In times past it was normal to exchange and give away self-made food, and today this trend revives. We are big fans of all self-made products which come from the heart, so we invited to the project „Trade Apple for Pear“. For the 15 participants, we packed little surprise packages with various, self-made sweet and hearty treats, and in exchange received packages with dearest, homemade delicacies from those readers. We had a blast to puzzle out the recipes. For days, we mixed and ground spices, grated carrots, hacked fruits and stamped sachets. It’s fun to give away presents, and even more so if the surprise comes from the kitchen. Imagine how wonderful it was to see the postman arrive day after day with new parcels, packed with love. To try and taste all those small and delicate items was an intense pleasure. So everyone can have a piece of the tidbits, we present the three recipes of our surprises as well as the three recipes which knocked our socks off.
Looking back it was not a good idea to show you only 3 of our favorite readers recipes. It was all but impossible to select them! Overall we’ve got more than 50 different small cakes, biscuits, chocolates, sauces, dips, soups, breads, granola mixes, jams and spreads, and everything tasted so delicious! It’s amazing how well you’ve met our taste. For that reason we decided to publish the other recipes in addition to our 3 favourites in a Pinterest gallery. We wish you all a lot of fun with giving away and nibbling!
Only because of our great sponsors, we could make this action happen, and we’d like to thank them very much. Pfeffersack & Soehne provided the spices for the Oriental Spice Blend. We already mentioned the company from Koblenz every once in a while because we are so delighted by the boys and their concept. There’s a reason why we have about 40 small black tins with corks. Not only are the spices of magnificent quality, but also look beautiful. But enough raving. Just try it out yourselves.
Another huge thank you goes out to DAVERT, who sponsored all grains, nuts and fruits for our sweets slices, as well as kernels and seeds for the Hearty Carrot Crackers. Thanks to the generous support by Perfekte Gesundheitsshop, who sponsored a new dehydrator, we could dry the ingredients thoroughly. Until now we had an old, orange dehydrator from the 70s as a permanent loan from Yannic’s Mum. We couldn’t even set the precise temperature, and since the lid went missing, the whole warmth escaped. Thanks to PGS we could develop those hearty Crackers, which dried in Excalibur Mini. We just love the dehydrator. You can make instant broth yourself, make apple rings or use fruit puree to make fruit leather. You can vary the vegetable crackers endlessly – in summer you could use tomatoes, zucchini and fresh herbs.
Last but not least our thanks go out to lovely Birgit from GARN & MEHR. Since the great online shop for baker’s twine went online, we are spoony about the small, colourful rolls and beautify our parcels since years with them. Aside from the twines, Birgit offers beautiful cardboard boxes, in which we could wrap our nut slices. Also, you find a lot of great DIY tips on the GARN & MEHR blog.
We are happy we could attract four of our favourite shops and producers for this joint project!
Sweet Spicy Nuts
200 g mixed nuts
1 tbsp margarine (or butter)
25 g whole cane sugar
1 tbsp agave syrup
1 tbsp sweet mustard
1 tsp cayenne pepper
1/2 tsp fine sea salt
Heat the butter and sugar in a saucepan while stirring until the sugar has dissolved. Remove from heat. Mix in the other ingredients and stir carefully until well combined.
Preheat the oven up to 160 degrees (air circulation). Prepare a baking sheet with baking paper, spread the nuts and roast in the middle of the oven for about 15 minutes. At halftime mix again. Remove the sweet and spicy nuts from oven and let cool down completely. Then wrap airtight.
The recipe is from Nicole Klauß slightly adapted of “Geschenkideen aus meiner Küche” by Nicole Stich and Coco Lang.
Spread with Chickpeas
200 g cooked chickpeas
15 pickled olives
15 dried and pickled tomatoes
5 tbsp virgin olive oil
1/2 tsp mustard
1 tsp dried oregano
sea salt, black pepper
Blend chickpeas, olives and tomato with olive oil. Season with mustard, oregano, salt and pepper. Mix well and fill into a jar. Cover with olive oil, so that the spread will last longer.
The recipe is from Fabienne Schopf & Mona Gall.
Apple Almond Crumble Cakes
For 12 pieces
120 g butter
100 g whole cane sugar
250 g wholemeal spelt flour
1 level tsp baking soda
1 pinch of sea salt
1 medium tart apple
20 g chopped almonds
Preheat the oven to 175°C. Mix the flour with baking soda, sugar and salt. Add butter and mix it first with the dough hook of a hand mixer and then take your hands to get a crumbly mass. Grease 12 muffin cups, fill half of the dough into the molds and press it firmly to the bottom and side. Chip the apple, mix with the almonds and pour into the dough forms. Spread the rest of the dough as crumbles. Then bake for 15 minutes at 175°C on middle shelf. Let the cakes cool down a bit before removing carefully.
The recipe is from Sabine and Walter Steffens.