Dog Latin

Small quark balls

What you  need for 20 balls:

     2     large    eggs
  40     grams  sugar
500     grams  quark
   20     grams  butter, melted
 266     grams  plain flour
    67     grams  corn flour
      4     teasp.  baking powder
                            fat or oil suitable for deep frying

Method:
Beat eggs and sugar until foamy, add the melted butter. Then add the
quark progressively until smooth. Mix the dry ingredients and stir
into the dough. Heat fat/oil  to 190 °C.


Form small balls with a scoop and fry about 7 to 10 minutes.

     

 Let drain.

    

Dust with powdered sugar and enjoy.

It's Friday and it's usual to have something sweet  to introduce the weekend. I picked some blackberries, although most of them need a little more sun, I found enough for the   Blackberry Muffins. At the end of the recipe there is a note, that they are best eaten the same day.  I didn't get the chance to eat any tomorrow.




Title: Blackberry Muffins
Categories: Muffins
     Yield: 12 Muffins

Ingredients:
    400     grams  Plain flour; 14 oz
    175     grams  Caster sugar; 6 oz
      1   tablesp. Baking powder
                   Finely grated zest of 1 orange
    1/2     teasp. Salt;  2,5 g
    284        ml  Carton buttermilk; 10 floz
      2            Eggs, beaten
     85     grams  Butter, melted; 3 oz
    250     grams  Blackberries;9 oz



Source:
                   http://www.bbc.co.uk/food/recipes/database/
                   blackberrymuffins_8245.shtml
                   -- Erfasst *RK* 26.08.2005 von
                   -- Ulrike Westphal


Directions:
1. Preheat the oven to 200C/400F/Gas 6. Grease a 12-hole muffin tin.

2. In a large bowl, combine the flour, sugar, baking powder, orange
zest and salt. In a separate bowl, mix together the buttermilk, eggs
and butter.

3. Make a well in the centre of the dry ingredients and pour in the
buttermilk mixture. Stir until the ingredients are just combined and
the mixture is quite stiff, but be careful not to overmix.

4. Lightly fold in the blackberries, then spoon the mixture into the
tins to fill the holes generously.

5. Bake for 15-18 minutes until risen and pale golden on top. Leave
to cool in the tin for a few minutes, as the muffins are quite
delicate when hot. To turn out, run a palette knife around the edge
of the muffins and carefully transfer to a wire rack to cool.


    

Best eaten the same day.

=====

Some days our consumption of bread is enormous, especially if I meet the three gentlemen's taste. Yesterday morning, the dough was in the fridge overnight, I baked the Stout and oat bread and it looked like that:


This afternoon we just had this left:
Sandy's is always a good adress for British specialities.

And here's the recipe: I used a basket and baked the bread on a baking stone.

-==== REZKONV-Recipe - RezkonvSuite v0.98.5

     Title: Stout and oat bread
Categories: Bread, Yeast, England
     Yield: 2 MEDIUM LOAVES or 1 large loaf

      5     grams  Cake fresh yeast;  *
      2   tablesp. Firmly packed molasses sugar or dark brown sugar;
                   -- 30g
    325        ml  Murphy's stout
    400     grams  Unbleached white bread flour
    100     grams  Steel-cut oats, coarsely ground in a food
                   -- processor to the texture of fine bulghur wheat
    100     grams  Toasted oat flakes; 5 - 6 minutes at 190 °C
      1     teasp. Fine sea salt
      1            Tablespoonlard or white vegetable fat; 15 g
                   Jumbo oat flakes to finish
      1     large  Or 2 smaller baking sheets, greased

============================== QUELLE ============================                  
    Country breads of the world
    Linda Collister & Anthony Blake
    ISBN 1-58574-112-4
     -- Erfasst *RK* 22.08.2005 von
     -- Ulrike Westphal







Crumble the yeast into a bowl, add the sugar and stout, and stir
well until the yeast has dispersed and the sugar dissolved. Combine
the flour, ground oats, toasted oat flakes, and salt in a lame
miring bowl. Rub in the fat with your fingertips, then make a well
in the center of the mixture. Pour in the stout mixture. Work all
the ingredients together to make a slightly soft dough.

Turn out onto a work surface and knead thoroughly - about 10 minutes.
Put the dough into a container with a lid, or- a large howl tightly
covered with plastic wrap, and lease to rise for at least 8 hours or
overnight - in a cool place. (In very warm weather, lease the dough
in the fridge or reduce the quantity of yeast to prevent overrising.)

Next day, turn out the dough onto a work surface. Punch clown to
deflate the dough, then divide it into two equal pieces. Knead each
piece for a minute to disperse the bubbles of air, then shape into a
neat ball. Dip the topside of each ball into the jumbo oats, then
place on the prepared baking sheet with the oat-covered side
uppermost. Leave to rise in a warm place until the balls of dough
are doubled in size - about 1 hour.

Toward the end of the rising time, preheat the oven to 400°F.

Bake the loaves for about 25 minutes until they sound hollow when
tapped underneath. Cool on a wire rack.

The bread is best eaten within 3 days - the flavor deepens the
longer the bread is kept - or toasted. Once thoroughly cooled it can
be frozen for up to a month.

* You can use 1/4 teaspoon rapid-rise active dry yeast instead of
the fresh yeast. Mix the dry yeast with the flour, coarser ground
oats, oat flakes, and salt, then continue with the recipe.

=====

My account at freephotoserver.com exceeds monthly data transfer limit and is temporarily locked. This means that my photos won't be displayed.
My account automatically resets the quota every month

Please be patient until September....

I like this recipe, because of its REFFRIGERATING option. So I can prepare the dough the first evening after work and bake the bread the second evening.
                
-==== REZKONV-Recipe - RezkonvSuite v0.98.4

     Title: Whole-Grain Barley Bread With Barley Grits
Categories: Brot, USA
     Yield: 2 24-ounce (680 g) breads

==================== FOR THE SOAKED BARLEY GRITS ====================
    180     grams  (6.3 oz) whole barley grits*
                   (Arrowhead Mills' Bits o' Barley whole grain hot
                   -- cereal is what you want)
    165     grams  (6 oz) boiling water

=========================== FOR THE DOUGH ===========================
    165     grams  (5.8 oz) whole-barley flour*
    650     grams  (23 oz) bread flour
  1 1/2     teasp. (4 g, 0.2 oz) instant yeast
                   (a.k.a. "Bread Machine", "Perfect Rise",
                   -- "QuickRise", or "RapidRise"
                   Yeast)
    510     grams  (18 oz) warm water
                   All the soaked barley grits
  2 3/4     teasp. (17 g, 0.6 oz) table salt
      2   tablesp. (40 g, 1.4 oz) mild honey
    400     grams  (14 oz) dried, soft Calimyrna figs, or about 23
                   Medium figs, stems removed and cut into chunks,
                   -- optional
                   Note: As of this writing, Arrowhead Mills seems
                   -- to be the only source for
                   Whole-grain hull-less barley flour and grits.
                   -- You can find their products
                   At health-food stores

============================== SOURCE ==============================
                   Maggie Glezer <glezer@mindspring.com> in bread-
                   bakers.v104.n031.
                   -- Edited *RK* 07/12/2004 by
                   -- Ulrike Westphal

Time required: about 4 hours

SOAKING THE BARLEY GRITS Combine the barley grits and water in a
small bowl and let it soak for about 20 minutes or until all the
water is absorbed.

MIXING THE AUTOLYSE In the meantime, in a large bowl combine the
barley flour, the bread flour and the yeast. Add the warm water and
stir the autolyse until it is smooth.  Cover the bowl and let it
autolyse for 20 minutes.

MIXING THE DOUGH Mix the salt, honey and barley grits into the
autolysed dough, scrape it out onto your work surface, and knead it
until it is soft and smooth, no more than 10 minutes.  You can also
mix this dough in a mixer for about 7 minutes on medium speed. (Soak
your mixing bowl in hot water now, to clean it and warm it if you
would like to use it for fermenting the dough.) If you are not
weighing your flour, be prepared to adjust the consistency of the
dough, because the barley flour is very variable.  If the dough is
too firm to easily knead, add a tablespoon or two of water to the
dough; or, if the dough seems too wet, add a few tablespoons of
flour. This dough should feel soft and a little tacky, but be easy
to handle and have a smooth sheen.

If you are adding figs, knead them in by hand after the dough is
finished.

FERMENTING THE DOUGH Place the dough in the clean warm bowl and
cover it with plastic wrap. Let the dough ferment until it has
doubled in bulk, about 2 hours, depending on the temperature in your
kitchen.

SHAPING AND PROOFING THE DOUGH Cover a large baking sheet with
parchment paper or oil it, or flour two linen-lined bannetons. Turn
out the dough onto a lightly floured surface. Divide the dough into
two loaves, shape them into simple rounds or long shapes, position
them seam-side down on the prepared sheet or seam-side up in the
bannetons for a floured top, and cover them well with plastic wrap.
Let the loaves proof until tripled in size, about 1 hour.

OPTIONALLY REFFRIGERATING THE LOAVES The loaves will have a richer
flavor if refrigerated for at least 12 or up to 24 hours immediately
after being shaped and covered. Check the dough before you plan to
bake.  It might be ready to bake immediately, or it might need more
proofing at room temperature, up to 1 hour.

               

               

               

PREHEATING THE OVEN One hour before baking the bread, position an
oven rack on the second to top shelf and remove all shelves above it.
Place a baking stone on it and preheat the oven to 425 degrees F
(220 degrees C, gas mark 7).

BAKING THE LOAVES When the loaves have tripled, do not push back
when gently pressed with your finger but remain indented, they are
ready to bake. If you have proofed them in bannetons, flip each one
seam-side down onto the prepared baking pans or onto a sheet of
parchment paper.  Score them with a single-sided razor blade in a
decorative pattern, spray or paint them with water if they have not
been floured, then peel them on the hot stone. Bake them for 45-50
minutes. After 30 minutes of baking, switch the loaves from side to
side so that the breads brown evenly and bake from 15 to 20 minutes
more. When the loaves are very well browned, remove them from the
oven and let them cool on a rack.

=====

I like Espresso with something "sweet". When I read about the
SHF # 11 - coffee at IMMB  I decided to participate for the first time with  "Espresso with coffeetarts and mascarpone".

It's easy to make, if you have some "Coffee-Cakes in the jar" at hand

Here are the recipes and methods.

-==== REZKONV-Recipe - RezkonvSuite v0.98.4

     Title: Coffeetarts and mascarpone
Categories: Cake
     Yield: 4 Servings


      1            Coffee-Cake in the jar (see recipe below)
      4     teasp. Espresso, cold sweetened to taste
    250     grams  Mascarpone
      4   tablesp. Espresso, cold, sweetened to taste
     50     grams  Amarettini

============================== SOURCE ==============================
                   Kuchen im Glas, GU,
                   ISBN 3-7742-6529-1
                   -- Edited *RK* 08/10/2005 by
                   -- Ulrike Westphal

Open 1 coffee-cake in the jar. Cut the cake into 4 slices. Soak
every slice with one teaspoon espresso. Mix mascarpone with 4
tablespoons espresso. Chop roughly the amarettini and fold into the
mascarpone mixture. Decorate with amarettini or whatever you want.

=====

How to bake a “coffee-cake in the jar”

-==== REZKONV-Recipe - RezkonvSuite v0.98.4

     Title: Coffee-Cake in the jar
Categories: Baking
     Yield: 4 Jars mold shape 250 ml
      1            Egg, Size L
     90        ml  Oil, 6 tablespoons
     90        ml  Espresso, cold, 6 tablespoons
    180     grams  Flour Type 405
     50     grams  Hazelnuts, chopped
     50     grams  Hazelnuts, ground
     25     grams  Cappuccino powder
      1     teasp. Baking powder
    1/2     teasp. Baking soda
                   Fat for greasing
                   Breadcrumps
      4            Mold shaped canning jars, 250 ml,  with lids and
                   -- rubber rings

============================== SOURCE ==============================
                   Kuchen im Glas, GU,
                   ISBN 3-7742-6529-1
                   -- Edited *RK* 08/10/2005 by
                   -- Ulrike Westphal

Soak rubber rings in water.


Grease jars well and spread with breadcrumps.


Heat oven to 175 °C/fan 160 °C. Beat eggs and sugar
until foamy. Stir in oil, buttermilk and espresso in that order.

Stir together flour, hazelnuts, cappuccino powder, baking powder and
baking soda, mix with the buttermilk mixture and stir well.

Fill every jar with the batter, about 200 g each. Keep the sealing
edge of the jars clean.

Put the rubber rings on the inside of the glass lid and cover. Lock
every jar with 3 clamps.

           


Place jars on a baking sheet and bake for approximately 45 minutes.



If the cake is completely cooled down, remove the clamps.

The cakes in the jar can be kept at a cool place about six months,
without losing their freshness.

=====

Today I tried to substitute granary flour but it didn't work.

More pictures of my  experiences are here . To tell the truth: It did not work well as you can see.

I love "Schwarzbrot" with liverwurst and gherkins.



I prefer this kind of  liverwurst


 from Pfeifer.

The gerkins are delicous from Gut Lindau.




And here's the recipe for the bread

-==== REZKONV-Recipe - RezkonvSuite v0.98.4

     Title: German Schwarzbrot
Categories: Brot
     Yield: 1 Recipe

                   For 1 Pan with lid (Pullman-Pan)  25 x 12 x 9,5
                   -- cm,
                   Capacity 2,4 l suitable for about 1230 g
                   -- rye-dough:


============================== STARTER ==============================
    235     grams  Sourdough starter (rye sourdough 50 % rye, 50 %
                   -- water)
    194     grams  Coarsely ground rye (rye meal)
    147     grams  Water

============================ BREAD-DOUGH ============================
    353     grams  Fine ground rye
     15     grams  Salt
    250     grams  Water
      1     teasp. Bread spice, a mixture of ground caraway,
                   -- coriander , fennel and/or anis

============================== SOURCE ==============================
                   Brotrezepte aus ländlichen Backstuben
                   ISBN 3-78420164 X
                   translated *RK* 28.02.2004 von
                   Ulrike Westphal

Starter : The day befor baking: Mix the ripe sourdough with water
and coarsely ground rye in a bowl ,cover and let ferment for at
least 18 h at room temperature.

Dough: baking day: Mix all ingredients for the bread-dough with the
whole starter for 30 minutes with the dough paddle (not the hooks).
The dough will get lighter and looks like thick batter. Let rest for
20 minutes.

Put the sticky dough with wet hands into the pullman pan and and
smooth the surface. Before you close the lid, poke a few 1/2 cm deep
holes in the top of the dough with a serving fork or skewer. Close
the lid and proof the dough for 3 to 4 hours at room temperature.

Heat the oven to 140 ° C (284 °F) and bake the bread with the closed
lid for 4 hours. Remove the bread from pan and wrap into a linen
cloth and cool on a rack. After cooling you put it (wrapped in a
bread-box (I have one of stoneware, but Tupperware will do) and wait
for two days. Then slice it very thin and enjoy it.

=====

I chose black lentils, Serrano ham and rapeseed-oil for this delicious recipe.


-==== REZKONV-Recipe - RezkonvSuite v0.98.4

     Title: Arugula Salad With Lentils, Jabugo Ham, and Mustard Dressing
Categories: Salad
     Yield: 2 Servings

      1       cup  Lentils
      2     small  Garlic cloves, peeled
      1     sprig  Thyme
      1            Bay leaf
      1     teasp. Dijon mustard
      1   tablesp. Balsamic vinegar
      2   tablesp. Olive oil
                   Salt, pepper
      2    slices  Spanish jabugo ham
     60     grams  Arugula leaves( rocket, roquette, rugula  and
                   -- rucola)

============================== SOURCE ==============================
                   http://www.leitesculinaria.com/recipes/cookbook/ lentil_ham.html
                   -- Edited *RK* 08/03/2005 by
                   -- Ulrike Westphal

1. Rinse the lentils and simmer for 20 minutes in a pan of salted
water with the thyme, bay leaf, and 1 garlic clove.

2. When the lentils are cooked, drain, remove the garlic, thyme, and
bay leaf, and allow to cool.

3. For the vinaigrette dressing, combine the mustard, balsamic
vinegar, olive oil, salt and pepper with 1 tablespoon water and mix
together thoroughly. Add the remaining garlic clove. Cut the jabugo
ham into strips.

4. Toss the arugula with the cold lentils and add the ham. Remove
the garlic from the vinaigrette dressing. Pour the dressing over the
salad and serve. Jabugo ham can be substituted with other cured hams
such as bayonne or prosciutto.

: O-Title   : Arugula Salad With Lentils, Jabugo Ham, and Mustard
: >           Dressing

=====

John Wright wrote in alt.bread.recipes
This is a bread I've been trying to recreate, sporadically and with little
success, for years. The crucial difference is that, this time, I asked someone who knew about German bread in detail.

This is John's version of Kasseler Bread:

-==== REZKONV-Recipe - RezkonvSuite v0.98.4

     Title: "Ersatz" Weizenmischbrot
Categories: Bread, UK
     Yield: 4 Small (400 gm, approx) loaves

                   Lean dough, indirect method, 2 days to make,
                   -- sourdough/commercial hybrid

============================== POOLISH ==============================
    300            Gm rye flour
    600            Gm warm water
     50            Gm active sourdough culture at 150% hydration

============================ MAIN DOUGH ============================
                   All the Poolish
    650            Gm white 12.2% protein white flour
     50            Gm sieved wholewheat flour
     20            Gm salt
      5            Gm instant yeast
      2     teasp. Malt extract

============================== SOURCE ==============================
                   John Wright in alt.bread.recipes 03.10.2004
                   -- Edited *RK* 10/03/2004 by
                   -- Ulrike Westphal

Method.

Day 1.

Mix all the Poolish ingredients together, in a mixer bowl, cover and
leave at room temp, overnight. The next day it should have fermented
and smell sour.

The morning of the next day, add the malt to the poolish and mix for
a minute or so just to start spreading the malt through the dough.
Add all the other ingredients and mix on low for 1 minute. Leave to
autolyse for about 20 minutes. Mix on Kenwoood 1 until the dough
clears the bottom of the bowl. YOU MUST MIX UNTIL THE DOUGH CLEARS
THE BOWL. If you don't, the white flour will not develop sufficient
gluten in the Stretch 'n' Fold to produce a light, elastic crumb. It
will take at least 10 minutes one batch took 25 minutes. I took one
batch out of the mixer when only half the dough had cleared the bowl
and it never developed a structure and was, eventually, filed under
"Bin".

Turn onto a floured counter and perform 3 or 4 Stretch 'n' Fold
cycles, until the dough is elastic and sits high on the counter.
Divide into 4, shape into 4 oval loaves, tucking the dough under to
produce tension in the top surface and place on parchment/Magic
Carpet to proof.

Proof til doubled, slash, spray thoroughly with water to wash off
all flour and bake, on stones, at max turned down imediately to 200C.
Bake about 30 minutes, internal temperature 95 - 96C.

Crunchy crust, fine-textured, very elastic crumb, lovely grain
flavours from the rye and wheat flours, a delicate sourness, just
right for my palate.

We're eating the bread, tonight, with smoked salmon. I think it will
be a very fine combination.

=====