Scones

Ingredients

270 g (10 oz) Schär "Mix Pâtisserie" Mix C
100 g (3.5 oz) soft butter
100 ml milk
60 g (2 oz) sugar
1 egg
2 teaspoons baking powder
a pinch of salt.

Method

Put flour and baking powder into a bowl. Stir butter, salt and egg with together the milk, and add to the flour. Mix with a ladle until you have a smooth dough. Leave to rest for 20 minutes. Roll the dough until it is approx. 1 – ½ cm thick. Cut out round discs of about 5 cm in diameter. Lay out on a baking tray that is covered with baking paper. Bake in a preheated oven for 15 min. at 180° C (350° F).

Tip:

The scones taste best with lukewarm butter and jam.

Zutaten

270 g "Kuchen und Kekse" Mix C Schär
100 g weiche Butter
100 ml Milch
60 g Zucker
1 Ei
2 TL Backpulver
eine Prise Salz

Zubereitung

Das Mehl mit dem Backpulver in eine Schüssel geben. Butter, Zucker, Salz, und Ei mit der Milch verrühren und zu dem Mehl geben. Mit einem Kochlöffel zu einem geschmeidigen Teig verrühren. 20 Min. ruhen lassen. Den Teig ca. 1- 1/2 cm dick ausrollen. Rondelle mit 5 cm Durchmesser ausstechen. Auf ein mit Backpapier ausgelegtes Blech legen. Im vorgeheizten Backofen bei 180° ca. 15 Min. backen.

Tipp:

Die Scones schmecken am Besten lauwarm mit Butter und Marmelade.

Nutritional values / Nährwert/100g

Protein / Eiweiß 2,6 g
Fat / Fett 16,2 g
Carbohydrates / Kohlenhydrate 50,4 g
Kcal 355
Kj 1498

(schaer.com)

Matcha-Almond Génoise Layer Cake

A very delicately flavored Matcha green-tea sponge cake, filled with fresh whipped creme and topped with matcha-white-chocolate ganache.

– from keyingredient.com

Yield: 6-8 servings

    2eggs, room temperature
    ½cup confectioners sugar
    ½cup almond flour
    1 ½ tsp. matcha powder
    ⅛cup all purpose flour
    2egg whites, room temperature
    ⅛tsp. cream of tartar
    2tbsp. white granulated sugar

    Creme filling:

    1cup heavy cream
    4tbsp. granulated sugar
    White Chocolate Matcha topping:
    ½cup white chocolate chips
    ¼ tsp. matcha powder
    1tbsp. heavy cream

    Garnish (opt):

    6-8white Jordan almonds, or yogurt covered almonds
    Extra matcha powder for sprinkling

Preheat the oven to 425 degrees. Grease an 11×17(or 12×16)sheet pan with shortening. Line with parchment and grease parchment paper. Set aside.

Combine the 2 whole eggs, confectioners’ sugar and almond flour in a bowl. Combine with a hand-held mixer until batter has lightened considerably in color.(Should be a pale yellow.) Add the 1 ½ tsp. matcha powder and mix on low speed until combined. Set aside.

Whip the egg whites in a clean bowl on low speed until they start to froth. Add the cream of tartar and increase mixer speed, whipping until stiff peaks form. Add the 2 tbsp. granulated sugar and whip for a few seconds longer to incorporate.

Sift the flour over the pale yellow egg mixture, then scoop about ⅓ of the egg whites into the egg mixture and fold together gently with a rubber spatula. Add the remaining egg whites and fold in until uniformly mixed.

Pour the batter into the sheet pan and distribute it evenly with an offset spatula, making the layer as level and smooth as possible. Your batter will be spread very THIN.

Bake for about 5 to 8 minutes until the cake is just firm. Keep an eye on the cake as it bakes! It will burn easily! Mine baked completely in 5 minutes.

Remove from the oven and turn out cake onto a cooling rack. Remove parchment. Allow to cool slightly. Cut cake into four even pieces. (For more info visit sprinklebakes.com)

For filling, whip heavy cream until slightly thickened. Gradually add the 4 tbsp. of granulated sugar, and whip until stiff peaks are formed.
Spread three cake layers with whipped creme mixture and stack. Top with plain layer. Chill for 1 hour.

For topping, melt white chocolate and heavy cream together(either in a sauce pan over low heat or in the microwave for about 30 seconds.) Add matcha and stir until combined.

Finishing touches:

Remove cake from refrigerator and slice into 6–8 fingers. Frost fingers with ganache with an offset spatula. Top with almond garnish and sprinkle with extra matcha powder.

(matchasource.wordpress.com)

Blancmange / Blanc-manger

15 min.110 min 4

Ingredients
2 tablespoons of Schär "Farina/Mehl"
1/2 l. (2 cups) cow’s milk or goat’s milk
50 gr. (2 oz.) almonds, peeled and finely chopped
50 gr. (2 oz.) sugar
1 tablespoon rose water or orange blossom water

Method

Pour the milk into a small saucepan and while beating constantly with a whisk, add the almonds, the sugar, and the flour. Mix together well, place over the heat, and cook over low heat until it thickens. Remove from the heat, add the rose water or orange blossom water, and serve warm.

Zutaten

2 EL "Mehl" Schär
½ l Milch oder Ziegenmilch
50 g gehäutete und fein gehackte Mandeln
50 g Zucker
1 EL Rosenwasser oder Orangenblütenwasser

Zubereitung

Die Milch in einen Topf geben und unter ständigem Rühren mit dem Schneebesen Mandeln, Zucker und das Mehl hinzugeben. Auf kleiner Flamme bis zum Andicken köcheln lassen. Topf vom Feuer nehmen, Rosen- oder Orangenblütenwasser hinzugeben und lauwarm servieren.

Nutritional value / Nährwert/100g

Protein / Eiweiß 3,8 g
Fat / Fett 6,9 g
Carbohydrates / Kohlenhydrate 15,4 g
Kcal 136
Kj 569

(schaer.com)

Chicken fritters with orange / Frittiertes Huhn mit Orange

10 min.220 min 4

Ingredients

6 tablespoons Schär "Farina/Mehl"
800 g (just under 2 lb.) chicken pieces
2 oranges
1 tablespoon balsamic vinegar
6 tablespoons Schär Pangrati
2 eggs
salt and oil for frying

Method 

Squeeze the oranges and pour the juice into a dish. Add the balsamic vinegar to the juice and leave the chicken pieces to soak in the mixture for 5 minutes. Break the eggs into a dish, season with salt and pepper and stir with a fork. Put the flour and the breadcrumbs into two further dishes. Turn the chicken pieces in the flour, coat in the egg and finally cover in breadcrumbs. Heat the oil thoroughly in a deep frying pan, add the chicken pieces and deep-fry for approx. 20 minutes.

Zutaten

6 EL "Mehl" Schär
800 g Huhn in Stücken
2 Orangen
1 EL Balsamico-Essig
6 EL Pangratí Schär
2 Eier
Salz und Frittieröl

Zubereitung

Die Orangen ausdrücken und den Saft in einen Teller geben, den Balsamico-Essig dazugießen und die Fleischstücke für 5 Minuten darin mürbe werden lassen. Die Eier in einen Teller geben, salzen und pfeffern und mit einer Gabel verrühren. Das Mehl und die Brotbrösel in zwei weiteren Tellern anrichten. Die Fleischstücke in Mehl wenden, durch das Ei und schließlich die Brösel ziehen. Das Öl in einer hohen Pfanne gut erhitzen und die Fleischstücke hineingeben und ca. 20 Minuten frittieren.

Nutritional value / Nährwert/100g

Protein / Eiweiß 15,9 g
Fat / Fett 9,6 g
Carbohydrates / Kohlenhydrate 8,7 g
Kcal 182
Kj 766

(schaer.com)

Saag

Heat 3 tbsps oil in a high-sided frying pan and then gently heat through in the oil 2 tbsps spices (pepper, nutmeg, cinnamon, curry powder, cumin, possibly cardamom). Quick-fry chunks of meat in the fat − 600 g of chicken breast or lamb. Add salt and remove. Place the (thawed) spinach in the frying pan until it is hot and then season with salt. Return the meat to the frying pan and fry for a few more minutes.

3 EL Öl in einer Pfanne mit hohem Rand erhitzen und 2 EL Gewürze (Pfeffer, Muskatnuss, Zimt, Ingwerpulver, Curry, Kreuzkümmel, evtl. Kardamom) darin anschwitzen. Danach in Stücke geschnittenes Fleisch – 600 g Hühnerbrust oder Lammkarree – darin scharf anbraten. Anschließend salzen und herausnehmen. Spinat in die Pfanne geben, bis er (auftaut) heiß ist und mit Salz abschmecken. Fleischstücke wieder dazugeben und einige Minuten fertiggaren.

(schaer.com)

Lemon and Mint Smoothie

Preparation time: under 15 min.
Number of servings: 4

Ingredients

- Juice of 2 lemons
- 3 tbls of sugar
- Fresh mint
- 500 ml water with ice

Steps 

Add lemon, sugar, ice and water into a blender and blend. Add the fresh mint and continue blending. Serve cold.

(femeo.bayt.com)

Musakhan Rolls

Preparation time: under 45 min.
Number of servings: 4

Ingredients

• 1 chicken 
• 2 onions 
• 1/3 cup olive oil 
• 4 pieces of bread 
• 1 tbls pine nuts Salt and pepper 
• 1/2 spoon cinammon 
• 1 onion laurel leaves

Steps

• Put chicken in a pot and fill with cold water. Let all fat and impurities float so they can be skimmed. 
• Add all spices to the mixture. Let the water boil. 
• Cut the remaining onion, and add it to some oil and sumac in a pan. 
• Remove chicken from the water. and cut it into pieces and add to the onion and sumac. 
• Cut the bread into triangles 15 cm each, and apply some of the chicken water on both sides. 
• Add chicken mixture to the tip of each triangle, sprinkle some sumac and form a roll. 
• Apply some oil on a baking tray and cover it with the bread rolls.
• Bake for 10 min on medium heat. 

(femeo.bayt.com)

Garlic and Herbs Chicken

Preparation time: over 60 min.
Number of servings: 6

Ingredients

• 1 chicken cut into 8 pieces
• 2 onions cut in rings
• 1 tbls mustard
• Salt and pepper
• 1 tbls all spice
• 1 clove of garlic minced
• 1/2 cup of chopped coriander
• Juice of 2 lemons
• 1/2 cup of black olives chopped
• 2 tbls olive oil
• 1 cup hot water

Steps

• Wash the chicken and let it dry
• Marinate the chicken in onion, mustard, all spice, salt , pepper and let it stay in the fridge for 2 hrs
• In a large saucepan, heat the oil and let the chicken and its marinade cook till golden
• Then add hot water to the mixture, cover, lower heat and let it cook for 30 min
• Transfer pieces of chicken to a baking tray and let them bake in a 200c oven for 15 min -Remove from oven, add minced garlic, lemon juice, olives and coriander over the chicken, return to the oven for another 10 min
• Then serve hot 

(femeo.bayt.com)

Indian naan bread / Indisches Naan Brot 1

70 min.Rest period / Ruhezeit: 10 und 30 min

Ingredients

300 g Schär Bread mix – Mix B

140 ml lukewarm milk

3 level tsps dried yeast or 20 g fresh yeast

½ tsp sugar

½ tsp salt

140 g yogurt at room temperature

1 egg

Method

Mix the flour with the salt in a mixing bowl. Form a well in the middle. Add the yeast and the sugar. Pour in half the lukewarm milk. Wait about ten minutes until bubbles have formed. Mix together the remaining milk, yoghurt and egg and then knead with the prepared flour mix to make a supple dough. Cover the dough with a cloth and leave in a warm place for 30 minutes. Use moist hands to shape the dough into balls (without pressure) and then press each one into a round flatbread. Place a non-stick frying pan on the heat. Add the flatbreads and fry both sides at a high temperature. Take care as they can easily burn.

Zutaten

300 g Schär Brot Mix – Mix B

140 ml lauwarme Milch

3 gestrichene TL Trockenhefe od. 20 g Frischhefe

1/2 TL Zucker

1/2 TL Salz

140 g zimmerwarmes Joghurt

1 Ei

Zubereitung

Das Mehl mit dem Salz mischen und in eine Rührschüssel geben. In der Mitte eine Vertiefung bilden. Die Hefe und den Zucker hineingeben. Die Hälfte der lauwarmen Milch dazu schütten. Etwa 10 Minuten warten, bis sich Blasen gebildet haben. Die restliche Milch mit Joghurt und Ei verquirlen und mit dem vorbereiteten Mehlgemisch zu einem geschmeidigen Teig verkneten. Den Teig mit einem Tuch abdecken und an einem warmen Ort 30 Minuten gehen lassen. Aus dem Teig mit feuchten Händen ohne Druck Kugeln formen und diese jeweils zu runden Fladen ausrollen. Eine beschichtete Pfanne erhitzen. Die Fladen hinein geben und von beiden Seiten bei großer Hitze anbraten. Vorsicht, denn die Fladen können leicht anbrennen.

Nutritional values / Nährwert/100 g

Protein / Eiweiß 4,1 g

Fat / Fett 3,1 g

Carbohydrates / Kohlenhydrate 38,7 g

Kcal 206

Kj 871

(schaer.com)

Hazelnut Fereni

Ingredients

• 4 cups cold milk 
• 7-8 teaspoons instant hazelnut coffee
• 6-7 tablespoons sugar
• 5 tablespoons rice flour
• 1/2 teaspoon vanilla
• whipped cream for garnish

Preparation

Dissolve instant hazelnut coffee in 1/4 cold milk and set it aside. Dissolve rice flour in remaining cold milk. Add sugar and vanilla. Pour it in a pot over medium heat, stir regularly. Bring to a boil and stir until hazelnut fereni thickens (about 30 minutes). Add dissolved instant hazelnut coffee and stir well (about 5 minutes). Pour into glass or dessert bowl, and place them in the refrigerator for at least 4 hours. Garnish with whipped cream before serving.

Makes 4 servings.

(cookingandcooking.com)