Heute ist eine Ausnahme - es ist nicht so drückend heiß wie die letzten Tage. Ok, es ist Sommer und da ist es naturgemäß heiß, aber ich mag es lieber kalt. ehrlich gesagt ich hasse die Hitze und könnte mir etwas besseres vorstellen als mich stundenlang selbst in der Sonne zu grillen. Bei solchem Wetter bleibe ich zu Hause und ... mache Eis - oder genauer gesagt - Sorbet. Einige Rezepte habe ich schon ausprobiert, unter anderem ein Rotwein-Himbeer-Sorbet von David Lebovitz (dem Eiscreme-Papst) oder ein umwerfendes Zitronensorbet von Jamie Oliver, das man auch hervoragend in den ausgehöhlten Zitronenschalen servieren kann. Ein anderes Rezept von ihm wollte ich auch noch ausprobieren, nämlich das Birnensorbet (welches aus dem selben Buch wie das Zitronensorbet -"Genial italienisch"-  stammt). Das Originalrezept (englisch) erschien mir aber ein bißchen fad, und ich erinnerte mich an meine Zeit in Polen, wo ich in der Sommerhitze immer Birnen-Minze-Eistee getrunken habe, nur den gibt es hier in Deutschland nicht. Warum also diesen Geschmack selbst herstellen? Ich hatte kurz vorher Nanaminze im Teeladen gekauft, und die schien mir genau richtig dafür.

Daring Bakers June Challenge: Baklava and Homemade Phyllo dough

Erica of Erica’s Edibles was our host for the Daring Baker’s June challenge. Erica challenged us to be truly DARING by making homemade phyllo dough and then to use that homemade dough to make Baklava.

I paniced a little bit when reading the challenge. This kind of recipe requires a lot of time and patience; things, I don't have lot's of (especially patience). Finally I made it - as always - and daring enough for me I guess. I was suprised as with every challenge that the result was tastier and prettier than I could have imagined. I hardly could stop my boyfriend trying before I took pictures ("No, I didn't take pictures yet. Back off!") This recipe is something to be definitively made again (but only with store-bought dough) ;) !

Daring Cooks June Challenge: Potato Salad - Baked Potato and Pineapple Salad

Jami Sorrento was our June Daring Cooks hostess and she chose to challenge us to celebrate the humble spud by making a delicious and healthy potato salad. The Daring Cooks Potato Salad Challenge was sponsored by the nice people at the United States Potato Board, who awarded prizes to the top 3 most creative and healthy potato salads. A medium-size (5.3 ounce) potato has 110 calories, no fat, no cholesterol, no sodium and includes nearly half your daily value of vitamin C and has more potassium than a banana!

One thing we Germans should know how to make is potato salad - we eat it at every BBQ, summer party and every christmas eve. Every time you order or buy a sausage at a place to eat you can have it with potato salad. Not to speak of 'Schnitzel' or other kinds of fried meat. But normally the salad is boring and made with lots of mayonnaise and pickled cucumber, but not lots of love. The best and really simple potato salad I had was at a traditional Austrian Restaurant in Vienna, the 'Figlmüller'. The serve the most famous 'Wiener Schnitzel' in town with a stunning potato salad with lamb's lettuce and Styrian pumpkin seed oil. So if you are in Vienna, you have to try it!
I posted a potato-salad recipe some time before (it's unfortunately in German), this one is with smoked trout, radish and a dressing of mayonnaise, mustard, honey and dill. For the challenge I wanted to make something really different. If you are a fan of 'toast Hawaii' or Hawaiian pizza, it's your kind of recipe. I personally don't like the mentioned above, but quite liked the salad; and in case of doubt just serve the potatoes separately ;)