Monday, 29 April 2013

Straw-blue-rasp-berry explosion!

Hello dear friends! Here I am, back on my blog again. I had some stressful weeks at university, so much to study, exams exams exams, and my brain was about to go on fire... but... I decided to turn the big bang in my head in a berry and chocolate explosion for my stomachhaha smarty Marty!
This cake is really really really awesome: chocolate and berries are a perfect combination for students in need of loads of energy.

For the chocolate sponge I actually used the recipe of the Sachertorte (this is my secret, sorry), which I cut in half and filled with strawberries, raspberries, and blueberries. Then I melt some bitter chocolate and dripped it in and on top of the cake, topping it with some more berries. The final result was delicious!

P.S. have you ever had a look inside your skull at your brain? I have! It looks so cool.

Monday, 15 April 2013

Moulding the future

Dear friends, I can´t believe it! I´m having a real blast, I am so happy and proud: another shop in Salzburg wants my treats. I´m talking about the lovely Ms. Birgit Sunkler-Hammerer, who has offered me to sell my sweets in her shop and I simply couldn´t say no!
What? Chocolate brownies and salted crackers with oregano!
WhereTöpferwerkstattMarkt 42, 5440 Golling (Salzburg)
When? From today. Mon, Thu, Fri. 9:00-12:00 & 15:00-18:00
Tue, Wed, Sat 9:00-12:00
or after arrangement by phone: +43 (0) 650 244 93 48
Why? Because they are made with love.
Ms. Birgit is a talented craftswoman, a true artist, who moulds her ideas into reality. In her workshop and shop you can find unique earthenware, poor man´s silver, giftware, old children books, and a lot of creativity. Have a look!

Liebe Freunde, ich kann es kaum glauben! Ich bin sehr glücklich und stolz: noch ein Salzburger Geschäft will meine Leckereien im Sortiment haben. Ich rede von der lieben Frau Birgit Sunkler-Hammerer, die mir angeboten hat, meine Süßigkeiten in ihrem Geschäft zu verkaufen und ich konnte einfach nicht ablehnen!
Was? Schokobrownies und salzige Crackers mit Oregano!
WoTöpferwerkstattMarkt 42, 5440 Golling (Salzburg)
Wann? Ab heute. Mo, Do, Fr. 9:00-12:00 und 15:00-18:00
Di, Mi, Sa 9:00-12:00
oder nach telefonischer Vereinbarung: +43 (0) 650 244 93 48
Warum? Weil ich mit Liebe backe!
Frau Birgit ist eine talentierte Handwerkerin, eine echte Künstlerin, die ihre Ideen modelliert. In ihrer Werkstatt und Geschäft findet man individuelle Töpferware, Bauernsilber, Geschenkbücher, alte Kinderbücher und jede Menge Kreativität. Schaut mal vorbei!

Viel Vergnügen 


Tuesday, 9 April 2013

My (Easter) cooking

Dear friends I know this post isn´t about baking only and that more than one week has passed, but I had to proudly share with you my Easter cooking: I made my very first successful Austrian Tafelspitz with savoury carrot-zucchini-muffins, salted crackers, and goose fois gras. Hope this looks tempting to you...

Tafelspitz is nothing but boiled beef and is considered to be one of the national dishes of Austria and is equally popular and appreciated in the neighbouring german region of Bavaria. Tafelspitz was the favourite dish of the Emperor Franz Joseph and I like it too!

Tafelspitz recipe:
1 round of beef with a little fat (weight according to number of people)
3 carrots
3 turnips/parsnips
1 small celery 
1 onion (optional - I don´t use it)
10 pepper grains
2 juniper berries
a bunch of parsley leaves
Put all the vegetables, grains, and berries in a pot with 3 to 5 litres of water (according to the weight of the meat) and bring to a boil. Then add the meat and let it cook for at least 3 hours. Then It´s ready! Serve with carrots or other boiled vegetables and Austrian apple-horseradish-sauce.

Savoury carrot-zucchini-muffins are really easy to do, they are quickly cooked, and taste delicious. What you need is shortcrust pastry, 2 eggs, salt, 2 boiled zucchini, and 2 boiled carrots (of course you can boil them with the Tafelspitz to be faster). For the dough I follow this recipe, then I mince the zucchini and carrots, and beat the eggs and salt in the vegetable mix. I cover the inside of some aluminium moulds with the shortcrust pastry and pour the vegetable filling in the middle. I always like to make a little decoration on top with the dough; this time it was a braid. Then I bake them at 180°C for about 15 minutes or until golden brown.

Last but not least the salted crackers with French fois gras. To make the crackers I use the same shortcrust pastry of the muffins, some cute cookie cutters (this time it was a most appropriate goose), some salt grains, and rosmary or oregano. I cut the dough, sprinkle over the raw crackers the salt and herbs, and bake at 180°C for about 15 minutes or until golden brown. They taste lovely with this French specialty - for those who like it - or else with fresh cheese, salami, or spreads.They are also a nice idea for a prezzie if you are invited over from a friend. 


Monday, 1 April 2013

The sweet bunny army ...

... wishes you a happy Easter Monday!

Hope you had a lovely couple of days with family and friends. 
At my house there has been a chocolate and a cupcakes invasion and I loved it!!!
The cupcakes are with vanilla and rose essence, buttercream icing, and pink sugar sprinkles.
By the way do you like the cupcake cuffs? They are from Depot, a shop I love.

✿ Martina 

Tiny Hand With Heart