Naan with Chicken Curry

YeastSpotting the weekly showcase for all yeast aficionados is celebrating it's first birthday this upcoming Friday. I don't remember the first time I read the weekly summary, but to me it seemed to be rather an institution, a well established meeting place for people bitten by the yeasty bug. I wouldn't have thought it to be a fledgling, young blog event. But maybe that just shows my lack of judgement than anything else. :)

I had wanted to make some chicken curry this weekend, so I decided to make some naan as a side dish. The naan from the recipe below has a tender crumb and a soft, pillowy bite. Great for mopping up some sauce.

As for the recipe for I'd like to refer you to the back of the package of the green curry mixture which you will find at your local asian store. I haven't seen a curry paste sachet without a recipe on the back. :) See, I'll be away for a couple of days and it's getting a little late and I haven't even packed my clothes, so please bear with me.

Happy Birthday YeastSpotting and a big Thank You to Susan for giving us a meeting place for like-minded people.


Source: Indien. Küche & Kultur by Tanja Dusy and Ronald Schenkel

Preparation Time: 35 min
Proofing Time: 4-6 hours *
Backing Time: 30 min **

* I proofed overnight in the fridge.
** That's probably for the whole batch.


150 ml milk
15 g fresh yeast (1/3 cube)
1/2 tsp sugar
150 g yoghurt
1 egg
2 Tblsp oil or liquid ghee
500 g wheat flour (type 405) *
1 tsp salt
1 tsp backing powder **

Yields 10 naan.

* All-purpose flour should be fine.
** Omitted.


- Heat the milk until luke-warm. Crumble the yeast into a small bowl, add the sugar and 1/3 of the milk. Set aside for 10 minutes. Whisk the yoghurt with the egg, rest of milk and oil/ghee.

- In a bowl mix the flour with salt and backing powder and form a well in the center. Add the yoghurt and the yeast mixture, mix until the dough comes together and knead well. Cover with a clean cloth, set aside for proofing. The dough is supposed to rise slowly, so do not [sic] put the bowl in a warm spot. The dough should be doubled in volume at the end of proofing.

- Preheat the oven to 225°C. Knead the dough again and divide in 10 portions. On a floured work surface roll the portions into oblong flatbreads (about 1 cm thick). Brush a sheet pan with oil *, place 3-4 naan on the sheet pan and bake in the top of the oven for 6 minutes until lightly golden brown, turn the naan around and bake for 3-4 minutes more. Cover finished naan with a clean cloth to keep them warm until all naan are finished.

As an option you might sprinkle the naan with black cummin prior to baking.

* I used parchment paper.


Pasta with Coconut and Spinach

Pasta with Coconut and Spinach

I'm trying to build up a new repertoire of fast week night dishes (as you may have guessed from some of the recent posts ;) ), to get away from to much spaghetti carbonara and vegetable-mie noodle-soy sauce-stir fries. Here's the latest candidate. This recipe is nicely spicy (ginger & curry), fast to make (frozen spinach saves time and the use of an extra skillet) and has definitely earned itself a position on the heavy-rotation schedule.

I'm sending this over to Ivonne's Magazine Mondays.

Pasta with Coconut and Spinach

Source: essen&trinken Für jeden Tag 04/09


1 clove garlic
20 g fresh ginger
1 red chili pod
400ml unsweetend coconut milk
pinch of cinnamon
1-2 tsp curry powder
300g fresh spinach *
200 g dry pasta **
2 Tblsp butter

* I used 200 g frozen spinach, which I had bought as backup supply for the lasagna challenge.
If you use frozen spinach make sure to drain it well.

** The recipe recommends spaghetti. I used gnochi, which look a bit like a cupped hand.


- Remove seeds from chili pod. Mince chili, garlic and ginger. In a fairly large pot (so you can add the cooked pasta later on) add minced ingredients, coconut milk, cinnamon and curry and bring to a simmer.
- Set up a pot of water for the pasta. Rinse the spinach and cut off the root ends. Cook the pasta as per package instructions.
- In a skillet melt the butter and add the spinach. Cook until wilted. Season with salt and pepper to taste. Let drain and add to the coconut sauce. * Drain pasta and also add to coconut sauce. Toss to combine and serve.
* I added the frozen spinach directly into the sauce.


Italian Knot Bread

Italian Knot Bread

Ilva of Lucullian Delights is this month's host of the Bread Baking Babes and has selected her adapted version of Italian knot bread. I made a half batch of the recipe substituting bread flour (type 550, as it's called here) for the 00 flour. It was the first time I used a biga and I think it greatly helps the crumb of the bread which was light and airy. My knots rose quite readily and almost turned into buns. As I baked them in two batches of six, the second batch got an additional half hour of rising time. You can still see the two ends which were tucked under the loop in the second picture (Ok, you need to squint. A lot. ;) ) . The knots are best on the day they are made and I ate some with a drizzling of chestnut honey straight away. With some toasting the knots can still be enjoyed for two or three days more. I have three left, which are now a week old and I want to let them dry out completely to make my own bread crumbs as the ones bought at the store for the apple strudel were a bit to saw-dust like.


500 g /1,1 lb normal bread flour
5 g/0,17 oz fresh yeast
240 ml/1 cup water (I usually need a little more)

- Dissolve the yeast in a little water and quickly work the dough together.
- Put it in a high container, cover itwith a half closed lid or a kitchen towel and leave it for 15-24 hours.

0,500 g/1,1 lb biga
1 kg/ 2,2 lb 00 flour
450-550 ml/ 1,9-2,3 cup water, finger warm
30 g fresh yeast (this is what I found: 18 grams of fresh yeast = 7-10 grams of active dry yeast = about 4-6 grams of instant yeast, I don't dare calculate it right now)
50 g/ 1,7 oz extra-virgin olive oil
60 g/ 2,1 oz lard
25 g/ 0,88 oz honey
25 g/ 0,88 oz salt

- Put the flour either in a big bowl or on a baking board, add the lard and mix it with your fingers until it has 'crumbled' and is completely mixed with the flour.
- Dissolve the yeast in little tepid water and add it to the flour.Mix as well as you can.
- Mix salt, olive oil and honey with the finger warm water and add it to the flour. Now work it it until it holds together and then add the biga.
- Work the dough until it is smooth and doesn't stick. I do it by hand and then it takes between 5-10 minutes.
- Put it into a big bowl, cover it with plastic film and leave to rise until it has doubled.
- Now take up the dough and divide it into smaller parts, about 100 g/3,5 oz each, and roll them it into long snakes (sorry can't remember the proper term) about 25 cm/9,8 in long but you can do them smaller if you want, no need the follow these indications religiously!
[Please go to Ilva's blog for some pictures of how to do the knots.]
- Put the knots on baking sheets and leave to rise until they have doubled in size.
- Bake in a pre-heated oven (200°C/390°F) for 30-35 minutes. As always it is useful to check the bread and to use your common baking sense!


Daring Baker May Challenge

Apple Strudel

The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers.

Strudel after rolling

I made a strudel with a simple apple-cinnamon filling. As a lot of Daring Bakers have found out, the dough really is easy to work with. One might think the dough is actively trying to help you to suceed in this challenge. When you take the dough out of the fridge, put it on a floured cloth and pat it in a burger-like shape. Flip over so that both sides have flour on them, and then lift it up on the fingers of both hands (palms facing up). The dough will stretch under it own weight. However, do not ommit the molten butter on either side of the dough to save some calories, because the dough will become tough and chewy.

Strudel straight from the oven

I had actually planned to do at least one other strudel this month (cream cheese and cherries), that's why I started with the classic one, but somehow time slipped past and it's posting day already. But maybe at another time I will come back to this recipe.

Thank you Linda and Courtney for choosing this recipe for the Challenge. I'm sure a lot of bakers have this on their radar (Ah, one day I must try this.), now we've done it. ;)
There will be lots of rolling and slicing of strudels at the Daring Bakers Blogroll. And if you would like to share some strudel-baking lore, visit the Daring Bakers and Daring Cooks at the Daring Kitchen.

Apple strudel
from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers

2 tablespoons (30 ml) golden rum
3 tablespoons (45 ml) raisins
1/4 teaspoon ground cinnamon
1/3 cup plus 1 tablespoon (80 g) sugar
1/2 cup (1 stick / 115 g) unsalted butter, melted, divided
1 1/2 cups (350 ml) fresh bread crumbs
strudel dough (recipe below)
1/2 cup (120 ml, about 60 g) coarsely chopped walnuts
2 pounds (900 g) tart cooking apples, peeled, cored and cut into ¼ inch-thick slices (use apples that hold their shape during baking)

1. Mix the rum and raisins in a bowl. Mix the cinnamon and sugar in another bowl.

2. Heat 3 tablespoons of the butter in a large skillet over medium-high. Add the breadcrumbs and cook whilst stirring until golden and toasted. This will take about 3 minutes. Let it cool completely.

3. Put the rack in the upper third of the oven and preheat the oven to 400°F (200°C). Line a large baking sheet with baking paper (parchment paper). Make the strudel dough as described below. Spread about 3 tablespoons of the remaining melted butter over the dough using your hands (a bristle brush could tear the dough, you could use a special feather pastry brush instead of your hands). Sprinkle the buttered dough with the bread crumbs. Spread the walnuts about 3 inches (8 cm) from the short edge of the dough in a 6-inch-(15cm)-wide strip. Mix the apples with the raisins (including the rum), and the cinnamon sugar. Spread the mixture over the walnuts.

4. Fold the short end of the dough onto the filling. Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself. Transfer the strudel to the prepared baking sheet by lifting it. Curve it into a horseshoe to fit. Tuck the ends under the strudel. Brush the top with the remaining melted butter.

5. Bake the strudel for about 30 minutes or until it is deep golden brown. Cool for at least 30 minutes before slicing. Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked.

Strudel dough
from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers

1 1/3 cups (200 g) unbleached flour
1/8 teaspoon salt
7 tablespoons (105 ml) water, plus more if needed
2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough
1/2 teaspoon cider vinegar

1. Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary.
Take the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.

2. Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally. Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better).

3. It would be best if you have a work area that you can walk around on all sides like a 36 inch (90 cm) round table or a work surface of 23 x 38 inches (60 x 100 cm). Cover your working area with table cloth, dust it with flour and rub it into the fabric. Put your dough ball in the middle and roll it out as much as you can. Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.

4. The dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it's about 2 feet (60 cm) wide and 3 feet (90 cm) long, it will be tissue-thin by this time. Cut away the thick dough around the edges with scissors. The dough is now ready to be filled.


Pasta with Mint-Yogurt Sauce

Pasta with Mint-Yogurt Sauce

Another quick dish today, as I need some time to do my DB write-up for tomorrow. :) I've made this recipe some time ago using fresh mint (as I couldn't for the bejeebus find any dried one) and didn't like it at all, because every time you bite on a piece of minced mint this releases a strong, bitter aroma which only in the aftertaste turns into the familiar spear-mint taste. But the other day I chanced upon some dried nana mint in a health food store and decided to give it another go. This time the near-desaster turned into a success. The mint is not as over-powering as before and, as Tony mentions on his blog, nicely balances the sharp, raw garlic. It's also a good idea to use non-tubular pasta (Tony recommends farfalle) and to drain them well to avoid diluting the yoghurt sauce.

Pasta with Mint-Yogurt Sauce

Source: Olive Juice the blog of Tony Tahhan


1 lb pasta
24 oz plain, whole milk yogurt (3/4 large container)
1 1/2 - 2 tbsp dried mint
1-2 cloves of garlic, finely minced
salt, to taste
extra-virgin olive oil, optional


Mix yogurt, garlic and mint. Set aside at room temperature. Bring water to a boil, season with plenty of salt (1-2 tbsp), and cook pasta according to instructions on the box. Once pasta is done, drain very well and mix with yogurt sauce. Season with salt to taste and drizzle with a little extra virgin olive oil.

Serves 4-6.


(Not-Fava) Beans with Lemon and Parsley

Beans with Lemon and Parsley

I had seen a recipe for Fava Beans and Halibut on Ivonne's blog Cream Puffs in Venice and as I had neither heard about nor eaten those, I wanted to give the beans a try. Ivonne mentioned that fava beans are also called broad beans which, at least in German, is also a synonym for runner beans. As you can imagine, if you hit the green market using two interchangeable expressions for two (at least in your wishful thinking) distinct products, hilarity ensues. So I settled for normal runner beans and prepared them with some lemon and parsley. This recipe gives the classic autumn/winter bean stew a new spin and turns it into a fruity summer-like dish. Because I omitted the lime, the acidity of the lemon became quite dominant, so next time I will make sure to get some lime or just use half a lemon and some water instead (say 2 Tbsp) to balance the taste.

Here's a picture of my raw runner/broad beans, just to show the (comparatively) flat pods and white beans.

There is also an article on how to peel fava beans at The Kitchn, in case you are lucky enough to hit on the real deal.

Shredded Green Beans with Lemon Lime Zest and Snipped Chives

Source: Super Natural Cooking by Heidi Swanson


3/4 pound green and/or yellow beans, tops and tails trimmed
2 Tbsp extra-virgin olive oil or clarified butter
2 Tbsp water
zest of 1 large lemon
zest of 1 lime *
1/4 cup chopped fresh chives **
Sea salt
freshly ground black pepper

* I omitted the lime, as I didn't have any.
** Used some parsley instead, because as I have learned before, parsley and lemon is a winning team.

Serves 4.


Slice the beans on a diagonal into roughly 1/8-inch pieces. Heat the olive in a large skillet over medium-high heat. Add the beans and stir until coated with oil, then add the water. Cover and cook 2 or 3 minutes, until the beans are brightly coloured and tender * ; give the pan a good shake midway through to ensure even cooking. Remove from the heat and stir in the zests and half the chives. Season to taste with salt and pepper and serve garnished with the remaining chives.

* Mine took a bit longer, maybe 8 minutes.


Bread Baking Day 20

Linseed and wheat bread

BreadBakingDay #20 - last day of submission June 1st
Rachel from Tangerine's Kitchen is hosting Bread Baking Day number 20 and she has asked us to try our hands at multigrain bread. The linseed and wheat bread yields two small loaves with a firm crust and a slightly nutty taste. It is good to eat on its own, with some butter or maybe some smoked salmon.

Linseed and wheat bread

Source: The Handmade Loaf by Dan Lepard


150 g strong white flour
100 g strong wholemeal flour
3/4 tsp fine sea salt
100 g golden linseed
2 tsp ground malt powder
150 g water at 20°C
1 tsp fresh yeast, crumbled


In a large bowl, combine the two flours with the salt, linseed and malt powder. In another bowl, whisk the water with the yeast. Pour the liquid in with the dry ingredients and with your fingers squidge the two together until you have an evenly combined, soft and sticky dough. Scrape any dough from your fingers back into the bowl, cover and leave for 10 minutes.

Rub 1 tsp of corn or oive oil on the work surface. Knead the dough on th oiled surface for 10 seconds, ending with the dough in a smooth, round ball. Clean and dry the bowl, then rub lightly with a tsp of oil. Return the dough to the bowl and leave for further 10 minutes. Remove the douh and knead once more on the oiled surface, returning the shape of the dough to a smooth round ball. Place it back in the bowl, cover and leave for 1 hour in a warm (21°C - 25°C) place.

Divide the dough into two even pieces, then shape each into a baton. Leave these dough pieces on the work-surface for 10 minutes, covered lightly with a cloth. Roll each one out still further into a sausage shape 30cm long. Place these on a flour-dusted tray, then cover with a cloth and leave for 1 hour until doubled in height.

Preheat the oven to 210°V / 410°F / gas mark 6 1/2. Uncover the dough and brush the upper surface of each stick lightly with water. Bake in the center of the oven for 25 minutes, then reduce the heat to 190°C / 375°F / gas mark 5 and bake for a further 20 minutes or until the loaves are golden brown and feel light in weight. Leave to cool on a wire rack.


Erdbeer-Rhabarber-Sorbet / Strawberry-Rhubarb Sorbet

Erdbeer-Rhabarber Sorbet
Strawberry-Rhubarb Sorbet

Please scroll down for English rendition.

Jubiläums-Blog-Event XLV - Dessertbuffet (Abgabeschluss 19. Mai 09)
Gerade als ich mit dem Abtippen dieses Posts in Englisch fertig war, fiel mir auf, dass die Ausschreibung für den 45. Blog-Event auf Deutsch ist. Ich muss wohl in Gedanken das Blog-Event mit den Bread Baking Days in einen Kochtopf geworfen haben. :) Macht aber nichts, dann gibt es zum vierjährigen Jubiläum eben das Debut des ersten zweisprachigen Blogeintrags. Das Erdbeer-Rhabarber-Sorbet ist (wie bei selbst gemachtem Eis ja eigentlich immer) sehr lecker, nicht zu süß (das hängt wohl auch von den verwendeten Früchten ab; Ich hatte vom Markt ein Körbchen der ersten diesjährigen Pfälzer Erdbeeren mitgenommen.) und sehr fruchtig im Geschmack. Gibt es diesen Sommer bestimmt noch öfter.

[Wie ich eben sehe, habe ich für das Foto von meinen zwei Keramikschalen in Eisportion-tauglicher Größe natürlich genau die mit dem angeschlagenen Rand erwischt. *gnahaa*]


Quelle: The Perfect Scoop von David Lebovitz


- 325 g Rhabarber*
- 160 ml Wasser
- 150 g Zucker
- 280 g frische Erdbeeren, gewaschen und gezupft
- 1/2 Teelöffel frisch gepresster Zitronensaft **

- Den Rhabarber waschen, die Enden abschneiden und in 2 cm lange Stücke schneiden. ***
- Rhabarber, Wasser und Zucker in einer Stielkasserole zum Kochen bringen.
Auf kleiner Hitze 5 Minuten, oder so lange bis der Rhabarber weich geworden ist, köcheln lassen. Vom Herd nehmen und abkühlen lassen.
- Erdbeeren kleinschneiden und mit Rhabarber und Zitronensaft pürieren.
- Im Kühlschrank vollständig durchkühlen lassen und in der Eismaschine gemäß Handbuch zubereiten.

* Die Umrechnungen von Unzen in Gramm sind hier teilweise etwas arg gerundet (vgl. Rezept weiter unten), aber da es ja "nur" um Eiscreme machen und nicht um Backen geht,ist das wohl nicht so schlimm. :)

** Weggelassen.

*** Ich habe den Rhabarber auch noch geschält.


Zorra from 1x umrühren bitte has asked all food bloggers for a contribution to the dessert buffet of the 45th blog event. Due to some lapse of reason (probably by mixing up the Blog Events with the Bread Baking Days) I thought all entry posts had to be in English. But I discovered the mistake just before hitting the "Post" button and wrote the first bilingual post on Delta Kitchen as my entry for the fourth anniversary of Blog Event. This strawberry-rhubarb sorbet is very yummy (as is to be expected from homemade ice cream), not overly sweet (depending on the fruit you use; I had some locally grown strawberries from the start of harvest season.) and with a pronounced fruity note. I will definitely be making this again during the summer.

Strawberry-Rhubarb Sorbet

Source: The Perfect Scoop by David Lebovitz


- 12 oz (325 g) rhubarb*
- 2/3 cup (160 ml) water
- 3/4 cup (150 g) sugar
- 10 oz (280 g) fresh starwberries, rinsed and hulled
- 1/2 tsp freshly squeezed lemon juice**


- Wash the rhubarb stalks and trim the stem and leaf ends.*** Cut the rhubarb into 1/2 inch (2 cm)* pieces.
- Place the rhubarb, water and sugar in a medium, non-reactive saucepan and bring to a boil. Reduce the heat, cover and simmer for 5 minutes or until the rhubarb is tender and cooked through. Remove from the heat and let cool to room temperature.
- Slice the strawberries and purée them with the cooked rhubarb mixture and lemon juice in a blender or food processor until smooth.
- Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions.

* These conversions are a bit off the mark but I guess that's okay, as this is about making ice cream and not baking. :)

** Omitted.

*** I peeled the rhubarb.


Green-onion oil-tossed noodles

Green-onion oil-tossed noodles

Another yummy, quickly assembled dish. The recipe says to cut the gren onions lengthwise, but this leads to bits of onions stuck between your teeth. So maybe it would be better to cut them into rolls.

Green-onion oil-tossed noodles

shanghai cong yu ban mian

Source: The Seventh Daughter by Cecilia Chiang

1/2 ounce extra-large dried shrimp (optional) *
3 Tbsp peanut oil
pinch of kosher salt
2 bunches green onions sliced lengthwise into 2-inch-long strips
(about 4 cups)
1/3 cup soy sauce
1 pound fresh 1/8-inch-wide Chinese noodles **

* I left out the shrimp.
** I used 1/2 package of dried mie noodles.

Serves 4

Put the shrimp in a bowl, cover with hot water and soak for 30 minutes or until softened. Drain shrimp and reserve the soaking liquid. Set both aside.

In a wok over high heat, add oil and salt and swirl. Add onions and cook until they have just started to wilt and turn bright green, about 20 seconds. Add the shrimp and 2 Tbsp of the reserved soaking liquid; toss to combine. Pour in the soy sauce and bring to a boil while stiring for about 30 seconds. Transfer mixture to a bowl and let cool to room temperature.

Cook the noodles according to instructions. Transfer noodles to a large serving bowl and top with the green-onion mixture. This dish is best served at room temperature.


Asparagus Pizza

Asparagus Pizza

Not much blog-worthy going on in the Delta Kitchen at the moment. So here 's just a quick recipe (more of a concept really) for asparagus pizza, which I'd like to submit to Ivonne's Magazine Mondays.

Source: essen & trinken Für jeden Tag 05/2009

1 package ready-made pizza dough *
200 g sour cream
500 g blanched white asparagus **
4 scallions
125 g bacon, cubed

* used ready-made puff pastry instead
** used green asparagus (uncooked)

Preheat oven to 230°C.
Spread the sour cream on the dough, quarter each stem of asparagus and place them evenly on the pizza. Cut the scallions into fine rings and, together with the bacon, sprinkle them over the pizza. Add some salt and pepper. Transfer to a backing sheet. Bake for 15-20 min on a low rack until golden brown.