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Fooderella makes...

Plum Season

Claudia Keller

At home in Zurich there is a bakery close to my kid's daycare which sells lovely Plum Dumplings (Zwetschgenbuchteln) and I really have to try to resist buying them on a daily basis. Now on holiday with time on my hands to bake myself I tried to put my own spin on these baked goodies. The results were Cointreau-soaked plums in dumplings with a lavender lemon crust. Very fine tasting dumplings indeed! 

Before baking

Before baking

After baking

After baking

The recipe is simple:  

Soak 12 sugardusted plums (stones removed) in Cointreau. 

 

Boozy plums

Boozy plums

For the yeast dough mix 500g flour, 70g sugar, 1 pk vanilla sugar, 1 pinch of salt and 1 pk of dry yeast (or fresh yeast but then you need to mix it with the wet ingredients first).  

In a separate bowl mix 250ml and 1 egg. Add to the dry ingredients and knead into a dough. You might have to add an additional sprinkle of flour if it is too wet. Leave to rest until it has doubled in size (1-2 hours).  

Then knead it again, form 12 equal portions and form a flattened round shape with each in which you put 1 plum and form into a dumpling. Arrange the dumplings in a buttered baking tray or casserole. 

For a crusty topping I mixed 50g butter, 2 tablespoons of sugar, rind of  half a lemon and 1 tablespoon of lavender flowers (fresh from the garden).  

Hey, that's my lavender...  

Hey, that's my lavender...  

Lavender lemony butter

Lavender lemony butter

Make 12 little heaps of the butter on the dumplings and bake them at 180C for about 30 minutes.  

They taste great still warm, with a glass of Riesling and a few words between Jane Eyre and Mr. Rochester. 

The perfect afternoon!  

The perfect afternoon!