29 Apr 2013

drinks going to be served at the pool

After few days of warmth last week, the weekend was a bit cold. But today it seems that the sunny days are coming back. Although it is still hard to decide what to wear; cold in the morning, warm at noon and a mixture of everything in the afternoon; there must be some life forms who have a built-in thermometer.
I am pretty sure that one these life form is living with us. When I walked our dog Emma today along the channel she shows me quite intensively that a Labrador is attracted to water. She was still hunting the ball which I threw and brought it back with the unspoken words in her eyes to throw it again. But time by time she was checking the channel for a possibility to come closer to the water.
Then there is this little bridge you have to cross when you want to reach the other side of the channel. So we did and at he other side she went nuts because all in the sudden she remembers that there is an alley leading to a quiet crosscut of the channel where you can easily reach the water. 
She was a bit sad when I called her out of the water.
Why built-in thermometer? She already knows that area and in winter she wasn't interested to jump into the water. Not for a second.

When the Lab is going nuts the weather get warmer and drinks are going to be served at the pool. 

Bildunterschrift hinzufügen
   

5 Apr 2013

leftovers are leading to a chocolate tarte

Sitting at the desk and sharing the rare moments of sunlight in the city with the flowers which are the highlight in those grey days.
Thinking what to do to fight against this foggy weather. April, and still no spring.
Suddenly I remember  that there are some leftovers in the fridge and freezer. I took out the pastry from the freezer, searched  for the chocolate canache in the fridege which I used for the curd cheese dumplings and preheated the oven. Rolled the pastry, placed it in a baking tray and gave inti the oven for 15 minutes at 170°C.
Meanwhile I melted carefully the canache over a water bath. Added to eggs to the warm and mixed it well. Took out the pastry, poured in the chocolate mixture. Switched off the oven, put back the cake into the oven and closed the door.
Left the cake for about one hour in the warm oven to refine the eggs.

April, and still no spring.
Flowers which are the highlight in those grey days, warm chocolate tarte...who cares about the weather.

I have to admit that I have been lucky but for all those who are thinking of chocolate tarte might be the following of interest.

For the dough
Flour
250
g
Butter, room temperature
150
g
Sugar
30
g
Icing sugar
60
g
Almonds,grounded
80
g
Egg
1
nos
Salt




         
Mix all ingredients and knead until you get a homogenous dough.
Wrap in cling film and keep in the fridge for one hour.
Roll out the dough to fit in your baking tray. Bake at 170°C for 15 minutes.

For the filling
Cream 120 ml
Milk 60 ml
Chocolate, dark 150 g
Salt 1 pinch
Egg 2 nos
Butter 15 g

Heat up Cream, milk, salt and butter. Break Chocolate.
Remove the milk from the stove, add chocolate and stir until it is completely dissolved. Stir in the egg,  fill into the baking tray  and keep the tart for about two hours in the oven which is switched off.
 


 
 

1 Apr 2013

beetroot granité with chocolate filled curd cheese dumplings

beetroot | curd cheese | chocolate

The following recipes you should prepare one day in advance.

Beetroot Granité 
Beetroot
1
kg
Sugar
100
g
Water
1000
ml
Rose water
3
tsp
Juice and zests of lime
2
nos
 
Peel the beetroot, chop in to cubes of 2 cm and place in a pot. Add the other ingredients and boil for 10 minutes. Allow to cool down in the pot. Do not blend the roots.
When the stock is cold strain the liquid into a container which you can keep in your freezer. After an hour you should stir the juice with a whisk and repeat the procedure occasionally to get the cristal crunchy structure.

Chocolate Canache for the filling of  the dumplings
Chocolate, dark
200
g
Cream
75
ml
Sugar
25
g

Chop the chocolate.
Place sugar and cream in a pot and bring to boil. Remove the pot from the stove, add the chocolate and stir until it is completly dissolved.
Pour into a container and keep in the fridge.

Dough for the dumplings
Egg
1
nos
Butter
80
g
Curd cheese
250
g
Flour
150
g
  
Cream butter and egg. Add the cheese and mix well. Finally add the flour and mix until you get a nice dough. 
The dough will be quite soft.
Keep in the fridge.

The day after preparation.
Take the dough and the canche out of the fridge and check if the work on the granité has been successful. Even today do not forget to stir the garanité.

At first make balls of the canache of the size of marbles.
Take some of the dough. Enough to cover the chocolate marble. Flatten the dough with some flour and place the chocolate in the middle. Now form a nice dumpling.
Place the dumplings in a pot with boiling water and reduce the heat. The water should not boil again. 
When the dumplings coming up they are done.
If you like you can roll the dumplings in grounded nuts which you mixed with some icing sugar.
If you have any left overs you can keep the dough for another few days or fill it with stone fruits. The canache you can keep in the freezer until you need it again.