Kitchen Gadget Trial Cont.

I am off to a pre-dinner wine exhibition which includes wine tasting, of course. I had to put a bite or two in my stomach before taking off. A perfect opportunity to try my new ravioli/pasties making thingies.

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I used ready made puff pastry and filled the pasties with ham, sundried tomato and gorgonzola mascarpone cheese.

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Easy as pie!

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Another gadget that turned out a good buy. I am very pleased with my shopping (and cooking) skills so far.

Carrot soup with caramel peppermint drizzle

Today’s recipe is from a fellow Tweep, @_rem__. For 2 servings you need ca. 400g carrots, 1 small leekstalk and 1 shallot onion. Finely chop the onion and sweat it in some butter.

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Add the sliced and diced leek and carrots.

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Then pour 5dl veggie broth over the veggies, bring to the boil and then cook at a moderate heat for 30 minutes with the lid on the pot.

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Then blend the soup in the mixer.

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Pour it back into the pot, add 100g crème fraiche and season with salt and pepper.

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For the caramel sauce, caramelize 50g sugar, then add 50ml water to dissolve it. I like adding a personal touch to recipes so I chopped in a few peppermint leaves.

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Rather than mixing the caramel into the soup as suggested in the recipe, I drizzled a generous bit on top. Looks prettier and lets you taste the soup with and without the caramel.

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Pretty to look at and very tasty!

Nastrovje Rhubarb

I LOVE eating rhubarb in all its varieties: rhubarb crumble, rhubarb chutney, rhubarb jam, rhubarb compote, andonandon… I have never had rhubarb schnaps, however. When I came across the recipe for rhubarb schnaps in Nigella Lawson’s “How to be a domestic goddess” I had to try it.
It is super easy!
Cut approximately 500g rhubarb, which should leave you with about 400g rhubarb cuts. Put them
in a pickles jar.

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Cover the rhubarb with 200g sugar.

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Fill the jar with vodka. Nigella says you can use the inexpensive stuff.

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And that’s it for now. Of course, the proof of the schnaps lies in the drinking. But before you can do that you need to store it for at least 6 weeks in a cool, dark place. So the next update to this post will follow towards the end of May.

Meringues

I had 4 egg whites left from yesterday’s mayo. The obvious choice for using these was to make meringues. The recipe is from chefkoch.de and is called “Liebes Baiser”, i.e. love meringues.
Start off by whisking the egg whites until stiff.

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To the 4 eggwhites add 250g icing sugar and 2 packets of vanilla sugar bit by bit. I always add the sugars whisking by hand and not with the electric whisker in order not to risk losing all the ‘fluff’.

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When it is glossy, use the electric mixer to whisk it some more to get a fairly firm meringue mix.

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The recipe mixes in nonpareils aka hundreds and thousands.

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In hindsight I would leave those out as they do not add much to the meringues.

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After baking for about 60-70 minutes at 125 degrees Celsius the meringues were perfect. Crunchy and delicious!

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Update:

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Mayonnaise for Fondue Chinoise

Mayonnaise is something I always buy in tubes. Not today. For our fondue chinoise (meat cuts dipped in boiling broth) I made my own mayonnaise. The recipe is from Saisonküche.
You need 4 egg yolks to which you add a generous pinch of salt, some pepper, half a teaspoon of mustard and 4 teaspoons of white wine vinegar. Whisk it all together.

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Add 5dl oil (neutrally flavoured such as sunflower or rapeseed oil) in a slooooow drizzle and keep whisking until you get the typical ‘mayonnaisy’ consistency.

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I then added different ingredients to batches of mayonnaise, such as ketchup for a cocktail mayo.

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Pickled cucumbers and a teaspoon or two of the brine to make a tartar sauce.

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And curry mayo.
All made for excellent dips for the fondue chinoise.

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Sorrel Salad

Together with the wild garlic I also bought a bunch of sorrel at the market in Freiburg. I have never eaten sorrel before but always wanted to try it. The guy at the market stall gave me the following recipe for sorrel salad.
Dice 1 red pepper and half a cucumber.

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Then add feta cheese. I bought ready diced feta cheese because the cubes are tiny and look very pretty.

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Then cut the sorrel leaves into stripes and add them to your salad.

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Drizzle with olive oil and a little vinegar (only a little as the sorrel adds a fairly sour taste already) and season with salt and pepper.

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I liked it although the sorrel didn’t really add that strong of a flavour. My boyfriend said next time I might just as well cut some gras from the lawn and add it to the salad. The philistine!

Wild Garlic Soda Bread

I bought a bunch of wild garlic at the market in Freiburg yesterday. I love warm fresh soda bread and for today’s Sunday brunch I baked a soda bread with wild garlic.
I know a lot of people who collect the wild garlic themselves. When you do you have to make sure that you don’t mix up wild garlic with lily of the valley otherwise you’re in trouble. I hope the people from the market stall knew their botanics…

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For the soda bread (recipe from bbcgoodfood.com) I mixed 125g white flour, 125g wholemeal flour, 50g porridge oats, half a teaspoon of bicarbonate of soda and half a teaspoon of salt.

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Then I rubbed in 125g butter. Irish butter, of course.

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At this point I also added the wild garlic (half a bunch).

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Then I added 2dl buttermilk…

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and brought the whole thing gently together and formed the typical soda bread shape on a floured surface.

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The bread baked in the oven at 200 degrees Celsius for 35 minutes.

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It was delicious and the wild garlic added a nice twist without being overwhelming. One other thing probably also added a twist. I only realized my mistake when I wrote the blogpost: I rubbed in 125g butter instead of the 12.5g as stated in the recipe.

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I think this turned out to be an accidental improvement!

Monstrous Black Forrest Cupcake

Yesterday I showed you my new kitchen gadgets. So now brace yourselves for my first monster cupcake!
I used a chocolate cake recipe from chefkoch.de. For the cupcake mould I needed twice the amount of the ingredients.
I mixed 5 eggs with 3 cups of sugar.

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Then I added 1 cup of oil, 1 cup of milk, 2 packets of vanilla sugar, 3.5 cups of flour, 6 tablespoons of cocoa and 1 packet of baking powder.

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Then I filled the two moulds and baked the cakes in the oven at 180 degrees Celsius for about 40 minutes.

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The two parts turned out perfectly.

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I decided to make a black forrest gateau style cupcake and filled the bottom half with cherries.

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Because I did not have proper cream I had to use cream from a spray can. It is very airy and thus was not the best option as it is fairly runny. It worked okay, though.

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I put the second half on top and garnished it with plain cream, chocolate cream, cherries and chocolate shavings.

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A monstrosity, but a delicious one! The mega cup cake kit was definitely a good buy!

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Wildcard – Inspector Gadget

My blog rules set forth that I must use recipes I already own. Therefore I am not supposed to buy new cookbooks.
This has lead to me overcompensating and buying “must-have” kitchen gadgets. For example cute cookie cutters:

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Tools for sugar flowers:

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A cookie imprint gadget:

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A pie set:

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A cake pop set:

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Gadgets for making little pies, pasta and sweet bites:

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And a monster cupcake mould:

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I haven’t tried any of these yet, but I will start tomorrow! I think, however, a shopping ban on kitchen gadgets is advisable…
Oh and if my boyfriend asks, all of these gadgets have been given to me for free for testing purposes!

Prosecco Peppermint Raspberry Cupcakes

Technically, today’s recipe is not within my blog rules. It is not a recipe I owned/knew already but one I made up myself today.
The inspiration came from a peppermint raspberry yoghurt I bought a couple of days ago.

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I had some leftover prosecco in the fridge that I infused with a bag of peppermint tea.

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For the cupcake dough whip 125g sugar and 80g butter until smooth. Add 2 eggs. Then add about 2dl liquids. I added 1dl of the yoghurt and 1 dl of the peppermint prosecco.
In a separate bowl mix together 250g flour, 1/2 packet of baking powder, a pinch of bicarbonate of soda and a pinch of salt. Add the liquid mix and fill into a cupcake tin. Put 3 fresh raspberries into each cupcake.

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Bake in the oven at 180 degrees Celsius for about 15-20 minutes.

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For the frosting, thinly cut some peppermint leaves. Mix lemon juice and icing sugar and add the peppermint.

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Frost and garnish the cupcakes with the icing, a peppermint leave and 2 raspberries.

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Heavenly!

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