tag:blogger.com,1999:blog-4534659102205885792024-02-07T05:23:42.763-08:00Caking in ShanghaiAnonymoushttp://www.blogger.com/profile/02853156796133538611noreply@blogger.comBlogger33125tag:blogger.com,1999:blog-453465910220588579.post-1176197983197343562013-06-30T02:47:00.002-07:002013-06-30T02:47:56.864-07:00Black olive tapanadeAbout 2 months ago, I asked my husband to go to the Metro by myself, because I had to finish a cake. We were running low on all sorts of necessities. Olives aren't really a necessity, but I asked him to bring a small jar, as I wanted to have some for a salad. Well, he came back with a large bag. Since then it had been sitting in my cupboard, unopened, because I couldn't think of a way to use up all those olives.<br />
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Last week, it came to me. Black olive tapanade. I love the stuff as a dip or on top of bruschetta. As the temperature has been slowly climbing, I also thought, some olives would go well with all the mezes we have been eating.<br />
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So out came the olives, my food processor and a couple of other ingredients, and we have been eating a lot of this really healthy stuff in the last 2 weeks. I took a jar of it along to a friend's house and it took her all of 5 days to finish it.<br />
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My version of black olive tapanade is<br />
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<li class="ingredient">2 cups black olives</li>
<li class="ingredient">1 1/2 tablespoons capers </li>
<li class="ingredient">4 cloves garlic</li>
<li class="ingredient">generous slugs of very good quality virgin olive oil</li>
<li class="ingredient">2 teaspoon lemon juice</li>
<li class="ingredient">1/4 teaspoon black pepper, salt to taste</li>
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Put all of the ingredients into the food processor and pulse. Do not pulse too finely, it should still have some texture and not become a cream</div>
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Spread some of this stuff on slices of baguette, top with grated parmesan and broil. You can watch them being inhaled, as soon as they come to the table, or just use instead of butter, as my friend has apparently been doing I couldn't believe, how fast she went through the jar.</div>
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I cannot believe, how easy it is to make and am pretty angry at myself, for having waited so long to try this out, it's really expensive out here. It tastes better than the storebought stuff, plus I know exactly what is in it. The only downside is, we're going on holiday soon and I have loads of tapanade. I've filled some in a jar for now, and stuck the larger part into small ziplock bags and froze them. Just be sure to always top up the tapanade left in the jar, so it won't go moldy on you and keep it in the fridge. I hope, that freezing won't harm the rest of the tapanade, if it does, I'll come back to let you know.<br />
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Anonymoushttp://www.blogger.com/profile/02853156796133538611noreply@blogger.com0tag:blogger.com,1999:blog-453465910220588579.post-29654275556008110132013-03-20T17:47:00.003-07:002013-03-20T17:47:55.628-07:00DYI Quark- Part two<div class="separator" style="clear: both; text-align: center;">
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DYI Quark- Part two</div>
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Well now that the milk has been fermenting for a couple of hours, let's just check the progress. See? It has set and doesn't move, when I gently tip the container</div>
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Now take a knife and cut a criss cross pattern right down to the bottom of the container. This will start the process of the whey separating form the solids</div>
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Wait for an hour or so,till you see the separation well. In the meantime prepare your cheescloth. If you don't have a cheesecloth a clean cotton dish towel will be just as good.</div>
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First set a sieve atop a large container and lay the cheesecloth into the sieve. Fill in the fermented milk and carefully gather up the corners of the cheesecloth and close it with a clip or rubber band. This will prevent dust or anything else from settling atop your product. </div>
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Almost immediately you will hear the whey dripping off into the bowl beneath<br />
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Leave the cheese alone and go do something useful for a change.<br />
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After a couple of hours you will see, that there is quite a lot of whey in the bowl benaeth, Carefully open the cheesecloth and have a look, whether the cheese is of the consistency you need. I like it a bit firmer, you can always dilute it with milk or cream, if it is too dry, but if for example you mix in some fruit or want to bake with it, it is better when drier.<br />
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If the cheese is the way you like it, fill it into a clean container and off into the fridge<br />
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Do not throw away the whey. It has a lot of nutrients, you can add it to bathwater, drink it, add puried fruits for taste, use it instead of the liquid in your bread baking or use it as a fertiliser in your garden. Just do not pour it down the toilet<br />
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The whey is chocablock full of nutrients, keep it. Refrigerate it, if not needed at once, or you can even freeze it</div>
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Anonymoushttp://www.blogger.com/profile/02853156796133538611noreply@blogger.com0tag:blogger.com,1999:blog-453465910220588579.post-76570174016225090262013-03-19T19:22:00.001-07:002013-03-19T19:22:18.624-07:00DYI Quark- a picture tutorial<div align="center">
<span style="font-size: large;">Quark</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTXhUABUJTO9W2n4t6WJlA1vJoRlBinzmfOx63UBxxOEEF8lrD-KU8aB1b0c4Sxc8BnQw_G_sCjimycXrXjYvSr5tzo1wesmKZnsth6NP-J2-QD0M9os5FtOsl-g7jeJRR-YIyEm-CNfl4/s1600/frischer+Topfen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTXhUABUJTO9W2n4t6WJlA1vJoRlBinzmfOx63UBxxOEEF8lrD-KU8aB1b0c4Sxc8BnQw_G_sCjimycXrXjYvSr5tzo1wesmKZnsth6NP-J2-QD0M9os5FtOsl-g7jeJRR-YIyEm-CNfl4/s320/frischer+Topfen.jpg" width="320" /></a></div>
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For us Germans, Quark is the cheese, that gets eaten most. Whether salty or sweet, cold or used in cooking or baking, this cheese is extremely versatile. I remember going to Germany as a child and having this cheese under my jam in the mornings instead of butter. My grandmother made the most delicious cheese cake with it, flavoured Quark, similar to flavoured Joghurts, are sold in every supermaket. If only, my mother would have been able to get the cultures, we wouldn't have been limited to having Quark every four years.</div>
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I get my culture in Germany, as well as the rennet, using this link</div>
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<a href="http://www.jean-puetz-produkte.de/shopdev/index.php?main_page=advanced_search_result&search_in_description=1&zenid=9516290d7d257377755b01b7243f405a&keyword=Quark&x=0&y=0">http://www.jean-puetz-produkte.de/shopdev/index.php?main_page=advanced_search_result&search_in_description=1&zenid=9516290d7d257377755b01b7243f405a&keyword=Quark&x=0&y=0</a></div>
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But you can also get the cultures here</div>
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<a href="http://www.cheesemaking.com/Quark.html">http://www.cheesemaking.com/Quark.html</a></div>
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I promised to make a picture tutorial, the way I make Quark, this is step one</div>
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Get your equipment together</div>
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I use a machine, but you really don't need it, the Quark culture does not need as high a temperature as Joghurt for example. If you don't have a machine, just warm the milk to about 28-30 degrees and add the culture and rennet (Lab). Pack it well and let it ferment WITHOUT MOVING, that is important.</div>
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I usually put about half the milk (UHT) into the machine and add some culture (see picture), whisk it well. I heat up the other half a bit (to speed the process up) and add that together with the rennet into the room temperature milk and mix well. Do not put the culture into the part of the milk, that you are heating up on the stove, that will very effectively kill the culture. You will have to dissolve the rennt tablet in a bit of hot water, before adding it to the milk, a tablespoon of water will suffice, if you are using liquid rennet, just count the drops as reccommended by the manufacturer. I get the tablets, as they are lighter in transport (I have to lug it all the way from Germany to Shanghai and every gram counts)</div>
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Add enough culture as fits on the tip of a knife</div>
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sprinkle the culture onto the milk</div>
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whisk through</div>
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half a tablet of rennet is enough for a liter of milk</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilNNotRWU3-ZQ23OqXbQ8OhS61D8dhhbwHvdaDXeN5PSiKduDA7KC75i3CQJeIjFjjv3xMFyFEbjujbItZsFqob3_qZYMUxLDPc_v6hBLnfMoIiBLoVGmIVxAaZ69HfyvqB3Cclloid1t3/s1600/quark+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilNNotRWU3-ZQ23OqXbQ8OhS61D8dhhbwHvdaDXeN5PSiKduDA7KC75i3CQJeIjFjjv3xMFyFEbjujbItZsFqob3_qZYMUxLDPc_v6hBLnfMoIiBLoVGmIVxAaZ69HfyvqB3Cclloid1t3/s320/quark+6.jpg" width="320" /></a></div>
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dissolve in a tablespoon of HOT water</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4PAstoS2OagoH7aEwOFq0Qhj7rXz7bDgfRL9UKomcPi667LrkjeJ6Hvw1mWnHnDIUnhW1U8OMkeNM5kNB_sUzHKkNEs8aRskX1RHIQufxxx2PicEBciMTlI5VfWEmG1ZAEP2JvV1at17R/s1600/quark+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4PAstoS2OagoH7aEwOFq0Qhj7rXz7bDgfRL9UKomcPi667LrkjeJ6Hvw1mWnHnDIUnhW1U8OMkeNM5kNB_sUzHKkNEs8aRskX1RHIQufxxx2PicEBciMTlI5VfWEmG1ZAEP2JvV1at17R/s320/quark+7.jpg" width="320" /></a></div>
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heat up the other half of the milk</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXwaqdSC2F-WkrsuYZO87Ds6ySgJ5U3CifMpJhCPv7hjwSUqSqm8_ct4NIAY_8WTZz1nXgEbYdTzgddMcoAxmXR2c3yK7WGB8-DlGNS3-E7_2Ajbvf33yASBflEzKhgooTW4RgiXrLZeQV/s1600/quark+8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXwaqdSC2F-WkrsuYZO87Ds6ySgJ5U3CifMpJhCPv7hjwSUqSqm8_ct4NIAY_8WTZz1nXgEbYdTzgddMcoAxmXR2c3yK7WGB8-DlGNS3-E7_2Ajbvf33yASBflEzKhgooTW4RgiXrLZeQV/s320/quark+8.jpg" width="266" /></a></div>
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add it to the other half</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNqXAOaAWDzdwCWwTgQzA37Wy0FrpC6xmOcrr0GrGKNho5UpnYDpIA7qerqAsQBQebzfejgVJT8LQ5VCOEV9xiK-0r0DkAjEP-jC8bgmH69GhAOZJ6tQIl2dkVpGU0MBVE1nRFAQziv0zd/s1600/quark+9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNqXAOaAWDzdwCWwTgQzA37Wy0FrpC6xmOcrr0GrGKNho5UpnYDpIA7qerqAsQBQebzfejgVJT8LQ5VCOEV9xiK-0r0DkAjEP-jC8bgmH69GhAOZJ6tQIl2dkVpGU0MBVE1nRFAQziv0zd/s320/quark+9.jpg" width="211" /></a></div>
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cover the container and let the milk ferment</div>
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I have added the pictures in the order I make my Quark. You will have to wait a couple of hours, before I can finish the Quark, as the milk needs to ferment. As soon as you start the fermenting process, do not move or jiggle the container. When we lived in Korea, before my machine days, I choose a spot in my appartment, where it was warm and not in the way. Sometimes I had to wait a bit longer, for the milk to reach the right consistency, but you can make Quark without the fancy machine. The Quark is ready for straining, when it congeals to a soft tofu.</div>
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The next steps will be shown, when my milk is ready</div>
Anonymoushttp://www.blogger.com/profile/02853156796133538611noreply@blogger.com0tag:blogger.com,1999:blog-453465910220588579.post-34617917233308871572013-02-20T05:01:00.002-08:002013-02-20T15:12:10.389-08:00Home made grisini<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;">Home made
Grisini<o:p></o:p></span></span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisKL5kke_xYbvfpuhjBMQp5iQFONdLdu-9fdylifYfXhtkqTRElTcxLAwTzdlUjrABN2EKIh_ig2uynJz6QTK604kKi-zEfkaO3LmxlTGZqyk0ipqhS_iBD6pJ2x_YanQpdeSG7dn1imQi/s1600/grisini.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisKL5kke_xYbvfpuhjBMQp5iQFONdLdu-9fdylifYfXhtkqTRElTcxLAwTzdlUjrABN2EKIh_ig2uynJz6QTK604kKi-zEfkaO3LmxlTGZqyk0ipqhS_iBD6pJ2x_YanQpdeSG7dn1imQi/s320/grisini.jpg" width="260" /></a></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;"><o:p><span style="font-family: Calibri;"> </span></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;">500gr flour<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;">2 teaspoons
dried yeast<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;">1 teaspoon
sugar<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;">½ teaspoon
salt<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;">3
tablespoon olive oil<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;"><span style="mso-spacerun: yes;"> </span>Around 250 mls warm water<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="EN-US" style="mso-ansi-language: EN-US;"><o:p><span style="font-family: Calibri;"> </span></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;">I use a
machine, so I just dump everything in and start the machine, my lovely little
darling will do all the work. In the meantime, I preheat my oven to about 45
degrees Celsius.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="EN-US" style="mso-ansi-language: EN-US;"><o:p><span style="font-family: Calibri;"> </span></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;">After about
10 minutes in the machine, I check the dough, if it’s too hard (dry)I add some water
and start the little baby up again, if the dough is nice and soft, it’s ready.
Too wet, add some more flour.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="EN-US" style="mso-ansi-language: EN-US;"><o:p><span style="font-family: Calibri;"> </span></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;">Now I get
my stainless steel bowl and add around 2 tablespoon olive oil into it, take the
dough from the machine, form into a ball and use that ball, to wipe the
interior of the bowl with the oil. Clingfilm on top and off into the oven until
the dough has more than doubled.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="EN-US" style="mso-ansi-language: EN-US;"><o:p><span style="font-family: Calibri;"> </span></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;">Now it’s
elbow grease time. Turn out the dough on a floured surface, punch down and
start kneading, until the dough has a semi soft/hard feeling. It just should
not be sticky anymore. Now I knead in some grated cheese (sharp cheddar or
Parmesan is nice), 3 tablespoons of sesame seeds. Divide the dough into half
and into one of the halves, knead in about 2 tablespoons of freshly chopped
Rosemary. Pinch off small lumps of the dough, roll into a ball and then into
long ropes. Once the rope has the thickness and length you want, sprinkle some
semi coarse salt along the top of the rope and roll gently back and forth,<span style="mso-spacerun: yes;"> </span>that is enough to get the salt to adhere.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;">Lay the
ropes onto a baking tray lined with baking paper and once full, off into the
oven (170 Degrees Celsius) until golden brown.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="EN-US" style="mso-ansi-language: EN-US;"><o:p><span style="font-family: Calibri;"> </span></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;">My daughter
just came home from school with a friend and both just started munching. I
swear these are so easy to make and once you have tried them, you will NEVER,
EVEEEERRRRRR buy them from a store again. I wanted them for my husband’s
birthday tomorrow, but I think I will have to make some more.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;">Home made
Grisini is no rocket science, just very nice to have a machine to help you
knead. I have found that especially with yeast based breads, the amount of
water depends also on the brand of flour and also the warmth and humidity of
the day. As I can never know, which brand I will be getting here, and the
weather being so unpredictable, I sorta wing it most of the time, I rely more
on the feel and look of the dough, if it looks and feels right, it usually is.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="EN-US" style="mso-ansi-language: EN-US;"><o:p><span style="font-family: Calibri;"> </span></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;">Experiment
with what you put into the dough, I think, tomorrow I will omit the cheese and
just add garlic and rosemary<o:p></o:p></span></span></div>
Anonymoushttp://www.blogger.com/profile/02853156796133538611noreply@blogger.com0tag:blogger.com,1999:blog-453465910220588579.post-5690905399839481042013-02-18T17:24:00.002-08:002013-02-18T17:27:56.603-08:00Sweethearts<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzLEk8mEFIaWYn7KJypNSos6kGhd6CMzjqggAZNQrAsuLSVGhYH_j1-nN_pRY4yJ9LQxNrGFebOeXZXfNBYEmDnv7GC_gjGjctJjN3h-zJcK5kYJLJ7w0BMRj8OeyGlfJOZTKh2dd5GOE6/s1600/sugarhearts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzLEk8mEFIaWYn7KJypNSos6kGhd6CMzjqggAZNQrAsuLSVGhYH_j1-nN_pRY4yJ9LQxNrGFebOeXZXfNBYEmDnv7GC_gjGjctJjN3h-zJcK5kYJLJ7w0BMRj8OeyGlfJOZTKh2dd5GOE6/s320/sugarhearts.jpg" width="320" /></a></div>
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<br />
Small sweethearts that my daughter made for her friends, coloured sugar pressed and cut out with small heart cutters. Originally thought to sweeten tea, her friends ate them straight out of the packets when my daughter handed them out yesterday in school.<br />
<br />
We found the free downloadable and absolutely cute stickers here:<br />
<br />
<a href="http://www.livinglocurto.com/2009/01/valentine-freebies/">http://www.livinglocurto.com/2009/01/valentine-freebies/</a><br />
<br />
Recipe for the hearts is here<br />
<br />
<a href="http://suchprettythings.typepad.com/my_weblog/2010/02/sugar-hearts.html">http://suchprettythings.typepad.com/my_weblog/2010/02/sugar-hearts.html</a>Anonymoushttp://www.blogger.com/profile/02853156796133538611noreply@blogger.com1tag:blogger.com,1999:blog-453465910220588579.post-56517911524286713122013-02-17T01:39:00.003-08:002013-02-17T01:40:45.573-08:00Valentine macaronsA couple of days late, I know, BUT school is restarting tomorrow and my daughter wanted to make something special for her friends, especially since one of them dared her to make them.<br />
<br />
Now, who can resist a dare???<br />
<br />
Not us, so here they are. Macarons with a Valentines' twist<br />
<br />
Hot pink raspberry flavoured macarons with a strawberry/lavender filling<br />
<br />
<div style="text-align: center;">
<span style="font-size: large;">Kathleen, these are for you</span></div>
<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtFv0dsv6QzdryhBZcb9ElWXcoaNT05TPvjT4_b0Q4SS9OvY9zColYTf5acFV_CcUemuak-orxVzzZ9EST57TqwDb219F1o7pHaHfJQ78WkvnIw4wWdiIxOoQiPFeCUZEYkaKvtLcInrN0/s1600/Ingrid+piping+the+macarons.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtFv0dsv6QzdryhBZcb9ElWXcoaNT05TPvjT4_b0Q4SS9OvY9zColYTf5acFV_CcUemuak-orxVzzZ9EST57TqwDb219F1o7pHaHfJQ78WkvnIw4wWdiIxOoQiPFeCUZEYkaKvtLcInrN0/s320/Ingrid+piping+the+macarons.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghxod-RU5YdS_JF_3onBUn2w4FsHdcm041ggDo19xMmhPK4HmblH-htE8ddhXk69sZwHXm0MCp8D3USSpGL-Dt8k6WeNCjiUc6ezjEjOGaea315hEao2t7vs3X7_oaatQ4VtexkbgiQuWT/s1600/Valentine+macarons.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghxod-RU5YdS_JF_3onBUn2w4FsHdcm041ggDo19xMmhPK4HmblH-htE8ddhXk69sZwHXm0MCp8D3USSpGL-Dt8k6WeNCjiUc6ezjEjOGaea315hEao2t7vs3X7_oaatQ4VtexkbgiQuWT/s320/Valentine+macarons.jpg" width="320" /></a></div>
Anonymoushttp://www.blogger.com/profile/02853156796133538611noreply@blogger.com0tag:blogger.com,1999:blog-453465910220588579.post-70939165546324676362013-02-05T16:53:00.000-08:002013-02-05T16:53:16.355-08:00Mavis and Hotel Transylvania<div class="separator" style="clear: both; text-align: center;">
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Today's cake is for Natascha, who loves Mavis and Hotel Transylvania. I had to google the film, as I had never heard of it before. I think I might have to buy it, sounds interesting. Anyway, here is the cake, had real fun making it.<br />
Happy birthday Natascha, hard to believe, that the little girl I met years ago shortly after we arrived in Shanghai, is turning 10 already<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlDPtbQVBhE3_1MYtiP2vJ8XJc4jV2G8XQmw99cK2AQ0tW5ywiLQjTmqdYyQlj5vkAsnj7E3fDue41y9gqnVNzStz_ij6YKWCimp_0jO260K_ugi0xq1wOkywJd2PcQtdlxx13e28gUe96/s1600/Mavis+and+Hotel+Transylvania.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="313" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlDPtbQVBhE3_1MYtiP2vJ8XJc4jV2G8XQmw99cK2AQ0tW5ywiLQjTmqdYyQlj5vkAsnj7E3fDue41y9gqnVNzStz_ij6YKWCimp_0jO260K_ugi0xq1wOkywJd2PcQtdlxx13e28gUe96/s320/Mavis+and+Hotel+Transylvania.jpg" width="320" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/02853156796133538611noreply@blogger.com0tag:blogger.com,1999:blog-453465910220588579.post-10967855439354656942013-01-30T21:32:00.002-08:002013-01-30T23:49:54.126-08:00The "Birthday Boy" with his cakeJust got this in today, picture of the cake, where you can see, how large it was in reality<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijSeHmZyxTNWEqdQfXkdn2XDiqB2wuC2H1aAx8cEiVlvAWpElL-b0qpsFvQu0c9gsL1UASdu3IM12EKxsNp9mJMlEDEzZnn19ZYA-vwT1G1E1CaUHzfERnCfpo1ofW73nAXshw4pyr6UJN/s1600/Winfried+Matter+mit+Torte.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="313" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijSeHmZyxTNWEqdQfXkdn2XDiqB2wuC2H1aAx8cEiVlvAWpElL-b0qpsFvQu0c9gsL1UASdu3IM12EKxsNp9mJMlEDEzZnn19ZYA-vwT1G1E1CaUHzfERnCfpo1ofW73nAXshw4pyr6UJN/s320/Winfried+Matter+mit+Torte.jpg" width="320" /></a></div>
<div style="text-align: center;">
Thank you, Herr Matter, for allowing me to post this wonderful picture</div>
Anonymoushttp://www.blogger.com/profile/02853156796133538611noreply@blogger.com0tag:blogger.com,1999:blog-453465910220588579.post-86874189249007175832013-01-30T16:42:00.003-08:002013-01-30T16:42:58.098-08:00Mango/Banana Smoothie for a healthy breakfast<!--[if gte mso 9]><xml>
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<br />
<div class="MsoNormal" style="text-align: center;">
<span lang="EN-US" style="mso-ansi-language: EN-US;">Mango/Banana
Smoothie for a healthy breakfast</span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Z1koyAkbJqjZhD4J_shr_9Pk1WUvqTJrw6EqwpiLnTn8x5lIuvG4A4Cx_r4FUfMYN2b-LzATANPrb-Y1MIuvaXPUx452M8ZUbarKDhAeCjqyrLLWufm1qLb1pyvURrZP9p8O76bhe-K_/s1600/mango+banana+smoothie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Z1koyAkbJqjZhD4J_shr_9Pk1WUvqTJrw6EqwpiLnTn8x5lIuvG4A4Cx_r4FUfMYN2b-LzATANPrb-Y1MIuvaXPUx452M8ZUbarKDhAeCjqyrLLWufm1qLb1pyvURrZP9p8O76bhe-K_/s320/mango+banana+smoothie.jpg" width="227" /></a></div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="mso-ansi-language: EN-US;">1 mango</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="mso-ansi-language: EN-US;">2 bananas</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="mso-ansi-language: EN-US;">2
tablespoons plain joghurt, I make my own</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="mso-ansi-language: EN-US;">2 teaspoons
bourbon vanilla sugar</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="mso-ansi-language: EN-US;">1 cup freshly
pressed orange juice</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="mso-ansi-language: EN-US;">1 ½ cups
milk</span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdoy6VOHlQrj1wDrYWNiLe-tVczBh0sD9gpmqke5WZe1-KwahltB-YgBxVSCBjedfyLoiUotHlJaHKdF7z4ejUb4Iof3r0_kEb_vy_ZwcWTlKRjFJXjxFGLFm3D0rUrtRETFeKUM_TZc3b/s1600/mango+banana+smoothie+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="261" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdoy6VOHlQrj1wDrYWNiLe-tVczBh0sD9gpmqke5WZe1-KwahltB-YgBxVSCBjedfyLoiUotHlJaHKdF7z4ejUb4Iof3r0_kEb_vy_ZwcWTlKRjFJXjxFGLFm3D0rUrtRETFeKUM_TZc3b/s320/mango+banana+smoothie+1.jpg" width="320" /></a></div>
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<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="mso-ansi-language: EN-US;">Cut open
mango and scoop out all the flesh. Peel bananas and put into blender together
with all other ingredients. Turn on blender and let run for around 1 minute,
till mixture is nice and frothy.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLoFEazcGfrV0z4rdJZHccrDwURZ2GHx3vJJLIPD7CPFuWN4qCrwsGXgrceSzqPvmMUKIVgFaMyDw7-pHMx1H9xN40hJVE_iMPIWljV6Es8JFm_yWx22N4YNEpK-wpWac8aXIup9YNeiWO/s1600/blend+the+ingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLoFEazcGfrV0z4rdJZHccrDwURZ2GHx3vJJLIPD7CPFuWN4qCrwsGXgrceSzqPvmMUKIVgFaMyDw7-pHMx1H9xN40hJVE_iMPIWljV6Es8JFm_yWx22N4YNEpK-wpWac8aXIup9YNeiWO/s320/blend+the+ingredients.jpg" width="159" /></a></div>
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<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="mso-ansi-language: EN-US;">Pour into
glasses and serve</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="mso-ansi-language: EN-US;">And did you guys notice the etched leaves on the glass? Here it is again</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Z1koyAkbJqjZhD4J_shr_9Pk1WUvqTJrw6EqwpiLnTn8x5lIuvG4A4Cx_r4FUfMYN2b-LzATANPrb-Y1MIuvaXPUx452M8ZUbarKDhAeCjqyrLLWufm1qLb1pyvURrZP9p8O76bhe-K_/s1600/mango+banana+smoothie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Z1koyAkbJqjZhD4J_shr_9Pk1WUvqTJrw6EqwpiLnTn8x5lIuvG4A4Cx_r4FUfMYN2b-LzATANPrb-Y1MIuvaXPUx452M8ZUbarKDhAeCjqyrLLWufm1qLb1pyvURrZP9p8O76bhe-K_/s320/mango+banana+smoothie.jpg" width="227" /></a></div>
<br />
<div style="text-align: center;">
<span style="font-size: x-small;">Well these glasses were etched by lil ole me</span></div>
<br />
<div class="MsoNormal" style="text-align: center;">
<span lang="EN-US" style="mso-ansi-language: EN-US;"> </span></div>
Anonymoushttp://www.blogger.com/profile/02853156796133538611noreply@blogger.com0tag:blogger.com,1999:blog-453465910220588579.post-72763717139639526252013-01-30T16:29:00.002-08:002013-01-30T16:29:30.190-08:00Blueberry muffins with a cinnamon streusel toppingLast night, I suddenly felt like making something else for breakfast this morning. Having had bought so many blueberries at the wetmarket on sunday, I thought, why not make some fresh blueberry muffins for breakfast. To cut down on the time I would need this morning, I went into the kitchen and weighed everything out. I premade the streusel and mixed all dry ingredients together. All I had to do this morning, was melt the butter, pour the cold milk in and add the egg. Mixing the dough went quickly, as everything was ready and waiting. I switched on the oven, as soon as I came down and BEFORE making my coffee, so that by the time I had filled the muffin liners, the oven was ready.<br />
<br />
Seeing my daughter's face, when she came down for breakfast made the half hour worth while, that I had to get up earlier<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg08Xzmi_2tEq2bmQPfN6TX4rbQ39s_4SlFLNHzgoS23zkylDYtThxmwn2SwzVcIdAav1-SHO_ViPqjefBuaB8CXBmYPedk6gSCFvZqpbjSeedaKDn0VNSPho3hSeQCZMjUe2odV3_66ini/s1600/blueberry+muffin+with+cinnamon+streusel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg08Xzmi_2tEq2bmQPfN6TX4rbQ39s_4SlFLNHzgoS23zkylDYtThxmwn2SwzVcIdAav1-SHO_ViPqjefBuaB8CXBmYPedk6gSCFvZqpbjSeedaKDn0VNSPho3hSeQCZMjUe2odV3_66ini/s320/blueberry+muffin+with+cinnamon+streusel.jpg" width="320" /></a></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US; mso-fareast-language: DE;"><span style="font-family: Calibri;"><b>Blueberry muffins with a cinnamon streusel <span style="mso-spacerun: yes;"> </span>topping<o:p></o:p></b></span></span></div>
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<span style="font-size: small;"><br /></span>
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<span lang="EN-US" style="font-size: small;"><span style="font-family: Calibri;"><b>Ingredients:</b> </span></span><span style="font-size: small;"><b><span lang="EN-US" style="color: #4e4e4f; font-family: "Verdana","sans-serif"; letter-spacing: 0.75pt;"><o:p> </o:p></span></b></span></div>
<span style="font-size: small;"><br /></span>
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<span lang="EN-US" style="font-size: small;"><span style="font-family: Calibri;">160 gr all-purpose flour<o:p></o:p></span></span></div>
<span style="font-size: small;"><br /></span>
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<span lang="EN-US" style="font-size: small;"><span style="font-family: Calibri;">140 gr sugar<o:p></o:p></span></span></div>
<span style="font-size: small;"><br /></span>
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<span lang="EN-US" style="font-size: small;"><span style="font-family: Calibri;">1/2 teaspoon salt<o:p></o:p></span></span></div>
<span style="font-size: small;"><br /></span>
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<span lang="EN-US" style="font-size: small;"><span style="font-family: Calibri;">2 teaspoons baking powder<o:p></o:p></span></span></div>
<span style="font-size: small;"><br /></span>
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<span lang="EN-US" style="font-size: small;"><span style="font-family: Calibri;">60 gr butter, melted and cooled<o:p></o:p></span></span></div>
<span style="font-size: small;"><br /></span>
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<span lang="EN-US" style="font-size: small;"><span style="font-family: Calibri;">1 egg<o:p></o:p></span></span></div>
<span style="font-size: small;"><br /></span>
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<span lang="EN-US" style="font-size: small;"><span style="font-family: Calibri;">90 ml milk<o:p></o:p></span></span></div>
<span style="font-size: small;"><br /></span>
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<span lang="EN-US" style="font-size: small;"><span style="font-family: Calibri;">120 gr fresh blueberries<o:p></o:p></span></span></div>
<span style="font-size: small;"><br /></span>
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<span lang="EN-US" style="font-size: small;"><span style="font-family: Calibri;"><b>Topping:<o:p></o:p></b></span></span></div>
<span style="font-size: small;"><br /></span>
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<span lang="EN-US" style="font-size: small;"><span style="font-family: Calibri;">120 gr sugar<o:p></o:p></span></span></div>
<span style="font-size: small;"><br /></span>
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<span lang="EN-US" style="font-size: small;"><span style="font-family: Calibri;">50 gr all-purpose flour<o:p></o:p></span></span></div>
<span style="font-size: small;"><br /></span>
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<span lang="EN-US" style="font-size: small;"><span style="font-family: Calibri;">60 gr butter, cubed<o:p></o:p></span></span></div>
<span style="font-size: small;"><br /></span>
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<span lang="EN-US" style="font-size: small;"><span style="font-family: Calibri;">1 1/2 teaspoons ground cinnamon<o:p></o:p></span></span></div>
<span style="font-size: small;"><br /></span>
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<b><span lang="EN-US" style="font-family: "Verdana","sans-serif"; font-size: 10.5pt; letter-spacing: 0.75pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: DE;"><span style="font-size: small;">Directions:</span><o:p></o:p></span></b></div>
<span style="font-size: x-small;"><br /></span>
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<span lang="EN-US" style="font-family: "Verdana","sans-serif"; font-size: x-small;">Preheat oven
to 160 degrees C. Line muffin tin with liners. (Done last night)<o:p></o:p></span></div>
<span style="font-size: x-small;"><br /></span>
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<span lang="EN-US" style="font-family: "Verdana","sans-serif"; font-size: x-small;">Combine all
dry ingredients. </span><br />
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<span lang="EN-US" style="font-family: "Verdana","sans-serif"; font-size: x-small;">Then mix egg with cooled butter and milk and stir well to
break up the egg. Pour into the dry ingredients and incorporate. Fold in the
blueberries. Fill liners ¾ way up.<o:p> </o:p></span></div>
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<span lang="EN-US" style="font-family: "Verdana","sans-serif"; font-size: x-small;">To Make Crumb
Topping: </span><br />
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<span lang="EN-US" style="font-family: "Verdana","sans-serif"; font-size: x-small;">Mix together sugar, flour,
butter, and cinnamon. Get your
hands in there and mix well, rub the flour and sugar into the butter, until you
have fine streusels, you don’t want them too large, as the muffin tops do not
have that much space. Sprinkle the Streusel onto the filled liner and gently
press them, so that they adhere to the dough.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "Verdana","sans-serif"; font-size: x-small;">Bake for
about 25 minutes in the preheated oven, or until done.</span><br />
<br />
<span lang="EN-US" style="font-family: "Verdana","sans-serif"; font-size: 8pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: DE;"><span style="font-size: x-small;">I made 13 muffins with this recipe</span> </span><span lang="EN-US" style="mso-ansi-language: EN-US;"><o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/02853156796133538611noreply@blogger.com0tag:blogger.com,1999:blog-453465910220588579.post-22696933673752172262013-01-30T01:20:00.004-08:002013-01-30T01:56:06.080-08:00Pecanbrownies with a twist<br />
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<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;"><strong>Pecanbrownies with a twist</strong></span></span></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;"><o:p><span style="font-family: Calibri;"> </span></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRDtFv7Tv1JvxzIwXoGtyI9BsSrc9Hgg5Ie-7DC8toAW7guP8it5jryqYqdBqBYMFQXL6sbePi-D_Tm7IRrZPryFvV_7s5jtWjprORlawAIa4pW91Pa26ctpeQQKPO0DG2PRLH8K5sr2cx/s1600/Serve+brownies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRDtFv7Tv1JvxzIwXoGtyI9BsSrc9Hgg5Ie-7DC8toAW7guP8it5jryqYqdBqBYMFQXL6sbePi-D_Tm7IRrZPryFvV_7s5jtWjprORlawAIa4pW91Pa26ctpeQQKPO0DG2PRLH8K5sr2cx/s320/Serve+brownies.jpg" width="320" /></a></div>
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Served with chocolate sauce, strawberries and blueberries, photo thanks to my beautiful daughter</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAPcMVGUFxUCDNQaYSgXLQcHSeWT3HJAcmmZCibnpSFh4U_EuHCzec406RiZGzy_xt8ziKys8KTBmfw8LU4G2qggosUbVwhgopkhv6hJnRPQft7PORd3iDZAg-z4_4tGiDI301yTLHGZ3w/s1600/my+nifty+brownie+pan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAPcMVGUFxUCDNQaYSgXLQcHSeWT3HJAcmmZCibnpSFh4U_EuHCzec406RiZGzy_xt8ziKys8KTBmfw8LU4G2qggosUbVwhgopkhv6hJnRPQft7PORd3iDZAg-z4_4tGiDI301yTLHGZ3w/s320/my+nifty+brownie+pan.jpg" width="320" /></a></div>
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My nifty brownie pan</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqYgst8nFxIfk5EPdFFLTyn2rT5OY5BqhOihdAhCyRHsV4BLRfE_KVEMfgKS49ErrswiJQ4NCfN3ugDioqyuMrVBZ7E2GneUXf7Uq3IldHGS1YxASu_BC4bK1m499Rj1ogECksuBUPsa-O/s1600/dark+vanilla+extract.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqYgst8nFxIfk5EPdFFLTyn2rT5OY5BqhOihdAhCyRHsV4BLRfE_KVEMfgKS49ErrswiJQ4NCfN3ugDioqyuMrVBZ7E2GneUXf7Uq3IldHGS1YxASu_BC4bK1m499Rj1ogECksuBUPsa-O/s320/dark+vanilla+extract.jpg" width="320" /></a></div>
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see how rich and dark my home made vanilla extract is?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxTXkFMTRAORuCCD8AJUhZJGLdcz5HxGiAVP2HKQY4ivhRbT8xiRAbXhuDz6TSOJjKF91jclKNeiClwOjt75DDIxUC0jtry1PKdi4GulQVfpuXksR9EUPDdLg18_6Wao0MKbVYePp2ClJH/s1600/into+the+pan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxTXkFMTRAORuCCD8AJUhZJGLdcz5HxGiAVP2HKQY4ivhRbT8xiRAbXhuDz6TSOJjKF91jclKNeiClwOjt75DDIxUC0jtry1PKdi4GulQVfpuXksR9EUPDdLg18_6Wao0MKbVYePp2ClJH/s320/into+the+pan.jpg" width="320" /></a></div>
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Into my pan, which has been brushed with pan release</div>
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But now for the recipe</div>
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<strong>Ingredients:</strong></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;">200 gr
dark chocolate </span></span></div>
<br />
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<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;">120 gr
butter<o:p></o:p></span></span></div>
<br />
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<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;">50 mls red
wine<o:p></o:p></span></span></div>
<br />
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<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;">2 large
eggs<o:p></o:p></span></span></div>
<br />
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<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;">100 gr
brown sugar<o:p></o:p></span></span></div>
<br />
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<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;">60 gr white
granulated sugar<o:p></o:p></span></span></div>
<br />
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<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;">2 teaspoons
home made vanilla sugar<o:p></o:p></span></span></div>
<br />
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<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;">2 teaspoon
natural vanilla extract (I make my own)<o:p></o:p></span></span></div>
<br />
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<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;">80 gr flour<o:p></o:p></span></span></div>
<br />
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<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;">30 gr cocoa
powder<o:p></o:p></span></span></div>
<br />
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<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;">200 gr
chopped pecans</span></span></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;"><o:p></o:p></span></span> </div>
<strong>
The how to:</strong><br />
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<span lang="EN-US" style="mso-ansi-language: EN-US;"><o:p><span style="font-family: Calibri;"> </span></o:p></span></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;">Melt the
chocolate in the butter (microwave) and make sure it’s melted completely, stir
smooth and let it cool down.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;">Mix flour
and cocoa powder and set aside<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;">In a clean
bowl, whip the eggs with the sugars until thick and creamy, add vanilla
extract. When nice and thick, mix in the cooled chocolate/ butter mixture and
then the red wine.<o:p></o:p></span></span></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;">Sieve the
flour mixture on top and beat in. Add in the pecans at the end and fold in<o:p></o:p></span></span></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;"><o:p><span style="font-family: Calibri;"> </span></o:p></span></div>
<br />
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<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;">Pour into
brownie pan and bake at 160 degrees Celsius for around 15 to 20 minutes. The cake
is done, when moist crumbs stick to your toothpick, but the top looks dry, I think 15 minutes is enough<o:p></o:p></span></span></div>
Anonymoushttp://www.blogger.com/profile/02853156796133538611noreply@blogger.com0tag:blogger.com,1999:blog-453465910220588579.post-14404291271167546542013-01-26T15:49:00.002-08:002013-01-26T15:49:22.224-08:00Wolfsbarsch auf einem Bett von ZitronenreisIch hatte gestern ueberhaupt keine Ahnung, was ich kochen sollte. Auch hatte ich gar keine Lust gestern durch den Smog von Shanghai zu laufen und mir etwas vom Markt zu holen, der Smog is momentan echt schlimm.<br />
<br />
Also Kuehlschrank auf, die Gefriertruhe auch und reingeguckt. Naja, vielleicht war es ja ganz gut so, weil da ist ja noch recht viel drin. Als erstes fiel mein Blick auf eine Schuessel gekochtem Reis.Hmmh, der muss weg und einfach wegschmeissen? Nee, nee, das geht mal ueberhaupt nicht. In der Gefriertruhe waren auch noch genug Fischfilets, da wir ja vor 2 Wochen eine Grosspackung Fischfilets geholt hatten. Also erstmals 2 Filets rausgeholt, und zuerst einmal Internetsurfen. Da war aber nichts, was mich so richtig gereizt hatte. Also musste ich meine grauen Zellen anstrengen.<br />
Da fiel mir die Paeckchen ein, die ich damals mit Couscous gemacht hatte, so in etwa koennte es doch werden, die kamen ja auch spergut bei meinen Lieben an.<br />
<br />
Also, rein in die Kueche und ausprobieren<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWnl2Oj-w2VcWDcwsNFqc9yYEhfh4mbppwt7zqPI_NiJoOjbUuryKnpm9cbioAnPvYQXcXwRYP8Yau10tc5cOwvIeITHrWM3hpzqQQ8Ew_DRz7j3UMWd_JRWDABPVuy0_lOMF6GtxZhJMR/s1600/lemony+rice+13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWnl2Oj-w2VcWDcwsNFqc9yYEhfh4mbppwt7zqPI_NiJoOjbUuryKnpm9cbioAnPvYQXcXwRYP8Yau10tc5cOwvIeITHrWM3hpzqQQ8Ew_DRz7j3UMWd_JRWDABPVuy0_lOMF6GtxZhJMR/s320/lemony+rice+13.jpg" width="275" /></a></div>
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<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Im Ofen gebackene Wolfsbarschfilet auf einem Bett von
Zitronen/Rosmarin Reis</span></div>
<br />
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<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;">Oven baked
Seabass fillet on a bed of lemony/rosemary Rice<o:p></o:p></span></span></div>
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</div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;">2 grosse
Fischfilet, 2 large filets of fish<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;">Saft von 2
Zitronen, juice of two lemons<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;">2 Zweige
Rosmarin, gehackt, 2 twigs rosemary, finely chopped<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;">Halbe
grosse Zwiebel, half of a large onion<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;">4
Knoblauchzehen, 4 cloves of garlic<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;">3 Tassen
gekochter Reis, 3 cups cooked rice<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">2 ½ Essl. Butter, 2 ½ tablespoons butter</span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">4 Essl. gehackte Fruehlingszwiebeln. 4 Tablespoons minced
spring onion</span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
</div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Zwiebel mit Knoblauch fein hacken</span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;">Finely chop
onion with the garlic<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Butter zerlassen und Zwiebelgemisch dazugeben</span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;">Melt butter
in a large frying pan and add onions<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Wenn die Zwiebel glasig ist, Rosmarin dazugeben, kurz
mitbraten.</span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;">When the
onions are softened, add the rosemary and fry a bit longer<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;"><span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="mso-spacerun: yes;"> </span></span>Den Reis mit in die Pfanne geben, gut
vermengen.</span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;">Add rice
into frying pan and heat through<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;"><span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="mso-spacerun: yes;"> </span></span>Mit Zitronensaft und Salz abschmecken. </span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;">Add lemon juice
and salt to taste<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Zum Schluss 4 Essloeffel gehackte Fruehlingszwiebel mit
reingeben und erhitzen</span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;">At the end
add the spring onions and heat through again<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Fish</span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">4 grosse Stuecke Backpapier zurechtschneiden</span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;">Cut three
pieces of baking paper<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
</div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
</div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Auf jedem Stueck papier in die Mitte den Reis loeffeln</span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;">Arrange the
rice down the middle of each<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Die Fischfilets jeweils halbieren und mit etwas Zitronensaft
traeuffeln und mit Dijon Senf beschmieren</span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;">Cut each
filet in half and drizzle some lemon juice onto each piece and smear with Dijon
mustard<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Auch mit Salz und Pfeffer wuerzen</span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Den Fisch auf den Reis legen und die Paeckchen gut verschliessen</span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;">Salt and
pepper the filets and lay a piece of fish on each bed of rice<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">In eine Auflaufform geben und im vorgeheiztem Ofen ca 25
minuten backen</span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;">Wrap and
place into baking dish<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;">Put into a
preheated oven and bake for about 20 minutes<o:p></o:p></span></span></div>
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Anonymoushttp://www.blogger.com/profile/02853156796133538611noreply@blogger.com0tag:blogger.com,1999:blog-453465910220588579.post-66713344961753324432013-01-25T21:45:00.001-08:002013-02-23T17:35:14.125-08:00Mercedes Silberpfeil aus dem Jahr 1937Ein echtes Schaetzchen, irgendwie haben die alten Autos alle mehr Charakter fuer mich, als ihre neueren Modelle.<br />
<br />
Letzte Woche wurde ich gebeten, doch bitte dieses Auto als Torte zu modellieren.<br />
<br />
1.5 kg Butter, 24 Eier, l liter Schokoganache und keine Ahnung wieviele Stunden spaeter, wurde dieses "Baby" geboren. Ein Frankfurter Kranz in Autoform.<br />
<br />
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Anonymoushttp://www.blogger.com/profile/02853156796133538611noreply@blogger.com0tag:blogger.com,1999:blog-453465910220588579.post-65603924416187762192013-01-21T20:21:00.003-08:002013-01-21T23:42:56.353-08:00Buchteln, gefuellt mit Erdbeer/Lavendel Marmelade<div align="center">
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Buchteln, gefuellt mit Erdbeer/Lavendel Marmelade</div>
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German old fashioned dessert rolls, filled with strawberry/lavender jam<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNBvdbTsOTRXV6v_3mnaxwBuSfdVoEHN5-vw-IMldbEqydVns0Db-THObMDwEtXeLzdziCFO6T1UhkB-HiirZmLToXhtGWbzA9i-yqYnb6zJ0HKYBGV0onftnBdba0HZEEde-xDfZHZfAZ/s1600/individual+Buchtel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNBvdbTsOTRXV6v_3mnaxwBuSfdVoEHN5-vw-IMldbEqydVns0Db-THObMDwEtXeLzdziCFO6T1UhkB-HiirZmLToXhtGWbzA9i-yqYnb6zJ0HKYBGV0onftnBdba0HZEEde-xDfZHZfAZ/s320/individual+Buchtel.jpg" width="320" /></a></div>
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<span style="font-family: Calibri;">Zutaten:</span></div>
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<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;">500 gr
Mehl (flour)<o:p></o:p></span></span></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;">1 ½ Essloeffeln
Trockenhefe,(tablespoon dried yeast)<o:p></o:p></span></span></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;">50 gr
Zucker (sugar)<o:p></o:p></span></span></div>
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</div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;">2 Teel.
Bourbonvanillezucker (2 teaspoon bourbon vanillasugar)<o:p></o:p></span></span></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;">80 gr
Butter<o:p></o:p></span></span></div>
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</div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;">2 grosse
Eier (large eggs)<o:p></o:p></span></span></div>
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</div>
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<span style="font-family: Calibri;"><span lang="EN-US" style="mso-ansi-language: EN-US;">1 teel. </span>Salz
(salt)</span></div>
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<span style="font-family: Calibri;">Geriebene Schale einer Zitrone (zest of one lemon)</span></div>
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<span style="font-family: Calibri;">Erdbeer/Lavendel marmelade (Strawberry/lavender jam)</span></div>
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<span style="font-family: Calibri;"><span lang="EN-US" style="mso-ansi-language: EN-US;">40 gr
Butter fuer die Form ( Butter to butter the pan)<o:p></o:p></span></span></div>
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</div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;">1 Eigelb
(egg yolk)<o:p></o:p></span></span></div>
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<span style="font-family: Calibri;">Milch mit Butter erwaermen, sodass die Butter schmilzt,
kurz abkuehlen lassen bis lauwarm</span></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;">Heat the
butter in the milk, so that the butter melts, let cool down until it’s just a
bit warm<o:p></o:p></span></span></div>
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</div>
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</div>
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</div>
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<span style="font-family: Calibri;">Alle trockenen Zutaten in den Mixer geben und einmal
trocken laufen lassen, sodas sich alles vermengt</span></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;">Put all
dry ingredients into your mixer and let it run, so that the ingredients are
well mixed<o:p></o:p></span></span></div>
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<span style="font-family: Calibri;">Die Eier in die lauwarme Milch verquirlen</span></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;">Mix in
the eggs into the warm milk and combine well<o:p></o:p></span></span></div>
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<span style="font-family: Calibri;">Feuchte Zutaten in das Mael schuetten und den Mixer <span style="mso-spacerun: yes;"> </span>ca 10 Minuten laufen lassen</span></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;">Add the
wet ingredients into the flour mixture and let the machine knead the dough for
about 10 minutes<o:p></o:p></span></span></div>
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<span style="font-family: Calibri;">Aufgehen lassen, bis sich der Teig verdoppelt hat</span></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;">Cover
and let rise, till the dough has doubled<o:p></o:p></span></span></div>
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<span style="font-family: Calibri;">Auf eine bemehlte Arbeitsflaeche geben und nochmals gut
durchkneten</span></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;">Dump the
dough onto a floured surface and knead through well<o:p></o:p></span></span></div>
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<span style="font-family: Calibri;">Eine Auflaufform oder Springform mit zerlassener Butter
auspinseln</span></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;">Melt some
butter and butter a cakepan or casserole dish well<o:p></o:p></span></span></div>
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</div>
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<span style="font-family: Calibri;">Kleine Kugeln formen, flach druecken und in die Mitte etwas Erdbeer/Lavendel
marmalade (oder andere) hineingeben. Die Seiten hochbringen und gut zusammenkneifen. Mit der zusammengekneiften Seite in die Form legen. <span lang="EN-US" style="mso-ansi-language: EN-US;">Etwas Abstand lassen, das der Teig wieder gehen
soll<o:p></o:p></span></span></div>
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</div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;">Break
off bits of dough and roll into balls. Flatten them and put some strawberry/lavender jam inside. Bring up the sides and pinch well together. Place them seam side down into the baking dish. Leave some space in between, as the dough will rise
again.<o:p></o:p></span></span></div>
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<span style="font-family: Calibri;">Restliche Butter auf die Buchteln pinseln und nochmals
aufgehen lassen, gut abdecken.</span></div>
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</div>
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</div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;">Brush
the left over butter onto the rolls, cover with cling wrap and let rise again.<o:p></o:p></span></span></div>
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</div>
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</div>
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<span style="font-family: Calibri;">Eigelb mit einem Schluck Milch verquirlen und auf die
Buchteln pinseln.</span></div>
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</div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;">Beat the
egg yolk with a tablespoon of milk and brush onto the tops of the rolls.</span></span></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;"><span style="font-family: Times New Roman;">
</span></span></span></div>
<span style="font-family: Calibri;"></span><br />
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<span style="font-family: Calibri;">Im vorgeheiztem Ofen (160 gr Umluft) ca 20-25 Minuten
backen</span></div>
<span style="font-family: Calibri;">
</span>
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<span style="font-family: Calibri;"><span style="font-family: Times New Roman;">
</span></span></div>
<span style="font-family: Calibri;">
</span><br />
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</div>
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<span style="font-family: Times New Roman;">
</span></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;">Shove
the pan into a preheated oven (fan forced 160 degrees Celsius) and bake for
around 20-25 Minutes<o:p></o:p></span></div>
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<span style="font-family: Times New Roman;">
</span></div>
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</div>
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<span style="font-family: Times New Roman;">
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<span style="font-family: Times New Roman;">
</span></div>
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
Mit Vanillesosse oder einer Kugel Vanilleeis servieren</div>
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<span style="font-family: Times New Roman;">
</span></div>
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</div>
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<span style="font-family: Times New Roman;">
</span></div>
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span lang="EN-US" style="mso-ansi-language: EN-US;">Serve
with either a vanillasauce or vanilla icecream<o:p></o:p></span></div>
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<span style="font-family: Times New Roman;">
</span></div>
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<span style="font-family: Times New Roman;">
</span></div>
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</div>
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<span style="font-family: Times New Roman;">
</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
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<span style="font-family: Times New Roman;">
</span></div>
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<br /></div>
</span><br />
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<span style="font-family: Times New Roman;">
<o:p></o:p></span></div>
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Anonymoushttp://www.blogger.com/profile/02853156796133538611noreply@blogger.com0tag:blogger.com,1999:blog-453465910220588579.post-82999703634374188912013-01-10T16:03:00.001-08:002013-01-10T21:51:51.828-08:00Oven baked wrapped seabass on a bed of lemony herbed couscous<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span lang="EN" style="font-size: small;"><span style="font-family: Calibri;">A couple of nights ago, we felt the need, not for meat, but for fish. We found some really nice frozen seabass in our last Metro shopping tour<b>.</b></span></span></div>
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<span lang="EN" style="mso-ansi-language: EN; mso-fareast-language: DE;"><span style="font-family: Calibri;"><span style="font-size: large;"><span style="font-size: small;">Although my daughter prefers salmon as fish, she did like this after trying it. A light dinner to enjoy with a nice glass of white wine ( no my daughter did not have a glass, but we certainly did)</span><b><span style="font-size: x-small;"> </span></b></span></span></span></div>
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<span lang="EN" style="mso-ansi-language: EN; mso-fareast-language: DE;"><span style="font-family: Calibri;"><span style="font-size: large;"><b><br /></b></span></span></span></div>
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<span lang="EN" style="mso-ansi-language: EN; mso-fareast-language: DE;"><span style="font-family: Calibri;"><span style="font-size: large;"><b>Ingredients: </b></span></span></span></div>
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<span style="font-size: small;"><span lang="EN"><span style="font-family: Calibri;">150g couscous</span></span></span></div>
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<span style="font-size: small;"><span lang="EN"><span style="font-family: Calibri;">2 lemons, 1 sliced & 1 zested & juiced (Zitrone, 1 in duenne Scheiben, 1 duenn schaelen und ausquetschen)</span></span></span></div>
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<span style="font-size: small;"><span lang="EN"><span style="font-family: Calibri;">4 rosemary sprigs, finely chopped (Rosmarin Zweige, eine davon fein hacken)</span></span></span></div>
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<span style="font-size: small;"><span lang="EN"><span style="font-family: Calibri;">About 2 tablespoons fresh thyme (2 Essloeffel frischer Thymian)</span></span></span></div>
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<span style="font-size: small;"><span lang="EN"><span style="font-family: Calibri;">2 cloves garlic finely chopped ( Knoblauchzehen, fein gehackt)</span></span></span></div>
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<span style="font-size: small;"><span lang="EN"><span style="font-family: Calibri;">190ml (¼pt) hot vegetable stock (heisse Gemuesebruehe)</span></span></span></div>
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<span style="font-size: small;"><span lang="EN"><span style="font-family: Calibri;">1 onion, finely chopped ( fein gehackte Zwiebel)</span></span></span></div>
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<span style="font-size: small;"><span lang="EN"><span style="font-family: Calibri;">2 tbsp olive oil (2 Essl. Olivenoel)</span></span></span></div>
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<span style="font-size: small;"><span lang="EN"><span style="font-family: Calibri;">3 sea bass fillets (3 Wolfsbarschfilets)</span></span></span></div>
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<span style="font-size: small;"><span lang="EN"><span style="font-family: Calibri;">50ml (3fl oz) dry white wine(trockener Weisswein)</span></span></span></div>
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<b><span lang="EN" style="color: black; font-family: "Times New Roman","serif"; font-size: 18pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: DE;">Preparation</span></b></div>
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1. <span style="font-size: small;"><span lang="EN" style="font-family: "Times New Roman","serif";">Preheat the oven to 190C (Ofen auf 190 Grad vorheizen)</span></span>
<span style="font-size: small;"><span lang="EN" style="font-family: "Times New Roman","serif";">In a large bowl place the couscous, zest of one lemon and 1 sprig of chopped rosemary. Pour over the hot stock, cover with cling film and leave for 5 minutes before fluffing with a fork.</span></span></ol>
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Couscous in eine grosse Schuessel geben, die Zitronenschale und den gehackten Rosmarin hineingeben. Mit heisser Gemuesebruehe uebergiessen, mit Kla und 5 Minuten stehen lassen. Dann mit einer Gabel auflockern</div>
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<span style="font-size: small;"><span lang="EN" style="font-family: "Times New Roman","serif";">2. Meanwhile fry the onions and garlic in a bit of olive oil till they become somewhat translucent</span></span>In der Zwischenzeit die Zwiebel mit dem Knoblauch in etwas Olivenoel glasig braten<br />
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3. <span style="font-size: small;"><span lang="EN" style="font-family: "Times New Roman","serif";">Mix the juice of 1 lemon with 1 tbsp oil. Stir through the couscous with the onions and half the thyme. Taste the couscous, if needed add a bit more juice or salt and pepper</span></span><br />
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Den Zitronensaft mit 1 Essl Olivenoel mischen und zusammen mit der Zwiebel in den Couscous einruehren. Abschmecken, gegebenfalls mit etwas Salz, Pfeffer und Zitronensaft nachwuerzen<br />
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<span style="font-size: small;"><span lang="EN" style="font-family: "Times New Roman","serif";"> 4. Spoon the couscous into the centre of baking parchment squares (size depends on how large you want your parcels to be and place a sea bass fillet over each pile. Top each with thinly sliced lemon, the thyme and the remaining rosemary. Drizzle with the oil and white wine then fold the parchment edges in order to seal in the fish & couscous. I used metal clips to make sure, that the juices won’t be lost</span></span></ol>
<ol type="1">Den couscous auf einem Rechteck von Backpapier fuellen und ein Filet drauflegen, Auf den Fisch dann die Zitronenscheiben und Rosmarinzweig legen. Mit etwas Olivenoel/Weingemisch betraeufeln. Dann das Rechteck so falten und fixieren, dass der Saft beim backen nicht rauslaeuft<br />
<span style="font-size: small;"><span lang="EN" style="font-family: "Times New Roman","serif";"></span></span><br />
<span style="font-size: small;"><span lang="EN" style="font-family: "Times New Roman","serif";">5. Place on a baking tray and bake in the preheated oven for 20 mins. Serve in the parcels at the table.</span></span>
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Auf ein Backblech legen und im Ofen ca 20 minuten garen. Verpackt an den Tisch bringen, sodass jeder sein Paeckchen auspacken kann</ol>
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<span style="font-size: xx-small;">herbs are from my own garden</span></div>
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<span style="font-size: xx-small;"><span style="font-size: xx-small;">Zest one lemon, then juice it, slice the other into fine slices</span></span></div>
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<span style="font-size: xx-small;"> Weigh out the couscous</span></div>
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<span style="font-size: xx-small;">Add chopped Rosemary</span></div>
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<span style="font-size: xx-small;">cover with stock</span></div>
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<span style="font-size: xx-small;">Fry onions</span></div>
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<span style="font-size: xx-small;">Bed of couscous on parchment paper</span></div>
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<span style="font-size: xx-small;">add fish, lemon and herbs</span></div>
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<span style="font-size: xx-small;">drizzle with olive oil/wine, I do this with a teaspoon</span></div>
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<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; text-align: center;">
<span lang="EN" style="color: black; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: DE;"> The finished dinner</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="color: black; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: DE;">Serve this with a nice fresh salad for a complete, but light, dinner</span></div>
Anonymoushttp://www.blogger.com/profile/02853156796133538611noreply@blogger.com0tag:blogger.com,1999:blog-453465910220588579.post-66464218116096781122013-01-06T16:28:00.000-08:002013-01-06T16:28:02.295-08:00Chilli Foam Soupyes and I do mean Foam, because after you whip the *.. out of it with the hand held blender, the cream soup turns into a frothy light soup. This is the translation of my previous entry.<br />
<br />
Ingredients:<br />
<br />
<span data-ft="{"tn":"K"}" id=".reactRoot[213].[1][2][1]{comment146794708806254_318075}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[213].[1][2][1]{comment146794708806254_318075}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[213].[1][2][1]{comment146794708806254_318075}.0.[1].0.[1].0.[0].[0][2].0.[0]">1 large onion</span><br id=".reactRoot[213].[1][2][1]{comment146794708806254_318075}.0.[1].0.[1].0.[0].[0][2].0.[1]" /><span id=".reactRoot[213].[1][2][1]{comment146794708806254_318075}.0.[1].0.[1].0.[0].[0][2].0.[2]">4 small garlic cloves</span><br id=".reactRoot[213].[1][2][1]{comment146794708806254_318075}.0.[1].0.[1].0.[0].[0][2].0.[3]" /><span id=".reactRoot[213].[1][2][1]{comment146794708806254_318075}.0.[1].0.[1].0.[0].[0][2].0.[4]">1 leek</span><br id=".reactRoot[213].[1][2][1]{comment146794708806254_318075}.0.[1].0.[1].0.[0].[0][2].0.[5]" /><span id=".reactRoot[213].[1][2][1]{comment146794708806254_318075}.0.[1].0.[1].0.[0].[0][2].0.[6]">1-2 Chillis fresh or dried</span><br id=".reactRoot[213].[1][2][1]{comment146794708806254_318075}.0.[1].0.[1].0.[0].[0][2].0.[7]" /><span id=".reactRoot[213].[1][2][1]{comment146794708806254_318075}.0.[1].0.[1].0.[0].[0][2].0.[8]">2tblsp good olive oil</span><br id=".reactRoot[213].[1][2][1]{comment146794708806254_318075}.0.[1].0.[1].0.[0].[0][2].0.[9]" /><span id=".reactRoot[213].[1][2][1]{comment146794708806254_318075}.0.[1].0.[1].0.[0].[0][2].0.[10]">½ litre chicken broth</span><br id=".reactRoot[213].[1][2][1]{comment146794708806254_318075}.0.[1].0.[1].0.[0].[0][2].0.[11]" /><span id=".reactRoot[213].[1][2][1]{comment146794708806254_318075}.0.[1].0.[1].0.[0].[0][2].0.[12]">300 ml dry white wine (save the cork for your vase Jane)</span><br id=".reactRoot[213].[1][2][1]{comment146794708806254_318075}.0.[1].0.[1].0.[0].[0][2].0.[13]" /><span id=".reactRoot[213].[1][2][1]{comment146794708806254_318075}.0.[1].0.[1].0.[0].[0][2].0.[14]">300 ml whipping cream</span></span></span><br />
<span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span></span></span></span><br />
<span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span></span></span></span><br />
<span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span><span data-ft="{"tn":"K"}" id=".reactRoot[213].[1][2][1]{comment146794708806254_318122}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[213].[1][2][1]{comment146794708806254_318122}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[213].[1][2][1]{comment146794708806254_318122}.0.[1].0.[1].0.[0].[0][2].0.[0]">Puree the onion with the garlic or chop very finely, chop up the leek. Slit chilli lengthwise and remove most of the seeds. I usually use 2 Chillis, but these were extremely hot. .</span><br id=".reactRoot[213].[1][2][1]{comment146794708806254_318122}.0.[1].0.[1].0.[0].[0][2].0.[1]" /><br id=".reactRoot[213].[1][2][1]{comment146794708806254_318122}.0.[1].0.[1].0.[0].[0][2].0.[2]" /><span id=".reactRoot[213].[1][2][1]{comment146794708806254_318122}.0.[1].0.[1].0.[0].[0][2].0.[3]">TIP:Either oil your hands before slitting chillies or wear gloves.</span><br id=".reactRoot[213].[1][2][1]{comment146794708806254_318122}.0.[1].0.[1].0.[0].[0][2].0.[4]" /><br id=".reactRoot[213].[1][2][1]{comment146794708806254_318122}.0.[1].0.[1].0.[0].[0][2].0.[5]" /><span id=".reactRoot[213].[1][2][1]{comment146794708806254_318122}.0.[1].0.[1].0.[0].[0][2].0.[6]">Heat up the oil in a suaceoan and fry the onions, til sightly glassy, add leeks and fry till wilted. Add in wine and broth and bring to boil. Simmer until reduced by half. </span><br id=".reactRoot[213].[1][2][1]{comment146794708806254_318122}.0.[1].0.[1].0.[0].[0][2].0.[7]" /><span id=".reactRoot[213].[1][2][1]{comment146794708806254_318122}.0.[1].0.[1].0.[0].[0][2].0.[8]">Put everything into a fine sieve press out all the juices, return to pot and fill up to 400 mal. Bring to boil, add cream, bring to a simmer. Check taste with salt and pepper. Shortly before serving, whip it up with either a whist or a hand held blender.</span></span></span></span></span></span>Anonymoushttp://www.blogger.com/profile/02853156796133538611noreply@blogger.com0tag:blogger.com,1999:blog-453465910220588579.post-19022165899771907622013-01-06T04:28:00.002-08:002013-01-06T04:38:51.012-08:00Chilli Schaum SueppchenDiese Suppe ist eines der Lieblingssuppen meiner Tochter, eignetlich die einzige, die sie freiwillig isst. Sie wollte sie schon zu Heilig Abend haben, aber ich hatte da was anderes im Sinn gehabt.<br />
<br />
Da ich sowieso am kochen war, habe ich es diesmal endlich mal abgewogen, was alles reinkommt. Wir hatten diese Suppe ma als Amuse Geule im Schweinernen Steinchen in Kassel serviert bekommen und der Koch hatte mir freundlicherweise gesagt, was in etwa reinkommt, aber ohne genauen Angaben. Ich hatte sie dann solange versucht nachzukochen, bis es uns schmeckte. Dazu muss ich sagen, dass viele Sachen hier ein wenig anders schmecken wie in Deutschland, die Zwiebeln, und aber vor allem der Knoblauch, der ist wirklich anders. In Deutschland wuerde ich nur eine Zehe nehmen, irgendwie sind die hier draussen nicht gar so stinkig und scharf.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilsyTOVmARQNL3JGzqw-bd75PXNlJsU28RoVlku3USn6htZE_Uo8P1Up5_IJiJ0_G7ORwuiboDqq_XpuAhhQAgvKQOORvBWIXXzYZd8RTX-vLnseG3xzkjA3TxusdzmZuwn1oYfh3h0VGy/s1600/Chilli+Schaum+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilsyTOVmARQNL3JGzqw-bd75PXNlJsU28RoVlku3USn6htZE_Uo8P1Up5_IJiJ0_G7ORwuiboDqq_XpuAhhQAgvKQOORvBWIXXzYZd8RTX-vLnseG3xzkjA3TxusdzmZuwn1oYfh3h0VGy/s320/Chilli+Schaum+1.jpg" width="320" /></a></div>
<br />
<br />
<br />
<b>Zutaten:</b><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">1 grosse Zwiebel</span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">4 kleine Knoblauchzehen</span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">1 Stange Lauch</span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">1-2 Chillis frisch oder getrocknet</span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">2 Essl. Gutes Olivenoel</span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">½ Liter Huehnerbruehe</span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">300 ml trockener Weisswein</span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">300 ml Schlagsahne (wir bekommen hier draussen nur saure
Sahne oder Schlagsahne)</span><br />
<br />
<b>Zubereitung:</b><br />
<br />
<span style="font-family: Calibri;">Zwiebel mit Knofi puerieren oder sehr fein hacken, Lauch
klein schneiden. Chilli laengs aufschneiden und die meisten Kerne entnehmen.
Normalerweise nehme ich 2 Chillis, aber diese Ernte war extrem scharf, deshalb
nur eine.</span><br />
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwnYo4RqHP_wDfyRX7ku0NrrhHDmIhr8ohyUZ-gRExZ4MndayS-0BTjAhiBd2su03OgyMiRILetFXS-0kS1y4XnoUwuCarftyo3zKv-N9z0sy758ZtXv2bMKIJDksvx7Dr8kRx6ThHH4IY/s1600/Chilli+schaum+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwnYo4RqHP_wDfyRX7ku0NrrhHDmIhr8ohyUZ-gRExZ4MndayS-0BTjAhiBd2su03OgyMiRILetFXS-0kS1y4XnoUwuCarftyo3zKv-N9z0sy758ZtXv2bMKIJDksvx7Dr8kRx6ThHH4IY/s320/Chilli+schaum+2.jpg" width="320" /></a></div>
<span style="font-family: Calibri;">TIP: Entweder die Haende gut einoelen beim Chilli schneiden
oder am besten Handschuhe anziehen.</span> <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfci87pGyzH_kFh2uhu6oEgKO9lM04EVqzxZ6cCzgI30HA6kYg89wv2QwmKZshGLoMaWyJOAGfSSxdtnWkdcPQavFELZl2rNTsRjl6Yn-jX4OIZeZBBrUKgtkoGFbUEMdRd3ffQ0LlFwRJ/s1600/Chilli+Schaum+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfci87pGyzH_kFh2uhu6oEgKO9lM04EVqzxZ6cCzgI30HA6kYg89wv2QwmKZshGLoMaWyJOAGfSSxdtnWkdcPQavFELZl2rNTsRjl6Yn-jX4OIZeZBBrUKgtkoGFbUEMdRd3ffQ0LlFwRJ/s320/Chilli+Schaum+4.jpg" width="320" /></a></div>
I<span style="font-family: Calibri;">n einem Topf das Olivenoel erhitzen und die puerierte
Zwiebel anbraten, dann erst den Lauch rein mit dem Chilli.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx8BAtUxhZZ7mOvtKwEx2ptJ3AL6EW9SeITM82yG80Q1AbMEOwIh2La0NF8vtDY9eSaYagifGL0U-kq1nLGSpnUvfrEN-KT8gLwBLmibkHP3sZZrwNOVZKaHGUUtgrH2-0banOAfBG9oAt/s1600/Chilli+Schaum+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx8BAtUxhZZ7mOvtKwEx2ptJ3AL6EW9SeITM82yG80Q1AbMEOwIh2La0NF8vtDY9eSaYagifGL0U-kq1nLGSpnUvfrEN-KT8gLwBLmibkHP3sZZrwNOVZKaHGUUtgrH2-0banOAfBG9oAt/s320/Chilli+Schaum+5.jpg" width="320" /></a></div>
<span style="font-family: Calibri;">Ruehren, bis der
Lauch weicher ist, dann mit der Huehnerbruehe abloeschen, den Weisswein
hinzufuegen und auf die Haelfte etwas reduzieren.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_tNx8ofbQL5adbzh-_DlK-GkCiPJiv_J7gJhcSn_CEmtbHtOEgCusebYt1xg731qeHAu91wJ2CyCHjCMRrWT2uIBFDoYYGuxlmUoLkKaDn640aqiKJ3AaruFFqHqu_OEbiFmRCDkvxTWQ/s1600/Chilli+Schaum+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_tNx8ofbQL5adbzh-_DlK-GkCiPJiv_J7gJhcSn_CEmtbHtOEgCusebYt1xg731qeHAu91wJ2CyCHjCMRrWT2uIBFDoYYGuxlmUoLkKaDn640aqiKJ3AaruFFqHqu_OEbiFmRCDkvxTWQ/s320/Chilli+Schaum+6.jpg" width="320" /></a></div>
<span style="font-family: Calibri;">Durch ein feinmaschiges Sieb geben und gut ausdruecken. Die
Bruehe zurueck in den Topf geben, auf 400 ml auffuellen und aufkochen, die
Sahne hinzufuegen und nochmals aufkochen. </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiymSEQNSQTZ6miHQy4UuzO3SzSdai6gqABHAtRvXmfZgGbbKC_aYrMi4YlAnAdEXqHW-esPuo5R2s5_EPeMTordHYUte9mKGrZxd5NI2WU_PvT9QDcdn4g6uiLfUpH4G_PBZvWJrnrlA0Q/s1600/Chilli+Schaum+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="289" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiymSEQNSQTZ6miHQy4UuzO3SzSdai6gqABHAtRvXmfZgGbbKC_aYrMi4YlAnAdEXqHW-esPuo5R2s5_EPeMTordHYUte9mKGrZxd5NI2WU_PvT9QDcdn4g6uiLfUpH4G_PBZvWJrnrlA0Q/s320/Chilli+Schaum+7.jpg" width="320" /></a></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Mit Salz und Pfeffer abschmecken. Kurz
vor dem Servieren mit dem Puerierstab aufschlagen und servieren.</span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtGghKXbZYiuO5gNn5uuH0oET6bCzOK_hHbsuIQZ41RmW7Pg8wU6gr844BAakB5h8jMx0RCIyvGnFQ0scRXeX7WFIzTkSMBlo3B_qI0t9_0Z_Cmp_fo3C-8WXDnV6pQMIFEz3bx-Swz9Gk/s1600/Chilli+Schaum+8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtGghKXbZYiuO5gNn5uuH0oET6bCzOK_hHbsuIQZ41RmW7Pg8wU6gr844BAakB5h8jMx0RCIyvGnFQ0scRXeX7WFIzTkSMBlo3B_qI0t9_0Z_Cmp_fo3C-8WXDnV6pQMIFEz3bx-Swz9Gk/s320/Chilli+Schaum+8.jpg" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhArF5EOacE4-Gb_9PmU0P0ICIy4kLZwqxhDZPPFN_1Wc438DzITV3f-nFR-lcdl4Cu1-q7XHND_VAc-BQ5JLpgNWFx-u1WqFHoioYx2MCsqc8KdBXIwHsHB3Pm8I1R3qpnQoj2ee9X7e1/s1600/Chilli+Schaum+9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhArF5EOacE4-Gb_9PmU0P0ICIy4kLZwqxhDZPPFN_1Wc438DzITV3f-nFR-lcdl4Cu1-q7XHND_VAc-BQ5JLpgNWFx-u1WqFHoioYx2MCsqc8KdBXIwHsHB3Pm8I1R3qpnQoj2ee9X7e1/s320/Chilli+Schaum+9.jpg" width="320" /></a></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<br /></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Bon Appetit!</span></div>
Anonymoushttp://www.blogger.com/profile/02853156796133538611noreply@blogger.com0tag:blogger.com,1999:blog-453465910220588579.post-74764671402544156372012-12-29T07:15:00.000-08:002013-01-21T23:43:34.764-08:00WespennesterIch habe keine Ahnung, wieso diese Kekse Wespennester heissen, ist mir auch ehrlich gesagt egal, weil sie so gut schmecken. Als meine Tochter fuer ihre Tiramisu zu Weihnachten 5 Eigelb brauchte, musste ich mir ueberlegen, was ich so kurzfristig mit dem ganzen Eiweiss machen soll. <br />
<br />
meine Loesung<br />
<br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Wespennester</strong></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm7WbS44gFPXkgBUDlr__u2v4E46J72BDNhVIGc8brFWfqfEx2VLwf_X8FIM2iEu8ZvUzJnwcYg7ueHmHibhz1AmZQW1o4XJfordWVaTquIKMrKGukGno-DkVYBO2AQrIR-AMo2dRaJJRq/s1600/wespennester.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm7WbS44gFPXkgBUDlr__u2v4E46J72BDNhVIGc8brFWfqfEx2VLwf_X8FIM2iEu8ZvUzJnwcYg7ueHmHibhz1AmZQW1o4XJfordWVaTquIKMrKGukGno-DkVYBO2AQrIR-AMo2dRaJJRq/s320/wespennester.jpg" width="212" /></a></div>
<br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Calibri;">Zutaten:</span></div>
<br />
<ul type="disc">
<li class="MsoNormal" style="margin: 0cm 0cm 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">250
g gestiftelte Mandeln<o:p></o:p></span></li>
<li class="MsoNormal" style="margin: 0cm 0cm 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">5
Eiweiß (L)<o:p></o:p></span></li>
<li class="MsoNormal" style="margin: 0cm 0cm 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">185
g weißer Zucker<o:p></o:p></span></li>
<li class="MsoNormal" style="margin: 0cm 0cm 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">5
TL Vanillezucker<o:p></o:p></span></li>
<li class="MsoNormal" style="margin: 0cm 0cm 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">200
g fein geriebene dunkle Schokolade (wichtig dabei, gute Schokolade nehmen,
ich nehme die von Callebaut (Belgische Schoko, aber Lindt waer auch gut)<o:p></o:p></span></li>
</ul>
<br />
<div class="MsoListParagraph" style="margin: 0cm 0cm 0pt 18pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"><o:p>
</o:p></span></div>
<div class="MsoListParagraph" style="margin: 0cm 0cm 0pt 18pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"><o:p> </o:p></span></div>
<div class="MsoListParagraph" style="margin: 0cm 0cm 0pt 18pt;">
</div>
<div class="MsoListParagraph" style="margin: 0cm 0cm 0pt 18pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Den Ofen auf 200°C vorheizen. Die
Mandeln gleichmäßig darauf verteilen, mit zwei Teelöffel Zucker bestreuen und
im Ofen leicht goldbraun werden lassen, zwischendurch wenden. Aus dem Ofen
nehmen und abkühlen lassen. Ich mache das bei 130 Grad Umluft, sehr oft wenden
fuer ca 15 Minuten, da trocknen sie erst ein wenig aus, dann Temperatur hoch
auf 160, bis sie goldbraun sind, auch da oft wenden, damit sie nicht
verbrennen.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"><o:p> </o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"><o:p> </o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Das Eiweiß steif schlagen, dann
restlichen Zucker und Vanillezucker zugeben. Die Masse sollte cremig-steif sein
und einen schönen Glanz haben. Nun ganz vorsichtig <span style="mso-spacerun: yes;"> </span>die fein geriebene Schokolade und die Mandeln
unterheben, die Luft soll im Baiser bleiben und nicht rausgeruehrt werden.
Tipp; Wenn die Schokolade gut gekühlt ist, kann man sie notfalls auch im
elektrischen Zerhacker fein zerhacken, fuer Suesses habe ich einen extra
Zerhacker<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"><o:p> </o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"><o:p> </o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Ein
Backblech mit Backpapier (ich benutze Dauerbackfolie) auslegen und mit Hilfe
von zwei Teelöffeln gut walnussgroße Häufchen der Masse darauf setzen. Bei
160°C etwa 18 bis 20 Minuten backen, die Wespennester sollten gerade anfangen
leicht Farbe zu bekommen, allerdings innen noch nicht ganz durchgetrocknet sein
– so schmecken sie am besten! Aus dem Ofen nehmen und auskühlen lassen, dann in
einem luftdichten Behälter aufbewahren. Die fertigen Wespennester wiegen kaum
mehr wie eine Wolke und zergehen auf der Zunge, <span style="mso-spacerun: yes;"> </span>richtig verfuehrerisch<o:p></o:p></span></div>
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Ich weiss, etwas spaet fuer Weihnachten, aber das Schoene an Weihnachten ist........</div>
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Es kommt jedes Jahr einmal wieder</div>
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<o:p><span style="font-family: Calibri;"> </span></o:p></div>
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Anonymoushttp://www.blogger.com/profile/02853156796133538611noreply@blogger.com0tag:blogger.com,1999:blog-453465910220588579.post-35803919035130469922012-12-25T18:49:00.003-08:002012-12-25T19:07:57.656-08:00Amarettini - Kirsch Nachspeise<br />
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Das letzte Mal, als ich in der Metro war, sah ich diverse Packungen mit kleinen Foermchen. Da kam es mir, .... es gibt zu Heilig Abend individuelle Nachtische auf der Cupcake Etagiere aufgebaut. Schnell noch in den Schrank zu Hause geguckt, da lag noch eine Packung Amarettini, die mich so anlachte, als ob sie mir sagen wuerden, nimm uns dazu. Ein Glas Sauerkirschen war auch noch da und ich dachte mir, das koennte passen.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilcb6qjoKAxNCyNUXUpbM3YqPdtA0YeRiB61WXyhGFJW9njWZTSlzWGiKUBuYDyx1gqvfHib5nO-tQP7uGd9rYHzDpi3w1z6HoLDe_B_xVWHu8LJR7hrtoGkvOClo4iKyoxwBnChNCIQOl/s1600/amarettini-mascarpone+nachspeise.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilcb6qjoKAxNCyNUXUpbM3YqPdtA0YeRiB61WXyhGFJW9njWZTSlzWGiKUBuYDyx1gqvfHib5nO-tQP7uGd9rYHzDpi3w1z6HoLDe_B_xVWHu8LJR7hrtoGkvOClo4iKyoxwBnChNCIQOl/s320/amarettini-mascarpone+nachspeise.jpg" width="320" /></a></div>
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200 ml Sahne</div>
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250 gr Mascarpone</div>
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1 Tuete Mini Amarettini</div>
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guter Schuss Amaretto</div>
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1 frisch gebruehter Espresso</div>
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1 Teel. Vanillezucker</div>
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1 teel. guter Kakao</div>
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1 Glas Sauerkirschen</div>
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<span style="font-family: "Trebuchet MS","sans-serif"; font-size: 9pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: DE;"></span><span style="font-family: "Trebuchet MS","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: DE;"><o:p></o:p></span> </div>
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<span style="font-family: "Trebuchet MS","sans-serif"; line-height: 115%; mso-ansi-language: DE; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: DE;"><span style="font-family: Arial, Helvetica, sans-serif;">Alle Amaretti - bis auf
8 Stück - in Amaretto/Espresso,Kakao, Vanillezucker Gemisch einweichen bis
sie leicht matschig sind. Kirschen gut abtropfen lassen, 6-8 Stueck
zurueckbehalten. Sahne fast steif schlagen, Mascarpone verrühren, bis es cremig ist, die Sahne unterheben. Kirschen und Amarettinimatsch unterheben. In
kleine Foermchen fuellen. Obenauf eine einfache, leicht mit Vanillezucker
gewuerzte, Sahneschicht aufspritzen, Mit den zurückbehaltenen Amaretti und evtl
Sauerkirschen dekorieren Gut kalt stellen. </span></span><br />
<span style="font-family: "Trebuchet MS","sans-serif"; line-height: 115%; mso-ansi-language: DE; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: DE;"><span style="font-family: Arial, Helvetica, sans-serif;"></span></span><br />
<span style="font-family: "Trebuchet MS","sans-serif"; line-height: 115%; mso-ansi-language: DE; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: DE;"><span style="font-family: Arial, Helvetica, sans-serif;">Dieser Nachtisch hat es in sich, Suchtfaktor hoch!</span></span>Anonymoushttp://www.blogger.com/profile/02853156796133538611noreply@blogger.com0tag:blogger.com,1999:blog-453465910220588579.post-11199160583224210972012-12-22T20:09:00.001-08:002012-12-22T20:09:03.285-08:00Euch allen einen wunderschoenen 4. AdventIch erwachte heute frueh zu einem wunderschoenen Fruehstueck, fuer das ich gar nichts machen musste. Als ich runterkam, war der Tisch gedeckt, Kaffeemaschine an, die Sachen fuer's Ruehrei schon bereitgestellt. Eine wundervolle Ueberraschung von meiner Tochter, Danke Ingrid!!!<br />
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Anonymoushttp://www.blogger.com/profile/02853156796133538611noreply@blogger.com0tag:blogger.com,1999:blog-453465910220588579.post-4331867934766429772012-12-20T19:40:00.001-08:002012-12-20T19:49:38.426-08:00Zimtige Chocolate chip cookies<div align="center">
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<span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: DE;"><o:p> </o:p></span></div>
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<span lang="EN-US" style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: DE;"><strong>Zimtige Chocolate Chip Cookies/
<span style="color: blue;">Cinnamon Chocolate Chip cookies</span></strong></span></div>
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<span lang="EN-US" style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: DE;"><strong></strong></span> </div>
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<span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: DE;">350 gr weiche Butter/<span style="color: blue;">soft butter<o:p></o:p></span></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: DE;">280 gr weisser Zucker/<span style="color: blue;">granulated sugar<o:p></o:p></span></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: DE;">200 gr brauner Zucker/<span style="color: blue;">brown sugar<o:p></o:p></span></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: DE;">1 Essloeffel Vanilleextrakt/ <span style="color: blue;">1 tablespoon vanilla extract<o:p></o:p></span></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: DE;">2 Eier/<span style="color: blue;">eggs<o:p></o:p></span></span></div>
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<span lang="EN-US" style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: DE;">440 gr Mehl/<span style="color: blue;">flour<o:p></o:p></span></span></div>
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<span lang="EN-US" style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: DE;">2 Teeloeffel Natron/<span style="color: blue;">2
teaspoons baking soda<o:p></o:p></span></span></div>
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<span lang="EN-US" style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: DE;">½ Teel. Salz/<span style="color: blue;">1/2 teaspoon salt<o:p></o:p></span></span></div>
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<span lang="EN-US" style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: DE;">3 Teeloeffel Zimt/ <span style="color: blue;">3 teaspoons
cinnamon<o:p></o:p></span></span></div>
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<span lang="EN-US" style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: DE;">1 Paeckchen chocolate chip
cookies/ <span style="color: blue;">1 pack choc chips</span></span></div>
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Weigh out all ingredients</div>
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my home made vanilla extract, much better than the bought ones</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhj264bffWlyWxt9YS9lUBU7B2llHPtmSGxU7u6mrYa0wU6Cz_KGpRqhvEzfwjnRczJAgG6IUYek-oKWDvaFySLEILUnsI2eNZFgRXex-lIWDRW2Vg4RZIXsbyKC6ouJ7-WjTfTuL6cYNE/s1600/zimtchocchip3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="159" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhj264bffWlyWxt9YS9lUBU7B2llHPtmSGxU7u6mrYa0wU6Cz_KGpRqhvEzfwjnRczJAgG6IUYek-oKWDvaFySLEILUnsI2eNZFgRXex-lIWDRW2Vg4RZIXsbyKC6ouJ7-WjTfTuL6cYNE/s320/zimtchocchip3.jpg" width="320" /></a></div>
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yum, extra dark chocolate chips</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLO-xa6diKaqEblXpMZrZN5cQopCl2rgdbuVeoScMDJKasSHOeexwP3zFm_8vl4RTr247fhJEZHRLk24NbmmiSu3uWwwl-5iYJE3OHJxIV4aEoBI6um7kKZLhOPgX1MwrCVZ-f7DAitOjO/s1600/zimtchocchip4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLO-xa6diKaqEblXpMZrZN5cQopCl2rgdbuVeoScMDJKasSHOeexwP3zFm_8vl4RTr247fhJEZHRLk24NbmmiSu3uWwwl-5iYJE3OHJxIV4aEoBI6um7kKZLhOPgX1MwrCVZ-f7DAitOjO/s320/zimtchocchip4.jpg" width="320" /></a></div>
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hmmh, one thing still missing</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9hpliQ9CqA3Oymn6dkGPrl-DtFZeI_VsNBgCMMWn-aZrgtfn9MzzPn8Js2-E42o4guyIqhhyphenhyphenp9Vd__-NnYN0173XnwN3DzEb0bX0pq42K_eBbH05x6sU4a-iaTi8Jbf92MU-PNm_pGiSW/s1600/zimtchocchip5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9hpliQ9CqA3Oymn6dkGPrl-DtFZeI_VsNBgCMMWn-aZrgtfn9MzzPn8Js2-E42o4guyIqhhyphenhyphenp9Vd__-NnYN0173XnwN3DzEb0bX0pq42K_eBbH05x6sU4a-iaTi8Jbf92MU-PNm_pGiSW/s320/zimtchocchip5.jpg" width="320" /></a></div>
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ahhh, there they are, all mixed in</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuIDJhZajxEXMI4JTWkR5TrIFPvNM3XUdLvbPXc4Pycmbec46oA7f_GIjRHt6-xz9AAAnlxLBPKH5WJkKKE8ueHfCfIhwPN4dRHQgnpTC8NDbiAc9Z1gZKxAS3hWNw1s55aJdmtzZb584q/s1600/zimtchocchip6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuIDJhZajxEXMI4JTWkR5TrIFPvNM3XUdLvbPXc4Pycmbec46oA7f_GIjRHt6-xz9AAAnlxLBPKH5WJkKKE8ueHfCfIhwPN4dRHQgnpTC8NDbiAc9Z1gZKxAS3hWNw1s55aJdmtzZb584q/s320/zimtchocchip6.jpg" width="320" /></a></div>
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now to get the cookies onto the tray</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmZz_yVvU9I0hyphenhyphenjlz2cli35gWDmCE88Df4aLfKgghDeUyGqWHLvaztBgvDjy7ZBv_3qH0PydnvbC3pTYTMMLpa6uofeTAm-gTOVJoeFin91QVW-krvKB_O2FKjjoQbqHvd19qoOah2LJDG/s1600/zimtchocchip7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmZz_yVvU9I0hyphenhyphenjlz2cli35gWDmCE88Df4aLfKgghDeUyGqWHLvaztBgvDjy7ZBv_3qH0PydnvbC3pTYTMMLpa6uofeTAm-gTOVJoeFin91QVW-krvKB_O2FKjjoQbqHvd19qoOah2LJDG/s320/zimtchocchip7.jpg" width="320" /></a></div>
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ready for the oven</div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="EN-US" style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: DE;"><o:p></o:p></span> </div>
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<span lang="EN-US" style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: DE;"><o:p> </o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: DE;">Butter mit Zuckern schaumig ruehren, Eier und bis auf die Chocolate Chips
alles mit reinkneten. </span><span lang="EN-US" style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: DE;">Zum Schluss die Chips rein<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: DE;"><o:p> </o:p></span></div>
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</div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="EN-US" style="color: #17365d; font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: DE; mso-themecolor: text2; mso-themeshade: 191;"><span style="color: blue;">beat butter and sugars until creamy, add in everything
else except cho chips till soft dough forms, then mix in the chocolate chips</span>.<o:p></o:p></span></div>
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</div>
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<span lang="EN-US" style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: DE;"><o:p> </o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: DE;">Mit 2 Teeloeffel kleine Haeufchen auf Backblech setzen oder kleinen
Oblatenportionierer nehmen<o:p></o:p></span></div>
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</div>
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<span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: DE;"><span style="mso-spacerun: yes;"> </span></span><span lang="EN-US" style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: DE;"><span style="color: blue;">using 2 teaspoons or a cookie scoop, drop them onto a baking tray and leave
enough space, as they spread</span>.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: DE;"><o:p> </o:p></span></div>
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</div>
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<span lang="EN-US" style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: DE;">Vorgeheizter Ofen 150 Umluft
12-14 Minuten backen,<o:p></o:p></span></div>
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</div>
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<span lang="EN-US" style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: DE;"><o:p> </o:p></span></div>
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</div>
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<span lang="EN-US" style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: DE;"><span style="mso-spacerun: yes;"> </span><span style="color: blue;">put into preheated oven 150 degrees Celsius
and bake for about 12-14 minutes</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdqAyKYcf9HfJnVAnc6__m3dPXgtG6yFgGQvwRfn1Shvv8Sx1FZNySXVpgKr1POE8u3GPkq28qelAOfK9OWPFs6NUUVXcmG0xXHvQYVBbnZbdSJeauOyAZI0Lk3CAKlgxd0E_hAarkX_4x/s1600/zimtchocchip8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdqAyKYcf9HfJnVAnc6__m3dPXgtG6yFgGQvwRfn1Shvv8Sx1FZNySXVpgKr1POE8u3GPkq28qelAOfK9OWPFs6NUUVXcmG0xXHvQYVBbnZbdSJeauOyAZI0Lk3CAKlgxd0E_hAarkX_4x/s320/zimtchocchip8.jpg" width="320" /></a></div>
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<span lang="EN-US" style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: DE;"></span><span lang="EN-US" style="mso-ansi-language: EN-US;"><o:p>Now go and make a cup of coffee and enjoy</o:p></span></div>
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Anonymoushttp://www.blogger.com/profile/02853156796133538611noreply@blogger.com0tag:blogger.com,1999:blog-453465910220588579.post-64780850984176973982012-12-15T00:47:00.001-08:002012-12-15T00:58:50.347-08:00Gangsters in ShanghaiLast night we surprised an old family friend with a walking tour through Shanghai. This was not the average tour, but somewhat similar to a trip into the past,.the past of Shanghai and it's gangsters.<br />
<br />
Most of the tour took place in the french concession, where you can still find many old houses. Here are a couple of snapshots<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5h_NLn34M14Eozi2t8kUmT_9w591i8PljFfA528b0DI0W-biXmdObMg9cOUrTFa4PHLx5j7cYS2KWGyHocwkeHKCvtQI9bOQDKI7ILwu3TszK8VVptGgkxOAUYOXdGpzoLW73ylpCLQ9P/s1600/Chloe,+our+tour+guide.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5h_NLn34M14Eozi2t8kUmT_9w591i8PljFfA528b0DI0W-biXmdObMg9cOUrTFa4PHLx5j7cYS2KWGyHocwkeHKCvtQI9bOQDKI7ILwu3TszK8VVptGgkxOAUYOXdGpzoLW73ylpCLQ9P/s320/Chloe,+our+tour+guide.jpg" width="213" /></a></div>
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Our tour guide, Chloe</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg4j3k5urnit10DK2bbyskGqD6efhmsoZAjf8LUuFhD0u8hvhgsvr3autIIw3ohpAO6Iq58xQZIuXKT5W3jJ354oA_GkIFOhY8Pnvqs-VfWkBjE6R4c3LCbn-jMiOYfbxAls_v5hvBdamL/s1600/chopstickpickpocketer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg4j3k5urnit10DK2bbyskGqD6efhmsoZAjf8LUuFhD0u8hvhgsvr3autIIw3ohpAO6Iq58xQZIuXKT5W3jJ354oA_GkIFOhY8Pnvqs-VfWkBjE6R4c3LCbn-jMiOYfbxAls_v5hvBdamL/s320/chopstickpickpocketer.jpg" width="320" /></a></div>
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We were taught to pick pockets with the help of chopsticks, apparently this was how they did that back then</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguX-etwDX-AzDTaWe7NmZI9-vKQ8GCCwnyXdAzqGAT30Cq35QJeQ-cpcn0-vJiHEhkxXEfySYnDSNNunLUfISO4IkXvhgXxXH0rPDLiS4hBxGmQcn6g9UYQgijROW16qLtTI66z5PL6Z2e/s1600/DSC07058.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguX-etwDX-AzDTaWe7NmZI9-vKQ8GCCwnyXdAzqGAT30Cq35QJeQ-cpcn0-vJiHEhkxXEfySYnDSNNunLUfISO4IkXvhgXxXH0rPDLiS4hBxGmQcn6g9UYQgijROW16qLtTI66z5PL6Z2e/s320/DSC07058.jpg" width="320" /></a></div>
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With all the Christmas lighting in town, some of the places were beautifully lit in the dark</div>
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I for one will be checking out the other tour the company offers, hmmh, the ghost tour sounds intreresting, perhaps before Halloween.....</div>
Anonymoushttp://www.blogger.com/profile/02853156796133538611noreply@blogger.com0tag:blogger.com,1999:blog-453465910220588579.post-43554804193809801282012-12-07T17:34:00.002-08:002012-12-07T17:52:49.118-08:00<div align="center">
<strong>Picture tutorial: Quickly iced green Christmas trees</strong></div>
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Since my family is still sleeping, I decided to quickly upload the Christmas tree cookie tutorial. This is what the cookie will look like </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHBp7G9aNUys8h1ZGhIDF46xq9prf4hlHk4loGzwmTxiBWS_AxVtScTnUISUYKVzzzs36yGY6VXjeVH0YijcNJM5DjtyBzgWOj4DbOWGSg_OPNoRxBe13aCLd0fwfp57eLlUOmONMy-7VE/s1600/xmas+tree7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHBp7G9aNUys8h1ZGhIDF46xq9prf4hlHk4loGzwmTxiBWS_AxVtScTnUISUYKVzzzs36yGY6VXjeVH0YijcNJM5DjtyBzgWOj4DbOWGSg_OPNoRxBe13aCLd0fwfp57eLlUOmONMy-7VE/s320/xmas+tree7.jpg" width="308" /></a></div>
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I used the same recipe as in the Linzer cookies, just added some Americolour leaf green to the dough. Add enough though, that the dough is really bright green, as you will lose some colour in the baking process</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI9um-AyeuldoJuf9Cn47P3RIgYSsw7a2jkf6wlFx2Ypp7pcnIoWyMivtjzIIoJmN7m_0Dh7-NEvZC6bNDCGO5v-L5B3nEbV8GxEqoBb0PyRSM5hBB-stLCta7Hy8cq36O6uZwk6y6VQQT/s1600/xmas+tree1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI9um-AyeuldoJuf9Cn47P3RIgYSsw7a2jkf6wlFx2Ypp7pcnIoWyMivtjzIIoJmN7m_0Dh7-NEvZC6bNDCGO5v-L5B3nEbV8GxEqoBb0PyRSM5hBB-stLCta7Hy8cq36O6uZwk6y6VQQT/s320/xmas+tree1.jpg" width="320" /></a></div>
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Get out your tree cutter, I used the smallest one from my Tree cutter set, rolling pin and silpat mat, roll out the dough and start cutting out your trees</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbAZzYcN2tBXNGGPi5Mv_2rdJKUwpYN6ztMynJGQo4PbtIOFiU2JziyRvC97PyZIsTIloj1pClj9o4joTcnvf3rqM00QqkUKUMSgXFuyWihG5fBNPbdijMB9SWWKt94CCMkqcpsJ0z_9bF/s1600/xmas+tree2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbAZzYcN2tBXNGGPi5Mv_2rdJKUwpYN6ztMynJGQo4PbtIOFiU2JziyRvC97PyZIsTIloj1pClj9o4joTcnvf3rqM00QqkUKUMSgXFuyWihG5fBNPbdijMB9SWWKt94CCMkqcpsJ0z_9bF/s320/xmas+tree2.jpg" width="320" /></a></div>
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When moving the trees to the baking tree, lift them off the mat, by slipping your hand inder the mat to avoid distortion</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj74ESw5eYXnFdPwBprU7F2b86vWLFCR74WIxUMZ2KEg27Tj3MFYZKNf33r1LMRmien3HEtln2buEnDVGblr8CLPADrxNIv_xoGEZ_Nd6djDac1k-GieGY7RjIWBKxlE0-_PBkznU84BUcW/s1600/xmas+tree3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj74ESw5eYXnFdPwBprU7F2b86vWLFCR74WIxUMZ2KEg27Tj3MFYZKNf33r1LMRmien3HEtln2buEnDVGblr8CLPADrxNIv_xoGEZ_Nd6djDac1k-GieGY7RjIWBKxlE0-_PBkznU84BUcW/s320/xmas+tree3.jpg" width="320" /></a></div>
Chill the dough for at least 15 minutes, while your oven is heating up to 140 degrees Celsius. Bake cookies for around 10-14 minutes, when the edges start to brown, the cookies are ready. Take out of the oven and let them cool down. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0111SSZ9VhcUmzBaUHSJB4ab5itqu_lXGii2hRF41FUXJkb3LZcAAzVOTIjaNK9hog27_0fdclsrUwIKkNgqXIJwcooD4gzYrsNxRAbMv-2-XzUyupRWhq3cMy6CsNLq107N7sM0F1J5N/s1600/xmas+tree8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0111SSZ9VhcUmzBaUHSJB4ab5itqu_lXGii2hRF41FUXJkb3LZcAAzVOTIjaNK9hog27_0fdclsrUwIKkNgqXIJwcooD4gzYrsNxRAbMv-2-XzUyupRWhq3cMy6CsNLq107N7sM0F1J5N/s320/xmas+tree8.jpg" width="320" /></a></div>
In the meantime, make a small batch of royal icing and colour them green, yellow and red. I fitted my piping bags with Wilton tips # 2,aced them into tall water glasses (makes them easier to fill with icing) and used the Wilton rubber bands to tie the open end shut.<br />
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Now start with the green icing and just pipe swags across the tree with the green icing.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjkaGZrEtRyFD7hac-SGArfpYhPNLDVoXKPfWl3-AjPQ5zgOd9Ng7WmK9HYL0Wo5bVWILzaehnWugKMNoek0kLomg6kvQXiihU7qVj06qt8LWhfJWH_vA1PZwWkwnZYGTPv7O-tgCpnKQp/s1600/xmas+tree4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjkaGZrEtRyFD7hac-SGArfpYhPNLDVoXKPfWl3-AjPQ5zgOd9Ng7WmK9HYL0Wo5bVWILzaehnWugKMNoek0kLomg6kvQXiihU7qVj06qt8LWhfJWH_vA1PZwWkwnZYGTPv7O-tgCpnKQp/s320/xmas+tree4.jpg" width="178" /></a></div>
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Repeat with all trees, as the green icing needs to slightly crust over, before adding the next colours.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGVYorpfKtpTnsvFKB7zOxDlc_YRR4wa4rPNljCipHT5p4N88McgOs1gMjg6-ibsbjIjyzyl2gEm5F7QrQFfSGbiilcy9utASkf4D9foBy-V7rDW9iTFhuk7o7yQzHckW4YV7HBLYkfnIc/s1600/xmas+tree5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGVYorpfKtpTnsvFKB7zOxDlc_YRR4wa4rPNljCipHT5p4N88McgOs1gMjg6-ibsbjIjyzyl2gEm5F7QrQFfSGbiilcy9utASkf4D9foBy-V7rDW9iTFhuk7o7yQzHckW4YV7HBLYkfnIc/s320/xmas+tree5.jpg" width="308" /></a></div>
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Using the yellow icing, pipe small dots along the swags, these are the lights.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizbJ52PpJU2XTiEvYCu1b5cpt9Y5rruLj8ib0LePHiv7Kj7MFEmZnXQLngSVM3TxzykUouM3b0DDXOiVBbMFg7SnnXKO0lqOfX52uZobbIhQ3RQLrIVTn8EzJniYWUScASLFM2zCgqNHdM/s1600/xmas+tree6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizbJ52PpJU2XTiEvYCu1b5cpt9Y5rruLj8ib0LePHiv7Kj7MFEmZnXQLngSVM3TxzykUouM3b0DDXOiVBbMFg7SnnXKO0lqOfX52uZobbIhQ3RQLrIVTn8EzJniYWUScASLFM2zCgqNHdM/s320/xmas+tree6.jpg" width="320" /></a></div>
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Next step is to pipe the red dots, make them a bit larger (use more pressure) than the lights, these are the red Christmas ornaments.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHBp7G9aNUys8h1ZGhIDF46xq9prf4hlHk4loGzwmTxiBWS_AxVtScTnUISUYKVzzzs36yGY6VXjeVH0YijcNJM5DjtyBzgWOj4DbOWGSg_OPNoRxBe13aCLd0fwfp57eLlUOmONMy-7VE/s1600/xmas+tree7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHBp7G9aNUys8h1ZGhIDF46xq9prf4hlHk4loGzwmTxiBWS_AxVtScTnUISUYKVzzzs36yGY6VXjeVH0YijcNJM5DjtyBzgWOj4DbOWGSg_OPNoRxBe13aCLd0fwfp57eLlUOmONMy-7VE/s320/xmas+tree7.jpg" width="308" /></a></div>
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The finished tree, icing is still wet, it will not be as shiny when it dries completely. Leave to dry overnight, before packaging in tins.</div>
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Anonymoushttp://www.blogger.com/profile/02853156796133538611noreply@blogger.com0tag:blogger.com,1999:blog-453465910220588579.post-42957048559727115242012-12-06T19:19:00.000-08:002012-12-06T19:20:57.525-08:00<div style="text-align: center;">
<strong>Picture tutorial: Linzer cookies</strong></div>
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Another favourite in our household.</div>
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Ingredients:</div>
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350 gr flour</div>
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200 gr unsalted butter, room temperature</div>
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100 gr icing sugar</div>
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30 gr home made vanilla sugar</div>
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2 egg yolks</div>
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100 gr ground almonds</div>
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zest of one lemon</div>
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Jams for filling, up to you really which ones you use.</div>
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Knead all ingredients together, or let the machine do the work</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIV2shBeu5pC64TG3rDdWE21D6ZZ6oP9uwye29cUNXT-JEtTorfTHfTelsNuQZJuV1D6tpoeCkSH9uRODaeFRwmBM4uhUIe8gYLH_sjDk8950pmgAFUwso9PnDwMrR-RC69wE4G3Vyt9G3/s1600/Linzer+Kekse.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIV2shBeu5pC64TG3rDdWE21D6ZZ6oP9uwye29cUNXT-JEtTorfTHfTelsNuQZJuV1D6tpoeCkSH9uRODaeFRwmBM4uhUIe8gYLH_sjDk8950pmgAFUwso9PnDwMrR-RC69wE4G3Vyt9G3/s320/Linzer+Kekse.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1_K3X0YKlWQfo268Aj7G9xmui-XVYvWEfUWaFdKTDyGDQYUVs3VFULIft2xkxr2YJ8LQ9WHR-3vdk4F_ld_FFlX8lDS6eadnkFwtj3ac9Y504qeevsRsWZB2SNoFUnsEbNRRyeh3NBaDs/s1600/Linzer+Kekse+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1_K3X0YKlWQfo268Aj7G9xmui-XVYvWEfUWaFdKTDyGDQYUVs3VFULIft2xkxr2YJ8LQ9WHR-3vdk4F_ld_FFlX8lDS6eadnkFwtj3ac9Y504qeevsRsWZB2SNoFUnsEbNRRyeh3NBaDs/s320/Linzer+Kekse+2.jpg" width="320" /></a></div>
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Roll out the cookies thinly and cut out</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimlXL7UBfFPohdDvZfCrUcydhUGp6edY8onnT5gFqb97aXXvmu3JzO9K6GViMLrv9Nnoqt9Kvu29mX9PQuMGznLawGw_CFnSNw2q_okZHQetE5jVHQADT-Wq4HcWROH8vcqzeBSPpNMkTP/s1600/Linzer+Kekse3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimlXL7UBfFPohdDvZfCrUcydhUGp6edY8onnT5gFqb97aXXvmu3JzO9K6GViMLrv9Nnoqt9Kvu29mX9PQuMGznLawGw_CFnSNw2q_okZHQetE5jVHQADT-Wq4HcWROH8vcqzeBSPpNMkTP/s320/Linzer+Kekse3.jpg" width="320" /></a></div>
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I roll out my cookies on my silpat mat. That way, I do not have to roll out on flour and the dough keeps it's consistency</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCepIZcRE0jmOE3tYnv0GZzKuwjJARXHztD3V-_zB7CFyXR2hv_nEit2cMQPNrcJe-eiPv8yKN8EGxw8hU71dAih1fwENijIwUk_JQwQPqlhjX91mRBx1FFpc4yyFoGJHHmeStKUEdZb2Z/s1600/Linzer+Kekse4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCepIZcRE0jmOE3tYnv0GZzKuwjJARXHztD3V-_zB7CFyXR2hv_nEit2cMQPNrcJe-eiPv8yKN8EGxw8hU71dAih1fwENijIwUk_JQwQPqlhjX91mRBx1FFpc4yyFoGJHHmeStKUEdZb2Z/s320/Linzer+Kekse4.jpg" width="320" /></a></div>
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When moving the cookies to the baking tray, I just slip one hand under the mat and gently lift off the cookie one by one. Less distortion that way.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi64xkj1rc6c2uanzKe40GqnUIvrgU1osuQFA6FQPq_Nl8I-3OhqHpzhTgFkNA85BzMI1Kj0IUOkmz003yT4QiCw323KQ5wwxfOjTHmLuoe5_9z0ffi-L7WHojgtggNaXYHCShC2cO3kXtL/s1600/Linzer+Kekse5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi64xkj1rc6c2uanzKe40GqnUIvrgU1osuQFA6FQPq_Nl8I-3OhqHpzhTgFkNA85BzMI1Kj0IUOkmz003yT4QiCw323KQ5wwxfOjTHmLuoe5_9z0ffi-L7WHojgtggNaXYHCShC2cO3kXtL/s320/Linzer+Kekse5.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizrZpTjML1q6nIS2h3hv6r-VTSjQgUe26NeN-InSsZX5LsdI0AjJr-EUn73faokfpL_m9ZGHZzKFZCRDh-XwrVFq6xuHx70ki8cYLKuKEtf1zz6Tu3UGVbhJB2e0HcKMFi_GPcEgjTre68/s1600/Linzer+Kekse6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizrZpTjML1q6nIS2h3hv6r-VTSjQgUe26NeN-InSsZX5LsdI0AjJr-EUn73faokfpL_m9ZGHZzKFZCRDh-XwrVFq6xuHx70ki8cYLKuKEtf1zz6Tu3UGVbhJB2e0HcKMFi_GPcEgjTre68/s320/Linzer+Kekse6.jpg" width="320" /></a></div>
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Place all cookies onto baking tray</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-7ipHHnVr6Ts7sInh0p_WFJEKxGzVYkkqoIVwv2R71IPpfKVzRWjlOXaKdU9cTf3rIyKeGiOgOVhFte8B3rYhqDvZ2l1W94FC6ItTxxf38SnPtqgL_YajmF7KG9f2m7IxySkATG8InKRe/s1600/Linzer+Kekse7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-7ipHHnVr6Ts7sInh0p_WFJEKxGzVYkkqoIVwv2R71IPpfKVzRWjlOXaKdU9cTf3rIyKeGiOgOVhFte8B3rYhqDvZ2l1W94FC6ItTxxf38SnPtqgL_YajmF7KG9f2m7IxySkATG8InKRe/s320/Linzer+Kekse7.jpg" width="320" /></a></div>
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use a small heart cutter to cut a window into every second cookie, then chill the cookies for about 15 minutes. Bake at 140 degrees Celsius (fan forced) for around 10-15 minutes</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZpnEyTrIfplRZ4Q7IE3fgKIYDSTyPrXQ9L-0rCuFYuLX53UmICI6wb_1Kw1m-bxyAL7lEivJJWxw4rF8-SlvDSwfPAU79raJspVI_zcuJ3qaWVHAfIead1HRUjhf2anK56cOs14FBjVvi/s1600/Linzer+Kekse8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZpnEyTrIfplRZ4Q7IE3fgKIYDSTyPrXQ9L-0rCuFYuLX53UmICI6wb_1Kw1m-bxyAL7lEivJJWxw4rF8-SlvDSwfPAU79raJspVI_zcuJ3qaWVHAfIead1HRUjhf2anK56cOs14FBjVvi/s320/Linzer+Kekse8.jpg" width="320" /></a></div>
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Spread a bit of home made mixed berry jam (or any other kind you want) onto the uncut cookies, while still hot</div>
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Place a cookie with a window on top and move all cookies closer together</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhioN9YgwJNB3k9iyGhDOEcLso8D1RzaVnvIZyXrsDjS94y3sXrn7Bbz2V9-Ef62hbSyQhaNZQ3ukOftj47-CYG6ZMM476Yf1c_UUSNokwQLxJYtwSbNyKkap23EbbYyGKVWBPK9mYtVsAP/s1600/Linzer+Kekse10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhioN9YgwJNB3k9iyGhDOEcLso8D1RzaVnvIZyXrsDjS94y3sXrn7Bbz2V9-Ef62hbSyQhaNZQ3ukOftj47-CYG6ZMM476Yf1c_UUSNokwQLxJYtwSbNyKkap23EbbYyGKVWBPK9mYtVsAP/s320/Linzer+Kekse10.jpg" width="320" /></a></div>
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Sieve some icing sugar/vanilla sugar mixture on top.</div>
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These cookies have to dry overnight, before putting in a tin for storage</div>
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<strong>I also have a small star cutter</strong></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyo3PsMxfG7Wpuf7SgMHmHxhadk6NrT4FQcE1JAnitcZv-af65KTHlw62g2t6dpO2gEc9j367FtLC2gjOqGR3VwVB3tfigcGTKtUemjIUapHrMaNG98RwJPwYpILjUOH9ddR6ZLgMgEM8n/s1600/Linzer+Kekse+stern.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyo3PsMxfG7Wpuf7SgMHmHxhadk6NrT4FQcE1JAnitcZv-af65KTHlw62g2t6dpO2gEc9j367FtLC2gjOqGR3VwVB3tfigcGTKtUemjIUapHrMaNG98RwJPwYpILjUOH9ddR6ZLgMgEM8n/s320/Linzer+Kekse+stern.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFmP33Im3OnChgC6Ft0VmFFZr5iWD7U4C-mqDgkcEtlfix4U7SbKD7zJuBk4HZbIfn2L45hzzEpcVLn7VhvMf_nQqcWvdbRPHEXSq1yOUhMgYlOmb7ZAK1zifcni3ypwiC_VVKhgVaAtEu/s1600/linzer+Kekse+stern+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFmP33Im3OnChgC6Ft0VmFFZr5iWD7U4C-mqDgkcEtlfix4U7SbKD7zJuBk4HZbIfn2L45hzzEpcVLn7VhvMf_nQqcWvdbRPHEXSq1yOUhMgYlOmb7ZAK1zifcni3ypwiC_VVKhgVaAtEu/s320/linzer+Kekse+stern+2.jpg" width="320" /></a></div>
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I spread home made Kiwi jam on them, after all, I have never seen a red star.</div>
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See the little one on the bottom right? That was the dough I had left over and that one is already in my belly, yummy!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinHcyRLvX2_qrz7tHmwcncFbSn9v6f72NQGW6Gdl8PQlD5PYQKo2a_ddTaUPDm88LGPZz_CiEbcYtrtmI6arDcJ1KeDiQkY_om1-pVxv9fQWSCiA6W9muhrYFCrxKZy_Cz61UkJvAhNY_l/s1600/linzer+Kekse+stern3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinHcyRLvX2_qrz7tHmwcncFbSn9v6f72NQGW6Gdl8PQlD5PYQKo2a_ddTaUPDm88LGPZz_CiEbcYtrtmI6arDcJ1KeDiQkY_om1-pVxv9fQWSCiA6W9muhrYFCrxKZy_Cz61UkJvAhNY_l/s320/linzer+Kekse+stern3.jpg" width="320" /></a></div>
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See how pretty?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMTwAR-WMvyA6M5XUXPHrf_HR6HokV6LYrkdFDn-43BcCjSon_qjtAvEW01dM82MkSOWW3Io5yUcEUEjHeWStsupqYn4yKHI700p9KNSh4MHeNt7v51qn9AJV6yj0Bgo_ond2_awVDlONR/s1600/linzer+Kekse+stern+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMTwAR-WMvyA6M5XUXPHrf_HR6HokV6LYrkdFDn-43BcCjSon_qjtAvEW01dM82MkSOWW3Io5yUcEUEjHeWStsupqYn4yKHI700p9KNSh4MHeNt7v51qn9AJV6yj0Bgo_ond2_awVDlONR/s320/linzer+Kekse+stern+4.jpg" width="320" /></a></div>
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Anonymoushttp://www.blogger.com/profile/02853156796133538611noreply@blogger.com1tag:blogger.com,1999:blog-453465910220588579.post-14202634464540034772012-12-06T18:35:00.004-08:002012-12-06T19:33:54.962-08:00<div align="center">
<strong>Picture tutorial: Engelsaugen, Angel Eyes</strong></div>
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<strong>My daughter's favourite cookies, I have to make them at least twice every year before Christmas. My hubby took the last ones from the first batch to work yesterday, the look in my daughter's eyes, when she saw that the tin was empty, was one of sheer dismay. I had to promise to make more today</strong></div>
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<strong>Ingredients:</strong></div>
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70 gr icing sugar</div>
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150 gr unsalted butter (room temperature)</div>
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240 gr flour</div>
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2 egg yolks</div>
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20 gr vanilla sugar (I make my own)</div>
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zest of one lemon</div>
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pinch of salt</div>
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cranberry jam or another jam (I make my own jams with half amount of sugar, which means they really taste of fruit</div>
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Knead all ingredients together until well combined and smooth. I just dump everything into my kitchen machine and let that do the work.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYhR27CM6q49i7dd-DwZObBS4BmEVE9OXnF3LuGkaKhtVS7NdfKDqjGBYIgixYS5x8aCD2hLgcpyGfP4OYnzlKCQScX5e9oRSmdMKyWahO9dzFsDsSf6pK2S9_cuj0cjvN61ZdM1lqO-cj/s1600/Engelsaugen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYhR27CM6q49i7dd-DwZObBS4BmEVE9OXnF3LuGkaKhtVS7NdfKDqjGBYIgixYS5x8aCD2hLgcpyGfP4OYnzlKCQScX5e9oRSmdMKyWahO9dzFsDsSf6pK2S9_cuj0cjvN61ZdM1lqO-cj/s320/Engelsaugen.jpg" width="320" /></a></div>
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Pinch off small bits of dough and roll into evenly sized balls and place onto baking tray</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC6AkPR4nUjJv-SpLF2BzvdVeu-4qtFZo3R7YS-gcJ54f7deNhYV_CECKsIxcLk2GHw44-tNINpO_JNQpj78mkHmqQk6IzPmrz5O_J6IKlhKz4_bjm-2DKSgGlsw1kML3hASLKLKLeo_-6/s1600/Engelsaugen+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC6AkPR4nUjJv-SpLF2BzvdVeu-4qtFZo3R7YS-gcJ54f7deNhYV_CECKsIxcLk2GHw44-tNINpO_JNQpj78mkHmqQk6IzPmrz5O_J6IKlhKz4_bjm-2DKSgGlsw1kML3hASLKLKLeo_-6/s320/Engelsaugen+3.jpg" width="320" /></a></div>
Take a wooden spoon and press a hole into the middle of the balls, this will also immerdiately flatten them a bit. Fill these holes with cranberry jam with the help of two teaspoons. This part is a bit fiddly.<br />
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Bake the cookies at 150 degrees Celsius for around 13-15minutes, watch them closely, they should not get brown.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoSBphTZgTFx5P-H-vkVDzuHceCMxtnHnFSXOgyCcKRluS0H5T7n1kk8o5uZ_vEYlXbiU2YPPY9YFQ-0c9ydY88ze20OspD2zT8ZkVcpZe7aNwCUQfLxHoXEovT49FjW6RTeQA-yL1-NoH/s1600/Engelsaugen+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoSBphTZgTFx5P-H-vkVDzuHceCMxtnHnFSXOgyCcKRluS0H5T7n1kk8o5uZ_vEYlXbiU2YPPY9YFQ-0c9ydY88ze20OspD2zT8ZkVcpZe7aNwCUQfLxHoXEovT49FjW6RTeQA-yL1-NoH/s320/Engelsaugen+4.jpg" width="320" /></a></div>
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After you take them out of the oven, move all cookies towards the centre of the baking tray.<br />
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Sieve a mixture of icing sugar and vanilla sugar over the tops of the cookies and let them cool down. Let them sit out for at least 6-8 hrs, before placing them into a tin for storage.<br />
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I hope you enjoy the cookiesAnonymoushttp://www.blogger.com/profile/02853156796133538611noreply@blogger.com0