Durch die Strassen auf und nieder, leuchten die Laternen wieder... ***Herbstunterhaltung im Deutschem Eck***

[MmeLindt]

Durch die Strassen auf und nieder
leuchten die Laternen wieder:
rote, gelbe, grüne, blaue,
Lieber Martin, komm und schaue!

Wie die Blumen in dem Garten
blühn Laternen aller Arten:
rote, gelbe, grüne, blaue,
Lieber Martin, komm und schaue!

Und wir gehen lange Strecken
mit Laternen an den Stecken
rote, gelbe, grüne, blaue,
Lieber Martin, komm und schaue!

*

It is that time of the year again. Check your lanterns, get enough batteries, start the Bastelaktion.

Zzen, I can explain how to make Zwiebelblootz, with yeast or sour dough or Quark-Oel-Teig, with or without bacon, with or without sour cream, whichever version you prefer.

My neighbour is off to Munich for the Oktoberfest on Sunday, together with a few of his friends. So if you bump into 5 noisy but lovely Scots, it might well be them. I'm quite envious, would love to have a few hours auf der Wiesn

oh thanks Gracelo. I will take you up on that. Can we have the easiest version maybe?

I'm a bit scared of yeast tbh, I shy away from it.

If you don't like yeast then the easiest is probably to use a Quark-Oel Teig.
For that you knead together 150 g Quark (doesn't matter how many % fat), 6 tblsp oil (sunflower will do fine), 6 tblsp milk, 300 g flour, 1 pack baking powder, a good pinch of salt. This should be enough for a 28 cm diameter baking tin, for an oven sized tray I would double the recipe or take 250g Quark, which is also the standard pack size, so that is quite handy. Roll out quite thinly and line the baking tray. I put baking paper under anything, wouldn't know what to do without it.
I would use for a round blootz at least 4 big onions, but that really depends on size of the onions and personal taste. Half the onions and cut them into thin slices, then gently saute them in some oil or butter until they are soft and golden to light brown.
If this were for me I would add some nice pan fried Speckwuerfel to this and a normal size pack of sour cream or better Schmand, some people add eggs (for a round blootz I'd say 2 eggs and about 250 g sour cream), but I'm a Frankonian and view that as uncalled for luxury. It becomes more like quiche that way and it shouldn't be like a quiche, I think. Also, as a Frankonian a Zwiebelblootz (or blaatz as is it is pronounced in my village) wouldn't be right without copious amounts of caraway but I'm well aware that not everybody shares the taste in caraway. Season to taste with salt and pepper. Spread on the pastry.
Bake for about 25 - 30 min at 200 C. To get the bottom crisp you need heat from below. I would rather use Ober- und Unterhitze than Umluft.
Where I come from it is traditionally made with bread dough very thinly rolled out. You can buy it at some bakers, or you could do it with ready made bread mixture from a shop.
I know now what we will have on Saturday. All I need is some Federweisser.

Ernest - NittyGritty really does work, and gets the eggs out too. dip it into a bowl of water after each pass, and youll see how many nits and eggs come out at the end. My children are usually free by the 3rd combing, it takes a week.
I reckon if I really put my mind to it, I could get them free within 3 days with Nitty Gritty.

Are the scots wearing kilts?
I have seen scottish men doggedly wearing kilts in teh middle of all teh lederhosen!

Train was packed with merry trachten-wearing drunks this morning.

LOL at Gracelo's comment "I'm a Frankonian and view that as uncalled for luxury". That really did make me lol.

I am going to try out the Zwiebelblootz, we should be able to get Federweiser, since the vineyard down the road has started the wine harvest.

Is the yeast recipe with fresh yeast? I have been using the instant yeast for baking bread and it is really easy.

think we'll have a Zwiebelblootz tomorrow too. Thanks for that Gracelo.

It#s not that I don't like yeast (as in weird aversion), I don't know how you make it rise. Doesn't rise when I have yeast in a dough. haven't tried often since it is a bit disheartening when things flop.

Isuppose I'm at a time in life when I should be able to deal with yeast. Are you making it with yeast then ML? I'm doing the quark and öl job here.

I will probably do it with a bread dough. I use instant yeast, it rises fine. You get it in wee sachets. MIL used to make pizza with Hefeteig and the taste of the Hefe was always very strong. It put me off it. Must try with fresh yeast again, maybe she was doing somethign wrong.

blootz or even blaazt is odd looking, isn't it?

Has anyone heard from taipo lately? Wondering how her ds is getting on in school now. Haven't seen her around MN for a while.

Did she not namechange?

taipo? Really?

So hard to keep on top of everyone's name changes. Yes, come to think of it she did, didn't she? Can't remember what she changed to though.

morning. oktoberfest frenzy about to start. dh going to get full trakt (hopefully not the fraky half socks - wtf is that all about??) he wants me to get a dirndl. I'm not sure, and even if i did, it'll have to be next year when i've lost all my baby weight. just started to put my mind to it (too late for this year) and lost 3.5 kilos (only got 5 or so more to go)

Anyone remember their new year resolutions? Who was it planning to keep their house visitor tidy?That was mine too. And weight. Getting close to end of year and i'm starting to put my mind to it. at last.

fil sent out to get a nitty gritty, no word yet to say if he's managed or not.

We are frugal people, Mme Lindt not that you would be able to tell by looking at me. Need to start watching my calorie intake, me thinks.
Zzen, yeast is not difficult if you observe a few rules, just keep it warm but not too warm (anything above hand warm isn't good) give it time, knead a lot. I love yeast cakes/breads. With the quark-oil teig you need to make sure it's rolled out quite thinly and that it gets baked properly (you could even pre-bake a bit without the topping on) otherwise it can get a bit stodgy.

I'm sure my neighbour and his mates will be wearing their kilts. When I still lived in Munich I watched some -rather tipsy- girls at the Oktoberfest working up the courage to go over to a group of Scots in kilts to check what they are wearing underneath. Eventually they ran over to them -giggling their heads off- lifting the kilt of the cutest one. It all went so quickly there was no way they or anybody else could see something. They guys thought it was hilarious.

Lol, that was me ernest, I was going to keep my house visitor tidy and feed the dc healthier food!

Now I haven't even got a place to have visitors so that one is cancelled! By the way this tiny place is so tidy but I guess it has to do with the fact that all our stuff is in the cellar!

Am definately feeding the dc healthier stuff now especially after our UK stay where they ate more junk that you can imagine.

Trying with our 'Akademiker Famiie sucht...' advert again tomorrow so fingers crossed.

I think if you have a few extra pounds ernest, tht may be just right for a dirndl. I had the impression you are supposed to spill out of it a bit at the top.

Some of them are really nice. I wouldn't buy one because I wouldn'tknow where on earth to wear it but in Bavaria might be different.

I'm coming round to the yeast Gracelo. I'm even thinking about a bread-maker or are they just gimmicky things to rob us of money and not really necessary?

Are you all bread bakers then?

I don't have a bread maker mostly because I use sour dough for bread and I like my bread to have a proper crust. I think a bread maker is fine though for the more British type breads and I know many people who use it to make pizza dough and similar things.
I just got the most beautiful chanterelles, a lot better than any I've seen in the shops. There is a charity cake sale on at the institute at the moment and one woman sells them along with the cakes. She also told me where she picked them and it is very close to where I live. I'll be in Pfifferling heaven for the next weeks.

I have a great crate of Pfifferlinge but I don't really know what to do with them , other than say soup which seems a bit of a cop out.

I#ve just realised this is a St. Martin theme thread.

I'm always a bit about St. Martin and the beggar. You get this story every year, you know: st. Martin saw the beggar at the city gates and took his sword and sliced his cloak in two, handing one half to the beggar. Now I can't help thinking this is not cutting it (sorry couldn't resist the pun) as a saint and really he should just give the man the whole cloak.

Surely he has a spare cloak at home?

Gracelo
I think I need to hassle you for more recipes, sour dough? Hmm, lovely.

I don't have a breadmaker but I do cheat a bit and bung everything into the food processor to give it a mix then knead the dough a bit myself.

Good luck with the househunting, Admylin. Hope that the ad yields something good.

Zzzen
Lol, true. I always wondered if it was the Samaritans story, a bit embelished.

I like Pfifferling simple, just sauteed in a bit of butter with some finely chopped onions and parsley, with or without some cream, to eat with bread, or maybe have some egg scrambled over it. Or mixed with some tagliatelle type pasta.
Not sure about St Martin, it feels a bit mean, doesn't it? I did my first steps on St Martin's day at 9 month, 5 days old, got up from the little stool I was sitting on and walked all the way through the kitchen to the man who had played St Martin in the procession and who had popped in afterwards to say hello to my grand father. This story is told every St Martin's day in my family.

That is a lovely story, Gracelo.

I did pfifferlinge with smoked salmon, pasta and a blob of saure sahne recently. And lots of herbs.

Used the left over pfifferlinge in an omlette next day.

He was -according to my mum- very handsome, Mme Lindt
My sour dough is from my grandmother, I have taken it with me to where ever I moved for the last 15 year, neither dd nor dp like my German bread, but ds seems to like it. dp claims that it is a little known fact that the Berlin wall was made with German bread, not bricks.

Gracelo
I was just copying your post about the Zwiebelblootz to get the recipe when I noticed the referance to caraway seeds. That must be Kümmel, oder? The Franconians put Kümmel on everything. . The worst baker is Rösner in würzburg. Their non-kümmel items even had kümmel in them. I swear, I even has a hörli one time with kümmel.

Röser's Kissinger however, are to DIE for.

Yes, Kuemmel! You can't have bread or buns without it. You can tell a non-Frankonian in a Wuerzburg bakery when they order "ein Broetchen, aber ohne Kuemmel".
I don't know the Roesner Kissinger. I like the Brandstetter Butterbrezn and I love their Heinerli at Christmas.

ein Brötchen, aber ohne Kümmel!

LOL

Kümmel is alright. There's an old fashioned English cake which is made of caraway seeds, isn't there? I've never eaten it just read about it though

Reporting back on the ZWEIBELBLOOTZ , ya hoo (but no yeast). It was yum. We'll have that again but oould have been crispier I think, maybe needs to have a thinner base.

I love these old family stories retold and retold Gracelo, except when I have to do the retelling. Dd is always asking me to tell stories from my childhood (usually when I'm knackered): "tell me the one about how you ran out of the hotel and when your dp found you (in Thailand) you told them you wouldn't be leaving with them, you were going to go and live with the one-legged beggar man", etc.

Or: "Tell me the one about how you stuck the French teacher's chalk to the board and her chair to the desk " or even: "I want to hear the one about where the class set fire to the rubbish bin and the supply teacher ran out in tears" (double blush)

I was not really an exemplary dc