Moulding the future

ENG:

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!

Where? Töpferwerkstatt, Markt 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!

Enjoy ♥
Martina

DE:

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!

Wo? Töpferwerkstatt, Markt 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 ♥
Martina

New Life - Neues Leben

ENG:

It´s quite a funny word pun but it´s actually true: the HsB is entering a new phase of it´s life... and I am so excited!

What? My brownies are on sale in a second shop in Salzburg!

Where? Buchhandlung Neues Leben, Bergstrasse 16, 5020 Salzburg

When? From today, Mon.-Fri. 10-19 and Sat. 10-14

Why? Because they are sooooooooo goooooooood!

In the unique and antique atmosphere of this small and crammed bookstore you´ll find volumes of all genres: from the classic literature to children´s books, from old editions, second hand, and vintage to selected new publications. What else? Good tea, tasteful and romantic furnishings, interesting conversations, kind advice, and peaceful moments between bookshelves, away from the monotonous mainstream. So come for a book and some brownies and discover the hidden Salzburg.

Enjoy ♥

Martina

DE:

Es ist ein ziemlich lustiges Wortspiel aber es stimmt: es ist eine neue Lebensphase der HsB angefangen... und ich bin so enthusiastisch!

Was? Meine Brownies sind im Verkauf in einem zweiten Geschäft Salzburgs!

Wo? Buchhandlung Neues Leben, Bergstrasse 16, 5020 Salzburg

Wann? Ab heute, Mo.-Fr. 10-19 und Sa. 10-14

Warum? Weil sie sooooooo lecker sind!

In dem einzigartigen und antiken Ambiente dieser kleinen und vollgepackten Buchhandlung, findet man Bände jedes literarischen Genus: von klassischer Literatur bis zu Kinderbücher, von alten Ausgaben, vielseitigem Antiquariat und Vintage bis zu erlesener Neuerscheinungen. Was noch? Guten Tee, geschmackvolle und romantische Einrichtung, interessante Gespräche, nette Beratung, und friedliche Momente, abseits der monotonen Hauptströmung. Also warum nicht vorbei schauen um ein Buch, Brownies und die verborgene Salzburg zu entdecken?

Viel Vergnügen ♥

Martina

Herr Gabor, the owner of the bookshop, delighted to present and sell my brownies to his customers!

Double trouble caldron bubble

Trick or treat? Treats, treats, treats! Lemon curd muffins, apple crumbles, chocolate brownies, cake-pops, and sweet bread. No tricks, only delicious treats this Halloween.

And by the way I want to wish a happy and spooky birthday to my brother, my little monster, and shrieking creature Egon!

Enjoy the sweets and this spell

from Macbeth

of William Shakespeare

In a dark cave. In the middle a caldron boiling. Thunder. Three witches.

Thrice the brinded cat hath mew´d.

Thrice and once, the hedge-pig whin´d.

Harpier cries: ´tis time! ´tis time!

Round about the caldron go;

In the poison´d entrails throw.

Toad, that under cold stone,

Days and nights has thirty-one;

Sweletr´d venom sleeping got,

Boil thou first i´ the charmed pot!

Double, double toil and trouble;

Fire burn, and caldron bubble.

Fillet of a fenny snake,

In the caldron coil and bake;

Eye of newt, and toe of frog,

Wool of bat, and tongue of dog,

Adder´s fork, and blind-worm´s sting,

Lizard´s leg, and owlet´s wing,

For a charm of powerful trouble,

Like a hell-broth boil and bubble.

Double, double toil and trouble;

Fire burn, and caldron bubble.

Scale of dragon; tooth of wolf;

Witches´ mummy; maw and gulf

Of the ravin´d salt-sea shark;

Root of hemlock digg´d i the dark;

Liver of blaspheming Jew;

Gall of goat, and slips of yew

Silver´d in the moon´s eclipse;

Nose of Turk, and Tartar´s lips;

Finger of birth-strangled babe

Ditch-deliver´d by a drab,

Make the gruel thick and slab:

Add thereto a tiger´s chaudron,

For the ingredients of our caldron.

Double, double toil and trouble;

Fire burn, and caldron bubble.

Cool it with a baboon´s blood,

Then the charm is firm and good.

Any sane person loves chocolate

Someone once said: "There's nothing better than a good friend, except a good friend with chocolate."
 

Well in that case I guess I've been my boss' best friend today! As he had kindly wished I baked some brownies especially for him and I really made his day - and probably the one of his dentist too.

As a matter of fact my brownies are really good. I got the recipe from a dear lady named Bitti, but have already modified it to make it my own. Try it, I promise you'll be successful and satisfied...

Ingredients:

375 gr. dark baking chocolate

250 gr. margarine or butter

200 gr. sugar

200 gr. chopped hazelnuts or almonds

80 gr. spelt flour

5 eggs

Procedure:

In a small sauce pan, on low fire, melt the chocolate with the margarine and sugar. Then let it cool down for 10 minutes. At this point add the chopped hazelnuts, flour and eggs. Beat the mixture and don't let the eggs cook. When smooth put the batter in a baking tray with baking paper and in the oven at 180° C for exactly 20 minutes.

Once it's ready I suggest to eat it at room temperature with a dust of confectioners' sugar and a cup of black tea. Mmmmm it's so creamy and chocolish.

Forget love... I'd rather fall in chocolate! 

♥ Martina