lemon – Wholefoodspace

Chestnut snails – sweet and nutty

Andreas — Mon, 08 Apr 2024 16:00:57 +0000

These chestnut snails are one of my favorite recipes. It’s a perfect composition made with chestnuts, cinnamon and date flour. Just try it out for yourself. You’ll be just as impressed as I am.

Chestnut snails

These snails taste simply perfect. The nutty taste of chestnuts gives these yeast pastries that certain something. Light and fluffy in texture, easy to take away and quick to enjoy.

Chestnut snails

Chestnut snails heavenly flavored with cinnamon and date flour. Quick and easy to roll up as an alternative to nut buns.

Course small pastries

Keyword Apple, chestnuts, cinnamon, Date flour, dry yeast, fresh yeast, lemon, Soy drink, Vegan, Whole spelt flour

Prep Time 1 40

Cook Time 20

Total Time 2

Servings 3 person

Ingredients

350 g whole spelt flour
1 – 2 apples, approx. 150 g in total
220 ml soy drink
7 g dry yeast
juice of one lemon
200 g cooked chestnuts
2 tsp cinnamon
100 g date flour

Instructions

Wash, peel and core the apples. Cut a little smaller.
Then mix together with the lukewarm soy drink in a blender.
Mix the wholemeal spelt flour with the dry yeast.
Stir in the lemon juice and apple soy liquid and then knead well.
Cover the yeast dough and leave to rise in a warm place for approx. 1 – 2 hours until it has risen nicely and loosely.
Chop the cooked chestnuts. Mix the cinnamon and date flour.
Gently knead the mixture into the risen dough.
Then take small portions of the dough, roll them on a floured surface into long strands, approx. 20 – 25 cm long, and twist them into a scroll.
Place the snails on a baking tray lined with baking paper and leave to rise again for approx. 15 – 20 minutes.
Then brush with lukewarm soy drink and bake in a preheated oven at 180 degrees Celsius top/bottom heat for 20 minutes.
After baking, brush again with soy drink.

Tips

If you use fresh yeast, the dough will rise more quickly. Take 11 g of fresh yeast and first mix it with 3 tablespoons of lukewarm soy drink in a cup and then add it to the flour. Gently shape the yeast dough into strands using both hands. The strands should not be rolled out too thinly.

Interesting to know

Chestnuts are edible chestnuts. They are eaten roasted or boiled. They taste sweet and savory with a nutty note.

Silken tofu – the soft and fluffy kind

Andreas — Thu, 14 Dec 2023 15:24:16 +0000

Silken tofu is the perfect addition to dishes that require a fluffy consistency. It can be bought ready-made, but you can also make it yourself quickly. You can either use soybeans as described in this recipe or, of course, it is even quicker to use a ready-made soy drink. However, you should pay attention to the additives here.

Silken tofu

The difference to normal tofu is, of course, the consistency. It is looser and softer and can therefore be added to any baked product.

Silken tofu

Silken tofu made from soybeans. The soft, fluffy consistency can be used for various baking and cooking recipes.

Course do it yourself

Keyword lemon, salt, soybeans, water

Prep Time 12

Cook Time 29

Total Time 12 29

Servings 1 person

Ingredients

250 g soybeans
1 l water
1 pinch of salt
Extra water for soaking the soybeans
1 – 2 lemons

Instructions

Soak the soybeans overnight in a pan of water. The water should cover the beans well.
The next day, drain the water through a sieve and rinse the soybeans with water.
Place the soybeans in a container with 1 liter of water and puree with a blender or hand blender.
Then place in a large sieve, a thick cloth or a nut milk bag and pour in the pureed mixture.
Press very firmly so that the soy milk comes out.
Pour the soy milk into a large pan and fill up to 1 liter with water. Then bring to the boil. Make sure that it does not boil over.
Add the salt.
Simmer the soy milk for approx. 10 – 15 minutes at 90 degrees Celsius. Stir again and again.
Then remove the pan from the heat and leave to cool to 70 degrees Celsius.
Gently stir in 5 tablespoons of lemon juice, cover and leave to infuse. Then stir and strain through a fine-mesh sieve.

Notes

Tip

Skim off the top foam of the boiled soy milk with a spoon. The consistency is then better preserved.

Interesting to know

The silken tofu should be light and fluffy. If you want a firm tofu, then the mass must be pressed through a cheesecloth and then pressed for some time with a tofu press. Alternatively, place heavy pots on top of the mass to be pressed in the cheesecloth.

Fruity jelly cake – something for everyone

Andreas — Sat, 28 Oct 2023 17:43:09 +0000

Just wow! It tastes even better than it does in the picture. Not only the filling, but the topping tastes so tender, heavenly and sweet. It just fades away in your mouth. Fruity jelly cake is a dream to enjoy anytime with a big grin.

Fruity jelly cake

Whether you’re in a good mood anyway or had a bad day. A bite of this delicacy and you float on cloud 7. It is perhaps a secret tip to take this cake on difficult days with you to school, university or work. It makes everything feel better and lighter.

Fruity jelly cake

Fruity jelly cake is a very special pastry that melts in your mouth. The slight acidity of currant flavor enhances the aroma of the dough.

Course cake

Keyword Apple, Baking powder, currant powder, currants, Date flour, lemon, tapioca starch, Vegetable drink, Whole spelt flour

Prep Time 30

Cook Time 35

Total Time 1 5

Servings 3 person

Ingredients

For the dough

300 g whole spelt flour
1 sachet or 16 g baking powder
30 g tapioca starch
juice of one lemon
80 g date flour
1 apple approx. 120 g
200 ml almond- or other vegetable drink

For the currant jelly

250 ml water
40 g dates Deglet Nour
20 g red currant powder
1 sachet of agar agar = 10 g

Instructions

Cut and core the apple. Puree in a blender together with the date flour and the vegetable drink.
Mix all dry ingredients. Add pureed mixture and lemon juice. Stir everything in.
Line a small oblong baking pan with baking paper. Pour the mixture into it. Bake in a preheated oven at 180 degrees Celsius top/bottom heat for approx. 35 minutes. After 15 minutes, brush the cake with vegetable drink and finish baking.
Remove the finished cake from the mold and let cool slightly. Then cut 1 x, spread with jelly, assemble and glaze the top and sides of the cake again with jelly. Then let the cake cool.

Make jelly

Boil water with finely chopped pitted dates for about 2 minutes.
Whisk in red currant powder.
Then add the sachet of agar agar and stir well.
Simmer everything together for at least 2 – 4 minutes until a thick mixture is formed.
Pass through a sieve and allow to cool slightly.

Notes

Tips

Warm the finished jelly slightly to make it easier to spread. This makes my fruity jelly cake more flavorful.

The cake also tastes very fine with strawberry powder. Try this variation as well.

Interesting to know

Unlike jam, jelly is made from fruit juice. Instead of currant powder, you can also take the juice of red currants and thicken it with agar agar.