My Surprise Parcel from the EBBP#7 arrived!

My surprise parcel from the EBBP#7 organized by Johanna arrived at my house. Sara from The Kitchen Pantry sent me this wonderful parcel from Milano in Italy. Thank you so much for this wonderful and generous variety and for your nice letter!
And I saw on the parcel that you spent a fortune for the post delivery...
Sara packed her favourite childhood sweets in the parcel. And I have to admit: I like them all :-)

She also sent me two homemade goodies: orange-apple jam and pear jam, so yummie!
Sara has a very beautfiful handscript and wrote me a nice letter in which she described all the things in the parcel. Something I never saw before is this sugo:
This sugo is made from tomatoes and cuttlefish ink, I'm really very curious to taste it and thank you for this fine pasta noodles - trofie and these ricciole. We love eating pasta at home. Sara works for the Italian food brand San Lorenzo as a Country blogger for England.

Euro-Blogging By Post #7 - Childhood Sweets

Thank you Johanna for organizing Euro-Blogging By Post #7. This time it's all about Childhood Sweets and I have to admit that it was so much fun looking for the sweets of my childhood. I found out that most of them are still in the shelves of the stores, sometimes the wrapping has changed a little bit. Here some of the treasures I found and sent:

Sweet coloured rice pops

Thirty years ago when all the fine chocolate brands weren't founded or unkown, the Merci chocolate was something special. My grandmother had always some Merci in her cupboard.

Sizzling sweet and sour powder with the taste of woodruff and chewy cherry candy stripes

I was so happy that I found "Pez". It's a toy which you can fill with candies. You open the top of this toy, you fill in the candies and you can serve the sweets one by one...soon they are empty so I added a refill package.

Chocolate cigarettes - wow ... we were so cool at the age of five when we were "smoking" our chocolate cigarettes ;-)

and, of course, Smarties

Unforgettable, these candy bracelets

My Childhood Sweets package is on its way and goes from Munich to ... a city north of Munich ;-) , sorry, that's all I can tell by now.

Tortellini Bundt Cake with Spinach and Cheese

Here is my contribution for the Monthly mingle #8 hosted by Meeta.
When I published this "Tortellini Bundt Cake with spinach and cheese" in German on my blog, one of my dear fellow German foodbloggers Foodfreak told me about the monthly mingle "Savory cakes". She wrote in a comment that this recipe would be perfect for this event.
So here I am hoping that you'll like it!
My sweetheart got the savory cake in a small heart form because it was on Valentine's day :-)


========== REZKONV-Rezept - RezkonvSuite v1.2

Titel: Tortellini Bundt Cake with spinach and cheese
Kategorien: Tortellini, Pasta, Cheese, Spinach
Menge: 2 persons

=========================Ingredients========================
150 Gramm cooked spinach
250 Gramm fresh tortellini with your favourite filling
200 Gramm grated cheese

==========================Topping==========================
100 ml milk
2 eggs
1 1/2 tbs. flour
salt
pepper
grated nutmeg

======================== Source ========================
nach www.raclette-suisse.de
-- Erfasst *RK* 13.02.2007 von
-- Claudia

Mix the spinach with the tortellini and the grated cheese. You can fill this mixture in a big buttered bundt cake form or in a few small "mini" bundt cake forms which is even more pretty. So you can serve each of your guests one bundt cake on a plate.

Put together all the ingredients for the topping and spread it over the tortellinis. Bake it in the oven for about 25 minutes on the lowest level(200 degrees Celsius or 390 Fahrenheit). Enjoy!

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The postman rang twice...

...and brought to me these wonderful two (!) parcels from England:



Michael from News Splash sent to me all the delicious goodies and with this selection he hit the mark. Thank you so much!
And a big thank you to Johanna from The passionate cook who did a great job in organizing the EBBP#6 and in clearing all the parcels through Europe.


Yes, I really like the red wine from Chile and I'm looking forward to drink it with great pleasure when my bad cold has gone.
The truffle oil with the scent of white truffles is extraordinary. I will keep it for special occasions. I adore white truffles since I tasted "Taglierini with white truffles" in a small trattoria in Alba/Piemonte.



The noodles are "fiocchetti all'uovo" and are from an artisan production from a master pasta maker from Italy and I will try them with...









...this classic tomato basil sauce or with a creamy sauce with dried porcini mushrooms


Yes Michael, I love this deep red wine from Chile and I love Italian food. And to be honest, I'm so happy that you didn't send me orange marmalade...that was my biggest fear when I saw the parcels arriving from England ;-)

Euro Blogging By Post EBBP#6

It's my first EBBP and it's funny to know that somewhere in Europe somebody you don't know is packaging a parcel for you.
I hope my parcel with my bavarian greetings will arrive soon in...
Thanks to Johanna for hosting the EBBP#6!

Foodblogger's Welcome-Dinner

Angelika from The flying apple launched "Foodblogger's Welcome Dinner" and gave me the honor to take part in it.
First of all: I never ate at Angelika's table, but I hazard a guess that I would never reach her qualities as a host. What I see, when I read the menu card for Tanna and Sue, is a really perfect host.
So, if Foodblogger-Friends announced their coming I would go crazy for weeks: reading cookbooks, looking in shops or at the market for the best and freshest ingredients, choosing recipes, perhaps buying new kitchen gadgets, choosing wine etc.
For me it's important where the guests are from. If they're from abroad or even from overseas I would offer certainly something bavarian within the menu.
I like to have enough time for my guests. Too many preparations could lead to an exhausted host. So, a few dishes should be prepared in advance. Not all the recipes should be new recipes, so I feel more "safe". But al least one recipe should be completely new.

At this season I would perhaps offer:

1. Topinambur-Carpaccio: You slice topinambur (Jerusalem artichoke?), arrange it on a plate, put a mixture of olive oil and butter over it and add pepper, salt and parmesan and put in the hot oven until the cheese is melted (a few minutes).
2. Chestnut-soup: slice celery and onions into cubes, roast in butter, add baked chestnuts, fill up with vegetable stock and cream, boil, season with salt and pepper and mix it up.
3. Saltimbocca á la Romana: veal with parma ham and sage in white wine sauce.
4. Millefeuille of white chocolate, white chocolate mousse and raspberries or selection of cheese, as you like.
5. Cinnamon truffles

I would offer pear-cider as a welcome drink which I discovered last week on the Viktualienmarkt in Munich. For the dishes I would offer red white from France (Cahors) or white wine (Entre deux mers/Bordeaux).

Would you like my menu?

So I like to know from five of my fellow bloggers (in alphabetical order), what would you prepare for a "Foodblogger's Welcome-Dinner"?

Billi from Kräutersturm im Hexentopf
Claudia from Fool for Food
Kathi from Kochfrosch
Petra from Chili und Ciabatta
Zorra from 1 x umrühren bitte

Feel free to write in English or in German!

Pear - Cinnamon - Vanilla - Jam

Deliciousdays are hosting the SHF #22 with the title "Can you can?". Sure, I can, I even love to can.
I tried a new recipe for a pear - jam. I never ate pear jam before so I was very curious about it.

This mixture of my most beloved spices (vanilla + cinnamon) with pears is very delicious. I bought "Santa Maria" pears; because they were very ripe and juicy, I didn't have to add extra pear juice as suggested in the recipe.
The cook book is called Zimt (sorry, only in German language) and it has wonderful recipes and photos for cinnamonoholics like me.
We were so surprised that this simple jam came out tasting so great that I wanted to repeat this "success". I didn't have enough pears, so I supplemented the needed one kilo with bananas. Not too bad either.


==rk
Title: Pear-Cinnamon-Vanilla-Jam
Categories: Jam, Pears,
Yield:

Ingredients:
1kg of pears
Juice of one lemon
500g preserving sugar 2:1
3 cinnamon sticks
1 vanilla pod, scored lengthways and seeds removed
100ml white wine
100ml pear juice

Source:
Zimt - Das duftende Juwel aus Tausendundeiner Nacht written by Wolfgang Hübner, Michael Wissing published by AT Verlag Baden und München, 2005

Directions:
Peal the pears and cut into small pieces. Mix the pears with all the other ingredients and start to boil them. Let them boil for two minutes.
Put the jam in glasses that were washed in hot water; close the glasses and turn upside down for five minutes. Therefore let the jam cool in the refigerator. Enjoy!


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