Mumbai Gay Pickup Points

Asian chicken soup with coconut milk, lemongrass and curry

From chef Michael Ritter, Dornbirn




(Photo: Frigesch Lampelmayer ©)

A little culinary trip to the Far East. - For those who want to keep on gray winter days with exotic Armomen happy.

pinch of Fleur de Sel
3 tsp turmeric
broken dash of pepper freshly
6 teaspoons curry powder Madras
4 tablespoons soy sauce
2 tablespoons fish sauce
1 tablespoon dark sesame oil
2 Chili peppers dried
1 bunch cilantro fresh
sliced 180g onions finely
4 rods pounded lemongrass and sliced 140g leeks sliced

60 g ginger, peeled and sliced 280 ml
dry white wine 600 ml chicken stock

coconut milk 320 ml cream 200 ml

olive oil and butter for frying

first Sesame oil, butter and olive oil in a large pot.
second Onions, lemon grass, garlic and ginger fry colorless.
third Deglaze with white wine and let evaporate alcohol.
4th Add the chicken stock, coconut milk and cream and bring to a boil.
5th Mix with the spices and let the whole simmer at least 1 1 / 2 hours.
6th Strain through a sieve and aufmixen with cold butter using hand blender, the soup is replaced again by an even finer weave.
7th The soup and garnish with fresh coriander leaves . Decorate

Mumbai Gay Pickup Points

Asian chicken soup with coconut milk, lemongrass and curry

From chef Michael Ritter, Dornbirn




(Photo: Frigesch Lampelmayer ©)

A little culinary trip to the Far East. - For those who want to keep on gray winter days with exotic Armomen happy.

pinch of Fleur de Sel
3 tsp turmeric
broken dash of pepper freshly
6 teaspoons curry powder Madras
4 tablespoons soy sauce
2 tablespoons fish sauce
1 tablespoon dark sesame oil
2 Chili peppers dried
1 bunch cilantro fresh
sliced 180g onions finely
4 rods pounded lemongrass and sliced 140g leeks sliced

60 g ginger, peeled and sliced 280 ml
dry white wine 600 ml chicken stock

coconut milk 320 ml cream 200 ml

olive oil and butter for frying

first Sesame oil, butter and olive oil in a large pot.
second Onions, lemon grass, garlic and ginger fry colorless.
third Deglaze with white wine and let evaporate alcohol.
4th Add the chicken stock, coconut milk and cream and bring to a boil.
5th Mix with the spices and let the whole simmer at least 1 1 / 2 hours.
6th Strain through a sieve and aufmixen with cold butter using hand blender, the soup is replaced again by an even finer weave.
7th The soup and garnish with fresh coriander leaves . Decorate

Pinkish Colour In Cervical Mucas

Cinamon Cookies

From chef Michael Knight, Dornbirn



(Photo: Frigesch Lampelmayer ©)

Here a second recipe for Christmas cookies.
Classic, simple and good.

250 g flour
125g icing sugar
pinch of crushed salt
1 egg
1 teaspoon cinnamon
2 tablespoons milk
150 g cold butter

Glaze:
1 egg yolk
2 tablespoons milk
40 g almond flakes



first Prepare ingredients on the table.
second Cold butter into small pieces, mix with ingredients.
third Mass chop with a knife.
4th With cold hands, knead dough quickly and let about 1 hour in refrigerator.
5th Then the dough 3 to 4 mm thick roll.
6th Cinamon Cookies gouge.
7th Brush with egg yolk-milk mixture and sprinkle with almond flakes.
8th 15 minutes at 180 ° C bake.

Tips
cookie dough from different camps are separate.
work best with two sheets at once: while this is an oven, the second sheet may already be equipped.

Pinkish Colour In Cervical Mucas

Cinamon Cookies

From chef Michael Knight, Dornbirn



(Photo: Frigesch Lampelmayer ©)

Here a second recipe for Christmas cookies.
Classic, simple and good.

250 g flour
125g icing sugar
pinch of crushed salt
1 egg
1 teaspoon cinnamon
2 tablespoons milk
150 g cold butter

Glaze:
1 egg yolk
2 tablespoons milk
40 g almond flakes



first Prepare ingredients on the table.
second Cold butter into small pieces, mix with ingredients.
third Mass chop with a knife.
4th With cold hands, knead dough quickly and let about 1 hour in refrigerator.
5th Then the dough 3 to 4 mm thick roll.
6th Cinamon Cookies gouge.
7th Brush with egg yolk-milk mixture and sprinkle with almond flakes.
8th 15 minutes at 180 ° C bake.

Tips
cookie dough from different camps are separate.
work best with two sheets at once: while this is an oven, the second sheet may already be equipped.

Funny Messages For Anniversary Cards

rainbow trout, char and pike in saffron-vegetable stock

From chef Michael Knight, Dornbirn



(Photo: Frigesch Lampelmayer ©)

In the book It is the main course of the chapter "Winter", here it is reproduced in full. This is excellent as a starter the lentils cream soup that we presented recently. A tasty ideas for the weeks before, during and after the holidays.

saffron vegetable stock
1,5,5 l fish or vegetable stock
80 g carrots 80 g celery

80 g leeks 80 g celery


80 g carrots 80 g fennel bulb 1 onion

4 g saffron
2 tablespoons coriander seeds 2 tablespoons Pernod

2 tablespoons white peppercorns 2 bay leaves

1 tablespoon fennel seeds 1 pinch
Chili powder, ground coriander

salt

first Wash and peel vegetables, and small to cut about 5 mm cubes.
second Rear heat, simmer briefly, add the Pernod and saffron.
third Add the spice bag: all spices in a bag and tie this simmer. This has the advantage that you can then pull out the bag again.
4th Add the onion and share in a pan without fat dark roast.
5th Roasted onion to the fund.
6th Vegetables in the rear.
7th Ca. 10 to 15 minutes to simmer.

deposit
g 300 g trout
300 pikeperch
300 g fillet of char
1 / 2 bunch dill 1 tablespoon olive oil


first Fillets in about 1.5 cm thick slices. Available with or without skin, it is decorative!
second Dill wash pluck and chop.
third Fond boil.
4th Fish strips in Fond give and take about 10 minutes it can
5th In the end, add the dill and serve.
5th A shot of good olive oil improves the taste when serving.

Tips:
particular use fresh local fish.
The fish must be raw in the middle of quiet a bit!

Supplement: ciabatta bread ciabatta
a

olive oil 1 tablespoon minced garlic 2 tablespoons chopped parsley

pinch of sea salt

first Ciabatta bread (may substitute French bread or other white bread), coat it with olive oil.
second Sprinkle with chopped garlic and parsley.
third Bake in preheated oven at 200 ° C light brown.

Funny Messages For Anniversary Cards

rainbow trout, char and pike in saffron-vegetable stock

From chef Michael Knight, Dornbirn



(Photo: Frigesch Lampelmayer ©)

In the book It is the main course of the chapter "Winter", here it is reproduced in full. This is excellent as a starter the lentils cream soup that we presented recently. A tasty ideas for the weeks before, during and after the holidays.

saffron vegetable stock
1,5,5 l fish or vegetable stock
80 g carrots 80 g celery

80 g leeks 80 g celery


80 g carrots 80 g fennel bulb 1 onion

4 g saffron
2 tablespoons coriander seeds 2 tablespoons Pernod

2 tablespoons white peppercorns 2 bay leaves

1 tablespoon fennel seeds 1 pinch
Chili powder, ground coriander

salt

first Wash and peel vegetables, and small to cut about 5 mm cubes.
second Rear heat, simmer briefly, add the Pernod and saffron.
third Add the spice bag: all spices in a bag and tie this simmer. This has the advantage that you can then pull out the bag again.
4th Add the onion and share in a pan without fat dark roast.
5th Roasted onion to the fund.
6th Vegetables in the rear.
7th Ca. 10 to 15 minutes to simmer.

deposit
g 300 g trout
300 pikeperch
300 g fillet of char
1 / 2 bunch dill 1 tablespoon olive oil


first Fillets in about 1.5 cm thick slices. Available with or without skin, it is decorative!
second Dill wash pluck and chop.
third Fond boil.
4th Fish strips in Fond give and take about 10 minutes it can
5th In the end, add the dill and serve.
5th A shot of good olive oil improves the taste when serving.

Tips:
particular use fresh local fish.
The fish must be raw in the middle of quiet a bit!

Supplement: ciabatta bread ciabatta
a

olive oil 1 tablespoon minced garlic 2 tablespoons chopped parsley

pinch of sea salt

first Ciabatta bread (may substitute French bread or other white bread), coat it with olive oil.
second Sprinkle with chopped garlic and parsley.
third Bake in preheated oven at 200 ° C light brown.

Where To Find Dickies Singapore

Schokoladenmakronen

From chef Michael Knight, Dornbirn

Advent's has become and thus high time to bake cookies. Here's a simple recipe that guarantees pre-Christmas feel like you.

3 egg whites 200g caster sugar

1 teaspoon lemon juice
150 g ground almonds 100 g
grated dark chocolate

lemon zest 2 tablespoons cocoa
1 / 2 teaspoon ground cinnamon
Shelled pistachios to garnish

first Egg whites until stiff and mix in sugar.
second Fold in the remaining ingredients (except pistachios).
third injected with a small pastry bag Teighäufchen on a baking tray and garnish with a peeled pistachio.
4th 20 minutes at 160 ° C bake.

Where To Find Dickies Singapore

Schokoladenmakronen

From chef Michael Knight, Dornbirn

Advent's has become and thus high time to bake cookies. Here's a simple recipe that guarantees pre-Christmas feel like you.

3 egg whites 200g caster sugar

1 teaspoon lemon juice
150 g ground almonds 100 g
grated dark chocolate

lemon zest 2 tablespoons cocoa
1 / 2 teaspoon ground cinnamon
Shelled pistachios to garnish

first Egg whites until stiff and mix in sugar.
second Fold in the remaining ingredients (except pistachios).
third injected with a small pastry bag Teighäufchen on a baking tray and garnish with a peeled pistachio.
4th 20 minutes at 160 ° C bake.

Remove Ball Joint Shower

lentils cream soup with apple balsamic vinegar and honey

From chef Michael Knight, Dornbirn



(Photo: Frigesch Lampelmayer ©)

hot soups such as these are just the thing for cold winter days. But beware: the lentils cream soup is less than ideal as a starter, but can easily steal the show the main course.

300 g lentils (overnight in cold water soaked)
40 g carrots
40 g celery
60 g shallots
1 l chicken or vegetable stock
40 g bacon
1 tablespoon olive oil
40 g butter
1 tablespoon Dijon mustard
150
ml red wine 200 ml cream 4 tablespoons honey

4 tablespoons apple balsamic vinegar pinch of salt

pepper

ground coriander 2 sprigs thyme 1 sprig rosemary

40 g cold butter


first Carrots, celery and shallots, peel and dice it.
second Bauspeck cut small cubes.
third Heat oil in a large pot of butter and olive oil.
4th Sauté bacon in it.
5. Add the shallots, lentils and vegetables and mitsch jokes.
6th Deglaze with red wine.
7th add chicken stock and cream.
8th Remaining ingredients except the butter and allow to simmer for about 1 1 / 2 hours.
9th Puree with a hand blender.
10th Strain through a sieve.
11th simmer briefly.
12th Taste and add cold butter aufmixen again. The soup is replaced by a nice creamy consistency.

Adapted from "The little book of great food, © Michael Ritter; Photos: Frigesch Lampelmayer; texts: Helmut Vienna, Bucher Verlag, Hohenems

Remove Ball Joint Shower

lentils cream soup with apple balsamic vinegar and honey

From chef Michael Knight, Dornbirn



(Photo: Frigesch Lampelmayer ©)

hot soups such as these are just the thing for cold winter days. But beware: the lentils cream soup is less than ideal as a starter, but can easily steal the show the main course.

300 g lentils (overnight in cold water soaked)
40 g carrots
40 g celery
60 g shallots
1 l chicken or vegetable stock
40 g bacon
1 tablespoon olive oil
40 g butter
1 tablespoon Dijon mustard
150
ml red wine 200 ml cream 4 tablespoons honey

4 tablespoons apple balsamic vinegar pinch of salt

pepper

ground coriander 2 sprigs thyme 1 sprig rosemary

40 g cold butter


first Carrots, celery and shallots, peel and dice it.
second Bauspeck cut small cubes.
third Heat oil in a large pot of butter and olive oil.
4th Sauté bacon in it.
5. Add the shallots, lentils and vegetables and mitsch jokes.
6th Deglaze with red wine.
7th add chicken stock and cream.
8th Remaining ingredients except the butter and allow to simmer for about 1 1 / 2 hours.
9th Puree with a hand blender.
10th Strain through a sieve.
11th simmer briefly.
12th Taste and add cold butter aufmixen again. The soup is replaced by a nice creamy consistency.

Adapted from "The little book of great food, © Michael Ritter; Photos: Frigesch Lampelmayer; texts: Helmut Vienna, Bucher Verlag, Hohenems

Wedding Invitations Hindi Matter

panna cotta with rosemary

From chef Michael Knight Dornbirn,

(Photo: Frigesch Lampelmayer ©) evokes

A homemade dessert that memories of the past in Italy. Nachgekocht once it enters into any standard recipe collection! These fits of Mediterranean fruit preserves, orange sauce, for example.

1 / 2 l milk
1 / 4 l cream
4 sprigs of rosemary
1 vanilla bean, cut in half lengthways
75 g sugar
pinch of salt
5 gelatin sheets
160 g not to be whipped cream
Grated rind of 1 / 2 orange
4 beautiful mint sprigs for garnish



first Milk, cream, rosemary, vanilla, sugar and salt bring to a boil.
second Add orange peel and pull next to the stove for 15 minutes.
third Soak gelatine in cold water, squeeze and set aside.
4th Milk and cream mixture through a fine sieve and dissolve the gelatin in it. Add to ice water and stir until cold.
5th If the mass begins to solidify first half of the whipped cream and then fold in the rest.
6th Pour into pretty glasses and chill covered.

Adapted from "The little book of great food, © Michael Ritter; Photos: Frigesch Lampelmayer; texts: Helmut Vienna, Bucher Verlag, Hohenems

Wedding Invitations Hindi Matter

panna cotta with rosemary

From chef Michael Knight Dornbirn,

(Photo: Frigesch Lampelmayer ©) evokes

A homemade dessert that memories of the past in Italy. Nachgekocht once it enters into any standard recipe collection! These fits of Mediterranean fruit preserves, orange sauce, for example.

1 / 2 l milk
1 / 4 l cream
4 sprigs of rosemary
1 vanilla bean, cut in half lengthways
75 g sugar
pinch of salt
5 gelatin sheets
160 g not to be whipped cream
Grated rind of 1 / 2 orange
4 beautiful mint sprigs for garnish



first Milk, cream, rosemary, vanilla, sugar and salt bring to a boil.
second Add orange peel and pull next to the stove for 15 minutes.
third Soak gelatine in cold water, squeeze and set aside.
4th Milk and cream mixture through a fine sieve and dissolve the gelatin in it. Add to ice water and stir until cold.
5th If the mass begins to solidify first half of the whipped cream and then fold in the rest.
6th Pour into pretty glasses and chill covered.

Adapted from "The little book of great food, © Michael Ritter; Photos: Frigesch Lampelmayer; texts: Helmut Vienna, Bucher Verlag, Hohenems

How To Fix A Schwinn Spin

polenta Bramata "

From chef Michael Ritter, Dornbirn

(Photo: Frigesch Lampelmayer ©)


this polenta recipe enrich any kitchen with an especially delicious side dish, a welcome alternative to the potato-pasta-rice-monotony. Easier to produce than you think!

Ingredients:
1 / 2 l chicken stock
1 / 4 l cream
125 g polenta medium fine (Bramata)
3 shallots or 1 onion, peeled
pressed 2 young garlic cloves slightly
thyme and rosemary sprigs
saffron powder, salt and nutmeg

Recipe:
first Coarsely chopped shallots and garlic in a little olive oil sauté until soft.
2. Chicken stock, cream and herbs to give.
third Season with salt, freshly grated nutmeg and a little saffron powder.
4th bring to the boil and remove next to the stove for 10 minutes.
5th All strain through a sieve into a saucepan and let the polenta, stirring constantly while beating.
6th Short boil, cover and swell on the smallest flame 1 / 2 hour.
7th Then again vigorously with a whisk stir, cover and keep warm.
8th Before serving, fold in 3-4 tablespoons whipped cream and possibly nachschmecken again.
9th With a spoon dipped in hot water before fine polenta gnocchi from the parting and the steak on plates.

Adapted from "The little book of great food, © Michael Ritter; Photos: Frigesch Lampelmayer; texts: Helmut Vienna, Bucher Verlag, Hohenems

How To Fix A Schwinn Spin

polenta Bramata "

From chef Michael Ritter, Dornbirn

(Photo: Frigesch Lampelmayer ©)


this polenta recipe enrich any kitchen with an especially delicious side dish, a welcome alternative to the potato-pasta-rice-monotony. Easier to produce than you think!

Ingredients:
1 / 2 l chicken stock
1 / 4 l cream
125 g polenta medium fine (Bramata)
3 shallots or 1 onion, peeled
pressed 2 young garlic cloves slightly
thyme and rosemary sprigs
saffron powder, salt and nutmeg

Recipe:
first Coarsely chopped shallots and garlic in a little olive oil sauté until soft.
2. Chicken stock, cream and herbs to give.
third Season with salt, freshly grated nutmeg and a little saffron powder.
4th bring to the boil and remove next to the stove for 10 minutes.
5th All strain through a sieve into a saucepan and let the polenta, stirring constantly while beating.
6th Short boil, cover and swell on the smallest flame 1 / 2 hour.
7th Then again vigorously with a whisk stir, cover and keep warm.
8th Before serving, fold in 3-4 tablespoons whipped cream and possibly nachschmecken again.
9th With a spoon dipped in hot water before fine polenta gnocchi from the parting and the steak on plates.

Adapted from "The little book of great food, © Michael Ritter; Photos: Frigesch Lampelmayer; texts: Helmut Vienna, Bucher Verlag, Hohenems