Lauwarmer Linsensalat mit Johannisbeer-Joghurt-Dressing

200 g Lentils, 150 g whole milk yogurt, 2-3 tbsp redcurrant jelly, 2 tablespoons white wine vinegar, Salt and pepper, 100 g Babysalatmix, 2 Wieners, 1/2 bunch of chives, 2 carrots, 2 sticks of celery

Cook lentils in 1 liter of water for 35-40 minutes. 

Mix the dressing: yogurt, jelly and vinegar, season with salt and pepper.

Wash the lettuce, cut sausages into slices, chop the chives.

Peel, wash and finely chop carrots. Clean, wash and cut into thin slices the celery. 

Mix all the ingredients of the salad and serve warm.

Möhren-Ingwer-Suppe mit Nordseekrabben

800 g carrots, 1 onion, 80 g ginger, 1 tablespoon butter, 1 heaped teaspoon curry powder, 1 liter of vegetable stock, 1/4 bunch of chives, 100 g North Sea crab meat, 150 g whipped cream, Salt, Pepper
 

Peel the carrots, wash them and cut them into large pieces. Finely dice the onion and ginger root. Melt the butter in a pot. Sauté the onion in it, sprinkle with curry. Add the carrot pieces, also sauté. Add ginger and pour in the broth, bring to a boil and cook for about 15 minutes. Pour the cream and puree the soup. Add the chopped chives and the crab meat. Season with salt and pepper.

Revolverheld - Ich lass fur dich das Licht an

Now that's a great proposal ....

Molten chocolate hearts

The easiest recipe for the tasties result:

200 g bitter chocolate, 85 g butter, 3 eggs, 60 g powdered sugar, 40 g flour

Break the chocolate and melt it with butter in bain-marie.

In a double boiler whisk the eggs with sugar, add the flour and at the end the chocolate mix. 

Pour the mix in 6 silicone cups and put them for 30 minutes in the fridge.

15 minutes before serving, heat the oven at 200ºC, and bake the cake for 7-9 minutes.

Serve them with icecream or a raspberry sauce.

Sweet pickled chilli and lime ribs

Lick your fingers delicious :D

Thanks to Donna Hay for this amazing recipe!

8 coriander (cilantro) stalks, 6 kaffir lime leaves, 1 brown onion, quartered, 2 limes, sliced, 1 x 6cm-piece (30g) ginger, sliced, 2 tablespoons table salt, ½ cup (125ml) white vinegar, ½ cup (110g) white sugar, 2.5 litres water, 2kg (4 racks) American-style pork ribs
Sweet pickled chillies: 10 long red chillies, chopped, ¼ cup (70g) table salt, ½ cup (110g) white sugar, 1 tablespoon finely grated ginger, 1 tablespoon finely grated lime rind, ¼ cup (60ml) lime juice, 2 tablespoons white vinegar, ½ cup (125ml) kecap manis 

Place the coriander, lime leaves, onion, lime, ginger, salt, vinegar, sugar and water in a large saucepan over high heat and bring to the boil. Add the ribs, reduce the heat to medium and cover with a lid. Simmer for 30–40 minutes or until the ribs are tender. 

While the ribs are cooking, make the sweet pickled chillies. Place the chilli in a bowl, sprinkle with the salt and stand for 5 minutes. Transfer to a colander and rinse off the salt. Place the chilli, sugar, ginger, lime rind and juice and vinegar in a small food processor and process until finely chopped. Add the kecap manis and stir to combine. 

Carefully remove the ribs from the cooking liquid and place in a large deep-sided tray or dish. Pour over the chilli mixture and rub evenly over the ribs to coat. Cover with plastic wrap and refrigerate for 30 minutes until cool, or overnight. 

Preheat oven to 220°C (425°F). Place the ribs on wire racks set over 2 baking trays lined with non-stick baking paper. Roast for 20 minutes, brushing with the chilli marinade every 5 minutes, until golden and caramelised. 

Yosemite Time Lapse

Really, trully amazing

Yosemite HD II from Project Yosemite on Vimeo.

Rea Garvey - Can't say no

The latest video from Rea Garvey...