fridasdelikatessen.blogspot.com

Frida's Delikatessen

Wednesday, 24 October 2012. Country Bread with Barley and Pearl Millet. It is a common practice in Europe to make a starter dough for bread. There are different types of starter doughs and they take anywhere between 5 hours for a sponge, 15 hours for an Italian Biga and 5 days for a traditional sour dough. The sponge is ready when it doubled to tripled in volume and has lots of bubbles. It is now time to pre-heat the oven to 220-240°C. Enjoy and have fun in the kitchen! Tuesday, 25 September 2012. Centur...

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Frida's Delikatessen | fridasdelikatessen.blogspot.com Reviews

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Wednesday, 24 October 2012. Country Bread with Barley and Pearl Millet. It is a common practice in Europe to make a starter dough for bread. There are different types of starter doughs and they take anywhere between 5 hours for a sponge, 15 hours for an Italian Biga and 5 days for a traditional sour dough. The sponge is ready when it doubled to tripled in volume and has lots of bubbles. It is now time to pre-heat the oven to 220-240°C. Enjoy and have fun in the kitchen! Tuesday, 25 September 2012. Centur...

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frida's delikatessen,love,carola,posted by,fridas delikatessen,no comments,email this,blogthis,share to twitter,share to facebook,share to pinterest,almond fudge brownies,with 60g cocoa,and ginger paste,white pepper,and nutmeg,to the sauce,and 60g egg

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Frida's Delikatessen | fridasdelikatessen.blogspot.com Reviews

https://fridasdelikatessen.blogspot.com

Wednesday, 24 October 2012. Country Bread with Barley and Pearl Millet. It is a common practice in Europe to make a starter dough for bread. There are different types of starter doughs and they take anywhere between 5 hours for a sponge, 15 hours for an Italian Biga and 5 days for a traditional sour dough. The sponge is ready when it doubled to tripled in volume and has lots of bubbles. It is now time to pre-heat the oven to 220-240°C. Enjoy and have fun in the kitchen! Tuesday, 25 September 2012. Centur...

INTERNAL PAGES

fridasdelikatessen.blogspot.com

1

Frida's Delikatessen: May 2012

http://fridasdelikatessen.blogspot.com/2012_05_01_archive.html

Thursday, 10 May 2012. As I told you I went last week to Murudeshwar to meet with friends and go diving. The water there is awesome and so is the marine life. I had a wonderful time. On my way back through the Western Ghats I stopped at Jog Falls. To my disappointment there was hardly any water. But this disappointment was fast forgotten when I reached the home stay place where I was planning to and stayed the night. It is called Stay@Matthuga. The service was very friendly and superb.

2

Frida's Delikatessen: Curried Chicken Spread

http://fridasdelikatessen.blogspot.com/2012/08/curried-chicken-spread.html

Friday, 31 August 2012. Being a confessed Nutella lover it is still one of the few spreads I buy ready made. I prefer to make them myself. May it be jam, liver pâté, vegetable spread or in this case a curried spread with chicken. For the simple reason that I know what is in it. I find them also very practical as they are quick to make for a snack on a busy day. It takes hardly 10 minutes. Spread it on your favourite bread, top it with some crunchy lettuce and tomatoes and enjoy. Peeled), 4-5 gherkins.

3

Frida's Delikatessen: August 2012

http://fridasdelikatessen.blogspot.com/2012_08_01_archive.html

Friday, 31 August 2012. Two weeks ago a friend of mine posted on Facebook that he tried to bake cookies. The unfortunate verdict from his daughter was. They taste like cheese! I really felt sorry for him as I know he put all his heart into making these cookies. I modified it slightly to my taste. This recipe is for 5-6 dozen cookies. I pre-heat the oven to 200°C and line a baking tray with a sheet of parchment. Now I am all set to start. In it into 1cm pieces. And 1 teaspoon baking soda. I drop rounded t...

4

Frida's Delikatessen: Sour Dough Bread with Mixed Seeds

http://fridasdelikatessen.blogspot.com/2012/08/sour-dough-bread-with-mixed-seeds.html

Wednesday, 15 August 2012. Sour Dough Bread with Mixed Seeds. I often hear people saying you should only cook or bake when you are happy or in a good mood as otherwise the food doesn't taste nice. I say. If you are angry at the world go and bake bread! There is no better therapy to work off anger than kneading a good bread dough. For the starter dough I knead a smooth dough out of 115g whole wheat flour. And 75ml warm water. Now I stir 120ml warm water. And make a smooth dough out of it. Form a ball ...

5

Frida's Delikatessen: March 2012

http://fridasdelikatessen.blogspot.com/2012_03_01_archive.html

Friday, 30 March 2012. Coq Au Vin - Family Sunday Lunch part 1. A few days ago I wrote in my blog about the elaborate Sunday lunches where the entire family meets to indulge in great home cooked food. Not to forget to indulge in the latest family gossip too. For the marinade I take 1 1/2 bottles of good red wine. The rest half bottle you can enjoy while you are cooking. That's what I usually do). Cut into quarters, 3 garlic cloves. Crushed, 70g carrot. And 5 0g celery. Crushed, 3 cloves. To marinade the ...

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fridasdelikatessen.blogspot.com

Frida's Delikatessen

Wednesday, 24 October 2012. Country Bread with Barley and Pearl Millet. It is a common practice in Europe to make a starter dough for bread. There are different types of starter doughs and they take anywhere between 5 hours for a sponge, 15 hours for an Italian Biga and 5 days for a traditional sour dough. The sponge is ready when it doubled to tripled in volume and has lots of bubbles. It is now time to pre-heat the oven to 220-240°C. Enjoy and have fun in the kitchen! Tuesday, 25 September 2012. Centur...

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