Paulchens FoodBlog & the Three Tabbycats united

Nan e Barbari

I have been on hiatus for the last two BBB breads but now I am back with a new bread and a "refurbished" blog too.

I've had some troubles with my selfhosted wordpress blogs causing troubles to my admin people and their servers so I decided that it was time for a change since this was bothering me too much and I didn't want to deal with this kind of troubles every now and then not even knowing what exactly was causing the troubles.

So I have to shout out a huge thank you to Silvio and Bea of BlueLionWebdesign for alawys being there for me and for their outstanding customer support. Bea and Silvio have been a constant support through all my adventures since 2006. Once again it is me who needs to say thank you for always being only an email or Facebook message away. You rock!

As you can see I have switched from wordpress to their very own blog platform known as "Designblog" it is a software in German language so you might come across some German every here and there on the blog but I hope you will find your way through without any big difficulties. ;o)

Thus said: Silvio transfered all my old blog posts form both the cats' blog and my foodblog into one blog and I still need to edit all the old transfered entries to tag and categorize them in order for you to find them in the search and the navigation properly.




But now to something completely different and he main reason for this post: Bread.

Nan e Barberi


Elizabeth of "blog from OUR kitchen" was serving as the Kitchen of the Month this time and made us knead by hand (!!)

She - who whines at us at any given chance for having he made to bake the Croc - mad us need by hand a dough that could easily be known as the little sister of all Crocs! Ha!

Please find the original recipe in the link to Elizabeth's link above as I have made some changes to her instructions.
As always I have used all spelt flour instead of wheat. I used fresh yeast as I did not have instant yeast on hand plus I used alternate topping as I found out too late that I did not have the required ingredients for the topping Elizabeth suggested.

This dough I tell ya was a real beast. I had a hard time preventing it form sticking to my hands and fingers. Some real slapping and cursing was needed before the dough behaved like it should. It rose like a charm tho once it was in his bowl and happily resting.

I took the breads with me to friends where we enjoyed them with grilled a t-bone steak, some chicken, sweet potato sticks and corn on the cob. It was a perfect addition to this barbecue meal. Awesome!



Nan e Barbari (Persian flatbread)
based on Lida's recipe for Barbari Bread at 1001recipe.com

dough 
  • 5 gram active dry yeast
  • 360 gram water, at 32°C
  • 60 gram 100% whole spelt flour
  • 360 gram unbleached white spelt flour
  • 2 gram baking powder
  • 6 gram salt
  • nigella seeds (or black sesame, poppy, sesame seeds)
sauce 
  • 1/2 tsp flour 
  • 1/2 tsp baking soda
  • 80 gram water
  1. Mixing the dough Pour the water into a largish bowl. Whisk in the yeast.
  2. Add the flours, baking powder and salt and stir with a wooden spoon until the dough pulls away from the sides of the bowl.
  3. Kneading: Turn the dough out onto an UNfloured board. Wash and dry the mixing bowl. Please do not be tempted to skip this step.
  4. Using both hands on either side of the dough and thumbs resting on the top in the center, lift it up and flip it over in the air before plopping it back down on the board. Fold the dough in half away from you as you plop the dough down. Keep repeating until the dough is smooth. Every so often, use the dough scraper to clean the board. Stretching the dough is desired on the turns. But this won't start happening right away. (Please look at this video for clarification.)
  5. When the dough is smooth, place it in the clean mixing bowl (there is no need to oil the bowl). Cover the bowl with a plate and leave in a draft-free area to rise to double.
  6. Prepare the sauce: Whisk flour, baking soda and water in a small pot. Bring it to a boil. Remove from heat and set aside to cool.
  7. Pre-shaping: Line a cookie sheet with parchment paper. Scatter a light dusting of flour on the board and gently remove the risen dough onto it. Don't worry that the dough is quite slack. Cut the dough in half. Form each piece into a ball and place well apart on the cookie sheet. Cover with a clean tea towel followed by a plastic grocery bag and allow to rise to double in a draft-free area. (about an hour)
  8. Final Shaping: Brush each round with the sauce. Really slather the sauce on. It will keep your hands from sticking to the dough.
  9. Dip your fingers in the sauce and dimple the rounds down to form two ovals with lengthwise furrows. (Please see photos below; also see photos on the right side of the page at http://www.1001recipe.com/recipes/food/barbari_bread/)
  10. Liberally brush ovals with the sauce once more and sprinkle with nigella seeds. Allow the ovals to stand for about 30 min.
  11. Baking: Put a stone into your barbecue and preheat it to high. Before putting them onto the stone, pull each oval with your hands to lengthen it. Wet your hands so they won't stick to the ovals and pull the dough from the bottom with your palms facing downwards. (Please see photos on the right side of the page at http://www.1001recipe.com/recipes/food/barbari_bread/)
  12. Put the lengthened ovals onto the hot stone. Move the stone over to cook the bread on indirect heat. Close the barbecue lid. Every so often turn the bread around to account for uneven heat in the barbecue. Cook the bread until it is golden (about 15 minutes).
  13. Note: If you do not have a barbecue, this bread can be baked in a conventional oven. Lida suggests baking it in a preheated 375F (190C) oven for about 30 minutes until golden brown. 

Nan e BarberiNan e Barberi
Nan e BarberiNan e Barberi
Nan e BarberiNan e Barberi


These are the splendid Bread Baking Babes and their blogs:


Bake My Day - Karen | blog from OUR kitchen - Elizabeth | Provecho Peru - Gretchen | Feeding my enthusiasms - Pat | I Like To Cook - Sara | Living in the Kitchen with Puppies - Natashya | Lucullian Delights - Ilva | My Kitchen In Half Cups - Tanna | Notitie Van Lien - Lien | Paulchens FoodBlog?! - Astrid | Thyme For Cooking - KatieWild Yeast - Susan 

Babes not currently active:
Cookie Baker Lynn - Lynn | Grain Doe - Gorel | Living on bread and water - Monique | The Sour Dough - Breadchick Mary |

Thinking of you with Love:
Glenna (Alumni Babe) | Sher (Angel Babe)



What's this Buddy thing all about?

Every month one of us serves as the kitchen of the month, gathering all other Babes around her kitchen table and chooses the bread we will bake.

Every 16th of a month we all post about the month's bread and the kitchen of the month invites everyone to join and bake the bread with us. If you decide so you will have until the 29th of every month to bake and post about it. Then simply tell the kitchen of the month that you did and send a link to your post.

The kitchen of the month Babe will then do a roundup with all the Buddies that baked with us and you will even earn a nice Buddy Badge to show on your blog as a little Thank You for baking with us!




Astrid 17.06.2013, 16.00 | (4/2) Kommentare (RSS) | TB | PL | einsortiert in: »» Bread Baking Babes | Tags: bread

Our new home in the innernets ... yes we moved once again!

 
Hi there this is me Salome.

Originally I had planned for this day to simply stay in my catbed like you can seed in the picture on the left, but then Momma told me that we need to move our blog into hers because something was broken with the old one and she said she was tired to fix it all the time.

Don't ask me for details I am just a little kitty and know nothing of all that innernets stuff. All I know is that the very nice guys form bluelionwebdesign - Bea and Silvio totally rock! - helped Momma to move all our blog posts from the old blog here so nothing was lost. 

In case you were wondering: We hat a brief chat - Kashim, Othello and I - and agreed that it was ok when Momma moved our blog into her foodblog making one out of two and so from now on we are sharing her foodblog with her. We have not been blogging much anyway so this was the best decision. 

We apologize to the cat people who are only interested in our posts that they are bothered with Mommas food stuff too from now on. Maybe we might be able to create an RSS feed that only shows our stuff - but we need to talk about that to Bea too... 
...plus we apologize to Momma's food people for being bothered with our stuff now too... - hey you guys will love us in no time anyway *snickers*

So this is the news for today I have been told to blog to you by my two brothers who have been occupied with some mor impawtant stuff as I have been told....

Like what? Like doing things they are not supposed to do, see here:


Astrid 15.06.2013, 17.56 | (5/0) Kommentare (RSS) | TB | PL | einsortiert in: ~ Cats | Tags: Cats, kashim, othello, salome,

[The Secret Recipe Club] - Lime Squares (glutenfree)

Cooking has gotten quite boring around here lately, you know. There haven been a lot of easy and quick quite ordinary meals been thrown together in my kitchen, not at all worth of blogging - life ha got me in it's claws and I do not seem to enjoy cooking at home much the past few weeks. So this little blog has been abandoned a lot. That's why I am happy that my fellow bloggers of SRC force me to blow away the dust bunnies at least once a month...

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I liked to browse through my assigned blog The Saturday Evening Pot a lot and found some nice gems that gave me some new ideas. I quite quickly settled on the recipe to be for this month when I saw those lovely lime squares on the blog. One reason is that I really really love limes. The subtle tangy taste just goes so well for me with lots of sweets! Another reason was that it was quite quick to assemble and bake in less than an hour which was perfect for my busy timetable this month.

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Lime Squares

recipe based on a post by The Saturday Evening Pot
Ingredients

BASE:

1 cup all-purpose flour (I used half chestnut flour and half coconut flour)
2 teasoons Xanthan Gum (I didnt use it)
1/4 cup confecioner sugar (used packed brown sugar)
8 tablespoons (1 stick) unsalted butter, at room temperature
1 egg white for glazing

TOPPING:

2 large eggs, at room temperature
1 cup granulated sugar (I used packed light brown sugar)
2 tablespoons all-purpose flour (used chestnut flour)
1.5 tablespoons grated lime zest
1/2 teaspoon baking soda
3 tablespoons fresh lime juice
(for sprinkling) confectioner sugar

Cooking Directions:
  • Preheat oven to 350 degrees.
  • Lightly grease 8 inch square baking dish with butter spread.
  • For the base, process flour and confectioner sugar in a food processor for several seconds. Add butter and process until dough comes together, 20 to 30 seconds.
  • Press the dough gently and evenly cover the bottom of the prepared pan. Glaze with egg white, using a baking brush. Coat very lightly.
  • Bake base on center oven rack until lightly golden, about 15 minutes (maybe longer, depending on your oven). Place base in refrigerator for approximately 15 minutes to cool completely. Keep oven on.
  • Meanwhile, prepare the topping: Gently whisk eggs in medium sized bowl until lightly mixed. Add the remaining topping ingredients and continue to whisk gently until they are blended.
  • Pour the topping evenly over cooled base. Bake until top is set and golden, about 20 to 25 minutes. Allow to cool completely.
  • Sprinkle surface with confectioner sugar (a light dusting) and cut into squares with a sharp knife, that is dipped in hot water and wiped dry before each cut.
  • If you plan to keep longer than one day, keep in air tight container and refrigerate or freeze to preserve crispness of base. Makes 9 to 12 bars.

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This rocks I tell ya! I loved it best when it came right out of the oven and still was warm but its also great chilled with some cream. The subtle taste of lime goes so well with the creamy consistency of the topping while the rather crunchy base adds a nice contrast. Go ahaead - give it a try! ;o)

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It is posting time again for my group of the The Secret Recipe Club.

As you already know by now, there are four groups of lovely bloggers who visit each others assigned blogs keeping it a secret from one another until the big reveal day.

For me there are two exciting moments: First one when I get the email of my assigned blog and second one when I see who was assigned to me and what recipe(s) they made and what they think about my blog in general.
_
Hold your breath for the following reveal days:
Group A - March 4 Group B - March 11 Group C - March 18 Group D - March 25
_
How this all works?
well, just click on that logo on the left and you will get to a whole wonderful website that will answer all your questions and more!
_
Why I joined?
Because I think it is a fun way to discover new blogs and step outta my comfort zone a bit by being assigned an unknown blog and having to find a recipe that suits me and tempts me to cook myself.

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Astrid 04.03.2013, 00.00 | (0/0) Kommentare | TB | PL | einsortiert in: »» The Secret Recipe Club | Tags: Sweets

[The Secret Recipe Club] - Irish Tea Cake(s)

Irish Tea Cake

"Cream butter and sugar, add some eggs.
Beat until everything is creamy white and fluffy.

A hint of vanilla is coming in right and a little cup of milk.
Now for the finish of it add some flour made of oats and spelt.

Some baking aid will be your little help.

Whipped up in a whiz, now poured in a baking dish:
off into the warm oven it goes, soon lovely smells will tickle your nose!

Out of the oven, fluffy and sweet.
Have it with your tea and you will eat and eat and eat!"

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Irish Tea Cake

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These little lovely Irish Tea Cakes I made after a recipe from my assigned blog "Cookin Mimi" are so delicious I just cant tell you how quick they were gone once out of the oven and cooled slightly!

I only made two little changes to her recipe: I used a mix of finely ground oatmeal and white spelt flour for the batter and baked them in little muffin tins for easier serving rather than in one large baking tin.

I can tell you, you would want to bake them as well if you had a chance to take a little sniff when these little cakes came out of the oven or a single bite when we had them for afternoon tea... Go ahead and make them you will love it and they are made in no time :o)

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Irish Tea Cake

Irish Tea Cake Ingredients:
1/2 cup (1 stick) softened butter
1 cup sugar
2 eggs
2 teaspoons vanilla
1 3/4 cup all purpose flour white spelt flour
3/4 cup finely ground oatmeal

2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup plus
2 tablespoons milk  

Directions:
  • Preheat oven to 350 degrees. Grease and flour a 9 inch round cake pan or about 6 muffin tins.
  • In a bowl cream together softened butter and sugar with mixer until light and fluffy.
  • Add eggs, one at a time, beating well between additions. Mix in vanilla.
  • In a separate bowl whisk together the flour, baking powder and salt.
  • Stir the flour into the creamed mixture alternating with the milk.
  • Pour into prepared pan and bake for 30-35 minutes or until golden and tester inserted comes out with fine crumbs.
  • Cool in pan for 5-10 minutes then turn on to cooling rack until completely cooled.

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Irish Tea Cake

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Its posting time again for my group of the The Secret Recipe Club.

As you already know by now, there are four groups of lovely bloggers who visit each others assigned blogs keeping it a secret from one another until the big reveal day.

For me there are two exciting moments: First one when I get the email of my assigned blog and second one when I see who was assigned to me and what recipe(s) they made and what they think about my blog in general.
_
Hold your breath for the following reveal days:
Group A - February 4 Group B - February 11 Group C - February 18 Group D - February 25
_
How this all works? well, just click on that logo on the left and you will get to a whole wonderful website that will answer all your questions and more!
_
Why I joined? Because I think it is a fun way to discover new blogs and step outta my comfort zone a bit by being assigned an unknown blog and having to find a recipe that suits me and tempts me to cook myself.

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Astrid 04.02.2013, 00.00 | (0/0) Kommentare | TB | PL | einsortiert in: »» The Secret Recipe Club | Tags: Sweets

[The Secret Recipe Club] - (Beef) Vegetable Soup

After a short break I am back with participating at The Secret Recipe Club. Something got mixed up behind the curtains and my little blog was overlooked so it seemed that I didn't have an assigned blog for this month to cook from but April and Jane did a great and amazingly quick job on squeezing me in in the end and I was happy all over again :)

I am more than happy that April assigned me to cook from Janes blog again. I especially love her "comfort foods" and "festive foods" categories oh and not to forget the "desserts" - you can always buy me in with desserts. But she has so many lovely recipes to chose from that it is a hard job to narrow it down and settle on one recipe I want to cook.

Then when I read her "Best End of the World Meal" I suddenly knew what was my Secret Recipe Club meal this month.

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SRC Club

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Homemade Beef and Vegetable Soup

adapted from © 2012 Jane Evans Bonacci, The Heritage Cook.

Yield: about 1 quart

INGREDIENTS

Stock

3 tbsp organic olive or vegetable oil
3 lb beef bones, cut into 6 to 7-inch pieces
1 onion, peeled and chopped
Kosher salt and freshly ground black pepper, to taste
4 quarts water

Soup

1 quart homemade beef stock
4 carrots, peeled and thickly sliced
4 celery stalks, trimmed and chopped
2 medium onions, peeled and chopped - I used the equivalent amount of shallots, cause I happened to not have any onions at home
1 large shallot, peeled and sliced
Additional vegetables as desired such as zucchini, bok choy, spinach, green beans, bell peppers, etc. chopped - I didn't add any additional veggies but added two medium potatos because I simply love potatos in my soup
1 tsp chopped fresh rosemary leaves
1 tsp fresh thyme leaves
1 (15 oz) can white beans, drained and rinsed well or 2 cups frozen partially cooked brown rice
1 to 2 tbsp beef demi glace or beef base, if desired
Kosher salt and freshly ground black pepper, to taste

METHOD
  1. Prepare the Stock: In a large, heavy stockpot or Dutch oven, heat the oil over high heat until shimmering. Add the bones and onions to the pot and reduce the heat to medium-high. Sprinkle lightly with salt and pepper. Cook, turning occasionally with tongs, until deeply browned, about 30 minutes. Add the water, bring to a boil (scrape the sides and bottom of the pot to release all the delicious goodness!), reduce heat to medium-low and simmer until the liquid has reduced to about 1 quart. This can take 3 to 4 hours, but is mostly untended.
  2. When the stock is well-flavored and reduced, discard the bones and onions and transfer to a storage container. Cover and refrigerate up to 3 days. Freeze for longer storage.
  3. Make the Soup: In a medium saucepan, bring the stock to a low simmer.
  4. In a medium skillet, melt about 2 tbsp of the solidified beef fat (from the top of the chilled stock) over medium-high heat. You can also use olive oil if you prefer, but I love the added flavor the beef fat gives to the vegetables. Add the chopped onions, carrots, celery, shallots, and any other vegetables you are using. Sauté, stirring often, about 5 minutes and then add the herbs, salt and pepper. Continue to cook until vegetables are starting to soften but are not cooked all the way through, about 5 minutes. Add to the simmering broth.
  5. Stir the beans and/or rice into the broth and bring to a boil. Reduce the heat to a low boil and cook until the vegetables are softened, beans are heated through, and the rice (if using) is tender, about 5 more minutes. Taste and adjust the seasonings. If needed, add the beef base and simmer 1 minute. Taste again and adjust seasonings if needed.
  6. If the soup becomes too salty you can stir in 1 cup of water. Ladle into warmed serving bowls and serve immediately.

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SRC Club

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I made this soup twice: first time I made the beef stock as described by Jane. Then I ate it all up and had no pictures made for the blog post... so I had to make it again ... Second time I used my homemade roasted veggie stock made after a fool proof recipe DKM once posted on her blog.

It has grown to be one of my favorite soups at the moment. It's quite quick if you have ready made stock in your freezer. Plus I like the texture of the white beans in the soup. Delicious!!

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SRC CLub

...and because the Romanesco in my fridge needed to be used I also made this cauliflower gratin. Beyond yummy I say! Plus if you want to make a vegetarian version just omit the bacon and there you go ;o)

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Its posting time again for my group of the The Secret Recipe Club.
As you already know by now, there are four groups of lovely bloggers who visit each others assigned blogs keeping it a secret from one another until the big reveal day.
For me there are two exciting moments: First one when I get the email of my assigned blog and second one when I see who was assigned to me and what recipe(s) they made and what they think about my blog in general.
_
Hold your breath for the following reveal days:
Group A - January 7 Group B - January 14 Group C - January 21 Group D - January 28
_
How this all works? well, just click on that logo on the left and you will get to a whole wonderful website that will answer all your questions and more!
_
Why I joined? Because I think it is a fun way to discover new blogs and step outta my comfort zone a bit by being assigned an unknown blog and having to find a recipe that suits me and tempts me to cook myself.

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Astrid 07.01.2013, 00.00 | (0/0) Kommentare | TB | PL | einsortiert in: »» The Secret Recipe Club | Tags: Soup

[The Secret Recipe Club] - Oatmeal & Cranberry Muffins

Its posting time again for my group of the The Secret Recipe Club.
As you already know by now, there are four groups of lovely bloggers who visit each others assigned blogs keeping it a secret from one another until the big reveal day.
For me there are two exciting moments: First one when I get the email of my assigned blog and second one when I see who was assigned to me and what recipe(s) they made and what they think about my blog in general.
_
Hold your breath for the following reveal days:
Group A - September 3 Group B - September 10 Group C - September 17 Group D - September 24
_
How this all works? well, just click on that logo on the left and you will get to a whole wonderful website that will answer all your questions and more!
_
Why I joined? Because I think it is a fun way to discover new blogs and step outta my comfort zone a bit by being assigned an unknown blog and having to find a recipe that suits me and tempts me to cook myself.

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My assigned blogger for this month was Trisha and her blog "My Hobbie Lobbie", a lovely blog with lots of nice recipes. I loved scrolling through her recipes and found me some nice yummies I put on my baking/cooking shortlist. I was looking for something nice and not too overly sweet to bake for breakfast at work and found those lovely WW, oatmeal and raisin muffins. They turned out great and I loved them.

I only omitted the rasins cause I really dislike them and used brown sugar instead of a combination of white and packed brown sugar, otherwise I followed her recipe quite closely. The muffins turned out to be a hit. Nice and fluffy and really really tasty. Only downside: they did not last very long and were gone in no time... ;o)

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Wholewheat, Oatmeal and Cranberry Muffins

1 cup whole wheat flour
1/2 cup brown sugar
4 tbsp wheat bran
1 1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1 1/2 cup oats
1/3 cup chopped, pitted dates
1/3 cup dried cranberries
1 cup buttermilk
1/4 cup vegetable oil
1 tsp vanilla extract
1 egg, lightly beaten
1/2 cup boiling water
  1. In a large mixing bowl place the wheat flour, sugars, bran, baking soda and salt and stir together. Stir in the oats, dates and cranberries.
  2. In a seperate bowl, mix the buttermilk, oil, vanilla and egg.Make a well in the flour mix and pour the wet ingredients in, stirring till just moist.
  3. Stir in the boiling water. Let the batter stand for 15 minutes.
  4. Preheat the oven to 180ºC.
  5. Brush the muffin tins with a little oil, butter or some cooking spray. Spoon the batter into the prepared tins and bake for 15-20 minutes or till muffins spring back when touched lightly in the center.
 

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Astrid 03.09.2012, 00.00 | (0/0) Kommentare | TB | PL | einsortiert in: »» The Secret Recipe Club | Tags: Sweets

[The Secret Recipe Club] - Dutch Oven Bread & Pesto Potato Salad

Its posting time again for my group of the The Secret Recipe Club.
As you already know by now, there are four groups of lovely bloggers who visit each others assigned blogs keeping it a secret from one another until the big reveal day.
For me there are two exciting moments: First one when I get the email of my assigned blog and second one when I see who was assigned to me and what recipe(s) they made and what they think about my blog in general.
_
Hold your breath for the following reveal days:
Group A - August 6 Group B - August 13 Group C - August 20 Group D - August 27
_
How this all works? well, just click on that logo on the left and you will get to a whole wonderful website that will answer all your questions and more!
_
Why I joined? Because I think it is a fun way to discover new blogs and step outta my comfort zone a bit by being assigned an unknown blog and having to find a recipe that suits me and tempts me to cook myself.

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My assigned blogger for this month was Lindsay and her blog "The Lean Green Bean" - she is studying to be a Registered Dietitian plus she shares her home with four furry companions, two cats and two dogs, which I personally found very cool because I am an animal lover myself since I grew up with dogs from very early age and in my adult life share my home with 3 cats.

She has a lot of very yummy looking recipes on her blog and I had a lot of fun browsing and reading through her blog. I decided to do two recipes for SRC: Dutch Oven Bread and Pesto Potato Salad - because I needed to bake bread anyway and this one sounded pretty easy and nice for me plus I havent yet baked bread in a Dutch Oven very often. The Potato Salad was the perfect dinner for me as it was really hot here lately and I am not too fond of cooking when it has more than 30°C in my kitchen...

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Dutch Oven Bread

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I mostly followed her instructions for the bread she gives in this post: Dutch Oven Bread except I used a mixture of 1/3 rye and 2/3 wite spelt flour which led me to use 2 cups of water than the stated 1 1/2 cups. I also added some bread spices (ground cumin, anise and coriander seeds) to spice it up a bit.

As for the Pesto Potato Salad I didnt have corn at hand so I used some frozen peas. It was a very lovely dinner!!

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Pesto Potato Salad

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Astrid 06.08.2012, 00.00 | (0/0) Kommentare | TB | PL | einsortiert in: »» The Secret Recipe Club | Tags: bread, Salad,

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