Warm Apple Strudel

To be honest - I don't really have a sweet tooth. When I bake cakes or cookies, they are for my customers or most of the time for my husband.
But there is one I'll definitely break down to. It's a warm apple strudel I can't withstand. And if it comes with vanilla gelato (made with real vanilla beans from Belize) my husband has to be very fast to get a piece.

Surprise... surprise...

Shopping at the market is always a little surprising. You never know what kind of exotic fruits (I'm talking about strawberries, grapes, peaches or plums) they sell. Today I got ahold of some peaches.

What do pineapple, peach and starfruit have in common?

 

They end as jam in a jar. 

And tomorrow morning we'll have fresh French Baguette and this jam.

One dough - different faces

The dough I'm talking about is a special yeast-dough. The specific thing about is the time, the dough has to be kneaded.

By kneading the dough for a long time, the texture is getting smoother and warmer again.

The baked result is a very fluffy and tastful cake.

 

Brioche-Muffin XL
with soft-centered vanilla cream
and lemon icing

 

"Chinois"

 

Brioche

When green mango meets red plum..

... and on their way together they come across a little bit of cinnamon... this will defenitely end as a jam on french baguette.

At least when this happens at Vanilla Hills.

Welcome the new member of our "Bread Family"

Maxi Grain Bread

The new bread is definitely something for bread lovers, who set a great value upon good nutrition. The bread includes 7 different kind of seeds and grains.
Rye flour and freshly ground whole grains, whole wheat grains (freshly ground), spelt flour, sesame and flax seeds, pumpkin and sunflower seeds. It contains home made breadspices with caraway, anise and fennel.

Needless to say that only my new "fancy" kitchen gadget (the mill), made it possible to get the freshly ground rye and wheat.

the right equipment

To bake good bread with fresh ingredients, you need the right equipment.

Yesterday I got a seed grinder in Spanish Lookout. (By the way... this thing looks like from the Middle Ages).

Now I can grind my rye and wheat grains and use the shredded grains for a very healthy bread.

Fougasse

I saw this bread several years ago and it was always in my mind to bake it. Last week we had some visitors at Vanilla Hills and they brought me a baking book with only bread recipes.
And the first recipe I came across was "Fougasse"

So - here we go.