Mohnhörnchen From Classic German Baking Recipes

VANILLE HOERNCHEN (GERMAN CHRISTMAS COOKIES)

Steps:

• Mix all ingredients except powdered sugar together in a medium mixing bowl.
• Knead by hand until dough comes together.
• Don't over knead it.
• Seperate dough into about 30 segments.
• Form each segment into a half moon or cresent shape.
• Place on ungreased cookie sheet.
• Preheat oven to 350 degrees.
• Bake 10-12 minutes until they're golden colored.
• Roll the cookies in the powdered sugar while they're still hot or dust them with the powdered sugar while still on the cookie sheet.
• It is important that you do this while they're still warm or the sugar won't stick.
• Put on wire rack to cool.

DAL CHILLA FROM CHAI, CHAAT & CHUTNEY

Steps:

• To make the batter:.
• Soak the lentils in 250ml (9fl oz) of the measured water for about ?1 hour, until they absorb it all.
• Transfer the lentils to a blender and add the ginger, chilli, and coriander and blend until smooth. Tip the paste into a bowl and stir in the salt, semolina and the remaining 350ml (12fl oz) measured water, mixing well.
• Combine all the topping ingredients in a bowl.
• To cook the chilla:.
• Heat a frying pan and, once it is very hot, pour a serving-spoonful of the batter into the pan and spread it into a 13-15-cm (5-6-inch) circle. Top with 1 tablespoon of the topping mixture and drizzle 1 tablespoon of oil around the edges of the batter. Cook over medium heat for 2-3 minutes, until golden brown on the underside, then turn the chilla over and cook for a further 2 minutes, until golden brown on both sides. Repeat to make 15 more.
• Serve hot with the chutney ?of your choice.
• Recipe courtesy of CHAI, CHAAT & CHUTNEY by Chetna Makan.
• Get the book here:.
• https://www.amazon.com/Chai-Chaat-Chutney-journey-through/dp/1784722871/.

MONT BLANC TARTS FROM SWEET

Steps:

• To make the flaky pastry:.
• Place the flour, butter, sugar and salt in the bowl of a food processor. Pulse a few times, until it is the consistency of fine breadcrumbs, then add the vinegar and water. Continue to pulse for a few seconds, then transfer to a work surface. Shape into a ball and flatten into a disk, cover in plastic wrap and set aside in the fridge for 1 hour (or up to 3 days).
• Preheat the oven to 400°F/200°C.
• When ready to roll out, allow the pastry to rest at room temperature for 30 minutes (if it has been in the fridge for more than a few hours) and place on a lightly floured work surface. Roll out the dough to about 1/8 inch/3 mm thick and cut out eight circles, 5 1/2 inches/14 cm wide. Reroll the dough, if necessary, to get eight circles.
• Transfer one circle at a time to the 3 1/2-inch/9-cm-wide and 1-inch/3-cm-deep fluted tart pans and gently press the pastry into the corners of the pan; you want it to fit snugly and for there to be a decent amount of pastry hanging over the edge of the pan, as the pastry can shrink a little when baked. Place in the fridge for 30 minutes to rest.
• Line the pastry shells in the pans with parchment paper or paper liners and fill with rice or dried beans. Bake for 18 minutes, until the pastry is golden brown at the edges. Remove the rice and paper and bake for another 8 minutes, or until the shell is golden brown. Remove from the oven and set aside to cool completely on the baking sheet. Once cool, trim the shell (so that it can be removed from the pans) and set aside until ready to fill.
• Line a rimmed baking sheet with parchment paper and set aside.
• To make the candied pecans:.
• Combine the maple syrup, corn syrup and granulated sugar in a small saucepan and place over a low heat. Stir gently until the sugar has melted, then add the pecans and salt. Stir so that the nuts are coated in the syrup, then tip the nuts onto the lined baking sheet. Place in the oven for about 8 minutes, or until the syrup is bubbling around the nuts. Remove the baking sheet from the oven and set aside until completely cooled. When the nuts are cooled, the glaze should be completely crisp; if not, return them to the oven for a few minutes more. Once cooled, break or roughly chop the nuts into 1/4 -inch/0.5-cm pieces and set aside until ready to use.
• To make the filling:.
• Place the chocolate in a heatproof bowl over a pan of simmering water, making sure that the base of the bowl is not touching the water. Stir occasionally until melted, then use a pastry brush to coat the inside of each tart shell with the chocolate. Set aside for about 30 minutes, to set, then fill with enough chestnut spread so that it rises about halfway up the sides of the tart shells.
• To make the vanilla whipped cream:.
• Pour the cream into the bowl of an electric mixer with the whisk attachment in place. Add the confectioners' sugar, vanilla extract and brandy and beat on high speed for 1 minute, or until medium-soft peaks form.
• Divide the whipped cream among the tarts, so that it is slightly domed on top of the chestnut spread. Sprinkle the candied pecans generously on top-you might have a tablespoon or two left over, but these can be saved to munch on, to sprinkle over your next bowl of breakfast granola or porridge, or to use in the Knickerbocker Glory-and serve.
• Equipment:.
• You will need eight mini fluted tart pans, about 3 ½ inch/9 cm wide and 1 inch/3 cm deep. Alternatively, you can make this in one large fluted tart pan, around 10 inches/25 cm wide and 1 inch/3 cm deep.
• Make Ahead:.
• The pastry can be made up to 3 days ahead and kept in the fridge (covered in plastic wrap) until ready to roll. It can also be frozen for up to 2 months. The candied pecans can be made up to 5 days in advance and kept in an airtight container.
• Storage:.
• Once assembled, the tarts are best eaten on the day they are baked.
• Recipe courtesy of SWEET by Yotam Ottolenghi and Helen Goh.
• Get the book here: https://www.amazon.com/Sweet-Desserts-Londons-Ottolenghi-Yotam/dp/1607749149/.

GLAZED EGGNOG MADELEINES FROM HOLIDAY COOKIES

Steps:

• SPECIAL EQUIPMENT:.
• 12-mold standard-size madeleine pan, 1-tablespoon cookie scoop (optional), wooden skewer or similar tool.
• To make the madeleines:.
• Sift the flour, baking powder, and cloves into a bowl, then whisk in the salt and nutmeg. In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, yolks, and granulated sugar and whisk on medium-high speed for 5 minutes, until pale and airy. Remove the bowl from the mixer stand, add the flour mixture, and, using a rubber spatula, fold in gently. Add the bourbon, cream, and 1⁄2 cup of the melted butter and continue to fold gently until the ingredients are incorporated. Cover the bowl and refrigerate for 30 minutes.
• Meanwhile, brush the madeleine molds with 2 tablespoons of the remaining butter, then place the pan in the freezer for 10 minutes.
• Position an oven rack in the middle of the oven and preheat the oven to 375°F Remove the pan from the freezer. Using the scoop or two tablespoons, scoop a rounded tablespoon of batter into each prepared mold. Then, using the wooden skewer, spread the batter gently to evenly.
• fill the mold. Bake the madeleines for about 12 minutes, until lightly golden brown and a slightly raised bump forms in the center of each one.
• Transfer the pan to a wire rack and let cool for 5 minutes. Using a fork, gently loosen each madeleine from its mold, then tip the pan to turn the madeleines onto the rack, scalloped side up, and let cool completely.
• Wash and dry the pan, brush the molds with the remaining 2 tablespoons butter, and place the pan in the freezer for 10 minutes. Fill the molds with the remaining batter, then bake and cool the same way.
• To make the glaze:.
• In a bowl, whisk together the confectioners' sugar, milk, and nutmeg to the thickness of heavy cream. One by one, dip each madeleine into the glaze at an angle, covering about 1 inch. Place them back on the cooling rack until ready to serve.
• Recipe courtesy of Holiday Cookies by Elisabet der Nederlanden.
• Get the book here: https://www.amazon.com/Holiday-Cookies-Showstopping-Recipes-Sweeten/dp/0399580255/.

STICKY BOMBAY CHICKEN FROM CHAI, CHAAT & CHUTNEY

Steps:

• Make a couple of slashes ?on each drumstick, ready ?for marinating.
• Combine the soy sauce, olive oil, sugar, garlic, ginger, chilli, five-spice powder and salt in ?a large bowl. Mix well, then ?add the chicken and stir to coat. Leave to marinate for at least 1 hour or, preferably, cover the bowl with clingfilm and marinate overnight in ?the refrigerator.
• Preheat the oven to 180°C (350°F), Gas Mark 4.
• Tip the chicken and marinade into a shallow roasting tin and bake for 40 minutes, turning occasionally, until the chicken is cooked through. Sprinkle over the sesame seeds and serve hot.
• Recipe courtesy of CHAI, CHAAT & CHUTNEY by Chetna Makan.
• Get the book here:.
• https://www.amazon.com/Chai-Chaat-Chutney-journey-through/dp/1784722871/.

MANGO LASSI FROM CHAI, CHAAT & CHUTNEY

Steps:

• Using a pestle and mortar, grind the cardamom seeds to a powder.
• Combine the mango pulp, yogurt, milk, sugar and ground cardamom in a blender. Add the ice cubes and blitz for 1 minute. Pour into 3 glasses and serve immediately.
• Recipe courtesy of CHAI, CHAAT & CHUTNEY by Chetna Makan.
• Get the book here:.
• https://www.amazon.com/Chai-Chaat-Chutney-journey-through/dp/1784722871/.