Archiv für den Monat: Dezember 2006

Almond and cherry cookies

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Almond and cherry cookies

Almond and cherry cookies

-========= REZKONV-Recipe – RezkonvSuite v1.3

Title: Almond and cherry cookies Button German
Categories: Baking, Cookies
Yield: 15 Servings

115 grams Unsalted butter, 4oz
55 grams Caster sugar, 2oz
1 few Drops of pure vanilla extract
175 grams Self-raising flour, 6oz
Or
171 grams Flour Type 405
4 grams Baking powder
15 Whole blanched almonds
15 Natural glace cherries

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

978-1845330088* La Dolce Vita: Sweet Things from the Italian Home Kitchen
(Mitchell Beazley Food)*
ISBN 978-1845330088
— Edited *RK* 12/03/2006 by
— Ulrike Westphal

These bring back warm childhood memories to me and, with their
lovely, crumbly texture, are popular with all children.

1. Preheat the oven to 180°C/350°F/gas mark 4. Grease several baking
trays.

2. Melt the butter. Add the sugar and vanilla extract, then the
flour, and mix to form a firm dough.

3. Shape the mixture into 15 balls and top each with an almond and a
cherry. Arrange on the baking trays, leaving plenty of room between
each, as they will spread.

4. Bake for 10-15 minutes, until golden. Transfer to a wire rack and
leave to cool.

=====

more recipes and entries in English

*=Affiliate-Link to Amazon

Zum 3. Advent: Aniszungen

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Heute ist schon der 3. Advent und wir haben bislang noch keine Weihnachtskekse gebacken. Während überall wie hier 20.09.2023 **, hier oder hier schon fleißig Weihnachtskekse gebacken wurde, haben wir nun endlich die

Advent: Aniszungen

Aniszungen

ausprobiert. Eine sehr feine Kombination von Anis mit einem Hauch von Zitrone. Die werden in das Repertoire der Weihnachtsbäckerei aufgenommen.

========== REZKONV-Rezept – RezkonvSuite v1.3

Titel: Aniszungen
Kategorien: Backen, Weihnachten, Kekse
Menge: 85 Stück

100 Gramm Weiße Schokolade
3 Eier
150 Gramm Zucker
1 Pack. Vanillezucker
200 Gramm Mehl
125 Gramm Speisestärke
100 Gramm Geschälte gemahlene Mandeln
1/2 Bio-Zitrone, die Schale
2-3 Teel. Gemahlener Anis
1 Messersp. Gemahlene Nelken
1 Prise Salz
150 Gramm Weiße Kuvertüre
1 Teel. Anissamen

============================ QUELLE ============================
Brigitte Extra, Heft 24/2006
— Erfasst *RK* 21.11.2006 von
— Ulrike Westphal

• Backofen auf 180 Grad, Umluft 160 Grad, Gas Stufe 3 vorheizen.
Weiße Schokolade in Stücke brechen und über dem heißen Wasserbad
schmelzen lassen.

• Eier mit den Quirlen des Handrührers oder in der Küchenmaschine
cremig schlagen, dabei Zucker und Vanillezucker langsam einrieseln
lassen. So lange weiterschlagen, bis sich der Zucker aufgelöst hat.
Flüssige Schokolade langsam unterrühren.

• Mehl, Speisestärke, Mandeln, abgeriebene Zitronenschale,
Gewürzzutaten und Salz mischen. Nach und und nach unterrühren.

• Den festen Teig in einen Spritzbeutel mit großer Lochtülle füllen.
Etwa 4-5 cm lange Streifen auf mit Backpapier ausgelegte Backbleche
spritzen und dabei zwischen den Streifen etwas Platz lassen.

• Im Backofen etwa 10 Minuten backen. Vom Backpapier lösen und auf
Kuchengittern auskühlen lassen.

• Kuvertüre hacken und über dem heißen Wasserbad schmelzen. Die
Aniszungen mit der Oberfläche bis zur Hälfte in die Kuvertüre
tauchen oder bis zur Hälfte mit der Kuvertüre bestreichen. Auf den
noch feuchten Guss Anissamen streuen und die Kuvertüre ganz fest
werden lassen.

:TIPP: Bevor die Aniszungen in die Schokolade getaucht werden,
müssen sie ganz abgekühlt sein. Sonst wird die Schokolade nicht fest.

:EINFACH
:FERTIG IN 1 Stunde 45 Minuten.
:PRO STÜCK ca. 45 kcal, E 1 g, F 2 g, KH 7 g.

=====

** 20.09.2023 http://www.foolforfood.de/index.php/2006/12/02/rezepte_fur_die_weihnachtsbackerei nicht mehr verfügbar

Holiday Cooking with Herbs: Classic Christmas Chutney

3 Antworten
holidaycooking with herbs

Kalyn invites us to Holyday Cooking with Herbs**06.10.2019. In keeping with the rules for Weekend Herb Blogging 26.09.2023 **, foodbloggers can submit any posts with a holiday recipe using herbs, plants, veggies and flowers. For me there is no Christmas cooking without raisins, currants or sultanas, but I never thought of the difference between them. I used them last year for the Make-ahead mulled wine cake, this year I already prepared Deep-filled Mince Pies with Mincemeat.

Raisin is the generic term for dried grapes. Raisins come in many varieties, depending on the type or varietal of grape that is dried.

Sultana is a type of white, seedless grape of Turkish or Persian origin, the sultana grape. Sultanas are light and golden coloured. They are grown in Turkey, Australia and South Afrika. In the United States the sultana grape is cultivated under the name Thompson Seedless. Virtually all California raisins are produced from the sultana (or Thompson Seedless) grape, even those which, because of different drying processes, do not resemble the traditional sultana raisin. The term sultana is not commonly used to refer to any type of raisin in American English; as most American raisins are from sultana grapes, they are called simply raisins or golden raisins, according to colour. What cultural differences between the Old and the New World ;-).

Currants are a type of red, seedless grape, with black-brown to black-blue colour, the “Black Corinth/Currant”, lat. Vitis vinifera apyre. Its named after the Greek town Corinthia. They are not related to the currant berry in the ribes family.

And did you now, that dried grapes on the grape-vine are called in German Zibebe?

I used sultanas for the

Classic Christmas Chutney

Classic Christmas chutney

A perfect gift and we’ll enjoy it with a festive meal.

For more pictures go to the German entry.

Classic Christmas chutney Button German

Yield:1 recipe

Classic Christmas chutney

Classic Christmas chutney is not the most obviously festive, seasonally indulgent, must-have foodstuff, but it is the cornerstone of Christmas pantry.

Ingredients:

  • 1.85 kg Cooking apples, peeled, cored and roughly chopped, 4 lb 2oz
  • 250 grams Sultanas, 9 oz
  • 100 grams Crystallised ginger, 4 oz
  • 7 Garlic cloves, roughly sliced
  • 1/2 teasp. Cayenne pepper
  • >1/2 teasp. Salt
  • 1/2 teasp. Ground coriander
  • 600 ml Malt vinegar, 1 pt
  • 750 grams Light muscovado sugar, 1 lb 10 oz

SOURCE

inspired by:
BBC Good Food Magazine, November 2006, p. 84

Instructions

  1. Tip the apples, sultanas, ginger and garlic into a food processor and pulse until roughly minced, but still quite chunky. Tip the fruit into a saucepan with 100 ml water, cover, then cook over a high heat for 10 mins.
  2. Stir in the spices and half the vinegar, then cook, uncovered, for 45 mins.
  3. While the chutney is cooking, stir the sugar and remaining vinegar together. When the apples have had the allotted time, pour over the sugar solution and simmer everything, very slowly, for 2-2 1/2 hrs. Stir occasionally at the beginning, then more at the end until the required consistency is reached – this is when a wooden spoon drawn through the mixture leaves a clean path and no trace of unabsorbed liquid. Leave to cool, then fill hot sterilised jars to the brim. Seal with a lid and stick on the labels. (See Know-how, below, for tips on storing chutneys.)

KNOW HOW

  • Ideally, use jars with new rubber seals and spring-clip or screwband fastenings. If you are using jam jars, use ones with plasticcoated lids as vinegar will corrode metal.
  • Store the chutneys for at least one month before using. This will give enough time for the flavours to develop.
  • The chutney will keep for at least 6 months in a sealed jar. After opening, keep in the fridge and eat within 1 month.

total time: 4 hours
preparation time: 15 minutes
cooking/baking time: 3 h 30 minutes

 
 

more recipes and entries in English

** 06.10.2019 https://kalynskitchen.com/holiday-cooking-with-herbs/ not longer available
** 26.09.2023 https://kalynskitchen.com/establishing-some-rules-for-weekend/ no longer available