tag:blogger.com,1999:blog-32919672467591351212024-03-06T03:54:32.972+01:00Cooking Around the WorldWe have to do with food every day. Everyone has to eat and, well, most of us like it. However, much of what is offered as food is no real food. So it is in your own hand - you can cook yourself and know what you eat. You can eat real food. On top of it - and that is quite intriguing - when you look around the world, there are so many ways to have your food! Well, have a go and cook yourself around the world!!!Chris Halfhttp://www.blogger.com/profile/14575278721135723556noreply@blogger.comBlogger368125tag:blogger.com,1999:blog-3291967246759135121.post-4195065521346650632020-12-10T09:24:00.003+01:002020-12-10T09:24:13.294+01:00It's a Beautiful Life - Anniversary - Beetroot Salad with Honey Mustard Dressing<p><span style="font-family: trebuchet;">Life is beautiful ... and so is my loving wife. I am so grateful I can be married to such a wonderful woman. Yesterday we had our wedding anniversary and it was a delicious day.</span></p><p><span style="font-family: trebuchet;">For some wedding anniversary may mean to get a gift for his wife like jewellery or something along that road. As for my wife she is very happy and content when I cook something lovely and delicious for her. Now you can judge for yourself what is easier, buying a piece of jewellery or passing quite some time in the kitchen cooking up something delicious.</span></p><p><span style="font-family: trebuchet;">Did I mention I was very grateful?</span></p><p><span style="font-family: trebuchet;">Well then, let's get into the food. First of all we started off with something healthy, a beetroot salad.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOlcWkSQVTf3thcZpb18QdshF8ACF-7rilbvtyhZPvA3j7XCYz8qLqKmjA0LkrNbxPz3eRY0OPl7TrkxhQGwD1WUKRrQrbp9TdPJpCubHaj0QoMWAexTjdWmr-6VlZyQ76IdZumLfYfjPZ/s640/anniversary+-+1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOlcWkSQVTf3thcZpb18QdshF8ACF-7rilbvtyhZPvA3j7XCYz8qLqKmjA0LkrNbxPz3eRY0OPl7TrkxhQGwD1WUKRrQrbp9TdPJpCubHaj0QoMWAexTjdWmr-6VlZyQ76IdZumLfYfjPZ/s16000/anniversary+-+1.jpeg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p><span style="font-family: trebuchet;"><b><u>Ingredients:</u></b></span></p><p><span style="font-family: trebuchet;">2 pre-cooked beetroots, finely sliced</span></p><p><span style="font-family: trebuchet;">60 g lamb's lettuce</span></p><p><span style="font-family: trebuchet;">140 g mango, cut in cubes</span></p><p><span style="font-family: trebuchet;">20 g pumpkin seeds</span></p><p><span style="font-family: trebuchet;">20 g shavings of parmesan</span></p><p><span style="font-family: trebuchet;">Red wine vinegar</span></p><p><span style="font-family: trebuchet;">Olive oil</span></p><p><span style="font-family: trebuchet;">1 tsp Mustard</span></p><p><span style="font-family: trebuchet;">1 tsp Honey</span></p><p><span style="font-family: trebuchet;">Salt, pepper</span></p><div class="separator" style="clear: both;"><p><span style="font-family: trebuchet;"><b><u>Method:</u></b></span></p><p><span style="font-family: trebuchet;">The ingredients serve for two plates. This makes sense completely. After all, it was for our anniversary that we were celebrating the two of us.</span></p><p><span style="font-family: trebuchet;">Arrange the slices of beetroot on a plate, well two plates. Build a circle if you fancy so.</span></p><p><span style="font-family: trebuchet;">Arrange the lamb's lettuce in the center of the plate.</span></p><p><span style="font-family: trebuchet;">After that toss on the pieces of mango and the pumpkin seeds.</span></p><p><span style="font-family: trebuchet;">Then shave over the parmesan, maybe with a potato peeler.</span></p><p><span style="font-family: trebuchet;">For the dressing mix one part of red wine vinegar with triple the amount of olive oil in a jam jar, for example, together with the mustard, honey and salt and pepper. Dress the salad with ... eh ... this dressing.</span></p><p><span style="font-family: trebuchet;">Enjoy! Side fact: The beetroot is supposed to be good when you want to build muscles. If not, it's good anyway.</span></p><p><span style="font-family: trebuchet;">Of course, there was more. For the main plate I cooked up a nice and gorgeously crispy pork belly. It was so awesome.</span></p></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyFTfQ-4rTTicOen1ZVkv9Bp5Y2SCGPQyYZQwHy1t7bWd1lGDg74pb0RALMLXxGz65bVg5Jw2eRH6BJbnmAIBhtseIqQDaSCnvko8pLEdXgwrv8hQbKbPDfWlYXhyphenhyphenvM-0JhZ3eF-m-h4X5/s640/anniversary+-+2.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyFTfQ-4rTTicOen1ZVkv9Bp5Y2SCGPQyYZQwHy1t7bWd1lGDg74pb0RALMLXxGz65bVg5Jw2eRH6BJbnmAIBhtseIqQDaSCnvko8pLEdXgwrv8hQbKbPDfWlYXhyphenhyphenvM-0JhZ3eF-m-h4X5/s16000/anniversary+-+2.jpeg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: trebuchet;">The crispy pork belly was plated up with some browned potatoes and mushrooms glazed with a good knob of butter. I say it was very delicious. Did I mention the pork belly was so crispy with an awesomely good crunch?! Well, just wanted to make sure of it.</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpbqp8oudvwv0LppaPlL-l7BW6o-dZ7OxqdiE0ousyZkRDqrlceDjtspyyg1BS1dn5SmLbdbJVUB_2cxykghc4BZEmLGno13497AwVL_dAkbA5VPY7P7npUftmQgK7BwBVaFrEJm4B-YaH/s640/anniversary+-+3.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpbqp8oudvwv0LppaPlL-l7BW6o-dZ7OxqdiE0ousyZkRDqrlceDjtspyyg1BS1dn5SmLbdbJVUB_2cxykghc4BZEmLGno13497AwVL_dAkbA5VPY7P7npUftmQgK7BwBVaFrEJm4B-YaH/s16000/anniversary+-+3.jpeg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: trebuchet;">We had a lovely glass of white wine with it, a glass of Albariño, my wife brought along from A Coruña, Spain. Wonderful!</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGnW3LQPfHdEiM4yeYlYuOv7f520X2rgxqF4F0FSANUHk6zL-jf5XFrFgO7oB42BT64-now0GH2KNlDg8Wqm7Dz0kDmKPS_qH9RsVqYWqGSYTwoFVLN93Gwj-4X2S1H9P_Ze_h0wtH-Hg9/s640/anniversary+-+4.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGnW3LQPfHdEiM4yeYlYuOv7f520X2rgxqF4F0FSANUHk6zL-jf5XFrFgO7oB42BT64-now0GH2KNlDg8Wqm7Dz0kDmKPS_qH9RsVqYWqGSYTwoFVLN93Gwj-4X2S1H9P_Ze_h0wtH-Hg9/s16000/anniversary+-+4.jpeg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: trebuchet;">Then we finished the meal off with an espresso or two. But there has to be something more to it ...</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5rYRmXUHRczaQPbTsGxajRFFlY03JxoC6tc7zTVaPs8fyMkjZdlyanNTIzdJAsd4vdLjbhYuBMG6e8Tb5er9wpPjb4FBrZ3EIAFt4D6D9DMCab9ckCM-_RCYZ9FJYbWHJhQ03XuKzqEQz/s640/anniversary+-+6.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5rYRmXUHRczaQPbTsGxajRFFlY03JxoC6tc7zTVaPs8fyMkjZdlyanNTIzdJAsd4vdLjbhYuBMG6e8Tb5er9wpPjb4FBrZ3EIAFt4D6D9DMCab9ckCM-_RCYZ9FJYbWHJhQ03XuKzqEQz/s16000/anniversary+-+6.jpeg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">... yes, of course, cake. On the inside a chocolate part and a vanilla part. Very good combination. All around it was coated with a chocolate ganache.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTr-dpF5PYqw0XpofAjlLZyzxSnXzxhbF55wyduLbAWz7Vx6CpCHaXZk0tYS_azDkr2hSfh6bNxE7EoHiSnuZK8POs-BC1blR54iiTzUMSp_Cx6IqSafP-8_Sgn-rMgqUiXJzyxZ6eXwYp/s640/anniversary+-+5.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTr-dpF5PYqw0XpofAjlLZyzxSnXzxhbF55wyduLbAWz7Vx6CpCHaXZk0tYS_azDkr2hSfh6bNxE7EoHiSnuZK8POs-BC1blR54iiTzUMSp_Cx6IqSafP-8_Sgn-rMgqUiXJzyxZ6eXwYp/s16000/anniversary+-+5.jpeg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Thank you very much for joining us on our anniversary and for taking the time to read this blog post right to the end. All in all it was a really lovely day. Yes, life is beautiful!</div><p></p>Chris Halfhttp://www.blogger.com/profile/14575278721135723556noreply@blogger.com2tag:blogger.com,1999:blog-3291967246759135121.post-76127666934925625662020-11-30T16:59:00.001+01:002020-11-30T16:59:27.978+01:00Fitness, Leftovers and some Energy Bars<p><span style="font-family: trebuchet;">As we already established the last time, I'm not really going away but I will pop up time and again with something new on this tiny blog. Whether anyone cares or not, that doesn't really matter. I care and this is sufficient for me.</span></p><p><span style="font-family: trebuchet;">So what have I been up to lately? These last few month I have been doing a lot of fitness at home and this way I have bit by bit turned our living room into a gym, much to the nuisance of my wife. However, she humbly endures it. On my way I have discovered quite a few workout videos on YouTube. I started out with some Spanish videos but they seemed to be rather for women. Well, if the instructor keeps on saying 'Vamos chicas! Con alegria!' then it really seems to me like this. </span></p><p><span style="font-family: trebuchet;">So I switched over to some guys. I did quite a lot HIIT workouts with Joe Wicks' videos and some with <a href="https://www.alexcrockford.com">Alex Crockford</a>. Finally, I ended up with the crockfit app from the latter when since he had a good offer I couldn't resist and, that is if you really stick to it, the results are quite impressive and I can only recommend it ... Well, now as it is, I just keep on going ...</span></p><p><span style="font-family: trebuchet;">While being into fitness doesn't mean, I am not going to eat a lot ... well, I kind of do it in a more controlled way now, so it isn't really clashing with my fitness goals, although I am getting braver now.</span></p><p><span style="font-family: trebuchet;">Along this line then, I got a recipe for some energy bars today. I increased the amount of protein they have by adding some leftover protein powder I had sitting there in the kitchen. Mainly, though, it's good fats and carbs.</span></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibaVJG60GzHX4zLO81aHOrKoa-UtQWXMImTxLktqxTf9m9NpX1gVL9UxZFb3QU7XOfiTNqPY27fBgdc7U2jUKNXYmWTVx7ZE42wFq0p3YzRXOKSXgT0uABnXKEBwNvGKqSAlEv3Szq7aY5/s640/Energy+bar+-+1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibaVJG60GzHX4zLO81aHOrKoa-UtQWXMImTxLktqxTf9m9NpX1gVL9UxZFb3QU7XOfiTNqPY27fBgdc7U2jUKNXYmWTVx7ZE42wFq0p3YzRXOKSXgT0uABnXKEBwNvGKqSAlEv3Szq7aY5/s16000/Energy+bar+-+1.jpeg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I<span style="font-family: trebuchet;"> would say I whipped them up using leftovers as I didn't buy any additional ingredients apart from what I had already in the house. I wanted to have some honey or sugar syrup in it to bring the ingredients together. For that purpose there was a jar of sugar syrup lingering in the fridge. It was a gift from some friends. They meant well, but normally I am not so much in eating this syrup on bread as many others around here would do. This way this jar would occupy space forever in the fridge or it would turn blue or green eventually. However, for this recipe the syrup was just fine.</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqQ_nNkfyQvcLETU7xYYG9ivg2aA9_5SjWy0C_3X9yIgQoLUTaQ_2b37OefFsZTMgrh6Kifw_FI8SpOtWIvCMfQd_rvitcwLZW5iMUb72-UNeUnvZ9YS2-Kbsof9bbprFuKEl5difN9kzf/s640/Energy+bar+-+2.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqQ_nNkfyQvcLETU7xYYG9ivg2aA9_5SjWy0C_3X9yIgQoLUTaQ_2b37OefFsZTMgrh6Kifw_FI8SpOtWIvCMfQd_rvitcwLZW5iMUb72-UNeUnvZ9YS2-Kbsof9bbprFuKEl5difN9kzf/s16000/Energy+bar+-+2.jpeg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b><u><span style="font-family: trebuchet;">Ingredients</span></u></b></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: trebuchet;">200 g porridge (or just oats)</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: trebuchet;">78 g protein powder (whatever you have)</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: trebuchet;">44 g peanut butter</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: trebuchet;">64 g mixed nuts, chopped up</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: trebuchet;">55 g ground almonds (they were really leftovers)</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: trebuchet;">105 g dates, chopped up</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: trebuchet;">320 g sugar syrup (or honey or whatever you have in this direction) </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: trebuchet;">250 ml water (if it's not really coming together otherwise)</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: trebuchet;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: trebuchet;"><b><u>Method</u></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: trebuchet;">Well, you have seen the list of the ingredients. There is not really much telling of what you have to do with all of them. Just throw all the ingredients into a sufficiently large bowl and mix it well together. As the list says, use water if you need so to bring it all together.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: trebuchet;">Heat up your oven to 180°C (you maybe remember that this is my favourite temperature).</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: trebuchet;">Line a baking tray with greaseproof paper and spread the energy bar dough on it. Do it as neatly as your personality requires.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: trebuchet;">Once the oven has reached the heat, the energy bars go into the oven for ... have a guess ... no, not 30 minutes, as would be my favourite baking time, but rather only 20 minutes this time. This is completely sufficient.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: trebuchet;">After that time, let them cool down and then you can cut them into pieces of your desired seize and eat them, gift them, guard them or even freeze them. I cut my mass into 16 pieces and according to my calculations one energy bar has about 169 kcal, that is, if you need to know.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: trebuchet;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: trebuchet;">Now let's get back to my exercises and my gym. Have a slight peek of what's there.</span></div><p></p><p style="text-align: center;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2bgjbHfd5-jxByrnbmsu7mTNBzg1CMR7RyXFxMsT__yTH2rPseJ8sRpNOcXt3Tk4X3MklUtMonGWT2pIMU0_z0vwl2_Jm3wKcCLmn9dptRHQB2jonDJ4WzPVxMwKEFNZtVBuFPlxL1NEZ/s640/Gym+-+1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2bgjbHfd5-jxByrnbmsu7mTNBzg1CMR7RyXFxMsT__yTH2rPseJ8sRpNOcXt3Tk4X3MklUtMonGWT2pIMU0_z0vwl2_Jm3wKcCLmn9dptRHQB2jonDJ4WzPVxMwKEFNZtVBuFPlxL1NEZ/s16000/Gym+-+1.jpeg" /></a></div><br /><div style="text-align: left;"><span style="font-family: trebuchet;">I guess there is still missing a little bit. I could really use some more weights, but then again I need to be careful and not upset my wife. After all, it still is the living room. As we don't have so many visitors these days it might be fine like that, but that's not going to last forever.</span></div><div style="text-align: left;"><span style="font-family: trebuchet;"><br /></span></div><div style="text-align: left;"><span style="font-family: trebuchet;">Now you can have an energy bar right before training or afterwards to fill up your storage again or, as I often do, just use them as a snack at work.</span></div><div style="text-align: left;"><span style="font-family: trebuchet;"><br /></span></div><div style="text-align: left;"><span style="font-family: trebuchet;">How are you with fitness? Have you been doing some exercise lately? As I was just sitting around most of the time, at work and a lot at home as well, I had to do something. Have you ever thought about it? Do you have some more ideas for fitness food? Just let me know below in the comments.</span></div><div style="text-align: left;"><span style="font-family: trebuchet;"><br /></span></div><div style="text-align: left;"><span style="font-family: trebuchet;">Thank you once more for bearing with me right to the end of this blog entry. It has been a pleasure writing for you and I hope you liked reading it and will come back in the future or in the meantime you just check out what else there is on this blog.</span></div><div style="text-align: left;"><span style="font-family: trebuchet;"><br /></span></div><div style="text-align: left;"><span style="font-family: trebuchet;">See ya!</span></div><p></p>Chris Halfhttp://www.blogger.com/profile/14575278721135723556noreply@blogger.com0tag:blogger.com,1999:blog-3291967246759135121.post-48287675850024809452020-11-22T12:41:00.000+01:002020-11-22T12:41:15.511+01:00Die Hard with a Vengeance and ... a Zucchini Dream Salad<p><span style="font-family: trebuchet;">Yes, I'm still here, still healthy and alive. But then again, so you might have guessed. Right, I haven't been around here much, lately. However, it will be very hard to get rid of me completely. You never know, when I might pop up again.</span></p><p><span style="font-family: trebuchet;">While I am already here, we could also try to do something useful. I hope it doesn't feel like a vengeance to you. As I choose this for the title of this blog post, in fact, I'm not quite sure where we do have the vengeance here. After all, I'm not really the vengeful type.</span></p><p><span style="font-family: trebuchet;">Maybe the vengeance results from the other side. Me looking to much at food on the Internet and getting greedy about cooking more again, there had to be consequences. Alternatively, there might be some other explanation as to what happened to me. I will tell you in a jiffy ...</span></p><p><span style="font-family: trebuchet;">These days I have the custom of getting up early, like shortly after 5 am and even on the weekends I just make it to 6 am or a tiny bit more. Last night, though, sleep didn't like me that much. My brain - yes, there is one - was going back and forth, back and forth, back and ... I guess you get it. Where was it going? Exactly! Food! I kind of dreamt about what to have for breakfast. I wanted eggs and I wanted to do something with zucchini.</span></p><p><span style="font-family: trebuchet;">From this there resulted my zucchini dream salad ...</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdfQmTyD3S66YppZADOpmb7oPQTQ8vbgWg72906JISeo9cAgLidrWH_FUkgZZm_tKDDpkZmA7g2ZNvzES_O19a512tPjWfvHD8QIeSfZ8uZGDzB4cHgnySLmQQ86Bh1kVR6Xg4agvr09hu/s806/Salad+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="605" data-original-width="806" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdfQmTyD3S66YppZADOpmb7oPQTQ8vbgWg72906JISeo9cAgLidrWH_FUkgZZm_tKDDpkZmA7g2ZNvzES_O19a512tPjWfvHD8QIeSfZ8uZGDzB4cHgnySLmQQ86Bh1kVR6Xg4agvr09hu/w640-h480/Salad+1.jpg" width="640" /></a></div><br /><span style="font-family: trebuchet;">As the brain carefully had prepared everything during the night, it was a sure and quick thing to get the salad up and running and being eaten. Here some more details ...</span><p></p><p><span style="font-family: trebuchet;">I<b><u>ngredients (for one person):</u></b></span></p><p><span style="font-family: trebuchet;">110 g shavings of zucchini</span></p><p><span style="font-family: trebuchet;">2 hard boiled eggs, quartered</span></p><p><span style="font-family: trebuchet;">6 black olives, cut into three pieces</span></p><p><span style="font-family: trebuchet;">4 brazil nuts, chopped up</span></p><p><span style="font-family: trebuchet;">A little bit of lemon juice and olive oil</span></p><p><span style="font-family: trebuchet;">Salt, pepper, chilli flakes</span></p><p><span style="font-family: trebuchet;">Grated parmesan</span></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgILS5g7knrDkQ5vIs9qMoh6CWPJVcnRPYHdjhxalLKig8FlO5Sz1iqEGhEkVzgqv36Rk770IneTSkgU1obPz8BNEQVlpFPVn4hh_fxqVBe2kBJ7oJBXLhrTJf_U0viFVkFz8zYCw2bMdLe/s806/Salad+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="605" data-original-width="806" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgILS5g7knrDkQ5vIs9qMoh6CWPJVcnRPYHdjhxalLKig8FlO5Sz1iqEGhEkVzgqv36Rk770IneTSkgU1obPz8BNEQVlpFPVn4hh_fxqVBe2kBJ7oJBXLhrTJf_U0viFVkFz8zYCw2bMdLe/w640-h480/Salad+2.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b style="font-family: trebuchet;"><u>Method:</u></b></div><p style="text-align: left;">Yes, here we go. Use a potato peeler to get the shavings of the zucchini. If you like - and that is what I should have done, but didn't - shave off some more zucchini than mentioned in the ingredients.</p><p style="text-align: left;">In a bowl dress up the zucchini with salt, pepper, lemon juice and olive oil. Then arrange on a plate together with the eggs and the pieces of black olives. Sprinkle over the chopped up nuts for the crunch. In fact, use other nuts, if you want to.</p><p style="text-align: left;">To finish off, you can sprinkle over some extra olive oil. Grate over the parmesan and season with some chilli flakes.</p><p style="text-align: left;">Then ... dig in ...</p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7tFh9ffnuF9a1teG8-8vYLFTLjtfebzOKcUd4PRGd6vBaZEqA1NwcHAf1P50e51BlgWj5OkYaYxuElXZB9K-YhAamBvkH9LkMSiTDZVY3nJbQ0my_JbdZjrf65TmuraRJYsuDCa3aYszQ/s806/Salad+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="806" data-original-width="605" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7tFh9ffnuF9a1teG8-8vYLFTLjtfebzOKcUd4PRGd6vBaZEqA1NwcHAf1P50e51BlgWj5OkYaYxuElXZB9K-YhAamBvkH9LkMSiTDZVY3nJbQ0my_JbdZjrf65TmuraRJYsuDCa3aYszQ/w480-h640/Salad+5.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">As I mentioned in the outset, I had the salad for breakfast, but naturally, you can have it anytime. It has round about 500 kcal and has its good portion of protein and of course some good fats. So, no worries!</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhXH_T_BUB-8QA-k1TjZkRllapiunp_d744HNSymSW-O_6QleZNnuQyfJJg2cLJszj3Zp4LYeKXZRZYHGugfDyAFgHFxf17WrZeArlf5jlRAtN8uUZe7BX63LOHmbR_kEfk6d3_8av3u57/s806/Salad+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="605" data-original-width="806" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhXH_T_BUB-8QA-k1TjZkRllapiunp_d744HNSymSW-O_6QleZNnuQyfJJg2cLJszj3Zp4LYeKXZRZYHGugfDyAFgHFxf17WrZeArlf5jlRAtN8uUZe7BX63LOHmbR_kEfk6d3_8av3u57/w640-h480/Salad+3.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Did you have a similar experience before, like 'dreaming' about a dish that you wanted to cook. I hope you didn't loose too much sleep because of that. Anyway, it didn't do me anything bad. I still felt fine during the day and didn't have to fight fatigue.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmRvS-KGODkIHfMXsWC8JEvmXSb7orlifmh21SXLYKBOA_g4pxDVFYEyqZLnxDecvGrIMVdWf0KXMHtfki4URyjumBz0JDak1jgMl8i0XiciKjpIuFTRZA_NMpaum9IRCoVeygqtaAQPLZ/s806/Salad+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="605" data-original-width="806" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmRvS-KGODkIHfMXsWC8JEvmXSb7orlifmh21SXLYKBOA_g4pxDVFYEyqZLnxDecvGrIMVdWf0KXMHtfki4URyjumBz0JDak1jgMl8i0XiciKjpIuFTRZA_NMpaum9IRCoVeygqtaAQPLZ/w640-h480/Salad+4.jpg" width="640" /></a></div><p style="text-align: left;">I hope you liked my little zucchini dream salad. If you just toss all the ingredients together quickly you have a ... yes, right ... quick meal.</p><p style="text-align: left;">Do you have some recipes like that? What do you prefer for breakfast? Do you have salad for breakfast sometimes? Or strange things?</p><p style="text-align: left;">Thank you for stopping by and thank you for your precious time you invested for reading this little blog post right to this point.</p><p style="text-align: left;">Now I will go on and live free but not ...</p><p></p>Chris Halfhttp://www.blogger.com/profile/14575278721135723556noreply@blogger.com0tag:blogger.com,1999:blog-3291967246759135121.post-8550158485283810462020-11-18T09:13:00.002+01:002020-11-22T12:43:56.122+01:00Arroz a la Cubana<p><span style="font-family: trebuchet;">Why did I waste another two hours of my life? Do you know this feeling? Maybe you started watching a movie and thought you had to finish it only to recognise that it really wasn't worth it. In fact the movie was really stupid and not that entertaining as you hoped at the outset. It could be that it started out good, but then it has an absolutely unexpected useless end and you feel empty taking nothing away from this experience. I'm sure you know this feeling. Have you watched any really disappointing movies lately?</span></p><p><span style="font-family: trebuchet;">The feeling can even get worse when you apply it to watching series. You devote time to watch a few episodes or even an entire season. Maybe you even enjoy watching it only to be faced with the fact that they are going to cancel the series after the first season. Now you are never going to find out if they really will catch John or if they are going to safe the world or whatever ...</span></p><p><span style="font-family: trebuchet;">For that part, sadly, I have some experiences. Do you, too?</span></p><p><span style="font-family: trebuchet;">On the other hand, with watching food shows you are not so much in danger. They make you hungry, give you some inspiration and maybe even make you a bit adventurous. As to that, one of my favourite series is the show 'Somebody feed Phil' on Netflix. Do you have any favourite shows that involve food?</span></p><p><span style="font-family: trebuchet;">Besides that, I always love a good food and cooking movie. Thinking about it right now, I would say that my favourite one, right now, is 'Kiss the Cook', although ... thinking too much of it, right now, I want a cubano with this crispy bread, the meat filling, the cheese melting in your mouth and ... sadly that's not going to happen. </span></p><p><span style="font-family: trebuchet;">That leaves me with my memories of our last trip to the US where we had some cubanos. Strangely I'm just finding out that I didn't take any photos of them, although we had some even at the day of the cubano in New York. Sometimes, this world is really strange.</span></p><p><span style="font-family: trebuchet;">That could easily lead us to whip up a cubano and write about it right here and right now, but that is not going to happen either. It's not that I didn't try it before or that I will not try it again. However, that would be another story.</span></p><p><span style="font-family: trebuchet;">Today's story is more simple, although it still has Cuba in it: Arroz a la cubana, something like rice Cuban style. </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBo71WM6cE__X8BDgqGn_0tggapD8n85XAvMRK4NRXuj8H2mriMM68jTq4kFfxuRxFwYpumdLvVjYw4IODjm-SGdOlDwIten2eGTKeFDRhyvhyphenhyphenql1Rk-qgQ3If9BTOpy-KnOH17hmFNyYW/s726/arroz+a+la+cubana.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="544" data-original-width="726" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBo71WM6cE__X8BDgqGn_0tggapD8n85XAvMRK4NRXuj8H2mriMM68jTq4kFfxuRxFwYpumdLvVjYw4IODjm-SGdOlDwIten2eGTKeFDRhyvhyphenhyphenql1Rk-qgQ3If9BTOpy-KnOH17hmFNyYW/w640-h480/arroz+a+la+cubana.jpg" width="640" /></a></div><br /><span style="font-family: trebuchet;">Well, you don't really have to call it like that. You could just call it rice with fried eggs, just that simple. But what's the fun in that. You could make a beef stew and call it beef stew, but it just sounds better if you call it bœuf bourguignon. Another example, you could whip up a salad and call it mixed salad or ... for the fun of it ... call it <a href="https://chris-cookingaroundtheworld.blogspot.com/2013/02/anti-rabbit-salad-with-honey-mustard.html" target="_blank">anti-rabbit salad with honey mustard dressing</a>.</span><p></p><p><span style="font-family: trebuchet;">I guess you get the idea. That being said, let's get cooking.</span></p><p><span style="font-family: trebuchet;"><u><b>Ingredients</b></u></span></p><p><span style="font-family: trebuchet;">Cooked rice</span></p><p><span style="font-family: trebuchet;">Fried eggs</span></p><p><span style="font-family: trebuchet;">2 cloves of garlic, finely chopped</span></p><p><span style="font-family: trebuchet;">2 medium red onions, finely chopped</span></p><p><span style="font-family: trebuchet;">1 green bell pepper, finely chopped</span></p><p><span style="font-family: trebuchet;">4 medium tomatoes, finely chopped</span></p><p><span style="font-family: trebuchet;">Olive oil</span></p><p><span style="font-family: trebuchet;">Coriander or parsley (optional)</span></p><p><span style="font-family: trebuchet;"><u><b>Method</b></u></span></p><p><span style="font-family: trebuchet;">As the list of ingredients suggests we are not going hardcore here. Just cook the rice at your gusto and fry the eggs like you fancy them.</span></p><p><span style="font-family: trebuchet;">Then we just concentrate on the tomato sauce. Get some olive oil going in your pan. Toss in the onions and the garlic and let them catch some colour. Can you smell it? Do you love the smell of garlic being slowly fried in the pan? I do.</span></p><p><span style="font-family: trebuchet;">Then add the bell pepper and the tomatoes and let it all come together. The tomatoes should have enough liquid for the sauce. In case not, just add a tiny bit of water. </span></p><p><span style="font-family: trebuchet;">If you want or have or like, you can add some chopped up coriander or parsley. Around here coriander is not always easy to get your hands on, sadly. But if I have it I would always add it.</span></p><p><span style="font-family: trebuchet;">Once all is finished you can plate up, although this is a bit of useless thing to say, more or less. Why would you plate up, if you haven't finished?!</span></p><p><span style="font-family: trebuchet;">Again, if you want or have or like, you can place some avocado on the side or some cooked or fried plantains. Just as you fancy.</span></p><p><span style="font-family: trebuchet;">In fact, this dish is something you can plate up anytime as an emergency. Here you have a lot of things you usually have in stock at home ... well I do. You could also use tinned tomatoes instead of fresh tomatoes. </span></p><p><span style="font-family: trebuchet;">Here we have come to the end of this post and I hope you don't have to say at the end of reading this post: Why did I waste this time? Well, at least it didn't take you two hours reading it.</span></p><p><span style="font-family: trebuchet;">On the other hand, if you think, oh what a shame it's already over again. Just stay a little bit longer. Leave a comment. Tell us what your favourite food movie or series is. Do you have an emergency meal? Maybe you have some more examples of dishes getting fancy names or ... as you want.</span></p><p><span style="font-family: trebuchet;">Thank you for being here and spending some time visiting this humble blog!</span></p><p><span style="font-family: trebuchet;">See you when I see you!</span></p><p><span style="font-family: trebuchet;"><br /></span></p>Chris Halfhttp://www.blogger.com/profile/14575278721135723556noreply@blogger.com0tag:blogger.com,1999:blog-3291967246759135121.post-1550010528281056532019-10-20T16:28:00.001+02:002019-10-20T16:28:41.210+02:00Travelling to St. Louis and Gooey Butter Cake<span style="font-family: "trebuchet ms" , sans-serif;">Now that went well, did it? Rather not! Or did it? Anyway, a lot depends on your attitude. As to that I rather have a negative one, although I am trying my best to get rid of it. On that thought, as long as you are still alive and well, you should be happy and consider things to be well.</span><br>
<span style="font-family: "trebuchet ms" , sans-serif;">As to the global picture ... well, this isn't the place nor the time to expound this. After all, this blog isn't called "Problems Around the World", but rather "Cooking Around the World". For that, right here, right now, I am not available for talking about what is going on in this crazy world ... and I don't mean good crazy.</span><br>
<span style="font-family: "trebuchet ms" , sans-serif;">Talking about good crazy would bring us a bit closer to the style of this blog. You haven't read anything good crazy lately around here. Well, that's not my fault, is it?</span><br>
<span style="font-family: "trebuchet ms" , sans-serif;">That won't get us anywhere, looking for the guilty one, who's fault it is. Rather we want to look ahead and concentrate on getting out something positive.</span><br>
<span style="font-family: "trebuchet ms" , sans-serif;">On that note, let me ask about your opinion regarding butter. Do you like it? How would you care for extensive use of it in a cake and then ... call it gooey butter cake?</span><br>
<span style="font-family: "trebuchet ms" , sans-serif;">I don't know about you, but for my ears this has a quite positive ring to it</span><br>
<span style="font-family: "trebuchet ms" , sans-serif;">Now it seems that the US city of St. Louis, Missouri, seems to be a bit famous for its gooey butter cake. Well, there is only one way to find out about it. Does this already sound like bullwhip and fedora hat again to you?</span><br>
<span style="font-family: "trebuchet ms" , sans-serif;">So come along as we not only cook (or rather bake) around the world, but as we actually travel around the world ...</span><br>
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<a href="https://chris-cookingaroundtheworld.blogspot.com/2019/10/travelling-to-st-louis-and-gooey-butter.html#more"></a>Chris Halfhttp://www.blogger.com/profile/14575278721135723556noreply@blogger.com0tag:blogger.com,1999:blog-3291967246759135121.post-32460963088707597272018-12-24T18:56:00.002+01:002018-12-24T19:00:28.673+01:00Identity Theft, Pizza, Burger, Spain<span style="font-family: "trebuchet ms" , sans-serif;">There is definitely something wrong! I know it! Lately, things are going quite differently around here. Just today, we did our spring cleaning, while winter just started a few days ago. My mind is off the track. Yes, you know, but this time it's even worse. I think I lost my identity. Someone robbed it. While I was thinking about writing something for the blog after such a long time and for not having just two entries for the whole year, the thoughts didn't come up in German, no, not even in English, but it was Spanish. I guess Rodrigo or Rodriguez is taking over again ...</span><br>
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<a href="https://chris-cookingaroundtheworld.blogspot.com/2018/12/identity-theft-pizza-burger-spain.html#more"></a>Chris Halfhttp://www.blogger.com/profile/14575278721135723556noreply@blogger.com1tag:blogger.com,1999:blog-3291967246759135121.post-9153906445980413022018-05-10T12:17:00.000+02:002018-05-10T12:17:02.580+02:00A Day out, Flowers, Caribbean and Dominican Tortilla<span style="font-family: Trebuchet MS, sans-serif;">Finally we got the sunny weather. If you combine this with a day off and time to spare this makes for a good opportunity to have a day out. Accordingly we decided to take the train to Hannover, Germany, and look around of what is to see, buy some special food items and eat something special.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Arriving at the train station gives you the chance to have a snack right away, so we are having roasted pork in a bun. There is a place as well, that sells roasted pork in a bun nearby where we live, but that isn't half as good as the one at the train station of Hannover with soft onions on top of the meat. You could easily fill up on that, but ... I think it's better to leave some space for more.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">For me, visiting Hannover means to go and see the Herrenhäuser Gärten. The gardens are really beautiful and you can enjoy them a lot. On this day it was quite quiet, if you don't count the workers. There are some days they have special events there and you can see a lot more. For the time being we enjoyed this quiet time, although it was that quiet, that they even turned off the water. If you want to see the grand fountain of water, which can shoot up the water even over 60 metres you have to be there before high noon or after 3 p.m.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Originally we only wanted to see the great garden, but the ticket came as a package with the mountain garden and the greenhouses as well. It's worth a visit as well. I would really enjoy to have some of those plants at home, too, but ...</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Good there wasn't even a tiny cloud in the sky that day. So we could enjoy the gardens to the full ... with some bottles full of water.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">So far regarding the cultural part. Of course you could do a lot more, but if you are walking around all the time and want to do a wee bit of shopping as well, the options are limited.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">After walking around all day and buying a lot of chillies, platanos (plantains) and guandules (pigeon peas), it was time for more than a snack ... We set out for a place called Boca Chica. It's named after a place in the Dominican Republic. As we don't have the chance to fly every year to the Caribbean, this was the best we could do for now. The weather was right and they had a nice terrace where to enjoy the meal outside. We started with a mixed plate of </span><span style="font-family: Trebuchet MS, sans-serif;">starters ...</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">There was a lot going on on the plate: </span><span style="font-family: Trebuchet MS, sans-serif;">tostones (fried plantain), boquerones, aubergine salsa, plantain salad, yucca salad, mango, chicken, calamari and Dominican tortilla.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">The Dominican tortilla is a bit like the Spanish tortilla, but instead of potatoes you use rice. This is a very good opportunity to use up leftover rice. Simple mix it with some eggs and if you like to get a bit more taste out of it add shopped up coriander or peppers. Then just fry it as small cakes. </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">I decided to go for parrot fish as I never had it before. Seems quite healthy to me, but I still have to work a bit on my tastebuds regarding seafood. Well, that's not so easy around here as we don't have the chance to have it too </span><span style="font-family: Trebuchet MS, sans-serif;">often as no sea is nearby.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">The rice had some guandules (pigeon peas) and that was something I had for the first time as well.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Something I didn't have for the first time was postre (dessert) ...</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">I have to try this one as home myself, if we ever get hands on ripe plantains around here. Well, it's not too fancy, but it makes for a solid dessert.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Anyway, it was a luvly day out we enjoyed very much. I hope I get my hands on some good and delicious cooking again soon.</span>Chris Halfhttp://www.blogger.com/profile/14575278721135723556noreply@blogger.com0tag:blogger.com,1999:blog-3291967246759135121.post-36520270277566621352018-01-28T16:26:00.000+01:002018-01-28T16:26:30.141+01:00As time goes ... so it goes<span style="font-family: Trebuchet MS, sans-serif;">There went yet another one ... time passes by so quickly. If you think too much about it, that could start you off worrying ... that is if you are not already worried by something else, for there could surely be enough things to worry about. </span><div>
<span style="font-family: Trebuchet MS, sans-serif;">As I have too many interests, it becomes more and more evident, that there will never be enough time for it all, or will there?</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">My studies of physics are only going forward very slowly. On the other side there is my Spanish. I'm not doing so much about it, but just am using it everyday. Then there are my studies of the French language, which as well seems to be going very slowly. So far it was only a tiny bit useful.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">At least we enjoyed some eclairs in Luxemburg ...</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">That was just one our way back home from the south of Germany. Maybe some other day I will find some time to tell you about it. So far I can tell you, we had a medium sized beer in the Hofbräuhaus in Munich and a tiny bit to eat ...</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Yes, indeed, those are only half-sized beers, it's not a Maß!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Well, where were we. Time! I had to interrupted my studies of French for another trip to the Netherlands and for that of course I had to do a little review of my Dutch, but ... I wish I could do more there. For the time being, I have to concentrate a bit more on the French. Maybe I get the chance to try a few recipes from my French cookbook in French. Could help, couldn't it?</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Besides that, and speaking still about slowly ... there is the matter of me writing a book in German. I started it many many many many years ago and just now I have started to put things in <a href="https://chris-cookingaroundtheworld.blogspot.de/p/geheimnisse.html">digital form</a>.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Here an excerpt, if you care. If not, just scroll ahead:</span></div>
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<span style="-webkit-font-kerning: none;"><span style="font-family: Trebuchet MS, sans-serif;">“Aber warum der Spiegel?” platzte Finnward schließlich heraus.</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: Trebuchet MS, sans-serif;">Talaru und Palau erwarteten sie bereits draußen vor den Höhlen. Talau hatte zwar nicht beabsichtigt Finnwards Frage zu beantworten, jedoch geschah dies durch seine Worte.</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: Trebuchet MS, sans-serif;">“Ihr habt es geschafft”, lobte er die beiden, “ihr habt den Spiegel. In den Höhlen habt ihr zu euch selbst gefunden. Der größte Schatz, den ihr haben könnt, seid ihr selber, euer Leben.”</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: Trebuchet MS, sans-serif;">Ein paar Säcke Gold wäre aber auch nicht schlecht, dachte Finnward und wollte eine blöde Bemerkung machen.</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: Trebuchet MS, sans-serif;">Doch Silk schien das irgendwie zu bemerken und stoppte ihn, indem er seine Hand weisend und fest auf seine Schulter legte.</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: Trebuchet MS, sans-serif;">Nach diesem Empfang kehrten sie sofort wieder ins Dorf zurück, wo sie der Häuptling schon aufgeregt erwartete.</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: Trebuchet MS, sans-serif;">Anschließend wurde ein Fest zu Silks und Finnwards Ehren abgehalten. Dabei verkündete der Häuptling, dass die beiden in den Stamm aufgenommen worden sind.</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: Trebuchet MS, sans-serif;">Man hatte sogar eine neue Hütte für Silk vorbereitet, denn jedes vollwertige Stammesmitglied hatte Anrecht auf eine Hütte. Außerdem hatte ein Stammesmitglied noch weitere Vorrechte. Man konnte sich zum Beispiel eine Frau nehmen und eine Familie gründen.</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: Trebuchet MS, sans-serif;">Die Auswahl war gegeben und es zeigten sich auch sofort einige junge Frauen interessiert. Der Häuptling pries schon bald etwas weniger diskret seine Tochter an und wies des öfteren darauf hin, dass sie noch zu haben sei.</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: Trebuchet MS, sans-serif;">Silk hätte sich zwar mit dem Gedanken anfreunden können, aber er wollte sich da lieber erst mal zurückhalten. Finnward folgte zumnächst einmal Silks Beispiel, wobei er es nicht versäumte, in Gedanken schon mal eine Auswahl zu treffen, für den Notfall. Wenn es denn so weit kommen sollte, wollte er vorbereitet sein.</span></span></div>
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<span style="-webkit-font-kerning: none;"><span style="font-family: Trebuchet MS, sans-serif;">Nach den Festlichkeiten, als die Sonne bereits untergegangen war, begaben sich alle in ihre Hütten und machten sich für die Nacht bereit.</span></span></div>
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<span style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Trebuchet MS, sans-serif;">Well, that wasn't too hard, was it? Anyway, if you have read this </span><span style="font-family: Trebuchet MS, sans-serif;">excerpt, you get the point of what is really important: That you are alive! For that it's important to concentrate and enjoy all the little things on your journey and not just wait for big things to happen. Whatever, there are many things to do and to enjoy and, if that includes writing something for my blog ... here we go.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Indeed, I have be kind of cooking as well at home, I think ...</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrB1iZzvO3z6jwjzEbLowt50gFH047rHRw9EnktZfFXLE0K8CA9Ef_5mZgqYGpa91sgC27V9ty2CTPTKnYLy1GC6_HRCXPEzo9AHhQXAdTLCdSa4QeyuwMW5K68kWfFXTEI3IhCcvkn85c/s1600/Kitchen-Travels+-+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="192" data-original-width="256" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrB1iZzvO3z6jwjzEbLowt50gFH047rHRw9EnktZfFXLE0K8CA9Ef_5mZgqYGpa91sgC27V9ty2CTPTKnYLy1GC6_HRCXPEzo9AHhQXAdTLCdSa4QeyuwMW5K68kWfFXTEI3IhCcvkn85c/s640/Kitchen-Travels+-+7.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Why not enjoy a fully loaded salad as a meal. This one did its job well.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">With so many things in my head ... mathematics, physics, programming, English, French, Spanish, Dutch, writing, cooking, work and all, I better be careful, that nothing bad happens ...</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ouch ...</span></div>
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Chris Halfhttp://www.blogger.com/profile/14575278721135723556noreply@blogger.com3tag:blogger.com,1999:blog-3291967246759135121.post-72029095686037927722017-08-13T15:37:00.000+02:002017-08-13T15:37:16.427+02:00Roadside Meal - Chicheron - Crispy Pork Belly<span style="font-family: "trebuchet ms" , sans-serif;">There are a lot of things I do not understand. Well, that is only natural, because there are a lot of things that is going on on this planet and beyond and if I would be able to understand all that I would have an IQ of above 200. Hm ... interesting ... I haven't checked that lately though, but I don't want to give an hypothesis of how high my IQ actually is nor do I want to give any suggestions regarding that right now.</span><br>
<span style="font-family: "trebuchet ms" , sans-serif;">That wasn't going to be the subject anyway. We are trying food here and supposedly from around the world. Going back to the do not understand part. For example there is this scandal going on at the moment with eggs and a chemical called Fipronil. On the one hand they say you should through this eggs away or bring them back to the supermarket and on the other hand an adult could eat seven of those eggs in a day and it won't happen nothing. Who is eating seven eggs a day?</span><br>
<span style="font-family: "trebuchet ms" , sans-serif;">Anyway, how can they put prices in the supermarket and write it is a special offer, when it's in fact the same prize as always or even higher.</span><br>
<span style="font-family: "trebuchet ms" , sans-serif;">How does it come that our fridge is always empty again so quickly. Well, for that one there might be an explanation ... eh ... it seems we are drifting away from the subject. Just to give an idea of where we want to get here ...</span><br>
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<span style="font-family: "trebuchet ms" , sans-serif;">... maybe the might help to focus. That is one crispy pork belly or as they would call it in the Dominican Republic: Chicheron.</span><br>
<span style="font-family: "trebuchet ms" , sans-serif;">There again we get to the point I originally wanted to talk about when I said 'do not understand'. Over there in the Dominican Republic for example you find shops that sell chic heron at the roadside. Here it comes ... the curious part ... in one spot there are for example four shops next to each other that sell Chicheron. Then in another place there are four shops together that sell fish and no shop of Chicheron. Or four shops that sell fruits and no shop of Chicheron or fish. Again I could go on for hours, but that's how it is.</span><br>
<span style="font-family: "trebuchet ms" , sans-serif;">Anyhow, the way I put it on the picture is not the way you have it locally it rather might look like this ...</span><br>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijOgnQKpFIAghYcoXrGMtvBhAhnc8EaKXWPKrJa7o2Tk8QnOO-cP5tnILv6u0TNeQu5rzhRp6rsscB5z4YwGgZNePTt_Mx3Yn0Tg22BTS8aqz2bBtX8Cglvwj08N1EXKlgxjzifRh5tHwG/s1600/Chicheron+-+12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1280" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijOgnQKpFIAghYcoXrGMtvBhAhnc8EaKXWPKrJa7o2Tk8QnOO-cP5tnILv6u0TNeQu5rzhRp6rsscB5z4YwGgZNePTt_Mx3Yn0Tg22BTS8aqz2bBtX8Cglvwj08N1EXKlgxjzifRh5tHwG/s640/Chicheron+-+12.jpg" width="640"></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">You might just stop with your car, taste a bit of what you are interested and then buy a loadful of it and hit the road again or ...</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">... you might eat it on sight with some hot sauce and yuca and bananas on the side. Well that looks just like a little snack for me, you might think, but ... no I didn't eat it all.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Well, when you are blogging about food, you even might do some other things, when you are around, but those images might be too hard for some to see, so only read ahead when you are absolutely sure you can take it ...</span></div>
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<a href="https://chris-cookingaroundtheworld.blogspot.com/2017/08/roadside-meal-chicheron-crispy-pork.html#more"></a>Chris Halfhttp://www.blogger.com/profile/14575278721135723556noreply@blogger.com1tag:blogger.com,1999:blog-3291967246759135121.post-41345235784932649482017-07-06T19:40:00.000+02:002017-07-06T19:40:06.081+02:00No Need to Argue - Braided Herb and Cheese Bread<span style="font-family: Trebuchet MS, sans-serif;">If there is one thing this blog and my blog posts are known for, it's the <i>ridiculous thoughts </i>I have time and again. However, you shouldn't take <i>everything I said</i> so serious. That would just be a <i>disappointment</i>. You know, I am not <i>twenty one</i> anymore and I am not so sure, whether I could or should be <i>dreaming my dreams</i>. Whatever the case, this blog will never be<i> empty </i>or devoid of food and I hope I will not be changing into a food writing <i>zombie</i> (whatever that is). Don't be so sad, though, if <i>I can't be with you</i> all the time. Right now, I am having a good time, it's summer, the sun is shinning and if I look outside it's not the time to watch while <i>the icicle melts</i>.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">By now you should have found out, that there really is <i>no need to argue</i>. Nevertheless, I have no idea nor plan how ever I could use the terms <i>Yeats's grave</i> and <i>daffodil lament</i> in any causal sentence here during this blog post, even if I would include an <i>ode to my family</i>.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">While I like writing song based blog posts, I would like to dedicate this one to The Cranberries studio album <i>No Need to Argue</i>. But why is there no need to argue? I like to be frank with you. I love carbs, gluten, wheat, yeast, bacon and all that stuff. While I have no problems with others eating gluten free or low carb, you don't need to argue with me about these things, I just love my dough.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">For that I have some bread for you with all the lovely things.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUren9KjKMuXLD7gL1XHILJjMJpJSZxV1tKus59LEjilwUMrdsTBC4aG-OsQvqAR0iDl_PB1T7f17Cu69MfoLO9wHrodpLMzYLTiMhWcHBPSoq1vv5R-1qryL5nctu4Q333NHaMbIpqpo5/s1600/Braided+Bread+-+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUren9KjKMuXLD7gL1XHILJjMJpJSZxV1tKus59LEjilwUMrdsTBC4aG-OsQvqAR0iDl_PB1T7f17Cu69MfoLO9wHrodpLMzYLTiMhWcHBPSoq1vv5R-1qryL5nctu4Q333NHaMbIpqpo5/s640/Braided+Bread+-+1.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Fine, go ahead, start arguing about the quality of the photos. Well, sometimes things are good and sometimes they are not</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">300 ml tepid water</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">7 g yeast</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">tsp honey</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">300 g flour</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">200 g semolina</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">basil, sage, mint, rosemary</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">200 g mozzarella, grated</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">125 bacon, cubed</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">pepper</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Method</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">We start with the tepid water in one bowl or measuring jar, as I usually do. We add the yeast and the teaspoon of honey. Let the yeast do its magic. Meanwhile get a larger bowl for the flour, semolina and a pinch of salt.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Then it's time to mix the yeasty water with the flour and get things together for a dough.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Get your share of food fitness by kneading the dough for a while to release the glutens (here we go). At the same time you fry of the bacon cubes for a while to give them some extra colour and all that you want.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Chop up the desired amount of the above mentioned herbs, chop them really finely. Then you can work them into the dough. Yes more kneading. After that you get 100 g of the mozzarella cheese and knead it into the dough as well. Follows the bacon and even more kneading until you have all the goodies evenly in your dough.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">I reckon, it's time for the dough to do its thing and rise. Meanwhile you can ... no need to argue .. do whatever you like. Maybe you could watch an episode of your favourite series. While we are talking about it ... nah ... whatever.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Just get it over with. I suggest one hour. Then separate the dough into three even balls.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Get a baking tray with some baking parchment ready. You might want to heat up the oven to 200 °C.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Turn the three balls of dough into ... eh ... three sausages of dough, just a little longer then your baking tray. After that we can go for the fun part, braiding the bread. In my opinion, with hair this braiding is a bit easier and ... if you really have to ... but then again no need to argue ... if you look at the fotos the braiding didn't work that out that pro on my bread, but this in no way diminished the taste.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Once the braiding is finished ... for good or for bad ... spread over the remaining cheese and add some pepper on top and transfer the baking tray to the oven for 20 - 30 minutes. The bread is looking golden brown and ready for ...</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">... the time to enjoy. For sure you will find a good way to do so. You will find something lovely to eat on the side.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">That whole thing might be a bit dangerous for me as I could go ahead and finish off that bread just that. No need to argue!</span></div>
Chris Halfhttp://www.blogger.com/profile/14575278721135723556noreply@blogger.com2tag:blogger.com,1999:blog-3291967246759135121.post-81080920815954618552017-06-15T12:35:00.000+02:002017-06-28T18:25:40.103+02:00Strawberry Time - Strawberry, Mascarpone & Chocolate Cake<span style="font-family: "trebuchet ms" , sans-serif;">Some say it is best to eat foods that are in season. I especially enjoy this with regards to strawberries. They taste so much better, when they are fresh from the region compared to the ones you get at the supermarket and are imported from who knows where. Last year we didn't take full advantage of that, but this year will make up for it. Nearby is a large field of strawberries where you can pick them for yourselves at a very good price. Therefore whenever we feel like it we head over and get some fresh strawberries. Well, that is when we have finished off the last once we got. Usually the last remaining once end up in a smoothie or something like that.</span><br>
<span style="font-family: "trebuchet ms" , sans-serif;">There are many ways to enjoy the strawberries. You can eat them fresh, with yoghurt, with your muesli, with curd cheese, in smoothies, in cakes, in salads ... well, we just watched Forrest Gump the other day, but I think I really shouldn't go into this part in detail of what you can do with strawberries like they did in the movie with shrimps ... hm ... eh ... well ... eh ... and that's about all you can do with strawberries. Well, I haven't got that much time and I really can't imagine an end of that list.</span><br>
<span style="font-family: "trebuchet ms" , sans-serif;">Therefore I will rather limit my writings to what I did and what I announced in the title of this blog post: Strawberry, Mascarpone & Chocolate Cake.</span><br>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb8QMYbB1OGqeS4oThlqBnuzXW3hYuuhsDimtNkkoYTSzRd-NEhfoCI_S-aBDKp0YMRlSjJF0hQFeHClLm_USWYUzZIvKRh9X0XJP1_NPiyiR9ImKxpdBeRhwIIHRKtEhw8XePU6CUoJV2/s1600/Strawberries+-+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb8QMYbB1OGqeS4oThlqBnuzXW3hYuuhsDimtNkkoYTSzRd-NEhfoCI_S-aBDKp0YMRlSjJF0hQFeHClLm_USWYUzZIvKRh9X0XJP1_NPiyiR9ImKxpdBeRhwIIHRKtEhw8XePU6CUoJV2/s640/Strawberries+-+6.jpg" width="640"></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">I tried to think of another name for this cake, but I really couldn't come up with any and above that in these days there are certain words you rather shouldn't use in public. Anyway, let's focus on the more important things ...</span><br>
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<span style="font-family: "trebuchet ms" , sans-serif;">Picking strawberries is really enjoyable for me, in the sun, it's relaxing after a full day at the office. I reckon we still have a few weeks, maybe about two and then it will already be over with this field. I guess, though, it is not our fault.</span><br>
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<span style="font-family: "trebuchet ms" , sans-serif;">We usually get about two kilos or a wee bit more of strawberries. After all we can easily return and get some more another day.</span><br>
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<span style="font-family: "trebuchet ms" , sans-serif;">After we have gotten one of the key ingredients for our Strawberry, Mascarpone & Chocolate Cake, I reckon it is about time to start with the preparation ...</span></div>
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<a href="https://chris-cookingaroundtheworld.blogspot.com/2017/06/strawberry-time-strawberry-mascarpone.html#more"></a>Chris Halfhttp://www.blogger.com/profile/14575278721135723556noreply@blogger.com6tag:blogger.com,1999:blog-3291967246759135121.post-78009670311164617542017-06-03T11:39:00.000+02:002017-06-03T11:39:30.560+02:00Travelling and Cooking: Salad with Green Plantain<span style="font-family: Trebuchet MS, sans-serif;">We have been travelling a bit, flying over the Atlantic ocean from Madrid, Spain to Santo Domingo, Dominican Republic. There was a lot of running involved at the airport. At one point there was an employee of the airport shouting all the time at passengers that people with a European passport go to one line and other to another. I wonder for how long she made it. Anyway, it was a wonderful vacation with sun, sea, beach and food.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">One day La Romana, Dominican Republic, we went to the mall and there was a cooking show going on with Gabriella Reginato. Well, I have never heard of her before, but hey ... it was about food and we still had a bit of time. The first dish she showed was Sangria without alcohol. There was some rosemary involved in this and it tasted good.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Next up was a salad with green plantain. That was very delicious and we thought we have to try it at home, just to have some other fine dish with plantains. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Therefore I had to adjust the recipe of Gabriella a bit to fit the ingredients we have available here and to have it written in English.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlV5ymLsA1sycj3x0S3t6d_UpEFb23r1S91n47T3LNbD2yfrM8ekiOZH6F3d6dJQKEjwNB4kfwr0Mt0vM8AHZgJhTHc1VB2F99oTVa8v-9PQeP1DzaSfy5EmSvGcRm2djw9vv-Ud2Bmrf3/s1600/Platanosalad+-+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlV5ymLsA1sycj3x0S3t6d_UpEFb23r1S91n47T3LNbD2yfrM8ekiOZH6F3d6dJQKEjwNB4kfwr0Mt0vM8AHZgJhTHc1VB2F99oTVa8v-9PQeP1DzaSfy5EmSvGcRm2djw9vv-Ud2Bmrf3/s640/Platanosalad+-+2.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 green plantain, cut into small cubes</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 red bell pepper cut into small pieces</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 yellow bell pepper cut into small pieces</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 green pepper, cut into small pieces</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Some leaves of coriander</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 spring onions, cut into small rings</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp Olive oil</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 lemon</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 clove of garlic, finely chopped</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Salt and pepper</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Method:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">To start with, we are going for the cooking of the plantains. Put them in salted water with the juice of half of the lemon. Bring to the boil and cook for 10 minutes. Then let them cool down a bit.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">The rest is super easy, for as you have done all the chopping already. Well, don't call me lazy when it comes to writing up things. It's just the way it is. No, not the lazy part, but putting the dish together.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Put the plantains, peppers, spring onions, garlic, coriander in a bowl. Season with salt and pepper, then add the remaining juice of the other half of the lemon. Finally add the olive oil and then you are ready to it, if ... you like it at room temperature. Otherwise you can put the salad into the fridge to let it cool down further.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Anyway, this amount of salad would serve for two people, but of course it is only a side dish.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">I hope you try it out. Have a look also at the original version, when we tried it the first time in the Dominican Republic in the mall.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Again, another post comes to an end. It went quickly, just as the vacations. It seems that those always end to fast. Have a luvly time!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Hasta luego!</span><br />
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Chris Halfhttp://www.blogger.com/profile/14575278721135723556noreply@blogger.com2tag:blogger.com,1999:blog-3291967246759135121.post-91777330689299308632017-05-17T11:13:00.000+02:002017-05-17T11:13:15.168+02:00Rodrigo's Paella<div style="border: 0px; color: #333333; font-size: 15.960000038146973px; margin-bottom: 1.5em; outline: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;">
<span style="font-family: "trebuchet ms" , sans-serif;">Summer and sun? – Check!</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Lot’s of food? – Check!</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Some drinks? – Check!</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Crazy? – Check!</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">So far it has been a lovely summer with a fair share of sun, lot’s of food and some drinks. You can call me crazy for various known and unknown reasons. I leave that up to you, but for today, you can call me Rodrigo.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">So, make sure to keep that in mind. I settled with a friend on that and he tries to call me Rodrigo. Since we have established that, we can go on with some food.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">However, before we get to that, we need something else.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Spanish music? – Check!</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">These days with all those music streaming services and Internet radios, it’s not that complicated.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Now playing: Amistades Peligrosas – Me Quedaré Solo</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Well, I don’t know about that, but I’m not sure whether I like that message. Anyway, that isn’t the subject of this post nor of this blog. I don’t want to get that personal here.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Calling back to mind what we want here now: Food.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Therefore I bring you now Rodrigo’s Paella …</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">You still remember, who Rodrigo is, don’t you? No Dices Más. Well, that is fitting now and the song that is playing right now: Moenia – No Dices Más.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Right, you don’t have to say anything as we start finally</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><strong style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;">Ingredients:</strong><br />Olive oil<br />2 small chorizos<br />350 g chicken breast<br />100 g duck breast (optional, it was a leftover)<br />100 g shrimps<br />100 g mussels (ready to eat)<br />1 onion<br />2 cloves of garlic<br />150 g cherry tomatoes<br />1 red bell pepper<br />1 yellow bell pepper<br />Salt<br />Pepper<br />Paprika powder (mild)<br />3 cups of rice<br />2 bay leaves<br />700 ml chicken stock<br />Pinch of saffron</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><strong style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;">Method:</strong><br />Put a large pan on heat and add some olive oil.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Get a sharp knife to do all the cutting. Make sure it’s really sharp, so you get a clear cut in case you should cut yourself … oops … I didn’t mean it. I am sure, you can get through the recipe without cutting yourself. Anyway, I heard you cut yourself more often, when the knife is too dull. So it’s better to use a sharp knife, that does its job properly.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Now we go on with doing our job properly.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Cut the chorizo into small pieces and add it to the pan. Cut the chicken breast (and duck breast) into small chunks and brown them together in the pan with the chorizo. When it all has gained some good colour remove all the meat from the pan and set aside.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Finely chop up the onions and fry them in the pan until translucent. Chop up the garlic and add it, too.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Then quarter the tomatoes and put into the pan.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Cut the bell peppers into mouth-manageable size and add them to the pan as well.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Season everything with salt, pepper and the paprika powder.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Afterwards add the rice and the chicken stock. Add the meat back again as well. Add also 2 bay leaves and the pinch of saffron.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Let it all simmer until the rice is cooked. If you feel, the paella gets too dry, add a tiny bit of water.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Almost there! At the end add the shrimps and the mussels and heat them up. That shouldn’t take too long.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Now you are ready to plate up and enjoy Rodrigo’s Paella.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Well, I am not 100% sure whether that is a typical paella for I have never eaten paella in Spain – or at least I don’t remember. I have to put it on my list I want to do. Argh, that list is too long anyway. I also have a kind of list or better say a pile of papers of recipes I still could post. There are 11 papers and I don’t know how to manage. Anyway, you might see some of those things on this blog one day, so make sure to come back.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">First, though, have some more paella and, if you like a bottle of beer with it. For sure there are more days coming to enjoy and … if I am able to put my eyes on a computer screen again – besides work – I will write you something more.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Well then, see you, when I see you. Next time I may be Chris again and not Rodrigo anymore. We will see ... </span></div>
Chris Halfhttp://www.blogger.com/profile/14575278721135723556noreply@blogger.com2tag:blogger.com,1999:blog-3291967246759135121.post-88490567304777431922017-05-15T11:08:00.000+02:002017-05-15T11:08:14.630+02:00Pannekoek ... do as you wish ...<div style="border: 0px; color: #333333; font-size: 15.960000038146973px; margin-bottom: 1.5em; outline: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;">
<span style="font-family: "trebuchet ms" , sans-serif;">While thinking about visits to the Netherlands and eating just a few things come to my mind like eating Loempias on the market of Enschede, Kibbeling on a different market somewhere else (can’t remember the place now) and then there are Pannekoeks. Just now I realise how many Dutch words we used back then in my childhood or how similar the daily spoken language was with Dutch. Or maybe it was all because my grandmother was Dutch. I don’t know. Anyway, as it’s time to contribute to my very own challenge Bloggers Around the World: The Netherlands, I reckon I have to do as previously announced and have Pannekoeks or pancakes. We once (at least) visited a Pannekoek house in the Netherlands to have some food. You could have all sorts of pancakes, sweet or savoury, as you wished.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Then there is also a place in Germany, in Bremen, a Pannekoek restaurant on a sailing ship on the water, not far from the city centre. The place is called Admiral Nelson. Anyway, we would have had pancakes … if it would not be closed on Mondays ...</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; text-align: center;">Now there you could have all kinds of pancakes as you already see. They had also for example a Mexican style and an Indian style pancake on offer.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">But we want to have our own. First of all, you go for your basic pancake batter:</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">One cup on flour, one cup of milk, an egg and a pinch of salt. If you want more batter, just multiply the amounts.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">At the time I was having pannekoeks I was limited to what kind of ingredients I had at home. Here I used chorizo and cheese.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">I just gave some batter into the hot and oiled pan. After a while I added the chorizo, cheese and a bit of dried oregano. You could put a lid on, if you like or later put the pancake quickly under the grill to get the cheese a bit more melting.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Well, all this was not much, but just imagine the possibilities, you could have a pancake topped in the same way you could top a pizza. So, go for a mushrooms or tuna version.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Fine, I just added the obligatory chilli sauce, just because I wanted to. No worries.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Or simply do a triple or quadruple or even quintuple cheese one. Use your imagination, this is the only limit you have here.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">If you wish you could also put some kind of salad on top. Just now I am thinking about it, how good it would have been to put Parma ham and rocket leaves on it.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Then there is also always the option to go the sweet way, if you want to. I don’t want to today.</span></div>
Chris Halfhttp://www.blogger.com/profile/14575278721135723556noreply@blogger.com1tag:blogger.com,1999:blog-3291967246759135121.post-2588987565426763342017-05-13T11:04:00.000+02:002017-05-13T11:04:12.790+02:00Breakfast with bills II<div style="border: 0px; color: #333333; font-family: 'Andale Mono', Courier; font-size: 15.960000038146973px; margin-bottom: 1.5em; outline: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;">
What is the first thing that comes to your mind, when you think about breakfast?</div>
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I said the first thing, so don’t ponder to long over it. For me, always the sentence ‘Breakfast is the most important meal of the day.’ comes to my mind. Now I don’t want to argue over it, saying anything for or against it.</div>
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The second thing that comes to my mind is … eh … wait, I just asked about the first thing, so there is no point in talking about the second.</div>
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Whatsoever, there are many ways to have a great breakfast. Some, though, require going the extra mile. This for sure applies for the three things I want to show you today in my … eh … series ‘… with Bills’ which I started due to ...</div>
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Anyway, let’s have a closer look at number one: Coconut Bread:</div>
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As is mentioned in ‘Bills Sydney Food’ it is good to ‘Keep slices in the freezer for workdays when you’d rather be in the Caribbean.’ Well, to this I can only say: My freezer isn’t that big. However, I tried it as far as possible in my case.</div>
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Having breakfast alone, you’ll never need one loaf in one go. No, you even don’t need it when having breakfast with two persons. I was fine settling with two slices, leaving some to be put into the freezer for one of those days or for any day. Did I say both could be the same in my case? Nah, anyway …</div>
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You could enjoy this bread with salt-fish relish. Fine, I don’t have any and I don’t get any, but you can also enjoy it in other ways. Just some icing sugar on it is lovely. On the other hand, putting something else on it might give it that extra kick, but that I yet have to find out.</div>
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The bread contains eggs, milk, vanilla essence, flour, baking powder, cinnamon, sugar, shredded coconut and butter, just to give you an idea what to expect.</div>
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Well, I enjoyed it very much and by this I remind myself now to make one again soon for my freezer isn’t really that big. Oh, I don’t even have a real freezer, just a small freezer compartment in the fridge and since I just can’t … eh, but could … fill it all the way with coconut bread, I have to take another approach here.</div>
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So, have two slices of coconut bread and a cuppa with it. At least once I also had a Mango and Banana Sunrise Drink together with it. That’s lovely, too. It’s a mixture of orange juice, mango, banana and a bit of yoghurt. You can’t go wrong with that.</div>
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On to the next splendid breakfast. I can tell you, it’s not a light one. For that one you need peaches and … eh … although I know, I might earn myself a comment for this … eh … I will mention it nevertheless: you have to get those peaches naked …</div>
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Whatever the case, we want to do something with those peaches apart from slicing them up and putting them in a bowl with lemon juice and sugar for 30 minutes. Eh … you see, again you need some time, so you have to carefully think about it when you want to have it for breakfast.</div>
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Right, what do we want to do with those lucky peaches?</div>
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Basically, it’s French Toast Stuffed with Peaches. Well, there is additionally to some eggs, milk, cream vanilla, more sugar, cinnamon and nutmeg involved.</div>
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Bread?</div>
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Right, I especially went to the bakery next door to get some lovely white bread, although Bill said to use brioche bread. I didn’t see any at that time, but found some later … and bought it … and just ate it plain as it was. Putting things in mind together … that would have been really gorgeous using that brioche for the French Toast, although it was already great the way it was, topped with some vanilla yoghurt and maple syrup.</div>
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Definitely a wonderful start into the day, you just need to have sufficient time in the morning. After all you can’t just pull that pre-arranged French Toast thingy from your freezer – that is if you have one – as you could do with the coconut bread just mentioned above.</div>
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Along that line, just shift to something you could pull from your freezer – that is if … eh … forget it. The whole process starts somehow like this …</div>
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No, that is actually wrong, this isn’t really the start of it, it’s just the first photo I took in the course of preparing Iced Cinnamon Snail Rolls … and I already crave some. I have to come to the conclusion, this post is a tad dangerous for me. However, I also can’t stop right now. We have to go on.</div>
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At the point of the photo, we already have prepared a dough with yeast having aloud it an hour to double in size. You see, you definitely don’t want to make it fresh in the morning you want to enjoy some for breakfast.</div>
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We have brushed the dough with melted butter and sprinkled it with brown sugar and cinnamon.</div>
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After that it’s rolling up to make a log. Guess what, then it’s time to slice the log up into thick slices to place on a baking tray and leave once more to double in size. Yes, it really takes some time with all this rising business.</div>
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You can already see where this is getting to. At one point then you have to get the heat on in your oven and … yes, bake and wait even more while the baked goods are cooling down on a rack. All this is really a job of patience, but since you will be able to fr…. eh … it will be absolutely worth it. Trust me, just this once. I know what I’m doing … do I?</div>
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For the most part they already look great, maybe apart from the second from the left in the middle row. Fine, at least we have one, we can just much away on as soon as we feel the temperature of the rolls is suitable for not hurting any parts of your mouth.</div>
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Right, don’t forget the icing consisting of icing sugar, warm water and vanilla. I really tried my best to drizzle it on.</div>
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To draw a conclusion from this … those three recipes are something lovely I would not just take for breakfast. In fact, I would be happy with any of it right now. It’s only too bad I can’t right now.</div>
Chris Halfhttp://www.blogger.com/profile/14575278721135723556noreply@blogger.com1tag:blogger.com,1999:blog-3291967246759135121.post-35186060232571935592017-05-11T10:55:00.000+02:002017-05-11T10:55:04.046+02:00A French evening with ...<div style="border: 0px; color: #333333; font-size: 15.960000038146973px; margin-bottom: 1.5em; outline: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;">
<span style="font-family: Trebuchet MS, sans-serif;">Bonsoir!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">No, I am not doing it again this time and have a post in French. I wouldn’t be that good with it. Nevertheless we are going to have some French food. Are we? Well, I don’t want to insult someone or something like that, but …</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">… sometimes having something French for me means …</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Yes, a board of fromage, some bread and vin rouge. It’s all quite simple. Just unpack the cheese, place it on a board. Open a bottle of red wine and pour it into a glass and … et voila!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Fine, did I forgot something? A French evening with … With whom? No, not with whom, with what? Bread that is, garlic bread to be a bit precise.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">So, pouring the wine and unpacking the cheese is quite simple, but baking your own bread is a bit of work …</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Sift 500 g of flour into a bowl, add 7 g of yeast, pour over 250 ml of water and bring it together. Add a few tablespoons of steamed garlic t it.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Knead the dough for 5 minutes, let it rest 10 minutes, knead for 20 minutes (quite some work). Leave the dough to rise for 1 hour.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Then shape it into two balls and let it rise for 45 more minutes. Afterwards get it into the desired final shape and leave it for another 35 minutes. Then bake it at 230 °C for 20 minutes and then …</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Maybe let it cool down a bit, if you like.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Fine, now I rushed a bit through the whole process of baking the bread leaving out a few details, like the precise shaping, the cut on top and the water in the oven for a good crust.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Anyway, it’s quite a process and as for me, sometimes you get nice bread and sometimes it’s not just perfect. Well, I enjoyed the bread, but it was a bit compact and not so lightly. Nevertheless, it worked out fine with the cheese and the wine.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">For now I leave you with a picture of my adventuring time in France …</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIIHSQt2uHalc81-xijgeqSso1uz4VyQLHTYQiONEJ9ImGwKCwGkZQcwBDOzrcWhKI6TdSnbmRwGtwGMkFd6WQODj81NUnnmPoEAxKuCf8wlRLkQuFA4PKblt8ODxwA5uv9Ppf15V55Utn/s1600/Adventure-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIIHSQt2uHalc81-xijgeqSso1uz4VyQLHTYQiONEJ9ImGwKCwGkZQcwBDOzrcWhKI6TdSnbmRwGtwGMkFd6WQODj81NUnnmPoEAxKuCf8wlRLkQuFA4PKblt8ODxwA5uv9Ppf15V55Utn/s640/Adventure-1.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Au revoir!</span></div>
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Chris Halfhttp://www.blogger.com/profile/14575278721135723556noreply@blogger.com1tag:blogger.com,1999:blog-3291967246759135121.post-34812552673583802802017-05-09T10:50:00.000+02:002017-05-22T17:43:27.325+02:00Sale el Sol Tortillas del Trigo<div style="border: 0px; color: #333333; font-size: 15.960000038146973px; margin-bottom: 1.5em; outline: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;">
<span style="font-family: "trebuchet ms" , sans-serif;">Hoy tenemos algo completamente diferente. Ya ves. Vamos a tratar de cocinar algo Español en español. Empezamos de inmediato …</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdtJ0dWtEm_3cSDTj0C-dVtH5HC9eMjqpf1rExN9YwXLox6OxVTDhMqkFxxV4ByUQRXCv5YVrf8vwGbkrcB0SXZF0Kqk2LiugrxsusHFn-ouk98iP6wqYcjW3IspVhOQA3PdQvfXXkJVJp/s1600/Sale-el-sol-tortillas-del-trigo-6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdtJ0dWtEm_3cSDTj0C-dVtH5HC9eMjqpf1rExN9YwXLox6OxVTDhMqkFxxV4ByUQRXCv5YVrf8vwGbkrcB0SXZF0Kqk2LiugrxsusHFn-ouk98iP6wqYcjW3IspVhOQA3PdQvfXXkJVJp/s640/Sale-el-sol-tortillas-del-trigo-6.jpg" width="640" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><strong style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;">Ingredientes:</strong><br />Un poco de ensalada verde<br />Seis tomates pequeños<br />Un pimiento rojo<br />Un pieza de la carne sazonada/marinada – 100-200 Gramos (de vaca, pollo o cordero)<br />100 g chorizo<br />Una cebolla pequeña (las rojas son mejor)<br />Un poco de queso<br />Tortillas del trigo<br />Sel, pimienta<br />Un poco de zumo de limon</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><strong style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;">Elaboración:</strong><br />Cortar la ensalada verde, los tomates y el pimiento rojo en trozos pequeños. Sazone con sal y pimienta. Mezclar con el zumo de limón.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Cortar la cebolla en aros.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Freír la carne y el chorizo. Después cortar en trozos pequeños.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Ahora, empezamos con el tortilla del trigo. Calentar la tortilla. Después ponga la ensalada en la tortilla.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-8W3vQtJUYX5M_LvDqLsPBfqiSTcM3u6urguMRHN1I0KBqvNxxEnn8w6152s0OVUKaPh6T5g-vIOmk3GsvTI8UjrWRB2XRWBUw69CklavzT923SSwrXLZwXPAqTGicmAonx5koTAmssky/s1600/Sale-el-sol-tortillas-del-trigo-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-8W3vQtJUYX5M_LvDqLsPBfqiSTcM3u6urguMRHN1I0KBqvNxxEnn8w6152s0OVUKaPh6T5g-vIOmk3GsvTI8UjrWRB2XRWBUw69CklavzT923SSwrXLZwXPAqTGicmAonx5koTAmssky/s640/Sale-el-sol-tortillas-del-trigo-2.jpg" width="640" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Después los trozas del chorizo y un poco de queso.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3XVffDKaf5_LiDn9152CGgRcH3_Y2JM9WhXNJ3DeJQfcQ2AQSAGisrgf0TtNllHi57IQIvZoj8AkLpnalbGTlUoKzsJrNQZKRuTWFtWW0VkGqoILZtckMyI26iAdfb50vr_gTHhwwZcUd/s1600/Sale-el-sol-tortillas-del-trigo-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3XVffDKaf5_LiDn9152CGgRcH3_Y2JM9WhXNJ3DeJQfcQ2AQSAGisrgf0TtNllHi57IQIvZoj8AkLpnalbGTlUoKzsJrNQZKRuTWFtWW0VkGqoILZtckMyI26iAdfb50vr_gTHhwwZcUd/s640/Sale-el-sol-tortillas-del-trigo-3.jpg" width="640" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Después la carne y los aros de cebolla.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbHI0cwbu720PHkx_IMfRaFS7u-f8vcwx_R13DqqgPl7eb9teUFBLyXE_BJCAD8V4uVQJRdJyX1A5yiZSmY93W1cP54Io_Run6X6HLApQ5i1XNs-IXX1ze6alfR-V6hmqjGH38bg9lf9Fb/s1600/Sale-el-sol-tortillas-del-trigo-4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbHI0cwbu720PHkx_IMfRaFS7u-f8vcwx_R13DqqgPl7eb9teUFBLyXE_BJCAD8V4uVQJRdJyX1A5yiZSmY93W1cP54Io_Run6X6HLApQ5i1XNs-IXX1ze6alfR-V6hmqjGH38bg9lf9Fb/s640/Sale-el-sol-tortillas-del-trigo-4.jpg" width="640" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Eso es todo. Ahora envolverlo y comérselo. Disfrute de su comida!</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Un poco de papel de aluminio podría ayudarle.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0nlLai-FKYDPh08mja_XvJt1YmugzRHPXBag9CIhY0ioWn65LlfsqpWGF8bvRLmDTJGRynTC2Qyy7UavBG7yWfG5HP_4zLWK2i1Vi7tzwdpKAdnlMe-hE3WwvAxCMpQak2_7OzpzmYd4q/s1600/Sale-el-sol-tortillas-del-trigo-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0nlLai-FKYDPh08mja_XvJt1YmugzRHPXBag9CIhY0ioWn65LlfsqpWGF8bvRLmDTJGRynTC2Qyy7UavBG7yWfG5HP_4zLWK2i1Vi7tzwdpKAdnlMe-hE3WwvAxCMpQak2_7OzpzmYd4q/s640/Sale-el-sol-tortillas-del-trigo-1.jpg" width="640" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Are you still with me? How good was your Spanish to understand the recipe or did you need no knowledge of Spanish at all, because the photos were telling everything?</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Just to make sure, let us go through it again …</span></div>
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<strong style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;"><span style="font-family: "trebuchet ms" , sans-serif;">Sunrise wheat tortillas</span></strong></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Maybe there is a reason for the name of the dish, but at least the sun is really out these days. I could have called it summer tortillas, but … I didn’t. My call!</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">But now, without any further ado …</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><strong style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;">Ingredients:</strong><br />A little bit lettuce<br />Six small tomatoes<br />One red bell pepper<br />A piece of seasoned/marinated meat – 100-200 g (beef, chicken or lamb)<br />100 g chorizo<br />One small onion (the red ones are better)<br />Some cheese<br />Wheat tortillas<br />Sal, pepper<br />A splash of lemon juice</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><strong style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;">Method:</strong><br />Cut the lettuce, tomatoes and red bell pepper into small pieces. Season with salt and pepper. Mix with the lemon juice.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Cut the onion into rings.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Fry the meat and the chorizo. Then cut it into small pieces.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Now, we can start with the wheat tortilla. Warm up the tortilla. Then put the salad on the tortilla.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Then the chorizo and cheese.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Then the meat and the onion rings.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">That’s all. Now wrap it up and eat it. Enjoy your meal!</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">A little bit of aluminium foil could help you.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Und weil das ganze jetzt so schön war hier nochmal für alle die, die weder viel mit Spanisch noch mit Englisch am Hut haben …</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Wir wollen da, wie schon zuvor, nicht lange rum fackeln und einfach loslegen …</span></div>
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<strong style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;"><span style="font-family: "trebuchet ms" , sans-serif;">Sonnenaufgangstortillas</span></strong></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Gut, euch kann ich’s ja sagen, wenn ihr wollt könnt ihr es auch zum Frühstück essen oder auch zum Mittag oder zum Abendessen oder nachts oder zwischendurch oder wenn ihr Hunger habt. Was auch immer, die Sonne ist draußen, also hier mein Beitrag …</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><strong style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;">Zutaten:</strong><br />Etwas grüner Salat<br />Sechs kleine Tomaten<br />Eine rote Paprika<br />Ein Stück gewürztes/mariniertes Fleisch – 100-200 g (Rind, Hähnchen oder Lamm)<br />100 g Chorizo<br />Eine kleine Zwiebel (die roten sind besser)<br />Etwas Käse<br />Weizentortillas<br />Salz, Pfeffer<br />Ein wenig Zitronensaft</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><strong style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;">Zubereitung:</strong><br />Den Salat, Tomaten und rote Paprika in kleine Stücke schneiden. Kit Salz und Pfeffer würzen. Mit dem Zitronensaft mischen.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Die Zwiebel in Ringe scheiden.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Das Fleisch und die Chorizo anbraten. Dann in kleine Stücke scheiden.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Jetzt können wir mit der Weizentortilla anfangen. Die Tortilla aufwärmen. Dann den Salat auf die Tortilla geben.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Dann die Chorizo und Käse.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Dann das Fleisch und die Zwiebelringe.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Das ist alles. Nun zusammenfalten und essen. Guten Appetit!</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Ein wenig Albfolie könnte helfen.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">So, nun habt ihr wohl genug, oder soll ich das ganze jetzt nochmal in irgend einem Dialekt abspulen. Aber ich denke bei ‘datt’, ‘watt’, ‘ett’ und irgendwelchen Spezialausdrücken flippt die Autokorrektur – oder doch eher ich – völlig aus und es wird kein glückliches Ende nehmen.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Das würde niemand wollen.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">No one would want that.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Nadie querría eso.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Kimse isterim.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Personne ne voudrait que.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">कोई भी उस चाहेगा।</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">誰もそれを望んないだろう。</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">I think, this is a very good point to stop this post. I hope you enjoyed it. Hey, after all, this still is … Cooking Around the World!</span></div>
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Chris Halfhttp://www.blogger.com/profile/14575278721135723556noreply@blogger.com0tag:blogger.com,1999:blog-3291967246759135121.post-28962150060946971122017-05-06T10:42:00.000+02:002017-05-06T10:42:08.259+02:00Gammon and Baked Beans Casserole<div style="border: 0px; color: #333333; font-family: 'Andale Mono', Courier; font-size: 15.960000038146973px; margin-bottom: 1.5em; outline: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;">
Here I am again sitting in front of my computer and typing away. Well, not really typing away. I’m not quite sure what kind of post I should put up today. I’ve prepared the images already and I have a name for the post, so it’s not that. There is some kind of food and recipe thing waiting to be fashioned into a post and maybe as well in a way that someone who wants to recreate the dish can do so.</div>
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Then it is something different. I’m not sure whether I should turn this again into a psychological or weird post or whether to simple through the recipe at you.</div>
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However, as the title promised food, I have to give you my Gammon and Baked Beans Casserole. I could think of any other proper name for it.</div>
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<strong style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;">Gammon and Baked Beans Casserole</strong></div>
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First of all we need a 20 x 20 cm casserole dish. Feel free to use another size, if you want, but the following is based on that size.</div>
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Drizzle some olive oil into the casserole dish. So, take note of this first ingredient. Then we move on to the next step.</div>
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We continue with a layer of sliced potatoes. You don’t have to do them that thinly, but not that thickly either. Let me think, that might be about 4 or 5 potatoes in that dish. We move on.</div>
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Next some onion rings. What you reckon, how many onions are this? Hm, well one or two I’d say. If you want more, though, or have a different size of onions, adjust accordingly.</div>
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Time for some gammon then. Or do you prefer bacon? It’s your call. At least we don’t have to argue about the number of slices I used here. It’s obvious, isn’t it. At the time I did this, I had to think about a way to use these up as I had a brunch with some friends at my place and I had some leftovers. Speaking of leftovers brings us also to the next step.</div>
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There were some leftover baked beans. So I continued covering the gammon with a generous layer of baked beans. Here we go.</div>
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Cheese, we need to have cheese. It always makes sense for me. For simplicity I just put on two slices of cheese. If you have some grate-worthy cheese available, go ahead.</div>
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That leaves us with a final layer of gammon again. Somehow I have to get rid of it and after all I want to call it Gammon and Baked Beans Casserole. So I had to use more than three slices.</div>
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Now that leaves us with putting it into the pre-heated oven. You for sure know my rule. So, that is 30 minutes at 180 °C. Then things should look fine. Otherwise leave it in for a couple more minutes.</div>
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For me that looks ready. To give it all a little colour offset, a bit of chives will do nicely and I had to use it before the whole plants things of kicking the bucket due to it’s limited lifespan or my poor treatment.</div>
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Plate it up and enjoy it. Cucumber? Mostly the same reason as the chives, but then you need some more veggie bit on that dish, don’t you?</div>
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I guess, I already said too much again, but then again, there is no way in stopping me once things get started. However, most of the time things don’t get started.</div>
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With that we … end.</div>
Chris Halfhttp://www.blogger.com/profile/14575278721135723556noreply@blogger.com0tag:blogger.com,1999:blog-3291967246759135121.post-60986187985813228312017-05-04T10:27:00.000+02:002017-05-04T10:27:04.147+02:00Millenium Falcon Salted Caramel Cake<div style="border: 0px; color: #333333; font-family: 'Andale Mono', Courier; font-size: 15.960000038146973px; margin-bottom: 1.5em; outline: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;">
May the fourth be with you!</div>
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Again another year has rolled passed. While I don’t care much about any kind of holiday and special cooking and baking for it, I like May the 4th – Star Wars Day, well I like the pun on the phrase “May the force be with you!” Fine, I liked the movies, too.</div>
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But that’s it. Ah, well, when I have the chance I bake something … and I reckon, I will go to the cinema to watch episode VIII in December.</div>
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However, I am not going to send a model of a spacecraft into space in order to get some attention. Hm …!?! Maybe I could sent a cake of a spacecraft into space …</div>
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Anyway, during the weekend I was talking to a friend and he suggested I could maybe make a Death Star cake. Nah, that would be too much work. What about some cupcakes. We arranged some batter and added green food colouring. After baking, the idea was to add some marzipan to make them look like Yoda heads. Well, the cupcakes didn’t turn out that green and the homemade marzipan not that good for modelling, although it tasted very yummy due to the addition of Amaretto.</div>
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Then I got an idea for May the 4th …</div>
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A rough sketch of the Millennium Falcon from Star Wars that would help me the next day to build a Millennium Falcon cake.</div>
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We would need a sponge and some sort of filling or topping. I did some more pondering and researching …</div>
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I wanted something with caramel and cream cheese. A quick look at the basics again for achieving it and we are off to shopping. Maybe a marzipan cover would be lovely.</div>
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Shopping ready! Now, let’s go for it …</div>
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<strong style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;">Ingredients:</strong><br />
<span style="border: 0px; margin: 0px; outline: 0px; padding: 0px; text-decoration: underline; vertical-align: baseline; word-wrap: break-word;">Sponge:</span><br />
225 g butter<br />
225 g sugar<br />
4 eggs<br />
225 g (self-rising) flour<br />
1 tsp baking powder<br />
Vanilla extract<br />
Pinch of salt<br />
<span style="border: 0px; margin: 0px; outline: 0px; padding: 0px; text-decoration: underline; vertical-align: baseline; word-wrap: break-word;">Salted Caramel Sauce:</span><br />
200 g brown sugar<br />
85 g butter<br />
120 ml cream<br />
Vanilla extract<br />
1 tsp fleur de sel (or sea salt)<br />
<span style="border: 0px; margin: 0px; outline: 0px; padding: 0px; text-decoration: underline; vertical-align: baseline; word-wrap: break-word;">Buttercream:</span><br />
225 g butter<br />
115 g cream cheese<br />
Vanilla extract<br />
The salted caramel sauce<br />
400 g icing sugar</div>
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<strong style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;">Method:</strong><br />
Don’t worry, the sponge is just a standard sponge as you might use for a Victoria Sponge cake as well. So, if you don’t feel like Star Wars, have a normal round one, but …</div>
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We feel like Star Wars now. After all, John Williams is assisting us through the whole process. So turn up the volume of your speakers. Yes, it would be best this post comes with a soundtrack,but if you want to hear anything, you have to put on the music yourself.</div>
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Fine, “Bake we must!”</div>
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Take a bowl, add the butter and the sugar for the sponge and get whisking … until it’s fluffy.</div>
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Yeah, I don’t know whether that is fluffy, but that’s the way I’m gonna use it. Crack one egg into it. Beat it. Crack another egg. Beat it again. Next egg. More beating. Last egg. Finish beating. Add the vanilla extract.</div>
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Now sift in the flour and the baking powder. Don’t forget a pinch of salt. Incorporate everything to get a smooth batter.</div>
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For the baking the oven is heated up to 180 °C.</div>
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Line a baking tray with baking parchment and spread the batter on it …</div>
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Like this it goes into the oven for 25 minutes.</div>
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At this point you could be tempted to start the salted caramel sauce. Don’t do it! see where you can tidy up things while the sponge is baking.</div>
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Remove the sponge from the oven and give it time to cool down.</div>
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Now you can feel free to start the salted caramel sauce. Get yourself a saucepan and add the brown sugar and cover it all with water. Place the remaining ingredients for the sauce nearby …</div>
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Put on the heat … full power … energise!</div>
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The sauce seems a bit tricky. Obviously, you can’t see when the sugar starts to get an amber colour, for it already has such. Hear it is, where you need to use the force, you need to feel it. Well, you don’t have to close your eyes for the next step, but if you want it, go for it.</div>
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Reach out with your senses and feel the caramel getting ready as the liquid is bubbling away. You will sense a change in the bubbling or a tremor in the force …</div>
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When that happens, reduce the heat from full to medium, get a wooden spoon into your right hand … eh … or left hand, if you prefer that. Start stirring.</div>
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Throw in the butter. Stir and watch it melt away.</div>
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Pour in the cream and watch it distribute, stirring all the time.</div>
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Add the vanilla extract and the fleur de sell (sea salt), while you continue stirring.</div>
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At this point, I turned off the heat and continued stirring with the remaining heat until the caramel sauce stopped bubbling. Then set it aside for cooling.</div>
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Back to the sponge. I cut it into half and placed one piece above the other to follow my Millennium Falcon blueprint to cut it out of the sponge.</div>
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Hm … it looked … okay …</div>
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That will do. In order to be able to proceed here, we need the buttercream ready.</div>
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Another bowl, some more whisking and we are ready …</div>
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Add the butter and the cream cheese to the bowl and whisk it together. There goes another bit of vanilla extract.</div>
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The salted caramel sauce isn’t that hot anymore, so we can spoon it into the bowl as well and mix it in thoroughly.</div>
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Bit by bit we add the 400 g icing sugar. That sounds like awful a lot. No worries! Combine it all well. Ah, that looks like awful a lot of buttercream. Fine, we are going to use it all up anyway.</div>
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Spread a layer of … let’s say one third of it … on the bottom sponge …</div>
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Carefully place the top sponge … eh … on top of it. No big deal, huh?</div>
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Use some of the sponge cuttings to create a satellite dish, a round object placed on a wedge.</div>
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It’s time to use up that remaining buttercream and cover the whole cake in it. Give it your best to get the cream on. If you have any cream in undesired places, I’m afraid you have to remove it and eat it up. Well, that’s what I did.</div>
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Hm, you get an idea of the Millennium Falcon at this point, but we still can do better with some chocolate buttons and a bit chocolate from a decorating pen …</div>
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That’s it. In order for my cake decorating skills to improve, I reckon I have to do a few more cakes. Well … if I get any ideas, that is.</div>
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When I was younger … much younger … I never had a Millennium Falcon model, but now I have a Millennium Falcon cake and … the only thing can do with it, is eat it up. However, considering the over 500 g of sugar and the amount of sugar in it, I guess, I have to enlist the help of others to deal with the cake. Otherwise I’ll have a BIG problem.</div>
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So, if you are i the neighbourhood anytime soon …</div>
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Well, I had a model of a TIE-fighter once. I already thought of making some TIE-fighters with cookies and marzipan or even a marzipan X-Wing, but … that would have been a lot harder.</div>
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Speaking of marzipan, there was no room for a marzipan cover here, so I definitely have to make some more cake involving that soon.</div>
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For the time being, though, I wish you a lovely day and … if you feel like it … share some of your Star Wars Day creations in below in the comment section.</div>
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Otherwise, have a delicious Salted Caramel cake …</div>
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Chris Halfhttp://www.blogger.com/profile/14575278721135723556noreply@blogger.com2tag:blogger.com,1999:blog-3291967246759135121.post-77382396836648901622017-05-01T10:35:00.000+02:002017-05-01T10:35:10.345+02:00Dinner with Bills<div style="border: 0px; color: #333333; font-size: 15.960000038146973px; margin-bottom: 1.5em; outline: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;">
<span style="font-family: "trebuchet ms" , sans-serif;">Here we go with another part in the bill-series before the month of May comes to its end. It was long due anyway. While I have had at least one more dinner dish from <em style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;">Bills Sydney Food</em> before I already wrote about it under different circumstances. There was for example the dish: <a href="http://chris-cookingaroundtheworld.blogspot.de/2013/09/bills-sydney-food-prawn-and-chilli.html" style="border: 0px; color: #0011bb; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline; word-wrap: break-word;">Prawn and Chilli Linguine</a> …</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Well, if you follow the link, of course you find the old post. However, we like to go on with something more current, although it is pasta again.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">The dish is called Fresh Tomato Pasta. The aim was to get as much taste out of the tomatoes as possible. So best it would be to have as best tomatoes as you can get.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">There is not much fuss about it. Apart from the tomatoes and the pasta, you have just some sea salt, olive oil, red wine vinegar, juice and zest of a lemon, red chilli, black pepper and some basil leaves. It tasted fresh indeed.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">For sure I will make that one again … well, I have all the ingredients at home most of the time, although the tomatoes could be a bit better, since they are not in full swing yet.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">The other dinner dish I tried is not for the main course, but rather for pudding: Pavlova. I will not start this background discussion regarding the origin of pavlova again. After all, that is not what this is about.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Well, that looks already lovely and … was not that difficult to accomplish. However, it still has to go into the oven. The challenge is to have it over one hour in the oven at 120 °C, get it firm on the outside and don’t let it brown. Hm, eh, well, judge for yourself …</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">That was the best I could do. Maybe you can notice the colour difference in comparison with the whipped cream. Whatever the case, it tasted delicious with the pulp of the passionfruit.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Now that was the dinner part I tried so far, now I could start again with breakfast thing. Besides that, I should get cooking again.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">If I remember it right, I kind of challenged myself to try as many recipes from <em style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;">Bills Sydney Food</em> as possible. Eh, that doesn’t sound like a challenge at all. Ah, no worries, I don’t need a challenge, it’s just about having a bit of fun …</span></div>
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Chris Halfhttp://www.blogger.com/profile/14575278721135723556noreply@blogger.com1tag:blogger.com,1999:blog-3291967246759135121.post-82906104068742759972017-04-28T10:19:00.000+02:002017-04-28T21:07:23.916+02:00Spinach and Feta Tart<div style="border: 0px; color: #333333; font-family: 'Andale Mono', Courier; font-size: 15.960000038146973px; margin-bottom: 1.5em; outline: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;">
I am really feeling great. Life is beautiful, and so is my lovely wife. Surely I am feeling wonderful and in part it is also because I stick to the three pillars of healthy living: regular exercise, health diet and sufficient sleep.</div>
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Sometimes we tend not to belief in simple advice, but … usually there is only one way to find out: try it!</div>
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Accordingly, in order to find out, whether you like my dish for today, you simply have to try it: Spinach and Feta Tart. </div>
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Well, there was some kind of pondering going on in my head, whether I should call it Spinach and Feta Tart or Feta and Spinach Tart. Looking at the ingredients, there would have been other options, too, like Spinach, Feta and Pine-nut Tart. Continuing from that one, yet more options would have been possible: Feta, Spinach and Pine-nut Tart or Pine-nut, Spinach and Feta Tart or Pine-nut, Feta and Spinach Tart. Then there is the option of abbreviating things: SF-Tart, FS-Tart, FSP-Tart, PSF-Tart, PFS-Tart, SFP-Tart or SPF-Tart … and we haven’t even mentioned there is garlic involved as well, nor is there any hint towards the kind of pastry used.</div>
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Nothing of that doesn’t really matter, so we stick with Spinach and Feta Tart. After all those are the main heroes. Here we go with the recipe …</div>
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<strong style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;">Ingredients:</strong><br />
400 g puff pastry<br />
Knob of butter<br />
1 onion<br />
2 cloves of garlic<br />
500 g spinach<br />
1 tsp. nutmeg<br />
200 ml cream<br />
200 g feta<br />
80 g pine-nuts<br />
2 eggs<br />
Salt and pepper</div>
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<strong style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;">Method:</strong>Lightly oil your tart tin. I just rub it all over with butter, fine only the inside of course. Then line it with the puff pastry. It could look somewhat like this …</div>
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In a large pan, melt the knob of butter and then add the finely chopped onion and garlic. Fry them until translucent. Get your fresh spinach ready and wilt it down in the pan, even bit by bit when your pan can’t hold it at the same time. Season with nutmeg.</div>
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Get yourself a large bowl and mix the crumbled feta, cream, pine-nuts and the two eggs. Once the spinach is ready, incorporate the contents of the pan in the bowl as well. Season with salt and pepper.</div>
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All that goes now onto the puff pastry and then into the pre-heated oven at 180 °C for about 30 minutes. Honestly, I always try every dishes at 180 °C for 30 minutes. That’s my favourite baking temperature and time. In between I check, though, if it’s necessary to reduce or extend the time. Once the Spinach and Feta Tart got some nice colour to it, I reckon, we are ready to remove it from the oven.</div>
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It already has been a while since I did it and I nearly lost the recipe since I forgot to take notes, but since I have been rejuvenated recently, it worked well with my brain.</div>
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At this point, you just need to slice up the tart, serve it and enjoy it.</div>
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That should be possible. I don’t know what you think, but the combination of spinach and feta somehow sounds Greek to me. Just a feeling. If you like to give it a more Greek touch, you should use a few sheets of filo pastry instead of just normal puff pastry. Optionally you could also drink an Ouzo or two while preparing it. It’s entirely up to you, though.</div>
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Anyway, dig in …</div>
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See you another time then. I only need to watch now, how this rejuvenation thing is working out, how far it will take me back and, whether, it will result even in doing some stupid things …</div>
Chris Halfhttp://www.blogger.com/profile/14575278721135723556noreply@blogger.com0tag:blogger.com,1999:blog-3291967246759135121.post-39060788193918258752017-04-26T10:11:00.000+02:002017-04-26T10:11:02.424+02:00Bacon and Asparagus Carbonara<div style="border: 0px; color: #333333; font-size: 15.960000038146973px; margin-bottom: 1.5em; outline: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;">
<span style="font-family: Trebuchet MS, sans-serif;">Yes, it’s really happening again. I go through the shop and see vegetables and fruits and other ingredients and I get already ideas what to do with them. Wonderful!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">However, when you go after every idea you end up in buying more than you can manage to eat in a reasonable amount or amount of time.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Anyway, this time it was asparagus and mushrooms. As for the mushrooms they still have to wait until tomorrow. Maybe, they go for the breakfast, for even as I am writing now another idea comes up for the other half of the asparagus.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Therefore we are having bacon and asparagus carbonara, for we all know that asparagus and bacon go well together. Yes, originally I wanted to have asparagus wrapped in bacon, but … hey … why not try something different.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">As bacon, cream, egg and cheese make a good carbonara, why not toss everything together and go for it.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Here we go …</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><strong style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;">Ingredients:</strong><br />A bit of olive oil<br />200 g green asparagus<br />100 g stripes of streaky bacon<br />A few leaves of sage<br />Salt and pepper<br />200 g crème fraîche<br />2 eggs<br />Hand full of grated Parmesan<br />Pasta</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><strong style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;">Method:</strong><br />Cut the asparagus into smaller, bit sized pieces and the bacon into smaller stripes.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Heat up a pan with a bit of olive oil and throw in the asparagus and bacon. Let it all get some colour. Later you can add the finely chopped sage and a bit of pepper.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Meanwhile you cook your pasta according to the instructions on the package or … as you have done your own fresh pasta … as long as they need.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Still meanwhile you get yourself a bowl to mix in the crème fraîche, the eggs, the Parmesan and some salt and pepper.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Pasta ready? Get a bit of cooking water into the pan and rinse away the remaining cooking water. Toss the pasta with the asparagus and bacon and take the pan from the heat.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Mix the egg mixture with the pasta and serve your meal …</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Grate over some extra Parmesan and maybe sprinkle a bit of olive oil over it.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Enjoy!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">It was very delicious. I was pleased with the end result and for sure will have some more of it.</span></div>
Chris Halfhttp://www.blogger.com/profile/14575278721135723556noreply@blogger.com0tag:blogger.com,1999:blog-3291967246759135121.post-54648513063516002452017-04-23T10:03:00.000+02:002017-04-23T10:03:07.111+02:00Panko Fried Brie with Lavender Mushrooms<div style="border: 0px; color: #333333; font-size: 15.960000038146973px; margin-bottom: 1.5em; outline: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;">
<span style="font-family: Trebuchet MS, sans-serif;">While the weather is not as it’s best these days, we already had some quite pleasant days.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">It’s best not to expect perfection all the time, because you are only going to be disappointed. For sure, you don’t want that. Rather concentrate on the small things of beauty always around you, appreciate that.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Then you can find enjoyment more often …</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">… like in a quick and simple meal with not much fuss about it. Among the simple things I enjoy is cheese. I wouldn’t want to imagine a life without cheese. If I would have to choose between cheese and meat – which one to go without, I would select the meat to go without rather than the cheese.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">But, I don’t have to choose. However, for the following meal I have chosen to go without meat and with cheese … with Brie to be more precise. So we are having Panko Fried Brie with Lavender Mushrooms …</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Somehow I like lavender, so I try to look for new ways to carefully introduce it into cooking. See, whether it works today.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><strong style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;">Ingredients:</strong><br />Olive oil<br />200 g mushrooms<br />2 cloves of garlic<br />Salt, chilli<br />Juice of half a lemon<br />1 tsp. lavender buds<br />Knob of butter<br />1 Brie (200 g)<br />1 egg<br />Panko (or other breadcrumbs)<br />Rosemary</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><strong style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;">Method:</strong><br />Use two pans to get both elements ready at the same time. I used a griddle pan for the Brie.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Well then, how do we go about?</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Heat up some olive oil for the mushrooms.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Prepare the brie by tossing it around in the whisked up egg. Next you have the panko ready together with some salt and finely chopped rosemary. Try as best as you can to coat the Brie with it.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">The mushrooms start rolling in the pan. Season them with salt and a bit of chilli if you like.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">The Brie is in the other pan. You turn it, when you think the time is right after a few minutes. If it starts oozing away in your pan, you’ve lost and evidently waited too long.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Add the lemon juice and the lavender to the mushrooms and let them continue in the heat. Finish it off with a knob of butter.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">When you have done everything right, both the Brie and the mushrooms are finished at about the same time. So, serve it up …</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Have some bread on the side and … whatever makes you happy. Fine, here we have another use of lavender in cooking. As I felt, the taste was good and I enjoyed it.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Do you enjoy going for a walk. I hope to walk … eh … well, a lot this year. </span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Anyway, have a lovely day! Keep smiling!</span></div>
Chris Halfhttp://www.blogger.com/profile/14575278721135723556noreply@blogger.com2tag:blogger.com,1999:blog-3291967246759135121.post-61555137629484486432017-04-21T09:53:00.000+02:002017-04-21T09:53:07.763+02:00Lunch with Bills<div style="border: 0px; color: #333333; font-family: 'Andale Mono', Courier; font-size: 15.960000038146973px; margin-bottom: 1.5em; outline: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;">
Now, it is time again to go on with some more food from <em style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;">Bills Sydney Food</em> by Bill Granger with you. You might remember my post Breakfast with bills. After having had breakfast, it’s the only natural step to have lunch.</div>
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What do we have on offer today?</div>
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Ricotta and Tomato tart. Delicious! Since I like ricotta anyway, that’s a good one for me. The recipe had all the guidelines you needed to make your own puff pastry … I used a package from the shop anyway. Maybe next time! <img alt=":-)" class="wp-smiley" src="https://www.cook-world.org/wp-includes/images/smilies/simple-smile.png" style="background-image: none !important; background-position: initial initial !important; background-repeat: initial initial !important; border: none !important; box-shadow: none !important; box-sizing: border-box; display: inline !important; height: 1em !important; margin: 0px 0.07em !important; max-height: 1em; max-width: 100%; padding: 0px !important; vertical-align: -0.1em !important; width: 1em !important;" /></div>
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Have a look again …</div>
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Apart from the ricotta, the tomatoes and the puff pastry there is also some rocket involved. I never would want to argue with that. Another thing, to me it seems Bill used some more tomatoes on his tart. At least that’s how it looks like in his book. I am pleased anyway.</div>
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Let’s go with another one …</div>
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Maybe I should have known from the start, it wouldn’t work out properly. The recipe I tried was Coconut and Passionfruit slice. It was just because passionfruit was on offer in the supermarket. Sadly the girl at the check-out couldn’t recognise passionfruit and made me pay for figs (obviously she doesn’t know that one either). Or was the problem on my side.</div>
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Anyway, the recipe didn’t work 100 % with those ‘figs’ … eh … right, it was passionfruit. I reckon, though, the oven was the problem and the whole thing could have used a bit more time in it. While the taste was fine, there was no way in getting a half-delicious photo of it.</div>
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No worries! We don’t want to dwell to long on failure or negative things, but rather go on with something else … good the butcher knew about steak … Fine Steak Sandwich with Garlic Crème …</div>
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Obviously you need some kind of bread … ciabatta in this case, but the main heroes are the steak and the garlic crème.</div>
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The butcher did a good job and preparing the steak correctly in the pan was no big deal either. The real work here is the garlic crème. I didn’t take the same approach as with the puff pastry from the Ricotta and Tomato Tart.</div>
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I really went for it and had some food exercise again with all that whisking of the egg yolks and oil. As I’m not a sissy, I didn’t use a food processor for it either.</div>
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It was all worth it!</div>
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For sure you would find other fine uses for that crème! Well, we had already something in mind for it. I don’t want to say too much about it, though. Just watch …</div>
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Do I have to mention it was very delicious? You might have reckoned that already by yourself.</div>
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I hoped you enjoyed your lunch with bills and of course me. Yes, I know, you would enjoy it even more, if it was for real, but … hey … who am I? I can’t be everywhere and do everything and make everyone happy (it’s a great relief to recognise that and stop trying).</div>
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Oh, that brings me back to the pickle I’ve got. I can’t go everywhere. So, if you have any ideas (because you know something) feel free to give any suggestions for travelling Australia.</div>
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Now …</div>
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Keep smiling … </div>
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<span class="switch off" style="background-attachment: scroll; background-image: url(https://www.cook-world.org/wp-content/plugins/2-click-socialmedia-buttons/images/socialshareprivacy_on_off.png); background-position: 0px 0px; background-repeat: no-repeat no-repeat; border: 0px; cursor: pointer; display: inline-block; float: left; height: 12px; margin: 4px 0px 0px; outline: 0px; overflow: hidden; padding: 0px; text-indent: -9999em; vertical-align: baseline; width: 23px; word-wrap: break-word;">nicht mit Facebook verbunden</span></div>
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Chris Halfhttp://www.blogger.com/profile/14575278721135723556noreply@blogger.com0tag:blogger.com,1999:blog-3291967246759135121.post-31501188387802346262017-04-19T09:40:00.000+02:002017-04-19T09:40:09.408+02:00Chicken Macaroni Cheese Apokalypse<div style="border: 0px; color: #333333; font-family: 'Andale Mono', Courier; font-size: 15.960000038146973px; margin-bottom: 1.5em; outline: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;">
Yes, you also know it doesn’t look that good, is not too healthy, will have too much calories and … but you want it, because it brings you comfort and tastes yummy.</div>
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We all know such dishes.</div>
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Today – using some leftovers from the indecent looking chicken (sorry, if there were any disturbing or offensive images in my last post) – I’ll bring you my Chicken Macaroni Cheese Apocalypse …</div>
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So, what do you associate with ‘Apocalypse’? Death and destruction?</div>
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Wrong!</div>
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If you know your Greek, you’d say ‘revelation’, for that is what the Greek work apocalypses means. So … the question now is, will this Chicken Macaroni Cheese be a revelation?</div>
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Let us see! For sure it will be very different from what you had before. Hm … yes … eh … well, different.</div>
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You know, you want it!</div>
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Come and get it!</div>
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<strong style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;">Ingredients:</strong><br />
200 g cooked chicken meat, shredded (yes, I used it from the beer butt thingy)<br />
200 ml cream (I would have used double had I any)<br />
200 g grated cheese (sadly I just had 100 g)<br />
100 g bacon (cubes, stripes, whatever you fancy … it’s your life)<br />
50 ml chilli sauce (anyone you like)<br />
50 ml tomato puree<br />
2 cloves of garlic, finely chopped<br />
Some basil leaves, torn<br />
Salt and pepper (because we want it)<br />
250 g macaroni</div>
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<strong style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;">Method:</strong><br />
Go, get your macaroni boiling. Pre-heat the oven to 180 °C.</div>
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Grab yourself a proper ovenproof dish (20 x 20 cm did for me) and go for it. Now that will all sound a bit simple from here on … because it is: Throw the ingredients into your ovenproof dish!</div>
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While the macaroni might not be ready yet, your dish might look like this …</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJaEHgfsFfri6gLpm5m-6lc_vtRGLo4cPm8Zb0rXUSQiWuztjgrtm42xS89Dwyar5cvsZCtpMIegFG13EZ4O8YBi7zWT5L8DtDLZZEZwiKGvUXcUWK31xWwry6u6j_8NZOOgX4zIDnLxZn/s1600/Macaroni-Cheese-01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJaEHgfsFfri6gLpm5m-6lc_vtRGLo4cPm8Zb0rXUSQiWuztjgrtm42xS89Dwyar5cvsZCtpMIegFG13EZ4O8YBi7zWT5L8DtDLZZEZwiKGvUXcUWK31xWwry6u6j_8NZOOgX4zIDnLxZn/s640/Macaroni-Cheese-01.jpg" width="480" /></a></div>
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With all that bringing your water for the macaroni to oil, even though using a kettle to help you, up to here things are fast and you really have to wait for the macaroni.</div>
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No worries, though, once the water is ready, the macaroni will be in under 10 minutes. Rinse and add …</div>
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That looks like, it could go to the oven and so it does …</div>
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By that time I already knew, I didn’t have a sufficient amount of cheese in it. Another remedy would have been to add a ball of mozzarella, but … I didn’t. Just saying!</div>
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Oh, yes, 20 minutes in the oven had to do for me, but I reckon 30 minutes will also do no harm.</div>
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At this point, things will look like this …</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI031wKHeHB9hkzWDiBFeD34dyBrEIS43usAz6P0xDBJq6RdsxsCJ9rLKui6CGI-Rr8MZCSaJrntrB-R7QciAfKP0YkFZpCMJPgHGmuohibj9xPcCOE_1EkM5Ft3IqCzBwzrmEJeDnwSNT/s1600/Macaroni-Cheese-03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI031wKHeHB9hkzWDiBFeD34dyBrEIS43usAz6P0xDBJq6RdsxsCJ9rLKui6CGI-Rr8MZCSaJrntrB-R7QciAfKP0YkFZpCMJPgHGmuohibj9xPcCOE_1EkM5Ft3IqCzBwzrmEJeDnwSNT/s640/Macaroni-Cheese-03.jpg" width="640" /></a></div>
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Yes, I know, it doesn’t look spectacular and it’s not much worse adding this picture at all. Hey, you know what? I do it anyway, because I’m the boss here. No I don’t have any issues in connection with being or not being the boss. I have other issues, but I try to suppress them for as log as possible, at least until I am finished here. You really don’t want to read any about it.</div>
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You know, you want something else. So let’s get on with it. What about putting on a bit of garnish?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-5I0P8lz9Yx00P1eEV6dbu-1TrHWUD6jMmvG0HbK9EdtnAWXGhs9gqPsrFt5j9hlROVG2n2WCs56uyV5ZP20NzNVek0r6zl_6WjlwIJIVCLICvDKbTmv_tKfYxCDinYmvP6QqY2Ji8g_-/s1600/Garnish.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-5I0P8lz9Yx00P1eEV6dbu-1TrHWUD6jMmvG0HbK9EdtnAWXGhs9gqPsrFt5j9hlROVG2n2WCs56uyV5ZP20NzNVek0r6zl_6WjlwIJIVCLICvDKbTmv_tKfYxCDinYmvP6QqY2Ji8g_-/s640/Garnish.jpg" width="480" /></a></div>
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That should do. I asked an expert about it, although she didn’t knew, what I would be using it for. A little bit of basil can go a long way. In our case it goes here …</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_iNkDlhuk5w0GjNXI8m268nqefpTjWsX8yJ7pecgji3FjlQEUHtombF9K0hMgt9qyFW2sRKlTYqviThrMr6pOUgSsF3Ml_By_SBmXEn7RbgnJpzZKct_TFfI32P-eAvouq1SCdS3_duV6/s1600/Macaroni-Cheese-04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_iNkDlhuk5w0GjNXI8m268nqefpTjWsX8yJ7pecgji3FjlQEUHtombF9K0hMgt9qyFW2sRKlTYqviThrMr6pOUgSsF3Ml_By_SBmXEn7RbgnJpzZKct_TFfI32P-eAvouq1SCdS3_duV6/s640/Macaroni-Cheese-04.jpg" width="640" /></a></div>
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Well, fine, you can also place it on the individual serving as I did in the opening. If you can’t resist, you can also drizzle over some extra virgin olive oil over it. Just saying! It’s your life!</div>
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Now, is that a revelation or just death and destruction?</div>
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Think about it! Answer correctly, if you want to live! It’s your life!</div>
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Scared? Sorry, I just have to work on making proper threats, but you know that I know how to find you … ah, just kidding, I wouldn’t really tell or show what I am capable of.</div>
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Fine, that’s enough. I better get out of here before things get out of hand. See ya!</div>
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Chris Halfhttp://www.blogger.com/profile/14575278721135723556noreply@blogger.com0