Schokoladen Macarons mit HimbeerfüllungChocolate Macarons with Raspberry Filling

Update: Für das deutsche Rezept nach unten scrollen!

Schokoladen Macarons mit Himbeerfüllung

Since on the 20. March was Macaron Day I decided to show you my latest accomplishment in macarons.

Yes, there exists a special day for macarons! In Paris are special shops, that sell macarons all day long and on macarons day you can get some free! Unfortunately I never had the chance to be there (on macarons day or sometime else). As macarons are not very popular in Germany, ok unknown would be the better word… I mean most people don’t even know what cupcakes are… so you couldn’t say macarons are the new cupcakes ;). Anyway what I wanted to say is, that there won’t be shops in Germany, that sell macarons.

Schokoladen Macarons mit Himbeerfüllung

But most often I think anyway it’s better and more fun to do it myself. I mean look at those little beauties. Just want to grab one immediately and stuff it into my mouth.

And in your mouth you have the rich chocolate flavour and now you think “yeah and in the middle even more boring chocolate”… haha no! In the middle is chocolate (and do use the good one!) with raspberry puree! It’s soo delicious.

Schokoladen Macarons mit Himbeerfüllung

So if you didn’t do it, celebrate macarons day with some lovely macarons. Even more if you have some egg whites sitting in your fridge and you don’t know what do to with them. So you have to make some macarons, because it would be a pity to throw all the egg whites away. And you will feel a lot better, when you use them up and they are not looking at you anymore out of the fridge, making you guilty, because you don’t know what to do with them. Believe me, what a relief to make macarons!

And it is not difficult. Ok my first try wasn’t what I expected. They tasted good, but they didn’t look like macarons. So for some tipps, you can look up my first post with macarons.

Schokoladen Macarons mit Himbeerfüllung

Don’t be worried, if my post is looking some what different, because I’m trying it the first time with Windows Live Writer, instead of that Google crap. Yeah, you read right. It’s just driven me into insanity some times. So maybe that here works better. I’m yet “astonished” by the amount of fonts and options to embed my pictures. You see, after Google I’m very easy to impress.

But don’t want to bore you with that theoretical things.

Schokoladen Macarons mit Himbeerfüllung

chocolate macarons with raspberry filling

Since on the 20. March was Macaron Day I decided to show you my latest accomplishment in macarons.

Yes, there exists a special day for macarons! In Paris are special shops, that sell macarons all day long and on macarons day you can get some free! Unfortunately I never had the chance to be there (on macarons day or sometime else). As macarons are not very popular in Germany, ok unknown would be the better word… I mean most people don’t even know what cupcakes are… so you couldn’t say macarons are the new cupcakes ;). Anyway what I wanted to say is, that there won’t be shops in Germany, that sell macarons.

chocolate macarons with raspberry filling

But most often I think anyway it’s better and more fun to do it myself. I mean look at those little beauties. Just want to grab one immediately and stuff it into my mouth.

And in your mouth you have the rich chocolate flavour and now you think “yeah and in the middle even more boring chocolate”… haha no! In the middle is chocolate (and do use the good one!) with raspberry puree! It’s soo delicious.

chocolate macarons with raspberry filling

So if you didn’t do it, celebrate macarons day with some lovely macarons. Even more if you have some egg whites sitting in your fridge and you don’t know what do to with them. So you have to make some macarons, because it would be a pity to throw all the egg whites away. And you will feel a lot better, when you use them up and they are not looking at you anymore out of the fridge, making you guilty, because you don’t know what to do with them. Believe me, what a relief to make macarons!

And it is not difficult. Ok my first try wasn’t what I expected. They tasted good, but they didn’t look like macarons. So for some tipps, you can look up my first post with macarons.

chocolate macarons with raspberry filling

Don’t be worried, if my post is looking some what different, because I’m trying it the first time with Windows Live Writer, instead of that Google crap. Yeah, you read right. It’s just driven me into insanity some times. So maybe that here works better. I’m yet “astonished” by the amount of fonts and options to embed my pictures. You see, after Google I’m very easy to impress.

But don’t want to bore you with that theoretical things.

chocolate macarons with raspberry filling

Gemüse mit QuinoaVegetables with Quinoa

Update: Für das deutsche Rezept nach unten scrollen!

Gemüse mit Quinoa

Feeling like spring is coming over. Unfortunately winter in Germany is not thinking the same. We had a lot of problems with the masses of snow in Germany, up to the icebound island of Hiddensee. I’m sick of winter and snow and the cold!

Since I cannot do anything about that, I make myself a little bit warmer with food feeling like spring. Less meat, more vegetables.
And I’m juggling with trying new things, like quinoa. So it occurs, that this dish is gluten-free. Just another coincidence. If you do not have quinoa, you can also make some rice, maybe some wild rice? But I recommend you the quinoa. It gives you another flavour. A slightly flavour of nuts. Also it’s kinda lighter. I can’t describe it really, you have to taste!

Gemüse mit Quinoa

For making the quinoa I used my rice cooker, which worked perfect. But if you don’t have one, you can just make it in a saucepan on the stove.

You can vary the vegetables you use. Also available and fitting now are mushrooms, fennel or some squash for example. In summer you can use zucchini, tomatoes or cucumber and you can eat it cold as a salad with some fruit vinegar like quince vinegar. See, I’m already dreaming of summer!

Gemüse mit Quinoa

vegetables with quinoa

Feeling like spring is coming over. Unfortunately winter in Germany is not thinking the same. We had a lot of problems with the masses of snow in Germany, up to the icebound island of Hiddensee. I’m sick of winter and snow and the cold!

Since I cannot do anything about that, I make myself a little bit warmer with food feeling like spring. Less meat, more vegetables.
And I’m juggling with trying new things, like quinoa. So it occurs, that this dish is gluten-free. Just another coincidence. If you do not have quinoa, you can also make some rice, maybe some wild rice? But I recommend you the quinoa. It gives you another flavour. A slightly flavour of nuts. Also it’s kinda lighter. I can’t describe it really, you have to taste!

vegetables with quinoa

For making the quinoa I used my rice cooker, which worked perfect. But if you don’t have one, you can just make it in a saucepan on the stove.

You can vary the vegetables you use. Also available and fitting now are mushrooms, fennel or some squash for example. In summer you can use zucchini, tomatoes or cucumber and you can eat it cold as a salad with some fruit vinegar like quince vinegar. See, I’m already dreaming of summer!

vegetables with quinoa

glutenfreie Graham Crackergluten-free Graham Cracker

Update: Für das deutsche Rezept nach unten scrollen!

Last week I wrote about the Daring Baker’s challenge Nanaimo Bars, which were gluten-free. For that I needed gluten-free Graham Cracker, which I also made. And I promised they are worth an extra post. Here they are!

glutenfreie Graham Cracker

I loved the „Cracker“(which are another type of cookies and have nothing in common with other savoury crackers), since I tasted the dough out of the kitchen machine. It tasted full, but not heavy, little bit sweet and remembered me of some taste in my childhood… but I didn’t get it until now. I believe this special flavours comes from the sorghum flour I used.
You need rice, tapioca and sorghum flour. The rice and tapioca flour you can buy in an Asian store. The sorghum flour was much more difficult to found. But I discovered it in a large wholefood supermarket (Alnatura). They also had much more gluten-free flours.

By the way, does anyone know what you can bake with teff flour?

glutenfreie Graham Cracker

The dough was a little bit difficult to handle, because it was very sticky. More like a dough for a cake. But with a lot of rice flour for rolling it out, it’s no problem. You see that my cookies are not looking that beautiful. I hadn’t had the patience. Next time they will be prettier. But hey… shape’s not everything! Important is, that they taste fantastic!

In the picture below you see the finished dough in my kitchen machine.

glutenfreie Graham Cracker

After baking I stored them in an airtight container. If you let them cool completely after baking, they will get crisp. Because I didn’t wait, mine were a bit chewy. But for me that’s perfect for that cookie. The chewiness fits perfect with the flavour. Mine were also very thin, so if you like it thicker, go ahead! And do not forget to leave some space between the crackers, because they will expand while baking.
Of course you can change the gluten-free flours with normal wheat flours. I didn’t tried, but I wouldn’t, because they are great as they are!

glutenfreie Graham Cracker

Last week I wrote about the Daring Baker’s challenge Nanaimo Bars, which were gluten-free. For that I needed gluten-free Graham Cracker, which I also made. And I promised they are worth an extra post. Here they are!

gluten-free graham cracker

I loved the „Cracker“(which are another type of cookies and have nothing in common with other savoury crackers), since I tasted the dough out of the kitchen machine. It tasted full, but not heavy, little bit sweet and remembered me of some taste in my childhood… but I didn’t get it until now. I believe this special flavours comes from the sorghum flour I used.
You need rice, tapioca and sorghum flour. The rice and tapioca flour you can buy in an Asian store. The sorghum flour was much more difficult to found. But I discovered it in a large wholefood supermarket (Alnatura). They also had much more gluten-free flours.

By the way, does anyone know what you can bake with teff flour?

gluten-free graham cracker

The dough was a little bit difficult to handle, because it was very sticky. More like a dough for a cake. But with a lot of rice flour for rolling it out, it’s no problem. You see that my cookies are not looking that beautiful. I hadn’t had the patience. Next time they will be prettier. But hey… shape’s not everything! Important is, that they taste fantastic!

In the picture below you see the finished dough in my kitchen machine.

gluten-free graham cracker

After baking I stored them in an airtight container. If you let them cool completely after baking, they will get crisp. Because I didn’t wait, mine were a bit chewy. But for me that’s perfect for that cookie. The chewiness fits perfect with the flavour. Mine were also very thin, so if you like it thicker, go ahead! And do not forget to leave some space between the crackers, because they will expand while baking.
Of course you can change the gluten-free flours with normal wheat flours. I didn’t tried, but I wouldn’t, because they are great as they are!

gluten-free graham cracker

glutenfreie Nanaimo Barsgluten-free Nanaimo Bars

Update: Für das deutsche Rezept nach unten scrollen!

glutenfreie Nanaimo Bars

The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and www.nanaimo.ca.

This month challenge was to make a classic Canadian dessert to savour the Olympic Winter Games in Canada this year. This dessert consists of three layers. A base containing crumbles of Graham Crackers, coconut, cocoa and almonds. A middle custard layer and a chocolate topping.
Since Lauren is suffering under celiac disease (dt. Zöliakie) the challenge was to bake the Graham Crackers yourself and gluten-free. Ever I was interested to try some gluten-free recipe. Finally I had the chance!
A lot of people in the world (also in Germany, yes!) have to live gluten-free, as if they wouldn’t, their villi lining the small intestine would be trancated. This reaction is caused by proteins, found in wheat, rye, barley and other crops of the tribe Triticeae.

glutenfreie Nanaimo Bars

First it was very difficult to find the needed flours. We needed rice flour, tapioca flour and sorghum flour (dt. Braunhirsemehl). Rice flour I had already at home. Tapioca flour (or starch), I found in a local Asian supermarket. The sorghum flour was much more difficult. But in a larger wholefood supermarket I didn’t just found sorghum flour, but a lot of more gluten-free flours.

I will make an extra post for the Graham Crackers, because I really like them! I do not know how they taste with normal wheat flour, but actually I don’t really want to know… they are just great as they are and I think that special flavour comes from the sorghum flour. I will definitely bake them again!

Which I can’t say from Nanaimo Bars. I wasn’t so excited about that part of the challenge, as I would never make something like that for myself, as I do not like those sort of things. It’s just too much, too heavy for me.

glutenfreie Nanaimo Bars

I also made some differences regarding to the original recipe. I substituted the almonds with hazelnuts and since in Germany something like custard powder does not exist, I made a mixture of vanilla pudding powder, crème fraîche, butter, icing sugar and a lot of vanilla aroma, because it didn’t taste like vanilla after all and it was just too sweet.

I made just half the recipe and it’s still enough and to spare. Is used an adjustable cake setting ring with 16 cm in diametre.
If I would try it another time (I won’t, but IF), I would leave out the coconut and cocoa from the bottom layer, because the main taste is coconut and cocoa. Just too much of it!
Be cautious! The vanilla pudding powder, as well as the chocolate you take for the topping has to be gluten-free as well, if you want to make it all gluten-free!

glutenfreie Nanaimo Bars

gluten-free nanaimo bars

The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and www.nanaimo.ca.

This month challenge was to make a classic Canadian dessert to savour the Olympic Winter Games in Canada this year. This dessert consists of three layers. A base containing crumbles of Graham Crackers, coconut, cocoa and almonds. A middle custard layer and a chocolate topping.
Since Lauren is suffering under celiac disease (dt. Zöliakie) the challenge was to bake the Graham Crackers yourself and gluten-free. Ever I was interested to try some gluten-free recipe. Finally I had the chance!
A lot of people in the world (also in Germany, yes!) have to live gluten-free, as if they wouldn’t, their villi lining the small intestine would be trancated. This reaction is caused by proteins, found in wheat, rye, barley and other crops of the tribe Triticeae.

gluten-free nanaimo bars

First it was very difficult to find the needed flours. We needed rice flour, tapioca flour and sorghum flour (dt. Braunhirsemehl). Rice flour I had already at home. Tapioca flour (or starch), I found in a local Asian supermarket. The sorghum flour was much more difficult. But in a larger wholefood supermarket I didn’t just found sorghum flour, but a lot of more gluten-free flours.

I will make an extra post for the Graham Crackers, because I really like them! I do not know how they taste with normal wheat flour, but actually I don’t really want to know… they are just great as they are and I think that special flavour comes from the sorghum flour. I will definitely bake them again!

Which I can’t say from Nanaimo Bars. I wasn’t so excited about that part of the challenge, as I would never make something like that for myself, as I do not like those sort of things. It’s just too much, too heavy for me.

gluten-free nanaimo bars

 I also made some differences regarding to the original recipe. I substituted the almonds with hazelnuts and since in Germany something like custard powder does not exist, I made a mixture of vanilla pudding powder, crème fraîche, butter, icing sugar and a lot of vanilla aroma, because it didn’t taste like vanilla after all and it was just too sweet.

I made just half the recipe and it’s still enough and to spare. Is used an adjustable cake setting ring with 16 cm in diametre.
If I would try it another time (I won’t, but IF), I would leave out the coconut and cocoa from the bottom layer, because the main taste is coconut and cocoa. Just too much of it!
Be cautious! The vanilla pudding powder, as well as the chocolate you take for the topping has to be gluten-free as well, if you want to make it all gluten-free!

gluten-free nanaimo bars

Selbstgemachte GemüsebouillonpasteHomemade Bouillon Paste

 Upate: Für das deutsche Rezept nach unten scrollen!

Selbstgemachte Gemüsebouillonpaste

As I was ill the last two weeks, I wanted to do more for my blog. I made some things – I swear! But it happened, that those things were not good enough for my blog. Unfortunately.

Now that I’m back to work, I’ve done some great things and even more great photos of it! But just no time to write. So this evening I just take the time.

In my ill-time I had a lot of time to read lots of blogs, recipes and other interesting things. I got hold on a simple recipe making your own bouillon paste of vegetables. Since I’m very into making everything on my own, I was thrilled.

Selbstgemachte Gemüsebouillonpaste

Since I’m not a fan of glutamate in food, I’m using only organic granulated bouillon, because it never contains glutamate. But it can contain other things that you don’t want in there, for example gluten or allergens. So making your own paste, disposes this problem. And of course it’s just great to make your own bouillon, without making a real stock!

Selbstgemachte Gemüsebouillonpaste

I adapted the recipe from 101 Cookbooks. You can vary, which vegetables you use and also the ratio. I do not like celery stalks. But I like the root. So I just used that. Equally I do not like cilantro, thus I used just parsley. However It would be interesting to add some basil the next time or parsnips.

Selbstgemachte Gemüsebouillonpaste

It’s recommended to use a food processor. As I do not have one, I thought optimistic and use my blender. Hmmm… wasn’t that good idea. It didn’t get the leek and the carrots alright. Celery was good with it. In the end I used my immersion blender. It took some time longer I think (since I can’t compare), but it worked very well and I got a moist paste. I didn’t used as much salt, as stated in the „original“ recipe. Maybe that leads rather to a „creamy“ paste, than a loose paste. For me it’s salty enough and if not, adding salt is less a problem, than to withdraw some.

My recommendation is to dissolve 2,5 tsp. per 250 ml (1 cup). It dissolves very good, if you wonder ;-).

I put one jar of the bouillon in the fridge and froze the rest in portions. If you are not using that much bouillon, you can freeze it in ice cube trays, so your portions to thaw are very small. I froze the rest in three portions, every equal to the amount in my fridge. It yields about four 200ml jars.

Selbstgemachte Gemüsebouillonpaste

homemade bouillon paste

As I was ill the last two weeks, I wanted to do more for my blog. I made some things – I swear! But it happened, that those things were not good enough for my blog. Unfortunately.

Now that I’m back to work, I’ve done some great things and even more great photos of it! But just no time to write. So this evening I just take the time.

In my ill-time I had a lot of time to read lots of blogs, recipes and other interesting things. I got hold on a simple recipe making your own bouillon paste of vegetables. Since I’m very into making everything on my own, I was thrilled.

homemade bouillon paste

Since I’m not a fan of glutamate in food, I’m using only organic granulated bouillon, because it never contains glutamate. But it can contain other things that you don’t want in there, for example gluten or allergens. So making your own paste, disposes this problem. And of course it’s just great to make your own bouillon, without making a real stock!

homemade bouillon paste

I adapted the recipe from 101 Cookbooks. You can vary, which vegetables you use and also the ratio. I do not like celery stalks. But I like the root. So I just used that. Equally I do not like cilantro, thus I used just parsley. However It would be interesting to add some basil the next time or parsnips.

homemade bouillon paste

It’s recommended to use a food processor. As I do not have one, I thought optimistic and use my blender. Hmmm… wasn’t that good idea. It didn’t get the leek and the carrots alright. Celery was good with it. In the end I used my immersion blender. It took some time longer I think (since I can’t compare), but it worked very well and I got a moist paste. I didn’t used as much salt, as stated in the „original“ recipe. Maybe that leads rather to a „creamy“ paste, than a loose paste. For me it’s salty enough and if not, adding salt is less a problem, than to withdraw some.

My recommendation is to dissolve 2,5 tsp. per 250 ml (1 cup). It dissolves very good, if you wonder ;-).

I put one jar of the bouillon in the fridge and froze the rest in portions. If you are not using that much bouillon, you can freeze it in ice cube trays, so your portions to thaw are very small. I froze the rest in three portions, every equal to the amount in my fridge. It yields about four 200ml jars.

homemade bouillon paste

Heidelbeer-Buttermilch-Panna CottaBlueberry and Buttermilk Panna Cotta

Update: Für das deutsche Rezept nach unten scrollen!

blueberry and buttermilk panna cotta

Being ill with a painful tonsilitis, which keeps me the week at home, I have a lot of time to spend with my blog. Lucky you!

Last weekend I made those beauties: Buttermilk Panna Cotta layered on blueberry puree.

blueberry and buttermilk panna cotta

Originally I wanted use up a mango fruit. I searched the internet and in the end I found a recipe at Tartelette’s. But as it came to peel the mango I realized it’s just over. Over ripe. Smelled a little bit alcoholic. So no dessert with mango then! But I already liked the idea of panna cotta. I mean I love panna cotta! My favourite dessert is coconut panna cotta. But I always want to try something different, new. And the buttermilk attracted me. Luckily it came into my mind, that I still have some frozen blueberry puree.

blueberry and buttermilk panna cotta

So after thawing the puree, I gave it into some nice glasses with the help of a funnel. And then I refroze the glasses with the puree. When it’s frozen it’s a lot easier to layer the panna cotta (or whatelse you like) on the puree so that they do not mix. The buttermilk gives the panna cottas a slight sour note. It tastes good, especially in combination with the fruit, but furthermore I prefer the classical preparation with cream.

I used leaf gelatine. And maybe a little bit too much. The recipe I adapted was with powdered gelatine. As I am not used to it and I’m liking the leaves, I tried to adapt it. The panna cottas were a bit too firm, but still good. I used 3 and a half leaf. I think 2 and a half or 3 leaves are enough. If you want to use powdered gelatine, the original recipe calles for 4 grams (1 3/4 tsp.) dissolved in 1 Tbsp. water.

And feel free to change the kind of fruit puree! I’m convinced, that it tastes delicious with (almost) every kind of fruit. Already thinking of apples, pears, quinces in this season or strawberrys in summer.

blueberry and buttermilk panna cotta

blueberry and buttermilk panna cotta

Being ill with a painful tonsilitis, which keeps me the week at home, I have a lot of time to spend with my blog. Lucky you!

Last weekend I made those beauties: Buttermilk Panna Cotta layered on blueberry puree.

blueberry and buttermilk panna cotta

Originally I wanted use up a mango fruit. I searched the internet and in the end I found a recipe at Tartelette’s. But as it came to peel the mango I realized it’s just over. Over ripe. Smelled a little bit alcoholic. So no dessert with mango then! But I already liked the idea of panna cotta. I mean I love panna cotta! My favourite dessert is coconut panna cotta. But I always want to try something different, new. And the buttermilk attracted me. Luckily it came into my mind, that I still have some frozen blueberry puree.

blueberry and buttermilk panna cotta

So after thawing the puree, I gave it into some nice glasses with the help of a funnel. And then I refroze the glasses with the puree. When it’s frozen it’s a lot easier to layer the panna cotta (or whatelse you like) on the puree so that they do not mix. The buttermilk gives the panna cottas a slight sour note. It tastes good, especially in combination with the fruit, but furthermore I prefer the classical preparation with cream.

I used leaf gelatine. And maybe a little bit too much. The recipe I adapted was with powdered gelatine. As I am not used to it and I’m liking the leaves, I tried to adapt it. The panna cottas were a bit too firm, but still good. I used 3 and a half leaf. I think 2 and a half or 3 leaves are enough. If you want to use powdered gelatine, the original recipe calles for 4 grams (1 3/4 tsp.) dissolved in 1 Tbsp. water.

And feel free to change the kind of fruit puree! I’m convinced, that it tastes delicious with (almost) every kind of fruit. Already thinking of apples, pears, quinces in this season or strawberrys in summer.

blueberry and buttermilk panna cotta

Crème Brûlée mit Gewürzenspiced Crème Brûlée

Update: Für das deutsche Rezept nach unten scrollen!

As you noticed I didn’t had much time for blogging this month and so unfortunately not a single recipe found it’s way in my beloved blog in novembre. But I cannot bear it that novembre goes away empty handed.

So two weeks ago I made some delicious Crème Brûlée, which I spiced with some orange peels and cinnamon. But feel free to try the spices you like. Originally I wanted to do it with lavender and fennel seeds, but I didn’t had lavender at home. Fortunately I made some pictures of the crème, which didn’t turn out that pretty, but better than nothing this month.So here’s the recipe for you. You can also make some more for dessert the next evening, because they have to cool down anyway before caramelizing the top.

Crème Brûlée mit Gewürzen

As you noticed I didn’t had much time for blogging this month and so unfortunately not a single recipe found it’s way in my beloved blog in novembre. But I cannot bear it that novembre goes away empty handed.

So two weeks ago I made some delicious Crème Brûlée, which I spiced with some orange peels and cinnamon. But feel free to try the spices you like. Originally I wanted to do it with lavender and fennel seeds, but I didn’t had lavender at home. Fortunately I made some pictures of the crème, which didn’t turn out that pretty, but better than nothing this month.So here’s the recipe for you. You can also make some more for dessert the next evening, because they have to cool down anyway before caramelizing the top.

spiced crème brûlée