legourmet

I'll send you in a PM some recipes. I can't do it in public because of copyrights.

Did you read this book and have you made some dishes to verify his results? For instance for "Millefeuille von Ziegenkaese und Schinken" you need really very good EVOO and tasty lemons to come close.

I made it myself.

Today's dessert: Nougat gugelhupf on Mocha sauce with mint leaves

Right, that's correct . now see the whole beast. from behind from the side that's my easter dinner, unprepared. ← Wow that looks beautiful.. I am hoping to see how this turned out.. ← The lamb was extremely good. I made a lamb "crown" filled with root vegetables and the kidneys were used for lamb olives. The legs and shanks were braised in the oven for about 3 hours at 140° centigrade. The meat was so soft and tender that one even could devide and eat it with a spoon. The side dish was rosemary flavoured baked potatoes. The belly was served as a ragout. So we had three different lamb dishes at the same time and which we and our guests eat up and no leftover.

You are absolutely right. Because of the past experiances in sharing all goodies with everybody and his brother ended up in tremendious profiteering and insult to regional taste. For instance good Moselwine had risen more than four times the price value since an US lawyer was possibly pushed to discover German whites and to publish the results in a magazine. Sometimes you aren't be able to buy those wines because they are sold out for export. Many German cooks were influenced by French cooking styles to satisfy their client's asks for imported recipes. Some times the regional kitchen had lost its character and you might find more ethnik restaurants around than German ones. I don't think that nobody would be interested in good german cooking but we want to retain some regional treasures and traditions which we won't share widely any more. As you've said one need to do a little work to find them.

I made the Genovesian "Pasqulina" not quite original because I used fillo dough for the crust. The filling is spinach, ricotta, parmigiano and 8 eggs. I used 20 layers of fillo dough. 10 to layer the pan and another 10 for the cover. Ready for baking The finished product to become the appatizer in our easter lunch We had 3 different desserts carrot muffins for the children orange yoghurt tarte, our easter tarte for years and tiramisu, a completion to the italian menu offered

It might be unnerving to see it all in one piece, including the head. On the other hand, it's of interest to see how the "pieces" fit together. I covered the head with a papertowel to avoid discussions about.

Right, that's correct . now see the whole beast. from behind from the side that's my easter dinner, unprepared.

Our Easter lunch will be a mixture of typical Italian dishes Antipasto: Torta pasqualina (Liguria) -Easter tart (Filo dough, ricotta, spinach, eggs)- Primo: Penne all arrabbiata (Latio) -Penne with Chili sauce- Secondo: Abbacchio alla romana (Latio) -whole suckling lamb with garlic sauce- Dolce: Zuppa romana (Latio) -cake soaked up with various liquors-

I agree to the above. My roots are moravian and rice was indeed the only affordable ingredient for most people and had nothing to do with war-time need. It was served with lots of fat - preferably butter - and just on Sundays or religious holidays. Sauerkraut with Schnitzel is a no no, absolutely unusual like herring with jam.

Ok. lots of good hints, but not quite correct. Lemon juice should be added after having fried the schnitzel. Sprinkling the lemon juice onto the raw veal meat and let it rest for 30 minutes means that the meat is nearly well done before cooking it because of the acid. Same with salting the meat. Salt withdraw the liquid of the meat. It's better to season the beaten egg with salt and pepper. No water to add because it makes the crust soggy especially when let stand for 20-30 minutes befor frying and the crust will become dark brown instead of golden brown as it should look like. So coat the meat and fry immediately. It's mostly served with potato salad or sometimes with french fries. Steamed potatoes with browned butter and green salad is also ok.

My recent Valentine dessert: Passionfruit mousse in a chocolate heart on amarena juice with amarena cherries and mint leaves.

I myself throw each ingredient (flour and stark inclusive) into the mixer and mix until smooth. Then fold in the beaten eggwhites and at the end I pour the batter into the prebaked crust. No problems at all. The result: soft cheesecake and satisfied clients. go figure.

The real German cheesecake is of that type. I posted some pictures there

I'm not worried about cracks. The flour and the cornstark in the Quark-egg filling makes it softer and avoid seperating some liquid during the baking process.

PVC pipe lengths would definitely be the better choice. Coat the inner side with vegetable oil before adding the mousse and it shouldn't be a problem to unmold the mousses.

No NY-style cheesecake but the German version with flour and stark in the filling. My wife's friends came over for a Kaffeeklatch and it happened to me to win the baking part. Just a glance of preparing the cheesecake Layered Crust in a baking pan and prepared parchment for prebaking Thrown in parchment and dried peas to start prebaking the crust Prebaked crust ready for filling Cheesecake filling added After 20 minutes of baking and 5 minutes at ambient Finished after an additional baking time of 20 minutes Lukewarm cheesecake ready for serving. One serving portion removed Cakes offered in the party. (Applecake and German cheesecake)

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Wow, Scharffenberger chokolate for baking. It costs more than double the price like for some other good brands. For instance Zotter, Leysieffer, Cluizel, Domori or Valrhona. The Leysieffer shop is close to the Kaufhof at the Marienplatz. The other Brands you may find in the Hertie basement opposite of the central entrance of the Mainstation. Scharffenberger may be at Käfer's. I personally use "Weinrich" Chocolat menage de luxe for baking and mousses. 300 grams for 1,70 EUROs at the Metro. It's good when following the procedures to heat up and melt not above 42°C and cool down to 33°C for processing. Dr. Oetker dry yeast works fine. You may find alive yeast in the diary section of each supermarket, but it's often old and dried out. You have to check. There is a hut in the Viktualien-Markt named "Bäckerliesl". There I buy my favourite bread. "Bauernkrustn" a round dark bread of about 1 1/2 kg. Very tasty with fresh "Alm-Butter" and sprinkled chopped chives.

I'll tell you what the table really shows. It must be more than 16 years old, because "West Germany" don't excist any more. The Reunification of "West Germany" and the "DDR" was in 1989. Since than the country is Germany.

Munich in Winter. What a beautiful impression of the "Englische Garten". You took the right time to move. But weather today is rainy and the white blanket is melting away. Weather forecaste for the next days: again snow and temperatures below 0°C Coffee and "Krapfen" a good and healthy breakfast IMHO

Herzlich willkommen in München. Ich wünsche Ihnen einen guten Start in der Isar-Metropole und ein glückliches und erfolgreiches Neues Jahr. Viel Spaß beim Jahreswechsel !!!

My graved lax for christmas dinner turned out very well. I've orderd a 4 kg farmed salmon from Norway. The fish was very fresh and of good quality. The fish was scaled, deboned and trimmed to get two fillets of 1.5 kgs each Each fillet sprinkled with a mixture of salt, sugar, crashed white peppercorns, crashed cilantro seeds and smashed juniper berries Two finely chopped bunches of dill are layered onto the fillets Folded together and wrapped into foil, thrown into a vacuum sealable bag After 3 days of cureing the fillets were thrown into milk to become soft again. A little virgin olive oil rubbed into the fillets prolong the shelf life by 5 to 7 days finally sliced and served on a plate with a sweet and sour mustard sauce.

Christmas dinner was a three course meal Fried scallops and prawns on orange flavoured bisque and basil leaves. Marinated angler with caramelized beets and fried potatoes on pumpkin sauce Sweet ricotta dumplings with sliced oranges and caramelized julienned orange peel. Sorry no photos. I've been too busy with cooking and serving for 8 persons, that there was no time to make photographs. Tomorrow's lunch will be Homemade Graved Lax with dilled mustard sauce Braised rack of deer with chocolate-ginger sauce and bohemian dumplings Crepes suzettes