Culinary delights Archive - Pixelfriedhof

Oysters au gratin “Florida Keys“

megaadmin — Sat, 24 Apr 2021 20:17:39 +0000

Oysters gratinated with parmesan – Florida Style.

Open oysters and garnish with zirone juice and a fingernail-sized piece of butter.

Dump a good amount of Parmesan cheese on the oysters. A lot helps a lot.

Top with heaps of Parmesan until you can no longer see the shell and butter.
Place in oven or grill for 10 minutes at 200 degrees convection.

Season oysters with Tabasco.

It goes well with a tart, cool beer or a dry white wine.

Der Beitrag Oysters au gratin “Florida Keys“ erschien zuerst auf Pixelfriedhof.

Mussels in white wine cream stock (Moules Frites)

megaadmin — Sat, 17 Oct 2020 08:33:42 +0000

In autumn I get hungry for mussels. In the ideal case there are french fries to go with it, just like at the French Atlantic coast. Since most of the recipes on the internet always lacked some ingredients or were given in the wrong quantity, here is my own recipe.

Ingredient list for 2 persons / portions

2kg mussels (1kg per person)
2 medium sized onions
3 cloves of garlic
4 medium-sized carrots
1/2 celery
1 stick of leek
Olive oil (highly heatable)
1 1/2 teaspoon salt
1/3 tsp pepper
1 laurel leaf
1/4 tsp colored peppercorns
1 1/2 l white wine (semi-dry, the cheap variant – will completely be boiled)
125 ml cooking cream

In France the mussels are often served with French fries (moules frites). This may sound strange at first, but it tastes very good. The salty French fries go perfectly with the fresh mussels and can be dipped into the broth.

Preparation

Rinse mussels. Chop onions, carrots, celery, leek and garlic and put them into a big pot. Add olive oil to sauté.

Optional: Chop the vegetables in the Thermomix with level 5 for 5 seconds.
Steam vegetables lightly, then add white wine, cream, salt, pepper and bay leaf and bring to the boil.
Add mussels to the pot and simmer for about 9 minutes.
Serve mussels in the pot and enjoy with dry white wine.

Der Beitrag Mussels in white wine cream stock (Moules Frites) erschien zuerst auf Pixelfriedhof.

Fire Table On the Terrace: No Smoke, No Smell, No Dirt

megaadmin — Sun, 19 Jul 2020 08:36:00 +0000

Since one month we have our fire table on the terrace in operation. We are enthusiastic about the advantages. A field report.

We used to burn real wood in a fire bowl. But then we didn’t have a Bangkirai wood terrace and so we were not yet afraid of flying sparks and burning logs falling out. Nevertheless we didn’t want to miss sitting together at the fire and so we started to deal with the topic “fire table”.

Fire tables are usually operated with propane or natural gas. The gas burns without residue and odourless as far as possible – an advantage over the conventional fire basket. After only a short time at our old fire basket, our clothes had absorbed the smell of the fire, smoke was drawn into our eyes, ashes had spread in all directions. So it was not so difficult for us to say goodbye to the “real” fire, but we were still afraid that the charm of our fire basket could be lost with the purchase of a fire table.

Mania Gaskamin, Gasfeuer, Terrassenfeuer, FEUERTISCH Nice & Nasty RE. SCHWARZ, 1070x800x460*

Fire tables are already available from 300€ at the DIY store. However, there are also productions from polished natural stone for more than 12.000€. Especially the natural stone variants look uniquely beautiful, but were too expensive and too big for the terrace. Due to the price alone, they are probably more suitable for the roof-top bars of renowned hotels.

The gas cylinder has to go somewhere

What we didn’t know at first was that with most fire tables the gas bottle is not in the table itself, but a few meters away from the fireplace. This circumstance has to be considered when planning. After all, probably only a few people want to look at an ugly, grey gas bottle. For safety reasons, the supply lines to gas bottles must not exceed certain lengths, so one is somewhat restricted in the positioning of the gas bottle.

The gas bottle of the fire table is hidden in the side table on the left.

There are also tables in which the gas bottle is built in, but these are mostly dining tables with a corresponding height, which were out of question for our outdoor sofa seating area.

In our selection we concentrated on manufacturers who offered suitable covers and housings for the gas cylinder. Table and housing should be made of one piece, so that it would not be too restless on the terrace.

Our Happy Cocooning fire table with teak and concrete-look tabletop

For the above mentioned reasons we decided to buy a fire table from Mania / Happy Cocooning (Amazon Affiliate Link). For the side panelling we chose teak wood in the look “Nice & Nasty”, which probably corresponds best to a kind of “Outdoor Shabby Chic”. For the tabletop we chose a tabletop in grey concrete look, which is cast out of a glass fibre concrete mixture.

Incl. attachable side tables, side table for gas bottle cover, glass surround, pressure reducer and matching covers, this version cost 2085€.

Our happy cocooning fire table in Nice & Nasty design

So the table is quite expensive, but the cheaper alternatives from DIY stores and Co. had big deficits: Either the gas bottle would not have been hidden or the materials used would have looked extremely cheap and plastic for not even a few 600€. Thus, for us, there was no way around teak wood and concrete slab, even if the price already hurts.

In my eagerness I overlooked the fact that the glass surround was already included in the delivery and reordered it in a second order together with the side tables the same day. The next morning I received a call from Mania. A nice lady informed me about the scope of delivery and asked me to cancel the over ordered part and to send both orders together. Great customer service. After all, in 2020 you are not used to people thinking in the interest of the customer.

Cuddling atmosphere at the fire table

The delivery took place within two days of the order. I informed the shipping company about a time window for delivery and this was perfectly adhered to. The table was then delivered on a Euro pallet.

After unpacking, we found that the concrete cover of the side table had broken. After a call to the manufacturer, a replacement was sent to us by DHL within two days, we did not have to send the broken cover back, the support was again customer-oriented and friendly.

For all the enthusiasm, however, there are also three minus points for the table:

The additionally ordered side tables must be drilled and screwed together by yourself. With a product of this price I would have expected this ex works.
The fire table cover cannot be placed over the table when the side tables are hooked in. They must therefore be removed again and again.
The individual boards of the side panel of the table are not painted on the underside and thus provide a point of attack for water and moisture. You can repaint it yourself, but with a table at this price I would have expected more.

Real campfire feeling

We had the concern that the gas fire would not live up to the charm of a real campfire for nothing. The enclosed ceramic logs almost look like real wood and yet you don’t need to worry about the textile covers of the garden furniture.

After 3 weeks with our fire table we were invited to a couple of friends. Later in the evening there was a campfire in the garden. At the latest in this evening we noticed again that we did not miss the stench, nor the flying embers and smoke that burned in our eyes. Only the cracking of the wood and the typical campfire sounds are missing at our guest table – but you can hear the hissing of the propane gas.

Roasting marshmallows at the fire table

The ceramic logs radiate the heat of the fire well in all directions. If you don’t want this, because there are cool drinks on the table, for example, you should place the glass top around the fireplace.

We especially like the possibility to roast marshmallows (Amazon Affiliate Link) in the evening over the flames of our fire table. This has almost become a little weekend ritual for us.

Rocky Mountain Marshmallows Rocky Mountain Mega Marshmallows 340 g, 2er Pack (2 x 340 g)*

UNVERGLEICHBAR LEICHT & VERFÜHRERIRSCH - Rocky Mountain Marshmallows zeichnen sich durch die unvergleichbar luftig-leichte...
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Der Beitrag Fire Table On the Terrace: No Smoke, No Smell, No Dirt erschien zuerst auf Pixelfriedhof.

Must-Have Accessories For The Gas Barbecue

megaadmin — Sat, 18 Jul 2020 08:23:00 +0000

After our terrace was finally finished and our new gas barbecue had found its home, the accessories should not be missing. In this article I report about my favourite accessories for my grill.

Beer-Can-Chicken and grilled vegetables: Best together

Barbecued chicken and vegetables not only go well together as a combination in terms of taste.

With the multi-basket chicken grill from Rosenstein und Söhne (Amazon Affiliate Link), both can be perfectly combined during preparation.

The stainless steel basket is not only ideal for grilling vegetables, a whole chicken can also be placed in the middle of the basket.

Grilled vegetables from the multi-basket chicken grill: chanterelles, zucchini, aubergine, peppers, vegetable onion, tomatoes, leek.

The aromas of peppers, onions and other aromatic vegetables and spices soak into the chicken, while the gravy of the poultry refines the grilled vegetables.

Special offer

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The right tools: tongs, meat fork, grill turner and brush

The grill tong is essential, of course. There is nothing worse than having to work with a too short grill tong, because of which you constantly burn your fingers. The same applies to the meat tongs and the grill turner.

Noble barbecue cutlery made of acacia wood and stainless steel by Burnhard.

From “Burnhard” there is a 4-piece set of stainless steel and acacia wood (Amazon Affiliate Link). Both materials make the “tools” extremely heat-resistant and durable. Moreover, the parts simply look extremely good. I myself got this set from my wife as a birthday present and was very happy about it. So far it has also coped with the dishwasher without any problems.

The integrated eyelets for hanging up the individual parts are particularly practical. These are ideal for hanging in the door of the grill.

Special offer

BURNHARD Grillbesteck-Set 4-TLG. 42 cm, Akazienholz Edelstahl, Grillzubehör mit Grillzange, Grillwender, Fleischgabel und...*

PERFEKT AUSGERÜSTET — Mit dem robusten Grillzubehör von BURNHARD hast du beim BBQ alles im Griff. Enthalten sind eine Grillzange,...
HÖCHSTE QUALITÄT — Die BBQ-Accessoires sind aus Edelstahl und hochwertigem Akazienholz gefertigt und besonders hitzebeständig.

A burger press is essential

If you have ever made burgers yourself, you know that there is no way around a real burger press (Amazon Affiliate Link). If you only squeeze the patties together with your hand, there is a good chance that the minced meat will later crumble apart in the pan or on the grill. This not only looks strange, but also makes a mess on the gas grill when pieces of meat fall into the grills.

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Der Hamburger Patty Maker ist vollständig antihaftbeschichtet, sodass sich die Rohlinge wie von selbst lösen. Der handliche...

Fish tongs: To keep the fish from crumbling

Grilled fish is super delicious, no question. But if you want to grill whole fish, you will find that it is not so easy. If the fish burns onto the grills, it is hardly possible to remove it in one piece. Torn fish does not only look unappetizing, it is also more difficult to fillet.

To prevent this from happening, I use fish tongs (Amazon Affiliate Link). After the fish tongs have been oiled with a brush, the whole fish, for example a marinated gilthead, is clamped in it and placed on the grill. A real treat.

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Pizza from the gas grill: No problem with the right hood

Pizza from your own grill tastes great too. But in order that enough heat can also collect right at the top of the pizza, we have to use a pizza hood. Under it, the heat also accumulates when we open the grill in between. Without this hood the baking process would simply take too long, the base would be burnt while the topping is not yet ready.

The pizza topper from BBQ-Toro in action. This is how pizza from the grill works.

I myself use the pizza hood from BBQ-Toro (Amazon Affiliate Link) for this. A thermometer provides information about the pizza baking temperature at any time. At just under 200 degrees, a whole sheet of pizza takes about 10 minutes to bake.

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Don’t burn your fingers!

So that we don’t burn our fingers when we take bowls and plates from the grill, I use the rubberized oven gloves from Deik (Amazon Affiliate Link).

The gloves are heat resistant up to 240℃ and can be used on the grill as well as on the pan in the kitchen. It takes a full 39 seconds for the heat to reach the skin. You can work with them. Silicone knobs ensure that we don’t drop anything.

Keine Produkte gefunden.

Sauces and spices

Whether for vegetables, fish or meat, the herb mixes of Ankerkraut (Amazon Affiliate Link) are a great gift for any barbecue fanatic. With them you can refine various dishes or rub meat and fish as “dry rub” before grilling.

Spices from Ankerkraut are suitable for marinades, salads or dips.

Special offer

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I am also particularly fond of the delicous sauces from “Gepp’s” (Amazon Affiliate Link).
Especially the “Whisky & Pepper” and “Sesame” variants take you into a whole new world of taste.

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All the links in this text are Amazon Affiliate Links, and by clicking on an affiliate link I will earn a percentage of your subsequent Amazon purchases. However, this circumstance does not influence the background of my product recommendation. This product recommendation is independent, honest and sincere.

Bei allen genannten Links handelt es sich um Amazon-Affiliate-Links. Durch einen Klick auf einen Affiliate-Link werde ich prozentual an Euren darauf folgenden Amazon-Einkäufen beteiligt. Dieser Umstand beeinflusst aber nicht die Hintergründe meiner Produktempfehlung. Diese Produktempfehlung erfolgt unabhängig, ehrlich und aufrichtig.

Der Beitrag Must-Have Accessories For The Gas Barbecue erschien zuerst auf Pixelfriedhof.

Recipe for Greek octopus grilled or fried

megaadmin — Sun, 05 Jan 2020 09:58:14 +0000

In this recipe we cook a whole octopus (pulpo) in a broth of parsley, thyme, oregano and ouzo. We can then grill or fry it.

I am a great friend of Greek-Mediterranean seafood cuisine. Therefore, after consulting a Greek friend of mine, I started working on this recipe and perfected it in several preparations.
The result is an octopus, as it appears on the plate in Greece, either fried or grilled.

Ingredient list for 4 persons as starter or 2 persons as main course

1 octopus – only the leg wreath (approx. 1kg) or complete with head (approx. 1.3kg)

40 ml highly heatable olive oil

4 cloves of garlic

20 cl ouzo

4 large parsley stems

2 large branches of oregano

2 large twigs thyme

lemon to drizzle

Preparation

Heat the highly heatable olive oil in a large pot. Make sure that it is really olive oil for high temperatures, otherwise the wrong oil would become bitter.

In the meantime, chop the parsley and garlic finely and quarter the thyme and oregano twigs. Wash the octopus completely and dab dry.

As soon as the olive oil is simmering, carefully place the whole octopus in the oil, e.g. with grill tongs, and add oregano, thyme, parsley and ouzo to the pot.

Close the pot with a lid and simmer for 45 minutes. From time to time, move the pot vigorously so that the broth is distributed on the octopus.

When the octopus is cooked, remove it from the pot. If you have used a whole octopus including the head, now cut a circle from below around the beak (mouth) of the octopus to detach the leg from the rest of the body.

Then we separate the individual legs from each other.

The individual legs can now be fried briefly from all sides in a pan or grilled on the grill.

Suitable side dishes

As side dishes I recommend a homemade parmesan basil pesto or thyme potatoes from the oven.

Also the Greek classics as Tzaziki or Chtipiti fit to the octopus, but can also slightly whitewash the taste.

These drinks should not be missing

As an aperitif, I recommend a good ouzo on whole ice cubes. In my opinion the best ouzo on the German market is Ouzo Ploumari.
The ouzo should be poured in a glass on a large amount of ice and should only be drunk when the ouzo is milky white.

The main course is best served with a resinous, Greek white wine, a Malamatina Retsina.

Der Beitrag Recipe for Greek octopus grilled or fried erschien zuerst auf Pixelfriedhof.

Basil-Rucola-Pinien-Pesto from the Thermomix

megaadmin — Thu, 28 Nov 2019 15:15:16 +0000

This green pesto is quickly made and has a long shelf life when filled in jars. It goes perfectly with pasta, bread or grilled food.

Ingredient list for 8 portions

1 bunch of basil
100 g rocket salad
170 Parmesan cheese
2 cloves of garlic
110 g pine nuts
220 g olive oil
1 tsp salt

The pesto consists to a large extent of the olive oil. The oil is therefore an important part of this recipe; with it the taste of this pesto stands and falls. If we do not use self-imported olive oil from Greece or Croatia, we use the virgin olive oil from Terra Creta (Amazon Affiliate Link). The oil tastes great even on bread alone. It is our clear price/performance winner and therefore worth a recommendation.

Preparation

Fill basil, rocket, garlic and pine nuts into the mixing bowl. Puree for 2 seconds on level 7.
Push down the contents of the mixing bowl with a spatula.
Add olive oil and salt. Stir for 25 seconds on level 4.

Der Beitrag Basil-Rucola-Pinien-Pesto from the Thermomix erschien zuerst auf Pixelfriedhof.

Eggnog as in “National Lampoon’s Christmas Vacation” – Drinking like the Griswolds

megaadmin — Thu, 28 Nov 2019 15:11:15 +0000

It’s a fixed ritual during the Christmas season: the whole family comes together and watches the Christmas comedy “Schöne Bescherung” together. Like the Griswold family, we drink American eggnog with it.

Eggnog in Moose Glas

Ingredient list for 8 portions

3 eggs
150 g icing sugar
1 pck. vanilla sugar
1 pck. bourbon vanilla sugar
¼ Litres of cream
¼ Litres of milk
¼ Litres of whisky
2 tablespoons of rum

We personally love our eggnog with whisky, if you don’t like whisky, you can replace it with cognac. Especially “Maker’s Mark Kentucky Straight Bourbon” *. This Bourbon Whisky smells already pure like fresh cookie dough and fits perfectly into a Christmas punch recipe.

Preparation

Separate yolk from egg white
Beat the egg yolks and sugar to a frothy, light creamy mixture.
Beat the egg whites until firm and fold into the egg cream with a whisk.
Whip cream until stiff
stir in cream
Add the alcohol and milk while stirring continuously
Cool for at least 4 hours in the refrigerator or in the December cold

Moose shovel glasses like in the movie

If you love the film as much as we do, you can remember the scene in which Clark Griswold punches his punch glass into the eggnog and takes a particularly big sip. You’ve certainly noticed these cute, kitschy glasses with handles that look like elk shovels.

Eggnog in Moose Glas

Good news for die-hard fans, because exactly these cups can also be bought:

Keine Produkte gefunden.

Der Beitrag Eggnog as in “National Lampoon’s Christmas Vacation” – Drinking like the Griswolds erschien zuerst auf Pixelfriedhof.

I own a thermomix now. Is that for men?

megaadmin — Wed, 27 Nov 2019 15:42:48 +0000

I have to admit it: I have been the proud owner of a Thermomix for 3 weeks and I love this household appliance. Actually nobody should hear this, because for years I have vehemently resisted this appliance. But pureeing is more important than studying and so I dared a self-experiment. Meanwhile I am enthusiastic.

„I’m a man, I cook my own food. I don’t need a device to give me instructions. You’re completely losing touch with cooking and food.“

I, UNTIL 3 WEEKS AGO

A gain for my laziness

Anyone who has ever made a large amount of bolognese sauce himself knows that cutting vegetables and co. and stirring them forever will eat up most of the time. So I stand there at the stove and do nothing else for 30 minutes but make sure that nothing boils over and stir the red mass over and over again with the big cooking spoon.

Thanks to Thermomix I can chop ingredients to the right sizes in seconds and automate the stirring. Set the time, set the temperature, set the stirring level – in the meantime I can indulge in other “man things”: fathering children, planting trees, building houses, drinking beer.

Most women love the Thermomix. As a man, I was skeptical not to say “totally opposed”. But pureeing over studying.

ME, ALWAYS ON A SCIENTIFIC MISSION.

Mastering the digital transformation

With the Thermomix TM6, Vorwerk has achieved what many other companies and their products can only dream of: An actually analogue product has been sensibly brought into the digital world.

The Thermomix is mainly operated via a touch display. Even here you can see that solid and fast software is behind it. The device reacts quickly and reliably to inputs, the controls are arranged intuitively. So intuitive that, in my opinion, no one in this world ever has to read a manual to operate the part. Except my father, he would press everywhere on it until the part explodes sometime.

The Thermomix cannot simply be operated via the display. In the “Guided Cooking” mode the device shows us step by step which ingredients have to be added next, how long they have to be processed at which temperature and which stirring or mixing stage and supports us with an integrated scale. Filling in exact quantities has never been so easy and fast. Anyway, my old green kitchen scale from the 60s is now retired and I no longer make measuring cups dirty. The scale is also available when the appliance is busy with other activities.

From a professional point of view, I always look at digital user interfaces with a very critical eye when it comes to ergonomics and intuitiveness. I have absolutely nothing to complain about here, my IT nerd heart is thrilled.

„Does the appliance really take the cooking away from me? No. My recipes are now only shown on a display directly on the pot.“

I, AFTER THREE WEEKS OF THERMOMIX

And it’s exactly these smart functions that I have been demonizing for so long. Why is that? Maybe because my ego didn’t want to give up control of the cooking. But on closer inspection, I never put down the wooden spoon: I used to cook from recipes on paper, in books or on the smartphone screen. Now the Thermomix shows me these instructions. I haven’t lost the closeness to food or even cooking, but it saves me a lot of time.

A lot of money is gone

Let’s get straight to a disadvantage: Yes, the Thermomix is expensive. I am 1300€ poorer. In the past I would have said “1300€ for a mixer? Get away from me with that thing and please never talk to me again”.

But in the past I only had mixers for a maximum of 150€ in the kitchen. And since I made icing sugar myself for the first time with the Thermomix and made flour from whole grains, I know that 150€ mixers are junk. At the latest with the flour they would all have let me down.

Nevertheless I had to talk myself into the big issue. I did that successfully by making myself aware that I had always wanted to buy a decent sous-vide cooker. I would have paid at least 400€ for it.

Note: Yes, I know there are also sous-vide sticks that you can hang in a pot like an immersion heater and yes, I know they are cheaper. But they take longer to heat up and have an exorbitantly high power consumption, because energy is constantly lost through the lid of the pot.

To cut a long story short: The Thermomix can also be used for sous-vide cooking, so you save 400€. Under this argumentation the purchase hurt me a little less.

Used kitchen grater to sell cheaply. Top condition, slight traces of blood. 5€.

Craigslist

Speaking of “hurt.” I hate my old kitchen grater. How many times have I sliced my knuckles off while grating carrots, potatoes or parmesan cheese from scatterbrains? That too is over now. Big advantage, justifies the rest of the expense for me. I’ve always been good at talking myself into expensive things – I have rarely regretted it.

Against food waste

I save time not only when cooking, but also when shopping. Using the “Cookidoo” app I plan the menu for the whole week – and only shop once. The app adds up the quantities of the individual ingredients for me, making it easier to plan my shopping.

By automatically adding up the required quantities of ingredients, I can buy larger packaging units and thus save money in most cases. 500gr pine nuts are cheaper than 4x 125gr pine nuts.

Positive side effect: Since I use the Thermomix, I hardly throw any food away. On the one hand because the “Cookidoo” app supports me with its weekly shopping function to buy only the right quantities, on the other hand because food leftovers can be used for smoothies
Note: I mean for example salad or fruit, not necessarily fish leftovers.

I can transfer the recipes selected in the app for the whole week to the Thermomix with just one click. This way I have them prominently on the display for selection and don’t have to search for the right recipe on the integrated display for a long time before cooking. Another example of the perfect digital functions of the appliance.

Sitting at the bar with a Thermomix…

For what I write now, any bartender would probably beat me up.
But if I have to prepare Whisky Sour with fresh egg in a shaker for 8 guests, I am in the kitchen for about three quarters of an hour. When I finally serve the drinks, the first ones already go home.

So yes, damn it. I’m so lazy that I prepare cocktails with the Thermomix in absolute emergency situations. Shame on my head.

If someone tells me once again that I can make ouzo with the Thermomix, I’ll freak out. Seriously. It’s gonna be in the papers.

Less reprehensible is the use of Thermomix in the bar environment for the production of cocktail ingredients such as fruit puree. Ice cubes of fruit sorbet, chocolate chips or coatings for the edge of the glass. Spirits can also be mixed with flavours and even liqueurs can be produced.

In the depths of the Internet and in many a recipe book, however, adventurous recipe ideas also appear time and again: For example, for ouzo. And somehow everyone who has ever heard the word Thermomix knows this. Because every second person feels that it appeals to me.

Are you stupid? These recipes read something like this: Put grain into a blender jug, add things so that the result tastes like ouzo.

Ouzo is made from pure alcohol, which was previously distilled from marc (grape residue). The whole recipe is then seasoned with at least fennel and aniseed and if it is high quality ouzo, it is most likely distilled again. This is elaborate, but worth every minute.

If you think that these corn mixtures taste like ouzo, you have probably – forgive me the arrogance – never really drunk good ouzo or watched it in peace: No Louche-effect, no opalescence – in English: nothing gets milky if you add water and ice.

And such botched recipes exist like sand on the beach and nobody seems to question them. Write “grain with aniseed taste” but don’t think I’m stupid. It’s like “vegan sausage” – what is that?

Even I, a guy who lets a mixer shake his cocktails, am too conservative for that.

Where did the roast aromas go?

My Thermomix TM6 can fry, at least that’s what the marketing material says. That’s true, too, but if you have a reasonably intact spatial sense, you wonder how to fry a big steak in one piece in the mixing bowl. Clear answer: Not at all.

The frying function is more suitable for small pieces of meat like gyros or shredded meat. There it does what it is supposed to – even amazingly well.

If you want to process larger pieces of meat, you can steam-cook them in the Varoma attachment. This works really well and there are some tasty recipes for covering meat directly in it with a homemade herb or cheese crust, not to say “baked over”. There is nothing wrong with that, the result has always tasted good so far.

But now there are also some recipes that contain for example large pork medallions or beef fillet as a component, which are served relatively puristically: Namely as a piece of meat without crust, marinade or coating, but lightly peppered and salted. The recipes then demand steam cooking of these pieces of meat in the Varoma, and the result is a cooked piece of meat with salt and pepper – without roasting aromas, without the taste of roasting, without edges and corners, without a pink core, without a reason for existence (at least not for me).

So this criticism is not directed against the Thermomix as a device, but rather against the recipe authors who want to do all the work with the Thermomix for better or worse. Are you forced to do this?

Dear people who write these recipes for her: Please don’t be naked and write with this kind of recipes that you can make the vegetable side dishes, sauces and everything else with the Thermomix, but seriously, would you seriously prefer this heated piece of meat to a classic fried steak? Not me. I want roast flavors.

I defy recipes like this to be ice-cold. While I’m grilling or frying, I love to have my new boyfriend do unloved stirring, kneading, cooking or cutting work for me, but steaks and larger pieces of meat are prepared in my pan, the Tefal Optigrill * or preferably over my Weber charcoal grill *.

I defy recipe instructions just as I used to, when I think I know better. So it seems that I still act like a responsible person in the kitchen. A kitchen rebel, despite Thermomix, who now has more time for other things.

All the links in this text are Amazon Affiliate Links (marked with *), and by clicking on an affiliate link I will earn a percentage of your subsequent Amazon purchases. However, this circumstance does not influence the background of my product recommendation. This product recommendation is independent, honest and sincere.

Bei allen genannten Links handelt es sich um Amazon-Affiliate-Links (markiert mit *). Durch einen Klick auf einen Affiliate-Link werde ich prozentual an Euren darauf folgenden Amazon-Einkäufen beteiligt. Dieser Umstand beeinflusst aber nicht die Hintergründe meiner Produktempfehlung. Diese Produktempfehlung erfolgt unabhängig, ehrlich und aufrichtig.

Der Beitrag I own a thermomix now. Is that for men? erschien zuerst auf Pixelfriedhof.

Recipe for noodles in cream, pear and gorgonzola sauce with pumpkin seeds

megaadmin — Mon, 14 Jan 2019 10:33:03 +0000

Here’s a simple recipe for delicious noodles in cream pear gorgonzola sauce with pumpkin seeds.

The following ingredients and quantities refer to 2 large portions or 4 small portions. Probably a “normal person” would make 4 portions out of them.

1 pack of spaghetti
3 pears
3 medium onions
1 clove garlic
1 handful natural, peeled pumpkin seeds
250 gr. gorgonzola
250 gr. grated Parmesan cheese, matured for 1 year
150 gr. butter
350 ml cooking cream
1 cup of sweet white wine, preferably Riesling

For the sauce, heat the butter in a saucepan and brown the pumpkin seeds.
Finely dice the pears, onions and garlic and add to the pot. Close the pan with the lid and fry for 5-10 minutes over high heat until soft. Stir from time to time so that nothing burns.

When the pears are soft, add the white wine and simmer for 3 minutes. Then press the pears lightly with a rammer to spread the fruit juice and sweetness. Immediately after crushing, add the cream.

Cook the pasta parallel in salted water in a suitable separate pot.

Now add the Parmesan in small amounts and stir well to prevent the Parmesan from clumping. Make sure that the mixture does not get too cold, but do not boil it either.

When a nice sauce has formed, add the gorgonzola piece by piece and also make sure that no lumps form.

Separate the pasta from the water in a sieve, pour into deep plates and garnish with the sauce.

Enjoy your meal.

Der Beitrag Recipe for noodles in cream, pear and gorgonzola sauce with pumpkin seeds erschien zuerst auf Pixelfriedhof.

Recipe for cider soy marinade with bourbon whisky for steaks

megaadmin — Mon, 14 Jan 2019 09:32:03 +0000

A few years ago I saw a cook on some cooking show marinating strips of beef fillet in a sauce of cider and soy sauce to cook them for several hours in a sous vide. I found the combination of ingredients interesting, but I wanted to make a marinade for the barbecue. Here is the recipe.

Delicious Cider Soy Marinade with Bourbon Whisky

The following ingredients and quantities refer to 1 kg of steak meat.

1 kg beef steak
1/2 coffee pot (about 110ml) Cider
4 tablespoon soy sauce
4 heaped teaspoon brown sugar
4 cl Makers Mark Bourbon Whisky
1 teaspoon chilli flakes

Cut the steak meat, if not yet done, into 3cm thick steaks.

Mix the marinade in a flat bowl. First pour the cider into the bowl, then the soy sauce and immediately afterwards the brown sugar.
Mix all three ingredients carefully for about 5 minutes. The sugar will probably not dissolve completely, that is not a problem.

Finally add the Makers Mark Bourbon Whisky. I particularly recommend this whisky because it rounds off the recipe perfectly with what I call its “cookie dough aroma”. Finally, season to taste with the chilli flakes. Don’t worry, even with a larger amount of chilli, the marinade won’t get too hot because of the remaining ingredients, so don’t use the chilli flakes too sparingly.

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Now stir the marinade again properly, then put the steaks in the bowl and make sure that both the top and bottom of the steaks are wetted.

Let the steaks steep in the marinade for a total of 3 hours. After 1.5 hours we turn the steaks in the bowl to make sure that both sides come into propper contact with the marinade. Also after turning the steaks, wet the tops again with the marinade. Store the steaks at a cool cellar temperature or in the refrigerator during the marinade time.

After a total of 3 hours of marinade time, fry or grill the steaks on each side for approx. 2.5 minutes, then let them rest for 3 minutes at 150 degrees off the heat and serve.

I personally use a Weber kettle grill for cooking on the flame and the resting place for the meat in the middle of the grill.

Der Beitrag Recipe for cider soy marinade with bourbon whisky for steaks erschien zuerst auf Pixelfriedhof.