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Every day I find so many delicious recipes in the wide, wide internet I cannot help myself and have to try at least some of them. But unfortunately I often remember a recipe but do not remember where it came from. So I want to apologize to everyone if I present a recipe without giving the proper references. But the following recipe is different: I found it on the blog "Kochen für Schlampen - Hamburg, Berlin, Zürich" and immediately tried it. I can confirm that it is extremely tasty! Well, I confess, I changed something: I added some lime: grated peel into the batter and juice into the icing. The combination of rosemary and lime tasted really good.

Rosemary Muffins

Source:	Original recipe: here modified November 24, 2007 by Sus
Categories:	Muffin, Baking, Rosemary
Yields:	6 muffins

Ingredients:

150	gram	Soft butter
100	gram	Brown cane sugar
2		Eggs
150	gram	Flour
2	teaspoons	Baking powder
1	pck	Vanilla sugar
2-3	tablespoons	Milk
1		Lime, organic
2	teaspoons	Fresh rosemary needles; chopped
50	gram	Brown cane sugar; ground to fine powder

Preparation:

Preheat the oven to 170°C. Whisk the butter together with the sugar and vanilla sugar until creamy. Add the eggs one after the other and mix thorougly. Add flour and baking powder, stir in the chopped rosemary and grated lime peel. add only so much milk that the batter still stays pasty and heavy. Attention: do not add too much milk. Fill the batter in the form (greased, if necessary). Baking takes about 35-40 minutes.

Let the muffins cool down after baking and remove from the form. Squeeze the lime and mix the juice with the powdered sugar. Slather the hot muffins with the icing.

Notes:

- I used my new silicon mini Gugelhupf form again. Baking time may vary with other forms. (Gugelhupf is a special ring cake form.)
- Although I used twice as much rosemary as in the original recipe, the rosemary flavor still was too elusive.

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Technorati: Recipe, Muffin, Baking, Rosemary

Last year my jerusalem artichokes had flowers - but not this year. But that didn't stop the tuber production at all. It also produced the cute little being on the right.
I hope for many new recipes during the current Garten-Koch-Event "Topinambur", in order to manage the huge amount of jerusalem artichokes.

The dearest one only wanted classic Kassler with Kraut. But of course, I couldn't help myself and had to try something new. The sweet-and-hot sauce went very well with the slightly salty meat and the sauerkraut. Next time (Yes, I may! ) I will make more sauce and also brush the potatoes and the jerusalem artichokes.

Virginia-Kassler with Jerusalem Artichokes

Source:	Adapted from kochen&geniessen 11/2007 November 7, 2007 by Sus
Categories:	Meat, Kassler, Jerusalem artichoke, Sauerkraut
Yields:	6 servings

Ingredients:

750	gram	Jerusalem Artichokes
750	gram	Potatoes
3		large Onions
3-4	tablespoon	Oil
		Sea salt
		Pepper
1	kg	Kassler Roast (without bone)
3	tablespoon	Barbecue sauce (bottle)
3	tablespoon	Whiskey (irish, without 'e')
2	tablespoon	Brown sugar
1	teaspoon	Majoram; dried
		Cayenne pepper
1/2	teaspoon	Garlic powder
		Majoram for garnish
		Sauerkraut:
1	kg	Sauerkraut
1		Onion
2		Bay leaves
4		Juniper berries; slightly crushed
2		Cloves
		Cider
1	teaspoon	Instant vegetable stock
		Salt, pepper

Preparation:

Scrub the potatoes in water and cut into pieces like for boiled potatoes. Also scrub the jerusalem artichokes, peel if necessary and cut in pieces the same size.
Peel the onions and cut into four or six pieces lengthwise. Put all on a oven pan. Brush with oil and season with salt and pepper.

Put the pan in the lowest position of the preheated oven (Electric: 175°C / Convection: 150°C / Gas: 2). Place the Kassler on the grid and put the grid directly above the pan. Let roast for 50 to 60 minutes.

Mix barbecue sauce, whiskey, sugar, majoram, garlic and some cayenne pepper. Brush the Kassler thickly. Let roast for another 15 Minuten.

Rise the temperature in the oven (Electric: 225°C / Convection: 200°C / Gas: 4) for about 5-10 Minuten until the Kassler is crispy.

Take it out of the oven and let rest first, then cut it into slices. Serve with the vegetables and garnish.

Sauerkraut:
In the meantime peel the onion, cut into small pieces and sauté in some fat until soft and translucent. Add cider and vegetable stock. Add the sauerkraut, but put aside approx. 1/10 of the sauerkraut, and add the spices.

Let simmer for about 30 minutes, stirring occasionally; add some more cider when necessary. Before serving mix the raw sauerkraut with the cooked.

Notes:

- Since the jerusalem artichokes were very fresh and quite smooth, it was not necessary to peel them very much.
- I started to brush the meat with the sauce after only 15 minutes and repeated it approximately every five minutes.
- For small amounts of garlic I use dried garlic flakes in a mill. This gives more taste than already ground garlic powder.

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Tags: Recipe, Kassler, Jerusalem Artichoke, Sauerkraut, Blog Event

After finishing the onerous autumn duties like bringing garden chairs and sunshades to the cellar, putting the plants first into the living room because of imminent danger of freezing and then distributing them all over the house and the cellar last weekend, we deserved a reward:

Apple Cake with Cranberries

Source:	Adapted from: Elke Blome - Backen, was allen schmeckt, Falken-Verlag, 1984 October 14, 2007 by Sus
Categories:	Cake, Baking, Apple, Cranberry
Yields:	1 Cake

Ingredients:

		Batter:
200	gram	Butter or Margarine
200	gram	Sugar
3		Eggs
100	ml	Whipping cream
50	gram	Cranberries; cut in halves
2		Organic lemons; grated peel and juice
400	gram	White flour
1	pck	Baking powder
	some	Milk
		Fruit:
2	large	Tart apples (Boskop)
50	gram	Cranberries; whole
		And:
		Margarine for the baking tray or spring form

Preparation:

1. Beat the butter or margarine with the sugar in a bowl until fluffy.

2. Successively stir in the eggs and the grated lemon peel.

3. Combine the baking powder with the flour and mix in slowly. Add some milk, if necessary. Add the cranberry halves.

4. Put the dough onto a greased rectangular baking tray or in a large round spring form (30cm diameter) and make a smooth surface.

5. Peel and quarter the apples. Remove the cores.

6. Cut the apple pieces evenly from the outer, round side as if you wanted to get slices, but do not cut through. Soak the pieces immediately in lemon juice. Otherwise they will get brown.

7. Spread the apple pieces on the cake, with cut round side up. Put the whole cranberries between the apples. Press the fruits lightly into the dough.

8. Put the cake in the middle of the preheated oven (225°C) and bake for about 30 minutes.

Note:

My spring form has a diameter of 26 cm, so the batter was a bit higher and the cake needed about 40 minutes in the oven.

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Tags: Recipe, Cake, Baking, Apple, Cranberries, Blog Event

When I prepared this year's batch of quince paste (also called quince bread in German) I found out that actually there was some left from last year. This happens if you hold something too dear.

When I carefully tried one piece, I found it a bit dry but quite edible and still tasty.
So I took my well-proven recipe for raisin bread and replaced the raisins with soaked pieces of quince paste.

Spread butter and/or chocolate hazelnut cream on them: Very yummy!

Quince Bread Bread

Source:	Manual of the bread machine, October 14, 2007 by Sus
Categories:	Bread, Baking, Bread machine, Quince
Yields:	1 Bread

Ingredients:

400	ml	Milk (room temperature)
50	gram	Soft butter, unsalted
750	gram	Wheat flour
4	teaspoon	Sugar
1/2	teaspoon	Salt
4	teaspoon	Cinnamon
1	pck	Dry yeast
		Add after the signal:
1	cup	Dried quince paste; chopped finely

Preparation:

Chop the quince paste into small pieces (raisin-sized) and put these in a bowl with a spoonfull of water to soak.

Put the milk together with the butter, sugar and yeast into the bread machine. After a few minutes fill in the remaining ingredients. Start the machine using the program 'Sweet bread' or 'White bread'.

After about twenty minutes the machine will signal with a beep. Now add the soaked pieces of quince paste including the liquid.

Do not let the bread get too dark at the end of the baking process.

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Tags: Recipe, Bread, Baking, Bread Machine, Blog Event, World Bread Day

To be honest: I do not like walnuts. So at first I didn't want to participate in this cooking event. But on Friday, when I went to our farmer's market, I got a sample of "Turkish Walnut Pesto" which astoundingly didn't taste bad at all. Of course, I didn't get the recipe and I decided to create my own.

All owners of walnut trees are groaning this year because of the huge crop of walnuts. So I was able to get way too many some on short notice.

Lamb Steaks with Red Walnut Coating

Source:	October 14, 2007 by Sus
Categories:	Walnut, Lamb, Tomatoe, Pesto
Yields:	3 Servings

Ingredients:

6		Lamb steaks
		Paste:
150	gram	Walnut kernels
50	gram	Dried tomatoes
4		Garlic Cloves
		Harissa
5-8		Peppermint leaves
1	dash	Olive oil (or Walnut oil)
1/2	teaspoon	Cumin; ground
		Salt, pepper

Preparation:

Blend the walnuts, tomatoes, peppermint leaves and the garlic in a mixer to a smooth paste. The ground walnuts will emit some oil. If this is not enough, carefully add some olive oil (or walnut oil for those who have it). Add spices to taste.

Spread the paste thickly on the lamb steaks, using about half of the amount, and let them marinate for at least two hours.

Heat some oil in a pan and sauté the the steaks (with the paste) for three minutes on each side.

When serving, add some of the unused paste to the plate.

The steaks were accompanied by a potatoe&courgette gratin with and without goat's cheese.

Notes:

- The harissa may be substituted by any other hot spice. The paste is supposed to be spicy, but not too hot.
- Do not blend the walnuts too long, because the paste might get bitter.

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Technorati: Recipe, Walnut, Mutton, Blog Event

The picture on the right side shows this year's potato crop. I admit, it isn't much, but I didn't have to lift a finger for them! They are all self-seeded or left-over potatoes from last year. So I think the amount is quite acceptable.

The weather on Sunday was marvellous, the chicken legs waited for their preparation, but we didn't feel like barbecue. And we weren't keen on any other elaborate preparation. So we dug out the good old Römertopf (see notes below), cut up the vegetable lying around and put everything in the oven. The potatoes I cooked and served unpeeled.

Paprika Ginger Chicken

Source:	October 07, 2007 by Sus
Categories:	Chicken, Römertopf, Ginger, Paprika
Yields:	4 Servings

Ingredients:

4		Chicken legs
3		Bell peppers, red, yellow and green
4		Onions
1		Lime; grated peel and juice
8		Garlic cloves
1	piece	Ginger
1	tablespoon	Paprika (= ground red peppers, slightly hot)
1/2	teaspoon	Cinammon
1	tablespoon	Dark sesame oil
		Salt, pepper
	Not much	Chicken oder vegetable broth

Preparation:

Prepare (rinse, clean and dry) the chicken legs.

Grate the ginger and the garlic into a small bowl. Also grate the lime peel and add the lime's juice. Mix with sesame oil, salt, pepper, cinammon and paprika.

Spread this paste evenly all over the outside of the chicken legs and - as far as possible - beneath the skin.

Moisten the Römertopf thoroughly (about 20-30 minutes). Peel the onions and cut them - according to size - into halves or quarters. Clean and quarter the bell peppers. Put both vegetables into the Römertopf. Add a little bit of chicken or vegetable broth. Put the chicken legs on top.

Close the Römertopf and put into the not preheated oven at 200°C. After one hour remove the lid, set the oven to 175°C and let the chicken legs get brown and crisp for 15-20 minutes. Use the oven's grilling function, if necessary (I forgot that. )

Notes:

- A Römertopf is a clay pot with a clay lid. When the pot is soaked in water before use, it will slowly emit steam in the oven. The food will be cooked in steam and does not dry out.

- Unfortunately the chicken legs were not very red at the end. Maybe the paste needed some more oil (and paprika)?

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Technorati: Recipe, Chicken, Römertopf

This is my second recipe for the World Pickle Day. It is a more or less classic preparation of gherkins in Germany.

I wanted to make whole pickled gherkins or cornichons, but I didn't get them small enough (or maybe my jars are too small), so I settled for slices. These will get softer with time, so they should be kept not too long.

Pickled Gherkins with Dill

Source:	Mixed from several recipes by Sus
Categories:	Pickles, Gherkin, Dill
Yields:	1 Recipe

Ingredients:

1	kilo	Gherkins
3-4	small	Onions
500	ml	White Wine Vinegar
300	ml	Water
100	gram	Sugar
4		Bay leaves
1	bunch	Dill
4		Dill blossoms; fragmented
2	tablespoon	Mustard seeds
1	teaspoon	Black Pepper; coarsely ground
1/2	teaspoon	Allspice; coarsely ground
		Salt

Preparation:

Wash the gherkins and cut into slices about 1cm thick. Also slice the onions. Chop the parts which do not look like neat onion rings. Wash the dill and pluck into small tufts.

Bring the vinegar, the water and the sugar to boil. When the sugar has dissolved, add first the spices, then the onions and half of the dill and finally the gherkin slices. Bring to a boil again. Stir gently without destroying the onions slices.

Use very clean jars for filling. Alternately fill in the gherkins with the other cooked ingredients, fresh dill and the dill blossoms. Fill in the hot liquid up to the rim. If there is not enough liquid, it is possible to add some vinegar and water to the hot mixture in the pot. Close the jars immediately. Let steep for some weeks before serving.

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Tags: Recipe, Preserves, Pickles, Gherkin, Dill, Blog Event