Paulchens FoodBlog & the Three Tabbycats united

Cherry Pie & Happy Birthday G.!

It's G.'s Birthday today, so I made a little "birthday cake" for him to take to work with me to celebrate. He didn't want me to make a regular "big" cake for today cause the "big" birthday celebration will take place in about two weeks or so and then we will have the birthday cake(s) anyway. When I searched the web high and low yesterday to find a suitable recipe that could be cut down to one tiny cake I found this Slap Pie at "The Italian Dish" and was happy to read it would not involve much work as wall as it simply looked so yummy to me. Going through my pantry and cupboards I found that I had all ingredients at home - another good point to make this pie :) I bought these wonderful cherries at the local famers market: white chocolate-cherry pie Perfect! The dough was made within minutes as the recipe promised and was even very easy to roll out. Something I always fear about pie doughs... I cut the recipe down a bit since I only needed one small pie: Slab Pie Dough (pâte brisée) original recipe see here 1 ½ cups spelt flour 1 teaspoon sea salt ½ teaspoons brown sugar 1 ½ sticks unsalted butter, cold, cut into pieces some ice water And then the recipe says it is as easy as this: Place the flour, salt and sugar in the bowl of a food processor and pulse to combine. Add the butter and pulse until the mixture resembles coarse crumbs, about 10 seconds. With machine running, slowly pour the ice water through the feed tube until the dough just comes together in a ball. Refigerate for at least one hour before rolling out the dough. white chocolate-cherry pie For the filling I used some the cherries shown above, added some sugar, juice of one lemon, and a bit corn starch.Stirred it all together and filled the form. On top I put some crashed white chocolate since G. loves white chocolate. white chocolate-cherry pie Cover with pie dough again and cut some cute little holes into the dough to let the steam escape. white chocolate-cherry pie Bake for about 40 minutes at 180°C. Viola! I had some leftover dough and cherries when the birthday pie was done so I put it in some muffin forms and filled them too. Got some pretty little bites out of it. :) This is what I took to work this morning: white chocolate-cherry pie G.'s favorite coffee (in his Starbucks tumbler), the birthday pie and the little bites. And as a small Birthday present: homemade Whiskey-Cherry Jam.
Happy Birthday G.!! love you! xoxoxox

Astrid 08.07.2009, 15.11| (1/0) Kommentare (RSS) | TB | PL | einsortiert in:

Wordless Wednesday

wordless wednesday - my fridge

Astrid 08.07.2009, 04.35| (2/0) Kommentare (RSS) | TB | PL | einsortiert in:

BBD #22

BreadBakingDay #22 - Sweet Breads (last day of submission August 1st) bbd #22 - Sweet Breads hosted by Hefe und mehr Deadline: August 1st, 2009
How to participate in BDD #22: * Bake a sweet bread and blog about it. * Please link back to the announcement in your post, and eventually to the roundup. * Fill in the submission form and your post will be listed in the roundup. The red asterisk marks the requiered fields. You will get a mail when submission is done, but be patient, it needs about 5 to 10 min untill you get the notification. * Your recipe can be written in every language you like but please rember that english is the language that most of us understand, so it would be nice if you include a translation (for example with google translator) in english. * Last day of submission is august 1st, 2009.

Astrid 07.07.2009, 16.49| (0/0) Kommentare | TB | PL | einsortiert in:

Jamie's (no not J.O.!) Easy White Bread

When I read Jamie's post over at "Life's a Feast" one of my most foavorite food blogs these days by the way (I love her stories, alsways makes me smile!) I knew this would be THE perfect bread for the weekend. I mean what'a not to like of a bread that says "easy"? Especially when your head has been wonky all week due to massive headache attacks and you are expecting guests on Sunday morning for Brunch?
Jamie's Easy White Bread
As usual I needed to tweak it a bit due to the fact that I mostly use spelt flour, so here are my tweaks:
5 cups white spelt flour 1 cup rice flour 1 package active dry yeast 2 cups buttermilk 2 Tbs sugar 1 Tbs butter 1 ½ tsp salt
Apart from tweaking the ingredients a bit I sticked to the instructions given by Jamie. So I won't copy them here, please go over to her blog you will not regret it anyway! I promise! The only advice I will give you additionally to Jamie's instructions: If you use spelt, like I did, please keep in mind to not overknead the dough, it needs less kneading and most importantly: Watch your dough while rising. Cut down the rising times to 1/2 or 2/3 at the max. Otherwise your dough is most likely to overproof and you do not want it to do this, right? ;o) At least this is my experience working with spelt... But back to the bread then: It was so easy and quick to make and smelled so heavenly when it came out of the oven. Thankfully it was so late in de evening and I was so tired so I could resist to cut into it right away after taking it out of the oven. As I said since I was expecting friends over for Brunch we had this yummy little bread for Breakfast/Lunch and by about 2 pm it was all gone (the first loaf, the second one was hidden in my oven, so I had some left... hehe). It tastes especially good when toasted we found out. Yesterday evening when I came home from work I made myself a sandwich for dinner with the leftovers:
Jamie's Easy White Bread Heavenly!
I am submitting this to Susan's YeastSpotting.

Astrid 07.07.2009, 08.06| (6/0) Kommentare (RSS) | TB | PL | einsortiert in:

Strawberry-Elderflower "Charlotte"

I had some leftover strawberries from Friday's market hunt that weren't that pretty anymore to use in a fruit salad or something like it, but ther were very sweet and yummy so I needed a way of using them. Since I also had some mascarpone sitting in my fridge waiting for exhale and some leftover ladyfingers from the last time I made tiramisu I thought making some kind of Charlotte would not be too bad. Strawberry-Elderflower Charlotte So this is what I came up with:
~ 500 gram strawberries ~ 500 gr mascarpone 2 eggs elderflower syrup some coconut milk ladyfingers
It's as easy as can be: Cut the strawberries into smallish pieces. Whip up the mascarpone with 2 eggs and as much elderflower sysrup as you like, adding just a little at first and increasing until it pleases you. Dip ladyfingers in coconut milk and line your dish with the dripping ladyfingers. Spread first layer of mascarpone cream,top with strawberries, add ladyfingers again... Repeat until your bowl is full or all your ingredients are used up! Cover with cling film and put in the fridge at least overnight. Serve cold with some whipped cream and cocoa on top. (optional) I did not think it would turn out so delicious but all of my guests gobbled this dessert down in no time. So I guess it was to their liking! Even the little one had a huge piece and ate it all by himself! I had a little left and took it with me to work today. We had it after lunch and my colleagues liked it too!

Astrid 06.07.2009, 14.41| (3/0) Kommentare (RSS) | TB | PL | einsortiert in:

Mancat Monday

MancatMonday

Astrid 06.07.2009, 05.59| (6/0) Kommentare (RSS) | TB | PL | einsortiert in:

Easy like Sunday Evening...

Chillaxin' 2009 07 04 It has been hot here all day, but now in the evening it cooled down a bit - what could a cat better do then chillax at the open window and look for flutterbys and fevvers? Chillaxin' 2009 07 04 Sally? Oh I think Sally has gone ofur to Miz Mog and Mewoza to help with the Carnival of the Cats!

Astrid 05.07.2009, 18.00| (4/0) Kommentare (RSS) | TB | PL | einsortiert in:

BKC Festival of Chaos No.104

BKCFoC #104 Our friends Samantha, Mr Tigger and their woofie brofur Maverick are hosting this edition of BKC Festival of Chas

Astrid 05.07.2009, 17.46| (2/0) Kommentare (RSS) | TB | PL | einsortiert in:

Weekend Cat Blogging #213

WCB Hi yall. welcome to WCB. Sir Tristan Tabbycat Longtail is hosting this week and he is throwing a big "Red, White and BOOOM" pawty because it is Indepence Day Weekend in US. Happy Independence Day all you Mericky friends! Life here in Vienna has not been so loud this weekend. Momma was sleeping most of Saturday due to her bad my-grain again. Today the little boy and his parents were visiting, so we mostly went hiding... you know with this little beans you can never be sure... Most of the time we have been chillaxin tho. The boys at the open windows and ME found myself another favorite comfy sleeping spot. Happy Sunday to you all! Sandpaper kissies, Salome

Astrid 05.07.2009, 17.33| (4/0) Kommentare (RSS) | TB | PL | einsortiert in:

Summer Pasta Salad

Summer Pasta Salad I love cooking for the Lunch club @ work in summer. It's so much esasier. When it is hot outside we love to just throw together some healthy bits and bites and eat salad. No fussing with cooking and preparing things. Like this pasta salad. Done in 20 minutes including the pasta cooking. Cool huh? This is one of the many varieties I love to make:
pasta of your choice (enough to feed 3 adults) 3-4 tomatoes 2 smallish zucchini 3 spring onions (including the greens) 1 small chorizo plus any veggies you have on hand or like to add any herbs you would like to add (I used thyme and basil) for the dressing 250 ml sourcream 2 tbs mustard 1 tbs olive oil some white vinegar lime juice
All you have to do now is cook the pasta al dente. Chop all your ingredients into smallish pieces, put in a bowl. When pasta is cooked let cool a bit until handwarm and then add to the veggies. Put into fridge overnight. (I like this step because all the pasta will soak up all the tastes of teh different veggies and the chorizo) To prepare dressing just mix all ingredients together in a bowl and season with salt and pepper and other spices to your liking. Right before serving mix dressing with pasta salad and sever with some grated Grana Padano. We had this salad with the latest BBB Bread I made and it was a fantastic lunch! I wanted to submit this one to Ruth's Presto Pasta Nights but as usual I am just too late and missed the deadline for this week. Be sure to go look at the roundup later today at Katerina of Daily Unadventures in Cooking!

Astrid 03.07.2009, 04.45| (0/0) Kommentare | TB | PL | einsortiert in:

How do you spell summer?

Sweet Apricot Dumpling with roasted Almond Crumbs There are a few things that definitely feel like summer for me: The first local strawberries on the market that actually taste like Strawberries, the first cherries I can pick from our trees at my parents' AND most definitely when the apricots are ripe and ready for being turned into yummy treats like Marillenmarmelade (apricot jam), Marillenkuchen (apricot cakes) and my all time favorite: MArillenknödel (sweet dumplings filled with apricots). Oh yes when I am able to make Marillenknödel for the first time again the ultimate summer feeling which started with the first strawberries with sourcream definitlely arrives. It's apricot time now here! Not in the famous Wachau, where I come from but in some more south regions of Austria the apricots are already ripe and so we got hold of our first share for this year. Guess what I made? Right! *grin*

Sweet Apricot Dumpling with roasted Almond Crumbs

Sweet Apricot Dumpling with roasted Almond Crumbs
250 gram curd 100 gram spelt semolina 50 gram spelt flour 1 egg 1/4 teaspoon salt 1/8 teaspoon galangal
Mix all ingredients together and let rest for about 15 minutes. Flatten 1 tablespoon of the dough in your hand and cover 1 apricot with it. Repeat until all your apricots are covered. Bring water with some salt to boil. Let dumplings cook for ~ 15 minutes. Note: dumpling is well done when it "swims" on the surface. Roll dumplings in crumbs.

Almond crumbs

Roast 40 grams of spelt crumbs and 80 grams ground almonds with 20 grams butter. Add 1 tablespoon sugar and 1/4 teaspoon cinnamon. Roast until golden brown. Note: Normally you'd replace the apricot stone with lump sugar, but as Mrs Q. does not like her sweets tooo sweet (how peculiar, huh? *wink*) I skipped this step. Sweet Apricot Dumpling with roasted Almond Crumbs

YUM!

Astrid 02.07.2009, 15.13| (1/0) Kommentare (RSS) | TB | PL | einsortiert in:

BBD #21 - Celebrating 2 Years with Pizza!

BreadBakingDay #21 - Pizza Party and giveaways for 2 years anniversary - last day of sumbission July 1st This month Zorra of Kochtopf - the founder of the yet famous BreadBakingDay announced it's 2 year anniversary to be celebrated with pizza. Happy Anniversary Zorra and BBD! We hope for many many more! Zora told us in her instructions: "Thick or thin Pizza, Focaccia, Lahmacun and other flat breads are allowed as long they come with a topping." First I thought: Ok, so I will make my herbed pizza dough again, which my family loved so much when they visited. Then, while flipping through my newest possession - Peter Reinhart's Bread Baking Apprentice, I found a recipe for focaccia. I was intrigued. So I read the recipe and instruction over once again. I loved the idea of various toppings and all my former attempts on baking this bread were, let's put it mildly, not satisfying.... So the idea became more and more vivid: Focaccia was the choice! bbd 21 The lovely Bread Baking Babes taught me: Nothing can stop you from trying and stepping out of your very own comfort zone can lead to to maximum YUM! My adaptions to Reinhart's recipe: 22.5 ounces white spelt flour 0.5 ounce sea salt 0.22 ounce instant yeast 3 ounces olive oil 16 ounces water 1/4 to 1/2 cup herb oil* other than that I followed the instructions given (mostly). So this is it. I made a smaller one right the day I prepared the dough, skipping Reinhart's suggestion to put it in the fridge over night and bake the second day. The Second one went into the fridge like the instructions said. I added some sundried tomatos to the second one too whereas the first one only has the herbs and the mozzarella as topping. * Herb Oil I warmed olive oil to a little more than handwarm and added roughly chopped thyme, rosemary, sage, basil, garlic, sea salt, tarragon. They both were very good and I was very very pleased with the taste and the whole mouth feeling. We had them for lunch at work and both my test eaters were very pleased too. Can you imagine not a crumb was left? We had the focaccia with warm smoked salmon no other additions tho. I like the first one (without resting in the fridge) better than the other one. The dough rised more and was way more fluffy - to me. The other one was good too - but yet not so fluffy, more dense regarding the crumb and it did rise only half as much as the first one. Do I need to mention, that all of the Focaccia is gone by now although I put some of it into the freezer? Popped into the oven for 5 minutes it makes a perfect comfort foodish dinner when you come home from work all crabby and cranky :) P.S. if you are looking for another great pizza recipe: Try this one, I loved it!!

Astrid 29.06.2009, 13.53| (3/0) Kommentare (RSS) | TB | PL | einsortiert in:

Weekend Herb Blogging #189 - The Roundup

whb #189I am happy to host Weekend Herb Blogging again. It's been a long time since I had the time to participate regularly in this lovely event and I truly miss it. So I am very happy to at least can host again and welcome fellow foodbloggers and their wonderful recipes here. Many thanks to Haalo for organizing the schedule of hosts and keeping this event alive when Kalyn "retired" from being the Queen Bee of WHB. So now lets see what you all have been cooking this week:

tangelo-delicious

Anna of Morsels and Musings in Australia was first to send in her Tangelo Delicious Pudding. What a yummy and fruity sweet treat to sooth the soul!

227frittata

Graziana from 'Erbe in Cucina' (Cooking with herbs) in Italy made Radish Leaves Omelette with Nira. A wonderful and yummy way to use your radish leaves. (I have to admit that I seldom use them and mostly the leaves are not very yummy looking anymore when you buy the radishes here)

clam mustard soup

Ning from Heart and Hearth in Manila, Philippines made Fresh Clams Soup with Tofu and Mustard Greens. A very nutritious soup and her hubby's favourite she says.

sidewalkshoes

Pam from Sidewalkshoes made a refreshing and delsih looking White Bean Salad with Mint and Red Onion. Oh and it is healthy too!

feedingmaybelleWHB

Maybelle's Mom from feeding maybelle made a Chive Blossom Dahi Bhel Puri. I recently found out that chive blossoms are a wonderful treat to every salad and you can even make very good scented vinegar and/or oils from it. Love it!

parsley-hummus-400x400-kalynskitchen

Kalyn from Kalyn's Kitchen made Parsley Hummus with Whole Wheat Pita Chips. I especially love these crackers. :)

whb189-haalo

Haalo from Cook everything at least once (our Queen Bee of WHB schedule) made a wonderful Buttered Red Cabbage. Mmmmmh how I love red cabbage, I can even smell it! This concludes WHB #189 for now. If you cannot find your entry here it most likely got caught the spam filters of my email programme. If so please leave me a comment and I will add you as soon as possible! Thanks for all who came to my humble kitchen this week. Next edition will be hosted by Laurie from Mediterranean Cooking in Alaska - see you there!
cindystar (cinzia)
Cinzia from the blog Cindystar in Italy ran a little late but we o not mind since she brought such a delicious looking "Rumtopf" (rum pot) Mmmmmmh!

Astrid 28.06.2009, 20.14| (5/0) Kommentare (RSS) | TB | PL | einsortiert in:

Weekend Cat Blogging #212

wcb #212 Oh we are so late again with our weekend post! Silly Momma wasn't feeling to good (she is a lot under the weather) and was away all day yesterday with friends too so we ran late again *sigh* Miz Mog and Meowza are hosting this weekend's edition of WCB and we are happy that they are. Big hugs and purrrs and love to you our friends! Oh and this one is for Meowza only: The Tabbies I love...

Astrid 28.06.2009, 18.46| (4/0) Kommentare (RSS) | TB | PL | einsortiert in:

To my darling wife: Happy Anniversary!

Gree & Othello 1 Year Anniversary

One year has passed, and still we are in love, Nor will time undo what we have done. Even as boughs break and mountains move, Years enrich what pleasure has begun. Each moment of our passion and delight, As clear as sunshine, bountiful and bright, Remains as longing after it is gone. My love, thank you for being my wifeycat it was a wonderful year we had together! love and a squillion nosekissies, your husbandcat Othello

Astrid 21.06.2009, 08.31| (10/0) Kommentare (RSS) | TB | PL | einsortiert in:

Elderflower-scented whole spelt Brioches

Whole Spelt Elderflower scented Brioches

Brioches again *smile* I made them lavender-scented, orange-saffron and now with elderflower-scent and whole wheat. This time I again followed Niki Stich's easy and yet so delicious recipe to whip up a brioche dough last night and bake them this morning. Oh how heavenly my kitchen smelled while I was still trying to wake up and snuggled with the kitties in bed. Could you imagine a better Sunday Morning than this? Whole Spelt Elderflower scented Brioches Here is the tweak:
20 gr fresh yeast 1 large egg 250 ml milk 75 gr butter 500 gr whole spelt flour 75 gr sugar (I used honey) a good sip of homemade elderflower syrup 1 pinch of salt some saffron threads
I warmed the milk in a bowl with the butter, saffron threads, then added the honey and yeast and let rest for a few minutes. Combine all other ingredients in another bowl. Gradually add the milk mixture and knead until it forms a smooth ball. If you use spelt flour be careful not to overknead! Formed the dough to a ball and put in a bowl. Cover and refrigerate over night. The next morning let the dough get back to room temperature (I like to shape the brioches while the dough is still cold because I find it easier then) form the brioches to your liking, let proof until about  doubled (be careful if you use spelt, the might get out of shape quickly!) and bake for about 15-20 minutes at 150C. My thoughts: I like the texture the brioches got by  adding whole spelt to the dough. The resulting brioches are a little more compact then the are when you make them with wheat or even white spelt flour. The elderflower syrup adds a little more sweetness and a very subtile and flowery taste to the crumb as well. Normally I like my brioches lukewarm with some butter and jam or honey, but these variation does not even need the addition of butter or jam. Fresh from the oven they were best plain just without anything. I tried them with butter tho and liked it too. There are still a few left and I am sure they will be gone by this evening. The other half of the brioches went into the freezer for later enjoyment! I am submitting these little darlings to Susan's Yeast Spotting!

Astrid 21.06.2009, 08.28| (5/0) Kommentare (RSS) | TB | PL | einsortiert in:

Weekend Cat Blogging #211

This weekends edition is hosted by  Mr Tigger & The M-Cats Club be sure to go by and visit all the m-cats for some nipbeer and mancatly talk!

WCB #211

Wow, this was a weekend! Othello and Gree went hiding to celebrate their one year anniversary of their wedding in a very secret place. Salome is.... hmmmms I guess at Meowza's to purrr with him on Miz Mog. And me? I was left with all the work to be done, snoopervizing , snuggling the Momma and and and... Oh I sooo need some mancatly company, good that all the mancats are gathering at the club this weekend. See Momma brought home some funny looking thin where she thought she can park her Laptop on to write in bed. I HAD to snoopervize it and make sure it won't harm Momma. Then I found out that it is verrrry good place to sleep on so I claimed it mine. hehehe! Sorry Momma, you need to find another thingy to put yer laptop on!

WCb #211

Talking about  snoopervizing: Momma and my handsome treat man came home this week and maded lots of noises and then tey putted this fing on our wall where the TV lives. Another mean looking thingy I had to snoopervize thoroghly ... I decided it looked ok and gave it my rub of aprovement! Happy Sunday yall! purrrrrs, Kashim

Astrid 21.06.2009, 07.24| (5/0) Kommentare (RSS) | TB | PL | einsortiert in:

Apple-Pear Banana Tarte

110gr butter 70 gr brown sugar 10 gr vanilla sugar 3 eggs 4 very ripe bananas, mushed juice and zest of 1 lime a pinch salt 50 gr shredded almonds 1 tbs baking powder 100 gr flour 1 apple 1 pear
Mix butter with sugar and vanilla sugar until creamy. Add eggs, bananas, lime, salt, almonds, baking powder and flour. Cut apple and pear in smallish slices. Pour banana batter in you baking form, top with apple and pear slices and cover with some sugar sprinkles. Preheat oven to 170°C and bake for about 1 hour. remove from oven and let cool down. Viola! Enjoy!!

Astrid 19.06.2009, 16.03| (1/0) Kommentare (RSS) | TB | PL | einsortiert in:

Blog-Event XLVII - Löffel-Food

Blog-Event XLVII - Löffel-Food (Abgabeschluss 15. Juli)

Einsendeschluss ist Mittwoch, 15. Juli 2009, 24.00 Uhr. Maximal zwei Beiträge pro Blog, neue Rezepte keine aus dem Archiv bitte und Link zu diesem Beitrag nicht vergessen. Wer das erste Mal teilnimmt oder länger nicht dabei war: Bitte die FAQ durchlesen.

Astrid 19.06.2009, 11.01| (0/0) Kommentare | TB | PL | einsortiert in:

Asparagus Bread

It has become the most favorite time of the month when the gorgeous BBBabes reveal what they were baking this month. It really is fun! Plus I can't remember one bread I did not like. Some I liked more, some became all time stars in my kitchen and some were ok, but I was never dissapointed and always learned something new. This month Lien from Notititie from Lien was the Babe of the month inviting all the other babes to her kitchen for chitter and chatter and of course baking bread. The went seasonal this time.

BBBabes' Asparagus Bread

Bread with asparagus, cheese and rocket. Hmmms, sounds intresting, huh? Let me tell you it is! And it is yummy too no doubt! Tho I was not sure about the asparagus part and was glad when Lien mentioned to substitute asparagus with spring onions. I realized is it was a v ery good suggestion, for one I do really not like asparagus white or green alike and then I could not get it anyway when I went shopping for the bread yesterday. *sigh* So no asparagus it is - but spring onions. Here are my tiny adaptions to Liens recipe (for the original and the instructions, please go here!) 125 g spring onion greens 25-30 g rocket 50 g shredded roasted pumpkin seeds, 50 g freshly grated grana padano cheese 200 gr white spelt flour 250 gr whole spelt flour 12 g fresh yeast 250 g water (used a litle less since the onions added a bit addtional fluid) 25 g olive oil 10 g (sea) salt I loved working with the dough (well my kitchen machine did most of the working with the dough since I had too more tasks planned this evening and kneading the onions and rocket into the dough was much easier this way than by hand) and what surprised me most was that I was even able to free from the breads despite even tho I used spelt! My whole kitchen smelled so lovely and if I hadn't been that tired by the time the bread came out of the oven I guess I wouldn't have been able to wait for it to cool down. hehe.
Bread Baking Babes' Asparagus Bread after baking
Thanks Lien for this great bread recipe!! Please do not forget to visit all the Babes and see how this bread turned out:

Bake My Day (Karen) | CanelaYComino (Gretchen) | Cookie Baker Lynn (Lynn) | Grain Doe (Görel) | I Like to Cook (Sara) | Living In The Kitchen With Puppies (Natshaya) | Living on Bread and Water (Monique) | Lucullian Delights (Ilva) | Notitie van Lien (Lien) | The Sour Dough (Mary aka Breadchick) | Thyme for Cooking (Katie) | My Kitchen in Half Cups (Tanna) Update: BBBuddies june 09 c YAY! Here is my Buddy Badge! Thank you Lien! Be sure to visit the BBBuddy roundup at Lien's!

Astrid 18.06.2009, 05.52| (5/0) Kommentare (RSS) | TB | PL | einsortiert in:

Weekend Cat Blogging #210

WCB is 4
Weekend Cat Blogging is 4 this weekend. Isn't that cool? It all began with Claire and Kiri and this post. After this very first post, more and more fellow foodbloggers blogged about their cats on weekends and joined the WCB community. Oh how fun it was! Back then and still is now tho most of the foodbloggers got lost somehow... we now have some foodbloggers like Rosa and Mary and a lot of catbloggers who join us weekly. This was our very first WCB post. Now we should stop talking about the past before Momma's eyes get all teary again. been resting a lot this weekend since Momma was not at home (she abandoned us to celebrate her cousin's wedding and Father's Day with her family. Mrs Q. looked after us tho. She is a good cat sitter. Now we are glad Momma is back home and we can snuggle with hers and get lots and lots of love. Our friend LB and his Mom Mary (THE Breadchick) are hosting this weekend. Mary was very busy with real life stuff but the got up the WCB post now so you can leave your post there . COME JOIN US AND CELEBRATE!!! We have

Astrid 14.06.2009, 18.23| (4/0) Kommentare (RSS) | TB | PL | einsortiert in:

Pizza! Pizza! Pizza!

Picnik collage Mrs. Q made pizza last Thursday.

Oh and it was verrrrry yummy! She used a mixture of rye flour, spelt and wheat if I remember right. The resulting pizza dough was - we think due to the addition of rye - more like bread and we missed a bit the pizza like taste in the dough but it was good tho!

I am not sure if she will post it for the 2nd anniversary of BBD which Zorra chose to celebrate with pizza - we will see.

This reminds me that I should get going and bake my own pizza for the recent BBD #21 before it is too late!

If you think about participating too: The deadline is July 1st! Look here for all the details!

*pssst* ....there is a give away this time too!! ;o)

Astrid 14.06.2009, 12.46| (1/0) Kommentare (RSS) | TB | PL | einsortiert in:

The Bread Baker's Apprentice

bba1

Oh yes, what devil bit me to buy yet another book?!

As you can clearly see it is not "just another book" but Peter Reinhart's Bread Baking Bible. It has been lurking in my amazon wishlist for a while now calling "buy me, get me!" every once in a while wehn I was skipping through my wishlist... Naaah! You do not need another of these books I kept telling myself but then when I saw more and more delicious looking breads from this book on various of my favorite blogs I broke in and moved it from the wishlist to the chart *sigh* So, dear readers, considering this new situation this foodblog will eventually see more breads in the near future... ;o)

Happy Baking yall!

Astrid 14.06.2009, 08.42| (3/0) Kommentare (RSS) | TB | PL | einsortiert in:

We miss you Cece!!

Missing Cece

We lost our friend Cece this week. He was hit by a car and did not make it, so he went to the Rainbow Bridge. Miz Mog and Meowza are very sad and so are we. He was Meowza's friend and tho he was not technically Miz Mog's kitty as he lived down the street she loved im lots and so did he we are sure. We will miss Cece lots but we know he is happy where he is now.

The picture above is one of our favourites Mog made of Cece and Meowza. It has so much lve and tenderness in it, it warms our heart!

Miz Mog our hearts are with you and we send lots of hugs and kitty purrrs, love Kashim, Othello and Salome

Today there is a wonderful scented candle sending it's light out to you Cece!

Astrid 12.06.2009, 19.32| (6/0) Kommentare (RSS) | TB | PL | einsortiert in:

Memphiis Barbecues Baby Back Pork Ribs

Memphis style pork ribs

For the Dry-Rub 1/4 cup firmly packed brown sugar 2 tablespoons chili powder 2 tablespoons paprika 2 teaspoons dried thyme 2 teaspoons dried oregano 1 teaspoon ground cumin 1 teaspoon dry mustard 1 teaspoon cayenne pepper salt and freshly ground pepper to taste Combine all the ingredients for the dry rub in a bowl and mix until well blended. For the Moppin'Sauce 1/2 cup cider vinegar 1/2 cup tomato sauce 2 tablespoons fresh lemon juice 1 tablespoon molasses 1 tablespoon Worchestershire sauce 1 teaspoon Tabasco sauce Combine all ingredients and whisk briskly until well blended. Preparing the ribs: Using a sharp knife and cut and pull off the membrane from the back of each rack of ribs. Season the ribs with slat and pepper, then rub each with about 2 tablespoons of the dry-rub mixture. When ready to grill place the ribs on the rack bone side down and grill about 15 minutes. Brush with a little moppin'sauce , turn the ribs over, and grill 15 minutes. Brush again with sauce, turn, grill 15 minutes longer, or until very tender. Transfer the ribs to a cutting board and brush with a little more sauce, then sprinkle enough dry-rub over the surfaces to form a crust. Serve as whole racks or cut.

Picnik collage

We had field salad, shredded and marinated kohlrabi salad and baked sweet potatoes along with the pork ribs. The recipe is for the pork ribs is taken from the book "The Glory of Southern Cooking" by James Villas. I love southern cooking and I could sit hours and digg through this book.... The ribs were a great sucess with my Sunday lunch guests, even the picky eaters loved it. :)

Astrid 09.06.2009, 05.42| (0/0) Kommentare | TB | PL | einsortiert in:

Mancat Monday

Mancat Monday

...it's the duty of a mancat brofur to watch over his little sisfur!

Astrid 08.06.2009, 06.02| (4/0) Kommentare (RSS) | TB | PL | einsortiert in:

Orange Saffron Brioches

What could be more wonderful than a warm brioche fresh from the oven on a Sunday morning breakfast with friends? Right! Can't think of anything either! So for this Sunday's breakfast I made a batch of wonderful smelling and tasting brioches.

Orange Saffron Brioches

I used Nicole Stich's fail proof recipe from her recent book "delicious days".
20 gr fresh yeast 1 large egg 250 ml milk 75 gr butter 500 gr flour (I used spelt flour) 75 gr sugar (I used honey) 1 organic orange 1 pinch of salt some saffron threads
I warmed the milk in a bowl with the butter, saffron threads* and orange peel, then added the honey and yeast and let rest for a few minutes. Combine all other ingredients in another bowl. Gradually add the milk mixture and knead until it forms a smooth ball. If you use spelt flour be careful not to overknead! * Nicole suggests to grind the saffron with some sugar in a mortar but I decided I'd rather like the whole threads in the brioches. Together with the orange zest it gave every bite of the little brioches a wonderful surprising taste.... Cover and let rise until doubled (normally about one hour). Preheat oven to 200°C. Since I really loved how Ilva's Italian knots turned out I decided to shape my little brioches the same.

Picnik collage

I tied a knots and then put the little precious ones in my muffin tin(s). Let them rise a second time until doubled (again if you are working with spelt be very careful that they do not overproof!! you'd be very disappointed otherwise!), do not forget to brush them with a little melted butter before they go into the oven. Bake in the oven for about 20 minutes until golden brown (or as brown as you like them. I like them rather pale). Nicole says you can brush them with some extra butter once they are out of the oven. I skipped this step! ;o)

Orange saffron brioches

Enjoy while still warm! That's how I like them best! I am submitting this little darlings also to Susan's Yeast Spotting!

Astrid 08.06.2009, 05.45| (5/0) Kommentare (RSS) | TB | PL | einsortiert in:

Easy Like Sunday...

Easy Like Sunday.......this is how we spend our Sunday!

We hope you all have a wonderful Sunday too! Do not forget to send Kashim your Weekend Cat Blogging link. He will be very sad otherwise!

Astrid 07.06.2009, 17.36| (1/0) Kommentare (RSS) | TB | PL | einsortiert in:

Weekend Cat Blogging #209

Weekend Cat Blogging #209

WCB #209Hi there, we are hosting Weekend Cat Blogging this week! To participate just leave your link in the comments section and we will do a round up throughout the weekend. hugs and purrrs Kashim Looking for other weekend fun stuff? Now let's start with the round up: wcb290wcb290 First to  join us is Jules at JudI's Mind over Matter. Next to join in are Pam and Patchouli. They had some conversation about bird baths and cats...
wcb209wcb209 Samantha, Mr Tigger and Maverik were investigating the big outside this Friday. Next Maruschka and Rosa joined us. Isn't Maruschka a wonderful and pretty kitty?

Astrid 06.06.2009, 09.49| (6/0) Kommentare (RSS) | TB | PL | einsortiert in:

Anadama Bread

Anadama Bread Bread again,... seems that this blog is slowly mutating into a bread blog rather than a food blog *hehe* ... who would have thought that? So back to this particular bread: I really love to stroll through Mary's (The Breadchick) blog and I love her breads. Some time ago I found her Anadama Bread post and I loved the story she told us about this bread. So I bookmarked it for later... this weekend I was looking for a bread, an easy and quick one since I did not have too much time anyway to fuss with rising times and stuff. I found the bookmark to this Bread again and it seemed to yummy I decided to give it a try. As you can see it worked! YAY! I sticked to the recipe *promise* as fara as I could - only used spelt flour insted of wheat (as always...) 1/2 cup corn meal 3/4 cup boiling water 1 cake compressed fresh yeast (or 1 packet active yeast) 1 cup warm milk (100 degrees) pinch of sugar 1/3 cup molasses 1/4 cup water, room temp 3,5 cups white spelt flour 0,5 cups rice flour 1 tsp salt 2 Tbsp soft butter other than that I sticked to the recipe and the instructions given by Mary. My toughts: The dough was wonderful to work with and although it as a lot of yeast it did not taste all "yeasty" like some breads do. I loved the texture in the crumb coming from the corn meal. I did not try it toasted yet but I sure will. It is a lovely dense bread, perfect to accompany your breakfast, lunch or dinner.... :o) I will sure make it again. I am submitting this to Susan's Yeastspotting.

Astrid 26.05.2009, 06.15| (4/0) Kommentare (RSS) | TB | PL | einsortiert in:

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Bread Baking Day #60 - Glazed Bread for 6th anniversary / Brot mit Streiche zum 6. Geburtstag (last day of submission July 1st 2013) Blog-Event LXXXVIII - Oesterreich kulinarisch (Einsendeschluss 15. Juni 2013)
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