Hörnchen Little German Crescent Rolls

Soft, fluffy and a simple bread to prepare at home today.

There are truly a plethora of different types of German breads. If you have the opportunity to visit Germany, do yourself a favor and don’t pay for a hotel breakfast. Instead, do what the locals are doing and head to a Bäckeri (German for bakery).

For the recipe video, click the image below! 

Inside the bakery you’ll find plenty of bread rolls, loaves and sweet pastries for an affordable price. Even in big cities like Köln and Berlin, you can buy 4 or 5 Brötchen for only 1 Euro! Amazing!

However, the hörnchen is a little bit more expensive, but definitely worth giving a try, because it’s not that much more expensive. The texture is quite soft and fluffy. The taste is buttery with a hint of sweetness. With a bit of honey, marmalade, or nutella — it is a wonderful treat!

Not in Germany? No problem! This recipe is quite simple to prepare just about anywhere in the world. In fact, you probably have all of the ingredients in your pantry now. So what are you waiting for, let’s make some hörnchen!

Erica’s Hörnchen Recipe

  • 2.5 tsp dry yeast
  • 1/3 cup warm milk
  • 3 TBSP sugar
  • 1/4 tsp salt
  • 3 TBSP melted butter
  • 1.5 to 2 cups all purpose flour (plus more for dusting)

For the egg wash:

  • 1 whole egg
  • 1 TBSP milk

Preparation:

In a large bowl, combine the yeast, sugar, warm milk, salt and melted butter. Stir well.

Continue to stir and gradually add in the flour, little by little. Keep stirring until the dough no longer sticks to sides of the bowl.

Then turn the dough over onto a floured surface and knead the dough for 7-10 minutes, only adding flour if the dough is sticky.

Shape the dough into a ball and using a mezzaluna or a knife, cut the dough (like a pizza) into 8 equal portions.

One by one, roll out each portion into a long triangle, about 6 to 7 inches (15-17cm) long.

Then starting with the widest end of the triangle, roll the dough up until you meet the smallest end.

Then fold the dough to create the horn-shape or the shape of the letter “U.”

Continue until all of the hörnchen are shaped (grab some little helping hands if you have them:).

Then place them onto a baking sheet lined with parchment paper, cover them with a dish towel and allow them to rise in a warm place for about an hour, or until they have doubled in size.

Meanwhile, pre-heat your oven to 375F/190C.

Once the hörnchen have risen, remove the towel and prepare the egg wash by mixing the egg and milk in a small bowl.

Using a pastry brush, brush each of the hörnchen generously with the egg wash.

Then place them into the oven to bake for 10-15 minutes or until golden brown.

Serve and enjoy while they are still warm or save some for later.

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Guten Appetit!

P.S. Hörnchen literally translates to mean “little horns.” This of course is in reference to their size and shape.

P.P.S If you google Hörnchen from an English speaking country, Google might show you a picture of a squirrel. It’s because the word actually has more than one meaning. Go figure, lol! But not to worry, no squirrels were harmed in the production of these bread rolls. 

Sending you lots of love for reading this far 🙂 You’re amazing!♥

 

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Turkish Stuffed Eggplant – Imam Bayildi

Tender eggplant packed full of tomatoes, onions and spices! Heavenly!

Love eggplant? Looking for a hearty & delicious vegetarian & vegan recipe?

Meet Imam Bayildi.

It’s a Turkish dish that I learned in culinary school and every time I make it, it brings me back to Turkey every time.

Follow along with me with the video below ⇓⇓⇓⇓⇓⇓⇓⇓⇓⇓

Imam Bayildi literally translates, “Imam fainted.” Why?

  • Some say that it tasted so good that he fainted after he took a bite.
  • While others say he fainted because it was too expensive.

Imam Bayildi (Turkish Stuffed Eggplant)

Serves 2 or 4 (as a side dish)

  • 2 large eggplant
  • 1 small onion
  • 3 garlic cloves minced
  • 1/4 tsp paprika
  • 1.5 cups crushed tomatoes (about one 14oz can)
  • 1.5 TBSP tomato paste
  • 1/4 tsp dried oregano
  • 1/2 tsp ground cumin
  • 2 TBSP olive oil
  • salt & black pepper (to taste)

Preparation:

Wash and dry the eggplant. Then partially peel it lengthwise to create a stripe pattern.

Rub the egplant with 1/2 TBSP of olive oil and place them in a baking dish.

Bake the eggplant for 30 minutes.

Meanwhile, pour the remaining 1.5TBSP of olive oil in a frying pan.

Add the sliced onions and saute until they are tender.

Then add the garlic, tomato paste, paprika, oregano, cumin, salt, black pepper, and crushed tomatoes.

Stir well and cover.

Place on medium low heat to cook for about 15-20 minutes, stirring occasionally. If needed, add some water to keep it from sticking.

Using a knife, cut a slit down the middle of each piece of eggplant.

Take two spoons and place them in the slit and gently pull open the eggplant on each side.

Then take the filling and generously stuff the eggplant.

With the remaining filling, pour it into the baking dish. Cover with aluminum foil and bake for 45-60 minutes or until the eggplant are tender.

Serve & Enjoy!

Afiyet Olson!

Sabich: an Iraqi Jewish Dish in Israel

If you’re looking to kick up your sandwich game, then you’ve gotta try Sabich!

A fresh pita packed full of tender eggplant, egg, hummus, veggies, tahini & more!

So, I’ll admit it. The first time I came to Jerusalem and Tel Aviv, I never heard of Sabich. I find that you’ll find dozens of places selling falafel and hummus, but only a handful of places that sell and specialize in Sabich.

When I learned about it, I was immediately interested. Like it’s cousin Falafel, Sabich is vegetarian. For me, as a known vegetarian, but as a veggie lover, I appreciate discovering new vegetarian dishes.

Secondly, Sabich is relatively healthy. I say relatively because the authentic version is made with fried eggplant, not roasted eggplant (like my recipe). So, anything fried, well it’s not rocket science, you’re smart, you get the picture. But, there are ways to customize it according to your taste and dietary restrictions. For example, cut the pita in half and pack it full of mostly veggies and a little less hummus and tahini.

Finally, Sabich is simple. It’s honestly not a lot of work to prepare it especially compared to it’s cousin Falafel, who requires soaking chickpeas, blending the ingredients, rest time for the dough, etc. I mean Sabich is close enough to the Hebrew word Sababah (which means cool) and I think it’s a really cool dish.

So, thanks for reading and if you find yourself in Jerusalem or Tel Aviv and nearby, try Sabich! (Pronounced: “Sah-bee”). I bet you’ll be glad that you did. Meanwhile, here’s the recipe for you to try at home if you’re ever so keen.

Peace, Falafel & Sabich!

Sabich

Recipe by: EE Winkler

Serves 3-4

  • 1 large eggplant
  • 4 hard boiled eggs
  • 1 cup of hummus (homemade or store bought –no judgement here 🙂
  • 1/2 small onion (thinly sliced)
  • 1-2 cups Jerusalem Salad
  • 1/2 cup tahini sauce
  • 1/4 cup pickles
  • 4 fresh pitas
  • Traditional Way? Add Amba and Zhoug (see NOTE 2 🙂

Preparation:

Pre-heat the oven to 190C/ 375F.

Line a baking sheet with parchment paper (or foil) and brush with a bit of oil.

Slice the eggplant in 1/4 inch rounds. Then place the eggplant rounds on the baking sheet in a single layer.

Brush the top of the rounds with a bit of oil and sprinkle with salt to taste.

Place in the oven for 15-20 minutes, flip over and then continue to bake the eggplant for another 15-20 minutes or until golden brown and tender.

Place the eggplant in a bowl and set aside.

Meanwhile, gather all of your ingredients and place them on the countertop. (NOTE: think of yourself like your own personal “Sabich Shop.” It’s so much easier when all of the ingredients are out and ready and you don’t have to fumble around your kitchen or fridge hunting for everything.

To prepare the Sabich: take a pita and cut off the very top of the circle, just enough to open the pouch. Alternatively, you can cut it in half if you’re only eating half a pita. Then place a spoonful of hummus, eggplant, egg, onions, Jerusalem Salad, pickles and tahini sauce. Repeat, until your pita if full.

 

NOTE: the order does not matter, at least not to me 🙂

NOTE 2: Traditionally Sabich is made with Amba, a mango chutney & Zhoug, a type of hot sauce. I didn’t make it the traditional way but feel free to make it according to your taste.

Voila! Now, take a big bite & enjoy.

P.s. this is a food coma type of food. You’ve been warned 🙂 I ate it at lunch and had to go back to work. Thank God for strong coffee! Lol!

 

Mama’s Cinnamon Rolls

Delicious yeast rolls packed full of cinnamon, sugar and plump raisins!

As a kid, I knew that cinnamon rolls were something that my Mom generally made during the holiday season. Early in the morning, I’d stumble into the kitchen and find her standing there with a piece of dough that covered our entire countertop (it was a pretty big countertop). Once she had it all rolled out, she’d cover it with a light layer of butter, sprinkle over the cinnamon sugar and then precisely scatter the raisins on top. Then seemingly with an effortless ease, she’d roll up the dough and slice it into generous rolls. Then the rolls would have a nice warm rise before they were baked to golden perfection in the oven.

Although my opinion is quite biased, I must say that my mom makes the best cinnamon rolls. This recipe is a close second but let’s face it, nothing is as good as mom’s.

 

 

Here’s the recipe:

Mama’s Cinnamon Rolls

     Recipe by: EE Winkler

For the dough:

  • 3 tsp dry yeast
  • 1 cup warm milk
  • 1 egg
  • 3 TBSP sunflower oil or melted butter +1 tsp for greasing the bowl (for the dough to rise)
  • 2 TBSP white sugar
  • 3 – 3.5 cups all purpose flour

For the filling:

1/2 cup butter (softened) + 1 TBSP for greasing the pan

2/3 cup sugar

2 TBSP ground cinnamon

1/2 cup raisins (rehydrated for 5 minutes in warm water, then drained)

For the topping:

  • 2 TBSP softened butter (to brush the warm rolls)
  • 1 cup powdered sugar
  • 1-2 TBSP milk

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Preparation:

In a large bowl, combine the yeast, warm milk, egg, oil (or melted butter), sugar and stir well. Then gradually add in the flour (NOTE: you may not need all of it, so add it gradually. This is something that can vary). Add enough flour until the dough is no longer sticky. Then turn the dough over onto a floured work space and knead it for about 7-10 minutes.

Then place the dough in a lightly oiled bowl, cover it with a kitchen towel and place it in a warm place to rise for 60-75 minutes.

Once the dough has risen (it should have doubled in volume), remove it from the bowl and roll it out on a lightly floured countertop.

Roll the dough out until it is about 1/2 inch (approx. 1.5 cm) thick.

Then spread the softened butter evenly over the dough with your clean hands and/or a pastry brush.

Then combine the sugar and cinnamon in a bowl and sprinkle it evenly on top of the dough.

Scatter the raisins evenly on top of the cinnamon sugar.

Then starting from the longest side of the dough, push the edges up and begin to gently roll the dough, being sure to not have too much slack dough and that the roll is tight and stable.

Once the dough is completely rolled up, cut the dough into slices about half an inch (approx. 1.5 cm) thick.

Grease a deep baking pan with the remaining butter and then place the rolls in the pan so that they are touching, side by side.

Cover the rolls with a kitchen towel and place in a warm area to rise for another 60 to 90 minutes.

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The cinnamon rolls before they rise…

Meanwhile, preheat the oven on 175C/350F.

After the cinnamon rolls have risen, they should have doubled in size.

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The cinnamon rolls after the rise

Remove the towel and place the cinnamon rolls in the oven and allow them to bake for about 30-40 minutes or until they are golden brown.

Then take them out of the oven and brush with the 2TBSP of softened butter.

Then to make the glaze: whisk together the powdered sugar and milk adding the milk gradually until the glaze it the consistency of a thickened syrup.

Immediately drizzle the glaze on top of the cinnamon rolls.

Serve & Enjoy warm (they’re soooooo good when they’re warm)!

 

Bon Appetit!

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Chimichurri Chicken Tacos

Tender chicken marinated in a chimichurri sauce with all of your favorite tacos fixins’ in a homemade flour tortilla.

 

I love tacos. It’s one of those dishes that essentially is so unbelievably simply but so delicious. Take your favorite protein and fill up a tortilla with it and a bunch of veggies.

Every night can be taco night and this recipe is a great one to give a try!

Chimichurri Chicken Tacos

  • 1 lb boneless, skinless chicken breasts (cubed)
  • 1 cup homemade chimichurri sauce
  • 12 flour tortillas
  • 2 cups homemade pico de gallo
  • 1 cup shredded romaine lettuce
  • sour cream or thick yogurt (as desired)

Preparation:

In a large bowl, combine together the chicken and the chimichurri sauce. Stir well until the chicken is thoroughly coated. NOTE: you can allow it to marinate for 30 minutes to several hours OR cook it immediately. Either way, it’s going to be delicious!

Place the marinated chicken in a large non-stick frying pan. NOTE: there’s no need for extra oil because there’s oil in the chimichurri sauce.

Sauté the chicken until it is no longer pink inside but still juicy and tender.

Remove from the heat and assemble your tacos to your liking. I fill my tacos with the chimichurri chicken, shredded romaine lettuce, pico de gallo and a dollop of thick yogurt or sour cream.

LOVE Guacamole? Check out my Homemade Guacamole Recipe!

Enjoy!

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©Wink of an Eye 2019

Veggie Supreme Burger

A veggie burger that’s far from average…

An all veggie burger layered with thick slices of roasted vegetables, topped with my special sauce and packed on a brioche bun!

Confession… I am not a vegetarian or vegan but I would consider myself a veggie lover! I’ve always loved vegetables and I always will! I was that strange kid begging my Dad to pack me cucumber or bell pepper in my lunch. It just tasted delicious to me and it still does.

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Anyway, I understand that maybe everyone is not a veggie lover, and despite the fact that this is a Veggie Supreme Burger (meaning it’s only veggies and no meat), I think you’ll love it.

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The vegetables are roasted in the oven until they are tender and caramelized. Paired with the savory special tahini sauce and a homemade brioche bun, it’s a match made in heaven. If you’re not convinced, watch the video above. I salivate every time I watch it even though I am the one who made it, lol!

Guten Appetit!

Nutella French Toast with Fresh Stawberries

A simple recipe that makes the perfect brunch to share with friends and family or to make JUST FOR YOU! 

 

There’s something so refreshing about the uncomplicated nature of French Toast. It makes a beautiful brunch but it is painstakingly simple and nearly foolproof to prepare.

I feel a little like this recipe is a no-brainer but for those of you that know and love French Toast, I hope this video and recipe just simply inspire you to make it and put your creative spin on it.

Nutella French Toast

Recipe for 1 serving*

  • 3 slices of thick cut bread (I used homemade brioche)
  • 1 whole egg
  • 2 TBSP milk
  • 1/4 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • 1/4 tsp vanilla extract
  • 2 TBSP butter

For the Garnish:

  • a sprinkle of sugar
  • 3 fresh strawberries (sliced)
  • a small pat of butter
  • Nutella (according to your liking)
  • a dollop of Greek yogurt or whipped cream

Preparation:

In a medium sized bowl, whisk together the egg, milk, nutmeg, cinnamon and vanilla extract until well combined.

Slice your bread and dip them one by one in the milk and egg mixture, turning over to ensure that each side is covered.

Heat a large frying pan or skillet over medium heat and add 1 TBSP of butter.

When the butter melts and the pan is hot, add the bread slices to the pan.

Add an extra tablespoon of butter to the pan and allow the toast to cook until golden brown on each side.

Then remove from the pan and garnish with your favorite toppings.

I used sugar, fresh strawberries, a pat of butter, Nutella (of course) and a dollop of creamy Greek yogurt.

Bon Appetit!

How to Make French Toast

*can easily be multiplied for 2, 3, 4 or more.

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