Refreshments take 2

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If you want east, quick cookies, Garibaldi biscuits are a good call. I use Delia's recipe https://www.deliaonline.com/recipes/international/european/british/garibaldi-bis... doubled. You don't really need currants, but if you use larger raisins and fruit, you should chop then first.

It's really a simple pastry recipe. You rub butter into flour, but a fairly small amount, and softened so it's easy. You add liquid, mix, roll out, spread the fruit over half the dough, cover, roll out again. (This is why you want small pieces of fruit.) Cut into bars and bake. The bought ones are good, but mine are better.



Um, well, Delia says to trim the edges and cut them carefully, but I just cut. I alsi skip the egg white and sugar on top. Lazy.

>2 MarthaJeanne: Yes, please!

Ruth, can you remove the pin or move it ti this topic, please?

I harvested some of my Bärlauch (wild garlic) today and used it in bread. Very good (with a slice of brie on top). There is also plain bread, most of it made into hamburger buns for supper.

That's 50g of chopped Bärlauch in about 470 gram dough before baking.

I really ought to bake some cookies, too. Maybe tomorrow.

I'm not sire cardamom with molasses is going to become a favourite taste combination.

https://feelgoodfoodie.net/recipe/cardamom-cookies/#wprm-recipe-container-29105

Now it's back to peeling eggs. The supermarkets are full of them right now, so I started pickled eggs earlier. Now I'm getting ready for an old family favourite: Gratin of Chopped Eggs from the Time Life Eggs and Cheese. With added bacon and sorrel. Apparently I never added this series. The recipe is simple. chopped hard boiled eggs, white sauce enriched with a raw egg, topp with buttered crumbs. Drip olive oil over the top when it comes out of the oven. That last step is what makes this work.

I have three cakes in the oven. Not as bad as it sounds.

A Few days ago the supermarket had rhubarb, so of course I bought some. Then on Friday we were at the farm store in Mannsdorf where I got some ready ground white poppyseed.

I finally settled on a recipe for a Mohnkuchen. One of the problems with the recipe was that it said "Prepare your cake pan." with no mention of size. I prepare both my large and small bundt pans.

Once the batter was ready I filled the smaller pan. Then I chopped the rhubarb, added it to the batter, and filled the larger pan. Oh! Well, I have some nice fresh ginger, which goes well with rhubarb, so I grated a piece into the remaining batter, found another pan, and all three versions are baking.

BTW, there are three kings of poppyseeds grown in Austria. The blue is considered standard, but the grey, which looks and tastes very similar is considered to be higher quality. At least it is specially advertised. The white is much lighter in colour and has a nutty flavour which I just love, when I can get it.

We recently saw an American complaining online about the horrible food in Austria. One of the complaints was about ordering poppyseed noodles, which came with some sort of black powder over them instead of proper poppy seeds. If you eat unground poppyseeds you don't get the full flavour, and your digestive tract can't do much with them. So they are ground before use. It needs to be fairly freshly done. I used to have a special mill for poppyseeds, but gave it to one of my boys when he finally found a source to buy the whole seeds. I've never replaced it. I buy a lot of poppy seed products, and lazily buy the preground if I want to bake myself.

Oh, the noodles - They are usually potato based, The noodles are boiled, then served with melted butter, ground poppyseeds and powdered sugar. Nothing for low carb or low fat diets, but absolutely wonderful.

The two smaller pans are out now. Ikm giving the larger one a few more minutes.

Jerry managed to get them to release. He also took the picture for me. My blood pressure is at 89/59, so I'm not quite functional.

Well, something isn't working.
ETA Works today. Still don't understand why I couldn't do it yesterday.

The rhubarb crisp I made didn't do its job, so I bought more at the supermarket. My guglhupf book has a rhubarb recipe, so that's what's in the oven now. Biggest change is that I mixed the rhubarb into the cheesecake filling instead of layering cake, rhubarb, cheesecake, rhubarb, cake. This may make the filling too soft.

It worked. It also tastes good.

>10 MarthaJeanne: Yes, please! I’ll take a chunk of that.

Currently on offer are

a very good fruit bread including fresh blueberries and apricots. The dough is about half sprouted spelt.

Rhubarb-berry pan dowdy flavoured with elderflower syrup. This used up the blueberries and the raspberries.

Or there is also some sage-onion bread, also with the sprouted spelt. This went well both with a fried egg and with sage derby cheese.