Paulchens FoodBlog & the Three Tabbycats united

[St. Hildegard of Bingen] - Fruits

Given that Hildegard was living in Medevial Germany she might not have known of many fruits that are quite normal to us like bananas, pineapples, etc.

So what we will be talking about here are basically the fruits that were commonly known in Germany at her time.

Those are basically: Apples, pears, quinces, cherries, cornelian cherries, oranges, lemons, loquats, rosehips, dates, figs, raspberries, currants, blackberries and mullberries.

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[caption id="" align="aligncenter" width="335" caption="apples"][/caption]

[...] The apple grows from the dew of the night when it is in its full force. From the first night of sleep until almost to the dawn, the refreshing apples grow. Apples are good to eat too raw, because they were pre-cooked by the powerful dew. [...]

Sour apples have a mild laxative effect and regulate the bowels. Stewed apples inhibit the growth of disease-causing undesirable intestinal bacteria.

The pectin that contains in the apples swell very easily and help clean the bowel. Pectin is also cholesterol-lowering. Apple seeds are rich in source material and can therefore also be eaten.

Apples, combined with spelt can be used to easily reduce weight.

All patients can tolerate apple compote, because it prevents the growth of spoilage bacteria:

To make it simply use water with lemon juice, vanilla, cloves, nutmeg and galangal and bring to a boil, then add the apple pieces. Take care that it only simmers, not boils. If the compote is mixed with water and white wine, the taste enhanches.

The proverb "An apple a day keeps the doctor away.", addressing the health effects of the fruit, dates from 19th century Wales.

Research suggests that apples may reduce the risk of colon cancer, prostate cancer and lung cancer Compared to many other fruits and vegetables, apples contain relatively low amounts of vitamin C, but are a rich source of other antioxidant compounds. The fiber content, while less than in most other fruits, helps regulate bowel movements and may thus reduce the risk of colon cancer. They may also help with heart disease, weight loss and controlling cholesterol. The fibercontained in apples reduces cholesterol by preventing reabsorption, and (like most fruits and vegetables) they are bulky for their caloric content. However, apple seeds are mildly poisonous, containing a small amount of amygdalin, a cyanogenic glycoside. It usually is not enough to be dangerous to humans, but can deter birds.

There is evidence from laboratory experiments that apples possess phenolic compounds which may be cancer-protective and demonstrate antioxidant activity. The predominant phenolic phytochemicals in apples are quercetin, epicatechin, and procyanidin B2. source: wikipedia

[caption id="" align="alignright" width="371" caption="Apple"][/caption] Nutritional value per 100 g (3.5 oz) Energy 218 kJ (52 kcal) Carbohydrates 13.81 g - Sugars 10.39 g - Dietary fiber 2.4 g Fat 0.17 g Protein 0.26 g Water 85.56 g Vitamin A equiv. 3 mcg (0%) Thiamine (vit. B1) 0.017 mg (1%) Riboflavin (vit. B2) 0.026 mg (2%) Niacin (vit. B3) 0.091 mg (1%) Pantothenic acid (B5) 0.061 mg (1%) Vitamin B6 0.041 mg (3%) Folate (vit. B9) 3 mcg (1%) Vitamin C 4.6 mg (6%) Calcium 6 mg (1%) Iron 0.12 mg (1%) Magnesium 5 mg (1%) Phosphorus 11 mg (2%) Potassium 107 mg (2%) Zinc 0.04 mg (0%)

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[caption id="" align="aligncenter" width="377" caption="Pear - Pyrus communis"][/caption]
[...] Their growth forces received only by that dew, whose power is fading at dawn already.

Therefore, pear juice can be harmful in people when they are not cooked, just because they grow out of the already fading dew. Who wants to eat pears, therefore, should boil them in water or dry them on fire. They are healthier than cooked when dried. [...]

Pears can be used to clean the stomach and intestines. In combination with the Bärwurzmischpulver (mainly consisting of ground spignel, galangal, licorice and summer savory)  a pear is ideally suited as a spread for your bread. It is also an excellent remedy for intestinal fungi.

The effect of Spignel Pear Honey is excellent for migraines.
[...] Take pears, cut them apart and throw away the core. Then cook them in very strong boiling water and puree them. Then take spignel, licorice and a little galangal and even less savory, less than licorice. Then grind them into powder, mix it and pour it into the heated honey. Then add the warm pears and stir it together firmly. [...]Translated this means: 100gr Bärwurzmischpulver for 1.5 kg of pears and 350 grams of honey. Peel pears and remove the seeds. Boil in water and pour water afterwards. Heat the honey and skim. Pear puree and pour into a saucepan, add the honey and spice. Boil over low heat again. Pour into glasses.
You can also freeze and thaw the Birnmus in place so it adheres better. For bowel cleansing you eat them
  • morning before breakfast 1/2 - 1 tsp
  • midday 1 1/2 tsp and
  • before bedtime 2-3 tsp.
Caution, the mixture  - especially the galangal - is a little hot and spicy, a taste to which one must get used to. It can however also be spread on bread, mixed or blended into Habermus with some quince jam, which hides the somewhat peculiar taste. Our family - especially my Dad and I - really had quite good experiences with this treatment for migraine.

Pears are a good source of dietary fiber and a good source of vitamin C. Most of the vitamin C, as well as the dietary fiber, is contained within the skin of the fruit.

 Pears are less allergenic than many other fruits, and pear juice is therefore sometimes used as the first juice introduced to infants. However, caution is recommended for all fruit juice consumption by infants, as studies have suggested a link between excessive fruit juice consumption and reduced nutrient intake, as well as a tendency towards obesity

Pears are low in salicylates and benzoates, so are recommended in exclusion diets for allergy sufferers.Along with lamb and rice, pears may form part of the strictest exclusion diet for allergy sufferers.

In ancient Greece, pears were used to treat nausea.

Nutritional value per 100 g (3.5 oz) Energy 242 kJ (58 kcal) Carbohydrates 15.46 g - Sugars 9.80 g - Dietary fiber 3.1 g Fat 0 g Protein 0.38 g Thiamine (vit. B1) 0.012 mg (1%) Riboflavin (vit. B2) 0.025 mg (2%) Niacin (vit. B3) 0.157 mg (1%) Pantothenic acid (B5) 0.048 mg (1%) Vitamin B6 0.028 mg (2%) Folate (vit. B9) 7 mcg (2%) Vitamin C 4.2 mg (5%) Calcium 9 mg (1%) Iron 0.17 mg (1%) Magnesium 7 mg (2%) Phosphorus 11 mg (2%) Potassium 119 mg (3%) Zinc 0.10 mg (1%)

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[...] This fruit is warm and dry and has a fine balance, and when it is ripe, it does not harm anybody when eaten raw, neither the patients nor the healthy, cooked and dried, but it helps the sick and the healthy. [...] [...] Who is is suffering from articular gout shall eat the quince fruit diligently, cooked or dried, and it fights away the gout  material so that the gout  neither harms his nervous system nor attacks joints or destroys anything. [...]
The shells and kernels should be cooked as they contain much pectin, giving the fruit a good source of strength. There are 3 types of quince: The Portugal quince, apple quince, pear quince

Quince Honey has been used for healing, which was produced by layering quince in a wide-mouthed large pitcher, covered with willow branches and then filled with the finest and most liquid honey. The quince honey liquid, which was made by this method first by the Romans and Greeks, was used to heal people who were sick often and never seemed to heal completely.

Quittentee (bring quince seeds with fresh water to the boil, simmer on low heat for 5 minutes and then strain) was used to help with nervousness, sleeplessness and bad breath. Reducing the quince seeds with little fresh water on the fire to a thick mucus, they help when applied on wounds and inflammations.

A cup of quince (the quinces with the cleaned shells and cooked to a pulp with little sugar) eaten before each meal helps against gout.

Since quince is very rich in iron, they support blood-forming when fighting anemia.

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[caption id="" align="aligncenter" width="343" caption="Prunus cerasus"][/caption]

[...] The cherry fruit is not very useful but not particularly harmful and it does not hurt a healthy person to eat them.

But if a sick person and someone with a lot of bad juices, eat it can cause some complaints. [...]

[...] The cornel (cherry) does not hurt people, because it cleanses and strengthens the weak and strong stomach and promotes health. [...]

Cherries are rich in vitamins and minerals. Furthermore, mucins and bioflavonoids which exert a regenerative effect on the cell walls. The fruit colors from the vitamin P series exert an excellent protective and healing effect on inflamed mucous membranes of the entire digestive system. They stimulate the healing process improvement in gastritis, gastric and intestinal ulcers and capillary fragility in chronic venous insufficiency due to diabetes mellitus, atherosclerosis or hypertension.

[caption id="" align="aligncenter" width="347" caption="Cornus mas"][/caption]

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Next time I will talk about oranges, lemons, loquats, rosehips, dates, figs, raspberries, currants, blackberries and mullberries.

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Astrid 23.02.2012, 11.31| (1/0) Kommentare (RSS) | TB | PL | einsortiert in: »» St. Hildegarde of Bingen | Tags: Fruits

Biscotti Piccanti (Sicilian Spicy Rusks)

February is the anniversary month of a tiny group of crazy women (or was it women crazy about baking bread?) who love to bake bread together. You, my dear readers, will probably know them as the Bread Baking Babes.

Do you believe that these gals are starting into their 5th year of baking together?

I have - for the better part of this four years - been stalking this gorgeous group as a buddy and was lucky enough to be allowed to join - I wear my embroidered panties with pride!

Happy 4th Anniversary to us Babes!!

[caption id="" align="aligncenter" width="390" caption="Cheers!"]BBB anniversary[/caption] You know what I love most about this group apart from baking bread with a bunch of gals, ranting, giggling,... and talking about it in our virtual kitchen? BBB Anniversary

I love that all of them are different and each and everyone contributes their special talents to the group: Lien, who makes our lovely badges, Natashya who jumps on our beds when we are late with our KoM chores, Ilva our most talented photographer who always brightens my day even when she tries to be grumpy, Katie who writes such lovely roundups every month, Elizabeth whose posts and comments always seem to crack me up - never mind her inability in reading recipes (LOL sorry sweetie) and thanks for your converting skills from cups to grams and back again, Karen and Susan who always seem to bring some calmness to the group but never fail to join in the giggle and fun, Mary (you know, The Breadchick) who shares my love for cats, sourdough and rye bread, Tanna who is the Queen Bee of BBB somehow to me, Görel and Pat the lovely and more quiet ones of the group, .

.. I could go on and on not to forget those of us who are for some reason or another (you just got to take what life is throwing at you) on hiatus - we miss them and are happy when they join us from time to time or come back and bake with us!

I love that we not only share recipes and talk about bread but of all things life brings to us, sometimes it's happy, exciting even mindblowing - on other days it is sad, maybe frightening or frustrating. But I truly believe that happiness and love grows and frustration and anger twindle when shared and this group proves it to me almost every day :o) srsly, no kidding!

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[caption id="" align="aligncenter" width="332" caption="Biscotti Piccanti - Sicilian Spicy Rusks"]BBB Biscotti Picanti[/caption]

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Back to this month's bread you say?

Right, that might be better before I get lost in babbling away anyway... We were honored to be invited into Lien's Kitchen this month and the bread she chose was truly Babe-worthy. Why not? It's made with wine after all!!

She chose Sicilian Spicy Rusks - isn't it funny how we tend to bake Italian goods though we don't even have an Italian Babe?) to go with our celbration wine! I learned after I had baked them that these might be the savory cousins of cantucci.

"Biscotti" is the plural form of biscotto. The word originates from the medieval Latin word biscoctus, meaning "twice-cooked/baked." It defined oven baked goods that were baked twice, so they were very dry and could be stored for long periods of time. Pliny the Elder boasted that such goods would be edible for centuries. Such nonperishable food was particularly useful during journeys and wars, and twice baked breads were a staple food of the Roman Legions. The first documented recipe for the biscuit is a centuries-old manuscript, now preserved in Prato, found by the eighteenth-century scholar Amadio Baldanzi. In this document, the biscuits are called of Genoa.

Well mine did not last that long...

Being very dry, biscotti traditionally are served with a drink, into which they may be dunked. In Italy they are typically served as an after-dinner dessert with a Tuscan fortified wine called vin santo.

Biscotti Piccanti (Sicilian Spicy Rusks)

BBB Biscotti Picantimakes about 36 rusks source: "Savory baking from the Mediterranean" - Anissa Helou 2 ¼ tsp active dry yeast (1 package = 7 grams) 60 ml warm water 1 2/3 (± 225 g) cups AP-flour (+ extra for kneading and shaping) 1 2/3 (240 g) cups semolina flour ¼ cups (25 g) aniseseed 3 TBsp (28 g) white sesame seeds 1 tsp salt 1 tsp freshly ground black pepper 1/2 cup + 2 TBsp (150 ml/130 g) extra-virgin olive oil (+ extra for greasing the bowl) ¼ cup (60 ml) dry white wine 115 ml water  
BBB Biscotti PicantiBBB Biscotti Picanti BBB Biscotti Picanti BBB Biscotti Picanti BBB Biscotti Picanti BBB Biscotti Picanti
  1. Dissolve the yeast in ¼ cup/60 ml warm water and stir until creamy.
  2. Combine flours, aniseed, sesame seeds, salt and pepper in a large mixing bowl and make a well in the center.
  3. Add the olive oil in the well and rub into the flour with your fingertips until well incorporated.
  4. Add yeast, wine and 1/2 cup (115 ml) warm water en knead briefly to make a rough ball of dough.
  5. Knead this for another 3-5 minutes or so.
  6. Cover and let rest for 15 minutes.
  7. Knead for another 3 minutes until the dough is smooth and elastic.
  8. Shape into a ball and let rise in a lightly greased bowl, covered with greased plastic, for 1 hour in a warm place (or until doubled).
  9. Divide the dough in 3 equal pieces and shape each piece into a loaf about 12"( 30 cm) long.
  10. Transfer the logs to a baking sheet lined with parchment paper and leaving at least 2 inches/5 cm between them so they can expand.
  11. Take a dough cutter (or sharp knife) and cut the loaves into 1 inch/2,5 cm thick slices (or if you prefer them thinner in 1"/1 cm slices).
  12. Cover with greased plastic and let the rise for about 45 minutes.
  13. Meanwhile preheat the oven to 500ºF/260ºC.
  14. Bake the sliced loaves for 15 minutes, until golden. Remove from the oven and reduce the temperature to 175ºF/80ºC.
  15. Separate the slices and turn so that they lie flat on the baking sheet.
  16. Return to the oven and bake for about 1 hour more, or until golden brown and completely hardened (if not totally hardened, return to the turned off oven to let them dry more).
  17. Transfer to a wire rack to cool.
  18. Serve at room temperature, or store in an airtight container for up to 3 weeks.

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[caption id="" align="aligncenter" width="332" caption="Biscotti Piccanti - Sicilian Spicy Rusks"]BBB Biscotti Picanti[/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 | Provecho Peru - Gretchen | The Sour Dough - Breadchick Mary |

Busy, Busy Babes on Hiatus:  Grain Doe - Görel | Living on bread and water - Monique  | 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 15.02.2012, 23.09| (10/0) Kommentare (RSS) | TB | PL | einsortiert in: »» Bread Baking Babes | Tags: bread, YeastSpotting,

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

BLOG-EVENT LXXIV - TUNKEN | Goulash and Liptauer and a tale about dipping foods

Dear English Readers, please klick here for an English version of this post - Thank you!

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Blog-Event LXXIV - Tunken (Einsendeschluss 15. Februar 2012) Tunken is ja meine Sache nicht.

Ich erinnere mich immer ein wenig mit einem flauen Gefühl in der Magengegend, wenn ich an meine leibe Urlioma zurückdenke, die mit Leidenschaft alles in alles getunkt hat: Die Frühstücksemmel oder das Kipferl in den Kaffee, die Milch oder was immer sie grade zu Trinken hatte. Das Brot in die Suppe - ja sie hat wirklich gern Brot mit Suppe gegessen oder was auch immer sie grad als tunkenswert in empfand...

Ich tunke nicht. Also mit Ausnahmen. Das Einzige was bei mir getunkt wird ist die Semmel in den Gulaschsaft und die Soletti in den Liptauer (aber nur beim Heurigen).


Saftgulasch - Goulash

Ganz einfach, weils da net anders geht. Beim Gulasch wär ewig schad um den leckeren Saft - ich bin nämlich ein "Semmel und Saft Esser" beim Gulasch, die Fleischstückchen hab ich immer beim Nachbarn aus Teller geschmuggelt. Was meinen Großvater regelmäßig in die Verzweiflung getrieben hat "I kann kan guatn Saft machn ohne a Fleisch" war dann immer sein Ausruf, wenn meistens zwar genug Fleisch übrig war, dass aber dann auf dem Trockenen lag...

Tja und Soletti und Liptauer beim Heurigen sind einfach eine Paarung, die geht gar nicht anders. Unser Lieblingsessen als Kinder, wenn wir am Wochenende im Sommer mit der ganzen Familie beim Heurigen waren: 1 Portion leckeren Liptauer (den milden, nicht den scharfen) und jeder ein kleines Sackerl Soletti. Dazu ein HImbeerkracherl oder eine Frucade! Wie schön und einfach war das Leben! ;o)

Einer meiner Kollegen dunkt gern sein "Gipferl" (Kipferl) in den "Gaugau" (Kakao) und wir hatten während unsere Projektmeetings immer nen Heidenspass in der ganzen Runde Gipferl mit Gaugau zum Frühstück zu geniessen... getunkt oder eben nicht. Heute geht das nicht mehr, das Projekt ist aus und wir arbeiten mittlerweile an unterschiedlichen Standorten.

Als ich im Kochtopf gelesen habe, dass Heike diese Thema für den aktuellen Event ausgewählt hat kam mir als erster Gedanke "ich tunk nicht" kurz gefolgt von "ausser die Semml ins Gulasch" "ah ja und die Soletti in den Liptauer".

Deshalb dachte ich mir ich könnt ja mein Lieblingsgulasch (frei nach Opapa) und den besten Liptauer der Welt vom Besten Papa der Welt einreichen...

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Saftgulasch - Goulash
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Saftgulasch - Goulash

Familienrezept von  Opa (meine Adaptionen in Klammer)

Zutaten: FÜR 6-8 PERSONEN

2 kg vorderer Wadschunken (Hesse)
2 kg Zwiebeln (ich mag am liebsten die grossen Weissen)
6-8 zerdrückte Knoblauchzehen - oder mehr
300 g Schweineschmalz (ersetz ich heutzutage meistens mit 150 gr Butterschmalz)
1-2 EL Paprikapulver (edelsüß), darf auch ein bissl mehr sein
1-3 TL scharfes Paprikapulver, dafür verwend ich da weniger, weil ich's net so scharf mag 2-3 EL Tomatenmark
2-3 EL Mischung aus getrocknetem Majoran, Kümmel und Abrieb einer Zitrone (Ich verwende nur 1 EL gemahlenen Mutterkümmel und den Abrieb der 1/2 Zitrone, plus ein wenig Pfeffer)

  • Das Fleisch in mundgerechte Stücke schneiden (Fett, Sehnen und Flachsen dranlassen).
  • Die Zwiebeln schälen und sehr fein schneiden, danach in einem Reindl im Schmalz langsam rösten, bis leicht Farbe angenommen haben. Wir wollen keine zu starken "Röststoffe"  von den Zwiebeln sonst wirds leicht bitter.
  • Dann Topf vom Herd nehmen, mit den beiden Paprikapulvern bestäuben und das grob gewürfelte Fleisch dazugeben.
  • Salz nach Geschmack, zerdrückten Knoblauch, Tomatenmark und die Gewürze hinzufügen.
  • Das Fleisch nun im eigenen Saft weich schmoren bis das Fleisch zart ist und die Zwiebeln zerfallen sind, dabei öfters umrühren, Flüssigkeit (bei uns meist Suppe, die nebenher auf dem Herd vor sich hinköchelt) zugeben, wenn es zu stark einreduziert.
  • Wenn das Fleisch weich ist, wird mit so viel Wasser aufgegossen, dass man einen molligen Saft erhält, der etwa gleich hoch mit dem Fleisch steht. 
  • Optional: Meist wurde auch noch 1-2 grosse Schluck Rotwein dazugegeben und falls der Saft zu dünn war mit etwas Roggenbrot abgebunden.  Ich mag den leichten Geschmack von Rotwein im Gulasch und hab die Erfahrung gemacht, dass das Roggenbrot dem Saft nicht nur dicklicher macht, also bindet, sondern auch noch eine schöne Geschmacksnote verleiht.
Serviert wurde bei uns zum Gulasch meistens frisch gebackenes Hausbrot (Roggenmischbrot oder reines Roggenbrot). Mit diesem festen dunklen Brot kann man super tunken!
Wichtig ist hier auch wirklich den Wadschunken zu verwenden, da die Sehen die darin enthalten sind gemeisam mit dem großen Anteil an Ziebel die Sosse sämig machen und zur Bindung beitragen. Hört sich komisch an ist aber so ;o) - wenns richtig gekocht ist merkt man die Sehen beim Essen auch gar nicht mehr!
Wichtig ist auch die lange, langsame Kochzeit, das Gulasch sollte eigentlich mehr simmern, nie kochen! Nur so wird das Fleisch richtig schön weich und zerfällt fast auf der Zunge!
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Saftgulasch - Goulash
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Mein Dad kocht nicht. Nie. Wenn's ums kochen geht ist er schneller aus der Küche verschwunden als man schauen kann. Er ist aber zum Glück der beste Küchenaufräumer der Welt - sagt meine Mum.

Trotzdem gibt es ein paar Gerichte, die in unserer Familie sehr beliebt sind, die ohne ihn gar nicht gehen:
Er macht einfach die beste Spezialeierspeise der Welt, die knusprigsten Pommes Frittes oder Chips (ja früher wurden die bei uns aus Kartoffeln selbst geschnitzt), die dünnsten Palatschinken und eben auch den besten Liptauer der Welt.

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vom besten Papa der Welt
25 dag Topfen
1/4 l Sauerrahm,
12,5 dag Butter
3 zerdrückte Knoblauchzehen,
ein wenig Salz, Pfeffer, Paprika, Kümmel - nach Geschack sagt Daddy
feingehackter Schnittlauch Senf (ein bissl davon gibt est den richtigen Kick!)

Mein Dad kocht ja nicht, also nie. Aber Litpauer fällt nicht unter kochen und ausserdem ist das Männerarbeit, sagt meine Mutter! Und das ist gut so! Wie man(n)s macht ist ja auch ganz einfach:
  • Topfen mit Butter cremig rühren (mein Dad macht das mit einer Gabel, fragt einfach nicht weiter...) und dann den Sauerrahm und die Gewürze inkl. Knoblauch drunterrühren. Mit Senf abschmecken. Kalt stellen.
  • Vorm Servieren mit etwas gehacktem Schnittlauch bestreuen. Wird hier mit Brot, Semmeln oder eben mit Soletti gegessen.
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English version


Dipping is so not my thing.

I remember that I was not amused when my GreatGrandmother dipped everything into everything... She loved to dip her rolls or croissants into her coffee or milk or whatever she had for breakfast. She dipped her bread into the soup - yes, she really loved to eat bread with her soup...

I do not dunk. Well, with exceptions. The only thing I dip my bread into is a bowl filled with steaming glouash and  I love to dip Soletti into Liptauer - when we are at a Heuriger.


Quite simply, there is no other way for me to eat and enjoy Goulash or Liptauer. 

It's just too good to dip pieces of bread into this thick, creamy sauce that is so full of different flavours making your mouth water and long for more and more. I did't care about the meat pieces, no! 

I always tried to sneak them on my neighbours plate. My Grandfather who still makes the best Goulash, always got kind of angry at us when there were plenty of meat pieces left in the bowl after lunch but not a drop of sauce was to be seen. 

"There is no way to cook a good sauce without that meat.", he'd always tell us while he took the bowl back into the kitchen muttering what he should do with all that good meat now. Well he was always creative enough to include it to our dinner...

Saftgulasch - Goulash

Oh and there is the love of Soletti,  Liptauer and Heuriger. 

Three things that are just meant to be enjoyed together. This was our favorite food as children when we were at a Heuriger with the whole family. Usually this took place on weekends after a nice long afternoon walk through the woods. 1 serving of delicious Liptauer (the mild, not the sharp one) and each of us got a small package Soletti. This was accompanied by our favorite drinks like Himbeerkracherl (a soft drink which is raspberry flavored) or Frucade! How beautiful and simple life was back then! :o)

One of my colleagues likes dip his "Gipferl" (crescents) into his "Gaugau" (hot cocoa). When we had breakfast together during our early morning project meetings, we always hat a  lot of fun, when the team enjoyed their "Gipferl and Gaugau" for breakfast ... dipped or not. Today we no longer have breakfasts together since the project is long over and we are  working in different locations now as well.

Are you ready for some Goulash and Liptauer now?


Saftgulasch - Goulash



Saftgulasch - GoulashFamily recipe from Grandpa (my adaptations in brackets)
6-8 servings 2 kg foreshank
2 kg onions (I like the white ones best)
6-8 cloves crushed garlic - or more
300 g of lard (I replace this with 150 gr cleared butter)
1-2 tablespoons paprika (noble sweet), may also be a bit more
1-3 tsp hot paprika, but I do not use as much because I like do not like it that spicy
2-3 tablespoons tomato paste
2-3 tablespoons of a mixture of dried majoram, cumin and zest of one lemon (I use only 1 tablespoon ground cumin and the zest of 1/2 lemon, plus a bit of pepper)

  1. Cut the meat into bite size pieces (do not clean off fat or tendons).
  2. Peel the onions and cut very finely, then slowly fry with lard in a pan until lightly browned. We do not want to have very brown onions otherwise it will taste slightly bitter.
  3. Remove pan from heat, sprinkle with the two paprika powders and add the roughly chopped meat. Salt to taste and add crushed garlic, tomato paste and other spices.
  4. Cook the meat in its own juices until tender, until the meat is tender and the onions have collapsed. Do not forget to stir often, add liquid when it get too dry.
  5. When the meat is soft, add justt as much water to cover the pieces of meat and cook just until the pieces of meat start to fall apart on their own.
  6. Optional: Often we also add 1-2 big splashes of red wine and, if the sauce was too thin, thickened it with the addition of some rye bread. I like the slight taste of red wine in the goulash and made the experience that the rye bread also adds a nice flavor.
  7. Serve the goulash with home made dark bread (mostly rye bread or a variation of rye bread). 

Notes: It is really essential to use foreshanks for this goulash, because the fat and tendons in this part of meat plus the larger mount of onions thicken the sauce on its own. Sounds weird but that's how it works and makes this disah so unique, you won't notice the fat and tendons once the dish is ready because they literally will have melted into the sauce! Another important thing is that you really cook it long and slow, it should simmer rather, never cook!


Saftgulasch - Goulash


You know when it comes to cooking, my Dad would back out of the kitchen as quick as a laserbeam!

He says he does not cook, never ever! 

He'll help with the dishes and stuff but he'd never cook. He is frantically stressed with getting his hand "dirty" with food stuff. So he avoids to be a part of the cooking business whenever he has a chance to.. 

Nevertheless, there are a few dishes that are very popular in our family that can simply not be made without him:
he makes the world's best scrambled eggs, the crispest french fries or chips (yes in my family these were home made - in my childhood, and they were a special treat since he did not make them often), the thinnest pancakes (just the way we loved them) and also the world's best Liptauer of course.





Liptauerrecipe source: the best dad in the world

250 grams curd
250 grams sour cream,
125 grams butter
3 crushed cloves of garlic, a pinch of salt, pepper, paprika, caraway seeds - after your own taste says Daddy
finely chopped chives
mustard - just a little bit
  1. Stir butter until creamy (my dad does it with a fork, just don't ask...), stir in sour cream and spices including garlic.
  2. Season with mustard.
  3. Chill in fridge for at least one hour.
  4. Before serving, sprinkle with chopped chives.




Astrid 11.02.2012, 23.36| (5/0) Kommentare (RSS) | TB | PL | einsortiert in: »» Kochtopf Blog Event | Tags: Beef, Curd,

[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,

Wordless Wednesday #11


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technical stuff:

Camera Nikon D5000 Exposure 0.005 sec (1/200) Aperture f/5.0 Focal Length 50 mm Focal Length 50.4 mm ISO Speed 400

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My thoughts on this: 

I've been making macarons for the MACTWEETS again and I wanted them to look happy and nice. Tried my hands on some food coloring penicils I bought ages ago but never used. I was not too please with them tho, the tip ws too whacky to draw nicely... :/

The picture however I like somehow... the original has some weird colors since the macs are bright yellow and the ribbon is sow deep orange. thought it would nice but it didn't - B&W I like it better!

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Astrid 08.02.2012, 16.46| (2/0) Kommentare (RSS) | TB | PL | einsortiert in: »» Kitchen chitter-chatter | Tags: Food photography

MAC ATTACK #26 - RAZZLE DAZZLE the Lemonchillo Macarons with Poppyseed Mascarpone


 OHMIGOSH - I swear "Procrastinating Queen" should be my middle name!  How do I always manage to miss deadlines?

Even if I am in time with baking/cooking things I always seem to be not on time when it comes to have my post up in time. I baked these goodies way back - right after New Year so to say and still I am 7 days overdue with posting.

RAZZLE DAZZLE was what Jamie and Deeba announced for the first Mactweets of 2012. RAZZLE DAZZLE!

I looked this one up because it confused me and I did not know how my Macs would fit in there...

Definition of RAZZLE-DAZZLE 1: a state of confusion or hilarity 2: a complex maneuver (as in sports) designed to confuse an opponent 3: a confusing or colorful often gaudy action or display

HA! Seems to describe my state of mind quite well....

Jamie and Deeba said:

Let's start off the New Year with a bang! Bright lights, outrageous colors, deck ourselves out to dazzle and welcome 2012 with vibrancy and excitement! The parties are over, the decorations are taken down and packed away, the goodies have all been gobbled and the festive spirit has faded away with the celebrations, the bubbly gone flat as we step outside to face the gloom of a dark January afternoon.

So I wanted to create macarons with a popping fresh color and some zingy taste that pop in your mouth and make you smile in the midst of this cold, grey and often dreary January days...

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[caption id="" align="aligncenter" width="332" caption="They are fresh, they are zingy and they razzle dazzle in your mouth!"]MAC ATTACK #26 - RAZZLE DAZZLE[/caption]

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Lemonchillo Macarons with Poppyseed Mascarpone

MAC ATTACK #26 - RAZZLE DAZZLEAs base I used the basic recipe given in Helen's guide and Jamie's instructions again. Ingredients 3 egg whites (100gr) 50 gr granulated sugar 200 gr powdered sugar 110 gr blanched almonds ground 1 dash of lemon chillo (mine was homemade) Method - Please see Helen's guide for instructions!

 Poppyseed Mascarpone

115 gr mascarpone finely grated zest of 1/2 lemon (or lime) 1 teaspoon leomn or lime juice 4 tablespoons lemoncurd 4 tablespoons white poppyseeds soaked in 2 tablespoons warm milk

All you need to do now is to mix them all together, fill in a piping bag and pipe the filling on the macarons. I suggest you'll give the cream a good chill in the fridge for about an hour or so because this helps a lot with the piping ;o)

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[caption id="" align="aligncenter" width="332" caption="They are fresh, they are zingy and they razzle dazzle in your mouth!"]MAC ATTACK #26 - RAZZLE DAZZLE[/caption]

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MACTWEETS is a monthly challenge for all macaron lovers out there and for those among us who need a frustrating experience from time to time love to improve your baking skills with this sweet tempting lovely baked goods.

Jamie and Deeba created a virtual home at MACTWEETS where you can read all about the past challenges. Be sure to follow them at twitter and follw the hashtag #mactweets  for all things macaron.

Astrid 07.02.2012, 21.12| (12/0) Kommentare (RSS) | TB | PL | einsortiert in: » Blog Events | Tags: macarons

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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