A Day out, Flowers, Caribbean and Dominican Tortilla

Finally we got the sunny weather. If you combine this with a day off and time to spare this makes for a good opportunity to have a day out. Accordingly we decided to take the train to Hannover, Germany, and look around of what is to see, buy some special food items and eat something special.

Arriving at the train station gives you the chance to have a snack right away, so we are having roasted pork in a bun. There is a place as well, that sells roasted pork in a bun nearby where we live, but that isn't half as good as the one at the train station of Hannover with soft onions on top of the meat. You could easily fill up on that, but ... I think it's better to leave some space for more.
For me, visiting Hannover means to go and see the Herrenhäuser Gärten. The gardens are really beautiful and you can enjoy them a lot. On this day it was quite quiet, if you don't count the workers. There are some days they have special events there and you can see a lot more. For the time being we enjoyed this quiet time, although it was that quiet, that they even turned off the water. If you want to see the grand fountain of water, which can shoot up the water even over 60 metres you have to be there before high noon or after 3 p.m.

Originally we only wanted to see the great garden, but the ticket came as a package with the mountain garden and the greenhouses as well. It's worth a visit as well. I would really enjoy to have some of those plants at home, too, but ...

Good there wasn't even a tiny cloud in the sky that day. So we could enjoy the gardens to the full ... with some bottles full of water.

So far regarding the cultural part. Of course you could do a lot more, but if you are walking around all the time and want to do a wee bit of shopping as well, the options are limited.
After walking around all day and buying a lot of chillies, platanos (plantains) and guandules (pigeon peas), it was time for more than a snack ... We set out for a place called Boca Chica. It's named after a place in the Dominican Republic. As we don't have the chance to fly every year to the Caribbean, this was the best we could do for now. The weather was right and they had a nice terrace where to enjoy the meal outside. We started with a mixed plate of starters ...

There was a lot going on on the plate: tostones (fried plantain), boquerones, aubergine salsa, plantain salad, yucca salad, mango, chicken, calamari and Dominican tortilla.
The Dominican tortilla is a bit like the Spanish tortilla, but instead of potatoes you use rice. This is a very good opportunity to use up leftover rice. Simple mix it with some eggs and if you like to get a bit more taste out of it add shopped up coriander or peppers. Then just fry it as small cakes. 
Next up the main dish with some fish ...

I decided to go for parrot fish as I never had it before. Seems quite healthy to me, but I still have to work a bit on my tastebuds regarding seafood. Well, that's not so easy around here as we don't have the chance to have it too often as no sea is nearby.
The rice had some guandules (pigeon peas) and that was something I had for the first time as well.
Something I didn't have for the first time was postre (dessert) ...

I have to try this one as home myself, if we ever get hands on ripe plantains around here. Well, it's not too fancy, but it makes for a solid dessert.
Anyway, it was a luvly day out we enjoyed very much. I hope I get my hands on some good and delicious cooking again soon.

As time goes ... so it goes

There went yet another one ... time passes by so quickly. If you think too much about it, that could start you off worrying ... that is if you are not already worried by something else, for there could surely be enough things to worry about. 

As I have too many interests, it becomes more and more evident, that there will never be enough time for it all, or will there?

My studies of physics are only going forward very slowly. On the other side there is my Spanish. I'm not doing so much about it, but just am using it everyday. Then there are my studies of the French language, which as well seems to be going very slowly. So far it was only a tiny bit useful.

At least we enjoyed some eclairs in Luxemburg ...

That was just one our way back home from the south of Germany. Maybe some other day I will find some time to tell you about it. So far I can tell you, we had a medium sized beer in the Hofbräuhaus in Munich and a tiny bit to eat ...

Yes, indeed, those are only half-sized beers, it's not a Maß!

Well, where were we. Time! I had to interrupted my studies of French for another trip to the Netherlands and for that of course I had to do a little review of my Dutch, but ... I wish I could do more there. For the time being, I have to concentrate a bit more on the French. Maybe I get the chance to try a few recipes from my French cookbook in French. Could help, couldn't it?

Besides that, and speaking still about slowly ... there is the matter of me writing a book in German. I started it many many many many years ago and just now I have started to put things in digital form.

Here an excerpt, if you care. If not, just scroll ahead:

“Aber warum der Spiegel?” platzte Finnward schließlich heraus.

Talaru und Palau erwarteten sie bereits draußen vor den Höhlen. Talau hatte zwar nicht beabsichtigt Finnwards Frage zu beantworten, jedoch geschah dies durch seine Worte.

“Ihr habt es geschafft”, lobte er die beiden, “ihr habt den Spiegel. In den Höhlen habt ihr zu euch selbst gefunden. Der größte Schatz, den ihr haben könnt, seid ihr selber, euer Leben.”

Ein paar Säcke Gold wäre aber auch nicht schlecht, dachte Finnward und wollte eine blöde Bemerkung machen.

Doch Silk schien das irgendwie zu bemerken und stoppte ihn, indem er seine Hand weisend und fest auf seine Schulter legte.

Nach diesem Empfang kehrten sie sofort wieder ins Dorf zurück, wo sie der Häuptling schon aufgeregt erwartete.

Anschließend wurde ein Fest zu Silks und Finnwards Ehren abgehalten. Dabei verkündete der Häuptling, dass die beiden in den Stamm aufgenommen worden sind.

Man hatte sogar eine neue Hütte für Silk vorbereitet, denn jedes vollwertige Stammesmitglied hatte Anrecht auf eine Hütte. Außerdem hatte ein Stammesmitglied noch weitere Vorrechte. Man konnte sich zum Beispiel eine Frau nehmen und eine Familie gründen.

Die Auswahl war gegeben und es zeigten sich auch sofort einige junge Frauen interessiert. Der Häuptling pries schon bald etwas weniger diskret seine Tochter an und wies des öfteren darauf hin, dass sie noch zu haben sei.

Silk hätte sich zwar mit dem Gedanken anfreunden können, aber er wollte sich da lieber erst mal zurückhalten. Finnward folgte zumnächst einmal Silks Beispiel, wobei er es nicht versäumte, in Gedanken schon mal eine Auswahl zu treffen, für den Notfall. Wenn es denn so weit kommen sollte, wollte er vorbereitet sein.

Nach den Festlichkeiten, als die Sonne bereits untergegangen war, begaben sich alle in ihre Hütten und machten sich für die Nacht bereit.

Well, that wasn't too hard, was it? Anyway, if you have read this excerpt, you get the point of what is really important: That you are alive! For that it's important to concentrate and enjoy all the little things on your journey and not just wait for big things to happen. Whatever, there are many things to do and to enjoy and, if that includes writing something for my blog ... here we go.

Indeed, I have be kind of cooking as well at home, I think ...

Why not enjoy a fully loaded salad as a meal. This one did its job well.

With so many things in my head ... mathematics, physics, programming, English, French, Spanish, Dutch, writing, cooking, work and all, I better be careful, that nothing bad happens ...

Ouch ...

Chanterelle, Medallions of Pork and Fried Potatoes

What do you do, when you have cooked to many potatoes and as a consequence have leftovers? For my father this was never a question. The only possible answer was fried potatoes. Therefore this was one of the regulars.
Anyway, I don't know, whether I should still be doing this, but after all, this is the game, Bloggers Around the World. So I keep on going ... or keep on cooking adding more work for myself later on for doing the mammoth round-up. I got some chanterelle mushrooms and some medallions of pork, so I had to go for this one.

There is really no big deal to it, but quite some butter. The Medallions of pork go to the pan in some butter and are seasoned with salt and pepper.
The chanter ell mushrooms go to the pan in some butter and are seasoned with salt and pepper. Fine I added a chopped up onion as well.
You know, the potatoes are cooked and then ... yes, guess ... fried in some butter and seasoned with salt, if you still wish.
Now, this all is somehow not with much variation of colour, but for that you can add a salad on the side. If you do it all right, you can enjoy a lovely meal, that is, if you like those ingredients.

Well, those goes for Germany today, although I would have preferred some baguette, cheese and red wine.

Germany: Käsespätzle (Swabian Cheese Noodles)

I still can ... do another post along the World Cup games. The next few days might get a bit more stressful, so that the chances are limited then. Well, Germany ... hm ... fine, I'm there very often ... fine, most of the time. Often I ask myself, why? Fine, but not now. Often I ask myself, what is a typical German dish? Shall I say, Bratkartoffeln (fried potatoes) or Currywurst with chips? Anyway, potatoes are often involved, but as in many Western countries around the world you have very often dishes from other countries, maybe here in Germany Italian or Chinese food. So, sometimes I ask others what is a typical German dish? The answer I got today was: Käsespätzle. Honestly, I have never eaten it before, maybe only Spätzle without cheese and then only the packed ones. You can so easily do them yourself, as you will see very very soon ...

The following recipe is supposed to be for one person, but when you put a salad on the side, it's for sure for one greedy person (me?).
A tool like this will come in handy, otherwise you have to could the Spätzle from a board into the water.

I borrowed this from a friend, but I am sure you can find something suitable.

Ingredients:
2 small onions, cut in rings
2 eggs
Water
Flour
Butter
Salt
Pepper
Grated cheese (in Germany Bergkäse or Emmentaler would be used)

Method:
I told you, it will be very very easy. After all I did it right the first time I tried.
You can already get a pan ready fry off the onions with a knob of butter.
In fact, you can also get your water boiling, really boiling, bubbling away. Usually that takes some time, too.
Now the dough for the Spätzle (noodles). Crack the two eggs into a bowl. Be careful, to break the egg properly. You can use one half of an egg to measure the amount of water you need to add to the dough. So, add half a shell of water to the mixture. A pinch of salt and now we only need flour. Add until the dough stops to be runny, so it will slowly ooze down from a spoon.
When it is like this, you can spoon it on your plate with a hole and scrape the dough through the holes into the boiling water. Otherwise you have to cut small pieces of dough to let them drop into the water.
They will take about two minutes to cook. Then do with them as they were fresh pasta. Rinse off the water. 
Afterwards put them into an oven proof dish.

On top of that we add the grated cheese and the onion rings. That goes into the oven to melt away the cheese. Check it!

Maybe you could wait a little longer than I did, but ... hey, I was very hungry. I only had a banana for lunch and ... yes, maybe a cereal bar. Ah, right, not maybe. I indeed have a cereal bar as well, although I could have had some more Engadine Nut Pie.
Anyway, meal is ready. Have a simple salad on the side and ... that is, if you have some wheat beer along. Why not!?

Yes, yes, that was totally delicious and totally simple and ... the salad gives you some alibi to make it all a bit more healthy. After all you don't have to have such a big portions of the Käsespätzle and you don't need to have a bear. Some water will do as well.
Finally, I closer look ...

Maybe you know, that Germany won the game against Portugal 4-0 (I didn't even care to watch). Well, I already planned to do this post before I knew, Germany would be winning. That makes four posts in a row for the winning team ...

Bloggers Around The World: World Cup 2014 - Brazil

No Piece of Cake ... Blackforest Gateaux Pudding

Wonderful, it says NOW we have winter on the calendar. I'm glad we are having not, but ... I don't mind a bit f snow on those days I'm not travelling on the road. Is that too much to ask for? I reckon it is indeed.
Is it also too much to ask for to want a Blackforest Gateaux without the extensive work it takes to create one? No, it isn't. We simply skip this cake part and have it is as pudding. Hm ... somewhat like this ...

It simply came to my mind as someone mentioned Blackforest Gateaux. Now I had to do it ...

German Herring Salad

I am feeling a bit tired today, but still I refuse to have a nap, although I didn't have too much sleep the last few days. For next week things should run normal and I will get enough sleep. So, no need to interfere.
I rather use the time to write a recipe down for you. Some say, you should eat more fish. Then that is what we are going to do. There are one or two items in my pantry, I could ask myself "why did I  buy them?". There has to be a reason.
Now there is this jar of beetroot. Why did I get it? No idea. However, I know what I can do with it. One thing is German Herring Salad. Then I am going for some fish at the same time. That sounds good.

Let's do it then ...

Till Death do us Part: Federweisser & Zwiebelkuchen

"I take you to be my lawfully wedded wife, to have and to hold, from this day forward, for better, for worse, for richer, for poorer, in sickness and in health, until death do us part."
Does this sound familiar? Sometimes you hear such a vow or a similar one at  a wedding. These days, sadly, things turn out differently with the "until death do us part". Well, you know. There is no chance in denying. That's the reality of life.
However, there are other things, which are impossible to separate. No chance. When you hear about one, you automatically think about the other. For some it even applies beyond death, like Romeo and Juliet, or David and Goliath, or Bonnie and Clyde. What about nitro and glycerin, Paris and the Eiffel Tower, Rome and the Colloseum.
Now we could go on for ages like that, but we like to talk food here. What comes to your mind in connection with food and inseparable? I have a try: Hamburger and chips (or fries). Oh, I have a triple one (at least for me): baguette, cheese and red wine.
Today, though, I want to go for something you might not be so familiar with: Federweisser and Zwiebelkuchen. 

Oh, that's German. What is it all about?

Creamy Smoked Pork Chops Hawaiian ... sorry, no Hula

There is quite some Indian cooking going on in my kitchen right this moment, but that doesn't mean I can't write you some other things, too.
Do you like Hawaiian pizza or Hawaiian toast? Strangely I can't see the direct connection to Hawaii here ... must be the pineapple. However, it was invented or made popular in Germany in the 1950s according to Wikipedia. Didn't give that much thought to that before and I most likely will forget about again tomorrow or one or two days later.
However we want to use that idea now on some smoked pork chops.

Once more, it's no big deal putting it together ...

Ingredients:
600 g smoked pork chops
6 slices of pineapple
200 g crème fraîche
200 ml full fat milk
Black pepper
Olive Oil

Preparation (or call it assembling):
Start heating up your oven to 200 °C. The preparation won't take too long.
Mix the milk and the crème fraîche together. Unintentionally I ended up with a version of crème fraîche that included herbs ... no worries ... if you like that. Season with pepper.
Now get your oven proof dish and put in the smoked pork chops and pineapple ... chop, slice of pineapple, chop, slice of pineapple and so forth.

Then pour the milk and crème over it and add a few little splashes of olive oil.

Transfer to the oven for 40 minutes and ... do something else in that time. You could ready a book for a change.

Eat it with some nice bread for mopping the lovely cream sauce. It would be nice to have a salad with it as well. You will get some ideas. Whatever suits you.

Dig in! Well, since this is not reall to do with Hawaii, there will also be no hula right now, although we might try that another time ... as soon as I figure out ...

Bloggers Around The World - Germany - Round-up

One month ago we departed for our food journey around the world ... first stop Germany. What food was out there for us? Just see for yourself. 

Our first travel companion is Sarah from Sarah Cooks.

She delights us with Oma Frieda's Grießklößchen mit Kirschen (semolina dumplings with cherries). However, don't be fooled. This is not for pudding, but a complete meal. How? Why? You have to have a look to find out. Not only will you learn how to do this lovely dish at home, but you have the opportunity to peak into 'ancient' German writing. Have a try, whether you can read the script.
By the way, you will discover many more German dishes on Sarah's blog.

Next in the 'food truck' is Galina from Chez Maximka.

Here we are going fishy with Cod in mustard sauce. See, whether Galina can trust her cookbooks or the cookbooks can trust her!(?) Anyway, this fishy dish is for sure something delicious, isn't it? See for yourself! After all, fish is good for you.

Finally, the next one is Chris from Cooking Around ... wait ... that's me.

I brought you Kohlrouladen - cabbage roulade. Some nice meat wrapped in lovely cabbage. The time is ripe to have a try.

So far our trip to Germany. Around the world, German cuisine is not so well known. Bread and cake might be famous, but otherwise ... I hope we inspired you to have a try.

Let's go on then with our journey. What will our next stop be?

No, we are not visiting the phantom of the opera ...

... although we might get a little close to it.

Well, it's not just Paris, but the next stop is France. Yes, it's time to get to France. The French cuisine should give you endless opportunities to cook something lovely.
What about some lovely quiches or French pastry. Maybe you are even brave enough to try some macarons.

Well, my first try on macarons was not all that successful, but there is always the chance to try again.
Whatsoever, there are many more things you might try. I just mention terrine, roquefort, truffle, crêpes, duck confit, tarte tatin, and ...
You will for sure find something nice. So, get ready and cook with us around the world ... well, France!


Here the rules that you should keep in mind (or rather follow):

1. Leave a comment with a link to your post here in this very post.
2. Link to my blog and this challenge in your post.
3. Use the "Bloggers Around the World" badge.
4. You can use a new or an old post, but it has to be adjusted accordingly.
5. Have fun and enjoy it!
 
We are looking forward to what you come up with ...
I will post a round-up then at the 13th of November, before we go on with our journey ...

Kohlrouladen - cabbage roulade for #BloggersAroundTheWorld

This month I set out with you on a journey around the world in a challenge kind of way. We start our trip in Germany. Therefore it's time to cook something German. I have eaten German food more often than I have cooked it myself (ah, that should not be too difficlut - well, yes, but I mean more more often). So I was thinking hard on what to cook. After all I didn't want to do something Bavarian kind to just repeat the more known things.
After some days of thinking and talking and watching, I got an idea: Kohlrouladen. It's time for cabbage and so I want to work with it a little bit.

What we will need:
3 leaves of cabbage per roulade
500 g minced meat (pork and beef)
1 small onion, finely chopped
2 tbs of bread crumbs
1 egg
A splash of Worcester sauce
Salt and pepper
A knob of butter
1 tbs of corn starch
Water and white wine

How we do it:
First of all blanch the cabbage.
Then you can go for the filling, mixing together the meat with the egg, onion, Worcester sauce and bread crumbs. Season with salt and pepper (I fought the temptation to add chilli this time).

Take three cabbage leaves for each roll (then you can afford to loose one layer later) and fill it with a handful of the meat mixture. Try to roll it together as good as possible.
Heat up a large pan at medium high heat and melt a knob of butter in it. Done? Good! Place the cabbage rolls in the pan and fry from both sides.

After that, put on a lid and let it sit there for about 20 minutes at a lower temperature, checking occasionally whether things don't get seriously burned.
Should you manage without greater loss, you can then remove them from the pan. I decided to get rid of the outer layer, because it wouldn't look so nice on the picture.
With the remains in the pan, you can whip up the gravy with some water, white wine, maybe more salt and pepper and some corn starch.

Serve it all together on a bed of salted potatoes and enjoy it. So far my entry for this September's Bloggers Around the World blog challenge.

Why not have a go yourself?

Having a 'Zünftige Brotzeit'

Some time ago I wrote you a tiny little bit about my trip to Verona. On our way back, we made a stop down in Southern Germany, in Bavaria. Or should I better say up in Bavaria? Only a few sentences and I'm getting confused again. I hope you appreciate the battles I have to fight in my head sometimes, when I write you a few lines.

Anyway, we had a meal at an 'Almhütte' up in the mountains. It was the time for 'Brotzeit' that is kind of a snack you have between breakfast and lunch or lunch and supper. Well, since it was not the time for breakfast, lunch or supper, it was time for 'Brotzeit' or you could say for a 'zünftige Brotzeit' - a hearty one. That was all they had on the menu. Well, you could get coffee and cake or drinks, but mainly 'Brotzeit'. Usually this kind of meal is a cold one which can include among other things cheese, speck, pretzel, Presssack, Obazdn and a few other things.

Up there that day they had something that looked a bit like this.

It only looked somehow like this, because this is what I tried to recreate at home and so can you if you manage to get a hold on Bavarian 'Leberkäse'.

Although you might be able to see on the picture, what I did, I like to tell you briefly.

I fried the 'Leberkäse' slightly from both sides. In the meantime, I tried to do the egg, but it wasn't such a good one and therefore is not looking so gorgeous.

Fine, the fried egg goes on the fried 'Leberkäse' and is seasoned with a bit of pepper and gets some chives on it. On the side you serve a few slices of cucumber and bread.

I told you, you can see it on the picture.

Have it together with a beer, preferably a Bavarian wheat beer.

Having a 'Brotzeit' up in the mountains, you can of course also enjoy the nice view, kind of.

The theory is, that people needed a hearty 'Brotzeit' because of the hard work on the mountains. Well, we didn't have hard work to do, but nevertheless had a 'Brotzeit'.

However, at times it can be hard to understand people in Bavaria. So even if you know German, that doesn't mean you understand people.

Here some vocabulary you might never need:

damisch - stupid

dreggad - dirty

Dusl - luck

Fetznrausch - being totally drunk

graislig - ugly

Joà - year

Kāsfiàs - smelly feet

Quadratratschn - a woman that talks very much

Schädlwä - headache

Wadschn - a slap in the face

Zipfelklatscher - an unfriendly, stupid person, you don't like

Well, just a few words. As I said, you might never need them, but why not have a 'zünftige Brotzeit'. You may like it!

Quest for Mini Blackforest Gateaux

When writing about food, cooking, baking and so forth, you can not just go and write, cook, bake and so forth without reading about food and eating food that someone else prepared may it be at a restaurant or at a friends place.

After all, you need some ideas to make your food life more exciting. However, if you get to excited, things may get out of hand and thing may become too exciting. Do you follow me? No worries, I’m lost here as well.

Let me start again. A few days ago I read this blog post “good things come in small packages! mini victoria sponge cakes” from Marmaduke Scarlet. That got me thinking (you can check this post and have a look at the comments to see the connection and that I’m … whatever).

The idea now is (have you checked the post? Then you already know) to make little Blackforest cakes (gateaux). In a few minutes then you will see the drama unfold.

To spare you some trouble you could get some ready baked pastry, sponges. I didn’t care! I like to do things from scratch, if possible.

So I went through papers and pages on the internet to get some ideas for the batter.

Ingredients:

4 eggs

75 g sugar

50 g flour

50 g corn starch

2 tablespoons of warm water

2 tablespoons of cocoa powder

Doing it:

Cream the eggs with the sugar, add the cocoa powder, sieve in the flour and the corn starch. Beat it all up!

By now you have your oven going at 180°C. Things should go quick when you have the batter ready (so I read somewhere – oh, in one magazine while waiting far too long at the hairdresser – I waited far too long to go to the hairdresser in the first place – the hair was already starting to curl).

Have a suitable baking tray ready, lined with baking parchment and let the batter flow on it – ready to go to the oven – oh, that looks quit puny (the tray was just too big). No, I can’t do that, so I whipped up the same amount of batter again (luckily or not luckily (?), I still had sufficient eggs available).

Now then, all goes on the tray and into the oven for 30 minutes.

You see, if you buy the cake bases ready, you can forget about this.

At this point I have to tell you, I never have been to the Blackforest, but I have eaten quite some Blackforest Gateaux (not whole ones myself, though).

The following are now the ingredients you could use also to do a normal size Blackforest Gateaux (by the way, German: Schwarzwälderkirschtorte).

Ingredients (final line up):

The above mentioned sponges (bought or self-made)

600 g glass of sour cherries (don’t worry if the glass is smaller)

2 tablespoons of kirschwasser (cherry brandy)

4 tablespoons of corn starch

75 g sugar

600 ml whipping cream

(if available (at German shops): 3 sachets of Sahnesteif (or something that aids you in getting the cream right) – or simply try it without)

4 teaspoons of vanilla sugar

2 tablespoons of icing sugar

100 g of hazelnut brittle

Some Maraschino cherries for decoration

Now you will say: “Of course, he goes for this, there is alcohol in it.” I’m not 100% sure in how many of posts alcohol occurs, but just in case someone checks it, let me now!

Attempting to put things together:

Get the juice of your glass of cherries in a pot and put three tablespoons of the juice in a small cup together with the corn starch and mix properly.

Bring the pot to the boil after you have added the sugar (or better to say: bring the juice with the sugar to boil). Then add the juice mixed with the corn starch and the kirschwasser and bring to boil again. Remove all from the heat, add the cherries to it and leave to cool down (in the fridge, maybe?).

Use a scone cutter, a glass, or something you like, to cut circles from the sponges.

I ended up with 12, which were a bit too many to deal with, but I had to half them all in the middle, because they were to thick.

Relax a bit, while the cherries still need time to cool down, you might need it as well.

If you are ready again, put the cream (directly from the fridge) in a bowl. Whip it for 30 seconds. Sieve in the icing sugar, vanilla sugar and the aid for the cream and continue whipping until the cream is … eh … whipped completely.

Now the we have managed so far, we can put things together.

We start with a sponge circle, put some cherry jelly with cherries on it, throw on it a teaspoon of whipped cream. Then we flatten it slightly by putting on another sponge circle, while we repeat the cherry and cream procedure. Finally (oh, oh, not so final) we get a third sponge on it. Cover the whole thing with cream afterwards using maybe a knife to smoothen things at the sides. If things have worked out so far, try to get some of the hazelnut brittle sticking on the cakes. The real finale is the a Maraschino cherry in the middle.

Well, this is an awful lot of work, if you are going to do 8 of them. I kind of stopped after four. I already saw the cream would not make it to finish them all due to me being so generous with it.

The next attempt then was to do them with a layer less, which of course also doesn’t make any sense, because of the cream.

In a last-ditch effort to use things up, I made some Blackforest Gateaux sandwiches.

The only thing that remained was some of the cherry jelly, because I use more than I stated  above. So I might come up with an idea what to do with it later. If I’m in the mood I let you know.

Conclusion: Things got quite messy in the kitchen today, but if you are a patient person and have some time, and like to conjure up something nice for a party, you might want to have a go at these Mini Blackforest Gateaux or … simply do a normal sized one.

Now I have to do an update on June 26th 2014 for the World Cup and Bloggers Around the World as Germany is playing today.