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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My colleagues and me used the sunny warm Friday last week to light a fire in our barbecue in our lunchbreak  – probably for the last time this year. We grill all the left overs we had frozen the last times and spend a nice hour in our garden, relaxing after a long week. As a side dish we prepared potatoes which we roasted in the fire. We finished nearly everything, at the end there were only five potatoes left. I do not like to throw away good food so I take this potatoes home and put them into a bread.

I added roasted walnuts, whole wheat flour and some whole rye flour (just a little bit so that my stomach will not complain). As a preferment I chose Pâte Fermentée, which adds a nice flour. I put the bread with the seamside down into the breadform, so the crust will crack in an irregular pattern during the ovenspring. This made a delicious rustic bread, which fits perfectly to sunny days in the beginning of autumn.

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I don’t like it when I have left overs in the fridge. They tend to grow old and after some days I will throw them away. And I don’t like to throw away food! Normally I plan our meals so that we eat everything or that the left overs are enough to be packed as lunch at work on the next day. But this saturday there was some potatoes left. Nothing else, only potatoes. And we had a invitation for Lunch the next day, so cooking something with something with them was out of question.

I inspected the fridge and found following things: Some Pâte fermentée, made because I wanted to bake something but without any recipe in mind, a cup of buttermilk and as I told before, potatoes. Looking on these things I had a Idea at last: I would bake some nice rolls for breakfast on Sunday.

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I love bread with potatos, a love I share with Zorra form 1x umrühren bitte. Last year I baked three diffrent breads with potatos:

Kartoffel-Bagel-Stars, whole wheat potato bread and Bauernbrötchen after a recipe of Bäcker Süpke. But this year I did not bake a potato bread untill now.

The inspriation for my potato rolls are the potato rolls which one of colleagues likes to buy for breakfast or lunch break. The bakery which made this rolls closed last week because to many students like to buy their bread in the terrible self-service “bakery” next door. So I tried to recreate the rolls.

I used a mixture of whole wheat and all-purpose flour and made square rolls.

The square shape is easy to create: I flatten the dough and cut it in squares with a dough scraper.

I serve this delicious rolls like this mushroom quiche at my birthday brunch.

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The oven was broken this week (he is repaired now, but I will tell about this later) but luckily we own the small pizza oven Alfredo and could bake our Dinnete!

Dinnete is the swabian variation of Tarte Flambee. It is a flatbread topped with sour cream and onions, potatoes, bacon or cheese. We decided to try a combination of thin potato slices, onions and cheese.

My boyfriend look a little bit unhappy when I told that I would like to top the Dinnete with potato slices, but the taste of the baked Dinnete won him over.

This is a recipe we will bake again!

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Wenn I saw these beautiful Potatoes at Tastespotting I fell in love on the first sight. She was so beautiful with her slices fanned out. So I checked the recipe and realized that this elegant Potato is easy to prepare, too! I decided to use the recipe on Good Mood Food, which was the simplest recipe. You need only some potatoes, butter, coarse sea salt, a knife and a wooden spoon. mehr…

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Kochrezepte sind auf meinem Blog ja eher rar. Das liegt nicht daran, das hier nicht auch gekocht wird, sondern eher daran, dass Kochen alltäglich ist, während Backen für mich Hobby und Entspannung ist. Doch dieser Stamppot hat einen eigenen Eintrag verdient!

Das Rezept dafür war irgendwann im letzten Jahr in meiner Biogemüse-Abotüte.  Da ich Kartoffelpüree in jeder Form liebe, war es ein Rezept, dass ich sofort probieren musste. Seitdem machen wir dieses Rezept immer wieder gerne, denn es ist lecker und braucht bei der Zubereitung nicht viel Zeit.

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Kaum bin ich aus dem Urlaub zurück, bin ich zurück im Chaos: Der lang ersehnte Umzug meiner Arbeitsstelle in das neue Biozentrum wurde von Freitag auf Montag vorverlegt. Eigentlich hätte ich nach meiner Rückkehr aus dem Urlaub noch eine Woche gehabt, um alles zu packen, doch so blieb mir nur noch das Wochenende. Was für ein Glück, das ich vor meinem Urlaub schon alles sortiert hatte.

Der Umzug ist zwar gut über die Bühne gegangen, war aber fürchterlich anstrengend. Die ganze Woche bin ich abends nur noch erschöpft auf das Sofa gesunken. Zum Blog schreiben war ich zu müde. Doch heute habe ich frei, denn bei uns ist die Sicherheitsbegehung, da sind wir Dokotoranden nur im Weg. Wenn alles gut geht, dürfen wir ab Montag endlich wieder arbeiten.

Also kann ich heute Kommentare beantworten, die Beiträge in den anderen Blogs lesen und ganz entspannt Susans wöchentliches Yeastspotting genießen. Und natürlich habe ich auch ein Brot gebacken: Ein saftiges Kartoffel-Brot.

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This post is written in german as well as in english. To read this post in english, please scroll down to the tab-bar and click on the tab “English”.

Als ich das Thema des 17. Bread Baking Day gesehen habe, ist mir direkt dieses Rezept  eingefallen. Es stand schon etwas länger auf meiner Nachbackliste und ich hatte nur auf eine Gelegenheit gewartet, sie zu backen.

Die Methode, mit der die Sterne geformt werden, kannte ich bereits aus Bertinets “Brot für Genießer”.  Ich finde es immer wieder erstaunlich, welchen Effekt drei Schnitte haben können. mehr…