Wording For Shark Birthday Invitations

dressing à la Simon Tress

As a lover of the kitchen of Simon Tress I was really looking forward to his first cookbook.

Tress itself is not a stranger. Especially on the Swabian Alb around the organic restaurant Rose marriage Stetten one is really proud of the Shooting Star, the already cooked in the grape Tonbach. Not only his skills, his charm makes him in the region to the dream son. Regular phone lines glow when the daily raffle cooking sessions with him.

His goodies we had already seen frequently in the Rose married in Stetten. Great organic food, but also Swabian classics reinterpreted.

Simon Tress: The new Swabian cuisine surprised with great pictures. Not only recipes and country, people and products have been scanned. And the courts are more than appealing. I'm going to try and after a lot from the book.

As a small side dish for dinner on 2 Christmas Day, there should be marinated tomatoes. Spontaneously, I decided the Tressing, um dressing Simon Tress produce.

Sure, a dressing is not really a cooking challenge. But I've often need to taste that many restaurants fail because of this seemingly simple task. Too sweet, too sweet - too much or Maggi bag powder. Only rarely are real highlights. And the Rose -dressing is a highlight for me.

175 ml white wine vinegar with 225 ml mineral water , 2 tablespoons mustard , 55 g cane sugar and 2el mix salt. Then 225 ml olive oil and mix admit, until a creamy dressing is formed.

I have consistently ignored the season (shame on my head) and some marinated tomatoes so, but certainly fits well with winter lettuces and sprouts. Especially corn salad with walnuts, goat cheese and pomegranate seeds, I can imagine great with it.

We liked it tasted very good.

Since it resembles a classic vinaigrette, There's the now more common.

Little Cookbook criticisms:

• For the salad recipe specified amount would have done it 1 / 5 the dressing ingredients. Sure you can keep it for several days in a bottle and this is noted as a tip. Nevertheless, this is not quite right for me.
• It is precisely stated that one should use eg cane sugar - not what but mustard. Sweet, medium hot, Dijon, grainy?
• to the recipe all the ingredients are mixed. As a result, you can not connect the components correctly. The oil should not normally accessible only at the end be given to getting a nice Emulsion.