Archiv des Monats: September 2006

Zum Kaffee: Kirschmuffins mit Puderzucker

2 Echos

Ab Morgen habe ich einen Teenager im Haus. Auf der Suche nach einem Muffinrezept in der Rezeptdatenbank für die Klassenkameraden, sind wir auch über diese

Kirschmuffins mit Puderzucker

Kirschmuffins mit Puderzucker

gestolpert, die wir uns zum Kaffee gegönnt haben.

Sehr saftig und lecker !

========== REZKONV-Rezept – RezkonvSuite v1.2

Titel: Kirschmuffins mit Puderzucker
Kategorien: Backen, Muffins
Menge: 12 Stück

200 Gramm Mehl
60 Gramm Feine Haferflocken
2 Teel. Backpulver
1/2 Teel. Natron
1 Teel. Zimtpulver
220 Gramm Sauerkirschen (aus dem Glas)
2 Eier
150 Gramm Zucker
150 Gramm Flüssige Butter
1 Pack. Vanillezucker
200 Gramm Joghurt oder saure Sahne
Puderzucker zum Bestäuben

============================ QUELLE ============================
*
Coffee & Espresso
ISBN: 978-3898830331– Erfasst *RK* 29.05.2005 von
— Oliver Albrecht

1. Den Backofen auf 180 °C vorheizen. Das Mehl in eine Schüssel
sieben und mit Haferflocken, Backpulver, Natron und Zimt mischen.
Die Kirschen in einem Sieb abtropfen lassen.

2. Die Eier mit dem Schneebesen leicht verquirlen. Zucker, Butter
und Vanillezucker dazugeben und alles gut verrühren. Joghurt oder
saure Sahne unterrühren. Die Mehlmischung dazugeben und rühren, bis
alle Zutaten feucht sind.

3. Etwa ein Drittel des Teiges in die gefetteten Vertiefungen eines
Muffinblechs oder in Papier-Backförmchen füllen. Am besten 2 bis 3
Papierförmchen ineinander setzen. Die Hälfte der Kirschen auf dem
Teig verteilen. Mit dem restlichen Teig auffüllen. In jeden Muffin
noch zusätzlich 3 Kirschen stecken.

4. Die Muffins auf der mittleren Schiene im Backofen in 20 bis 25
Minuten goldgelb backen. Etwa 5 Minuten ruhen lassen, aus den
Förmchen nehmen, mit Puderzucker bestreuen und noch warm servieren.

=====

*=Affiliate-Link zu Amazon

WHB #51: Courgette, potato & parsley frittata

2 Echos


Kalyn of Kalyn’s Kitchen sums up all the great entries of the usual Weekend Herb Blogging before the anniversary of this event 27.04.2021 **. This week I’m featuring courgettes or zucchini.

At Kalyn’s Garden updates ** 09.08.2023 you see her courgettes growing. I bought mine at the local farmer’s market. They are organically grown. Zucchinis or courgettes were already featured for the Weekend Herb Blogging here ** or here ** 26.09.2023. Last week Kalyn made up an interesting list ** 06.10.2019 of zucchini recipes. And here is mine from this week:

Courgette, potato & parsley frittata

Courgette, potato & parsley frittata

-==== REZKONV-Recipe – RezkonvSuite v1.2

Title: Courgette, potato & mint parsley frittata
Categories: Vegetarian, Supper
Yield: 2 ; easily doubled

2 medium Potatoes, sliced
1 tablesp. Olive oil
1 medium Courgette, sliced
4 Eggs
Handful mint parsley leaves, roughly chopped
100 grams Cheddar or Caerphilly, 4 oz

============================ SOURCE ============================
Good Food 2006/09

Good Food Magazin, September 2006, p.14
— Edited *RK* 09/21/2006 by
— Ulrike Westphal

1. Boil the potatoes for 6 mins or until just cooked, then drain and
set aside. Heat the oil in a large, deep, ovenproof frying pan and
fry the courgettes for 4-5 mins until golden. Tip in the potatoes
and fry for 1 min with the courgettes.

2. In a bowl, beat together the eggs and mint parsley, then season. Pour
into the frying pan and stir briefly. Cook for 5 mins over low heat.
Crumble over the cheese and finish under a hot grill for 5 mins,
until the eggs are just set and the cheese is browned. Cut into
wedges and serve.

:PER SERVING 546 kcalories, protein 32g, carbohydrate 23g, fat 37g,
saturated fat 15g, fibre 2g, sugar 2g, salt 1.37g
:EASY
:PREP 5 mins
:COOK 20 mins

=====

more recipes and entries in English

** http://thecookingadventuresofchefpaz.blogspot.com/2005/11/weekend-herb-blogging-8-zucchini.html now defunct
** 06.10.2019 https://kalynskitchen.com/south-beach-recipes-of-week-12/ no longer available
** 27.04.2021 https://kalynskitchen.com/special-weekend-herb-blogging-event/no longer available
** 09.08.2023 https://kalynskitchen.com/final-garden-update-heres-whats-new-at/ available in web archive
** 26.09.2023 https://www.tomatom.com/2006/01/weekend_zucchini_emergency_urg.html no longer available

SHF #23 Surprise Inside: Chocolate surprise

11 Echos


Allana from A Veggie Venture chose „Surprise Inside“ for the Sugar High Friday 22.05.2021 ** theme. This could be a secret ingredient, a chocolate-covered raspberry, an almond in rice pudding or a gush of lava chocolate. I racked my brain what to prepare and my carrot cake surprise was a real surprise – a disaster. Another day another trial and I proudly present my

Chocolate Surprise

>Chocolate Surprise 004″ /></a></div> <p></p> <p>Now you are asking, where or what is the surprise inside? A <a href=mars or milky way from the celebrations mixture.

Schokomalheur 009

In German this recipe is called Schokomalheur – Chocolate mishaps but I think Chocolate Surprise is a better name.

-==== REZKONV-Recipe – RezkonvSuite v1.2

Title: Chocolate surprise
Categories: Dessert
Yield: 6-8 Servings

100 grams Bittersweet chocolate; 60 % cocoa, chopped
100 grams Butter + greasing
3 Eggs size M
130 grams Sugar + sprinkling the muffin moulds
1 Sachet vanilla sugar
1 pinch Salt
1/2 tablesp. Rhum
40 grams Flour
40 grams Hazelnuts, ground
6-8 Chocolate goodies
1-2 teasp. Icing sugar

============================ SOURCE ============================
essen&trinken FürjedenTag, issue 11/2004
— Edited *RK* 09/20/2006 by
— Ulrike Westphal

Preheat oven to 200 °C, no fan. Butter and sugar 6 to 8 moulds from
a muffin tray. Chill.

Stir chocolate and butter in heavy medium saucepan over low heat
until melted. Cool slightly.

Whisk eggs and sugar in large bowl until getting pale and fluffy
about 5 minutes.

Whisk in the chocolate mixture. Than carefully fold in the flour and
the hazelnuts. Pour batter into muffin moulds, dividing equally.
Press one goodie in every mould, cover with batter.

Bake for 12 minutes at 200 °C. Remove cakes from tin and dust with
icing sugar.

The batter can be made 1 day ahead and filled into the moulds. Cover; chill.

=====

more recipes and entries in English

** 22.05.2021 http://www.domesticgoddess.ca/sugar-high-fridays/ no longer available

Blog Party #14: Kid’s party with mini muffins and iced tea

Hinterlasse ein Echo
Kid's party

Fruchttiger

This month we are having a Kid’s Party: Yes it’s true, my elder son turns a year older on Monday! Since 10 year’s it is a must to drink Fruchttiger 12.12.2023 ** on a (birthday) party! So I bring this thirst quencher to the party along with

Mini Carrot Muffins with Cheese

mini muffin Mini Carrot Muffins with Cheese

They taste delcious and are not only suitable as an appetizer. They fit into the bento box, which my younger son takes to school every day.

Enjoy!

-==== REZKONV-Recipe – RezkonvSuite v1.2

Title: Carrot muffins with Cheese
Categories: Muffin, Mini-Muffin, Savoury
Yield: 24 Servings

150 grams Carrots, finely grated
2 stalks Parsley, chopped
100 grams Blue cheese, cut into small dices
250 grams Flour
2 tablesp. Parmesan, freshly grated
4 teasp. Baking powder
1 teasp. Paprika powder, hot
1 teasp. Salt
250 grams Buttermilk oder yoghurt
1 Egg, size L
7 tablesp. Olive oil
2 teasp. Tomatoe paste
Muffin tin liners

============================ SOURCE ============================

978-3774287952* Vegetarian Basics (GU Basic Cooking)*
ISBN 978-3774287952
— Erfasst *RK* 29.08.2006 von
— Ulrike Westphal

1. Preheat oven to 200 °C Grad/fan 180 °C. Line 2 mini muffin trays
with 24 muffin cases.

2. Put the flour, baking powder, salt and parmesan into a bowl.

3. In a second bowl whisk together buttermilk or yoghurt, egg, oil
and tomatoe paste. Add to the dry ingredients, than carrots and
parsley. Stir to combine.

4. Put a heaped tsp of the mixture into each muffin case, then bake
for 12 mins until risen. Cool.

:PER SERVING 190 kcalories
:EASY
:PREP 25 mins
:COOK 12 mins

=====
*=Affiliate-Link to Amazon

more recipes and entries in English

** 12.12.2023 http://www.eckes-granini.at/index.asp?menuID=816&subID=816&contID=939 available in web archive