Paulchens FoodBlog & the Three Tabbycats united

Monthly Mingle | Small Bites - Round Up

MM Feb 2011
First of all: Sorry for making you wait so long for this round up! Since the beginning of March I have been feeling ill. I was fighting the flu ever since - feeling better for a few days, then being back to bed, high fever and sore lungs etc. again. Right now I am feeling better but not yet back to my old self, getting tired very easily but I hope it will be better soon.   "small bites for your loved ones" was the theme I chose for this round of Monthly Mingle! Oh yes and you really gave the best treats to me. So many wonderful little bites - sweet or savory! I really wished I was able steal a bite here and there while I was reading through all these yummy submissions! I found myself some favorites and some new ideas I soon will be enjoying here in my little kitchen for sure. Please follow me on this journey through indulgent yummyness! Just klick the pics below to find your way to the blog post of each Monthly Mingler!
lick my spoonWhite Chocolate Mousse - Swapna`s CuisineChestnut Fondant Bundlets with Chocolate Ganache - Jamie (Lifes a Feast)Mini Choco Truffles - CindystarOrange Posset & Orange Shortbread - Curry Leafcuor di mela - briiblogApple-Crumble - cook like a bongBaby Cup CakesValentine dessert-Light vanilla cake and fruit custardcucumber & mangetout canapesEggless Chocolate CupcakesNigroni - the beauty of lifeWhite chocolate and mint mousse - my custard pieKhrushchev Pink Praline Strawberry-Mascarpone-Parfait - eCurryCrêpes with figs and white wineChocolate TrufflesOrganic Rava Idlis with Sambar and ChutneySticky Toffee PuddingIna Garten's Bechamel sauce and GnocchiBittersweet Chocolate Truffle MousseBaked Mini Pita Chips_By Poonam Phatak Heart Ravioli alla Vodka SaucePeas Pulao with brown rice
If - by any chance - your submission is not included in the round up above I swear the internet gnomes and trolls might have eaten it and I didn't receive your email! Please just drop me a line with your link and I will include you asap! thanks in advance! xoxo

Astrid 01.04.2011, 11.21| (6/0) Kommentare (RSS) | TB | PL | einsortiert in:

Weekend Cat Blogging #303 - hosted here!

WCB #303 Oh cool, can you believe we are participating AND even hosting Weekend Cat Blogging again? Well, you could say blame it all to Momma but to be honest she has had some rough weeks behind again. First she gotted sick with the flu, then when she was all better she worked off the backlog at work and now is is back down with the flu again, backlog at work piling up again, yadda yadda ... you gets the message! As far as we can tell this 2011 year is not our favorite... it has a LOT of room for improvement! A LOT!   Aye, besides from all that whining: As I said before we are hosting this weekend so please feel free to leave your link in the comments and we will include you in the round up later this weekend!   Besides from being happy about hosting and stuff we also has a major sad:

Fridolin - one of our eldest WCB Buddies has left for the Rainbow Bridge on March 18th! His Mommy is a fellow Food Blogger of your Momma and is very sad to be now left without him. Miz Rosa, we are sad too that we no longer will see all those lovely pictures of Fridolin's sweet face and handsomeness in your WCB posts but we hope that you and Maruschka will still join us. *hugs and many many rumbling purrrs*

WCB #303 - RIP Fridolin ********************************* WCB #303WCB #303  
  1. There is a lot going on at Catsperella's - be sure not to miss it!
  2. Samantha and Clementine are doing a high five game,... or not?
  3. A mistake? Find out at Gattina's.
  4. Judi is remembering Butch this weekend. Yes we too think that the cats we need find us somehow.
  5. Amar and Luna are very busy these days, but they never miss WCB!
  6. The Last pic is of our dear friend LB - he is our special guest today. He does not get to blog much lately and had to step back from hosting WCB this year. All we want to say is: LB and Mom Mary (THE Breadchick) we miss you!
  WCB #303 RIP Scrappycat We are sad beyond words to learn that Scrappycat at Sidewalk Shoes also went over the Rainbow Bridge - she will be dearly missed! Our heart goes out to her Mom!

Astrid 25.03.2011, 13.53| (10/0) Kommentare (RSS) | TB | PL | einsortiert in:

Rewena Paraoa

It's March already! How time flies! March is one of my favorite months of the year 'CCause it means that we celebrate St. Patrick's Day! Being an Irish at heart this always marks something special in the year for me... But as sad as it is to say:  St. Patrick has noting to do with this months BBB Bread! That's not bad though. Mind you! This month's bread was chosen by our gorgeous Babe Lien and I have to say I loved it!! ...come to think of it maybe it has an Irish touch though 'CCause it is made with the help of potatos... ;o)   So back to bread baking and BBB: Lien is serving as our lovely Kitchen of the Month - Thank you Lien! For all the Bread Baking Buddy Details please look at her site!   This month's bread was fun to bake for me. The starter worked fine and then the dough was like a charm too. It even behaved when I had to bake it free form as required and even the stenceling didn't end in a disaster as I feared at first.

Rewena paraoa (Maori bread) (makes one large loaf)

Rewena is the Maori term for the fermented potato mixture used as a raising agent to make this effect it's a type of sourdough. It's difficult to find the exact history of this bread, but it has been suggested that a flat unleavened bread was made with ground-up bullrush plant and water, baked over hot rocks. Traditionally, rewena is baked for large gatherings and the loaf is simply torn apart for sharing amongst friends and family. I have added a little fresh rosemary for flavour because this bread has little salt and can be bland. Stencilling the iconic New Zealand silver fern onto the loaf by dusting with flour and baking gives this loaf a truly New Zealand identity. This rewena needs to be made two to three days ahead.
  Rewena 100 g potato, peeled and thinly sliced 165 ml water extra water 165 g strong bread flour 1 tsp liquid honey Dough 400 g strong bread flour (I used white spelt flour) 1 tsp salt 20 g liquid honey 1/4 tsp instant active dried yeast 1 1/2 tablespoons fresh rosemary leaves, roughly chopped 150 ml water 330 g rewena, as above additional flour, for dusting 4 - 5 ice cubes, for creating steam in the oven
  1. To prepare the rewena, place the potato and water into a saucepan and then boil until the potato is soft, leave the lid off. Mash the cooked potato in the water and add extra water until you have 250 g in total. Put into a bowl and cool until lukewarm. If the mashed potatoes are too hot, it will cook the starch in the flour. Mix in the flour and honey to make a soft dough. Cover with plastic wrap and set in a warm place until the dough ferments. After one day you'll see a few bubbles on the surface, after two days a lot. You can use it after two days or up to three, if you'll leave it longer it'll be over its strongest point. Rewena Paraoa
  2. To make the dough, put all the ingredients into a large mixing bowl and, using a wooden spoon, combine to form a soft dough mass. (You may need to adjust with a little more flour or water.) Knead the dough in the spiral mixer for 8 -10 minutes (starting on speed 1 or 2, halfway on speed 3) until the dough (almost) clears the sides and the dough is smooth and elastic. Rewena Paraoa
  3. Place the dough into a lightly oiled large bowl, cover with plastic wrap and leave in a warm place. Once the dough has almost doubled in size (this will take approximately 1 hour), tip the dough onto the bench dusted with flour and gently knock it back by folding it onto itself three to four times. Return the dough to the lightly oiled bowl, cover with plastic wrap and leave for a further 30 minutes in a warm place.Rewena Paraoa
  4. Fold the dough to form a large rectangle. This doesn't need to be exact, just as long as it's tight and compact. Place on a baking tray lined with non-stick baking paper and cover with plastic wrap. Allow to prove for approximately 60-120 minutes, depending on room temperature. Rewena Paraoa
  5. (optional) Cut a silver fern-leaf or Maori moko design stencil out of stiff paper. Remove the plastic wrap from the dough and place the stencil on the dough's surface (I sprayed the stencil with grease, otherwise it would have got stuck on the dough), then with a fine sieve filled with a little (white rye) flour, lightly dust flour over the stencil so you are left with a pattern on the loaf. Carefully remove the stencil. Using a sharp knife or razor blade, cut around the edge of stencilled pattern. Rewena Paraoa
  6. Preheat the oven to 220ºC with a baking tray or baking stone inside (the stone should really be hot!) and a small ovenproof dish on the bottom shelf. Place the loaf in the oven and quickly throw 4-5 ice cubes into the small ovenproof dish and close the oven door.
  7. Bake for 10 minutes and then turn the tray around, reduce the oven temperature to 200°C and bake for a further 20-25 minutes, or until the crust is a dark golden brown and the bottom sounds hollow when tapped. Remove from the oven and place on a cooling rack. Rewena ParaoaRewena Paraoa
(adapted from: "Global Baker" - Dean Brettschneider)  


Please visit my fellow Bread Baking Babes to see how their Rewena worked out: 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 16.03.2011, 09.49| (11/0) Kommentare (RSS) | TB | PL | einsortiert in:

Weekend Cat Blogging #300

weekend cat blogging #300

We have not been posting a Weekend Cat Blogging post for quite a long time now and we doubted that we would today... Miz Mog and Meowza are hosting this weekend, be sure to head over to Miz Mog's blog to see the roundup of blogging kitties that already participated! Thank you for hosting this weekend Miz Mog and Meowza! *kissies from Sally*
Momma has been down with the flu since Wednesday evening and since she has been throwing up 4 times today and was saying a lot of bad words we doubt she will be going to work tomorrow! We have been nice kitties and tried to keep her warm and fuzzy and all but she isn't easy to care for. We even offered her our cat grass to help hjer upset tummy but she refused to eat some. *sigh* As you can see in the pic above we did our best to keep her down in bed by snuggling on her. It took all three of us to keep her in bed!!  She is really cranky when she is sick. The awesome man came by and brought groceries and stuff and cared for us too - giving us crunchies and treats and even played the feather-on-a-string game with Othello and Salome...

weekend cat blogging #300

...oh speaking of Salome: she is sending this special greeting to Meowza along with a gazillion of nosekissies!
we hope you all had a great weekend! xoxo Kashim, Othello and Salome

Astrid 06.03.2011, 19.53| (2/0) Kommentare (RSS) | TB | PL | einsortiert in:

Happy Anniversary Bread Baking Babes! *woohoo*

Happy Anniversary Babes!

I feel so bad that I was not on time to celebrate with you all on the 16th... well life you know :( I just couldn't find the time to write up my post and publish it. Now I am sitting here at the beginning of March looking back at all your joyous posts and feel like I am not even eligible to sit in the back bench of our virtual kitchen classroom anymore... *whispers to Mary: is there anything left in that particular bottle?* *sigh* I will not bother with promising to be a better Babe or be on time or anything... I guess I just need to take life like it runs up and make up the best with what I have... BUT - a big BUT considering the time budged for baking and taking pics this past month: I DID bake some of the breads of our past three years... when I settled down to write up the teaser post we did for Feb 1st I thought I would never be able to settle down to baking even one of those 'CCause I simply could not decide WHICH ONE... Somehow I began with baking Ilva's Italian Knots - I've made them ever so often since she first challenged us with this recipe that I only realized that I was baking a BBB Bread when they finally came out of the oven...

3 Years Bread Baking Babes - Italian Knots

Then I needed something sweet to soothe my soul and Monique`s Sûkerbôlle came to my mind and I remembered how I loved it and how surprised I was about how all this big sugar chunks added something unique to the final bread...

3 Years Bread Baking Babes - Sûkerbôlle

I ran out of my very special treats for weekend breakfast so I decided on baking a batch of Katie's Croissants - to have them ready in the freezer if in need of some immediate soothing... Oh how wrong I was!! The first batch of these went right into my tummy without even thinking of being a second in the freezer... Meanwhile there are some in the freezer as well - proofs my strong will doesn't it ? *giggles*

3 Years Bread Baking Babes - Croissants

And last but not least - since I was put of bread again anyway and simply because I love love love this Bread I baked Görel's Brunkans Långa.

3 Years Bread Baking Babes - Brunkans Långa


Thank you Babes for the past 3 years that you welcomed me every month in your kitchens either as Buddy or now as your fellow Babe and thank you for all that wonderful breads we baked together!

I love you! xoxo


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 01.03.2011, 15.25| (2/0) Kommentare (RSS) | TB | PL | einsortiert in:

Bread Baking Babes - 3 Years of baking bread, embroidered panties, love and laughter...

The Bread Baking Babes

It all started in 2008! A loose but soon tight knitted group was formed and we called ourselves the Bread Baking Babes.

The Original Babes are Notitie Von Lien (Lien)My Kitchen In Half-Cups (Tanna)Bake My Day (Karen)Cookie Baker Lynn (Lynn),I like To Cook (Sara) ,A Fridge Full Of Food..And Nothing To Eat (Glenna)Lucullian Delights (Ilva), Grain Doe (Gorel)The Sour Dough (Mary aka Breadchick)What did you eat? (Sher)Living On Bread And Water (Monique)Thyme For Cooking (Katie)

I met the Bread Baking Babes and their wonderful blogs in 2008 when my dear friend Sher was serving as the Kitchen Babe of the Month... Sher encouraged me to step out of my comfort bread baking zone and tame the Poilane-Style Miche - I was introduced to a whole new world of sourdough, seed starters, barm and firm starter...

Guess what? I HAD FUN!

So you can say the BBB gave me my bread baking mojo and ever since then I followed them from month to month as a Bread Baking Buddy, ever so proud if the featured bread turned out as desired...

Since we are celebrating our 3 year-Babeaversary we decided to tease you with all the gorgeous breads we have baked during the past 3 years - here they come:


BBB Breads 2008

Here are the first breads we baked in 2008.
The links will take you to the Kitchen of the Month and the recipe of the hostess.

  • February
    - Karen Royal Crown Tortano (in Dutch) and in English
    - my version, I was quite pleased with this one - one of my favorites...
  • March
    - Lien Coccodrillo Carol Field's The Italian Baker 
    - my version, *laugh* oooh yes THE CROC - this one really scares people, but once you braved up to tame the Croc you won't regret it I promise!!
  • April
    - Tanna Sullivan Street Pizza
    my version, mjam! You need to try this one!!
  • May
    - We remember Sher who passed away July 20 2008 - Poilane-Style Miche
    - my version, this one will always be special to me... 'CCause I loved the taste and it introduced me to BBB
  • June
    - Mary Breadchick's Dark Onion Rye
    - my version, my second attempt at sourdough - and it worked out well. one of my favorites too!
  • July - in memory of Sher; this month we made something from her blog, something that reminded us of the warm and witty personality Sher was. The news of her passing shocked us. She is our Angel Babe.
  • August
    Ilva Whole Wheat Pita
    my version, pita - never made pita myself before and it was so surprisingly delicious!
  • September
    - Monique Sûkerbôlle
    - my version, mmmmmmh I looooved this bread. So yummy, never ever thought of putting sugar cubes into a bread dough...
  • October
    Sara Challah
    - my version, the Challa, yes I still remember this baking experience in horror, if you are in need of a big laugh, just go read my blog post ... LOL
  • November
    - Görel The Rosendal Crisp Bread
    -  my version, yummy! loved them and made them several times ever since!
  • December
    - Lynn Yule Wreath
    - my version, Lovely and very festive bread - works in both versions: sweet and savoury!


BBB Breads 2009

More Babe Bread Baking in 2009!
A few changes in the Babe lineup. The links again will get you to the Kitchen of the Month and the recipe of the hostess.

  • January
    - Katie Croissants
    - my version,  it takes a little effort, but it's worth it, you will get crunchy, fluffy croissants you'll love!
  • February
    - Tanna Pane ai Cinque Cereali con Nod (Five-Grain Bread with Walnuts) 
    - my version, very nice bread I liked it, not one of my favorites but my parents loved it!
  • March
    - Sara Pane Francese
    - my version, this one was, like the challa, not one of my biggest successes... I thin I should redo this one, now that I have more experience in bread baking...
  • April
    - Mary Ethiopian Injera
    - my version, this one by the way challenged me to find "teff" flour -oh and really challenges you to make a working starter!! It was an unusual experience to me - but I liked the flavor very much!
  • May
    - Ilva Pane di Pasta Tenera Condita (Italian Knot Bread)
    - my version, after the Injera experience of the month before I was so relieved to find out what a charm those knots were! I have baked them a lot of times since and they never fail to charm me! Absolutely favorite for me!
  • June
    - Lien Asparagus Bread (in English and Dutch)
    - my version, yet another challenge: I really really do not do asparagus! But being the gorgeous Babes they always find you a way of bowing out of unloved ingredients... and then the bread was really good!
  • July
    - Natashya Sukkar bi Tahin (Beirut Tahini Swirls)
    - my version, YUM!
  • August
    - Görel Russian Black Bread
    - my version, if you love dark breads like I do you need to try this one. Rye and sourdough what a perfect combination!
  • September
    - Karen Chinese Flower Steam Buns
    - my version, here in Austria you would not particularly think of "bread" when you see these little gems... but they are yum nonetheless!
  • October
    - Gretchen Tanta Wawa (Peruvian Bread Babies)
    - my version, Bread Baking Babes baking Bab(i)es... how cool is that? Sweet and fluffy - a perfect breakfast treat!
  • November
    - Monique Brioche Mousseline
    - my version, yes you figure -  the end of 2009 the Babes were a bit on the sweet side! BUT do not miss this brioche! Never had a brioche as tasty as this!
  • December
    - Katie Viennese Striesel
    - my version, Katie really brought a smile on my face when I saw her choice: Viennese Striezel! How cool is that? Perfect for KaffeeKlatsch around the BBB tables...


BBB Breads 2010

It continued in 2010!
With a few new Babes (including me YAY!) but original Babes never forgotten.
The link will get you to the Kitchen of the Month and the recipe of the hostess.

  • January
    - Lynn Curried Naan
    - my version, if you ever had Naan, there simply is nothing I can add then bake them!
  • February
    - Karen Ensaimada
    - my version, loved these too. kinda unusual in taste but once you digg into them you gotta love 'em!
  • March
    - Mary Gluten Free No Knead Hearty Seeded Sandwich Bread
    - my version, sooo this is the only bread so far I had to bow out of baking 'CCause I could not find the flours requested and could not think of any substitute yet... sorry Mary!
  • April
    Sara Potato Bread with Chives
    - my version, I love Potato Bread and chives . so why not combine them? Give it a try you will love it!
  • May
    - Natashya Tunisian Spicy Breads
    - my version, I KNOW I made them and I remember taking pics but somehow I guess I forgot to post? *sigh*
  • June
    - Lien Korni (in English and Dutch) 
    - my version, this is my kind of bread. I loved it. One of my favorites too!
  • July
    - Lynn Yeasted Sprouted Wheat Bread (from "The Laurel's Kitchen Bread Book" by Laurel Robertson) 
    - my version, THIS was my first bread I baked as an official BB Babe!! Oh and Lynn pushed us to our limits with this one. It turned out unexpectedly good tho!
  • August
    - Tanna Sweet Portuguese Bread
    - my version, oooh I loved this one too! so sweet and fluffly. Loved it plain, warm with some butter :o)
  • September
    - Görel Brunkans Långa
    - my version, ok after the croissants, the Italian knots this might be the most often baked bread I made of all the BBB Breads. MY absolute favorite!!
  • October
    - Elizabeth Broa: Portuguese Corn Bread
    - my version, I do not fancy corn bread to much - maybe because it is not very common around here. But I liked Elizabeth's version.
  • November
    - Susan Cornucopia
    - my version, ups another one I still need to write up the post for! Bad Bad Babe!!
  • December
    - Ilva Taralli Pugliesi
    - my version, Lovely! I love to nibble them away while watching TV or working on the PC in the evening! Along with the Rosendal Crisp Bread it's one of my favorite home made "crunchy treat"!

*** *** *** *** *** *** *** *** *** ***

Why are we showing off all these baked Goodies you might ask?

Because on Feb 16th, our usual BBB posting day, we will celebrate our 3rd Babeaversary with a trip down Memory Lane...

Which one do you think we will chose to bake?

*** *** *** *** *** *** *** *** *** ***

My fellow Bread Baking Babes are:

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 (Babe on part time Hiatus) | Notitie Van Lien - Lien | The Sour Dough - Breadchick Mary (Babe on part time Hiatus) | Thyme For Cooking - Katie (Babe on Hiatus) | Wild Yeast - Susan

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

Astrid 01.02.2011, 00.01| (3/0) Kommentare (RSS) | TB | PL | einsortiert in:

WHB #268 - The Round Up!

Welcome to Weekend Herb Blogging!

I am proud to be your host this weekend and you will see, we have some really nice and yummy entries this week.
Join us in our journey around the world! Luscious and Yummy!

Thanks to all of you who joined us in Weekend Herb Blogging this weekend and many thanks to Haalo for giving me the honor of hosting again!

WHB #268 1

WHB #268 2

WHB #268 3

WHB #268 4

These are all entries I got so far - as I am going to bed now, do not hesitate to still send in your entry if you are running kind of late,... I will add you to the round up as soon as I am awake tomorrow morning!

If you already sent your entry and it does not show up here please leave me a note... maybe it got lost somewhere in cyberspace... :o)

Hope you had fun strolling through this weeks Weekend Herb Blogging Deliciousness!

Astrid 30.01.2011, 20.20| (4/0) Kommentare (RSS) | TB | PL | einsortiert in:

Bread Baking Buddies

Ladies, Ladies, Ladies!

When I announced this month's BBB Bread recipe as it was my duty as Kitchen Babe of the Month I didn't expect many of you to bake along with us as Buddies.

For one spelt isn't a very common flour everywhere, even more as I asked for the use of whole spelt and spelt flakes. Second whole grain bread isn't too popluar as well, but you guys really surprised me!!

And I am so happy you all did bake with us!!

The feedback on our Facebook group "Bread Baking Babes and Friends" as well as in my private inbox was so nice and overwhelming. You all made me happy!

Now let's see all those gorgeous breads:

These are all Buddies I know of so far - if you have baked with us this month and I missed your blog post, please just let me know in the comments below and please also leave your email address - I will ad you to the list as soon as possible.

Thanks for baking with the Bread Baking Babes - you all were great Buddies!

P.S. Watch out for a new BBB post on February 1st - you will be surprised!

Astrid 29.01.2011, 23.38| (0/0) Kommentare | TB | PL | einsortiert in:

Come Mingle with me! - Monthly Mingle 02.2011 "Small Bites"

Hello & Welcome!!

I am so proud that Meeta allowed me to host one of her famous Mingles!

When Meeta asked me what theme I chose I wasn't quite sure on what kind of theme to decide, but then 2 things nailed it right down for me: February and Valentine's Day!

You know February is my Birth Month (yes, I am an  Aquarius - who would have guessed?) and at the same time it is also the month Valentine's Day is celebrated!

So what came to my mind when I was deciding on a theme for the February Mingle:

"Small Bites - Soul Food for your Loved Ones"

Just imagine a Valentine's Dinner served in small glasses or on spoons to be fed to each other, with candle light and nice romantic music... - That's what I was thinking... Little luscious, sinful, heavenly bites - sweet or sour, savory, hot - whatever flavor you can imagine or like best!

Risottos, soups, macarons, petit fours, chocolates, ... whatever comes to your mind and can be served in small glasses or on (serving) spoons or even other small dishes is welcome! The only limit is your imagination...!

I'd be more than happy if you surprise me for my Birthday with lots of suggestions for a luscious and seductive Valentine's Day Dinner.

*** *** *** *** *** *** *** *** ***

Here's how it this Montly Mingle stuff works:

  1. Create a dish that fits the theme as described above.
  2. Post about it on your blog until February 28th (entries must be in English, please).
  3. Your creation must exclusively be prepared for the current Monthly Mingle and cannot be submitted to any other blog event.
  4. You must provide a link to the MM page and this announcement post and send the details to me (see below).

*** *** *** *** *** *** *** *** ***

[contact-form 2 "Monthly Mingle Submission Form"]

Astrid 29.01.2011, 22.23| (2/0) Kommentare (RSS) | TB | PL | einsortiert in:

Hosting Weekend Herb Blogging #268 this week!

Hi Weekend Herb Blogger!

I am proud to announce that I am hosting WHB #268 this week.

I am looking foward to receive lots of your yummy blog posts.

To participate just send me an email with

  • your name
  • your blog name
  • name of your dish and featured herb
  • link to your blog post
  • a pic or graphic no larger than 600x400

Not familiar with WHB? Look here at Haalo's!

Astrid 26.01.2011, 15.53| (1/0) Kommentare (RSS) | TB | PL | einsortiert in:

Hildegard's Spelt Bread

Hello and welcome to my kitchen!

BBB Logo Januari 2011 This Month I am proud to announce that this humble blog an I were serving as the KitchenBabe of the Month for the ever gorgeous Bread Baking Babes! It took me quite a while to figure out which bred recipe to chose... so I grabbed my bread books and flipped through the pages eagerly seeking the perfect bread for my fellow Babes to try... I tell you somewhere during all this flipping and reading I nearly got desperate... why is it so difficult to decide on ONE recipe? Then our Breadchick Mary came to rescue me:  Since I really wanted to give "my bread" a kinda personal touch I thought of what is "typical" for me,... and I remembered Mary calling me "the alternative flour Buddy" in one of her comments here on the blog since I always substitute wheat flour to spelt flour wherever it is possible... there it was: the bread had to be SPELT Bread!! Spelt always very easily leads my thoughts to Hildegard of Bingen 'CCause through her doctrines of  "healing and healthy living" and books I first came to notice spelt (and a lot of other things too by the way)... so I grabbed my Hildegard of Bingen recipe book and looked what treasures I could find in there: I came up with a pretty straight forward bread using spelt flakes and whole spelt flour... So here we are, this month's Bread Baking Babes' Bread is:

Hildegard's Spelt Bread

First off let me tell you something about spelt:
Spelt was an important staple in parts of Europe from the Bronze Age to medieval times, it now survives as a relict crop in Central Europe and has found a new market as a health food. Spelt contains about 57.9 percent carbohydrates (excluding 9.2 percent fibre), 17.0 percent protein and 3.0 percent fat, as well as dietary minerals and vitamins. As it contains a moderate amount of gluten, it is suitable for some baking. Spelt is closely related to the common form of wheat and is not suitable for people with coeliac disease. Some people with an allergy or intolerance to common wheat (like me) can tolerate spelt.
Spelt flour can replace whole wheat flour or whole grain flour in recipes for breads and pasta. Some people like to blend spelt flour with wheat flour. I have used spelt to make bread, rolls, sweet-breads, cookies, muffins, bagels, pretzels and I have used spelt to replace wheat in almost any recipe. Hildegard said:
"The spelt is the best of grains. It is rich and nourishing and milder than other grain. It produces a strong body and healthy blood to those who eat it and it makes the spirit of man light and cheerful. If someone is ill boil some spelt, mix it with egg and this will heal him like a fine ointment." "Spelt is the best grain, warming, lubricating and of high nutritional value. It is better tolerated by the body than any other grain. Spelt provides the consumer with good flesh and good blood and cofers a cheerful disposition. It provides a happy mind and a joyful spirit. No matter how you eat spelt, either as a bread or in other foods, it is good and easy to digest." "When someone is so weakened by illness that he cannot eat, then simply take whole spelt kernels and boil them vigorously in water, add butter and egg (and a pinch of salt). This will make the food tastier and the patient will want to eat it. Give this to the patient and it will heal him from within like a good healing salve."
About Hildegard:
Saint Hildegard von Bingen lived from 1098 to 1179 in Germany. She joined a Benedictine convent in Disibodenberg and became the Abbess at the age of 35. St. Hildegard had visions all her life, which helped her see God's wisdom and be seen as a prophet. She wrote down what God told and showed her through these visions and published many volumes on science, medicine and theology. She was also very outspoken, going on missionary trips and preaching in other cloisters and in market places. Today, there is a revivalist culture around her teachings, especially her teachings on how to eat to stay healthy and many of her medicinal and herbal remedies.

Now when does the bread recipe come already? Here:

Hildegard's Spelt Bread

400 grams spelt flakes 600 grams whole spelt flour 15 grams salt 40 grams fresh yeast 200 ml milk, lukewarm 500 ml water, lukewarm 2 tablespoons lemon juice 1 tablespoon sunflowerseed oil How to:
  • Mix spelt flakes and spelt flour with the salt. Dissolve yeast in milk and combine everything to a "sponge". Cover the bowl with a kitchen towel and let rest for about 15-20 minutes. Astrid: Do not panic if your sponge is very stiff. I really got something reminding me of a cannonball after mixing all the flour and flakes with the wet ingredients. It didn't show much activity too after the 20 minutes of rest.
  • BBB January 2011 - Hildegard's Spelt Bread
  • Add water and lemon juice to the sponge and knead for at least 15 minutes gradually adding the sunflower oil. Astrid: After adding the rest of the liquid and kneading it for like forever the dough gets more and more squishy but comes together fine after more kneading - so do not panic and add more flour!!
  • BBB January 2011 - Hildegard's Spelt Bread
  • Form doughball and coat with warm water. Cover again with kitchen towel and let double in size. Knead for another 2-3 minutes. Astrid: In the end the dough is slightly sticky and rather firm. But it rose very well in my kitchen
  • BBB January 2011 - Hildegard's Spelt Bread
  • Cut dough in 2 equal halves and place each in a baking pan. Cut the surface of both breads about 5 mm deep and let rise again until doubled in size.
  • BBB January 2011 - Hildegard's Spelt Bread
  • Bake the first 15 minutes at 200 °C, then lower heat to 195 °C and bake for another 30 minutes. Astrid: Do not expect much ovenspring, mine barely had any. But as you can see in the pics it has a nice crumb and tho it looks quite dense it is moist and not dry at all.
  • BBB January 2011 - Hildegard's Spelt Bread

BBB  January 2011 - Hildegard's Spelt Bread

Notes: - The longer you knead the dough, the more air will be incorporated - but be careful not to overknead the dough! - you can also soak the spelt flakes in the lukewarm milk a while before you assemble the sponge - if you prefer... - Also: be careful that the dough will not overrise, especially at the last rising step. Spelt loves to overrise if you are not careful enough... at least it does that to me ;) - It's recommended to place a bowl with water into the oven for the first 15 minutes of baking. - You can also brush the finished bread with some milk and let dry for about 1 minute in the oven.

BBB  January 2011 - Hildegard's Spelt Bread

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Want to be a Buddy and bake with us? Here is how:

  • Bake the bread and blog about it on your blog.
  • Leave the link to your bread here in the comments section of this post or
  • dop me an email at foodblog AT with your link.
  • I'll post a round up at the end of this month!

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    Please do not forget to visit all the other wonderful Babes and see how their breads turned out this month: 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 16.01.2011, 00.00| (6/0) Kommentare (RSS) | TB | PL | einsortiert in:

    Recipe Testing: Mont-Blanc-Torte

    It's Mrs Q.'s Birthday at the end of this month so I was looking for an appropriate recipe for her Birthday cake.

    When I saw the recipe for a "Mont-Blanc" Torte while flipping through the recent copy of  the German food magazine "essen & trinken"  I knew that with some adaptions this could be a perfect cake for her...

    But since, this was a cake I did not know and therefore didn't know IF it would work out the way I wanted it to I decided to test-bake it before her actual Birthday. So I made this lovely cake as a dessert for my parents' visit on Jan 6th.

    Mont-Blanc-Cake (adapted)

    I have to say, I am quite pleased with how this beauty worked out and it didn't even take me too much time to bake, assemble and decorate it (ok, you might say there is quite a lot of room for improvement with my decorating skills,...). Plus my parents (especially my Dad) loved it!

    So this is the adapted recipe:



    Mont-Blanc-Cake (adapted)5 eggs
    100 gr sugar
    100 gr chestnut flour
    100 gr finely ground almonds
    2 TBS sliced almonds

    * Separate 5 eggs. Beat egg whites with the sugar until quite stiff.
    * Add egg yolks one by one while beating.
    * Gradually fold in chestnut flour and ground almonds - be careful not to destroy the fluffiness too much.
    * Prepare 3 baking sheets with parchment paper and divide sponge into 3 equal parts.
    * Carefully place each part on a baking sheet spreading it evenly about the size of your spring form. (I used a very small one (if you use a 26cm spring form you may want to double the sponge)
    * Bake at preheated oven about 20 minutes at 180°C. (convection oven: 160°C)
    * Meanwhile prepare a sheet of parchment paper and spread with sliced almonds.
    * After baking take out the sponge bases and place them upside down onto the prepared sliced almonds.
    * Let cool for about 20 minutes.


    Mont-Blanc-Cake (adapted)2 ripe pears (sliced)
    2 TBS butter
    5 TBS grappa di vino santo (or any other corresponding alcohol to your liking)

    * In a pan melt the butter, then add the sliced pears. Saute until mellow for about 5 minutes (depends on how ripe your pears are).
    * Deglaze with grappa.
    * Let cool for about 10 minutes.


    Meanwhile prepare the filling:

    Mont-Blanc-Cake (adapted) 250 ml mascarpone
    00 ml plain yogurt
    4 sheets gelatin
    3-4 TBS chestnut honey
    3-4 TBS white chocolate powder

    * Dissolve the gelatin in 1-3 TBS warm water.
    * Combine mascarpone, yogurt, honey and chocolate powder in a bowl.
    * Gently fold the gelatin in.
    * Let cool in the fridge for about 10 minutes.

    To assemble the cake:

    Mont-Blanc-Cake (adapted) * Place on of the sponge layers into your spring form tin.
    * Cover with mascarpone cream.
    * Place pears on top.
    * Cover with thin layer of mascarpone cream
    * Place second sponge layer on top.
    * Cover with mascarpone cream
    * Place pears on top.
    * Cover with thin layer of mascarpone cream
    * Place third layer of sponge on top
    * Set in the fridge to cool over night.

    Next morning:

    Mont-Blanc-Cake (adapted) * Remove the chilled cake from spring from tin.
    * Cover with remaining mascarpone cream.
    * Decorate to your liking!

    I covered the sides with slices almonds and sprinkled some dried rose petals on top... But really you can use anything you want to decorate... ;o)

    * Chill until your guest are ready to directly dive into this gorgeousness of cake!


    About my adaptions:

    To be honest I only used the sponge of the original recipe. For the filling it called for a very heavy (900ml heavy cream!!!) white chocolate ganache which I knew would not be to our liking at all - and there was no fruit component in the original recipe too.

    I felt that some fruit would add a very nice texture to the cake so I decided on pears which are apart from apricots the favorite fruits of my Dad!

    For the filling I went for a lighter mascarpone-yogurt version which corresponded very well with the chestnut sponge!


    Astrid 13.01.2011, 13.08| (0/0) Kommentare | TB | PL | einsortiert in:

    European Peasant Bread


    Artisan Bread in 5 Minutes a Day - European Peasant Bread

    European Peasant Bread

    This is the second "master" recipe I baked from the book "Artisan Bread in Five Minutes a Day" (recipe to be found at page 46ff). I already made the first master recipe of this book "The Boule" and used it for my bread with dry friuts for bbd #35.

    I was very happy with the boule dough and it worked really well. Easy Peasy like the book promises, so I was kind of curious if the second master recipe would be similar good to work with.

    I have to say I loved it! I even liked this one better than the Boule because I think the addition of rye flour and whole wheat flour (or in my case whole spelt) enriches the bread tastewise and texturewise.

    I baked the pictured bread on day 5 (which means the dough was already chillaxing for 5 days in his container at the bottom of my fridge, giving my nice freshly baked rolls a very day) for our weekly Sunday Breakfast Club with Mr T and Mrs Q.

    European Peasant BreadArtisan Bread in 5 Minutes a Day - European Peasant Bread

    The dough really is easy peasy: throw all ingredients together in a container, mix them until well incorporated (no further kneading kneaded), let rise on kitchen counter until doubled and then off it goes into the fridge to await further use! As you can see mine was a little over-achiever as it already tried to escape and peeked out of it's cosy home but once it was put back in place it behaved itself very nicely!

    Artisan Bread in 5 Minutes a Day - European Peasant BreadArtisan Bread in 5 Minutes a Day - European Peasant Bread

    Now this bread has oven spring I tell ya! Never saw this of a free form loaf of bread (mind you my breads are all made with spelt flour!) I made before! The crumb also was nice and moistly but not too much, the crust was chewy just like I love it!

    My guest approved too and ate several slices for breakfast with butter and honey or with salami ...

    Right now the "Broa" dough of this book (page 82) is chillaxing in my fridge waiting to be baked for bbd #36. I am curious how this one works out and if I find any differences to the one I baked with the Bread Baking Babes back in October last year!

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    This goes to Susan's Yeastspotting - Check out all the yeasty yumminess!

    Astrid 12.01.2011, 15.38| (1/0) Kommentare (RSS) | TB | PL | einsortiert in:

    Happy Caturday!

    Picnik collage

    Care to join us? - We are hosting Weekend Cat Blogging at Momma's Blog! Just leave a comment with your link and we will add you to the round up! Don't forget to visit all the other gorgeous kitties!

    Astrid 08.01.2011, 11.27| (7/0) Kommentare (RSS) | TB | PL | einsortiert in:

    Weekend Cat Blogging #292

    Weekend Cat Blogging #292 We are hosting Weekend Cat Blogging this weekend!

    Hope you all had a wonderful start into the new year! We need to say thank you for all the nice New Years wishes and cards you all sent us. This weekend are the last few days off work for Momma, so we need to snuggle lots with her.

    Care to join us?
    Just leave a comment with your link and we will add you to the round up! Don't forget to visit all the other gorgeous kitties!

    *** *** *** *** *** *** *** *** ***

    Next hosts for WCB are:

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    Astrid 08.01.2011, 11.01| (10/0) Kommentare (RSS) | TB | PL | einsortiert in:

    Ragu o Sugo di Carne alla Toscana

    Papparalle with Sugo di carne alla Toscana Ragu o Sugo di Carne alla Toscana

    200 gr minced veal
    50 gr minced pork (or two Tuscan sausages)
    1 chicken liver
    1 TBS tomato paste
    150 gr peeled tomatoes
    1/2 onion
    1 garlic clove
    1/2 carrot
    20 gr celery
    1 leaf basil
    some parsley
    1/8l red wine
    5 TBS olive oil
    salt and pepper to taste

    • Mince onion, carrot, parsley, garlic, basil and celery. In a heated pan roast all of them in olive oil until golden.
    • Add veal, pork (or sausages) and finely chopped chicken liver. Roast until golden brown too (you will see a little "foam" coming up on the surface when it is ready).
    • Now add salt, pepper and red wine. Cook until wine is almost gone. Then add tomatoes and tomato paste.
    • Cook for about 1 hour on low heat and stir often to prevent sticking (or even worse) on bottom of pan.
    • If the sugo gets too thick just add some veggie stock... after about 1 hour season with salt and pepper - now it is ready to be served with the pasta of your liking.

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    You can serve this ragu with basically any pasta you like. I had it with pappardalle this time but also like it with any other pasta on hand.
    Topped it with chunks of fresh pecorino - Heavenly Delight I tell you!!

    I usually te4nd to make this in large amounts and (if I do not eat it all) freeze it in small batches to single sized portions. Saves my life sometimes when I come home after a stressful day and crave comfort food.
    I've even eaten this with bread or cooked potatoes,...

    Astrid 07.01.2011, 16.45| (1/0) Kommentare (RSS) | TB | PL | einsortiert in:


    Othello - Jan 07 2011

    MOMMA! This is mah sleeping place!

    huh? but you looked so sweet!

    Astrid 07.01.2011, 09.04| (4/0) Kommentare (RSS) | TB | PL | einsortiert in:


    Kashim - Jan 06 2011

    Astrid 06.01.2011, 22.27| (4/0) Kommentare (RSS) | TB | PL | einsortiert in:

    Wordless Wednesday

    Salome - Jan 05 2011

    Astrid 05.01.2011, 21.32| (1/0) Kommentare (RSS) | TB | PL | einsortiert in:


    Othello - Jan 04 2011

    Astrid 04.01.2011, 22.25| (4/0) Kommentare (RSS) | TB | PL | einsortiert in:

    Go. away.

    Kashim 2011 01 03...and where is DKM to snuggle mah belleh?

    Astrid 03.01.2011, 23.55| (3/0) Kommentare (RSS) | TB | PL | einsortiert in:


    Salome - Jan 02 need to obey to the kitty - NOT Facebook!!

    Astrid 02.01.2011, 22.13| (6/0) Kommentare (RSS) | TB | PL | einsortiert in:

    He has become a grumpy old mancat...

    Othello - Jan 01 2011...but he still likes to steal Mommies covers!

    Astrid 01.01.2011, 22.24| (7/0) Kommentare (RSS) | TB | PL | einsortiert in:

    The Bread Baking Babes need your help for BBBabe-aversary!

    Bread Baking Babe-aversary 2011

    The Bread Baking Babes anniversary is coming up in February and
    we'd like YOU to pick the Anniversary Bread recipe for February 2011.

    • 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?
    • What bread do you...?

    Scour your bread-baking cookbooks, recipe boxes and bread-baking sites to make your choice. We'll ask you to submit your desired recipe soon. And after we've narrowed the list down to a manageable number of choices, we'll ask you to vote on one for us to bake and post for our anniversary in February.

    Please send your suggestions until January 7th to foodblog AT - Thanks!

    Do you have a Facebook account? Did you already see that the BBB have a group on Facebook too? And the best is: it's not only for the Brad Baking Babes but also for fans and friends of BBB! Why not join?

    Astrid 01.01.2011, 12.20| (0/0) Kommentare | TB | PL | einsortiert in:

    Best Wishes to all our furriends for 2011

    Happy New Year 2011

    Yes we are still alive!! Would you have thought that? 2010 was not a good year here in Vienna and for our family - too many sad things happened, Momma still don't wants to talk about it, so we took a break in blogging and cut down our online time dramatically, well and let her play around with her friends on this dran Facebook too *sigh* We hope for a better 2011 and hope to be more present too - no promises here tho!! Othello and Kashim want to thank all of you who sent wishes and cards for our Birthdays this year - we apologize for not responding too! They were seen and read tho and very very much appreciated!! Thank you all form the bottom of our little hearts! purrs and love to all of you, Kashim, Othello and Salome *poke* ...ok,ok and Momma Astrid too!

    Astrid 01.01.2011, 11.12| (4/0) Kommentare (RSS) | TB | PL | einsortiert in:

    Weekend Cat Blogging #291 - Happy New Year!

    Weekend Cat Blogging #291

    We  all wish a Happy New Year 2011
    to all of our friends and Momma's blogging friends too!

    This weekend Pam and her kitties at Sidewalk Shoes are hosting WCB - thanks for hosting guys!

    To join the fun with your kitty pictures just leave your link in the comments or drop an email with your permalink - it's as easy as it seems!


    We also are looking for volunteers to host Weekend Cat Blogging in 2011 - if you are interested please drop us an email at wcbschedule AT - thanks :)
    All you need to do if you are hosting is: Put up a post at your weekend (Friday or Saturday) announcing that you are hosting and giving people a chance to leave their links. If you'd like to you can also write up a little roundup as people drop their links - this is not mandatory tho!

    Thanks to all volunteers in advance!
    To see which weekends are still without a host please look here!

    Dates & Hosts for January are:

    Astrid 01.01.2011, 10.11| (6/0) Kommentare (RSS) | TB | PL | einsortiert in:

    bbd #35 - Breads with Dry Fruits

    Bread Baking Day #35 - Bread with dry fruits (last day of submission January 1st 2011)bbd #35 - Breads with Dry Fruits is hosted by Taste of Pearl City

    Thanks to my fellow Babe Natashya is was reminded that I should participate in Zorra's Bread Baking Day again.

    It's been a while since I last was part of this event. For the last event of 2010 I thought I could throw in my "New Year's Bread".

    I recently bought a new bread baking book (who would have thought?!?!) "Artisan Bread in 5 Minutes a Day" by Jeff Hertzberg and Zoe Francois and had already a batch of dough lounging in my fridge when my conversation with Natashya about bbd on Twitter began...

    So I this was the plan: Use the pre-prepared dough for my sunwheel-shaped bread for New Year's Day Breakfast.

    Since the theme this time was breads with dried fruits I grabbed some dried cranberries I normally use for my morning muesli and yoghurt and some pine nuts that where on hand...

    Sunwheel - filled with cranberries and pine nuts

    For those of you who already own the "Artisan Bread in 5" book: I used the master recipe: the boule at page 26ff - I will not present a copy here because I really do not know if I am allowed to.

    Sunwheel - filled with cranberries and pine nuts

    So I whipped up the dough which is very easy and straightforward and for this bread I used approx. 3 third of the total dough amount.
    I divided the dough into 6 parts (should have done 7 then the sun would haven been better shaped, cause I lacked 1 "swirl" when assembling) 5 equal and one a little bigger for the centerpiece.
    Then rolled out the parts to a longish strip, placed cranberries and pine nuts on top and rolled it up the way that I ended up with a filled "rope", then I rolled them up to build a swirl (like a snail shell).
    Placed the biggest in the middle and arranged the smaller ones around the centerpiece.
    Let rest for about 40 minutes - while your oven is heating up to 470°F. Bake for about 30 minutes - place a small pan with water into the oven while baking. After baking while still warm brush with milk or cream and let dry another minute in the oven before taking it out to cool on a rack.

    Sunwheel - filled with cranberries and pine nuts

    Astrid 31.12.2010, 22.42| (0/0) Kommentare | TB | PL | einsortiert in:

    Kulinarischer Adventskalender 2010 - Türchen 21

    Kulinarischer Adventskalender 2010 mit Wettbewerb - Türchen 21 Ich bin froh und stolz, dass ich auch heuer ein Türchen beim Kulinarischen Adventskalender von Zorra für euch öffnen darf. Vielen Dank liebe Zorra für die alljährliche tolle Organisation dieses Events!

    Für mich wäre der Advent ohne den Kulinarischen Adventskalender im Kochtopf nicht mehr dasselbe. :)

    Heuer hab ich euch zwei schnelle Rezepte mitgebracht, die man in Windeseile für den Adventsnachmittag vorbereiten oder als kleines Notfallsgeschenk mitnehmen kann.

    Einen schnellen Eggnog mit Ahornsirup und Muskat und Caramelisierte Vanille Mandeln - hübsch verpackt ein wunderschönes kleines Mitbringsel in der Adventszeit.

    Nicht vergessen auch dieses Jahr gibt es im Kulinarischen Adventskalender wieder jede Menge tolle Preise zu gewinnen!

    Lest die Beiträge der einzelnen Türchen genau, dann ist es sicher ein Leichtes für euch die Frage(n) zu beantworten und einen der tollen Preise für euch zu beanspruchen! Insgesamt sind es 10 Preise - gesponsort von Betty Bossy, Braun,, Deutsche See, Kuhn Rikon,, Senseo und Trisa Electronics.

    Eggnog mit Ahornsirup und Muskat

    Kulinarischer Adventskalender 2010 - Türchen 21

    • 4 Eier
    • 50 ml Ahornsirup
    • 1/2 TL Vanille Extrakt
    • 1 Liter Milch
    • frische Muskatnuss
    • Southern Belle - optional

    Eigelb vom Eiklar trennen.Das Eigelb mit dem Ahornsirup und dem Vanille Extrakt aufschlagen. Milch dazugeben und weiter aufschlagen.In einer eigenen Schüssel das Eiweiss aufschlagen bis es schaumig ist. Dann mit der Ei.Milch mischen.Vor dem Servieren frische Muskatnuss drüberreiben - oder die Gäste selbst reiben lassen.Wenn du ein wenig Kick in deinen Eggnog haben möchtest, dann kannst du auch noch Whiskey, Bourbon oder ähnliches dazugeben. Ich habe diesmal Southern Belle verwendet.

    Kulinarischer Adventskalender 2010 - Türchen 21

    In kleine Fläschchen abgefüllt ist dieser Eggnog auch ein nettes Mitbringsel oder Last-Minute-Geschenk, das allerdings bald aufgebraucht werden sollte, da es sich nicht sehr lange hält!

    Caramelisierte Vanille Mandeln

    Kulinarischer Adventskalender 2010 - Türchen 21

    • 120 Gramm geschälte Mandeln
    • 120 Gramm Staubzucker oder sehr feinen Zucker
    • 50 ml Wasser
    • 1TL Vanille Extrakt
    • Prise Salz

    In einer Pfanne Zucker, Wasser, Vanille und Salz zum Kochen bringen und eine Minute lang Kochen.

    Mandeln hinzufügen und unter ständigem Rühren weiterkochen, bis die ganze Flüssigkeit verkocht ist.Weiterrühren, bis die Mandeln mit getrrocknetem Zucker überzogen sind. Vorsicht, ab diesem Zeitpunkt kann es sehr schnell gehen und es kann nun sehr leicht anbrennen, also die Mandeln immer in Bewegung halten und gut Umrühren! Aus der Pfanne auf ein mit Backpapier ausgelegtes Backblech legen und die einzelnen Mandeln voneinander trennen. Auskühlen und ein wenig antrocknen lassen!

    Nett verpackt sind diese Karamelisierten Mandeln ein guter Companion für den Eggnog!


    Leider musste Zorra heute morgen für mich kurzfristig ihr "Notfalltürchen" ziehen, da seit gestern leider mein Internetzugang nicht mehr funktionierte und ich den Beitrag leider nicht rechtzeitig freischalten konnte. Gottseidank konnte das Modem nun wieder online gebracht werden und ich konnte mein Türchen doch noch online bringen!
    Liebe Zorra, nochmals vielen Dank und Sorry, dass es diesmal nicht ganz so reibungslos wie geplant mit dem Türchen geklappt hat!

    Astrid 21.12.2010, 22.39| (1/0) Kommentare (RSS) | TB | PL | einsortiert in:


    BBB Logo December 2010 Ok, so this post is late again. Originally I was supposed to post this on Dec 16th but - you see - it just did not happen although I was all ready with baking and taking pictures and stuff...

    This time wonderful Ilva of Lucullian Delights was the Kitchen Babe of the Month and she invited us the her kitchen table.

    In the middle of Christmas preparations she did not want us to bake something chrismassy but something we could nibble with some wine while we chill out after baking cookies and wrapping gifts.

    Oh and let me tell you this Taralli are the perfectest little things to nibble on when your day was stressful and packed with cores - along with some nice wine - simply heaven!


    adapted from Anna Maria Gostti Della Salda's monumental food bible Le ricette regionali italiane

    BBB December 2010 - TARALLI PUGLIESI

    1 kg/ 2,2 lb flour, I think she intends AP flour
    200 g/ 7 oz extra-virgin olive oil
    tepid water
    50 g/ 1,75 oz fennel seeds, optional as you already know
    12,5 g/ 0,45 oz (or more if it is cold in your kitchen) fresh yeast or about 5 g/ 0,176 oz instant yeast (they say)
    1 tsp salt
    2 eggs or the equivalent of dry white wine


    • Dissolve the yeast in 2 tblsp of tepid water. Mix the yeast water with the lightly whisked eggs and the olive oil.
    • Mix flour, fennel seeds and salt and then add the liquid. Start working the dough and continue to add small amounts of tepid water until you have a firm but pliable dough.
    • Start rolling 10-12 cm/ 2-2,5 in long ropes that are as thick as your little finger and pinch the ends together to make an oval. Put the taralli on a parchment paper, cover with a towel and leave them to rest about 20 minutes.
    • Turn on the oven to 200°C/390°F.
    • While the taralli rest, bring a biggish pan with water to the boil.
    • Dump 3-4 taralli at a time in the simmering water and when they surface, take them up and put them to dry on a kitchen towel or a rack.
    • Put them on baking sheets covered with parchment paper and bake in the oven for about 20 minutes but it is best to try them so that they are properly baked, we don't want them to be soft in the middle!

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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 | Thyme For Cooking - Katie (Babe on Hiatus) | Wild Yeast - Susan

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

    Astrid 16.12.2010, 13.12| (0/0) Kommentare | TB | PL | einsortiert in:

    Pumpkin & Butternut Squash Soup

    When it's getting colder I love me some soothing thick soup that brightens my soul and makes me feel all satisfied and comfy in my tummy. For me, Michelle, the Diva Kitty Mom is the Queen of soups! I love her soup recipes and most of all I love her Pumpkin and Butternut Squash soup! It's easy to make but yet sooo yummy and soul soothing!

    Pumpkin Soup

    Pumpkin & Butternut Squash Soup

    (see my changes in italics)

    One Butternut Squash
    One PumpkinOlive Oil
    Maple syrup and/or brown sugar
    Vegetable stock (home made)
    Milk (around a cup)
    Whole cloves
    Ground cardamom
    Crystallized ginger didn't have on hand, used ground ginger
    Salt & pepper

    1. Set oven at 450F.
    2. Slice the squash and pumpkin in half, scoop out the guts and place in a roasting pan. Score the flesh of the squash and rub with olive oil.
    3. In the bowl of butternut quash and in the pumpkin, toss in some maple syrup/brown sugar, crystallized ginger and butter & stud with 4-5 cloves each. Roast the squash for 45-55 minutes.
    4. Once squash is very soft, pull from oven, remove cloves and cool. Scoop the meat from the rind and place in a large pot.
    5. Add milk, half of the stock, more butter & maple syrup (if you want) & spices. Puree with a stick blender.
    6. Add rest of stock as needed to get the consistency you'd like.
    7. Serve warm with a dollop of yogurt, sour cream or crème fraîche, ... or whatever pleases you at this moment!

    I can tell you: this is soo YUM YUM YUMMITY YUM!

    I could sit in this soup ;o)

    Astrid 08.11.2010, 17.34| (1/0) Kommentare (RSS) | TB | PL | einsortiert in:

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