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Burns Supper in trific

"Oh yes, today is the big day. S., and yes you eat tonight sheep testicles, "says J. and brings to the table conversation abruptly silenced the other ladies. I have no idea how J. comes to sheep testicles, but when you look at what lies just a salad on my plate, would presumably the more palatable alternative - cafeteria food is rarely what Foodies and never was for cowards.

"Neenee, we eat Haggis. From Haggistier (see above: Haggistier and prepared haggis). Living in Scotland. There are two ways. Very shy, the low-flying haggis is rarely seen or even caught, is because it's very deep very quickly flies over the moors of the Highlands. Presumably, we eat because of the Left-driving Haggis. The left has shorter legs than on the right so it does not fall from the mountain. If you want to catch it, it must carry on a plane. In this case you need a piper, to mimic the mating call of the female Haggistieres. Then comes the male Haggistier started, fall over because of the unequal legs, can be killed and cooked. In Germany, the Haggistier only once a year to get, just today, so we eat tonight. "-" Oh, merely adequate, "the ladies were amazed quite speechless. - "Yep." - "Then had to explain how it was."

Budde beautiful.

The trific invited to Burns Night, every year on 25 is January, the birthday of Scottish poet Robert Burns committed. S., who accompanied me to Stevan Paul reading was once again ready to come along - on the condition that they not eat haggis needs. Haggis is in the same category as calf - both cute and can therefore not be eaten. It does not matter that the Haggistier is only an invention. Haggis is the heart, liver and barley stuffed sheep's stomach. Sheep are also cute. S. So again got chicken, chicken corn in this case. Chickens are cute and may not appear to be eaten - fortunately are those special requests for Oliver Trific no problem.

to Burns Night is a traditional Burns Supper with

Scotch Broth - Scottish barley to corn-based chicken

Haggis with neeps and tatties - haggis with turnip and mashed potatoes

Trifle - led layer dessert with mango, gooseberry and Drambuie

The evening Axel Bogdan, recited, sang, guitar, bouzouki and bodhran playing, and Hannah Rautmann on Small Pipes, banjo and whistles. Was able then also the Haggis still really led to the table and the recitation of "Address to a Haggis" cut.

S. tried at least a bite of haggis, but was not quite convince them and preferred to remain in the chicken. With regret, we gave up the whiskey company - the next day in the house that makes misleading demanded full commitment to which we, after a short night and six life little water would not have been able to ... But we could sniff the glasses of the table and neighbors were happy to have chosen to Dalwhinnie and Cragganmore two girls whiskeys. Smoky and peaty taste is not ours. Then more like Drambuie, Whisky and honey liqueur - girl fit.

The evening ended with poems, music and song. After enjoying the full support of whiskey we would have "Auld Lang Syne", the most famous poem set to music-Burns, made probably loosely in the pocket version.


is also known "For A 'That and A' That", which on 1 July 1999, the Scottish Parliament was opened - red, left sock as I know, of course, the German version of "Despite all this," which was written on the occasion of the 1848 revolution, Ferdinand Freiligrath, in the 1970s and 1980s, picked up by Wade and Biermann was. Unfortunately there was no other in the tube version of the Freiligrath-song.




We agreed: A nice evening with very good food. "Actually, we would have to regularly meet here," suggested S.. That would be 'ne measure. And unless another architect at the table, we can also unabashedly about the house, makes the misleading gossip ... The next table is already booked - but then I have photo-ban, because the husband comes along.

Carne Asada Corn Tortilla Calories

French lime meets Kurt Hamburger Zuckerpuppe

When I started at Hamburch baking tray read that Zuckerpuppe J. Lemon Curd on desperate, I recalled my first efforts with the yellow one Zeuch. Iced Chocolate Cream with Lemon Curd Dessert was the first craft to which I ventured. And Curd (Lemon Curd is it really?) I cracked only the third attempt with bush cooks using - it took me almost a leased line to Munich.

first attempt and first mistake: I forgot again that all ingredients should be at room temperature. I like to forget. The mass was and was not stiff, despite gelatin, not even hitting for 'Ner less than an hour to make the water (fortunately I have an electric whisk). And the flavor was as pure bites you in a pound of butter.

Second error: The original recipe is from Yannick Alléno was just too heavy for me. I can not get cold lemon cream with hot chocolate to coat frosting, without everything melts and is a visual disaster - the photo above left shows the half-way respectable version of Experiment two ... The accompanying lemon jelly really wanted and did not gel. But my friend had read but a lot of fun in the hunt for the necessary pectin, here. This shopping trip has upset him somehow sustainable ... If I remember right, since he was not shopping with me. What might be the only? And prepared according to recipe Confit lemon peel I found just laff. I cut the recipe then systematically into its component parts - my version is not much in common with the original "chocolate fondant au Citron" from the gourmet Bookazine No. 13.

Curd In the second experiment, the true consistency, but the butter flavor was still far too dominant - at least for me. I have as yet no real English Lemon Curd eaten - maybe have the taste of butter so penetrating. In the original recipe Alléno all come to 180 g butter 2 eggs, 3 lemons and 130 g of sugar ... But since it Lemon Curd and Butter Curd is, I insist on lemon flavor. Since I am trotzköpfig!

at the third attempt, with butter cut into thirds and three times the Certain amount of gelatin, the taste for me then: Nice melting lemony and tender. Meanwhile, I had lemon jelly and Confit lemon peel away and concentrated on the essentials.

if you, like sugar doll, the curd would take as a spread, you can do without the gelatin completely determined.


Iced Chocolate Cream with Lemon Curd

Ingredients for 8 servings
For the chocolate leaves:
150 g dark chocolate (99%)
For the chocolate cream:
125 ml milk
125 ml cream
2 egg yolks
30 g sugar
1 tablespoon cocoa powder
100 g Guanaja chocolate (70%)
For the Lemon Curd:
2 eggs
130 g sugar
3 lemons, raw, peel and juice
60 g butter
3 gelatin sheets
For the glaze: 3 tablespoons milk

2 tablespoons cream 3 tablespoons sugar syrup

1 tbsp dextrose, heaped
35 g chopped Pur Caribe chocolate (66%)
100 g milk chocolate cake icing or glaze chopped

preparation
the chocolate cream: Chop the chocolate
small and mix with the cocoa powder. Egg yolks and sugar until fluffy. Milk cream and heat over a water bath. Egg yolk-sugar mixture into the milk-cream mixture and stir the water until the mass thickens. Then the mixture over the chocolate and give stir until the chocolate has melted. In serving ramekins or in a shallow dish type (so that the mass is about 1 cm high) and type in the freezer overnight.

The chocolate leaves: Cut Back From
forward eight rectangles measuring 10 cm x 10 cm and a flat surface (eg, tray or baking sheet). The chocolate in the boiling water. The paper rectangles carefully melted with the chocolate , Brush until the chocolate is used up. dry for several hours.

The Lemon Curd:
All ingredients must be at room temperature. Soften gelatin in water. Grate the peel from the lemons. Squeeze out juice. Eggs with sugar, lemon juice and lemon peel to the water beat until the mixture is thick. Then stir in the butter. Gelatine. Lemon mass to give teaspoonful and stir until the gelatin is dissolved. Then this mixture with the lemon cream stir. The cream through a sieve and pour into molds or serving in a pastry bag. A few hours in the refrigerator.

The glaze:
chocolate and chocolate frosting mix. Heat the milk, cream, sugar syrup and glucose and give up the chopped chocolate mixture. Stir until chocolate is melted. To serve warm, if applicable.

serve: Remove the baking paper
of the chocolate leaves carefully - the chocolate leaves break easily. Place on each plate with a chocolate leaf. Chocolate cream from the freezer and take into portions, if necessary. Spread on the chocolate leaves. Lemon Curd to inject either the cream or chocolate spread out in portions. The glaze in a wild pattern spread over the dessert.

If you like, decorated still with lemon confit and jelly With lemon or chocolate chips.

If there is remaining lemon cream: The
keep in the refrigerator for about 4 weeks and is delicious spread on bread to muffins or scones.

Brent Corrigan And Pizza Delivery Guy

5th Hamburg cooks meeting at 12:03:11: imperial kitchen, part 1: Hungary: The menu

Aniko has her blog yes tell already what Orsi and they have hatched culinary. It is therefore high time that you can read it here

following Hungarian (and guaranteed free vegeta o).) Menu at the next meeting we will jointly prepare and - logically - at the large table (perhaps even outside) eating together:

starter
Krumplileves füstölt kolbásszal - Hungarian potato soup with smoked sausage

main courses
Paprikáscsirke nokedlivel - Braised Paprika chicken with homemade noodles
Tökfözelék - pumpkin (vegetarian)
Paradicsomos kaposzta - In tomato juice, stewed cabbage (vegetarian)

dessert
Makos guba (I guess the vegetarians get from the noodles and what from, eh?) - Bread and butter and poppy seed
Turos palacsinta - With cheese-filled pancakes

It sounds again like we would need, and knew not how we should fill the long time of being together: o)

Here the unavoidable WWWS:

When? Saturday, 12 March 2011, from 13 to about 23 clock clock

Where? In Loft in Hamburg / Winterhude
Who? this so far are: 1st

Anikó
second Orsi
third fitus123
4th Kaoskoch
5th Küchenlatein
6th Mocat
7th Sivi if there are no holidays
8th Jutta laurel crown
9th ak99 aka Snow White from the Seven Mountains (the snow plow is ever warm so the snow-free travel is guaranteed, o))
10th anie's delight

We still have some places free. And of course you can also register yourself here, if you want to cook with us: o) So here sometimes the fine print: We will have to pay for room rent and food in advance, we ask all participants to advance (50 € / person). After registration, so comes with a mail account information and other details. We promise not to share with us your money in the South Seas; o)

• of paying of the TN is your registration cost authentic
• Of course you can later send the case to prevent a substitute.
• If your space is not used otherwise, you will be responsible for partial occupancy costs (the balance will be refunded to you). If you cancel
• only after the purchase, so you are also calculated pro rata cost of food.

We will spend on food only the amount remaining after deduction of rent left, so that we may have to compromise on the planned menu. If we spend less, we pay the difference after the meeting. As stated before the first meeting in October 2009, we look for when shopping for quality and sustainability.

the way, we earn nothing as organizers at the meeting but will pay our share as well as all the participants.

Mac Force Ip For A Game

We say thank you!

This evening, our second-Egli figures show ended. More than 1,000 visitors and visitors could relive the Christmas story with Egli-figures in Rüthen with and.
God becomes man! and found accommodation in the nurses' home of Maria Stein. For this we say to the Daughters of Charity Thank You! We also thank all our visitors and visitors who gave us always a lot of positive feedback for our work, whether in the many conversations that we were allowed to lead or in the guestbook. This gives us strength for new projects.
thank We would especially like to thank all the skeptics who have nevertheless made the trip and we were able to convince them through our work that stories the Bible held palpable and tangible in our lives.

the last show day we decided together with pizza and drinks, the well-meaning read entries in the guestbook and say thank you to all staff and volunteers.

The next exhibition will be on 25 3. - 9 4. 2012 in St. Pancras Community Centre in Warstein held again for Passion and Easter story. Also for 2013 in Hansa Rüthen a special exhibition is planned. Refer to this page then! Enjoy it!

Man With His Belly Pierced

VHS-course molecular cooking, finger food, desserts and Spoons Happy New Year menu

The benefits, which makes the work as a typist and Aktenbergbezwingerin in the house, the mental, offers are regulated evenings and weekends. One result of recovered Arts is the decision to get more cooking skills and to attend cooking classes. And hey, while I tippsle this goes on me that this post fits well for good-intentions-video-event .

Terschies closed spontaneously, when I the last Hamburg cooks! meeting mentioned I would have booked a course Mok. And it came last night at the VHS in the Waitzstraße. I realize that Mok and renunciation do not fit together to additives in food, but I'm rarely predictable, o) But curiously. Mok many elements can be installed without much effort in conventional menus as capsules, caviar, Espumas or jellies. And so it went in the course in the essentials. The nitrogen-fuss with fog Waber as great cinema but there was, of course. The equipment of the cooking school way, is a dream - I knew the kitchen of photos already, as I was looking for a place for our cooking meeting. Unfortunately, the VHS persistently refused to rent us the kitchen, what, the fact that I am working as a lecturer VHS, nothing changes. I lecture containing only history, not ... Culinary

The Mok-evening began with olive oil meal, the camera refused to my macro persistent. Then it was armed with recipes in the kitchen. emerged in two person groups:

Molecular Caprese

curry sauce with fried shrimp

Sanbitter capsules

Liquid green olive with olive oil and Parma ham

shrimp cocktail à la John King

Pear Helen shooter

Warmer nougat foam with Thai Mango Salsa

Stuffed orange with Mint Jelly

cold grilled Pina Colada-Dragon

matcha ice cream, beaten to nitrogen

And but not least the large nitrogen-cinema

If there is a general interest in a bit Mok can terschies and I cook it with the help of two (amateur) cooks from our circle of friends and for our Hamburg !-organize small groups.

Click here to terschies report.

Is Tea Good For Impetigo

2011: Mince Pies and Leek-Cheese-Cookies

When I came in looking for a British dessert for our New Year's menu the Mince Pies, I knew that would taste the guests - Both blackheads like unlike me dried fruits, candied fruits and orange peel. The name of this little tart is a little misleading, since they have no ground meat filling, but are sweet. Traditional Brandy butter is one to mince pies, but the husband was a rum that has somehow gone, too - well, the rum, not the husband. And traditionally is tallow and beef suet into the pie filling - and I sat across as with the Yorkshire puddings. Butter's does.

The husband, by exchange students experience and Jamie-Oliver-experiments limited Brit-food-compatible, even feared, I would want to serve mint cake. No, do not panic! Mince Pies are delicious Swienkroom. Finally, they are the favorite food of Father Christmas, will be deposited by the fireplace on Christmas Eve, along with a glass of brandy, port or sherry and a radicle for the reindeer. Given the workload of Santa Claus and the resulting number to consume Santander Pies and Begleitalkoholika is hoped that the old beard does not get into an alcohol control. Drunkenness on the slide are surely plenty of points in Flensburg. And probably because almost every country has its traditional Christmas supply, there's the end of the day probably strongly Bäuchi-Aua. No wonder the old boy must recover from a day's work 364 days.

The amount of batter is enough for 24 pieces of Pies. I have taken only the half and turned the other half of the Leek-Cheese-Cookies. The remaining pie filling is hot into sterile jars, hot filled and is ready for next time

Mince Pies

Ingredients for 24 pieces:

For the filling:

140 g raisins 140 g

dates, dried without nuclear

60 g candied orange

60 g currants

60 g almonds, chopped

1 orange, rind and juice

1 lemon, rind and juice 2 small

apples, sour

60 g brown sugar 200 ml brandy

melted

8 teaspoon butter,

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon ground cloves

½ teaspoon allspice berries, finely

½ teaspoon ginger powder

mortared For the dough:

350 g flour

225 g butter, cold 1 egg

, verkleppert

1 pinch salt 2 egg yolks

oil and flour the muffin tin

powdered sugar for dusting

Preparation: start

A week before serving with the filling. For raisins, chop the dates, currants and candied peel finely. Remove from the apple cores. A peeling of the apples is not necessary. Finely dice the apples.

Everything with brown sugar, orange and lemon juice, abrasion of orange and lemon zest, spices, melted butter and brandy in a bowl with a fixed cover. Stir or shake well. A week long kept cool and regularly Stir shake.

give After one week the mixture into a saucepan and cook over low heat, stirring occasionally, until it has a jam-like consistency.

all the ingredients for the dough quickly knead into a pastry and that for 15 to 30 minutes in the fridge. Roll out and cut out with a cookie cutter with a diameter of 9 cm 24 districts - who has no suitable cutter: The coffee cup DINERA of Ikea has the ideal size muffin tin well: o)

cut out from the rest of the dough slightly smaller lid - or shape like a star (classic).

the wells of the muffin tin and sprinkle with the flour carefully oiled. put a circle in each well. The filling on the dough and put a lid on it. Cover with the egg yolk.

The pies at 205 degrees about 30 minutes in the oven until they are golden brown.

To serve, dust with powdered sugar. To fit the Pies brandy butter, rum and cream, but vanilla ice cream or vanilla sauce.

Leek and Cheese-Cookies

Ingredients:

½ amount of pie dough

1 leek (leek)

50 g Cheddar cheese, finely grated

50 g Stilton, diced

oil

For The Leek and Cheese Cookies dice the leek finely. Half fry in oil until the onion has taken some color. Cool and mix with the other onion half.

leek incorporated into the dough. Dough into two halves. Work into one half of the cheddar, the other in the Stilton.

dough Roll out cut out desired shapes and place on a baking paper on a baking sheet at 200 degrees about 20 minutes until golden brown and crispy fried.

led with my little angel cookie cutter, the dough two baking sheets biscuits.

How To Build A Stereo Receiver

Hamburg cooks! Isis is

Wow, I was really speechless when I today in comments to the Sunday Roast read the Isi Spicy of this blog has named their favorite blog. Thank you! This is great!

The idea behind the "Love Blog Award" is that the award is passed, and the food blogs are brought to light, no have 3,000 readers. Watch out - according to tracking list are still missing two thousand nine hundred seventy-seven readers o)

Update: Also sewing and more read here with you and shall appoint the blog with love for her. I blush and look surprised! Thank you!

I think it would be nice if you support the idea and continue to give the award to your favorite blog.

Here is the small set of rules for Liebster Blog Award:

"You have been awarded the Award and would like to pass it to? Create a post by you post the Love Blog image and the instructions reinkopierst (= the text you are reading). In addition, you link to the blog of the person who gave you the award and let them know via comment in her blog that you accept the Award and its Award can be the link of your posts there.

Then you wonder you 3-5 favorite blogs that you also link in your post and comment by the owners of each function will inform that they have been tagged and here also the link angibst of the post, in which the declaration is.

love blogger community: The aim of this action is less well known, good blog to bring to light. So I would ask you not to blog items that have already been 3,000 readers daily, but talented beginners and people who blog but has been a while, but still not as well known are "

And - tatatataaaaaa - here are the five blogs to which I give the award.

Dana's world, where I look like the happy, optimistic pictures.

Hesting cooking, where I will always find something when it comes to the iron deficiency, the last few weeks has me in its grip. Especially in the early days I was here many, many details.

Peppinella you cook what I totally happy, usually smiling and laughter in the future I hope to read back more often.

Fritz cooks ambitious menu is available to me in my expensive adjustable-CK-cooking group often with advice and support about a boy and smooth cook as Save-our-command for sushi last Hamburg! meeting come. Nice that she found in the blogosphere!

tolpern übern S-s-S protein Pitzen because I am happy that terschies blogging again.