Tummy Thursday: Omas Faasekiechelcher

That translates into grandma’s little carnival cakes. It’s that time of the year, and while I have tired of the whole carnival culture (alcohol and sexual assault), I still love Faasekiechelcher. pastries fried in oil are a traditional treat at carnival and they come in many varieties all over Germany. The best known is the “Berliner”, which is very similar to our recipe, now available all year round (you never hear people complain about that, but heavens forbid you publicly enjoy a Lebkuchen in September).

Since I now have a deep fryer and carnival break (you may have noticed the increased amounts of posting), I decided to make grandma’s faasekiechelcher myself, and I’m willing to share, at least the recipe. You need:

1kg flour

120g sugar

150g butter

8g salt

450ml milk

75g yeast

The secret here is that the yeast dough needs a lot of rest. I first gave the starter 15 min, then kneaded the dough, let it rest for an hour, knead it again and the let it rise for three more hours. The yeast’s got to be very happy.

Commerical bakeries and many people will fry their Berliner and then fill them with jam a pipe bag. Grandma had a different secret. You roll out half of the dough, about 0.5cm thick and mark your circles with a glass.

I used Nutella in some of them.

Then you roll out the second half, same size as the first and place it on top. You push the dough down between the little heaps of filling and then you take your glass and cut through both layers. Since the dough is very soft it now sticks together. Let them rest again for about 30 minutes. Since this was my first try I wasn’t sure on the amount of filling and erred on the “too little” side.

Fry in hot oil (about 170-180°C). I learned that you need to turn them over after about 1 minute or there will be large air bubbles on the top side and you won’t be able to turn them around anymore.

This recipe yields two big bowls fuul of delicious Faasekiechelcher, but this is all that was left today:

You need to roll them in cinnamon and sugar.

Enjoy!

Tummy Thursday: Book recommendation

I got a baking book for Christmas from, my brother in law. we might start a tradition of giving each other cooking books and baking books, though he doesn’t actually like baking much. He#s somebody who follows certain cooks and Yotam Ottolenghi is definitely one of his favourites (he asked for several of his books on other occasions.)

baking book

Interestingly, the international cover is different from the English one…

Now, cooking books are like other books. They’re for you to read, but they have the added benefit of also containing recipes. What I instantly liked about it was that it had a lot of cakes and cookies and such that looked absolutely doable. Now, as you know, I’m not one above spending three days in the kitchen to make a CAKE, but most occasions are for simple cakes that you make in an hour and then enjoy.

Of course I had to try one out as soon as possible and decided to go for cakes baked in a can for New Years Eve.

cake

Caaaaaaake, caaaaaaaaaake

These ones are with butternut squash, almonds, raisins and orange peel. I slightly upscaled the recipe because I only had medium eggs. Often recipes call for large eggs and if you only use medium eggs the cake gets dry. So I added an extra egg and a bit more of everything else. that way I ended up with three cans and was I glad.

That’s two of them cut into slices.

I thought I’d save the third so it wouldn’t become dry… After a while our host asked if there was anything left. I cut the third. Suddenly our other host said: Shit, my parents aren’t here yet and look at what we left!

Not much…

The cake was delicious in taste and very moist. We could have kept eating, obviously.

Which is why I decided to make it for my birthday breakfast at work, that’s why my kitchen currently looks like I was planning to open a stall at fun fairs…

cans

Three throws for a buck.

Tummy Thursday: Gumbo or what makes an easy meal

Since I told you all in depth about our New Years Eve dinner, here’s the recipe for my American main course.

I searched the internet for a gumbo recipe that seemed doable and delicious and then had a trial cooking.

The first problem was to get some sausage that resembles Andouille. As you can see at that link, there is a sausage called anduille in France, but it sounds very different from the creole version and actually I detest it. I decided to go with smoked polish sausage that was very hearty, but did not have caraway seed (Eastern European sausages often have generous amounts of caraway seed and I don’t like that either). I think it made a great substitute and got used both times.

Next was the okra. I had never used okra before, and I even went to a Turkish supermarket to get some fresh okra especially for this, but, let me tell you, they aren’t called “slime fruit” in German for nothing. The little “stars” looked nice, but I don’t think they added much taste and really, I can do without the added consistency of slime, so they got left out the second time.

I changed the seasoning somewhat, leaving out the “hot sauce” but adding a “Cajun” spice and pepper mix that I quite like and the result was simply to die for.

gumbo

©Giliell, all rights reserved

This is the trial version before i added the shrimp.

Making the gumbo got me thinking of how the idea of “easy meal” probably changed with women’s work shifting to the outside (I hate the insinuation that housewives “didn’t work”. I want to to see those people scrub the laundry). I can imagine that for a woman who had to do all the chores and probably some farming on the side, this gumbo would have been an “easy meal”. Sure, the roux requires a bit of your attention, but you can use that time to chop your veggies. Then you just hang it high above the fire or put it on the side of the wood stove and go about your day and do your work, while the meal is cooking itself. And you can make a big serving and don’t have a lot of dishes afterwards. Perfect meal for getting your family through a busy workday.

Nowadays, the idea of making something that needs to stew for three hours screams “festive meal” to any person who work outside.