Eating German : مارس 2014

Ingredients

4 egg (s), separated

125 g of sugar

1 pack vanilla sugar

3 tablespoons water, warm

75 g flour

50 g cornflour

1 1/2 tsp baking powder

8 sheets of gelatin

300 ml buttermilk

150 g of sugar

1 pack of lemon peel

110 ml freshly squeezed lemon juice

4 cup cream

some pistachios, unsalted, chopped

something lemon balm

Preparation

Working time: about 1 hour rest time: approx 5 hours / day Difficulty: normal

Egg yolks until light and fluffy with water and 60 g of sugar. Vanilla sugar with protein and 65 g of sugar until stiff with the egg yolk mixture and mix then fold in the flour, baking powder and starch. Pour the mixture into a spring form pan and 25 min. Bake at 180 degrees convection.

For the filling, dissolve the gelatin and mix with buttermilk, sugar, lemon zest and juice. In the fridge can be a little tight. In the meantime 3 cup Whipping cream and then stir in the buttermilk become easily fixed mass.

Now the bottom half and put the drum back spring form pan. Pour the filling on half, one half and place it the other half of the floor. Now the other half of the filling on it and give smooth. 4 - make 5 hours solid, preferably overnight.

Now you can decorate the cake with 1 cup whipped cream, pistachio and lemon balm leaves.

Ingredients

300 g shrimp (s), large, cleaned, fresh or frozen

800 g of fish (mixed fish or fillet), cleaned, fresh or frozen

1/2 lemon (s)

5 cloves

1 onion (s)

2 bell pepper (s)

1 kg tomato (s), aromatic

4 tablespoons palm oil (palm oil)

1 tin of coconut cream, unsweetened

1 bunch of coriander leaves

1 tablespoon olive

6 tablespoons olive oil

300 g rice, parboiled

Salt

Preparation

Working time: about 40 minutes / degree of difficulty: normal / condensing p. P.: not specified

Clean the fish and remove the shrimp with the black intestinal content. Give fish and shrimp in a bowl and mix with the juice of half a lemon, 4 pressed through garlic cloves and a little salt and allow to infuse for at least 30 minutes.

A large frying pan. 4 tablespoons of olive oil in it can be very hot and fry the fish and shrimp in it from all sides. Then remove it again from the pan and set aside.

Sauté onion in rough slices in the remaining fat, add the peppers (cut into rings) and continue stewing. The chopped tomatoes and 1 tsp salt. Let cook for about a sauce (15-20 minutes).

Palm oil, coconut cream and the chopped coriander, mix and stir well. Season with salt . The fish and prawns and leave to pull even at a low level.

First fry a crushed clove of garlic for the rice in 2 tablespoons olive oil. Then add the dry rice and let glaze over. After a few minutes with twice the amount of hot water (600 ml) Pour, stir in 1 teaspoon salt, cover and cook over low heat 25 minutes finished (do not stir more).