Pflaumen GalettesRustic Plum Galettes

Update: Für das deutsche Rezept nach unten scrollen!

I made those a while ago, but I never made it to post them. Now before the summer is all over again and plums are still in season I have to give it out to you. The galettes are easy to make. Only dough, plums and sugar, that’s it!

Rustic Plum Galettes

I’m looking forward to autumn, but I also want to catch the last summer fruit, before there will be a long cold time without those delicious enjoyments. So tomorrow I want to get some pumpkins and apples at the market as well as some peaches (if I’m lucky). Stuck between summer and autumn is a really good time for yummy food. So preserve the summer and enjoy the upcoming autumn. Make ice cream with summer fruit, freeze fruit puree for the winter, can tomatoes or as I’ve done it recently: make your own pasta sauce and can it! There will be a post about that soon! I hope I got you a bit inspired. I need that inspiration too. Autumn food is so tempting.

Rustic Plum Galettes

So make the dough, then go buy some plums. When you’re back the dough is chilled and ready for rolling out. Assemble the galettes and bake. Enjoy them warm with a scoop of ice cream or cooled down every time you are passing by. I know what I’m talking about. They didn’t survived the day after baking!

Rustic Plum Galettes

 

Rustic Plum Galettes

I made those a while ago, but I never made it to post them. Now before the summer is all over again and plums are still in season I have to give it out to you. The galettes are easy to make. Only dough, plums and sugar, that’s it!

Rustic Plum Galettes

I’m looking forward to autumn, but I also want to catch the last summer fruit, before there will be a long cold time without those delicious enjoyments. So tomorrow I want to get some pumpkins and apples at the market as well as some peaches (if I’m lucky). Stuck between summer and autumn is a really good time for yummy food. So preserve the summer and enjoy the upcoming autumn. Make ice cream with summer fruit, freeze fruit puree for the winter, can tomatoes or as I’ve done it recently: make your own pasta sauce and can it! There will be a post about that soon! I hope I got you a bit inspired. I need that inspiration too. Autumn food is so tempting.

Rustic Plum Galettes

So make the dough, then go buy some plums. When you’re back the dough is chilled and ready for rolling out. Assemble the galettes and bake. Enjoy them warm with a scoop of ice cream or cooled down every time you are passing by. I know what I’m talking about. They didn’t survived the day after baking!

Rustic Plum Galettes

Rustic Plum Galettes

Pfirsich TartelettesPeach Tartelettes

Update: Für das deutsche Rezept nach unten scrollen!

About a month ago I promised some tartelettes. Actually apricot tartelettes. But as the case may be, they looked good, but the apricots just tasted like nothing. Additionally something was missing. Some cream, which would flatter your palate. Maybe vanilla? So an idea was born.

Peach Tartelettes

1. Pâte sucrée: which I also used for the failed apricot tartelettes, but which is very good. I adapted it from Michel Roux. It’s a bit sticky, but so you only have to press the dough in your molds. No rolling out! If you are making this dough, you have to use butter! Don’t use shortening (Koch-,Back- oder Streichfett)! Trust me, I’ve tried. Also stick to the chilling time. It’s both worth for handling and taste!

Peach Tartelettes

2. Crème pâtissiére: A very fine and also light cream filling for the tartelettes, which has just a slight sweetness and good taste of vanilla. I recommend to use vanilla extract. I also made it with vanilla pods, but I prefer the taste of the vanilla extract. If you don’t know, where to get some vanilla extract, without going to expense, just make your own. I just did it myself and it’s super easy.

Peach Tartelettes

3. Peaches! There is nothing much to say here, just use some that are already ripe and of course have a good taste! Not just like my apricots…

About a month ago I promised some tartelettes. Actually apricot tartelettes. But as the case may be, they looked good, but the apricots just tasted like nothing. Additionally something was missing. Some cream, which would flatter your palate. Maybe vanilla? So an idea was born.

Peach Tartelettes

1. Pâte sucrée: which I also used for the failed apricot tartelettes, but which is very good. I adapted it from Michel Roux. It’s a bit sticky, but so you only have to press the dough in your molds. No rolling out! If you are making this dough, you have to use butter! Don’t use shortening (Koch-,Back- oder Streichfett)! Trust me, I’ve tried. Also stick to the chilling time. It’s both worth for handling and taste!

Peach Tartelettes

2. Crème pâtissiére: A very fine and also light cream filling for the tartelettes, which has just a slight sweetness and good taste of vanilla. I recommend to use vanilla extract. I also made it with vanilla pods, but I prefer the taste of the vanilla extract. If you don’t know, where to get some vanilla extract, without going to expense, just make your own. I just did it myself and it’s super easy.

Peach Tartelettes

3. Peaches! There is nothing much to say here, just use some that are already ripe and of course have a good taste! Not just like my apricots…

Bruschetta Bruschetta – perfect summer snack

 Update: Für das deutsche Rezept nach unten scrollen!

As we are all drooling over some easy light and cold! snack, I made some bruschetta today. You only have to take yourself 10 minutes and a toaster! I made mine classic. But if you have some goats cheese or mozzarella hanging ‘round in your fridge, feel free to add some. Sounds nice to me. I love goats cheese, but do you think I have ever some at home…?

Bruschetta

I paired mine with some green salad with a simple dressing containing quince vinegar. If you’re living in Germany I urgently recommend you to go to Vom Fass. There you can get all sorts of vinegar and oils and a lot more liquids. They are really really good. And everything you are interested in, you can taste. So you won’t buy things, that you won’t use, because you don’t like the taste. I know, that there are similar shops existing in Germany, but down here it’s first choice.

Bruschetta

 

As we are all drooling over some easy light and cold! snack, I made some bruschetta today. You only have to take yourself 10 minutes and a toaster! I made mine classic. But if you have some goats cheese or mozzarella hanging ‘round in your fridge, feel free to add some. Sounds nice to me. I love goats cheese, but do you think I have ever some at home…?

Bruschetta

I paired mine with some green salad with a simple dressing containing quince vinegar. If you’re living in Germany I urgently recommend you to go to Vom Fass. There you can get all sorts of vinegar and oils and a lot more liquids. They are really really good. And everything you are interested in, you can taste. So you won’t buy things, that you won’t use, because you don’t like the taste. I know, that there are similar shops existing in Germany, but down here it’s first choice.

Bruschetta

MeloneneisMelon Ice Cream

Update: Für das deutsche Rezept nach unten scrollen!

There’s nothing much to say or to do these days. One word is enough. HOT! About 37°C every day, since two weeks. I do not complain, as we didn’t had any real spring this year, nor often really hot summers. And summers are short and I don’t like winter. I really prefer summer. Every bite of it. So I’m not complaining. But to boost my study work, I beg for some rain, so the apartment can again cool down a bit.

Meloneneis

The heat also makes me sad a little bit… I am not able to use the stove, or even the oven. It’s just not possible. I’m looking for refreshments all day, be it for dessert or lunch or dinner, where the oven/stove can be kept off or at least used at its minimum. Feel free to share any good recipes. I’m looking forward to that!

Meloneneis

I offer you a really delicious refreshment: Melon Ice Cream. I don’t know, if it works without an ice cream maker. But take it as a sign and buy yourself one (at least, if you’re an ice cream lover, as we are). It’s easy and you will never return to bought one. It’s just better! You can make whatever ice cream you like… I mean who wouldn’t want to have chocolate-coated peanut-bites in his ice cream? Ok ok… at least me. So after my anthem on ice cream makers, I won’t disturb you any longer and give you the recipe.

Meloneneis

There’s nothing much to say or to do these days. One word is enough. HOT! About 37°C every day, since two weeks. I do not complain, as we didn’t had any real spring this year, nor often really hot summers. And summers are short and I don’t like winter. I really prefer summer. Every bite of it. So I’m not complaining. But to boost my study work, I beg for some rain, so the apartment can again cool down a bit.

Melon Ice Cream

The heat also makes me sad a little bit… I am not able to use the stove, or even the oven. It’s just not possible. I’m looking for refreshments all day, be it for dessert or lunch or dinner, where the oven/stove can be kept off or at least used at its minimum. Feel free to share any good recipes. I’m looking forward to that!

Melon Ice Cream

I offer you a really delicious refreshment: Melon Ice Cream. I don’t know, if it works without an ice cream maker. But take it as a sign and buy yourself one (at least, if you’re an ice cream lover, as we are). It’s easy and you will never return to bought one. It’s just better! You can make whatever ice cream you like… I mean who wouldn’t want to have chocolate-coated peanut-bites in his ice cream? Ok ok… at least me. So after my anthem on ice cream makers, I won’t disturb you any longer and give you the recipe.

Melon Ice Cream

Erdbeer-Melonen-SüppchenStrawberry Melon Soup

Update: Für das deutsche Rezept nach unten scrollen!

Erdbeer-Melonen-Süppchen

Today would be the perfect alibi for a big cake or even torte. But I’m not a fan of the big desserts, I’m more for smaller ones. But then a lot. Not to mention the high temperatures, that are dominating the country these days. So I’m presenting you with a refreshing delicate easy-to-make fruit soup. With this fruit soup, a mini barbecue tonight, some apricot tartelettes (which will be following here), sparkling wine and watching Germany win, we’ll be celebrating my becoming of a quarter of a century. If you have some sparkling wine near you, grab it and I invite you to raise your glasses with us. Also you can drop a teaspoon full of your fruit soup in it – yum.

For this soup almost every fruit is possible. Choose what you like and what you can get. If you prefer something to chew, keep some chopped fruit back and give it in your soup right before serving.

Strawberry-Melon-Soup

Today would be the perfect alibi for a big cake or even torte. But I’m not a fan of the big desserts, I’m more for smaller ones. But then a lot. Not to mention the high temperatures, that are dominating the country these days. So I’m presenting you with a refreshing delicate easy-to-make fruit soup. With this fruit soup, a mini barbecue tonight, some apricot tartelettes (which will be following here), sparkling wine and watching Germany win, we’ll be celebrating my becoming of a quarter of a century. If you have some sparkling wine near you, grab it and I invite you to raise your glasses with us. Also you can drop a teaspoon full of your fruit soup in it – yum.

For this soup almost every fruit does go. Choose what you like and what you can get. If you prefer something to chew, keep some chopped fruit back and give it in your soup right before serving.

Friandaises mit roten JohannisbeerenRed Currant Friandaises

Update: Für das deutsche Rezept nach unten scrollen!

When I remember of red currants, I think of me as a child, standing in front of the red currant bushes in the garden of my relatives in Coburg. Just plucking and nibbling one after the other with pleasure. Really loved that time of year, since I’m still loving it today. And I’m still in love with red currants.

Friandaises mit roten Johannisbeeren

Unfortunately we don’t have a garden, so no nibbling them straight from the bushes for me. But by the time you buy them and they are coming in boxes, it isn’t so tempting anymore to eat them straight away. So I thought about what I could do with them anyway. Since I was also looking for something, which uses up some of my left over egg whites, I just thought of friandaises. Usually I make them with flaked almonds. The friandaises are light and mellow pastries with crunchy edges. They are divine! And they use up 6 egg whites!

Friandaises mit roten Johannisbeeren

I substituted the almond flakes with red currants. The red currants are really pairing well in the friandaises! I’m evenly surprised, how good the red currants come of in pastry in general. So maybe there will be coming up more with them!

Friandaises mit roten Johannisbeeren

Traditionally friandaises are baked in little moulds formed like ships. But since It’s a lot of dough just for the ships I also put some dough in moulds, that were about the same size like muffin moulds. In the smaller moulds your friandaises will become more crispy, which I prefer. Another good option may be moulds for madeleines, since they are also very small.

Friandaises mit roten Johannisbeeren

Friandaises mit roten Johannisbeeren

When I remember of red currants, I think of me as a child, standing in front of the red currant bushes in the garden of my relatives in Coburg. Just plucking and nibbling one after the other with pleasure. Really loved that time of year, since I’m still loving it today. And I’m still in love with red currants.

Red Currant Friandaises

Unfortunately we don’t have a garden, so no nibbling them straight from the bushes for me. But by the time you buy them and they are coming in boxes, it isn’t so tempting anymore to eat them straight away. So I thought about what I could do with them anyway. Since I was also looking for something, which uses up some of my left over egg whites, I just thought of friandaises. Usually I make them with flaked almonds. The friandaises are light and mellow pastries with crunchy edges. They are divine! And they use up 6 egg whites!

Red Currant Friandaises

I substituted the almond flakes with red currants. The red currants are really pairing well in the friandaises! I’m evenly surprised, how good the red currants come of in pastry in general. So maybe there will be coming up more with them!

Red Currant Friandaises

Traditionally friandaises are baked in little moulds formed like ships. But since It’s a lot of dough just for the ships I also put some dough in moulds, that were about the same size like muffin moulds. In the smaller moulds your friandaises will become more crispy, which I prefer. Another good option may be moulds for madeleines, since they are also very small.

Red Currant Friandaises

Red Currant Friandaises

Himbeer-Schokoladen-EisRaspberry-Chocolate Ice Cream

Update: Für das deutsche Rezept nach unten scrollen!

Himbeer-Schokoladen-Eis

Finally we also have hot hot hot summer weather. To enjoy and celebrate this duly it’s time for some Gelato.

Some weeks ago I bought David Lebovitz‚ book The Perfect Scoop, which was a perfect purchase. Even if you are not in making some ice cream it is just a pleasure to read it.

Himbeer-Schokoladen-Eis

But back to the ice cream. We decided to try the raspberry-chocolate one first, because I LOVE the combination. David uses cocoa powder, but next time I will try it with some melted milk chocolate, which I prefer. But it is already very good with cocoa powder. Unfortunately it didn’t freeze in the ice cream maker. Don’t know why?! So I just popped it in a container in the freezer and oh wonder! it’s good anyway! That’s a good gelato! So I think, it will work properly even without the machine. But if you are using one, be sure the mixture is really cold before you put it in the machine, maybe then you have a chance and it freezes in there.

Oh, and I really recommend you to use some good-quality ice cream cones with it! It’s worth it! But I’m one of those people, who could just eat the cone! I love ice cream cones… yum!

Himbeer-Schokoladen-Eis

Raspberry-Chocolate Ice Cream

Finally we also have hot hot hot summer weather. To enjoy and celebrate this duly it’s time for some Gelato.

Some weeks ago I bought David Lebovitz‚ book The Perfect Scoop, which was a perfect purchase. Even if you are not in making some ice cream it is just a pleasure to read it.

Raspberry-Chocolate Ice Cream

But back to the ice cream. We decided to try the raspberry-chocolate one first, because I LOVE the combination. David uses cocoa powder, but next time I will try it with some melted milk chocolate, which I prefer. But it is already very good with cocoa powder. Unfortunately it didn’t freeze in the ice cream maker. Don’t know why?! So I just popped it in a container in the freezer and oh wonder! it’s good anyway! That’s a good gelato! So I think, it will work properly even without the machine. But if you are using one, be sure the mixture is really cold before you put it in the machine, maybe then you have a chance and it freezes in there.

Oh, and I really recommend you to use some good-quality ice cream cones with it! It’s worth it! But I’m one of those people, who could just eat the cone! I love ice cream cones… yum!

Raspberry-Chocolate Ice Cream

Rhabarber-Streusel-KuchenRhubarb Streusel Cake

Update: Für das deutsche Rezept nach unten scrollen!

Finally I’m done with my oral exam and back from Vienna! The exam was just fine and I will be writing and showing you my photos of Vienna soon!

But first I will show you more about that cake, that I gave you hint of in my last post. Because it’s easy-peasy, quickly done and mouth-watering. I mean it’s containing streusel! Everything with streusel is yummy! The cake is so mouth-watering and fast, that I’ve done it two times in two weeks! Which is often, since I’m not repeating cake recipes that often.

Rhabarber-Streusel-Kuchen

The first time I used some leftover frozen rhubarb from last summer from Elke and Martin’s garden – relatives of mine. The second time I saw the first German rhubarb and consequently I had to buy it. I cannot stand the first rhubarb of the year or rhubarb at all. I love it like all seasonal fruits and vegetables… I’m really looking forward to asparagus!

What’s also great with that cake is, that you only need a handful ingredients: Flour, rolled oats, butter, sugar, spices and of course rhubarb.

Rhabarber-Streusel-Kuchen

Just put all the ingredients, expect the rhubarb in your kitchen machine, let it do the work and the wonder is almost done. Some baking and your home is smelling so darn good. So grab yourself some rhubarb (if it’s too much for one batch, freeze the rest for another time, when you are craving for some cake), invest 10 minutes, wait until it’s baked golden-brown and enjoy!

 

Finally I’m done with my oral exam and back from Vienna! The exam was just fine and I will be writing and showing you my photos of Vienna soon!

But first I will show you more about that cake, that I gave you hint of in my last post. Because it’s easy-peasy, quickly done and mouth-watering. I mean it’s containing streusel! Everything with streusel is yummy! The cake is so mouth-watering and fast, that I’ve done it two times in two weeks! Which is often, since I’m not repeating cake recipes that often.

Rhubarb Streusel Cake

The first time I used some leftover frozen rhubarb from last summer from Elke and Martin’s garden – relatives of mine. The second time I saw the first German rhubarb and consequently I had to buy it. I cannot stand the first rhubarb of the year or rhubarb at all. I love it like all seasonal fruits and vegetables… I’m really looking forward to asparagus!

What’s also great with that cake is, that you only need a handful ingredients: Flour, rolled oats, butter, sugar, spices and of course rhubarb.

Rhubarb Streusel Cake

Just put all the ingredients, expect the rhubarb in your kitchen machine, let it do the work and the wonder is almost done. Some baking and your home is smelling so darn good. So grab yourself some rhubarb (if it’s too much for one batch, freeze the rest for another time, when you are craving for some cake), invest 10 minutes, wait until it’s baked golden-brown and enjoy!

Blätterteigtarte mit WurzelgemüsePuff Pastry Tart with Root Vegetables

Update: Für das deutsche Rezept nach unten scrollen!

puff pastry tart with root vegetables

Tomorrow I will take a few days off and go home to Nuremberg. There I will visit the Biofach. The Biofach is a fair, where producers of organic food, clothes, cosmetic and body care products expose their (new) products. You can taste new products and see products, that are not on the market yet. I’m very looking forward to that event, since I haven’t been there yet and I ‚d heared, that it is very interesting.
I will tell you!

puff pastry tart with root vegetables

So before I leave tomorrow, I will give you a freshly experienced recipe on the way. I just tried it last week and I was totally hooked. It’s a puff pastry tart with root vegetables. It’s very simple and easy. It’s fresh and you can vary the vegetables with the season. I recommend you making the double amount of tart, I wished I had! You can eat the leftovers the next day, warm or even cold (at room temperature). I topped mine with some tomatoes and parmesan grates, just before serving. The cold tomatoes gave the tarte a fresh touch. And then you just enjoy the tart and let it melt in your mouth. Believe me, it melts!

puff pastry tart with root vegetables

puff pastry tart with root vegetables

Tomorrow I will take a few days off and go home to Nuremberg. There I will visit the Biofach. The Biofach is a fair, where producers of organic food, clothes, cosmetic and body care products expose their (new) products. You can taste new products and see products, that are not on the market yet. I’m very looking forward to that event, since I haven’t been there yet and I ‚d heared, that it is very interesting.
I will tell you!

puff pastry tart with root vegetables

So before I leave tomorrow, I will give you a freshly experienced recipe on the way. I just tried it last week and I was totally hooked. It’s a puff pastry tart with root vegetables. It’s very simple and easy. It’s fresh and you can vary the vegetables with the season. I recommend you making the double amount of tart, I wished I had! You can eat the leftovers the next day, warm or even cold (at room temperature). I topped mine with some tomatoes and parmesan grates, just before serving. The cold tomatoes gave the tarte a fresh touch. And then you just enjoy the tart and let it melt in your mouth. Believe me, it melts!

puff pastry tart with root vegetables

ApfeltarteAppletart

Update: Für das deutsche Rezept nach unten scrollen!

Have I already told you about my autumn mood? Ok, ok I see… But the result amongst others is this delicious fabulous looking apple tart, which I adapted (another time) from Michel Roux great book Pastry (Ofenfrisch).

I love this book! It’s worth every cent and it’s not even expensive. Every type of pastry is described with recipes, sweet or savoury, he has it all.

Apfeltarte

But back to the tart! Or what really is important…I bought a new kitchen machine! I always dreamed of a kitchen aid. And I’m still dreaming. Unfortunately I can not afford it as a student. But often I am upset about the hand mixer. Too less power, no hand free, because of helding the hand mixer, the yeast dough draws itself up the dough hooks (and nearly into the machine)… did I say I am upset? Sometimes I’m boiling with rage about this mixer. So last week surfing Amazon and bang! there was it! A kitchen machine, which got many many very good ratings AND cost a tenth than a kitchen aid. I didn’t hesitate long and ordered it.

But it came even better! I ordered it friday in the afternoon. I already thought „should have done it the day before, maybe then I would get it on Saturday and I can give it a try at the weekend“.

BUT Saturday afternoon – it was around five – Hermes was ringing the door and gave me my kitchen machine! And he was sorry, that he didn’t find the house in the morning to give it to me! I was just stunned… and very happy, because I just started to bake the apple tart. So the apple tart short crust was the first „experiment“ and it worked out very well.

The kitchen aid has to wait another two years until I’m earning my own (and enough) money to buy it. But until, I have a good solution for my baking feasts. If you have similar problems like me, I can heartly recommend you the Bosch MUM4405.

Bosch MUM 4405

But now REALLY back to the appletart. As I just mentioned it is a short crust filled with a delicious apple-vanilla-compote, which is pureed and topped with thin sliced apples arranged overlapped in a circle. The recipe calles for a 24 cm (springform) pan and 300g dough. Just having a 26 (and 28) cm pan I made the full recipe of 450g dough and used the 26 cm one . But it would also be enough for a 28.
Roux makes a glaze for the apple topping. But mine turned out into caramel, because the 5 minutes he provides were too long. I tried to give the caramel onto the apples, but after one night it vanished into the tart 🙂 . I mention the glaze in the recipe below, if you want to try. But mine tasted very good without (or with absorbed caramel).

Apfeltarte

Apfeltarte

Have I already told you about my autumn mood? Ok, ok I see… But the result amongst others is this delicious fabulous looking apple tart, which I adapted (another time) from Michel Roux great book Pastry.

I love this book! It’s worth every cent and it’s not even expensive. Every type of pastry is described with recipes, sweet or savoury, he has it all.

appletart

But back to the tart! Or what really is important…I bought a new kitchen machine! I always dreamed of a kitchen aid. And I’m still dreaming. Unfortunately I can not afford it as a student. But often I am upset about the hand mixer. Too less power, no hand free, because of helding the hand mixer, the yeast dough draws itself up the dough hooks (and nearly into the machine)… did I say I am upset? Sometimes I’m boiling with rage about this mixer. So last week surfing Amazon and bang! there was it! A kitchen machine, which got many many very good ratings AND cost a tenth than a kitchen aid. I didn’t hesitate long and ordered it.

But it came even better! I ordered it friday in the afternoon. I already thought „should have done it the day before, maybe then I would get it on Saturday and I can give it a try at the weekend“.

BUT Saturday afternoon – it was around five – Hermes was ringing the door and gave me my kitchen machine! And he was sorry, that he didn’t find the house in the morning to give it to me! I was just stunned… and very happy, because I just started to bake the apple tart. So the apple tart short crust was the first „experiment“ and it worked out very well.

The kitchen aid has to wait another two years until I’m earning my own (and enough) money to buy it. But until, I have a good solution for my baking feasts. If you have similar problems like me, I can heartly recommend you the Bosch MUM4405.

appletart

But now REALLY back to the appletart. As I just mentioned it is a short crust filled with a delicious apple-vanilla-compote, which is pureed and topped with thin sliced apples arranged overlapped in a circle. The recipe calles for a 24 cm (springform) pan and 300g dough. Just having a 26 (and 28) cm pan I made the full recipe of 450g dough and used the 26 cm one . But it would also be enough for a 28.
Roux makes a glaze for the apple topping. But mine turned out into caramel, because the 5 minutes he provides were too long. I tried to give the caramel onto the apples, but after one night it vanished into the tart 🙂 . I mention the glaze in the recipe below, if you want to try. But mine tasted very good without (or with absorbed caramel).

appletart

appletart