Fingerfood – Shish kebabs with orange marinade
Shish kebabs with orange marinade
recipe for ca. 6 skewers
Ingredients:
- 25 g olive oil
- 30 g of red wine
- 3 – 4 garlic cloves
- juice of an Orange (pesticide-free )
- 400 g rump steak
- Salt
- Pepper
- 1 white onion
- 2 yellow / orange peppers
- 16 cherry tomatoes
Preparation:
1. Wash the Orange, pat dry and peel the skin with a zester .
2. Bring a small pot of water bring to boil, add the skin, boil and pour through a sieve. Cover the skin and put in the refrigerator.
3. Peel and finely chop the garlic. Half the orange and squeeze out the juice.
4. The rump steak cut into small cubes.
5. Mix oil, wine, orange juice, garlic, salt and pepper in a bowl. Add The meat, and stir again, cover and let rest 2 -8 hours, preferably over night in the marinade.
6. Pour the meat through a sieve. Keep the marinade.
7. Put the wooden skewers in water.
8. Core the peppers, wash, eight and cut about 2 cm squares.
9. Peel the onion quarter and divide into segments.
10. Wash the tomatoes and half.
11. Arrange the ingredients alternately onto the skewers.
12. Brush the skewers with the marinade and fry in a hot pan juicy.
13. Brush the skewers with the marinade again, add salt and pepper and garnish with orange zest.
Fingerfood – Chicken Wings
Chicken Wings
Ingredients:
- 16 chicken wings
- 20 g Oil
- 20 g red chili sauce
- 20 g dark rum
- 1 clove garlic
Preparation:
A little tip, so that we won’t get any greasy finger:
Cut t he wing in the middle, cut through the joint. now you has two wing pieces, one with a bone, one with two. Take the wing with the 2 bones and cut at one end, so you can see the bones. Hold the thinner bone in your hand and dispense with thumb and index finger the meat from the bones, while turning the bone, pull out and throw him away. From the second bone loosen, with a knife, the meat push down and put it over the lower third of the bone. Now hangs a meat bag in the lower third of the bone, clean the rest of the bone. Cut in the other wing a circular cut at the wing bones, then loosen the point of a knife the meat from the bones and push it down The meat does not slide all the way down, and put it over the lower third of the bone
1. Mix Oil, chili sauce, rum and salt.
2. Peel the garlic and add to the marinade.
3. Add the chicken wings in the marinade and let rest overnight.
4. Preheat oven to 220 degrees. Line a baking sheet with aluminum foil or parchment paper, spread the wings and roast 25 – 30 minutes until crispy.
Alternative:
Breading the chicken wing and fry in hot oil in a pan.
Fingerfood – Asian chicken skewers
Asian chicken skewers
Recipe for 12 skewers
Ingredients:
- 220 g chicken breast
- 10 g ginger
- 1/2 stalks lemon grass
- 50 ml coconut milk
- 5 g of light soy sauce
- 1/4 teaspoon sambal oelek
- 1/2 TK ground coriander
- 1/4 teaspoon ground cumin
- 5 g palm or brown sugar
- If necessary, 1 tbsp oil
- 12 wooden skewers
Preparation:
1. Cut the meat cut across, then cut it into 12 thin strips 1 cm wide.
2. Put the wooden skewers in water to provide burning during frying not and do not break so easily.
3. Peel the ginger and grate.
4. Clean and cut the lemon grass into thin strips. Mix with the ginger, coconut milk, soy sauce, coriander, sugar, sambal oelek and cumin to a marinade.
5. Let stay the meat is covered at least 1 hour, preferably overnight, to marinate
6. Take off the meat from the marinade and struck, accordion-like, on the wooden skewers.
7. Fry in hot oil on each side 2 -3 minutes.
8. Serve with peanut sauce.
Peanut sauce
Ingredients:
- 10 g ginger
- 100 grams of roasted, salted peanuts
- 250 g of coconut milk
- 10g red curry paste
- 5 g palm or cane sugar
- 5 g fish sauce
- 8 g lime juice
- Salt
Preparation:
1. Peel the ginger and grate finely.
2. Peanuts finely chop / grind
3. Mix ginger, peanuts, coconut milk, sugar, curry paste and fish sauce and boil.
4. Cook over low heat and stir .
5. Season with lime juice and salt.
Fingerfood – Tartlets with carrots cream and fennel salami
Tartlets with carrots cream and fennel salami
Recipe for 12 appetizers, dough yields 24 pieces
Ingredients:
- 250 g flour
- 160 g cold butter
- 1 egg
- a pinch of salt
- a pinch of sugar
- 10 g milk
- Lenses for the “blind” bake
- 300g carrots
- 100g onions
- 1 clove garlic
- 30 g olive oil
- 20 g butter
- possibly vegetable broth
- Salt
- white pepper
- 40 g parmesan
- 12 sage leaves
- 12 slices of fennel salami
- Oil for frying
Preparation:
1. Mix the flour, butter (160 g), egg, milk, salt and sugar to a short pastry dough, wrap it in plastic wrap and place for 1 hour in the refrigerator.
2. Preheat the oven to 170 °C. and grease tartlet molds.
3. Put the dough on the floured work surface roll out thinly and cut out circles with a coffee mug.
4. Put dough circles into the muffin cups and fill it with lentils.
5. Bake in oven for about 15 minutes, let cool and remove the lenses.
6. Peel the carrots and slice and dice the onions and chop the garlic Wash he sage leaves, and dry.
7. Heat 20 g olive oil and the butter in a pot.
8. Sauté the garlic and onions. Add the carrots salt and pepper. The carrots cook in its own juice, if necessary add some vegetable broth.
9. Once the vegetables are cooked, remove the pan from the stove to cool, puree with an immersion blender to a cream, add the remaining olive oil and Parmesan cheese and mix again.
10. Heat oil in a pan and fry the sage leaves quickly and place on paper towels.
11. Fill the carrot cream in the Tartlets, garnish with the sage leaves and fennel salami (turn into a hat).
Fingerfood – Mozzarella appetizers
Mozzarella appetizers
Recipe for 12 appetizers
Ingredients:
- 1 ciabatta or baguette
- 1 clove garlic
- Olive oil
- Parma ham, 12 slices
- Fresh basil leaves, 12 pieces
- Mozzarella
Preparation:
1. Cut 12 slices of bread and fry in a pan
2. Rub the bread slices with garlic and brush with olive oil.
3. Cut the mozzarella into 12 slices.
4. Garnish each slice of bread first with Parma ham, then with basil and mozzarella slices
5. Drizzle with some olive oil, grill in the oven with top heat, 180 ° about 5 minutes.
Fingerfood – Rye appetizers with smoked salmon
Rye appetizers with smoked salmon
Recipe for 12 appetizers
Ingredients:
- 3 slices rye bread
- 1 apple, Granny Smith
- 30 g sour cream
- 15 g of horseradish from the jar
- some salt
- lemon juice
- 12 slices smoked salmon
- 1 small glass Keta caviar
Preparation:
1. Mix Sour cream, horseradish, salt and lemon juice to a cream.
2. Cut the rye bread into 4 cm-wide strips.
3. Put the cream on the bread slices
4. Wash the apples, remove seeds, use an Apple corer, and halve
5. Cut apple halves into thin slices and spread on the bread slices.
6. Add one on salmon slices on every the bread slice and garnish with the caviar.
Fingerfood – Salmon Tartar
Salmon Tartar
Recipe for 12 people
Ingredients:
- 300g fresh salmon fillet
- 20 g olive oil
- 1 shallot, 20g
- Salt
- white pepper
- lemon juice
- fresh dill
Preparation:
1. Place salmon fillet for about 1 hour in the freezer. Cut the fillet into small cubes.
2. Give cubes in a iced bowl and mix with olive oil.
3. The shallot cut into small pieces, chop dill and mix with the salmon fillet. Season with salt and pepper. Add the lemon juice and mix again.
Serve Salmon Tartar e.g. on spoons and garnish with dill
Chili, hot peppers & Co.
Note: taste the chilies before cooking in order to test the sharpness. And better add only a bit of the chilies at beginning. add. More tips at the end.
Guacamole (spicy avocado dip)
Ingredients (4 servings):
- 2 avocados (ripe, buy one week before cooking)
- 1 tomato
- 1 clove garlic
- 1 red chili pepper (Thai or cayenne)
- 1 teaspoon lime juice
- Salt
- black pepper
Preparation:
- Peel the ripe avocados, remove seed and puree.
- Pell the tomato peel, core and slice the flesh into small cubes.
- Core the chilies and chop fine.
- Peel garlic and squeeze through.
- Mix all ingredients and season with salt, pepper and lime juice.
Serve with tortilla chips or as a supplement to the prawn tacos.
Tip: If you let rest the core l in the sauce until serving , the brown is slowed.
Prawn Tacos
Ingredients (4 servings):
- 1 onion
- 1 clove garlic
- 2 Chiles Serranos (dark green and very hot)
- 2 beefsteak tomatoes
- 1 / 2 bunch fresh cilantro, or parsley
- 2 tablespoons olive oil
- 250 grams ready to use shrimp (cooked)
- Salt
- Pepper
- just a trace pimento powder
- 4 taco hulls
Preparation:
- Peel the onion and garlic and chop finely.
- Cut Chiles Serrano’s, remove seeds and partitions and chop finely.
- Blanch the tomatoes, peel, remove seeds and cut into small cubes.
- Wash the coriander, pat dry, pick the leaves from the stalks and chop coarsely.
- Heat the olive oil in a pan. Steam the onion and chilies.
- After a few minutes, add the garlic and tomatoes.
- Season with salt, pepper and pimento powder and simmer for 10 minutes at low temperature.
- Add the shrimp and heat.
- Remove from heat and add the coriander.
10. Put the tacos hull 1 minute in the preheated oven ,remove and fill it with the shrimp mixture and serve immediately.
As a side dish is well suited the avocado dip.
Chili Corn Bread Muffins
Ingredients (12 pieces ):
- 175 g flour
- 175 g of corn flour or finely ground polenta
- 25 g sugar
- 2 tablespoons baking powder
- 1 / 2 teaspoon salt
- 2 eggs
- 250 ml milk
- 6 tablespoons olive oil
- 2 tablespoons honey
- 4 Serrano or jalapeno chilies
- 100g diced bacon
Preparation:
- Mix wheat flour, corn flour, sugar, baking powder and salt in a bowl.
- In a large bowl, whisk together milk, oil, eggs and honey.
- Add the dry mixture and stir until no lumps remain.
- Remove seeds of the chilies and chop fine .
- Stir in chilies and bacon.
- Fill cake mixture evenly into the greased wells of a 12-muffin shape.
- Bake in preheated oven at 180 ° C for about 25 minutes.
Chili con carne “Extreme”
Ingredients (4 servings):
- 500g minced meat mix
- 1 onion
- 1 clove garlic
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 1 small red bell pepper
- 1 tomato
- 1 small can Kidney beans (drained weight approximately 250 g)
- 100 g of maize grains
- 1 / 2 teaspoon Pain 100% (extremely hot chili sauce) or 2 red chilies
- 1 tsp cumin
- Salt
- Pepper
- 150 ml red wine (alternatively, use broth)
Preparation:
- Peel the onion and garlic and chop finely.
- Cut the tomato and bell pepper, cut into small cubes. the chilies finely chop.
- Heat oil in a frying pan and sauté the onions in it.
- Add the minced meat and roast brown and crumbly.
- Add the tomato and bell pepper cubes, garlic, tomato paste, the chili sauce or chili peppers and sauté.
- Deglaze with red wine and season with salt, pepper and cumin and simmer for 20 minutes.
- Add maize and kidney beans and simmer 5 minutes
Serve with rice or baguette.
New Mexican Red Rice (side dish)
Ingredients:
- 500 g chopped tomatoes
- 1 / 2 tablespoon coriander leaves (cilantro), chopped, or parsley
- 350 ml water
- 1 clove garlic
- 1 – 2 tablespoons chopped chipotle in Adobo, with sauce, or 2 teaspoons chipotle chilies, crushed
- 1 / 2 teaspoon salt
- 3 tablespoons olive oil
- 300 g long grain rice
- 1 onion
Preparation:
- Peel the onion and garlic, onion and chop finely dice the garlic.
- Chop coriander leaves.
- Mix in a pot water, tomatoes, garlic, chipotle, salt, coriander leaves and stir and bring to boil.
- Heat the oil in a large saucepan over high heat until just before the smoking point. Add rice and the onion and cook, about 2-3 minutes.
- Add the tomato mixture and simmer for 15 minutes.
- Take the rice from the heat and leave covered 10 minutes to draw.
- Loosen the rice with a fork and keep warm until serving.
Chocolate ice cream with banana-piri-piri sauce
Ingredients (4 servings):
- 0.5 liter chocolate ice cream
- 3 ripe bananas
- 6 piri-piri peppers
- 150 ml banana liqueur
- 50 g of pomegranate seeds
- fruit for decoration
Preparation:
- Heat banana liqueur in saucepan.
- Chop the banana finely and add to the liquor and simmer for about 5 minutes.
- Puree the mass with a mixer.
- Chop the piri-piri peppers and stir with the pomegranate seeds into the mass and allow to cool.
- Put the sauce on a dish(like a mirror) and put ice cream on the mirror. Decorate with fruit.
How to Defuse:
- Use less chilies at beginning. You can add more later.
- A portion of the chili peppers replace by bell peppers.
- Add a can of beans to chili con Carne
- Remove seeds and the partitions.
- If the recipe includes fresh tomatoes, tomato puree or tomato sauce, simply add more.
- Sour cream, crème fraiche, sour cream or yogurt is served as a side dish.
- Chili from the jar, rinse with water.
- Attract fresh chili for a few hours in cold water with salt can be.
- If it fits add sugar to the recipe.
10. Too sharp dish mild with melted cheese. Indian curry dish with coconut milk.
11. .The hot chili sauce is best tested with a toothpick, dip the tip and lick it off.
12. The chilies ingredient capsaicin is fat soluble, so help liquid milk, ice cream and yoghurt to erase the blaze. In addition to the protein compound casein found in milk products received compounds with capsaicin and thus defuse the spicy
13. Other methods (secret weapon of the countries):
- white rice (China)
- hot tea (Vietnam)
- sweet mint tea (Morocco)
- Lemon (East)
- Sour Cream (USA)
- inflated wheat tortillas filled with honey (Mexico)
- Lassi ( Puree 1 cup yogurt with 2 cups water and 2 -3 tablespoons of sugar, India)
- beer, you just have to drink enough of it until you no longer feel the sharpness of (Mexican wisdom ^ ^)
my new PC
Since 28.1.2010 I am the proud owner of a Dell Inspiron 560 This is my first new PC. I usually get the second hand of my brothers.
Now, first, some data on the PC:
Processor: Intel Core 2 Quad CPU@2.50 GHz
Ram: 6 GB (2 * 2 + 2 * 1)
OS: Win 7 Professional (64-bit)
HDD: 1 TB
Video Card: Nividia GeForce GT 220
And it was sold with a 23 “HD Flat Screen.
I had bought the PC on 2nd January and then I had to wait and wait. Then I got an email with the expected delivery date, which was the 11th February. But then it went very quickly .. I have looked again at 26.1 on the status page, and I could read: “product is shipped” and a link to the package delivery service and as the delivery date was specified 28.1.
On Thursday I had to wait again …for the UPS car …. and he didn’t arrived…. finally 17 clock he was outside the front door. I was pleased as a Cheshire Cat:)
Simba was also enthusiastic: As soon as the packet of the PC was open, he sat in there and wanted to make himself comfortable. I like him to get away and then set up the PC. Then he was allowed back into his box, which of course was not so great.
And then I pressed the start button and my computer booted and I tested my PC. The PC is ultra quiet, you barely hear it in operation, the large screen is also great. I’m really excited, so much space on the screen.
Dell offers , at the top of the screen a so called a docking station. This menu bar can be divided into different categories, e.g. Office, Games, Internet, etc.
In this you can then drag the different programs and run it from there. This saves space on the desktop.
With the power I’m super happy. Now I can return to SETI @ home to run without disturbing it.
With the DVD drive but I had some problems. At Dell, it has a shutter in front of the DVD drive and the drive itself, there is no “Open” button. I can even open the drive of a computer from, but what do I do if I have time to make a System Restore? But then I have looked closer the drive again, right from the orifice is a small bar, and I pressed it and hey presto the drive was open:)
Cook like Alexander Herrmann
Salmon Carpaccio with cream Caipirinha
Ingredients (4 servings):
- 1 untreated lime
- 1 teaspoon brown cane sugar
- 2 tablespoons white rum or cachaça (Pitu)
- 100 g crème fraiche
- Sea salt
- Pepper
- 1 bunch green onions
- 3 tablespoons olive oil
- 300 g salmon fillets (without skin, sushi-quality) or, alternatively, smoked salmon
Preparation:
- Wash the lime with hot water and dry. Rub the skin finely and squeeze out the juice.
- Stir lime skin, lime juice, sugar and cachaça. Add the crème fraiche, stir and season with salt and pepper.
- Wash and clean the spring onions and halved (green and white). The lighter part half lengthwise and fry in olive oil over medium heat, season with salt and pepper. The green part cut into thin rings.
- Wash the salmon fillet, pat dry and check for bones and remove them. Cut the fillet into thin, diagonal slices and arrange on 4 plates.
- Season the salmon fillet with a little salt and pepper and drizzle the caipirinha-cream on top.
- Arrange the fried spring onions on a plate that they do not lay directly on the salmon. Sprinkle with green onion rings.
Serve with baguette.
Pasta risotto with Parma Ham
Ingredients (4 servings):
- 250 g Italian rice noodles (Rison)
- 15 g dried porcini mushrooms
- 2 shallots
- 3 tablespoons olive oil
- 75 ml white wine
- 400 ml vegetable broth
- 1 tablespoon chopped tarragon + 4 small branches of tarragon (or parsley)
- 100 ml cream
- 2 tablespoons cold butter
- 2 tablespoons grated Parmesan cheese
- Salt
- Pepper
- 12 paper-thin slices Parma ham
Preparation
- Soak the dried porcini mushrooms in 250ml warm water for an hour.
- Peel the shallots, cut into small cubes and sauté in olive oil.
- Add the rice noodles and add white wine.
- Add the broth and let boil.
- Arrange on 4 deep plates each a slice of Parma ham, form like a rose blossom. Cut the rest of the ham into strips.
- Express the porcini, cut into small chunks and add to the noodles.
- Add the mushroom liquid gradually to the pasta and cook until al dente, 5 to 8 minutes, over low heat and with frequent stirring.
- Add the tarragon and cream to the pasta and simmer again a bit.
- Stir in cold butter and the grated Parmesan and season with salt and pepper.
10. Fold in the ham and arrange on the plates.
11. Decorate with tarragon.
Crispy duck breast with chocolate-chili sauce
Ingredients (4 servings):
- 2 large duck breasts, each about 350 g
- Salt
- Pepper
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- 100 ml red wine
- 1 tablespoon balsamic vinegar
- 200 ml vegetable broth
- 100 cream
- 25 g of dark chocolate with 70% cocoa content
- 2 red chilies
Preparation:
- Wash the duck breasts and pat dry. Scratch the skin with a sharp knife. Season the meat on both sides with salt and pepper vigorously.
- Heat the olive oil and hot fry the duck breasts on skin side. Sauté the other side over medium heat for 2 minutes.
- Put the duck breasts in an ovenproof pan and bake in preheated oven at 160 degrees for 25 minutes.
- Meanwhile, caramelize the sugar in the pan can be used before and add the red wine.
- Wash the chilies peppers, halve and remove the seeds and separate into thin strips and add to the sauce.
- Then add the balsamic vinegar, the vegetable broth and cream and simmer.
- Break the chocolate into pieces, then add and melt over medium heat. Season with salt and pepper.
- Remove the duck from oven and cut into thin slices.
- If the chocolate-chili sauce has a creamy consistency, give as a mirror on the dish and add the duck meat slices.
Serve with Mango polenta.
Mango Polenta
Ingredients (4 servings):
- 1 mango
- 150 g polenta
- 2 shallots
- 2 tablespoons olive oil
- 450 ml vegetable broth
- 2 tablespoons cold butter
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon dried thyme
Preparation:
- Peel the mango and cut into fine dice.
- Peel the shallots, finely dice and fry in olive oil.
- Add Polenta, vegetable broth, mango cubes and thyme and leave on low heat for 10 minutes to swell.
- Just before serving, add the cold butter and the grated Parmesan, stir and serve immediately.
Ricotta gnocchi with bananas and lemon syrup
Ingredients (4 servings):
- 3 ripe bananas
- 125 g ricotta cheese
- 75 g breadcrumbs
- 1 egg
- 1 tablespoon sugar
- 1 vanilla sugar
- 2 tablespoons clarified butter
- 4 stalks of mint
- 3 untreated lemons
- 100 g brown sugar
- Brown sugar for the banana slices
- 2 oz. Cointreau
Preparation:
- Wash the lemons and dry.
- Rub the skin finely and squeeze out the juice
- Pour the juice through a sieve into a small saucepan and cook with brown sugar until you get syrup. Add the lemon skin to the syrup.
- Mash half a banana with a fork.
- Separate the egg beat the egg whites until stiff and set aside the yolks.
- Mix the mashed banana, vanilla sugar, egg yolk, breadcrumbs, the ricotta and the sugar. Let rest for a few minutes.
- Fold in the beaten egg whites.
- Stab with a spoon that was dipped in hot water, 12 cams, and sauté in a pan with clarified butter on all sides for 2 – 3 minutes. Drain the cams on a paper towel.
- Preheat oven to 150 ° C and bake the cams in the oven 8 minutes.
10. Cut the remaining bananas into thick slices; roll in the brown sugar and sauté in a frying pan with clarified butter.
11. Pour over Cointreau and flambé short. (Caution!) Flame.
12. Arrange the ricotta-cam on 4 plates sprinkle with the lemon syrup and add sliced banana. Garnish with the mint sprigs.
