Pancakes mit Eierweinbrand

Von Spitz auf Facebook:

1 Häferl Mehl
1 TL Backpulver
eine Prise Salz
etwas Zimt
1 Ei
1/2 Häferl Spitz Eierweinbrand
1/2 Häferl Milch
2 EL Öl

Einfach die Zutaten zu einem Teig verrühren und rausbraten.

Frigga

Zur Zubereitung wird gewürfelter Speck ohne Butter glasig angebraten, dann gewürfelter Hartkäse, zum Beispiel Bergkäse oder Emmentaler, dazugegeben und schließlich, wenn er zerlaufen ist, Eier darübergeschlagen und stocken gelassen.

Frigga wird entweder auf Polenta serviert oder direkt aus der Gusseisenpfanne mit Brot gegessen.

Polenta für 4 Personen:

Zunächst in einem Topf 600 ml Salzwasser zum Kochen bringen, Butter und Salz darin auflösen und 300 g Maisgrieß strahlförmig einrieseln lassen. Hitze reduzieren und weiterköcheln lassen, bis alle Flüssigkeit aufgesogen ist. Dann den Topf ins auf 150 °C vorgeheizte Backrohr stellen, zudecken und etwa 10 bis 15 Minuten ziehen lassen. Dazwischen die Masse mehrmals mit einer Gabel auflockern und wenden.

Viking Bread

How To Make a Soul Cake for Samhain

by Patti Wigington
Updated August 31, 2016

Soul cakes were traditionally baked as a gift for the spirits of the dead. In many European countries, the idea of "Souling" became an acceptable alternative for Christians. The cakes took many different names and shapes -- in some areas, they were simple shortbread, and in others they were baked as fruit-filled tarts. Still other regions made them of rice flour. Generally, a soul cake was made with whatever grain the community had available.

You can make your own with one of these four simple recipes for your Samhain celebrations.

PIE CRUST SOUL CAKES

You'll need:

• A refrigerated roll-out pie crust
• 2 Tbs. melted butter
• 1 C mixed dried fruit
• 2 Tbs honey

Roll out the pie crust and cut it into circles. Use the circles to line a tin of muffin cups. Mix the butter, fruit and honey together. Scoop the fruit mixture into the pastry shells, and then bake for 15 minutes at 375 degrees (190 C). Allow to cool for about ten minutes before eating.

QUICKIE SHORTBREAD SOUL CAKES

You'll need:

• 1 stick (115 g) of butter, softened
• 4 Tbs (50 g) sugar
• 1 1/2 C flour

Cream together the butter and sugar. Use a flour sifter to add the flour to the bowl, and mix until it's smooth. Divide the dough into two parts, and shape each half into a flat circle about half an inch (1,3 cm) thick. Put them on an ungreased baking sheet (baking stones are really nice for this) and poke lines with the tines of a fork, making eight separate wedges in each cake.

Bake for 25 minutes or until light brown at 350 degrees (177 C).

(Note by the Blogger: I tried 1.5 C flour and it didn't work out. The though crumbled and wasn't smooth at all, so I figured, I try it a second time and just put in flour until the dough is smooth and it worked out fine ^_^)

BUTTERY SOUL CAKES

You'll need:

• Two sticks (230 g) butter, softened
• 3 1/2 C flour, sifted
• 1 C sugar
• 1/2 tsp. nutmeg & saffron
• 1 tsp each cinnamon & allspice
• 2 eggs
• 2 tsp malt vinegar
• Powdered sugar

Cut the butter into the flour with a large fork. Mix in the sugar, nutmeg, saffron, cinnamon and allspice.

Lightly beat eggs, and add to flour mixture. Add malt vinegar. Mix until you have a stiff dough. Knead for a while, then roll out until 1/4" thick. Use a floured glass to cut out 3" circles. Place on greased baking sheet and bake 25 minutes at 350 degrees (177 C). Sprinkle with powdered sugar while the cakes are still warm.

IRISH CAKES

If you're a fan of Irish cooking, the folks at Food.com have a neat story about the history of soul cakes: "Soul cakes were the original trick-or-treat goody. Irish peasants would go door-to door on All Hallows Eve begging homeowners for food to celebrate the occasion. Soul cakes were given to them. This ensured the homeowner would be free from a curse or prank; instead, the receivers would offer prayers for them that would help them get into heaven."

You'll need:

• 4 C flour
• 1 pkt active dry yeast
• 1 C milk
• 2 Tbs butter
• 1/2 tsp each cinnamon & salt
• 3/4 C sugar
• 1/2 C lemon zest
• 1 1/4 C golden raisins

Cream yeast with 1 tsp sugar & 1 tsp milk, let it get frothy. Blend flour, spices, & salt together, then cut in butter. Add the rest of the sugar to the flour mix and blend. Add milk & beaten egg onto the yeast mixture; combine with flour mixture. Beat until stiff.

Fold in raisins and zest, cover with a damp cloth and let rise.

Divide in two, place each half in greased 7" round pan. Cover, let rise again for 30 minutes. Bake 1 hour at 400 degrees (204 C).

(This wonderful article is from thoughtco.com)

Wiener Schnitzel

Caramel Apple Spritzers

Angeschnittene Zwiebeln lagern

Oftmals braucht man beim Kochen keine ganze Zwiebel – damit das, was von der Knolle übrig bleibt, nicht austrocknet und wiederverwendet werden kann, gibt es einen ganz einfachen Trick: Einfach die Zwiebel mit der Schnittfläche nach unten in Tafelsalz tauchen.

Die feine Salzschicht hindert die Flüssigkeit am Austreten und hält die Knolle frisch und knackig.

Wenn man die Zwiebel dann weiterverarbeitet, muss man das Salz übrigens nicht einmal abwaschen.

(meinheimvorteil.at)