Archiv für den Monat: September 2007

British Food Fortnight: Treacle Pudding

Helen (Hippolyra at from Fuss Free Flavours hosting her first food blog event for British Food fortnight . My blog’s regular readers know that my favourite chef is Gary Rhodes, I am a subscriber of Good Food Magazine and not unfamilar with British food. For me the epitome of British Food is „Scones with Clotted Cream and Jam“. I’ve blogged about it in German. The clotted cream I substituted with kaymak , which is produced in a small dairy in the midst of Schleswig-Holstein. And I connect British food to puddings. My pudding basins – bought in Britain – haven’t been in use for a long time. So I decide to participate this event with

Treacle Pudding

Treacle Pudding 002

My family was so greedy, I couldn’t take a picture with cream and syrup. My 3 gentlemen said, I should use my pudding basins more often.

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: Treacle Sponge Pudding
Categories: Dessert
Yield: 4 Servings


40 grams   Golden syrup, plus extra for serving
115 grams   Plain flour, Type 405 sifted
1 1/2 teasp.   Baking powder
2 large   Eggs
150 grams   Eggs, beaten
115 grams   Brown sugar
75 grams   Margarine
50 grams   Butter, clarified
25 grams   Unsalted butter
50 grams   Butter, unsalted
1 tablesp.   Brandy
      Clotted whipped cream or custard, for serving


  germanized Version of
  Ed Baines‘ recipe from Cupid’s Dinners
  published on:
  Edited *RK* 09/29/2007 by
  Ulrike Westphal


1. Generously butter a 900 ml pudding basin. Place the buttered pudding basin into the fridge for 5 minutes to firm up the butter.

2. Once cooled, remove from fridge and add the golden syrup to the base of the basin.

3. In a large mixing bowl, place the flour, baking powder, eggs, brown sugar, margarine, unsalted butter and brandy and mix together thoroughly.

4. Spoon the flour mixture into the basin, over the golden syrup.

5. Take a large piece of tin foil, fold it in half and grease one side thoroughly.

6. Cover the pudding with the greased tin foil, pleating the foil a few times to allow room for the pudding’s expansion.

7. Fasten the foil to the rim of the pudding basin with string.

8. Place the covered pudding basin in a large steamer.

9. Steam over a medium heat for 1 hour 30 minutes. Make sure that the steamer does not boil dry, topping up with boiling water as needed.

10. Once the pudding is risen and cooked, turn it out from the pudding basin. Serve with golden syrup and clotted cream or custard.

: Easy
:Prep Time: 15 minutes, plus 5 minutes chilling
:Cooking Time: 1 hour 30 minutes


My other entries I connect to British food:

WHB #102: Hemp Seed Rye Bread

Only two weeks until the 2nd anniversary of weekend herb blogging. This week I have the honour to host the 102nd round of this great event. The rules
allow entries about recipes and/or informative posts featuring any herb, plant, vegetable, or flower.

Hemp SeedThis week I found the seeds from an interesting plant: hemp in my local organic supermarket. The warning message on the bag is clear: It is illegal to plant hemp seeds, but you may eat them. Don’t worry, the seeds have no intoxicating effects, you must eat about 30! kilograms to get intoxicated. Hemp is an old economic plant, did you know that the first jeans was made of hemp fiber? Hemp seeds are very nutritious, they contain healthy unsaturated essential fatty acids and the protein is complete and highly digestible. I added the seeds to a bread dough.

Hemp Seed Rye Bread


The taste of hemp seeds is nutty and gives the bread a crunch. They crack loudly, if you bite on them. An interesting addition to the bread. The next time I’ll combine thrm with sunflower seeds.

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: Hemp Seed Rye
Categories: Bread, Sourdough
Yield: 2 Pan Loaves, about 480 grams each


50 grams   German rye sourdough, 133 % Hydration
84 grams   Hemp seeds
300 grams   Water, tepid
1/2 teasp.   Dry yeast
300 grams   Unbleached bread flour, Type 550
200 grams   Medium rye flour, Type 1150
10 grams   Sea salt


978-0393050554978-0393050554* modified version of Daniel Leader,
Local Breads: Sourdough and Whole-Grain Recipes from Europe’s Best Artisan Bakers978-0393050554*
ISBN 978-0393050554

  Edited *RK* 09/28/2007 by
  Ulrike Westphal


PREPARE THE SOURDOUGH AND SOAK THE SEEDS: Twelve to 24 hours before you plan to bake, refresh your rye sourdough. In the bowl of your stand mixer stir together 10 grams sourdough (100 % Hydration), 17 grams rye flour Type 1150 and 23 grams water. Cover. Pour the hemp seeds into a small bowl and cover them with 175 g grams water. Soak them overnight uncovered, so that they plump and soften. They won’t absorb all the water.

MIX THE DOUGH. Drain the seeds and save the liquid and fill up to 350 grams. Stir down the rye sourdough, which will have bubbled up during fermentation, to invigorate and deflate it. Pour the water over the sourdough in the bowl of a stand mixer. Stir in the soaked seeds, bread flour, ryes flour and salt with a rubber spatula.

KNEAD THE DOUGH. By machine: Use the dough hook and mix the dough on medium-low speed (3 on a KitchenAid mixer) for 8 minutes. Turn off the machine and scrape the hook and the sides of the bowl. Drape a piece of plastic wrap over the dough and let it rest in the bowl for 10 minutes. Turn the mixer back on to medium-low and knead until the dough is firm, smooth, and slightly elastic, 5 to 7 minutes more.

FERMENT THE DOUGH. Roughly form a ball with the scraper and cover the bowl. With masking tape, mark the spot on the container that the dough will reach when it has doubled in volume. Cover and leave it to rise at room temperature (20 to 24 °C) until it doubles, reaching the maskingtape mark, 2 to 2 1/2 hours.

DIVIDE AND SHAPE THE LOAVES. Lightly flour the counter. Uncover the dough and scrape it out. With a bench scraper or chef’s knife, cut the dough into 2 equal pieces (17 ounces, 482 grams each). Shape each piece of dough into a loaf pan. Nestle each one into a pan, seam side down, pressing it gently to fit. Cover with plastic wrap.

PROOF THE LOAVES. Let the loaves rise at room temperature until they have expanded to one and a half times their original size, spreading the sunflower seeds, 1 to 1 1/2 hours. When you press your finger into the dough, your fingerprint will spring back slowly.

PREPARE THE OVEN. About 20 minutes before baking, heat the oven to 205 °C.

BAKE THE LOAVES. Place the loaves on the middle rack of the oven. Bake until they pull away from the sides of the pans and their crusts are deep brown, 35 to 45 minutes.

COOL AND STORE THE LOAVES. Pull the loaves from the oven. Bang the edge of the pans on the counter to release the bread. Invert them onto a wire rack and then flip right side up. Cool the bread completely before slicing, about 1 hour. Store cooled loaves in a brown paper bag at room temperature. They’ll taste even better the day after you bake them.


Return to this site on Monday for the round-up.

*=Affiliate-Link zu Amazon

Apfeltag: Apfelkuchen mit Pudding

apple day - September 28, 2007
15. Apfeltag der Schweiz ein, Schleswig-Holstein hat seit dem Jahr 2000 das Rellinger Apfelfest, das nun in Ruhe an diesem Wochenende stattfinden kann. Mein Beitrag zu diesem Tag:

Apfelkuchen mit Pudding

Apfelkuchen mit Pudding

========== REZKONV-Rezept – RezkonvSuite v1.4
Titel: Apfelkuchen mit Pudding
Kategorien: Backen, Quark-Öl-Teig
Menge: 1 Backblech 30 x 40 cm


300 Gramm   WeizenmehlType 405
1 Pack.   Backpulver
150 Gramm   Magerquark
6 Essl.   Milch
6 Essl.   Speiseöl
75 Gramm   Zucker
1 Pack.   Vanillin-Zucker
1 Prise   Salz
1 Pack.   Pudding-Pulver Vanille-Geschmack
75 Gramm   Zucker
2     Eigelb , Größe M
375 ml   Milch
125 ml   Schlagsahne
2     Eiweiß, Größe M
1 1/4 kg   Äpfel
2 Essl.   Aprikosenkonfitüre
1 Essl.   Wasser
1-2 Essl.   Aprikot Brandy


978-3767002463978-3767002463* Dr. Oetker
ISBN 3-7670-0246-9
  Erfasst *RK* 24.09.2007 von
  Ulrike Westphal


1. Für den Teig Mehl mit Backpulver mischen, in eine Rührschüssel sieben. Quark, Milch, Öl, Zucker, VanillinZucker und Salz hinzufügen. Die Zutaten mit Handrühr-gerät mit Knethaken auf höchster Stute in etwa 1 Minute verarbeiten (nicht zu lange, Teig klebt sonst). Anschließend auf der Arbeitsfläche zu einer Rolle formen. Den Teig in einer Fettfangschale (30 x 40 cm, gefettet) ausrollen.

2. Für den Belag Pudding-Pulver, Zucker und Eigelb mit 6 Esslöffeln von der Milch anrühren. Die übrige Milch und Sahne zum Kochen bringen, von der Kochstelle nehmen, das angerührte Pudding-Pulver unter Rühren hineingeben, kurz aufkochen lassen.

3. Eiweiß steif schlagen – es muss so fest sein, dass ein Messerschnitt sichtbar bleibt – und unter den Pudding heben. Die Masse gleichmäßig auf dein Teig verteilen.

4. Apfel schälen, vierteln, entkernen, in Spalten schnei den und schuppenförmig auf den Pudding legen. Vor den Teig einen mehrfach umgeknickten Streifen Alufolie legen. Das Backblech in den Backofen schieben.

:Ober-/Unterhitze: 180 °C (vorgeheizt)
:Heißluft: 160 °C. (nicht vorgeheizt)
:Gas: Stufe 2-3 (nicht vorgeheizt)
:Backzeit: etwa 35 Minuten.

5. Zum Aprikotieren Aprikosenkonfitüre durch ein Sieb streichen, mit Wasser und Aprikot Brande verrühren und kurz aufkochen lassen. Sofort nach dem Backen den Kuchen damit bestreichen.

6. Das Backblech auf einen Kuchenrost stellen und den Kuchen erkalten lassen.

Tipp: Den Kuchen maximal 1 Tag vor denn Verzehr zubereiten. Anstelle der Äpfel können als Belag auch Aprikosen (2 Dosen je 480 g Abtropfgewicht) verwendet werden.

:Zubereitungszeit: 35 Minuten
:Nährwert pro Blech: F: 94 g, F: 152 g, Kh: 606 g, kJ: 18434, kcal: 4395


*=Affiliate-Link zu Amazon

Presto Pasta Night #31: Butternut squash lasagne

Autumn arrived, everywhere you find all kind of pumpkin and squashes on the farmer’s markets. So it’s a must to serve this versatile vegetable once a week. I like the nutty taste of butternut squash and I am a big fan of spinach unlike my sons. But hidden in a lasagne they eat it without any comments.

Butternut squash lasagne

Butternut squash lasagne

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: Butternut squash lasagne
Categories: Pasta, Pumpkin
Yield: 2 Servings


1     Onion, finely sliced
      Oil for frying
500 grams   Butternut squashes, peeled and cut into small
      — cubes
1 pinch   Of cinnamon
100 ml   Milk
150 grams   Frozen spinach
3     Fresh lasagne sheets
1     Ball of mozzarella, about 125g


  Recipe from olive magazine, February 2007.
  Edited *RK* 09/24/2007 by
  Ulrike Westphal


1. Fry the onion in a little oil until soft, add the butternut squash and fry until tender and slightly browned around the edges. Add the cinnamon, a grating of nutmeg and the milk and mash roughly. Heat the spinach with another grating of nutmeg.

Kürbis-Lasagne 001

2. Meanwhile, cook the lasagne slices in boiling water for 3 minutes and drain. Put a sheet of lasagne in a small baking dish, add a layer of butternut squash and half the spinach. Season. Add another layer of lasagne and the rest of the butternut squash and spinach. Season and follow with a final layer of lasagne. Rip the mozzarella into pieces and scatter it over the final sheet, grill briefly until the mozzarella bubbles and browns.

:Ready in 30 mins
: Nutrition per serving:476 kcalories, protein 23.6g, carbohydrate 53.2g, fat 20.2g, saturated fat 9.3g, fibre 8g, salt 1.28g


Suppe der Woche: Kartoffelsuppe mit Würstchen

Schnell gekocht und wohlschmeckend, die

Kartoffelsuppe mit Würstchen

Kartoffelsuppe mit Würstchen

Statt der Petersilie habe ich Schnittlauch über die Suppe gestreut, der passte auch sehr gut. Bei der Gemüsebrühe handelt es sich um dieses natriumarme Produkt* : Eine, wie ich finde, sehr gute Alternative zum selbstgekochten Gemüsefond.

========== REZKONV-Rezept – RezkonvSuite v1.4
Titel: Kartoffelsuppe mit Würstchen
Kategorien: Suppe
Menge: 4 Personen


800 Gramm   Große Kartoffeln
4     Wiener Würstchen, à ca. 75 g
1 Essl.   Butter
100 Gramm   Schinkenwürfel, roh
2 Essl.   Gemüsebrühe, gestrichen
2 Pack.   TK-Suppengrün, à 50 g
2-3 Stiele   Petersilie
      Salz, Pfeffer


  LECKER, Kochen & Genießen, Oktober 2007

  Erfasst *RK* 26.09.2007 von
  Ulrike Westphal


Kartoffeln schälen, waschen und in kleine Stücke schneiden. Würstchen in Scheiben schneiden.

Butter in einem großen Topf erhitzen. Würstchen darin unter Wenden kurz anbraten. Herausnehmen. Schinkenwürfel im Bratfett anbraten. 1 1 Wasser, Brühe, gefrorenes Suppengrün und Kartoffeln zufügen. Zugedeckt aufkochen und ca. 15 Minuten köcheln.

Petersilie waschen, grob hacken. Würstchen in der Suppe kurz erwärmen. Mit Salz und Pfeffer abschmecken, Petersilie darüberstreuen.

:Zubereitungszeit: ca. 30 Minuten
:Schwierigkeitsgrad: ganz einfach
:Portion ca. 1,70 €
:Nährwert pro Portion ca. 480 kcal . E 18 g . F 32 g · KH 27 g


*=Affiliate-Link zu Amazon