Kochen und Küche | Das Magazin für die gepflegte Küche :: Kochrezepte, Kochschule, Genuss-Termine, Kochnews, Kochforum. Kochrezepte & Backrezepte. Steckbrief Zutaten: 250 g Ricotta, 1 Eigelb (M-L), 1/4 - 1/2 TL feines Meersalz, 30 g frisch geriebener Parmesan oder Pecorino, 50-75 g Weizenmehl, plus extra zum Bestäuben Anzahl Portionen: 2 Region: Italien Schwierigkeitsgrad: Einfach Bewertet mit (164) - 54 Kommentare Für Kinder, Für Singles, Hauptspeise, Italien, Kochen, Preiswert Zutaten: 125 g weiche Butter, 125 g Zucker, 1 Päckchen Vanillinzucker, 1 ganzes Ei, 2 Eigelb, 50 g Speisestärke, 150 g Mehl, 1 Teel. Backpulver, 1/2 Teel. Zimt, etwas abgeriebene Zitronenschale, 1 Prise Salz, 1 kg Rhabarber, 2 Eiweiß, 1 Teel. . (136) - 44 Kommentare Aus dem Backofen, Brunch & Frühstück, Dessert, Frühling, Kuchen Zutaten: 150 gr.
. (115) - 64 Kommentare Beilage, Brotaufstrich, Brunch & Frühstück, Dips, Häppchen & Fingerfood, Orient & Afrika Lieblings-Quicheteig Cafe Solo (83) - 17 Kommentare Aus dem Backofen, Brunch & Frühstück, Frankreich, Gut vorzubereiten, Häppchen & Fingerfood, Kleingebäck Hamburger Franzbrötchen - süße Brötchen in Kuchenform. Mowielicious. Mowielicious.com/ Lara Ferroni (Food Photographer & Writer, Seattle, Washintgon) » Cook and Eat. Healthy vegetarian recipes.
Recipe Review: Authentic Ciabatta from Cook's Illustrated | Apartment Therapy The Kitchn. Being fans of both homemade bread and Cook's Illustrated, of course we had to try the ciabatta recipe from the March/April issue! The recipe was pretty elaborate, including both a preferment made the night before and many detailed steps on baking day. But we were undaunted... If you're at all curious about baking and bread chemistry, the article preceding the recipe has a wealth of information. We were really happy that the author took the time to explain things like the biga and why its such an important part of good ciabatta. The recipe itself guided us through both familiar and unfamiliar steps in clear, straight-forward language. Although this recipe does include more steps and details than you'd find in a typical everyday bread recipe, we found that the actual hands-on time wasn't that intense.
Instructions to stir, knead, or fold are strung out between long periods of simply letting the dough rest and do its thing. The final loaf was just lovely. What's For Lunch Honey? | Experience Your Senses. Mint & Mango Marinated Zucchini Spaghetti. It has been awfully quiet around here lately. We are sorry about that. The reason for the silence is that our life outside the blog has been very hectic, but also lots of fun.
Here is a short recap on what we have been up to, instead of serving new recipes for you. First of all. We have started working together with two computer geniuses, on a project that hopefully will result in the Green Kitchen Cooking App for iPad! Pretty cool, huh!? It will take at least a couple of months before we are ready, but the plan is that we will create the best vegetarian-cooking app out there. We have also been working on a guest post for Design Sponge. Last but not least, we took a road trip to Denmark to visit Luise’s family. In Denmark we had 5 days of summer weather, barbecuing, friends and family. At the Raw food café we tried a delicious zucchini spaghetti.
So here we have created something that reminds of a delicious creamy Italian pasta, without using neither cream nor pasta. Clementine Marmalade & Biscuits à la Roost. It is time for our second guest on Green Kitchen Stories. This time we asked Coco from Roost – one of the most beautiful blogs we know – if she would like to share a recipe. She came up with this delicious combo that she will tell you more about herself. If you haven’t visited Roost before we strongly encourage you to do so. It is such a serene place with the touch and feeling of another century. Her recipes are always refreshingly pure, easy and wholesome, and the light in her photos is incredible.
I have always found it rather strange that citrus fruits rise to their peak amidst the bleak, winter season. My husband and I can consume an entire bag of clementines in just a few days, but I thought I would broaden my repertoire and pursue a more sophisticated snack, one perhaps Fanny Brawne would have while reading Keats’ latest verses :) Traditionally marmalade are an equal weight of fruit and sugar boiled together, which often lends a nice congealed texture. Text and photos by Roost.