Paulchens FoodBlog & the Three Tabbycats united

Brunkans långa

Babes+logo+september+2010

This month the Babes went Swedish!
Our Kitchen Babe of the Month was Görel and since she is a Swedish Babe we invited us to bake something from her home country.

This is what she told us about the bread:

Brunkan is a nick name for Brunkebergs bageri (the bakery of Brunkeberg, situated in Stockholm), and "långa" means "the long one". When they bake this bread at the Brunkeberg bakery, it is more than two feet long - hence the name.
The owner of this bakery is Heléne Johansson, an IT consultant who decided she needed a career change and thus started her own bakery in 2002. This proved to be very successful, and she has now started a second bakery and also taken on catering as a business. A true babe, isn't she?
This bread is from the book "Bröd" (Bread) that Heléne published last year and which contains the most popular breads in her line.
And, dear ladies, now it's time to do some sourdough baking again!

Sourdough! Yes! Graham flour! Strike!
About to years ago you could have seen me running away pulling my hair when you'd have told be to bake with sourdough! Thanks to these sweet ladies named the Bread Baking Babes Í love sourdough now. Four sourdough residents are living in the back of my fridge now: Sundance, Harry, Sally and "the new one for this bread who has no name yet".

When I was a child I loved "Grahamweckerl" (longish buns made of Graham flour) from our local bakery. So I was excited to read that we would bake with Graham flour.Grahamweckerl

The sourdough used here is very easy to make and is ready to use in only 3 days from scratch!
Mine went bubbly the second day and was very active by the time I used it for baking.
Maybe this is the reason why my bread always refused to bake with a smooth surface and the crust always cracked open on various places...
Nevertheless, let me tell you: I LOVE THIS BREAD!!

So Here we go:

Brunkans långa

Graham flour* sourdough:

Day 1, morning:
Mix 60g/100 ml/0,42 cups graham flour
with 120 g/120 ml/0,5 cups water.
Cover with cling film and leave at room temp.

Day 1, evening:
Add 60g/100 ml/0,42 cups graham flour and
60 g/60 ml/0,25 cups water.
Mix, cover with cling film and leave at room temp.

Day 2, morning:
Add 60g/100 ml/0,42 cups graham flour and
60 g/60 ml/0,25 cups water.
Mix. By now, the sourdough should be a little active (bubbly). If not, add a teaspoon of honey, some freshly grated apple or a teaspoon of natural yoghurt. Leave at room temp.

Day 3, morning:
Feed the sourdough with 60g/100 ml/0,42 cups graham flour and
60 g/60 ml/0,25 cups water.
Mix, cover with cling film and put in fridge.

Day 4
By now, the sourdough should be ready to use. If you don't want to use it right away, you can keep in the fridge if you feed it as above a couple of times/week.

*Graham flour can't be found everywhere. If you want to recreate an exact substitute, here's what to do, according to Wikipedia:

Graham flour is not available in all countries. A fully correct substitute for it would be a mix of white flour, wheat bran, and wheat germ in the ratio found in whole wheat. Wheat comprises approximately 83% endosperm, 14.5% bran, and 2.5% germ by mass. For sifted all-purpose white flour, wheat bran, and wheat germ having densities of 125, 50, and 80 grams/cup, respectively, one cup of graham flour is approximately equivalent to 84 g (~2/3 cup) white flour, 15 g (slightly less than 1/3 cup) wheat bran, and 2.5 g (1.5 teaspoons) wheat germ.

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Brunkans långa
The tall loaf of Brunkebergs bageri

Brunkans långa

2 large loaves (I halved the recipe below)

Ingredients
600 g/600 ml/2,5 cups water
1125 g/2,48 lb high-protein wheat flour (I used spelt)
375 g/13,2 oz graham sourdough (see above)
20 g/0,7 oz fresh yeast
150 g/5,3 oz dark muscovado sugar
25 g/0,88 oz honey
30 g/1 oz sea salt

Brunkans långa

Day 1
Mix all ingredients except the salt. Work the dough in a stand mixer for 10 minutes or by hand for 20. Add the salt. Knead the dough for 5 minutes more. Put the dough in a oiled, plastic box and put the lid on. Leave the dough for 30 minutes.

After 30 minutes: fold one side of the dough against the centre of the dough, then fold the other end inwards, finally turn the whole dough so that the bottom side is facing down. (Bare with me, I'm going to try to find out the proper terms for this...) Put the plastic box with the dough in the fridge and let it rise over night.

Day 2
Set the oven temp to 250 C/480 F. Leave the baking stone in if you use one.

Pour out the dough on a floured table top and divide it lengthwise with a sharp knife. Put the dough halves on a sheet covered with parchment paper. When the oven is ready, put in the sheet or shove the parchment paper with the loaves onto the baking stone. Put a small tin with 3-4 ice cubes at the bottom of the oven. (The water releases slowly which is supposed to be better.) Lower the oven temp. to 175 C/350 F immediately after you have put in the loaves.

After 20 minutes, open the oven door and let out excess steam.

Bake for 35 minutes or until the loaves have reached an inner temp of 98 C/208 F.

Let cool on wire.

Brunkans långa


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Wanna bake with us and be a BBB Buddy?

All you have to do is bake this bread and post about it on your blog.
Then email the link and photo to Görel no later than September 29th, and you will get the Buddy badge and be included in the Buddy roundup.

*pssst* I think it is really worth a try!! I baked it 5 times so far and loved it every time!!

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Bake My Day - Karen | blog from OUR kitchen - Elizabeth | Canela and Comino - Gretchen (Babe on Hiatus) | Cookie Baker Lynn - Lynn | Feeding my enthusiasms - Pat | Grain Doe - Gorel | I Like To Cook - Sara | Living in the Kitchen with Puppies - Natashya | Living on bread and water - Monique (Babe on Hiatus) | Lucullian Delights - Ilva | My Kitchen In Half Cups - Tanna | Notitie Van Lien - Lien | The Sour Dough - Breadchick Mary (Babe on Hiatus) | Thyme For Cooking - Katie (Babe on Hiatus) | Wild Yeast - Susan

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

Astrid 16.09.2010, 12.11| (7/0) Kommentare (RSS) | TB | PL | einsortiert in:

Potato Bread with Chives

Sara of I like to cook was serving as kitchen of the month back in April and challenged the Babes with a Potato Bread with Chives. I didn't have the time to bake it as a Buddy back then but since my bread baking mojo came back I am working on catching up with missed BBB Breads. I have already made breads with potatos before and like the taste very much, so I was happy to try Sara's. *note to self: should make it more often* BBB Potato Bread with chives

Potato Bread with Chives

from Vegan Planet by Robin Robertson
"The addition of mashed potatos gives this bread a moist, dense texture and delicate flavor that is accented by that of the chives. This bread is best eaten slightly warm from the oven on the day it is made. It is also good toasted."
2 1/4 tsp (1 packet) active dry yeast 1 cup warm water 1 tsp sugar or pure maple syrup 2 Tb corn oil 2 tsp salt 1 cup cold mashed potatos 1 cup soy milk or other dairy free milk 5 cups unbleached all purpose flour, plus more for kneading 2 Tb minced fresh chives
In a large bowl, combine the yeast and 1/4 cup of the water. Add the sugar and stir to dissolve. Let the mixture stand for 10 minutes, then stir in the remaining 3/4 cup of water, the corn oil and the salt. Mix in the potatos, then stir in the soy milk. Add about half the flour, stirring to combine, then work in the remaining flour to form a stiff dough. Transfer to a lightly floured board. Lightly flour your hands and work surface. Knead the dough well until it is smooth and elastic, 8 to 10 minutes, using more flour as necessary so the dough does not stick. Place in a large lightly oiled bowl and turn over once to coat with oil. Cover with a clean kitchen towel or lightly oiled piece of plastic wrap. Let rise in a warm place until doubled in bulk, 1 to 2 hours. Potato Bread with ChivesPotato Bread with Chives Meanwhile, lightly oil a large baking sheet and set aside. Punch the dough down and knead lightly. Turn out onto a lightly floured work surface, sprinkle with the chives, and knead until the dough is elastic and the chives are well distributed, 3 to 5 minutes. Shape the dough into one large or two small round loaves and place on the prepared baking sheet. Flatten slightly and cover with a clean damp towel or lightly oiled plastic wrap. Set aside in a warm place and let rise again until doubled in bulk, about 45 minutes. Potato Bread with ChivesPotato Bread with Chives Preheat the oven to 400'CF. Use a sharp knife to cut an X into the top of the loaf or loaves. Bake on the center oven rack until golden brown, 35 to 45 minutes, depending on size. Tap on the bottom of the loaf or loaves - if they sound hollow, the bread is done. Remove from the sheet and let cool slightly on a wire rack before slicing. Potato Bread with Chives Potato Bread with Chives *** *** *** *** *** ***

My Thoughts:

Potato Bread with Chives The dough was lovely to work with and it rose very well too. I baked two loaves and gave one to Mrs Q. and her family when I was there last Sunday. The bread kept very well and I liked it best toasted with some butter and cheese. The chives however do not add to much flavor to the bread, but it makes a nice look. It was a little disappointing. Even tho I used way more chives as the recipe said AND (there was something about the Babes and reading instructions, right? - I blame it to disappearing words in recipes. Yes that's my story and I am sticking to it!) already had mistakenly added the chives while initially kneading the dough. I think this would be lovely with all different kinds of herbs too. Thinking of sundried tomatos...

Astrid 09.08.2010, 18.20| (1/0) Kommentare (RSS) | TB | PL | einsortiert in:

Heart Healthy Breakfast Muffins

Breakfast Muffins
Mrs Q. and I love this muffins. They are so easy and quick to bake and I love to experiment with different fruits in them. Originally they are made with cranberries and apples. This time I made them with pears and blueberries. There are so many possibilities... And the best is: these muffins are heart friendly! When G. was diagnosed with high blood pressure and had to watch his heart too I found a cook book with heart friendly recipes and bought it after I shortly flipped through the recipes. Since then we've made several recipes from this cookbook and loved each of it. The cookbook is called "The Healthy Heart Cookbook" by Dawn Cook. Quite unusual for me I have this one in German where it is called "Rezepte für ein gesundes Herz". I think this would also be a perfect recipe for the "The Heart of the Matter - Eating for Life" blog. Though it does seem that it this event is no longer active...

Heart Healthy Breakfast Muffins

175 gm flour 55 gm whole wheat flour 150 ml milk, reduced fat 3 tbs baking powder 1 tbs cinnamon 1 egg 70 gm (orange) marmelade 5 TBS sunflower oil (I used walnut oil) 115 gm fresh Cranberries 115 gm apples, cubbed 1 TBS rolled oats
Preheat oven to 200°C. Mix flours, baking powder, oats and cinnamon. In another bowl mix egg and marmelade, then add milk and oil. Beat until creamy. Mix wet ingredients with dry ingredients. Dough should still be "lumpy". Add apples and cranberries. Fill in muffin forms. Bake for about 20-25 minutes. Let cool on wired rack. They are best eaten slightly warm but keep well in an airtight container - if you have any left to store after breakfast... *smile* Nutrition facts: Apples are rich in pectin which helps to detox the organism and to reduce your cholesterol levels. Cranberries are packed with nutrition, they are high in vitamin C and in fiber. But cranberries, like their relative the blueberry, also contain antioxidants in abundance which has antibacterial effects on the body.

Astrid 06.08.2010, 16.43| (2/0) Kommentare (RSS) | TB | PL | einsortiert in:

Weekend Cat Blogging #269

Hi and welcome, this Weekend Cat Blogging is hosted by Smudge at sidewalkshoes. Thanks for hosting! There was not too much we were up to since we last posted. It's hot outside and we prefer to stay inside where it is cool and snuggly. Salome Here is Sally being disturbed by Momma and the Flashy thingy,.. Kashim Kashim is sad 'CCause his awesome man is on vacation and will not visit for 2 weeks. He does not like this and drives Momma crazy by scratching himself badly. Hopefully the awesome man comes back soon. I like that too 'CCause he always gives us treats. we miss him! DSC_2395 Me? I am just being cute! ...and making Momma smile! Happy Weekend to you all and don't forget to visit Smudge for all the other kitties! love and kissies Othello

Astrid 31.07.2010, 17.31| (4/0) Kommentare (RSS) | TB | PL | einsortiert in:

Semolina Sandwich Loaf

breadbakingday #32 (last day of submission August 1st, 2010) bbd #32 - Italian Breads hosted by Family & Food & Other Things It's been a very long time since I last participated in Zorra's Bread Baking Day. Oh well it has been a very long time since I actually baked bread too. Bread that is worth blogging. I do make my ordinary "every day" breads like the Hokkaido Milky Loaf or Ilva's wonderful Italian Knots or this unbeatable Twisted Bread from Eva. But I wasn't in a too experimental mood or in other words: I sat in my comfort zone most of the time lately. Then the invitation to become a Bread Baking Babe rumbled my mailbox and ... well let's say the Babes kissed awake my Bread Baking Mojo ... When I saw the theme for the current Bread Baking Day I decided to give it a go. Italian Breads - hmmm, I could go easy and do a variation of Ilva's knots but then... my parents brought back some packets of real Italian semolina flour from their recent trip to Tuscany and I was aching to use it in my kitchen. Off to the kitchen I went and out came a bread just like I remember it from my childhood vacations in Lignano and Venice.

BBD #32 - Semolina Sandwich Loaf

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Semolina Sandwich Loaf

(from Daniel Leader, Local Breads)
300 grams water (1 + 1/2 cups), tepid 5 grams instant yeast (1 tsp) 500 grams fine semolina (durum) flour (3 + 1/4 cup) 15 grams granulated sugar (1 Tbs) 50 grams extra-virgin olive oil (1/4 cup) 10 grams sea salt (1 + 1/2 tsp)
Pour the water into the bowl of a stand mixer. Add the yeast, flour, sugar, olive oil and salt and stir just until a rough dough forms. Use the dough hook and mix the dough on medium speed (4 on a KitchenAid type mixer) until it is very smooth and elastic, about 10 minutes. Transfer the dough to a lightly oiled container, cover and leave to rise at room temperature until it doubles. Grease your loaf pan with oil. Lightly dust the counter with semolina flour, place the dough on it, and shape it as a loaf. Insert it into the pan, with the seam side down. Dust the top lightly with semolina flour, and cover the pan. Let the loaf rise at room temperature until it crowns just above the rim of the pan. Bake at 180°C to 200°C until the loaf pulls away from the sides of the pan and the crust is golden brown. My oven needed about 45 minutes to do so. Carefully remove the bread from the pan, and cool it over a rack for at least one hour before slicing it.

Semolina Sandwich Loaf

Conclusio:

I liked the taste of the bread it really reminds me of summer vacation in Italy. THough it will not keep fresh very long, it tends to dry out quickly. I keeps a little longer if stored in the fridge. I loved it best a little toasted. Still warm with butter and jam. Would be good with cream cheese, salmon or ham.

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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!

Astrid 19.07.2010, 11.35| (6/0) Kommentare (RSS) | TB | PL | einsortiert in:

Weekend Cat Blogging #267 hosted here: In honor of Sher

wcb_sher

It's been two years since our dear friend Sher left us so unexpectedly to be Heavens newest Angel. We have been doing a special edition of Weekend Cat Blogging in her honor the past two years: 2008, 2009. This year we again invite you to join us and take a few minutes to think of Sher.

Salome is hosting this weekend and is happy if you leave your links in the comments. She will do a round up on Sunday evening.

As always for joining WCB please leave your link in the comments below.
If your comment does not appear right away it may have gone to the moderation queue and will be approved as soon as possible. If you feel your comment didn't make it or it didn't work for you for any reason you can always send your entry via email to catboys AT paulchens.org. Thanks!

Weekend Cat Blogging #237

  • WCB #237 We are so happy that LB and his Mom Mary made it to join us this weekend. Last weekend they missed hosting WCB cause LB was in need of a serious nap and his Mom was forced to work overduty.
    They help us remember Sher who was always welcome at The Sourdough.
  • WCB #237 Pat, my new fellow Bread Baking Babe, is joining us too and introduces us to supercat Merlin, better known as Buggie for Love Bug, such a gorgeous cuddly little fellow!
    She also remembers Sher and her son Max who left them way to early and is greatly missed!

Astrid 17.07.2010, 16.41| (13/0) Kommentare (RSS) | TB | PL | einsortiert in:

Yeasted Sprouted Wheat Bread

Oh such exciting News!!

As of today I am officially a BABE! Oh no not any ordinary Babe but a Bread Baking Babe!! You do not know the famous, gorgeous, invincible Bread Baking Babes? How do I even begin to describe? It's a bunch of ladies of all ages whose hobby (or one of there many hobbies) is to bake fresh homemade bread. Not your ordinary whip-in-five-minutes bread but challenging new recipes and techniques and basically have fun baking and sharing experiences with each other. The group is small and closed, so you can't just decide to join - you need to be invited. Although those Babes all are very friendly and welcoming everyone to bake along their chosen recipe of the month as a Buddy they are very strict about being a Babe. I have been following them since dear Sher encouraged me to bake along as a Buddy in July 2008. I tried to bake with them ever since (not always in time but I tried to be brave and bake each of their breads). Hey I am an aquarius and this is really hard for me to follow rules and dates and doing something on a regular basis in general!! As you know dear reader, my blog is very much neglected lately and so I was even more surprised that I found an email from Tanna in my mailbox reading:
I notice your blog is very quiet ... but We're wondering if You've been longing to be a Bread Baking Babe? Because one of your life's passions is baking bread. If not, stop reading and delete this e-mail!!
Of course I stopped immediately reading and trashed the email... Heavens, no - who am i fooling?! To be honest I read this mail 3 times to be sure they really meant ME! Of course I responded with a loud YES that could have been heard all around the globe (if I had said it out loud). *grins* Only to find another mail in my inbox, welcoming me as a new and shiny Bread Baking Babe and being handed the recipe of the month chosen by lovely Babe Lynn (or better known to many of you as Cookie Baker Lynn)reading the introducing sentences:
Everybody finds it diabolical that you've been invited when we're doing the sprouted wheat recipe. I promise you it wasn't actually done with intent that way. But it has worked out that way.
I am still not sure if this wasn't planned to test us new Babes... Aye I am not alone: Elizabeth, Elle and Susan have been invited and joined the BBB with me this month. To cut a long story short: I am very honored and happy to be a Bread Baking Babe now and in my newly earned embroidered pants I present you the BBB Challenge of July 2010:

BBB logo july 2010

Lynn is our Kitchen Hostess of the Month and chose this wonderful and challenging bread to bake: We are the mighty Babes. In the kitchen, we are invincible. We can bake without gluten, we can bake without yeast. Can we bake without flour? Yes!

Yeasted Sprouted Wheat Bread

- from Laurel's Kitchen bread book
makes 1 loaf 3 cups hard spring wheat berries (1-1/4 lb or 575 g), about 6 cups sprouted 1 tsp active dry yeast (1/8 oz or 3.5 g) 2 Tbsp warm water (30 ml) 2 tsp salt (11 g) 3 scant Tbsp honey (40 ml)
To sprout the wheat: Rinse the grain and cover with tepid water, letting it stand 12 to 18 hours at room temperature. Allow the longer period in cooler weather, the shorter period in warm. Drain off the liquid, rinse the grain with fresh, tepid water, and store in a dark place with a damp cloth over the top of the container. Rinse at least every 12 hours, just until the tiny sprout is barely beginning to show and the grain itself is tender - about 48 hours, then refrigerate until they are cool, overnight or longer, but not more than a day or two. This is how my sprouts looked like when I started to make the dough: BBB Bread July 2010 - wheat sprouting When your sprouts are ready:
  • Dissolve the yeast in the warm water. Note from Astrid: Be sure to drain your berries very very well, otherwise you will end up with the stickiest dough I have ever seen since I baked the Coccodrillo" Put the regular cutting blade into a standard-size food processor and measure just over 2 cups of the sprouted wheat, a third of the total, into the bowl. Pour about 2 tsp of the dissolved yeast liquid, a scant Tbsp of honey, and about 2/3 tsp of salt over the wheat in the bowl. To protect the yeast, use separate measuring spoons for each of the ingredients.
  • Process until the ground wheat forms a ball, about one minute. Scrape the sides of the bowl, and process about two more minutes. Stop processing before the ball completely falls apart; if your wheat is not exceptionally high in protein a minute and a half might be all it can handle. If it falls apart, check the time, and with the next two batches, stop a little sooner.
  • Repeat with the remaining two-thirds of the ingredients, in two batches. Knead the three dough balls together.
  • Wheat - doughball before kneading Note from Astrid: this is my bread dough after grinding. I have no food processor so I used a mortar & pestle. I learned from the other Babes that their dough was much smoother and without chunks. I personally think it had no big effect to the end result, there were no hard bits in the resulting bread... But just to be sure you should grind your berries until you can see no more chunks.
  • Form the dough into a ball and place it smooth side up in the bowl. Cover and keep in a warm draft-free place. After about an hour and a half, gently poke the center of the dough about 1/2 inch deep with your wet finger. If the hole doesn't fill in at all or if the dough sighs, it is ready for the next step.
  • Wheat - doughball after kneading, before 1st rising
  • Press flat, form into a smooth round, and let the dough rise once more as before. If the dough is cold, the first rise will be fairly slow, but as the dough warms up, the rising will telescope.
  • Gently knead into a round. Use water on your hands to prevent sticking, and keep the ball as smooth as possible. Let it rest until it regains its suppleness while you grease a standard 8 x 4-inch loaf pan, pie tin, or a cookie sheet.
  • Deflate the dough and shape into a loaf. Place the dough into the greased loaf pan and let rise in a warm, draft-free place until the dough slowly returns a gently made fingerprint. Bake about an hour at 350 deg. F, though if your bread rises very high, it will take less than that.
  • BBB July 2010 - yeasted sprouted wheat bread in the oven Note from Astrid: I baked this bread at very low temperature ('bout 150°C) for much longer than an hour. I guess it was in the oven for nearly 2 1/2 hours. Learning from all the discussion we had and the experiences the other Babes had from baking their breads. BBB July 2010 - yeasted sprouted wheat bread finished
This bread is not everybody's darling. It's more a bread like: you love it or you hate it! If you like Vollkornbrot or breads with a high amount of rye - you certainly will like this bread. It is dense and yet not gummy. It is perfect with cream cheese and fresh cucumber or radishes. I personally liked it best sliced thin, toasted and with some butter and salt on top. BBB July 2010 - yeasted sprouted wheat bread finished It is not nearly as "wet" as it seems in this picture. It just was too warm to cut but I could not wait any longer to cut it ans show the results to my fellow Babes! My fault, yes! This bread needs to be absolutely cooled before cutting or it will cling to your knife like bubble gum!

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If you want to be a Buddy and bake this bread with us please head over to Lynn's and see how. You should have your bread baked and posted by 29th of July.

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Speaking of Buddies, there is some exciting news for you Buddies too:
We'd like you, everyone of you, to put your thinking caps on pull out all your bread books and recipes and no not pick our next bread ... we want you to pick our Anniversary Bread for February 2011. That's right, come about November, we're going to ask you to mail us the recipe that you love the most or the recipe that scares you the most What's your favorite bread? What bread haven't you ever been able to get to turn out the way you want? What bread scares you the most? What's the bread recipe you've baked the most? What bread do you dream about baking? etc.
We'll come back on you with more details when November is a bit nearer... so stay tuned!

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Please visit my fellow Babes and see how their experiences were and admire their gorgeous results: Bake My Day - Karen | blog from OUR kitchen - Elizabeth | Canela and Comino - Gretchen (Babe on Hiatus) | Cookie Baker Lynn - Lynn | Feeding my enthusiasms - Pat | Grain Doe - Gorel | I Like To Cook - Sara | Living in the Kitchen with Puppies - Natashya | Living on bread and water - Monique (Babe on Hiatus) | Lucullian Delights - Ilva | My Kitchen In Half Cups - Tanna | Notitie Van Lien - Lien | The Sour Dough - Breadchick Mary | Thyme For Cooking - Katie (Babe on Hiatus) | Wild Yeast - Susan Thinking of you with Love:  Glenna (Alumni Babe) | Sher (Angel Babe)

Astrid 16.07.2010, 04.00| (12/0) Kommentare (RSS) | TB | PL | einsortiert in:

Weekend Cat Blogging #266 - Update, we are doing emergency hosting!

YAY, finally we get to blog a WCB post again. The last time Momma helped us blog was ages ago!! Weekend Cat Blogging #266 This weekend is hosted by Breadchick and LB at The Sour Dough - I bet his Momma is still somewhere in the world playing golf and LB has to do all the blogging duty on his own, watcha think? UPDATE: Momma just talked to Mom Mary and the thing is that Mom Mary can't help LB to host WCB this weekend. She is very busy right now and working 15+hours. So please leave your links here ME will do an emergency replacement hosting this evening or Monday Morning. Thank you so much! Many hugs to Mom Mary and LB *smoochies* Some things have been going on since we last posted here: Weekend Cat Blogging #266 We survived our annual VET check ups and passed with flying colors. Othello's eyes are so much better, as are his teeth. Kashim is as healthy as a 4 year old mancat - only his little heart needs a bit of support, but that is nothing we need to worry about the VET said. ME - Salome - am healthy and purrrrty! Then we gotted 2 big suprises: First there arrived a nice smelling package from over the big pond. Guess what was inside? Shiny new Gizzy Quilts for the Boys and 2 (!!) new Girly Quilts for my window sills!! Now is that cool? Weekend Cat Blogging #266 Weekend Cat Blogging #266 Weekend Cat Blogging #266 The second surprise was when last Friday Grampie and the Gramlady came to visit and stolded our old cat tree. Then there was lots of loud noise and swearing going on but finally we gotted three new hiding spots. I needed to check them all out:
Hope you all have been fine while we were on hiatus! A great Weekend to you all! Love, Sally *whispers* and Kashim and Othello too! P.S. As you can see we are purring for The Netherlands to win the WC Soccer Finale in South Africa this weekend! P.P.S. Next weekend we are hosting a very special WCB Edition here on Momma's FoodBlog: it is Remembrance Weekend for Sher! Even if you are not a regular participant in WCB, if you have kitties and if you knew Sher please join us next weekend.

Astrid 10.07.2010, 05.56| (8/0) Kommentare (RSS) | TB | PL | einsortiert in:

Poppyseed Cake with White Chocolate Mousse and Raspberries

Poppyseed Cake with White Chocolate Mousse and Raspberries It's Mr G.'s Birthday today. To celebrate this and to say thank you for still being with me even after 12 years I made a cake for him featuring his most loved ingredients: poppyseed and white chocolate. The bottom of this cake is a flourless poppyseed cake topped with freshly picked raspberries from my Dad's garden and a very light white chocolate "mousse". For the bottom I used my Mom's favourite recipe for poppyseed cake: (Since I used a small cake pan I only made half of the recipe below)
100 gram butter 150 gram caster sugar 1 package baking powder 6 egg yolks 150 gr poppyseed, ground 70 gram almonds, ground a pinch of cinnamon 6 egg whites 2-3 TBS Southern Comfort 10 gram vanilla sugar
Beat butter, sugar, vanilla sugar and egg yolks until creamy and fluffy. Mix baking powder, poppyseed, almonds, and cinnamon, gradually add to the butter-egg mixture. Add the Southern Comfort. Beat egg whites until stiff (you may want to add a little slat to help beat the egg whites). Carefully fold the egg whites in. Fill in preferred cake pan and bake for about 30 minutes at 115°C. Place on rack and let cool.
For the white chocolate mousse:
500 ml yoghurt 250 ml whipped cream 3-4 TBS Caotina Blanc 6 (or more) sheets gelatine 1 TBS vanilla sugar
Mix whipped cream and yoghurt in a bowl. Add Caotina Blanc and vanilla sugar. Dissolve the sheets of gelatine in 2 TBS warm water and mix into the yoghurt.
To assemble cake: Place the raspberries at the bottom of the cake see that the raspberries cover most of the cake bottom. Carefully laddle the yoghurt cream into the cake pan. Place in refrigerator over night. Decorate to your liking! Poppyseed Cake with White Chocolate Mousse and Raspberries This is the cake I made last year and the year before for my Sweetie: Poppyseed cake with Vanillacream & Cherry Filling

Astrid 08.07.2010, 18.44| (1/0) Kommentare (RSS) | TB | PL | einsortiert in:

Very Berry Overnight Rolls

Quite a while ago I was longing for something sweet in the morning to accompany my coffee. I am not a big fan of cinnamon rolls ans Mrs Q., who is a big lover of cinnamon, was not joining me. But this recipe from "Two Cooks, One Kitchen" looked so yummy that I thought it might be worth some tweaking... Off to the kitchen I went and did some tweaking to the recipe (I wonder if I ever will make a recipe just as it is - without *whispers* tweaking):

Very Berry "cinnamon" Rolls

Dough ingredients: 2 large egg yolks, room temperature 1 large whole egg, room temperature 1 oz sugar approx 1,5 oz unsalted butter, melted 3 oz buttermilk, room temperature 10 oz white spelt flour, approximately 1/2 package instance dry yeast 3/4 teaspoon kosher salt I put all the wet ingredients in the bowl of my Kitchen Aid, then gradually added all the dry ingredients. Kneaded it at low speed till a ball began to form and then kneaded it at "middle" speed for about 5-8 minutes, till the dough became nice and shiny. Out of the bowl and slightly kneaded by hand, then off to a big bowl to rise until doubled. For the filling I decided to go with a nice not too sweet berry jam Mrs Q. gave me to taste - let me tell you: It tasted heavenly!!

After the rising is done transfer your dough to a slightly floured working table and roll out: Very Berry Overnight Rolls Then form a roll like you would do with your regular cinnamon roll. *note to self:  I really need to improve my rolling skills here!!* The dough was quite mellow to work with and therefore not so cooperative in rolling up to a nice tight roll. On a second thought I should have rolled out the dough a little thicken then I did, might have helped with the rolling job afterwards...

Very Berry Overnight Rolls

After all this rolling job is done, cut your rolls into pieces place it into a buttered baking dish and put to sleep overnight in your fridge. Next day preheat your oven to 200°C and get your rolls into the heat. Bake for approx. 30-35 minutes. As I skipped through the pics for this post I noticed that I did not make any pics of the finished rolls. Well they were gone way too quick anyway... I am so sorry, but when this delicious smelling babies came out of the oven I had only one thought: NEED.BITE.NOW. This recipe definitely is a keeper. I see a few possible variation in the fillings in my near future... *hehe* In fact I already baked them a second time with banana-cinnamon (just a pinch) filling. They tasted heavenly too!

Astrid 05.07.2010, 11.27| (1/0) Kommentare (RSS) | TB | PL | einsortiert in:

Korni

BBB Korni June 2010

YAY! I finally made the BBB Bread from June. Lovely Lien from Notitie van Lien was serving as Kitchen Babe of the Month and chose this wonderful bread. I didn't expect it to be such a charm and timesaver in both preparing and baking. Everything went so fine until the second proofing AND even after I removed the dough from the brotform. Halfway through I got a bit suspicious but there was no reason: the bread came out of the oven perfectly shaped and it even tasted great! The hardest part was to wait 'till the bread was cooled enough to cut it and have a nibble or two with butter. I halfed the recipe since this is still a one woman household and I have about 3 breads in the pipeline to be baked soon. All the ingredients and instructions can be seen here at Lien's blog. Please take a hop to the left and see how you can also bake this great bread!

Oh and here is a little picture story about my Korni:

Bread Baking Babes' - Korni

dough after 1st rise, resting in the round brotform

Bread Baking Babes' - Korni

bread after 2nd rise, there I was a bit worried about the cracks!

Bread Baking Babes' - Korni

after removing it from the brotform. do you see?!?!! it still holds it's form!! YAY!

Bread Baking Babes' - Korni

about 5 minutes before it was done

Bread Baking Babes' - Korni

fresh out of the oven - isn't it lovely?

Bread Baking Babes' - Korni

I am still in love - it smelled heavenly!

Bread Baking Babes' - Korni

See this perfect crumb? Mmmmmmh!

Thank you Lien I really loved baking (and eating) this bread!

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I am also submitting this to Susan's Yeastspotting this week.

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Please visit the gorgeous invincible Bread Baking Babes: 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)

Astrid 04.07.2010, 18.01| (6/0) Kommentare (RSS) | TB | PL | einsortiert in:

WHB #234 - The Round up!

  WHB #234   

Hey there - Welcome to Weekend Herb Blogging #234!

    Have a look at all these yummy treats and join me in a quick culinary journey around the world. I hope you enjoyed our little journey. You are welcome to join in next weekend when Haalo from Cook (almost) Anything at Least Once the Queen of WHB herself hosts the next edition of WHB. Thanks and have a nice week! P.S. As always: IF you are missing your entry please leave a comment below. Your email might just have gotten eaten by those evil interweb trolls...!

Astrid 25.05.2010, 12.31| (3/0) Kommentare (RSS) | TB | PL | einsortiert in:

Hosting Weekend Herb Blogging #234!

whb234

Just a Quick note to let you know I am hosting Weekend Herb Blogging this week.

Please send your entries to foodblog AT paulchens.org with subject "WHB" include a photo sized:400px wide - Thanks! For more information about WHB, please read here at Haalo's! Looking foward to your goodies!

Astrid 16.05.2010, 22.59| (0/0) Kommentare | TB | PL | einsortiert in:

Weekend Cat Blogging #254 - hosted by Salome!!

Weekend Cat Blogging #253 THIS TIME ME is hosting WCB for REAL!!! Last week THE LADEY maded me hijack WCB from our friends LB and Mary. Please come and PLAYPLAY PLAY WIF ME!!!!! Salome #254 Well you know how it works, don't you? Simply leave the link to your post in the comments below and ME will add you to the roundup throughout the weekend.
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Round up

Ooh oh, ME really is impressed that so many friends showed up to play some tube hockey wif ME!!! We sure haded fun while Momma lefted us to be wif her family this weekend, didn't we? Clementine and Samantha (the two gorgeous lady cats from Texas) came over and played first, then we moved back and forth between tube-hockey playing and some house trashing at their house! What fun I tell ya!! Little black beauty Puddy from way across the big water in Australia even came after a quite long absence form WCB to join the fun. Oh how we was excited to have her trashing skills ofur too!! My sweetie smoochie poochie pie *blush* Meowza gotted all romantic this weekend and smelled at flowers... isn't he just the cutest guy you've ever seen? *faint* Nikita joined us as well later on and he brought a lot of street kitties with him. Everyone is welcome at tube-hockey and house trashing!! What fun!! With all the fun we must not forget all our wild relatives who live an endangered life and so our sweet friends Amar and Luna remind us this weekend to keep them in mind! Thanks for being that thoughtful friends! Smudge took a short break from snooprevising his Mommeh at weeding the garden to come and play too. We all hope the doctor has something good to tell his Mom this on Monday! We are so happy with Rosa, that Fridolin is doing better, so he stopped by and played some with us too! Glad you are doing great dude!! Last but not least Cookie the Cat visited us and brought with him the latest issue "The Anipal Times" whose editor-in chief he is. We was honored that such a powerful catizen took the time to stop by!!
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Lastly there is something very impawtant ME wants to bring to your attention:

A rose is NOT just a roseSweet Rose and the Royals are in need and need our urgent help - ML and KC emailed this to us: We need $500 to have a vet make a house call, check out the cats and issue the legal medical certificates. If anyone can donate to help these three beautiful cats stay in their home, please do. Just use the special PayPal button in the sidebar at The Furriends of the Cat Blogosphere bloggie - it's very easy to find on the rioght hand side right below the header!!. We is donating all our allowance for treats to help Rose and the Royals - you know every penny counts!! Thanks to everyone who can donate, and remember this -- just as many hands make light work, many small donations can pay the bill! Small donations are fine because they quickly add up. Thank you so much for any help. If you need any further information or want to get into contact please mail ML and KC at kc AT catblogosphere DOT com
*****
Oh and please could you send some purrs for The Hotties Unkle Milty? He has a bad sick and is in hospital now :(

Astrid 16.04.2010, 12.54| (13/0) Kommentare (RSS) | TB | PL | einsortiert in:

WE are back & this is the Deal: Supporting DKM!

So you all know we have NOT been blogging since like forever (actually since Valentine's Day - and this post wasn't even about us!!). Momma has been so bad at helping us with blogging it really is a shame. Ok, we admit we were on very very heavy duty too: soothing and snuggling her through a not so very nice time in her life. Hard times are not over yet but she told us this weekend that she is feeling better ('CCept for that cold she is insisting to keep) and she will try to go back to kinda regular blogging again. We sure hope she will keep her promise, since the only thing she kept up with was her project 365 so far. Oh well lets put it in another way: She took at least a pic a day so far but even is way behind with uploading them. So she will have to update this part too... *seesh* Collage One good thing is that she at least started to help us to participate in WCB again over at her FoodBlog. BUT she messed up with the hosting schedule and hijacked the WCB hosting from LB and his Mom Mary this weekend!! Go figure!! The good thing is Momma agreed to help us with a good cause to make up for neglecting our online needs so much and make us miss our friends. Maybe anyone has forgotten us anyway *sniff* So here is The Deal: A few days ago DKM sent us an e-mail announcing that she will be participating in the Susan G. Komen 3-Day for the Cure in San Francisco October 1-3! She will hafta do a lot of steps ifn she is walking 3 whole days. Boy, that is a lot of walking ifn you ask us!! With doing this she will help raise money to find a cure for breast cancer. She agreed to raise a lot of green papers and we want to help her reach her goal of raising 2,300 $! You can see the progress here. You can even follow her training for the big walk on hers walking bloggie.
This is how we will try to support:
Rules:
  • One comment per kitty family.
  • There will be selected a random winner from all the comments at the End of August who will receive a little price.
  • There will be selected a another winner from all the postcards at the End of September who will receive a little price.
  • This is our contest so we can change the rules ifn we wants to!
love and purrrs from Kashim, Othello and Salome P.S. We will not be back to much commenting at the moment tho but please know that Momma tries to read with us through our favorite blogs of our friends at least once a week, so we can keep up with news of you all!

Astrid 12.04.2010, 10.30| (24/0) Kommentare (RSS) | TB | PL | einsortiert in:

Weekend Cat Blogging #253 - hosted with Mary & LB at The Sourdough!

ME ME ME is hosting the WCB this weekend here on the Ladey's bloggie. It's about time that something gets written here anyway... *mrrreeeeoooww* *whaps away the dustbunnies* The Ladey's been such a bad blogger lately. *seesh*
Weekend Cat Blogging #253
Well you know how it works, don't you? Simply leave the link to your post in the comments below and ME will add you to the roundup throughout the weekend. Update: OK, so the Ladey screwed up the schedule and forgot that this weekend is hosted by Mary and LB at The Sourdorugh - so please please go there and leave your comments!! ME is so sorry for that Miss Mary and LB! ME should have double checked that calendar. The Ladey is so crazy lately you cannot trust her to get things right.... *seesh* That's so embarrasing!! ME will host NEXT weekend tho and and ME will be very happy ifn you will stop by then but for this weekend please head over to LB and Mary, they were so nice and even said we are co-hosting! Love and purrrrs, Salome
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Astrid 09.04.2010, 07.59| (5/0) Kommentare (RSS) | TB | PL | einsortiert in:

Weekend Cat Blogging #252

This Weekend Cat Blogging is hosted by Nikita Cat - thanks for hosting, pal! Wowie, we have been absent from WCB a few weeks now. Momma is really bad with helping us blog lately. Well, she hasn't been good with helping us the dang whole past year, remember? Anyhoo, we are back and we hope we will stay back at least for regular WCB blogging now, right Momma?!?! WCB #252 and Happy Easter Did you miss our sweet little kitty faces? If so: here we are back again, if not - well we are back anyway... *hehe* In case you were wondering what we did while we were not blogging: Sally and Othello are glad the weather is warm now and they can spend most of the time on the balcony now. They also helped Momma put all the new plants out. Sally is a great help with digging holes... well she gets a little too obsessed with it tho and Momma tends to not like this. Othello on the other hand just loves to give advices from the cat tree and does not get too much involved into the actual work... Me? I am making sure the bed is all warm and cozy for when they are finished with work and come back in for a good cuppa coffee and some gorgeous mancat snuggles.... Momma and we was very very sad to hear that a sweet cat blogging friend from nearly the very beginning of our cat blogging times has lost his battle with cancer and ran of tho the bridge leaving his brother Bustopher and his heartbroken Mon Kate behind: Goodbye Harmon! Goodbye Harmon He was a great mancat as you can see in this pics, Momma fell in love with him from the very first sight. See how he loved his lion cut in spring and how he loved his brother!! The pic in the middle features Momma's favorite pic she ever saw of him, Harmons bed hair are just hilarious and always put a smile on her face... Such a sweet, gentle lion he was, he will be greatly missed! Kiki+In+The+Sun+2Another good friend from our very first blogging times is Fridolin, his Mom is Rosa a food blogging friend of Momma. He is fighting a nasty tumor which is not treatable any more as far as we understood, so we need to be prepared to say goodbye to him too - not too soon we hope tho.
We are sending all our love and healing thoughts and rumbling purrs, to Fridolin and Rosa and to Kate and her family! We hope you all have a Happy Easter feast tho!

Astrid 02.04.2010, 16.40| (4/0) Kommentare (RSS) | TB | PL | einsortiert in:

Very bad Bread Baking Buddy, sorry BBB's!

bad BBB Buddy Oh yes! I have been bad lately with baking and cooking and even more with blogging about it! In fact I was a very slack food blogger too the past few weeks. :( Not that I chose to do so on purpose but life just swaped me away and I was far more away from my PC and my kitchen as I wanted too. Well there was some cooking in the kitchen tho mind you but nothing much worth to take pictures of or even write about! I did make the gorgeous Ensaïmadas and they were as good and delicious as everyone said BUT I never got around to get the pics from the camera to my PC and then write up a blog entry in time to be a Bread Baking Buddy like all the others did. *sigh* Ensaimadas Ensaimadas Ensaimadas And now I will be a bad BBB Buddy again 'CCause I will not be able to bake the wonderful "no knead hearty seeded glutenfree bread" our gorgeous - THE Breadchick - Mary announced as this months challenge. I could not find tapioca and flaxseed flour easily around here and am lacking time to go search any further :( There has been an unexpected turn to the worse and then a loss in my family, so the past 4 weeks were no fun at all. Life got topsy turvey all over and some day I think I can not handle anymore. So I guess it will remain a bit more quiet around here for some more time 'till I've dragged myself back to "normal".
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Anyway do not forget to visit the most gorgeous bunch of Bread Baking Babes (if they are not already on your daily blog list) - they are always worth a visit!

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)

Astrid 30.03.2010, 16.43| (2/0) Kommentare (RSS) | TB | PL | einsortiert in:

Blog-Event-LIII: Weiß wie der Schnee

Blog-Event-LIII: Weiß wie der Schnee (Einsendeschluss 15. Februar 2010)

My lovely English readers pleases scroll down a bit for English version! Wow, lang lang ists her seit ich das letzte mal ein einem Event beim Kochtopf teilgenommen hab! Entweder mir is nix eingefallen zum aktuellen Thema oder ich hab schlicht und ergreifend mal wieder die Deadline versemmelt... Aber diesmal, diesmal hab ich's geschafft! Beim Lesen durch meine Lieblingsblogs bin ich bei diesem Eintrag hängen geblieben und dachte mir: Cool! Suppe und weiss ist sie auch noch, die Idee merk ich mir! Daraus ist dann eine Suppe aus geröstetem Karfiol geworden. Mmmmmh und lecker war sie auch noch! Roasted Cauliflower Soup
1 mittlerer Kopf Karfiol 2 grössere Kohlrabi 4 Knoblauchzehen 2 weisse Zwiebel 2 kleine Erdäpfel 2-3 EL Olivelöl Salz und Pfeffer 500 ml (oder mehr) Gemüsefond
Im vorgeheizten Rohr das in halbwegs gleich grosse (nicht zu klein) Stücke geschnittene Gemüse auf ein Backblech legen, mit Olivenöl beträufeln und 180° 20 Minuten rösten. Gemüsefond aufkochen, das geröstete Gemüse pürrieren und den Gemüsefond langsam unterrühren, bis die Suppe die gewünschte Konsistenz hat. Ich mag solche Suppen lieber etwas breiiger und nicht allzu dünn, meine Familie hingegen mag sie lieber dünnflüssiger... kann man aber je nach Geschmack anpassen. Mit Salz und Peffer abschmecken und je nach Gusto würzen. Schmeckt herrlich! Ich konnte mich gar nicht losreissen und hab über den Tag verteilt immer mal wieder aus dem Topf gelöffelt...
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I haven't participated in this German Food Event for quite a while for several reasons, mostly because I simply missed deadlines... When I recently was reading through my favorite blogs, I was stuck with this entry and I thought: Cool! It's soup (which I love) and knows it is white too which is the theme of this event, this idea I should follow! I tweaked the recipe a bit and ended up with a "Roasted Cauliflower Soup". Mmmmmh and tasty it was too! Roasted Cauliflower Soup
1 head cauliflower, middle sized 2 kohlrabi, large 4 garlic cloves 2 white onion 2 small potatoes 2-3 tablespoons olive oil salt and pepper 500 ml (or more) vegetable stock
Preheat oven, place veggies (cut into not too small pieces) in a baking pan, drizzle with olive oil and roast at 180°C for 20 minutes. Bring vegetable stock to boil, purree roasted vegetables and stir in vegetable stock slowly until the soup has the desired consistency. I like these kind of soups rather mushy and not too thin, my family, however, they prefer a thinner version ... But you can do that to your liking. Season with salt and pepper to your individual taste and flavor. It tastes wonderful! I could resist and spooned throughout the day every now out of the pot ...

Astrid 15.02.2010, 16.29| (9/0) Kommentare (RSS) | TB | PL | einsortiert in:

Weekend Cat Blogging #245

wcb LB has given hosting duty over to his Mom Mary this time and so war doing we - at least partly. Mary wrote a wonderful post about unconditional love and boy she speaks directly from the bottom of my heart. When the boys first came to live with me we had a rough time. They came from very bad living conditions and were shy and not acting like the young kittens they still were at the age of 1 and 1 1/2 years. But despite all this after a few days of acclimatization they showed me what unconditional love really is: Kashim and his rumbling purrs near my ear every night when he insists on sleeping at his special spot near my head. Othello with his sweet face and every so gentle paws tapping my face in the morning when he decides it is time to get up or even wake up and snuggle with him presenting me his sweet dotted tummy to snorgle and nuzzle. Both of them knowing when I do not feel too well or am stressed and need some extra kitty love! Not to forget our newest addition: Sally. She is a sweet little cuddle bug and would sleep with me under the covers, rested on my chest throughout the night... what else can you wish for or dream of? Love can be trusting, ever lasting and without any question - if you are loved by a cat! I cannot imagine to be without them... I know there will come a time in my life when this sentence will cause the most heartfelt pain I ever met.... but for now I just feel thankful to be loved. Thanks Momma, now grabbing back the keyboard for some belated wishes for two of our oldest friends: Happy Birthday Willow, Happy Gotcha Day China Cat! We loves you!!

Astrid 14.02.2010, 19.39| (3/0) Kommentare (RSS) | TB | PL | einsortiert in:

Happy Valentine's Day!

Happy Valentine's Day Gree To my lovliest Wifeycat:
Valentine, O, Valentine I'll be your love and you'll be mine, We'll care for each other, rain or fine and in 90 years we'll be 99.
love you more than words can say, your husbandcat Othello
*************************** To all our friends near and far and at the Rainbow Bridge we say: valentine

Happy Valentine's Day!

We love you all! Kashim, Othello and Salome

Astrid 14.02.2010, 13.32| (6/0) Kommentare (RSS) | TB | PL | einsortiert in:

Happy Birthday Sophia!

Happy Birthday Sophia

Dear Sophia, we all wish you the very bestest of Birthdays, may DKM be to your every wish today and worship you as you deserve! We love you! Let's have a niptini to many many more Birthdays we can celebrate with you! love, Kashim, Othello and Salome

Astrid 14.02.2010, 11.21| (2/0) Kommentare (RSS) | TB | PL | einsortiert in:

Happy Birthday Daisy!

Happy Birthday Daisy Dear Daisy, we hope you have the bestest birthday ever! With lots of snuggles and love and presents too! Not to forget piles of treats! We loves you!!

Astrid 10.02.2010, 07.09| (7/0) Kommentare (RSS) | TB | PL | einsortiert in:

Happy Purrthday Bonnie Underfoot!

Happy Purrthday Bonnie! It's Bonnie Underfoot's Purrthday today. We miss her! She ran of to the Bridge in May 2008 and left behind her Man, Tabbymom Jen, her Boy and her brofur Victor Tabbycat. She was our friend and we are still thinking of her! We hope life is great at the Bridge and she is enjoying it lots! We take this day to remember all our furriends who ran off to the Bridge far to early! Wait for us, we will meet again!

Astrid 09.02.2010, 09.23| (4/0) Kommentare (RSS) | TB | PL | einsortiert in:

Monthly Mingle | Choc Brioches

Monthly Mingle Jamie is hosting Meeta's Monthly Mingle this month and the theme both girls chose is wonderful. What could you wish more for than chocolate and bread in one event? When I was thinking up what to prepare for this event I first chose a recipe for Chocolate Swirl Bread but after the second fail bake I decided to bake something I am more familiar with. Since my secret supply of brioche in the freezer was diminishing too I decided to bake a tweak of my favorite brioche recipe. Choc Brioches And they really turned out to be little cuties:
20 gr fresh yeast 1 large egg 250 ml milk 75 gr butter 500 gr white spelt flour 75 gr honey 1 pinch of salt 3-4 tbs cocoa or shredded dark chocolate
I warmed the milk in a bowl with the butter then added 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! Cover and let rise until doubled (normally about one hour). Preheat oven to 200°C. Choc Brioches 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 or egg wash before they go into the oven. Bake in the oven for about 20 minutes. Choc Brioches When they come out of the oven you can brush them with some additional melted butter but since I like to eat my brioches with butter and jam anyway I skip this step most of the time...
Choc Brioches Thanks for hosting Jamie! This is also goes to Susan's Yeastspotting this week.

Astrid 07.02.2010, 19.43| (2/0) Kommentare (RSS) | TB | PL | einsortiert in:

Easy Like Sunday...

DSC_1377
Peek a Boo - I see you!
DSC_1378

Astrid 07.02.2010, 17.34| (7/0) Kommentare (RSS) | TB | PL | einsortiert in:

Weekend Cat Blogging #244 | Come join us!

WCB #244 hosted by us! So we are hosting WCB this weekend - together!! Momma made us to do it together! If you want to join in the fun, please leave a link to your cat related post in the comments below and we will add you to the roundup Sunday evening at the latest!!! For newcomers: All you have to do is blog about your furbaby and leave the link in the comments! Optional: Come back as often as you like to visit all the others posts about their babies! ;o) It's fun, promise! COME PLAYPLAYPLAY!!!! thanks and purrrrrrs, Kashim, Othello and Salome WCB #144 1 WCB #144 2 WCB #144 3
  • Ritzi says: I sleep with the kid, she I tolerate although I tend to shy away when she is running around like a wild child. Meowza not so much. If I can't be only cat, I aim to be the boss around here. Sally might need to go and talk some word with Ritzi. *smooooochies* to Meowza!
  • Tiny little feetsies need freedom they don't needz to be bathed by Mooooooms!
  • Patchouli thinks that it might be just a little too bright outside.
WCB #144 4 We think we included everyone we received a comment from. If your link still is missing please leave us a comment and we will try to add you as soon as Momma lets us paw at the PC again!! *kissies*

Astrid 05.02.2010, 15.50| (14/0) Kommentare (RSS) | TB | PL | einsortiert in:

Carnival of the Cats #307 | Round up online now!

Welcome to the Carnival of the Cats! ME is Salome and ME is your hostess for this edition. ME hopes you will like it. Do you wanna come and play bathtubehockey wif ME later? PLAYPLAYPLAY!!

CotC 01

  • Hakuna looks on attentively, casting a glowing eye upon She Who Must Be Obeyed as she enjoys a little evening Facebookage.
  • Catschka was found dead today outside her building. It turned out she was hit by a car :( We are so very sorry for your loss and send the best healing purrayers your way!!
  • Munchkin sez, Hay, da boyz are usually the star of da show and it's not fair! We girlz iz just as cute! It's our turn to be the stars, right, Amber?
  • The youngest feline denizen of The House of Chaos decided not to be outdone and came home with an impressive piece of... boiled bone. Well done little hunter.

CotC 02

  • Blogging will be light at watermark and we send hugs to you sbpoet!
  • To Ruse and Audace, everything is a potential toy! Ruse especially enjoys the box that my new wireless mouse and keyboard came in! It's shaped just right.
  • Maddie says: I'm going to explain this again. Sun + Bed = Warm. Warm = Happy Cat. Got it? This kitty does NOT do cold. Are we clear?
  • Luna obliged with some cuteness for a photo series. She really is a fantastic photography model, when she chooses to be.
Now this concludes this weekend's carnival. ME hopes you liked it and ME says: thank you all for playing along!! Uh Oh and speaking of playing. DO WE PLAY NAO???!?!?!?!?

CotC got lost We are so sorry that some entries to this carnival seemedd to haven been eaten in cyberspace alongthe way to the CotC inbox. ME is particularly sad that Meowza's and Miz Mog gotted lost. ME apologizes!! ME apologizes a second time for taking so long to update the festival, but we could not log in to the bloggie for the past few days and Momma was trying to figure out what the problem was...Now we is back online and we updated!

P.S. We know that Nikita's entries got lost too but haven't yet received his entries... If anyone else is missing his entry please let us know!! k?
http://iinfidel.com/2010/01/26/tummy-tuesday/

Astrid 01.02.2010, 23.03| (7/0) Kommentare (RSS) | TB | PL | einsortiert in:

Naan

The Bread Baking Babes presented us with the first challenge of 2010: Naan. This month Lynn of Cookie Baker Lynn was Kitchen Hostess of the Month and came up with the recipe for this gorgeous bread. Since we were planning the family birthday come together for Mrs Q.'s and Mr T.'s Birthday this Saturday we came up with the idea to use the naan as starters for the family lunch. Making Naan We made plain Naan and topped them with smoked salmon and prosciutto and Grana Padano. They were a big hit. I planned to make them quite small since they were supposed to be served a starters but then they puffed too much and turned out bigger as expected ;) No big deal tho, we cut them in quarters and they were simply delicious!! Making Naan The dough was wonderful to work with and quite easy and quick too. Loved the texture of the bread too. Unfortunately I have no pics of the finished Naan since I was in the kitchen finishing the last batch while the others already were nibbling on the first batch of starters. I believe that one of the others made a pic and as soon as I get hold of it I will show it to you here. Please visit all the gorgeous Bread Baking Babes:

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)

Astrid 25.01.2010, 17.35| (5/0) Kommentare (RSS) | TB | PL | einsortiert in:

Weekend Cat Blogging #242 - Farewell Hamlet

This week's WCB is hosted by  Nikita Cat on his very own blog. Thanks Nikita for hosting! Originally we wanted to share how Kashim stoled Sally's sleeping spot:
WCB #242
But now very sad news have reached us: Dear Hamlet one of Anne's (from Anne's Food a fellow foodblogger of Momma) passed away today very unexpected. We are so sorry Anne and family. Our bestest puurrrs and hugs and thoughts to you all!
Farewell Hamlet
Farewell Sweet Hamlet! Until we meet again at the Rainbow Bridge!

Astrid 22.01.2010, 16.23| (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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