PERNERKA RECIPES
Try our recipes using Pernerka Flour. Whether you're a seasoned baker or a beginner in the kitchen, get ready to elevate your baking game with our finely milled flour.
PIADINA (ITALIAN FLATBREAD)
PIADINA (ITALIAN FLATBREAD)
INGREDIENTS:
- 350g Pernerka Very Strong White Flour
- 40g olive oil
- 200ml lukewarm water
- 1 sachet dried active yeast
- ½ tsp salt
TIPS AND TRICKS:
You can top baked piadina with your favourite toppings. We recommend pesto, Mozarella cheese, Parma ham and tomatoes.
INSTRUCTIONS:
1) Put all the ingredients into a bowl, bring them together and knead into a smooth, non-sticky dough. Cover the bowl and let the dough rise in a warm place for about 20 minutes. In the meantime, preheat your oven to a maximum (if using it).
2) Next, choose how you’ll shape and bake your piadina. 1. Divide the dough into eight equal dough balls, roll each one of them out into a circle and bake each piadina in a hot pancake pan for about two minutes on each side. OR 2. Divide the dough into two equal parts and roll each part out into an oblong flatbread. Sprinkle both piadinas with some olive oil, place them on some parchment paper and bake them in the preheated oven for 6-8 minutes until crispy and golden in colour.
3) Decorate the piadinas with your choice of topping whilst they’re still warm. You can also eat piadinas when they’re cold, just fill them with your favourite sandwich filling and serve. Enjoy!
MARGHERITA PIZZA
MARGHERITA PIZZA
INGREDIENTS:
FOR THE DOUGH:
- 530g Pernerka Very Strong White Flour
- 20g fresh yeast or 10g of active dried yeast
- 1 tsp sugar
- 40ml + 300ml lukewarm water
- 4 tbsp olive oil
- 12g salt
PIZZA TOMATO SAUCE:
- 3 tbsp oil
- 1–2 medium onions (finely chopped)
- 3 cloves of garlic (minced)
- 1 tin of chopped tomatoes
- 1.5 tsp oregano (fresh or dried)
- 1.5 tsp sugar
- Salt and pepper to taste
REMAINING INGREDIENTS:
- Tomatoes (sliced into rounds)
- Mozzarella cheese
- Basil
TIPS AND TRICKS:
Allow the dough to rise properly before using it.
INSTRUCTIONS:
1) First, activate the yeast. Add the fresh yeast or the active dried yeast to 40ml of lukewarm water. Add the sugar, mix well and leave to activate for about 10-15 minutes.
2) Pour the activated yeast mixture into a bowl, add the oil, salt and the flour and knead for about 10 minutes until you get smooth, elastic dough. You can knead the dough by hand or in a stand mixer.
3) Cover the bowl and let the dough rise in a warm place for at least 60 minutes or until double in size.
4) Prepare the pizza tomato sauce. Put the oil in a shallow pan over low heat, add the finely chopped onions and let them sizzle until they’re almost translucent. Add the minced garlic and cook for a couple minutes more. Next, add the tinned tomatoes and continue cooking until the most of the liquid has evaporated. Season with sugar, salt, pepper and the oregano. Mix well, then remove the pan from the heat and let the sauce cool down.
5) Tip the risen dough onto a clean worktop, knock it back, then roll it out into an even circle. Spread the pizza tomato sauce onto the dough, top with the sliced tomatoes and the Mozarella cheese.
6) Bake in the preheated oven at 220˚C/200˚C fan assisted oven for 15 minutes.
7) Remove the pizza from the oven, decorate with some fresh basil leaves and serve. Enjoy!
ROCKET OR SPINACH MINI PIZZAS
ROCKET OR SPINACH MINI PIZZAS
INGREDIENTS:
DOUGH:
- 350g Pernerka Very Strong White Flour
- 200ml water
- 6 tbsp olive oil
- 1 tsp salt
- 1 tsp sugar
- 2 tsp active dried yeast
PIZZA SAUCE:
- 500g tomato passata (flavour with some ground black pepper, salt, oregano and garlic)
TOPPINGS:
- 4 x 125g pouches of Mozzarella cheese
- 200g Prosciutto ham
- Rocket
- Parmesan cheese
- Circa 150g fresh spinach leaves (flavoured with some black pepper, salt and garlic)
- 200g streaky bacon
- Fresh tomatoes
- 4 eggs
- Olive oil
TIPS AND TRICKS:
Bake the pizza in a well preheated oven. Some ovens are fitted with special settings for baking pizza. The best way to bake pizza is at the highest possible temperature and for the shortest time possible (in a normal home kitchen setting, this would be at 250C for about 7-10 minutes).
INSTRUCTIONS:
1) Activate the yeast. Add the sugar and the dried active yeast to the lukewarm water, mix well and set aside for the yeast to start working.
2) Tip the flour into a large bowl, add the salt and mix. Next, pour in the oil and the activated yeast mixture.
3) Bring all the ingredients together and knead until you get a smooth, elastic, non-sticky dough. The kneading process will take some time as the dough needs to be kneaded properly. We recommend using a stand mixer if you have one available.
4) Dust the dough with some flour, cover the bowl and set it aside to allow the dough to rise in a warm place for about two hours.
5) Once the dough has risen, tip it on a clean worktop, knock it back and knead it by hand for a few minutes. Divide the dough into eight equal dough balls.
6) Work with one dough ball at a time. Lightly flatten it, then gently pull your hands apart to stretch it, leaving the edges slightly thicker.
7) Prepare the pizza sauce. Flavour the tomato passata with the salt, black pepper, garlic and the oregano (to your liking). Spread some pizza sauce on each of the mini pizzas. Next, brush the edges with some olive oil.
8) Rocket pizza(s): First, top your pizza(s) with some Mozarella cheese and bake it in a well preheated oven at 250C until golden brown. Remove the pizza from the oven and only then add the remaining toppings; the Prosciutto ham, rocket leaves and some grated Parmesan cheese. Serve and enjoy!
9) Spinach pizza(s): Top your pizza(s) with a good quality streaky bacon, wilted spinach leaves (squeezed of any remaining water and flavoured with garlic, salt and black pepper), tomato slices, Mozarella cheese, Parmesan cheese and an egg (crack the egg before adding). Bake in the preheated oven at 250C for 7-10 minutes. Serve and enjoy!
ITALIAN WHITE BREAD PANE CASERECCIO
ITALIAN WHITE BREAD PANE CASERECCIO
INGREDIENTS:
- 500g Pernerka Very Strong White Flour
- 50ml olive oil
- 300ml lukewarm water
- 1 sachet active dried yeast
- 1 tsp sugar/honey
- 2 tsp salt
- 1 tsp dried herbs (optional, leave out for plain flavour)
TIPS AND TRICKS:
INSTRUCTIONS:
1) Tip all the dry ingredients into a bowl. Next, add the wet ingredients. Bring all the ingredients together and knead into a smooth dough that doesn’t stick.
2) Rub the top of the dough with some olive oil, cover, and leave it to rise in a warm place for an hour.
3) Tip the dough onto a clean workspace and knead it well once again. Make sure to stretch it and knock it back to remove all the large air bubbles.
4) Shape the dough into a loaf, then place it into a cooking pot (suitable for use in the ovens) or a cake tin lined with baking paper. Rub some more olive oil on the top of the dough, cover and let proof in a warm place for an hour.
5) After an hour, sprinkle the loaf with some flour, cover with a lid (suitable for use in the ovens) and bake in the preheated oven at 250C / 230C fan for 20 minutes.
6) After the first 20 minutes, remove the lid, reduce the oven temperature to 220C / 200C fan and bake for a further 15-20 minutes.
7) Remove the baked bread from the oven and tip it carefully onto a cooling rack. Leave to cool for about 30 minutes. Slice, serve and enjoy.
RYE KARELIAN PIES
RYE KARELIAN PIES
INGREDIENTS:
RICE PORRIDGE:
- 450g cooked rice (with salt)
- 750ml milk
- 20g butter
- 3g salt
PASTRY:
- 250ml water
- 350g Pernerka Fine Wholemeal Rye Flour
- 50g Pernerka Plain White Flour
- 8g salt
EGG BUTTER SPREAD:
- 3 hard boiled eggs
- 50g softened butter
- 2g salt
- Black pepper to taste
TIPS AND TRICKS:
This is an ideal recipe when you need to use up leftover cooked rice.
INSTRUCTIONS:
1) Pour the milk into a pot. Next, add the butter, salt and the cooked rice. Cook until everything comes together and you’re left with a mixture resembling porridge.
2) Preheat the oven to 180C.
3) Make the pastry (dough) by bringing the plain white and the rye flour together with the salt and water. Divide the dough into 10 equal portions. Form each part into a dough ball, then roll each of these out. Spread some of the rice porridge in the centre of each of the rolled out dough ball, then wrap the dough around the rice filling to get a pie which should look like a little boat (please see the picture).
4) Place the pies onto a baking tray and bake in the preheated oven for about 25 minutes.
5) Once baked, remove the pies from the oven and brush them with some melted butter.
6) Grate the hard boiled eggs into a small bowl, add the softened butter and season with some salt and black pepper.
7) Spread the egg butter spread on top of each of the pies. You can decorate the pies with some chopped chive. Serve and enjoy!
RHUBARB CRUMBLE CAKE
RHUBARB CRUMBLE CAKE
INGREDIENTS:
CAKE BATTER:
- 200g Pernerka Fine Wholemeal Spelt Flour
- 80g cane sugar
- Baking powder
- 140g quark
- 100ml milk
- 60ml oil
- 2 eggs
FILLING:
- 400g rhubarb – peeled , chopped and blanched
CRUMBLE TOPPING:
- 100g fine oats
- 100g flaked or chopped almonds
- 20g butter
- 1 tbsp cane sugar
TIPS AND TRICKS:
You can use any seasonal fruit that you like.
INSTRUCTIONS:
1) Preheat the oven to 170C / 150C fan.
2) Put all the cake batter ingredients into a bowl and mix well until you get smooth batter.
2) Line a 20x30cm cake tin/baking tray with parchment paper and pour the cake batter into the tin. Spread the rhubarb on top, try to spread it evenly to cover the whole cake. Finally, make the crumble topping by bringing all the ingredients together and running them between your fingers until the mixture resembles crumble like mixture. Sprinkle the crumble topping over the rhubarb layer, making sure it is completely covered.
3) Bake the cake in the preheated oven at 170C / 150C fan for about 30 minutes. Let cool, slice and serve. Enjoy!
KAISERSCHMARRN (BROKEN OMELETTE)
KAISERSCHMARRN (BROKEN OMELETTE)
INGREDIENTS:
- 120g Pernerka Fine White Spelt Flour
- 120g Pernerka Fine Wholemeal Buckwheat Flour
- 500ml milk
- 4 eggs
- 1/4 tsp salt
- 1 heaped tbsp caster sugar
- 1 sachet vanilla sugar (or 4g)
- 2 tbsp raisins (to sprinkle the broken omelette with in the frying pan)
- 60 – 100g of butter for frying
- Fruit and icing sugar to taste
TIPS AND TRICKS:
To caramelise fruit, slice/cut some pears or apples and fry them in a frying pan with butter, sugar and some water.
INSTRUCTIONS:
1) Separate the egg whites from the egg yolks and whisk the egg whites until stiff.
2) Prepare the batter. Into a bowl with the egg yolks, pour in 500ml of milk, then add the salt, one heaped tablespoon of sugar, vanilla sugar and both the spelt and the buckwheat flour. Mix well until you end up with smooth batter. To finish the batter off, gently fold in the whisked egg whites.
3) Melt half of the butter in a frying pan over a medium high heat, then pour in half of the batter. Sprinkle with some raisins and fry on both sides. Using a spatula or a pancake turner, tear the omelette into bigger pieces whilst still in the frying pan.
4) Transfer to a plate, sprinkle with some icing sugar and decorate with caramelised fruit. Serve and enjoy!
PEANUT GRISSINI
PEANUT GRISSINI
INGREDIENTS:
DOUGH:
- 500g Pernerka Plain White Flour
- 250g water
- 40g olive oil
- 20g honey
- 5g sea salt
- 200g roughly chopped unsalted peanuts
- 5g fast acting dried yeast
TO FINISH OFF WITH:
- 1 tbsp sea salt
TIPS AND TRICKS:
Dip the ends in melted milk or white chocolate. Sprinkle with a mixture of salt and coloured cake sprinkles. Store in an airtight container in a dry cool place.
INSTRUCTIONS:
1) Bring all the dough ingredients together and knead into a smooth non-sticky dough. Form into a circle, wrap in cling film and refrigerate overnight.
2) Preheat the oven to 170C / 150C fan.
3) Remove the dough from the fridge, unwrap and divide the dough into 25 portions. Roll each portion out into a roughly 35cm long rope (see picture of the final product). Place the dough ropes onto a baking tray lined with parchment paper.
4) Glaze the ropes with just water, sprinkle with some sea salt and bake straight away in the preheated oven until golden brown. Remove from the oven, let cool and serve. Enjoy!
CINNAMON ROLLS
CINNAMON ROLLS
INGREDIENTS:
FOR THE DOUGH:
- 650g Pernerka Fine Plain Wholemeal Flour
- 7g dried active yeast
- 2 eggs (separate the yolks from the whites)
- 120g melted butter
- 100g cane sugar
- 1 tsp salt
- ½ tsp nutmeg
- 250ml lukewarm milk
FOR THE FILLING:
- 100g softened butter
- 100g cane sugar
- 10g cinnamon
TIPS AND TRICKS:
You can swap the cinnamon for walnuts or hazelnuts.
INSTRUCTIONS:
1) Tip the dried yeast into 50ml of lukewarm milk and add a teaspoon of sugar. Stir well and set aside for about 10 minutes.
2) In the meantime mix together the flour, sugar, salt and the nutmeg. Pour in the yeast mixture, then the egg yolks, melted butter and gradually add the remaining milk. Work into a smooth dough, cover and let the dough rise in a warm place for an hour.
2) Once the dough has risen, tip it out onto a clean flat kitchen workspace and roll it out to the shape of a rectangle, circa 0.5cm thick.
3) Grate the softened butter directly on top of the rolled out dough, sprinkle with sugar, cinnamon and roll into a log. With a help of a knife, cut the log into individual small rolls, circa 1.5cm – 2cm wide.
4) Grease a baking dish, and stack the rolls next to each other until you fill the entire dish. Cover and let it rise for about 20 minutes. Beat the egg whites and use these to brush the rolls before baking. Sprinkle generously with sugar and bake in the preheated at 160C / 140C fan for about 30 – 35 minutes.
5) After baking remove from the oven, let cool down slightly and serve. Enjoy!
BUCKWHEAT AND SPELT PIZZA
BUCKWHEAT AND SPELT PIZZA
INGREDIENTS:
FOR THE DOUGH:
- 100g Pernerka Fine Wholemeal Buckwheat Flour
- 80g Pernerka Fine White Spelt Flour
- 1 tbsp olive oil
- 100ml water
- 1 sachet of active dried yeast
- ½ tsp sugar
- 1 tsp salt
PIZZA TOPPINGS:
- 200g pizza sauce
- 1 red onion
- 6 mushrooms
- 1 Mozarella cheese
- 80g Feta Cheese
- 1 tbsp dry or fresh oregano
TIPS AND TRICKS:
The dough can be used for making focaccia as well.
INSTRUCTIONS:
1) Tip the buckwheat and the spelt flour into a large mixing bowl, add the sugar, salt and mix. Make a well in the centre and pour in the lukewarm water. Add the yeast and mix it well with the water. Bring all the ingredients together and knead to a smooth dough. Cover and let rise in a warm place for one hour.
2) Whilst waiting for the dough to rise, prepare the pizza toppings. Peel the onion, cut it in half and slice. Fry the onions in a shallow pan with a little olive oil. Add salt to taste and set aside. Clean the mushrooms and slice them. Fry the mushrooms in the frying pan, then set aside. Slice the Mozarella cheese and crumble the Feta cheese.
3) Tip the risen dough onto a clean work surface, then roll it out to a circle approx. 4mm thick. Spoon the pizza sauce and top and spread it evenly, then add the onions and the mushrooms. Sprinkle with some oregano, add the cheeses and let the pizza rest for a few more minutes.
4) Bake in the preheated oven for about 15 minutes. Slice and serve. Enjoy!
WHOLEMEAL LEMON POPPY SEED MUFFINS
WHOLEMEAL LEMON POPPY SEED MUFFINS
INGREDIENTS:
- 1 cup Pernerka Fine Wholemeal Spelt Flour
- 1/2 cup vegetable oil (or sunflower, rapeseed etc.)
- 2 eggs
- 8g of vanilla sugar or vanilla paste/extract to taste
- 6g baking powder
- 1 pack of blueberries (or different fruit that you have at home or that you like)
- 4 tbsp honey or sugar
- 2 tbsp poppy seeds
- 1 tsp lemon juice
- Zest from half a lemon
- Some lukewarm milk
TIPS AND TRICKS:
INSTRUCTIONS:
1) Tip the poppy seeds into a small bowl and pour over some lukewarm milk (just enough to cover the seeds). Set aside.
2) Preheat the oven to 200C / 180C fan.
3) Crack the eggs into a bowl, then add the honey or the sugar, the vanilla sugar or paste/extract, oil, lemon juice and the lemon zest. Mix well.
4) Next, add the flour, baking powder and the poppy seeds and mix again.
5) If the batter consistency is too dry, add a little more milk and mix well. You should be able to pour/spoon the batter into muffin cases.
6) Divide the batter equally between eight muffin cases, sprinkle some more poppy seeds on top and bake in the preheated oven for 20 minutes.
7) Decorate with your favourite topping/fruit and serve. Enjoy!
This recipe has been prepared by @alishaeasycooking
PITTA BREAD
PITTA BREAD
INGREDIENTS:
DOUGH:
- 300g Pernerka Fine White Spelt Flour (+ extra for dusting)
- 3 tbsp olive oil
- 1 tsp dried yeast
- 3/4 tsp salt
- 1/2 tsp caster or icing sugar
- 150ml + 2 tbsp lukewarm water
YOUR CHOICE OF FILLING:
- Grilled meat, vegetables, salad dressing etc.
TIPS AND TRICKS:
You can bake pitta bread in a frying pan or in the oven.
INSTRUCTIONS:
1) Bring all the dough ingredients together, either by hand or in a kitchen stand mixer, and knead it into a smooth dough. Cover and let it rise in a warm place for 30 minutes. After 30 minutes, fold the dough, then bring the dough together into a ball, cover and leave to prove. The proving time depends on your room temperature, so keep a close eye on it.
2) Divide the dough into five equal parts, then roll each part out into a pitta bread shape (about 0.5cm thick). Cover and let prove for additional 15 to 20 minutes.
3) You can bake the pitta bread in a dry frying pan, but it’s best to bake it in the oven. Preheat the oven to 250C / 230C fan. Place the pitta bread(s) on a baking tray lined with parchment paper and bake in the upper part of the oven for about eight minutes. Remove the pitta bread(s) from the oven, make sure the temperature is still at 250C / 230C fan and bake the remaining pitta.
4) If you’re not using the pitta bread straight away, we recommend covering it with a kitchen towel so it doesn’t dry up. Enjoy!
STRAWBERRY GALETTE
STRAWBERRY GALETTE
INGREDIENTS:
PASTRY:
- 170g Pernerka Fine Wholemeal Spelt Flour
- 25g icing sugar
- 105g chilled and cubed butter
- A pinch of salt
- 55ml ice cold water
FILLING:
- 400g fresh strawberries
- 70g cane sugar
- A few drops of vanilla extract
- 1 heaped tbsp cornstarch
NEXT:
- 2 tsp cane sugar (for sprinkling)
- 1 egg yolk + 2tbsp whipping cream (to brush the pastry with)
- Fresh mint + flaked almonds (to decorate)
TIPS AND TRICKS:
You can replace strawberries with other seasonal fruit such as rhubarb, raspberries, blackberries or cherries.
INSTRUCTIONS:
1) Mix together the spelt flour, icing sugar and a pinch of salt. If working with a food processor, pulse the butter through the flour a few times, until you get a crumble like mixture. If you’re not using a food processor, work the flour, sugar, salt and the butter into a crumble like mixture with your fingertips. Add the cold water and bring everything together into a dough. Don’t overwork the dough as this will cause the gluten to develop and you’ll end up with a chewy pastry. You want the pastry to be short and flaky. Wrap the dough in cling film and chill in the fridge for at least an hour before using.
2) Whilst waiting, prepare the filling. Chop the strawberries into small pieces, add the sugar, vanilla extract and the cornstarch. Mix well and set the mixture aside for 10 minutes. Transfer the mixture into a saucepan, bring it to a boil and cook it until the mixture thickens (this shouldn’t take long). Remove the saucepan from the heat and set aside.
3) After an hour, remove the dough from the fridge, unwrap it and divide into two equal portions. Roll each portion into a thin wheel, diameter of about 25cm. Spoon half of the strawberry filling onto the dough, 3cm away from the edges. Gradually fold the dough edges up to form ‘a bowl’ so that the strawberry filling doesn’t leak out.
4) In a cup, whisk the egg, add the cream and mix well. Glaze the pastry all around, then sprinkle it with some cane sugar before baking in the preheated oven at 180C / 160C fan for 30 – 35 minutes.
5) Remove galettes from the oven, decorate with fresh mint and flaked almonds, cut into portions and serve. Enjoy!
CARROT CAKE LOAF WITH CINNAMON AND RAISINS
CARROT CAKE LOAF WITH CINNAMON AND RAISINS
INGREDIENTS:
CAKE LOAF:
- 150g Pernerka Fine White Spelt Flour
- 150g Pernerka Fine Plain Wholemeal Flour
- 500g finely grated carrot
- 140ml vegetable oil
- 100ml lukewarm water
- 140g sugar
- 2 tsp cinnamon
- A pinch of vanilla powder or a some vanilla bean paste
- A handful of raisins
- 6g baking powder
- 70g apple purée
CHEESE FROSTING:
- 250g natural quark
- 250g Mascarpone cheese
- Icing sugar to taste
TIPS AND TRICKS:
- If you’d like the cake loaf to be completely vegan, you can replace the cheese frosting with lemon drizzle (mix around 100g of icing sugar with a few spoons of lemon juice).
- Soak the raisins in some water before adding them to the recipe.
INSTRUCTIONS:
1) Grate the carrots into a bowl, then add the sugar, cinnamon, vanilla powder (or vanilla bean paste), soaked raisins and mix.
2) Next, add the sifted flour and the baking powder. Pour in the water, oil and spoon in the apple purée. Mix well until everything comes together, then pour the cake batter into a loaf tin lined with parchment paper.
3) Bake the cake loaf in the preheated oven at 170C for about 50 minutes. Perform the skewer test to see if the cake loaf is done. Insert a clean skewer into the middle of the cake and if the skewer comes out clean, the cake loaf is baked. If it comes out wet or with crumbs on, continue baking for a few more minutes and then check again.
4) Make the cheese frosting by mixing the ingredients for the frosting together. Cool the cake loaf before topping it with it or use the suggested lemon drizzle topping. Slice and serve. Enjoy!
YEAST-FREE NAAN BREAD
YEAST-FREE NAAN BREAD
INGREDIENTS:
- 500g Pernerka Plain White Flour
- 250ml natural yogurt (avoid low fat versions for this recipe, use a full fat version such as Greek yogurt)
- 200ml warm water
- 12g baking powder
- 1 tsp salt
- 1 tsp black sesame seeds
- 1 tbsp oil/melted butter
- 2 cloves of garlic (pressed)
TIPS AND TRICKS:
- Naan is best served warm. However, if you have any leftovers, you can use them the next day by filling them with a filling of your choice. This makes for a perfect snack.
- If you don’t like cooking/baking with baking powder, then substitute this with one packet of instant dried yeast. Make sure to prove the dough before you work with it (one hour as a minimum).
INSTRUCTIONS:
1) Put all the ingredients, but the butter and the garlic, into a bowl. Bring them together and knead into a non-sticky dough. If the dough is sticky, add a little bit more flour and knead it in.
2) Tip the dough onto a clean and floured countertop. Shape the dough into a long roll, which should be the same in the diameter all the way through. Divide the roll into eight equal pieces.
3) Working with one piece of the dough at a time, roll it out into a circle ca 2cm thick. If you prefer more of a rustic look, you can shape naans by hand.
4) Pour the oil or the melted butter into a cup, then add the pressed garlic and mix.
5) Heat up a frying pan or a tawa, then brush it lightly with the garlic butter/oil (you can also cook naans in a dry frying pan/tawa). Place a prepared naan on it, one at a time, and cook it for 2 – 3 minutes on each side (or until golden brown). Place cooked naans on a plate and brush them with some more garlic butter/oil. Continue until you’ve cooked all naans. Enjoy!
This recipe has been prepared by @alishaeasycooking
WHOLEMEAL SPELT BUTTER BISCUITS
WHOLEMEAL SPELT BUTTER BISCUITS
INGREDIENTS:
- 150g Pernerka Fine Wholemeal Spelt Flour
- 150g oats
- 100g butter
- 120g icing sugar
- 1 egg
- 1 apple
- 40g finely almonds
- 1 tsp cinnamon
- Zest from one lemon
- ½ tsp bicarbonate of soda
TIPS AND TRICKS:
You can use zest from an orange instead of lemon.
INSTRUCTIONS:
1) Tip the flour into a bigger bowl, then add the bicarbonate of soda, cinnamon, oats, sugar and the finely chopped almonds. Mix well.
2) Wash and dry the apple, peel it, and coarsely grate it. Add the apple to the dry ingredients. Next, add the egg, softened butter, and the lemon zest. Knead into a compact dough. Wrap the dough in cling film and refrigerate it for 30 minutes.
3) Remove the dough from the fridge, divide it into 12 equal portions and roll each portion into a ball. Press each ball lightly into a disc.
4) Place the prepared biscuits onto a baking tray lined with parchment paper and bake in the preheated oven at 180C / 160C fan for 25 minutes.
5) Remove the biscuits from the oven, cool and serve. Enjoy!
CHOCOLATE AND ALMOND RICE FLOUR COOKIES
CHOCOLATE AND ALMOND RICE FLOUR COOKIES
INGREDIENTS:
- 270g Pernerka Fine Rice Flour
- 170g softened butter
- 180g cane sugar
- A pinch of salt
- 1/2 tsp vanilla powder/vanilla bean paste
- 2 eggs
- 180g chopped chocolate
- 50g chopped almonds
- 4g bicarbonate of soda
TIPS AND TRICKS:
You can swap almonds for pistachios or any other nuts that you like.
INSTRUCTIONS:
1) Beat the butter with the sugar until light and fluffy. Add the salt, vanilla powder or vanilla bean paste, the eggs, chopped chocolate and the chopped almonds. Mix well. Next, add the flour and the bicarbonate of soda and mix everything well until you get a homogeneous sticky dough.
2) Chill the dough in the fridge for 2 – 3 hours.
3) Remove the cookie dough from the fridge and form cookie balls from it (cca 4cm in diameter). Place the cookie balls on a baking tray and bake in the preheated oven at 175C / 155C fan for 15 – 17 minutes.
4) Let the cookies cool and enjoy!
POTATO CAKES
POTATO CAKES
INGREDIENTS:
DOUGH:
- 1kg Pernerka Plain White Flour
- 10g of fast acting dried yeast or 14g of dried active yeast
- 500ml lukewarm milk
- 1 tbsp caster sugar
- 2 whole eggs
- 300ml oil
- 2 tsp salt
NEXT:
- 500g cooked, peeled and grated potatoes
- Salt to taste
- 250g butter
- One beaten egg for glazing
- Grated cheese
TIPS AND TRICKS:
INSTRUCTIONS:
1) Prepare the dough. Bring all the dough ingredients together and knead into a smooth elastic dough. Cover and let rise in a warm place until the dough has doubled in size.
2) Once the dough has risen, preheat the oven to 180C / 160C fan. Roll the dough out into a rough rectangle which is not too thick, nor it is too thin. Top the dough with the grated potatoes and add the salt to taste. Make sure the spread the potatoes so that they cover the whole dough. Next, grate the butter onto the potatoes.
3) Fold the dough a few times on itself, so that you enclose the potatoes and the butter within it. Roll the dough out again into a thicker rectangle, and using a round glass or a cookie cutter, cut out the potato cakes. Brush the cakes with the beaten egg, sprinkle with some grated cheese and bake in the preheated oven until golden brown.
4) Serve warm or cold. Enjoy!
CARAMEL BUCKWHEAT BUNDT CAKE
CARAMEL BUCKWHEAT BUNDT CAKE
INGREDIENTS:
- 70g Pernerka Fine Wholemeal Buckwheat Flour
- 3 eggs (weight including shells 200g)
- 50g cane sugar
- 70g cornflour
- 6g baking powder
- 120ml oil
- 300g Dulce de Leche (caramel sweetened condensed milk)
- Butter and flour for greasing and flouring a bundt cake tin
TIPS AND TRICKS:
INSTRUCTIONS:
1) Grease and flour a bundt cake form, 20cm in diameter. Preheat the oven to 180C / 160C fan.
2) Separate the eggs. Whisk the egg yolks with the sugar until pale and fluffy. Use a hand mixer or a stand mixer (about 2 minutes at a high speed). Add the oil and keep whisking for another minute. Add the caramel sweetened condensed milk and mix it in until incorporated. Add the remaining ingredients and mix these in.
3) In a separate bowl, whisk the egg whites until stiff peaks form. Fold in the whisked egg whites into the prepared egg yolk mixture in two batches. The first batch will help to loosen the batter, the second batch should be folded in gently to retain as much air as possible.
4) Pour the batter into the prepared bundt cake form and bake in the preheated oven for about 35 – 37 minutes. Keep an eye on the cake as the top can brown quite fast. If this is the case, then we recommend covering the cake with some aluminium foil and continue baking until done all the way through. For doneness, perform the skewer test. Insert a clean skewer in the middle of the cake and if the skewer comes out clean, the cake is done. If the skewer’s wet, the cake needs baking longer. Put it back in the oven and check again in a few minutes time. Please remember, every oven is different and therefore you might have to adjust the baking time.
5) Once baked, gently remove the cake out of the tin straight onto a cooling rack. Place the tin on the rack upside down, gently tap it and the bundt cake should release. Lift the tin and let the cake cool. Slice and serve. Enjoy!
EASTER CAKE WITH A SURPRISE
EASTER CAKE WITH A SURPRISE
INGREDIENTS:
CAKE BATTER:
- 240g Pernerka Plain White Flour
- 120g Pernerka Fine Plain Wholemeal Flour
- 220g unsalted butter
- 200g icing sugar
- 6 eggs (separated, whites and yolks)
- 80g fresh lemon juice
- Lemon zest from one organic lemon
- 3g bicarbonate of soda
- 10g baking powder
- 3g salt
- 300g soured cream
- 100g rhubarb jam
VANILLA PASTRY CREAM:
- 500ml milk
- 6 egg yolks
- 1g salt
- 1 vanilla bean
- 80g caster sugar
- 30g Pernerka Plain White Flour
- 30g cornflour
- 420g unsalted butter
YOU WILL ALSO NEED:
- 200g small chocolate eggs
TIPS AND TRICKS:
You can choose a jam to your liking, it doesn’t have to be rhubarb jam.
INSTRUCTIONS:
1) Preheat the oven to 180C / 160C fan. Line two 20cm (max22cm) round cake tins with parchment paper.
2) Beat the butter with the sugar and the lemon zest until light and fluffy. In a separate bowl, whisk the eggs whites until soft peaks form.
3) Add the egg yolks and the lemon zest to the butter mixture and mix these in. Add the soured cream and mix again. Sift both the plain and the wholemeal flour, then add these into the butter mixture together with the bicarbonate of soda and the baking powder and mix. Next, gently fold in the whisked egg whites (in two batches).
4) Divide the batter between the cake tins. Place the tins into the preheated oven, then immediately lower the temperature to 175C / 155C fan and bake for about 30 – 40 minutes. Check the cake for doneness performing the skewer test. Once baked, remove the cakes from the tins and let them cool.
5) In the meantime, prepare the vanilla pastry cream. Pour 400ml of the milk into a medium saucepan, add the vanilla; and start warming it up on a medium high heat. In a bowl, mix the egg yolks with the remaining milk, sugar, salt, flour and the cornflour. Once the milk has just come to a boil, take it off the heat and start pouring it in a slow steady stream into the egg yolk mixture, whisking constantly so that the eggs don’t scramble. Return the mixture to the saucepan and cook for a couple of minutes over medium heat, again whisking constantly. Take the saucepan of the heat, transfer it into a heatproof bowl, cover with cling film and let it cool completely.
6) Once cooled, whisk the butter, then slowly whisk in the pastry cream until smooth and creamy.
7) Split each cake into three equal layers. Spread the jam on the first cake layer, cover with the second cake layer and pipe on some vanilla pastry cream.
8) Take three cake layers and using a large 10cm round cookie cutter, cut out the middle part of the cake (you will have three cake layers with a hole in the middle of each).
9) Cover the second cake layer with a cake layer with a hole in the middle, and pipe some more vanilla cream on it. Make sure not to pipe any cream into the actual hole. Add the remaining two layers with a hole, adding more vanilla pastry cream on each layer as you go along. Before you add the last cake layer (this will be a whole layer), add the chocolate eggs into the hole that’s been created in the middle of your cake. Cover with the last cake layer, spread some jam on the top of the cake, then add the remaining vanilla pastry cream and cover the whole cake with it (top and the sides).
10) Decorate the cake to your liking. Slice and serve. Enjoy!
MOSS (SPINACH) CAKE
MOSS (SPINACH) CAKE
INGREDIENTS:
CAKE BATTER:
- 250g Pernerka Fine Plain Wholemeal flour
- 250g spinach (puréed)
- 6g baking powder
- Lemon zest from one lemon
- Lemon juice from 1/2 a lemon
- 150g sugar
- 1 vanilla sugar
- 3 eggs
- 175ml oil
CREAM FILLING:
- 2 pots of whipping cream
- 2 pots of quark (ideally a reduced fat version)
- 16g vanilla sugar (sugar infused with either a vanilla powder or vanilla pods)
TIPS AND TRICKS:
INSTRUCTIONS:
1) Grease and flour a 22cm round cake tin and preheat the oven to 170C / 150C fan.
2) Prepare the cake batter. In a bowl, beat the eggs with the sugar until pale and fluffy.
3) Purée the spinach with a hand blender until smooth. Strain through a sieve into a separate bowl and add the spinach water into the egg-sugar mixture and mix in well.
4) Add all the remaining ingredients and mix until everything comes together into a smooth batter.
5) Pour the cake batter into a cake tin and bake in the preheated oven at 170C / 150C fan for about 30 minutes. Please note, every oven is different, so please keep an eye on the cake throughout the baking process to make sure it doesn’t burn or that it’s not undone.
6) Remove the cake from the oven, let it cool, then remove it from the tin. Cut the cake into three equal pieces with a help of a serrated knife.
7) Prepare the cream filling. First, whip the cream (make sure you don’t over whip as you won’t be able to save it). Next, add the quark and mix it in. Add the sugar and mix until all incorporated.
8) Using a palette knife, spread some of the cream filling on one part of the cake. Cover with the second part, spread some more cream filling on the top, then spread the remaining cream filling on the sides of the cake.
9) Crumble the third part of the cake into a bowl, either with your hands or with a fork/spoon. Cover the cake with the cake crumbs, the top and the sides.
10) Place the cake in the fridge for a minimum of two hours before serving.
11) You can decorate the cake with fresh fruit of your choice before serving. Enjoy!
SALTED CARAMEL MILLIONAIRE’S SHORTBREAD
SALTED CARAMEL MILLIONAIRE’S SHORTBREAD
INGREDIENTS:
SHORTBREAD:
- 240g of Pernerka flour: Fine White Spelt flour and Fine Wholemeal Spelt flour mixed in any proportion, but aim for a 50/50 split
- 80g golden caster sugar
- 175g unsalted butter, chilled and cubed
- A pinch of salt
SALTED CARAMEL:
- 397g can condensed milk
- 100g golden syrup
- 125g unsalted butter, cubed
- 1/2 – 1tsp of Himalayan/sea salt
CHOCOLATE TOPPING:
- 200g dark cooking chocolate (54% cocoa solids)
- 100g white chocolate
TIPS AND TRICKS:
- Line the baking tin in such way that you can remove the finished millionaire’s shortbread by lifting the parchment out of the tin.
- Be very careful when cooking and pouring the caramel as it will be very hot! The caramel might also splatter as it cooks, never bring your face directly over the pan!
INSTRUCTIONS:
1) Preheat the oven to 180C / 160C fan and line a 23 x 23cm ( 9″ x 9″) square baking tin with parchment paper.
2) Prepare the shortbread. Tip the flour into a food processor, then add the cubed cold butter. Pulse until the mixture resembles breadcrumbs. Next, add the salt and the sugar and pulse again until everything starts coming together.
3) Spoon the mixture into a square baking tin, spread it out, then press it with your hands as evenly as possible. You can use a back of a spoon to help you with this process. Bake in the preheated oven for 25 – 30 minutes until lightly golden on top. Remove the shortbread from the oven, leave it in the tin and set it aside whilst you prepare the salted caramel.
4) To make the salted caramel, pour the condensed milk and the golden syrup into a small pan, then add the cubed butter. Stirring constantly, start the mixture on a low heat and allow the butter to melt. Next, turn the heat up to medium to high and cook for another approx. 8 minutes, again stirring constantly; until the mixture thickens and turns into that nice golden caramel colour. Remove the pan from the heat, add the salt, mix and very gently pour the prepared salted caramel over the shortbread in the tin.
5) Cool on the counter for a short while before placing the tin in the fridge for the caramel to set. Leave in the fridge for at least one hour before moving to the next step.
6) Prepare the chocolate topping. Melt both the dark and the white chocolate, separately, over a bain-marie. Remove the baking tin from the fridge and pour the dark chocolate over the salted caramel layer. Spread the chocolate out as evenly as possible. Next, pour in the melted white chocolate; try and pour it all over the melted dark chocolate. Using a cocktail stick or a wooden skewer, swirl the white chocolate into the dark chocolate so that it creates a nice pattern. Refrigerate for an hour or until the chocolate has hardened.
7) Cut into a desired size slices and serve. Enjoy!
This recipe has been prepared by flavouЯRythm
CHICKEN & MUSHROOM PIE
CHICKEN & MUSHROOM PIE
INGREDIENTS:
FLAKY PASTRY:
- 125g Pernerka Fine Wholemeal Spelt flour
- 125g Pernerka Fine White Spelt flour
- 280g unsalted cold butter (right from the fridge)
- 120ml water
- A good pinch of salt
- 1 small beaten egg for glazing
CHICKEN & MUSHROOM FILLING:
- 6 – 8 large skinless and boneless chicken thigh fillets (diced)
- 8 – 10 smoked bacon rashers
- 8 – 10 chestnut mushrooms (sliced, quartered or whole)
- 1 small red onion
- 2 cloves of garlic
- 2 bay leaves (fresh or dry)
- A few sprigs of thyme (adjust to taste)
- 1 heaped tbsp crème fraîche (can use milk if you prefer)
- 1 tbsp Pernerka Fine White Spelt flour
- 300 – 400 ml of good chicken stock
- Olive oil
- Salt and black pepper to taste
TIPS AND TRICKS:
- The ingredients for the filling are approximate and you can adjust them based on how much filling you need for your pie dish.
- We recommend that you prepare the pastry the night before and chill it in the fridge overnight.
- Bring any pastry trimmings together, wrap them in cling film, place in a freezer bag and you can store the pastry in the freezer for about three months.
INSTRUCTIONS:
1) Prepare the flaky pastry. Tip the flour and the salt into a food processor, then add the cubed cold butter. If working with a food processor, pulse the butter through the flour a few times, until you get a crumble like mixture. (If you’re not using a food processor, tip the flour and the salt into a bowl, add the cubed butter and using a palette knife, incorporate the butter into the flour until you get a crumble like mixture.) Add the water and bring everything together to a dough. Don’t overwork the dough as this will cause the gluten to develop and you’ll end up with a chewy pastry. You want the pastry to be short and flaky.
2) Tip the dough onto a clean lightly floured surface and roll it out into a longer rectangle, e.g. 30cm x 15cm. Fold the top third down to the centre, then bring the bottom third up and over. Give the dough a quarter turn, either side; then repeat the rolling and folding process. Wrap the dough in cling film and place it in the fridge for 30 minutes. Repeat the process two more times. After the second roll and fold, wrap the pastry in cling film and chill in the fridge for at least an hour before using. We recommend that you chill the pastry overnight for the best results.
3) Chicken & mushroom filling. Dice an onion and slice the bacon rashers. Gently fry these in a little bit of olive oil until nicely browned. Add the diced chicken thighs, and fry these for about 5 minutes whilst stirring from time to time. Next add the mushrooms, and let these cook for a few minutes. Mushrooms will release some water and this will then help you to judge how much stock you’d want to add.
4) Add the bay leaves and thyme, a heaped tablespoon of crème fraîche, a tablespoon of flour, and mix well. Next, add the chicken stock. We used just enough stock to cover the chicken, but please adjust this according to how much sauce you’d like. Season with some ground black pepper and salt. We recommend that you taste the filling just before it’s done and then you season with the salt. This is because the bacon rashers and the chicken stock would add some salt to the dish and you don’t want to make it too salty.
5) Spoon the chicken & mushroom filling into a pie dish, we used 20 x 30cm one, but you can use smaller ones to make individual portions.
6) Remove the pastry from the fridge, roll it out to about 3-4cm thick, or as thick or thin as you like. Lightly brush the inner edges of the pie dish with some beaten egg. You can fix a long thin strip of the pastry to the inside of the pie dish, all around; for the pastry to stick better. Lift the pastry over the pie with a help of the rolling pin. Gently press the edges and trim with a knife. Brush the pastry with the beaten egg and dock it with a fork.
7) Bake in the preheated oven at 200C / 180C fan for about 35 – 40 minutes, or until the pastry is risen and golden brown.
8) Spoon some pie onto a plate and serve. Enjoy!
This recipe has been prepared by flavouЯRythm
RHUBARB CAKE
RHUBARB CAKE
INGREDIENTS:
CAKE BATTER:
- 40g Pernerka Fine White Spelt flour
- 80g Pernerka Fine Wholemeal Buckwheat flour
- 100g room temperature unsalted butter
- 90g cane sugar
- 1 whole egg + 2 egg yolks
- 40ml whipping cream
- 40g almond flour
- 40g chopped walnuts
- 1 heaped tsp baking powder
TO PREPARE THE RHUBARB:
- 300g rhubarb
- 1 tbsp cane sugar
- Grand Marnier
TIPS AND TRICKS:
Sprinkle the cake with some icing sugar before serving.
If you find rhubarb too tart, you can mix it together with a sweeter fruit such as strawberries.
INSTRUCTIONS:
1) Beat the butter with the sugar in a bowl until light and fluffy. Add the eggs, cream, almond flour and mix well.
2) In a bowl, mix the spelt flour with the buckwheat flour and the baking powder.
3) Add the walnuts into the wet mixture, then add the flour mixture and gently mix these in until all incorporated.
4) Blanch the rhubarb, then peel it and cut into 1cm chunks. Put the prepared rhubarb into a bowl, sprinkle with the cane sugar, then pour the Grand Marnier over it and stir.
5) Pour the cake batter into a greased and floured 20cm cake tin, add the rhubarb and bake in the preheated oven at 180C for 40 minutes. Perform a skewer test for doneness. (Insert a skewer in the middle of the cake. If the skewer comes out crumb free and clean, the cake is done. If the skewer is still a little bit wet from the batter, put the cake back in the oven for a few more minutes and then check again.)
6) Cool the cake down before slicing and serving. Enjoy!
CAKESICLES
CAKESICLES
INGREDIENTS:
CAKE BATTER:
- 125g Pernerka Semi-coarse Wheat flour
- 6g baking powder
- 50g sugar
- 8g vanilla sugar (sugar infused with vanilla pods)
- A handful of chopped chocolate
- 1 banana
- 60ml milk
- 50ml oil
CHOCOLATE GLAZE:
- 100g cooking chocolate broken into smaller pieces (high cocoa content 72%)
- 100g butter
- 100ml whipping cream
FOR DECORATION:
- Various – desiccated coconut, chocolate shavings, coloured vermicelli, decorative multi coloured chocolate beans etc.
TIPS AND TRICKS:
INSTRUCTIONS:
1) Preheat the oven to 170C / 150C fan.
2) Make the cake batter. Mix all the dry ingredients in one bowl and all the wet ingredients, but the banana, in another bowl.
3) Mix the dry ingredients together with the wet ingredients, then mash the banana and add it to the batter. Mix again.
4) Fill in the cakesicle moulds and bake the cakes in the preheated oven for about 10 minutes. (Please note, the baking time depends on the size of the moulds. Please refer to the instructions on the actual cake moulds. If you don’t have the cakesicle moulds, you can bake the cake batter in a loaf tin for about 20 minutes. The cake loaf then needs to be sliced into rectangle shaped pieces.) For the doneness, perform a skewer test. Insert a clean skewer in the middle of the cakes. If the skewer comes out clean, the cakes are baked. If not, put the cakes back in the oven for a couple more minutes and then test them again.
4) Make the chocolate glaze. Put the butter and the whipping cream in a heatproof bowl, then place the bowl in a microwave for 40 seconds. Remove the bowl from the microwave, add the chocolate and keep stirring until the chocolate melts.
5) Dip the tip of the cakesicle sticks into the melted chocolate, then gently insert them into the baked cakesicles. This will ensure that the sticks are firmly in place and won’t fall out when the cakesicles are being eaten.)
6) Dip the cakesicles into the melted chocolate, then decorate to your taste. Place the cakesicles in the fridge for the chocolate to harden, then serve. Enjoy!
RICE FLOUR PANCAKES
RICE FLOUR PANCAKES
INGREDIENTS:
PANCAKE BATTER:
- 160g Pernerka Fine Rice flour
- 160g natural yoghurt
- 30g vanilla sugar (caster sugar infused with vanilla pods)
- 10g baking powder
- 3 eggs
NEXT:
- Clarified butter for frying
- Your favourite jam or a maple syrup
TIPS AND TRICKS:
These pancakes taste delicious with seasonal fruit and natural yoghurt, too.
INSTRUCTIONS:
1) In a bowl, mix the rice flour with the baking powder and the sugar. Add the yoghurt, eggs and mix everything together with a balloon whisk into a smooth batter. Set aside for about 15 minutes.
2) Heat a pancake pan, then add some clarified butter and wait for it to melt a little. When the butter starts foaming, spoon the pancake batter into the pan (circa 8cm in diameter for each pancake), then gently fry the pancakes on both sides (about 3 minutes on each side). Leave a sufficient space between the pancakes as they’ll expand a little bit whilst they’re frying.
3) Spread some jam onto the pancakes and serve immediately. Enjoy!
WHOLEMEAL RYE PANCAKES WITH WHEAT GERM
WHOLEMEAL RYE PANCAKES WITH WHEAT GERM
INGREDIENTS:
PANCAKE BATTER:
- 250g Pernerka Fine Wholemeal Rye flour
- 500ml plain kefir
- 30g wheat germ
- 2 small eggs
- 7g bicarbonate of soda
- 1 tsp salt
- Clarified butter for frying
AVOCADO TOPPING:
- 1 avocado
- 1 Gervais cheese or cottage cheese
- 1 clove of garlic
- 1 tbsp chopped parsley
- salt
TIPS AND TRICKS:
If you don’t like a savoury topping for your pancakes, you’re welcome to use a jam or any other sweet spread/topping that you like.
INSTRUCTIONS:
1) Tip the flour, salt, bicarbonate of soda and the wheat germ into a big bowl and mix.
2) Add the kefir, eggs and using a balloon whisk bring all the ingredients together to a smooth batter. Leave the batter to rest for 10 minutes.
3) Heat a pancake pan, then add some clarified butter and wait for it to melt a little. When the butter starts foaming, spoon the pancake batter into the pan (circa 8cm in diameter for each pancake), then fry the pancakes on both sides (about 2 minutes on each side). Leave a sufficient space between the pancakes as they’ll expand a little bit whilst they’re frying.
4) Prepare the avocado topping. Cut the avocado in half, remove the stone and spoon the flesh out of the skin into a bowl. Mash the avocado with the fork, add the soft cheese, minced garlic, chopped parsley and salt. Mix well.
5) Spoon some of the avocado topping on the pancakes, top with your favourite vegetables and serve. Enjoy!
BUCKWHEAT PANCAKES
BUCKWHEAT PANCAKES
INGREDIENTS:
- 100g Pernerka Fine Wholemeal Buckwheat flour
- 250ml coconut milk
- 50g oats
- 2 eggs
- 20g honey
- Clarified butter for frying
TIPS AND TRICKS:
If you’re using quark or cottage cheese to decorate your pancakes, we recommend that you add a little bit of coconut milk into it and mix it well, then use it. This way, you’ll enhance the already present coconut flavour.
INSTRUCTIONS:
1) Tip the oats into a medium sized bowl, then por in the coconut milk. Stir and leave the mixture to rest for a while so that the oats can soften a little bit.
2) Next, add the eggs, flour and the honey and using a baloon whisk, mix everything together until all ingredients come together and you’re left with a smooth batter.
3) Heat a pancake pan, then add some clarified butter and wait for it to melt a little. When the butter starts foaming, spoon the pancake batter into the pan (circa 8cm in diameter for each pancake), then fry the pancakes on both sides (about 2 minutes on each side). Leave a sufficient space between the pancakes as they’ll expand a little bit whilst they’re frying.
4) Decorate the pancakes with a quark, a choice of fruit and a drizzle of honey.
PROTEIN PANCAKES
PROTEIN PANCAKES
INGREDIENTS:
- 30g Pernerka Fine Wholemeal Spelt flour
- 3 egg whites
- 30g chocolate protein (powder)
- 5g baking powder
- Coconut oil
TIPS AND TRICKS:
The protein pancakes go well with any seasonal fruit or a marmelade, quark, yoghurt or they taste great plain drizzled with a maple syrup.
INSTRUCTIONS:
1) In a bowl, mix the flour with the chocolate protein and the baking powder.
2) In a separate bowl, whisk the egg whites until stiff peak.
3) Add the dry ingredients into the whisked egg whites and gently, but thoroughly, combine the two mixtures.
4) Heat a pancake pan, add some coconut oil, then pour in the batter to make pancakes (you should get five). Don’t put the pancakes too close together as they will spread during cooking. Fry on both sides and serve. Enjoy!
CRÊPES WITH COCONUT SUGAR AND FRUIT
CRÊPES WITH COCONUT SUGAR AND FRUIT
INGREDIENTS:
FOR THE CRÊPES:
- 100g Pernerka Fine Rice flour
- 2 eggs
- 180ml whole milk
- 1 tsp coconut sugar
- ¼ tsp lemon zest
- A pinch of salt
- Clarified butter for frying
FOR THE COCONUT SUGAR:
- 2 tbsp coconut sugar
- ½ tsp of cinnamon
TO FINISH WITH:
- Fresh fruit (raspberries, blackcurrants, etc.)
- Coconut flakes
- Your favourite jam
TIPS AND TRICKS:
Crêpes taste great filled with whipped cottage or ricotta cheese.
INSTRUCTIONS:
1) Put the flour, eggs, milk, sugar, lemon zest and salt in a blender and blend thoroughly until you get a smooth batter.
2) Heat a medium-sized frying pan and add a little bit of the clarified butter. Pour some of the pancake mixture into the frying pan and swirl it around so that it covers the bottom of the pan evenly. When the edges are peeling away from the sides of the pan, shake it to see if the crêpe easily releases. If not, cook it for a little bit longer. Flip and cook the other side. Remove from the pan and set aside to cool. Continue with the remaining batter (you should get 4 crêpes).
3) Working with one crêpe at a time, spread some jam on it and sprinkle some coconut sugar. Roll the crêpe up or fold it into a half and then half again. The crêpe will be in the shape of a triangle (see the picture).
4) Finally, garnish the crêpes with the coconut flakes and fresh fruit of your choice. Enjoy!
STRAWBERRY DUMPLINGS
STRAWBERRY DUMPLINGS
INGREDIENTS:
DUMPLINGS
- 70g Pernerka Fine Wholemeal Spelt flour
- 40g icing sugar
- 200g soft cottage cheese
- 1 egg
- Strawberries for dumplings (approx. 9 pcs)
SAUCE
- Puréed strawberries
TIPS AND TRICKS:
You can use other seasonal soft fruit that’s available.
INSTRUCTIONS:
1) Make the dough. Tip the flour into a bowl, then add the cottage cheese, egg and the sugar. Bring everything together until you get a smooth, but sticky dough. Cover the bowl and let the dough rest for a while.
2) Prepare the sauce. Blend the strawberries in a blender until smooth. Set the sauce aside.
3) Divide the dough into nine equal portions and form these into balls. Flatten each ball a little bit in your hands, place a strawberry in the middle and wrap the dough around the strawberry until completely sealed. Place the dumplings onto a floured plate/kitchen worktop.
4) Fill a medium sized cooking pot with water and bring it to a boil. Gently add the dumplings and cook them for about six minutes, the dumplings should come up to the surface.
5) Serve warm with the strawberry purée. Enjoy!
VANILLA CREAM-FILLED DOUGHNUTS WITH CHOCOLATE GLAZE
VANILLA CREAM-FILLED DOUGHNUTS WITH CHOCOLATE GLAZE
INGREDIENTS:
DOUGH:
- 330g Pernerka Plain White flour
- 80ml lukewarm milk
- 3 egg yolks
- 1 whole egg
- 7g dried fast action yeast
- 4g salt
- 40g sugar
- 2g vanilla powder or vanilla bean paste
- Lemon zest from 1/2 a lemon
- 3ml Rum
- 80g unsalted butter
VANILLA CREAM:
- 350ml whole milk
- 90g caster sugar
- 50g vanilla pudding in powder
- 2 egg yolks
- 20ml Rum
- 100g unsalted butter
CHOCOLATE GLAZE:
- 170g icing sugar
- 30g cocoa powder
- 2g salt
- 50 – 60ml water
TIPS AND TRICKS:
If you don’t have an access to a vanilla pudding powder, you can simply make the traditional vanilla pastry cream. The choice when it comes to the filling is yours and you can fill your doughnuts with your favourite filling.
INSTRUCTIONS:
1) In a bowl, beat the butter with the sugar, lemon zest and vanilla powder until pale and light. Add the egg yolks and the whole egg and beat these in. Mix the fast action yeast with the milk, then pour the mixture into the bowl with the beaten butter and eggs. Next, sift the flour in, then add the salt, Rum and knead into a dough. Cover the bowl and leave the dough to prove in a warm place.
2) Make the vanilla cream. Pour 2/3 of the milk into a saucepan and start heating it up. In the meantime, mix the vanilla pudding powder with the remaining milk (1/3), the sugar and the egg yolks. When the milk is hot enough, pour the vanilla pudding mixture in and keep stirring until you get a smooth thick cream. Take the saucepan off the heat and place some cling film over the vanilla cream (on contact) so that a skin doesn’t form. Cool the cream down.
3) Whisk the cooled vanilla cream with the butter and the Rum. Spoon the cream into a piping bag fitted with a nozzle and set aside.
4) Tip the risen dough onto a floured surface and roll it out to about 12mm thick. Using a glass or a larger round cookie cutter, cut out circles from the dough. Place the dough circles onto a floured tray, floured side up (from the surface), cover and let them rise again.
5) Fry the doughnuts in the oil on both sides. Let cool, then fill the doughnuts with the vanilla cream.
6) Make the chocolate glaze. Put all the ingredients into a bowl and whisk until combined and smooth. Dip one side of the doughnut into the glaze. Let the glaze set a little bit before serving. Enjoy!
VEGAN MINI BUNDT CAKES
VEGAN MINI BUNDT CAKES
INGREDIENTS:
- 200g Pernerka Semi-coarse Wheat flour
- 6g baking powder
- 1/2 tsp cinnamon
- 1.5 tbsp cacao powder
- 1 tsp bicarbonate of soda
- 150g sugar
- 1/2 tsp orange zest
- 2 tsp ginger cake spices (or ground mixed spice)
- 200ml water or a plant-based milk
- 5 tbsp vegetable oil
- 100g apple purée
TIPS AND TRICKS:
Skewer test. Insert a clean skewer in the middle of a cake and if it comes out clean, then the cake is done. If there’s crumbs on the skewer, then place the cakes back in the oven for a few minutes and then check again.
INSTRUCTIONS:
1) Preheat the oven to 180C / 160C fan. Grease and flour a 12 mini bundt cake tin or 12 individual mini bundt cake molds. If you’re using a silicone tin, you don’t have to grease and flour it.
2) Tip all the dry ingredients into a bigger bowl – the flour, baking powder, bicarbonate of soda, sugar, cacao powder and the ground spices. Mix well.
3) Next, pour in the liquids – the water, oil and the apple purée. Mix everything together until well combined and you’re left with a smooth batter.
3) Spoon the prepared batter into the tins and bake them in the preheated oven for about 20 minutes. Perform the skewer test to make sure the cakes are baked.
4) Cool the mini bundt cakes on a cooling rack before serving. Enjoy!
BLACK RYE BREAD
BLACK RYE BREAD
INGREDIENTS:
- 250g Pernerka Fine Wholemeal Rye flour
- 250g Pernerka Fine Plain Wholemeal flour
- 7g dried yeast
- 9g salt
- 40g black cacao or cocoa powder
- 10g cumin seeds
- 350g lukewarm water
- 30g oil
- 40g honey
TIPS AND TRICKS:
INSTRUCTIONS:
1) Sift all the flour into a bowl, then add the cumin seeds, salt, the black cacao or cocoa powder and mix well.
2) Tip the dried yeast into the water, add the honey and stir. Pour the yeast mixture to the dry ingredients together with the oil.
3) Knead to a dough, cover and let it rise for at least two hours. Once the time’s up, knead the dough again for a short while, then cover it back up again and let it prove until doubled in size.
4) Tip the risen dough onto a clean worktop, shape it into a looser log, then place it into a greased loaf tin. Cover and let it prove again until doubled in size.
5) Preheat the oven to 250C / 230C fan. Put the bread in the oven, then immediately reduce the temperature to 240C / 220C fan and bake the bread for about 30 minutes.
6) Once baked, remove from the oven, cool down on a wire rack, slice and serve. Enjoy!
PUFF PASTRY
PUFF PASTRY
INGREDIENTS:
BUTTER DOUGH:
- 100g Pernerka Fine White Spelt flour
- 250g unsalted butter
WATER DOUGH:
- 250g Pernerka Plain White flour
- 1 egg yolk
- 120ml water
- 1 tbsp vinegar
- 1 tsp salt
- 1 tbsp rum
- 1 tbsp oil
TIPS AND TRICKS:
You can wrap the puff pastry and keep it in the fridge for about a week. You can also freeze it, in which case it will last for a good few months. If you do decide to freeze it, make sure it is stored correctly as it cannot come into direct contact with frost.
INSTRUCTIONS:
1) First, prepare the butter dough. Bring the flour and the butter together into a dough, make sure you don’t over-knead it; cover in cling film and chill in the fridge.
2) The water dough is best prepared in a stand mixer. Put all the ingredients in the stand mixer bowl, attach the dough hook and knead to a dough for about five minutes. Place the dough into a clean bowl, cover and chill in the fridge.
3) After an hour, remove both the butter and the water dough from the fridge and roll them out. Place the butter dough in between two parchment sheets and roll into a rectangle. Repeat with the water dough.
4) Place the rolled butter dough on top of the rolled water dough and fold. Bring the left side of the dough to the middle then fold the right side of the dough over the left side (it will look like a closed book).
5) Cover the folded dough in some cling film and place in the fridge for 30 minutes. Repeat the process two more times.
6) You can work use the prepared puff pastry straight away, but it’s best to keep it in the fridge overnight.
MINCED MEAT PASTIES
MINCED MEAT PASTIES
INGREDIENTS:
DOUGH:
- 300g Pernerka Plain White flour
- 1 tsp salt
- 50ml oil
- 200ml milk
- 21g fresh yeast or 7g dried yeast
- 1 tsp sugar
FILLING:
- 150g minced meat of your choice
- ½ finely chopped onion
- 1 tomato
- Salt
- Black pepper
- 1 clove of garlic
- Herbs of your choice, e.g., basil, oregano, thyme etc.
- 2 tbsp ketchup
- Grated Edam cheese
TO FINISH WITH:
- 1 egg for glazing
- Sesame seeds
TIPS AND TRICKS:
Minced meat pasties go well with soured cream mixed with chives.
INSTRUCTIONS:
1) In a bowl, mix the yeast with one teaspoon of sugar and a little bit of lukewarm milk (circa 5 tablespoons). Set aside and leave the yeast to activate for about 15 minutes.
2) Tip the flour into another bowl, pour in the milk and the oil, then add the salt and the activated yeast mixture. Knead to a dough. Please note that this dough can be slightly sticky. Cover the bowl and let the dough rise in a warm place for about 45 minutes.
3) Whilst waiting, prepare the filling. Fry the onion, then add the minced meat, herbs, garlic and fry everything together for a short while. Add the ketchup, mix well and set the mixture aside.
4) Tip the risen dough onto a lightly floured worktop and roll it out to 0.5cm thick. Divide the dough into approximately 16 squares. Spoon some meat mixture into the middle of each square, then sprinkle with some grated Edam cheese. Fold one end of the pastry over the filling and press to seal the pasty, you can also use a fork to crimp the edges. Alternatively, you can take all four corners, pull them up a little, bring them together and press slightly to spread the filling (shape as seen in the picture).
5) Place the prepared pasties on a baking tray/sheet, brush with the beaten egg and sprinkle with some sesame seeds.
6) Bake in the preheated oven at 170C / 150C fan for about 20 minutes. Enjoy.
BLUEBERRY AND WHITE CHOCOLATE MUFFINS
BLUEBERRY AND WHITE CHOCOLATE MUFFINS
INGREDIENTS:
- 300g Pernerka Fine Plain Wholemeal flour
- 150g sugar
- 1 sachet (12g) baking powder
- 3 eggs
- 100ml oil
- 300g natural yoghurt
- 200g chopped white chocolate
- 200g bluberries
TIPS AND TRICKS:
- You can use different fruit such as strawberries.
- To make sure that the cupcakes are baked, perform a skewer test. Insert a clean skewer in the middle of a cupcake and if it comes out clean, then the cupcakes are done. If there’s crumbs on the skewer, then place the cupcakes back in the oven for a few minutes and then check again.
INSTRUCTIONS:
1) Beat the eggs with the sugar until light and pale (circa 5 minutes).
2) Slowly pour in the oil, yoghurt, then add the flour mixed with the baking powder, and mix well until all combined. The batter should be on the thick side.
3) Add the chopped white chocolate and blueberries and gently fold these in with a spatula/wooden spoon.
4) Prepare a muffin tin and line it with muffin cases. Spoon the batter into each case approximately ¾ full.
5) Bake in the preheated oven at 170C for about 20 minutes. Leave the muffins to cool before serving. Enjoy!
PISTACHIO CUPCAKES
PISTACHIO CUPCAKES
INGREDIENTS:
CUPCAKE BATTER:
- 160g Pernerka Plain White flour
- 1 sachet baking powder (13g)
- A pinch of salt
- 95g softened butter
- 2 eggs
- 160g caster sugar
- 96ml buttermilk
- 2 tbsp (55 g) pistachio paste
CUPCAKE FROSTING:
- 250g Mascarpone cheese
- 250ml whipping cream
- 15g icing sugar
- 1 tbsp pistachio paste
TIPS AND TRICKS:
INSTRUCTIONS:
TO MAKE CUPCAKES:
1) Prepare a 12 hole cupcake tin and line it with cupcake cases. Preheat the oven to 170C / 150C fan.
2) Sift the flour into a bigger bowl, then add the baking powder, a pinch of salt and mix.
3) Put the softened butter into a stand mixer bowl and lightly mix it with the paddle attachment. Add the egg, sugar, buttermilk and the pistachio paste and mix well until all incorporated. Next, start adding the dry ingredients little at a time, and keep mixing until all combined. You can also incorporate the flour using a spatula or a wooden spoon.
4) Spoon the cupcake mixture into prepared cupcake cases, about 2/3 full. Bake in the preheated oven for 25 minutes. To make sure that the cupcakes are baked, perform a skewer test. Insert a clean skewer in the middle of a cupcake and if it comes out clean, then the cupcakes are done. If there’s crumbs on the skewer, then place the cupcakes back in the oven for a few minutes and then check again.
5) Remove the baked cupcakes from the oven and leave them to cool directly in the cupcake tin.
TO MAKE FROSTING:
1) The important thing is to work with the same amount of Mascarpone cheese and whipping cream. What works for me is to whip both the Mascarpone cheese and the whipping cream together. Remove both from the fridge just before you’re about to use them, weigh them, add to a bowl , then add the icing sugar and the pistachio paste and start whisking with a hand mixer at low speed, quickly increasing the speed to high. As soon as you see the frosting getting thicker, switch the mixer off otherwise the frosting will curdle and you won’t be able to fix it. I prefer sugar free frosting as I like the taste of the cream, but you can adjust the sugar to taste. Please bear in mind though that the more sugar you add the thinner the frosting will become.
This recipe has been prepared by @LelisCupcakes
BRETON BUTTER CAKE WITH PRUNE FILLING
BRETON BUTTER CAKE WITH PRUNE FILLING
INGREDIENTS:
PASTRY:
- 300g Pernerka Fine Wholemeal Buckwheat flour (plus extra flour for dusting)
- 200g cane sugar
- 1 sachet vanilla sugar or 8g of vanilla sugar
- 2 tbsp rum
- 6 egg yolks
- 1/4 tsp salt
- 200g unsalted butter
FILLING:
- 200g prunes
- Approximately 100ml water or black tea
- Cinnamon to taste
NEXT:
- Butter to grease a cake tin
- 1 egg and 3 tbsp milk (egg wash)
TIPS AND TRICKS:
Make sure that you don’t over-knead the pastry as you want it to be nice and short, i.e. flaky and crumbly. If you were to knead the pastry for too long, the gluten would start to develop and your pastry would be chewy.
INSTRUCTIONS:
1) In a bowl, soak the prunes in the black tea or water. Once soft, add the cinnamon and blitz it into a paste.
2) Bring all the pastry ingredients together into a dough. Wrap the dough in cling film and chill in the fridge for 30 minutes.
3) Divide the dough into two parts, one part should be slightly bigger than the other one to cover the base, the smaller part will cover the filling. Roll the bigger dough part first and transfer it into a greased cake tin with a removable base (28cm in diameter). Gently guide the dough in with your fingers, leaving about 0.5cm edges. Smooth the dough with your fingers. You can place a little bit of cling film on the pastry to help you with this.
4) Spoon the filling into the base, then roll out the smaller dough part and place it on the top and press into place with your fingers. Glaze the top with the egg wash.
5) Using a kitchen knife, decorate the top pastry by gently scoring it.
6) Bake in the preheated oven at 180C (max 185C) / 160C fan for about 35 minutes or until golden brown.
7) Run a knife all around the inside of the tin to loosen the cake from it, then let it cool completely before removing it. Slice, serve and enjoy!
SPELT PLAITED BUNS
SPELT PLAITED BUNS
INGREDIENTS:
- 500g Pernerka Fine White Spelt flour
- 300ml milk
- 1 sachet active dried yeast (7g)
- 10g salt
- 60g softened butter
- 1 egg
- 2 onions
- 1 tbsp cane sugar
TIPS AND TRICKS:
You can replace the fried onions in the braids with olives, sun dried tomatoes in oil; or you can keep them plain.
INSTRUCTIONS:
1) Mix the dried yeast with about 100ml of lukewarm milk and leave it to activate for a short while.
2) Meanwhile, fry the finely chopped onions in a spoonful of butter and add the cane sugar just before the end to let the onions caramelise a little bit. Move the fried onions from a frying pan into a bowl and allow to cool.
3) Sift the flour into a stand mixer bowl, add the activated yeast mixture, the remaining milk, salt, butter and eggs and knead to a dough at a low speed for about 10 minutes (dough hook attachment).
4) Add the cooled onions and knead these in lightly. Cover the bowl and let the dough rise in a warm place for 30 – 40 minutes or until doubled in size.
5) Tip the risen dough onto a lightly floured workspace and divide it into 12 equal pieces. Roll each piece into a rope, about 1cm wide. Cut the rope into three long strands, leaving the top of the rope uncut, and braid the dough into a plaited bun. Repeat for all 12 pieces.
6) Put the plaited buns on a baking sheet with lined with parchment paper, cover them with a cloth and let them rise for another 30 minutes. Before baking, spray the plaited bun with some water.
7) Bake at 230C / 210C fan for about 10 minutes or until golden brown. Enjoy!
LUSSEKATER (SWEDISH SAFFRON BUNS)
LUSSEKATER (SWEDISH SAFFRON BUNS)
INGREDIENTS:
- 750g Pernerka Fine White Spelt flour
- 100g caster sugar
- 1 sachet dried yeast
- A pinch of salt
- A pinch of saffron
- 150g butter
- 500ml milk
- 250g quark (strained, not with the liquid)
- Raisins
- A beaten egg for glazing
TIPS AND TRICKS:
If you cannot get the saffron, you can replace it (for colour) with turmeric powder, but we would recommend using saffron where possible.
INSTRUCTIONS:
1) Melt the butter, add the milk and stir.
2) Add the yeast and the saffron into a bowl, then add the butter-milk mixture and mix well. Add the quark, sugar, salt and mix again. Next, add the flour and knead to a smooth dough. Cover and leave it to prove for about 45 minutes.
3) Once the dough has risen, tip it onto a clean workspace and divide it into 40 equal pieces. Roll each piece into a long rope “snake”. You might need to stretch the dough a couple of times as it tends to spring back. Spiral the ends, one at the time and in the opposite direction, to form a “scrolled” S. Place the prepared lussekaters onto a baking tray lined with parchment paper, brush them with a beaten egg and decorate with the top and the bottom spirals with some raisins.
4) Bake in the preheated oven at 220C / 200C fan for about eight minutes. Enjoy!
WHOLEMEAL ENGLISH MUFFINS
WHOLEMEAL ENGLISH MUFFINS
INGREDIENTS:
- 500g Pernerka Fine Wholemeal Spelt flour
- 250ml milk
- 1 egg
- A handful of chopped herbs (e.g., basil, oregano, thyme)
- ½ tsp ground cumin
- 2 tbsp oil
- 1 tsp sugar
- 1 tsp salt
- 1 sachet active dried yeast
TIPS AND TRICKS:
Slice the English muffin horizontally, then top one half with your favourite salad, tomatoes, bacon or a fried egg. Cover with the other half and bon appétit!
INSTRUCTIONS:
1) Prepare the yeast mixture. Pour the milk into a large bowl, add the dried yeast, sugar, half of the flour (250g) and mix well until you get a runny smooth batter. Cover the bowl and leave the yeast to activate.
2) Meanwhile, tip the remaining flour into a separate bowl, add the salt, ground cumin, chopped hers, the egg and oil and mix well. Once the yeast has activated, pour the yeast mixture in and knead to a dough. You can knead the dough by hands, but we would recommend using a stand mixer, fitted with dough hook, first.
3) Let the mixer knead the dough at a medium speed for about 10 minutes, or until it comes together and becomes less sticky. Next, tip the dough onto a floured worktop and continue kneading for additional 10 minutes until you get a smooth dough.
4) Place the dough back into a bowl, cover it with a kitchen towel and leave it to prove in a warm place for an hour.
5) After an hour, tip the dough onto a floured worktop and roll it out to 1cm thick. Use a round glass or a round cookie cutter and cut out 14 circles. Cover the dough circles and let them rise for additional 30 minutes.
6) Cook the prepared muffins in a frying pan, approx. five minutes on each side.
7) Slice the cooked muffins in half, top with your favourite filling and enjoy!
OLIVE SPIRALS FROM BUCKWHEAT GARLIC DOUGH
OLIVE SPIRALS FROM BUCKWHEAT GARLIC DOUGH
INGREDIENTS:
- 300g Pernerka Fine Wholemeal Buckwheat flour
- 1 tsp sugar
- A pinch of salt
- 20g fresh yeast or 6g dried yeast
- 1 tsp baking powder
- 100ml milk
- 100ml warm water
- 2 tbsp olive oil
- 4 cloves of garlic
- Green and black olives
- Coarse salt for sprinkling
TIPS AND TRICKS:
- You can use sun-dried tomatoes in olive oil instead of olives.
- You can use 150g of Pernerka Fine Plain Wholemeal flour and 150g Pernerka Coarse Wheat flour instead of the buckwheat flour.
INSTRUCTIONS:
1) If using fresh yeast, mix it with the sugar and the warm milk, and leave it to activate for about 15 minutes. If using dried active yeast, the process is the same. If using dried instant yeast, you can mix it directly with the rest of the ingredients and knead a dough straight away.
2) Tip the flour into a bowl, then add the salt, baking powder, olive oil, pressed garlic and the yeast mixture. Next, add the warm water and bring all the ingredients together into a ‘runny’ dough. Sprinkle the dough with some flour, cover and let it rise in a warm place for an hour.
3) After an hour, sprinkle the dough with some more flour and knead it until it comes together and it’s soft and pliable. Tip the dough onto a clean floured workspace, roll it out and cut out eight long strips. Put olives on a wooden skewer, alternate between green and black, take one strip of the dough and twist it around the olives. Continue until you’ve used all the dough, you should get eight portions (skewers). Brush the dough spirals with a beaten egg yolk and sprinkle with some coarse salt.
4) Bake in the preheated oven at 200C / 180C fan for about 20 minutes or until golden brown.
5) Olive spirals go well with a garlic dip. Enjoy!
SEED CRACKERS
SEED CRACKERS
INGREDIENTS:
- 150g mixed seeds (poppy seeds, pumpkin seeds, sunflower seeds, flax seeds, hemp seeds, sesame seeds etc.)
- 30g oats
- 70g Pernerka Fine Plain Wholemeal flour (or Pernerka Fine Wholemeal Spelt flour)
- ½ tsp baking powder
- 4 tbsp olive oil (can be herb infused which works the best for this recipe)
- 4 tbsp cold water
- 1 tsp honey
- A pinch of salt
- A pinch of black pepper
TIPS AND TRICKS:
- If you like cheese, you can sprinkle some on the crackers before you bake them. You can use hard cheese such as Cheddar, Parmesan or Pecorino etc.
- You can add herbs to the dough such as ground cumin, sweet paprika, herbs de Provence, thyme, rosemary etc.
INSTRUCTIONS:
1) In a bowl, mix the seeds with the oats, next add the water, oil, honey and mix until all combined. Set aside for 10 minutes.
2) Next, add the dry ingredients and mix these in. The dough should be dry, but it shouldn’t crumble, it should keep together if pressed. If the dough is crumbling, add one or two additional tablespoons of cold water.
3) Place the dough between two sheets of baking paper and roll it out thinly. You can bake the dough as one big piece, then break it into various shapes after baking. Otherwise, you can use a dull knife and cut it into desired shapes before baking. If you decide to go with this option, space the crackers out on a baking tray so that there is a bit of a gap between each to prevent them from sticking together.
4) Preheat the oven to 175C / 150C fan and bake for 15 – 20 minutes or until golden brown. Enjoy!
YORKSHIRE PUDDINGS WITH A TWIST
YORKSHIRE PUDDINGS WITH A TWIST
INGREDIENTS:
- 124g Pernerka Fine Wholemeal Rye flour
- 32g Pernerka Fine White Spelt flour
- 5 large eggs
- 225ml milk
- 2 tbsp finely grated Parmesan cheese
- A good pinch of sea salt or pink Himalayan salt
- 1 tbsp fresh rosemary
- Oil for cooking
TIPS AND TRICKS:
- You can cool the Yorkshire puddings and keep them in the freezer for up to a month. Next time you want to serve them, simply reheat them in the oven.
- Experiment with different flavours. As an idea, you can try flavours such as chilli, apple and Cheddar cheese, garlic and sea salt, baked chestnuts etc.
INSTRUCTIONS:
1) Prepare a 12 cup muffin tray by pouring a little bit of cooking oil into each hole to cover the bottom evenly. Preheat the oven to 230C / 210C fan together with the prepared tray. By the time the oven has been heated to the right temperature, the oil will be the hot enough for you to use.
2) Meanwhile, prepare the batter for the puddings. Add the flour into a clean bowl and gently mix it around with a balloon whisk to get rid of any big lumps. Add the eggs and keep mixing until they’ve been incorporated and you’re left with a smooth paste. Gradually add the milk and keep mixing until you’re left with smooth pourable batter.
3) Pour half of the batter into a jug, add the grated parmesan cheese and mix well. You can also season the batter with some salt and black pepper.
4) Pour the remaining half of the batter into another jug, add the salt and the rosemary and mix well.
5) Remove the hot tray from the oven, using oven gloves as the tray will be very hot, and quickly, but carefully; evenly pour the parmesan batter into six holes. Repeat with the salt and rosemary batter. The batter should start sizzling as soon as it hits the oil. Place the tray back into the oven and bake for 20 – 25 minutes. The puddings should puff up and be nicely browned. Don’t open the oven during baking as the puddings might collapse or not rise as much as they should.
6) Remove the baked Yorkshire Puddings from the oven and serve straight away. Enjoy!
This recipe has been prepared by flavouЯRythm
WHOLEMEAL RYE COOKIES WITH CHOCOLATE BUTTERCREAM AND ORANGE MARMALADE
WHOLEMEAL RYE COOKIES WITH CHOCOLATE BUTTERCREAM AND ORANGE MARMALADE
INGREDIENTS:
PASTRY:
- 150g Pernerka Fine Wholemeal Rye flour
- 80g fine almond flour
- 100g icing sugar
- 5g baking powder
- 2g salt
- 120g unsalted butter
- 50g maple syrup
- 1g vanilla bean paste
CHOCOLATE BUTTERCREAM:
- 100g unsalted butter
- 4g cinnamon
- 100g dark cooking chocolate (64% cocoa solids)
NEXT:
- Orange marmalade
- 150g milk chocolate buttons
TIPS AND TRICKS:
INSTRUCTIONS:
1) In a stand mixer bowl (we used a stand mixer fitted with paddle attachment), beat the softened butter with the maple syrup, salt, icing sugar and the vanilla bean paste.
2) Sift the wholemeal rye flour, the almond flour and the baking powder into a clean bowl. Add the dry ingredients to the butter mixture and mix well until all combined. Cover the bowl and chill in the fridge.
3) Remove the pastry from the fridge, split it into three equal parts and shape each part into a 4 – 5cm long roll. Wrap each roll in cling film and place in the fridge.
4) Once the rolls have been chilled, remove them from the fridge, unwrap and using a knife, cut approx. 3mm thick circles. Place the pastry circles onto a baking sheet.
5) Bake in the preheated oven at 180C for about 10 – 12 minutes or until golden brown.
6) Place a chocolate button on every other cookie whilst still warm (this will be the top of the entire cookie once sandwiched with some marmalade or chocolate buttercream). Leave the cookies to cool.
7) Make the buttercream. Melt the chocolate in a bain-marie (water bath) and leave it to cool. Beat the chocolate with the softened butter and the cinnamon in a stand mixer bowl or with a hand whisk/mixer.
8) Add either the chocolate buttercream or the orange marmalade on the plain cookies and sandwich them together with the cookies with the chocolate buttons. Decorate to your liking and serve. Enjoy!
MINCE PIES
MINCE PIES
INGREDIENTS:
FOR THE PASTRY:
- 140g Pernerka Fine White Spelt flour
- 140g Pernerka Fine Wholemeal Spelt flour
- A pinch of salt
- ½ tsp cinnamon
- 3 tbsp caster sugar, plus extra for sprinkling
- Orange zest to taste (optional)
- 195g cold unsalted butter, cubed
- 4 tbsp cold water (ideally chilled from the fridge)
- 1 small beaten egg for glazing
FOR THE FILLING:
- 1 large jar of your favourite mince meat (or you can make your own at home)
- Orange zest to taste (optional)
TO FINISH OFF WITH:
- Icing sugar for dusting
TIPS AND TRICKS:
Make sure that you don’t over-knead the pastry as you want it to be nice and short, i.e. flaky and crumbly. If you were to knead the pastry for too long, the gluten would start to develop and your pastry would be chewy.
INSTRUCTIONS:
1) Make the pastry. Sift the flour into a food processor bowl, add the sugar, cinnamon, orange zest and the cold butter. Pulse until you get a crumb like mixture. This usually doesn’t take long. Add a tablespoon of cold water at a time, pulsing between each addition. The mixture should start falling on itself and when it does, tip it onto a clean surface and bring it together into a smooth pastry. Wrap in cling film and chill in the fridge for an hour as a minimum.
2) Preheat the oven to 190C / 170C fan.
3) Take the pastry out of the fridge, unwrap it and roll it on a clean flat surface to about 3mm thick.
4) First, cut out 12 round bases, approx. 10cm in diameter, and place them into a 12 cupcake/muffin tray. Put about 1 tbsp of mince meat into each. Brush the edge of each of the bases with some beaten egg.
5) Gather the remaining pastry, bring it together, roll it out again to the same thickness and cut out round lids, 7cm in diameter. Press the lids on top of the bases to seal the pies. Brush with the beaten egg, sprinkle with some caster sugar and make a small cross slit in the pies’ lids.
6) Bake in the preheated oven for 18 – 20 minutes or until golden brown. Leave the mince pies to cool before removing them from the tray. Dust with some icing sugar before serving. Enjoy!
This recipe has been prepared by flavouЯRythm
CINNAMON SUGAR MINI DOUGHNUTS
CINNAMON SUGAR MINI DOUGHNUTS
INGREDIENTS:
FOR THE DOUGHNUTS:
- 120g Pernerka Fine Wholemeal Spelt flour
- 70g caster sugar
- 130g full fat quark
- 2 eggs
- ½ tsp baking powder
- A few drops of vanilla extract
- Oil for frying
FOR THE CINNAMON SUGAR (TO COAT THE DOUGHNUTS):
- 2 tbsp caster sugar
- 1 tsp cinnamon
TIPS AND TRICKS:
If you like experimenting with different ingredients, you can make your cinnamon sugar with coconut sugar rather than the ordinary caster sugar.
INSTRUCTIONS:
1) Whisk the eggs with the sugar and the vanilla extract until light and pale. Add the quark and mix it in gently.
2) Sift the flour and the baking powder into a bowl, then slowly add them to the egg-quark mixture. Keep mixing until all ingredients come together.
3) Fill a heavy-based saucepan halfway with oil. Heat the oil up, but don’t make it too hot or the mini doughnuts will burn before they’re cooked all the way through.
4) Using a tablespoon, dip it into the oil, then spoon some of the batter into the hot oil. Using a spoon should give the mini doughnuts a shape of a small ball. Fry the doughnuts until golden brown, turning them frequently.
5) Remove the mini doughnuts from the oil and place them on a kitchen paper. This will help to drain any remaining oil. Coat the mini doughnuts in the cinnamon sugar whilst still warm. Enjoy!
CHRISTMAS STOLLEN
CHRISTMAS STOLLEN
INGREDIENTS:
- 375g Pernerka Plain White flour
- 1 sachet of dried yeast
- 100ml lukewarm milk
- 50g sugar
- 2 eggs
- 175g butter
- 300g raisins
- 200g candied citrus peel
- 100g almonds
- 100ml rum
- A pinch of salt
- Vanilla sugar
FOR THE GLAZE:
- 75g melted butter
- Icing sugar as needed
TIPS AND TRICKS:
INSTRUCTIONS:
1) First, soak the raisins in the rum and let them soak, preferably overnight. The raisins should look plump.
2) In a bowl, mix the flour with the yeast and pour in the lukewarm milk. Add the sugar, vanilla sugar, salt, eggs, butter and bring all the ingredients together by hand. Dust the dough with some flour, cover the bowl and let the dough rise in a warm place for an hour.
3) After an hour, add the raisins, almonds and the candied peel into the dough. Gently fold these in, cover the bowl and let the dough rise for another 15 minutes.
4) Tip the dough onto some parchment paper, roll it out into a circle and roll it, from the short end, three times into a log. Create a ridge on top of the log with your hands. If you’d like to see what this looks like, please see a video on our pernerka.cz website. Transfer the log onto a baking sheet, together with the parchment you rolled and shaped it on. Cover and let it rise for another 15 minutes.
5) Bake in the preheated oven at 140C for about 50 minutes.
6) Spoon the melted butter all over the baked stollen. Sprinkle the stollen generously with the icing sugar and let the stollen to cool down. Slice and serve. Enjoy!
CHRISTMAS LOG
CHRISTMAS LOG
INGREDIENTS:
FOR THE BATTER:
- 60g Pernerka Plain White flour
- 225g caster sugar
- 40g Dutch cocoa powder
- A pinch of salt
- 5 eggs
- 1 tsp vanilla extract or vanilla bean paste
FOR THE FILLING:
- 400g cherry compote
- 3 tbsp caster sugar
- 1 tbsp Kirsch liqueur (can be replaced with rum)
- 1 tbsp cornstarch
- 300ml whipping cream
- 3 tbsp icing sugar
- 1 tsp Kirsch liqueur (can be replaced with rum)
FOR THE CHOCOLATE FUDGE SAUCE:
- 125ml whipping cream
- 180g higher-percentage dark chocolate
- Chocolate shards
TIPS AND TRICKS:
You can make chocolate shards at home. Just melt some dark chocolate with butter and pour it onto a tray lined with parchment paper. Allow to cool until the chocolate hardens.
Then break or chop into 2.5cm x 5cm shards.
INSTRUCTIONS:
1) Make the batter. In a bowl, whisk the egg yolks and half of the sugar until thick and pale. Stir in the vanilla extract or the vanilla bean paste and set aside. In a separate bowl, whisk the egg whites with the remaining sugar.
2) Prepare the dry ingredients by sifting the flour, the cocoa powder and the salt into a clean bowl. Add the dry ingredients, in two batches, into the whisked egg yolks and mix gently, but until well incorporated. Next, add some of the whisked egg whites and mix in well. You don’t need to be gentle at this stage, as you’re adding only a little bit of the whites to lighten the mixture. Then, add the remaining egg whites, again in two batches, and fold them in gently to make sure that the batter stays nice and airy.
3) Pour the batter into a baking tray lined with parchment paper. Gently spread the batter to ease it into the corners. Bake in the preheated oven at 170C / 150C fan for about 10 minutes. To test if the cake is baked, insert a clean wooden skewer into the middle of the cake. If the skewer comes out clean, the cake is baked. If not, allow it additional couple of minutes and try again. Remove the cake from the oven and roll it into a roll together with the parchment paper. Set aside.
4) In a saucepan, boil 250ml of the juice from the cherry compote, add the Kirsch liqueur/ or rum, the sugar and bring to a boil. Finally, stir in the cornstarch and let the mixture to thicken, then stir in the pitted cherries and remove from the heat. Cool the mixture down, then put it in the fridge for at least an hour.
5) Whip the cream with the sugar and the Kirsch liqueur/ rum.
6) Unwrap the cake roll and spread the whipped cream on it. Next, spread the cherry mixture and roll it back up, but leave out the parchment paper.
7) Make the chocolate fudge sauce. Bring the whipping cream to a gentle simmer, add the chocolate and whilst stirring constantly, let the chocolate melt down and combine with the cream. Cool the chocolate mixture down, then lightly whip it with a whisk. The whole process takes about 15 minutes. Spread it onto the cake roll. Finally, decorate the cake with the chocolate shards. You can place the finished log into the fridge for a while or can cut it into portions and serve. Enjoy!
BUCKWHEAT AND RICE FLOUR GINGERBREAD COOKIES
BUCKWHEAT AND RICE FLOUR GINGERBREAD COOKIES
INGREDIENTS:
- 200g Pernerka Fine Wholemeal Buckwheat flour
- 200g Pernerka Fine Rice flour
- 150g icing sugar
- 1 tbsp gingerbread spice mix
- 2 tbsp cocoa powder
- 1 tsp bicarbonate of soda
- 2 eggs
- 140g honey
- 60g butter
TIPS AND TRICKS:
You can brush baked cookies, right after you remove them from the oven, with a whisked egg yolk. This will give them a nice shine.
INSTRUCTIONS:
1) First, mix all the dry ingredients, then add the honey, eggs, softened butter, bring all the ingredients together and knead to a smooth dough. Make sure to not over-knead the dough as the cookies will become chewy. You want them to stay nice and short, i.e. flaky and crumbly. Form the dough into a ball, wrap in cling film and keep in the fridge overnight.
2) Remove the dough from the fridge, unwrap it, roll it out to about 0.5cm thick and use Christmas cookie cutters to cut out various shapes.
3) Bake in the preheated oven at 170C / 150C fan for 7 – 9 minutes. Remove from the oven, let the cookies to cool down and decorate them with your choice of icing. We recommend the traditional egg white icing. Thanks to the flour that’s been used, these gingerbread cookies are soft straight away and so you don’t have to make them weeks in advance. Enjoy!
RYE WHOLEMEAL GINGERBREAD COOKIES
RYE WHOLEMEAL GINGERBREAD COOKIES
INGREDIENTS:
- 400g Pernerka Fine Wholemeal Rye flour
- 3 egg yolks
- 150g butter
- 120g honey
- 130g cane sugar
- 90g ground walnuts
- 1 tbsp gingerbread spice mix
- 1 tsp bicarbonate of soda
TIPS AND TRICKS:
You can enhance the taste of these gingerbread cookies with lemon icing. Simply mix 200g of twice sifted icing sugar, one egg yolk and a spoonful of lemon juice. Mix well until you get the right consistency and decorate the cookies. The egg white helps the icing to dry on the cookies so it’s not runny. However, you might want to omit this if you’re planning on serving these cookies to small children due to the egg white being used in its raw state. In that case, we recommend using the sugar and lemon juice only.
INSTRUCTIONS:
1) Bring all the ingredients together and knead until you get a soft, but not a sticky dough. Shape into a ball, wrap in cling film and refrigerate until the next day.
2) Remove the dough from the fridge, unwrap it and roll it out on a flat lightly floured surface. Use various Christmas cookie cutters to cut out cookies. Place the cookies on a baking tray/sheet lined with parchment paper.
3) Bake in the preheated oven at 170C / 150C fan for 10-12 minutes. Cool the cookies down before decorating. Enjoy!
BEIGLI
BEIGLI
INGREDIENTS:
DOUGH (FOR TWO BEIGLIS):
- 500g Pernerka Fine White Spelt flour
- 7g quick/easy bake dried yeast (or 20g fresh yeast)
- 600ml lukewarm milk
- 8g vanilla sugar (1 sachet)
- 55g icing sugar
- 100g softened butter
- 80g lard
- 2 eggs
- Zest from ½ a lemon
- A pinch of salt
- 1 egg for egg wash (yolk and egg white separately)
WALNUT FILLING:
- 500g ground walnuts
- Zest of 1 lemon
- 150g icing sugar
- 200ml milk
- 2 tbsp honey
- 16g vanilla sugar (2 sachets)
- 2 tsp cinnamon
TIPS AND TRICKS:
Traditional beigli fillings are walnut or poppy seed, but you can experiment and use plum jam or conserve.
INSTRUCTIONS:
1) Prepare the dough. Sift the flour into a bowl and make a well in the centre. Crumble the fresh yeast into it (or add the dried yeast), add the vanilla sugar and pour in lukewarm milk. Cover the bowl with a cloth and wait for the yeast to start working, about 10 – 15 minutes.
2) Add the remaining ingredients, the icing sugar, butter, lard, eggs, lemon zest and a pinch of salt. Knead into a dough. Split the dough in half, wrap individually in cling film and refrigerate for at least one hour.
3) In the meantime, prepare the walnut filling. In a saucepan, heat up the milk with the sugar and honey over a low heat. Once the milk starts boiling, remove it from the heat and add the ground walnuts, the lemon zest and the cinnamon. Mix well into a smooth paste.
4) Take the dough out of the fridge, unwrap both halves and roll each one out on a clean flat surface into a rectangle, about 35cm x 25cm. Use half of the walnut filling on the first dough sheet, and the second half on the second dough sheet. Spread the filling evenly and approximately 1.5cm – 2cm away from the edge. Brush the edges with a whisked egg yolk, and fold them inwards (towards the filling), then roll the dough into a roll/log.
5) Transfer both beiglis onto a baking tray/sheet lined with parchment paper and brush with the remaining whisked egg yolk. Wait until the egg yolk wash ‘dries up’, then brush the beiglis again but this time with a whisked egg white. Let it dry up again, then dock (prick) both of the beiglis with a fork. This will prevent the dough from tearing when being baked. The swap from the egg yolk wash to the egg white wash will create a beautiful marbling, typical for Hungarian Beigli, after baking.
6) Bake at 170C / 150C fan for about 40 – 45 minutes or until golden brown. Remove from the oven, let cool down, cut into portions and serve. Enjoy!
BUCKWHEAT VANILLA CRESCENT COOKIES
BUCKWHEAT VANILLA CRESCENT COOKIES
INGREDIENTS:
- 280g Pernerka Fine Wholemeal Buckwheat flour
- 200g softened butter
- 100g icing sugar
- 120g of ground walnuts
- 8g vanilla sugar (1 sachet)
- Zest of half a lemon
TIPS AND TRICKS:
You can infuse the icing sugar with vanilla seeds straight from a vanilla pod. Mix and use this sugar to coat the cookies whilst they’re still hot.
INSTRUCTIONS:
1) Bring all the ingredients together and knead until you get a smooth dough. Make sure to not over-knead as the cookies will be chewy instead of flaky and crumbly.
2) Wrap the dough in cling film and refrigerate for at least 12 hours.
3) Remove some of the dough from the fridge, leaving the remaining dough in the fridge so that it stays cold. Cut off small pieces of the dough and shape them into screscent (see the picture). Try and make these same in size, so that they bake evenly. Place the crescent onto a baking tray lined with parchment paper.
4) Bake the crescent cookies in the preheated oven at 170C / 150C fan for 12 – 15 minutes. Coat the crescent cookies in the icing sugar mixed with the vanilla sugar. If you don’t have an access to vanilla sugar in shops, follow our trips/tricks section for a homemade vanilla sugar.
5) Allow the cookies to cool down before serving. Enjoy!
SPELT VANILLA CRESCENT COOKIES
SPELT VANILLA CRESCENT COOKIES
INGREDIENTS:
- 500g Pernerka Fine White Spelt flour
- 400g butter
- 200g ground almonds
- 160g icing sugar
- 2 x 8g sachets of vanilla sugar, or 16g of homemade vanilla sugar
- 1 egg yolk
TIPS AND TRICKS:
Wrap the cookies in some parchment paper and store them in paper boxes. Store in a dry cool place and they will stay fresh for a long time.
INSTRUCTIONS:
1) Bring all the ingredients together, apart from the icing and vanilla sugar, and knead until you get a smooth dough. Don’t over-knead the dough as you’re aiming for shortcrust pastry. You want the cookies to be nice and short, i.e. flaky and crumbly. If you over-knead the dough, the cookies will be tough and chewy. You may also find is unusual that we’re not asking you to put sugar into the dough itself, but please trust us on this one. The coating will be generous enough to add the desired sweetness.
2) Wrap the dough in some cling film and let it rest in the fridge for a couple of hours.
3) Before you start handling the dough again, preheat the over to 160C / 140C fan.
4) Remove some of the dough from the fridge, leaving the remaining dough in the fridge so that it stays cold. Cut off small pieces of the dough and shape them into screscent (see the picture). Try and make these same in size, so that they bake evenly. Place the crescent onto a baking tray lined with parchment paper and bake in the preheated oven for 15 minutes.
5) In a bowl, mix together the icing the vanilla sugar. Remove the crescent cookies from the oven, let them cool down for about a minute and then dust them with the sugar. Let the crescent cookies cool down completely and give them a second coat of sugar.
6) You can make as many vanilla crescent cookies as you want. The beauty about this pastry is that you don’t have to use it all at once and you can keep it in the fridge until you’re ready to use it. Enjoy!
HONEY CAKE
HONEY CAKE
INGREDIENTS:
FOR THE BASE:
- 500g Pernerka Fine Wholemeal Rye flour
- 250g butter
- 3 eggs
- 100g honey
- 250g cane sugar
- 1 tsp bicarbonate of soda
FOR THE CREAM:
- 1 sweetened condensed caramel milk (i.e. caramel filling – Dulce de Leche)
- 300g butter
TIPS AND TRICKS:
For even more authentic honey cake, you can sprinkle the top of the cake with a handful of chopped walnuts.
INSTRUCTIONS:
1) Prepare the dough for cake layers. Fill a saucepan with about 2 inches/5cm of water and bring it to a boil. Place a heatproof bowl over the saucepan (the bowl should be smaller than the saucepan, but big enough so it doesn’t fall into the saucepan). Put the butter into the bowl and let it melt. Next, add the sugar and honey to the melted butter and mix well. Add the eggs and keep stirring so that you’re left with a smooth mixture.
2) In a separate bowl, mix the flour with the bicarbonate of soda and then slowly add the dry ingredients into the wet mixture while continuing to mix sot that it all comes together. Remove the heatproof bowl from the saucepan, tip the dough onto a lightly floured surface and gently knead it so that it becomes homogeneous (this takes a few seconds, maximum a minute). Place the dough in a clean bowl and leave it to cool down.
3) Preheat the oven to 180C / 160C fan.
4) Divide the dough into six equal parts. Get yourself a baking tray/sheet and place enough of parchment paper on it to cover it. Remove the parchment paper from the baking tray/sheet and place one part of the dough on it. Roll the dough out into a thin circle. Try to roll the dough out as thinly as possible so that the final cake is not too high. The circle doesn’t have to be perfect as you can trim it to the right size once the dough has been baked. If the dough sticks to your rolling pin, you can lightly dust it with flour.
5) Transfer the rolled out dough with the parchment paper you rolled it on onto the baking tray/sheet. Bake in the preheated oven for 9 minutes. Repeat the process with the remaining five dough parts. If possible, and you have a big enough oven and more than one suitable baking tray/sheet, you can bake more than one cake layer at a time. Remove the baked cake layers from the oven and allow them to cool down.
6) To make the final honey cake nice and uniform, you can now trim the individual cake layers. Use a big enough plate, place it onto each of the cake layers, one at a time; and trace it around with a knife. Don’t discard the trimmings, you will use them to decorate the cake.
7) Let’s prepare the cream. Whisk the softened butter until pale and fluffy. Add the Dulce de Leche and continue whisking until all combined. Spread some of the cream on one of the cake layers, then sandwich it with another cake layer. Spread some cream on the top of the second cake layer and sandwich it with another cake layer. Continue until you’ve used all six cake layers. Spread the remaining cream around the sides and the top of the cake.
8) Crumble the remaining cake trimmings into a bowl. Sprinkle the cake liberally with the crumbs, all over, and press them gently into the cake.
9) Refrigerate the cake for 24 hours before serving. Enjoy!
SPELT LINZER COOKIES
SPELT LINZER COOKIES
INGREDIENTS:
- 310g Pernerka Fine White Spelt flour
- 110g icing sugar
- 220g butter
- 1 egg yolk
- 1 tbsp vanilla sugar or vanilla bean paste
- Zest of one lemon
- A marmalade/a jam of your choice
TIPS AND TRICKS:
Wrap the cookies in some parchment paper and store them in paper boxes. Store in a dry cool place and they will stay tasty for a long time.
INSTRUCTIONS:
1) Sift the flour and the sugar onto a clean flat surface, add the butter, egg yolks and bring all the ingredients together. Knead until combined and smooth, but make sure not to over-knead the dough. Wrap the dough in cling film and chill in the fridge for an hour.
2) Remove the dough from the fridge, unwrap it and roll it out into a thin sheet, about 2mm thick. Use various Christmas cookie cutters to cut out the Linzer cookies. We recommend that you have an even number of all shapes as you will sandwich the cookies once baked.
3) Bake in the preheated oven at 170C / 150C fan for 9 minutes or until golden brown. We would recommend that you keep an eye on them as they do bake rather quickly.
4) Remove the cookies from the oven and let them cool down on a cooling wire rack.
5) Spoon the marmalade/jam over half of the cookies and smooth with the back of a spoon or a spreader. Sandwich these with the other half of the cookies. Sprinkle the Linzer cookies with some icing sugar and serve. Enjoy!
SWEET BRAIDED CHRISTMAS BREAD
SWEET BRAIDED CHRISTMAS BREAD
INGREDIENTS:
- 350g Pernerka Fine Wholemeal Spelt flour
- 150g Pernerka Semi-coarse Wheat flour
- 110g softened butter
- 2 egg yolks
- 110g sugar
- 10g active dried yeast
- 200ml milk
- 1 white plain yoghurt
- A pinch of salt
- 1 cup finely chopped or ground walnuts
- 1 cup flaked almonds
- 2 cups raisins
TIPS AND TRICKS:
INSTRUCTIONS:
1) Make the leavening mixture. In a cup, mix a tablespoon of flour, a tablespoon of sugar, some lukewarm milk and the dried yeast. Set aside and leave to activate for about 15 minutes. (If you’re using a quick dried yeast or an easy bake yeast, these do not need to be activated and you can add them directly into a bowl with the rest of the ingredients. Note: Never put salt directly onto the yeast as this will diminish its properties and your dough will not rise properly).
2) Meanwhile, tip the flour and sugar into a clean bowl, add the salt and mix.
3) Add the remaining ingredients, including the leavening mixture, nuts and raisins. Knead into a smooth dough either by hand or in the kitchen stand mixer. This should take about 10 minutes. Cover and let the dough rise in a warm place for about 40 minutes. (Not longer so that the dough doesn’t rise too much).
4) Line a large baking tray with parchment paper, then tip the risen dough directly onto it. Divide the dough into six equal parts and form each part into a ball. Next, stretch each dough ball into a long dough strand.
5) Let’s braid! Place three dough strands on the left side and three dough strands on the right side. Connect the strands at the top and place a small bowl filled with water on the joint. This is to ensure that the strands don’t move out of the place, or twist, whilst you’re braiding.
6) As they say, a picture is worth a thousand words! As such, for the next part, the actual braiding, we’re including a link to our pernerka.cz where you can watch a video which shows you how to braid the sweet bread.
7) Cover the braided sweet bread and let it rise until it doubles in volume. Brush with a beaten egg and sprinkle with some flaked almonds.
8) Bake in the preheated oven at 190C /170C fan for 10 minutes, then lower the temperature to 175C / 155C fan and continue baking for another 50 minutes.
9) Remove from the oven and allow to cool. Sprinkle with some icing sugar, slice into portions and serve. Enjoy!
RYE AND WHEAT CHOCOLATE COOKIES
RYE AND WHEAT CHOCOLATE COOKIES
INGREDIENTS:
- 261g chocolate (72% cocoa solids, extra dark chocolate)
- 300g Pernerka Plain White flour
- 200g Pernerka Fine Wholemeal Rye flour
- 4g bicarbonate soda
- 4g salt
- 230g butter
- 270g dark brown sugar
- 1 egg
- 1g vanilla paste
- 20g whiskey
- Lemon zest from ½ a lemon
TIPS AND TRICKS:
INSTRUCTIONS:
1) Chop the chocolate into small pieces (cca the size of a green pea). Sift the fine wholemeal rye and the wheat flour, salt and the bicarbonate soda into a bowl.
2) Whisk the butter with the dark brown sugar, vanilla paste and the lemon zest. Add the egg and the whiskey and keep whisking until all ingredients have been well incorporated. Add the sieved dry ingredients and mix until combined. To finish the cookie batter, add the chopped chocolate and mix it in.
3) Form balls from the batter and place them onto a baking tray/sheet.
4) Bake in the preheated oven at 180C / 160C fan for about 15 minutes. Enjoy!
This recipe has been prepared by Mirka van Gils
YOGHURT BREADSTICKS
YOGHURT BREADSTICKS
INGREDIENTS:
- 310g Pernerka Fine Plain Wholemeal flour
- 225g yoghurt
- 115g softened butter
- 80g grated cheese of your choice; ideally cheddar or similar
- 6g baking powder
- 1 clove of garlic, minced; then mixed with ½ tsp of salt
- Milk for brushing
- Cumin seeds or sesame seeds for sprinkling
TIPS AND TRICKS:
You can swap Pernerka Fine Plain Wholemeal flour for Pernerka Plain White flour.
You can add a fried diced onion or some fried diced bacon to the dough for that extra flavour.
INSTRUCTIONS:
1) Sift the flour and the baking powder into a bowl, then mix. Add the yoghurt, the softened butter, the grated cheese and the minced garlic mixed with salt.
2) Bring the ingredients together and knead until you get a smooth dough. Tip the dough onto a clean lightly floured surface and split it in half. Roll each half of the dough into a rectangle, 3mm thick. Use two pieces of parchment paper to make rolling easier.
3) Transfer the rolled dough onto a baking tray together with the parchment paper. Remove the top parchment paper, brush with milk and sprinkle with either cumin seeds or sesame seeds. Cut the dough into long strips. They don’t have to be uniform to give them that rustic feel once baked.
4) Bake in the preheated oven at 175C / 155C fan for 25 minutes (until golden brown). Enjoy!
POTATO (ALOO) SAMOSAS
POTATO (ALOO) SAMOSAS
INGREDIENTS:
PASTRY:
- 700g Pernerka Fine White Spelt flour
- 100ml vegetable or olive oil
- 280ml warm water
FILLING:
- 2kg cooked potatoes
- 500g frozen peas (you can use mixed frozen vegetables)
- 1 ½ tbsp salt (adjust to taste)
- 2 tbsp Ghee (or cooking oil of your choice)
- 1 medium size diced onion
- 1 tbsp cumin seeds
- 1 tbsp crushed fresh chillies (preferably green chillies)
- 1 tbsp Garam masala
FRYING:
- 1l of cooking/frying oil (or more, depending on the size of your pot/fryer)
TIPS AND TRICKS:
- You can cook the potatoes in their skin, then cool them down and peel. This will enhance the flavour of the potatoes.
- Serve the samosas with your favourite chutney, chilli sauce or a plain white yoghurt.
- Cooked and cooled samosas can be kept in the freezer for up to six months.
INSTRUCTIONS:
1) First, prepare the filling. Peel the potatoes, wash them but don’t dice them, and cook them in a large pot filled with water. Bring the water to a boil, then reduce the heat and cover the pot with a lid. Simmer until tender, but not mushy. Drain the potatoes and cool them down.
2) Melt the ghee in a frying pan, then add the diced onion and gently fry until soft and translucent. Add the cumin seeds and continue frying for a couple more minutes. Next, add the frozen peas and sauté them for a few minutes. Add the Garam masala, give the mixture a quick mix and take it off the heat.
3) Once the potatoes have cooled down, crumble them with your fingers into a clean large bowl. Add the green peas mixture, salt and mix well. When adding the salt, start with one tablespoon first, then taste. Add the additional half tablespoon if needed. Cover the potato filling and set aside.
4) Make the pastry. Tip the flour into a large clean bowl, you can also use a stand mixer; then pour in the oil. Rub the flour in between your palms for about two to three minutes until all the oil has been incorporated. Start adding the water little at a time and knead until you get a pliable, but firm dough. Cover the bowl and set it aside for about 20 minutes.
5) Once the dough has rested, gently knead it for about a minute. You can divide the dough into about 50 – 52 equal portions, and roll them into balls. You can also work in stages and only make dough balls as you go along. Whichever method you choose, make sure to cover the dough that you don’t use so that it doesn’t dry out.
6) Heat up a tawa or a crêpe/shallow frying pan. Take one dough ball and roll it out on a clean flat surface into a thin circle, the same way as you’d roll a chapati/flat bread (circa 15cm in diameter). Place it onto a hot tawa for a couple of seconds until you start seeing little bubbles. Remove from the tawa and place it onto a plate. Cut the dough into half. Take one half and wet the straight edge on the cooked side with your fingers dipped in warm water. Whilst holding the one side, wrap the dough around your fingers to form a cone. You will have a ‘seam’ in the middle. Leave your fingers inside the cone and have your thumb on the outside. Press gently, both from the inside of the cone and the outside, to seal the dough properly.
7) Fill the cone with about one tablespoon of the potato filling and press it down gently to make sure the samosa is evenly filled. Wet the inside top edges of the cone all around, then seal it by pinching the edges together. If done correctly, your samosa should have a shape of a triangle.
8) Keep repeating the process until you’ve used up all the dough and the potato filling.
9) Deep fry the samosas in oil. The oil shouldn’t be too hot. To test it, you can drop a bit of a dough into it. The dough shouldn’t sizzle or come to the surface immediately. There should be tiny bubbles in the oil and the dough should take a while to come up. Add about four to five samosas into the oil at a time and let them fry for a few minutes. When the samosas start coming up to the surface, keep moving them gently around with a slotted spoon so that they’re nice and crunchy all around. Remove the fried samosas from the oil and place them into a colander lined with a kitchen paper to soak up any remaining oil. Continue until you’ve fried as many samosas as you’d like. Serve warm. Enjoy!
This recipe has been prepared by flavouЯRythm
BEETROOT BROWNIES
BEETROOT BROWNIES
INGREDIENTS:
- 4 tbsp Pernerka Plain White flour
- 1 large cooked or baked beetroot (circa 250g)
- 200g dark chocolate (minimum 70%)
- 200g butter
- 150g sugar (ideally cane sugar)
- 3 eggs (medium or large)
- 2 tbsp cocoa powder
- 1 tsp cinnamon
- 6g baking powder
- A pinch of salt
TIPS AND TRICKS:
- You can add some chopped chocolate or nuts into the batter for added texture.
- If you’re not a fan of the beetroot, you can replace it with cooked Hokkaido pumpkin or a cooked sweet potato.
INSTRUCTIONS:
1) Cook or bake (best baked when wrapped in an aluminium foil) the beetroot until tender, circa 30 minutes depending on size. Peel the skin off whilst still warm. If you like, you can use a vacuum packed beetroot from a shop instead.
2) Preheat the oven to 200C / 180C fan and line an A4 size baking tray with parchment paper.
3) Fill a saucepan with about 2 inches/5cm of water and bring it to a boil. Break the chocolate into smaller pieces, cut the butter into smaller cubes and place them into a heatproof bowl that’s smaller than the saucepan, but big enough so it will sit on top of the saucepan and not directly in it. Place the bowl over the saucepan and stirring constantly, melt the chocolate with the butter. Set aside and let cool down slightly.
4) Place the beetroot in a blender, add the eggs, the sugar and blend until smooth.
5) Add the remaining ingredients into a bowl, add the beetroot mixture and mix with a hand whisk/electric hand mixer etc. until all combined and lump-free.
6) Pour the batter into the prepared baking tray and bake for 30 – 40 minutes.
7) Remove the brownie from the oven, let it cool down in the baking tray and cut it into squares. Enjoy!
This recipe has been prepared by @alishaeasycooking
SWEET PUMPKIN BREAD ROLLS
SWEET PUMPKIN BREAD ROLLS
INGREDIENTS:
DOUGH:
- 160g Pernerka Fine White Spelt flour
- 130g Hokkaido pumpkin purée
- 50g softened butter
- 50g caster sugar
- 120ml room temperature milk
- 1 egg
- 1 sachet of dried yeast (7g)
- 1 tsp salt
NEXT:
- Cooking twine (food string)
- 1 egg yolk (egg wash)
- Almonds for decoration
- Honey (to glaze the rolls after baking)
TIPS AND TRICKS:
1) A brilliant recipe that you can prepare not only for Halloween, but throughout the autumn.
2) You can eat the bread rolls as they are, or you can spread some butter, marmalade or honey on them.
3) If you like raisins, you can add them to the dough.
INSTRUCTIONS:
1) Tip all the dry ingredients into a bowl and mix. Add the rest of the ingredients and knead the dough until smooth. If the dough is too sticky, you can add a little bit of flour. You can use a stand mixer fitted with a dough hook attachment for this step.
2) Sprinkle the top of the dough with some flour, cover and leave it to rest in a warm place for about 75 minutes.
3) Tip the dough onto a clean flat surface. Lightly oil your hands with a vegetable or olive oil, and divide the dough into 12 equal balls.
4) To shape the buns, cut 12 long pieces of the twine string, one piece for each bun. Find the halfway point of the string and place it on top of the dough ball, then bring both sides of the string halfway down and flip the bun over so that you can continue wrapping the string around the ball all the way to the centre point of the bottom. Pull both sides of the string together and cross them over to create a cross on the bottom of the ball. It is as if you were to wrap a present. Repeat the process three or four times as it will create segments, typical to a pumpkin. Tie the string on the top and cut off any excess. Make sure that you don’t pull the string too tight as the dough will expand during baking.
5) Place the pumpkin bread rolls onto a baking tray, brush with a whisked egg yolk, and bake in the preheated oven at 170C / 150C fan for about 20 minutes or until golden. The bread rolls should sound hollow when tapped.
6) After baking, remove the twine string from the rolls, glaze with some honey and lightly push an almond into the centre of each of the rolls to make a stalk. Enjoy!
TURKISH PASTRY TRIANGLES
TURKISH PASTRY TRIANGLES
INGREDIENTS:
PASTRY:
- 500g Pernerka Fine White Spelt flour
- 1 tbsp sugar
- 1 tsp salt
- 300ml milk
- 21g fresh yeast or 7g dried yeast
- 70g melted butter
- 1 egg white
FILLING:
- 100g ground walnuts
- 100g icing sugar
- 2 tsp cinnamon
- 120g butter
NEXT:
- Egg wash
TIPS AND TRICKS:
You can add additional crunch to the pastry triangles by decorating them with pistachios, almonds etc.
INSTRUCTIONS:
1) Warm some of the milk, then add the sugar and the yeast. Stir and leave the yeast to activate for about 10 – 15 minutes.
2) Tip the flour into a bowl. Add the salt, egg white, melted butter, the activated yeast mixture and knead the dough until smooth. Cover and let rise in a warm place for about an hour.
3) Meanwhile, prepare the filling. Melt the butter, then add the sugar and cinnamon and mix well. Set aside.
4) Once the dough has risen, tip it onto a clean floured surface and split it in half. Roll both halves into a rectangle, circa 0.5cm thick. Add the filling. First brush it all over with the butter-cinnamon mixture, then sprinkle with walnuts. Roll the dough up from one long side into a roulade.
5) Cut the roulade into triangles. (The process would be similar to cutting the roulade into circles, but you have to angle your knife slightly to the left or right, so that you end up with the triangle shape rather than the circle shape). Lightly press the middle of each pastry triangle with the handle of a wooden spoon.
6) Transfer the pastry triangles onto a baking tray, brush with a beaten egg, and leave them to proof for 15 minutes.
7) Bake in the preheated oven at 180C / 160C fan for about 20 minutes or until golden. Enjoy!
WHOLEMEAL BREAD ROLLS WITH BEETROOT FILLING
WHOLEMEAL BREAD ROLLS WITH BEETROOT FILLING
INGREDIENTS:
DOUGH:
- 250g Pernerka Fine Wholemeal Spelt flour
- 1 egg
- 45g melted lard
- 20g fresh yeast or 6g of dried yeast
- 1 tsp salt
- 1 tsp sugar
- 100ml lukewarm milk
FILLING:
- 300g cooked and grated beetroot
- 150g poppy seeds or ground walnuts
- 2 tbsp butter
- 2 tbsp Rum
- 100g sugar
TIPS AND TRICKS:
The original recipe uses sugar beets in the filling. If you have access to them, you can use them instead and omit the sugar.
INSTRUCTIONS:
1) Add the sugar and the yeast to the lukewarm milk, stir and leave the yeast to activate (circa 10 – 15 minutes).
2) Tip the flour into a bowl, add the salt, egg, melted lard, milk, the yeast mixture and knead to a smooth dough. Cover and leave the dough to proof for about an hour.
3) Meanwhile, prepare the filling. Melt the butter in a saucepan, then add the grated cooked beetroot, poppy seeds, Rum, milk and the sugar. Cook the mixture until all the liquid has evaporated, stirring constantly.
3) Preheat the oven to 150C / 130C fan.
4) Once the dough has risen, tip it onto a clean floured surface, knock the air out of the dough, and divide it into 16 equal dough balls. Stretch each dough ball out enough so that you can add the filling in the centre, then close each roll into a tight ball.
5) Place the prepared filled rolls onto a baking tray, brush with some milk and bake in the preheated oven for about 25 minutes. Cool down before serving. Enjoy!
COURGETTE CAKE
COURGETTE CAKE
INGREDIENTS:
- 160g Pernerka Fine Wholemeal Buckwheat flour
- 200g grated courgette
- 3 eggs
- 30g cocoa powder
- 120ml melted butter
- 100ml milk
- 1 tsp baking powder
- 120g cane sugar
- 1 tbsp honey
TIPS AND TRICKS:
The courgette cake tastes the best when served with some natural (Greek style) yoghurt!
Once the cake’s cooled down, you can pour some melted chocolate over the top of the cake and sprinkle with some desiccated coconut.
INSTRUCTIONS:
1) Preheat the oven to 175C / 155C fan. Line a cake tin with parchment paper.
2) Separate the eggs into two different bowls. Whisk the egg whites to stiff peaks.
3) Add the grated courgette, melted butter, milk, sugar and the honey to the egg yolks and mix well.
4) Mix the flour with the cocoa powder and the baking powder and add the dry ingredients to the egg yolk mixture. Mix well until combined, then add the whisked egg whites and fold them in gently with a spatula.
5) Pour the batter into the prepared cake tin and bake it in the preheated oven for about 30 minutes.
6) Remove the cake from the oven and leave it to cool. Slice and serve. Enjoy!
QUICK AND EASY APPLE CAKE
QUICK AND EASY APPLE CAKE
INGREDIENTS:
- 3 large eggs
- 100g cane sugar
- 100g Pernerka Fine Wholemeal Spelt flour
- 8 tbsp oil
- 2 tbsp milk
- 3 tsp cinnamon
- 6g baking powder
- 350g diced apples (net weight)
- Butter and extra flour for a cake pan
TIPS AND TRICKS:
A quick and easy recipe that can be a great introduction to baking!
INSTRUCTIONS:
1) Preheat the oven to 180C (max. 185C) / 160C fan. Butter and flour a cake tin.
2) Peel and dice the apples.
3) Crack the eggs into a bowl, add the sugar and oil and whisk until pale and fluffy (the mixture won’t be too thick).
4) Add the flour with the baking powder, the rest of the ingredients and mix well. Add the diced apples and mix them in so they’re all coated with the batter. Pour the batter into the prepared cake tin and place at the bottom rack in the oven.
5) Bake for about 20 minutes or until you’re happy with the doneness of the cake as different ovens can take slightly longer. You can perform a skewer test. Insert a skewer into the middle of the cake and see if it comes out clean. If not, pop the cake back in the oven for a few more minutes and then test it again.
6) Once baked, remove the cake from the oven, cool it down, slice it and serve. Enjoy!
CARAMEL POPCORN CUPCAKES
CARAMEL POPCORN CUPCAKES
INGREDIENTS:
FOR THE CUPCAKE BATTER:
- 150g Pernerka Plain White flour
- 130g softened butter
- 130g caster sugar
- 150ml milk
- 3 eggs
- ½ tsp vanilla extract
- 1 tsp baking powder
- ¼ tsp bicarbonate of soda
FOR THE SALTED CARAMEL:
- 250ml double cream
- ½ tsp vanilla extract
- 250g caster sugar
- 3 tbsp water
- 1 tsp salt
FOR THE BUTTERCREAM:
- 150g softened butter
- ¾ salted caramel
FOR THE DECORATION:
- A big handful of popcorn
- 1/4 salted caramel
TIPS AND TRICKS:
If you’re not a fan of the buttercream, you can swap the butter for Mascarpone cheese. Mix it with about 2 tbsp of the salted caramel.
INSTRUCTIONS:
CUPCAKE BATTER:
1) Preheat the oven to 160C / 140C fan and line a 12 cupcake tin with cupcake cases.
2) Using an electric whisk or a kitchen stand mixer, beat the softened butter with the sugar until light and fluffy. Slowly mix in the milk, eggs, one at a time; and the remaining ingredients.
3) Spoon the mixture into the cupcake cases, about 2/3 full. Bake in the preheated oven for about 20 minutes or until a skewer inserted into the middle of each cupcake comes out clean. Remove from the oven and let cool down completely on a cooling rack.
SALTED CARAMEL:
1) Gently warm up the cream with the vanilla extract in a saucepan. Set aside.
2) Add the sugar and water into a different saucepan and heat it up gently until you start seeing bubbles on the surface. Keep cooking until the water slowly evaporates and you end up with a deep golden caramel (deep golden in colour, but be careful not to burn it!). Remove the caramel from the heat and mix in the warm cream. Add the cream in stages as the caramel is hot. Keep mixing until all the cream has been added and you’re left with a smooth caramel sauce. If you spot any lumps, warm the mixture up a little bit until all the lumps have dissolved. To finish off the sauce, add the salt and mix through. Cool the sauce down and store it in an airtight jar/container in the fridge.
BUTTERCREAM:
1) Beat the butter until pale and fluffy, then add ¾ of the salted caramel sauce and mix well. Chill slightly in the fridge, then decorate your cupcakes.
FINAL DECORATION:
1) Press some popcorn into the buttercream so that it doesn’t slide off the cupcakes. Drizzle with some more salted caramel sauce and serve. Enjoy!
CHOCOLATE ORANGE CUPCAKES
CHOCOLATE ORANGE CUPCAKES
INGREDIENTS:
CUPCAKE BATTER:
- 2 oranges (450g)
- 60g caster sugar
- 80g date paste
- 200g Pernerka Fine Plain Wholemeal flour
- 50g cocoa powder
- 6g baking powder
- 2 eggs
- 90ml sunflower oil
- 140ml milk
- Juice from one orange
- 40g dark baking chocolate, chopped
- Zest from one orange
CHOCOLATE BASE FOR THE CHOCOLATE WHIPPED CREAM:
- 375ml whipping cream
- 300g good quality baking chocolate
- 75g caster sugar
- 75g butter
CHOCOLATE WHIPPED CREAM:
- 500g chocolate base
- 100ml whipping cream
TIPS AND TRICKS:
Please note, you need to prepare the chocolate base mixture for the chocolate whipped cream at least 24 hours before you bake and decorate your cupcakes!
INSTRUCTIONS:
CUPCAKES:
1) Peel the oranges, remove the orange pith, and dice them into small cubes. Caramelise the oranges with the sugar and set aside. Add the date paste whilst the oranges are still warm, mix well and cool down completely.
2) Preheat the oven to 165C / 145C fan and line a cupcake tin with cupcake cases (you might have to use two 12 cupcake tins or a 24 cupcake tin).
2) Sieve the flour and cocoa powder into a clean bowl, add the baking powder and mix. Using a hand mixer or a stand mixer, beat the eggs until pale and fluffy, then add the oil, milk and the freshly squeezed juice from an orange and mix well.
3) Start adding the dry ingredients, a little at a time; and mix well until all combined. To finish off, add the chopped chocolate, orange zest, caramelised oranges mixed with the date paste and gently stir with a spatula until well incorporated into the batter.
3) Spoon the cupcake batter into the prepared cases, about 2/3 full. Bake in the preheated oven for 25 minutes or until a skewer inserted into the middle of each cupcake comes out clean. Remove from the oven and let cool down completely in the cupcake tin. Remove the cupcakes from the tin before decorating.
CHOCOLATE BASE MIXTURE FOR THE CHOCOLATE WHIPPED CREAM:
1) Mix the sugar and the cocoa powder in a bowl.
2) Pour the cream into a larger saucepan and start heating it up. Watch it closely as the cream cannot start boiling. Once warm, add the butter and let it melt, stirring constantly. Then gradually add the sugar/cocoa powder mixture. Remove the saucepan from the heat and mix thoroughly.
3) Melt the chocolate using a bain-marie (a bowl suspended over a pan of boiling water). Pour the melted chocolate into the cream mixture while stirring constantly.
4) Once you’re happy with the chocolate base mixture, strain it through a sieve (use a spoon to push the mixture through a sieve) to make sure there are no unwanted lumps in it. Transfer the mixture into an airtight container and leave it to set in the fridge for at least 24 hours.
CHOCOLATE WHIPPED CREAM AND DECORATING:
1) Take the chocolate base and the whipping cream out of the fridge just before you start using them. They need to be cold!
2) Add 500g of the set chocolate base mixture into a stand mixer bowl and pour in the whipping cream. Start the mixer on the low speed then gradually increase the speed to the highest available. The cream whips quickly, circa 2 minutes. Make sure you don’t overwhip the cream as this will spoil the texture and you will not be able to rectify it!
3) Fill a piping bag, fitted with a decorative nozzle, with the chocolate cream and decorate your cupcakes. Put the cupcakes back in the fridge for the chocolate cream to harden a little bit. Then, use a diced orange for the final decoration and serve. Enjoy!
This recipe has been prepared by @leliscupcakes
SOURDOUGH BREAD WITH DRIED TOMATOES AND ONIONS
SOURDOUGH BREAD WITH DRIED TOMATOES AND ONIONS
INGREDIENTS:
LEAVEN:
- 50g rye sourdough starter (1 heaped tablespoon)
- 50g Pernerka Fine Wholemeal Rye flour
- Around 100ml lukewarm water
DOUGH:
- 500g Pernerka Plain White flour
- 2 tsp salt
- 250ml + 5 tbsp water
NEXT:
- Pernerka Plain White flour for dusting
- 60g dried tomatoes in oil
- 1 medium onion
- 3 tbsp oil
TIPS AND TRICKS:
INSTRUCTIONS:
LEAVEN:
1) Put the room temperature sourdough starter into a bowl, add the rye flour and the lukewarm water and mix together until you get a ‘thick batter’. Cover and leave to rest in a warm place for 8-12 hours.
DOUGH (TO BE PREPARED AFTER THE LEAVEN HAS FERMENTED):
1) Tip the tomatoes into a sieve placed over a bowl and allow some time for the excess oil to drip down. Pat the tomatoes with a paper towel and cut them into strips. Cut the onion in half and then finely slice it. Heat the oil in a frying pan, add the onions and fry them until golden brown. Remove the onions on a paper towel to remove any excess oil.
2) Tip the flour into a stand mixer bowl, add the salt and mix through. Pour in the fermented leaven, add the lukewarm water and start mixing on a low speed (1) for five minutes. Slightly increase the speed (2) and continue mixing for a further three minutes.
3) Tip the dough out onto a clean floured surface and gently stretch it with your fingers. Add the fried onions and the chopped dried tomatoes and work these into the dough.
4) Place the dough into a well greased bowl, cover it with a cling film and let it rest for about 45-60 minutes.
5) Once the dough has rested, stretch and fold it four times, cover it again with a cling film and let it rest for further 45-60 minutes. When the time’s up, repeat the stretch and fold again and rest the dough for a further 45-60 minutes.
6) Dust a banneton basket with some flour or cornstarch. Tip the dough out onto a clean floured surface and stretch and fold it several times, making sure you remove any air bubbles at the end. Shape and place the dough into the banneton basket seam side up, cover it and let it rise for about 2-3 hours in a warm place (could be left a bit longer, it all depends on the temperature of your kitchen).
7) Heat the oven to 250C / 230 fan. Line a baking sheet with parchment paper and fill a heatproof bowl with about 200ml of water. Tip the bread out onto a parchment (baking) paper and using a sharp knife or a razor blade, make a shallow cut in the center of the dough. Place both the baking sheet and the bowl with water in the preheated oven, with the bowl placed at the bottom of the oven.
8) After 20 minutes of baking, remove the bowl with water. Please, apply extra caution when opening the oven as there will be quite a bit of build up of hot steam.
9) Leave the oven door very slightly ajar, prop it with a wooden spoon; to remove any remaining steam. Lower the temperature to 190C/170C fan and bake for a further 10 minutes.
10) Remove the bread from the oven, cool it down on a cooling rack and serve. Enjoy!
TRDELNÍK (CHIMNEY CAKE)
TRDELNÍK (CHIMNEY CAKE)
INGREDIENTS:
- 200g Pernerka Fine White Spelt flour
- 80g Kefir milk
- 1 egg
- 30g cane/brown sugar
- 1 tsp vanilla paste
- 2 pinches of bicarbonate soda
- A pinch of salt
- Coconut oil
TO FINISH OFF WITH:
- Cinnamon mixed with sugar infused with a vanilla pod
- A nut butter of your choice
- Melted chocolate
TIPS AND TRICKS:
INSTRUCTIONS:
1) Preheat the oven to 180C / 160C fan.
2) Tip the flour into a clean bowl, then add the Kefir milk, egg, sugar, vanilla paste, bicarbonate soda and a pinch of salt. Bring all the ingredients together and knead until you get a smooth, firm dough.
3) Tip the dough onto a clean floured surface and divide it into six equal pieces. Roll each piece out into a longer rectangular shape strip.
4) For the next step, you will need smooth, round jars that are suitable for the use in ovens. Take a jar and spread some coconut oil all over it (outside only). Take two dough strips and wrap these around the jar, one at a time and in continuous motion so that you cover the whole jar from the top to the bottom. If you want the chimney cakes to be longer, you can use three strips per jar.
5) Bake the chimney cakes for 20 minutes. Take the cakes out of the oven, brush them with some milk and add them back to the oven for a further 5 minutes.
6) Remove the chimney cakes from the oven, and whilst still warm, but not hot; remove them from the jars (they should slide-off easily). Brush with some coconut oil and coat them in the cinnamon mixed with sugar infused with a vanilla pod.
7) Pour some nut butter and melted chocolate over the baked chimney cakes and serve. Enjoy!
TEAR-AND-SHARE BREAD
TEAR-AND-SHARE BREAD
INGREDIENTS:
DOUGH:
- 450g Pernerka Plain White flour (you can also use Pernerka Fine White Spelt flour)
- 250ml lukewarm water (or 125ml lukewarm water and 125ml lukewarm milk)
- 7g dried yeast (1 sachet)
- 1 tsp salt
- 1 tsp sugar
- 1 tsp dried mixed-herbs
- 3 tbsp olive oil
FILLING:
- 1 small jar of a green pesto
- 2 packets (sachets) of Mozzarella cheese in water
- A handful of grated cheese of your choice
TIPS AND TRICKS:
- If you grow herbs, use these instead of a pesto. Chop them finely and mix them with some butter and garlic.
- You can lay/sprinkle some bacon onto the dough squares.
- To make it easier to fold the dough squares into the tin, you can stand the tin up.
- Don’t worry if the dough squares are not perfectly even, the baking tin will ensure that the bread rises nicely.
INSTRUCTIONS:
1) To make the dough, tip the flour into a clean stand mixer bowl, add all the remaining ingredients, attach a dough hook to your mixer and start mixing until the ingredients start resembling a dough. Once combined, knead until you get a smooth, elastic, non-sticky dough. Cover and let the dough rise at the room temperature for 60 minutes.
2) Meanwhile, drain the Mozzarella cheese and either grate it or slice it into thin slices.
3) Once the dough has risen, divide it into two equal parts. First, work with one part of the dough. Roll it out on a clean floured surface into a square shape and to the thickness of about 0.5cm. Cut the dough square into three strips (long and wide as it’s your baking tin), then cut each strip into three – you’ll end up with 9 squares.
4) Spread some pesto onto each of the squares, sprinkle with some Mozzarella cheese, then lay the squares on top of each other in your baking tin that’s been lined with parchment paper. Repeat with the second part of the dough.
5) Use the remaining pesto to brush the top of the bread, or you can use some olive oil. Cover and let the dough rise for the second time; for about 30 minutes.
6) Whilst the bread is rising, preheat the oven to 185C / 165C fan. Once risen, bake the bread in the oven for 40 minutes, or until golden brown.
7) You can sprinkle the bread with some grated cheese of your choice about 10 minutes before the time’s up.
8) Cool the bread down to a desired temperature and serve. Enjoy!
This recipe has been prepared by @alishaeasycooking
SPINACH CRÊPES WITH SMOKED SALMON FILLING
SPINACH CRÊPES WITH SMOKED SALMON FILLING
INGREDIENTS:
FOR THE CRÊPES:
- 75g Pernerka Fine Wholemeal Buckwheat flour
- 100g fresh spinach
- 120ml milk
- 1 egg
- A good pinch of salt
- Clarified butter
FILLING:
- 200g Gervais cheese (if not available, you can substitute it with a cream cheese such as Philadelphia cheese or a crème fraîche.)
- 100g smoked salmon
- 1 tablespoon chopped dill
- Salt to taste
TIPS AND TRICKS:
- If you’re not a fan of the dill, you can replace it with a herb of your choice; e.g., basil.
- We recommend that you refrigerate the finished filled crêpes in the fridge for at least an hour before slicing.
INSTRUCTIONS:
1) Put the spinach, flour, milk, the egg and salt into a blender and mix thoroughly.
2) Heat a medium-sized frying pan and add a little bit of the clarified butter. Pour some of the pancake mixture into the frying pan and swirl it around so that it covers the bottom of the pan evenly. When the edges are peeling away from the sides of the pan, shake it to see if the crêpe easily releases. If not, cook it for a little bit longer. Flip and cook the other side. Remove from the pan and set aside to cool. Continue with the remaining batter (you should get 3-4 crêpes).
3) Prepare the filling. In a clean bowl, mix the cheese with dill (or a herb of your choice) and salt.
4) Working with one crêpe at a time, spread some cheese filling on it, then top with some smoked salmon slices. Roll the crêpe up and cut it into half or into small bite-sized portions. Enjoy!
BUTTERMILK SOURDOUGH BREAD
BUTTERMILK SOURDOUGH BREAD
INGREDIENTS:
LEAVEN:
- 80g of rye sourdough starter (2 heaped tbsp)
- 100g Pernerka Fine Wholemeal Rye flour
- 150 – 160ml lukewarm water
THEN:
- 500g Pernerka Fine White Spelt flour
- 2 heaped tsp of salt
- 2 tsp of crushed cumin seeds
- 200ml buttermilk
- 100ml water
TIPS AND TRICKS:
If you want the crust to be a bit more crispier, leave the bread in the oven for a few more minutes.
INSTRUCTIONS:
1) First, prepare the leaven. Put room temperature sourdough starter into a bowl, add rye flour and lukewarm water and mix together until you get a ‘thick batter’. Cover and leave to rest in a warm place for five to eight hours.
2) Put the spelt flour into a stand mixer’ bowl, add the crushed cumin seeds and salt and mix together. Add the leaven, buttermilk, lukewarm water and using a dough hook, start kneading gently on speed one. Mix for five minutes, then increase the speed to two and continue kneading for another three minutes. If the dough looks thinner than you’d like, add a little bit more flour and knead it in.
3) Place the dough into a well greased bowl, cover it with a cling film and let it rest for about 45 minutes. Meanwhile, dust a banneton basket with some rye flour or cornstarch.
4) Once the dough has rested, stretch and fold it four times, cover it again with a cling film and let it rest for further 30-45 minutes. Once rested, repeat the stretch and fold again and rest the dough yet again for 30-45 minutes.
5) Tip the dough out onto a floured surface. Stretch and fold the dough several times, making sure you remove any air bubbles at the end. Shape and place the dough into the banneton basket, cover it and let it rise for about five hours in a warm place.
6) Heat the oven to 250C/230 fan. Prepare one baking sheet and a heatproof bowl filled with about 200ml of water. Tip the bread out onto a parchment (baking) paper and using a sharp knife or a razor blade, make a shallow cut in the center of the dough. Place both the baking sheet and the bowl with water in the preheated oven, with the bowl placed at the bottom of the oven. Leave the bread on the parchment, spray it with a bit of water and place it on the hot baking sheet.
7) After 20 minutes of baking, remove the bowl with water. Please, apply extra caution when opening the oven as there will be quite a bit of build up of hot steam.
8) Leave the oven door very slightly ajar, prop it with a wooden spoon; to remove any remaining steam. Lower the temperature to 190C/170C fan and bake for another 20 minutes or so.
9) Remove bread from the oven, place on a cooling rack and let it cool down. Enjoy!
HOMEMADE BAGELS
HOMEMADE BAGELS
INGREDIENTS:
- 450g Pernerka Plain White flour
- 2 tsp salt
- 2 tsp sugar
- 300ml lukewarm water
- 7g dried yeast (1 sachet)
TIPS AND TRICKS:
You can sprinkle your bagels with your favourite topping; e.g. poppy seeds, sesame seeds, mixed seeds etc.
INSTRUCTIONS:
1) Tip the flour into a clean bow, then add the salt and mix. Make a well in the centre and add the dried yeast, a teaspoon of sugar and 1/3 of the lukewarm water. Mix the wet ingredients gently and let the yeast to activate, approximately 10 minutes. After 10 minutes, pour in the remaining water and bring all the ingredients together. Knead in the bowl until you get a smooth, elastic and non-sticky dough. Cover and let the dough rise in a warm place for 60 minutes. The dough will double in size.
2) Once the dough has risen, preheat the oven to 200C / 180C fan.
3) The secret of a good bagel is that it is cooked in water with added sugar for about 2-3 minutes. Fill a large saucepan with enough water, add a teaspoon of sugar and bring it to a boil.
4) Tip the dough onto a clean floured surface and divide it into 8 equal pieces and form each piece into ball. Use a floured finger, or the end of a wooden spoon, to make a hole in the centre of each bagel. Swirl each bagel around to stretch the dough a little to achieve that perfect bagel shape. (You can create other shapes than just the typical round shape; e.g. a heart shape. In this case, roll a dough ball into a longer rope, then bring the ends together to create the desired shape.)
5) Once the water is boiling, place 3-4 of the bagels in the water at a time and boil for 2-3 minutes, turning over halfway through. Using a slotted spoon, lift out the bagels, drain well and place on a baking tray lined with parchment paper. Brush bagels with some milk, then sprinkle with your choice of seeds.
6) Bake in the preheated oven for 25 minutes or until golden brown. Cool on a wire rack before serving. Enjoy!
This recipe has been prepared by @alishaeasycooking
APPLE CUPCAKES WITH CINNAMON WHIPPED CREAM
APPLE CUPCAKES WITH CINNAMON WHIPPED CREAM
INGREDIENTS:
CUPCAKE BATTER:
- 180g Pernerka Fine Wholemeal Rye flour
- 180g coarsely grated apples (2 medium size apples)
- 160g icing sugar
- 1 tbsp date paste
- 2 eggs
- 90ml sunflower oil
- 90ml full fat milk
- 1 tbsp cinnamon
- 6g baking powder
WHIPPED CINNAMON CREAM:
- 150g double or whipping cream
- 250g Mascarpone cheese
- 250g full fat cottage cheese or full fat quark
- 65g icing sugar
- 1 tsp cinnamon
FOR DECORATION:
- 25g pecans
- 20g icing sugar
- 12 thin apple slices
- 35g icing sugar
TIPS AND TRICKS:
INSTRUCTIONS:
TO MAKE THE CUPCAKES:
1) Preheat the oven to 165C / 145C fan and line a cupcake/muffin tray with cupcake cases.
2) Peel the apples, grate them coarsely and using a clean pan, caramelise them with sugar. Once caramelised, add the date paste, mix well and let the mixture cool down.
3) Add the eggs, oil and milk into a clean stand mixer bowl and mix gently. We recommend using a stand mixer fitted with a paddle attachment.
4) Using a separate bowl, tip the wholemeal rye flour in, then add the cinnamon and the baking powder and mix well.
5) Slowly add the flour mixture into the wet mixture whilst continuing to mix. Keep mixing until everything comes nicely together and you’re left with a smooth batter. To finish off the cupcake batter, add the caramelised apples mixture and mix well.
6) Spoon the mixture into the cupcake cases, about 3/4 full. Bake in the preheated oven for about 25 minutes. If you want to make sure that the cupcakes are baked, insert a skewer into the middle of each cake and see if it comes out clean.
7) Remove the cupcakes from the oven and let them cool down in the cupcake tray. Once cool, removed them from the tray and decorate.
TO MAKE THE CINNAMON WHIPPED CREAM:
1) Into a clean stand mixer bowl, pour the double/whipping cream, then add the Mascarpone cheese and cottage cheese/quark. Make sure that you remove these from the fridge just before you start using them, they need to be cold. Add the sugar and cinnamon and start mixing. We recommend that you start at the lowest speed, but quickly increase the speed to high. Mix the cream for about 2 minutes. Please note, the cream whips quickly, so keep an eye on it so that it doesn’t over-whip. An over-whipped cream cannot be fixed.
2) Fill a piping bag with a decorative nozzle and pipe onto cupcakes.
FINAL DECORATION:
1) Caramelise 25g of the icing sugar, then add the pecans and mix well. Repeat the same process with the apples. Caramelise 35g of the icing sugar, add the apples and mix well. Cool down and decorate your cupcakes. Enjoy!
This recipe has been prepared by @leliscupcakes
PIZZA STICKS (TWISTS)
PIZZA STICKS (TWISTS)
INGREDIENTS:
FOR THE DOUGH:
- 300g Pernerka Plain White flour
- 150g lukewarm water
- 3 tbsp olive oil
- 1 tsp salt
- 1 tsp dried yeast
- 1 tsp pizza spice mix / mixed dried herbs
- 1/2 tsp sugar
FOR THE FILLING:
- 100g bacon (of your choice)
- 100g grated cheese (of your choice)
- 4 tbsp tomato pesto/ketchup/tomato purée
- Top the sticks with: grated cheese / herbs / sesame seeds
TIPS AND TRICKS:
If you’d like to opt for healthier baking, you can substitute Pernerka Plain White flour with either Pernerka Fine Plain Wholemeal flour or Pernerka White/Wholemeal Spelt flour.
INSTRUCTIONS:
1) Preheat the oven to the maximum temperature, usually around 250C / 230C fan.
2) Bring all the dough ingredients together and knead a smooth, non-sticky dough. You can do this by hand or in a stand mixer. Brush the top of the dough with some oil, cover and let it rise in a warm place for at least one hour.
3) Tip the dough onto a clean floured surface and split it into two equal parts. Using a rolling pin, roll each part out to a size of an A4 sheet, or just slightly bigger.
4) Spread the tomato pesto/ketchup/tomato purée on one of the dough sheets, then spread the bacon evenly and sprinkle with the grated cheese. Cover with the second dough sheet and press the two sheets together with a help of a rolling pin. Then, roll the dough out a little bit more.
5) Cut the rolled dough sheet into half, then cut out circa 1cm wide strips. Hold each of the strips on one end and start twisting the other end until you’re left with a nice spiral/twist.
6) Place the prepared twists onto a tray lined with parchment paper, brush with a beaten egg and sprinkle with grated cheese, herbs or sesame seeds.
7) Bake in the preheated oven for about 10 – 12 minutes. Enjoy!
This recipe has been prepared by @alishaeasycooking
SAVOURY COURGETTE CAKE
SAVOURY COURGETTE CAKE
INGREDIENTS:
FOR THE PASTRY:
- 400g Pernerka Fine Plain Wholemeal flour
- 250g room temperature butter
- 1 tsp salt
- 1 egg
FOR THE FILLING:
- 200ml double/whipping cream
- 5 eggs
- 1/2 tsp nutmeg
- 1 tsp salt
- 100g grated Gouda cheese
- 2 medium sized courgettes
TO FINISH OFF WITH:
- 100g grated Gouda cheese
TIPS AND TRICKS:
You can use Pernerka Fine Wholemeal Spelt flour instead of Pernerka Fine Plain Wholemeal flour.
INSTRUCTIONS:
1) Preheat the oven to 170C / 150C fan.
2) Sift the flour into a clean bowl, then add the room temperature butter, the egg and salt and gently bring all the ingredients together into a smooth pastry dough. You can use a stand mixer if you’d like.
3) Press the prepared pastry dough into a 23cm round cake tin. Line the bottom and the sides of the tin.
4) Prepare the filling. Slice the courgettes into long thin slices, sprinkle with salt and put them aside for about ten minutes so that the salt can start working and it can draw out most of the water. Use a paper towel to dry off the courgettes on both sides.
5) In a clean bowl, beat the eggs with the the cream, add the salt, grated Gouda cheese and the nutmeg. Pour about 2/3 of the mixture into the cake tin.
6) Let’s start rolling the courgette slices. Take one slice and roll it up. Take another slice and wrap it around the first roll. Keep adding the courgette slices all around until you’re left with a big courgette circle. Gently lift it and place it into the cake tin. Pour in the remaining wet mixture to cover the courgettes. Sprinkle with some more grated Gouda cheese.
7) Bake in the preheated oven at 170C / 150C fan for 50 minutes.
8) After baking, remove the courgette cake from the oven and let it cool down completely before serving. Enjoy!
WHITE SPELT LOAF
WHITE SPELT LOAF
INGREDIENTS:
- 680g Pernerka Fine White Spelt flour
- 420ml whole milk
- 60g cubed softened butter
- 7g dried yeast
- 1 tsp caster sugar
- 2 tsp salt
TIPS AND TRICKS:
Before baking, brush some melted butter on the bread, which will give the bread a nice golden colour and a more intense flavour.
INSTRUCTIONS:
1) Make the leaven. Pour the milk into a large bowl, add the dried yeast, sugar and about half of the flour. Mix into a smooth batter, cover the bowl with a cling film and let the yeast activate in a warm place.
2) Sift the remaining flour into a separate bowl, add the salt and mix. Make a well in the centre, pour in the leavening mixture, add the cubed softened butter and knead until you get a smooth, elastic dough. (You can also use a stand mixer). Cover and let the dough rise in a warm place for an hour.
3) Tip the dough onto a floured surface and roll it out into a rectangular shape. Then, roll the dough up starting at the shorter side. Grease and flour a loaf tin and place the rolled up dough into it. Cover and let it rise for a further 30 minutes.
4) Preheat the oven to 200C / 180C fan.
5) Once the loaf has risen, brush it with some butter and bake in the preheated oven for 15 minutes. Lower the temperature to 180C / 160C fan and bake for a further 15 minutes. Tip the loaf onto a wire rack and cool down completely before slicing and serving. Enjoy!
PRETZELS
PRETZELS
INGREDIENTS:
FOR THE DOUGH:
- 500g Pernerka Plain White flour
- 260ml water
- 50ml lukewarm milk
- 1 egg
- 1 tsp dried yeast or 20g fresh yeast
- 4 tbsp melted butter
- 1 tsp salt
- 1 tsp caster sugar
NEXT:
- 1L water
- 3 tsp bicarbonate soda
- An egg wash
- Poppy seeds, sesame seeds and salt flakes
TIPS AND TRICKS:
Pretzels are best enjoyed fresh, but they also freeze well. You can keep them in the freezer for up to a month.
INSTRUCTIONS:
1) Tip the flour into a clean bowl and make a well in the centre. Add the sugar, yeast, lukewarm milk and the whisked egg. Let this mixture sit for a while and when you see the yeast working, add the remaining dough ingredients and knead until you get a smooth dough. Cover and let it rise in a warm place for about 30 minutes.
2) Divide the risen dough into 12 equal pieces. Using your hands, roll each piece into a long rope.
3) To form logs into pretzels, lay the rope in a U-shape. Take the two ends and cross them over. Take the ends, lift them backwards and press them into the curve of the U-shape. Repeat with the remaining ropes. Cover and let rise for additional 20 minutes.
4) Preheat the oven to 200C / 180C fan.
4) Fill a bigger saucepan with water, bring to the boil, add the baked bicarbonate soda, then reduce the heat to a low simmer. Add the pretzels gently into the pan, one at a time, and cook for 80 secs.
5) Use a slotted spoon to gently lift the pretzels from the pan and place them on a baking tray lined with parchment paper. Brush with the egg wash and sprinkle with poppy seeds, sesame seeds and/or salt flakes.
6) Bake in the preheated oven for 10-15 minutes or until dark brown, but not burnt!
7) Cool the pretzels down before serving. Enjoy!
WHOLEMEAL RYE AND SPELT SOURDOUGH BREAD
WHOLEMEAL RYE AND SPELT SOURDOUGH BREAD
INGREDIENTS:
LEAVEN:
- 2 tbsp rye sourdough starter
- 100g Pernerka Fine Wholemeal Rye flour
- Water as needed
NEXT:
- 350g Pernerka Fine White Spelt flour
- Flour for topping up as needed
- 1 ½ tsp salt
- 1 tsp crushed cumin seeds
- 180 to 200ml water
TIPS AND TRICKS:
INSTRUCTIONS:
1) First, prepare the leaven. Put room temperature sourdough starter into a bowl, add rye flour and lukewarm water and mix together until you get a ‘thick batter’. Cover and leave to rest in a warm place for five to seven hours.
2) Put the spelt flour into a stand mixer’ bowl, add the crushed cumin seeds and salt and mix together. Add the leaven, lukewarm water and using a dough hook, start kneading gently on speed one. Mix for five minutes, then increase the speed to two and continue kneading for another three minutes. If the dough looks thinner than you’d like, add a little bit more flour and knead it in.
3) Place the dough into a well greased bowl, cover it with a cling film and let it rest for about 45 minutes. Meanwhile, dust a banneton basket with some rye flour or cornstarch.
4) Once the dough has rested, stretch and fold it four times, cover it again with a cling film and let it rest for further 30-45 minutes. Once rested, repeat the stretch and fold again and rest the dough yet again for 30-45 minutes.
5) Tip the dough out onto a floured surface. Stretch and fold the dough several times, making sure you remove any air bubbles at the end. Shape and place the dough into the banneton basket, cover it and let it rise for about five hours in a warm place.
6) Heat the oven to 250C/230 fan. Prepare one baking sheet and a heatproof bowl filled with about 200ml of water. Tip the bread out onto a parchment (baking) paper and using a sharp knife or a razor blade, make a shallow cut in the center of the dough. Place both the baking sheet and the bowl with water in the preheated oven, with the bowl placed at the bottom of the oven. Leave the bread on the parchment, spray it with a bit of water and place it on the hot baking sheet.
7) After 10 minutes of baking, remove the bowl with water. Please, apply extra caution when opening the oven as there will be quite a bit of build up of hot steam.
8) Leave the oven door very slightly ajar, prop it with a wooden spoon; to remove any remaining steam. Lower the temperature to 190C/170C fan and bake for another 25 minutes or so.
9) Remove bread from the oven, place on a cooling rack and let it cool down. Enjoy!
CHERRY CRUMBLE
CHERRY CRUMBLE
INGREDIENTS:
- 500g pitted cherries
- 1 tbsp corn starch
- 3 tbsp cane sugar
FOR THE CRUMBLE TOPPING:
- 80g Pernerka Fine White Spelt flour
- 80g softened butter
- 80g ground almonds
- 100g cane sugar
- ½ tsp of cinnamon
- A pinch of salt
TIPS AND TRICKS:
Serve warm with vanilla ice cream or your favourite vanilla custard.
INSTRUCTIONS:
1) Tip the cherries into an ovenproof dish and mix with the sugar and corn starch. Set aside.
2) Preheat the oven to 200C / 180C fan.
3) Tip the flour and butter into a bowl and rub together with your fingertips to create a fine, breadcrumb-like mixture. Add the salt, sugar, cinnamon, and ground almonds and gently mix through. Sprinkle the topping over the cherry mixture.
4) Bake the crumble in the centre of the oven for 30-35 mins or until the topping is golden brown. Serve warm. Enjoy!
CHILLI CHOCOLATE BROWNIESS
CHILLI CHOCOLATE BROWNIESS
INGREDIENTS:
- 60g Pernerka Plain White flour
- 120g butter
- 130g good quality baking chocolate (min. 60% of cocoa)
- 2 eggs
- 100g caster sugar
- 30g chopped pecan nuts
- A few drops of vanilla extract
- A pinch of salt
- ¼ tsp chilli powder
TIPS AND TRICKS:
You can use your favourite nuts instead of pecan nuts, e.g. cashews, hazelnuts, walnuts etc. You can use chopped pistachios for that final decoration as their beautiful green colour will brighten up your brownies.
INSTRUCTIONS:
1) Line a baking tray 25 × 20 cm with parchment paper. Preheat the oven to 200C / 180C fan.
2) Place a bowl over a pot of simmering water. Break the chocolate into smaller pieces and add these to the bowl, together with the butter and the vanilla extract. Stir with a spatula until all the chocolate has melted. Remove from heat and place on a kitchen towel. Let it slightly cool down.
3) In a separate clean bowl, whisk the eggs with sugar until light and pale. Slowly add the melted chocolate and mix well.
4) In another bowl, mix the flour, salt and chilli powder together and sift the mixture through a sieve.
5) Add the dry flour mix into the egg-chocolate mixture, a little at a time, and keep whisking/mixing gently until well incorporated.
6) Finally, add the chopped nuts and mix them into the batter.
7) Pour the batter into the prepared baking tray and bake for 15-20 minutes. Leave to cool for at least a couple of hours before serving.
8) Lift out the brownie with the parchment. Cut into squares, or other shapes if you like. Enjoy!
SPINACH AND GOAT CHEESE QUICHE
SPINACH AND GOAT CHEESE QUICHE
INGREDIENTS:
FOR THE PASTRY:
- 230g Pernerka Fine White Spelt flour
- 170g cubed cold butter
- 8 tbsp ice water
- A pinch of salt
FOR THE FILLING:
- 3 chopped spring onions
- 80g spinach leaves
- 100g bacon
- 100g goat cheese
- 250ml whipping cream
- 4 eggs
- 1 tbsp clarified butter
- Salt
- Black pepper
- Cayenne pepper
- Nutmeg
TIPS AND TRICKS:
You can swap the bacon for dried tomatoes, which will give the quiche a different, interesting taste.
INSTRUCTIONS:
1) For the pastry, put the white spelt flour and the softened butter into a bowl. Bring the ingredients together by rubbing them gently between your fingers until the mixtures resembles crumb like texture. Add the salt and water, and working quickly, gather all the ingredients together until smooth. Wrap the pastry dough in a cling film and rest it in the fridge for about an hour.
2) Meanwhile, fry the chopped spring onions in the clarified butter until golden brown. Add the spinach leaves and let them wilt; this will happen very quickly. Transfer the mixture onto a clean plate. Next, fry the bacon until nice and crispy. Set aside on a paper towel to drain any excess fat.
3) Preheat the oven to 180C / 160C. Grease a quiche tin and remove the pastry dough from the fridge. Roll it out on a clean lightly floured surface to a size that will cover the tin, then transfer it into the quiche tin. Trim and neaten the edges, but make sure they sit slightly above the tin as the pastry shrinks during baking. Prick the base of the pastry with a fork and bake in the preheated oven for 10 minutes.
4) Mix the eggs with the cream in a clean bowl, then add the spinach mixture and the fried bacon. Add the salt, black pepper, cayenne pepper and nutmeg to taste.
5) Pour the filling into the pre-baked pastry case, then sprinkle crumbled goat cheese on the top. Place back in the oven and bake for a further 25 minutes. Enjoy!
BURGER BUNS
BURGER BUNS
INGREDIENTS:
FOR THE DOUGH:
- 290g Pernerka Fine Wholemeal Rye flour
- 5g dried yeast
- 2 eggs
- 40ml melted butter
- 1 tsp salt
- 3 tsp sugar
- 150ml lukewarm milk
- 1 egg for the egg wash
- Sesame seeds for sprinkling
TIPS AND TRICKS:
You can use your favourite grated cheese instead of sesame seeds.
INSTRUCTIONS:
1) Tip the flour into a large bowl. Make a well in the centre and pour in half of the milk (75ml). Add the sugar, dried yeast and gently mix everything together. Cover the bowl with a clean kitchen towel and wait for the yeast to activate (circa 15 minutes).
2) After 15 minutes, add the remaining ingredients; the eggs, melted butter, rest of the milk and salt. You can continue kneading the dough in the bowl or in a stand mixer fitted with a dough hook. Knead until smooth, approximately 10 – 15 minutes. Please note, the dough will be rather sticky, but that’s the texture you’re looking for. Cover the bowl and let the dough rise in a warm place for an hour.
3) Tip the dough out onto a clean floured surface, divide it into four equal parts, and roll each part into a ball. Place the dough balls onto a baking tray lined with parchment paper, leaving enough space between them; cover and let rise again for about 30 – 40 minutes.
4) Whilst waiting, preheat the oven to 200C / 180C fan.
5) Brush each dough ball with egg wash and sprinkle with some sesame seeds.
6) Bake in the preheated oven at 200C / 180C fan for 20 minutes. Remove the buns from the oven and let them cool down before serving. Enjoy!
PEAR AND FETA CHEESE TART
PEAR AND FETA CHEESE TART
INGREDIENTS:
PASTRY
- 170g Pernerka Fine Plain Wholemeal flour
- 135g butter (at room temperature)
- 1 egg
- A pinch of salt
FILLING
- 200ml double cream
- 3 eggs
- 1 red onion
- 2 bigger ripe pears
- 150g Feta cheese
- Salt to taste
TIPS AND TRICKS:
You can sprinkle some chopped nuts on top of the tart.
INSTRUCTIONS:
1) Preheat the oven to 190C / 170C fan.
2) Make the pastry. Put the flour and salt into a bowl, then add butter. Using your fingertips, rub the flour into the butter until you get a breadcrumb like mixture. Add the egg and working quickly, bring all the ingredients together into a nice smooth dough. (You can also make the pastry in a food processor or a kitchen stand mixer).
3) Using a rolling pin, roll the pastry out on a clean lightly floured surface. Transfer it into a tart pan and dock it with a fork. Place some parchment paper on the pastry and fill it with uncooked beans or rice and blind bake it in the preheated oven for 10 minutes.
4) Meanwhile, make the filling. Slice the red onions, dice the pears and crumble the Feta cheese. In a bowl, mix mix together eggs with cream and add the remaining ingredients.
5) Take out the pre-baked pastry, remove the parchment paper and uncooked beans/rice and pour in the prepared filling.
6) Reduce the heat to 170C / 150C fan, place the tart back in the oven and bake for a further 30 minutes.
7) Remove from the oven, cool down, slice and enjoy!
UPSIDE-DOWN TOMATO TART
UPSIDE-DOWN TOMATO TART
INGREDIENTS:
PASTRY:
- 200g Pernerka Fine White Spelt flour
- 100g cold butter (straight from the fridge)
- 3/4 tsp salt
- 1 egg yolk
- 5 to 6 tbsp cold water
FILLING:
- 2 tbsp butter
- 2 large red onions
- 200g leek
- 2 tbsp caster sugar or icing sugar
- c. 750g tomatoes
- 1/2 tbsp icing sugar
- Salt and black pepper to taste
- Vinegar (optional)
NEXT:
- 1 egg for brushing
TIPS AND TRICKS:
You can use Pernerka Plain White flour instead of Pernerka Fine White Spelt flour.
INSTRUCTIONS:
1) Preheat the oven to 200C / 180C fan.
2) Make the pastry. Put the flour and salt into a bowl, then add butter. Using your fingertips, rub the flour into the butter until you get a breadcrumb like mixture. Add the egg yolk and water and working quickly, bring all the ingredients together into a nice smooth dough. Cover with cling film and rest in the fridge for an hour.
3) Whilst waiting, prepare the filling. Wash the tomatoes and cut them in half. Place the tomatoes on a baking tray cut side down and sprinkle with some caster/icing sugar (you can leave the sugar out completely). Bake in the preheated oven at 200C / 180C fan for 20 minutes.
4) Once baked, leave the tomatoes to cool down. Prepare a round tart pan, squeeze the remaining juice out of the baked tomatoes and put them in the prepared pan. Try and spread the tomatoes evenly, so they cover the bottom of the pan. Add the salt and black pepper to taste.
5) Melt butter in a frying pan, then add sugar and sliced onions and stirring occasionally, caramelise the onions (until golden, they shouldn’t be overdone). Add the chopped leek, mix it in and take the frying pan of the heat. Add some salt and you can also add a little bit of vinegar for that sweet and sour taste. Leave the mixture to cool down.
6) Once cooled, spread the onions/leek mixture on top of the tomatoes. Again, spread the mixture evenly so that it covers the bottom of the pan.
7) Take the pastry out of the fridge. Using a rolling pin, roll it out on a clean lightly floured surface. Leave the pastry slightly bigger than the actual tart pan, circa 2cm. Cover the filling in the tart pan with the rolled-out pastry and tuck in the edges around the filling.
8) Brush the pastry with a whisked egg, and dock it with a fork.
9) Bake in the preheated oven at 200C / 180C fan for 25-30 minutes or until golden.
10) Allow to cool to room temperature before running a knife around the edge of the pan. Invert the tart onto a plate that is deep enough to contain the juices. Cut into desired portions and serve. Enjoy!
RICE FLOUR BUNDT CAKE WITH BLUEBERRIES AND CHOCOLATE
RICE FLOUR BUNDT CAKE WITH BLUEBERRIES AND CHOCOLATE
INGREDIENTS:
- 400g Pernerka Fine Rice flour
- 3 eggs
- 12g baking powder
- 180ml oil
- 500ml Kefir milk
- 180g caster sugar
- 3 tbsp freshly squeezed lime juice + zest from half a lime
- 50g blueberries
TO DECORATE:
- A handful of blueberries
- Melted Chocolate
TIPS AND TRICKS:
You can use other fruit instead of blueberries, or you can leave the fruit out altogether and use your favourite nuts.
To check if the bundt cake is baked all the way through, you can use the ‘cocktail stick/skewer test’. Once inserted into the cake, it should come out clean. If it comes out wet and sticky, the cake hasn’t cook through. Pop it back in the oven for a few more minutes before checking again.
INSTRUCTIONS:
1) Preheat the oven to 175C / 155C fan.
2) Prepare a bundt cake pan. Butter and flour the pan on the inside.
3) In a bowl, whisk the whole eggs with the sugar until pale and fluffy (circa five minutes).
4) Then, whilst continuing to whisk, slowly pour in the oil.
5) Mix in the flour, baking powder and kefir milk.
6) Switch to a spatula, add the lime juice and blueberries and mix well.
7) Pour the batter into the prepared bundt cake pan.
8) Bake for approximately 55-60 minutes.
9) Leave the cake to cool down slightly, tip the cake out on a plate and decorate it with melted chocolate and some more blueberries. Slice into portions. Enjoy!
CHEESY BREADSTICKS
CHEESY BREADSTICKS
INGREDIENTS:
FOR THE DOUGH:
- 300g Pernerka Fine White Spelt flour (+extra flour for dusting)
- 1 tsp baking powder
- 100g softened butter
- 190g soured cream
- 1/2 tsp salt
TO FINISH OFF:
- Cumin seeds and your favourite hard cheese (grated)
- Egg wash: whisked 1 egg with 2 tbsp milk
TIPS AND TRICKS:
If you want the breadstick to stay fresh and crispy for longer, store them away in an airtight container.
INSTRUCTIONS:
1) Line a couple of baking trays with parchment paper and preheat the oven to 200C / 180C fan.
2) In a bowl, bring all the ingredients for the dough together. Tip the mixture onto a lightly floured surface and knead well until the dough is smooth and pliable.
2) Dust the surface with some more flour and roll the dough out to the shape of a rectangle, 3-4mm thick. Starting at one long edge, cut the dough into strips. Stretch each piece out and gently twist it.
3) Place the breadsticks onto the prepared baking sheets, brush them with the egg wash and sprinkle with the cumin seeds and grated cheese.
4) Bake in the preheated oven for 20 minutes.
5) Remove the breadstick from the oven, cool down on a cooling rack and serve. Enjoy!
ROSEMARY AND SUN-DRIED TOMATO FOCACCIA
ROSEMARY AND SUN-DRIED TOMATO FOCACCIA
INGREDIENTS:
- 500g Pernerka Plain White flour
- 400ml warm water
- 50ml olive oil + 2 tbsp for drizzling over the focaccia (use the oil from the sun-dried tomatoes)
- 1 sachet of dry yeast
- 1 tbsp salt
- 1 tsp caster sugar
- Sun-dried tomatoes in oil, olives and capers (adjust the quantities to your liking)
- A handful of fresh herbs: rosemary and thyme
- Coarse salt for sprinkling
TIPS AND TRICKS:
- Pernerka Plain White flour will add a lot of texture to your focaccia. However, you can always experiment and use different types of flour such as Pernerka Fine Wholemeal Spelt flour.
- The best combination of toppings/flavour for the focaccia are rosemary and sun-dried tomatoes or thyme, goat cheese and figs.
INSTRUCTIONS:
1) Tip the flour into a stand mixer bowl, followed by salt, caster sugar, dry yeast and water. Knead well until you get a rather sticky, runnier dough. Add the olive oil and gently knead it in, but only until about half of it has been incorporated. The other half should be still ‘floating’ around the dough.
2) Cover the bowl and let the dough rise in a warm place for about 30 minutes. (It’s absolutely fine if you leave it to proof for longer than this.)
3) Line a rectangle baking tray with parchment paper and tip the dough into it. Stretch it well and fold it on itself a few times, same as when you bake a traditional bread. Cover and let it rise for the second time.
4) Meanwhile, preheat the oven to 220C / 200C fan and roughly chop the sun-dried tomatoes, olives and capers.
5) Once the dough has risen, make sure it stretches to all corners to cover the whole tin. Lightly wet your hands and press your fingers into the dough to make dimples.
6) Push the sun-dried tomatoes, olives and capers into the dimples, drizzle with the oil from the sun-dried tomatoes, sprinkle with chopped fresh herbs, coarse salt and bake.
7) Please note: If you’re using a shallow tin, the focaccia will need about 20-25 minutes in the oven. If you’re using a deeper tray, then 15 minutes in the oven should be enough. But as with any recipe, every oven is different and so it is important that you check the focaccia after the recommended baking time to ensure that it is baked all the way through.
This recipe was prepared by @alishaeasycooking
SAVOURY MUFFINS WITH CHORIZO AND SUN-DRIED TOMATOES
SAVOURY MUFFINS WITH CHORIZO AND SUN-DRIED TOMATOES
INGREDIENTS:
- 280g Pernerka Fine White Spelt flour
- 3 tsp Aglio Olio Peperoncino spice mix (mix of salt, dried garlic powder, dried onion powder, black pepper, ground paprika powder, dried parsley, dried oregano a chilli powder)
- 75g sun-dried tomatoes in oil, diced
- 8 tbsp oil from sun-dried tomatoes
- 2 eggs
- 100g Chorizo, diced
- 200g Greek yogurt
- 5 tbsp milk
- 1 tsp baking powder
TIPS AND TRICKS:
If the Aglio peperoncino isn’t available in your region, you can replace it with one teaspoon of dried oregano.
INSTRUCTIONS:
1) Preheat the oven to 200C / 180C fan.
2) Sift the flour and baking powder into a clean bowl. Add the spice mix, sun-dried tomatoes and chorizo.
3) In a separate bowl, whisk the eggs, then add the Greek yogurt, milk and oil.
4) Mix the dry mixture with the egg mixture and mix gently until well combined.
5) Line the muffin pan with muffin cases and fill them with the prepared batter.
6) Bake for 20 minutes until nicely risen, golden and firm to touch.
7) Remove muffins from the muffin pan, cool down for about five minutes and serve. Enjoy!
EDIBLE (SPINACH, AVOCADO AND BANANA) MOSS CUPCAKES
EDIBLE (SPINACH, AVOCADO AND BANANA) MOSS CUPCAKES
INGREDIENTS:
FOR THE CUPCAKE BATTER:
- 300g Pernerka Fine White Spelt Flour
- 375g fresh spinach
- ½ of an avocado (115g)
- ½ of a banana (70g)
- Juice from one lime
- 12g baking powder
- 2 eggs
- 170g caster sugar
- 160ml sunflower oil
FOR THE CREAM CHEESE FROSTING:
- 220g Mascarpone cheese
- 220ml whipping cream
- 15g icing sugar (can be adjusted to taste or completely left out)
TIPS AND TRICKS:
INSTRUCTIONS:
MAKE THE CUPCAKE BATTER:
1) Preheat the oven to 175C / 155C fan.
2) Wash the spinach thoroughly and drain it well. Add the drained spinach, avocado, banana and the lime juice into a blender and blend until smooth. If using a hand blender, it might take a bit longer for you to achieve desired consistency.
3) In a clean bowl, mix the white spelt flour with the baking powder.
4) Put the eggs and sugar into a stand mixer bowl, and using a balloon whisk; beat them together on a medium to high speed until pale and fluffy. (You can also use an electric whisk and a clean glass bowl). Reduce the speed to the lowest setting and add the sunflower oil in a continuous slow stream.
5) Swap the balloon whisk for a paddle attachment, add the spinach mixture and gently mix into the egg-sugar mixture. Add the spelt flour with the baking powder in two additions, mixing well after each one.
6) Line a cupcake pan with cupcake cases and spoon the batter into them. You should get circa 14 cupcakes.
7) Bake in the preheated oven for 25 minutes. To test if the cupcakes are done, you can lightly press them with your finger. They should feel firm and lightly springy to the touch. You can also insert a cocktail stick into one of them to see if the stick comes out clean. If so, the cupcakes are baked. Take them out of the oven and let them cool down directly in the pan. Once cooled, remove them from the pan.
MAKE THE CREAM CHEESE FROSTING:
1) It’s important to stick with the ratio 50:50. In other words, if you use 220g of the Mascarpone cheese, then use 220ml of the cream. There is no need to whip the cream separately, just add it into a bowl with the Mascarpone cheese and the sugar. Make sure both the cream and cheese are cold, right from the fridge; before you start whisking. The easiest way to make the frosting is in a stand mixer. Using a balloon whisk, start whisking slowly and then increase the speed to high. Keep an eye on the frosting at all times to make sure that you don’t over-whisk it. As soon as you see the frosting being nice and firm, switch the mixer off. If you’d carry on whisking, it would curdle and you wouldn’t be able to save it.
2) I prefer the sugar-free variant, but if you like things sweet, then you can adjust the amount of sugar to your liking. One thing to mention is that the more sugar you use, the higher the chance that the frosting will turn out runny.
DECORATE YOUR CUPCAKES:
1) Using a large grater, grate two cooled down cupcakes into a small bowl. This is your edible moss.
2) Decorate all cupcakes with the cream cheese frosting and sprinkle with the edible moss. Make sure to use enough of the edible moss to cover the whole frosting. Decorate with your favourite toppings, e.g. fruit or edible flowers such as edible pansies.
Recipe from @LelísCupcakes
CHOUX BUNS WITH RASPBERRY CREME PATISSERIE
CHOUX BUNS WITH RASPBERRY CREME PATISSERIE
INGREDIENTS:
FRENCH CHOUX PASTRY
- 205g Pernerka Plain White flour
- 120g water
- 135g milk
- 100g butter
- 13g icing sugar
- 3g salt
- 275g eggs
RASPBERRY CREME PATISSERIE
- 350g fresh raspberries
- 100g water
- 50g Griotte liquer
- 80g egg yolks
- 125g icing sugar
- 50g vanilla pudding
- 50g softened butter
- 1 vanilla pod
- 250g double or whipping cream
TO FINISH OFF WITH …
- 30g frozen dried raspberries
- 250g icing sugar
TIPS AND TRICKS:
INSTRUCTIONS:
1) First, make the choux pastry. Put the water, milk, butter, icing sugar and salt in a saucepan and bring the mixture to a boil. Simmer until the butter has melted, then tip in the flour and beat as fast as you can with a wooden spoon until the mixture pulls away from the sides of the pan and is smooth. Tip the mixture into a clean bowl and let it cool down slightly (approx. 10 minutes).
2) In a small bowl, whisk the eggs. When the mixture has cooled down, but it’s not cold, start adding the eggs a little bit at a time and beat well between each addition. You can do this using a wooden spoon, hand held mixer, stand mixer etc. You should end up with the smooth paste, which will be not too thick, but also not too runny. Please note, you might not need to use all the eggs, so we recommend you go slowly and judge the texture of the pastry as you go along.
3) Using a piping bag fitted with a decorative nozzle, pipe choux buns on a baking tray lined with parchment paper. You can pipe the buns as big or as small as you like, we piped them to the diameter of circa 7cm.
4) Sprinkle with some icing sugar and bake in the preheated oven at 180C / 160C fan for 15 minutes. The choux buns should be golden in colour so you will need to use your judgment a little bit to see if you’re happy with the bake. We recommend you don’t open the oven for the first 15 minutes of baking. Once baked, leave to cool completely. You might want to make a small cut into each of the choux buns for the remaining steam to escape.
5) To make raspberry creme patisserie, first, mix the fresh raspberries with water and the Griotte liquer until you get a smooth purée. Add the rest of the ingredients into a saucepan, but the cream, and pour in the purée. Bring the mixture to a boil and cook for about 2-3 minutes. Pour the mixture into a clean glass bowl, cover it with a cling film and let it cool down.
6) Once cool, whisk the patisserie with an electric whisk until smooth and lump-free. In a separate bowl, whip the double or whipping cream and then add it with a spatula into the raspberry mixture. Fold it in gently.
7) Cut the choux buns in half so that you end up with two circles. Put the raspberry patisserie into a piping bag and pipe it on one half of each of the buns. Sprinkle with some frozen dried raspberries and cover with the other half of the bun.
8) Sprinkle the buns with the remaining frozen dried raspberries. You can gently crumble these using your fingers or you can place them in a sieve with larger holes and by shaking the sieve, the raspberries will start breaking into smaller pieces and should be able to go through the holes of the sieve.
9) Place the choux buns in the fridge for about an hour, then serve. Enjoy!
LEMON MERINGUE TARTLETS
LEMON MERINGUE TARTLETS
INGREDIENTS:
FOR THE PASTRY DOUGH:
- 3 egg yolks
- 220g Pernerka Fine While Spelt flour
- 75g caster sugar
- 130g softened butter
- A pinch of salt
FILLING:
- 16 tbsp Lemon Curd
FOR THE MERINGUE:
- 3 egg whites
- 140g icing sugar
- 1 tbsp corn starch
TIPS AND TRICKS:
This luxurious dessert can be also made in a bigger version as a Lemon Meringue Tart.
INSTRUCTIONS:
1) For the pastry, put the white spelt flour, sugar, softened butter and salt into a bowl. Bring the ingredients together by rubbing them gently between your fingers until the mixtures resembles crumb like texture. Add the egg yolks, and working quickly, gather all the ingredients together until smooth. Wrap the pastry dough in a cling film and rest it in the fridge for about an hour.
2) Remove the pastry dough from the fridge, roll it out, cut rounds from pastry and line your tartlet molds with them. Trim and neaten the edges. Prick the base of each tartlet with a fork and chill in the fridge for 15 minutes.
3) Bake the tartlet shells at 180C / 160C fan for 15-18 minutes.
4) Meanwhile, prepare the meringue. Put the egg whites into a stand mixer bowl, or if using a balloon whisk/ an electric whisk, into a clean bowl (not plastic); and beat them on medium speed until you get stiff peaks. Increase the speed and start adding the sugar, a spoonful at a time. Beat well between each addition. When you’ve finished, the mixture should be thick and glossy. Using a spatula, gently fold in the corn starch.
5) Once the tartlet shells have been baked, remove them from the oven and let them cool down for a short while. Put 2 tbsp of the lemon curd into each tartlet shell and decorate with the meringue.
6) Reduce the oven temperature to 90C / 70C fan and bake for a further 90 minutes.
7) Remove the tartlets from the oven, allow them to cool down, remove them from the molds and serve. Enjoy!
APRICOT CHEESECAKE
APRICOT CHEESECAKE
INGREDIENTS:
FOR THE BASE DOUGH:
- 100g Pernerka Fine Plain Wholemeal flour
- 80g ground almonds
- 50g icing sugar
- 1 tsp cinammon
- Zest from one lemon
- 80g softened butter
FOR THE FILLING:
- 250g Mascarpone cheese
- 250g Soured cream
- 250g Philadelphia cream cheese
- 2 eggs
- 1 vanilla pod
- Circa 50g caster sugar (adjust to taste)
FOR THE TOPPING:
- 250ml apricot purée (puréed fresh apricots)
- 1 sachet of powder gelatin
- Sugar to taste (usually dictated by the ripeness of apricots)
TIPS AND TRICKS:
You can swap apricots for your favourite fruit, e.g. blueberries, strawberries etc.; and Pernerka Fine Wholemeal Spelt flour for Pernerka Fine White Spelt flour.
INSTRUCTIONS:
1) Preheat the oven to 170C / 150C fan. Make the base dough: mix all the base dough ingredients together until they come together and you’re left with a nice smooth dough.
2) Press the dough into the bottom of the pan, lightly prick it with a fork all over and bake it in the oven for 10 minutes.
3) In a bowl, mix all the filling ingredients together until well combined. The mixture should be smooth. Remove the dough base from the oven and pour in the prepared filling mixture. Reduce the heat to 150C / 130C fan and bake for a further 30 minutes.
4) When removing the cheesecake from the oven after baking, the filling could be slightly puffed up. If this is the case, make a gentle cut into it to deflate it. Set aside and let cool down.
5) In a saucepan, bring to a boil the apricot purée with sugar (if required). Add the gelatin, mix together and set aside for a minute or so before pouring it on top of the baked cheesecake. Cool the cheesecake down in the fridge. Enjoy!
STRAWBERRY JAM AND NUTELLA ROLY-POLY
STRAWBERRY JAM AND NUTELLA ROLY-POLY
INGREDIENTS:
FOR THE DOUGH:
- 250g Pernerka Fine White Spelt flour
- 1tsp of baking powder
- A pinch of salt
- 60g of any sweetener (we used xylitol)
- 50g cottage cheese
FILLING:
- Strawberry jam
- Nutella
CINAMMON SUGAR (TOPPING):
- Granulated sugar mixed with some ground cinnamon
TIPS AND TRICKS:
INSTRUCTIONS:
1) In a large bowl, whisk the cottage cheese with your choice of sweetener, then add flour, baking powder, salt and make a firm dough.
2) Clean a flat surface, then slightly wet it with water. Using a rolling pin, roll the dough out thinly into the shape of a rectangle.
3) Spread some strawberry jam on one half of the dough and Nutella on the other half.
4) Roll up from the long edge.
5) Cut the rolled dough into about 0.5cm discs, ‘snails’, and bake in the preheated oven at 180C/160C fan for about 10 – 15 minutes.
6) Remove from the oven and sprinkle with some cinnamon sugar. Enjoy!
JUDAS BUNS
JUDAS BUNS
INGREDIENTS:
- 500g Pernerka Fine Wholemeal Spelt Flour
- 100ml milk (at room temperature)
- 100ml single cream (at room temperature)
- Dried yeast for 0.5kg of flour (usually 5g)
- 100g caster or icing sugar
- 8g vanilla sugar (optional)
- 100g melted unsalted butter
- 3 egg yolks
- 1 tbsp lemon zest
- 1/2 tsp salt
- 3 tbsp raisins, plus some more for sprinkling on top of the buns
- Flaked almonds for sprinkling on top of the buns
- Egg wash for glazing before baking
- Butter and honey for spreading on buns after baking
TIPS AND TRICKS:
Soak the raisins in rum at least one hour before baking. For alcohol free version, soak raisins in warm water.
INSTRUCTIONS:
1) Mix the dried yeast with 100ml of milk in a small bowl. Set aside.
2) Place flour, salt, lemon zest, vanilla sugar, egg yolks, caster or icing sugar and soaked raisins into a bowl. Pour in the yeast-milk mixture, melted butter and cream. Mix everything together until well combined.
3) Tip the dough onto a flat surface and continue kneading until you get a nice smooth ball of dough. If you wish, you can knead the dough in a stand mixer instead.
4) Transfer the dough to a bowl, cover it with cling film and let it rise in a warm place for about 90 minutes.
5) Tip the proofed dough onto a floured surface. Divide it into 20 equal portions and roll each into a log, about 1 inch/2.5cm thick and 10 inches/20-25cm long. Shape each log into an S shape. This shape is characteristic for the Judas buns, however, you can experiment with the shapes and if you’re baking with your kids, let them also have a go. Please bear in mind that the dough will still increase in volume.
6) Place the shaped Judas buns on a baking sheet/tray lined with parchment paper. Cover with cling film and let them rise in a warm place for about 30-40 minutes.
7) Uncover, brush with egg wash, sprinkle with some more raisins and almonds and bake in the preheated oven at 190C/170C fan for 18-20 minutes until golden.
8) Remove the Judas buns from the oven, lightly heat up butter and honey in a microwave for about 30 seconds and brush the buns immediately all over (sides too).
9) Cool the buns before serving and enjoy!
CZECH SWEET EASTER BREAD
CZECH SWEET EASTER BREAD
INGREDIENTS:
- 450g Pernerka Fine White Spelt Flour
- 100g icing sugar
- 80g unsalted butter
- 3 egg yolks
- 150ml single cream (at room temperature)
- 80ml lukewarm milk
- 50g raisins
- 50g chopped almonds, plus some more for sprinkling
- Zest of one lemon
- 5g dried yeast or 5g easy bake yeast
- A pinch of salt
TIPS AND TRICKS:
Soak the raisins in rum they day before baking. This will create more intense flavour. If you’d like to omit use of an alcohol, we still recommend you soak the raisins in warm water.
INSTRUCTIONS:
1) Mix the dried yeast with lukewarm milk in a small bowl. Set aside and leave the yeast to activate. If using easy bake yeast, you can skip this step, just mix the yeast with the rest of the ingredients.
2) Place flour and salt into a large bowl, mix and make a well in the centre. Pour in the yeast-milk mixture and cream. Add sugar, egg yolks, softened butter, raisins, almonds and lemon zest and mix everything with a wooden spoon.
3) Tip the mixture onto a flat surface and knead until you get a nice smooth ball of dough. Put the dough back into the bowl, cover and leave it to rise in a warm place for one hour.
4) Tip the proofed dough onto a floured surface and shape it into a nice round loaf. Place the bread onto a baking sheet/tray lined with parchment paper, cover and let it rise for a further 30 minutes.
5) Using a sharp knife or a razor blade, make a shallow cut in the shape of a cross on top of the bread.
6) Sprinkle with chopped almonds and bake it in the preheated oven at 160C/140C fan for 50 minutes.
7) Cool down before serving. Enjoy!
HOT CROSS BUNS
HOT CROSS BUNS
INGREDIENTS:
- 250g Pernerka Plain White flour
- 40g of caster sugar
- A pinch of salt
- 8g of dried yeast
- 150ml room temperature milk
- 25g butter at room temperature – cubed
- 1 egg
- 40g of raisins
- 1 apple – diced
- 1 tsp of cinnamon
- Honey for glazing
For Crosses:
- 11 tbsp of cold water
- 75g Pernerka Plain flour
TIPS AND TRICKS:
Instead of using honey, you can glaze the buns with a warm apricot jam. You can also add candied fruit or a zest of chemically untreated orange peel to the dough.
INSTRUCTIONS:
1) Place flour, sugar, yeast, salt and cinnamon into a bowl or a food processor and gently mix together.
2) Add the butter. If using your hands, use your fingertips and ‘rub in’ the butter. If using a food processor, pulse the butter and the flour mix together until the mix resembles fine breadcrumbs.
3) If using your hands, make a little well in the centre of your flour/butter mix and pour in the beaten egg and milk. If using a food processor, just simply pour in the egg and milk into the mix. Bring everything together until you have a sticky dough. Tip onto a floured surface and knead the dough for about five minutes until you end up with a smooth, elastic dough.
4) Put the dough into a lightly oiled bowl and cover it with a lightly oiled cling film. Let the dough rest in a warm place for 60 minutes.
5) Whilst the dough is still in the bowl, mix in raisins and the diced apple. Cover it again and let the dough rise for additional 30 minutes, or until doubled in size.
6) Tip the dough onto a floured surface and divide it into nine equal pieces. Roll each piece into a smooth ball.
7) Place the buns onto a baking tray lined with baking paper (parchment), leaving enough space between the buns to let them expand. Cover the buns again with either a lightly oiled cling film or a clean tea towel and let them rise for 15 minutes.
8) To make crosses, mix flour and water in a small bowl until you get a thick runny paste. Pour the smooth mixture into an icing bag fitted with a narrow pointed nozzle. Pipe crosses onto the buns.
9) Heat oven to 220C/200C fan and bake for ten minutes. Lower the heat to 200C/180C fan and bake for additional 7-10 minutes.
10) Glaze the top of the buns with honey whilst they’re still warm. Enjoy!
EMPANADA (TUNA AND VEGETABLE PATTIES)
EMPANADA (TUNA AND VEGETABLE PATTIES)
INGREDIENTS:
DOUGH:
- 450g Pernerka Organic Fine White Spelt Flour
- 1 tsp baking powder
- 2 tsp salt
- 120g butter
- 2 egg yolks
- 200ml water
FILLING FOR 1 AND ¼ DOSES OF DOUGH:
- 400g tuna in oil
- 100g red onion
- 150g corn
- 4 tbsp oil
- Salt and pepper to taste
- 4 to 5 tbsp ketchup or tomato purée
- 1 beaten egg to brush the patties before baking
TIPS AND TRICKS:
INSTRUCTIONS:
1) First, let’s prepare our filling. Fry a chopped onion in oil together with the corn for approx. one minute. Switch the cooker off and remove any excess oil from the pan.
2) Add salt and pepper to taste and let the mixture cool down. Mix in tuna and ketchup or tomato purée (ketchup works better here as it brings nicer taste to the filling). Set the filling aside.
3) For the dough, mix all ingredients first in a bowl and then finish the kneading process on a well floured surface. Cover and let rest at the room temperature for 30 minutes.
4) Using a rolling pin, roll the dough out to about 2 to 3mm thickness.
5) Cut out approx. 10cm circles using a glass or a cookie cutter. and place some filling in the centre of each of the circles. Lightly wet the edges, pinch both sides up and fold in half to seal.
6) Place your empanadas on a baking tray lined with baking paper (parchment).
7) Bake at 200C/180C fan until golden, that’s about 20 minutes.
8) Serve the empanadas whilst still lukewarm. Enjoy!
WHOLEMEAL ŠTAFETKY
WHOLEMEAL ŠTAFETKY
INGREDIENTS:
FOR THE SPONGE (MAKES THREE):
- 120g Pernerka Organic Fine Wholemeal Spelt flour
- 280g caster sugar
- 150g ground walnuts
- 12 egg whites
FILLING:
- 80g Pernerka Plain White flour
- 80g icing sugar
- 50g butter
- 250ml brewed strong coffee
TO COMPLETE THE CREAM:
- 150g butter
- 50g sugar
FOR FINISHING:
- 150g baking chocolate
- 50g butter
TIPS AND TRICKS:
You can make changes to the filling by adding some condensed milk which will enhance the sweetness.
INSTRUCTIONS:
1) Whisk the eggs whites with sugar.
2) Gently fold in the flour and nuts using a spatula or a large spoon. Take extra care so that the whipped egg whites don’t deflate.
3) Line three same size baking trays with baking paper (parchment). We recommend spreading a little bit of butter on the baking paper as this helps with peeling off of the baking paper (parchment) once the sponges are done.
4) Bake the sponges in a preheated oven at 200C/180C fan for about 8 minutes. You can tell the sponges are done once they start turning golden in colour.
5) Let the sponges cool down.
6) For the filling; melt the butter in a saucepan. Once melted completely, remove it from the stove and mix in both sugar and flour. Return back on the stove and pour in brewed coffee. Continue mixing and cooking the mixture until thickened (porridge consistency). Remove it from the heat and let it cool down.
WHOLEMEAL AND WHITE SPELT BREAD
WHOLEMEAL AND WHITE SPELT BREAD
INGREDIENTS:
- 300g Pernerka Fine Plain Wholemeal flour
- 200g Pernerka Fine White Spelt flour
- 2tsp of salt
- 5g dried yeast
- 1tsp of caster sugar or semolina
- 2tsp of crushed cumin seeds
- 6tbsp sunflower seeds
- 400ml water
- 1tbsp lard or oil for greasing
TIPS AND TRICKS:
Allow the bread to cool down completely before slicing it.
INSTRUCTIONS:
1) Grease a 10x30cm loaf tin.
2) Sift both the Pernerka Fine Plain Wholemeal flour and Pernerka Fine White Spelt flour through a sieve into a stand mixer’ bowl. (Please note, you can also knead the dough by hands.)
3) Add salt, a teaspoon of caster sugar and using a dough hook, gently mix it all together. Next, add crushed cumin seeds, sunflower seeds, dried yeast and water.
4) Knead the dough on speed one for about a minute, then increase the speed to two and knead for additional two minutes. (The dough may be a little bit runnier than you’d expect, but this is okay).
5) Place the dough into a greased loaf tin, cover and let rise.
6) Once risen, uncover and place into a preheated oven at 250C/230C fan. Place a heatproof bowl with 200ml of lukewarm water at the bottom of the oven.
7) First, bake for 20 minutes, then remove the bowl with water and reduce the temperature to 190C/170C fan and bake for further 20 minutes. Please, apply extra caution when opening the oven after first 20 minutes as there will be quite a bit of build up of hot steam.
8) Once baked, carefully remove the bread from the tin and allow to cool on a baking cooling rack. Cut into desired slices and enjoy!
MORAVIAN KOLACHES
MORAVIAN KOLACHES
INGREDIENTS:
FOR THE DOUGH:
- 500g Pernerka Fine White Spelt Flour
- 50g golden caster sugar
- A pinch of salt
- 5g dried yeast
- 110g unsalted butter
- 250ml milk
- 2 egg yolks
- 1 egg yolk for glazing
FILLING:
- 250g cottage cheese
- 100g mascarpone
- Icing sugar to taste
- 1 tsp of vanilla (bean) paste
- A Blueberry jam or a Blueberry preserve
STREUSEL TOPPING (CRUMB TOPPING):
- 30g unsalted butter
- 50g Pernerka Fine White Spelt flour
- 30g caster sugar
TIPS AND TRICKS:
If you don’t have enough blueberries for all the kolaches, put a spoonful of your favourite jam on the kolach.
INSTRUCTIONS:
1) Mix the dried yeast with 100ml of warm milk and add 2tbsp of sugar. Leave it to activate for about 15 minutes. (If using easy bake yeast, skip this step as the yeast doesn’t need to activate. Add it straight to the flour with the rest of the ingredients.)
2) In a large bowl, mix flour with salt, then add the rest of the sugar and milk, butter, two egg yolks and the activated yeast mixture.
3) Gently bring all the ingredients together and knead the dough until it becomes nice and soft (this can be also done in your stand mixer, using the dough hook attachment). The dough shouldn’t be sticky. Cover the bowl and let the dough rise for 20 minutes.
4) Prepare your filling. In a bowl, mix the cottage cheese, mascarpone, vanilla paste and sugar together. Set aside.
5) To prepare the streusel topping (crumb topping), rub the butter into the flour to make a light breadcrumb texture. Add in the caster sugar and gently mix it into the mixture.
6) Prepare a baking sheet and line it with a parchment paper.
7) Once the dough has risen, tip it onto a floured surface and using a rolling pin, roll it to about 0.5cm thickness.
8) Using a round glass or a small glass bowl (8-10cm), cut out circles from the dough.
9) Place the dough circles onto the baking sheet, leaving a sufficient space between each to let them rise. Using a smaller glass, make a light indent into the middle of each of the circles. Put some filling into this indent, then top it up with some jam or preserve and the streusel topping. Glaze the sides of each of the kolaches with the egg yolk.
10) Bake Moravian kolaches at 170C/150C fan for about 20 minutes until golden.
11) Leave to cool for about five minutes before serving. Enjoy!
COCONUT TART WITH MIXED BERRIES
COCONUT TART WITH MIXED BERRIES
INGREDIENTS:
FOR THE PASTRY:
- 150g Pernerka Fine White Spelt flour
- 50g desiccated coconut
- 50g golden caster sugar
- A pinch of salt
- 2 eggs
- 3 tbsp melted coconut oil
CREAM FILLING:
- 500g Ricotta cheese
- 250g fat free cottage cheese
- 3 tbsp golden caster sugar
- 1 scoop of vanilla / coconut protein (approx. 30 g)
- 3 tbsp desiccated coconut
GELATIN:
- 300g frozen mixed berries
- Golden caster sugar to taste
- Gelatine powder
TIPS AND TRICKS:
We recommend that you allow the cake to set in the fridge overnight.
INSTRUCTIONS:
1) Prepare the pastry by mixing all ingredients together. Work the pastry only enough to bring it together. Do not over-knead or your pastry will end up hard. Form into a disc.
2) Using a rolling pin, roll out the pastry on a clean floured surface, then gently fold it in half over the rolling pin.
3) Transfer it to a loose base tart tin, lining up the fold with the centre of the tin. Gently unfold and press down to line the tin.
4) Trim the overhanging pastry with a knife and fold the edges of the pastry all around the tart tin using a pinching motion.
5) Prick the base of the pastry with a fork in several places. Bake in the preheated oven at 180C/160C fan for 15 – 20 minutes.
6) Prepare your cream filling by mixing all ingredients together.
7) Once the pastry has been baked, remove it from the oven and let it cool down.
8) Once cool, fill the tart shell with the cream filling, spreading it evenly.
9) Finally, place the frozen mixed berries into a pot and add sugar. Bring it to a slow boil and cook until all the berries have been thawed.
10) Following the instructions on the powdered gelatine packaging, prepare just enough gelatine to cover the cooked mixed berries. Mix with the berries mix and pour over the tart filled with the cream filling.
11) Place the coconut tart in the fridge and chill overnight.
12) Cut into slices and enjoy!
COFFEE CAKES
COFFEE CAKES
INGREDIENTS:
FOR THE BATTER:
- 200g sifted Pernerka Fine Plain Wholemeal flour
- 150g icing sugar
- 6g baking powder
- 3 large eggs
- 100ml oil
- 100g melted dark chocolate
- 100g sour cream
- 7 to 10 tbsp strong coffee beans
- Butter and flour to line a baking sheet
FILLING:
- 400ml whipping cream
- 3 to 4 tsp of finely ground coffee beans
- Caster sugar or icing sugar to taste
NEXT:
- White chocolate and whole coffee beans
TIPS AND TRICKS:
INSTRUCTIONS:
1) Start with separating egg whites and egg yolks.
2) In a stand mixer, or using a hand mixer/hand whisk; whisk the egg whites until stiff peaks form. Set aside.
3) In a separate bowl, again using a stand mixer/hand mixer/hand whisk; whisk the egg yolks with sugar until pale, thick and foamy.
4) Add oil and whisk for another minute, then add melted chocolate and sour cream and mix well.
5) Mix together the sifted flour, baking powder and ground coffee. Add the dry ingredients to the egg yolk mixture and gently fold them in.
6) Lastly, gently fold in the stiff egg whites.
7) Grease and flour a 30 x 40cm baking sheet. Pour the cake batter in and spread it evenly all the way to the sides and corners of your tin. Bake in a preheated oven at 190C/170C fan for about 25 minutes.
8) Let the cake cool down before handling it further.
9) Whilst the cake is cooling down, prepare your filling. Whip the cream with some sugar and ground coffee. Set aside.
10) Using a glass, cut out 12 uniform circles from your cake. Then, using a knife, gently cut each circle in half so that you’re left with two identical circles. You should have 24 identical circles in the end.
11) Put the filling into a piping bag fitted with a decorating nozzle of your choice.
12) Take one cake circle and pipe some cream on it. Then take another cake circle, place it on top and lightly press.
13) Decorate the top of each of the coffee cakes with some melted white chocolate and whole coffee beans. Enjoy!
WHOLEMEAL KHACHAPURI
WHOLEMEAL KHACHAPURI
INGREDIENTS:
DOUGH:
- 500g Pernerka Fine Plain Wholemeal flour
- A pinch of salt
- 5g dried yeast
- 2 eggs (plus one additional egg for glazing)
- 125ml of lukewarm water
- 125ml of lukewarm milk
- 100g of melted butter
FILLING:
- 150g Mozzarella cheese
- 150g Cheddar cheese
- 150g Feta cheese
- 150g green/black/or mixture pitted olives
TIPS AND TRICKS:
You can enhance the filling by adding some fried onions to it. You can also change the filling altogether by preparing a meat filling, vegetable filling etc. The choice is yours!
INSTRUCTIONS:
1) Add the dried yeast and a little bit of flour to the lukewarm milk, mix well and leave it for 10–15 minutes for the yeast to start working.
2) In a bowl, mix the flour, salt, eggs, water, butter and the activated yeast mixture.
3) Knead it well until you get a nice smooth and elastic dough, then cover the bowl and leave it to rise in a warm place for about 30 minutes. (Please note, you can also knead the dough in a stand mixer fitted with a dough hook).
4) Meanwhile, prepare the filling by cutting all the cheese into small cubes and then mixing these with your choice of olives.
5) Once the dough has risen, tip it onto a floured surface, and divide it into two equal halves. Using a rolling pin, roll out each half into a circle. Aim for both the circles to be the same in diameter.
6) Line a baking sheet with the parchment paper and place one of the dough circles onto it. Put all the cheese/olives filling into the middle and spread it around a little bit.
7) Cover with the second dough circle and press the edges together all around to close the Khachapuri well.
8) Brush the Khachapuri with a beaten egg and bake in the preheated oven at 180C/160C fan for about 20 minutes.
9) Cool down slightly before serving as the cheese mixture will be piping hot. Enjoy!
WHOLEMEAL ROLLS AND BUNS
WHOLEMEAL ROLLS AND BUNS
INGREDIENTS:
FOR THE DOUGH:
- 500g Pernerka Fine Plain Wholemeal flour
- 5g easy bake dried yeast
- 2 tsp salt
- ¾ tsp of caster sugar
- 30ml oil
- 320ml lukewarm water
YOU WILL ALSO NEED:
- 1 egg and 2 tbsp of milk for glazing
- Various seeds for sprinkling
- 1 tbsp oil to grease a bowl
TIPS AND TRICKS:
Always weigh the yeast separately to your salt and also add them separately to a bowl. If salt and the yeast come into direct contact, salt can kill the yeast. This will cause your dough either to not rise properly or to not rise at all!
INSTRUCTIONS:
1) Using a stand mixer, put all the dough ingredients into a bowl and using a dough hook attachment, knead until you get a smooth dough. (You can also knead the bread by hands.)
2) Place the dough into a well greased bowl, cover and let it rice for about 45 minutes.
3) Tip the dough onto a lightly floured surface, gently knock the air out and divide it into about 100g pieces. You should end up with about nine pieces.
4) Then, divide each piece into three equal pieces. Using your hands, roll each of these pieces out into a sausage/cigar shape to the length of about 15cm.
5) Braid the three pieces together (a basic braid) until you have a braided bun.
6) Continue with steps four and five until you’ve used all your dough.
7) Place all the buns onto a baking sheet lined with the parchment paper. Cover and let rise again (about 30 minutes).
8) Brush the buns with the egg wash (beaten egg mixed with milk) and sprinkle with seeds of your choice.
9) Bake at 220C fan for about 14 minutes.
10) Cool the buns down before serving. Enjoy!
WHOLEMEAL WAFFLES
WHOLEMEAL WAFFLES
INGREDIENTS:
- 140g Pernerka Fine Plain Wholemeal flour
- 2 tsp baking powder
- 20g golden caster sugar
- 2 eggs
- 120g white yoghurt
- Oil for greasing
TIPS AND TRICKS:
You can make the waffles salty just by replacing the sugar with salt.
INSTRUCTIONS:
1) Place all the ingredients in a bowl and mix well. You should get a nice thick batter.
2) Please note, depending on the yoghurt you use, you can end up with a batter which is a little bit more runnier or thicker than you’d like. In such case either add a little bit more flour or a little bit of water.
3) Let the batter rest for a few minutes. By letting the batter rest, you’re not only giving the flour time to absorb more of the liquid to make fluffier waffles, but you’re also allowing the baking powder to distribute more evenly throughout the batter which ensures even lift when baking.
4) Bake the waffles in a waffle maker until browned. We recommend that you follow the manufacturer’s instructions.
5) Use various toppings to decorate your waffles such as chocolate, icing sugar, whipped cream, fresh fruit etc. Enjoy!
BOŽÍ MILOSTI – “GOD’S MERCY” – a traditional Czech Easter pastry
BOŽÍ MILOSTI – “GOD’S MERCY” – a traditional Czech Easter pastry
INGREDIENTS:
- 300g Pernerka Fine Wholemeal Buckwheat flour plus extra for dusting
- ¼ tsp salt
- 40g icing sugar
- 40g butter
- 2 small egg yolks
- 4 tbsp white wine
- 200g sour cream
- ½ tsp lemon zest
- Oil for frying as required
TIPS AND TRICKS:
INSTRUCTIONS:
1) Place all ingredients into a bowl and mix everything together until well combined.
2) Then tip the dough onto a floured surface (clean worktop, non-stick kneading dough mat etc.) and continue kneading until you get a nice smooth ball of dough.
3) Cover your dough with a cloth or a clingfilm and let it rest in a dry cool place. The dough doesn’t need to rest in the fridge.
4) Once rested (approx. 30mins), put some more flour on the surface and the dough and, using a rolling pin, roll the dough out to about 3mm thickness.
5) Using a cutting wheel, cut out various shapes to your liking. In the past, people used to cut out a little hole in the shape of a rectangle in the middle of each of a God’s Mercy pastry. You could also try it and have fun with your creations.
6) Fry your God Mercy pastries in hot oil until golden on both sides. Remove and place on a kitchen paper towel to drain the excess oil.
7) Whilst still hot, roll them in some plain icing sugar or icing sugar mixed with some cinnamon. Enjoy!
BAKED EASTER WREATH
BAKED EASTER WREATH
INGREDIENTS:
- 500g Pernerka Semi-coarse Wheat Flour
- 5g dried yeast yeast
- 60g sugar
- 8g vanilla sugar or 1 tbsp vanilla bean paste
- 250ml lukewarm milk
- 80g melted unsalted butter
- 1 egg
- 1/2 tsp salt
- Zest from one lemon
- 1 egg for egg wash
- Raisins and chopped almonds (optional)
TIPS AND TRICKS:
Place a heatproof bowl in the middle of the wreath before baking it. The bowl will help the hole in the middle of the wreath to be of a regular shape.
INSTRUCTIONS:
1) Mix the dried yeast with a little bit of lukewarm milk and one tsp of sugar in a small bowl. Set aside and leave the yeast to activate for 15 minutes.
2) Place flour and salt into a large bowl, mix and make a well in the centre. Pour in the yeast-milk mixture. Add the rest of the sugar and milk, vanilla sugar or vanilla bean paste, melted butter, an egg, lemon zest and some raisins and chopped almonds (optional). Mix everything with a wooden spoon.
3) Tip the mixture onto a flat surface and knead until you get a nice smooth ball of dough. Put the dough back into the bowl, cover and leave it to rise in a warm place for one hour or until the dough doubles in size.
4) Tip the proofed dough onto a floured surface, divide it into three equal parts and roll out each part into a thick long log. Plait a simple braid. Stick the ends of the braid together and shape it into a circle.
5) Place the prepared wreath onto a baking sheet/tray lined with parchment paper, cover and let it rise for a further 10 minutes.
6) Brush with egg wash and sprinkle with some almonds for extra crunch. Shaved almonds would work better here.
7) Bake the wreath in the preheated oven at 170C/150C fan for about 40 minutes.
8) Remove the wreath from the oven and let it cool slightly.
9) Sprinkle with some icing sugar, cut into smaller portions and serve. Enjoy!
RICE FLOUR EASTER LAMB CAKE
RICE FLOUR EASTER LAMB CAKE
INGREDIENTS:
- 250g Pernerka Fine Rice Flour
- 120g icing sugar
- 12g baking powder (2 ¾ tsp)
- 100g softened unsalted butter (plus extra for greasing the cake mold)
- 3 eggs
- 120ml milk
- 30g raisins
- 30g chopped almonds
- Zest from one lemon
- Desiccated coconut
- Icing sugar for sprinkling
TIPS AND TRICKS:
You can use the lamb cake batter in other recipes such as marble cake or muffins.
INSTRUCTIONS:
1) First, separate the eggs.
2) Preheat the oven to 150C/130C fan and grease the inside of an Easter Lamb cake mold with some melted butter. Coat the inside of the mold with some desiccated coconut.
3) In a bowl, cream the softened butter and sugar until light and fluffy.
4) Add one egg yolk at a time, mixing well after each addition. This will allow mixture to thicken and emulsify.
5) Sift flour and baking powder through a sieve into a separate bowl.
6) Add the flour-baking powder mix and milk into the butter-egg yolk mixture, a little at a time and alternating between the two; and keep mixing until you get light and fluffy batter. Add the zest of one lemon and mix well.
7) In a separate bowl, whisk the egg whites until stiff peaks form.
8) Add a small amount of the whisked egg whites to the batter and stir with a balloon whisk to lighten the batter. Switch to a spatula or a wooden spoon and gently fold in the remaining whisked egg whites in equal portions.
9) Add raisins and almonds and give the batter one final gentle mix.
10) Pour the prepared batter into the cake mold and bake in the preheated oven at 150C/130C fan for 30 minutes.
11) Increase the temperature of the oven to 180C/160C fan and bake for a further 30 minutes.
12) Remove the baked lamb cake from the oven, cool slightly and gently remove it from the mold. Sprinkle with some icing sugar, decorate and serve. Enjoy!