Quince, quince & more quince. Why I have never eaten this fruit? In Peru, we use it as an "Energy Cleaner". We put it somewhere in the room and it turns black when it converts bad energy into good energy. Either way, enough with my Peruvian Juju.
After watching the last Berchtesgadener Milch Video, I decided to make a cake myself using some of their products: Organic butter and Quark (curd). The first thing that got in my head was german cheesecake or crumble pie... so why not mix them both?
For the quince compote:
1 kg of quince
2 cinnamon stick
5 tbsp water
For the filling:
500g Bio-Quark from Berchtesgadener Milch
1 package Vanilla Pudding powder
For the dough:
1 pack Butter of Berchtesgadener Milch
250 g Buckwheat flour
100g ground almonds (if possible roasted)
150g brown sugar
Let´s get Quinced! Wash the quince, cut it roughly. Don't worry about the size of the dices, you can re-cut them after cooked and when they are less hard. Put them in a saucepan with the water, sugar and the cinnamon sticks and cook them for about 25 minutes, let them cool.
Put all the ingredients together for the dough and shape it into a ball. Wrap it in cling film and refrigerate for one hour.
Separate the eggs. Beat the egg whites stiff. Stir the yolks with the sugar until creamy. Add Quark and pudding powder and mix everything together. Incorporate the egg whites. Preheat the oven to 180 degrees. Grease the springform.
Briefly knead 2/3 of the dough press it into the springform pulling up the edge. Spread the quince on top and then add the quark mixture and sprinkle with the rest of the shortcrust pastry as a sprinkle. Then bake the cake for about 55 minutes.
Did I mention this cake is Gluten-Free??? Sprinkle powder sugar and eat it while it is warm. I had some vanilla ice cream with it and I really loved it!
Here is the video I was talking about. I hope you try this at home and don't forget to tell me how was it!
After visiting Bombay Café Bunty's, I couldn't get Indian food out of my head... And as I needed to spoil a big fan of Indian food, I decided to make my very very first curry. Ehmm ok, Asif (from L.A. Poke) told me yesterday that there is no "Curry" in India as we know it in Europe. Let's say I made an Indian Pumpkin and Chickpea Stew :)
It had to be vegetarian and I always find it much difficult to create a recipe if there is no meat or animal broth in it. But to be honest, this was absolutely delicious. Not only because I made it but I still get love declarations directed to the curry instead of me. So let's start the curry-ing around:
Ingredients: (4 people):
1 red onion in halves
2 garlic cloves
Thumb size ginger peeled
3 tbsp neutral oil
1/2 tsp turmeric powder
1 tsp coriander (ground)
1 tsp garam masala
1 tsp cumin (ground)
400 gr Butternut squash, peeled
1 can of chickpeas (drained) 400 gr
1 can coconut cream or milk
1 cup veggie broth
2 full hands of spinach or baby spinach
Let's get started! the main thing to do is make the curry paste. For that, you put the onion, garlic, and ginger into your food processor or blender and add oil to it. Blend it to a paste.
In a dutch oven or cast iron pan, fry the paste for a few minutes. (I diced my pumpkin at that time) add a pinch of salt to it.
Once your onion paste is starting to look light purple and a bit transparent, add all the spices and fry for another minute. Doesn't it look now like those store bought curry pastes?
Add the squash and chickpeas and mix with the spices, then add the coconut milk and broth. Bring to simmer and cook for 30 minutes until the squash softens and the sauce thickens,
Now it's time to add the spinach. Don't worry if it looks like loads of leaves! Just do it! Stir it all until the spinach is droopy!
Now serve with some rice and squeeze some drops of lime to it and sprinkle with some parsley and toasted shaved almonds... ENJOY and let me know if you liked the "Curry".
I am Andrea, or as my friends call me, Jinx. I am a foodie living in Berlin, eating my way through life. Here are my recipes, cooking events, dining experiences and more...