Cooking, Baking and Everything

Freitag, 28. März 2008

Easter Cake and Easter Muffins

Easter Cake Bake 2 [March 31st, 2008] This year I decided to bake a classic sponge cake for Easter. When I was finished, I had one heart and six muffins made out of sponge cake. Typical for me ...

But since a heart-shaped cake is still a cake, I'm going to participate in Julia's Easter Cake Bake on A Slice of Cherry Pie again.

Sponge Cake and Sponge Muffins

Source: March 24th, 2008 by Sus
Categories: Baking, Sponge Cake, Muffin, Easter
Yields: 1 heart-shaped cake and 6 muffins



Sponge batter:
4Egg whites
4Egg yolks
4-5tablespoonsWarm water
2pck.Vanilla sugar
150gramWheat flour, fine
1teaspoonBaking powder
250gramWild berry mix, frozen (I wanted rasberries, but did not find them in my freezer.)
100mlWhipping cream
1pck.Whipped cream stabilizer (may be omitted)
Chocolate coating


Prehreat the oven to 200 degrees C (390 degrees F).

Whip the egg yolk with the water until frothy. Slowly add 2/3 of the sugar and the vanilla sugar. Continue whipping until the consistency is very creamy.

Beat the egg whites in another bowl until foamy. Add the sugar and beat until stiff peaks form. Add the egg white to the yolk without stirring.

Mix the baking powder with the flour and sift it on top of the egg mixture. Fold in everything carefully.

Grease the baking-tins (or silicones) and fill with the batter. Bake immediately for about 15 to 20 minutes. Do not open the oven door the first ten minutes, because the cake might collapse.

In the meantime put the frozen berries with the sugar into a small pot and simmer until soft. Purée with a mixer and strain through a sieve. Leave it until cool.

Remove the cake and the muffin from the oven and let cool on a cooling rack.

Cut them into halves horizontally with a sharp knife or with a string.

Whip the cream with the stabilizer and some sugar. Carefully mix with the berry sauce. Spread thickly on the lower halves of the cake and the muffins. Also spread some berry cream on the top halves, but not so much. Put the upper parts on the lower parts. Decorate with chocolate coating.


|Cooking, Baking and Everything|

Samstag, 1. März 2008

Flat ...

BreadBakingDay #7  [March 1st, 2008]This month was too short, although it has one day more than usual. I wanted to try at least one other flatbread, but again I didn't have the time. So I am going to present for the Bread Baking Day #7, which this time is graciously hosted by Petra of Chili und Ciabatta my chapati bread, which already took part in this meal. (Very clever of me: One meal, two events!)


Source: Anne Wilson: Classic Essential Bread and Buns
Typed 13.02.08 by Sus
Categories: Bread, Flatbread, India
Yields: 20 Pieces



1 cup = 250 ml
2 1/2cups Wholemeal spelt flour, fine
1cupWarm water
1/2cupWholemeal spelt flour, fine (additionally)
1teaspoonBlack sesame (Nigella)


Put flour and salt in large bowl, form a well. Add oil and water. Using a cooking spoon first and then the hands, incorporate the flour into the liquid ingredients to form a smooth dough.

Turn out onto a floured surface and kneed for 15 minutes, do not add more flour. Roll to smooth ball and let rise in a covered bowl for at least two hours (even over night if necessary).

Divide the dough into 20 equal parts and form each to a ball. Roll out each ball to a flat round cake. Cover each chapati with plastic foil and let rest while doing the others.

Heat a cast-iron pan very hot. Bake each chapati for one minute, then turn and bake for another minute until it is brown. With a folded dish towel press the edges of the chapati down to create air bubbles.

Sprinkle each chapati with black sesame and pile them in a clean dish towel to keep them warm and soft. Serve immediately. The go well with curries and vegetarian food.

Time: 40 minutes + 2 hours or more unattended time


- Because I do not have cast-iron pan, I used a normal teflon-coated one. But the chapatis didn't get brown and crispy. With a few drops of oil it worked.
|Cooking, Baking and Everything|

Samstag, 16. Februar 2008

Broken Hearts on Valentine's Day

A heart for your Valentine [February 15, 2008]Zorra from 1 x umrühren, bitte invited again this year to celebrate Valentine's day. I knew quite soon that I wanted to make heart-shaped noodles, but I wanted to serve the dish on Valentine's day, not earlier. I prepared the noodles last week and let them dry. Luckily I made my pictures then and not yesterday: during the week they broke - all by themselves!

Heart Noodles with Hearts

Source: 14.02.2008 by Sus
Categories: Noodle
Yield: 2 Servings




5tablespoonsRed beet juice
200GrammSpinach leaves (frozen)
1smallOnion; finely chopped
1Yellow or red bell pepper
4slicesCheddar (mild and strong)
100mlSalt, pepper


To make the noodles, put flour and salt into a bowl. Mix in the egg. Add the red beet juice one spoon after the other and mix. Knead the dough for about 15 minutes until it is soft and smooth. Cover the bowl and let rest for half an hour.

With a pasta maker or a rolling pin make thin sheets of dough, like for lasagne. Either put them on a working place dusted with flour or directly on the trays where the noodles will dry later. With a small heart-shaped biscuit cutter cut ... small heart-shaped noodle biscuits. The remaining part of the dough can be used for the next pasta sheet.

For the sauce use the same biscuit cutter to cut hearts from the ham and the cheese. Do the same with the rinsed and halved bell pepper. (Easier than I thought!) Here the remains may be eaten.

Bring a pot full of water to boil and boil the noodles until they are 'al dente'. This may vary, depending on the time the noodles have been drying.

Fry the finely chopped onion with some fat or oil, add the spinach and some water. Stir in the cream. Add salt and pepper. After 10 minutes add the ham and the bell pepper. Add nutmeg.

Add the cheese hearts when serving.


- Unfortunately the noodle hearts lost their pink colour while cooking. They had nearly the same colour as the ham.
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|Cooking, Baking and Everything|

Donnerstag, 14. Februar 2008

Brussels Sprouts Curry

Blog-Event XXXI - Curry [15. Februar 2008]Oops, it is middle of February already. And blog events galore! Last week I bought brussels sprouts, just because they looked so nice and fresh. Which blog event is the best? Hmm, the sprouts are not heart-shaped. Also not so thin like a flat bread. Brussels sprouts with star anise?? Shudder! And curry? No, doesn't work, I thought. But after some browsing the internet I discovered that there actually are curry dishes with brussels sprouts. From those recipes I found I created my own.

Wikipedia explains, that the spice mix 'Panch Phoron' has its origin in Northern India and mostly contains the below-mentioned spices in equal parts. They are fried in hot ghee or oil until the seeds pop.

Brussels Sprouts and Red Lentils Curry

Source: February 10, 2008 by Sus
categories: Curry, Brussels Sprouts
Servings: 4 servings



Panch Phoron:
2teaspoonsNigella seed
2teaspoonsMustard seed
2teaspoonsFennel seed
2teaspoonsCumin seed
50gramGhee (or some oil)
200gramRed lentils (Masoor Dhal)
750gramBrussels sprouts
100mlVegetable stock
2Onions; finely chopped
1/2tsChilli powder
1small canTomatoes
Lemon juice
400gramGround Beef


Put the lentils in a small pot, cover them generously with water and bring to a boil. Reduce heat and cook until lentils are soft, about 10 minutes. When they are cooked, drain and keep warm.

Clean the sprouts and cut into halves. Put the ghee (I used oil) into a large pot, add half of the panch phoron and fry it for half a minute. It will jump and pop! Stir in the chopped onions and then add the sprouts. Add the stock and the tomatoes. Mix well and sprinkle with chilli powder. Add salt and lemon juice to taste. Cover and cook on a gentle heat for 10-15 minutes, stirring occasionally.

Put the ground beef into a bowl and mix with the onion and the second half of the panch phoron, salt and pepper. Form little meatballs and roast them in a hot pan.

Mix the lentils with the sprouts and add the meatballs to serve.


- Served with self-made chapatis.
- Nice spice mix, although next time I will use less fennel.
- Vegetarians omit the meatballs, of course.
|Cooking, Baking and Everything|

Donnerstag, 31. Januar 2008

Spring time in the oven

BreadBakingDay #6  [February 1st, 2008]The current Bread Baking Day is hosted by Eva on Sweet Sins with the motto 'Shaped Breads'.

I was inspired by the need for spring time in this dismal season and wanted to create something flower-like. My little bread flower looks much less sophisticated like those breads of some of the other participants, but this doesn't matter. It is a flower and it grew in my oven!

Bread Flower

Source: January 29, 2008 by Sus
Categories: Bread, Bread machine, Spice
Servings: 1 bread



350gramSpelt flour
150gramWheat flour
1pckDry yeast
1tablespoonBasil, fresh; chopped
1tablespoonDill; chopped
1teaspoonFresh pepper; crushed
5slicesSalami; chopped
1teaspoonCoriander seeds; ground
1tablespoonNigella/black sesame
2tablespoonsDried roast onions
1teaspoonAllspice; ground


Mix the yeast into the flour. Put the water, the flour and the salt into the bread machine. Use the program "yeast dough" for kneading and letting it rise for about one hour. (Of course, you can do all this without a bread machine. SmileyGrin.gif)

Divide the dough into nine parts. Knead ever part again and form it to a palm-sized plate. Take half of every kind of filling and put it into the middle of the plates, respectively. Fold the edges to keep the filling in and knead again to distribute the spices evenly. On each ball put the other half of the spices and press them into the dough. Arrange them in a spring or pie form.

Cover with a clean towel and let rise again for at least half an hour. Preheat the oven to 200°C. Sprinkle some water on the bread and bake it for about 30 minutes.


I tried to cut the top of each ball first with a knife and then with scissors but unfortunately, as you can see, with no effect.
|Cooking, Baking and Everything|

Freitag, 25. Januar 2008

Leg of Lamb Spiked&Spiced with Garlic

Think Spice - Think Garlic [January 25, 2008]Since last year Sunita from Sunita's World has a monthly event running: Think spice .... Every month we are invited to participate with a recipe featuring the chosen spice. This month it was Garlic. Oh well, I really like garlic. So it was not difficult to spice up the leg of lamb, which absolutely wanted to leave the freezer last weekend, with spikes of garlic.

The day before yesterday I wanted to check the event's rules, but the page was not available. Going to the main page, it gave me pangs of fright and sorrow: While administering her blog, Sunita had by mistake deleted it entirely. Oh dear! What a catastrophe! But luckily she got it back! Phew! So this month's event can take place as planned! Congratulations! (And I immediately make a backup of my blog!)

Leg of Lamb Spiked&Spiced with Garlic

Source: January 22, 2008 by Sus
Categories: Meat, Lamb, Garlic, Römertopf
Servings: 4 servings



1900gramLeg of lamb (with bone)
10-15Cloves of garlic
1Lemon, juice
200mlWhite wine
1teaspoonChicken broth (Instant)
10stalksPeppermint, fresh
2tablespoonsGoose fat (or butter)
1Rutabaga (Brassica napus subsp. rapifera)
5Parsley roots (Hamburg parsley?)
3-5Cloves of garlic


Remove most of the fat from the meat. Peel the garlic cloves and slice each into two or three spikes. Insert them into the meat using a paring knife and marinate for at least 2-3 hours in white whine and lemon juice.

Soak the Römertopf thoroughly for 20-30 minutes. Wash the root vegetables and cut them into rather large pieces. Peel and halve the onions and the remaining cloves of garlic.

Wash the mint, remove leaves from the stems and chop them. Mix with the fat and spread this paste evenly on the meat.

Put the vegetable into the Römertopf, but leave a pit in the middle for the meat. Season with salt and pepper.

Sear the meat in a pan on all sides and put on the vegetable in the Römertopf. Add the marinade to the pan and stir. According to taste add the broth (powder). Pour the liquid over the vegetables.

Close the Römertopf and put it into the not preheated oven for 2 to 2 1/2 hours at 180°C. Turn the meat after an hour.

Served with roast potatoes.

|Cooking, Baking and Everything|

Montag, 14. Januar 2008

Ginger ...

Blog-Event XXX: Ingwer

Sometimes it is strange:

The 30. (thirtieth! Wow!) cooking event at Kochtopf with the nice motto Ginger was announced at the end of last year. I was very pleased about the many possibilities of ginger and the extended time until the deadline ... and? ... I only managed to test two or three recipes with ginger which then either didn't look nice or didn't taste good enough. Yesterday we finally found a worthy candidate for the event: The hot ginger and sweet cream go very well together.

Honey Waffles with Ginger Cream

Source: January 13, 2008 by Sus
Categories: Waffle, Cream, Ginger
Yield: 7 Waffles



1tablespoonVanilla laced sugar or vanilla extract
2teaspoonsBaking powder
Ginger Cream
3-4teaspoonsGinger, fresh; grated
1tablespoonStabilizer for whipped cream
1tablespoonVanilla laced sugar or some vanilla extract


Peel, core and slice the apple. Put into a small pot with some cider (you can use water instead, of course) and sugar and cook until the apple slices are soft. Purée with a mixer.
Peel the ginger and grate it into the apple purée. Mix thoroughly. The purée should now taste quite hot.

Whip the cream with sugar and vanilla until stiff. Use stabilizer, if available. Carefully stir in the purée. Put into the refridgerator for one hour.

Beat soft butter, honey and vanilla until slightly foamy. Add the eggs one after another. Mix the baking powder with the flour and alternately add some flour and some milk to the batter, stirring continuously. The batter is supposed to be quite soft and liquid.

Bake the waffles in the waffle iron according to the manual. Put each one a plate, add some ginger cream and decorate with chocolate flakes.


- The apple is not used for taste but for substance; the ginger-cream-mix is a bit creamier and more fruity with it.

- Use a dark and strong tasting honey for the waffles.
- Next time I will use whole grain flour; it should taste even better.
- I used some stabilizer for whipped cream which seems to be a German product.
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|Cooking, Baking and Everything|

Montag, 31. Dezember 2007

Filled Quince Bread

bread baking day #5BreadBakingDay #5 has arrived. This time Chelsea from Rolling in Dough is the graceful host. She asked us to create a filled bread this time.

Did I tell that I love quinces?

Filled Quince Bread

Source: Me
Categories: Bread, Quince, Yeast
Servings: 1 Bread



500gramWhite Flour
1packageDry Yeast


Peel and core the quince and cut into pieces. Cook them in some water until soft and purée with a mixer to a smooth paste. Add some sugar if you want.
Dissolve the yeast in the water and let grow for some minutes. Put the flour in a bowl, add the salt and pour in the yeast. Knead thoroughly until smooth. Let rise in a warm place until the volume has doubled.

Take a handful of dough (or more) and mix in the quince purée. It should feel like very soft dough.

Put a bit of flour on your working area. Spread and roll the larger part of the dough into a rectangle of about 25x35cm. Spread the quince dough on it, staying away from the border.

Roll the dough lengthwise. Close the edges by pressing them together.

Preheat the oven to 225°C (Convection: 200°C) now, giving the bread time to rise a little more. Spread some water on top of it.
Bake for 30 to 45 Minutes.


- As you can see in the picture, the bread was a bit too short in the oven. Five to ten minutes more would have helped.
|Cooking, Baking and Everything|

Freitag, 28. Dezember 2007

Quince Paste

Best of 2007Zorra from 1 x Umrühren and Sandra from Un tocco di Zenzero have invited the food bloggers to introduce their best recipe from 2007.

Difficult, very difficult. I can't choose one: they are all mine and I wouldn't have published them if I didn't like them...

In autumn, I always referred to my all-time-favorite recipe, but I didn't publish it: Quince Paste or Quince Bread.

I love these sweet and delicious little rhombs since I was a child. Before christmas my great-aunt from Munich always sent a parcel with biscuits. Those parcels weren't very large and never contained enough quince paste. Then I vowed: "One day I will make my own! And lots of it!"

Over the years I have tried many variations, but this year I used the traditional recipe again. And these are the best ever and always will be!

The official version says to use all the remains from making quince juice (remaining fruit, peel and core) and still remove every little drop of juice and then mince it thoroughly. This quite dry stuff will be used for quince paste.

Well, since the main thing for me is not making juice as much as possible, but making quince paste, I had it a little easier.

Quince Paste

Source: The recipe of my great-aunt
categories: Quince, Christmas
Servings: 1 recipe



1kgDe-Juiced quince pulp
500gSugar (depending on the amount of pulp)
Sugar, for coating


Rub the quinces to remove the fluff and wash them. Cut into large pieces. Only remove the core, everything else may be used.
Let cook in the steam juicer until no more juice will come out. If you want, you may drain the pulp further letting it sit in a fine sieve or cloth for another day.

Weigh out the remaining quince pulp, put it into a large cooking pot and purée with a hand mixer.
Depending on the pulp's consistency, add about half again the weight in sugar. Boil down on low heat, stirring constantly, until the pulp changes to a dark redbrown paste. This may take 2 or 3 or 4 hours.

Spread the paste 1 cm thick on plates, cover them with paper and put them in a dry place (on top of the kitchen cupboards or in the larder), letting it dry for several weeks. This is the traditional method, but unfortunately this way the paste is in danger of getting mouldy or eaten by tiny moths. So today the quince paste is usually dried by putting it into the stove for some hours with a temperature of 50°C.

This time I mixed both methods: I spread the paste on a baking tray with baking paper. Over the next weeks I put the tray into the stove whenever it had been used and was cooling down. After two weeks the paste had the right consistency: dry on the outside, but still springy when pressed.

Finally cut the paste into little rhombs and roll them in sugar.


- Depending on your taste, you may add lemon juice, cinnamon and/or other christmas spices.
- This happened to me some years ago: When the paste gets burned, carefully remove the part which isn't scorched and put it into another cooking pot. Do not stir in the dark stuff: Every time you eat a piece, you'll be annoyed.

|Cooking, Baking and Everything|

Dienstag, 27. November 2007

Again ...

2nd Onion Day

Once again Zorra invites us to her Onion Day - time really is flying ...


Spaghetti with Onion Sauce

Source: November 26, 2007 by Sus
Categories: Onion, Sauce, Noodle
Yields: 2 servings


5 Onions (red)
2 tablespoons Sesame oil
2 tablespoons Sesame seeds
2-3 tablespoons Sugar
2 tablespoons White wine or cider
2 tablespoons Vegetable stock
2 teaspoons Caraway seeds
4 tablespoons Cream
Salt, pepper


Peel the onions, cut into halves and slice them. Put the sesame seeds in a pot and roast them lightly. Add the oil and the onions. Braise the onions for about 10 minutes. Add the sugar and stir gently to caramelize the onions. Add some wine and vegetable stock; season with salt, pepper and ground caraway seeds. Add the cream and boil down the liquid, but not too much. Season to taste with ground nutmeg.


- Unfortunately I did not have red onions; it would have looked more colourful.
- A strong cheese fits quite well. I used a pecorino sardo.

|Cooking, Baking and Everything|

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timtonne - 4. Okt, 00:44
Sieht lecker aus :)
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Pizza der anderen Art?
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Ich hab das Rezept getestet, es lohnt sich, sehr lecker..
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