Canned Summer or Post aus meiner Küche {PAMK}

Hey Lovelies,

its my third time I am part of the mail from my kitchen (Post aus meiner Küche) happening. This time the topic was “Sommer im Glas” meaning “Summer in a glass”.

Of course it would have been easy to brew up some fancy jam (and I do have a few recipes) but I felt like everyone would be doing that. Then the next idea crossing my mind was chutneys. Weeeelll, while I love the possible combinations I have never understood for what I would use them. So no.

Post aus meiner Küche by craftaliciousme

Then I remembered some hot days in Israel. During the 90’s I had the chance to visit that country three times. But all the wonderful sights, country and history is nothing worth if the food wasn’t lovable too.

We did a lot of picnics when being out with my family and the easiest thing was to go the open air markets or the super markets and grab some hummus, this jar of white cheese and a stack of pieta bread. We all loved loved loved the white cheese called Labané! It had a sour fresh taste to it and was something we’ve never had. We fell in love.

And our mission began – to figure out what that was and how to get/make it at home. One day on my last trips I walked down a spice market and came by a big sack of spice called Labané. So that was this secret ingredient? A blend of spices! I bought a lot. Hauled it back to Germany and my mom started experimenting. Here is the recipe for you.

Homemade Labané

♥ 1 kg yoghurt, 10% fat
♥ juice and grated skin of a lemon
♥ 2 tsp olive oil + lots to cover
♥ 2 tsp salt
♥ 2 tsp Labané spice aka zataar (alternativly mint, thyme)
I have seen this spice at the market at Maybachufer in Berlin but you might find it in oriantal delis and stores.

homemade labané with pita bread

  1. Mix the yoghurt together with the rest of the ingredients (except the oil to cover).
  2. Line a large bowl with a double layer of sterilized muslin, leaving plenty of material overlapping the sides. Pour in the yoghurt mixture.
  3. Tie the ends of the muslin together. You could hang it up over the bowl. I usually put the muslin in a sieve and have that sit in a bowl. Much easier to handle. Leave to drain, in a cool place such as a larder or an unheated room (6-8°C) for 2-3 days in winter or 2 days in summer. I usually stick it in the fridge.
  4. Shape the resulting cheese into small, 2 1/2cm balls and arrange in a wide mouthed, sterile glass jar. Cover with oil, making sure that there are no air pockets and the cheese is completely covered with oil. The cheese is ready for immediate use and will keep for up to 6 months in a dark cool place. Refrigerate after opening.

homemade labane

And as I have mentioned we also had hummus I figured why not make some homemade Hummus for missgliss my PAMK partner.

Homemade Hummus

♥ 50g chickpeas
♥ 3 tbsp Tahin (sesame paste)
♥ 1 clove of garlic
♥ 50 ml olive oil
♥ juice of half a lemon
♥ 1 bunch of parsley
♥ salt & pepper

homemade hummus with pita bread

  1. Soak the chickpeas over night.
  2. Cook chickpeas in lots of water for 2 hours.
  3. Combine all ingredients (save half the parsley) and put in a food processor.
  4. If mixture is too dense you could add a bit of water. Mix until you have a creamy mixture.

And then you need some pita bread to eat all the yumminess, right?

Homemade Pita Bread

♥ 1 cup warm water
♥ 1 packet dry yeast
♥ 1 tbsp olive oil
♥ 2 tsp salt
♥ 3 cups flour (I used 1 cup of wholemeal flour and 2 cups of all purpose flour)

homemade pita bread

  1. Put the warm water in the bowl of a stand mixer and sprinkle in the yeast. Let it sit for 5 minutes.
  2. Mix in the oil and salt, and then blend in the flour. Knead for 5 minutes until the dough is soft and elastic.
  3. Let rise in a warm spot for an hour, it will double in bulk.
  4. Put the dough out onto a floured surface. Form your pita breads. I formed a round ball, that way it is easier to roll out evenly.
  5. Roll out one of the pieces of the dough into similar sizes and put on a baking tray. Cover the breads with the kitchen towel loosely and let them rest at room temperature for 10 minutes.
  6. Preheat oven to 250°C.
  7. Bake the breads for approx. 7-9 minutes.

And of course I was lucky enough to get a little something too. Claudia aka miss glass sent me this lovely smelling breakfast kit with coffee and pineapple-mango-coconut jam.

post aus meiner küche missgliss

So here you have it. My canned summer in a glass jar. Let me know if you try one of my recipes.

Happy summer,


Cooking for Two – Book review

Hey everyone,

I have sometimes actually always a hard time cooking for two.

I come from a family of five. So does Mr. ♥. One pack of spaghetti or a whole net of potatoes was quite common. Unfortunately that is how I’m still measuring to the day. I also tend to cook in big pots enhancing the problem of “it doesn’t look enough”.

So when the Landwirtschaftsverlag ask me if I would like a copy of their new book “Rezepte für Zwei” I couldn’t yell yes fast enough.

Rezepte für Zwei

I like that the book is structured in times of the day you can eat: mornings, lunch and evenings and then there are four chapters for specially occasions: desserts, dinner, snack and outdoors.

bread out of pan

When going through the book I always had this romantic picture of a summer picnic in mind. That is maybe why the bread recipes have spoken to me the most. I tried something I’ve never done before:

Bread out of the pan – Pfannenbrot

you need:

20 g yeast (fresh)
1 tsp honey
220 ml lukewarm water
150 g flour
120 g spelt flour
1 tsp salt
shortening or oil for baking

Pfannenbrot and butter

and that is how it’s done:

Put yeast in a glass and add honey. Let sit for 2 minutes. Now add 110 ml of the lukewarm water and stir until dissolved.

Mix flour and salz in a bowl. Add yeast mixture and rest of the water. Mix well until you have a pasty consistency. If necessary add more water. Let rise for 30 minutes while covered.

Heat a pan, add shortening or butter and let melt. Turn down heat and add dough. Push gently down so it is flat. Let bake for 10-15 minutes on lowest heat while covering up with a lid. Then turn dough and bake another 10 minutes.

Let cool a bit before serving.

Lemon Butter

you need:

2 lemons (organic, unattended)
1-2 tsp brown sugar
1-2 twigs of tarragon
125 g butter (room temperature)
1 pinch of salt

Lemon Butter

how you do it:

Wash lemons and dry. Grate lemon skin of one lemon. Squeeze both lemons. Add lemon juice and lemon zest into pan. Add sugar. Let boil and then reduce heat to low temperature. Let simmer until 1/3 of mixture remains. Let cool.

Wash tarragon and hack finely. Whip butter and herb. Add lemon concentrate. Add salt to taste. Let sit 1 hour in refrigerator before serving.

I served mine with spinach salmon salad and it was really tasty.

Pfannenbrot und ButterRezepte für Zwei is a fun book with lots of recipes – traditional dishes with a new interpretation or classics from other countries. The only thing I wished for was nutrition infos.

I think it would make perfect Valentines Day gift. Isn’t cooking together one of the most romantic things to do together?!

And I also think this book might be my go to present for every one moving together for the first time. Maybe even with a Pfannenbrot and some butter.

And because I just made myself a yummy flat bread sandwich and will really enjoy it, it’s going to Wednesday Favorites over at Frollein Pfau’s.

Happy Wednesday,


PS: I received a copy of the book from Landwirtschaftsverlag to review. I choose the recipes myself and my opinion is my very own. Thank you for letting me have a copy.

Schwelgen in Erinnerungen {creamy Apple French Toast}

Guten Morgen und ich wünsche euch einen fröhlichen und sonnigen Sonntag.

Es gibt so Tage an denen ich in Gedanken an meine Zeit in den USA denke. Und meistens träum ich dann vom Essen… Als ich damals vor fast 14 Jahren vor langer Zeit dort ankam, hatte ich jedoch Mühe mit der Frühstückskultur. So ein ordentliches Brötchen habe ich sehr vermisst. French Toast (oder wie ich später lernte in Deutschland Armer Ritter) oder Porridge oder Pancakes – irgendwie nach dem 3 mal laaaangweilig. Und überall kam da Ahornsirup drauf den ich nun mal gar nicht mochte. Ich habe das dann mit Apfelmus substituiert und musste mir irgendwann meine eigene Ration kaufen…

Tja und heute sind das genau die Sachen auf die ich dann ursplötzlich einen Hipper bekomm. Und wie ich nun festgestellt hab, ist das auch gar nicht mal so schwer. Ich zeig euch heute mal ein kleines Experiment was aus meiner Pfanne hüpfte.

Good morning everyone and a happy and sunny sunday. There are days where my thoughts wander to my days back in the U.S.. Back than almost 14 years ago a few years ago when I arrived I did have my difficulties with the american breakfast culture and was just craving my traditional german Brötchen (rolls). French Toast (word by word translation in German would be “poor knight”) or porridge or pancakes – they were just boring to me after the third time. And I just didn’t like maple sirup. I substitute the sirup with apple sauce and I ended up paying for myself as I just used too much.
Well and today those dishes are exactly what I am longing for. I figured out there are not so tough to make so here is my experiment fresh out of the pan.

p31_Y_Apple French Toast_b2

♥ 1 Ei | 1 egg
♥ 2 EL Crème fraîche | 2 tbs crème fraîche
♥ 2 EL Vanillezucker | 2 tbs vanilla sugar
♥ ordentlich verrühren | wipp thorougly
♥ Zimt | cinnamon to taste
♥ gemahlene Walnüsse | ground walnuts
♥ alles ordentlich verrühren | wipp together all ingredients

Jetzt das Apfelkompott vorbereiten | prepare stewed apple compote

p31_Y_Apple French Toast_b3


♥ Apfel in Scheiben scheiden | slice apples
♥ Zimt | add cinnamon
♥ Butter in der Pfanne erwärmen | heat butter in pan
♥ Apfel darin andünsten | braise apples lightly

p31_Y_Apple French Toast_b4

♥ 2 Toast in der Masse wenden | dipp 2 toast in prepared liquid
♥ jeweils von einer Seiten goldbraun anbraten | bake until gold brown
♥ die angebratene Seite mit Crème fraîche und Äpfeln belegen | put crème fraîche and apples on baked side 
♥ Toast zusammen klappen so dass die ungebratenen Seiten außen sind und fertig braten |  put toast together so that unbaked sides are on the outside and finish baking

p31_Y_Apple French Toast_b5

p31_Y_Apple French Toast_b6

Lecker lecker sag ich euch. Kennt ihr das? Erst schmeckt es gar nicht und dann ist es solo lecker? Lasst mal hören!

Yummy yummy I tell you. Have you experienced this? First you don’t like it and then it is just yummy? Let me hear your story!

Mini Gugel-Pralinés – oder Resteverwertung Deluxe

Ich habe zu Weihnachten diese traumhafte Mini-Gugelhupf-Silikonform bekommen in die ich ganz verliebt bin ♥.

p15_MiniGugl Pralines_b3

Bisher hatte ich kaum Gelegenheit diese zu benutzen. Aber Ideen gibt es schon einige. Und eine kann ich schon zeigen :-o.

 Könnt ihr euch noch an meine Cake Pops erinnern? Ich hatte viel zu viel Schokolade über − immerhin muss man die Pops ja entsprechend tauchen können. Und da ich nichts entsorgen kann, kam mir eine Idee.

Ich habe kleine Schokotörtchen “gebacken”.

p15_MiniGugl Pralines_b2

Sind die nicht traumhaft? Und lecker…

Ich habe unten in die Formen noch ein paar Zuckerstreusel gegeben. Dann ein bisschen warten bis alles hart ist und fertig!

Das Tolle an den Silikonformen ist, dass es soooo einfach ist die Schoki auch dort raus zu bekommen. Nichts mit anschmelzen oder dergleichen. Echt super.

Ich glaube ich werde das noch häufiger machen. Ich bin ganz verzückt. Ich muss mal nach einem Rezept mit Marzipan suchen… Oder die Schoki mit Chilli, Orange, rosa Pfeffer pimpen… Ooohhh so viele Möglichkeiten!

Ihren großen Auftritt hatten sie dann übrigen als Geburtstagskuchen.
Aber so was ist doch auch super zum Valentinstag, oder? Ach ich werd noch ein wenig in meinem Ideen-Chaos schwelgen. Bis bald…