Archive for April, 2013

Pretzel Rolls & BLOGST Pro

Because of my awesome Munich trip, I decided to post a recipe of a typical Bavarian and German grocery, the PRETZEL ROLL.

Last weekend I visited a friend in Munich and joined the BLOGST Pro workshop. My friend and I had dinner at MAX PETT a fine and famous vegan restaurant in Munich. The next morning I went to the BLOGST Pro Workshop.

Pretzel Rolls

Dough ingredients

  • 4 + 1/4 cups (500g) spelt flour, stiffed
  • 1 teaspoon brown sugar
  • 1 pack (20g) fresh yeast or 2 packs of dry yeast
  • 2 cups soymilk or soymilk-water-mixture
  • ¾ tablespoon (10g) salt
  • 3/4 tablespoon (10g) organic barley malt
  • ¼ cup (50g) vegan margarine, room temperature

Boiling water ingredients

  • 7 cups (about 1.5 liter) water
  • 3 tablespoons backing soda
  • 1 tablespoon salt
  • Fleur de sel (coarse sea salt)

How to

Pretzel Rolls

Combine 1/2 cup flour, 1/4 cup lukewarm water, yeast, and sugar. Let it rest for 5 minutes.

Put the rest of the flour in a large mixing bowl. Mark a hole in the center of the flour and fill in the yeast mixture. Add malt and salt. Sprinkle the margarine around the whole.

Then start kneading the dough by hand. Add nearly the rest of your soymilk or soymilk-water-mixture till you have a stiff dough. On a lightly floured surface, knead for 10 to 12 minutes.

Cover with a floured dishtowel and allow dough to rest on a board for minimum 1 hour.

If you have enough time, prepare the dough one day before and rest the dough over night in the fridge.

Divide dough into 9 equal pieces. Fold each dough edge from outside to the inside approximately 6 times. You have to do this to get a fluffy pretzel roll.

Place on a lightly floured surface, cover, and let the rolls rest for 30 minutes, rising about halfway and becoming slightly puffy.

Meanwhile, fill a large cooking pot with 7 cups of water. Add the baking soda and salt.  Bring water to boil.

Preheat oven to 200°C (400°F). Line a large baking sheet with baking parchment and set aside.

Line two other baking sheets with a kitchen towel. Set near your stove. Reduce boiling water to simmer and cook 3 rolls at a time. Simmer rolls for about 1 minute. (It’s similar to making bagels.)

Lift out the rolls with a sifter spoon and drain them before you place them carefully on the baking sheet.

Cut a cross on each roll with a sharp knife. Sprinkle with fleur de sel.

Place in the pretzlel rolls into the hot oven. Bake for about 15 to 20 minutes. Transfer pretzel rolls to wire rack to cool.


BLOGST Pro Munich…

…was great and inspiring!

Ricarda from 23qm Stil and happy Igor from happy interior blog, were the hosts of BLOGST Pro Workshop in Munich.

They did a really good job, great presentations, helpful information, and a nice venue, the co working space COMBINAT, for their BLOGST Pro Workshop.

Every participant gave a short introduction about their blog, personal interests and describing themselves in three hash tacks.
Then Ricarda and Igor started their talks and discussions about time management, marketing for blogger, media kit, blog optimizing, media dashboards, and furthermore.
Two sentences from Igor are still in my mind, when he talked about time management:




Time flies! After the BLOGST Workshop we went to a new and rustic restaurant in Munich. Where we had some more time to meet each other and keep on networking!

I had a great and inspiring day with:

Annette from blick7, Anette from look! pimp your room, Bea from Demoiselle Libellule and sieben machen, Bea from Fräulein Etepetete, Bente from Miss Matthes, Bridgee from LittleStarBlog, Christina from Gourmet Lady, Claudia from frauLIEBSTES, Eleanor Mayrhofer from e.m.papersWahlmünchnerin and Steal This Process, Emma from Frühstück bei Emma, Friederike from FREISEINDESIGN, Lilian Kura from Textzicke, Mona from ansteckend anders and sieben machen, NETTE from regenbogenbuntes, Nicola from Verrueckt nach Hochzeit, Sandra from Lila-Lotta, Simone from frauKaeptn, Sophie from cucina piccina, Stefanie from krambeutel and sieben machen, Susi from texterella and Tina from Türtier.

Everybody got a nice goodie bag.

Thank you BLOGST family!

I hope to see you soon - stay in contact and keep on networking!

Thai Tempeh Patties

I love the food combination of my Thai Tempeh Patties. It's tempeh with creamy avocado and tomato is so yummy. With this patty recipe I would like to make something different with the fermented soybeans. So I crumbled the tempeh before I marinaded and seasoned it.


Thai Tempeh Patties

  • 1,5 cups tempeh, crumbled
  • 1,5 tablespoon soy sauce (shoyu)
  • 1 tablespoon fresh coriander, finely chopped
  • 1 teaspoon red chili, deseeded, finely chopped
  • 1 tablespoon red onions, finely chopped
  • ½ tablespoon ginger, finely chopped
  • ½ teaspoon coriander seeds, freshly grinded
  • ¼ teaspoon cumin, freshly grinded
  • 1 pinch asafetida
  • Black pepper
  • Sea salt, optional
  • 2 tablespoons chickpea flour
  • 2 tablespoons water
  • 2-3 tablespoons oil
  • 2 tablespoons breadcrumbs (optinal)

Avocado Tomato Topping

  • 1,5 ripe hass avocados
  • 6-8 cherry tomatoes, quartered
  • ½ tablespoon fresh coriander, finely chopped
  • 1 teaspoon limejuice
  • Black pepper
  • Sea salt

How to

Tempeh Patties

Marinade tempeh crumbles with soy sauce for 30 minutes.

Mix with coriander, red chili, red onions and ginger. Season it with grinded coriander, cumin, asafedita, pepper and salt (optional).

Combine with chickpea flour and water.

Rest for another 10-15 minutes.

Make 6 equal pieces. Wet your hands with water and form 6 patties.

If you like crusty patties, dredge them in breadcrumbs.

Heat oil and roast patties from both sides. Dab the hot patties with kitchen paper.

Avocado Tomato Topping

Dice avocado, quarter the tomatoes, and add coriander, limejuice, pepper and salt.

We had it with curled lettuce with a mustard-pear-balsamic dressing and some French baguette slices.

Optional: The thai tempeh patties are perfect for a vegan/vegetarian burger. Maybe for an Asian Burger with avocado, mango chutney and watercress.