Wednesday, April 30, 2014

Mandarine Cream Torte #dairyfree #recipe {Käse-Sahne-Torte} for Opa

Happy Birthday to my Opa!!!  Today he would have celebrated his 93rd birthday ~ he has been  gone for over twelve years and to this day I miss him.  When in Tuttlingen {my other home} I make sure to pay him a visit at the graveyard.

My Opa was a wonderful, kind man. He loved art and always found time for me. When I was little together with my Oma went on adventures every Sunday.  It was always a day trip, and in the afternoon we always stopped for Kaffee und Kuchen {coffee and cake}.  Oh, yes Opa loved dessert;  lunch or dinner was never complete without it.
Opa at Mainau

So as I got older and started cooking my present for Opa on his birthday was a Käse-Sahne-Torte made from scratch; it is a torte filled with quark , whipped cream, and lemon. Oh, so delicious!!!

Opa passed away in 2001 ~ I remember the day, the phone conversation, and me walking while crying all the way from the north side of Chicago to Ron's downtown office.  I can honestly say that I was devastated, it was not a surprise and yes he lived to be 80 years old but it did not make it any easier.  Due to his heart condition he was never able to visit me in Chicago; the last time I saw him just a few weeks before his passing he told me that he had always wanted to visit and see my life on the other side of the Atlantic; he told me that he was thinking of me every single day; that he missed and loved me. As I write this tears well up in my eyes and I can still hear his voice…those are cherished memories. Opa never got to meet either of our girls but I just know that he would have adored them. So in remembering my Opa, honoring his birthday and telling the girls more about him I made Käse-Sahne-Torte; the first one in at least twenty years.

Now we all know, that the regular recipe just would not work since it is laden with (ga)lactose and would  not be a treat for the girls.  So I challenged myself to make "safe" Käse-Sahne-Torte for the family…and?!  YES ~ I declare success in achieving a "safe" Käse-Sahne-Torte a.k.a. Mandarine Cream Torte since I added some canned mandarines to the filling.  Oh yes, so good and it set perfectly.

So what did I use?  I substituted soft tofu for the quark, our favorite whipped topping for the cream, and added some gelatin.

Mandarine Cream Torte
  • 2 eggs
  • 3 Tb cold water
  • 1/2 C sugar
  • 1/2 vanilla bean scraped out
  • 2/3 C flour
  • 1/3 C + 1 Tb corn starch
  • 1 tsp baking powder
*** Preheat oven to 375F*** Line a springform baking pan with parchment paper
  1. Beat eggs with cold water until they are fluffy
  2. Add sugar and vanilla; beat for another two minutes
  3. Combine flour with corn starch and baking powder
  4. Slowly - while continuing to mix - add flour/starch/baking powder to the egg mixture on the lowest speed of your kitchen machine
  5. Pour batter into a parchment paper lined springform and bake immediately.  
  6. Bake for about 25 minutes
  7. Remove from the oven, slide a knife along the edges and open the form.
  8. Let crust cool down.
  9. Once it has cooled down carefully separate the crust into a top and lower layer.  Then place the bottom back into the springform and close it up. Line the walls of the springform with aluminum foil, or place a cake ring round the walls.
  • 1 pack gelatin
  • 4 Tb cold water
  • 1/2 C lemon juice
  • 3/4 C sugar
  • 1/2 vanilla bean scraped out
  • 2 pack 12 oz each soft tofu
  • zest of one untreated lemon
  • 1 small can mandarines drained, and chopped {about 10 oz.}
  • 1-1/2 - 2 C whipped topping {I use truewhip}
  • 1/4 C powdered sugar
  1. Dissolve gelatin with cold water
  2. Add lemon juice with dissolved gelatin, sugar and vanilla to a large mixing bowl.  Beat the ingredients until they are creamy
  3. Add tofu and mix until it has fully incorporated.  It will look cream like a custard.  Add lemon zest together with the mandarine pieces.  Beat the mixture for another couple of minutes or so {the mandarine pieces will break apart}
  4. Gently fold whipped topping into the filling
  5. Adjust - if needed - flavor by adding more lemon juice or sugar
  6. Pour the filling onto the bottom of the torte into the prepared springform.
  7. On your surface cut the top into 16 slices and place on top of the torte.
  8. Cover with plastic wrap and place in fridge for at least three hours
  9. Remove about 1/2 hour before serving and top with powdered sugar.

Tuesday, April 29, 2014

Walnut Cinnamon Snails {Walnuss-Zimt-Schnecken} #dairyfree #recipe

Look there are Walnut Cinnamon Snails on the SundaySupper Movement Page today. Edible snails as in  rolls or pin-wheels :) - Take a look, are they not pretty?!

Let me just say, that I am pretty excited that my snails with recipe and all are on the Sunday Supper page.  It goes without saying, that my version is dairy free but can easily adapted to include "cow" products if you prefer...

Sunday, April 27, 2014

Potato Pancakes {Reibekuchen} for #SundaySupper #Vegan

Happy Sunday and welcome to the #SundaySupper table; our theme this week is dishes with 5 ingredients or less.  Isn't this a great theme?  This week's host is the lovely Alice from over at Hip Foodie Mom; thank you so much for hosting.

Talking about dishes using 5 ingredients or less well let me tell you about the new favorite in our house; well it really is Alena's new favorite dish and she asks for it at least once a week- for breakfast.  Now I had to tell her, that this is either a late opening kind of breakfast, weekend breakfast, or dinner option.  So what is it?  Just a simple Potato Pancake, or as we call it in German Reibekuchen. They are perfect for breakfast with a side of apple sauce, a great side dish or the perfect dinner if paired with a large bowl of salad.

This is an easy and delicious meal; plus it uses only a couple of ingredients.  Potatoes, onion, salt, pepper, and oil for frying.  Nothing else, no flour or egg - they turn out perfect as long as you let them drain and use the perfect potato.  The perfect potatoes for Reibekuchen - after having tried my way through the varietals - is the red potato however any type will work.

  • 1 lb red potatoes (or more), peeled
  • 1 onion, skin removed
  • Salt & Pepper to taste
  • Canola Oil for frying 
  1. Preheat oven to 325 F and prepare a baking sheet to place the finished potato pancakes after frying
  2. Shred the potatoes; place the shredded potatoes into a colander and place the colander with the potatoes over a large bowl.  Add a pinch of salt and let the potatoes drain for at least 15 minutes
  3. Shred the onion and place the shreds into a separate little bowl
  4. Squeeze the potatoes down in the colander to get as much liquid as possible out.  Take the colander off the bowl and carefully {you want to keep the potato starch that collects at the bottom of the bowl} pour out the potato liquid, keeping as much of the starch at the bottom of the bowl.
  5. Place potato shreds together with onion into the large bowl and mix thoroughly with the starch.  Add salt, and pepper.
  6. Heat oil in a large cast iron pan and when hot, add little mounds of potato/onion mixture into the pan without crowding it.  Press gently down to flatten.  Fry for a couple of minutes and when they brown turn over.  Once they are browned, remove from the pan. First place them on a paper towel lined plate to drain of some of the excess oil, and them place them on the baking sheet.  Put them in the oven until you are ready to serve.  - Repeat step 6 until you have used up all of the potato/onion mixture.
Sunday Supper MovementNow check out what the other amazing #SundaySupper contributors bring to the table..

Appetizers, Salads and Starters
Sides and Accompaniments
Main Dishes
Desserts and Beverages

  Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Sunday, April 20, 2014

Rhubarb Meringue Cake {Rhabarberkuchen} for #SundaySupper

First off Happy Sunday to all of you.  Whether it is Easter or Passover you are celebrating the #SundaySupper team has you covered today with 40+ recipes.  Our gracious host today is Alaiyo from over at the Pescetarian Journal.

We celebrate Easter and it is one of the girls favorite holidays; just like it was mine growing up.  Of course as a kid, just like my girlies,  it was the chocolate and Easter Basket treats that I was after.  I remember looking for it every year in my Oma & Opa's back yard; it always took me a good long time to find the big woven wicker basket in the yard.  We keep with this tradition, and have the girlies search  - weather permitting - in the yard, or in the house.  

Now what is Easter without great food?! We generally serve ham, asparagus, fruit salad, potatoes and - my personal favorite - Rhabarberkuchen.  Rhubarb the delicious tart spring fruit {it really is a vegetable} = spring to me; it is oh so delicious.  It is perfectly paired with strawberries, or vanilla pudding but also on it's own in a delicious Kuchen. Please let me introduce you to my Rhubarb Meringue Cake a traditional German cake; rhubarb covered with crunchy, sweet meringue….

The pictures did not quite turn out as planned, but don't let that keep you away from this delicious treat…

Rhubarb Meringue Cake {Rhabarberkuchen}
- 1 stick of Earth Balance or other vegan butter
- 1-2/3 C  sugar {2/3 C for dough & 1 C for meringue}
- 3 eggs {2 of them carefully separated}
-  1/3 C corn starch
-  1 C flour
- 1 teaspoon baking powder
- 1 pinch of salt
- 1 teaspoon of lemon juice
-  2 lbs of rhubarb

*** Preheat oven to 350F ****

1. Clean the rhubarb by peeling it and cut it into app. 1/4"pieces
2. Separate 2 eggs carefully. Reserve the egg whites.

Make the dough
2. Add stick of Earth Balance, 2/3 C sugar, 1 whole egg, 2 egg yolks, cornstarch, baking powder
    and flour to a mixing bowl. Mix thoroughly until you have a firm dough.
3. Spread dough into baking form, and top with rhubarb
4. Bake for about 30 minutes, or longer until dough is just slightly golden

Make Meringe
5. In a clean mixing bowl beat egg whites with a pinch of salt until firm
6. slowly add lemon juice, and sugar
7. Carefully spread meringue over the top of the baked cake
8. Bake for another 20 - 30 minutes, depending on your oven this could be longer or shorter until
    meringue turns just ever so slightly golden


Now check out what the rest of the #SundaySupper team brings to our virtual table.
Savory and Sweet Breads:
Sides and Salads:
Main Dishes:
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Saturday, April 19, 2014

Garlic Soup with cheese & Garlic Olive Crunch Bread for #NationalGarlicDay {+ Giveaway}

Happy National Garlic Day!!! Yes, today April 19th is National Garlic Day and let me tell you that this is one holiday our entire family embraces.  All of us like love garlic so much…it could be that Mia Rose has once eaten most of a freshly harvested head of garlic after school last year Yes,  really I kid you not - the kids harvested garlic in their school garden and Mia Rose was happily chomping away at it.  Now Alena will not say to garlic either - as she can also eat it by the cloves…just like their parental units.

Garlic is one of those things that are always in my kitchen also when traveling and I am not in my own kitchen.  We all love the flavor it gives and it pretty much isa part of almost any dish; sometimes its part of our   salad dressing. Oh yes,  garlic is so good.  So super excited when I got the invite to participate in the #NationalGarlicDay round-up headed by my friend Heather.  There are a total of 15 delicious garlic recipes plus a garlicky giveaway.  As for for me this is the perfect reason to come up with a new garlic recipe.  Please let me introduce you to…tadahhhh

Garlic Soup with cheese {optional} and Garlic Olive Crunch Bread…what do you think? If you prefer it vegan or entirely dairy free just lead out the cheese.

Garlic Soup with cheese
  • 15 - 20 fresh garlic cloves, minced {not pressed}
  • 1 Tb Earth Balance or other preferred "butter"
  • pinch of salt
  • 1 Tbs flour
  • 1/2 C dry white wine
  • 1 Tb dry Sherry
  • 1-1/4 C plain soy creamer
  • 3 C broth 
  • 1/2 bullion cube
  • 1 Tb lemon juice
  • Salt & Pepper to taste
  • green onion or parsley for garnish
  • 1 C grated Gruyere for serving
  1. Melt "butter" in a pot and when hot add garlic cloves together with a pinch of salt. Gently sauté for a couple of minutes until garlic turns fragrant
  2. Add flour to the garlic and carefully stir it in.  Be careful that it does not burn and after a minute or so
  3. Whisk in the white wine; carefully whisk the mixture to avoid any lumps,  bring to a quick boil and lower the heat.  When wine has reduced add the Sherry and after another minute
  4. Stir in the creamer, broth, and bullion cube. Keep soup slightly covered at a low simmer for about 15 minutes
  5. Add lemon juice, pepper and adjust salt.
  6. Ladle into individual bowls and garnish with either green onions, or parsley.
  7. Serve with cheese on the side.  Each person can add - or leave out - some cheese into their bowl, and top the soup with Garlic Olive Crunch Bread
Garlic Olive Crunch Bread
  • 1 loaf French Bread, sliced
  • 1/3 C Olive Oil
  • 5 pressed garlic cloves
  • 1 tsp salt
Preheat oven to 375F - 1 -2 Baking sheet lined with parchment paper
  1. Combine olive oil with pressed garlic and salt until well blended
  2. Brush each bread slice with the garlic / olive oil mixture 
  3. Place bread onto the prepared baking sheets
  4. Bake for 10 - 15 minutes until crop
Serve with Garlic Soup!

Now read on and check out all the garlicky recipes and enter the giveaway
In honor of National Garlic Day and our love of the stinking rose, we are giving away a Garlic Lovers Prize Pack (valued at over $100) that includes:
  1. The Garlic Farmers' Cookbook
  2. One-year membership to the Garlic Seed Foundation
  3. 5 Garlic Button Covers
  4. OXO Good Grips Garlic Press 
  5. The Ultimate Garlic Peeler
  6. Tumbleweed Pottery Garlic Clove Canister Keeper with Vented Lid
  7. Terra Cotta Garlic Roaster
  8. 2 Bulbs of Whole Black Garlic
To enter, simply leave a comment on this post (mandatory) answering this question: What is your favorite GARLICKY dish (or one that you'd love to try)? After you've answered the question for entry into this contest, be sure to record that you did so in the rafflecopter widget below; doing so will unlock many more optional ways to earn entries. a Rafflecopter giveaway This giveaway is open to residents of the Continental USA. Entries will be accepted through 11:59 pm ET on Thursday, April 24, 2014. All entries will be verified. A winner will be chosen from qualifying entries via random draw, and notified via email within 48 hours of the close of this contest. The winner will have 24 hours from the time the email is sent to respond with their complete name and mailing address (no P.O. Boxes). If no response is received within 24 hours, a new winner will be chosen. Prizes provided by The Garlic Seed Foundation, Food Lust People Love and girlichef. Prizes may vary slightly from images shown and are subject to replacement with comparable items if ones pictured are no longer available at the close of this contest. Items may be shipped separately.

Wednesday, April 16, 2014

Strawberry Cream Swiss Roll {Biskuitrolle}

Take a look at this beautiful Strawberry Cream  Swiss Roll a.k.a. Biskuitrolle featured on the Sunday Supper Movement page today. Yay - I am so excited….By the way, I filled it with whipped topping the girls can eat so everyone enjoyed this - if I may say so myself - beauty.  

For the recipe please visit the Sunday Supper Movement

Tuesday, April 15, 2014

#Recall Private Selection Sweet Strawberry Sorbet #Undeclared #Milk {#Galactosemia} #Allergen

Note:  13 states are affected by this recall by Kroger Co; sorbet sold at Kroger and Jay C stores in Alabama, Arkansas, Georgia, Illinois, Indiana, Kentucky, Michigan, Mississippi, Missouri, Ohio, South Carolina, Tennessee, and West Virginia (along the Ohio border).  Please click on link for details on this recall

Recalls, Market Withdrawals, & Safety Alerts Private Selection Sweet Strawberry Sorbet Recalled for Undeclared Allergen

Sunday, April 13, 2014

Rouladen for #SundaySupper {Rinderroulade}

Happy #SundaySupper, all!!!  Are you ready to hear about this week's event?  This week's recipes are all about Stuffed, Wrapped, and Rolled recipes. The amazing Amy from over at kimchi MOM is our wonderful hostess today.  Now doesn't today's theme sound intriguing?  Truth be said at first I was stomped as in what could I make - well, that lasted all but maybe a couple of minutes.  Yes, Rouladen one of my favorite special dishes is was one of those "duh" {don't tell my kids I said that} moments.  Rouladen is one of those quintessential German dishes, perfect for the special #SundaySupper table, for any special occasions or for guests.  There are many variations of Rouladen - these are my traditional version.   Purists may argue, that THE traditional Roulade uses pickles and sweet pickled red peppers; but as I said this is my traditional version :).

Rouladen take a little time I am not going to tell you different but the result? Oh, oh so good and absolutely worth the work for that special dinner…tender beef, a slice of thick bacon, onions, and sweet pickled red peppers.
  • 8 slices of thinly cut beef {ask your butcher to cut Top Round Beef into thin slices - at least 7" long and about 4" in width. Place the meat between a layer of kitchen wrap and carefully pound it until it is very thin. Be sure that  not puncture the meat}
  • 4 Tbs of Dijon mustard
  • 8 slices of thickly cut bacon
  • 2 onion diced
  • 1 jar of sweet pickled peppers, finely chopped (juice reserved need for braising)
  • Kitchen twine
  • Salt - Pepper - Paprika
  • 3-4 Tb Canola Oil
  • 2 C carrot, diced
  • 1-1/2 C celeriac, diced {about 1/2}
  • 3 C leak sliced {thoroughly washed, and sliced}
  • 2 TB tomato paste
  •    flour
  • 1-1/2 C dry red wine
  • 2 Bay leaves
  • 1 Tb corn starch
  • Salt, Pepper, and Paprika
Note: You will need a fairly large work space to assemble the Rouladen
  1. Assemble Rouladen - lay out the meat flat on your work surface {I usually work two at a time}.  Carefully rub the meat with a little bit of salt, pepper, and paprika from both sides. Lay down flat and brush the meat {only on the side facing you} liberally with mustard.  Then place a slice of bacon on top, sprinkle onions as well as pickled peppers on the meat.  Now - working from the bottom to the top - carefully roll the meat up and try to keep the filling inside.  The next step is to tie the Roulade - cut a large piece of kitchen twine then place it underneath the Roulade, bring it to the top, go over the ends and tie it in the middle.  You have a nice little package.  Repeat this step until all the meat is wrapped up.
  2. Heat 2 Tb of oil in a large - oven proof - dutch oven. When hot, place two {or more if they fit without crowding the pot} Rouladen in the pot. Sear from all sides until the outside is nicely browned; remove browned meat and set aside.  Repeat until all the Rouladen are browned; you may have to add more oil.
  3. Preheat oven to 355F - Now add the vegetables {Rouladen are still set aside} and quickly roast them from all sides; add tomato paste and mix it under the vegetables. After a couple of minutes stir the wine into the vegetables and be sure to scrape up all of the bits and pieces.  Next add the reserved liquid from the sweet pickled peppers and the bay leaves. Stir up the liquid and the vegetables and bring to a quick boil. Then carefully place the browned Rouladen back into the dutch oven. Be sure to also pour in all the juices that accumulated while they were resting.  Cover and place in the preheated oven for about 90 minutes.  Turn the Rouladen over after about 45 minutes.
  4. After 90 minutes remove the pot from the oven; carefully remove the Rouladen, wrap them in aluminum foil and set aside.
  5. Gravy - pour the cooking liquid through a strainer {I use a tightly woven colander} and push as much of the gravy through.  Place the gravy back into the dutch oven and bring to a boil.   Place corn starch in a small bowl, and add a couple tablespoons {be careful not to burn yourself} of gravy into it.  Stir it up until all lumps are gone - you may have to add a little bit of water as well. Now, carefully stir the corn starch/gravy mixture back into the hot gravy {it should almost be boiling}. Lower the heat once the gravy starts to thicken.  Adjust salt and pepper.
  6. Place the finished Rouladen together with all of their juices back in the gravy.  Gently heat for about another ten minutes or so.
That's it - friends; it sounds more complicated than it is but it does take time.  Well worth it so :)  Serve them with Kartolffelklösse {Potato Dumplings}or Spätzle or Egg Noodles, Red Cabbage {if you like it} or just with a large bowl of salad.  If you give it try please be sure to let me know how you like them.

Now check out all the other amazing Wrapped, Rolled, and Stuffed recipes by the other #SundaySupper contributors….

Sunday Supper Movement
Starters and Snacks
Entrees and Mains
All things Sweet

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

Friday, April 11, 2014

Things & Red Pepper Corn Chowder #Vegan #Dairyfree

How is everyone?  All is fine here - I just have been in a - for lack of better words - little "lull"; you know just part of life, right?!

Time here seems to just fly by - please tell me that everyone is feeling like this.  How can it already be April? I love spring but at times it all just runs a little too quickly for me; it probably has always been as fast but I never paid as much attention to it.  My hair keeps getting more grey strands and the girlies are growing by - as you say - leaps and bounds.  No longer are they little girlies, but big girls…Wow!!! It is all good and I am certainly not complaining to see our girlies grow into little ladies.  Now please do not tell them that I referred to them as little…especially Mia Rose would be super upset :)

We have had another visit to our metabolic clinic, another blood draw, and Alena - now that she has turned ten - has had her first bone density scan.  Our visit was - as usual - great; the fantastic news is that new guidelines will be coming out allowing a lot more cheeses and casein will be okay. I cannot wait to see them..both of the girls GALT levels were good {YAY} however the Vitamin D was off the chart as in off the chart low :(.  That certainly was not the result we wanted to see but we are boosting Vitamin D with daily drops and another draw next month will {fingers crossed} show increased levels.  
The result of the bone density level was not as expected and it really did throw me for a loop questioning myself…I was so surprised because both girls eat quite a bit of cheese, Alena drinks at least two large glasses of fortified Chocolate Almond Milk everyday, takes a supplement and still the bone density was not were it should be.  The metabolic clinic however told us that they were not surprised since the Vitamin D level is so low.  The good news is that there another ten years to build up Alena's bones.  So boosting Vitamin D, more {soon} cheeses, and running {Ron started to take both girls with him} should bring us there.  Fingers crossed…

Now are you ready to hear about some delicious Red Pepper Corn Chowder?  Courtesy of delicious frozen corn, you are able to bring summer to your table anytime of year now.  I made it on a particular grey, cool, and rainy - albeit spring - day; it certainly brightened everyone's mood plus it is super easy, quick, and satisfying.

Red Pepper Corn Chowder

  • 2 Tbs Olive Oil
  • 1 onion, diced
  • 1 large carrot, cleaned and diced
  • 3 celery stalks, diced
  • 1 - 2 large red pepper(s), seeds removed and diced
  • 4 C diced potatoes  
  • 1 bag frozen corn
  • 5 C water {or more}
  • 1 vegan bullion broth
  • 1/2 untreated lemon; zest & juice
  • Salt and Pepper to taste
  • Green onion diced for garnish

  1. Heat olive oil in a large stock pot.  Add onions, carrot, and celery together with a pinch of salt.
  2. Sautee until onions begins to turn translucent.
  3. Add pepper and sauté for another minute or so.
  4. Add potatoes together with the corn and stir it all up for another minute
  5. Add water, as well as the bullion cube.  Bring to a slow simmer, and cover.
  6. Simmer for about 20 - 25 minutes until potatoes are soft
  7. Using a hand blender, puree the soup to desired consistency.  When blending be very careful not to burn yourself as the liquid will splatter.
  8. Add lemon zest, together with lemon juice and pepper. Adjust salt to taste.
Garnish with diced green onion; serve with a large side salad and some crusty bread!


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