theme: Switzerland

Posted on » by Michael » Theme:

Tyrolean Cake

Found and translated from http://www.kochtopf.me/pimp-your-tirolercake-und-bekanntgabe-gewinner-colori-bratpfannen

Pimp your Tiroler Cake & Bekanntgabe Gewinner Colori Bratpfannen – 1x umrühren bitte aka kochtopf

As a thank you for your loyalty I baked a cake for you. No experiment but one from the archives, I’ve baked as a child with my mother. Guarantee of success, ie: Betty Bossi Tyrolean Cake.
Please help yourself!
Please help yourself!
The classic. To celebrate, I’ve pimped it with a chocolate coating. He will not only chocolaty but also stay fresh longer. The latter is now not necessary, because we will have plastered safe until the evening!
Pimp your Tyrolean Cake
Pimp your Tyrolean Cake

extends for 20 cm loaf tin
The chocolate coating makes the cake not only noble but also keeps it fresh longer.
Ingredients

95 g butter, softened
3 eggs, separated,
2 pinches of salt
135 g with vanilla flavored sugar
90 g flour
5 g baking powder
115 g dark chocolate, cut into small cubes
150 g ground hazelnuts
40 g of coarsely chopped hazelnuts

Coating
100 g dark chocolate
20 g butter
Preparation

Egg white until stiff with a pinch of salt.
Buter, egg yolks and pinch of salt until fluffy.
Add sugar and stir.
mix flour and baking powder with hazelnuts and chocolate pieces. Add everything to the egg-butter-mass and stir.
Carefully fold egg whites with a rubber scraper under the dough and place the dough into the prepared pan (I buttered and floured it).
Put the dish on the bottom groove of the pre-heated to 355 degree oven and bake 45-50 minutes. Toothpick making.
Take shape from the oven and let it rest for about 10 minutes, then remove cake from pan and let cool on wire rack completely.
Melt for coating the chocolate with the butter over low heat directly on the stove. Those who are not familiar, can also have water. Enter melted chocolate over the cake and spread with a spatula.
Inspiration: Betty Bossi baking book

Posted on » by Loren » Theme:

Cheesy Zucchini Orzo (with Spinach)

(Loren’s recipe)

(an original recipe from http://bakingdomesticityallthingsmini.blogspot.com/2013/06/cheesy-zucchini-orzo.html but Loren added spinach!)
-makes 4 servings

A few notes: If you’re a heat seeker, try adding red pepper flakes or a dash of buffalo sauce for an extra kick. And, this reheats wonderfully if you can manage not to clear out the pan on the first round!

1 Tablespoon olive oil
1 cup orzo
1 clove garlic, minced
Salt
Ground black pepper
1 medium zucchini, grated (about 2 cups)
1 cup shredded sharp cheddar cheese
Milk

In a large skillet over medium heat, toss orzo and garlic with oil until fragrant. Add 2 1/2 cups of water and 1/2 teaspoon salt and bring to boil. Reduce to a simmer and, stirring occasionally so that orzo does not stick to the bottom of pan, cook pasta until al dente and liquid has almost completely evaporated. Stir in zucchini until warmed through. Remove from heat and stir in cheese until melted. If needed, add a splash or two of milk to achieve extra creamy texture. Season to taste with salt and pepper. Enjoy alone for a vegetarian dish or topped with a grilled chicken breast!

Posted on » by Ashley » Theme:

Suss-Saures Rotkraut (Sweet-And-Sour Red Cabbage)

Suss-Saures Rotkraut (Sweet-And-Sour Red Cabbage)
Adapted from Food.com

1/2 cup unsalted butter, divided
4 medium apples, peel, slice
1/2 red onion, chopped
1 head red cabbage, finely shredded
1 cup red wine
4 whole cloves
1/3 cup brown sugar
2 bay leaves
1/4 cup apple cider vinegar
Juice of 1 lemon

1 Melt 1/4 cup butter in 4-quart dutch oven.

2 Add apples and onions, sauté slightly.

3 Add finely shredded cabbage, red wine, cloves, sugar, and bay leaves.

4 Simmer, covered, for 1 hour.

5 Add vinegar and lemon juice and stir to combine.

6 Add remaining 1/4 cup butter and continue to cook until melted. Stir well to combine. Remove bay leaves and cloves (if you can find them) and serve.