Paulchens FoodBlog & the Three Tabbycats united

Monthly Mingle #10: Spring .. is strawberries!

Monthly Mingle #10When Meeta anounced the new theme for the Monthly Mingle - which is "Spring" by the way - my very first thought was: strawberries! Thoughout the whole winter I am longing for the sweet, delicious and soothing taste of this little red fruits like for nothing else. I am in love with strawberries, it's my alltime favourite and you could not comfort me more by giving me a bowl of these fresh picked red fruits directly from heaven. When I was a child we had those little berries called "Walderdbeeren" - woodland strawberry - spread all over our garden and it was my greatest pleasure to stroll around the garden and pick each and every of the delicious fruits ... To cut a long story short: for this months mingle I decided to bring along some strawberries - aye, this was not very surprising now, was it? :^^: :blush: As a starter I'd suggest

Camembert with baked strawberries & black pepper

2 camembert (~200gr each) 500 gr strawberries 1 tablespoons sugar or honey 2 teaspoons black pepper, roughly grated 1 tablespoon balsamico
Monthly Mingle # 10: Spring - Camembert with baked strawberries & black pepper Wash the strawberries and cut them into halfes. Preheat the ofen at 180°C. Mix strawberries with sugar, pepper and balsamico, place on a baking sheet and bake for about 8 minutes at 180°C. Strawberries should be warm but not too soft. Place the camembert (( I recommend to take the cheese out of the fridge at least 20 minutes before it should be served - this makes a tremndous difference in taste )) , on a plate and arrange the strawberries on top. Some arugula and baguette goes very well with this ... to be followed by

Tagliatelle with strawberries & lemon sole with pepper

500 gr tagliatelle 400 gr lemon sole 2 tablespoons olive oil black pepper freshly grated for the sauce 150 ml white wine 200 ml fish stock 1 tablespoon maize starch 150 gr Boursin with black pepper 250 gr strawberries 1 tablespoon pickled pink pepper
Monthly Mingle # 10: Spring - Tagliatelle with strawberries & lemon sole with pepper Wash strawberries and cut them into halfes or quaters. Cook tagliatelle until al dente. Cut the fish into ~2 cm slices. Roast in olive oil for about 2-3 minutes, season with salt and pepper, keep warm. In the pan (fish removed!) add white wine and reduce. Add fish stock and maize starch plus cheese. Season with salt if needed. Mix noodles with fish, sauce & strawberries and season with pink pepper.
This goes really good with a tasty and smooth

Strawberry-Lassi

500 gr strawberries 4 tablespoons honey 1/4 teaspoon cinnamon 1 pinch of cardamom 250 gr Yoghurt 1/4 l milk (cold)
Put all ingredients in your blender and mix until smooth. Serve in cold glasses. Enjoy!
I am sorry but I'll post the pics as soon as this $%&§@ CD lets me copy the files to my laptop. As my PC is sort of "out of order" I wasn't able to prepare the fotos on it and this §$%&§! laptop won't read this special CD, no clue why!! :mad: :x(: :oO:

Astrid 07.05.2007, 16.07| PL | einsortiert in:

[Hildegard Küche] - Getreide II - Hafer, Weizen, Roggen, Gerste, Hirse, Hanf

hildegard küche" />Hildegard hat, neben ihrem Lieblingsgetreide Dinkel - dessen Vorteile und Eigenschaften sie besonders ausführlich beschreibt - den ich schon im vorigen Artikel beschrieben habe, noch einige andere bekannte Getreidearten beschrieben.



<center><h2>Hafer</h2></center>

<blockquote><a href="http://de.wikipedia.org/wiki/Bild:Illustration_Avena_sativa0.jpg"><img align="right" src=
whb" /></center>
<h2><center>Tagliatelle with porcini, basil & thyme</center></h2>

This is a very easy lunch I made today. I dontagliatelle for one person 100 gr porcini salt pepper garlic 1 handful basil leaves some thyme olive oil
Cook some tagliatelle 'till al dente. In a pan roast some handpicked fresh poricini (( mine came very fresh from the market )) eventually cut them into slices before. Add some garlic and olive oil. Add fresh basil and thyme. Roast together with the tagliatelle for a few minutes. Season with salt and pepper. (( Eventually use some of the water you cooked the noodles in to get a little more sauce if wanted or needed. )) That's it! :blush: :blush: :blush: :blush:
Tagliatelle with porcini, basil & thyme

Astrid 29.04.2007, 10.49| PL | einsortiert in:

[Weekend Cat Blogging] - #99

wcb Hello to all the fellow kitties ou there! WCB is hosted at S'kat and the food by Shelly this weekend - Thanks a lot & have a nice weekend! :smile: Don't forget to leave a comment with your entry in this post over at S'kat's Guess what! We are the happiest little kitties ever!!!! We hope you all have a relaxing and comfy weekend out there!
The workmen have moved to another part of the house and our windows will be our domain in a few days. Mommy promised that she will re-install the cat-nets and then we can have open windows again even when she is at work. The silly workmen did remove them but we did'nt get them back so mommy has to buy new ones and we have to wait 'till "the man" has time to help her. But hey - it's good news tough! We've not left the open window since she installed the temporary cat net in the window yesterday evening. We even refused to come and have our meals - can you imagine? Well, mommy was so nice to serve our bowls at the open window and it was grrrrrreat. Though she said she'll not do that forever now... Another good news: We talked do Sanjee yesterday and she told us that we will have to honour to be hosts of WCB on May 19th-20th - insn't that great? We are now the happiest and proudestest kitties in the whole world - Jep! Mommy made some new pics and promised to put them into our post later on, so please don't miss them! purrs & hugs'n'kisses Kashim & Othello
__________________________

Update: 14:54

Here are the pics of the regained window. I used a anti allergic net 'CCause I am a pollen allergic and this helps a lot... Please klick on the pics below to enlarge!
weekend cat blogging weekend cat blogging weekend cat blogging weekend cat blogging
As Shelly announced a special theme for this weekend we'd like to share some pics of my mothers flowers in her garden. Unfortunately we don't have flowers here in our apartment in vienna, but when we visited my family last weekend this is what we saw in their huge garden:
Flowers Flowers Flowers Flowers

Astrid 28.04.2007, 11.38| PL | einsortiert in:

Euro-Blogging By Post #7

Euro-Blogging By Post #7" /> <h2>hosted by Johanna
at <a href="http://thepassionatecook.typepad.com">The Passionate Cook</a></h2>

<blockquote style="background-color:#d69e7b!important;color:#fff;border:1px dotted #4b4b6d!important;">Johanna explains on her blog:

<strong>What on earth is Euro-Blogging By Post?</strong>

It is a fun exchange of foodie goodies that attracts bloggers from all over Europe(!) 



Now in its seventh instalment, I will be hosting another round at the end of May and invite foodbloggers to send a parcel to a randomly allocated blogger who in turn will surprise yet another blogger somewhere - it is not a direct exchange, so until the day you receive your parcel, youWhat am I supposed to send? Whereas we have often left it completely open, I have decided to have a theme for this round: Childhood Sweets. Include at least one piece of what you were hooked on when you were growing up: gobstopper, cola bottles, hubbabubba, dippas, kinderschokolade... [read more] The Deadlines:
  1. Signing up: until 20th of May
  2. You get the adress where your parcel should go: until 25th of May
  3. Send your parcel no later than: 28th of May
Once you receive your parcel blog about it and inform Johanna to be included in the great round up :^^: :^^: :^^:

Astrid 27.04.2007, 15.08| PL | einsortiert in:

Nicht nur für Irland Fans...

eskimo" />...eien leckere Entdeckung, ist bestimmt das neue <a href="http://www.cremissimo.at/prod_detail.php?cat=2&id=1">Glücksbringer Eis von Cremissimo</a> 

Wenn ich doch nur die verwendeten Eissorten nur ein weig mehr mögen würde...

Pistazieneis ist nicht grad meins... 
Straciatella und Schokokleeblätter wären schon eher :blush:
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<p class="footnote">
<a class="nick" href="/blog/formular..../">Astrid</a> <span class="datum">22.04.2007, 18.45</span>| <a class="pl" href="/kommentare/nicht-nur-fuer-irland-fans-....295/" title="PermaLink">PL</a> | <span class="thema">einsortiert in:</span> <a href="/thema/....0/"></a></p>
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<span>[Weekend Herb Blogging] - Ramson pesto</span></h2>
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<div style="margin: 0 10px;"><img width="75" height="75"  style="border:none;" align="left" src="/images/kunde/whboneyearicon.jpg" alt="whb" />Tomorrow is my dadSher at What did you eat? - a blog I love to visit not only because of the wonderful kittys Sundance & Upsie but also because of all that wonderful food thingys she posts all the time!
When I was home for easter my mom made a wonderful pesto and I liked it so much I wanted it to share wih you :smile:
whb" />
<h2>Ramson & pine nut Pesto</h2>
</center>

<div style="float:left;width:210px;border-right: 1px solid #000022;padding:5px;margin:5px;">2 handful of fresh ramson
1 handful of pine nuts
olive oil</div><a href="http://www.flickr.com/photos/-caillean-/468353411/" title="Photo Sharing"><img align="right" src="http://farm1.static.flickr.com/213/468353411_bee04e1607_s.jpg" width="75" height="75" alt="ramson & pine nut pesto" /></a> Roughly cut the ramson. In your food processor mix ramson and pine nuts with olive oil until smooth. Ready! That
We had them the other day with spaghetti, some sea salt, fesh pepper and freshly grated grana and it was yummmy!
ramson & pine nut pesto
And I wanted to show you my mums herbal garden - we created this a few years ago when she had her 50th birthday because it was one of her biggest whishes. In German it's called Kräuterschenke but sadly I don't know how to call it in English. When you look at the outline it looks like snail-shell and it has different zones for the different needs of herbs.
kräuterschnecke kräuterschnecke kräuterschnecke for lager images just klick the thumbnails above :^^:
ramson.png" />Ramson or Bearhere
Another dish with ramson: Gnocci with ramson & blue veined cheese

Astrid 22.04.2007, 14.23| PL | einsortiert in:

Tag der Milch - Glücksbrot und Cranberry-Dinkel Müsli

tag der milch Zum (schweizerischen) Tag der Milch wurde im Kochtopf aufgerufen. Auch wenn mir als allererstes beim Gedanken an Milch und Kochrezept als allererstes der um nichts zu schlagende Milchreis des Hrn. Kollegen einfällt, hab ich versucht auf die Schnelle noch was brauchbares mit Milch zu Papier zu bringen...
Was mir zu Milch noch einfällt und bei mir auch sehr oft auf dem Plan steht ist mein Lieblingskaffe in meinem Lieblingskaffehaus Starbucks: White Chocolate Mocca Tag der Milch - White Chocolate Mocca Den kann man eigentlich aiuch ganz leicht zuhause nachmachen: Einen kleinen Mocca in der Epressomaschine zubereiten, heisse Milch aufschäumen und weisses Schokolade Sirup hinzufügen. Mit einem Schlagobershäubchen servieren.
Tag der Milch - Cranberry-Dinkel Muesli Dazu passt ein leckeres Cranberry Dinkel Müsli mit viel Milch. Das Müsli besteht aus: Haferflocken, Dinkelflocken, Minicornflakes, getrocknete Cranberries und Dinkelpops. Eine genaue Mengenangabe kann ich leider nicht geben, ich hab das schon vor längerer Zeit mal zusammengemischt, aber mehr aus dem Handgelenk raus, weil mir zwar das gleiche Produkt von Schneekoppe sehr gut schmeckt, aber zu teuer ist. Ich hab ein wenig rumexperimentiert und das jetzige Mischverhältnis schmeckt mir sehr gut, wobei der flocken und Cranberry Anteil überwiegt.
Tag der Milch - GlücksbrotAls Letztes bin ich gestern noch von Mrs.Q mit einem Glücksbrot (( scheinbar eine Abart vom allseits bekannten Hermann )) beglückt worden. Nach genauerem Studium der "Pflegeanleitung" nach bin ich draufgekommen bin, dass da eh jede Menge Milch drinnen ist, dacht ich mir das passt hier auch ganz gut. Allerdings bin ich erst im "Pflegestadium" und kann daher noch kein fertiges Brot aufweisen ... Die Anleitung im Detail:
Achtung: Nur mit Holzlöffel rühren und den Teig nicht in den Kühlschrank stellen. Zubereitung: 1.Tag: rühren 2.Tag: 200 gr Zucker hinzufügen 3.Tag: 200 ml Milch einrühren 4.Tag: 200 gr Mehl unerschlagen 5.Tag: 200 gr Zucker, 200 ml Milch einrühren. Am gleichen Tag in 4 Portionen teilen und 3 Teile mit der anleitung an drei weitere Menschen weitergeben. 6.Tag: 200 gr Mehl, 3 Eier, 1,5 TL Backpulver, 125 ml Öl einrühren. Sobald der Teig glatt ist, in eine Backform geben und 40-50 Minuten bei 190° backen. ...und dann stand da noch: Der Ursprüngliche Teig stammt aus dem Vatikan. Es bringt der Familie Glück und erfüllt Wünsche. Er darf aber nur einmal im Leben gebacken werden.
Auf der Suche nach einem "Milch" Rezept hab ich bemerkt, dass ich da schon einiges gebloggt habe: *) Choco-Coco-Nana Milchshake *) Lovely lemon curdy pud *) Honig Rum Rumba *) Milchreis *) Indischer Chai *) Palatschinken

Astrid 21.04.2007, 18.56| PL | einsortiert in:

[Weekend Cat Blogging] - #98

wcb Weekend, weekend, weeeeeekend! WCB is hosted by Pet at Pet's garden blog this weekend - Thanks and have a nice weekend! :smile: Don't forget to leave a comment with your entry here We have to apology we missed last weeks WCB and we didn't answer Kitikata-san's meme, but we will today! We hope you all have a relaxing and comfy weekend out there!
The last weekend was very quiet because mommy went to a weekend trip to Munich with her mum, dad and her little brother (*hehehe* he actually isn't that little anymore he's grown to 2,10 m ... but we like him very much) and we stayed home. When mummy came home she felt very guilty leaving us alone for two days so I grapped the chance and got an extra belly rub. Oh Oh and I loooove it when she rubs my toes *wrrrrroooorrrr* loook:
Weekend Cat Blogging #98 Weekend Cat Blogging #98 Weekend Cat Blogging #98 For larger pic please klick on the thumbnails above - Thanks!
Before we forget the meme: 5 Reasons Why I Blog - by Kashim & Othello tagged by Kitikata-san
  1. Uhm, originally because mommy wanted to share pics and stories with her family and friends she began a website for us and by the time we got our on weblog (unfortunately it's only in german)
  2. Some time back we discovered at Barbara's Tigers&Strawberries the WCB thingy hosted by Claire by this time and we thought it might be fun to join in and... well you see we are still here.
  3. Basically because we love to join into all those kitty cat stories every week
  4. This blog has to have one really good entry per week and who else could do this?
  5. Because mommy lets us do so
*psssst* Othello is grumpy 'CCause he has some kind of eczema on his tail and momy cut his fur to be able to apply the salve propperly - now he is hiding and nagging from his hiding place, but mommy catches him from time to time to apply the salve and prevent him from licking it off immeditately. *sigh* he's such a diva from time to time *rollseyes* Are you wondering about the workmen? Well, they are still here which means still no open windows becaus of no cat-net in front of them, but the moved on a few floors upstairs and the oise has reduced though. mommy found out, that tehy will ot be finished by the end of june or something... But the very good news is: If everything works out fine, we'll move to a new apartment by the end of summer and there we'll have a balcony of our own. mommy promised cat trees and lots of cosy places out there and we'll even get our own door to go out whenever we want... hugs'n'kisses Kashim&Othello

Astrid 21.04.2007, 17.59| PL | einsortiert in:

Blog-Event XXIII - Antipasti, Tapas, Mezze - Kleine Happen rund um's Mittelmeer

Jubiläums-Blog-Event XXIII - Antipasti Tapas Mezze

hosted by Cascabel at Kochtopf

Dieses Jahr hat uns das Wetter schon erfreulich früh auf den Sommer eingestimmt. Bestimmt haben viele schon Pläne für den Urlaub! Wir können uns die Wartezeit bis dahin doch schon mal mit Häppchen aus den begehrten Urlaubsländern rund ums Mittelmeer ins Haus holen: Antipasti, Tapas, Mezze - wie auch immer sie heißen mögen. Kalte oder warme Leckereien, die sich auch gut für ein Buffet eignen. Da die Gerichte hier eher klein ausfallen dürften, könnt Ihr natürlich gerne auch mehrere zu Eurer Lieblingskombination zusammenstellen.
Abgabetermin für eure Beiträge ist diesmal der 15. Mai 2007, 24:00 Uhr. Antwort auf alle Fragen gibt wie immer die FAQ.

Astrid 20.04.2007, 12.23| PL | einsortiert in:

Tag der Milch am 21.04.07

milchtagWie Zorra heute kurzfristig im Kochtopf verlautbart hat ist morgen Tag der Milch. Zorra ruft zum mitmachen auf, also ran an die Milch und die leckeren Rezepte ausgepackt :^^: :^^:

Astrid 19.04.2007, 18.47| PL | einsortiert in:

Blog-Event XXII - fou de chocolat - Die Siegerin ...

Herzlichen Glückwunsch an Ulrike vom Küchenlatein!

Sie hat die strenge Jury mit ihrem

Risotto mit heißer Schokolade und Kaffeelikör

überzeugt! Eine wirklich gute Wahl und ein sehr sehr leckeres Rezept :^^:

Astrid 19.04.2007, 18.29| PL | einsortiert in:

Blog-Event XXII - fou de chocolat - Abstimmung!

Blog-Event XXII - fou de chocolat Die Zeit ist schneller vergangen als mir lieb war und ich konnte kaum die Rezepte verkochen, die mir so im Kopf rumgeschwebt sind... Wenigstens hab ichs geschafft zumindest einen vernünftigen Beitrag zu verbloggen. Derzeit läuft die Abstimmung für das beste Schokorezept im Kochtopf auf Hochtouren. Nicht vergessen: Vorbeischauen, staunen und abstimmen! Interessante und exquisit-ausgefallene Kreationen warten auf euch!

Astrid 17.04.2007, 09.04| PL | einsortiert in:

Monthly Mingle #10: Spring

Monthly Mingle

hosted by Meeta at What's For Lunch Honey?

As the weather gets warmer outside we all want to spend more time outdoors. Enjoying the warm weather, the blooming flowers and the happy feeling we get when the sun rays warm up our faces. It is also a lovely time for wonderful fresh fruit and vegetables. We say goodbye to the heavy stews and soups that kept us warm during winter and embrace the quick and lighter methods of cooking. Your challenge this month is to go to your local grocer's or Farmer's Market and buy yourself a basket load of fresh Spring fruit and vegetables. Then get back home to your kitchens and create the ultimate Spring Dish. Asparagus, Spinach, Avocado, Summer Squash, Strawberries, Raspberries, Strawberries, Apricots. The variety is exquisite and the ways to prepare them tantalizing. Folks, "Spring Is In The Air" and I want you to feel it, hear it, smell it and taste it.
Here's how it works:
  1. Create a dish that fits this theme. Blog about it anytime from now till May 09th, 2007..
  2. Email Meeta your entry with your name, the name of your blog and your permalink by May 09th, 2007.
  3. In your post please include a link to this post and/or the MM logo, so your readers get a chance to mingle with us.
  4. Please send only one entry per blog. If you do not have a blog, simply email your entry, with a picture (if you would like Meeta to add a picture) to blogmeeta @ gmail . com

Astrid 14.04.2007, 11.07| PL | einsortiert in:

Blog-Event XXII - fou de chocolat - SchokoladenTarte mit Sauerkirschsosse

Blog-Event XXII - fou de chocolat
Die Zeit vergeht und fast hätt' ich meine eigene Deadline verpasst ... :blush: :blush: Für das Schokolade Event hatte ich soviele tolle Ideen und Rezepte im Kopf, die ich alle ausprobeiren wollte, doch wie meist kam es anders als geplant und ich schaffte die letzten Wochen nur mit knapper Not die Deadlines für andere Events und nun ist es soweit, am Sonntag ist die letzte Möglichkeit ein sündiges, leckeres, ungewöhnliches ... aber vor allem schokoladiges Rezept für den Kochtopf Event einzureichen. Nachdem ich aber am Sonntag in München weile um die Bayern spielen zu sehen,... mussten meine Bürokollegen heute mal wieder als Versuchskaninchen herhalten. Mein Beitrag zum Schokoevent ist eine leicht abgewandelte Schokotarte nach Jamie O. (( Originalrezept von Jamie O. aus "Cook with Jamie" - abgewandelt durch mich )) Ich habe allerdings nur die halbe Menge gemacht und sie reicht locker für 8 Personen. Die Tarte ist sehr gehaltvoll und man kann im Normalfall keine allzugrossen Stücke davon essen. :^^: ... Ausser unser Herr Kollege, der sich mit einem second helping ein zweites Mal bediente. (( Freut mich besonders, da er eigentlich keine Dunkle Schokolade sondern lieber die weisse Schoko mag. ))

SchokoladenTarte mit SauerkirschSosse (( Originaltitel: Schokoladentarte a la Fifteen ))

Teig: 163g weiche Butter (( Original: 325g )) 113g extrafeiner Zucker (( Original: 225g - hab ich allerdings ganz weggelassen )) 1 Prise Salz 283g Mehl, gesiebt (( Original: 565g )) Mehl zum Bestauben abgeriebene Schale von 1 Limette (( Original: unbehandelten Orange (nach Belieben) )) 1 Ei (( 3 Eier )) 65g Kakaopulver (( war auch im Original soviel )) Füllung: 100 ml Kokosmilch (( Original: 200 ml Vollmilch )) 200 g Qimiq (( Original: 565g Creme Double )) 33g extrafeiner Zucker (( Original: 65g - hab ich weggelassen )) 350 g Lindt Excellence Noirissime 99% Cacao (( Original: Bitterschokolade (Kakaoanteil > 70 %), in Stücke gebrochen )) 2 Eier (( war auch im Original soviel )) 1 guter Schuss Irish Whiskey (( im Original nicht enthalten )) 1 handvoll frische Himbeeren (( im Original nicht enthalten )) Sauerkirschsosse 1 Glas Sauerkirschen 1 EL Maisstärke 1 Schuss irischer Whiskey 1 EL Kakao
Schokoladetarte mit Sauerkirschensosse" />

Zubereitung Teig: (( An dieser Stelle einen riesigen Dank an Mrs.Q, die mir Jamie O. Mit der Butter die Form einfetten und aus der restlichen Butter und den anderen Teigzutaten einen bröseligen Mürbteig zubereiten. Der Teig soll NICHT geschmeidig werden, also eher eine Art Crumble. 1 Std im Kühlschrank rasten lassen, ausrollen, in die Form geben und danach 1/2 Std ins Gefrierfach geben. Im vorgeheizten Rohr bei 180 ° C für 12 - 15 Min. backen "bis der Teig keksartig ist" und in der Zwischenzeit die Fülle machen. Aus dem Ofen nehmen und den die Temperatur dort auf 170 °C senken. Zubereitung Fülle: Milch, Creme Double und Zucker in einem Topf LANGSAM zum Kochen bringen und dabei behutsam umrühren. Den Topf vom Herd nehmen, die Schokostücke hineingeben und rühren, bis sie geschmolzen und die Mischung glatt ist. Zuletzt die Eier unterschlagen. Jetzt den Whiskey dazufügen. Die Himbeeren habe ich locker auf den gebackenen Teig verteilt und dann weiter in den Originalanweisungen: Die Füllung in eine Kanne gießen, (( hab ich weggelassen ich habs gleich aus dem Topf in die Form geleert )) das Ofengitter ein Stück herausziehen und die Tartform darauf setzen. Die Füllung in die Form gießen, das Gitter zurück in den Ofen schieben und 15 Min. backen. Er ist fertig, wenn die Füllung leicht wabbelig ist. Bedenken sie, daß sie beim Abkühlen noch fester wird. Zubereitung Kirschsosse: Die Sauerkirschen aus dem Glas in einen Topf geben und mit der Maisstärke und dem Kakao aufkochen bis der Saft schön dickflüssig eingekocht ist. Leicht auskühlen lassen und dann den Whiskey (nach Belieben) unterrühren. Warm mit der Schokoladentarte anrichten.
Ich hab die Tarte nach dem Backen noch leicht mit Kakao bestäubt und mit Schokodekoration belegt...
Schokoladetarte mit Sauerkirschensosse" /></center>


<strong>Hinweis: </strong>
Die Lindt Excellence Noirissime habe ich vor kurzem entdeckt und da ich dunkle Schokolade liebe - je höher der Kakaoanteil desto lieber - musste ich sie für diesen Event einfach ausprobieren. 

Allerdings - bei diesem hohen Kakaoanteil eignet sich die Schoggi wirklich nicht zum einfach mal reinbeissen und geniessen. Es ist auch die erste Tafel Schokolade, die mir untergekommen ist, die mit einer "Gebrauchsanweisung" oder besser "Genusshinweisen" daherkommt. 
Um nicht allzusehr enttäuscht zu sein sollte man sie auch wirklich vorher lesen und sich sehr langsam an die Schoggi rantasten. 

Denn wer etwas Süsses erwartet ist hier fehl am Platz, süss ist sie nicht. Eher sehr sehr herb und gehaltvoll im Geschmack. Mir reichte ein kleines Stückchen langsam auf der Zunge zergehen lassen um eine Geschmacksexplosion im Mund zu erleben.

Hinweis auf der Packung: 
<div class="whb"><blockquote>Wichtig: Geschmacksanweisungen
Excellence Noirissime 99% bietet einen besonderen Chocolade-Genuss durch die Reichhaltigkeit und Intensität der Kakaobohnen. Um dieses ausserordentliche Geschmackserlebnis ganz geniessen zu können, empfiehlt Lindt, den Gaumen schrittweise an Chocoladen mit hohem Kakaoanteil zu gewöhnen und zunächst mit Excellence 70% zu beginnen, gefolgt von 85%. Erleben Sie dann den einzigartigen Geschmack von Excellence Noirissime 99%, indem Sie ein kleines Stück abbrechen und auf Ihrer Zunge zergehen lassen.
Zusammen mit einer Tasse Kaffee entfaltet sich das Aroma der verschiedenen Chocoladen besonders gut.</blockquote></div>

Ich mag sie - meine neue Lieblingsschokolade - jedermanns Geschmack ist sie sicherlich nicht!

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<p class="footnote">
<a class="nick" href="/blog/formular..../">Astrid</a> <span class="datum">13.04.2007, 15.34</span>| <a class="pl" href="/kommentare/blog-event-xxii-fou-de-chocolat-schokoladentarte-mit-sauerkirschsosse....283/" title="PermaLink">PL</a> | <span class="thema">einsortiert in:</span> <a href="/thema/....0/"></a></p>
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<span>Weekend Herb Blogging - April
Weekend Herb Blogging

Initiated by Kalyn at Kalyn's Kitchen

The hosts in April will be:
  1. April 9 - April 15 The host will be Haalo of Cook (almost) Anything At Least Once. Send your entries to hellohaalo AT gmail DOT com
  2. April 16 - April 22 The host will be Sher of What Did You Eat? Send your entries to rdfern AT sbcglobalDOT net
  3. April 23- April 29 The host will be Glenna of A Fridge Full of Food. Send your entries to marie9949@sbcglobal.net
  4. April 30 - May 6 The host will be Kalyn from Kalyn's Kitchen. Send your entries to kalynskitchen AT comcast DOT net.
Entries can be written any time during the week, but should be submitted to the host for that week by midafternoon on Sunday (Utah time: -7h GMT) to be included in the Recap for that week. Please put WHB in the subject line of your e-mail to identify it for the host. At the discretion of the host, posts submitted too late will be held over for the following week. For further rules please read this post.

Astrid 09.04.2007, 11.29| PL | einsortiert in:

Es tut sich was an der Schokoladefront ...

Blog-Event XXII - fou de chocolat Da hatte ich ein paar Tage keine Zeit nach dem aktuellen Kochtopf BlogEvent zu guggen und plötzlich tummeln sich lauter sehr sehr leckere und kreative Beiträge in den Kommentaren. Es freut mich riesig all eure leckeren Kreationen zu sehen! Was es denn bis jetzt so alles schokoladiges gibt? - Update: 10.04.07 Ganz frisch duftet mir eine Kaninchenleber mit Schokoladeweinsauce incl. Bärlauchsteifen und Williamsbirne in die Nase - wie immer wortgewaltig in Szene gesetzt bei Kulinaria Katastrophalia. (leider kann ich dort grad nicht kommentieren, der blog scheint mich nicht zu mögen *seufz* ) Aus meiner Heimat Wien lacht mir bei Schaukelpferd eine waschechte Sachertorte entgegen,die pefekter nicht aussehen könnte. Frau Zorra, die Schweizerin in Andalusien, versucht mit Schoggibomben zu verführen. Rosa zeigt ihren äusserst gut gelungenen Schoki-Walnusskuchen her - obwohl sie noch nicht ganz sicher ist,ob das auch der endgültige Beitrag werden wird. Immer wieder fasziniert bin ich von der Präsentation der Beiträge aus der Hüttenhilfe, so auch bei Mit Schokoladenmousse gefüllte Mango Cannelloni an weißem Schokoladeeis. Alices Schokoladentorte bei Genial Lecker sieht auch sehr verführerisch aus! Richtig dekadent gehts bei einer anderen Landsmännin von mir zu: Gerda von Dinner for one hat einen Chocolate truffle cheesecake gezaubert ... *seufz* Last but not least liest man bei lamiacucina von Tortina di cioccolato all olio d'oliva Olivenöl und Schokolade - eine ungewöhnliche Kombination ganz so wie ich sie mir gewünscht habe :o) ...jetzt bleibt mir nur noch auf weitere superleckere Beiträge bis zum 15.April zu hoffen und vor allem, dass ich Zeit find auch noch selber etwas schokoladiges zu basteln... Ich glaube ich habe alleine vom Lesen und Bestaunen all der Köstlichkeiten schon 5 Kilo mehr auf den Hüften ... *kreisch*
Vergesst nicht: Bis zum 15. April freuen wir uns im Kochtopf und zwar hier auf eure Schokosünden! Ich würde mich sehr freuen!
Update 10.04.07 Bei Spülkönig und Kitchenqueen gibt es eine Pop-art Schokotorte zu bestaunen. Tolle Idee und noch toller umgesetzt. Genial lecker auch die Nougat-Schoko Tarte bei Rike, mmmh! Petra von Brot und Rosen bezaubert mit einer Ostertorte tricolore mit Passionsfruchtgelee - locker luftig, fruchtig frisch! Schokoladentiramisu nach Jamie O. bei FoodFreak - mmmmh sowas von yummy!

Astrid 08.04.2007, 19.57| PL | einsortiert in:

[Weekend Cat Blogging] - #96

wcb Weekend, weekend, weeeeeekend! WCB is hosted by Sher, Upsie and Sundance this weekend - Thanks and have a nice easter weekend! :smile: We will link to the round up once it's online - don't forget to leave a comment with your entry here Guess what! We're on holidays!! We hope you all have a relaxing and comfy weekend out there!
Because it's easter mummy went on short holidays to her family and we went with her. It's a big house at her parent's and we love it 'CCause there are a lot of hiding places and spots to snuggle in the sun. We've even been outside today - out in the sun and fresh air - looking at and listening to the birds it's like heaven, we really love it. Maybe mommy has fotos of us for you all tomorrow - we hope you all have a wonderful easter weekend ! hugs'n'kisses Kashim&Othello

Astrid 08.04.2007, 16.22| PL | einsortiert in:

Waiter, there's something in my ... Bread!

wtism" /><h2>hosted by Andrew at <a href="http://www.spittoonextra.biz">SpittoonExtra</a></h2>

<blockquote style="background-color:#ffffff !important;color:#9c3031 !important;border:1px dotted #9c659c !important;">
Bread. Bread in all it
  1. Please email (arb AT andys-scribblings DOT co DOT uk)
    • the URL of your entry
    • by the 25th of April
    • include your blog's name
    • the name of the dish
    • and your location
    to appear in the 'near the end of the month' write-up.
  2. Please make sure Waiter There Is Something is the subject line.
  3. Your write-up should, as is standard practice with these things, include a link back to this post

Astrid 03.04.2007, 11.18| PL | einsortiert in:

Monthly Mingle #9: Arabian Nights - Chicken tajine with honey, pears & cinnamon

mm9Another dish I tried for Meeta's Arabian Nights It's a rather easy and quick dish but yet delicious. I love the taste of fruits with meat it's sweet and savoury and unusual to an austrian tongue. But hey - we are quite expertimental since we began to cook for each other at work and we always have fun to try new combinations for Blog Events or 'CCause we are inspired by other food bloggers. Or surprise each other with real down to earth traditional food coming from different parts of our country this is often quite interesting too.
büroküche" /></center>



<center><h2>Chicken tajine with honey, pears & cinnamon</h2></center>

<div style="float:left;width:210px;border-right: 1px solid #000022;padding:5px;margin:5px;">
2 onions
2 cloves of garlic
2cm fresh ginger
4 ripe pears
1 tb honey
100 gram chicken per person 
1 ts curcuma (turmeric)
salt, pepper
2 tb olive oil
2 cinnamon sticks
100 ml chicken stock
1 handful coriander (cilantro) leaves
</div>

Rub the chicken with salt, pepper and cumin. 
Roast in a medium heated pan with cinnamon until light cross. Remove from pan. 

Roast onions,garlic and ginger in the pan,add honey. 
Place chicken in the tajine cover with the onions and pears. Add chicken stock.

Close tajine and roast for about 25 minutes. 

Before serving sprinkle with freshly picked coriander leaves.


<center><img src="http://farm1.static.flickr.com/247/445365591_021ab3d0c2.jpg?v=0" alt="büroküche" /></center>
<div style="clear:both;"></div>
<center><h2>Pita bread with sesame & cumin</h2></center>

<div style="float:left;width:200px;border-right: 1px solid #000022;padding:5px;margin:5px;">

300 gram spelt flour
300 ml lukewarm water (( with that amount of water I needed a lot more flour  ))
1 Pkg dry yeast
1 ts salt
1 ts sugar
50 gr maize meal
2 tb olive oil
1 ts grounded cumin
2 tb sesame  (( I used more ))
</div>
Mix 60 gram flour with yeast, salt and sugar, add 300 ml lukewarm water and stir well until smooth. Let rise for ~30 minutes.

Add the other ingredients and knead until you get a smooth dough. Divide into two balls and let rest and rise for another 30 minutes.

Flaten the balls until about 2 cm thick. Place on an oiled baking sheet and dizzle som oil on top, sprinkle with sesame. 
Bake for about 15-20 minutes at 180°C. 
<div style="clear:both;"></div>
<center><img src="http://farm1.static.flickr.com/198/442218361_0434c4f274.jpg?v=0" alt="büroküche" /></center>

<div class="whb"><blockquote><strong>My thoughts:</strong>

It was very very delicious and we all liked it very much. *yummy* 
Due to the coloring the added curcuma did it was a quite coloured dish too which brigthended up our lunch for the eyes as well as for the tongue. 

I do not exactly know if this dish would fit Meetatajine is a North African dish and would therefore be associated with countries like Algeria, Morocco or Tunisia, none of them are on Meeta's list, soo....

Astrid 02.04.2007, 22.11| PL | einsortiert in:

[A look back ... ] - Goodbye March!

englishI thought it might be a nice idea to take a look on last month entries every 1st day of the new month. So this is a new serial I'll start this month and try to to regularly on every 1st day of the month. [Weekend Herb Blogging]
    * - Lime Chicken Wings & Carrot-Garlic Rice * - Chicken with peas & carrots and potatoe dumplings * - Penne with pumpkin & ham * - Gnocci with ramson & blue veined cheese
[Blog Events]
    * - Monthly Mingle #8 Savoury Cakes: Smoked Salmon Cake * - St. Patrick's Day: Green or Irish * - Waiter there's something in my ... Easter Basket! Sweet Bread - "Osterpinze"
german Ein kleiner monatliche Rückblick auf die Küche des vergangenen Monats. Als neue Artikelserie ab heute jeden 1. des neuen Monats.
[Büroküche]
    * - Piccata Milanese vom Seehecht * - Hühnerbrust mit 3 Rosenmischung * - Wurstbrat mit Kartoffeln und Salat * - Dorsch mit Parmesankruste und grünem Pesto * - Gefüllte Zucchini orientalische Art * - Kartoffeltorte * - Hendlhaxln mit Semmelknödel und Roten Rüben Salat * - Palatschinken * - Linguine Alfredo * - Rollgerstlsuppe
[BlogEvents]
    * - Blog-Event XXI. Pasta - Zitronengras-Mariarti in Zuckerschoten-Bärlauch-Kokosmilch * - [GartenKochEvent] - Truthahnschwingen mit Champignon-Kresse-Frischkäse Sösschen & Blütensalz-Kresse-Couscous
[Artikelserien]
    [Hildegard Küche] * - Küchengifte, Genussgifte und Rohkost * - Getreide I Dinkel
[Sonstige Leckereien]
    * - Dinkelhabermus * - Saftig nussiger Mohnkuchen

Astrid 01.04.2007, 20.48| PL | einsortiert in:

Muffin Monday 02

Muffin Monday

hosted by Elena at .:experiments:.

Inspired by the amazing previous round-up, the theme for Muffin Monday (MM02) is Muffins that Make you go *Ooooh!* Unusual and Unique Muffins - using ingredients that you won't normally find in a muffin that you could buy from a store. So that means no regular muffins, no chocolate chip muffins, no banana muffins, etc. Think very healthy and wholesome, think comfort and sweet, savory and surprising, spicy and exotic, think junk food, think outside the box. The wonderful thing about creating a muffin is it's versatility, you can include almost anything in it! I know everyone is going to create something totally fabulous, amazing and fun (and yummy)! Again, you can Create-Your-Own-Muffin with the provided basic recipe ((
Basic Muffin Recipe Serves 12 2 Cups All-Purpose Flour, sifted together 11/2 Tspn Baking Powder, sifted together 1 Tspn Baking Soda, sifted together 1/2 Tspn Salt, sifted together 1 Cup Caster Sugar 2 Eggs 1/2 Cup Vegetable Oil 1/2 Cup Milk Personalised Ingredients 1 Cup Choice of add on ingredient (for example, dried/ fresh fruit, chocolate chips, nuts, seeds, oats, etc.) 1 Tbspn Choice of powdered ingredient (for example, spices, essences, flavouring, etc.) Preheat oven at 200C (400F) and place rack in the center of the oven. In a large bowl mix flour, baking powder, baking soda, salt and sugar together. Set aside. In separate bowl whisk together eggs, vegetable oil and milk. Pour egg mixture into the flour mixture, using a spatula fold in ingredients. Pour into a greased muffin tin or muffin cups until 1/2 - 2/3 full. Bake for 20 minutes until deep golden brown, and after a toothpick inserted in the center comes out clean. Carefully remove muffins from the tins and place on a wire rack to cool completely.
)) or you can use another recipe from a preferred source! It's completely your choice.
To participate:
  1. Create your muffins!
  2. If you are a blogger,
    • * Post a photograph and recipe by Friday, 27th April 2007 (please be sure to include a link back to this post).
    • * Send an email to muffinmonday[at]sqpixels[dot]net, your name, name of your blog, where you are from, name of recipe and a permalink to your post.
  3. If you're not a blogger but would like to take part,
    • * Send an email to muffinmonday[at]sqpixels[dot]net with an attachment of a photograph of your muffin, your recipe, your name, where you are from and a few words of your creation by Friday, 27th April 2007.
  4. Deadline for this event is Friday, 27th April 2007.
  5. The Round up can be found Here
  6. Round up of this event will be posted on Monday, 30th April 2007.

Astrid 01.04.2007, 18.35| PL | einsortiert in:

Fladenbrot mit Kreuzkümmel & Sesam

Als Vorbereitung auf das morgige Mittagessen habe ich mich an Fladenbrot versucht, das ich aus meinem kleinen Orient-Kochbüchlein gefunden habe. Klingt einfach und lecker und nach meinem Germteigerfolg war ich heute mutig :lol: Morgen gibts ja - weil ich ganz fasziniert von Meetas neuem Theme für den Mingle bin - wieder ein orientalisch angehauchtes Mittagessen (was es ist wird aber noch nicht verraten - Mrs.Q ist immer so neugierig und liest hier sicher nochmal rein :xD: )
CFladenbrot" /></center>


<h2><center>Fladenbrot mit Kreuzkümmel & Sesam</center></h2>

<div style="float:left;width:200px;border-right: 1px solid #000022;padding:5px;margin:5px;">

300 gr Dinkelmehl
300 ml lauwarmes Wasser (( ich habe für diese Menge Wasser um einiges mehr Mehl benötigt, obwohl mein Dinklemehl im Vergleich zum Weizenmehl normalerweise mehr Wasser braucht. ))
1 Pkg Trockengerm
1 TL Salz
1 TL Zucker
50 gr Maismehl
2 EL Olivenöl
1 TL gemahlener Kreuzkümmel
2 EL Sesamsamen (( Ich habe um einiges mehr Sesam genommen, weils mir auf die Menge Teig etwas wenig erschienen ist und ich Sesam im Brot gerne mag ))
</div>
60 gr Mehl mit Germ, Salz und Zucker in eine Schüssel geben und mit 300 ml lauwarmen Wasser raufgiessen. Glatt rühren und ca. 30 Minuten gehen lassen.

Die restlichen Zutaten zugeben und zu einem glatten Teig verkneten. aus dem Teig zwei Kugeln formenund nochmals 30 Minuten gehen lassen.

Die Kugeln zu einem 2 cm dickenFladen ausrollen und aufs geölte Backblech legen. Fladen leicht mit Öl benetzen und mit Sesam bestreuen. (( Wahlweise kann man auch ein verquirltes Ei verwenden ))
Im Backofen bei 180°C ca 15-20 Minuten backen. 
<div style="clear:both;"></div>


<center><img src="http://farm1.static.flickr.com/198/442218361_3241e6bc36_o.jpg" alt="Fladenbrot" /></center><div class="clear max h10"><!-- --></div>

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<p class="footnote">
<a class="nick" href="/blog/formular..../">Astrid</a> <span class="datum">01.04.2007, 17.11</span>| <a class="pl" href="/kommentare/fladenbrot-mit-kreuzkuemmel-sesam....277/" title="PermaLink">PL</a> | <span class="thema">einsortiert in:</span> <a href="/thema/....0/"></a></p>
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<span>[Weekend Herb Blogging] - It
whbDid you realize? it's already April! Another month gone without even noticing .... This week WHB is going home to Kalyn at Kalyn's Kitchen! We've been to the market garden this week and I got a lot of new herbs for the spring season. So I could fill one of my large herb pots with them (2 more to fill ... ) Wanna see them?
herbs" />

You can see camomile, apple mint, lemon thyme, basil, ginger, lemon balm, tangerine sage and pineapple mint.</center>

After all this hard work I needed a quick refreshing snack:

<center><img src=Leberkäse an cut them into stripes, cut carrots and apples into small pieces or slices. Mix. Marinate them with 2 tablespoons of apple vinagar and some drops of your favourite oil. Season with salt and pepper. Ready to eat with white bread. Viola!
WHB

Astrid 01.04.2007, 10.56| PL | einsortiert in:

[Waiter, there's something in my ...] - Easter Basket: Sweet Bread "Osterpinze"

WTISM Logo Tomorrow is palm sunday and next week there is already eastersunday - time is flying these days. When Johanna announced the new theme for "Waiter, there's something in my..." I planned to post our Family Easter meal but only when she extended the deadline - thanks so much by the way Johanna!! - this week I realised that there was no time to do so. So I had to think of a Plan B instead. I found one and in the very moment I began to write up this post for WTISM I found out that Johanna and I are sharing the same childhood memories when it comes to grandmas and Easter: Grandma's precious beloved Easter Lambs (and Rabbits). Well, not the very same memories but quite similar so I could not post these as my entry. My family is not very traditional about Easter, but there are some traditions around Easter in Austria in general (and I trust there are similar in other countries... )
easterrabbit" />
<strong>Palm Sunday</strong> introduces <strong>Holy Week</strong> - Karwoche'. Twigs of sallow are taken to church and blessed to commemorate the public appearance of Jesus in Jerusalem. Easter fires are lit during the night before Easter Sunday. People meet around the fire to sing and dance. The more agile and adventurous actually jump over the fire. On Easter Sunday fasting comes officially to an end. What an excellent excuse for a traditional Easter brunch with sweet bread - 'Osterpinze', cold meat and coloured eggs. As a tradition for kids, colourful Easter eggs, sweets and small presents are hidden in the house or - if the weather allows - in the garden by a mythological Easter bunny - 'Osterhase'. There's also a delicious pastry in the form of a lamb - 'Osterlamm', which is traditionally given to the kids by their godfather or godmother. Let's talk about Easter eggs! There are two kinds, both of them colourful: decorative and yummy Easter eggs. For decorative Easter eggs we paint, colour or glitter eggs, which we have carefully blown out before. Afterwards, we hang them into the window, on plants or foliating twigs of sallow - 'Palmkatzerln'. Yummy Easter eggs are boiled before colouring. In Austria it is very common to use ferns and small flowers as patterns: Take an old silk stocking to attach the ferns to the egg and remove after colouring.
So I decided to overcome my fear of yeast dough - me and yeast, that seems to be a very troubled relationship whereas my mother is a goddess in baking "Striezel" and all those things... - and bake a sweet bread called "Osterpinze" done in two ways for Easter in my family.

Sweet bread - "Osterpinze"

You need: 42 gram yeast 1000 gram flour 200 gram sugar 250 gram butter 2 teaspoons vanilla sugar juice of 1 lemon and 1 orange 250 ml milk 250 ml white wine salt if you like 1/2 teaspoon anise
Make sure that all ingredients are nearly the same temperature. Add all ingredients to the bowl of your food processor and mix until you get a smooth compact dough. Now the dough should have time to rise for about 1-2 hours at a warm place or place the bowl into your sink with warm water. Then divide the dough into 3 parts and form balls. Cut the surface of the balls with a knife three times symmetrically. Brush with egg yolk. Bake at 170°C for about 35-45 minutes. Alternatively you can also divide the dough into two parts and braid each part and form a wreath. Place a cooked colored egg(s) in the middle, brush with egg yolk and then bake as above.
WTISM" />
larger pics: <a href="http://flickr.com/photos/65662104@N00/440660193/"> (1) </a> | <a href="http://flickr.com/photos/65662104@N00/440659016/"> (2) </a> | <a href="http://flickr.com/photos/65662104@N00/440660117/"> (3) </a> | <a href="http://flickr.com/photos/65662104@N00/440660147/"> (4) </a></center><div class="clear max h10"><!-- --></div>

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<a class="nick" href="/blog/formular..../">Astrid</a> <span class="datum">31.03.2007, 13.30</span>| <a class="pl" href="/kommentare/-waiter-there-s-something-in-my-easter-basket-sweet-bread-osterpinze-....275/" title="PermaLink">PL</a> | <span class="thema">einsortiert in:</span> <a href="/thema/....0/"></a></p>
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<span>[Weekend Cat Blogging] - #95</span></h2>
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Well, itD, Boots and Tess at The Hidden Paw this weekend - Thanks anf have a nice weekend! :smile: We will link to the round up once it's online - don't forget to leave a comment with your entry here The workmen are still around but it's been a little mor quite this week 'CCause they moved a few floors up so we do not hear the nois too loud anymore... but we are shur they will be back soon *mrrrrrrroooooowwwrrr* We hope you all have a relaxing and comfy weekend out there!
Look at this sweetie Othello! Isn't he cute? He loves to watch our mummy typing when she is sitting at the PeeCee. He'll ly there in this exact position for hours and sometimes he'll try to catch mummys fingers while she is typing. I hear her screaming then when he catches her with is claws and he'll have this puzzled expression on his face saying "What the hell happened that you are screaming mummy...?"
Weekend Cat BloggingWeekend Cat Blogging
Well, sometimes he has not much common sense... But most of the time we love him he's a cutie :;): and he is my brother so I am taking care of him - without me he'll sure get in more trouble he'd be able to handle... Happy weekend to you all! hugs'n'kisses Kashim&Othello

Astrid 30.03.2007, 21.19| PL | einsortiert in:

[Büroküche] - Rollgerstlsuppe