Sharpest Knife For Cheifs

children and Stampin Up ... a great combination

Hello!

Sebastian loves the punches from SU, especially the butterfly punch. should

If I learned anything in recent months, it is the imagination of children can never underestimate. So free and impartial can only children to approach projects. They do not spend hours thinking of how to do it, or it looks ideal: No, they take directly the colors they like the space memorabilia that are beautiful and then it's already happening .. without much fuss. Since I am already with the VIP project to progress (höhööö. .. but I'm Indian "opp Rötsch" as one says here), I show you his kl. Map .... And he would be glad about your comments very very guaranteed!

Also I must confess that I love it when he with me at my craft table sits and tinkers with me and tells about his day or ideas. He's just such a wonderful person, which I am very proud.

______________________

report from Saturday:

It was SO great! The dancing went well supi (ok, except for some tiny little slip ... but we were some kind of clowns), and best of all, I think, reached the sketch "Grebbe, Eschweiler and Hülhovens Next Top Model". Our men were dressed as women (but not just any, but really great!) And when they had their live Walk, burned down the house! My appearance as "stupid Neidi" received many compliments, "Where you can get such a voice?" (I had to sound pretty quitschig, as in these skits on one live). A few times I ran in something red because it was embarrassing for me but slowly.

And the colorful decoration saw in the spotlight, according to the visitors, fantastic. Thus, the whole Plakkerei in recent weeks and months has been worthwhile.

Well, now the daily also returning to ... and my next highlight is the Creativa (I'm going out on 18.03.) and the large workshop with me at 19.03. where only to have some high places are ... so full we are.

let it you well and then go up tomorrow and have many thanks for that I thank you a great first soooo Sale-a-bration was allowed to do with.

your LG Tanja

PS: look at tomorrow's homepage Stampin 'Up ...! It is a great idea!

10_day Gift Subscription To Lpsocom

whites-cam on caramel cream

sugar is a quick-change artist, so you can make foods sweet, caramel, meringue or frosting.
Even as a child we have caramelized sugar and eaten the cooled caramel brown gold pieces as a candy. Actually, we do not smell that, because the sugar is darn hot and it was burnt. At about 135 ° C, the sugar begins to melt. The resulting almost colorless break is weak in pastry often used for the production of brittle, or as decoration. From 145 ° C it gets serious, the caramel is golden brown and just over 160 ° C is referred to as strong break.

is the quick way, too. I was away for only a moment, and even smelled strongly of caramel, the whole apartment. The sugar was burned black. The pot was Soak and then painstakingly scraped and the procedure repeated. The second attempt I had no eye from the pot.

that's not the sugar mass hardens, I remove from boiling water and throws everything into a syrup, which one depending on the use of boiling down again until it becomes thick.

I am happy to caramelise a wide pot or a pan. Also, I prefer to work on medium heat, even if it takes longer. First you have to melt the sugar, without stirring. Will you pour, should be Ablöschflüssigkeit always boiling hot, otherwise it is a difficult dissolvable sugar lumps.

Eischneenocken with caramel cream
150 g sugar 375 ml milk


1 vanilla bean 3 egg whites 2 teaspoons lemon juice


4 egg yolks 100g cream

50 g sugar in a saucepan caramelize until golden brown. Pour 100 ml boiling water. Boil until liquid is syrupy.

scratch marks from the vanilla bean and milk. Milk, vanilla and vanilla bean to a boil. Remove vanilla bean. Stir syrup into the milk.

Whisk egg yolk and cream. Stir into the hot caramel cream. On the stove and heat set. It hit hard with a whisk until a thickish cream. Do not boil, otherwise it coagulates.

beat egg whites very stiff. Then, 50 g sugar them lightly and add the lemon juice.

Bring a large pot for cooking wasss. Reduce heat. parting with a spoonful of the beaten egg whites and place cams in the water. Simmer about 3 minutes covered. Then turn over and cook for 1 Min.ziehen.

whites-cam with a slotted spoon lift out carefully and let drain. Add to the caramel cream.

the remaining sugar in a saucepan caramelize until golden brown. Pick up with a fork and pull a sample of the snow cams. Serve immediately.

note: The recipe I have noted some time at a cooking show SWR. Faith I at least ;-)

Milena Velba Bra Change

very traditionally: meatballs

meatballs meatballs are fine in a fine sauce, which is refined with cream and capers get through their whistle. Perhaps the best known classics of German cuisine. Advertising Fritzen would rub their hands when one of their products to the recognition of the meatballs Konigsberg could reach . We all are a household name, because according to a poll by the Forsa Institute, 93% of all Germans know this East Prussian regional court. Even Astrid Lindgren's Karlsson on the Roof, in his own words "a beautiful and intelligent and just fundamental right stout man in his prime ..." is wild about Fleischklöpse.

Maybe that comes from the 18th Century-known word from the Low German word Klops kloppen (tap) because of the pounded meat her. Or it goes back to the Swedish word kalops , which means grilled meat plate.

Anyway, the cook a Konigsberg merchant's house is said to have invented the recipe for about 200 years ago.

the meatballs are traditionally made from veal actually hack. I take beef. Seasoned the meat with bread crumbs or bread soaked from the previous day, egg, grated lemon peel, finely chopped anchovy and shallots, freshly ground pepper and allspice and a hint of nutmeg.

To prepare meatballs, you must be a master chef. A few things you should note, however, nevertheless. The bound with flour sauce should simmer at least 15 minutes to allow the flour taste disappears.
The meatballs in broth may just boil and not boil. They should also be strongly flavored, because they lose a little spice in the broth.

to taste the cream sauce used a portion of the broth in which meatballs were cooked. A fresh note is replaced by the sauce a few drops of lemon juice and a little grated lemon peel. Lime instead of lemon is not bad.

meatballs
1 kg Rinderhackack
1 egg
1 old bread
2-3 anchovy fillets in oil
1 teaspoon mustard
1 liter beef stock or vegetable stock
1 bay leaf
1 shallot
For the sauce:
3 tablespoons butter
2 tablespoons flour
¼ l dry white wine
200 ml cream
1 egg yolk
2-3 tbsp crème fraîche
capers (amount to taste)
1 / 2 teaspoon grated lemon peel
lemon juice
salt,
white pepper

rolls Soak in warm water. Sardellenfielts chop finely. Peel shallots and chop finely.
minced with Ah, the well-expressed buns, mustard, chopped shallots and anchovies and mix well. Well with salt, pepper and a touch of grated nutmeg to taste.

boil broth with bay leaves.
meatballs and place them in the boiling broth. Half covered about 15-20 minutes over medium low heat to simmer. For the sauce, melt

the butter in a saucepan. Under constant stirring, add the flour. Add white wine and some meatball broth and simmer 15-20 minutes over low heat. Add well-drained capers. Whisk crème fraîche
cream and egg yolks. Stir in the sauce. With salt, white pepper, lemon juice, Season to taste and grated lemon peel. take

meatballs with a slotted spoon from the broth, drain and add to the sauce. Only 5 minutes can be drawn.

traditionally served as a side dish with meatballs boiled potatoes and beets occasionally. I like the meatballs cooked with best grain rice.

Where To Buy Toter Trash Containers

The promised set

Huhu!

Puuuuhhh ... finally the stage is ready, the dress rehearsals completed all (Gott-o-Gott. .. nothing really worked) and I can finally see the promised pictures. Then eat from the shower, and restore from just making up the girls. To 19.11 clock goes's lost ... Man-o-man ... I had nightmares that night and I'm sooooooooo nervous. Unbelievable!

Keep your fingers crossed it all goes well (it is so, it is said, failed when the dress rehearsal!)



So now I say goodbye for now from you. I probably sit again tomorrow with a post ... Who knows if I'm ever able to sit at the PC ..

LG Tanja

Best Way To Get Chocolate Syrup Out Of Carpet

oxtail stew - Always again irresistibly good

Although I'm not a big meat is Erin, oxtail stew for me a delicious meat dish and always irresistibly good.

The butcher hacked the oxtail into pieces. But what is the writer of this Sentence must have thought with which he begins his oxtail stew recipe, "Is there anything better to cut than tails in pieces?" He brought me a smile anyway. However, the ox tail is cut at the joints. "
The fleshy parts of the upper part of the ox tail you take for the stew. The lower part, with little meat and lots of bones, are suitable rather for soups and cooking wonderful fund.
As a wine this time I took a black Riesling from Bottwartal, as a side dish simple green noodles.

on the dusting with flour when frying but no thanks. The sauce is the slow braising and the high gelatin content beautifully on its own until it thickens. One can argue sure whether tomato is mandatory in an ox-tail stew. I do not mean. But this time I have tried, whether the English smoked paprika paprika de la Vera like oxtail stew. It tasted excellent.
the sauce, I also did not happen, but so served, as it was in the baking dish.

oxtail stew can cause bone or thrown. Since we all like to nibble off bone, but no thanks to the triggering of the meat and served along with the oxtail bones. Even Rudy got another dog from a bone.

the suggestion by Carlo Bernasconi (cookbook author and owner of the restaurant (cooking) Bookstore Cucina e Libri Heimelig because Bernasconi in Zurich), using a recipe from Vincent Klink ravioli filled with oxtail stew to make, I'll check it soon. That does in fact also very good.

oxtail stew
2 kg oxtail
3 red onions
4 tablespoons strong English extra virgin olive oil
2 carrots
2 small parsnips
1 small leeks
6-8 garlic cloves
2 bay leaves
2 cloves
4 sprigs thyme
salt
½ tsp black peppercorns 3-4 whole allspice

100g smoked streaky bacon
½ l beef stock or beef stock
1 l red wine to taste 1 teaspoon paprika
de la Vera Dulce

1 onion and 2 cloves of garlic peel. Halve onions and cut into slices. Garlic cloves into slices and carrot 1 parsnip schneiden.1 scrape and cut into slices. Crushed peppercorns and allspice in a mortar.

oxtail pieces Place in a bowl. Onion, garlic, carrot, parsnip, thyme, cloves, bay leaf, pepper, allspice and salt cause. Pour the red wine. Cover and marinate for 2 days in refrigerator. The meat from time to turn around.

oxtail pieces from the marinade and well with paper towels dry.

bacon cut into small cubes. The rest of the vegetables, onion and leek clean and finely chop. Garlic cloves, unpeeled with a dry beat of a heavy knife lightly crush. Preheat oven to 180 ° C.

Heat olive oil in a roasting pan. The oxtail pieces in hot olive oil on all sides until golden brown. Removal. In same oil fry

onions and bacon for 3-4 minutes. Cloves of garlic, add carrots and leek slices and cook another 3-4 minutes. Add the meat again. Deglaze with the marinade and let boil. Then the baking dish in the preheated oven and about 180 ° C two and a half hours stew. If the liquid is boiling down too much, cover with broth.

When the meat will easily release from the bone, remove meat from bones and remove them warm.

Pour the sauce through a sieve and pour into a saucepan and cook over high heat a little. The ox tail can not swim. Pour the sauce over the meat and serve. Interestingly, this tastes

oxtail stew, even if you use red wine instead of sherry or a dry Oloroso. That would be an Andalusian oxtail ragout Art

Nike Black Jacket 56323

FREE Bird template ... or: my bird as a free template for you! VIP

Hello!

Free Templates Free templates or with materials from Stampin Up I want to make you happy more often available. You are welcome to use this not to commercial manner .

Since my Photoshop is not just so as I will, must I purely use this free template without my water temple here, which I sought something again! But for you I make an exception today views:

you need to do is click on the image and it becomes much larger, printed on cardboard and then only as a transfer to draw. This is a specially designed, I motif and is therefore subject to my copyright.

Here you get the picture of my finished birds, but also that you can adapt well in trailers such as a window chain /. I would like to look at me, then your works ...

I hope that I may thus kl. can still enjoy it ... if so, leave me a comment or send me even a picture of your copy.
_______________________________________

I wanted to present you with pride but the Bühnendeko, but my husband made with his good APPLIANCE the pictures, well, and this ..... with him in the operation: class! I'll get it tomorrow but after versprochenerweise! Since I'm curious to your opinion ....

LG and a beautiful Friday you wish your

Tanja

What Do Anyone Know About Hollywood Hair

India's best known poultry: Tandoori chicken cross

Bright orange-yellow and sometimes hot and spicy Tandoori chicken is the from the Punjab region of India. The chicken is a spicy paste of yogurt and various Gwürzen such as paprika, chilli, garam masala, turmeric, cardamom pods sautéed, etc. rubbed before cooking.

Tandoori Chicken is one of the most popular dishes in Indian cuisine.
The chicken is named after the Indian clay oven tandoor. He was let into the earth below and filled with charcoal. Originally it was intended for baking bread, and could be up to 300 ° C hot. Then we took advantage of the residual heat to be including a chicken to chicken garen.Das previously smeared with yogurt, with the tandoori paste and seasonings. India's first Prime Minister Pandit Nehru loved Tandoori chicken so much that it was a regular part of the official banquets.
.
Tandoori Masala Tandoori Masala is an Indian or spice mix of sharp and fragrant spices for rich dishes, prepared in Tandur. Components of the tandoori masala are especially chili peppers, cumin and coriander seeds.
For the marinade is mixed, the prepared spices with yogurt, with garlic, onions, ginger, salt and lemon juice. Because of the color is sometimes added saffron. The reddish color of the marinade is from cayenne pepper or chili powder and turmeric or saffron be used, which gives the marinade a yellowish color. Some finished tandoori paste mentioned today, unfortunately, already red food coloring.

You can buy a ready-made tandoori spice paste formulations (eg Schweyzer spice stand at the Stuttgart market) or its tandoori spice blend yourself.

The self-prepared mixture should be prepared fresh whenever possible and do not in reserve. It is then much more aromatic. They are prepared for example from turmeric, sweet peppers, paprika, dried chilli, saffron, garam masala, cardamom pods, nutmeg ago. The spices are toasted briefly in a pan. If it smells really good remove from heat. The spices in a mortar and pounded fine. The mixture produced is always fresh.

Tandoori Chicken
4-5 chicken thighs or chicken breast
500 g natural yoghurt
1 piece ginger root
1 tablespoon sweet paprika
1-2 garlic cloves
juice of 1 lemon
shell rubbed 1 / 2 lemon
3 -4 tablespoons tandoori paste

the yogurt is mixed with grated ginger, lemon juice, paprika and grated lemon peel, finely chopped garlic and tandoori paste and mix well. It is advisable to stir a little potato flour mixed with one. Then do not curdle the yogurt during cooking.

The skin of the chicken parts to remove. The meat with a sharp knife in several places. About
marinade in a shallow baking dish pour. Then the chicken pieces in a large shallow dish. Cover with two-thirds of spice and yogurt mixture. Cover with foil and marinate in refrigerator 24 Stundren.

Preheat oven to 200 ° C. Form with the chicken parts in the oven. Approximately 45-50 minutes fry until the meat is cooked. This bstreichen again and again with the marinade.

's been with me to the Tandoori chicken crunchy steamed Spelt grains and the rest of the marinade as a sauce.

How To Use Figaro Olive Oil

Thursday - FREE How

Hello,

finally we go with fellow Stampin Up in the VIP Thursday.

The VIP Thursday is so thought for you:

You get here the links to FREE instructions and therefore do not have to pay dearly. Our motto is not called: Share what you love! As mentioned more often by me: Nearly all the manuals are free on the network (about 99%). You need to activate a PayPal button so that you come to instructions ... No, we'll show you WHERE this place wholly urönchen without a € .... If you find the good, leave us a comment, which encourages us to carry on and we all confirmed the fact that we do it right!

Today there for you the

Open SWING TOP CARD .. the special feature is the folding front ...
And here you can make the free pattern per View Video Tutorial:

Dawn ..... it's always really great video with instructions ... Here you should still look back often!

This is my version:

following ladies to make too, and if you like you want to look at other options for this card .... they would certainly appreciate your visit . Forward

And if you still looking for any guidance: Ask one of us and we will be able to help for free ... without obligation ..

http://stempelraum-corina.blogspot.com/
https: / / stempeltraeume.wordpress.com /
http://jessikruemel.blogspot.com/
http://bastelbine. typepad.com / bastelbine /
http://scraphexe.wordpress.com/

http://stempelmitze.blogspot.com/
http://papiertier.blogspot.com/
http : / / scrapped and-gestempelt.blogspot.com /
http://stempelparty.blogspot.com/
http://manderla-hobby7.blogspot.com/
http://madebymaren.blogspot.com/
http://bettem.wordpress.com/
http://stempellotta.blogspot.com/
http://www.sabines-kreabude.blogspot.com/
http://stempelzeit.com/
http://scrap-und-stempel-blog.blogspot.com/
http://www.tinas-stamp-and-scrap-blog.blogspot.com/
http://kreativideen-liebert.blogspot.com/

http://june68.wordpress.com/
http://schaefchen-wiese.blogspot.com/
http://www.tinkerbels-bastelkiste.blogspot.com/
http://www.kreativezeit.de/
http://scrap-und-stempel-ecke.blogspot.com/

http://www.blogger.com/Nadia% 20 -% 20http: / / scrap-and-die-ecke.blogspot.com

Enjoy FREE to get ideas .....

your LG Tanja

Feeling Of Wetness Before Period

An article in the local newspaper!

This is a very positive article in our local newspaper, many reactions and much help was offered to me, which I am of course incredibly happy.
But unfortunately I have caught a virus and I feel redemption fee gut.Liebe not particularly greet treny

Itanic Scale Mode 1:50

notebook / College Issue refine with Stampin Up! In Part 1

Hallöchen!

Stampin Up, with its cardstock and designer papers endless possibilities in everyday things precious little things turn.

The college had -heft/-buch I bought at discount stores with the L at the beginning of last week. Direct I had the idea of this with fine paper and punch the ring binder on to enhance. Unfortunately I'm not finished, because I have now completed or the last little things on the Bühnendeko.

But here you see a schonmal Before & After Results:

The DP is from the thick block with the neutral colors of the cardstock, Bordeaux ... There
morning's then Part 2

tomorrow so your Tanja

Medieval Total War 2 Gold No Cd

on Market: Winter Root Soup

A walk through the market, in my case it was the Waiblinger weekly market brings to light in amazing ways: There are delicious native roots and tubers in abundance: Erdkohlrabi, Jerusalem artichokes, purple carrot, orange Remstäler carrots, parsnips, blue kohlrabi, sweet potatoes, celery root, etc. from which to conjure up a superb winter root soup can. Son in the garden of a man, I was still fresh thyme. Smoked bacon, fried in a fine English olive oil, the soup was still a hearty flavor. Vegetarians can omit the bacon without problems. I seasoned the soup with crème fraîche then, Salt and red pepper. The crisp red radish sprouts were the icing on the cake What I did not like so well was the fact that the purple carrots purple colored the whole soup.

winter root soup
1 sweet potato
2 Remstäler carrots
purple 2 carrots
quarter celery
a Erdkohlrabi (rutabaga)
1 blue kohlrabi
a Jerusalem artichoke
1 parsnip
1 small leek
1 red onion 2 garlic cloves

streaky smoked bacon 1 tablespoon mild olive oil 2


thyme 1 liter of vegetable stock or vegetable stock
all small shell pasta
crème fraîche salt

red pepper red radish sprouts


onion and garlic skins and chop finely. Scrape carrots and parsnips. Sweet potato, celery root, Jerusalem artichokes, kohlrabi peel and Erdkohlrabi. All roots and tubers into slices or bite-sized pieces.
leek Wash and cut into thin strips. Bacon cut into small cubes. Heat the vegetable stock.

heat the olive oil in a large pot. The bacon fry in hot oil for 2-3 minutes. Onion and garlic and cook 3 minutes. Add vegetables and cook stirring for 3 minutes. With hot Pour vegetable broth. Add thyme. Cover and simmer over low heat 15 minutes. Then the mini-shells to the soup and simmer for 5-10 minutes until the shells are al dente.

fresh cream and mix well slowly run into the soup can. Season with salt and red pepper.
winter root soup plate filled and decorated with a few red radish sprouts and serve.

Propylene Glycol In Hair Products

thoughts with you or sincere condolences

Hello,

mourning cards are Stampin Up quite feasible, but not my favorite card. Outstanding are suitable stamp sets: Just believe, cut in thought with you and fresh. Of course You can potter about other projects also really great with it.

Today, as I ............ FINALLY .............. again relatively "much" free time have (yepp, my set is almost done .. just a few niceties), I could have finished quickly Beleidskarte. Well, as sad as it is, but death is forever. And to show the remaining how much one has estimated the deceased, I find a handmade card Kondulenz more than adequate.

I still have a question once you, dear reader: You would have maybe lust with me weekly or monthly "challenges" to do? I give a topic for it and your potters, send me your photo and wait for others' reactions?

Na? Lust?

you I would also like again to the end of the Sale-a-bration time 2011 ... and to my bulk order at 28.02. Anyone have one or more sets not his own calls should use more quickly the favor of the week. Report to me on this.

LG Tanja

Waking Up Feeling Dizzy And Off Balance

Free Templates Free templates, or ... Google helps you!

Hallöchen,

on my Stampin Up workshops often come the questions:

"Where can I find the manual xy?"
or "What must I pay if I want to have Anleitunen?"

My answer: Pay "You have nothing on me when you instructions want to have this there is in fact almost all (all current) FREE on the internet! You need only google the keywords Stampin Up Free Templates Free templates or enter Stampin Up (pictures) (The word templates can also be replaced with instructions) and then you will get a lot of entries, where you free on different pages How-to get. I am also wondering if you are looking for something, maybe I can give you a hint? "

far I was able to fulfill every request for an object ....

And I to you as well as one or the other idea / technique Ship Fast, can I make from this Thursday at the VIP-Thursday with.


Here you get a link to a FREE / FREE guide, we are "members" will then show you several options .... Just come over and let it enchant you with lots of inspiration!

LG Tanja

Possible Combination Of 3 Digit Lock Luggage?

A touch of the Orient: Moroccan cabbage soup with Raz el Hanout

who sniffs the Moroccan spice Raz el Hanout feels immediately transferred to the East. A wonderful Duftpotpourri of different herbs, berries, roots and spices it reaches your nose.

Like Curry compiled Raz el Hanout is made from herbs, berries and roots from different backgrounds, it can be between 20 and 30 different. The name means "Raz el Hanout the best of the Chief . Each spice shop proprietor is his personal blend together so you will hardly find one that resembles the other. One can however also be a mixture according to his own taste can put together. At least in Morocco.

nutmeg, cinnamon, lavender, Ingerwer, cloves, Cardamom, allspice, mace, dried rose buds, turmeric, Galgantwurzel, pepper, etc., etc., and are included in Raz el hanout. Whole spices are geöstet short and mixed after cooling with the remaining ingredients and finely ground eventually. In the past when there was no refrigeration, has been with Raz el Hanout meat preserved. Even today in Morocco are still pieces of meat with Raz el Hanout and rubbed on the roof terrace in the sun hung out to dry, at temperatures around 40 degrees this happen quickly. The dried, spiced meat unfolded later in cooking all its spicy taste.

The philistines Koch is a nice recipe How to make his own Raz el Hanout can.
with Raz el Hanout can couscous, lamb, season chicken, vegetables, stews, carrots and cabbage soups, dishes with chickpeas and eggplant or fish. The imagination and experimentation are there no limits.

I found in a Moroccan cookbook or a recipe to flavor an entire chicken. The skin is carefully removed, cut the meat underneath. In the sections to fill Raz el Hanout and cover the chicken with the skin over it. Before the roast has to rest as chicken, so that the wort can move into the meat. I try out soon.

Raz el Hanout I've used for a Moroccan cabbage soup. The tender kohlrabi leaves I have also used. The soup was as it Vorpseise to cod fillet with saffron mustard foam.
The photos of the Moroccan cabbage soup are managed like some soup Pictures, once again, half as good as the soup tasted.

Moroccan soup with kohlrabi Raz el Hanout
4 kohlrabi
2 potatoes
2 shallots
small 1 red chilli
1 liter vegetable stock 3 tablespoons mild olive oil or
sesame oil 1 tsp
Raz el Hanout
1 egg 3 tablespoons creme fraiche

some very unfavorable cinnamon basil leaves
Orange
salt pepper
Peel the potatoes and 3
kohlrabi and potatoes and cut into large cubes. Peel and chop shallots
. Chili pepper in half, remove seeds and cut into fine dice. The fine cabbage leaves into strips.

Heat olive oil in a saucepan. Shallots, chili pepper, kohlrabi, cabbage leaves and potatoes in hot oil about 5 minutes fry. Then add the Raz al hanout and sauté 1 minute easily.
Pour vegetable stock and simmer over low heat for 10-15 minutes.

Meanwhile peel the fourth kohlrabi and cut into fine dice. In some salt water in 5-7 minutes to cook al dente. In a Drain the water strainer and drain.

The soup puree with a blender and season with salt, orange, and white pepper. Remove from heat. Stir with a whisk

the egg with the cream fraiche thoroughly. Stir with a blender slowly with the soup. Aufpürieren soup until smooth.

kohlrabi cubes spread on warmed plates and pour the frothy soup. Decorated with Zimtbasilikumblättchen serve.

Swollen Hot Elbow Cure

Soft Suede or in German: Suede ... brilliant "men" Color from Stampin Up

Hello,

"men" cards are difficult, but suede Stampin Up is more than adequate to make such a card. To relax I gewerkelt me a card for my Dad, who is currently still in hospital after an operation (he has such a kl. Piece of tube into a leg vein .. got no idea what this is called). I have different colors together down and discarded .... but then I found my van for me. And the dachshund from the Level 2 set had ironed, because we used to have a kl. Dachshund had that my father is still sadly missed:

There is still half of the suede cardstock was left, he came directly to a darker map used:
Huh .. Do you think now determined .. what to look for the pictures here on the stamp blog! Actually, I want to show you the versatility times of my interests ... one of my hobbies is to paint the acrylic. This image was created with the rose in an acrylic workshop 6 years ago. This picture I love because it just my colors contains.
This image is one or the other of you might look away ashamed, but I think an act can be very aesthetic and has nothing of purely vulgar ... well may be a matter of taste. We like it, and it depends on our sofa.
Well, I'm curious about your reactions.

a great rest of your Sunday wishes you

Tanja PS: The Sale-a-bration ends so soon ... who else needs something can still participate in a bulk order with me, I am 28.02. will give up (please take into account the payment.

Breast Soreness Differences Pms Early Pregnacy

flowers card .. extra large double punch from Stampin Up

Huhu ...

Stampin Up 's punch extra large double punch can punch and shape and is versatile for many things in particular 3-D projects. Yes yes ... You have so right: I actually did this yesterday to make an entry. As it is this: it is different than you thought.
My friend Silke came yesterday to the auxiliary brushes and seamless transitional arrange Anja was still with me and lay flat out. And because it is no longer any time left, we have two tinkered yet ... until quite late. Yes, and I had nu 's still only managed to make the images on this and upload. But better late so as not at all and once I show you a package which I described above using the extra large double punch produced and the other a cute little bird, I just about expensive wood in the form of money discovered in Dekolädchen ...

Here the can, the second one with a may want to bring flowers to:
Man 3 stamped parts used by the double punch .. 2 .. for the two ends and one that is still sticking extra base na as if feet. Well, in the decoration of the imagination are indeed unlimited.

Second, a little bird that I have seen in the form of wood and wanted to direct it by myself in nachwerkeln paper ... Template do I need you in here for free inside ... if you like.
Now I have to Sohnemann Visit to the Astronomy exhibition of his school.

nice weekend and is kind to me.

LG Tanja

Firex Smoke Alarm How To Unscrew

enjoyment à la française: Alsatian Tarte

Yes I know I can not bake it, and do not normally. But this advertisement for Alsatian Tarte me so turned on that I've just vesucht times.

Tarte comes from the days when his daily bread, nor even buk.Ursprünglich Tarte was the only one piece of dough with which the temperature of the wood stoves checked, which was later to be the bread baked. Normally the baking time was the pancake 12 to 15 minutes. they became dark quickly, with the sighting of the bread had to wait until the furnace was cooled down a bit. If the Tarte needed a longer baking time, had to be heated again.

The name "Tarte" is because the flames in the furnace were not yet fully ausgelodert, when he pushed wurde.Irgendwann put someone on the left or onion pancake and the Tarte was born.
Like most peasant dishes invented by resourceful cooks also Tarte fine versions. Even the name changes of Tarte in the upscale kitchen and then called Tarte Flambée . Busy as he is tarte flambé then not more frugal with bacon and onions, drizzled but with salmon or smoked salmon, truffle and hazelnut oil and on top of flamed with Calvados. Chacun a son goût , as they say in France.

I opted for the Teigversion without yeast and only flour, cold pressed sunflower oil and water used. The dough is actually not rise and get fat, but a nice flat surface to stay. To prepare the dough, it is important that it is kneaded very well. The best of hands. Except onions and bacon or bacon on the Tarte is still a covering. Although the mixed each according to his liking, but fresh cream, sour cream, sour cream and cottage cheese, salt, pepper and nutmeg are in most cases.

Alsatian Tarte
For the dough: 300 g
flour (wheat flour, I took in 1050)
2 tablespoons cold-pressed sunflower oil
1 teaspoon salt
For the topping:
120 g Quark 40%
150 g Ceme fraîche
freshly ground red pepper
freshly grated nutmeg
salt
100 wafer-thin sliced bacon
1 medium red onion

flour, sunflower oil, salt and water with a spoon and mix well. Then with your hands thoroughly and knead into a smooth dough. With salt not be economical, because the dough needs a slightly salty taste, or the Tarte stales. If the dough is sticky, add a little flour. Wrap in foil and rest for 30 minutes. Preheat oven to

250 ° C.
curd and creme fraiche stir. Season with salt, red pepper and nutmeg strong. Peel onion, halved and cut into fine half rings. Bacon cut into narrow strips.

dough into two parts. Roll out on a lightly floured surface into a thin sheet of dough. place on a baking sheet with baking paper. Half of the cream spread on the dough. While leaving to the edge 2 cm square. Then the onions and spread over the ham. In the hot oven schieben.So long bake until edge is crisp. Depending on the oven takes 10-20 minutes. Serve

The Tarte immediately because it cools quickly, unfortunately. And warm it tastes best. Serve with white spring or an Alsatian Riesling.