Rumtopf - Käsetorte -culinary tour around the world: germany - :)))

I'm still loughing....I was over at joan's to read what she had found about Germany, this week's country on our culinary trip around the world...

and she asked, no she was begging non to find to many recipes containing cabbage or potatoes
:)))))

weeeeelll...I'm playing in my backyard this time...beeing married to a german...:)))

so, on briiblog this time...no cabbage and no potatoes!!

does this make you happy, joan???

I hope so!!

for you I have two recipes...on very very drunk ;)..and one very sweet.

I hope you enjoy both! :)))

I work as a kind of turist guide on the summertime here on this beautiful place, that is the Garda Lake..and during my many trekkings I have had the opportunity to meet both germans from exBDR and germans from the exDDR.

both has made an incredibile efford to go along together in harmony and without to many discussions. that's good, don't you think?

oh..let's go on with the recipe...

my dear joan...for you...

the rumtopf!!!!

or, if you prefer...seasonal fruit drunken in rhum!

you need a large jar, big enough to contain 5liters.

I've used an olive oil jar, this:

then you start with the first fruit of the season

strawberries...

you need:

500gr of strawberries, 250gr of sugar and a bottle (70cl) of dark rum 54%

cut the strawberries in half(I didn't even wash them, mine were organic, and then with all the rum the were certainly disinfected :))) )

cover with the sugar and pour all the bottle over the sugar and the fruit.

close the lid of the jar and leave in a cool, dark place

the second fruit is:

cherries

1kg of cherries, 500gr of sugar and 40cl of rum.

leave the cherries with a piece of stalk attached, cover with sugar and pour over the rum..

don't mix.

so you go on with all fruits of the season....

peaces and apricots

500gr of peaches, 250gr of sugar and 40cl of rum

500gr of apricots, 250gr of suag and 40cl of rum

cut in halves without stones, peel the peaces, cover with sugar and pour over the rum.

different sorts of plums

500gr of plums, 250gr of sugar and 40cl of rum.

cut the plums in halves without stones and cover with sugar, pour over the rum.

end with pears

500gr of pears, 250gr of sugar and 40cl of rum

cut the pears in quarters, cover with sugar pour over the rum.

now, let rest for 4 weeks, then you add another half of bottle of rum and let rest, for other 4 weeks.

usually by then you arrive at Christmas, and can offer the rumtopf as a different Christamas gift.

per la versione italiana cliccate sulla foto.

brigidaa_te:

if you can find use the rum at 54%, I used an normal Pampero 40%

in the orginal recipe they put 500gr of sugar...that is to much (for me)

other fruits you can add are:

raspberries

blueberries

don't add:

kiwi

oranges

apples

my other recipe is a tipical german cake..

käsetorte

this is a very quick cake, but very important is to use quark, that is an acid ricotta.

if you can't find it, use ricotta. it will be very tasty the same, but more solid.

for the bottom:
200gr of plain flour
3 gr chemical yeast for cakes
60gr di sugar
1 egg
100gr of butter

for the cream:
1kg di quark*
160gr sugar
1ogr of vanillina
grated peel of one lemon (organic)
60gr of semolina**
4 eggs

for the bottom:

mix all the ingredients very quickly with your fingertips

stretch out in a mould (grease it before stretching the dough)

for the cream:
mount the egg whites very stiff and put aside.

wisk the rest of the ingredients to a very flouffy cream, add the whites carefully.

pour the cream in the crust bottom.

put in a preheated oven at 180° C for ca 50min. cover if it gets to brown.

see you next week in FRance...

vive la France..olà là! :)))

WHB# 167 - veloutè of pumpkin, carrots, sellery with cumin and fennel

ciao to everybody!

WHB is back...this week hosted by chris - mele cotte.

this is an idea of kalyn, and from now on hold by haalo.
if you would like to join, please read here.

I made this veloutè thinking of chris, after trying cumin and fennel in the pinepple pickles

I realized they are super together.

so, chris this is for you! :)))

this is a recipe fot a pressure cooker

you need:

350gr of pumkin (without peel)

350gr of carrots

250gr of green sellery

1-2 tsp of cumin

1-2 tsp of fennel

extravergin olive oil

1,5 liters of water

let the cumin and the fennel gently fry in the olive oil (you need aprx 2 tbsp)

add all the clean vegetables cut in pieces, toss around and let get aromatizied

add all the water, close the cover, and the pressure cooker whistles, lower the heat and let cook for 30min.

open the relife/air valve and let out the air.

open and with a immersion mixer, mix until smoth.

serve with some cumin and fennel seed.

brigidaa_te

if you don't have or want use a pressure cooker, please consider dubble of the time.

I do apologize for this short post, but in this moment I'm under pressure for an exame

I have around end of february/mid march.

I studying very hard, and have less time to look after my blog.

but I care to participate on WHB every week, even though my posts will be rather miserable.

so..see you next week at marija's blog palachinka

per la versione italiana, cliccate sulla foto :)

culinary tour around the world: poland

this week joan with her culinary tour around the world,

and the world food program
takes us to Poland..

I've never been there, even if I have Polish friends..
what I know of Poland is that it is a very young and dinamic country.
as a matter of fact a lot of Scandinavian firms has their offices and factory there..
just think of IKEA for example. :))
Poland is very ahead in internet things, not as much as Iceland and Estonia...
how are the two leading world countries in pc/person, butmany young polish people
works in software firms.
Poland has suffered a lot during the Second World War, and then under
Russian pressure for many decades...

they had their "liberation" with Lech Walesa.
from then on, and with their entrance in UE.. (in 2004)
they finally had some soddisfaction!

ok..that's enough political and historical talking..

let's entroduce the recipe :)))

this is a cake that I found in my cookbook:

" christmas cakes from all around the world"

nicoletta negri - nathalie aru

ed. fabbri

rolca z mak - poppy seed roll




for the dough:
350gr of plain flour
90gr of sugar*
20gr of fresh yeast**
110ml of milk
1 egg
60gr of meleted butter
25gr of toasted grated almonds




for the filling:



100gr of poppy seeds
50gr of butter
80gr of sugar***
80gr of raisins
50gr of grated almonds
20gr of grated orange and lemon peel
1/2 tps cinamon








mix flour, sugar
let the yeast melt in the milk (non more than 37°)
pour it over the flour and sugar.
add the grated tosted almonds (just gently tost them in a pan without any grease)
add the egg and the melted butter.
work the dough well for ca 10min
put aside, cover with a handcloth and let rise to double size.


in the mean while, pour boiling water over the poppy seeds and let cool compleately.
when the poppys are cold, filter them through a strainer (a very fine strainer)
let them cook in the butter for 2min.
then add the sugar, the raisins, the orange/lemon peel and the cinamon.
let cool compleatly before using. (if not the doug will get stichy and you will not be able to roll)

strech the dough in a rectangle (30X40 more or less :)) ) and spread out the filling.
leave 2cm of border all around to close properly.
roll the dough with the filling, stating from the larger side.
close all boarders not to let the filling sip out.
close all boarders well, and put the roll with the opening down on a oven plate
(put baking paper under)
and let rise for a hour or so.
put in oven 190° for ca 30min.

delicious!!!! :)))

brigidaa_te
*
I putted 50gr of sugar
**
I used just 10gr of yeast and let rise longer
***
I putted 40gr of sugar.

if you want a more glazed surface, brush the roll with a batted egg.

see you next week in France...olà là! :)))


cliccate sull'imagine per la versione in italiano. :)

WHB #166 - ananas pickles

here we are...

week end herb blogging!!

this is an idea of kalyn, and from now on hold by haalo.

if you would like to join, please read here

this week we are hosted by my very dear bloggeraid friend

Rachel from the Crispy cook! :)))

for her I wanted to find a glutenfree recipe, but as this is a very very busy time for me...

I couldn't come up with something more simple than this recipe...

but..I made with my heart and you in mind! :)))

I hope you apologize and ...promise you try it!!

this is recipe I found on one of my Norvegian cook books

vintermat som varmer

gitte heidi rasmussen

inge skovdal

ed. schibsted

(don't be bored, I finally got back my new swedish cook books...
so from now on..something new will be cooking :)))) )

you need:

400gr of fresh ananas

juice from 1 lime

1 dl ananas juice*

20gr of fresh ginger
100gr of sugar

1 tsp of fennel seeds

1 tsp of cumin seeds

1tsp nigella seeds*
1tsp of mustard seeds

75gr of dried apricots

put the juices and the spices, suggar and the grated ginger in a pot and let cook for a couple of minutes.

add the chopped ananas and apricots and let cook softly for ca 25min.

adjust with salt and ginger. and then let cook another 10min.

pour in clean glasses and close thight.

let cool up side down

store in a cool and dark place.

you sould do two things:

let rest for 2 weeks before tasting it (that's hard!)

do double rate at once!!

:)))

brigidaa_te:

you can also use canned ananas, rember to cook just for 20min.

*

if you don't get enough of juce cutting the ananas, just add some more lime juice.

**

I didn't have them..so I added some piemento pepper instead.

the taste is very interesting, it is incredible how good ananas tastes with cumin and fennel..

I almost finished one jar..in tasting! :)))))

try it with this dish

ham with basil and ginger

>< 100-150gr of ham per person
fresh ginger
fresh basil
green curry
a piece of leek
1clove of garlic
4 tbsp of ananas or lime juice
white wine

in a frying pan put the garlic, the curry, the chopped leek,
some basil leaves and the grated ginger..
let fry gentle in some extra olive oil.
fade with some of the juice...
add the ham cut in cubes and higher the heat, keep mixing and let the flavours penetrate the meat.
fade with the juice and some white wine..
aggiust with basil, ginger and curry
when it is all dried up, the ham is ready to serve
serve with the ananas pickles...it is good! :)))

see you next week at chris - mele cotte

culinary tour around the world: norway

>< I don't realy know how to start...
well..I think the first one to thank is ivy...
we made friends on facebook
and she had a badge that intrigued me...
I started to read...and got more and more interested.


it is called BloggerAid,
Bloggers Uniting to Aid in the Alleviation of Hunger
the first thing was to sign up...
now I'm trying to figure out how to help...
but I'm so happy being part of something so right.
it feels good!


then I got to know rachel..
zapping trough the round up of the weekend herb blogging...
in her blog I found joan..
and her culinary trip around the world
and the food world programme
and here I am! :))))))

ok..before I give you my very silly, simple recipe...
I want to tell you that they don't just eat fish in Norway..they eat lamb too! :))
I have a dear Norwegian friend of mine, Renata, she's from Bergen..and their special dish
is lamb's feet with cabbage!! it is true!!!! promise!!
the cook these feet for 6-7 hours with the whole cabbage.
it is...very fat! so together they drink schnaps.
now, this was what I wanted to prepare, but of course I didn't find any lamb feet, just some
pork feet, but that wouldn't be the same..would it?? :)))
but don't worry...joan has the recipe and photos to!!
(my question now is, why did renata make me eat lamb feet, when the recipe says lamb meat?????)))

so...here I go with a fish dish, too :)))

this recipe comes from one of mine Norwegian cook books:
vintermat som varmer
gitte heidi rasmussen
inge skovdal
ed. schibsted

>



you need:

1 jar of herrings in onion f.ex

a pice of leek

juice and peel from half a lemon

pepper seeds

fresh dill (if you have so, if not you can use thyme as I did)

filter the herring, but don not trow away the juice.

cut the leek in tiny rings

grate the peel of the lemon and squeeze the juice.

mix all ingredients very gently, put in the fridge to cool before serving.

serve in a small glass.

very, simple, very quick..very norvegian :)))

Visit BloggerAid

WHB # 155 - Sunroot-Leek Flan with Horseradish yoghurt sauce

welcome to this week's herb blogging! you are all invitade to laurie's place

Mediterrean Cooking in Alaska!! it is a little far away..but there is place for everybody! :) thank's laurie for hosting!!

I would like to thank Kalyn for this affascinating idea! going on for almost 3 years!

we are almost there!!! :)

do you also want to join? here you find all information.

when I looked at the beautiful flowers of the topinambur in this last weeks..I didn't know that name of this plant has had such a confusing existence!!

well..in Italian it is calld topinambur..but in english???

Jerusalem Artichoke? Sunroot? Earth apple
(and here you really get in confusion..because in German..it is called Erdbirne..Earth pear!! )

ok ok..let's start from the begining... :)

the Topinambur is an Helianthus tuberosus...that means it is a flower from the sunflower family.

the sunflower we are used to find around is called Helianthus annus.

it is a native of the North American plains, and was introduced in Europe after the discovery of America.

the first notice about this plant we have is around 1500, and in 1616 the naturalist and botanic Fabio Colonna, wrote in his "Ecpharais" about this plant, given it the name of " Flos Solis Farnesianus", as a matter of fact it was grown in the Gardens of Farnese, in Rome.

The gardners called it "girasole articocco".

probably the name articocco was given beacause of it's taste of artichoke.

here I found two versions...one says this word comes from the Arabic "al-Karshuf", the other

that the name was given by the french explorer Samuel de Champlain, noting that it's taste was similar to the artichoke.

well , anyway..in one way or in the other..this root is very healty, the flowers are beatiful, the plant is a easygrowing even intrusive at time. It gets over 2,5mt..and blooms for several weeks.. when all the plant is wilted it is time to take out the root, clean it, cook it and....eat it! :)

Sunroot-Leek Flan with Horseradish yoghurt sauce

150g of sunroot

150g of leek

100g of soft cheese (f.ex Philadelphia)

1 egg

1 tblsp of extravergin olive oil

2 tblsp of flour

10gr of fresh grated ginger root

for the sauce:

100g of white yoghurt

2-3 tblsp of Horserarish

chop the leek and let it wilt gently in the olive oil. (pay attention, as the leek contains sugar, it burns very fast)

peel the sunroot and cut in small pieces, add to the leek in the pan.

let cook for 5-6min, mix no and then.

let cool.

combine the egg, with the cheese and the flour, in a blender.

add the sunroot and the leek, mix well.

pour into 4 small forms (I used monportions in silicon, if not you should butter the forms)

cook in a water bath in a preheated oven at 140° for aprox 20min.

(put the forms in a pan, put in the oven, and then add the water, it is easier to coop with)

prepare the sauce:

mix the yoghurt with the Horseradish and put in the fridge until the flan is ready.when the flan is done, let it rest for 10min, take gently out of the form and serve lukewarm with the horseradish sauce.

see you next week! :)

brigidaa_te:

for the Italian version:

flan di topinambur e porro con salsina di yogurt e kren