Farmgirl's Purple Basil Pesto
Turkey-Sorrel Meatballs for The Lunch Club
The Lunch Club at work is back - at least for Tuesday and Wednesdays - it's a small group with three members: Mrs Q., Mr G. and I. Every Tuesday and Wednesday one of us will prepare Lunch and bring it to work to prevent us from eating in the cafeteria all the time: Healthy food in a big company's cafeteria? Hell no!! *sigh* So today is my turn in bringing the lunch for Mrs Q. and Mr T. While we were remembering Sher last weekend so many of our fellow foodbloggers talked about her (and their) love to meatballs that my carvings grew so big I simply had to make some for today. So here are my Sorrel-Turkey Meatballs:
Sorrel-Turkey MeatballsYou need: 300 gr turkey breast 1 buffalo mozzarella 1 small shallot and onion 1 small garlic clove 1 handfull sorrel some fresh cilantro salt & peper a pinch cumin, dried ginger and coriander seeds Cut onion, shallot and garlic into small cubes. Sweat in a pan with some olive oil. Add cut sorrel for about 1 minute. Let cool. Cut turkey breast in your food processor. Add cooled onion-sorrel mixture and cilantro. Knead until everything is mixed fine. Season with salt, pepper and spices. Cut mozzarella into smallish cubes. Place one cube on a small amount of turkey mixture. Make sure the mozzarella is covered to prevent leakage. Place balls in an oven-proof pan and bake at 200°C for about 20-25 minutes until golden brown on surface. for the sauce 2 small zucchini 2 medium sized tomatoes 1 tbs garam masala 3-4 medium sized carrots salt & pepper Simply cut all the veggies in cubes and cook for about 10-15 minutes over medium heat. (I did not add any water as the zucchini and tomatoes have enough liquid themselves). Blend in your food processor and season with garam masala, salt and pepper to your liking! I didn't like rice or potatoes as a side dish so I made herbed bread sticks out of Jamie Oliver's pizza dough whose leftovers were living in my fridge since Saturday. Rolled them into smallish sticks and added mandarin sage and basil. Brush with garlic scented olive oil and bake for about 20 minutes at 150 to 200°C. Ready and packed for work:
UPDATE NOTE: Glenna wrote a wonderful tribute post and is collecting all the tributes throughout the Foodblogosphere and beyond at this post. Thank you Glenna for this bittersweet task you do!
She is gone. And yet the memory of her wonderful posts, the stories she shared with us, her recipes and the love and laughter she brought with her with every comment and email she sent out is still so vivid and present in my mind.
During the last few days I found myself visiting her blog - as I did for the past 3 years nearly every day - and it was only after Bob, her husband posted a final post in her memory that I finally realized it is true, there won't be any new recipes, no WHB, no WCB or Bread Baking Babes posts there...
You're right I didn't know her, she was a blogger friend of mine to whom I had a lose email relationship and whose blog I loved to visit, whose emails and thoughtful comments I loved and treasured.
And yet I feel like I've lost quite an essential part of my online life. My heart goes out to her family whose shock, loss and grieve I can only vaguely divine.
I met Sher back in 2005 when I began blogging here on my foodblog and in 2006 when I began to participate in Weekend Cat Blogging we met again. She always had nice comments for the boys and never left without a virtual head scritch.
Weekend Cat Blogging led me to get to know and love Upsie and Sundance, the baby squirrels she loved and later on Pumpkin and little mischievous Laura.
We shared the sadness of Sundance's passing and later on again when Upsie left only a few months ago. And we shared lots of laughter and fun when she posted about her adventures with all of her furry babies.
When I stepped out of my personal comfort zone and began to blog my recipes in English (which is not my mother tongue) and participate in Weekend Herb Blogging, she again was one of the first to welcome me and encouraged me with her kind comments and emails.
It was only in May 2008 when she got me to step out of my personal cooking comfort zone again when she was kitchen of the month for the Bread Baking Babes and got me to aim for the Bread Baking Buddy badge by baking a sourdough bread from the scratch...
Oh boy was I proud when it worked out and I got my badge ;o)
We shared some precious memories and laughter about Sundance when I told her that my starter was named after him. when she asked my why I named the starter Sundance and I answered "Well I looked at him and thought "you look like a Sundance to me" she laughed and said "Now that must be some funny starter you have". And yes, she was right BUT he still lives in my fridge and he never failed on me.
When Mary (the breadchick from The Sourdough) told us that the Bread Baking Babes would cook some of Sher's recipes and blog them today as a tribute to her and asked fellow bloggers who were also friends to her to join them for this tribute I loved the idea right away.
I had a hard time picking a recipe tho - there were so many I loved and I could not decide on a single one. Finally I found her bread pudding post and thought this would be perfect.
I will not post the recipe here, please go to her blog and look up the recipe, stroll through her culinary life and enjoy what you will find there...
I tried to stick as near as possible to the original recipe and only had to make two changes:
I didn't use jam instead I used my most precious italian chestnut honey (I think she would have like it tho) and I could not get any blackberries so I used apricots from my parent's garden.
So this is for you Sher, thank you for putting a smile on my face whenever we met!
Godspeed my friend Sher, till we meet again!Please give Sundance and Upsie some hugs and scritches from me and if by any chance my sweet soulmate Paul too! I promise when we meet next time I'll have some meatballs with me or even your bread pudding I made in your memory yesterday:
You will always be missed but not forgotten!
Weekend Cat Blogging #164 - In Honor of Sher! *updated*
As always for joining WCB please leave your link in the comments below. If your comment does not appear right away it may have gone to the moderation queue and will be approved as soon as possible. If you feel your comment didn't make it or it didn't work for you for any reason you can always send your entry via email to catboys AT paulchens.org. Thanks!The Bread Baking Babes - a community Sher was a loved member of - are asking fellow foodbloggers to celebrate Sher with them: Mary of The Sourdough says on her blog:
So, in celebration of Sher, we are asking her friends from the various online groups she actively participated in, Daring Bakers, Weekend Herb Blogging, Weekend Cat Blogging, Presto Pasta Nights, and any other of her online friends and family to become honorary Babes for the Day. We would like you to go to her blog, "What Did You Eat", and select a recipe that meets your fancy, make the dish, take a few pictures and blog about Sher's wonderful food and share your memories of her with us. Then send an email to Breadchick Mary or Sara of I Like To Cook with your name, your blog's name, and a link to your "For Sher"? post. We'll get them to our fellow Babe, Glenna of A Fridge Full of Food, who wrote such a moving post about her best friend, and who will make sure that Sher's family will get a chance to see the feast of Sher's food all over the web.I already found my recipe and will post it on Sunday. Sher, I miss you!
So let's begin the round-up on early Saturday afternoon:
Babeth at the House of Chaos shares a wonderful story about the only lady cat in their house. It's a battle of cuteness... Our brofur Pepi ofur at HotMBC says Mom Robyn isn't cooking and the cats cook neither but they share a Furriends Friday with us.
- whaleshaman at Jellypizza, momma to sweet Taboo who left us on August, 16th 2007 joins us with a bittersweet memory of our friend Sher. She even posted a "feel better soon" post not long ago with Sher's favorite food: meatballs.
Our dear lovely friend Kitikata-san is sharing memory of Sher too and even shares one of favorite food of Sher's with us: Sardines. Don't they look soooo tempting? Sophia, the Diva Kitty, is joining us too this weekend and has some issues with a birdie. Doesn't she look so lovely? We hope that DKM, her mom, will be able to post her pics and join us with a food related story to honor Sher too. LB and her Momma Mary (the breadchick) are sharing memories too. LB says Sher always loved her posts and had fun with them. Her Momma Mary was a fellow Bread Baking Babe and dear freidn to Sher. They miss her both, so o we! One important side note: LB and her Momma Mary stepped in and took over Sher's scheduled weekends for WCB. They will be doing it in her honor. Thank you so much LB and Mary!! Jennywenny and Tina also remember Sher. She was a fellow Daring baker to Tina's mommy. Tina is a very helpful ladycat, she helps picking artificial grass... neato huh? we are very glad that Kate and her two lovely boys Harmon and Bustopher (the one who loves pnutbutr) join us in honoring Sher. Harmon (seen in the pic above) was 'specially loved by Sher and she always sent loving thoughtful comments about him to his momma Kate. Rosa and her kitties Fridolin and Maruschka are very sad about the loss of Sher too and joining us this weekend in remembering her. Luna and her lovely daddy Amar are joining us this weekend too (in fact we can't imagine a WCB without them both anymore) and they too are remembering Sher and even participated in the tribute to Sher organized by the Bread Baking Babes where all of us are asked to prepare one of Sher's recipes. Amar your Angel Hair Pasta looks very delicious. Any leftovers for us?
Good Morning, Othello here again! Let's continue with the Sunday morning part:
Miz Mog and Meowza join us and as you can see there is some serious snuggling going on on a pink snuggle... Lovely! Our dear friend Mrs Q. and her kitties Spot and Cindy of course are tributing dear Sher and Upsie by answering the question "What did you eat?" - Awesome idea don't you think? Samawow and Willow are thinking of Sher too this weekend, saddened and shocked as we all are, but with the gorgeous help of Willow they made one of Sher's pasta recipes and loved it. No surprise, huh? ;o) boo_licious of masak-masak was a regular at WCB too and joined us again after a long break due to some not very nice news about her kitties... in honor of Sher. We are glad you came and joined us boo!
Some Sunday night joiners - it's never to late to join WCB! *snickers*:
Samantha and Mr. Tigger our FL furriends are sharing a quite wordless post with us - but look at those eyes of Mr. Tigger: Isn't he just kissable? Oh and on a little cross festival posting: Miz Pet and the ever so helpful Bengal Brats (lovely boys!!) told us that they have the BKCFoC No.55 up and running on their site! Thanks for hosting guys you did an awesome job! Zaz from zazamatz posted a sweet tribute to Sher too whom she met through WCB and always felt welcomed by her.
A little side note: Mom Robyn was looking for some volunteer to keep the schedule of WCB up and running and we volunteered to do so. So if any of you wants to host a weekend, please contact us at wcbschedule @ gmail.com - Fanks so much to all volunteer hosts!!
URGENT: We are in need of a new host for the next WCB as Megan and the BKC who were originally scheduled are not back to regular blogging again after some real life troubles and their site being down due to some stoopid hackers! #165 Aug 2-3: Megan and the Bad Kitty Cats at Bad Kitty Cats So if any of you wants to step in for them please let us know!The lovely Miz Pet and her handsum Begal Brats are stepping in for Megan!! The next editions in August are hosted by: #165 Aug 2-3: Miz Pet and the Bengal Brats at Pets Gardenblog (stepping in for Megan and the BKC) #166 Aug 9-10: Special Food Edition by HotMBC in honor of Sher #167 Aug 16-17: Amar and Luna at CatSynth #168 Aug 23-24: Samantha, Mr. Tigger and Mom Chandra at The Squillion Worlds Spins #169 Aug 30-31: Katie and Puddy at A Byootaful Life
Heartbroken... 'till we meet again sweet friend Sher!
All I want to say is: Farewell my friend 'till we meet again as you met Upsie and Sundance this last night! We will love and remember you always! Astrid & The Boys
Swiss National Day - Red, white or Swiss
Zorra our Swiss expat in Andalusia is hosting an event at the Kochtopf for Switzerlands National Day on August 1st! Zorra says:
So would you like to celebrate this day with me? If yes, I invite you to cook or bake something red, white or Swiss for this special day. Of course you don't have to be Swiss to participate. Just let inspire you by traditional Swiss dishes, like Rösti, Fondue, Zopf, Aelpermagronen, Birchermüesli. If you don't know or like Swiss Food at all you can also prepare something red or/and white. Both colors represent the Swiss flag.I hope we can reduce Zorra's homesickness a bit with lots of Swiss or red and whit food! *sniickers*
How to participate: 1. Cook/bake something red, white or Swiss, take pictures (if possible) and blog about it between now and 29 July 2008 (feel free to write your post in your language) 2. Your post should include a link back to this post 3. Email Zorra at kochtopf(at)gmail.com with the subject line of Swiss, and include: * your name * your blog's name and your blog's URL * the recipe name and the post's URL * your hometown/region and country
Bread Baking Day #12 - small breads
small breads hosted by My Diverse Kitchen Deadline: August 1st, 2008Aparna, the host of this month says:
By small breads, I mean individual serving size breads. That would bring to my mind breads like buns, rolls, biscuits, bagels, waffles, beignets, doughnuts, croissants, bread sticks, pretzels, etc. There are many more small breads I do not know of so I am waiting to learn about them from you.
What to do?
1. Bake some "small bread". 2. Post it on your blog anytime between today and the 1st of August and link back to this post. 3. Then send an e-mail at firstname.lastname@example.org, with BBD #12 as the subject and the following details: Your name Your location The name of your blog along with url of your blog The name of your bread and url (permalink) to your post A 300 pixel wide picture of your bread, if possible.bbdbreadbakingday
Poppy seed Cake with Vanillacream-Cherry Filling
Bad Kitty Cats Festival of Chaos - Hosted here this weekend!
Please submit your Entry here: Submission form Or, if you haf any troubles wif the submission form you can leave a comment in this post or simply submit your entry by email at festivalchaos AT gmail.com.
The honeymooners Gree and Othello are back from their honeymoon and will host this festival together as Gree is staying here in Vienna with us ´till Sunday evening. There is no optional theme this time but hopefully they will share some memories of their honeymoon *snickers* Peee Ess: As most of you´ll have already noticed teh Bad Kitty Cats site and thus the BKFoC site is offline since a few weeks. Megan informed us that hackers got on the server again and she is trying to fix things... but it seems to go slowly with some other problems she hast to fight with... Mom Robyn was so wonderful to help us with a temporary home for the festival at the CB so yall will have the information about BKCFoC ´till we´ve worked out a new place... We also made a page on our blog with the Blog Carnival schedule so you can look at the future hosts or look up a date where we are still looking for a host if you want to become one yourself which we would love you too by the way *snickers* For example - we are looking for hosts for: Aug 24, 2008 Sep 07, 2008 Sep 14, 2008 Oct 05, 2008 Oct 12, 2008 Oct 19, 2008 If you need or want to get into contact with us regarding the BKC Festival other then submitting a post please use bkcfoc AT gmail.com.
Cannelle et Vanille's MILK JAM
YAY!! I did! I did!
Cooking with DKM | Spiced Carrot & Feta Gnocchi
Dark Onion Rye
Last month I discovered the gorgeous Bread Baking Babes through my lovely friend Sher of What Did You Eat? and I really loved last months bread. I also learned to love sourdough breads and so I began to work on Breadchick's sourdough starter. I was surprised how wonderful it worked out and had lost of fun to feed Harry (rye sourdough) and Sally (spelt sourdough) throughout this 20 days. Mrs Q. says it's much too much work to do sourdough breads - she is right regarding the time budget you'll need to do a bread with sourdough compared to yeast. But and - that what counts in my eyes - with a little planning you get paid with a heavenly tasteful bread. This time Breadchick is Kitchen of the Month and the Bread Baking Babes were baking her very own bread recipe she worked out:
I made the sweated onions myself (didn't like to use dried ones) and used spring onions cause they were in my pantry and I like the taste better than "normal" onions.
I also substituted caraway with cumin 'CCause I really hate the taste of caraway but don't mind cumin.
So this is my masterpiece *hehe*
I followed Mary's recipe as I found Ulrike's too late and worried just like Zorra if it might end in a brick experience as well as the second proofing was a little lazy and it did not rise as much as Sher's or Mary's... Well I finally decided to bake it anyway and it came out a just perfect little loaf....
Mmmmm and the smell of it... I tasted the first slice plain and it was just perfect and then the second one with butter and some radish! Mmmmmh.. need I say more?
Just one thing that bothers me: my sourdough breads always seem to crackle...
See what I mean?
UPDATE: Got my Badge from Mary - I am proud to be a Bread Baking Buddy again this month:
If it wasn't for Sher I think I's never even tried... ;o)
And just in case you are wondering who the Bread Baking Babes are - here they are:
Notitie Von Lien (Lien), My Kitchen In Half-Cups (Tanna), Bake My Day (Karen), Cookie Baker Lynn (Lynn),I like To Cook (Sara) , A Fridge Full Of Food..And Nothing To Eat (Glenna), Lucullian Delights (Ilva), Grain Doe (Gorel), The Sour Dough (Mary aka Breadchick), Living On Bread And Water (Monique), Thyme For Cooking (Katie)
Breadchick's Dark Onion RyeI followed this instructions
Morello Cherry compote | Sauerkirsch-Kompott
[Weekend Herb Blogging] - Very Berry Lassi with choc-mint
LASSI is a traditional Punjabi beverage that is made by blending yogurt with water, salt, and spices until frothy. Yogurt sweetened with honey is used in rituals. Traditional lassi is sometimes flavored with ground roasted cumin. The Lassi sometimes uses a little milk and is topped with a thin layer of soy sauce also known as Devonshire cream. Lassis are enjoyed chilled as a hot-weather refreshment. With a little turmeric powder mixed in, it is also used as a folk remedy for gastroenteritis. source: wikipedia
STRAWBERRIES In addition to being consumed fresh, strawberries are frozen or made into preserves. Strawberries are a popular addition to dairy products, as in strawberry flavored ice cream, milkshakes, smoothies and yogurts. Strawberry pie is also popular. Strawberries can be used as a natural acid/base indicator. They are dried and used in cereal bars. They are supposedly used for whitening teeth. They can be crushed and made into an exfoliant for skin. source: wikipedia
MINT The leaf, fresh or dried, is the culinary source of mint. Fresh mint is usually preferred over dried mint when storage of the mint is not a problem. The leaves have a pleasant warm, fresh, aromatic, sweet flavor with a cool aftertaste. Mint leaves are used in teas, beverages, jellies, syrups, candies, and ice creams. In Middle Eastern cuisine mint is used on lamb dishes. In British cuisine, mint sauce is popular with lamb. Mint is a necessary ingredient in Touareg tea, a popular tea in northern African and Arab countries. Alcoholic drinks sometimes feature flavor of mint, namely the Mint Julep and the Mojito. Crème de menthe is a mint-flavored liqueur used in drinks such as the grasshopper. Mint essential oil and menthol are extensively used as flavorings in breath fresheners, drinks, antiseptic mouth rinses, toothpaste, chewing gum, desserts, and candies; see mint (candy) and mint chocolate. The substances that give the mints their characteristic aromas and flavors are menthol (the main aroma of Peppermint, and Japanese Peppermint) and pulegone (in Pennyroyal and Corsican Mint). The compound primarily responsible for the aroma and flavor of spearmint is R-carvone. Methyl salicylate, commonly called "oil of wintergreen", is often used as a mint flavoring for foods and candies due to its mint-like flavor. Mints are used as food plants by the larvae of some Lepidoptera species including Buff Ermine. source: wikipedia
This is my submission for Weekend Herb Blogging invented by the georgeous Kalyn of Kalyn's Kitchen. Our host this week is Kalyn herself - Thanks for hosting!Be sure to check at her blog for the round-up this sunday evening! Next week's host will be uhm... me? :smile: weekend herb blogging
- Cocktailtomaten | cherry tomatoes
- Gurken | cucumber
- Basilikum | basil
- Sauerkirschen | morello cherries
- Melone | melon not pictured:
- Eier | eggs
- Backofenkäse | cheese
Weekend Herb Blogging #137 - the round up *finally finished*
First I really have to apologize to all of you for having you wait for so long :( Life isn't always that nice to me and with a hurting elbow on my right hand I am a little handicapped when it comes to write longer texts. As I need to work with the PC most of the time in my job writing in after work was reduced to an absolute minimum! Thanks to you all of you for your wonderful recipes you contributed to this round of WHB it was a pleasure to visit your blogs and read through them. Again what I most love about WHB is that I found some foodbloggers I haven't met yet! :)
Núria from Spanish Recipes made a fabulous
Pork tenderloin in salt and herbs.
Erin from Skinny Gourmet made very nice
Rainier Cherries and Chevre Salad with Raspberry Vinaigrette.
Foodie of Foodielicious shares some very interesting Information about
Scallion Greens From the Garden.
Marija from Palachinka made very nice
Zucchini stuffed bell peppers.
Ivy from Kopiaste.... to Greek Hospitality shares information about
Piperies Florinis (Roasted Peppers from Florina) and how to roast them.
Maria from Organically Cooked shares a lovely story about a
100 mile pie.
Arundathi from My Food Blog is sprouting lentils and shares her knowledge...
dp of Blazing Hot Wok shares pictures of her own herbs and plant and cooks
Mansi Desai of Food and Fun made some delicious
Cheese and Bell Pepper Pulao.
Sweet Anna of Morsels and Musings is contributing
Lemon and Garlic Broccoli.
Ning from Heart and Hearth made a
Milk Fish in Tamarind Soup.
Sia of Monsoon Spice cooked colorful
Dhaas Shimla Mirch (Stuffed Peppers)
Kevin of Closet Cooking creates some lovely
Tequila Lime Shrimps
Sorry that's it for now. I have about another 20 entries left to add and will add them when I come home from my doctor's appointment this evening. Promise!! If I can type that is!
If your entry is not shown here at the moment you my be one of the 20 entries left so please be patient with me and accept my humble apologies!
Kalyn from Kalyn's Kitchen the ever lovely mom of WHB made a
Barley Bean Parsely Salad
Rita of Mochachocolata-Rita cooked some lovely
Spicy Watercress in Shrimp Paste
Bee and Jai of Jugalbandi show us
Maggie made a lovely
Genie of The Inadvertent gardener made
Nuoc cham-caramelized leeks with shrimp
Dee from Choos & Chews talks about coriander and made a
Mango and Avocado Salsa
MM of feeding maybelle baked some lovely
Apricot Custard Pie with Basil (inspired by Wild Yeast.)
Srivalli from Cooking 4 all Seasons made a
Kakarakaya Kura ~ Bitter Gourd Curry
Chris of Mellecotte made a wonderful
Watermelon Baby Carriage "Awwwww"
Natashya of Living in the Kitchen with Puppies made
Thai Style Rice Pilaf
Chriesi from Almond Corner made a
Fava Bean Salad
Katie of Thyme for Cooking made
Asparagus 2 ways
My lovely friend Sher of What Did You Eat? made yummy looking
Chickpea Patties with Mixed Vegetables And Dried Cherry And Tomato "Jam"
Tigerfish from Teczcape talks about
Beef and Onion - preparation, seasoning, cooking
Jude form Apple Pie, Patis and Pate talks about
Sugar Snap Peas Fresh from the Farm
Pam from Backyard Pizza made
A Mean Tangine
Gretchen from Canela & Comino made
Butternut Squash Risotto
Haalo of Cook (almost) everything at Least once made
Nancy of Gaga in the Kitchen made
Sichuan Fried Beans
Gay from A Scientist in the Kitchen made
This concludes this edition of WHB. I am sorry that it took me so long but well my arm is getting worse instead of better and typing is not easy right now... :(
If you miss your entry I apologize I, please let me know if I did and I will gladly add it!
No let's start with the journey round the WHB-world:
- 6 Eier | eggs
- Backofenkäse | Cheese
- Kirschen | sweet cherries
- Äpfel | apples
- Mangold | Swiss Chard
- Karotten | sweet carrots
Monthly Mingle 23: Mango Mania
This month I am dedicating a whole mingle in the honor of this delicious fruit. Fill your shopping bags with juicy mangoes and create extravagant dishes with the fruit. The selection is huge as mangoes are so versatile. They can be used in savory and sweet dishes. My only request is to use fresh fruit, because only then will you enjoy the full aroma and exceptional tastes of this wonderful fruit. This month I want you to go mad with Mango Mania. Make cool ice creams, creamy mousses, elegant tarts or hearty breads. Your deadline is July 14, 2008. Here's how it works: 1. Create a dish that fits the theme of "Mango Mania" as described above 2. Post about it on your blog anytime from now until 14 July (entries must be in English, please). 3. Link to this post and send the details to Meeta (see below). Once you've posted your dish, send an email with "Mango Mania" in the subject line to: meetasmingle (at) gmail (dot) com by 14 July with the following information: * your name * your location * the name of your blog and its URL * the name of your dish and a link to the relevant post * a copy of the main photo of your dish 200px wide I am so looking forward to all your mouthwatering entries. For details on how to join the event please check out the guidelines heremonthly mingle
Weekend Herb Blogging is here this weekend!
Bread Baking Day #11 - one year anniversary: Bread with sprouts
For the one year's anniversary of this wonderful event invented by Zorra she choose the theme "Bread with sprouts" - Interesting theme indeed! Happy Aniversary to bbd and zorra!! How to enter in this month?s Bread Baking Day? 1. Bake a fabulous bread with sprouts. 2. Post the bread on your blog, with a link back to this post. 3. Email kochtopf(at)gmail.com with the subject line of BBD, and include: * your name * your blog's name and your blog's URL * the recipe name and the post's URL * your location bbdbreadbakingday
Blog Event XXXVI: Sau-gut
Blog Event IIIIV - Some like it hot - Pineapple-Chili Jam
Pineapple-Chili Jam (Ananas-Chili Marmelade)500 gr frische Ananas (püriert) 250 gr Gelierzucker 1:2 Chilischoten (je nachdem we scharf es sein soll 1 bis x davon) Ananas klein schneiden, pürieren und mit dem Zucker in einen Topf geben und aufkochen. Chili in feine Ringe schneiden (mit oder ohne Kerne obliegt jetzt euren eigenen Vorlieben) und in den Topf geben. Aufkochen und ca. 5 Minuten köcheln lassen. Gelierprobe machen! Theoretisch könnte man jetzt schon in kleine Gläser abfüllen - ich hab jedoch nochmal den Pürierstab geschwungen und auch die Chilischoten etwas anpüriert. Fand ich einfach netter. :o) Abfüllen in Gläser und abkühlen lassen. Fertig!
Naja, aufs Frühstücksbrot würd ich mir das Teil wohl nicht streichen... als Basis für Grillsossen und/oder Marinaden für Rippchen oder ähnliches kann ichs mir aber sehr gut vorstellen - wenn man es denn scharf mag :smile: P.S. Ich habs gekostet es ist wirklich seeehr scharf geworden mit einem netten fruchtigen Unterton!
[Weekend Herb Blogging] - Baked Cheese with Cranberry Jam
This is my submission for Weekend Herb Blogging invented by the georgeous Kalyn of Kalyn's Kitchen. Our host this week is Maninas of Maninas: Food Matters - Thanks for hosting! Be sure to check at her blog for the round-up this sunday evening! Next week's host will be uhm... me? :smile: weekend herb blogging
Top 10 pictures
Gerda form dinner for one posted 10 of her favorite food shots and invited everyone to do the same... I found this very interesting and began to digg in the achives and stats of my blog to find the 10 most viewed pics here at the FoodBlog - so here we are:
01 Guinness Chicken
02 Mama's Herb Garden aka Kräuterschnecke
03 White Chocolate Mocca
04 Sweet Easter Bread aka Osterkranz
05 Stew ala Jamie Oliver
06 Oatmeal apple crumble with Whiskey cream
08 Stuffed Apples with clotted vanilla-cocos-almond cream
09 Asia Food ala babs
While strolling through my most favorite foodblogs I found out that Sher at What Did You Eat? is kitchen of the month of the georgeous Bread Baking Babes! Her post about a Poilane-Style Miche (never heard of that before) was so lovely and the bread looked so good that I really craved for a buttered slice of it. So I thought I may give it a try and see how it works out... When it comes to bread baking I do not like to leave my comfort zone. I have a few bread recipes I feel good with and the nearly always work out the way I planned. With those I play around... ths't my comfort zone so to say... Something very unfamiliar for me is sourdough and baking a bread with sourdough (and even withour yeast) from scratch is a thing I never did before. But I gave it a try and guess what? I had fun to see how the "flour and water mixture" changed from day to day and it seemed to work even for me! - thanks to Sher's details instructions that is!! I learned new terms like "seed culture" and "barm" and I could not wait till it was the day to bake the bread. This is a hard thing for me as well. Baking this bread from scratch means you need at least - uhm - 7 days?! And I found out that the timings did not correspond very well to my working hours so I ended up doing most of the things somewhere in the middle of the night. Thank god we had a long weekend ;o)
I did some changes to the recipe posted at Sher's tho 'CCause I can't use wheat.
So I used spelt and rye.
So here is what I did:
I love the bread!!
As I thought before next time I'll need to use more water but it is ok tho for the first try! I ate some slices of the bread for dinner and it was wonderful!
Poilane-Style Miche RecipeThis is an iconic bread from the famed bakery of Lionel Poilane, perhaps the best baker in the world. This bread is produced in his small bakery, The Boulangerie Poilane, in the latin quarter of Paris. (The Bread Baker's Apprentice by Peter Reinhart) Firm Starter 1 cup Barm 1 cup sifted medium grind whole rye flour 1 cup spelt flour About 1/2 cup water, at room temperature Final Dough 3 cups sifted medium grind whole rye flour 4 cups spelt flour 2 Tablespoons sea salt 2 to 2-3/4 cups water, lukewarm Semolina flour for dusting For the Seed culture and the Barm I substituted "unbleached high gluten or bread flour" with spelt flour. For further instructions on how to please just read Sher's post there you will find all the answers! This is my bread: It did not work out as fine as the others I have seen on several blogs. I think my dough was not enough hydrated as it broke more than it should and it did not rise as much as Sher said it should. I also think I cut it too deep and that made it break open even more... It's my first ever sourdough bread I made from the very scratch and let me tell you: It smells divine. Did not cut or taste it yet as I took it out of the oven just a minute before I had to leave to work this morning! Well, I really am curious how it will taste though and can't wait to come home and gobble down a buttered slice! And just in case you were wondering who the Bread Baking Babes are - here they are: Notitie Von Lien (Lien), My Kitchen In Half-Cups (Tanna), Bake My Day (Karen), Cookie Baker Lynn (Lynn),I like To Cook (Sara) , A Fridge Full Of Food..And Nothing To Eat (Glenna), Lucullian Delights (Ilva), Grain Doe (Gorel), The Sour Dough (Mary aka Breadchick), Living On Bread And Water (Monique), Thyme For Cooking (Katie) Be sure to visit them for way better versions of this yummy bread (and lots of other very yummy stuff too!!)!
Update 10:12 pm:
Update III just got my Buddy Badge from dear Sher and I am very proud of it og course, see:
Lemon-Lime Cheesecake with Orange-choc-nut Shortcrust
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Einträge ges.: 1471
ø pro Tag: 0,3
ø pro Eintrag: 6,5
Online seit dem: 19.12.2005
in Tagen: 5049