Sunday, 27 December 2009

Bienenstich Torte

Dont ask me what it's called in English - dont know :) Honeybee Cake? na.. sounds silly, since there are only 3 tsp honey in it. I'm sure it has a name.. let me know, someone..

Get this together:

For the yeast dough
200 ml milk
50 gms butter
420 gms flour
11 gms instant yeast
100 gms sugar
1 tbls vanilla sugar
1 medium egg

For the topping
200 gms butter
100 gms sugar
1 tbls vanilla sugar
3 tsp honey
125 ml cream
250 gms blanched almonds

For the filling
80 gms custard  powder, vanilla flavour
700 ml milk
100 sugar
100 gms butter
250 ml cream
2 tbls vanilla sugar

.. and do this with it..

1- the day before, or early morning, make the custard, as usual and add the butter to it. Cover and cool in fridge

2- warm milk in a small pan and melt the butter in it, set aside

3- mix in the instant yeast with the flour and pour in the warm milk and all the other ingredients. Using the dough hook or your hands, make a soft dough. Smooth it out, cover and let it rise in a warm place

4- to make the topping, slowly heat the butter in a pan, add all other ingredients and bring to a boil. Add the almonds, mix and let it cool down

5- grease baking sheet, roll out the dough to fit and spread the topping on it. Leave to rise again, at least half an hour, an hour is better

6- bake in preheated oven, at about 200 C, for 15 minutes, or until the bottom is evenly browned and the topping is golden

7- let it cool down slightly, and slice horizontally, making two halves.

8- add the cream and sugar to the pudding, whip smooth and spread on lower base of cake. Place top part on it, press down slightly and let it stand 10, 15 minutes, before you serve.

Tomato Capsicum Soup

Okay so something for the cold.. or warm, as you prefer..

You need:

1 kilo fresh red tomatoes
1 large red capsicum
1 tbls oil, preferably olive oil
2 cloves of garlic
1 medium sized onion
1 bay leaf
1/2 tsp salt
1/2 tsp black pepepr
1/4 tsp white pepper
12 tbls butter
1 full tbls plain white flour

with all that, do this:

1- cut the capsicum in half, or quarters and put it under the grill, to get all blackened and burnt. As soon as it is that, take it out and put it in a plastic bag or cover well with a cloth. Though the bag does it better. Let it cool down a bit

2- chop the onions roughly, and put them in the pot along with the oil, stirring, to get them slightly golden. Add the garlic, chopped roughly, the bay leaf and the tomatoes, halved and a quarter glass water

3- mix, turn and toss and cover on low heat for at least 10 minutes. Keep the heat low so it doesnt burn

4- meanwhile, remove the capsicum and peel off the skin. Should come off easily. Chop the capsicum, set aside

5- chk tomatoes. Their skin should be easily removable. Do that - pick it off with a tong. Thats why you should only halve them - otherwise you'll hang around forever, finding all the pieces...

6- add the capsicum and let the whole mixture cook a while - around 15 minutes. The veggies will be soft and mushy

7- remove from heat and cool down enough to blend

8- meanwhile, heat the butter in  the pan and toss in the flour, mixing swiftly, to avoid any clumps and add the spices. Keep a glass of water at hand, and pour in quickly, to form a thin soup. You can add more, if you wish but then the soup will be too thin

9- blend the tomato mix and pour that in the pot and let it boil up. Once it has, just switch off the stove and let it sit there for a few minutes

10 - serve with croissants or any bread of your choice...

Note: you can of course substitute the plain flour for some chicken broth cubes.. and add a carrot too, only that will mean longer cooking times. I suggest you just try it as is first and then see what you like. The salt pepper is what I used, because I prefer to taste the flavour of the capsicum and tomato. You can adjust according to your taste.