Spinach-Feta-Pastries

Ingredients:

• 50 g Butter
• 10 g fresh yeast (or a packet dried yeast)
• 250 g flour
• 90 ml water
• 1/2 tsp salt
• 1/2 tsp sugar

• 250 g frozen, chopped spinach
• 100 g feta
  
• 2 cloves garlic
• 1 tbsp. creme fraiche
• salt
• pepper

Directions:

1. Defrost the spinach.
   
2. Place flour in a large mixing bowl. with butter . Make a small mould in the flour and pour the water in it. Crumble in the yeast, 1/2 tsp salt and 1/2 tsp sugar. Mix these with the water. Add the butter and knead well. It should give a nice soft dough, which does not stick to your fingers, if it does add more flour.
3. Leave the dough to rise for an hour in a warm place.
4. Chop the cloves finely.
   
5. Mix the spinach, the cloves, the creme fraiche, feta and salt and pepper to taste in another bowl.
6. When the dough has risen, preheat the oven to 200°C.
7. Roll out the dough to about 0.5 cm thickness. Using for example a large glass of approximately 10 cm diameter cut the dough into round pieces.
8. Place about a tbsp. of the spinach-mixture onto every round piece. Fold together and use a fork to press the edges firmly together.
9. Put on a baking sheet and bake in the middle of the oven for about 20 minutes.
   

Kaiser Rolls

Ingredients:

• 250 ml water
• 10 g fresh yeast (or 1 packet dried yeast)
• 1 tsp sugar
• 1 tsp. salt
• 450 g flour
• 20 g butter
• 1 tbsp yoghurt (optional)
• 1 egg
• 3 tbsp. milk

Directions:

1. Crumble the yeast into the water and mix until dissolved. Add the sugar and salt. Leave it for at least half an hour in a warm place.
2. Place flour in a large mixing bowl. Add the butter, yoghurt and yeast-mixture. Knead until you get a soft dough. It should not stick to your fingers, if it does add more flour. If the dough is very hard and not pliable add some more water.
3. Leave dough to rise for about 20 minutes.
4. Shape the rolls and place on a baking sheet. I used these instructions. Of course any other shape also works.
5. Leave the rolls to rise for at least another 20 minutes, but no longer than an hour.
6. Mix the egg and the milk and carefully glaze the rolls. This gives a nice brown crust.
   
7. Preheat the oven to 250°C and place a small bowl with water in the oven, so that there is some steam in the oven while baking.
8. Place the rolls in the oven and bake for 10-15 minutes.
9. Turn down the heat to 200°C and let the steam out of the oven. Bake for another 10 minutes. When tapped with a wooden implement the rolls should sound hollow.

"Hirse-Pfanne"

We made this german recipe: Hirse-Pfanne.
I didn't add the whipped cream to the yoghurt and it was very good that way too.

It seems that 'Hirse' translates to millet, but I couldn't find very many english recipes with millet. Can you buy millet in England or another english-speaking country?

Stuffed Paprika

We made one large paprika (ca. 350g) per person.

Ingredients (per paprika):

• 1 large bell paprika
• 2 slices toast
• 1 tsp. olive oil
• 1 clove garlic
  
• 1 tomato
• 100g goat cream cheese
  
• 2 tbsp. crème fraîche
• salt
• pepper
• basil (I used 2 tsp. chopped fresh basil)
• 1 tsp. oregano
• 1 tsp. thyme

Instructions:

1. Cut the toast into small cubes and chop the garlic.
2. Heat some olive oil in a pan and fry the toast until it is brown. Add the garlic and fry briefly.
3. Chop the tomato.
4. Preheat the oven to 200 °C
5. In a bowl mix: the tomato, the crème fraîche, the goat cream cheese and the spices. Add the bread and mix briefly.
6. Cut the top off the paprika and scoop out the seeds.
7. Fill the paprika with the cream cheese mixture.
8. Wrap in aluminium foil and place in the oven for 45 minutes.
   

Oat bread

For this bread, you have to start the day before you want to bake it. On that day, it only needs a few minutes. On the next day, it takes about 20 min to prepare and 45min to bake.

Ingredients:

• 200g oat flakes
• 400ml buttermilk
• 2 tsp. baking powder
• 1/2 tsp. salt
• 250-300g flour

Directions:

1. Soak the oat flakes in the buttermilk. Leave in the fridge over night.
2. The next morning, preheat the oven to 180°C. If you have a fan oven, do not preheat and use 160°C to bake later.
3. Mix the baking powder, the salt and 250g of flour in a large bowl.
4. Add the oat-flake-buttermilk mixture to the bowl. Knead until smooth.
5. The dough should stop sticking to your hands after some kneading. If it doesn't, add more flour until it does.
6. Form two loaves from the dough.
7. Place them on a tray with baking paper and put it the oven (middle rack) for about 45min.
8. Tap it with a wooden implement (e.g. a spoon) to see if it's done. It should sound hollow. You may have to bake it up to 10min more.

This bread is really tasty, even our cat likes it.

Cup-O'-Ccino (with liquid chocolate core)

Ingredients:

• 120 g margarine
• 100 g sugar
• 2 eggs (large)
• 180 g flour
• 2 tsp. baking powder
• 6 tbsp. espresso
• 150 g chocolate

Directions:

1. Chop 50 g of the chocolate into small pieces.
   
2. Place margarine and sugar in a large bowl. Mix until fluffy. Add the eggs one by one, beating the mixture until it is smooth each time.
3. Preheat the oven to 180° C.
4. Mix the flour and baking powder and stir into the bowl. Add the espresso and chopped chocolate and stir once more. The batter is now done.
   
5. Take three cappuccino cups and smear a bit of margarine into them. Add batter until 2/3 full and press a third of the remaining chocolate in each one.
6. Bake for 25-30 minutes and serve warm.

This recipe can be made in any cups as long as they can be placed in the oven. If smaller cups are used, the cakes will be finished sooner. For example, if the batter fits into 5-6 cups, they would need about 15-18 minutes.

The Cup-O'-Ccino is a type of cupcake (seen in the front of the picture) and not - in fact - an owl.