City sidewalks, busy sidewalks Dressed in holiday style In the air there’s a feeling of Christmas
I always tried Trdlo when being in Prague! Today I ventured to cook it myself – Christmas aroma filled up my kitchen and brought back some nice memories, flavour of frozen snowy morning and sparkling garlands. I can’t wait for Christmas eve to come to enjoy Trdlo again with a cup of cocoa.
Filling ingredients: – 20-40g grated butter for buttering carton rolls – 60g brown sugar – 1tbsp grated nuts or walnuts – 1tbsp cinnamon Method: 1 Filling 1.1 mix in a cup sugar, cinnamon and grated nuts 1.2 grate butter and keep it in a bowl at room temperature while the dough is being prepared 2 Dough 2.1 Warm up milk to 35C and add crushed fresh yeast and 1tbsp sugar: whisk until smooth and leave in a warm place for 15 min 2.2 Add grated butter, 2 egg whites, 1 egg yolk, salt: whisk well 2.3 Add flour constantly mixing, knead a dough and leave in a warm place under cloth for 30 min 3 Trdlo 3.1 Preheat the oven to 190C 3.2 Knead dough with a stretch and fold technique for 2-3 min and separate into 10 equal pieces 3.3 Form a long 0.8cm diameter rope out of each dough piece 🙂 3.4 Wrap paper towel carton rolls with a baking paper: butter baking paper with fingers 3.5 Wind up a dough rope around a buttered paper towel carton roll 3.6 Butter Trdlo surface with fingers before rolling in nuts-cinnamon-sugar mixture 3.7 Roll well each Trdlo in nuts-cinnamon-sugar mixture 3.8 Bake Trdlos for 15 minutes at 190C: serve hot!Jingle bells-jingle bells…
Filling ingredients: – 50g scallion – 250g cottage cheese Method: 1 Dough: 1.1 Combine kefir with baking soda and salt: mix and leave for 15 minutes 1.2 Add flour to kefir and knead a gentle dough: leave under the cloth for 15 minutes 2 Filling: combine cottage cheese with chopped scallion and mix well 3 Chepalgash: 3.1 Separate dough into 4 equal parts and form a 10cm diameter disk with hands out of each piece 3.2 Put 1/4 filling in the middle of each disk 3.3 Gather the sides up sealing the edges with the fingers in the center altogether 3.4 Turn over the disk with filling and gentlyroll into a ~25 cm diameter disk 3.5 Preheat butter in the skillet 3.6 Fry each flatbread for 3-4 minutes each side until golden 4 Serve with a cup of sweet black tea with lemon !
Beautifying ingredients: – 10ml milk – 1 egg yolk Method: 1 Filling 1.1 mix sugar & cinnamon 1.2 grate butter and keep it in a bowl at room temperature while the dough is being prepared 2 Dough 2.1 Warm up milk to 35C and add crushed fresh yeast and 20g sugar: whisk until smooth and leave in a warm place for 15 min 2.2 Add grated butter, 2 egg whites, 1 egg yolk, remaining 20g sugar, salt: whisk well 2.3 Add flour constantly mixing: mix until smooth and leave in a warm place for 30 min 3 Cinnamon rolls 3.1 Preheat the oven to 180C 3.2 Knead dough with a stretch and fold technique for 4-5 min and roll it out to ~40×40 cm 3.3 Butter the dough with grated butter from the bowl 3.4 Distribute evenly sugar & cinnamon mixture 3.5 Roll the dough up and cut in 5cm width buns 3.6 Put the buns on the baking paper 3-4cm aside from each other 3.7 Brush the buns with milk-yolk mixture 3.8 Bake the buns for 25-30min at 180C until golden! 3.9 They are wonderful for breakfast 😉
Beautiful days do not come to you. You must walk towards them.
Ingredients (for 12 muffins): – 150g flour – 8g Vanilla sugar – 52g sugar – 50g butter – 1 egg – 40g chocolate buttons – 1tsp baking soda + 1tsp vinegar – 250g fresh red currant berries Method: 1 Preheat the oven to 180C 2 Whisk an egg & sugar & vanilla sugar in Bowl1 3 Grate butter to the flour in Bowl2 4 Join Bowl1 & Bowl2 content, add baking soda&vinegar in the same teaspoon: mix well until smooth 5 Add half of berries to the batter & mix well letting berries to give juice to the batter! 6 Add the rest berries & add chocolate buttons: mix well 7 Transfer the batter in the 12 buttered muffin tin cups: bake at 180C for 25-30 minutes 8 Enjoy with a cup of black coffee !
A big jug of coffee had just been set in the hearth, the seed-cakes were gone, and the dwarves were starting on a round of buttered scones, when there came a loud knock
Ingredients: – 225g flour – 50g butter – 1 egg – 100ml milk – 8g Vanilla sugar – 17g cane sugar – 1 dash of salt – 1/2tsp baking soda & 1/2 tsp vinegar Method: 1 Preheat the oven to 220C 2 Bowl1: whisk well an egg with milk, sugar, Vanilla sugar: pour in a Bowl2 1tbsp of mixture for brushing the scones 3 Bowl3: grate butter into the flour, add salt 4 In Bowl1 join ingredients from Bowl1 & Bowl3, add baking soda and vinegar in the same teaspoon: mix everything well until smooth 5 Roll out the dough to 1cm height 6 Cut the scones-to-be with your favourite cookie cutter 7 Transfer the scones-to-be on the baking paper and brush with the mixture from Bowl2 8 Bake the scones for 15 minutes at 220C or until golden 9 Enjoy with a cup of black tea or coffee if you, like me, don’t trade your morning coffee for anything. Serve with blackcurrant jam! 🙂
There was a strange rumour in Highbury of all the little Perrys being seen with a slice of Mrs. Weston’s wedding-cake in their hands: but Mr. Woodhouse would never believe it.
Ingredients: – 150g flour – 140g cottage cheese – 75g butter – 2 eggs – 8g Vanilla sugar – 60g sugar (you can add more if you like it sweet!) – 1 dash of salt – 1/2 tsp baking soda + 1/2tsp vinegar – 6 large sour plums – 200g raspberries – 50g almond petals for decoration Method: 1 Preheat the oven to 180C 2 Wash plums and raspberries and let them dry 3 Bowl 1: whisk well sugar+Vanilla sugar+eggs+salt 4 Bowl 2: grate butter to the flour, then add cottage cheese: mix everything well 5 Combine content of Bowl1 and Bowl2: add in the same teaspoon soda and vinegar and mix everything well 6 Slice plums 7 Pour the batter into the baking form over the baking paper 8 Sprinkle plums stripes and raspberries over the batter 9 Bake the cake for 45 minutes at 180C, then sprinkle almond petals and bake another 10 minutes 10 Put the cake in the fridge overnight and enjoy the cake in the morning with a cup of black coffee and with the best friend 😉
Yesterday, I was sad, tomorrow I may be sad again, but today I know that I am happy. I want to live on and on, delighting like a pagan in all that is physical; and I know that this one lifetime, however long, cannot satisfy my heart.
Method: 1 Filling 1.1 Wash dried apricots and prunes, dry them and cut each dried fruit into 3 stripes 1.2 Grate walnuts 2 Dough 2.1 Grate butter into the flour 2.2 Add cottage cheese, sugar, salt, egg yolk: mix until smooth and knead the dough 2.3 Put the dough into the fridge for 30 minutes 2.4 Roll our the dough until 3mm height 2.5 Cut out the dough into 5×5 squares, then cut each square diagonally into 2 triangles 3 Kifli cookies 3.1 Preheat the oven to 200C 3.2 Distribute grated walnuts on the dough triangles evenly 3.3 Put 3 dried fruits stripes in the middle of each triangle 3.4 Fold each dough triangle into the croissant (Kifli) 3.5 Bake the Kifli cookies for 20-25 minutes until golden 3.6 Enjoy 🙂
Donwell was famous for its strawberry-beds, which seemed a plea for the invitation: but no plea was necessary; cabbage-beds would have been enough to tempt the lady, who only wanted to be going somewhere. She promised him again and again to come – much oftener than he doubted – and was extremely gratified by such a proof of intimacy, such a distinguishing compliment as she chose to consider it.
Filling ingredients: – 250g 33% whipping cream – 250g fresh strawberries – 8g Vanilla sugar – 1 tsp sugar Method: 1 Dough 1.1 Preheat the oven to 200C 1.2 Mix sugar with eggs and egg yolks and whisk them for 5 minutes 1.3 Add flour and whisk for another minute until smooth 1.4 Pour the dough on the baking paper in the 30x35cm baking form 1.5 Bake for 12-14 minutes until golden: remove from the oven 1.6 Carefully remove the baking paper (place on “new” baking paper sheet and remove the “old” one from top): roll the cake with the new baking paper sheet and let it cool down for 10 minutes 2 Filling 2.1 Wash and dry fresh strawberries 2.2 Mash 70g strawberries with sugar and vanilla sugar 2.3 Chop the rest 180g strawberries into 0.5cm pieces 2.4 Whip the cream until firm and carefully mix with mashed and chopped strawberries – beautiful filling ready! 3 Cake 3.1 Unroll the cake and put the strawberry filling on 3/4 of the cake 3.2 Roll the cake with the filling 3.3 Put the strawberry roll for 2 hours in the fridge 3.4 Enjoy 😉
Filling ingredients: – 500g very fresh strawberries – 1.5tbsp sugar Method: 1 Dough 1.1 Combine flour, sugar, vanilla sugar and add chopped butter: mix to crumbles 1.2 Add baking soda & vinegar in the same teaspoon tothe flour-sugar-butter mixture and mix 1.3 Add a small egg and knead the dough 2 Filling 2.1 Wash, dry with a towel and slightly chop strawberries 2.2 Add sugar to strawberries and mix 3 Cake 3.1 Preheat the oven to 190C 3.2 Separate the dough into 2 equal parts 3.3 Put the first part of the dough into 18cm diameter buttered baking form and flatten 3.4 Distribute the strawberry filling over the dough equally 3.5 Grate the remaining part of dough over the filling 🙂 3.6 Bake 30-35 minutes at 190C 3.7 Put the cake in the fridge overnight 3.8 Enjoy the cake in the morning with a cup of strong black coffee ! It would be a great start of a day, believe me 😉
Filling ingredients: – 400g new potatoes (weight unpeeled) – 150g Feta cheese – 1/2 tsp black pepper
Serving/baking ingredients: – 1 tbsp olive oil for brushing the flatbreads before baking – chopped tomatoes for serving Method: 1 Dough 1.1 Crush yeast into warm (30-35C) water, add 1 tbsp sugar: mix well until sugar an yeast are dissolved and leave the mixture for 15 minutes 1.2 Add flour and salt: knead the dough and leave it under cloth for 30 minutes (make the filling meanwhile) 2 Filling 2.1 Peel potatoes and boil until ready: drain extra water 2.2 Combine potatoes with feta and black pepper: mash until smooth 3 Flatbread 3.1 Preheat the oven to 200C 3.2 Separate the dough into 4 equal parts: roll out each part into 16-20cm round 3.3 Put 1-2tbsp filling in the middle of each round 3.4 Lift up ends of each round to the centre and seal them tight with the fingers. Then gently flatten into 15cm round. 3.5 Brush each flatbread both sides with olive oil and put on the baking paper 3.6 Bake for 15-20 minutes at 200C until golden and serve warm! 4 Enjoy with a cup of coffee and a good company 😉
Filling ingredients: – 1 cup dried tomatoes – 250g mozzarella – 1/2 medium zucchini – 50g rucola – 50g pine nuts – 50g grated Grana Padano – 2 tbsps olive oil – salt & pepper if dried tomatoes are unsalted
Serving/baking ingredients: – 1 tbsp olive oil for brushing the flatbreads before baking – fresh dill for serving Method: 1 Dough 1.1 Crush yeast into warm (30-35C) water, add 1 tbsp sugar: mix well until sugar an yeast are dissolved and leave the mixture for 15 minutes 1.2 Add flour and salt: knead the dough and leave it under cloth for 30 minutes (make the filling meanwhile) 2 Filling 2.1 Make tomato pesto: mash in the blender dried tomatoes, pine nuts, olive oil, parmesan (add salt and pepper if dried tomatoes are not spiced) 2.2 Wash and slice 1/2 zucchini 2.3 Wash rucola and let it dry 2.4 Slice mozarella 3 Flatbread 3.1 Preheat the oven to 210C 3.2 Separate the dough into 4 equal parts: roll out each part into 16-20cm round 3.3 Put in the middle of each round: tomato pesto, zucchini, mozzarella, rucola 3.4 Lift up ends of each round to the centre and seal them tight with the fingers. Then gently flatten into 15cm round. 3.5 Brush each flatbread two sides with olive oil and put on the baking paper 3.6 Bake for 15-20 minutes at 200C until golden: let them cool down and serve with a fresh dill 4 Enjoy with a cup of coffee and a good company 😉
“I don’t see much sense in that,” said Rabbit. “No,” said Pooh humbly, “there isn’t. But there was going to be when I began it. It’s just that something happened to it along the way.”
Dough ingredients: – 450g all purpose flour – 200ml 33% cream – 20g fresh yeast – 2 eggs and 1 egg white – 60g sugar – 8g Vanilla sugar – 1 dash of salt – 4g lemon zest – 250g raisins
Beautifying ingredients: – 1 egg yolk – 1 tbsp milk – 20g almond petals Method: 1 Dough 1.1 Pre-heat the 33% cream to 30-34C in a saucepan 1.2 Add to warm 33% cream: crushed fresh yeast and 2 tbsp sugar. Whisk until smooth and let it stay for 15 minutes covered with the cloth 1.3 Add to cream & yeast: 2 eggs and 1 egg white, sugar and Vanilla sugar, salt, lemon zest: whisk until smooth 1.4 Gradually add flour and raisins: knead a dough. Let dough stay in a warm place covered with a cloth for 30 minutes to let it raise 🙂 2 Braided bread 2.1 Separate raised dough into 5 equal parts, then form a 40cm long sausages out of each piece 2.2 Join all the sausages at top firmly with fingers, then braid them taking the left most and putting in the middle, then right most and putting it in the middle: repeat until you braid all the length through 🙂
2.3 Join the sausages in the end firmly. 2.4 Whisk an egg yolk with 1 tbsp milk and brush well the bread-to-be 2.5 Sprinkle the bread-to-be with almond petals 2.6 Let the bread raise for another 15 minutes (no cover now) and meanwhile pre-heat the oven to 180C 2.7 Bake the bread for 25 minutes on the baking paper at 180C 3 Let the bread cool down and serve with butter. Enjoy and Happy Easter!
The Duchess! The Duchess! Oh my dear paws! Oh my fur and whiskers! She’ll get me executed, as sure as ferrets are ferrets!
Lewis Carroll, Alice in Wonderland
Ingredients (14-18 bunnies): – 110g all-purpose flour – 50g butter – 40-50g sugar – 50g chopped almond – 1 small egg – several chocolate buttons for baking Method: 1 Pre-heat the oven to 190C 2 Chop almond to 0.2-0.5cm pieces (I used pre-chopped 1cm x 0.3cm almond stripes from the shop) – do not chop too finely to make super-crusty cookies 😉 3 Mix flour, sugar and grated butter until smooth 4 Add an egg and chopped almonds: mix well 5 Roll out the dough to 0.5cm width, cut the cookies with a bunny cookie cutter, put the cookies on the baking paper. Put chocolate buttons – bunnies eyes 6 Bake the cookies for 15 min at 190C 7 Serve with a cup of black coffee and have a wonderful and sunny weekend !
“But I don’t want to go among mad people,” Alice remarked. “Oh, you can’t help that,” said the Cat: “we’re all mad here. I’m mad. You’re mad.” “How do you know I’m mad?” said Alice. “You must be,” said the Cat, “or you wouldn’t have come here.”
Ingredients: – 110g all-purpose flour – 50g butter – 40-50g sugar – 50g chopped almond – 1 small egg Method: 1 Pre-heat the oven to 190C 2 Chop almond to 0.2-0.5cm pieces (I used pre-chopped 1cm x 0.3cm almond stripes from the shop) – this is important to chop almonds not too finely to make crusty cookies 🙂 3 Mix flour, sugar and grated butter until smooth 4 Add an egg and chopped almonds: mix well 5 Form cookies out of the dough and put on the baking paper: bake 15 min at 190C 6 Serve with a cup of black coffee and have a wonderful Sunday !
The cup of tea on arrival at a country house is a thing which, as a rule, I particularly enjoy. I like the crackling logs, the shaded lights, the scent of buttered toast, the general atmosphere of leisured cosiness.
Filling ingredients: – 5 medium apples – 100g chopped walnuts – 3tbsp sugar Method: 1 Dough 1.1 Combine flour, sugar, vanilla sugar and add chopped butter: mix to crumbles 1.2 Add baking soda + vinegar in the same teaspoon and mix in to flour&sugar&butter 1.3 Add an egg and knead the dough 2 Filling 2.1 Wash, peel and grate apples 2.2 Wash, dry and chop walnuts 2.3 Combine grates apples, chopped walnuts and sugar: carefully mix 3 Cake 3.1 Preheat the oven to 190C 3.2 Separate the dough into 2 equal parts 3.3 Put the first of dough into 28cm diameter buttered baking form and flatten 3.4 Distribute the filling over the dough equally 3.5 Grate the remaining part of dough over the filling 🙂 3.6 Bake 35-40 minutes at 190C 3.7 Let the cake cool down and sprinkle with sugar powder 3.8 Enjoy the cake one Sunday morning with your favourite detective movie and a cup of strong black coffee !
But I think happiness springs from another source, a far deeper one that doesn’t depend on will because it comes from love.
Dough ingredients: – 1 cup (1 cup = 250ml) flour – 150g cottage cheese or quark – 80g sugar – 4 tbsp olive oil – 1 egg – 1 pinch salt – 1/2 tsp butter for buttering the baking form
Filling ingredients: – 300g berries mix (blackberries, raspberries, strawberries, blueberries), I used frozen ones – sugar to taste Method: 1 Filling 1.1 Wash (unfreeze) berries and let them dry for 20-30 minutes 1.2 Add 20-40g sugar and mix (I do not add sugar to the filling as the cake is sweet enough without it but one can add some sugar!) 2 Dough and cake 2.1 Preheat the oven to 200C 2.2 Mix dough ingredients and knead the dough 2.3 Separate the dough into 2/3 (for the base part) and 1/3 (for the upper part) 2.4 Roll out 2/3 dough part into 20cm round and put in the buttered form 2.5 Put the berries mixture over the dough 2.6 Roll out 1/3 dough and cut 1cm width stripes out of it. One can also make some decorations with a cookie cutter 🙂 2.7 Put the stripes over the berries mixture 2.8 Bake the cake at 200C 25-35 minutes 2.9 Sprinkle with sugar powder and serve with a cup of green tea !
I wish the world were ending tomorrow. Then I could take the next train, arrive at your doorstep in Vienna, and say: “Come with me, Milena. We are going to love each other without scruples or fear or restraint. Because the world is ending tomorrow.”
Ingredients (for 20-25 cookies): – 50g grated almond – 50g butter – 75g wheat flour – 30g cane sugar – 1 tbsp sour cream – 1 pinch cinnamon – 1 pinch salt – some almond petals for beautifying Method: 1 Preheat the oven to 190C 2 Mix grated butter with sugar until smooth 3 Add grated almond, flour, cinnamon, salt & sour cream: mix until smooth 4 Fatten 1 tsp dough within the cookie cutter on the baking paper for each cookie. Decorate each cookie with almond petals 🙂 5 Bake the cookies for 10-12 minutes at 190C until golden 6 Serve the cookies with a cup of black coffee !
Notes: enjoy the cookies with your morning coffee & your favourite book. My book this morning was The Unconsoled 🙂
Method: 1 Cake 1.1 Preheat oven to 180C 1.2 Whisk sugar with eggs for 3-5 minutes 1.3 Slowly add flour to whisked sugar+eggs 1.4 Add baking soda & vinegar in the same teaspoon, cocoa powder: mix well 1.5 Pour the batter on the baking paper in the baking form ~25x35cm 1.6 Bake for 20-25 minutes at 180C 1.7 Let the cake cool down and cut into 1.5cm cubes 2 Mascarpone cream: mix in a bowl Mascarpone with 33% cream and sugar 3 Dessert 3.1 Cut pears into 1cm cubes 3.2 Put in the glass level by level: 3.2.1 cocoa cake cubes 3.2.2 Mascarpone cream 3.2.3 pears cubes and repeat the levels again 🙂 3.3 Put the dessert into the fridge overnight and … enjoy with morning coffee ! Happy New 2021 Year !
If you pressed me to say why I loved him, I can say no more than because he was he, and I was I.
Michel de Montaigne
Ingredients (for 12 Biscotti): – 130g wheat flour – 78g sugar – 4g Vanilla sugar – 1 egg – 1/2 tsp orange zest – 1/2 tsp rum or Amaretto – 1/2 tsp baking soda & 1/2 tsp vinegar – 63g almonds Method: 1 Pre-heat the oven to 180C. 2 Wash almonds and dry with paper towels. 3 Combine in a bowl: flour + sugar + Vanilla sugar + egg + orange zest + rum. 4 Add to the dough baking soda in the same teaspoon as vinegar: knead the dough. 5 Mix the almonds in the dough and distribute uniformly. 6 Form ~3cm width & ~30cm length log from the dough and put it on the baking paper. 7 Bake the log for 20min at 180C until golden. 8 Remove the log from the oven and let it cool down for 5 min. Do not turn off the oven. 9 Cut the log with diagonal cuts into 1.5cm width Biscotti. 10 Put Biscotti back on the baking paper and bake for 5-10 minutes. 11 Enjoy Biscotti some nice Sunday morning with a cup of black coffee and your favourite Christmas movie. Would it be this, this, this, this or this movie? 😉
Ingredients (for 6 sandwiches): – 6 Ciabatta slices – 60g Camembert – 30ml cranberry jam – a few miners lettuce leaves Method: 1 Slice 6 pieces of Ciabatta 2 Slice Camembert 3 Put Camembert slices over Ciabatta slices and sprinkle with cranberry jam 4 Serve for breakfast with miners lettuce leaves and a cup of black coffee ! 5 Have a great week !