Archiv für den Monat: Mai 2007

WHB #85: Mediterranean meatballs in tomato sauce

It’s the 85 th edition of Weekend Herb Blogging and the founder of this Kalyn of Kalyn’s Kitchen is hosting it.


I don’t know, what’s growing in my garden, majoram or oregano? Years ago I had both in my garden, but like Katie I lost the track . Than we remodeled the herb garden and there was only one plant left, but which one, I don’t know! I used this herb in combination with parsley, thyme, basil and parsley for the

Mediterranean meatballs in tomato sauce

Mediterranean meatballs in tomato sauce

Delicious with toasted bread!

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: Mediterranean meatballs in tomato sauce
Categories: meat
Yield: 4 servings

Ingredients

2     Onions, chopped
2 cloves   Garlic, chopped
4 tablesp.   Olive oil
2 tablesp.   Tomato paste
1 can   Tomatoes
400 grams   Minced meat
2 tablesp.   Bread crumbs
1     Egg
2 tablesp.   Parmesan, grated
4 tablesp.   Italian herbs, like thyme, oregano, basil,
      — parsley, finely chopped
      Salt, pepper, sugar

Source

  LECKER, Kochen & Genießen, April 2007, p.56
  Edited *RK* 05/31/2007 by
  Ulrike Westphal

Directions

1. Sauté garlic and onions in 2 tablespoons olive oil until soft and transparent. Set aside and halve.

2. Sauté tomato paste in a saucepan, than add the tomatoes. Chop the tomatoes add 1/2 of the onion mixture and cook without a lid for 30 Minutes.

3. In a bowl mix together minced meat, bread crumbs, egg, cheese, the half of herbs and the remaining onion mixture. Season with salt and pepper and form small balls.

4. Brown the meat balls in the remaining oil from all sides.

5. Season tomato sauce with salt, pepper, sugar and add more chopped italian herbs. Add the meat balls and heat them in the sauce for about 10 minutes.

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Whole-Wheat Multigrain Bread

========== REZKONV-Rezept – RezkonvSuite v1.4
Titel: Whole-Wheat Multigrain
Kategorien: Bread, Baking, Sourdough
Menge: 2 Loaves

Zutaten

H LIQUID-LEVAIN BUILD
120 Gramm   Bread flour
150 Gramm   Water
24 Gramm   Mature culture (liquid)
H SOAKER
180 Gramm   Grains (see note*)
216 Gramm   Water
H FINAL DOUGH
380 Gramm   Bread flour
500 Gramm   Whole-wheat flour
384 Gramm   Water
22 Gramm   Salt
1 Teel.   Yeast, dry
30 Gramm   Honey
396 Gramm   Soaker
270 Gramm   Liquid levain

Quelle

  Jeffrey Hamelman : Bread
  A Baker’s Book of Techniques and Recipes
  Erfasst *RK* 19.05.2007 von
  Ulrike Westphal

Zubereitung

1. LIQUID LEVAIN: Make the final build 12 to 16 hours before the final mix, and let stand in a covered container at about 70 °F

2. SOAKER: Pour water over the grain blend, mix thoroughly, and cover with plastic to prevent evaporation. If particularly coarse grains are used, such as cracked wheat or rye, millet, coarse corn_ meal, or barley, first boil the water and then pour it over the grains. Some or all of the dough’s salt can be included in the soaker to inhibit enzymatic activity. Make the soaker right after the final build of the levain, cover the container with plastic, and let stand at room temperature.

3. MIXING: Add all the ingredients to the mixing bowl. In a spiral mixer, mix on first speed for 3 minutes. Check the hydration, adding water if necessary to achieve a dough of medium looseness. Turn the mixer to second speed and mix for 2 1/2 to 3 1/2 minutes. The dough should have a moderate gluten development. Desired dough temperature: 76°F

4. BULK FERMENTATION: 1 to 2 hours.

5. FOLDING: If the bulk fermentation will last 2 hours, fold after hour.

6. DIVIDING AND SHAPING: Divide the dough into 1.5-pound pieces; shape round or oblong.

7. FINAL FERMENTATION: Approximately 1 hour at 76°F

8. BAKING: With normal steam, 460°F for 40 to 45 minutes. The oven temperature can be lowered by 15° to 20°F partway through the bake if the bread is taking on color too quickly.

*Note: Soaked grains bring an added wheat flavor to this bread, and the honey contributes a mild sweet note. It is possible to buy grain blends from any number of ingredient suppliers, or you can make your own. Among the various grains and seeds suitable for the soaker are oats, millet, coarse cornmeal, cracked wheat or rye, flaxseeds, barley, sunflower seeds, and sesame seeds. These can be used in whatever combination is desired.

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Whole-Wheat Multigrain oder Mehrkornbrot mit Weizenvollkornanteilen und Ölsaaten

Petras Weizensauerteig-Karriere begann etwa vor 5 Jahren, meine begann etwa 1 Jahr später. Seit 31. Mai 2003 bin ich Mitglied in Petras Mailing-Liste. Meinen Weizensauerteig habe ich damals nach diesem Rezept gezüchtet, der auch schon damals wie hier das im zugewiesene Gefäß verließ.
Dies ist mein Lieblingsbrotbackbuch . Ich habe es wieder einmal durchgeforstet und festgestellt, dass ich das Whole-Wheat Multigrain noch nicht ausprobiert hatte. Es enthält ein Quellstück mit gequollenen Körnern und Ölsaaten. Mit der Übersetzung der englischen Titel tue ich mich immer schwer, ich würde es dann Mehrkornbrot mit Weizenvollkornanteilen und Ölsaaten nennen. Unter Körnern wird nämlich gemäß der Leitsätze für Brot und Kleingebäck des Deutschen Lebensmittelbuches nur die Körner der Brotgetreidearten Weizen, Dinkel, Roggen und der anderen Getreidearten Buchweizen, Gerste, Hafer, Hirse, Mais, Reis und Triticale. verstanden. Ein Mehrkornbrot muss dann nämlich mindestens eine 2. Getreideart enthalten. Mein Quellstück bestand aus Gerstengrütze, Hirse, Haferflocken und Leinsaat.

Whole-Wheat Multigrain 001 Whole-Wheat Multigrain 003

Vollgepackt mit Geschmack und Körnern, lecker!

Das Rezept in Englisch gibt es hier
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LOT #5: Penne al limone

If my husband cooks pasta there are always plenty left, like yesterday. I used them up with a new sauce composed of vegetable left-overs, like bell pepper and arugula leaves for a lunch for two.

Penne al limone 001

For the sauce sauté one small chopped onion and diced bell pepper until tender. Add some lemon juice and cream. Season to taste with salt and pepper, add the arugula leaves. Serve with the microwaved pasta and lemon zest.

This is my entry for the 5 th edition of Leftover Tuesday created by David at Cooking Chat and this month hosted by PROJECT FOODIE .

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Muffin Mondy 03 Spicy: Lemon and Candied Ginger Muffins

Muffin Monday Gourmet of Un tocco di zenzero hosts the 3 rd Muffin Monday. This time the muffins have to be very spicy. Translated to German there a some ways of interpretation: using a lot of spices, savoury, hot or condimental. I focus on candied ginger in a sweet muffin, this is very spicy for my palate.

Lemon and Candied Ginger Muffins

Lemon and Candied Ginger Muffins 009

Spicy and delicious!

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: Lemon and Candied Ginger Muffins
Categories: Muffins
Yield: 12 Servings

Ingredients

210 grams   All purpose flour, 1 3/4 cup
2 teasp.   Baking powder
1/2 teasp.   Salt
57 grams   Butter, soft, 1/4 cup
100 grams   Sugar, 1/2 cup
2 large   Eggs
1 teasp.   Vanilla extract
      Zest of 1 lemon (about 1 tbsp zest)
180 ml   Milk 1,5 % fat, 3/4 cup
100 grams   Candied ginger, in small pieces, 1/2 cup
H LEMON GLAZE
2-3 tablesp.   Lemon juice
1 cup   Confectioners sugar

Source

  //bakingsheet.blogspot.com/2006/08/lemon-and-
  candied-ginger-muffins.html
  Edited *RK* 05/26/2007 by
  Ulrike Westphal

Directions

Preheat oven to 225 °C/400 °F. Line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together flour, baking powder and salt. In a large bowl, cream together the butter and sugar until light. Beat in the eggs, one at a time, followed by the lemon zest and vanilla extract. Alternate adding the flour mixture and the milk to the butter/sugar mix, working in two or three additions and beating at a low speed (or by hand) only until just combined. Stir in candied ginger. Divide batter evenly into prepared muffin cups and bake for about 15 minutes, until a tester comes out clean and the top of the muffin springs back when lightly pressed. Cool on a wire rack, drizzling with lemon glaze (below) while muffins are still slightly warm.

Lemon Glaze

In a small bowl, combine confectioners‘ sugar with enough lemon juice to make a glaze that will drizzle easily from the tines of a fork. You don’t have to be exact, and can always add either a bit more juice or a bit more sugar to achieve a good consistency. Drizzle a little glaze over each muffin and let dry for at least a few minutes before serving.

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Don’t miss the first batch of muffins received for MM03 posted here.

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