We have no idea why but the time is just flying and our munchkin is growing way too fast. The last couple weeks have been busy again. 2 weeks ago was Mother’s day here in Norway and yesterday Valentine’s day world wide.
We finally had an appointment at the kitchen store and picked our dream kitchen. We are going to upgrade the appliances from Whirlpool, they are just a pain in the ass, to Miele appliances and if we get a green light for the ventilation hood we are getting a bigger stove, a 90cm wide one instead of a standard sized one of 60cm. But the ventilation would be crappy if we wouldn’t be able to change the 60cm one to a 90cm one. So we are waiting for the apartment builder to give a green light. We picked shiny white surfaces which are going to reflect the light nicely but also M is going to have a hard time with not touching the just somewhere but using the brushed steel handles. The work bench is made from walnut and the sink is going to be a composite one in dark anthracite. Does that sound good? The only problem, we have to wait until next year before we can use it. 😦
I went to a cooking class about sauces, dressings and broth. It was really cool, I learnt quite a few nice tricks like how to skin a halibut and I hope I’ll get the recipes soon. We finished the class with a 3 course meal. That was really yummy except that the lemon ice cream was too grainy and a bit bland. Our homemade one is better.
Starter: blue mussel soup with fennel and truffle oil
Main: halibut with fried potatoes and sauce vierge
Dessert: Cheese cake on a brownie bottom, berry coulis and the disappointing lemon ice cream
On Mother’s day I was surprised by a lovely and delicious cake from the French bakery. For the most part of the week I could still enjoy a piece of cake after I came home from work and had picked up our little munchkin. 🙂
For yesterday then I’d made a carrot cake and booked a table at an Italian restaurant for the three of us. Little munchkin went out with us and we had a nice family date. For the first time he got his own dish, a Piadina filled with Fontina cheese. For kids they prepare the usual dish, but only half of it, and as unbelievable it is, he ate almost all of it. He observed the kitchen, gesturing, chatting and taking one bite after another. Could we be happier? No.
Today we had a slow day then just preparing for the coming week, baking raisin bread, preparing mango sorbet for the kindergarden’s karneval and going for a walk.
Our four-legged munchkin Ecky hasn’t learnt a single thing from his lesson two weeks ago. He tells the other dogs right away what he thinks about them and hasn’t calmed down at all. His wounds have healed nicely and only the back growing fur tells that something has happened to him. Our neighbor has a silky terrier who has the same age as our 2 legged munchkin. Every day she takes Ecky and her dog out for walks and we go then in the evening and take her dog out. Ecky spends quite some at her place and is as happy as can be when he comes home. Last night the neighbor dog stayed with us while our neighbor went to a party. Ecky is going to stay at her place when we are in Germany. It’s such a relief that we can trust her and that Ecky likes it at her place.
As last time promised here are the recipes for the sandwich bread and for Buchteln.
First to the healthier recipe the sandwich bread. It’s a very simple recipe which needs only a few ingredients, works every time, is delicious and easy to cut without falling apart.
Sandwich bread adapted from Sverre Sætre
for a 35cm bread pan
- 700gr whole wheat flour, fine
- 200gr whole wheat flour, coarse
- 100gr rye flour, fine
- 2 tsp syrup
- 2 tsp salt
- 6gr fresh yeast
- 800ml cold water
- optional: 200gr seeds
- Grease a big bread pan. In a small bowl mix the water with the syrup and yeast.
- In the bowl of a kitchen machine mix the flours and salt, then add the liquid. If you want to add seeds add them right away but be aware that you might have to add a little additional water. Using the dough hook let the machine knead the dough for several minutes until the dough loosens from the walls of the bowl and it’s very even.
- Fill the dough into the greased pan and cover with cling film. In the original recipe Sverre calls for 10 hours of rising at room temperature while it took just 3 hours for us until the volume of the dough had doubled.
- Bake the bread at 200C in a preheated oven for about 60min or until the core temperature reaches 93C.
- Take it out of the pan and let it completely cool down on a cooling rack.
- And here the other unhealthy but oh so awesome recipe by Hans Röckenwagner Those pull apart buns are airy and seem to be as light as clouds but if you dig in too much you might find those buns back on your hips. 😉 But every now and then those should be just fine.
Buchteln adapted from Hans Röckenwagner
- 15gr fresh yeast or 2 1/4 tsp active-dry yeast
- 1 cup milk, lukewarm
- 5 tbsp + 3 tbsp soft butter
- 1/2 cup sugar
- 1/4 tsp shredded vanilla
- 2 large eggs
- 4 egg yolks
- pinch of salt
- 4 1/4 cups all-purpose flour, divided
- 1 cup plum jam
- In a small bowl mix together milk with the yeast and let sit for 5 min.
- In the bowl of a kitchen machine cream 5 tbsp of butter with the sugar and vanilla. Add the eggs and yolks one by one, scratch down the sides. At first add 1 cup of flour, mix into the egg mixture before you continue to add the rest of the flour. Let the machine mix it for several minutes.
- Butter a big bowl and place the dough into it and cover with cling film. After 1/2 hour, butter your hands and fold the sides of the dough over the center. Repeat the same procedure after 15min. Let rest for another 15min before you flip the dough upside down in the bowl. Again: let rest for 15min.
- Butter a big oven dish and preheat oven to 185C.
- Place the dough onto a lightly dusted work bench. With the help of your hands, stretch the dough lightly out and shape it into a 25cm x 25cm rectangle. Cut the rectangle into 24 even portions.
- Now take a small portion into your hand, stretch it out a little, place 1 tsp of jam into the middle and close the dough above it. Pinch the seams well together. Set with the seam down into the oven dish. Continue with the other dough pieces. Place each little bun next to each other.
- Melt the remaining 3 tbsp of butter and pour over the buns. Let them rise for another 30min at a warm place.
- Bake at 185C for about 30min until the surface is golden brown. Maybe check with a cake tester that the dough is all the way baked through.
- Set oven dish onto a cooling rack, wait for 15min before you serve them, dusted with a little powdered sugar.
- Those buns are the best still warm, but are awesome the next day too.
In the next post we’ll post the recipe for a lightly sweet raisin bread.
Have a good week!
Our early bird who loves bread with Nutella for breakfast