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pimped Toffifee box!

wish now I would like to show you how I pimp my Toffifee boxes.

It is a simple one workshop, but I think the result is still manufactures a lot!

I have the lower part of the toffifee pushed out of the shell and working around a new shell. One can, of course, paste the cover, which I personally find but not as nice.

For the shell I cut a piece of cardstock (I've used for re-colored card) to the size 17.6 cm x 28 cm.

I have at 1.9 cm, 4.1 cm, 14.8 cm and 17.1 cm small dots with pencil marks on the long side and there then folded vertically with the ScorPal. Then glued to the narrow glue tab double sided tape (the tape is blue for me) and already, the shell can be glued together:



My shell looks like this:



Now you can decorate the envelope at will.
I have my envelope with cardstock, which I have decorated with a border punch, decorated design paper, a sandblasted stamp, flowers, scrolls and beads.
But, there are no limits set your imagination, of course.

My finished hull now looks like this:

Maybe you even like my little workshop?

I hope you enjoy your own,

still have a nice day,

Kati

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Dresdner Eierschecke bottomless

yes I love the cake from my home idolatrous ... because it is not really worth that one himself to the mixer picks up and asks himself in the bakery. But since I am no longer in the Vogtland, I will unfortunately have no choice but to bake than yourself, as there are now in Bavaria is no comparable cake at the bakery.

Eierschecke should it be this time ..... I have to admit yes, I have this exquisite cakes have always resorted to a baking mix . In Bavaria I have seen this mixture well before. For those who do not last forever in the kitchen, this package is recommended, however, because that is really delicious and tastes like home.

But even the woman .. and so I went in search of a recipe. I also found some recipes, but somehow I got this from something strange. Either lacked the quantitative data, or the descriptions were be desired. Apparently the original Dresdner Eierschecke recipe is guarded like a great treasure. So I cobbled together out of my own recipes dubious. It should be a cake without a bottom, because I so often before always left on the plate ...

Ingredients:

For the quark mass:
500g Quark
1 egg
125g sugar
little lemon zest
1 package vanilla pudding

For Eierschecke:
5 eggs 130g butter

150g sugar 1 packet vanilla pudding


Preparation:

First, a packet of pudding is cooked according to package instructions and set aside to cool.

In the meantime, all the ingredients for the quark mass with a mixer and place in a greased pan.

For Eierschecke the eggs are separated and the protein is repealed. The egg yolks with butter and sugar until fluffy and stir in spoonfuls of the cooled pudding.

The protein until stiff and gently fold into the custard. Then add the eggs pinto on the quark mass.

bake in a preheated oven at 200 ° C for 10 minutes, then turn down the temperature to 160 ° and bake in about 50 minutes. Since the Eierschecke is relatively fast dark, cover the mold after 20 minutes with aluminum foil.

the finished cake to cool briefly before serving and sprinkle with sugar.

Conclusion: really convinced me that no soil, since the cake in the lower part a bit too "wet" is. The original taste of it comes pretty close, but I think I still have the recipe something perfect. In the next experiment, there are in any case NEN back ground! : O)

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Schwammespalken - Counterfeit Vogtländischer mushroom pot

sponges, in addition to potatoes in the kitchen Vogtland very popular. Especially if the Schwammezeit approaches, one can see in the Vogtland villages and more often smaller groups who make their baskets in the forest. In recent years there in the Vogtland indeed a real Schwammeschwemme * grin *.


And after the full baskets were hauled home, newspapers are laid out in front of the house and it goes to the common Schwammeputzen. Most of the fresh sponge then just fried and eaten with a piece of fresh bread. If large quantities are present, they are either boiled sweet and sour, or to cut the sponge and let it run on large caps dry cake.


Another method of preparation are the Schwammespalken, a hearty stew with vegetables and potatoes. Who does not like quite as thick stews, can also create magic with a tasty baked Schwammebrieh Kließ.


whom it once the Vogtland leads, will find this dish in rural guest houses on every menu.


As I do at this season no fresh Vogtland sponges have at home, I have something improvised. I used brown mushrooms and dried porcini mushrooms from the forests Vogtland. Tastes although not quite as strong as it should be, but it's still very tasty!

The recipe is from the small booklet "looked in Vogtland kitchens" which was published in 1999 by the Sparkasse Vogtland. The book is available in normal bookstores not to my knowledge available. But you can buy in bookstores or in the Vogtland Vogtland shop for discount of only 5 EUR.

I have modified the recipe a minimum and used only half of the ingredients. I will note my changes back to the original ingredients.

Ingredients:

1 kg of fresh mixed wild mushrooms (I used chestnut mushrooms and dried porcini mushrooms)

1 onion

1 leek

2 carrots (at least with me just reingeschnippelt with, since they had to leave ...)

some celery (I through parsley root replaced)

150g bacon (diced ham is also sufficient)

1 / 2 liters vegetable stock

500g potatoes

thyme

salt, pepper

1 bay leaf

4 juniper berries

some sugar

some white wine vinegar

butter

Preparation:

Who uses dried sponges should this before about a half hour in warm water to soften.

fresh sponge brush and chop. The onion, leek, and the rest of the vegetables cut into small cubes also.

Heat the butter, add ham cubes, all the vegetables and sauté about 5 minutes. Then add the sponge and mix everything well. The soaked dried sponges including Now add the broth, too. Thyme, bay leaf and juniper berries add and fill with the broth. Mix well and strong season with salt and pepper. let boil and simmer for half an hour.

Meanwhile peel the potatoes and cut into small cubes. These give the stew and let it simmer for another half an hour.

The stew just before serving with sugar and vinegar and sour flavored as desired.

Simply slice fresh ne Bread and everything is perfect! baked

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flashed back!

On Tuesday, I again flashed on and with the stamp chickens.

was this sketch of me to implement:



And this card I gewerkelt beyond:



Thank you for your visit and your kind comments. I wish

Have a nice, creative weekend

Kati

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And once again Winter Greetings!

Good morning!

For's card Ketting in stamp-with-friends, our Yahoo Group, was a snowman card required and this card I have gewerkelt Sonja:



should again this card have now arrived and here I hope very much that it has pleased the recipient!

And, you like it?

Thank you for stopping by.
I wish you a great start to the day,

Kati

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Winter Greetings

Good morning!

I have participated in the Winterkartenketting stamp chickens and this card has Edith / stamp from me.



Meanwhile, it should have arrived and I hope very much that they liked it.

Maybe you like it even a little?

Thank you for your visit.
I wish you a nice day,

Kati

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Total hearted ...

a wonderful morning!

As it now goes to great strides on Valentine's Day, I have gewerkelt a Valentine card. By default, I added the sketch of the current challenge at Take time for you served, and I want to participate with the card of course to this:

Thanks for your visit and a great Wednesday, I wish you

Kati

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weeks Sketch # 89

This Week there is this great week in the sketch by Edith stamp chickens.



And I forced yesterday and now must stay at home, my son is lying flat with the flu, I had the same time to process it into a card. I turned him, however:



Thank you for your visit and for your kind comments, which I am always very much.

Have a nice day,

Kati

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- Japanese Soufle cheesecake

As Sylvia of rock the kitchen last week this cake had, I knew immediately at the sight - I want it too! : O)

the recipe for Wagashi Maniac had discovered in this blog he is honored as the world's best cheesecake - so even more reason to try it out.

The preparation is somewhat more complicated / time consuming than regular cheesecake, but ensure you are rewarded at the end with a fluffy cloud.

remembers The taste me this cheese cake completely in the original Dresdner Eierschecke and is supposed schonmal saying something: o)

recipe I post no extra today because HERE and HERE there is a very good and detailed description: o)

Conclusion: The cake tastes great, but for the title of world's best cheesecake s enough for me somehow not, but then I prefer the classic cheese cake that is baked with real cheese and vanilla pudding mix: o) - I could actually do on occasion and once again .....

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Shepherd's Pie in my own way

As you may know, I's so happy and hearty love to cook without a lot of bells and whistles. And there can now do the temperatures to once again left on the table which should be slightly warmed up really well and tastes good. As offers are indeed a crowd of very well, but this time it should even be something else.

On the Internet I came across a traditional Irish national dish -> Shepherd's Pie . The cooking method I liked it because I love mashed potatoes! This dish is also called shepherds pie or shepherd's pie, because it is usually cooked with lamb mince.

Meanwhile, there are countless variations of this pie, however, and I never imagined my own run-crafted, not necessarily because I like lamb and it is not always available.

Incidentally, this is again a perfect dish that you can eat the next day, so I've also once again prepared a larger quantity. O)

Ingredients:

500g minced meat
1 large onion
3 carrots
1 stalk leek
1 parsley root
ca . 400ml beef stock
salt, pepper

500g potatoes
milk
salt, pepper, nutmeg
butter

Preparation:

put on boil potatoes.

the onions into cubes and fry in sunflower oil or clarified butter. Then add the shredded meat and let it roast well.

In the meantime, cut the vegetables into small cubes and the meat. Mix well and cook briefly. Now pour the beef stock and let the whole hinköcheln about 10 minutes before him.

the potatoes, which are now ready to process, with a Breistampfer to a coarse puree. If you have a potato masher should use it, but it's also use a masher. add

hot milk and all season well with salt, pepper and nutmeg. Finally, a few Butterflöcken stir.

The minced vegetable mixture into an ovenproof dish and spread the mashed potatoes over it. With a spoon you can at will still push a few ornaments.

the casserole in a preheated oven at 170 ° C bake for about 30 minutes. May reduce the temperature by half a bit to make the mashed potatoes is not too dark.

Conclusion: Just something I like!

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Workshop Giotto packing!

Hello!

day have I brought back a small workshop!

Do you know that? You want someone to bring a little attention, but it will look like after that? Thus the idea for this package. This is a box that fit in the 2 poles Giotto!

you need a piece of cardstock the size 19 x 32.5 cm. I've used for cardboard.



This puts her with the narrow side up and score at 2.5 ", 3.5", 6 "and 7". I have all folded with the ScorPal.



Now her the CS rotates 90 degrees and score at 1 ", 11" and 12 ".



will then cut the cardstock as shown in the following image.
As you can see, I have the little tabs slightly beveled and rounded off the top, large flap corners.



Now it's also going to go on decorating. I have pasted my box of pattern paper.
The pieces are 24.8 cm x 2 cm = 2x
24.8 cm x 5.8 cm = 2 x 2 cm x 5.8 cm
= 2x
large. I then on the clips that are taped, glued, double-sided tape. (These are the blue stripes!)



stuck together My box looks like this:



Now you can decorate it the finished box. Since your imagination is of course the limit!

This is my finished box:






I hope that you liked my little workshop!

I would be delighted if you, if you nacharbeitet the workshop, the source refers to me here and show your finished work!

Now I wish you a nice, creative weekend,

Kati

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The art of culinary seduction

match the monthly blog event from saucepan , which stands under the motto Valentine's , I thought to myself that I give you some small hints of aphrodisiac food for the journey. : O)

© Werner B. / PIXELIO

make with these ingredients alert you tired, timid or brave Bound loosely * wink *

I'm curious You let what you think!

Be inspired by the following ingredients for lust and love! The dates are the way of a small booklet called "love menus - Sophisticated sensual delights for hours" and by whom? course of our spice guru Alfons Schubeck : o)

vegetables

© daisy / PIXELIO

• artichoke - bitter is the magic of the healing power of this thistle vegetables. tremendously exciting the artichoke is already stripping off - Cooked with various dips and a super-stimulator.
• fennel - low in calories, lots of carotene and plenty of Vitamin C - This is POWER
• Garlic - strengthens the heart - the best should be his sweetheart but first ask if they like garlic, otherwise the back assail;)
• Leek / Leek - is encouraging!
• celery - this miracle tuber says a relaxing and soothing effect after
• asparagus - if only the shape of the asparagus has aphrodisiac to some, but that is the only one, because asparagus has a rather strong diuretic, this can also be a disadvantage * grin *
• tomatoes - they are also called love apples ...
• truffle - probably one of the safest, but also most costly ways to tease out the erotic thoughts
• onions - the existing mustard oils stimulate not only the lacrimal glands;)

fruits

© wrw / PIXELIO

• apples - thanks to Adam and Eve, the source of all temptations
• figs - Probably one of the most erotic fruits that there are any
• quince - In ancient sagas is the quince for happiness, love and fertility
• grapes - the small berries make merry - Thus, for all Slackers! - First nibble grapes! ;)

herbs

© daisy / PIXELIO

• dill - fresh chopped cabbage sells this (almost) any anxiety
• chervil - is tiring chaps, but only in very large quantities
• melissa - Who often gets nervous - Melissengeist helps;)
• mint - another herb for the man's world - is to increase sexual pleasure and supposedly even help for impotence - How about using a general Minzbad?
• parsley - Get Power and encourages
• rosemary - stimulates the senses and is good against excessive palpitations

spices

© Dieter Kaiser / PIXELIO

• Chili - The agitators at all! - Praise, making sharp!
• Ginger - stimulates blood circulation
• carnations - are considered an appetizer for that special something
• nutmeg - my personal favorite spice! - Is to spark fresh grated nutmeg, a true love fireworks
• cinnamon - the sweet fragrance of cinnamon stimulates the senses

I hope I was able to hereby give you a glimpse into the lustful world of culinary seduction. I also learned while writing this article a lot and will use one or the other soon again: o)

In this sense I wish you much pleasure to the blog event!

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flash card from the flash on 01/18/2011

Hello!

Yesterday I again at 20.30 Clock stamp in the chickens invited to the flash temples.

This is the sketch this time there was a default by me:



And this is my reaction to:



Thank you for your visit, I hope you continue to
nice day,

Kati

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Happy Birthday Happy Valentine

Good morning!

The love Frida so is my partner in the chicken stamp chickens and they had a birthday! With less than a week late on Friday it has now finally this set of get me. And what fits better than chicken for a stamp motif as the PB-chicken?



It consists of a card

an envelope with a PB-slapstick punch,

the chocolate-Teekärtchen, which you already know from the workshop,



and a box which is filled with flowers, charms, lace and Nashi was.

Frida has certainly written that she enjoyed the set.

Maybe you like it even a little?

I wish you a good Sunday,

Kati