Austrian Pear Bread- Kletzenbrot

I was given a small loaf of this very special and delicious bread at Christmas from a lovely Austrian friend Bettina. I hounded her for the recipe. I still haven’t made it yet myself, but I did dry some pears in my dehydrator to have them ready for when I do.
Austrian Fruit Bread – Kletzenbrot  Kindly shared by Bettina Winkler

300 g Dried pears (Kletzen)

250 g Prunes

250 g Dried figs

100 g Raisins

150 g Nuts (e.g. Walnuts, Hazelnuts)

1 tsp. Allspice

1 tsp. Pimento

1 tsp. Ground cloves

1/2 cup Rum

5 tsp. Sugar

1 tsp. Cinnamon

1 tbsp Vanilla sugar

500 g Rye flour

200 g Wheat flour

1 sachet Dried yeast or 100 g
 Sourdough

1 tsp Salt

This is a recipe from my beloved Grandmother. I initially intended to keep this recipe in the family, but I feel good things need to be shared in order for them to survive and live on. I treasure this recipe and carry it on, as it gives me great memories of my childhood. And not only mine, but also my father’s, mother’s and brother’s memories from our lives as a family. I bake it every year around Christmas time as this was usually the time when my grandparents would make it. Whenever I have the first bite, the same image comes back to my mind: Me being a little girl, sitting on the lap of my grandfather, eating Kletzenbrot with unsalted butter on top. I hope you enjoy this bread as much as I did and still do up until this day. Please refrain from using it in a commercial sense in order to value this recipe for what it is, a family treasure.

Thank you & enjoy!

Prepare the fruit mix

Cook the dried pears in water until soft. Cut them into chunks, as well as the figs and prunes. Put all of them into a big bowl, together with the raisins and nuts. Add the rum and leave it to rest for a few hours (over night works well, too). Add the sugar, vanilla sugar, cinnamon, all spice, pimento and ground cloves and leave to rest for another two hours.

Prepare the bread dough

Mix the flours, salt and yeast or sourdough, stir the dry mix with a fork before adding some liquid to cover. Leave the whole mix to rest until it raises (~ 45 – 60 mins). Best is a warm place with a wet table cloth over it. Add the fruit mix and about 3⁄4 cup of lukewarm water, let it rest again (~ 45 – 60 mins). Form into small to mid-sized loafs and bake at 160°C – 170°C for about 1- 1 1⁄2 hours (until dark brown on the outside).

Stored in a cool and dry place it is said this bread should last for months. It will be rock hard, but cut off a slice, add butter- enjoy with a warm cup of tea!

 

Danke Bettina!

fermentation workshop

Fermentation Workshop at Commonground

I held another fermentation event in Common Ground on the 4th February. It was a full room once again and we demonstrated making a large batch of sauerkraut in class and talked through:

The importance of live culture ferments, as a food, to increase the bio availability of vitamins and minerals, and to preserve food.

Kombucha, primary and secondary ferment

Milk Kefir

and Ginger bug to create your own easy healthy traditionally fermented probiotic sodas such as ginger ale.

The next one will take place in the same venue on the 25th February. See the attached poster for all that we will cover.

Booking essential to secure your place.

fermentationposter

I can preserve your wedding or special occasion flowers

My friend got married last year and had ordered the most stunning collection of flowers for the big day.

As a surprise for her, I robbed a few bunches of them (with the groom’s permission of course..) and took them home to dehydrate and preserve for her to have forever.

I can do this with your flowers too- whether these are from your garden, from a wedding or another special event or place.

Click here to order this option from this website.

I can arrange to have the flowers collected from your venue, throughout the ROI, and delivered to me by next day courier GLS. You simply need to have them boxed and ready to be collected.

I will dehydrate them and send them back to you by courier in a beautiful box.

Please pay in advance- I will dry a shoe-box sized amount of dried flowers for you.

To preserve your flowers in the best quality possible collection from your venue on a Friday is not recommended as I wouldn’t get them until the following Monday.

Collection is only available mid-week during business hours.

Herbal infused vinegars

Herbal vinegars
Here I’ll show you how simple it is to infuse herbs in vinegars to preserve them in a tasty way for use throughout the year
Fire Cider- a sinus tonic and immune booster.
This year was my first time making the famous “Fire Cider” or it’s also known as the “Master Tonic”.
I was inspired to make this by one of my favourite Irish Herbalists Marina Kesso. I attended some of her workshops at Herb Feast in St Anne’s Park in Raheny and another in Airfield. She had a selection of herbal vinegars and taught us how easy these were to do at home. I also read a lot of Susun Weed’s blogposts and books and she also teaches a lot about how good these are to incorporate into your diet.
The “Fire Cider” is taught by Marina as a sinus remedy. The horseradish in this would certainly have an effect on sinus, if you’ve ever eaten Wasabi with your sushi you know that burning pleasant rush that goes right through your head.
I altered this recipe slightly by adding in a couple of seasonal extras such as rose hips as i made this in the early autumn.
I added in all ingredients from the garden that I’d grown myself, apart from the ginger. As always, use organic where possible.
Onion, garlic, ginger, horseradish, chili, raw unpasteurized Apple Cider Vinegar and local honey. And the rose hips for extra vitamin C.
Here is a lovely youtube video link to Rosemary Gladstar talking about this herbal vinegar, Fire Cider.
And an excellent blog post from The Mountain Rose with better instructions and recipe ideas than I could write- check it out here: http://mountainroseblog.com/fire-cider/
I will add more recipes of the other herbal vinegars that I’ve made and the ways that I incorporate them into my daily diet.

“You are not where you are from you are where you are going, and I’d like to go there too.”

Elderberry Shrub

Today I was in Health and Healing in Wicklow town, adding some of my silver jewellery and steampunk jewellery to an empty display case. (thanks Neville!)

While there, I picked up a bottle of Bragg’s Live Apple Cider Vinegar. (As an aside, I’ve heard they have not been able to produce enough of their delicious unpasteurised vinegar to keep up with demand and it can be hard to come by these days!) When I got home I took a few jam jars half filled with elderberries and filled the rest with the vinegar and some sugar (I used Rapadura sugar). I took some parchment paper and folded it under the metal lid, so that the vinegar wouldn’t react with the metal.

I’ll shake this occasionally and leave it to infuse for the next 4-6 weeks.

The properties of the elderberry will infuse into the vinegar, preserving its medicinal properties and at the same time, creating the base for a tasty drink in the coming year. I’ll dilute this with sparkling water, or hot water and lemon to enjoy as a drink.

You can do this with any seasonal berries, herbs or fruit.

“A shrub is made by combining fruit, sugar and vinegar into a bright and complex syrup that delivers plenty of fruit flavour.”

Keep the shrub in a cool place and enjoy diluted with water, club soda, or in a mixed drink. Also nice to take in a shot glass for a concentrated sup of goodness!

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