August 27, 2009
Dobos Torte - Daring Bakers
The August 2009 Daring Bakers' challenge was hosted by Angela of A Spoonful of Sugar and Lorraine of Not Quite Nigella. They chose the spectacular Dobos Torte based on a recipe from Rick Rodgers' cookbook Kaffeehaus: Exquisite Desserts from the Classic Caffés of Vienna, Budapest, and Prague. Well to me this wasn't a real challenge because I grew up on this cake and some years ago I learnt from my mom how to make it. I decided to go big and baked a huge torta of 16 layers.
August 6, 2009
Sea bass with Beurre blanc
All Chilean Sea bass
Sea bass from breed or caught in the North East Atlantic
Beurre blanc is a simple butter-based emulsifed sauce made with a reduction of vinegar and/or white wine, shallots into which cold butter is blended off the heat to prevent separation. I thought it would go pretty well with a nice sea bass. I served some couscous with spinach-almond pesto and green beans with morels among the fish.
Ingredients:
1 shallot
10 g butter
4 tablespoon white wine
1/4 teaspoon white balsamico
250 ml fish stock
150 g ice cold butter
salt, pepper
Dice shallot and add it to the melted butter among the wine, the balsamico and the fish stock. Let it simmer until it has reduced down to about a quarter. Strain shallots and mix in diced cold butter. Season with salt and pepper.
August 4, 2009
Cherry&Red Currant Jam
For the Daring Baker's challenge in June, I cooked some strawberry and red currant jam, but only one glass. Well that glass got empty pretty soon, because of its wonderful piquant taste, so I thought I must prepare some more red currant jam as long as they are available on the market. This time I decided to combine it with cherries, that gave the jam a nice deep red colour.
Ingredients:
1000 g red currant
300 g cherry
500 g sugar
Pit cherries. Puree red currants and sieve, after bring it to boil with the sugar and cook for about an hour, add cherries and cook for one more hour or as long as it has reached the desired thickness. Put it into jars and let them cool covered by a blanket over night.
Ingredients:
1000 g red currant
300 g cherry
500 g sugar
Pit cherries. Puree red currants and sieve, after bring it to boil with the sugar and cook for about an hour, add cherries and cook for one more hour or as long as it has reached the desired thickness. Put it into jars and let them cool covered by a blanket over night.
August 1, 2009
Happy Birthday Switzerland!
August 1st is Switzerland's National Day, celebrating the creation of the country. Today it is her 718th anniversary.
Subscribe to:
Posts (Atom)
