Tag Archives: recipe

Autumn hiking and bivouac – Trangia stove

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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)

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Bread Porn – homemade

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Bread Porn – homemade

I often hear “you must have time to bake your own bread” (all the time). But basically it does not take more that getting in a car, driving to a bakery, waiting in the queue and driving back. And there are other things which are also essential to me.

– the absolute knowledge what ingredients have been used (ok let´s assume you know what you bought)
– the smell in the house of fresh bread
– the joy of looking at the bread rising and darkening
– the sound of the cracking crust while the bread cools down
– the first cut trough the bread and eating it with just some butter + salt
– cutting the loaf in 4/4 and sharing at least 2/4 or 3/4 of it with your family and friends
– seeing their joy when they got a warm piece of the bread and sometimes getting something back in exchange.

Just go through the no knead bread recipe but i will describe the routine quickly how I do it.

5 minutes
– grabbing a bow, putting in the yeast, salt, water and flour, mixing it and let it rest until the next morning

1 minute
– hopefully the yeast has blown up your dough, stir it again, put in about 2 spoons of flour and turn the dough a bit (or leave it, if you want to have a shiny surface on the crust). Switch the oven to 250C and put in the pot and the cover.

1 minute
– after about 30 minutes (or up to 1hour) the pot is hot enough, throw in the dough and close it with the cover.

1 minute
– open the cover after about 45 minutes (up to 1 hour is also ok) @ 250 C, switch down to 220 C

1 minute
– after about 15 minutes or up to 25  minutes get the bread out of the oven and put the loaf out of the pot.

So it´s just about 10 minutes to prepare YOUR BREAD, Have a nice day!

 

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.

Bread and Pizza Evening!

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Nothing better to start the weekend with a great night cooking/baking and celebrating it with friends. So we did this friday. I explained the basics of how to make a good loaf of bread while and we also had pizza made of the same recipe (only that the dough did not ferment for about 24 hours). See one of a image where the crispy pizza slice 1/16 did not collapse.

Here are the basics for a good pizza:
– Do not try to buy cheap ingredients its ruins everything from the beginning.
– Take your time if you are not a pro. At the beginning all are hungry but they will slow down tray after tray
– use lots of olive oil on the tray so the pizza does not stick and gets more crispy
– 320 C would be perfect but most ovens only make it to 270 C which is ok.
– put the baking tray on the lowest level of your oven and do not use “hotair” mode take “ober- and unterhitze” (heat from top and bottom). You need the extra heat mostly from below so the pizza gets extra crispy.
– Use lots of olive oil to sprinkle the pizza before you put it in the oven, it keeps the pizza moist and just tastes better.
– Do not overload the pizza, less is better.

Thats it I would say. Baking a loaf of bread just seems logic after the oven is already hot. Also a great gift for your friends to take home. Probably ensures they will come back for more.

Gnocchi handmade with spinach and gorgonzola

Gnocchi with gorgonzola and spinach ready to boilGnocchi with gorgonzola and spinach pattern with forkGnocchi with gorgonzola and spinach ready Gnocchi with gorgonzola and spinach and chilliesHomemade 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.

Whole Larder Love Cookbook – by Rohan Anderson

Whole Larder Love Cookbook - coverWhole Larder Love Cookbook - WholeWhole Larder Love Cookbook - LarderWhole Larder Love Cookbook - LoveWhole Larder Love Cookbook leather bootsWhole Larder Love Cookbook picklesWhole Larder Love Cookbook recipe Whole Larder Love Cookbook – by Rohan Anderson:
Today I received my copy of Rohan Anderson´s great cookbook. What started as a blog by a great photographer taking images of his garden, hunts, kitchen and his proactive life turned finally into a book. What made his blog so famous is that this guy is living a live many of us would love to. Living from his own land, learning and improving techniques never used or meanwhile forgotten by the “civilized” world. Taking the time to prepare a meal the ingredients could be proud of. Teaching/showing his kids a lifestyle they can be glad about. And giving it back to him sometime when they appreciate what they inherited by their father. Well done Rohan, thanks for sharing your life with us. Here again the link to his blog and here to his book.

(c) by Rohan Anderson, wholelarderlove

butter roasted bread with nutella and banana!

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In butter roasted bread slices with Nutella and banana:
This breakfeast / breakfast is in my mind since days.
What you need is two slices of bread, butter, a banana and Nutella.
Heat the pan, and put in a lot of butter (the bread will soak it up quite well) and let it brown a bit (for the aroma). Then roast the bread slices until they are brown on both sides.
Now it´s time to heat up the banana slices a bit (also for the aroma). Nutella on the bread and top it with the banana slices. Eat it before it gets cold, nice butter flavor, crisp bread and a strong banana taste. What a great breakfast.

Ah – do not even think about the calories – don´t blame butter/fat or carbohydrates if you happen to be too fat – blame yourself for being too lazy ;-)

Life is too short to count calories and eat with 2nd choice ingredients.