Sunday, August 17, 2014

Summer Sorbets.


Hues of


Colors of the rainbow.


Basic Sorbet

time 10 minutes preparation, 25-30 minutes freezing
yields 700ml

45g glucose or corn syrup
45ml water
20ml lemon juice
110g simple syrup (1:1)
500g fruit puree

If very thick, heat glucose or corn syrup until liquid with the water.
Remove from heat and stir in the additional ingredients.
Freeze in your ice cream machine according to your manufacturer's instructions. 

Simple syrup

time 5 minutes preparation, one hour cooling

100g sugar
100g water

Adjust the amount according to how many sorbets you are going to make.
Heat sugar and water in a saucepan over medium-high heat.
Once it has boiled, remove from heat, cool and the refrigerate until use.

apply the basic recipe

green apple
reduce lemon by 5g / add 15g more simple syrup

pear with a hint of rhubarb
450g pear, 50g rhubarb puree

white peach
only 60g simple syrup

add 30g simple syrup

cherry & cranberry
only 80g simple syrup

add 15g simple syrup

Wednesday, August 13, 2014


A wondrous adventure in the beautiful Austrian Alps, the Karwendel Gebirge
Accompanied by good cuisine from Tirol.
Great company.
And for the most part good weather.

Sunday, August 10, 2014

Buttermilk Biscuits.



Classic Buttermilk Biscuits

time 45 minutes preparation, 15 minutes baking
yields around 8 biscuits

150g unsalted butter
200g all-purpose flour, plus a little more for dusting
70g whole wheat flour
1/2 tsp. salt
1 Tbsp. baking powder
1/2 tsp. baking soda
150ml buttermilk plus a little more for brushing

Freeze the butter: 
cut the butter into small chunks and place in the freezer. 
Preheat oven to 200 degrees Celsius. 
Get out equipment and ingredients, leaving the butter in the freezer and the buttermilk in the refrigerator.
Blend the dry ingredients: 
place flour, salt, baking powder and baking soda in the bowl of a food processor fitted with a steel blade. 
Cover and pulse 4 or 5 times to mix. 
Alternatively, whisk in a medium-sized mixing bowl.
Add the butter: 
remove the butter from the freezer and add it to the flour mixture. 
Cover and pulse 6 to 8 times or until the mixture is crumbly and the largest pieces of butter are no bigger than a pea. 
Alternatively, work the butter into the flour with a pastry cutter, a fork, or your finger tips.
Add the buttermilk. Pour in the buttermilk, cover, and pulse 4 or 5 times or until the mixture just comes together. It should not be completely blended but look like gravel. Alternatively, stir until the liquid is just barely incorporated and a rough mass is formed.
Shape the dough: 
sprinkle your counter with a little flour and dump the contents of the food processor out on top. 
Working quickly, gather the shaggy mass together, pressing it lightly to form a rectangle. Cut into 3 even sections and pile each section on top of the other. 
Using the heel of your hand, quickly and firmly press the sections together. 
Repeat once.
Roll and cut the dough: 
roll the dough into a thick rectangle, about 1/2" thick. 
Using a sharp knife, cut the dough into 6 pieces for larger biscuits or 8 pieces for smaller biscuits.
Place the biscuits on an ungreased baking sheet. 
Paint the top of the biscuits with a little buttermilk. 
Bake for 12 minutes or until puffed and golden-brown.
Remove from oven and place on wire rack to cool. 
Serve fresh from the oven, if possible.

Sunday, August 3, 2014

Brown Butter Financiers.


Looks like
nothing special;
turns out,
intense bites
of flavor.

Many layers,
explore the palette.

Nutty butter,
smooth vanilla,
berry gems
nestled within.


Browned-Butter Financiers

time 30 minutes preparation, 20 minutes baking
yields 30 mini-financiers

150g butter (melted and browned)
5 egg whites
100g sugar
100g confectioners sugar
1/2 vanilla bean
1/4 tsp. vanilla extract
50g flour, sifted
80g almonds, ground
1/4 tsp. salt

melt butter in pan, let boil until slightly browned.
set aside and let cool a bit.
beat egg whites until slightly frothy and white. 
do not over beat, or else the financiers won't turn out!
add sugar, scraped vanilla beans and vanilla extract. 
mix until fully incorporated.
add browned butter, sieving it to leave out the burnt parts.
mix in well.
add flour, almonds and salt, mixing in completely.
fill into forms and bake in a 220 degrees celcius preheated oven. after 5 minutes, turn down the heat to 165 degrees. 
bake until slightly browned. 
it took around 10-13 minutes for mine to be done.

Thursday, July 31, 2014

Instagram of the month.

(1) poppyseed red contrasts (2) improvised Hugo - white wine, elderflower syrup and mint - with fresh local strawberries on a balcony in Munich (3) flea market action with some cake (4) fresh raspberries from my garden (4) bbq with lots of snacks, salads and cake (5) antipasti burger at Zoozie'z Wittelsbacherstr. 15, 80469 Munich (6) alpine lake on the way to Tirol in Austria (7) first blueberries from the garden (8) flowers for my grandparents, a summer bouquet (9) German 'Brotzeit' bread time (10) blackberry pie from my Mama (11) fresh produce from my parents garden (12) Walchensee in southern Germany (13) looking off into the Alps from Herzogstand (14) more bbqing! (15) homemade granola with chiaseed pudding, blackberries from the garden and organic milk (16) my last German breakfast with yummy rolls and pretzels (17) and my last bbq (18) flying to Portland! (19) brunch at Harlow with a Outlaw bowl and chia seed pudding (20) view of Portland from Mt. Tabor