Donnerstag, 25. Juni 2009

The Knead for Bread

What a wonderful bread blog - those english muffins look soo great - gotta try these out soon :o)
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Montag, 22. Juni 2009

Spätzle - German Pasta





I love spätzle, but never made one myself. And after I did, I will never buy it again. It´s so easy to make and tastes really fresh and good. The picture above is of the Spätzlehobel or spätzlemaker I bought.

All you need is a pot with boling salt water
place this iron on top (or use something similar, like potato press)

make the batter:

400g Flour
4 eggs
1 tsp salt
1/8 L water

mix together and then place it on your iron and start mooving forwards and backwards letting the spätzle drop down in the boiling water.
When it swims up to the surface it´s ready, fish out and then repeat with the remaining batch

you can add some cheese and cook in the oven or just serve with meat like you would serve pasta with. Enjoy!

Samstag, 20. Juni 2009

Kermit Cupcakes




Had to smile every time I had put another pair of eyes on the cupcakes. I love Kermit and did those as the cake for my birthday.

Had to close my eyes to eat them LOL

The eyes are made of Mentos and then painted with a food colouring pen

Recepie: see the Vanilla Cupcake recepie I posted earlier

Update: I just saw these cupcakes linked back to at living locurto blog under mupper party ideas. They even made a cute illustrated printable instructions how to do them. I just wish they would have let me know, so I could have linked them back earlier.

Chocolate Butter Cake


another delicious cake from the cake bible

Ingredients:

1/2 cup + 3 tbs Dutch Cocoa (Dutch cocoa is the best)
1 cup boiling water
3 large eggs
2 1/4 tsp vanilla
2 1/4 cups + 2 tbsp flour
1 1/2 cup sugar
1 tbs baking powder
3/4 tsp salt
1 cup butter (room temperature)

Method:
1. whisk together the cocoa and the boiling water , let cool to room temperature
2. whisk together 1/2 of the cocoa mix + the eggs + vanilla
3. mix the remaining dry ingredients
4. add the butter and cococa mix
5. mix together on low speed then faster for 1 1/2 min
6. gradualy add the egg mixture in 3 batches, beat 20 seconds each time

7. place in 2 9-inch (23cm) cake pans and bake for 25-35 minutes at 350°F or 180°C

cool on a rack

you can add any kind of frosting on this cake, nice to add a lill orange extract in it for example. This time I put some chocolate frosting on it. Was very tasty with some icecream/cream and fresh strawberries. Not at all too heavy chocolate tasty or too bitter. Yummy Yummy Cake :o)

Dienstag, 2. Juni 2009

French Dimpled Rolls




Ingredients:

# Servings: 10 pcs
# 400g unbleached white bread flour
# 1 1/2 tsp salt
# 1 tsp sugar
# 15g fresh yeast
# 120ml lukewarm milk
# 175ml lukewarm water

Directions:

Cream the yeast with the milk until dissolved, then pour into the center of the flour mixture. Sprinkle over a little of the flour from around the edge. Leave at room temperature for 15-20 minutes, or until the mixture starts to bubble.

Add the water and gradually mix in the flour to form a fairly moist, soft dough. Turn out on a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with lightly olied clear film (plastic wrap) and leave to rise, at room temperature, for about 1 1/2 hours, or until doubled in bulk.

Turn out on to a lightly floured surface and knock back (punch down) Re-cover and leave to rest for 5 minutes. Divide into 10 pieces. Shape into balls by rolling the dough under a cupped hand, then roll until oval. Lightly flour the tops. Space well apart on the baking sheets, cover with lightly oiled clear film and leave at room temperature, for about 30 minutes, or until almost doubled in size.

Lightly oil the side of your hand and press the center of each roll to make a deep split. Re-cover and leave to rest for 15 minutes. Meanwhile, place a roasting pan in the bottom of the oven and preheat the oven to 230°C/450°F. Pour 250ml water into the tin and bake the rolls for 15 minutes, or until golden. Cool on a wire rack.

Bounty Muffins



Ingredients

# 250g Wheat
# 2 1/2 tsp Backing Powder
# 1/2 tsp Natron
# salt
# 3 Tbs Coco poweder
# 100g chockolate drops
# 2 eggs
# 150g Caster Sugar
# 125g soft butter
# 6 Bounty (28g x 6)
# 250ml Buttermilk

Directions:

And thats how you do it:

Mix the indegrients, and slice the Bounty in 1cm thick slices. Don´t mix it too good. Only with a wooden spoon.

Bake at 180°C for 30 Minutes or untill ready.

P.S. The Picture is of dark and light muffins - the Dark once are done just like the recepie here - the light once are missing the bounty and the cocoa and having 1 TSP of Vanilla extract in the batch as well :o)

French Chocolate Cake



# Cooking Time: 50-60
# 200g Butter
# 200g Dark Chocolate
# 4 eggs
# 3 dl sugar
# 1 dl flour
# 100g hashed hazelnuts

Melt the butter and chocolate over water.

Mix the eggs and the sugar until fluffy.

Pour the chocolate mixture carefully to the egg mixture, and leave the mixer on. Be careful that the chocolate mixture isn't too hot

Add the flour through a sieve and then the hazelnuts, stir lightly, not too long though, because then the cake may become to stiff

Bake at 180°C for 50-60 Minutes

Garnish with powder sugar and some berries like red currants or strawberries

Serve with whipped cream