tag:blogger.com,1999:blog-28424229389179960572024-03-13T18:50:34.203+01:00Easy Food aus Lillyson's Corona-Lockdown-KücheUnknownnoreply@blogger.comBlogger64125tag:blogger.com,1999:blog-2842422938917996057.post-23371965722131111602020-06-13T14:36:00.004+02:002020-06-13T14:36:57.618+02:00Bruschetta mit Frischkäse und confierten Cherry-Tomaten<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8w6MGF_d7cvxZCCZfZh2-zyAF-6WtZ8natA6dnnlDUkI52W2sbvP6_QisV9zKR5TbLk0wPCO6OWHZdGhr2BOEUKCF-YGvzn05DsfrF12CyzxZn1SC3OZKUfccDVrKwnmNVuRxOaQ3SG7n/s1600/Bruschetta+1.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1596" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8w6MGF_d7cvxZCCZfZh2-zyAF-6WtZ8natA6dnnlDUkI52W2sbvP6_QisV9zKR5TbLk0wPCO6OWHZdGhr2BOEUKCF-YGvzn05DsfrF12CyzxZn1SC3OZKUfccDVrKwnmNVuRxOaQ3SG7n/s640/Bruschetta+1.jpeg" width="638" /></a></div>
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<span style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;">Chiabatta oder Baguette</span><br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" /><span style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;">Cherry-Tomaten</span><br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" /><span style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;">Frischkäse, zB Ziegenfrischkäse von Chavroux</span><br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" /><span style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;">Olivenöl</span><br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" /><span style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;">Puderzucker</span><br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" /><span style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;">Fleur de Sel, schwarzer Pfeffer aus der Mühle</span><br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" /><span style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;">Basilikum</span><br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" /><br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" /><span style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;">Brot toasten, Cherry-Tomaten halbieren und mit der Schnittfläche nach oben auf ein mit wenig Olivenöl eingeriebenen Backblech setzen, mit wenig Puderzucker berieseln, salzen und grosszügig mit Olivenöl beträufeln. Im 100 Grad warmen Ofen 1,5 bis 2 Stunden confieren.</span><br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" /><br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" /><span style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;">Getoastetes Brot grosszügig mit Frischkäse bestreichen. Confierte Tomaten daraufsetzen, mit Olivenöl beträufeln und mit Salz, Pfeffer und Basilikumblättchen bestreuen.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS9i2KTDyPwWSnIE9cjWeDNCDsM37P8jpI9kcTQXApg69aFlDkxnyH4C62cmLVemAbSUvcFO_XnZ0gRre86IK1IsjxhWS9PmYA18yu89hhNtMgwRa-U-gs87wPeQVa9I6SWli3B-VkIZie/s1600/Bruschetta+2.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1447" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS9i2KTDyPwWSnIE9cjWeDNCDsM37P8jpI9kcTQXApg69aFlDkxnyH4C62cmLVemAbSUvcFO_XnZ0gRre86IK1IsjxhWS9PmYA18yu89hhNtMgwRa-U-gs87wPeQVa9I6SWli3B-VkIZie/s640/Bruschetta+2.jpeg" width="578" /></a></div>
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<span style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;">En Guete </span><br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" /><span style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;"><a href="https://lillyson.com/" target="_blank">Lillyson</a></span><br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2842422938917996057.post-9655704703909532972020-06-11T18:52:00.003+02:002020-06-11T18:52:58.235+02:00Orecchiette mit Broccoli-Pesto und Kefenstreifen<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsF8XiJ69A6Hqtr-S2200_JaA1tM12oKG1zxjtAig13mlt4_9PsAaHwbFDqT4pdvY_9KgPQNAnjk36alEfULPe9F2v18YCUN7cIneKIvcFcrfQ-qbhyHF1JeGjYXmuNX362XAVwweSGoZh/s1600/Orecchiette+1.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1597" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsF8XiJ69A6Hqtr-S2200_JaA1tM12oKG1zxjtAig13mlt4_9PsAaHwbFDqT4pdvY_9KgPQNAnjk36alEfULPe9F2v18YCUN7cIneKIvcFcrfQ-qbhyHF1JeGjYXmuNX362XAVwweSGoZh/s640/Orecchiette+1.jpeg" width="638" /></a></div>
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<span style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;">für 😋😋😋😋</span><br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" /><br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" /><span style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;">400 g Orecchiette (De Cecco oder Rummo)</span><br />
<span style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;">250 g Kefen, längs in dünne Streifen schneiden</span><br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" /><br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" /><span style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;">300 g Broccoli, in Röschen teilen</span><br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" /><span style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;">1 Bund Basilikum</span><br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" /><span style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;">1 Bund Pfefferminze</span><br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" /><span style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;">1 Knoblauchzehe</span><br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" /><span style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;">50 g Parmesan, frisch gerieben</span><br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" /><span style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;">Salz, schwarzer Pfeffer aus der Mühle, Piment d'Espelette</span><br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" /><span style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;">3 EL Olivenöl</span><br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" /><span style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;">1 EL Zitronensaft</span><br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" /><br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" /><span style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;"><i>Pesto</i></span><br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" /><span style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;">Broccoli im kochendem Salzwasser ca. 5 Minuten blanchieren, dann kalt abschrecken. Broccoli mit Basilikum, Pfefferminze und Knoblauch mit dem Stabmixer fein vermixen, Parmesan, Öl und Zitronensaft darunterrühren, mit Salz, Pfeffer und Piment d'Espelette würzen und in eine grosse Schüssel geben.</span><br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" /><br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" /><span style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;">Orecchiette im siedenden Salzwasser ca. 12 Minuten al dente garen, Kefenstreifen beigeben und zusammen ca. 2 Minuten fertig kochen. Orecchiette und Kefen mit einer Schaumkelle direkt aus dem Kochwasser zu dem Broccoli-Pesto in die Schüssel geben und gut vermischen.</span><br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" /><br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" /><span style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;">Tipp 😋</span><br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" /><span style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;">Schmeckt auch kalt als Salat megalecker.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixELkvUEA_85ZLwchYG2TjkGbXurKPk55wBKhUxW1PEsveX18_2mxJrHEvuoxyNRS2_CtpKwSPG1HmUnvBuaW7K6lgtQ-nA5SEMlNGf0CcA0dKHF2GEpmCwMwZ-3rGzGkJGOc0XE5iK-OB/s1600/Orecchiette+2.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1061" data-original-width="1600" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixELkvUEA_85ZLwchYG2TjkGbXurKPk55wBKhUxW1PEsveX18_2mxJrHEvuoxyNRS2_CtpKwSPG1HmUnvBuaW7K6lgtQ-nA5SEMlNGf0CcA0dKHF2GEpmCwMwZ-3rGzGkJGOc0XE5iK-OB/s640/Orecchiette+2.jpeg" width="640" /></a></div>
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<span style="background-color: white; color: #202124; font-family: roboto, arial, sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">En Guete
</span><a href="http://lillyson.wordpress.com/" style="font-family: roboto, arial, sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;" target="_blank">Lillyson</a><br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2842422938917996057.post-87677670855884815022020-06-11T15:14:00.002+02:002020-06-11T15:14:21.549+02:00Crostini mit Ziegenfrischkäse auf Mesclun-Salat<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNBcKmrle-PEotTnV7QW_8fowURDwsHNO2TrFNn0mtjQibl8bmUnr42DencZ9pf6P2pDnQ0B0mBVy2uUp9xUiJan1qTtxulL2WcOpb9gGlv-kfGQx5C_l5Fhbh3pIJz58od9QZghlYmnZy/s1600/Chevre+Chaud+1.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1597" data-original-width="1600" height="638" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNBcKmrle-PEotTnV7QW_8fowURDwsHNO2TrFNn0mtjQibl8bmUnr42DencZ9pf6P2pDnQ0B0mBVy2uUp9xUiJan1qTtxulL2WcOpb9gGlv-kfGQx5C_l5Fhbh3pIJz58od9QZghlYmnZy/s640/Chevre+Chaud+1.jpeg" width="640" /></a></div>
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<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 Baguette</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">2 EL Olivenöl</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 Knoblauchzehe</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 Ziegenfrischkäse zB <a href="https://jaime-le-fromage.ch/marken-produkte/chavroux/produkte/chavroux-ziegenweichkaese/chavroux-tendre-buche/">Chavroux Tendre Bûche</a></span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Fleur de Sel</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 EL flüssiger Honig</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Thymianblättchen</span><br />
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<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Den Backofen auf 220 Grad vorheizen.</span><br />
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<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Den Knoblauch schälen und pressen oder sehr klein schneiden. Das Baguette in 12 Scheiben à 1 cm schneiden. Auf jede Scheibe etwas Knoblauch, Olivenöl sowie etwas Meersalz geben. Die Scheiben im Backofen 5 Minuten rösten.</span><br />
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<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Den Ziegenkäse in 12 Scheiben schneiden. Je eine Scheibe auf ein Crostini legen, ein wenig Honig darüber träufeln und mit Thymianblättchen belegen. Die Crostini nochmals ca. 10 Minuten im Backofen backen, bis die Ränder des Käses leicht braun werden.</span><br />
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<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;"><i>Mesclun-Salat</i></span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Jungblattsalat, Baby Leaf, Mini-Lattich, Chicorée etc. mit deiner Lieblingssalatsauce angemacht.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxEtPqtU9A_nyZ7HxyrRuVTXnh3MlDn0tkcXglZgGz_YEoZrUbrTTO7CXfwIxIKLhwojWxaDKkLdRk7hTRxgHeU0Tz_nClbvA_Dn9GL2A9XsGfKMsrtZ0vvoxnfzp2UQdH3B1rQjShpzoc/s1600/Chevre+Chaud+2.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1099" data-original-width="1600" height="438" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxEtPqtU9A_nyZ7HxyrRuVTXnh3MlDn0tkcXglZgGz_YEoZrUbrTTO7CXfwIxIKLhwojWxaDKkLdRk7hTRxgHeU0Tz_nClbvA_Dn9GL2A9XsGfKMsrtZ0vvoxnfzp2UQdH3B1rQjShpzoc/s640/Chevre+Chaud+2.jpeg" width="640" /></a></div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2842422938917996057.post-72400845428254986332020-06-10T09:12:00.001+02:002020-06-11T15:09:08.267+02:00Gnocchi di Ricotta al Ragù di Salsicce<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4jsLSugIcruVfYquTHvjVXrznyxjYjowHxU_doXrx8ACm4tjmhkmfeQ1Ig3lKGtvH_xAUpkNNOnXk2G9RBUW6YDFc0IbdJaD1CfYL8ddXqlUoixTgVb-l50bET5dLbRhf3s9V0YKwrMbI/s1600/Ricotta+Gnocchi+1.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1596" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4jsLSugIcruVfYquTHvjVXrznyxjYjowHxU_doXrx8ACm4tjmhkmfeQ1Ig3lKGtvH_xAUpkNNOnXk2G9RBUW6YDFc0IbdJaD1CfYL8ddXqlUoixTgVb-l50bET5dLbRhf3s9V0YKwrMbI/s640/Ricotta+Gnocchi+1.jpeg" width="638" /></a></div>
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<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;"><i>Gnocchi</i></span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">250 g Ricotta </span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">50 g geriebener Parmesan</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">eine Prise geriebene Muskatnuss </span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">ca. 80 g Mehl</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Parmesan zum Bestreuen </span><br />
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<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;"><i>Ragù di Salsicce</i></span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 Salsicca con Pepe Valle Maggia (Rapelli ca. 180 g)</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 EL Tomatenmark</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 dl trockner Weisswein</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Meersalz und schwarzer Pfeffer aus der Mühle</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 Handvoll glattblättrige Petersilie</span><br />
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<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;"><i>Salsiccia-Ragout</i></span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Salsicce der Länge nach aufschneiden, Wurstmasse herauspressen. In einer Bratpfanne wenig Olivenöl erhitzen und die Wurstkrümmel unter kleiner Hitze anbraten. Tomatenmark mitrösten, mit Weisswein ablöschen und etwas einkochen lassen.mAlles mit Wasser bedecken und offen 20 Minuten einköcheln, bei bedarf Wasser nachgiessen. Mit Salz und Pfeffer abschmecken. </span><br />
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<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;"><i>Gnocchi </i></span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Ricotta mit Parmesan in einer Schüssel mischen, mit Muskatnuss würzen. Nach und nach wenig Mehl dazugeben. Der Teig soll nicht mehr kleben, aber noch feucht sein. Auf einer bemehlten Arbeitsfläche zu einem kompakten Klumpen zusammendrücken (nicht kneten).</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Portionsweise Rollen von 2 cm Durchmesser formen, in Abschnitte von 1,5 cm teilen, bemehlen. In leicht siedendes Salzwasser geben und warten bis die Gnocchi auftauchen, das Salzwasser sollte nicht sprudeln. </span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Sobald die Gnocchi aufschwimmen, mit einem Schaumlöffel zum Salsiccia-Ragù geben und schwenken. Kleingehackte Petersilie darüber streuen. Auf Teller verteilen und nach Belieben mit Parmesan bestreuen.</span><br />
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<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">En Guete
<a href="http://lillyson.wordpress.com/" target="_blank">Lillyson</a></span><br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2842422938917996057.post-68286226984861944552020-06-09T16:05:00.003+02:002020-06-11T15:10:38.735+02:00Tomaten-Clafoutis, Feta, Oliven, Kräuter<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhju_odsUiBzWsIJjatKNHRbOLRcPVhZd-j7AYlZIKkiUxWL99_8vHpAw497ueF5P8lew0ChTVivvBu-dwAxUosrPvIq0WOXdGOEk-e3b-rwgxnoJlMOYNBouF0VD1GUQd8E04oCDxhAego/s1600/Tomaten+Clafoutis+1.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhju_odsUiBzWsIJjatKNHRbOLRcPVhZd-j7AYlZIKkiUxWL99_8vHpAw497ueF5P8lew0ChTVivvBu-dwAxUosrPvIq0WOXdGOEk-e3b-rwgxnoJlMOYNBouF0VD1GUQd8E04oCDxhAego/s640/Tomaten+Clafoutis+1.jpeg" width="640" /></a></div>
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<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">für 😋😋</span><br />
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<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">250 g Cherry-Strauchtomaten</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">100 g Feta, gerieben</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 Handvoll Kalamata-Oliven, entsteint</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">2 EL Mehl</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">2 Eier</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 dl Milch</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1,5 EL Butter, geschmolzen</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 Handvoll Petersilie, fein gehackt</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 Handvoll Basilikum, fein gehackt</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 EL Parmesan, frisch gerieben</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Salz, schwarzer Pfeffer aus der Mühle</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Piment d‘Espelette</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">In einer Schüssel Mehl, Eier, Milch, Feta, Salz, Pfeffer und Piment d'Espelette sehr gut verquirlen. Die geschmolzene Butter, Kräuter und den Parmesan untermischen.</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Ein Gratinform ausbuttern. Den Backofen auf 200 Grad vorheizen.</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Die Clafoutis-Masse in die Form füllen und die Tomaten und die Oliven darin verteilen. Im heissen Ofen etwa 35 Minuten backen.</span><br />
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<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;"><a href="http://lillyson.wordpress.com/" target="_blank">Lillyson</a></span><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2842422938917996057.post-13230577661516119932020-06-09T15:56:00.000+02:002020-07-27T14:55:19.503+02:00Labneh mit Gurkensalsa, Sesam, Sumach, Oregano, Mayoran, Thymian<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr90UtblBXTi6W4PYcfk-qJrqcEU5HzfMRHXPE25xwY7ZBHboopzVlx35UBIPqXJXsR57b9-u14FSF5uUfMd2QhZS3t97iKE6yJ-cc3MRY7g95bT61Osp3j5pocWeZBlzGHMrkSrP1zlw8/s1600/Labneh+Gurkensalsa+1.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1599" data-original-width="1600" height="638" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr90UtblBXTi6W4PYcfk-qJrqcEU5HzfMRHXPE25xwY7ZBHboopzVlx35UBIPqXJXsR57b9-u14FSF5uUfMd2QhZS3t97iKE6yJ-cc3MRY7g95bT61Osp3j5pocWeZBlzGHMrkSrP1zlw8/s640/Labneh+Gurkensalsa+1.jpeg" width="640" /></a></div>
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<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">4 Kugeln Labneh-Frischkäse, selbstgemacht, <a href="https://lillyssohn.blogspot.com/2020/04/labneh-selbstgemachter-frischkase-aus.html">Rezept</a>.</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 Bio-Salatgurke längs halbieren, entkernen und fein würfeln.</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;"><i>Gewürzmischung</i></span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">3 EL helle Sesamsaat in einer Pfanne ohne Fett goldbraun rösten. </span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 TL Meersalz</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 EL Sumach</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">2 EL getrockneten Thymian</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 EL getrockneten Oregano</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 EL getrockneten Majoran</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Hälfte des Sesams mit dem Meersalz im Mörser zerstossen. Mit restlichem Sesam sowie allen weiteren Zutaten gut vermischen.</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Labneh mit Gurke anrichten, mit der Gewürzmischung bestreuen und mit 4 EL Olivenöl beträufelt servieren.</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Tipp</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Anstelle von Labneh passt auch <a href="https://www.coopathome.ch/de/supermarkt/milchprodukte-eier/abgepackter-k%C3%A4se/frischk%C3%A4se-mozzarella/mozzarella-ricotta/fine-food-burrata-piccola-4x50g/p/5906703">Burrata</a> sehr gut zu dieser Gurkensalsa.</span><br />
<span style="color: #202124; font-family: "roboto" , "arial" , sans-serif;"><span style="font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;"><br /></span></span><span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;"></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8qDOKdfRPyDzRAqV6fU7b657s2kEgOgUNtsoLavTen5yXj_jwKa0M6uephvALlwmOs-7gdvxtneOYbEEGCf3AY96-yU0_xO0EunAvUUIzg9ce-xpNaWaBf5Np21GBvuzGkldOrtxccs_A/s1600/Labneh+Gurkensalsa+2.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1519" data-original-width="1600" height="606" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8qDOKdfRPyDzRAqV6fU7b657s2kEgOgUNtsoLavTen5yXj_jwKa0M6uephvALlwmOs-7gdvxtneOYbEEGCf3AY96-yU0_xO0EunAvUUIzg9ce-xpNaWaBf5Np21GBvuzGkldOrtxccs_A/s640/Labneh+Gurkensalsa+2.jpeg" width="640" /></a></div>
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<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;"><br /></span>
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">En Guete</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;"><a href="http://lillyson.wordpress.com/" target="_blank">Lillyson</a></span><br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2842422938917996057.post-23115560856319824372020-06-09T15:49:00.001+02:002020-06-11T15:12:05.110+02:00Nudelgratin mit Poulet, Zucchini, Zwiebeln, Eier, Joghurt, Rahm, Greyerzer<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBpyvrJa3iWNJg6RHYp7TrsLnGyWPdEKUvahIIOcjR-VCrfZKMLTpF_MIe3zBgILzCVybh92PhnTE_z2AYJVp4WstuzOcK4r2mZUmSNYTv5J70Yg5RD9hNXP253b7yu6szFSFPcTDlyEcV/s1600/Nudelgratin+1.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1590" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBpyvrJa3iWNJg6RHYp7TrsLnGyWPdEKUvahIIOcjR-VCrfZKMLTpF_MIe3zBgILzCVybh92PhnTE_z2AYJVp4WstuzOcK4r2mZUmSNYTv5J70Yg5RD9hNXP253b7yu6szFSFPcTDlyEcV/s640/Nudelgratin+1.jpeg" width="636" /></a></div>
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<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">250 g breite Nudeln (Pappardelle)</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 EL Bratbutter</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">2 Pouletbrüstchen</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Salz, Pfeffer, Paprika edelsüss, Mehl</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">3 Knoblauchzehen, gepresst</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">2 Zwiebeln, fein gewürfelt</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 Bund krause Petersilie, fein gehackt</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">2-3 Zucchini (ca. 400 g)</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 TL Salz</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1/2 EL Curry</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">schwarzer Pfeffer aus der Mühle</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;"><i>Guss</i></span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">2 dl Rahm</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 Joghurt nature (180</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">4 Eier</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1/2 TL Salz</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">2 TL Curry</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">schwarzer Pfeffer aus der Mühle</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">100 g Greyerzer, gerieben </span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Nudeln in viel Salzwasser nach Packungsanweisung al dente kochen, kalt abspühlen und abtropfen lassen.</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Zuchetti halbieren, mit einem Gemüsehobel in dünne Streifen schneiden. Pouletbrüstchen, längs in 3 Streifen schneiden, diese dann quer in mundgerechte Stücke schneiden. Pouletstücke mit Salz, Pfeffer und Paprika würzen, mit wenig Mehl bestäuben. In einer weiten beschichteten Bratpfanne die Bratbutter erhitzen und die Pouletstücke goldfarbig anbraten. Fleisch herausnehmen und in eine Schüssel geben.</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">In der gleichen Pfanne Knoblauch, Zwiebeln und die Petersilie andämpfen. Zucchinistreifen zugeben und 3-4 Minuten mitdämpfen. Zum Pouletfleisch geben und alles mit Salz, Curry und Pfeffer würzen. Nudeln zugeben und mit den Händen gut vermischen.</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Die Poulet-Gemüse-Nudelmischung in eine gefettete Gratinform geben, den Guss darübergeben und im vorgeheizten Ofen bei 220 Grad 25 Minuten gratinieren.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVMDJLDhm5LFWfm0LsS2Y0ux7tF676ZXbOmMqy3zu3V-jXU_ZB_u-1ujMOXGLGqaKKtUSl13rmnbkGu14UQmiLGH6yWCP9v2-Sgh0oprC87DZGnV8r4V958qA3rYMSGWA9EvziMceMKtUy/s1600/Nudelgratin+2.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1351" data-original-width="1600" height="540" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVMDJLDhm5LFWfm0LsS2Y0ux7tF676ZXbOmMqy3zu3V-jXU_ZB_u-1ujMOXGLGqaKKtUSl13rmnbkGu14UQmiLGH6yWCP9v2-Sgh0oprC87DZGnV8r4V958qA3rYMSGWA9EvziMceMKtUy/s640/Nudelgratin+2.jpeg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihatWMdV8MhND5tSLlSo2vBTqse-CR0JSjRfp62IomePq5VZIri0ICOmLWdMjwhdGt7XdFtOEePQRQG0_R3vfPmgEsvgnmVRn7jp9UhWMv0sEHJHq8RmqZfrJgXS07a4NLmtcstuKMMha_/s1600/Nudelgratin+3.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1073" data-original-width="1600" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihatWMdV8MhND5tSLlSo2vBTqse-CR0JSjRfp62IomePq5VZIri0ICOmLWdMjwhdGt7XdFtOEePQRQG0_R3vfPmgEsvgnmVRn7jp9UhWMv0sEHJHq8RmqZfrJgXS07a4NLmtcstuKMMha_/s640/Nudelgratin+3.jpeg" width="640" /></a></div>
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<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">En Guete
<a href="http://lillyson.wordpress.com/" target="_blank">Lillyson</a>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2842422938917996057.post-55136644495251606932020-06-06T11:58:00.000+02:002020-06-11T15:16:21.382+02:00Tagliatelle mit Crevetten, Cherrytomaten, Chili, Rahm, Frühlingszwiebeln<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz8hok45xBGwb8yuTSB2vnVenkxJX9R4bkuLdymfAPKfoqC2rX2owTkLjFn1CnJ3gsRuD-jX6ymc9V5bfjIgU60aWMNKqu90MTqF8ZjrcLngPGzrW408JAJZWT7SA32WHVgZ4FKXSlF8Ww/s1600/Tagliatelle+Crevetten+1.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1593" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz8hok45xBGwb8yuTSB2vnVenkxJX9R4bkuLdymfAPKfoqC2rX2owTkLjFn1CnJ3gsRuD-jX6ymc9V5bfjIgU60aWMNKqu90MTqF8ZjrcLngPGzrW408JAJZWT7SA32WHVgZ4FKXSlF8Ww/s640/Tagliatelle+Crevetten+1.jpeg" width="636" /></a></div>
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<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">für 😋😋</span><br />
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<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Olivenöl </span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 Knoblauchzehe</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 Frühlingszwiebel</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Chiliflocken nach Belieben</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">200 g Cherry-Tomaten</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">200 g rohe geschälte Crevetten</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">200 g frische Tagliatelle</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 Becher Saucen-Halbrahm</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Salz, schwarzer Pfeffer aus der Mühle</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Knoblauch grob hacken. Weisse und grüne Teile der Frühlingszwiebel getrennt in feine Ringe schneiden. Cherry-Tomaten halbieren.</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">2 Liter Wasser mit 2 gestrichenen EL Salz aufkochen. In einer grossen beschichteten Bratpfanne 1 EL Öl bei mittlerer Hitze erwärmen. Weisse Frühlingszwiebelringe, Knoblauch und Chiliflocken zugeben und ca. 30 Sekunden anbraten, Crevetten zugeben und 2 Minuten mitbraten. Tomaten zu den Crevetten in die Bratpfanne geben und weitere 2 Minuten andämpfen.</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Sobald das Wasser kocht, Tagliatelle zugeben und nach Packungsanweisung al dente garen. Tagliatelle mit einer Pastakralle direkt aus dem kochendem Wasser ohne abzutropfen in die Bratpfanne zur Salsa geben. Saucen-Halbrahm zugeben, alles gut durchschwenken, mit Salz und Pfeffer abschmecken und nur noch heiss werden lassen.</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Tagliatelle auf Teller verteilen und mit den grünen Frühlingszwiebelringen bestreuen.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm2Y5QKFPY7_LesicZ6drRM3MSo_qsGwmWekNyn31t07SFjGTCHeq9H-Ha7jWjHpk8thfewq75oaghkqDgLgpoXXe_LKVnJdaQnIlyPqaxcMfW4E5uij7brQIOJNH-oaOphjXHA2yADD1a/s1600/Tagliatelle+Crevetten+2.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1275" data-original-width="1600" height="508" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm2Y5QKFPY7_LesicZ6drRM3MSo_qsGwmWekNyn31t07SFjGTCHeq9H-Ha7jWjHpk8thfewq75oaghkqDgLgpoXXe_LKVnJdaQnIlyPqaxcMfW4E5uij7brQIOJNH-oaOphjXHA2yADD1a/s640/Tagliatelle+Crevetten+2.jpeg" width="640" /></a></div>
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<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">En Guete
<a href="http://lillyson.wordpress.com/" target="_blank">Lillyson</a></span><br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2842422938917996057.post-86080152529884602032020-06-05T10:28:00.001+02:002020-06-11T15:17:23.399+02:00Spätzli-Eintopf, Champignons, Spinat, Bergkäse<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBKBVeWjofrPO7Hav5atnCC23cIc0QicVe1lIZ8j-BXqeQCyCwwqOgoU0n5i7VyjLkrLhBm_WmX8KmnHGhFb7L6ZRCnyfLZnHCni9-whBDtJJ_PFtorn3oiyipiUUAFRunq8G08DTC7Lg8/s1600/Spa%25CC%2588tzli+Pot+1+2.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1587" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBKBVeWjofrPO7Hav5atnCC23cIc0QicVe1lIZ8j-BXqeQCyCwwqOgoU0n5i7VyjLkrLhBm_WmX8KmnHGhFb7L6ZRCnyfLZnHCni9-whBDtJJ_PFtorn3oiyipiUUAFRunq8G08DTC7Lg8/s640/Spa%25CC%2588tzli+Pot+1+2.jpeg" width="634" /></a></div>
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<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">für 😋😋</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">250 g Spätzli, Fertigprodukt (schnelle Variante) oder einfach besser selbstgemachte **</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">250 g braune Champignons</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 Zwiebel</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">125 g Spinatsalat (Baby Leaf)</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 dl Rahm</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">50 g Bündner-Bergkäse, frisch geraspelt</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Olivenöl, Butter</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Salz, schwarzer Pfeffer aus der Mühle, Piment d'Espelette</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Zwiebel halbieren und in feine Streifen schneiden. Champignons je nach Grösse halbieren oder vierteln.</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Olivenöl in einer beschichteten Bratpfanne erhitzen und die Zwiebeln darin bei mittlerer Hitze glasig dünsten. Temperatur erhöhen, Pilze zugeben und goldbraun braten. Tropfnassen Spinat zugeben und zugedeckt in sich zusammenfallen lassen. Deckel wegnehmen und die Flüssigkeit einkochen lassen. Rahm und Käse unterrühren. Aufkochen und mit Salz, Pfeffer und Piment d'Espelette abschmecken.</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Butter in einer Pfanne erhitzen, die Spätzli darin Farbe annehmen lassen. Spätzli mit der Champıgnon-Spinat-Sauce mischen.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG1MKJI_CxKVdgNAXf0DldqB1CBtbgPkvrQISWmiM7CNNuxurZz1EVlhaOuLRYmrE_JIMuYoejzEqpJ0Kb2BKJUeGK9oL0G3U8cFZPq727VINlgI0kcp7wtkQnXu64_fBfnFECvOVEDz4F/s1600/Spa%25CC%2588tzli+Pot+2+2.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1443" data-original-width="1600" height="576" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG1MKJI_CxKVdgNAXf0DldqB1CBtbgPkvrQISWmiM7CNNuxurZz1EVlhaOuLRYmrE_JIMuYoejzEqpJ0Kb2BKJUeGK9oL0G3U8cFZPq727VINlgI0kcp7wtkQnXu64_fBfnFECvOVEDz4F/s640/Spa%25CC%2588tzli+Pot+2+2.jpeg" width="640" /></a></div>
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<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<i style="color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;">** Spätzli/Chnöpfli</i><span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">, ergibt 6 Portionen à ca. 250 g</span><br />
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<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">500 g Mehl</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">5 Eier </span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">0,5 dl Rahm</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">2 dl Wasser</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">50 g braune Butter ***</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 EL Salz</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Mehl und Salz in eine Schüssel geben. Rahm, Wasser und braune Butter vermischen und dazugiessen. Mit einer Kelle anrühren. Eier verquirlen und beigeben. Weiterschlagen bis der Teig Blasen wirft. 30 Minuten ruhen lassen.</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Reichlich Wasser aufkochen, salzen. Für <i>Chnöpfli:</i> Teig portionenweise durch das Chnöpflisieb ins Wasser streichen. Für <i>Spätzli:</i> Teig portionenweise auf ein kalt abgespültes Brettchen geben. Mit einem nassen Teighörnchen oder Spachtel in feinen Streifen ins Wasser schaben. Aufkochen. Sobald die <i>Chnöpfli </i>oder <i>Spätzli</i> an der Oberfläche schwimmen, mit einer Schaumkelle herausheben und in ein Sieb geben. Kurz mit kaltem Wasser abschrecken und gut abtropfen lassen.</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Die <i>Spätzli/Chnöpfli</i> in 250 g Portionen in Tiefkühlbeutel abfüllen, flach drücken und einfrieren.</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Die eingefrorene Knöpfli lassen sich in der Mikrowelle rasch auftauen und danach in Butter anbraten.</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Es ist aber auch möglich, sie ohne Auftauen im heissen Salzwasser zu erhitzen.</span><br />
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<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">*** <i>Braune Butter (Nussbutter)</i></span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">250 g Butter</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Gib die Butter in eine Pfanne und bring sie auf hoher Stufe zum Schmelzen.</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Das in der Butter enthaltene Eiweiss steigt nun nach oben und bildet einen Schaum auf der Butter. </span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Lass die Butter bei mittlerer Hitze so lange köcheln, bis der Schaum sich wieder auf dem Boden absetzt und die Butter langsam karamellisiert und eine goldbraune Farbe annimmt.</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Die Butter hat jetzt ihr nussiges Aroma entwickelt. Wenn beim Umrühren der Butter kleine braune Punkte aufsteigen, solltest du sie vom Herd nehmen. Nun kannst du sie entweder sofort verarbeiten oder in das Glas umfüllen.</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Willst du die Butter umfüllen, dann giesse sie durch ein feines Sieb in ein sauberes Glas mit Drehverschluss. Wenn du kein Feinsieb hast, kannst du ein normales Küchensieb benutzen und es mit zwei bis drei Blättern Küchenpapier auslegen.</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Der Schaum bleibt im Sieb hängen und ins Glas gelangt nur die reine braune Butter.</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Im Kühlschrank kannst du die braune Butter jetzt bis zu sechs Wochen aufbewahren.</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">En Guete
<a href="http://lillyson.wordpress.com/" target="_blank">Lillyson</a></span><br />
<br />
<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2842422938917996057.post-37688801251978524732020-06-03T09:06:00.001+02:002020-06-11T15:17:52.415+02:00Seeteufel-Saltimbocca, Polenta, Pecorino, Oliven<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJKLKCYtpKGvEXlJBn6yO6vmLGxz6L7RYQiwNZf0ZfQFSKNSOoNbnAGuxmwuw7VxD6olBwUR6EUfFQ1RhUolg0hCdNr8KEXIprX9d_A-TrF3Wiu1ys0SNtGqxcKe8axPn-6XlQAyigoF9E/s1600/Seeteufel+1.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1565" data-original-width="1600" height="624" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJKLKCYtpKGvEXlJBn6yO6vmLGxz6L7RYQiwNZf0ZfQFSKNSOoNbnAGuxmwuw7VxD6olBwUR6EUfFQ1RhUolg0hCdNr8KEXIprX9d_A-TrF3Wiu1ys0SNtGqxcKe8axPn-6XlQAyigoF9E/s640/Seeteufel+1.jpeg" width="640" /></a></div>
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<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">für 😋😋</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">4 Seeteufel-Medaillons à je 80 g </span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Meersalz und schwarzer Pfeffer aus der Mühle</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Olivenöl</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">4 Scheiben Rohschinken, zB Parmaschinken</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 Handvoll frische Salbeiblätter</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">2 EL Butter</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 Zwiebel</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 dl trockener Weisswein</span><br />
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<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Seeteufel-Medaillons von beiden Seiten mit Pfeffer und Salz würzen. Jedes Medaillon in eine Scheibe Rohschinken einwickeln, mit einem Salbeiblatt belegen und mit Zahnstochern fixieren.</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Zwiebel fein würfeln und die restlichen Salbeiblätter in feine Streifen schneiden. Seeteufelmedaillons mit etwas Olivenöl kräftig von beiden Seiten je ca. 3 Minuten anbraten und warmstellen. Butter und Zwiebelwürfel in die Pfanne geben, kurz dünsten und mit Weisswein ablöschen. Den Wein etwas einkochen und dann die Medaillons und den Salbei in der Sauce schwenken. </span><br />
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<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;"><i>Polenta mit Oliven</i></span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">4 dl Gemüsebouillon</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">2 dl Rahm</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 EL Butter</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">150 g mittelfeine Polenta (zB Slow Food Polenta Farina Bona Onsernone)</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">40 g Ligurische Taggiasche-Oliven, entsteint</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">40 g Pecorino romano, frisch gerieben</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Salz und schwarzer Pfeffer aus der Mühle</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Bouillon, Rahm und die Butter aufkochen. Die Polenta unter Rühren einrieseln lassen. Vors Kochen bringen, dann zugedeckt bei kleinster Hitze 20–25 Minuten ausquellen lassen. (Geht auch im Reiskocher)</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Am Ende der Garzeit die Oliven und den Käse untermischen. Mit Salz und Pfeffer abschmecken.</span><br />
<span style="color: #202124; font-family: "roboto" , "arial" , sans-serif;"><span style="font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;"><br /></span></span><span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;"></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXVQFtFtvkprhndO9fV_9-PmgH1WuwUU7dhJY-wkIFsGUwM_DGD2-OBeMGagmPfBe5RST3tFcDFwHTV9z4YfPosKUwft5-zUz4FWciiOoXr4pxqMSOj1mKGzw_7ZP_PeQnX45jRF879haq/s1600/Seeteufel+2.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1279" data-original-width="1600" height="510" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXVQFtFtvkprhndO9fV_9-PmgH1WuwUU7dhJY-wkIFsGUwM_DGD2-OBeMGagmPfBe5RST3tFcDFwHTV9z4YfPosKUwft5-zUz4FWciiOoXr4pxqMSOj1mKGzw_7ZP_PeQnX45jRF879haq/s640/Seeteufel+2.jpeg" width="640" /></a></div>
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<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">En Guete
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2842422938917996057.post-54951690743151374612020-06-03T08:53:00.002+02:002020-06-11T15:18:34.331+02:00Gebratene weisse Bohnen, Speck, Lattich, Burrata<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjODztgMEtDC73yDEHLQ1FqS-4NicdKsSVAlBvf1xKyJnwmyRbF2StyndFizVQH6ib4Jvbnzs4CaAadR8gcgqgiIMO4dSPzlr8UeWHiBvRIBzlUre4Ea3RJLBTr7oSNAR9YrjAmXbChz1qP/s1600/Weisse+Bohnen+1.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1599" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjODztgMEtDC73yDEHLQ1FqS-4NicdKsSVAlBvf1xKyJnwmyRbF2StyndFizVQH6ib4Jvbnzs4CaAadR8gcgqgiIMO4dSPzlr8UeWHiBvRIBzlUre4Ea3RJLBTr7oSNAR9YrjAmXbChz1qP/s640/Weisse+Bohnen+1.jpeg" width="638" /></a></div>
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<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">für 😋😋</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">50 g Bratspeck</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 Dose (440 g) weisse Bohnen in Tomatensauce</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">2 Knoblauchzehen, in feine Scheiben schneiden</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">2 Mini-Lattich</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">2 Mini-Burrata</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1/2 TL geräucherter Paprika edelsüss ( Pimentón de la Vera)</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Salz, schwarzer Pfeffer aus der Mühle, Piment d'Espelette</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Olivenöl</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Speck in mundgerechte Stücke schneiden und in einer weiten beschichteten Bratpfanne anbraten. Lattiche mit dem Strunk der länge nach halbieren und kurz mitbraten. Bohnen samt Sauce, Knoblauch und Paprikapulver beigeben und kurz mitbraten. Mit Salz, Pfeffer und Piment d'Espelette abschmecken. Burrata auf die Bohnen setzen und alles mit wenig Olivenöl beträufeln.</span><br />
<span style="color: #202124; font-family: "roboto" , "arial" , sans-serif;"><span style="font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;"><br /></span></span><span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;"></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxwvvviMEiA7naOGafJy4uysf2XBmX1f97urJU0PKoFsIgHRCE4yUNfXZkg6E-clCS6OSAxuWHDrBzmUtmHYhSKTY8k7l7dJBHpB43eBnQUIOSwQopX_j9e0-0QxHLRWL3jNrfmlW3g-Ak/s1600/Weisse+Bohnen+2.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1570" data-original-width="1600" height="628" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxwvvviMEiA7naOGafJy4uysf2XBmX1f97urJU0PKoFsIgHRCE4yUNfXZkg6E-clCS6OSAxuWHDrBzmUtmHYhSKTY8k7l7dJBHpB43eBnQUIOSwQopX_j9e0-0QxHLRWL3jNrfmlW3g-Ak/s640/Weisse+Bohnen+2.jpeg" width="640" /></a></div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2842422938917996057.post-37113124575578531492020-05-30T08:22:00.000+02:002020-06-11T15:19:36.121+02:00Pasta per l'estate al Pomodoro Cruda<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgK5N2L5nCRrWPLzGiNEw_o3TIM1kFxQygyhXcF8-oUMt3G9YlloeKQnIEI69RrcWIOMBNzXih5ebuR4mawXH-7m9HnHiRM6CNhHXxXOsG-3KM6pTgj5byk6CkhvjmK2iOd60Bt8Mp-A-t/s1600/Spaghetti+Salsa+Cruda+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1581" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgK5N2L5nCRrWPLzGiNEw_o3TIM1kFxQygyhXcF8-oUMt3G9YlloeKQnIEI69RrcWIOMBNzXih5ebuR4mawXH-7m9HnHiRM6CNhHXxXOsG-3KM6pTgj5byk6CkhvjmK2iOd60Bt8Mp-A-t/s640/Spaghetti+Salsa+Cruda+1.jpg" width="632" /></a></div>
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<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">für 😋😋</span></div>
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">200 g Spaghettini</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">3 EL Olivenöl</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">3 Sardellenfilets, fein gehackt</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 Schalotte, fein gewürfel</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 Ochsenherztomate, in kleine Würfel schneiden</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 Handvoll Cherrytomaten, halbieren oder vierteln</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 Handvoll Rucola, fein gehackt</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Meersalz, schwarzer Pfeffer aus der Mühle, Piment d'Espelette</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">20 g Parmesan, frisch geriebn</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">20 g Pecorino, frisch gerieben</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Spaghettini in reichlich kochendem Salzwasser al dente garen. </span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">In einer beschichteten Bratpfanne auf kleinster Hitze das Olivenöl erwärmen. Die Sardellenfilets im warmen Öl unter Rühren auflösen. Die Schalottenwürfel zugeben und 2 Minuten mit erwärmen. Die Tomatenstücke und den gehackten Rucola zugeben und weitere 2 Minuten im warmen Öl mitschwenken. Salsa mit Salz, Pfeffer und Piment d'Espelette würzen. </span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Spaghettini mit einer Pastakralle direkt aus dem kochendem Wasser in die Bratpfanne zur Salsa geben und gut vermischen. Spaghettini in vorgewärmte Teller geben und mit frisch geriebenem Käse bestreuen.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvJGYrhXVrjFZGj8CfXgvet7Fa_TayF_7MDvXYNCxbQeDaPp2BJBXyE4nNUDlwr9Q2hkOvwC6a7IX03feQUdRkOGrfHRZMeUAyeStagfEyxqNTh97gvo7t-Er22JPxqRG9mHX38F0En3oR/s1600/Spaghetti+Salsa+Cruda+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1231" data-original-width="1600" height="492" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvJGYrhXVrjFZGj8CfXgvet7Fa_TayF_7MDvXYNCxbQeDaPp2BJBXyE4nNUDlwr9Q2hkOvwC6a7IX03feQUdRkOGrfHRZMeUAyeStagfEyxqNTh97gvo7t-Er22JPxqRG9mHX38F0En3oR/s640/Spaghetti+Salsa+Cruda+2.jpg" width="640" /></a></div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2842422938917996057.post-44168016747885644442020-05-29T09:17:00.003+02:002020-06-11T15:20:09.416+02:00Kabeljau-Panko-Knusperli, Rucola-Kartoffeln, Curry-Tartar-Sauce, Blattsalat<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLJYSBlPGjhqYHz1F2Tts4SQjTdvPehNYEFhE7lK39q-XE4z58kXeI1TFIDf5Eb61cInOJx1m-3H3YDq5ibGwUWXETv8xhK30x8i8rL6-lZnhK-A2nHdDPSiSmXaAGac2fuKSo4gJkMdAx/s1600/Fischknusperli+1.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1589" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLJYSBlPGjhqYHz1F2Tts4SQjTdvPehNYEFhE7lK39q-XE4z58kXeI1TFIDf5Eb61cInOJx1m-3H3YDq5ibGwUWXETv8xhK30x8i8rL6-lZnhK-A2nHdDPSiSmXaAGac2fuKSo4gJkMdAx/s640/Fischknusperli+1.jpeg" width="634" /></a></div>
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<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">für 😋😋</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;"><i><br /></i></span>
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;"><i>Fisch-Knusperli</i></span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">300 g Kabeljaufilet</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">180 g Griechisches Nature Joghurt</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">100 g Panko</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Salz, schwarzer Pfeffer aus der Mühle, Piment d'Espelette</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Öl zum Frittieren (z.B. Erdnussöl)</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Das Fischfilet in mundgerechte Stücke schneiden und mit Salz, Pfeffer und Piment d'Espelette würzen. Das Joghurt in eine Schüssel geben und ebenfalls mit Salz, Pfeffer und Piment d'Espelette würzen. Die Fischstücke in das Joghurt geben, gut vermischen und für einige Zeit marinieren lassen.</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Das Panko in eine weitere Schüssel geben. Die marinierten Fischstücke mit einer Zange aus der Marinade heben und im Panko wenden, Panade gut andrücken.</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Eine hohe Chromstahlpfanne ca. 3 cm hoch mit Öl füllen, auf 180 Grad erhitzen. Die Fischknusperli portionenweise je ca. 3 Minuten goldbraun frittieren. Mit einer Siebkelle herausnehmen und auf Haushaltpapier abtropfen lassen.</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;"><i>Rucola-Kartoffeln</i></span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">250 g festkochende Kartoffeln</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">2 EL Butter</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 Handvoll Rucola, fein gehackt</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Kartoffeln schälen und in gleichmässige Schnitze schneiden. Ins siedende Salzwasser geben (sie sollten nur knapp mit Wasser bedeckt sein), bei mittlerer Hitze ohne Deckel 15-20 Minuten weich kochen. Das Wasser abgiessen, Restfeuchtigkeit der Kartoffeln unter Hin- und Herbewegen der Pfanne auf der ausgeschalteten Platte verdampfen lassen, bis sie weisslich und trocken sind. Butter zufügen und aufschäumen lassen. Gehackte Rucola zugeben und alles kurz in der Butter schwenken.</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;"><i>Curry-Tartar-Sauce</i></span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 Ei, hartgekocht</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 Handvoll Rucola</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">50 g Rahmquark</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">25 g Mayonnaise</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 EL Madras-Currypulver</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Salz, schwarzer Pfeffer aus der Mühle</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Ei schälen, grob hacken, Rucola fein hacken, alle Zutaten vermischen, würzen.</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Fischknusperli und Rucola-Kartoffeln auf einem Blattsalatbeet (mit deiner Lieblingssalatsauce) anrichten und mit der Curry-Tartar-Sauce servieren.</span><br />
<span style="color: #202124; font-family: "roboto" , "arial" , sans-serif;"><span style="font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;"><br /></span></span><span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;"></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDkwDNGNYMy3fyJ9ERlhwTnCXkAR7zBhS8vXPm_jfT2mELLVj9wF6PQ-Bk6mQZIcEM227_fbjSyxYvl6Z_6a-8APK2bYylnTLeGpqmPKoe9a_r-nPrBZiYSydcFFA-VF-0_12JtphA7csF/s1600/Fischknusperli+2.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1133" data-original-width="1600" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDkwDNGNYMy3fyJ9ERlhwTnCXkAR7zBhS8vXPm_jfT2mELLVj9wF6PQ-Bk6mQZIcEM227_fbjSyxYvl6Z_6a-8APK2bYylnTLeGpqmPKoe9a_r-nPrBZiYSydcFFA-VF-0_12JtphA7csF/s640/Fischknusperli+2.jpeg" width="640" /></a></div>
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<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">En Guete</span><br />
<a href="htthttp://lillyson.wordpress.com/" rel="" style="background-color: white; color: #6611cc; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; pointer-events: none; white-space: pre-wrap;" target="_blank">Lillyson.com</a><br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2842422938917996057.post-26569436860054368682020-05-28T08:06:00.003+02:002020-06-11T15:24:29.828+02:00Gebratene Polentaschnitten, Tomatensalsa mit Sardellen, Oliven, Rucola<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy60mQNsjgTy_68fFFU0OMNEO6mGCcAp0vsWPaDpF0uRplgA9LHO_kAyOlLgu8ouJmAsGwZUUFh5clzFNpDe8d_uTv_cQfDsYhay8KAYwOuqSmGe36Gjfi-4LBkzswhJ-4k0LKYyUKNAxS/s1600/Polenta+1.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1582" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy60mQNsjgTy_68fFFU0OMNEO6mGCcAp0vsWPaDpF0uRplgA9LHO_kAyOlLgu8ouJmAsGwZUUFh5clzFNpDe8d_uTv_cQfDsYhay8KAYwOuqSmGe36Gjfi-4LBkzswhJ-4k0LKYyUKNAxS/s640/Polenta+1.jpeg" width="632" /></a></div>
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<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;"><i>Polenta (fast ohne Rühren)</i></span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">5 dl Wasser</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">3 dl Rahm</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 EL Butter</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">2 gehäufte KL Gemüsebouillonpulver</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">125 g mittelfeiner Maisgriess (Ticino integrale)</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">125 g grober Maisgriess (Bramata)</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">3 gehäufte EL Parmegano Reggiano, frisch gerieben</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Salz und frisch gemahlener schwarzer Pfeffer</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Wasser mit 1 EL Butter aufkochen. Beide Sorten Maisgriess unter Rühren einrieseln lassen, das Bouillongranulat zugeben, aufkochen lassen, einmal gut umrühren, dann die Hitze auf die kleinstmögliche Stufe reduzieren und die Polenta gut zugedeckt 45-60 Minuten ausquellen lassen. Wichtig: auf keinen Fall vorher aufdecken und umrühren! Den Käse untermischen und mit Salz und Pfeffer abschmecken. Auf einem Backpapier zu einem rechteck austreichen und erkalten lassen.</span><br />
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<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Polenta in Quadrate, Rechtecke oder Kreise schneiden. Olivenöl in einer beschichteten Bratpfanne heiss werden lassen. Polentaschnitten portionenweise beidseitig 4-5 Minuten goldbraun braten. Herausnehmen und sofort mit der Tomatensalsa servieren.</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;"><i>Tomatensalsa</i></span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">200 g Cherry-Honig-Tomaten</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">2 Knoblauchzehen </span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 Handvoll entsteinte Kalamata-Oliven</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">6 Sardellenfilets in Olivenöl</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 Schalotte</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">20 g Rucola</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 Zitrone</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Olivenöl</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Salz, schwarzer Pfeffer aus der Mühle, Piment d'Espelette</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Tomaten vierteln, Oliven halbieren, Knoblauch dazupressen. Sardellenfilets und Rucola sehr fein hacken, Schalotte fein würfeln. Alles mit Zitronensaft und 1 EL Olivenöl mischen. Mit Salz, Pfeffer und Piment d'Espelette abschmecken und kühl stellen.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCqpSgDN8X9lPO6aIQY8EBsLL0QyAv8RzB-ITa4-iUjqwALx8qk_drlDMlRO2f54hgVrO1lD_7CD80cddOnR5l-qVuICzHYvLO0nI6-G3JeT_vA0OCC_HN6wNSd1VTr9IB382XUAdI7JNw/s1600/Polenta+2.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1361" data-original-width="1600" height="544" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCqpSgDN8X9lPO6aIQY8EBsLL0QyAv8RzB-ITa4-iUjqwALx8qk_drlDMlRO2f54hgVrO1lD_7CD80cddOnR5l-qVuICzHYvLO0nI6-G3JeT_vA0OCC_HN6wNSd1VTr9IB382XUAdI7JNw/s640/Polenta+2.jpeg" width="640" /></a></div>
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<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">En Guete</span><br />
<a href="http://lillyson.wordpress.com/" rel="" style="background-color: white; color: #6611cc; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; pointer-events: none; white-space: pre-wrap;" target="_blank">Lillyson</a><br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2842422938917996057.post-43724105603938862512020-05-25T08:31:00.002+02:002020-06-11T15:24:48.626+02:00Schweinsfilet-Medaillons mit Bratspeck umwickelt, mit Roquefort überbacken<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTDfc1MDuCN86UDYnu7PVGZ9dw46psJd4agBQwWzNqjhRKJEwzPyV_zBNdb3UKX1ELy6D_ZhCbXrJTEq-f38cltgHdq2jS_9_nJXtUWAbWBlPT8tJXHq4tX9N8UjnIGBD3nhG1jz0OEkuJ/s1600/Schweinsfilet+1.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1593" data-original-width="1600" height="636" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTDfc1MDuCN86UDYnu7PVGZ9dw46psJd4agBQwWzNqjhRKJEwzPyV_zBNdb3UKX1ELy6D_ZhCbXrJTEq-f38cltgHdq2jS_9_nJXtUWAbWBlPT8tJXHq4tX9N8UjnIGBD3nhG1jz0OEkuJ/s640/Schweinsfilet+1.jpeg" width="640" /></a></div>
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<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">für 😋😋</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">600 g Schweinsfilet</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">12 dünne Tranchen Bratspeck</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">100 g Blauschimmelkäse, Gorgonzola oder Roquefort (ich: Roquefort)</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Dijonsenf</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 Zwiebel, fein gewürfelt</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">2 dl Rahm</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">2 EL rote Pfefferkörner</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 Handvoll Petersilie</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">40 g Butter</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Salz und schwarzer Pfeffer aus der Mühle</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Schweinsfilet in 3 cm dicke Medaillons schneiden, mit Salz und Pfeffer würzen, mit Senf bestreichen und mit dem Bratspeck umwickeln. Eine Gratinform mit der Hälfte der Butter ausstreichen, die Zwiebelwürfel auf dem Boden verteilen und die Speckpäckchen darüber legen. Die restliche Butter in Flöckchen darauf verteilen und die Form für 30 Minuten auf der mittleren Schiene in den auf 200 Grad vorgeheizten Ofen schieben.</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Den Blauschimmelkäse mit einer Gabel zerdrücken und mit dem Rahm verrühren. Roter Pfeffer und die gehackte Petersilie daruntermischen und nach der 30 minütigen Garzeit über das Fleisch geben. Nochmals in den Ofen schieben und ca. 15 Minuten überbacken, bis die Oberfläche goldbraun ist.</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Dazu passen Tagliatelle oder einfach nur frisches Brot.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-7JZ9A1YW0WR8NSy42pzJZEPRQIO5v0xjK-c8yAH1200Aok1Ow5fWesgGbH8ysTdiaJ57GASirOjAfEpnpuSqNHIx5Vt96cFR5J7xHdQl946Lixpwvu3x3-X2Oa-jb93TwGy_LI_ZlLWh/s1600/Schweinsfilet+4.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1480" data-original-width="1600" height="592" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-7JZ9A1YW0WR8NSy42pzJZEPRQIO5v0xjK-c8yAH1200Aok1Ow5fWesgGbH8ysTdiaJ57GASirOjAfEpnpuSqNHIx5Vt96cFR5J7xHdQl946Lixpwvu3x3-X2Oa-jb93TwGy_LI_ZlLWh/s640/Schweinsfilet+4.jpeg" width="640" /></a></div>
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<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;"><span style="font-family: "roboto" , "arial" , sans-serif; letter-spacing: 0.1px;">En Guete</span><br style="font-family: Roboto, Arial, sans-serif; font-variant-ligatures: none; letter-spacing: 0.1px;" /><a href="http://lillyson.wordpress.com/" rel="" style="color: #6611cc; font-family: Roboto, Arial, sans-serif; font-variant-ligatures: none; letter-spacing: 0.1px; pointer-events: none;" target="_blank">Lillyson</a></span><br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2842422938917996057.post-9034772664955324372020-05-22T09:17:00.000+02:002020-06-11T15:25:14.333+02:00Risotto mit Tessiner Luganighe, Lauch und Rosmarin-Haselnuss-Parmesan-Crumble<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEnCCkYNFEZqoYE9RHwYNuWmHmLTUfTRCAiR9stiudeZKYZ8iU0w54VR_2HrvSawlCNOYimXQbDzlAetbFbq6nCIkWUw3WpCNLrDAI95U-5Wgp39caHNvTeDYNTRg_j_f45_Mex0Hmvngu/s1600/Tessinerrisotto+1.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEnCCkYNFEZqoYE9RHwYNuWmHmLTUfTRCAiR9stiudeZKYZ8iU0w54VR_2HrvSawlCNOYimXQbDzlAetbFbq6nCIkWUw3WpCNLrDAI95U-5Wgp39caHNvTeDYNTRg_j_f45_Mex0Hmvngu/s640/Tessinerrisotto+1.jpeg" width="640" /></a></div>
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<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">für 😋😋</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">150 g Luganighe Ticinese</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">180 g Riso Ticinese (Carnaroli)</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 Lauch</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 dl Weisswein</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">7 dl Gemüsebouillon</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">20 g Butter</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">2 Rosmarinzweige</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">40 g geriebener Parmesan</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">10 g Haselnüsse ohne Schale</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Olivenöl</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Salz, schwarzer Pfeffer aus der Mühle</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Den Lauch in feine Scheiben schneiden. Den Darm von der Luganighe abziehen und das Wurstbrät mit den Händen zerbröckeln. Die Bouillon erwärmen. Die Nadeln eines Rosmarinzweigs fein hacken und mit 2 EL Parmesan vermischen. Die Haselnüsse grob hacken und zugeben.</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">In einer weiten beschichteten Bratpfanne </span><span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">2 EL Olivenöl </span><span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">erhitzen und das zerbröckelte Wurstbrät für 3-4 Minuten braten, bis es auf allen Seiten schön goldbraun und knusprig ist. Mit einem Schaumlöffel aus der Pfanne nehmen und zur Seite stellen. Den Lauch und einen Rosmarinzweig in die gleiche Pfanne geben und für ein paar Minuten leicht schmoren lassen. Den Reis hinzugeben und glasig braten, mit dem Wein ablöschen und, wenn der Wein verdampft ist, das Wurstbrät hinzugeben. Mit einer Suppenkelle mit Bouillon übergiessen. Für ca. 15 Minuten weiter kochen lassen, dabei nach und nach etwas Bouillon hinzugeben und häufig umrühren.</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Wenn der Reis bissfest ist, eine letzte Kelle Bouillon hinzugeben, umrühren und die Pfanne vom Herd nehmen. Die Butter und den übrigen Parmesan hinzugeben und das Risotto gut umrühren. Das Risotto servieren und mit dem Parmesan-Haselnuss-Rosmarin-Crumble bestreuen.</span><br />
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<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">En Guete</span><br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2842422938917996057.post-73443781757528553742020-05-21T10:02:00.001+02:002020-06-11T15:25:52.064+02:00Spaghettini mit roh marinierten Thunfisch, Zitrone, Kapern, Petersilie<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvk5L-W6Xd6_yDJKwdamCeZCO-0ww3ZRS5m4l6OzCi9gIcCZaJWGhQY-U7-AvMA0IGA_usrwcUUMEs7osjVDDSJsjZp9UtlwVLFjW4Mjhj42KYIflvZFal5aQarhhWHSOduHNahw4DAF_K/s1600/Spaghetti+Thunfisch+1.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1581" data-original-width="1600" height="632" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvk5L-W6Xd6_yDJKwdamCeZCO-0ww3ZRS5m4l6OzCi9gIcCZaJWGhQY-U7-AvMA0IGA_usrwcUUMEs7osjVDDSJsjZp9UtlwVLFjW4Mjhj42KYIflvZFal5aQarhhWHSOduHNahw4DAF_K/s640/Spaghetti+Thunfisch+1.jpeg" width="640" /></a></div>
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<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">für 😋😋</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">250 g Spaghettini</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1,5 dl bestes Olivenöl</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">60 g Kapern, abgespült</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 Zitrone, Abrieb und Saft</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1/2 TL Piment d’Espelette</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Meersalz, schwarzer Pfeffer aus der Mühle</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">250 g frisches Thunfischfilet, in schöne kleine Würfel schneiden</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 Handvoll Petersilie</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Spaghettini nach Packungsanweisung „al dente“ kochen.</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">In einer grossen Schüssel das Olivenöl mit Zitronensaft und -abrieb vermischen, die Kapern und die gehackte Petersilie dazugeben und mit Salz, Pfeffer und Piment d’Espelette abschmecken. Die Thunfischwürfel dazugeben. Alles marinieren lassen bis die Pasta „al dente“ gekocht sind. Abgiessen und die heissen Spaghettini direkt in die Schüssel zur Thunfisch-Salsa geben. </span><br />
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<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Die heisse Pasta lässt die Thunfischwürfel zusätzlich gar ziehen. Gut vermischen und sofort servieren.</span><br />
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<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;"><span style="font-family: "roboto" , "arial" , sans-serif; letter-spacing: 0.1px;">En Guete</span><br style="letter-spacing: 0.1px;" /><a href="http://lillyson.wordpress.com/" rel="" style="color: #6611cc; letter-spacing: 0.1px;" target="_blank">Lillyson</a></span><br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2842422938917996057.post-56916646726209087172020-05-19T19:02:00.001+02:002020-06-11T15:26:13.867+02:00Saiblingfilet im heissen Ofen blitzschnell gegart mit Beluga-Linsen und schneller Dill-Mayonnaise<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggn97qxDtxaZdohFLH-2fMUsRDYrG8hAiEi_Mgq3famL6jDHBvVVhP8xyZcbhdsBb0UwqtSzU96x-adFgC6xpxnuDzf35V_s55VhN_p0UtjO5gEY8GULTSLIh1cV1VuvzoFXnOYr3YUAqw/s1600/Ofenfisch+1.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1581" data-original-width="1600" height="632" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggn97qxDtxaZdohFLH-2fMUsRDYrG8hAiEi_Mgq3famL6jDHBvVVhP8xyZcbhdsBb0UwqtSzU96x-adFgC6xpxnuDzf35V_s55VhN_p0UtjO5gEY8GULTSLIh1cV1VuvzoFXnOYr3YUAqw/s640/Ofenfisch+1.jpeg" width="640" /></a></div>
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<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">für 😋😋</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">2 Saiblingfilets, ohne Haut</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Olivenöl</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Meersalz, schwarzer Pfeffer aus der Mühle</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Wenig Dill, abgezupft und gehackt</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1/2 Zitrone, Saft und Abrieb</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Den Backofen auf maximale Oberhitze 280 Grad vorheizen.</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Wenig Olivenöl mit einem Pinsel auf einem gut vorgewärmten Teller verteilen. Dill, Meersalz und Pfeffer darüber streuen, die Saiblingfilets darauf legen. Wenig Olivenöl über die Filets träufeln. Dill darüberstreuen und nochmals mit Meersalz und Pfeffer würzen. Zitronensaft und -Abrieb über die Filets träufeln.</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Die so vorbereitete Platte auf der obersten Rille für maximal eine Minute in den sehr heissen Ofen schieben und danach sofort servieren.</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Diese Zubereitungsart funktioniert auch bestens mit dünngeschnittenen Frischlachs-, Thunfisch-, oder Schwertfischfilets,</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;"><i>Beluga Linsen</i></span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Linsen kalt abspülen.</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 Tasse Beluga Linsen</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">2 Tassen Wasser</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 geh. TL Gemüsebouillonpulver</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Salz, schwarzer Pfeffer aus der Mühle, Piment d’Espelette</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">2 EL Granatapfelkerne</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">2-3 Snack-Gurken, klein gewürfelt</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Linsen kalt abspühlen und in der heissen Bouillon ca. 30 Minuten bei geschlossenem Deckel köcheln lassen. Zwischendurch die Konsistenz prüfen. Erst nach dem Kochen mit Salz, Pfeffer und Piment d’Espelette würzen. Granatapfelkerne und Gurkenwürfel unterziehen.</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;"><i>Schnelle Dill-Mayonnaise</i></span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1,25 dl Olivenöl</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">0,25 dl Sonnenblumenöl</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 Knoblauchzehe, gepresst</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 EL Dijonsenf</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 Ei</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 Eigelb</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1/2 Zitrone, nur Saft</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1-2 EL Dill, fein gehackt</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Salz, schwarzer Pfeffer aus der Mühle, Piment d’Espelette</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Knoblauch, Salz, Senf, Ei und Eigelb in ein hohes, schmales Gefäss geben (Mixbecher). Den Stabmixer in das Gefäss stellen, beide Öle zugeben, den Stabmixer auf höchste Stufe schalten und während des Mixens langsam von unten nach oben ziehen. Dies 2-3 Mal wiederholen, bis die Mayonnaise homogen ist. Mit Zitronensaft, Pfeffer und Piment d’Espelette abschmecken. Fein gehackter Dill unterziehen. Bis zum Servieren kühl stellen.</span><br />
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<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;"><span style="font-family: "roboto" , "arial" , sans-serif; letter-spacing: 0.1px;">En Guete</span><br style="font-family: Roboto, Arial, sans-serif; font-variant-ligatures: none; letter-spacing: 0.1px;" /><a href="http://lillyson.wordpress.com/" rel="" style="color: #6611cc; font-family: Roboto, Arial, sans-serif; font-variant-ligatures: none; letter-spacing: 0.1px; pointer-events: none;" target="_blank">Lillyson</a></span><br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2842422938917996057.post-7183744145389495572020-05-17T09:58:00.000+02:002020-06-11T15:26:37.246+02:00Lasagne con Salsa Bolognese al Forno <br />
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<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">für 😋😋😋😋</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;"><i>Salsa Bolognese</i></span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Olivenöl</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">600 g Rindshackfleisch</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Suppengemüse-Brunoise (1 Zwiebel, 1 Rüebli, 1 Lauch, 1/4 Sellerieknolle, 1/4 Wirz, Petersilie mit Stengel), alles sehr klein gewürfelt</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">3 EL Tomatepüree</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 kleine Dose Pelati 160 g</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">5 dl Rindsbouillon</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">3 dl Rotwein</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 Lotbeerblatt</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Rosmarin, Oregano</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Salz, schwarzer Pfeffer aus der Mühle, Piment d'Espelette</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;"><i>Béchamelsauce</i></span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">4 EL Butter</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">4 EL Mehl</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">6 dl kalte Milch</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Salz, schwarzer Pfeffer aus der Mühle, Muskat</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;"><i>weitere Zutaten</i></span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">5 Frischpasta-Lasagnenblätter von <a href="https://produkte.migros.ch/garofalo-lasagneblaetter">Garofalo</a>**</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">50 g Parmesan, frisch gerieben</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Butterflöckchen</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;"><i>Salsa Bolognese</i></span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Das Hackfleisch portionenweise in wenig Olivenöl scharf anbraten, danach aus der Pfanne nehmen und beiseite stellen. In der gleichen Pfanne wenig Öl zugeben und die Brunoise andünsten. Tomatenpüree dazugeben, kurz anrösten. Das Hackfleisch wieder dazu geben und mit Pelati, Bouillon und dem Rotwein auffüllen. Aufkochen. Lorbeerblatt zugeben, mit Rosmarin und Oregano würzen. Zugedeckt unter gelegentlichem Rühren 2 Stunden auf kleiner Stufe köcheln. Lorbeerblatt entfernen. Mit Salz, Pfeffer und Piment d'Espelette abschmecken.</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;"><i>Béchamelsauce</i></span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Die Butter in einer Bratpfanne schmelzen und das Mehl einrühren. Kurz andämpfen ohne dass es Farbe annimmt. Die kalte Milch in einem Guss hinzugeben und einrühren. Das ganze unter regelmässigem Rühren aufkochen und dann auf mittlere Stufe zurückstellen. Ein paar Minuten köcheln lassen, bis eine sämige Sauce entsteht. Mit Salz, Pfeffer und Muskatnuss würzen.</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;"><i>Lasagne schichten</i></span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Bolognese- und Béchamelsauce in je 6 Portionen teilen. Nimm eine ausgebutterte rechteckige Gratinform von ca. 20 x 25 cm und beginne mit der ersten Portion Bolognese- und Béchamelsauce. Verstreiche die beiden Saucen auf der gesamten Bodenfläche der Form. Danach folgt das erste Lasagneblatt und darauf wiederum 1 Portion Bolognese- und Béchamelsauce. Verstreiche auch hier die Saucen auf dem gesamten Lasagneblatt, das Blatt muss immer vollständig mit den Saucen bedeckt sein. So geht es weiter mit den Lasagneblätter und den Saucen bis alles aufgebraucht ist. Die letzte Schicht mit dem frisch geriebenem Parmesan bestreuen und mit Butterflöckchen belegen.</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Die Form bei 200 Grad für 35-40 Minuten auf der mittleren Schiene in den vorgeheizten Ofen geben. Nach dem Herausnehmen die Lasagne noch 5 Minuten ruhen lassen.</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">** Eine Packung Garofalo Lasagne enthält 7 Pastablätter à ca. 15 x 19cm. Diese müssen nicht vorgekocht werden, wichtig ist jedoch dass die ungekochten Lasagneblätter immer vollständig mit Sauce bedeckt werden müssen.</span><br />
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<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;"><span style="font-family: "roboto" , "arial" , sans-serif; letter-spacing: 0.1px;">En Guete</span><br style="font-family: Roboto, Arial, sans-serif; font-variant-ligatures: none; letter-spacing: 0.1px;" /><a href="http://lillyson.wordpress.com/" rel="" style="color: #6611cc; font-family: Roboto, Arial, sans-serif; font-variant-ligatures: none; letter-spacing: 0.1px; pointer-events: none;" target="_blank">Lillyson</a></span><br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2842422938917996057.post-58968100006708923712020-05-13T19:32:00.003+02:002020-06-11T15:30:35.301+02:00Pasta con le Sarde – Sizilianische Pasta mit Sardellen, Sultaninen, Fenchel und Pinienkernen<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK99h526Z0YJsXt3mOniS0tHBt_SlRKT94Sy2AsKw1a_VIFzoP4DVuR_Fi55pV2SvpedytykZU1eDD2Z5k_SrwPpQFNYiHw2C8EqsrLoMVNTtv_eyoL90uqQidSGrMwIlMZH2BjH-X7Wo9/s1600/Pasta+Sarda+1.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1599" data-original-width="1600" height="638" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK99h526Z0YJsXt3mOniS0tHBt_SlRKT94Sy2AsKw1a_VIFzoP4DVuR_Fi55pV2SvpedytykZU1eDD2Z5k_SrwPpQFNYiHw2C8EqsrLoMVNTtv_eyoL90uqQidSGrMwIlMZH2BjH-X7Wo9/s640/Pasta+Sarda+1.jpeg" width="640" /></a></div>
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<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;"><br /></span>
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">200 g Bucatini oder Spaghettoni </span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 Dose Sardellenfilets in Olivenöl</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 Dose ganze Sardellen in Olivenöl (Boquerones), am besten von <a href="https://migipedia.migros.ch/de/albo-anchois-entiers">Albo</a></span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">5 EL Panko</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Olivenöl</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 Zwiebel, fein gehackt</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1/2 Glas Weisswein</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">2 EL Tomatenmark</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 Handvoll helle Sultaninen</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 Handvoll Pinienkerne</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 gute Prise Safranfaden (kurz mit den Fingern verreiben)</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 TL Fenchelsamen (in warmen Wasser einweichen)</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Meersalz und schwarzer Pfeffer aus der Mühle</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Das Panko in einer beschichteten Bratpfanne ohne Zugabe von Fett bei mittlerer Hitze rösten, bis es kräftig gebräunt ist. Herausnehmen und beiseite stellen. Die Boquerones nach Vorliebe ganz lassen oder grob zerkleinern.</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Die Pfanne mit Küchenpapier sauber reinigen, 4 EL Olivenöl erhitzen und die Zwiebel unter häufigem Rühren ohne Farbe anzunehmen weich schwitzen. Die Sardellenfilets hinzufügen und rühren, bis sie zerfallen. Den Wein dazugiessen und einkochen lassen. Das Tomatenmark und so viel Wasser einrühren, dass die Mischung eine saucenartige Konsistenz bekommt. Die Boquerones, Sultaninen, Pinienkerne, Safran und Fenchelsamen hinzufügen. Behutsam durchmischen, mit Salz und Pfeffer abschmecken und 10 Minuten köcheln lassen.</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">2 Liter Wasser zum Kochen bringen, 2 EL Salz zugeben und die Pasta al dente garen. Die Pasta mit einer Pastakralle direkt zur Sauce geben und durchmischen, dabei nach Bedarf ein wenig vom Kochwasser hinzufügen. Mit Olivenöl beträufeln und mit den gerösteten Pankobröseln bestreuen.</span><br />
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<span style="background-color: white; color: #202124; font-family: roboto, arial, sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">En Guete</span><br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2842422938917996057.post-12029495998227184512020-05-13T13:06:00.000+02:002020-06-11T15:31:00.634+02:00Parmesansuppe mit Parmesanrinde, Pastablätter, Spiegelei und geröstetem Panko<br />
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<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">für 😋😋</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">130 g Fertig-Pastateig, in 5 cm breite Streifen schneiden </span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 l kräftige Hühnerbouillon</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">50 g Parmesanrinde</span><span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">**,</span><span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;"> aufgetaut</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Olivenöl</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">20 g Panko</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Meersalz, schwarzer Pfeffer aus der Mühle, Piment d'Espelette</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">2 Eier</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Die Bouillon mit der Parmesanrinde aufkochen und 15 Minuten köcheln lassen, dann die Parmesanrinde entfernen.</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">In einer beschichteten Bratpfanne 1 EL Olivenöl erhitzen und das Panko samt Salz, Pfeffer und Piment d'Espelette goldbraun rösten. Aus der Panne nehmen und beiseite stellen</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Die Pfanne mit Küchenpapier sauber reinigen. 2 EL Olivenöl zugeben, stark erhitzen und die Eier zu knusprigen Spiegeleier braten.</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Die Pastastreifen in sprudeldem Salzwasser ca. 3 Minuten al dente kochen und in 2 Suppenteller verteilen. Die Bouillon darübergiessen und vorsichtig mit den Spiegeleier belegen. Geröstetes Panko und frisch gemahlenen schwarzen Pfeffer darüber streuen.</span><br />
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<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Die Rinde vom Parmesan ist sehr hart und viele schmeissen sie deshalb weg, das ist jammerschade. Der Rand des Parmesans eignet sich wunderbar für Suppen, zum Beispiel Minestrone oder eben Parmesansuppe. In einer Suppe kann man die Rinde wunderbar auskochen und der Geschmack bleibt in der Suppe enthalten.</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Beim Parmesankäse steckt im Rand der meiste Geschmack. In der Rinde eines echten Parmesan sind der Schriftzug Parmigiano Reggiano und das Siegel des italienischen Parmesan-Konsortiums eingebrannt. Was viele nicht wissen: die Rinde ist komplett zum Verzehr geeignet. Wichtig ist, sie vor der Verwendung gut zu waschen und den äussersten Teil etwas mit einem Messer abzukratzen.</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Hat man nicht unmittelbar eine Verwendung für das Endstück, kann man es auch ohne Weiteres einfrieren und bei Bedarf wieder auftauen.</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;"><a href="https://www.gustini.de/blog/tipps/parmesanrinde-5-rezept-ideen-fuer-parmesan-reste/" target="_blank">Mehr Rezept-Ideen für Parmesan-Reste</a></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDraf2Ehw7k7v63kcEeTZN0PBCZsw9Yifw7xxj_kBCuTaKyvMXObzHNfO4aGOvDTDGNczB6RDAL8jNjPwZGg9yJNFa10U-2OE77N-_EX1_lChuyCwU8PlGozYtTI_xZdaJtPIG763lmpgO/s1600/Parmesansuppe+2.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1118" data-original-width="1600" height="446" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDraf2Ehw7k7v63kcEeTZN0PBCZsw9Yifw7xxj_kBCuTaKyvMXObzHNfO4aGOvDTDGNczB6RDAL8jNjPwZGg9yJNFa10U-2OE77N-_EX1_lChuyCwU8PlGozYtTI_xZdaJtPIG763lmpgO/s640/Parmesansuppe+2.jpeg" width="640" /></a></div>
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<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">En Guete</span><br />
<a href="http://lillyson.wordpress.com/" rel="" style="background-color: white; color: #6611cc; font-family: roboto, arial, sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;" target="_blank">Lillyson</a><br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2842422938917996057.post-21605992678997904112020-05-12T18:57:00.000+02:002020-06-11T15:33:28.935+02:00Aceto-Linsen, Speck, Rüebli, Burrata<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCyIqiFMjfelcW6DA_06-cXaIOndOv-tXWjA9LdBuflojPpiPYls5fc52gIyYPfhMgrW_sA97ADwmUUh0ykLTxQAhhZG4SiBikj71xSKAzFArPHkN5R-M-OYnCzGpu-oZuzo7jgKm9ietD/s1600/Linsen+1.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1587" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCyIqiFMjfelcW6DA_06-cXaIOndOv-tXWjA9LdBuflojPpiPYls5fc52gIyYPfhMgrW_sA97ADwmUUh0ykLTxQAhhZG4SiBikj71xSKAzFArPHkN5R-M-OYnCzGpu-oZuzo7jgKm9ietD/w634-h640/Linsen+1.jpeg" width="634" /></a></div>
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<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">für 😋😋 </span><br />
<br style="background-color: white; color: #202124; font-family: roboto, arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 Rüebli, klein gewürfelt</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 Schalotte, fein gehackt</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">60 g Bauernspeck, klein gewürfelt</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">2 El Olivenöl</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">150 g Puy-Linsen oder braune Berglinsen</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">4,5 dl kräftige Bouillon</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 Handvoll krause Petersilie, fein gehackt</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Salz und schwarzer Pfeffer aus der Mühle</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 EL Aceto Balsamico</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">2 Burrata à je 150 g</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Fleur de Sel</span><br />
<br style="background-color: white; color: #202124; font-family: roboto, arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Öl erhitzen. Speck, Zwiebeln und Rüebli darin andünsten. Linsen zugeben und kurz mitdünsten. Bouillon zugiessen, aufkochen und bei kleiner Hitze zugedeckt 30 Minuten garen. Noch vorhandene Restflüssigkeit einkochen lassen. Mit Aceto Balsamico, Salz und Pfeffer würzen, Petersilie untermischen.</span><br />
<br style="background-color: white; color: #202124; font-family: roboto, arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Burrata mit einem Messer kreuzweise tief einschneiden und vorsichtig auf die Linsen legen. Mit Fleur de Sel berieseln.</span><br />
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<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJSUkr3qjCurUnJvA0oPmWhbK0Fggt6lrF0lIVMVVOtFXWASnThmp6z_ynbTZKa_uwPa9qAUFn4l24uIDejUgiz22b-AjocWqVcpUOWV1fVXqojgw2ehY0mlRt8mxkVFWLwjY0JGBau1R5/s1600/Linsen+2.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1503" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJSUkr3qjCurUnJvA0oPmWhbK0Fggt6lrF0lIVMVVOtFXWASnThmp6z_ynbTZKa_uwPa9qAUFn4l24uIDejUgiz22b-AjocWqVcpUOWV1fVXqojgw2ehY0mlRt8mxkVFWLwjY0JGBau1R5/s640/Linsen+2.jpeg" width="600" /></a></span></div>
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<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;"><span style="font-family: "roboto" , "arial" , sans-serif; letter-spacing: 0.1px;">En Guete</span><br style="font-family: Roboto, Arial, sans-serif; font-variant-ligatures: none; letter-spacing: 0.1px;" /><a href="http://lillyson.wordpress.com/" rel="" style="color: #6611cc; font-family: Roboto, Arial, sans-serif; font-variant-ligatures: none; letter-spacing: 0.1px; pointer-events: none;" target="_blank">Lillyson</a></span><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2842422938917996057.post-24857200283428965632020-05-11T18:51:00.001+02:002020-06-11T15:33:49.916+02:00Schlorziger Kartoffelsalat mit Gewürzgurke und Wienerli<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjltpBYoHVsfrtRS-IbdpXaBF3HMpfAzQc7rOPuba1qe9VMIBumDiaDYvSx72GeqGq-TC_EwjJOQZO0lve4eWiz9r683cNXMx7ca4W_9D9afSZmHLz0tiFJLCK-gqqRHTsw6-Szn_iXMlcJ/s1600/Kartoffelsalat+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1586" data-original-width="1600" height="634" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjltpBYoHVsfrtRS-IbdpXaBF3HMpfAzQc7rOPuba1qe9VMIBumDiaDYvSx72GeqGq-TC_EwjJOQZO0lve4eWiz9r683cNXMx7ca4W_9D9afSZmHLz0tiFJLCK-gqqRHTsw6-Szn_iXMlcJ/s640/Kartoffelsalat+1.jpg" width="640" /></a></div>
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<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">für 😋😋😋😋</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 kg festkochende Kartoffeln</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 Schalotte</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 EL grobkörniger Senf, zB Maille à l'Ancienne</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">4 EL Weissweinessig</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">4 EL Sonnenblumenöl </span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">2 dl heisse Gemüsebouillon</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">2 TL Salz</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">schwarzer Pfeffer aus der Mühle</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">6-8 Gewürzgurken</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 EL Gewürzgurken-Einlegewasser</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 EL Schnittlauch, fein geschnitten</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">4 Paar Wienerli</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Kartoffeln in der Schale in siedendem Salzwasser 20-25 Minuten garen. Kurz mit kaltem Wasser abschrecken und noch warm schälen, in ca. 5 mm dicke Scheiben schneiden, in eine Schüssel geben, dabei die Anschnitte für die Sauce beiseite stellen.</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Schalotte grob hacken, mit Senf, Essig, Öl, Bouillon und den beiseite gestellten Kartoffelanschnitten pürieren, mit Salz und Pfeffer würzen. Sauce über die Kartoffelscheiben giessen, sorgfältig mischen und zugedeckt ca. 30 Minuten ziehen lassen.</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Gewürzgurken in dünne Scheiben schneiden und zusammen mit 1 EL Einlegewasser unter den Kartoffelsalat ziehen. Den fertigen Salat mit Schnittlauchröllchen berieseln.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjojG7wW7a9vWNXScu1p8VHk_oLTob96XyeLYwXgyf2LmaCOtTFDmoaihqN1eQSxgdACFpcjVAWzJG-7Eet9oRAeFsR2ldhBcru7yviJ89JCzsLAgj8N2xT8p9abm4cqv9KfJS7IjE9BmTH/s1600/Kartoffelsalat+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1416" data-original-width="1600" height="566" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjojG7wW7a9vWNXScu1p8VHk_oLTob96XyeLYwXgyf2LmaCOtTFDmoaihqN1eQSxgdACFpcjVAWzJG-7Eet9oRAeFsR2ldhBcru7yviJ89JCzsLAgj8N2xT8p9abm4cqv9KfJS7IjE9BmTH/s640/Kartoffelsalat+2.jpg" width="640" /></a></div>
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<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">En Guete</span><br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2842422938917996057.post-81878710256371937592020-05-10T19:04:00.000+02:002020-06-11T15:34:13.263+02:00Kurz angeröstetes Wagyu-Beef-Tatar, gebratener Romanasalat, verlorenes Ei<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0_0W77a64mlhdwkU4ZT_I1np2jA4XQSffHOgxBJ7TRG6bEZSuHkXm1fBH1w9y6TIWOdjwjr80yf8TCUgd5pfJ4PrJmvVXoADt5I1xKxxs7_bngn-azQA2PlLXpgskRguTh40GN2xORygz/s1600/Wagyu+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1597" data-original-width="1600" height="638" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0_0W77a64mlhdwkU4ZT_I1np2jA4XQSffHOgxBJ7TRG6bEZSuHkXm1fBH1w9y6TIWOdjwjr80yf8TCUgd5pfJ4PrJmvVXoADt5I1xKxxs7_bngn-azQA2PlLXpgskRguTh40GN2xORygz/s640/Wagyu+1.jpg" width="640" /></a></div>
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<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">für 😋😋</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.10000000149011612px; white-space: pre-wrap;">1 <a href="https://produkte.migros.ch/the-frozen-butcher-wagyu-burger" target="_blank">Wagyu-Burger</a> </span><span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.10000000149011612px; white-space: pre-wrap;">von Frozen Butcher (enthält 2 TK-Patties à je 125 g)</span><br />
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<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;"><i>für das Tatar</i></span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 kleine Schalotte, fein gehackt</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 TL Ketchup</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 Eigelb</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">2 Sardellenfilets, fein gehackt</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 TL Kapern, fein gehackt (ich: eingelegte Bärlauchknospen)</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Salz, schwarzer Pfeffer aus der Mühle</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Piment d'Espelette</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Worchesterhiresauce</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Bratbutter</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;"><i>für die Beilage</i></span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">2 sehr frische Eier</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 Romanasalat, halbieren oder vierteln</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Aceto Balsamico</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Schnittlauch, in feinen Ringen</span><br />
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<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;"><i>Frozen-Butcher-Burger pimpen</i></span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Patties auftauen und mit Schalotten, Ketchup, Eigelb, Sardellen und Kapern gut verkneten. Mit Salz, Pfeffer, Piment d'Espelette und einem Spritzer Worchesterhiresauce abschmecken. Aus der Fleischmasse mit einer Hamburgerpresse wieder 2 neue Patties formen. </span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;"><i>Eier pochieren</i></span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">In einer kleinen Pfanne ca. 1 Liter Wasser aufkochen (es muss etwa 8 cm hoch sein). Hitze reduzieren, sodass das Wasser knapp nicht kocht und nur noch simmert. Die sehr frischen Eier mit Schale genau 10 Sekunden (nicht länger!) ins kochende Wasser tauchen. Die Eier aufschlagen und vorsichtig ins siedende Wasser gleiten lassen. Genau 3 Minuten (nicht länger!) pochieren. Mit einer Schaumkelle herausheben und in kaltem Wasser abschrecken. Kurz vor dem Servieren nochmals 1 Minute im Kochwasser aufwärmen.</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Den Romanasalat kurz in Butter andünsten, mit Aceto Balsamico berieseln und mit wenig Salz bestreuen. </span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Die gepimpten Wagyu-Patties in sehr heisser Bratbutter auf jeder Seite maximal 15 Sekunden braten und sofort anrichten. Das pochierte Ei auf den Burger legen und etwas Schnittlauch darüberstreuen. Dazu den gebratenen Romanosalat servieren.</span><br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2842422938917996057.post-43629991413006658902020-05-07T19:57:00.001+02:002020-06-11T15:34:36.517+02:00Tonkatsu - Japanisches Knusperschnitzel<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoPnBsSOOpZQn4fnDSx-_Y3nokRuhjsaqp4mAV2lhPOhAvYH3tVL02foAdCI0N623yHYaoZCq22BYpnMcyZ54BDISXj_m9RUY3gvA9AzdTBaFs2esQGG_PwIvhY4h3TVgQqboQFBp6E2cL/s1600/Tonkatsu+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoPnBsSOOpZQn4fnDSx-_Y3nokRuhjsaqp4mAV2lhPOhAvYH3tVL02foAdCI0N623yHYaoZCq22BYpnMcyZ54BDISXj_m9RUY3gvA9AzdTBaFs2esQGG_PwIvhY4h3TVgQqboQFBp6E2cL/s640/Tonkatsu+1.jpg" width="640" /></a></div>
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<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">für 😋😋 </span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Knusperschnitzel</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">2 Schweinssteaks ca. 1 cm dick</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Salz, schwarzer Pfeffer aus der Mühle, Paprika edelsüss</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">4 EL Mehl</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 Ei, geschlagen</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">50 g Panko (japanische Brotbrösmeli)</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Öl zum Braten</span><br />
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<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Tonkatsu-Sauce</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 dl Tomatenketchup</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">2 EL Worcesterhiresauce</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">2 EL Sojasauce</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">1 TL Rohrzucker</span><br />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">schwarzer Pfeffer aus der Mühle</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Für die Tonkatsu-Sauce alle Zutaten in eine Schüssel geben und verrühren. Kurz erwärmen und zur Seite stellen. Schmeckt aber auch kalt sehr köstlich.</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Die Schweinssteaks längs einschneiden und auseinanderklappen (Schmetterlingsschnitt). Auf das Fleisch eine Frischhaltefolie legen und mit einem Fleischklopfer oder einem Pfannenboden etwas flachklopfen. Die Steaks mit Salz, Pfeffer und Paprikapulver würzen. </span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Das Mehl, das geschlagene Ei und das Panko in drei separate Teller verteilen. Die Schnitzel mit Salz und Pfeffer würzen, dann im Mehl wenden, danach in das Ei tauchen und anschliessend mit dem Panko panieren.</span><br />
<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" />
<span style="background-color: white; color: #202124; font-family: "roboto" , "arial" , sans-serif; font-size: 16px; letter-spacing: 0.1px; white-space: pre-wrap;">Den Boden einer grossen Pfanne mit Öl bedecken und erhitzen, die Schnitzel bei mittlerer Hitze von jeder Seite 3–4 Minuten goldbraun braten. Auf Haushaltspapier abtropfen, in Streifen schneiden und mit kalter oder warmer Tonkatsu-Sauce servieren.</span><br />
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