tag:blogger.com,1999:blog-90952241214980815482024-02-07T18:40:34.611-08:00Adventures in Foodlandanna*http://www.blogger.com/profile/17111798205196090460noreply@blogger.comBlogger34125tag:blogger.com,1999:blog-9095224121498081548.post-46690231609379512952013-09-02T07:17:00.003-07:002013-09-02T07:17:52.138-07:00Adventures in Cookiebaking<div style="text-align: justify;">
Today the weather is awful. It´s raining, but not like real rain, more like an annoying drizzle that you can not escape. The perfect time to update, right? </div>
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So, what has happened since the last post? Mmmh... not much, really. I did a whole lot of nothing because I deserved it. I read books, plotted with friends to write books and ignored my still uncertain future. I went to Amsterdam for a single day of sightseeing (and grocery shopping: Rundvlees Kroketten and Kokosbrood) with Jens. That was fun! I met friends (that night out with Ann & Conny...priceless fun, girls!), applications for two masters programmes are running, waiting for replies, and of course I cooked. And I´m still waiting for the pears in my backyard to get ready for pie. </div>
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Apart from that... Sorry I´m boring. </div>
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But today I bring you my cookie recipe that I got a long long time ago from a (then) friend. Thank you, Romney! </div>
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And also I bring you the fun I had with it today. I kinda felt like baking today and decided to do this recipe. I haven´t made those cookies in at least 5 years if not longer but I remember them being yummy and chewy and overall perfectly American Cookie cookies. I strikes me as still a bit early for german cookies (kekse) since those are pretty christmas-sy and also a lot of work. Even though the supermarkets tell me it´s never too early for christmas with them selling christstollen and stuff already. </div>
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Anyhow. So I made cookies. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJj_2W39zX15-vTFPX__ahbOWM5IOVda7rJteWtZ4ERQ03zQcin3G37CrWexSRORp-kr7XN5mlzPyJaXhjQhjU3vKPVtzOspc8anjf0sGPkPFe3B7agUov167zn_YNAvxaqxBtpzLDCWmu/s1600/DSC_0027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJj_2W39zX15-vTFPX__ahbOWM5IOVda7rJteWtZ4ERQ03zQcin3G37CrWexSRORp-kr7XN5mlzPyJaXhjQhjU3vKPVtzOspc8anjf0sGPkPFe3B7agUov167zn_YNAvxaqxBtpzLDCWmu/s320/DSC_0027.JPG" width="213" /></a></div>
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Ingredients</h4>
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1 Cup Sugar</div>
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1/2 brown Sugar </div>
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2 Eggs</div>
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1 tsp Baking Soda</div>
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a pinch of Salt</div>
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1 Cup Butter</div>
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Vanilla Sugar</div>
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3 Cups Flour</div>
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2 Tbs warm Water</div>
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Chocolate Chips</div>
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How to: </h4>
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Mix the sugar and the eggs together. I actually don´t really like brown sugar so if I don´t happen to have any at home, well... then not. White sugar will do. </div>
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Add the baking soda and the salt, then vanilla sugar (i use one of those little baggies it comes in here...) and the butter. </div>
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Butter should almost always be room temperature when you´re baking. At least make sure it´s not ice cold and super hard. Yes, it will melt in the oven eventually but you might feel less frustrated if you have an evenly mixed dough to begin with. </div>
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Then stir in the flour and two tablespoons of water. The dough will now act like an ass and rather cuddle with the mixer than become a good dough... </div>
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Once you have an evenly mixed dough, add chocolate chips. </div>
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I used Twinkelz Hagelslag that my mom got us from the Netherlands. Just because I like it. Also I couldn´t decide whether I wanted white or dark chocolate. Here we have both. Yay.</div>
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Here´s your cookie dough then. You decide now whether you eat it right now, as it is, or if you proceed to actually make cookies, baked and all. </div>
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I decided to be strong and make cookies. Take a little spoon and drop little dough mountains on the bakingsheet. Make them as big as you like, just keep in mind, that they will spread out. So don´t put them too close together. Unless you really want one giant cookie of course. </div>
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Now comes the adventure part. My instructions say: Bake for 10 mins at 190°C. </div>
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Ok. Sounds easy enough. But not with my psycho bitch oven. </div>
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First batch: still half raw after 10 minutes. Tastes good, does not make a great gift. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTSaLi7F8fPjsYd14PrmL_KrGALqhG5SCMmfBP_42sc4sGX_hgktB7IwjQif7YNQruPlmQOzGYMizUTZ9a4wx4bXpFxXreo6h1mtDWx6dJPL7ywLnlFFj0_As4A2-oISzAP5oOCEBZ9Fk7/s1600/DSC_0017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTSaLi7F8fPjsYd14PrmL_KrGALqhG5SCMmfBP_42sc4sGX_hgktB7IwjQif7YNQruPlmQOzGYMizUTZ9a4wx4bXpFxXreo6h1mtDWx6dJPL7ywLnlFFj0_As4A2-oISzAP5oOCEBZ9Fk7/s320/DSC_0017.JPG" width="213" /></a></div>
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Second batch: I decided to let them in a bit longer. say... 3 Minutes longer. Burned. Doesn´t look <i>that </i>bad? Ha, not on the reverse side! I wonder if duckies in ponds are allowed to eat burned cookies...? </div>
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Third batch: I decide to let them in for ten minutes then check on them every ten seconds to prevent them burning. After ten minutes they´re perfect. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPJHI7_qKa1zl_96s8zmZ0J6gY90_XGMrLQ6UnE4TJplwQsXyhKH6y8XVQgT1WOyu__LKkGcL9QtJVERCUFOHz1YMNbKv1H59SvucRuVdzJ9IC_Ypcp5Ki48GHS2YCZpLrhDSR_WgpJSkx/s1600/DSC_0020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPJHI7_qKa1zl_96s8zmZ0J6gY90_XGMrLQ6UnE4TJplwQsXyhKH6y8XVQgT1WOyu__LKkGcL9QtJVERCUFOHz1YMNbKv1H59SvucRuVdzJ9IC_Ypcp5Ki48GHS2YCZpLrhDSR_WgpJSkx/s320/DSC_0020.JPG" width="320" /></a></div>
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WTF, oven? </div>
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4th&5th batch: No surprises</div>
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6th batch: I forget to turn on the kitchen timer and wonder how long ten minutes can be. Saving the cookies just before they turn black. </div>
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So, whatever. If you have a nice, non-psychotic oven unlike mine and unlike me are able to properly use a timer, 10 minutes per batch should do the trick. </div>
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I wonder if there will still be some left tomorrow to take to work for buying my colleagues love and bribing my boss into giving me more hours... </div>
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This is easy, tasty and, in a normal kitchen, fun to make. Try it! And live to tell. </div>
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Thanks for reading. </div>
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Love,</div>
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a*</div>
anna*http://www.blogger.com/profile/17111798205196090460noreply@blogger.com0tag:blogger.com,1999:blog-9095224121498081548.post-34278120243336709462013-08-04T09:09:00.000-07:002013-08-04T09:10:51.095-07:00Ginger Duck/Chicken<div style="text-align: justify;">
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It is too hot. And yes, I get to complain because I always liked spring better and never, ever asked: "Where is summer? When is it getting really warm?" I did not wait for you, summer! I don´t look good in shorts!>_<<br />
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Luckily I finished my Bachelor Thesis and handed it in before it got so warm. I would have never managed to write anything at 30°C+... I am still awaiting my final grade but I feel like an expert on Japanese Food now. I could have written my PhD thesis about the food alone. If you´re wondering: I wrote about the function of food in japanese television series (dorama).<br />
Right now I´m enjoying life, awaiting my grade and answers concerning my masters applications... I also had two lovely japanese girls from Tokyo over last week and I´m looking forward to spending more time with them in the next two months. Erisa, I missed you!<3<br />
How is everyone else doing? <br />
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Short update on the pear tree in our backyard: Pears!!<br />
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I might be able to make a nice pear tart a few weeks from now.</div>
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Now for food: There is this shop called <a href="http://www.kochhaus.de/kochhaus-hamburg-st-georg/">Kochhaus</a> in Hamburg and in Berlin where they sell ... well, meals actually. Just not cooked yet. You go in, choose from what they offer that week and then get a bag full of groceries, exactly the kind and amount you need to cook whatever you chose, along with a pictured sheet that tells you how to do it. <br />
This is a pretty nice way to cook stuff you´ve never tried before without having to buy everything needed in the big boxes and packages it comes in at the supermarket. Or a nice way to impress someone with a high class meal even though you can´t cook. Or a nice way to bring everything you need over to cook at someone else`s house. Or or or. I like it, it´s not cheap but it´s good.<br />
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So what I saw and was inspired by was Ginger Duck. Even though I´m not sure why they called it Ginger Duck since I guess it´s more of a cilantro or lime duck in the end...It is very good. Unfortunately, duck is expensive so when I made it a few days ago, I decided to use chicken instead. Just as good.<br />
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Anyways. It´s good, it´s easy and here we go: <br />
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Ingredients (serves two): </h4>
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<br />
2 Chickenbreastsbreasts<br />
Rice noodles (one small packet)<br />
<br />
Cilantro<br />
(Peanuts (if you`re not allergic, that is))<br />
1 Lime<br />
Dried Apricots<br />
Ginger<br />
2 cloves of Garlic <br />
<br />
1 red Chilli<br />
Soysauce<br />
Sugar <br />
<br />
Honey<br />
Salt/Pepper <br />
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There is so much wrong for me with this recipe in terms of allergies... And yet it´s too good to pass.<br />
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<h4>
How to: </h4>
<span style="font-weight: normal;">Cut four to six dried apricots (depending on how much you like them) in super thin stripes or dice them. Anyways: Make them small. </span><br />
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Mmmmh, apricots.</div>
Chop up the cilantro real good. I love the smell (and taste) of it so that part is always pure pleasure for me.<br />
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From this...</div>
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...to this. </div>
Grate the ginger. I like ginger. A lot. So I tend to use a lot. For non-ginger-obsessed people a piece about the size of an average thumb or a little less should suffice.<br />
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<div style="text-align: center;">
Ginger.</div>
If you can do peanuts, you lucky bastard, then chop them too.<br />
Same goes for the chilli and the garlic. Chop it really fine. Be sure to remove the hot hot hot seeds if you don´t like your food to burn your intestines.<br />
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<div style="text-align: center;">
Red chilli.</div>
Put all that finely chopped and grated stuff in a bowl, add a big tablespoon of soysauce.<br />
Wash the lime reallllyy good (and buy a chemical free one to begin with if you can), then scrap of some of it´s peel, add that to our yummy smelling bowl of good things.<br />
Then add the juice of half of that lime, too. I squeezed it out with my hand because I didn´t want everything to be too limey.<br />
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<div style="text-align: center;">
You handsome lime, you!</div>
Add a tablespoon of sugar. <br />
Mix well. <br />
Set the bowl aside and let it rest for half an hour. It will tempt you with it´s lovely smell but be strong, resist!<br />
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<div style="text-align: center;">
Makes a great Salsa for any of your Salsa-needs, I guess...</div>
In the meantime:<br />
Cut the chickenbreast in strips and fry them. To make it a bit more
interesting, I salt-and-peppered very lightly, then let the chicken simmer in
honey a bit. Goes very well with the other ingredients. <br />
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<div style="text-align: center;">
Chicken in a pan.</div>
Put the Ricenoodles in hot water. It doesn´t matter whether you bring it to a boil, my theory is that they only need to see water to get soft.<br />
<br />
When the ricenoodles are done, remove them from the water and put them into the pan with the chicken. Stir well and let them soak up the juice from frying. This works way better with duck because then you will have all the access fat from under the skin to soak your noodles in.<br />
Add the bowl of goods, mix well, put on plates, eat.<br />
<br />
Be happy.<br />
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<br />
It really is that good.<br />
And so easy. I dare you to try it.Summer cuisine deluxe, sure to impress all your friends.<br />
<br />
Thanks for reading.<br />
Love,<br />
a*</div>
anna*http://www.blogger.com/profile/17111798205196090460noreply@blogger.com0tag:blogger.com,1999:blog-9095224121498081548.post-67043385332411533892013-05-20T12:05:00.000-07:002013-05-20T12:05:17.154-07:00Rhubarb, Baby! <div style="text-align: justify;">
It´s Rhubarb season! It doesn´t look much like spring and the weather has been crazy from bitter cold to moist and warm but I want it to be spring now. So I felt like I should make something rhubarb-y. But I have never made anything from or with rhubarb ever before. I did, however, always like a good rhubarb cake, something that suddenly strikes me as incredibly german. </div>
<div style="text-align: justify;">
Because I felt it would be fun and to keep them busy (because two kids each isn´t enough?) I challenged two friends to make something with rhubarb as well. How are you girls doing? :D </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Here´s what I made: </div>
<div style="text-align: justify;">
</div>
<h3 style="text-align: justify;">
Coconut-Rhubarb-Cake</h3>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
<b>Ingredients</b>: </div>
<div style="text-align: justify;">
100g Rhubarb</div>
<div style="text-align: justify;">
75g Flour</div>
<div style="text-align: justify;">
50g shredded Coconut</div>
<div style="text-align: justify;">
2 Eggs</div>
<div style="text-align: justify;">
100g Sugar</div>
<div style="text-align: justify;">
40g Butter (room temperature)</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Vanilla Essence if you like</div>
<div style="text-align: justify;">
Butter for the pan</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
This was enough for me to make a small cake, if you want a bigger one, please ajust the measurements accordingly. The original recipe I altered here used 4 times as much as I did so I guess that should make one big cake. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>How to</b>: </div>
<div style="text-align: justify;">
First: Preheat the oven to 180°C.</div>
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<div style="text-align: center;">
Rhubarb! </div>
<div style="text-align: justify;">
Like I said this was my first time working with rhubarb. Google told me not to peel it when it was young and "tender", like it would be early in the season but to absolutely peel it when it was "stronger" later on. Well, you funny internet-people, I have no clue how to tell those two conditions apart if I have never seen either so I peeled the thingies anyway. Can`t hurt, right? </div>
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</div>
<div style="text-align: justify;">
The peeling proved to be fairly easy but stringy, just like peeling asparagus. </div>
<div style="text-align: justify;">
So: peel and cut Rhubarb. </div>
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<div style="text-align: center;">
Peeled and cut.</div>
<div style="text-align: justify;">
Put flour and shredded coconut in a bowl, mix well, add the cut rhubarb. </div>
<div style="text-align: justify;">
I for my part like my coconut powdery and not stuck between my teeth so I shredded it even finer in the blender beforehand. Not as fine as flour but... well, finer than what the store sells. I just think that this makes coconut things easier to eat. </div>
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<div style="text-align: justify;">
Next seperate the eggs and beat the eggwhites. When it starts to get stiff, add half the sugar. </div>
<div style="text-align: justify;">
Now mix the eggyolks with the butter and the other half of the sugar. It should be all foamy and looking very yummy (but really it´s just very buttery... and I really don´t like butter.>_<).</div>
<div style="text-align: justify;">
If you would like to, add a touch of vanilla essence here. </div>
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<div style="text-align: center;">
Butter, sugar, eggyolks...</div>
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<div style="text-align: center;">
...all foamy.</div>
<div style="text-align: justify;">
Carefully fold in the eggwhite-sugar into the butter-sugar stuff. Sounds easier than it is because butter will be butter and hence not very cooperative. Be careful not to lose all the eggwhite fluffiness. </div>
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<div style="text-align: center;">
Almost batter. </div>
<div style="text-align: justify;">
Now fold in the rhubarb-flour mix. Again. Carefully, please. Because there is no baking powder or soda in this recipe the fluffiness from the eggwhites is all the fluffiness this cake will have. (Fluffiness is a funny word. I like it, did you notice? Fluffy, fluffy, fluffiness!)</div>
<div style="text-align: justify;">
I tend to get impatient and angry at batters not combining as I would like them to and then just beat the crap out of everything... Not very wise. I did an okay job this time, though. </div>
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<div style="text-align: center;">
Batter that made the cake.</div>
<div style="text-align: justify;">
That was pretty much it already. Now put the batter in a well buttered cake pan and put in the oven. </div>
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<div style="text-align: center;">
Almost cake now. </div>
<div style="text-align: justify;">
For quite some time! Since the original four-times-as-much-recipe said to leave it in for almost two hours I figured I´d start with 50 minutes. After this time I checked the cake, found it still partially liquid inside so then I covered the cake with aluminium foil and gave it another 20 minutes. </div>
<div style="text-align: justify;">
I left it in for 1 hour 10 minutes </div>
<div style="text-align: justify;">
Maybe a bit much, the sides were a bit burnt. Maybe try 10 mins less? </div>
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<div style="text-align: center;">
The cake! </div>
<div style="text-align: justify;">
I liked this cake. A lot. The coconut came out nicely but without taking away any attention from our leading man, the rhubarb. I wish I had used a bit more of that, though. </div>
<div style="text-align: justify;">
It did turn out moist and fluffy and makes a great spring cake. Not too light and summery but not a heavy winter food, either. I´m betting it`s super yummy with some whipped cream... </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvSNeJvos014_IcEDBWk1n3_bX5Y8TouREx-sk_Mnx7hXGaAh1gUM-a-VTUXR2n_UC57AvSBW8fqeVZ_my_LtuqpbEwIiGzfK2L-m0KEgy0aUpj-WTv9KukhLJQfeLQWOtDhVpwhU70HcH/s1600/DSC_0024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvSNeJvos014_IcEDBWk1n3_bX5Y8TouREx-sk_Mnx7hXGaAh1gUM-a-VTUXR2n_UC57AvSBW8fqeVZ_my_LtuqpbEwIiGzfK2L-m0KEgy0aUpj-WTv9KukhLJQfeLQWOtDhVpwhU70HcH/s320/DSC_0024.JPG" width="320" /></a></div>
<div style="text-align: center;">
Cake!</div>
<div style="text-align: justify;">
I liked it. Go try it yourself. Or: try something else with rhubarb. I´d be glad to hear about everyone elses experiments. ^^</div>
<div style="text-align: justify;">
Thanks for reading. </div>
<div style="text-align: justify;">
Love,</div>
<div style="text-align: justify;">
a*</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
PS: Fun fact: Rhubarb is officially a vegetable in Germany while in the US it has been classifed as a fruit in 1947. </div>
anna*http://www.blogger.com/profile/17111798205196090460noreply@blogger.com1tag:blogger.com,1999:blog-9095224121498081548.post-82804167246234252272013-05-12T06:59:00.000-07:002013-05-12T06:59:55.247-07:00Soufflé! <div style="text-align: justify;">
Last thursday was a national holiday so I had time. Guess what I did? Rrright! I made a soufflé. </div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
Didn´t I write about the nice spring-y weather last week? Well it´s gotten all gray and rainy. Again. </div>
<div style="text-align: justify;">
I could also need a kick in the butt to finally start doing serious work for my bachelor thesis... Any suggestions anyone? </div>
<div style="text-align: justify;">
Somehow I managed to not do much this week. I did, however, develop some good plans and strategies to keep my mind off that thesis. Suddenly I´m planning to write a novel, found a gazillion books to read, thought of craft projects, checked half my cook books for the next thing to cook... Procrastinating deluxe! </div>
<div style="text-align: justify;">
This has a good side though: I challenged two friends to make something with or from Rhubarb. Looking forward to that! </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
I seriously haven`t had as much time in the past 15 year as I have now. The chance to try some stuff I always wanted to make, right? For a couple of years now I wanted to make Soufflé. But somehow... I was scared. It sounds so difficult. I tried anyways. </div>
<div style="text-align: justify;">
Since Soufflé struck me as something delicate and not to be messed with I used a recipe and completely stuck with it! None (!) of my books had a recipe it in so I used one by one of Germany`s/Austria´s best known TV-chefs, <a href="http://en.wikipedia.org/wiki/Johann_Lafer" target="_blank">Johan Lafer</a>. I´m not a particularly big fan of his but I wanted to make sure that this Soufflé was going to be at least edible. </div>
<div style="text-align: justify;">
So here it is: </div>
<div style="text-align: justify;">
</div>
<h3 style="text-align: justify;">
Soufflé</h3>
<div style="text-align: justify;">
Ingredients: </div>
<div style="text-align: justify;">
50g Butter</div>
<div style="text-align: justify;">
50g Flour</div>
<div style="text-align: justify;">
200ml Milk</div>
<div style="text-align: justify;">
4 Eggs</div>
<div style="text-align: justify;">
Vanilla (I used extract)</div>
<div style="text-align: justify;">
Sugar and Butter for the dishes </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Nice short list, right? </div>
<div style="text-align: justify;">
First things first: Preheat the oven to 200°C </div>
<div style="text-align: justify;">
Butter the soufflé dishes, the pour sugar in and make sure it sticks to the butter. All over the place, baby! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ4Y-6pgyt0jO2nJdaxjxtu5NYyDazWgdgnDBxo9vsNCBu56Cp-1yi-1spIsv5PUgfp_ITiV2Wk5M5wgnLhWCBKSu74Ag9ekizj21ibXbelUS8GRRi1uSNgxRzbdUvAsRoVzSxaP7Dv3G4/s1600/DSC_0003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ4Y-6pgyt0jO2nJdaxjxtu5NYyDazWgdgnDBxo9vsNCBu56Cp-1yi-1spIsv5PUgfp_ITiV2Wk5M5wgnLhWCBKSu74Ag9ekizj21ibXbelUS8GRRi1uSNgxRzbdUvAsRoVzSxaP7Dv3G4/s320/DSC_0003.JPG" width="320" /></a></div>
<div style="text-align: center;">
Sugared dishes</div>
<div style="text-align: justify;">
Melt the butter in a pot. Make sure it doesn´t brown. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHEV9Hx5NfrLr6Llv5bsgqVWfrFmGYjzwzKr659QG0kA2JCFVQHhxxaIjqYk9X7tzarCAyv-QgSoBzOaI7K67oaD1QhciU6NwW1nGGQ6XfHMjshs8aYD0KUQJobGeMBdxnNwMSoruxhGhY/s1600/DSC_0001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHEV9Hx5NfrLr6Llv5bsgqVWfrFmGYjzwzKr659QG0kA2JCFVQHhxxaIjqYk9X7tzarCAyv-QgSoBzOaI7K67oaD1QhciU6NwW1nGGQ6XfHMjshs8aYD0KUQJobGeMBdxnNwMSoruxhGhY/s320/DSC_0001.JPG" width="320" /></a></div>
<div style="text-align: center;">
Molten butter</div>
<div style="text-align: justify;">
Add the flour the butter, stir well and make sure you don´t get floury clumps. What you have now is a roux. A very buttery roux but in theory you could go on and make some delicious sauces with this. </div>
<div style="text-align: justify;">
Let it simmer a bit, keep stirring and don´t let it darken. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnQu5CfPj5YsOUXm0tHq_JfaNf8ct9wzIagBe7at4bVpSXDIa2vvy28CX3B8ad2QRFiph26_eUojLN2ha4k-oFoZxfbKTStw6BVIeZ0oKn0BlZ1DR_DpHNDck6jm3jruecTvS7sUzY3lk9/s1600/DSC_0007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnQu5CfPj5YsOUXm0tHq_JfaNf8ct9wzIagBe7at4bVpSXDIa2vvy28CX3B8ad2QRFiph26_eUojLN2ha4k-oFoZxfbKTStw6BVIeZ0oKn0BlZ1DR_DpHNDck6jm3jruecTvS7sUzY3lk9/s320/DSC_0007.JPG" width="320" /></a></div>
<div style="text-align: center;">
Butter & Flour = Roux</div>
<div style="text-align: justify;">
In the meanwhile bring the milk and vanilla to a boil. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-g_qs-TAMu8Pq2Kzv2mA3nfmgbUqAZ9aibLTso-q4RiYo3pSdeK4Syq70Dgvms4DQVQIVNvrbcUp7vWk2KI641aW8nYiXmfzLkLN5vCK0Ajk-luxsWhnDZmGHIo-1Rt1ea1RRKR2MCNar/s1600/DSC_0008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-g_qs-TAMu8Pq2Kzv2mA3nfmgbUqAZ9aibLTso-q4RiYo3pSdeK4Syq70Dgvms4DQVQIVNvrbcUp7vWk2KI641aW8nYiXmfzLkLN5vCK0Ajk-luxsWhnDZmGHIo-1Rt1ea1RRKR2MCNar/s320/DSC_0008.JPG" width="320" /></a></div>
<br />
<div style="text-align: center;">
Vanillamilk... Mmmmh.... Reminds me of elementary school.... </div>
<div style="text-align: justify;">
Add the vanillamilk to the roux. Mix well, mix fast, you don´t want clumps and bumps.</div>
<div style="text-align: justify;">
I thought after that I´d have a batter. But it just looks... funny. </div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcITjsKiEKMMAPdv4Ope80FxjMQdIP03FB6_dJchIXB2JNUuKG9ydUh0NGhHPXokgfcXFE24X6NKKjepSc1tgeswkW9C8O32hasITk1qIVMZQcrLAOQAVLbwmXW4dJU-rLaYar70FBQWcH/s1600/DSC_0013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcITjsKiEKMMAPdv4Ope80FxjMQdIP03FB6_dJchIXB2JNUuKG9ydUh0NGhHPXokgfcXFE24X6NKKjepSc1tgeswkW9C8O32hasITk1qIVMZQcrLAOQAVLbwmXW4dJU-rLaYar70FBQWcH/s320/DSC_0013.JPG" width="320" /></a></div>
<br />
<div style="text-align: justify;">
</div>
<br />
<div style="text-align: center;">
</div>
A blob. Butter, milk and flour. Vanillaflavor.<br />
<div style="text-align: justify;">
Transfer the blob to a bowl and add the four eggyolks. </div>
<div style="text-align: justify;">
I was very much afraid that a) the eggyolks would inspissate and I´d have egg chunks or b) the yolks wouldn´t mix properly at all and I´d have a blob, painted eggy- yellow. </div>
<div style="text-align: justify;">
Yes, I was highly suspicious of that blob. I thought this was going to be one big fail. </div>
<div style="text-align: justify;">
But the yolks made a handsome batter out of the blob. A bit sticky but looking good.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9PZAA2aFPYY9V2uyHfeYdILkKUS5sGtr2_Mh8LXk-HD3THO2JGyL4Cpq2ChL8j-jfU1mwN0acu6k3U4ljYcSHIA36TeZAm2_hYGvp6ZmSR7KNc0hpuaGz4hLTiX1NQ2ZfzdqBp884Bx0S/s1600/DSC_0014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9PZAA2aFPYY9V2uyHfeYdILkKUS5sGtr2_Mh8LXk-HD3THO2JGyL4Cpq2ChL8j-jfU1mwN0acu6k3U4ljYcSHIA36TeZAm2_hYGvp6ZmSR7KNc0hpuaGz4hLTiX1NQ2ZfzdqBp884Bx0S/s320/DSC_0014.JPG" width="320" /></a></div>
<div style="text-align: center;">
Finally: batter!</div>
<div style="text-align: justify;">
In a seperate bowl (doh!) beat the eggwhites until you can play with them by holding the bowl over your head without being showered in eggwhites: Beat them stiff! This should be easier, legend has it, if you add a pinch of salt at the beginning. When the egg starts to stiffen, slowly add the sugar. </div>
<div style="text-align: justify;">
Resist the urge to make meringue instead. </div>
<div style="text-align: justify;">
Carefully fold in the eggwhites. This was not as easy as it seems because the yellow batter formerly known as the blob proved to be quite... resistant. It did work out in the end, though. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKyBZ8zXSZT6GCGbEIUKq0a5kV7sqNYrc3v92orl52e5o_LgJBB3U9VtuExPdV8tUBn6qlDtHWv2YKWwFMm_LDKRzCy7XABQGvxC3Q6zH6vQrw4KvjrngAhDWHbtear4QPoeebSlwEZOlR/s1600/DSC_0015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKyBZ8zXSZT6GCGbEIUKq0a5kV7sqNYrc3v92orl52e5o_LgJBB3U9VtuExPdV8tUBn6qlDtHWv2YKWwFMm_LDKRzCy7XABQGvxC3Q6zH6vQrw4KvjrngAhDWHbtear4QPoeebSlwEZOlR/s320/DSC_0015.JPG" width="320" /></a></div>
<div style="text-align: center;">
Fluffy Soufflébatter...</div>
<div style="text-align: justify;">
Now fill the (already pretty yummy) batter into the sugared soufflé dishes. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2k7TRxLAzJcHdInZEP6VWpOCgSvpNQME5aI1FAwmL0HSgEoB7ccSWJJIH_nlHCJJiyAGhMYiAbqV_G4JEbQB2imBfrNux88aD6gKincNYCEDLrEqwXbbcSDrnH4AqbHow5LnzZF4_fW9i/s1600/DSC_0019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2k7TRxLAzJcHdInZEP6VWpOCgSvpNQME5aI1FAwmL0HSgEoB7ccSWJJIH_nlHCJJiyAGhMYiAbqV_G4JEbQB2imBfrNux88aD6gKincNYCEDLrEqwXbbcSDrnH4AqbHow5LnzZF4_fW9i/s320/DSC_0019.JPG" width="320" /></a></div>
I used six dishes but since mine are rather small I had to fill them pretty good...<br />
<div style="text-align: center;">
</div>
<div style="text-align: justify;">
Now put them in the oven and let them bake for 12-15 minutes. </div>
<div style="text-align: justify;">
Do not, I repeat, do not open the oven to sneak a peek in. There is no baking powder or something similar in your soufflés and you still want them to rise, right? They´re shy, give them a bit of privacy. </div>
<div style="text-align: justify;">
Now, I set my kitchen timer to 14 minutes. My oven isn´t the fastest. After what felt like an hour to me i got suspicious because I hadn´t heard the alarm go off yet. Obviously either my kitchen timer is broken or I was too stupid to turn it on. Anyways, I had to open the oven and take a look and my soufflé turned out to be done but a little bit too brown. </div>
<div style="text-align: justify;">
If you try this, make sure you set the alarm correctly. Make sure they are goldenbrown, not slightly-charred-wood-brown like mine... </div>
<div style="text-align: justify;">
Still came out ok: </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiecO6DuW2rAj6cNtrpUk52UMUk-23FuCpnhVbwdbXQY3uY9HtCPxCGRDA8HtNpWayCW4jA73PMrcSxnFgIJncr_ZOmHYNTw_3MBQF08QCNQMvhHiqDdpc3o-eV7UDCKF4ioAm5D7tBuUU/s1600/DSC_0020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiecO6DuW2rAj6cNtrpUk52UMUk-23FuCpnhVbwdbXQY3uY9HtCPxCGRDA8HtNpWayCW4jA73PMrcSxnFgIJncr_ZOmHYNTw_3MBQF08QCNQMvhHiqDdpc3o-eV7UDCKF4ioAm5D7tBuUU/s320/DSC_0020.JPG" width="320" /></a></div>
<div style="text-align: center;">
Outside...</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8VwaBfFRUpafsay4UIFHgSWr2p0GZIcsXIu9IiTCpFLLf77AdfGMIXIkYBhnQn_8kFj2CX_6ewai0bkaBDh6y8wAwlz8KIR23Q7uBthpdM6qKRnyzKhZ-k2r-8seejjPpoq-uzKLZ158o/s1600/DSC_0022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8VwaBfFRUpafsay4UIFHgSWr2p0GZIcsXIu9IiTCpFLLf77AdfGMIXIkYBhnQn_8kFj2CX_6ewai0bkaBDh6y8wAwlz8KIR23Q7uBthpdM6qKRnyzKhZ-k2r-8seejjPpoq-uzKLZ158o/s320/DSC_0022.JPG" width="320" /></a></div>
<div style="text-align: center;">
...and in. </div>
<div style="text-align: justify;">
Very tasty. Very fluffy on the inside with a nice crust and the sugar in the dishes melts to a great caramel... They do collapse pretty fast so eat them immediately. </div>
<div style="text-align: justify;">
I for my part can´t wait to try it again, this time maybe chocolate? Or something savory? Ooooh, cheese-soufflé.... </div>
<div style="text-align: justify;">
Overall: Yes, it´s a bit tricky, but not as bad as people say it is. You do not need to tip toe around your kitchen or whisper around a soufflé, it just wants to get ready all by itself. Understandable, right? </div>
<div style="text-align: justify;">
Go ahead, try it. It´s very good and it sounds so impressive! :D </div>
<div style="text-align: justify;">
Thanks for reading. </div>
<div style="text-align: justify;">
Love, </div>
<div style="text-align: justify;">
a*</div>
anna*http://www.blogger.com/profile/17111798205196090460noreply@blogger.com1tag:blogger.com,1999:blog-9095224121498081548.post-24634848785764071832013-05-07T03:06:00.003-07:002013-05-07T03:29:26.154-07:00Toad in a Hole<div style="text-align: justify;">
It´s spring at last! Yay! Even sun-allergic me is happy about that! Yeah, I know, after spring comes summer and that means I will be complaining about the heat but in the meanwhile I´ll just enjoy my favorite season with all the pretty and incredibly well smelling flowers and people starting to cheer up and everything. </div>
<div style="text-align: justify;">
And among all those pretty trees and flowers I have a favorite: </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLZGF0tUx32Ues3DmZXl2hzcF1MAdIuTR4ooM4jZ-ZxY8DhJc3XBnWqOzleSyn39RNt4QwHDO8gARp35TlyKbcOz6uGFywOVREFd1PIhJU-HBHov0k75fTn1f6PwsNs0yw_C5bZzaAXooL/s1600/DSC_0001+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLZGF0tUx32Ues3DmZXl2hzcF1MAdIuTR4ooM4jZ-ZxY8DhJc3XBnWqOzleSyn39RNt4QwHDO8gARp35TlyKbcOz6uGFywOVREFd1PIhJU-HBHov0k75fTn1f6PwsNs0yw_C5bZzaAXooL/s320/DSC_0001+%25282%2529.JPG" width="213" /></a></div>
<div style="text-align: justify;">
The huge peartree in our backyard. Look, isn´t it pretty? Ours is a five story, turn of the century house with super high ceilings and the tree is as tall as the house! Amazing, right? Unforunately the sheer size of it makes it problematic: </div>
<div style="text-align: justify;">
a) It´s lowest branches are still too high to reach so I whave to wait for the pears to be super ripe and fall down, then hope I´m faster than the bugs or squirrels that are waiting for fallen fruits as well.</div>
<div style="text-align: justify;">
b) It´s so tall that it can´t be groomed properly. Doesn´t sound too bad, just let the tree grow as it likes, right? But! Fruit trees only bear fruit if maintained properly. So in the past few years we only got pears every other year. There should be fruit this year, though, and if that´s the case, I promise you some nice pear recipes. </div>
<div style="text-align: justify;">
Looking forward to that.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
In the meantime, let´s do something completely different. </div>
<div style="text-align: justify;">
In 1993, I was 14, I went to Great Britain with my mom. My only time traveling with my mother, believe it or not, and we actually had a lot of fun. And enjoyed the food. Yes, british food has a terrible reputation but I don´t think it´s that bad. Just look beyond Haggis and you´ll find great puddings and pasties and whatnot. </div>
<div style="text-align: justify;">
My point being: when we got back we got a british cookbook and this is my favorite recipe from it (long lost since). </div>
<h3 style="text-align: justify;">
<b>Toad in a Hole</b></h3>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
<b>Ingredients</b>: </div>
<div style="text-align: justify;">
225 g Flour (all purpose)</div>
<div style="text-align: justify;">
1/2 ts Salt</div>
<div style="text-align: justify;">
2 Eggs</div>
<div style="text-align: justify;">
250ml Milk</div>
<div style="text-align: justify;">
8 little Sausages</div>
<div style="text-align: justify;">
1 big Onion</div>
<div style="text-align: justify;">
1 ts Bakingpowder</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>How to</b>: </div>
<div style="text-align: justify;">
Preheat the oven to 200°C. </div>
<div style="text-align: justify;">
Mix the flour with the bakingpowder and the salt. </div>
<div style="text-align: justify;">
Mix the eggs with the milk. </div>
<div style="text-align: justify;">
Slowly pour the egg/milk mixture into the flour mix and stir well. It should be pretty runny and after resting for about half a minute the batter should be all bubbly.</div>
<div style="text-align: justify;">
Set aside for 15 minutes. </div>
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Bubbly batter</div>
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Fry the sausages in a pan until they are well browned. This time I had four big ones over from our first barbeque of the season so instead of eight little ones I used these. </div>
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Cut the Onion and fry it until all yummy looking brown as well. </div>
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Sausages</div>
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Handsome Onions</div>
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Grease a pan. I remember the book telling me to "arrange" the sausages and the onions and I still have no clue what that is supposed to mean. I put the onions on top of the sausages, that´s all the "arranging" I do. If you can think of something better... feel free to tell me! </div>
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Steaming onions and sausages </div>
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Pour the batter over sausages and onions. </div>
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All together, looking... boring.<br />
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Bake in the oven for about 30 minutes. Or until everything is nice and golden brown. </div>
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Half eaten before I could take a picture... </div>
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This is a very easy, very tasty recipe that I recommend for lazy days. Not much to prepare, nothing challenging... Best eaten with a bit of mustard. </div>
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So I dare you to try something british. Come on, be brave. It´s good. </div>
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Have fun. </div>
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Thanks for reading.^^</div>
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a*</div>
anna*http://www.blogger.com/profile/17111798205196090460noreply@blogger.com1tag:blogger.com,1999:blog-9095224121498081548.post-91377258556707824762013-04-28T05:41:00.000-07:002013-04-28T05:42:27.845-07:00Back Home, Back to Cooking<div style="text-align: justify;">
Hello again. It´s been a while. Again.<br />
I´ve been away, actually. In Japan. Which is pretty much Shangrila foodwise. At least it was for me. So much good food. I really, <i>really </i>enjoyed my stay. Perfect University (Tokyo Gakugei Daigaku), perfect friends, new and old (thanks and I miss you, you know who you are), perfect life as an exchange student. So carefree. Everything good except for the kitchen of my floor in the dorm I stayed in. That was ... gross. So gross that I didn`t even want to cook my spaghetti there. So: hardly any cooking for me. Not cool considerung that I had access to a gazillion new things I could have tried out. Funny veggies and funny fruits, strange noodles, fishies I have never seen before or after, great meats (the beef, oh, the beef!)... But, well, can´t help it, right? </div>
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I came back home, reluctantly and very unhappy, in march and of course I cooked. Actually my kitchen was one of very few things I was looking forward to. </div>
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Of course there are other things for me here, now that I´m back. I had to get my job back (successfully achieved, that), I´m gathering books and reading things for my bachelor thesis that I´ll have to start writing soon, I have to start thinking seriously about what I want to do afterwards... Unsurprisingly my thesis will be about food. I will have to read books about japanese food and watch TV shows about it. Inspiration galore! </div>
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In the meantime I hope I´ll be able to cook. New stuff. Good stuff. </div>
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Here´s some of the stuff I made lately (mostly fails so no recipes):<br />
For Easter I tried some good old yeast... stuff. Traditional german <a href="http://en.wikipedia.org/wiki/Hefekranz" target="_blank">Hefezopf</a>, sweet braided bread. </div>
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It was a drag. First the dough wouldn´t rise. I decided to just ignore that and still get on with what I was doing. I braided it, let it raise (unseccessfully) again, then bake it. And boy did it grow in the oven... Suddely I had this giant... whatever! I was not happy. Apart from being not the most attractive thing I´ve ever baked it also was kind of dry. Not really bad when it came to the taste but also not very good either. I´ll try again.<br />
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Then I made Purin. Japanese style steamed Custard Pudding. I got the recipe from my old japanese teacher (I miss you, Satô Sensei!) and it always worked great. But. While in Japan I kind of got addicted to something called "<a href="http://www.flickr.com/photos/wanderlustvogel/8661868920/in/set-72157633278359219" target="_blank">Morinaga Yaki Purin</a>", baked Purin from the store. It was great so I wanted to try making baked Purin as well. <br />
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It tasted great. But looked... Well, you see, Purin has to be as smooth as possible. No bubbles inside allowed. My Purin was all bubbles. I will get this to work (I bought these little purin forms in Japan so I´ll just have to) and once I got it right you´ll get the (really easy) recipe here and tell you all about how to get bubble free Purin.<br />
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Last thing: Omlette. There´s bacon and peas in there but no secret. Just eggs, scrambled, salt and pepper. It just looks good, I think.:D<br />
Oh yeah, I bought a camera. First day in Japan, I got to have a new DSLR. So I´ll try to take pretty pictures of food from now on. For those interested: it´s a Nikon D3100.Not very fancy but it does what I want it to. Yay. <br />
Once again I´ll promise to write here more often. I´m aiming at once a week because if that worked out in Japan, it should work out here.<br />
So: See you next week. ^^<br />
Thanks for reading. <br />
a*</div>
anna*http://www.blogger.com/profile/17111798205196090460noreply@blogger.com2tag:blogger.com,1999:blog-9095224121498081548.post-6651319360952503112012-05-22T04:05:00.003-07:002012-05-22T05:55:47.764-07:00Asparagus Quiche<div>
It's been quite a while. Sorry. These past month were really busy and I had more downs than ups. But this semester promises to be...well, a little less work and a bit more fun. Also the work I have is not concentrated in the one last week of the semester only. It´s looking good. Wish me luck.<br />
Good news: I have a new phone with internetaccess and all now so I can post here more. Yay. And I've cooked a lot so I actually have stuff to post.<br />
Another piece of bad news: Until I get a new DSLR we´ll have to make do with the pics my phone camera takes. Sorry... <br />
Just now I made myself a lovely asparagus quiche. I just felt like it.<br />
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Ingredients:<br />
Asparagus( I used about 500gr)<br />
4 eggs<br />
A splash of heavy cream<br />
Salt&Pepper<br />
Bacon<br />
Peas<br />
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It´s as easy as it gets. I used the same dough I use for apple pie since it´s not sweet and not much more than water, egg and flour so check out the recipe <a href="http://mypornisfood.blogspot.de/2011/04/easy-apple-pie.html" target="_blank">here</a>. <br />
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A little tip: make sure the dough goes up the sides of that cake pan (or tarte pan, whatever you use). <br />
Because it´s such a hassle to get pretty much anything that´s not super fatty out of a cake pan I used parchment paper. It also keeps things cleaner. <br />
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I then cooked the asparagus (green and white because I couldn`t decide). Looking back I should have cut it into smaller pieces... <br />
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I mixed the eggs with salt and pepper and some bacon cubes added some cream (or cream substitute with less fat, good for people like me who can´t really process fat), then added the asparagus. <br />
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Pour everything onto the dough, put a little cheese on top, put the whole thing into the oven for about 40mins at 180°C and voila! <br />
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Fancy-sounding asparagus quiche. <br />
It tasted as good warm as it did the next day cold. And the day after that. Having a whole quiche to yourself keeps you fed for three days! Even though my friend the Bieberle also ate some. And liked it. ^^ </div>anna*http://www.blogger.com/profile/17111798205196090460noreply@blogger.com2tag:blogger.com,1999:blog-9095224121498081548.post-44413282675806755202012-01-17T09:34:00.000-08:002012-01-17T09:35:05.363-08:00...Rest in Peace, Ulli.<br /><br />Thanks for teaching me food. You´ll be missed.<br /><br />a*anna*http://www.blogger.com/profile/17111798205196090460noreply@blogger.com0tag:blogger.com,1999:blog-9095224121498081548.post-40407534748507619262011-10-13T11:25:00.000-07:002011-10-13T14:09:14.348-07:00Soup Week Continued<div>Soup Week so far has been fun. I never thought I could eat so much soup. Last time I tried to fast with my mother I had to throw up at the sight of liquid food after two days. Oh, precious memories! <div>But we´re eating other stuff for breakfast and lunch, so... Yesterday we actually had such a wholesome turkish lunch that we didn´t eat anything else for the rest of the day. No soup. </div><div>Today it was <strong>Parmesan Soup</strong>. Yum! <img style="margin: 0px auto 10px; width: 300px; height: 400px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5663084472597286242" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTGkQBziqXQgQRV1L1GtAbK_Cjar6OXIRR0MifKjam1BJmW00BHfAkn5SxE3CVOi1T0zIC80BJ8U1Xk4L-2MzP9cxDmZ3xCv7WI8undAbu4cAq9mMDByeAC5irzFJs1xfMimUmnekbbbxJ/s400/SN854514.JPG" /></div><div><strong>Ingrediences</strong>: </div><div>(two servings)</div><div> </div><div>Onion (I used half a big one)</div><div>Zucchini (Again: half a big one)</div><div>2 medium sized Potatoes</div><div>300ml Milk</div><div>300ml Instant broth</div><div>10 Tortellioni (not self made but freshly made by the not so friendly italian girl...) </div><div>100gr Parmesan (fresh, not pre-grounded. That stuff is just nasty!)</div><div>Salt</div><div>Pepper</div><div>1 ts Mustard</div><div>Garlic (as much as you like)</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEHhChm10zY0d3VTW_VWbD4igw6HhOTvUjo9oRpDJHYwTAWq0xMmjTwtIS_q1W_Vxk9Uhj0kgVFzeA-ravorMBnvYnBaWwsgR-0d2Fr48pPqccnUwCNPq8AtrtAqQgZgUcAxJtYLfKUcq3/s1600/SN854509.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="margin: 0px 10px 10px 0px; width: 240px; height: 320px; float: left; cursor: pointer;" id="BLOGGER_PHOTO_ID_5663084998691272130" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEHhChm10zY0d3VTW_VWbD4igw6HhOTvUjo9oRpDJHYwTAWq0xMmjTwtIS_q1W_Vxk9Uhj0kgVFzeA-ravorMBnvYnBaWwsgR-0d2Fr48pPqccnUwCNPq8AtrtAqQgZgUcAxJtYLfKUcq3/s320/SN854509.JPG" /></a></div><div> </div><div> </div><div> </div><div><br /><br /></div><div> </div><div> </div><div> </div><div>Pretty much all my ingrediences minus milk, broth and pasta.</div><div> </div><div> </div><div><br /></div><div> </div><div> </div><div> </div><div><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /></div><div><br /></div><div>How to: </div><div>Dice potatoes, onion, garlic and Zucchini. Put it into a pot and make it sweat. Add the broth and the milk. Let it cook for about 10 minutes then purée it all. The original recipe said to take out some lumps and pieces beforehand and re-add those later but i like it creamy.<br /><br /></div><div> </div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1LsiYO7TOOMEqp9XjNbJQgradtNSWmhuvMPzmpGPHnVNuB5K9mpUFdiuBzjX6qa7Twn-IEVNBX8VB5-Ygy6BfM-kaUhYK1JB_7LYMeMVRL240ILfzBgUg_wHGhpMThtCM4PNVyXgr7NiR/s1600/SN854513.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="margin: 0px 10px 10px 0px; width: 240px; height: 320px; float: left; cursor: pointer;" id="BLOGGER_PHOTO_ID_5663084806230599874" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1LsiYO7TOOMEqp9XjNbJQgradtNSWmhuvMPzmpGPHnVNuB5K9mpUFdiuBzjX6qa7Twn-IEVNBX8VB5-Ygy6BfM-kaUhYK1JB_7LYMeMVRL240ILfzBgUg_wHGhpMThtCM4PNVyXgr7NiR/s320/SN854513.JPG" /></a></div><div><br /></div><div> </div><div>In the meantime cook the tortilioni/totolini/ravioli/whatever pleases you. Ours were filled with ricotta and porcini. Fingerlicking good! </div><div>Add the grated Parmesan. </div><div>Put in bowls or plates or glasses or... (you get the point), add the pasta. Done. </div><div>Easy, tasty and it sounds pretty fancy. </div><div> </div><div> </div><div>Love, anna*</div></div>anna*http://www.blogger.com/profile/17111798205196090460noreply@blogger.com5tag:blogger.com,1999:blog-9095224121498081548.post-86545537407120253222011-10-12T10:19:00.000-07:002011-10-12T10:45:54.035-07:00It´s Soup Week!<div>It´s been a while. Again. I´m sorry! I was busy first, then busy again and then my back decided it had been too long since my last herniated disc so... Yeah, fun.<br />But I cooked a little bit and will post about it, I promise.<br />Now for Soup Week: Nothing big, really. Just me and my sister deciding there were too many good soups for us to try and so we´ll have six days of soup before eating something nasty and oily like spare ribs on sunday.<br />So Monday brought us:<br /><strong>Potato Soup</strong></div><div><strong> </strong></div><strong><p><img style="margin: 0px auto 10px; width: 400px; height: 300px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5662661319062952274" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ4Y38zgaDUbS-unCLv1suz9_FfbVDuhVsqVlAnOYrxkGuvUGgahVQmtlc2f6dkGfrRLKFDxbt7lzYFkuEzSRvVdpLsW80YBZhC8HAb9Qz1CQ9KK6v65gVXH6q6oMPizJdWCifBP5wlkQO/s400/SN854508.JPG" /></p></strong><p>Ingrediences:<br /><br />Potatoes (we used about 8 medium sized ones for two people)<br />3/4l of Water<br />Instant broth<br />Something to give some taste (I used classic german "Kochwurst", thick little sausages, strong in taste and made to be cut into hearty soups or to be eaten with all kinds of cabbages.)<br /><br />How to:<br />Pretty easy. Cook the potates. once they´re done, add water and instant broth and smash them real good. We used the immersion blender. Make sure you don´t overdo it, though, because then you don´t get soup but some kind of sticky glue...<br />Also, I like to keep it a bit... lumpy. But since my sis doesn´t like potato lumps this one is pretty creamy. Sigh.<br />Cut the sausage in bite size pieces, add to the soup, add some salt and pepper and tadaaa: Potato Soup. Yes, easy. But: Be careful with the salt if your using instant broth!<br />The blackish stuff you see in the picture? It´s soy sauce. While I know some people who would eat anything with soy sauce (*cough*Jens*cough*), I think it does make soups better.<br /><br />Yesterday we had the yummy chinese style corn soup that we made <a href="http://mypornisfood.blogspot.com/2010/09/food-according-to-mire-and-me.html">here</a> and that has since become one of my favorites.</p><div>Later tonight we´ll get a bit more sophisticated with a Parmesan-Zucchini-Soup. More about that tomorrow. </div><div><br />Love, anna</div>anna*http://www.blogger.com/profile/17111798205196090460noreply@blogger.com1tag:blogger.com,1999:blog-9095224121498081548.post-87142702392534271482011-07-29T12:45:00.001-07:002013-08-04T07:47:07.713-07:00Turkey- rolls and ClafoutisIt´s been a while.<br />
I´ve been quite busy with University stuff... But now it´s the semester break, three heavenly months without classes, just me, work and food. Yay!<br />
My first week off was well spent: I went to a very nice restaurant with my dear friend Mire. They offered an amazing set menue for a fixed price which included a course of wagyu, japanese beef, better known as kobe beef. It was good, I can tell you that much. In taste much closer to wild game than to ordinary german cow. Mmmmh. The other courses were amazing too. I loved the dessert, variations of coffee. Thanks for that supernice evening Mire!!<br />
We didn´t dare to take pictures because it was such a nice restaurant so you´ll just have to trust my words, sorry.<br />
Anyhow. I also got to cook. Last tuesday was my nameday so... Nah, I´m not catholic so actually I shouldn´t care about this particular "holiday" but it brings back pleasant memories from my childhood were my grandma´s italian-catholic neighbor who had the same name as me, Anna, used to bring me supernice presents just for being called "Anna". And I had time so:<br />
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I made Turkey-rolls filled with creamcheese with herbs in puff pastry and for dessert we had Clafoutis (which is basically fruit baked in light dough) and homemade ice-cream.<br />
Sounds tricky and highclass? It´s not.<br />
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<b>Ingrediences</b>Turkey Rolls:<br />
2 pieces of Turkey<br />
Creamcheese<br />
Herbs<br />
Puff pastry (I´m too lazy to make my own...)<br />
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Clafoutis:<br />
1 Egg<br />
20g Butter<br />
40g Sugar<br />
60g Flour<br />
100ml Milk <br />
Baking Powder<br />
Fruits (I used Raspberries & Blackberries)<br />
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Icecream:<br />
Icecream machine (my sister got us one two weeks ago)<br />
200ml Milk<br />
125ml Cream<br />
Vanilla<br />
2 large Eggyolks<br />
60g Sugar<br />
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How to<br />
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<b>Turkey Rolls:</b>Mix herbs with creamcheese, smear on turkey, roll turkey. Put turkey on puff pastry, cover with more puff pastry. Put into the oven for 35-45 minutes at 180°C.<br />
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It really is as easy as that. You can maybe add some salt and pepper but I found that the creamcheese was tasty enough.</div>
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<b><br />Ice Cream:</b>While the turkey was getting ready I had the ice cream machine running. It´s so nice to have one. For this simple icecream you mix the eggyolks and the sugar with the vanilla until it´s all white and foamy. Add the cream.<br />
Heat the milk in a pot, don´t cook it, it just needs to dissolve the sugar that is added when the milk is warm.<br />
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Melt the butter and mix it with the egg, sugar, milk and vanilla sugar. Carefully add the flour and the baking powder.<br />
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Put the fruits into some kind of buttered pie pan, pour the mix over it and then let it sit in the oven for about 35 minutes at 180°C.<br />
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To butter cake pans and the like I usually use a little plastic bag like a glove, grab some butter with it and when I´m done I just throw it away. Not an important trick but one that, I happen to know, is not known to all mankind....<br />
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I served the Clafoutis hot together with the ice cream. It was pure heaven.</div>
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Excuse the pictures. My dear brother took the good camera with him on a hiking trip so I have to make do with my own. Not happy. I miss the good camera. </div>
anna*http://www.blogger.com/profile/17111798205196090460noreply@blogger.com2tag:blogger.com,1999:blog-9095224121498081548.post-68881822546954884872011-04-27T01:52:00.000-07:002011-04-27T07:19:35.367-07:00Cinnamon Pull Apart BreadHere´s some yeasty awesomeness: <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfZbKfZ2d_j__gW7msauUOOrlu0eaGOe7uc2zjriyR46bxV8sFK3j5yOUYC5_8LkqNIzm8FIH7t6CgVOX3WnAsNYfGRTb96R08oX1OP79C8hrlWWjRluPRYqaQ2u6MYpDcn37qTX0i1-SM/s1600/DSC_3881.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5600250905025716914" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfZbKfZ2d_j__gW7msauUOOrlu0eaGOe7uc2zjriyR46bxV8sFK3j5yOUYC5_8LkqNIzm8FIH7t6CgVOX3WnAsNYfGRTb96R08oX1OP79C8hrlWWjRluPRYqaQ2u6MYpDcn37qTX0i1-SM/s400/DSC_3881.JPG" /></a>I used this recipe from over at <a href="http://www.joythebaker.com/blog/2011/03/cinnamon-sugar-pull-apart-bread/">Joy the Baker</a> and it worked great so: use it. Not hard to do (as usual), very handsome and incredibly yummy! I didn´t even have to alter anything, really. I thought about using the yeast dice you usually gt over here instead of the dry yeast but then decided against it and stick to the recipe. It was my first time using dry yeast and I was happy with it.<br /><br /><br /><div>Yeast dough always reminds me of my early childhood where my grandma used to make a lot of sweets with yeast dough. I loved sneaking into the kitchen, stealing little pieces of the lukewarm dough, I loved the smell of it and everything my grandma made from it. And this Pull Apart Bread is pure love, too. Go ahead, make it!<br /><br /><strong>Ingrediences</strong>:<br />For the Dough:<br />2 3/4 Cups all purpose Flour (330gr)<br />1/4 Cup Sugar (55 gr)<br />2 1/4 ts Active Dry Yeast<br />1/2 ts Salt<br />2 ounces Butter (60gr)<br />1/3 Cup Milk<br />1/4 Cup Water<br />2 large Eggs (at roomtemperature)<br />1 ts Vanilla extract<br /><br />For the "Filling":<br />1 Cup Sugar (220gr)<br />2 ts ground Cinnamon<br />1/2 ts ground Nutmeg<br />2 ounces Butter (60gr)<br /><br />If you need a converter for cooking measurements these are the ones I usually use:<br /><a href="http://www.convert-me.com/en/convert/cooking">convert-me.com</a> , <a href="http://www.onlineconversion.com/cooking.htm">onlineconversion.com</a> and for germans: <a href="http://www.usa-kulinarisch.de/convers.htm">usa-kulinarisch.de</a> </div><br /><br /><div>Here we go:<br /><br /></div>Mix 2 Cups of flour, the yeast, salt and sugar for the dough in a bowl and set aside.<br />Whisk the eggs together and set aside, too.<br />Warm up the milk (no cooking needed) and let the butter melt in it.<br />Add the water and the vanilla extract to the mil and butter.<br />Let it cool down to about 50°C/115-125°F. For me that didn´t mean letting it cool down because it never got that hot in the first place. I´m used to handling things lukewarm when dealing with yeast.<br /><br />Now the milk mixture goes into the flour mixture. <a href="http://www.joythebaker.com/blog/2011/03/cinnamon-sugar-pull-apart-bread/">Joy</a> says to mix with a spatula. But remembering my hate of floury hands I used the handmixer. Worked great.<br />Add the eggs. That´s what I call gooey. It really takes a minute or two to get everything mixed together and then it looks... well... not pretty.<br />Add the remaining flour, mix and let the very sticky dough rest for about an hour. Make sure it´s covered and in a nice warm place. On a sunshiny day I put my dough on the windowsill and hope that someone walks by and thinks "Oooh! Dough! Nice!" Never happens because I live on the fourth floor... <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_irGgTWcGCEnWedFoZop_dOm_QitCGuHYJq9U8cHDMkkOoQEP_ZBjpgQ3i7ShzaH4j6X3ObekAME303h2-G9aShPuGJoIpiwWkNDBBC_0sgK6cfW4hnuADTfvRe0DrwWnHhCQ6iGRL_zX/s1600/DSC_3830.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5600247564585363970" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_irGgTWcGCEnWedFoZop_dOm_QitCGuHYJq9U8cHDMkkOoQEP_ZBjpgQ3i7ShzaH4j6X3ObekAME303h2-G9aShPuGJoIpiwWkNDBBC_0sgK6cfW4hnuADTfvRe0DrwWnHhCQ6iGRL_zX/s320/DSC_3830.JPG" /></a><br /><br /><br /><br /><br /><br /><p>While the dough rose I watched cartoons. I can recommend that.<br /><-- Dough before rising.<br /><br /><br /><br /><br /></p><br /><p><br /></p><br /><p><br /></p><br /><p><br />An hour later:<br />Put together the sugar, nutmeg and cinnamon for the filling.<br />Butter your cakepan. Let the butter melt and get a bit brown. Watch out because butter is a bitch: it refuses to get brown when you watch. You look away and suddenly it´s all black... <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEF3bsjPVf_pDvFl3xNvbvLBT6jelM2tQjz2GK2GkBdvaoSTDQjcWd3VQcGkr3tEB1PcfNGtPM93I3TZFqyWE1jvk-rfsEa6ZmbK-63dE1Nu0haMPE5_3rzvFOVQSRcBVdZkrYMaC_PFRp/s1600/DSC_3837.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5600263847898429202" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEF3bsjPVf_pDvFl3xNvbvLBT6jelM2tQjz2GK2GkBdvaoSTDQjcWd3VQcGkr3tEB1PcfNGtPM93I3TZFqyWE1jvk-rfsEa6ZmbK-63dE1Nu0haMPE5_3rzvFOVQSRcBVdZkrYMaC_PFRp/s320/DSC_3837.JPG" /></a><br /><br /><-- Dough after rising.<br />Deflate the dough by kneading it. Add two tablespoons of flour to it to get rid of the stickiness. </p><br /><br /><br />Let it rise for another 5 mins.<br /><br /><br /><div>As usual I didn´t flour my work surface but used baking paper to roll out the dough. Try to make it rectangle shaped if you can. I couldn´t. </div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3XJsDTOagPYkB2oRiWTfzE1eB6k9VCGo3101opksYd-lWQ9yC3WlJ8WVLCcI191JRuEfv7h-_ra3KyIxGE8jsMFu1W8nwuEb9KZftEsNeQkI6wtiiryaSIMK_znsDLaCdvATA1TJQMAip/s1600/DSC_3844.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5600248177963327794" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3XJsDTOagPYkB2oRiWTfzE1eB6k9VCGo3101opksYd-lWQ9yC3WlJ8WVLCcI191JRuEfv7h-_ra3KyIxGE8jsMFu1W8nwuEb9KZftEsNeQkI6wtiiryaSIMK_znsDLaCdvATA1TJQMAip/s320/DSC_3844.JPG" /></a><br /><br /><br />Butter it. It´s easiest with a pastry brush.<br /><br /><br /><br /><br /><div><br /></div><br /><br /><br /><br /><br /><br /><br /><br /><div><br /><br /><br /><div>Then sprinkle all the sugar mix over it. It doesn´t look like much when you´ve got in in a little bowl but it seems like and endless supply when you´re sprinkling... I actually didn´t use all of it. I thought the dough would die of diabetes...</div><br /><div>Cut the dough into stripes. <a href="http://www.joythebaker.com/blog/2011/03/cinnamon-sugar-pull-apart-bread/">Joy</a> made six, I only made 5 and those weren´t particularly good looking. Or evenly shaped. Or anything else.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJtJlDLEId-4TBmZXtbRtC3uzO95TjKWF1I6euxLG2XKOoAo0-_cl0NnFM38vIV81nF0eIwycC3OWG396Bj4wT0SZYVaoj3YnHZxsCW49416eynyxlNeCKv7fS4nPf30euhjtIWZsVhzL-/s1600/DSC_3846.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5600249086156459810" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJtJlDLEId-4TBmZXtbRtC3uzO95TjKWF1I6euxLG2XKOoAo0-_cl0NnFM38vIV81nF0eIwycC3OWG396Bj4wT0SZYVaoj3YnHZxsCW49416eynyxlNeCKv7fS4nPf30euhjtIWZsVhzL-/s320/DSC_3846.JPG" /></a><br /></div><br /><br />Stack the stripes, then cut them into little piles. I made six piles. I thought I´d never fill the pan with this...<br /><br /><br /><br /><br /><br /><br /><br /><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjptqUZkKvn-pS0F6O6hNM11PbeF1Ea6E5CzyQaMPrBifZufsOS2TnnNdHLXJw-Ue12aaz92puZKXmHakD6w1PaARQFn_8NYPMzdrnLoPT83jDIe5jazAJ_hb7Rg8xBcnjqZqJoWJvkzhns/s1600/DSC_3850.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 214px; FLOAT: left; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5600249490500035842" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjptqUZkKvn-pS0F6O6hNM11PbeF1Ea6E5CzyQaMPrBifZufsOS2TnnNdHLXJw-Ue12aaz92puZKXmHakD6w1PaARQFn_8NYPMzdrnLoPT83jDIe5jazAJ_hb7Rg8xBcnjqZqJoWJvkzhns/s320/DSC_3850.JPG" /></a><br /><br /><br /><br /><br /><br /></div><br /><div><br /></div><br /><div><br />But I did. Put the stacks/piles into your cake pan. Set it aside and let it rise for another 30-45mins. It´s supposed to double it´s size but it didn´t. It did rise notably, though so I figured it`s be ok.<br /><br /><br /></div><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOe_CcmJLh23dstmI86l38Pxtm3mcUfl0FKH3yjsoSruG1gNmzl9uJatxtshydXarFHXpa8qTCRQCFBVAcgcRKXxMetpFaicvmg2XfTUvv4HxurvKWjl_Rp0KCbNO6ytjh50WddNQMeTD8/s1600/DSC_3862.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5600249784690966722" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOe_CcmJLh23dstmI86l38Pxtm3mcUfl0FKH3yjsoSruG1gNmzl9uJatxtshydXarFHXpa8qTCRQCFBVAcgcRKXxMetpFaicvmg2XfTUvv4HxurvKWjl_Rp0KCbNO6ytjh50WddNQMeTD8/s320/DSC_3862.JPG" /></a><br /><br /><br /><br /><br /><br /><br /></div><br /><div><br /><br />Sugary, yeasty pull-apart-leaves to be...<br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilLyU_hFX_3dXvCdQ6IkMgj5_vNW3lFh_Ld8yfm1ipeqTkMalXgogrTdMvK8TTyF_foRItvprmKaSvfa0P_BLhtxzPY4Dr1yd4sN5N-q-cs2Xlxi5hCSQztrTEXvB0lmTJF3WYVJ3z_viq/s1600/DSC_3876.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 214px; FLOAT: left; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5600250156844246274" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilLyU_hFX_3dXvCdQ6IkMgj5_vNW3lFh_Ld8yfm1ipeqTkMalXgogrTdMvK8TTyF_foRItvprmKaSvfa0P_BLhtxzPY4Dr1yd4sN5N-q-cs2Xlxi5hCSQztrTEXvB0lmTJF3WYVJ3z_viq/s320/DSC_3876.JPG" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Let it bake for about 45min at 175°C/ 350°F. I think it took me a while longer because my oven sucks. But: Make sure the top is a yummy golden brown. Yeast doughs are tricky and they can look good on the outside while still all gooey on the inside.<br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinvUCHkZhDdnTfhCvDzIsRrLn51DGv9_BdxcAdS4lr7Zsufd6gYhONfPRwSS-k0301Xbq2zIMwE7kKAmAaFSLvTpxQalXMmQ3uKGCIPXXyKIvxcNVCv0vYkUnFmtEvbe0iv-dgcDyLobeA/s1600/DSC_3891.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 262px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5600250472130682674" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinvUCHkZhDdnTfhCvDzIsRrLn51DGv9_BdxcAdS4lr7Zsufd6gYhONfPRwSS-k0301Xbq2zIMwE7kKAmAaFSLvTpxQalXMmQ3uKGCIPXXyKIvxcNVCv0vYkUnFmtEvbe0iv-dgcDyLobeA/s320/DSC_3891.JPG" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Mmmh, yum! It does taste good the day after but certainly is most amazing when its fresh. Just let it rest after baking for about half an hour, then eat. Yes, it is pretty buttery but... who cares!<br /><br /><br /><br /><br /><br /></div>anna*http://www.blogger.com/profile/17111798205196090460noreply@blogger.com4tag:blogger.com,1999:blog-9095224121498081548.post-62291890565025005502011-04-16T05:27:00.000-07:002011-04-17T06:21:01.023-07:00Easy Apple Pie<div>It´s weekend, fun time. And I´m sick. Instead of having fun, I´ll stay in. So I might as well tell the world about some cake I made. <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5596188328666638674" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhajtvzCxafLIAWj5AUC2MXJAuH4ZFrU_0YhH4PRhmPDqK3on4hggng1zCdWyWlt7uSAvv-vOKkgtdwF-DfEUiSJCJ4StRrEA5xYa6adeZNdrcffzNl2UESuL5grUn5JD_Khdr2jp616BcI/s400/DSC_3790.JPG" />It´s Apple Pie. Original recipe by me. Because I didn´t like the ones I found. Whoohoo!<strong><br /><br />Ingrediences</strong> for the crust:</div><div>250g Flour </div><div>175g Margarine </div><div>6 TS Ice cold water </div><div>1 Egg </div><div>a pinch of salt </div><div><br /></div><div>Filling:<br /><div><br /></div><div>6-8 Apples (I usually take at least two different kinds, sweet and sour)<br />2 TS Lemonjuice<br /><div>2 TS Syrup (of any kind. Because Maple syrup is ridiculously expensive over here I use sugar beet molasses because thát´s pretty german, yummy and easy to find.)</div>100g white Sugar<br /><div>150g brown Sugar</div>1 TS ground cinnamon<br /><div>1 TS Starch</div>Butter<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzhuaYgQN0BFbg7loirbSUdb4pRyXvdDLYysG6_B7gxZNfLv1D6jxu34zlnuaRzuVeyxs_C6S261_pNAryB_qcqqhDXYadtcCrFmP1TobRof3Ts1H4cldy07Ohn8LcZ2zTQtAjYBAl6xts/s1600/DSC_3759.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5596181807433611410" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzhuaYgQN0BFbg7loirbSUdb4pRyXvdDLYysG6_B7gxZNfLv1D6jxu34zlnuaRzuVeyxs_C6S261_pNAryB_qcqqhDXYadtcCrFmP1TobRof3Ts1H4cldy07Ohn8LcZ2zTQtAjYBAl6xts/s320/DSC_3759.JPG" /></a></div><br /><br /><br /><br /><div>For the crust mix flour and salt, in little pieces add the margarine. Mix with hands or the handmixer until it´s pretty crumbles. Me I use the machine because I hate, hate, hate the feeling of flour on my hands. Same goes for sand and dry dirt...</div><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgldRYHhGn_D9mv_8KORXk9r0vvlMdMI6RbLwwcCkUWLt2O9gFgAuv61v6CYQ4V5OjO_ncz-QwQ9rn-x4RO82Rd6OJXxOPXXcG1HcdGFysnH0lTqW9GvqVW3vSi6TmoGkA8XQysY1aaHtWp/s1600/DSC_3765.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5596182151271224722" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgldRYHhGn_D9mv_8KORXk9r0vvlMdMI6RbLwwcCkUWLt2O9gFgAuv61v6CYQ4V5OjO_ncz-QwQ9rn-x4RO82Rd6OJXxOPXXcG1HcdGFysnH0lTqW9GvqVW3vSi6TmoGkA8XQysY1aaHtWp/s320/DSC_3765.JPG" /></a></div><br /><br /><br /><br /><br /><div>Mix the egg with the ice cold water then mix the eggwater with the flour. </div><br /><br /><br /><br /><br /><br /><br /><br /><div>It should be a sticky, very soft dough by now. If it´s too sticky, add flour. Stickiness depends on how big the spoon was you measured the water with so... The same goes for the other way around. If it´s too dry and still crumbles, add water. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-68tjrY2fmeRgbJFGnlojf-pItNWGRbUk6rIvu-4hOMhhtRxDStn5gTUrEAFT0WlQvpS98guxq_PaCyukv_JccbwoYrvVugEuOT8_8C3rSp3VYBZyFh5q0KqFaTSmr7SOg54WWWAA7RUC/s1600/DSC_3782.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5596183193588747954" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-68tjrY2fmeRgbJFGnlojf-pItNWGRbUk6rIvu-4hOMhhtRxDStn5gTUrEAFT0WlQvpS98guxq_PaCyukv_JccbwoYrvVugEuOT8_8C3rSp3VYBZyFh5q0KqFaTSmr7SOg54WWWAA7RUC/s320/DSC_3782.JPG" /></a> </div><br /><br /><br /><br /><div>Now make a pretty ball, divide it in too, wrap in foil and put into the fridge. I usually put my dough into the freezer for 10-15mins, just to make sure it´s all cold and not that soft anymore. </div><br /><br /><br /><br /><br /><br /><div>Now for the filling.</div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyK43Czxjiw85b2GNKP1xOs3yR1kHHM56krtE5r0ruikLnOyaiFsI7ZFkypsbSV2ZXVT7C7NJJ41n0i5NC7DITJpxn_FaBaDly_lMjlQkDCIAtGE8O9Asy9L6O4YYXFwLvNvmptMq5KKRw/s1600/DSC_3767.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5596182397427127906" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyK43Czxjiw85b2GNKP1xOs3yR1kHHM56krtE5r0ruikLnOyaiFsI7ZFkypsbSV2ZXVT7C7NJJ41n0i5NC7DITJpxn_FaBaDly_lMjlQkDCIAtGE8O9Asy9L6O4YYXFwLvNvmptMq5KKRw/s320/DSC_3767.JPG" /></a></div><br /><br /><br /><br /><div>Peel the apples if you like, cut them into pieces. If you´re covering your Pie, make them small. This time I didn´t cover it so I just sliced the apples for prettiness. </div><br /><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTljvVD8yauOtZxul1fuSigiWO2nkbNzM7niCaTOnr_O1yXD2LjyODVxtiA2sCFBIEZJKmsB31yQAQf9uiZVk7IdBbhEdMYJp2-wULvFDtC8JQWPzmeK2pBsXQ18KxBW-kwtK5oFdP_JAK/s1600/DSC_3778.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5596182680055451186" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTljvVD8yauOtZxul1fuSigiWO2nkbNzM7niCaTOnr_O1yXD2LjyODVxtiA2sCFBIEZJKmsB31yQAQf9uiZVk7IdBbhEdMYJp2-wULvFDtC8JQWPzmeK2pBsXQ18KxBW-kwtK5oFdP_JAK/s320/DSC_3778.JPG" /></a></div><br /><br /><div>Put apples into a bowl. Add lemonjuice and syrup. Mix well. </div><br /><div>Now add both sugars, cinnamon and the starch. Mix well again.</div><br /><br /><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSNmWpehjRFPZN_XJTHYO2fsiSXe7LJbwvUhr5C_KU4mTLjPzpsQcJx3CVOlWHqcm6-C-nMcN5stqst66XSDSHPA3SKH9ZuTQ0Nv4UMFeVxrHQvpazCnhm19xr5go_ghimLkiWpk90yjI-/s1600/DSC_3779.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5596182965624077858" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSNmWpehjRFPZN_XJTHYO2fsiSXe7LJbwvUhr5C_KU4mTLjPzpsQcJx3CVOlWHqcm6-C-nMcN5stqst66XSDSHPA3SKH9ZuTQ0Nv4UMFeVxrHQvpazCnhm19xr5go_ghimLkiWpk90yjI-/s320/DSC_3779.JPG" /></a></div><br /><br /><br /><br /><br /><div>Butter the Piepan.</div><br /><br /><br /><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcRVbwKdw5xtapBLbWx8VDsgKymMiqdHrz74glcw0k6Z7Y6hHIs0biknqvEOamhdHvwxkOll9TYubutoF7ofP7PbM5zhuf2VubB4AX32k7NDzRX3iHbiN1tv_KxCU79J7mVKzOJ2CXea0a/s1600/SN854228.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5596183718219671730" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcRVbwKdw5xtapBLbWx8VDsgKymMiqdHrz74glcw0k6Z7Y6hHIs0biknqvEOamhdHvwxkOll9TYubutoF7ofP7PbM5zhuf2VubB4AX32k7NDzRX3iHbiN1tv_KxCU79J7mVKzOJ2CXea0a/s320/SN854228.JPG" /></a></div></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>Now get the dough out of the fridge. Roll it out. You´ll need two big dough circles.<br /><div>I usually roll my dough out between baking paper. Again this is because I hate flour on my hands. And I hate cleaning. Using paper keeps my kitchen clean. </div><br /><div>It´s also pretty easy to make the second doughcircle as big as the first one because the margerine leaves marks on the paper.<br /><br /><br /><br /><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAayllxcHS61AHNh130CJcPRs1Y_84WJxeO4accXU9Lu34JLO0gMyQnJL28VSO7F0EDlKBcSnz__gLeCrB8UAWL9nn3c2aBlLhFgUsdsir3RWr0nEha43pGWk3OsAqUTCDASAPtrHQB4Vq/s1600/SN854232.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5596184057271711010" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAayllxcHS61AHNh130CJcPRs1Y_84WJxeO4accXU9Lu34JLO0gMyQnJL28VSO7F0EDlKBcSnz__gLeCrB8UAWL9nn3c2aBlLhFgUsdsir3RWr0nEha43pGWk3OsAqUTCDASAPtrHQB4Vq/s320/SN854232.JPG" /></a></div><br /><br /><br /><div>Now put the first doughcircle into a piepan. Or a tarte-pan. Something round looks best, I guess. Poke it a few times with a fork.</div><br /><br /><br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU9yWZr-XXshydzz0dauJyex2NT_VDWyfVFdeOVcAdXxB9QZHYk1HbWi71pAu8khDtPwFNRS-PGAfdfuyXhFCalOcZHGo4bko_rmtu7BqUup1UiVVGeDZtcyfrtQM7UcB1HepX8qCeVKH2/s1600/SN854233.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5596184209718759442" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU9yWZr-XXshydzz0dauJyex2NT_VDWyfVFdeOVcAdXxB9QZHYk1HbWi71pAu8khDtPwFNRS-PGAfdfuyXhFCalOcZHGo4bko_rmtu7BqUup1UiVVGeDZtcyfrtQM7UcB1HepX8qCeVKH2/s320/SN854233.JPG" /></a><br /><br /><br /><br /><br /><div>But the apples in. If you´re covering the pie make the the apple pile a bit higher towards the middle. Put some little butterflakes on top if you want it extra juicy. </div><br /><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdwZr1ELL2BdENbqDEG0NlwJEcMr0nUsvGOO6BzpCmntRHaGeFRb04-7snfW2YCmeXGx8FVOy_TWTbLJlr6wUO0EelJ7WA5bpXPR6IfSypNvKvbbgvnqkchF7B41yvl6hVa58qK4CL3KhY/s1600/hanabi+141.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5596183601677692866" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdwZr1ELL2BdENbqDEG0NlwJEcMr0nUsvGOO6BzpCmntRHaGeFRb04-7snfW2YCmeXGx8FVOy_TWTbLJlr6wUO0EelJ7WA5bpXPR6IfSypNvKvbbgvnqkchF7B41yvl6hVa58qK4CL3KhY/s320/hanabi+141.jpg" /></a> </div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /><div>If you want to you can cut out little shapes from the cover layer. I´d absolutely recommend cutting some kinds of holes into it because if you don´t the pie might end up looking like a blow fish because of the hot air and stuff from the filling. I like butterflies.</div><br /><div>Put the second doughcircle on top and pinch the two dough layers together. It´s not yummier when it´s pretty. But, well, it´s prettier. If you´re not covering the pie, just tug the apples in and pinch the dough in shape. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXIJUZVmAaW62MBdKlSvwuf82KfUYqWom4zWv35biDg_cAoO-Tv6oVdqoN2wr9ohJZx1SgcmCtiBgwumTh_Ely-FlzL1Taph4qfwLBwACPP1VsGo9nRk59Fwq4hEV-jLHYwjq0x5ZkWtq4/s1600/SN854236.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5596184753846789810" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXIJUZVmAaW62MBdKlSvwuf82KfUYqWom4zWv35biDg_cAoO-Tv6oVdqoN2wr9ohJZx1SgcmCtiBgwumTh_Ely-FlzL1Taph4qfwLBwACPP1VsGo9nRk59Fwq4hEV-jLHYwjq0x5ZkWtq4/s320/SN854236.JPG" /></a> </div><br /><br /><br /><br /><div>Now brush the cover (or just the apples) with some butter, sprinkle it with sugar and into the oven it goes.</div><br /><br /><br /><br /><br /><br /></div><div><br /></div><div><br /></div><div><br /><div>Bake for 10mins at 225°C then for 40-45mins at 180°C.<br />Done. Tastes heavenly fresh out of the oven with vanilla ice cream.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoWeElQLhuMxDH8eiRbP1DJuQ1ob05QiipRtwPoHupOV_AhHiJVLiL7GYV-PfyOSNUUA4DueVzVmSmAsHykPBmdj29-9Qfy1TNEQECT-mS_AyHfoY3A4uCKpBbuaiPEmi4_xZLjPOXX6JY/s1600/DSC_3786.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5596183464173290322" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoWeElQLhuMxDH8eiRbP1DJuQ1ob05QiipRtwPoHupOV_AhHiJVLiL7GYV-PfyOSNUUA4DueVzVmSmAsHykPBmdj29-9Qfy1TNEQECT-mS_AyHfoY3A4uCKpBbuaiPEmi4_xZLjPOXX6JY/s320/DSC_3786.JPG" /></a></div><br /><br /><br /><br /><br /><br /><div>And gone pretty fast, too. </div></div></div>anna*http://www.blogger.com/profile/17111798205196090460noreply@blogger.com5tag:blogger.com,1999:blog-9095224121498081548.post-9861574666316929322011-03-21T09:24:00.000-07:002011-03-21T12:30:34.160-07:00PillowcasesNo food today. Well, at least not here.<br /><div><div><div><div><div><div>I spent the weekend with sewing inbetween checking for updates from Fukushima.<br />Pillowcases I made. And stamps for decorating them. </div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht6T7Q4wRyHnEyOSPN9PhcEtm21AWk8_5gifHR-S7eYCr25YmVYygmjw0MCfPltIOZFyQ48ac5I7T_y7_bheadvKplicx5NPFOR8kl1llDmYMlDaxFOgAkfwJvwpGZy29zK3Al732ngwy8/s1600/SN854142.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5586602612617752482" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht6T7Q4wRyHnEyOSPN9PhcEtm21AWk8_5gifHR-S7eYCr25YmVYygmjw0MCfPltIOZFyQ48ac5I7T_y7_bheadvKplicx5NPFOR8kl1llDmYMlDaxFOgAkfwJvwpGZy29zK3Al732ngwy8/s320/SN854142.JPG" /></a></div><br /><br /><br /><br /><br />My material: kitchen towels, the kind of linoleum you use when you´re feeling artsy.<br /><div><br /></div><div><br /><br /><br /><br /><br /></div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzfL_7_ytYIV6Sq-BwCxUhtTMHPP2u8deYfYemE60d-j-ECCAibgdoF4ztgBOol6t7nLziI2zBTnj-rGjcfcTFeaJk0a5tKKKTV0xTC28xdBSRy3CLx4hyphenhyphenDrLG3JlBebs13vQoFl6FZ2fR/s1600/SN854150.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5586604085838099538" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzfL_7_ytYIV6Sq-BwCxUhtTMHPP2u8deYfYemE60d-j-ECCAibgdoF4ztgBOol6t7nLziI2zBTnj-rGjcfcTFeaJk0a5tKKKTV0xTC28xdBSRy3CLx4hyphenhyphenDrLG3JlBebs13vQoFl6FZ2fR/s320/SN854150.JPG" /></a><br /></div><br /><br /><br /><br />Cut towel. I used most of it for these 35cm pillowcases (made to fit the little babyblue pillows you get for little money at that one big swedish furniture store...)<br /><br /><br /><br /><div></div><div><br /><br /></div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaf2GHffSoSlQsynTTEH6jG_DAJFItfhg-B2yNoOaKe1-h47OLg5G5Lwp5MJrPN4_WMEWG7fuqn2aODwZEqT5gSScPKB21lgLvhGY1_yqPIyg4lODkC5XxfJDpTIC7tyY4Oo4uBdt9kE_9/s1600/SN854149.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5586603379289990514" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaf2GHffSoSlQsynTTEH6jG_DAJFItfhg-B2yNoOaKe1-h47OLg5G5Lwp5MJrPN4_WMEWG7fuqn2aODwZEqT5gSScPKB21lgLvhGY1_yqPIyg4lODkC5XxfJDpTIC7tyY4Oo4uBdt9kE_9/s320/SN854149.JPG" /></a><br /></div><br /><br /><br /><br /><br /><div><br /></div>Pinned together with pins.<br /><br /><br /><div><br /><br /></div><div></div><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbuJnKbM3m0MvQ0kGI5ljQd4s3Ok4QGvjRGqcFkhdOnT-R5Ommiuo2LjaRxxi-yghfgKiiHfYvNHIqpAnRd5INHqjR1EqQ_LwuevuWcfjV4tyW6MMwQtk_9mQ9CQw76-n_c8_dbiRp4kbd/s1600/SN854145.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5586603724430330466" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbuJnKbM3m0MvQ0kGI5ljQd4s3Ok4QGvjRGqcFkhdOnT-R5Ommiuo2LjaRxxi-yghfgKiiHfYvNHIqpAnRd5INHqjR1EqQ_LwuevuWcfjV4tyW6MMwQtk_9mQ9CQw76-n_c8_dbiRp4kbd/s320/SN854145.JPG" /></a><br /></div><br /><br /><br /><br /><br /><br /><br /><div><br />Still only pinned. I always need to make sure everything really fits so I put the pillow in. Fits.</div><br /><br /><br /><div></div><br /><br /><br /><div><br /></div><div></div><div></div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq_R9Gdu0_RMFz3utGhsZ9r3b6PL18XGSpb1q3jrk5uz2mNBrToS4eyhOSY2CFAbr3qSLmkw3fpbSkZW4mNADdscetx4v03o8vJ_DQyk5QCednh0W2h2rPTu-w0jsoQRZaJMiURuEmQQ3V/s1600/SN854151.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5586604872572538674" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq_R9Gdu0_RMFz3utGhsZ9r3b6PL18XGSpb1q3jrk5uz2mNBrToS4eyhOSY2CFAbr3qSLmkw3fpbSkZW4mNADdscetx4v03o8vJ_DQyk5QCednh0W2h2rPTu-w0jsoQRZaJMiURuEmQQ3V/s320/SN854151.JPG" /></a><br /></div><br /><br /><div><br /><br /></div><br /><br /><br /><div>Sewn. It´s one single seam really because the towels are already seamed. The flap is already nicely seamed, inside and out. Less work=more fun.<br /></div><div><br /><br /><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSv9Qv7L7rqyBuIzdcWMXH1RPMycsMNPfIvgff6-CNae0zQ1LgblggyrSVUvT9Mq_pr5UvVd3ymOMuwTPPeoULldTwE6tTIdnfnCfikv0UHRxIpdXNte2hE3AyKexq-Pam92Y1f3ANvPjj/s1600/SN854156.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5586605318054889554" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSv9Qv7L7rqyBuIzdcWMXH1RPMycsMNPfIvgff6-CNae0zQ1LgblggyrSVUvT9Mq_pr5UvVd3ymOMuwTPPeoULldTwE6tTIdnfnCfikv0UHRxIpdXNte2hE3AyKexq-Pam92Y1f3ANvPjj/s320/SN854156.JPG" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /></div><div></div></div><br />My materials pt.2. The stamps (5 of them), fabric paint (black), a roller that came with my linolum kit, old newspapers to protect my pretty floor, old newspapers to put inside the pillowcases because the paint bleeds through, rubber gloves.<br /><div></div><br /><div></div><br /><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVfAvAsuVPy1M_hNOVz40o9sfo-sKKO2jZQXuq_zT0YQZ5Iy1-7XkoYGWrHw4EWvBkX1_YFHTvOta6IOz_sTok5jyZtiWirgc1kLvLK_5U2r0WlCdCH3fGpm1Sxdlw6E0A7m6WT29awQiz/s1600/SN854157.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5586605710740056626" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVfAvAsuVPy1M_hNOVz40o9sfo-sKKO2jZQXuq_zT0YQZ5Iy1-7XkoYGWrHw4EWvBkX1_YFHTvOta6IOz_sTok5jyZtiWirgc1kLvLK_5U2r0WlCdCH3fGpm1Sxdlw6E0A7m6WT29awQiz/s320/SN854157.JPG" /></a><br /><br /></div></div><div><br /><br /><br /><br /><br /><br /></div><div><br /></div><div></div><div><br /></div><div></div><div>My stamps. The yellow one is cut from foam rubber. I wanted to try both. My favorite is the dancing monkey.<br /></div><div></div><div><br /></div><div></div><div><br /></div><div></div><div><br /></div><div></div><div><br /></div><div></div><div><br /></div><div></div><div></div><div></div><div><br /></div><div></div><div><br /></div><div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjfP05P6GYdrhCd0ECiqTtNC4CfPxGH_70ALExEMVik7FsaAt0gnDqkgG0wffxjztZWjaiJXbY46IW9A7NMS96GWaFYdvQpQ89cTuSXlaDGpCZ_Ir8i107GdPJRMiC4EaRMCiRmG2sEzXS/s1600/SN854158.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5586606503668477266" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjfP05P6GYdrhCd0ECiqTtNC4CfPxGH_70ALExEMVik7FsaAt0gnDqkgG0wffxjztZWjaiJXbY46IW9A7NMS96GWaFYdvQpQ89cTuSXlaDGpCZ_Ir8i107GdPJRMiC4EaRMCiRmG2sEzXS/s320/SN854158.JPG" /></a><br /></div><div><br /><br /><br /><br /><br /><br /><div></div><div></div><div></div><div>Here we go. I kinda like them. Now, what can I do with ten pillowcases?<br /><br /><br /><br /><br /><br /><br /><br /></div><div></div><div></div><div></div><div></div><div></div><div></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidOTOwg4kAH2fsSf5Q80Kw3R8fxLJcxZGUSaQ6Sv-c2rFaIG2w0IgAFp10ZQz32fmlvd6B7ZZnYtOZS1Vfmo4d97G3Mtnv53mAp8_0SC2W1gXa68BFL7jqnX-zFjjpSZOs40p-5nt-iSzh/s1600/SN854160.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5586607348727544834" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidOTOwg4kAH2fsSf5Q80Kw3R8fxLJcxZGUSaQ6Sv-c2rFaIG2w0IgAFp10ZQz32fmlvd6B7ZZnYtOZS1Vfmo4d97G3Mtnv53mAp8_0SC2W1gXa68BFL7jqnX-zFjjpSZOs40p-5nt-iSzh/s320/SN854160.JPG" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br />The fruits.<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Well, that was easy once again. I hope you don´t mind that this isn´t really a tutorial... I´m betting there are people out there that can explain how to sew a pillowcase much better than me.</div><div>Next will be more food, I promise.</div></div></div>anna*http://www.blogger.com/profile/17111798205196090460noreply@blogger.com4tag:blogger.com,1999:blog-9095224121498081548.post-70649016078762841312011-03-17T13:23:00.000-07:002011-03-18T06:24:38.762-07:00Chocolate MacaronsStill more than concerned about Japan. And getting a fundraiser together at Uni (where I study Japanese, mind you) is much more difficult than it should be...<br /><br />Anyways, distraction.<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5585178009069832034" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1iqmMxVYGbA_zFuPj0rgxurOZ63sYKPMZIMFLecu4l4i37O1nyFHqrUY7jXD337aVvCUBDzf8lAAyHQDuzZhthHDJLR2fJgkn828nm7UvnMJ3P0_-yiTb-qPmH5cdE9PAOMgg3EjofDXN/s400/DSC_3109.JPG_effected-001.png" />I had some nice, very inspring talks with my friend Conny from over at <a href="http://littledesigncafe.blogspot.com/">Little Design Café</a> lately and among all the craft-talk I mentioned how Macarons weren`t difficult to make and so I said I´d post about it here.<br /><br /><div>So here´s Chocolate Macarons. Careful: Pretty Chocolaty!</div><div></div><br /><div><strong>Ingrediences:<br /></strong></div><div><strong></strong></div><div></div><div></div><div>120g Powdered Almonds</div><div>2 Eggwhites</div><div>A pinch of salt</div><div>150g Powdered Sugar</div><div>2 TS Dutch processed Coacoa</div><br /><div></div><div>For the Filling: </div><div>120g Dark Chocolate</div><div>200ml Whipped Cream</div><br /><div></div><div>Now, doesn´t that list already look like it´s not that hard? </div><div>First make sure the almonds are ground to a very fine flour. Sift the almond flour into a bowl.</div><div>In another bowl beat the eggwhites with the salt until almost stiff. Add the powdered sugar gradually and keep beating until the egg is really stiff. </div><div>With a wire whisk carefully mix in the almonds. </div><div>Add the coacoa. </div><div>Batter ready. Don´t despair if the egg looses half it´s carefully made stiffness when you add the almonds. It just happens. I was all "Oh nooooo, what now" when this happened to me but it´s natural. Chemistry I guess. </div><div></div><div>Now preheat the oven at 80°C/32°F. </div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyD2wB8TqLUJkZ8VbAi6Fe-NG7Wr2QzVt0pQURPx4I097qJ21hzAd_aZRNXoBi9R9uQ13BdZCCJVbIJ1D0L6QvBxBVve75iPIhRE4ULu937pe9UCxrXbw9Ibhg03_s_wHyB96i_6F7RhIr/s1600/DSC_3090.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5585180840354066722" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyD2wB8TqLUJkZ8VbAi6Fe-NG7Wr2QzVt0pQURPx4I097qJ21hzAd_aZRNXoBi9R9uQ13BdZCCJVbIJ1D0L6QvBxBVve75iPIhRE4ULu937pe9UCxrXbw9Ibhg03_s_wHyB96i_6F7RhIr/s320/DSC_3090.JPG" /></a>Fill the batter into an icing bag. Pipe it onto a slighty buttered baking sheet (I used baking paper because I´m lazy...). It has to be even drops, not too high, try not to make points, about as wide as... well, actually as you want them. Just not too big, keep them bite size. Make sure they all are about the same size because they´ll need to fit together. </div><br /><br /><div><br /><br /><br />Bake them for 15-20 minutes. They need to be dry on the upside so: touch them! </div><div>Once they are dry turn up the heat to 180°C/176°F and bake them for another 6-10 minutes. </div><div>Done. Let them cool. They need to be completely cool when you fill them so... Go read a book or something! </div><div>Then you prepare the filling. </div><div>Chop the chocolate into small pieces. </div><div>Boil up the cream and dissolve the chocolate in it. </div><div>Let it cool. (I know, boring, right?) </div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqlJPMXVmoBps19gZgK6eXGV6gFWeRCnPiIQU_7K0-jm06zTyr9guD6mklvbl-BXkWQ4Tr-mz5vn1fLowb18u8k21Zaw_NkjG8yKPFwcMZ2b0xWXcYNEPf1Z3n1cbsGHhRLb4o3V80QVKw/s1600/DSC_3094.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5585181987795930466" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqlJPMXVmoBps19gZgK6eXGV6gFWeRCnPiIQU_7K0-jm06zTyr9guD6mklvbl-BXkWQ4Tr-mz5vn1fLowb18u8k21Zaw_NkjG8yKPFwcMZ2b0xWXcYNEPf1Z3n1cbsGHhRLb4o3V80QVKw/s320/DSC_3094.JPG" /></a><br /><br /><br /><div>Cooled it should be a muddy paste, not exactly good looking but very chocolaty. </div><div>Whip it (with a handmixer or something) until it stiffens. This can take a little longer that whipping up just the cream. </div><div></div><br /><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6hNj9TscNwQL3kG0Gv_6xviwnYETwypk4pq2fSwIK4KN7fk9mwycEP8JqpcIfWoD5sYmI-lYBmOOow9zHn__P2qMEnhxgahhW68sUWzzqXg1RwyNdLC8LBHbrtTpWtwpDg59yATc0nphf/s1600/DSC_3096.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5585182462231409826" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6hNj9TscNwQL3kG0Gv_6xviwnYETwypk4pq2fSwIK4KN7fk9mwycEP8JqpcIfWoD5sYmI-lYBmOOow9zHn__P2qMEnhxgahhW68sUWzzqXg1RwyNdLC8LBHbrtTpWtwpDg59yATc0nphf/s320/DSC_3096.JPG" /></a></div><div></div><div></div><div>Now pipe a bit of the filling onto the bottom of one half of the meringue thingies we baked. Put other half on top and gently push together until the filling almost comes out at the sides. </div><br /><br /><br /><br /><br /><div></div><br /><br /><div><br /><br /><br /><br />You might need one or two tries to really get how much filling is enough but hey, you can just sample the ones that you feel are not pretty enough to give to others.... And look at how beautiful they look once you got the hang of it. So professional. With so little effort.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI3Cz18i12M61-qIpFfdwv3gHrKhNKW5Rlm8UX_re4PqO4-Fdw0ASrYbuQUsMdNJqU5kKiOXHmc8OT08viESBB-PeyIItw9HPi0KN8YCy2zoQhwlDpVsoW-e6uZZzbY88tODX9fIHtiyLP/s1600/DSC_3097.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5585182781774773378" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI3Cz18i12M61-qIpFfdwv3gHrKhNKW5Rlm8UX_re4PqO4-Fdw0ASrYbuQUsMdNJqU5kKiOXHmc8OT08viESBB-PeyIItw9HPi0KN8YCy2zoQhwlDpVsoW-e6uZZzbY88tODX9fIHtiyLP/s320/DSC_3097.JPG" /></a><br /><br /><br /></div><div>They keep for 2-3 days in the fridge once they´re filled but you can also put them in the freezer and produce them whenever you have guests over. Hehehehe... </div><br /><br /><br /><br /><br /><br /><br /><br /><div>Yay! Macarons are easy. Don´t be intimidated. </div><div>Oh, and I added coconut to mine. Not the best idea so I left it out in the list. Kinda... too... I don´t know.</div>anna*http://www.blogger.com/profile/17111798205196090460noreply@blogger.com1tag:blogger.com,1999:blog-9095224121498081548.post-32420182536927787522011-03-09T09:28:00.000-08:002011-03-11T06:08:56.353-08:00FondantI´m all worried about the earthquake in Japan... So I decided to post here to get my mind off things.<br /><br /><br /><div><div><div><div><div><div><div>I´ve always wanted to try messing with fondant. My lovely sister gave me Fondant for Christmas and so... </div><div>Maaaan, it´s kinda... exhausting. I think it´s better if you know what you´re doing, have a plan or a theme and just do what you wanted. But. I didn´t have a plan, I didn´t have a theme and so both my attempts at trying to make cupcakes pretty ended with only a few cupcakes. </div><br /><div>Here are some pictures:<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI7LEvztBzc0UwLvqI4XBjH44wfO6zhurxKF3qIA3Yow-gQWjioPcB21PumQTKGce2gwHNpuvRGqBWDwlsRwMwv4heIec6Nj5VB9pLBiX1DxQIoQRR7b1Y7JNWcIPS74-pFW5mxVsOyC24/s1600/DSC_3449.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5582815750287487970" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI7LEvztBzc0UwLvqI4XBjH44wfO6zhurxKF3qIA3Yow-gQWjioPcB21PumQTKGce2gwHNpuvRGqBWDwlsRwMwv4heIec6Nj5VB9pLBiX1DxQIoQRR7b1Y7JNWcIPS74-pFW5mxVsOyC24/s320/DSC_3449.JPG" /></a><br /></div><br /><br />This first batch I made all by myself.<br />I also got a leave-mold. Nice.<br /><br /><br /><br /><br /><br /><br /><div><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd8k7dNwUhqWbX2Fp0LPpxtECgdPjReW8VcdsMdoznG4_HyBv6hRVsWx2Y-8gU8iqQI-9VXqC1F77ekepjuM6BAcH95EDk7H9R_DVwVYSaXqDwpJ67WRL55iaRns5Lsd6XDqOxsE_-JGLx/s1600/DSC_3453.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5582816047415437058" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd8k7dNwUhqWbX2Fp0LPpxtECgdPjReW8VcdsMdoznG4_HyBv6hRVsWx2Y-8gU8iqQI-9VXqC1F77ekepjuM6BAcH95EDk7H9R_DVwVYSaXqDwpJ67WRL55iaRns5Lsd6XDqOxsE_-JGLx/s320/DSC_3453.JPG" /></a></div></div><br /><br /><br />My first try at making a rose. Kinda big...<br /><br /><div><br /><br /><br /><br /><br /><br /> </div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLST5mp63smUWhbcCEiJfmgactN3Q0ifF9_73OZmnkK-znPPc-uMhgrUrycbecwUaH0G4_mY5v3RP7kftKjeSQ4Uh9N8Yz5nZrdA-9ufFJNQvk8AG8jE6sRtlftyf8xrN_2KUQUJIpj1fG/s1600/DSC_3457.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5582816377538982162" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLST5mp63smUWhbcCEiJfmgactN3Q0ifF9_73OZmnkK-znPPc-uMhgrUrycbecwUaH0G4_mY5v3RP7kftKjeSQ4Uh9N8Yz5nZrdA-9ufFJNQvk8AG8jE6sRtlftyf8xrN_2KUQUJIpj1fG/s320/DSC_3457.JPG" /></a><br /><br /></div></div><br /><br />Mini Cupcake turned upside down then covered. Not looking too good. But I like the idea.<br /><br /><div><br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuIEA3RkFs9nS6SK-T9FkhtZSd4APdNCJNGiLTv_Tnq1zNX2OSe5hyphenhyphenb4hLyMvIhsQxI1Vh_r1UVLm3bBVFZr6AXj5rXXA4YSOLDfrNNGDwHmhgNf5NHFt5f4i82rCe3h5Uvzmx0jCynDNt/s1600/DSC_3461.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 214px; FLOAT: left; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5582816822258755090" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuIEA3RkFs9nS6SK-T9FkhtZSd4APdNCJNGiLTv_Tnq1zNX2OSe5hyphenhyphenb4hLyMvIhsQxI1Vh_r1UVLm3bBVFZr6AXj5rXXA4YSOLDfrNNGDwHmhgNf5NHFt5f4i82rCe3h5Uvzmx0jCynDNt/s320/DSC_3461.JPG" /></a><br /></div><br /><div><br /><br /><br /><br />All (four) of them. It took me about 1 1/2 hours to make those. I need more practise.<br /><br /><br /></div><br /><div></div><br /><div><br /><br /> </div><div></div><br /><div><br /></div><br /><div>The second batch I made with my friend Conny. I figured it`d be more fun doing it together. And it was. But still we didn´t manage to make lots. Yes, we did spend probably too much time chatting like old women but still...<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHsUxHPXMut-UV12UDbB64bTOl93fnUQjevnEwBlgmHlilhKK6apO6r2gvAo4S2R5L7dXmKPdijAfBxW0-jMVRGxfxQx0rg7ZWWFMus9iGvTolQmbvnlHCUPb_yipXMi1D2p0XfHUr4PlO/s1600/DSC_0865.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5582819586338898626" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHsUxHPXMut-UV12UDbB64bTOl93fnUQjevnEwBlgmHlilhKK6apO6r2gvAo4S2R5L7dXmKPdijAfBxW0-jMVRGxfxQx0rg7ZWWFMus9iGvTolQmbvnlHCUPb_yipXMi1D2p0XfHUr4PlO/s320/DSC_0865.JPG" /></a><br /><br /><br /><br /><br /><br />Fondant flowers. Cut out with Japanese cutters.</div><br /><div></div><br /><div><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOQAaSUY9f2nx9KGboRCODYL7SaJqncaEwoshCVV67d2EVsNTK8Phkgs5jpsYcT89hOAB9hgMwRSLO18_Sh2NaxizIvW0Tn8PQgWBi70bdVlDFCP2viYPJlhZUNpH-1rIMiw1U0AHOJN7I/s1600/DSC_0857.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5582818360655154786" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOQAaSUY9f2nx9KGboRCODYL7SaJqncaEwoshCVV67d2EVsNTK8Phkgs5jpsYcT89hOAB9hgMwRSLO18_Sh2NaxizIvW0Tn8PQgWBi70bdVlDFCP2viYPJlhZUNpH-1rIMiw1U0AHOJN7I/s320/DSC_0857.JPG" /></a><br /><br /><br /><br />A ribbon. It looks so easy. I can tell you, it´s not.<br /><br /></div><br /><div></div><br /><div><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-tKcKat3g94a3Z0VXTWgzLtUvQfDE6raLDmUGTYJbHBILorH4w1HGhCes0cXB77IW9LHhum9si7TuV0VgzQylhKFFBqONQ8e2KrVW0Sxz7VCyhGFq4vv-bDFyoH9z-Ii4lNdLNquZdCRQ/s1600/DSC_0862.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5582819804021720882" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-tKcKat3g94a3Z0VXTWgzLtUvQfDE6raLDmUGTYJbHBILorH4w1HGhCes0cXB77IW9LHhum9si7TuV0VgzQylhKFFBqONQ8e2KrVW0Sxz7VCyhGFq4vv-bDFyoH9z-Ii4lNdLNquZdCRQ/s320/DSC_0862.JPG" /></a><br /><br /><br /><br />White on white. Very elegant if you ask me.<br /></div><br /><div></div><br /><div><br /><br /><br /><br /> </div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLKVzdv84lNke6lk6sqr74QU_4CNmMwF5cjdPyAt5JJFcQa5Hj8aRVXXEV5T81Yc9ZXTIEZWE_VgkelZhbJfzPZ6qhAL4CXkvx0fJDqKdceGLvkoiw66zjmCof-pKLuHtaS1u5t2pJE-fR/s1600/DSC_0860.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5582820240476224338" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLKVzdv84lNke6lk6sqr74QU_4CNmMwF5cjdPyAt5JJFcQa5Hj8aRVXXEV5T81Yc9ZXTIEZWE_VgkelZhbJfzPZ6qhAL4CXkvx0fJDqKdceGLvkoiw66zjmCof-pKLuHtaS1u5t2pJE-fR/s320/DSC_0860.JPG" /></a><br /><div></div><br /><div> </div><div> </div><div>Another rose. Smaller this time and with a leaf.</div><div> </div><div> </div><div> </div><div> </div><div> </div><div><br /><br /><br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN0y8LqPKr7qj432mRsOqrzygrh4IfOKtq5p4K-L5lqtmdM26ahNdkLjhWDb0vfcbPA9EOZmLy2BGe3D1TzSiy9YLBZUO9Ej2J5BvC9BYyyARVyMOasLVGLiHVSPQgkuUH0bDoELuS2pcd/s1600/DSC_0852.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 214px; FLOAT: left; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5582821548678023810" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN0y8LqPKr7qj432mRsOqrzygrh4IfOKtq5p4K-L5lqtmdM26ahNdkLjhWDb0vfcbPA9EOZmLy2BGe3D1TzSiy9YLBZUO9Ej2J5BvC9BYyyARVyMOasLVGLiHVSPQgkuUH0bDoELuS2pcd/s320/DSC_0852.JPG" /></a><br /><br /><br />Conny`s beautiful daughter Supercute-Sophia being proud of her cupcake. She loved the Leaf-mold.<br /></div><div><br /></div><br /><div><br /><br /><br /><br /><br /><br /><br /><br /><br /> </div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHFtRK-nfLlZwRdFKnBdbmoN0EZv1MBXVaMOXbegvDM_Wt_xZ9J_nSrkqWX0NdOnJvFDBkxz8R9hT8anukkAAx0mQ2t6ftMwFyNjc99EJYrFf8SbNEKGfvlmaHi-_gIMvqW_rAxTuGrByI/s1600/DSC_0849.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5582817651544190562" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHFtRK-nfLlZwRdFKnBdbmoN0EZv1MBXVaMOXbegvDM_Wt_xZ9J_nSrkqWX0NdOnJvFDBkxz8R9hT8anukkAAx0mQ2t6ftMwFyNjc99EJYrFf8SbNEKGfvlmaHi-_gIMvqW_rAxTuGrByI/s320/DSC_0849.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd8k7dNwUhqWbX2Fp0LPpxtECgdPjReW8VcdsMdoznG4_HyBv6hRVsWx2Y-8gU8iqQI-9VXqC1F77ekepjuM6BAcH95EDk7H9R_DVwVYSaXqDwpJ67WRL55iaRns5Lsd6XDqOxsE_-JGLx/s1600/DSC_3453.JPG"></a></div><div> </div><div> </div><div><br /> </div><div> </div><div>That is all we made. Two big ones, two little ones each. </div><div><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /> </div><div> </div><div> </div><div> </div><div> </div><div> </div><div> </div><div>Next time we´ll make more. We´ll make a plan beforehand and don´t try to think of cute things while we´re at it. We absolutely won´t forget the stars! We will use unpowdered gloves for kneading and modelling the fondant. We will have more little cookie cutters. We will make better cupcakes (the little ones were terribly dry). We... Well, we´ll just make it better. Right? Right! </div></div></div></div></div>anna*http://www.blogger.com/profile/17111798205196090460noreply@blogger.com2tag:blogger.com,1999:blog-9095224121498081548.post-52607533703874832142011-02-19T05:37:00.000-08:002011-02-21T02:55:41.355-08:00Chirashi Sushi & Teriyaki SalmonYes, I´m still alive. School has been eating me and life is everything but kind in general. Actually I should be sitting somewhere reading and writing stuff for my paper about Taisho Culture, due next week, right now. But I don´t want tooooo....<br />So I´m telling you about my cooking adventure from last weekend.<br />I went to my lovely friend Mako and her lovely husband´s place and we cooked tons of extremely yummy japanese food.<br />Here´s what we made:<br /><div><div><div><div><div><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghtIMzzM9zTQ1_0ONb07wIcihfvXD7G1ao2Dn4Qmnrh-Wyr0s6uve8lyohFkyCPjscxicGzu_ynxsagO19D-jlQu8KlbZT9rWQR3T2LDuXml1xQ0laViM2F563q_rGuZMHOQZ_IQB0HJlc/s1600/P1030231.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 400px; FLOAT: left; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5575425826498217634" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghtIMzzM9zTQ1_0ONb07wIcihfvXD7G1ao2Dn4Qmnrh-Wyr0s6uve8lyohFkyCPjscxicGzu_ynxsagO19D-jlQu8KlbZT9rWQR3T2LDuXml1xQ0laViM2F563q_rGuZMHOQZ_IQB0HJlc/s400/P1030231.JPG" /></a>Chirashi Sushi. Basically seasoned rice with whatever you want mixed in it. It´s as easy as it is delicious. You cook the rice, then dress is with vineagar and sugar or with readymade Sushi-Seasoning (available at any asian supermarket). We fried two pieces of fresh salmon and then chopped it into smallest pieces, added green onions and peapods.<br />For the topping we took one egg, scrambled it up, added a tiny bit of salt and sugar and made a very thin omlette. Which, after it colled off, was rolled up and cut into very thin strips. Also on top of tis delicious dish went nori strips. Mako had those readymade at home but since they´re not available over here (why, oh why?)i usually cut my nori at home myself.<br />And that´s pretty much it. We had way too much and I would have loved to eat the whole bowl.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirBPpEboptqh8hVY_rX75JMP6QohKI-FBBCiwr1v10BpxBoD4RDHVVsTy4nXWUB0trTtA7qbkMHFedFAIky6Lb7ZVNA3e64k6PS16ZKvpjsJJM1deYS6Upl58OAdj-_xJSYE0ERHc509-4/s1600/P1030221.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 400px; FLOAT: left; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5575426177739205826" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirBPpEboptqh8hVY_rX75JMP6QohKI-FBBCiwr1v10BpxBoD4RDHVVsTy4nXWUB0trTtA7qbkMHFedFAIky6Lb7ZVNA3e64k6PS16ZKvpjsJJM1deYS6Upl58OAdj-_xJSYE0ERHc509-4/s400/P1030221.JPG" /></a>Next was Teriyaki Salmon. Very easy as well. We took a piece of fresh salmon (with skin) for each of us and fried it. No fat, mind you. Salmon is greasy enough by itself, really. We did use Japanese non-sticky-tinfoil in the pan, though. Something I really need!<br />After frying the fish until it was crispy from all sides, we poured some Soysauce into the pan, added sugar until it was sweet enough for our tastes (maybe one Tablespoon?), then some water. We should have added some sake as well but I don´t think we did. Did we add Mirin? Not sure, sorry.<br />Then we put the Salmon into the sauce and let it simmer until the sauce got thick and syrupy. Don´t forget to turn the fish around so that every side gets its share.</div><div></div><div>What else? </div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimR02FYfNFT9HSNeyRfS8E8nEgWIVQ39FWz-aJMPh_svUbSyo3YgBW5MHLqkY4YYGnuo5-Lf9NMGmnq_SAB7BkeRtBcwYKb52bTgm9Lofn7w0ylJtfyahQ8HqiBc7rfIJ0JOSVfh3-Ds_i/s1600/P1030227.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 400px; FLOAT: left; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5575428270984050098" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimR02FYfNFT9HSNeyRfS8E8nEgWIVQ39FWz-aJMPh_svUbSyo3YgBW5MHLqkY4YYGnuo5-Lf9NMGmnq_SAB7BkeRtBcwYKb52bTgm9Lofn7w0ylJtfyahQ8HqiBc7rfIJ0JOSVfh3-Ds_i/s400/P1030227.JPG" /></a>We cooked string beans. And then grinded some roasted sesame in one of those fantastic bowls that I keep forgetting the name of. Suribachi. That´s the name. I love them. I need one! </div><div>When the sesame was just a paste I added some misopaste until it was a very light, not too thick sauce. Together with the beans it makes a great salad. </div><div><br /><br /><br /><br /><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeXChYduFd_35ZZ43tfVJbFuh8uvBon8L9SWb7hOGQc0ntfyMTlYx9-yrm7AgMydY44W5Vh6p5sJTlfmLTR-Sq5I1SEl1hl5pN-EfNZ3j6XrGv3YkfNxsOxDmEzuc1NuKbU2wjXLbYdto9/s1600/P1030234.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 400px; FLOAT: left; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5575428118460860546" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeXChYduFd_35ZZ43tfVJbFuh8uvBon8L9SWb7hOGQc0ntfyMTlYx9-yrm7AgMydY44W5Vh6p5sJTlfmLTR-Sq5I1SEl1hl5pN-EfNZ3j6XrGv3YkfNxsOxDmEzuc1NuKbU2wjXLbYdto9/s400/P1030234.JPG" /></a>Mako had some selfmade Tofu prepared and we put some green onions and some katsuobushi (bonito flakes) on top. This eaten together with a little bit of soy sauce is gorgeous.</div><div><br /><br /><br /><br /><br /><br /><br /><br /><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwr5NqBD8FgeJy24JQ8duS6FvpV6wnpSRM6JJPT-cO4bfLchYE4Kd4uzf0bdbds9flQBE7yg-LDBofhLbdXMzYpvUQTMq9KzJnHD8_UyOOjoUfUjxoEkalOFWkxHVXGW5Oycbo07mlFmSB/s1600/P1030230.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 400px; FLOAT: left; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5575427924125381522" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwr5NqBD8FgeJy24JQ8duS6FvpV6wnpSRM6JJPT-cO4bfLchYE4Kd4uzf0bdbds9flQBE7yg-LDBofhLbdXMzYpvUQTMq9KzJnHD8_UyOOjoUfUjxoEkalOFWkxHVXGW5Oycbo07mlFmSB/s400/P1030230.JPG" /></a>We also had some tiny fishes that noone of us knew before, called smelt. Doesn´t sound too yummy, right? But they are. They´re only about the size of a small hand and very good. We shortly thought about what to do with them and then decided we´d salt some, rub the others with misopaste and just put them in the oven. </div><div>Two of them even had eggs inside. Mmmmh. We just put that in the oven as well. It kinda burned but even crispy it was good. A little soysauce and it´s perfect with a sip of Sake.</div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha-FMWyz28vjao0dLsDUFh1Gch-t0UC79-bE2H-QNSNlT1rlfQbQr_kuSt0B6jQl6rfUgXfyhqIYE_7eovZ-6DMEsq4BDuJL_nyfTB52p7gu0NLHxgsBXoZipBsSRH2KATDnv35jrPrDBB/s1600/P1030238.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 400px; FLOAT: left; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5575428668716348210" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha-FMWyz28vjao0dLsDUFh1Gch-t0UC79-bE2H-QNSNlT1rlfQbQr_kuSt0B6jQl6rfUgXfyhqIYE_7eovZ-6DMEsq4BDuJL_nyfTB52p7gu0NLHxgsBXoZipBsSRH2KATDnv35jrPrDBB/s400/P1030238.JPG" /></a>For dessert I made some purin, japanese custard pudding with caramel sauce. My sensei´s recipe. It´s very easy. I´ll post it here, soon. Unfortunately I tried out new molds to make them and since they were made of some kind of metal I guess I´d better reduce the temperature next time when I steam them. This time I got unwanted bubbles on the edges. But it was still good.</div><div><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg73eGNTiADi0YS_6LJZa3yPY-AcbYCY8EQC-iikgI4IsXIuoRhWlTDfG6dj5d9nNEEQ41YLq4aA679hMahR8nzEso7ku0jhkJrsY3hfw-aJM3W0NRYF50fkPI-vXzVdwIZ22Pq2ZZjMGqZ/s1600/P1030233.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 400px; FLOAT: left; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5575426663913603826" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg73eGNTiADi0YS_6LJZa3yPY-AcbYCY8EQC-iikgI4IsXIuoRhWlTDfG6dj5d9nNEEQ41YLq4aA679hMahR8nzEso7ku0jhkJrsY3hfw-aJM3W0NRYF50fkPI-vXzVdwIZ22Pq2ZZjMGqZ/s400/P1030233.JPG" /></a>Everything took us about two hours to make and it was so worth it. Everything was very yummy. Very! And since all of it can be eaten cold or lukewarm there´s no need to hurry. I´ll sure cook all of that again, just because it´s tasty and easy and I´m thinking that even for western tastes the Miso-fishies are still good.<br /><br /><br /><br /><br /><br /><br /><br />眞子、竜さん。超楽しかった! We´ll cook again sometime soon, right? </div><div>Now back to reading. And then some writing? </div><div>Anyways. I hope I´ll be back soon. </div></div></div></div></div></div></div>anna*http://www.blogger.com/profile/17111798205196090460noreply@blogger.com2tag:blogger.com,1999:blog-9095224121498081548.post-35936855383445583652010-12-28T03:08:00.001-08:002014-04-22T11:56:30.646-07:00Crispy Duck BreastInstead of studying like I should I´ll tell you what we had for dinner last night:<br />
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<img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUZiihkigWivDx-qWI4miNIdlWau1rxNwS8Faj0xTvYpaINqrMZbibhmDjuTUlV8UJOVeoo_Xb9I4vXLP3wb_nRZBPgXQmSyWns95BRK0ADmn0i3hJjzuPTu7dj8F48DBDQmBsqf1ozCfO/s400/DSC_3396.JPG" id="BLOGGER_PHOTO_ID_5555858749051386546" style="cursor: hand; display: block; height: 268px; margin: 0px auto 10px; text-align: center; width: 400px;" />Crispy Duck Breast<br />
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We wanted to make this for christmas but then we changed our plans and had my mom cook instead but we still had everything for it here and in the end we ate it on a regular monday which made the day still seem special. Nice.<br />
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2 Duck breasts</div>
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Potatoes</div>
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Chestnuts</div>
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Salt & Pepper</div>
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Butter</div>
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Cream (or a subsitute)</div>
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Water</div>
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First things first: Cut crosses in the chestnutpeel and put them in the oven at a very high temperature. I used 250°C and let them in for about half an hour (the oven was not preheated). Keep an eye on them, you don´t want them all hardened and burnt. Let them cool, then peel them. Set aside for later. ( I actually made them in the afternoon because peeling hot roasted chestnuts is only fun when you´re outside in the snow and your hands are frozen anyways...)</div>
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Cook the potatoes in water, don´t salt them. Once they´re halfway done you can start with the duck. </div>
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I used frozen duck breasts because they are cheaper so I guess if you don´t have the time to breed and raise, then shoot and prepare your own duck, any kind of store bought is fine. </div>
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I rinsed the blood off, dried them, them cleaned the skin from any remains of the feathers. </div>
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Then cut little diamonds into the fatty skin. Be careful not to cut into the meat. </div>
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(Why diamonds? Why not into the meat? Diamonds because they´re pretty... No really, the fat will melt and tighten when heated and unless you want the whole thing to curl up you better cut into it so that only the little diamonds will get smaller. And the meat will bleed out and loose precious meatjuice if cut.)</div>
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Preheat the oven to 180°C/ 350°F.</div>
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Now heat up a pan but no oil, fat, grease whatsoever. Once it´s hot, place the chicken breasts with the skinside down into it and let it fry for 5 minutes. You´ll be amazed how much fat gets out! Well, I sure was.<br />
Then turn around and fry (Deep fry, really. There´s so much fat!) the skinless side for 2 minutes.<br />
Now place the duck breasts into little tinfoil boats. Well, just make sure you wrap them into tinfoil so that only the skin looks out, everything else must be wrapped. This makes the skin extra crispy. </div>
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Put them into the oven for 10 Minutes then turn off the heat and let them sit inside the oven for another 5 Minutes. </div>
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Meanwhile: </div>
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I used the leftover fat from the pan for a extra good gravy. I just threw some spoonfulls of flour on it, mixed that well, then added cream (a fat reduced subsitute, really...) and then some water. Stir, add salt and pepper, let sit. </div>
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Get rid of the potato water. </div>
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Cut chestnuts. I cut them into four pieces each but go with how small you like them.</div>
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Dissolve butter in the pot you boiled the potatoes in. Add Sugar. I used about 50g butter(?) and 5 TS Sugar but it depends on how sweet you like it, on how many potatoes you have and on how strict your diet is, I guess.</div>
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Let sugar and butter melt together, when it starts to get brownish take it off the heat and throw potatoes and chestnuts in. Make sure every potato gets some sugarbutter.<br />
Take the ducks out of the oven and cut them into strips, bite size pieces, whatever you like.<br />
There´s gonna be quite some meatjuice inside the little tinfoil boats and I just added that into the gravy.<br />
Put on plate, serve to someone you like. Way too good to waste on people you don´t.</div>
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Looks long, is not. Took me about half an hour, maybe a little longer counting in the chestnuts.</div>
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Duckie breasts, all naked. Hehe...<br />
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Fat skin cut into diamonds.<br />
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Don´t they look great in the pan already? And see all that fat? I told you!</div>
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Wrapped in tinfoil.</div>
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Pretty chestnuts. My favorite winter-treat.<br />
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Caramel potatoes with chestnuts. Tastes as good as it sounds.<br />
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Super heavy gravy looking good in the pan.<br />
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The perfect color inside.</div>
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Anyone has any good recipes with chestnuts to share? I´d love to try...</div>
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anna*http://www.blogger.com/profile/17111798205196090460noreply@blogger.com1tag:blogger.com,1999:blog-9095224121498081548.post-85713083034577510292010-12-26T11:53:00.001-08:002010-12-28T14:20:44.048-08:00Chawan MushiHappy The-Day-After-Christmas, everyone. I hope you all had a good one.<br /><div><div><div><div><div><div><div><div><div>My Christmas was nice. And a few days before I had a Japanese day with my lovely friend Mako.</div><div>First we went out to lunch to a Japanese Restaurant called "Akari". I had the Teishoku menu, chicken katsu, which came with Miso soup, pickled veggies, rice and tea. </div><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5555094356896158930" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitcCmEOm03Zkond7cHF2LTZ0h0pLtQhj9FDHJ5bdltfweXxBQK-3eeP69-PzrCkZllOUxr6KqO6Gn_EfrUKootEohr6ustFh_Qpfy2qY6rVn-pnh15SnbHqJ7TK7AtTFe-fjldTq_UaSBQ/s400/SN853998.JPG" /> <div>It was really good. Mako had yakisakana (grilled fish) and that was good too. It was not cheap but still under 10€ each which I think is doable every now and then. </div><div>After that we went to Mako´s place. She and her husband live about a five min walk from where I used to live with my mother so going there was already fun and I even felt a bit nostalgic. </div><div>We had tea, cookies and then M proceeded to teach me how to make perfekt Chawan Mushi, a traditional japanese dish that I once tried to make and kinda failed. <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5555093995773154002" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7EdEAClQvimNVe-vl49Mct-NQIHF3NFY9qblXPaQMFDDe2dF17EZEfjJbIhyT_Nzv0iAy_AhlP3_5KR0fcQILmaDJT_WNrMvyTIv-3jnWrI6G36zVlFgNR8xld3W053X84rAeox1VQy3Z/s400/SN854021.JPG" /></div><div><strong>Ingrediences:</strong></div><div></div><br /><div>4 Eggs</div><div>about 500ml water</div><div>Dashi (japanese Bonito Soupstock)</div><div>Sugar</div><div>Soysauce</div><div></div><div>You can put in whatever you feel like, we went with:</div><div>Shitake Mushrooms</div><div>Prawns</div><div>fake crab meat</div><div>we also sprinkled Yuzu, a japanese citrus fruit and herbs called "Mitsuba" on it.</div><div></div><div></div><div>What did we do? Well, actually, Mako did. I just stood around, got in the way and tried to memorize everything.<br />Soak Shitake in water unless you can afford to buy fresh ones. Then let them simmer in a pot on low heat in soysauce and a bit of sugar. This, once again, is according to your tastes. It was a lot of fun to see Mako cook the same way I do, just throwing things in... </div><div>Stir the eggs together. </div><div>Bring the water to a boil and mix in the Dashi (which should be available at any asian supermarket. It´s pretty essential thing in the japanese kitchen). Mako also saltened the Dashi which seems like a good idea to me.<br />Once the water has cooled down add the eggs. It should still stay liquid, so the water can be warm but really not hot. Get off any foam you get. No bubbles allowed!<br />Take small bowls (unless you have proper cool Chawan Mushi Bowls), place whatever you want inside in. We had those yummy, yummy Shitake (mmmh), fake crab meat and Prawns. </div><div>Fill the bowls with the egg-Dashi-mixture. </div><div>Cover bowls with tinfoil. </div><div>Steam for 15 Minutes.</div><div>Eat & Enjoy. </div><div></div><div>Sounds easy, right? Well, the trick is, to get the royale like stuff to not get bubbly inside. When I tried I had a gazillion bubbles in it and even though it was tasty enough, the housewife that´s hiding inside me wasn´t satisfied at all. I guess, the trick is, how you steam it. I´m guessing some kind of device to keep the bowls above the water instead of putting it in helps. Here you can get chinese steaming baskets for cheap at asian supermarkets. Or you do it the fancy way and buy a pot with a steaming basket like the ones they have at IKEA. </div><div>Don´t let any water touch your food while steaming. That makes bubbles on the surface. Not altering the taste but stealing satisfaction.</div><div>I´ll be sure to try this at home very soon. It´s easy, doesn´t take a lot of time, and you can vary as much as you like. Add chicken, salmon (or any other fish), other veggies...</div><div>And I was told not to let the egg-Dashi-mixture get too watery or too eggy. Mmmhhh... Okay.<br /></div><div><strong>まこ、茶碗蒸しの作り方を教えてくれて本当にありがとうございました</strong>!</div><div></div><div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsIjPSpqSzvY-Ih47lDT49KkP_4J9bP9fY1vaAaDqi34V_z_lXD_iLMgz2W7dEwuPJEagdJ5PjfmWO5L4oCa6rDEWjZ8BKSXfnyVbhpR2rRnNJg1h9FR1eYzopBFop3V6mVWFju1e1IBb2/s1600/SN854008.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5555090504257412034" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsIjPSpqSzvY-Ih47lDT49KkP_4J9bP9fY1vaAaDqi34V_z_lXD_iLMgz2W7dEwuPJEagdJ5PjfmWO5L4oCa6rDEWjZ8BKSXfnyVbhpR2rRnNJg1h9FR1eYzopBFop3V6mVWFju1e1IBb2/s320/SN854008.JPG" /></a></div><br /><br /><br /><div><br /><br />Shitake simmering & being yummy!<br /><br /><br /></div><br /><br /><br /><div></div><div><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfPfMp8EA-Wrf5ndhqzpc_rEGuWn4BunJGZQAt91oEXb7PgFnXUEHA5Ut_lQQR0J95gwdnIR7CLQzH-llGeVkxKxv-oz2jp8z2UeAAJrBaqORpcBI7KI-MgEQ-d0OH9zrijEjvTTQVJXRV/s1600/SN854010.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5555091305204109618" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfPfMp8EA-Wrf5ndhqzpc_rEGuWn4BunJGZQAt91oEXb7PgFnXUEHA5Ut_lQQR0J95gwdnIR7CLQzH-llGeVkxKxv-oz2jp8z2UeAAJrBaqORpcBI7KI-MgEQ-d0OH9zrijEjvTTQVJXRV/s320/SN854010.JPG" /></a><br /></div><br /><br /><br /><div></div><br />Eggs being whisked.<br /><br /><div><br /><br /><br /><br /><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTdQu98u_l8QJCTD4W3M-E3TyixnvOmaLClWHCXSvEVuG2xGZEuktsMPpZ8dNt8zLhdM5VnYKsEvK93vSmDtWVrRiD_RVmXlc0a_AQmiUMGnIApdfvXE-amSLxYxqZHwSIKWIL1a_kLgW7/s1600/SN854003.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5555092139006369266" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTdQu98u_l8QJCTD4W3M-E3TyixnvOmaLClWHCXSvEVuG2xGZEuktsMPpZ8dNt8zLhdM5VnYKsEvK93vSmDtWVrRiD_RVmXlc0a_AQmiUMGnIApdfvXE-amSLxYxqZHwSIKWIL1a_kLgW7/s320/SN854003.JPG" /></a><br /></div><br /><br /><br /><div><br /></div><br /><br />Mitsuba. I haven´t seen it here so far but I´ll keep looking.<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga-H5xkiqb2t11cHjtQHbqn9v3nMDXV0YdttI4QMUgs2gdoSuqa4DEMrceDzEZLz9M8uiJGIzcj1Rl2sMR69iRWSkgrdJOywIYLs5IzeuRQk7w9PtePNY6kjzWgDWctiuX7ED3RC1cEGm2/s1600/SN854007.JPG"></a></div><br /><br /><br /><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBVelTZTptFQyb0Sj6wb3uSsHloiuNBl7Sesn-5HskYnRGT-ePrk0l1xOSmD8-dJ76dRxUdmqx91NVjP1zhsfidb3lELJFBTChwW56I3cfuKYF_pvMlhr6O0CWM6Qfo1tdhypYkoIzZVOU/s1600/SN854016.JPG"></a></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga-H5xkiqb2t11cHjtQHbqn9v3nMDXV0YdttI4QMUgs2gdoSuqa4DEMrceDzEZLz9M8uiJGIzcj1Rl2sMR69iRWSkgrdJOywIYLs5IzeuRQk7w9PtePNY6kjzWgDWctiuX7ED3RC1cEGm2/s1600/SN854007.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5555090801594848482" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga-H5xkiqb2t11cHjtQHbqn9v3nMDXV0YdttI4QMUgs2gdoSuqa4DEMrceDzEZLz9M8uiJGIzcj1Rl2sMR69iRWSkgrdJOywIYLs5IzeuRQk7w9PtePNY6kjzWgDWctiuX7ED3RC1cEGm2/s320/SN854007.JPG" /></a></div><br /><br /><br /><div><br /><br /></div><br />Eggs and fake crab meat. Yes, I am aware that this stuff is probably made out of fish heads or something but hey, it´s so good!<br /><br /><div></div><div><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMsJWgiWROYkpl3nLR2tvFXLCIxH8BUkE4Q_UHi_a4_zNieDiJavYkNwHIEnxXhIkco8muu3DgYjVENFFudolCb50HhrpZrnIeDm2GcRkZ4l3RxDkUvovrDabU1URpjQYtDt1mYrV1fiu5/s1600/SN854012.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5555091490607264082" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMsJWgiWROYkpl3nLR2tvFXLCIxH8BUkE4Q_UHi_a4_zNieDiJavYkNwHIEnxXhIkco8muu3DgYjVENFFudolCb50HhrpZrnIeDm2GcRkZ4l3RxDkUvovrDabU1URpjQYtDt1mYrV1fiu5/s320/SN854012.JPG" /></a><br /><br /></div><br /><br /><br /><div></div>Bowls halfway filled.<br /><br /><br /><div><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBVelTZTptFQyb0Sj6wb3uSsHloiuNBl7Sesn-5HskYnRGT-ePrk0l1xOSmD8-dJ76dRxUdmqx91NVjP1zhsfidb3lELJFBTChwW56I3cfuKYF_pvMlhr6O0CWM6Qfo1tdhypYkoIzZVOU/s1600/SN854016.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5555091698461255026" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBVelTZTptFQyb0Sj6wb3uSsHloiuNBl7Sesn-5HskYnRGT-ePrk0l1xOSmD8-dJ76dRxUdmqx91NVjP1zhsfidb3lELJFBTChwW56I3cfuKYF_pvMlhr6O0CWM6Qfo1tdhypYkoIzZVOU/s320/SN854016.JPG" /></a></div><br /><br /><div></div><br /><br /><div></div>Bowls filled.<br /><br /><div></div><br /><br /><div></div><br /><br /><div></div><br /><br /><div></div><br /><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga-H5xkiqb2t11cHjtQHbqn9v3nMDXV0YdttI4QMUgs2gdoSuqa4DEMrceDzEZLz9M8uiJGIzcj1Rl2sMR69iRWSkgrdJOywIYLs5IzeuRQk7w9PtePNY6kjzWgDWctiuX7ED3RC1cEGm2/s1600/SN854007.JPG"></a></div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioif6vcB6-HWjB6TXQJ9oQ_TVJhUz8dMPPbfFXIdsImG9kDLegUiJy9IkjFYpcES2J6jXxPu2NOfKkuHwd0fYIY5RBqRl3DlUSPacUflghl4hcgv7UZxRE0WO20fyfDYUttLvHQtqAzF5c/s1600/SN854019.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5555091935652291058" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioif6vcB6-HWjB6TXQJ9oQ_TVJhUz8dMPPbfFXIdsImG9kDLegUiJy9IkjFYpcES2J6jXxPu2NOfKkuHwd0fYIY5RBqRl3DlUSPacUflghl4hcgv7UZxRE0WO20fyfDYUttLvHQtqAzF5c/s320/SN854019.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga-H5xkiqb2t11cHjtQHbqn9v3nMDXV0YdttI4QMUgs2gdoSuqa4DEMrceDzEZLz9M8uiJGIzcj1Rl2sMR69iRWSkgrdJOywIYLs5IzeuRQk7w9PtePNY6kjzWgDWctiuX7ED3RC1cEGm2/s1600/SN854007.JPG"></a></div><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBVelTZTptFQyb0Sj6wb3uSsHloiuNBl7Sesn-5HskYnRGT-ePrk0l1xOSmD8-dJ76dRxUdmqx91NVjP1zhsfidb3lELJFBTChwW56I3cfuKYF_pvMlhr6O0CWM6Qfo1tdhypYkoIzZVOU/s1600/SN854016.JPG"></a></div><br /><br /><div>The one perfect, non-bubbly bowl we got. And we forgot mitsuba and yuzu. :/<br /><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga-H5xkiqb2t11cHjtQHbqn9v3nMDXV0YdttI4QMUgs2gdoSuqa4DEMrceDzEZLz9M8uiJGIzcj1Rl2sMR69iRWSkgrdJOywIYLs5IzeuRQk7w9PtePNY6kjzWgDWctiuX7ED3RC1cEGm2/s1600/SN854007.JPG"></a></div></div><div></div><div></div><div></div><div></div><div></div><div>Excuse the rather crappy pics, I had to take the small camera instead of the DSLR... </div><div>I hope I can make another post while I´m off because, hey, it´s the holidays, right? Food galore!! I´ll try my best.^^ </div></div></div></div></div></div></div></div>anna*http://www.blogger.com/profile/17111798205196090460noreply@blogger.com1tag:blogger.com,1999:blog-9095224121498081548.post-92109722677674637772010-12-12T09:26:00.000-08:002010-12-14T00:16:09.050-08:00Chicken Stew / HühnerfrikasseeRemember the <a href="http://mypornisfood.blogspot.com/2010/10/chickenbroth-huhnerbruhe.html">chickenbroth</a> I made? Well, here´s what I did with the chicken the day after: <div><div><br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5549885768460766690" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJBkg0IEzmGG51zw-oBM2qZ2Jd71k15CkiRY2fs1AfNruIsymAvpeV_2sjF7b0xXVyEizHn-7FSh6bpgftCZVzMA_46lK0p1X_f62hKNr0flwt1F6TeI1CzKqy9sqmX5oji0e8wk598pB2/s400/DSC_3103.JPG" /><strong>Ingrediences</strong>: </div><br /><div>cooked chicken</div><div>peas</div><div>corn</div><div>chickenbroth</div><div>flour </div><div>butter </div><div>cream </div><br /><div><br />This is a traditional german dish called "Hühnerfrikasse", something I grew up loving because both my grandma and mother made this themselves and regularly. If you tell germans you`re making your own Hühnerfrikasse everyone stares at you in disbelief as if it was complicated. But if you´ve been reading this blog, you know by know that I´m not really in for complicated stuff so... It´s easy! </div><div>For the sauce or whatever you want to call it, the liquid part of this, we need a roux: But some butter in your pot, maybe a tablespoon or maybe a little more, let it melt. Then throw a big tablespoon of flour on it. Get the pot off the flame and mix well. It has to be a thick butter-flour-pulp. Now comes the part that`s a bit tricky: Keep the wirewhisk in your "good" hand (the one that you write with), have chickenbroth ready. Now stir the flour-pulp like mad and add a bit of the broth. Only stirring will prevent the flour from clotting and being gross. </div><div>Don´t use too much broth, you´ll still want your sauce to be kinda thick and you still have to add the cream. Which is what´s next: you add the cream. I usually substitute cream with something with less fat and less lactose (like the german creme fine)... Now leave it all on low heat and see whether you like the thickness and richness of it. Add broth or cream if needed.<br />This done you pretty much have your stew ready. Only little stuff left: </div><div>Cut the cooked chicken from the <a href="http://www.blogger.com/">chickenbroth</a> into small, bite-sized pieces, throw it in the sauce. (I kinda just rip my chicken apart. It adds to the thickness of the stew) Add as much peas and corn as you like and tadaaa! ready! </div><div>Well, okay, you still have to add salt and pepper if you want to get rid of the blandness. I also added some of my selfmade mustard this time and it fit perfectly.<br />You can eat this on rice, with noodles or like we did this time, with puff pastry cups (which are easily found in well stocked german supermarkets. We used to have them with Hühnerfrikasse for new years eve when we were kids so we kinda got nostalgic seeing them and had to have them).<br />Anybody has any good tips for this? Something new I haven´t tried yet? Suggestions are welcome.</div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj77a_5E-1ROA1ucMmRBSHGW4OtLAzVg28bm9qTEe1yACoY22xtGPOF1OifccTE_fdf24T4einF_p5IihOZVSaKzjTfza_WaxiKudseBiGrJeknMIGXHhdI5g7_85XlcTnYlfJ3TnLyYwVk/s1600/DSC_3098.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5549885235960445090" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj77a_5E-1ROA1ucMmRBSHGW4OtLAzVg28bm9qTEe1yACoY22xtGPOF1OifccTE_fdf24T4einF_p5IihOZVSaKzjTfza_WaxiKudseBiGrJeknMIGXHhdI5g7_85XlcTnYlfJ3TnLyYwVk/s320/DSC_3098.JPG" /></a><br /></div><br /><div>Mmmmh, chicken!<br /></div><br /><div><br /><br /></div><br /><div></div><br /><div><br /></div><br /><div><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtyl81QSSvTdGZm5_0rWvOqfgmQyShsaP9LEtW2lmwd8avAWC-7VxxZNadvRpnw8bzNEeZIGo6Y6kNXgjMEspjvF_S-PP9iSVouzuG3gSFIzX4TcgM-oa2gXVA0EQ_pRtAKEifyltDy0sB/s1600/DSC_3099.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5549863406656195090" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtyl81QSSvTdGZm5_0rWvOqfgmQyShsaP9LEtW2lmwd8avAWC-7VxxZNadvRpnw8bzNEeZIGo6Y6kNXgjMEspjvF_S-PP9iSVouzuG3gSFIzX4TcgM-oa2gXVA0EQ_pRtAKEifyltDy0sB/s320/DSC_3099.JPG" /></a></div></div><br /><div><br /><br /></div><br /><div></div>puff pastry thingies.<br /><div><br /><br /></div><br /><div><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtyl81QSSvTdGZm5_0rWvOqfgmQyShsaP9LEtW2lmwd8avAWC-7VxxZNadvRpnw8bzNEeZIGo6Y6kNXgjMEspjvF_S-PP9iSVouzuG3gSFIzX4TcgM-oa2gXVA0EQ_pRtAKEifyltDy0sB/s1600/DSC_3099.JPG"></a></div></div><div><br /><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif0u-wwVk_mQ0-Ozuz8gJgMXMHG2iXuAgsu_7-RfOM6ZZ0ZEmeyzTnVnXPhGgK3anksxdc9b_JgTCKFSLt3MpQEZ43wY8meUhyphenhyphenywExK_0HEHRZuLnJHjQErRK_sBJ6eaFp5bwoRvxxngQb/s1600/DSC_3100.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5549883728894585266" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif0u-wwVk_mQ0-Ozuz8gJgMXMHG2iXuAgsu_7-RfOM6ZZ0ZEmeyzTnVnXPhGgK3anksxdc9b_JgTCKFSLt3MpQEZ43wY8meUhyphenhyphenywExK_0HEHRZuLnJHjQErRK_sBJ6eaFp5bwoRvxxngQb/s320/DSC_3100.JPG" /></a></div></div><br /><br /><br /><div><br /></div>With their tops off and ready to be filled.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtyl81QSSvTdGZm5_0rWvOqfgmQyShsaP9LEtW2lmwd8avAWC-7VxxZNadvRpnw8bzNEeZIGo6Y6kNXgjMEspjvF_S-PP9iSVouzuG3gSFIzX4TcgM-oa2gXVA0EQ_pRtAKEifyltDy0sB/s1600/DSC_3099.JPG"></a></div><br /><br /><div></div><br /><br /><div></div><br /><br /><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuDT1zKFcSkLPCBtX-RqlTkOon2Ku7oPK6uKX4r124-EH34P1uXN9pSPbx3pD5X1BZQ9HXH0WF6Q2OxWqtAUBczgy-UgwoF9MpZNuVHHwG7Wt2WX5OmYbLYntr4zFrLW4_oKCE1ik_ua51/s1600/DSC_3101.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5549884657811552610" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuDT1zKFcSkLPCBtX-RqlTkOon2Ku7oPK6uKX4r124-EH34P1uXN9pSPbx3pD5X1BZQ9HXH0WF6Q2OxWqtAUBczgy-UgwoF9MpZNuVHHwG7Wt2WX5OmYbLYntr4zFrLW4_oKCE1ik_ua51/s320/DSC_3101.JPG" /></a><br /><br /><br /></div><div>Stew looking good.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif0u-wwVk_mQ0-Ozuz8gJgMXMHG2iXuAgsu_7-RfOM6ZZ0ZEmeyzTnVnXPhGgK3anksxdc9b_JgTCKFSLt3MpQEZ43wY8meUhyphenhyphenywExK_0HEHRZuLnJHjQErRK_sBJ6eaFp5bwoRvxxngQb/s1600/DSC_3100.JPG"></a></div></div></div>anna*http://www.blogger.com/profile/17111798205196090460noreply@blogger.com3tag:blogger.com,1999:blog-9095224121498081548.post-80969401443798604572010-11-14T13:41:00.000-08:002010-11-14T14:40:06.286-08:00Nikujaga & GyouzaFinally some cooking again.<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5539534794672098402" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiAi9r3_ek7DmyjofZGx3QrxcjOdhPQLPpByacKsfRfEx4Pc1LybDXkdJkJbhYEfmfakdgSbfRSUZ8n2P7yg-0xG-p7rbbeLEtrV1A10yyKAvcjtO5ZT1Fzet55FIVtLkCODKOg_GBAnKd/s400/DSC_3247.JPG" /> <div>Ingrediences: </div><br /><div><strong>Nikujaga</strong> (Beef-Potato-Onion-Stew)</div><div>750g Potatoes </div><div>400g Onion</div><div>200g thinly cut Beef</div><div>Vegetable Oil</div><div>400ml Dashi </div><div>75ml Soysauce</div><div>3 TS Sugar</div><div>2 TS Mirin</div><div>1 TS Sake</div><div></div><div><strong>Gyouza</strong> (Potstickers)</div><div>"Japanese Style"</div><div>250g Groundbeef</div><div>Springonion</div><div>Soysauce</div><div>1/2 big Mushroom</div><div>Ginger</div><div>Corn</div><br /><div>"Korean Style"</div><div>250g Groundbeef</div><div>Springonion</div><div>1/2 big Mushroom</div><div>Kimchee</div><div></div><div>So I had lovely Gesa over last weekend. We hung out, watched silly stuff on Youtube, saw "The Good The Bad The Weird" (my sixth time), cooked and had an overall good time.<br />We made Nikujaga, one of my favorite japanese homecooking dishes ever. I´ve been told that you can get married for a good Nikujaga so... I´m trying.<br />I got this recipe from <a href="http://www.yutori.co.jp/en/about_harumi/index.html">Kurihara Harumi</a>`s book but everyone should know by now that I hardly ever follow instructions properly. I always use way more potatoes because I love the way they suck up the sweetness from the sauce. They´re even better the next day. It´s also pretty hard to get thinly cut beef around here so we usually use Gulash-Chops and cut them even smaller. I´m also pretty generous with the soysauce, the dashi and the sugar... </div><div></div><div>Here´s what you´re supposed to do: </div><div>Peel potatoes, wash them, get rid of the starch.</div><div>Peel onions, cut into 6 wedges each.</div><div>Cut meat into small pieces.</div><div>Heat up oil in a big pot, put in potatoes, then onions and beef. Fry for a few minutes.<br />Add Dashi, Soysauce, Sugar, Mirin and Sake (all of which is just NECESSARY for cooking japanese stuff and should be available at any respectable asian supermarket).</div><div>Get rid of the foam if any builds up. Let simmer until Potatoes are done. </div><div>Add more sugar or soysauce if wanted. Always remember: You have to like it, it´s yours, you decide. (Yeah, this is me trying to get everyone into wildstyle cooking again)</div><div>We usually eat Nikujaga on rice which is apparently not what the japanese do but... whatever. It´s good. </div><div>We also made Gyouza. This time I forgot to buy Cabbage and thought it would surely end up in epic fail but it didn´t. I just added tiny chopped mushrooms (well not that tiny but small enough), chopped springonion, a few tablespoons of (leftover) corn, and some grated ginger to the groundbeef, threw some soysauce on top, mixed well and put it in and it worked. </div><div>Gesa did pretty much the same with her ingrediences: ground beef, mushroom (her´s was smaller than mine), springonion and Kimchee. Tug in, done. Yes, it´s that easy. Well, you might have to practise folding a bit but that´s not hard, either. Gesa did it without folding, she just glued the Gyouza-thingies together with water.<br />Should I do a tutorial on how to fold Gyouza next time?<br />The folded dumplings go into a pan, get fried a little bit, the you pour water over them, put on a lid and let them steam. I usually let them fry some more after the water is all gone to get the underside of them crispy again. Because I like it. </div><div>And that´s it.<br />My only good note for this one is that if you keep ginger in the freezer it grates much easier than it does fresh. It peels really easy and you don´t have to fight the fibre-thingies that usually are a pain in the ass... <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCuxNo2-hZxVhV2KLiASIckCw6RsJihlUBRoctlAwp5bZOv0IO-dAe6jO3rs8hATGm2kQSDfyzIxjMzLJs9GRQe0kjF_ohrt6NKUZs4HMiOxxK_bTwJ_CO5VXeSZ8OKGj4vid1x-rp-ofK/s1600/DSC_3240.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5539531282541848050" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCuxNo2-hZxVhV2KLiASIckCw6RsJihlUBRoctlAwp5bZOv0IO-dAe6jO3rs8hATGm2kQSDfyzIxjMzLJs9GRQe0kjF_ohrt6NKUZs4HMiOxxK_bTwJ_CO5VXeSZ8OKGj4vid1x-rp-ofK/s320/DSC_3240.JPG" /></a></div><br /><div><br /><br />My gyouza filling.<br /><br /></div><br /><div><br /></div><br /><div><br /><br /><br /><div> </div><div> </div></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ81zg4Lyln5S-h6Y_c5_k3SWmi6Z7SUIQ9RH7sL2NK6Q_2ofq69RpgMURsa1k0sjL8sHfaoi1DHtVSqsUCdcixooXwlDQ-xCE6SlH_Nv-2eijudoGePQm6w1KhVo6u7fzGFtYP8oo3Dnm/s1600/DSC_3242.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5539532071237832274" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ81zg4Lyln5S-h6Y_c5_k3SWmi6Z7SUIQ9RH7sL2NK6Q_2ofq69RpgMURsa1k0sjL8sHfaoi1DHtVSqsUCdcixooXwlDQ-xCE6SlH_Nv-2eijudoGePQm6w1KhVo6u7fzGFtYP8oo3Dnm/s320/DSC_3242.JPG" /></a><br /><br /><br /></div><br /><div></div><br /><div>Gyouzawrappers. This time not homemade but bought.<br /><br /><br /></div><br /><div></div><div></div><div> </div><div><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF5elgVKHamnOdq711NPanI9Fdfk6d2GOMgCOtl_0OuWrkd5yjhJ9b070956qnBjstA4rBh-ozBXxZsLtBI1b408OJTWbJ1gHi9_jQs2357SmdroOdRk81XWfG38cjK6uT4yXQBExVxigO/s1600/DSC_3243.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5539531546563133106" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF5elgVKHamnOdq711NPanI9Fdfk6d2GOMgCOtl_0OuWrkd5yjhJ9b070956qnBjstA4rBh-ozBXxZsLtBI1b408OJTWbJ1gHi9_jQs2357SmdroOdRk81XWfG38cjK6uT4yXQBExVxigO/s320/DSC_3243.JPG" /></a></div><br /><div><br /><br /></div><br /><div></div>Gesas gyouza filling. Mmmhh, kimchee! Next time I´ll try Kochujang-Gyouza...<br /><div><br /><br /></div><br /><div></div><br /><div><br /> </div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUU1bNABGTUQPdgTO8MVKgi_VJpLDdX8XGDpJ7SLs0C_T6A9i9e8e6rG8j_zSzWjwb0KH1hEFk1eoSPRcewM-WSXhNpHtPQeTedWDCNJTNuqrlb3frYd47IsBnxah04HjfrL1IX8XB12rT/s1600/DSC_3244.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5539533045236727202" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUU1bNABGTUQPdgTO8MVKgi_VJpLDdX8XGDpJ7SLs0C_T6A9i9e8e6rG8j_zSzWjwb0KH1hEFk1eoSPRcewM-WSXhNpHtPQeTedWDCNJTNuqrlb3frYd47IsBnxah04HjfrL1IX8XB12rT/s320/DSC_3244.JPG" /></a></div><br /><br /><br /><br />Ready to be fried and steamed. Gesa´s to the left, unfolded, mine to the right.<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><p></p><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixhrz4fLQ__loyflCjpmbNtsxBixhBulZhT1vy2TkNdv-7ZLRdRbjl3BmIaCelFQFsE1qxFzpPlXbfcfXwGAKMX0SAJ0igtI0BgnrMW2AqSJwQjoLb9ubqLwH7dVxla0Mk5P2-MQ8Wr20l/s1600/DSC_3249.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5539534238316885586" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixhrz4fLQ__loyflCjpmbNtsxBixhBulZhT1vy2TkNdv-7ZLRdRbjl3BmIaCelFQFsE1qxFzpPlXbfcfXwGAKMX0SAJ0igtI0BgnrMW2AqSJwQjoLb9ubqLwH7dVxla0Mk5P2-MQ8Wr20l/s320/DSC_3249.JPG" /></a><br /><br /><br /><p></p><br />We had grated daikon, soysauce and soysauce with lemonjuice to go with it. And Takuwan, yellow pickled radish, a korean speciality. Very good!<br /><br /><br /><p></p><p></p><p> </p><p><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-j1P5lg71w_yWW20oGNVsGVsCWUQdyTnq0GfULYgu8B8GlvZi1fbDk9_TIPUNn4U0zLjy9zOJ8K1oCCc18d4utI8fXZ68wESAKO3j_6F6rZTvSyJiFub8Qt9ithezGnnXdbZv3QcY4G9A/s1600/DSC_3252.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5539533860098145154" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-j1P5lg71w_yWW20oGNVsGVsCWUQdyTnq0GfULYgu8B8GlvZi1fbDk9_TIPUNn4U0zLjy9zOJ8K1oCCc18d4utI8fXZ68wESAKO3j_6F6rZTvSyJiFub8Qt9ithezGnnXdbZv3QcY4G9A/s320/DSC_3252.JPG" /></a></p><br /><br /><br /><br /><p></p><br />Fried and all. I didn´t manage to get them out of the pan prettily so this is the best pic I could do.<br /><br /><br /><p></p><br /><br /><br /><br /><p></p><p></p><br /><p><br /><br /><br />So Gesa: anytime again. It was delicious and fun. We´ll try baking next, right? Yay!<br /></p>anna*http://www.blogger.com/profile/17111798205196090460noreply@blogger.com1tag:blogger.com,1999:blog-9095224121498081548.post-77109889768816088532010-11-11T04:04:00.000-08:002010-11-11T10:23:22.607-08:00Cheese & MustardIt sounds so complicated and yet...<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5538357638239380322" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcNZwLgVVHSU_9Cr5z9Lm2eFBDcp6mstnGMo90Wny2eSPcS0hiEgcFIzkk_zirrixZzGq5vghXqRuorRsdHe-TPhwtApeH48TfriMb9JKXOBgAAOrwJOS04UNxDa2-JdrFsCFKjovEqTjn/s400/DSC_3116.JPG" />Ingrediences<br />Paneer Cheese:<br />1 liter Milk<br />4 TS Vinegar<br /><br />Sweet Mustard:<br />100gr Mustardseeds<br />10gr Salt<br />50gr Sugar<br />60gr Vinegar<br />40gr Water<br /><br />See, not many ingrediences, right? Usually that means it´s easy. And it is!<br />I hereby admit to being obsessed with cheesemaking! Yes, I can´t deny it. Any documentary about cheesemaking on TV, I´m glued to the screen. No clue why but I´d love to make cheese myself. This is the best I can do at home so...<br />For <strong>the Cheese</strong> bring the milk to boil. As soon as the milk starts coming up, add the vinegar and take it off the range. let it stand there for a few minutes. The whey should seperate itself from what it to become our cheese. Pour it all into a clean cloth or use a self made <a href="http://mypornisfood.blogspot.com/2010/09/how-to-make-tofuwie-macht-man-tofu.html">"tofu press" like mine</a>. Basically you need to get rid of the whey and kinda press the rest into a shape. The harder you press, the firmer the cheese will be in the end. You can pour it into a cloth, tie the four ends together and just let the cheese hang there overnight, maybe over your kitchen sink or the bathtub. You´ll have a lovely cheeseball in the end.<br />I let mine sit there for about four hours and it was so firm that it could be cut. You can, of course, go with whatever you like and just use it immediately as creamcheese or something. <div><div><div><div>Yeah, that´s it. Easy, right? </div><div><strong>The Mustard</strong> is just as easy, just takes more time. This recipe is for Sweet Mustard, hence the sugar. You grind the mustard seeds as fine as you like. Traditionally sweet mustard still has some intact seeds in it so I didn´t really pulverize it. This done you bring the water to a boil and pour it over the mustard...stuff. Let it cool for about 5 Minutes (yes, it´s okay to stir and mix it). Add the rest, mix well, put in a glas, let it rest in the fridge for at least two weeks. </div><div>Careful, it´s very hot at first and gets milder with age. I also found that it smells of vinegar but doesn´t taste much like it. Oh, and I used Apple Binegar because I like that best. My lovely tandem partner M`s husband even tasted the apple. Wow.(And they both said they liked it...) </div><div>And again: easy. I wanted to make fig mustard and apple mustard with it but didn´t have the time yet. And now it´s almost used up already because it´s good. I guess I´ll have to make more. Betting this´ll make good christmas gifts.<br /><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcLmN79Z21O0Zu6uIiHiYthQLPztbLQ8D3scwy8_BBaBd6jL9jrxx6dXNmjYAVA5OBGluune6jT1G0Z89XQg8iFBMhh1KzVSfhyaHrDpS0JkTcACZxm1KDGZ7pqh6cbQOoZ8SK53Cvprdj/s1600/DSC_3110.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5538357449900244114" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcLmN79Z21O0Zu6uIiHiYthQLPztbLQ8D3scwy8_BBaBd6jL9jrxx6dXNmjYAVA5OBGluune6jT1G0Z89XQg8iFBMhh1KzVSfhyaHrDpS0JkTcACZxm1KDGZ7pqh6cbQOoZ8SK53Cvprdj/s320/DSC_3110.JPG" /></a><br /></div><br /><div></div><br /><div><br /></div>Milk minus whey plus vinegar in my "tofu press".<br /><div></div><br /><div><br /></div><br /><div></div></div><br /><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div><div><br /></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPzHL2LUH8B5Gglc5PqXUyrGMI_IsObnBWHJHE4ShM0lKYQ5q4kR5eVSFuqNzhZNjZYzVe_B1bWSpPW_rVc5hKnrCy-WRYq3VYgih4a3AVkyGn30DgvgJ3wUml7k96e78iQgqKAK5csuTx/s1600/DSC_3112.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5538357109970210834" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPzHL2LUH8B5Gglc5PqXUyrGMI_IsObnBWHJHE4ShM0lKYQ5q4kR5eVSFuqNzhZNjZYzVe_B1bWSpPW_rVc5hKnrCy-WRYq3VYgih4a3AVkyGn30DgvgJ3wUml7k96e78iQgqKAK5csuTx/s320/DSC_3112.JPG" /></a></div><br /><div><br /></div><br /><div></div><br /><div>Cheese is ready!<br /></div><br /><div></div><br /><div><br /></div><br /><div></div><br /><div><br /></div><br /><div>I have so much more stored here but uni eats my time and my soul so bear with me. I promise I´ll do my best to update more often. </div></div></div></div>anna*http://www.blogger.com/profile/17111798205196090460noreply@blogger.com2tag:blogger.com,1999:blog-9095224121498081548.post-75091179117130404952010-10-31T03:27:00.000-07:002010-10-31T03:57:23.622-07:00Halloween CupcakesHAPPY HALLOWEEN Everyone!!!<br />Long time no see! Sorry about that, but University & work keep me pretty busy. I´m cooking and all but lack the time to post. I promise this`ll get better.<br />Today I am going to have a little halloween fun with some friends and this is what I´ll bring:<br /><br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5534160079956640786" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjocgpdiEd9YDbloQTYz379w6p-Rw_XQLx2gzNVLFtaILCeynHe4_SWu3fk1kc3zUqeXQc0bUvaK6evyRnX8QzKcQgIOt6R83S_ouDVHD1qC0au9hGfImSErXepDE7f8bE4e152GFfY7_m_/s400/DSC_3159.JPG" />It´s Martha Steward`s White Sheet Cake made into bright orange minicupcakes.<br /><strong>Ingrediences</strong>:<br />Cupcakes:<br />1 1/2 Cups Butter (roomtemperature)<br />3 Cups Flour<br />2 ts Baking Powder<br />1 ts Salt<br />2 1/4 Cups Sugar<br />1/2 ts Vanilla extract<br />1 Cup Milk<br />8 Eggwhites<br /><br />Frosting:<br />80g Creamcheese<br />60g Butter<br />2 Cups confectioners sugar<br /><br />Since it´s Martha Steward`s go <a href="http://www.marthastewart.com/recipe/ultimate-white-sheet-cake">here</a> for instructions. It´s real easy, though. The frosting recipe I found at <a href="http://www.all-about-cupcakes.com/cream-cheese-frosting.html">all-about-cupcakes.com</a>, really easy as well.<br /><div>I used Wilson`s frosting colors and liked them. The orange works great in the cupcakes. I tried to make black cupcakes before this but they ended up looking grey and dead and not in a good way. I also bought the little sugar bats and pumpkins, before anyone asks me whether I made those myself.</div><div>Apart from coloring Martha´s recipe and misusing it for minicupcakes instead of making "a festive flag cake" I also added lemon flavor for a little twist (which would have been better with black cupcakes, though...). Not real lemons, just flavor since I´m allergic. And this time I only used half the recipe because I don´t need a gazillion minicupcakes. Works great. And they´re so tiny and cute. Just one bite. I love minicupcakes. </div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZcVojMjQv9fV32KFLuIOwVpB05-USzIam5hyJIMPTI3DEheX3ig9wF8ZN37BL4f17tbb_dYsQNqldYyVomi6aITrmqi4hHw7RM0jBlZ7mfPOc638wNjIsOBhUKw5ImRyLEor-Tkdohi31/s1600/DSC_3135.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5534160589324757618" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZcVojMjQv9fV32KFLuIOwVpB05-USzIam5hyJIMPTI3DEheX3ig9wF8ZN37BL4f17tbb_dYsQNqldYyVomi6aITrmqi4hHw7RM0jBlZ7mfPOc638wNjIsOBhUKw5ImRyLEor-Tkdohi31/s320/DSC_3135.JPG" /></a></div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div>The dough in my bowl.<br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhF3NMtoNCjrvLQNJ9x0HyHZ2jR8mV_XNcNYbLghLohLaY8-Xud84-_WoNYU-I5A0_2AM5ekNI03lJwteeWp2AzJMK89kVPXAt-LX5fcAmDnreTVT-TExZRr5lVR7lIT4QxqABy7QHi6eN/s1600/DSC_3138.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 214px; FLOAT: left; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5534161028309808290" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhF3NMtoNCjrvLQNJ9x0HyHZ2jR8mV_XNcNYbLghLohLaY8-Xud84-_WoNYU-I5A0_2AM5ekNI03lJwteeWp2AzJMK89kVPXAt-LX5fcAmDnreTVT-TExZRr5lVR7lIT4QxqABy7QHi6eN/s320/DSC_3138.JPG" /></a><br /><br /><br /><br /></div><div></div><div>Before baking.<br /><br /><br /><br /></div><div></div><div><br /><br /></div><div></div><div><br /><br /></div><div></div><div><br /><br /></div><div></div><div><br /><br /><br /></div><br /><div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaV-PWItLN5K2T_nHOvt0GS31gXYq-uVEF8A5sHDBLfSXFFJ5hf0W73S6NAcGgMixlcYG2vbX0YAwQPjuVpTREofVpW1pYAusE4iiH0dma6w1399aNOH85U52uCKmPY1r9UbR4ot3iH1_z/s1600/DSC_3157.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5534160333290541170" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaV-PWItLN5K2T_nHOvt0GS31gXYq-uVEF8A5sHDBLfSXFFJ5hf0W73S6NAcGgMixlcYG2vbX0YAwQPjuVpTREofVpW1pYAusE4iiH0dma6w1399aNOH85U52uCKmPY1r9UbR4ot3iH1_z/s320/DSC_3157.JPG" /></a><br /><br /></div><div></div><div><br /><br /></div><div></div><div><br />A pile of minicupcakes.<br /></div><div></div><div><br /><br /></div><div></div><div><br /></div><div></div><div><br /><br /><br />What did everyone else make for Halloween? I´d love to see...<br /></div><div></div><div>No german this time. I think I´ll let that be completely. Anyone against that? Opinions welcome! </div>anna*http://www.blogger.com/profile/17111798205196090460noreply@blogger.com4tag:blogger.com,1999:blog-9095224121498081548.post-49383601971432938432010-10-14T03:12:00.000-07:002010-11-20T10:52:52.455-08:00Chickenbroth / HühnerbrüheIt´s so easy and hardly any work... I should do this more often.<br /><div><div><div><div><div>Das ist so einfach und kaum Arbeit... Ich sollte das öfter machen. <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5527866335769378210" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUcai2RYcxPjLTMMxMuoPoIHKaRibYi1npZ6vCu_pmdndQJFUsOGixUCFkUtxnRUJxzRRBTj7tPkWRo6JObk-YwR9b4iwvIELNBe9MpiS0Wo0gVCc4055wrqGTTJcW6aSFlJF0xH57OLJ6/s400/DSC_3085.JPG" /><br /><strong>Ingrediences</strong>: </div><div>Chicken parts</div><div>A carrot or two</div><div>Leek</div><div>Parsleyroot</div><div>Parsley</div><div>Celery</div><div>Onion</div><div>A bay leaf</div><div>Some salt</div><div>Water</div><div><br /></div><div></div><div>Basically, you put all of that in a big pot and boil gently for about two hours. I cut it into smaller pieces first but that´s not a must.</div><div>Here are some of the things you can do: </div><div>- You can use a whole chicken or just parts. (I took a chickenbreast with skin because all the fat is in the skin and fat gives taste. I also wanted the meat because I made a lovely stew with it (more later))</div><div>- Add more spices like cloves (which I hate) or anything else you´d like.</div><div>- Add different veggies. This time I had some cauliflower in it. </div><div>- If you leave the chicken out completely you´ll end up with... Right: Vegetablebroth.</div><div>- Use as much water as you like. More water means: more stuff in to give taste. My mother and grandmother used to cook a whole chicken in a huge pot... But they had large families to feed.</div><div>- Use skinned chicken if you think all fat is bad.</div><div>- Cook it without the salt first and add that in the end according to taste (that´s what I do)</div><div>- Make icecubes from any leftover broth and use it when you cook later.</div><div>In the end: yes, stuff you buy is probably cheaper. It´s probably much easier if you use the grained stuff. But is it better? No! Making your own broth makes you feel incredibly accomplished and it tastes much better. You also know what´s in it. So:go!</div><div><br /></div><div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2tSjZhHmN7LLyTQf7ENAXnf309gPKcVJ3efTJ4tHFvjWfw0QtIxIozVedQNgSaNKXksSTHPLLm9gEWwFsWDZRMKMaU3tWiT27OCvaH8Wy0nfUm5Vph9CmIwq616bepFTliXX6mrYI-gB-/s1600/DSC_3075.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5527864837807931554" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2tSjZhHmN7LLyTQf7ENAXnf309gPKcVJ3efTJ4tHFvjWfw0QtIxIozVedQNgSaNKXksSTHPLLm9gEWwFsWDZRMKMaU3tWiT27OCvaH8Wy0nfUm5Vph9CmIwq616bepFTliXX6mrYI-gB-/s320/DSC_3075.JPG" /></a><br /><br /></div><div></div><div>Chickenbreast!<br />Hühnerbrust!<br /><br /><br /></div><div></div><div><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAQVMyfKjd9KzUoMDWZYaspe_DkBH94EVEAI5RNLRDA4OTySLEgR4Ec5zLV7CP02lkcoOCWKArT1TvIcqsnoB96P445C-vaPLKRey4C7zg1R9o82706tekYTKmCPr_ajWjn5zhJ-McPqQP/s1600/DSC_3076.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5527865370324893250" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAQVMyfKjd9KzUoMDWZYaspe_DkBH94EVEAI5RNLRDA4OTySLEgR4Ec5zLV7CP02lkcoOCWKArT1TvIcqsnoB96P445C-vaPLKRey4C7zg1R9o82706tekYTKmCPr_ajWjn5zhJ-McPqQP/s320/DSC_3076.JPG" /></a></div><div><br /><br /></div><div>The greens.</div><div>Das Suppengrün.<br /><br /></div><div></div><div><br /><br /><br /><br /></div><div></div><div><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1EhJk7gcwDK4w_0NXHDRfqp8q9VKAnYOaVFrcagTi0d5K-UFbnutlkzgvZrOWPlYaIezWEPw3pcg97jqAQ4KWPO0DzqkPFnrx0xKG1cWDgHWRsKt4IWMoRjGbQfxJfWEsIp_DQv9-HYgv/s1600/DSC_3078.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5527865657964683970" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1EhJk7gcwDK4w_0NXHDRfqp8q9VKAnYOaVFrcagTi0d5K-UFbnutlkzgvZrOWPlYaIezWEPw3pcg97jqAQ4KWPO0DzqkPFnrx0xKG1cWDgHWRsKt4IWMoRjGbQfxJfWEsIp_DQv9-HYgv/s320/DSC_3078.JPG" /></a><br /><br /><br /><br />Everything in the pot.</div><div>Alles im Topf.</div><div></div><div><br /><br /><br /><br /></div><div></div><div><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqVZ3Y8A_yIEDt1D8t5v7MfmszF8nEYXEtGsORTSMiibpvRp27bF2yj2fvkYCbmSjJgIHniMNk_UWFOCAYkJxIeCmME7QnpWBEFJpcs51FMHBC7r8xOJeEgQhn0g-N-f8AvDqoHrXKUdnZ/s1600/DSC_3083.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5527865865763222018" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqVZ3Y8A_yIEDt1D8t5v7MfmszF8nEYXEtGsORTSMiibpvRp27bF2yj2fvkYCbmSjJgIHniMNk_UWFOCAYkJxIeCmME7QnpWBEFJpcs51FMHBC7r8xOJeEgQhn0g-N-f8AvDqoHrXKUdnZ/s320/DSC_3083.JPG" /></a></div><div></div><div><br /><br /></div><div></div><div>Everything cooked. See how much water vanished?<br />Alles gekocht. Man schaue, wieviel von dem Wasser verschwunden ist.<br /><br /><br /></div><div></div><div><br /><br /></div><div></div><div><br /><br /><strong>Zutaten</strong>: </div><div>Hühnerteile</div><div>Eine Karrotte oder zwei</div><div>Lauch</div><div>Petersilienwurzel</div><div>Petersilie</div><div>Sellerie</div><div>Zwiebel</div><div>Ein Lorbeerblatt</div><div>Etwas Salz</div><div>Wasser</div><div><br />Im Grunde genommen packt man einfach alles in einen großen Topf und lässt es für ca. zwei Stunden köcheln. Ich hab alles in kleinere Stücke geschnitten, aber das ist kein Muss.</div><div>Hier sind einige der Dinge die man machen kann: </div><div>- Ein ganzes Huhn verwenden, oder auch nur Hühnerteile.</div><div>Ich habe eine Hühnerbrust mit Haut genommen weil all das Fett in der Haut ist und Fett gibt Geschmeck. Ich wollte außerdem das Fleisch weil ich damit lecker Hühnerfrikassee gemacht habe. </div><div>- Andere Gewürze zusätzlich verwenden, z.B. Nelken (die ich hasse) oder was man sonst so mag.</div><div>- Andere Gemüse dazu nehmen. Ich hatte dieses Mal noch Blumenkohl dabei. </div><div>- Wenn man das Huhn komplett rauslässt, hat man am Ende... Richtig:Gemüsebrühe.</div><div>- Soviel Wasser verwenden wie man mag. Mehr Wasser bedeutet: Mehr Zeug rein zum Geschmack geben. Meine Mutter und Großmutter haben immer ein ganzes Huhn in einem Riesentopf gemacht... Aber die hatten auch große Familien zu füttern. </div><div>- Hautloses Huhn verwenden wenn man meint, alles Fett sei schlecht.</div><div>- Zuerst ohne Salz kochen und dann am Ende je nach Geschmack hinzufügen (das mache ich in der Regel).</div><div>- Die Restbrühe als Einswürfel einfrieren und verwenden wenn man sie später mal braucht. </div><div>Am Ende: Ja, das Zeug, das man kaufen kann, ist vermutlich billiger. Es ist vermutlich einfacher, wenn man Brühwürfel o.ä. verwendet. Aber ist es besser? Nein! Wenn man seine eigene Brühe macht, fühlt man sich, als hätte man etwas geleistet und sie schmeckt einfach viel besser. Und man weiß was drin ist. Also: los! </div></div></div></div></div>anna*http://www.blogger.com/profile/17111798205196090460noreply@blogger.com2tag:blogger.com,1999:blog-9095224121498081548.post-63890991125152553512010-10-06T03:46:00.001-07:002010-10-07T02:23:46.419-07:00cornbreadi baked. again.<br /><div><div><div><div><div><div><div><div>ich hab gebacken. schon wieder. </div><div><br /></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5525231709593788098" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEYP-PAi08FCKcn36Niralj5V8qT_d6toqeuho2T_FByeZofbP2YhOyUoml8Echmwdtw6GIDYGzr-xc30yeV4m1C_s8zHMmZBPZms586_p3AlyoDIXoieZtaOiIDKweLtTwjcwLrN7D4iF/s400/DSC_3065.JPG" /> <div></div>Ingrediences:<br /><div>150g cornmeal</div><div>150g polenta</div><div>150g wheatflour</div><div>125ml milk</div><div>60g Butter</div><div>2 eggs</div><div>4 TS sugar</div><div>1 TS Bakingsoda</div><div></div><div> </div><div>Basically the recipe I had said "just pour it all together". I mixed the different flours first, added the bakingsoda and the sugar. Then the butter and milk. I kept stirring and it looked real crumpy and I was starting to panic because how the hell was that supposed to become a smooth and yummy bread dough and.... then I realized I still had to add the eggs.<br />Eggs added it became a dream dough. Not as thick and rubbery as real bread dough, more like cookie dough. I had to stir it for quite a while because I used cold butter instead of making it easy for myself and using it at roomtemperature (which unfortunately means I´d have to think about what I want to do beforehand and it seems I´m pretty much incapable of doing that), the butter had to be mixed in well. So if you make this: butter at roomtemperature. Much easier.</div><div>The bread needs to stay in a 180°C oven for about 25mins. But careful: don´t bake it too long it´ll get dry pretty easily.<br />If you leave out or reduce the sugar this bread pretty much screams spinach-filling or cheese crust...<br />We wanted to eat this yummy, yummy cornbread with some pasta with a zucchini creamcheese sauce but we rediscovered the corn on the cob I bought on saturday, sitting there, wanting to be eaten and not getting better so we kinda had a corn fest. </div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcGjxpcprnkwi32-214XfG4TnLNceNywSfrg-SPu0VTvavIzCcuFjZfOUDvLsKxUVa2uajj1g6Vii1CcVOk75ythFfLTOjuumzw6SB51q0Psw7i9CVB37DoxoRkWdmJ4jbrqJ6cGvE2R19/s1600/DSC_3057.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5525226007710085746" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcGjxpcprnkwi32-214XfG4TnLNceNywSfrg-SPu0VTvavIzCcuFjZfOUDvLsKxUVa2uajj1g6Vii1CcVOk75ythFfLTOjuumzw6SB51q0Psw7i9CVB37DoxoRkWdmJ4jbrqJ6cGvE2R19/s320/DSC_3057.JPG" /></a><br /><br /><br /></div><div>Sugar, bakingsoda and butter looking pretty on the flour.<br />Zucker, Backpulver und Butter hübsch anzusehen auf dem Mehl.<br /><br /></div><br /><br /><div><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUYB-Qkz-ILQV7v2UOOUJ8haf612ZmHwtvlTPjTtrAl3BgNz7QJOM3liJ_u65QNXp1iAr4hKAW4tNwK-vOMiAcBPjPXLhWEXZO-jg_f6gylprrPnAZ4bb7VPVrFYaPfmKZl1CYwvMA78RA/s1600/DSC_3059.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5525226178184243794" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUYB-Qkz-ILQV7v2UOOUJ8haf612ZmHwtvlTPjTtrAl3BgNz7QJOM3liJ_u65QNXp1iAr4hKAW4tNwK-vOMiAcBPjPXLhWEXZO-jg_f6gylprrPnAZ4bb7VPVrFYaPfmKZl1CYwvMA78RA/s320/DSC_3059.JPG" /></a><br /><br /><br />The dough. See the white streak? Butter I couldn´t mix because it was too hard!<br />Der Teig. Der weiße Strich vorne? Das ist die Butter die zu hart war um sie zu vermischen.<br /></div><br /><br /><br /><div></div><div><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhpFxFKLEQcZahTu9r1LZxIsNGTpjiCFNmFi9_kMKMIoduCdzMZGUbprCvf7P9LjEtxqpDsFTQ0GjIfrZZPX_wgNWJG6ci6nosDLhJiTjNyRntcGT693Wq7hqXww5mqrGMOhvPENzqmPws/s1600/DSC_3062.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5525231415536227954" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhpFxFKLEQcZahTu9r1LZxIsNGTpjiCFNmFi9_kMKMIoduCdzMZGUbprCvf7P9LjEtxqpDsFTQ0GjIfrZZPX_wgNWJG6ci6nosDLhJiTjNyRntcGT693Wq7hqXww5mqrGMOhvPENzqmPws/s320/DSC_3062.JPG" /></a> </div><div></div><br /><div> </div><div>The Bread.<br />Das Brot.<br /></div></div><div><br /><br /><br /><div></div><div><br /><br /><br /> </div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE984MwjYosEdMb33SoB9OJJI438aNHeKgdm0-3nwhHZcwGk04QTf6rBt3_wre3S1FaYrJ67vWx4IIsCwZ_Mcxexh0T7qQ9QreB15kAgWScFJ-CMYRJooM2hLt5n5_iWQVqts6n9vtwWEH/s1600/DSC_3069.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5525226409429711218" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE984MwjYosEdMb33SoB9OJJI438aNHeKgdm0-3nwhHZcwGk04QTf6rBt3_wre3S1FaYrJ67vWx4IIsCwZ_Mcxexh0T7qQ9QreB15kAgWScFJ-CMYRJooM2hLt5n5_iWQVqts6n9vtwWEH/s320/DSC_3069.JPG" /></a></div><br /><br /><br /><div></div><div>Corn on the cob. My alltime favorite fall-food.</div><div>Maiskolben. Mein lieblings Herbst-Essen.</div><br /><br /><br /><div></div><br /><br /><br /><div></div><br /><br /><div></div><div></div><div></div><div></div><div>Zutaten: </div><div>150g Maismehl</div><div>150g Maisgries</div><div>150g Weizenmehl</div><div>125 ml Milch</div><div>60g Butter</div><div>2 Eier</div><div>4 TL Zucker</div><div>1 TL Backpulver</div><div></div><br /><div>In dem Rezept das ich hatte, stand im Grunde "einfach alles zusammenmischen". Ich hab die verschiedenen Mehle gemischt, dann das Backpulver und den Zucker dazu. Dann die Butter und die Milch. Ich hab weitergerührt und es sah wirklich krümelig aus und ich begann, in Panik zu geraten weil wie zur Hölle sollte das ein glatter, leckerer Brotteig werden und... dann ist mir aufgefallen, dass da noch die Eier fehlten. </div><div>Mit den Eiern drin wurde das ein Traumteig. Nicht wie echter Brotteig, so dick und gummirig, eher wie Cookie-Teig. Ich musste ihn für eine Weile rühren weil ich kalte Butter benutzt habe anstatt welche in Zimmertemperatur (was bedeuten würde, dass ich mir vorher darüber Gedanken machen müsste, was ich machen will und es scheint, dass ich dazu nicht in der Lage bin), die Butterstücke mussten ja verrührt werden. Also wenn man das macht: Butter in Zimmertemperatur. Macht es so viel leichter. </div><div>Das Brot muss für 25min in einen 180°C Ofen. Aber vorsicht: Nicht zu lange backen, es wird schnell trocken.<br />Wenn man den Zucker weglässt oder reduziert, schreit dieses Brot geradezu nach einer Spinat-Füllung oder einer Käsekruste... </div><div>Wir wollten dieses leckere, leckere Brot zu Pasta mit einer Zucchini-Frischkäse Sause essen aber wir haben die Maiskolben wiederentdeckt die ich am Samstag gekauft hatte und die gegessen werden wollten und nicht besser wurden also haben wir eine Art Mais-Fest gemacht. </div></div></div></div></div></div></div>anna*http://www.blogger.com/profile/17111798205196090460noreply@blogger.com2