♥ my weekend starts with a green asparagus quiche

WEEKEND IS ALMOST HERE - JUST A FEW HOURS AND I´M OFF! 

What could be better to celebrate the arrival of a rainy, but still great weekend than with a 

beautiful Asparagus Quiche.  

The tender green stalks of this unique vegetable are flavorful, 

light, sooooo absolutely green and sooooo delicious.

I love Asparagus and your gonna love this Asparagus Quiche!!!
I promise!!!

It´s a light dish, you can easily serve for lunch or dinner, as well as cold or warm.

A crispy, light crust, topped with a foundation of heavy sour cream combined with grated cheese and the 

delicious green asparagus, makes my Asparagus Quiche, a juicy explosion.

Altogether my recipe is a great weekend starter. Just in case your on a diet, like I´m every 

now and then;-), just half the amount of grated cheese and reduce the quantity of heavy sour 

cream to half and backfill with curd cheese and make it a calorie reduced recipe.

Combined with a simple green salad, this Asparagus Quiche is a great meal.
I love it!!!
Have a nice weekend!!!

♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥

Wochenende - Nur noch ein paar Stunden und das Wochenende ist da!

Was könnte sich da besser eignen, als eine Grüne Spargel Quiche, um ein wahrscheinlich 
verregnetes, aber dennoch großartiges Wochenende zu feiern.
Ich liebe Spargel, vor allem grünen Spargel, die zart-grünen Stängel, dieses einzigartigen 
Gemüses, sind so geschmacksintensiv, so leicht, sooooo grün und sooooo unglaublich lecker.
Ihr werdet meine Grüne Spargel Quiche lieben!
Versprochen!!!
Meine Quiche ist ein leichtes Gericht, das man Mittags oder Abends, heiß wie kalt geniessen kann.
Ein knusprig, leichter Boden, umhüllt von einer Schmand-Käse-Creme gekrönt von köstlich, 
grünem Spargel, machen diese Quiche zu einer saftigen Geschmacksexplosion, leicht und nicht zu fettig.
Ein wunderbarer Start ins Wochenende.
Falls Ihr gerade eine Diät macht, wie ich alle paar Wochen;-),  könnt ihr den Käse halbieren
und den Schmand ebenfalls auf die Hälfte reduzieren und mit Quark auffüllen.
Kombiniert mit einem einfachen, grünen Salat, ist diese Grüne Spargel Quiche ein super Gericht.
Ich liebe es.
Habt ein wundervolles Wochenende!!!

Green asparagus, cream cheese topping and a tender, crispy crust... looks and tastes so yummmmmy.
I wish you all a great weekend;-)

♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥

Grüner Spargel, Schmand-Käse Creme und ein zart-knuspriger Boden... sooooo

lecker.

Ich wünsche Euch allen ein wundervolles Wochenende;-)

green asparagus quiche

Ingredients:

for the crust

1 3/4 cups flour (200 g)

7 tablespoons butter (100 g)

1/2 teaspoon salt

5 tablespoons cold water 

for the topping

3 chopped onions

3 eggs (medium)

0,88 lbs green asparagus (400 g)

5 fl. oz heavy cream (150 ml)

8,8 oz heavy sour cream (250 g)

0,27 lbs grated cheese (125 g)

salt, black pepper and herbs for seasoning

Directions:

• Preheat oven to 400°F.
• Grease the bottom and sides of a spring form pan.
• Wash asparagus and cut off wooden ends.
• Cook asparagus in boiling water for 2 minutes and refresh in ice-cold water immediately.
• Let asparagus drip off on paper towels.
• Pour ingredients for the crust into a bowl and knead to a smooth dough.
• Wrap dough into plastic foil and refrigerate for about 30 minutes.
• In a bowl mix all ingredients for the topping together.
• Season with salt, black pepper and herbs, depending on taste.
• Roll out dough, to the size of the spring form pan.
• Pour topping onto the crust and garnish with the asparagus.
• Bake in the preheated oven for about 35-45 minutes.

mother´s day with an ornamental cake roll and a free template

My mum, she´s an artist, a poet and the best mum in the world.

I know everybody says that about their mother, but it´s truth.
She loves painting and writing. 
My mum is not an artist in the kitchen, not at all, but she can turn
simple words into something special, within minutes.

My sister and I loved to listen to her made-up bed night stories;-) 

 ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥

Meine Mutter ist eine Künstlerin, eine Dichterin und die Beste Mama der Welt. 

Ich weiss, jeder behauptet das von seiner Mutter, aber es ist wahr.
Sie liebt die Malerei und das Schreiben.
Eine Küchenfee ist meine Mutter nicht, nie im Leben, aber dafür kann sie ein paar 
einfache Worte, 
im Handumdrehen, in etwas ganz Besonderes verwandeln.

Meine Schwester und ich haben Ihre erfundenen Gute-Nacht-Geschichten

immer geliebt;-)

Even now, as a grown-up, I still love to hear her short stories, 

full of droll words and nuggets of wisdom.

♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥

Auch jetzt als Erwachsener, liebe ich es noch immer Ihren Kurzgeschichten,

voll lustiger Worte und kleinen Lebensweisheiten zu lauschen. 

Last time my mum turned a plain white canvas into a colorful 
piece of jewelry.
That and the awesome blog from Raiza Costa from delightdulce
inspired me to turn a simple cake roll into a floral ornament 
preciousness.

♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥

Letztens hat meine Mutter eine einfache, weiße Leinwand in ein
farbenprächtiges Kunstwerk verwandelt.
Das und der wunderbare Blog von Raiza Costa von delightdulce
hat mich dazu inspiriert, eine einfache Biskuitrolle, in eine florale 
Kostbarkeit zu verwandeln.

Here you can download my floral ornament template, for the 

cake roll, for free.

You can also find the recipe in german at the end of this post.

♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥

Hier könnt Ihr die Vorlage für meine florale Biscuitrolle umsonst

 herunter laden.

Ausserdem findet Ihr einen Link zum deutschen Rezept, am Ende des 

Artikels.

ornamental strawberry cake roll

Ingrediens:

for the pattern

1 egg white

2 tablespoons sugar (30g)

3 tablespoons flour (20g)

3 tablespoons cocoa (20g)
1 1/2 tablespoons soft butter (20g)

for the sponge cake
5 eggs
1/3 cup + 1/4 cup sugar (125g)
1 package vanilla sugar (8g)
1 pinch salt
1 cup + 1 tablespoon flour (125g)

for the filling
5,2 oz strawberry jelly (150g)
2 packages vanilla sugar (16g)
6 fl oz heavy cream (180ml

Directions:

Preheat oven to 390° F. Line baking sheet with baking paper.

Place the pattern template under the baking paper and set aside.

In a medium bowl mix all ingredients for the pattern together.

Transfer the dough in a piping bag with a small round decorating tube.

Draw all the patterns with the piping bag and store the baking sheet in the freezer.

For the sponge cake:

In the meantime separate the eggs, placing the whites in one bowl and the yolks in another.

Beat yolks with 5 tablespoons water creamy.

Stir in 1/3 cup sugar and 1 package vanilla sugar, until the mixture is thick, light and fluffy.

Beat egg whites with salt until foamy.

Add 1/4 cup sugar and beat until stiff peaks form.

Gently fold the egg whites into the egg yolk mixture using a egg beater, just until incorporated.  

(Don't over mix or the batter will deflate.) 

Take the baking sheet out of the freezer and spread the batter evenly onto the pattern.

Bake for 10-15 minutes in the hot oven.

For the filling:

Pour strawberry jam in a bowl and stir until smooth.

Transfer whipping cream and vanilla sugar into a bowl and beat until soft peaks form.

Remove cake from the oven and place it on a wire rack to cool.
(Don´t remove the baking paper!!!)

Once the cake has cooled, spread with the strawberry jam, than top with the whipped cream.
Gently roll the cake (from the plain side) peeling off the parchment paper as you roll.
The pattern should now be on the outside of the cake.

Store cake, covered with plastic foil, in the refrigerator for about 2 hours.

 To every mother in the universe, have a great mother´s day, you are the Best.

                              ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥

An alle Mütter im Universum, habt einen wunderschönen Muttertag, Ihr seid die Besten.

strawberries lost in philadelphia

Strawberries lost in vanilla cream cheese...

This cake must be from heaven.

This cake makes me wanna dig into the fluffy vanilla cream. Makes me wanna 

munch trough the fruity - sweet strawberries and crunch away the tender - crispy cake crust.

A strawberry dream on a vanilla cloud, that´s the way this cake looks and  taste´s like;-)

I made this cake for the Philadelphia cake contest and I had to share it with you guys, because it´s 

a perfect summer cake.

......................................................

Versunkene Erdbeeren in Vanille - Käsecreme...

Bei dieser Torte möchte ich mit einem gigantischen Löffel in die fluffige Vanillecreme

eintauchen, mich durch die fruchtig - süßen Erdbeeren mampfen,

und dann den zart - knusprigen Kuchenboden weg knabbern.

Ein Erdbeertraum auf einer Vanillewolke, genauso sieht sie aus und genauso schmeckt sie auch;-)

Ich habe diese Torte für den Philadelphia TortenStars Wettbewerb gebacken und ich musste sie mit 

Euch teilen.

Eine perfekte Sommer Torte. 

strawberries lost in philadelphia

(inspired by Sweet Dreams Magazin)

Ingredients:

for the dough

2 cups flour

1/3 cup sugar

1 pinch of salt

1 egg

3/4 cup soft butter

for the cream

1 pkg. (1.5 oz.) JELL-O Vanilla Flavor Instant Pudding

10 oz milk

3,5 oz chopped white chocolate 

2 tablespoons sugar

2 egg yolk

9 oz strawberries

4 gelatin leaves

3,5 oz heavy cream

3,5 oz cream cheese (Philadelphia)

Directions:

In a bowl add all ingredients for the dough and knead to a smooth dough.

Wrap into plastic foil and refrigerate for 30 minutes.

Preheat oven to 350° F. Grease the bottom of a springform pan.

Roll out dough to the size of the springform bottom.

Place dough into springform and prick holes into, with a fork.

Bake for about 20 minutes.

After baking let cool down and set aside.

(don´t remove the spring form)

In a small bowl mix instant pudding and 7 tablespoons milk.

Heat up remaining milk in a saucepan, add pudding mix and bring to

a boil.

Add chocolate, sugar and egg yolks and stir constantly, until everything is

well combined.

Wrap mixture with plastic foil and let cool down.

Wash strawberries and cut into half.

Allow the gelatine leaves to swell in water for ca. 5 minutes and then gently squeeze out the excess water.

(alternatively prepare the gelatin powder following the package instructions)

Beat heavy cream stiff.

Gently fold heavy cream and cream cheese into the pudding. 

Dissolve gelatin under low heat.

Transfer 3 tablespoons pudding to the gelatin, stir well, add gelatin mixture to  the remaining pudding cream.

Spread pudding mixture onto pie crust.

Top with strawberries and refrigerate for about 4 hours, before 

removing the springform.

Enjoy...sabrinasue;-)