Some recipes have to be made in big batches as they are favourites. The summer squash salsa from Irmela Erckenbrechts cookbook “Zucchini” is a such a family favourite. It taste great as spread on fresh bread, as dip for nachos, as barbeque sauce or as fast dinner with pasta. And so we normally quadruple the amount given in the book directly.
And last year, when the sister moved last summer we carried carefully the many, many glasses freshly made salsa down stairs of the old flat and up the stairs into the new one. And were rewarded at the end of the day with salsa and nachos – a story with happy end.
The recipe is great to use some of the giant summer squashes which had reached one kilo ore more, growing hided under leaves. I got some of these giants from a colleague and – of course – we cook salsa with them. And so Winter can come, we are stocked with 20 glasses salsa now 🙂
Reader’s wishes are a good thing. They often give me new impulses or remind me of – sometime to obvious – breads. And when Julia wrote that a recipe for onion bread would be a fine idea, I was thinking: of course! And for the past long, sunny weekend I started to create a recipe.
A crucial part of onion bread is fried onions. And as I do not like the store bought ones very much I decided to go for homemade fried onions, too. For a better contrast I chose red onions for that. They are fried in oil until all of their water evaporates and are very crips. About 300g fresh onions yields 100g fried ones.
For the form I chose two different ones: the “classical” onion batard and round loaves with a half onion in the middle. These breads are a nice eye catcher for a buffet, but the batards are easier to cut.
Zorra asked us to bake flat breads for the Bread Baking Day. When my boyfriends parents gave us a lot of beautful mangold from their garden, I had the idea to fill Pide with them. When I checked recipes for the dough I realized that they all contain much or very much oil. So When I put my recipe together, I opted for a lot oil, some milk for an extra soft dough and a spoonful of unfed sourdough for a better flavour (the pide were a quick decision for dinner with no time for preferments).
Oil, on one hand, makes the dough soft and easy to handle, but on the other hand building up the gluten network is inhibited. So the dough needs to be kneaded intensively on slow speed. But after about 15 min you will get the perfect dough, which can be formed without any sticking.
The pide is delicious warm and cold (perfekt for lunch-at-work) and can be filled with other delicious thinks like spinach as well!
After the successful disputation we always have a little party with delicious food. After the exiting defense the newly made doctor need something to refresh and we others need it as well. There is nothing more existing for all of us!
For the last defense I was asked to make Falafel and so I spend the morning rolling them. I needed 45 min to form 100 Falafel and after 50 I asked myself if I was doing to many. But when I then placed the freshly fried falafels on the buffet, they were gone so fastly that I knew that 100 was the perfect number. And when I was asked if the recipe is already on the blog, I had to say no. But now it is 🙂
I like to watch the regional TV shows from other parts of germany because I always learn something new about this region. This time I learned about a pie called “Salzekuchen” in a TV show about the hessian kitchen. After a little search in the internet, I know now that Salzekuchen is also called Ploatz, Plootz or Bloads and is typical for Hesse, Parts of Franconia and the region of Rhön and Hohelohn. It is made of a Bread dough which is topped with a potato or onion mixture. A typical dish in former days, when the village meets for baking bread. For lunch a part of the dough was set aside and used for Salzekuchen.
I decided to make the potato salzekuchen, but I change the recipe a little bit. The original recipe called for about 200ml canola oil. I think this amount is a little bit to much for nowadays where people normally spend most of their days in offices instead working heavily on a farm.
This lighter variant of Salzekuchen is very delicious and we will eat this again, for sure!
And what did I bake with the homemade puff pastry?
Delicious Cheese and Herb swirls, made after a family recipe of my boyfriends family. The boyfriend loves them and eat the first batch faster then I could take a picture. For the second batch I forbid him to test them before I photograph the swirls – afterwards the swirls were nibbled away fastly.
They are really delicious and are easy to vary, depending what cheese or herbs are used. At the moment, during spring time, I like to use fresh springs of clives, wild garlic, parsley and garden burnet. In the winter I prefer using frozen herbs, when there are no fresh herbs available.
And of course you can used bough puff pastry, then the swirls a made quite quickly. Its definitely a favourite recipe.
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.
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!
A Tart filled with cauliflower and onions sounds not exiting. But if you roast the cauliflower in the the oven and caramelize the onions and if you then add mustard and a flavourful cheese you get a small explosion of diffrent tastes with every bite. There is the sour taste of mustard, sweet from onions, the dark down-to-earth taste of cauliflowers topped with flavour of baked cheese.
I have to admit that it was the mustard that make me curious about this recipe at Smitten Kitchen. Mustard in a Tarte? That sounds good! And it tastes good!