{"id":14607,"date":"2020-07-02T07:18:15","date_gmt":"2020-07-02T06:18:15","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2020\/07\/02\/koch-mein-rezept-rezeptetausch-unter-foodbloggern-cook-my-recipe-recipe-exchange-with-food-bloggers\/"},"modified":"2024-10-21T16:34:58","modified_gmt":"2024-10-21T08:34:58","slug":"koch-mein-rezept-rezeptetausch-unter-foodbloggern-cook-my-recipe-recipe-exchange-with-food-bloggers","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2020\/07\/02\/koch-mein-rezept-rezeptetausch-unter-foodbloggern-cook-my-recipe-recipe-exchange-with-food-bloggers\/","title":{"rendered":"Koch mein Rezept \u2013 Tartelette Apricot – Rezeptetausch unter Foodbloggern \u2013 Cook my Recipe \u2013 Recipe exchange with food bloggers"},"content":{"rendered":"

Ich nehme seit einigen Jahren regelmaessig an Blogevents teil, denn so lernt man unheimlich viel dazu. Nicht nur lernt man Gleichgesinnte kennen, sondern auch neue Rezept, Koch- und Backtechniken und Zutaten. Ich habe so ein paar neue Freunde gefunden, die in der ganzen Welt verteilt sind. Ich reise ja viel und so teile ich meine Eindr\u00fccke sehr gerne durch meine Rezepte, die dann aus dem Gekosteten entstehen. So bin ich froh, dass ich fuer den neuen Blogevent \u201cKoch mein Rezept\u201d<\/a> Euch den Blog \u201cTanz auf der Tomate\u201d von Carmen<\/a> vorstellen darf. Blogevent bedeutet, man bekommt ein Blog zugelost, aus dem man dann ein Rezept aussucht und nachbackt oder nachkocht. So erh\u00e4lt man die Chance, einmal etwas anderes aufzutischen, als man sonst kocht\/backt. Welches Rezept man nimmt, ist egal, aber man sollte dazu das Blog vorstellen.<\/p>\n

Wie erw\u00e4hnt, Carmen von \u201cTanz auf der Tomate\u201d<\/a> reist viel und stellt dann diese Stadt oder das Land vor. Oft kocht oder backt sie in jenem bereisten Land bei einem bekannten Chef oder in grossen Kochschulen und lernt so die professionelle Art des Kochens. Ihre Berichte sind sehr interessant und oft sehr bildlich beschrieben. So rieche ich den Duft, der sie in Kreta begleitet, und ich h\u00f6re das Krachen, beim Hummer zerlegen. Erinnerungen kommen auf bei ihrer Tour in Neuseeland und man merkt sehr schnell, dass sie der Franz\u00f6sischen K\u00fcche sehr angetan ist! Alles in allem ein sehr interessantes Blog, nicht ein typischer Rezepteblog, sondern er enth\u00e4lt Geschichten und Erlebnisse und vieles mehr. Schaut doch mal bei ihr rein!<\/p>\n

************<\/p>\n

I take part on several blog events. The good thing with this is, you get to know other bloggers and of course, their recipes. You learn new Technics, new recipes, new ingredients, and new ideas! I have found new friends who live all over the world! I travel a lot and so I am happy that I have been given the chance for our new blog event \u201cKoch mein Rezept\u201d<\/a> to cook or bake something from Carmen from \u201cTanz auf der Tomate\u201d <\/a>. She is an avid traveler\u00a0too and writes about it. She also takes the chance to go to a cooking school in those countries, mostly very well-known schools, and Chefs. As I mentioned Carmen travels a lot and writes about her adventures. She writes very well, when reading I can smell the air in Crete, I hear the cracking when she opens a lobster, I get all dreamy when reading about New Zealand and one realizes\u00a0immediately that Carmen is in love with France. All in all, this is a very interesting blog. Not the usual food blog but enhanced with stories and more. <\/em><\/p>\n\n\n

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Ich habe Carmen\u2019s Rezept aus dem Beitrag \u201cKochen lernen in Paris \u2013 Tartelette Pistache\u201d<\/a> genommen und so umgearbeitet, dass es zu meinen Zutaten gepasst hat. Hier kriegt man keine Pistazienpaste und schon gar keine Stachelbeeren, aber Mandeln und Aprikosen gehen auch. Mein Mann und ich sind keine Dessert-Liebhaber, aber so hin und wieder backe ich gerne mit Fruechten. Da hat mich diese Tartelette sehr angelacht! Mein Mann meinte gleich, der Teig ist besonders gut! Ja, das stimmt! Mir ist die Nussfuellung sehr aufgefallen, die fand ich super passend zu den Aprikosen! Ich habe das perfekte Backrezept fuer uns gefunden! Danke Carmen!<\/p>\n

Tartelette Apricot<\/strong>
Franz\u00f6sisch P\u00e2te bris\u00e9e
250 g Mehl
140 g Butter
6 g Salz (erscheint viel, ist aber super so!) (Wilma: stimmt, ist genau richtig!)<\/em>
1 Ei
20 \u2013 30 g Wasser (bei Bedarf \u2013 das kommt auch auf die Gr\u00f6\u00dfe des Ei an \u2013 wir brauchten das Wasser an dem Tag nicht) (Wilma: ich habe auch kein Wasser gebraucht!)<\/em><\/p>\n

F\u00fcllung \u2013 merkt Euch 50, 50, 50, 50 \u2013 eine der absolut besten s\u00fc\u00dfen F\u00fcllungen, die es gibt!<\/strong>
50 g Butter \u2013 Raumtemperatur
50 g Zucker
50 g Mandeln \/ Haseln\u00fcsse  etc. gemahlen (Wilma: ich nahm Mandeln)<\/em>
50 g Ei  (kann 1 oder 2 Eier bedeuten)
Wilma: 500 g Aprikosen, entsteint und geviertelt eingelegt in 3 EL selbstgemachter Orangenessenz.<\/em><\/p>\n

Mehl und Butter zwischen den Fingern zerreiben. Eine Kuhle in die Mischung dr\u00fccken und dort Salz, Ei und nach Bedarf Wasser einf\u00fcllen und am besten mit der Hand zu einem glatten Teig verarbeiten. So hat man das beste Gef\u00fchl f\u00fcr den Teig. Den Teig ausrollen und mit Hilfe des Nudelholzes in die F\u00f6rmchen hiefen. Hier vorsichtig eindr\u00fccken. Die F\u00f6rmchen in den K\u00fchlschrank stellen. Mindestens 15 Minuten. Backofen auf 180\u00b0C vorheizen. Die F\u00f6rmchen f\u00fcr ca. 30 Minuten blind backen (d.h. Backpapier auf den Teig, mit H\u00fclsenfr\u00fcchten f\u00fcllen wie trockene Erbsen oder Kichererbsen). Das Ganze ausk\u00fchlen lassen.<\/p>\n

(Wilma: ich habe trotzdem Carmen sagt, bei der suessen Variante wurde bei ihnen nicht blindgebacken, den Teig gebacken. Meine Nussfuellung war ziemlich fluessig)<\/em><\/p>\n

Den Ofen auf 200\u00b0C vorheizen. Die Zutaten der F\u00fcllung alle miteinander vermischen, auf den Teig geben und die Fr\u00fcchte oben drauf drapieren. F\u00fcr ca. 20 Minuten backen oder bis die Oberfl\u00e4che leicht golden ist. Auf Raumtemperatur runterk\u00fchlen lassen und genie\u00dfen.<\/p>\n

Ein Taum!<\/em><\/strong><\/p>\n

************<\/p>\n

I chose a recipe from Carmen\u2019s blog named  \u201cKochen lernen in Paris \u2013 Tartelette Pistache\u201d<\/a> and turned it so around, that I could use ingredients I can find in Asia. Pistachio paste is not available, and Gooseberry is impossible to find, but you can get almond and apricots. We usually don\u2019t have often sweets at home, but once in a while we like to have some fruity dessert. That\u2019s why this tartelette immediately caught my eyes. My husband immediately noticed the pastry, the dough is very tasty and very buttery! And for me the nut filling was absolutely divine! Thank you, Carmen! <\/em><\/p>\n

Tartelette Apricot<\/em><\/strong>
French P\u00e2te bris\u00e9e<\/em>
250 g Flour<\/em>
140 g Butter<\/em>
6 g Salt (seems to be a lot, but it needs it) <\/em>
1 Egg<\/em>
20 \u2013 30 g Water (only if you need it, I did not need any)<\/em><\/p>\n

Filling \u2013 easy to remember 50, 50, 50, 50 \u2013 one of the best fillings in the world!<\/em><\/strong>
50 g Butter \u2013 room temperature<\/em>
50 g Sugar<\/em>
50 g ground Almond or Hazelnuts (I used Almond)<\/em>
50 g Egg (can be 1-2 eggs)<\/em>
And I used 500 g Apricots, de-stoned, cut into quarters, and soaked in 3 tbsp of homemade Orange Essence.<\/em><\/p>\n

Grind flour and butter between your fingers, then add salt, egg (and if it is too dry some water, I didn\u2019t need it) and knead it quickly into a soft dough. Roll the dough out or like me, just push it into the baking tray, lined with baking paper. Put into the fridge for at least 15 minutes. Then blind bake the dough at 180 C for 30 minutes. Blind baking is baking the dough, covered by a baking paper and this weighted down with some dry beans, chickpeas, or rice. Let cool down. <\/em><\/p>\n

(Even dough Carmen said, she did not blind bake this sweet variation, I did, as my nut filling was a little too runny.)<\/em><\/p>\n

Heat to oven to 200 C. Mix all ingredients of the filling together and pour onto the dough. Add the fruits. Bake for 20 minutes or longer until the filling is golden. Let cool and enjoy! <\/em><\/p>\n\n\n

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Ich nehme seit einigen Jahren regelmaessig an Blogevents teil, denn so lernt man unheimlich viel dazu. 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