Tag Archives: cooking

Autumn hiking and bivouac – Trangia stove

We probably caught one of the last weekends for our bivouac in the alps. Probably a week to late, the yellow leaves already dropped down. After about close to 3 hours we reached the summit and our campground. On the way up there I spotted a badly wounded tree which blood/resin I took as a fire starter. Two years ago I collected some wood and leaned it to a tree, it was still there so the fire was started really quick. We barbecued some Frankfurter/Kraken and had a good bottle of red wine.

The night was very mild for end of october but quite windy. Tillmann had his sheep skin and thick felt army blanket which were sufficient for the night. Sunrise was great and a task on this trip was to review the abilities of the Trangia alcohol stove with non conform add ons.

First task was to get good coffee, with the Bialetti espresso maker he worked just great.

Second task was to heat up the De Buyer fried egg pan which worked perfect as well.

Unintentionally the Trangia frying pan served as a water cup for Tillmann and the 2 pots for collecting blueberries.

It was a great trip, perfect weather and very comfortable. The Trangia stove added very much to its comfort. The Trangia cooking system is a absolute fool proof compact way to dine outdoors. Alcohol is widely available to run it and has the huge plus that its smell is way better when spilling some of the content than petroleum, diesel or gasoline. Gas cartridges I somehow dislike since they are always a big hassle to get, produce a lot of litter and can not used up all the way. (and are pricy)

If you wonder why this images look somehow familiar to you check a post about this spot two years ago. (it was more than 2 weeks earlier, thats why the leafs look much nicer)

Pfitzauf form and altered recipe

At one of my favorite drift shops, again I found something useful. An old clay form for a Swabian dessert called “Pfitzauf”. I guess I will give this traditional recipe a try sometime (never heard before). But my intentions were to put some sweet yeast dough, filled with plum jelly or other fruits and top it with a giant amount of brown butter, bread crumbs and caramelized sugar. The first try happened about 4 hours after I bought the form, be-cause I already had some dough for bread in the kitchen to rise, which i altered with milk, vanilla sugar and butter. They were ok for a first try but for sure I need even more butter (150g+)! Topped with lots of vanilla sauce could turn out to be an all time favorite.

Waffeln mit Schlagsahne und Schattenmorellen

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Waffeln mit Schlagsahne und Schattenmorellen:
Today it was time to make some Waffles / Waffeln. First of all I found out that there are cast iron waffle irons available and I ordered one to round up the upcoming barbecues with a dessert. Secondly I talked to someone about it last night and was close to go crazy be-cause the cast iron waffle iron hasn´t arrived yet but I had to have waffles very soon. So next morning I had to buy whipped cream and find a fitting recipe. Ah and lastly I did two hours of Muay Thai and sparring (fucked up my face a bit) so absolutely no regrets on the carbohydrate side or my BMI (if there ever had been any).

Ok so here is the recipe:
125 g of butter
75 g of sugar
1 package of vanilla sugar
2 eggs (3 are recommended if the dough is too stiff)
250 ml of milk
250 g of flour
1 teaspoon of backing powder

Mix everything together (make sure the butter is soft, preheat it in the oven if to hard) and the last ingredients are the eggs, one after another. Thats it! Crispy waffles on the outside, soft inside. And they do not get hard or too soft after cooled down. Perfect.
Best served with whipped cream and cherries. Hardly to be beaten by another dessert – enjoy.

Gnocchi handmade with spinach and gorgonzola

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Homemade Gnocchi with spinach and gorgonzola:
It always sounded too much hassle to make gnocchi by myself – but Maria finally challenged me yesterday.
Here the recipe:
1000g of potatoes
200g of flour
2 egg yolk
bit of salt

Boil the potatoes until they crack, peel them and mash them. Knead them with the four, eggs and salt while they are still warm. Make about 4 rolls and cut them into even “slices”. Press them with a fork a bit. Put them for about 3 minutes in boiling water and keep the ready ones warm in the oven until you made them all. Thats it! The recipe above has to be fine tuned a bit, be-cause they turn out a bit too soft – just a bit. 1/2 semiola and 1/2 flour might be the solution.