Back Again

Hi! I am back again :). Quite a long time I did´nt post... Just was not in the mood... Does´nt mean I stopped cooking :). In fact I started with vegan meals and will show you some of my vegan experiences in the next time. Also I started to try Cake Pops. Oh my god, what a tricky thing! All my respect to those who can do that. My results are quite ok but I´m still unsatisfied. I have my problems to get the balls sticky enough and also with the coatings I have my problems.. But I´ll show you some of my "trials", my "Winter Collection":

Don´t know if I will try once again. Because it takes really lot of time to make them!!!!
So really Congrats to People like Bakerella or Isabella Schenz. Real artist if you ask me.... Are´nt they?

Today I´ll go to the Preopening of a famous Bakery in my home town, opening a new shop with bakery, bistro and patisserie: Joseph Genuss. Let´s see and try ;). So for today let me stop here. Be back soon...

Sweet curd cheese balls

In fact I should work on my project thesis for my postgraduate study instead of blogging.. but it honestly does´nt attract me at all... I did all this morning to have an excuse for not starting to seriously work on this thesis. I even started doing housekeeping, boring  things like ironing, washing clothes.... Sun is shining outside.. I already did my jogging round and was sitting in the sun after jogging... So now let´s talk about some delicious sweet things like those curd cheese balls and then, then I´ll start with my work.. for sure....
You need:
250 g curd cheese (=Topfen)
250 g self raising flour (or normal flour and 16g baking powder = 1pack)
4 tbsp. sugar
3 eggs
1 tbsp. vanilla sugar

1 liter sunflower oil for frying
Some icing sugar (about 100 g) and ground cinnamon (1 tsp. or more or less, adjust to your aste)
To prepare:
1. Stir all the ingredients together until well combined Let rest for about 10 minutes
2. Meanwhile heat up in a big pan the sunflower oil
3. With two tablespoons form out of the dough small balls and bake in the hot oil until golden brown and well raised.

4. Mix icing sugar and cinnamon. With a scoop drain the balls and roll in the sugarmix until evenly covered

Savour fresh and warm...

Pasteis de Nata

I don´t know how long it´s ago that my daughter came back from a journey with the school and was telling about a delicious treat that she and her friends had savoured during their stay in Portugal. Since then, when ever she rememorates this journey she speaks about Pasteis de Nata. And I think it´s quite also such a long time that I promised her to try to bake some of those Pasteis de Nata... So that´s one of the examples that you never should give up in your life - because now (even if it´s years after..) I did it! I found a delicious and easy recipe for Pasteis de Nata. And here it is.
You need (makes about 24 small Pasteis de Nata)
- 275g ready to use puff pastry
- 4 egg yolks
- 80 g sugar
- 250 ml heavy cream
- 1 tsp. wheat flour
- some cinnamon powder, a little bit melted butter and a pan for little muffins
To prepare:
1. Beat the egg yolks with a fork. Put in a pan together with sugar and heavy cream and heat up on low temperature. Just before it boils you add the flour (dissolved previously in a little bit of heavy cream)
2. Cook for about 3 minutes until it starts to get creamy. Stir from time to time
3. Let cool down this cream
4. Meanwhile butter your muffin pan with the melted butter
5. Roll out the puff pastry and cut into stripes about 1 cm wide and 20 cm long
6. Roll each stripe to a sort of a snail and flatten to a disk. Then put each disk in a muffin whole

7. Fill the cream in your pastry tartelettes and bake for about 18 minutes in your preheated oven (200 C) until goldn brown

8. When getting out of the oven your pasteis de nata sprinkle some ground cinnamon on each and let cool down. Don´t be afraid that they will collapse a little bit.

Those pasteis de nata are delicious when slightly warm (but not hot)... Would wonder if you could stop after one piece

ricotta - Philadelphia Cheese Cake

I can´t survive without sweets. Is there anybody who can understand this? Or is there anybody who can not understand? :) So as I found in the supermarket some really beautiful raspberries I decided to make a cheese cake to accompain them. But I wanted a simple and quick recipe. I found it in the cookbook Neni from Haya Molcho, It´s really a very easy recipe.
You need:
380 g Ricotta
130 g Cream Cheese ( I used Philadelphia)
80 g sugar
65 g butter
4 eggs
- for the topping:
200 g sour cream
Some chopped raspberries
- for the crust:
200 g shortbread cookies (I used some from Leibnitz)
1 Tbsp melted butter
1 Tbsp sugar
To prepare:
1. Crush the cookies in your kitchen machine or you put them in a plastic bag and hit on it with a rolling pin until you get a sandy consistency.
2. Mix together with butter and sugar.
3. Put this shortbread mix in your buttered forms and press with a spoon. Bake for 5 min. in the to 180 C preheated oven

4. Meanwhile prepare the filling by mixing together all the ingredients (ricotta, philadelphia cream cheese, butter, sugar,eggs)
5. Let shortly cool down the prebaked crust and then pour the cheese mix over it.

6. Bake for 45 min. in the 170 C preheated oven.

Let cool down and serve with the chopped raspberries and some sour cream

roasted rosemary Almonds

Ok I´m not in the mood for much words.. but you also would´nt if you could smell what I smell :). So here is the recipe for roasted rosemary almonds and smell the odour....
You need:
100 g almonds
100 g almonds without skin
1 good lug of olive oil
a bunch rosemary (= 2 Tbsp chopped rosemary)
1 Tbsp coarse sea salt
1 Tsp cayenne pepper
To prepare:
1. Preheat your oven to 200 C
2. Chop the rosemary; you should get about 2 Tbsp.
3. Toss together all the ingredients and the almonds.

4. Put the almonds in a quite big oven proved pan or directly on the oven tray
5. Roast for 12 min in the oven

And now....... let´s see how long this almonds will last