Saisonal bedingter Wohnungsschmuck

Ich bin ein Mensch der jährlich zum Ende der Fastenzeit hin mit viel Elan, wenig Geduld und noch weniger Geschick loszieht um Ostereier zu bemalen.
Ich bin auch ein Mensch der seit über einem Jahr keine Eier mehr kauft und versucht so wenig wie möglich mit den runden Dingern zu tun haben.
Fällt euch was auf? Saisonal bedingter Wohnungsschmuck weiterlesen

Weihnachtskuchen 2012 – eine Bildergeschichte

Ich hab euch ja  hier schon von meinen (zeit)aufwändigen Vorbereitungen für den 2012er Weihnachtskuchen erzählt.

Nun also der Rest des Dramas:

Nachdem besagte Trockenfrüchtemischung nun schon seit ein paar Monaten meinen Käse einschüchtert, habe ich mich ihm kurz vor Weihnachten erbarmt und die Gläser endlich aus dem Kühlschrank ausgezogen.

Und da ich das Rezept grad nicht zur Hand habe, hier eine kleine Bildergeschichte:

Weihnachtskuchen
Butter und Zucker
Weihnachtskuchen
Die „Eier“ kommen hinzu

Das Rezept verlangt nach 9 (!) Eiern.

Ich habe

  • 2 Eier weggelassen,
  • 3 Eier durch Lein-Eier, und
  • 4 Eier durch Apfelmus und etwas Natron ersetzt.
Weihnachtskuchen
Rübensirup
Weihnachtskuchen
Der fertige Teig.
Trockenfrüchtemischung
Die Trockenfrüchtemischung für den Weihnachtskuchen
Weihnachtskuchen
Die Trockenfrüchtemischung stößt dazu.
Weihnachtskuchen
Der fertige Teig.

Irgendwann zwischen dem Anfang und Jetzt muss auch noch Mehl dazugekommen sein.

Weihnachtskuchen
Der Teig mit der empfohlenen Backform

Auf dem Bild ist es nicht recht zu erkennen, aber der Teig passt NIE IM LEBEN in diese Backform (die eh schon größer ist als im Buch angegeben)

Weihnachtskuchen
Der Teig mit der alternativen Backform. (3cm breiter)

Die alternative Form ist auch eher ne Notlösung, wie ihr hier sehen könnt:

Weihnachtskuchen
Teig in der Form.
Weihnachtskuchen
Explosion nach einer Stunde im Ofen.

Nach einer Stunde (von Dreien) im Ofen: der Teig explodiert!

Weihnachtskuchen
Noch mehr Explosion.
Weihnachtskuchen
Umwallungskrater

Nach besagten drei Stunden:

Processed by: Helicon Filter; KONICA MINOLTA DIGITAL CAMERA

Weihnachtskuchen
ohne Worte
Weihnachtskuchen
Das fertige Monster – sieht gar nicht mehr so schlimm aus.

Sieht gar nicht mehr so schlimm aus!

Weihnachtskuchen
Fertig, mit Deko

Vor allem wenn noch ein bischen Deko dazukommt!

Nachdem wir ihn angeschnitten hatten, kam schnell die Erkenntnis dass dieser Kuchen tatsächlich ein Monster ist.

Kein Kuchen, sondern eine KUCHEN!

Durch die Eialternativen ist er sehr saftig geworden, außerdem sehr massiv und extrem süß.  Nach ein paar Bissen bin ich satt, nach ein paar Bissen mehr ist mir schlecht und ein ganzes Stück schaffe ich nur an einem guten Tag!

Aber sehr lecker, und definitiv ein Erlebnis.

Habt ihr auch schon mal solche Monster gebacken? Bei denen mal Anlauf nehmen muss um sie zu essen?

Mal schauen was ich nächstes Weihnachten backe … ist ja nicht mehr so lange hin

The truth shall make ye fret

In my experience this sentence is all too true.

Example?

About a year and a half ago I started listening to the Vegan.ch-podcast. Mostly because I like listening to people speaking swiss-german dialect, but also because I was genuinely interested.

So I listened to a few episodes. And a few more …
And I read some more …

End of story: No more eggs for me. (I’m not consequent, I’m still eating cake and biscuits at other peoples homes, and I’m still baking with eggs from my mothers neighbour.)
But I don’t buy any eggs don’t cook them.

It’s really no big deal.
The only problems I’m having are with bread dumplings (not my everyday dish), spätzle (same here), pfannkuchen (the indians manage it egg-free, so I will too) and – above all – a variety of cakes.

There are all sorts of egg substitutes, apple puree, soy flour, bananas, baking pouder, you can get the whole list here (you have to scroll down a bit, also it’s in german).

I spend the year testing some of them and mostly found them wanting.

One of the freakier methods – and the only one really working for me – is the use of flax flour.

Because it tends to turn rancid I keep it in a glass in the fridge.

To substitute one egg you need about one teaspoon flax meal.
Here I’m making three ‚eggs‘.

You blend the meal with a litte water, making a thick paste.
Adding more water ( about three teaspoons per egg) you can either mix it by hand or use a blender.
The mixture thickens very quickly, becomming very gooey – just like real eggs are.
Did you notice that there is some sort of internal cohesion to beaten eggs? Like they tend to slip out of a bowl in one go? Or that it’s virtually imposible to seperate one teaspoon of egg from the rest of it?
Same here!

You just don’t see it in the picture.

Now I just have to put it in the freezer for about a quarter of an hour and then: let there be cake!

And in case you’re wondering why I go through all this trouble,
the boys from vegan.ch are happy to tell you.
Just click here

Lapptoppen: A guestarticle by my boyfriend

More often than not, dropping electronic devices is a bad idea.
Fortunately, my Dear got of comparatively easy and did only break the power socket on the back of her laptop.
compared to all the other highly breakable components in there (hard drive, display, cooling pipes etc.) this is one of the more repairable problems.
So, let’s roll, this should be easy. One just opens the case and repairs the broken part. Haven’t touched the soldering iron in a while anyway, could even be fun. – Oh ok, opening a laptop is not quite as simple? No matter. One just removes all the little screws, then one opens the c…. oh ok, turns out there are n+1 little screws (n being the number of screws you’ve found so far) holding the case together. Then one removes another m*2(n’+1)+n“ screws (m being the number of removable casing panels which are held on by an even number of n‘ screws and hide n“ more srews. n‘, and n“analogous to n) aaaaand generally fiddles and jiggles for an hour or so, memorising cable routings and building a little forest of screws and heaping piles of components until one can finally see the dc jack.
I wonder – do all laptops have fractal insides?
Oh, so the dc jack is completely buggered and needs to be replaced? no problem. Ah, so it turns out all ones electronic supplies got misplaced by 180km while moving flats? no problem. Let’s make yet another foray into the realm of makeshift repairs and hackjobs under it’s supreme ruler Angus MacGyver I. (don’t forget to pick up your ballpen and chewing gum at the tourist office)!
Fortunately, at this point my brain started routing in emergency supplies of common sense before I started joyously ripping apart innocent household electronics and stationery supplies for spare parts…
Turns out the broken socket is a pretty common part used in dozens of laptops and you can buy it on ebay. admittedly this is a boring solution, but at least the guy selling these parts is from the netherlands so his username sounds appropriate for the whole enterprise (see above).

Sitting happily in the fridge looming over the cheese

I want to introduce to you a new project of mine.
It’s got nothing to do with painting or colours … but a lot of creativity will be involved – and a lot of sugar too.

Those of you who have known me for a few years may have noticed my

  • love of baking experiments
  • fascination for traditional christmas cakes overflowing with dried fruit
  • forays into a vegan lifestyle

If you combine all of these aspects you create a critical mass which you can trigger by throwing a baking book into it.

In this case was Cakes from around the World by Julie Duff which did the trick.

I found a recipe for a ‚Caribbean Rum Fruit Cake‘ calling for
450g currants
450g raisins and
250g sultanas among various other dries fruits, spirits – and 9 eggs.

I’ll be trying to substitute the eggs with … something (I’m thinking apple pulp or pumpkin, but I’m not really sure … ).

If you have any experiences in this area and/or can recommend any books/webpages/communities – please let me know. I will happily read/listen to anything you may suggest

For the cake – which will be readdy on christmas day – you do a fruit mix which will quite happily sit in the fridge for 2 or 3 month
needing only the occational stir.

This is what it looks by now:

cake

I’m sure it’s planing to take over the fridge.

.:.

On a personal note:
I started this blog with the intention to keep it strictly to my paintings (wall, paper and otherwise).
But my interests are so widly spread, my inspiration so diverse and there are so many other things – besides painting – which I want to tell you, which I think might interest you …

What I don’t want to do is a look-what-happend-to-me-today – diary, I just want to tell things someone might benefit from.

Any thoughts? Please tell me.

.:.

On another personal note:
I hate to post so irregular. I was planing to post every few days, but – the bit BUT – It’s just not working. I just don’t find the time, the means, the content … so please forgive me if there are times when you have to wait for me to say something.
It’s just like in real life.

last weekend

I spent last weekend meeting up with some dear friends, playing frisbee, eating cake and sitting around a campfire doing some sort of a spontaneous coalbiting.

It was really great! We sat ’till late at night, reading our favorite stories to another, listening to poetry and song (me, I don’t sing).
And all of it with a minimal amount of planing involved. We just did it .

Thank you guys, you are so great!
And since we did’t take any pictures – here’s one of a previous one.

Here’s the recipe for the pumpkin soup (should have read it to you):

You buy one small pumpkin. You need 700g of pumpkin flesh, so it’s best to buy one that weighs about 1kg.
Chop the pumpkin into medium cubes of approximately 2cm.

Also chop one onion into smal cubes and hackle three cloves of garlic and 3cm (or more) of ginger.

Fry the onion lightly using some olive oil.
Add garlic and ginger and fry for about one minute.
Now comes the pumpkin cubes which are fried for five minutes.
After that you add 1 teaspoon (or more) of ground cumin and stir-fry for one minute.

Then you add 1 tin of coconut milk and 700ml of vegetable broth and let everything cook for abour 15-20 min. or until the pumpkin is tender.
Let it cool a bit and then blend it.
You may add some more salt. But then again, you may not.

On a side note:
I started collecting walnut shells (the green ones) for brown pigment.

Good news everyone!

As of now I’m moving my gardening articles to Experiment Selbstversorgung.

Michael and Lisa have invited me I’ve invited myself to write non-regular guest posts about my experiences on urban gardening on their blog.
I’m looking forward to contributing to this extraordinary project.

My first post may sound familiar (I’m doing some recycling) – it also may sound german, do not be alarmed …