All, Food, The Challenges
Kommentare 23

ONE battle in TWO pots – the premiere!

Oh yes, we have a plan. So far one might think that we were just blogging away, but no. One is wrong.

Every week, Lisa and I will come together to challenge each other. Or actually I should say: We will NOT come together. We will both cook the same recipe, then style and photograph it. But far apart from each other… Lisa in Münster, me in New York.

Expected difficulties are: Will I find Marzipan in New York? Will the rainy weather in Münster cause Lisa’s soufflé to collapse? Will we interprete the recipe in the same way? And many more… When two people follow the same recipe, will they actually end up eating the same dish?

Whatever the outcome: We will share it with you. And we want you to participate by giving us ideas for recipes. Tell us what to cook or bake next!

Our first week started with a German recipe out of Lisa’s mom’s cook book called „Die Küchenfee“ by Clodagh McKenna. The dish is called Orangen-Reispudding mit Himbeerkonfitüre (Orange-Rice-Pudding with Raspberry Jam).

Here is what the book says about how to make it:

20g Butter

80g Rundkornreis

abgeriebene Schale und Saft von einer Orange

50g Zucker

50g Sultaninen

1TL frisch geriebene Muskatnuss

900ml Milch

Himbeerkonfitüre zum Servieren

Den Backofen auf 160°C (Umluft 140°C) vorheizen. Eine Auflaufform (1,2 L Inhalt) mit Butter ausstreichen. Den Reis mit Orangenschale, Zucker, Sultaninen und Muskat in einer Schüssel mischen. Die Mischung in die Auflaufform füllen. Milch und Orangensaft dazu gießen. Die Butter in Flöckchen teilen und auf die Oberfläche setzen. Den Reispudding im Ofen (Mitte) 1,5 Stunden backen. Dabei mehrmals umrühren. Mit Himbeerkonfitüre servieren.

That’s it. Sounds easy right? So we both do this 6000 Miles apart from one another. Well, we both don’t like the raisins, so we agreed to leave them out. And I cut the sugar back to 30g instead of 50g. After putting my dish in the oven, I realize that my milk is becoming this weird texture from the acid of the orange. Also after my rice cooked for 1.5 hours, it is pretty much just a mushy mash. No more chewing required. Then Lisa calls me telling me how WONDERFULLY her recipe worked! So delicious, the entire family was shoveling the entire portion (and she made twice the recipe) into their mouths with happy sighs at the end. All of this while I am looking at something that looks like sour milk on cottage cheese. How did that happen? Such a huge gap in the first week of this experiment already?? Neither of us have an explanation for what happened. On top this, Lisa ignored the part in the recipe that says „Dabei mehrmals umrühren.“ She just didn’t stir at all, so her pudding has a beautiful brown crust on the top. Sometimes accidentally not following a recipe creates even better results!

What will we cook next week? Stay tuned.

 – Jewels

23 Kommentare

    • Yeah I am not completely against raisins. There is a time and place for everything.

  1. There is such a cake called an Igl,
    Which, when made right looks rather regal;
    Pure sugar and butter,
    It makes heart doctors utter:
    „Delicious!..but it should be illegal!“

    • Enrico Tortellini, the „Igel“ would be a great challenge!!!
      We’ll keep it in mind, but we do need the recipe. Maybe Susan or Alexa have it written down somewhere!
      Thanks for the idea,
      hugs, Lisa
      PS: I never thought of it, but with that name you really should be in the food-business!

  2. Hallo!

    Ich habe decor8 gelesen. Super Fotos! Ich werde diese Seite zum Favoriten hinzugeben!.

    Liebe Grüsse aus Madrid.

  3. Alexa sagt

    I sure do have the recipe, but you’ll have to wait for me to get back to Berlin to find it. Can’t do that in New York! (Greetings from the heatwave.) As always, Lil Sis (and Julia too!), your creations look fabulous.

    • Alexa, looking forward to seeing the Igl-recipe! Thanks!
      hugs, lisa

    • Alexa sagt

      Okay here is the „Igel“ recipe, ladies! (For our English-speaking readers, „Igel“ means „hedgehog“ in German, and once you read the recipe you’ll know why!).

      Creme: Mix 250 g butter (room temperature!), 5 egg yolks, 1/2 cup powdered or very fine sugar. In a cup, mix 2-3 tablespoons of instant coffee with very little water (so that you get a kind of coffee paste) and mix it with the buttercream. Refrigerate briefly.
      Assembly: place a row of ladyfingers (the soft kind – this is important if you’re in Germany, where it might be preferable to use „Wiener Boden“ or some kind of light spongecake) on a cakeplatter or plate, cover with buttercream, add another layer of ladyfingers. You may want to do four or five layers of ladyfingers, depending on how many you have and how big you want the resulting Igel to be. Make sure to save enough buttercream to cover the top and all the four sides of the Igel with buttercream!
      Final touch: roast slivered almonds in the oven until they turn medium-brown. (This requires a lot of watching, as you do not want them to burn and blacken!) Once they are cool, use them to decorate the cake, sticking them into the top and sides – this is where the concoction gets its name! Whether you do this at random or in some geometrically accurate pattern (straight lines) is up to you… 😉

      Can’t wait to see this one!

    • Thank you so much! We’re smiling on both continents!

  4. tricia sagt

    The time and place for raisins would be oatmeal raisin cookies with a cuppa tea!!

    Good luck in this new adventure

  5. Just saw you on Holly’s blog Decor8. This is a really awesome idea! I will be using google translate a lot, but I’m adding you to my google reader. I can’t wait to read about more „challenges“!

  6. Lovely idea <3 Looking forward to exploring your future competitions

    Love, Jeanny (raisin-averse, too, couldn't live without marzipan, though :))

  7. O boy that is such a fun idea that you two had by cooking the same recipe and then sharing the results here! Love it! And funny too that the first dish has such different outcomes… 😉

    • Dear Simone, yes, it was funny that the first challenge really had so different outcomes!

  8. I think watching you guys cook it out and style it may be my new addiction! What a genius concept and waht fantastic stylists you both are! Wondrous! Love it! (and love raisins! hehe)


  9. What a great and crazy idea! I’m looking forward to see more of your different styles, angles and crumbs ;-).

  10. This is such a wonderful idea for your blog. I love it and can’t wait to see what happens.
    Your photography is stunning too. A real visual treat.
    Thank you! x

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