper inside and outside.
Step 2	Butter the inside of the fish and fill with the chopped dill and garlic. Add some mustard seeds.
Step 3	Slice the lemon, red pepper and onions and spread out on an oven tray. Half the tomatoes and add to it.
Step 4	Place the fish on the vegetable bed and put some lemon slices on top. Sprinkle the fish with some olive oil and fill the tray with 2 cups of water (or white wine).
Step 5	Cover the tray with aluminum foil and put into the pre-heated oven for 50 minutes ar 180ºC for a 1400g fish (40 min for 1200g). Amend time according to fish size.
Step 6	Enjoy hot and juicy from the oven with some homemade bread and nice white wine!