There are some great recipes for Lebkuchen out there, but this is the one that works best for us. I decided to start practising making them when I found out ALDI may not have them this year and panicked. They have them now, but tbh I prefer the homemade ones.
For the cakes:
- 500g wholemeal flour and raising agents
- 1 cup chopped walnuts
- 1/2 cup sugar, brown or cane
- 1 egg
- juice of 1/2 lemon
- 4tbsp honey or 1tbsp molasses
- 2tbsp chopped ginger
- 1tbsp powdered ginger
- 1tbsp cinnamon
- 1tsp nutmeg
- 1/2tsp allspice
- 1/2tsp paprika
For the frosting:
- 60g dark chocolate
- 20g salted butter
- 2tbsp chocolate sauce
- 2tbsp honey
- mixing bowl and fork
- large ceramic bowl, small ceramic bowl and spoon
- small pot
- greased, lined or nonstick baking tray
- Preheat the oven to 180C.
- Place chopped ginger, half the sugar and the lemon juice in the small pot and cook on a very low heat until the sting is gone from the ginger. Add a little water if it starts to dry.
- Mix all the dry cake ingredients.
- Incorporate the eggs, lemon and water until the dough is stringy, pourable, but retains some firmness.
- Pour into a baking tray and spread out evenly.
- Bake until a skewer comes out clean. At 1″ thick, ours took 40 minutes.
- Leave the cake to cool.
- Once cool, pour boiling water into the large ceramic bowl and place the small ceramic bowl inside it.
- Put the chocolate in the small bowl and stir as it melts. Replace the hot water as required to keep the chocolate melty.
- Stir in the other ingredients.
- Pour over the cake.
- Leave the cake to cool.
- Slice and serve.
I’m starting to worry I haven’t seen any turrón lately either… Maybe time to dig out another recipe.
Another busy week with the new puppy. For something that spends so much time asleep, she really does add to the day! 🙂
But we did manage to have some treats and new things mixed up. Not least of all, a BBQ chicken pan roast that was so good we made it twice.
BBQ Roast Chicken.
- -8 pieces of chicken (thighs or breasts)
- -300g celeriac
- -300g potatoes
- -300g carrots
- -2tbsp chili garlic
- -1tbsp soy sauce
- -1tbsp brown vinegar
- -1tbsp salt
- -1tbsp sugar
- -chopping board and knife
- -large oven tray
- Slice the potatoes and celeriac into thin slices. Arrange them on the bottom of the tray.
- Arrange the chicken and carrots on top.
- Salt and place in the oven at 200C for around 20 minutes.
- Take out and rest a little. Add the sugar to the chicken skins. Leave to soak in.
- Add the vinegar and soy sauce to the whole dish. Drizzle with chili garlic.
- Roast at 160C until cooked through.
Piernik is one of my favourite things of all time. It’s basically Polish gingerbread and it’s delicious, especially with a bit of dark chocolate or jam. Dark chocolate, jam and piernik is a great indulgent afternoon treat.
This is a combination of two of those flavours: gingerbread and dark chocolate. I made a sugar-butter icing with cinnamon and cocoa powder as Jon likes baked goods to have some sort of icing, cream or custard on them, but they’re really delectable as they are.
- -2 cups plain flour
- -3tbsp cocoa powder
- -3tbsp sugar
- -2 eggs
- -1tbsp grated or chopped ginger
- -1tsp cinnamon
- -1/2tsp nutmeg
- -1/4tsp cloves
- -water as needed
- -mixing bowl and fork
- -greased or nonstick baking tray
- Mix all the ingredients together. Add more sugar to taste.
- Pour into the pan.
- Bake at 160C for 10-20min, or until spongy but cooked through.
- Serve with coffee.
And that’s what we liked the most out of our meals this week. What have you enjoyed cooking or eating this week?
TTFN and Happy Hunting!