Ingredients (for about 8 small wraps):
- 125g flour
- 1 tsp salt
- 1 teaspoon Baking powder
- 150ml lukewarm water
- 4 tbsp cooking oil
- 50g Rocket
- 400g fresh goat cheese
- 1/2 Paprika
- 1/4 cucumber
- 1 large carrot
- 2 tbsp sunflower seeds
- pepper and salt
Preparation:
- For the wheat tortillas, first sift the flour. Then add salt, baking soda, oil and water and mix with a wooden spoon. Knead with your hands until the dough is smooth and barely sticks. Cover and leave to rest for about 30 minutes.
- Divide the dough into four pieces and roll out into thin, round flatbreads (diameter approx. 20 cm). Bake each flatbread individually in a coated, lightly oiled pan at the highest setting for approx. 30 seconds per side – flatten the dough bubbles with a spatula. Always turn when the flat cakes have small brown spots. Allow tortillas to cool.
- For the filling, place the goat’s cream cheese in a bowl and mix with salt and pepper. Wash rocket, cut peppers and cucumber into fine strips. Grate the carrot. Spread 100g goat cheese on a flatbread, then add the other ingredients proportionately.
- Roll up well and cut in half.
Here you can print out the instructions for the banderoles.
Ingredients (for approx. 20 pieces):
- 1 sprig of rosemary
- 130g flour (type 550)
- 1/2 tsp fine sea salt
- 30g olive oil
- 50 grams of cream
- 50g coarse sea salt for sprinkling
Preparation:
- Wash the rosemary, remove the leaves from the stalk and chop finely. Mix the rosemary, salt and a bowl together, then add the olive oil and quickly break into small crumbs with a fork. Add cream and quickly knead into a dough.
- Roll out the dough thinly on a sheet of baking paper using a rolling pin and cut into squares using a knife. Sprinkle with some large sea salt.
- Then simply place the baking paper and pieces of dough on a baking tray and bake at 180 degrees for about 12-15 minutes until the crackers are golden. Let cool on a wire rack and store in airtight containers until ready to eat
Ingredients (for 12 muffins):
- 80ml olive oil
- 250g low-fat quark
- 75ml milk
- 2 Eggs
- 300g flour
- 2 teaspoons of baking soda
- 4-5 sprigs of rosemary
- 150g Feta
- 150g cherry tomatoes
- 4 dried tomatoes
- salt and pepper
Preparation:
- Preheat the oven to 200 degrees.
- Mix together the olive oil, quark, milk and eggs. salt and pepper.
- Finely chop two sprigs of rosemary. Chop the sundried tomatoes. Dice 100g feta. Mix the flour and baking powder and briefly stir into the batter along with the dried tomatoes, feta and rosemary.
- Grease a muffin tin with olive oil. Fill in the batter. Make small indentations in the dough with a spoon.
- Halve the cherry tomatoes, dice the remaining feta and divide both into the 12 wells.
- Put the muffins in the oven for about 25 minutes (bottom shelf). Garnish with a little rosemary after baking .
Ingredients (for 2 focaccia):
- 25g fresh yeast
- 300ml lukewarm water
- 50ml olive oil
- 2 tbsp honey
- 1 tbsp coarse sea salt
- 450g flour (type 550)
- 1 sprig of rosemary
- 8 basil leaves
- 4 sprigs of oregano
- 50g black olives
- small red onion
Preparation:
- Crumble the yeast into a bowl and mix with the water, olive oil, honey and sea salt. Knead in the flour well. Cover the dough with a kitchen towel and allow it to double in size for about 45 minutes.
- Quarter the dough and shape into four balls. Brush sheet with oil and sprinkle with sea salt. Put the dough on top and flatten it with your hand. Cover again with a kitchen towel and let rise for 30 minutes. Meanwhile, preheat the oven to 220 degrees.
- Wash the herbs and pluck them as small as you like. Halve the olives. Cut onions into thin slices. After the rising time, press the herbs (apart from the basil, which should be added two minutes before the end of baking), press the olives and onion rings into the dough and drizzle the focaccia with olive oil and sprinkle with sea salt.
- Bake in the oven for about 15 minutes until golden brown.
Stove setting (preheated):
electric stove: 220 °C fan oven
: 200 °C
Working time: approx. 25 minutes
Baking time: approx. 60 minutes
Ingredients for one cake:
For the dough:
- 250g softened butter
- 150 grams of sugar
- 1 packet of vanilla sugar
- a little grated zest of an unwaxed lemon
- 400 g Sonnenstern flour type 405
- 1 pinch of salt
Also:
Fat and flour for the mold
250 g fresh or frozen raspberries (thawed)
preparation
- Butter a springform pan. Preheat oven to 180 degrees.
- Cream together the butter and sugar. Mix the flour and salt and work it into the butter-sugar mixture, preferably using your fingers. Knead until the dough is fluffy.
- Pour two-thirds of the batter into the springform pan and press flat. Form a small edge. Bake in the oven for about 25 minutes.
- Take out the dough base, put the raspberries on top and spread the remaining crumble dough over it. Place the cake in the oven for an additional 35 minutes.
- Take out and let cool.
Here you can print out the instructions for the practical cake box!
Ingredients (for about 12 Americans )
- 150g soft butter
- 120g sugar
- 1 packet of vanilla sugar
- 2 Eggs
- 300g flour
- pinch of salt
- 2 teaspoons of baking soda
- 4-5 tbsp milk
- 150g powdered sugar
- 2 tbsp lemon juice
- 50g pistachios
Preparation:
- Pre heat the oven to 180 degrees celcius. Cream the butter with a mixer. Mix in the sugar, vanilla sugar and salt. Add eggs one by one. Mix well. Mix the flour and baking powder and stir into the mixture together with the milk.
- Use a tablespoon to drop small mounds of dough onto a baking sheet lined with parchment paper. Reshape slightly with your hand. Leave sufficient distance between the Americans, as they will diverge.
- Put in the oven for about 15 minutes. Let cool down.
- For the icing, mix the icing sugar with the lemon juice and spread over the Americans with a knife. Chop pistachios and use them to garnish the Americans.
