March 2010

Thursday, March 25, 2010

Oral Cyst Removal General Anaesthetic

nuts orange rolls.

orange nut rolls

Ingredients: 2 large

oranges 250 g ground almonds 250 g ground hazelnuts

8 tablespoons honey 1 teaspoon ground cinnamon

4 tablespoons orange blossom water 2 sheets
round Yufka dough (250 g) 120 g butter

powdered sugar for dusting

first 1 orange peel, cut into segments and cut them into small pieces and collect the juice. The rest Orange Squeeze. The juice with nuts, almonds, honey, cinnamon and orange flower water, add orange pieces fold in gently.

second The Teigbögen quarters, thirds like a pie each. Melt the butter in a pan, then brush the dough with it (leave anything). Preheat oven to 200 °. Line a baking sheet with parchment paper. The orange-nut mass in 24 portions. 1 each portion on the wide end of a Teigdreieck distribute, roll dough about the pages turn over and roll up toward the top finished.

third The rolls with the remaining butter, spread on the panel. In the oven (center, fan 180 °) in 20-25 minutes until golden brown Bake, turning once. The orange-nut rolls to cool and dust with icing sugar.

Bon appetit!

Source: www.kuechengoetter.de

Sunday, March 21, 2010

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FFF .... Free

.. form follows function! A design principle of the famous architect Louis Sullivan. Today I visited the new Museum Folkwang in Essen, I can not say I was more excited: the new museum building opened yesterday or the fantastic exhibition is "The most beautiful museum in the world!

The new museum boasts its openness, transparency and brightness. Everywhere result surprising insights and views, large expanses of glass offer views on patios, let flow the inner and outer space together.

the exhibition only a few names: Marc Chagall, Oskar Kokoschka, Van Gogh, Henri Matisse, Auguste Rodin, and .... simply overwhelming!

Friday, March 19, 2010

Superbowel Housewarming

zucchini nut muffins.

Ingredients for 12 pieces:
200 g ground hazelnuts 50 g
flour 3 teaspoons baking powder

g 100 g dark chocolate 180
zucchini

2 eggs 100g caster sugar 2 tsp lemon juice

100 g yoghurt 75 ml oil

-12 paper baking cups

first Paper baking cups into the wells of the muffin tin set. Preheat the oven to 180 ° C (fan 160 ° C) preheat.

second Hazel nuts with flour and baking powder. The chocolate into small pieces. Clean the zucchini, peel and finely grate.

third Eggs with sugar, lemon juice, yogurt and oil whip. The flour mixture, stirring rapidly. Chocolate pieces and fold in zucchini.

4th Pour batter into the muffin cups. In the oven (middle) 15-20 minutes baking. In the rest plate for 10 minutes, remove and cool on a wire rack.

Dekotipp: The fat muffins with lemon icing coat (200 g icing sugar with 2-3 tablespoons of liquid to a glaze mix. can dive into it and drain the muffins).

Bon appetit!

Source: g
150: "1 batter-50 Muffins" (GU)

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plum muffins Amarettini

Ingredients for 12 pieces g Amarettini (Italian almond biscuits)
150 g flour 3 teaspoons baking powder

2 eggs 200 g sugar 100 g yoghurt

75 ml oil

-12 paper baking cups

first Preheat the oven to 180 ° C (fan 160 ° C) preheat. Paper baking cups into the wells of the muffin tin set.

second Plum Wash and chop into small pieces. Amarettini crush finely in a freezer bag, place 50 g coarse crumbs to sprinkle on one side. Amarettini 100 g of flour and baking powder, stir in prunes.

third Beat the eggs with yogurt, sugar and oil. The flour mixture, stirring rapidly.

4th Pour batter into the wells, sprinkle with the Amarettini aside. In the oven (middle) Bake 20-25 minutes. The sheet can rest 5 minutes, remove and let cool.

Bon appetit!

Source: "1 batter-50 Muffins" (GU)

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...

Spring has come! :)

Wednesday, March 17, 2010

How Often Can One Take Lorazepan

plum rosette cake.

Ingredients:
For the topping: 750 g plums

50 g black currant jelly

for the quark-oil dough: 300 g wheat flour

1 pack Dr. Oetker Backin
75 g sugar 1 pack
Dr. Oetker vanilla sugar 150 g fat quark

1 pinch salt 6 tablespoons milk

6 tablespoons cooking oil

For sprinkling and brushing:
50 g peeled, ground almonds
4 tablespoons plum juice from the cooked plums

first For the filling, wash plums, cut in half dry, and stone. Plum halves, about 1 cm thick slices and cut in half again crosswise.

second Jelly in a small saucepan, stirring . Heat Add the plum pieces and cook stirring over medium heat for about 2 minutes. Plum mixture to cool. Then drain the plums in a strainer and collect the juice.

third Preheat the oven. For the dough, mix flour with baking powder in a mixing bowl. Sugar, vanilla sugar, cottage cheese, salt, milk and cooking oil to add.

4th Hand mixer with dough hook with the ingredients briefly to lowest, then process at the highest level to a smooth dough (not too long, dough sticks else). Then roll the dough on the floured surface into a square (about 40x40 cm) and sprinkle with almonds. The drained Plum mass distribute it. Carefully roll up the dough and the role achneiden into 12 pieces.

5th The dough pieces with the cut up from the outside in a spring form (∅ 26 cm, bottom greased) set. The shape on the grill in a preheated oven slide.
top / bottom heat: about 180 ° C
hot air: about 160 ° C
Cooking time: about 60 minutes.

6th For spreading plum juice in a small saucepan, bring to a boil.

7th Place the mold on a wire rack. Spread the hot cake immediately with plum juice. Then the cake from the mold and remove to cool on a baking sheet coated with cake rack.

Bon appetit!

Source: "Dr. Oetker 1000 The best baking recipes."

Tuesday, March 16, 2010

Convert Recliner To Swivel Base

Torta del nonno (grandfather-cake ")

Ingredients: (results 8-12 pieces)
2 yolk verquilt, for brushing
4-6 tablespoons pine nuts
powdered sugar, for dusting

SHORT PASTRY
175 g butter, room warm
100 g of fine sugar
2 egg yolks
zest 1 untreated orange
1 teaspoon vanilla extract
1 pinch salt
250 g flour

CHOCOLATE CREAM FILLING
600 ml milk 50 g dark chocolate
(60-70% cocoa), finely grated
2 egg yolks
75 g raw sugar
1 tablespoon flour or cornstarch
3 tablespoons cocoa powder
1 / 2 teaspoon vanilla extract

a tart mold with a removable bottom (22 cm diameter)
legumes for blind baking

first For the dough, stir butter and sugar with the whisk of the hand mixer until fluffy. Egg yolks, orange peel, vanilla extract and stir in salt. Over the flour and incorporate seven. Put the dough on a lightly floured surface and knead give. Divide the dough - some a little larger than the other - both form into balls, wrap in plastic wrap and place at least 30 minutes in the refrigerator.

second The larger ball on floured surface roll out as thin as possible and line the dish with it. Multiple pierced with a fork and cool for 15 minutes. Preheat the oven to 190 ° C preheat.

third demonstrated the dough into the mold with aluminum foil, spread out pulses and blind bake for 15 minutes, then remove the foil with the legumes and brown the ground at 180 ° C for 10 minutes. Remove from the oven (no oven) off and let cool slightly.

4th Heat For the chocolate cream filling, the milk with the chocolate. When the milk begins to boil fast, remove from heat. The egg yolks and sugar in a bowl until fluffy, then stir in flour and cocoa. Stir in the hot chocolate milk, the whole thing back into the pot and place it back on the stove. Stir while heating until the mixture thickens, let it cook for about 2 minutes while stirring, then add the vanilla extract. The composition on the baked pastry base spread.

5th Roll out the remaining dough into a circle that is slightly larger than the diameter of the mold. Place on the torta and the colliding Teigränder firmly press. Supernatants cut dough. The surface of the brush with beaten egg yolk Torta, pierce with a fork a few holes and sprinkle with pine nuts. Bake about 1 hour, then completely let cool. With powdered sugar and serve.

Bon appetit!

Source: "Heavenly Recipes with chocolate" Maxine Clark

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puff muffins with tomato and fig salad.

Ingredients:
1 sheet puff pastry (275 g; fridge)
200 g sheep's cheese (feta )
1 tablespoon chopped TK-Dill
50 g crème fraîche
2 garlic cloves
pepper
2 eggs
6 small tomatoes
125 g rocket
3 fresh ripe figs
1 tablespoon oil
60 ml Crema di Balsamico
salt

12 paper baking cups of 7 cm Ø
muffin tin with 12 wells of 8 cm diameter

first Preheat the oven to 250 ° (220 ° fan) Preheat. Cut out the pastry twelve square at approx 10 cm length. The paper baking cups in the troughs of the muffin tin basket. The lining paper cups each with a Teigquadrat and survive the Teigränder leave.

second Crumble the goat cheese. The dill with the sheep cheese and the crème fraîche, mix, peel the garlic through a press. Season with pepper and mix with the eggs. The cheese mixture on the dough. 2 tomatoes, washed and cut into six slices. In each case, a tomato slices on the muffins. The protruding Teigränder turn slightly inward. The muffins in a hot oven (middle) 16-18 minutes, until the pastry is lightly browned.

third Meanwhile, the rocket read, wash and spin dry. Crude remove stems and tear the leaves small. The rest of the tomatoes and cut into columns, thereby removing the stems. Wash the figs and also cut into slices. Rocket with the oil mix and spread on four small dishes, figs and tomatoes on it. Drizzle with crema di balsamico, salt and pepper. The finished muffins out of the mold release and serve with the salad.

Bon appetit!

Source: www.kuechengoetter. de

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orange crème brûlée-.

Ingredients for 8 servings:
1 vanilla pod
a Bioorange
60 g icing sugar
250 ml milk
750 ml whipped cream
8 egg yolks
2 tablespoons orange liqueur
7 tsp brown sugar

first The day before, carve vanilla bean lengthwise, scrape out the marrow. Orange peel finely grate. Powdered sugar, milk, cream, vanilla seeds, vanilla bean and orange zest until boil while. 1 hour draw.

second Whisk egg yolks. Cream mixture through a fine strainer to pour the egg yolk. Well Whisk or blend well with the hand blender. Mass with orange liqueur to taste. Mass up to just below the edge in 8 refractory molds - cast (150 200 ml) and place in a juice cup.

third Preheat oven to 140 degrees vorheitzen. So much hot water pour into the pan juices to the muffin cups to 2 cm under the rim in hot water bath.

4th The creme brulee in the oven to the lowest level at 140 degrees 60 - 70 minutes can falter (convection 120 degrees, gas 1). Ramekins from the oven, allow to cool. Then the best cover and refrigerate overnight. Tip: Make the garden, because times are also dependent on her stove. Wiggle it easy to the cups. Is the mass the consistency of jelly she is hammered. For cooling, they moved to something else.

5th Directly before serving, sprinkle the cream with brown sugar and in turn golden brown au gratin with a blow lamp or a crème brûlée torch. 1 minutes to cool down to form a sugar crust. Then serve immediately. Is the Crème au gratin too long after the sugar crust is liquid again.

Bon appetit!

Source: www.essen-and-trinken.de

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spaghetti with lemon cream and shrimp.

Ingredients:
4 spring onions 1 teaspoon butter

500 g salt 200 g spaghetti
very fresh cream
⅛ l vegetable stock 2-3 tbsp lemon juice

pepper 200 g cooked peeled small shrimp a few basil leaves

first Wash green onions cut off, root dry tufts and green parts, all the rest into thin strips. be in the big pan melt the butter, sauté finely chopped spring onions.

second In large pot with 5 liters of water 2 tablespoons salt, bring to bubbling pure spaghetti and cook al dente in an open pan (after 7-8 minutes to make sure the times Bißprobe).

third Cream, vegetable broth and lemon juice to the pan, let simmer gently, stirring every now and then. The liquid evaporates gradually, and remains a delicious creamy sauce fine. (If it curdles, the cream was not fresh.)

4th Which will now be tried and seasoned with salt and pepper. Right at the end only the peeled small shrimp, mix, can only be short warm, not cook any better or they will be tough. Drain the spaghetti into the screen, just below the sauce, basil leaves and hot on it on the table.

Bon appetit!

Source: www.kuechengoetter.de

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banana salad with pomegranate.

Ingredients for 4 people:
1 1 / 2 pomegranate
50 ml red grape juice
1 tablespoon sugar 1 pinch of cloves
- or ground cinnamon 4 large bananas

1 tablespoon lemon juice 1 packet of vanilla sugar 50 g walnuts

first 1 pomegranate cut open and squeeze out the juice with the juicer. The pomegranate juice, grape juice and sugar in a saucepan, bring to a boil over high heat and cook slightly plump leave. This takes about 5 minutes. The syrup with cloves or cinnamon to taste and let cool.

second Meanwhile, the rest of the pomegranate in half pieces break and dissolve the cores from the Trennhäutchen. Peel the bananas and cut into slices. Mix with the lemon juice and vanilla sugar. Walnuts broken into small pieces and stir.

third Banana salad in bowl and spread about spooning the syrup. Sprinkle with pomegranate seeds.

Bon appetit!

Source: www.kuechengoetter.de

Due On For Period But Only Pinky Discharge

waiver fasting

After I got the info last week by questions that my hand-felted champagne truffles in DaWanda-Love Book 2010 are ready to buy I've already got. And yesterday, then another surprise: in the current Brigitte Young Miss my Trüffelchen under the heading "waiver-free fasting" will be presented. The spurs on .... new Filzereien!

Sunday, March 14, 2010

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shrimp salad with arugula and peppers.

Serves 4: 1 bunch arugula

1 red bell pepper 2 small tomatoes

2 tablespoons balsamic vinegar 2 tablespoons capers

salt freshly ground pepper 6 tablespoons olive oil

300 g prawns (ready to cook, peeled down to the tail)

first The rocket read, wash and spin dry, remove coarse stems. The rocket tear into bite-sized pieces.

second The peppers in half lengthwise, remove seeds and wash. The pepper halves cut crosswise into thin strips. Wash the tomatoes into eighths and, thereby removing the stems.

third For the vinaigrette, the vinegar in a small bowl with capers, salt and pepper, stir, suppress gradually 4 tablespoons olive oil. Rinse the shrimp and pat dry cold.

4th The rest of the olive oil in a frying pan and fry the shrimp in it all around. Remove from pan and let cool slightly.

5th The rocket with peppers, tomatoes and fried shrimp in a large bowl, gently mix. Transfer to plates and serve drizzled with the vinaigrette.

Bon appetit!

Source: "Seafood" Zabert Sandmann Publisher