Bergblick – Mountains Food

Honey, Food, drinks ….

Zwetschgendatschi
Classic sheet cake with plums. Important note: this requires european plums often called prunes in US as this was historically the common use. It is rare to find them fresh of an acceptable quality. Ingredients: 500g flour 1/2 cube of fresh yeast. Not available in most places and can be substituted by 2 tsp of dried yeast, use more to speed up or less for a slow rise 60g sugar or replace with honey 1 egg About 200-250ml of milk Optional Lemon zest 1 stick of butter 113g 3-5g Salt I prefer to simplify and skip making a pre dough to test the yeast. Warm milk lukewarm and mix all ingredients in a mixer until the dough is smooth, not sticky anymore and starts to peel off the bowl. If it’s too soft add a bit of flour. Let dough rise, roll out to cover a backing sheet. Topping: Plums About 4 tbsp Almond flour or breadcrumbs Sugar and Cinnamon to taste First spread almond flour or breadcrumbs on the dough. This prevents the dough from getting soggy. Cut plums in half or quarters if they are a big variety. Top densely with plums and add cinnamon sugar to taste. Bake for 40min at 200c ( 390f) www.br.de/radio/bayern1/zwetschgendatschi-102.html Zwetschgendatschi Rezept: Datschi vom Blech mit Hefeteig br.de
Paella
Paella_HA_style.pdf
Pesto
Pesto Genovese Ingredients as a rough guidance, modify ratios as desired. 100g Basil leaves 100g hard cheese (Parmesan, Pecorino) 100g Pine nuts (optional toasted ) 140ml olive oil 1/2 tsp salt 1-2 cloves Garlic (optional) Traditionally made in a mortar. Use food processor or blender for quick prep.
Apple pie

Crust: 250g flour 250g quark 150g cold butter 3g Salt Filling: 5-10 apples. Enough to fill pie dish 1-3 tbsp honey or sugar more or less depending on apple variety, quality and ripeness Some flour or starch Optional, Ground or chopped nuts. Raisins or other dried fruits, oranges or lemon zest. Cinnamon, cloves, cardamom, ginger lemon juice, as desired Cut butter as usual for pie crust Knead crust dough with stand mixer as it is a bit more sticky at first compared to traditional crust. or mix and knead by hand as usual. Don’t overdo it as pie crust is less flaky when kneading too much. Cool and rest dough in fridge for 1-2h or longer. Press into thick disk to cool faster and make rolling out easier. Prepare apples by coring and slicing. Mix with all ingredients. Add flour or starch if needed to soak up juices Use less if nuts, raisins are added as they will absorb some. Remove crust from fridge for 10+ min before baking if fully cooled or less if soft enough to work. Roll out crust much bigger than pie dish transfer into dish and trim to size. Keep trimmings and use as toppings after filling. Add filling and add ring top along the edges and decorate center with anything left. Optional brush with egg wash or milk for nice glossy look. Bake for 25min at 450F covered with foil to avoid burning top. Reduce temperature to 400F and bake for 30-40min more. Remove foil after 30min to crisp crust on top.
Blueberry Buckle
Blueberry Buckle Crumb topping Stir together ½ c sugar 1/3 с flour ½ tsp cinnamon 1/2 stick (1/4 cup) butter – melted Stir together to make crumble, save for later Cake ¾ sugar 1/4 c oil 1 egg ½ c milk Stir together 2 c flour 2 tsp baking pour 1/4 tsp salt Mix all together add 1+ Cups fruit Spread in 9×13 pan Add topping evenly Bake in 350º oven for 30 mins