it's freaking snowing on my brunch. { gluten-free pumpkin kaiserschmarrn }

Kaiserschmarrn is a staple dessert in Austria and South Germany, where it recalls sweet memories from a day out skiing in the Alps. Basically a fluffy pancake that is shredded, caramelized, dusted with powdered sugar and typically served with plum or apple compote, it got its name from Kaiser Franz Joseph I of Austria, for his love of it. I am not Kaiser Franz Joseph, but I also love it. I had already had the though of making pumpkin pancakes this satuday, but some enlightenment suddenly came to me that this was what I ought to make: pick a famous recipe and turn it around by tossing pumpkin into it. And here it is. Kaiserschmarrn... reinvented!

let it fall, let it fall. { zwetschgendatschi: german streusel plum cake }

'Zwetschgen' (bavarian name, 'abrunhos' in portuguese) are a unique kind of plums, characterized by its elongated shape, dark amethyst peel and ideally golden flesh. For being seemingly less watery than other plums and for their deliciously intense flavour, they are perfect for baking. This cake is a German classic that combines several things that I personally adore, and that I guess are favourites for many of you as well: a buttery yeast dough, an awesome layer of juicy baked fruit, my own very favourite recipe of spiced crumble... plus it's easy to prepare and quicker than a normal bread! Made with seasonal fruits, this recipe couldn't be better suited for this well settled Fall.

weil manchmal bin ich in lebkuchen verliebt. { lebkuchen }

so you thought Christmas was over!?

well... not with me!

you know me, I still have loads of recipes to share - and I am not keeping them until next Christmas -the end.

especially not with such one handsome model as my middle brother!

porquê o pão. { laugenstange }

there is something about making bread...

i don't know...

something about the sour smell of leavening yeast,

the patient waiting for the dough to rise,

the feeling you get when you see it all huge and puffy,

the hand kneading and shaping,

the smell of those buns in the oven,

the amazing sensation of eating homemade bread...

... it is so relaxing and rewarding ♥

aus bayern. { brezn/pretzel }

You may say my palate is not cut out for Bayern. I mean... just to give you some examples, I'm not that fond of potatoes, I'm not really keen on sausages or beer, I could easily live without meat and I'm not that into butter. On the other hand, I love fish, rice and wine, which is something that is not really common/affordable/good around here. I do miss the food back home sometimes, but, that said, I am a big (and growing) fan of Bayerische cuisine.

As for these... I could eat them every single day, all day long ;)

(note: I know what a good Breze is about and this recipe is still not 'perfect'. It was the first time I did them and my friends ate them all in seconds so I think it's not entirely bad anyway :) )

Brezn

- 500g de farinha

- 1 embalagem de fermento seco

- 2 colheres de sopa de açúcar

- 1 colher de chá de sal fino

- 350ml de leite morno

- 2 colheres de sopa de bicarbonato de sódio

- 1,5 l de água

- sal grosso

1) Numa taça grande, misturar a farinha, o fermento, o açúcar e o sal; incorporar o leite morno e amassar um pouco, até a mistura se despegar das paredes,

2) Deixar levedar tapado com um pano durante cerca de 45 min, até ter duplicado de tamanho,

3) Deitar sobre uma superfície enfarinhada e amassar mais um pouco,

4) Formar um cilindro com cerca de 20 cm e cortar em 15 partes iguais (dependendo do tamanho desejado, pode-se cortar em mais ou menos pedaços),

5) Com cada uma das partes, formar cilindros, rolando os e esticando com convicção; o meio deve ficar mais grosso que as pontas (requer prática! ;)); formar os brezn,

6) Levar ao lume a água com o bicarbonato de sódio cerca de 10 min,

7) Cozer cada brezn na água cerca de 30 segundos, virando a meio do tempo; retirar da imersão e escorrer,

8) Colocar num tabuleiro forrado com papel vegetal e salpicar com sal grosso,

9) Levar ao forno a 180ºC cerca de 20 minutos.

Brezn

- 500g flour

- 1 pckg dried yeast

- 2 tbsp sugar

- 1 tsp salt

- 350ml lukewarm milk

- 2 tbsp baking soda

- 1,5 l water

- coarse salt

1) In a big bowl, mix flour, yeast, sugar, salt; mix in milk and knead a bit, until it doesn't stick to the sides of the bowl,

2) Let leaven for about 45 min, covered with a cloth, until it reaches double the size,

3) Knead a bit more over a surface lightly dusted with flour,

4) Roll into a cilinder about 20 cm long and cut into 15 pieces,

5) Roll each piece, pulling the ends out so it stretches out; the middle part should be thicker than the ends,

6) Take the water to a boil with the baking soda for about 10 min,

7) Boil each brezn in the water for about 30 seconds, turning them; drain,

8) Place in a parchment paper lined tray, sprinkle with coarse salt,

9) Bake at 180ºC for about 20 minutes.