Beutel – bag die
Flasche - bottle der
Flaschenöffner – bottle opener das
Becken – bowl die
Schachtel - box die
Kuchenform – cake pans die
Dose – can der
Büchsenöffner – can opener die
Tüte – carton die
Küchenreibe – cheese grater die
Essstäbchen – chopsticks die
Kaffeekanne – coffee pot das
Sieb – colander, strainer der
Korkenzieher – corkscrew die
Tasse – cup das
Schneidbrett – cutting board die
Schüssel – dish das
Geschirrtuch – dish towel die
Gabel – fork die
Bratpfanne – frying pan das
Glas – glass der
Eiswürfelbehälter – ice tray die
Flasche – jar der
Krug – jug der
Kessel – kettle das
Messer – knife der
Deckel - lid die
Messbecher – measuring cup die
Messlöffel – measuring spoons die
Serviette – napkin der
Topfhandschuh – oven mitt der
Teller – plate der
Topf – pot der
Schnellkochtopf – pressure cooker das
Nudelholz – rolling pin der
Kochtopf – saucepan die
Untertasse – saucer das
Besteck – silverware der
Spachtel – spatula der
Löffel – spoon der Vorratstopf – stock pot der
Tisch – table die
Tischdecke – tablecloth der
Teekessel – tea kettle die
Tube – tube der
Schneebesen - whisk
Zutaten für 1 Käsekuchen:
250 Gramm Butter
375 Gramm Zucker
2 Päckchen Vanillezucker
250 Gramm Mehl
½ Päckchen Backpulver
1 Kilogramm Quark
1 – 2 Esslöffel Paniermehl
Eine Flocke Butter zum Einfetten
Springform (Maße ungefähr 8 x 27 x 27 cm) & Frischhaltefolie.
Vorbereitungen: Den Backofen auf 180 Grad vorheizen. ½ Zitrone entsaften. Die Springform mit einer Flocke Butter einfetten und mit 1 – 2 Esslöffel Paniermehl (evtl. etwas mehr) ausstreuen.
…für den Boden: 125 Gramm kalte Butter (in Stückchen geschnitten), 125 Gramm Zucker, 1 Päckchen Vanillezucker und 1 Ei in eine Rührschüssel geben. ½ Päckchen Backpulver und 250 Gramm Mehl durch ein Sieb dazugeben und daraus mit den Händen einen glatten Teig kneten. Den Teig zu einer Kugel formen & in Frischhaltefolie gewickelt bis zur Weiterverarbeitung im Kühlschrank lagern.
…für die Füllung: 125 Gramm weiche Butter, 250 Gramm Zucker, 1 Päckchen Vanillezucker und 5 Eier in eine grosse Schüssel geben & mit einem Mixer ca. 3 – 4 Minuten schaumig schlagen. Den Saft einer halben Zitrone und 1 Kilogramm Quark dazugeben und mit dem Mixer unterrühren bis sich alles gleichmäßig verteilt hat.
…für den Käsekuchen: Den Mürbeteig aus dem Kühlschrank holen und die Springform damit am Boden und den Seiten gleichmäßig dick auskleiden. Nun die vorbereitete Quarkfüllung in die Springform geben, etwas glattrütteln & den Kuchen für ca. 60 Minuten im vorgeheizten Backofen backen. Der Käsekuchen ist fertig sobald nichts mehr an einem Stäbchen kleben bleibt, wenn man hineinsticht & er eine leicht goldgelbe Farbe hat. Sollte der Kuchen vor Ende der Backzeit etwas zu dunkel werden, einfach ein Backpapier über die Springform legen und weiterbacken.
Auf gut Deutsch soll man einen shit auf andere Leute geben und dadurch fängt man dann an, sich selbst zu lieben? :D
Nein, das habe ich absolut nicht gemeint! 😵 Man sollte viel eher genau darüber nachdenken, welchen Mehrwert die Meinung anderer tatsächlich hat. Ist es wahr? Ist es wesentlich? Ist es wohlwollend? (Das sind btw die 3 Siebe des Sokrates, kann man sich auch immer drauf besinnen, bevor man etwas ausspricht.) Vielleicht ist es ja berechtigte Kritik (die eventuell bloß etwas verletzend oder holprig ausgedrückt wurde) und bringt dich weiter, vielleicht ist es aber auch nur eine Schwäche deines Gegenübers, die er auf dich projiziert oder durch dich ausgleichen will. Wichtig ist, dass man sich bewusst darüber ist, wer man ist, und darum bemüht ist, sein volles Potenzial zu nutzen. Wenn man sich kennt, wird man auch nicht mehr so leicht von außen verunsichert!
Was zum fick hesch jetzt grad über d Schwiiz gseit du chlini Schlampä? Ich muess der säge das ich alls Klassebeschte vo de Schwiizer Seeleue abgange bin, und ich ha bi zahlriiche geheime Durchsuechige an de Schwiizer Gränze teilgnoh, und ich ha über 300 bewieseni Tötige. Ich bi trainiert in Gorilla Chriegskunscht, und ich bi de beschti Scharfschütz vo de ganze bewaffnete Schwiizer Armee, Du bisch nüt anderes als e anders Ziil.
Ich wird di vernichte mit ere Prezision wo no nie uf dere Wält gse hesch, merk der was ich gseit ha. Du dänksch du chasch wäg cho wenn de Scheiss über d Schwiiz uf em Internet verzellsch? Dänk nomil noch, Hueresohn.
Wärend mer do rede, kontaktier ich mis geheime Netzwärk vo Schpion vo de ganze Schwiiz, und din IP wird grad nochvervolgt, also besser wenn di uf e Schturm vorbereitisch, du Made.
De Schturm wo das erbärmliche chline Ding wo du läbe nensch vernichted
Du bisch tot, Chind, ich cha überall si, immer, und ich cha di uf siebe hundert wäg umbringe, nur mit mine blosse Händ. Ich bi nid nur usgäbig im waffeloose Kampf usbilded worde, ich ha au Zuegang zum ganze Waffelager vo de Schwiizer See Polizei und ich wirds voll und ganz usnütze um dis truurige arsch vo däm Kontinänt wäg z wüsche, du chliises Stück Scheisse. Wenn du nur gwüsst hätsch was für e unheiligi Folg din chline ‘gschiide’ Kommentar grad het, vilicht hätsch den dis Muul ghept
Aber du hesch es nid chönne, du hesch es nid gmacht, und jetzt zaalsch de Priis, du verdammte Löli.
Ich wird Wuet über din ganze Körper schisse, und du wirsch dra versuufe.
Du bisch tot, Chind.
was ist die wahrheit? laut nietzsche ist die wahrheit verschiedene lügen, welche von der mehrheit als ‘wahr’ anerkannt worden sind. diese ‘wahrheiten’ werden über die sprache verbeitet, welche aber auch schnell verallgemeinert und die 'wahrheiten’ somit immer mehr verändert. aber kann man etwa die 'wahrheiten’ zu beginn als echt empfinden? ich meine, jeder sieht die realität anders, von seiner perspektive aus. das merkt man nur schon, dass wenn man zum beispiel traurig ist, alles dunkler, schwerer und leer wirkt. nur schon gefühle beeinflussen unsere perspektive stark. hier hinzu kommen dann auch noch tradition, religion, erziehung, erlebnisse und und und. selbst der verstand ist wie ein sieb, welches für jede person ihre einzelnen ansichten herausnimmt und diese person das dann als wahrheit empfindet. all diese faktoren formen unsere eigene realität, unsere wahrheit. sie sind wie eine brille, welche dieses erstbild von der realität noch filtert. doch was ist dann die richtige realität? gibt es richtig und falsch? was ist existenz und wie sieht diese aus? gibt es die allgemeine realität überhaupt an sich, wenn ja jeder nur seine eigene wahrnehmen kann?
Culinary History (Part 40): Fridges, Freezers and Frozen Food
Evaporation has been used to cool things since the time of Ancient Egypt, when porous earthenware
jars of liquid were wetted on the outside, and as it evaporated, heat
was transferred from the liquid inside to the air. In India, this
technique was used to make ice. Shallow earthenware pans filled with
water were placed into straw-covered trenches. Under the right
conditions (calm, and not too windy), the water lost heat to the air,
From the 1700’s onwards, inventors
began to try and find ways to speed up the evaporation process. In
the early 1800’s, Richard Trevithick (a Cornish engineer) built the
first machine in which expanding pressurized air turned water into
ice. However, air is a poor conductor of heat, so it’s not the best
choice for a refridgerant. Engineers started to try other gases.
In 1862, the Harrison-Siebe vapour
compression ice-maker was launched. It used ether as a refridgerant
instead of air. It was huge and powerful, “driven by a steam
engine of fifteen horse powers”. The way it worked was the same
way fridges work today. A gas (ether here) is compressed through
metal coils into a liquid. Then, it is allowed to expand (evaporate)
back into a gas, transferring heat into the surrounding air. The gas
is re-liquefied through the metal coils, and the process repeats
itself over and over again.
The early Harrison-Siebe machines had
explosive tendencies, but once that was fixed, they worked very well.
During the 1890’s, huge steam-powered ice factories used the
compression technique to produce hundreds of tons of ice per day.
French inventors (in particular
Ferdinand Carré) thought up a different way to do it – gas
absorption. The refridgerant gas is dissolved in a liquid, instead
of being forced through compressor coils – a different way to
pressurize the gas into a liquid state. Carré’s version used
ammonia for the refridgerant gas, and water for the liquid it was
dissolved in. This was more complicated, as two substances have to
be considered instead of just one, but his machine was certainly
impressive. It could run continuously, and in 1867, it was able to
produce 200kg of ice per hour.
The southern states of the USA had
never had a dependable supply of natural ice, and they embraced
Carré’s huge absorption machines eagerly. By 1889, there were 165
ice-making factories in the South.
But these new fridges were used for the
commercial ice industry, not in the home, where the ice-box was still
the best thing a housewife had. As late as 1921, a writer for Home
Beautiful complained: “Somebody has had to wipe up the wet
spot where the ice man set the cake while he was waiting…Somebody
has had to pull out the pan each day from underneath and empty out
the water…Somebody has had to keep smelling around the ice-box, day
by day, to see when it began to get foul and needed scouring.”
Between the world wars, domestic
fridges (electric & gas ones) became available. The decade after
WW1 (and before the Depression) saw perhaps the most dramatic changes
in American housework of any decade in history, In 1917, ¼ of
American households were on the electric grid; in 1930, 80% were
The electric refridgerator was helped
greatly by this increase in household electricity. A fridge,
unlike the oven or lightbulbs, runs constantly even when you’re not
using it, so electric companies were keen to encourage them.
The first household names were
Frigidaire and Kelvinator. Both firms were founded in 1916.
1927 Frigidaire ad.
There were problems at the beginning,
of course. In the 1910’s, if you bought an electric refridgerator,
it didn’t come in a self-contained unit. Instead, the fridge company
installed the refridgerating mechanism in your wooden ice-box, which
couldn’t really deal with the strain of the motor, and often warped
and gradually fell apart. And the machinery itself was so huge that
it didn’t leave much room in the ice-box. Sometimes, the compressor
& motor were installed in the basement, pumping the refridgerant
back upstairs into the ice-box – not very efficient. Compressors
often malfunctioned, and motors broke.
But worse was the toxicity of the
refridgerant gases (the early ones were methyl chloride and sulphur
dioxide). Fridges were poorly-insulated, and gases could leak out
into the house. In 1925, Einstein read in the newspaper about a
whole family who had died from the poisonous gases leaking from the
pump in their fridge. He decided to design a better fridge, and he
worked on it with his former student Leó Szilárd.
The Einstein refridgerator was patented
in November 1930. It was based on the principle of absorption like
the Carré machines, had no moving parts, and only needed a small
heat source to make it work (such as a gas burner). However, it was
never marketed, because the poisonous gas problem was fixed.
In 1930, a new non-toxic refridgerant
gas was introduced, called Freon-12, and all new domestic fridges
quickly adopted it. However, about 50yrs later Freon was found to be
one of the main CFCs causing damage to the ozone layer, so another
gas had to be found.
Also in 1930, fridge sales overtook
ice-box sales for the first time in America. By now, the old leaky
ice-box fridges had disappeared, and fridges were self-contained.
The early self-contained fridges of the 1920’s were usually white,
and had four legs like a dresser. The most famous as the General
Electric company’s “Monitor-Top” fridge. It was a white box with
legs, with the refridgerating mechanism in a cylinder on top.
Monitor-Top Fridge (1935).
By the 1930’s, this dressing-table look
changed, with fridges getting bigger and more streamlined, with a
more metallic look.
In 1926, Electrolux-Servel designed a
continous-absorption gas-powered fridge, and for a while it seemed as
if gas fridges might overtake electric ones. The basic invention of
their fridge was done by Carl Munters and Baltzar von Platen (Swedish
engineers). This new gas fridge didn’t need a motor (so they were
silent) and were cheaper as well. But Electrolux-Servel never had
the same influence as the big electric companies (such as General
Electric). However, the gas-electric rivalry pushed innovation, and
was part of the reason for why American fridges became so good, so
In 1926 in America, 200,000 fridges
were bought (costing $400 on average). In 1935, 1.5 million fridges
were bought (costing $170 on average). Nearly half of American
households owned one. Advertisers encouraged consumers to think of
their fridge as a place from which wonderful fresh foods could be
eaten – for example, Kelvinator’s “Kelvinated foods”:
Taken from the cold frosty air of a
Kelvinator-chilled refridgerator, they are irresistable. Think of
sliced oranges, served ice-cold; of canteloupe or grapefruit, chilled
through and through; or or home-canned fruits, served cold in their
rich juices. Think of the cream for your cereals cold and
The fridge industry was claiming to not
only preserve food, but to improve it, unlike older preservation
methods, which made the food safe to eat, but not as nice as fresh.
However, these claims were not quite true. In 1966, R.C. Hutchinson
(a food storage expert) noted that people believed that refridgerated
foods lost a lot of flavour, and tasted differently.
This was another opportunity to sell
more things. Gladwrap/clingfilm was invented in 1953, and called
Saran Wrap. Tupperware was first sold in 1946. A Tupperware ad in
the 1950’s said, “Hear that whisper? That’s Tupperware’s airtight
promise to keep food flavour fresh!”
Another Tupperware ad (probably 1950′s).
Tupperware wasn’t just marketed for
flavour purposes, but also for frozen food storage, allowing the
consumer to cram as much stuff as possible into the small freezer.
By the 1950’s, the frozen food industry was flourishing, but it had
had problems in the beginning. The 1930’s fridges were good for
refridgerating food, but not for freezing it. Frozen food was stored
in a tiny space right next to the compressor coils, where it was
coldest. Ice cubes often melted and fused into a single block.
In 1939, the fridge-freezer was
introducted – the “two-temperature” refridgerator. The coils
were now hidden inside the fridge walls, solving the defrosting
Frozen orange-juice concentrate was the
most successful commercially-frozen product in post-WW2 America. In
1948-49, 9 million gallons were sold.
Clarence Birdseye created the modern
frozen-food industry in the 1920’s. He said that there was “nothing
very remarkable about what I have done…the Eskimos had [frozen
foods] for centuries.” This is true, but Birdseye took it further.
In Russia, freezing was used as a food
preservation method, because of the climate and vast distances. In
1844, Thomas Masters (a British ice expert) wrote about the St.
Petersburg ice market, “containing the bodies of many thousands of
animals in a state of congelation, and piled in pyramidical heaps:
cows, hogs, sheep, fowl, butter, fish – all stiffened into stony
rigidity.” Whatever you chose to buy would be chopped up for you,
Clarence Birdseye was a fur trapper,
and had previously worked for the US Department of Agriculture as a
biologist. In 1912-15, he and his wife Eleanor and baby Kellogg were
living in Labrador (NE Canada), in a tiny shack far from the nearest
town. They ate fish and game, which was frozen in the Arctic winds.
Green vegetables were seldom shipped to Labrador.
Birdseye noted that the food tasted
better in winter than spring & autumn – in fact, the
winter-frozen meat tasted as good as fresh meat. He assumed that
this was because it had frozen quicker. He also experimented with
freezing green vegetables, and found that he could quickly freeze
them by plunging them into barrels of salt water. He even used
Kellogg’s baby bath for it.
Traditional freezing methods (such as
in Russia) were done by burying the food in ice or snow. It froze
slowly, allowing large ice crystals to form. The food’s cellular
structure was damaged, and its quality was poor. When slow-frozen
food was thawed, fluds would leak out, especially from meat. In
1926, The Times complained about the “copious” quantities
of “bleeding or drip” that came from slow-frozen beef.
In 1917, Birdseye returned to America.
His initial investment was only $7 for an electric fan, ice cakes,
buckets of brine, and some haddock fillets. He began working in a
corner of a New Jersey ice-cream plant, where he tried to “reproduce
the Labrador winters in New England.”
By 1925, he had worked out a method for
quick-freezing food – he used metal plates, chilled in CaCl2
(calcium chloride) solution to -40°C. The plates were made into
metal belts, and packets of food were pressed between them, freezing
Birdseye began with fish, and in 1925,
he established the General Seafood Corporation. He intended it to be
the dominant producer of frozen food. In 1929, he sold the company &
patents to Goldman Sachs and the Postum Company, for $22 million.
At first, frozen peas tasted bad. This
was because they needed to be blanched in hot water before being
frozen, to inactivate the enzymes that make them go off, and this
wasn’t discovered until 1930.
Consumers didn’t really trust frozen
food, and not just because of its unreliable quality. Frozen food
was believed to be not as good – “salvaged goods”. But things
changed when the Birdseye company began promoting the term “frosted
foods” over “frozen food”. This sounded much better. By 1955,
the American frozen-food market was worth $1.5 billion a year.
Frozen foods also became popular in
Britain, even though they didn’t have anywhere to store them. Even
in 1970, only 3.5 households had access to any sort of a freezer –
frozen food had to be shoved into a tiny space on top of the ice-cube
tray. In 1959, the sale of frozen peas overtook fresh peas for the
first time in Britain.
Fridges in Europe
Europe was far slower to embrace the
fridge than America, and it wasn’t because of money. The French even
had a word for it – frigoriphobie (fear of fridges). Les
Halles was the main Parisian food market, and both buyers and sellers
there did not want fridges.
The consumers were afraid that fridges
would enable salesmen to pass old food off as fresh, and give them
too much power over their customers. The sellers should have been
glad of the fridge, because it would allow them to make more money,
but they turned their noses up at it, saying that it was like a
“mausoleum” which killed the true nature of a great cheese. This
is true – a Brie cheese stored in a fridge is dull compared to one
that’s matured in a pantry.
Domestic fridges didn’t have many
customers, either, because the patterns of food shopping were
different. In the 1890’s, American ice-box manufacturers asked the
American consuls for information on potential local demand in Europe.
Their response was that there wouldn’t be much of it. In the large
cities of southern France, meat was butchered twice a day in summer,
and once in winter. Most people went shopping twice a day, and
families ate the food as they bought it. They were perfectly happy
with this system.
Nor was the fridge popular in Britain.
In 1923, Home and Garden noted that “refridgerators, which
are a commonplace in American households, are not sufficiently known
or used after here”. This aversion to fridges continued even after
the toxic gas problem was solved, and after the majority of homes
were on the electric grid. Fridges were considered decadent and
wasteful – this mindset was a product of traditional British
austerity (which predated WW2). Frigidaire said of the situation,
“The hard sell was probably essential in a Britain which regarded ice
as only an inconvenience of winter-time and cold drinks as an
American mistake.” In 1948, only 2% of British households had a
By the 1990’s, the average British
household owned 1.4 “cold appliances”. Smeg “Fabs” were
popular – pastel-coloured retro fridge-freezers with big clunky
handles, like the late-1950’s American fridges.
Fridges & Commercialism
fridges had many of the modern trappings that are still a selling
point today, such as push-pull latches on the door, hydrating
compartments for salads, freezer space for ice-cube trays, egg-trays,
and removable split shelving. This encouraged people to keep more of
their food refridgerated – often just for the sake of it, because
many foods shouldn’t be refridgerated. Bread goes stale faster, and
egg-tray is not as good as an egg-carton at protecting the eggs from
picking up odours around them. If you live in a cool climate, it’s
better to store eggs out of the fridge, if you’re using them
up quickly. A room-temperature egg yolk is less likely to split when
frying it, or make a cake mixture curdle.
temperature” varies depending on where you live. A 2007 study
found that salmonella-infected eggs had no bacterial growth when
stored for 6 weeks at 10°C. At 20°C, the bacterial growth was
barely anything. But at 25°C and above, the salmonella flourished.
So in a place like Alabama in the summer, leaving an egg
unrefridgerated is dangerous. Now that we all have fridges, we tend
to be over-cautious, even if we live in a cooler climate.
Many foods that
are common today became so because people wanted things to put in
their fridges. One example is yoghurt, a traditional food in India &
the Middle East, and a way of preserving dairy. It was made fresh
when needed, and kept in a cool-ish place, where it would ferment &
clot over time.
pre-refridgerator Britain and America, dairy desserts were usually
home-made milk puddings, which were made fresh and served while warm
– rice pudding, sago, and tapioca (which British children called
“frogspawn” because of its texture). From the 1950’s onwards,
milk puddings began to be eaten less, and yoghurt grew into an
extremely successful global industry. Yoghurt-makers took advantage
of the new fridges and the desire to refridgerate more things.
Yoghurt pottles looked good lined up on the fridge’s shelving, even
though some were blander and more sugary than the milk puddings
A fridge’s design
tends to be based on what the designers think we want, the sort of
life they believe we lead, and the kind of people they think we are.
In 1940, an America fridge salesman said that “fifty percent of our
business is preserving women, not fruit.” A push-pull door-handle
with 3-way action was important because “it makes a lot of
difference to the woman whether she can walk with her arms full of
something.” Fridges were often sold in pastel colours to make them
more visually appealing, and customers were told that it was their
duty to keep their family’s food cold and safe.
In the 1990’s,
British fridge-freezers were often divided up into boxy, geometrical
sections inside. This was because many people ate packaged meals,
from rectangular boxes. This has changed in recent years, because
more people are interested in “scratch cooking”.
The Soviet Union
On July 24th,
1959, Krushchev and Nixon had a public meeting in front of TV cameras
in Moscow. It was the most high-profile USA-USSR meeting since the
1955 Geneva Summit, and quite informal. The two men joked and
debated whether communism or capitalism was better. Their
conversation was about domestic issues, and was later named the
It was the opening
day of the American National Exhibition, held at Sokolniki Park (a
municipal park of “leisure and culture”). It included three
fully-equipped model American kitchens – a General Mills
labour-saving kitchen, with a frozen-food emphasis; a Whirlpool
“futuristic” kitchen, where all you had to do was push a button
to set off the various machines; and a General Electric lemon-yellow
kitchen, which got the most attention. Women gave demonstrations of
what it could do.
Nixon said that
“in America, we like to make life easier for women.” Krushchev
was more sceptical, replying, “your capitalistic attitude to women
does not occur under communism” – i.e. that the machines may have
been labour-saving, but confirmed the expectation that American women
should all be housewives.
disparaging of the gadgets on show. Of an automatic device that
squeezed lemon for a cup of tea, he said, “What a silly thing…Mr.
Nixon!…I think it would take a housewife longer to use this gadget
than it would for her to…slice a piece of lemon, drop it into a
glass of tea, then squeeze a few drops.”
system is designed to take advantage of new inventions,” Nixon
disagreed. But Krushchev wasn’t swayed. “Don’t you have a machine
that puts food in the mouth and presses it down? Many things you’ve
shown us are interesting but they are not needed in life. They have
no useful purpose. They are merely gadgets.”
But at the same
time, Krushchev insisted that Soviet kitchens were just as good, “You
think the Russian people will be dumbfounded to see these things, but
the fact is that newly-built Russian houses have all this equipment
right now.” This was absolute nonsense.
apartments’ kitchens were tiny – about 0.4-0.55m square. The best
technology they had was a series of cramped wall-mounted cabinets,
and cupboards under the benches. The cupboards were all 85cm high,
based on the average height of a Moscow woman.
And most didn’t
have a fridge. At this point in time, 96% of American households
owned a fridge (compared to 13% of British households). Despite
Krushchev’s claims, America was far ahead of not just the USSR, but
the rest of the world, when it came to kitchens.
BURGUNDERBRATEN mit Spätzle, Pilzen und Blattsalat (Beef Roast with Red Wine Sauce, Spaetzle, Mushrooms & Green Salad)
A traditional German Sunday feast.
1 Bund Suppengrün - 2 große Zwiebeln - 3 kg Rinder-Schmorbraten - 15 EL Öl - Salz & Pfeffer - 1 Flasche/750 ml Spätburgunder - 750 ml Gemüsebrühe - 10 Wacholderbeeren - 2 TL schwarze Pfefferkörner - 5 Gewürznelken - 3 Lorbeerblätter - 500 g Spätzle - 200 g Butter - 150 g Paniermehl - 1,5 kg Champignons - 150 g geräucherter durchwachsener Speck - 6 EL Weißwein-Essig - 100 g angedickte Preiselbeeren - 150 g Feldsalat - 1 Römersalat - 400 g Tomaten - 1 Bund Petersilie - 800 ml Rinderfond - 4 TL Demi-Glace (konzentrierter Bratenfond) - 60 g Speisestärke - Backpapier - Alufolie
1. Suppengrün putzen/schälen/waschen. 1 Zwiebel schälen und klein würfeln. Braten waschen, trocken tupfen. In einem Bräter 3 EL Öl erhitzen. Braten darin rundherum kräftig anbraten, herausnehmen. Im Bratfett Gemüse und Zwiebel anbraten. Braten daraufsetzen, mit Salz und Pfeffer würzen. Mit Wein und Brühe ablöschen. Wacholder, Pfefferkörner, Nelken und Lorbeer zugeben, einmal aufkochen. Zugedeckt im vorgeheizten Backofen (E-Herd: 175 °C, Umluft: 150 °C) ca. 4 Stunden schmoren.
2. Nudeln in kochendem Salzwasser nach Packungsanweisung garen. Abgießen; abtropfen lassen. Butter in einer großen Pfanne erhitzen und Spätzle darin portionsweise anbraten. Paniermehl zufügen und goldbraun rösten. Auf zwei mit Backpapier ausgelegte Backbleche verteilen. Pilze säubern und putzen, je nach Größe halbieren.
3. Für den Salat 1 Zwiebel schälen und fein würfeln. Speck in Streifen schneiden. 6 EL Öl in einer Pfanne erhitzen, Speck anbraten. Zwiebel zufügen und kurz mitbraten. Vom Herd ziehen und Essig zugießen. Preiselbeeren zugeben, verrühren und mit Salz und Pfeffer abschmecken. Salat waschen, putzen und gut abtropfen lassen. Römersalat in Streifen schneiden. Tomaten waschen, putzen und in Stücke schneiden. Petersilie waschen, trocken schütteln. Blätter abzupfen und, bis auf etwas zum Garnieren, fein hacken.
4. 6 EL Öl in einer großen Pfanne erhitzen und Pilze darin goldbraun braten, mit Salz und Pfeffer würzen. Braten aus dem Bräter nehmen und mit Alufolie bedeckt beiseitestellen. Nudeln im vorgeheizten Backofen (E-Herd: 150 °C, Umluft: 125 °C) wieder erwärmen. Soße durch ein Sieb gießen. Fond und Demi glace zufügen, alles aufkochen. Ca. 5 Minuten köcheln lassen. Stärke mit wenig Wasser glatt rühren, Soße damit binden und noch einmal abschmecken. Alle Salatzutaten mit der Vinaigrette mischen.
5. Braten in Scheiben schneiden, mit etwas Soße und Pilzen auf einer Platte anrichten, restliche Soße dazureichen. Mit gehackter Petersilie, bis auf 2 EL, bestreuen und mit beiseitegelegter Petersilie garnieren. Spätzle mit restlicher Petersilie bestreuen. Spätzle und Salat zum Braten servieren.
Zubereitungszeit ca. 4 ½ Stunden. Foto: Food & Foto, Hamburg
Hallöchen! Ich war die letzten Tage so sehr mit Siebe beschichten (und deswegen aufgeregt sein) beschäftigt, dass der Grafikteil zu kurz gekommen ist. 🙈 Trotzdem sitz ich jede freie Minute an @sannialejo ’s Projekt und gestalte das Illustrationsbuch weiter. Spätestens im September soll es fertig sein. Ich liebe es, jede einzelne Seite zu gestalten. ❤️