Andreas' Blog RSS http://andreas.anvame.net/ Latest entries in Andreas' blog en Andreas' Blog RSS http://andreas.anvame.net/typo3conf/ext/tt_news/ext_icon.gif http://andreas.anvame.net/ 18 16 Latest entries in Andreas' blog TYPO3 - get.content.right http://blogs.law.harvard.edu/tech/rss andreas@anvame.net Tue, 07 Feb 2012 07:40:00 +0100 Walnut Tart http://andreas.anvame.net/blog/archive/article/walnut-tart.html For the fans of nutty caramel. Can be prepared some days before, also enjoys being frozen :-) Walnut tart This is one of my classics since I found it in a book about sweet stuff for body and soul. It is good to be used for several people, as the servings can be kepts small due to the lot of caramel inside. The latter is the reason why I rate this recipe medium, it is a challenge in the beginning to create the caramel - be sure to have a backup amount of sugar and cream if you never made it before!
  • Duration: 1h (w/o baking time)
  • Difficulty: Medium

Ingredients for a springform pan

For the dough
  • 300 g flour
  • 150 g butter
  • 100 g powdered sugar
  • 1 egg
  • 1 lemon, all-natural
  • salt
For the filling
  • 350 g walnuts, peeled
  • 250 g powdered sugar
  • 1 tbl. spoon honey
  • 250 ml cream, sweet
  • 1 pkg. vanilla sugar

Preparation

Dough

Simply mix all the ingredients. You will probably have to revert to manual kneading, since an electric mixer will not bring the ingredients together. After 10 minutes the consistency will have changed and you receive a smooth dough ball. Put it to rest in the fridge for a half to one hour.

Filling

Put the powdered sugar, the vanilla sugar and the honey into a pot. Slowly heat it up while constantly stirring. Do not use a lot of heat, sugar likes to burn quickly. As soon as you have a smooth light-brown mass, add the cream while continuing to stir. If you wait until the light-brown turns to dark brown, you will have another type of caramel which is a bit bitter. When you have stirred in all the cream let it cook for a few (5) minutes, never forget stirring. Then remove the pot from the heat and add the walnuts. Let it chill for some time while you begin to construct the bottom layer of the tart.

Construction

Use about two-third of the dough for the bottom layer and the frame of a springform pan. The edge should be about 2-3 cm high for a standard sized pan. Fill in the caramel-walnut-mass. Top it with the flat-rolled rest of the dough. Bake it for 25 minutes at 180°C with circulating air. Let it cool down before serving, otherwise the filling will still be slightly fluid. The tart can be frozen quite well. Cut into small pieces, they are saturating. Enjoy!]]> Recipe Mon, 06 Feb 2012 23:30:00 +0100 Birthday Tart Brasilian Style http://andreas.anvame.net/blog/archive/article/birthday-tart-brasilian-style.html Light White Sweet Fresh Delicious Crunchy Creamy Coconutty :-) Many recipies are there with sugared, condensed milk, but it is hard to find here where I live. To ignore this fact, I prepared it myself, the recipie will appear here as well :-) You will also need a baked pastry case with three layers, which can surely also be hand-made. Duration and difficulty here reflect only values for this tart, if you hand-craft the two special ingredients, it will take you much longer and it will eventually be more complicated.
  • Duration: 1h (w/o baking time)
  • Difficulty: Easy

Ingredients for a springform pan

For the dough
  • baked pastry case with 3 layers
For the filling
  • 800g condensed milk, sugared (2 cans)
  • 500 ml milk
  • 2 egg yolks
  • 4 tbl. spoons starch
  • 350 g ananas in pieces (1 can)
Topping
  • 500 ml cream
  • 4 tbl. spoons sugar
  • 1 pkg. coconut flakes

Preparation

Dough

Open the can with ananas and pour some of the juice over the lowest layer of the dough. You can instantly drink what remains of the juice. Chop the ananas if you bought rings.

Filling

Mix the starch with the egg yolks and some milk. Pour the condensed milk and the rest of the normal milk into a pot. Stir in the starch/egg mixture. Slowly heat it up and gently boil it with low heat while constantly stirring. Continue about half an hour until you receive a viscuous liquid. Take it from the fire and continue to stir for a few minutes.

Construction

Add half of the sweet milk mass on the lower layer of the dough. Distribute half of the chopped ananas pieces on it. Add the second layer and repeat. Add the top layer. Now whip up the cream with the sugar and coat the tart with it. Pour coconut flakes over it. Keep in the fridge until eaten.]]> Recipe Sun, 04 Dec 2011 16:08:00 +0100 Fake Bounty Cake http://andreas.anvame.net/blog/archive/article/fake-bounty-cake.html Coco-choco-cake that remind you of a certain chocolate bar This cake is a good option if you have quite a few guests, since it should be cut to small bars as it is highly saturating. It tastes not very "heavy" like chocolate tarts, more a bit fresh due to the filling. And gives a little holiday feeling with the coconut naste :-)
  • Duration: 1h (w/o baking time)
  • Difficulty: Easy
The amounts are calculated for a cookie sheet. You can also use half of it for a cake pan.

Ingredients for a cookie sheet (~70pcs.)

For the dough
  • 500 g butter (room temperature)
  • 400 g sugar
  • 8 eggs
  • 8 tbl. spoons milk
  • 400 g flour
  • 1 pck. baking powder
  • 6 tbl. spoons cocoa
For the filling
  • 1 l milk
  • 300 g butter
  • 12 tbl. spoons semolina
  • 400 g sugar
  • 400 g coconut flakes
Topping
  • 400 g whole milk (or dark, as you like) couverture

Preparation

Dough

Beat the sugar together with the eggs, then add the butter and stir until smooth. Mix flour with baking powder and cocoa and stir it under until you have a homogenous mass. Pre-heat the oven to 175°C. Grease a cookie pan with butter and top it with some cocoa flakes. distribute the dough on the cookie pan and bake it about 20 minutes. Take it out of the oven and let it chill.

Filling

Boil the milk, remove it from the plate, stir in the semolina and add the butter. Cook it up once again for a few minutes while constantly stirring. Then remove it from the plate again and mix in the sugar and the coconut flakes. Let it chill down until only hand-warm (or less).

Construction

Horizontally cut the dough in half. Remove the upper part. Distribute the filling evenly over the lower part, up to the edges. Try to create even edges. Add the upper part. Now for the topping, gently melt the couverture while constantly stirring. This is best done in a hot water bath. Coat the 3-layered cake with the chocolate. When the cake is chilled and the chocolate coating is almost hard, cut it into small bars, the size of chocolate bars. You might want to clean-cut the edges - this gives you an opportunity to try your cake as well! :-)]]> Recipe Mon, 10 Oct 2011 12:35:00 +0200 Kaiserschmarrn (milkless) http://andreas.anvame.net/blog/archive/article/kaiserschmarrn-milkless.html cut-up and sugared pancake with raisins - variant without milk This traditional Austrian dessert is easy to prepare, loved by everyone and quickly fills even the hungriest guest. It can even be prepared as a main (sweet) dish, e.g. for breakfast (as we had it today ;-) Ingredients:
  • 300g flour
  • 3 eggs (separated)
  • 75g sugar
  • 400ml sparkling water
  • 100g raisins (or dried cherries as I did today)
  • 40g butter (for the pan)
  • 500g applesauce (sugared, with pieces)
Preparation: Add flour, sugar and egg yolks in one bowl, the egg whites in a second bowl. Beat the egg whites up to a stiff foam. It is good to do this first, as fat on the stirrer would prevent the egg whites to form a foam, and if you mix the other things now you can just switch over to the other bowl without cleaning the stirrer. Clever, eh? ;-) So add about half of the sparkling water to the bowl with the flour and sugar and start stirring gently. Do not mix to fast so the CO2 of the water does not evaporate too fast. We want it to soften the Kaiserschmarrn by an extra bit. When you received an even mass, you can add the rest of the water. The final consistency is quite fluid, almost like you would do it with crêpes. Gently mix the beaten egg whites under the dough. Heat up a pan at medium heat (or a bit higher) and melt some butter in it. Add about two fingers high of dough. While you wait for the bottom side to become well-done, you can add raisins (or dried cherries, chopped almonds, what you like) on top and push it a little into the dough. When the dough is gold-brown on the bottom, turn the whole thing. Do not become desperate if you tear it apart, you will do so in a moment anyway. When the second side is also gold-brown, tear the thing apart into small pieces (I prefer the form of diamonds) about the size of a tablespoon. Add two dashes of sugar, wait a few seconds until it starts caramelizing and then turn everything until all the caramelized sugar sticks to the pieces of Kaiserschmarrn. Serve hot and soon, together with applesauce. For the latter best use sweet variants with pieces! Also I have been told that plum butter goes nicely with the Kaiserschmarrn.]]> Recipe Sat, 14 Aug 2010 14:20:00 +0200 Tiramisu http://andreas.anvame.net/blog/archive/article/tiramisu.html the best dessert you can offer your beloved guests In my opinion, this sweet deliciousity is the best dessert you can offer your beloved guests. You should be sure to prepare enough of it, since small portions will definitely lead to requests for more. A good strategy is to keep the dessert secret, and fill them up with the main dish. Then maybe even something will remain for you to eat it yourself later ;-)
  • Duration: 0,5h (+letting it rest for several hours, best over night)
  • Difficulty: Easy
Since taste differs, there are many variations of this recipe. But ever since I learned this recipe and started using it, I can not eat the Tiramisu in other places any more. Either they serve it too watery, with too much alcohol or too much coffee. One time I even have been served a Tiramisu without Mascarpone but only with cream! Usually I prepare a double portion. With this recipe, you do not need to care about the disposal of leftovers - there won't be any! :-)

Ingredients for 6 persons

  • 100 g powdered sugar
  • Cocoa powder (best to use 100%)
  • 4 eggs
  • about 4-6 Espresso or a strong coffee, cold
  • 500 g Mascarpone
  • 200 g ladyfinger
  • 1 cl Amaretto or Rum (in case you are preparing this for adults ;-)

Preparation

Cream

Separate the eggs. We will only use the half of the egg whites. From the other half, I usually make Merengue :-) Mix up 4 yolks with the powdered sugar and - in case no children participate - a dash of Amaretto or Rum, until you receive a smooth mass. Add the Mascarpone and blend it completely. Beat up 2 egg whites firmly and fold them carefully in the mass.

Construction

The first half of the ladyfingers make up the lowest layer. For this, pour the Espresso into a soup plate and place a square form in reach. Dip the ladyfingers with both sides shortly into the Espresso and place them into the form. I usually put the sugared side down, so that the cream can soak in better. Add half of the cream on top of the first cookie layer. Then repeat this process by adding a layer of ladyfingers dipped in coffee and the rest of the cream. Smooth out the top to create an even surface.

Decoration

At first the Tiramisu should go to the fridge or a cool place, the longer the better. This time is needed for the ladyfingers to soak in the cream. I prefer to let it rest over night to achieve the most tasty result. Top the surface with cocoa powder right before serving. Bon Appetit!]]> Recipe Tue, 10 Nov 2009 17:00:00 +0100 Bounty Muffins http://andreas.anvame.net/blog/archive/article/bounty-muffins.html Duration: 0,5hDegree of difficulty: easy Ingredients 100 g rasped chocolate250 g flour3 TL baking...
  • Duration: 0,5h
  • Degree of difficulty: easy

Ingredients

    • 100 g rasped chocolate
    • 250 g flour
    • 3 TL baking powder
    • 3 EL cocoa
    • 1 pinch of salt
    • 125 g butter
    • 250 g buttermilk
    • 2 eggs
    • 125 g sugar
    • 12 Bounty (6 double)

Preparation

  1. Mix the rasped chocolate, flour, baking powder, cocoa and the pinch of salt.
  2. Add butter and buttermilk and mix until somewhat even (the rasped chocolate will/should always stick out).
  3. Beat the eggs with sugar separately until foamy. Then mix it into the dough.
  4. Cut the bounty into small cubes and add it to the mixture.
Fill the whole into 12 muffin cases and bake at preheated 180°C circulating heat for 30 minutes. Let chill for at least 10 minutes to avoid the muffins to break. Enjoy!]]> Recipe Fri, 05 Dec 2008 13:27:00 +0100 Onion Pie http://andreas.anvame.net/blog/archive/article/onion-pie.html This is yet another pie, which I wanted to do for a long time already. It is also the first...
  • Duration: 1h
  • Degree of difficulty: Easy

Ingredients

  • Curd-Oil dough
    • 400 g flour
    • 250 g curd
    • 8 tablespoons oil
    • 8 tablespoons milk
    • 1 pinch salt
    • 1 egg
    • 1 packet baking powder
  • Filling
    • 7 onions
    • 3 eggs
    • 300 ml sour cream
    • 300 g yoghurt
    • 300 g cheese
    • 300 g ham or bacon
    • 1 tablespoon starch
    • Spice (salt, pepper, etc. )

Getting ready

Curd-Oil Dough

Mix flour, baking powder and a pinch of salt. Add curd and oil and mix well. Beat the egg with milk and mix it in. Continue mixing until you have a nice, homogeneous dough.

Filling

Peel the onions and cut them into slices. Steam them a little, but not too long. They will still be cooked when everything is in the oven. Chop the ham or bacon into cubes and render or fry them as you like. The cheese should be ground and then mixed with cream, yoghurt and starch. Beat the eggs and mix them in. Add spices as you like, but pay attention to the salt from the bacon.

Preparation

Roll the dough out on a greased baking tray. Pull it up on the edges to have a frame for the filling. Now distribute the onions and then the bacon or ham on top. Finally add the sauce on top and distribute it evenly. Place the tray in the preheated oven at 200°C top/bottom heat. Bake the pie for about 40 minutes. When the dough on the edge becomes brown, it is a sign that it will be a bit dry. But that is not bad. Best enjoyed warm! :-)]]> Recipe Tue, 08 Jul 2008 10:36:00 +0200 Meringue http://andreas.anvame.net/blog/archive/article/meringue.html The sweet temptation. Pure sugar and protein. Anyway - the crunchy bite, the melting sweetness on...
Meringue
  • Duration: 0,25h
  • Degree of difficulty: Easy
The sweet temptation. Pure sugar and protein. Anyway - the crunchy bite, the melting sweetness on the tongue, the soft inner ... hmmmmm :-)

Ingredients

  • 4 egg white
  • 200 g sugar

Getting ready

Beat the egg whites until they are stiff. Continue whipping and slowly add the sugar. For a special touch, you can flavour the mixture with cacao, vanilla, cappucino powder or food colouring.

Preparation

Pour the mixture into a pastry bag. Shape meringues on a baking paper on a tray to a size you like. Keep enough distance, they will grow by about their half. And remember, the larger the meringue, the longer it takes to dry. Bake the meringues at 100°C circulating air for about an hour. The bigger the meringues, the longer they take to dry. Then take them out of the oven and let them chill. They will be crusty only when chilled. Enjoy, and avoid counting the calories :-)
]]> Recipe Mon, 05 May 2008 00:47:00 +0200 Firefighter Cake http://andreas.anvame.net/blog/archive/article/firefighter-cake.html Why they call it the Firefighter-cake, I do not know. Maybe because it is gone as fast as the... Firefighter Cake
  • Duration: 1,5h
  • Degree of difficulty: Medium

Ingredients

  • Shortcrust
    • 200 g flour
    • 100 g soft butter
    • 100 g sugar
    • 2 g baking powder
    • 1 egg
  • Cherry-Layer
    • 2 glasses with 720ml of morello (sour) cherries
    • 1 package pudding powder with vanilla taste (alternative: glaze)
    • 1 tablespoon sugar
  • Streusel
    • 110 g flour
    • 100 g almonds (grounded)
    • 100 g sugar
    • 90 g butter
    • 1 TL cinnamon
  • Cream
    • 0,5 l cream
    • 2 packages cream stabilizer (alternative: 2 teaspoons powdered sugar and 2 teaspoons starch)
    • Cacao powder and marzipan leaves for decoration

Preparation

Shortcrust

Mix flour, sugar and backing powder. Add the egg and the soft butter. Stir until you have a homogeneous mass. Put it to a cool place for an hour.

Cherry-Layer

Let the cherries drip off in a sieve and collect the juice. From the juice and pudding powder create a pudding. We will need about 0,25 l of pudding. If your powder is for more fluid, just prepare more (add more sugar equivalently) and put the excess in a separate bowl for later consumption. So, for the pudding, mix the pudding powder with sugar. Add very little of the cherry juice and stir, until you have a homogeneous mass without chunks. Then subsequently add more and more fluid while stirring. Bring it to boil while constantly stirring. Then take it away from the hot plate. If you have made too much, put the rest in another bowl. Then add the cherries and stir.

Streusel

Mix flour, almonds, sugar and cinnamon. Add the soft butter and stir everything, until you receive a smooth grainy mass. Do not stir too long.

Cream

This part should be done after the cake has been baked and cooled already. Beat the cream a bit. Then slowly pour Sahnefest/Sahnesteif or the powdered sugar and starch mixture to the cream while constantly stirring. Continue stirring until the cream is hard. Not as hard as concrete, but such that you can build small turrets with the stirrer :-)

Preparation

Take the shortcrust from its cool place and put it into a greased springform pan. You can pull it up the edge to 1-2 cm to prevent the cherries from falling out later. Add the cherry-pudding-mass on top of the shortcrust. The streusel go on top of the cherries. Then put the whole for about 45 minutes in the preheated oven at 180°C hot air (top/bottom heat at 200°C). Afterwards, take it out of the oven and let it chill. Finally put the cream on top and add a tipping of cacao powder and other decoration you like. Enjoy! :-)]]> Recipe Tue, 01 Apr 2008 10:00:00 +0200