Paulchens FoodBlog & the Three Tabbycats united

Goodbye 2011

Goodbye 2011

As we grow up, we learn that even the one person that wasn't supposed to ever let us down, probably will. You'll have your heart broken and you'll break others' hearts. You'll fight with your best friend or maybe even fall in love with them, and you'll cry because time is flying by.

So take too many pictures, laugh too much, forgive freely, and love like you've never been hurt. Life comes with no guarantees, no time outs, no second chances.

You just have to live life to the fullest, tell someone what they mean to you and tell someone off, speak out, dance in the pouring rain, hold someone's hand, comfort a friend, fall asleep watching the sun come up, stay up late, be a flirt, and smile until your face hurts.

Don't be afraid to take chances or fall in love and most of all, live in the moment because every second you spend angry or upset is a second of happiness you can never get back.

2011 - 1

2011 was not my favorite year. Many things happened that did not make me happy at all. But then why bother with things that went bad when you can look back at things that were fun and made you happy?

So I am sharing the Year 2011 in pictures of good food I made with you.

2011 - 2

I am happy to have baked 12 breads with my lovely fellow Bread Baking Babe sisters. I am so proud to be part of our small and yet very supportive group. We have loved together, baked together, hung out on G+ hangout together. We shared happy moments and not so happy moments in our lives. We even shared some secrets which made it even more exciting.

Thank you Babes for being there and for making me a part of your group! 

2011 - 3

One big and life changing experience I made was to be part of the very first Plate to Page workshop in Weimar 2011. It really makes me proud and happy to have met these wonderful, crazy, lovely, creative, unique people. I have learned so much from all of you and still do. And I really appreciate that we still meet in Twitter and I truly enjoy to stroll through your blogs! When I am sipping my coffee in the morning ion front of Twitter I still can see us all gather together in the kitchen of our small apartment in Weimar enjoying an early morning coffee before breakfast together chatting away...

I would not want to miss this weekend we spent together.

2011 - 4

I've tried to improve my food photography style (thank you Ilva and Simone!) and to find my voice for blogging again. Thanks to Jamie and Jeanne for your encouraging words and kind support.

Although there were some times where blogging was low due to health issues and time constraints I am proud that my blog does not look as neglected as it did last year. I think this is an improvement to be proud of.

I joined a new group: The Secret Recipe Club - and it is fun. It makes me step out of my comfort zone and it makes me get to know new bloggers. Always fun to meet new people.

Not to forget the lovely Challenge Simone started: Donna Hay Styling & Photography Challenge - you should take a look and join if you wan to. I promise you it is fun. I had to skip the last challenge but am eager to finish the current one tomorrow. Did you hear that Simone?!

I attended a cake styling class with Mrs Q and together we made the most stunning Birthday Cake for the Little One. I am kinda proud of us!

Oh and I am happy to announce that I successfully mastered this darn macarons twice this year to join Jamie and Deeba's MacTweets!

2011 - 5

Now 2011 is nearly over... come to think of it it was not too bad at all. Let's hope 2012 will bring good things and happiness to all of us!

I've even gotten myself into trouble for 2012 already: I agreed with Natashya and Karen (two of my fellow Babes) to bake through a book called "Flatbreads and Flavors". A bread and a dish every two weeks to get 63 bread recipes done. If anyone of you is crazy enough to join us please visit the Facebook Group for details, we will start with the craziness in February!

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We will open the book. Its pages are blank. We are going to put words on them ourselves. The book is called "Opportunity" and its first chapter is New Year's Day.

[Edith Lovejoy Pierce]

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This is what I wish to you for 2012 my dear readers:

Perhaps a bit wiser, a bit kinder, too, a little bit braver, a heart that's more true, a touch of believing I've not known before, in joys I'm receiving a little bit more.

A little more anxious to reach out my hand, despite hurt or problems to still understand, accepting the heartache that life often brings, a little more beauty in life's simple things.

A prayer when I'm weary as onward I trod, a little more trusting, believing in God, 'tis this I would wish for within moments dear, not a lot - just a little this wondrous new year.

~ Garnett Ann Schultz ~

Astrid 31.12.2011, 19.11| (5/0) Kommentare (RSS) | TB | PL | einsortiert in: »» Kitchen chitter-chatter

Weekend Cat Blogging #343 - New Year's Edition, come and join us!

[caption id="" align="aligncenter" width="375" caption="Happy New Year - love Kashim & Othello"]Weekend Cat Blogging #343[/caption] [caption id="" align="aligncenter" width="500" caption="Oh, yeah... just leave your linkies in the comments,k? The boys will add you to the roundup!"]Salome - Weekend Cat Blogging #343[/caption]

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Weekend Cat Blogging is a weekly event where bloggers feature pictures and/or stories about their cats on their blogs, apart from the usual theme of their blog. Participating is very easy: Just navigate to he hosting blog of the week (list shown above) and leave your link so others can find your post. Usually the host will do a little roundup at the end of the weekend to feature the participating cats and blogs, but this is up to the host and not to be expected always. It is also nice if you include a link to the host in your blog post, so people who read it can find the others as well. Thanks!

Hosts in January are:
#344 Jan 7-8  Mind of Mog
#345 Jan 14-15
#346 Jan 21-22  Samantha, Clementine & Maverick
#347 Jan 28-29
We still have some open weekends for hosting. If you are interested just drop Othello an email at wcbschedule [AT] gmail.com

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Astrid 31.12.2011, 14.05| (5/0) Kommentare (RSS) | TB | PL | einsortiert in:

MAC ATTACK #25 - Chestnut & Pistachio Macarons

Mac batter

Macarons are not my favorite thing to bake I have to admit - but when Jamie and Deeba, two of my favorite foodbloggers, started the Mactweets Challenge I knew I'd be pushed to give them a try every now and then.

With all the things going on this year it was not very often that I tried my hands on making macarons but and with a failure rate of 10:3 against me I had not many success stories to post either.

So far I successfully made Vanilla Macarons and Rose Macarons and these two Holiday flavored Macarons you see below...

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Mac

Since the challenge this time called for Seasons & Holidays Macs I thought what flavors represent this season best for me:

Chestnuts, figs, pears, pistachio were things that came to my mind and that's why you will find them in my macarons this month.

I think the Chestnut flavored mac shells go great with the taste of figs and dark chocolate. I love them. The chestnut was not too overpowered and the fig gave a slightly fruity flavor to it.

As for the pistachio and pear macs, I even liked them better because the pear gave a very fresh and subtle fruity flavor to the cream and the pistachio in the shells was just the perfect companion.

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[caption id="" align="aligncenter" width="332" caption="Chestnut & Pistachio Macarons"]MAC ATTACK #25 THE LAST OF THE YEAR: SEASONS & HOLIDAYS[/caption]

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Chestnut Macarons filled with Chestnut & Fig & Pistachio Macarons filled with Pear

MAC ATTACK #25 THE LAST OF THE YEAR: SEASONS & HOLIDAYSAs base I used the basic recipe given in Helen's guide and Jamie's instructions again. Ingredients 3 egg whites (100gr) 50 gr granulated sugar 200 gr powdered sugar 110 gr blanched almonds ground Method - Please see Helen's guide for instructions! For the Chestnut Macarons I substituted 100gr of the powdered sugar with cocoa and 50 gr of blanched almonds with chestnut flour. For the Pistacio  Macarons I substituted the blanched almonds for pistachios.

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Chestnut & Fig Creme

Ingredients 400g of fresh chestnuts 30g of unsweetened cocoa powder 50g of sugar 20g of unsalted butter 50ml of fresh cream 50 gram fresh figs, finely cubed 1 dash of your favorite liqueur (optional) Method
  1. Score 400g of fresh chestnuts by making a cross through the outer skin with a knife, then boil for 25 minutes.
  2. Drain and pass through a sieve into a bowl while still warm.
  3. Add 30g of unsweetened cocoa powder, 50g of sugar, the finely grated rind of a lemon, cubed figs and 20g of unsalted butter.
  4. Mix well and cool in the refrigerator.
  5. Whip 50ml of fresh cream and fold into the chestnut mixture, add a dash of your favorite liqueur as an option.
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Pear Creme

Ingredients 150g fresh pears, cubed 50ml cream 200g white chocolate 50g chilled butter, cubed Method
  1. Blend the pears in a food processor and warm up in a pan for 3-4 minutes on high heat.
  2. In a separate pan, bring the cream to simmer, in the meanwhile chop the white chocolate very finely.
  3. Once the cream is simmering pour on top of the chocolate and let it soften for a few minutes. Then add the hot pears and using a hand blender work till you have a nice cream.
  4. Add the cubed butter and blend in.
  5. Leave the ganache to rest in the fridge for a couple of hours to firm up.

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[caption id="" align="aligncenter" width="332" caption="Chestnut & Pistachio Macarons"]MAC ATTACK #25 THE LAST OF THE YEAR: SEASONS & HOLIDAYS[/caption]

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Wishing you all a wonderful Christmas time and Happy Holidays with your Loved Ones! 

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

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

Astrid 22.12.2011, 07.03| (5/0) Kommentare (RSS) | TB | PL | einsortiert in:

White Chocolate Cookies

Xmas Cookies 2011 - White Chocolate & Cranberry Cookies  

White Chocolate Cookies

200 g warm butter 50 g sugar 50 g brown sugar pinch of salt 230 g white spelt flour 0,5 teaspoons baking powder 0,5 teaspoons baking soda 150 g white chocolate 2 teaspoons grated orange zest 2 teaspoons dried cranberries Method:
  1. Cream butter, sugar(s) and salt until creamy white (about 8 minutes)
  2. Mix flour, baking powder and baking soda and add the mixture to the creamy butter, mix until well incorporated (do no overmix!)
  3. Cut white chocolate in little cubes and add them with orange zest and cranberries to the cookie dough.
  4. Use a teaspoon and drop little droplets of cookie dough on your baking sheet. Make sure you leave enough space between them as they will spread  little...
  5. Bake at 180°C  for about 13 minutes until they are lightly brown. Let cool...
   

Astrid 21.12.2011, 07.19| (2/0) Kommentare (RSS) | TB | PL | einsortiert in:

Cranberry Spekulatius

[caption id="" align="aligncenter" width="332" caption="Nice and Crunchy! Love the unusual addition of Ras el Hanout!"]Xmas Cookies 2011 - Cranberry Spekulatius[/caption]  

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Verdict:

Well you never can go wrong with cranberries in my book but this a little unusual spiced Spekulatius really is a keeper! Dough is a charm to work with and if you have wooden models your cookies are in the oven in no time. Love them!

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Cranberry Spekulatius

40 g dried cranberries 125 g soft butter 150 g sugar (I used brown sugar) a pinch of salt 4-5 teaspoons Ras el Hanout 1 egg 300 g spelt flour Method
  1. Cut cranberries into very small pieces. Cream butter, sugar, salt, and Ras el Hanout in the bowl of your stand mixer until very creamy! Slowly add flour a bit at a time until you have  quite firm dough. Knead in cranberries and put in fridge over night.
  2. Roll out dough about 5 mm thick. Either you have a wooden model to use, then use these. If you do not have  spekulatius model then just do plin old cut out cookies.Place on cookie sheet and bake at 200°C for 10-12 minutes until golden brown.
  3. They will keep for about 6 weeks in an airtight container.

Astrid 20.12.2011, 07.13| (0/0) Kommentare | TB | PL | einsortiert in:

Cherry-Chocolate Crescents

[caption id="" align="aligncenter" width="332" caption="This Lovelies melt in your mouth! Nice subtile cherry flavour!"]Xmas Cookies 2011 - Cherry Cocolate Crescents[/caption]

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Verdict:

I love them! It was very hard not to eat the whole batch before I had even finished them. The only thing is that the dough is very very mellow and quite tricky to form. You need to work in small batches and keep the rest in the fridge. Worked best for me. The cherries need to be cut very finely to be able to form nice little crescents.

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Cherry-Chocolate Crescents

makes 35 125 g dried cherries 3 tablespoons Kirsch 270 g spelt flour 50 g cocoa powder (I used white chocolate powder - you can simply use your most favourite cocoa powder) 120 g caster sugar pinch of salt 200 g cold butter, cut 1 egg 200 g white chocolate Method:
  1. Finely cut dried cherries and mix with the Kirsch. Let soak for bout an hour, stir occasionally.
  2. Mix all ingredients with your stand mixer and knead until a firm dough forms. Knead with your hands until dough is smooth. Chill in fridge for at least 2 hours (better over night).
  3. Cut the dough into 3 equal parts (or more if this is easier for you). Roll  the dough(s) into about 1,5 cm thick strings. Then cut them into 6 cm long parts. Form little crescents, palce on cookie sheets.
  4. Bake at 180°C for about 12 minutes. Let cool completely before removing.
  5. Melt chocolate in your bain marie and dip the ends of the little crescents into the choc. Place on cookie sheet again and let dry completely.
  6. Store in airtight container.

Astrid 19.12.2011, 07.05| (0/0) Kommentare | TB | PL | einsortiert in:

Poppyseed-Cherry Biscuits

[caption id="" align="aligncenter" width="332" caption="Powdered with lots of sugar, filled with Cherry Jam: Poppyseed Biscuits"]Xmas Cookies 2011 - Poppyseed Cherry Biscuits[/caption]

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Verdict:

These cookies are easy to make, the dough is a charm to roll out and the cherry jam is a wonderful companion to the nutty taste of the poppyseeds in the dough. They need  few days in a tin container tho before they are best, so it's good to make them ahead. Originally you only dust them with powdered sugar but I think you can also cover them with chocolate or or even with some icing, if you prefer.

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Poppyseed-Cherry Biscuits

makes 35 200 g butter 100 g caster sugar a pinch of salt 300 g spelt flour 75 g ground poppy seeds 1 tablespoons grated lemon zest 1 egg 100 g cherry jam Method
  1. Mix all ingredients (except the jam) in the bowl of your stand mixer until a stiff dough forms. Divide into four parts and chill in the fridge over night.
  2. Take out one dough ball and roll out dough 3 mm thick. Cut out cookies with your favorite cutters and place them in your cookie sheets. Continue with remaining 3 dough balls.
  3. Bake at 180°C for 7-8 minutes. Let cool completely.
  4. Cover one half of the cookies with cherry jam and place a fitting cookie on top.
  5. Store in airtight container until needed.
  6. Before serving dust cookies with powdered sugar.
 

Astrid 18.12.2011, 07.04| (2/0) Kommentare (RSS) | TB | PL | einsortiert in:

Weekend Cat Blogging #341

Weekend Cat Blogging #341

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Othello is exhausted from all that nurse kitty duties and helping with Christmas preparations. A lot of snoopervising for a little cat!

Billy is hosting this weekend and we re sure this will be a lot of fun! Come and join us!

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

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

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Next hosts are:  P.S. We are looking for hosts who want to do a WCB in 2012 - if you are interested in hosting please contact Othello at wcbschedule@gmail.com! Thanks!

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Astrid 17.12.2011, 19.40| (1/0) Kommentare (RSS) | TB | PL | einsortiert in:

Stollen - The BBB Way...

It's December and we all are busy preparing for Christmas, Hannukah or however you call this high feast at the end of the year in your country or culture area.

Me and my fellow Babes are busy this time of the year too bzt we would not ne THE BBBabes if we didn't provide you with a bread this month, no?

December it was Susan who invited us to her Kitchen and she made us bake Stollen.

Yes - my dear readers - you read right, the Babes baked Stollen. What could be more appropriate for this time of the year?

She said on our Babe Blog when she announced the recipe to bake:

I'm doubly excited to be hosting for December because, although I didn't know this at the time I signed up, our posting day will be my wedding day! (Since my wedding dress is black, I guess I'll have to wear a pretty good apron to keep all the flour from showing up. By my estimate, I'll be pulling the Stollen out of the oven right about the time we need to head up to San Francisco City Hall, with our kids in tow, for the simple ceremony.) That's right, Stollen it is. This is one of my favorite holiday breads, and quite easy to make. (I though about Panettone, but that would have just been evil.) It is a traditional bread from Dresden, Germany, and the shape is supposed to resemble the swaddled child in the manger. You kind of have to use your imagination to see this.

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So first of all and before we proceed with our regular BBB posting we have to say:

Susan WeddingDear Susan,

The Happiest of Wedding Days to you! I truly wish me and all the other Babes could be there in person on your special day, but be sure we are with our minds and hearts right beside you!

Wishing you a rainbow, for sunlight after showers Miles and miles of smiles, for golden happy hours Shamrocks at your doorway, for luck and laughter too And a host of friends that never ends Each day your whole life through!

 

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Bread Baking Babes - Stollen

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Stollen

Bread Baking Babes - StollenAdapted from San Francisco Baking Institute Yield: 1500 grams (3 loaves, more or less) Time: Candy and dry citrus peel: 12 hours or more (can be done ahead) Soak the fruits: 12 hours Mix and ferment sponge: 12 hours (can be simultaneous with fruit-soaking) Mix dough: 20 - 30 minutes First fermentation : 30 minutes Preshape, rest, and shape: 30 minutes Proof: 90 minutes Bake: 30 minutes Sponge Ingredients: 120 grams flour 80 grams water 0.1 gram (small pinch) instant yeast [or 0.13 g active dry, or 0.25 g fresh] Soaked Fruit Ingredients: 130 grams raisins dried cranberries 75 grams dried cherries (or more raisins) 61 grams candied orange peel 92 grams candied lemon peel since I do not like candied citrus peel I used about 160 grams of dried apricots, apples, pears and prunes 82 grams slivered almonds 34 grams rum Final Dough Ingredients: 348 g flour 53 g milk 25.3 grams (2 Tablespoons + 2 teaspoons) instant yeast [or 18.6 g osmotolerant, or 31.6 g active dry, or 63.3 g fresh] 8 g (1-1/3 t.) salt 8 g (2-1/3 t.) diastatic malt powder (omit if you don't have it) 51 g sugar 50 g egg (about one large egg) 5 g grated lemon zest (one average lemon) 5 g grated orange zest (one small orange) 1/3 t. of each of these ground spices: cinnamon, cardamom, cloves, allspice, nutmeg 273 g unsalted butter, at room temperature (should be pliable) all of the sponge all of the soaked fruits Finishing Ingredients: clarified butter fine granulated sugar powdered (confectioner's) sugar Method: Bread Baking Babes - StollenBread Baking Babes - StollenBread Baking Babes - Stollen
  1. Toss the soaker fruits with the rum in a medium bowl. Cover and leave at room temperature for about 12 hours. Meanwhile, combine the sponge ingredients in another medium bowl. Cover and ferment at room temperature for 12 hours.
  2. In the bowl of a stand mixer with a dough hook, combine all of the final dough ingredients except the soaker. Mix in slow speed until all the ingredients are incorporated.
  3. Continue mixing in medium speed until the gluten reaches full development. The dough should come together around the hook and should no longer stick to the sides and bottom of the bowl. This could take about 20 minutes or more, but will depend on your mixer.
  4. Add the soaked fruits and mix on slow speed just until they are evenly distributed through the dough.
  5. Transfer the dough to a lightly buttered container. Cover and ferment for 30 minutes at room temperature.
  6. Turn the dough onto the counter. Divide into three pieces, or however many you would like. Preshape the dough into balls and let them rest, covered, for 30 minutes.
  7. To shape each loaf: Form a blunt-ended batard and dust it lightly with flour. With a thin rolling pin, press down firmly, separating about 2/5 of the dough from the other 3.5. Roll out the flap of dough connecting the sections so it is about 2 inches wide. Flatten the larger section slightly with your hand, then fold the smaller section over to rest on the larger one.
  8. Place the loaves on parchment-lined baking sheets (two per sheet) and slip them into a large plastic bag with a bowl of warm water. Proof for about 90 minutes, replenishing the water when it cools.
  9. Meanwhile, preheat the oven to 375 on convection setting or 400 on regular bake setting. You will also need steam during the initial phase of baking, so prepare for this now.
  10. Bake for 10 minutes, open the oven door briefly to allow any remaining steam to escape, and bake for another 20 minutes. If you do not have convection, you may need to rotate the position of the baking sheets halfway through the bake to ensure even browning and keep the one on the lower rack from burning on the bottom.
  11. While the loaves are still warm, brush them with clarified butter. Dredge them in fine granulated sugar, brushing or shaking off the excess.
  12. To finish, sift powdered sugar over the loaves.
  13. Cut when completely cool. You can leave the stollen out overnight to let the loaves dry and the sugar crust up a bit.

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Bread Baking Babes - Stollen

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Yeastspotted!

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

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

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

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

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

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

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

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

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

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

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

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Astrid 16.12.2011, 06.24| (18/0) Kommentare (RSS) | TB | PL | einsortiert in:

[The Secrect Recipe Club] - Foster's Market Brownies, tweaked

Today is "reveal day" of The Secret Recipe Club again and all of us particpants (well honestly only the first quater of participants because there are so many others, that  the group has been split into 4 groups with different posting days to make it easier for folks to visit everyone) will reveal which blog we have been assigned to and what we found most interesting to try on our own...

Posting dates of the other groups:

  • Tina's Group (group B) - 12/12/11
  • Angela's Group (group C) - 12/19/11
  • TamI's Group (group D) - 12/26/11

How this all works? well, just click on that logo on the left and you will get to a whole wonderful website that will answer all your questions and more!

Why I joined? Because I think it is a fun way to discover new blogs and - again - step outta my comfort zone a bit by being assigned an unknown blog and having to find a recipe that suits me and tempts me to cook myself.

Join too? Simply click here and read the rules (well there are not many otherwise I would not be here)  and apply. I promise you it is fun!

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The Secret Recipe Club - Foster's Market Brownies

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This month I was assigned to our SRC Group Fairy: Jane of The Heritage Cook. If you do not know her blog by now you really should take a look, it's like opening a treasure chest. Lovely pictures and great recipes!

She took over our group from Amanda, who resigned from managing the group to be able to do more work behind the scenes, so Jane is now taking care of us ;o)

I simply got lost while browsing through her site and - believe it or not - I bookmarked a whole lot of recipes I want to make soon. Finally I settled down on a brownie recipe she had: Foster's Market Brownies - because I love brownies and it just sounded so lovely.  I changed the recipe a bit but not too much...

I also halfed the recipe - two people don't need that much brownies, besides Sweetheart is not a big dark chocolate lover...

Changes I made apart from halfing the recipe were that I used sliced almonds and chestnuts instead of walnuts because I think dark chocolate and chestnuts go perfectly together! YUMMO!

I think I will make them again and use white choc plus Whiskey infused cranberries - I bet this goes perfectly as well...

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The Secret Recipe Club - Foster's Market Brownies

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Foster's Market Brownies, tweaked

The Secret Recipe Club - Foster's Market BrowniesSara Foster of Foster's Market adapted from The Heritage Cook  Ingredients 1 cup white spelt flour 1/2+1/3 cups unsweetened cocoa powder 1 tsp salt 4 large eggs 2 cups packed brown sugar 2 sticks unsalted butter, melted 1 tbsp pure vanilla extract 6 oz semisweet chocolate chips 2 cups coarsely chopped walnuts (optional) 200 gr cooked chestnuts, chopped coarsly 150 gr sliced almonds Directions:
  1. Set the rack in the center of the oven and preheat to 325°F.
  2. Shift together the flour, cocoa powder and salt in the bowl and stir to mix. Set aside.
  3. Cream together the eggs, sugar, butter and vanilla in a separate bowl with an electric mixer until well blended.
  4. Add the flour mixture to the butter mixture and mix just until all the dry ingredients are moistened. Do not over mix.
  5. Fold in the almonds, chestnuts and chocolate chips and stir to blend. Spread the batter evenly into the prepared pan.
  6. Bake 35 to 40 minutes, until the brownies are firm to touch. They will be slightly soft in the center when tested with a toothpick.
  7. Remove from the oven and cool about 40 minutes before cutting.
  8. Remove from the pan, trim the edges and cut into 2-1/2 by 3 inch bars.
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The Secret Recipe Club - Foster's Market Brownies

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Astrid 05.12.2011, 16.00| (6/0) Kommentare (RSS) | TB | PL | einsortiert in:

Weekend Cat Blogging #339

[caption id="" align="aligncenter" width="500" caption="Hey Meowza, do you wan to come snuggle?"]Weekend Cat Blogging #339[/caption] Thank you for hosting Miz Mog and Meowza!

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

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

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Next hosts are:  P.S. We are looking for hosts who want to do a WCB in 2012 - if you are interested in hosting please contact Othello at wcbschedule@gmail.com! Thanks!
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Astrid 04.12.2011, 20.34| (4/0) Kommentare (RSS) | TB | PL | einsortiert in:

We interrupt our regular non blogging for some announcements...

Easy like Sunday...

Did you see Salome's post for WCB over at Momma's blog? Billy Sweetfeets is hosting, this means a lot of fun!!
Speaking of Weekend Cat Blogging: With only a few weeks left in 2011 we opened registrations for WCB Hosting 2012 so if you want to be a host for one of the weekends next year please just drop Othello an email at wcbschedule AT gmail.com - the link above shows all available dates! Thank you in advance!

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Secret+Paws++Announcement   Lovely Mom Paula and the wee ones Truffles and Brulee are hosting Secret Paws 2011 - do you want to join? Just see all the details at the Secret Paws Bloggie! Join in the fun it's a very nice play and they've limited the amount to 20 USD due to economic constraints so it won't be too expensive too! Deadline for registering is Dec 1st! We've already sent off our details and can't wait to see who we are gonna send some lovely surprises!   Oh and speaking of the Holiday Season: we've also registerd for Huffle Mawsons Holiday Card Exchange!

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Stop Diabetes Purr and Pray for Perfectly Parker.jpg Our friend Perfectly Parker is raising awareness and funds for healing Diabetes. Like the big "C" Diabetes is affecting a lot of people's life and needs to be supported to find a cure! Parker's Momma has Diabetes and we know a lot of other bloggers who have it too. So we are showing our support by displaying the banner on our blog and linking to the fundraising.

On a much more sad note: Perfectly Parker has been diagnosed with a rather aggressive tumor in her tummy and she is preparing to leave for the Rainbow Bridge. we send purrs and purrayers to her and her family that they will have enough time to say their goodbyes and have some time left to just snuggle and love each other!!

Parker you are such a brave ktity girl! Kudos!

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As if there weren't enough bad news around us one of our eldest blogging friends Kimo has escaped from the house and is now roaming free! He has not come home since Nov 14th and his Momma and Daddy are going bonkers because they are worried sick for him!

If you can spare a purr or two to help us purr him home? He is very much needed there! I am sure Sabi misses his brother just as much!

Please KIMO COME HOME!!

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 Thanks for listening!

Astrid 20.11.2011, 16.44| (10/0) Kommentare (RSS) | TB | PL | einsortiert in:

Weekend Cat Blogging #337

Weekend Cat Blogging #337

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

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

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Next hosts are:  P.S. We are looking for hosts who want to do a WCB in 2012 - if you are interested in hosting please contact Othello at wcbschedule@gmail.com! Thanks!
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Astrid 20.11.2011, 10.57| (4/0) Kommentare (RSS) | TB | PL | einsortiert in:

For the Love of Celebrating Life (and Food) - the Dining Room

The Dining Room

I cannot for the life of me remember how I "met" Angelika in this big world of foodbloggers but I remember it was way back in 2006 or even 2005. I found her blog "The flying Apple" (which sadly is offline by now) and was smitten by her writing. When I discovered she lived in Vienna, the town that has become my home over the past 20 years, I was even more smitten.

We stayed somehow updated through commenting and such. Then one day Angelika blogged about the dream of her life: Cooking in her own kitchen for a selected number of people a few days a week... What a dream!

Being the stunning woman she is her plans evolved and she shared many a detail of all her plannings through her blog with us! Oh boy! I tell ya that was an exciting time and I remember like it was yesterday how excited I was to see her very on big dream come to life.

theDiningRoom

9 months of planning and hard work later her dream nearly had become reality ... I can tell because I was there when it happened! Angelika, this kind soul, invited me to the grand opening of what has now become known as "the Dining Room".

The Grand Opening took place on a wonderful summer day in June 2007. We were left speechless when Sweetheart and I first saw the location, the kitchen and this wonderful old garden behind her house in real life!

She showed us every detail and we were happy and excited like children under the Christmas tree to share her happiness.

During an evening with heavenly fingerfood from which you could feel her love for cooking with every bite, paired with extraordinary wine, much laughter and chitter chatter where we enjoyed sitting in this lovely garden and we celebrated a woman and her dream. We cheered her, I still remember that everyone who was there this evening wished from the bottom of their hearts that this dream would soon become a success story!

The Dining Room

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Meanwhile she has also written her first cookbook (published September 2010) where she also tells the story of "the Dining Room" and other tidbits of her life - not to forget there are also some very very delicious recipes in the book - so I highly recommend that you get it, if you haven't already done so (like me).

You can get it for yourself or even as a gift for someone you love (hey it's Christmas soon anyway!) and you'll be gifted with 12 3 course menu ideas!

There is a German and an English version available!

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The Dining Room

This Wednesday  - 4 years later - I was a guest at Angelika's again.  Honestly we had planned to be there way earlier, but life happens and you can't always decide where it is making you go... So 4 years had to go by 'till we were able to enjoy her great food again!

How come? you might think...

Well, you know Sweetheart a bit by now, don't you? I think I told you before that it is not so easy to find agift for his Birthdays etc. for him so last year my genius mastermind and  I thought an evening at Angelika's - just the two of us - would be a nice gift, since he really loved it there the first time. I emailed her about a gift coupon and a few days later she had sent me desired gift coupon. This was in July 2010.

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The Dining Room

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You see, it took us yet another year to settle on a date to finally go there. *sigh* 

The Dining Room

We arrived a little early (usually the Dining Room opens at 7 pm) but Angelika welcomed us with open arms and a warm welcoming smile!

Since we were the first guests this evening we got to chose the table where we would be placed and I happily occupied the best one: where Sweetheart could overlook the entire room and I had the best view into the kitchen ;o))

The Dining Room

Seconds after we had put our bottoms on those cosy big chairs we were served with the first goodie: Angelika's famous rosemary bread served in a lovely oriental inspired tin bowl that (embarrassingly like Sweetheart noted) was refilled several times during this evening - and I felt at home! I could feel how the stress and the tautness that had haunted me the past few weeks simply vanished.

The theme of the  menu Angelika had chosen for this evening was: VENEZIA INVERNALE - wintery Venezia

She provided us with 6 courses of Venetian inspired goods that left us oooh-ing and aaah-ing with every plate she served. If you'd been there with us you'd have heard more than one time " Jeez, this is sooo good"

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Il Preludio - Appetizer

[caption id="" align="aligncenter" width="332" caption="Goat's cheese roll with Quince Purree"]The Dining Room[/caption]

We especially loved the quince purree. It had a very smooth and velvety mouth feeling and a very subtle taste. I liked the spicy roll as well.

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Antipasti Platter Venetian Style

[caption id="" align="aligncenter" width="332" caption="Venison Carpacio, carrots and peas after Ottolenghi, Pollp Tonnato ala Angelika"]The Dining Room[/caption]

Oh this one was a surprise. Tho I liked the venison, the veggies were a big surprise and especially Sweetheart loved them, him not being the veggie lover at all. Pollo tonnato - well nothing else to say about it, it is just heavenly!

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Red Wine-Radicchio-Risotto "Salty & Sweet" Topped With Ricotta and Caramelized Walnuts

[caption id="" align="aligncenter" width="332" caption="Red Wine-Radicchio-Risotto "Salty & Sweet" Topped With Ricotta and Caramelized Walnuts"]The Dining Room[/caption] All those different flavours in one risotto: heavenly! First I was a little worried about the bitterness of the radicchio but in this risotto it was not bitter at all! the crunchy walnuts were another nice addition through their sweetness. Lovely!

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Stuffed Sea Bass Rolls Served In Tomato-Prawn-Broth And Polenta With Spinach

[caption id="" align="aligncenter" width="332" caption="Stuffed Sea Bass Rolls Served In Tomato-Prawn-Broth And Polenta With Spinach"]The Dining Room[/caption]

Sweetheart said: Wow, this is the best polenta I've ever had! so I guess he really liked it. I especially liked the homemade pickled veggie jullienne and the broth was a hit too. Not to forget the perfect steamed fish!

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Cheeses Served With Mustard-Infused Sweet & Spicy Sauces

[caption id="" align="aligncenter" width="332" caption="Truffle Pecorino & Chilli Pecorino Served With Mustard-Infused Sweet & Spicy Sauces"]The Dining Room[/caption] May I say purrfection, again? If not for the cheeses we loved it for this tiny little blob of mostarda! While driving home this evening Sweetheart requested that we make mostarda at home soon. (We looked it up, there is a recipe in her book, so we may make it soon)

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Chocolate Heaven Cake

[caption id="" align="aligncenter" width="332" caption="Angelika's signature cake - Schokoladewolkentorte"]The Dining Room[/caption]

Actually there is nothing you an say about this cake! That's because you constantly have your mouth full 'till it is entirely gone... The taste is something between a brownie and a souffle... very soft, a bit fluffy, melting in your mouth and full of chocolaty flavors!

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While Sweeetheart decided on a beer for an aperitif I relied on the chef's recommendation and had a glass of MOSCATOLINO which I learned is a sparkling wine of the Muskat-Ottonel grape and tho I do not fancy sparkling wine, this one was anything less than delicious and went very well with the first two courses.

Somewhere between the risotto and the fish course I switched to a lovely Chardonnay - again not my favorite kind of wine but a perfect pairing to Angelika's menu.  Which Sweetheart also enjoyed.

The cheeses and the dessert were accompanied by a glass of GRANDE CUVÉE BARRIQUE 2008 and this was a wine I loved!

I skipped the dessert wine and Sweetheart had Latte Macciato with his cake!

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[caption id="" align="alignleft" width="160" caption="What a nice surprise!"]The Dining Room[/caption]

As if this evening hadn't been great enough Angelika surprised us with a small version of her "Schokoladenwolkentorte" that even had a sparkling "candle" on it to celebrate our anniversary (we had back in September).

I think it is those little "extras" that make a wonderful evening a remarkable one!

You bet we would have snarfed down the entire cake this very evening if, oh if, only there was enough place left in our bellies! At last we were gifted with a nice doggy bag with this lovely cake inside and we enjoyed it the following evening!

Thank you Angelika for a lovely evening we really really enjoyed to be your guests!

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[caption id="" align="aligncenter" width="500" caption="I love this coffee cups!"]The Dining Room[/caption]

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If you want to go there yourself - and I highly recommend you to do so if you ever happen to be in Vienna - here are the details:

Angelika Apfelthaler's theDiningRoom A-1130 Vienna Maygasse 31 www.theDiningRoom.at

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Astrid 19.11.2011, 08.20| (5/0) Kommentare (RSS) | TB | PL | einsortiert in:

Streusel Potato Cake (Kartoffel Kuchen)

So here we are again:  The Bread Baking Babes!

This month Tanna said "Let them eat cake and make it with potatos!" - yes you read right dear readers tho this Potato Streusel Cake techincally is no bread at all sometimes we Babes just need to bake cake!

She adapted the recipe from One Potato, Two Potato by Roy Finamore
From the books intro:
There are a lot of things called potato cake in this book, but this one's a real cake, of the coffee cake school. It's based on an old Pennsylvania Dutch recipe.

Again some of us Babes had a Google+ hangout session to bake and chat away while baking this lovely potato cake. If I recall it right there were: Natashya, Susan, Ilva, Görel, me - did I miss someone?

I love this bake together with the Babes even tho not all of us are baking when we have these hangout sessions. It's so nice to hear and see the Babes and talk about the baking.... hope we can hangout together again soon Babes!

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Potato Streusel Cake

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Potato Streusel Cake

Streusel Potato Cake (Kartoffel Kuchen)

Recipe Adapted from: One Potato, Two Potato by Roy Finamore Yield: 2, 10 inch round cakes; 4 eight inch round cakes Ingredients: For the Cake: 1 pound russet or all purpose potato, peeled and cubed 8 tablespoons butter, cut into pieces 2 teaspoons active dry yeast 3/4 cup brown sugar 2 large eggs 5 cups AP flour 1.5 cups white whole wheat flour 1/4 teaspoon nutmeg, freshly grated 4 tablespoons flax seed meal 1/2 teaspoon salt For the Streusel 1/2 cup oat bran 1/2 cup whole wheat flour 1 cup light brown sugar 1 teaspoon cinnamon 8 tablespoons butter, room temp. 3/4 cup walnuts or pecans or almonds 1/3 cup white raisins Directions: Potato Streusel Cake
  • Cook potatoes until very tender, just falling apart. Drain and reserve potato water. Idealy: rice the potatoes otherwise mash them.
  • Combine with butter and 1 3/4 cups warm potato water. Allow butter to melt and water to cool to luke warm.
  • In a standing mixer bowl: mix together the potatoes, potato water & butter, yeast, sugar, eggs and 2 cups of flour. Beat until smooth. This is VERY liquid at this point.
  • Cover the sponge with plastic and leave in a warm place until it's bubbling happily. Original recipe allowed 1 hour for this. I altered this to a 5 hour rest in the fridge. Tanna: I'm working on the premise that a coffee cake is a morning thing so I aimed for an overnight rise in the dough with shaping in the AM.
  • Potato Streusel CakeStir in remaining 4.5 cups flour, nutmeg and salt using the dough hook (or strong wooden spoon) for about 5 minutes. Dough should be very smooth.
  • Tanna: I never got a really smooth dough. I tried using Richard Bertinet's slapping technique for very liquid doughs but didn't really have any success. I probably added another almost 1 cup of flour here but didn't want to push it anymore than that.
  • Cover again & leave to rise until doubled. 6. Again, original recipe allowed for 1 hour. I let this rise overnight.
  •  Punch the dough down and turn out onto a lighty floured surface.
  • Divide the dough in half. If you work quickly while the dough is chilled you can get a reasonable nicely tucked round. As it warms, it'll get more liquid on you. Shape into two rounds. Original recipe: Place into two 10-inch round cake pans. Tanna: I did four rounds and used 2 8 inch and 2 10 inch round cake pans. My four cakes were about 2 inches tall.
  • Preheat oven to 400° at least 20 minutes.
  • Potato Streusel CakeFor the Streusel: Stir flour, brown sugar and cinnamon together in a bowl and add butter. Mix together creating a soften mixture with dark color and sticky texture. Work in the nuts.
  • Sprinkle streusel over the cakes.
  • When cakes are covered, dimple the cakes with your fingers - much like dumpling foccacia. Dimpling will bury some of the crumbs and leave others on the top.
  • Potato Streusel CakeCover with plastic.
  • Allow to rise in a warm place until doubled, taking about 45 minutes.
  • Bake cakes at 400° 20 to 25 minutes.
  • Cool on rack ... but not cold ... this is too good warm. This is beautiful toast! Freeze the second cake if you can get it to the freezer before it's gone.
   

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Potato Streusel Cake

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 My Verdict: 

I have no idea how this cake could ever be baked in 20-25 minutes! Mine took about 45-55 minutes and I only used half the recipe and did two cakes! Unfortunately my crumbles got a bit too dark due to the longer baking and the rather high heat. I covered the cakes with tin foil after about 30 minutes baking. Even tho after 55 minutes the cakes seemed to be done, I guess I should have baked them a little longer 'CCause they both collapsed while cooling down and were not nearly as fluffy as the one Tanna showed us on our BBB blog.

Nevertheless you really should try it because it might not have been the prettiest cake I've ever baked but sure was a very very tasty one! If I were to bake it again I'd bake it with way less heat - maybe at about 170-180°C for about 60 minutes or even longer to be sure that it's really done inside. On the positive side (apart from being really tasty - did I mention that?)  it keeps quite well for a few days and freezes well too. I have to admit tho I liked it best still warm directly out of the oven...

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Potato Streusel Cake

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

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

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

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

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

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Don't forget to visit my fellow Babes and see what they did with this lovely Bread this month. Oh and don't forget to visit Katie our BBBBB (Bitchin' Bread Baking Babe Bibliothécaire) who writes up such lovely round ups of all the BBB Breads every month!

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

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

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

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

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Astrid 16.11.2011, 06.17| (19/0) Kommentare (RSS) | TB | PL | einsortiert in:

Wordless Wednesday #9

[caption id="" align="aligncenter" width="500" caption="Potato Fritters and pan fried Sirloin in creamy pepper sauce"]Wordless Wednesday #9[/caption]

technical stuff:

Camera: Nikon D5000 Exposure: 0.006 sec (1/160) Aperture: f/6.3 Focal Length: 50 mm ISO Speed: 200

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  My thoughts on this:    I made these Soul Cakes for All Soul's Day on Monday. I haven't posted about them as planned yesterday because even tho they were very very tasty when they came right out of the oven, I did not like them one bit the next morning. Somehow they tasted stale and kinda brick like... talk about failure!   But I somehow liked the picture I made of them and I wanted to see how it looked when I transferred it to B&W - I even liked it better than the original version. I shot this pic with my new 50 mm lens which has no autofocus (yeah, talk about reading all before you buy!!) and I am still getting used to the new lens...  

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  This Wordless Wednesday post also goes to  Susan's (The Well-Seasoned Cook)  Black and White Wednesday. For more info about this weekly event see this post: Wordless Wednesday for Black & White food photography. Be sure to check out all the lovely entries once Susan has started the post for today. I love the idea!  

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  Wordless Wednesday   ...is a  series that will feature a random food photo that may or may not have made it on the blog yet. This is how I am trying to improve my food photography skills. I am happy about feedback and CC is always welcome especially on lighting, composition, styling,...  

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Astrid 09.11.2011, 21.12| (1/0) Kommentare (RSS) | TB | PL | einsortiert in:

[The Secret Recipe Club] - Potato Perogies

Today is "reveal day" of The Secret Recipe Club again and all of us particpants will reveal which blog we have been assigned to and what we found most interesting to cook from this blog...

Reveal Days of the other SRC groups are - so watch out for more fun on:

  • Tina's Group (group B) - 11/14/11
  • Angela's Group (group C) - 11/21/11
  • TamI's Group (group D) - 11/28/11

How this all works? well, just click on that logo on the left and you will get to a whole wonderful website that will answer all your questions and more!

Why I joined? Because I think it is a fun way to discover new blogs and - again - step outta my comfort zone a bit by being assigned an unknown blog and having to find a recipe that suits me and tempts me to cook myself.

Join too? Simply click here and read the rules (well there are not many otherwise I would not be here)  and apply. I promise you it is fun!

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[caption id="" align="aligncenter" width="332" caption="Potato Pierogi"]Secret Recipe Club - Potato Pierogi[/caption]

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This month I was assigned to Amanda and her blog Dancing Veggies. When I first read this in my email I thought: Oh a Vegetarian, now that will be funny.

I love to eat veggies and do this a lot but when planning my meals most of the time there will be a small piece of fish or meat involved, not much but it is there... As a child I often preferred the side dishes and the gravy over the meat (and still do most of the time now) - but that's not what you would call vegetarian, no?

So I sat there in front of my PC and pondered about cooking vegetarian this month. When something is fairly new to me I tend to go into what my family calls "research mode". Hey I am an Aquarian! I need to know about things before I dive right into them... besides, it's fun to find out about new things!

After browsing through the web for a few hours and reading a lot of articles and opinions  I turned back to Amanda's blog and flipped through her blog. To my very surprise I found many recipes where I immediately thought "wow I want to make this" and bookmarked them away.

In the end I settled down on 8 recipes and have made 5 of them so far - plus I am sure I will do the other 3 soon.

Amanda says on her blog: 

My blog focuses on recipes that are simple and QUICK, with ingredients that can easily be found at the local market.   I also have a sweet tooth so expect to see some quick and easy dessert recipes as well.

Quick, simple, local AND a sweet tooth? That gal does it right! Besides you don't always need parts of dead animals on your plate, do you?

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[caption id="" align="aligncenter" width="332" caption="Potato Pierogi"]Secret Recipe Club - Potato Pierogi[/caption]

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Secret Recipe Club - Potato Pierogi

Potato Perogies

original Recipe by Amanda at Dancing Veggies, slightly adapted by me Ingredients: - 2 cups flour - 1/2 tsp salt - 2 garlic cloves, finely diced - 1 tbsp dry Italian Seasonings (I used the Pampered Chef version) - pinch of pepper - 1 egg - 1/2 cup sour cream - 1/4 cup margarine, softened - 2 cups of favorite mashed potato recipe Directions:
  1. Mix the flour and the salt. Add the garlic, Italian seasonings, and pepper. Beat in the egg and mix well before adding the sour cream and margarine. Gently knead the dough about 10 minutes, then cover and place in the fridge for 30minutes. I roasted my garlic before adding to the dough so it was very easy to mash it and added a wonderful depth to the final product.
  2. Split dough into two sections and keep the spare dough in the fridge until ready. Roll out the dough until 1/4 in thick. Use a cookie cutter to shape the dough. Place about 1tbsp topping in the middle of the circle and then fold over, using a fork or dough crimper to seal the edges. Wow that was the fun part. The dough was super easy to roll out even without a pasta machine.
  3. Meanwhile bring a large pot of water to a boil. Add salt and slowly add perogies, cooking until they float to the top being careful to not crowd the pot.
  4. Once the perogies are cooked there are MANY options for finishing them, I normally saute but have been known to bake them as well. If sauting, just add some butter to a pan and heat over medium. Add perogies and cook until lightly brown on each side. Feel free to add some onions or peppers! If baking turn oven to 375. Cook on each side about 4minutes. I baked them in the oven for about ten minutes until they where nice and golden brown. Loved that extra crunch this treatment gave them! I think next time I make them I'll saute them just to see the difference,... 

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[caption id="" align="aligncenter" width="332" caption="Potato Pierogi"]Secret Recipe Club - Potato Pierogi[/caption]

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 So far I've also made from her blog: Mushroom StroganoffPasta MornaySour Cream Potatos, Honey Apple Cobbler.

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Astrid 07.11.2011, 12.04| (17/0) Kommentare (RSS) | TB | PL | einsortiert in:

MAC ATTACK #24 - PINK OCTOBER MACARONS

Pink Ribbon

Every year in October lots of people around the globe are going Pink!

 

Pink is not only a very girly color *brrr* I hardly ever use but also the color of  Breast Cancer Awareness!

Nowadays the big and dreary "C"-word  seems to affect so many people around the globe and with social networking and the virtualisation of our little world it nearly takes an (uninvited) place in our living rooms way too often.

My own family has been affected by cancer since my Grandmother (Mom's Mom) died of abdominal cancer and I still can't think of the time in hospital when she was nearing the end, constantly in pain  and a shadow of herself. Those very last few days where she wasn't even able to speak and her eyes pleading us to help her... even now - seven years later - my Mom is not able to speak about this time and it took us a long time and much love to help her deal with the death of her mother.

The second wife of my Grandfather is fighting Breast Cancer for like 10 years now. I think it has returned about three times until now and - although I never got very close with this woman - I fear the time when it will come back for one last time. I know my Granpa loves her and I dread to see him suffer!

I guess I could go on about old classmates and far relatives and friends all affected by the C-word but that would not help either...

All I want to say is: People! Wake up! Inform yourselves! 

  Step 1 - Examine your breasts in the shower

Cancer is something that can affect everybody, anytime!

Keep yourselves up to date, examin, go to your doctor on a regular basis for checks and information! The earlier a doctor can help you the better your chances are!

Claire of A little piece of me - who draws wonderful, funny and awesome doodles by the way - made some doodles to show how easy it is to do a self exam.

One thing I really want to mention: Breast Cancer is not something that only affects women! Men have boobs too!

Please guys believe me, I know it is much rarer in men than in women - but even one man dying  of breast cancer is to much if he could have been treated!

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MAC ATTACK #24 - PINK OCTOBER MACARONS

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Jamie and Deeba are dedicating the October Mactweets to this cause and asked us to bake Pinktober Macarons. It's been a while since I made macarons and they even worked out so I can participate in this monthly event.

This time - though I am very late again - I made Rose Macarons filled with Rose Jelly. All pink - and I am not a pink kinda girl, ya know! For a good cause you can part with your rules, yes you can!

For this Pinktober challenge I wanted to make something special - not your ordinary macaron - but alas I was very insecure since my last two batches were a complete failure. No feet, runny dough,... well need I say more?

When it comes to pink I tend to think of the nice pink roses that are blooming in my Mom's garden all summer long. So after many back and forth I decided on making rose-flavored macarons and fill them with a rose jelly that I made for the Birthday Cake for Mrs Q. earlier this year.

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MAC ATTACK #24 - PINK OCTOBER MACARONS

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Pink Rose Macarons with Rose Jelly Filling

MAC ATTACK #24 - PINK OCTOBER MACARONSAs base I used the basic recipe given in Helen's guide and Jamie's instructions again. Ingredients 3 egg whites (100gr) 50 gr granulated sugar 200 gr powdered sugar 110 gr blanched almonds ground 1 TBS dried rose petals, finely ground 2-3 drops rose water Method - Please see Helen's guide for instructions!

Rose Jelly

Ingredients 3 cups of good clean water, 1 lime (use the juice) 2 cups of granulated sugar 3 ozs of liquid pectin petals from 6 roses or about 2 cups Method
  1. Low pulse the water and rose petals in a blender, just to chop them coarsely.
  2. Pour mixture into a saucepan and bring to a boil, but turn off heat right away to allow the petals to infuse in the hot water for awhile.
  3. After 30 minutes, pour mixture through strainer to remove remaining pieces of the petals and place back onto the heat to simmer, covered for another 30 minutes.
  4. Add sugar, lemon juice and pectin and stir while simmering until sugar is dissolved.
  5. Bring to a boil for 10 minutes or until the mixture begins to set.
  6. Pour into hot sterilized jars, seal and refrigerate.

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MAC ATTACK #24 - PINK OCTOBER MACARONS

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

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

Astrid 05.11.2011, 19.06| (12/0) Kommentare (RSS) | TB | PL | einsortiert in:

Hosting Weekend Cat Blogging #335

Weekend Cat Blogging #335

Yes, you are reading right, we are hosting this weekend and I am head over heals excited that we do! It's been a long time since we last hosted and I love to invite all the kitties to come and play! Tube Hockey anyone? Thundering Herds of Elephants *giggles* Just leave your links in the comment section of this post and I will add you to the round up later this weekend! Thanks!

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Eden the Peace Cat is blogging for Peace at Animal Shelter Volunteer Life

Our friend Amar shows us this grey cat he sighted on one of his favorite photography spots. But where is Luna this week?

At the House of cats there moved in two little terrors they say. Adjustment is taking place tho - slowly!

Coco at sidewalkshoes is enjoying the falling temperatures outside and shows of her pretty fall colored furs.

Let me introduce you to Maui the hunter, he brings home real life live bunnies and squirrels and lots of other critters,... a true mancat!

Meowza my one and only mancat, how I love your belly! *swoon* I'll come and roll in the dirt with you ...

June Bug is ranting about PETA... well there are some wise words in it go and  read it!

Rusty loves flowers! Me 2!

Samantha and Clementine are joining us with their peace globe!

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Weekend Cat Blogging is a weekly event where bloggers feature pictures and/or stories about their cats on their blogs, apart from the usual theme of their blog. Participating is very easy: Just navigate to he hosting blog of the week (list shown above) and leave your link so others can find your post. Usually the host will do a little roundup at the end of the weekend to feature the participating cats and blogs, but this is up to the host and not to be expected always. It is also nice if you include a link to the host in your blog post, so people who read it can find the others as well. Thanks!

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Hosts in November are: 
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Astrid 04.11.2011, 17.05| (18/0) Kommentare (RSS) | TB | PL | einsortiert in:

Dona Nobis Pacem 2011

   

Today a lot of bloggers all over the world a flying their peace globes on their blogs showing them in their Dona Nobis Pacem posts.

We are flying ours too today because we think it is important and we cannot talk often enough that the world needs Peace! First of all we need Peace because only in a peaceful environment  we can turn to solve all the other problems our world is suffering!

Oh and seriously people: Peace is all we need - isn't the world a nicer place without War?

  Dona Nobis Pacem 2011 - kitty style   P.S. We want to thank Miz Mimi who has started this movement years ago and works to make it even more popular tirelessly throughout the year! Thank you Miz Mimi -You Rock!! P.P.S There is also a FB Page and a Cause for this movement if you want to join! Click here to see how to join - it's still time today!

Astrid 04.11.2011, 11.29| (14/0) Kommentare (RSS) | TB | PL | einsortiert in:

Happy Birthday Othello - my sweet little tabby boy!

Happy Birthday my sweet little boy - Othello!

I can't believe you are 11 years already!

You look not a day older than the 1 1/2 years way back when I got you!

love kissies Momma

Astrid 03.11.2011, 18.53| (11/0) Kommentare (RSS) | TB | PL | einsortiert in:

Wordless Wednesday #8

[caption id="" align="aligncenter" width="332" caption="Soul Cakes for All Soul's Day"]Wordless Wednesday #9[/caption]

technical stuff:

Camera: Nikon D5000 Exposure: 0.006 sec (1/160) Aperture: f/6.3 Focal Length: 50 mm ISO Speed: 200

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My thoughts on this: 

I made these Soul Cakes for All Soul's Day on Monday. I haven't posted about them as planned yesterday because even tho they were very very tasty when they came right out of the oven, I did not like them one bit the next morning. Somehow they tasted stale and kinda brick like... talk about failure!

But I somehow liked the picture I made of them and I wanted to see how it looked when I transferred it to B&W - I even liked it better than the original version. I shot this pic with my new 50 mm lens which has no autofocus (yeah, talk about reading all before you buy!!) and I am still getting used to the new lens...

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This Wordless Wednesday post also goes to  Susan's (The Well-Seasoned Cook)  Black and White Wednesday. For more info about this weekly event see this post: Wordless Wednesday for Black & White food photography. Be sure to check out all the lovely entries once Susan has started the post for today. I love the idea!

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Wordless Wednesday

...is a  series that will feature a random food photo that may or may not have made it on the blog yet. This is how I am trying to improve my food photography skills. I am happy about feedback and CC is always welcome especially on lighting, composition, styling,...

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Astrid 02.11.2011, 09.24| (3/0) Kommentare (RSS) | TB | PL | einsortiert in:

Trick or Treat? Either way - come and have a slice of Barm Brack with me!

[caption id="" align="alignleft" width="159" caption="Barm Brack"]Barm Brack[/caption] Happy Halloween or Samhain to everyone! Here in Austria we do not have a big tradition for the 31st of October, it is mostly a day like any other. We do not celebrate Halloween like a whole lot of people all over the world do. No kids here wandering through the streets in costumes and knocking on doors playing trick or treat.

I must confess I am not unhappy about that fact, I do not miss the kids ringing my doorbell and neither do the kitties here.

We do have some traditions for the following All Saints Day, the 1st of November.

We'd bake an Allerheiligenstriezel to share with our family for a coffee gathering in the afternoon similar what you would associate with High Tea. Other names for this baked good are "Strietzel", "Allerseelenzopf", "Seelenspitze", "Seelenbrot" or "Allerseelenbreze".

It is a braided yeast pastry. It's name means "All Saint's braid" in English and it consists mainly of flour, eggs, yeast, shortening or butter, raisins, some milk, salt and decorating sugar or poppy seeds. Some regional variations also include rum or lemon juice.

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[caption id="" align="aligncenter" width="332" caption="Barm Brack with butter and Warm milk"]Barm Brack[/caption]

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In Austria and Bavaria it is given to godchildren by their godfathers for All Saint's Day. This tradition has its origin in the ancient funueral cults in which mourning was expressed by cutting of the blaided hair. In the 19th century, it was common to give this rich kind of cake to the poor due to a depiction byPeter Roseggers. Especially for the godchildren that lived in rural areas the present meant a compensation for the starving and saving throughout the year.

Also common was the superstition that the luck of the forthcoming year depends on the success of the pastry. If the yeast doesn't work and the dough doesn't rises big trouble or the own death were apprehended.

When I stumbled across the recipe for Barm Brack in Darina Allen's "The Festive Food of Ireland" I was reminded of our Allerheiligenstriezel and decided to bake it this year instead of baking Rewenea Paroa or Pan de Mortei like I used to do the past years.

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[caption id="" align="aligncenter" width="332" caption="Barm Brack - soft and nice, speckled with cranberries"]Barm Brack[/caption]

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Barm Brack is a traditional Celtic bread served during Samhain with tea, and is the center of a divinatory ritual for the coming year.

The word barm comes from an old English word, beorma, meaning yeasty fermented liquor.Brack comes from the Irish word brac, meaning speckled - which it is, with dried fruit and candied peel. Hallowe'e n has always been associated with fortune telling and divination, so various objects are wrapped up and hidden in the cake mixture - a wedding ring, a coin, a pea or a thimble (signifying spinsterhood).

Barm Brack - Arán Breac (Speckled Bread)

Barm BrackIngredients:

  • 4 cups white flour
  • 1/2 level teaspoon ground cinnamon
  • 1/2 teaspoon mixed spice
  • 1/4 level teaspoon nutmeg
  • pinch of salt
  • 1/2 stick butter
  • 3/4 oz yeast (or 2 teaspoons dried yeast)
  • scant 1/2 cup caster (fine) sugar
  • 1 1/4 cups tepid milk
  • 1 egg, beaten
  • 1 cup sultanas
  • 1/2 cup currants
  • 1/4 cup mixed chopped candied peel

The 'lucky' ingredients - a 'gold' ring, to foretell marriage within a year - a small coin, to forecast wealth - a small piece of cloth to forecast poverty - a little piece matchstick to forecast the husband will beat his wife - a thimble to forecast spinsterhood - a button to forecast bachelorhood

Method:

1. Sieve the flour, spices and salt into a bowl, then rub in the butter.

2. Cream the yeast with 1 teaspoon of the sugar and 1 teaspoon of the tepid milk; it should soon froth slightly.

3. Pour the remaining tepid milk and the egg into the yeast mixture and combine with the dry ingredients and the sugar. Beat well with a wooden spoon or knead with your hand in the bowl until the batter is stiff but elastic.

4. Fold in the dried fruit and chopped peel, cover the bowl with a damp cloth or pure clingfilm and leave in a warm place until the dough has doubled in size. Knead again for another 2-3 minutes and divide between two greased 1 lb loaf tins.

5. Add the charms at this stage, making sure they are well distributed. Cover again and leave to rise in a warm place for about 30 minutes to 1 hour or until the dough comes up to the top of the tin. Bake in a preheated 350° oven for about 1 hour. Test with a skewer before taking out of the oven.

6. Glaze the top with the sugar dissolved in the boiling water. Turn out to cool on a wire tray and when cold cut in thick slices and butter generously. Barmbrack keeps well, but even when it's stale it is very good toasted and buttered.

Recipe Source: Festive Food of Ireland, The by Darina Allen, Kyle Cathie Limited, 1992

Note: The Brack can be made up to a week in advance and stored in an air-tight container. It is traditional that only he/she who has baked the cake should cut and serve the slices, as only he/she may know where are the 'lucky' items and will distribute them equitably!!

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[caption id="" align="aligncenter" width="500" caption="Have a very Happy Halloween or Samhain, dear Readers! "]Barm Brack[/caption]

"The fire was nice and bright and on one of the side-tables were four very big barmbracks. These barmbracks seemed uncut; but if you went closer you would see that they had been cut into long thick even slices and were ready to be handed round at tea." - From 'Dubliners' by James Joyce [Penguin Modern Classics - New Ed Edition, Feb. 2000]

I gave one half of the Barm Brack to Mrs. Q. and we had some slices for breakfast this morning. I also had some slices with butter with my evening tea and I really love it! It has a nice texture and is not too sweet. I will try it toasted tomorrow morning... we'll see how that goes!

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Astrid 31.10.2011, 21.26| (2/0) Kommentare (RSS) | TB | PL | einsortiert in:

Weekend Cat Blogging #334

Weekend Cat Blogging #334

Weekend Cat Blogging is  hosted by Luna and Amar this week - thanks for hosting!

They are hosting a special edition this weekend since it will be Halloween very soon! Come and join us in this spooky WCB! Will you be playing trick and treat this year?

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

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

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Hosts in November are:   

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Astrid 29.10.2011, 18.19| (4/0) Kommentare (RSS) | TB | PL | einsortiert in:

Wordless Wednesday

Wordless WednesdayHappy Wednesday yall - I am dreaming of my wifeycat Gree!

Astrid 26.10.2011, 19.45| (3/0) Kommentare (RSS) | TB | PL | einsortiert in:

Wordless Wednesday #7

[caption id="" align="aligncenter" width="500" caption="Sunday Brunch"]Wordless Wednesday[/caption]  

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My thoughts on this: 

Last Sunday the three of us: Mr T., Mrs Q. and I were enjoying a nice Sunday Brunch together at  Latte Grande. While we enjoyed the food there we were not exactly fond of the main courses. The coffee was good tho and we digged right into the other nice goodies at the buffet.

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This Wordless Wednesday post also goes to  Susan's (The Well-Seasoned Cook)  Black and White Wednesday. For more info about this weekly event see this post: Wordless Wednesday for Black & White food photography. Be sure to check out all the lovely entries once Susan has started the post for today. I love the idea!

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Wordless Wednesday ...is a new series that will feature a random foodphoto that may or may not have made it on the blog yet. This is how I am trying to improve my food photography skills. I am happy about feedback and CC is always welcome especially on lighting, composition, styling,... *** *** *** *** *** *** *** *** ***

Astrid 26.10.2011, 19.06| (1/0) Kommentare (RSS) | TB | PL | einsortiert in:

Easy Like Sunday...

Cats
Kashim

Hey DKM! Wanna come for some snorgles?

Astrid 23.10.2011, 13.48| (2/0) Kommentare (RSS) | TB | PL | einsortiert in:

Weekend Cat Blogging #333

[caption id="" align="aligncenter" width="500" caption="Salome"]Weekend Cat Blogging #333[/caption]

Weekend Cat Blogging is  hosted by Billy Sweetfeets Gingersnap this week - thanks for hosting!

We are so sorry to learn that their Grampie ran off to the light last night so their Mom is extra sad - our sincerest condolences dear Mom Mary! hugs and purrs and lots of kissies from all the kitties here and from Momma too of course!

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

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

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Hosts in October are: 
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Astrid 23.10.2011, 13.45| (0/0) Kommentare | TB | PL | einsortiert in:

Wordless Wedesnday #6

[caption id="" align="aligncenter" width="500" caption="Sweet soft peaks of fluff..."]Wordless Wednesday #6[/caption]

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My thoughts on this: 

Some time ago I made the Austrian version of bread pudding  and snapped a pic of the yet unbaked little glasses. It looks promising, no?

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This Wordless Wednesday post also goes to  Susan's (The Well-Seasoned Cook)  Black and White Wednesday. For more info about this weekly event see this post: Wordless Wednesday for Black & White food photography. Be sure to check out all the lovely entries once Susan has started the post for today. I love the idea!

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Wordless Wednesday

...is a new series that will feature a random foodphoto that may or may not have made it on the blog yet. This is how I am trying to improve my food photography skills. I am happy about feedback and CC is always welcome especially on lighting, composition, styling,...

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Astrid 19.10.2011, 14.03| (4/0) Kommentare (RSS) | TB | PL | einsortiert in:

World Bread Day 2011 - Focaccia con formaggio

Bake Bread for World Bread Day 2011

Zorra is hosting World Bread Day for the 6th time this year and I bet it will take us days to browse through all the yummy breads she will have in her round up this year - just like the years before...

Some years ago the International Union of Bakers and Bakers-Confectioners (IUB) declared October 16 as World Bread Day. Back in 2006 Zorra adopted it as a (food)blogger event with an amazing start up! This event has nothing to do with IUB, who actually seems not to care about the event anymore. But we do! Every year more bloggers participate in WBD - let's see how many there will be this year!

I - myself - join this event since 2008 with Soft White Bread in 2008, Twisted Bread in 2009, Rye Bread with nuts & pears in 2010.

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[caption id="" align="aligncenter" width="332" caption="Focaccia con formaggio"]World Bread Day 2011 - Focaccia con formaggio[/caption]

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Focaccia con formaggio

World Bread Day 2011 - Focaccia con formaggio

ingredients 250 gr Italian flour tipo 00 100 ml warm water 3 tablespoons olive oil 5 pieces mozarella (halved) 6 tablespoons breadcrumbs sea salt 4 tablespoons fresh basil

Method

  1. Combine flour, water and olive oil in a bowl and knead until you have a smooth and silky doughball.
  2. Let rest for 1 hour. Preheat oven to 220°C.
  3. Divide dough into 2 parts. Rollout the dough into two rounds as thin as possible. One disk should be slightly larger than the other.
  4. Cut all mozarella balls in half and dip in breadcrumbs then place on larger disk, sprinkle with basil and place other disk on top.
  5. Seal at the edges. Press down dough around the mozarella balls firmly.
  6. Brush surface with olive oil and sprinkle with sea salt.
  7. Place focaccia on your preheated pizza stone and bake for 10-15 minutes.
  8. Immediately cut into pieces and serve.
World Bread Day 2011 - Focaccia con formaggioWorld Bread Day 2011 - Focaccia con formaggio

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[caption id="" align="aligncenter" width="333" caption="Focaccia con formaggio"]World Bread Day 2011 - Focaccia con formaggio[/caption]

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I am proud to take part in Blog Action Day Oct 16, 2011 www.blogactionday.org

But it is not only a day to celebrate bread today like we food bloggers do over 6 years now but also the World Food Day and Blog Action Day whose theme is: FOOD (#BAD11).

World Food Day

was proclaimed in 1979 by the Conference of the Food and Agriculture Organization (FAO). It marks the date of the founding of FAO in 1945. The aim of the Day is to heighten public awareness of the world food problem and strengthen solidarity in the struggle against hunger, malnutrition and poverty. In 1980, the General Assembly endorsed observance of the Day in consideration of the fact that "food is a requisite for human survival and well-being and a fundamental human necessity" (resolution 35/70 of 5 December 1980). quoted from: UN

Blog Action Day

Since 2007, Blog Action Day has focused bloggers around the world to blog about one important global topic on the same day. Past topics have included water, climate change and poverty. This year, Blog Action Day will be held on October 16, which coincides with World Food Day, so naturally our 2011 theme is FOOD. quoted from: BAD website

Thinking about Food

When you live in a country where access to good quality food (or even food at all) is available all the time it is hard to imagine that hunger is still something that effects millions of people every day. It is a fact that we are still fighting hunger and that many, in this throwaway society we live in, seldom even "waste" one thought about people who have not enough to eat and who are going to sleep with their tummy still hungry and grumbling.

I have never experienced hunger myself and cannot imagine how someone must feel who does not know how to feed themselves or even worse: their own children. I believe that I live a privileged life by simple luck because I could have been easily born to one of those families who fight for the tiniest morsel to eat every day instead of my parents.

I was first confronted with hunger when I saw Karl-Heinz Böhm's "Menschen für Menschen" in television when I was about 7. My parents were always there to explain to us that food is not to be taken for granted and that we are not supposed to waste our food because there were lots of people around he world who'd have nothing to eat while we are throwing things away and waste them.

At such a young age I did not fully understand what they were trying to teach me but I always grew up with the awareness that we need to keep those in mind who are not as lucky as we are. I do not feel guilty for the life I live but I feel responsible for those who can't help themselves!

Why should we care? Is it our problem?

I know, I know! We have problems of our own. In our own countries. In our own neighborhoods, maybe even in our own families. And then there is always questions like: How to help? Whom to trust? How do I know that my help will even improve the life of one person?

If it is not us - who will it be?

There are already so many debts we are handing over to our children. The generation that will come after us will have to take the burden... Why? Why not here and now? Why not take action yet? Why not us?

When I met sweet Ishay at the Plate2Page workshop earlier this year she also introduced us to a program called "WeFeedback" and I sincerely think that it is a good way to make a start! No contribution is too small. It's all about igniting the dialogue for change.

What is WeFeedback? www.wefeedback.org is the incredible, interactive site developed by the World Food Programme (WFP) who manage to feed 100 million people each year in the most trying of circumstances: floods, famine, war, the works. Wefeedback feeds the children that are hardest hit. This one cup of food costs you and I a mere 25 US $ c and is the reason they are in schools. You can not teach a hungry child, after all.

Act local - too!

Oh yes I know there is hunger and poverty in my hometown too and I hear your voice that we should care about the people around us first before reaching out for the world. But I say: both aims and thoughts are important and with a little effort from the more privileged among us we can do both! hat's why I support "Die Wiener Tafel" a local program to fight food waste and poverty in Vienna.

Astrid 16.10.2011, 11.58| (6/0) 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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