Hellooo...anyone still out there?

I haven't been at this place for so long that I hardly know my way around it anymore... Well, I won't bore you with a bunch of lame excuses and only state the most exciting one: an overseas trip, first and foremost to attend the christening of my ueber cute nephew no. 2 in Germany (as aunt and godmother, I did bake a few things but sadly, no pictures), and secondly to visit Cambodia on the way back.

In preparation of our trip, I spent quite some time reading our guide book and agonizing over where to go - quite a difficult question when all you've got is a mere week to cover such an amazing country. Pretty high up on my list of priorities was taking a cooking class in traditional Khmer cuisine. Thus on a very sunny and hot morning, T and I walked towards the aptly named restaurant 'Smokin' Pot' in the laid-back country town of Battambang. None of us had ever attended a cooking class before, so we didn't really know what to expect. However, we had eaten at the restaurant the previous night so we knew that the chef's secrets were worth knowing.

The half-day course starts off with a trip to the market. Like chicks running after their hen, we follow our teacher Vannak - one would be lost without a local in this buzzing frenzy. We see all sorts of oddities like hard-boiled eggs cured in salt and ashes or little tubes filled with fermented fish paste and a whole chili. Cambodians, Vannak explains, like to eat this as a snack while traveling on the bus for example. 'Don't try this yourself', he warns us, 'we Cambodians develop a strong stomach.' Another popular snack that I've also seen in the Philippines, is hard-boiled duck eggs - or to be precise, a hard-boiled duck chick, eaten with a spoon right out of the shell, feathers and all. Needless to say, none of us is keen to try that one.

Back at the restaurant, professional equipment is already waiting for each of us: a big round chopping board, an impressive looking knife, and a pestle and mortar. Whilst Vannak explains the three dishes we're going to make, the kitchen staff washes and trims our ingredients so we won't have to work very hard.

However, Vannak does take his job seriously and from now on tells us in rapid, short commands what to do: 'Skin remove!' - that's for the ginger-like galangal. 'Chop into 3cm-pieces' - that's for the snake beans. And before we know it, we're already pounding away in our heavy-duty mortars to get a smooth spice paste for Cambodia's most famous dish: a mild curry called Amok that we make with fish and vegetables. To my great surprise, once the prep work is done, the actual cooking time is very short. After the fish curry, we also make stir-fried beef - lok lak - with salad and a dipping sauce and to finish, hot and sour soup with chicken. Unlike western cuisine, in Cambodia the soup comes as the last course thus bringing all the flavours together. And there's always room for some soup, Vannak says. However, there's no way I can finish three mains in a row - no matter how good it tastes. So I'm all the more happy when Vannak gives out small folders with a bunch of recipes from his restaurant - we will be able to recreate our Cambodian experience at home!

Bread Dumplings with Mushroom Sauce

During the last few days, all of Sydney has been suffering under the sweltering heat - even at night, temperatures wouldn't go down. And without a breeze lifting the suffocating blanket of humid hot air, we had to resort to the fan to be able to sleep at times.

Knowing that, bread dumplings with mushroom sauce might not be the dinner of choice at the moment, I grant you that. Admittedly, I made these in the midst of the Australian winter, some time last June, when the cold rain wouldn't stop for days - then these hearty dumplings are exactly what you need.

I was instantly reminded of them when talking to my family about the pretty rough winter they have at the moment in Europe. Usually my family lives in an area of Germany with a moderate climate so cold it might get but not bone-chillingly so. However, this year the temperatures dropped way beyond zero for quite a while. Listening to descriptions of a walk through snowy landscape while wiping away the sweat on your own brow feels quite funny!

So this one is for all the people that are currently shivering in the Northern hemisphere - enjoy and keep warm!


Bread Dumplings with Mushroom Sauce

The ingredients

Dumplings
In Sydney, I usually never have leftover bread rolls (get eaten too quickly) but leftover bread works just as well. Just make sure to cut it finely - you may have to remove very hard rinds - and let it soak long enough.

10 medium-sized bread rolls (about 500g), cut into fine slices
salt
3/8 to 1/2 l milk, warmed
2 tbsp onion, diced
plenty of chopped parsley
1 tbsp butter
4-5 eggs
1 tbsp flour

1
Put the finely cut bread rolls into a big bowl, sprinkle with salt and pour the warm milk on top. The exact amount of milk needed depends on how dry the rolls are. The drier the rolls, the more milk is needed and the longer it will take them to absorb it all. The soaking will take at least 30 minutes. Stir the mixture every now and then.

2
Gently fry the onions and parsley in the butter until softened. Note: If in a hurry, you can skip this step - the dumplings will still taste delicious.

3
Add the onions and parsley to the bread rolls, followed by the eggs and the flour. If your eggs are very big, use only four. Using a bare hand, mix together until evenly combined. If you can still feel lots of hardened bread roll pieces, let your mixture soak a little longer.

The resulting mixture will be quite soft but should not be too soggy. If it is too liquid, the dumplings won't hold their shape. If necessary add a tablespoon of bread crumbs but don't add too much at a time.

4
With wet hands, shape the dough into round dumplings. They should be about the same size to ensure even cooking. Whenever the dough begins to stick to your hands, wet your hands again in cold water.

5
While shaping bring a pot with three liters of salted water to the boil. If you're unsure about the consistency of your dumplings, put only one in the pot, reduce the temperature, and let it simmer for roughly 20 minutes. Check after a few minutes that the dumpling doesn't stick to the bottom of the pot. It will be ready when it floats on top.

If you're happy with the consistency of your trial dumpling, simmer the remaining ones. They need to have enough space to float freely so work in batches if necessary.

6
Lift out the dumplings using a slotted spoon and serve immediately with creamy mushroom sauce or a hearty meat stew.


Mushroom Sauce

Butter
Onions
Parsley
Mushrooms of your choice
Dairy of your choice

There's no recipe - it's your choice if you first sautee onions and mushrooms and then deglaze the pan with cream, sour cream, milk whatever or if you make a roux out of butter and a little flour and then go from there.
Just one bit of advice: I've long tried to make a somewhat diet-friendly mushroom sauce - forget it, it always tasted awful. I think that's one of these cases when you need to use real cream!


The source
Hedwig Maria Stuber: Ich helf Dir kochen

The hint
Making dumplings might sound a little irksome but it isn't difficult at all. I don't even bother making a trial dumpling.

If you have leftover dumplings, you can slice them up, turn in beaten egg and fry until browned. Together with a green salad, it makes for a quick and tasty lunch.

Merry Christmas!

Have a wonderful Christmas with all your loved ones and try to eat as many cookies as you can - CU again after the holidays!

Biscotti - definitely twice baked

Twice baked - and I mean it! And that's got nothing to do with the regular procedure to bake them, slice them, and then return them to the oven for added crunch and a golden glow.

Having seen lots of biscotti recipes in blogland, I wanted to know if they were really that good. My only encounter so far had been the rock-hard store bought kind that almost cost me a tooth. So, one of these days, I decided to give them a go. However, these biscuits turned out to be not quite as easy to make as I had thought. Not willing to be conquered by some cookies, I decided to start again a few days later, albeit again with mixed results.

But let's start with the first batch. Emerging from its first stint in the oven, it looked just perfect - from above, that is. Once I had the logs sliced up, I noticed that I almost burned the bottom sides. Cursing under my breath - it clearly must be the oven's fault - I returned them to the heat but carefully laid them out side wise as not to brown the bottoms any further.

For the second batch, I decided to turn down the heat and use the fan-bake setting. But disaster struck once more. When I took the logs out of the oven - pale golden but with darker edges - to be sliced up for the second browning, it turned out that this batch wasn't even done all the way. I quickly returned the uncut logs and peeped anxiously through the oven door. Luckily the baking powder was still doing its job and the logs rose some more. However, a little too much as it turned out. When fully baked, this batch with its cracked surface and less than smooth texture had a rather "rustic" charm to it - at least that's what I think smart people call their baked goods that aren't picture-perfect...

Taste-wise though, I almost preferred the charred batch. The over-the-top caramelization of the crust added more depth of flavour. Therefore, a third batch is in order some time soon - once I'm done with all the Christmas baking - and then with a double-layer of baking sheets!

Almond Biscotti

I started out with a recipe from delicious days and kept to its instructions but made a couple of modifications regarding the ingredients, most notably the addition of maize flour.

The ingredients

90g unpeeled almonds, partly whole and partly chopped
100g butter, softened
100g caster sugar
50g lemon caster sugar (in a jar, mix sugar with lemon zest and let it sit for a few days)
2 eggs
5 drops of bitter almond essence
pinch of salt
200g flour
80g fine maize flour

Granola Trifle - by no means a trifle

As Y has put it so well, I have been on the longest short trip ever - and now that my in-laws are back in Germany and the most urgent of my work projects are finished, I find myself with only one batch of Christmas cookies baked and only one present bought so far - and Christmas is only a short week away...
Anyway, let's get back to the riddle: Tanna was pretty close, however, it's not a pecan, it's an almond! That said, the following recipe contains pecans as well as you can see..;-)

When thinking about the ending year 2008 in food-related terms, one thing comes to my mind: it was the year of the seemingly endless quest to make my own granola. Sounds like a pretty simple affair, doesn't it? Well, I'd better not say how many batches of substandard granola I had to eat before finally coming up with the winner recipe. Not that there aren't enough tried-and-true recipes for this breakfast staple out there. There are plenty and I've googled for them all.

But when something looks so deceptively easy to do, I can't help myself but tinker with every single one of them. Which resulted in many batches of either overcooked, not-so-tasty or just plain bad granola. In the end, I loosely based my recipe on the two granolas you can find at Butter Sugar Flour; and at long last, I finally figured out how not to burn my granola with my very uneven oven, as well as how not to make it either too dry, too wet, too sweet or not sweet enough.

Once that was done, I could finally reward myself with a beautiful granola trifle - inspiration courtesy of Zarah Maria - with homemade quark and store-bought apple sauce. Hey, there's only so much you can do yourself at a time...

My Granola

The dry ingredients

3 cups of rolled oats
1 cup of almonds, partly chopped
1 cup of pecans, partly chopped
2 tsp of cinnamon

The wet ingredients

1/4 cup grape seed oil (or any other oil of your choice)
1/2 cup runny honey
1/2 cup apple sauce
2 tbsp vanilla extract
pinch of salt

1
Mix all the dry ingredients in a big bowl.

2
Lightly heat the wet ingredients in a small pot and stir to combine. Mix into the dry ingredients.

3
Fan-bake at 120 degrees Celsius for an hour until golden and crispy. Don't forget to stir every 10-15 minutes.

Keeps in an airtight container for several weeks.

The source
Inspired by Butter Sugar Flour