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slow, almost boring! no no, never Körnerkissen boring and they are also always needed :-) much have old bed and table linen used I cushion for these and this stick file could even embroider forever (if Switzerland in the lives or in Switzerland, the big wide world with out)

Pooh katja to the Swiss cross is still a thread !!!!!!!!!!!!!!

but now will soon turn the boy - elia already asked every day when we start because the weihnachtsguezli.

's always nice when I learn where the pillows go everywhere. one is even time to South America. no wonder, since people from all over the world to spend your skiing holiday and be happy always was "Swiss" to take home :-)

nu is well with the Swiss cross! now is time again what else gaaaaaaaaaaanz in the hoop :-)

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short days ...

... this is now. And wet, cold. Miss Courageous I have to go to work the bike swapped for the tram and even the moody Tram to the bus. Replacement bus service is the order of the day.

But I do not suffer alone. The otherwise good mood every morning ascent with his mistress, the tram small dog Stianglanda brand-has the same aversion to bus travel as I do. You can see him clearly. Me too -. Maybe not quite so clear

shook the last few weeks, but it's special. In addition to a least in neutral colors raincoat, he must now bear even a flashing red collar. And I tell you, he hates the part.
Do I understand. Is that embarrassing! What to tell the dog for as colleagues. I hear them formally. Eam schaug oh A Glitzerhoisband! jokes the dachshund, and the boxer taunts: yes, and such a nice coat mistress has since donated! There's not matching color?

Now I have to smile despite the dark, cold and wet. Poor guy! not let it get! I call him when getting in thought. One must see the positive side. Perhaps one or the other dog lady leaves of striking necklaces impress yes.

And the cold season but also has its advantages. No free time because of constant stress beer garden, hiking or grill actions. The garden is in the winter break and one has finally Time to experiment extensively in the kitchen. Music, a glass of wine ... what the cuisine hobby cook want? And because the work is so beautiful meditative - something that in turn fits well with the contemplative time - there's homemade pasta filled with quail. chopped

quail Tortellini with beluga lentils

for 4

two quail

sauce

the Wachtelkarkassen

2 tablespoons finely

onion

1 tablespoon finely chopped carrots and celery

50ml red wine

400ml light chicken stock

A snapped 1 clove garlic

1 slice ginger

3 allspice

5 peppercorns

½ tsp coriander seeds

3 cinnamontree

1 bay leaf

ice-cold butter or butter to flour Mount

trigger, quail breasts and drumsticks. CJ. Chop the carcasses and fry with the vegetables in a little oil. With Pour the red wine and boil syrupy leave. Top with the chicken stock, put the spices and simmer for 1.5 hours can be easily. Pour through a sieve and reduce to half. Season to taste before serving with salt and thicken with the butter.

Tortellini

pasta dough

quail breasts

ca.150g cream

50g Geflügelleberpaté

½ shallot

1 tbsp dried porcini mushrooms, distinctive alternative: Winter Truffle

mushrooms about 20 minutes. Soak in hot water, covered, then strain through you. The soaking water can be given before the reduction to fund quail. F alls it should be fine, are among the final farce mixed fine truffle slices an alternative. Rehydrated mushrooms and finely dice the shallot and sauté in butter glaze. cool thoroughly.

The quail breast (without skin) and chop coarsely freeze lightly with the cream. The cream should be something more than the flesh. I'm here from about 130g of meat. Together with the editors Leberpaté and shallot mushroom mixture finely. Pass through a sieve, well with salt and pepper . Season

tinker with the very thinly rolled pasta dough tortellini.

Beluga lentils

100g Belungalinsen

1 shallot, finely diced

1 clove garlic

1 bay leaf

1 tablespoon butter

light vegetable or chicken stock

2 tablespoons good balsamic

glassy Sauté the shallot in the butter. The lenses briefly sauté, pour in the fund, so they are well covered in spices Insert min and covered on low heat about 25. cook until al dente. Possibly. something must be nachgegossen fund. Season with the vinegar, a dab of butter, salt and pepper.

serving : The roast quail legs around crispy brown. The tortellini about 4 minutes in boiling water to cook and serve with clubs, lentils and sauce

180 ° Tips for Preparing relaxed.: ;

The tortellini can be freeze well. But the uncooked tortellini on a floured Board freeze be put, so and then place in a freezer bag so that they can be taken individually. They are frozen into boiling water, and then need about 3 min. longer.

Even the basic fund can be frozen or cooked one day in advance.

taste And the lenses after a night on almost better, so you can prepare the evening before. They are heated with a shot back of the throat and butter is added only before serving.

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K (stew)

last fall, finally cold, rainy weather at last (OK, apart from a single exception day in Munich) is finite soup time! And I'm not the essence or the fine cream soup, the extra one served as part of a multi-course menus, because one of them alone in life can not be filled. Neeeee, I speak of what makes tangible, that warms from the inside, completely animated and happy, almost warm weather from the inside.
are at the moment the stars still favorable for it, because right now we jump on like cabbage, red cabbage, kale and Co., because you had to wait a seemingly endless spring and summer of agonizing, to this vegetable is to be had again. But that by mid-January of this carbon-heavy offer weary and longing for the gentle spring messengers waiting to save us from this musty, hearty mush, because we have not first think, because now is finally autumn.
A very typical stew vegetables, at least here in the north, the rutabaga, which we must share with the cows, horses and pigs, as it is namely human and animal feed at the same time. Find more but I can not get bad, I must not sit even with the four-legged friends at a table.
like now I like it in good taste, the slightly sweet, turnip carbonaceous and prepare them to like what I come back to the starting point, namely the soup.

The rutabaga is crying out because of their high starch content after that they pürriert and combines with other ingredients into a delicious whole. All condiments have their share in the flavor of the creamy, satisfying, but not cardboardy food. Diced vegetables and a few slices of sausage or meat cubes have to, because something must be biting again on the other variant I come then in thirty to forty years on it back: o)

And now that is the recipe:

Creamy turnip soup can eat

a rutabaga, about 1 kg
150 g carrots, parsnips, parsley root
2 shallots
1.5 l meat stock
3 sprigs thyme
1 / 2 bay leaf
salt, cumin, pepper
lemon juice

Insert:
150g potatoes
150g carrots
vegetable from Brühwürfelpulver
4 cooking sausages
parsley

turnip peel, 1 / 3 aside for the deposit, dice remaining. Other vegetables for the soup also peel, dice and place in a pot. Pour in broth, add salt and herbs and bring to a boil. If everything nice soft, durchpürrieren good soup. While the soup simmers
, dice the vegetables evenly on the deposit, not cooking edge length about 5 mm, and in water with Gemüsebrühwurfelpulver too soft. Sausage into slices.
season soup with salt, pepper, ground cumin and lemon juice, add diced vegetables and sausage slices and let stand until ready to serve with.

Even though this is expressly not by a stew My understanding is, again including this soup tastes so good when they are warmed up again.

And if you would prefer for the light cream soup, the vegetables can reduce the share, add cream and add a little smoked char, really very nice. Or how about a fine turnip mousse ?

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Isarflimmern

Munich weather! Bright sunshine and blue sky, occasionally decorated with a Dekowölkchen. I sit on the bikes and drive along the Isar. You know what, just come with ...

We start in Solln and drive along the Isar into town. But we are not straight, in fine weather, there will be a small regular migration. Inline skaters, cyclists, sunbathers and walk the dog walker with large and small Zamperln share the cheerful Isarauen.

's go towards animal park, visible from afar, the red Thalkirchner bridge.

Here we switch to the other side, on the shore between alluvial Baumstäumen a drum combo plays. Worshipers, the traditional site of the Munich grill ignited the charcoal, as if there is no next summer would be. It smells like Bratwurst and neck steaks.

A few brave even trudge barefoot through the water. You are welcome, I'm waiting for daweil Radl.

Now we are approaching the city already. The bike, inline skaters and walkers density increases. Over there even the Wittelsbach bridge.

is unmistakable, the German Museum, with its tower, which is also barometer, thermometer, hygrometer and anemometer. Shortly afterwards, the Müller's Public Baths, built in 1901 and then the largest and most expensive swimming pool the world. In addition, the first public indoor pool in Munich. When pre-cycling it smells a little chlorine. Difficult to imagine that in this perfect weather too much going on.

left hand of St. Luke's Church, we are already approaching the Maximilianeum, seat of the Bavarian State Parliament, in an amazing location on the banks of the Isar in view of the bridge and road Maximilian.

Now we have to call the angel of peace a Servus, take a last look down the Isar and softly hum "is the Isarflimmern the middle of paradise ... .

return trip is the Prince Regent Street along for a short stop at the Eisbachsurfern we still have time.

And before it goes home to Neuhausen, we enjoy the last rays of sun on the steps of the Glyptotek.

Schee's it!

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Wurzelwerk

willingness to compromise it is, the Suse. And I can tell you that is a lot more as the world's best blog partner.

Interesting have been discussions and reviews 's to this post . A subject that has raised the Suse I will pick up again. And although these are the almost invisible meat ingredients in the proper vegetarian food, like a couple of diced bacon or a meat stock.
Fondkocherei is indeed a wonderful opportunity for me, firstly a great product to produce itself, but also an animal to fully recover and not just the fillets. But also for meat stocks, there's good alternatives. In addition to vegetable stock can also Gemüsebrühpulver easily by yourself. And this is just a good opportunity, but now is the time for root vegetables.

Some of you will know the powder already determined, the recipe of Alexander Herrmann has been discussed many times in the chef cooking up and down. The powder is great if you need a shot of liquor for a sauce or soup for rounding. A "clear vegetable soup only it is not as sparkling.

In my version I've changed the ingredients a bit, also are ground at the end yet dried porcini mushrooms. At the ratios must be not strictly because it has to be some experimentation. Here's how:

Gemüsebrühpulver Home-made - after Alexander Herrmann

lot for a glass jar with 400ml (two sheets)

400g onions 150g sea salt

300g carrots 100g leeks

250g celery

3 teaspoons tomato paste

40g parsley

2 tablespoons dried porcini mushrooms

the vegetables with the salt and tomato paste in a food processor to a fine paste paint and on 2 baking paper designed sheet streak. At 80 ° fan dry for about 8 hours (I do it overnight) in the oven. In the beginning, every now and then open the oven briefly to release the moisture.

The dried material plus the mushrooms in an electric coffee grinder grind very fine. The food processor or magic wand you manage to not quite so fine.

Start a jar with lid and ready. Keeps forever if it gets used up quickly anyway.

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Kompromissbereit

cooking and anything that even remotely to do with has great fun, the first, each believe it when he tells this blog or elsewhere has been with a certain time. prepared at the end of the effort then is a tasty dish to have is already great, especially when the real beneficiaries, cooked for the fact that both are the foundation and goal of the effort to enjoy the results at least as well as oneself
During the actual process of cooking is limited to the craft in the kitchen, encompasses the entire process of food preparation much more extensive work that already with the idea "What I cook tomorrow?" Starting over plan the logistics of purchasing and shopping even draw, and then ultimately to end up in cooking.

a long time I'm becoming increasingly concerned over what will actually end up in the shopping basket, from which country it is whether it is seasonal, the circumstances under which it "produced" and whether it was in total for me in many ways is acceptable, just to buy this product. I admit, I'm sure not every single piece of butter or packet of sugar, I discuss with certainty many compromises without which there for me considering my personal circumstances (time, offer opportunities, infrastructure), simply is not possible, Mr. and Suse me to feed satisfactorily.
The recently when kitchen dance discussion about the general meat-eating, and some is interesting but also very alarming reports in the ARD during a week of eating life have me despite my, I think, very conscious choice of meat suppliers can once more think hard about the very adverse circumstances, that the world trying to meet the demand for meat, especially for Europeans. Here the main problem lies in our eating habits, from which this very high demand resulting from carnal food. If I do something about sausage eating contest or XXL-Schnitzel read or see I will be really bad.
I'll say the same, I will not soon become a vegetarian because I fried chicken really Boulette, of beef broth (to name but sometimes a lot) all eat a lot to you, but I just feel obligated to my personal meat needs to turn. My first step in this direction is the introduction of a consistent meatless meals per week in the house Suse. This may seem to some of you may be weak, only a single meal, but that means also that not a drop lands meat stock in the soup / gravy or bacon or ham Fitzelchen no part in the complete work.
I cook so already take occasional meatless, but not regularly and I think I'll just have to FORCE the beginning, deliberately to resort to pure plant extracts to it at some point in flesh and blood (as appropriate: o)) is passed.

As an introduction, there was like a small, seasonal three-course, following up as sat:

beetroot carpaccio, mushroom tartare and Croutonstreifen

cooked

in the oven in foil, the beetroot is very aromatic, cut into very thin slices, it is almost the classical optical
Carpaccio of beef to be confused.

vegetable pie with hazelnut-Parmesan crust and onion Pimentschaum

pumpkin, potatoes and give a aromatic filling of slightly creamy consistency.
Ras el Hanout brings a pleasant flavor that is not covered. The parmesan-hazelnut crust
offers both in terms of texture and flavor to a harmonious complement.

quince-apple tart with salt butter caramel

tart quince and apple slices, fruit apricot jam, soft Murbteig and with a
touch salt flavored vanilla and caramel complement each other perfectly.

A considerable part of the menu came from their own crops from the neighbor's yard. Overall, for me much more than just a compromise.

Structuring, improvement in the blog the respective recipes are posted individually and reach by clicking on the recipe title.

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180 º Goes Bad Honnef

As perhaps some of our esteemed readers know, have Suse and Toni found in the largest German cooking forum Chefkoch.de. In the discussion of a Speckeis we have a preference for menus - what is more, the enthusiasm for the meticulous planning of such a discovery and the geometric side of the cooking to us both somewhat fascinated - keyword sum of angles in a triangle, o). What has finally found its way into our blog name.

Together we have spent so many hours in the kitchen with preparations menu, without presenting the results then in Menu Forum . And so it was the one Paul aka officials served , in his capacity organizer of the legendary CK Koch meeting in Bad Honnef hear about us.

reached in March this year, we were a message from Paul if we could imagine as to plan for the fall event a menu. After extensive discussion, as we discuss almost everything thoroughly: o) - we have agreed with pleasure.

said from now to try it plan to discard, to reschedule. In the academic field office near Stuttgart test series to determine the gelation of agar and foaming ability of ginger have been started. At the end of the whole was a proven 5-course menu, countless pages of recipes, an impressive shopping list and how should it be otherwise, a detailed flow chart in an Excel wallpaper that makes every project manager's heart beat faster.
Thus equipped, it was
then last Saturday with 30 highly motivated cooks by 10 clock going on time (strictly on the project plan). True to the motto: totally disciplined, with all seriousness in the matter, the stove is one of only performance, there will not laugh, g ell, Ralf! we have taken our program.

The project leader bush cook for a starter, schnpasnase for soup and fish, Gottfried Stutz for the main course as well as amuse and fibii for dessert have led with an iron rule their course. The officials responsible for the supply had served the logistics were in control and controlling out with sovereign hand of UschiG . The responsible task of monitoring the project progress we have of course taken over itself. No date delay, no deviation from the recipe we would not escaped. For quality control of pasta production specifically Alberto had arrived. Alcohol was absolutely taboo, of course - closely monitored and sustainable beverage attendant Peter. The fact that the night before without any visit to the bar early to bed, I must mention are not extra. A sample of the liquor from the production of sensational schnpasnase (by the way available Schnapslädle Kohler ), we have renounced disciplined. And so we could possible Breakdowns caused by falling Desserts, silliness as Hulahuppreifenaufführungen and injuries caused by slicers avoid consistently.

this purpose have been raised venison, Fond cooked duck breast, smoked, made jellies and mousse and, of course, snipping, snipping, snipping. The work focuses silent atmosphere was broken only by an occasional "Oui Chef". In the end we were rewarded with a deserved five-course menu. Yes, that was! Or something like that ...

interested Oh the menu you too? Oh well ...

potato cake with sour cream, cucumbers and trout caviar

duck + Apple: smoked duck breast with apple-horseradish ice cream, aspic of duck leg with celeriac mousse, duck liver terrine with Bratapfelgelee

carrot and pumpkin soup with ginger foam and shrimp Wantan

under foil gently cooked char, beets and chard ravioli , Lemon meringue

venison in Breznknödelmantel with red wine shallots and chanterelles

fig tart, blackberry and blackcurrant jelly, Rotweineis, cognac mousse, hazelnut

The recipes are linked to the title above the image.

And now again in earnest to all those involved: it was world class! We are equally thrilled with how great everything went, how much we laughed, and what nice people we met and met again. A big thank you at this point, again to all concerned. And we look forward to seeing you again!