Mahlzeit - Food without Borders

In a small household one does not need a bread with 3lbs of flower or a big cake.  I am starting to get experience with the process of changing recipes, so it is enough for 2-3 people. The original version can still be found  here  . I used 1 lbs of cream cheese (original Philadelphia) 2/4 cup of heavy whipping cream 2/3 cup of white granulated sugar 2 tbsp of all purpose flower 3 large eggs 1 tsp of vanilla extract 1 pinch of kosher salt (oops, I forgot that one) Grease a 8" spring form generously with butter.  Preheat the oven to 400F. In a kitchen machine bowl I added the cream cheese, the eggs and the sugar. I wanted to get that mixed up first. The cheese came out of the fridge, so it needed some time to get smooth. Then add all the remaining things. Bake for 30 minutes. Then the skin was already colored pretty good. I turned down the temperature to 375F and baked it for another 10 minutes. Use a think stick to test if the cake is done. It is done if it comes out...

This recipe was posted by Anastasia Thompson in Facebook.  All the unit are for standard European measurements. Many things are sold in 250g per container. Here in the US it is a different story, so I have to adjust things a little bit. My numbers in round brackets. It really pays if one has a scale that speaks oz and grams, The crust 250g of cold butter cut into little chunks. (I was short about 10g) 375g of flower (369 g, it just happened to be this number with the last scoop) 1 egg beaten 1 pinch of salt 150g sugar (140g). I decided to mix the flower with the salt and the sugar. I did cut the butter into small pieces. Slowly but surely I added the flower sugar mixture using a pastry cutter. Eventually I added the egg. At then end all of this ended up on a silicon matt to knead. The dough was 780g, The original recipe recommends to cut it in half. Which I managed to do by eye almost exact.  Line a the bottom of a 24cm spring form with parchment paper. I have some pre-cut for...

I saw a picture on Facebook with a savory cake. There were eggs, herbs, cream cheese, salmon, cucumbers to see. One just has to have ideas. This is what I came up with: From left to right Top row: Filling 1 (smoked salmon, fresh dill, very little salt, mayo, all mixed), store bought tzaztiki, hard boild eggs, thinly sliced cucumber skin on, in the boal are capers Row 2: fresh fill chopped, Filling 2 = egg salad (hard boilded eggs, salt, pepper, not more than 1tsp of finely chopped white onions, mayo, all mixed), 2 slices of smoked salmon, 2 slices of smoked salmon rolled up Bottom right: 4 slices of toast, the top removed. The curb is hard to deal with. Note, I had plenty of left over of all the fillings and the chopped fresh dill Assembly: 1 slice of toast, covered with the salmon filling 1, spread to the border, It makes the finish easier 1 slice of toast, covered with the egg salad filling 2, spread to the border 1 slice of toast, the 2 slices of smoked salmon, cut to size, left ove...

The original recipe is posted here . There are some differences between between what is used in the steps vs the list of ingredients required. This is my version. It turned out really good.  As this is a German recipe, I recommend to get a scale that understands metric and has at least 1 digit behind the comma. For the cake: 4 eggs 1 pinch of salt 180g sugar (6.35 oz) 75g all purpose flower (2.64oz) (Hershey's cocoa 100% cocoa unsweetened) 75g corn starch (2.64oz) 25g cocoa (0.88oz) 1/2 tsp of vanilla extract 5 tbsp cold water  3 tsp baking powder For the cherry filling: 1 glas of cherries  OR 2 cups of fresh cherries and 1.2 cups of water (some sugar) juice of 1/2 lemon 1 tbsp of corn starch 2 tbsp of cherry vodka (optional) The cherry filling can be cooked a day ahead and stored in the fridge. If the cherries are from a glas, add the cherries with the liquid, the lemon juice the vodka to a pot and bring to a boil. Then add the corn starch, let it get thick, turn off the...

I tried twice to make Ree Drummond's Burned Cheese Cake . This time it really worked out.  Home run. I did 2 changes. I added a couple of dashes of lemon extract I used my kitchen machine. The hand mixer was not up to the blocks of creme cheese. I didn't want to burn out the engine. That hand mixer is really only good to make whip cream, which I don't eat...lol... The batter should be really stiff.   I did my own berry sauce.  I had 1 peach, cut into quarters and into slices 2 cups of fresh grapes 2 cups of frozen blue berries Add all of this into a sauce pot, add 1/3 cup of water. 4 tbsp of sugar, juice of half a lemon. Bring to a boil, then turn the heat down and let it simmer for about 15 minutes. In a small bowl add 1tsp of cornstarch, 1 tbsp of water, mix it and make sure there are no lumps. Add  them to the berries and cook for a few more minutes until it thicken. Then turn off the heat.   Wait for all to cool down. -Mahlzeit-        

This is a recipe from my favorite food blogger Ree Drummond. I really followed the instructions as outlined in the order outlined. And???   It looked so promising during the baking process.  After 50 min, the cake actually did raise past the spring form.  After I took it out of the oven, it started to disintegrate. The consistency was like  mush. So back in the oven for 20 minutes on 350F. The height did recover some. The consistency has not improved. Ok, same thing again another 20 min into the oven at 350F.... Again, some height was recovered. The mush did not improve. I called  it quits after that. This recipe needs some help. I don't think, that only 3 tbsp of flower can stand up to that much cheese, eggs, and heavy creme. I have to look at a German cheese cake recipe and see what is used there to  get a less mushy consistency. Taste wise, there is nothing that needs improvements. Together with the  blueberries, lemon juice and some sugar it was gr...

This is what I set out to make : Burned Cheese Cake When shopping for the ingredients I ended up getting half'n half and not heavy cream. And I didn't even notice. After having everything mixed together, this still looked like water. In a spring form, this if going to run away. Ok, I need to fix it. 1.5 cups of flower and 1.5 tsp of backing power mixed up and into the mixture it went. After tasting the dough I added 1.5 tsp of lemon extract to it. Now taste wise it works for me. Now that thing just needs to bake correctly. For the baking form I decided to switch horses as well and went with a bunt cake form. My biggest mistake was, I did not grease it. Big mistake, very big mistake. Into the preheated oven of 400F it went and the timer is on 50 min. Earlier this morning I removed a bag of frosted raspberries from the freezer, added 2 tbsp of white sugar to it and let it sit on the counter to defrost. This does not need any lemon, it is tarty enough. After 50 minutes, the cake r...

For some reason I did bake the last 2 weekends. I decided to bake this week again. I wanted mom's lemon cake. The challenge is always to cut down the recipes, so I don't eat for the next week on something. Here we go: 100g unsalted butter (take a good one like Finnlandia) at room temperature the zest of  1 lemon 125g sugar 2 eggs 75g corn starch 75g all purpose flower 3/4 tsp baking power Frosting: juice of 1/2 lemon confectioners sugar Preheat the oven to 360F. Put both flowers into a bowl and mix them up.  All mixing with the stand mixer is done on low. In the mixing bowl of the stand mixer, add the butter and the lemon zest. and start mixing for 1 minute. Add 1 egg and half of the sugar and mix for about 90 seconds on low. Add 1 tbsp of the flower mixture and mix for 1 minute. Add the 2. egg and the remaining sugar. Mix for 2 minutes. Slowly add more flower and mix. When half of the flower is incorporated, add the baking power into the remaining flower an...