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[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

[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

[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

[The Secret Recipe Club] - Apple Dumplings, the best I ever made...

It's 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 other's 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 - October 8 Group B - October 15 Group C - October 22 Group D - October 29
_
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 - again - 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 Lisa of "Cook Lisa Cook". Honestly I fell in love with her blog, there were a lit of recipes I marked for later cooking or baking and it was hard to narrow it down to the recipe I actually wanted to make for the SRC reveal day.

Here are my favourites: Bacon & Cheese Zucchini Fritters, Cheaters Chicken Soup (will make it soon to stock up on chicken soup for autumny days), Double Mousse Cake, Mango Melon Banana & Chia Smoothie (I already made this and I loved it!), Skinny Blueberry and Lemon Muffins, Slimmed down loaded potato & Buffalo Chicken Caserole and last but not least the ones I finally made for SRC: Apple Dumplings.

The are so lovely: with few ingredients you can whip up a nice Sunday Dessert in just minutes. We love apples here. It's a love I share with my Mum whose most favorite sweet thing is a homemade apple strudel. I was very curious of how Lisa's recipe would taste.  There were some minor changes in the recipe, mostly due to limitations of my pantry: we do not have frozen apple juice concentrate here so I just finely grated some apples and added a pinch of sugar, let it sit for a few minutes to give the juice time to come out ;o) I also used fresh apple juice instead of the water and didn't have any nuts on hand (silly me forgot to check and realized the were all gone when I as in the middle of baking) so I just crumbled some  Italian nut cookies on top of all. I also used a home made dough for the wrapping of the apples I first made with my fellow BBB Babes, I always have some of this in the freezer.

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[The Secret Recipe Club] - Apple Dumplings

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Apple Dumplings

[The Secret Recipe Club] - Apple Dumplings
(Adapted from here)
1 stick butter 1/2 tsp vanilla 3/4 cups sugar 1 tube refrigerated crescent rolls home made dough ca. 200 gr 1 granny smith apples 1/2 can frozen apple juice concentrate one apple finely grated, mixed with a pinch of sugar and a TBS of Apple Juice 1/4 cup water apple juice ground cinnamon 1/2 cup chopped pecans
  1. Peel and slice your apples. Wrap each slice in a crescent dough triangle and place in a sprayed (greased) 8x8-inch pan.
  2. In a bowl melt the butter and then lightly stir in the sugar and vanilla so that the mixture remains grainy. Pour over top of the wrapped apples.
  3. Spread the frozen apple concentrate over the wrapped apples and pour in the water.
  4. Sprinkle with cinnamon and pecans.
  5. Place in 350 degree oven for 30 to 40 minutes.
  6. Serve hot or at room temperature.
[The Secret Recipe Club] - Apple Dumplings[The Secret Recipe Club] - Apple Dumplings[The Secret Recipe Club] - Apple Dumplings

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[The Secret Recipe Club] - Apple Dumplings

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Astrid 08.10.2012, 16.00 | (7/0) Kommentare (RSS) | TB | PL

[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

[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

[The Secret Recipe Club] - Honey-Mustard Buttermilk Chicken

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 - July 9 Group B - July 16 Group C - July 23 Group D - July 30
_
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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This month I was assigned to Jaida and her blog "Sweet Beginnigs" - a relly lovely blog with lots of recipes that tempted me to make... Again I had a lot of fun browsing through her blog and find recipes to bookmark for later.

Although her blog title might make you think Id have found tons of sweet recipes there and admittedly being the sweet tooth I was so stunned and tempted by her chicken recipes that in the end 3 chicken and 1 sweet recipe made it in the final "to decide" list in my SRC bookmarks: Maple Mustard Buttermilk Chicken Tenders, Crispy Honey Mustard Chicken Tenders, Honey Spiced Glazed Chicken and Chocolate Lava Cake.

I still could not decide which of the chicken recipes should be my weekend dinner... since it was so hot the last couple of weeks here I did want something light - plus in the end I realized that I didnt have any breadcrumbs at home so the crispy versions could not be realized when I was ready to cook *sigh* I bet I will do them some time soon anyway because they look so yummy to me.

So I used the Honey Spiced Glazed Chicken recipe Jaida posted and only did some slight changes as I cannot have pepper flakes or chilli powder as it gives me tummy aches. I also thought that the honey mustard sauce she mentioned in this recipe would go lovely with the glazed chicken and so I made a honey-mustard-buttermilk sauce to go with the glazed chicken and some potatoes into my tajine...

I tell you: it was lovely and yummy and uhm gone way too quick!!

Youll find the recipe here: Honey Spiced Glazed Chicken - just follow the recipe, its easy and quick and very flavorful!

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Honey-Mustard Buttermilk Chicken 

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Since the Honey-Mustard Sauce Jaida mentioned here: Crispy Honey Mustard Chicken Tenders seemd to be premade and I bet is not available around here I made my own honey mustard sauce to go with the chicken and the potatos:

1 cup buttermilk 2 tablespoons honey 3-4 tablespoons mustard (I used a Guinnes Mustard I still have in my fridge and love to use with steaks) some salt and pepper a little bit of balsamic vinegar

Put everything together in a bowl and whisk until all ingredients are well mixed.

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Honey-Mustard Buttermilk Chicken


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Astrid 09.07.2012, 16.00 | (0/0) Kommentare | TB | PL

[The Secret Recipe Club] - Marbled Loaf Cake - cupcakesized!

It's 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 other's 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 in June:
Group A - June 4 Group B - June 11 Group C - June 18 Group D - June 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 - again - 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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[caption id="" align="aligncenter" width="332" caption="Lovely little marbled cupcake..."][The Secret Recipe Club] - Marbled Loaf - cupcakesized![/caption]

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This time I was assigned to Katrina's blog "Baking & Boys" and loved that blog immediately when I first landed there! You can click through so many lovely baked sweet things.... one more adorable and yummy looking than the other. I spent hours trying to decide which recipe I should choose at "the one".

Eventually I marked them down to 8 recipes and found that her "Marbled Loaf Cake - muffinsized" where just perfect to bake and bring then along to work.  It was a recipe she made for the TWD Challenge - so the original is based on a recipe by Dorie Greenspan (page 230 of Dorie Greenspan's BAKING from My Home to Yours). She did some lovely tweaks here and there, you can read the whole post here.

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[The Secret Recipe Club] - Marbled Loaf - cupcakesized!

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I followed he tweaks and got some lovely and yummy marbles cupcakes :) - the only thing I changed was a dollop of greek yoghurt on top of each cupcake before baking, since I had some yoghurt left and figured it might give an extra "zing" to those Lovelies! ...and so very right was I! I loved them and Sweetheart, who is a sweet tooth anyway loved them too!

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[caption id="" align="aligncenter" width="332" caption="cupcakes, marbled...holy deliciousness!"][The Secret Recipe Club] - Marbled Loaf - cupcakesized![/caption]

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I still have some recipes from Katrina's blog in the pipeline and am sure they will find their way on our tables sooner or later this year! :)

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Astrid 04.06.2012, 16.00 | (7/0) Kommentare (RSS) | TB | PL

[The Secret Recipe Club] - Duck Breast with Caramelized Onions & Orange Sauce

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 in March:
Group A - March 5 Group B - March 12 Group C - March 19 Group D - March 26
_
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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Duck Breast with Caramelized Onions & Orange Sauce

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Alessio was my assigned target this month and his blog "Recipe Taster" is one of my favorites ever since we met in person last year! Although I really admire his ideas and recipes it was quite hard for me to find something I wanted to cook/bake AND my picky eaters at home would want to eat as well. It is very amazing to me how he comes up with the most creative combinations of ingredients for a dish - things Id never think of combining... but then his presented results look so tempting and delicious!

I didnt want to bake one of his rather rare sweet recipes so, I ended up with doing it this weekend where I was cooking for one and no one would complain "I cant eat that"...

This was a perfect decision in my book and I loved my chosen recipe: Duck breast with caramelized onions & orange sauce - wow! This was a winner and made my weekend! I loved the flavors and different textures. Plus one of the best things was that it was done in like half an hour!! Can it possibly get any better?

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Duck Breast with Caramelized Onions & Orange Sauce

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I tweaked the recipe you can find here a little bit to my liking since I really really do not like olives. Other than that I made no real changes to what Alessio says on his page, so please go and find everything you need there. :)

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Duck Breast with Caramelized Onions & Orange Sauce


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I still have some recipes on my to do list and will do very soon, like: Orange Cake - which I think would also be perfect as little bite-sized muffins of cupcakes This spectacular Lazy chocolate mousse Tarte - I almost made it for the SRC reveal day but feared Id eat it all by myself on Sunday... Oh and honestly I fell in love with this cake: Ruffle my Feathers cake Another must do: Crispelle di riso di San Giuseppe (St. Josephs sticky rice fritters)

I already made these Crispy Pork-Belly Gyros with fried eggplants in a potato-onion flatbread a while ago and loved it!!

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Astrid 05.03.2012, 17.00 | (8/0) Kommentare (RSS) | TB | PL

[The Secret Recipe Club] - Butterscotch Brownies and Salted Caramel Ice Cream

The Secret Recipe Club has undergone some changes most of them under the hood but still... and while we paused in January we are back in February with the first of our  "reveal days" where all of us participants of group A will reveal which blog we have been assigned to and what we found most interesting to bake or cook...
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Hold your breath for the following reveal days in Feb:
Group A - February 6 Group B - February 13 Group C - February 20 Group D - February 27
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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!
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Why I joined? Because I think it is a fun way to discover new blogs and - again - 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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This month I was assigned to Tessa's blog called "The Cookin' Chemist" where she says: "I've always thought that the only difference between chemistry and cooking is that cooking allows you to savor the result". I loved strollling through her blog and reading through her lovely recipes. I was hard to narrow down and decide which recipe to chose for the SRC. Finally I decided on something sweet because I fell in love with her Butterscotch Brownies and this lovely salted caramel ice cream.

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[caption id="" align="aligncenter" width="332" caption="Butterscotch Brownies and Salted Caramel Ice Cream"][The Secret Recipe Club] - Butterscotch Brownies and Salted Caramel Ice Cream[/caption]

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Butterscotch Brownies

[The Secret Recipe Club] - Butterscotch Brownies and Salted Caramel Ice CreamAdapted from The Cookin' Chemist who got it from her Mom Ingredients: 1/2 c. butter 1 c. brown sugar (I used packed dark brown sugar) 1 c. white sugar (I used brown sugar) 2 eggs 1 tsp. vanilla 2 c. flour 1/4 tsp. salt 2 tsp. baking powder 1 c. shredded, sweetened coconut
  1. Preheat the oven to 350 degrees. Grease a 9x13 inch pan and set aside.
  2. In a medium saucepan, cook butter and sugar over low heat until bubbly. Cool until slightly warm (so that you don't end up cooking the eggs by accident).
  3. Add eggs one at a time, mixing thoroughly after each one. Add vanilla and mix. Stir in flour and coconut. The dough will be thick. Gently pat into the prepared pan.
  4. Bake for 25 minutes or until the bars just start to brown around the edges. Allow the bars to cool slightly, but cut into bars before they reach room temperature.
  5. Enjoy!

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Salted Caramel Ice Cream

[The Secret Recipe Club] - Butterscotch Brownies and Salted Caramel Ice CreamAdapted from The Chookin' Chemist who adapted it from Cooking Light May 2010 Ingredients: 3-1/2 cups 2% milk 3 large egg yolks 1-1/4 cups brown sugar, packed 1/4 cup heavy cream 1 Tbsp. butter 1/2 tsp. Kosher salt 1/2 tsp. flake salt I also added some toasted macadamia nuts 
  1. Place milk in a medium saucepan over medium-high heat. Heat to 180 degrees (check temperature with a candy thermometer) or until tiny bubbles form around the edge of the pan. Do not boil.
  2. Meanwhile, place egg yolks in a large bowl and stir with a whisk. Once the milk reaches the correct temperature, gradually add half of the hot milk to the yolks, stirring constantly to temper. Add the rest of the milk mixture and stir to combine. Return the milk-yolk mixture to the saucepan.
  3. In a separate large saucepan, combine sugar, cream, and butter. Bring to a boil over medium heat, stirring until the sugar melts. Cook 3 minutes without stirring. Remove from the heat and stir in the Kosher salt.
  4. Gradually and carefully add the caramel mixture to the yolk mixture, stirring constantly. Return pan to low heat and cook until a thermometer registers 160 degrees. Pour the mixture through a fine-meshed strainer into a bowl set over a larger ice-filled bowl until completely cooled, stirring occasionally.
  5. Refrigerate overnight.
  6. Pour the mixture into the freezer bucket of an ice-cream freezer. Freeze according to package directions. The ice cream will emerge in soft-serve consistency. Freeze in a resealable container for a firmer consistency or for storage of any leftovers.
  7. To serve, sprinkle each serving with flake salt if desired.

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[caption id="" align="aligncenter" width="332" caption="Kashim made sure everything was nice arranged for the photoshoot, it's always good to have a kitty who helps in the kitchen..."][The Secret Recipe Club] - Butterscotch Brownies and Salted Caramel Ice Cream[/caption]

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[caption id="" align="aligncenter" width="332" caption="Butterscotch Brownies and Salted Caramel Ice Cream"][The Secret Recipe Club] - Butterscotch Brownies and Salted Caramel Ice Cream[/caption]

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Astrid 06.02.2012, 17.00 | (18/0) Kommentare (RSS) | TB | PL

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