This week was crap! Seen from the side of the weather. It snowed and hailed and rained and the wind blew. The sun came out a few times but just to make us miss it even more. And it was cold, around 0C in the morning. Brrrrr!
Today is the first day with nicer weather. Even our terrace dried up completely and munchkin and I could finally plant the last pansies which had been sitting here since the beginning of the week.
Thursday was Mayday and we had off. We slept in until 6.15am and in the afternoon we went for a walk and waffle with the boys. Since we had Ecky with us we had to stay outside and then it started to hail on us. The waffles and coffee were good anyway.
On Friday then we had a game night. Two friends came over and we played Carcasonne which was fun and I even came in as second. 8) It was a nice evening with simple food and a lot of laughter. Today then I’d my last long trainings run before the half marathon in two weeks in Portland. I ran for two hours with an audiobook in my ears on the treadmill. Man, that was so god damn f******* boring. But done is done and I might be fit enough to make it to the end….
Next week munchkin and I go to Germany to visit the family while M is heading to San Diego. Ecky is vacationing at our friends. He’s probably the one who’ll be pampered most. Yes, the life of a dachshund can be very hard. 8)
This week we went into Quinoa and prepared it once solo as a side dish like rice and once as quinoa patties. Both dishes were good and we’ll prepare them again. Those two dishes would fit into the Paleo diet and the paleoish princesses were proud. 🙂 I made a cake too, a German cake called Russischer Zupfkuchen (Russian plucked caked). I guess the name comes from the dough patches which are on the top of it. It’s pretty similar to brownies with cheesecake and soft chocolate chip cookies with walnuts.
Quinoa – basic recipe
Per 1 cup dried quinoa = 2 cups water and 1 tsp of salt
Before you dump everything in a pot, rinse the quinoa in a fine mesh-strainer with warm water, moving it around with your hand. Let the water drain. The quinoa granules are covered in a fine dust which make them taste bitter if not rinsed off well.
If you use broth instead of water you add a nice flavor, but be careful with the salt then.
Pour the quinoa, liquid and salt into a pot, cover and bring it to boil. Boil on medium heat for 15min. Take it from the stove, stir it once and let it sit covered for another 5 min. Ready!
- 200gr dry quinoa
- 1 medium big carrot
- 1 onion
- 1/2 tsp curry
- 1/2 tsp cumin
- 500ml broth (vegetable or chicken)
- 1 egg
- 50gr sunflower seeds, ground
- 50gr sunflower seeds, coarsely chopped
- 4 tbsp rolled oats, fine ones
- salt, pepper and oil for frying
- Peel the carrot and rasp it finely. Peel the onion and cut it in small chunks. Rinse the quinoa well with warm water in a fine-mesh strainer and let it drain.
- Fry the onion in 1 tbsp of oil in a saucepan. Add the spices and stir well, then add the quinoa, fry it shortly, then add the broth. Bring it to boil and cover it with the lid. Let it boil at medium heat for 10min.
- Add the carrot and let it boil for another 10min covered. Take it from the stove and let it cool slightly. Now add the remaining ingredients and season it with salt and pepper. Form patties out of your dough and fry them in a little bit of oil until they are brown on both sides in a pan.
- Serve with mashed potatoes or in a burger bun with lettuce…. ok, that isn’t Paleo anymore…but delicious anyway.
Those patties aren’t as sturdy as patties made from meat. You need to be a bit more careful with those but they are easy to flip around, so don’t worry.
Russischer Zupf cake (German cheese cake with chocolate bottom layer) for a 26cm Springform pan
for the dough
- 300gr all-purpose flour
- 150gr sugar
- 200gr soft butter
- 2 eggs
- 40gr cocoa powder
- 2 tbsp baking powder
for the filling
- 150gr sugar
- 3 eggs
- 500gr fromage blanc / quark (cheese)
- 200gr cream
- 1 tsp pure vanilla extract
- pinch of salt
- 70gr soft butter
- 40gr cornstarch
- Preheat the oven to 180C.
- Prepare the dough first. Mix the flour with the baking powder and the cocoa in a big bowl. Add the other ingredients and mix well. Set approx. 1/4 of the dough a side, use the rest to cover the bottom and the edges of the baking pan. Set aside. You don’t need to get your rolling-pin out, just use your fingers and hand palm.
- Make the filling. Beat the butter until it’s fluffy, the add in this order first the fromage blanc, then the cream and eggs and the rest of the ingredients. Mix well and pour it into your baking pan which is completely covered with dough on the inside.
- Take the rest of the dough which you had set aside and pluck small pieces of it which you set on top of the filling. They might sink in, but that’s ok.
- Bake your cake in the middle of the oven for 1 hour. Let it cool down on a cooling rack.
Soft chocolate chip cookies adapted by Martha Stewart. The original recipe makes white cookies which I turned into chocolate ones and I cut down on the chocolate chips but added the walnut chunks. All three men in this household plus friends were very happy with those adaptations.
- 2 1/4 cups all-purpose flour
- 1/4 cup cocoa powder
- 1/2 tsp baking soda
- 1 cup (226gr) soft butter
- 1/2 cup sugar
- 3/4 cup lightly packed brown sugar
- 1 tsp salt
- 2 tsp pure vanilla extract
- 2 large eggs
- 1 cup semisweet chocolate chips
- 1 cup walnuts, coarsely chopped
- Preheat oven to 175C. Line 3 baking trays with parchment paper.
- In a small bowl mix together the flour, cocoa and baking soda and set aside. In another bowl combine the butter with both sugars and beat on medium speed until fluffy. If you have use an electric mixer with the paddle attachment. Reduce the speed, add the salt and vanilla, then the eggs. Keep beating until well mixed. Add the flour mixture and mix until just combined. Stir in the chocolate chips and walnut pieces.
- Drop tablespoon-size balls of dough on the baking trays. Leaving 2″ space in between each. With a spatula flatten each cookie lightly.
- Bake for 12-16min until the cookies are firm at the edges but still soft in the middle. Remove from the oven, let them cool down on the tray for 1-2min before you transfer them onto a cooling rack. Let them cool down completely.
- They can be stored for up to a week in an airtight container.
Have a good time until then! 🙂