sorry you haven’t heard from us for a couple of weeks but it was pretty busy… We were for a long weekend in Germany and visited friends and family. Back in Trondheim the swimming class started again and we tried to get used to a different schedule with our nanny and longer workdays. Theo has adjusted very well to our lovely nanny and is as happy as can be when I come home. She’s so motivated and tries to teach him a lot. It’s an awfully good feeling to be at work and know that your baby is better than alright. 🙂
In Germany the weather was just crap, it rained and rained and sometimes we saw the sun but just shortly. We didn’t mind the bad weather and just dressed adequate. We had a nice dinner and M’s personal highlight was to take the hanging train in Wuppertal. The only hanging train in the world. Munchkin loved it too. He got spoiled by everyone as usual and in the end we went home with one more suitcase than expected which was filled with wooden trains and railroads. How lucky can you be?!
The hanging train in Wuppertal – just a normal way of transportation
Very nice fried tuna with fried veggies *yum*
Munchkin in fruit pouch heaven. He loves them so we stocked up on them.
But one year ago I was nervous about the upcoming birth of our munchkin. Almost walking a groove into the floor, eating plums (some say it might help starting the birth), getting acupuncture and acupressure and now our munchkin can walk and is so huge! It’s difficult to believe what has happened in just a year which went as fast by as somebody has pressed the forward button on the remote for the DVD player. Our munchkin means the world for us and we love to watch him grow and develop. On Friday is his birthday and I’m pretty excited about it. Our plans are way over the hill but it’s so much fun.
On Saturday then we are going to run a 10k race here in Trondheim. We see it as a trainings run cause the next half marathon is coming up and way too soon.
We have been baking old stuff like tarts filled with berries or plums and topped with crumbs or the cheese cake with the chocolate dapples. They were awesome though but not new. Oh, and I went picking berries again, gooseberries and red currant and we got some blueberries from our friend N.
Carrot cake with orange cream cheese frosting and cinnamon
But then this week I prepared a sweet pull apart bread filled with dark chocolate and caramelized walnuts. It was delicious and just today I got my butt up from the sofa and made apple rosemary twists. Pretty damn good too.
Here the recipe for the pull apart bread filled with chocolate and caramelized walnuts
For the dough
- 60gr soft butter
- 150ml milk
- 50gr fresh yeast
- 450gr all-purpose flour
- 90gr sugar
- 2 large eggs
- pinch of salt
- Melt the butter in a saucepan and add the milk, after the mixture has cooled down and reached approx. 30C add the yeast and mix well.
- In a big bowl mix the flour with the sugar and salt then add the milk butter mixture and mix until it comes together. Then add the eggs and knead the dough until it’s smooth, ca 5-10min. Cover with cling film and let it proof until it has doubled in size.
- In the meanwhile start with preparing the caramelized nuts.
For the filling
- 1/2 tsp cinnamon
- 50gr soft butter
- 100gr coarsely chopped dark chocolate
- 100gr coarsely chopped nuts (I used walnuts)
- 100gr sugar
- Over low heat melt the sugar until it’s golden caramel. Then add the nuts, stir into the caramel and pour onto a baking tray with parchment paper. Let cool down completely. Then break the nuts into small chunks e.g. fill them into a freezer bag and whack it with the rolling pin.
- Mix the chocolate chunks with the cinnamon and the caramelized nuts.
- Preheat the oven to 185C.
- Back to our dough. Roll it into a big rectangle of 30x50cm. Spread it evenly with the soft butter, then sprinkle the nut-chocolate mixture on top of it.
- Cut the rectangle into 6 even long strings and those again into 6 even sized pieces. Make 6 piles by stacking 6 pieces on top of each other.
- Take a loaf pan and grease it, then place your dough slice piles into it and let it proof for another 30min.
- Bake your bread in the preheated oven for 35-40min on the lowest position. Let it cool down on a cooling rack. Enjoy!
And then the other recipe. These twists aren’t sweet. The only sweetness comes from the apple chunks which also give some moisture to the bread. The twists left a lovely perfume in our house. The original recipe is from the Åpen bakeri in Oslo.
Apple rosemary twists adapted from Åpen bakeri in Oslo
- 700gr all-purpose flour
- 200gr whole grain rye flour, coarse
- 100gr whole grain rye flour, fine
- 800ml water
- 30gr fresh yeast
- 10gr salt
- 2 tart apples, peeled, cored and cut into chunks
- 1 tsp finely chopped dried rosemary or 1 branch of fresh rosemary, finely chopped
- Mix the flours , yeast and salt with 700ml of the water. After the dough has come together add the rest of the water if necessary. Let the kitchen machine knead the dough for about 10min or until it’s smooth and elastic.
- Add the rosemary and the apple chunks and mix into the dough. Cover the bowl with a tea towel or cling film and let it proof for about 1 hour or until it has doubled in size.
- On a lightly floured counter knead the dough and pat it into a rectangular shape. Cut it into 12 even sized pieces, 5x15cm. Spray lightly with fine rye flour and cover with a tea towel. Let them proof for another 30min.
- Preheat the oven to 220C.
- Take each piece and twist it twice, set it onto a baking tray with parchment paper. Let them proof for 10 more min before you bake them for 20-25min.
- Let them cool on a cooling rack.
They are perfect for freezing (let them thaw and warm them up shortly before you serve them).
Oh and I knitted a little too. Our munchkin got a bear suit…
Have a good week and we’ll be back next week with pictures of muchkin’s first birthday, the cake and gifts.
PS: A surprise from our lovely neighbor I … fresh boller and bread