Magenbrot

Firstly, I think I have to own up. My blog is no longer recipes365 but recipes365ish… I just did not find the time or nerve for cooking and baking over the weekend. But today I made Magebrot which translates into Stomach Bread. It is a snack typically sold at fun fairs and similar events. It is very sweet with wintry spices.
For about 40 pieces you need 250g brown flour (Ruchmehl), 125g brown sugar, 1 tablespoon chocolate powder, 1/2 a tablespoon allspice, 1/2 tablespoon cinnamon, 1 tablespoon baking powder and a pinch of salt. Put all of these in a bowl.

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In a pan mix 1.25dl water, 1.25dl milk and 50g honey and warm it until the honey has melted. Add the liquid to the bowl with the dry ingredients and mix well.

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Spread out the dough on a baking tray until it is about 1.5 thick.

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Bake at 180C for about 15 minutes. Then leave to cool and when it has cooled down cut into 2cm by 4cm pieces.

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In a pan melt 10g butter and 60g chocolate (I used half dark and half milk chocolate) with 3 tablespoons water. When the butter and chocolate have melted, stir in 1 tablespoon chocolate powder and 125g powdered sugar.

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Now cover small batches of the cut up ‘bread’ with the chocolate glaze by giving them a good stir in a bowl.

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A delicious and sinful treat (tonsandtons of calories)….

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Fun Fair Food & a Goodbye Cake

I have a deadline for submitting an article looming over my head & I had to shortcut my cooking/baking yet again.
I took my mind off things by going to the Fun Fair that hit my home town yesterday. I am too much of a chicken to enjoy all the crazy rides but always look forward to the sweet bites they sell at every second stall.
Apple Fritters with Vanilla Sauce…

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Giant Lollipops…

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Fun Fair Candy (called parrot candy because of its colours)…

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And my all time favourite: soft peaked meringue covered in chocolate and coconut flakes. They are called “Beggeschmutz” which means “Baker’s Kiss”.

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As if I did not get enough sweets at the fair, when I got home I made a chocolate marzipan cake for an intern who will be leaving us soon.

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I will give you more details on that one another time as I will have to get back to my article now…

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