Recipes

Butter Streusel

Butter Streusel

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Ingredients

Ingredients for the Covering of a Tart

  • ⅔ cup 80 g Flour
  • 4¼ tbsp 60 g Butter
  • ½ cup 60 g Confectioner’s sugar
  • Dash of cinnamon
  • Dash of salt
  • 1 tsp 5 g Vanilla sugar

Instructions

  • Mix the flour with room temperature butter, confectioner’s sugar, cinnamon, salt, and vanilla sugar and roll the mixture into crumbs between your hands.
  • Use as you please or line a baking sheet with parchment paper, spread out the streusel, and bake at 340 °F (170 °C) until golden brown.
  • Spread on a fruit tart or fruit waffle.

Notes & Wine Advice

If you spread some melted butter on the streusel before baking, it will get crispier and be a prettier color.
Bake Time: about 5 minutes
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Course; Basic recipe
Cuisine; Austria / European

Strudel Dough

Strudel Dough

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Ingredients

Ingredients for 10 Servings

  • 2⅔ cups 300 g Wheat flour
  • 2 tbsp 25 ml Oil
  • 1 tsp 5 g Salt
  • ⅔ cup 150 ml Water, lukewarm
  • Oil for spreading

Instructions

  • Sift the flour onto a work surface, make an indent in the middle, and add in the oil and salt.
  • Add the water little by little and knead all the ingredients to a smooth dough that does not stick to your hands.
  • Place the dough in a bowl and spread oil on top so that a skin will not form.
  • Cover with a damp towel that does not touch the dough and let rest at room temperature for half an hour.
  • Then use as you please.
  • Use: as apple, pear, or apricot strudel, or as decoration, such as strudel leaves

Notes & Wine Advice

10 Golden Rules for Successful Strudel Dough
Many housewives hesitate to make strudel dough themselves and instead reach for simpler premade products. Those who can say that they made their strudel themselves will get even more attention from guests. It is not as complicated as it looks by far. If you follow these “golden housewife rules” you need have no worries about the quality of your strudel:
1. Practice makes perfect. The second strudel dough will be better than the first. By the tenth, you will have the routine down. And by number twenty, at the latest, strudel will be as easy as the proverbial pie.
2. Make sure that the water is tempered well. Too hot is better than too cold.
3. Allow the dough an adequate rest before using it. Let it rest in a slightly warmed container that holds warmth well. Strudel dough does not like being cooled.
4. The strudel dough should always rest in a container covered with a towel or plate.
5. Roll the dough out with a rolling pin as evenly as possible and lay it on a sufficiently floured, warmed(!) cloth.
6. Remove all rings before working on this dough, because they can easily tear the dough during kneading.
7. Reach between the dough and the cloth with both hands. Make sure that the backs of your hands face up and are bent, and spread your fingers as much as possible.
8. As soon as the dough is on your two hands, you only need to move the dough back and forth in a steady rhythm, gently and without haste. The dough is elastic enough that it adjusts to this movement and gets thinner evenly without tearing.
9. As soon as the dough is as thin as newspaper (or, as they used to say, as translucent as a poppy petal), all bumps and thick edges must be cut off or pressed thin between your thumb and forefinger.
10. After adding the filling, move the dough only with the help of the cloth lying underneath. You only need to hold it tautly from the left and right and lift it slowly. Then the dough will practically roll itself together.
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Course; Basic recipe
Cuisine; Austria / European

Pâte Brisee

Pâte Brisee

Linzer Dough
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Ingredients

Ingredients for 2 tortes (10in (26 cm) diameter) or 1 cake

  • base 12x18in (30×45 cm)
  • 3⅔ cups 450 g Flour
  • 2 sticks plus 5 tbsp 300 g Butter
  • 1¼ cup 150 g Confectioner’s sugar
  • 1 Egg yolk
  • Lemon zest
  • 2 tsp 10 g Vanilla sugar
  • Dash of salt

Instructions

  • Cut the butter into small pieces and let soften to room temperature.
  • Sift the flour into a bowl, add confectioner’s sugar, salt, vanilla sugar, lemon zest, and egg yolks, and knead with fingertips.
  • Quickly knead in the butter (don’t take too long!
  • ), form a ball, and let sit for an hour in a cool place.
  • Preheat the oven to 350 °F (180 °C).
  • Roll the dough out thin and lay it on a baking pan or in the tart pan, stipple with a fork (poke several holes), and bake until golden brown.
  • Let cool and then continue as desired.

Notes & Wine Advice

One, Two, Three from Linz
Long before the invention of the Linzer Torte, the “pretty Linzers” were already known as outstanding bakers. In many old cookbooks, Linzer dough is named after them, even though in reality it is nothing but a classic pâte brisée. Because the sugar, butter, and flour are used in a ratio of 1:2:3, this dough was sometimes called a one-two-three dough in Austrian vernacular.
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Course; Basic recipe
Cuisine; Austria / European

Brioche Dough

Brioche Dough

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Ingredients

  • 6 tbsp Milk
  • 5 tbsp 45 g Yeast
  • 8 cups 1k g Flour
  • 8 tbsp Sugar Dash of salt
  • 5 sticks plus 2½ tbsp 600 g Butter, room temperature
  • 12 Eggs

Instructions

  • Warm the milk, mix in the yeast, mix in some of the flour to create a starter, and let rise in a warm spot until the volume has doubled.
  • Mix the rest of the ingredients into the risen starter and beat the dough until bubbles form.
  • Cover the bowl with a towel (the towel should not touch the dough) and let rise again in a warm spot.
  • Repeat this process two more times.
  • Finally, let the dough sit in a cold place for 1 hour and then fill the appropriate pan or make braids or buns according to the recipe.
  • Bake for about 20 minutes in a preheated oven at 430 °F (220 °C ).

Notes & Wine Advice

What is Brie Doing in Brioche?
Culinary historians know a few things about the word “brioche.” For example, that this leavened bread, originally made without a starter, appeared for the first time in 1404 in a recipe manuscript. Alexandre Dumas, creator of the Three Musketeers and author of a large culinary dictionary, claimed that brioche was so called because in classic brioche, some brie used to be mixed into the dough. This theory is considered to have been disproven, because brioche can be traced back to the Norman root broyer/brier, which means nothing other than pounded/combined. So, no cheese in breakfast brioche. And cross my heart: marmalade goes much better.
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Course; Basic recipe

Leavened Dough

Leavened Dough

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Ingredients

  • 3 cups 375 g Flour
  • 1⅔ cup 375 g Flour, coarse
  • 3 Eggs
  • ½ cup 12 cl Oil
  • Dash of salt
  • 1½ cups 375 ml Milk, lukewarm
  • 5 tbsp 45 g Yeast
  • ⅔ cup 75 g Confectioner’s sugar
  • 1 stick plus 2½ tbsp 150 g Butter, melted

Instructions

  • Mix smooth and coarseflour together.
  • Crumble the yeast in a second bowl and mix with lukewarm milk.
  • Mix in half the flour, dust the top with flour, and cover the starter doughwith a towel (the towel should not touch the dough).
  • Let rise in a warm spotfor about 30 minutes.
  • Beat in the salt, eggs, sugar, remaining flour, liquidbutter, and oil with a cooking spoon until the dough separates from the side ofthe bowl.
  • Cover and let rise another 20 minutes in a warm spot.
  • Continueaccording to the recipe, but always bake in a closed oven from 430 °F down to350 °F (220 °C to 180 °C).
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Course; Basic recipe
Cuisine; Austria / European

Danish Pastry

Danish Pastry

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Ingredients

Ingredients For the Butter Brick

  • 3 sticks 350 g Butter
  • 6 tbsp 50 g Flour

For the Starter Dough

  • 4¾ cups 600 g Flour
  • ½ cup 60 g Confectioner’s sugar
  • 4¼ tbsp 60 g Butter
  • 7 tbsp 60 g Yeast
  • 1¼ cups 300 ml Milk, cold
  • 1 Egg
  • 1 Egg yolk
  • 1 tsp 6 g Salt
  • Dash of vanilla sugar
  • Zest of 1 lemon

Instructions

  • For the butter brick, it is best to grate the cold butter into shavings with a coarse plane or cut into pieces.
  • Mix in the flour and form a brick.
  • Let it sit in a cold place (for several hours if possible).
  • To make the starter dough, mix yeast into the cold milk and then knead with the remaining ingredients to form a smooth dough.
  • Roll into a ball with the heels of your hands.
  • Cut in half, cover with plastic wrap, and let rest for 10 minutes in the refrigerator.
  • As with the puff pastry fold in the butter with a simple, a double, and another simple turn.
  • Use dough as you please.
  • Brown Danish pastry at 430 °F (220 °C) and finish baking at 350 °F (180 °C).

Notes & Wine Advice

Make sure that Danish pastry dough, which also happens to be called leavened puff pastry, is always kept very cool while working.
To be sure your yeast dough rises properly. . .
. . . it is advised that you always follow these rules:
• Always use room temperature ingredients.
• Avoid capturing air inside the dough as you knead it.
• Make sure that it is above 68 °F (20 °C) in your work room.
• Use butter with the lowest possible salt content.
• Use only fresh yeast and make sure that it has not dried out.
• For the preparation of yeast dough, use only pure wheat flour.
• Always let your starter and yeast dough rise in the warmest spot in your work room.
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Course; Basic recipe
Cuisine; Danish / European

Puff Pastry

Puff Pastry

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Ingredients

Ingredients for 2 tarts (10 in (26 cm) diameter)

Ingredients for the starter

  • 4 cups 500 g Flour
  • 3½ tbsp 50 g Butter
  • 1 Egg yolk
  • 1 tsp 5 g Salt
  • 1 tbsp Rum or vinegar
  • ¾ cup 180 ml Water

For the butter brick

  • 4 sticks plus 3 tbsp 500 g Butter
  • ⅔ cup 80 g Flour
  • Flour for the work surface

Instructions

  • Bake Temperature: 375 °F (190 °C)
  • For the starter dough, first knead flour with butter, salt, rum or vinegar, water, and egg yolks to an elastic dough.
  • Roll into a ball, cut in half, and let rest for about 30 minutes.
  • For the butter brick, knead the butter with the flour until smooth and form a brick.
  • Roll out the starter on a floured work surface, lay the butter brick on top, and fold the dough over.
  • From the center, carefully roll out the dough in all directions with a rolling pin without rolling it thinner than ½ inch (10mm).
  • Then come the four turns.
  • First turn: Fold the dough over in thirds (creating 3 layers) and roll out again.
  • Second turn: Fold the dough over in quarters (creating 4 layers), cover the dough, and let it rest for about 30 minutes.
  • Third and fourth turns: Roll out the dough again and repeat the first and second turns.
  • Then the dough will have a total of 144 layers (3x4x3x4).
  • Let the dough rest in the refrigerator.
  • It is best to wait until the next day to work with it further.
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Course; Dessert

Basic Dough For Tarts

Basic Dough For Tarts

Couverts1 tarts (10 in (26 cm) diameter)
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Ingredients

  • 2 sticks plus 3 tbsp 270 g Butter, room temperature
  • 1 cup plus 1 tbsp 240 g Granulated sugar
  • 2 Eggs
  • 4 cups 500 g Flour
  • Zest of 1 lemon Dash of salt
  • Flour for the work surface
  • Butter for the pan
  • Dried lentils or peas as weights

Instructions

  • Cream the butter with the granulated sugar.
  • Add the lemon zest and salt and then the eggs.
  • Incorporate the flour and cool the dough for 1 hour in the refrigerator, covered.
  • Preheat the oven to 375 °F (190 °C).
  • On a floured work surface, roll the dough out to the proper size and line a buttered springform with it.
  • Cover with parchment paper and dried lentils or peas.
  • Bake for 12–15 minutes.
  • After baking, remove the parchment paper and lentils or peas and use the tart base as you wish.
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Course; Basic recipe
Cuisine; Austria / European

Vietnamese chicken pho

Vietnamese chicken pho

In Vietnam this is made with freshly cookedchicken – the aromatics added as the chicken simmers – but I make it with stock(flavouring it with aromatics) and add leftover chicken. It’s a brilliant wayto make the best of a small amount of meat. Everything depends on the broth, whichshould be golden and fragrant; a rich stock, made with a carcass and theaddition of chicken wings, is especially good
The embellishments –the herbs, shallots, chillies and beansprouts – should be added by diners atthe table and you should offer wedges of lime, too, so people can season theirpho to taste. That way, everything stays fresh and crisp. Offer Asian chillisauce, such as sriracha, for people to add if they want. The noodles can becooked in the soup, but they make it cloudy which spoils the sense of freshness.
Couverts4
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Ingredients

FOR THE PHO

TO SERVE

  • leaves from a bunch of Thai basil or regular basil, torn
  • leaves from a bunch of coriander
  • 4 spring onions chopped
  • 100 g 3½oz beansprouts
  • lime wedges
  • 2 red chillies deseeded and finely sliced

Instructions

  • Put the stock into a saucepan.
  • Add the ginger, star anise, garlic and chilli.
  • Bring to the boil, reduce the heat and simmer gently for about 15 minutes.
  • Scoop out the ginger and star anise.
  • Prepare the noodles according to the instructions on the packet.
  • Now for the crispy shallots.
  • Heat the oil in a small saucepan over a medium heat until it reaches 135°C (275°F) on a kitchen thermometer.
  • Add the shallots and cook, stirring frequently, otherwise they will cook unevenly, until golden.
  • It will take about six minutes.
  • Scoop them up with a slotted spoon and put them on a double thickness of absorbent kitchen paper.
  • Set a heatproof bowl on a work surface and put a metal sieve (not a plastic one) on top of it (you will drain the shallots and oil in this after another frying).
  • Increase the heat under the oil and, once it registers 190°C (375°F) on the thermometer, return the shallots and cook until they are crispy and well-browned.
  • This happens quickly, so you have to work fast.
  • Quickly and carefully pour the oil and shallots through the sieve to stop the shallots cooking, then transfer the shallots to a double thickness of kitchen paper.
  • Leave so the paper can soak up the excess oil.
  • Sprinkle with salt.
  • You can keep these, stored in an airtight container, for two days, although they’re really better fresh.
  • Add the fish sauce, lime juice and sugar to the broth and heat it, then add the chicken and warm through.
  • Put the broth into bowls, adding some noodles, and serve.
  • You should have the herbs, spring onions, beansprouts, lime wedges, chillies and crispy shallots on the table, ready for diners to finish off their own bowls as they like.
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Course; Broth / Chicken
Cuisine; Vietnam

Ginger-chicken meatballs in broth with greens

Ginger-chicken meatballs in broth with greens

This is a good supper: uplifting, light, energizing and head-clearing. Add other vegetables – spinach, broccoli, thin slices of mushroom, edamame beans – to the pak choi, or use them instead of it. Minced turkey also works if you can’t get minced chicken. And yes, minced chicken is not leftovers, I do realize that. But this dish earns its place in this chapter because it uses stock, made from the remains of your Sunday roast.
Couverts4
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Ingredients

  • 500 g 1lb 2oz minced chicken
  • 2 garlic cloves finely grated
  • 1 tbsp soy sauce
  • 2 cm ¾in root ginger, peeled and finely grated, plus 2 slices, each the thickness of a pound coin
  • 4 spring onions finely chopped
  • salt and pepper
  • 1.2 litres 2 pints chicken stock
  • 1 red chilli halved, deseeded and finely chopped, plus more to serve (optional)
  • 2 tbsp rapeseed or groundnut oil or any other oil you prefer
  • 2 heads of pak choi leaves separated and halved lengthways
  • juice of 1 lime

Instructions

  • Using your hands, mix together the chicken, garlic, soy sauce, grated ginger and half the spring onions.
  • Season.
  • Wet your hands and shape the mixture into little balls each about the size of a walnut in its shell.
  • If you have time to chill these, so much the better as they’ll be easier to work with.
  • Put them on a baking sheet, cover with cling film and put in the fridge for 30 minutes.
  • Bring the chicken stock to the boil and add the slices of ginger and half the chilli.
  • Reduce the heat to low and simmer for 10 minutes.
  • Take off the heat (this is just to flavour the broth with ginger).
  • Heat the oil in a medium-large frying pan and cook the meatballs in two batches, turning them over to make sure they get colour all over.
  • It will take about 10 minutes.
  • Transfer to a plate using a slotted spoon.
  • If there is any fat in the pan, pour it out, but don’t wash the pan.
  • Add the stock to the pan and bring to the boil, scraping the base of the pan with a wooden spoon.
  • Reduce the heat, return the meatballs, then bring to a simmer and cook for three minutes.
  • Add the bok choi and the rest of the chilli and cook for another three minutes.
  • The meatballs should be cooked through and the bok choi tender.
  • Fish out the slices of ginger.
  • Add the lime juice and remaining spring onions, taste for seasoning and serve, sprinkled with more chilli if you like.
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Course; Broth / Chicken