Hallo und Willkommen

Willkommen bei Teawea Rezepte!

Rezepte für frisches Gemüse, Brot, Gebäck, Desserts, Suppen, Fleisch

Für die Umrechnung Fragen über Temperatur und Gewicht verwenden Umrechnungstabellen.

Zwetschgenkuchen

Plumcake

Quelle: Marcel in 2014

Persönliche Notizen:
Wenn Sie einige Pflaumen gekauft, aber immer noch über 2 Pfund links, dann hier über ein Rezept, das sie verschwinden wird.

Pflaumenkuchen, Zwetschgenkuchen

Hefeteig für ein ganzes Tablett:

500 gr. Mehl 100 gr. Butter
20 gr. frische Hefe oder 1 Packung Trockenhefe 1 Ei
250 ml Milch 1 Prise Salz
75 gr. Zucker einige Breadcrumbs

Richtung:
Mischen Sie den Teig und lassen Sie es für etwa steigen 1 Stunde.
In der Zwischenzeit nehmen zu 2 zu 3 Pfund Pflaumen, waschen Sie sie, entfernen Sie dann die Gruben. Nachdem der Teig aufgegangen ist, legte es auf dem Tablett und bilden eine Grenze. Jetzt legte ein wenig Semmelbrösel nach unten. Nun fügen Sie die Pflaumen gleichmäßig.

Für etwa 25 bis 35min backen durch 200 ° C.

Option 1 (Vanillepudding-Füllung):
beim Backen den Kuchen, machen einen frischen Vanillepudding. Nach etwa 20 Minuten, nehmen den Kuchen aus und füllen alle Lücken in den Kuchen mit Pudding. Jetzt backen für einen anderen 5 bis 10 Minuten.

Option 2 (Streusel):
Statt der Vanillepudding, Sie können Streuseln hinzufügen. Bereiten Sie die Krümel wie unten und legte auf der Oberseite der Pflaumen.

Streussel:

300 gr. Mehl 200 gr. Butter
125 gr. Zucker etwas Zimt oder Vanillezucker

Richtungen Streusel:
Das Mehl mit der kalten Butter und Zucker mit der Hand für ca. 2min.

Nonni’s Italian Pizza

Nonni’s Italian Pizza

Source: Mama Joanne about 1990’s

Personal Notes:
We visited my mom for a few weeks during the fall. The central point to our visit was the food! She cooked up a storm and I was there to shoot the pictures, and sample of course! Who could complain? This pizza was very different to mine and all with a few variations of toppings. Normally, my pizza is simple; mozzarella, tomatoes and basil. I learned it was fun to change things around on the pizza toppings.

I hope you enjoy the variations too.

click here for the pizza dough
Nonnis pizza

Toppings:

Italian Sausage Manchenco Cheese
Mushrooms White Cheddar
Mozzarella cheese

Directions:
Prepare the dough, add a bit of olive oil on the dough once it’s been spread out on the pizza tray. I prepared the pizza’s @ my mom’s house by spreading out the dough with my fingers (no rolling pin), adding a bit of olive oil, then the toppings. My mother said the pizza crust came out much nicer than hers normally does. More crunchy, less soggy.

Once the dough is all spread on the tray and oiled, layer your toppings. Sauce first, then cheese, then meat, then oven.

Enjoy!

Rhubarb “Pie” Crumble

Rhubarb “Pie” Crumble

Source: Myself in 2013

Personal Notes:
I used to work at Marie Calendar’s pie shop in California when I was 16 years old. From the name, you can guess, there were over 40 pies and I tasted every one! I remember only having rhubarb once in my life, I guess it wasn’t my favorite, and I never tasted it since. Now, a good uh-hum 20 years later, I see we have rhubarb growing in the back yard here. Simultaneously, I picked up a gardening magazine this week and read a nice recipe for a rhubarb tart. I decided today was the day for trying rhubarb! I reviewed the magazine recipe, and didn’t have cream, nor eggs as it called for. I searched around on the internet for a good looking recipe, and found quite a few which didn’t use eggs nor cream. I didn’t like the looks of what I was finding though. I searched for a Rhubarb Crumble, and all of the recipes called for oats, and cinnamon. I liked the recipe from the magazine I found, which called for Hazelnut “mehl” or flour. It’s quite popular here in Europe to use nut meal in baking. Trader Joes was the first to carry nut meal in the U.S., I remembered it was such a big deal when the carried it to all my German friends! I see why.

So, the long of the short here is…I took a little of this and a little of that from several recipes and created my own. I didn’t measure much, just mixed and eyed the consistency I liked. I’d say give it a go. It turned out to be an acceptable dessert with my family. My kids thought it was apple, and my husband knew the taste but liked it quite well too, I hope you find the same.

Filling:

3 C. thinly sliced rhubarb Hazelnut flour
1 C. Sugar Cream

Direction:
Slice your rhubarb and put in a metal mixing bowl along with your sugar. Mix around. You will notice the rhubarb produces a lot of moisture, so I added a bit of ground hazelnut to absorb the moisture-maybe ¾ cup You decide. Then, I had a bit of cream which I added just for texture.

I mixed it all up, tasted it (a bit sweet/tart) then poured into the pie shell which I made (see pie dough recipe)

I topped with a crumble of butter, sugar and flour. Again, mix about a cup of sugar, ½ cup of flour and about 1/3 C. butter and blend together with your fingers to form a ‘crumble’. Pour on top of the Rhubarb mixture, and put in oven.

Bake @ 350 degrees for about 30 min.

Some sources recommend to serve with ice cream or cream. We ate it plane, and was super!

Obwalden anis birds

Obwalden anis birds (bread)

Source: Swiss Farmers Cookbook (circ. 1800’s)

Personal Notes:
As they say, the Swiss farm woman plays a great role in cuisine. Being that the men, and children traditionally come home for lunch promptly @ 12:00, the woman must make her meal complete, full of flavors and to be adored by her hungry group. Upon searching around for some traditional Swiss recipes, I found this anise bread in the shape of a bird (if you looked hard enough). Now, you might ask yourself why in the world would you ever attempt to bake at home when there are so many bakeries that do it for you and most of the time better than you. My answer is, I’m always looking for a culinary challenge. When I saw these bread birds in the book, it inspired me. I challenge you to give it a try as well. I’m sure you will not only please yourself, but those adorning and eating them! They are wonderful for breakfast, lunch, or dinner.

anis bird from Obwalden (OW)

Ingredients:

500 gr. white flour 1 dl. heavy cream
¼ Tbs. salt ¾ Tbs. anise
1 Tbs. sugar 2 Tbs. raisins
20 gr. yeast 1 egg yolk (for brushing)
2 dl milk

Directions:
Mix together the flour, salt and sugar. Dissolve the yeast in a bit of warm milk, then add the dissolved yeast to the remaining milk mixture. Add the cream, anise and raisins and kneed it together. Let the dough rise in a warm place until it’s twice the size.

Divide the dough in 8-10 equal balls. Roll out each ball to about 25 cm. long. Make a simple knot in each roll. If you’d like, form a beak and add wings if you’d like to enhance the bird look. Brush on the beaten egg yolk and let stand for 20 min. Bake birds for about 20 min., at 200°C Celsius.

American Classic – Grilled Cheese Sandwich

Grilled Cheese Sandwich

Source: Auntie Paulie in the 1970’s

Personal Notes:
Well, it was a Thursday night after a day of touring around town. The usual question came up, “What’s for dinner? I’m hungry!”. Gulp, I had to come up with something fast, or the natives would become restless! My aunt came to my aid and said, “Let’s make grilled cheese sandwiches, those are quick and delicious.” “Yes, great idea!” I quickly replied-once we ate these, it immediately reminded me of my childhood. Sure, I’ve made these before for the kids, but it’s been a while.

We used what we call here, “Bauern Brot” which is a rustic farm bread, sliced it up, pulled out what I had in the fridge for cheese, which was Gruyere and Appenzeller cheese, warmed up the cast iron pan, and cooked away. Enjoy, and remember, never forget the simple things!

Grilled Cheese Sandwich
Grilled Cheese Sandwich

Ingredients:

Bread-hearty rustic style is delicious! Butter-for buttering the sides of bread
Cheese-nutty flavor such as Gruyere is great

Directions:
Slice your bread to your desired thickness. Slice the cheese alike-I like my bread sliced thin, and my cheese as well, but we decided to grade the cheese this night. It seemed it was a good choice-the cheese melted evenly and well and gave the sandwich a creamy texture.

Butter your bread on the cooking sides only (or brush on melted butter as we chose to do. I think by brushing on the butter you get more of a crispier finished product.) line the cheese, close the bread to become a sandwich and cook in melted butter. You can go light on the butter if you cook in a nice seasoned cast iron skillet, as it wont stick to the pan.

Slice and serve alone or with fruit, chips, or whatever you have on hand.