Rum ‘o clock and Laranja

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It’s been a while since the last post, but we have been very busy with looking for jobs and organizing everything. Today it’s sunday, a very rainy sunday and finally we made it to get a new entry. The more we continue with the blog, the more we love it. I really like this mixture of food and drinks, a combination of our two big passions. Iker is more the food- part and I represent more the drinking- part, but while sharing ideas, it doesn’t matter if Iker is a patissier or not,  if I am a barkeeper or not, because at the end, we both take part of the process and today I am really happy with the result. A Cocktail for rainy spring days and cold winter days. I hope you will like it as well!

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In Vienna we used to have a nice minibar with spirits and liquors and we really miss this minibar, because when friends are coming over for dinner it’s always a nice extra to serve a cool drink: A sparkling aperitif to welcome them and a strong digestive to say goodbye. This week we had this brilliant idea, that every time we go for a bigger food shopping we get a bottle of liquor and I think in a few weeks our missed home bar is gonna be back. This week we got this nice rum, Aniversario Pampero  and I think it’s perfect for simple, but special drinks. While thinking about the recipe, I remembered that my sister brought me black tea from Russia, which I actually never used before. So we started to make this black tea and the taste was surprisingly good, a slightly fruity taste!

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But we were still not completely happy with the result, so we decided to make another drink. Thats why our entry today includes two new drinks: A Rum’o clock and a Laranja!  The drinks a very similar, but each one special for itself.

Ok, let’s start with the Laranja: 

  • 3cl Rum Aniversario
  • 2cl Cointreau
  • 1-2 cl Fresh Lemon Juice
  • 2 cl Pure Maple Sirup
  • 4cl Fresh Blood Orange Juice
  • Shaker and Ice Cubes

Place all the liquors and juices plus ice cubes in a shaker and start shaking. The more ice you add and the more you shake, the more creamy your cocktail is gonna be.Fill the drink in one of your most beautiful glasses and serve it with a flower or just simply an orange twist! Cheers!

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Drink numer 2: Rum’o clock: 

  • 3cl Rum Aniversario
  • 2cl Cointreau
  • 5cl High Quality Black Tea
  • 2cl Pure Maple Sirup
  • 1cl Fresh Lemon Juice
  • Shaker and Ice Cubes

Place all the ingredients plus ice cubes in a shaker and start shaking. Shake it long enough to get a nice creamy top. Serve it in a nice Cocktail glass or other glass of your choice.

I promise this sunday is not gonna be that rainy anymore!

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Iker& Julia, xx

 

I Scream “Ice Cream”

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The last days here in Meran have been really hot, it already feels like summer. Hot weather means a lot of ice cream and we definitely need ice cream right now. My grandma gave us her old Ice Cream Maker, I really don’t know how old this machine is, but it still works. And the cool thing about those Ice Cream maker is, whenever you are in the mood for a cold dessert: sorbet, ice cream, frozen yogurt or whatever, you can have one in like 30 min. You are also very free by deciding, if your ice Cream should be more fruity/healthy or heavy/creamy. You can skip the cream and just use frozen Berries or fruits and for sweeten it, just use some tablespoon of  pure Maple Sirup. During the last week we tried already quite a lot of recipes, with some very tasty results and some failing, the Grapefruit- Sage Ice Cream could not make it in our Top 2. Today we want to show you our favorites:
A Blueberry- Thyme Ice Cream and a Strawberry- Raspberry- Rhubarb Ice Cream.

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Lets start with the Strawberry- Raspberry- Rhubarb recipe: 

  • 3 Stalks of Rhubarb
  • 300 g Strawberries
  • 300 g Raspberries
  • 375 ml Water
  • 150 g Brown Sugar

Step by Step: 

  1. Take the rhubarb and wash it carefully under the sink, and then chop off the leafs that the stalks could contain. Besides you need to peel off the red skin from stalks, first removing the hard tip of the bottom and then with the help of a knife, grab the think skin and peel it off until you remove it completely. (You have to remove both leafs and skin due the presence of oxalate in the rhubarb which is more present in the leafs than the rest of the plant, but don’t throw it away, because by cooking the skin, you get the red color of the rhubarb!)
  2. Now place the water in a pot altogether with the peels you set aside before and let them simmer until the color have been translated in the cooking water. Remove away the peels and now place it the chopped rhubarb.
  3. I like to chop the stalks in piece I can handle better before. For example to make a confiture, to put in my muesli later etc. So you can always cut it in pieces of 3-4cm long or if they are too wide you can cut them in half! For this recipe you can follow this idea, or to make it quicker, cut them in really small pieces so the cooking process will be shorter.
  4. Simmer the rhubarb and cook until it’s completely soft. Now place in the sugar, strawberries, raspberries and bring this mixture to a boil.
  5. With the help of a hand mixing machine, mix everything together and then sift it. Place it in a metallic bowl covered with plastic film on top of the mixture and put in in the fridge until it’s cold. (A mixture that we let rest in the fridge at least for 24hrs will gain more stabilization and consistency when it has to be worked in the ice cream machine). 
  6. Now place the mixture in the Ice Cream Maker, set the time and active the machine. There’s not a perfect time, each brand works different, posses a different motor, capacity etc. So the best tip is to keep an eye on it always. Our machine has a capacity for half a liter of mixture and it takes between 30-40 min to be ready since the machine is not that awesome!
  7. You know that the mixture is ready when it have been hardened enough to be hold in a spoon without spreading or falling like a pudding. Needs consistency and a body that we will work later in the freezer on -10º or -15ºC.
  8. So pour your mixture in that plastic or metallic and place it in the freezer for at least one hour.
  9. Feel free to enjoy it whenever you want

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*In order to have a creamy and perfect ice cream or sorbet all the time you might need to use some stabilizer that helps this process efficiently! For this same recipe we’ve tried with 50grs of trimoline/inverted sugar that we dissolved in the cooking water when we put all the ingredients in.

For the Blueberry- Thyme Ice Cream: 

  • 300 g Blueberries (we used frozen ones, but you can also use fresh Blueberries)
  • 300 g Water
  • 100 g Maple Sirup
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Step by Step: 

Put the Blueberries in a bowl and tip out the leaves from the branch. Give the water and the Maple Sirup in a pot and heat it up, when it starts boiling, remove it from the stove and pour it over the blueberries, let it rest and soak till the mixture is cooled down, this will take about 15-20 min. Give the cold mixture in a blender or food processor and start blending, you will get a smooth and creamy mixture. Strain it carefully in an other bowl and pour the mixture in the Ice Maker. To have a creamy Ice Cream it will take about 30 min, but better you check after 20 min frequently. Store it in a jar in your freezer, Enjoy!

Iker& Julia

 

Dried Tomatoes

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Our first post from Meran, the City where I grow up and which is full of memories. But something is different, Iker is here and it feels really nice to spent the summer with him here, surrounded by nature and a lot of sun. The last days were quite busy, preparing, getting organized, unpacking, meeting friends and family. For me actually nothing really changed, but for Iker it’s a really exiting experience. We have a little flat with garden, including a veggie garden, which is so awesome. Collecting fresh herbs and Vegetables for the daily cooking. We also found some old kitchen machines, like an ice cream maker and a juicer and we are so excited to experiment with them. Yesterday we went to the local farmer marker, which is so small compared to the markets in Vienna, Iker was quite surprised: “That’s all?? How cute!” Things are different than in a bigger city, but for a few months it feels nice to be a bit disconnected.
We got some nice tomatoes and a lot of other things and we are ready to make some nice new entries!

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What you need for the dried tomatoes:

  • 3 kg of Tomatoes (we took the long and big ones, Pelati- Tomatoes)
  • a Dehydrator ( if you don’t have one you can also do it in the Oven)

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Let’s get started:

Wash your tomatoes with cold water and beginn to cut them in half, like on the picture above. Once you are finsished with the tomatoes put them on the round fences of the Dehydrater. Let them dry for about 24h at 60 °C.
For making them in the oven, use also 60°C and check after about 10h.

Once your tomatoes are finished, you can use them for a lot of dishes: For salads, on the Pizza, in a Pasta- dish. You will see it gives a lovely flavour to any dish! To make them last longer, you can put them also in a jar with Olive Oil, Garlic and Herbs.

Iker and Julia xx

Chapter II: Merano

Chapter II: Merano.

So is it! The day has come and we move out of Vienna to come to the hometown of Julia, it’s the second biggest city in the region called South Tirol in Italy. It’s an splendid and great city surrounded by such a high mountains which can even surpass 2000mts, maybe from where are you from dear reader this might could not be surprising for you, but from the single fact that laying on bed every morning looking through the window and seeing the first sun rays entering and lighting up the house, you will see such a great sculptures made of soil and stone covering and trapping all these valleys and small towns, they still covered by snow on the hills.

It’s a new air we are breathing here, it took a couple of days to bring everything in the flat, fix it, throw away a lot of things that were inside, paint it and pump it! You cannot believe how many boxes we brought from Vienna just carrying inside things for cooking. We were so surprised that they were more than clothes!

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After all these days of hard work in the flat, that result into a cosy and warm new place we like to call home, we started our new project! Since we already localized companies that can provide us with boxes full of mysterious ingredients, from local farmers who bring them to the city. Julia and me, we are over excited to see what new ingredients we get here for start cooking.

But! The great new and reason of this entry is due to our new plan here in Merano. Let us tell you what it is. We have a big garden outside, were plants, flowers and even apricot and figs trees are outside, but besides this we were dying since ages to tell all of you of our new veggie garden we will plant in here!

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So we took the car, warm it up and go to visit Barbara. We got from her (a friend and neighbour of Julia) that works in an amazing garden store a lot of things, after talking and sharing our experiences in Vienna, she explained to us a bit about the seasonal products, which are most likely to grow up and which are better to the conditions of our garden, and since the season in fact it’s starting earlier due the good weather this year, we might be able to plant few things a couple of times!

We fill up the car we so many things, rhubarb, celery, tomatoes, cucumbers, coriander, lemon peppermint, beet roots and a lot more of herbs and veggies, which we are not describe all of them here to keep the surprise for further entries! ; )

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We bring everything home and we immediately started the hard work, cleaning the soil of roots and dry leaves, removing rocks and working the land so we could refresh it with a bit of new hummus and make the channels for planting and walking through. We started with a small one planning to expand it through time depending on when it’s better to plant certain things.

It took a lot of time to make such a nice garden, we were covered by soil, throwing each other worms and putting so much love and patience in this new creature we are letting grown up in the back of our new home!

Merano seems like a new and perfect start for us, we are having such a nice beginning surrounded by family, friends and this beautiful country!

We will share with all of you how our garden it’s working through the time.

Have a nice weekend everybody and please share with us your comments, we will be happy to hear from all of you and keep answering your doubts about our projects!

Da Vienna a Merano! Ciao a tutti!