tag:blogger.com,1999:blog-4435849530663346602024-03-19T11:28:30.919+01:00A Bear's Pastry Workshop3 words: beginner, hobby, sweet thingsEmesehttp://www.blogger.com/profile/08268792412429636575noreply@blogger.comBlogger61125tag:blogger.com,1999:blog-443584953066334660.post-60816584218796720772012-07-17T09:00:00.000+02:002012-07-17T09:00:10.065+02:00TWD 12 - Semolina Bread with Wild Garlic Pesto<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyGeXbqC-NnVUi97yVxjSYg4vXTqyx0x6_4_z4WRkG8ZuRgH5GqZzlXPuz_-_R2pXIZTLoTiI13BV6n7iNvf5LL-sGboxU1kSorwKivGeJevqeGjBugblg5DtVvs793u3I80lWbMpEVH0/s1600/Semolina_Pestos+gr%C3%ADzeskeny%C3%A9r3.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyGeXbqC-NnVUi97yVxjSYg4vXTqyx0x6_4_z4WRkG8ZuRgH5GqZzlXPuz_-_R2pXIZTLoTiI13BV6n7iNvf5LL-sGboxU1kSorwKivGeJevqeGjBugblg5DtVvs793u3I80lWbMpEVH0/s400/Semolina_Pestos+gr%C3%ADzeskeny%C3%A9r3.JPG" width="520" /></a></div>
I really love this bread.<br />
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First I was bit in trouble what semolina is, as some sources told me that it is the German "Grieß", which we have also in Hungary, other sources told me that it is a kind of durum wheat flour.<br />
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At the end I chose the "Grieß", although I have never heard from any Hungarian that you can bake a bread out of it. But this is why I like TWD BWJ as you can try a lot of things out. :)))<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgj8A-nfcV6kVE09GkBDDVzxwyNBiaF06hocciTeXHbgyeh1f_EupwBn66mUG_nsCb5-68H7pPrtVyjNOFhxu-H01Qzlpxc62XWGpgmW5659ccRNfnP7wBiirx-t7Ye_bs97EUC-HfNWA/s1600/Semolina_Pestos+gr%C3%ADzeskeny%C3%A9r2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgj8A-nfcV6kVE09GkBDDVzxwyNBiaF06hocciTeXHbgyeh1f_EupwBn66mUG_nsCb5-68H7pPrtVyjNOFhxu-H01Qzlpxc62XWGpgmW5659ccRNfnP7wBiirx-t7Ye_bs97EUC-HfNWA/s400/Semolina_Pestos+gr%C3%ADzeskeny%C3%A9r2.JPG" width="222" /></a></div>
<span style="background-color: white;">When my husband heard that I "have to" bake another bread, he asked whether I can put any swirl inside like I did with the <a href="http://bearworkshop.blogspot.com/2012/02/twd-1-pizza-loaves.html">Pizza Loaves</a>. Of course, my answer was yes. And I found in the supermarket this Wild Garlic Pesto, which worked with this bread amazingly well. </span><br />
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<span style="background-color: white;">I had no trouble in putting together the ingredients and I also needed only 1.5 hours for each rise. After the second rise, I rolled the dough out and lubricate the top with 2 tablespoon of pesto and rolled it up. </span><br />
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For the third rise and for the baking I used a loaf pan to make sure that the pesto stays insides. :))) It rose up easily within 1.5 hours and I baked it for 40-45 minutes at 400 Fahrenheit.<br />
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It was perfect for scrambled eggs. Good appetite! :)))<br />
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For the exact recipe and for more pictures go to Renee (<a href="http://www.thewaytomyfamilysheart.blogspot.com/">The Way to My Family's Heart</a>) or to Anna (<a href="http://www.keepitluce.com/">Keep it Luce</a>).Emesehttp://www.blogger.com/profile/12742159275944698243noreply@blogger.com11tag:blogger.com,1999:blog-443584953066334660.post-9816730234654518252012-07-07T12:29:00.000+02:002012-07-21T13:08:00.514+02:00Chocolate Mousse aka Snickers Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNsvX9XJm1MaCGSHm-VNdVpsiPpBxMAFhpzV39SbhKhbEhiNp6vGJcLq4gdPj0xBnSGcFLnQCBQZMKjI0Cq6YlivTOq_4ubrFVkxAsePHd6FLUEzlIsn4u4XTiHI1X0mUYK7ICOIqFz1U/s1600/Snickers+torta_Chocolate+mousse+cake.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNsvX9XJm1MaCGSHm-VNdVpsiPpBxMAFhpzV39SbhKhbEhiNp6vGJcLq4gdPj0xBnSGcFLnQCBQZMKjI0Cq6YlivTOq_4ubrFVkxAsePHd6FLUEzlIsn4u4XTiHI1X0mUYK7ICOIqFz1U/s640/Snickers+torta_Chocolate+mousse+cake.JPG" width="520" /></a></div>
<span style="font-family: inherit;">New opportunity to bake a cake. :))</span><br />
<span style="font-family: inherit;"><br />One of my dear </span>colleagues<span style="font-family: inherit;">, Eleftheria celebrated her birthday on Monday and I baked this Chocolate Mousse Cake a.k.a. Snickers Cake as she asked for a chocolate cake. </span><br />
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<span style="background-color: white; font-family: inherit;">The initial idea of this chocolate mousse cake came from another dear </span><span style="background-color: white;">colleagues</span><span style="background-color: white; font-family: inherit;">, Evi. After I heard that the wish is chocolate cake, I immediately thought of this recipe to start the thinking. I also had some left over (approx. 100 g) roasted peanuts from the <a href="http://bearworkshop.blogspot.com/2012/07/twd-11-hazelnut-biscotti.html">Hazelnut Biscotti</a>. Tadaaaam. Here comes the <b>Drunken Snickers Cake</b> with just a hint of rum. The cake has 4 parts:</span><br />
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<li><span style="font-family: inherit;">Paté Sablée</span></li>
<li><span style="font-family: inherit;">Caramel</span></li>
<li><span style="font-family: inherit;">Roasted peanuts</span></li>
<li>Chocolate mousse</li>
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<span style="background-color: white; font-family: inherit;"><b>INGREDIENTS </b></span><span style="background-color: white; font-family: inherit;"> </span><br />
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<b>PATÉ SABLÉE (23 cm / 9-inch round cake form)</b><br />
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14 dkg (5 oz) butter, room temperature<br />
10 dkg (3.5 oz) sugar<br />
2 eggs<br />
24 dkg (8.5 oz) all-purpose flour<br />
1 teaspoon salt<br />
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Whisk butter and sugar. Add eggs, whisk until smooth. Add flour and salt. The dough will be very-very soft. Wrap it in plastic foil and put it in the oven for at least 1.5-2 hours or overnight.<br />
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As the dough will still be quite sticky, roll it out among floured plastic foils. :))) If the dough is rolled out, put it in a tart form or round-cake form and back to the fridge for 1 hour. If you hurry, you can skip the fridge, but make sure that you fill up totally with baking beans or pearls for the blind bake. Pierce its bottom with knife or fork. Preheat the oven to 350 Fahrenheit (180 degrees) and bake it first 10-15 minutes, then without the beans for another 10-15 minutes.<br />
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<span style="font-family: inherit;"><b>CARAMEL</b></span><br />
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<span style="font-family: inherit;">1,25 dl heavy cream<br />20 dkg (7 oz) sugar<br /><br />Boil up the heavy cream and then set aside.<br /><br />Mix 5 tablespoon water and sugar in a pan and boil it on high temperature (about 5 minutes). Stir it continuously. When the sugar starts to get brownish, stop the stirring, but watch it closely as the sugar becomes dark brown very easily. Even after you set it aside, it continues to darken. Take it off from the heat when light brown, not yellow. Within the next minutes, you will reach a nice ginger, medium brown color.</span><br />
<span style="font-family: inherit;"><br /></span><br />
<span style="font-family: inherit;">Pour the heavy cream in the caramel. Pay attention as the caramel is still very-very hot. Stir it until smooth. Set aside.<br /><br /><span style="font-family: inherit;"><strong>ROASTED PEANUT</strong></span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7As73yGlED6nOlwrmobNeaPLeRkk_3Z2H5YNYTeg85TkngAq_4X4znbNwx2XtfczEqjrX8HIDuQAfEwPSUHPZUrt9RsB3MZcegIpd24C3JmAu7Mxt3a42cmRuR7O0r2VVvbcpC85x0bE/s1600/DSC01954.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7As73yGlED6nOlwrmobNeaPLeRkk_3Z2H5YNYTeg85TkngAq_4X4znbNwx2XtfczEqjrX8HIDuQAfEwPSUHPZUrt9RsB3MZcegIpd24C3JmAu7Mxt3a42cmRuR7O0r2VVvbcpC85x0bE/s320/DSC01954.JPG" width="320" /></span></a><span style="font-family: inherit;"></span></span><span style="color: #660000; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21px;">I loved the idea of how to peel off the skins from the hazelnut. All you need is boiling water, 2 tablespoon of baking soda, hazelnut and 5 minutes. After that you could REALLY peel the skins off easily with your fingers. So simple and so easy. Fascinating. :)) When ready place the peanuts on a baking sheet in a jelly-roll pan and roast them for 15 minutes on 300 Fahrenheit (160 degrees)</span><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="background-color: white; font-family: inherit;">. </span></span><span style="font-family: inherit;"> </span></span><br />
<span style="font-family: inherit;"><span style="font-family: inherit;"><br /></span></span><br />
<span style="font-family: inherit;"><span style="font-family: inherit;">When cold, put them in a food processor to cut them into small pieces. </span></span><br />
<span style="font-family: inherit;"><span style="font-family: inherit;"><strong><br /></strong></span></span><span style="font-family: inherit;"><b>DRUNKEN CHOCOLATE MOUSSE</b><br /><br /><span style="font-family: inherit;"><strong>INGREDIENTS</strong></span><br /><br /><span style="font-family: inherit;">5 dl / 500 g heavy cream</span><br /><span style="font-family: inherit;">100 g dark chocolate</span><br /><span style="font-family: inherit;">50 g milk chocolate</span><br /><span style="font-family: inherit;">200 g nutella</span><br /><span style="font-family: inherit;">1 teaspoon rum or rum extract (optional)</span><br /><br /><span style="font-family: inherit;">Melt the chocolate and the nutella in a steam bath and set it aside. Whisk the heavy cream into a whipped cream. I remembered this time that my grandma said: "Never mix whipped cream with even lukewarm substances!!!" So I waited until chocolate is cold, but still soft. Mix the chocolate, rum and whipped cream with a hand-held mixer and it is ready. </span></span><br />
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<span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkb0B7jl2Mh8-LYFlAjis72W4rqAE1HrnT3AjpmaoDwfsEBmt_49EBI67SLbiUz7u2PxOfYONqA7bdJzuhHw398MeAuIVN7h1L2ibiiyNsH2Ojqz7Plfc5KXBKPQb6YdEVQdCJAqi_VxU/s1600/DSC02011_k.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkb0B7jl2Mh8-LYFlAjis72W4rqAE1HrnT3AjpmaoDwfsEBmt_49EBI67SLbiUz7u2PxOfYONqA7bdJzuhHw398MeAuIVN7h1L2ibiiyNsH2Ojqz7Plfc5KXBKPQb6YdEVQdCJAqi_VxU/s400/DSC02011_k.jpg" width="222" /></a></span></div>
<span style="font-family: inherit;"><span style="font-family: inherit;"><strong>ASSEMBLY</strong></span><br /><br /><span style="font-family: inherit;">First sprinkle the cake with roasted peanuts, then pour the caramel on it (2-3 mm). At last comes the chocolate mousse. Before serving put at least the cake for 2 hours in the fridge. </span></span><br />
<span style="font-family: inherit;"><br /><span style="font-family: inherit;">Note: After blowing off all 25 candles, the chocolate mousse got a bit soft. :)))) But the taste was still amazing. </span></span>Emesehttp://www.blogger.com/profile/12742159275944698243noreply@blogger.com0tag:blogger.com,1999:blog-443584953066334660.post-19377340786490697092012-07-04T20:18:00.000+02:002012-07-04T20:18:27.760+02:00TWD 11 - Hazelnut Biscotti<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicRgLnLrCXat-w6YpkCjQroCdafsEHRqrZ65pgihXRf9pLIlEEoIgXMXUEoan2Ods8jRqPeznvQu5Zm3KcG_ayittu_z5k8G6eqMiNW1pXx6iG5oQ37LCS6CN2maJnJNiaIhNjp5DhXv0/s1600/DSC01976.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="344" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicRgLnLrCXat-w6YpkCjQroCdafsEHRqrZ65pgihXRf9pLIlEEoIgXMXUEoan2Ods8jRqPeznvQu5Zm3KcG_ayittu_z5k8G6eqMiNW1pXx6iG5oQ37LCS6CN2maJnJNiaIhNjp5DhXv0/s400/DSC01976.JPG" width="520" /></a></div>
I have to say I was very excited to bake these Hazelnut Biscottis, as I have been always fascinated by Italian food.<br />
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I also have to be honest. I have never tried either biscotti or cantuccini, so I had no idea what to expect.<br />
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<a name='more'></a>Preparing the dough and baking the biscotti wasn't hard at all and I even didn't have a cooling rack that I could put in the oven. :)))<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7As73yGlED6nOlwrmobNeaPLeRkk_3Z2H5YNYTeg85TkngAq_4X4znbNwx2XtfczEqjrX8HIDuQAfEwPSUHPZUrt9RsB3MZcegIpd24C3JmAu7Mxt3a42cmRuR7O0r2VVvbcpC85x0bE/s1600/DSC01954.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7As73yGlED6nOlwrmobNeaPLeRkk_3Z2H5YNYTeg85TkngAq_4X4znbNwx2XtfczEqjrX8HIDuQAfEwPSUHPZUrt9RsB3MZcegIpd24C3JmAu7Mxt3a42cmRuR7O0r2VVvbcpC85x0bE/s320/DSC01954.JPG" width="320" /></a></div>
I loved the idea of how to peel off the skins from the hazelnut. All you need is boiling water, 2 tablespoon of baking soda, 200 g hazelnut and 5 minutes. After that you could REALLY peel the skins off easily with your fingers. So simple and so easy. Fascinating. :))<br />
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I have also never roasted hazelnuts before. I found it a bit tricky as I had no idea how brown should they be and I had no left-over to combine the colour with a raw hazelnut. But 15-20 minutes at 300 Fahrenheit would do.<br />
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I really liked the roasted hazelnut taste, but to be honest (I am very honest now), for me the biscotti turned out to be very dry and hard. I like much more my <a href="http://bearworkshop.blogspot.com/2012/01/hot-chocolate-triple-chocolate-chip.html">Hot Chocolate Triple Chocolate Chip Cookies</a>.<br />
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For the recipe and more pictures visit Jodi at <a href="http://homemadeandwholesome.wordpress.com/2012/07/03/hazelnut-biscotti-twd/">Homemade and Wholesome</a> or Kathrine at <a href="http://www.bakingandboys.com/2012/07/twdbaking-with-juliahazelnut-biscotti.html">Baking and Boys</a>.Emesehttp://www.blogger.com/profile/12742159275944698243noreply@blogger.com6tag:blogger.com,1999:blog-443584953066334660.post-11266855097125387022012-06-19T08:30:00.000+02:002012-06-19T13:13:16.745+02:00TWD 10 - French Blueberry Cake<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz2W0Hw5wPA4VHmhj6N9awwsZwECaOmjTJ5RUkTA0p4oTeDlp4LlPsUaPaaizMO7aiZ2MgFeaSpJFy2xfOY-IhIVUaUozCtIFopkGlwnvxnyqAYE025HurkNdLlpkl1ww5gBaQho2G2J0/s1600/French+Blueberry+Cake_Francia+%C3%A1fonyatorta.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz2W0Hw5wPA4VHmhj6N9awwsZwECaOmjTJ5RUkTA0p4oTeDlp4LlPsUaPaaizMO7aiZ2MgFeaSpJFy2xfOY-IhIVUaUozCtIFopkGlwnvxnyqAYE025HurkNdLlpkl1ww5gBaQho2G2J0/s640/French+Blueberry+Cake_Francia+%C3%A1fonyatorta.JPG" width="520" /></a></div>
This week's TWD recipe should have been French Strawberry Cake, but I could not find nice strawberries in the shops any more. I am sadly to announce that the strawberry season in Luxembourg is officially over. :((((<br />
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Therefore, I made the original <b>génoise recipe</b>, but I made a <b>blueberry</b> <b>cream of my own</b>. :)))<br />
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The <b>génoise</b> was a very interesting dough to make. It reminded me of the Hungarian "piskóta", which the google translates it as sponge cake.<br />
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I started with - of course - cold eggs, as I did not pay attention that it had to be at least room temperature. So I came up with a special solution. Poured hot-hot water into a large basin and put my mixing bowl in it and continued with mixing the eggs with the sugar. It turned out to be prefect. :))))) I looked odd though. :)))<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcA8esNOH6HOo9P6csa54lkWGisnSKKuQcJh_7JSmFEAmBZ5dQVAYNDcJ9lC3X7nUeonOIerq28SRT_VWQHXxz_U6gQck551BACceqHcz33MOWHD8HdlBOvc7j7N4XBTXq3rEPV_8yFA8/s1600/French+Blueberry+Cake_Francia+%C3%A1fonyatorta2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcA8esNOH6HOo9P6csa54lkWGisnSKKuQcJh_7JSmFEAmBZ5dQVAYNDcJ9lC3X7nUeonOIerq28SRT_VWQHXxz_U6gQck551BACceqHcz33MOWHD8HdlBOvc7j7N4XBTXq3rEPV_8yFA8/s400/French+Blueberry+Cake_Francia+%C3%A1fonyatorta2.JPG" width="265" /></a></div>
Previously, I tried a Greek yogurt cream recipe, which I did not really liked and I was not in a mood to try it with the sour cream, so I came up with my own cream recipe.<br />
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<b>BLUEBERRY MASCARPONE CREAM</b><br />
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200 g blueberry<br />
250 g mascarpone<br />
2,5 dl heavy cream<br />
2-3 teaspoon sugar<br />
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Mix all ingredients with a hand-held mixer. It is more than enough to cover and fill an 8-inch two-layer cake.<br />
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As this was a whole cake and not a chocolate one, it took 4-5 days for me and my husband to eat it. Of course, some friends did helped in the process. :))) If you keep it in the fridge, it is still perfect after 4-5 days. Some tips though:<br />
- cover it as it will absorb all odors from the fridge :))<br />
- if the cover touches the top of the cake it will push the cream until the cake and the top 0,5 inch will be soaked and wet. :))<br />
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To avoid the above problems, one solution is to eat it right away. :)))<br />
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For detailed description, picture tutorial and precise ingredients click on Sophia's (<a href="http://sophiasbaking.blogspot.com/2012/06/twd-french-strawberry-cake.html">Sophia's Sweets</a>) or Allison's (<a href="http://thinklovesleepdine.blogspot.com/2012/06/twd-french-strawberry-cake.html">Think, Love, Sleep, Dine</a>) blog.Emesehttp://www.blogger.com/profile/12742159275944698243noreply@blogger.com13tag:blogger.com,1999:blog-443584953066334660.post-91575480647934796552012-06-12T17:28:00.001+02:002012-06-12T17:28:32.233+02:00TWD 9 - Oasis Naan with Dried Tomatoes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSvsYTc4mAnRuPbASfF2vU-rO_9Fboyr0N3BpwFTMi1sTZIT3Dm8SX0_gSLLgKEZi8t9m7D1jvuJSmh1qKmaCSJlNH1solE1hv7MvEVU6U5LcZrEH6iw5EMrq5-iXfw6RDZH1vrqR9pkc/s1600/Oasis+Naan.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="345" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSvsYTc4mAnRuPbASfF2vU-rO_9Fboyr0N3BpwFTMi1sTZIT3Dm8SX0_gSLLgKEZi8t9m7D1jvuJSmh1qKmaCSJlNH1solE1hv7MvEVU6U5LcZrEH6iw5EMrq5-iXfw6RDZH1vrqR9pkc/s400/Oasis+Naan.JPG" width="520" /></a></div>
There was a lot going on lately so I could only write this post now, although I did finished with the Naan in time. :)))<br />
<a name='more'></a>If I read it correctly, Naan is a very popular flat bread in the Arabic states of the Persian Gulf. It is made of tepid water, dry yeast, flour and a pinch of salt. Easy? Easy.<br />
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The dough was very very light and fluffy. It rose easily. In the original recipe you have to sprinkle it with coarse salt, scallions and cumin or caraway seeds. But as usually I spiced it up a bit as I also added some chopped dried tomatoes.<br />
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I also made (I mean my husband) an easy dip.<br />
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<b>GARLIC-CHEESE DIP</b><br />
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<b>INGREDIENTS</b><br />
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200 g sour cream<br />
1-2 cloves of garlic<br />
100 g grated cheese<br />
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Easy? Easy. :))))<br />
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You can find perfect descriptions and picture tutorials at Maggie (<a href="http://alwaysaddmorebutter.wordpress.com/2012/06/04/baking-with-julia-oasis-naan/">Always Add More Butter</a>) or at Phyl (<a href="http://gaaarp.wordpress.com/2012/06/04/oasis-naan-twd-bwj/">Of Cabbages and King Cakes</a>).Emesehttp://www.blogger.com/profile/12742159275944698243noreply@blogger.com2tag:blogger.com,1999:blog-443584953066334660.post-74274326814315313842012-05-21T22:07:00.000+02:002012-05-21T22:07:25.983+02:00Strawberry-Rhubarb Crumble<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKbNB2ma31Vtnx9QqSzaKkVTGtWoYsEprnxJGS0bC8SB1hvF_XAtHRnm4enKJJNrezY2xjv2YswGpPEu2uXGTKaS2_SYC9nB66A7LawWbc0UcwX5vmyb4b_uMORqzfaiTL5tLZZ98Ptfo/s1600/Epres+rebarbar%25C3%25A1s+morzsas%25C3%25BCti_Strawberry+rhubarb+crumble2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="377" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKbNB2ma31Vtnx9QqSzaKkVTGtWoYsEprnxJGS0bC8SB1hvF_XAtHRnm4enKJJNrezY2xjv2YswGpPEu2uXGTKaS2_SYC9nB66A7LawWbc0UcwX5vmyb4b_uMORqzfaiTL5tLZZ98Ptfo/s400/Epres+rebarbar%25C3%25A1s+morzsas%25C3%25BCti_Strawberry+rhubarb+crumble2.JPG" width="520" /></a></div>
I have been thinking about crumbles with strawberry and rhubarb a while now. Of course, in the middle of the strawberry season, I see strawberries everywhere. No need for a lot of time to get inspired. :)))<br />
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To be honest, I am, naturally, not the first person, who ever thought about making something with strawberries and rhubarb. I haven't even heard of rhubarb before moving into Luxembourg. OK, that is not entirely true, 'cause I remember that my mother-in-law made a rhubarb cake a year ago or so and the whole family went very skeptical. We were not ready for the rhubarb. But I am now. :)))<br />
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I found rhubarb crumble in a French cookbook (I cannot see the name of the author on the book. It only says 288 recipe for EUR 3 :))) I may have upgraded it a bit. :)))))<br />
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<b>INGREDIENTS</b><br />
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200 g rhubarb (peeled, cut into 0.5 inch thick pieces)<br />
400 g strawberry (washed and cut into pieces)<br />
3 tablespoon sugar<br />
1 large pinch of ground cinnamon (approx. half coffee spoon)<br />
1 large pinch of ground ginger<br />
1 large pinch of ground nutmeg<br />
2 cloves<br />
100 g all-purpose flour<br />
50 g amaretto biscuit (smashed)<br />
80 g butter (cold)<br />
1 packet of vanilla sugar (optional)<br />
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The first step is to rest the rhubarb with the sugar and the spices for around 1.5 hours. Then take a pan and cook the rhubarb at a medium heat for about 10 minutes. Pay attention not to overcook the rhubarb as it will cook further in the oven. The rhubarb should be soft, but has not fallen into pieces.<br />
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Take a food processor and blend the flour, the amaretto biscuit and the butter together.<br />
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Preheat the oven to 350 Fahrenheit (180 degrees). Take a pan. First add the rhubarb, then the strawberry right before the crumbs. Bake it until approx. 40 minutes. Optionally you can sprinkle it with vanilla sugar before baking. Ready, eat!Emesehttp://www.blogger.com/profile/12742159275944698243noreply@blogger.com0tag:blogger.com,1999:blog-443584953066334660.post-17549429553337925282012-05-20T16:58:00.001+02:002012-05-20T19:58:46.255+02:002-Minute Raspberry Cream Cheese<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu4dsK_jWua0iVUCDwrp3S7lIWcGFtH2FCdx1puiYrIZNe8ndxdv-3sqE9XoXnNapOGt9-2GdyAqdSWzN6e5clpx321kcQmTnaZmLWPd6OpGpJQIKs0AfpsiMRW3UU8m_ZFLlZpAf_-uk/s1600/M%25C3%25A1ln%25C3%25A1s+t%25C3%25BAr%25C3%25B3hab_Raspberry+cottage+cheese+mousse3.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu4dsK_jWua0iVUCDwrp3S7lIWcGFtH2FCdx1puiYrIZNe8ndxdv-3sqE9XoXnNapOGt9-2GdyAqdSWzN6e5clpx321kcQmTnaZmLWPd6OpGpJQIKs0AfpsiMRW3UU8m_ZFLlZpAf_-uk/s400/M%25C3%25A1ln%25C3%25A1s+t%25C3%25BAr%25C3%25B3hab_Raspberry+cottage+cheese+mousse3.JPG" width="323" /></a></div>
This cream cheese or rather cottage cheese is just so embarrassingly simple that at first I did not want to put it on the blog. But it was too tasty.<br />
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It only takes 2 minutes to make this cream cheese. Seriously.<br />
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<b>INGREDIENTS (for 2-3 persons)</b><br />
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300 g deep-frozen raspberries (fresh would of course be better, but I did not have fresh ones)<br />
250 g cottage cheese<br />
4 tablespoon powder sugar<br />
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Put all ingredients in a mixer or food processor and blend them thoroughly. Ready to be served.<br />
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I told you it would take only 2 minutes. Chilly, fruity, light dessert. I loved it. I ate it all by myself. :)))Emesehttp://www.blogger.com/profile/12742159275944698243noreply@blogger.com0tag:blogger.com,1999:blog-443584953066334660.post-47446399286854593742012-05-17T19:58:00.002+02:002012-05-17T19:58:47.893+02:00TWD 8 - Pecan Sticky Buns<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRUnUQAW_Tsq6NmD0NJYe_siCZ9cH-HQIatR0VbBVi5ahR58qoCF1wzoytO8MuJI91WOuc3zyQiMDH-mrb_H5Eb0gVc0l4mZWBjrFqkBAh08i6yp3CfMmzMtBRmMVMNm3HXyJ6pDm7-V8/s1600/Pec%C3%A1n+di%C3%B3s+bir%C3%B3s_Pecan+Sticky+Brioche.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="345" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRUnUQAW_Tsq6NmD0NJYe_siCZ9cH-HQIatR0VbBVi5ahR58qoCF1wzoytO8MuJI91WOuc3zyQiMDH-mrb_H5Eb0gVc0l4mZWBjrFqkBAh08i6yp3CfMmzMtBRmMVMNm3HXyJ6pDm7-V8/s400/Pec%C3%A1n+di%C3%B3s+bir%C3%B3s_Pecan+Sticky+Brioche.JPG" width="520" /></a></div>
I do not really know whether it is good to start this with saying that at every step I asked myself: "Why the hell did I even start with this recipe?" Until I tasted it. :)))<br />
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I thought that yeast-dough will be the hardest for me, but the brioche dough definitely tops it. At least with the yeast-dough if you knead it for enough time, it will come together and would not stick. This dough was sticky during the WHOLE time. :))) Of course, the result makes me forgot how long was it to make, although I do not really know when will I have so much time again.<br />
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To make matters worse, my hand-held mixer broke down. :))) I did not get desperate though as I read that some of the other bloggers did kneaded it by hand. But it was very hard. It was sticky all the time :))))<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxDNk0Z2JV_MOgJ_m60HTJJtdFE9x8pygZU1vAD9ZLbw2IEpB0k37l3XVg4TdvsLkMlkQ_StD-J2oR-19vyOd1J19c_vnXZGNLZtvXFFEV5DC9nhOmAmVI-vYpSTJenel5Ho7dVi8lruM/s1600/Pec%25C3%25A1n+di%25C3%25B3s+bri%25C3%25B3s_Pecan+sticky+brioche2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="345" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxDNk0Z2JV_MOgJ_m60HTJJtdFE9x8pygZU1vAD9ZLbw2IEpB0k37l3XVg4TdvsLkMlkQ_StD-J2oR-19vyOd1J19c_vnXZGNLZtvXFFEV5DC9nhOmAmVI-vYpSTJenel5Ho7dVi8lruM/s320/Pec%25C3%25A1n+di%25C3%25B3s+bri%25C3%25B3s_Pecan+sticky+brioche2.JPG" width="520" /></a></div>
The buns turned out to be very delicious, but don't count how many calories does it contain. As otherwise, I will never taste it.<br />
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Just a hint: for 7 (!!!) buns you need more than 250 g butter. Of course, you need all, as the butter is the key to have this croissant resembling pastry.<br />
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These video is a must to watch before starting. It will make everything a lot easier (especially not native English bloggers :))) In the video Julia Child and Nancy Silverton (the baker who contributed this recipe to BWJ) shows it step by step.<br />
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<iframe ;="" allowfullscreen="" center="" frameborder="0" height="315" src="http://www.youtube.com/embed/nopD5ut6zkM" text-align:="center" width="420"></iframe><br />
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Other interesting thing: I have a LOT of time to wait. At first 30-40 minutes for the sponge, then 2 and half hours for the first rise. After that 4-6 hours (or preferably overnight) in the fridge. 30 more minutes right after rolling and 45 minutes right after filling also in the fridge. Before baking you need again 2 hours for the second rise. You will not even notice the 35-40 minutes baking time at the end. :)))<br />
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For the recipe visit Lynn at <a href="http://eatdrinkmanwomandogscat.com/2012/05/15/sticky-buns-brioche-butter-and-another-tuesday-with-dorie/">Eat Drink Man Woman Dogs Cat</a>) or Nicole at <a href="http://cookiesonfriday.blogspot.com/2012/05/pecan-sticky-buns.html">Cookies on Friday</a>.<br />Emesehttp://www.blogger.com/profile/12742159275944698243noreply@blogger.com3tag:blogger.com,1999:blog-443584953066334660.post-27872415053949033012012-04-28T09:40:00.004+02:002012-04-28T09:43:31.583+02:00TWD 6 - Lemon Loaf Cake with Blueberries<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8UdqyAwCp3qwRVJkxYa8dP1fpmGSZdwEm8WEZeqc8_44hegYPGYMuvRqxzj2pfmyUKnFpniodIjKoT8IUjzYvq8TAus_wGUVY9VpeiHXyhSABwzKe1I-Px_Pi-O9DOeiVNFuI4qg7vtI9/s1600/Lemon+Loaf+Cake+with+Blueberries_Citromos+pisk%C3%B3ta+%C3%A1fony%C3%A1val2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="344" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8UdqyAwCp3qwRVJkxYa8dP1fpmGSZdwEm8WEZeqc8_44hegYPGYMuvRqxzj2pfmyUKnFpniodIjKoT8IUjzYvq8TAus_wGUVY9VpeiHXyhSABwzKe1I-Px_Pi-O9DOeiVNFuI4qg7vtI9/s320/Lemon+Loaf+Cake+with+Blueberries_Citromos+pisk%C3%B3ta+%C3%A1fony%C3%A1val2.JPG" width="520" /></a></div>
Due to some holiday :))) I kind of missed the previous TWD challenge.<br />
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After checking out all the pictures of the other bloggers, I thought that it might be too dry for me. So I added some blueberries. I was wrong tough, as without blueberries it is also a yummy dessert.<br />
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The plan would have been to have blueberries everywhere, although all blueberries sank down. :)))) My husband reassured me that it was better like that as you could try the lemon loaf cake alone or with blueberries too.<br />
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The recipe was super easy to make. Mix all ingredients together :))) and bake for 50-60 minutes on 350 Fahrenheit (or 180 degrees).<br />
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I prepared this lemon glaze (half part powder sugar, half part lemon juice) as well, but it was too sweet for me. Next time I would prefer not to have it.<br />
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For the exact recipe and for the beautiful pictures check out Truc at <a href="http://www.treats-sf.com/2012/04/twd-lemon-loaf-cake.html">Treats</a> or Michelle at <a href="http://www.ladystiles.blogspot.com/2012/04/lemon-loaf-cake-for-tuesdays-with-dorie.html">The Beauty of Life</a>.Emesehttp://www.blogger.com/profile/08268792412429636575noreply@blogger.com1tag:blogger.com,1999:blog-443584953066334660.post-17878932945766786032012-04-26T08:02:00.000+02:002012-04-26T08:02:10.426+02:00Liebster Award<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQL9ohnPBQ9MVvYEAo2iJH0QNGGaA11vU7qSAxS8Pa_y2Vo28Cz-laIio8BJMuK33eR60I1IIYWp3wlO_yBs-FLAFrrTYgoXByqyKY6Jfx8qep2nyj8e0QFw-7-psMdqW1BUbnyQCGfow/s1600/liebsteraward.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQL9ohnPBQ9MVvYEAo2iJH0QNGGaA11vU7qSAxS8Pa_y2Vo28Cz-laIio8BJMuK33eR60I1IIYWp3wlO_yBs-FLAFrrTYgoXByqyKY6Jfx8qep2nyj8e0QFw-7-psMdqW1BUbnyQCGfow/s1600/liebsteraward.png" /></a></div>
I was really surprised when I read the comment of Margaret (<a href="http://shoeintheroad.blogspot.com/2012/04/liebster-and-compliment-box.html">Shoe in the Road</a>) that she loves my cookies, so she gives me my first-ever Liebster Blog Award. Margaret thank you very much.<br />
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Liebster is a way of recognizing small blogs. The rules are to:<br />
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1. Link back to the person who gave it to you and thank them.<br />
2. Post the award to your blog.<br />
3. Present the award to 5 other bloggers with less than 200 followers that you appreciate and value.<br />
4. Leave a comment on those 5 blogs letting them know they've received the award.<br />
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So here are my 5 nominees:<br />
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1. <b>Mireia Badia</b> from <a href="http://bakinginspain.blogspot.com/">Baking in Spain</a> as she is my most loyal follower/commenter and similar to me she blogs also in two languages, which I now some time can be very hard and time-consuming.<br />
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2. <b>Chriesi</b> from <a href="http://almondcorner.blogspot.com/">Almond Corner</a> for her CREATIVITY (yes, in capital letter, because she is by far one of the most creative bloggers I am following) and her beautiful photos.<br />
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3. <b>Micheal</b> from <a href="http://inspiringtheeveryday.com/">Inspiring the everyday</a> for his inspiring photos and recipes. It is always a delight to read his blog.<br />
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4. <b>Carmen</b> from <a href="http://bakingismyzen.wordpress.com./">Baking is my Zen</a> as I just love her picture tutorials and her style. Her blog is a true gem.<br />
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5. <b>Truc</b> from <a href="http://www.treats-sf.com/">Treats</a> for her lovely photos and recipes. I know, my weakness is the beautiful photos.<br />
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I hope all the above is below 200 followers, as I could not see it in some of the blogs.<br />
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Thank you all for blogging.Emesehttp://www.blogger.com/profile/12742159275944698243noreply@blogger.com3tag:blogger.com,1999:blog-443584953066334660.post-56043631554117757852012-04-12T19:18:00.000+02:002012-04-12T19:18:41.440+02:00Brownies in Eggshells<div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ixdhKqa-O9u2gM3ap17LSzg9OxQ9MV8GLkr_Qsu4iC56olmN6NihaO4FcHllqZkuNzybtm4-u4YTII-Ntbj4QdBYjM0RHmCLuOZenjMNHraSdcX_5epwS7C_0AXltlZ6jJT3fgUIeGI/s1600/Brownies+in+eggshells_Brownie+toj%25C3%25A1sh%25C3%25A9jban.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="529" qda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ixdhKqa-O9u2gM3ap17LSzg9OxQ9MV8GLkr_Qsu4iC56olmN6NihaO4FcHllqZkuNzybtm4-u4YTII-Ntbj4QdBYjM0RHmCLuOZenjMNHraSdcX_5epwS7C_0AXltlZ6jJT3fgUIeGI/s400/Brownies+in+eggshells_Brownie+toj%25C3%25A1sh%25C3%25A9jban.JPG" width="350" /></a></div><span style="color: #660000; font-size: 11.5pt;"><span style="font-family: Georgia;">Yes, you heard it right. I was also surprised when I found it out. If you ask me I think it is an amazing idea, though it is definitely time consuming if you do not have the proper utensils. </span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span style="color: #660000; font-size: 11.5pt;"><span style="font-family: Georgia;">I found the recipe on “<a href="http://thatskinnychickcanbake.blogspot.com/search/label/brownies%20baked%20in%20eggshells">That Skinny Chick Can Bake</a>” and I (surprisingly) entirely followed her instructions.</span></span></div><a name='more'></a><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><br />
<b><span style="color: #660000; font-size: 11.5pt;"><span style="font-family: Georgia;">INGREDIENTS (12-16 eggshells)</span></span></b></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span style="color: #660000; font-size: 11.5pt;"><span style="font-family: Georgia;">200g semi-sweet chocolate, chopped</span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span style="color: #660000; font-size: 11.5pt;"><span style="font-family: Georgia;">1 stick butter (1/2 cup), cut into pieces</span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span style="color: #660000; font-size: 11.5pt;"><span style="font-family: Georgia;">3 eggs</span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span style="color: #660000; font-size: 11.5pt;"><span style="font-family: Georgia;">1 cup sugar</span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span style="color: #660000; font-size: 11.5pt;"><span style="font-family: Georgia;">1 teaspoon vanilla</span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span style="color: #660000; font-size: 11.5pt;"><span style="font-family: Georgia;">Pinch of salt</span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span style="color: #660000; font-size: 11.5pt;"><span style="font-family: Georgia;">1 cup flour</span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span style="color: #660000; font-size: 11.5pt;"><span style="font-family: Georgia;">3 tablespoons unsweetened cocoa powder</span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span style="color: #660000; font-size: 11.5pt;"><span style="font-family: Georgia;">Melt the chocolate with the butter. Whisk the eggs and sugar together. Add the vanilla and finally pour the melted chocolate and mix thoroughly. Add the flour, the salt and the cocoa powder and mix it into smooth.</span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><br />
<span style="color: #660000; font-size: 11.5pt;"><span style="font-family: Georgia;">Put a little oil in the eggs, drain the access and fill them until ¾. Preheat the oven to 180 degrees (350 Fahrenheit) and bake them about 15 minutes. </span></span><br />
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</div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjlK55WH2CsCMsFisWyocb-Jgurl-JJqxaOimPBimXNqAa8Ui4p9ojItMBwQN_vUWWh1o1fWzqQvhJYT0-SLQPZndRU67gCsPlhnRZLDdShtbzVBkGxIFxwfM1AUyxDBN7-cs1TMBFqL0/s1600/Brownies+in+eggshells_Brownie+toj%25C3%25A1sh%25C3%25A9jban2.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="529" qda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjlK55WH2CsCMsFisWyocb-Jgurl-JJqxaOimPBimXNqAa8Ui4p9ojItMBwQN_vUWWh1o1fWzqQvhJYT0-SLQPZndRU67gCsPlhnRZLDdShtbzVBkGxIFxwfM1AUyxDBN7-cs1TMBFqL0/s400/Brownies+in+eggshells_Brownie+toj%25C3%25A1sh%25C3%25A9jban2.JPG" width="350" /></a></div></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span style="color: #660000; font-size: 11.5pt;"><span style="font-family: Georgia;"><strong>HINTS AND TIPS</strong></span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span style="color: #660000; font-size: 11.5pt;"></span><span style="color: #660000; font-size: 11.5pt;"><span style="font-family: Georgia;">- I made a small hole on the bottom by pushing it gently to the corner of the kitchen desk and used a toothpick to somehow mine out the egg whites and the yolks.</span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: Georgia;"><span style="color: #660000; font-size: 11.5pt;">- </span><span style="color: #660000; font-size: 11.5pt;">To make sure that the eggshells are sterile I washed them thoroughly first with only water, not with soap, then I soaked them into a mixture of vinegar and water for max 15 minutes.</span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: Georgia;"><span style="color: #660000; font-size: 11.5pt;">- </span></span><span style="color: #660000; font-size: 11.5pt;"><span style="font-family: Georgia;">I used wooden grill sticks to dry the eggs and let the excess vinegar-water to flow out. </span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: Georgia;"><span style="color: #660000; font-size: 11.5pt;">- </span><span style="color: #660000; font-size: 11.5pt;">To fill the eggshells use a piping bag, not a plastic bottle as plastic bottles are harder to squeeze. </span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: Georgia;"><span style="color: #660000; font-size: 11.5pt;">- </span></span><span style="color: #660000; font-size: 11.5pt;"><span style="font-family: Georgia;">Use your largest tip to fill the eggs. I had only tip#3 and it took me a lot (I mean a LOT) of time to fill them and the dough began to dry as the chocolate began to cool. I had to boil some water and time to time warm up the bottle, to get the dough flowing nicely. </span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: Georgia;"><span style="color: #660000; font-size: 11.5pt;">- </span><span style="color: #660000; font-size: 11.5pt;">Use aluminium foil to ensure that the eggs sit tight in the muffin tin. </span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: Georgia;"><span style="color: #660000; font-size: 11.5pt;">- </span></span><span style="color: #660000; font-size: 11.5pt;"><span style="font-family: Georgia;">Bake the eggs with the holes up. </span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: Georgia;"><span style="color: #660000; font-size: 11.5pt;">- </span><span style="color: #660000; font-size: 11.5pt;">If you overfill them or over bake them, the eggshells will crack. </span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;"><span style="color: #660000; font-size: 11.5pt;"><span style="font-family: Georgia;">P.S.: I only made 5 eggs, the remaining batter went into my round shape cake tin of 5-inch. I baked them in the same oven right before the eggs for about 20 minutes. </span></span></div>Emesehttp://www.blogger.com/profile/12742159275944698243noreply@blogger.com2tag:blogger.com,1999:blog-443584953066334660.post-70162883420218163552012-04-03T08:42:00.002+02:002012-04-26T22:37:02.744+02:00TWD 5 - Pizza Rustica with Spinach Cream Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMoVwFva-M6ZS9SbdszRi9kwnG0s5RoVdiuwRQ83_xcidmTdrHg9Cvuu3VHJng2oS2gOGVD1u7Ac49KZqHDyQQRgQ4o7W_FoFyL8tb65UdBuWTn4kTWeR5j4N130jb2jo02Tx6mtyRGB8/s1600/Pizza+Rustica2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="529" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMoVwFva-M6ZS9SbdszRi9kwnG0s5RoVdiuwRQ83_xcidmTdrHg9Cvuu3VHJng2oS2gOGVD1u7Ac49KZqHDyQQRgQ4o7W_FoFyL8tb65UdBuWTn4kTWeR5j4N130jb2jo02Tx6mtyRGB8/s400/Pizza+Rustica2.JPG" width="350" /></a></div>
It is time for the next Tuesdays with Dorie challenge, Pizza Rustica. However, I have to say that living in a francophone environment for now more than 7 months, for me it was rather a <a href="http://en.wikipedia.org/wiki/Quiche">quiche</a> or in other words savory tart, than a pizza. Of course, it is a nice recipe, which is easy to make, but the word pizza for me means the Italian pizza with flat yeast-dough and tomato-oregano sauce.<br />
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As usual, I changed the recipe a bit, mainly because the other bloggers/bakes were discussing how good it is with spinach. And I have to say it is really-really good with spinach.<br />
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I made the <strike>pie oh</strike> pizza dough the same as the recipe, only I halved the amount of sugar. I know. I know. The point is to have a sweet tart and savory filling, but I really liked my <strike>pie oh</strike> pizza dough like this.<br />
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However, I changed the filling.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiULb23R8GEL_wnckc9mcCSnQdsLJYmdoP7mOQNmuTP9qN6MwVEfcqUAS8hCkXfFipDo9HEiY0sdFkOC99NVk1yb7nO3iiBqKKTej1oucOv2DOMPkN5l6rWU1KU-_Q_f__vWphS3Pt0EmQ/s1600/Pizza+Rustica.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="529" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiULb23R8GEL_wnckc9mcCSnQdsLJYmdoP7mOQNmuTP9qN6MwVEfcqUAS8hCkXfFipDo9HEiY0sdFkOC99NVk1yb7nO3iiBqKKTej1oucOv2DOMPkN5l6rWU1KU-_Q_f__vWphS3Pt0EmQ/s400/Pizza+Rustica.JPG" width="350" /></a></div>
<b>INGREDIENTS</b><br />
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250 g ricotta<br />
50 g grated cheese mix (emmental, pecorino, stagionati and mozzarella)<br />
15-20 pcs of young spinach (chopped)<br />
200 g bacon (diced)<br />
3 small eggs<br />
100 g corn<br />
salt, pepper<br />
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Mix all ingredients together and fill the pizza dough. I baked it around 45 minutes in a preheated oven of 190 degrees (375 Fahrenheit).<br />
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For the exact recipe check out <a href="http://capitalregiondiningblog.blogspot.com/2012/04/twd-baking-with-julia-pizza-rustica.html">Emily's post</a> at Capital Region Dining or <a href="http://tptch.com/2012/04/03/twd-pizza-rustica/">Raelynn's post</a> at The Place They Call Home. <br />
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I also made the perfect spinach cream soup. The recipe was adapted from <a href="http://www.gasztrogabo.hu/cikkek/leves/mandulas-spenotleves.html">this Hungarian blog</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI5hq9TUjXLocmtEvL9UHEAdfFO5tpR_RO4hQsKoAf8oUG7m2Q-1t2C96TTw0Pxpe6OX8QvYq23yw0lN3M0WBj1KYmBbX_FUAa1Jcc_j9IbQovfWwM37xqZLLdNLLA5kKMH0JVFF3QH9M/s1600/Spinach+cream+soup_Spen%C3%B3t+kr%C3%A9mleves.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="326" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI5hq9TUjXLocmtEvL9UHEAdfFO5tpR_RO4hQsKoAf8oUG7m2Q-1t2C96TTw0Pxpe6OX8QvYq23yw0lN3M0WBj1KYmBbX_FUAa1Jcc_j9IbQovfWwM37xqZLLdNLLA5kKMH0JVFF3QH9M/s400/Spinach+cream+soup_Spen%C3%B3t+kr%C3%A9mleves.JPG" width="540" /></a></div>
<b>SPINACH CREAM SOUP</b><br />
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<b>INGREDIENTS</b><br />
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200 g young spinach (washed and chopped)<br />
1 medium onion (peeled and chopped)<br />
2 cloves of garlic (peeled and chopped)<br />
4 dkg butter<br />
1 tablespoon olive oil<br />
1 tablespoon all purpose flour<br />
6 dl chicken soup extract (2 <a href="http://en.wikipedia.org/wiki/Bouillon_cube">bouillon or stock cubes</a> in 6 dl water)<br />
1 dl heavy cream<br />
grated cheese mix<br />
salt, pepper<br />
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Put butter and olive oil in a pan and heat them up until butter is melted. Add the onion and the garlic and frizzle them. Add spinach and frizzle until the leaves are withering. Add the flour and frizzle for a couple of minutes. Then pour the chicken soup extract and heat the soup until boiling. With a mixer or food processor finely mix the soup until all small spinach leaves are completely gone. Put the soup back on the heat and add the cheese and the heavy cream, boil for 2-3 minutes. The soup is ready.<br />
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Serve the soup with diced mozzarella. Delicious.Emesehttp://www.blogger.com/profile/12742159275944698243noreply@blogger.com12tag:blogger.com,1999:blog-443584953066334660.post-90649111030952600192012-03-25T20:04:00.000+02:002012-03-25T20:04:00.322+02:00Cheesecake Tartelettes with Maple Syrup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfATSfnNfDfRHf91IBiFaaSwE6ab9V4CifJ5U3JlxqSVHKH-D7XeeZlaLUrqHydVld3w4vP6EEwT7lSRHzB0dWWVPVp6VaNcQwpWvpNtAmNiGB-pjYnTif2tGO1z7VU8CTaAVMcehv1ds/s1600/Juharszirupos+sajttorta_Maple+syrup+cheescake+with+speculoos2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfATSfnNfDfRHf91IBiFaaSwE6ab9V4CifJ5U3JlxqSVHKH-D7XeeZlaLUrqHydVld3w4vP6EEwT7lSRHzB0dWWVPVp6VaNcQwpWvpNtAmNiGB-pjYnTif2tGO1z7VU8CTaAVMcehv1ds/s400/Juharszirupos+sajttorta_Maple+syrup+cheescake+with+speculoos2.JPG" width="265" /></a></div>There were multiple coincidences or factors that led to baking this cake.<br />
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The first was that I saw only at 2 pm Sunday afternoon that the biscuits I bought were not simple biscuits, but a kind of speculoos with cinnamon flavor and candy sugar. The second was that my only cheesecake recipe also includes sour cream, which apparently I forgot to buy. The third was that I just bought these cute tartelette forms and I wanted to try them out. So at the end I came up with a totally new recipe.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgitCM6Ge0tvrNYMNipai8vQccvVElM1-mSIEjq4oeAycBics82bI84-fkaEzcO8VbBFXOy_MnNXzJlXUc4mUc_5AzyCMIlR5QEx9OvcfXa9sBIoLHNOM3TSecUsjIG9uVom6zW5aDd4LU/s1600/Juharszirupos+sajttorta_Maple+syrup+cheescake+with+speculoos3.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgitCM6Ge0tvrNYMNipai8vQccvVElM1-mSIEjq4oeAycBics82bI84-fkaEzcO8VbBFXOy_MnNXzJlXUc4mUc_5AzyCMIlR5QEx9OvcfXa9sBIoLHNOM3TSecUsjIG9uVom6zW5aDd4LU/s400/Juharszirupos+sajttorta_Maple+syrup+cheescake+with+speculoos3.JPG" width="265" /></a></div><b>CHEESE CAKE WITH MAPLE SYRUP (3 pcs 12 cm or 4.7 inch tartelette)</b><br />
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<b>INGREDIENTS</b><br />
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150 g biscuit crumbs<br />
83 g very soft butter (or even melted)<br />
200 g cottage cheese or ricotta<br />
200 g mascarpone<br />
3 tablespoon maple syrup<br />
1 egg<br />
1 tablespoon flour<br />
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Mix the biscuits (minced in a food processor) and the butter together with a fork. Fill the bottom of the tartelettes. Mix all other ingredients to get a smooth cream and fill up the tartelettes. Preheat the oven to 200 degrees (390 Fahrenheit) and bake them for about 40-45 minutes. Check with a fork or needle the middle to see whether they are ready.<br />
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As the bottom of my tartelette forms were not fixed I put them in a jelly-roll pan, not just directly on the rack. At the end it turned out to be a smart move as the excess butter have not flown out and burnt down on the bottom of the oven.<br />
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You don't need anything else just a good book and a cheese cake to be happy on a sunny Sunday afternoon.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiILXpLxfZO8aGFLl5vD62RefmLxR4NZU9cIXXz1rxIVqpb_wDDLfECI10yUUsEwJD94EOl1ckOl19E1-v4NqeVXEDOA-O-Me-Rx4osfXR76kaayaz8CH3GRFMfSovb7lVawRQEDCgttKg/s1600/Juharszirupos+sajttorta_Maple+syrup+cheescake+with+speculoos.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiILXpLxfZO8aGFLl5vD62RefmLxR4NZU9cIXXz1rxIVqpb_wDDLfECI10yUUsEwJD94EOl1ckOl19E1-v4NqeVXEDOA-O-Me-Rx4osfXR76kaayaz8CH3GRFMfSovb7lVawRQEDCgttKg/s400/Juharszirupos+sajttorta_Maple+syrup+cheescake+with+speculoos.JPG" width="400" /></a></div><br class="Apple-interchange-newline" />Emesehttp://www.blogger.com/profile/12742159275944698243noreply@blogger.com1tag:blogger.com,1999:blog-443584953066334660.post-20867922452904175032012-03-20T07:05:00.001+01:002012-03-20T08:31:16.306+01:00TWD 4 - Irish Soda Bread with Olives<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP7Qyx2pUYqK4HTmnWUdYmNfp-kEMXgNzSKxM2e7LGO3QEFyKqYaSW_yl3wd9DwJLqzjsAypqireVqCw97dMG1oE71PO0CCdo8djip_u7X5VvKHJA7I7YuDAv1W0gEDXSl_KVBGIJ9DAA/s1600/Irish+Soda+Bread+with+Olives_Oliv%25C3%25A1s+%25C3%25ADr+sz%25C3%25B3d%25C3%25A1s+cip%25C3%25B3.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP7Qyx2pUYqK4HTmnWUdYmNfp-kEMXgNzSKxM2e7LGO3QEFyKqYaSW_yl3wd9DwJLqzjsAypqireVqCw97dMG1oE71PO0CCdo8djip_u7X5VvKHJA7I7YuDAv1W0gEDXSl_KVBGIJ9DAA/s400/Irish+Soda+Bread+with+Olives_Oliv%25C3%25A1s+%25C3%25ADr+sz%25C3%25B3d%25C3%25A1s+cip%25C3%25B3.JPG" width="530" /></a></div>The next TWD challenge was the Irish Soda Bread.<br />
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To be honest I was bit hesitating to bake it as according to the recipe "by the end of the day, it will turn as hard as the Blarney Stone" and my original plan was to make it on Sunday for Monday breakfast.<br />
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However, I changed my mind when my husband decided to cook Hungarian ratatouille. 'Cause in any case you need a bread for that.<br />
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<a name='more'></a>The recipe was super easy, really. Only four ingredients: flour, buttermilk, baking soda and salt. I mixed together all ingredients with a hand-held mixer, knead it a bit and ready to bake. I was very curious how this bread will turn out without a yeast.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihHRYcEccHOhRLGG4pXJjveuKe_V3B4ciQoNJg-oykaLMGS8B6nwTPUQcrD8p6rJpbaZdKPE6QrwC2Wy5kX4ZZbr_CEcyjSAKvafKxMNsJOOVfVI5Jr5ELD4Hw3ZNADx9pNNFXsv8M7u0/s1600/Irish+Soda+Bread+with+Olives_Oliv%25C3%25A1s+%25C3%25ADr+sz%25C3%25B3d%25C3%25A1s+cip%25C3%25B32.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihHRYcEccHOhRLGG4pXJjveuKe_V3B4ciQoNJg-oykaLMGS8B6nwTPUQcrD8p6rJpbaZdKPE6QrwC2Wy5kX4ZZbr_CEcyjSAKvafKxMNsJOOVfVI5Jr5ELD4Hw3ZNADx9pNNFXsv8M7u0/s400/Irish+Soda+Bread+with+Olives_Oliv%25C3%25A1s+%25C3%25ADr+sz%25C3%25B3d%25C3%25A1s+cip%25C3%25B32.JPG" width="530" /></a></div>I also added around 8-10 olives finely chopped during kneading.<br />
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Important to know: wipe the chopped olives dry before adding. If the dough gets wet, you may wanna add some more flour and knead it gently.<br />
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I thought that as olives are salty I do not really need any salt. Next time I would add more salt.<br />
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In any event it is a nice and fast bread. No waiting time, no rising time. It took max. 15 minutes to prepare and 50 minutes to bake. Nice alternative to a yeast-based bread. As we ate the bread for lunch, I cannot actually confirm how long would it take to turn as hard as a stone. :)))<br />
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For the exact recipe go to <a href="http://myculinarymission.blogspot.com/2012/03/twd-irish-soda-bread.html">Cathy's post</a> (with Gruyere cheese) at My Culinary Mission or to <a href="http://chocolatemoosey.blogspot.com/2012/03/irish-soda-bread-tuesdays-with-dorie.html">Carla's post</a> at Chocolate Moosey.Emesehttp://www.blogger.com/profile/12742159275944698243noreply@blogger.com5tag:blogger.com,1999:blog-443584953066334660.post-37461286265185776492012-03-18T19:51:00.000+01:002012-03-18T19:51:16.498+01:00Red Berries Frangipane Galette<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-wDH2B5T-zQul6LJJhyo8H9nz9QSrCY5B0XwP086YvctXP-S5L_0jIC1Q0fJVfW7mbsKubHyjOvbj77JUyEDt6Jix6zr-iFELJEh3_74lFFF32SPedf1h-p4R7YpxCGc31oEjVK3Jf7Q/s1600/Piros+bogy%C3%B3s+mandulakr%C3%A9me+galetter_Red+berries+frangipane+galette.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-wDH2B5T-zQul6LJJhyo8H9nz9QSrCY5B0XwP086YvctXP-S5L_0jIC1Q0fJVfW7mbsKubHyjOvbj77JUyEDt6Jix6zr-iFELJEh3_74lFFF32SPedf1h-p4R7YpxCGc31oEjVK3Jf7Q/s400/Piros+bogy%C3%B3s+mandulakr%C3%A9me+galetter_Red+berries+frangipane+galette.JPG" width="265" /></a></div>Not that I cannot bake anything without an excuse. Moreover, according to my weight scale, I bake much more I should have. :))<br />
<br />
However, we were invited to our friends to visit their new-born (3 months old) baby, I had my excuse. Before the baby has born in December we already had a baby shower, for which I baked <a href="http://bearworkshop.blogspot.com/2011/12/danish-tea-biscuits-for-baby-shower.html">danish tea biscuits</a>. This time I was thinking of pies.<br />
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I have already baked <a href="http://bearworkshop.blogspot.com/2012/02/pear-frangipane-galette.html">pear frangipane galette</a> so as spring is coming I decided on red berries frangipane galette.<br />
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The dough is again <a href="http://bearworkshop.blogspot.com/2012/02/pear-frangipane-galette.html">paté briseé</a> and I used the same <a href="http://bearworkshop.blogspot.com/2012/02/pear-frangipane-galette.html">frangipane cream</a> recipe as last time, but substituted pear with berries and cinnamon with vanilla.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ENgvbptefWngcP_-Q2QvEdFwQyC7bpGHWmeSwMxX6hnauorzlckK_p70R-CqmvxZs2BYtbEqukqTLydSOKSPLmtS9WF-scVAqtWpPgM9HlkD2FOREiQOxWJAI5jp65lXOjW9VUgVmic/s1600/Piros+bogy%C3%B3s+mandulakr%C3%A9me+galetter_Red+berries+frangipane+galette2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ENgvbptefWngcP_-Q2QvEdFwQyC7bpGHWmeSwMxX6hnauorzlckK_p70R-CqmvxZs2BYtbEqukqTLydSOKSPLmtS9WF-scVAqtWpPgM9HlkD2FOREiQOxWJAI5jp65lXOjW9VUgVmic/s400/Piros+bogy%C3%B3s+mandulakr%C3%A9me+galetter_Red+berries+frangipane+galette2.JPG" width="265" /></a></div><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><b>BAKING THE GALETTE</b></span><br />
<br />
<span style="font-family: Georgia, 'Times New Roman', serif;">100 g blueberries</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">100 g blackcurrant</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 packet of bourbon vanilla sugar</span><br />
<br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Roll the dough out to 2-3 mm (approx. 0.1-0.2 inch). Distribute the frangipane cream evenly in the middle of the dough. Leave 3-4 cm (1.2-1.5 inch) as that part should be folded back. Place the berries (washed and wiped dry) on the cream and fold in the sides. Sprinkle the whole galette with vanilla sugar. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Preheat the oven to 190 degrees (375 Fahrenheit) and bake it until 25 minutes. </span>Emesehttp://www.blogger.com/profile/12742159275944698243noreply@blogger.com1tag:blogger.com,1999:blog-443584953066334660.post-33724601734816824962012-03-12T19:15:00.001+01:002012-03-25T19:21:20.703+02:00Créme Patisserie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Qb2IINaitz7Dddv8TORVxyHii3wZAVrf_vnOJtef0cNPot7nxJZhTLRUi9xAqVuuHlaFabvgRQ1N_4jg0LP8k7s1LIeuZIhhFnWNLeXjtChCnDUqsVisaM2Jx6N80xhQbmDmHCRESu8/s1600/Cukr%C3%A1sz+kr%C3%A9m_Cr%C3%A9me+Patisserie_Pastry+Cream.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Qb2IINaitz7Dddv8TORVxyHii3wZAVrf_vnOJtef0cNPot7nxJZhTLRUi9xAqVuuHlaFabvgRQ1N_4jg0LP8k7s1LIeuZIhhFnWNLeXjtChCnDUqsVisaM2Jx6N80xhQbmDmHCRESu8/s400/Cukr%C3%A1sz+kr%C3%A9m_Cr%C3%A9me+Patisserie_Pastry+Cream.JPG" width="265" /></a></div>The story of today's recipe goes back to 4 September 2011, the day when I arrived in Luxembourg. My husband has already been in Luxembourg for 2 weeks discovering the city and its shops (mainly supermarkets). When I arrived, he surprised me with Strawberry Tartelettes. Despite that he is not really a sweet-tooth, he was surprisingly enthusiastic about these tartelettes. Of course, now I know. These amazingly simple and still overly delicious pastry is the best I ate here. And we already tried a couple of sorts, you can imagine. :)))<br />
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As we bought the tartelettes in Auchan it had an ingredients list saying it has créme patisserie. Since 4 September 2011 I would like to try to make créme patisserie, but there are a lot of recipes on the internet. At the end I thought that I had to start somewhere right? Finally I decided on <a href="http://www.joyofbaking.com/PastryCream.html">this recipe</a> from Joy of Baking. I halved the recipe for my 18 cm (7 inches) tart, but for 26 cm (10 inches) tart you need the full recipe.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6l0uvt9OmYDnLELYyfzIiGfcXCS418994pdLKkjvtEbK7FQ1NTMmx9uECl10_mdLWRNaGe8F4JZ3TJBKFpATR2UY2mjxMdJUOwH8O4CkdDQi-wsizi7FmjjvxK-1kymOFJGQpw5Z94as/s1600/Cukr%25C3%25A1sz+kr%25C3%25A9m_Cr%25C3%25A9me+Patisserie_Pastry+Cream2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6l0uvt9OmYDnLELYyfzIiGfcXCS418994pdLKkjvtEbK7FQ1NTMmx9uECl10_mdLWRNaGe8F4JZ3TJBKFpATR2UY2mjxMdJUOwH8O4CkdDQi-wsizi7FmjjvxK-1kymOFJGQpw5Z94as/s400/Cukr%25C3%25A1sz+kr%25C3%25A9m_Cr%25C3%25A9me+Patisserie_Pastry+Cream2.JPG" width="265" /></a><br />
<b>CRÉME PATISSERIE</b><br />
<br />
150 ml milk<br />
25 g sugar<br />
2 small egg yolks<br />
10 g flour<br />
10 g cornstarch<br />
1/2 vanilla bean or 1 teaspoon vanilla extract<br />
50 ml heavy cream<br />
1 packet Bourbon vanilla sugar<br />
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This <a href="http://www.joyofbaking.com/PastryCream.html">video</a> shows all the steps. It is very clear and easy to follow. I think I got everything right.<br />
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However, as it usually the case, things got complicated when I deviate from the recipe. The thing is the créme patisseria turned out to be yellow, but the tartelettes we bought had a white cream. So I thought I add some whipped cream and it will be the same. No it have not. :)))<br />
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If you do not add any whipped cream, then you got a thick custard. If you add, it might turn into a cream, which will flow out from the tart if you cut it.<br />
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I am not complainting as I got an extremely delicious cream, but it was not the same as in the tartelettes.Emesehttp://www.blogger.com/profile/12742159275944698243noreply@blogger.com0tag:blogger.com,1999:blog-443584953066334660.post-90666077670977998232012-03-06T08:00:00.004+01:002012-03-06T08:00:04.438+01:00TWD 3 - Rugelach<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8GNmjxAQut3Rxpf5-f_w6w7RNranTXlAH5ZFUIDsh_NM64onBGxDjecM77AtMEkV3_Bdf_Mx1uDhBZ_fSrmLuAxpxTtQPBu245JGlk2djhaiN-4yuS7AxaGw15w5klX7NWDeH6iwkg7o/s1600/Rugelach.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8GNmjxAQut3Rxpf5-f_w6w7RNranTXlAH5ZFUIDsh_NM64onBGxDjecM77AtMEkV3_Bdf_Mx1uDhBZ_fSrmLuAxpxTtQPBu245JGlk2djhaiN-4yuS7AxaGw15w5klX7NWDeH6iwkg7o/s400/Rugelach.JPG" width="265" /></a></div>When I saw in the book that the dough contains cream cheese, well I thought "Oh my God!". I mean I could not imagine how the cream cheese will effect the texture of the dough, as I only used it so far in creams.<br />
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Rugelach is by the way a Jewish pastry in a form of a roll or crescent filled with nuts and dried fruits. My versions were a bit different. I made two kinds of rugelach.<br />
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<b>1) Plum lekvar (jam) with crushed walnut</b><br />
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<b>2) Strawberry-rhubarb jam with dried cranberries and ground almond</b><br />
<span style="font-size: xx-small;"></span><br />
<a name='more'></a>I have never tasted Rugelach before. It was like a blind date. You do not know what to expect, so you expect the worse. Mainly, saying I am not going to like it.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQfXsofm5fy4lImmkiLszKMiwAwPqeXeZQrGEfxWkVl0-Vrogjsyn2mapohckYz6T4A2i00fBEmcu57OdOM7SAJV8Urw__JMTH9HmZRhvbsjxPo7cjui2-kix-_c9DJ1Ik4lPhpOiZjO8/s1600/Rugelach2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQfXsofm5fy4lImmkiLszKMiwAwPqeXeZQrGEfxWkVl0-Vrogjsyn2mapohckYz6T4A2i00fBEmcu57OdOM7SAJV8Urw__JMTH9HmZRhvbsjxPo7cjui2-kix-_c9DJ1Ik4lPhpOiZjO8/s400/Rugelach2.JPG" width="265" /></a></div>The texture of the dough ain't made it easy. The first part was sort of okay, as I somehow managed to form a ball-like something out of the dough. But the second part. Wow, I mean that was hard. I tried different techniques :)))<br />
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1) I tried to roll the dough out on a floured, but wooden surface with a wooden rolling pin. NO GO.<br />
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2) I tried my silicone mat still floured. Again NO GO. It stuck everywhere.<br />
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3) Final desperate solution that - in fact - worked at the end was to flour two thin plastic wraps (clingfilm maybe - I am not sure of the word - example<a href="http://www.google.hu/imgres?q=folpack&um=1&hl=hu&sa=N&biw=1366&bih=643&tbm=isch&tbnid=l5oW7lVKKbT8iM:&imgrefurl=http://www.szelektiv.hu/hir.259.folpack&docid=SYMqLesi0RFYnM&imgurl=http://www.szelektiv.hu/hirkepek/181.jpg&w=450&h=314&ei=TiFVT_DdEYjE0QWhwtztCw&zoom=1&iact=hc&vpx=178&vpy=155&dur=143&hovh=187&hovw=269&tx=125&ty=61&sig=117567049543729069136&page=1&tbnh=138&tbnw=184&start=0&ndsp=18&ved=1t:429,r:0,s:0"> here</a>) and roll the dough between them. In this way neither the silicone mat nor my wooden rolling pit could reach the sticky dough.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYeT6Qb63qeaZhefHDPImaWWxCAdvYwZ4QAO3JqXOiPdolIsQ2i1eoRy5cd_VfWc9HB31qOPg_Q2ftwKK6zix3JCh6-OtrNeARfuZhnjyNWAYPxeJiM11SCt_4Syw_6l5a4d9ELtbouDA/s1600/Rugelach3.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYeT6Qb63qeaZhefHDPImaWWxCAdvYwZ4QAO3JqXOiPdolIsQ2i1eoRy5cd_VfWc9HB31qOPg_Q2ftwKK6zix3JCh6-OtrNeARfuZhnjyNWAYPxeJiM11SCt_4Syw_6l5a4d9ELtbouDA/s400/Rugelach3.JPG" width="400" /></a></div>Filling and rolling them back was super easy. I made the first part Saturday morning. I rolled it out and filled it only late Saturday evening. I baked them Sunday for lunch. I halved the dough (as usual now for my 2-people household) and we ate almost all rugelach after Sunday lunch.<br />
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We loved both, but if you can keep a secret I'll tell you that my favorite was the plum lekvar-walnut rugelach.<br />
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If you want to try baking them, you will find the recipe at Margaret - <a href="http://www.theurban-hiker.com/">The Urban Hiker</a> or at Jessica - <a href="http://mybakingheart.com/">My Baking Heart</a>.Emesehttp://www.blogger.com/profile/12742159275944698243noreply@blogger.com12tag:blogger.com,1999:blog-443584953066334660.post-64605774508797892852012-02-25T22:21:00.000+01:002012-02-27T12:20:08.885+01:00Yorkshire Pudding with Vanilla Custard<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_IoBEHYrxUi_Lcpd6mt0tpBIScPJ3aa5ey2TxFtJ_qazwQOjH21w3j2dEPdRJ0rXGXBpNY1yrd5IDTuq8zVJOyPRa3UT6QrQhcaVIfEY6YkQPHlf-capuVyqKxLkf_yBlXBWslEFm4q8/s1600/Yorkshire+puding.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_IoBEHYrxUi_Lcpd6mt0tpBIScPJ3aa5ey2TxFtJ_qazwQOjH21w3j2dEPdRJ0rXGXBpNY1yrd5IDTuq8zVJOyPRa3UT6QrQhcaVIfEY6YkQPHlf-capuVyqKxLkf_yBlXBWslEFm4q8/s400/Yorkshire+puding.JPG" width="265" /></a></div>I am still in Carnival / Mardi Gras mood. :)))<br />
<br />
I found this amazing Yorkshire pudding recipe on the blog of duende ("<a href="http://szellemafazekban.blogspot.com/2011/01/yorkshire-puding-granatalmasziruppal.html">Szellem a fazékban</a>") about a week ago (originally the recipe is from Nigella). It was love at first sight as:<br />
<br />
1) You don't need a huge amount of oil to fry them.<br />
2) Easy ingredients, easy steps.<br />
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Duende made her version with pomegranate syrup, but my version was made with <a href="http://bearworkshop.blogspot.com/2011/12/vanilla-custard.html">vanilla custard</a> I have already prepared for the pandoro. This recipe is super easy. Thanks again duende for posting it.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZlAw18GVjDJs0zX6W1G2pofg_Ly66GGm7OCdZs5yYcFsManne30DFLy3L0gDH2Xj2LfNRcC1utbt1MDhzINSMwU63RZeeSlPVKkDrYykBCYUhH1RspsmjXNs5I_LRIKMF4A-qXBWJZ20/s1600/Yorkshire+puding2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZlAw18GVjDJs0zX6W1G2pofg_Ly66GGm7OCdZs5yYcFsManne30DFLy3L0gDH2Xj2LfNRcC1utbt1MDhzINSMwU63RZeeSlPVKkDrYykBCYUhH1RspsmjXNs5I_LRIKMF4A-qXBWJZ20/s400/Yorkshire+puding2.JPG" width="265" /></a></div><b>INGREDIENTS (</b>6 pcs in a cupcake/muffin pan)<br />
<br />
2 eggs<br />
1,5 dl milk<br />
7,5 dkg all-purpose flour<br />
pinch of salt<br />
<br />
Whisk eggs, salt and milk together. Pour 1 tablespoon oil in all cupcake/muffin form and put them in the oven. Preheat the oven at 220 degrees (430 Fahrenheit). When the oil is hot add the flour to the milk-egg mixture and pour the dough on the oil (up to 3/4 of the cupcake/muffin form). <br />
Bake them until 20 minutes and ready to eat. Do not open the oven or they will collapse.<br />
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It was very interesting to watch how quickly the dough raised. It doubled its size approx. in every 3 mintues.Emesehttp://www.blogger.com/profile/12742159275944698243noreply@blogger.com4tag:blogger.com,1999:blog-443584953066334660.post-10824409143408350222012-02-25T20:33:00.000+01:002012-02-27T13:22:07.086+01:00Apple Donuts for Mardi Gras<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGgi4vXlrKNrj1a_AAMnGE1f3p4A8Eiv33OYh1jNeO1xMTSca10eDY7TqzoRGR8h6wdUOCF6dk5vpO6OygEctCt2HhrCzsdNSq8pKYRrrkYoCQ0hy9wRz-uzyKcne43a0RhG6vDpo-T-g/s1600/Bund%C3%A1s+alma+Pancake+with+apple3.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGgi4vXlrKNrj1a_AAMnGE1f3p4A8Eiv33OYh1jNeO1xMTSca10eDY7TqzoRGR8h6wdUOCF6dk5vpO6OygEctCt2HhrCzsdNSq8pKYRrrkYoCQ0hy9wRz-uzyKcne43a0RhG6vDpo-T-g/s400/Bund%C3%A1s+alma+Pancake+with+apple3.JPG" width="265" /></a></div>Oops, it seems we just over Mardi Gras. :)))<br />
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I just realized that the Mardi Gras season starts on Epiphany (6th January) and ends on Fat Tuesday. As of Ash Wednesday the 40-day Lent starts that will end at Eastern. So from this Wednesday, there is no more Carnival season. Too bad, I just started to get in a Carnival mood :)))<br />
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During thinking about this weekend's Mardi Gras pastry, I remembered that we used to make donuts. However, I also remembered having this burning oil smell all over the kitchen. Sorry if it is a bit of a downer, but that is why I googled through the internet to found my perfect donuts and found fried apples. So I made <b>cinnamon apple rings in american pancake coat.</b><br />
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The recipe for the American Pancake is the one I found at Jamie Oliver's website weeks ago and tried and tested. However, here you should start by peeling the apples, cut out the seeds and slice them into 0.2 inch. Sprinkle them with cinnamon and sugar. Now you can start to make the pancake dough.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsuEqW290Q1q_0rQWorN9tNGoxI33wZtaz2TmD8vQWfPEkEJiHyEiSSQLdR6z0OhwCyJN3uEqPhWghTXY3LtuxO6YUIP9ZvY-GsUDf-NJ2OaDJ7oxmUtpSRQlUfoNEkpwzS3LnwNpfZRE/s1600/Bund%C3%A1s+alma+Pancake+with+apple1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsuEqW290Q1q_0rQWorN9tNGoxI33wZtaz2TmD8vQWfPEkEJiHyEiSSQLdR6z0OhwCyJN3uEqPhWghTXY3LtuxO6YUIP9ZvY-GsUDf-NJ2OaDJ7oxmUtpSRQlUfoNEkpwzS3LnwNpfZRE/s320/Bund%C3%A1s+alma+Pancake+with+apple1.JPG" width="222" /></a></div> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMRHm_YP8HVvdQ0QIibbKdTTeqlVs9giFZTFIai8nT64MmXIkY96tLtGh_jWPPnzqrIcAJi54YdjvQqFsKbfc-skJHjlGa-5Ekw4QTvrih_sDh2kuREPuuhLGd7AYAzXfW9qykU74D5mg/s1600/Bund%C3%A1s+alma+Pancake+with+apple2.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMRHm_YP8HVvdQ0QIibbKdTTeqlVs9giFZTFIai8nT64MmXIkY96tLtGh_jWPPnzqrIcAJi54YdjvQqFsKbfc-skJHjlGa-5Ekw4QTvrih_sDh2kuREPuuhLGd7AYAzXfW9qykU74D5mg/s320/Bund%C3%A1s+alma+Pancake+with+apple2.JPG" width="221" /></a><br />
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<b>AMERICAN PANCAKE</b> (<a href="http://www.jamieoliver.com/recipes/other-recipes/pancakes-usa-stylie">by Jamie Oliver</a>)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMcCe_zAdx2Qo36zv89mk2njt5PQxxc8dmrxi21u-bsjswzeAmedyG9k8OFkm1E4UySCKLtWzXUG2WpVe_0opJU2ze6UutMxh_WtsnM5D-lRVSFXIR9T7Wz1JLkFd0k7SLGjVY0Zx0kCc/s1600/Bund%25C3%25A1s+alma+Pancake+with+apple4.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMcCe_zAdx2Qo36zv89mk2njt5PQxxc8dmrxi21u-bsjswzeAmedyG9k8OFkm1E4UySCKLtWzXUG2WpVe_0opJU2ze6UutMxh_WtsnM5D-lRVSFXIR9T7Wz1JLkFd0k7SLGjVY0Zx0kCc/s400/Bund%25C3%25A1s+alma+Pancake+with+apple4.JPG" width="265" /></a></div><b>INGREDIENTS </b>(for 4 apples or 7-8 10 cm/4 inch pancake)<br />
<br />
3 eggs<br />
115 g (4 oz) all-purpose flour<br />
1,4 dl milk<br />
1 heaped teaspoon baking powder<br />
pinch of salt<br />
<br />
Separate egg whites and egg yolk. Whisk the egg whites to a nice, hard foamy state. Mix other ingredients with the egg yolks by means of a hand-held mixer or food processor. Add the whisked egg whites gently. Ready to use.<br />
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Dip the apple slices in the pancake dough and fry both sides on medium heat.Emesehttp://www.blogger.com/profile/12742159275944698243noreply@blogger.com4tag:blogger.com,1999:blog-443584953066334660.post-7713642970206892502012-02-21T01:05:00.002+01:002012-02-24T18:47:59.989+01:00TWD 2 - Chocolate Truffle Tartlets<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjTgNraBGFxq_7f3KeZJI1oLdwzJ7GsxSbXvdgm_dK6sNnhB3EEs-QA3p44EVo3US7lJoCuWBlNp_vpoDfR752n9nQBsgCLZd4RdmuVc2Z8uyrfjSTFFy5p5YDAYjOq2x9WAOFTgM7heA/s1600/Triplacsokis+amarettis+torta+Chocolate+truffel+tartelette.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjTgNraBGFxq_7f3KeZJI1oLdwzJ7GsxSbXvdgm_dK6sNnhB3EEs-QA3p44EVo3US7lJoCuWBlNp_vpoDfR752n9nQBsgCLZd4RdmuVc2Z8uyrfjSTFFy5p5YDAYjOq2x9WAOFTgM7heA/s400/Triplacsokis+amarettis+torta+Chocolate+truffel+tartelette.JPG" width="265" /></a></div><span style="font-family: Georgia, 'Times New Roman', serif;">Here is the time for the second "<a href="http://bearworkshop.blogspot.com/2012/02/tuesdays-with-dorie.html">Baking with Julia</a>" recipe and as an introduction I should start with saying: </span><br />
<div><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span style="font-family: Georgia, 'Times New Roman', serif;">WOW!!!!!!!</span></div><div><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span style="font-family: Georgia, 'Times New Roman', serif;">I loved it. It was a melted chocolate bomb with just a hint of almond taste. Both me and my husband loved it. It reminded us of chocolate lava cake or chocolate souffle. Due to lack of deep freezer, we missed a little vanilla ice cream. Maybe next time. :)))</span></div><div><a name='more'></a></div><div><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span style="font-family: Georgia, 'Times New Roman', serif;">The dough was easy to make. Just mixed the flour, the cocoa powder, the sugar and the salt together. Added the butter, the water and the egg yolk at the same time and made the crust with my hand. Very easy, took me only 15 minutes. </span><span style="font-family: Georgia, 'Times New Roman', serif;"> </span></div><div><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtFs8_YCXafBgYqhCN2f4mrRmSTXNNmzJrBfHH52E5xPHqcxxWpWTIGtbYzsAdszN3-4xZ2D6368pRVHW-atT0Vq6TqqXVqziZxcZg2Ua4gjjHy3bD4Y50ro0w4LSoNeGSqFz9UXveIHQ/s1600/Triplacsokis+amarettis+torta+Chocolate+truffel+tartelette3.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtFs8_YCXafBgYqhCN2f4mrRmSTXNNmzJrBfHH52E5xPHqcxxWpWTIGtbYzsAdszN3-4xZ2D6368pRVHW-atT0Vq6TqqXVqziZxcZg2Ua4gjjHy3bD4Y50ro0w4LSoNeGSqFz9UXveIHQ/s400/Triplacsokis+amarettis+torta+Chocolate+truffel+tartelette3.JPG" width="265" /></a></div><div><span style="font-family: Georgia, 'Times New Roman', serif;">The filing was again 15 minutes to make. </span><span style="font-family: Georgia, 'Times New Roman', serif;">I could not find biscotti, but I did find amaretti. I used 10 small amaretti and cut them into four. I made two 4-inch tartlets and one 7-inch tartlet. The latter is on the pictures, because I forgot to brush the tartlet forms with melted butter, so the small ones were stuck. We ate them out with a spoon. Not really picture-friendly. :))))</span></div><div><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span style="font-family: Georgia, 'Times New Roman', serif;">In terms of baking, 10 minutes were enough for the small ones, but the big one needed almost 20 minutes. Still no complaints. </span></div><div><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span style="font-family: Georgia, 'Times New Roman', serif;">Absolutely agree with the storing hint. They are indeed the best the day they've made. I refrigerated and ate one the next day. It lost it melted chocolate texture. It was a simple hard chocolate cake. So don't wait, eat it right away. </span></div><div><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsyD7msOZQLl0bEpbjkKadn_7Ckz2NC3i0PqSmMWPqCAcEy9Xn0vgJ1f8QJuGsQa1tRQmIu2zfh4GKCHaIGQ2-t4_NWMXkfxg8c8PcIZwU74yZosDZS6zqc85XYXFPnS4Q68DkVHk237I/s1600/Triplacsokis+amarettis+torta+Chocolate+truffel+tartelette2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsyD7msOZQLl0bEpbjkKadn_7Ckz2NC3i0PqSmMWPqCAcEy9Xn0vgJ1f8QJuGsQa1tRQmIu2zfh4GKCHaIGQ2-t4_NWMXkfxg8c8PcIZwU74yZosDZS6zqc85XYXFPnS4Q68DkVHk237I/s400/Triplacsokis+amarettis+torta+Chocolate+truffel+tartelette2.JPG" width="400" /></a></div><div><span style="font-family: Georgia, 'Times New Roman', serif;">For the recipe click on <a href="http://awhiskandaspoon.com/2012/02/21/twd-chocolate-truffle-tartlets/">here</a> or <a href="http://spikebakes.tumblr.com/post/17995834250/chocolate-truffle-tartlets">here</a> or <a href="http://www.goodeatsblog.com/2012/02/chocolate-truffle-tartlets-twd.html">here</a>. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">See you in 2 weeks at <a href="http://tuesdayswithdorie.wordpress.com/">TWD</a>!</span></div>Emesehttp://www.blogger.com/profile/12742159275944698243noreply@blogger.com19tag:blogger.com,1999:blog-443584953066334660.post-48756852730633025812012-02-19T21:12:00.012+01:002012-02-23T21:32:30.504+01:006-Layer Coconut Cream Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaRt2rEC3NoElm9JCP9U0uOrRLtcvk-YepAv00otpmswnWh1R5giGzs6wufExDX6doRpOW77ln4hv_QaZL6_hv-9ktNB7Rfmyz4BL3yeyiNIG0r0tTp_kKa_BQChuUMzsTbnpmSO_3W5Y/s1600/K%25C3%25B3kuszos+hatlapos+Coconut+cake.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaRt2rEC3NoElm9JCP9U0uOrRLtcvk-YepAv00otpmswnWh1R5giGzs6wufExDX6doRpOW77ln4hv_QaZL6_hv-9ktNB7Rfmyz4BL3yeyiNIG0r0tTp_kKa_BQChuUMzsTbnpmSO_3W5Y/s400/K%25C3%25B3kuszos+hatlapos+Coconut+cake.JPG" width="265" /></a></div><span style="font-family: Georgia, 'Times New Roman', serif;">One of my dear colleagues celebrated her birthday yesterday. I got her invitation a month ago and I was quick to ask her whether I can bake a birthday cake for her. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: xx-small;"> </span> </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Of course, she said yes. Especially, as she has never had a marzipan cake before. Her favorite flavor is coconut, so the cake turned out to be a 6-layer coconut cream cake. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: xx-small;"> </span> </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Coconut cream was a bit of a challenge for me as I have never made anything with coconut before. Yeah, except coconut balls, but that is mainly chocolate balls sprinkled with coconut rasps. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: xx-small;"> </span> </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">So I had one month to come up with the perfect recipe. I searched the internet and my cookbooks to find one. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"></span><br />
<a name='more'></a><span style="font-family: Georgia, 'Times New Roman', serif;">The original idea was to bake a cocoa shortbread cake with white coconut cream filing. However, when I saw this <a href="http://csiperke.blogspot.com/2012/02/hatlapos-csokis-sutemeny.html">6-layer cake</a>, I changed the plans.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTyzmvMqgP2Zsouvlh2ivw3jTgCiPwByIFyDJ0hDiLub0seF8LZyvaMlYATB7VbYMoplpa-8Tkw2vIax6cs33kk_2oACWPN78bsoXQHRrvppuVUrGhRzGQtaSUHfQG9Z_Tz1i6o08GcRg/s1600/DSC_0214.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTyzmvMqgP2Zsouvlh2ivw3jTgCiPwByIFyDJ0hDiLub0seF8LZyvaMlYATB7VbYMoplpa-8Tkw2vIax6cs33kk_2oACWPN78bsoXQHRrvppuVUrGhRzGQtaSUHfQG9Z_Tz1i6o08GcRg/s200/DSC_0214.JPG" width="178" /></a></div><span style="font-family: Georgia, 'Times New Roman', serif;"><b>COCOA 6-LAYER CAKE </b>(adapted from the recipe of <a href="http://csiperke.blogspot.com/">Csiperke</a>)</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>INGREDIENTS</b></span><br />
<br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="background-color: white; line-height: 18px;">500g all-purpose flour (less two tablespoon)</span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">2 tablespoon cocoa powder<br style="background-color: white; line-height: 18px;" /><span style="background-color: white; line-height: 18px;">1 packet (12g) of baking powder</span><br style="background-color: white; line-height: 18px;" /><span style="background-color: white; line-height: 18px;">80g butter, room temperature</span><br style="background-color: white; line-height: 18px;" /><span style="background-color: white; line-height: 18px;">80g powder sugar</span><br style="background-color: white; line-height: 18px;" /><span style="background-color: white; line-height: 18px;">2 dl milk</span></span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Mix all ingredients together. First, all dry ones, then the butter, and finally the milk. Cut the dough into 6 identical pieces (measure them if you want to be sure). </span><br />
<br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Preheat the oven to 200 degrees (390 Fahrenheit) and bake them until <u>4 minutes</u>. 4 minutes is enough to roll out one piece. So it will take less than 30 minutes to bake all layers.</span><br />
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<div class="separator" style="clear: both; text-align: center;"></div><span style="font-family: Georgia, 'Times New Roman', serif;"><b>COCONUT CREAM</b> (adapted from the recipe book of Dr. Oetker)</span><br />
<br />
<b><span style="font-family: Georgia, 'Times New Roman', serif;">INGREDIENTS</span></b><br />
<br />
<span style="font-family: Georgia, 'Times New Roman', serif;">200g coconut milk</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">500g mascarpone</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">100g powder sugar</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">2 packets of gelatin (for 1l liquid)</span><br />
<br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Heat coconut milk in medium temperature until boiling and set it aside to cool. Mix mascarpone and sugar in hand-held mixer. Add the coconut milk when room temperature. As a last step add the gelatin as it is stated on its packet. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDujYro_p8oY9xVMDjes7InlRLUqGymIAUha7-ZLBr0qlq6OdJEQdbAHIEYoYnA8M9FbXGtgyUqdW2N3pGZHYYwW90smOMwC7GiKBx7ubaztfpUMzxdwuMNTyo0Rbi60wJzyH72VUgqdM/s1600/DSC_0203.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDujYro_p8oY9xVMDjes7InlRLUqGymIAUha7-ZLBr0qlq6OdJEQdbAHIEYoYnA8M9FbXGtgyUqdW2N3pGZHYYwW90smOMwC7GiKBx7ubaztfpUMzxdwuMNTyo0Rbi60wJzyH72VUgqdM/s320/DSC_0203.JPG" width="320" /></a></div><span style="font-family: Georgia, 'Times New Roman', serif;"><b>FINISH THE CAKE</b><br />
<span style="font-size: xx-small;"> </span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">400g marzipan to cover</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">200g marzipan for the border and the bow</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">6 tablespoon coconut rasps</span><br />
<br />
<span style="font-family: Georgia, 'Times New Roman', serif;">To finish the cake you should do the following: Take one layer of cake, then frost it with coconut cream and sprinkle it with 1 tablespoon coconut rasps. Then one layer of cake again and cream and so on. Leave some cream for the sides as well. </span><br />
<br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.youtube.com/watch?v=nBvhkSBMSyc">Here</a> you can find a video on how to cover a cake with marzipan/fondant and <a href="http://www.youtube.com/watch?v=LoE_qeEd-aE">here</a> is a video how to make marzipan/fondant bow. </span><br />
<br />
<u style="font-family: Georgia, 'Times New Roman', serif;">TIP</u><span style="font-family: Georgia, 'Times New Roman', serif;">: as marzipan is originally yellow, if you want to color it with blue, it will turn out as green like on the picture. If you want real blue, work with fondant, which is originally white.</span>Emesehttp://www.blogger.com/profile/12742159275944698243noreply@blogger.com0tag:blogger.com,1999:blog-443584953066334660.post-28482107825373208362012-02-14T23:59:00.027+01:002012-02-20T19:51:15.145+01:00Cookies for Valentine's Day<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWnpambohovi7gPbuPp-XthuxTUy38dCz5yXr2BrkgpfIQNmXT8Q7iBm08gMBDAgQB0pnuj6tGBIgPeZLp4ALPQS-kPNh_JuWAfyLoNdKAHtn37Gik2jLaxlT54veSCQvDhMporK22xYxs/s1600/Valentine+cookies+kekszek.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWnpambohovi7gPbuPp-XthuxTUy38dCz5yXr2BrkgpfIQNmXT8Q7iBm08gMBDAgQB0pnuj6tGBIgPeZLp4ALPQS-kPNh_JuWAfyLoNdKAHtn37Gik2jLaxlT54veSCQvDhMporK22xYxs/s400/Valentine+cookies+kekszek.JPG" width="266" /></a></div><span style="font-family: Georgia, 'Times New Roman', serif;">Happy Valentine's Day!!!</span><br />
<br />
<span style="font-family: Georgia, 'Times New Roman', serif;">I was sure that I wanted to make heart-shaped cookies, but I did not know how to make them special. </span><br />
<br />
<span style="font-family: Georgia, 'Times New Roman', serif;">I have come across </span><a href="http://snargblog.blogspot.com/"><span style="font-family: Georgia, 'Times New Roman', serif;">Ali Bee's Bakeshop</span></a><span style="font-family: Georgia, 'Times New Roman', serif;"> before, where I saw this amazing technique: "Brush emboidery". Here is a super </span><a href="http://www.sweetsugarbelle.com/blog/2012/01/brush-embroidery-on-cookies-by-ali-bees-bake-shop-guest-post/"><span style="font-family: Georgia, 'Times New Roman', serif;">video</span></a><span style="font-family: Georgia, 'Times New Roman', serif;"> tutorial from her. So I decided I gave it a go. </span><br />
<br />
<span style="font-family: Georgia, 'Times New Roman', serif;"></span><span style="font-family: Georgia, 'Times New Roman', serif;">The cookies are again danish tea-biscuits I used for the <a href="http://bearworkshop.blogspot.com/2011/12/danish-tea-biscuits-for-baby-shower.html">baby shower cookies</a>, but this time I tried the Wilton recipe of royal icing I found in the meringue powder box. :)))</span> <br />
<a name='more'></a><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLhYiajFSz7DfML-U5j6VPLlH4J_3-p520A_Q2GITylN1hYtxMClY4-mf5URqXnVHWYHvhmbmS1usg-cwSZO-k8ihwWVYD0Hhi9pnfzM1DCCYtFOC5fRRp630h_6e0tVIBQYWiJ1fKw3w/s1600/Wilton+royal+icing.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="167" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLhYiajFSz7DfML-U5j6VPLlH4J_3-p520A_Q2GITylN1hYtxMClY4-mf5URqXnVHWYHvhmbmS1usg-cwSZO-k8ihwWVYD0Hhi9pnfzM1DCCYtFOC5fRRp630h_6e0tVIBQYWiJ1fKw3w/s200/Wilton+royal+icing.JPG" width="200" /></span></a><b><span style="font-family: Georgia, 'Times New Roman', serif;">ROYAL ICING</span></b><b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"></span></b><br />
<b><span style="font-family: Georgia, 'Times New Roman', serif;">INGREDIENTS</span></b><br />
<br />
<span style="font-family: Georgia, 'Times New Roman', serif;">293 g powder sugar</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">2 tablespoon meringue powder</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">6 tablespoon warm water</span><br />
<br />
<span style="font-family: Georgia, 'Times New Roman', serif;">First combine all ingredients with a food processor or stand-blender on a low speed for 7 minutes. Then take a hand-held blender and combine them at the highest speed for an additional 5 minutes.</span><br />
<br />
<span style="font-family: Georgia, 'Times New Roman', serif;">If ready, I add some water until I reached</span><a href="http://www.sweetsugarbelle.com/2011/04/the-twenty-second-rule/"><span style="font-family: Georgia, 'Times New Roman', serif;"> Sugar Belle's 20-seconds icing</span></a><span style="font-family: Georgia, 'Times New Roman', serif;">. The icing was perfect for flooding, but not so perfect for the petals. My solution was that I piped one petal and waited like 30 seconds to let them a little bit to dry before I brushed them. I definitely need a lot of practise, but I am really proud of my first attempt. :)))</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoCOE1rQT2K0lTpmAbttme3r1qYHKOj_-HThZ5PSTkTum2OPmPZad3H_OgdMb7nD0mLyjXwPK3EFS-h3PIAU7TDTIHECEZqbEZfg_FxbIx66W71nHvk3kAc4Yy4lJ00gQrnmsulDEe7IfL/s1600/DSC00138.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoCOE1rQT2K0lTpmAbttme3r1qYHKOj_-HThZ5PSTkTum2OPmPZad3H_OgdMb7nD0mLyjXwPK3EFS-h3PIAU7TDTIHECEZqbEZfg_FxbIx66W71nHvk3kAc4Yy4lJ00gQrnmsulDEe7IfL/s320/DSC00138.JPG" width="320" /></a></div><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span>Emesehttp://www.blogger.com/profile/12742159275944698243noreply@blogger.com6tag:blogger.com,1999:blog-443584953066334660.post-91093296167446655112012-02-12T20:47:00.000+01:002012-02-13T21:13:43.560+01:00Pear Frangipane Galette<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu0LxnmNRipy969szUXTEGPD3EgWhqQdHIuNX2mca6g8PcyaPwr8rkfL70DFG-pBZFmLAEgB0TDdvgUrzcUPqRATVsK5Cnh2irLuEhlXv2mFcgBZpC0aQY2TJoRjBg69w9Oj9sQzbVpTIa/s1600/K%C3%B6rt%C3%A9s+mandulakr%C3%A9mes+Pear+frangipane+galette.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu0LxnmNRipy969szUXTEGPD3EgWhqQdHIuNX2mca6g8PcyaPwr8rkfL70DFG-pBZFmLAEgB0TDdvgUrzcUPqRATVsK5Cnh2irLuEhlXv2mFcgBZpC0aQY2TJoRjBg69w9Oj9sQzbVpTIa/s320/K%C3%B6rt%C3%A9s+mandulakr%C3%A9mes+Pear+frangipane+galette.JPG" width="320" /></a><span style="font-family: Georgia, 'Times New Roman', serif;">Frangipane is for a long time now on my inspiration list. It went up on the list, when I tasted Galette des Rois for Epiphany. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: xx-small;"> </span> </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Galette des Rois is a puff pastry filled with frangipane cream. For some pic, click <a href="http://www.google.hu/search?q=galette+des+rois&um=1&ie=UTF-8&hl=hu&tbm=isch&source=og&sa=N&tab=wi&ei=_Gk5T6KyHcaf0QWHz_SNCQ&biw=1366&bih=643&sei=_2k5T-fQNIiQ0AXN4fGTAg">here</a>. If you want a good recipe, visit <a href="http://almondcorner.blogspot.com/2012/01/galette-des-rois.html">Almond Corner</a>. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: xx-small;"> </span> </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">However, galette can be made also from Paté Brisée, which is kind of shortbread. You can use any kind of filling you want. All you have to know is that it should be flat, round and the sides should be made by hand. Very simple, very easy. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: xx-small;"> </span> </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Last week I came across "Tarte Bourdaloue", which is a typical French tart with frangipane cream and pears. So I got inspired.</span><br />
<a name='more'></a><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><b>PATÉ BRISÉE</b> (<a href="http://www.joyofbaking.com/CranberryGalette.html">recipe from here</a>)</span><br />
<br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><b>INGREDIENTS</b></span><br />
<br />
<span style="font-family: Georgia, 'Times New Roman', serif;">175 g all-purpose flour</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">14 g sugar</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">113 g butter, room temperature</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1/2 teaspoon salt</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">30-60 ml ice cold water</span><br />
<br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Mix flour, sugar and salt together. Add butter and combine them in a food processor until you got crumbs. Add water (first only 30 ml) and mix it with your hand or a wooden spoon. If the dough is not combined, add more, but max. 60 ml. Before using the dough, you have to refrigerate it for at least 1 hour. </span><br />
<br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><b>FRANGIPANE CREAM</b> (<a href="http://www.patiss.com/recette/tartes/bourdaloue.html">recipe adapted from here</a>)</span><br />
<br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><b>INGREDIENTS</b><br />
<span style="font-size: xx-small;"> </span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">50 g almond powder or finely ground almond</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">50 g butter</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">50 g sugar</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 medium-sized egg</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">5 g all-purpose flour</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 teaspoon vanilla extract</span><br />
<br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Combine all ingredients in a food processor and you are ready. :))) </span><br />
<br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><b>BAKING THE GALETTE</b><span style="font-size: xx-small;"><br />
</span></span><br />
<br />
<span style="font-family: Georgia, 'Times New Roman', serif;">2 pears</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">2 tablespoon cinnamon sugar</span><br />
<br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Roll the dough out to 2-3 mm (approx. 0.1-0.2 inch). Distribute the frangipane cream evenly in the middle of the dough. Leave 3-4 cm (1.2-1.5 inch) as that part should be folded back. Place the pears (washed and sliced) on the cream and fold in the sides. Sprinkle the whole galette with cinnamon sugar. </span><br />
<br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Preheat the oven to 190 degrees (375 Fahrenheit) and bake it until 25 minutes. </span>Emesehttp://www.blogger.com/profile/08268792412429636575noreply@blogger.com0tag:blogger.com,1999:blog-443584953066334660.post-38918489925430737722012-02-09T21:09:00.000+01:002012-02-09T21:09:31.333+01:00Chocolate Cupcakes with "Xmas Crackers"<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhGkbtO4TIjMjyCwo8TuruyRduPgkzsk2Q9GzedBhbJP1U2FfWXoTN838zEraRYVc4A5HDg2hrbyrJb84dAWG3tp4efUgLWtXEJU0IA2a5HOh-I9qr7U1lUtdhnnwDkLqnuuUDwTFUQbE/s1600/Csokis+cupcake_Chocolate+cupcake.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhGkbtO4TIjMjyCwo8TuruyRduPgkzsk2Q9GzedBhbJP1U2FfWXoTN838zEraRYVc4A5HDg2hrbyrJb84dAWG3tp4efUgLWtXEJU0IA2a5HOh-I9qr7U1lUtdhnnwDkLqnuuUDwTFUQbE/s320/Csokis+cupcake_Chocolate+cupcake.JPG" width="320" /></a></div>The idea of a cupcake and "Xmas crackers" (click <a href="http://www.google.hu/search?hl=hu&q=szaloncukor&gs_upl=&bav=on.2,or.r_gc.r_pw.,cf.osb&biw=1366&bih=643&ix=sea&ion=1&um=1&ie=UTF-8&tbm=isch&source=og&sa=N&tab=wi&ei=2iI0T_UKg87RBa3EuZYC">here</a> if you want to find out what I am talking about) came from the fact that I have been tossing around 10 "Xmas crackers" for a while.<br />
<br />
I am, for a long time now, not in a Christmas mood. So it is not surprising that I have not feel like eating them any more. But what should I do with them?<br />
<br />
That is when the idea came to bake some cupcakes with them.<br />
<br />
Searching for a perfect cupcake recipe I came across the blog of the <a href="http://www.cupcakeproject.com/2008/02/better-than-sex-cupcakes-chocolate.html">Cupcake Project</a>, where they recommended <a href="http://cupcakeblog.com/?m=200802">Chockylit</a>'s plain chocolate cupcake as the best cupcakes ever.<br />
<br />
<a name='more'></a><br />
<b>INGREDIENTS (8-10 cupcake)</b><br />
<br />
120 g sugar<br />
56 g butter<br />
53 g all-purpose flour<br />
22 g cacao powder<br />
1 egg<br />
1 dl milk<br />
1/2 teaspoon vanilla extract<br />
1/4 teaspoon baking soda (tip of the knife would be enough)<br />
1/8 teaspoon baking powder (tip of the knife would be enough)<br />
pinch of salt<br />
4-5 Xmas crackers (I made caramel, nougat and marzipan)<br />
<br />
Whisk butter and sugar together until light and fluffy. Add the eggs and whisk it further. Mix all dry ingredients in a separate bowl and add it to the butter-egg mixture alternately with the milk and vanilla extract. Cut the Xmas crackers into small cubes and stir them in the mixture. Preheat oven to 180 degrees (350 Fahrenheit). Fill up the cupcake forms until half and bake them for 20-25 minutes.<br />
<br />
<b>NOTES</b><br />
<ul><li>As I wanted to bake only 6 cupcakes, I halved the recipe. I guess I could not precisely measure 1/4 teaspoon baking soda and 1/8 teaspoon baking powder, as the dough rose extra large.When I took them out, they collapsed and a huge hole appeared. </li>
<li>Chockylit was right: Don't fill the cupcake form more than half or max 2/3.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRMyNh4CkjaBXkRguIB-sohVXuhDg5WrfUi1ql8Tbymi4s7qa3oqzM2yI2jgwhQ4CutW6V2WdC1r0JPkFbFGApjLrFt3rsS2RH869P4R_DMxzdz4D2l8ICPZX43Yf6r8zoZe4po0-UK1Y/s1600/Csokis+cupcake_Chocolate+cupcake+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRMyNh4CkjaBXkRguIB-sohVXuhDg5WrfUi1ql8Tbymi4s7qa3oqzM2yI2jgwhQ4CutW6V2WdC1r0JPkFbFGApjLrFt3rsS2RH869P4R_DMxzdz4D2l8ICPZX43Yf6r8zoZe4po0-UK1Y/s200/Csokis+cupcake_Chocolate+cupcake+%25282%2529.JPG" width="200" /></a></div><br />
Apart from everything my husband, who originally said to my cupcake idea that "Don't bake too much, I can only eat one", ate two cupcakes in a row. Just right after I took them out. One hour later, he destroyed his last cupcake. I think it was more than a successful idea at the end. He even said that it was super and he loves when the pastry is a little muddy inside.Emesehttp://www.blogger.com/profile/12742159275944698243noreply@blogger.com0tag:blogger.com,1999:blog-443584953066334660.post-42201528918261839142012-02-07T08:14:00.001+01:002012-02-07T13:07:34.861+01:00TWD 1 - Pizza loaves<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXOvwNjnkzt3He2LuiP14jkzZpIYyf_ukS-iuB3YFnQsWCQPwijhHrxueYk-EKW-KQ0IbhifN14pJw9Vm8H0IM0mmBeDnGWun7VzGCUjO-z6iTiW2DXK6xSPw16EwjErsrnk2xtf3Zz80/s1600/Pizz%25C3%25A1s+feh%25C3%25A9r+cip%25C3%25B3.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXOvwNjnkzt3He2LuiP14jkzZpIYyf_ukS-iuB3YFnQsWCQPwijhHrxueYk-EKW-KQ0IbhifN14pJw9Vm8H0IM0mmBeDnGWun7VzGCUjO-z6iTiW2DXK6xSPw16EwjErsrnk2xtf3Zz80/s320/Pizz%25C3%25A1s+feh%25C3%25A9r+cip%25C3%25B3.JPG" width="320" /></a></div><span style="font-family: Georgia, "Times New Roman", serif;">I got very excited when I opened to book and put it on the cupboard. It is time. Time to start.</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">I was also very nervous as yeast doughs are not my outmost favorite. Based on my previous experience (<a href="http://bearworkshop.blogspot.com/2011/11/garlic-cheese-crescents.html">garlic-cheese crescents</a> and mini chocolate rolls) yeast dough is among the harder ones. I usually bake tart dough, but challenge is accepted.</span><br />
<br />
<a name='more'></a><span style="font-family: Georgia, "Times New Roman", serif;">I only made one loaf as for a household of two, two almost 1 kg loaves would be just too much. So I used half from everything and it still turned out to be good and tasty.</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">With kneading and rising I had - this time - no problem. I almost enjoyed it as the dough turned out to be very flexible and did doubled its size after 50 minutes during the first rise. I enjoyed kneading thank to my brand-name kitchen treasure, a 11*20-inch silicone mat that I substituted my old wooden cutting board with. It worked amazingly, no sticking, no need for extra flour. I loved it. So I probably figured out that I did the second half of the kneading with hands.</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">I also bought a silicon loaf pan, but I wasn't that satisfied with that one. Basically, because it has not kept its form and during the second rise the dough rose towards the sides and it cracked during baking. That's why I ended up with a beveled loaf (see picture). </span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">As every bakes in TWD started to be so creative, I also started thinking how to make these loaves more special. I saw some post with cinnamon or chocolate swirls, even one with pesto mozzarella. As my husband asked me to bake a salty loaf, I came up with the idea of pizza loaves. Of course, with home-made tomato sauce.</span><br />
<br />
<b><span style="font-family: Georgia, "Times New Roman", serif;">HOME-MADE TOMATO SAUCE</span></b><br />
<br />
<b><span style="font-family: Georgia, "Times New Roman", serif;">INGREDIENTS (for 1 loaf)</span></b><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">140 g (small can of) condensed tomato puree</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">10 dkg grated cheese (type per taste)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 cloves of garlic, mashed</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 tablespoon oregano</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 teaspoon olive oil</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Mix all ingredients, except cheese, together. Brush the rolled out dough evenly and sprinkle it with cheese. Fold as per the recipe and it is ready for the second rise. Next time, tough, I would roll it up to get real swirls, but I was shy this time and did not want to deviate from the recipe.</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">The loaves were amazing. You can find the recipe <a href="http://someonekitchen.blogspot.com/2012/02/twd-bwj-white-loaves.html">here</a>.</span>Emesehttp://www.blogger.com/profile/12742159275944698243noreply@blogger.com7