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'k Was there some time to ponder ... but cut the knot by today's final: I quit!
All
thanks for visiting my blog and comments: It was great!

Happy holidays and wish you all the best for 2010!

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Brioche Mousseline




This bread is the latest challenge to the Bread Baking Babes. I was really going to deliver something on time, but I am unfortunately one day late. The challenge came from Monique Living on bread and water .

A bread baking in a tin I knew it but had not previously done. I liked to do: it's just a result lanterns bread. As I only had a tin can, I rest dough into a turban shape done. Both breads are fine succeeded.



I think it's a good bread, but also very powerful, is not so strange when you consider how many eggs and butter in the dough is processed.

Monique, thanks for the recipe and the challenge!

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Cardamom Vanilla Pound Cake




The recipe for this cake is almost equal to that of a cake that I have baked: Absolutely the best yellowcake by Carole Walter. This is slightly less sweet and the taste of cardamom and vanilla else: Absolutely a 'keeper'!


420 grams flour 1 teaspoon ground cardamom 1 tsp baking powder

1 / 2 teaspoon baking soda
1 / 2 tsp salt 250 g soft unsalted
(cream) 350 g butter

granulated sugar 4 eggs 2 vanilla pods
size M / L
1 tbsp lemon juice 240 ml whole milk


All ingredients at room temperature.

Preheat oven to 175 ° C degrees. Butter and Flour a large turban shape.

Sift the flour, cardamom, baking powder, baking soda and salt into a bowl and set aside. Mix the butter and sugar until fluffy and pale. Cut the vanilla beans lengthwise, scrape out the seeds and add to the butter mixture. Add the eggs 1 to 1: please add a following as the former is included in the batter. Mix the lemon juice into the batter. Mix in sharing and turn the flour mixture and milk into the batter: Start and finish this with the flour mixture. Spoon the batter into the bundt cake tin.



Place it in the middle of the oven and bake the cake for 60-70 minutes until golden brown. Allow the cake to one hour in the form of a grid, cool. Remove the tin and let the cake cool on a wire rack.

Source: Epicurious

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Nuts cake




My grandmother baked love and that love she has definitely moved on at least two of her daughters. One is Aunt Hilda, which I have received several recipes. This aunt is awful good baking and let there be many enjoy. They are therefore individually successful recipes.

Like this cake. I tasted it with another aunt and I loved it. The same day I emailed my aunt asking if I was the recipe and if I could put it on my blog and there was a positive reply soon.

Today I baked the cake. It's a pretty simple recipe and made so. Instead of self-rising flour, I used 500 grams of flour and a bag of baking powder. For the chopped nuts, I used a bag of chopped almonds that I've brought from Germany and some chopped hazelnuts which I have in a mini food processor. It must be really small pieces.

For a tin of about 30x40 cm

500 grams golden caster sugar
4 sachets vanilla sugar
450 grams soft butter (my aunt melts)
4 eggs, size M / L
500 grams self raising flour
1 / 4 tsp salt
100 grams grated coconut
200 grams of chopped nuts

Preheat oven to 175 ° C degrees, top and bottom heat. Mix the butter with both sugars in about 5 minutes until fluffy. Add the eggs 1 by 1, add another pass as the last fully integrated into the batter. Add spoon for spoon the flour and salt and mix until smooth. Spoon the coconut and nuts into the batter. Pour the batter into a deep baking sheet lined with parchment paper and slide it on the lowest shelf of the oven. Bake 45 minutes in brown and done the last 10-15 minutes with only bottom heating *. Let the cake cool. Cut the cake into 4 long strips and cut into small pieces.

According to my aunt, the cake at its best when it has been in the freezer.

* I have constantly cake top and bottom heat baked.

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Kingfisher




While this morning briefly through the window looking out towards the wood grove behind our house is, I saw something incredibly beautiful blue fly, which is then a branch above the ditch sat . Never before I have such a beautiful bird seen in the wild. I had to quickly take a picture. The bird was so friendly all the time while I was looking at my camera, too and I could sit at the back a little later, about 16 meters away, a few shooting. If you look closely you can see the bird in the middle of the picture down. But if you click on the photo, you see it even better.



The pictures are not as sharp and slightly grayer in tone than the nature behind our house now. I'm not familiar with photo shop or something, because otherwise I could explain the bird out. But I'm glad I'm still here to commemorate.

Update:

Thea By garden mirrors the photo editing. This is one of them:



Thanks Thea!

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Country Pear Cake




The first time I baked this cake, the filling completely disappeared to the bottom. Before I made a small change in the recipe and a bit of custard powder added to the pears. That was even better. Instead of mixed spice I used spices: this is a long way around.

It's a light spicy cake that I think fits very well this time of year.

150 gram unsalted butter 270 grams sugar


2 eggs 225 gram flour 2 tsp baking powder

1 / 4 tsp salt
2 tsp mixed spice 60 ml pear

2-3 eg Doyenne du Comice pears (about 450 grams) 1 tbsp custard powder

55 grams chopped walnuts-
65 grams sultanas 2 tbsp honey


honey and creme fraiche when serving

Peel the pears, core and slice the flesh into small pieces: spoon the custard powder mixture.

Preheat oven to 170 ° C degrees. Line the bottom of a tin of 20 cm diameter with parchment paper. Butter and Flour ring. Sift the flour with the baking powder, spices and salt: set aside.

Mix the butter and sugar until fluffy and pale. Add the eggs 1 by 1, add another pass as the last completely absorbed in the batter. Add half the flour mixture. Mix the juice into the batter and add the rest of the flour mixture. Spoon the pears, walnuts and raisins into the batter. Spoon the batter into the springform pan and smooth the top. Bake the cake in the middle of the oven for 75 minutes until tender: pierce a skewer into the cake and pull it out again. If the toothpick is still clean, the cake is good.

Brush the honey over the cake. Let the cake cool for 10 minutes. Remove the ring and allow the cake to cool.

Serve with a spoonful of creme fraiche and a little honey.

Source: Taste

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Harvest Squash Bread




My parents I received last Sunday a few small light orange pumpkins. The same day I have made into a soup (it was quite nice to taste so for a first attempt) and the second today in this bread.

I really like some fruit bread which is processed: it makes the bread softer. In the original recipe, which comes from Thekneadforbread.com is acorn squash used. What kind I got it I do not know, but the flesh was a bit ply.

Linseed Meal I had not ready at home and have them finely ground flaxseed.

At the beginning of the steam is created by baking a pan of boiling water under the baking oven stone slide. This operation did I left out, because my oven a special broodbakprogramma (hydro baking) it.

The result was very good. The bread was a bit nutty flavor and (as expected) juicy. But because most here hold lighter bread, I will next time half wholemeal flour and half wheat flour used.

for 2 small loaves:

a small pumpkin
2 tsp butter
2 tsp dark brown sugar
4 tablespoons maple syrup

Sponge:
175 grams wholemeal
180 grams of lukewarm water
1 / 4 tsp dry yeast

Dough:
385-420 grams 240 grams wholemeal

pumpkin puree 1 tsp dry yeast
1.1 / 2 tsp salt bread
60 grams of water
40 grams of flaxseed flour 2 tablespoons flaxseed


1 protein and a little linseed to finish

Sponge: Beginning
12-16 hours in advance to make the sponge. Mix all ingredients for this "sponge" with a wooden spoon. Cover the bowl and let it ferment.

Pumpkin Puree:
Preparing the pumpkin puree may one day in advance. Preheat oven to 190 ° C degrees. Halve the pumpkin. Prick with a fork holes in the flesh. Brush the flesh with butter and spread the sugar and maple syrup over the two halves. Place the squash cut side up in a baking dish. Pour 2-3 inches of water in the bowl and place it in the middle of the oven. Prick with a fork into the flesh to check that the flesh is tender (45-60 minutes after). Minutes, when the pumpkin is tender, with a spoon or a melon scoop the flesh from the rind and mash it finely.

Dough:
Place the sponge in the bowl of your stand mixer. Add the pumpkin puree, water, salt and yeast. Mix with the flat beater to the minimum level at all until smooth. Add the flour and linseed linseed increasing. Add half the whole wheat flour and mix until a smooth dough. Change the flat beater for the dough hook. Add slowly, spoon for spoon as much of the wholemeal flour until the dough to the sides of the bowl release anything sticking to the bottom. Knead (KitchenAid position 2) the whole thing in about 8 minutes until a smooth dough. Put the dough into with an oiled bowl and cover the bowl. Leave the dough in 90 minutes, in a warm place until double in size arise. Dump the dough onto a lightly floured work surface and turn it on. Divide the dough into 2 equal parts. Shape the pieces and put it on a lined baking sheet (if sprinkled with some corn flour).



Cover with greased bread cellophane 60 minutes and let rise until doubled in volume.



Preheat oven to 190 ° C degrees. Place simultaneously on the bottom shelf of the oven a cast iron pan. Remove the foil from the bread, brush the balls with beaten egg white and sprinkle with ground flaxseed. Cut the bulbs with a sharp knife.



Place the tray in the oven * a cup and pour boiling water into the pan so as to create steam. Close the oven and bake the loaves 30 minutes until tender: when your finger to tap the bottom of the bread should sound hollow. Let the loaves cool on a wire rack.

* You can also use a baking stone or a terracotta bowl, and as the co-warm breads with baking paper and all and then move on to bake.

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Almond lemon muffins




If you take a bite of these muffins, you can find the almond paste into small pieces and return the lemon gives it some extra flavor. The baking time for both normal as long as the mini muffins.

for 12 muffins or 48 mini muffins:

200 grams almond paste
100 grams of granulated sugar
2 sachets vanilla sugar
280 grams of flour
2 tsp baking powder
1 / 2 teaspoon baking soda
1 / 4 tsp salt
60 g butter, melted -

250 grams plain yogurt 1 egg size L
zest of 1 lemon

Preheat oven to 190 ° C degrees. Flour and Butter the muffin tin. Sift the flour with the baking powder, baking soda and salt. Grate or cut the meat into pieces. Put this together with the sugars in a food processor or chopper and pulse a few times, until the meat is chopped into small pieces. Fold into the flour mixture. Mix the butter, yogurt, egg and the rasp. Spoon the flour mixture and mix the batter until it is completely incorporated into the batter. Mix no longer than necessary! Divide the batter over the shapes: this is the easiest with a scoop for large muffins and cookies with a scoop for the mini Mufin.



Bake the muffins in the middle of the oven for about 18 minutes until tender and golden. Let the muffins cool for 5 minutes in the form, then a grid.

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Mushrooms




Here and there appear mushrooms around our house. "I pray not know their names, but they are edible not. The new barn is there, I let everything look nice just to grow.

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Unwanted visit (st) there




As I lay on the couch to the TV, I saw something in my corner dark under the projecting edge of the fireplace. And although it quickly retreated under fire, I immediately knew what it was because I had this day an unwanted visit (st) is seen racing through the house. Whenever the creature his or her head under the rim sticking out, I clapped my hands and ... swish ... road was again. In the meantime, I grabbed my camera there and when the beast again showed a quick picture of them. Not as sharp, unfortunately ...

I think the beast is rotten shocked by the clapping and stomping on the floor, because I have not seen. Happy!

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Apfel Buttermilch Kuchen




try out new recipes is fun, but does not always a success. I had our broker promised that when our house would be sold, I would bake him an apple pie. I did between the time the keys and was now done, but without success. The taste was good, but it did just not as nice.

This apple pie, apple cake or rather, was very easy to make, but the results are ... I think. Although I obviously have no taste, smell fantastic and it often says a lot.

The recipe I found on Chefkoch.de . I have followed the recipe completely, except that I have stirred a tablespoon of custard powder from the apple pieces. For this apple cake I used Rubens apples and moisture from the apples will be bound by the custard. This way I hope to prevent the soil is soggy.

I never use, but never, apples come from abroad. For whatever. The Dutch soil as far as tasty flavors of apples, that I (especially in terms the environmentally) incorrectly think the apples come from abroad or use. Of course, all this for themselves, but think about it :-)

for a tin of 26 cm diameter:

Soil:

250 grams of flour
2 tsp baking powder
250 ml buttermilk
150 grams of granulated sugar
2 sachets vanilla sugar
2 eggs, size L

Filling:

3 apples
1 tbsp custard powder

Surface:

140 grams of flour
70 grams of granulated sugar
1 / 2 tsp cinnamon
30 grams ground almonds
100 grams butter / margarine

All ingredients at room temperature.
Heat oven to 180 ° C degrees. Line the bottom of the springform pan with parchment paper and butter and Flour edge.

Soil:
Sift the flour with the baking powder: set aside. Mix the eggs with the granulated sugar and vanilla until frothy. Mix the buttermilk, adding in a thin stream, into the batter. Add the flour mixture spoon to spoon the batter. Pour the batter into the springform pan.

Filling:
Peel the apples, cut the core, and cut into small pieces. Add the custard powder and stir well into the apple pieces. Divide the apple pieces over the batter.



Surface:
Mix the flour, sugar, cinnamon and ground almonds together. Add butter and knead by hand until all small grains. Spread this over the apple pieces.



Bake for 40-45 minutes until golden brown and releases the side of the ring.
Leave the cake on a wire rack 10 minutes. Remove the ring and allow the cake to cool.

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Elderberry Syrup




Although my license had expired a few days and already a new house in the city was waiting for me, I had not been retrieved. This sort of thing should I go to a neighboring town where I live in the village falls. 'K Had no time to today, but because I still had a few errands this morning, I stepped on the bike. It was lovely weather, so not exactly a punishment. In the event that the groceries would be more ;-) I clicked on my bicycle: an ugly thing, but oh so useful.

Usually when I go shopping on the bike I ride with a view of infinity and I do not really care who or what comes along. I get comments sometimes get from 'you saw me "or" you did not see me. " But today I watched a little better, and looked along the path, near the town hall, several elder with full of black berries ready to be picked. I let that opportunity pass me and my bicycle used the berries in it.

After getting my license and planned errands, I more rapidly along the reforming bought myself a piece of ginger and cinnamon pipes. Ie I had already found a recipe on a couple of Belgian sites / forums for elderberry syrup. But because the berries in the garden of my father were gone, but I had this play. Now, I could make. Direct

got home, I zipped off the branches of the berry: 1250 grams clean. After the berries were boiled, I held 850 grams of juice. Here I have 850 grams of cane sugar added.

Basic recipe:

2500 grams elderberry-cleaned, weighed 500 grams water


5 cloves 1 small piece ginger, cinnamon stick

brown sugar (I use cane sugar)

Bring the water, along with the cloves, cinnamon stick and ginger to a boil, let it pull 30 minutes. Put the berries in a large saucepan, add the broth, herbal, increase.



Boil the berries for 10-15 minutes until all berries have burst open. Pour the berries and juice into a fine strainer and collect the juice. Press the berries slightly with the back of a spoon until all the juice is. Measure the juice and boil it with as much sugar briefly until the sugar dissolves. Pour the hot juice into well-cleaned and warm bottles and close them immediately.

Besides being tasty syrup by yogurt or ice seems to be beneficial for a daily spoonful of this to take. It would good cold and flu. Well ... what more could one want ... tasty and good for you ;-)

Source: forum.tuinadvies.be

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Applesauce




Through my parents gave me a box a cousin Rubens apples. Yeah, it were apples with 'a place', but that does nothing for the sauce. Not only that they were there only for suitable, because during the shelling, there are many segments disappeared behind the choice of my children.

Like my mother, I make applesauce in the pressure cooker. I was just curious what I could find on the Internet applesauce cooking in a pressure cooker and read that that was discouraged. I do not understand completely, because it works perfectly.

What I keep in mind is that the pan is not overcrowded. I have a 6 liter pressure cooker. That I fill halfway with peeled and sliced \u200b\u200bapples in 8 tricks. That is a cup of water. The moment the pan is under pressure and steam from the steam valve, it causes me the most, 1 cook 2 minutes more. Then I turn the gas off and let the pot slowly reduce the pressure in forcing it. When the pressure off of the pan, I take the lid of the pan and mix the cooked apples with a hand blender until smooth. Then I stir in 2 bags of sugar and vanilla sugar (or sweetener / sweetener) to taste.

The pulp goes straight into well-cleaned and is still hot pots and the lid. The first 5 minutes I let the pot stand on its head, then I turn them over and I leave them to cool.

It would sometimes happen that, in some apple steam moisture escapes through the steam valve. This will vary by variety. My mother's tip: Place a clean cloth over the valve so it does not have the lid on the stove running.

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arrears
















Long threw nothing here, a lot of sessions in the meantime it was: D
Here are a few examples;>