Sunday, March 27, 2011

Self-punishment

I will not procrastinate writing blog entries in the future.
I will not procrastinate writing blog entries in the future.
I will not procrastinate writing blog entries in the future.
I will not procrastinate writing blog entries in the future.
I will not procrastinate writing blog entries in the future.
I will not procrastinate writing blog entries in the future.
I will not procrastinate writing blog entries in the future.
I will not procrastinate writing blog entries in the future.
I will not procrastinate writing blog entries in the future.
I will not procrastinate writing blog entries in the future.

That said, let's see how I will be doing next Sunday...
Bets will be accepted in the commentaries.

Sunday, March 20, 2011

Happy birthday, D. and thanks for your breakfast-casserole recipe!

Last weekend's wedding was really sweet! We had such a great time in Austria, surrounded by family members who are as crazy about good food as I am. And the food. We ate all day long. I am not kidding. All. Day. Long. The feast took place at a family-owned traditional Austrian restaurant, and the veal they served came from their own farm where the animals are fed with alpine hay. Can you say tender???
And the partying continues! Next week, we will celebrate my former host mom's birthday, hooooraaaay! Unfortunatley, I can't jump the next plane to the US, but I will be thinking about her all day long! To do her honor, this week's recipe is a dish I learned from her. She does the best spinach-cheese balls in the world and makes absolutely great mango salsa to go with fish, but her breakfast casserole blew my mind. So simple, so smart, so convenient, so tasty!  I love it, because you prepare it the night before, just add the cheese in the morning and throw it into the oven the next morning. Great for people who are grumpy in the morning and don't want to fiddle with preparing breakfast and superb if you want to have friends over for brunch!




copyright of all photos j.

Breakfast casserole

1 egg per person
50 gr of ham per person
30 ml of milk or cream per person
one slice of toast per person or old bread
swiss cheese
salt
pepper

In the evening, cut the bread  and the ham into dices. Mix the milk (or cream) with the egg and season with salt and pepper. Spread the bread into a casserole and pour the egg-milk-mix on top. Put the casserole into the fridge and let the bread soak over night. The next morning, preheat the oven to 180 °C. Take the casserole out of the fridge and sprinkle with swiss cheese. Let the casserole bake in the oven for about 20 minutes, until the egg has set. Hearty, tasty, simply great!

Sunday, March 13, 2011

Something borrowed, something blue...

Heute bleibt die Küche kalt, wir gehn' in den Wienerwald! Well, almost. I will be gone for a lovely family wedding in Austria where there willl be plenty of delicious food. Sorry for making you jealous. In the meantime, to keep you all happy, I borrowed a lovely picture my Dad sent me last week - he passed by a snow-covered picnic table, thought of me and my blog and set the table ready for a nice picnic! The snow looks sort of blue, so phew, we just saved that marriage from bad luck!

copyrigth of the photo J.'s Dad

Come back next week for a recipe, hopefully one to your liking!

Sunday, March 6, 2011

A vegan cake??

I don't want to sound arrogant, but rumor has it, I was born with a brain. A pretty useful one. Sometimes, I have my moments though, when the pendulum of smartness swings back into the very dark and far away corner of my brain. That's exactly what happened when I made this cake. I had found the recipe already some time ago, and last weekend felt absolutely the right time to finally bake it. So, already on Friday, I was thinking to myself 'I can't believe I am baking a vegan cake! Me, the lover of a decent medium-rare filet! Me, the person who loves food so much she would never have her diet restricted to only some foods!'. Yep, that's what it sounds like when I talk to myself in my brain. 
Anyway, I had the plan, I made a shopping list, and I went shopping at the market. I asked for butter, I asked for chocolate and I asked for eggs.
That was Friday. Saturday, I got up and was thinking 'So this is the day I am baking a vegan cake?? Wild! Crazy!'. I got up, took the butter out of the fridge, took the eggs out of the fridge so that they would be at room-temperture. No suspicion on my side yet. Honestly, it took me until the cracking of the eggs that I realized that I was not baking a vegan cake, but a gluten free cake! Dark and far away side of my brain that is...definitely.
Luckily, I am a person who enjoys a good laugh so I actually like the pendulum to swing into that dark corner every now and then - I am always one laugh richer afterwards!
The cake itself is a true revelation, so moist and perfect, I will never make chocolate cake with flour again. In fact, I think this cake is the best thing you can do with a bag of finely ground almonds.






copyrigth of all photos j. 


The so-not-vegan-but-gluten-free chocolate cake

200 g butter
200 g dark or semidark chocolate 
200 g ground almonds
4 eggs
1 bag of vanilla sugar
200 g sugar
3 teaspoons baking powder
a pinch of salt
 
Preheat the oven to 180 °C. In a bain-marie, melt the butter with the chocolate until well combined. Roast the ground almonds in a pan. That might take a while, but once they are a little brown, pay close attention, because they easily get burned as well. Beat the eggs, the sugar, the vanilla sugar and the pinch of salt, then carefully add the almond-flour and the baking powder. Pour into a 26 cm spring pan and bake for about 35-40 minutes, or until a knife stuck into the cake comes out clean. It's an easy-peasy cake, I promise!

Now set the table with some flowers, cause they make you happy, cut off a big slice, sprinkle with some confectioner's sugar and digg into the cake!

I found the recipe 'in the rockies'!