Hazelnootbrownie Halloweenstyle ….

For the work of the critter, I've uploaded a brownie again today, and in order to remain in the atmosphere I him adorned with Halloween decorations ….The recipe can be found here.

Tasty!

Gratin Dauphinois

Our dinner consisted of ham geb raadje, with stewed beans, mushrooms cream sauce and gratin.
The recipe of the mushrooms cream sauce I after this recipe.
Here is the recipe of the gratin.
Ingredients
500 gr potatoes into thin sliced (not washing and drying not!)
150 ml whole milk
150 ml cream
Salt, pepper, nutmeg, garlic herbs
Method of preparation
Preheat The oven to 180 degrees.
The milk together with the cream and the herbal heat up to boiling point.
In a greased oven dish do the potato rounds and the cream mixture casting.
Fifty minutes let Bake until potatoes are tender.

Tasty!

Gehaktbroodje with tomato sauce

Today a recipe of the son, 'n gehaktbroodje with tomato sauce.
I had a bigger gehaktbroodje created, because they also agree that like to eat cold.
Gehaktbroodje
Ingredients
1 kg mixed minced
2 eggs
Breadcrumbs
Salt, pepper and nutmeg
Method of preparation
Preheat The oven to 180 ?.
Mix All ingredients well.
In a refractory greased dish do and show a small hour let bake in the oven.
Tomato sauce
Ingredients
1 cardboard peeled tomatoes
1 onion chopped
Half board water
1 cube italiano broth of Knorr
1 tsp sugar
2 tbsp tomato ketchup
Method of preparation
The chopped onion in the olive oil together with one el oregano and garlic powder stew.When the onion is soft, add the cardboard peeled tomatoes and fill half the kartonneke with water and add you as well.
The stock cube would do, good seasoning with salt and pepper.
Add The ketchup and the sugar and possibly a little oregano.
a Twenty-minute let simmer.Further trials and possibly even with herbs.

Tasty!

Pasta with a spicy tomato cream sauce

Today a quick vegetarian gerechtje.  I was a little tired after the work week and so a quickie today ….Tomorrow will be allright and I've been a whole week meaning in baking ….So there is also something of ...
Ingredients
1 cardboard sieved tomatoes
1 small kartonnetje room
Garlic herb
Parsley
Spicy paprika powder
Cayenne pepper
Pepper
Salt
Dried Chile-herbs
Method of preparation
The sieved tomatoes in a pan together with the cream and spices.Good herbs, it may be a very spicy sauce.
And well let down.
Of the males had I still Bacon baked for separately below, and mushrooms, I had the natural version

Tasty!

Caramel Short Bread with nuts (tastes like Snickers!!!)

Today I again made such a Caramel Short Bread.What I've done is different now by the caramel 200 gr unsalted peanuts mixing.
Was a good, tastes like snickers-joyful I find …
The recipe can be found here.
If the caramel is ready, you take the Pan from the fire and then stir the unsalted nuts by.

Tasty!

Vegetarian Dish of potatoes and Zucchini

Today a vegetarian dish.Well and good, it is therefore a staying power. You can perfectly do for tilllate.com minced in not vegetarian version.
Ingredients
3 large potatoes, cut into thin slices
1 Zucchini, cut in thin slices
Olive oil
Garlic oil
Pepper and salt
Oregano
30 gr butter
30 gr flour
1 stock cube
300 ml milk
Pepper, salt and little nutmeg
Method of preparation
Preheat The oven to 200 °.
The thinly sliced potatoes in a low oven dish do well and mix well with a little olive oil, garlic oil, salt, pepper, oregano and garlic powder.
In the oven and roast until lightly browned.
Meanwhile in a grilpan what oil heating and the courgetten grilling, little seasoning with salt and pepper and let drain on a piece of paper towel.
Then get the white sauce.
Butter and flour melt and good agitate to show a pretty slick roux.
Add The milk, as well as the stock cube.
Let boil down until you get a beautiful bound sauce.
With herbs with salt and pepper and nutmeg to taste.
In the meantime also the potatoes until tender.
In a North Sea-a layer of potatoes, then a layer of courgettes, then a layer of potatoes and then the last layer of courgettes.
Distribute, On the sauce and a half hour in the oven, until the sauce has a nice tan.

Tasty!

Sugarloaf

Today even a sugar bread trying to make.The Critter's of tasted and has fully approved.
This remains so in …
Not so hard to prepare heeeeel, but many of the ingredients.
Ingredients
7 gr salt
500 gr white patent flower
9 gr dried yeast
150 ml water
2 eggs
30 gr of butter (melted)
3 tbsp honey
2 tbsp milk powder

180 gr sugar pearls
1 tsp cinnamon
Method of preparation
The first eight ingredients in the order in which they are written in the kitchen robot do.
This ten minutes allow to kneading, preferably a little longer.(I've panned the 15 minutes).
a bowl of grease and paste do (even turn around so that each side of the dough is covered with what fat).
Hedged on a warm place for at least a hour.
After this hour mix your sugar pearls with the cinnamon.
The dough well elsewhere and then the sugar pearls with cinnamon underneath kneading.
Take your time to do this.In the beginning, it seems like if you not only get beautiful mixed with patience will though.
This dough you bring about in a greased bread look and let you get at least two hours.
Meanwhile, the oven preheating on 180 degrees.
40 minutes to bake.

Tasty!

Lasagne …. mmmmmmm

Today we have got es Lasagne eaten, do we still according to the same recipe, for yourselves, why change something that is good in taste ….
Ingredients
2 onions cut up
2 carrots cut up
100 g Diced Bacon
2 kl oregano
1 tbsp olive oil
2 garlic cloves
500 g minced beef
2 cans peeled tomatoes
1 can of water
2 stock cubes
20 gr Basil
Pepper and salt
500 gr fresh lasagnevellen (of the brand Rana)
500 ml cream
150 gr grated Mozzarella
100 gr gratin cheese
Method of preparation
Heat The olive oil in a large saucepan and add the spekblojes along with the oregano bake, until the bacon is light brown.Hereinafter referred to as the onions and carrots add and soft.Hereinafter referred to as add the minced and loose let bake.Then add the peeled tomatoes and the can of water.You retrieve the stalks of the basil leaves and snippert Estate this delicately and adds them to the mix, along with the bouillon cubes.
This leaves you 'n hour simmer on a low fire.
Then you can finish the sauce.You add 50 gr chopped Mozzarella to it and the finely chopped Basil.Trials to taste and possibly in seasoning with salt and pepper.
Little to cool and then you can compile the lasagna.
You start off in a big oven dish with a layer of sauce and do you do then the lasagnevellen.To this end, then a layer of cream with good some grated mozzarella cheese.Then a layer of paste, sauce, paste, cream, etc…., as the final finish with a layer of sauce which you then the gratin cheese does.
40 minutes baking in a oven at 200 °.

Tasty

Pasta with a spicy tomato cream sauce

Today a quick vegetarian gerechtje.
I was a little tired after the work week and so a quickie today ….Tomorrow will be allright and I've been a whole week meaning in baking ….So there is also something of ...
Ingredients
1 cardboard sieved tomatoes
1 small kartonnetje room
Garlic herb
Parsley
Spicy paprika powder
Cayenne pepper
Pepper
Salt
Dried Chile-herbs
Method of preparation
The sieved tomatoes in a pan together with the cream and spices.Good herbs, it may be a very spicy sauce.
And well let down.
Of the males had I still Bacon baked for separately below, and mushrooms, I had the natural version

Tasty!

Ikea Balls (köttbullar) with cream sauce

6 October 2010 at the latest, The Witches keteltje

Hmz'm almost ashamed to post it, eating such a lazy and sauce from a bag, which is a rare thing here… heeeeeeeeeeel maarja, it had to be quick, after work I had to directly to Caroline for my nails and I was only around zevenen at home.
So ….
Ingredients
Freezing balls of the IKEA
1 bag of dried cream sauce Ikea
280 ml water
80 ml cream
To the consumer on preparation/cooking
The balls opbakken in some butter.
Let it boil the water, cream and dried sauce add, let Cook for three minutes and stir well and eat but in the meantime ….
And frankly, it tasted really ….

Tasty!

Pasta with Bacon and Leek

My men had today the surplus of the Boomstammetjes that the son had made last week, along with baked potatoes, braised beans and spinach cream.
Brrrrrrr nothing for me, so for me next gerechtje, a pasta with quick cream and speksaus.
Ingredients
1 shallot cut up
100 g Diced Bacon
A knob of butter
2 leeks cut up
little water
200 ml cream
200 ml whole milk
Chicken broth (I use this by Piet Huysentruyt)
Dolce Vita herb (Piet Huysentruyt)
Pepper and salt
75 Gr. Mozzarella
250 gr Pasta
Method of preparation
Plenty of water to boil the pasta cooking.Salt and a little olive oil in the water.
While this happens, you can make the sauce.
The shallot and the bacon stew in the butter until the bacon is starting to get color.
Add The finely chopped leeks and stewing until he al dente.
Add A little water and what kippebouillon.
Add The cream and milk and let boil down.
What with herbs with Dolce Vita herbs and pepper and salt.
Of the fire, add the grated Mozzarella.
The pasta gaarkoken and mixing under the sauce.

Tasty!

Spanish North Sea-

4 October 2010

Now, I call it a Spanish North, but it's just a samenraapseltje of ingredients which I have had in the fridge, and it is kind of a tasty dish become actually.
First meat for the bottom layer:
Ingredients:
1 large carrot cut into small pieces
1 large onion cut into small pieces
1 red bell pepper cut into small pieces
2 garlic cloves, crushed
300 g minced
Small can tomato paste
Thym
Cayenne pepper
Pepper
Salt
Milk
The consumer on preparation/cooking methods:
The finely cut up vegetables stew in a little olive oil, if they are starting to be soft, add the look and the minced meat and FRY you loose.
It is no longer pink.
To add the can of tomato paste, together with the herbs.This you need to do, above all, to taste, we quite spicy food, this is why I here deliberately not.
Then, add the milk until you actually a beautiful bound sauce (see picture below – first layer of the oven dish)

The Witches keteltje

You make a layer of mashed potatoes and the puree do you are well aware of what is grated mozzarella
The recipe for perfect puree can be found here.
Preheat the oven to 180 °.And then you set the oven dish in the oven for a twenty minutes.
Photo of the Court of first instance for the furnace is set:

The Witches keteltje

And then the image as the dish out the kiln, ….good!

The Witches keteltje

Carrot mash with fried Bacon

Today real boerenkost here… carrot mash with fried bacon …. The recipe for the carrot mash can be found here.I had this time no parsley in done.

Tasty!

Chicken with a Dragon cream sauce

5 October 2010 at the latest, The Witches keteltje

Dragon is one of the favourite herbs of the little guy, which is why this stoofseltje.
And it was delicious!Very easy to make!
Ingredients
1 large double chicken fillet cut into pieces
A knob of butter and dash of olive oil
Pepper and salt
2 shallots that are finely cut up
2 kl knoflookpuree
Dash of white wine
Half a teaspoon of chicken broth Piet Huysentruyt
Small box room
3 tbsp finely chopped fresh tarragon
To the consumer on preparation/cooking
The oil and melt the butter in a pan and the beautiful Brown Chicken Bake, seasoning with salt and pepper.
If the chicken is beautiful Brown, add the shallots and the knoflookpuree.
Just let meebakken and a good dash of white wine.
Let Cook for This as well and let boil down.
If there is still some moisture inside los the chicken broth and add the game room.
Let the sauce boil down.
Tests and see if you still need to herbs.
Add the Dragon and like soaking.

Tasty!

Vegetarian Dish of potatoes and Zucchini

Today a vegetarian dish.Well and good, it is therefore a staying power.
You can perfectly do for tilllate.com minced in not vegetarian version.
Ingredients
3 large potatoes, cut into thin slices
1 Zucchini, cut in thin slices
Olive oil
Garlic oil
Pepper and salt
Oregano
30 gr butter
30 gr flour
1 stock cube
300 ml milk
Pepper, salt and little nutmeg
Method of preparation
Preheat The oven to 200 ?.
The thinly sliced potatoes in a low oven dish do well and mix well with a little olive oil, garlic oil, salt, pepper, oregano and garlic powder.
In the oven and roast until lightly browned.
Meanwhile in a grilpan what oil heating and the courgetten grilling, little seasoning with salt and pepper and let drain on a piece of paper towel.
Then get the white sauce.
Butter and flour melt and good agitate to show a pretty slick roux.
Add The milk, as well as the stock cube.
Let boil down until you get a beautiful bound sauce.
With herbs with salt and pepper and nutmeg to taste.
In the meantime also the potatoes until tender.
In a North Sea-a layer of potatoes, then a layer of courgettes, then a layer of potatoes and then the last layer of courgettes.
Distribute, On the sauce and a half hour in the oven, until the sauce has a nice tan.

Tasty!

Ikea Balls (köttbullar) with cream sauce

Hmz'm almost ashamed to post it, such a lazy eating and sauce from a bag, which is a rare thing here… heeeeeeeeeeel maarja, it had to be quick, after work I had to immediately by going to Caroline for my nails and I was only around zevenen home.
So ….
Ingredients
Freezing balls of the Ikea
1 bag of dried cream sauce from IKEA
280 ml water
80 ml cream
Method of preparation
The balls opbakken in some butter.
The water boil, add cream and dried sauce, let Cook for three minutes and stir well and eat but ... in the meantime.
And frankly, it tasted really ….

Tasty!

Zoonie's homemade worste rolls

3 October 2010 at the latest, The Witches keteltje

Of the minced meat had made what he so (see here for the recipe), he then worstenbroodjes.
And they were delicious!
Ingredients
8 slices of puff pastry, thawed
600 gr of the homemade chopped
1 beaten egg
To the consumer on preparation/cooking
Preheat the oven to 180 degrees.
The slices of puff pastry on the table and one from-end mould with egg yolk, about the width of a thumb.
On the other side put your latest than a roll of about 75 gr. minced
You roll the wheel so that the beautiful close on the side of the egg yolks.
Nice crushing them with a fork and fully mould with the beaten egg.
This repeat your eight times.
On a baking sheet a sheet of parchment paper and the worstenbroodjes.
About a twenty-five minutes baking in the hot oven.

Tasty!

Pasta with chicken and a Honey-Mosterdsausje

Today a quick pasta because I still go to the Zumba go for the first time.I have not eaten for I went …
It was a delicious sauce ...
Ingredients
1 double chicken breast
2 chopped leeks
1 chopped onion
300 ml cream
2 tbsp honey
2 tbsp mustard grains
Little vegetables broth of Piet Huysentruyt
Cayenne pepper
Pepper and salt
Method of preparation
Cut the chicken into small pieces and herb they pepper and salt and garlic powder.
Aanbakken in olive oil and butter until they are brown.
Then add the leeks and onions and soft.
Then the room would do, the honey, mustard and the vegetable stock.Let The sauce boil down.
Taste and season with cayenne pepper, salt and pepper.
We have eaten with a pasta.

Tasty!

Zoonie's homemade chopped!

The Witches keteltje

Zoonie today so scratch minced created and started of ordinary pieces of meat.
I am so proud of him, I have with no avail.He has only done it at all.a Primeurke so …
I have a meat grinder on my food processor, so was no problem.
And say now, it looks nice chopped Hey … a lot more expensive if it's your uittelt together, so you should not ask what was in plain minced is….nuja, it was very good and sure to be repeated.
Ingredients
750 gr fillet (which may occur due to set up a bit FAT)
750 gr nature Bacon (stripped of rind – you'll be able to watch to the slaughterer, questions)
Salt, pepper, nutmeg
And he just wanted to put the steak herbs that we have oil and still able to hold its own Vineagar. (aanradertje!)
Preparation way
The meat cut into small cubes of about 2 cm to 2 cm.
In my kitchen robot malertjes are two kinds of meat, one large and one fine.
Be the first to use the fine, and it causes the flesh without spices.
Not too much all of a sudden, piece for bits and good.
When you see all this you have done in the Bowl mix the herbs.You may really very good doorkruiden.Little tests won't hurt if you it is so fresh.So as not to economical.
This mix you than good by hand.
This mass do you do the meat grinder, but then by the fine malertje and then you get the result of above.a Delicious pure minced meat.The following are two hupdiggs which he made with it (think that he was only thirteen is!)

Lasagne …. mmmmmmm

Today we have got es Lasagne eaten, do we still according to the same recipe, for yourselves, why change something that is good in taste ….
Ingredients
2 onions cut up
2 carrots cut up
100 g Diced Bacon
2 kl oregano
1 tbsp olive oil
2 garlic cloves
500 g minced beef
2 cans peeled tomatoes
1 can of water
2 stock cubes
20 gr Basil
Pepper and salt
500 gr fresh lasagnevellen (of the brand Rana)
500 ml cream
150 gr grated Mozzarella
100 gr gratin cheese
Method of preparation
Heat The olive oil in a large saucepan and add the spekblojes along with the oregano bake, until the bacon is light brown.Hereinafter referred to as the onions and carrots add and soft.Hereinafter referred to as add the minced and loose let bake.Then add the peeled tomatoes and the can of water.You retrieve the stalks of the basil leaves and snippert Estate this delicately and adds them to the mix, along with the bouillon cubes.
This leaves you 'n hour simmer on a low fire.
Then you can finish the sauce.You add 50 gr chopped Mozzarella to it and the finely chopped Basil.Trials to taste and possibly in seasoning with salt and pepper.
Little to cool and then you can compile the lasagna.
You start off in a big oven dish with a layer of sauce and do you do then the lasagnevellen.To this end, then a layer of cream with good some grated mozzarella cheese.Then a layer of paste, sauce, paste, cream, etc…., as the final finish with a layer of sauce which you then the gratin cheese does.
40 minutes baking in a oven at 200 ?.

Tasty

Dinner at the mommy and Daddy

2 October 2010

Today, we are allowed to go eat at the mommy and Daddy.
What was on the menu: fries, pot roast, and then save.
For dessert, there was homemade Apple Pie (very nice!), vienetta ice cream, vanilla ice cream, fresh aardbeitjes.
We have delicious eaten!
And we are even wondering, tomorrow our little man for our cooking, he's going to make from scratch, then chopped worste boomstammetjes and sandwiches.
I will keep you posted!

Chile Con Carne

Today we have eaten chilli Con carne. Not one of my favourites but of d'n large Mr here. I've eaten but I have the red beans look fished ….really not my thing
Ingredients
1 large carrot cut into small pieces
1 green bell pepper cut into small pieces
1 large onion cut into small pieces
1 tbsp lookpuree
300 g mixed minced meat
1 box sieved tomatoes
Cumin powder
Chile powder
Spicy paprika powder
Pepper and salt
2 tbsp tomato ketchup
1 can of red beans, drained and rinsed
Method of preparation
In a pot a spoonful of olive oil to warm up and the carrot, peppers and onions are soft.
Add and let Lookpuree meebakken.
Add The minced and loose cans to the no longer pink.
The box add sifted tomatoes and a half glass of water.
Add Ketchup and herbs to taste.
I have deliberately not quantities put because kruiding quite personal, this dish we rather like spicy so there is a lot of paprika and chilli powder in detail.
Of the cumin not very much, but this gives there really a delicious flavor to it.
The sauce simmer about a hour and then you do the beans and a 15 minute on small fire let soaking.
We have eaten with rice.

Tasty!

Zoonie's homemade Boomstammetjes

3 October 2010 at the latest, The Witches keteltje

Of the rest of his minced boomstammetjes than he had created. And these were also very tasty.I think there's a goei kokje is born ....
Ingredients
900 gr homemade chopped
100 g gekooke ham in small chunks
100 gr grated mozzarella cheese
Dried parsley
Red Seasoned bread crumbs
To the consumer on preparation/cooking
The minced meat blend together with the grated mozzarella cheese and the finely chopped ham
Mix well.
The mass divided into ten equal particles.
Put your hand In rolls of forms and then take a good rubbing it across a cutting plant so you get a nice roll.
That repeat with each wheel.
Then each wheel in the breadcrumbs roles and the end into the parsley.
Bake in some butter and olive oil on a very low heat.
We have eaten with Provencal sauce and puree.

Tasty!

TSUKIMI dango

In Japan ??Tsukimi at the first full moon in the autumn, the Mid-Autumn Festival, celebrated. Literally means as much as "Moon show" TSUKIMI, sometimes Otsukimi, this really old tradition comes from the J?mon Zeit(1000-300_v._Chr.) TSUKIMI falls Festival every year to a different date because it depends on the lunar calendar, this year it was 22 September. This Japanese page, you can check when the Festival takes place next year.

The tradition of the TSUKIMI Festival is based, among other things that the autumn moon is considered the most beautiful. This is related to the positions of the planets and the Sun, during which the Moon is especially beautiful illuminated.There are some holidays associated with the Moon, these traditions were adopted from China, of the the the Moon Festival, also Mittherbstfest called.

Fixed components of TSUKIMI are a decoration made from Susuki Gras(Chinaschilff) and TSUKIMI dango. Lydia has written a very nice description, it has a very nice blog started namely since short, washi and silk:

"Outdoors (or at an open window) a table is situated in a place where you can see the full moon well." The table is covered with Tsukimidango, cooked vegetables and fruits. Added a vase with seven grasses of autumn.Some lawn is often gouged in a nearby park and to do so.It is drunk sake, admired the Moon and tries to make its beauty in words. It is played and the children get the story of the rabbit in the Moon (tsuki no Usagi) to listen up there to mochi must pounding rice as punishment for his cheek with a large wooden mallet.
"Tea ceremony, ikebana, shakuhachi flute play and live performances are very popular."

  On Lydia's blog you also learn for example: how a temari with very good instructions more about Japanese holidays and many from the area of traditional Japanese crafts. I Lydia in building a little helped, but only the technical, we managed it even fairly quickly. (puuuh, my luck…)

It is so special about TSUKIMI dango be piled on a small St?nder(Sanpo), then on the home altar to devote them the gods. You are served on skewers. Also sweet potatoes, chestnuts and Edamame beans be presented except dango. There are a number of dishes associated with the full moon, they are called ???? tsukimi ry?ri. Among the most famous besides TSUKIMI dango, TSUKIMI Soba and Udon: pasta in a hot broth into a raw egg beaten in that.The yolk represents the full moon.

Since I have no real Sanpo, my TSUKIMI dango would build on a similar small tray. On the pictures used but actually for the worship of ancestors, in August there is a holiday called the O-bon. This tablet is a set of tiny dishes, here some dishes are presented the ancestors are intended only for them that is, they are eaten just afterwards. I purchased this set on a Flohmartkt, it is very pretty and rather old but in really good condition, it is paint made of wood with a lacquer tree. The small dishes very intrigued me, is only a part of it on the image, it is a complete set for the "spirits".

Regards TSUKIMI dango, there is no "special" formula, they are like all other dango from rice flour made easy, but with the "housewives method", as I call them.
There are two other basic recipes for dango alongside the somewhat complicated recipe as Mitarashi dango. First, this here, it is easy: Reismehl(Joshinko) knead with water until a firm dough forms dango, boil in water - ready. This recipe is so easy that Pack indicates on the rice flour, often with small Bildern(siehe_unten), so that you can follow the instructions without Japanese knowledge.I personally like this dango variant, the rice balls have a pleasant, not as "gummige" texture.For this method of manufacture only the genuine suitable Joshin-ko, you should use but really just the original Mehlsorten.Is in the other rice flour from Thailand and China the taste, simply not true and no, I'm not hypersensitive, it's really true. Enough tests performed and again others asked the opinion.

The darker color of bottom dango is because gene may ko (natural flour), I've processed rice with my gene may gristmill to flour. I would have been longer some of my Wagashi ago Mehlsorten itself even Shiratama ko, which is very expensive. The advantage is, if you use a good rice, the taste is incredibly good, a big difference. Unfortunately the first attempt but also hasn't it here with the natural flour it was working as well. Personally, I'm friend, as no such great dango find it always strange that all want to make only dango

100 g rice flour Joshin-ko
approx. 80 ml Wasser(stilles)
Pinch of salt

The flour (and salt) in a bowl, after the water under kneading. The water please not at once pure spill, the amount of water can vary a little.That's really important water deal in small increments, otherwise the dough to liquid.Then knead a smooth dough with the softness of Earlap.The dough should be not sticky or wet, but also not tear when trying to create something out of it.When the right consistency is reached (that's fast), small ball shape and type in the boiling water.Once the dango on the surface swim, they are ready.
Remove the rice balls, short put off with cold water and drain.

You want to make TSUKIMI dango: rice ball on a tray can spread and dry completely.Usually this dango glue not so strong, so you need no strength, then stacked can be layered.After looking at the Moon , eaten the dango: with a little Anko, sesame paste or Mitarashi sauce.The dango taste best when you briefly grills them before eating, as in this recipe.To my knowledge, TSUKIMI dango mostly grilled and consumed with Mitarashi sauce.

Bon app?tit!

The white ceramic Bunny is a ?? Kogo, a small container for storage of incense, which is used in a tea ceremony.Kogo there in many forms, from wood or ceramic containers, they belong to traditional tea ceremony facilities.

Sauerkraut with Polish Sausage and ham baked

30 september 2010 The Witches keteltje

This afternoon I sent a email to the Critter and asked where he had to taste, and it was horror horror sauerkraut with ham baked and Polish sausage.
If there really is something that I do not swallow it is get sauerkraut.
So, I have a nice spring rolls with curry sauce eaten and for the rest I had prepared so the Sauerkraut.
Ingredients
1/2 kg of fresh sauerkraut
1 glass of water
1 glass of white wine
1 onion with three cloves in
Couple of juniper berries
1 pre-cooked ham baked
1 Polish sausage of about 300 gr
To the consumer on preparation/cooking
Thick In a pan with a little butter melt butter and the fresh sauerkraut do, along with a glass of water and a glass of white wine.
The onion with the cloves there enter the text as a whole.
The juniper berries below it.
To this end, you lay it ham baked and the Polish sausage and all this lets you about a forty-minute simmer until the ham baked doorwarm.
Serve with mashed potatoes and mustard.
The dwarf had the remnant kruidenpuree yesterday there eaten.
Give me but my spring rolls!

Tasty!

Redfish with Beurre blanc sauce and Kruidenpuree

29 september 2010

Today the little guy and I cooked together.
I have the kruidenpuree created and he the fish and the sauce.
The fish is just redfish baked in butter and olive oil and seasoned with salt and pepper.
Hereinafter referred to as I will give the recipes of the kruidenpuree and butter sauce.
Kruidenpuree
Ingredients
1 kg potatoes
100 g butter
50 cl milk
Salt, pepper and nutmeg
1 bussel ajuinepijpjes
2 Tbsp chopped parsley
2 Tbsp chopped chives
To the consumer on preparation/cooking
The onion into thin rings cutting pipes and stew in butter until they are soft.
The potatoes gaarkoken in salted water.
Pour into a colander and back in the cooking pot.
You make the milk and butter cut into small pieces and then you make with a pestle puree a soft mash.
Good at seasoning with salt, pepper and nutmeg.
Tests and then the herbs and the onion rings.
Beurre Blanc Sauce
Ingredients
1/2 dl of dry white wine
1/2 dl wine vinegar wittte
1 very fine chopped shallot
3 tbsp cream
250 gr very cold butter cut into cubes
Freshly ground pepper, salt and a dash of lemon.
To the consumer on preparation/cooking
The sauspannetje late in a white wine, the wine vinegar and 2 tbsp finely chopped shallot to +/-2 tbsp tablespoons let reduce moisture.
Take the pan off the heat and whisk directly a three cubes of butter.
Place the pan on a low heat and add the room.
Beat the guard one by one the clumps butter.Every piece of butter has melted before the other is added.
The butter will bind to the sauce a nice thick glazende sauce.
Get the Pan now and then from the fire, in the meantime, continue to be the case.
If all the butter is included you have a full, smooth, creamy sauce.
Bring to taste with the good freshly ground pepper, salt and a good dash of lemon.

Tasty!

Risotto with mushrooms and Pancetta

28 september 2010 The Witches keteltje

Today a risotto.We had already previously created, but he was not there and become!Ingredients
1 tbsp of butter
1 large shallot
100 g diced Pancetta in fine
100 g Cave in fine sliced mushrooms
200 gr Arborio rice
1 glass of white wine
1 l vegetable stock
1 tsp truffeltapenade (available at Oil & Vinegear)
Pepper and salt
Handful of grated Parmesan cheese
25 g butter cut into small cubes
2 Tbsp chopped parsley
To the consumer on preparation/cooking
Let the butter melt on a low heat and let it bake shallot glassy.Then add the finely chopped Pancetta, as well as the mushrooms.
Let paint baking to the Pancetta is starting to get a Tan.
Add the rice and leave this glassy.
Add the glass of wine and agitate the wine to the rice at all.
Add bouillon to rice onderstaat.From time to time, agitate.
Stock, all the way back to add bouillon.
After fifteen minutes the truffeltapenade Add.
After a twenty minutes of tests carried out on the rice gaarheid ge you want bite.
If this is so, finishing with the clumps butter, parmesan and parsley.
Tasty!

Tasty!

Japanese Bento cheesecake

The Japanese love cheesecakes, Japanese ?????? chizu keki. There are some cheesecake customized Japanese taste, these are much easier than ours, and very tasty. My favorite is the souffl? cheesecake, this type is particularly airy and light, unfortunately also complicated the. Before I show the recipe, first this: "Sutikku chizu keki". Sutikku cut means as much as stick or rod of English "stick" the cake is in this form. This recipe is very good and above all very, very good, much easier than our cheesecakes. The soil is restored from I, just pure poured the cheese filling. The recipe is really easy, the cake quite firmly and well preserved, it is ideal for the Bento.
Actually this "the" Bento is cheesecake, I think.I have since few ambitions , develop some sweet recipes for the Bento and/or to put together.

A special feature is important for all Japanese cake: the ovens of the Japanese people are usually very small, the result is much more steam, deep-fried is juicy.The cake here is still properly baked "into the steam", it provides the baking dish in a bowl with water. Basically a bowl should be positioned when baking with water at the bottom of the oven, actually for all cake, non-Japanese.

Cream cheese in General seems to taste the Japanese particularly well, there are very many cakes, desserts and fills with cream cheese, also mochi are filled so often with a fruit in the Middle, "Cream Daifuku" then. Brand "Kiri" which is also available at us the cream cheese is very popular (Yes, the fresh cheese with "kiri, kiri, kiri" song ).I have the recipe from a Japanese site, there are many cake recipes for all types of cheese cake.

The cheese layer should be actually twice as thick, I only noticed after production of the land that I have not enough cream cheese and had to halve the amount.Baked I have it in a small, rectangular 20x20cm baking pan.

Biscuit base
100 g butter cookies
45 g unsalted butter, melted
2 TABLESPOONS sugar
Cheese filling
400 g fresh cheese
120 g sugar
100 g sour cream
2 whole eggs
1 / 2 Vanilla bulkheads
2 TBSP lemon juice
2 TABLESPOONS cornstarch

Preparation:
Preheat the oven to 160 ? C.
Cream cheese and eggs half an hour before cooking from the fridge, they should have room temperature.

Prepare baking pan: the cake is baked in the water, to the shape in a larger baking dish shell is made which is filled with water.If you use a Springform, 1 should necessarily layer parchment paper outside wrapped around the form and in addition 2-3 layers aluminium foil, so that no water can penetrate. Not only a layer using aluminum foil, I tried, and water came through, the cake was Match(brr) then.Wrapping make best until just before baking.
Line the inside of the pan with parchment paper, preferably a little higher so you can easily remove the cake.

First connect the bottom of the cookie:
Give the butter cookies in a plastic bag and crush everything with a rolling pin, it must be not very evenly or super fine.
Melting the butter in a small saucepan, stir biscuit crumbs and sugar.
Distribute as designed with parchment paper, and with the back of a spoon roller.You can bake for 5 minutes in the Backoffen, take out, cool.

Meanwhile prepare the cheese filling: creamy stir fresh cheese with sugar.
Cut the vanilla bulkheads and scrape the mark into the cheese mixture mix.Add sour cream and lemon juice, the mass should be smooth.
The eggs hineinschlagen, mix well after each egg, a little pitch with a whisk/mixer.At the end of the strength seven and mix.
Baking dish on the cookie bottom pour cheese filling in the vorbereitete(mit_Backpapier_aussen_+_Alufolie).

The form in a larger baking dish or bowl, push in the Backoffen (Center) and pour water into the Cup, so that it 1 cm high ist(ungef?hr).
The parchment paper and aluminium foil layers to the page flip so the cake can Tan (I did not, forget).

Bake at 160 ? C for 1 hour.The cake should get slightly golden-brown surface and must be no longer liquid.Then turn off the heat and 40 minutes in the Backoffen leave the cake, then take out, and let cool.
After the cake is completely cooled in the refrigerator.The cheese cake tastes best if he is well through cooled, even better it will be the next day.
Cut with a sharp knife in the form of rods, other forms are possible.Because the cake is well fixed, you can take scrap it very well in a Bento.
The cake of course suits tea or coffee.

Tip: the ausgekratzte vanilla bulkheads not throw, so you can easily produce vanilla sugar: keep the vanilla bulkheads pieces in a well stoppered glass with sugar.Again collect vanilla bulkhead and add the sugar, so you have a supply of tasty, natural vanilla sugar.
Or, one gathers sliced vanilla bulkhead in this tube, that often these are and keep tightly closed to it in the refrigerator.In production of creams or desserts like Matcha Panna cotta in milk with cooking, so everything flavoured of course.

Sheppard's Pie in the manner of Gordon Ramsay

27 september 2010 The Witches keteltje

Today a recipe made of Gordon Ramsay. Sheppard's Pie.a North Sea with minced meat, carrots, onion and cheese puree.
I have to excuse me for the picture.I had forgotten a photo to dish out the oven came and did have to make a thumbnail picture of the manneke overschotje what it takes to work tomorrow.
Ingredients
2 tbsp olive oil
500 gr gemengdgehakt
1 large onion, grated
2 carrots, grated
2 cloves of garlic
2 tbsp Worcester sauce sauce
1 tbsp tomato paste
1 tbsp finely cut up thym
1 sprig of Rosemary, chopped
150 ml red wine
400 ml chicken stock
1 kg potatoes, peeled and into small cubes
50 ml whole milk
Salt, pepper and nutmeg 
100 g butter
150 gr Mozzarella
Parmesan cheese
To the consumer on preparation/cooking
Preheat the oven at 180 ? c.
The oil in the pan heat-up and the minced meat in this baking to loose it is no longer pink.Than seasoning with salt and pepper.
Add the onions and winter carrot and press on the garlic and mix everything well.Add the tomato sauce, Worcestershire sauce and fresh herbs and stir the entirety.
Pour the red wine and cook gently until the wine is almost completely evaporated.
Then add the chicken stock, bring to a boil and cook gently until the sauce thickens.
In the meantime, Cook the potatoes in water with some salt until soft.Pour the water and stamp them fine, together with the butter and milk.Good season with salt, pepper and nutmeg.
75 gr of grated mozzarella mix under the puree.
Spoon the gehaktmengsel in a baking dish.Scoop walkover the mashed potatoes gehaktmengsel and cover it with the puree.Divide the extra mozzarella on the schote.
Bake for about 20 minutes in the oven until golden brown is the mashed potatoes.

Tasty!

–>

Sinful sweet ... and oh so easy to make ... Rice Crispies Cookies

26 september 2010 The Witches keteltje

I had another box Rice Crispies are and some chocolate …. And I wish a quick and delicious sweet ....So what has happened … really trying, is worth and, in my view, something beautiful to treat yourself to school at a birthday.
You shall submit to the sweet then just in a small piece of paper cupcake-.
Ingredients
150 gr milk chocolate
30 gr butter
75 gr rice crispies
To the consumer on preparation/cooking
Melt the chocolate with the butter and below the rice crispies mix.
Than with a teaspoon of piles.
Two hours as well as let it rest in the fridge.

You will never forget!

Pampering Day ….

25 september 2010

Today, a day of pure indulgence.
This afternoon we left to the sauna in Valkenburg.

The Witches keteltje

And it has great!I have even a hour or three slept in the peace and quiet-lounge ….I have had it will be necessary ….
And then we went to Valkenburg itself gone for a bite to eat.
We are to Balkan restaurant Het Valaisia.
The dwarf had a mixed-Grill and I will show a small pan with chicken pieces in mushroom cream sauce.
Nice!!!

The Witches keteltje

Vol-au-vent

15 september 2010 The Hesenketeltje

Today a vol-au-vent.Here you will find the recipe.

Tasty!

Mmmmmmmmm ..

16 september 2010 The Witches keteltje

Today, we are once again have legally been lazy and French fries.
It is this weekend feast here for my birthday and there is a lot of work on the program, so today we benefit of it….

Spaghetti

17 september 2010 The Witches keteltje

Today we have, as is often on Friday, spaghetti.
It was delicious!
See here for the recipe.

Tasty!

Creating your own personalised Mayonnaise

The Witches keteltje

Today we have steak eaten here.With the surplus of Provencal sauce, French frites and last homemade mayonnaise.
This is really not as hard as some people sometimes think.

Ingredients

1 egg yolk
1 tbsp mustard
Maize (corn) oil
Pepper and salt
Dash of lemon juice

To the consumer on preparation/cooking

The egg yolk with the mustard loskloppen in a round bowl with a regular manual beater.
Than in the maize (corn) oil straaltjes until you add a nice fat mayonnaise.You may not do in the beginning all of a sudden and always remain strong.
Season with salt and pepper to taste and a little lemon juice.

Tasty!

Cherry blossoms crepes

Yaki-gashi is the generic term for baked sweets, and actually thought that thin rice flour pancakes from Japan "yaki kawa" be called. After some research I am very insecure, originally this name is specified recipe, but scattered as I am, I've written down no kanji. That is why I still prefer bei?yaki gashi. Also, in the original recipe the crepes consist only of rice flour and water, unfortunately that tasted good (not really). After I changed the recipe so strong, it has with the original to do little more reason why it is not "yaki kawa" should mean.

These pancakes are a creation for Lydia. After she gave me so many beautiful things, I could repay me form a little with a Yakiin (branding iron for Wagashi) in cherry blossoms.Lydia a little test the branding iron, I have considered me a recipe for them.

It should be:

Also I'm trying for some time to develop a Sakura jam now succeeded at last.I did, my sweet pickled cherry blossoms in the spring.You can produce syrup the jam if necessary from the cherry blossoms (more about it here) or you use elderflower syrup (or good rose syrup, please no rose water!), 1-2 drops almond flavor and ordinary Cherry Syrup as a replacement. The cherry blossoms taste is a little bitter almond just a little fruity, a little flowery.

Fill the crepes Anko (Koshi on) is very well suited, and of course the Sakura jam, it tastes very good only with Anko or only with the jam.
The crepes baking (also unfilled) folded and then briefly FRY in hot butter, most end with Sakura stock jam and liqueur, which would then ? la cr?pe Suzette.So I like it actually still prefer here should then installed the cherry blossom pattern before the omelets (or no, just nibble).

90 g Hakurikiko (or 70 g wheat flour 405 and 20 g wheat starch)
35 g Joshinko rice flour
100 ml water
100 ml milk
1 crated egg
1 El fine almond oil (or melted butter)
Pinch of salt
1 El sugar
2 Drops Sakura flavor or bitter almonds
1-2 Drops red Lebenmittlefarbe

150 g Koshi-an

For this recipe, you can use the Thai rice flour if no Japanese at hand.

Type Joshinko mix rice flour with wheat flour, sugar and a pinch of salt and seven in a bowl. In the Middle make a well that wily egg white and under constant hitting the milk and water mix, then the oil.Leave the dough 30 minutes.Color with a little red food coloring, it should be but only a delicate sound be (the crepes in the pictures are not colored after first attempting Tomcat asked me "why because this pink rags on the plate?") I left rather it...)

Distribute a crepe iron, or in a pan a little oil, the excess oil record with a kitchen towel.With this oil-soaked paper coat always iron (or the Pan).A small trowel pour dough on the nettle and very thin cr?pes Bake until golden.

After it is finished baked, with a little Anko Sakura jam fill, fold together so it reminds a little of a flowers leaf.Install with a hot branding iron cherry blossom pattern.Of course enjoy a cup of tea.

2-3 El butter
20-30 ml cherry blossom liqueur or Kirsch or other clear fruit spirits

Finished baked pancakes may very thin coat with the jam and fold up, you can also skip this step, so it becomes less sweet.
2-3 El heat butter in a pan and saut? the crepes golden. Remove, 4-5 El cherry blossom jam into pan and 20-30 ml stock cherry blossom liqueur or Kirsch.You would now it flamb? with crepe suzette, I can only briefly verkochen alcohol, formed a kind of delicious, thick syrup. The baked pancakes briefly put so that everything is evenly covered with the "syrup".
May serve with a dollop cream.Delicious!

200 ml cherry blossom syrup
50 ml water
5 g pectin or 1 bags jar help
freshly squeezed lemon juice (about half lemon)
Sugar to taste with me were 50 g

Or
200 ml elderflower syrup
50 ml Cherry Syrup
50 ml water
1-2 Drops almond flavor
freshly squeezed lemon juice
Sugar to taste
5 g pectin / 1 bags jar help

On the jar help citric acid is already included here the lemon juice first skip and taste.When both of the recipes you must taste a little depending on the sugar/acidity content of syrup.

In cherry blossom syrup from our own production through a sieve pour them, that field flowers and good squeeze.

Type together with water in a saucepan over medium heat to the Cook bring.Pectin sugar mix, deal and with the lemon juice to taste.2 Minutes strong kochen.Pour into glasses of boiling water sterilized, and immediately close.

If you use elderberry blossom Cherry Syrup: both syrup boil with water, preserving help sugar mix and cook for 2 minutes.Bitter almond aroma deal, with lemon juice to taste.Fill in glasses.

The delicate pink flakes in the pictures are dried salty Sakura flowers, I have this powder from Japan imported, such as the Sakura Aroma(Bild_oben), soon more about it.
There are also rose petal jam, you can get in some Feinkostgesch?ften, that would also be a good substitute.

Matcha "Pudding" with soy milk

Since I am currently so busy, very fast, this is a type of Italian Panna cotta dessert, but without cream and gelatine with edges (agar) flakes and KUZU. It is vegan and macrobiotic intolerance, for people with Milch(Laktose) suitable or simply for vegans who want something sweet and creamy. I have a few days ago a real good soy milk "discovered", otherwise these are often unfortunately barely edible. The variety is of "Alpro soya"(nein,_es_soll_keine_Schleichwerbung_werden,_habe_keinen_"Vertrag"_…) and is cooled offered in addition to normal milk in the supermarket shelves. I discovered also 2 other very interesting soy products. Why this kind of food, well, I'm no Gesundheitsapostel, really not. But, I have strong ethical reasons why I want to give up animal products, it is particularly important to me meat or bone gelatine.

The soy milk tastes very creamy and fruity, really pleasant, quiet try. Personally, I ever not a fan of available in our soy milk, especially when you know how those can taste / should.Since the Japanese are again front, soymilk fresh produced in Japan is delicious, very different from many of our products.

Who but with soy milk so don't can, of course you can produce the dessert with cream/milk or rice milk.

No artificial flavors use please real vanilla, everything should be obvious.I have drizzled the dessert with a little Matcha syrup/liqueur, you can also mix.The dessert is a little under development.

450 ml soy milk (Alpro soya fresh)

10 g KUZU strength
3 g edge flakes
50 g light cane sugar
1-2 El Matcha
Half vanilla bulkheads, cut
2 El Matcha syrup
2 EL Matcha liqueur

Berry
2 EL Kuro Mame ama-ni, sweet black soybeans

Use please no Agar-Agar powder, calcium in milk/cream and this soy milk reinforced the gelling properties, it is then very firm.

Remove 30 ml of soy milk and the KUZU resolve to strength.The remaining soy milk together with the sliced vanilla bulkheads and edge flakes over medium heat 5 minutes slow heat, until the edges, the vanilla should consider a little.Then boil, KUZU stir, boil again, constantly stirring.The mass will thicken a little, then turn off the heat.

Matcha mix with the sugar, so you must not seven tea and stir in 2-3 steps in hot soy milk.Here you can add a little liqueur and syrup.

Pour through a fine sieve into moulds ausgesp?lte with cold water because of the vanilla bulkheads and any residues edges or KUZU.Let cool and best overnight, but at least for some hour chill, the dessert should be served necessarily well chilled.

Overthrow the next day and a little Matcha mix syrup with Matcha liqueur to sprinkle the dessert.Serve with sour fruit and few Kuro Mame.

Alternatives:

-With soy milk/real cream half half
-Soy milk/almond milk
-Maple syrup/rice malt to sweeten

I will also necessarily make tofu from this soy milk, otherwise you must always produce the milk.

Mizu yokan

Yokan is a traditional Wagashi from azuki beans, it is a firmer jelly. A lighter version is Mizu(Wasser) yokan, it is very soft, not too sweet, ideal for the summer. Mizu yokan is excellent as a "real, Japanese" dessert, whether pure or with a little ice cream.

The yokan should actually be my June Wagashi, I think it is "the" summer Wagashi ueberhaup.Mizu yokan is insanely popular in Japan, there are variants with Matcha and Shiro to umpteen taste.
The recipe here is a little especially because the KUZU strength used.The KUZU ko creamy it, otherwise most recipes with Kanten(Agar-Agar) are. Professional Wagashi chefs make Mizu yokan always in this way, I was told, I wanted to try it necessarily.

Mizu yokan is not very sweet, served with Sakura ha (inlaid cherry sheets). The fragrance transfers the yokan, also the salt is a pleasant contrast, the leaves should be lodged necessarily briefly in water to reduce salinity. You can omit the leaves, and use cherry blossoms instead of sheets or simply "pure" enjoy.
Production is not really complicated, is good Koshi-an(Anko) but condition Tsubu to is not suitable. There are some yokan types with whole beans, thats still ogura-an, this whole cooked azuki are mixed with Koshi-an, there should be no shell pieces.Since the texture of Wagashi makes pleasant, it should be very smooth so that adjusts the famous Japanese mouth feel.
Kaku Kanten(Stabkanten) is the preferred edges here, edges can be replaced but very good with flakes, this variety is shops also available in organic Macrobiotic Diet. I have recently requested in 2 company, although had flock edges in the assortment, it wasn't at all a problem to order it.The vendor said it is not necessary to purchase larger quantities, she knew the Japanese Ark Sortiment(ruhig_mal_anfragen,_ich_mache_das_oft,_bis_jetzt_war_es_immer_kein_Problem,_besondere_Lebensmittel_zu_bestellen).

If you not quite expect the preparation but necessarily Mizu yokan would try Yes Mart which currently has in our collection.Usually the yokan are varieties that are to buy it from us, rather a "horror" , but this is very good.In Lydia's "care package" to me 2 potty were in it, I have one immediately verputzt(ja,_das_wird_noch_ein_Weilchen_so_weiter_gehen:_"was_ich_noch_so_alles_von_Lydia_bekommen_habe"_).The variety at Yes Mart is but no KUZU, such shops is used only in "real" Wagashi.

380 g Koshi-an

500 ml mineral water
100 g sugar
4 g flakes or Kaku edges (bar agar)
5 g KUZU-ko
50 ml water for KUZU

8 Sakura ha in salt pickled cherry sheets

Please good, quiet for the candy use water, tap water.

First resolve the kuzu in 50 ml of water, it should be very smooth. Make the page before you continue used stir it once, the power is off quickly.
If you use a bar edges, this for several hours in the cold water soak, take out, express and zerzupfen into small pieces. The flock edge must not be soaked.

type 500 ml of water in a pot that add softened edges, just intersperse them in flakes. Bring to a boil on medium heat, Cook then 2 minutes until it has completely dissolved.Add sugar, resolve the Anko stir then boil, it should be evenly with water mingle.

The KUZU water just stir mixture (the strength sets off on the ground) and add constantly stir. Times boil and cook for 1 minute.
Pour the mass through a fine sieve into a Nagashikan or some other form. The step with the fine sieve is important especially for bar edges, it may be that it has not fully resolved, the same applies to any residues of KUZU.

Mizu yokan cool and make for several hours (or overnight) in the fridge so that it is fixed.

If you want to use cherry sheets, this set for at least 20 minutes in the cold water that defies the salinity.Change the water once in between, then remove leaves and pat dry.The yokan is not too sweet, so could the sheets be too salty, hence the water change.

The yokan into pieces cut and wrap each in a cherry sheet, serve well chilled.On hot days submit an iced tea from green tea.

It should be just the Wagashi of this month actually, why it has not worked, this is the reason why I probably pure will jobs this month less recipes.

This page is my of planned home, actually I wanted to summarize the above ingredients in a lexicon, should be only current content on the blog.As you can see it here "above" a little too full, that is why I started finally build the site and to make.
Nothing will change the blog here of course!

But my blog running Word Press(sehr_einfach_in_der_Bedienung), the page is complicated (vieel) with Joomla, I do everything myself, and that takes just... I had to create the whole design as there were no templates that liked.A template is the finished design of a page Anjing theme by sofish meaning example.

Someone should most be superior to buy even a blog, Word Press is really good and not complicated, you can very quickly get to "work".Can I only recommend for absolute beginners.This is for example with the page already substantially different and harder...Programs such as Word called press or Joomla CMS (content management system), times Googled it cares.You need no great HTML knowledge, that's the good thing.

I had problems with Word press but works with 2 languages unfortunately very limited.Joomla, CMS of my site is very well suited for mulitilingual content again.I would like to make this side necessarily more in English with German translation.

Since I made what I...

Watermelon granite

On the photo below is not a "perfect" cut piece watermelon, no. It is "Suika edges" a summer watermelon jelly, the other dessert is an ice cream, watermelon granite.
What is a granite? Similar to a sorbet only sorbet is frozen in the ice cream maker stirring, and at the granite is avoided. This crystals form and it is not so creamy, actually it is very much like ??? , the Japanese "shaved ice" (Grated ice?).
The name "Granit" derives from the Italian "grano" which means "Grain". Both ice creams are made from fruit juice puree.That watermelon is granite extremely easy, and really very good and he fischend. It also enough to crush it half an hour before eating out of the freezer Push'n, antauen leave and then scraped and with a fork, then it has a very pleasant consistency.

The Suika Kanten is a little more complicated but also not difficult. Actually it should be the second recipe of a small yokan starting with Kingyoku-kan "yokan without Anko" series. Unfortunately much has gone wrong, so I had to transform.
In addition to the relatively well-known yokan from azuki beans there are still some other yokan recipes, the basis is always clear Kingyoku-kan: edges is dissolved in the water and cooked with sugar and Mizuame. Add other ingredients, aroma or how here called fruit juice, such Kajitsu-Kan (fruit yokan). My problems began unfortunately with edge location to establish good Kingyoku-kan, man apparently necessarily needs Ito edges. The Kingyoku kan produced with Flock edges was incredibly hard as a Board.The watermelon edges should have also a lower green layer (the "shell" of watermelon) from Yoshino-kan yokan otherwise with KUZU strength.Unfortunately the layer has not set at all and has come up with the upper verbunden.Ultimately the Suika a dessert as fruit yokan is much more edges.Further attempts at the schedule again... but both tastes fantastic!

500 g watermelon
50 g sugar
50 ml water
Lemon juice of lemon
2-3 El de Cassis liqueur (or raspberry spirit) cream cherry/Strawberry Syrup, possible
As "Cores": Kuro Mame AMA-ni or black tapioca pearls

Quantities are only something like, depends on how much watermelon is processed.
You can improve the granite with frozen raspberries or strawberries if the watermelon is less aromatic.
The alcohol provides, as well as the sugar not only for the taste but also for the frozen sorbet/granite is not too hard.

Make a syrup of sugar and water: boil water, sugar melt.Allow to cool.

Remove cut watermelon and pulp in a food processor cores type, I've caught a variety that had hardly.Add a smooth puree pulp, add sugar syrup, lemon juice, Cassislik?r or syrup, and try to own taste even to sweet or more lemon juice.The food processor times briefly power so that everything is well mixed.

The fruit puree in a flat, wide vessel type from stainless steel, then it freezes fast.Let take after a few hours from the freezer, antauen and scraped the granite with fork crush to make it creamy.Serve with sweet, black soybeans or tapioca pearls as "Melon seeds".

If you do the ice on the previous day, it is very firmly be chilled like a block.Thats not bad here simply antauen 30 minutes can be and mash with a fork / mix to break the water crystals.

700 ml juice of watermelon
150 ml water
3 g / 2 large EL edge flakes
2 EL Mizuame
50 ml sugar
Lemon juice of ? lemon
Some black soybeans, Kuro-mame ama-ni or black tapioca pearls

KUZU-kan:
20 g KUZU strength
200 ml water
1 g edge flakes
30 g sugar
2 Tsp Matcha

Black tapioca pearls: when token gives it a very good instructions and more info: base recipe: Asian bubble tea

The information of the KUZU kan not please, that is "for me" as notes.It has gone so terribly wrong.
The flesh of watermelon in a food processor type, here you must not remove the cores.Quite coarse pur?e everything.By pressing a Kuechensieb(muss_nicht_fein_sein,_ganz_normales_Sieb_eben) / pour and the watermelon juice field, the rough flesh remains in the Sieb(das_habe_ich_einfach_aufgegessen,_war_noch_sehr_gut,_eventuell_auch_indas_Granite_untermischen??).Gauge the amount of juice, lemon juice and add to the page.

Edges to establish Base:
Good, quiet water along with the edge flakes slowly over medium heat, Cook, until the flakes dissolve, Cook for 2 minutes.Add sugar and Mizuame.
The Kan somewhat cool, and gradually (always at the 200 ml) juice stir the watermelons, it comes here, on the one hand the juice is heated too much, on the other hand the edge liquid cools too quickly.Edges begins to gel at 43 ? C, the temperature must not fall.I have made on the stove off but also occasionally heated it again shortly.

At this point the jelly also try more sugar or lemon juice is necessary.Pour the fruit edge mix in a Nagashikan or other form and some of the Kuro-mame or tapioca pearls spread over the surface.Pour may need a little fruit edges and again distribute the beans so that they show a little figure.

Small pieces cut stellen.In serve the edges for several hours in the refrigerator.
It is very soft and "melting", I found excellent taste and consistency.

This "ice cream" is actually a martini glass, which consists of 2 parts: below ice cubes come in, so keeping it cold.The actual drink comes in at the upper glass, for me it's the sorbet.I am looking for since longer after ice-cream sundaes, holding longer cold ice there is always a giant hustle and bustle during shooting, because it melts as soon...

The Ka(n)tastrophe: completely misslungenes Kingyoku Kan and melons Kan disaster.For you, Haruko.

Soba BORO, buckwheat bread

Soba BORO are crispy biscuits from buckwheat flour, similar to that of consistency ago, a little our pastries which "Russian bread" means that taste but much better. The pastry is easy to produce from buckwheat flour, sugar and eggs and a little butter.
The pastry is originally from Portugal/Holland, from the time when the first Western sweets reached Japan to 1600(nanban-Trade).The sweets were called such NANBAN-gashi, which means as much sweets or auch "Sweets from the West" as "Southern atrocities".
Soba BORO are very popular in Japan, they are easy and very crispy and fit wonderfully not only to a cup of tea, with fresh coffee they are a delight.

I personally know the pastry only since an older article from Kyoto foodie, over an ice cream prepared with Soba BORO Japanese "Cookies and Cream".Since I wanted to try this ice is important, we need the buckwheat cookies but erstmal. In a my Wagashi was even a recipe for books, this book is interesting anyway, it is quite old and includes many more traditional recipes, also are some recipes for Kyogashi containing candy famous Kyoto.Unfortunately there are always problems with some guidance, maybe it's because because the book is already older...
In any case I had to change the recipe a bit, my idea was not only to melt the butter, but also easy to turn brown.There is still an other cake with butter tanned, whom I love about in another time.
A mixture of barium and yeast powder as raising is also specified in the original recipe.Barium there is actually only at Christmas time, shortcrust pastry cookies and gingerbread baked comfortable with it. I first tried it with particular professional Backpulver(siehe_unten), it worked very well.

You can get Soba-ko, buckwheat flour in every supermarket, buy it in a health food store or health food store and there equally fresh grind it much better but would be. Many such transactions have a Gristmill, freshly milled buckwheat flour is very aromatic and full of nutrients (this applies to all Mehlsorten), but also immediately should be baked, then it tastes really well.I have also very fresh ground the buckwheat and processed, the delicate aroma has been well preserved.
As I create many my Mehlsorten for Wagashi itself, and a little "manic" I have a Getreidem?hle(Nat?rlich…).Whole grain to store much better and longer than already ground, this is especially important in flour.By storage very quickly loses in taste and nutrients, also it can become rancid.

As regards the sugar, a brighter, weicher(feuchter) of Brown cane sugar with a light caramel character is San tou similar to the light Muscovado.San tou is available at Japan Center there are bright Muskovado in some online shops that offer coffee and a very similar sugar is the Vergeoise blonde, at gourmet shipping.
Otherwise you might some bright raw sugar with a little Sukanat mischen, both there at the drugstore DM mark in our collection.

200 g Soba-ko, buckwheat flour
160 g Hakurikiko, soft wheat flour (type 405)
200 g Sanon-tou, soft, light brown sugar
2 Eggs
6 g baking powder
60 g melted slightly tanned butter

The soft flour from Thailand can be used instead of the Hakurikiko or wheat flour type 405 with a little wheat starch vermischen

The eggs should have room temperature, take half an hour before cooking from the fridge.
Melt the butter and Brown leicht(hell), it should be not too dark.The right point is when the butter reaches a bright Brown and starts too good smell.Butter a little cool.

The buckwheat flour with wheat flour and baking powder together seven, then mix with the sugar.
Make a well in the middle that verquirlten eggs and melted butter infuse with the hands or kneading hook of the food processor knead to a smooth dough.
The dough must rest now so he sits, to taste it not only better but can later be processed much easier.Wrap the dough in cling film and set for several hours, preferably overnight in the fridge.Tightly wrap and store sealed so that no undesirable odours from other foods in the refrigerator transferred.

Take after the rest out of the fridge, now you can already handle the dough, it is but much easier if you warm it half an hour before at room temperature, otherwise the dough is very firm.
A large piece baking paper roll, so that the dough on the rolling pin sticks, a layer of film on legen(Bild).So you must repeatedly white flour, otherwise the cookies could be too dry.The ausgerollte dough should be not too thick to 0.5 cm.

Cut with a cookie cutter flowers or other forms out, rolling cut middle into small balls.The classic Soba BORO always looks like small flowers, a part is shaped to small beads.

The Backoffen to 180 ? C Preheat a small bowl with water in the Backoffen make (bottom), which prevents the pastry is too dry.
Prove the baking sheet with parchment paper and the cookie bake 10 minutes in the middle of the oven.They should have a gold-yellow color, you can bake they also a little darker people who like.Bake type depends heavily on the used oven, providing for a gas stove is 10 minutes.An electric oven is longer need probably 1-2 minutes.
Cool after baking and packages keep cookies hold long.
With tea or coffee, they are very tasty!The ice cream recipe is still under construction.

Professional baking powder: phosphate free baking powder until drives in the oven.
This is a decisive advantage, you can for example duplicate measurements for a cake and bake them on 2 x.The second cake is as easy as the first.

There is this baking soda and other good ingredients in baking stars, thats a good and cheaper Backshop, e.g. professional baking soda costs 300 g 2 EU.Hm, just I see that there are also barium.