Blood & Potatoes – Blut & Kartoffeln

There are happy days in my kitchen and there are less happy ones. Today was definitely one of the latter! For testing a NYBakers' recipe I decided to use the mandolin my husband bought a while ago. Usually I take the box grater. But having to grate a lot of potatoes I didn't listen to … Continue reading Blood & Potatoes – Blut & Kartoffeln →

Little Kitchen of Horrors or Tentacles Takeover – Die kleine Horrorkueche oder Der Angriff der Tentakeln

On Tuesday a horror scenario unfolded in my Bar Harbor kitchen. Preparing my breads for Wednesday's sale I made the fatal decision to give my doughs the stretch-and-fold treatment instead of just leaving them to the mixer. I had no idea what dark forces I unleashed!Mixing together the elegantly pale Pain de Campagne and it's … Continue reading Little Kitchen of Horrors or Tentacles Takeover – Die kleine Horrorkueche oder Der Angriff der Tentakeln →

SAATKORN – MANY SEED BREAD WITH YEAST

SOAKER170 g whole wheat flour57 g rye flour7 g flaxseeds4 g salt170 g waterFINAL DOUGHall soaker142 g water, more for adjustment 6 g instant yeast227 g bread flour57 g whole wheat flour56 g sesame seeds56 g sunflower seeds, toasted56 g pumpkin seeds, toasted5 g salt19 g honeyegg wash6 g sesame seeds, for toppingDAY 1In the … Continue reading SAATKORN – MANY SEED BREAD WITH YEAST →

German Many Seed Bread – Deutsches Mehrkornbrot

Peter Reinhart's "German Many Seed Bread" with its abundance of pumpkin-, sunflower-, flax- and sesame seeds is the right loaf for "granolas", but will also satisfy people whose daily footwear doesn't start with a "B" and ends with "ck". The original version of this recipe from "Whole Grain Breads" is too sweet for my taste … Continue reading German Many Seed Bread – Deutsches Mehrkornbrot →

RASPBERRY CHEESECAKE (deutsch)

Nimm das Limoncello Cheesecake Rezept mit folgenden Aenderungen:Fuer den Tortenboden:Nimm Vollkorn-Leibniz (oder aehnliche Kekse)Fuer die Fuellung:Anstatt Saurer Sahne: nimm 300 g Himbeeren, puerrierterhoehe die Zuckermenge auf 200 g lass die Zitronenschale weganstelle von Limoncello: nimm Creme de Cassis

RASPBERRY CHEESECAKE

Take Limoncello Cheesecake recipe with following changes:For the crust: Use Graham crackersFor the filling: Instead of sour cream: use 300 g raspberry pureeinstead of 150 g sugar, use 200 g sugarleave off lemon zestinstead of Limoncello, use Creme de Cassis

Liquors and Sneakers – Sprituosen und Turnschuhe

I always have a great variety of liquors in my house. There are some beers I like to drink, some wines I keep mostly for dinner parties (Richard being one of those unlucky individuals who get headaches from even small amounts of alcohol), and numerous bottles of liqueurs, sherry, brandy, vodka etc. to add the … Continue reading Liquors and Sneakers – Sprituosen und Turnschuhe →

LIMONCELLO CHEESECAKE (deutsch)

TORTENBODEN:227 g Braune Kuchen (Pfefferkuchen oder andere Kekse)13 g/1 EL Zucker100 g Butter, geschmolzenFUELLUNG:680 g Philadelphia, zimmerwarm (3 Pck.) 173 g Saure Sahne, zimmerwarm15 g/2 EL Weizenmehl Typ 4051 Prise Salz150 g Zucker1 EL Vanille-Extrakt oder 1 Pck. Vanillezucker2 EL abgeriebene Zitronenschale (2 Zitronen)3 EL Limoncello Zitronenliqueur4 gr. Eier, zimmerwarmZUBEREITUNG:Ofen auf 190 C vorheizen. Kekse … Continue reading LIMONCELLO CHEESECAKE (deutsch) →

LIMONCELLO CHEESECAKE

CRUST:227 g/8 oz Gingersnap cookies (or other cookies) 13 g/1 tbsp. sugar100 g/7 tbsp. unsalted butter, meltedFILLING:680 g/24 oz cream cheese, at room temperature (3 packages)173 g/3/4 cup sour cream, at room temperature 15 g/2 tbsp. all-purpose flour 1 pinch salt150 g/3/4 cup sugar 1 tbsp. vanilla extract 2 tbsp. lemon zest, grated (2 lemons) … Continue reading LIMONCELLO CHEESECAKE →