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Nachgebacken: bread

At the top of the rankings of our favorite sandwiches is the bread after Cucina Casalinga - originally a Witzigmann recipe. The've seen since I know that he is advertising for canned soup for me has lost much of its prestige. But that's another story ...

Even when things go quickly be exactly right.

And to simply bake: that is, even in hectic times.

25 g yeast 10 g sugar with dissolve in a little water. Parallel 250 g wheat flour type 405 (at Cucina Casalinga: 550) with 125 g rye flour Type 1150 and mix 500 ml of lukewarm water .

leave both 30 minutes.

Then 250 g wheat flour type 405 , 125 g rye flour type 1150 that yeast mixture , 15 g honey , 10 g soft butter and 23 g salt (at Cucina Casalinga 20 g - we like it slow salty ...) 5 minutes, and knead another 5 minutes on medium heat.

Ca. 1 h in the well-floured Gärkörbchen let go. overthrow

In 250 degrees on the prepared baking sheet with parchment paper and preheated in the OVEN. After 5 minutes, turn 200 degrees down and bake another 45 minutes. The Bratenhermometer test whether the bread is even less - this must be "full of pork" to be, then it is fine.

A slice with butter, a little chives - perfect :-)

Sources: Cucina Casalinga , delicious , Witzigmann

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Nachgebacken: Martin Johansson rye bread

I have lately a soft spot for Swedish breads. After Mogens has enraptured me rye bread, is the new favorite Martin Johansson rye bread . From

woman Kuechenlatein discovered and pre-baked.

And me already 2 x nachgebacken - a blast. So fast was with us still eat no bread!

The first time I ran away is simply the time. Feinschmeckerle woman had recipe ('s kitchen here at Latin) just flew over - and immediately forgotten that the bread yes 2 x 2.5 - must cook for 3 hours. As the dough and shape.

I did not want to night shift (I push my bread yes like the late evening in the oven) - I have the dough directly transported into the mold and go about 2.5 hours. So we got a nice, close-grained bread with great flavor.

The second time I had stuck to the recipe. Taste was also great, but something changed the crumb.

us but has the "wrong" version tasted better.

How To future - and saves equal to 2.5 h time :-)

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vitello senza buco or: the almost-ossobuco

Like modern Swabian woman makes it that way, I like to look online, which Metzger has my house on sale. Ossobuco - great to have a stew in this weather is just right. So much for theory. Since I am a fully working Swabian woman, unfortunately, I storm the butcher I trust most Fridays 5 minutes before closing. From

because Ossobuco, all sold out. Fortunately - as I discovered the wonderful looking stewed veal - just senza buco, completely without bone.

During an evening cook book pages I decided: the calf is still very classic osso buco, braised-moderate. Based on the nature of the cookbook "for the real Italian cuisine" - or woman Cucina Casalinga That uses the same recipe.

But 3 carrots, half celeriac process and half the diced leek .

1 onion and saute 2 cloves garlic in 1 tablespoon butter 1 tablespoon olive oil and .

The lightly floured veal and brown it in the form bound in a pan with 1 tablespoon olive oil extremely sharp all around.

take out, and deglaze with white wine 250 ML and 250 ML broth deglaze and release from the floor.

pour in order for the vegetables, 500 g of peeled canned tomatoes and 2 tablespoons tomato paste give it.

Neat season with rosemary, thyme, bay leaf, pepper and salt from the mill.

simmer over low heat for 3 hours. Every now and then pour in broth or wine ...

... and enjoy. We had rarely been so tender Veal. And the bones we lacked not so. That's why there are now more likely vitello senza buco.

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short visit to RS-Parts

that way since I last week at RS-parts (www.rs-parts.com), was again a lot has changed.

performance, extended top speed, ambient lighting and logos

initially installed the 200 speedo and freigschaltet


And of course the transcription to 77PS and the repeal of the limit of 135km / h.

What I have a little longer, but could do no pictures, the footwell lighting.


That's it for first.

greeting smartin87

Dream About Pit Bulls

No meat please. Coox & Candy: vegan food in Stuttgart

Yes, I like to eat meat. Good meat, of which I know where it comes from. And sometimes I really feel like it. When I look at as Petra's High rib photos , the master of the house almost at the same time as a butcher and then get the grill will be sent.

vegetables I eat too happy, but life so completely vegetarian or vegan - this phase I was not even as a teen. And I've really missed scarcely a phase ;-)

So I am actually totally unsuitable as a companion for a vegan restaurant visit. Actually, as I am I'm very curious, and it fits again.

The Coox & Candy has opened its doors for several days in Stuttgart Bad Cannstatt.

have 3 non-restaurateur gave up everything to make your dream come true: own vegan restaurant.

long stood empty in the location of Sulzbach alley. Several years ago, restaurateurs have an organic restaurant, try the Sulzbach and a rare Italian-their luck. But especially the organic restaurant and then in Cannstatt simply ahead of his time.

felt Hoping to find a lunch alternative to the 3,000 kebab shops, we enter the Coox & Candy and attended the same friendly. We quickly decide to have drinks and dinner. And wait. After 20 minutes we get the drinks. And shortly after the appetizer bruschetta with avocado & cucumber. The freshness of the cucumber, coupled with a slight sharpness tastes wonderful to us.

we are thrilled by the drinks the brand now. Special "sunny orange" it has done to us. Is certainly in the summer at home "into" lists.

The main courses were a bit puzzling to us. Besides pizza - the vegan's are here too. But Tempeh with quinoa with vegetables and mango-curry sauce sounds interesting.

The truth is somewhat disappointing. For the tempeh I can not say much - tastes like not much. A bit like soft rice cakes. The mango curry sauce was missing - and the broccoli was pretty soft.

The dumplings with mushroom cream Sliced red cabbage and were not necessarily the blast. For our tastes bland - except for the red cabbage: the had a great flavor.

I'm curious how they developed the Coox & Candy. Perhaps we could as a "meat eater" The vegan alternatives are not optimally evaluated, because we are used to flavor the meat?

points to order a lunch alternative, it needs to go in any case much faster. It took us almost 1.5 hours - no espresso.

the three owners I press any case, fingers crossed. Respect for the courage to give up everything for such a dream. I'm just a bit afraid, if such a concept would not be better in Stuttgart's west or south - We are excited!

Coox & Candy

Sulzberggasse

14 70372 Stuttgart

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MEETING IN GREFRATH

DATE: 02/27/2011 at 14:00 am Eissportzentrum Grefrath

address
Sport and Recreation gGmbH
Stadium Straße 161 D-47929
Grefrath

locality is on a space, otherwise McDonalds or Burger King.

Who likes to get to know me, just leave a comment.

greeting smartin87

2009 Showdown Fishfinder

Quick Lunch: spaghetti with mozzarella, cherry tomatoes and vinaigrette

Unfortunately I work in a culinary no man's land. Everywhere kebab stands, food carts, butcher and baker bad - or a creepy canteen. There, neatly, the glutamate-swinging club and what is being served, the term "food" does not deserve.

Now and then I take the road to other venues on me, or enjoy a business lunch. But most Lunch breaks, I spend now in the big kitchen companies with seats (yes, and there's also out for the summer).


it has internally developed a trend to the canteen No, that besides the usual "sandwich eaters" often get the company of friendly colleagues to abandon the well to the disgust canteen.

Although I plan the subject not so with military precision as Natasha . But I respect it, especially on weekends, just to cook one serving more often but there's salad or freshly cooked pasta. For that I am covered with the "basics" of spices, vinegar and oil.





For this version I cook 125 g spaghetti al dente . Parallel I already a classic balsamic vinaigrette , olive oil, mustard, salt , a touch of sugar and pepper to .


simmer while the pasta, I cut a handful of cherry tomatoes and half organic mozzarella ball .


Drain noodles, vinaigrette, tomato and mozzarella mix - enjoy!

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feast for charity

If Christian Nickel, Simon Tress , Marian Schneider, Claudio Urro and Ludwig combines army happens not without reason: on 12.02.2011 in Reutlingen is again feasted for a good cause.

pleasure meets art means good wine, food, beautiful sculptures in unusual surroundings. This year the event held in the former printing of Oertel & Spoelstra.

way, without all the chefs, sommeliers and artists on the fee. The proceeds will go to the refuge Reutlingen.

for a total price of 140 €'s:

first Response (Christian Nickel, Rigiblick Zurich):

Variations with fish Störtatar, tarragon meringue, and Apfelgel Pumpernickelchips

second Response (Simon Tress. Rose marriage Stetten)

soup of black radish, beetroot, curry, orange, apple, horseradish, parsnip, grapefruit and goat cheese

third Gang (Marian Schneider, Lake Ulm)

HFG cod style with carrot, radish and chervil

4th Response (Claudio Urru, Top Air Stuttgart)

Wagyu beef rump with blood sausage ravioli, celery, dates, bacon and potatoes

5th Gang (Ludwig army Chocolate Factory Göppingen)

Dulce de Latte, Swabian dumpling, American Key Lime Pie, Passion Fruit Sorbet

These wines are served from the barrel forum Germany.

It starts at 19 clock, applications to take the "neigschmeckt-makers Karin Tough and Gabrielle meet Janz 07121-129177.

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Almost like in Italy: Trattoria evening

top of the Filder, Ostfildern-Ruit a very cute little Italian is hidden: the Da Zi Anna . There are Italian classics, but also innovative dishes that not everybody Italian Restaurant suspected.

The roles are classic: Anna Romano magic in the kitchen, while her husband, Matteo for great service with Italo-Swabian charm provides. And of course, that one because of the good house wine is never an empty glass.

new idea of the hosts: a Trattoria evening. Long Table, a lot of communication, 4 courses, wine and water - for 35 €. Together with our friends we were once there. And it was worth it.

Melanzane Parmigiana was an awesome introduction. In particular, the light Tomatensud (despite winter but you probably San Marzano canned tomatoes) had a great taste.

The Gnocchetti with truffle convinced. I'm sooo not a truffle lover (yes, that is to give it), but after a long period of abstinence me, the combination with the slightly creamy sauce tasted quite excellent.

gave it as a main dish of meat with polenta pork knuckles . Pork at an Italian restaurant? The seated around us were irritated Swabia. But quickly appeased, because the meat was cooked beautifully delicate herbs in white wine-Sud.

true highlight was, obviously, the dessert. Typical Swabia, leftovers ;-)

Pannettone-piece with vanilla cream, chips, nuts and chocolate . A dream. Even I as a cheese-really-always-the-dessert-Vorzieherin enjoyed until the last little dab.

We were thrilled and had - thanks to our friendly support a great evening. Some dishes we had not ordered so sure (Hello pork!) - And missed a great dining experience. The price is 35 € a real Schnäpple.

The house wine to the menu has been completed - and we are guaranteed back soon to visit an evening at Trattoria Da Zi Anna .

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time lighting weeks ...

... and that my speedometer and center console with the additional instruments in the finished look


I just got to the end now but for the plasma version of RS-Parts decided with additional background illumination by blue SMDs.


The combination I find super successful.

For any questions, just leave a comment.

greeting smartin87