From across the seas... ÜBER DEN OZEAN...

From the icy rivers and 100.000 lakes of Finland...

around the world!

This award was from Rita and the one below both from Rita and Jenny...

http://ritamentor.blogspot.com/

here a plain, but very useful tip from Rita. She's actually got it from her Iranian friends, but we can use it everywhere in every country of the world. Because yogurt is always useful and while ordinary milk in it's natural form ism very difficult to digest for the human body, yogurt does have the enzymes needed...

Elina's father made yoghurt. He boiled milk for some 20 minutes, let it cool a while and then added a spoonful of ordinary plain Bulgarian yoghurt he had bought at the grocer's. He left the mixture on the table for 5 hours. Perhaps I'll try that, too...

But now let's take a look half around the globe...

They have all been so sweet and generous with awards and attention and affinity... but I just didn't have any time to spare for the internet since I was all wrapped up with business and renovations...

Brad, Rita and Jenny have truly been very generous and I would like to share these awards with all of you.

But more than that: I want to give you a taste of what their blog is like and in Jenny's case you can even take that literally...

Jenny lives in Malaysia and naturally things are very different there...

IN DIESEM POST MÖCHTE ICH GERNE EINE PAAR AWARDAS UND REZEPTE MIT EUCH TEILEN, DIE VON JENNY, RITA UND BRAD KOMMEN:

and so is the food - and very delicious as you can see from Jenny's recipes:

Penang Asam Fish, Penang Asam Laksa & Penang Laksa Lemak.

This is called Asam Fish

This is a family recipe which is simple to cook and taste very nice when left overnight.

Here is The Recipe:
600 gms fish – preferably ikan kembong (the kind used to cook laksa), gut and clean

1 litre of water
10 dried chilies, soaked in hot water to remove seeds
3 lemon grass, bruised
2 large onions (quartered)
4 pieces of dried tamarind (asam gelugor)
small ball of tamarind paste (asam jawa) mixed with water to get the juice
tiny piece of belacan (prawn paste) the size about 20 sen
sugar to taste

Except for the fish, boil all the ingredients for about 40 minutes until fragrant. Add fish and leave to cook. Then serve while hot.

Penang Asam Laksa

HERE IS THE INGREDIENTS:

500 gm fresh laksa (rice noodles)

• 1 kg ikan kembong (mackerel)
• heiko (black prawn paste mixed with boiled water to flowing consistency)
1 bunga kantan (ginger flower) - cut into halves
• 6 stalks daun kesum (Thai basil leaves)
• 2 cups tamarind juice
• 2 tsp salt
• 1 tsp oil
• 1 tsp sugar
• 3 stalks serai (lemon grass)
• 3 cm piece lengkuas (galangal)
• 250 gm shallots
• 12 dried chillies - soaked
• 1 cm piece turmeric
• 1/2 cm piece belacan (shrimp paste)
• 1 small cucumber
• 1 stock lettuce
• 1/2 pineapple
• 100 gm mint leaves
• 3 fresh chillies - sliced
• 1 onion - finely sliced

Penang Laksa Lemak

The Ingredients

• 8 oz Fine fleshed fish (ikan
• 12 oz Raw prawns
• 2 c Water
• 1 1/2 lb Laksa noodles -or-
• 13 oz Beehoon noodles
• 6 1/2 oz Beansprouts, scalded
• Several sprigs of daun kesom
• 1/2 sm Cucumber, cut into

GRAVY

• 4 Dried red chillies, soaked
• 1 Stalk lemon grass (serai)
• 8 Shallots (bawang merah) or
• 4 sl Lengkuas
• 1 Cm fresh turmeric -or-
• 1 ts Turmeric powder
• 4 Candlenuts (buah keras) or
• 1/2 ts Belacan (shrimp paste)
• 2 ts Fresh ground coriander
• 2 tb (heaped) dried prawns,
• 4 tb Oil
• 3 c Thin coconut milk
• 1/2 c Thick coconut mil
• 1 ts Salt

Preparation

This is laksa lemak. The first recipe was for Penang laksa in the nonya cooking tradition. Put prawns and water in saucepan, bring to boil, simmer two minutes and strain. Keep stock aside. Peel prawns. Keep aside. Scald laksa noodles or beehoon in boiling water for three minutes and set aside. Prepare gravy. Pound or grind first seven ingredients finely, adding about 1.5 tablespoon of oil during grinding if using a blender or food processor. Mix in coriander. Heat remaining oil in a clay pot or large saucepan and gently from the ground ingredients, stirring frequently, for 4-5 minutes. Add pounded dried prawns and fry a further two minutes. Pour in thin coconut milk and reserved prawn stock and bring to the boil, stirring constantly. When simmering, add fish balls and simmer for five minutes. Add thick coconut milk, salt and simmer until gravy thickens. To serve, put noodles in 6 bowls. Put some beansprouts on top, then pour over the gravy. Garnish with the prawns, chopped herbs and cucumber. Serve with extra pounded fresh red chillies if liked.
http://jennyeshjey6567.blogspot.com/

the picture above and the two below, plus the 2 awards are from Brad

http://heretoannarbor.blogspot.com/

and I would love to share them with everyone.

these pics do spread such a lovely autumn-atmosphere...

indian summer...

and the pleasures of the golden season...

I like autumn really a lot, since it's so cozy...

MONDAY, OCTOBER 12, 2009

TORTELLONI

My filling consists of ricotta cheese, Parmigiano, parsley, freshly grated nutmeg & pepper.
I add some stuffing to the pasta squares,
and fold.

Boil them.
I'm using a plain butter and garlic sauce.
a little more freshly grated cheese on top,
Now, I'm ready to eat a delicious dinner on a chilly night.
Enjoy !

Halloween and pear cake ¤¤¤ HALLOWEEN UND BIRNENKUCHEN

For Halloween Mark decided to be a lion...

AN HALLOWEEN WAR MARK EIN LÖWE...

He looks like it anyway, doesn't he?!

DOCH SO SIEHT ER AUCH SONST AUS, NICHT WAHR?!

But before that he wanted to make a scary pumpkin-face... but then we had this old melon lying around...

DOCH ZUVOR WOLLTE ER EINEN KÜRBIS DEKORIEREN...

and he thought he would crate a spooky version of Bart Simpson...

ABER WIR HATTEN NOCH EINE ALTE MELONE UND SO WARDE DARAUS EIN BART SIMPSON...

Mind you the garden looked spooky as well...

DER GARTEN SAH GESPENSTISCH AUS...

and really, really dark and wintry...

SCHON RICHTIG DUNKEL UND NACH WINTER...

We just managed to get the last pears in time. Would you believe it? This one tree must have had half a ton of pears on it!!! All ecological and BIG and very delicious pears. you really don't get that sort of thing in the shops... My oldest son, David, took a whole car full of pears and apples to Copenhagen and gave it to his friends.

ABER DIE OBSTBÄUME WAREN DIESES JAHR GANZ PHANTASTISCH GEWESEN...

But now here the pear cake. Simple version because it's be and I don't have time to fuzz around for long, plus it should be healthy, even though it's junk:

Dough: ½ kg quark (fromage blanc or créam fraîche), 4 eggs, baking powder, semolina and 6 spoons of flour if you like, vanilla and cane sugar. Mix ingredients until you have a dough that meets you likings. Pour it into the baking tray and put 3 kg of pealed and sliced pears on it. Some may want to add cinnamon, my guys don't like it anymore.

Bake at 200 degrees for about an hour. But it depends on your oven, you might need to do it for a shorter or longer time. But do it until the pears are done and the dough is baked through!

Enjoy! it's more of a desert than a cake and tastes best when it's still warm - almost pancake-like, but without all the fat and stupid calories...

UND HIER NOCH EIN SCHNELLER BIRNENKUCHEN, DER EHER WIE DESSERT IST:

½KG QUARK MIT 4 EIERN, BACKPULVER, VANILLE, ROHRZUCKER, EIN WENIG MEHRL UND VIEL GRIESS VERRÜHREN UND AUF EIN BACKBLECH VERTEILEN. 3 KG BIRNEN, GESCHÄLT UND IN SCHEIBEN, DARAUF VERTEILEN UND BEI CA. 200 GRAD CA. 1 STD. BACKEN. KANN AUCH MEHR ODER WENIGER SEIN, DAS HÄNGT VOM OFEN AB. MANCHE LEUTE MÖGEN ZIMT DRÜBER. MEINE MÄNNER NICHT SO GERNE.

GUTEN APPETIT!

However, if you think we've had a boring Halloween, here're some folks who's party most certainly wasn't dull:

Got the pic from LazyKing who always has the most amazing ideas...

http://unboredme.blogspot.com/

Sakskøbing fruit festival ### Obstfestival

SOMMER IN DK!

Last weekend they had a gourmet festival in a harbour town close by.
We had just come back from shopping in Germany and decided to give it a try since a wellknown TV-cook was said to be behind arranging this and i know he's one of the few guys who doesn't cut corners and who believes in good quality and has a simuolar attitude towards food as we have...

GERADE AUS D ZURÜCKGEKOMMEN, WAREN WIR KURZ IN SAKSKØBING, LOLLAND.


Before we could even get to the market square we were met with all these nice things down by the harbour...

AM HAFEN WARTETEN SCHON DIE BESTEN LECKEREIN AUF UNS...


The weather was beautiful and weven though we had already had 10 ice creams between us in Germany...

UND FRISCHEN HONIG WOLLTEN MEINE SCHLECKMÜNDE NATÜRLICH AUCH!


we could neither say no to fresh honey...

ABER DIESER MANN DA IM HINTERGRUND HAT NOCH WAS BESSERES. SUPER-LECKERES EIS AUS BORNHOLM!


nor could we turn down the most delicious ice cream from Bornholm which this guy in the back sold us.

AUF DEM MARKT ENDLICH DAS EIGENTLICHE OBSTFESTIVAL!


On the market then finally all the fruit and the plantation owners and farmers who I know as well as people I never met...
We were offered a lot of different things to taste - from sausages to bread and wine...

ÜBERALL GAB'S VIEL ZU KOSTEN...


naturally my sons really enjoyed the fresh apple juice...
My men are really hooked on apples and apple juice...

ES GAB SÄFTE, MARMELADEN, BROT, WÜRSTCHEN, KÄSE...


We didn't try the jams though... well there's a limit to how much you can eat!

AUS DEUTSCHLAND KAMEN KÜRBISLEUTE...


A German farm was exhibiting their pumpkins and advertising it in German. no smart move at all! Nobody bought anything! why on earth would they do anything like that? why not pick signs in the language of the country or at least in English? advertising it in german will hardly pass as a local produce...

ABER MIT DEUTSCHSPRACHIGEN SCHILDERN LÄSST SICH IN DK NATÜRLICH NICHTS VERKAUFEN!


My youngest son wanted me to take this pic because it shows the ancient spelling on the hotel.
As far as I can tell, heavily influenced both by German and Swedish!
Copenhagen is called København today, but it used to be Kjöbenhavn as well and today it's still Köbenhamn in swedisch, pronouced: "shoebenhamm" - meaning shopping harbour!

DIESES HOTEL HAT NOCH DIE ALTE SCHREIBWEISE DER STADT IM NAMENSSCHILD, IST WOHL VON DER DEUTSCHEN, WIE DER SWEDISCHEN SPRACHE INSPIRIERT!


Here we finally have Claus Meyer's (the TV-chef) baked goodies.

HIER DER STAND DES BEKANNTEN FERNSEHKOCHS...


Don't really remember what he looks like... but it seems to me that this probably was his wife or girlfriend. - Many things to go for that: she was so well informed, so passionate about the whole thing, fit the north zealand-profile and was fully in charge.
Anyway she was offering these baked flat pies which the Danes thought was all very weired, since there was something white on it - some creamy base - and bacon and plums!
I asked her if it was "tarte flambée" and she smiled and said "yes, yes, it really is!"
So I enquired about the white base, asking if it was "kvark". and she almost disappointedly shook her head and said "You can't get fromage blanc in Denmark...!"
"well at least no decent one, that's for sure!" I agreed with her and added:
"...and that's why I've just been down to Germany getting 5 or 10 kg!"
she nodded and we both knew that the other one knew about cooking and good quality ingredients and had the same thought about danish kvark just being for people with amputated taste buds...!

DAS HIER WAR WOHL SEINE FRAU ODER FREUNDIN UND SIE WAR SEHR NETT, BESONDERS DA WIR ANSCHEINEND ÜBER FLAMMEKÜCHE UND QUARK DI8E GLEICHE MEINUNG HATTEN...


This is the ovn they used and before we left we bought some dark rey bread - very typical for Denmark and really delicious.

Usually we never buy bread in Denmark - the Germans and the French are much better bakers!
But then again Claus Meyer's Cuisine is very much inspired by southern french traditions - in other words - simple, healthy food with few exciting accents, prepared in rough style.
pretty much what I do as well - only that i try and do without the one shocking ingredient since I don't have to present it on TV and all that matters is that it tastes good and is healthy.
In case of the Tarte flambée (Flammeküche, originally from Alsace) it was some chilly-chocolate-spice sprinkled over.

HIER WURDE GEBACKEN UND WIR KAUFTEN EIN RUSTIKALES ROGGENBROT.


Here you see people from one of my favorite farms, or rather manor: Knuthenlund.
They produce cheeses, sour milk products and lamb - all organic!
I like how professional and cleasn they are. Again: great ingriedients, high quality and always such friendly and good service. I first noticed them on the christmas marked of the golf course which is a big annual event.
It's become the only place where we buy lamb.

DIESE LEUTCHEN SIND VON DEM GUT KNUTHENLUND, AUCH AUF LOLLAND, UND PRODUZIEREN LAMMFLEISCH UND ZIEGENKÄSE UND VIELS ANDERE - ALLES ÖKOLOGISCH UND BESTE QUALITÄT. KAUFE SEHR GERNE BEI DENEN EIN - SIE SIND IMMER NETT UND ALLES IS BEST QUALITÄT.


This is so typical Danish: they have to have small bottles with syrup, snaps (akvavit) and other alcoholic stuff... not really my cup of tea, but really pretty!

HIER TYPISCH DÄNISCHE TINKTUREN. VOM SIRUP BIS ZUM SCHNAPS... DOCH NICHT GANZ UNSER DING...


Sweets look so pretty as well... but frankly we all prefere fresh fuit these days
and went to pick many kilos of apples and the like from our local farmer.
Mind you they also got great potaoes, fresh corn (should be eaten within 24 hours, before the sugar turns into starch and it becomes and unhealthy product...), cabbage and so many other great things... and then well it's not just thet we get fresh veggies... it's also all the news they have to exchange... what happend since last week, what the granddaughter is up to and then we make fun of town people... and have a couple of good laughs together...

SÜSSES GIBT'S AUCH, ABER WIR HOLEN UNS HINTERHER LIEBER NOCH WAS VON DEN LOKALEN BAUERN - SCHMECKT BESSER UND DA WEISS MAN WAS MAN HAT!


Life in a small Danish town during the summer: people love sitting outside!

SO IST DAS SOMMERLEBEN IN DK!

Finally we went home, my husband had just finished putting rockwool into another wall, which my son had to cover up with plaster boards and I was painting, painting, painting!

But most of all: we had to put all the fruit and veggies away - probably a couple of hundred kilos... and that takes time! Now I have to freeze plums and black berries and all the nectarines and other plums should be ready for eating very soon...

If you wanna make Tarte flambée, it's very easy:
make a simple pastry from wheat flour, yeast, a little bit of oil and water.
Let it rise.
form a very thin pizza-shaped pie.
Cover with German quark or french fromage blanc and then either put bacon and onions on it or very thin aplle slices or in this case plum-slices.
sprinkle with organic cane sugar and a tiny bit of cinnamon.
bake briefly at 200 degrees Celsius, until bacon or apples are done.

FLAMMEKÜCHE-REZEPT:
TEIG AUS MEHL, HEFE, WASSER UND ETWAS ÖL BEREITEN, AUFGEHEN LASSEN UND EINE FLACHE PIZZA FORMEN.Æ MIT QUARK BESTREICHEN UND ETWEDER MIT SPECK UND ZWIEBELN BELEGEN ODER MIT ÄPFELN UND PFLAUMEN. MIT ROHRZUCKER UND ZIMT BESTREUEN UND BEI 200 GRAD C KURZ BACKEN, BIS ALLES DURCH IST.


I have received this lovely award from Brad recently and was just waiting for the right occassion to post it. thank you very much Brad, I love it! well, who wouldn't strawberries with chocolate... it doesn't really get much better does it?!

have a look at his site here: http://heretoannarbor.blogspot.com/2009/09/lovely-autumn-day-at-country-fair.html

he's also just been to a country fair and his food is phantastic!

This award shall be passed on to everyone reading this post who enjoys cooking and country fairs! Enjoy!

DIESER AWARD IST VON BRAD UND ICH GEBEN IHN AN ALL FLEISSIGEN KÖCHE WEITER! SCHAU MAL BEI BRAD REIN, ER ZEIGT TOLLE SACHEN!

Award und Schweden ¤¤¤ AWARD AND SWEDEN

Schweden ist bekannt für seine wunderschöne Natur und natürlich auch für Design.

SWEDEN IST WELLKNOWN FOR ITS BEAUTIFUL NATURE AND DESIGN.


Für culinarische Künste ist es vielleicht nicht ganz so bekannt und wenn man eher unabhängige Natur-Ferien gewählt hat, dann sieht es sowieso ganz anders aus.

THE CULINARY SIDE OF SWEDEN ISN'T QUITE AS WELL KNOWN AND ESPECIALLY WHEN YOU'RE NOT EXACTLY ON A PERFECTLY NORMAL CIVALIZED SORT OF HOLIDAY... THINGS CAN END UP BEING A LITTLE DIFFERENT...


Südlich von Luleå sahen wir ein Schild am Weg, das geräucherten Lachs ankündigte und so hungrig wie mein Mann immer ist, wenn er ein solches Schild sieht, folgten wir dem primitiven Wegweiser für Ewigkeiten auf dem Holperweg durch den Wald.
Doch da war schon alles alle.
Stillschweigend nahm der mann einfach seine Handschuhe und leife davon und wir folgten ihm neugierig.

SOUTH OF LULEÅ WE DECIDED TO FOLLOW A SIGN SAYING "SMOKED SALMON" AND ENDED UP ON A LOOONG PATH THROUGH THE FORREST BEFORE WE SAW THE COAST AGAIN.
AND OF COURSE EVERYTHING WAS SOLD OUT WHEN WE CAME!
BUT THE GUY DIDN'T SAY ANYTHING AT ALL... JUST GABBED HIS GLOVES AND WALKED OFF. NATURALLY WE FOLLOWED HIM.


Tja und das war es, was er holen wollte! Frischgefangen, frischgeräuchert!

WELL AND THAT IS WHAT HE HAD COME TO GET: FRESHLY CAUGHT AND STILL WARM!


Die Nacht verbrachten wir wiedermal mit schichtweisem Schlafen in der Wildnis.

ANOTHER NIGHT IN THE WILDERNESS.


Inlandsbanan - die Bahn, die von süden nach Norden durch das Innere des Landes führt.
Manche Leute buchen auch eine mehrtägige Reise auf diesem Zug.

THE RAILROAD TRACK LEADING ALL THE WAY THROUGH THE MIDDLE OF SWEDEN - CONNECTING THE NORTH WITH THE SOUTH.
MANY PEOPLE ENJOY A TRIP ON THIS OLD TRAIN, WHICH TAKES SEVERAL DAYS.


Vildmarksbaren - nicht weit von Östersund.

VILDMARKSBAREN, CLOSE TO ÖSTERSUND.


Endlich hat mein Mann wieder Latte, Waffeln und Hjortronsylt - und ist glücklich!

LATTE, WARM SWEDISH WAFFERS AND CLOUDBERRY-JAM. MY HUSBAND IS HAPPY!


Die Idee mit einem Picknick am See ist zwar ganz romantisch, aber wenn man da an all die Mücken denkt...

EATING NEXT TO THE LAKE DOES SOUND VERY ROMANTIC... UNFORTUNATELY IT'S ALSO WHAT THE MITCHES THINK...!


Die Stille des Waldes, am Morgen, als mein Mann noch schläft und ich mich nach wildem Frühstück umschaue.

EARLY MORNING IN THE FORREST. THIS LOOKS PRETTY MUCH LIKE IT MUST HAVE DONE FOR THOUSANDS OF YEARS AND YOU HAVE TO WATCH EVERY STEP YOU TAKE.


Doch ich finde nicht wirklich etwas Essbares. es sind zwar viele wilde Beeren da, doch ich bin mir nicht sicher, ob die wirklich gegessen werden können, obwohl ich auch wilde Brombeeren sehe und etwas, dass durchaus Blaubeeren sein könnte... aber Brombeeren haben wir selber so viel.
ich suche nach Himbeeren, wie hier:

BUT INSPITE OF SEEING MANY DIFFERENT BERRIES, I DON'T REALLY FIND WHAT I WANT LIKE I DID HERE:

http://goodknowto.blogspot.com/2009/08/edta-and-perfect-health.html


Schöner Sonnenuntergang... aber was ist das Feuer dort unter der Brücke?

BEAUTIFUL SUNSET, BUT WHAT IS THAT FIRE THERE UNDER THE BRIDGE?


Hier wird das Abendessen gekocht!

NATURALLY SOMEBODY COOKING DINNER!


Doch ich halte mich strikt an das allerneuste Suchtmittel: ein Almondy-Kuchen, der noch mehr yummy ist, als die Sorten, die ich schon kenne... leider auch sehr süss, aber was soll's! ich spüle ihn einfach mit reichlich gepressten Saft aus Zirtusfrüchten hinunter und mein Magen rumort!

BUT I HAVE TO CONFESS I AM ADDICTED TO THE LATEST ALMONDY-JUNCK AND STUFF UP THE ENTIRE CAKE WITHIN A RATHER SHORT TIME AND THEN I END UP FEELING SOOO UNBELIEVABLY SICK! STILL: IT WAS GREAT FUN TO DO AND YUMMY IN SPITE OF THE COMPLETE OVERDOSE OF SUGAR... AND IT ONLY TOOK ME A FEW DAYS TO GET OVER IT...!

BACK HOME AGAIN, I FOUND SOME NICE GUESTURES FROM FELLOW BLOGGERS. ONE WAS DORIS:

I have just received this very nice award from Doris

http://doriswelt.blogspot.com/

and would like to pass this on to:
Brad
Jenny
Chrissi
Dianne
and Melontha

enjoy!

DIESEN GANZ BESONDEREN HABE ICH SOEBEN VON DORIS ERHALTEN.
VIELEN LIEBEN DANK DORIS, GANZ BESONDERS WO ICH MICH DOCH IN DER LETZTEN ZEIT KAUM UM MEINE BLOGS HAB KÜMMERN KÖNNEN UND AUCH KAUM JEMANDEN BESUCHT HABE... DANKE DORIS, DASS DU TROTZ MEINES GROSSEN SOMMERLOCHES AND MICH GEDACHT HAST!!!

DEN LINK ZU DORIS' BLOG KANN MAN OBEN SEHEN UND AUCH AN WEN ICH IHN WEITERGEBE.
ICH HOFFE, ER WIRD EUCH FREUDE BEREITEN!

Toast with italian-style topping ¤¤¤ Toast mit italienischem Gemüse

I know this doesn't Look too amazing... but it actually does taste quite wonderful.

I've fried onions, red peppers and tomatoes in olive oil, seasoned it with garlic, rosemary and thyme. The fresh spinach leaves were added and eventually some chesse and it was all served on toast with a simple salad on the side.

ZWIEBELN, PAPRIKASCHOTEN UND TOMATEN WURDEN IN OLIVENÖL GEBRATEN UND
MIT THYMIAN, KNOBLAUCH UND ROSMARIN GEWÜRZT. DANACH WURDE FRISCHER SPINAT HINZUGEGEBEN UND ETWAS KÄSE. AUF TOAST SERVIEREN UND SALAT ALS BEIGABE.

FASTELAVN Fasching!

Sonntag, 22. Februar 2009

FASTELAVN Fasching!

Heute ist Fastelavn, der dänische Faschingstag.

Diese Berliner (Ich nenne sie JFKs, denn hat er nicht selber gesagt "Isch binn ain Brrrrrlinnner"?!) haben wir aus Holland mitgebracht.

Hier in DK isst man aber Fastelavnsboller. Das sind so eine Art Punderstücke vom Bäcker mit mindestens 10 E-Nummern drin (absolut scheusslich!) oder es ist die selbstgebackene Variante, die die Hausfrau hier selber macht:

½l handwarme Sahne mit 2 Tütchen Trockenhefe und 3 EL Zucker verrühren. So viel Mehl reinrühren, bis es einen Teig ergibt, der an Brotteig erinnert (mind. 300 g). Deckel rauf und Teig ca, 1 Std. gehen lassen.

Brötchen formen und mit Vanillepudding und Marmelade füllen und wieder gut zudrücken und abermals zu runden Brötchen formen. Nochmals kurz gehen lassen und mit verrührtem Ei bepinseln und dann bei 200 Grad backen, bis sie durch sind (ca. 20 Min.)

Puderzucker und Zitronensaft verrühren und als weissen Guss drüberstreichen. Mit bunten Streuseln dekorieren.

Kakao und Puderzucker mit Wasser verrühren und dunklen Guss auf die anderen Brötchen geben.

unser Frühstück



Die Nachbarkinder haben sich verkleidet und bitten um milde Gaben...

Gepostet von Sarah Sofia Ganborg unter 20:31 6 Kommentare

Typical Food ¤¤¤ TYPISCHE GERICHTE DES HAUSES

These are some typical dishes as we serve them at Granborg Gaard (our own Bed&Breakfast).

Above you see a fruit salad for those who are dieting and don't want the usual breakfast buffet.


HIER EIN PAAR TYPISCHE GERICHTE, WIE WIR SIE IN UNSERER FERIENPENSION SERVIEREN.

FUER GAESTE DIE AUF DIAET SIND:
OBSTSALAT STATT FRUEHSTUECKSBUEFFETT!


A small and quick lunch: potatoe salads with eggs and salami.

KLEINES MITTAGESSEN: KARTOFFELSALAT MIT SALAMI UND EIERN.


Nice dessert: cream cakes with fresh fruit and hot chocolate or latte.

NACHTISCH: SAHNETORTEN MIT FRISCHEM OBST, KAKAO ODER LATTE.

MEISTENS SERVIEREN WIR MORGENS UND ABENDS ABER EIN SEHR GROSSES UND VIELSEITIGS BUEFFET, WO ES ETWAS FUER JEDEN GESCHMACK GIBT.