One Impression A Day

DIY Winter Mobile

2014-12-03T04:11:00.000-08:00

Was für eine schöne Idee! Für alle Bastler und "ich-will-probiers-BASTLER"

eine kleine Auswahl an Schnittmustern! Viel Spaß beim nachmachen.

15 tolle DIY Geschenkideen

2014-11-22T02:01:00.001-08:00

http://www.abeautifulmess.com/2012/07/make-your-own-paint-by-numbers-pillow.html

http://www.nelliebellie.com/mini-domed-cake-stand-tutorial/

http://www.abeautifulmess.com/2010/10/tricks-treats-little-birdie-plush-by-viviana-agostinho.html

http://www.doeadeery.com/2013/04/bowled-over.html#more

http://www.abeautifulmess.com/2010/10/tricks-treats-little-birdie-plush-by-viviana-agostinho.html

http://www.thegunnysack.com/2013/01/spa-in-jar-diy-valentines-day-gift-in.html

http://www.abeautifulmess.com/2012/04/sock-monkey-and-friend-diy.html

http://www.popsugar.com/beauty/Homemade-Candy-Cane-Body-Scrub-20784872

http://www.popsugar.com/pets/Homemade-Organic-Cat-Treats-30776974

http://www.abeautifulmess.com/2012/05/heart-blanket-diy.htm

http://www.clonesnclowns.com/2012/12/07/diy-christmas-present-idea-rhinestone-embellished-scarf-and-gloves/

http://ps-imadethis.tumblr.com/post/4234283571/welcome-to-stripe-city-the-global-destination-for

http://creaturecomfortsblog.com/home/2011/7/21/a-diy-smores-kit.html

http://www.freutcake.com/art-design/diy-art-design/diy-twig-votive-candle-holders/

http://www.swellmayde.com/2012/10/diy-fishtail-braided-anchor-bracelet.html

14 DIY XMAS Geschenkideen

2014-11-22T00:57:00.001-08:00

Bist du genauso im Bastelfieber? Zumindest habe ich 14 schöne DIY Geschenkeideen nur für dich!
Und da ist für jeden was dabei - Für Freund oder Freundin, Mutti, Vater... usw. Und glaube mir du wirst nicht enttäuscht sein! Viel Spaß beim durchschauen und nachbasteln.

Welches ist dein Favorit? Lass es mich wissen!

Chris
#OIAD

Keks im Glas
http://thecreativejunkie.com/

Kakao Rudolf im Spritzbeutel
http://www.mommyskitchen.net/

Schaal mit Twist
http://www.allaboutami.com/

DIY Teelichtglas XMAS Muster
http://www.craftsunleashed.com/

Selbstgemachter Limoncello
http://www.confessionsofafoodie.me/

persönliche Tasse <3
http://www.mysocalledcraftylife.com/

Heißer Kakao Mix
http://aspoonfulofsugardesigns.com/

Kakao in der Kugel
http://bubblynaturecreations.com/

Schöne Verpackungsidee
http://www.inspirewetrust.com/

Kakao am Löffel
http://www.yummymummykitchen.com/

personalisierte Gläser
http://www.heartlovealways.com/

Lebkuchenhaus für den Kaffeekranz
http://www.notmartha.org/

selbstgezauberte Votivkerzen
http://somethingturquoise.com/

DIY Schmuck Armband
http://beadbash.blogspot.co.uk/

Ich hoffe ihr hattet Spaß beim durchschauen und viel Inspiration beim durchscrollen!

DIY Weihnachtsbäumchen

2014-11-21T10:58:00.002-08:00

Was für eine schöne und süße Idee zum Dekorieren!
Viel Spaß beim nachbasteln!
Gesehen auf (http://starsinspirations.blogspot.de/)

Hazelnut chocolate cake{ low carb}

2013-07-01T23:17:00.002-07:00

After studying and trying a tons of sweet low carb recipes, i found out that my weight started to gain -.-
dahhh! yahh! ok it was like 2-3kg but I'm back on track of loosing weight! I was really happy of joining the sweet side of low carb.

It was important for me to try the variety of almonds/hazelnuts, which dough i could prepare, am I able to bake croissants with almonds or quiche dough??? My impression - it's easy to change the flour to almond flour, but the consistency is not the same, as flour cakes, but it tastes delicious.
So here's my first summer low carb chocolate cake!

So here we go!

Ingredients

cake
200 gr Almonds/Hazelnut flour
2 egg whites
1 tsp baking soda
1/2 tsp salt
30gr coco powder
4 tblsp xylit

butter cream frosting:

150gr butter
100gr coco powder
1-2 tsp vanilla extract
3 tbsp stevia (liquid)

1. beat the egg whites until foamy and preheat your oven up to 200°C
2. mix hazelnut flour with salt, baking and the coco powder until confirmed
3 now fold the egg whites into the hazelnut-coco mixture an fill into your baking form
4 now turn down your oven to 170° and bake the cake for 15-21 Min's
5 let the cake cool down and mix butter&sugar until combined and fluffy
6 add the coco powder, stevia and the vanilla extract
7 now decorate the cake with the butter cream and add the raspberries - voila!

Hope you'll love it as I do!

Cheers Chirs

Our Low carb Story

2013-07-01T09:52:00.000-07:00

one year passed by since we started with low carb.

We both were at a point were we haven't been happy with our weight.
May I mention before we lived in a flat share, all of them were boys and I joined that living.
It was quiet funny and relaxing, no big bitch fight etc..but i was used to cook every day... but I loved the new simple way of "fast-food-cooking" in my new life in munich :).
My weight increased a lot and fast! I'm not a sport junkie so I searched for varieties to get in shape :)
Finally I found Atkins and read a lot about it. I was amazed and wanted to start immeadiately.

You got 4 phases.

I'll give you an short overview

Phase 1 brings your body to 0, also called ketose. It's hard to abdicate carbs (Rice, Potatoes, Flour...)
It feels like driving your car against a wall... a big outch!
You are allowed to eat a lot but you need to know what.. It was kinda hard to learn how many carbs every ingredient has... because in phase 1 your limit is 12- 15 carbs a day.

This is just a recommendation:

Breakfast (which I don't do)
egg & bacon and Tea, coffee, water

Lunch
Chicken Salad

Dinner
Steak with salad

We hadn't yet the chance to reach phase 3 because 8 weeks after starting, we went to Las Vegas for 2 weeks and it was kinda hard to abdicate the carbs... It wasn't possible for us to eat low carb so we decided to start after Vegas...yahhh.. then came Christmas.. and our Parents had no sympathies for low carb... nhaa.. so new year! We started from 0, it felt like 1000 times! But now we're on track and phase 2 is now on a high level. Phase 2 can go from 2 weeks up to 10 weeks or more. I'll write an extra Post about the Phases in detail.. and my impression. Phase 2 is now a forming phase, this phase will shape you and the carbs get an upgrade from 12-20, you'll ajust 5 carbs more every week. If you weight gains you'll need 2 downgrade untill you got you "goal-weight". So here's a small Photo collection from last year until now, hope you can see a little difference. :)

cheers Chris

Juli 2012 (before Low carb)

Christmas 2012

April 2013

Leberkäse meets Avocado {low carb appetizer}

2013-05-28T23:21:00.001-07:00

Leberkäse is a type of meet in Bavaria/Austria. And it's yummie!
But the typical way to enjoy it, is in a Bun and some mustard.
But Buns aren't low carb ;) so you'll need to get creative.

I stood in the kitchen hungry as always and tried to experiment. I love Avocados and... could I compare them? Let's try! While mashing the Avocados I thought about giving them a new taste, how about some lemon juice and a bit of balsamic vinegar? The cream gets a bit of a fresh sourness you can spice it up with some chillies or some herbs. But I prefer it that way :)

Ingredients:

100 gr Leberkäse
1 Avocado
3 tbsp balsamic vinegar
1 half Lemon

1 fry the meat until it's roasted
2 mash the avocado and mix all other ingredients
3 coat the avocado cream and layer the meat
4 enjoy!

hope you'd enjoyed my new low carb recipe.

cheers chris

vanilla tartes {low carb}

2013-05-28T00:05:00.000-07:00

It's pretty amazing how good it went to bake low carb. There's one point it's much more expensively than "regular" ingredients. Xylit sugar costs about 10 more times than regular ones, even 200 gr Almonds compare to flour. I was pretty amazed of the taste even the topping went pretty well. For some people it tasted a bit sweeter but I'm still trying to balance the sweetness ;)
My BF was sooo happy that he could try my cupcakes > his words "eating cupcakes and not falling into ketose again yaaaay! Keep on baking! Ok don't let me talk to much about it. Try it! You will love it as i do!

Ingredients:
Tartes

200gr almonds

1 egg yolk

1 egg white

50 gr xilit

1 teasp salt

1 teasp bakingpowder

Cream

200gr cream cheese
1 pck sugarfree pudding

1 beat the egg whites until foamy

1.1 preheat your oven to 150°

2 beat in another bowl the sifted/grinded almons

3 put baking powder and 25 gr of xilit into your dry ingredients.

4 mix your almond mixture with the egg yolk

5 now fold savely the egg whites into the almond-egg mixture

6 fill up your muffin form and bake for 15 min.

7 beat the cream cheese and pudding powder until fluffy.

8 decorate & enjoy!

We love Pictures {Men}

2013-05-26T23:51:00.001-07:00

Oh yes! I'm still on track! At first i want to say thank you to Jenny who made the pics while working :)

It's was a great idea to show how i work and to see the result! And I must say- I rock! <3

In my opinion it's not really easy capturing Men. The don't have a lot of sexy poses like women do.

But Istvan made a good job! Have a nice day!

white & red - strawberry Biskuit roll

2013-05-23T23:18:00.000-07:00

Another sweet cake roll recipe. It's not low carb yet but I think we can switch easily between flour and almonds!
It's an peferct summer dessert or a cutey eye tea time pastry. You'll need to try that! I used for decorating strawberries and white chocolate. I couldn't resist trying it! mhhh!OMG!
But pshht! I'll keep doin low carb. Yah...I need to start from the beginning but I'm still trying new recipes. So stay tuned!
Ingredients:

4 eggs
100gr sugar
1/2 tsp salt
75 g flour
75 g corn starch
1/2 tsp baking powder
1 tsp vanilla extract

Filling:
100gr white chocolate
250 gr heavy whipped cream

Recipe:

1 beat your egg whites until foamy. (+ preheat your oven to 170°C)

2 mix the dry ingredients (flour, salt, corn starch & baking powder)

3 now mix in another bowl your egg yolks with the sugar until creamy and fluffy (3-4 min)

4 Mix your dry ingredients into the sugar-egg yolk batter until incorporated.

5 Now fold your egg whites careful under the batter.( You'll see it gets now fluffy)

6 line a parchment paper onto a baking sheet and share out the dough evenly.

7 now bake the dough for 17 min and place a wet dishtowel(for rolling the dough)

8 let your cake cool for 3 mins.

9 use the wet towel for rolling up the cake and let cool for 1-2h

10 meanwhile you can prepare the frosting & filling .

hope you'd enjoyed.

You're always welcome to leave a comment below or write me an email.

Cheers Chris

grilled cucumber loves serrano{ low carb appetizer}

2013-05-20T23:24:00.004-07:00

Yay it's got asparagus time in Germany but i feel like i had it every day.
I love asparagus but i do love Serrano kinda more :) do you remember my post of Spain? It's 2 years ago. I enjoyed Anti Pasti in thousand ways! mhhhhhh yummie!

So here we go i peeled a cucumber and started grilling it. I remember I had a some grilled cucumber stripes in a restaurant and it was awesome. If you gill it it loses the origin taste, it's hard to describe how it tastes but it's worth! Then use some sel de mer and other spices and wrap it with the Serrano.
Now comes the best part we Filipinos love to drizzle some calamasi or lemon juice over savory dishes :) At least I peeled some Feta cheese on top - and we're done! Italian and Spanish people love to drizzle also some olive oil to refine. I hope you'd enjoyed.

Ingredienst:

1 cucumber
1 pck Serrano
3-4 tbsp Olive oil
Salt&pepper and other spices
1/2 lemon/calamansi
20gr Feta cheese

Rolled bacon eggs{low carb-appetizer}

2013-05-15T23:21:00.000-07:00

The thing is if you do low carb you need to get creative, otherwise you'll eat the same dishes every day.
I got pretty soon fed up with eating salami stick between lunch and dinner and i really wanted to eat eggs..don't know why. But I stood in the kitchen and thought about what I could compare or upgrade or or or.. Bacon and eggs? They are usually seen on the breakfast table ... bahahahha but i don't really care. I think that's a nice appetizer which looks really great and tastes crunchy- let's call it crunchy delight - even there's another fact, if you prepare them you could take them to work and enjoy them there. We don't have a oven at work so I'll need to prepare my food for lunch, which is quiet ok, i love to cook ;) Do i need to explain you how it's made? There's no real recipe, just cook the eggs- peel it and roll the bacon around them and then fry it in a pan. You could adjust some mustard or mayo onto the egg, but I think if you fry it the mayo or mustard won't stick on the egg :)

Let's get Low Carb - Almond Cupcakes

2013-05-14T23:23:00.000-07:00

I made an decision- my BF started low carb last year and it was really hard for me to bake all those nice "unhealthy" recipes (most of them without trying). yeahh I'm pretty supportive :( But here we go I'll started searching for low carb & gluten free recipes..you are welcome to follow me on my low carb journey.I was pretty happy to find gluten free and low carb recipes... so i started cooking & baking.
I was pretty surprised how good it went and of course it's easy to make.

So here's my first recipe.
I started with a almond chocolate Cupcake (of course cupcake! Can't live without) with a creamy vanilla frosting. Pretty easy pretty yummie! And a lot of low-carbs- wehehhehe

What you'll need:

Ingredients:

Cupcake

4 Eggs
1/2 tsp Natron
1/2 tsp Salt
200 gr Almonds (grinded)
10 gr dark chocolate(100gr/19 carbs)(chopped)
100gr Butter(melted or softend)

Frosting

200ml cream cheese
1pck vanilla pudding/ vanilla bean
3tblsp milk/ cream

1 beat the egg whites until foamy. (preheat your oven to 175°C)
2 use an extra bowl and mix the eggs yolks with natron, salt & butter.
3 now mix the almonds with the egg yolk mixture and add the chopped chocolate.
4 now fold your egg whites savely into the batter otherwise it will deflate.
5 fill up the dough into your muffincups and bake for 17-20min.

white & green - pistacchio chocolate-roll

2013-05-12T23:45:00.001-07:00

I love jelly rolls! They are spongie and delicious. There are a thousand types of decorating and fill. I love making a sponge dough because it's pretty easy to make and it's really fluffy. The cake dough melts on your tongue.

Todays recipe has a dark chocolate ganache with chopped pistachios and a colored frosting.

What you'll nedd for

Ingredients:

4 eggs
100gr sugar
1/2 tsp salt
75 g flour
75 g corn starch
1/2 tsp baking powder
1 tsp vanilla extract

Filling:
100gr dark chocolate
250 gr heavy whipped cream

Recipe:

1 beat your egg whites until foamy. (+ preheat your oven to 170°C)

2 mix the dry ingredients (flour, salt, corn starch & baking powder)

3 now mix in another bowl your egg yolks with the sugar until creamy and fluffy (3-4 min)

4 Mix your dry ingredients into the sugar-egg yolk batter until incorporated.

5 Now fold your egg whites careful under the batter.( You'll see it gets now fluffy)

6 line a parchment paper onto a baking sheet and share out the dough evenly.

7 now bake the dough for 17 min and place a wet dishtowel(for rolling the dough)

8 let your cake cool for 3 mins.

9 use the wet towel for rolling up the cake and let cool for 1-2h

10 meanwhile you can prepare the frosting & filling .

hope you'd enjoyed.

You're always welcome to leave a comment below or write me an email.

Cheers Chris

give me lemons- i give you salted tartes

2013-05-05T23:18:00.000-07:00

Yay! I love lemon curd!
There's no better way to enjoy lemon curd on a toast, ok there are thousand ways to enjoy lemon curd but the easiest and fastest way is on a toast.
But how about a yummie salty mini tarte? served with cream cheese?
This time i used a salted dough / bread dough. Why shouldn't I turn my toast into a tarte? Because guests don't expect it ;) they think its a sweet lemon tarte and they're pretty amazed! Try it!
Ok here we go, what you'll need for the lemon curd. If you interested for the salted dough you'll find it here.

Ingredients:

juice of 4 large lemons
4 eggs
320 gr sugar
220 gr butter
spoon of corn flour

Recipe:

1 Whisk the eggs
Pour the eggs into a saucepan and lightly whisk.

2 Add remaining ingredients
Whisk in the sugar, lemon zest, lemon juice, butter and corn flour.

3 Make the lemon curd
Place the pan on a medium heat and whisk continuously for 7-9 minutes until all the ingredients melt and eventually thicken.
Once thickened lower the heat, whisk for one more minute and remove from the heat.

4 Store
Carefully pour the lemon curd into a sterilized jar and leave to cool. Store in a cool, dry place. It will keep for 2-4 weeks.

Hope you like it!
Cheers Chris

Bavarian bolognese with zucchini pasta

2013-04-28T23:53:00.000-07:00

I'd love to present you a low carb recipe which is really delicious and pretty easy to cook. Actually he loves to cook the savory dishes, while I'm the sweet part :) bahaha but really it's true.

Do you want to know why it's called Bavarian bolognese?

My boyfriend was before our relationship a pretty wild guy. Partied all night long and this dish was a midnight snack for friends. The regular bolognese need tomatoes, and most of the Bavarian meals use cream.
My Boyfriend the hobby chef loves to host friends with good drinks and delicious meal, so on night he decided to cook bolognese but he ran out of tomato sauce... so he needed to change the ingredients and started to be creative.... He combined the Italian dish with Bavaria :) that's the story.

I must say @ our first party night we'd enjoyed the meal pretty much. But I think you know me now more and I love or better we love to change meals & dishes ;)

We changed the pasta into vegetables, and abdicate which is not allowed for Atkins... it was at the starting pretty hard but hey you need a creative mind and if you got a clue of low carb you'll make it! ;)

My boyfriend decided last year to start with a low carb diet and it is really amazing how much weight he lost. I'm really really proud of him. Ok so here we go.

Ingredients:

2 zucchini
500gr mincemeat
5-6 mushrooms
20gr Jalapenos
Garlic
onion
50gr butter
200ml water
100 ml cream
cheese

Recipe:

1 Peel zucchini and put it aside.
2 Roast the onion, garlic and mincemeat
3 refine with herbs, jalapenos and Pepper
4 After 8 min of roasting fill 200ml of water and 100ml of cream into
5 Let it cook for 20 min.
6 Before serving roast the peeled zucchinis in an extra pan and serve it with the bolognese and some cheese on top.

Mini Tiramisu & Mini 3 tier cookie Cake

2013-04-24T23:18:00.000-07:00

Yay it's time for fruity mini Tartes!
Actually i wanted to bake some coffee muffins & donuts... but i couldn't resist to decorate ;) So it's not anymore an coffee cupcake it's a fruity tiramisu and a mini 3 tier cookie cake :)
I hope you'll love it as I do!
Happy Baking!

Cheers Chris

Let's head to the recipes:

Fruity Tiramisu Cupcake

2 large eggs
1 3/4 cups (175 grams) sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (113 grams) unsalted butter, at room temperature
1 cup (200 grams) white sugar
1 teaspoon pure vanilla extract
1/2 cup (120 ml) milk
1 espresso

Recipe

Preheat oven to 350 degrees F (177 degrees C)

1 In a mixing bowl sift the flour, baking powder, and salt.

In the bowl of your electric mixer beat the butter until soft (about 1-2 minutes).

Add 3/4 cup (150 grams) of the sugar and beat until light and fluffy.

2 Add egg yolks, one at a time, add in the vanilla extract & espresso.

3 fill the 12 muffin cups with the batter and bake for about 18 - 20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool completely.

Tipp
I decorated the cupcakes with heavy whipped, cream chocolate sprinkles and some strawberry jam for the middle.

3 tier cookie cake

1 3/4 cups (230 grams) all purpose flour
1/8 teaspoon salt
1/2 teaspoon baking powder
1/2 cup (113 grams) unsalted butter, room temperature
3/4 cup (150 grams) granulated white sugar
1 large egg
1 teaspoon pure vanilla extract
Royal Icing Using Egg Whites:
1 large egg white
1 teaspoons fresh lemon juice
1 1/2 cups (165 grams) confectioners (powdered or icing) sugar, sifted

In a separate bowl whisk together the flour, salt, and baking powder.

2 beat the butter and sugar until light and fluffy. Add the eggs and vanilla extract and beat until combined. Add the flour mixture and beat until incorporated.

3 Divide the dough in half and wrap each half in plastic wrap. Let it cool for 30min to 2h.

4 Preheat oven to 350 degrees F (177 degrees C).

5 Roll out the dough. Cut out cookies and place them on a baking sheets with the unbaked cookies in the refrigerator for 10 to 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking.

6 Bake cookies for about 10 minutes.

I love Pictures "Models in a pure way" #2

2013-04-23T23:44:00.001-07:00

Besides Portrait i love to photograph storylines. You might know I'm a graphic designer and I had to draw a lot of storyboards for clients.. ealier. So now i thought why should't i do that with my photoshoots? Pictures shouldn't be a only nice, my intention wants to tell a story.
May I present you Ellie? She's a real beauty! When I asked her what kind of pictures she wants, she said beautiful ones. It's like ordering a Pizza... what should be on top?
I always ask my models a lot of questions, to characterize and try to create my own story an pictures.
Here's a tip how a bout shooting the models in clothes which they don't own or which they don't wear but still hangs in the closet??? You got a new look! But don't forget they need to feel comfortable!
I really love to photograph people besides food blogging.. but it get's warmer in Germany and people are ready now for new Photos :) So here's my storyline Pump meets vintage! Enjoy.
If you have any question you are welcome to write me an email or write a comment below the post.
Until next time.

Cheers Chris

How to bake in a right way!

2013-04-22T23:08:00.000-07:00

Yay! I love baking!

I followed my rules and took this time patience. Cupcakes aren't muffins. They just got a mini bulb. Some people like it flatten. But i prefer the bulb :) So here are my tips for...

"It all about the Oven"

No matter how well you measured your batter it can all go to waste if you don't follow some "important" baking rules.

1 Check your temperature. You need to know your oven! Do you know hot and cold spots? I think i got a real hot spot in the right side in the back, sometimes i need to turn the pan around.

2 Do not disturb! Really really let them bake for 15 minutes. It is important to let them develop some structural integrity.

After 15 minutes you might want to shift the position of the pans in order to move cupcakes in and out of hot spots.

I always start testing cupcakes 2 minutes before the end of the recommended bake time. I always use a toothpick. If the end is just a bit wet give it 2 more min. We don't want to over bake.. unless they get to dry.

3 Bake cupcakes until the tester comes out clean, which means no crumbs. If you take them out prematurely, they are very like to fall or at least sink slightly.

4 My cupcakes are sinking!

I told you ;) There's a good chance that you didn't bake the cupcakes right. Could it be that you used melted butter??? It might be that the ingredients were not mixed very well.

5 My cupcakes are overflowing

That could happen if your oven temperature is too low or you overfill you pan 2/3 is quiet enough.
So i hope you liked my post.

Until next time! Cheers Chris

Bake Failure! Baking from the scratch!

2013-04-18T23:26:00.000-07:00

Gnahhh you won't believe how mad i got,
I had the last few weeks a lot of cupcake failures...
that's why I tried a lot of different recipes, that's why i couldn't post..
i thought they won't be right.. but never mind.
And then finally I started thinking about,

is the temperature to high?
Aren't my ingredients room temperated?
not enough flour?

what is it???

I found an good article which brings me now to point of even.

Start from the scratch! I never had problems with my cupcake baker.

But i want perfection! I don't want that wholes in my cupcakes..

So here's my challenge!

I'll bake once a week a cupcake... we'll see how many we'll get until perfection ;)

Different recipes and different style etc...

But those are the things which i need to follow!

learn to see problems coming and adjust in advance.
learn how to turn apparent failures into awesome treats.
learn what ingredient can and can't swapped.
learn to take time to practice!

Step 1

Preparation

I need to take more time like allow crucial items like butter and eggs need fully come to room temperature.

Step 2

Swapping

You should really think about what you swap

It's kinda helpful to know and understand the flexibility of your ingredients.

Step 3

enough is enough

Ok all ingredients are measured... recipe is double checked. Let's get ready to bake.

While recipes attempt to describe the steps in as much required detail as possible, successful mixing.

Knowing just how much mixing is enough is the key! Likewise over beating the flour can built up glutens. Under beating like butter and eggs can result in separation of ingredients and possible sinking. So what to do???

scrape down your ingredients in your bowl, to ensure that all ingredients are combined!
beat well before adding the flour
Mix only enough to combine ingredients once the flour has been added.

So finally those are the steps I need to follow. Thank you cheryl!

Until next time! How to bake in a right way:)

Cheers Chris

Liebster Award- I've got nominated!

2013-04-15T23:04:00.000-07:00

Yay my blog got nominated for the Liebster Award!
A big thank you to Brianna from hungrygatorgal who nominated me!

What is a Liebster Award?

The award give you a chance to connect more with your readers and other bloggers
you need to post 11 random facts about you and
leave a comment on the nominated blogs
Don't give back tags

11 random things you might know about me:

1. I'm half Asian or better half pinoy.

2. i adore gummy bears although i love the smurf gummy bears... the consistency is kinda hard but taste awesome!

3 i'm totally adveturesome.. i can't relaxe for example @ a beach i'll relaxe for an hour or two :)

4 i love jewlery but can't wear it.. it totally disturbs me while working :)

5 i love books i got a ton of cookbooks even i'll print/design them myself

6 i use my "Evernote"app...everywhere and anytime

7 My notebook is already full but i keep all my books :) i call it my cook reportoir

8 i always do a freestyle recipe :) i can't follow a recipe.. i need to refine it.

9 i'm so not patient... but i keep working on it

10 i love to laugh and make people smile... i'm kinda goofy ;)

11 my words.. why so serious? Enjoy life!

My Answers to Brianna:

What is your favorite food of all time?

Ou yah.. that's a hard question.... my favorite food? I love so much.. but my total addiction is gummy bears.. which is not a real food... -.- ok..here we go > roasted pork with mashed potatoes and a delicious dark sauce.

If you are in currently attending college or already graduated, what was your major?
I studied graphic design and my major was Calligraphy & Typography.. all about letter ^^
I love Calligraphy because Fonts are like people blod, italic, wide, light etc.... a font has it's own character and charme :)

What is the one kitchen utensil, tool or piece of equipment you can't live without?
i think it's my oven. I know being creative beating without a handmixer... but baking or cooking without an oven??? Mhhh might be tough! ^^

What type of camera do you use to take pictures for your blog?
I use an Nikon D3100

Do you prefer writing and scheduling posts ahead of time or publishing posts immediately after writing them?
No i try to schedule my posts... i don't know how other bloggers work but my picture take time even preparing the food and the post, i love to tell a story about my Food post..otherwise it would be just a recipe.

Who is your favorite chef?
ehmm.. she not a real Chef but i want to mention Stefanie Jewarski (Joy of baking) her work is absolute awesome, i love her videos.

What is your favorite movie of all time?
Still Moulin Rouge, i don't know why but i love Paris, the french Cuisine and the music!

What is your favorite restaurant of all time?
actually I'm not sure i know a lot of restaurants.. but some got a good service and the food is quiet ok..
I recommend my mom's Food :) Filipino food is just awesome!

When and how did you learn to cook/bake?
When I was 12 i started to learn how to cook. My mom showed me a lot not to overbake.. or never leave the oven etc... but you know what?? I leave sometime my oven...and sometimes I burn something :) but hey...then i start to think of my moms words... never ending learning process :)

Do you have a favorite recipe? If so, what is it?
My favorite recipe is a simple chocolate blueberry pancake recipe. I love the combination between creamy and sour.

What is your favorite meal of the day?
I love breakfast or better my weekly saturday brunch. I love to pack my table full of yummie food.
Like filled eggs, bacon sausages, salad, croissiants, a variety of cheese, fruits and coffee...

11 Blogs i've nominated: (no particular order)

And now my Questions for the bloggers :)

what is your actual favorite savory food?
Do you have a favorite drink for breakfast?
What kind of utensils do you use for a cake? (Standmixer..handmixer.. etc)
Why do you blog?
Do you listen to music while cooking? What kind of?
Where do you get your inspiration?
What means your blog-name?
Where is your favorite place to be?
What is your favorite movie?
Do you blog about food or other things? Like Products?
What is your favorite cook book?

I love Pictures "Models in a pure way" #1

2013-04-10T23:48:00.004-07:00

Besides Food blogging i love to photograph people.
I had a few models shooting the last weeks.. so i couldn't care about my recipes and Food posts... i think this has to wait and i couldn't wait to show you.

I did that a lot of times in Stuttgart but it took some time to get to know some people...
but hey here we go!
Welcome to my weekly update "Models in a pure way"

This is Marina, kinda beauty huh?
She also loves to photograph but never shoots herself :)
We had a great Shooting! Hope you like it too!

It's all about Pepople #2 {2013}

2013-04-08T23:00:00.000-07:00

It was pretty fun to get to know her :)

My good friend Sanny celebrates her birthday parties in a special way! Every guest has to bring a cake. yay cake party!

It's an amazing idea! You don't have to worry about food :) And suddenly there..was a cake which looked really funny and i was really curious about it...what does it taste like..is it soft or just hard?? What is it????!

I never saw a cake like that before!

It tasted awesome. So I decided to present you the cake including recipe(in German). But first a short recipe about Janina.

Name: Janina
Age: 24
Job: B.A. fashion

What is your job and why?

it's my passion to create things which are beautiful & useful

What is your favorite food?

everything what has the taste of sweetness XD

Do you have a favorite drink?

vanilla coke hmmm

Do you have a favorite place?

my bed, which is so soft and cuddly.

What is your constant companion?

My Iphone! I'm totally addicted to it. XD

Matcha Latte Cake + ca12creme Gläschen

Und Teekekse als Gag dazu

Am besten so timen, das die Cremes ne Nacht lang im Kühlschrank durchziehen können.

Wenn nicht sollten sie Minimum 3h im Kühlschrank stehen können bevor man weiter arbeitet.

Vorbereitungen:

MatchaSirup herstellen.

Ich hab ihn wie auf dieser Seite hergestellt:

http://blog.wagashi-net.de/2010/02/matcha-likoer/

Allerdings habe ich noch etwas Kandiszucker in die Flasche gefüllt (etwas den Boden bedeckt) bevor ich den Sirup eingefüllt hab.

Und ich hab einen einfachen Schneebesen benützt, da ich keinen Chasen besitze.

Zutaten:

100g Rohrzucker Mitr Phol

100ml Wasser(gutes, stilles Wasser)
3 El Matcha
1 kleine Glasflasche
Auf ca. 60-70°C abkühlen lassen.
300 g Himbeeren, tiefgekühlt oder frisch
3 bis 4 EL Zucker
1 EL Kirschwasser
2 TL gemahlene Gelatine
Für die Weiße-Schokolade-Schicht:
200 g weiße Schokolade
50 ml Vollmilch
1 EL Vanilleessenz (alternativ: halbe Vanilleschote)
6 Blatt Gelatine
300 g Schlagsahne
Für die Weiße-Schokolade-Schicht:
200 g weiße Schokolade
50 ml Vollmilch
1 EL Vanilleessenz (alternativ: halbe Vanilleschote)
6 Blatt Gelatine
300 g Schlagsahne
Für die Schokoladen-Schicht die weiße Schokolade grob hacken und über heißem Wasserbad schmelzen. Gelatine in kaltem Wasser etwa 10 Minuten einweichen. Währenddessen Milch mit Vanilleessenz (oder dem Mark und der halben Vanilleschote) erhitzen, aber nicht zum Kochen bringen. (Schote herausnehmen.) Gelatineblätter nach und nach mit dem Schneebesen rührend auflösen. Schlagsahne sehr steif schlagen. Schokolade mit der Vanillemilch unter eifrigem Rühren mit dem Schneebesen zu einer cremigen Masse vermengen. Geschlagene Sahne unterheben. Ja, die Schokolade klumpt, aber das macht gar nichts. Ist die gesamte Schlagesahne untergehoben, zum Handmixer greifen und auf hoher Stufe gut aufschlagen. Auf die fest gewordene Himbeer-Schicht geben, glatt streichen und 3 Stunden im Kühlschrank fest werden lassen. Ich hatte die Torte schon am Vortag zubereitet und über Nacht ruhen lassen.
Für die Schokoladen-Schicht die weiße Schokolade grob hacken und über heißem Wasserbad schmelzen. Gelatine in kaltem Wasser etwa 10 Minuten einweichen. Währenddessen Milch mit Vanilleessenz (oder dem Mark und der halben Vanilleschote) erhitzen, aber nicht zum Kochen bringen. (Schote herausnehmen.) Gelatineblätter nach und nach mit dem Schneebesen rührend auflösen. Schlagsahne sehr steif schlagen. Schokolade mit der Vanillemilch unter eifrigem Rühren mit dem Schneebesen zu einer cremigen Masse vermengen. Geschlagene Sahne unterheben. Ja, die Schokolade klumpt, aber das macht gar nichts. Ist die gesamte Schlagesahne untergehoben, zum Handmixer greifen und auf hoher Stufe gut aufschlagen. Auf die fest gewordene Himbeer-Schicht geben, glatt streichen und 3 Stunden im Kühlschrank fest werden lassen. Ich hatte die Torte schon am Vortag zubereitet und über Nacht ruhen lassen.
30-40 ml Matcha Likör
30-40 ml Matcha Sirup
50-100ml ml frisch gebrühter Matcha (aus 3 Tl Pulver)
100g Zucker
3 Eigelbe
4-8 EL Matcha und 1 EL zum bestreuen

Die Glasflasche entweder mit kochendem Wasser oder ein wenig Alkohol sterilisieren.

Matcha in eine kleine Schüssel sieben, zu Seite stellen.

Das Wasser zusammen mit dem Zucker zum Kochen bringen, ein wenig kochen, bis der Zucker sich ganz gelöst hat. Der Sirup ist gut, wenn die Flüssigkeit ganz klar ist.

Den warmen Sirup in den Matcha löffelweise geben und gut umrühren, oder die Hälfte des Sirups hinzufügen und mit einem Chasen aufschlagen. Dazu am besten einen älteren* Chasen verwenden und vorher 10 Minuten im Wasser aufweichen, danach wieder ins Wasser legen, damit der Zucker gelöst wird.

Ordentlich aufschlagen, den restlichen Zucker-Sirup zugießen und durch ein feines Sieb in eine Flasche umfüllen.

Diesen Sirup sollte man im Kühlschrank aufbewahren und gut verschließen. Ich weiß leider nicht, wie lange dieser haltbar ist. Wegen des guten Aromas besser in kleineren Mengen immer wieder frisch herstellen, bei mir waren es am Ende um die 200ml.

*mit einem älteren Chasen meine ich einen der für Matcha Zubereitung nicht mehr gebraucht wird und normalerweise entsorgt werden würde. Der Zuckersirup muss sonst immer ausgewaschen werden.

Biskuitteig:

Zutaten:

160 g Mehl

1 tel. Backpulver (optional, ich hab ihn für diesen Kuchen weggelassen...aber wenn man noch keine Übung mit Luftschlagen hat ;) sollte man ihn beifügen)

200 g Zucker

4 Eier

ca. 4Eßl Wasser(kalt)

½ Päckchen grünen Lebensmittelfarbstoff (Puder)

Zuerst die Eier trennen und aus dem Eiweiß Schnee schlagen. Diesen beiseite (am besten in den Kühlschrank) stellen.

Das Eigelb mit dem Zucker solange mit einem Rührgerät rühren, bis das Eigelb heller wird und am besten eine art „Eierschalengelb“ annimmt.

Das Mehl mit dem Backpulver und der Lebensmittelfarbe mischen.

Den Eischnee in die Schüssel mit der Eigelb-Zuckercreme geben.

Diese etwas mit der Hand unterheben und nach und nach das Mehl dazugeben.

Das ganze wird noch fluffiger, wenn man das Mehl einsiebt.

Diesen Schritt UNBEDINGT mit der Hand machen!.

Am meisten Luft kann man unter die Masse heben, wenn man den Schneebesen nimmt, so tut als ob man die Schale auslöffeln möchte und dann den Schneebesen einfach am Rand abklopfen.

Das ganze solange wiederholen bis alles zu einem geschmeidigen leicht zähflüssigen Teig geworden ist.

Falls einem das unterrühren zu schwer fällt, etwas Wasser hinzugeben, damit es einfacher geht.

Den Teig in eine Rehrückenform füllen

(diese am besten vorher gut einfetten und etwas mit Grieß besteuben damit sich der Kuchen später besser aus der Form löst)

und ca. 15-25 Minuten im vor geheizten Ofen bei 180°C Umluft backen.

Am besten mit einem Schaschlikspieß testen ob der Teig ganz durch ist.

Wenn kein Teig mehr am Spieß klebt ist der Teig durch.

Wenn der Kuchen fertig ist, Teig aus der Form stülpen.

Sobald man ihn anfassen kann Ringe aus dem Rücken schneiden, damit aus der hälfte ein Kreis wird, (wenn man die Teile zusammen legt).

Entweder einzelne Ringe oder 2-3ringe pro Stück.

Für meinen Kuchen hatte ich unten eine Schicht von 3Ringen und 2mit einem um diese besser Stapeln zu können.

Je nachdem wie viele Schichten der Kuchen/ die Tassen später haben sollen.

Das ganze zum Abkühlen beiseite Stellen.

Himmbeer und Schoko Schicht:

Zuerst die Himmbeerschicht auf alle Biskuitteilchen streichen und erstarren lassen.

Rest in kleine Schälchen füllen oder einfach nur ca die hälfte machen.

Während dessen die Weiße Schoko Schicht anrühren.

Diese danach auf die Hälfte der Scheiben geben, am besten auf die einzelnen Ringe, da diese Schicht später auch den Schaum des „Getränks“ darstellen sollte.

(mir ist ein kleines vopah passiert... deswegen hat sich meine Reihenfolge etwas geändert. Stelle NIEMALS Farbpulver neben Gelatine... oder dein weißer Schaum is blau -_-!)

Wer so tolle Ringe hat zum Formen von Reis oder Nachspeisen ist klar im Vorteil!

Wenn nicht muss man sich mit einer etwas abenteuerlichen Kreation aus Alufolie weiterhelfen oder schauen ob man eine Schale hat, die ca den selben Umfang hat wie die Kuchenstückchen (sollte aber flach sein). Dann kann man die Schokocreme auch erstmal vorformen, und kühl werden lassen. Wenn sie steif ist und in Form bleibt aus der Form stülpen und auf die Himmbeerschicht geben.

Den Rest wieder in die Schälchen füllen.

Wie aus CharlottesBLog :

http://charlottenblog.blogspot.de/2012/04/ostersonntagskaffeetrinken-weie.html

Zutaten:

Für die Himbeer-Schicht:

Himbeeren mit Zucker in einem Topf erhitzen, aber nicht kochen, und zwar bis die Himbeeren zerfallen sind und der Zucker aufgelöst ist. Ggf. passieren, wenn man die Kerne nicht mag. Kirschwasser und Gelatine in die warme Masse geben und gut umrühren, bis sich die Gelatine aufgelöst hat. Abkühlen lassen, bis die Masse nicht mehr dampft und auf dem grünen Biskuit verteilen. Glatt streichen und im Kühlschrank fest werden lassen.

Matcha Mascaprone Creme:

Hierzu gibt es zwei Möglichkeiten... entweder eine Creme mit Ei-Zucker Basis über Wasserbad oder die einfache und schnellere idiotensichere Version mit einer Mischung aus Mascaprone und Quark.

Version 1, schmeckt meiner Meinung nach wie Matchaeis *-*, man brauch nur etwas Gelantine!!

Version 2 geht schneller und schmeckt auch super lecker.

Zuerst schnell und zackig.

250g Mascaprone

250g SahneQuark (=Speißequark mit ca 40%, NICHT Magaquark)

ca40-60ml Matchasirup

3-4TL Matchapulver

ca.3Blatt Blatt Gelantine

Zucker zum abschmecken.

Mascaprone und Quark mit Handrührgerät cremig schlagen. Matchasirup und Pulver hinzufügen.

Gelatine wie auf Verpackung anrühren.

Bevor ihr die Gelatine mit einmischt, testet den Quark ob er euch schmeckt ggf Zucker und/ oder mehr Matcha hinzufügen.

Er sollte nicht zu süß sein. Bedenkt das die süße des Teigs und der, der Schokoladencreme dazu kommen.

Nach dem Abschmecken einfach wie auf der Gelatineverpackung die Gelatine einrühren.

Das ganze auf die noch freien Teigringe geben und den Rest auf die Schüsselchen verteilen.

Das ganze zum anziehen Kühlstellen.

ODER:

Wie folgende Tiramisucreme von : http://blog.wagashi-net.de/2010/03/matcha-tiramisu/

Allerdings brach ihr den El zum bestreuen nicht. Und ihr könnt auch einfach anstatt Likör wieder den Sirup benützen.

+ ihr braucht unbedingt Gelantine, sonst wird die Vreme nicht fest, und bleibt nicht in Form!

Für ca 600 g/ml der creme solltet ihr schon 6 Blatt Gelantine benützen oder sogar etwas mehr.

Wenn ihr das ganze noch Farbintensiver haben wollt, mischt noch etwas Farbstoff unter.

Zutaten:

500g Mascaprone

Zuerst Matcha-Mixtur herstellen:

Den Matcha mit Chasen aufschlagen: es sollte ein starker Matcha sein, aus Trinkqualität, aber auch Kochqualität wird in Ordnung sein. Mit weniger Wasser als sonst brühen, bei mir waren es 80ml Wasser und 3 gehäufte Teelöffel Matcha.

In den Matcha ca. 30ml Sirup und 30ml Matcha Likör hinzufügen. Auch hier ein wenig eigenem Geschmack anpassen, deswegen sind die Milliliter Angaben immer Richtwerte.

Das wird die Flüssigkeit für das Tränken des Biskuits, aber auch für die Creme.

Die Eier trennen, und die Eigelbe zusammen mit dem Zucker über heißem Wasserbad dick und schaumig schlagen. 4 El der Matcha-Mixtur zugeben, die Masse wird dünner, wieder erhitzen und dick aufschlagen. Wegen der eventuellen „Gefahr“ unbedingt 10 Minuten lang die Eigelbe über dem Wasserdampf aufschlagen, nur so werden eventuelle Bakterien vernichtet.

Durch die Hitze wird der Alkohol verfliegen, nach dem Abkühlen noch mal 6-8 El Matcha-Mixtur und 5-6 El Matcha Pulver hinzufügen.

Die Mascaprone erst nach dem Abkühlen hinzufügen, vorher cremig rühren und esslöffelweise unter die Creme mischen.

Eine rechteckige Form mit Backpapier auslegen. Das Biskuit passend zu der Form zuschneiden, mit der braunen Seite nach unten reinlegen, und mit Matcha-Mixtur tränken. Es sollte nicht trocken sein aber auch nicht durchweicht.

Eine dicke Schicht der Creme darauf verteilen und mit dem nächsten Biskuit-Platte abdecken. Das Biskuit tränken und wieder die Creme darauf verteilen und, entweder nochmals eine Biskuit Platte auflegen(wenn es mehr ein Kuchen sein soll) oder dick die Creme verteilen und glatt streiche

Wenn ihr alles fertig habt alles 3h oder über Nacht kalt stellen.

Wenn die Cremes nicht mehr zamfallen kanns wieter gehen.

Wären dessen könnt ihr schon mal die Fondantmasse herstellen bzw in der früh bevor ihr weiter arbeitet.

Fondant:

Ich hab mich an ein Rezept von Chefkoch gehalten (einfach nach Marshmellow Fondant suchen) allerdings hab ich dabei festgestellt das mir ein andere Mischverhältnis ausreicht.

Zutaten:

Ca.300g Puderzucker (um genau zu sein etwas mehr als eine Packung)

250g Marshmellow’s

3EL Wasser

Die Marshmellos mit dem Wasser in die Mikrowelle geben.

Ca 3-4 mal 30sek. Lang erwärmen bis sie weich werden.

Ihr solltet ab und zu mal die Marshmellows anstupsen. Manchmal zerlaufen sie nicht sofort sondern die Aussenschicht bleibt obwohl sie innen schon weis sind.

Etwas rumrühren ;)

Wenn sie weich sind die hälfte des Puderzuckers hinzugeben und rühren.

Danach den Rest unterheben und kneten, bis es ein Teig geworden ist, den man gut ausrollen kann.

...Probieren geht über studieren, -> kaufen geht auch schmeckt bestimmt aber nur halb so gut ;)

Das Fondant ausrollen.

Jetzt könnt ihr die fertigen Küchlein aus dem Kühlschrank holen.

Nehmt die mit der Matchacreme und stellt sie auf die ausgerollte fondant.

„Tassenboden“ ausschneiden.

Die Kuchen mit dem Boden beiseite stellen, die anderen draufstellen,...

Nun abmessen wie hoch die Kreation ist und was für einen umfang sie hat.

Aus dem Fondant einen Quadratischen Streifen schneiden der diesen Maßen entspricht.

Mit einer Gabel eine Seite aufreihen um den effekt einer Japanischen Töpferqualität zu simulieren.

Dann das ganze um den Kuchen wickeln, damit es sich aussieht wie eine Teetasse.

FERTIG

Ausser ihr wollt es noch etwas tunen... und aus weißer Schokolade ein Milch-Schaum-Häubchen basteln um es noch realistischer ausschauen zu lassen.

Teebeutelkekse:

Einfach ans Rezepthalten.

Den Teig ausrollen und in Form von Teebeuteln ausstechen/schneiden.

Mit hilfe eines Schaschlikspießes Löcher einstechen und Backen.

Danach Schokolade Schmelzen. Ca.400g und unten Eintunken,

so das es aussieht wie Teebeutel.

Wenn die Schokolade getrocknet ist könnt ihr etwas Bindfaden durch die Löcher ziehen und kleine „Teeschildchen“ ankleben.

Hierzu hab ich aus dem Bastelshop einfach Stoffklebeband benützt oder irgend einen anderen bedruckten Tesafilm damit es hübscher aussieht.

FERTIG

http://www.chefkoch.de/rezepte/1657561273729843/Matcha-Cookies.html

Project Cupboard

2013-04-05T10:06:00.000-07:00

Weehee we're done!
What a great holiday! 2 weeks of building, designing and waiting :)
Now it is done and I'm happy! So happy We went to "lower Bavaria" where Tobis Father has a great workshop. We cut, painted and measured - but it was cold and windy ...uh yes that was really really cold! At some cold point I decided to go insinde and bake something :) mhhh how about a Quiche? The boys would be glad.

I really planned our cupboard for months. I was stakling through the interenet if there's a manual :) but good to know to have tobies dad... he helped a lot! I always wanted a white living room. Playing with 3 colors. Beige, black and white. A white cupboard, a black table and beige/white curtains.

I think we're done for now :) Happy Weekend!

Cheers Chris

It's all about Pepople #1 {2013}

2013-04-03T01:05:00.001-07:00

There are funny ways to get to know people..

I would say he's a friend from Google plus or better a nice blogger colleague.
He recommends me recipes and gives me good feedback for my posts. I really appreciated that.
So give a warm welcome to Dirk. A passionated hobby chef! Here's a short Foody-CV.

Name: Dirk Reul

Age: 37

Job: Service Manager Finance IT

What is your job and why?
The challenge to work in complex environments with demanding customers, combined with international contacts and a very high degree of personal responsibility. This job is absolutely perfect.

What is your favorite food?

My favorite dish is very simple, with cumin, sugar, salt and fennel. Marinate overnight pigs Bach (Wammerl) which needs to be cooked at low temperature for a few hours and end up crispy fried by barbecue. Here are simple spices combines with a pure flavor of meat to a juicy and tender it still incredibly tasty meat dish, which is highly suitable as a sandwich filling or in Ramen let.

Do you have a favorite drink? And why?

I love good coffee, it will fit perfect to desserts or after dinner. The properly roasted beans variety, combined with the appropriate method of preparation and a few spices, produce the subtle nuances of good coffee and of course they are comparable to a few other beverages.

Do you have a favorite place?

My apartment, my own retreat. The place that I've set up the same way, it meets my taste.

What is your constant companion?
My smart phone, somehow the little electronic helper has become the essential tool.

Recipe:
Pear and Gorgonzola Risotto with roasted Walnuts

Today's dish a real Italian classic, combining the the spicy, piquant flavour of the Gorgonzola with the sweetness of the caramelized pears. There is even a saying in Italy “al contadino non far sapere quant’è buono il cacio con le pere” (don’t let the farmer know how good cheese is with pears). This is a beautiful combination. For those afraid of strong cheese, this is not the dominant flavour, it is the mix of savoury and sweet that is a true pleasure, go ahead try it. Add less cheese if you are afraid and increase the amount until you are satisfied.

(2 servings)

Ingredients

150g Carnaroli rice (risotto rice)
olive oil
250ml dry white wine
1 shallot
1 leek
fresh ground black pepper
40 g butter
60 g Parmesan
fresh Thyme
small handfull of Walnut cores
1 Tbs of brown sugar
butter
80g of Gorgonzola
2 ripe pears
1- 1,5 l of boiling vegetable stock (or chicken)

Mise en Place

- peel the shallot and mince it finely and cut the cleaned leek into thin

rings

- bring the stock to a boil

- gently roast the Walnut cores in a non stick pan, do not burn them

- peel the pears, remove the core and cut into bite sized cubes

- heat a Tbs of butter in a non stick pan and saute the pear cubes for a

few minutes, add the sugar and caramelize them gently, put aside

- grate the Parmesan and pull off a tsp of thyme tips, put aside

Preparation

Heat the olive oil in a pot, add a tsp of butter, add the chopped onions and leek, stir and cook until translucent. Add the risotto rice and stir until translucent, after about 3 minutes of gentle stirring add the white wine, stir and wait until the liquid has been soaked up by the rice. Start adding the stock until the risotto is covered, stir occasionally and keep adding stock and stir from time to time.

Try the risotto after about 15 minutes, it is supposed to be soft on the outside and still have some bite in the middle all the while already being creamy. Add the Gorgonzola and pears and keep stirring until the cheese melts and the pears are warmed through.

Turn off the heat and add the Parmesan and thyme tips along with a tsp of butter. Stir and put the lid on the pot. Let it rest for about two minutes. Season with salt and fresh Pepper to your liking.

Serve with a fruity, chilled white wine and add the roasted walnuts along with some fresh thyme tips.