Maybe, just maybe, I shouldn't have read that stuff about procrasti-baking.

Though usually, I don't procrasti-bake, I procrasti-cook - doing something vaguely lunch-related which takes a longer time than I should actually use for cooking. At least for everyday normal lunch cooking. Sometimes, though, both things coincide. Like for this:



It's a Strudel, but not a classic one with Strudelteig, but with yeast dough. This special kind of dough contains boiled mashed potatoes, so it's not a normal one either. The recipe I found was for an apple filling, but I decided to make a version with a savoury filling:



That's minced meat, onion, pumpkin, and some olives, seasoned with rosemary, sage, thyme, and oregano. And though I botched and added too little salt to the dough, and though the filling was a little too sparse, the dough itself? It is awesome.

The mashed potatoes turn the thing into a wonderful silky-smooth something. Rolled out thinly, and then left to rise again for a sufficient amount of time (I think it needed a good hour or so), it bakes into a wonderfully fluffy thing. I will definitely make this again!

And in case you want to try it, too, here's the recipe for the dough (for the Germans, here's the original recipe on Chefkoch):

350 g flour
20 g yeast
60 ml milk (lukewarm)
250 g potatoes
2 medium eggs (I used 2 large eggs for double the amount of dough)
75 g butter

for the sweet variation: about 50 g sugar and 8 g vanilla sugar plus a pinch of salt; for the savoury version: salt to taste

Boil the potatoes and press them to mash while still hot (you can do that the day before).
Put the flour in a bowl and make a little hollow in the middle; crumble the yeast in there, add the milk and about a teaspoon of sugar, stir in some of the flour to make a (still liquid) dough and let it rise.

Melt the butter and let it cool down again. Add mashed potatoes, molten butter, salt, sugar for the sweet version and knead into a smooth dough.

Roll the dough out thinly (I use a large floured teatowel for this, which is also helpful in rolling up the thing and transferring it to the baking sheet) and spread with filling of your choice. A thin spread of jam will do a very nice job; you can of course turn this into a classic Apfelstrudel by adding apples, or fill it with some Quark concoction.

Roll your filled dough up and let it sit in a warm place to rise for at least half an hour. Bake at 180°C (fan oven) for 35-40 minutes. Enjoy (possibly with the addition of some vanilla sauce, or custard, or a bechamel sauce for a savoury version).

I like it best when hot, and it will heat up very nicely again in the microwave.

It's the time of year that the oven sees lots of action - this year, it's extra exciting as the new oven seems to have quite different ideas about temperatures than the old one had. Things turn out slightly... differently than I'm used to, with baking times for the cookies being significantly longer now. Seems like the old one tended to run a bit hot in the temperature range that is needed for cookies!

So, anyway, for your delight this year: Spitzbuben. These are a rather new addition to our assortment of Weihnachtsplätzchen, though they are a firm staple in German Xmas baking traditions, more or less all over Germany, though they do come under different names. Apart from Spitzbuben (which would be rascals or rogues), they can be called Linzer Augen, Linzer Plätzchen, or Hildabrötchen (literally: Hilda bread rolls). In the town where I grew up, something similar, only larger than a Plätzchen, was sold in the bakery close to my school under the moniker "Pfauenauge" (peacock's eye, the one on the tail feather). Why those names? I have no clue at all. I can tell you, though, that these things are... delicious.

It's a pastry dough, stuck together with red currant jelly, and traditionally  their shape is small and round with a peep-hole in the top layer, so you can see the jelly. Like this, for instance:



You might notice that there is both red and yellow stuff filling these. The yellow is apricot jam, because I happen to like that a lot as well.

So here you go, the recipe:

200 g butter
200 g flour
100 g powdered sugar
100 g almonds, peeled and ground fine
2 egg yolks
1 tsp vanilla sugar

Beat the soft butter together with the sugar until fluffy, then beat in egg yolks. Mix in the remaining ingredients; the resulting dough is very soft and sticky and will need cooling for minimum of one hour.

Roll the dough to a thickness of about 2 mm, and cut out cookies. If you want to do the traditional German thing, they are circles, half of them with a hole in the middle (here you can get special cookie cutters with integrated hole-cutting-thing and even with a stamper to throw out the cookie, and of course with different shapes for the holes).

Bake in a fan oven for about 8-10 min at 160°C. After the cookies have cooled, spread jam on the complete circles and cover with the circles with a hole. The traditional stuff for this is, as stated above, red currant jelly (not jam!).

Makes about 70 cookies, so it's enough to try out both kinds of filling!

The other seasonal recipes that I blogged in the past are:

• Linzer Plätzchen
• Lemon Lozenges
• Chocolate-Coffee-Nut Spheroids
• Schokogongs (Chocolate THINGS) and how to make the praliné for filling them
• Marzipan-stuffed dates
• Gingerbread, without flour (Nuremberg type)
• Basic cookie dough (or five types of cookies from one batch of dough)
• Vanillekipferl (vanilla crescents)

A friend is pondering making tiles for gingerbread houses - so I think a recipe is in order. This is a classical one for gingerbread houses, based on flour (as opposed to Elisenlebkuchen, which are based on nuts and contain little or no flour at all).

But if you are going to build things with it, Elisenlebkuchen are not the best suited... so here you go, a flour-based recipe for Lebkuchenteig. (In contrast to the other recipes I'm posting on this blog, I have not made this myself. I have baked similar gingerbread for houses some years ago, though, and they are all pretty similar, and - if you use butter and nice honey and a good spice mix, all delicious.)

400 g honey
150 g butter
200 g sugar
2 eggs
10 g gingerbread spice mix (vary to taste)
1 pinch salt
800 g flour
4 level teaspoons baking powder
20 g cocoa

Melt honey and butter in a pot, add sugar and stir until sugar has dissolved. Set to cool, then stir eggs and spices into the mass. Mix flour, baking powder and cocoa powder and mix into the honey mass, first with a spoon, then knead the rest of the dry ingredients in. Let the dough sit for about one hour.

On a floured work surface, roll dough into a sheet of about 1 cm thickness. Cut into desired shapes for the house (or use cookie cutters to cut out cookies).

Bake for 10-15 minutes at 175°C. Let the pieces cool completely before gluing them into the house; best to let them sit over night and glue them the next day.

(Translated from a Chefkoch.de recipe)

I'm back from my breather, and it was a wonderful time - there was holiday knitting, and there was bouldering, and some quality shopping for things I cannot get here, and there were walks in sunny weather and a bit of mudlarking and there was cake.

Lots of cake.

[caption id="attachment_4080" align="alignnone" width="446"] That, by the way, is the Afternoon Tea for two people in the Salvation Army Café near St Paul's. Which was delicious.


Somehow, British cake is considerably different from German cake, and somehow I have not yet managed to copy it. I probably have not tried hard enough (read: properly, using a recipe from Britain and actually sticking to what it says) - but when we are across the Channel, I end up eating lots of cake and really enjoying it, and scones with clotted cream as well.

So there was cake, and scones, and more cake. Too much for my own good, probaby... but I regret nothing.

There was also a streak of luck in timing, and we got to see the first female Doctor Who right when it was aired in Britain, which was totally awesome (and of course accompanied by a nice cup of tea). It's probably a good thing we only discovered quite late that we could watch older episodes of Dr Who in our apartment, or there might have been some binge-watching to the detriment of sleeptime (which was very, very much needed).

What there was not, though, were those lovely German Heinzelmännchen who take care of all the work back home while one is away, so on the list of "urgent things to do", getting emails and shop orders on their way was right up there on top with "go grocery shopping or starve".

Now there's some Textile Forum stuff to be taken care of, and Google has let me know that there seem to be some issues with the mobile version of my webpage. So if you've been trying to read stuff on the blog with your mobile implement and have gotten a load of 404 errors - I'm sorry about that, I am now aware of it, and I am trying to fix it. (If you should run into any errors, or have any other issues with these pages, please don't hesitate to tell me. It's amazing how many things can remain undetected even if you try from time to time to make sure everything is working alright - so I always appreciate getting a hint if something is not!)

One of the last old forests in Europe, the Hambacher Forst, is currently in danger of being razed.

The Hambacher Forst is about 12 000 years old. Yes, twelve fucking thousand. Its earliest mention in written sources is in a document by Otto II, Emperor, dated 973. The oldest trees currently standing there are 350 years old, and more than one hundred fourty highly endangered species live in that forest. You can read more about the forest on Wikipedia.

Now, if you are wondering why something like this is going to be felled... because RWE is of the opinion that the thing that we all need much more than a historic forest and really important habitat for endangered species of plants and animals is... brown coal. Yes. Brown coal. That dirtiest, most stupid source of energy that you can use these days.

Currently, the federal government of the substate of Germany the forest is in uses the police to clear the forest of activists, who are protesting against the raze. RWE plans to fell trees starting on October 1. The protests of countless people who want the forest to stay remain unheeded.

Yet.

There's still hope, and I hope that you are willing to help! Maybe, together, we can save the forest.

So what can you do?

Sign the petition on Change.org.
Send a letter protesting the forest raze via the BUND website.
Visit the Facebook page of the local government and leave a message there telling them you cannot believe they are doing such a thing.
Send a tweet to @ArminLaschet and/or @inascharrenbach with the same message. It need not be long. It need not be elaborate - it just needs to be another voice, and another, and another. (You can use the hashtag #hambibleibt if you like.)

And, of course, spread the word so others join in as well.

I'm here. I'm hoping. Please help.

There's a few things I love, but am not really good at. One of them? Pancakes.

I like pancakes. I like them a lot. My gran always made them in her old, enameled pans, and they always turned out perfectly, not a single scrambled one. Me? Well. Mine had a tendency to stick to the bottom of the pan, getting all scrambled and ugly in the process - and driving me near crazy.

But I think now I've cracked the secret of baking pancakes... which is:

Turn the heat on high enough. (On our stove, that means 6 out of 9 in the setting. 5 is right out. Yes, really, the one works, the other... doesn't. I have not tried 7, but it might result in too-dark undersides of the pancake.) Have a bit of fat in the pan, though it's not necessary to have the whole pancake-thing swim in it. Make the batter rather liquid, and don't pour too much at once. And then be patient for long enough.

The batter goes into the heated pan, and then I tilt the pan so there's no heap in the middle, but the thing gets a more or less even thickness. And then the next bit of the secret is to wait long enough for the top to solidify slightly and for the bottom to become done and slightly crusty - then it will become unstuck all by itself. All that remains to do is gently unstick the edges all around, then flip it to give it a little bit of quality baking time on the other side.

I finally figured this out, and I'm really happy about it. Proper pancakes! No more impromptu pan cleaning while making food! No half-done scrambled thingies! (Well, they still were nice to eat, but not, you know, pancakes.) So... achievement unlocked. Now I can go to the next stage: find the perfect recipe...

It's time again to clear out some of the tabs that have accumulated. (Especially since I am trying to clear them all, eventually, as I'm going to switch over to another browser. Firefox is just not what it used to be; I've had nasty issues with typing lags and other long load-times and lags, and it's getting on my nerves. So currently being tested: Opera. Any browser advice is taken gladly.)

There's been a new study on alcohol consumption, and it looks like there are no health benefits that outweigh the potential downsides after all. I really liked the note of caution at the end of the text, though - where a Professor for the Public Understanding of Risk (I wasn't aware this subject even existed!) very rightly states that there is also no safe level of living, but nobody would recommend abstention. After all, getting a fix in some way or other is a very human (and a very ancient) thing...

Speaking of ancient, if you like bananas, you might be interested in this history of the domesticated banana on Sapiens.

Let's stay with the topic of domestication - honey bees are endangered, among other things, by the varroa mite. Torben Schiffer wrote an interesting article (German and English) about this problem, stating that quite a bit of it is home-made and due to the methods of modern bee-keeping.

An article at Quartz makes a case for puns as the most elevated display of wit. Much to my delight, as I'm a total sucker for puns - the more groan-worthy, the better.

And to round things off, something from Australia in an article in German: Researchers have found out that cotton can be recycled (or upcycled) into a replacement for human cartilage.