Dog Latin

Time flies: It's the beginning of the weekend again. Time to bake a cake.
I chose apples again.
I hate recipes with amounts like large, medium and so on. So I weighed one large apple:




1 large apple weighs 284 grams or rather 10 oz, I'm impressed!

Delicious with Bird's Custard !

                          

                                 

 

-==== REZKONV-Recipe - RezkonvSuite v0.99.1

     Title: Day's Cottage apple cake
Categories: Cake
     Yield: 1 Springform tin 20 cm ø; cuts into 10 slices

    175     grams  Sultanas; 6 oz
    125        ml  Day's dry cider or apple juice; 4 fl oz
    175     grams  Butter; 6 oz
    225     grams  Caster sugar; 8 oz
      2            Free-range eggs ; 10 oz
    300     grams  Plain flour
  1 1/2     teasp. Baking powder
      1     teasp. Cinnamon grated zest of 1 lemon
      2     large  Cooking apples, peeled, cored and thinly sliced;
                       560 g or 20 oz
                   Creme fraîche, to serve

==============================SOURCE==============================                  

                
BBC Good Food Magazine, October 2005
 -- Edited *RK* 09/30/2005 by
 -- Ulrike Westphal



This can be served at teatime or as a pudding. In Gloucestershire we
would use an apple such as Red Two-year-old, but any good local
cooker would do.

1. Soak the sultanas in the cider or juice overnight. Heat oven to
160 °C/fan 140 °C/gas 3. Grease and line a 20 cm = 8 in springform
tin.

2. Cream the butter and sugar together. Add the eggs, one at a time,
beating as you go. Fold in the dry ingredients, lemon zest and
sliced apples. Add the sultanas and any juices, then spoon the
mixture into the tin and bake for 40-45 mins or until a skewer
inserted into the cake comes out clean.

After 45 min. baking I covered the tin with aluminium foil and continued baking for another 35 min.

3. Leave the cake to cool in the tin, then transfer to a wire rack.
Reheat the cake if you are serving it as a pudding and serve with
creme fraîche.
PER SERVING 408 kcalories, protein 5g, carbohydrate 64g, fat 16g,
saturated fat 10g, fibre 2g, added sugar 24g, salt 0.56 g

PREP: 20 mins, plus overnight soaking COOK; 40-45 mins

=====

This month's IMBB event is hosted by Becks & Posh, featuring vegan cuisine. I'm neither  a vegetarian  nor I make aware to cook vegan. While looking for an aubergine recipe I stumbled across Jamie Oliver's . I had no clue how to substitute the mozzarella, until I found "Vegie Cheese" in my favourite health food shop.  Now it was easy to cook vegan:

Penne with Tomatoes, Aubergine and Vegi Cheese



I'm really surprised:  I Can't Believe I Ate Vegan and it's delicious!


What you  need for 2 servings:




      1     small  firm aubergine, about 200g
      1            Garlic clove, peeled and sliced
      1     small  Onion, peeled and finely chopped
    400     grams  Can plum tomatoes
    1/2   tablesp. Balsamic vinegar
                   Sea salt
                   Freshly ground black pepper
      1            Fresh or dried chillies, chopped or crumbled,
                   -- optional
                   Bunch fresh basil, leaves ripped and stalks
                   -- sliced
      2   tablesp. Heavy cream
    225     grams Penne
    100     grams  Vegi Cheese
                   Vegie Cheese for grating

Method:

1. Remove both ends of aubergine and slice it into 1/2 inch slices,
then slice these across and finely dice into 1/2 inch cubes.

2. Now, put a large saucepan on the heat and drizzle in 4 to 5
tablespoons of extra-virgin olive oil. When it's hot, add the cubes
of aubergine, and as soon as they hit the pan stir them around with
a spoon so they are delicately coated with the oil and not soaked on
one side only. Cook for about 7 or 8 minutes on a medium heat.

3. Then add the garlic and onion. When they have a little color, add
the canned tomatoes and the balsamic vinegar. Stir around and season
carefully with salt and pepper. Add some chopped fresh or crumbled
dried chilli if you want . Add the basil stalks, and simmer the
sauce around 15 minutes, then add the cream.

4. While the sauce is simmering, bring a large pan of salted water
to the boil and add the pasta, cook according to the package
instructions until it is soft but still holding its shape, then
drain it, saving a little of the cooking water.

5. At this point add the lovely tomato sauce to the pasta.  Season
to taste with salt and pepper.

I took  the pan to the table, tear up the cubed vegi cheese and the
fresh basil, and fold these in nicely for 30 seconds. Then serve
very quickly  into bowls.

Serve  with more grated vegi cheese if you like.

This article is tagged at "Küchenlatein".

For the beginning of the weekend I baked this delicious



    

-==== REZKONV-Recipe - RezkonvSuite v0.99

     Title: Hazelnut & chocolate cake
Categories: Cake
     Yield: 1 Springform tin 18 cm ø; 6-8 slices

                   Oil, for greasing
    175     grams  Wholemeal flour; 6oz
  2 1/2     teasp. Baking powder
    175     grams  Unsalted butter; 6oz
    175     grams  Sugar; 6 oz
      3            Eggs, beaten
      2   tablesp. Milk
    200     grams  Best-quality bitter chocolate, finely chopped; 7
                   -- oz
    125     grams  Ground hazelnuts; 4 oz
     25     grams  Hazelnuts, chopped; 1 oz

==============================SOURCE==============================

             
  BBC Good Food Magazine, September 2005
   -- Edited *RK* 09/22/2005 by
   -- Ulrike Westphall

              
An irresistible teatime treat - a rich, chocolatey hazelnut cake
with a crunchy nut topping.

1 Heat oven to 180 °C/fan 160 °C/gas 4. Grease and line an 18 cm/7
in springform cake tin.

2 Sift the flour and baking powder, returning the bran to the bowl.

3 Cream the butter with the sugar until light and fluffy. Add the
eggs, a little at a time, beating between each addition. Using a
metal spoon, fold in the milk, and sifted flour and baking powder,
mixing thoroughly. Add about two-thirds of the chocolate, together
with the ground hazelnuts.


4 Spoon the mixture into the prepared tin, levelling the surface.
Sprinkle with the chopped hazelnuts and the remaining chocolate.

5 Bake in the centre of the oven for 1 hour, then cover the cake
with a sheet of greaseproof paper to prevent the nuts from burning.
Bake for 30 mins more or until the centre feels springy when lightly
touched. Release the springform tin and leave to cool.

:MODERATELY EASY
:PREP 30 mins
:COOK 1 hr 30 mins








=====

My dear friend Erika recommended this recipe. My first trial was a desaster and now the second one is a little better. But you can see what happens, if you forget to grease the lid.



But it's the taste that counts, isn't it?

-==== REZKONV-Recipe - RezkonvSuite v0.99

     Title: Pain de Mie Variation 1
Categories: Bread, USA
     Yield: 1 Loaf

    2/3       cup  Milk
      1       cup  Water
      6   tablesp. Butter
  2 1/4     teasp. Salt
  1 1/2   tablesp. Sugar
    1/4       cup  Dried whole milk
      2   tablesp. Potato flour
  4 3/4      cups  King Arthur Unbleached All-Purpose Flour
      2     teasp. Instant yeast

=============================SOURCE=============================               http://www.kingarthurflour.com/recipes/getrecipe.php/id/R365
                   -- Edited *RK* 05/14/2004 by
                   -- Ulrike Westphal

Manual Method: In a large bowl, combine the milk, water, butter,
salt and sugar. Add the dried milk, flours and yeast, stirring till
the dough starts to leave the sides of the bowl. Transfer the dough
to a lightly greased surface, oil your hands, and knead it for 5 to
8 minutes, or until it's smooth and supple. Because of the
relatively high fat content of this dough, it's a real pleasure to
work with. Transfer the dough to a lightly greased bowl or
doughrising bucket, cover the bowl or bucket, and allow the dough to
rise till puffy though not necessarily doubled in bulk, about 1 1/2
hours, depending on the warmth of your kitchen.

Mixer Method: Combine the ingredients as above, using a flat beater
paddle or beaters, then switch to the dough hook(s) and knead for 5
to 8 minutes. Transfer the dough to a lightly greased bowl or
doughrising bucket, cover the bowl or bucket, and allow the dough to
rise till doubled in bulk, 1 to 2 hours.

Bread Machine Method: Place all of the ingredients into the pan of
your machine, program the machine for Manual or Dough, and press
Start. When the cycle is finished, remove the dough and proceed as
follows.

Lightly grease a 13 x 4-inch pain de mie pan. Transfer the risen
dough to a lightly greased work surface, shape it into a 13-inch log,
and fit it into the pan. Cover the pan with lightly greased plastic
wrap, and allow the dough to rise until it's just below the lip of
the pan, 45 minutes to 1 hour, depending on the warmth of your
kitchen (it may rise even more slowly in a cool kitchen; don't worry,
this long rise will give it great flavor).

Carefully place the cover on the pan, let it rest an additional 10
minutes while you preheat your oven to 350°F. Bake the bread for 25
minutes. Remove the pan from the oven, carefully remove the lid, and
return the bread to the oven to bake for an additional 10 minutes*,
or until it tests done; an instant-read thermometer inserted into
the center will register 190°F. Remove the bread from the oven, and
turn it out of the pan onto a rack to cool completely.

This delicious, fine-grained loaf is perfect for sandwiches and
toast -- including French toast and melba toast.

* I baked additional 25 minutes until the internal temperatur
reached 90 °C
=====

I grew up with pickled pumpkin and I hate it. We had large pumpkins like   vegetable marrow, yellow or red pumpkins.

At the local farmers markets I never saw  Butternut Squash. But I discovered them in this shop:  1000-Körner-Laden .



So we had

for lunch.


Even the children ate this without any comments!

-==== REZKONV-Recipe - RezkonvSuite v0.99

     Title: Bacon & pumpkin pasta
Categories: Main Meal
     Yield: 4 Servings

      3   tablesp. Olive oil
    140     grams  Pancetta or bacon; 5oz , cut into cubes
      1     small  Onion, thinly sliced
     25     grams  Butter; 1 oz
    500     grams  Pumpkin or butternut squash; 1 lb 2 oz, peeled,
                   -- deseeded and diced
     20     grams  Pack fresh sage, finely shredded
    400     grams  Pasta; 14 oz, we used penne
     25     grams  Freshly grated parmesan; 1 oz, plus extra to
                   -- serve

==============================SOURCE==============================
             
 BBC Good Food Magazine, September 2005
 -- Edited *RK* 09/16/2005 by
-- Ulrike Westphall



1. Heat a heavy-based saucepan, add 1 tbsp olive oil and pancetta or
bacon, then cook for a few mins. Add remaining oil and the onion.
Cook for 5 mins, until the onion softens and the pancetta is crispy.

2. Stir in the butter, then tip in the pumpkin or squash and sage.
Mix well to combine, then season. Cover and cook for 6-8 mins,
stirring occasionally until the pumpkin is soft, but not falling
apart.



3. Meanwhile, cook the pasta according to pack instructions. Drain
and add to the pumpkin mixture. Stir in the parmesan and season.
Serve in pasta bowls sprinkled with extra parmesan. :

PER SERVING 634 kcalories, protein 23g, carbohydrate 81g, fat 27g,
saturated fat 6g, fibre 5g, added sugar none, salt 2g

:PREP 10 mins
:COOK 20 mins
:EASY

:MAKE IT VEGETARIAN Fry halved mushrooms with the onion instead of
pancetta.
:MAKE IT GREENER: Add a couple of handfuls of baby spinach before
adding the parmesan.

=====

I had no 20 cm cake tin, so I used a 22 cm springform tin. And instead of black seedless grapes I used green.



-==== REZKONV-Recipe - RezkonvSuite v0.98.6

     Title: Harvest grape cake
Categories: Cake
     Yield: 1 Ø 20 cm cake tin; 8 Servings

                   Butter, for greasing
    450     grams  Seedless black grapes; 1 lb
    225     grams  Plain flour or Italian '00' flour; 8oz
    140     grams  Golden caster sugar; 8oz
      1     teasp. Baking powder
      5            Eggs
      3   tablesp. Olive oil
                   Icing sugar, for dusting (optional)

============================SOURCE============================
            
BBC Good Food Magazine, September 2005
-- Edited *RK* 09/11/2005 by
-- Ulrike Westphal

                  
It should be made when black grapes are at their best, after the
harvest at the end of September or early in October.

1. Heat oven to 180 °C/fan 160 °C/gas 4. Grease a deep, round 20 cm
cake tin. Dust the grapes with a little of the flour. Put the
remaining flour, sugar and baking powder into a large bowl. Add the
eggs, one at a time, beating well with a whisk after each addition,
until the mixture is the consistency of batter.

2. Add the grapes and olive oil and mix well together. Pour the
mixture into the prepared tin and bake for about 1 hr until golden
and well risen. Turn out onto a wire rack and leave to cool. If you
like, dust the top with icing sugar to serve.

:EASY
:PREP 15 mins :COOK 1 hr
:Low fat

:PER SERVING 288 kcalories, protein 89, carbohydrate 48g, fat 9g.
saturated fat 2g, fibre 1 g, added sugar 18g, salt 0.33g

=====

Delicious!

-==== REZKONV-Recipe - RezkonvSuite v0.98.6

     Title: Chunky corn chowder
Categories: Soup
     Yield: 4 Servings

    100     grams  Unsmoked bacon; 4 oz, cut into small pieces
      1    medium  Onion, finely chopped
      2            Celery stalks, strings removed and finely chopped
      1            Garlic clove, crushed
      2     teasp. Chopped thyme leaves or a pinch of dried thyme
    450     grams  Corn kernels; 1 lb , about 5 ears
      2     large  Potatoes, cut into 1 cm cubes
      1            Bay leaf
    300        ml  Chicken stock; 1/2 pt, from a cube is fine
    150        ml  Milk; 1/4 pt
      3   tablesp. Single cream
                   Pinch cayenne
                   Chopped chives or spring onions, to serve

========================SOURCE=======================
                  

BBC Good Food Magazine, August 2005
-- Edited *RK* 09/16/2005 by
-- Ulrike Westphal

 

 

 

Superhealthy - good source of vitamin C. This soup depends on the
freshest corn for its flavour. You can add the cobs, once you've cut
the kernels off, to the simmering soup for even more corn flavour.
Just remove them at the end of step 3.

1. Fry the bacon in a pan for about 10 mins until the fat runs out
and the bacon is crisp. Remove with a slotted spoon, drain on
kitchen paper and set aside.

2. Add onion, celery, garlic, thyme and a pinch of salt and pepper
to the fat in the pan. Cook over a medium heat for about 10 mins
until the onion is translucent. Do not brown. Add corn, potatoes,
bay leaf and stock.

3. Bring the soup to a boil over a high heat, then reduce to a
simmer. Cook for about 20 mins until the potatoes are very tender.
Discard the bay leaf. Add the milk and cream, and heat through. 4
Spoon a third of the soup into a blender and let cool slightly.
Puree until smooth, then return to the pot. Season to taste with
cayenne, salt and pepper. Heat through and ladle into bowls. Scatter
with the reserved bacon and the chives or spring onion.

PER SERVING 288 kcalories, protein 13g, carbohydrate 41 g, fat 9g,
saturated fat 4g, fibre 4g, added sugar none, salt 1.33g

:PREP 15 mins
:COOK 40 mins
:EASY

=====

This month  Sugar High Friday "SHF"  is hosted by  Elise who chose :

 "Cooking up custard"

I got 6 translations  for  custard,  two of them are Vanillesoße = vanilla sauce  und Eiercreme  that means  a  sauce with  eggs.
 
I  grew up with vanilla sauce made with sauce powder from Dr. Oetker. So did my grandmother, as advised in her cookbook from 1929.

                                                                                                                                                                                    
In Great Britain powder is also well-known:.

  
Both powders have similar
ingredients:








The main difference is the consistency. Custard tastes richer, the colour is a different yellow and it  is thicker than German vanilla sauce.

Claudia baked a yeasted cake with blackberries and red currants.  I had some blackberries in the freezer and I decided to surprise my family with the




Delicious with whipped cream!
 
-==== REZKONV-Recipe - RezkonvSuite v0.98.6

     Title: Blackberry & cinnamon cake
Categories: Cake
     Yield: 1 Springform ø 22 cm; Serves 8

 
                                    Butter, for greasing
    140     grams  Unsalted butter, 8 oz; softened
    140     grams  Caster sugar
    140     grams  Almonds;8 oz, ground
    140     grams  Self-raising flour or
    136     grams  Plain flour plus 4 g baking powder
      1            Egg
      1     teasp. Ground cinnamon, plus extra for dusting
      2     teasp. Vanilla extract
    225     grams  Blackberries; 8oz
                   Icing sugar, for dusting

============================== SOURCE ==============================            
                
  BBC Good Food Magazine, September 2005
   -- Edited *RK* 09/11/2005 by
   -- Ulrike Westphal






It is crumbly and succulent with blackberries, but you can use other
berries. The cinnamon makes this particularly good with mascarpone
cheese and black coffee.

1. Heat oven to 180 °C/fan 160 °C/gas 4. Grease and line the base of
a 22 cm springform tin. Put the butter, sugar, almonds, flour, egg,
cinnamon and the vanilla into a mixing bowl and beat well. Spread
half the mixture into the prepared tin and flatten lightly using the
back of a fork.

2. Sprinkle over the blackberries and dot over the remaining cake
mixture so that it covers the fruit. Place the tin on a baking sheet
and  bake for about 1 hr until golden and springy.

    

Leave to cool in the tin. Sift the icing sugar and  a little ground cinnamon
over the top of the cake to serve.

:PREP 20 mins
:COOK 1 hr
:EASY

:PER SERVING 394 kcalories, protein 7g, carbohydrate 38g, fat 25g,
saturated fat 10g, fibre 3g, added sugar 21g, salt 0.20g

=====





                  




=====

Although our tomatoes look peaky there are enough to pick some delicious.

I tried the mediterranean-style bean salad, easy, fast and delicious!



-==== REZKONV-Recipe - RezkonvSuite v0.98.6

     Title: Mediterranean-style bean salad
Categories: Salad
     Yield: 4 Servings

    290     grams  Jar artichoke hearts in oil
      1   tablesp. Sun-dried tomato paste
      1     teasp. White wine vinegar
    410     grams  Can cannellini beans, drained and rinsed
    300     grams  Pack small vine tomatoes, quartered; about 12 in
                   -- total
                   Handful Kalamata black olives
      2            Spring onions, thinly sliced on the diagonal
    200     grams  Log soft goat's cheese, crumbled

============================== SOURCE ==============================
        
                   BBC Good Food Magazine, September 2005
                   -- Edited *RK* 09/06/2005 by
                   -- Ulrike Westphal





1 Drain the jar of artichokes, reserving 3 tbsp of the oil. Pour the
oil into a bowl and stir in the sun-dried tomato paste and vinegar
until smooth. Season to taste.

2 Roughly chop the artichokes and tip into a large bowl with the
cannellini beans, tomatoes, olives, spring onions and half the
goat's cheese. Stir the artichoke oil mixture and tip into a serving
bowl. Season to taste. Crumble over the remaining goat's cheese,
then serve.

PER SERVING 367 kcalories, protein 13g, carbohydrate 16g, I
saturated fat 7.4g, fibre 6g, added sugar none, salt 3g

Use a can of tuna and flat into the salad instead of the goat's
cheese. Pile up any leftovers on toasted bread.

:Preparation 10 minutes
:No cook
:Easy

=====

This is a bread, very easy to make.


You find the recipe here:

This time I missed any time:  Friday  night I began with  the inoculation. Saturday morning I added water and flour  and went to town too long. After 6 hours I inoculated the sponge. Thus not enough: I forgot the sponge! Before I went to bed I remembered the sponge. I made the dough and it spent the night in the refrigerator. Sunday morning I formed two loaves. They proofed  in baskets for three hours and I baked them on a baking stone. But the result is ok as you can see.

When I ride my bike, I take a bucket with me to pick some blackberries,  if I find some. Unfortunately the most beautiful berries are unreachable or between stinging-nettles.  But this cake was worth all troubles.

Delicious!

  

I used a springform and split the cake twice.

    
-==== REZKONV-Recipe - RezkonvSuite v0.98.6

     Title: Blackberry & clotted cream shortcake
Categories: Cake
     Yield: 8 Slices

=========================== FOR THE CAKE ===========================
    300     grams  Self-raising flour*, preferably organic; 10oz
      1     teasp. Baking powder
    140     grams  Butter, chilled and cut into small pieces; 5oz
    100     grams  Golden caster sugar; 4oz
     75        ml  Buttermilk; 2 1/2 floz
      1            Egg, beaten

========================== FOR THE FILLING ==========================
    500     grams  Blackberries; 1 lb 2oz
      3   tablesp. Golden caster sugar
    275     grams  Pot clotted cream; 10oz
                   Icing sugar to serve

============================== SOURCE ==============================
                   BBC Good Food Magazine, September 2005
                   -- Edited *RK* 09/03/2005 by
                   -- Ulrike Westphal

A classic teatime treat made using ingredients that are proud to be
British.

1 Heat the oven to 190 °C/fan 170 °C/gas 5. Tip the flour into a
mixing bowl with baking powder and a pinch of salt. Add the butter,
rub everything together with your fingers to make a reasonably fine
crumbed mixture, then stir in the sugar.

2 Make a well in the middle of the flour mixture, then tip in the
buttermilk and egg. Gently work the mixture together until it forms
a soft, sticky, dough.

3 On a lightly floured surface, knead the mixture a couple of times
and mould it into an 18 cm round.  Put the dough on a lightly
greased baking sheet.  Bake for 30-35 mins until golden and risen
and a skewer comes out clean when inserted into the middle. Leave to
cool.

4 For the filling, lightly mash the blackberries with the sugar.
Split the shortcake in two and spread the bottom half with the
clotted cream. Spoon the mashed berries over the cream, then top
with the shortcake. Dust with icing sugar and serve in slices.

* self-raising flour substitute: 292 g plain flour and 8 g baking
powder

:PER SERVING 743 kcalories, protein 8g, carbohydrate 72g, fat 49g,
saturated fat 30g, fibre 4g, added sugar 17g, salt 1.47g
:EASY
:PREP 15 mins
:COOK 20 mins http://de.wikipedia.org/wiki/Clotted_cream

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