Gooseberry Baiser Pie: recipe update

Yesterday I was unable to post the recipe for the gooseberry pie because I got sidetracked by a little man.
It is from chefkoch.de and here it is:
Mix 250g (gasp!) butter with 200g sugar and 1 packet of vanilla sugar until light and fluffy. Add 4 egg yolks one by one. Next stir in 400g flour and 1 packet of baking powder. Then add 150ml of your choice of liquid (the recipe uses egg nogg, I used milk).
Spread the dough into a cake tin (26cm). It should be spreadable but not really runny. Cover the top with gooseberries (approx. 700 – 800g) and bake at 180C for 25 minutes.

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In the meantime whisk the egg whites with a little salt and when they have stiffened add 150g sugar until the egg whites are shiny.

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Spread on top
of the half-baked pie and return it to the oven for a further 25 minutes until the top is nicely browned.
Enjoy either still warm or after it has cooled down. Either way it is a calorific delight!

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Green Bean Salad with German Sausage

I had a piece of the delicious gooseberry pie this afternoon and felt like having a light healthy dinner.
Green beans were on sale on I made myself a green bean salad with slices of German dry cured sausage.
For the salad I boiled the green beans with some slices of celery root in beef broth. Then I fried onions and button mushrooms in a little olive oil and mixed them with the cooked beans. For the dressing I “used” a recipe by Jamie Oliver that I only remember half-heartedly and could not find online. It contains 3 teaspoons of mustard, 4 tablespoons white wine vinegar, 6 tablespoons olive oil, salt and pepper and chopped parsley. I also added a little milk and a little of the beef broth (about 1 tablespoon).
I drizzled the dressing over the warm salad and left it to cool before serving it with the sausage slices on top.

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Gooseberry Baiser Pie

I bought a couple of baskets of gooseberries at the weekend and made a gooseberry baiser pie today.
It looks DIVINE!

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Even more so with the baiser layer on top:

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I will have to give you the recipe tomorrow as I have been spending the whole evening running after my toddler who refuses to go to sleep before 11 p.m. Very exhausting!

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Back with a Bang! Chocolate Mousse Torte

Break’s over! I had some friends over for dinner yesterday and for dessert made a chocolate mousse torte.

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For the mousse I used the recipe by Betty Bossi. I added some whipped cream stabilizer to the cream to make sure it holds up in the torte form.
I started off with baking the chocolate cake base. For this you need to mix 4 egg yolks with 90g sugar and 1 packet of vanilla sugar until it is nice and fluffy. Then whip up the 4 egg whites with 3 tablespoons of cold water. When they have stiffened, slowly add 90g sugar until the whipped egg whites are shiny and glossy.
Fold the egg whites in the egg yolk mix.

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Next add 150g flour, 100g cornflour, 40g cocoa powder and 3 teaspoons of baking powder. Then pour the mix in a buttered and floured cake tin (26cm).

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Bake it at 180C for about 25 minutes and your cake base is done.
Once it had cooled down, I cut it in half with a string and put the bottom half in a cake ring.

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Next I made the mousse, poured it over the base and put the torte in the fridge. When the mousse was set I added a layer of whipped cream and berries (blackberries, raspberries and strawberries) and garnished the rim with chocolate sprinkles.

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A deliciously silky chocolate dream!

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Change of plans

Dear friends
Over 6 months ago I set up this blog and have been enjoying feeding it (and myself) all this time. But now I need a break. I know it’s against the rules, but then again this is my blog and as Mr. Stallone put it: “I am the law”.
So I’m off!

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But to quote another action movie oneliner: “I’ll be back!”

Chocolate Battenberg

The result of today’s baking is a leaving present for someone at the office. She’ll be missed terribly!
She likes chocolate cake and marzipan so I decided to try a recipe from my newest acquisition, Peggy Porschen’s Boutique Baking, and make a Chocolate Battenberg.
I had to reduce the amounts by half because my Battenberg tin is 20cm long and Peggy’s recipe is for twice the size.
First I whisked 125g soft butter with 125g sugar and vanilla seeds of 1 vanilla pod.

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Next I added 3 eggs and then split the mix in two equal parts.

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To one half I added 70g flour, 1/2 a teaspoon of baking powder and 25g ground almonds. To the other 50g flour, 25g ground almonds, 1/2 a teaspoon of baking powder and 20g cocoa powder.

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Then I poured the dough in the baking tin and baked it at 180C for about 20 minutes.

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The slices turned out perfectly!

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Once they cooled down I assembled them using apricot jam as ‘mortar’.

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I wrapped the Battenberg in 200g rolled out marzipan that I covered in melted
chocolate.

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Lastly I dripped some chocolate over the cake and sprinkled it with nonpareilles.

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The Battenberg is now sitting in the fridge waiting to be finished off tomorrow.

Minteani

I relapsed and bought a cookbook today. Peggy Porschen’s Boutique Baking.

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I got out my precious vintage tea cup (Royal Albert, no less!) and made myself a jug of Minteani.

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You need fresh peppermint leaves, peppermint (green) tea (1.5dl), freshly squeezed lemon juice (1.5dl), 150g caster sugar (I reduced it to 80g), 50ml vodka, ice cubes & a splash of crème de menthe (I did not have any and left it out).
I used the new “cold water” Twinings peppermint green tea:

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Next I heated the lemon juice with the sugar to dissolve it and left it to cool.

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Because I like my drinks frozen, I blended the tea, lemon juice and vodka in the blender with some ice cubes.
I poured it in the tea cup with a splash of lemon juice.

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I very highly recommend that you try this recipe yourselves. It is delicious with a capital D!

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Mozzarella in Carrozza

Today’s recipe is a calorie shocker: mozzarella in carozza. I’ve been planning to make it ever since I watched Nigella Lawson do it on her show. Naturally I used her recipe which you can find here.
Here is my assembly line:

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Put the mozzarella on the toast:

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Top it with the second piece of toast, dunk the ‘sandwich’ in milk, dredge it in flour and then dip it the egg wash seasoned with salt and pepper.

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Instead of olive oil I fried it in butter.

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I served it with tomato and cucumber salad.

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The cheese was warm and gooey and the mozzarella in carrozza tasted great.
Luckily I ran 18.5 km this afternoon, albeit in 45 minutes and 57 seconds and having burnt 10’495 calories. Or at least so my new miCoach pacer told me. I chose to believe it!

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Walapy Cornbread

I bought a bag of cornmeal out of curiosity because I had no clue what to do with it. I chose a cornbread recipe from the website chefkoch.de but adapted it almost beyond recognition.
For the sweet cornbread whisk together 125g soft butter with 130g sugar and 2 eggs.

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In a separate bowl mix 140g cornmeal, 120g flour, 1 tablespoon baking powder, 1 packet vanilla sugar and a pinch of salt.

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Add 1.3 dl liquid to the butter/egg mix. The original recipe uses buttermilk. I did not have any and added 1.3 dl of a mix of curd, cream and milk and whisked all the ingredients together.

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Next I added two more ingredients that are not included in the recipe: 150g chopped dried apricots (soaked in a little apple juice) and 100g chopped walnuts.

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I poured the dough in a bread tin and baked it at 180C for about 35 minutes.

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With a little chocolate, walnut and apricot frosting, the cornbread looks really posh!

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I hope it tastes as nice as it looks but I won’t know that until tomorrow.
Update:

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It tastes fantastic but if it weren’t for the apricots it would be a bit dry. Next time I’ll add a little more liquid.

Onion Pie

I made a M&M’s Peanut Guglhopf with fresh yeast yesterday.

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I had 20g fresh yeast and a pile of onions left so the obvious choice for my next recipe was onion pie, a specialty from my home town Basel. For the pie dough I put 200g flour in a bowl and made a well in the middle in which I put the fresh yeast mixed with 1 teaspoon sugar and 5 tablespoons lukewarm milk. Stir in a little of the flour and leave it until it throws bubbles.

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In the meantime thinly slice 500g onions.

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Fry 80g diced bacon in a pan and add the onions and fry them
until milky and soft. Season with salt, ground cloves, ground paprika and pepper and put aside.

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Now bring together the dough by adding 1/2 teaspoon of salt and 3 tablespoons olive oil.

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After 30 minutes the dough should have doubled in size and you can roll it out to fit your pie tin.

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Fill the pie with the cooked onion and bacon. Then whisk 1 egg with 2 tablespoons of curd and 2 tablespoons of sour cream and pour it over the pie.

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Bake in the oven at 200C for 30-35 minutes. It tastes best still hot but is also very nice eaten cold.

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