Paulchens FoodBlog & the Three Tabbycats united

[Büroküche] - Hendlhaxln mit Semmelknödel und Roten Rüben Salat

bk_20070327_00.jpg" /></center>

<center><h2>Hendlhaxln mit Semmelknödel und Roten Rüben Salat</h2></center>

Frau Kollegin hat uns heute mit diesem sehr leckeren Mittagessen verwöhnt :smile:
Selbst gemachter Roter Rüben Salat, Expresssemmelknödel und lecker kross gebratene Henderlhaxln *yummy*

<center><a href="http://www.flickr.com/photos/-caillean-/436764824/" title="Photo Sharing"><img src="http://farm1.static.flickr.com/175/436764824_ec25277520_o.jpg" width="395" height="303" alt="Hühnchen mit Semmelknödel und Roten Rüben Salat" /></a></center> <div class="clear max h10"><!-- --></div>

					<div class="socialblog" style="width:90%;margin:0 auto;">
						<div class="block  c_2" style="display: block; border: 1px solid #DADADA;">
							<div class="code">
								<div id="share270"></div>																		
							</div>						
							<div style="clear:both;width:95%"><!-- --></div>						
						</div>
					</div>
					<script type="text/javascript">
					  jQuery(document).ready(function(){
					    jQuery("#share270").socialSharePrivacy({
							"services" : {
							    "facebook" : {
							      "dummy_img" : "/social/socialshareprivacy/images/dummy_facebook.png",
							      "layout" : "button_count",
					    		  "perma_option": "off",	
							    },
							    "twitter" : {
							      "dummy_img" : "/social/socialshareprivacy/images/dummy_twitter.png",
					    		  "perma_option": "off",
							      "count" : "horizontal"
							    },
							    "gplus" : {
							      "status" : "off"							     
							    },
							    "email" : {
							      "status" : "on",
							      "referrer_track" : "270"							     
							    }
							  },
							"css_path"  : "/social/socialshareprivacy/socialshareprivacy.css",
							"lang_path" : "/social/socialshareprivacy/lang/",
					    	"language"  : "de",	
							"alignment" : "horizontal",	
							"uri" : "http://www.paulchens.org/kommentare/-buerokueche-hendlhaxln-mit-semmelknoedel-und-roten-rueben-salat....270/"
						});
					  });						
					</script></div>
<div class="clear max h10"><!-- --></div>
<p class="footnote">
<a class="nick" href="/blog/formular..../">Astrid</a> <span class="datum">27.03.2007, 20.29</span>| <a class="pl" href="/kommentare/-buerokueche-hendlhaxln-mit-semmelknoedel-und-roten-rueben-salat....270/" title="PermaLink">PL</a> | <span class="thema">einsortiert in:</span> <a href="/thema/....0/"></a></p>
<div class="lineBottom">
<!--  --></div>
<div class="clear "><!-- --></div>
</div>
<div class="item">
<h2 class="headline">
<span>[Büroküche] - Kartoffeltorte! Tortilla oriental style.</span></h2>
<div class="clear max h10"><!-- --></div>
<div class="item_inner">
<center><img src="/images/kunde/2007/03/bk_20070326_00.jpg" alt="bk_20070326_00.jpg" /></center>


<a href="http://whatsforlunchhoney.blogspot.com/"><strong>Meeta</strong></a> hat ja für diese Runde des <a href="http://whatsforlunchhoney.blogspot.com/2007/03/monthly-mingle-8-roundup-and-theme-to.html">Monthly Mingle die "<strong>Arabian Nights</strong>"</a> ausgerufen. 

Ich hab in weiser Voraussicht dem Hrn. Kollegen mal mein kleines Orient Kochbüchlein (( Rezept entnommen aus <a href="http://foodblog.paulchens.org/index.php?now_reading_author=e-doepp-cwillrich-jrebbe&now_reading_title=orientkueche" target="_blank"><img style="width:66px;height:80px;" align="left"  src="http://ec1.images-amazon.com/images/P/3833800801.01._SCMZZZZZZZ_.jpg" alt="Orientküche" /></a><strong>"Orientküche" by E. Döpp, C.Willrich, J.Rebbe</strong><div style="clear:both;"></div> )) in die Hand gedrückt und ihn ersucht jene Rezepte zu identifizieren, die seinen Geschmack treffen könnten. 

Zu meiner Freude hat er eins gefunden, das er sogar selber gerne machen möchte. Deswegen gibts heute in der Büroküche 

<center><h2>"Tortilla im oriental style: Kartoffeltorte"</h2></center>
<center><a href="http://www.flickr.com/photos/-caillean-/435402716/" title="Photo Sharing"><img src="http://farm1.static.flickr.com/155/435402716_9514a389df_m.jpg" width="240" height="184" alt="bk_20070326_01" /></a><a href="http://www.flickr.com/photos/-caillean-/435403929/" title="Photo Sharing"><img src="http://farm1.static.flickr.com/184/435403929_7182e15aea_m.jpg" width="240" height="184" alt="bk_20070326_02" /></a></center>
<div style="float:left;width:210px;border-right: 1px solid #000022;padding:5px;margin:5px;">
500 gr Kartoffeln
je 1 Zwiebel und Knoblauchzehe
4 EL Olivenöl
1 Tomate
3 Stiele Petersilie
4 Eier
Salz, Pfeffer
</div>

(1) 
Kartoffeln in 1 cm grosse Würfel schneiden. 
Zwiebel und Knoblauch klein würfeln und in einer Pfanne mit etwas Öl ca. 20 Minuten unter gelegentlichem Rühren goldbraun anbraten. 

(2) 
Backofen bei 180°C  - Umluft 160°C - vorheizen. 
Tomaten würfeln, Petersilie grob hacken. Eier in einer Schüssel grob verschlagen. 
Kartoffeln in ein Sieb geben und abtropfen lassen. 
Noch heiss mit den Tomaten und der Petersilie unter die Eier mischen. Salzen und pfeffern. 

(3) 
In eine ofenfeste Form geben und bei mittlerer Hitze ca. 30 Minuten goldbraun backen. 

<div style="clear:both;"></div>

<center><a href="http://www.flickr.com/photos/-caillean-/435402622/" title="Photo Sharing"><img src="http://farm1.static.flickr.com/152/435402622_d1e6a6091b_o.jpg" width="395" height="303" alt="bk_20070326_03" /></a></center>

<div class="clear max h10"><!-- --></div>

					<div class="socialblog" style="width:90%;margin:0 auto;">
						<div class="block  c_2" style="display: block; border: 1px solid #DADADA;">
							<div class="code">
								<div id="share268"></div>																		
							</div>						
							<div style="clear:both;width:95%"><!-- --></div>						
						</div>
					</div>
					<script type="text/javascript">
					  jQuery(document).ready(function(){
					    jQuery("#share268").socialSharePrivacy({
							"services" : {
							    "facebook" : {
							      "dummy_img" : "/social/socialshareprivacy/images/dummy_facebook.png",
							      "layout" : "button_count",
					    		  "perma_option": "off",	
							    },
							    "twitter" : {
							      "dummy_img" : "/social/socialshareprivacy/images/dummy_twitter.png",
					    		  "perma_option": "off",
							      "count" : "horizontal"
							    },
							    "gplus" : {
							      "status" : "off"							     
							    },
							    "email" : {
							      "status" : "on",
							      "referrer_track" : "268"							     
							    }
							  },
							"css_path"  : "/social/socialshareprivacy/socialshareprivacy.css",
							"lang_path" : "/social/socialshareprivacy/lang/",
					    	"language"  : "de",	
							"alignment" : "horizontal",	
							"uri" : "http://www.paulchens.org/kommentare/-buerokueche-kartoffeltorte-tortilla-oriental-style-....268/"
						});
					  });						
					</script></div>
<div class="clear max h10"><!-- --></div>
<p class="footnote">
<a class="nick" href="/blog/formular..../">Astrid</a> <span class="datum">26.03.2007, 19.20</span>| <a class="pl" href="/kommentare/-buerokueche-kartoffeltorte-tortilla-oriental-style-....268/" title="PermaLink">PL</a> | <span class="thema">einsortiert in:</span> <a href="/thema/....0/"></a></p>
<div class="lineBottom">
<!--  --></div>
<div class="clear "><!-- --></div>
</div>
<div class="item">
<h2 class="headline">
<span>[Weekend Herb Blogging] - Gnocci with ramson & blue veined cheese</span></h2>
<div class="clear max h10"><!-- --></div>
<div class="item_inner">
<div style="margin: 0 10px;"><img width="75" height="75"  style="border:none;" align="left" src="/images/kunde/whboneyearicon.jpg" alt="whb" />WHB is hosted by <a href="http://thyme2.typepad.com/"><strong>Kate at Thyme for cooking</strong></a>. Thanks for hosting  :smile:

This week we had not enough time to cook. It was somehow stressful at work and there was not much time for other things.

But now it
whb_20070324_00.jpg" /></center>

 

Ever since I saw Angelika"Gnocco per gnocco" I was carving to have some. With lots of fresh ramson and coriander from the market and some really tasty blue veined cheese (( ist also called blue mold cheese (american) or blue mould cheese (british) )) it turned out to be

Gnocci with ramson & blue veined cheese

2 handfu fresh gnocci for the sauce 1 tablespoon cubed ginger 1 tablespoon cubed garlic 1 tablespoon sliced shallot 100 gram blue veined cheese 2 handful ramson 1 handful fresh coriander leaves
For larger pics: (1) (2) (3) (4) (5) (6)
whb_20070324_08.jpg" />

Heat your frying pan add garlic, ginger and shallots. Roast slightly for about 2-3 minutes. 
Add gnocci and roast for about 5 minutes until golden brown. 
Add the cheese and let melt. Stir through until everything is well covered.
Add add ramson and stir for another ~5 minutes. 

Arrange on a plate and sprinkle some fresh coriander leaves on top.

<div class="whb"><blockquote><h3>My thoughts:</h3>
I did not add any salt because the cheese already adds an amount of salt to the dish which is enough to my mind. 
I only sprinkle some fresh grated pepper on top before serving. </blockquote></div>

<center><h2>Serve hot and enjoy!</h2></center><div style="clear:both;"></div>

<center><img src=Allium ursinum) is a wild relative of chives. The specific name derives from the fact that brown bears like to eat the bulbs of the plant and dig up the ground to get at them, as do wild boar. The leaves are collected and eaten as salad, boiled or as a kind of pesto. They were used as fodder as well. Cows that have fed on ramsons give milk that slightly tastes of garlic, and butter made from this milk used to be very popular in 19th century Switzerland. The first evidence of the human use of ramsons comes from the mesolithic settlement of Barkaer (Denmark) where an impression of a leaf has been found. In the Swiss neolithic settlement of Thayngen-Weier (Cortaillod-culture) there is a high concentration of ramsons pollen in the settlement layer, this has been interpreted as evidence for the use of ramsons as fodder. Ramsons (German: Bärlauch, i.e. 'bear's leek') have recently become very popular in Germany, and the town of Eberbach hosts an annual ramsons fair in March and April - more information here (but only in german - sorry)

Astrid 24.03.2007, 14.31| PL | einsortiert in:

[Weekend Cat Blogging] - #94

wcb:D: This week we're really early with our WCB post. WCB is hosted by catsynth.com this weekend - Thanks! :smile: Be sure not to miss the round up for all the other fellow cat bloggers out there in the blogosphere... :;): we'll link to the round-up once it's online :smile: edit: the round-up ist already up: look here The workmen are still around and our poor nerves ar verrrrry stressed, but now we have weekend and two days of relaxing and comforting by mummy. We hope you all have a relaxing and comfy weekend out there!
 weekend cat blogging

Astrid 23.03.2007, 20.35| PL | einsortiert in:

[GartenKochEvent] - Truthahn - Schwingen mit Champignon - Kresse - Frischkäse Sösschen & Blütensalz

gke_001.jpg" /></center>



Da im <a href="http://gaertnerblog.de"><strong>Gärtnerblog</strong></a> das neue Thema ausgerufen wurde hab ich fleissig meine Kressesamen ausgesät und nu sind sie soweit, dass man sie verwenden kann:

<img align="left" style="width:40%;height:40%;"src="http://farm1.static.flickr.com/179/429456987_82e8839450.jpg?v=0" alt="kresse" />
<strong>Sieht doch gut aus oder?</strong>

Ich persönlich esse ja diese leckeren kleinen Pflänzchen am liebsten auf DER Betrag für einen Kochevent. Also hab ich mir was anderes ausgedacht und hoffe dass es Fr. Kollegin schmecken wird - Herr Kollege weilt ja auf einem Workshop und verweigert somit das Mittagessen. :blush: Als ich gestern nach meinem Besuch beim Zahnarzt über den Markt spazierte sind mit zwei wunderschöne Truthanflügerl (naja eigentlich sinds eher Schwingen bei der Grösse) ins Auge gestochen. Also hab ich kurzer Hand noch Bananen-Schalotten und einen Becher Champignons mitgenommen. Daraus ergibt sich dann mit viel "Mix&Match" und Fantasie:

Truthahn-Schwingen mit Champignon-Kresse-Frischkäse Sösschen & Blütensalz-Kresse-Couscous

Für zwei sehr hungrige Frauen: 2 Truthahnflügerl 200 gr frische Chamignons, blättrig geschnitten 3 Bananen Schalotten 1 TL frischer Ingwer 1 KnollenKoblauch 2-3 EL Frischkäse (( Exquisa 0,2% verwendet )) Salz und Pfeffer nach Geschmack Traubenkernöl selbst gezogene Kresse (( oder 2 Päckchen Kresse aus dem Supermarkt )) 150 gr gemischte Röschen von Brokkoli, Romanesco und Karfiol Couscous für zwei Portionen Blütensalz (( Besteht bei mir aus naturbelassenem Kristallsalz, getrocknetem Basilikum, gemahlenen Sonnenblumenblütenblättern, Malvenblüten und Rosenblüten ))
gke_m01.jpg" /></center>
<strong>Truthahnflügerl </strong>in wenig Fett mit <strong>Kräutersalz </strong>scharf anbraten. 
Dann bei <strong>180°C</strong> im Backofen weiterbraten bis sie schön <strong>knusprig </strong>sind.
In dieser Pfanne <strong>fein gewürfelte Schalotten</strong>, <strong>Knoblauch </strong>und <strong>Ingwer </strong>glasig anschwitzen, dann die <strong>Champignons </strong>dazugeben. Ca. <strong>10 Minuten</strong> anbraten. 
Die Hitze reduzieren und den <strong>Frischkäse </strong>unterrühren. Pfanne vom Herd nehmen und <strong>Kresse einrühren</strong>. <strong>Couscous </strong>nach Packungsanweisung herstellen. (( ich habe dazu mein geliebtes Blütensalz  verwendet )) 

Kurz vor dem servieren die frische Kresse unterrühren. 

<center><img style="border:none;" src=
The cuisine I am talking about is the Arabic cuisine. Egypt, Lebanon, Syria, Jordan and the Persian Gulf countries are just a few countries that belong to this region. Although the type of dishes served are the same they are prepared very differently in each country. So, your homework this month is to prepare a specific dish from one of these wonderful countries. Anything that catches your taste-buds - a certain dish from the ever famous mezzeh, a dish prepared with fresh vegetables, chicken, kebabs, baklava - the list is long and the choice might be a little difficult. For those new to this type of cuisine try out one of the more popular recipes like hummus, tabouleh or baba ganoug. Others who have often prepared these dishes, venture out and try something else. A little more challenging perhaps. Bring your offerings to my "Arabian Nights" Mingle, where we can enjoy your delectable dishes over some belly dancing and pots of warm spiced tea.
Here's how it works:
  1. Create a dish that fits this theme. Blog about it anytime from now till April 11th, 2007..
  2. Email Meeta your entry with your name, the name of your blog and your permalink by April 11th, 2007.
  3. In your post please include a link to this post and/or the MM logo, so your readers get a chance to mingle with us.
  4. Please send only one entry per blog. If you do not have a blog, simply email your entry, with a picture (if you would like Meeta to add a picture) to blogmeeta @ gmail . com

Astrid 22.03.2007, 10.17| PL | einsortiert in:

Blog-Event XXII - fou de chocolat

Blog-Event XXII - fou de chocolat Diesmal freut es mich besonders diesen Eintrag in den Kalender für das neue Thema für den BlogEvent im Kochtopf zu erstellen, denn ich darf ihn begleiten. Danke nochmals an Zorra für die Einladung und mgb für die tollen Banner zum Thema. :smile:
"Verrückt nach Schokolade" Erlaubt ist alles was gefällt und was man mit Schokolade anstellen kann - von "bitter-süss" zu "herb-pikant" oder ganz anders... :^^: Holt eure Lieblingschokolade aus dem Versteck, habt Mut zu neuen ungewöhnlichen Experimenten und vergesst bitte eins nicht: Die Entdecker der Schokolade - die Atzteken - haben sie nicht nur in Süssspeisen geschätzt. Auch heute noch gibt es in Lateinamerika (und natürlich nicht nur dort) sehr leckere pikante Gerichte mit Schokolade...
Beiträge sind wie immer willkommen bis zum 15.April'07 alle Informationen usw findet ihr wie immer hier.

Astrid 22.03.2007, 10.05| PL | einsortiert in:

Saftig-nussiger Mohnkuchen

mohnkuchen_00.jpg" /></center> 



Ich hatte noch Mohn und Nüsse übrig die verarbeitet werden sollten und deswegen hab ich mal ein altes Familienrezept ausgegraben: einen leckeren Mohnkuchen, der sehr saftig ist und auch leicht nach Nüssen schmeckt.

<center><h2>Saftig-nussiger Mohnkuchen </h2></center>

<div style="float:left;width:210px;border-right: 1px solid #000022;padding:5px;margin:5px;">
150 g Butter
200 g Zucker
6 Eidotter
1 Pkg. Vanillezucker
etwas Rum 
Zitronensaft
200 g gemahlener Mohn
50 g geriebene Nüsse
50 g Mehl
etwas Zimt
1 Pkg. Backpulver
</div>
Butter und Zucker schaumig rühren. 

Eidotter, Vanillezucker, Rum und Zitronensaft dazugeben. 

Eiklar zu Schnee schlagen, Mohn, Nüsse, Mehl, Zimt und Backpulver leicht unterheben und dann zur Dottermasse geben.

Leicht miteinander verrühren.

In einer befetteten Form bei 180°C ca. 50 Minuten backen. 

Im Originalrezept wird der Kuchen dann noch mit einer Zitronenglasur bestrichen oder mit Schokolade überzogen.
Das hab ich aber heute weggelassen und ihn nur mit ein wenig Staubzucker dekoriert.

<div style="clear:both;"></div>

<center><img src="http://farm1.static.flickr.com/125/429508985_ad6d7663fa.jpg?v=0" alt="mohnkuchen" /></center>

Ich hab nur die halbe Masse verwendet und einen kleinen Kuchen gebacken, er soll ja nur fürs Frühstück bzw. für die Nachspeise beim Mittagessen dienen.  :smile:


<strong>Nachtrag 2007-03-22: </strong>
Gabi ist auch gestern dem Mohn verfallen und hat einen ebenfalls sehr lecker aussehenden <a href="http://www.crockpot-rezepte.de/2007/03/zitronenmohnkuchen_lemon_poppy.html">Zitronen-Mohnkuchen</a> gebacken  :^^:<div class="clear max h10"><!-- --></div>

					<div class="socialblog" style="width:90%;margin:0 auto;">
						<div class="block  c_2" style="display: block; border: 1px solid #DADADA;">
							<div class="code">
								<div id="share263"></div>																		
							</div>						
							<div style="clear:both;width:95%"><!-- --></div>						
						</div>
					</div>
					<script type="text/javascript">
					  jQuery(document).ready(function(){
					    jQuery("#share263").socialSharePrivacy({
							"services" : {
							    "facebook" : {
							      "dummy_img" : "/social/socialshareprivacy/images/dummy_facebook.png",
							      "layout" : "button_count",
					    		  "perma_option": "off",	
							    },
							    "twitter" : {
							      "dummy_img" : "/social/socialshareprivacy/images/dummy_twitter.png",
					    		  "perma_option": "off",
							      "count" : "horizontal"
							    },
							    "gplus" : {
							      "status" : "off"							     
							    },
							    "email" : {
							      "status" : "on",
							      "referrer_track" : "263"							     
							    }
							  },
							"css_path"  : "/social/socialshareprivacy/socialshareprivacy.css",
							"lang_path" : "/social/socialshareprivacy/lang/",
					    	"language"  : "de",	
							"alignment" : "horizontal",	
							"uri" : "http://www.paulchens.org/kommentare/saftig-nussiger-mohnkuchen....263/"
						});
					  });						
					</script></div>
<div class="clear max h10"><!-- --></div>
<p class="footnote">
<a class="nick" href="/blog/formular..../">Astrid</a> <span class="datum">21.03.2007, 18.29</span>| <a class="pl" href="/kommentare/saftig-nussiger-mohnkuchen....263/" title="PermaLink">PL</a> | <span class="thema">einsortiert in:</span> <a href="/thema/....0/"></a></p>
<div class="lineBottom">
<!--  --></div>
<div class="clear "><!-- --></div>
</div>
<div class="item">
<h2 class="headline">
<span>[Hildegard Küche] - Dinkelhabermus</span></h2>
<div class="clear max h10"><!-- --></div>
<div class="item_inner">
<img style="border:none;" align="left" src=
St. Pat's Day: Green or Irish
Zorra has just put up the round up and you should definitely not miss it! 61 entries from all over the world: Austraila, Austria, Canada, France, Germany, Italy, Spain, Sweden, Switzerland, UK, USA - did I miss one? Head over to Kochtopf and enjoy!

Astrid 20.03.2007, 10.38| PL | einsortiert in:

[Büroküche] - Dorsch mit Parmesankruste & grünem Pesto

Fr. Kollegin ist wieder auf den Beinen (ich frage mich wie sie den Arzt überredet hat *ggg*) und hat uns nach gut einer Woche gleich mit einem leckeren Mittagessen beglückt:
bk_20070319_00.jpg" /></center>


<h2>
<center> Dorsch mit Parmesankruste & grünem Pesto (( nach einem Rezept von Jamie O. "In der Pfanne gebratene Rotzunge mit Salsa Verde" aus "Cook with Jamie". )) </center></h2>

<div style="float:left;width:210px;border-right: 1px solid #000022;padding:5px;margin:5px !important;">
4 Stücke Dorsch
Zitronensaft
geriebener Parmesan nach Belieben

<em>für die Salsa Verde</em>
Salz
1 große Knoblauchzehe
1 handvoll frischer Basilikum
1 tl getrockneter Salbei
1 tl getrockneter Rosmarin
1 tl getrockneter Thymian
Olivenöl 
1 el Pinienkerne (geröstet)
1 el geriebene Haselnüsse
1 Schuss Distelöl
</div> 

<div style="padding:25px  !important;margin:15px !important;">Den Dorsch scharf anbraten und Zitronensaft bertäufeln. Zum Schluss mit Parmesan bestreuen und auf Teller anrichten.

Für die Salsa Verde alle Zutaten gut im Möser zerstampfen und zu einer homogenen Salsa verarbeiten. 

Dorsch und Salsa mit Ofenkartofferl servieren.</div>

<div style="clear:both;"></div>

<center><img src="http://farm1.static.flickr.com/158/428357553_becc5e3e5b.jpg?v=0" alt="bk" /></center>

<center><h2>Lecker wars!  :smile:</h2></center><div class="clear max h10"><!-- --></div>

					<div class="socialblog" style="width:90%;margin:0 auto;">
						<div class="block  c_2" style="display: block; border: 1px solid #DADADA;">
							<div class="code">
								<div id="share260"></div>																		
							</div>						
							<div style="clear:both;width:95%"><!-- --></div>						
						</div>
					</div>
					<script type="text/javascript">
					  jQuery(document).ready(function(){
					    jQuery("#share260").socialSharePrivacy({
							"services" : {
							    "facebook" : {
							      "dummy_img" : "/social/socialshareprivacy/images/dummy_facebook.png",
							      "layout" : "button_count",
					    		  "perma_option": "off",	
							    },
							    "twitter" : {
							      "dummy_img" : "/social/socialshareprivacy/images/dummy_twitter.png",
					    		  "perma_option": "off",
							      "count" : "horizontal"
							    },
							    "gplus" : {
							      "status" : "off"							     
							    },
							    "email" : {
							      "status" : "on",
							      "referrer_track" : "260"							     
							    }
							  },
							"css_path"  : "/social/socialshareprivacy/socialshareprivacy.css",
							"lang_path" : "/social/socialshareprivacy/lang/",
					    	"language"  : "de",	
							"alignment" : "horizontal",	
							"uri" : "http://www.paulchens.org/kommentare/-buerokueche-dorsch-mit-parmesankruste-gruenem-pesto....260/"
						});
					  });						
					</script></div>
<div class="clear max h10"><!-- --></div>
<p class="footnote">
<a class="nick" href="/blog/formular..../">Astrid</a> <span class="datum">19.03.2007, 11.36</span>| <a class="pl" href="/kommentare/-buerokueche-dorsch-mit-parmesankruste-gruenem-pesto....260/" title="PermaLink">PL</a> | <span class="thema">einsortiert in:</span> <a href="/thema/....0/"></a></p>
<div class="lineBottom">
<!--  --></div>
<div class="clear "><!-- --></div>
</div>
<div class="item">
<h2 class="headline">
<span>[Weekend Herb Blogging] - Penne with pumpkin & ham</span></h2>
<div class="clear max h10"><!-- --></div>
<div class="item_inner">
<div style="margin: 0 10px;"><img width="75" height="75"  style="border:none;" align="left" src="/images/kunde/whboneyearicon.jpg" alt="whb" />
WHB is hosted by <a href="http://keylimecoconut.blogspot.com/"><strong>Becky at Key Lime & Coconut</strong></a>. Thanks for hosting  :smile:

Yesterday was St.Patricks Day and we had a real feast (I ate tooo much but it tasted so good *sigh*) so today I was not very hungry. I decided to have a light dish for a late lunch. 
</div>

<center><img src= best when used fresh, as they lose their flavor rapidly if dried; however, freeze-dried dill leaves preserve their flavor relatively well for a few months. Dill oil can be extracted from the leaves, stems and seeds of the plant. In some English speaking countries, it is sometimes called Dillby.

Astrid 18.03.2007, 17.04| PL | einsortiert in:

St. Patricks Day: Green or Irish - the day after

St. Pat's Day: Green or Irish

As I said yesterday I went off to celebrate St.Pat's Day with Mr. & Mr. Q. an we had a day full of yummmmy dishes.

Aye, we had 1 or 2 or ... lets say some Guiness and Murphys :lol:

Frist we had

Crumpets (( Crumpets are not traditional Irish, but you can get them on the green isle as well as in Scotland or England ))

I used a recipe I found at Kitchen Stories:
120 gram self raising flour 1 tablespoon sugar 1/4 teaspoon baking powder 1 egg, whisked 165 ml milk 10 gram butter, melted


Combine all ingredients and mix well. Preheat your pan and cover the moulds with butter. Fill every mould with 2 tablespoons of dough, bake for about 8 minutes at very low heat. When the batter is brown underneath and slightly bubbly on top, turn and cook on the other side.
Keep them warm by stacking on a clean tea towel and eat soon after.
stpd_01.jpg" />For full view of the images klick on the links below:
1. <a href="http://flickr.com/photos/65662104@N00/425662346/">Crumpets</a>, 
2. <a href="http://flickr.com/photos/65662104@N00/425654791/">Crumpets & Cheddar</a>, 
3. <a href="http://flickr.com/photos/65662104@N00/425646124/">Lemon curd & Cranberry jelly</a>, 
4. <a href="http://flickr.com/photos/65662104@N00/425644786/">A table full of YUM</a>, 
5. <a href="http://flickr.com/photos/65662104@N00/425636192/">Murphys</a>, 
6. <a href="http://flickr.com/photos/65662104@N00/425631897/">Murphys</a>

We had them with butter, <a href="http://en.wikipedia.org/wiki/Lemon_curd">lemon curd</a> & cranberry jelly for the sweet tooth and cheddar, garlic and ham. 

After a short break we prepared </div><h2 style="color:#33a23c !important;">Guiness chicken & chops in Jameson
stpd_03.jpg" /> </center>

Click on numbers in brackets to see full pic:

1. Chops in Jameson(1) (2) (3) (4) (5) 2. Guiness chicken (1) (2) (3) (4) (5) I hope you can read the recipes at Mrs.Q.'s soon. If not I'll provide the recipes here ... :^^:
Update: Mrs.Q. got her entry ready so please head over for the recipes for "Jameson's chops" & "Irish Chicken Wings" with Guinness".
Last but not least we had a verrry delicous

Oatmeal apple crumble with whiskey cream (( original recipe source: irishabroad.com ))

6 Granny Smith apples, peeled and cubed (( as I do not like Granny Smith ver much I used "Jonasgold" instead )) 1 cup plus 2 tablespoons butter 1/2 cup plus 2 tablespoons sugar 1/2 cup all-purpose flour 1/2 cup Irish Oatmeal 1/2 teaspoons ginger 1/2 teaspoon cinnamon Irish Whiskey Cream Sauce 1 cup heavy cream 2 tablespoons honey 2 tablespoon Irish Whiskey
Preheat oven to 200°C. Butter a baking pan and arrange the apples slice on the bottom. Combine butter, sugar, and flour and work these ingredients into a mixture that resembles coarse crumbs. Add the oatmeal and mix again. In a separate bowl, mix together the remaining sugar, butter, ginger, and cinnamon, and mix with the apples. Spread crumbles evenly over the apples and bake for 40 minutes. In a small bowl, whip the cream until stiff. Fold in the honey and whiskey. To serve, divide apple crumble onto plates and spoon cream over the top.


stpd_02.jpg" /> For full view of the images klick links below: 

1. <a href="http://flickr.com/photos/65662104@N00/425628187/">Oatmeal apple crumble (1)</a>, 
2. <a href="http://flickr.com/photos/65662104@N00/425628536/">Oatmeal apple crumble (2)</a>, 
3. <a href="http://flickr.com/photos/65662104@N00/425627899/">Oatmeal apple crumble with Whiskey cream (3)</a>, 
4. <a href="http://flickr.com/photos/65662104@N00/425621988/">Oatmeal  apple crumble with Whiskey cream (4)</a>

It was very delicious, we ate it warm with the cream and despite the amout of cinnamon I really liked it. 
</div>
<div style="clear:both;"></div>
<div style="color:#33a23c !important;">
Later at night we had some <a href="http://www.guinness-storehouse.com/">Guiness</a> and <a href="http://www.murphys.com/home.asp">Murphys</a> and some real good whiskey along with <a href="http://en.wikipedia.org/wiki/Walkers_Crisps">Walkers crisps</a> and and <a href="http://www.kettlefoods.co.uk/site/WebSiteProducts.do?id=501.54.613&range=1">Kettle crisps</a>. 
</div>

Thank you both (Mr.&Mrs.Q.) for a wonderful, delightful and funny St.Paddystpd_04.jpg" /></center>

<a href="http://technorati.com/tag/Green+or+Irish" rel="tag"><img  style="border:0;vertical-align:middle;margin-left:.4em" src="http://static.technorati.com/static/img/pub/icon-utag-16x13.png?tag=Green+or+Irish" alt=" " />Green or Irish</a><a href="http://technorati.com/tag/St.+Pat%27s+Day%3A+Green+or+Irish" rel="tag"><img style="border:0;vertical-align:middle;margin-left:.4em" src="http://static.technorati.com/static/img/pub/icon-utag-16x13.png?tag=St.+Pat%27s+Day%3A+Green+or+Irish" alt=" " />St. Pat

Astrid 18.03.2007, 15.46| PL | einsortiert in:

[Weekend Cat Blogging] - #93

wcbWe know we're terribly late this week for WCB, but mummy was busy celebrating St.Patricks Day yesterday, so she took a looooong sleep this morning so that's why we could notpost earlier :oO: We already visited Jelly and Kamikaze at "I got two shoes" for the really loooooong round up this week. So many cute kitties :blush: - many thanks for hosting this week! Head over and give Kamikaze a biiig kiss :^^: It's been another horrifying week and still we are not allowed to have the window open. Just look at the pic below what the workmen did to our beloved sun spot... :x(: Mummy opened the window for us today and we saw the whole misery. Our window sill is gone and there are a lot of scafoldings in front of the window. Mommy did not allow us to step onto them although I think it might have been fun to do so... 'CCause there were so many birdies outside I could have easily reached... But whenever I tried mommy did this "OOOOOOOOOthellOOO" thingy which tells me that she'll get really angry, so I decided not to spoil my nice peaceful sunday afternoon by making her angry... What a pitty! I bet I would have got at least 1 or 2 of those warbling birdies...
wcb_93_00.jpg" />  
For larger images klick these links: (<a href="http://flickr.com/photos/65662104@N00/425091808/"><strong>1</strong></a>) | (<a href="http://flickr.com/photos/65662104@N00/425091772/"><strong>2</strong></a>) | (<a href="http://flickr.com/photos/65662104@N00/425091624/"><strong>3</strong></a>) | (<a href="http://flickr.com/photos/65662104@N00/425091679/"><strong>4</strong></a>)
</center>
<center><h2>Have a nice sunday!</h2>

...now I

Astrid 18.03.2007, 13.45| PL | einsortiert in:

St. Patricks Day: Green or Irish

Beannachtaí na Féile Pádraig oraibh!

St. Patrick's Day blessing opun you!
It's St. Patricks Day and I'd rather be here or here but at least here than in dreary windy old Vienna. :;/: But with some Ireland-loving friends on hand it'll be just a fine St. Paddy's Day for all of us. Mrs. Q. (including lovely Mr.Q.) and me are preparing a "St. Patricks Day Brunch" with some really nice treats. And we will celebrate this day with some Irish tidbits - some of them might turn out really green - we will see... :smile: So this is what we have planned: - but it can always turn out to be something completely different in the end... :lol:
  • :klee: Crumpets - with butter, lemon curd, ... or honey
  • :klee: some tea or coffee or Cadburys hot chocolate
  • :klee: Giuness chicken & boxty
  • :klee: Chops in Jameson's
  • :klee: Oatmeal apple crumble with whiskey cream sauce
  • :klee: along with some Guiness and Murphys ...
So, now I'm off to prepare my part for the brunch and take a quick shower :^^: - have a nice day whether you are celebrating St.Patricks Day or not: When we drink, we get drunk. When we get drunk, we fall asleep. When we fall asleep, we commit no sin. When we commit no sin, we go to heaven. So, let's all get drunk, and go to heaven!

Slàinte! :klee:

Astrid 17.03.2007, 10.30| PL | einsortiert in:

Monthly Mingle #8: Savory cakes - Smoked Salmon Cake

mm8_00.jpg" /></center>


<img align="left" style="border:none;" src="/images/kunde/2007/02/mmsavorycakes.jpg" alt="mm8" /><a href="http://whatsforlunchhoney.blogspot.com/2007/01/monthly-mingle-7-sweet-lov_116834340674995043.html">Meeta</a> asked to bring along Savory Cakes for this months mingle. 

An interesting challenge for me Sophie Dudemaine a while ago at Ulrikes Küchenlatein I saved the link but did not try a single recipe... Now this was the perfect opportunity to do so and I found one me and G. would really like:

Smoked Salmon Cake

You need 150 gram flour 1 packet raising powder 3 eggs 1/4 teaspoon salt 1/2 teaspoon pepper 100 ml sun flower oil 125 ml milk 100 gram grated Greyerzer (( or whatever cheese you like best )) 200 gram smoked salmon 1 handful chive
mm8_01.jpg" /><img src=littlekitchenhelper.gif" /></center>

When we were baking "kinderkuchen" with the two sons of my cousin - staying with us this saturday - I remembered a lot of childhood fun in the kitchen with my granpa. 

<a href="http://en.wikipedia.org/wiki/Bundt_cake">"Gugelhupf"</a> was always my favourite "kinderkuchen" (( Kinderkuchen was the name of cakes we children were allowed to help, cause they were quite easy to make ))

Jordan, the elder one with the blue shirt, was the chosen kitchen helper this time and Killian, the younger one, just watched us and did some cleaning up as you can see in the little slideshow above. 
We had a lot of fun as you can see in the pictures and I was surprised that my humble spring-form pan did exist after all being about 30 years old now it looked like the first day I saw it...  


<img align="left" src="Wachau" and about an hours drive westward from Vienna. I love to visit my family but most of the time I do not manage to visit them as often as I'd like to.
whb_20070311_00.jpg" /></center>

 

With my birthday a few weeks behind I was overdue to visit them even more because my last visit has been for celebrating christmas and new year.

Kashim and Othello stayed at home silence... For me instead it's always nice to have them around 'CCause especially the younger one - Kilian - is storming everyone's heart at first sight. He certainly stormed mine :love: So for this weekend I didn't have to cook at all because my mom is an excellent cook and I truly love to be sheperded by her. Nevertheless to get this post suitable for WHB I'll tell you what we had this weekend: To keep it suitable for kids we had "Chicken with peas & carrots " and rice. Well, for the youngest one "Kartoffelknödel" (as he is in a phase of a potatoe-loving habit: every time you'd ask him what he likes to eat he'd answer "potatoes" rightaway) ...

"Kartoffelknödeln" - Potatoe dumplings

You need: 1/2 kg potatoes potatoe starch flour salt
whb_20070311_02.jpg" />

Cook the potatoes in salted water.

Peel them and then mash them while they are really hot. 

Add some salt and then add potatoe flour until you get a smooth dough to form hand sized balls. Steam them over boiling water for about 30 minutes. 

<h2>Chicken with peas & carrots</h2>

<div style="float:left;width:210px;border-right: 1px solid #000022;padding:5px;margin:5px;"><strong>You need</strong>

2 chicken breasts
1 handful of green peas 
1 small leek 
1 large onion
4-5 carrots
200 gram sour cream
chicken stock
salt, pepper</div>

<img align="left" src= (( I am pretty sure she has her own way besides this recipe, but she would not share her secrets ... ))

Topfentorte

You need the dough 200 gram flour 1 teaspoon baking powder 2 teaspoons vanilla sugar 1 egg yolk 1/2 teaspoon lemon zest 110 gram margarine or butter
whb_20070311_06.jpg" />

Knead all ingredients until you get a smooth dough. 

Let rest in fridge for at least 2-3 hours. (( it
the filling 2 egg yolk 80 gram caster sugar 2 teaspoons vanilla sugar 250 gram curd 2 egg whites 1/2 teaspoon lemon zest
whb_20070311_05.jpg" />

Mix sugar with the eggs and slowly add curd, vanilla sugar and lemon zest. 

Beat the egg whites. Add carefully to the rest.

Fill the cake form with the filling and cover carefully (( be really careful because the dough tends to break very easily and otherwise youwhb_20070311_04.jpg" />
</center>
<ol><strong>Chef If you use a springform larger than 18 cm and if you want the cake to be higher than two fingers just double the filling and it'll work out fine.
    Another chef's notice: The cake rises very well during baking, but will "collapse back upon itself" when it cools down. No matter what you do it will certainly "collapse". We do this cake for ages now and it always behaves like this no matter what we tried. Anyway it does not effect its delicious taste in any way and that is what counts, isn't it?
The little chef said :love:
whb_20070311_07.jpg" /></center>


<a href="http://technorati.com/tag/weekend+herb+blogging" rel="tag"><img style="border:0;vertical-align:middle;margin-left:.4em" src="http://static.technorati.com/static/img/pub/icon-utag-16x13.png?tag=weekend+herb+blogging" alt=" " />weekend herb blogging</a><div class="clear max h10"><!-- --></div>

					<div class="socialblog" style="width:90%;margin:0 auto;">
						<div class="block  c_2" style="display: block; border: 1px solid #DADADA;">
							<div class="code">
								<div id="share249"></div>																		
							</div>						
							<div style="clear:both;width:95%"><!-- --></div>						
						</div>
					</div>
					<script type="text/javascript">
					  jQuery(document).ready(function(){
					    jQuery("#share249").socialSharePrivacy({
							"services" : {
							    "facebook" : {
							      "dummy_img" : "/social/socialshareprivacy/images/dummy_facebook.png",
							      "layout" : "button_count",
					    		  "perma_option": "off",	
							    },
							    "twitter" : {
							      "dummy_img" : "/social/socialshareprivacy/images/dummy_twitter.png",
					    		  "perma_option": "off",
							      "count" : "horizontal"
							    },
							    "gplus" : {
							      "status" : "off"							     
							    },
							    "email" : {
							      "status" : "on",
							      "referrer_track" : "249"							     
							    }
							  },
							"css_path"  : "/social/socialshareprivacy/socialshareprivacy.css",
							"lang_path" : "/social/socialshareprivacy/lang/",
					    	"language"  : "de",	
							"alignment" : "horizontal",	
							"uri" : "http://www.paulchens.org/kommentare/-weekend-herb-blogging-no-weekend-home-blogging-o-....249/"
						});
					  });						
					</script></div>
<div class="clear max h10"><!-- --></div>
<p class="footnote">
<a class="nick" href="/blog/formular..../">Astrid</a> <span class="datum">11.03.2007, 18.11</span>| <a class="pl" href="/kommentare/-weekend-herb-blogging-no-weekend-home-blogging-o-....249/" title="PermaLink">PL</a> | <span class="thema">einsortiert in:</span> <a href="/thema/....0/"></a></p>
<div class="lineBottom">
<!--  --></div>
<div class="clear "><!-- --></div>
</div>
<div class="item">
<h2 class="headline">
<span>[Weekend Cat Blogging] - #92</span></h2>
<div class="clear max h10"><!-- --></div>
<div class="item_inner">
<img  style="border:none;" align="right" src="/images/kunde/2007/01/wcb.jpg" alt="wcb" /> Itlovely Upsie with cutie Sundance at Sher's What did you eat? Head over for this weeks round-up!

Astrid 10.03.2007, 19.27| PL | einsortiert in:

The secret life of pie - the February WTSIM roundup - finally ... ;o)

wtis Can you imagine ...? 65 (!!) wonderful, delicious, yummy-looking, pie entries - head over to Jeanne at Cook Sister! to see and read all of this pies! :smile: I am amazed - no to tell the truth I am overwhelmed - I already spotted 1 or 2 (or even some more :love: ) pies I am longing to give a try. Aye, I am hooked on pies now! :blush: :blush:
My first attempt ever to make a pie was the initial entry for "Waiter there's something...": zuccini-leek-potatoe pie Zucchini-potatoe-leek Pie Have a closer look here :smile: It was - keeping in mind it was a first try - a very good one. "crispy on the outside and creamy in the inside" and verrrry tasty indeed :love:
Apfelstrudel pie Apfelstrudel Pie Have a closer look here :smile: I wanted to combine traditional austrian ingedients of the traditional "Apfelstrudel" (I suppose there are about 1.000 existing ways to create "THE" Apfelstrudel) with the "art of" pie-making. So what came out was a tremedous success. We fell in love with it. Mrs. Q. is crazy about it :D: :D:

Astrid 09.03.2007, 10.48| PL | einsortiert in:

Backup-Woche vom 5. bis 11. März 2007

Im WordPress Deutschland Blog wurde Anfang dieser Woche die Initiative Pro-Backup angekündigt. Bis zum 11. März werden einige Artikel erscheinen, die sich mit dem Thema genauer auseinander setzen: » Hilfe und Anleitungen zum Anlegen eines vollständigen Backups » Automatisierte Datensicherung mit Backup-Plugins. » Wann, warum und wie oft sollte ein Backup angelegt werden? Find ich sehr sinnvoll und neugierig auf die Artikel bin ich auch. BackUps von meinem Blogs mach ich zwar regelmäsig (sofern ich net drauf vergess) aber Tips zum Thema selbst kann man immer gut gebrauchen, man lernt ja nie aus :smile:

Astrid 07.03.2007, 09.11| PL | einsortiert in:

[Büroküche] - Hühnerbrust mit 3 Rosen-Mischung und Reis

bk_20070306_00.jpg" /></center>



Herr Kollege hat uns heute mit einem Hühnchen mit Broccoli-, Karfiol- und Romanesco-Rosen Gemüse und Reis verwöhnt. 

<center><img src=great round up with wonderful recipes. Oh Oh - so many ideas for muffins ... I didn't even finish to read all those delicious entries :smile: - Don't miss it - have a look!

Astrid 04.03.2007, 23.37| PL | einsortiert in:

Kresse-Garten-Koch-Event

gkeDie Gärtnerin ruft diesmal zum Kresse Anbau auf... und schreibt:
Was fällt Euch zu diesem leicht scharfen Kraut ein? Mir spontan Frankfurter Griie Soß, Butterbrot mit Kresse und Kressecremesüppchen. Könnte aber eine Bereicherung vertragen. Darf ich an dieser Stelle um Euer feinstes Rezept bitten, damit ich nicht nur auf dem Butterbrot alleine sitzen bleibe? I ch würde mich über ganz viele Variationen zum Thema freuen! Kresse darf selbst angebaut, aber notfalls auch gekauft werden, solange es sich um lebende Pflanzen handelt. Einsendeschluss für das Garten-Koch-Event Kresse ist wie üblich der 31.3., 24 Uhr.
Wers noch nicht kennt kann hier nochmal die FAQ bzw Teilnahmebedingungen nachlesen. :smile:

Astrid 04.03.2007, 23.13| PL | einsortiert in:

Turmeric - Curcuma

turmeric.jpg Turmeric (Curcuma longa), also called tumeric or kunyit in some Asian countries, is a spice commonly used in curries and other South Asian cuisine. Its active ingredient is curcumin. It is a significant ingredient in most commercial curry powders.
curcuma-koeh-199.jpg Turmeric is also used to give a yellow color to some prepared mustards, canned chicken broth, and other foods (often as a much cheaper replacement for saffron). It makes a poor fabric dye as it is not very lightfast (the degree to which a dye resists fading due to light exposure). Turmeric, a representative of plant genus Curcuma, is a member of the ginger family, Zingiberaceae. In Ayurvedic medicine, turmeric is thought to have many healthful properties and many in India use it as a readily available antiseptic for cuts and burns. It is taken in some Asian countries as a dietary supplement, which allegedly helps with stomach problems and other ailments. It is popular as a tea in Okinawa, Japan. t is currently being investigated for possible benefits in Alzheimer's disease, cancer and liver disorders. Sangli, a town in the southern part of the Indian state of Maharashtra, is the largest and most important trading centre for turmeric in Asia or perhaps in the entire world. The medicinal properties of the turmeric have for millennia been known to the ancient Indians and have been expounded in the Ayurvedic texts. It is only in recent years that Western scientists have increasingly recognised the medicinal properties of turmeric. Turmeric is known by different names in different languages. Some examples include: * "Arishina" in Kannada * "Halad" in Marathi * "Haldi" in Hindi and Gujarati. * "Holood" in Bengali. * "Pasupu" in Telugu. * "jiang huang" in Chinese. * "Lmeat" in Khmer.

Astrid 03.03.2007, 12.08| PL | einsortiert in:

2019
<<< August >>>
Mo Di Mi Do Fr Sa So
   01020304
05060708091011
12131415161718
19202122232425
262728293031 
Pages
Tag Cloud
Categories
Bread Baking Day #60 - Glazed Bread for 6th anniversary / Brot mit Streiche zum 6. Geburtstag (last day of submission July 1st 2013) Blog-Event LXXXVIII - Oesterreich kulinarisch (Einsendeschluss 15. Juni 2013)
Where else to read...
Die 15 zuletzt aktualisierten DesignBlogs

Zitante
Wortperlen
ALLes allTAEGLICH
Frau Waldspecht sagt ...
SaschaSalamander
Oceanphoenix
Elisamara's
Morgentau
Katharinas Buchstabenwelten
Tirilli
Autumnlove
Alltagsgezwitscher
Wollkommode
Gedankensprudler
Susfi

powered by BlueLionWebdesign
Blogstatistics
Einträge ges.: 1471
ø pro Tag: 0,3
Kommentare: 9556
ø pro Eintrag: 6,5
Online seit dem: 19.12.2005
in Tagen: 4998
RSS 2.0 RDF 1.0 Atom 0.3
xx