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day!

Do not disturb yourself from me, I just look at me here. Am new to the 180 ° NL South. One wants to see times for which there was so much abrackert all day.
Yeah, but. Very nice. But if you were job far better themselves I really sleep, then it would have here but a completely different level! A real highlight, so to speak ... Oh. Let this


I do in the way light. Light management, so to speak. Currently the only way for pleasant kitchen's ambience. But if you ask me, this is only a matter of time before I graduate to dinner Photo grip. I come from that is a very exquisite Laden.

Actually that's an outrage. The guy there, the new Mitblogger. Swing great speeches can not even deal with the editor, but is announced with great Traraa and gets even applause from the audience. And I, who makes the hard work in the background and talk just everything is so easy going, has me in through the back door sneak. So much for appreciation! I wish there could be things ...

calls the boss! I have to slowly again.

Menno! Now I have collected NEN order. Where I'm already here, says the boss.

So I say thank you so much to all who have given the beloved 180 ° Blog Award and awarded almost. The Andreas von Kochsamkeit , of Fritz von Fritz , the Linda cooks with her bistro , Women Kampi, the Guadeloupe easy Andrea and kitchen roach . Hopefully I forgot no one else I need to ask again for days in the corner and be ashamed.

And what did I really?

Oh, now the boss look bad. I want to say that there is an equal roast beef with Röstzwiebelsud, a frothy hollandaise and potatoes and then make me completely fix from the field.

Well then! Have a nice day!

roast beef with Röstzwiebelsud and Hollandaise

1kg roast beef

2 teaspoon mustard

Preheat oven to 180 ° O / U heat. Roast beef with salt and pepper in butter briefly sauté. Then coat it with the mustard and minutes per inch of meat thickness 10th in the oven. then wrapped in aluminum foil 5 min. let them rest.

Röstzwiebelsud (by Harald trunk)

150g onions, sliced into thin strips

1 small potato, thinly sliced

30 g celery, finely diced 1 pinch finely diced

Garlic

½ tsp medium hot mustard

4 cl Cognac

500ml chicken stock

¼ tsp cumin

1 sprig thyme

cold butter for mounting

onions, potatoes and celery in oil over medium heat, fry slowly until golden brown. Add the garlic and mustard and pour in the cognac. Pour in the stock and insert the spices. 20 min. simmer can happen, and something boil. bind before serving butter with flour.

Hollandaise as here, only without the lemon juice, it must be pressed two cloves of garlic in the sauce short pull.

roast beef cut into thin slices and pour with the two sauces. It fits wonderfully a potato gratin.