Even though the snow has (finally?) gone, there is still a distinct lack of green in nature A few rays of sunshine will hopefully soon see to new growths a riots of Spring colour. I have to admit shamefacedly that we have only made a start today removing all the dead winter remains from our…
Tag Archive: bread
Reunited with my sourdough – how a sourdough starter can cope with loneliness
Leaving your sourdough starter when you are away Having been away for a good week to visit family with my daughter back in Germany I was excited to see how my sourdough starter has been faring all alone and cold in the bottom of my fridge. From experience I know that a good starter can survive days…
Shropshire Secret Supper Club revealed: An evening inspired by Spanish tapas & Portugal’s kitchen
I am really chuffed with all the response we had about our Secret Supper Club. My initial announcement of launching an “underground restaurant” has created quite a bit of interest & a few questions already. Today I will give you some more information to “chew” on! From now on there will be further notices about this event on…
What makes KerstinsKitchen corporate lunches stand out from the rest?
Today I would like to pick up on a comment made by a client about KerstinsKitchen corporate lunches: “It was great to spend time together eating and it contributed positively to the rest of the day’s programme. The lunch certainly enhanced the training and helped to make it a success.” For the full recommendations see…
Forage Recipe – German Wild Garlic Dumplings (Bärlauch Knödel)
German Wild Garlic Dumplings (Bärlauch Knödel) made with Wild Garlic Paste (Bärlauchpaste) These dumplings are made of bread & egg and are delicious as a side dish instead of potatoes or chips with many meat casseroles or as a vegetarian main course with a mushroom or blue cheese sauce (as in the following recipe). The…
Traditional German Christmas Stollen
German Stollen finds fame in Great Britain In Germany Stollen has a long tradition with Christmas and can be found in monastery record as far back as the 13th century. It seems that those delicacies had to be gifted by the people to the church or monasteries to be eaten during “advent” which is the…
Traditional German Christmas Stollen
Ingredients for one small Stollen 150 g raisins 50 g mixed lemon & orange peel 250 g plain flour 1/2 sachet of yeast (3 g) 100 ml lukewarm milk 1 pinch of nutmeg (freshly ground) 1 teaspoon ground cinnamon 20 g sugar 1 egg 50 ml Rum 50 g flaked almonds 50 g ground almonds 75…
Bread Making: Making Sourdough Starter & Rye Bread
Sourdough starter . . . As bread baking is becoming more and more popular, making your own sourdough starter has become a talking point recently. Sourdough adds depths of flavour and helps bread rise more easily and naturally. This is especially helpful for flours which produce more heavy texture with yeast alone – for example wholewheat…
Sourdough Rye Bread – Mischbrot
This bread is good to get used to a slightly denser texture of bread, but is not too heavy, because only half of the flour is rye. For my “Mischbrot” (translated as just mixed bread) you still use some additional yeast. 300 grs of wholemeal rye flour 350 grs of white strong/bread flour 200 grs…
French White Sourdough Bread
Crusty Breakfast Loaf – Make the dough the evening before and bake fresh in the morning. They will love you for it! Ingredients 500 grs strong white bread flour 100 grs sourdough 10 grs salt 1/2 sachet of yeast 1 teasoon of honey 300 to 350 ml of lukewarm water Dissolve salt and sugar in…
