Freitag, 26. November 2010

1.) IF- savour, 2.) I need your help!

Hallo meine Lieben,
das ist mein Eintrag für IF und ich möchte es auch bei Theydrawandcook einreichen.
Dafür brauche ich aber den grammatikalischen Beistand meiner englischsprachigen Freunde.
Ich wünsche euch ein leckeres Wochenende
Hallo my friends,
This is my entry for Illustration Friday, but actually
I designed this recipe for Sacher torte for
I am not a hell of a cook, but I love chocolate and I love Austria, since I lived there for 8 years, when I was a child. So this recipe is perfect for me.
I see now, that I should change the font and sice of the text, but most important is :
-VERY IMPORTANT--->Please proof-read your recipe to ensure that it is correct and not confusing!

Would you my dear blogger friends from USA, Canada, England and Australia be so kind and have a look if the text is all right that way?
That would be great.
Here comes the text:
Take the butter, most of the sugar and the warmed- up chocolate, add bit by bit the egg yolk and mix it, till it is foamy. Than add the breadcrumbs. Whisk the egg- white with the rest of the sugar stiff and fold it in the daugh.
Put it in a buttered cake pan and bake it on middle heat ( 170°C) for one hour.
When the tart has cooled down, cover it thin with apricot jam and thick with chocolate.Therefor warm-up the chocolate with the oil, a little water and some  sugar and stir it, till it is even.

Please write me if it is okay, or what mistakes I made.


  1. SOOOOOO beautiful! This is different then anything that I have seen at They Draw and Cook which make this wonderful piece stand out! Great job you did on this. Thanks so much for stopping by and cheering us on. I so appreciate your friendship. You are the BEST!
    Hugs to you!

  2. Janine,

    I found it to be a bit difficult to follow in some areas, but you're translating it literally from German to English and that happens...I have the same problems when explaining a recipe from English to Spanish and vice-virsa. I am a baker and if there's one thing about baking is that the measurements have to be pretty exact.

    I have a recipe for Sacher Torte and will look it up and send you the one I have. I believe it's in metric measurements also since I purchased the cook book while I lived in Germany many years ago.

    I love Sacher Torte...first had it in Vienna at a little hidden bistro near the cathedral...was out of this world!

    As for the font, it's lovely...don't change that. Have a great weekend.


  3. oh Janine!!!!!! this is wonderful...I love it.....I have done some work on they draw and they cook stuff...and I plan on doing a Holiday recipe too!!!

    love this!!!

  4. The illustrations are lovely. I read through your text and "daugh" should be "dough" and "middle" heat should probably be "medium". "Therefor" should have an "e" at the end or you could use "then". Your wording is slightly awkward to someone whose first language is English, but it makes sense and is charming the way it reads. I love the background flowers on your blog.

  5. VERY elegant and sophisticated! And the torte looks good enough to eat right off my screen. Beautiful job!

    I think you did a good job with the translation, but there are just a couple of points. "Daugh" should be "Dough". And "Therefor" should be "Therefore". I wasn't very clear on the last paragraph, actually. Do you mean that after it has cooled, you should put on a thin layer of apricot jam. Finally, you should pour on an even layer of the melted chocolate?

    Ooh, excuse me. My mouth is watering!

  6. If anyone who reads this bakes, they can understand it, Janine. You did a great job of translating, and the sacher torte sounds so yummy!!! Hugs, Terri xoxo

  7. Janine, So lovely to hear from you. How are you? Love how you have made your recipe, the art is fabulous. The writing looks very fancy.
    I am still on a spiritual growth quest, which is disctracting me away from art at the moment. Do intend to share more art once I re-arrange the small bedroom.
    Thinking it will all work out for something different, learning is so exciting!
    Loads of love!
    Have an amazing chirstmas!


  8. Looks and sounds good to me Janine. I got some kind of email for recipe but I thought it was spam so I deleted it. I didn't know it was to enter your recipe. I don't really have any, since I just do it by feel or touch. I never measure either. Oh well. Your recipes looks delicious.

  9. Hallo Janine,
    Sehr shoen gemacht und bestimmt auch lecker. (Ich liebe Sachertorte!) Ich koennte das selber schon machen weil ich oft Mehl und so was fuer Deutsche Rezepte wiege, aber die meisten Amerikaner haben keine Kuechenwaage. Deshalb sieht man in amerikanische Rezepte eher "2 cups flour" oder "1/4 cup sugar" oder sogar "1/4 cup plus 2 tablespoons." Aber mit Schokolade ist es dann auch anders; dann ist es doch ounces, weil man es so kauft. Butter ist auch meistens in cups oder tablespoons, ausser wenn es genau 1/4, 1/2, oder 3/4 Pfund ist. Das ist vielleicht nicht wichtig und vielleicht auch zu spaet. Ich habe auch keine Ahnung wie die Rezepte in England und Australien aussehen.

    Und so wuerde ich das schreiben:
    Put the butter, most of the sugar and the warmed up chocolate in a bowl. Slowly add the egg yolk and mix until foamy. Then add the breadcrumbs. Beat the egg white with the rest of the sugar until stiff and fold it into the dough.
    Put the batter in a buttered cake pan and bake at medium heat (170°C or about 350°F) for one hour.
    When the tart has cooled, spread a thin layer of apricot jam on top and follow with a thick layer of chocolate. Prepare the chocolate coating by warming up the chocolate with the oil, a little water and some sugar and stirring until smooth.

    Sorry for the long comment. I hope this is helpful.
    Best wishes,

  10. Ooooh, I love Sacher torte and I love your illustration of the recipe even more, it certainly does it justice.