In Italian, ciabatta means “slipper,” the name is a reference to the shape, which does sort of resemble a slipper. Like many artisan breads, ciabatta bread tastes best when it is fresh. To refresh ciabatta bread which is slightly stale or soggy, it can be sprinkled with water and toasted in an oven immediately before serving. Otherwise, stale ciabbata bread can be allowed to go truly stale and turned into croutons.

480 g German #550 flour angiesrecipes 5 g Instant dry yeast angiesrecipes 140 g Sourdough rye starter 200 ml Water at 20C/68F

65 ml Milk at 20C/68F 2 tsp Olive oil angiesrecipes 2 tsp Salt

1. 
   In bowl of a standing electric mixer fitted with dough hook blend together the starter, water, milk, oil, flour and instant yeast at low speed until flour is just moistened. Cover and let rest for 10 minutes. Add in salt and stir slowly to combine and beat dough at medium speed for 5 minutes. The dough shall be very sticky but still hold its shape.
   
2. Scrape dough into an oiled bowl and cover with plastic wrap. Let dough rise at room temperature until doubled in size, about 90 minutes. Have a baking tray ready lined with well-floured baking paper. Turn dough out onto a well-floured work surface and divide in half. Transfer each half to the prepared baking tray and form into an irregular oval, about 8 inches long. Dust the tops with flour.
   
3. Cover loaves with a dampened kitchen towel. Let loaves rise at room temperature until almost doubled in bulk, about 90 minutes. An hour before baking ciabatta, start preheating the oven (and a baking stone if available) to 220C/425F. Bake ciabatta loaves 20 minutes, or until pale golden. Cool the loaves on a rack.

This easy and tasty cake is flavored with red wine, chocolate chips and cherry. Do not worry about the alcohol, which evaporates in the hot oven. Best baked a day before serving.
Super einfach und schmeckt richtig lecker .....

250 g Butter 180 g Sugar 2 tbsp Vanilla sugar 5 Eggs 250 ml Red wine angiesrecipes (or rose wine) 100 g Dark chocolateangiesrecipes 1 tsp Cinnamon, ground 10 g Cocoa powder 200 g Hazelnuts, ground 125 g All-purpose flour 2 tsp Baking powder 200 g Fresh stoned cherries (I used canned cherries instead)

250克 牛油 180克 砂糖 2大勺 香草糖 5个 鸡蛋 250毫升 红葡萄酒（或是粉红） 100克 黑巧克力 1小勺 肉桂粉 10克 可可粉 200 克 榛子粉 125克 中筋粉 2小勺 烤粉 200克 鲜无核樱桃（我用的是罐头）

1. 
   Roast the hazelnuts for a few minutes in a dry skillet and allow to cool. Grease a 26cm cake pan. Preheat the oven to 180 C/350 F.
   把榛子先烘烤几分钟晾凉备用。26厘米圆烤盘抹油，预热烤箱到180 C/350 F（预热烤箱需要10-15分钟，如果你的工具齐全，那么准备工作很快就好了，这样烤箱预热好了，蛋糕糊也齐了。
   
2. 
   Beat the softened butter with the sugar and vanilla sugar until creamy, then add the eggs one at a time, beating well after each addition.
   把牛油，砂糖和香草糖打发，然后一个一个把鸡蛋加进去搅打均匀。
   
3. 
   Gradually add the red wine while still mixing. Chop the chocolate into small pieces and add to the mixture. Add the cinnamon and the cocoa. Mix the hazelnuts together with the flour and the baking powder and fold into the mixture.
   徐徐把红酒倒进，边加边搅打。把巧克力切碎也一并加入。加入肉桂和可可粉。面粉，烤粉及榛子混合后一起加入拌匀成蛋糕糊。
   
4. 
   Fill the cake pan with the cake mixture and lightly press 200g of cherries into the dough. The cherries will sink into the cake when baking.
   把蛋糕糊倒入备好的烤模中，把樱桃轻轻挤入面糊。樱桃在烘烤过程中会沉到面团里头。
   
5. Bake for approx. 1 hour. The cake is baked through when you insert a skewer and it remains clean. When the cake has cooled decorate with whipped cream and cherries. Or just simply dust the cake with some icing sugar.
   烘焙大约1小时。用支竹签或是细筷子插入蛋糕中间，取出要是干净的就是烤好了。可以配上一些樱桃和掼奶油一起食用。或是洒些糖粉即可。

Anise or Aniseed....well...very confused though. At first I thought Anise was Fenncel, then I took a look of Caraway Seeds.....Man......why it looks so much alike Aniseed? So...I have decided to google for the answer....Here I have found the answers both from O Chef and Asia Food are most satisfying.

150 ml Warm grape juice (43C-110F), 100 ml Dry red wine 7 g Active dry yeast, 350 g All-purpose flour 100 g Rye flour, 2 tbsp Parmigiano Reggiano, grated

1/2 tsp Aniseed, ground, 2 tbsp Olive oil 3 g Salt, 1 tbsp Caraway seed 1 tbsp Poppy seed, 1 Egg white, lightly beaten

1. Place grape juice and red wine in large bowl of electric stand-mixer fitted with dough attachment. Sprinkle yeast over and let stand for 10 minutes. Mix together AP flour, rye flour, grated cheese and ground anise and sift into the yeast mixture. Beat at low speed until firm but sticky dough forms, about 2-3 minutes. Add in olive oil and salt. Continue to knead until smooth and elastic, adding more AP flour as necessary if dough is sticky, about 5 minutes.
   
2. Form dough into ball and place it in a large and lightly-greased bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise at room temperature until doubled in volume, about 1 hour. Punch down the dough and round up the dough. Cover and let rest for 30 minutes. Divide the dough into 10-12 portions and shape each into a roll. Place rolls on a baking tray lined with baking paper. Cover and let rise until doubled in volume, about 40 minutes.
   
3. Preheat the oven to 200C/400F. Slash the top of each roll with a sharpen knife. Brush with egg white and sprinkle with caraway and poppy seeds as desired. Bake for about 20-25 minutes until golden brown.

#Hazelnut Biscuit Crust:	#Filling:
100 g Hazelnut, ground 200 g All-purpose flour 2 tsp Baking powder angiesrecipes 100 g Granulated sugar angiesrecipes 8 g Vanilla sugar 125 g Margarine angiesrecipes 1 Egg	200 g Fresh cheese 300 g Philadelphia cream cheese angiesrecipes 200 g Granulated sugar 200 g Sour cream 125 g 3.5% Plain yoghurt angiesrecipes 2 Eggs 35 g Cornstarch angiesrecipes 150 g Raisins 150 ml Soave (or any other dry white wine)

1. 
   Mix the flour, ground hazelnut, sugar, baking powder and vanilla sugar in a mixing bowl for the crust. Soak the raisins in the soave.
   
2. Cut the butter into small pieces, add in the flour mixture together with egg. Quickly gather the dough into a ball. Wrap in plastic, and refrigerate at least 30 minutes.
   
3. 
   Mix fresh cheese, cream cheese and sugar together. Add eggs, one by one. Add in sour cream, plain yoghurt and corn flour. Stir until well blended. Blend in wine and raisins. Meanwhile preheat the oven to 175C/350F.
   
   
   
4. 
   Press the crust evenly over bottom and up sides of a 9-10-inch springform pan. Pour in the filling and bake in the preheated oven for 80-90 minutes. Turn off oven. Let cake cool in oven with door ajar for 1 hour. Remove from oven. Refrigerate cake for 3 hours or overnight and slice to serve.

1. First of all, choose the right sort of opener. The best tool you can use is the "waiter's friend" On one end you have the corkscrew, on the other a curved knife. The metal lever is something that enables you to pull the cork out smoothly and with elegance. Cut the foil capsule under the lip of the bottle and remove the top of the foil.

2. Twist the waiter's corkscrew into the cork until it almost reaches the length of the cork. Use one hand to hold the neck of the bottle and the other to hold the corkscrew.
3. Put the lever down against the top of the bottle. Pull up on the corkscrew handle until the cork is about two-thirds out of the bottle.

4. While still holding the neck of the bottle, use the other hand to slowly twist out the cork.
5. Congratulations! Now you can say goodbye to the broken, stuck, and shredded corks!

葡萄酒与酒杯的配搭

要欣赏葡萄酒的色，香，味，一只正确合适的酒杯是十分重要的。一只好的酒杯应该薄身、无花纹、无色而透明，并要是要有高脚。同时，为了令葡萄酒能舒适地呼吸，杯的容量必需够大。另一方面，当酒被摇动时，香味能集中在杯口。
郁金香形状或向内弯的酒杯可以让你旋转、倾斜葡萄酒以及最大限度闻到酒香，增强你品尝葡萄酒的能力。为了做到这点，酒杯中倒入的葡萄酒不要超过杯体的1/3。葡萄酒所散发的香味浓度取决于杯子的形状。
以下是有饮葡萄习惯的爱好者最好能准备的4款基础酒杯。

1. 饮红葡萄酒用的波尔多/Bordeaux酒杯，这种酒杯可以用来饮用Carbenet Sauvignon, Merlot一类的葡萄酒。我没有另外备龙谷Rhone酒杯，所以也用这个杯子来饮用。
   
2. 饮红葡萄酒用的布根地/Burgundy酒杯, 这个杯子用来饮用Pinot Noir就很不错了。
   
3. 饮白葡萄酒用的布根地/Burgundy酒杯, 这个就是喝Chardonnay的杯子了。我没有另外备阿尔萨斯高脚酒杯，也就是说喝Riesling的杯子，所以也用它凑和了。
   
4. 香槟酒杯/Champagne Flute，汽酒一类的统统用上了。