Paulchens FoodBlog & the Three Tabbycats united

[Hildegard Küche] - Küchengifte, Genussgifte und Rohkost

hildegard kücheIn der Hildegard Küche gibt es eigentlich wenig Einschränkungen. Allerdings sind auch viele - heute gebräuchliche - Gemüse und Obstsorten von Hildegard nicht eingeordnet und beschrieben, da es sie zu ihrer Zeit bei uns noch nicht gab. Dazu zählen: Kartoffeln, Auberginen, Tomaten sowie Artischocken, Schwarzwurzel und Früchte wie Avocados, Kiwis und ähnliche Exoten. Hildegard beschreibt einige ernährungsbedingte Krankheiten wie Migräne, Asthma, Kopfschmerzen, Bronchitis,... Sie sieht in den sogenannten "Küchengiften" zu denen Erdbereen, Pfirsiche, Pflaumen und Porree bzw. Lauch zählen krankheitsauslösende Ursachenstoffe. (( Anmerkung meinerseits:
Die in diesem Artikel beschrieben Informationen und Aussagen kann ich nicht so 100% nachvollziehen.
Ich habe sie hier unter anderem der Vollständigkeit halber aufgenommen, auch wenn sie sich für unsere heutige Zeit zum Teil sehr eigentümlich anhören. ))

"Küchengifte"

Erdbeeren

[...] führen zur Verschleimung und haben keine Heilkräfte [...] weil sie dicht über der Erde und sogar in (pilz-)fauler Luft gedeihen. [...]
Tatsächlich ist es so, dass sich vor allem in der erdbeerreichen Zeit (Mai/Juni) Allergien, Hautausschläge, Blinddarm und Mittelohrentzündungen häufen. Darüber hinaus kann man beobachten, dass Erdbeeren den Organismus verschleimen und die Atemwege belasten. (( Heute weiss man: [...] sind in Erdbeeren die antibakteriellen und entzündungshemmenden Catechine enthalten, die Schwermetalle im Organismus binden. Erdbeeren enthalten außerdem so viel Vitamin C, dass 150g davon den Tagesbedarf decken. [...] ))

Pfirsiche

[...] zerstören die gute Säftemischung und verschleimen den Magen. Wer dennoch Pfirsiche essen will entferne die Schale und den Kern und lege sie in Wein, etwas Pfeffer und Salz. So schaden sie nicht, haben aber auch ihren Geschmack verloren. [...]
Pfirsiche haben eine ähnliche Wirkungsweise wie Erdbeeren. (( Im Gegensatz dazu empfiehlt sie aber: "die unreife Frucht samt Kerne, die Blätter, die Wurzel, das Harz und die Rinde zur äußerlichen Anwendung bei tränenden Augen, Kopfschmerzen und Gicht" ))

Pflaumen

[...] symbolisieren den Zorn. [...] Sie treiben die Schwarzgalle in die Höhe und vermehren die bittere Säure, wodurch alle möglichen Krankheiten ausgelöst werden. Das Pflaumenessen ist genauso gefährlich wie giftige Pflanzen. Ein Gesunder soll, wenn er unbedingt will nur mässig davon essen [...]
Pflaumen vermehren die Melanche, die aus dem schwarzen Gallenfarbenstoff Bilirubin und der Gallensäure besteht. Dieser Stoff wird bei Stress, Wut, Zorn und Ärger aber auch bei Ernährungsfehlern von der Leber ausgeschüttet. Diese Säure belastet die Darmflora und greift im Blut die Mineralstoffreserven an.

Lauch

[...] ist roh so gefährlich wie eine Giftpflanze, weil er das Blut und die Säfte angreift, sodass sich das Blut nicht mehr richtig regeneriert und die Fäulnisstoffe nicht mehr reinigen. [...]
Lauch regt vermutlich durch seinen sehr hohen Schwefelanteil die Eiterbildung durch die Leukozytenvermehrung an. (( heute weiss man: "[...] Porree (Lauch) enthält Vitamin C, Vitamin K und Folsäure sowie die Spurenelemente Kalium, Kalzium, Magnesium, Eisen und Mangan. Die antioxidativ und antibakteriell wirkende Schwefelverbindung Allicin, die aus Alliin und dem katalysierenden Enzym Allinase entsteht, verursacht den intensiven Geruch und Geschmack von Porree. [...] "
Dies steht für mich in gewissem Gegensatz zur der von Hildegard beschriebenen Wirkungsweise. ))

Genussgifte

Kaffee und koffeinhaltige Getränke sind Aufputschmittel und haben negative Einflüsse auf die Gesundheit.
    * unerwünschter Reiz der Magenschleimhaut mit Sodbrennen * gesundheitschädigende Wirkung auf das Herz mit Herzrasen * stimuliert des Nervensystem bis zur Erschöpfung * macht süchtig, abhängig und nervös.
Darüber hinaus produzieren andere koffeinhaltige und/oder colahaltige Getränke zusätzlichen Dauerstress. Dinkelkaffee dagegen hat eine grossartige Wirkung auf die Verdauung und erhöht die Vitalität. (( Ich muss zugeben: das mag ja vielleicht stimmen, was allerdings den Geschmack von Dinkelkaffee angeht - najaaaa ICH muss ihn nicht unbedingt haben und meiner geliebten Tasse Kaffee am Morgen kann er auf keinem Fall das Wasser reichen. )) Zwischenmahlzeiten können auch einen positiven Einfluss haben: Gut sind
    * Äpfel, Apfelkompott, * frische Früchte, Desserts, * Vollkornprodukte, * Joghurt, Fruchsäfte, * Energiekekse (nach Hildegard), * Quendelkekse (nach Hildegard), * Quittenbrot.
selten oder nie sollte man zu sich nehmen: Gebäck, Kuchen und Torten, gesalzene Erdnüsse, Kartoffelchips, Bonbons, Schokolade, Cola Getränke.

Rohkost

[...] wenn der Mensch rohe Äpfel oder Birnen oder rohes Gemüse oder sonstige ungekochte Speisen zu sich genommen hat, die weder auf dem Feuer noch mit irgendeinem Gewürz zurecht gemacht wurden, so können diese in seinem Magen nicht fertig gekocht werden, weil sie vorher nicht zurecht gemacht waren. So steigen die schlechten Säfte aus den Speisen die eigentlich auf dem Feuer oder mit irgendeinem Gewürz [...] hätten zubereitet und neutralisiert werden müssen, zur Milz auf und verwandeln diese möglicherweise in ein Geschwulst [...]
Die natürliche Darmflora wird durch Rohkost (( das gilt jedoch vor allem für jene, die sich fast ausschließlich oder sehr viel von Rohkost ernähren )) geschädigt, es siedeln sich Fäulniserreger an oder es bilden sich auch Pilzinfektionen, wodurch speziell das Abwehrsystem leidet. Nach Hildegard ist das Kochen aller Speisen - wozu auch die Zubereitung der Salate durch Beizen mit Essig, Salz und Öl gehört - eine notwendige Voraussetzung für eine gute Verdauung. Man wird zwar nicht gleich tot umfallen, wenn man Rohkost ist, man tut aber gut daran den allzuhäufigen Genuss zu vermeiden. nächstes Thema: Getreide I - Dinkel

Astrid 04.03.2007, 19.42| PL | einsortiert in:

note to myself...

53 deutschsprachige und 131 englischsprachige Foodblogs in meinem Feedreader sind defintiv zuviele um sie alle in die BlogRoll aufzunehmen,... Hm, lese ich wirklich soviele FoodBlogs? :D:

Astrid 03.03.2007, 22.01| PL | einsortiert in:

[Weekend Cat Blogging] - #91

WCB
This weeks WCB is hosted by Lisa at Champaign Taste. As we read she had a bad day 'CCause she thought that Louis was lost. But it went out all well and Louis returned home safely. Lisa thinks that he has been terrified by some men working on a neighbour house and therfore chose not to come home until safe... Yeah, WE can tell a story about men working outside the house and making terrifying noises. *mrrrrrrrrrrou* On monday when SHE got up to go to work suddenly there was a strange noise outside and when we looked out of the window we saw strange things happening: Two men were outside and looked at us. First we made some kind of "eeek" and were very horrified by the look of them and by the noises they made outside. Then SHE would not open the window for me - she does this every morning, so I can take a gasp of fresh air an sniff what's new - 'CCause she said they had removed our "cat-net" which is protecting us from falling down the window sill. So that's it: I heard her say that the men are doing something on the facade of the house, she said they'll renew it, or so. RENEW?? What the ...? What for? Can you imagine what that means? SHE will not open the window for me anymore ALTHOUGH it is already spring and in spring I am always allowed to lay in the sun outside, watching and listening to the birds... There will be a lot of NOISE outside for WEEKS SHE closed the sun-blinds so noone can look inside, but this also means I CAN NOT look outside. Pha! NO open windows, NO looking outsinde the window, LOTS of noise, ... Pha!
wcb_91_01.jpg" /></center>

I think I am gonna hide on my special hiding place

Salmon for verrry special occasions

200 gram salmon 45 gram dry (cat) food (with fish flavour if available) 250 gram cream cheese
1. Cut salmon into tiny bites. 2. Mix with dry food. 3. Mix with cream cheese and form small balls. 4. Serve to your beloved kitty! 5. You can store leftovers in the fridge

Enjoy!

A very happy weekend to all of you! hugs'n'kisses

Astrid 03.03.2007, 17.45| PL | einsortiert in:

[Weekend Herb Blogging] - Lime Chicken Wings & Carrot-Garlic Rice

whbIt's weekend again and it's WHB time! This week WHB is going home to Kalyn at Kalyn's Kitchen - where the whole fun began more than 1 year ago. And still we enjoy all those fabulous recipes every weekend! This time of the year I find it always quite difficult to find fresh tasty herbs to cook with. But I love the refreshing taste of lime and especially I love it when combined with a tender chicken wing which gets very mellow and kind of "melt-in-your-mouth" when marinated with lime juice several hours and then baked in the oven until verrrry crisp... :love:
whb_20070303_00.jpg" /></center>

 

That
Lime Chicken Wings & Carrot-Garlic Rice
You'll need: - carrot-garlic rice 1 cup thai rice 2 cups chicken stock 1 small red onion, chopped 5-6 garlic knobs, halfed 3 big carrots, sliced a dash of grounded nutmeg, parsley, curcuma, pepper, salt, hyssop - lime chicken wings 3-6 chicken wings a dash of salt, pepper, paprika (sweet) juice of 4 limes 1 teaspoon of Worcestersauce
whb_20070303_01.jpg" /><img src=

source

Astrid 03.03.2007, 15.35| PL | einsortiert in:

Lime

lime_closeup.jpg" /><div style="padding-top:40px;"><strong>Lime </strong>is a term referring to <strong>a number of different citruses</strong>, both species and hybrids, which are typically round, green to yellow in color, 3-6 cm in diameter, generally containing sour pulp, and frequently associated with the lemon.</div>
<div style="clear:both;"></div>



<div class="whb"><blockquote>
<img align="right" src=stronger aroma, and a thinner rind than that of the more common Persian lime. It is valued for its unique flavor compared to other limes, with the key lime usually having a more tart and bitter flavor. It is perhaps most distinguished as an ingredient in the Key lime pie.

Astrid 03.03.2007, 09.39| PL | einsortiert in:

[Büroküche] - Pasta, Pasta!

Gestern noch in der heimischen Küche, heute schon auf den Tellerchen der Kollegen in der Büroküche...
bk_20070302_00.jpg" /></center>



Mit grünem Salat und nochmal kurz mit ein wenig Käse und frischem Basilikum bestreut hat das ganze sehr sehr lecker geschmeckt..

Das gesamte Rezept gibts <a href="http://foodblog.paulchens.org/?p=633">hier</a>.

<center><img src= Zorra at "1x umruehren bitte" aka "Kochtopf" is hosting a special Event for St. Patrick's Day. How does it work?
How to participate:
  • * Cook/bake somthing green or Irish
  • * take pictures (if possible)
  • * blog about it on Saturday, 17h March 2007
  • * feel free to write your post in your mother tongue
  • * Your post should include a link back to this post
  • * Send an email to kochtopf(at)gmail(dot)com including
    • - your name
    • - your blog's name and your blog's URL
    • - the recipe name and the post's URL
    • - your hometown/region and country
For me - being an Ireland Lover and longing for all that's Irish - it'll be a pleasure to participate! Hope I'll find something appropriate ...

Astrid 27.02.2007, 21.03| PL | einsortiert in:

Muffin Monday



muffin-monday.jpg" />
Just found via <a href="http://www.foodfreak.de/index.php?/archives/711-Muffin-Monday-Maple-Walnut-Mini-Muffins.html">FoodFreak</a> an interessting new blog and event called "<strong>Muffin Monday</strong>".

The round up is full of *yuuuuuuuuummmy* pics and lots of interesting new recipes....

As far as I understood the <strong>deadline </strong> for this event is <strong>Friday, 2nd March 2007</strong>. 
<a href="http://www.sqpixels.net/files/muffinmonday01.html">For further information read here.</a>

A basic Muffin recipe is provided and be sure to have a look at the "so far" <a href="http://www.sqpixels.net/MuffinMonday/mm01_roundup.html">round-up</a> I promise it

Astrid 27.02.2007, 13.54| PL | einsortiert in:

[Büroküche] - Truthahn mit Süsskartoffel & Kokosmilch

In unserer Büroküche gabs heute:
bk_20070227_00.jpg" /></center>


<h2><center>Truthahn mit Süsskartoffel & Kokosmilch (( nach einer Rezeptidee von Betty Bossi )) </center></h2>

<strong>Man nehme:</strong>
<ol>
2 grosse Süsskartoffel (( ca. 400 Gramm ))
1 Bund Frühlingszwiebel 
1 frische reife Mango
2 Truthahnschlegel
Salz, Pfeffer
1 TL gemahlenen Koriander
Öl zum anbraten
500ml Kokosmilch
</ol>

<center><img src=
wtis Today is the deadline for the second round of the faboulous "Waiter, there's something in my ... pie". My first attempt to make a pie and my contribution to this event is a "Zucchini-Leek-potatoe Pie" which I really liked and enjoyed. Today I came up with another idea. Well, I am not so familiar with the rules and don't know whether there are more than one contributions allowed, but I'd say I'll give it a try... :blush: As Johanna - the passionate cook - already said: There are literally no traditions about pie making in Austria - we simply don't do pies - not traditionally ... ...but we have something more or less similar to the so called "apple pie": the Apfelstrudel. Aye, a strudel is not a pie I know... :^^: So the idea was to take all the traditional ingredients of an "Apfelstrudel" :smile: and make a

"Apfelstrudel-Pie"

First prepare a shortcrust pastry and let cool for about 3 hours in the fridge. Meanwhile prepare the filling:
  1. Cut three medium sweet apples into small slices or cubes.
  2. Melt about 100 gram butter in a pan and add 6 tablespoons caster sugar plus 1 teaspoon cinnamon. Stir well. Add about 100 - 150 gram breadcrumbs and roast until golden brown.
wtis_0702_2_01.jpg" /><img src=

Astrid 26.02.2007, 20.30| PL | einsortiert in:

[Büroküche] - Überbackene Schinkenfleckerl

Mmmmmh war unser heutiges Mittagessen mal wieder. Spendiert und gekocht von Hrn Kollegen :love:
bk_20070226_00.jpg" /></center>



Das Rezept vom Hrn Kollegen werde ich - sofern ers aufschreibt - wieder nachreichen. 

In der Zwischenzeit unser Familienrezept:
<ol>

<strong>Zutaten</strong>
16 dag Fleckerl
6 dag Butter
2 Eidotter
Salz, Pfeffer, Muskatnuss
10 dag Schinken 
1/16 I Sauerrahm
1 EL geriebener Käse

Die gekochten, abgeseihten Fleckerl gut abtropfen lassen. Butter schaumig rühren, nach und nach die Eidotter einrühren. Mit Salz, Pfeffer und etwas Muskat würzen, den Sauerrahm beigeben, die abgetropften Fleckerl dazugeben, ebenso den kleinwürfelig geschnittenen Schinken.
Die Masse in eine bebutterte und mit Bröseln ausgestreute Form geben, glatt streichen, mit Reibkäse bestreuen und bei mittlerer Hitze im Rohr etwa 40 Minuten goldbraun backen.</ol>



<center><img src= March 19-25
The host will be Kate from Thyme for Cooking. Send your entries to kate DOT zeller AT wanadoo DOT fr. ((Entries can be written any time during the week, but should be submitted to the host for that week by midafternoon on Sunday (Utah time: -7h GMT) to be included in the Recap for that week. Please put WHB in the subject line of your e-mail to identify it for the host. At the discretion of the host, posts submitted too late will be held over for the following week.))

Astrid 25.02.2007, 20.30| PL | einsortiert in:

Weekend Herb Blogging

Weekend Herb Blogging

Initiated by Kalyn at Kalyn's Kitchen

March 12 - 18
The host will be Becky from Key Lime and Coconut. Send your entries to rhammer AT law DOT harvard DOT edu. ((Entries can be written any time during the week, but should be submitted to the host for that week by midafternoon on Sunday (Utah time: -7h GMT) to be included in the Recap for that week. Please put WHB in the subject line of your e-mail to identify it for the host. At the discretion of the host, posts submitted too late will be held over for the following week.))

Astrid 25.02.2007, 20.28| PL | einsortiert in:

Weekend Herb Blogging

Weekend Herb Blogging

Initiated by Kalyn at Kalyn's Kitchen

March 5-11
The host will be Anna from Morsels and Musings. Send your entries to morselsandmusings AT yahoo DOT com DOT au. ((Entries can be written any time during the week, but should be submitted to the host for that week by midafternoon on Sunday (Utah time: -7h GMT) to be included in the Recap for that week. Please put WHB in the subject line of your e-mail to identify it for the host. At the discretion of the host, posts submitted too late will be held over for the following week.))

Astrid 25.02.2007, 20.26| PL | einsortiert in:

Weekend Herb Blogging

Weekend Herb Blogging

Initiated by Kalyn at Kalyn's Kitchen

February 26 - March 4
The host will be Kalyn from Kalyn's Kitchen. Send your entries to kalynskitchen AT comcast DOT net. ((Entries can be written any time during the week, but should be submitted to the host for that week by midafternoon on Sunday (Utah time: -7h GMT) to be included in the Recap for that week. Please put WHB in the subject line of your e-mail to identify it for the host. At the discretion of the host, posts submitted too late will be held over for the following week.))

Astrid 25.02.2007, 20.23| PL | einsortiert in:

[Weekend Cat Blogging] - #90

WCB
This weeks WCB is hosted by Kate and lovely Harmon :love: & Bustopher at Kate in the Kitchen. Wanna have lots of fun and tummy rubs, playing hide and seek or practising tricks or even go out into the snow *brrrr* ? Yes? So grab some snacks to bring with and head over to Kate's for all the fun :smile: Firstly we want to say thank you for your very kind words about Paul last week. It's always a hard time in the year for her... :blush: So now we wanna prepare a snack to bring over to the party for Harmon and Bustopher and all other WCB friends:

*yummy fish*

150 gram fish, steamed in water 1 tablespoon rice 1 teaspoon oil 2 tablespoons cooked vegetables 1 teaspoons yeast flakes Mix all ingredients together and serve luke warm. and something to drink:

*yoghurtdrink*

125 ml yoghurt 1,5% 2 tablespoons quark 100 ml hot water 2 tablespoons cream Mix yoghurt, quark and cream. Mix all very slowly in hot water. Let cool down until luke warm, then serve to your cats... For those of you who are a little bit picky about food we'll bring some:
snacks2.jpg" /><img style="border:none;" src=. I am looking foward to all those delicious posts of this weeks WHB participants :smile: :smile: Currently there is a German Blog Event runnig, which is all about Pasta and so I thought it might be a good idea to get me going into pasta making
whb_20070224_00.jpg
So, lets start with

Pasta with cheese & leek

whb_20070224_01.jpgCook some of your favourite pasta. (( I took farfalle )) Meanwhile prepare some small cubes of ham, a handful of slices of a young leek, 3-4 tablespoons grated cheese and about 200 ml sour cream. Heat a pan, mix all together and let it simmer for about 2-3 minutes, it shall not cook only get warm, season with salt and pepper. Stir in the cooked pasta and serve immediately... Done! :^^:
I know it's a very simple dish, but I like it - it sort of comforts me :blush: I love to sprinkle some uncooked slices of leek before serving, to my mind it adds just an extra "kick" ... whb_20070224_02.jpg
...and because it's weekend & because I love strawberries & because I was a nice girl and ... well do I need a reason to eat fresh strawberries with yoghurt :?): :smile:
leek is a vegetable belonging, with onion and garlic, to the Alliaceae, the onion family. Also in this species are two very different vegetables: the elephant garlic grown for its bulbs, and kurrat which is grown for its leaves in Egypt and elsewhere in the Middle East. The leek is also sometimes classified as Allium porrum. The edible portions are the white onion base and light green stalk. They can also be used raw in salads, doing especially well when they are the prime ingredient. Did you know?
    The leek is one of the national emblems of Wales, whose citizens wear it on St. David's Day. According to legend, King Cadwallader ordered his Welsh soldiers to identify themselves by wearing the vegetable on their helmets in an ancient battle against the Saxons that took place in a leek field. This story may have been made up by the English poet Michael Drayton but it is known that the leek has been a symbol of Wales for a long time; Shakespeare for example refers to the custom of wearing a leek as an "ancient tradition" in Henry V.

source

Vanilla-yoghurt & strawberries

whb_20070224_04.jpg Grab 2 cups of your favourite yoghurt. Add some sugar (( about half a cup )) and lime zest. In a pan warm 3/4 cup cream add about 1-2 teaspoons vanilla extract or one small vanilla bean. Let simmer for about 1-2 minutes. Let cool down. Mix the yoghurt with the vanilla cream. Wash some fresh strawberries and slice them into quaters. Place on a plate and cover with some of your yoghurt. Decorate with lemon balm.
whb_20070224_03.jpg
lemon balm (Melissa officinalis), not to be confused with bee balm, Monarda species, is a perennial herb in the mint family Lamiaceae, native to southern Europe and the Mediterranean region. It is used as a flavouring in tisane and ice cream, but its most common use is to make herbal teas. It makes a particularly refreshing iced tea, especially when mixed with other herbs such as spearmint. It is also often paired with fruit dishes or candies. Did you know?
    The crushed leaves, when rubbed on the skin, are used as a repellant for mosquitos. Lemon Balm is also used medicinally as a herbal tea, or in extract form. It is claimed to have antibacterial, antiviral properties, and it is also used as a mild sedative or calming agent. At least one study has found it to be effective at reducing stress, although the study's authors call for further research Its antibacterial properties have also been demonstrated scientifically, although they are markedly weaker than those from a number of other plants studied.

source

Astrid 24.02.2007, 16.16| PL | einsortiert in:

[Büroküche] - Ofenerdäpferl mit Salat und Kräuteryoghurt

Das heutige Büromittagessen war eine Gemeinschaftsproduktion von uns dreien: Frau Kollegin hat die Erdäpfelchen im Backrohr vorbereitet, Herr Kollege war frühmorgens noch die restlichen Zutaten einkaufen und ich hab vor-mittags noch schnell dias kräuteryoghurt zusammengemixt ...
bk_20070223_00.jpg" /></center>


Jaja wer bis spätabends im *schwedischen Möbelhaus* rumschlumpft und auch noch vergisst vorher einkaufen zu gehen,  muss eben mal ein imporvisiertes Mittagessen in Kauf nehmen. 
 :smile:
<center><img src=bk_20070221_00.jpg" /></center>



<a href="http://foodblog.paulchens.org/?p=553">Das Rezept gibts hier</a> (auf englisch)! Eine Deutsche Übersetzung mach ich gerne falls jemand daran interessiert sein sollte. 

<center><img src=
Waiter there is... In my ..... what? Pie? I never made a pie I dont even know how they are supposed to be made, but I am very curious, so I tried to find some recipes for pies in my cook books. No, I did not buy another book with pie recipes (and yes, I am proud that I did not 'CCause I tend to buy lots of cook books). :blush: :blush: Well I could not find many recipes which could have been helpful, so I did a little web research what a pie is supposed to be...
Wikipedia told me:
A pie is a baked food, with a baked shell usually made of pastry that covers or completely contains a filling of meat, fish, vegetables, fruit, cheeses, creams, chocolate, custards, nuts, or other sweet or savoury ingredients. Pies can be either "one-crust," where the filling is placed in a dish and covered with a pastry/potato mash top before baking, or "two-crust," with the filling completely enclosed in the pastry shell. Some pies have only a bottom crust, generally if they have a sweet filling that does not require cooking. These bottom-crust-only pies may be known as tarts or tartlets.
and Jeanne said, when she announced the new theme:
The only little limit we have set, though, is that it must be a closed pie - in other words, no flans or tarts or quiches. The filling must be invisible when the pie is served.
So it's something - aah some filling - covered with pastry and it can be sweet or savoury ... Right? Good! Lets give it a try...

Leek-Potatoe-Zucchini-Pie

wtis_0207_01.jpg" /></a><a href=wtis_0207_02.jpg" /></a><a href=wtis_0207_03.jpg" /></a></center><br />

Cover the inside of a casserole with your <strong>pastry</strong>. Spread <strong>grated cheese</strong> on bottom of the pastry. It should cover the whole bottom of the casserole. 
Grate <strong>1 zucchini </strong>and <strong>3-4 medium sized potatoes</strong>, cut <strong>1 small leek</strong> into thin slices.
Heat a pan with some oil and roast the vegetables for about 5-10 minutes. Season with <strong>salt </strong>and <strong>pepper </strong>and add some <strong>nutmeg </strong>and <strong>curcuma</strong>. 

<center><a href=wtis_0207_04.jpg" /></a><a href=wtis_0207_05.jpg" /></a><a href=wtis_0207_06.jpg" /></a></center><br />

Fill the pastry with the vegtable filling, cover with grated cheese. Mix <strong>250 gram of sour cream</strong> with <strong>100 gram cubed panchetta</strong>, purr it onto the filling. 

<center><a href=wtis_0207_07.jpg" /></a><a href=wtis_0207_08.jpg" /></a></center><br />

Cover with the rest of the pastry. Brush the pastry with an <strong>egg yolk</strong>. Bake at about 200°C for 1 hour. When the top gets too dark too quick, reduce heat and extend baking time a little. 


So this is my pie so far after ~ 1 hour baking time:

<center><img src=Update 21.02.2007: Aye, I think the pie was good.
wtis_0207_11.jpg" /></center>

I liked it and my two colleagues liked it too, altough neither of us had tasted a pie before. It was kind of juicy inside - very tasty - and  crisp outside. 
<a href="http://www.strohmaier.biz/blog">Mrs.Q.</a> said I should have used more salt, but otherwise she liked it. Although it wasnwtis_0207_10.jpg" /></center>

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<a class="nick" href="/blog/formular..../">Astrid</a> <span class="datum">20.02.2007, 22.23</span>| <a class="pl" href="/kommentare/-waiter-there-s-something-in-my-zucchini-potatoe-leek-pie....212/" title="PermaLink">PL</a> | <span class="thema">einsortiert in:</span> <a href="/thema/....0/"></a></p>
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<span>[Büroküche] - Faschierter Braten mit Kartoffelpü</span></h2>
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<center><img src=

Spearmint

spearmint" /><strong>Spearmint </strong>(Mentha spicata, syn M. viridis) is a species of mint native to central and southern Europe, where it grows in wet soils.

Spearmint is a herbaceous perennial plant growing 30 to 100 cm tall, with leaves growing 5-9 cm long and 1.5-3 cm broad, having a serrated margin. 
The flowers are produced in slender spikes, each flower pink or white, 2.5-3 mm long and broad.

Hybrids involving spearmint include <strong>peppermint </strong>(Mentha × piperita, hybrid with watermint M. aquatica), <strong>gingermint </strong>(Mentha × gracilis, syn M. cardiaca, hybrid with cornmint Mentha arvensis), and large <strong>apple mint</strong> (Mentha × villosa, hybrid with apple mint Mentha suaveolens).

Spearmint is grown for its <strong>aromatic </strong>and <strong>carminative oil</strong>, referred to as oil of spearmint. 
It grows well in nearly all temperate climates. Gardeners often grow it in pots or planters due to its invasive spreading roots. 

The plant prefers partial shade, but can flourish in full sun to mostly shade. Loamy soils with plenty of organic material are best suited to spearmint. 
When growing spearmint for culinary purposes, fertilize with a well balanced fertilizer, organic composts, or manure. 

To harvest for culinary purposes, simply cut the branches, leaving a minimum of a third of the branch, which will encourage the plant to re-grow. 
It should be noted that the leaves will lose their aromatic appeal after the plant flowers. <strong>Spearmint leaves can be used whole, chopped, or dried</strong>.</blockquote></div>

<center><h2>Applemint</h2></center>
<div class="whb"><blockquote>
<img align="right" src=Grapefruit mint (Mentha suaveolens x piperata).

Peppermint

peppermint" /><strong>Peppermint </strong>(Mentha × piperita) is a (usually) sterile hybrid mint, a cross between watermint (Mentha aquatica) and <strong>spearmint </strong>(Mentha spicata). 
It is occasionally found wild with its parent species in central and southern Europe, but the first intentional crossbreed of watermint and spearmint was done in England. Being sterile, it spreads by rooting.

Peppermint is generally regarded as <strong>, with archeological evidence placing its use at least as far back as ten thousand years ago. Peppermint has a high menthol content, and is often used as a flavouring in tea, ice cream, confectionery, chewing gum, and toothpastemints. The oil also contains menthone and menthyl esters. It is the oldest and most popular flavour of mint-flavored confectionery. Peppermint can also be found in some shampoos and soaps, which give the hair a minty scent and produce a cooling sensation on the skin. Peppermint flowers are heavy nectar producers and honeybees as well as other nectar harvesting organisms forage them heavily. A mild, pleasant varietal honey can be produced if there is sufficient acreage of plants.

Astrid 20.01.2007, 20.35| PL | einsortiert in:

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