tag:blogger.com,1999:blog-55168247209457194672024-03-19T04:34:03.108+01:00gaumenperlenA blog delicious food, unique places and valuable things.
gaumenperlen by mobile mindshttp://www.blogger.com/profile/07537808103076383908noreply@blogger.comBlogger55125tag:blogger.com,1999:blog-5516824720945719467.post-3531334246771455542018-06-02T18:09:00.004+02:002018-06-02T18:25:10.972+02:00<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1lQM_VORg1B4Yz_eOXEhbROrjbePm0L1-W8Hq0Zzuzgr-ly9oK4lsQnqYSyWYJozUXHnWursJCdVgilUeB0c_PBcblxwHrt6TFERWKmGnqYc9eXJfUSekpmep05gdhyphenhyphen6srLfnbvjj5Zen/s1600/1806_fennel_chutney_rund.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="fennel apple chutney" border="0" data-original-height="709" data-original-width="709" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1lQM_VORg1B4Yz_eOXEhbROrjbePm0L1-W8Hq0Zzuzgr-ly9oK4lsQnqYSyWYJozUXHnWursJCdVgilUeB0c_PBcblxwHrt6TFERWKmGnqYc9eXJfUSekpmep05gdhyphenhyphen6srLfnbvjj5Zen/s400/1806_fennel_chutney_rund.png" title="fennel apple chutney" width="400" /></a></div>
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<span style="color: #ff8831;"><b><span style="font-size: x-large;">FENNEL CHUTNEY WITH APPLE PEEL</span></b></span><br />
I am a real fennel fan. Fennel is one of the healthiest vegetables. It is a real healing plant, very good to relief peoples`stomach problems. Fennel seeds are a very fine cooking spice as well as a good tea to calm your stomach down. Fennel has a mild, sweet taste and can be used in many variations. This fennel chutney has been in my head for a very long time. I refined it over the last weeks and it now is a very tasty product – ready to blog.<br />
Besides the fennel chutney you can serve fresh goat chese or any other mild creamy, tasty cheese.<br />
If you prefer a stronger goat cheese, rolled in ashes or stuff like that, you can add a complete red chili into the chutney and remove it after cooking. The chili should not be too strong, because if it is, it overloads all the fine sweet fennel flavours. <br />
Chutneys can be stored in jars like marmelade, if they have enough acid, salt and sugar. Even if the fennel chutney has, you should serve it fresh, because
the mild flavours do not stay stable for a very long time. With the fennel tubers you can create your main dis: like oven fennel or fennel potatoe gratin, or a fennel summer salad with roasted chicken or grilled fish. Recipies for all that will follow soon.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl77jLrLMFKo64HrsmHKVjNke4Imn2gvf7CDwqdQFvL8t67T5bsl2rhmacPI1c3Jh5YbcCxf-ohQGM2jklasglzHO9g1n8H3RssmSmpjpczNtBBkBMENBDW0QNsbMatg7H5MCF4MEH4bRS/s1600/1806_fennel_chutney_raw_rund.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="fennel apple" border="0" data-original-height="779" data-original-width="779" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl77jLrLMFKo64HrsmHKVjNke4Imn2gvf7CDwqdQFvL8t67T5bsl2rhmacPI1c3Jh5YbcCxf-ohQGM2jklasglzHO9g1n8H3RssmSmpjpczNtBBkBMENBDW0QNsbMatg7H5MCF4MEH4bRS/s320/1806_fennel_chutney_raw_rund.png" title="fennel apple" width="320" /></a></div>
<b><span style="font-size: large;"><span style="color: #ff8831;"><span style="color: #ff8831;">What you need </span></span></span></b><br />
Fennel sticks from 2, 3 or 4 fennel tubers (round about 12). Buy very fresh organic fennel and chose the tubers with long sticks and a lot of green.<br />
1 red apple<br />
1 organic lemon: juice and small chopped lemon peel<br />
1 teaspoon of very mild sea salt, if not mild, use half a tea spoon in the beginning and taste <br />
1 clove of garlic<br />
2 small chopped shallots <br />
1 spoon of white mild balsamico<br />
3 spoons of sugar<br />
200-250 ml water<br />
black pepper <br />
1 red chili if you like<br />
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<b><span style="font-size: large;"><span style="color: orange;"><span style="color: #ff8831;">How to do it</span></span></span></b> <br />
Wash all vegetables. Cut off the sticks of your fennel. Do not use too much fennel weed within the chutney. Keep that for your second fennel dish and for decoration purpose. Cut the sticks into very fine slices.<br />
Wash the apple carefully. Peel it not too thin. Useing a knife is better than a peeler. Cut the peel into small slices. Cut the apple into small little cubes (without the core). Cut the shallots into thin slices. Peel the washed lemon with into zests and cut the cests again into very small pieces. Squeeze out the juice. Peel the garlic clove. Put all the vegetables into a small pot. Add the vinegar (use good, organic white balsamico otherwise it gets too sour), the lemon juice, water, and the red chili. Cook the chutney slowly down for 20-25 minutes. Stir from time to time. If you like the chutney to be very smooth, add a bit of water and cook it a bit longer. Taste the salt and sugar level carefully within the cooking phase.<br />
If you want to store the chutney, fill it hot into preserving jars. Otherwise let the chutney cool down, lid closed. Check the salt and acid level before serving, if necessary, add some vonegar, and salt. Serve the chutney with goat cheese, a pinch of black pepper and fine white bred. <br />
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<span style="font-size: x-small;"><b><span style="font-weight: normal;"><span style="color: #ff8831;"><span style="font-family: "verdana" , sans-serif;">dolce vita ahoi!</span></span></span></b></span><span style="font-size: xx-small;"><b><span style="font-weight: normal;"><span style="color: #ff8831;"><span style="font-family: "verdana" , sans-serif;"> </span></span></span></b></span><span style="font-size: xx-small;"><b><span style="font-weight: normal;"><span style="color: #ff8831;"><span style="font-family: "verdana" , sans-serif;"><br />monika ebert • mobile minds </span></span></span></b></span></div>
gaumenperlen by mobile mindshttp://www.blogger.com/profile/07537808103076383908noreply@blogger.comtag:blogger.com,1999:blog-5516824720945719467.post-65338385423469669172016-06-19T14:41:00.001+02:002017-04-26T12:16:48.751+02:00<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: x-large;"><b><span style="color: #ff8831;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-large;"><b>WILD PASTA WITH TINNED </b></span></span></span></span><span style="color: #ff8831;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-large;"><b><span style="color: #ff8831;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-large;"><b>LUXURY<span style="font-family: "verdana" , sans-serif;"> </span></b></span></span></span></span>SARIDNES</b></span></span></span></span></b></span><br />
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<span style="font-family: "verdana" , sans-serif;">During my childhood tinned sardines were merely part of the emergency ration on our sailing boat and hidden deep down under in the dry food box. Afterwards on my first trips to Italy and France at the age of 15 – for sure living in a tent:-) – we discovered some very fine tinned sardines and ate them with wonderful fresh bread and enjoyed a deep red wine with them sitting at the seaside watching the sunset. One of my real fish favourites at that time during these trips became fresh little fried sardines with lemon and fleur de sel, a wonderful simple delicacy, prefereably eaten fresh at the seaside. The tinned sardines didn´t give up and came back to me in my late twens, travelling over six weeks through portugal with a long stay in Lisbon. In this wonderful city which became one of my absolutely favourite ones I discovered shops with an unbelievable variety of very nice fish tins containing amongst others wonderful sardines. <span style="font-family: "verdana" , sans-serif;">Henceforward</span> tinned sardines <span style="font-family: "verdana" , sans-serif;">have been</span> on the fringes of my culinary life. </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnDBNTZx-EYaueUX-EZrg10dp7qEeDlG6VtKjQwG1NeI_iqY8jpiTVgRfuxRvWnN1HXW64KYHuUndPvOhEYSJBGVQhPjER3JTuDk4CItkVmY9p_yVrri9VdvJ_k0HHoXj38Gg66CIVtTPK/s1600/sardinenpasta_zutaten.png" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnDBNTZx-EYaueUX-EZrg10dp7qEeDlG6VtKjQwG1NeI_iqY8jpiTVgRfuxRvWnN1HXW64KYHuUndPvOhEYSJBGVQhPjER3JTuDk4CItkVmY9p_yVrri9VdvJ_k0HHoXj38Gg66CIVtTPK/s200/sardinenpasta_zutaten.png" width="200" /></a><span style="font-family: "verdana" , sans-serif;">But then suddenly one of my favourite gourmet food shops in Berlin, Maître Philippe & Filles, </span><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">www.maitrephilippe.de, </span>fantastic vendors of mostly french cheese, wine and deli food discovered their so far hidden addiction to tinned sardines and now offer an enourmous range of tasty, lovely design collections of different fish tins from Portugal, France... – even differentiated by age groups. </span><span style="font-family: "verdana" , sans-serif;">After I tasted a few boxes I discovered my absolute favourite ones – and they are French:-))): </span>from la compagnie bretonne du poisson and called<span style="font-size: small;"><span style="font-weight: normal;"> "Jahrgangssardine 2014 (Michael Weston, he is the English artist </span></span><span style="font-size: small;"><span style="font-weight: normal;"><span style="font-size: small;"><span style="font-weight: normal;">living in Brittany</span></span> and responsible for the wonderful tin design)". Even the harbour and the ship is mentioned on the tin. Voilà.</span></span><br />
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<span style="font-size: small;"><span style="font-weight: normal;">If you work with strong, very tasty ingredients like tinned sardines it is good to add a few companions to let the dominant taste evolve more facettes. For my beloved tinned sardines I choose shallots, caper, lemon, black pepper, red chili, parsley, a bit of fresh spearmint and a mature parmesan. You can cook this dish very quickliy but it tastes much better if you give it a bit more time.</span></span></div>
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<span style="color: #444444;"><b><span style="font-weight: normal;"><span style="color: #666666;"><b>What you need for 2 guests</b></span></span></b></span></h3>
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<span style="font-size: small;"><span style="font-weight: normal;">• 200 grammes Spaghettini (very thin Spaghetti)</span></span></div>
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<span style="font-size: small;"><span style="font-weight: normal;">• 1 sardine tin </span></span><span style="font-size: small;"><span style="font-weight: normal;">"Jahrgangssardine 2014 (Michael Weston)"</span></span></div>
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<span style="font-size: small;"><span style="font-weight: normal;">• 300 grammes of shallots</span></span></div>
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<span style="font-size: small;"><span style="font-weight: normal;">• 1 little red chili pepper in a whole, do not open it!!!</span></span></div>
<span style="font-size: small;"><span style="font-weight: normal;">• 1 very small half clove of garlic </span></span><br />
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<span style="font-size: small;"><span style="font-weight: normal;">• 8 table spoons of good mild olive oil</span></span></div>
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<span style="font-size: small;"><span style="font-weight: normal;"><span style="font-size: small;"><span style="font-weight: normal;">• 1 small glass of little capers</span></span> </span></span></div>
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<span style="font-size: small;"><span style="font-weight: normal;">• Fresh black pepper, crunshed in a mortar</span></span></div>
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<span style="font-size: small;"><span style="font-weight: normal;">• Sea salt, if possible not bleached </span></span></div>
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<span style="font-size: small;"><span style="font-weight: normal;">• 5 branches of parsley</span></span></div>
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<span style="font-size: small;"><span style="font-weight: normal;">• 5 little spearmint leaves</span></span></div>
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<span style="font-size: small;"><span style="font-weight: normal;">• 100 grammes of fresh raped mature parmesan </span></span></div>
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<span style="font-size: small;"><span style="font-weight: normal;">• ... and a dash of lemon juice</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeUiX_uuLx4C7ene2GQWahc3Qe5RYms7pAE2-BVMhhhcP_a0WqLs7AYBYWrzM3He7HLw5eiZXqLW4IVwbJDOyZ0I-SIW4Gz1rZPMqIrZ17g4C8ccZX-CXUGf7ssFRkErc82YRzO6owhY9F/s1600/sardinen_pfanne_rund.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeUiX_uuLx4C7ene2GQWahc3Qe5RYms7pAE2-BVMhhhcP_a0WqLs7AYBYWrzM3He7HLw5eiZXqLW4IVwbJDOyZ0I-SIW4Gz1rZPMqIrZ17g4C8ccZX-CXUGf7ssFRkErc82YRzO6owhY9F/s320/sardinen_pfanne_rund.png" width="320" /></a><span style="color: #444444;"><b><span style="font-weight: normal;"><span style="color: #666666;"><b>How to do it</b></span></span></b></span></h3>
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<span style="font-size: small;"><span style="font-weight: normal;"><span style="font-size: small;"><span style="font-weight: normal;">Open the sardine tin only a little bit at first and drop the oil into a pan. Ad the olive oil. Peel the shallots and the garlic and cut them into ver fine pieces. Ad the red chili and the black pepper and steam the ingredients very slowly, lid half on. They should not become brown! Add the dripped off and fine cut capers and the sardines, take out the chili, stir once and turn off the heat. Add the fine sliced herbs and close the lid. If you have the time let it rest for one hour or two.</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-weight: normal;"><span style="font-size: small;"><span style="font-weight: normal;">Cook the Spaghettini al dente, turn the heat on your sardine pan again and add the dripped off pasta into the pan, mixe it carefully under the sardine sauce and add a very littel dash of frehs lemon juice to finish. Serve it on deep plates and spread the fine raped parmesan over your pasta. Choose a strong white wine aside this wonderful fish dish. As a sauvignon lover I always often take a strong one with this dish. A carefully chosen raw sauvignon could also go perfectly with it as well as a strong rosé. Bonne appetit!</span></span></span></span></div>
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<span style="font-size: small;"><b><span style="font-weight: normal;"><span style="color: #ff8831;"><span style="font-family: "verdana" , sans-serif;">dolce vita ahoi!</span></span></span></b></span><span style="font-size: xx-small;"><b><span style="font-weight: normal;"><span style="color: #ff8831;"><span style="font-family: "verdana" , sans-serif;"> </span></span></span></b></span><span style="font-size: xx-small;"><b><span style="font-weight: normal;"><span style="color: #ff8831;"><span style="font-family: "verdana" , sans-serif;"><br />monika ebert • mobile minds </span></span></span></b></span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span>gaumenperlen by mobile mindshttp://www.blogger.com/profile/07537808103076383908noreply@blogger.comtag:blogger.com,1999:blog-5516824720945719467.post-86816798333017294592016-01-20T21:10:00.002+01:002016-03-07T11:22:23.948+01:00<h2>
<br /><span style="color: #ff8831;"><span style="font-size: x-large;"><span style="font-family: "verdana" , sans-serif;">HOMEMADE PISTACHIO SPREAD</span></span></span></h2>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfK98mMo5sPB9Aso0Nst8_Wq0NyHFypH0bprEuqcrvg4_8k6oFoEP3kdgQEwS3JoRoKmy2td4QNvmBaJ8rgZHgXb5f1NrwzSBeXdiZArVtMP_w95aCGvjt-7jLpeDcu-9AZXwtIgGcbN52/s1600/orange_schoki_pistazien_hack_rund.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfK98mMo5sPB9Aso0Nst8_Wq0NyHFypH0bprEuqcrvg4_8k6oFoEP3kdgQEwS3JoRoKmy2td4QNvmBaJ8rgZHgXb5f1NrwzSBeXdiZArVtMP_w95aCGvjt-7jLpeDcu-9AZXwtIgGcbN52/s400/orange_schoki_pistazien_hack_rund.png" width="400" /></a>Four days ago I got a wonderful present from friends who visited Sicily. Seven fresh lemons picked right form the tree, a sweet tomato jam and a pistachio spread. Marvellous! But I wanted to enhance the pisatchio taste of the spread and further more I wanted it to taste less sweet.<br />
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Thought. Done. I went to a turkish market in Kreuzberg and bought 400 grammes of first class unpeeled pistachio. It took me a long time to pull the nuts out of their peel, I nearly fell into a kind of peeling meditaion.-) From another friend of mine I lately got a very nice pistachio oil and these two ingredients were my basis for the spread.<br />
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Then I thought about a few little natural enhancers to turn my pistachio spread into something harmonic though inspiring and well flavoured result. I decided to add a bit of my home-dried orange peel and roughly chopped organic deep dark chocolate (90% should be the best).<br />
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<b><span style="font-weight: normal;"><span style="color: #666666;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ8-EUmUaDF3PKARUBJ6TxesQjY4lX8QxQ6YVBon2lkxwdBC_VqH5lh1va7DNvG_kic548Q51qDBQUCpt4IPMGcAmdqlHB0XQzeXVs7KSY2cEMUbj54qF2_Eu9tbTJV-W5_-6AeKwMWutC/s1600/zutaten_pistachio_spread.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ8-EUmUaDF3PKARUBJ6TxesQjY4lX8QxQ6YVBon2lkxwdBC_VqH5lh1va7DNvG_kic548Q51qDBQUCpt4IPMGcAmdqlHB0XQzeXVs7KSY2cEMUbj54qF2_Eu9tbTJV-W5_-6AeKwMWutC/s200/zutaten_pistachio_spread.png" width="200" /></a>You need</b></span></span></b></h3>
400 grams of first class pistachio with peel<br />
3 soup spoons of pistachio oil<br />
1 tea spoon of agave nectar, more if you like it sweeter<br />
1 tea spoon of brown sugar<br />
1 soup spoon of homemade orange peel, choppend into very, very tiny pieces <br />
1 glimpse of fresh vanilla to enhance everything<br />
40 grams of roughly chopped dark chocolate (90%)<br />
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<span style="color: #666666;">How to do it </span></h3>
Put the peeled pistachio with the oil into a blender and mix it until you get a smooth cream. Add the orange peel, the brown sugar, the agave nectar and mix it again for 5 minutes.<br />
In the end you add the chocolate – bit do no use the blender again! Stir it with a spoon. Best is to let it rest for one night. Afterwards eat it as fresh as possible and do not keep it for a long time. But according to my experience that should not be a problem:-)<br />
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<span style="font-size: medium;"><b><span style="font-weight: normal;"><span style="color: #ff8831;"><span style="font-family: "verdana" , sans-serif;">dolce vita ahoi!</span></span></span></b></span><span style="font-size: xx-small;"><b><span style="font-weight: normal;"><span style="color: #ff8831;"><span style="font-family: "verdana" , sans-serif;"> </span></span></span></b></span><span style="font-size: xx-small;"><b><span style="font-weight: normal;"><span style="color: #ff8831;"><span style="font-family: "verdana" , sans-serif;"><br />monika ebert • mobile minds </span></span></span></b></span></div>
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<br />gaumenperlen by mobile mindshttp://www.blogger.com/profile/07537808103076383908noreply@blogger.comtag:blogger.com,1999:blog-5516824720945719467.post-72994181564138116892015-12-26T12:51:00.004+01:002016-01-04T15:28:19.855+01:00<h2 style="text-align: right;">
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<span style="color: #b45f06; font-size: x-large;"><span style="color: #ff8831;">happy 2016 and a quick review of gaumenperlen 2015</span></span></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQNfV-JXCyh87lCMhZXFyXkrFw4bCG07Pl6Kn1DaY_dM_xbrQus71-VWCBt2JqW9zeDpOcKGZDZcDlINDkh_396k0kLErG3VT42uXOmYyne46uSDKhyphenhyphentTBppUWueU8xBn417_uGh4f4r4T/s1600/craw_fish_gaumenperlen.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQNfV-JXCyh87lCMhZXFyXkrFw4bCG07Pl6Kn1DaY_dM_xbrQus71-VWCBt2JqW9zeDpOcKGZDZcDlINDkh_396k0kLErG3VT42uXOmYyne46uSDKhyphenhyphentTBppUWueU8xBn417_uGh4f4r4T/s400/craw_fish_gaumenperlen.png" width="400" /></a><span style="color: #b45f06;"></span></h2>
First of all: I wish you a very happy, sunny, joyful, healthy, exciting and tasty news year 2016!<br />
Let´s start with a quick review of the year 2015 : It was really a very wild one – for gaumenperlen as well as for mobile minds and me:-)<br />
Reviewing all the pictures a lot of scenes came back vividly to my mind and I smiled as well as being glad, that some thigs are really over.<br />
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The year started with a fantastic trip to Genova, where all the orange tress were already carrying fruits! It was like a direct jump form winter into summer. I remember a very nice party and my walks at the seaside, the water drops of the spray in my face. These short days were one of the most beautiful eperiences of the year 2015.<br />
Afterwards in March I had a wonderful birthdayparty at www.briefmarkenweine.de – big thanks again to Alessandro and Nicola for hosting this event with so much care, attention and love!<br />
Briefmarkenweine is still the best winebar in town and my absolute favourite. There are always new and rare wines to discover, and the two are the greatest hosts!!!!:-), have a wonderful team, and marvellous anti-pasti. I hope they will be here forever!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGcSO_M6rBAVQpG1phoRu0qHy9JoWpIh5Kr82wvX5zVvsNgrMsOXa_m9GLccpwZYzR4F2G4P2eYqk-mS-rYOc4ExYEa1lwE7F2Fh9lmcCf2nFknm3n_5Qe1y_HMNOlarHDcFwOxHHb8UQ_/s1600/grape_chutney_round.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGcSO_M6rBAVQpG1phoRu0qHy9JoWpIh5Kr82wvX5zVvsNgrMsOXa_m9GLccpwZYzR4F2G4P2eYqk-mS-rYOc4ExYEa1lwE7F2Fh9lmcCf2nFknm3n_5Qe1y_HMNOlarHDcFwOxHHb8UQ_/s200/grape_chutney_round.png" width="197" /></a>Then there were a lot of professional u-turns in early summer, not easy to handle but in the end everything worked out, and I am really greatful for that. That was why the gaumenperlen summer production did not really happen, except for a few private gems: One new chutney out of grapes, barberries and dill, and in autumn a fantastic chocolate plum cream - best to eat with homemade vanilla icecream.<br />
Vanilla icecream ist the keyword for the next chapter: I still remember the superhot weeks in summer, when it was nearly impossible to move, the city was completely overheated. People acted slowly and sometimes a bit crazy:-). I still remember a great garden dinner evening in the coolness of the lounge at rummelsburg at a friends´house. I discovered two new favourites during that hot period:One at the cafe aroma in Schöneberg - they call it maumau. It is a light cocktail, very simple and it tastes so refreshing and bracing. And one at a street cafe in Prenlauer Berg, it is called "affogato al caffe".<br />
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<span style="color: #ff8831;">How to prepare Maumau</span></h3>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDxwR_FigyUebxo0QPuNNPnM2jB80xq4YMDuGjDG1k1zBa3tLq1tFiYK6fPdsRa0bqhMReFpXs8RGzlTQAwR3rz42G7NGkfB-zXyubv0upZQOlgn3Z6hQ3cZr2uzyUEhiRI9uIjnnGiAjp/s1600/mau_mau.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDxwR_FigyUebxo0QPuNNPnM2jB80xq4YMDuGjDG1k1zBa3tLq1tFiYK6fPdsRa0bqhMReFpXs8RGzlTQAwR3rz42G7NGkfB-zXyubv0upZQOlgn3Z6hQ3cZr2uzyUEhiRI9uIjnnGiAjp/s200/mau_mau.png" width="200" /></a>Cut a pealed fresh ginger peace in very tiny slices. Put them in a glas with a few fresh menta leaves and round about 2cl homemade Limoncello. Then pound it slightly. Put ice cubes on it and fill it up with an extra brut Prosecco or Champagne. Marvellous summer stuff!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVZdJNamGeK-wgeChpOFexL_WUCPBFj7adlCAq6gtqH0vX52yJcmCk_y0S4vaOSyOa4Y6FMAMt4T2IdH3PJOfF3PiDtSuv-bT-gLy4Z9uzTsHQejkBACrca2ifaXuUxSOECmyyMdOHXma0/s1600/orange_liquor_gaumenperlen.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVZdJNamGeK-wgeChpOFexL_WUCPBFj7adlCAq6gtqH0vX52yJcmCk_y0S4vaOSyOa4Y6FMAMt4T2IdH3PJOfF3PiDtSuv-bT-gLy4Z9uzTsHQejkBACrca2ifaXuUxSOECmyyMdOHXma0/s200/orange_liquor_gaumenperlen.png" width="200" /></a>Since I did not like the Limoncellos I tried – they all taste so artificial and remind me more of american chewing gums than of fres lemon – I satrted to make Limoncello on my own. The result of thsi period were two extraordinary Fruit Liquors: A Limoncello and an Orancello – some technique, but made out of Oranges. Unfortuneately the whole production has already left my kitchen: one part for presents and the other part for all the dinner drinks @ palais gaumenperlen during the summer dinners.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJXSm4jIvJcOdnNAWcpWxPGJskW6lll2PWTMelzv8sDe8DFJ5ZmxkwpA0YBpBzjo3mb8kKcFKQAEWqtip2lTkqoSy-MNIpS4Q4pX9DMVpNEh3tWf_-kHuVQHnpAj2EQTA0JWaug8biWAE1/s1600/affogato_al_cafe.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJXSm4jIvJcOdnNAWcpWxPGJskW6lll2PWTMelzv8sDe8DFJ5ZmxkwpA0YBpBzjo3mb8kKcFKQAEWqtip2lTkqoSy-MNIpS4Q4pX9DMVpNEh3tWf_-kHuVQHnpAj2EQTA0JWaug8biWAE1/s200/affogato_al_cafe.png" width="200" /></a>Let´s move on to my second favourite summer rediscovery: affogato al caffe. A fine italian Espresso with a little bowl of vanilla ice cream. This little sweet thing will stay on my alltime favourites list forever. Super simple and very fine taste. But be careful: The espresso really has to be of high quality and really hot and the vanilla ice cream should also be not too sweet – best way: homemade:-)<br />
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At the end of the hot summer I started my trip over Munich to Switzerland for a fantastic holiday with my very dear friends. Back to Berlin I already planned the second trip to Switzerland for their wonderful wedding party at the Albula Garden Ressort - I was so happy for them that they got amrried after 15 years:-) Unbelievable nice event, so many nice people, top food and wine and sunshine the whole day as well as one of the last hot summer nights. Will never forget that party.<br />
Autum started softly and turned into a wild final period of the year. Had a lot of very nice and dear visitors here in Berlin, went to the RAW wine fair with my favourite private Sommelier:-) and met a lot of interesting new people. There were so many marvellous moments in the last two month, a lot of them to private to talk about, but they were so sweet and turned this wild year into a soft and sweet one in the end.<br />
All the best for 2016 for you!! Thank´s for being my friends, guests and partners!<br />
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<span style="font-size: large;"><b><span style="font-weight: normal;"><span style="color: #ff8831;"><span style="font-family: Verdana,sans-serif;">dolce vita ahoi!</span></span></span></b></span><span style="font-size: xx-small;"><b><span style="font-weight: normal;"><span style="color: #ff8831;"><span style="font-family: Verdana,sans-serif;"> </span></span></span></b></span><br />
<span style="font-size: xx-small;"><b><span style="font-weight: normal;"><span style="color: #ff8831;"><span style="font-family: Verdana,sans-serif;">monika ebert • mobile minds </span></span></span></b></span></div>
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<br />gaumenperlen by mobile mindshttp://www.blogger.com/profile/07537808103076383908noreply@blogger.comtag:blogger.com,1999:blog-5516824720945719467.post-77561502716841407812015-08-11T14:58:00.002+02:002015-08-12T11:06:14.928+02:00<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: x-large;"><b><span style="color: #ff6600;">Munich + Switzerland + bella Italia</span></b></span></h4>
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">Last week I traveled to Munich, Switzerland and bella Italia. In Switzerland I visited my dearest friends - now just married :-)</span></span><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"> On my first stop in Munich with family and friends I took part in a fantastic winewalk from Andreas Röhrich, Chief Sommelier @ Munich´s top Restaurant http://www.broeding.de . </span></span><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"> This winewalk took place at the "Genussfestival" and he dedicateded his walk to the grape Silvaner. Andi is one of those fantastic sommeliers who have a whole world of wine knowledge as well as the rare talent to find the right words, tell fantastic wine stories and encourage everybody to trust and enrich the own tasting experiences.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy8FF0G03d-cT2czWyydFllVfvT_03Uhw06I1-wJ-tYQUidxs73t5ypTNtjQZLS8BMUDLPWQalP1Qxf4XyYZvn_6qNKmhOE9NlT_61B5yNy2APkENmXfCC6_gt4EIgNwzB5J32EXu4licH/s1600/andi_winewalk_rund.png" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy8FF0G03d-cT2czWyydFllVfvT_03Uhw06I1-wJ-tYQUidxs73t5ypTNtjQZLS8BMUDLPWQalP1Qxf4XyYZvn_6qNKmhOE9NlT_61B5yNy2APkENmXfCC6_gt4EIgNwzB5J32EXu4licH/s200/andi_winewalk_rund.png" width="200" /></a><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">We discovered one of the most impressing natural white wines I ever tasted, made with the oldest Georgian wine amphoras out of Silvaner grapes. Unbelievable taste and a very nice, gifted and experienced wine maker, Manfred Rothe - http://weingut-rothe.de/.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicvQROJXiJ-VQszQtx1JJ0n4q01xVv-yKKFcDv3TeIGMLlHHU5oH_mhZmcfCIbtx-TvC6wa-X1kde4ek5VNekX54BNhyPuGKC0JdZwnr84IZ-XfBhVkt7jJaxoSNhh2CKxF3V47ejkF57t/s1600/rothe_silvaner_amphore_indigenius_rund.png" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicvQROJXiJ-VQszQtx1JJ0n4q01xVv-yKKFcDv3TeIGMLlHHU5oH_mhZmcfCIbtx-TvC6wa-X1kde4ek5VNekX54BNhyPuGKC0JdZwnr84IZ-XfBhVkt7jJaxoSNhh2CKxF3V47ejkF57t/s1600/rothe_silvaner_amphore_indigenius_rund.png" /></a><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">Travelling further to Switzerland we had a fantastic week of excursions over the alps alternating with relaxed garden days on the fantastic terrasse of my friends right next to the river Albula. Because the heat was enormous - sometimes I layed down indoor on the marvellous appartment floor </span></span><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">to cool down my backside - the fllor is</span></span> made out of black natural slate. And I had a glass of spritzer near by.-) </span></span><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"> </span></span><br />
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<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">A few days I took care of all the garden Oleanders in the evening, my favourite southern trees, and I was very happy that they overcame the extreme heat with my "water treatment" :-) very well.</span></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYkgueUg66fJ8lVqnKm18pOJHkvrzLQQF6IO33g8Mj2iiM_J2Z_dyW-MG9bnm3aWpbknNNkQBt2MgagvBbLb5PewSm90scC7L8aCT7z9NHxqPw_UaMr6WvIEo4pdueoLf1lnlu1FDRzBlP/s1600/castelmur_rund.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYkgueUg66fJ8lVqnKm18pOJHkvrzLQQF6IO33g8Mj2iiM_J2Z_dyW-MG9bnm3aWpbknNNkQBt2MgagvBbLb5PewSm90scC7L8aCT7z9NHxqPw_UaMr6WvIEo4pdueoLf1lnlu1FDRzBlP/s320/castelmur_rund.png" width="320" /></a><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"> </span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">Our terrasse wine evenings were focused either on Italien or French top wines. We had a fantastic Tignanello and a Château Lagune Grand Cru, both excellent and very different red wines. After drinking wines of that range for a whole week it is always hard to downgrade to one of those nice but normal daily wines. </span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">With the wines we had superbe salmon or lamb filet from the grill accompanied by fresh garden vegetables like string beans or a fine summer salad. </span></span><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"> </span></span><br />
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<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">One of our trips over the Julier Alpine Pass and the Silvaplana led us to Chiavenna, a small, very nice little Village in the region Bergell. </span></span><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">We had a marvelous, classical, simple Italian lunch at the river terrace and </span></span><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">afterwards </span></span>drove on to an impressing little castle called Castelmur. </span></span><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">Not only the building and </span></span><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">the antique interior were impressing also the modern art installations of a current exhibition of video installations added a fantastic new level of inspiration to our stay.</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">To sum it up in a few words: the quietness, the deep breath of raw nature and our excursions and evening talks as well as our silent moments of indulgence, our walks and dinners were so inspiring that it is hard for big beloved Berlin to fascinate me at the moment. I am very glad that I am back there to the Albula again at the End of August.</span></span><br />
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<span style="font-size: x-small;"><b><span style="font-weight: normal;"><span style="color: #ff6600;"><span style="font-family: Verdana,sans-serif;">dolce vita ahoi! <br />monika ebert • mobile minds </span></span></span></b></span></h3>
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<br />gaumenperlen by mobile mindshttp://www.blogger.com/profile/07537808103076383908noreply@blogger.comtag:blogger.com,1999:blog-5516824720945719467.post-87358217012070791312015-04-04T17:51:00.002+02:002015-06-19T15:46:03.390+02:00<br />
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<b><span style="color: #ff6600; font-size: x-large;">Caramel cheesecake with almonds</span></b><br />
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<span style="font-size: small;"><span style="color: #444444;">I love cheesecake. We have a few very nice Cafés </span></span><span style="font-size: small;"><span style="color: #444444;"><span style="font-size: small;"><span style="color: #444444;">in Berlin </span></span>specialised in cheesecake. They have excellent cakes – but homemade is homemade:-). The perfume in the kitchen when you bake a cheescake is as magic as the different textures and tastes of the cheesecake – changing hour by hour and day by day: lukewarm fresh out of the oven – an unbelievable pleasure. Then after one day the cake starts to mature, like real cheese. And if the friends you invited for coffee left a piece (which is a very rare situation:-) even the second and thrid day taste and consistancy of the cake changes. </span></span><br />
<span style="font-size: small;"><span style="color: #444444;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbtEdXO6oxwrdacV2-81AwG0Y2EEkI-9F9el6ueE5b4NjLjYE80wJh-AJYpVOyJneWv97lZooj0SLqn20JeHgZTvJm8qLWsHH6N1QfeiOoaPlJ8kZDYtlg2zw9_GluWxCL-ZGgO3JaKIjA/s1600/osterhasen_rund_2.png" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbtEdXO6oxwrdacV2-81AwG0Y2EEkI-9F9el6ueE5b4NjLjYE80wJh-AJYpVOyJneWv97lZooj0SLqn20JeHgZTvJm8qLWsHH6N1QfeiOoaPlJ8kZDYtlg2zw9_GluWxCL-ZGgO3JaKIjA/s1600/osterhasen_rund_2.png" width="200" /></a>After I red a whole bunch of cheescake recipies obver the last decade I combined my favourite two recipies with two recently found ones and made a cake half with peanuts and half with almonds. I decided that the almonds work perfectly so here is the result: </span></span><span style="font-size: small;"><span style="color: #444444;">Top of all cheesecakes 2015 with almonds and caramel. </span></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbtEdXO6oxwrdacV2-81AwG0Y2EEkI-9F9el6ueE5b4NjLjYE80wJh-AJYpVOyJneWv97lZooj0SLqn20JeHgZTvJm8qLWsHH6N1QfeiOoaPlJ8kZDYtlg2zw9_GluWxCL-ZGgO3JaKIjA/s1600/osterhasen_rund_2.png" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><span style="font-size: large;"><span style="color: #444444;"> </span></span><br />
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<span style="font-size: large;"><span style="font-weight: normal;"><span style="color: #ff6600;">What you need</span></span></span></h3>
<span style="font-size: large;"><span style="font-weight: normal;"><span style="color: #ff6600;"><span style="font-size: small;"><span style="color: #444444;">I normally work with a smaller baking pan which has a caliber of 22 cm. </span></span></span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuD_ceVeqsZsIzqSyvPC3cWzuj1rWcvkH3BdcgrTys0oT69xC7VT79P_8n4il7pZb2X79TQ6BKR7a7nnVDBzNrqcm6qJgWSbGvqQFZETPTWiGFjGnMmJUJnaGOtAsxqi-YCoGenGMcBRFL/s1600/karamell_cheese_ungebacken_rund.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuD_ceVeqsZsIzqSyvPC3cWzuj1rWcvkH3BdcgrTys0oT69xC7VT79P_8n4il7pZb2X79TQ6BKR7a7nnVDBzNrqcm6qJgWSbGvqQFZETPTWiGFjGnMmJUJnaGOtAsxqi-YCoGenGMcBRFL/s1600/karamell_cheese_ungebacken_rund.png" width="320" /></a><span style="color: #444444; font-size: small;"><span style="font-family: Verdana,sans-serif;">100 grammes of butter cookies</span></span></div>
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<span style="color: #444444; font-size: small;"><span style="font-family: Verdana,sans-serif;">80 grammes of butter (60 for the cakebase | 20 for the caramel)</span></span></div>
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<span style="color: #444444; font-size: small;"><span style="font-family: Verdana,sans-serif;">100 grammes of planed almonds (40 for the base | 60 for the topping)</span></span></div>
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<span style="color: #444444; font-size: small;"><span style="font-family: Verdana,sans-serif;">4 eggs</span></span></div>
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<span style="color: #444444; font-size: small;"><span style="font-family: Verdana,sans-serif;">110 grammes of sugar (80 for the topping | 30 for the caramel)</span></span></div>
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<span style="color: #444444; font-size: small;"><span style="font-family: Verdana,sans-serif;">80 grammes of crème fraîche</span></span></div>
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<span style="color: #444444; font-size: small;"><span style="font-family: Verdana,sans-serif;">600 grammes of fat cream cheese </span></span></div>
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<span style="color: #444444; font-size: small;"><span style="font-family: Verdana,sans-serif;">1 soup spoon of fresh orange juice </span></span></div>
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<span style="font-size: large;"><span style="font-weight: normal;"><span style="color: #ff6600;">How to </span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-weight: normal;"><span style="color: #ff6600;"><span style="color: #444444;">For the cake base crumble the butter cookies and work almonds and the melted lukewarm butter in.</span> <span style="color: #444444;">Cover the cake pan with a baking paper and press the cakebase on the bottom and form a border of 3 cm. </span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-weight: normal;"><span style="color: #ff6600;"><span style="color: #444444;">For the topping mix the cream cheese, the eggs and the sugar forand stir<span style="color: #ff6600;"><span style="color: #444444;"> the ingredients</span></span> for two or three minutes. In the end put the almonds in. Spread the topping plain over the whole cake base. </span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-weight: normal;"><span style="color: #ff6600;"><span style="color: #444444;">For the caramel melt the rest of the butter and the est of the sugar until the two ingredients beging to become light brown. Be careful!!!! when adding the orange juice!!!! Very hot steam is rising!!! Put the pot beside and if the steam is over stir until the juice is mixed completely with the caramel. Then add <span style="color: #ff6600;"><span style="color: #444444;">the</span> <span style="color: #444444;">caramel sauce</span></span> spoon by spoon over the cheesecake topping and stir it slightly in </span></span></span></span></span><span style="font-size: small;"><span style="color: #444444;"><span style="font-weight: normal;"><span style="font-weight: normal;">with a little fork.</span></span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-weight: normal;"><span style="font-weight: normal;">Bake the cheesecake for round about 50 minutes – electric oven, 180 degree. Cover it with sugar powder after it has cooled down. </span></span></span></span><br />
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<span style="font-size: large; font-weight: normal;"><span style="color: #ff6600;">Bon appétit!</span></span></h3>
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<span style="font-size: small;"><b><span style="font-weight: normal;"><span style="color: #ff6600;"><span style="font-family: Verdana,sans-serif;">dolce vita ahoi! <br />monika ebert • mobile minds </span></span></span></b></span></h3>
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<br />gaumenperlen by mobile mindshttp://www.blogger.com/profile/07537808103076383908noreply@blogger.comtag:blogger.com,1999:blog-5516824720945719467.post-65029339544529813982015-02-02T15:42:00.004+01:002015-02-03T11:14:12.600+01:00<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5v7eTo4HGmOdMZO4UkVQKYF_BMm2NPHfDHFodbJVUHERJ5iUtd8C4foysSVdzmyR4w9GkslFWvexNKuVUoXYww6FkVlse4lk-UVx9dLbhAuykKmY65xiNol6LQlo3V1f1W_UaYIJm2aHC/s1600/genoa_rund.png" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5v7eTo4HGmOdMZO4UkVQKYF_BMm2NPHfDHFodbJVUHERJ5iUtd8C4foysSVdzmyR4w9GkslFWvexNKuVUoXYww6FkVlse4lk-UVx9dLbhAuykKmY65xiNol6LQlo3V1f1W_UaYIJm2aHC/s1600/genoa_rund.png" height="400" width="400" /></a><span style="color: #fd7316; font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: x-large;">Short trip to Liguria Genoa – with pasta genovese</span></span></span><span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"> </span></span></span></span><span style="font-weight: normal;"><span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">:-)</span></span></span></span></span></h2>
<span style="font-size: small; font-weight: normal;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">Last weekend I was invited to a big birthday party in Luguria. The venue was near Genoa in a samll village called Nervi. The unbelievabe coast impressions, the wonderful little bars at the seaside and the wild sea of January combined with sunshine and round about 12 degree temperature outside were so heart movong that I felt like being in a dream – travelling there out of the snow covered Berlin. </span></span></span><br />
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<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib6pgwh4exol58fDMMVN6f9jOFduJunmtCgGqC8ZNcLJQ7oIzu-mNTupr7tfX9FEIOZhVbc560jXtoyn2F_xgIQzro98MFSzLd2OIRTQwuthSod7iCls9DEFnfd6Sun5GPLINzsUgMzvPM/s1600/nervi_w_rund.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib6pgwh4exol58fDMMVN6f9jOFduJunmtCgGqC8ZNcLJQ7oIzu-mNTupr7tfX9FEIOZhVbc560jXtoyn2F_xgIQzro98MFSzLd2OIRTQwuthSod7iCls9DEFnfd6Sun5GPLINzsUgMzvPM/s1600/nervi_w_rund.png" height="200" width="200" /></a><span style="font-weight: normal;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">I have been to that wonderful coast in my twens so it was a very special trip for me to be there again and to remember those wonderful italy trips of that decade fo my life.</span></span><span style="color: #fd7316;"><span style="font-family: Verdana,sans-serif;"><span style="color: #444444;"> There were trees full of oranges and the air was so mild and smooth like on a vrigin spring day. Everything I ate there tasted differently because of that salty, mild, warm air. The woman who celebrated her birthday was so wonderful and impressing, that I was totally enchanted of her, ehr freinds and her party - "a typical italien party" as she said after midnight:-) Mille grazie Chiara! We spent a wonderful evening there at a bar called "Bomfin" at the seaside of Nervi and besides that we drank a lot of nice spumante we ate a few very nice genoese delicacies. Genoa has to offer a lot of them.</span></span></span></span></span></div>
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</span><span style="color: #fd7316; font-size: x-large;"><span style="font-family: Verdana,sans-serif;">Pasta Genovese</span></span></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj70oxrTv_iu-FxOWuVNod-O9OqJjqY1_0936JqsElYXhP1K0J8U5ORQbtQm02YvkwED3c2dWOWR4bGch2xmcYgAYBZLr0X878V67A8HO1cLOgvaF-It0m0_jDuieLuFRSvOiC0ewgvINrn/s1600/basilikum_rund.png" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj70oxrTv_iu-FxOWuVNod-O9OqJjqY1_0936JqsElYXhP1K0J8U5ORQbtQm02YvkwED3c2dWOWR4bGch2xmcYgAYBZLr0X878V67A8HO1cLOgvaF-It0m0_jDuieLuFRSvOiC0ewgvINrn/s1600/basilikum_rund.png" height="200" width="200" /></a><span style="color: #fd7316; font-size: x-large;"><span style="font-family: Verdana,sans-serif;"> </span></span><span style="font-size: small; font-weight: normal;"><span style="color: #fd7316;"><span style="font-family: Verdana,sans-serif;"><span style="color: #444444;">The most famous and most known of these genoese delicacies was the pasta geovese, a fresh pasta with the classical, well known paesto genovese. I fell for it when it is fresh </span></span></span><span style="color: #fd7316;"><span style="font-family: Verdana,sans-serif;"><span style="color: #444444;">and handmade. It is very simple to cook: you stir a bunch of </span></span></span><span style="color: #fd7316;"><span style="font-family: Verdana,sans-serif;"><span style="color: #444444;"><span style="color: #fd7316;"><span style="font-family: Verdana,sans-serif;"><span style="color: #444444;">fresh </span></span></span>aromatic basil with fine raped "parmeggiano" (parmesan cheese), pine nuts, salt, if you want a bit of black pepper and a fine strong olive oil. You stir until you got a purree. Some peronple add one cooke potatoe to make it more viscid. This paesto genovese you put over hot handmade pasta. That´s it. If all the ingredients are of high organic quality it is one of the most tasty and most simple things I have ever eaten in my life. Never make paseto genovese with basil out of the supermarket or with low quality parmeggiano!</span></span></span></span></div>
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<span style="color: #fd7316; font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="color: #444444;">Back in Berlin, sitting at my work desk today, grey outside, everything feels a bit strange after that weekend full of sun, nice people, unforgettable moments and italien delicacies.</span></span></span></div>
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<span style="color: #fd7316; font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: #444444;"><span style="font-size: small;">I want to travel very, very soon again through the whole country. </span></span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHaX-0L5xVRpe5Vtft1NtRthdHObr-bDGCjG88Vy30nRkeGnglTfL_bmZftmX9UW0YdDYd-5er6r9ia7fdeZhpL5WIRPbRJVlC1q3aYp0KnsgKXiYlDXZ8bKxS8ThVgV0mLhy1uPKGw8sy/s1600/nervi_turm_rund.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHaX-0L5xVRpe5Vtft1NtRthdHObr-bDGCjG88Vy30nRkeGnglTfL_bmZftmX9UW0YdDYd-5er6r9ia7fdeZhpL5WIRPbRJVlC1q3aYp0KnsgKXiYlDXZ8bKxS8ThVgV0mLhy1uPKGw8sy/s1600/nervi_turm_rund.png" height="200" width="200" /></a></div>
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<span style="font-size: xx-small;"><b><span style="font-weight: normal;"><span style="color: #e56608;"><span style="font-family: Verdana,sans-serif;">dolce vita ahoi! <br />monika ebert • mobile minds </span></span></span></b></span></h3>
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gaumenperlen by mobile mindshttp://www.blogger.com/profile/07537808103076383908noreply@blogger.comtag:blogger.com,1999:blog-5516824720945719467.post-33781410744536164322014-12-30T16:25:00.000+01:002014-12-31T14:14:55.083+01:00<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnz9pt_CsPwGqiOyB_lXiqsBMIAK5ETJlTvV8aJvlYBBsX9IehTTQOol2Xs3ZEq6nJaKMH4FtwfmmoHGwbX1wvnRDDDDpxxOFPb1GzfaSq-HR8slw32ApK4h_QbGz5HH30OEBNm8Z-ai9o/s1600/tisch_x-mas_rund.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnz9pt_CsPwGqiOyB_lXiqsBMIAK5ETJlTvV8aJvlYBBsX9IehTTQOol2Xs3ZEq6nJaKMH4FtwfmmoHGwbX1wvnRDDDDpxxOFPb1GzfaSq-HR8slw32ApK4h_QbGz5HH30OEBNm8Z-ai9o/s1600/tisch_x-mas_rund.png" height="400" width="400" /></a><span style="color: #e69138; font-size: x-large;"><span style="font-family: Verdana,sans-serif;"> Wonderful 2015 for everybody!</span></span></h2>
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">Folks:-), what an intense year lies behind us! Sometimes it felt like a ride through heavy sea and sometimes it felt so smooth like a bath in milk and honey.</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">Now it´s over and I am grateful for the days I spent with my friends! I appreciated all the dinners we had, the lovely moments we shared, the fine food we tasted, the great wines we drank, the trips we made. Thank you so much for all kisses and lovely compliments and feedbacks you gave to me in 2014! :-)) Thanks a lot to everybody I met, be it an old or a new friend!</span></span><br />
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<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">3 very special culinary discoveries of the last year are worth to mention here at the end of 2014: </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjDmxifa7MSgtC6rekB5uzDBF3Fm3CRRMqzP0qr3ohJMlUBbVV_owA13fCAxNSKW5mR7RGyZ9jmNZBoqtXyEWIpoVMJyG-IdwVk9d4eyKjGgv2ZDJ6x5GsRVralBVHFDbzGQrJpqRAph9b/s1600/chamagner_rund.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjDmxifa7MSgtC6rekB5uzDBF3Fm3CRRMqzP0qr3ohJMlUBbVV_owA13fCAxNSKW5mR7RGyZ9jmNZBoqtXyEWIpoVMJyG-IdwVk9d4eyKjGgv2ZDJ6x5GsRVralBVHFDbzGQrJpqRAph9b/s1600/chamagner_rund.png" height="200" width="200" /></a></div>
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">2 new places in Berlin and one in Amsterdam (the Amsterdam seafoodbar, I wrote about that before <span style="color: #e69138;">http://mobile-minds.blogspot.de/2014_07_01_archive.html</span>)</span></span><br />
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<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">Back to the Berlin places: </span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">One is french, the other one italien. Very very different places. But the hosts share the same passion for what they do and that´s why I love to be there:</span></span><br />
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<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">The Italien one is made by Alessandro and Nicola from the south of Italy</span></span><br />
<span style="color: #e69138;"><span style="font-family: Verdana,sans-serif;">http://www.briefmarkenweine.de/</span></span><br />
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<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">and the French one is hosted by Sébastien from Grenoble</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="color: #e69138;">http://www.lacantinedaugusta.com/</span></span></span><br />
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<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">It´s not only the excellent food and wines they serve at their places, it is also the lovely attitude to care about their guests in their role of a host. </span></span><br />
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<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">A lot of other very nice retsaurants and bars opened this year. The list is long and the choice where to go becomes more and more difficult in Berlin, what a wonderful place to be! I am happy that we have the year 2015 to come and hopefully the time to try all the new things together.</span></span>
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<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">Wish you all a happy new years eve and a wonderful 2015! See you soon @ palais gaumenperlen in my kitchen or in any other extraordinary culinary place on this earth! I hope </span></span><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">2015 </span></span>will be my year for the next big trips. </span></span><b><span style="color: #e69138;"><span style="font-family: Verdana,sans-serif;"> </span></span></b><br />
<b><span style="color: #e69138;"><span style="font-family: Verdana,sans-serif;">Big hug!</span></span></b><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><b><span style="color: #e69138;"> Monica</span></b></span></span><br />
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<span style="font-size: x-small;"><span style="color: #e69138;"><span style="font-family: verdana; line-height: 20px;"><b>dolce vita ahoi • monika ebert • mobile minds</b></span></span> </span></div>
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<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="background-color: #e69138;"><span style="background-color: white;"></span></span><br /></span></span>gaumenperlen by mobile mindshttp://www.blogger.com/profile/07537808103076383908noreply@blogger.comtag:blogger.com,1999:blog-5516824720945719467.post-22222289573192992562014-11-30T16:23:00.000+01:002014-11-30T16:23:02.094+01:00<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9WkXBylhlC858b0Qzushf9IzDm7VaypvlNVPUR_IHlx8evvgdZOmzD69GS79Ai2l0VXq9O2Id7OqXOuHFvoDSTvzYIw52xzdLjtT2IOgWTrl-0Z-Q2f1yan3_52-pBKbHDUJ6Qys0IHns/s1600/beetroot_radicchio_gaumenperlen.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a></div>
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<span style="font-size: x-large;"><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"><b><span style="color: #fd7316;">Beeeeeeeeeeeeetroooooot forever!</span></b></span></span></span></h2>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9WkXBylhlC858b0Qzushf9IzDm7VaypvlNVPUR_IHlx8evvgdZOmzD69GS79Ai2l0VXq9O2Id7OqXOuHFvoDSTvzYIw52xzdLjtT2IOgWTrl-0Z-Q2f1yan3_52-pBKbHDUJ6Qys0IHns/s1600/beetroot_radicchio_gaumenperlen.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9WkXBylhlC858b0Qzushf9IzDm7VaypvlNVPUR_IHlx8evvgdZOmzD69GS79Ai2l0VXq9O2Id7OqXOuHFvoDSTvzYIw52xzdLjtT2IOgWTrl-0Z-Q2f1yan3_52-pBKbHDUJ6Qys0IHns/s1600/beetroot_radicchio_gaumenperlen.png" height="400" width="400" /></a><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="background-color: orange;"><span style="background-color: white;">Beetroot is one of my favourite vegetables. Its sweetness and the slight taste of soil, the wonderful colour, the cute round appearance – all that is a challenge to enhance or combine it when I cook winter dinners.</span></span></span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="background-color: orange;"><span style="background-color: white;">I chose three very simple recipies for my post: the first one is a beetroot spread which enhances the sweet taste of the beet through lemon or lime and shapes their character with a hot aspect of red chili pepper. The second one is a beetroot pumkin soup with a slight touch of curry and cinamon, which emphasises their sweetness and the manifold possibilities to combine it. And the third one - my alltime favourite – is a beetroot salad with a fine tuned mustard-honey-apple-lemon dressing. All three dishes are very simple to duplicate, simple and handsome like their main ingredient: the beetroot.</span></span></span></span></span><br />
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<span style="color: #fd7316;"><span style="background-color: orange;"><span style="font-family: Verdana,sans-serif;"><span style="background-color: white;"><span style="font-size: x-large;"><span style="font-size: large;">No1: Beetroot spread</span></span></span></span></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipidzgX-k-kGQmGURs5ibwdk2FyeZflrwU47pXZj9Vp1t0QehC-tliV-v0JGS3soYqzIROVyuVQS6SzsUg2a1qV2VYXW4ZCyrfjzNxKUuupt5YDQlBnDc8DQYKn7t7W6oIaMIt_hH0BB8C/s1600/beetroot_spread.png" style="margin-left: 1em; margin-right: 1em;"></a></h4>
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<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">For a small appetizer you need 1 up to 2 beetroots, depending on their size. Cook the beetroots - without the </span></span></span><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">peel -</span></span></span> "al dente" in enough very salty water and a small red hot chili pepper without the pits. If the chili is very hot, only take a half. Let the vegetables cool down. Cut them into small slices, add a good amount of seesalt of necessary and a very little piece of garlic as well as two tea spoons of lime juice, the same amount of fine light olive oil and a half teaspoon of fresh cut lemon peel. </span></span></span><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipidzgX-k-kGQmGURs5ibwdk2FyeZflrwU47pXZj9Vp1t0QehC-tliV-v0JGS3soYqzIROVyuVQS6SzsUg2a1qV2VYXW4ZCyrfjzNxKUuupt5YDQlBnDc8DQYKn7t7W6oIaMIt_hH0BB8C/s1600/beetroot_spread.png" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipidzgX-k-kGQmGURs5ibwdk2FyeZflrwU47pXZj9Vp1t0QehC-tliV-v0JGS3soYqzIROVyuVQS6SzsUg2a1qV2VYXW4ZCyrfjzNxKUuupt5YDQlBnDc8DQYKn7t7W6oIaMIt_hH0BB8C/s1600/beetroot_spread.png" /></a> </span></span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Depending on the size of your beetroots change the amount of the olive oil. Put all the ingredienst in a mixer an purée it until you got a fine, smooth spread. Let the spread rest for minimum 2 hours.</span></span></span><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"> Taste it agian and add some more sea salt if you like. Normally the sweetness of the beetroot takes a huge amount of salt.</span></span></span></span></span></span><br />
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<span style="color: #fd7316;"><span style="background-color: orange;"><span style="font-family: Verdana,sans-serif;"><span style="background-color: white;"><span style="font-size: x-large;"><span style="font-size: large;">No2: Beetroot-pumpkin soup </span></span></span></span></span></span></h4>
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">For the beetroot pumkin soup for around 3 up to 4 persons as an entrée you need the following ingredients:</span></span></span></span></span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">• a small half a big/one very little hoakido pumpkin</span></span></span></span></span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">• 2 big beetroots</span></span></span></span></span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">• 3 red onions</span></span></span></span></span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">• 1 boskop apple</span></span></span></span></span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">• </span></span></span></span></span></span><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">0,25 liter of white wine with a strong acid</span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">• 0,25 liter of apple juice</span></span></span></span></span></span> </span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">• 0,25 liter of hot water </span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">• </span></span></span></span></span></span></span></span></span></span></span></span><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">2 branch of thyme (one for decoration)</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">• </span></span></span></span></span></span></span></span></span></span></span></span><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1 leave of laurel</span></span></span></span></span></span> </span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">• </span></span></span></span></span></span></span></span></span></span></span></span><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"> 1 red hot chili in the whole</span></span></span></span></span></span> </span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">• </span></span></span></span></span></span></span></span></span></span></span></span><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1 glove of garlic</span></span></span></span></span></span> </span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">• 1 teaspoon of hot indian curry</span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">• knife point of cinamon </span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">• </span></span></span></span></span></span></span></span></span></span></span></span><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">black crushed pepper and seasalt</span></span></span></span></span></span> </span></span></span></span></span></span> </span></span></span></span></span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">• sour cream</span></span></span></span></span></span><br />
<br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Peel the onions, the garlic and the apple. Cut everything into small pieces. Same thing with the hokaido and the peeled beetroots. </span></span></span></span></span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Heat 3 soup spoons of olive oil in a big pot and roast onions, apple and garlic gently in it. Before the ingredients became brown deglaze them with the wine and put the lid on for 7 minutes. Add all other ingredients and let the soup cook very slowly until the vegetables are done as you like it. After everything is ready remove the laurel, the chili and the thyme branch.</span></span></span></span></span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">You can purée this soup or eat it with the vegetable pieces. Bevor serving it, add a spoon of sourcream on top and decorate it with a few thyme leaves. </span></span></span></span></span></span><br />
<br />
<h4>
<span style="color: #fd7316;"><span style="background-color: orange;"><span style="font-family: Verdana,sans-serif;"><span style="background-color: white;"><span style="font-size: x-large;"><span style="font-size: large;">No3: Beetroot salad</span></span></span></span></span></span></h4>
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">For the beetroot salad as an entrée for 4 people you need the following ingredients:</span></span></span></span></span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">• 2 beetroots</span></span></span></span></span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">• 4 leaves of raddichio </span></span></span></span></span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">• sea salt as you like</span></span></span></span></span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">• 3 teaspoons of a fine, hot french mustard</span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">• 1 teaspoon of a strong dark honey</span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">• </span></span></span></span></span></span></span></span></span></span></span></span><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">black crushed pepper </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">• 1 teaspoon of lime juice</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">• 2 teaspoon of white soft vinegar</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">• 6 soup spoons of fine olive oil </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">For the second oil on the radicchio: </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">• about 10 crushed salted pistachios</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">• </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">6 soup spoons of fine pistachio oil</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">• 2 branches of parsley </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span>
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Cook the beetroots with the peel on in water until they are not just done (al dente). Let them cool down and peel them. Cut the vegetables into small long pieces. Out of all the other ingredients of the first part mix a fine dressing, and oversalt it slightly. The beetroot will need a lot of sea salt, as already mentioned before. Put the dressing over the beetroot slices, cover the bowl and let it rest over night, but not in the fridge! </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Wash the raddicio and cut in into very fine slices. Out of the 3 last ingredients mix a fine pistacchio oil. Stir the beetroot salad before serving and add salt as you like. Arrange the beetroot salad in the middle, the rdicchio slices around it. pure the pistacchio oil over the radicchio.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="color: #e69138;"><span style="font-size: xx-small;"><span style="font-family: verdana; line-height: 20px;"><br class="Apple-interchange-newline" /><b>dolce vita ahoi • monika ebert • mobile minds</b></span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="background-color: orange;"><span style="background-color: white;"> </span></span></span></span></span>gaumenperlen by mobile mindshttp://www.blogger.com/profile/07537808103076383908noreply@blogger.comtag:blogger.com,1999:blog-5516824720945719467.post-8166334191926632072014-10-23T17:54:00.002+02:002014-10-23T17:54:49.175+02:00<span class="Apple-style-span" style="font-family: verdana;"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="color: #cc6600;"><span class="Apple-style-span" style="font-size: x-large;"><br /></span></span></span></span>
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<span class="Apple-style-span" style="font-family: verdana;"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="color: #cc6600;"><span class="Apple-style-span" style="font-size: x-large;">Two of the million ways to cook</span></span></span></span><span style="color: #cc6600; font-family: verdana; font-size: x-large; font-weight: bold;"> a pumpkin</span></div>
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<span class="Apple-style-span" style="font-family: verdana;"><span class="Apple-style-span" style="color: #666666;"><span class="Apple-style-span" style="font-size: small;">Another one of my favourite vegetables are pumpkins. So if you do not want to read my hymn for the pumpkin, I recommend strongly other articles of my blog. :-) One of the main reasons why I love pumpkins so much is that they possess a slight own very fine sweet taste and with this taste and their special texture they are able to absorb a whole amount of additional aroma: of the herbs you add, of the salt you put on them, of the side dishes you serve with them. Pumpkins are like a warm, well heated ground floor for a lot of dishes in autumn.</span></span></span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: verdana;">There are two kinds of pumpkins I prefer: the orange pumpkin we call "hokaido" and the butternut pumpkin. A huge variety of other fantastic pumpkins has to be left out here. The best way ever to get close to their own characteristics is to experiment with them. My following recipes are built for the hokaido, the most common one of the eatable pumpkins here.</span><br />
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<span style="font-size: large;"><span style="color: #cc6600; font-family: verdana; font-weight: bold;">Pumpkin </span><span style="color: #cc6600; font-family: verdana; font-weight: bold;">Capellini </span><span style="color: #cc6600; font-family: verdana; font-weight: bold;">with celery </span></span></h3>
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<span style="color: #666666; font-family: verdana;">I developed a very nice pumpkin pasta recipe for one of my last dinner guests. I love to have Capellini with it, the very very thing Spaghetti, of you get them buy organic fresh ones for that dish or make them on your own. Capellini go very well with light sauces and that´s why i choose them this time.</span></div>
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<span style="color: #cc6600; font-family: verdana;"><span style="font-size: small;">What you need for the gaumenperlen <br />pumpkin sauce How to cook it</span></span></h3>
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<span style="color: #666666; font-family: verdana;">1 very small orange hokaido</span></div>
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<span style="color: #666666; font-family: verdana;">3 very little onions, better shallots</span></div>
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<span style="color: #666666; font-family: verdana;">1 fresh celery stalk</span></div>
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<span style="color: #666666; font-family: verdana;">Homemade garlic salt</span></div>
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<span style="color: #666666; font-family: verdana;">1 glass of white wine</span></div>
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<span style="color: #666666; font-family: verdana;">Peel of a half lime</span></div>
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<span style="color: #666666; font-family: verdana;">Knife point of homemade chili flakes</span></div>
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<span style="color: #666666; font-family: verdana;">crushed black pepper</span></div>
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<span style="color: #666666; font-family: verdana;">Creme fraîche</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Peel the shallots and cut them into very, very fine slices. Wash the celery stalk put the leaves of and cit the stalk also into very fine slices and the leaves into bigger slices.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Wash the pumpkin, cut it and put the inner pits and stuff away. According to the size of your hokaido and the guests on your table use it half or completely.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Cut the pumpkin into small pieces.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Put enough oil into a pan and give medium heat to it. Fry the shallots until they become lucent. Add the pumpkin, the celery stalk pieces and half of the cut leaves, all the spices, the lemon peel and steam it fry it for 10 minutes stirring it permanently. Deglaze it with the glass of wine, if necessary add another one. Put the lid on. After 10 up to 15 further minutes it should be ready.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Open the lid, add the creme fraîche and taste if there is some more salt necessary. </span><span style="color: #666666; font-family: Verdana, sans-serif;">Mix the cooked Capellini with the sauce and serve it immediately.</span></div>
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<span style="color: #cc6600; font-family: verdana; font-size: large;"><b>Oven pumpkin with </b></span></div>
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<span style="color: #cc6600; font-family: verdana; font-size: large;"><b>cashews and thyme</b></span></div>
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<span style="color: #666666; font-family: verdana;">Another fine and easy recipe is the gaumenperlen oven pumpkin with fresh thyme and cashews. Here as well the homemade garlic salt is used to enhance the taste without adding an overlay of garlic to the dish.</span></div>
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<span style="color: #cc6600; font-family: verdana;"><span style="font-size: small;">What you need</span><span style="font-size: large;"> </span></span></h3>
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<span style="color: #666666; font-family: verdana;">1 small orange hokaido</span><br />
<span style="color: #666666; font-family: verdana;">Homemade garlic salt</span><br />
<span style="color: #666666; font-family: verdana;">100 grams of cashews </span><br />
<span style="color: #666666; font-family: verdana;">Bunch of fresh thyme</span><br />
<span style="color: #666666; font-family: verdana;">Black pepper</span><br />
<span style="color: #666666; font-family: verdana;">Good organic oil to fry things</span><br />
<span style="color: #666666; font-family: verdana;">Baking paper</span><br />
<span style="color: #666666; font-family: verdana;">A dash of fresh lime juice</span><br />
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<span style="color: #cc6600; font-family: verdana;"><span style="font-size: small;">How to cook it</span></span></h3>
<span style="color: #666666; font-family: Verdana, sans-serif;">Wash the pumpkin, cut it and put the inner pits and stuff away. According to the size of your hokaido and the guests on your table use it half or completely.</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">Cut the pumpkin into long slices of 2 cm. </span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">Put baking paper on your baking tray. Lay all the pumpkin slices down. </span><span style="color: #666666; font-family: Verdana, sans-serif;">Pour enough oil over each slice. </span><span style="color: #666666; font-family: Verdana, sans-serif;">Add salt, pepper and the cashews over the pumpkin slices. In the end add a lot of fresh thyme leaves over it and bake it for 25 minutes (depending on the thickness of your slices) in the hot oven until it gets a bit crispy and the cashews are not too brown.</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">After your tray has left die oven, take a lime half and add a dash of lime juice over every slice of pumpkin. The acid rounds up the sweetness of the pumpkin. Serve it hot with a nice glass of white wine which covers well the thyme aromas.</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">Enjoy your meal!</span><br />
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<span style="color: #e69138;"><span style="font-size: x-small;"><span style="font-family: verdana; line-height: 20px;"><br class="Apple-interchange-newline" />dolce vita ahoi • monika ebert • mobile minds</span></span></span></div>
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gaumenperlen by mobile mindshttp://www.blogger.com/profile/07537808103076383908noreply@blogger.comtag:blogger.com,1999:blog-5516824720945719467.post-58521147116708435252014-10-23T16:09:00.002+02:002014-10-23T17:46:53.053+02:00<br />
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<b style="background-color: white; color: #666666; font-family: Verdana, Geneva, sans-serif;"><span style="color: #e56608;"><span style="font-family: Verdana, sans-serif; font-size: x-large;">Beetsalad forever!</span></span></b></h2>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Beetroot is one of my favourite vegetables. Their sweetness combined with a fine peatiness is a wonderful autumn basic to be enhanced with salty, sour and spicy tastes.</span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;">For one of my last dinner for friends i crated a combination of a classical homemade beet salad and radicchio with a parsley dressing enhanced with pistachio.</span><br />
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<span style="color: #444444; font-family: Verdana, sans-serif;"><br /><br />My guests liked that combination so much, that i decided to blog this gaumenperlen recipe here.</span><br />
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<b style="background-color: white; color: #666666; font-family: Verdana, Geneva, sans-serif;"><span style="color: #e56608;"><span style="font-family: Verdana, sans-serif;"><span style="font-size: large;">What you need for 4 appetizer salads</span></span></span></b></h3>
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2 medium sized beetroots<br />a bunch of parsil<br />a little peace of radicchio<br />one clove of garlic<br />fine sunflower oil<br />10 salted pistachios<br />sea salt<br />fine white and dark balsamic vinegar<br />a good dash of fresh lime juice<br />spicy dijon mustard<br />dark honey</span><br />
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<span style="color: #444444; font-family: Verdana, sans-serif;">Steam the unpeeled beetroots slowly in enough water. Normal steaming time is about 15 minutes, so they stay "al dente".<br />Let them cool down, peal them and cut them into little sticks.<br />
Put them in a flat bowl, add a lot of mild sea salt and let them rest for an hour. Afterwards make a dressing out of salt, a tea spoon of mustard, a teaspoon of honey, salt, oil, lemon juice and dark balsamic vinegar. The dressing has to cover the beets nearly totally so prepare enough. Pour the dressing over the beetroot, mix it and let it rest one whole night at a cool place, but not in the fridge!<br />
The next day wash the radicchio and cut the dried leaves into small slices. Produce a fine dressing in a mixe with white </span><span style="color: #444444; font-family: Verdana, sans-serif;">balsamic vinegar</span><span style="color: #444444; font-family: Verdana, sans-serif;">, parsil leaves, a little bit of crushed garlic, seasalt, sunflower oil and the pistacchios. </span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;">This </span><span style="color: #444444; font-family: Verdana, sans-serif;">dressing poure over the radicchio slices. Not over the beetroot.-)</span><br />
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Serve it together on a plate with the beetroot. A </span><span style="color: #444444; font-family: Verdana, sans-serif;">sancerre/sauvignon blanc goes v</span><span style="color: #444444; font-family: Verdana, sans-serif;">ery well with this autumn entrée. Enjoy your meal!</span><br />
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gaumenperlen by mobile mindshttp://www.blogger.com/profile/07537808103076383908noreply@blogger.comtag:blogger.com,1999:blog-5516824720945719467.post-32035726148843469192014-07-28T14:59:00.003+02:002014-10-25T20:43:31.369+02:00<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: x-large;"><span style="color: #b45f06;"><span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Summer, seafood, seafood and again seafood!</span></span></span></span></h2>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;">Last week I was in Brussels and Amsterdam. Hot summernights, my friend and I had a great time.</span></span></span></h2>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">In Brussels we invited a few friends for a "gaumenperlen - soirée des amis" with a lot of different fried cold fresh vegetables on the table - iatlien style:-), a few fresh goat chesse arrangements, butter with basil and dried tamtoes and a marvellous sellerie mango salad flollowed by a great melon dessert in the end: fresh sliced water melon with a menta-cinamon-lemon yoghurt. The guests, my friend and I spent a wonderful evening at the terrasse with a nice Cremant from the Loire region and a gentle midnight breeze around 29 degrée.-)</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjoVSd6i3hxtePCQJW45O74btMfQuy5s3vTN1wEVNeIahStwOYrIJX19wulnTumqMfO_GkqdXNVFsv9O2D0i7yTMy65FFgCyzXxo9KfWqCNsfr8sorN81OPbugUEBMsyMbHWNVM1iB2I6g/s1600/soiree-des-amis-rund.png" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjoVSd6i3hxtePCQJW45O74btMfQuy5s3vTN1wEVNeIahStwOYrIJX19wulnTumqMfO_GkqdXNVFsv9O2D0i7yTMy65FFgCyzXxo9KfWqCNsfr8sorN81OPbugUEBMsyMbHWNVM1iB2I6g/s1600/soiree-des-amis-rund.png" height="200" width="200" /></a><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><b><span style="color: #b45f06;"><span style="font-family: Verdana,sans-serif;"></span></span></b> </span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Then we went for a short trip to Amsterdam, my beloved city which I hadn´t visited for a long time. Too long.</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Imposed by the reopened new </span>Rijksmuseum with its unbelievable tresures we got stuck in Vermeer, Rembrandt, Claesz and all the other wonderful dutch painters and artisans. Unbelievable, we did not manage to see </span><span style="font-family: Verdana,sans-serif;">one hundreth of one percent of this amazing museum and the other ones. I would love to go back to Amsterdam for two weeks and do nothing else than to look at all the treasures every day for 3 hours.</span><br />
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<b><span style="color: #b45f06;"><span style="font-family: Verdana,sans-serif;">But we discovered another real treasure in Amsterdam: </span></span></b><br />
<b><span style="color: #b45f06;"><span style="font-family: Verdana,sans-serif;">www.theseafoodbar.nl</span></span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMrh1hcs4ltJ6QYnJFjU4yh_lblQaDqh1jCi8lWPqcM83W704hZQLgxyDkO2-8g4A8FAPgQMjYTtd_iwi-77azxOXorZQZ_Q3iaxmD8PLKujLQTA40F8_q-RWp7SenbM_0MMjdiEnFAGCA/s1600/seafoodbar_rund.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMrh1hcs4ltJ6QYnJFjU4yh_lblQaDqh1jCi8lWPqcM83W704hZQLgxyDkO2-8g4A8FAPgQMjYTtd_iwi-77azxOXorZQZ_Q3iaxmD8PLKujLQTA40F8_q-RWp7SenbM_0MMjdiEnFAGCA/s1600/seafoodbar_rund.jpg" height="200" width="200" /></a><span style="font-family: Verdana,sans-serif;"> An unbelievable nice and relaxed bar/restaurant with fantastic fresh seafood, raw or enhanced by a decent modern and inspiring preparation. They also care about organic ingredients and the latest fish-farm certificates.</span><br />
<span style="font-family: Verdana,sans-serif;">I fell for their menta paesto served with the clam shells, but everything else I tried there was excellent - especially the scallops with a gentle safran sauce. The fine fresh seafood can be accompanied by a small but well chosen wine selection in all price levels. Friendly people, fantastic relaxed atmospheere, a bit raw cantine style. To cut a long story short: I love this place and I hope, they will soon open a spin-off in Berlin.:-)</span><br />
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<span style="font-family: Verdana,sans-serif;">Being back again to my Berlin day by day routine, re-feeling my deep passion for seafood and especially scallops, I went immediately to Galeries Laffayette to buy some fresh ones. Unfortunately not half of the quality I ate in Amsterdam. I did not get any fresh menta but a marvellous balm and fresh eatable flowers from my organic shop at the corner and so I mixed a paesto out of balm, a bit dried mentha, a dash of fresh lime, a bit of home-made very decent garlic-salt and saffron - pureed in a fine and decent sunflower oil. Marvellous, even if it was far from the delight for my taste-buds in Amsterdam.</span><br />
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<span style="font-family: Verdana,sans-serif;">I have to travel to Amsterdam again as soon as possible!</span><br />
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<span style="font-size: xx-small;"><b><span style="font-weight: normal;"><span style="color: #e56608;"><span style="font-family: Verdana,sans-serif;">dolce vita ahoi! <br />monika ebert • mobile minds </span></span></span></b></span></h3>
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<span style="font-family: Verdana,sans-serif;"><br /></span>gaumenperlen by mobile mindshttp://www.blogger.com/profile/07537808103076383908noreply@blogger.comtag:blogger.com,1999:blog-5516824720945719467.post-21230382063534549452014-05-02T14:30:00.001+02:002014-05-02T15:50:41.924+02:00<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: x-large;"><b><span style="color: #e56608;"><span style="font-family: Verdana,sans-serif;">Diner à l`orange –<br />the orange dinner </span></span></b></span></h2>
<span style="font-family: Verdana,sans-serif; font-size: small;"><span style="color: #444444;">Cooking for friends is one of my greatest pleasures. Two weeks ago after the yellow dinner I cooked a whole five course menu for friends who are real gourmets and gourmands. This dinner was cooked with a lot of orange flavours, decorated with orange acessories and shortly before easter there had to be orange wrapped nougat eggs for sure:-) It was my first time cooking quails as main course. This main course I surrounded by french oriented little creations with duck pasty, orange goat cheese, flowered-orange-curry-butter and the meanwhile famous cannéles à l`orange as desert (you can find the recipy for cannéles two blog entries before this one).</span></span><br />
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<span style="font-size: large;"><b><span style="color: #e56608;"><span style="font-family: Verdana,sans-serif;">Foie gras de canard with orange peel</span></span></b></span><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><br /></span></span></h3>
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small; font-weight: normal;">A</span><span style="font-size: small;"><span style="font-weight: normal;">nother dear friend of mine was travelling through France last summer. He broungt me a avery fine foie de gras from a famous french butcher in the South of France. This foie gras de canard was so refined concerning the taste, that I only added a bit black pepper and pureed fresh orange peel.<br /> For the little canapés I used frech dark bread baked in a baked in a wood-fired oven, added a generous level of butter and then covered it with a more generous level of foie de canard. The orange peel refined the taste a little bit in a fresh direction and connected it to our marvellous crémant de loire.</span></span></span></span><br />
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<span style="font-size: large;"><b><span style="color: #e56608;"><span style="font-family: Verdana,sans-serif;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfno63aHYSIYUzfnTKZNYKd2ehKlzIehm97Qm-PtXyqnhyphenhyphenXMvJS0z7HfeJaTjxoRAFjnk1vkZ4Mqz-CbX3kMYJvN0GRhzrGHbdeYhcjE4CpA9kgNb6bEi1U27lzxTD7F5fcXofV9H-AuaD/s1600/orange_goat_rund.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfno63aHYSIYUzfnTKZNYKd2ehKlzIehm97Qm-PtXyqnhyphenhyphenXMvJS0z7HfeJaTjxoRAFjnk1vkZ4Mqz-CbX3kMYJvN0GRhzrGHbdeYhcjE4CpA9kgNb6bEi1U27lzxTD7F5fcXofV9H-AuaD/s1600/orange_goat_rund.png" /></a></span></span></span></span>Goat cheese with orange </span></span></b></span></h3>
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="color: #444444;"><span style="font-size: small;">Another fine and very simple recipy is fresh goat cheese with black crushed pepper, seasalt, very fine orange peel silces and 2 teaspoons of freshly pressed orange juice. All you need </span></span></span><span style="font-family: Verdana,sans-serif; font-size: small;">is a good orangic fresh goat cheese as basis. Add the listed ingredients to the cheese and let it rest for at minimum 2 hours. That´s necessary that the aromas merge well.</span></span><br />
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<span style="font-size: large;"><b><span style="color: #e56608;"><span style="font-family: Verdana,sans-serif;">Quails filled with dates, nuts and white bread</span></span></b></span><br />
<span style="color: #444444; font-size: small;"><span style="font-family: Verdana,sans-serif;">Quails are a really nice and delicate white meat. They have a very fine taste so the filling for this bird should not overwhelm the taste of the meet. Orange peel is also one ingredient of my quail filling. Furthermore you need very fine sliced fresh dates, seasalt, cruched dried rose leaves and chili flakes. Moreover you need a few chopped peacans and very small cubes of dry white bread like baguette. Heat a little pot with a soup spoon of butter and add all the ingredients except for the bread cubes. Add a soup spoon of orange liquor and simmer it on very low heat for about 15 minutes until the nuts and dates are smooth. Stir it from time to time.In the end add the bread cubes.</span></span><br />
<span style="color: #444444; font-size: small;"><span style="font-family: Verdana,sans-serif;">The quails are very small birds, therefore the body of one quail can hold at most one or mximum two tea spoons of the filling. After you have filled your quails close their backsides with a thoothpick or better with a cooking twine and a needle.</span></span><br />
<span style="color: #444444; font-size: small;"><span style="font-family: Verdana,sans-serif;">Heat a good organic sunflower oil in a big pan and sauté the quails from every side. Put them in an earthen baking mold, lid on and cook them for maximum 25 minutes in the preheated oven.</span></span><br />
<span style="color: #444444; font-size: small;"><span style="font-family: Verdana,sans-serif;">We had a fine orange shallot wine sauce wth the quails and spicy little bavarian bread dumplings with thyme. The thyme, the dates and the orange flavours went together marvellouslly with the quails. My gourmand-gourmet friends were very content afterwards:-)</span></span><br />
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<span style="font-size: x-small;"><b><span style="font-weight: normal;"><span style="color: #e56608;"><span style="font-family: Verdana,sans-serif;">dolce vita ahoi! <br />monika ebert • mobile minds </span></span></span></b></span></h3>
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gaumenperlen by mobile mindshttp://www.blogger.com/profile/07537808103076383908noreply@blogger.comtag:blogger.com,1999:blog-5516824720945719467.post-9384076940082185292014-04-07T20:39:00.002+02:002014-04-23T17:04:28.360+02:00<h2 style="text-align: left;">
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<span style="color: #e69138;"><span style="font-size: x-large;"><b><span style="font-family: Verdana,sans-serif;">Smoked trout spread on </span></b></span><br /><span style="font-size: x-large;"><b><span style="font-family: Verdana,sans-serif;">dark bread and butter</span></b></span></span></h2>
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<span style="font-family: Verdana,sans-serif;">Two weeks ago I cooked dinner for two dear friends of mine. A fine five course meal with a wild apetizer: a spread made out of boiled potatoes, smoked trout, lemon, olive oil, parsil and a handmade garlic salt.</span><br />
<span style="font-family: Verdana,sans-serif;">It is not very intricate to produce and moreover a nice stronger appetizer going very well with aperitifs like sweet wine and a tasteful dinner after it.</span><br />
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<span style="color: #e69138;"><b><span style="font-family: Verdana,sans-serif;">The ingredients</span></b></span></h3>
<span style="font-family: Verdana,sans-serif;">1 smoked trout filet – take a fresh one from the market or your lokal fish dealer if possible, cut it into little pieces</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSDVQyXIdzKNVz1kLYjkXrO85d8T3ikvGeJLZvKYsa2kwDUbqzpbLE3IaokRoK-n6lmBr9q2ikcxRijjaamaEYH739oxWW0BzEW9MR0MZspU3SrEO4ym270wQq6KueDAnwqP6Pz5hcOVu3/s1600/forellencreme_2rund.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><span style="font-family: Verdana,sans-serif;">1 big boiled potatoe </span><br />
<span style="font-family: Verdana,sans-serif;">1/2 peeled apple, grated</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSDVQyXIdzKNVz1kLYjkXrO85d8T3ikvGeJLZvKYsa2kwDUbqzpbLE3IaokRoK-n6lmBr9q2ikcxRijjaamaEYH739oxWW0BzEW9MR0MZspU3SrEO4ym270wQq6KueDAnwqP6Pz5hcOVu3/s1600/forellencreme_2rund.png" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSDVQyXIdzKNVz1kLYjkXrO85d8T3ikvGeJLZvKYsa2kwDUbqzpbLE3IaokRoK-n6lmBr9q2ikcxRijjaamaEYH739oxWW0BzEW9MR0MZspU3SrEO4ym270wQq6KueDAnwqP6Pz5hcOVu3/s1600/forellencreme_2rund.png" height="200" width="200" /></a><span style="font-family: Verdana,sans-serif;">4 stalks of parsley finely chopped</span><br />
<span style="font-family: Verdana,sans-serif;">5 table spoons of mild olive oil</span><br />
<span style="font-family: Verdana,sans-serif;">peel of a half lemon, in very fine slices</span><br />
<span style="font-family: Verdana,sans-serif;">garlic salt</span><br />
<span style="font-family: Verdana,sans-serif;">black pepper</span><br />
<span style="font-family: Verdana,sans-serif;">tea spoon of honey mustard</span><br />
<span style="font-family: Verdana,sans-serif;">tea spoon of lemon juice or soft wite vinegar</span><br />
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<span style="color: #e69138;"><span style="font-family: Verdana,sans-serif;">How to prepare the smoked trout spread</span></span></h3>
<span style="font-family: Verdana,sans-serif;">Boil the potatoe in salt water, let it cool down and peel it. Put all the ingredients exept for the trout in a bowl and use a fork to puree everything. It takes a while until all the potatoe pieces have dissapeared. In the end add the trout filet slices. Taste the spread and add more salt and pepper according to your personal preference. Let the spread rest for minimum 2 hours – it needs this time to fully develop its flavour.</span><br />
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<span style="font-family: Verdana,sans-serif;">Then take small slices of dark crust bred from a very good lokal bakery, butter them generously and add the trout spread on top. Garnish the little appetizers with parsley. Serve them with a strong cava or a sweet wine.</span><br />
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<span style="color: #e69138;"><b><span style="font-family: Verdana,sans-serif;">How to produce your own garlic salt</span></b></span></h3>
<span style="font-family: Verdana,sans-serif;">Garlic salt is very
easy to produce. I like it very much because it allows to bring a slight, taste-supporting dash of garlic into dishes and underlines all
other flavours without overlaying them as normally garlic does.</span><br />
<span style="font-family: Verdana,sans-serif;">Take 150 grammes of raw sea salt, chop a clove of garlic finely and put it together in a glass. Let it rest for minumum two weeks. That´s it.</span><br />
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<span style="color: #e69138;"><span style="font-size: small;"><span style="background-color: white; font-family: verdana; line-height: 20px;">dolce vita ahoi • monika ebert • mobile minds</span></span></span></div>
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<span style="font-family: Verdana,sans-serif;"><br /></span>gaumenperlen by mobile mindshttp://www.blogger.com/profile/07537808103076383908noreply@blogger.comtag:blogger.com,1999:blog-5516824720945719467.post-51567197501001122352014-04-06T10:53:00.003+02:002014-04-23T17:05:14.125+02:00<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc5PFCdX-FBIGHkXq3I8Xf3YXBeNMZDf8Oi7OfY151y-Ul6aEn160vxXXGAhfC8SzZiQwel5MVj3EeMA7MrCuSb9gCkUIyjpaFhS_eYzmNz12XnkBeuVb9s3al_oayEqGIWMlAKQvGPbMX/s1600/canneles_rund.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc5PFCdX-FBIGHkXq3I8Xf3YXBeNMZDf8Oi7OfY151y-Ul6aEn160vxXXGAhfC8SzZiQwel5MVj3EeMA7MrCuSb9gCkUIyjpaFhS_eYzmNz12XnkBeuVb9s3al_oayEqGIWMlAKQvGPbMX/s1600/canneles_rund.png" height="305" width="320" /></a></div>
<h4>
<span style="color: #b45f06;"><span style="font-size: x-large;"><b><span style="font-family: Verdana,sans-serif;">COOKING WITH GAUMENPERLEN NO 6:<br />Cannelés Bordelais with creme fraiche + gaumenperlen orange jelly.</span></b></span></span></h4>
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<span style="font-family: Verdana,sans-serif;">I love Cannelés. A fine french bakery in form of little cakes from the Bordeaux region. The French say, they were invented on the vineyards. Because </span><span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;">the huge amount of egg white used for the </span></span><span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;">clarifictaion processs of the vine there was </span></span></span><span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;">so many egg yolk </span></span></span>remaining in the kitchen that they had to invent a recipy using a lot of yolk. On the other hand the English claimed to have invented them. Nevertheless if these little cakes come form France or Great Britain – there are 100s of recipies, same same but different. </span><br />
<span style="font-family: Verdana,sans-serif;">I tried about 10 of these hundreds I found and as often I decided to establish a mix of the two best ones.</span><br />
<span style="font-family: Verdana,sans-serif;">There are various flavours added in the different Cannelés recipies. Some are made with rum, some with lemon peel, some with abricot brandy. I decided to flavour them with orange peel, cover them with sugar powder and serve them with a bit of gaumenperlen orange-cranberry-jelly and a spoon of fat creme fraiche. The guests were very pleased with that version:-)</span><br />
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<h3>
<span style="font-family: Verdana,sans-serif;"><span style="color: #b45f06;"><b>Here comes my favourite recipy für Cannelés Bordelais</b></span></span></h3>
<span style="font-family: Verdana,sans-serif;">50 cl fresh fat milk</span><br />
<span style="font-family: Verdana,sans-serif;">30 grammes butter</span><br />
<span style="font-family: Verdana,sans-serif;">2 egg yolk</span><br />
<span style="font-family: Verdana,sans-serif;">1 egg</span><br />
<span style="font-family: Verdana,sans-serif;">250 grammes sugar</span><br />
<span style="font-family: Verdana,sans-serif;">130 grammes flouer</span><br />
<span style="font-family: Verdana,sans-serif;">2 vanlilla beans</span><br />
<span style="font-family: Verdana,sans-serif;">fresh peel of an organic orange</span><br />
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<span style="font-family: Verdana,sans-serif;">Heat the milk, the butter and the opened and vanilla beans and the vaniilla pulp slowly up. After the milk has slightly cooked turn the heat down and let it cool down for 2 hours to get the whole aromas aut of the vanilla beans.</span><br />
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<span style="font-family: Verdana,sans-serif;">Cut the fresh orange peel in very tiny slices.</span><br />
<span style="font-family: Verdana,sans-serif;">Stir the eggs and the sugar, add the flour step by step and the milk-vanilla-butter liquid </span><span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;">afterwards</span>. Add the orange slices in the end.</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">The dough has to rest for minimum 24 hours in the fridge. Better is 2 days. The consistence changes within these rest phase and the dough becomes better. <br />So Cannelés are an easy dessert to prepare.</span><br />
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<h3>
<span style="color: #b45f06;"><span style="font-family: Verdana,sans-serif;">Baking the Cannelés</span></span></h3>
<span style="font-family: Verdana,sans-serif;">What you really need is an adequate cake pan. Even if I am not a fan of silicone baking pans they were the only ones to get. The old fashioned way is to bake Cannelés in very nice single copper forms, but they are so high priced that I decided to convince myself to buy a silicone pan. In former times they used real bee wax to cover the inner side of the pan before they poured the dough into it. What a taste! I definitely have to try this when I get a bee-wachs connection to a Berlin beemaster. The silicone pan should also be covered with a slight baking oil layer.</span><br />
<span style="font-family: Verdana,sans-serif;">Turn your oven on, chose the hottest temperature you have. Fill the little Cannelés pans a bit more than over the half with dough. Put it in the oven for about 8 minutes and then turn the heat down to approximately 150 degree (electric).</span><br />
<span style="font-family: Verdana,sans-serif;">The Cannelés need to bake slowly round about 1 hour and 10 minutes – depending on the size of pan you bought.</span><br />
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<h3>
<span style="font-family: Verdana,sans-serif;"><b><span style="color: #b45f06;">Only fresh!</span></b></span></h3>
<span style="font-family: Verdana,sans-serif;">Take the Cannelés out of the oven, powder them with sugar and serve them with orange jelly and a big spoon of fat creme fraiche. They can be served warm (I like them best freshly out of the oven) and up to 4 hours later. Afterwards they are not really as tasty as before. </span><br />
<span style="font-family: Verdana,sans-serif;">So Cannelés are one of these beloved volatile culinary pleasures you should never keep.</span><br />
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<span style="font-size: x-small;"><span style="background-color: white; color: #e69138; font-family: verdana; line-height: 20px;">dolce vita ahoi • monika ebert • mobile minds</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><br /></span>gaumenperlen by mobile mindshttp://www.blogger.com/profile/07537808103076383908noreply@blogger.comtag:blogger.com,1999:blog-5516824720945719467.post-75447617664990247982013-12-29T13:31:00.005+01:002013-12-30T20:10:52.813+01:00<style>
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<span style="color: #e69138;"><span style="font-size: x-large;"><span style="font-weight: normal;"><span style="font-family: Verdana;"><b>Last entry</b> <b>2013 – <br />happy 2014!</b></span></span></span></span></h2>
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<span style="font-family: Verdana;">Cooked
a four course dinner for friends yesterday – smart and vegetarian.<span style="mso-spacerun: yes;"> </span> </span></div>
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<span style="font-family: Verdana;">We started with little orange-goat cheese canapés,
moved on to a carrot salad with menta, dill and sour cream. Afterwards we had a very fine scalloped fennel with dried toamatoes, fennel<span style="mso-spacerun: yes;"> </span>seeds, white wine<span style="mso-spacerun: yes;"> </span>and raped parmesan. Main dish was a sorghum
„risotto“ with aubergine, garlic, parsil and fresh tomatoe purée. We closed with a holy:-) princess dessert.
Another friend of mine who lives in Brussels brought me a packet of pralines
from my favourite Belgian Chocolatier: Marcolini. Wonderful tiny little
delicacies with extremly fine flavours like orange and tyme<span style="mso-spacerun: yes;"> –</span> embedded in finest different chocolates
from allover the world. Besides we had for desert the best cookies ever – baked
from my mother who became 87 this year. Even if I have all the recipies, I
never succeed in baking cookies as fine as she does. It still is her passion and
she still is the unreached mistress in her domain of sweets and bakery.</span></div>
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<span style="font-family: Verdana;">I wish you all a very
happy and inspiring new year! Let spring soon come in and never forget your portion
of „dolce vita“ every day.:-)</span></div>
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gaumenperlen by mobile mindshttp://www.blogger.com/profile/07537808103076383908noreply@blogger.comtag:blogger.com,1999:blog-5516824720945719467.post-52734528080645993232013-08-09T15:38:00.003+02:002013-08-09T15:45:57.001+02:00<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: x-large;"><span style="color: #e69138;"><b>Baked vegetables with fresh <br />herb oil</b></span></span></span></span></h2>
<span style="color: #444444; font-size: small;"><span style="font-family: Verdana,sans-serif;">The summer heat has gone and </span></span><span style="color: #444444; font-size: small;"><span style="font-family: Verdana,sans-serif;"> yesterday </span></span><span style="color: #444444; font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">I found the first</span></span> pumpkins </span></span><span style="color: #444444; font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"> </span></span>in my nice organic grocery</span></span>. Marvellous little white patisson pumpkins with a fine flavour and a very smooth texture. The follwing </span></span><span style="color: #444444; font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="color: #444444; font-size: small;"><span style="font-family: Verdana,sans-serif;">dish </span></span>with a patisson pumpkin is easy to prepare and very tasty.</span></span><br />
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<span style="font-size: large;"><span style="color: #e69138;"><b><span style="font-family: Verdana,sans-serif;">What you need </span></b></span></span></h3>
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<span style="color: #444444; font-size: small;"><span style="font-family: Verdana,sans-serif;">1 little pumpkin (patisson, hakaido etc.)</span></span></div>
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<span style="color: #444444; font-size: small;"><span style="font-family: Verdana,sans-serif;">2 carrots</span></span></div>
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<span style="color: #444444; font-size: small;"><span style="font-family: Verdana,sans-serif;">1 red bell pepper</span></span></div>
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<span style="color: #444444; font-size: small;"><span style="font-family: Verdana,sans-serif;">4 spring onions</span></span></div>
<div style="text-align: right;">
<span style="color: #444444; font-size: small;"><span style="font-family: Verdana,sans-serif;">fresh parsley,</span></span><span style="color: #444444; font-size: small;"><span style="font-family: Verdana,sans-serif;"> basil, oregano and thyme</span></span></div>
<div style="text-align: right;">
<span style="color: #444444; font-size: small;"><span style="font-family: Verdana,sans-serif;">1 clove of garlic </span></span></div>
<div style="text-align: right;">
<span style="color: #444444; font-size: small;"><span style="font-family: Verdana,sans-serif;">2 dried tomato halfs </span></span></div>
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<span style="color: #444444; font-size: small;"><span style="font-family: Verdana,sans-serif;">0,5 liter of a fine native olive oil</span></span></div>
<div style="text-align: right;">
<span style="color: #444444; font-size: small;"><span style="font-family: Verdana,sans-serif;">rough seasalt</span></span></div>
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<span style="color: #444444; font-size: small;"><span style="font-family: Verdana,sans-serif;">fresh crushed black pepper</span></span></div>
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<span style="color: #444444; font-size: small;"><span style="font-family: Verdana,sans-serif;">1 organic lemon </span></span></div>
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</span><span style="font-size: large;"><span style="color: #e69138;"><b><span style="font-family: Verdana,sans-serif;">How to cook it</span></b></span></span><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"> </span></span><br />
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<span style="font-family: Verdana,sans-serif; font-size: small;"><span style="font-weight: normal;"><span style="color: #444444;">Wash the vegetables, strip the carrots, clean the inside of the red bell pepper, cut off the little roots of the spring onions and cut everything into long medium stripes. The carrots have the longest cooking time so cut them a bit smaller than the other vegetables.</span></span></span></h3>
<span style="color: #444444; font-size: small;"><span style="font-family: Verdana,sans-serif;">Take a baking tray and cover it with baking paper. Lay down all the vegetable pieces with distance. Flavour everything with sea salt and pepper, pour generously olive oil over the vegetables. Heat the oven round about 220 degree (electric) and bake the vegetables for approximately 40 minutes at a medium height.</span></span><br />
<span style="color: #444444; font-size: small;"><span style="font-family: Verdana,sans-serif;">Meanwhile wash the herbs and rip the leaves of the sticks. Peel the garlic and cut the dried tomatos into little pieces. Put everything together with 0,4 liter of olive oil and salt into a blender. Mix it until you get a smooth green herb oil. Pur this oil over the vegetables 10 minutes before you take them out of the oven. You can serve this dish without anything further or with a bit of fresh baguette and raw goat or sheep cheese. If you like, add a few dashes of lemon juices on the hot vegetables before you serve them.</span></span><br />
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<span style="background-color: white; color: #e69138; font-family: verdana; font-size: xx-small; line-height: 20px;">dolce vita ahoi • monika ebert • mobile minds</span></div>
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gaumenperlen by mobile mindshttp://www.blogger.com/profile/07537808103076383908noreply@blogger.comtag:blogger.com,1999:blog-5516824720945719467.post-42859088265029486402013-04-30T19:25:00.000+02:002013-04-30T19:25:36.676+02:00<h2>
<span style="color: #e69138;"><span style="font-size: x-large;"><span style="font-family: Verdana,sans-serif;">COOKONG WITH GAUMENPERLEN NO. 5:</span></span></span></h2>
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<span style="color: #e69138;"><span style="font-size: x-large;"><span style="font-family: Verdana,sans-serif;">STRAWBERRY CAKE</span></span></span></h2>
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<span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGOIeeUfQ47F_1H4t3lSjHrBHTOjT4PpJuAPxe9aw9QxFoQFRXkcxQY3uCZYDvrJKD1C3uH9knyIM9aTIeGkPlTk1vo0KibPhEcdlRTATKpBFSumfh3hSpE7sF8s4YMdG7mB07KqSPC5km/s1600/erdbeeren_rund.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGOIeeUfQ47F_1H4t3lSjHrBHTOjT4PpJuAPxe9aw9QxFoQFRXkcxQY3uCZYDvrJKD1C3uH9knyIM9aTIeGkPlTk1vo0KibPhEcdlRTATKpBFSumfh3hSpE7sF8s4YMdG7mB07KqSPC5km/s320/erdbeeren_rund.png" width="320" /></a></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="color: #444444;"><span style="font-weight: normal;"></span><b><span style="font-weight: normal;"><span style="font-size: small;">S<span style="font-size: small;">trawberry season has <span style="font-size: small;">just beg<span style="font-size: small;">un.</span></span></span></span><span style="font-size: small;"> Under</span></span><span style="font-weight: normal;"> the enormous choice of exsiting recipies </span></b>I tried to create one which is very fresh, simple and develops the intense full taste of the berries. </span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="color: #444444;">Here it is:</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">The one and only gaumenperlen strawberry cake recipy 2013!</span></span><br />
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<span style="color: #e69138;"><b><span style="font-family: Verdana,sans-serif;">Ingredients</span></b></span></h3>
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">150 grams of ladyfingers</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">130 grams of butter</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">500 grams of fat (40%) cottage cheese (if you like better low fat then take it)</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">2 vanilla beans</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">3 soup spoons of gaumenperlen strawberry jam </span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">agar-agar for 1 liter of liquid </span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">sugar as you like (around 200 grams)</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">800 grams of fresh mature and flavourful strawberries.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9cmldYsJFpy5awpZT8_yot6YNS-K3G50nKvRHuGCthn8LOSPPkycgVOomufaqJTh_aOQItiMdFTD5TkLHN8O2qea4oixIMvtbEUXPWIBkpvYSepnb7pSrp5YvyYn0GWMwz685R3AaNWRu/s1600/Ohne+Titel.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9cmldYsJFpy5awpZT8_yot6YNS-K3G50nKvRHuGCthn8LOSPPkycgVOomufaqJTh_aOQItiMdFTD5TkLHN8O2qea4oixIMvtbEUXPWIBkpvYSepnb7pSrp5YvyYn0GWMwz685R3AaNWRu/s200/Ohne+Titel.png" width="200" /></a><span style="font-family: Verdana,sans-serif;"><span style="color: #444444;">You need a small high spring form and a big flat plate.</span></span><br />
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<span style="color: #e69138;"><b><span style="font-family: Verdana,sans-serif;">How to prepare</span></b></span></h3>
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<span style="color: #444444;">Take a bowl and pulverize the ladyfingers until there are only a few bigger pieces. Warm the butter evry slowly until it is liquid. Add it to the ladyfingers and mix it with a fork.</span><br />
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<span style="font-family: Verdana,sans-serif;"><span style="color: #444444;">Out the border of the spirnform without! the bottom on your plate. Spread the buttered ladyfinger equally over the bottom and press it slighty with a soup spoon on the plate.</span></span><br />
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<span style="font-family: Verdana,sans-serif;"><span style="color: #444444;">Wash, dry and cut 300 grams of strawberries into very small pieces. Put the cottage cheese in a bowl, add the gaumenperlen jam, the inner of the vanilla beans and round about 100 grams of sugar and agar-agar for 500 ml liquid in the end. Stir it carefully. Add the cut straberries and spread the cottage cheese mix on the ladyfinger-bottom.</span></span><br />
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<span style="font-family: Verdana,sans-serif;"><span style="color: #444444;">Take the left over strawberries and puree them </span></span><span style="font-family: Verdana,sans-serif;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="color: #444444;">in a mixer</span></span> with 100 grams of sugar. Add the appropriate amount of agar-agar and pour it out slowloy on the cottage cheese mix.</span></span><br />
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<span style="font-family: Verdana,sans-serif;"><span style="color: #444444;">Put the cake into the fridge for minimum 3 hours. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzUVqSqNC8rf-moeSmJjR7Ud9m62ntKI90sgE00tgPFo5oqOJoBWFM3B3AXtZtRzEWyrPgtkQwr06AZQQKEt3V1d5uhNGX6u9XiFQnSg-Q9kSlcHCTWvhtgWEAFPa0c7ich4kK2AZ-MrLp/s1600/rote_tulpe_innen.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzUVqSqNC8rf-moeSmJjR7Ud9m62ntKI90sgE00tgPFo5oqOJoBWFM3B3AXtZtRzEWyrPgtkQwr06AZQQKEt3V1d5uhNGX6u9XiFQnSg-Q9kSlcHCTWvhtgWEAFPa0c7ich4kK2AZ-MrLp/s1600/rote_tulpe_innen.png" /></a></div>
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<span style="color: #990000;"><span style="font-size: xx-small;"><b><span style="font-family: Verdana,sans-serif;">dolce vita ahoi !</span></b></span></span></div>
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<span style="color: #990000;"><span style="font-size: xx-small;"><span style="font-family: Verdana,sans-serif;"><b>monika ebert mobile minds</b></span></span></span></div>
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<span style="font-family: Verdana,sans-serif;"><br /></span>gaumenperlen by mobile mindshttp://www.blogger.com/profile/07537808103076383908noreply@blogger.comtag:blogger.com,1999:blog-5516824720945719467.post-14347151773568650042013-04-21T18:11:00.002+02:002013-11-28T17:08:23.668+01:00<br />
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<span style="font-size: x-large;"><span style="color: #b45f06;"><b><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia04ydtmFMo_wU9nEXfOq1PGVUvsr5zKze09TbUbmTfBJ1YEFbk3NvyBlTnIOO-cYgRqqOyFPOi_gOmSYTWxfV0XxLUpzzwM9k7aSiSYOCmFemLjkyoMYsqHaLgSfIbcEttczq1FSsdb4h/s1600/zitronentarte3.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia04ydtmFMo_wU9nEXfOq1PGVUvsr5zKze09TbUbmTfBJ1YEFbk3NvyBlTnIOO-cYgRqqOyFPOi_gOmSYTWxfV0XxLUpzzwM9k7aSiSYOCmFemLjkyoMYsqHaLgSfIbcEttczq1FSsdb4h/s320/zitronentarte3.png" width="320" /></a><span style="color: #e69138;">Lemon tarte: Summer on the tip of your tongue</span></span></b></span></span></h2>
<span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;">Last friday i cooked for a very dear friend a 6 course dinner and for desert i baked a fantastic lemon tarte. We both thought that eating that cake summer has just have arrived in our bodies. </span></span></span></span><br />
<span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;">There are hundreds of different recipies for lemon cakes and tartes. i read nearly 20 and combined two or three of them into a new one.</span></span></span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"><span style="font-size: small;">The best lemon tarte i ever ate was during a trip to Lisbon. Unbelievable taste of fresh lemon, found in a very small bakery looking more or less inconsiderable at first. When i entered the little shop i smelled it immediately: good dough:-) And there it was: a marvellous tarte, bright yellow and fondly decorated. I will never forget this refreshing, very intense taste sitting there outside in the sun with that tarte in my mouth. </span></span></span></span><br />
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<span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"><span style="color: #e69138;"><b><span style="font-size: large;">Portugese lemon tarte</span> </b> </span><b><br /></b></span></span></span></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim6vfs1GAWko3-zZjDRSj2NL1iScakstRzwmjaeTe19uhBXem7SoI-sp6H5FV0h4EoX-q9Hf-n4bhPBVvgkqV2cBWgHSdaRbBctNV7TD0ye0PPACf39rDvaGRgRjZLCC26ynOBCA67h79O/s1600/zitronen_klein_rund.png" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim6vfs1GAWko3-zZjDRSj2NL1iScakstRzwmjaeTe19uhBXem7SoI-sp6H5FV0h4EoX-q9Hf-n4bhPBVvgkqV2cBWgHSdaRbBctNV7TD0ye0PPACf39rDvaGRgRjZLCC26ynOBCA67h79O/s200/zitronen_klein_rund.png" width="200" /></a><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"><span style="color: #e69138;"><b>The dough</b></span> (normal shortcrust)</span></span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;">80 grams brown sugar</span></span></span><br />
<span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;">175 grams of flour</span></span></span></span><br />
<span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;">125 grams of butter</span></span></span></span><br />
<span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;">a pinch of salt</span></span></span></span><br />
<span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;">the inner of a half vanilla bean</span></span></span></span><br />
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<span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;">Knead a normal shortcrust and let it rest about one hour in the fridge. Roll it into a round and fill it with a good border of 3 cm into a springform. Use a forn to make little holes all over the dough (otherwise you get a lot of bulbs).</span></span></span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"><span style="font-size: small;">Baking time round about 15 minutes at 175 degree, it should not be brown! Let it cool down for one hour.</span></span></span></span><br />
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<span style="font-size: x-small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"><b><span style="font-size: x-small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3SPkD-VopyqGgZRARMxqXDm_UTuSMi6ZBMJo6G_6hJ93u8pa43O1aVgSm0v9d7HJN0TeedBhoqGf0mekvH3bUZ_kc1Y2huUOZxPyX8SUbZyloDW3-sSD8IEWJREH0YV-9Yqbli-U4_miZ/s1600/zutronenmasse_klein_rund.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3SPkD-VopyqGgZRARMxqXDm_UTuSMi6ZBMJo6G_6hJ93u8pa43O1aVgSm0v9d7HJN0TeedBhoqGf0mekvH3bUZ_kc1Y2huUOZxPyX8SUbZyloDW3-sSD8IEWJREH0YV-9Yqbli-U4_miZ/s200/zutronenmasse_klein_rund.png" width="200" /></a></span></span></span></span><span style="font-size: small;"><span style="color: #e69138;">The stuffing</span></span></b><br /><span style="font-size: small;">3 yolks<br />3 eggs<br />180 grams of white sugar<br />180 ml frehsly pressed lemon juice<br />Peel of two lemons in very small pieces<br />185 grams of butter</span></span></span></span></span><br />
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<span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;">Put all the ingredi<span style="font-size: small;">e</span>nts in a casserole and heat it up very slowly stirring constantly. After a while the stuffing becomes a texture like a pudding.</span></span></span></span><br />
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<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;">Fill it into the dough bed and decorate it with very fine lemon peel cests and very thin lemon slices. </span></span></span><br />
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<span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkcgOAHW0mRI8s-i_Y16zkzgYvUfGjNpdI6UZqL8QtJS22DfO2Uzc17BIrZpW0z_ywKdK6Brxe6hoitLTrylfxA59IyNdH2herhGCVGJDOCtFgkqWmbYMzobmK2DPe473Ej2EZuqQ4A6tt/s1600/blume_klein_rund.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></span></div>
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">Out it in the fridge for a minimum of 2 hours. Serve it with a strong hot or cold black tee.</span></span><br />
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<span style="font-size: xx-small;"><b><span style="color: #b45f06;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkcgOAHW0mRI8s-i_Y16zkzgYvUfGjNpdI6UZqL8QtJS22DfO2Uzc17BIrZpW0z_ywKdK6Brxe6hoitLTrylfxA59IyNdH2herhGCVGJDOCtFgkqWmbYMzobmK2DPe473Ej2EZuqQ4A6tt/s1600/blume_klein_rund.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkcgOAHW0mRI8s-i_Y16zkzgYvUfGjNpdI6UZqL8QtJS22DfO2Uzc17BIrZpW0z_ywKdK6Brxe6hoitLTrylfxA59IyNdH2herhGCVGJDOCtFgkqWmbYMzobmK2DPe473Ej2EZuqQ4A6tt/s1600/blume_klein_rund.png" /></a></span></span></span></span> </span></span></b></span></div>
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<span style="font-size: xx-small;"><span style="color: #e69138;"><b><span style="font-family: Verdana,sans-serif;">dolce vita ahoi</span></b></span></span></div>
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<span style="font-size: xx-small;"><span style="color: #e69138;"><span style="font-family: Verdana,sans-serif;"><b>monika ebert mobile minds</b></span></span></span></div>
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gaumenperlen by mobile mindshttp://www.blogger.com/profile/07537808103076383908noreply@blogger.comtag:blogger.com,1999:blog-5516824720945719467.post-49918771393799382492013-04-04T15:03:00.003+02:002013-04-04T15:03:58.308+02:00<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><span style="color: #b45f06;"><b><span style="font-family: Verdana,sans-serif;">Cooking spring-to-come-soul food with gaumenperlen – No.4</span></b></span></span></h2>
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<b><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><span style="color: #b45f06;">Porridge with peach-vanilla-cranberry jam</span></span> </span></span></b></h2>
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">Everybody is talking about the weather....and seeking desperately spring. The woman in my favourite organic food store, a farm owner, says, she does not remember such a long winter for years... . The only thing that really helps in such situations is to keep hope:-) and feed your freezing mind and soul carefully to get in a better mood. The best way to hit this target: cook real soul food!</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">Soul food is a very personal thing. It often </span></span><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">consits </span></span>out of mixed recipies that remind me on scenes out of my childhood. Or it evokes special moments I never forget - be there on special trips or even in very common situations.</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">I have a very long list of real personal soul food. One of my favourite dishes when i really feel cold and I am not completly happy with my day is a special kind of porridge out of oat big flakes.</span></span><br />
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<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><b>You need</b> </span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">1/2 liter fresh fat milk</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">150 grammes of porridge oat flakes (big)</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">1 tea spoon of butter</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">1 tea spoon of brown sugar</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">2 soop spoons of gaumenperlen italian peach jam with vanilla and cranberries</span></span><br />
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<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">Put all ingredients in a little pot and heat it very slowly until you have a light porridge texture. Turn the heat off and add the gaumenperlen peach jam, stir it slowly. Put the lid on and let the porridge rest for 5 minutes. Than serve it with a few cranberries in a bowl or on a soup plate.</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">Eating that porridge I become immediately very sure inside, that spring will start tomorrow:-)</span></span><br />
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<span style="font-size: xx-small;"><b><span style="color: #b45f06;"><span style="font-family: Verdana,sans-serif;">dolce vita ahoi</span></span></b></span></div>
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<span style="font-size: xx-small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><b><span style="color: #b45f06;">monika ebert mobile minds</span></b></span></span></span></div>
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<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>gaumenperlen by mobile mindshttp://www.blogger.com/profile/07537808103076383908noreply@blogger.comtag:blogger.com,1999:blog-5516824720945719467.post-27724187111626489622013-02-02T09:28:00.002+01:002013-02-02T09:59:35.370+01:00<div style="text-align: right;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjov6Wutb_yF5a3NpNFQogx5xwRVj_akKlieQZ54UdgENv7UzYsm3rHn2eJfCzs5JfwrHjz5hjH_WawxNKBNsBrja4hczQ-FwiVoAT0OI7ICT2TJztsiTy-Zv-fkUJ3lGAVUIv5yJGvk_4B/s1600/rote_linsen_rund3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjov6Wutb_yF5a3NpNFQogx5xwRVj_akKlieQZ54UdgENv7UzYsm3rHn2eJfCzs5JfwrHjz5hjH_WawxNKBNsBrja4hczQ-FwiVoAT0OI7ICT2TJztsiTy-Zv-fkUJ3lGAVUIv5yJGvk_4B/s320/rote_linsen_rund3.jpg" width="320" /></a><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: #b45f06;"><b><span style="font-size: x-large;"><span style="font-family: Verdana,sans-serif;"><span style="color: #b45f06;"><b>Cooking with </b></span></span></span></b></span></span></span></div>
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<span style="font-size: x-large;"><span style="font-family: Verdana,sans-serif;"><span style="color: #b45f06;"><b>gaumenperlen No3: </b></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: #b45f06;"><b>Red lentil</b></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: #b45f06;"><b><span style="font-size: large;"> </span>coconut<span style="font-size: large;"> </span>soup with</b></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: #b45f06;"><b>gaumenperlen peach chutney</b></span></span></span></div>
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<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">Spring seams not to com<span style="font-size: small;">e up</span> that easy this year. The "symphony in grey" how my friends call the current wheather is interuppted <span style="font-size: small;">by</span> glimpses of sunlight very rarely. Therefore soups are still "en vogue".</span></span><br />
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<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">I´ll have a few guests in my kitchen </span></span><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">later on today </span></span>and I will cook a red lentil coconut soup as starter - refined with the hot gaumneperlen peach chutney.</span></span><br />
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<span style="color: #b45f06;"><b><span style="font-family: Verdana,sans-serif;">The ingredients for 4 bowls</span></b></span></h3>
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<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">300 gramms of red lentils</span></span></div>
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<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">bunch of spring onions</span></span></div>
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<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">a can of coconut milk</span></span></div>
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<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">one</span> red hot chili pepper</span></span></div>
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<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">30 grammes of fresh raped ginger</span></span></div>
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<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">1 litre of vegetable broth; <br />best however is fresh and self made:-)</span></span></div>
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<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">1 clove of garlic</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">1 apple<span style="font-size: small;">, pealed and cut </span>into small slices (boskop, cox orange)</span></span> </span></span></div>
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<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">3 spoons of sesame oil</span></span></div>
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<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">sea salt</span></span></div>
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<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">black pepper</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">2 tea spoons of mild sweet curry </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghn5-QtMUR9yzlgsufLQUGLURUBkZUHURgC_HkG5VrsAc8WlUNXXkTI7ASG5IWgZ9KpluXcjYOlCFsK6Mb0ssMH04RQdzkPAdAo62as3iNL4CGvnRKHg5g0N9EopnOfnaYiQ8WNO-rMsD9/s1600/pfirsich_chutney.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghn5-QtMUR9yzlgsufLQUGLURUBkZUHURgC_HkG5VrsAc8WlUNXXkTI7ASG5IWgZ9KpluXcjYOlCFsK6Mb0ssMH04RQdzkPAdAo62as3iNL4CGvnRKHg5g0N9EopnOfnaYiQ8WNO-rMsD9/s200/pfirsich_chutney.jpg" width="200" /></a><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">2 soup spoons of gaumenperlen peach chutney</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">2 tea spoons of fresh pressed lime juice </span></span></div>
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<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">fresh chopped coriander</span></span></div>
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<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><b><span style="color: #b45f06;">For the vegetable broth </span></b></span></span></div>
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">a bunch of greens for soups</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">1 clove of garlic</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">1 onion sliced into half</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">one leave of laurel</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">4 pealrs of pimento</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">1 red hot chili </span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">sea salt</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">crushed black pepper</span></span><br />
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<span style="color: #b45f06;"><span style="font-family: Verdana,sans-serif;">How to cook it </span></span></h3>
<b><span style="color: #b45f06;"><span style="font-family: Verdana,sans-serif;">The broth</span></span></b><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">First fo all cook a fine vegetable broth. Put all the organic ingredients in a pot with approximately 1,25 liter of water and cook it for 45 minutes very slowly. Then pour the broth through a sieve. Broth is ready:-)</span></span><br />
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<span style="color: #b45f06;"><b><span style="font-family: Verdana,sans-serif;">The Soup itsself</span></b></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">Roast the garlic, the chopped spring onions, the sliced apple, the ginger, the chili, salt, pepper, curry in a big pot with sesame oil. First turn the high heat on round about 7 minutes, then add 1/4 liter of the vegetable broth and turn it down to very low heat - lid on - for about 10 minutes.</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">Add the washed lentils and the rest of the broth and let it steam for another 20 minutes until the lentils are very smooth. Taste it and add salt and pepper as you like. Take out the red hot chili before you purée it with a mixer. Add the coconut milk and the lime juice and serve it with chopped koriander and a drop of gaumenperlen peach chutney. If you like you could offer a bit of roasted garlic bread besides. Enjoy your soup!</span></span><br />
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<span style="font-size: xx-small;"><b><span style="color: #b45f06;"><span style="font-family: Verdana,sans-serif;">dolce vita ahoi</span></span></b></span></div>
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<span style="font-size: xx-small;"><span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><b><span style="color: #b45f06;">monika ebert mobile minds</span></b></span></span></span></div>
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gaumenperlen by mobile mindshttp://www.blogger.com/profile/07537808103076383908noreply@blogger.comtag:blogger.com,1999:blog-5516824720945719467.post-44644137278402892192013-01-02T17:01:00.002+01:002013-01-02T17:01:13.514+01:00<span style="font-family: Verdana,sans-serif;"><br /></span>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: x-large;"><span style="color: #e69138;"><span style="font-size: small;"><b><span style="font-weight: normal;"><span style="color: #444444;">20</span></span></b></span>13 new recipies cooked with gaumenperlen</span></span></span></h2>
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><br />The new year has just begun and for me it offered a very relaxed and nice starter-package:-)<br /> Good intentions and New Years resolutions are always around, so I decided to start blogging right away. 13 new recipies cooked with gaumenperlen will be my task for the weeks. <br /> One of my favourite products is the gaumenperlen plum chutney with rosemary, chili and garlic. In 2012 I produced a hughe amount of glasses. The reason? Last year it was totally sold out and we all missed it for the barbecue season. This won´t happen in 2013 for sure.-) So all the people who missed the tasting event in December 2012 can still place their orders. <br /> This strong and at the same time smooth chutney cooked with mellow, tasty plums is also an ideal ingredient to transform a simple gravy into a formidable sauce with fine texture and taste. You need nothing else than the gravy of an organic good piece of dark meet and 3 or 4 soup spoons of plum chutney. If you like you can add an extra spoon of a very old and mild balsamico (minimum 12 years). To refine your piece of meat after roasting it you can use fleur de sel and black cubeban pepper. <br />This was my first of 13 recipies cooked with gaumenperlen. See you soon with the second one. Have a good start this week in your new year!</span></span></span><div class="separator" style="clear: both; text-align: center;">
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="color: #e69138;"><span style="font-weight: normal;"><b><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="background-color: white; font-family: verdana; font-size: xx-small; line-height: 20px;">dolce vita ahoi • monika ebert • mobile minds</span> </span></span></span></span></b></span></span></span></span> </div>
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<span style="font-weight: normal;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> </span></span></span></span></span></span></span></span></span></span></span></span> </h2>
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<span style="font-family: Verdana,sans-serif;"></span>gaumenperlen by mobile mindshttp://www.blogger.com/profile/07537808103076383908noreply@blogger.comtag:blogger.com,1999:blog-5516824720945719467.post-40042823618531249132012-12-27T20:26:00.004+01:002013-02-13T15:29:09.132+01:00<div style="text-align: center;">
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><span style="color: #b45f06;"><b><span style="font-size: x-large;">Last days of 2012 </span></b></span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ88dK6pCdjB4k2FNwxoOgc6DvttBzlG3dFzuBwr5kS4dndMIjtqvjrTc1wxI5Lb9lTy4HZfDGdvN6dnNoVtHg72QY769XoSShHyg_gAzYGBDso_t-IhLLrRHr7es-p_5lMpuKyvv7RRWK/s1600/gaumenperlen_tasting_fenster.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ88dK6pCdjB4k2FNwxoOgc6DvttBzlG3dFzuBwr5kS4dndMIjtqvjrTc1wxI5Lb9lTy4HZfDGdvN6dnNoVtHg72QY769XoSShHyg_gAzYGBDso_t-IhLLrRHr7es-p_5lMpuKyvv7RRWK/s320/gaumenperlen_tasting_fenster.jpg" width="320" /></a><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><span style="color: #b45f06;"><b><span style="font-size: x-large;"><span style="font-size: x-large;">– </span>gaumenperlen reader<span style="font-size: x-large;">´</span>s digest:-)</span></b></span></span></span></div>
<span style="color: #444444; font-size: small;"><span style="font-family: Verdana,sans-serif;">Christmas
is over, leaving us with a wonderfully warm spring-like day today.
Yesterday I cooked for two dear friends: a nice little codfish filet on
spicy fennel carrot vegetables – baked in the oven wrapped into paper. It
was a marvellous evening. We started our dinner with a fantastic
cremant and little lukewarm puff pastry with cheese. Then we continued
with a endive and pear salad and a little quiche followed by the main
dish - the codfish.</span></span><br />
<span style="color: #444444;"><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">For
dessert we had the gaumenperlen chocolate cake besides a lukewarm
vanilla-orange double cream. I need sportive excercise</span><span style="font-size: x-small;"><span style="font-size: small;">.</span><span style="font-size: x-small;"> I</span></span>mmediately!.-)</span></span></span><br />
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<span style="color: #444444;"><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #b45f06;"><b>gaumenperlen tasting event No 5</b></span></span> </span></span></span><br />
<span style="color: #444444; font-size: small;"><span style="font-family: Verdana,sans-serif;">At the second of December 2012 the annual gaumenperlen tasting event - the No 5 - took place in the wonderful juwellery gallery of EVA NIEMAND in Berlin Mitte. </span></span><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj15Oboqx0sD5cBaBcu9gpD8RguBHBfAYrmBraVVZW7zFpd2lW82QmL-pn5OCT_ac98W41EmUjgthYCZ-BIrQ1PqgFziFFDmGbfpkS5LmTmqfh2guFZ4Uj581JN4Z2tsAGhyzB4Y6YJMZnz/s1600/gaumenperlen_tisch.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj15Oboqx0sD5cBaBcu9gpD8RguBHBfAYrmBraVVZW7zFpd2lW82QmL-pn5OCT_ac98W41EmUjgthYCZ-BIrQ1PqgFziFFDmGbfpkS5LmTmqfh2guFZ4Uj581JN4Z2tsAGhyzB4Y6YJMZnz/s320/gaumenperlen_tisch.jpg" width="320" /></a></span><br />
<span style="color: #444444; font-size: small;"><span style="font-family: Verdana,sans-serif;">Thank you EVA and all the best girls and boys Vicky, Regina, Holger + Axel! Your support was unbelievable! It was a very nice evening - thank`s to all the marvellous guests tasting, talking and appreciating new and well-known gaumenperlen. Nearly sold out this year: Pear Jam with lemon grass and cardamon. I´m very glad, that there are a few glasses of the best stuff left on my kitchen shelves.</span></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj15Oboqx0sD5cBaBcu9gpD8RguBHBfAYrmBraVVZW7zFpd2lW82QmL-pn5OCT_ac98W41EmUjgthYCZ-BIrQ1PqgFziFFDmGbfpkS5LmTmqfh2guFZ4Uj581JN4Z2tsAGhyzB4Y6YJMZnz/s1600/gaumenperlen_tisch.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><br />
<span style="color: #444444;"><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #b45f06;"><b>last dinner in 2012</b></span></span></span></span></span><br />
<span style="color: #444444; font-size: small;"><span style="font-family: Verdana,sans-serif;">Saturday night I will cook the last dinner for friends in 2012. It will be meat for the boys:-) Do not know what and how at the moment. I am a bit indecisive what to cook and above all about the "flow" of the menu.</span></span><span style="color: #444444; font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"> </span>May
be we start with a little slice of baked oven potatoe with a
lavendel-garlic-chili-dip? Or I ´ll prepare a few goat cheese crustinos
with fresh oregano and a salty-spicy pear drop above - made out of gaumenperlen pear
jam? I will see tomorrow. <br />Sometimes I dream menues, so let´s wait until dawn.:-)</span></span><br />
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<span style="color: #444444;"><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><span style="color: #444444;"><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: #b45f06;"><b><span style="font-size: small;">the </span>2012 <span style="font-size: small;">quick wrap<span style="font-size: small;">-up</span></span></b></span></span></span></span></span> </span></span></span><br />
<span style="color: #444444; font-size: small;"><span style="font-family: Verdana,sans-serif;">For all my friends - including me - 2012 was one of the harder and more demanding years: comprising 12 crazy month, changing a lot of basic perspectives, combining antagonistic incidents, a few lost dreams and a lot of new ideas - keeping us all under a permanent power pressure feeling good and a bit sad mostly at the same time.</span></span><br />
<span style="color: #444444; font-size: small;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="color: #444444; font-size: small;"><span style="font-family: Verdana,sans-serif;">2012 was the chinese dragon year. 2013 will be the year of the water snake. I´m really looking forward to a bit more routine, to a long travel holiday and to spending a lot more time with the very dear friends of mine - the ones of the inner circle.-)</span></span><br />
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<span style="color: #444444; font-size: small;"><span style="font-family: Verdana,sans-serif;">Wish you all the best for 2013! Hope to see you soon! I´ll soon post the last menu of 2012 for you: for sure it will be cooked with gaumenperlen.</span></span><br />
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<b><span style="color: #b45f06;"><span style="font-size: xx-small;"><span style="font-family: Verdana,sans-serif;">dolce vita ahoi</span></span></span></b></div>
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<span style="color: #444444;"><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><b><span style="color: #b45f06;"><span style="font-size: xx-small;">monika ebert mobile minds</span></span></b></span></span></span></div>
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<span style="color: #444444;"><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><b><span style="color: #b45f06;"><span style="font-size: xx-small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvMtpuJT7D2QpsKlFUEJtCvaFTLMDrhqvNWKpFZ3pMpK_6cNXIARoFzokSWmNzyABYJPSJAO9UPmaJ6ufpwiku_7NzI8IqvxDnWnw7utQnIlckl_b1elJwu5pb2FEh9H2Mq8hUJpyOALcj/s1600/mobile_minds_2013.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvMtpuJT7D2QpsKlFUEJtCvaFTLMDrhqvNWKpFZ3pMpK_6cNXIARoFzokSWmNzyABYJPSJAO9UPmaJ6ufpwiku_7NzI8IqvxDnWnw7utQnIlckl_b1elJwu5pb2FEh9H2Mq8hUJpyOALcj/s1600/mobile_minds_2013.jpg" /></a> </span></span></b></span></span></span></div>
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<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>gaumenperlen by mobile mindshttp://www.blogger.com/profile/07537808103076383908noreply@blogger.comtag:blogger.com,1999:blog-5516824720945719467.post-63870204103163309482012-09-20T11:03:00.000+02:002012-10-16T09:57:50.405+02:00<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf2_2415b928xSx_GMhVcPJPed5F19UmmnUNgq7ZBGUYG5heAxoh2yeyFeW9JOUIgyYSm1fnrNWwI6bPI92v55R4lLbSD5kryTZvVo8gPd0R6xa6_RD7Goe3gzYUev2l1DVjViohvbmyHT/s1600/rund_scampi_vanilla.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf2_2415b928xSx_GMhVcPJPed5F19UmmnUNgq7ZBGUYG5heAxoh2yeyFeW9JOUIgyYSm1fnrNWwI6bPI92v55R4lLbSD5kryTZvVo8gPd0R6xa6_RD7Goe3gzYUev2l1DVjViohvbmyHT/s320/rund_scampi_vanilla.jpg" width="320" /></a><b style="color: #b45f06; font-family: Verdana, sans-serif; font-size: xx-large; text-align: center;">Cooking with gaumenperlen:</b></div>
<span style="color: #b45f06; font-family: Verdana, sans-serif; font-size: x-large;"><b>Pickled prawns with balsamico and peach-vanilla-jam</b></span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;"><br /></span>
<span style="color: #444444; font-family: Verdana, sans-serif;">The gaumenperlen edition 2012 is growing fast, the fruit season slowly comes to it´s end in autumn. I discovered a fantastic type of </span><span style="color: #444444; font-family: Verdana, sans-serif;"><span style="color: #444444; font-family: Verdana, sans-serif;">local </span>plums at the Mybachufer market and created a wonderful sweet plum jam two nights before. To enhace the taste of the plums I added some star anis, black pepper pimentos and a few cloves.</span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;">Since last year I have been experimenting with the gaumenperlen products in my cooking. I use them to refine the dishes I create. Meanwhile I can´t imagine cooking without my own products anymore. They have become irreplaceable refinements in my dsihes.</span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;">Yesterday I cooked a 5-course-meal für two dear friends of mine. As a starter I served pickeld gambas in olive-chili-oil with garlic, parsley and gaumenperlen peach-vanilla jam. The two guests liked it so much, that I decided to blog the recipy.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmPc03HKEXr-gbuI7nEaBc8Ubp48wgqjvxO5QCRwGUBrJCJmp38Oq0l_wmV6QGoNnE46Fl3j3sbNLIYYvEs9IjHh7qrHzmws4UZGC70G51MacvJADof9NxzcWn_mTvQr8dFVICkb9iaPgr/s1600/rund_scampi.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmPc03HKEXr-gbuI7nEaBc8Ubp48wgqjvxO5QCRwGUBrJCJmp38Oq0l_wmV6QGoNnE46Fl3j3sbNLIYYvEs9IjHh7qrHzmws4UZGC70G51MacvJADof9NxzcWn_mTvQr8dFVICkb9iaPgr/s200/rund_scampi.jpg" width="200" /></a></h4>
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<span style="color: #b45f06; font-family: Verdana, sans-serif;"><b>What you need </b></span></h3>
<span style="color: #444444; font-family: Verdana, sans-serif;">500 grammes of fresh prawns peeled </span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;">3 soup spoons of native olive oil</span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;">2 small red hot chilies (en bloc! not opened!)</span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;">1 tea spoon of hot chili oil</span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;">2 very small onions</span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;">bunch of parsley</span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;">1 glove of fresh garlic</span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;">Rough grounded sea salt as you like it</span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;">1 soup spoon of mild white balsamico</span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;">1 soup spoon of gaumenperlen peach vanilla. <br />If you do not have that:-) alternatively </span><span style="color: #444444; font-family: Verdana, sans-serif;">take</span><span style="color: #444444; font-family: Verdana, sans-serif;"> </span><span style="color: #444444; font-family: Verdana, sans-serif;">an organic high level peach jam and 1/2 vanilla bean. At the end you can add a d</span><span style="color: #444444; font-family: Verdana, sans-serif;">ash of lemon juice, if you like.</span><br />
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<span style="color: #b45f06; font-family: Verdana, sans-serif;">How to cook it</span></h3>
<span style="color: #444444; font-family: Verdana, sans-serif;">Heat a pan with olive and chili oil, steam all the fine chopped ingredents slowly for round about 12 minutes, except for the vineagr and the jam. If the onions are glazed add the prawns, the vinegar and the jam. Turn the oven down and steam it very mildly for a few minutes while stiring it. Do not cook it until the fish is done, stop it before. Dependent on the size of the prawns sometimes it does not need more than 2 minutes. Put your dish in a bowl, add a bit more olive oil and a dash of lemon juice if you like, taste it and let it rest for 2 hours - outside - not in the fridge.</span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;">Hope you´ll enjoy your dish!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj99tlSBymmi5gpiehejyfGV8fnJ5MSy91xU7BXygN6tpxE2_Z56XGTG_hV7ttgOiqNIEsVj7rC9tIPsWHA3pxWRKXwpDvuy2e9fzqWblqwIg9J3GFs8nKUpRmwy7IQt9WMg4sR5uKOow7h/s1600/rund_dinnertable.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj99tlSBymmi5gpiehejyfGV8fnJ5MSy91xU7BXygN6tpxE2_Z56XGTG_hV7ttgOiqNIEsVj7rC9tIPsWHA3pxWRKXwpDvuy2e9fzqWblqwIg9J3GFs8nKUpRmwy7IQt9WMg4sR5uKOow7h/s200/rund_dinnertable.jpg" width="200" /></a></div>
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<span style="background-color: white; color: #e69138; font-family: verdana; font-size: xx-small; line-height: 20px;">dolce vita ahoi • monika ebert • mobile minds</span></div>
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<br />gaumenperlen by mobile mindshttp://www.blogger.com/profile/07537808103076383908noreply@blogger.comtag:blogger.com,1999:blog-5516824720945719467.post-78419549528311946032012-08-02T18:21:00.003+02:002012-08-03T17:15:39.467+02:00<h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibndy13_pbWY_DEL6-BUqq7_YdUsRsJPSNfTngawBJfOk2y5Eype4H07Wyu1BZ286yAPqMuChsQYASPtrwHONOmI0JHx-g6KsmVDj1KxrmWLjYrrmDAS8PngZlswHdlgRy3N4ioJqX6eqH/s1600/blu%CC%88tensalat_rund.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibndy13_pbWY_DEL6-BUqq7_YdUsRsJPSNfTngawBJfOk2y5Eype4H07Wyu1BZ286yAPqMuChsQYASPtrwHONOmI0JHx-g6KsmVDj1KxrmWLjYrrmDAS8PngZlswHdlgRy3N4ioJqX6eqH/s320/blu%CC%88tensalat_rund.jpg" width="320" /></a></div>
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<span style="color: #e69138; font-family: Verdana, sans-serif;"><span style="font-size: x-large;">summertime! </span></span></h2>
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<span style="color: #e69138; font-family: Verdana, sans-serif; font-size: x-large;">high season for </span></h2>
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<span style="color: #e69138; font-family: Verdana, sans-serif; font-size: x-large;">salad dressings</span></h2>
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<span style="color: #666666; font-family: Verdana, sans-serif;">31 degree celcius outside - marvellous summer! high season for all kinds of cool salads and special summer dressings.</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;"><br /></span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">Here are my three favourite dressings for different kinds of salads. The following dressings have all to be pureed with a blender.</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;"><br /></span><br />
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<span style="color: #e69138;"><span style="font-family: Verdana, sans-serif;">No 1: strawberry-dressing for red oak leave lettuce with radicchio</span><span style="font-family: Verdana, sans-serif;">.</span></span></h4>
<span style="color: #666666; font-family: Verdana, sans-serif;">4 big strawberries</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">2 spoon of strawberry vinegar</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">crushed</span><span style="color: #666666; font-family: Verdana, sans-serif;"> </span><span style="color: #666666; font-family: Verdana, sans-serif;">black pepper</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">sea salt</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">brown sugar</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">organic sunflower oil</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">1 clove of freshly pressed garlic</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">wild basil leaves</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;"><br /></span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">The basil and the sweetness of the strawberry are accompagnied by the strong taste of fresh garlic. Important for the composition is to have tasty basil and sweet strong strawberries completed by a fine strawberry vinegar.</span><br />
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<span style="color: #e69138;"><span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">No 2: sweet bavarian mustard dressing</span></span></h4>
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<span style="font-family: Verdana, sans-serif;"><span style="color: #666666;">Bavarians like sweet salad dressings. People of the North often consider these dressings as far too sweet. Born an grown up in Bavaria I love them very much. These sweet dressings get along very well with bitter salads like radicchio or chicory as well as strong ones like rocket or portulaca.</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="color: #666666;"><br /></span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="color: #666666;">1 spoon of Händlmaier classic sweet mustard (never ever take any other sweet mustard – this is the best:-)</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="color: #666666;">1 spoon of dijon original</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="color: #666666;">2 spoons of tasty apple vinegar</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="color: #666666;">2 spoons of mild olive oil</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="color: #666666;">1 spoon of strong dark honey</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="color: #666666;">sea salt</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="color: #666666;">crushed black pepper</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="color: #e69138;">No3: the creamy honey mustard lemon dressing</span></span></h4>
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<span style="font-family: Verdana, sans-serif;"><span style="color: #666666;">This yoghurt dressing is on top of my taste list. I love to eat it with butter riasted little lettuce hearts as well as radicchio or iceberg lettuce.</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="color: #666666;"><br /></span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="color: #666666;">1 spoon of dijon honey mustard (again: never ever take another one – this is the best:-)</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="color: #666666;">2 spoons of tasty white old balsamico </span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="color: #666666;">2 spoons of mild olive oil</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="color: #666666;">1 spoon of dark brown sugar</span></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">sea salt</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">6 spoons of fat mild yoghurt (best is Andechser natural fat)</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">crushed white pepper</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">zests from one lemon</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">3-4 fresh oregano leaves</span></div>
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<span style="font-family: Verdana, sans-serif;"><b><span style="color: #e69138;">enjoy your summer salads!</span></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b><span style="color: #e69138;"><br /></span></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjODOP8ZmozJJmRFljaimeAP_o_y2aHWxuVRaMiSEU-5RFUJxLykUs8S7qGg5e5Q6Qlhw4j3Ef8Bm-J4xKA_-QjtRBWK8rv6q_2BUWCzE_ek2-X5d9H51OLAB4Rl9NVGAMOLoC0GHahbIaL/s1600/himmel2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjODOP8ZmozJJmRFljaimeAP_o_y2aHWxuVRaMiSEU-5RFUJxLykUs8S7qGg5e5Q6Qlhw4j3Ef8Bm-J4xKA_-QjtRBWK8rv6q_2BUWCzE_ek2-X5d9H51OLAB4Rl9NVGAMOLoC0GHahbIaL/s200/himmel2.jpg" width="200" /></a></div>
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<span style="background-color: white; color: #e69138; font-family: verdana; font-size: xx-small; line-height: 20px;">dolce vita ahoi • monika ebert • mobile minds</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;"><br /></span>gaumenperlen by mobile mindshttp://www.blogger.com/profile/07537808103076383908noreply@blogger.com