Well, what do you think now? Teaching content first grade, third day, if not preschool or even kindergarten? This is the right day, you might think that no one would expect so soon. 14 months 180 degrees and not just the level stumbles awkwardly, no, it will literally run and jump into the Tiiiiiiiiiiiiefeeeeeeeeeeee
So honestly, that's not now you serious? Well? Well? Well, Can happen. The truth is that the question formulated in the title no means outlines the simple theory of colors, but once again the language differences north / south, as they rise up every now and again to the surface of the food blog world and the all-important question "Who is right?" raises. Not that I necessarily would have to be right, ne stalemate would be perfectly acceptable for me: o) That cabbage / cabbage white, although light green Strictly speaking, is recognized nationwide apparently. With his dark brother, however Goes Again. The 180 ° NL South insists firmly that this is blue herb, whereas for me only the name cabbage comes into question (which means our cock of the walk to I know now not so sure, but it will tell us safe).
If you are in any case the color squares above looks and sometimes gaaaaanz honest, then you will come to the conclusion that neither the left-staining (= RED) nor the mean (= BLUE) like cabbage, but the far right box similar to the most of the color of the vegetables. Habbich habbich right or right? Oh, I wanted to not necessarily ... Does this look like science
now to the only conclusion that we all have in common color blind? Not red-green, but rather red and blue? Or was discovered in the red-blue cabbage perhaps long before the name Violet? Or we are even in German Space just agree that Purple cabbage or purple cabbage listen to just crazy? Yes, I think, because of the rub, the Made in the coal ...
And after Scherlock has Suse by ingenuity, expertise and exceptional powers of deduction again solved a particularly difficult case, we can frankly go straight to the recipe:
red cabbage and ginger strudel
planned it was originally composed with a slice of smoked duck breast and a glazed chestnuts as a greeting from the kitchen for four people, from a sudden lack of participants, we have the whirlpool for two as a side dish plastered. And that was a good thing, because the combination of red cabbage and ginger with the sweetness of the dates so delicious that I had my part, really very reluctant to share with other people.
120 g red cabbage, really finely sliced
1 small clove garlic, finely chopped
two dates, in small cubes gescnitten
a hazelnut-sized piece fresh ginger
2 tsp sugar
Olive Oil
1 shot of old balsamic
salt, pepper
strudel or phyllo dough (three layers) Sauté garlic
melted butter, dates and ginger in hot oil, not to gently sprinkle, sugar, and then the short weiterbruzzeln Stir in cabbage. Deglaze with balsamic vinegar and a little water and then cook until al dente. There should be no more liquid may be present.
Brush dough with melted butter, spread the cooled mass at the lower end, and all roll up into a thin vortex. Once again, brush with butter and bake about 20 minutes at 200 ° C.
The combination of ginger, red cabbage and dates is remarkably fine. The ginger gives the typical flavor a little sharp and a natural sweetness of the dates.
gabs for any given a small, tender leg of duck, which was spiced up with the boiling of Arthur's daughter recently advertised, really brilliant glaze after Siebeck.
PS: And who would have thought that the plunging into the deep level is just on a bungee rope and back again without any problems, is where it belongs? : O)
0 comments:
Post a Comment