Thursday; yummy;

Linzer/Home;

♥

Yesterday I spend all morning cleaning and pruning a small section  under the Jacaranda tree; it is overgrown  with  Bromeliads and a huge native  plant.  Time to bring order to this plot. I want to replant it, with daylilies. Around lunch time it started to drizzle.  After physical work it is a good time to bake something!
I made a  Linzer Pastry,  which is made from  ground Almonds and Raspberry or other jams and nuts. The recipe in variations is available at many cooking websites,  search under
  Linzer Torte

Linzer Torte

The "Linzer Torte" is considered the oldest known cake in the world. It was already mentioned by name as early as 1653. Yet who named or invented the cake will always remain a mystery. The oldest recipe is from a cookbook that is over 350 years old: "Book of All Kinds of Home-Made Things, Such as Sweet Dishes, Spices, Cakes and also Every Kind of Fruit and Other Good and Useful Things, 

Even at this early date, the cookbook already included four different recipes for the Linzer Torte / Linzer Pastry. This is yet more proof for how generally popular and widely known the cake was already in the Baroque period!

These old recipes mostly differ from more recent ones in that the dough was always prepared with clarified butter with a stick of butter kneaded into it. In addition, the cake was prepared as a "bowl cake", meaning that it was baked in a (silver) bowl – similar to pies today – with a fruit filling and strips of dough on top. Spices are only called for once and this in the form of a "well seasoned grid of dough". Almonds were included in every recipe.

A Recipe for "Original Linzer Torte":

150 g butter
250 g flour (700)
150 g powdered sugar
100 g roasted hazelnuts
1 egg
Spices (vanilla, lemon, cinnamon, powdered cloves)
10 g baking powder
300 g red current jam

Knead the butter and sugar together. Knead in the flour sifted together with the baking powder, add nuts, egg and spices.
Chill the dough for some time, then take it out of the refrigerator and divide it into quarters. Roll out three quarters of the dough to a thickness of about 1,5 cm (for a 22 cm baking pan), cover it with red current jam. Shape the remaining dough into strips and lay them on top of the jam as a grid and around the edge. Daub with egg, sprinkle sliced almonds around the edge.
Bake for 40-45 minutes at about 180 degrees Celsius. Recipe courtesy Linz Tourism.

♥

Link  Poetic Takeaway's; a trivial world of words;

©Photo/Text Ts

Wednesday; did you know...

......there is still Snail Mail around!

Tuesday; Poetry;

Petunia/my garden;

A Song 

ON a summer's day as I sat by a stream,

A dainty maid came by,

And she blessed my sight like a rosy dream,

And left me there to sigh, to sigh,

And left me there to sigh, to sigh.

On another day as I sat by the stream,

This maiden paused a while,

Then I made me bold as I told my dream,

She heard it with a smile, a smile,

She heard it with a smile, a smile.

Oh, the months have fled and the autumn's red,

The maid no more goes by;

For my dream came true and the maid I wed,

And now no more I sigh, I sigh,

And now no more I sigh. 

Paul Laurence Dunbar

Photo Ts

Link  Poetic Takeaway's, a trivial world of words;

Monday; ?

My garden;

Key peril: Boredom.

©Text/Photo Titania

☼

Link  Poetic Takeaway's; a trivial world of words;

Sepia Saturday 135; School Health Fairy;

I have never heard of or seen a School Health Fairy. Here is my family munching on healthy treats. I have changed the photos to Sepia!

1992; my grandson Lucian munching on a piece of Watermelon. When we went out to eat in a restaurant he never wanted sweets for dessert, he always preferred a piece of fruit or a fruit salad. 

I think 1993  my daughter and Lucian in the vegetable garden. He loved to go into the veggie garden, loved  to pick and eat tomatoes, carrots, sugar peas even beans. Lilli is eating a radish...Lucian peeps out from behind the tomato bushes.

Washing the tiny carrots for Lucian..

1997; family,  enjoying eating water melons.

2005; my granddaughter Fabrizia, was fascinated with the Doctor's bag, next generation MD's. 

Unfortunately I have never met a school health fairy so this contribution will have to do.

Click the link please and you might be lucky to meet  a few.

Sepia Saturday 135

Friday; Wild Rose;

Photo from my garden

Perfumed Darling

of cloudy winter days, blue spring skies and summer rains

 velvety petals

sweet and pretty

my wild rose.

© Text/Photo Titania






Link  Poetic Takeaway's; a trivial world of words;

Wednesday; The good bread;

I like to make up my own recipes.

Recipe for this one; all organic ingredients;

My recipes are wrist x π!  The dough must not be sticky it must be smooth and pliable.

500g plain flour

1 heaped tblsp spelt flour

1 heaped tblsp yellow maize flour

1 heaped tblsp  oatmeal

1 tblsp ground flaxseed

1tblsp sunflower seed

1tblsp pepitas (green pumpkin seed 

1/2 a handful shelled walnuts

2 teasp sea salt

2 teasp granulated yeast

1teasp bread improver (makes the bread soft and a beautiful crust, but not to hard)

ca 350ml tepid water  (perhaps a bit more depending on the flour.

mix and knead 

leave to rise in a warm place.

form breads and bake on low shelf  220C  for 2 small breads ca. 35 minutes.

or

keep the dough in the fridge for a few days it will improve in taste.