Some weeks ago I was in Switzerland and had the opportunity to look over the shoulder of Mr. Wofisberg, who was the "Champion d'Europe de la Boulangerie" of 1999. The report of this visit - part one, part two and part three - is online and more to follow. Only in German, sorry.

The Boulangerie Pâtisserie Wolfisberg has also a website, where one can see what kind of bread Wolfi bakes. One bread catched my eye: Pain abricots pistaches. It's described as follow:

Pain abricots pistaches, les femmes l’adorent, pourquoi? Parce qu’il est sensuel!
Apricot pistachio bread, women love it, why? Because it's sensual!

No doubt, I had to replicate it for Waiter there's something in my....

WTSIM is this month hosted by Andrew from Spitton Extra, with the theme dried fruit and nuts.

Pain abricots pistaches
makes 2 small loaves

Poolish
150 g water
1 g fresh yeast
95 g flour, type 400
55 g flour, type 720

Final dough
150 g lukewarm water
5 g fresh yeast
1 ts miel de caña or honey
300 g poolish
200 g flour, type 400
120 g flour, type 720
30 g dried apricots, cut into small pieces
70 g pistachios, coarsely chopped
8 g salt

Poolish:
Dissolve yeast in water, stir in flours to make a thick mixture. It should be like a thickened, gloppy pudding. Cover bowl with plastic wrap and let stand at room temperature for one hour, after that transfer to fridge for 15-20 hours.

Final Dough:
Dissolve yeast and miel de caña in some of the water, with the rest of the water dissolve poolish.

Mix flours, add dissolved yeast and poolish mix on low speed 1.5 (Bosch MUM 8) for 3 minutes. Add apricots, pistachios and salt and mix another 6 minutes on a higher speed 2 (Bosch MUM 8). Dough should be smooth and still a little sticky. Cover and let rise for 35 minutes. Make one stretch & fold let rise another 40-55 minutes.

Cut dough in half and shape loaves as described here.

Cover and let rise for 60 minutes. Slash each loaf with one cut.

Preheat oven to 250 C. Mist water inside the oven with a spray. Once the loaves are in the oven, turn the heat down to 230 C. Bake for 15 minutes with steam, and another 5 minutes without steam. Cool on a wire rack.

Il est vraiment sensuel!

More entries and recipes in English.

Again the riddle was too easy.

The first answer was right. Okay Sus guessed BBQ-Sauce. I consider ketchup as BBQ-sauce, too. Congrats to Sus from Corumblog.

Foodies riddle #4 will be online in 2 weeks on Monday, June 9. Stay tuned! If you have any suggestion for a future riddle just drop me a line: kochtopf(at)gmail(dot)com.

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For this ketchup I used preserved tomatoes and dried chili, both homemade. I can't wait to harvest fresh tomatoes, then I will make the ketchup again with fresh ones. The recipe comes from Alfons Schuhbeck a German chef, who has also his own cooking show.

Coincidentally Stiftung Warentest published yesterday the result of a test of ketchups. They tested 23 ketchups among them name- and no-name-brand products. A no-name ketchup is the winner. ;-)

Did you know that one German statistically eats 1 liter of ketchup a year, and that Heinz ketchup contains 25,5 gram sugar per 100 g ketchup. In fact, I compared my ketchup with Heinz, and mine was less sweet in taste and much more hot!

Homemade Hot!!! Ketchup
makes 2 jars

1 onion, finely chopped
750 g tomtoes, peeled and cut into chunks
25 g tomato purée
20 g brown sugar
2 cm cinnamon
1 ts yellow mustardseed
2 dried chillies, crumbled
70 g icing sugar
1 dl white vine vinegar
2 ts salt
pepper

Add onion, tomatoes, purée, brown sugar, cinnamon, mustardseeds and chilis in a pan and bring to a boil reduce heat and let simmer for 20-30 minutes.

In the meantime, sieve icing sugar in a pan and melt on medium heat until caramelized. Remove from heat and add vinegar, move to the heat again and let reduce to half.

Mix ketchup with a blender add "vinegar reduction", salt and pepper if necessary add some vinegar. Pour into hot sterilized jars or bottles.

foodies riddle

Archive
foodies riddle #1 - solution and recipe
foddies riddle #2 - solution and recipe

This is also my first contribution to the monthly kochtopf event, this month hosted by lavaterra.