Traditional German Plum Cake (Zwetschgenkuchen)
The Kitchen Lioness | Notes from a very small German kitchen
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2y ago
I like to divide every year in a culinary way – come wintertime we enjoy hearty kale, in spring asparagus and rhubarb, in early summer strawberries, in summer cherries and now it’s plum season and that’s why this is a good time to feature a Traditional German Plum Cake recipe. The national institution that is the German Plum Cake, is variously known as Zwetschgendatschi, Zwetschgenkuchen, Pflaumenkuchen, or Quetschekuche, depending on where you are in the country. Many of the recipes out there are rather specific about the type of plum to be used. I always use plums called Zwetschgen, wh ..read more
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Bread Wreath with Pesto, Tomatoes and Cheese l Brotkranz mit Pesto, Tomaten und Käse
The Kitchen Lioness | Notes from a very small German kitchen
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2y ago
The month of September has arrived, and with it not only cooler temperatures but also the appetite for hearty food. So, it seems high time to start this first month of fall with some fun bread baking, with bold textures and ingredients that capture the tastes of late summer. I was looking for an easy weeknight bread, shaped like a wreath, or crown, a bread with a rustic look and feel that is easily shareable and can be served alongside a ragù pasta dish and still stand out. I had some homemade arugula (aka rocket) and basil pesto, sun-dried tomatoes preserved in olive oil, shredded cheese and ..read more
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Rainbow Chard Filo Strudel with Ricotta l Bunter Mangoldstrudel mit Filoteig und Ricotta
The Kitchen Lioness | Notes from a very small German kitchen
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2y ago
Swiss chard (Mangold) is a member of the beet family and has large, flat, crinkled green leaves with thick, fleshy stalks and ribs. The taste of Swiss chard is rather rich, complex and robust. You can even think of Swiss chard almost as two vegetables in one as both the leaves and stems can be used. Swiss chard is popular in Italian and French, but also in German cooking. Swiss chard is also simply called 'chard', or 'leaf beet', 'white beet' or 'spinach beet'. And different varieties may have red, pink, white or yellow stalks. Swiss chard is in season from June to August, and fr ..read more
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Focaccia with Olive Herb l Focaccia mit Olivenkraut
The Kitchen Lioness | Notes from a very small German kitchen
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2y ago
Focaccia is a flat oven-baked Italian bread, served as a side or (depending on whether you top it with herbs, veggies and fruits or not) made into a sandwich. Basically, it only requires five ingredients, flour, water, yeast, olive oil and salt. Accordingly, my rustic Herb Focaccia recipe is easy to make and to adapt with whatever herbs you have on hand. While there are countless recipes and variations of Focaccia, for my version of Herb Focaccia, I chose one of my favorite herbs, the so-called ‘olive herb’ (bot. Santolina viridis or Santolina rosmarinifolia), also known as ‘holy flax ..read more
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Seasonal Baking: Apricot-Mixed Grain Crumb Bars
The Kitchen Lioness | Notes from a very small German kitchen
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2y ago
These summery bars have three components, the buttery, shortbread-y crust, the fruity filling with homemade apricot jam and apricot slices and the mixed grain-almond crumble. None of the three require the use of an electric mixer, meaning that they can be made entirely by hand.  And I would even go so far as to say that when you compare these bars to other dessert bars, they do have a certain healthy-ish, feel-good advantage -  as I use spelt flour for the base and mixed grain flakes as well as almonds for the crumble, as well as fresh seasonal stone fruit for the filling – all in a ..read more
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Zucchini-Red Lentil Fritters With Lemony Yogurt Dip
The Kitchen Lioness | Notes from a very small German kitchen
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2y ago
These crispy, crackly Zucchini-Red Lentil Fritters take inspiration from the traditional Bengali onion snacks called Piyaju (red lentil fritters with onions). Soaked and blended red lentils make up the batter, which is then spiked with turmeric and chile powder. Onion, zucchini and parsley add texture. And frying them in ghee (a hard fat that is obtained by heating butter made from the milk of a cow or a buffalo, used in Indian cooking) at relatively high heat until they turn deep golden brown makes them crunchy on the outside, while the inside stays moist. While these fritters lo ..read more
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Elderflower Ice Cream & Homemade Waffle Cones l Holunderblüten Eis & Selbstgemachte Eiswaffeln
The Kitchen Lioness | Notes from a very small German kitchen
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3y ago
Snow white Elderflower Ice Cream tastes wonderfully tangy, aromatic, refreshing, and calls for only seven ingredients.  For this ice cream you will need some Elderflower Cordial either homemade or store bought. You don't even have to go and pick your own elderflower as a good quality Elderflower Cordial will work just fine. This way, if you do not have access to Elderflowers or if the season has come to an end, you will still be able to enjoy this elegant ice cream. As one of the ingredients, I use “Skyr”, a milk product from Iceland that is a soft cheese but is similar to yogu ..read more
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Fried Sage Leaves (Salvia Fritta) l Salbeimäuse
The Kitchen Lioness | Notes from a very small German kitchen
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3y ago
Sage (Salbei), was a healing plant (Heilpflanze) of great renown throughout the Middle Ages, although it was also valued as a culinary herb (Küchenkraut). Today, the tapered, gray-green leaves, are known to give dishes like stuffings and pork sausages their wonderful woodsy fragrance and depth of flavor. Althought there are countless varieties of sage to choose from, most culinary sage used these days is "Salvia officinalis" (the common garden sage), or "Salvia fruticosa" (Greek sage or three-lobed sage). We all know the distict texture of its supple leaves, which can be as ..read more
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Old-Fashioned Set Semolina Pudding with Strawberries l Traditioneller Griesspudding mit Erdbeeren
The Kitchen Lioness | Notes from a very small German kitchen
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3y ago
Dessert is always popular at our house, no matter the season. But sometimes it’s nice to prepare a treat that doesn’t require you to pull out all your baking equipment and that doesn’t require you to pre-heat your oven. As an added bonus, should you find yourself with any leftovers, they are pretty good served at breakfast time. While I enjoy my ice cream maker a lot this summer, I still enjoy a good Old-fashioned Semolina Pudding (Griesspudding) every once in a while. Love the taste and the texture this pudding has, it reminds me of my summers spent at my grandmother’s house up North that ..read more
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Elderflower Shortbread l Holunderblüten Shortbread
The Kitchen Lioness | Notes from a very small German kitchen
by
3y ago
It’s elderflower season again – one of the classic smells and tastes of early summer. These days, you can see those frothy white flowers growing wild all around as well as in our garden and there are countless ways to put them to delicious use. As every year, I have already prepared Elderflower Cordial (Holunderblüten Sirup), baked Elderflower Bread (Holunderblüten Brot), and made Elderflower Fritters (Ausgebackene Holunderblüten). Today, I decided to bake some elegant Elderflower Shortbread (Holunderblüten Shortbread). Basically. there are three methods for incorporating the elder ..read more
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