Etwas leckeres für den Sommer

Quarkkeulchen oder Quarkkäulchen mit Rotwein-Rhabarber Soße mal auf andere Art. (Quarkkeulchen with rhubarb-red wine sauce)

Für die Quarkkeulchen:
500gr quark (500 gram Farmers cheese)
8 EL Mandelmehl (8 TBS Almond flour)
3 EL Zucker oder Xylitol (3 TBS sugar or Xylitol)
2 Eier (2 eggs)
saft von 1 Zitrone (juice of 1 lemon)
1 handvoll Rosinen (1 hand full raisins)
Alles mischen (mix all together); Etwas Butter in der Pfanne zerlassen -Sonnenblumenöl geht auch; (melt butter in pan - or sunflower oil), Mit einem Eßlöffel in die Pfanne geben -meistens benutzte ich 2 EL einer zum Teig abstreichen...und goldbraun auf beiden Seiten backen. (Scoop with 2 large spoons into pan and back golden brown on both sides)
Danach mit Zucker bestreuen, alle art von zucker schmeckt hier gut. Ich nehem Xylitol oder manchmal Puderzucker.(Sprinkle with sugar, any type will taste good , I use Xylitol or sometimes powdered sugar)

Für die Soße:
500 gr Rhabarber (500grams rhubarb)
250 gr Zucker (250 gr sugar) Xylitol noch nicht dafür probiert -never tried the Xylitol for this, unsure of the melting...
1 Tasse Rotwein (süßlich) (1 C of sweet red wine)oder mehr...(or more....)*smile*
1 Zimtstange (1 Cinnamon stick)
Saft und schale von 2 Zitronen (juice and peel of 2 lemons)

Den Rhabarber schälen und in kleine Stücke schneiden, die Schalen aufheben (peel the rhubarb and cut into little pieces, save the peel)Den Zucker schmelzen - ein Topf mit hohem Rand ist am besten (melt sugar in a pot with high sides)
Die Schalen, Zimt und Zitronensaft und Shcale dazugeben und langsam den Rotwein dazu rühren (add peels, Cinamon, lemon and lemonpeel and slowly add wine)
Für etwas 15min köcheln und dann alles durch ein Sieb und den saft wieder in den Topf (simmer for about 15min, strain and return the juice back into the pot). Den Rhabarber nun dazugeben und weich kochen daß er noch etwas "Biß" hat, wenn er fast weich ist noch etwas Zucker und Wein dazu je nach Geschmack. (add rhubarb pieces and cook until almost soft, they should have a little "crunch", then add some more sugar and wine to taste.)
Die Soße kann man mit etwas Stärkemehl verdicken - etwa 1 TL mit etwas Wein verrühren zur Soße geben und umrühren bis sie dick ist. (the sauce can be thickened with 1 tsp cornstarch and a little wine, add to sauce and stirr until thickened)

Beides schmeckt lecker kalt oder heiß!(Both taste delicious cold or hot!)

Enjoy!!

Was diese Woche so blüht...

this week's treasures and blooms....

Jams and Jellies

I also was busy once again making Jams and Jellies. I really love making up these delicious treats. On the menu today was Rabarber-Erdbeer Konfitüre, Mango-Orange with Grand Marnier Konfitüre and Löwenzahn Gelee. (Strawberry/Rhubarb Preserves, Mango/Orange w. Grand Manier and Dandelion Jelly)
I also am still waiting to complete the second batch of Dandelion Honey ( the jar with the sugar and the dandelions layered).
My original recipe was 200-300 dandelion flowers in full bloom, 1 lemon and 1 kg sugar (I used 1/2 brown sugar , 1/2 regular) 1 liter of water.
Put the flowers into a pot add the water and cover. Let sit for 2 hours and then heat up. Let it cool again and sit overnight. The next morning strain the solution and add the sugar to the liquid and the juice and rind of 1 lemon. Bring the mixture to a boil stirring constantly and then simmer until the solution reduces and turns "stringy" - this can take quite a while (several hours)- test the consistency my dribbling some on a plate and cool. Once it has the consistency of honey fill into jars and seal.
The one layered with sugar needs to stand for several month before it will be cooked into honey. You can see last weeks batch of Birne & Zitronenmelisse Gelee (Pear w. lemonbalm jelly)

Gemüse- und Kräuterbeet

Poo and other smellies

We had a nice surprise from a friend this morning - a huge load of horse poop. I LOVE it! Well the compost will love it more...
So to continue on the poop theme, I then drained the worm bin of it's worm poop and made a nice tea to fertilize the flowers. In the evening it got real stinky with the nettle slurry....pheeeew!!! Thank goodness the neighbors were inside....but the veggies love this stuff, you can almost see them grow. The next day they look sooo happy!

The Baby Cardinals Hatched - (click on the picture to enlarge)

Just some blooms from this week

Dandelion Jam and such / Löwenzahn Marmelade

This week-end I made my Dandelion Jam and some Dandelion Honey. They came out great, but it was a LOT of work. I will post the recipe below. Collecting all the petals needed for this was very time consuming. I am still playing with a Pesto recipe and next year I want to make the wine (Liqueur).

Dandelion Jam - Löwenzahn Marmelade:
about 200 med to large Dandelion blossoms (ungefähr 200 Löwenzahn Blüten )
1 liter of water (Wasser)
2 lemons (2 Zitronen)
1 orange (1 Orange)
500gr sugar (Zucker)
Gelierfix 2:1 (Don't know what the english version of this would be, I get it from Germandeli.com)
Pluck all the yellow petals out of the flower base,(this is a lot of work), then slice the lemones and add to the petals,pour the water over and let stand overnight.
In the morning add the orange with a little off it's peel (Zest)puree everything and follow the instructions on your Gelierfix. Which is: take 2 tbsp of sugar from the 500gr mix it with the Gelierfix add to you puree and bring to a boil. When it boils add the remaining sugar, bring to a boil again and boil for exactly 1 min. take off heat and fill into jelly jars...done.
( Die gelben Blüten auszupfen, mit den in Scheiben geschnitenen Zitrone ubernacht ziehen lassen. Am nächsten Tag etwas Orangenschale und den rest der Orange hinzugeben und alles mit dem Purierstab vermanschen. Danach einfach die Gelierfix anleitung verfolgen.)
I will post the honey recipe later.
Please make sure you use bio oranges and lemons.