Paulchens FoodBlog & the Three Tabbycats united

Farmgirl's Purple Basil Pesto

Farmgirl's Purple Basil Pesto
When I saw the recipe on Farmgirl's blog (one of my favorites by the way) I just knew I had to try this wonderful looking pesto! 1/2 cup roasted & salted whole almonds 4 ounces fresh purple basil leaves 6 Tablespoons extra-virgin olive oil 6 large cloves garlic, peeled 1/2 cup finely grated pecorino romano cheese 10 ounces fresh tomatoes (about 3 smallish) any kind, quartered 1/2 teaspoon salt Read the rest of the recipe here. Besides my true love for cilantro I do love basil very much and thus I have several plants on my balcony which I truly pamper!

Astrid 09.09.2008, 08.43| PL | einsortiert in:

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: making sorrel-turkey meatballs...making sorrel-turkey meatballs...making sorrel-turkey meatballs...making sorrel-turkey meatballs...making sorrel-turkey meatballs...making sorrel-turkey meatballs...making sorrel-turkey meatballs...making sorrel-turkey meatballs...

Sorrel-Turkey Meatballs

You 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 making sorrel-turkey meatballs...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 making sorrel-turkey meatballs... 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!
Herbed pizza bead 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:
ready to goall packed up sorrel-turkey meatballs

Astrid 30.07.2008, 09.18| PL | einsortiert in:

For Sher!

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.

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:
In Honor of Sher - Bread Pudding with Apricots
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!
In Honor of Sher - Bread Pudding with Apricots

You will always be missed but not forgotten!

Astrid 27.07.2008, 12.16| PL | einsortiert in:

Weekend Cat Blogging #164 - In Honor of Sher! *updated*

wcb_sher
I am hosting Weekend Cat Blogging here at my FoodBlog this weekend and it is a very special edition to me as it is celebrated in honor of our fellow food- and catblogger Sher of What Did You Eat who left us sudden and unexpected Monday night. She left us to be the Lords newest Angel and be united with her precious Upsie and Sundance. I am sure she is sitting somewhere up there cuddling the kitties and looking over us - smiling. And if we close our eyes and think of her we can feel her smile. We Cat Lovers are dedicating this weekend to her and invite everyone to join us throughout the weekend.
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:

  • FranketteenBS
    Babeth at the House of Chaos shares a wonderful story about the only lady cat in their house. It's a battle of cuteness...
  • tripperq
    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.
  • my+face
    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?
  • 461807535_c025b00f15
    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.
  • 2702726870_3665a2655b_o
    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!!
  • 072608+WCB
    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?
  • food-fun-and-catsa-003
    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.
  • Kiki+12
    Rosa and her kitties Fridolin and Maruschka are very sad about the loss of Sher too and joining us this weekend in remembering her.
Sooo that's the roundup so far. We'll add any new submissions as soon as they come in and we read them. Again: thank you all for joining us, especially those of you who shared precious memories with us!
  • luna_counter_0308
    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:

  • dscn3998.thumbnail
    Miz Mog and Meowza join us and as you can see there is some serious snuggling going on on a pink snuggle... Lovely!
  • 2705452611_063e8aa04a2095127917_5e796e99d4
    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?
  • willow-helpingDSC00501_edit
    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)
  • AllyCat-1
    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*:

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

Astrid 24.07.2008, 23.00| PL | einsortiert in:

s'Biokistl

Biokistl
plums, nectarines, onions, shallots, tomatoes, parsley, zucchini, carrots

Astrid 24.07.2008, 14.59| PL | einsortiert in:

Heartbroken... 'till we meet again sweet friend Sher!

tealight

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

Right before I had to rush to work this morning I read the devastating news about the sudden passing of my sweet friend Sher of What Did You Eat? at the Cat Blogoshpere. She was one of the first FoodBloggers I met when I began blogging back in 2005. I can't say much I am just a little bit too shocked right now! Will blog more later I hope... P.S. Weekend Cat Blogging is hosted this weekend by me and the boys and we will dedicate it to Sher of course as she was a constant supporter of WCB!

Astrid 21.07.2008, 08.07| PL | einsortiert in:

Swiss National Day - Red, white or Swiss

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

Astrid 10.07.2008, 18.29| PL | einsortiert in:

Bread Baking Day #12 - small breads

breadbakingday #12

small breads hosted by My Diverse Kitchen Deadline: August 1st, 2008

Aparna, 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 aprna00@gmail.com, 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.

Astrid 08.07.2008, 14.10| PL | einsortiert in:

Poppy seed Cake with Vanillacream-Cherry Filling

Mohntorte mit Vanillecreme-Kirschfüllung | Poppyseed Cake with Cherry-Vanilla filling
G. (the boy's handsum man) celebrates his 40th birthday today. Last Friday me and some friends organized a surprise party for him and I made this birthday cake. He is a poppy seed lover and therefore the cake had to be one with poppy seed. I used my moms secret cake recipe which is a must have in our family! To pimp the cake a bit I filled the cake with a layer of light vanilla cream and fresh cherries. The top of the cake was powdered with vanilla sugar. The sides are covered with ground almonds. For the cake layer: 100 gr butter 150 gr sugar 10 gr baking powder 6 egg whites 200 gr ground poppy seed 10 gr ground almonds 1 teaspoon cinnamon 6 egg whites 3 tablespoons rum 15 gr Vanilla sugar Mix butter, sugar, vanilla sugar and egg yolks until frothy. In a separate bowl stir together poppy seed, baking powder, almonds and cinnamon plus rum. Beat the whites of the eggs separately until very stiff. While stirring constantly add the poppy seed mixture to the butter mixture. Fold in the beaten egg whites. Fill in you baking dish. I used a rather large square one as I did not want a very high cake layer. Bake at 115°C (with circulaton air) for about 20-25 minutes. For the filling: 500 ml QimiQ (or if you do not have this creme fraiche) 200 ml whipped cream (I used a fat reduced one) 1 vanilla bean (or 2 sachets of vanilla sugar ~ 20 gr) if you use creme fraiche you'll need about 6 leafes of gelatine Whip the cream and slowly add the Qimiq or creme fraiche and vanilla to the whipped cream. If needed add some gelatine. I cooled the cream in the fridge for about half an hour before spreading it on the cake layer. Putting the cake together: Spread a thin layer of cream on the first cake layer. Place halfed cherries on top. Cover with cream again and do a second layer with cherries which then are covered thinly with cream again. Put second cake layer on top. Use remaining cream to fill up the sides of the cake. cover the sides with ground almonds. Powder top of cake with vanilla sugar.
Happy Birthday

Astrid 08.07.2008, 04.46| PL | einsortiert in:

Bad Kitty Cats Festival of Chaos - Hosted here this weekend!

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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.

Astrid 04.07.2008, 10.28| (2/0) Kommentare (RSS) | TB | PL | einsortiert in:

Cannelle et Vanille's MILK JAM

Cannelle et Vanille's MILK JAM
Quite a while ago I found a nice - to me new - FoodBlog and was fascinated by the recipes there: Cannelle et Vanille. Especially one post drew my attention and I was intrigued by the idea of Milk and Jam.... I have to say it is incredibly yummy and I looove to enjoy it on a crispy slice of toasted white bread in the morning - just the perfect companion to my cup of cocoa...

Astrid 01.07.2008, 04.33| (0/0) Kommentare | TB | PL | einsortiert in:

[Waiter, there

Frozen Strawberry-Raspberry Yoghurt

YAY!! I did! I did!

Just in time I got my entry ready for one of my favorite Food Blog Events: This time it Jeanne, the Cook Sister, is hosting the event and she wanted us to use berries in our entries as she announced the theme "berried treasure" I love berries and so it was not very hard to find something to "cook": Temperatures have risen very high here the past few weeks so I thought something to cool us all down would be just perfect, hm?
Frozen Strawberry-Raspberry Yoghurt
700 gr strawberries and raspberries 500 gr yoghurt (any brand you like, I used low fat one) 2 tablespoons honey ~ 5 branches chocolate mint (or any other mint that is on hand Put everything together in your food processor and blend until smooth. Fill in forms and put in your freezer for about 1-2 hours. Before serving remove from from and slightly let thaw. I served it with some strawberry-scented whipped cream and fresh mint and it was yuuummmmy!

Astrid 30.06.2008, 12.12| PL | einsortiert in:

YAY!! One word...

¡España!

Foto: orf.at

Astrid 29.06.2008, 21.57| PL | einsortiert in:

Cooking with DKM | Spiced Carrot & Feta Gnocchi

Spiced Carrot & Feta Gnocchi
A while ago DKM (the Divakitty's Mom hence DKM) made some lovely looking and tempting Spiced Carrot and Feta Gnocchi ever since I read the recipe at her blog I wanted to try them. M first attempt did not work out anyhow - well to be precise it was a total failure!! BUT I WANTED these gnocchi so I gave them a second try and this time as you can see in the pic above they worked out wonderful!! They even taste wonderful! And after I ate a few for dinner today I even forgave DKM that she made me work in the kitchen and made me sweat like I was on a marathon run with Dragonheart and Merlin's Mom and Dad! Here they are cooling down and waiting to be put in the freezer:
Spiced Carrot & Feta Gnocchi
And this is the wonderful recipe: 1kg of carrots 200 g of feta, crumbled 280 g of flour 1/4 t ground nutmeg 1/4 t garam masala 1 egg slightly beaten Cut the carrots into large pieces and steam, boil or microwave until tender. Drain and allow to cool slightly before transferring to a food processor. Process the carrots and feta together. Transfer the mixture to a large bowl. Stir in sifted flour, spices and egg, and mix to form a soft dough. Lightly coat your fingertips with flour and shape teaspoons of the mixture into flat circles. Cook the gnocchi, in batches, in a large saucepan of boiling salted water for about 2 minutes or until they float to the surface. You get the idea don't you? *snicker* I had to tweak the recipe a little tho: used about 50 gr more flour as with the original amount my gnocchi tempted to fall apart in the boiling water and I had nothing but a glibbery mess... Also I'd suggest to use more spices (I used 1/2 t of garam masala - could have been more tho) AND add some salt to the dough! Have to try them with these tweaks again soon! Thanks DKM for sharing this lovely recipe! It turned out to be a real treat!

Astrid 29.06.2008, 20.29| PL | einsortiert in:

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:

Breadchick's Dark Onion Rye

I followed this instructions
Breadchick's Dark Onion Rye
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*
Breadchick's Dark Onion Rye
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?
Breadchick's Dark Onion Rye
UPDATE: Got my Badge from Mary - I am proud to be a Bread Baking Buddy again this month:
BBB Badge June 2008
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)

Astrid 28.06.2008, 19.57| PL | einsortiert in:

Morello Cherry compote | Sauerkirsch-Kompott

Morello Cherry compote | Sauerkirsch-Kompott
I love cherries but I don't fancy morello cherries to much, they are a bit to sour to eat - at least for me! But I love cherry compote and for this cause morello cherries of this weeks veggie and fruit box were perfect. As I am a one woman show at home I made a small batch and found an interesting recipe in my collection: 1000 gr morello cherries 75 gr brown sugar 1 small melon cubbed 20 ml Whiskey or Wodka lemon balm Wash cherries and cover with sugar. Wait 30 minutes, then cook for about 3 Minutes. Add cubbed melon (I used honey melon) and roughy cut lemon balm (the original recipe only calls for lemon blam, but I had not enough at home so I added some of my chocolate mint as well). Boil for another minute. Fill in glasses when still hot and let coll completely. Store in pantry. I reduced the amount of sugar a bit o only 50 gr. I like the taste of this compote - it has a nice sourness due to the cherries and some light sweetness when you bite the melon bits. The Lemon balm and the mint are a perfect addition.

Astrid 28.06.2008, 06.26| PL | einsortiert in:

[Weekend Herb Blogging] - Very Berry Lassi with choc-mint

My creation
It's summer, it's hot and I love Lassi especially with fruit and mint :o) This Lassi as very easy made: Just mix strawberries, mint, yoghurt and milk together. Sweeten to your joice and enjoy! I used approx. 200 gr strawberries, 10-15 mint leaves, 250 gr yoghurt and 200 ml milk. My mom loves to add mineral water too to make it even more refreshing...
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

whb-two-year-icon 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:

Astrid 27.06.2008, 14.44| PL | einsortiert in:

s'Biokistl

Obst & G'müsekistl
  • Cocktailtomaten | cherry tomatoes
  • Zucchini
  • Gurken | cucumber
  • Basilikum | basil
  • Sauerkirschen | morello cherries
  • Melone | melon
  • not pictured:
  • Eier | eggs
  • Backofenkäse | cheese

Astrid 26.06.2008, 17.59| PL | einsortiert in:

Weekend Herb Blogging #137 - the round up *finally finished*

whb-two-year-icon 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! :)

No let's start with the journey round the WHB-world:

Pork tenderloin in salt and herbs Núria from Spanish Recipes made a fabulous Pork tenderloin in salt and herbs. Rainier Cherries and Chevre Salad with Raspberry Vinaigrette Erin from Skinny Gourmet made very nice Rainier Cherries and Chevre Salad with Raspberry Vinaigrette. scalliongreens Foodie of Foodielicious shares some very interesting Information about Scallion Greens From the Garden. zucchini stuffed bell pppers Marija from Palachinka made very nice Zucchini stuffed bell peppers. Piperies (Peppers) Ivy from Kopiaste.... to Greek Hospitality shares information about Piperies Florinis (Roasted Peppers from Florina) and how to roast them. 100milepie Maria from Organically Cooked shares a lovely story about a 100 mile pie. sprouted lentils Arundathi from My Food Blog is sprouting lentils and shares her knowledge... Sprouted Lentils cilantrorice dp of Blazing Hot Wok shares pictures of her own herbs and plant and cooks CilantroRice. cheese and bell pepper pulao Mansi Desai of Food and Fun made some delicious Cheese and Bell Pepper Pulao. lemonand garlicbroccoli Sweet Anna of Morsels and Musings is contributing Lemon and Garlic Broccoli. milk fish in tamarind soup Ning from Heart and Hearth made a Milk Fish in Tamarind Soup. dhass-shimla-mirch3 Sia of Monsoon Spice cooked colorful Dhaas Shimla Mirch (Stuffed Peppers) Tequila Lime Shrimps 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! Astrid
barley-bean-parsley-salad Kalyn from Kalyn's Kitchen the ever lovely mom of WHB made a Barley Bean Parsely Salad watercress-belachan2 Rita of Mochachocolata-Rita cooked some lovely Spicy Watercress in Shrimp Paste spiced corn Bee and Jai of Jugalbandi show us Spiced Corn bulgur salad Maggie made a lovely Bulgur Salad shrimpandleeks Genie of The Inadvertent gardener made Nuoc cham-caramelized leeks with shrimp salmon Dee from Choos & Chews talks about coriander and made a Mango and Avocado Salsa apricotpie MM of feeding maybelle baked some lovely Apricot Custard Pie with Basil (inspired by Wild Yeast.) KakarayKayaKura2 Srivalli from Cooking 4 all Seasons made a Kakarakaya Kura ~ Bitter Gourd Curry watermelon carriage Chris of Mellecotte made a wonderful Watermelon Baby Carriage "Awwwww" Thaistylericepilaw Natashya of Living in the Kitchen with Puppies made Thai Style Rice Pilaf _favabeansalad3 Chriesi from Almond Corner made a Fava Bean Salad thymeforcooking Katie of Thyme for Cooking made Asparagus 2 ways sher My lovely friend Sher of What Did You Eat? made yummy looking Chickpea Patties with Mixed Vegetables And Dried Cherry And Tomato "Jam" tigerfish Tigerfish from Teczcape talks about Beef and Onion - preparation, seasoning, cooking sugar-snap-peas Jude form Apple Pie, Patis and Pate talks about Sugar Snap Peas Fresh from the Farm lamb Pam from Backyard Pizza made A Mean Tangine butternutsquashrisotto Gretchen from Canela & Comino made Butternut Squash Risotto garibaldibiscotti Haalo of Cook (almost) everything at Least once made Garibaldi Biscotti sihuan fried beans Nancy of Gaga in the Kitchen made Sichuan Fried Beans pork-adobo- Gay from A Scientist in the Kitchen made Pork adabo
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! Thanks, Astrid!

Astrid 20.06.2008, 09.29| PL | einsortiert in:

s'Biokistl

Obst & G'müsekistl
  • 6 Eier | eggs
  • Backofenkäse | Cheese
  • Kirschen | sweet cherries
  • Äpfel | apples
  • Kohlrabi
  • Mangold | Swiss Chard
  • Karotten | sweet carrots

Astrid 19.06.2008, 17.53| PL | einsortiert in:

Monthly Mingle 23: Mango Mania

Monthly Mingle 23: Mango Mania

Meeta says:

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 here

Astrid 15.06.2008, 20.20| PL | einsortiert in:

Weekend Herb Blogging is here this weekend!

whb-two-year-icon

Welcome!

This weekend it's my pleasure and honor to host Weekend Herb Blogging! To participate simply post your WHB entry on you blog and email me at foodblog AT paulchens.org . Entries can be written any time during the week, but should be submitted by 3:00 P.M. (Utah time) on Sunday to be included in the Recap for that week. Please put WHB in the subject line of your e-mail to identify it. Entries submitted for Weekend Herb Blogging need to be posts written during that week specifically for this event and the post cannot be entered in other food blog events. Entries can be recipes and/or informative posts featuring any herb, plant, vegetable, or flower. When possible, bloggers are encouraged to add details from other sources so others can learn about the featured plant or ingredient. - the link shows the rules for WHB established by Kalyn.

Astrid 12.06.2008, 09.14| PL | einsortiert in:

Bread Baking Day #11 - one year anniversary: Bread with sprouts

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

Astrid 09.06.2008, 11.40| PL | einsortiert in:

Blog Event XXXVI: Sau-gut

Blog-Event XXXVI - sau-gut
Beim 36. Kochblog-Event geht es also um die Sau, gebraten, gesotten, gepökelt, geräuchert oder wie auch immer zubereitet. Wildsäue sind ebenso willkommen wie das Marzipanschwein, um unseren vegetarischen Teilnehmer bei diesem fleischbezogenen Thema ebenfalls eine Chance zu geben. Einsendeschluss: 15. Juli per Kommentar, Trackback im Kochtopf oder per Mail an weinrallye5@web.de

Astrid 08.06.2008, 07.15| PL | einsortiert in:

Blog Event IIIIV - Some like it hot - Pineapple-Chili Jam

Blog-Event XXXV- Some like it HOT
HOT hatte sich Lavaterra für den aktuellen Kochtopf Event gewünscht und stellte mich damit hart auf die Probe. Ich gebe zu ich bin ein totales Weichei was scharfe Gerichte angeht... da geht mir ziemlich bald die Luft aus! Demnach war es auch nicht ganz so einfach ein passendes Rezept zu finden,... aaaaaber ich habe ja einen kleinen Bruder, der Chilis sehr liebt und daher dacht ich mir so ne Chili Marmelade für Brüderchen wär sicher der HIT! :o) Also machte ich mich frisch ans Werk und fabrizierte:
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!

Astrid 04.06.2008, 11.07| PL | einsortiert in:

[Weekend Herb Blogging] - Baked Cheese with Cranberry Jam

Baked Cheese with Cranberry jam
You'll need: 2 small camembert (or any other soft cheese) 4 sheets of filo pastry 2 tablespoons fresh herbs ( I used cilantro and lemon thyme) Season Cheese with salt and pepper. Slightly brush one filo dough sheet with oil and place a second one on top. Sprinkle with some herbs and place the cheese on top. Wrap the dough sheets around so that everything is nicely covered and you have a "sealed" package. Make sure the cheese will have no chance to escape once it melts... In your preheated pan use some oil and bake the cheese on both sides until it is golden. (1-2 minutes per side) Cranberry Jam I found this recipe a while ago at Mahanandi and had to try it out. I substituted the used jaggery with preserving sugar. 12 ounces of fresh cranberries 2 cups of freshly squeezed orange juice (4 to 6 oranges) ¾ cup of preserving sugar Then I followed the instructions given here. It worked out really nice, not as sweet as normal jam would be but I liked it very well with cheese...
whb-two-year-icon 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:

Astrid 03.06.2008, 10.55| PL | einsortiert in:

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

Guinness chicken

02 Mama's Herb Garden aka Kräuterschnecke

kräuterschnecke

03 White Chocolate Mocca

Tag der Milch - White Chocolate Mocca

04 Sweet Easter Bread aka Osterkranz

Waiter, there's something in my ... Easter Basket: Sweet Bread!

05 Stew ala Jamie Oliver

waiter there is something in my

06 Oatmeal apple crumble with Whiskey cream

Oatmeal apple crumble with Whiskey cream

07 Lavash

Lavash

08 Stuffed Apples with clotted vanilla-cocos-almond cream

Stuffed Banana & Apples with clotted vanilla-cocos-almond cream

09 Asia Food ala babs

Asia Food ala babs

10 Crumpets

Crumpets

Astrid 29.05.2008, 10.23| PL | einsortiert in:

Poilane-Style Miche

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)
BBB - Poilane-Style Miche
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:

Poilane-Style Miche Recipe

This 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: BBB - Poilane-Style Miche 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:

BBB - yummy! BBB - bread sliced
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!

Update II

I just got my Buddy Badge from dear Sher and I am very proud of it og course, see:
bread-baking-buddies-poilane

Astrid 27.05.2008, 08.36| PL | einsortiert in:

Lemon-Lime Cheesecake with Orange-choc-nut Shortcrust

Lemon-Lime Cheesecake with Orange-choc-nut Shortcrust
You'll need: for the Shortcrust: 450 gr flour 225 gr butter 120 ml milk (approx.) 30 ml orange juice 50 gr caster sugar 2 egg yolks 2 tablespoons cocoa 100 gr finely grated hazelnuts 50 gr candied orange zest (finely chopped) Mix Flour with cocoa, hazelnuts and orange zest. Rub the butter into the flour, add the sugar. Carefully beat the egg yolks, orange juice and milk together. Mix as lightly as possible to a smooth paste, adding the egg yolks and milk mixture. The amount of the egg yolks and milk mixture depends on the size of the eggs, if the eggs are large, less milk will be needed. Refrigerate for at least 30 minutes. for the Filling: 60 gr icing sugar 3 tablespoons cornflour 450 gr low fat cream cheese 200 gr creme fraiche 2 eggs 1 tablespoon vanilla extract zest and juce of 4 limes zest and juice of 2 lemons How to: Whisk together sugar, cornflour, cream cheese, creme fraiche and eggs. Add limes and lemons. and purr into a bowl, let cool down in the fridge for about 20 minutes. Cover your cheesecake pan with shortcrust and blind bake for about 20 minutes. Let cool down 5-10 minutes, then pour in the filling and bake again for at least 60 minutes at very low heat (you'll probably have to adjust the baking time depending on the condition of your cake...) I sprinkled mine after about 10 minutes with a mixture for dried flowers, cinnamon and brown sugar.

Astrid 26.05.2008, 10.07| PL | einsortiert in:

Obst & G

Obst & G'müsekistl
diesmal war im Kistl:
  • Brokkoli
  • Dille
  • Weisskraut
  • Bananen
  • Äpfel
  • Radieschen
  • Eier
--------------------------------------------
  • broccoli
  • dill
  • cabbage
  • bananas
  • apples
  • radish
  • eggs

Astrid 24.05.2008, 19.13| PL | einsortiert in:

2019
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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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