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Happy Holidays!

Hannah's Christmas Cookies from Hannah Toups on Vimeo .

Last minute: Before it's too late I wish all the festival with my video of the "Christmas baking" a Merry Christmas!

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Last Year




Here are some impressions of our last Christmas

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Schöfferhofer wheat pear-ginger


geotagged, [N52.54247, W13.48975]

What a pleasant surprise a few days ago, 2 packages, each with 3 bottles of wheat mix with the pear-ginger flavor.

first I wondered if the taste is?

And yes, it can and does. Schön has cooled it a fruity taste like pear and then might add a slightly tart ginger and it is a perfect symbiosis of two flavors.

It is pleasantly fresh and it smells good, feels light and refreshing on the tongue. It sets the mood for more, and is a perfectly suitable beer for social evenings with the best friends and I am sure it pleases the women.

All in all, it tastes really good and it is not guaranteed for one beer.

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To get into the weekend ...

available here ... Sophie's favorite breakfast. Maybe that is what tomorrow?

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Beautiful Stuff




Again, thank you for the beautiful gifts from Robert and Gunther.
As one can see the pretty petit fours come from Cologne (see Dom-decoration) and come from Madame Miam Miam

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Just like that

Today I again wrote in the blog and despite my letter, I have a few requests.
Contrary to expectations, many calls are due to Twitter back and then they came primarily from the U.S.. Very interesting and funny. So I can now but often post something.

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Until then
your macguerilla

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nutty kiss

Hannah's walnut cake from Hannah Toups on Vimeo .

250 gr butter 220 gr sugar

eggs 4
180 gr ground almonds Preheat
100 gr flour half tsp baking powder

Abbrieb a lemon and an orange

oven to 150 degrees.
baking pan with baking paper.

250 grams butter and 220 grams of sugar until fluffy . Stir Stir in 4 eggs
gradually.
Then give 180 g ground almonds, 100 grams of flour and
half a pack of baking powder.
Mix everything together.

the Abbrieb a lemon and an orange for
fruity Add bake for 1 hour.

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Pho for Urgent

quarter as Asians, I sometimes have a real Hiepe to Asian fare my current thrust Vietnam but I have my girlfriend Ly owe. since I was allowed to try their Pho I'm addicted to the Vietnamese national dish. There, the soup is served by the fishermen at sunrise for breakfast before heading out to sea.

With this rain, I generally feel like steaming soups. Sharpness and a Pho with them, their spicy flavor, the essential herbs and invigorating acidity of the lime is exactly what I needed today.
Today it was time again and Pho Bo and I needed for dinner. But it should go quickly. For after hours of running through the city and carry bags with wet feet and a growling stomach, I had no desire to wait 4-5 hours to be reduced to the stock and grip so back to the less authentic, but just as umamihaltige, bouillon cube version.
I am here today so not as elegant as before version here of Ly.
But if speed is of the one comes with the here and at his expense:

Pho in the rain for a person:
1 Nest rice noodles (The form is Tagiatelle-like)
1 shot of white vinegar
500 ml water
1 large Phobrühwürfel
1 pinch sugar
plenty of fresh coriander (and other Asian herbs such as Thai basil, if available) 2 slices of roast beef

150 g soybean seeds
Sambal Olek

touched down a pot with water. When the water boils add the vinegar and cook the noodles Aldente therein. Drain pasta and place in a large bowl. Again put on water. This time the 500 ml and add the stock cube. The pinch of sugar and pour in the soy bean seeds and cook for 2 minutes.

pour the soup over the noodles and serve with the roast beef slices and coriander immediately.

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The last ice of the season


What can organic nursery in Berlin, the Prenzlauer Berg, not missing? An organic ice cream of course! made very small and pretty in baby blue, and finally I've met still the only true "ice bee", but look for yourself:





hmmm, the variety 'Maya Chocolate "was my favorite.

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Tagiatelle chorizo shrimp

As part of our "pasta fresca" evening at the weekend as a second course this creation has arisen. You can use fresh instead of dried finished the course Tagiatelle.

the sauce alone is worth it. The spicy, smoky sausage and nutty, crunchy Shrimp are the perfect match.

chorizo and tomato with shrimp Tagiatelle
a basic recipe fresh pasta dough (instructions here)
50 g chorizo
100 gr celery 3 cloves garlic

1 can whole tomatoes 4
shrimp


celery olive oil and chorizo in small cubes and fry in olive oil until it attaches to the bottom of the pot. Reduce heat. cut 2 cloves of garlic into thin slices and the sausage 2 minutes fry (not too long and too hard otherwise it burns and we bitterly inedible way it. deglaze cook with the tomatoes and, while to process the pasta.

The fresh pasta dough Tagiatelle the attachment by the crank pasta machine, plenty of flour and leave to dry briefly. Put pasta water. The prawns, rinse with cold water, clean them and carefully pat dry.

a frying pan and press the garlic last. The prawns with garlic, roast glazed fetch from the pan and set aside. The noodles in the boiling water for 2 minutes Aldente cook and give along with the pasta water adhering to the sauce.
give the pasta onto plates and serve with the Sampis.

For the palate and the nose to conclude with some lemon peel over rub.

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PASTA FOR TWO


Last night, we made fresh pasta. I prepared the dough in the afternoon. When we got hungry in the evening we had then only to the kitchen and will process the dough. I find pasta with a pasta machine can best prepare for two. One can then crank the dough and the other expects the pasta when it comes out in order to distribute the well floured work surface.

Pasta Teigrezepte It is with 100% durum wheat semolina, flour mixed with variants that with olive oil, etc. But why should we complicate the matter unnecessarily? My basic recipe for classic pasta dough is: 100 gr flour 1 egg comes. And that always works. If the egg is a small is still a mix I teaspoon of water added to compensate for the liquid content. So I get a universally usable pasta dough, which is tagliatelle, ravioli or lasagna.
This time I tried a special meal pasta. It is more expensive, but the result was very satisfactory and I like the idea to invest a bit more in basic foods. For fresh pasta dough to offer, in my opinion, particularly in improvised ravioli. CHEESE RAVIOLI

:
for two people (with not so much hunger):
100g pasta flour
1 large egg (size L)
a pinch of salt
80 gr 40 gr Parmesan ricotta


black pepper 20 gr. Parmesan
20 g pancetta diced 20 g butter


prepare pasta dough: Flour the work surface, press the center of a tray, salt and the whipped eggs. incorporated with a spatula or your hands from the edge to the flour until all ingredients have combined. The dough is best to knead by hand until all ingredients together well maintained. then process in food processor with dough hook in about 5 minutes to a smooth, elastic dough (about 10 minutes or knead by hand on).

the dough into a ball, wrap firmly in plastic wrap and place 1 hour in the refrigerator. The suspension in the refrigerator is important - you can see the difference in the dough consistency and feel good. At least 30 minutes, the dough should be cool, even a longer wait time than 1 hour is not really a problem.

Pasta Finish: Process the pasta dough straight from the fridge in portions of the pasta machine or roll out by hand and the desired pasta processing. This cut about 1 cm thick slices of dough ball, flatten with your hand or a rolling pin, flour well and run twice, first on the biggest stage of pasta machine can. In between, fold the dough again and again and again if necessary sprinkle with flour, the dough will not stick. Gradually to the desired Strength roll. The

rub hard cheese, mix with ricotta cheese and season with pepper.
dough (I have my ravioli makes also use this form) to interpret and fill each ravioli with a teaspoon of cheese mixture. Brush the edges with water, Belg with another pasta sheet edge to edge and close with a rolling pin.

Put pasta water. In another saucepan melt the butter in it and omit the pancetta. If the water is boiling the pasta al dente (cooking time is shorter than one purchased dry pasta. Depending on the thickness of the noodle dough, pasta in 2 to 3 minutes al dente.) The gare pasta from the pasta water to the pancetta pot-lift, with the Butter and bacon mix and serve immediately.

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For a sweet tooth


Sticky-tight and Sinfully sweet. May I introduce to the best of peanut and chocolate.

dry ingredients: 100 gr chocolate

200 gr sugar 200 gr flour

1 / 2 packet of baking powder pinch of salt

1 tsp 100% cocoa powder

wet ingredients: 2 tsp heaped
peanut butter 1 egg

100
ml oil 200 ml buttermilk

Preheat the oven to 180 degrees.
The dry and wet ingredients separately mixed. Then the butter milk and peanut butter mixture stand briefly in the flour mixture and fill the ring mold with the dough to two-thirds. Bake the cake about 45 minutes.

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Double Chocolate Cupcakes

As early as last Friday being considered should now finally got my new muffin tins by Marie House of to advantage.

The decision which should now be muffins, I was taken by a look into the storage cabinets. I had Zartbitterkovertüre, cream cheese and cocoa powder. That meant there was Chocolate Muffins with Cream Cheese Chocolate Frosting.

ingredients for the Cupcaketeig (8 large cupcakes):
dry ingredients: 100 gr chocolate

200 gr sugar
200 gr flour
1 / 2 packet of baking powder
pinch of salt
1 tsp 100% cocoa powder
wet ingredients:
1 egg
100 ml oil
200 ml buttermilk

Cream Cheese Chocolate Frosting:
100 gr chocolate
200g cream cheese (at room temperature) 1 teaspoon sugar


Preheat the oven to 180 degrees.
The dry and wet ingredients separately mixed. Then the butter milk mixture stand briefly in the flour mixture and filling the muffin tins with batter to two-thirds. The muffins bake for about 20 minutes. While the muffins cool after baking, I prepared the frosting.

This is the chocolate in the microwave has melted and the cream cheese and stir until the sugar all mixed together to form a homogeneous mass. When the muffins have cooled the frosting is applied with a knife.

the muffins I've also decorated with a gooseberry. They taste best chilled for a hot yogi tea or cold milk!