Whirls with poached figs, nuts and spices
Whirls/Cookies dough. Yield 8 pieces approx.
- In a small saucepan add water and figs, bring to boil on medium-high heat. Add sugar and cognac. Figs should be lightly covered in a liquid, if it’s not enough add more hot water.
- Reduce heat to medium-low and simmer for 15-20 minutes or until figs are tender. Turn figs once or twice so each side is poached evenly. Let it cool, then transfer to a small jar. Keep in the fridge until ready to use.
- In a mixing bowl beat butter with sugar until pale. Add egg and gently mix. Then add sour cream and combine.
- Combine flour with baking powder, salt and spices. Add it along with nuts and figs to the cookie dough.
- Mix a soft dough. Cover, let rest in the fridge for 10 minutes.
- Tear 2 small balls from the dough. On a lightly floured surface roll out each piece into rope-shape (I made the length 25cm each), spin around each other and join the ends.
- Line the baking tray with baking paper. Bake in preheated 200C/400F oven for 20 minutes. Let it cool a bit for 5-10 minutes.
- Sprinkle with icing sugar, if desired. Serve warm or cold with a glass of milk.
I’m bringing these delicious and beautiful cookies to all lovely guests at Fiesta Friday party! Let’s eat, drink and have fun!
In a bowl or food processor combine the flour, cocoa and baking powder, sugar and butter until it forms a dough.
Press the dough with your fingertips into baking tins. Put in a fridge for 30 minutes.
Mix together berries, creme fraiche and icing sugar; then spread over the dough.
Bake in preheated 210C/410F oven for 15 minutes. Then lower the heat to 150C/300F and bake for 20 minutes more.
Autumn Pumpkin Roll
- Cut apple and pumpkin into small cubes, add to the pan with butter, drizzle with lemon juice and saute on medium-high heat for 5-6 minutes. Let the mixture cool.
- Soak raisins in warm water or cognac for 10 minutes, then drain.
- In a medium bowl combine pumpkin, apple, raisins with couscous. Add salt, sugar, cinnamon and give it a good stir.
- Arrange the mixture on the puff pastry sheet. Make the roll, brush it with egg yolk.
- Bake in preheated 180C/360F oven for 25 minutes.
Last weekend I went shopping to the local supermarket and found a dairy product which was new to me – fromage fraise (quark). So, I bought the quark in the hope of finding a recipe and use it somehow. I was browsing the net, when stumble upon the info that Germans making their cheesecake version and using quark; even though I use Jamie Oliver’ cheesecake recipe most of the time, I decided to try new recipe without hesitation. And what do you think! The cheesecake turned out golden and very fluffy, but after setting in the fridge it fell down.. The texture was creamy and tender, and it reminded me the bake with cottage cheese from my childhood. So, if you are not fun of heavy and over-sugary cheesecakes, it’s your option! I will make it again for sure.
German Cheesecake - Käsekuchen
Ingredients for 22cm baking pan
- Crust. Sift the flour in a big mixing bowl, add baking powder, salt, vanilla, sugar and mix. Add butter and egg, knead until smooth. Cover the dough and keep in the fridge for 30 minutes.
- Filling. Beat egg yolks with sugar and vanilla until pale. Add butter, lemon zest and beat again. Add heavy cream and quark and stir to combine. Beat egg whites with salt and lemon juice until stiff; then gently fold into the quark batter along with cornstarch, adding a little at a time.
- Line the baking pan with paper. Roll out the dough into 30cm circle, or simply place it in the baking pan and press it, pushing it up the sides to make a rim.
- Pour the filling over crust and smooth with spatula.
- Bake in preheated 160C oven for 45-55 minutes until the top is golden and the filling set. If the top browning too much, cover with a piece of foil.
- Cool the cheesecake at the room temperature, then cover and refrigerate for 3-6 hours or overnight.