"Well, I'm not the kind to kiss and tell ..." Colt Sievers and his Unknown Stuntman inspires me drowsy from the concentration phase. The display of my cell phone is "Lord Suse calls. This fact caused a smile in my face and I sing a pleased "Naa-haa, after work?" in the shell, which over the years in three small points like a little hole High-tech mobile phone is stunted, and today her name so does not do no honor. Previously it was possible a telephone receiver from ordinary degree at least once between the cheek and ear clips, without having to immediately get an appointment with the orthopedic surgeon must.
Oh, Early ... I can still think with a touch of melancholy and concentrate again on the conversation, during which I predict, already, but due to the almost ritual character still from the beginning to the end of registering.
way, it is 17:12 clock on a Monday, Tuesday, Wednesday or Thursday and I'm sitting in my office and enjoy the nerve since been returned forty-five minute rest, which allows me to to get things done within 20 minutes, for which I need in the morning because of the distraction beaten 1.67 hours. Although I confess to the glory of saving my colleagues must show that the deflection can be quite welcome, or even initiates from me, when I'm back on a stupid task brood to which I can motivate myself not so.
"I am now set off" I hear the familiar voice at the other end. 'I do', I think, and say instead, "Fine, I'll do here just yet fast and make me finish something soon also from the field!" I know, "thought he intended, but says" What we eat today? "
Wummmmm even if it is the only logical I may sound contrary to what I have to take a pause in favor of thinking ... the only one a day.
"Ööööhäääääm" I stretch out the period and pondering just thinking quite hard about what lies dormant for so in the refrigerator for a quick meal preparation can be useful. Remains in place? I ask myself and go every square inch of the single-digit cold in the interior thoughts, without of course neither the butter compartment, yet leave out the vegetable drawer. Ouch, because I come from even a few wobbly carrots. 'Näää that will now not make that I have after much of the organic waste bin'.
mustard, cream cheese, farmer's salad ... neee, since no avail ... happy I step on a few fresh vacuum packed sausages ... Brrrrrr the cold. Crap! Only now I realize I'm already mentally penetrated down to the three-star freezer compartment. Mh, I get the not thawed. Resigned, I return to the talks and give up the hope of being able to hit another treat in the form of a remnant of the weekend in the pot.
And then ... inspiration, bright spot and the solution! "So what did you eat?" I translate the ceremony continued and, of course, already know the answer, "Oh ... a trifle!"
Zack, now I still come into play, finish the conversation, klier still a few quick notes, so I definitely like the thankless task can finish tomorrow morning, I threw in my jacket, hurry to the exit, to briefly go back because I left for my phone again and I then finally jump into the car to chug along at least 45 minutes home.
And on a completely normal weekly work we enjoy then about a quarter hour later, even delicious
Blumenkohlagnolotti with saffron
which I had originally made for a menu that had at which the guests to cancel in advance. Fortunately for us ... that day.
Blumenkohlagnolotti
parts for two hungry people
350 g pasta dough
350 g cauliflower into small florets
butter
200 ml vegetable or chicken stock
100 ml cream
salt, white pepper
cauliflower Sauté butter, he may still take a bit of color, then he gets a pleasant sweetness, deglaze with stock and cream and cook until soft. Cauliflower Puree first without liquid, then add liquid, until there is a smooth taste, not too soft mass. Roll out pasta dough
thin teaspoonful to half of the tracks the filling spread on it, one set about it with egg white coated web, press and cut out about 6.5 cm in size.
cook in boiling salted water 5-8 minutes.
saffron
The resulting from the following ingredients, sauce, despite its low fat content of a nice creamy consistency.
2 shallots, finely diced
1 clove garlic, finely diced
1-2 tablespoons butter
a few strands of saffron
50 ml Macvin du Jura, alternatively, a strong white wine with residual sugar
300 ml chicken or vegetable stock
1 shot cream
saffron threads in a little angewärmtem Wine soaked.
shallots and garlic in butter, deglaze with the Macvin reduce, Fond Pour and reducing by half. Saffron threads and add a dash of cream and finely puree. Strain through a sieve and season to taste with salt.
perfect is the full court, if you have a few al dente cooked and sprinkled with finely chopped leek green Blumenkolröschen in sweat and sauce over pasta.
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| So I've prepared it for the photo plate, an appetizer size. |
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| The portion for dinner was then already much less clear: o) |
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