-250g Pasta any kind
-2 Sausage (Bratwürste)
-3tbs fennel seeds
-1 dry chilli
-1 glass wine
-sprinkel of a lemon
-parmesan cheese
find the video here: http://www.youtube.com/user/eatitrich
Montag, 28. Juni 2010
Alle videos sind auf youtube!
Dienstag, 18. Mai 2010
gambas al ajillo
-Scampi or Tiger Prawns
-Garlic a lot!
-Fresh or dryed hot Chilis
-1 Bottle Sauvignon Blanc (half of a glass for the gambas, rest for you!)
-Salt
if you like, put some koreander green, or parsley
-Garlic a lot!
-Fresh or dryed hot Chilis
-1 Bottle Sauvignon Blanc (half of a glass for the gambas, rest for you!)
-Salt
if you like, put some koreander green, or parsley
Montag, 29. März 2010
Backyard Motocycle Burger
if you hungry, after a ride with your motorcycle..
you must try this burger..yeah..
4 big guys need:
800g minced beef (80/20) not tooooo lean.
2 hand full of white bread, cut the crust of. soak in water or milk.
1 tbs coriander seeds
2 dried chilly
1/2 tbs fennel seeds
1 tsp salt
fresh mit leafes
fresh italien parsley
fresh ginger
otional but never wrong:
-a shoot of worcestershire sauce
for the topping:
-lettuce
-tomatos
for the mayonaise:
-2 fresh bio eggs ( no older then 1 week!)
-sunflower oil
-salt
-garlic
you must try this burger..yeah..
4 big guys need:
800g minced beef (80/20) not tooooo lean.
2 hand full of white bread, cut the crust of. soak in water or milk.
1 tbs coriander seeds
2 dried chilly
1/2 tbs fennel seeds
1 tsp salt
fresh mit leafes
fresh italien parsley
fresh ginger
otional but never wrong:
-a shoot of worcestershire sauce
for the topping:
-lettuce
-tomatos
for the mayonaise:
-2 fresh bio eggs ( no older then 1 week!)
-sunflower oil
-salt
-garlic
Backyard Motocycle Bun
spring is coming..
the ultimate bun:
900gr wheat flour (typ 405)
14 gr (2 pk) dry yeast
2 tablespoon sugar
1.5 teespoon salt
1 big egg
70 gr. butter
50g milkpowder
-sesam, egg, milk
the ultimate bun:
900gr wheat flour (typ 405)
14 gr (2 pk) dry yeast
2 tablespoon sugar
1.5 teespoon salt
1 big egg
70 gr. butter
50g milkpowder
-sesam, egg, milk
Montag, 1. März 2010
Bouillabaisse
here the recipee for the famous french fish soup:
the shopping list:
1-2 celery
1/2 fennel
3-springonion
9 vine-ripe tomatoes
3-garlic cloves
fresh thyme
saffron
fish stock
nolly prat
pastis, or simular anis liquor
creme fraich
500g of fresh todays sea fish:
-red mullet
-monkfish
..at least 5 different saltwater fish.
-500g mussles (use only the open ones after cooking!! all closed mussles after cooking must go in the waste..
-4 big scampi
the shopping list:
1-2 celery
1/2 fennel
3-springonion
9 vine-ripe tomatoes
3-garlic cloves
fresh thyme
saffron
fish stock
nolly prat
pastis, or simular anis liquor
creme fraich
500g of fresh todays sea fish:
-red mullet
-monkfish
..at least 5 different saltwater fish.
-500g mussles (use only the open ones after cooking!! all closed mussles after cooking must go in the waste..
-4 big scampi
Mittwoch, 3. Februar 2010
"älplermakronen mit öpfelmus"
if you work out side, and its cold, and you know the big hunger ist coming..you must once try this typical swiss mountain food
pot. "älplermakronen"
its great..but warning: this dish has a lot of calories, so be aware!
4 noses:
300gr pasta
one big potato
4 onions
2dl milk
2dl cream
2dl boullion
100g butter
300 gr cheese (sprinz/ parmesan)
nutmeg
salt
peper
peel of orange
the "apfelmues" aplepuree
6 aples
1 glas of white wine
ingwer
1 cloves
1 dried chili
cinnamon
pot. "älplermakronen"
its great..but warning: this dish has a lot of calories, so be aware!
4 noses:
300gr pasta
one big potato
4 onions
2dl milk
2dl cream
2dl boullion
100g butter
300 gr cheese (sprinz/ parmesan)
nutmeg
salt
peper
peel of orange
the "apfelmues" aplepuree
6 aples
1 glas of white wine
ingwer
1 cloves
1 dried chili
cinnamon
Montag, 25. Januar 2010
"ZÜRIGSCHNÄTZLETS"
say "chuchichäschtli"..
this means "kitschen-closet" if you can pronounce this word, you are a real swiss..
its much less difficult to cook a "zuri- gschnätzlets"
4 persons:
600g veal filet
1 onion
2dl of white wine, or i "take nolly prat" (vermouth)
parsley
peel of lemon
1dl cream
1dl whipped cream
1-2tsp of flour
3 tsp butter
salt
peper
optional:
1/3 vanilla bean
1/3 cinnamon
the rösti (hashbrowns)
5 big potatos typ B (waxy)
2-3 spoons ghee / clarified butter
nutmeg
salt
pepper
cook them potatos the evening before this is VERRY important!
cook the potatos for 10-15 min.
when they cool enough, peel em.
grate them, salt and pepper and nutmeg. fry them in a pan, with 2-3 spoons ghee / clarified butter each side 15 min until golden and crisp.
the zürigschnätzlets is verry easy to fix;
fry the meat with big heat.
put the meat aside.
chop the onions, fry them in the same pan until glassy.
pour the wine/vermouth and the clear soup, let cook for a cuple minutes.
add the flour, try with the finger if enough salt.
put the meat back in the pan, add cream, and some yellow of a lemon.
chop parsley and add the whipped cream before serving..
en guetä.
this means "kitschen-closet" if you can pronounce this word, you are a real swiss..
its much less difficult to cook a "zuri- gschnätzlets"
4 persons:
600g veal filet
1 onion
2dl of white wine, or i "take nolly prat" (vermouth)
parsley
peel of lemon
1dl cream
1dl whipped cream
1-2tsp of flour
3 tsp butter
salt
peper
optional:
1/3 vanilla bean
1/3 cinnamon
the rösti (hashbrowns)
5 big potatos typ B (waxy)
2-3 spoons ghee / clarified butter
nutmeg
salt
pepper
cook them potatos the evening before this is VERRY important!
cook the potatos for 10-15 min.
when they cool enough, peel em.
grate them, salt and pepper and nutmeg. fry them in a pan, with 2-3 spoons ghee / clarified butter each side 15 min until golden and crisp.
the zürigschnätzlets is verry easy to fix;
fry the meat with big heat.
put the meat aside.
chop the onions, fry them in the same pan until glassy.
pour the wine/vermouth and the clear soup, let cook for a cuple minutes.
add the flour, try with the finger if enough salt.
put the meat back in the pan, add cream, and some yellow of a lemon.
chop parsley and add the whipped cream before serving..
en guetä.
Montag, 11. Januar 2010
LEGENDARY: SWISS CHEESE FONDUE
so to make a real swiss cheese fondues you must have the following indegrents:
the fondue is called Moitié Moitié, that means half half( half Friburger Vacherin, half Greyerzer)
thre are many different possibilitis of make a cheese mix
only one thing you must avoid in any case:
NO EMMENTALER-CHEESE!!!!
this chees makes a fondue sweet and chewy and spoils it all!
so if this is clear we can start..
4-persones:
800g of chese mix (Friburger Vacherin, half Greyerzer) or a mix of your choise!
1kg bread cut in squares like on the movie shown!
4 garlic cloves. or more? or less? up to you!
1dl of kirsch
3dl white wine (not sweet, look for a dry quality)
mix 2 tablespoons of meizena (corn starch) with the kirsch. First kirsch than the starch!
nutmeg; half of a nut grated
black pepper freshly ground.
optional: one small peeled onion in one peace.
Tipp: a tad of whipped cream, just before serving, helps to give it a light appearance!
**cut a green apple in pieces and dip it in the fondue! nice taste!**
the fondue is called Moitié Moitié, that means half half( half Friburger Vacherin, half Greyerzer)
thre are many different possibilitis of make a cheese mix
only one thing you must avoid in any case:
NO EMMENTALER-CHEESE!!!!
this chees makes a fondue sweet and chewy and spoils it all!
so if this is clear we can start..
4-persones:
800g of chese mix (Friburger Vacherin, half Greyerzer) or a mix of your choise!
1kg bread cut in squares like on the movie shown!
4 garlic cloves. or more? or less? up to you!
1dl of kirsch
3dl white wine (not sweet, look for a dry quality)
mix 2 tablespoons of meizena (corn starch) with the kirsch. First kirsch than the starch!
nutmeg; half of a nut grated
black pepper freshly ground.
optional: one small peeled onion in one peace.
Tipp: a tad of whipped cream, just before serving, helps to give it a light appearance!
**cut a green apple in pieces and dip it in the fondue! nice taste!**
Dienstag, 5. Januar 2010
"Glühwein!"
this recipe is for my first adventure with the ape..it was so damned cold this evening (-11 degrees)
i had to work without gloves! my fingers sored like hell..but we had great fun!!
check the move we did!
http://www.youtube.com/watch?v=uTVpf3bMhnE
here the exact recipe:
for aprox 1 litre:
1 bottle of moderate expencive redwine (we spoil it anyway..)
1 dl of aperol
3 dl orange jus (fresh pressed) or if you to lazy get it in the store..
50-100gramm brown sugar (just as much you like)
1 orcanic grow orange
2 tablespoon koreander-seeds
5 green cardamon
2 cinnamon stick
2 dried red hot chillis
1 star-anise
2-5 cloves (nelken)
all in a pot and heat it to a boil!
right after this, reduce heat, simmer for 45-60 minutes.
right after poor in a thermos, and take it out ..drink in cold weather..best if your fingers freeze! or take a sledge out of the basement, and go outdoor with your friends..enjoy the hot glühwein..get drunk..yeah..
i had to work without gloves! my fingers sored like hell..but we had great fun!!
check the move we did!
http://www.youtube.com/watch?v=uTVpf3bMhnE
here the exact recipe:
for aprox 1 litre:
1 bottle of moderate expencive redwine (we spoil it anyway..)
1 dl of aperol
3 dl orange jus (fresh pressed) or if you to lazy get it in the store..
50-100gramm brown sugar (just as much you like)
1 orcanic grow orange
2 tablespoon koreander-seeds
5 green cardamon
2 cinnamon stick
2 dried red hot chillis
1 star-anise
2-5 cloves (nelken)
all in a pot and heat it to a boil!
right after this, reduce heat, simmer for 45-60 minutes.
right after poor in a thermos, and take it out ..drink in cold weather..best if your fingers freeze! or take a sledge out of the basement, and go outdoor with your friends..enjoy the hot glühwein..get drunk..yeah..
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