Bruschetta mit geräucherter Entenbrust und Erbsensprossen

Ich liebe die Metro. Wenn ich mal die Gelegenheit habe, dort einkaufen zu gehen, dann reicht die Zeit meistens gar nicht, all die schönen Dinge zu bestaunen, die es dort gibt. Meistens kaufe ich irgendetwas 'exotisches' aus der Obst- und Gemüseabteilung oder dem imposanten Kühlraum mit dem Fleisch. Bei meinem letzten Beutezug musste ich bei Erbsensprossen und geräucherter Entenbrust zugreifen. Schön, nun lag es in meinem Kühlschrank, aber was damit machen? Am Ende landete es wieder in der Kategorie 'Resteverwertung', nicht sehr glorreich aber trotzdem ein leckerer Abendsnack.

Bruschetta mit geräucherter Entenbrust und Erbsensprossen
für zwei Personen

• eine geräucherte Entenbrust, fein gewürfelt
• eine Handvoll Erbsensprossen, fein gehackt
• acht Cocktailtomaten
• eine halbe gelbe Paprikaschote, fein gewürfelt
• zehn Scheiben Ciabatta oder 3 normales Brot
• eine Knoblauchzehe
• ein EL Olivenöl (für das Dressing)
• ein halber EL guter Balsamicoessig
• Salz und Pfeffer

Das Brot mit etwas Öl besprenkeln und im Ofen knusprig rösten. Die Tomaten achteln, dabei den Saft und das Innere mit in die Schüssel geben. Entenbrust, Erbsensprossen, Paprika, Olivenöl und Essig dazugeben, mit Salz und Pfeffer würzen und ordentlich vermischen. Die Knoblauchzehe häuten und die Brotscheiben damit abreiben. Die Entenbrust-Gemüsemischung gleichmäßig auf den Scheiben verteilen.

Daring Bakers November challenge: Crostata filled with persimmon mousse and raspberry jam

The 2010 November Daring Bakers' challenge was hosted by Simona of briciole. She chose to challenge Daring Bakers' to make pasta frolla for a crostata. She used her own experience as a source, as well as information from Pellegrino Artusi's Science in the Kitchen and the Art of Eating Well.

Crostata (tart) is an Italian dessert. The base of a crostata is pasta frolla(or pastafrolla), sweet short crust pastry (or sweet tart dough) made of flour, sugar, butter and eggs. Pasta frollais versatile: it provides the base to make crostata with fruit preserves, pastry cream, fresh fruit,ricotta, and other ingredients, and, by itself, it makes very nice cookies.

Tarte should be a piece of cake for me, made them a dozen times, you can find them all here. I wasn't so fond of the idea of a whole sweet jam filling*, so I rather preferred blind baking and adding a filling afterwards. There are masses of possibilities for filling, I once for example made an apple cinnamon ice cream filling and topped it with marzipan. But I was looking for something new. I remembered a dessert recipe from one of my friends I liked very much. It's an apple mousse which is topped with a chocolate mousse or elderberry sauce. Apple seemed a little bit to plain so wanted something more fancy. Because I never used persimmons before I decided to gor for a persimmon-raspberry combination. The result was really smooth and tasty but took a lot of time (which involved a lot of waiting but was worth it).

* In Austria such a tarte with jam filling and dough stripes on top for decoration is called 'Linzer Torte'.

Crostata filled with persimmon mousse and raspberry jam

Jamie Oliver: Jamie does

Actually I wanted to write that with this book I get the feeling to be fed up with my favourite chef. But as I was briefly skipping through the pages again, the enthusiasm grabbed me again. Especially the French and Morrocan section made my senses tingle - could almoust smell all the spices and feel the heat... The Swedish section was disappointing though, I think there are a lot better recipes typical for Sweden which do not contain fish. Therefore I recommend this one: Kitchen of Light: The New Scandinavian Cooking ;).

All in all entertaining stories, great pictures and layout as always - maybe one of the best layouts so far. At the end stays just this tiny feeling of assembly-line work because Mr. Oliver is tossing out books in a row ... I'm missing the real passion in his newest books so to say (got the feeling it got lost on the way).