This week we bake from page 102

Semolina Bread

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This bread is nearly a straight through bread, just with a 2 hour sponge. The sponge had no effect to the taste, it was bland. I reduced the salt amount to 1.5 teaspoons, it was salty enough and the salt was still the dominant flavour. Not my favourite semolina recipe.

For the recipe visit the sites of our hosts Renee of The Way to my Family’s Heart and Anna of Keep it Luce** or buy the book. For more Semolina Breads look here.

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** 25.05.2018 http://www.keepitluce.com/2012/07/semolina-bread-for-tuesdays-with-dorie.html not available

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After 7 years of foodblogging I’ve already some experience in baking biscotti.

So I thought the recipe on page 315 from Baking with Julia: Sift, Knead, Flute, Flour, And Savor…* could not suprise me. Well, the result was very tasty

Hazelnut Biscotti

but I‘ was pleasantly surprised to find an easy and effective method to skin hazelnuts. I always tried to rub the skins from toasted hazelnuts

but the results were unpersuasive. But skinning them like almonds, just adding some baking powder was convincing.

You live and learn!

>

For the recipe visit the sites of our hosts Jodi of Homemade and Wholesome and Katrina of Baking and Boys or buy the book*.
For more Hazelnut Biscotti look here.

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*=Affiliate-Link to Amazon

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It is summer! The strawberries

are selling fresh, tasty strawberries. I bought 500 grams to make the

French Strawberry Cake

I don’t know, what’s the French side of this cake, whatever makes this French, it is very tasty. The real challenge to make this cake was finding cream without any additives like starch or carrageen.

For the recipe visit the sites of our hosts Sophia of Sophia’s Sweets and Allison of Sleep Love Think Dine or buy the book. For more French Strawberry Cakes look here.

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I ran out of bread for supper and spontaneously decided to bake with left-over spring onions just 4

I halved the recipe and instead of cumin or caraway I used black onion seeds. Although I did my best to prick the center, I got a huge border.

For the recipe visit the sites of our hosts Maggie of Always Add More Butter and Phyl of Of Cabbages & King Cakes or buy the book. For more Oasis Naans look here.

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When it came to the choice of

this week, I had no idea what’s the Hungarian part of this. I asked my fellow bloggers, but they couldn’t answer the question in a satisfactory manner. ORsi knows similar pastry from home and Anikós family didn’t serve it. So I have no idea, if Gale Gand’s recipe is authentic or not.

Because my rhubarb

needs more time I liked the idea from saveur and used raspberry jam and unsalted, uncultured butter – Süßrahmbutter, as well as spelt pastry flour.

I made half the recipe in a springform pan, reduced the sugar amount and didn’t dust with icing sugar.

The Hungarian Shortbread wasn’t too sweet, and it was gone fast. But I don’t think, I’ll make it again.

For the recipe visit the sites of our hosts Lynette and Cher or buy the book. For more Hungarian Shortbreads look here

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