Raisin Rolls

Unbelievable! It is already 30 April, I posted 29 recipes so far and this will be my last recipe in April! So here is my recipe for raisin rolls.

 

This is what you need:

500 g of flour
50 g of sugar
1 teaspoon of salt
1 cube of yeast or 1 bag of dried yeast
200 ml milk
1 egg
200 g raisins

Put the flour, sugar and salt in a mixing bowl, melt the yeast in warm milk and add it to the flour. Now also add the egg and butter and knead the dough. Finally, add the raisins. Prove the dough for about 45 minutes. Then form rolls and prove them for another 15 minutes. Smear them with milk and pop them in the oven. The roles are ready when they get brown.

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500 g Mehl
50 g Zucker
1 TL Salz
1 Würfel Hefe oder 1 Tütchen Trockenhefe
200 ml Milch
200 g Rosinen

Mehl, Zucker und Salz kommen in eine Rührschüssel. Schmelze die Hefe in der warmen Milch und gebe sie zum Mehl. Nun kommen noch Butter und Ei dazu. Knete den Teig. Zum Schluss gebe noch die Rosinen hinzu. Lass den Teig nun für ca. 45 Minuten gehen. Forme Brötchen und lasse diese noch einmal für 15 Minuten gehen.  Bestreiche sie mit Milch und schiebe sie in den Ofen. Die Brötchen sind fertig wenn sie braun werden.

The original recipe you find here!

 

It was a lovely month and I really enjoyed sharing my favourite recipes with you, trying out new ones and finding out about different cultures and their recipes. I hope you enjoyed the blog as much as I did!  🙂

 

Low Calorie Culinary Delight

After all the Easter sweets, cakes and roast, on this last Tuesday in April we make vegetable soup. It’s low in calories and with a lot of fresh vegetables it is a perfect meal.

 

 

Here is what you need:

Beef (High rip, shin slice, etc.)
Herbs and vegetables for making soup (carrots, celeriac, leek, parsley)
Kohlrabi
Brussel sprouts
Peas
Peppercorns
Soup noodles
Minced pork

Firstly, you put the beef with the bones into a big pot and fill it with water. Then add the cut soup vegetables and parsley, so the carrots, celeriac and leek. Put some salt into the water and 4-5 peppercorns. Now let the soup boil for about 2 hours.
Then you can take out the meat, take it off the bones, cut it into pieces and put it back into the soup. Now you have the base for your soup. You can add all vegetables you like. I always have kohlrabi, brussel sprouts and peas in it. Then I also add some soup noodles and form little meatballs out of minced pork and add them to the soup. Now you let the soup cook for about 10-15 minutes and you can eat!

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Rindfleisch (Hohe Rippe, Beinscheibe, etc.)
Suppengrün (Möhren, Sellerie, Porree, Petersilie)
Kohlrabi
Rosenkohl
Erbsen
Pfefferkörner, Salz
Suppennudeln
Mett

Als erstes kommt das Rindfleisch mit den Knochen in einen großen Topf und wird mit Wasser befüllt. Dann gebe das geschnittene Suppengrün hinzu, also die Möhren, den Sellerie, Porree und die Petersilie. Salze das Wasser und füge 4-5 Pfefferkörner hinzu. Jetzt muss die Suppe für ungefähr 2 Stunden kochen.
Dann kannst du das Fleisch entnehmen, löse es von den Knochen und schneide es in Stücke. Jetzt kann das Fleisch zurück in die Suppe. Dies ist die Basis für die Suppe. Jetzt kannst du Gemüse nach Belieben hinzufügen. Ich verwende gerne Rosenkohl, Kohlrabi und Erbsen. Außerdem kannst du noch Suppennudeln hinzufügen und das Mett zu kleinen Fleischbällchen formen. Jetzt muss die Suppe noch einmal für 10-15 Minuten kochen und kann dann gegessen werden.

 

Here is some last April music for you:

• Patti Smith: April Fool
• Jeremy Enigk: April Storm

Enjoy the sun! 🙂

Chocolate Cheesecake

Good Morning everyone! I found this nice quote:

“Cakes are like books: There are new ones you want to read and old favorites you want to reread.”
― Ellen Rose

Sometimes I stick only to my old favourite cakes because when I bake them I know they taste good, but sometimes trying out something new is great, too. Like with the recipe I share with you today. It is a chocolate cheesecake with pears. Delicious!

 

Here is what you need:

1 tin of pears
215 g of butter
300 g of flour
200 g of sugar
2 ½ tablespoons of cocoa (powder, for baking)
1 egg yolk
100 g of chocolate coating
75 g of brown sugar
4 eggs
750 g of quark
1 package of chocolate pudding (powder)

Leave the pears to drain in a sieve. Melt 160 g of butter in a pot. Put the flour, cocoa powder and 125 g of sugar into a bowl and mix it. Now add 2 tablespoons of water, the egg yolk and the melted butter and knead the dough so that you get streusels. Take a spring-clip tin, cover the ground with baking parchment and grease the rest of the tin. Now put 2/3 of the streusels into the tin and press it until you have a nice base for your cake.
Now chop the chocolate coating and put it into a little bowl. Take a pot with a bit of hot water and place the bowl into it. Now heat the water but do not let it boil. Stir the chocolate now and then and it will melt nicely. In the meantime, mix 50 g of butter with the brown sugar in another mixing bowl. Then add, one after the other, the eggs. Now take one more mixing bowl and put into it the quark. Stir the quark, add the chocolate pudding powder and stir it in. Now you add the melted chocolate to the butter-sugar-eggs-mix and stir it in, too. Then you also add two tablespoons of the quark-mix. Now you can stir in all of the butter-mix into the quark. Now take 1/3 of this cream and put it onto the cake base. Onto this you put the pears you cut into pieces and then add the rest of the cream.
Preheat the oven (150°C, fan-assisted oven). Now put the cake into the oven for 20 minutes, then cover the cake with the rest of the streusels and put it into the oven for another 30 minutes.
Serve the cheesecake with cream!

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1 Dose Birnen
215 g Butter
300 g Mehl
200 g Zucker
2 ½ EL Kakaopulver (zum Backen)
1 Eigelb
100 g Kuvertüre
75 g brauner Zucker
4 Eier
750 g Quark
1 Packet Schokoladenpudding (Pulver)

Lass die Birnen abtropfen. Schmelze 160 g Butter in einem Topf. Füge das Mehl, Kakaopulver und 125 g Zucker in eine Schüssel und vermische es. Nun gebe 2 EL Wasser, das Eigelb und die geschmolzene Butter hinzu und verknete die Zutaten zu Streuseln. Nimm nun eine Springform, lege auf den Boden Backpapier und fette den Rest ein. Drücke nun 2/3 der Streusel in der Form fest um einen Kuchenboden zu erhalten.
Zerhacke die Kuvertüre und fülle sie in eine kleine Schüssel. Nehme einen Topf, befülle ihn mit etwas heißem Wasser und stelle die Schüssel in den Topf. Erhitze nun das Wasser, aber lasse es nicht kochen. Rühre die Schokolade immer wieder mal um bis sie zerschmolzen ist. In der Zwischenzeit verrühre 50g Butter mit dem braunem Zucker in einer Rührschüssel. Gebe dann nacheinander die Eier hinzu. Nehme noch eine Rührschüssel und rühre darin den Quark glatt. Gebe dann das Schokoladenpuddingpulver hinzu und rühre es unter. Die geschmolzene Schokolade wird jetzt zu der Buttermischung hinzugegeben und untergerührt. Anschließend werden auch noch 2 EL Quarkmischung untergerührt. Nun füge die Buttermischung zum Rest des Quarks und verrühre alles zu einer Creme.
1/3 dieser Creme kommt nun auf den Kuchenboden. Darauf verteile die in Stücke geschnittenen Birnen und gebe den Rest der Creme darauf. Heize den Ofen vor (Umluft, 150°C). Der Kuchen kommt nun für 20 Minuten in den Ofen. Dann kommen die restlichen Streusel oben drauf und der Kuchen kommt noch einmal für ca. 30 Minuten in den Ofen.
Serviere dazu Sahne!

You find the original recipe here! It actually is with apricots and made on a baking tray and not in a spring-clip tin.

 

I found another lovely food quote from a book:

“Marry, don’t marry,’ Auntie Aya says as we unfold layers of dough to make an apple strudel. Just don’t have your babies unless it’s absolutely necessary.’

How do I know if it’s necessary?’

She stops and stares ahead, her hands gloved in flour. ‘Ask yourself, Do I want a baby or do I want to make a cake? The answer will come to you like bells ringing.’ She flickers her fingers in the air by her ear. ‘For me, almost always, the answer was cake.”

― Diana Abu-Jaber, The Language of Baklava: A Memoir

I think that is quite wise. If you really prefer to make a cake than having a baby, it is probably best to stay with the cake 😉 The book is now on my reading list!

Show Off Sunday

Today I show you how to make a Sunday roast. It is my mother’s recipe and we all love it. Here is something to show off 😉

 

This is what you need:

A roast (we had a leg of a wild boar, but you can also take a pork joint)
2 teaspoons of honey
4 teaspoons of mustard
Pepper and salt
4 Onions

Wash the meat with water, swab it and season it from all sides with pepper and salt. Now mix the honey and the mustard in a bowl or cup and smear the roast with the sauce. Put the roast onto a baking tray. Cut the onions and add them to the tray. Add some water to the baking tray so that the tray is covered with water. Preheat the oven (200°C, fan-assisted oven). Now put the roast into the oven for about 2 to 2 ½ hours. Add water now and then so that the ground is always covered. When the roast is already a bit fried, also pour some water over it. When the roast gets brown, minimize the temperature to 150°C. After about 2 hours take the roast out of the oven. Take the meat off the bone, cut it into pieces, wrap it in aluminium foil and keep it warm. Now you take the stock (water you added to the roast) and put it with the onions into a pot. If you need, season with pepper and salt and thicken the sauce. For this you mix some water with some flour and add it to the sauce. Let the sauce boil until it thickens.
We had potato dumplings, croquettes, red cabbage and bean salad with it!

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Ein Braten (wir hatten Wildschweinkeule, man kann aber auch einen Schweinebraten verwenden)
2 TL Honig
4 TL Senf
Pfeffer und Salz
4 Zwiebeln

Wasche das Fleisch mit Wasser, tupfe es ab und würze es von allen Seiten mit Salz und Pfeffer. Verrühre nun den Senf und den Honig in einer kleinen Schale oder einer Tasse und bestreiche den Braten mit der Sauce. Lege den Braten auf ein Backblech. Schneide die Zwiebeln und lege sie ebenfalls auf das Backblech. Gebe nun etwas Wasser auf das Blech sodass der Boden bedeckt ist. Heize den Ofen vor (200°C, Umluftherd). Nun schiebe den Braten in den Ofen für ca. 2 bis 2 ½ Stunden. Gebe immer wieder etwas Wasser hinzu, sodass das Blech immer mit Wasser bedeckt ist. Wenn der Braten schon leicht angebraten ist, übergieße auch ihn mit etwas Wasser hin und wieder.
Wenn der Braten schön braun ist, schalte den Herd auf 150°C herunter. Nach ungefähr 2 Stunden, nehme den Braten heraus, löse das Fleisch vom Knochen, schneide es in Stücke und wickele es in Alufolie. Stelle das Fleisch warm. Nun fülle den Sud (das Wasser, das du zum Braten gegeben hast) zusammen mit den Zwiebeln darin in einen Topf. Wenn nötig, würze mit Salz und Pfeffer und dicke die Soße an. Dafür mixe etwas Wasser mit etwas Mehl in einer Tasse und gebe dieses in die Soße. Lass die Soße aufkochen bis sie andickt.
Wir haben den Schweinebraten mit Kartoffelklößen, Kroketten, Rotkohl und Bohnensalat gegessen!

The history of the Sunday roast is believed to originate in 15th century Britain under King Henry VII. His yeomen loved to eat roast after church on Sundays and this love for beef became so famous that they were called the “beefeaters”. Later the roast was also easily prepared on Sundays because it could be popped into the oven before church and was ready afterwards!

If you like to read more about the history of Sunday roast look here!

Bab-bab-bab, bab-barbecue!

Hello! It is definitely time for having the first barbecue! And I give you the recipes for two delicious side dishes (uuh, that rhymes 😉 ). Today we make baked potatoes and herb butter…

 

 

Here is what you need:

For the potatoes…
Potatoes
Olive oil
Pepper and salt
Herbs (fresh or frozen: parsley, rosemary, thyme and basil)
Parmesan cheese
Garlic

Firstly, you wash the potatoes and boil them in salt water. Then you cut them in two halves and put these halves onto a baking tray with baking parchment. Now take a cup or a little bowl and mix in it some olive oil and the herbs with some fresh garlic (cut into very fine pieces, or pressed through a garlic press). I bought an Italian herbs mix with garlic in it, so I did not use fresh garlic. Now you season the potatoes with pepper and salt and smear the oil-herb-mix onto the halves. Grate the parmesan cheese and strew it onto the potatoes. Now put them in the oven until the cheese melts. Voilà! Serve with sour creme or herbal quark.

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Kartoffeln
Olivenöl
Pfeffer und Salz
Kräuter (Frisch oder gefroren: Petersilile, Thymian, Rosmarin und Basilikum)
Parmesankäse
Knoblauch

Als erstes wäschst du die Kartoffeln und kochst sie in Salzwasser. Dann schneidest du sie in zwei Hälften und legst diese dann auf ein Backblech mit Backpapier. Jetzt nehme eine Tasse oder kleine Schüssel und mixe darin das Öl mit den Kräutern und dem Knoblauch (in sehr kleine Stücke geschnitten oder durch eine Knoblauchpresse gepresst). Ich habe einen Italienische-Kräuter-Mix verwendet, in dem schon Knoblauch enthalten war, sodass ich keinen frischen Knoblauch verwendet habe. Nun würze die Kartoffelhälften und beschmiere sie mit dem Öl-Kräuter-Mix. Reibe den Parmesan und bestreue die Kartoffeln damit. Nun ab in den Ofen bis der Käse schmilzt. Voilà! Serviere dazu Sour Creme oder Kräuterquark.

 

 

For the herb butter…
Butter
Basil
Pepper and salt
Garlic

The butter must be soft so that you can stir it. Wash the fresh basil and cut it into pieces. Add it to the butter. Season with pepper and salt. Cut the garlic into very fine pieces or press it through a garlic press. Now stir the butter thoroughly!

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Butter
Basilikum
Pfeffer und Salz
Knoblauch

Die Butter sollte schön weich sein, damit sie sich gut verrühren lässt. Wasche das frische Basilikum und zerkleinere es etwas. Würze mit Salz und Pfeffer und zerhacke oder presse den frischen Knoblauch. Rühre die Butter gut durch!

 

 

The word barbecue originates from the American-Spanish word barbacoa and can be traced back to the 1650s. Indians on the island Hispaniola used it and it meant “framework for drying meat, fish etc.”. Later the word was applied for cooking meat rather than drying it and it became a social event. If you like to read more about the history of barbecue look here and here!

Fruity Friday

It’s Fruity Friday and we make Smoothies! Smoothie is derived from the English word “smooth” (German: glatt, gleichmäßig, sämig). It is a drink out of whole fruits, so it mainly consists of fruit purèe. The Smoothie originates in the USA and became in the 1960s a trendy drink for fans of healthy nutrition and vegetarians. But nowadays Smoothies are everywhere and also on Recipes in April! 😉 Here is my recipe for a Raspberry-Banana Smoothie!

 

This is what you need:

1 ripe banana
Raspberries (fresh or frozen)
Milk

Purèe some raspberries and the peeled banana. Add some milk. You do not need to sweeten the smoothie, but if you like it very sweet, you could add vanilla sugar. Actually, I wanted to make the raspberry-banana smoothies with fresh peaches. In the summer you might like to try this variety!

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1 reife Banana
Himbeeren (Frisch oder tiefgekühlt)
Milch

Püriere einige Himbeeren und die gepellte Banane. Gebe etwas Milch hinzu. Der Smoothie muss nicht unbedingt gesüßt werden. Wenn du es süß magst, füge etwas Vanillezucker hinzu. Eigentlich wollte ich einen Himbeer-Bananen Smoothie mit frischem Pfirsich machen. Das ist dann vielleicht eine schöne Variante für den Sommer!

If you want to read more about smoothies or find other recipes, visit this site!

The perfect drink for a hot spring day like today. It was really terrific weather. Hope it stays this way! 🙂

International Thursday – Netherlands

Goedendag! Our last International Thursday in April is about the Netherlands! My best friend Flo is Dutch and will help me giving you a little introduction to our neighbouring country! We will make Poffertjes, little pancakes, learn some Dutch phrases and list you some songs you might like to listen to! Daar gaan we (Let’s go)! 🙂

 

 

 

Here is what you need:

100 g of flour
A pinch of salt
30 g of sugar
½ package of dried yeast
1 egg
150 ml milk
Shortening
Icing sugar

Put the flour, salt, yeast, sugar and egg into a mixing bowl. Warm the milk. Start mixing the ingredients and add the milk little by little. Now cover the bowl and prove the dough for 1 hour! First, the dough is quite liquid, but after proving it becomes glutinious and fluffy. Now take a poffertjes-pan or a normal pan. Grease it and put little portions of dough into the pan!

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Das deutsche Originalrezept findest du hier!

 

A little language guide:

• Hallo! – Hello!
• Proost!/ Eet smakelijk – Cheers!
• Hoe gaat het? – How are you?
• Goed. – Good.
• Slecht. – Bad.
• Smakelijk eten! – Enjoy your meal!

Here are some songs for you to get into the Dutch feeling! 😉 The first one is funny, the second is a lovely song about the way of life in the Netherlands and the third one is very famous! Thank you, Flo, for all your help! Dank je wel, Flo-di! 😉

• Yoep van’t hek – Flappie
• 15 Miljoen Mensen
• Hermes House Band – I will survive

Very English

Today is St. George’s Day. St. George is the patron of England and also England’s flag shows the St. George’s cross. St. George is believed to be one of the earliest Christian martyrs, who died in defence of his belief in Christianity. He is also known as dragon-slaying and maiden-saving-hero. Already in 1222, the 23 April was declared St. George’s Day. But he became the patron of England only in 1348. Everything English is celebrated on the 23 April, so today I will have a very English tea time!
The origins of English afternoon tea are believed to be in the 19th century. Anna, the 7th Duchess of Bedford, could not wait until the late 9 pm dinner and ordered tea, bread and butter and cakes in the afternoon. This was thought to be an excellent idea and became English tradition.
Afternoon tea is usually served between 3 and 5 pm. It usually starts with sandwiches, is followed by scones with butter and jam and then cake. Because we had so much cake in the last days, I leave that out. But today we will make cucumber sandwiches and scones! Enjoy your tea time! 😉

 

Here is what you need: 
For the Cucumber Sandwiches…

White bread
Cucumber
Butter
Pepper, salt

Slice the bread, peel the cucumber and slice it, too. Now butter the bread, put cucumber slices on it, season with salt and pepper and put another buttered slice of bread onto it. Cut the crust and cut the sandwich into neat pieces, for example, triangles.

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Gurkensandwiches

Weißbrot
Salatgurke
Butter
Pfeffer, Salz

Schneide das Brot in Scheiben, schäle die Gurke und schneide auch diese in dünne Scheiben. Nun beschmiere die Brotscheiben mit Butter, lege Gurke auf eine Scheibe, würze mit Pfeffer und Salz und lege eine andere gebutterte Scheibe auf diese Scheibe. Schneide die Brotrinde ab und die Sandwiches in ordentliche Stücke, zum Beispiel, Dreiecke.

 

For the scones…

Flour
Baking powder
Salt
Sugar
Sultanas
Shortening
1 egg
Milk

You find the recipe here!

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2 Tassen Mehl
½ TL Salz
2 ½ TL Backpulver
¼ Tasse Zucker
1/3 Tasse Fett
½ Tasse Sultaninen/ Rosinen
1 Ei
1/3 Tasse Milch

Füge das Mehl, Salz, Zucker, und Backpulver in eine Rührschüssel. Vermixe die Zutaten mit dem Fett. Gebe die Sultaninen hinzu. Mixe das Ei in einer anderen Schüssel und gebe es zusammen mit der Milch zu den trockenen Zutaten. Rühre noch einmal. Forme nun die Scones und stecke sie bei 180-200°C in den Backofen. Serviere sie mit Butter und Marmelade!

 

Read more about St. George here and here!
Find out about the perfect cucumber sandwich here!
Read more about Afternoon tea and find great recipes for it here!

By the way, today is also day of the book, day of German beer and the day of Shakespeare’s death!
But for the English spirit, hear Jerusalem, typically sung on St. George’s Day.

• Royal Philharmonic Orchestra: Jerusalem

Another Torte on Tuesday

After the classic Black Forest Gateau, today I would like to try something new. Here is a recipe for Raspberry-Marzipan-Gateau. Originally an Easter gateau, but in my version a wonderful spring cake!

 

 

Here is what you need:

4 eggs
225 g of sugar
1 package of vanilla sugar
100 g of flour
50 g of cornflour
1 teaspoon of baking powder
250 g of frozen raspberries
3 pieces of gelatin
250 g of low-fat quark
350 g of cream
300 g of marzipan
125 of icing sugar

Divide the eggs and whisk the egg whites with 4 tablespoons of water until they are stiff. Add 150 g of sugar, the vanilla sugar and the egg yolks and mix again briefly. Sieve the flour, cornstarch and baking powder into the mixing bowl and fold it in. Put a baking parchment onto the base of a spring-clip tin and put the dough into it. Put the tin into the oven (ca 150-170°C, ca. 20-40 minutes). The base is done when you stick a knitting needle into the base and no dough sticks to the needle.
Now you beat the cream until its stiff. Let the raspberries defrost, put 14-17 raspberries aside for decoration. Purée the rest and sieve them. Now mix the raspberry purée, quark and 75 g of sugar in a mixing bowl. Soak the gelatin in cold water for ca 5 minutes, squeeze the water out of it and put it into a pot. Now carefully heat the gelatin until it melts. Stir in 2-3 tablespoons of the quark mix. Stir it thoroughly. Now add it to the rest of the quark and mix again. Put it into the fridge for about 5 minutes until it starts to harden. Then you can fold in ca 250 g of the cream. Cut the base into three parts horizontally. Put the bottom part onto a cake plate and put a cake ring around the base. Now put half of the raspberry-cream-mix onto it, add the second base, put the rest of the cream-mix onto this base and add the upper base. Now put the gateau into the fridge for about 2 hours.
Remove the cake ring, take the rest of the cream and smear half of it onto the gateau and its sides.
Now knead the marzipan with the icing sugar. Roll it out until it has a circular form that covers the gateau including its sides. Put the marzipan lid onto the gateau and cut the surplus. Now you put the rest of the cream into a piping bag and decorate the gateau. If you have marzipan left you can use it for decoration with the raspberries.

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4 Eier
225 g Zucker
1 Päckchen Vanillezucker
100 g Mehl
50 g Speisestärke
1 TL Backpulver
250 g gefrorene Himbeeren
3 Blatt Gelatine
250 g Magerquark
350 g Sahne
300 g Marzipan
125 Puderzucker

Trenne die Eier, schlage das Eiweiß mit 4 EL Wasser bis es steif ist. Füge 150 g Zucker, den Vanillezucker und das Eigelb hinzu und mixe wieder kurz. Siebe das Mehl, Backpulver und die Speisestärke in die Rührschüssel und hebe es unter. Lege Backpapier auf den Boden einer Springform und gebe den Teig in die Backform. Schiebe den Tortenboden in den Ofen (ca. 150-170°C, ca. 20-40 Minuten). Der Boden ist fertig wenn man eine Stricknadel in den Boden steckt und kein Teig mehr an ihr klebt.
Schlage die Sahne bis sie steif ist. Lass die Himbeeren auftauen und lege 14-17 zur Dekoration zur Seite. Püriere und siebe den Rest. Jetzt verrühre das Himbeerpüree mit dem Quark und 75 g Zucker. Lass die Gelatine in kaltem Wasser einweichen, ca. 5 Minuten. Drücke sie dann aus und erhitze sie vorsichtig in einem Kochtopf bis sie flüssig ist. Dann füge 2-3 EL Quark-Mix hinzu und rühre kräftig. Jetzt rühre dieses Gemisch in den restlichen Quark ein. Stelle die Schüssel für ca. 5 Minuten in den Kühlschrank bis sie beginnt hart zu werden.
Schneide den Tortenboden in drei horizontale Teile. Lege den unteren Teil auf eine Tortenplatte und lege einen Tortenring darum. Nun fülle die Hälfte der Creme auf den Boden, lege den zweiten Boden darauf und füge den Rest der Creme darauf. Nun folgt der obere Bodenteil. Stelle die Torte für ca. 2 Stunden in den Kühlschrank.
Entferne den Tortenring, nehme den Rest der Sahne und bestreiche damit die Torte, auch die Seiten. Knete nun das Marzipan mit dem Puderzucker. Rolle das Marzipan aus bis es eine runde Form hat, die die Torte inklusive der Seiten bedeckt. Lege den Marzipandeckel auf die Torte und schneide das Überschüssige ab. Falls Marzipan über bleibt kannst du es zur Dekoration zusammen mit den Himbeeren benutzen. Nehme den Rest der Sahne und dekoriere damit die Torte.

The original recipe for Easter you find here!

 

Yesterday was Queen Elizabeth II’s 88th birthday. Although she was born on 21 April 1926, her birthday is officially celebrated in June. This celebration is called Trooping the Colour. This has the reason that celebrations in summer are much nicer than in winter and so the official birthday of the British monarch is in June, no matter when their actual birthday is. If you like to read more on the Queen’s two birthdays look here!

In the history of England there were about 8 female rulers. And three of the longest ruling monarchs in history are in fact women. Queen Elizabeth I (1558-1603), Queen Victoria (1837-1901) und Queen Elizabeth II (1952-present). So, God save the Queen! 🙂

 

Easter Brunch

Hello and happy Easter again! What do you do with the Easter eggs you have left? Make egg salad! Great for Easter brunch!

 

Here is what you need:

Hard-boiled eggs
Mayonnaise
Pork sausage
Pickled gherkins
1 onion
1 jar of common mushrooms

Shell the eggs and peel the onion. Now cut the sausage, eggs, onion, gherkins and mushrooms into pieces and add them into a bowl. Add mayonnaise and pepper and stir the salad. Now put it into the fridge for a few hours, stir it again and ready is the egg salad!

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Hartgekochte Eier
Mayonnaise
Fleischwurst
Gewürzgurken
1 Zwiebel
1 Glas Champignons

Pelle die Eier und häute die Zwiebel. Schneide Fleischwurst, Gurken, Pilze, Eier und Zwiebel in kleine Stücke und fülle sie in eine Rührschüssel. Gebe nun Salatmayonnaise dazu, würze mit Pfeffer und rühre gut um. Stelle den Eiersalat für einige Stunden in den Kühlschrank und rühre anschließend noch einmal gut durch! Jetzt ist der Eiersalat fertig!

 

Have you ever asked yourself why we eat eggs on Easter? After some research I found out that there are different theories. One is that the egg is a symbol for life, fertility and rebirth. So the egg and the chick symbolize the resurrection of Christ. In the Middle Ages these symbolic eggs were coloured red. Red as the symbol of the blood of Jesus that was shed when he was crucified.
Another theory is that after the Lent, in which eggs as well as meat were forbidden, there was a surplus of eggs. So in the last week of the Lent the eggs were hoarded and boiled so that they could be eaten on Easter. To be able to differentiate between fresh and boiled eggs, the boiled ones were coloured red.
Then I found another theory. In the Middle Ages, eggs were not only food but also a currency. Farmers had to give eggs and corn to their feudal lords and this payment was due around Easter.
Okay, now we know why eggs are important on Easter but why do we hide eggs? And why do we have an Easter bunny?
The tradition of hiding eggs originates in the 19th century. Easter became a family fest, where parents gave coloured eggs to their children. It is also a Protestant tradition used as a counteraction to the Catholic custom of consecrating the Easter eggs. The egg hunting became a family tradition.
So, what’s with the Easter bunny? Someone had to bring the eggs, just like Santa Clause brings presents at Christmas. The bunny is one of the most fertile animals, but first also fox, chicken and stork brought eggs. The bunny, with help of the sugar confectionary industry, finally prevailed!
If you want to read up on this, look here and here!