Food hack
The contained starch helps the sauce bind with the fat.
Food Fail
If the meat is cut into straight away, a particularly large amount of liquid will seep out. Putting it aside to rest for a short while ensures that the temperature and meat juices are more evenly distributed. This means the steak stays juicier when you cut into it.
Food hack
Soaking removes excess starch from the surface. If you thoroughly dry the potatoes afterwards, they’ll become much crispier in the oven.
Food hack
This little bit of moisture keeps the herbs from drying out. As a result, when stored in the fridge, they often stay crisp and retain their flavour for longer.
A crispy crust, a moist crumb and a distinctive, aromatic flavour: sourdough bread is back again as a hot trend in the food scene. With a little bit of time, an active starter and the right instructions, you can bake this evergreen at home, too. We will guide you, step-by-step, to make bread that tastes like it’s fresh from the bakery, using just a few ingredients.
Ingredients for a sourdough loaf
100 g active sourdough starter
450 g Type 550 wheat flour
50 g wholemeal rye flour
350 g lukewarm water
10 g salt
Place 450 g of wheat flour and 50 g of wholemeal rye flour into a large bowl.
Start by adding 330 g of water and mix everything together with your hands or a wooden spoon until there are no dry patches of flour left.
The dough doesn’t need to be smooth at this stage. Cover the bowl and leave the dough to prove for about 30 minutes.
Add 100 g of active sourdough starter, 10 g of salt and the remaining 20 g of water to the dough.
Work it all in thoroughly with damp hands. The dough should be soft and sticky. If possible, avoid adding any extra flour.
Cover the dough and leave it to prove at room temperature.
It is stretched and folded every 30 minutes during the first two hours. To do this, carefully lift one side of the dough with damp hands and fold it over the centre. Turn the bowl and repeat the process on all four sides.
Carry out a total of three to four folding operations. As you do this, the dough should gradually become smoother, firmer and more elastic.
After the final fold, cover the dough again and leave it to rest for a further two to four hours.
The exact duration depends on the room temperature and the activity of the starter. The dough is ready for the next stage when it has become noticeably lighter and its volume has increased by about 50 per cent.
Small bubbles on the surface and on the sides of the bowl are a good sign.
Carefully place the dough onto a lightly floured work surface.
Using a dough scraper or your hands to gently shape it into a ball. Try to press as little air out of the dough as possible.
Leave the pre-shaped dough on the work surface, uncovered, for about 20 minutes.
Then shape the dough firmly into a round or oblong loaf.
Generously dust a proving basket with rice flour or a mixture of rye flour and rice flour. Place the shaped dough in the proving basket with the seam side facing upwards.
Cover the proving basket.
Place a cast-iron casserole pot, with lid, in the oven.
Preheat the oven to 250 °C (top and bottom heat) for at least 30 minutes.
The pot must be fully heated so that the bread rises well in the oven and develops a crisp crust.
Take the dough straight from the fridge and turn it out onto a sheet of baking paper.
Make a cut about into the surface, one centimetre deep, using a very sharp blade. An elongated cut, slightly offset to one side, allows the bread to open up in a controlled manner during baking.
Carefully place the dough into the hot pot using the baking paper, then put on the lid.
First bake the bread for 20 minutes at 250 °C.
Then remove the lid and reduce the temperature to 220 °C. Bake the bread for a further 25 to 30 minutes, until the crust is a deep golden brown.
For an extra-crispy crust, leave the bread on the oven rack for another five minutes after baking, without the pot.
Place the finished sourdough bread on a cooling rack and leave it to cool for at least two hours.
Store 20 to 50 g of the remaining starter in a clean jar and place it in the fridge.
If you bake regularly, the starter should be fed about once a week. To do this, take some of the starter and mix it with an equal amount of flour and water.
Before your next baking session, feed the starter once or twice at room temperature until it is visibly active again and consistently doubles in volume.
Pumpkin gives sourdough bread a particularly moist crumb, a subtle sweetness and a warm, golden colour. Roasted pumpkin seeds add a bit of crunch and a nutty flavour. Perfect for savoury spreads, cheese or simply on its own, with a little butter.
Juicy pieces of apple and a subtle hint of cinnamon make this sourdough bread particularly flavourful. The natural sweetness of the apples goes wonderfully with the slightly tart pastry. Perfect for breakfast, with an afternoon coffee, or served slightly warm, with a little butter.
Aromatic mushrooms and fresh herbs give this sourdough bread a particularly savoury flavour. The savoury filling goes perfectly with the slightly tangy crumb, making the bread a delicious accompaniment to soups, salads or a light, easy meal.
Crisp walnuts add a rich, nutty flavour to the sourdough bread and provide a pleasant crunch. This savoury version goes particularly well with cheese, deli salads or sweet spreads such as honey and jam.
Whether sweet, savoury, spicy or nutty: sourdough bread can be adapted to suit your taste. Add herbs, spices, nuts, vegetables or fruit to the dough and create your very own favourite combination. Try out different ingredients, experiment with flavours and textures, and turn classic sourdough bread into your own personal signature dish.
Spices can do more than just add flavour to dishes. Their flavours suit a wide variety of moods and turn a meal into a truly delightful experience. Sometimes invigorating and refreshing, sometimes warm and comforting.
Discover which spices suit your current mood and be inspired to try new combinations. That’s how you can create that feeling that simply feels right with just a few ingredients.
Here’s what you’ll need
PREPARING THE PLATE
Use a damp sponge to clean the ceramic plate thoroughly and leave it to dry completely. This way, the paint sticks to the plate better.
SKETCH YOUR DESIGN
Lightly sketch your chosen design with a pencil on the plate. That way, it’ll be easier to colour in later.
CHOOSE COLOURS
Choose your favourite colours from the range of ceramic paints.
Be sure to stir the paint well before painting.
PAINTING THE MOTIF
Start by colouring in your motif. Apply the paint evenly and in thin layers. Let the paint dry thoroughly before applying further coats.
LEAVE TO DRY
Once you have finished painting the plate, leave it to air-dry for at least 24 hours.
FIREING
Fire the plate in the oven at 160 °C for 90 minutes.
Then leave it in the oven to cool completely.
After that, your plate is dishwasher-safe!
Just send us a photo of your trending dish. Send us an email to catering-aktionen@apetito-catering.de or use our form.
1x portafilter machine
1x lunch box
3x mini herb garden kits
Ingredients for 2 people
Preparation time: about 20 minutes
Cook the pasta in salted water until al dente. Before draining the pasta, put aside about 150 ml of the water used for cooking.
Melt the butter in a large frying pan over a medium heat. Continue to heat until it is lightly browned and you smell a nutty aroma. Make sure it doesn’t burn.
Add a little lemon zest and a small splash of lemon juice to the butter. Add the pasta and mix everything together.
Stir in the Parmesan and some of the pasta cooking water, little by little, until you have a creamy sauce. Season to taste with salt and pepper.
Divide the pasta between two plates. Place the burrata in the centre or divide it up, and tear it open just before eating. Garnish with pistachios and basil, if desired.
Ingredients for 2 people
Preparation time: about 15 minutes
Blend the feta, yoghurt and olive oil in a food processor or with a hand blender until the mixture is as smooth as possible. Spread it out on a flat plate.
Cut the strawberries in half or into quarters. Heat the butter in a frying pan and fry the strawberries in it for about two to three minutes. They should become warm and slightly soft, but not fall apart completely.
Gently heat the honey and mix in the chilli flakes.
Spread the warm strawberries over the feta cream. Drizzle with chilli honey and season with black pepper. Serve with toasted baguette or warm flatbread.
Ingredients for 2 people
For the dip
Preparation time: about 30 minutes
Prepare the glass noodles according to the instructions on the packet, then cut them into slightly shorter lengths. Cut the carrot, cucumber, spring onion and tofu or chicken into thin strips.
Mix all the ingredients for the filling with the soya sauce.
Briefly dip a sheet of rice paper into lukewarm water. Spread a little of the filling in the centre, fold in the sides and roll the rice paper up tightly. To make the wrapper sturdier and crispier, each roll can then be wrapped in a second sheet of moistened rice paper.
Heat a little oil in a non-stick frying pan. Fry the rolls, spaced apart, until they are golden brown and crispy all over.
Mix all the ingredients together until smooth to make the dip and serve with the warm rolls.
Ingredients for 2 people
Preparation time: about 15 minutes
Cook the pasta according to the packaging instructions. Before draining the pasta, put aside about 100 ml of the water used for cooking.
Melt the butter in a large frying pan. Briefly sauté the finely chopped garlic in it. Add the gochujang, soya sauce and honey, then stir everything together.
Gradually add the pasta cooking water until you have a smooth, glossy sauce. Add the pasta to the pan and mix it thoroughly with the sauce.
Serve with spring onions and sesame seeds. If you fancy something a bit more filling, add a fried egg on top.
Zutaten für 2 Personen:
Zubereitungszeit: etwa 20 Minuten
Die Pasta in Salzwasser al dente kochen. Vor dem Abgießen etwa 150 ml Nudelwasser auffangen.
Die Butter bei mittlerer Hitze in einer großen Pfanne schmelzen. Weiter erhitzen, bis sie leicht gebräunt ist und nussig duftet. Dabei darauf achten, dass sie nicht verbrennt.
Etwas Zitronenabrieb und einen kleinen Spritzer Zitronensaft zur Butter geben. Die Pasta hinzufügen und alles miteinander vermengen.
Parmesan und nach und nach etwas Nudelwasser einrühren, bis eine cremige Soße entsteht. Mit Salz und Pfeffer abschmecken.
Die Pasta auf zwei Teller verteilen. Die Burrata mittig daraufsetzen oder aufteilen und direkt vor dem Essen aufreißen. Nach Wunsch mit Pistazien und Basilikum toppen.
Zutaten für 2 Personen:
Zubereitungszeit: etwa 15 Minuten
Feta, Joghurt und Olivenöl mit einem Mixer oder Pürierstab zu einer möglichst glatten Creme verarbeiten. Auf einem flachen Teller verstreichen.
Die Erdbeeren halbieren oder vierteln. Butter in einer Pfanne erhitzen und die Erdbeeren darin etwa zwei bis drei Minuten anbraten. Sie sollen warm und leicht weich werden, aber nicht vollständig zerfallen.
Den Honig vorsichtig erwärmen und mit Chiliflocken vermischen.
Die warmen Erdbeeren auf der Fetacreme verteilen. Mit Chili-Honig beträufeln und mit schwarzem Pfeffer abschließen. Dazu geröstetes Baguette oder warmes Fladenbrot servieren.
Zutaten für 2 Personen:
Für den Dip
Zubereitungszeit: etwa 30 Minuten
Die Glasnudeln nach Packungsanweisung zubereiten und anschließend etwas kürzer schneiden. Karotte, Gurke, Frühlingszwiebel und Tofu beziehungsweise Hähnchen in feine Streifen schneiden.
Alle Zutaten für die Füllung mit der Sojasoße vermengen.
Ein Blatt Reispapier kurz in lauwarmes Wasser tauchen. Etwas Füllung mittig darauf verteilen, die Seiten einklappen und das Reispapier fest aufrollen. Für eine stabilere und knusprigere Hülle kann jede Rolle anschließend in ein zweites angefeuchtetes Reispapier gewickelt werden.
Etwas Öl in einer beschichteten Pfanne erhitzen. Die Rollen mit Abstand zueinander rundherum goldbraun und knusprig braten.
Für den Dip alle Zutaten glatt rühren und zu den warmen Rollen servieren.
Zutaten für 2 Personen:
Zubereitungszeit: etwa 15 Minuten
Die Nudeln nach Packungsanweisung kochen. Vor dem Abgießen etwa 100 ml Nudelwasser auffangen.
Butter in einer großen Pfanne schmelzen. Den fein gehackten Knoblauch kurz darin anschwitzen. Gochujang, Sojasoße und Honig hinzufügen und alles miteinander verrühren.
Nach und nach das Nudelwasser dazugeben, bis eine glatte, glänzende Soße entsteht. Die Nudeln in die Pfanne geben und gründlich mit der Soße vermengen.
Mit Frühlingszwiebeln und Sesam servieren. Wer es etwas sättigender mag, gibt ein Spiegelei darauf.
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