Rhubarb-ginger-lemon jam

From a visit to the local library I brought back this intruguing little book about ginger:

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Publisher’s page

The title translates roughtly to “Ginger – health and taste” and is a collection of interesting recipes with ginger, with an informative introduction about the plant, its history, and its many culinary and medical applications. From the many recipes I picked the one for rhubarb jam, that included gelling sugar (that I bought last year but didn’t manage to use), lemon and of course ginger juice. I went grocery shopping and I came back with a kilo of rhubarb, in the form of three huge stalks (really huge! I had never seen such large stalks in Italy!). At home I washed and cut the stalks in small pieces, and removed only the largest fibres. I put the rhubarb pieces in a plastic container, poured the sugar, put a lid on and put everything in the fridge overnight. The day after, the rhubarb had let out a lot of juice. I asked my friend to taste a piece of rhubarb, to know whether to filter the fibrous parts away, but he said they were quite soft, so I blended everything in a purée and transferred it into a pot. I cooked the jam until it started gelling, and then added the juice of a lemon and a lot of ginger juice (it’s sold in small bottles here, and it’s so practical). I stirred the jam and poured it into little jars.

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I’m not that fond of ginger flavour, but my friend is, and this jam has become a fixed part of our breakfast 🙂 It goes especially well on the dark bread that I just baked, and is #59 in my bread count:

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Various updates

Last week has been quite busy, and I didn’t post as often as usual. To summarise a bit, I knitted a colourful hat (Twisp)…

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…then planned the colors and patterns for my next project, a Strange Brew sweater from Tin Can Knits:

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I kept taking pictures of the tree near my bus stop:

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I took the ferry in Köpenick for maybe the last time of the year (well, it depends when the river will freeze):

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I baked bread #44, that looked and tasted great:

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and right now, a batch of apple mini-muffins:

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That’s all for today! I wish you a good start of the week 🙂

From the kitchen: bread #39

Baking updates! Bread #39 followed the same recipe as #38, but I had to be creative with flours, as I discovered after making the Vorteig (pre-dough, with flour, water and yeast, left to rise for a few hours before adding all ingredients) that I had too little wheat flour left. I added Roggen and Dinkel flours, as well as a good amount of durum wheat semolina, and the resulting bread was brown and fluffy, with one of the best crusts ever!

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I had made a few changements in the cooking part, namely baking directly in the casserole dish. The downside is that the upper crust gets crisp and brown, while the lower crust and the sides remain soft – a bit too much. This is because I let the bread rise in the casserole dish, heated the oven, and put the casserole dish in the oven together with the bread, without pre-heating it. It took a while to get to temperature, therefore did not cook the lower part of the bread that much.

I hope you are inspired by my experiments and that you soon will try (or resume) baking too! I’ll be glad to hear back from you, and maybe I can start answering your questions about baking? Let’s try 🙂

Food blogs I follow

I wish to thank the food bloggers that inspire me with their stories, recipes and pictures, I hope you find joy from their posts too. It’s a long post, because I wanted to show a picture from each blog, I hope you enjoy them!

I start with Papaya Pieces: admire her wonderful berry cupcakes…

BBC Food Programme: 28-minute podcasts, funny, interesting, about ingredients or places or people, all around food. There are gems like: The Apple – how British a fruit?

Cookies and Chemistry: I love Cindy’s motivational posts, food photography tips, and life thoughts:

Charismatic Baking: nice balance of recipes and meditations around life!

Der Brotdoc (in German): worth a visit, even only for the pictures:

Cooking without limits: clever food photography tips and wholesome recipes:

The Little Vegan: lots of ideas for vegan versions of common recipes, and many vegan-from-the-start recipes:

frauke’s delicious fritid: mostly dessert recipes, simple and tasty:

My Lighthearted Kitchen: bilingual posts (English and French) about cooking and motivational thoughts:

Ricette Veg: my friend Madi’s food blog, where she posts traditional Italian recipes:

Green Cooking Blog: a 17-year-old foodie shows a great mix of creativity, cooking and photo skills:

Happy food-blogging everyone!

From the kitchen: pumpkin slices and bread

Short post about my recent kitchen activities. Let me start with butternut squash slices:

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It’s a very simple recipe. Slice the squash in slices around half cm thick, sprinkle with salt, chili, nutmeg, thyme, oregano and oil, and bake at 170 degrees for around half an hour, or until the skin starts to wrinkle and the edges start to brown.

It is nice to cook a meal (or part of it) in the oven, because there is some preparation to do, but most of the time you are free from cooking duties, except from monitoring the oven very closely:

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And last, my bread #24, with the best crust so far:

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I baked it in a casserole dish, on top of an upturned casserole dish which stayed in the oven from the start and is therefore already hot. I think I’ll keep this setup, given its great results!