the KWH iPad Show #16 💜 watermelon & roll kuchen … like eating a cloud!

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Hello & Welcome
to my 16th episode of the
KWH iPad Show!

Today’s feature is the simple summer
pleasure of watermelon & roll kuchen 🙂

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Cast your gaze upon these clouds and tell me, what do you see?
I see a duck… turning into a swan… turning into a flock of birds taking flight!
Leave a comment, if you’d care to share your insight 🙂

August in Canada begins with a long-weekend 🙂 And this long-weekend’s nocturnal rains have allowed for sunny/blue skies with puffy/white clouds floating freely in the breeze. Plus, our neighbour got the weekend off to a great start by surprising me with a bagful of mystery yarn—which automatically makes any weekend a great weekend! You can see it there in the daylily garden 😉 The labels are missing, but I’d say it’s a few balls of cotton and maybe some wool? I’ll need to test how it felts.

And although summer might be half over, it’s just not summer until you’ve had at least one healthy serving of watermelon & roll kuchen 🙂 Last year at this time, we were visiting family/friends in Southern Ontario. The weather there was picnic-perfect. So to their backyard we went—with a platter of sliced watermelon and fresh batch of my mom-in-law’s puffy roll kuchen love ❤ It was a sizzling hot summer day. And this was a simple yet scrumptious Mennonite-style family feast!

There are many versions for the Mennonite Roll Kuchen recipe. Basically, it’s just fat-fried, fritter-like puffs of dough that melt in your mouth and taste as light as a cloud—fattening storm clouds, if eaten too often For a small batch, we (and by “we” I’m referring to chef hubby who does the cooking because he’s the one who adds a dash of “love” to every dish) use the following recipe.

Oh, and that patch of blue in the watermelon & roll kuchen photo is the sky’s reflection shining through—sink-side upon the kitchen counter 🙂
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Roll Kuchen recipe

1/4 c whipping cream
1 Tbs sour cream
1 egg, beaten
2 Tbs butter, melted
1 c flour
1/2 tsp salt
1/2 tsp baking powder

Beat egg. Add cream and remaining ingredients. Mix well. Roll flat and cut into rectangles with a slit in the middle of each piece. Fry in deep hot fat until golden brown. Serve with watermelon!

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simply summery ♥ Jackie

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