One thing I'll miss out due to my time in London is my family's annual strawberry-picking-and-jam-making-marathon.. My grandma's birthday is in the middle of June and as they have got a pick your own field close by every birthday visit wouldn't be complete without picking at least 6 lbs of fresh, ripe, red, flavour bursting strawberries, driving them all the 200km way home and then finishing the day off by cooking countless glasses of gloriously bright red and flavoursome jam. No question that the plamned evening salad always ALWAYS gets replaced by a proper slice of toasted bread, good butter and the still warm strawb jam. Or two, maybe three or even.. Well lets leave it at that. This year I faithfully leave the jam making duty to my family and enjoy punnets full of british strawberries instead. I can't complain!
Friday, 3 July 2015
Sunday, 26 April 2015
Hey lovely people out there - I hope you're all doing mighty fine with some gorgeous spring weather in the northern hemisphere or a golden autumn in the southern hemisphere right now! Wherever you are I hope the weather is just on point for some lovely picnics and outside breakfast/brunch sessions. Let's say I've been out and about for picnic dates at least twice every week recently, double the number and you can get an approximate idea of how much sun spoiled us Londoners in the past weeks - bring it on spring!
I almost feel ashamed about hiding this banana bread recipe from your eyes for a whole year!! It's easy, quick and requires just a few pantry staple ingredients: some flour of choice (I used whole spelt), salt, yoghurt, milk, baking soda and vinegar. Make it vegan by substituting non-dairy alternatives and throw in some natural sweetener of choice and maybe some nuts, seeds or dried fruit (I used pecans) and you're all ready to go. Stir, pour and bake. And how about filling your basket with some more homemade good stuff and maybe a few favourite toppings for your banana bread before taking it out of the oven, wrapping it up (don't forget a knife to cut the slices!) and heading out of the door?
The bread is full of banana flavour, incredibely soft and airy and without the usual sugar rush. I recommend doubling the amount of sweetener if you have a sweet tooth, for me it worked fine with just one tablespoon honey. I wish you all some glorious spring/autumn days!!
- makes one half pound-ish loaf
- 360g flour of choice (I used whole spelt, but feel free to grab whatever is left in your pantry: oat flour, whole wheat, rye, buckwheat...)
- 1 and 1/2 tsp salt
- 1 and 1/2 tsp baking soda
- 160 ml milk
- 120g yoghurt
- 2 bananas, mashed
- 3 Tbsp vinegar
- 1-3 Tbsp liquid sweetener of choice, I used honey
1. Preheat your oven to 200 °C.
2. Mix dry and wet ingredients seperately - add the wet mixture to the dry one, stir until just combined.
3. Pour batter into a regular sized loaf pan lined with parchment paper or greased with some oil.
4. Bake for 45 minutes up to 1 hour. The bread is done if the bottom sounds hollow when tapped or a skewer inserted comes out clean. Remove and let cool for at least 10 minutes, then remove from the pan and allow for further cooling or serve immediately. Enjoy!
Sunday, 15 March 2015
My spirit seems to resurrect: Christmas Cookies in March? C'mon Sabrina, it's definitely time for a new recipe! The current abundance of sunshine and warmer temperatures in London seems to stick me onto the bike 24/7 and I am literally all day (or at least during my free time) out and about, soaking in every impression and thinking about loads (!) of meals and dishes that I'd like to cook/bake. So far so good - blogging when staying abroad is far more challenging then I'd like to admit.. Neglecting my passion for food photography and writing over the past few months and not keeping you as up to date as possible makes me feel terrible.. I still have a few recipes on my computer, so be sure that I will keep giving you some culinary input during the next months on the island ;-).
Staying abroad doesn't only involve a new culture, etc. - I also realize the few things that matter most to me in life: family, friends, quality time with good food and a lot of sketching/painting - life is good! While the abundance of nice coffee shops around (if you follow me on instagram you're probably sick of yet another coffee shot, sorry for that, I can't help myself, caffeinating is GOOD) makes it easy to balance out my need for a good home brew in the morning I do miss getting creative in the kitchen, on the stovetop and in the oven... Time is just incredibely precious and priorities have to be made.. For now new culinary experiments out of my own hands have to take a step back until summer - just as the joy of some fresh homemade bread with either olive oil+salt or butter.
When you stroll through UK supermarkets you hardly get a feeling for seasonal vegetables and fruits.. Yes, sometimes you can spot a sign saying "new season" yet berries, rhubarb and all kinds of exotic fruits and vegetables seem to be around all year long. You can hardly get strawberries in Germany during the winter and if you are lucky enough to find some be sure to pay at least half of your monthly salary for a small punnet of pale small fruits that taste like nothing.. While it might be nice to just go out and grab a few berries whenever you want to, I'd much rather run on all sorts of cabbage, root vegetables and apples during the winter instead of using artifical produce..
So this beetroot bread is the perfect little loaf to incorporate into your pre-spring baking routine using the little dark red gem that lingers around before all the fresh spring/summer produce comes into season! I am a huge fan of incorporating veggies or fruit into the good ol' loaf of bread and adding pureed cooked beetroot gives the bread a rich purple/red crust. I used fresh cooked beetroot for the loaf in the pictures yet canned ones will work equally as well. Despite the colour the beetroot gives the bread just a slight earthy taste, not overpowering at all so even the non-beetroot-eater will like it. It works perfect plain, with just a little butter or a nice soft or hard (goat) cheese. Enjoy!
- makes one loaf
- 300g Beetroots, cooked or canned (I used 3)
- 500g Whole Wheat or All-purpose flour
- up to 250 ml water
- 1 tsp honey or molasses
- 1 Packet Dry Yeast
- 1 tsp Salt
1. Puree the beetroot until completely creamy.
2. Mix 100 ml of warm tap water with the honey and yeast. Let sit for 5 minutes, until foamy.
3. Knead the pureed beetroots together with the salt and flour, gradually adding in the yeast mixture and then more water until a smooth dough starts to form. Keep kneading for five to ten minutes, then place in a slightly oiled bowl and cover with a kitchen towel. Let the dough rise for 1.5-2h, until doubled in size.
4. Preheat your oven to 220 °C. Fill a small deep oven-proof dish with about 300-400ml water and place on the bottom of the oven.
5. Remove dough from the bowl, place on a lightly floured working surface and stretch into a small rectangle. Fold into thirds lengthwise and place on the surface seam side down. Let rest for another 15 minutes. Shape into a loaf, place seam side down on a parchment lined baking sheet and slash deeply.
6. Bake for 20 minutes, then remove the water dish from the oven before continuing to bake the bread for a further 15-30 minutes. The loaf is done if it sounds hollow when bottom is tapped. Remove and let cool for at least 30 minutes or completely before slicing. Enjoy!