Deb from Smitten kitchen posted last year about cold-brewed coffee. I read the post just now, and was fascinated. It sounds so simple, mix grounded coffee with cold water, let sit over night and then strain. And it should taste less bitter and sour then cooked coffee that cooled down. That sounds very promisinig to me.
I love trying new recipe and I love coffee, so I walk in the kitchen direktly and mix water and grounded coffee. The next day I strained the coffee and fill a glas with homemade vanilla icecream and coffeextract. I ignored the part in the recipe saying mix extract with equal amount of water or milk because I like this espressolike taste of the extract very much.
Then I taste and now I can tell: Deb is right! It is the best Icecoffee i ever made! Continue reading
Thanks everyone for participating! I am still stunned from all of this delicoius entries. What a delicious breakfast table! It gave me a lot of ideas of what I want to bake in near future. I think I have to start on top of the List and bake my way down to the bottom.
Als Blatz bezeichnet man im Rheinland süßes Hefebrot. In Kölner Bäckereien findet man leckere Variationen mit Rosinen, Haselnüssen oder eingebackenen Zuckerstücken, die im Teig schmelzen, zur Weihnachtszeit auch mit Orangat und Zitronat. Besonders köstlich ist aber der Streuselblatz der Bäckerei 
