Diy Fake Muscles Shirt

orange sauce

From chef Michael Knight, Dornbirn

(Photo: Frigesch Lampelmayer ©)

The orange sauce is excellent in combination with the dessert panna cotta with rosemary "which we on 16 had presented November 2009.

fillets of 3 oranges juice of 3 oranges

3 tablespoons brown sugar 2 pieces star anise


1 vanilla bean 1 / 2 cinnamon stick 1 small bay leaf

1 pinch
pudding mix 1 shot orange liqueur "Grand Manner"
1 tablespoon orange zest (blanched, then boil in water) for decorating

first Orange juice with sugar and spices cook something.
second 15 minutes pull and strain through a fine sieve.
third Bring to a boil and with a little custard powder angerührtem tie - let simmer about 2 minutes to boil the starch can.
4th Pour over orange slices and season with some orange liqueur Grand Marnier.
5th Allow to cool and pull through.

As I said, this orange sauce fits excellently with the panna cotta dessert we a few weeks ago presented were: The Pour a spoonful of orange stew on the filled jars in panna cotta. Have fun!

Diy Fake Muscles Shirt

orange sauce

From chef Michael Knight, Dornbirn

(Photo: Frigesch Lampelmayer ©)

The orange sauce is excellent in combination with the dessert panna cotta with rosemary "which we on 16 had presented November 2009.

fillets of 3 oranges juice of 3 oranges

3 tablespoons brown sugar 2 pieces star anise


1 vanilla bean 1 / 2 cinnamon stick 1 small bay leaf

1 pinch
pudding mix 1 shot orange liqueur "Grand Manner"
1 tablespoon orange zest (blanched, then boil in water) for decorating

first Orange juice with sugar and spices cook something.
second 15 minutes pull and strain through a fine sieve.
third Bring to a boil and with a little custard powder angerührtem tie - let simmer about 2 minutes to boil the starch can.
4th Pour over orange slices and season with some orange liqueur Grand Marnier.
5th Allow to cool and pull through.

As I said, this orange sauce fits excellently with the panna cotta dessert we a few weeks ago presented were: The Pour a spoonful of orange stew on the filled jars in panna cotta. Have fun!

How Often Do You Re Wax Surfboards?

balsamic lentils

From chef Michael Knight, Dornbirn




(Photo: Frigesch Lampelmayer ©)

balsamic vinegar can be used in many ways. This a recipe from Michael Knight cuisine with a creative combination of ingredients.

200g lentils (green lentils, which need not be soaked)
400 ml chicken stock
1 / 8 l white wine carrots

50 g 50 g 50 g shallots, celery

1 tablespoon spicy mustard 2 tablespoons honey

30 ml balsamic vinegar
1 sprig thyme 1 sprig rosemary

pinch of salt, pepper and ground coriander olive oil



first Carrots, celery and scallions cut into cubes.
second Heat olive oil in a saucepan.
third Add the lentils, carrots, celery and shallots and sauté.
third Add the herbs and continue to fry over medium flame.
4th Stir in mustard and honey.
5th Deglaze with balsamic vinegar and bring to the boil.
6th Add the chicken stock and white wine and simmer for about 1 hour.
7th Lentils spice and serve.

How Often Do You Re Wax Surfboards?

balsamic lentils

From chef Michael Knight, Dornbirn




(Photo: Frigesch Lampelmayer ©)

balsamic vinegar can be used in many ways. This a recipe from Michael Knight cuisine with a creative combination of ingredients.

200g lentils (green lentils, which need not be soaked)
400 ml chicken stock
1 / 8 l white wine carrots

50 g 50 g 50 g shallots, celery

1 tablespoon spicy mustard 2 tablespoons honey

30 ml balsamic vinegar
1 sprig thyme 1 sprig rosemary

pinch of salt, pepper and ground coriander olive oil



first Carrots, celery and scallions cut into cubes.
second Heat olive oil in a saucepan.
third Add the lentils, carrots, celery and shallots and sauté.
third Add the herbs and continue to fry over medium flame.
4th Stir in mustard and honey.
5th Deglaze with balsamic vinegar and bring to the boil.
6th Add the chicken stock and white wine and simmer for about 1 hour.
7th Lentils spice and serve.