Author: troutandhawk

pane pugliese

30. March 2025
by troutandhawk
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Bread

pane pugliese 100g Sauerteig Starter aus dem Kühlschrank 100ml lauwarmes Wasser + 100g frisch gemahlenes Weizenmehl Mischen und gehen lassen bis sich das Volumen ungefähr verdoppelt hat 125g Hartweizengrieß 300g Weizenmehl 275 ml lauwarmes Wasser 1 gehäufter Teelöffel Salz Hinzufügen und erneut gehen lassen Nach der in Tartine Sourdough Country Loaf beschriebenen Methode stretch-and-fold, letter-fold, im Gärkörbchen über Nacht in den Kühlschrank, am nächsten Morgen auf ein Backblech kippen, Oberfläche einschneiden und freigeschoben backen. Ofen […]

The Farm

10. March 2025
by troutandhawk
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Guest Post

guest post by Loui Located just outside of Byron Bay in New South Wales is The Farm. It is a working regenerative farm with the beautiful ethos to “Grow. Feed. Educate. Give Back”. The entry to the farm is free, offering many activities for children and a self-guided farm walk (approx. 1,5km). Moreover, farm courses such as permaculture or floristry and a guided farm tour can be booked. The produce store and the bakery allow […]

orange cake

3. March 2025
by troutandhawk
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Cakes + Cookies

A beautiful way to enjoy the first Tarocco oranges of the season! orange cake 4 organically grown oranges a generous dollop of butter to coat the baking pan withsugar to dust the bottom of the baking pan 3 eggs100g sugar1 pinch of salt125g flour2 teaspoons baking powder50g finely chopped almonds50g sour creme or Quark 2 tablespoons Grand Marnier or Cointreau100g melted butter Wash the oranges and slice them thinly. Butter the baking pan and sprinkle […]

Tartine Sourdough Country Loaf

31. December 2024
by troutandhawk
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Bread

Zeitplan Mengen und Verhältnisse Technik Tartine Sourdough Country Loaf Zeitplan Tag 1– 9:00 Starter füttern– 15:00 Teig mischen– 16:00 – 18:00 ziehen und falten 16 bis 20 Stunden ruhen im Kühlschrank Tag 2 – ca. 12:00 endgültige Form geben– ca. 13:00 backen Tag 3Brot essen Mengen und Verhältnisse 150g Starter werden geteilt: 50g werden gefüttert mit 50g frisch gemahlenem Roggenmehl und 50ml lauwarmem WasserDas Verhältnis Mehl zu Wasser sollte immer 1 : 1 sein Zurück […]

Grandma’s Classics: Spätzle

27. December 2024
by troutandhawk
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Dinner / Lunch

Spätzle (man rechnet 100-125g Mehl pro Person) 400g Mehl2 EL Grieß 4 Eier1/2 Teelöffel Salzca. 1/4l Wasser 2-3l Salzwasser2 EL Butter2 EL Semmelbrösel Mehl, Grieß, Salz und Wasser zu einem glatten, weichen Teig verrühren und abschlagen bis der Teig Blasen wirft. Danach zugedeckt 20-30 Minuten quellen lassen. Den Teig in 3-4 Portionen mit dem nassen Spätzlehobel ins kochende Salzwasser hobeln oder vom Spätzlebrett schaben. Die Spätzle jeweils 1 mal aufkochen lassen, mit dem Schaumlöffel herausnehmen […]

Pu erh tea

16. December 2024
by troutandhawk
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Drinks

Pu erh tea is a dark, aged tea that stems from the Chinese province of Yunnan. Like fine wines Pu erh teas become better with age. I would describe the taste as earthy, rich and warm. For a tea to be classified as Pu erh it must be made from the large-leaf Assamica variety of the Camellia sinensis tea plant and must be grown in the Yunnan province. The true characteristics of Pu erh stem […]

celery root gratin

8. December 2024
by troutandhawk
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Lunch

Back from a long walk through the Saxonian Switzerland a hearty and simple meal like baked celery root with olive oil and parmesan hits the right spot. celery root gratin(yields 4) 2 celeriacs200g parmesan, gratedolive oilsea salt and freshly grated black pepper Preheat oven to 200°C. Clean celeriacs, peel, halve and cut in fine slices Spread olive oil onto an oven-safe dish, start layering the celery slices in a fish-scale pattern.On each layer sprinkle olive […]

salted white chocolate oat cookies

30. October 2024
by troutandhawk
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Cakes + Cookies / Guest Post

guest post by Loui A quick and easy recipe for the upcoming festive season! salted white chocolate oat cookies ingredients250g salted butter or normal butter with 1/2 tsp salt added1 tsp vanilla extract75g caster sugar30g brown sugar120g plain flour120g spelt or rye flour110g rolled oats120g white chocolate, roughly chopped how toPlace softened butter, sugar and vanilla extract in a mixing bowl and use a hand beater to mix until fluffy. Once fluffy, add spelt and […]

bone broth

15. October 2024
by troutandhawk
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Soups

Bone broth 2 kg bones from a good source (marrow and knuckle)1 cup vinegarwater Place the bones in a 5l pot, fill completely with cold water and add the vinegar. Heat the water to a gentle boil and let it simmer slowly for 8 to 12 hours. The vinegar helps to extract the minerals from the bones. Let it cool and skim off the fat for further use. Discard the bones. Freeze small portions of […]