Kategorie: In English

Walnut Scallion Bread (Amy Scherber)

Walnut Scallion Bread nach Amy ScherberEin 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".

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  • Chocolate Honey Caramels (SHF # 27)

    Chocolate Honey Caramels"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".

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  • Scallops with rosemary in prosciutto

    Scallops with rosemary"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.

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  • Sugar High Friday #25: Chocolate Truffles with Grappa

    Chocolate Truffles with GrappaJohanna 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.

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  • SHF No. 22 - Can you can? Raspberry and Blackberry Jelly

    raspberry jellyI'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.

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