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Again!

I wish you a great start to a happy, healthy and prosperous New Year full of culinary highlights and beautiful experience!

(c) Oli Hilbring, Hilbring Cartoons

Köttbullar blogging then time next year: o)

And for those who do not yet know, here are the final tips on proper handling of firecrackers:

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Christmas menu 2010: Mozart marzipan dumplings with cream

Very well could be a multi-course menu consisting only of desserts, I'm confessing sugary bacon balls ... Among the desserts I have so often spoiled for choice, even at this year's Christmas menu , where have I really done to craft desserts, So that for which I spend hours in the kitchen am. This relaxes me. However, this dessert is almost simple.

had the recipe but then found yet so its quirks, which I have often cooked the books at the Austria-series. The dumplings should cover simmer, stirring constantly over low heat - just as, if, after the addition of semolina in milk once a lump is there, no liquid?

also voted for the amount of the nut filling is not - where the shell was too hard, the abundance was too liquid ...

In general, the filling: While the preparation I thought, instead of pistachios Walnuts I liked it better. That would be slightly stronger flavor and color contrast - when cutting the dumplings Mozart looks almost like a Mozart ball. Next time, be taken as a pistachio filling.

As part of a menu, the dessert can be prepared the day before. Before serving, then only needs to wrap around the wealth, and then pull the dumplings cooked. I have frozen the remains - according to recipe 3 dumplings per person are provided, but the Wolverines managed itself, we do not, we would not be done in less passes. The dumplings are in fact mighty powerful. I'm curious if dumplings and cream tk-hand feed.

The original recipe is from Helmut Austrian, who in Vienna MAK cooks, and is from the book "Austria's classic. Viennese cuisine with a modern interpretation "

Mozart balls with marzipan cream

Ingredients for 18 dumplings.

For the dumpling filling:
100 ml milk
40 g granulated sugar
1 tablespoon white rum
200 g ground walnuts (alternatively, pistachios)
40 g white chocolate, coarsely grated 40 g
ladyfingers, crushed / crumbled

For the dumplings shell:
250 ml milk, and milk to smooth stirring
60 g butter
(called Durum / Semola, that is very finely ground meal, as it is used for noodles, wheat flour) 80 g of hard wheat semolina
1 lemon, including the shell
1 teaspoon vanilla sugar
3 eggs
90 g white bread crumbs
salt

For the marzipan cream:
250 g marzipan
375 ml milk
60 ml whipped cream
½ tsp corn starch
50 g granulated sugar
20 ml Amaretto

For the decoration:
finely chopped pistachio nuts and nougat or chocolate chips or chocolate figures
ladyfingers, / ground crumbles

Preparation: For the dumplings
wealth boil add the milk, sugar and rum to the boil, then into the nuts, stirring constantly until the mixture becomes firmer. Then stir in chocolate and biscuit crumbs. Allow the mixture to cool. Then shape into 18 balls and freeze. For the dumplings boil

cover milk, butter and a pinch of salt. give lemon zest, then the meal. The mass thickens very quickly, so a little milk to use to stir until smooth. Allow the mixture to cool, then work with vanilla sugar, eggs and bread crumbs. let cool completely. share

For the marzipan cream, marzipan into small pieces and with milk, cream, sugar and starch bring to a boil. Then blend in very low heat until the marzipan has dissolved (hectic and Austrians take a stick blender, o)). Then with amaretto flavor. If you like, the cream before that happens through a fine sieve, then the cream is fine and more fluid.

the dumplings from the freezer to take wealth and individually wrapped in dumpling shell. can pull the dumplings in simmering water, cooked until they float to the surface. This takes about 10 minutes. Then the dumplings with a slotted spoon out of the water, roll in remaining biscuit crumbs, place on plate, and everything to give marzipan cream with grated Sprinkle pistachios. Garnish with praline or chocolate chips or chocolate pieces.

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Christmas menu 2010: veal fillet in bread shell with cinnamon and vanilla sprouts

With the main course of this year's Christmas menus I was doing me a long time difficult. Usually, yes is just the main course and then set the other gears, but I do my heavy with meat, usually find the right cooking point ... not usually so is the husband responsible for the meat. For me alone I'm mostly vegetarian dishes, which I find generally more exciting anyway. But a meatless holiday menu is not implemented in this budget. Where we were able, after all, that we neither want nor eat duck goose and chicken, there are quite often during the week. That would give New Year's beef was laid already.

At Malad-on-the-sofa in front of the TV, I saw lying on breakfast television ZDF the Christmas menu by Alfons Beck where I liked the main course spontaneously veal in bread shell. Although this is somehow fully seventies, but the combination of meat and bread I liked back then, and the reversal of a side dish can.

The recipe is for two people of course too much. The rest I laid in plenty of aluminum foil wrapped on the second day in the furnace and heated to a temperature of about 70 degrees. The fillet was nice and tender. To this end there was then a rocket-lobster salad (the remains of intermediate course , supplemented by rocket), plum chutney with oranges and apple-onion marmalade - the latter by the way, a recipe from Jamie Oliver (for the case that after cookbook test someone thinks I reject Jos recipes per se, o)).

veal meat at slaughterhouses the way, you have to pre-order - I knew it until now so that there are at least sausages and was replaced by the "Hammwanich" caught cold. Fortunately, there was near a second butcher who had at least a rough sausage, otherwise they would have I still have to reschedule the day before Christmas Eve ...

As part of a menu nonetheless can not be prepared the day before, but while the fillet in the oven is, you can give the starters. You just should not leave the sprouts it yourself - the result you see even ... For me would have the meat may still be Rosane, but the husband's likes to use double dead * sigh * The meat thermometer as a referee, I forgot, unfortunately. The filet was still very tender and soft.

veal in bread shell with cinnamon and vanilla sprouts

For the veal (4 - 6 servings):
1-2 handful of dried porcini mushrooms fresh
two thick sausages (approx. 250 g)
2-3 tablespoons cream 1 level tsp
Dijon mustard salt


pepper freshly grated nutmeg 1 tablespoon chopped thyme

12 slices of toast
700 g veal (middle)
butter
Possibly. Cornstarch

For the Brussels sprouts (2 servings): 100

vegetable sprouts

soda 1 pinch cinnamon 1 pinch ground vanilla

butter
g
the mushrooms with boiling water over them and leave to swell.

meat from the sausage press and stir until smooth with cream. Dijon mustard and add salt, Pepper and nutmeg. Thyme leaves, finely chop and add. Ceps express finely chop and also give the sausage meat. Keep soaking water in order to draw the sauce.

The bark slices of bread and roll flat with a rolling pin. The veal parry and divide. Then each 2 x 3 slices close together and spread the stuffing evenly on it. Lay the fillet on the toast and roll with light pressure. When the toast was really good flat rolled, you can roll up the fillet well, otherwise you have up and down depending on the meat a crust of bread, but also holds good.

The fillet rolled around in some butter until golden yellow and then cook in the oven, depending on the thickness of the fillet 20 to 30 minutes.

clean the brussels sprouts, and carve crosswise in vegetable broth, which was mixed with some soda, and cook. Just before the end of cooking from the broth. Heat butter in a pan, Aster with cinnamon and vanilla and cook the sprouts in it to end. keep warm until ready to serve. The

the porcini soaking water through a colander to remove any sand, and pour into the pan in which the fillet was fried. Loskochen gravy, let liquid reduce a bit, maybe with a little cornstarch to bind.

Everything on plates and serve.

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Christmas menu 2010: Pomegranate Sorbet

I now a penchant for sorbet as part of a menu was discovered. However, my shortcuts are very tame and I must admit, I like the sorbets in particular that they are another splash of color while a menu. Originally I wanted the this year's Christmas menu make a mulled wine sorbet, but rejected my virtual cooking group vehemently and recommended ". Mach rather what obstig-lemony-aromatic" But I had set myself in the head that the sorbet colors to table decoration should fit ... So pomegranate, because we have a dark red square plate.

When pomegranate sorbet, it is important as pure as possible, pure pomegranate juice used. Often blends with apple juice or cranberry are available - delicious, but for a sorbet that is to be a dessert, too sweet. So now absolutely juice and make a wide berth, fruit juice drinks and the like dishwater - or pomegranate juice, if juice is not getting.

The sorbet can be prepared as part of a menu and the day before.

pomegranate sorbet

Ingredients for 6 servings: 500 ml
pomegranate juice (juice alternatively 5-6 pomegranates)
100 g white sugar
Mark of a vanilla bean
mint leaves for decorating

Preparation:

juice and sugar in a saucepan, bring to a boil and simmer for so long, until the sugar dissolved completely. Then stir in the vanilla and cool the liquid to. After cooling to give about 4 hours in the freezer, taking it regularly stir with whisk or fork. To serve, fill

portions in small glasses and garnish with mint.

taste remains with sparkling wine or champagne is poured.

I like this recipe as a second contribution to the rich part-garden-Koch-Event one. Thanks to Su for organizing and Jan Theofel for the nudge!

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Maps for key Austrian cities

Some schematic representations of the Austrian Federal planliche states capitals (in terms of population, descending ordered). The plan of the city of Vienna was not considered. Vienna plans to find HERE.

North Up The plans are all the rest.

Graz (257 328 inhabitants (1 Jan 2010)):






















Linz (189 311 inhabitants (1 Jan. 2010)):



















Salzburg (147 571 inhabitants (1 Jan 2010)):

























Innsbruck (119 249 inhabitants (1 Jan 2010)):













Klagenfurt (93 949 inhabitants (1 Jan 2010)):
























Bregenz (EW 27 788 (30 Sep 2010).)
















Eisenstadt (12 856 inhabitants (1 Jan 2010)):
























DS



Sources:
http://www.wikipedia.org
http://www.eisenstadt.gv.at
http://www.innsbruck.info
http://www.relocation.at

own design

http://www.airradio-europa.at

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article in the "Dom"

In the church of the diocese of Paderborn newspaper published an article to our exhibition. It can be read here.

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The car-free city - a pipe dream?

Many a time has been discussed about the possibility of making the car-free downtown Vienna. Indeed, that idea belongs in the first moment quite reasonable.

If there were on the already narrow roads more space for pedestrians, tourists would not have to huddle on the pavement, over to allow other people and also the cab could leave her urge to run free. Idyll.
However, there is this one little fact that should be considered. Vienna is in fact one of the cities of Europe, which has the most shopping centers (SCS excluded!). What does this have to do with the car-free city?
Now. The shopping centers that are now found in almost every district with newly built metro-connection, both have good public transport (public transport) and MIT (Motorized individual) - Link. This means that this car is relatively easy to reach and also numerous (often free) parking facilities are available.
Since man, by nature, numal to convenience and therefore the MIT tends to easily reach shopping centers to the downtown fußlastigen be preferred simple. A car-free first District would also reinforce this trend, so would the problem of extinction of the same tightening again.
The idea itself is, of course, noble and would protect the environment. But you should always enable a single mother with twins. If this winter in the pram push through the snowy streets of the car-free city or opt for the warm car, which brings you directly to the business?

DS

sources: logic Mind

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Christmas Eve (in the post-Westphalia)

keeping with the Christmas Eve, the editorial board of the hidden Westfalenpost our exhibition in their last door. Many Thanks for that!
Here you read the article.

We wish our readers and visitors a Merry Christmas Nativity celebration. Merry Christmas!

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Merry Christmas ...

23rd December 2010

Winter has us well in hand and on the Site does nothing for the time being. The work is not in the last few weeks so advanced, as we expected it and especially how it was promised.
We will not spend Christmas 2010 in our new house and can only hope that we have moved at least until Easter 2011th













Baugespräch The next is the 10th January 2011 provided. Therefore, we try in the Christmas break to forget the stress of the past year behind us a little bit to get some distance from our house project, and us, a little more about ourselves and our caring family.

We want to take this opportunity to all our friends, acquaintances and Bauinteressierten a happy and merry Christmas and all the best and much happiness and success for the year 2011.

Very special thanks to all who were in the past few months, always with us and have awarded us always courage and patience.

you soon and best regards, Michael

, Sanny, Ennanita and Lela.

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link to our exhibition

Here is a short movies: Click
link scroll down, and dates to Tips 18.12. and then be patient
http://www.wdr.de/mediathek/html/regional/rueckschau/2010/12/18/lokalzeit_suedwestfalen.xml

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WDR has signed up!

Saturday afternoon (. 11.12) at about 15.00 clock has the WDR television logged in the exhibition.
Cordial invitation especially to families with children!

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Now comes the very next winter?

03 December 2010

Despite the coldness in the last week on the site is happening, the ultimate and most important trade union - the roof - is still not ready.

The roof in detail:
- On the roof panels were installed
- it has started to patch up the holes in the underlays
- the lining of the chimney has been corrected
- 20% of the roof is covered

The remaining work of the interior walls were begun on the first floor. The walls (partition walls in the bathroom and bedroom), there have been bricked, but are bent and crooked and one cheek. This was also confirmed by our construction manager. Fortunately, these walls are
not yet been corrected - so I could take a photo like this again, otherwise no one will believe us.
There is also: "... tear down again and re-do!"



















As the scaffolding is still not yet been reduced, we had all been coordinated events in the utilities (electricity, gas and water) to cancel again. could That annoys us, first, because it was simply unnecessary, and secondly, that we have to fear because of the now occurred winter that the new dates can be realized until next year :-(

After all, the civil engineers passing bays for rain - Install water and dirt






.






These are the upcoming activities:
- Construction of the pediment crown covers (KW47 - work in progress)
- Roofing work (KW47 - work in progress)
- blending the pages of Captain Gable (KW47 - done in KW48)
- Installation the rain gutters on the main eaves (KW47 - done in KW48)
- Installation of rain gutters on the pediments (KW47 - done in KW49)
- Placing the caulking in the expansion joints (KW47 - open)
- Finishing the interior walls in the floor (KW47 - in progress)
- dismantling of scaffolding (KW48 - open)
- clearing the site (KW48 - open)
- Contractors for building supplies (KW48 - coming soon) 27

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postcards for Christmas exhibition

now are three motives of our Christmas exhibition available as a postcard:
Price 60 cents
3 pieces 1.50 12 pieces €
5 €
Half of the proceeds of the work of the Daughters of Charity will benefit in the earthquake zone in Haiti.

Here's an example: