Monday, August 29, 2011

It's oh so quiet...

...shhhhh! This blog is temporarily hibernating! I will be offline and kitchenless for a couple of weeks, which is why I won't be able to blog during that time. There will be a few timed posts here and there, so don't forget me all together. Real recipe blogging will continue in October!
There will be a new modem! A new kitchen! A gas stove (did you hear the tremble of fear in my voice when I said gas stove??)! A bundle of hand-picked bourbon vanilla personally delivered to my front door! 
If those aren't things to look forward to, my dear reader, then I don't know what....

Until then: Go have Ice Cream! Preferably at Hokey Pokey, Stargader Str. 73, Berlin, Germany. I can't say much about their 15 flavors, because so far, I have only eaten the grapefruit sorbet. All the 25 times I went there that is. Call me boring, if you wish, but whatever you do, eat ice cream there!

 copyrigth of the photo j.

Sunday, August 14, 2011

Redcurrant strudel

I still had some redcurrants left from when I made these tasty red currant muffins. I never get why they don't sell them in smaller quantities. I always put what's left into the freezer where they keep nice for a very long time. Since this weekend was another one of those rainy grey summer weekends (whatever happened to the Berlin summer??), I decided to use them in what for me actually is a winter dish: strudel. Strudel in my brain is linked to skiing which is linked to winter, duh. 
But it also works quite well to get you through a grey and rainy august-day. Now, some people are really ambitious and make their own strudel-dough (which, apparently should be so thin that you could read a newspaper through one the sheets). I on the other hand am one lazy ass, and instead go to a local turkish supermarket to buy filo or yufka dough. 

copyright of all photos j. 


Topfen-Strudel with redcurrants

60 gr of sugar
1 sachet of vanilla sugar
250 gr of curd cheese
2 eggs
1 tbs of rum or kirsch
melted butter
redcurrant
filo or yufka dough

Preheat the oven at 220 °C. Separate the eggs and beat the egg whites. In a seond bowl, mix the egg yokes, the curd cheese, the sugar, the vanilla sugar and the rum or kirsch. 
Now, take a filo or yufka sheet, place it on a baking pan and smear it with melted butter, add another sheet, smear that one with butter, etc. until you have about 5-8 layers, depending on how much dough you want. Now, mix the egg whites with the curd-mix, so that you get a really fluffy curd filling. It will be somewhat runny, but not too much. Place the mix in the middle of the dough sheets and sprinkle the redcurrants on top. Now, fold up the sides of the dough and close all the cornes. Smear the whole package with butter. If the strudel opens at some parts, it doesn't really matter. You can make several in a pan as in the picture above or just bake one single strudel on a larger baking sheet. Bake for about 35-40 minutes, until the dough is golden brown. Sprinkle it with confectioner's sugar right before serving!

Sunday, August 7, 2011

freckled-fruit-confiture

Most of the fruit of this week's recipe comes straight out ouf paradise. Which in my case translates into my parent's lush garden. It's wild and savage and not neatly trimmed and the artificially created pond by now looks like it has been there for more than a century. There is lots of trees, and the plum trees are turned into the best plum cake by my mother. The mirabelle tree sits right next to the pond, so sometimes, the ripe fruit take a plunge. 
My Dad shook the tree and me and my Mom picked up the ripe fruit. Back in Berlin, I decided to turn the mirabelles into jam. Since I had some very ripe apricots left, I decided that this would become a freckled-fruit-confiture: don't you just love the red freckles that the sun paints onto mirabelles and apricots alike?
And just in case you were wondering: No, I don't bake my own croissants. I am lazy, plus the bakery right down the street sells fantastic ones. 





   copyright of all photos j.

 freckled-fruit-confiture

400 gr of mirabelles
2 ripe apricots
250 gr of preserving sugar
5 tsp of amaretto
juice of one lime 
juice of one lemon

Remove the cores of the mirabelles. No fun work, I know, but worth the result. Remove the core of the apricots and cut them into small pieces. Add the sugar, the juice and the amaretto. Bring to a boil. Boil for about 3-5 minutes while constantly stirring. Fill the hot jam into thoroughly cleansed glass jars, and close  them immediatley. Makes three small glasses. 
By the way: I wanted to add amaretto, but wasn't sure how much is appropriate so I checked other recipes online. Some suggested 2 tsp for 1 kg of fruit. I added a lot more and you still can't taste any (which is fine, because I actually just wanted to use it as a flavor potentiator).