Sunday, May 29, 2011

I like it, I like it not, I like it, I like it not....

K. said "Tastes good to me!"
I said "Uuhhhhh the rhubarb is super sour! Less would be better"
M. said "Nooo! More would be even better!"
Well, I guess it's up to you to bake this cake and see what you think! In any case, we all had a lovely time, somewhere in the countryside around Berlin, sitting, chatting, eating cake and enjoying each others company underneath the old apple trees of a friend's garden!

copyright of all photos j. 

Marzipan- rhubarb cake 

500 gr of rhubarb
125 gr of butter
100 gr of frozen marzipan
115 gr of sugar
1 sachet of vanilla sugar
zests of one organic lemon
3 eggs
200 gr of flour
3 spoons of baking powder

Place the marzipan in the freezer. Take out the eggs and the butter, you want them to have room temperature. Once the butter is soft, grate the frozen marzipan (that's why advice you to put it in the freezer, it grates so much easier that way). Preheat the oven at 160 °C. Cut the rhubarb into 2 cm long sticks, it is not necessary to peel the rhubarb first. Now, add the sugar and the vanilla sugar to the butter-marzipan mix. Then, add one egg after the other. Finally, add the lemon zests, the flour and the baking powder. Smear the dough into a baking pan (26 cm diameter), then stick the rhubarb pieces into the dough, but don't stink them in too deep, because the dough will rise around them. Bake for about 40-45 minutes and decorate with confectioner's sugar!

Sunday, May 22, 2011

Squirrel cake

Sometimes, I tend to be very animalistic. Especially when it comes to stockpiling things. Last summer, I was so sad to see apricot season slowly fade, because, man, were those apricots sweet and juicy! So, what to do about it? A foodie's solution goes like this: you buy an extra kilo and put them in the freezer. My only problem is that I never find the right moment to eat such stockpiled delicacies. Whenever I want to make something with them, I realize that once I use them, they will be gone, so of course, I keep them for an even better occasion...On Saturday, I went to the market, and guess what I saw there: this season's first apricots! Which was when I thought ohmygodohmygod, I still have a kilo of apricots in my freeeeeezer! Like a stupid squirrel, I first postpone the use of my stocks and then I forget about them entirely.
So I went home, made this cake, and felt happy. End of the story.

copyrigth of all photos j.
Squirrel cake

2 sheets of puff pastry
1 egg
150 gr of sour cream, or crème fraiche 
1 sachet of vanilla sugar
1 tbs of sugar
3 apricots (frozen or fresh)

Defrost the puff pastry and the apricots. Preheat the oven at 200 ° C. Place the puff pastry in a 20 cm diameter baking pan. In a small bowl, mix the egg, the sour cream, the vanilla sugar and the sugar. Pour the mixture on top of the puff pastry and add the apricots on top. Bake for about 20-30 minutes. Serves 2-3 people. This recipe also works very well with other fruits, apples, pears, cherries, plums, you name them. It is also a quick and dirty solution if you are in desperate need of a cake, since basically, you should find all the ingredients in your kitchen.

Sunday, May 15, 2011

Smoothie- the red one

Since I started this blog with a smoothie recipe a little more than a year ago, I might as well begin my second year of food blogging with another smoothie recipe. For me, there are three smoothie seasons througout the year. There is summer with nectarine smoothies. Then, there is winter with pear smoothies, and then there is the season where I am sick and tired of pear smoothies but nectarine season has not yet begun. That's when I have frozen raspberry smoothies!

copyrigth of all photos j.

Frozen raspberrie smoothie

3 tbs of frozen raspberries
1 banana
200 ml of orange juice
4 tbs of yoghurt

Put all the ingredients into a blender, blend for 30 seconds. Pour into a glass and enjoy this ice cold breakfast treat!

Sunday, May 8, 2011

One year

One year of food blogging. One year of great recipes, photo sessions and bulks of cookies that had to be devoured. Here is an assortment of my favorite photos from my first year of food blogging. Click on each picture to get to the recipe. Which one is your favorite photo/recipe?

Sunday, May 1, 2011

Weird things my sister does

1. My dishes when she is in Berlin. I have breakfast, leave the apartment, she comes over to my place during the day, does all the dishes, and leaves again. Like an elf that goes unseen.
2. Comparing songs. No matter which song, she will know another one which has the same bridge, sounds exactly like, or reminds her very strongly of song X.
3. Travel everywhere by train. No, really. Everywhere. Even if it means a 41 hour train ride.Only very laid-back people do that.

I feel guilty for fact number one. I mean, what a luxury. So, to make up for it, I made her a snack for her last train ride. That 41 hour long one. It was only possible because she had to change trains in Berlin, and so we met up at the station and I handed her some Schinkenhörnchen, which a couple of hours later, she gladly bit into while the Eastern European Steppe was slowly passing by outside the train window. Schinkenhörnchen are croissants filled with swiss cheese and ham and are one of the most traditional German picknick and travel snacks. They taste great during train rides, but also on a picknick blanket at your local park!

copyright of all photos j.


4 sheets of frozen puff pastry sheets
4 slices of ham, cut into small pieces
swiss cheese
1 egg yoke
3 spoons of milk

Defrost the puff pastry. Preheat the oven at 180°C. Place equal amounts of ham and swiss cheese on each puff pastry sheet. Close them and make sure that the edges are thoroughly closed. I sometimes use a fork to tightly squeeze the two parts together. Mix the egg yoke and the milk and dab each puff pastry pocket with the egg-n-milk mix. Put the 4 Schinkenhörnchen on a baking sheet and put them in the oven for about 20 minutes. 4 Schinkenhörnchen will make a great dinner for two, or a wonderful snack for one person during a 20 hour train ride!