Simple, soft, aromatic, this accordion bread is magnificent. I always prepare it with grill and all our friends are delighted. You can determine the flavour of this bread on your own, because you can put your favourite spices into the butter

INGREDIENTS FOR DOUGH:

750 g of flour

400 ml of water

1 packet of yeast

1 spoon of sugar

3 tea spoons of salt

5 spoons of oil

TOPPING:

125 g of herb butter

2. OPTION FOR TOPPING :

125 g of butter

2 tea spoons of smoked red pepper ( spice )

chilli

1 – 3 clove of garlic

PREPARATION:

1 . put sugar into warm water, crumble the yeast, mix it well and dissolve in the water …

2 . leave the yeast in a warm place to let it activate …

3 . in the meantime prepare all other ingredients in a bowl and when the yeast has activated, make a smooth, soft dough that does not stick to your hands …

4 . form the dough into a ball …

5 . oil the bowl a bit, put the dough back into the bowl and oil it a little to avoid drying …

6 . leave the dough in a warm place to double its size …

7 . form the dough into a rectangle with thickness 0.5 cm, coat it with butter of room temperature, so it can be spread on the dough easily. Cut the dough in strips cca. 7 cm wide …

8 . take the dough from the worktop and put the beginning of the dough on your palm. Moving the hand where you keep the end of the dough, you go towards and backwards, folding it in the shape of an accordion. LOOK AT THIS PROCEDURE IN THE VIDEO …

9 . oil a baking tray a bit (a smaller one) and line the bread one by the other. You MUSTN’T push the dough too close, because it needs space when rising…

10 . cover the dough with transparent foil and leave it in a warm place for some 15 minutes …

11 . put the bread into a well heated oven at 180 degrees and bake it for cca. 30 minutes …

TIP:

You can add your favourite spices into the butter: curcuma, oregano, chilli, thyme, red pepper – mild, hot or smoked, garlic, parmesan cheese, etc …

     

 

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The name of this cake reveals that it is extremely refreshing. It is very simple to prepare and as it cools in the fridge overnight, it brings true refreshment to these hot days.

INGREDIENTS FOR THE BISCUIT :

5 eggs

180 g of sugar

1 package of vanilla sugar

a pinch of salt

100 ml of oil

150 g of flour

1 package of baking powder

lemon peel of one lemon

INGREDIENTS FOR THE FILLING :

250 ml of lemon juice (strained)

800 ml of water

7 spoons of sugar

1 package of vanilla sugar

4 packages of vanilla pudding

200 g of butter (room temperature)

FOR THE TOPPING :

7 spoons of lemon juice (strained)

250 g of powdered sugar

ADDITIONAL INGREDIENTS :

250 g of Petit-Beurre biscuits

300 ml of cream

PREPARATION :

1 . dissolve vanilla pudding in lemon juice …

2 . put water together with sugar and vanilla sugar in a pot and let it boil, then add the dissolved pudding and cook for 1 more minute, stirring all the time …

3 . take the filling from the edge of the pot with a rubber spatula and put transparent foil directly on the filling , so that no coating is formed …

4 . let the filling cool completely or you can prepare it a day earlier as I did …

5 . heat the oven to 180 degrees …

6 . put eggs, sugar, vanilla sugar, a pinch of salt and lemon peel in a bowl and mix about 10 minutes. After 10 minutes add oil lightly and continue mixing for 2 more minutes …

7 . sift flour and baking powder into the mixture and stir with light circular movements till the mixture gets homogenous and flour lumps disappear …

8 . cover a big baking tray ( 38×33 ) with parchment paper and pour the biscuit onto it and distribute evenly … bake the biscuit at 180 degrees for about 25 minutes …

9 . take the baked biscuit out of the tray, together with parchment paper and leave it about 30 minutes to cool completely …

10 . turn the cooled biscuit over and put it on a platter, take the parchment paper off carefully and place a rim around the biscuit. Leave the biscuit aside to finish the filling …

11 . add butter (room temperature) into the cold filling and mix well. Mix cream separately (be careful not to mix it too much)

12 . line the filling, cream and Pettit-Beurre on the biscuit, in this order. When Pettit Beurre is placed on the cake, you can prepare the topping …

13 . mix powdered sugar with lemon juice till lumps completely disappear …

14 . pour the topping over Pettit Beurre and spread it evenly (topping should be spread a bit faster as it tightens quickly) …

15 . leave the cake in the fridge overnight so that Pettit Beurre biscuits can soften …

NOTE :

The cake does not need to be taken out of the baking tray if you do not want to. If you want to leave the cake in the tray, then before baking the biscuit you should butter and flour the bottom of the whole tray evenly and shake out any excess flour.

When the biscuit is baked, leave it in the tray to cool completely and then continue preparations as explained in the recipe.

It is obligatory to leave the cake in the fridge overnight, so that Pettit Beurre biscuits can soften.

   

 

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If you are fond of vegetables, then this is a top recipe for you, and if you are not, you are likely to become one when you try these vegetable summer rolls, peanut dip goes extremely well with them. The dip gives special charm to this recipe, as its taste suits vegetables perfectly. Combination of various tastes is likely to make you a vegetable fan, but do not forget that this peanut dip, which is obligatory.

INGREDIENTS :

1 avocado

1 carrot (a bigger one)

1 cucumber

200 g of maize

½ yellow, red and green bell pepper

1 courgette (a smaller one)

1 chicory

200 g of mixed salad

150 g of glass noodles

Rice paper (1 package of 12 pieces)

FOR THE DIP :

130 g of peanut spread (creamy)

juice of ½ lime

80 ml of water

3 spoons of agave syrup (or aronia

syrup and floral honey will also do)

1 piece of ginger (1 cm )

1 clove of garlic

3 spoons of soy sauce

ADDITIONAL INGREDIENTS :

food colouring (if wished)

PREPARATION :

1 . wash the vegetables and cut them into narrow strips, cubes or spirally, as wished …

2 . pour boiling water over glass noodles and add food colouring immediately (colouring is not obligatory, you can leave the noodles transparent) and let it stay for 5 to 10 minutes (read the instructions on the packaging) …

3 . in the meantime prepare the dip …

4 . grate the ginger, chop the garlic, juice the lime and put all the dip ingredients together, stir well and mix with a hand blender. Put the dip aside to continue the preparation …

5 .strain the glass noodles, wash them with cold water and oil them a bit to avoid their sticking together …

6 . oil the tray where you will line your ready rolls…

7 . dip the rice paper in warm water and take it out immediately, put it on the worktop and leave for a few seconds, so that it becomes elastic and flexible …

8 . line vegetables and glass noodles in the middle (any order will do) and wrap up …

9 .fold one side over the vegetables and close the left and right sides inwards and then just roll (roll slowly because rice paper is very sticky and cannot be rolled again if wrapped in a wrong way) LOOK AT THAT PROCEDURE ON THE VIDEO! …

TIP :

If you do not want to use food colouring, you can make some juice by boiling vegetables and pour it over the glass noodles to get various colours (noodles do not get such an intense colour as they do with food colouring and they get some taste of juice, too) .

You can put some smoked salmon or cooked chicken together with vegetables into your summer rolls or you can change the vegetables and use the ones you prefer.

If covered, summer rolls can be kept in the fridge for 2 to 3 days.

If you expect guests, put all the ingredients and a bowl with warm water on the table, so that everybody can fill their summer roll as they like.

I have taken the recipe for the peanut dip from the blog Sallys Welt .

   

 

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I think I have said everything with this name, any additional word or any additional description is unnecessary for this fruit idyll. I like to use season fruit as much as I can and in all possible ways, so I have decided to show you one of my combinations.

INGREDIENTS FOR PASTRY :

180 g of cottage cheese (15 % fat)

1 package of baking powder

180 g of sugar

2 packages of vanilla sugar

400 g of flour

1 egg

1 egg white

70 ml of oil

FILLING :

300 g of milk spread

2 packages of vanilla sugar

2 spoons of vanilla extract

fruit as needed

(depends on fruit you want to use)

COATING AND TOPPING :

3 spoons of apricot jam

130 g of powdered sugar

4 spoons of lemon juice

PREPARATION :

1 . heat the oven to 180 degrees …

2 . wash and dry the fruit, if you use nectarines, peaches, apricots and plums as I did, cut them to slices and if you use berries, just wash them. Put the fruit aside …

3 . mix milk spread, vanilla sugar and vanilla extract with a spoon and leave the mixture aside to prepare the pastry …

4 . put all the ingredients for pastry into a bowl and make smooth, somewhat sticky pastry …

5 . put the pastry on a floured work surface, stretch it with your hands and form a roller, then cut the pastry to the size you want your cakes to have …

6 . form balls from the pastry you have cut and flatten them with your hands to the thickness of 1 cm ( my pastry had the size of a palm when I flattened it and you can decide on your own which size you want to make – bigger or smaller)

7 . cover a big baking tray with parchment paper and line the formed cakes leaving some space among them as the pastry will grow during baking …

8 . press the middle with a spoon to get a small hole and an edge …

9 . fill the middle of the pastry with milk spread and line the fruit on it …

10 . put the Fruit Idyll into the heated oven for some 15 to 20 minutes, it depends on your oven (I baked the cakes for 20 minutes )

11 . coat the hot cakes with hot jam, and it is important to coat the edges well and the fruit lightly, just to make it look shiny …

12 . mix powdered sugar and lemon juice to get thick topping without lumps and pour one spoon of the topping on each cake, over edges and fruit …

13 . leave the cakes to cool, so that the topping hardens …

TIP :

Do not use frozen fruit because it releases a lot of liquid !!!

In winter days cinnamon goes extremely well with milk spread.

Put the Fruit Idyll into a box with a well- adhering cover and store it in the fridge during summer, so it does not go off.

If you store the Fruit Idyll properly (in a closed box, tray, etc…) you can enjoy it the following three days and it will be equally fine as on the first day.

   

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