Heike wished for fried potatoes for her Blog-Birthday. I liked fried Potatoes in all variations, made of raw potatoes or cooked and cooled potatoes.

When my boyfriend asked for fried potatoes for supper it was the perfect moment to hit two birds with one stone. I could make him happy with delicious fried potatoes and could also participate at Heikes Blog event.

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I have to take one look back at christmas. Every year we have a cheese fondue with the family at the 26. December which normally is prepared by my grandaunt. It started once small with my grandparents and their daughters, but nowadays we have to rend a room because for all the children plus partners, the grandchildrens with partners and the contiously rising number of great-grandchildren is no space in grandmothers kitchen anymore.

I normally help my grandaunt with the her preparations (continuously stirring the melting cheese). This year she called to ask me if I could do the cheese fondue on my own because she fell down a stair and had some broken ribs. She already bought everything needed and would write me a recipe, and would be around if I had questions. I said yes, of course. The recipe get lost when she and my granduncle travelled to us, and so she wrote down the short version for me: 5.5 kg cheese, 3 litre white wine, 6 teaspoons starch for each pot (4 pots at all). This is the amount for about 25 persons – most of the small kids prefer chocolate fondue.

I calculated it down for 5 persons:

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When I have some old sweet rolls I love to use them in the swabian variation of bread pudding. It is called “Ofenschlupfer” and consists traditional of sliced rolls and apples, soaked with eggs and milk, sprinkled with sugar and baked until golden. It is one of my favourite dishes of my childhood.

In the last years I forget this family recipe a little bit. What a pitty – it is such a delicious dish, a of a soft bread layer under a crispy crust, a mixture of tangy fruits and sweet caramel. Served with a vanilla sauce it is a great dessert (or main dish if you choose not to share it)

Today I prepared a variation of the traditional recipe and used blueberries instead of apples.

It tasted great and I promised myself that I will cook Ofenschlupfer more often in future! mehr…

At this days, when the whole world wears a beautiful late spring time green. And I do not like to waste a tiny bit of the green leaves you can find in our kitchen. And when we had radish with nice green leaves in our weekly organic vegetable bag I feed our guinea pigs with the leaves or we eat the leaves ourself.

As a pesto radish leaves are an enrichment for our table and pasta with this pesto is a dish which is made quickly. That makes it to a favourite dish for dinner on long workdays.

Additionally to the leaves I add some radish to the pesto, too, to enhance the radish taste.

When you have leftover pesto you can add an oil layer above the pesto and keep it in the fridge for some days.

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At the blog Baking Banter of King Arthur Flour MaryJane Robbins posted a recipe for a white Pizza, with no tomatoes at all. Instead of Tomato sauce the pizza is spread with ricotta and topped with spinach, feta, garlic and mozzarella. And then I saw on Susans blog her great farmer market pizza and my wish to try a white pizza increased.

And Pizza is always loved in this house so my question if we should bake this kind of pizza for lunch was positively answered. For the crust I played once more with this recipe. I like it because I can use the remaining dough to make a great bread, too. I added a Pâte fermentée to the recipe to make the crust even more tastefully, and used only wheat flour instead of mixing spelt flour and wheat flour.

For the topping I used the things mentioned in the recipe on Baking Banter and was rewarded with a delicious pizza.

I am sure that white pizza will appear now more regulary on our table. mehr…

We still have plenty of apples so there will be a lot of recipes with apple in the next weeks for sure. We finished this years apple harvest. We picked all apples we could reach with ladder and apple picker, but there are still apples left on the highest branches.

Because we picked about 100kg apples this time we brought most of it to our local cider mill. There you can trade your apples for juice. For 100kg apples you get about 12 bottles apple juice.

But the most beautiful apples we place in baskets and store them in the attic. They will keep at least for a month or so, but this is a sort that can not stored for month like others. So eating and preserving apples is the order of the day.

And when we finished the apples there are still 50kg quinces waiting in my parents garage. But quinces keep longer, so I am still concentrating on apples.

The good thing is that the hot weeks in the summer made the apple delicious sweet. Most years they are quit sour and better used for cooking and baking than for eating raw, but this year even I like them on their own as a snack. But for todays lunch I used them for a swabian dish: Apfelküchle.

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Finally there is light at the end of the tunnel.

We nearly finished our scholarly paper and will submit it middle of this week.

I have to survive a two day long meeting and then my well-deserved vacation will start.

The last days I spent more 12 hours or more in the Lab to get the last missing data for the Paper. I shocked our cleaning lady regularly when I entered the building at 6.50 am. She does not expect somebody saying “Good Morning” to her at this time of the day.

Because I spent so much time in lab there was nearly no time for cooking or baking. But I still get delicious dinners because the boyfriend take care of cooking. One evening, when I was still in the train station on my way home, I told him what he would need for an onion tart and he prepared the dough. When I came home the dough had risen finely and we prepared the filling together.

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The theme for the sixth birthday of Zorras Blog Event is vegetables “In Hülle und Fülle”. That means vegetable either as filling or filled.

To my birthday brunch I serve cute little mushroom quiches. Filled with mushrooms that is maybe not the most creative submission but it fits to theme and the little quiches are really delicious.

As dough I choose the dough I found at Chili und Ciabatta . Petra used it for her kohlrabi quiche. Quiche dough Cafe Solo comes from Nicky of  Delicious Days.

The filling is a simple one: Mushrooms, thyme, parsley, topped with goat gouda.

Baked in Muffin tins they have a perfect size for a Brunch.

You can eat them with two or three bites.

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It seems like the hot summer is already gone but the weather is still good enough for day trips.

For Hiking or as a snack for work I like to bake pizza rolls very much. This time I tried a new variation and baked Pizza swirls.

For the filling I decided to take a mixture of sour cream, grated cheese, dried tomatoes and Kalamon olives.

The sour cream make the filling creamy and the kalamon olives add so much flavour to the swirls.

I am addicted to kalamon olives. They have a deep purple colour and they have a strong aromatic taste because they are harvested when they are ripe. There is no need to colour this olives.

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I saw barbecued bean burgers often in the last days. First I read a recipe in the organic magazine Schrot und Korn and the picture looked so delicious. Next Erin of Naturally Ella posted a recipe for Blackbean Burger. And now I had problem I could not decided which recipe I like most. Both had small details I like more in one recipe then in the other and the other way round. So I did what I always do in situations like this: I use both recipe as inspiration and create my own recipe.

The weather was bad last Saturday so we did no barbeque but bake the patties in a pan. That worked fine, too.  I freeze the leftover patties so we can barbecue spontaneously when the weather is fine again. mehr…