Die Ecke der Küchenchefin
MMag Karin Späth, im Gespräch mit einem Reporter der ORF an der Biofach 2010
Herbal Pastries (as seen at the Biofach 2010)
Ingredients:
450g flour
50g baobab virgin fruit powder
250g margarine
125g sour cream
1 egg
1 egg yolk
½ sachets baking powder
100g finely grated cheese (your choice, but no parmesan)
salt at your own pleasure
dried herbs (as desired)
Preparation:
Mix the baobab well with the flour and baking powder. Knead it together with the other ingredients, allow it to sit for 30 minutes, cut out shapes as you like and put them on a baking tray (covered with baking parchment). Brush on dots of egg-white and sprinkle with dried herbs as you please. Place in a pre-heated oven at 180°C (convection oven).
Suggestion:
Form the dough into a roll and leave it in the refrigerator for at least two hours. After removing it from the refrigerator, cut it into small slices. Place the slices on the baking parchment, brush them with lightly-salted egg-white, and dust with herbs as you please.
Orange Pastries (also seen at the Biofach)
Ingredients:
390g flour
110g baobab
250g sugar
2 tablespoons of maple syrup
270g butter
2 packets of vanilla sugar
2 egg yolks
2 level teaspoons of baking powder
4 tablespoons of orange juice
grated peel of an organic orange
Preparation:
Cream the egg yolk together with the sugar, the vanilla sugar, and the maple syrup until light, then add the soft butter and mix it together with the orange juice. Mix the flour, baobab, and the baking powder, add it to the egg yolk mixture and knead it until it turns into a homogeneous mixture. Let the dough sit in the refrigerator for about 1 hour.
CAUTION: The dough becomes quite firm! You can use a meat grinder with a shortbread cookie attachment. In case one is not at hand, I recommend the following approach:
Place the chilled mixture into a container with corners and apply pressure until it fills the container. After leaving it to cool in the refrigerator for an hour, first cut it into slices and then bars.
Baking time: about 10-15 minutes at 170 degrees Celsius (convection oven), the pastries should be golden yellow.
According to your own taste -- beat powdered sugar together with orange juice into a sugar-glaze and glaze the bars with it while still hot.
