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.