Kategorie: "In English"
Walnut Scallion Bread (Amy Scherber)
By Claudia on Jan 21, 2007 | In Brot & Brötchen, Partyfood, In English, Hefeteig | 4 feedbacks »
Ein grandioses Brot, das ich im Buch "Amy's Bread" gefunden habe. Hätte nie gedacht, dass die Kombination von Frühlingszwiebeln (erste Gedanke: im Brot??) und Walnüssen so lecker schmeckt. Ein tolles Party-Brot, das jede Suppe adelt und sicher auch super zu einem Caesar's Salad passt.
Scott from Real Epicurean is hosting weekend herb blogging this week. My herb - scallions - seems to have vanished. You hardly see it in the walnut scallion bread I found in Amy Scherber's book "Amy's Bread".
Chocolate Honey Caramels (SHF # 27)
By Claudia on Jan 20, 2007 | In Süßes, In English | 7 feedbacks »
"Chocolate by brand" is the theme of Sugar High Friday, Volume 27, chosen by David Lebovitz, the chocolate patissier and host of the event himself. I chose chocolate honey caramels from Trish Deseine's book "Caramel".
Scallops with rosemary in prosciutto
By Claudia on Jan 13, 2007 | In To die for, Fool for photos, Fisch & Meeresfrüchte, In English | 2 feedbacks »
"Coffee and Cornbread" is hosting this week's Weekend Herb Blogging. I have never participated in this event because I didn't find a recipe in time where herbs play dominant role. When I run over the pages of "Gordon Ramsay makes it easy" I knew immediately that scallops with rosemary would fit perfectly for this event.
The recipe asked for monkfish which I couldn't get. Even if wolffish is a completely different sort of fish I chose it. I have some frozen fillets in my icebox.
Sugar High Friday #25: Chocolate Truffles with Grappa
By Claudia on Nov 24, 2006 | In Süßes, In English | 6 feedbacks »
Johanna from the passionate cook is hosting this month's Sugar High Friday. As she loves chocolate truffles (who doesn't?) she asked us to make our own truffles. I chose dark chocolate truffles with grappa coated with white chocolate.
I bought two layers of hollow chocolate balls. The filling was made of heavy cream, chocolate (dark Valrhona chocolate 70%) and butter. To give the truffles more flavour I added grappa.
SHF No. 22 - Can you can? Raspberry and Blackberry Jelly
By Claudia on Aug 26, 2006 | In Ans Eingemachte, In English | 1 feedback »
I'm always late for taking part in food blog events. But this time I reserved a whole day for Sugar High Friday, initiated by Jennifer from The Domestic Goddess. This month's edition is hosted by Nicky and Oliver from Delicious Days in Munich. "Can you can?" A brill?ant question and time to think about preserving the summer.
Raspberry season is over here in the north of Germany and I was so sorry to have eaten all the fresh raspberries I bought. They were so tasty and juicy! So I decided to cheat a little. I bought 2 kilos of frozen raspberries and put them into the juicer extractor. I got about 1,2 l pure juice. Half of the juice is bottled for the winter and will provide a little summer feeling when transformed into red fruit jelly, known in Germany as "Rote Gr?tze".
With the remaining juice I prepared raspberry jelly. Pure rasberry jelly with no exotic combination of flavours. No experiments, just jelly I knew from my great-aunts when I was a child. Both had gardens and a lot of raspberries each summer.