After one successful year of Weekend Herb Blogging the event travels around the world. This should have been my entry for the last week, but I was without internet access for nearly three (!) days, so I failed to meet the deadline for Ruth’s recap. Another Weekend Herb Blogging , this time hosted by Sher of What Did You Eat?, another chance for me.
It’s getting autum in the north of Germany although the days are still warm about 18 °C = 65 F , but everywhere the fruits like chestnuts, acorns, hazelnuts and walnuts are falling from the trees. In my neighbour’s garden there is an old walnut tree, I know it since my childhood. I know it is autumn, when I find all the cracked nutshells around our house, brought by birds or squirrels. And it’s spring, when all the hidden walnuts are trying to become a tree in my garden
Walnuts grew very well this year, because we had a warm summer. They are rich in oil, and are widely eaten both fresh and in cookery. Walnuts are also an excellent source of omega-3 fatty acids, and have been shown as helpful in lowering cholesterol. They need to be kept dry and refrigerated to store well; in warm conditions they become rancid in a few weeks, particularly after shelling.
When picking walnuts, the husks should be handled wearing rubber gloves, to avoid dyeing one’s fingers.
Normally I have to buy imported walnuts from California, but this time I used self picked walnuts for the
Walnut decorated mini coffee cakes
-==== REZKONV-Recipe – RezkonvSuite v1.2
Title: Mini coffee cakes
Yield: 12 Servings
100 grams Walnut halves, 4oz
140 grams Unsalted butter, softened, 5 oz
140 grams Caster sugar, 5 oz
1 teasp. Vanilla extract
3 tablesp. Strong espresso coffee, cooled
175 grams Plain flour, 6 oz
4 teasp. Baking powder
========================= FOR THE ICING =========================
85 grams Unsalted butter softened, 3 oz
140 grams 5 oz icing sugar
============================ SOURCE ============================
Wendy Grainger’s family recipe in
Good Food Magazine, October 2006, p. 18
— Edited *RK* 09/30/2006 by
— Ulrike Westphal
1. Heat oven to 180 °C/fan 160 °C/gas 4 and line a 12-hole muffin
tin with paper cases. Finely chop all but 12 of the walnut halves.
Cream the butter and sugar together until pale. Beat the eggs and
the vanilla together, then add gradually to the butter and sugar.
Add the chopped walnuts and 2 tbsp of the coffee to the batter, then
gently fold in the flour and baking powder. Divide the mixture
between the cases and bake for 15-20 mins until golden.
2. To make the icing, beat together the butter and sugar, then add
the remaining coffee. Ice the cakes when cooled and decorate with
: PER CAKE 387 kcalories, protein 5g, carbohydrate 37g. fat 25g
saturated fat 11 g fibre 1 g sugar 25g salt 0.57g
: PREP 30 mins
: COOK 15-20 mins