Posts Tagged 'lemon zest'

Tunnel Cake


Last time we went to the Farmers Market, we spent more money than we anticipated. It is the one place you may need cash because not all vendors accept debit or credit cards. Oh all the goodies, I just love the farmers market. My last purchase was this:

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It is an Hungarian speciality called Tunnel Cake. The pastry is freshly made and then rolled onto some bigger pins. I was fascinated. They were available in different sizes and different toppings.

I went with a small one and coconut flakes.

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It is best when it is still warm. It has a slightly denser texture than I am used to when eating pastry. What I liked most about it was the citrusy flavour. Whoever invented lemon zest in pastry should get a Food Oscar. Or orange or lime or tangerine, oh I do enjoy the smell of it. So next time you see it at the Farmers Market, give it a try.


It was not easy finding a recipe and only when I googled „chimney cake“ was I successful. Joe Pastry had the following recipe on his blog. Thank you, Joe!

„For the dough:

8.5 ounces (1 3/4 cups) all-purpose flour
2 1/4 teaspoons (1 packet) instant yeast
1 ounce (2 tablespoons) sugar
1/8 teaspoons salt
2 egg yolks, room-temperature
1.5 ounces (3 tablespoons) melted butter
4 ounces (1/2 cup) milk, room temperature

For the grilling:

vegetable oil for lubricating the spindle
melted butter

For the topping:

about 3 ounces (1 cup) walnuts, ground and mixed with
about 3.5 ounces (1/2 cup) sugar
2 teaspoons cinnamon

Combine the dry dough ingredients in a large bowl and whisk to combine. Do the same with the wet ingredients and add them to the dry ingredients. Stir the mixture until it comes together to form a dough, then knead it for about five minutes. Allow the dough to rise for 40 minutes. Cut the dough into a long ribbon with a pizza cutter (as shown).

Paint your spit with vegetable oil. Wrap one end of the dough around the spit, tucking in the end so the dough doesn’t unwind. Keep the dough very thin as you stretch and wind, under 1/4″ inch. Roll the whole thing on the countertop to flatten it/press it together. Paint the dough with melted butter and roast over the fire for about six minutes, sprinkling on sugar, until it starts to take on a dark golden color.“


Pea and Apple Soup with Lemon Zest- Erbsensuppe mit Apfel und Zitrone


Hm, how is it possible that May is almost over? I have to hurry to submit my post for the Cookbook of Colours Challenge. On the other hand it means that our vacation time is coming closer and closer. I cannot wait. I know how a lot of people think that being on maternity leave is like being on vacation. Let me tell you on thing: IT IS NOT. I don’t think I ever worked harder in my life and I cannot just leave for a coffee break, a nice shower, doodle around in the kitchen as I please or watch TV all day. Nope those days are over.

Don’t get me wrong. My bonus is a lot bigger. A smile in the morning, a hug or learning a new sound are my new rewards and they make me smile. There is absolutely no regret.

Ok, enough lecturing and ranting. Sorry, guys!


Pea and Apple Soup with Lemon zest

One bag of Sweet Peas- approx. 250g

3 tart apples

1 lemon juiced and zested

Vegetable or Chicken Broth

Salt and Pepper



Cook peas in the broth and season with salt and pepper. Peel and cut your apples in small bits and add them to the peas. Once the apples have soften, let the soup cool down a bit. I find it is easier to blend a lukewarm soup than a piping hot one. Puree the soup to the consistency you prefer. Back in the pot simmer the soup and add the buttermilk. I used buttermilk instead of cream. If you do not have to watch your weight (lucky you), feel free to use cream…lots of it. While you are at it, make some whipped cream and eat it with fruits. Ok, ok I get sidetracked here.

Season the soup again and then add the lemon zest and slowly add your lemon juice. Enjoy!


Verflixt, wie kann der Mai nur schon fast vorbei sein? Dabei habe ich mir Anfang des Monats überlegt, was ich hellgrünes kochen wollte und nun bin ich fast schon zu spät dran. Da soll mir einer noch daherkommen und sagen der Mutterjob wäre sowas wie verlängerter Urlaub grrr. 24 Stundenjob kommt da der Wahrheit näher. Alles ist vergessen, wenn Mini-Bird mich anlacht oder sie die Arme nach mir ausstreckt. Nur zum Kochen komm ich halt manchmal nicht.

Genug geschwätzt, hier das Rezept:

Erbsensuppe mit Apfel und Zitrone

ca. 250g grüne Erbsen

3 saure Aepfel

1 Zitrone, abgerieben und ausgedrückt

Gemuesebruehe oder Hühnerbrühe

Salz und Pfeffer



Erbsen in der Bruehe kochen und mit Salz und Pfeffer würzen. Äpfel schälen und kleinschneiden und zur Suppe geben bis sie weich sind. Suppe etwas abkühlen lassen bevor sie pürriert wird. Suppe geht wieder zurück in den Topf zum Aufwärmen und dazu kommt die Buttermilch, um die gewünschte Konsistenz zu erreichen. Zitronensaft und Zest dazugeben und nochmal mit Salz und Pfeffer abschmecken. Voilà!

Mein Beitrag in Hellgruen:

HighFoodality Blog-Event Cookbook of Colors


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