Showing posts with label Food. Show all posts
Showing posts with label Food. Show all posts
Saturday, April 11, 2015
Wednesday, April 30, 2014
Burgers & Hip Hop
On Saturday, 3. May 2014, 3pm the Love affair continues...
Back again for all you beef lovers: Burgers & Hip Hop #4
Starting with Food and an early eve rave from 3pm.
1 euro before 10pm (no re-entry)
8 euros after 10pm for the after party
Burgers: Mr SUSAN, j.kinski, Maria Maria, YAK CHEF, Transformer,
Zwei Dicke Bären and #3`s winners District Mot
Back again for all you beef lovers: Burgers & Hip Hop #4
Starting with Food and an early eve rave from 3pm.
1 euro before 10pm (no re-entry)
8 euros after 10pm for the after party
Burgers: Mr SUSAN, j.kinski, Maria Maria, YAK CHEF, Transformer,
Zwei Dicke Bären and #3`s winners District Mot
Tuesday, September 11, 2012
Thursday, December 8, 2011
Sunday, December 4, 2011
Friday, January 21, 2011
Wednesday, September 22, 2010
Saturday, September 4, 2010
Chromgoldglänz
Schon mal eine Forelle verchromt? Oder Spargelspitzen vergoldet?
Mit Esslack ist das ganz einfach. Zur Veredelung kulinarische Kreationen
jeder Art geeignet. So schön wie das Ergebnis, so unkompliziert ist die
Handhabung:
mehr... Deckel ab und aufsprühen. Fertig. Esslack verchromt und
vergoldet alles, was ihm in der Küche unter die Düse kommt, und
ist dabei unbedenklich verzehrbar und absolut geschmacksneutral.
Mit Esslack ist das ganz einfach. Zur Veredelung kulinarische Kreationen
jeder Art geeignet. So schön wie das Ergebnis, so unkompliziert ist die
Handhabung:
mehr... Deckel ab und aufsprühen. Fertig. Esslack verchromt und
vergoldet alles, was ihm in der Küche unter die Düse kommt, und
ist dabei unbedenklich verzehrbar und absolut geschmacksneutral.
Tuesday, March 16, 2010
5 minute Chocolate cake
Needed badly, but not so far away anymore now....
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug
Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and
vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts (high).
Don't worry, the cake will rise over the top of the mug! Allow to cool a little,
and tip out onto a plate if desired.
EAT! (this can serve 2 if you want to feel slightly more virtuous). And why
is this the most dangerous cake recipe in the world? Because now we are all
only 5 minutes away from chocolate cake at any time of the day or night!
Wednesday, December 30, 2009
Peanut-Chocolate Infero
Many people that know about my cake addiction and since my local sugardealer
hasn't made my favourites in month I had to have a go myself!
First the cakelayers:
9 tablespoons unsweetened cocoa powder
1½ cups cake flour (not self-rising)
½ teaspoon salt 1 teaspoon baking soda
¼ teaspoon baking powder
4 ounces (1 stick) unsalted butter, at room temperature
1½ cups granulated sugar
2 large eggs, at room temperature
½ cup strong coffee (or water)
½ cup whole or low-fat milk
1. Adjust the oven rack to the center of the oven and preheat the oven to
350 degrees/175°C.
2. Butter two 9" x 2" cake pans and line the bottoms with circles of parchment
paper.
3. To make the cake layers, sift together the cocoa powder, cake flour, salt,
baking soda, and baking powder in a bowl.
4. In the bowl of a standing electric mixer, or by hand, beat together the
butter and sugar about 5 minutes until smooth and creamy. Add the eggs one
at a time until fully incorporated. (If using a standing electric mixer, stop the
mixer as necessary to scrape down the sides to be sure everything is getting
mixed in.)
5. Mix together the coffee and milk. Stir half of the dry ingredients into the
butter mixture, the add the coffee and milk. Finally stir in the other half of
the dry ingredients.
6. Divide the batter into the two prepared cake pans and bake for 25 minutes,
or until a toothpick inserted into the center comes out clean.
Once the cake was out the oven I let it cool down and made the chunky pb
filling.
© Julia Schoierer
Chunky peanut butter-cream cheese filling
8 oz cream cheese, very soft/room temp
½ stick salted butter, at room temp
¾ cup confectioners’ sugar, sifted
A good pinch of sea salt
a dash of good quality vanilla extract
½ cup smooth peanut butter (not all natural)
handful of salty peanuts, rough chop In a large bowl
use an electric mixer to beat the cream cheese and butter together. Then
slowly add in the confectioners’ sugar—don’t forget to scrape the sides
and bottom of bowl during mixing. Continue to beat till nice and fluffy,
then add in the salt, vanilla extract, and peanut butter.
Ganache
12 ounces 70% cacao bittersweet chocolate, coarsely chopped
½ cup heavy cream
1 stick unsalted butter, cold ok; chopped into 1/2 cubes
For the ganache, melt the chopped chocolate with the heavy cream in a
double-boiler. Make sure to stir occasionally until fully melted. Once melted,
take off the heat and add in the butter bits. Make sure to whisk this up good.
The better you whisk the glossier and smoother the ganache. I waited about
an hour and a half for it to cool to pour onto cake. BTW ganache keeps very
well in the fridge overnight if covered very well. You must let it come to room
temp before using and whisk it, A LOT.
To assemble:
Once cakes cooled in pans use pb filling and spread on one layer of cake, be
sure not to let the filling get too close to the edges. Once done filling, place
the other cake on top. Pour on the ganache, then sprinkle with roughly
chopped salty peanuts or sprinkle whatever you wish on top.
**********************************************************************************************
Share with people you love
hasn't made my favourites in month I had to have a go myself!
First the cakelayers:
9 tablespoons unsweetened cocoa powder
1½ cups cake flour (not self-rising)
½ teaspoon salt 1 teaspoon baking soda
¼ teaspoon baking powder
4 ounces (1 stick) unsalted butter, at room temperature
1½ cups granulated sugar
2 large eggs, at room temperature
½ cup strong coffee (or water)
½ cup whole or low-fat milk
1. Adjust the oven rack to the center of the oven and preheat the oven to
350 degrees/175°C.
2. Butter two 9" x 2" cake pans and line the bottoms with circles of parchment
paper.
3. To make the cake layers, sift together the cocoa powder, cake flour, salt,
baking soda, and baking powder in a bowl.
4. In the bowl of a standing electric mixer, or by hand, beat together the
butter and sugar about 5 minutes until smooth and creamy. Add the eggs one
at a time until fully incorporated. (If using a standing electric mixer, stop the
mixer as necessary to scrape down the sides to be sure everything is getting
mixed in.)
5. Mix together the coffee and milk. Stir half of the dry ingredients into the
butter mixture, the add the coffee and milk. Finally stir in the other half of
the dry ingredients.
6. Divide the batter into the two prepared cake pans and bake for 25 minutes,
or until a toothpick inserted into the center comes out clean.
Once the cake was out the oven I let it cool down and made the chunky pb
filling.
© Julia Schoierer
Chunky peanut butter-cream cheese filling
8 oz cream cheese, very soft/room temp
½ stick salted butter, at room temp
¾ cup confectioners’ sugar, sifted
A good pinch of sea salt
a dash of good quality vanilla extract
½ cup smooth peanut butter (not all natural)
handful of salty peanuts, rough chop In a large bowl
use an electric mixer to beat the cream cheese and butter together. Then
slowly add in the confectioners’ sugar—don’t forget to scrape the sides
and bottom of bowl during mixing. Continue to beat till nice and fluffy,
then add in the salt, vanilla extract, and peanut butter.
Ganache
12 ounces 70% cacao bittersweet chocolate, coarsely chopped
½ cup heavy cream
1 stick unsalted butter, cold ok; chopped into 1/2 cubes
For the ganache, melt the chopped chocolate with the heavy cream in a
double-boiler. Make sure to stir occasionally until fully melted. Once melted,
take off the heat and add in the butter bits. Make sure to whisk this up good.
The better you whisk the glossier and smoother the ganache. I waited about
an hour and a half for it to cool to pour onto cake. BTW ganache keeps very
well in the fridge overnight if covered very well. You must let it come to room
temp before using and whisk it, A LOT.
To assemble:
Once cakes cooled in pans use pb filling and spread on one layer of cake, be
sure not to let the filling get too close to the edges. Once done filling, place
the other cake on top. Pour on the ganache, then sprinkle with roughly
chopped salty peanuts or sprinkle whatever you wish on top.
**********************************************************************************************
Share with people you love
Thursday, December 24, 2009
Mein Weihnachtsrezept für ein erfolgreiches Fest als Single
Truthahn mit Whisky
Man kaufe einen Truthahn von fünf Kilo (für sechs Personen) und eine Flasche
Whisky. Dazu Salz, Pfeffer, Olivenöl und Speckstreifen.
Truthahn mit Speckstreifen belegen, schnüren, salzen, pfeffern und etwas
Olivenöl dazugeben.
Ofen auf 200 Grad einstellen.
Dann ein Glas Whisky einschenken und auf gutes Gelingen trinken.
Anschließend den Truthahn auf einem Backblech in den Ofen schieben.
Nun schenke man sich zwei schnelle Gläser Whiskey ein und trinke wieder
auf gutes Gelingen. Den Thermostat nach 20 min. auf 250 Grad stellen, damit
es ordentlich brummt. Danach schenke man sich drei weitere Whiskey ein.
Nach halm Schdunde öffnen, wenden und den Braten überwachn.
Die Fisskieflasche ergreiffn unn sich eins hinnner die Binde kippn. Nach'ner
weiteren albernen Schtunnde langsam bis zzum Ofen hinschlendern uhnd die
Trute rumwenden.
Drauf achtn, sisch nitt die Hand zu Vabrennn an die Schaisss-Ohfndür.
Sisch waidere ffünff odda siehm Wixki innen Glas szisch unn dann unn so.
Die Drute weehrent drrai Schunn'nt (iss auch egal) waidabraan un att sehn
Minud'n pinkeln. Wenn irntwi möchlisch, sum Trathuhn hinkrischn unn den
Ohwn aus'm Viech ziehn. Nochmal ein Schlugg geneemign un anschliesnt
wida vasuchen, das Biescht rauszukriegen.
Den fadammt'n Vogl vom Bodn auffläsen unn uff ner Bladde
hinrichten.
Uffbasse, dass nitt Ausrutschn auff'm schaissfettichn Kühnbodn. Wenn sisch
droßdem nitt farmeidn, fausuchn wida auf ruschichtnodersohaa
hahalsallesjaeeeehscheissegaaal!!!!!!!!!
Ein wenig schlafen.
Am nächsten Tag den Truthahn mit Mayonnaise und Aspirin kalt essen.
Thursday, May 28, 2009
Saturday, May 2, 2009
1.May
I love good food and I love spending time with my family!
Being able to combine both is the ultimate!
Instead of throwing stones at the cops on the 1st of May,
I went for a lovely dinner, with my cousin Benno from
Regensburg, my Grandma, Mum, Sister and her friend Anna.
The "Café am Neuen See" is a great beergarden in the
afternoon or a recommendation for pizza in the evening.
© Julia Schoierer
Being able to combine both is the ultimate!
Instead of throwing stones at the cops on the 1st of May,
I went for a lovely dinner, with my cousin Benno from
Regensburg, my Grandma, Mum, Sister and her friend Anna.
The "Café am Neuen See" is a great beergarden in the
afternoon or a recommendation for pizza in the evening.
© Julia Schoierer
Sunday, March 22, 2009
A weekend in pictures
Pieces of my visual memory
Yumyum
Brunch with the fam
Silkscreen with the Jack
Exhibition with the lovely Michal
© Julia Schoierer
Yumyum
Brunch with the fam
Silkscreen with the Jack
Exhibition with the lovely Michal
© Julia Schoierer
Saturday, March 14, 2009
Drool
After a lovely evening, with cake and fun conversation
I got home to enjoy a speciality and great passion of mine:
Papardelle al salmone!
© Julia Schoierer
The recipe will soon be released...
I got home to enjoy a speciality and great passion of mine:
Papardelle al salmone!
Life is so good sometimes!
© Julia Schoierer
The recipe will soon be released...
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