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Solar radiation to the final

It was originally announced for tomorrow sunshine. That's why I had scheduled the first long run in preparation for the Bonn Half Marathon in April. Then it was quite shady, there did not help all waiting.

So I ran off without the sun and had won all the time a very good training experience. Finally, finally came out the sun. The few rays of the sun have probably contributed to the fact that I first really long run of the year have been completed with over seven minutes to improvement: 20.39 km in 1:56:39 - now I'm flat.

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So lamb

The bloggers guessing majority low temperature in this noble meat. Lea Linster recipe since 2004 has probably set a bit of dust. With 220 ° C today is no longer ran on something. After reading across the blogs I decide to read the numbers generously rounded up and start right away. The plan is to grill the meat and then put with 80 ° C. oven until it reaches an internal temperature of 60 °.

But cooking will begin on Friday at the weekly market. The game and poultry dealer has underpinned by a leg of lamb angesäbelte of slightly more than 600 g because they smooth me for ten euros leaves. I am delighted with the Bargain as about the good meat. The lamb comes from the Voreifel and is characterized by distinct flavor, quite different from the widely used New Zealand lamb that is to my mind almost tasteless.

After the meat is fully salted and roasted, it must be schonmal used to the warm oven. Meanwhile, I clean the pan and fry it on onions, carrots and garlic with salt, rosemary, chili and oregano. Then a rest veal stock, a can of tomatoes and a little red wine into the pan and allowed to cook together a short time.

I then put the meat back into the pan, put a thermometer in the thickest part, not directly to the bone. And now the entire pan can be back in the oven.

Actually now enough time to prepare the side dishes. But I prefer to care for my pessimism: That will never something. How long should it take, then, until the temperature rises to 60 ° C? know after two or three hours, as accurate I do not really , the thermometer climbs to 60 ° C. Fortunately, I have been prepared but a little cream savoy cabbage.

I lift the meat from the pan and put it back in the heat. At 80 ° can not really happen so much. The rest of the stuff from the pan, I report the a sieve and let it cook properly until a thick sauce. I this season with cumin and season with salt. Finally, tune everything with cold butter.

Sometime between sauce and photo then you have to find time for the potato pie. It consists of coarsely grated raw potatoes, salted lightly and fried crisp in peanut oil over medium heat.

When people sit at the table who are not so rosy flesh like, then you can be joined by the cut meat pieces easily in the sauce. The meat is still very tender and juicy. I have no regrets, I would again so . Make


game and poultry Blatzheim

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sun feed

here If the sun comes out even accidentally, then she deserves a little support. The unusually bright winter weather crying out for color and freshness.

Combine with this Winter salad with prawns . On top are a few king prawns with garlic and parsley cooked in olive oil and butter.

includes a comfortable bed for the following ingredients: ripe

• radicchio
• Chiccorée
• Mango
• Hass Avocado
Red radish sprouts
• cress
• lens shoots
• sunflower sprouts
• vinaigrette

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mood canon dessert

childhood memories again. When I was little, there was occasionally a dessert at my grandmother, which she called Weinsupp . It tasted of Mosel wine and was tied with tapioca. As a child I liked not only the taste, but also the singular consistency of slimy balls.

noon today, I tried to recreate the wine soup from memory. But if they did it to me, I can not say. Pfalz Riesling tastes containing quite different from Mosel Riesling. And I'm not sure if this dessert at that time really was a high percentage Stimmungskanone Sun The way I have my grandma in memory, they would surely not have minded. She had grown up on a vineyard, and used a rather uninhibited relationship with alcohol. But after a tiny spoon I had lunch today to give up already. The dished portion for the photo I have placed into the fridge, because I need this afternoon a reasonably clear head.

wine soup with Schneeklösschen
2 servings

400 ml Riesling
50 ml sago
3-4 El.
sugar 1 tbsp. Lemon juice

sugar Riesling dissolve and bring the liquid to a boil. Sago can stir in the wine, let it boil briefly and then soak in the hot plate turned off or on low heat with the lid on at least 20 minutes. Stirring occasionally. The dessert is ready when the Sagokügelchen do not remember, but almost clear.

For snowballs 1 egg white with 1 tbsp. Vanilla sugar until stiff. This sugar can only trickling in, if the egg white is almost stiff. With two teaspoons small cam shape and place in boiling water. Pull the pan from the oven and remove the dumplings with the lid on a couple of minutes. The

leftover egg yolks with about 100 ml of cream and 1 tablespoon. Sugar and 1 teaspoon vanilla extract over low heat in a smooth custard stir. let

Everything cool and serve together, eat and then not drive! - cheers!

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Against All Creativity is an herb grown

That I'm not very creative, is already clear. I think, for example, every day the same thoughts. What to eat? What could I blog? What is still in the fridge? - Yesterday there were two carrots in the vegetable drawer, there should not remain forever. Small cut in cubes, I saw the two as carrots sunny highlights in my sauerkraut. - Pretty to look at and totally creative, right?

what you think! The clever Swiss was back faster! Lamiacucina posting at dawn, which ends at noon on the plate. The amateur chef from Basel quasi shoots faster than his shadow, while I cook my lunch at midday and afternoon blogging. Thus, the will never, with the creativity.

cabbage with carrots 1 large onion sauté
in neutral oil.
2 carrots cut into cubes and add.
chop 3 cloves garlic, 1 tsp cumin , Mortars pounded a few peppercorns in a mortar and mitsch jokes all very short.
About 600 g of raw sauerkraut to the pan and sweat over high heat also briefly.
With a strong white wine (I had a Riesling from the Pfalz wine from Henninger ) fill and vegetable broth. A tablespoon of juniper berries in a mortar and herb toast given.

If meat should be cooked with the herb, then you can place it on the herb and let the covered pot over low heat cooking. The herb is, in my opinion, after a few minutes to complete. But I know that most people like it better when the herb properly is cooked soft. It takes, according to taste, 30 to 60 minutes. For me it was

carrots to cabbage smoked pork, bacon and mashed potatoes.

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The deer from the pan before cleaning

Ah, sure I was happy! Since I had created a larger pool of veal stock, I thought the whole time this meal: deer steak with dark brown gravy, hash browns and vegetables . To put it straight to the point, yes, it was exactly as it should be. A great pleasure!

The best way to get fresh, local game meat, offers himself for me on Fridays, on the Weekly market. Because this is also the deadline for so many other goodies, however, the deer now had to wait a while. This one came from the way Blankenheim in the Eifel.

In the raw state, the meat dark red and has no visible fat. At the sight of me caused lingering doubts whether it would be possible for me to roast this tender meat perfectly. And also because I need the answer straight away: has succeeded absolutely perfect and I am still very excited!

The steaks I have seared in a cast iron pan on a thin film of olive oil and some salt. Then were the meat at 80 ° C in the oven while I prepared the sauce: Finely chopped onions, fry in the pan, add veal stock and red wine and reduce. In between, season with salt, rounded at the end of beet and cabbage Assemble with butter.

g For my two steaks of about 125 I did not know exactly how long they would need. When the sauce was ready, I let the meat a little drag in the water until it felt right at your fingertips. The result I found great because the pieces inside were more red than pink (a little darker than it appears in the photo), while still nice and tender.

addition, there were mixed vegetables with broccoli, Leek and carrots. And of course, hash browns! Finally, yesterday I passed the test Switzerland, links the Zorra with FB had. Since one must dare to such national shrines even before, even if they belong to the neighbors. This shall consist of at gekochen Rösti potatoes ground into chips and fried in peanut oil in a nonstick pan.

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Yeah, lazy and only after all sorry ... we have you! was actually last night the kitchen floor due. But instead of cleaning everything nice and clean, I had fun chatting on the phone and went to sleep after that.

is now proven to be what it was good. The Dutch fish brought fresh sea bass that looks unbeatable delicious. But these fellows must unfortunately be cleaned yet, and that means with my superior technology, that behind the whole kitchen is papered with scales. From this perspective, so it would have been pointless to swing before the mop.

Before I start the fish, I clean until carrots and leeks. I cut the carrots into sticks and onion into thin strips. I then filleting the fish, seasoning the fillets with salt and turn it into flour.

foaming in a pan with butter, olive oil and I fry the fish skin side down. Once the fillet at the edges begin to cook, I use it in a pan and take it out then bring it up for serving to keep warm.

The vegetables are then freed in the pan and fry will be really hot. Pour a little vegetable stock and Pastis, carry among them a little butter and passed as a bed of vegetables on a plate. The sea bass on beds and serve with potato wedges from the oven.

addition there was a kind of fried cheese with parsley oil. The recipe follows, as soon as I devised it. So far Taste the stuff yet not as I imagine.

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belly warmer for vegetarians view

This hearty soup, I could easily sell it as a vegetarian. No one would detect even the tiniest Fitzelchen meat in it. Only one hundred percent meat-free vegetables are swimming in a pot, such as wide-leek, broccoli, carrots and potatoes. In addition there are a few unripe grains, for good flavor, and a pair of white beans and a sip of cream to make the soup makes enough.

So much for all Vegetarian altogether if there would be not only the broth. With home Chicken stock begins on the Suppenkocherei fact. Only a few onions and garlic fry cumin with a mortar, and then pour in a good soup. This is the basis. It bathes everything in vegetables like blazes a cold winter day. course this is just as well with a spicy vegetable broth.

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cravings

Pure greed drove me out of the house shortly before noon. The whole weekend I spent with too much candy. Since by Sunday afternoon, the cravings were pretty much on something hearty. The most enticing prospect seemed a cauldron full of stew, but unfortunately I had not bought it.

remained In the end, no time for stews. Therefore, once again a quick shot, quick-bought and cooked quickly. Rump steak, cooked backwards, with bell peppers and mashed potatoes. For the bed were red and green peppers with onions and garlic in olive oil-fried and mixed with sliced tomatoes. Relocating to the Season with salt, pepper and cumin in a serving of mashed potatoes all loose. This made a delicious gravy Sößchen, veal stock, red wine and a tiny ( always in with the stuff! ) dollop of butter.

Then you can then take something sweet.

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Sunday Brunch Waffles Pasta

Did they first waffles in the freezer, then you can be lucky. Because they do not need to carry on as easy to get up in the morning, and with a few simple steps, breakfast is ready. Pour fine Darjeeling, waffles in the toaster, little powdered sugar on it, maybe some fruit to it. - Et voila! If now the sun to appear, then it's like on a Sunday. - Is' clear, finally, the sun always appears on Sundays, right?

The small balls are the way to pickled plum that my parents gave me some point brought from France. To my great surprise, I discovered upon opening of the glass, that they do not swim in liquid, but have to jelly. The fruits smell wonderful, but somewhat weaken the taste.

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# 37 and like every good intentions



Year's resolutions? - Yes, I already had. But that was long ago. Has actually never worked. At least not if I had I made explicit. Even with smoking, I stopped at some point in between, without any special occasion. That was long ago and I can not even remember how long really.

As last year came to an end, I've been thinking. It had not started with good intentions. Nevertheless, had met in the course of my greatest heart's desire. This wish was not an issue, not a project, not a project that I envisaged, planned and dreamed would have. It was quite simply a wish which was present in my heart, just without my help. That he would meet, I thought not very likely. Unreasonable and it was also silly. Today I think I would have liked something bigger and better something more sensible, like a sack full of money, a Kitchen Aid or a new bike.

Kluge wishes were for the financial statement that is certainly better if it came true. The only question is whether the reason of such projects as successful, as with true heart desires.

While I could imagine for all areas of my life, many good intentions that I will not fix anyway, it behaves very differently when it comes to food. I eat every day, which I liked. Anyone who knows me knows that I eat everything with great passion. - What should I to change it? could

Mostly I think I cook something nice and careful, so I better things could show in my blog. I want my lyrics are not always in passing strike in the keyboard. The fact that I could build all that stuff once for the photo properly and ensure reasonable light.

But let's face it, this will not happen wahscheinlich. There are still Pastasciutta, topped with a prawn and sometimes, like today at noon. You see here what I did every day on the table, nothing more, nothing less. I'm looking forward very much if your still here to stay!

Capellini in curry cream sauce with leeks, tomatoes and prawns
cook the pasta in salted water.
During the cooking time, brush the vegetables for the sauce and chop the onions, leeks, garlic, tomatoes.
giant shrimp (thawed in this case, with shell and without casing) in hot olive oil and remove from the pan. Onions with some butter to the pan and cook until soft. Season with salt and dust with Madras curry. Add garlic and leeks, sweat and just pour a little cream and vegetable broth to the pan. Short simmer until the leek is tender. Shrimp and tomato to the sauce and heat can be. Season with salt and lemon pepper. Drain pasta and mix with
the Sausse.

Almost forgot: The Blog Event "good intentions" will take place at Zorras pot and Beautiful by Juliane von day! care. Thank you for that!

Here is the summary the blog event with all participants.

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Friday

If I go not away times, the weekly market takes place anyway:
market day in Frechen (Kölner Stadt-Anzeiger) . Is beautiful nonetheless.

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rib from the soup pot

unripe always sounds stupid, because the Name is somehow unsexy. Who has seen the eighties and nineties, in Germany, can not make use of certain thoughts freely. Food grains, whole grain fun freed missionaries, instead Grünkernbratling meatball. Unfair it is that unripe tastes really good. The harvested unripe Spelt makes you full and provides even dyed Grünzeugächter satisfied. However due to his image stays green heart of the rib panties under cereals.

unripe vegetable stew (about 2 l)
1 onion and sauté 1 large carrot in olive oil.
250 g unripe (green or crushed seeds), a chopped clove of garlic and a little chili mitsch short jokes and pour 1.5 to 2 liters vegetable stock .
the soup about 30 minutes (for shot slightly shorter) can cook on low setting.

1 leek cut into small pieces .
Once the green core is cooked soft, not puree the soup with a hand blender very fine. The chopped leek and 100 ml cream Add and cook the soup for another 10 minutes. Season with
Meeralz, lemon pepper and nutmeg.

may thicken after the Purée the soup too strongly. In this case, just take a little more vegetable stock or cream.

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So many beautiful food blogs

not bad at the start. equal to the beginning of the year, give the new Blogger Koch philistines me an award. And what a! The idea is great namely. Even small, unknown blog like mine to get some more attention. I guess then, that Sabine and Stefan are not real philistines , but actually very nice and sympathetic bloggers. Thank you for this award and the associated glory!

As there are still a lot of other Food Blogs is that I read every day because they are fun and inspire me every time I give the award you.

Namely to:

peppers meets cardamom

Cooking for sluts

to bath

taste

Kitchen Roach

I wish I could assign the award to many other blogs, but can not. The rules of the game that is this:

"You have been awarded the Award and would like to pass it to?
Create a post by you post the Love Blog image and the instructions reinkopierst (= the text you are reading). You should also link to the blog of the person who gave you the award and let them know via comment in her blog that you accept the Award and its Award can be the link of your posts there.
Then you are thinking about you 3-5 favorite blogs that you also link in your post and comment by the owners of each function will inform that they have been tagged and here also the link angibst of the post, in which the declaration is.
love Blogger community: The aim of this action is less well known, good blog to bring to light. Therefore I would ask you not to blog items that have already been 3,000 readers daily, but talented beginners and people who blog but has been a while, but still not known. "

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Winter Aerials to" be posted PEER, "a blog by Getty Images on the new, selected photo-productions:

"
Snowscapes
Happy New Year!  After all that snow across Europe and the east coast of the US we thought it was only appropriate to share these stunning and ethereal snow covered landscapes shot over Bavaria. "

http://www.peer-gettyimages.com/2011/01/snowscapes.html

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Holiday conclusion

The spotless kitchen is in a warm Grisons restaurant, bare stainless steel inserts in wood-paneled comfort. Cheerful guests waiting with much anticipation and eat small loaves of clay pots with fresh whipped herb butter. The friendly waitress brings a few slices of stuffed veal breast, which pass almost as a complete meal. The finely chopped But meat tastes so irresistibly fresh, even better, that all reason goes overboard. To amuse gueule it rose, with elderflower syrup and water, fresh from the fountain in front of the door.

Many a cook dreams of being host to his guests in such a scenario. The open kitchen as it only ever goes, close contact, warm hospitality, just cook what a taste myself. Thus made to food for people who like to eat. - Although I can understand the attraction of such good dreams, I dream of today, something else: Beat clean man at the stove and cook what he is cooking now. I do not care what it is, it will taste already.

The Ustria Casa Da Luzi convinced me from the first moment. When I walk through the friendly host the cuisine can see, I instinctively understand that here waiting for only good. The menu with the master before oral argument and I believe him every word. Here a cook who is in love with the thing.

the wine we choose ourselves. In the rock cellar wines that are opened by the guests.

For me there with duck liver salad.

Patty with veal. - No, not even for me!

lamb entrecote from Val Lumnezia. The deer meat hunting on their own, unfortunately fell victim to my greed. for photo's too late.

supplements for those in the middle of the table. Carrots and roasted Pizokels.

The best risotto I've ever eaten. - Real!

dessert was not essential but delicious: homemade vanilla ice cream with aniseed.

When we sit back satisfied after dinner, it smells again so tempting from the kitchen area, that the saturation state flies short. - Damn it, since those will probably someone that we come back again!

Ustria Casa Da Beat Luzi
Reinmann

CH-7115 Surcasti
www.casa-da-luzi.ch