La Palta Reina - Die Avocado Koenigin

Here's my recipe for the chilean Palta Reina.

It's makes a great hors d'oeuvre or better a starter and a wonderful way to start a meal. OMG - I'm starting to sound like Julia Child

Recipe for 6 people

you'll need:

* 3 large avocados (1/2 per person)
* 2 small or 1 large avocado (filling)
* 200 grs. raw shrimp tails - crab meat or lobster also possible
* Cherry tomatoes - as many as you wish (I take 3-4) in quarters
* Parsley
* Chives - decoration
* salt & pepper
* freshly pressed lemon juice - about a tbs.
* 2-3 tbs. homemade mayonnaise

Take the avocados for the filling and mash them into a light guacamole like consistency. Add shrimp (or crab meat), parsley, cherry tomatoes in quarters, about 2-3 tbs of the homemade mayo, salt & pepper to taste and the freshly pressed lemon juice.

Homemade mayonnaise (not so thick)

* 1 egg
* oil
* salt & pepper
* freshly pressed lemon juice
* 2 cherry tomatoes (crushed)

If you have a handheld mixing machine... use it. Gets the mayo done in no time! if not the good olf fashion way will take longer but give the same effect. Mix it so that it's not so thick. The cherry tomatoes add not only colour but also flavour.

Lamb's lettuce use as a bed on the serving plate (also helps keep the avocado stable).

Take the rest of the avocados, cut them in half, peel them and fill them with the avocado-shrimp filling. Place on lamb's lettuce and sprinkle rest of mayonnaise on both the filled avocado and the lettuce.

Serve with chilled white wine.

Buen Provecho!

The Weisswurst

So, today is my last day at my job. Thought it would be a nice gesture to invite everyone to a Weisswurst breakfast and say goodbye.

I've got mixed feelings.. thought I would be a lot happier than I actually feel, don't get me wrong it's not like I'm having 2nd thoughts of going to Korea or anything.. it's just weird.

Anyway, I'm not really known for my great writing skills so not to disappoint you..

It's the people you meet that make it all worthwhile

How to make - cook and eat a Weisswurst

Weisswurst recipe:

Ingredients:

2.5 Kg. veal
30 grs. ground mustard seed
2.5 Kg. lean pork butts
1 Tbsp. ground white pepper
100 grs. non-fat dry milk
1 tsp. ground celery seeds
100 grs. salt
1 tsp. mace
100 grs. soy protein concentrate
30 grs. powdered dextrose
1 tsp. onion powder
250 ml. ice water
1 tsp. parsley

Directions:

Grind meat through a 0.65 cm or 0.95 cm grinder plate. Add all the ingredients except
the water and mix thoroughly until evenly distributed. Place the meat in the food processor, adding the water as you go along. This will help emulsify the meat.

Stuff into a 32-35 mm hog casing and make into 12cm to 15cm links. Place into 71.1 °C water and cook until an internal temperature of 65.5°C is attained.

Serve with a Brezen, sweet spicy mustard and a cold tall glas of Weißbier

Enjoy!

Recipes for the summer and the Whole Family

Summer recepies.. Home-made Peach cake a la Juanito...

Sie Brauchen für das Teig:








* 250 grs Mehl
* 50 grs butter
* 1 Ei
* 50 grs zucker
* (liebe)
* ein bischen lauwarmes Milch (kucken mit die Augen)
* und ein 1/2 paketchen backhefe
* 2-4 nectarinen

Et presto. Zuerst alles getrockene Zutaten zusammen mischen. In ein topf das milch, butter leicht hitzen... bis das butter nicht mehr butter ist. :) wenn das Butter/Milch mischung lauwarm ist die Ei dazu einrühren. Backofen heissen.. 180 Degrees Celcius.

30 Stunde warten...



in die zwischenzeit 2 bis 4 Nectarinen (mit oder ohne Haut) in scheibe schneiden, wenn du ein bisschen liquer hast... rein damit.. aber achtung.. nicht so viel. nur ein bisschen. Die frucht mischung sollte nicht so flüssig sein.

Nach die Wartezeit die Teig in ein backform rein machen.. Teig muss der Boden total decken... nochmal 1/2 stunde warten...


wenn das teig eine zweite mal gewachsen ist. rein mit das fruchtmisching und für ungefahr 30-45 minuten backen.

und Guette