Serves 3-4, as a lunch or light dinner.

Ingredients

• 1 Pumpkin, roughly 1.2 kg
• 300 g Potatoes
• 1 Onion
• 2 tbsp Oil
• 1/2 l Vegetable Broth
• 100 ml Cream
• Salt, Pepper, Cumin
• 1 Bundle of Chives
• (Toasted Bread Cubes)

Steps

• Peel and dice pumpkin and potatoes
• Peel onion, cut, braise lightly in hot oil
• Add pumpkin and potatoes
• Add broth and cook for 20 minutes
• Purée the soup
• Add cream, bring to a boil again
• Add salt, pepper, cumin to taste
• Cut chives into rolls, use to decorate together with bread cubes

Ingredients

• 125g (soft) Butter
• 100g Sugar
• 1 pack of Vanilla Sugar
• 3 Eggs
• 250 Flour
• 1 pinch of Salt
• 1 teaspoon of Baking Powder
• 200ml of Milk

Steps

• Put regular sugar into a bowl and stir in vanilla sugar
• Add butter and mix it with the sugars
• Mix in eggs
• Add salt
• Stir in baking powder with flour, then mix into the dough
• Pour in milk in small increments and mix well

Then coat the waffle iron in a thin layer of butter and bake away.

Ingredients

• 250g Flour
• 1 knife's tip of Baking soda
• 100g Sugar
• 1 pack of Vanilla sugar
• 1 pinch of Salt
• 3 Eggs
• 150g Butter
• 100g Strawberry jam

Steps

• Pre-heat oven to 180°C (top-/bottom heat) or 160°C (circulating)
• Mix flour, baking soda in a bowl
• Add sugar, vanilla sugar, salt
• Separate eggs, set aside egg whites (not needed for this recipe), mix egg yolks into dough
• Mix in butter
• Roll out into a roll maybe 30cm in length, cut into 1cm wide slices
• Form slices into spheres, put onto baking sheet, dip grip end of wooden spoon into the cookies to create a small indentation (later to be filled with jam)
• Put baking sheet with cookies into oven, bake for 15min
• Let cookies cool off
• In the meantime, boil up jam in a pot
• When cookies are cooled off, pour jam into the middle of every cookie, let cool off for a further 15min

Tips

Be really cautious with the amount of baking soda. 1 knife's tip is more than enough.

Adapted from backen.de - Engelsaugen

Image: © Felix Elsner 2021, CC-BY 4.0

Ingredients

• 1 (.25 ounce) package active dry yeast
• 1 cup warm water (90 to 100 degrees F/32 to 38 degrees C)
• 1 cup all-purpose flour
• 1 1/2 tablespoons olive oil
• 1 3/4 teaspoons salt
• 1 3/4 cups all-purpose flour, or more as needed
• 1 teaspoon olive oil, divided

Directions

1. Place yeast into the work bowl of a stand mixer and add 1 cup warm water and 1 cup flour. Whisk together and let stand 15 to 20 minutes for mixture to rise and make a loose sponge. Mixture will bubble and foam.

2. Pour 1 1/2 tablespoons olive oil and salt into sponge; add 1 3/4 cup flour. Mix at low speed, using a dough hook attachment, until dough is soft, supple, and slightly sticky. If dough sticks to the sides of the bowl, add up to 1/4 cup more flour, a little at a time.

3. Knead dough with machine on low speed until slightly springy and still soft, 5 to 6 minutes. Turn dough out onto a floured work surface and form into a ball.

4. Wipe inside of bowl with 1/4 teaspoon olive oil. Turn dough around in bowl to cover with a thin film of oil; cover bowl with foil and let sit until dough has doubled in size, about 2 hours.

5. Remove dough from bowl and place onto a floured work surface. Lightly pat into a flat shape about 1 inch thick. Use a knife to cut dough into 8 pieces.

6. Form each piece into a small round ball with a smooth top, pulling dough from the sides and tucking the ends underneath the bottom.

7. Cover dough balls with lightly oiled plastic wrap and let rest for 30 minutes.

8. Sprinkle a small amount of flour on a work surface and top of a dough ball; gently pat dough ball flat with your fingers, forming a flat, round bread about 1/4 inch thick. Let dough round rest for 5 minutes. Repeat with remaining dough balls.

9. Brush a cast-iron skillet with remaining 3/4 teaspoon olive oil and place over medium-high heat. Lay pita bread into hot skillet and cook until bread begins to puff up and bottom has brown spots and blisters, about 3 minutes. Flip, cook 2 more minutes, and flip back onto original side to cook for about 30 more seconds. Pita bread will begin to puff up and fill with hot air. Stack cooked breads on a plate; when cool enough to handle, break breads in half and open the pocket inside for stuffing.