Paulchens FoodBlog & the Three Tabbycats united

Pillars of Strength - A Special Day for K

A few days ago we found this in our inbox:
Dear Fellow Blogger:
We want to ask a huge favor - would you join us on Tuesday, February 14, 2012 in Pillars of Strength - A Special Day for K?
K is a very special dog belonging to KB, a blogger who does amazing work chronicling her life in the Rocky Mountains.  KB posts videos and pictures of bears, mountain lions, bobcats, coyotes, elk, etc., etc., and some of the most amazing mountain views we have ever had the pleasure of seeing.  If you have never found her blog, we strongly recommend going - .
If you read only a few of her blog posts, you will quickly discover that her heart dog is K, a faithful canine companion on all of her adventures.  Unfortunately, K is facing some very challenging health issues and has her next round of chemotherapy on Friday, February 17.  Any of you who are animal lovers and have faced the same situation know what a difficult time this is for KB.  A group of us have conspired to be Kb's Pillars of Strength as they go through this time and want you to join us. [...]

We did not know KB or K or her blog but even through this email we felt that she must be a very special person and be much loved by our fellow bloggers (who do a far better job at blogging) and if our friends call for help we'll try to do whenever we can.

 We have strolled through that amazing blog and feel how special all of them are! We fell sorry for K - such a beeeeeutiful woofie - being sick and we will do everything like sending our strongest purrs and purrayers to make her feel better! So of course we are joining this movement and be a part of the Pillars of  Strengh!!

Astrid 14.02.2012, 12.52| (1/0) Kommentare (RSS) | TB | PL | einsortiert in: ~ Cats | Tags: Cats

[Flatbreads and Flavours] - Corn Tortillas with Pueblo Chile-Bathed Pork

little devil

*sigh* Well my Dears, You know and I should know by now that I will be in deep deep trouble once I type the words "sounds interesting, I might join you..." into twitter or facebook or well wherever else... ha! Do you think I'll ever learn?

THAT sentence got me into making these darn macarons (more on that subject in another post, I am also late with again), well that sentence and lovely Jamie and Deeba I might add! THAT sentence got me join my friend Simone with her Donna Hay Photography Challenge, where I must say I need to apology deeply to her for missing two challenges in a row I guess... :( Sorry Dear! THAT Sentence got me into joining the Secret Recipe Club, which is a very fun way of getting to know a whole lot of new blogs! THAT sentence got me to bake with the Bread Baking Babes as a Buddy for quite a long time, and now I am a Babe myself, thankful to have been invited to join this group of gorgeous ladies! get the message, no?

 Don't get me wrong here, all of the above, and the others I did not mention, really is fun and I love to be part of it, but still this little witty Aquarius sitting on my shoulder from time to time really gets me into more trouble every time!

You might be wondering what it was this time... well I managed to get around those baking groups that bake their way through Peter Reinhardt's Bread Baker's Apprentice or the Mellow Bakers who baked through Jeffrey Hamelman's Bread and now have moved onto  Dan Lepard's The Handmade Loaf  for quite a while, mostly because I knew I would not be able to bake all that bread for a single household that I am (trust me, my fingers itched often to join when I saw my fellow bloggers post their lovely breads, but I really have enough on my plate right now).

Enough on my plate? Ha! If mankind would still believe that the shape of the earth is a disc - that would be the size of my plate... but that's a whole other story!

*where was I?* Ah yes that new thing I got myself into trouble with:

When my dear fellow Babe and blogging friend finished her Mellow Baker's thing and started a discussion on our BBB & Friends Facebook group where the outcome was that we founded another group "Baking through Flatbreads and Flavours" where we are doing exactly what the title says: bake and cook our way through that book.

Little did I know when I joined Natashya in her vision... that darn book has 424 (!!) pages and about 90 (!!) recipes! 

So that'll take a while! When we settled on the details we decided that we'd do a bi-weekly modus starting with the first recipe(s) in February. Posting deadlines will always be 15th and 30th of a month.

This is our schedule so far: 
  • Feb 1 - Feb 15: We are going to Mexico and Southwest U.S.! (In our kitchens) p. 377 &369 - Corn Tortillas with Pueblo Chile-Bathed Pork.
  • Feb 15 - Feb 28: We are going to Penang! p.115 - Lacy Coconut Milk Pancakes (roti jala) + p.117 Coconut Milk Chicken Curry (gulai ayam)

So if you happen to own that book and want to join us in our culinary journey around the world, just hop on the bandwagon  and give it a go! If you do not own the book: while setting up the group we found that it can be tricky to get hands on a copy, since it does not seem to be available easy everywhere. Just keep on searching, we all managed to find a copy sooner or later ;o) We will not be sending out any recipes for those who do not own a copy - sorry!

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Astrid 09.02.2012, 06.49| (12/0) Kommentare (RSS) | TB | PL | einsortiert in: » Blog Events | Tags: Pork, Corn,

Announcing: Weekend Herb Blogging is hosted here this week!


Hi there!

I am hosting Weekend Herb Blogging this week, come and join me via sending your link to your herb-related post via the contact form below!

For those you do not know what Weekend Herb Blogging is all about: Kalyn of Kalyn's Kitchen founded this fun event 6 years back as a counter event to the Weekend Cat Blogging movement which was very present in the food blogger world back then. After three years of organizing this event Kalyn stepped back and Haalo took over the event and is organizing all things behind the scene now. Thanks Haalo for still letting me host every now and then, tho I do not often participate myself... I promis to be better with that this year...

So what is this Herb Blogging all about?

There are not many but a few rules. You can go and read them by clicking the link above or click the logo!

The most important ones are:

  • Only two types of entries will be accepted:
    • Recipe posts where a herb or plant ingredient is one of the primary ingredients in the recipe
    • Informative posts that spotlight one herb or plant ingredient, particularly including information about how they are used in cooking.
  • Naturally, posts can be a combination of both these criteria.
  • Posts must contain the phrase Weekend Herb Blogging with a link to the host for that week and to this site.
[contact-form-7 id="4918" title="WHB Submission Form"]

Please make sure you've read ALL the rules at the WHB page before you send in the link! Thanks!!

Astrid 07.02.2012, 06.59| (0/0) Kommentare | TB | PL | einsortiert in: »» Weekend Herb Blogging

[The Secret Recipe Club] - Butterscotch Brownies and Salted Caramel Ice Cream

The Secret Recipe Club has undergone some changes most of them under the hood but still... and while we paused in January we are back in February with the first of our  "reveal days" where all of us participants of group A will reveal which blog we have been assigned to and what we found most interesting to bake or cook...
Hold your breath for the following reveal days in Feb:
Group A - February 6 Group B - February 13 Group C - February 20 Group D - February 27
How this all works? well, just click on that logo on the left and you will get to a whole wonderful website that will answer all your questions and more!
Why I joined? Because I think it is a fun way to discover new blogs and - again - step outta my comfort zone a bit by being assigned an unknown blog and having to find a recipe that suits me and tempts me to cook myself.

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This month I was assigned to Tessa's blog called "The Cookin' Chemist" where she says: "I've always thought that the only difference between chemistry and cooking is that cooking allows you to savor the result". I loved strollling through her blog and reading through her lovely recipes. I was hard to narrow down and decide which recipe to chose for the SRC. Finally I decided on something sweet because I fell in love with her Butterscotch Brownies and this lovely salted caramel ice cream.

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[caption id="" align="aligncenter" width="332" caption="Butterscotch Brownies and Salted Caramel Ice Cream"][The Secret Recipe Club] - Butterscotch Brownies and Salted Caramel Ice Cream[/caption]

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Butterscotch Brownies

[The Secret Recipe Club] - Butterscotch Brownies and Salted Caramel Ice CreamAdapted from The Cookin' Chemist who got it from her Mom Ingredients: 1/2 c. butter 1 c. brown sugar (I used packed dark brown sugar) 1 c. white sugar (I used brown sugar) 2 eggs 1 tsp. vanilla 2 c. flour 1/4 tsp. salt 2 tsp. baking powder 1 c. shredded, sweetened coconut
  1. Preheat the oven to 350 degrees. Grease a 9x13 inch pan and set aside.
  2. In a medium saucepan, cook butter and sugar over low heat until bubbly. Cool until slightly warm (so that you don't end up cooking the eggs by accident).
  3. Add eggs one at a time, mixing thoroughly after each one. Add vanilla and mix. Stir in flour and coconut. The dough will be thick. Gently pat into the prepared pan.
  4. Bake for 25 minutes or until the bars just start to brown around the edges. Allow the bars to cool slightly, but cut into bars before they reach room temperature.
  5. Enjoy!

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Salted Caramel Ice Cream

[The Secret Recipe Club] - Butterscotch Brownies and Salted Caramel Ice CreamAdapted from The Chookin' Chemist who adapted it from Cooking Light May 2010 Ingredients: 3-1/2 cups 2% milk 3 large egg yolks 1-1/4 cups brown sugar, packed 1/4 cup heavy cream 1 Tbsp. butter 1/2 tsp. Kosher salt 1/2 tsp. flake salt I also added some toasted macadamia nuts 
  1. Place milk in a medium saucepan over medium-high heat. Heat to 180 degrees (check temperature with a candy thermometer) or until tiny bubbles form around the edge of the pan. Do not boil.
  2. Meanwhile, place egg yolks in a large bowl and stir with a whisk. Once the milk reaches the correct temperature, gradually add half of the hot milk to the yolks, stirring constantly to temper. Add the rest of the milk mixture and stir to combine. Return the milk-yolk mixture to the saucepan.
  3. In a separate large saucepan, combine sugar, cream, and butter. Bring to a boil over medium heat, stirring until the sugar melts. Cook 3 minutes without stirring. Remove from the heat and stir in the Kosher salt.
  4. Gradually and carefully add the caramel mixture to the yolk mixture, stirring constantly. Return pan to low heat and cook until a thermometer registers 160 degrees. Pour the mixture through a fine-meshed strainer into a bowl set over a larger ice-filled bowl until completely cooled, stirring occasionally.
  5. Refrigerate overnight.
  6. Pour the mixture into the freezer bucket of an ice-cream freezer. Freeze according to package directions. The ice cream will emerge in soft-serve consistency. Freeze in a resealable container for a firmer consistency or for storage of any leftovers.
  7. To serve, sprinkle each serving with flake salt if desired.

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[caption id="" align="aligncenter" width="332" caption="Kashim made sure everything was nice arranged for the photoshoot, it's always good to have a kitty who helps in the kitchen..."][The Secret Recipe Club] - Butterscotch Brownies and Salted Caramel Ice Cream[/caption]

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[caption id="" align="aligncenter" width="332" caption="Butterscotch Brownies and Salted Caramel Ice Cream"][The Secret Recipe Club] - Butterscotch Brownies and Salted Caramel Ice Cream[/caption]

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Astrid 06.02.2012, 17.00| (18/0) Kommentare (RSS) | TB | PL | einsortiert in: »» The Secret Recipe Club | Tags: Sweets, IceCream,

Weekend Cat Blogging #347 - hosted by Salome

Weekend Cat Blogging #347

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I is hosting this weekend, please leave your links in the comment section, we will do a round up when Momma comes home from her short baycayshun with friends on Sunday evening. Meanwhile just come and play tube hockey or THoE wif me, k?

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Weekend Cat Blogging is a weekly event where bloggers feature pictures and/or stories about their cats on their blogs, apart from the usual theme of their blog.

Upcoming Hosts:

#347 Jan 28-29   Kashim, Othello and Salome
#348 Feb 4-5
#349 Feb 11-12 Valentine's Edition  iMeowza
#350 Feb 19-20  Kashim, Othello and Salome
#351 Feb 25-26

Participating is very easy: Just navigate to he hosting blog of the week and leave your link so others can find your post. Usually the host will do a little roundup at the end of the weekend to feature the participating cats and blogs, but this is up to the host and not to be expected always. It is also nice if you include a link to the host in your blog post, so people who read it can find the others as well. Thanks!

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Astrid 27.01.2012, 18.49| (6/0) Kommentare (RSS) | TB | PL | einsortiert in: ~ Weekend Cat Blogging | Tags: Cats, salome,

Cuban Bread

Our first bread of the year 2012 is as easy as you can imagine.

Our most talented and lovely Ilva is serving as the Kitchen of the month this time and she chose a - let's put it in her words: "revolutionary bread".

This bread has everything a good bread needs: flour, water, yeast, some slat and sugar and if you want a nice topping.

Plus: now hold on - it's baked within 2,5 hours from grabbing your box of flour to burning your fingers from removing the hot bread out of the oven.

Even better yet: you don't even need to preheat your oven! Just throw it in the cold oven, give it some hot water on the bottom of your oven and turn up the heat!

All you have to do is now: Sit down and watch the magic! 

Perfect, ain't it?

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[caption id="" align="aligncenter" width="500" caption="Cuban Bread - first time baked, topped with white poppy seeds"]Cuban Bread[/caption]

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from Bernard Clayton's New Complete Book of Breads 1,2-1,4 litre/ 5-6 cups of bread or AP flour 2 packages dry yeast, I used 50 g fresh 1 tbsp salt 2 tbsp sugar 500 ml/ 2 cups hot water sesame or poppy seeds (optional) [caption id="" align="alignleft" width="159" caption="after kneading, before rise"]Cuban Bread[/caption] [caption id="" align="alignleft" width="159" caption="After rising, before shaping"]Cuban Bread[/caption]

by hand or mixer (15 mins) Place 4 cups flour in a mixing bowl and add the yeast, salt and sugar. Stir until they are well blended. Pour in the hot water and beat with 100 strong strokes, or three minutes with a mixer flat beater. Gradually work in the remaining flour (using fingers if necessary), 1/2 cup at a time until the dough takes shape and is no longer sticky.

kneading (8 mins) Sprinkle the work surface with flour. Work in the flour as you knead, keeping a dusting of it between the dough and the work surface. Knead for 8 minutes by hand or with a dough hook until the dough is smooth, elastic, and feels alive under your hands.

by processor (5 mins) Attach the short plastic blade. Place 2 cups flour in the work bowl and add the other ingredients, as above. Pulse several times to thoroughly mix. Remove the cover and add 2 more cups of flour. Replace the cover and pulse to blend. Add the remaining flour through the feed tube, pulsing after each addition, until the dough begins to form and is carried around the bowl by the force of the blade.

kneading (45 secs) Turn on the machine to knead for 45 seconds.

[caption id="" align="alignleft" width="240" caption="after shaping, right before baking"]Cuban Bread[/caption] [caption id="" align="alignleft" width="240" caption="after shaping, right before baking"]Cuban Bread[/caption]

rising (15 mins) Place the dough in a greased bowl, cover with plastic wrap, and put in a warm (26-37°C/80-100°F) place until double in bulk, about 15 minutes.

shaping (4 mins)

Punch down the dough, turn it out on the work surface, and cut into two pieces. Shape each into a round. Place on the baking sheet. With a sharp knife or razor, slash X on each of the loaves, brush water, and, if desired, sprinkle with sesame or poppy seeds.

Baking (205°C/400°F; 45-50 mins)

Place the baking sheet on the middle shelf of a cold oven. Place a large pan of hot water on the shelf below, and heat the oven to 205°C/400°F. The bread of course, will continue to rise while the oven is heating. Bake for about 50 minutes, or until the loaves are a deep golden brown. Thump on the bottom crusts to test for doneness. If they sound hard and hollow, they are baked.

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[caption id="" align="aligncenter" width="332" caption="Second One, knotted shape"]Cuban Bread[/caption]

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Ah, well I have to say while this bread really is a keeper for moments like "oh damn I ran out of bread and need some soon 'CCause I am getting company" or like in my case "I ran out of bread and it is my turn to host the Sunday Breakfast Club" it seems that I have developed my demands recording bread a lot since I started baking with the Babes a few years ago...

I like the taste of the bread right out of the oven, still warm a lot, alas - to my mind - it does not keep well. It loses it's nice bready taste and the soft yet kinda juicy taste the very next day and to my opinion it goes stale very quickly too. While it is still good for toast on the second day, I used it up for making breadcrumbs the following day.

It's not a bread for me that I would bake often because I need a bread that keeps it's taste and nice mouthfeeling at least a few days before it starts to crumble totally on me. Most of the time I am a single person household - two persons at the most and I do not like my bread to dry out too quickly.

I blame it on the massive amount of yeast you'll need to bake it - and of course you'll need to use that much if it has to rise in such a quick time. I prefer breads with a much deeper taste too and I am a bit repelled by the yeasty taste it has once it has cooled out completely too.

As you can see by the pictures I've made this bread several times throughout January because I was pressed for time and didn't have time to bake anyway so this recipe came in handy tho - Thanks again Ilva!

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[caption id="" align="aligncenter" width="332" caption="Third ones, shaped as baguettes topped with white poppy seeds"]Cuban Bread[/caption]

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I send this over to Susan's Yeastspotting. YeastSpotting is a weekly showcase of yeasted baked goods and dishes with bread as a main ingredient. If you are not familiar with YeastSpotting just scroll the archive and you'll know what I am talking about. To submit your post simply klick here!

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You sure want to bake this bread as well, don't you?

Please do so, you will not regret it. If you snap some pics and share your thoughts about this month's bread on your blog Tanna will be more than happy to add you to the BBB Buddy round up on November 29th.  If you do not own a blog, no worries, you can also post your picture to Flickr or any other photo sharing site and share your thoughts there.

One word about that whole Buddy thing:  The Bread Baking Babes are a closed group but we thought it would be fun to reward people who take the effort of baking our breads with us and give them a nice Buddy Badge and mention in a round up post every month. Just to say thank you for baking along and sharing your thoughts with us.

Since we are Babes and do no obey to rules, there are nearly no rules for Buddies, except these two:

  1. Bake the featured breadsnap a pic & share your thoughts about how you liked it (or not liked it)
  2. Send an email to the Kitchen of the Month to notify  us and make it easier to write the round up.

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Don't forget to visit my fellow Babes and see what they did with this lovely Bread this month.

Oh and don't forget to visit Katie our BBBBB (Bitchin' Bread Baking Babe Bibliothécaire) who writes up such lovely round ups of all the BBB Breads every month!

Bake My Day - Karen | blog from OUR kitchen - Elizabeth  | Feeding my enthusiasms - Pat  | Living in the Kitchen with Puppies - Natashya | Lucullian Delights - Ilva | Notitie Van Lien - LienWild Yeast - Susan | My Kitchen In Half Cups - Tanna

Busy, Busy Babes on Hiatus: Canela and Comino - Gretchen | Grain Doe - Görel | Living on bread and water - Monique  | The Sour Dough - Breadchick Mary | Thyme For Cooking - Katie | Cookie Baker Lynn - Lynn | I Like To Cook - Sara

Thinking of you with Love: Glenna (Alumni Babe) | Sher (Angel Babe)

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Astrid 23.01.2012, 12.00| (6/0) Kommentare (RSS) | TB | PL | einsortiert in: »» Bread Baking Babes | Tags: bread, YeastSpotting,

Wordless Wednesday #10

04| 2012 - Wordless Wednesday

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technical stuff:

Camera Nikon D5000 Exposure 0.006 sec (1/160) Aperture f/6.3 Focal Length 38 mm Focal Length 38.9 mm ISO Speed 200

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My thoughts on this: 

The Naschmarkt in Vienna is my most favorite market, tho our local market in the district of Vienna is very nice too, but way smaller. I you are looking for something specific foodwise you'll find it there or it is likely you'll find it nowhere in town.

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Astrid 04.01.2012, 19.22| (2/0) Kommentare (RSS) | TB | PL | einsortiert in: »» Kitchen chitter-chatter | Tags: Food photography

[St. Hildegard of Bingen] - Grains II - Oats, Wheat, Rye, Millet, Hemp

While everyone around me is talking about last year or making resolutions for the new year I thought I'd just continue with my series of Hildegard of Bingen's food philosophy. Since I first came across the first book about her through my mother I have learned so much about my own food habits and what is good and not so good for me. I do not say that my diet is perfect now, but I learned what is good for me and what's doing not so nice things to me.

So here I am again being a smart ass about grains and stuff...

St Hildegard of Bingen

Additionally to her favourite cereal spelt - which advantages and characteristics she describes in great detail - Hildegard also describes a few other well known cereals.

According to her these are less useful compared to spelt and bear some risks, but still you can integrate them into your balanced diet without harm.

 I like to include oats into my breakfast muesli for example and learned that breads made with a significant part of rye are both: tasty and long-term satisfying. Nowadays I try to avoid wheat wherever it is possible for me cause i do slightly react to it and it gives me a bad belly feeling.

I like to add some hemp leaves to my teas, not too many just a little bit.

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[caption id="" align="aligncenter" width="284" caption="Oat - Avena Savita"][/caption]
[...] ss almost as good as spelt, because it promotes cheerfulness, intelligence, health and maintains a healthy skin. [...] Oats warms especially the taste buds and olfactory senses, makes you happy and your skin healthy.

Oats are a good alternative especially when no Spelt is available - but be careful it can obstipation. If you are anemic you should avoid oats because for digesting oat you need a proper blood circulation.

Oats, like rye, are usually considered a secondary crop, i.e., derived from a weed of the primary cereal domesticates wheat and barley.  The discovery of the healthy cholesterol-lowering properties has led to wider appreciation of oats as human food. Oats are the only cereal containing a globulin or legume-like protein, avenalin, as the major (80%) storage protein.

[caption id="" align="alignleft" width="338" caption="rolled oats"]Rolled oats[/caption]Nutritional value per 100 g (3.5 oz) Energy 1,628 kJ (389 kcal) Carbohydrates 66.3 g - Dietary fiber 10.6 g Fat 6.9 g Protein 16.9 g Pantothenic acid (B5) 1.3 mg (26%) Folate (vit. B9) 56 mcg (14%) Calcium 54 mg (5%) Iron 5 mg (38%) Magnesium 177 mg (50%) Potassium 429 mg (9%) beta-glucan (soluble fiber) 4 g   Especially when traveling, you can get along well with this recipe/method:
Pour boiling water over a bowl of oatmeal and season with honey or brown sugar and cinnamon. Called "porridge" is breakfast has long been known in England, Scotland and Ireland in different variations.

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[caption id="" align="aligncenter" width="388" caption="wheat - tricitum spp"][/caption]

[...] Wheat warms the people and is so perfect that it does not need any additives. So if we were producing the whole wheat flour, bread flour from this full wheat berries for healthy people and sick people it leads to strong muscles and good blood.

[...] White wheat flour has lost its value and gives people a strong congestion. Due to this it is useless and should not be eaten because it makes you sick.

[...] Cooked wheat (wheat grains) can hardly be tolerated. Sick people will not have any advantages from eating cooked wheat, even healthy people have problems with digesting it properly.

Wheat is is only good for baking (if you use whole wheat), not for cooking. You should not make semolina not pasta out of it. When cooking you should only use spelt, no wheat and no wheat semolina pasta.

[caption id="" align="alignleft" width="256" caption="wheat - detail"]Weizenähre Detailansicht[/caption]Nutritional value per 100 g (3.5 oz) Energy 1,506 kJ (360 kcal) Carbohydrates 51.8 g - Dietary fiber 13.2 g Fat 9.72 g Protein 23.15 g Thiamine (vit. B1) 1.882 mg (164%) Riboflavin (vit. B2) 0.499 mg (42%) Niacin (vit. B3) 6.813 mg (45%) Pantothenic acid (B5) 0.05 mg (1%) Vitamin B6 1.3 mg (100%) Folate (vit. B9) 281 mcg (70%) Calcium 39 mg (4%) Iron 6.26 mg (48%) Magnesium 239 mg (67%) Phosphorus 842 mg (120%) Potassium 892 mg (19%) Zinc 12.29 mg (129%) Manganese 13.301 mg

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[caption id="" align="aligncenter" width="283" caption="Rye - Secale Cereale"][/caption]

[...] Rye heats the people, although it cools down more than wheat. But he has many other values. Healthy people can eat rye bread caue it strengthens your health. Especially people with a few kilos too much should eat rye because it not only strengthens them but also makes them loos their kilos. Sick people, especially those suffering from gastritis should not eat rye because they cannot digest it properly and eventually will make them even more sick.  

Rye is a weight loss remedy for overweight people, because it helps to melt the kilos. Thin, poorly perfused people particularly those with gastritis should avoid rye because it can make them more sick. Like wheat, rye is not suitable for cooking as well.

[caption id="" align="aligncenter" width="272" caption="Rye berries"][/caption]

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[caption id="" align="aligncenter" width="304" caption="Barley - Hordeum Vulgare"][/caption]

[...] Barley has a cooling effect to the body that makes frostier and weaker than any other cereals.

Barley bread and soup eaten harms healthy and cooled down people with weak blood circulation, for barley does not have the healing powers of other cereals. [...]

[caption id="" align="alignleft" width="328" caption="Barley"]Gerste Ähren[/caption]Nutritional value per 100 g (3.5 oz) Energy 1,474 kJ (352 kcal) Carbohydrates 77.7 g - Sugars 0.8 g - Dietary fiber 15.6 g Fat 1.2 g Protein 9.9 g Thiamine (vit. B1) 0.2 mg (17%) Riboflavin (vit. B2) 0.1 mg (8%) Niacin (vit. B3) 4.6 mg (31%) Pantothenic acid (B5) 0.3 mg (6%) Vitamin B6 0.3 mg (23%) Folate (vit. B9) 23 mcg (6%) Vitamin C 0.0 mg (0%) Calcium 29.0 mg (3%) Iron 2.5 mg (19%) Magnesium 79.0 mg (22%) Phosphorus 221 mg (32%) Potassium 280 mg (6%) Zinc 2.1 mg (22%)

Like wheat and rye, barley contains gluten which makes it an unsuitable grain for consumption by those with celiac disease. Barley has  no place in the kitchen. Only maybe as a drink for the sick and dying:

Use 3 tablespoons of each: barley, oats and fennel with 1 litre of water. Boil for 5 minutes, strain and serve to the sick person.

In liquid form, barley beer is as good and wholesome, because it makes the muscles grow. Even better however is beer made of spelt which helps people to stay healthy.

Today we now that barley contains eight essential amino acids. According to a recent study, eating whole grain barley can regulate blood sugar (i.e. reduce blood glucose response to a meal) for up to 10 hours after consumption compared to white or even whole-grain wheat, which has a similar glycemic index. The effect was attributed to colonic fermentation of indigestible carbohydrates. Barley can also be used as a coffee substitute.

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[caption id="" align="aligncenter" width="277" caption="Millet - Panicum Miliaceum"][/caption]

[...] Proso millet seems cool and just a little warming, because it nourishes neither the blood nor the muscles and neither strengthens but it only fills the stomach and reduces hunger. Millet lacks all substances needed for regeneration and recovery. The brain is filled with water by eating millet. Millet is like a weed and is not suitable for eating.

[...]Foxtail millet is cold and heated slightly, it is suitable for the diet because it has little power of regeneration and strengthens. It does not harm as much as proso millet [...]

Millet isn't an important food in any way. The same applies to buckwheat, which does not belong to the cereal. People with coeliac disease can replace certain gluten-containing cereals in their diets with millet.

The protein content in millet is very close to that of wheat; both provide about 11% protein by weight.

Millets are rich in B vitamins, especially niacin, B6 and folic acid, calcium, iron, potassium, magnesium, and zinc. Millets contain no gluten, so they are not suitable for raised bread. When combined with wheat, (or xanthan gum for those who have coeliac disease), they can be used for raised bread. Alone, they are suited for flatbread.

As none of the millets are closely related to wheat, they are appropriate foods for those with coeliac disease or other forms of allergies/intolerance of wheat. However, millets are also a mild thyroid peroxidase inhibitor and probably should not be consumed in great quantities by those with thyroid disease.

[caption id="" align="aligncenter" width="307" caption="millet"]Millet and other parakeet diet varieties[/caption]

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[caption id="" align="aligncenter" width="337" caption="Hemp - Canabis Sativa"][/caption]
[...] Hemp seed contains forces that maintain the health and healing effect on healthy people. It is easily digestible and useful because it eliminates the phlegm, decreases the bad and strengthens the good juices.
Hemp is not a grain in the strict sense, but still quite useful. Hemp seeds can be eaten raw, ground into a meal, sprouted, made into hemp milk (akin to soy milk), prepared as tea, and used in baking. The fresh leaves can also be eaten in salads. Hemp oil has been shown to relieve the symptoms of eczema (atopic dermatitis). Hemp Seed contains a large dietary supplement of omega-3, higher even than walnuts which contain 6.3% of n-3. Hemp oil has anti-inflammatory properties. [caption id="" align="alignleft" width="323" caption="hempseeds"]Hempseeds[/caption]Typical nutritional analysis of hulled hemp seeds Calories/100 g 567 kcal Protein 30.6 Carbohydrate 10.9 Dietary fiber 6.0 Fat 47.2 Saturated fat 5.2 Palmitic 16:0 3.4 Stearic 18:0 1.5 Monounsaturated fat 5.8 Oleic 18:1 (Omega-9) 5.8 Polyunsaturated fat 36.2 Linoleic 18:2 (Omega-6) 27.6 Linolenic 18:3 (Omega-3) 8.7 Gamma-Linolenic 18:3 (Omega-3) 0.8 Cholesterol 0 mg Moisture 4.7 Ash 6.6 Vitamin A (B-Carotene) 4.0 IU/100g Thiamine (Vit B1) 1.4 mg Riboflavin (Vit B2) 0.3 mg Pyridoxine (Vit B6) 0.1 mg Vitamin C 1.0 mg Vitamin E 9.0 IU/100g Sodium 9.0 mg Calcium 74.0 mg Iron 4.7 mg

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Next time I will talk about fruits. Stay tuned!

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Astrid 04.01.2012, 00.00| (1/0) Kommentare (RSS) | TB | PL | einsortiert in: »» St. Hildegarde of Bingen | Tags: Grains

Sage and prosciutto corn cakes - DHSPC #4

[caption id="" align="alignleft" width="180" caption="Original Image - to be achieved"]Donna Hay Styling and photo Challenge #4 - Original[/caption]

In early December Simone challenged us again with a new Donna Hay Photography challenge.

This time it was a savory recipe and a quite different style of food photography... taken  by Ben Dearley or William Meppem from  Donna Hay issue 48.

I've been sick again in December for the most part of the month and not cooking much or blogging or anything... so the challenge got put away "'till I'd be better".

Quicker than you can say 1-2-3 Christmas Holidays were here and again I had no time for cooking and shooting as I spent the days with my family.

When Simone announced on Twitter that she'd extended the deadline I thought this might be a chance to participate anyway. So here I am - late as always and not very happy with the results!

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[caption id="" align="aligncenter" width="367" caption="First attempt - wrong angle and colors..."]Sage and prosciutto corn cakes - DHSPC #4[/caption]

I had to do some tweaking with the props, the plate is not white and the wrong shape too and the wine glass is too tall compared to the original.

I like this version although the angle is not right and the colors are not good either. the lightning is too bright and the shadows are not deep enough. I also had a hard time to achieve the needed bokeh in the background.

[caption id="" align="aligncenter" width="332" caption="Second attempt - angle better, color and shadows still not good"]Donna Hay Styling and photo Challenge #4[/caption]

In this one the angle is better and nearer to the original, lightning is still wrong and colors need to be improved as well. The placement of the glass got a little wrong too. But then again I think it is not too bad... others did a way better job tho!

Hop over to Simone's to see all the participants - you can find the recipe for this delicious corn cakes too, believe me they are worth a try!

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This photography and styling event is the brainchild of Simone and hosted at her blog Junglefrog Cooking.

She writes about the challenge: 

Above all this challenge is about having fun styling and photographing a dish by taking Donna Hay as our great example. You can join all months or whenever you feel like joining in. Using an example of the great photographers that Donna works with, I always find that it is a good learning experience to see how did they light the scene, where does the light come from and how did they manage to make it look so beautiful. Try and analyze all of that and then come up with your own version.

While taking food photos is all about finding your own style and certainly not copying anyone else, it does help to analyze how your hero's do their job. It's about learning to light and style a scene properly. In no way am I trying to suggest you copy another person style. Find your own unique style! This challenge is just a tool to help you along the way..

For more Infos on the challenge please click the logo to go directly to the challenge page!

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Astrid 02.01.2012, 16.45| (8/0) Kommentare (RSS) | TB | PL | einsortiert in: »» Food-O-Graphie | Tags: Herbs, Corn,

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