More kitchen disasters… and lots of cookies

I really thought that by now, after breaking the glass ceramic cooktop, overheating the electric grain mill and breaking the dough hook of my mixer – and oh, just 2 days ago my electric toothbrush kicked the bucket -, there was hardly anything left that could go bust.

Turns out I was wrong.

Saturday afternoon the fridge decided to cross the rainbow bridge.

Though I have to admit that considering its 20 years of age this came somewhat surprising, but not completely unexpected.

And while I had only little problems adjusting to a life without a stove, living without a fridge is impossible. How to keep my soy milk fresh, my celery and my frozen veggies?

Given the quirky design of my windows, I haven’t even got outside window ledges to put stuff without fearing to slay some unsuspecting pedestrian.

However, the new one is ordered and should hopefully be delivered within this week, so until then I will try my best to live fridgeless like our ancestors did in their caves.

But first, back to Saturday, when the fridge broke. What to to with almost 2 kilos of margarine, a quarter kilo of olives, lots of tomato sauce, another 2 kilos of frozen veggies, chanterelles, and all those other things that were about to decay?

Of course we tried to eat and use up as much as possible, which means I made a very weird bake consisting of lots of tomato sauce with green pepper and garlic paste, potatos, veggies and chanterelles, also a pizza with tomato sauce, a lot of veggies, even more olives and freshly made apeka on top to get rid of the coconut butter and, finally, to get rid of all those margarine, I made cookies. And more cookies. And much more cookies. Which wouldn’t have been so bad hadn’t I made lots and lots of cookies just a couple of days earlier.

At least the pizza tasted really great.

Now my apartment looks and smells like a bakery, cookies are sitting everywhere, waving and wanting to be eaten. All I’m craving for is some celery-apple salad, but damn, those cookies should be eaten up first.

Vanilla almond crescents…. I think I made 4 sheets of those.

A simple, boring cookie dough which I dyed with turmeric (made 3 sheets of those).

Cocoa cookies, covered with coffee glaze.

Some finished crescents and some unfinished punch hearts and cocoa diamonds.

Glazing of the punch hearts.

Finished cocoa diamonds with chocolate hazelnut filling and chocolate sprinkle icing.

Apricot and blackberry jam filled tumeric cookies with chocolate drizzle.

Chocolate dipped hazelnut crescents (made 2 sheets of those).

Overview: vanilla and hazelnut crescents, unfinished tumeric cookies, coffee and chocolate diamonds and some of the others…

Overview of the cookies I made *before* the fridge broke: glazed lemon stars, filled lemon cookies, lemon crescents, jam hearts and gingerbread.

Eventually I will post some of the recipes, but first I will pause a couple of days from this cookie marathon and merely wait for my new fridge and cooktop to arrive.

Advertisements

Rosemary Bread Wreath

Apparently I’m craving carbs at the moment, so yesterday I decided to try out another bread recipe – and this time it’s something really unhealthy.

Regarding kitchen matters I don’t seem to have the right touch at the moment though. A couple of weeks ago I broke my ceramic glass cooktop (and I still haven’t found a fitting substitute yet), next I overheated the electric grain mill, which didn’t only kill the mill, but also caused a short-circuit, and yesterday, while kneading the dough, one of the dough hooks broke. When did something like that ever happen?

The good thing about it though is, that kneading the dough manually made the bread turn out really soft and delicious.

Also, I didn’t want to go for the usual loaf, so I formed a kind of wreath, which also turned out to have been the right decision, this way there was much more soft, yummy crust.

Ingredients:

  • 500g white flour
  • 7g dry yeast
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • ca. 300ml lukewarm water
  • 25g olive oil
  • 2 tablespoons rosemary

Preparations:

  • cut/chip/pound rosemary

Cooking:

  • heat oil in a pan and roast rosemary for a couple of minutes (or, if you don’t have a working stove, just put oil and rosemary in a mug and heat carefully in the microwave oven)
  • strain oil through a fine mesh sieve
  • mix flour, salt, sugar and yeast
  • add oil (it shouldn’t be too hot anymore) and water
  • knead until you have a smooth dough
  • let dough rest in a warm place for an hour
  • add rosemary and knead dough thoroughly again
  • put dough on a baking sheet or on a greased tray and form a wreath
  • let rest for another 20 minutes
  • preheat oven to 180°C/350°F
  • brush bread wreath with olive oil and put it in the oven
  • bake for ca. 20 minutes, until top turns slightly brown

  • if you like, brush again with olive oil when bread is done
  • tastes best when eaten warm

The downside of this recipe: the bread contains ca. 2000 (mostly empty) kcals, which means almost 270 kcals per 100g (it’s definitely worth it though!).

Potato Lángos

This is a recipe for a potato lángos, at least some variant of it.

Lángos is a popular and very delicious hungarian bread, usually made from flour, water, salt and yeast only, deep fried in oil and brushed with garlic, but when I stumbled over a recipe containing potatos as well, I tried it out and really liked it.

Of course it isn’t deep-fried either, as I have never deep-fried anything in my whole life, and don’t have any plans of changing that – just the thought of eating something that had a bath in fat is one of the most off-putting thoughts I can imagine (I can do with frying in a pan with a little oil though).

However, as my stove is still broken, that was not an option anyway. But as my microwave includes a griller, here is the microwave/grill variant of my potato lángos.

Ingredients:

  • 300g potatos
  • 200g wheat flour
  • 1 tablespoon dry yeast
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 150ml lukewarm water
  • some oil
  • garlic or elephant garlic, (pulp, powder, grated, crushed or a mixture of all of these)

Cooking:

  • boil potatos (yes, you can boil potatos in the microwave, just put them in a bowl with some water)
  • meanwhile, mix flour, yeast, salt, sugar and water thoroughly
  • peel potatos and mash or rice them
  • add potatos to dough, mix again and let rest for 30 minutes

  • brush a piece of tin foil with some oil
  • now the tricky part: the dough is extremely sticky, so to be able to form flat pieces, you need to brush your hands with oil too
  • take a pice of dough about the size of a fist, flatten it until it has the size of a splayed hand and put it on the tin foil

  • grill each lángos for about 7-8 minutes, until the surface gets brown spots, then turn around and grill for another 6 minutes or so
  • when the lángos is done, brush it generously with garlic and eat while its hot

The dough should suffice for 5 lángos, each having ca. 200 kcals.

Don’t forget to keep away from civilisation for 2 or 3 days, until garlic odor has volatilized.