RECIPE. prep time: 50 minutes. Butter with caramelized onions. Claudia Gödke Dark N 23

Transcription

1 TITLE Butter with caramelized onions prep time: 50 minutes 4 shallots 3 tbsp olive oil 250 salted butter, room temperature 1. Peel the shallots and chop them into very small pieces. 2. Heat up the olive oil in a medium sized saucepan/pot and add the shallots. Cook the shallots over low heat for minutes and stir from time to time. Remove the shallots from the pot when they start to caramelize. Let cool. 3. In a bowl combine butter and shallots and mix well, using a fork. 4. Store in an airtight container.

2 TITLE Cheese and Bacon Bread in a jar makes 2 breads in a jar 1 organic,farmhouse bread baking mix 500 g boiled ham, sliced 400 g cheddar, sliced 4 tsp chopped thyme 4 tsp chopped rosemary 6 tbsp olive oil 2 weck jars, à 850 ml 1. Prepare the bread dough according to the instructions. Cover and let rest at a warm place for minutes until the dough has double in size. 2. Shortly knead the dough on a floured surface and devide it into two portions. Using a rolling pin, roll out half of the dough into a rectangle. Loosely roll up the dough and stick it in one of the glasses to make sure it doesn t stick out of the jar. If it s too long, cut it according to the size of your jar. 3. Butter and flour the weck jars. Unroll the dough on the floured surface. Brush 3 tablespoons olive oil onto the dough and sprinkle two teaspooons rosemary and two teaspoons thyme on top. Arrange half of the cheese and boiled ham slices evenly on the dough. Roll up the dough lenghtwise and carefully place it in the jar.

3 CONT. 4. Prepare the second bread accordingly and place it in the second jar. 5. Cover the jars and let them rest at a warm place for 30 minutes. Preheat the oven to 180 C. 6. Place the weck jars on a baking tray and bake for minutes until the bread is golden brown. 7. Remove the jars from the oven and let cool completely. 8. The bread stays fresh for a few days.

4 TITLE Fruit and seed bread (glutenfree) makes 1 loaf 30 g almonds 60 g sunflowerseeds 1 tbsp chia seeds 70 g glutenfree rolled flakes (buckwheat, rice and millet) or glutenfree rolled oats 50 g ground flax seeds 2 tbsp psyllium husk seed powder 100 g dried figs, chopped 50 g dried apricots, chopped 4 tbsp raisins 1 tsp salt 1 tbsp maple syrup or rice syrup 2 tbsp olive oil ml water 1. Combine all dry ingredients in a large bowl and mix well. In a measuring cup whisk 200 ml water, maple syrup and oil together and add to the dry ingredients. 2. Using a wooden spoon or spatula, mix the ingredients until well combined. The dough should be firm but not too crumbly and dry, so just add water and mix until this consistency is reached. 3. Set the bowl aside and let the dough rest for 1-5 hours. 4. Line a loaf pan or a 20cm springform pan with parchment paper and transfer the dough to your baking pan. 5. Preheat the oven to 180 C and bake the bread for minutes until the surface is golden brown.

5 CONT. 6. Take the baking pan out of the oven and let cool completely. 7. Serve with cheese or salted butter. 8. The bread keeps fresh for up to a week.

6 TITLE braided pesto bread makes 2 breads 1 organic spelt bread baking mix 100 g basil pesto 100 g tomato pesto 1. Prepare the bread dough according to the instructions. Cover and let rest at a warm place for minutes until the dough has double in size. 2. Shortly knead the dough on a floured surface and devide it into two portions. Using a rolling pin, roll out half of the dough into a rectangle. 3. Evenly spread the basil pesto on the dough using a knife or spatula, while leaving a little space on the edges. 4. Start rolling the dough lenghtwise and cut it in half lenghtwise. Turn both sides with the cut facing up and start braiding them. Carefully pinch the edges together and fold them under. 5. Place the first pesto bread on a baking paper

7 CONT. covered baking sheet. Make the second pesto bread in the same way, but se the tomato pesto instead. 6. Cover the breads and let them rest for further 30 minutes. Preheat the oven to 190 C and bake the bread for minutes until they re golden brown. Let cool completely and store in an airtight container for up to two days.