Paulchens FoodBlog & the Three Tabbycats united

Banana Bread

Banana Bread
I was looking for something easy and quick to bake for tomorrows breakfast and while browsing through my bookmarked recipes I found Sher's Banana Bread. Can you imagine the heavenly smell in my kitchen while it baked and now cools on my kitchen rack?

Banana Bread

original recipe at What did you Eat? 85 gram unsalted butter, at room temperature 4 tbs honey 3 very ripe bananas, coarsely mashed 3 eggs, lightly beaten 250 ml buttermilk 150 gram whole meal spelt flour 200 gram white spelt flour 5 gram baking powder 1 tsp. freshly grated nutmeg 1/2 tsp. salt 150 gram ground almonds Preheat your oven to 200°C. In the bowl of an electric mixer fitted with the flat beater, beat together the butter and honey on medium speed until creamy, about 1 minute. Add the bananas and eggs and beat until smooth. Add the buttermilk and beat just until combined. In a bowl, stir together the flour, baking powder, nutmeg, salt and nuts. Add the flour mixture to the banana mixture and beat just until combined. The batter should be slightly lumpy. Scrape down the sides of the bowl. Pour the batter into a prepared pan. It should be no more than two-thirds full. I used a smaller pan than Sher and used my muffin forms for the remaining batter. So I ended up with a small loaf and 6 smallish muffins. Bake until the loaf is dark golden brown and dry to the touch and the edges pull away from the sides of the pan, 55 to 60 minutes. After about half of the baking time I took out the muffins. A toothpick inserted into the center should come out clean. Let the bread rest in the pan for 5 minutes, then turn the loaf out onto a wire rack and let cool completely. Cut into thick slices to serve. Storage Tip: Wrap the bread tightly in plastic wrap and store at room temperature overnight or in the refrigerator for up to 5 days.
Banana BreadBanana Bread Banana BreadBanana Bread
They are cooling now in my kitchen and I had to take a sneek tasting on one of the muffins and they smelled so good and tasted even better ... still warm and wobbly :)

Astrid 15.11.2008, 15.34| PL | einsortiert in:

Weekend Cat Blogging #179

2008 11 09
Our friends LB and his Mom Mary are hosting this weekends Weekend Cat Blogging. Please be sure to check their round up later this evening. Momma cleanded our cat tree today and then she restructured it. Cause we are three kitties now and Sally claimed the very top as her sleeping place we needed some more platforms to sleep on as the top actually was Kashims favorite place on the tree... 2008 11 09 As you can see now we have a snuggle place on the very top which is Sally's and one below which Kashim and me will share... and then there are always our sleeping bowls... Sally does not like those ... me thinks she simply does not know what a real comfy place is... hehe better for us anyway! You can also see one of our Gizzys we share with Sally on the window sill and hers foodbowl is there too. It is there so we do not mistake each others food, cause she gets ofur food then us... Momma says since we are a bit older now we need to get special kibbles and with my recent teef purroblems and stuff we know get kibbles for senior cats. I like it cause these kibbles are smaller so I do not need to chew it too much.
2008 11 09
Here is Kashim eating our shrimpsies and me waiting patiently for my turn to eat. (after Momma took this pic I gotted a bit unpatient tho and politely asked Kashim to share the bowl....) Happy Weekend furrom alla us! kashimothelloSalome

Astrid 09.11.2008, 19.50| PL | einsortiert in:

Cascabel's Buttermilk bread - a little twisted

Cascabel's Buttermilk Bread - a little twisted
Petra's buttermilk bread was lurking in my list of "wanna try" for quite a while and as I was looking for an appropriate bread for the weekend I thought this would be perfect. I needed to twist it a bit as I don't have wheat in my pantry and didn't have enough white spelt flour too. But it turned our great tho! 60 ml lukewarm water 1 package. dried yeast 100 gram rye flour (wholemeal) 150 gram spelt flour (wholemeal) 400 gram spelt flour (white) 50 gram rice flour 500 gram buttermilk; room temperature 60 gram butter; room temperature 14 gram salt 25 gram honey Dissolve yeast in warm water. Add flour to the bowl of your kitchen machine. Add honey, yeastwater, buttermilk and knead for about 5 minutes. When dough forms a soft ball add butter and then add salt. Knead for another 7-8 minutes. The dough now is relatively moist, transfer to a oiled bowl and let rise for an hour. Stretch & fold once. Rise another 45-60 minutes. Divide dough into two equal parts, form to a ball let relax 10 minutes. Roll out the dough to a rectangle form. Fold in 1/3 of the shorter side. Repeat 2 times. Now you should have a roll with a smooth strained surface. Put into your oiled baking form. Cover with plastic. Repeat with second dough ball. Let rise for about 45-60 minutes. Preheat oven to 175°C. Bake breads for 35 minutes in the baking form. Remove form and then bake breads for another 20-25 minutes. Remove breads from oven and immediately brush surface with melted butter. Let completely cool before slicing.
Cascabel's Buttermilk Bread - a little twisted
Before folding I added about 50 gram dried cranberries to the dough. My thoughts: I love the bread and while baking the breads my kitchen smelled heavenly. I had some slices today for breakfast with butter and honey and it tasted heavenly, just like my kitchen smelled yesterday.

Astrid 08.11.2008, 20.48| PL | einsortiert in:

Food-o-grafie #1 - My camera(s)

food-o-grafieZorra has announced another event: food-o-grafie This is what she asked us to do for the first round:
The task until November 8 is, to write an entry about your camera(s). What model do you use? Did you buy it especially for food photography? Pros and cons of the model? Does it correspond to your requirements? Would you buy this model again? What is the camera of your dreams? etc. Of course you should add a picture to your entry, too. You can take a new one especially for the event or choose a photograph taken by you during the month of September 2008. Don't forget to mention why you picked this particular photo.
So what are the cameras I take the pics for my foodblog with? I did not buy either of my two cameras with foodblogging in mind. To be honest I did not do too much research when I bought either of them. My first own camera was a Sony Mavica MVC-CD 500. Why did I chose especially this one? Well for one reason 'CCause it was the only one I knew of that is a CD based digicam and the other reason was that both my father and G. had the MVC-CD 250 and I really loved to work with this camera. It really made nice pics, was easy to handle and I really liked the idea of using CDs as storage 'CCause I didn't have USB Sticks at that time and CDs where way less expensive.
Sony MVD-CD-500 Sony MVD-CD-500 Sony MVD-CD-500 Sony MVD-CD-500
BASIC SPECIFICATIONS Producer Sony Model MVC-CD500 Dimensions 139x96x103 mm Weight 514 grams Viewfinder No SENSOR Resolution 5 Megapixels Sensor Size 1/1.8" ISO Min 100 ISO Max 400 Min Shutter 1/1000 s Max Shutter 8 s Photo Max Size 2592x1944 OPTICS Optical Zoom 3x Focal Length (35mm equivalent ) mm Aperture range F2.8 - F8 Minimal Shot Distance 0.04 mm VIDEO & SOUND Record Sound Yes Record Video Yes ADDITIONALS FEATURES Manual Focus Yes Exposure Compensation +/- 2 EV with step 1/3 White Balance auto, from the list Flash Internal, up to 5 , Red-Eye Reduction, Hot Shoe BATTERY & MEMORY & COMPLECTATION Image Formats 2 JPEG, TIFF Interfaces USB, video, audio Memory type CD-RW It's not exactly tiny, but it's not huge either. It's about the same size as a 35mm SLR with a small normal lens. It's as fast, if not faster, than digicams without moving parts. You can't hear the disc spinning unless you're in a quiet room and you actually put your ear up to the camera and listen carefully. The rechargeable battery that comes with it lasts over 2 hours easy (or well over 200 shots). Not bad for a cam with a CD burner and a huge LCD. The pros:
  • Carl Zeiss lens. Name brand lens known among professionals for its high quality.
  • The battery that comes with it is nice. it tells you exactly how much time you have left (like 113min instead of a stupid little meaningless battery icon). if you want another battery, (strongely recommended) its expensive though. it's nice to be able to use the camera without constantly worrying about how much battery life is remaining.
  • CD-RW discs cost next to nothing. its very cool to be able to take a disc out and pop it into any computer to view images. it comes with usb cable and a/v cable for tv viewing
  • the built-in flash is very good. range is little over 16feet. not bad at all for built-in. there's a hot shoe if you're hardcore and want to get a bigger flash
The cons:
  • it is quite expensive: 699 EUR when I bought it several years ago
I really liked this camera, I made great pics with it. Unfortunately my one of my cats, Kashim, played with the strap and flipped it off the table on day and since then I can't take any good pics with it. As it is way beyond any warranty time by now I still have to find someone to repair it. As it was quite expensive I still hesitate to part with it. When my Mavica broke I wanted a smaller, more compact camera which was also a bit less expensive. I again found a Sony to my liking: a Sony Cybershot S650.
Sony Cybershot DSC-S650 Sony Cybershot DSC-S650
BASIC SPECIFICATIONS Producer Sony Model Cyber-shot DSC-S650 Announced 2007-01-17 Dimensions 91x61x27 mm Weight 130 grams Viewfinder No SENSOR Resolution 7.2 Megapixels Sensor Size 1/2.5" ISO Min 100 ISO Max 1000 Min Shutter 1/2000 s Max Shutter 1/1 s Photo Max Size 3072x2304 OPTICS Optical Zoom 3x Focal Length (35mm equivalent ) mm Aperture range F2.8 - F4.8 Minimal Shot Distance 0.05 mm VIDEO & SOUND Record Sound No Record Video Yes Video Formats AVI Video Max Size 320x240 ADDITIONALS FEATURES Exposure Compensation +/- 2 EV with step 1/3 White Balance auto, from the list Flash Internal, up to 3.5 , Red-Eye Reduction BATTERY & MEMORY & COMPLECTATION Image Formats 2 JPEG Interfaces USB, video, audio Memory type Memory Stick Well, this camera is a point and shoot, not much else. She makes quite ok pics I think. Though I liked the pics I made with the Mavica way better. the Cybershot was way less expensive tho compared to the Mavica: about 100 EUR if I remember right. Here are some pice I made with either of both: Mavica: Süsse Apfelpäckchen Waiter, there's something in my ... Marillenknödel! Cybershot: Soup with Herby soup crepes Frozen Strawberry-Raspberry Yoghurt Would I buy them again? For the Mavica: Yes most certainly. I still like the CD burner feature and the quality pics she produces. Though she is easily outrun by any of the recent cameras... I think maybe I'd buy a Nikon or a Canon for the same price and be better of in quality and features just without the CD thingie ;o) For the Cybershot: As a second camera to make quick snapshots without further ado: yes. For food fotographie: no.It's way more difficult to get good pictures of food out of this camera than the Mavica.
[postsincategory#535]

Astrid 08.11.2008, 19.49| PL | einsortiert in:

Bad Kitty Cats Festival of Chaos - Hosted at the M-Cats Club this weekend!

´bkcfoctitle5.png´

Please submit your Entry here: Submission form Or, if you haf any troubles wif the submission form you can leave a comment at Mr. Tigger´s M-Cats Club.

Astrid 08.11.2008, 00.00| (0/0) Kommentare | TB | PL | einsortiert in:

French Onion Soup

making soup again: French Onion Soup
Did I mention recently that I love soup? When the weather is getting chillier or nasty outside or I am not feeling well I make soup. Soup comforts me. Like chicken soup for the soul! This time I was carving for some sips of onion soup so I made me some. I used: 5-6 medium onions, peeled and sliced 1 tsp salt 2 tsp brown sugar a dash of olive oil 300-400 ml veggie broth how to: In your pan heat the olive oil and add the onions. Stir well for about 5 minutes, do not let them get too dark, just some nice golden brown. Add salt and sugar and let simmer on medium heat until most of the liquid is gone (you will notice the difference by sound), stir for another 5-10 minutes until again golden brown. Add the veggie broth and let simmer for another 15-20 minutes. Serve hot with some toasted brown bread and melted Grana Padano on top. YUM!
making soup again: French Onion Soup

Astrid 06.11.2008, 08.43| PL | einsortiert in:

Weekend Herb Blogging: 3 Years! YAY! Veggie soup with herb-y soup crepes

3iconsNew
Three years ago Kalyn invented accidentally an event that should become one of the most successful weekly events throughout the foodblogging world: Weekend Herb Blogging! Since I found this lovely event I am trying to participate whenever I have time and an appropriate post. I have participated about 38 times over the years and had the honor to be a host 3 times which made me very proud! If you wonder what my submissions were please use the blog search typing "WHB" or klick here. :) After 3 years of organizing this event Kalyn decided to pass on the duties to Haalo of Cook (almost) Anything At Least Once. While I am sad to see Kalyn part with WHB, I congratulate Haalo as the new Queen of WHB and whish her all the best and good luck! Now I should continue with my submission for the anniversary Weekend Herb Blogging. If you ask me about my favortie herb I most probably will respond with "cilantro" *smile* I really love this herb tho I seem to be the only one around my family and friends. Well, at least G. doesn't mind me cooking with cilantro but he is not too fond of it tho. I however would use this herb in almost anything I cook *hehe* this time I used it in my soup crepes for todays lunch:
Soup with Herby soup crepes

herb-y soup crepes

I have always loved my Grandma (who left us a few years ago and whom I am thinking of today on All Soul's Day with my most precious and lovingly memories) when she made those soup crepes for us children when I was younger and still living at home. In Austrian the are called "Fritatten" and "Fritattensuppe" was the most loved soup my brother and I were carving for :) It's really very simple and quick to make but oh boy does it taste good!! 100 gram flour (I use spelt) 1 tsp salt 3 tablespoons olive oil water (or milk) 1 egg (optional) 1-2 dried and crumbled cilantro (you can also use fresh one if on hand)
Herby "Fritatten" soup crepes Herby "Fritatten" soup crepes
Mix together all ingredients using as much liquid as you need to get a viscid dough, not too runny and not too thick... Heat a pan (very hot) and begin to make the crepes. I use a ladle to measure the dough used for each crepe. I do not need to tell you how to make crepes do I? when still warm roll up each crepe and cut into thin slices about 0,5 cm broad. Let cool a bit and store for further use or use immediately with your soup. I used them for my veggie soup today. I made the soup following the ever gorgeous DKM's soup recipe (had to skip the mushrooms tho cause I didn't have them)!
Soup with Herby soup crepes

Astrid 02.11.2008, 15.39| PL | einsortiert in:

Waiter there is something in my ... pumpkin butter!

Jeanne - the CookSister - one of the holy trinity of "Waiter there is something in my..." is hostess this month and chose the theme "for the love of gourd". ...aaand guess what? I am late again. hehe! But I made it this time and the only thing I have to do is blog about it and send an email to Jeanne. Should be able to manage this, huh? I was thinking forth and back what my submission for this event would be. I wanted to cook something with pumpkin and couldn't decide on the recipe, but then I saw this very blog post at smitten kitchen and new I wanted to try it for WTISM!! So tadaaaa here it is my very first attempt on making Pumpkin Butter:
Waiter there is something in my ... pumpkin butter!

Pumpkin Butter

Adapted from Smitten Kitchen 2 cups self made pumpkin purree 3/4 cup cranberry juice (was apple juice) 1 teaspoon ground ginger 1/2 teaspoon ground cloves 1 cup brown sugar 1 tablespoon ground cinnamon 1/2 teaspoon ground nutmeg Juice of half a lime 1. Cut your pumpkin(s) into halfes and place in an oven proof pan. Bake for about 20 minutes at 200°C until mellow. Peel the rind and purree until smooth. 2. Combine pumpkin, cranberry juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently. Adjust spices to taste. Stir in lime juice, or more to taste. 2. Spoon hot pumpkin mixture into hot jars, filling to within 1/4 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in a boiling water bath for 10 minutes.
Waiter there is something in my ... pumpkin butter! Waiter there is something in my ... pumpkin butter! Waiter there is something in my ... pumpkin butter! Waiter there is something in my ... pumpkin butter!

My thoughts:

I love it. The taste reminds me of jam tho not so sweet and the pumpkin taste is very present but I liked it on some slices of my fresh Pan de Muertos with butter. It's somehow something between sweet and savoury with lots of Pumpkin taste :)

Astrid 01.11.2008, 16.26| PL | einsortiert in:

Pan de Muerto

Pan de Muertos
This weekend are the days of All Saints and All Souls.
Certain popular beliefs connected with All Souls' Day are of pagan origin and immemorial antiquity. Thus the dead are believed by the peasantry of many Catholic countries to return to their former homes on All Souls' Night and partake of the food of the living.[citation needed] In Tyrol, cakes are left for them on the table and the room kept warm for their comfort. In Brittany, people flock to the cemeteries at nightfall to kneel, bareheaded, at the graves of their loved ones, and to anoint the hollow of the tombstone with holy water or to pour libations of milk on it. At bedtime, the supper is left on the table for the souls. In Bolivia, many people believe that the dead eat the food that is left out for them. Some claim that the food is gone or partially consumed in the morning.
Yesterday was not only Halloween (which is mainly celebrated in US and UK as far as I know) but it was also Samhain which marks the Beginning of the Celtic Year!
The Samhain celebrations have survived in several guises as a festival dedicated to the harvest and the dead. In Ireland and Scotland, the Féile na Marbh, the 'CFestival of the dead' took place on Samhain. The night of Samhain, in Irish, Oķche Shamhna and Scots Gaelic, Oidhche Shamhna, is one of the principal festivals of the Celtic calendar, and falls on the 31st of October. It represents the final harvest. In modern Ireland and Scotland, the name by which Halloween is known in the Gaelic language is still Oķche/Oidhche Shamhna. It is still the custom in some areas to set a place for the dead at the Samhain feast, and to tell tales of the ancestors on that night.
So for this festive weekend I wanted to bake something traditional and Mrs Q. thought that the Pan de Muerto might be something appropriate.
The pan de muerto (Spanish for Bread of the Dead or Day of the Dead Bread) is a type of bread from Mexico baked during the Dķa de los Muertos season, around the end of October and the official holiday is celebrated on November 2. It is a soft bread shaped in round loaves with strips of dough attached on top (to resemble bones), and usually covered or sprinkled with sugar[1]. Another bread in the form of a sphere]] on the top represents a skull. The classic receipe for Pan de Muerto is a simple sweet bread receipe with the addition of anise seeds. Numerous receipes, however, also involve the introduction of fruit juice (usually orange). There are two ways to make this addition: the first involves adding a concentrated flavoring. The second involves substituting orange juice for the water required in the recipe. It should be noted that if the bread is to be dipped in sweet drinks, orange juice should not be added. source:wikipedia
So I trustfully navigated to Petra's site and looked up a recipe for this bread. I had to tweak the recipe a bit - as I do not use wheat flour as you might know - so here is what I did: POOLISH: 450 gram spelt flour 1 1/4 teaspoons salt 60 gram honey 20 gram yeast 125 gram water 3 eggs Combine flour, honey, water and yeast into the bowl of your kitchen machine. One by one add eggs. After about 5 minutes kneading you should have a sticky, elastic dough. Transfer dough to a lightly oiled bowl and let rise at 21°C until doubled in size.
Pan de Muertos Pan de Muertos
DOUGH 100 gram sugar 200 gram melted butter 250 gram spelt flour 200 gram rice flour 4 eggs 1 orange zest Now combine the poolish with sugar, flour in your kitchen machine. One by one add the eggs again and the rest of the ingredients. Knead until the dough is slightly sticky, mellow and shiny. Form a ball and lat rise again in an lightly oiled bowl for about 1 - 1 1/2 hours or - like me - put it in the fridge and let rise over night (which enhances the taste). My dough nearly exploded over night and literally jumped out of the bowl...
left: the night before - right: this morning
Pan de Muertos Pan de Muertos
If you had your dough in the fridge over night let him gain room temperature before you move on. This recipe makes two loafes so you'll need two baking sheets. Divide your dough into two equal balls. Divide each ball in parts 1/4 and 3/4 size, With the bigger doughball form a plate of about 20 cm diameter about 2.5 cm high. Form a ring within the plate with your fingers.Divide the smaller part into 4 equal balls. The other 3 form into rolls of about 20 cm length and form small little balls on both ends. Let rise again (the original recipe calls for 1 hour but I only let them rise for about 20-25 minutes watching their process closely. Put the parts together as shown in the picture below:
Pan de Muertos
Preheat your oven to 190°C. BRUSH 1 egg yolk some milk some butter Combine egg, milk and butter (melted) and brush the loaves.
Pan de Muertos Pan de Muertos
Bake for about 30 minutes - you may need to reduce heat or use tin foil so your bread does not get as dark as mine. Let completely cool down before you slice it. :)
Pan de Muertos
My thoughts: This dough was really fantastic to work with and a real pleasure. The bread tastes really good and very rich. The recipe uses a lot of eggs. I think if I do this bread again I might try to use less eggs and see if this works out too.

Astrid 01.11.2008, 14.22| PL | einsortiert in:

Weekend Cat Blogging #178

Hi friends, this weekend the lovely Miz Mog and her Kitties are hosting Weekend Cat Blogging on Miz Mog's bloggie. Please make sure that you check their round up during the weekend!
Pan de Muertos
Me? Well I was snoopervizing and helping momma in the kitchen. She is baking and cooking again. I had to make sure that her dough did not end in the same disaster like last week. What shall I say? It seems that my work paid off and the new Pan de Muertos she was baking for All Sain't Day and All Soul's Day worked out nicely. Check back later this weekend for her post on this bread. Check out Mommas post about her bread. It sure smells lovely.
Pan de MuertosPan de Muertos
See no blob but nicely shaped breads. Well maybe the advices Mary - LB's Mom - and all the nice Ladies form the Bread Baking Babes helped a bit too. But - sigh - she nearly burned the first bread, can you see it?
Othello
Soooo while me and Momma were working real hard in the kitchen see what my siblings were doing!! Othello was found in Mommas bed snuggling and Sally was to be found at the cat tree sound asleep!
Sunday chillaxin' on the balcony
*sigh* being the Alpha mancat is real hard! we all hope you have a very nice weekend love and kittyhugs kashim

Astrid 01.11.2008, 11.48| PL | einsortiert in:

How do you spell catastrophe? I spell it: C-H-A-L-L-A!

Bread Baking Babes: Challa
I have to admit and bow my head in shame: I am not doing well with doughs like Challa or Striezel or Pinzen... They just never seem to work out and always lose their shape to a formless mass. Don't get me wrong they taste good tho but when I try to bake them they always come out looking like the ugliest thing on earth you have ever seen. The newest quest of the ever gorgeous Bread Baking Babes was a nightmare for me - and again, I lost the battle! *sigh* First I was terrified when I read at Sara's blog - who is serving as kitchen of the month - which bread she chose. Then I thought: So what just give it a try. It might even work this time! I braved myself into the kitchen and worked on the dough. First everything went smooth and I was happy. I halfed the recipe 'CCause I am alone and figured two loaves of bread would be way too much for me to eat. The dough rose lovely and was wonderful and mellow to work with. I braided the bread and left it in the kitchen to rise a second time just like Sara said I should do.
Bread Baking Babes: Challa
When I came back about 45 minutes later I was horrified: My lovely pretty shaped braided loaf was a bubbly mass just like someone sneaked into my kitchen and sat on it :/
Bread Baking Babes: Challa, oh my THE catastrophe :/
I baked it tho because... well... what else should I have done with it? When it came out of the oven it smelled so good. Mmmmh, I tasted it and it was wonderful with some butter and honey!! So I said to myself I'll give it one more try. Maybe it was all my fault and I mixed something up with the cup measurings I am not too familiar with or got wrong when I divided the recipe. I browsed through the Babe's sites and found at Grain Doe the measurings in grams and ml. Into my kitchen I went and gave it a second try. Well what shall I say? It was not THE catastrophe it turned out the first time but it's not too perfect either. To be honest I nearly completely skipped the second rising step. After braiding I just let it rest for about a few minutes until the oven was preheated to the needed baking temperature. Then in the oven it went. The result? you can see it here:
Bread Baking Babes: Challa
Bread Baking Babes: Challa
I really do not know why my breads won't hold their shape. The braids are almost gone again. But boy they are very tasty!! Please go and look a t far more lovely breads at the Bread Baking Babes: 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 25.10.2008, 17.11| PL | einsortiert in:

Weekend Cat Blogging #177

Our friends Amar and Luna are hosting WCB this weekend at Catsynth. Don't forget to stop by and see all the other kitties later this weekend.
Lazy Saturday
Me - Othello - is takin it very easy this weekend. Momma has been so busy during the week so I have to force her down in order to get some quality snuggling time with her. She promised to spend the while Saturday with us kitties snuggling and playing.
Lazy Saturday
Kitties I am sorry I have to go back and purr on momma. I heard a screaming "cat-astro-phe" from the kitchen and I fear she is losing her marbles and goes totally nuts... maybe tis has soemfing to do with the newest challenge of the Bread Baking Babes she was baking today... We will see... Gotta go now - see ya all later! I checked the kitchen desaster and I tell you momma went nuts... as I saided she was baking the latest quest of BBB and every thing went fine, but when she went back into the kitchen her bread looked like this:
Bread Baking Babes: Challa, oh my THE catastrophe :/
when it looked like this before she left about 45 minutes ago...
Bread Baking Babes: Challa
purrs and nosekissies Othello
++++++++++++++++++++

Astrid 25.10.2008, 14.04| PL | einsortiert in:

Bread Baking Day #14 - colored breads

breadbakingday #14 - colored breads The theme for bbd #14 is out now. Deadline to participate is December 1st. The host this time is Boaz of Grain Power. The Quest this month is to make a colored bread:
So, to participate in this round of Bread Baking Day, bake a bread whose crumb or crust are not of the normal colors of bread. For example, incorporating walnuts into the dough tints the crumb a gorgeous purple. Adding Saffron or turmeric gives a gorgeous yellow crumb. Carrots color the bread orange. The only limitation is that whatever addition you use to give your bread color must be natural. Specifically, no food colorings may be used.
For more information please visit Grain Power. Please also visit the home of bbd at kochtopf.

Astrid 25.10.2008, 08.53| PL | einsortiert in:

Weekend Herb Blogging November

whb-two-year-icon

Weekend Herb Blogging was founded by the georgeous Kalyn of Kalyn's Kitchen.

Every week another foodblogger around the world will host this event and gather all the delish submissions into a wonderful yummy round up of divine goodness.

    For November the Hosts are:

  • October 27 - November 2 Three Year Anniversary of Weekend Herb Blogging! The host will be Kalyn from Kalyn's Kitchen. Send entries to kalynskitchen (at) comcast (dot) net Please attach a photo sized to 300 X 200
  • For the three year event, please post a recipe using your favorite herb, favorite vegetable, or favorite fruit of 2008. In addition to the regular WHB recap, there will be voting for favorite herb, favorite vegetable, and favorite fruit, as well as three fantastic prizes and an exciting announcement about the future of Weekend Herb Blogging. Check back starting October 27 for more information.
  • Want to be the host? If you'd like to try having a turn at hosting Weekend Herb Blogging, send an e-mail to kalynskitchen (at) comcast (dot) net and we will add you to the list. Normally there are people signed up quite a few months in advance, and first priority will be given to people who are regular participants in the event. Kalyn will confirm the date with host about a month prior to get a date which will work for you. People are welcome to host more than once if they wish.
If you want to send in a submission and be part of WHB be sure that you read the rules - it's not much but be sure to check them out first.
  • WHB #157 - November 3rd - November 9th The host will be Wiffy from Noob Cook Send your posts to whb AT noobcook DOT com Please include a photo sized: 400px x 300px
  • WHB #158 - November 10th to November 16th The host will be Heather from Diary of a Fanatic Foodie Send your posts to heather.rascona AT gmail DOT com Please include a photo sized: 250px x 250px
  • WHB #159 - November 17th to November 23rd The host will be Siri from Siri's Corner Send your posts to info.siri AT gmail DOT com Please include a photo sized: 300px x 300px
  • WHB #160 - November 24th to November 30th The host will be Scott from The Real Epicurean Send your posts to whb AT realepicurean DOT com Please include a photo sized: maximum width 500px (no more than 75kb)
P.S. Weekend Herb Bloogging has a new home with Haalo at Cook (almost) anything at least once.

Astrid 24.10.2008, 13.03| PL | einsortiert in:

Blog-Event XL: Happy Turkey Day

Blog-Event XL: Happy Turkey Day
This months Blog Event ist about Thanksgiving as we know it from various american TV-shows or movies. Cook or bake something that would be fitting for a such a Thanksgiving Dinner. Use traditional autum and/or american ingredients like corn, peas, beans of any kind, bacon, apples, pumpkin, nuts, (sweet) potatoes and of course turkey (it doesn't have to be a whole turkey, breast or leg or whatever parts you prefer are fine as well). And I want to know what YOU are thankful for in the last year. :-) Blog about it (including a picture) and leave a link to your post in the comments or via trackback. Don't forget to link back to this annoucement. The event ends on November 15 at midnight.

Astrid 24.10.2008, 12.27| PL | einsortiert in:

WTSIM #20 - for the love of gourd

So I am late with this one but I hope to have time to participate as I really love the theme. Jeanne - the CookSister - has announced the new theme for Waiter there is something in my...: "WTSIM #20 - for the love of gourd" This is what Jeanne says how to participate:
1. Write up your gourd dish on your blog, remembering to include a link back to the announcement in your post. 2. E-mail me (jeanne AT 501.co.za). Please make sure that Waiter there's something in my features in the subject line. 3. In the e-mail please include: * the URL of your entry * your blog's name * the name of the dish * your approximate location 4. The deadline for entries is Saturday 1 November and I hope to have the roundup posted later that week. 5. When the roundup is posted, please also include a link to that in your post.

Astrid 24.10.2008, 08.33| PL | einsortiert in:

Bloggerkochbuch - wer macht mit?

Ausnahmesweise mal wieder ein deutschsprachiger Beitrag hier bei mir. :o) Babs hat mich auf eine interessante Idee aufmerksam gemacht: Ein Bloggerkochbuch.
img
Sonia schreibt bei sich am Blog:
Das Buch würde von Blogger zu Blogger geschickt werden. Jeder kann sein(e) Lieblingsrezept(e) mit oder ohne passendem Bild und Widmung in das Buch schreiben. Am Ende erreicht mich das Buch wieder. Ich werde es hier präsentieren und bei Interesse auch Kopien an die Blogger schicken. Damit wir wissen, wo sich das Buch gerade befindet würde ich um einen kurzen Beitrag in Eurem Blog oder einen Kommentar hier bitten. Auch nicht Blogger sind herzlich Willkommen.
Falls jemand von euch Interesse hat,... über 50 Blogger sind es mittlerweile schon, die mitmachen möchten.

Astrid 23.10.2008, 19.15| PL | einsortiert in:

s'Biokistl

s'Biokistl grapes, chives, mangold/chard, parsnips, pineapple, cabbage

Astrid 23.10.2008, 17.42| PL | einsortiert in:

Bagels

I love Bagles! Never made them myself 'CCause I always thought it would be way too much work and I did not trust in my baking skills anyway. Then I read this:
These simple flour-water-salt-yeast bagels, made with an overnight starter for extra flavor, are a tasty introduction to bagel-making. P.S. Step-by-step photos illustrating how to make these bagels are available at Baker's Banter, our King Arthur blog.
I modified the recipe a bit according to my needs: Starter 1/2 cup spelt flour 1/4 cup cool water pinch of yeast Dough 4 cups whole grain spelt flour 1 1/4 cups cool water 1 3/4 teaspoons salt 1 1/2 teaspoons instant yeast Water bath water to fill a 10"-diameter pan about 1" deep 1 tablespoon non-diastatic malt powder or brown sugar further instructions you will find here and here. My Bagels did not turn out too pretty but the tasted fantastic and I loved them. They were not too difficult to make either so I guess I will give them a go more often now.
Homemade Bagels Homemade Bagels

Astrid 23.10.2008, 13.35| PL | einsortiert in:

Wordless Wednesday: Happy Birthday

Tiramisu cake My little brother had his 31st Birthday on Oct. 11 - we celebrated this Sunday with a Tiramisu Cake :o)

Astrid 22.10.2008, 14.25| PL | einsortiert in:

3rd World Bread Day: Soft White Bread

3rd World Bread Day hosted by 1x umruehren bitte aka kochtopf
Zorra is holding an event for the World Bread Day 2008 which is today, October 16th, so I had to come up and try a new bread. It was not that easy this time as I've been stuck baking my favorite breads like Hokkaido Milk Bread, Pita or the Dark Onion Rye... I have quite a huge list of breads I WANT to try someday so I had to decide on which - easy question, huh? Mrs Q. her husband Mr T. and me love the British and Irish Toast breads you can buy there in every supermarket and we tried several times to bake a similar one at home as you cannot buy it here. So far we had not too much success! The Hokkaido bread (with sugar reduced to a minimum) came closest from all tries I made so far. When I saw the "Soft White Bread" post at The Barefoot Kitchen Witch Blog (another favorite blog of mine) it seemed to me that this bread was worth another try! I halfed the recipe 'CCause for my first try I didn't want to make to such big breads.

Soft White Bread a little tweaked

So here is what I used: 1/2 cup hot water 1/4 cup milk 1 T chestnut honey 1 tsp salt 1 T dry yeast approx 3 cups spelt flour 1 T unsalted butter 1 egg How I did it: Combine hot water, milk, yeast and sugar give yeast time to bloom, Meanwhile whisk the flour and salt together. Then add the flour&salt mixture and the eggs, evenly mix in the butter. If you feel that the dough needs more flour add some more in until dough is stiff, knead for about 10 minutes, until the dough is smooth and elastic. Let the dough double in a lightly oiled bowl and cover with plastic wrap. Punch dough down and let rise again until nearly doubled in size. Again punch dough down and shape into a ball, let it rest for a few minutes to allow the gluten to relax. Press dough down into the baking pan. Let the dough rise again until it above the edge of the pan. Bake at about 180°C to 200°C for 30 minutes. For far more detailed and pictured instructions please visit here. To my surprise it worked out quite fine: Soft White Bread Soft White Bread I haven't toasted it yet, but on Sunday morning with some butter and honey it tasted wonderful. DSC04643

Astrid 15.10.2008, 22.00| PL | einsortiert in:

s'Biokistl

s'Biokistl muscatel grapes, squash, onions, sauerkraut, beet root, carrot salad, carrots, apples

Astrid 15.10.2008, 17.23| PL | einsortiert in:

Pumpkin Pie

It's pumpkin season right? I always wanted to make pumpkin pie but somehow never got around to do it. This weekend I finally had some slices of Pumpkin which definitely needed to be cooked away. So I thought it would be a good idea to make the said pie for Sunday afternoon dessert.
Pumpkin Pie before baking
2 cups pumpkin puree 1 cup cream cheese 1 egg 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon ground allspice 1/4 teaspoon ground cloves 2 teaspoons honey Cut your pumpkin into halves or quarters and place into an oven proof pan. Bake until soft at about 200°C. Let cool and spoon out the now soft flesh into a bowl. Purree with your food processor until smooth. Add the cream cheese, egg and honey. Blend well. Add the spices and blend again. Pour the filling into your prepared pie crust and bake the pie at about 150°C to 200°C for about 45-60 minutes. Crust: 2 1/2 cups spelt flour 1 cup unsalted butter, very-cold, cut into cubes 1 teaspoon salt 1 teaspoon sugar 4 to 6 tsp ice water Making the crust: Combine flour, salt, and sugar in a food processor. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal. Add ice water 1 tsp at a time, pulsing until mixture just begins to clump together. Remove dough from machine and place in a mound on a clean surface. Shape into 2 discs. Knead the dough just enough to form the discs. You should be able to see little bits of butter in the dough. Sprinkle a little flour around the discs. Wrap each disc in plastic wrap and refrigerate at least 1 hour. Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface to a circle. Carefully place onto a pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate.

It's tatsy! I've never made anything sweet with pumpkin before but I really like this pie. It was a little bit too sweet tho so Mrs Q. and I thought maybe next time I should add some lime juice to the filling. Might taste even more fantastic. We ate the pie right out of the form (which is why I have no pretty pics other than the above of the pie itself) warm, with some vanilla ice cream. Did I say that everyone loved it?
Blog-Event XXXIX - Quiche, Tarte & Co.

Astrid 15.10.2008, 12.22| PL | einsortiert in:

Weekend Cat Blogging #175 *update3*

Weekend Cat Blogging 175
We are stepping in this weekend for LB and his Mom Breadchick Mary who have a hard time right now and were scheduled this weekend. They normally do all the weekends our dear friend Sher wanted to do before she left us so unexpectedly earlier this year. Me, Salome, is hosting this weekend, closely snoopervized by Othello. So you know the rules: If you want to participate please leave a link in the comments or if this does not work for any given reason please send an e-mail to foodblog AT paulchens.org! We will update this post several times throughout the weekend and will add your posts as they come in! purrrs and sandpaper kissies Salome
******************
Shall ME start with the weekend fun? Are you all ready to see what our furriends are up to?
  • Parker was first this weekend and she has something very impawtant to say for you kitties - young and old: It's furry important to be on the right side of the door! ME finks she is furry right!! although I cry to be let out on the balcony and love to sniff the fresh air from the open window...
  • Hmmms, ME is not sure if the pikshur Pia is laughing about is suitable for young kittens 'CCause it has some *whispers* spot #13 showing. But anyhoo you older cats may have a check firrst,k?
  • Awwwwww, ME finks that Maruschka girl kitty over at Rosa's is a real beauty. but *sssshhhhh* she is sleeping and you won't want her to wake up, huh?
That's it for now, we will add your linkies when they come in! Sandpaper kissies! CAN ME PLAYPLAYPLAY NOW Othello?
~~~~~~~~~~~~~~~~~~~~
Ok, so we have some new entries ME has to add:
  • There is a very demanding formerly feral with the Island Cats - ME finks such a wonderful cats needs not to demand, beans will whorship on their own...
  • Awwww leaky eyes at the House of Chaos! Little Isegrim had to be taken to the Man in White and did not take it very mancatly! He seems to be ok again tho! *sigh* but nevertheless he is a cutie *sigh*
  • Our friend Kitikata-san again has no new WCB post up due to some uncooperative human beans I guess. *sigh* It s so hard to find good typists. ME is sending sandpaper kissies and kitty hugs to Kitikata tho!
  • OMIGOSH! I tell you I always get all googly eyed when I see those handsum purrty mancats who live with Miz Mog!! Loooook isn't Meozwa most handsum?? Oh and not to forget this mancat over there! Hmms I can't say is it Cece or Bazel?
Please leave your links in the comments. ME goes for a nap in the meantime! kitty hugs and Sandpaper kissies Salome

Astrid 10.10.2008, 05.56| PL | einsortiert in:

s'Biokistl

s'Biokistl
  • garlic
  • tomatos
  • radish
  • fennel
  • apples
  • pears
  • squash/pumpkin
  • carrots
  • not pictured: 6 eggs

Astrid 09.10.2008, 19.42| PL | einsortiert in:

Sūkerbōlle - Sugarbread

Bread Baking Babes: Sūkerbōlle - Sugarbread
Bread baking Babes were striking again and this month it was Monique from Living on Bread and Water who was the Kitchen Hostess of the Month. She chose a wonderful Dutch sweet bread which sounded very interesting to me when I first saw it on the BBB blogs. I already made the bread last friday but didn't have the time to blog it until today. :( So I also missed the deadline fpr being a Bread Baking Buddy this month I guess... shame on me!
Bread Baking Babes: Sūkerbōlle - Sugarbread
The bread however was very easy to make and is so yummy I will certainly make it again and play with the amount of sugar 'CCause it was a little bit to sugar-y for me.
Bread Baking Babes: Sūkerbōlle - Sugarbread
I also thought that the dough would be to much for one of my baking moulds but now I think I could have easily used just one mould and maybe one or two muffin moulds.
Bread Baking Babes: Sūkerbōlle - Sugarbread
The recipe calls for ginger syrup and sugar balls. I didn't have ginger syrup on hand but I had ginger honey so I used this. For the sugar balls I used a special brown tea sugar I had at home as I didn't know where to get sugar balls anyway. It worked out fine I think.
Bread Baking Babes: Sūkerbōlle - Sugarbread
As I said before I liked the bread very much. With a little slice of butter and still warm I liked it best but even after a few days and a bit toasted it still was delicious with butter. This recipe is a keeper :) If you are looking for others who tried the new BBB Bread look at this post at Monique's. _______________________________ 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 09.10.2008, 05.05| PL | einsortiert in:

CookSister's Mac'n'CCheese

Cooksister's Mac'n'CCheese *yuuuuum*! Cooksister's Mac'n'CCheese *yuuuuum*! Cooksister's Mac'n'CCheese *yuuuuum*! Cooksister's Mac'n'CCheese *yuuuuum*!
When I saw these lovely mac'n'CCheese on CookSister's blog I just new I had to make it too - So here they are and they were soooo yummy, I loved them. And I guess my guests liked them too. :) The pots I made them in seem very small, but believe me although it is really yummy you can't eat more than this portion at once. It was a cheesy-creamy experience. we had them with some steamed veggies but to be honest I think a plain green salad would be just perfect to accompany the dish.

Astrid 07.10.2008, 14.22| PL | einsortiert in:

Re-organizing the Fridge

I really hate it when my I have no space left in my fridge and everything seems to be just tossed in and unorganized so I can't find things I am looking for... so every once in a while I get myself to re-organize my fridge (he is a small one with only 2 1/2 drawers and his name is George) in order to get more room and find things I am looking for easier when I look for them. Did I mention that I am a little impatient? ;o) Ha! after about an hour later and much swearing on my side George is all re-organzed and I finally know what's in my fridge again...
Re-organizing the freezer celery cubes, peppers already cut in smallish pieces, veggies for soup, herbs, vanilla ice, home made tortelline, one-person servings of rice pudding Re-organizing the freezer ready made tomato sauce to use with pasta, yeast dumplings with blueberry jam, apricots, puff pastry, strawberry and raspberry mush cubes, soup Re-organizing the freezer salmon filets, mushrooms, self made pancakes for breakfast, chicken suop in ice cube forms, lemon balm syrup in ice cube forms, the catboys' beef supply

Astrid 07.10.2008, 13.56| PL | einsortiert in:

Weekend Cat Blogging #173

Momma was bizzy all week again. ACK! DHUR! But she was around today pretty much and she palyed with us and made the above video with us. we hope you all enjoy watching it. Salome really had some fun playing on the cat tree with the mousies... You might ask how Salome and we are getting along? Well basically it is ok. Momma needs to be a bit more patient and she does not love when she is woken up by screaming hissing kitties in the damn middle of the night... During the day Sally is still alone in her room and we stay in the living room since she and Kashim are not getting along too well sometimes and she really is pretty scared of hims and he sometimes is kinda mean too. Othello on the other hand his a real sweetie and handsum gentlemancat. He IS trying to make friends and Sally is not too scared of him anymore except when she thinks he is Kashim... hehe We know it will take time for all of us, cause as far as momma knows we all did not have the best experiences in the past before we came to live with her and we all do not know what happened to Sally on the streets before she found us so it is pretty hard too... Momma so wishes we would get along so well like our friend Victor Tabbycat and his new sister Nina do. Weekend Cat Blogging is hosted by Mom Robyn and the Hotties.

Astrid 27.09.2008, 13.48| PL | einsortiert in:

s'Biokistl

s'Biokistl
This weeks bounty - fresh from the farmers...
  • kohlrabi
  • onions
  • apples
  • pears
  • dill
  • celery
  • sauerkraut (ready made)
  • not pictured
  • 6 eggs

Astrid 25.09.2008, 20.09| PL | einsortiert in:

2019
<<< August >>>
Mo Di Mi Do Fr Sa So
   01020304
05060708091011
12131415161718
19202122232425
262728293031 
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)
Blogstatistics
Einträge ges.: 1471
ø pro Tag: 0,3
Kommentare: 9556
ø pro Eintrag: 6,5
Online seit dem: 19.12.2005
in Tagen: 4998
RSS 2.0 RDF 1.0 Atom 0.3
xx