Easter Cake and Easter Muffins

Easter Cake Bake 2 [March 31st, 2008] This year I decided to bake a classic sponge cake for Easter. When I was finished, I had one heart and six muffins made out of sponge cake. Typical for me …

But since a heart-shaped cake is still a cake, I’m going to participate in Julia’s Easter Cake Bake on A Slice of Cherry Pie again.

Sponge Cake and Sponge Muffins

Source: March 24th, 2008 by Sus
Categories: Baking, Sponge Cake, Muffin, Easter
Yields: 1 heart-shaped cake and 6 muffins



Sponge batter:
4 Egg whites
4 Egg yolks
4-5 tablespoons Warm water
150 gram Sugar
2 pck. Vanilla sugar
150 gram Wheat flour, fine
1 teaspoon Baking powder
250 gram Wild berry mix, frozen (I wanted rasberries, but did not find them in my freezer.)
100 ml Whipping cream
1 pck. Whipped cream stabilizer (may be omitted)
3-4 tablespoons Sugar
Chocolate coating


Prehreat the oven to 200 degrees C (390 degrees F).

Whip the egg yolk with the water until frothy. Slowly add 2/3 of the sugar and the vanilla sugar. Continue whipping until the consistency is very creamy.

Beat the egg whites in another bowl until foamy. Add the sugar and beat until stiff peaks form. Add the egg white to the yolk without stirring.

Mix the baking powder with the flour and sift it on top of the egg mixture. Fold in everything carefully.

Grease the baking-tins (or silicones) and fill with the batter. Bake immediately for about 15 to 20 minutes. Do not open the oven door the first ten minutes, because the cake might collapse.

In the meantime put the frozen berries with the sugar into a small pot and simmer until soft. Purée with a mixer and strain through a sieve. Leave it until cool.

Remove the cake and the muffin from the oven and let cool on a cooling rack.

Cut them into halves horizontally with a sharp knife or with a string.

Whip the cream with the stabilizer and some sugar. Carefully mix with the berry sauce. Spread thickly on the lower halves of the cake and the muffins. Also spread some berry cream on the top halves, but not so much. Put the upper parts on the lower parts. Decorate with chocolate coating.



Flat …

BreadBakingDay #7  [March 1st, 2008]This month was too short, although it has one day more than usual. I wanted to try at least one other flatbread, but again I didn’t have the time. So I am going to present for the Bread Baking Day #7, which this time is graciously hosted by Petra of Chili und Ciabatta my chapati bread, which already took part in this meal. (Very clever of me: One meal, two events!)


Source: Anne Wilson: Classic Essential Bread and Buns
Typed 13.02.08 by Sus
Categories: Bread, Flatbread, India
Yields: 20 Pieces



1 cup = 250 ml
2 1/2 cups Wholemeal spelt flour, fine
1 teaspoon Salt
1 tablespoon Oil
1 cup Warm water
1/2 cup Wholemeal spelt flour, fine (additionally)
1 teaspoon Black sesame (Nigella)


Put flour and salt in large bowl, form a well. Add oil and water. Using a cooking spoon first and then the hands, incorporate the flour into the liquid ingredients to form a smooth dough.

Turn out onto a floured surface and kneed for 15 minutes, do not add more flour. Roll to smooth ball and let rise in a covered bowl for at least two hours (even over night if necessary).

Divide the dough into 20 equal parts and form each to a ball. Roll out each ball to a flat round cake. Cover each chapati with plastic foil and let rest while doing the others.

Heat a cast-iron pan very hot. Bake each chapati for one minute, then turn and bake for another minute until it is brown. With a folded dish towel press the edges of the chapati down to create air bubbles.

Sprinkle each chapati with black sesame and pile them in a clean dish towel to keep them warm and soft. Serve immediately. The go well with curries and vegetarian food.

Time: 40 minutes + 2 hours or more unattended time


– Because I do not have cast-iron pan, I used a normal teflon-coated one. But the chapatis didn’t get brown and crispy. With a few drops of oil it worked.


Broken Hearts on Valentine’s Day

A heart for your Valentine [February 15, 2008]Zorra from 1 x umrühren, bitte invited again this year to celebrate Valentine’s day. I knew quite soon that I wanted to make heart-shaped noodles, but I wanted to serve the dish on Valentine’s day, not earlier. I prepared the noodles last week and let them dry. Luckily I made my pictures then and not yesterday: during the week they broke – all by themselves!

Heart Noodles with Hearts

Source: 14.02.2008 by Sus
Categories: Noodle
Yield: 2 Servings




100 gram Flour
5 tablespoons Red beet juice
1 Egg
200 Gramm Spinach leaves (frozen)
1 small Onion; finely chopped
1 Yellow or red bell pepper
4 slices Cheddar (mild and strong)
6 slices Ham
5 tablespoons Cream
750 Gramm Nutmeg
100 ml Salt, pepper


To make the noodles, put flour and salt into a bowl. Mix in the egg. Add the red beet juice one spoon after the other and mix. Knead the dough for about 15 minutes until it is soft and smooth. Cover the bowl and let rest for half an hour.

With a pasta maker or a rolling pin make thin sheets of dough, like for lasagne. Either put them on a working place dusted with flour or directly on the trays where the noodles will dry later. With a small heart-shaped biscuit cutter cut … small heart-shaped noodle biscuits. The remaining part of the dough can be used for the next pasta sheet.

For the sauce use the same biscuit cutter to cut hearts from the ham and the cheese. Do the same with the rinsed and halved bell pepper. (Easier than I thought!) Here the remains may be eaten.

Bring a pot full of water to boil and boil the noodles until they are ‚al dente‘. This may vary, depending on the time the noodles have been drying.

Fry the finely chopped onion with some fat or oil, add the spinach and some water. Stir in the cream. Add salt and pepper. After 10 minutes add the ham and the bell pepper. Add nutmeg.

Add the cheese hearts when serving.


– Unfortunately the noodle hearts lost their pink colour while cooking. They had nearly the same colour as the ham.

Technorati: , , ,

Brussels Sprouts Curry

Blog-Event XXXI - Curry [15. Februar 2008]Oops, it is middle of February already. And blog events galore! Last week I bought brussels sprouts, just because they looked so nice and fresh. Which blog event is the best? Hmm, the sprouts are not heart-shaped. Also not so thin like a flat bread. Brussels sprouts with star anise? Shudder! And curry? No, doesn’t work, I thought. But after some browsing the internet I discovered that there actually are curry dishes with brussels sprouts. From those recipes I found I created my own.

Wikipedia explains, that the spice mix ‚Panch Phoron‘ has its origin in Northern India and mostly contains the below-mentioned spices in equal parts. They are fried in hot ghee or oil until the seeds pop.

Brussels Sprouts and Red Lentils Curry

Source: February 10, 2008 by Sus
categories: Curry, Brussels Sprouts
Servings: 4 servings



Panch Phoron:
2 teaspoons Fenugreek
2 teaspoons Nigella seed
2 teaspoons Mustard seed
2 teaspoons Fennel seed
2 teaspoons Cumin seed
50 gram Ghee (or some oil)
200 gram Red lentils (Masoor Dhal)
750 gram Brussels sprouts
100 ml Vegetable stock
2 Onions; finely chopped
1/2 ts Chilli powder
1 small can Tomatoes
Lemon juice
400 gram Ground Beef
1 small Onion


Put the lentils in a small pot, cover them generously with water and bring to a boil. Reduce heat and cook until lentils are soft, about 10 minutes. When they are cooked, drain and keep warm.

Clean the sprouts and cut into halves. Put the ghee (I used oil) into a large pot, add half of the panch phoron and fry it for half a minute. It will jump and pop! Stir in the chopped onions and then add the sprouts. Add the stock and the tomatoes. Mix well and sprinkle with chilli powder. Add salt and lemon juice to taste. Cover and cook on a gentle heat for 10-15 minutes, stirring occasionally.

Put the ground beef into a bowl and mix with the onion and the second half of the panch phoron, salt and pepper. Form little meatballs and roast them in a hot pan.

Mix the lentils with the sprouts and add the meatballs to serve.


– Served with self-made chapatis.
– Nice spice mix, although next time I will use less fennel.
– Vegetarians omit the meatballs, of course.


Spring time in the oven

BreadBakingDay #6  [February 1st, 2008]The current Bread Baking Day is hosted by Eva on Sweet Sins with the motto ‚Shaped Breads‘.

I was inspired by the need for spring time in this dismal season and wanted to create something flower-like. My little bread flower looks much less sophisticated like those breads of some of the other participants, but this doesn’t matter. It is a flower and it grew in my oven!

Bread Flower

Source: January 29, 2008 by Sus
Categories: Bread, Bread machine, Spice
Servings: 1 bread



350 gram Spelt flour
150 gram Wheat flour
300 ml Water
1 pck Dry yeast
1/3 teaspoon Salt
1 tablespoon Basil, fresh; chopped
1 tablespoon Dill; chopped
1 teaspoon Fresh pepper; crushed
5 slices Salami; chopped
1 teaspoon Coriander seeds; ground
2 tablespoons Sesame
1 tablespoon Nigella/black sesame
2 tablespoons Dried roast onions
1 teaspoon Allspice; ground


Mix the yeast into the flour. Put the water, the flour and the salt into the bread machine. Use the program „yeast dough“ for kneading and letting it rise for about one hour. (Of course, you can do all this without a bread machine. SmileyGrin.gif)

Divide the dough into nine parts. Knead ever part again and form it to a palm-sized plate. Take half of every kind of filling and put it into the middle of the plates, respectively. Fold the edges to keep the filling in and knead again to distribute the spices evenly. On each ball put the other half of the spices and press them into the dough. Arrange them in a spring or pie form.

Cover with a clean towel and let rise again for at least half an hour. Preheat the oven to 200°C. Sprinkle some water on the bread and bake it for about 30 minutes.


I tried to cut the top of each ball first with a knife and then with scissors but unfortunately, as you can see, with no effect.


Leg of Lamb Spiked&Spiced with Garlic

Think Spice - Think Garlic [January 25, 2008]Since last year Sunita from Sunita’s World has a monthly event running: Think spice …. Every month we are invited to participate with a recipe featuring the chosen spice. This month it was Garlic. Oh well, I really like garlic. So it was not difficult to spice up the leg of lamb, which absolutely wanted to leave the freezer last weekend, with spikes of garlic.

The day before yesterday I wanted to check the event’s rules, but the page was not available. Going to the main page, it gave me pangs of fright and sorrow: While administering her blog, Sunita had by mistake deleted it entirely. Oh dear! What a catastrophe! But luckily she got it back! Phew! So this month’s event can take place as planned! Congratulations! (And I immediately make a backup of my blog!)

Leg of Lamb Spiked&Spiced with Garlic

Source: January 22, 2008 by Sus
Categories: Meat, Lamb, Garlic, Römertopf
Servings: 4 servings



1900 gram Leg of lamb (with bone)
10-15 Cloves of garlic
1 Lemon, juice
200 ml White wine
1 teaspoon Chicken broth (Instant)
10 stalks Peppermint, fresh
2 tablespoons Goose fat (or butter)
1 Rutabaga (Brassica napus subsp. rapifera)
2-3 Parsnips
5 Parsley roots (Hamburg parsley?)
3 Onions
3 Carrots
3-5 Cloves of garlic


Remove most of the fat from the meat. Peel the garlic cloves and slice each into two or three spikes. Insert them into the meat using a paring knife and marinate for at least 2-3 hours in white whine and lemon juice.

Soak the Römertopf thoroughly for 20-30 minutes. Wash the root vegetables and cut them into rather large pieces. Peel and halve the onions and the remaining cloves of garlic.

Wash the mint, remove leaves from the stems and chop them. Mix with the fat and spread this paste evenly on the meat.

Put the vegetable into the Römertopf, but leave a pit in the middle for the meat. Season with salt and pepper.

Sear the meat in a pan on all sides and put on the vegetable in the Römertopf. Add the marinade to the pan and stir. According to taste add the broth (powder). Pour the liquid over the vegetables.

Close the Römertopf and put it into the not preheated oven for 2 to 2 1/2 hours at 180°C. Turn the meat after an hour.

Served with roast potatoes.


Ginger …

Blog-Event XXX: Ingwer

Sometimes it is strange:

The 30. (thirtieth! Wow!) cooking event at Kochtopf with the nice motto Ginger was announced at the end of last year. I was very pleased about the many possibilities of ginger and the extended time until the deadline … and? … I only managed to test two or three recipes with ginger which then either didn’t look nice or didn’t taste good enough. Yesterday we finally found a worthy candidate for the event: The hot ginger and sweet cream go very well together.

Honey Waffles with Ginger Cream

Source: January 13, 2008 by Sus
Categories: Waffle, Cream, Ginger
Yield: 7 Waffles



125 gram Butter
1 tablespoon Vanilla laced sugar or vanilla extract
5-6 tablespoons Honey
2 Eggs
250 ml Milk
250 gram Flour
2 teaspoons Baking powder
Ginger Cream
1 Apple
100 ml Cider
3-4 teaspoons Ginger, fresh; grated
200 ml Cream
1 tablespoon Stabilizer for whipped cream
1 tablespoon Vanilla laced sugar or some vanilla extract
2 tablespoons Sugar


Peel, core and slice the apple. Put into a small pot with some cider (you can use water instead, of course) and sugar and cook until the apple slices are soft. Purée with a mixer.
Peel the ginger and grate it into the apple purée. Mix thoroughly. The purée should now taste quite hot.

Whip the cream with sugar and vanilla until stiff. Use stabilizer, if available. Carefully stir in the purée. Put into the refridgerator for one hour.

Beat soft butter, honey and vanilla until slightly foamy. Add the eggs one after another. Mix the baking powder with the flour and alternately add some flour and some milk to the batter, stirring continuously. The batter is supposed to be quite soft and liquid.

Bake the waffles in the waffle iron according to the manual. Put each one a plate, add some ginger cream and decorate with chocolate flakes.


– The apple is not used for taste but for substance; the ginger-cream-mix is a bit creamier and more fruity with it.

– Use a dark and strong tasting honey for the waffles.
– Next time I will use whole grain flour; it should taste even better.
– I used some stabilizer for whipped cream which seems to be a German product.

Technorati: , , ,

Quince Paste

Best of 2007Zorra from 1 x Umrühren and Sandra from Un tocco di Zenzero have invited the food bloggers to introduce their best recipe from 2007.

Difficult, very difficult. I can’t choose one: they are all mine and I wouldn’t have published them if I didn’t like them…

In autumn, I always referred to my all-time-favorite recipe, but I didn’t publish it: Quince Paste or Quince Bread.

I love these sweet and delicious little rhombs since I was a child. Before christmas my great-aunt from Munich always sent a parcel with biscuits. Those parcels weren’t very large and never contained enough quince paste. Then I vowed: „One day I will make my own! And lots of it!“

Over the years I have tried many variations, but this year I used the traditional recipe again. And these are the best ever and always will be!

The official version says to use all the remains from making quince juice (remaining fruit, peel and core) and still remove every little drop of juice and then mince it thoroughly. This quite dry stuff will be used for quince paste.

Well, since the main thing for me is not making juice as much as possible, but making quince paste, I had it a little easier.

Quince Paste

Source: The recipe of my great-aunt
categories: Quince, Christmas
Servings: 1 recipe



2 kg Quinces
1 kg De-Juiced quince pulp
500 g Sugar (depending on the amount of pulp)
Sugar, for coating


Rub the quinces to remove the fluff and wash them. Cut into large pieces. Only remove the core, everything else may be used.
Let cook in the steam juicer until no more juice will come out. If you want, you may drain the pulp further letting it sit in a fine sieve or cloth for another day.

Weigh out the remaining quince pulp, put it into a large cooking pot and purée with a hand mixer.
Depending on the pulp’s consistency, add about half again the weight in sugar. Boil down on low heat, stirring constantly, until the pulp changes to a dark redbrown paste. This may take 2 or 3 or 4 hours.

Spread the paste 1 cm thick on plates, cover them with paper and put them in a dry place (on top of the kitchen cupboards or in the larder), letting it dry for several weeks. This is the traditional method, but unfortunately this way the paste is in danger of getting mouldy or eaten by tiny moths. So today the quince paste is usually dried by putting it into the stove for some hours with a temperature of 50°C.

This time I mixed both methods: I spread the paste on a baking tray with baking paper. Over the next weeks I put the tray into the stove whenever it had been used and was cooling down. After two weeks the paste had the right consistency: dry on the outside, but still springy when pressed.

Finally cut the paste into little rhombs and roll them in sugar.


– Depending on your taste, you may add lemon juice, cinnamon and/or other christmas spices.

– This happened to me some years ago: When the paste gets burned, carefully remove the part which isn’t scorched and put it into another cooking pot. Do not stir-in the dark stuff: Every time you eat a piece, you’ll be annoyed.


Again …

2nd Onion Day

Once again Zorra invites us to her Onion Day – time really is flying …


Spaghetti with Onion Sauce

Source: November 26, 2007 by Sus
Categories: Onion, Sauce, Noodle
Yields: 2 servings


5 Onions (red)
2 tablespoons Sesame oil
2 tablespoons Sesame seeds
2-3 tablespoons Sugar
2 tablespoons White wine or cider
2 tablespoons Vegetable stock
2 teaspoons Caraway seeds
4 tablespoons Cream
Salt, pepper


Peel the onions, cut into halves and slice them. Put the sesame seeds in a pot and roast them lightly. Add the oil and the onions. Braise the onions for about 10 minutes. Add the sugar and stir gently to caramelize the onions. Add some wine and vegetable stock; season with salt, pepper and ground caraway seeds. Add the cream and boil down the liquid, but not too much. Season to taste with ground nutmeg.


– Unfortunately I did not have red onions; it would have looked more colourful.
– A strong cheese fits quite well. I used a pecorino sardo.


Rosemary and Lime …

RosmarinMuffins.jpg Every day I find so many delicious recipes in the wide, wide internet I cannot help myself and have to try at least some of them. But unfortunately I often remember a recipe but do not remember where it came from. So I want to apologize to everyone if I present a recipe without giving the proper references.

But the following recipe is different: I found it on the blog „Kochen für Schlampen – Hamburg, Berlin, Zürich“ and immediately tried it. I can confirm that it is extremely tasty!

Well, I confess, I changed something: I added some lime: grated peel into the batter and juice into the icing. The combination of rosemary and lime tasted really good.

Rosemary Muffins

Source: Original recipe: here
modified November 24, 2007 by Sus
Categories: Muffin, Baking, Rosemary
Yields: 6 muffins


150 gram Soft butter
100 gram Brown cane sugar
2 Eggs
150 gram Flour
2 teaspoons Baking powder
1 pck Vanilla sugar
2-3 tablespoons Milk
1 Lime, organic
2 teaspoons Fresh rosemary needles; chopped
50 gram Brown cane sugar; ground to fine powder


Preheat the oven to 170°C. Whisk the butter together with the sugar and vanilla sugar until creamy. Add the eggs one after the other and mix thorougly. Add flour and baking powder, stir in the chopped rosemary and grated lime peel. add only so much milk that the batter still stays pasty and heavy. Attention: do not add too much milk. Fill the batter in the form (greased, if necessary). Baking takes about 35-40 minutes.

Let the muffins cool down after baking and remove from the form. Squeeze the lime and mix the juice with the powdered sugar. Slather the hot muffins with the icing.


– I used my new silicon mini Gugelhupf form again. Baking time may vary with other forms. (Gugelhupf is a special ring cake form.)
– Although I used twice as much rosemary as in the original recipe, the rosemary flavor still was too elusive.

Technorati: , , ,