Braided Bread

Time

Prep:

25 minutes

Cooking:

50 minutes

Rest:

5+ Hours

Nutrition Information

Servings: 18

Calories per serving: 134 kcal

Calories per 100g: 269 kcal

Ingredients

500g Flour

300ml Milk

60g Butter

20g Fresh Yeast

2 tsp Salt

1 Egg

A little extra Milk

Instructions

Dough

Weigh out the flour in a large bowl and measure out the salt, making sure to mix this well with the flour. Measure and weight out the milk, butter and yeast. Add the yeast and a few spoonfuls of the milk into a small mug, mixing until the mixture becomes liquid. Meanwhile, on low heat, warm the rest of the milk and the butter in a small saucepan until the butter is just melted*. Make sure the milk and butter mixture is just slightly warm, as it could kill the yeast if it’s too hot. Mix together the warmed milk and butter mixture with the thinned out yeast until everything is disolved, before adding this into the bowl with the flour and salt. Begin to mix the wet ingredients into the dry with a fork and then continue with well-washed hands. If you find the mixture is too wet to handle, make sure all the ingrendients are mixed in and then let it rest covered for at least 30 minutes.

Knead the dough for at least 10 minutes, making sure that the dough is smooth and can be formed into a ball, covering again and letting it rest for at least 4 hours, or ideally overnight, in a warm place.

Braid

After the dough has rested, knock out the air and split it into 4 parts. Roll out the parts into quarry long strands and lay them onto a lined baking sheet. Braid them together by folding the outer left strand under the middle left, over the middle right and under the outer right strands. Continue the braid by folding what was the outer right strand under and over again until it becomes the outer left strand. Repeat this until the braid is complete and fold the ends under to make them even**. Let this rest for at least an hour.

Meanwhile, whisk together the egg and extra milk until they are smooth and lightly spread this onto the braid to help it brown.

Bake

Preheat the oven to 200 degrees celsius and place the baking sheet with the braid on the bottom rack for 20 minutes. Then reduce the temperature to 150 degrees celsius, move the baking sheet to a the middle rack and continue baking for 30 minutes, or until the bread has a crunchy bottom*** and the middle has baked through.

Serve

Enjoy with savoury or sweet toppings, some examples might be butter, hummus & scrambled eggs**** or chocolate spread.

Storage

Store for up to 5 days in a food safe plastic bag, bread bag or container on the counter. Slide as needed, this will allow the bread to keep for longer. Alternatively, freeze for up to 3 months, I recommend pre-slicing the bread in this case, as slides can then be defrosted as needed.

Notes

*Alternatively, melt the butter in a small saucepan over low heat, once its just melted, turn off the heat and add the milk, then it should have the right temperature.

**For a different braid, feel free to use 3 strands and braid as usual (alternating between folding the left and right strands over the middle), again making sure to fold under the ends.

I’ll be publishing a tutorial soon on how the dough should look at the different stages and braiding options.

***To test this, take the braid out of the oven, turn it over and knock lightly on the bottom, if it sounds hollow, it should be crunchy.

I personally baked my braid at 220 for 20 minutes and 180 for another 30, however found that this made the outside too crunchy, so the temperatures in the recipe are based on advice from a friend who’s experienced at baking this kind of bread.

****Why not use the leftover egg and milk mixture to make scrambled eggs as a topping for the bread.

I’m working on vegan and gluten free options.

Silesian Potato Dumplings | Schlesische Kartoffelklöße

Time

Prep:

20 minutes

Cooking:

35 minutes

Nutrition Information

Servings: 4

Calories per serving: 261 kcal

Calories per 100g: 149 kcal

Ingredients*

500g Soft Cooking Potatoes

150g Potato Starch

1 Egg

Salt to taste

Instructions

Wash and peel the potatoes, before boiling them until soft, about 25 minutes. Drain the potatoes and mash them until there are no lumps. Flatten the mashed potatoes in the pot so the surface is smooth and even, then make a cross on the surface to split them into even quarters. Take out the mixture from one of the quarters and put the potatoes from this part on top of the other 3 quarters, this does not need to be neat. Make sure the mashed potatoes are cooled to luke warm before filling the emptied out quarter with the potato starch. Then add the egg and a dash of salt and mix everything together with your hands until a dough comes together that can be easily rolled in your hands. If the dough is still too wet, add a little more potato starch. Roll the dough into golf ball sized balls and flatten them slightly.

Cook the dumpling in simmering water for 10 minutes or until soft in the middle.

Serve

Serve for example with duck, german red cabbage and gravy. The serving options are endless, however, never forget the gravy!

Storage

Store (un)cooked in the fridge for up to 3 days in an airtight container. If you have leftover cooked dumplings, they are great prepared like roasted potatoes and ideally served with gravy.

Notes

Serving Suggestion:
with red cabbage and beef roulades.

* These ingredient measurements are an approximation, we usually don’t use a scale for this recipe, so you may need to adjust the amounts, especially of the potato starch, according to the texture of your mixture.

We used red cabbage from a jar in the serving suggestion picture. The jared cabbage can be quite sour, so I enjoy it with some grated apple mixed through.

Fresh Pasta

Time

Prep:

20 minutes

Rest:

60 minutes

Cooking:

10 minutes

Nutrition Information

Servings: 2

Calories per serving: 338 kcal

Calories per 100g: 301 kcal

Ingredients

125g Flour + more for dusting

1 Egg

20g Butter

3 tbsp Water

Salt

Instructions

Put the flour into a bowl, add a dash of salt and make an indent in the flour. Add the egg and butter into the indent, then start to mix the flour into the middle with a fork. Once a crumb like texture has been achieved, start to use washed hands to kneed the dough, adding tbsp of water at a time. Keep kneeding until a a smooth dough forms, roll into a ball and let rest for about 30 minutes.

Dust a work surface with flour and roll out the dough. Cut it into strips of about 1 cm and then cut the strips into triangles. Put them on a tea towel, dust with more flour and let dry for at least 30 minutes.

Cook

Cook the pasta in boiling salted water for 10 minutes.

Storage

Store for up to 3 days in an airtight container in the fridge.

Notes

For a dairy free option feel free to add margarine or oil instead.

Peanut Noodles

Time

Prep:

10 minutes

Cooking:

5 minutes

Nutrition Information

Servings: 1

Calories per serving: 587 kcal

Calories per 100g: 246 kcal

Ingredients

90g Noodles

1 tbsp Peanut Buter

1 tbsp grated ginger

1 tbsp Soy Sauce

1 tsp Lemon Juice

1/2 tsp sesame oil (optional)

Toppings (optional)

1 tsp Sesame Seeds

1 Soft-Boiled Egg

50g Corn

Instructions

Boil the noodles according to package instructions. Meanwhile grate the ginger and mix it together with the peanut butter, soy sace, lemon juice and sesame oil. The sauce might not mix in very well, don’t worry about this. Once the water has been drained, add the noodles back into the pot, add the sauce and heat through until the sauce well incoperated and covers the noodles.

Serving suggesting

Top the noodles with an egg, some corn and a few sesame seeds.

Storage

Store for up to 3 days in an airtight container in the fridge.

Notes

To make this recipe gluten free, use rice noodles and tamari, a gluten free alternative to soy sauce, which you should be able to find at your local asian store.

For a vegan option, make sure to use egg-free noodles and why not try topping them with some (smoked) tofu or canned beans that have been drained and rinsed.

The toppings in this recipe are just a suggestion, so feel free to use any kind of vegetables and proteins you have at home. This is also a great way to use up leftover vegetable for example.

Creamy Bacon & Pea Pasta

Time

Prep:

10 minutes

Cooking:

15 minutes

Nutrition Information

Servings: 2

Calories per serving: 774 kcal

Calories per 100g: 255 kcal

Ingredients

150g Pasta

100g Bacon

200g Frozen Peas

2 eggs

50g grated parmesan

Freshly cracked black pepper

Salt

Instructions

Cut the bacon into small bitesize pieces. Grate the parmesan if it’s not pre-grated and reserve a little for serving. Crack the eggs into a bowl, add the parmesan and freshly cracked black pepper, then mix these together until a cohesive mixture forms.

Boil water in a large pot with a pinch of salt, then add the pasta and cook 2 minutes less than the package directions. Meanwhile fry the bacon in a frying pan large enough to add the pasta. Fry it until the bacon bits become crispy and a lot of the fat has been rendered out, making sure to stir occasionally. Add the peas to the boiling pasta for the last minute of cooking. Making sure to reserve a cup of pasta water before draining.

Add the pasta and peas straight into the pan with the bacon after draining, then turn off the heat. Then add the egg mixture and stir until it coats the pasta. If it is not doing this, feel free to add some of the reserved pasta water. If you find this the sauce is still too liquid, turn the heat back on to low, and stir for about 2 minutes, or until the sauce has thickened.

Serve

Serve with the reserved parmesan and extra freshly cracked black pepper on top.

Storage

Store for up to 3 days in an airtight container in the fridge.

Notes

This dish is best eaten fresh, although it also makes for a surprisingly tasty pasta salad after being stored in the fridge.

The eggs in this recipe are what thickens the sauce, however, they are not cooked for very long. To avoid undercooked eggs, make sure the sauce is not runny when serving. This might require a little extra string over low heat.

The sauce for this recipe is a little tricky, as there is a fine balance between having cooked eggs in the sauce and making scrambled eggs. So try to take it slow, add a little bit more heat if needed, and if the eggs do set too quickly, don’t despair, the pasta will still taste great. Keep trying and I’m sure you’ll have the perfect sauce in no time, even if it takes a few tries.