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"Eten slope, supen, ...

... langsoom Gohn un pupen - dat to Sleiter " stood on a postcard P., our American guest students, in the 1980s discovered a postcard stand on Niendorfer Baltic Sea beach. It was less the Wohrwoort, the Ps attracted attention, but the image of a bierbäuchigen, a bowler hat and walking stick equipped man who came from the stern little clouds. We had him translate the proverb, and teach him the correct pronunciation. For the rest of his stay, Father reported unexpectedly like to suitable and unsuitable occasions with the proverb that word, and when we visited his Frankish parentage, she too had to learn the pronunciation and meaning ...

has Dusseligerweise this Wohrwoort like a brain worm set on me, and every time we travel to the Baltic Sea, it comes back to me to mind. Fortunately, we are more of the North Sea type ... Still, the end of February, the wedding day, you go to Hohwacht like, if it allows the job or not, we're going to Berlin. The goal six years ago was more of a coincidence. When Hotel convinced me find late breakfast and a large spa area that we can have the apartment Friday and Sunday from 11 clock use clock to 18 - three full days off, so to speak.

the first visit, we landed by chance in Ristaurante Basilico, one of the few restaurants outside the hotel that was open so early in the year already and the only one in which we approached the menu. That the place was open, was probably a group that celebrated there - in the follow-up visits it was closed the end of February yet. Vitello tonnato, homemade pasta, Panna Cotta, a lot of wine ... delicious! That there are two who like eten un supen, even the cooking host noticed a PhD and eventually ended up together with a bottle of home-distilled grappa ominous at our table. The next day began strangely foggy ...

night we ate in the restaurant, because the arrangement includes a menu. Puck's gave way Vitello Panna and again. I do not remember everything - no, that's not the Supen to many, but because I did not blogged and I did not notice the details, but the end result: delicious was it. The evening ended with Hochgeistigem in the fireplace room.

A short time later became a gourmet chef of the recommendation and sought a different place of work. His absence and that the restaurant management, which also changed, we realized the next visit at breakfast painful. At dinner, it came into the whole catastrophe. And the menu, I remember very well ... we better widths the veil of silence over it ... But since then I understand why mother warned as vividly before poorly lit places. We were glad to taste the misery only, not to see in full glory need. Before departure, I used the instructions booklet questionnaire very intense ...

in December announced the husband that he would return to Hohwacht. There had been changed back to the chef. Thorsten Scheffauer returned after years of traveling back to the hotel and set up the kitchen again. There is a new restaurant line it with Kirsten Kessler also. And this time the change was already at breakfast - positive. In the hotel Scheffauer the Association Feinheimisch joined, so that at least 60 percent of products for food and beverages from the region. On the sideboard are labels that provide information about that jams and honey from the honey-yard Goeken come that the Kam'n Bear; is o) of farm mountain, the wonderful rose-jam of Rose Garden at the dike undundund. Unchanged, there is meat and sausage from Galloway, which are grown on surrounding farms.

The husband saw to it that I listed everything he liked, and made me feel at home in search of the manufacturers. Soon I will jam at Goeken order - if I Listen to someone that can just be happy, then I need not pay for a jar of jam shipping costs, but we do let us know. The rose jam, you can even buy the hotel - of course, that which was with.

Under the arrangements, there is now an evening buffet, no menu. In addition there is the à la carte service. A good solution. On the buffet plates were salmon, herring, roast beef on doneness; salads in many variations, pork or salmon with spinach as a main course; chocolat Apple Crumble, mousse, Straciatellacreme and pepper cherries for dessert ... I had of capturing images ban's no pictures, so I simply believe that everything done by the Bank appetizing and tasty was. And the husband was, for Apple Crumble Bake in order. So if anyone has a good recipe: Sure bring it on.

Friday night, we wanted to eat at PUR Lütjenburg. We were happy to have boiled beef and sauerbraten. However, I struggled a few days with bronchitis and was Friday just after arriving in bed with fever. Fortunately, the husband-sufficient and had ham and cheese (gift from friends in Spain) and canned sausages wrapped. Although they were originally designed as an emergency food where the hotel food is another disaster, but we would always with catering company. In an emergency, it should have been so so for the next day. Saturday we bought cake for PUR - and a few other little things. On the way back on Sunday we were there, too, and took again with cake. If your in the area since: Be sure to look over! For us there's chocolate tarts with apple, pear, walnut and Lemon Curd.

Otherwise, there was the usual in our program: after the arrival of the place stroll; smile that just here, where it is so flat that you see on Monday, who comes on Sundays for tea, one is Edeka called the Alps, then to the right length on the Baltic Sea and marvel at the afternoon left in between across the frozen sea spray. The next day we left for a change in the morning and afternoon down the right and on the third day we start over. In between, it's off to Lütjenburg, or if we have a lot of pleasure in shopping tours and adventure are to Kiel. To warm up the spa area is there, and emission-free Baltic air also makes something of tired ... I'm looking forward to the next wedding in Hohwacht.

Shell Highlighter Mac

5th Hamburg cooks! Meeting on 12 March: Short Update

Just eleven days, then we will meet again to cook together - this time for organizational reasons, in a private setting. Orsi and Anikó have devised the following menu:

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 - bread and butter and poppy seed
Turos palacsinta - pancakes filled with quark

date is Saturday, the 12th March 2011. We begin by 13 clock. Where we cook, who know that have never been there, and these are:

first Anikó
second Orsi
third fitus123
4th Kaoskoch
5th Küchenlatein
6th Mocat
7th Sivi if there are no holidays
8th ak99 aka Snow White from the Seven Mountains
9th anie's delight

10th terschies

11th Barbara
12th Eliane

One or two people we can possibly even get to the table. So if anyone wants to be just resolved this, please contact me.

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Stuffed cabbage head with mashed potatoes

come off in the winter must be just us this dish on the table. The recipe I found in the late 1980 times in a "friend". At that time I was cooking absolute beginner - okay, some say that has not changed to this day ... However

I am no longer with grannies inherited enamel roaster in the supermarket to a single in the big pot, I have to find matching cabbage. I have been suitable for any size head of cabbage pots. And I am not a sewing thread for wrapping or packing tape anymore, but have kitchen twine. Sewing is not an alternative way to kitchen string - too thin, cut the cabbage into pieces. However, is already packing tape - if you include string understands, no tape. Meanwhile, I speak also to square the circle: the constraints of 1 kg of ground beef in 500 g of cabbage, because mitzuzubringen the husband's request, a small cabbage, and took too literally the same time forgot that he had only been frozen beef kilo ...

thought the recipe is complicated, but the taste justifies the effort. Now and then I improvise. Thyme instead of parsley, dried tomatoes instead of tomato paste ... Mostly I stick to the recipe exactly, however.

Stuffed savoy cabbage with mashed potatoes

Ingredients for 6 servings
20 g dried porcini mushrooms 250 ml lukewarm water

two stale rolls
1 head cabbage (about 1 kg)
2 onions 2 garlic cloves

100 g streaky bacon
4 tablespoons oil 1 bunch parsley
smooth
g 500 Beef
2 tablespoons tomato paste
2 eggs
500 ml vegetable stock
200 ml cream
1 shot of red wine
2 tablespoons cornstarch
2 kg floury potatoes
500 ml milk
3 tablespoons butter
salt and pepper
Cayenne pepper
paprika powder, sweet
grated nutmeg,

Preparation:
the mushrooms in a small bowl, soak in 125 ml lukewarm water. Soak the bread in the remaining 125 ml of water (if the rolls are not old fashioned, but dry, you have to take more water).

Remove from Savoy possibly the outer damaged leaves. Cut the stalk crosswise. Bring a large pot of water to boiling. The pot must be large enough that the whole head of cabbage can be fit and rotated. The cabbage into the boiling water and cook about 8 minutes, turning it occasionally. Remove the can, rinse with cold water, cool and dry on a clean towel. The cooking pot is needed later.

onions and garlic and chop finely. Dice the bacon, too. Wash the parsley and chop finely. 2 tablespoons oil in a pan. Half of the diced bacon fry, then add garlic and onion and sauté until soft. Stir the parsley into the mixture.

Half of the Mushrooms from the water and let drain. The roll express strong.

the mincemeat in a large bowl. Stir in half of the mushrooms, the bread, the bacon-onion mixture, tomato puree and the eggs (by hand or with the dough hook of the hand mixer). The mass well with salt, pepper, cayenne pepper and paprika to taste.

When the cabbage has cooled, carefully unfold the sheets individually from the outside in, in a way that they remain seated on the stump. The cabbage looks like a huge flower. Gently press the leaves always flat, so they stay down. The heart head of the coal remains mostly intact, as too hard.

the minced meat mixture spoon spread from inside to outside between the cabbage leaves, while pressing down as far as possible to drink. Hack Any layer surround by the cabbage leaves are folded up. Then comes the next hack layer is depleted to the ground. The two outer leaf layers does not fill, but only up cover. The stuffed cabbage carefully compress and tie a star shape with string. It can help not hurt, but we can do it by himself.

The remaining 2 tablespoons oil in large pot To heat enter the second half of the bacon and fry this together with the cabbage. Head around briefly fry.

with the vegetable stock and pour a shot of wine. The other half of the mushrooms along with the soaking water to give careful (if soaking water through a fine sieve, if the mushrooms were sandy). The cabbage in a closed pot over medium heat, simmer for about 90 minutes. It Pour broth if required.

The Cook the potatoes in the pan, then peel. Heat the milk gradually to give the potatoes while they crush with a potato masher be. Fold in the butter. The puree with salt and nutmeg to taste and keep warm.

the cabbage from the pan and remove the string. Then the cabbage with a sharp knife, divide into serving pieces.

the gravy with cream loskochen. Cornstarch with water until smooth, and stir with a whisk into the sauce. The sauce with salt and pepper to taste.

the filled cabbage on plates in portions of mashed potatoes and gravy.