STEPHEN FRY

Zebra Cake



For a springform pan (Ø 26 cm)

Dough:
375 g wheat flour
1 package of baking powder
250 g sugar
1 package of vanillin sugar
5 eggs (medium-sized)
125 ml (1/8 l) lukewarm water
250 ml (1/4 l) cooking oil
2 tbsp cocoa powder (non-sugar)

Icing:
150 g icing sugar
3 tbsp rum

Preheat the oven (180°C, gas: 2-3). Grease the springform pan.

For the dough:
Mix flour and baking powder, sieve them into a bowl. Add all other ingredients except the cocoa powder. Stir thoroughly with a mixer. Split the dough into two parts, add the cocoa powder to one part.

Put 1-2 tbsp of light dough into the middle of the pan, then 1-2 tbsp of dark dough directly on top of it. Continue with light-dark-light-dark etc. until dough is used up. Bake immediately (for ca. 50 minutes).

Let the cake cool off for a while.
Add the icing.

Enjoy!

Stickied so it won't fall off the bottom.

Pan Bread (Långpannebitar)

Another one I brought home from Sweden. Tricky to translate, since some of the ingredients don't seem to be available outside that country. Well, I'll give it a try ...

500 ml milk or water
400 ml fiber-enriched oatmeal
50 g yeast
200 ml water
2 tbsp oil
150 ml quark/"curd cheese"
2 tsp salt
2 tbsp honey or brown sugar
ca 1,5 l wholemeal wheat flour (alt. ca. 600 ml rye flour, ca. 900 ml wheat flour - the original recipe demands "rågsikt", which is a mixture of wheat and rye flour)

Boil up milk or water. Pour over oatmeal. Let cool down to finger warmth (ca 37°C). Mix water and oil, crumb in the yeast and stir until it disperses completely. Add the oatmeal mass, quark, salt, honey/sugar and almost all flour. Knead. Cover and let rise to double size (ca 45-60 min). Knead with remaining flour. Roll out dough, put on a buttered baking tray. Cut into about 24 square pieces with a floured or oiled knife (it's not necessary to separate them completely, just cut in a bit so it's easier to break the bread later on). Use a fork to stick little holes into the surface of the dough. Cover and let rise for another 30 min.

Bake at about 200°C for ca. 20 min.

Tastes great with salted butter.

Canzonett: thanks for transferring the Vanillekipferl recipe to this thread!

Here are two more delicious recipes (I still have not figured out how to insert images, does not seem to work even when I click on the Img button...):


Kaiserschmarren
Ingredients for 4 people:
• 6 eggs
• 200 grams cake or pastry flour
• 50 grams sugar
• 250 milliliters milk
• pinch of salt
• 20 grams of raisins
• butter
• powdered sugar
• plum or apple puree

Recipe

Separate the egg whites from yolks.
Thoroughly mix the yolks, sugar, milk and flour.
Add a pinch of salt to the egg whites and beat until stiff.
Add stiff egg whites into the dough and fold carefully.

Melt butter in a large pan, pour in the dough and sprinkle in raisins. Let cook on one side for a few minutes, turn over and tear into pieces with a fork.

Be careful not to overcook the pancakes, otherwise they will dry out. Sprinkle powdered sugar and serve with plum or apple puree.


Salzburger Nockerln

Ingredients
• 4 tsp. unsalted butter
• 4 tsp. currant or grape jelly
• whites of 9 large eggs, at -room temperature
• 1/2 c vanilla sugar
• zest of 1/2 lemon
• 4 grated egg yolks
• 1/4 c granulated sugar
• 1/2 c sifted all purpose flour

Recipe

Preheat the oven to 450 degrees F.
Place four 9-inch oval au gratin dishes (or one large oval glass lasagna pan) on a baking sheet. In each small dish place 1 teaspoon of butter and 1 teaspoon of jelly. (If you are using a lasagna pan, smear the bottom with the butter and then with the jelly.
Combine the egg whites, vanilla sugar, and lemon zest in a large metal bowl. Beat with an electric mixer at high speed until stiff peaks form.
Beat the egg yolks with the granulated sugar. Gently fold the egg yolks and flour into the meringue. Use a spatula to place three large mounds of the mixture into each au gratin dish. Smooth the surface of each and bake for 8 minutes, until puffed and golden.
Serve immediately. This is especially good with Vanilla Sauce, warm Chocolate Sauce, or cold Strawberry Sauce (recipes separately).

By the way, if you want to catch a glimpse of a Christmas market in Salzburg, watch Nigella´s Christmas Kitchen, 8 pm, BBC2 tonight

Thanks for the advice, Soupy Twist, I´ll try that next time... so watch this space X-D

Kärntner Kasnudeln
(recipe for about 16 medium sized Kasnudeln - I always tend to produce more filling mass than necessary for this amount of dough, however)



Noodle dough:
250g flour
1 tsp salt
1 egg
6-8 tbsp water or milk

Mix ingredients well in a bowl. Knead together into a smooth dough. Let dough rest for some hours (best overnight).

Filling:
500 g potatoes
500 g quark/"curd cheese"
1 tsp salt
50 g butter
50 g onion dices or leek
1 clove of garlic
1 tsp mint
1 tsp chervil
little marjoram

Boil potatoes, peel and mash them. Add quark. Cut onions/leek and garlic into tiny pieces, roast slightly in butter. Chop herbs. Knead all ingredients together, form small balls.

Form dough into a roll, cut off a slice and pull / roll it out to palm size. Put ball of dough on the middle of dough disk, fold into a crescent form. Be careful to press out all air, otherwise the noodle will burst open when you boil it! Fold the edges as seen in the picture (this technique is called "Krendeln").

Boil in salted water like usual pasta (ca 10 minutes).

Pour melted butter over noodles.
Tastes well combined with cabbage sallad (personally I don't like it, but it appears to be a traditional combination).

Enjoy!

Hiya !
I've been away from my computer for a couple of days and have just had a browse around the forum and found this new thread. Well, new to me anyway.
Oh yummy !!!
Most of these recipes sound gorgeous. Oh, my poor old waistline if I try to make them though...
Can I just ask...what is vanillin sugar, please ?
I've not come across this. Is it something you can get in the UK? Maybe it IS available in the UK but I've never bought it. Can someone advise me, please ?