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A whole lot of walnuts

Hello my friends! We Muslims are located just im Fastenmonat Ramadan. Da gibt es viel traditionelles abends zum Essen. Und in traditionellen Gerichten sei es pikant oder suess kommt Walnuss doch relativ oft vor. Gestern habe ich mir dann vorgenommen unseren Nachtisch mit Walnuessen zu fotographieren. Da ich erfahren hatte, dass das Event-Thema diesmal Walnuss ist.
Eigentlich wollte ich mich heute nur ganz kurz melden;)
Vor 2,5 Wochen hat sich mein Rechner von mir verabschiedet ziemlich genau zu dem Zeitpunkt habe ich auch eine Kolik bekommen und musste ins Krankenhaus. Dort habe ich erfahren, dass ich Gallensteine habe. Da sass so ein kleines Stueckchen Stein im Gang fest und die Galle rebellierte indem es begann sich zu entzuenden. Da ich sowieso im Krankenhaus war, habe I am pretty quick goodbye to my gall bladder. I am doing well now. After the surgery I felt good pretty quickly. At home I still get the flu. I think that was almost worse for me than the OP, enjoy)
Now I try the rest of Ramadan.
When I use the laptop from my husband again get their hands on to write again:) Best regards to all

which is also due to the main page (dilek'ce) ask where I am, I feel it up to you! Just need a new computer:)

My Poo Is Almost Black

Kuru beaver Tursusu

I have just seen in Zorra that the issue this month when Garden Blog peppers is. Since I just yesterday found my new dried peppers from Turkey to show have, I decide to short a recipe with dried pods present. These beans were barely a month ago geplückt from the garden and (perhaps less einbischen;) in 40 ° heat) in southern Turkey dried. Score great colors, I think!

The series on the right peppers are to fill and which are on the left used to various other dishes.
So here is a leaflet from these dried beans, which corresponds to function more like a salad next to a meat dish and tursu (put into) means. The dried pods are

briefly boiled and sieved. According to taste them with vinegar / lemon / Nar eksisi / dressed sour grape juice, garlic and salt after they cool. If necessary to add einbischen water. Very tasty! And that looks like this:

Puma And Jamaica And Singlet

haşhaşlı Çörek - Sugar High Friday # 34


It's Sugar High Friday (as started by the Domestic Goddess )!
This time (# 34) the event is being hosted by The Passionate Cook and she has chosen, as I saw just today, a local specialty. I'm living in Switzerland
origin but I'm a German with turkish. So I could take any speciality from this three countries. At least I decided for haşhaşli çörek (poppy buns) a turkish speciality because I do it most of the time so for this blog and plus came this week from our holiday in Turkey.
I think every cultur in the world has its own buns. In Turkey there are so many kinds of buns. They differ in their ingredients as their relatives around the world. I choose to present this regional speciality because my mother uses for this buns ingredients from her home town even she is living in Germany. They are poppy seed paste and grape molasses, a thick syrup made by boiling down grape juice. The poppy paste which is only from 100% poppy seed must be mashed with some fluid. Some use sugar water, some oil but in our traditions we use grape molasses which is as well self made. May be once you will get both in a turkish shop so try it with your best yeast dough recipe:) Even this products are not the same as the self made ingredients from a turkish village the outcome will be nearly the same. You can prepare it with tahini (sesame seed paste) too.

haşhaşli çörek
Filling:
1 cup poppy seed paste
1/2 cup grape molasses
1/2 cup crushed walnuts
mix them very well and put the walnuts. Tip: Sometimes I do put some chocolate chip for my son.

Dough:
20 gr yeast
1 cup lukewarm milk
1/4 cup sugar
1/4 cup oil
1 egg
2 1/2 cup flour
(its very inportant that you add flour slowly. You must regular the size self. The dough shouldn't stick to your hand but it should be soft!)
1 tsp salt
Knead a yeast dough and rest it till its the double in its size. Cut the dough in the right size you can roll out. Roll the pieces into a rectangle. Spinkle the filling mixture over the dough. Roll the dough sheet into a tight cylinder. Cut into individual portions and bake them. I bake them in muffin moulds so I cut them in 3-4cm pieces.

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green tomato jam

In der türkischen Küche haben grüne Tomaten als Hauptakteure in manchen regional recipes place. They are mainly but inserted .
When I saw in July a package of green tomatoes in the Turkish shop, I had access. I would definitely try the "Fried Green Tomatoes jam", which I've read on the Internet so many times. I've tried this
recipe from Seattle Bon Vivant. This is a recipe that takes some time. But is not a difficult recipe. The individual stages but seem to make sense for the Konsinstenz, though I doubted at the beginning of it;)
emerged as a result more of a jam, the very good match for the cheese. Rather something like fig mustard bzw.Früchtesenf I would almost say. On bread but I prefer strawberry jam.

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currant cake

We have a few weeks ago strawberries, raspberries and currants on a farm himself picked. Much of this course, we ate like that. Of the strawberry jam I've tried several new places with new flavors. For example, strawberry jam with rose syrup or strawberry jam with whole strawberries. In the latter, I had more problems to keep the natural color of strawberries.
from the currants I did want to also make jam, but somehow I was so focused on new flavor combinations that we had during my unsatisfactory testing phase, most likely just given currants eat Sun A portion of the currants I used for this cake. Actually, I do not like it so much when you bake berries (eg strawberries or raspberries). They taste fresh, so good that it does them by baking only unjust, I think. There are also berries in which it is perfectly ok, that they were in the cake mitgebacken enjoys how the currants or blueberries.

was originally thought the recipe for a sheet with 500 g of flour and only 2 eggs. With some minor and major changes came out as a result of a delicious cake that we all liked. Our cake is a baked tart form.

currant cake
120g soft butter
125g sugar
(cane sugar was used)
1 package vanilla sugar or 2 drops of vanilla flavoring
3 eggs
salt
250g ground hazelnuts
50g flour
1 teaspoon baking powder
1-2 tablespoons milk 500g currants


rinsed and free of the panicles
2 tablespoons sugar

- currants with 2 tablespoons sugar mix and put it away.
- butter with an electric mixer until fluffy. Gradually add sugar, vanilla sugar, eggs and salt.
-ground hazelnuts, flour and baking powder. And slowly stir in the egg mixture. Depending on the needs of the dough, mix 1-2 tablespoons milk.
dough in a buttered tart mold stress. Currants spread on the dough.
- Bake in preheated oven at 200 ° bake 30-35 minutes. Let cool and serve with powdered sugar.
Bon appetit!

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antipasto tapas mezze

The theme of the event is blog this month "antipasti, tapas and mezze" , something very special! This time there are only pictures of ideas zu diesem Thema von mir. Meine Küche ist ohne diese Sachen und Auberginen überhaupt nicht denkbar;)

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Leche Frita

Bicycle Birthday Cake Kit

White Chocolate Mousse with Mascarpone Chocolate Zucchini Cake

The new Betty Bossi issue I've seen a recipe with white chocolate mousse. really do not like white chocolate but other (dark) chocolate mousse there en masse. So I had the inspiration of Betty, but I have not even held to the recipe, not the quantity nor the ingredients. Yes, to the indicated preparation ridiculous for me I have not kept anyway. The consistency was very very creamy but not airy, which is still considered a mousse? That was not airy, is probably because the whipped cream that I I simply omitted. Instead I was just Rahmquark mascarpone sympathetic.

large as now my heart molds I do not know. But I got to the amounts mentioned below 3 nicely full cups. As much as we need.

White chocolate mousse with mascarpone cheese 100g white chocolate chopped
,
some water agar agar melt

125gr Mascarpone
chocolate, mix with mascarpone. Agar agar with a little (2-3 tablespoons) water to boil and mix with the cream. Refrigerate and then just with a sauce as desired but above all enjoy strong coffee.

If, as I treated the mousse as Panna Cotta we should not be surprised that it looks as if they want to express the form;)


Blog Event XXII: is chocolate

Jenna Jameson Jewel D'nyle

this recipe of epicurius.com . This was an old entry on my main page on Dilek'ce 7th August 2005 . It is a very juicy and delicious cake and no one notices that there is a zucchini cake.

CHOCOLATE ZUCCHINI CAKE

The zucchini helps keep the cake moist.
2 1 / 4 cups sifted all purpose flour

1 / 2 cup unsweetened cocoa powder

1 teaspoon baking soda

1 teaspoon salt

1 3/4 cups sugar

1/2 cup (1 stick) unsalted butter, room temperature

1/2 cup vegetable oil

2 large eggs1 teaspoon vanilla extract

1/2 cup buttermilk

2 cups grated unpeeled zucchini (about 2 1/2 medium)

1 6-ounce package (about 1 cup) semisweet chocolate chips

3/4 cup chopped walnuts
Preheat oven to 325°F. Butter and flour 13 x 9 x 2-inch baking pan. Sift flour, cocoa powder, baking soda and salt into medium bowl. Beat sugar, butter and oil in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla extract. Mix in dry ingredients alternately with buttermilk in 3 additions each. Mix in grated zucchini. Pour batter into prepared pan. Sprinkle chocolate chips and nuts over.
Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan.

Serves 12. Bon Appétit! November 1995

Hier pickt mein Sohnemann die Walnüsse heraus:)

Emblem For Ragnarok Guild

A chocolaty old entry

Dieser Eintrag ist unter Dilek'ce am 21. September 2005 erschienen.

Kelli is hosting SHF # 13 . She challenges us to "try a different recipe or add a twist to one of our" favorites. It was the chance to experiment. First I baked a triple mousse cake. I was inspired for this cake from nordljus ' " triple chocolate mousse " and " in the pink " entries.

Else, I tried black & white panna cottas . For the black side I used dark cuverture and coffee. The white side has a vanilla aroma because of the vanilla bean in it. Here are my examples with diffrent looks:

Triple chocolate mousse cake

It was my first work with mousse. I avoided till now work with uncooked eggs. I searched for mousse recipes and began to work hard. The first layer is with dark chocolate. This is the best mousse. The second one is a nougat mousse, you see it isn't jelled very well. The last layer is with almond paste and white chocolate. It was a succesfull experiment, although I thought it could have been looked better, the cake was very delicious.