Macarons
It’s late, almost too late for my today’s post. Therefor I have to blame these colored Macarons with an exquisite filling. Since several months I’m possessing a wonderful book with lots of recipes for these meringue pastries. Since the early Middle Ages these sweet titbits appear in written records but it was only at the beginning of the 20th century that a chocolate ganache was put between two layers. Today we have various fillings with fruit, nuts or different chocolate types. I have to admit that meringue pastries are not my favourites so that I only dared to try the basic recipe. But not even that was a success. The beaten egg whites should stay firm after adding powdered sugar. Mine didn’t and that’s why the pastry flowed out and didn’t rise a desired. They’re delicious but they don’t have the requested size and consistence. Furthermore I had the egg yolks which I didn’t want to give into the waste. So I looked for a recipe assuming egg yolk for biscuits. Instructions will follow.
Being upset about the failure I couldn’t rest and started a second round with the meringue pastry. This time I succeeded so that I could take the picture above. The lemon filling will be done tomorrow and the instructions too.
Pict. 1 and 2: failed version, pict. 3: the first ones should have risen like that too
Yesterday we had the decoration. Today you’ll get the recipe for my potato soup. It’s worthwhile to cook the double quantity and freeze half of the soup before adding sausages or anything else. Even unfreezed delicious.
Potato Soup
2013-11-13 17:39:31
Serves 4
Spicy soup
Prep Time
20 min
Cook Time
30 min
Total Time
1 hr
Ingredients
- 1.3lb potatoes (floury)
- 1 bunch of greens (alt. corresponding quantity frozen greens)
- 1 onion
- 1.7 liq.pt. stock (beef or vegetable)
- 2 tea spoons hot mustard
- pepper, salt, fresh parsley
- 1-2 table spoons sour cream
- When required: 4 Vienna sausages, prawns or shrimps
Preparation
- Peel potatoes and dice, peel onion and cut in slices, wash greens und cut too (defrost frozen greens)
Cooking
- Stew onion in concentrated butter or dripping. Then add potatoes, greens and stock. Let cook about 30 minutes. If you use a pressure cooker it's only 10 minutes cooking time.
- Then puree the soup and season to taste with pepper and salt. Add two tea spoons of hot mustard.
- For serving stir 1-2 table spoons of sour cream and give a dab into each soup bowl. Decorate with some hashed parsley
Notes
- The nobler version will be served with prawns or shrimps. Therefore sear them in concentrated butter and give them into the soup afterwards. If you choose prawns you may take aside one for each bowl and fix it on the edge of it. The others should be cut up small.
- A nice alternative is to cut Vienna sausages before giving them into the soup.
Bastelesel http://www.bastelesel.de/
Autumn storms, long walks in the forest and at the end of the day a delicate potato soup. Some cosiness is requested but not really enough time for a sumptuous decoration. While browsing through various web sites I discovered this simple but effective proposal. Take a nice wine glass (I’ve only two left of these green stemware glasses and don’t use them for drinking any more), turn it upside down and put it over some autumn accessories like cones, mini pumpkins and rose hips. The stand of the glass serves as candleholder. For larger tables simply take two or even more glasses. Spread some further cones on your table and choose some paper napkins in autum colors. Put them in the soup bowls and with this table appetite grows all alone.
Potatoes in curd cheese pastry with poppy seeds and tangerines – unusual but really delicious. Thanks to the mashed potatoes the pastry is very mellow. The filling of poppy seeds and the sweet tangerines give it a very fruity note. I’m not sure whether I’m willing to cook some extra potatoes for a cake but if there are some remainders after lunch it’s worthwhile to mash them for baking. Enough talking now, let’s start with the recipe:
"Poppy Snails" with tangerines
2013-11-11 19:03:59
Main ingredient: mashed potatoes
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Curd-cheese-pastry
- 3 potatoes (appr. 10 oz), salt
- 12.3 oz wheat flour
- 1 bag baking powder
- 4.4 oz curd chees (German Quark)
- 0.4 cups of milk
- 0.4 cups of cooking oil
Filling
- 1 can of tangerines (drip off weight 6 oz)
- 1 pckge Poppy baking paste (o.5 lb)
- 0.1 lb slivered almonds
- 1 egg size M
- 1 oz melted butter
Preparations
- Wash and peel potatoes in salty water. Mash potatoes and let cool down. Drip off tangerines and prepare cup cake baking cups. Heat oven
- Top and bottom heat: 350°F
- Fan assisted oven: 320°F
Pastry
- Mix flour and other ingredients except mashed potatoes in a kitchen bowl and blend with the dough hooks of your mixer. Add mashed potatoes at last and roll out pastry on a floured working surface. (about 22x10 inches)
Filling
- Stir Poppy paste, egg and almonds with an egg whip and spread it on the unrolled pastry. Cover with tangerines and start rolling up at the long side. Cut into slices, fill these in baking cups and put in the oven.
- Insertion: lower third
- Baking time: about 30 minutes
- Take out of the oven and let cool down on a baking tray. In case of using a 12 cavitiy cup cake pan wait 10 minutes before dissolving them.
Notes
- The original recipe says it's made for 12 cup cakes. My pastry roll was too large so that I made 9 larger cup cakes in ramekins and left the remaining pastry at a stretch. They're both goot but it's easier to serve the cup cake "snails".
Bastelesel http://www.bastelesel.de/
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