Küchenlatein

Thanks to everyone who contributed a delicious dish to this week’s Presto Pasta Nights. As expected there are fabulous ideas from all around the world, but this week Europe is under-represented.


Let's start with the fun!

I got the first entry from Kitchenetta of Got No Milk. She fell in love with the recipe just of Tomato Basil Cream Pasta the moment she discovered it on another blog. This pasta dish offers fresh flavors and a comforting blend of healthy and simple ingredients, cashew gives the sauce a creamy base.

Daphne from More than Words shares the recipe for Plum Sauce Char Siew Fettuccine with us. Roast pork from the freezer and plum sauce from the pantry are the ingredients of this wonderful pasta dish.

Mrs Ergül from Mrs Ergül in the Kitchen serves Beef Meatballs and Farfalle in Tomato Sauce. A classic combination which is always convincing.

Jin Hooi from Smell & Taste are my memory whipped up something simple but delicious for dinner: Dried Orange Peel pork with noodles. Thoese dried orange peel pork noodles are very delicious and the aroma from the star anises goes well with the taste of dried orange peel. Her husband was totally blown with this dish, I totally understand that.

Elizabeth from Elizabeth's Cooking Experiments serves Manicotti. Manicotti - the name for cannelloni in the US - are large hollow pasta tubes, approximately 3-4 inches long and 1 inch in diameter. Elizabeth stuffed her noodles with a delicious sounding cheese mix.

Becke from Columbus Foodie shares two pasta recipes with us. Skillet Chicken Breasts Aglio e Olio and Linguine with Bacon and Onions. Both were a great success and sound delicious, it's up to you which one you prefer.

Christine from Eat First, Diet Later serves a lazy spaghetti lunch. Although it's not a "real" recipe it hits the kid's taste. Can you expect more from a simple and easy to prepare dish?

The Stir-fried Asian-style Spicy Pasta is Elaine's first submission to Presto Pasta Nights. She made A Series of Kitchen Experiments and this (almost) vegetarian spicy pasta dish has Japanese and Chinese influences. Elaine's experience: With a cooler weather her taste buds were craving hot and spicier foods.

Haalo from Cook (almost) Anything at Least Once prepared Truffled Ricotta Tortelloni using Jiao Zi skins, which can found in Asian stores. The filling is a delicate mix of ricotta and Crema Turtuffon (a white truffle paste). Haalo recommends her dish as a starter, I could eat it also as main dish and dessert.

Ning from Heart and Hearth prepared a Sukiyaki-Inspired Beef Udon Soup with ingredients she had just at hand. Real original is the sauce, making all the difference. All together made an instant, hot, delicious meal when you are in a hurry.

Ruth from Once Upon A Feast, the inventor of this event has been craving to try Pasta with Pesto Chicken Meat balls. She did her very best to keep it (almost) kosher with some substitutions on the original recipe. Her dish looks so tasty that nobody should spare a thought about dieting.

Autumn is coming on in Germany and the colourful squashes and pumkins appear on farmer's markets. I uses butternut squash to prepare the Squash, ricotta & sage pasta bake, of course the lasagne sheets were homemade. The aroma of sage goes well with the squash.

update 2008/10/04

I apologize to Susan from the Well-Sesaoned Cook. For any reason I didn't include her delicious Kasha Varnishkes with Frizzled Onions in the round-up. I do make up my mistake now. This dish is worth to get out your old world tablecloth if you own any. Bow ties, buckwheat groats - kasha - and crispy fried onion are a perfect combination to please everyone.

update 2008/10/05

Another apologize to Patsy. This was definitely not my week or my month. I have to take care for my mother who is suffering from dementia. Obviously I am also getting forgetful. I hope this was the last missing entry, if not, please drop me a line.

Patsy from Family, Friends and Food cooked light: Pasta with prosciutto and spinach , a perfect combination of contrasting flavours This dish can be served as a quick and simple meal and needs not much to accompany.

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Bread Baking Babes' Kitchen of the month is located in the Netherlands. Monique from Living on Bread and Water chose an ancient recipe for Sûkerbôlle, a Frisian sugarbread. The recipe calls for sugar grains/lumps and ginger syrup. The latter was easy to get but the largest sugar grains I can get in Germany is hailstone sized Hagelzucker. Of course we have lump-sugar, which I don't use, but the decorating sugar I have always at hand.

This sugar doesn't give these big holes in the crumb, but it looks nice on the bread.


In Schleswig-Holstein, where I live, we have also a Frisian part: Nordfriesland or North Frisia. And of course we have those beautiful black and white cows, the Holstein-Friesian. We don't have any cows in our backyard like Tanna, but I was able to take a picture with cows ;-) ...


... no chance for them to move. The children were fond of this bread and asked for more, so I have to bake it soon again.

The recipe can be found over at Monique, fortunately it comes in metric units. I had to extend the baking time to approximately 50 minutes, because after 30 minutes the internal temperature was only 60 °C. I baked until the internal temperature reached 90 °C with the thermometer in the bread.

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