To have everything at hand quickly and keep the kitchen clean, order is essential. However, it is usually the kitchen where disorder and chaos are most likely to occur. Baking in particular requires a lot of ingredients and kitchen utensils – a practical organisation system for the kitchen is absolutely beneficial here, just as it is when cooking.
That’s why we have a few tips for you on how to turn your own kitchen into a beautiful and functional workplace.
Order in the pantry – give everything a fixed place
So that you don’t have to look for either the baking powder or the sugar, the principle is that each item has its place. Systematic order makes perfect sense, especially in the pantry. Because when you have used up the last kilogram of sugar, you should immediately realise that “sugar” now belongs on the shopping list.
Baking utensils – Practical and stowed away for everyday use
Now the conditions of a kitchen decide on a practical and everyday storage of your baking utensils. Do you use the baking accessories rather rarely? Then use a separate box. There you collect everything that belongs to baking and is not needed for everyday cooking. If you have a small kitchen, for example, you can store the baking trays and cake decorations in a box somewhere else.
Before you start – A free workspace
As the name suggests, the work surface is a place to work. Often, however, it is precisely this area that is filled with things such as a mixer, a knife block or a bread basket. These then get in the way when cooking and baking and have to be constantly pushed back and forth. So think about what you really want to have standing in your kitchen – create space for yourself to work. It’s not only more pleasant, but also much more fun when you can move around freely.
The Rotho Blueberry Cake
Anyone who has order in the kitchen naturally wants to use it – cooking and baking is now even more fun. And who can resist a blueberry quark cake like Grandma’s?
Granted, we can’t – and that’s why we bake a delicious tart now.
recipe:
You need for one tart Ø 26cm:
Base
3 eggs
120 g sugar
1 pinch of salt
90 g flour
2 teaspoons baking powder
Berry Mass
700 g frozen blueberries, defrosted
70 g sugar
2 tablespoons maize
1 lemon, 1⁄2 grated zest, whole juice
quark mass
1⁄2 dl full cream
8 gelatine leaves, soaked in cold water for about 5 minutes, drained
750 g low-fat curd cheese
3 tablespoons icing sugar
2 1⁄2 dl full cream, whipped stiff
That’s how it’s done:
Preheat the oven to 180 degrees (convection oven 160 degrees).
1st base: Mix eggs and sugar for approx. 5 minutes in the mixing bowl ONDA until light and frothy. Mix the flour, salt and baking powder in the DOMINO measuring jug, sieve into the egg mixture and carefully fold in with a rubber spatula. Pour the dough into the pre-greased springform pan and bake for approx. 20 minutes. Remove the biscuit base from the springform pan and let it cool down.
- berry mass: put blueberries, sugar and lemon peel in a pan and
mix. Mix the maize with the lemon juice directly in the measuring jug LOFT, add the blueberry mixture and bring everything to the boil while stirring. Simmer briefly and then let it cool down.
- quark mixture: Bring the cream to the boil in a small pan, remove from the heat and stir in the gelatine. Simmer briefly and then let it cool down.
3rd quark mixture: Bring the cream to the boil in a small pan, remove from the heat and stir in the gelatine. Then pour everything through a sieve into the ONDA bowl. Add the quark and icing sugar (sieved). Carefully fold in whipped cream and half of the berry mixture with a rubber scraper.
- finish: Wrap the edge of the springform pan with cling film and place it directly on the cake plate. I use the base of the cake bell COOL & FRESH immediately. Then place the already baked and cooled cake base in the springform pan, put half of the remaining berries on the base, spread the quark mixture on top and finally decorate with the remaining berries. Make sure that the cake base is not too small and that the quark mixture does not run off the top.
Cover the cake and leave to cool for approx. 4 hours. Only then remove the edge of the baking pan.
If you don’t like blueberries, you can exchange them 1:1 with raspberries, strawberries or mango pieces. There are no limits to your imagination.
And if you want to turn 40 minutes of active time into 30 minutes, just buy the cake base ready-made and ignore point 1.
Order during baking
Even during baking, you can keep things tidy. For example, with Rotho Blueberry Cake, the cake base has to bake and cool down. The berries also have to cool down after boiling. Use this time to wash some of your baking utensils so that you can reuse them afterwards.
Order after baking
The time when the cake has to be put in the cooler should be used to put the kitchen back in order. Don’t wait to tidy up, because the longer everything stands around, the more the chaos annoys you and the joy of the actually beautiful kitchen is lost. If you have order and system in your kitchen, you’ll be finished cleaning and tidying up sooner. In other words, every object goes back to its place.
At the same time, the dishwasher is running, filled with all the used baking accessories, which fortunately are all dishwasher-safe. Pay attention when buying products on whether the material is suitable for the dishwasher. This saves you a lot of time and effort.
Versatile baking accessories
Accessories that help us in cooking and baking are extremely practical, but can also take up valuable space. That is why we recommend utensils that can be used for several purposes.
For example, the measuring jug LOFT 1.5 litre can do much more than just measuring ingredients. It also has a splash guard lid with filter system, an integrated grater and an attachment for squeezing lemon or similar. To give the whole thing a little more grip, the base is fitted with an anti-slip ring.
Another very flexible aid is the COOL & FRESH cake bell. The base of this cake bell has a removable cooling pad. This keeps the contents of the cake server cool and fresh for as long as possible.
The COOL & FRESH cake server is not only suitable for cakes, but also for sausage and cheese. Particularly in summer, the cooling pad ensures that everything remains enjoyable for a long time, even outside. Against annoying wasps there is also the possibility to use the lid. Transport is also no longer a problem, as the cake bell can be closed and has a carrying handle.