August 9th, 2009

Umzug!

Da wir einen neuen, schnelleren und auch noch günstigeren Server gemietet haben, muß dieser Blog umziehen. Für den Moment sind daher alle Kommentare deaktiviert, ich hoffe aber, dass bald alles wieder wie gewohnt läuft!

We are moving to a new, faster and cheaper Server, so I had to deactivate all comments. I hope, i am back soon!


Wir sind wieder da!

We are back!

August 9th, 2009

Cold Coffee extract

EiskaffeeDeb from Smitten kitchen posted last year about cold-brewed coffee. I read the post just now, and was fascinated. It sounds so simple, mix grounded coffee with cold water, let sit over night and then strain. And it should taste less bitter and sour then cooked coffee that cooled down. That sounds very promisinig to me.

I love trying new recipe and I love coffee, so I walk in the kitchen direktly  and mix water and grounded coffee. The next day I strained the coffee and fill a glas with homemade vanilla icecream and coffeextract. I ignored the part in the recipe saying mix extract with equal amount of water or milk because I like this espressolike taste of the extract very much.

Then I taste and now I can tell: Deb is right! It is the best Icecoffee i ever made! Continue reading

August 5th, 2009

Sunflowerseed curd cheese bread

Sonnenblumenkerne-Quark-Brot

I planed to bake Bäcker Süpkes Pumpkinseedbread last weekend, but when I take out the pumpkinseed tin there was nearly no pumpkinseeds left. I think I know the person how eat the seeds (it is not so hard to guess in a two person household :-D). Because it was sunday, I had no change to get new pumpkin seeds.

Luckily I had enough sunflower seeds, so I bake a sunflower seed bread instead. I increased both the amount of sunflowerseeds and of sesame and left out the nutmeg (well, I forget it, to be honest) and use only wheat and no spelt.

At the end it is now a Sunflowerseed-curd cheese-bread inspired by Bäcker Süpke instead of his Pumpkinseed bread.

Continue reading

August 2nd, 2009

Bread Baking Day #22: Round up

breadbakingday-roundupThanks everyone for participating! I am still stunned from all of this delicoius entries. What a delicious breakfast table! It gave me a lot of ideas of what I want to bake in near future. I think I have to start on top of the List and bake my way down to the bottom.

I recived 48 entries from 13 countries: Germany, Brasil, United States, Saudi Arabia, UK, India, Italy, Spain, Austria, France, Canada, Guatemala, Portugal. I did not sort the list but place the entries in order of submission.

I try to leave a comment on every site, but on some it was not possible, because I did not own the right type of account. So let me tell here again: You all did a great job, I enjoy reading each post and seeing all of this delicious breads!

The host of next Bread Baking Day is Nick from IMAfoodblog. The announcement of the theme will be online on 6. august so make sure you visit their page then!

Continue reading

July 27th, 2009

BBD#22: Streuselblatz mit Haselnüssen

100_8702 Als Blatz bezeichnet man im Rheinland süßes Hefebrot. In Kölner Bäckereien findet man leckere Variationen mit Rosinen, Haselnüssen oder eingebackenen Zuckerstücken, die im Teig schmelzen, zur Weihnachtszeit auch mit Orangat und Zitronat. Besonders köstlich ist aber der Streuselblatz der Bäckerei Schmitz & Nittenwilm, den ich mir, als ich noch an der Kölner Stadtgrenze wohnte, immer geholt habe. Leider gehörte er immer zu den Spezial-Angeboten, die nur selten, ein oder zwei Mal im Jahr für kurze Zeit im Angebot waren, so dass man nie wußte, wann es diese Köstlichkeit das nächste Mal gibt.

Und hier im Oberbergischen haben wir zwar einen Bäcker, der sich auf sehr guten Mohn-Streusel-Kuchen versteht, aber auf meinen Streuselblatz muss ich verzichten.

Continue reading

July 26th, 2009

lemon spaghetti with parsley

Zitronenspagetti

I love fast recipe, especially on days  when we work both long. Then its very good to have something for Dinner that is easy to prepare. I found the recipe for lemon spagetti in the current issue of Schrot & Korn where they publish a lot of recipe for easy “after work kitchen”.

The recipe asked for tagliatelle but I found Spagetti instead. It was a perfect Dinner for a hot summer evening, light and refreshing. Comment of my boyfrind: “Unusal but good!” Continue reading

July 23rd, 2009

Blueberry Citrone Buttermilk Ice

Heidelbeer-Buttermilch-EisAfter the stracciatella icecream was not such a such a success last week, the “Gelateria  lab” get active again. We make Icecream with fruits of the season, that means that we decided on impulse in the supermarket, that the blueberries look very delicious, so we buy blueberries, citrons, buttermilk and cream, so we had every thing together to make a delicious icecream. We freeze the mixture with liquid nitrogen (again) but of course it is possible to use a ice machine for this purpose, too.

Who prefer a sweeter taste in icecream should increase the amount of sugar. The icecream is just slightly sweet, but I like that very much. Continue reading

July 22nd, 2009

Chocolate ice cream

Schokladen-Eis

After I prepared Chocolate sauce I use it for making ice cream.

Because we do not like egg in in our ice cream I used some starch to bind the mixture. This worked very well, the ice cream was very creamy. Continue reading

July 21st, 2009

Chocolate Sauce

100_8678

To buy chocolade sauce is expensiv and it comes allways in to small flasks. But it is very easy to prepare homemade chocolade sauce. I make my chocolade sauce always with this recipe, it is easy, fast and cheap.

In 5 minutes I have about 200ml chocolade sauce that cost me not more than 1 Euro and I use fair traded organic incredients. The sauce taste like dark chocolate and you can store it for serveral weeks in the fridge.

Continue reading

July 20th, 2009

Flax seeds bread

Leinsamenbrot (2)My sourdough slumbered for some time in my fridge so it was time to reactivate it and bake something with it. My last breads were simple ones without any seeds. So i decided to bake a flaxseed bread with sourdough and pâte fermentée. The pâte fermentée gives the bread a mild taste, what is better for me because sour bread makes my stomach aches.

I did not found a recipe for such a bread so I had to create a recipe of my own. The resulting breads was very tasty,  moist with hint of nuts. We take one of the three breads to my boyfrinds parents for barbeque, and it was eaten completely 😀 Continue reading