Formulae For Recurring Deposit

pumpkin from a stall!


on my favorite downtown market you can buy basically everything and always.
strawberries in the middle of winter? No problem! Cherries
size of a walnut in the middle of February? You're welcome! Mandarins
summer? Or without obstacles! Replace
can long.


But pumpkins this time of year, is a real event ...
Pumpkin on "my" stall occurs at the beginning of October and disappears as if by magic wand - just after 1 November. Sometimes I wonder what vendors are doing with all these big cans, which, on All Saints is not sold ...? Where did you export? Do you throw in the trash just? And what harm they leave them on longer? Especially the pumpkin so well kept, even for a few months ...


So, when a few days ago, accidentally spotted the pumpkin stall (do not believe my eyes!) I threw myself at her full of enthusiasm. :)
not prepared anything to her tail, unusual and exclusive ...
simply baked with potatoes. With added herbs dish smelled beautifully and tasted great.



Herbal Pumpkin casserole - Potato

about 700g pumpkin (weight before peeling)
approximately 600g of potatoes (weight before peeling)
twig small tomatoes (such as varieties Cherry, strawberry, etc.).
1-2 tablespoons olive oil ½ teaspoon
dried thyme ½ teaspoon
dried rosemary
salt, pepper, Peeled potatoes

put into a pot of salted water. Bring to a boil, then immediately remove from heat and drain (do not boil, it's just pre-cooked potatoes). Cool. *
hollow pumpkin with a core, peel. Przestudzone potatoes and pumpkin slice thickness. about 5mm. Vegetables
move to a larger bowl, sprinkle with 1-2 tablespoons of olive oil, add herbs, salt and pepper - mix so that the pumpkin and potatoes oblepiły the oil and spices. Vegetables
put into casserole dish. Bake in preheated oven at 220 degree C to (heaters up - down) for about 20-30 minutes. until the vegetables are brown.

* Raw potatoes need more time to bake than the raw pumpkin. Pre-cooked potatoes can shorten this time. However be careful not to boil potatoes for too long, because it is too soft will crumble and lose the opportunity to slice them into slices.

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Chocolate Alchemy ...


"(...) I use only the best. Couverture blocks are slightly larger than a brick. Guy gives me the box of each of three types: dark, milk and white. This raw chocolate you need to harden it to be crystalline, hard, brittle surface with good gloss. Some people buy chocolate confectioners already tempered, but I like to do it myself. Infinitely fascinating revival of the dead raw blocks of couverture and pureeing them manually - I never use electric mixers - in large earthenware basins, and then melting, mixing and measuring the temperature, until it is just so that I could move to the next stage.
There is some alchemy in changing into a core of chocolate in a wise fool's gold, the magical amateur, which even my mother has to be relished. When I work, freed from all thoughts, breathe deeply. The windows are open and it would be cool if it was not the heat from the furnaces of the copper pan, melt vapor couverture. The combined smells of chocolate, vanilla, hot cinnamon Drugs of copper and, wonderfully evocative, is the sharp smell of raw land from South America, the hot resin fragrant forests rain. (...) The bitter elixir of life. "
(" Chocolat by Joanne Harris)


It's one of those books to which I return again and again, hoping that once again discover a detail that previously undetected fled. A small detail, seemingly innocent, but which in fact holds the key to the mystery. However
gladly come back to the film adaptation of "Chocolate." I await the moment when her husband is preparing to leave, "overnight", and then wrapped in warm sheets - again I live a beautiful story of Vianne ... Probably no surprise to anyone that my favorite scenes are those of the kitchen facilities of La Praline. View liquid couverture is almost hypnotic, and the exposure causes the chocolate sweetness every time the same gust of hunger ... I can not help not to drain all the domestic stocks ...
I wish that would ever be in a place where they are hidden secrets of alchemy and chocolate ... I discovered them one by one ...



the occasion of this year's Chocolate Weekend (in keeping an economy Atiny and Bey), I made a chocolate cake, broken orange flavor. Moist, fragrant, and contain a very small amount of flour. Instead, bond is ground almonds. Recipe for not long ago saw in the blog For the body and soul , and now was a good opportunity for doing so, to take advantage of the recipe. Slightly modified the recipe and in this form I give it here. In the original recipe I invite you to blog Carolina.







Chocolate - orange with raisins
inspired recipe from the blog For the body and soul

The Cake stand with a diameter of 21 cm:

1 / 3 cups raisins
1 / 3 cups candied orange peel
1 / 3 cups (80 ml) of whiskey or any alcohol (I used rum)
160 g ground almonds 50 g flour

300 g chocolate 70% cocoa content
zest of one orange
210 g soft butter
165 g caster sugar
5 eggs (eggs should be at room temperature) 2 tablespoons
cointreu (optional)

Icing:
175 ml cream (I used 30%)
200 g chocolate 70% cocoa content
raisins and candied
orange peel soaked in alcohol (preferably overnight).
Cake stand with a diameter of 21 cm a little grease, the underside of parchment paper for baking.
Preheat the oven to 180 ° C.
Chocolate break into pieces, dissolved in a water bath (set the dish with a broken ankle chocolate over a pan of hot water. We leave until the chocolate is melted. The bottom of the dish with a chocolate should not touch boiling water). Mix with grated orange peel.
beat butter with sugar and a pinch of salt and fluffy. Gradually add one egg mass each time whisking thoroughly to combine the ingredients (mass may weigh slightly, but this is normal, the components will merge again after the addition of almonds and flour.)
to gradually add the melted mass, przestudzoną chocolate. Stir in drained
delicacies from alcohol. Add flour and almonds, and cointreu - to join the mix of ingredients (by weight should not be stir too long).
mass into the prepared springform pan impose. Bake 1 hour or until toothpick wkłuty the measure is not wet. If the cake began to crack, cover with aluminum foil .*
baked cake in the form of leave for 10 minutes to cool, then remove from the mold.
Prepare icing. Broken ankle placed in a heat-resistant chocolate bowl.
cream and heat in pot. Just before it boils, remove from heat and pour it over the chocolate. Stir until chocolate is melted.
Icing pour into pie crust. Before serving allow for min. 1 hour at room temperature (not the refrigerator!) To solidify.

* I recommend not bake cakes to completely "dry stick". This type of cake taste better when they are slightly damp (not wet!) Than in the oven too desiccated.

Enjoy!

Cutting Of Chudidar Paijama

Masuria are "COOL" WINTER COAT

Spring is coming, so it's a nice moment for a photo-a summary of the winter from the perspective of the vineyard.

view of the vineyard of the lake, at 5:30:)

not ....., this is not the screen the "War of the Worlds"

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cold dessert in the frosty days



I look anxiously through the glass windows in the evening sky. Sidewalks were covered with white fluff. Again.
Not what I expected. While this state of affairs should not be surprised, after all in the middle of winter.
Today and yesterday, and the day before ... returning to work, rubbing his cheeks burning from the cold. Hands hidden in the (supposedly) warm gloves - baked mercilessly. Not meant to be. Aura
the jibes again, throwing the announcement of the spring breeze, and soon after pulling up violently.
covered himself with a blanket and dreaming ... The streets bathed in sunshine, a gushing fountain, the buds on the trees, a light dress, with gold - brown bike with a basket on the front ...
these dreams przesłodziłam tea. Fruit.
would prefer a piece of warm apple pie. Instead, it is cold panna cotta. Citrus.


I hope that at you warmer. Especially in the kitchen. Because in a warm kitchen easier tasty ideas are born. :)
And I look forward to hearing your ideas. :) Do you remember?

photographic competition - the culinary continues, and the rewards in the form of books, "Anyone can cook" waiting for the winners. They very much want to find new owners, the more that conceal an autograph from Jamie Oliver. :)
The Rules of the competition read here (click) .
recall only that the deadline for submission passes March 5 even at midnight.

We urge the common fun! :)



Panna cotta with tangerine
(6 small servings)

500ml of cream in it (36%)
rind of 1 lemon 3 tablespoons
caster sugar 4 leaves gelatine

1 tablespoon boiling water 2 tablespoons Cointreau


Leaves gelatine soaked in cold water.
cream pour into a pan, add finely grated lemon zest, sugar powder and put on very high heat. Bring to a boil and immediately remove from heat.

soaked gelatin good squeeze of the water. Pour 1 tablespoon of boiling water and stirring - dissolve. Add Cointreau. Pour all the cream and mix. Cool. Pour into cups. Put into the refrigerator to completely solidify.

And:
few pieces of fresh mandarins "wyfiletowanych" from the inner skins (or mandarin with sweet pickle available)
juice of 1 lemon juice of 1
orange
2 leaves gelatin

Leaves gelatine soaked in cold water. The pot
squeeze of lemon juice with the juice from the orange juice. Bring to a boil. Gelatin
squeeze out of the water, move into the hot juice - stir. Cool. The mass
zastygniętą cream arranged several pieces prepared mandarins. Pour juice from citrus. Cool in the refrigerator.
For dessert, do not, "gasped" odors in the refrigerator - each panna cotta dish with a transparent cover tightly with plastic wrap.
Enjoy!

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elections to the councils of districts and estates in 2011

On day 8 May 2011 has been assigned elections to the council following auxiliary units Danzig:
New Port,
Letnica,
Młyniska,
Krakowiec - West Hills,
Sobieszewo Island,
Rudniki,
Olszynka,
Hill Mickiewicz
Brętowo,
Kokoszki,
Strzyża,
Żabianka- Wejhera-Jelitkowo-Millennial
and Osowa.


plan to stand, for these most basic local initiatives (resolutions and active boards of auxiliary units) the paths for the development of the district or neighborhood. For who better knows the problems of our neighborhoods as we do not?

invite both the candidate and to participate in the elections on May 8!

Prithviraj Chethna Mallige

7 things about me you do not know, and popular table Beef Strogonoff


I got this e-mail:
"I invite you to the blogging fun in the" 7 things ... "
Sorry, but this sympathy."

the sympathy I would like to cut them into slices Gutek. : DI honestly I wish I lived closer, I could plan into practice. : D
really ever any such fun I get around a wide berth and I think perhaps I have never gave up in the draw is not ... :)
But let it be, this article describes the once secret. With sympathy. :)
Maybe not everything is funny, but probably (maybe not ...: D) true.
Well, I'm flying, I would like to have it over with. : D I'm starting from the earliest years.

1) As a child I suffered no mayonnaise, lettuce and cheese. But I had no problem with eating chitterlings and a decent plate shank. : D

2) For many years he played sports and chess. Belonged to the club, participated in training, traveled to matches and tournaments, clusters, etc..
know what is commonly said about szachistach. :) Today has not moved me, but then I was ready to claw my eyes anyone who dared to say aloud the phrase "reflex chess player." : D

3) As a fledgling student I wanted to become a blonde. So I bought the appropriate paint, self-imposed to the hair, waited spłukałam ... I found out that I have a carrot on her head. So the orange as possible. : D I will never spared the barber. ;-)

4) I am a typical woman. While in the closet a lot, my husband often hears linger, "I do not have what you put ...". And the best way for the blues, malaise, or other black days are, of course, shopping.

5) I have a strange affliction: you never get lost. And sometimes, how I wish! :)

6) I also have a different affliction: Do not wear artificial nails, do not use (with minor exceptions) with a solarium, do not inject Botox, liposuction is not even a full make-up do not do every day, and only for important occasions .. .

7) And who knows, maybe I should catch up have all these methods, because this year, which probably did not know I will turn 38 springs. :) So much

secrets about me.
Matches to disclose their Kate from the blog "chopped and seasoned with" :).
culinary and invite you today to the popular "Strogonov", a type of stew beef.



Beef Strogonoff

approximately 700g Sirloin Beef
oil for frying 1 onion

about 500ml of broth (or water) 2-3 bay leaves

pinch of dried thyme pinch of dried savory



approximately 300g button mushrooms 1 red bell pepper

approximately 200g cucumber
400ml tomato passata about
salt, pepper, paprika -
to taste 1-2 tablespoons mustard (I like one with mustard seeds)
about 125 ml (half a small compartment) of sour cream in it (18%) 1-2 tablespoons flour


meat cut into strips or cubes. Fry in skillet in a little olive oil. Meat translate to a larger pot and put the frying pan and fry chopped onion. Put it into the meat. Pour the whole broth, add bay leaves, thyme and savory. Cook until beef is tender bit (but not enough to be collapsed.) In the meantime, peel
mushrooms. All vegetables (mushrooms, peppers and cucumbers), slice. Put into a pot with meat. Pour the tomato passata. Bring to a boil. Season to taste with salt, pepper, paprika and mustard. Boil for about 20-30 minutes., Until the meat becomes very soft.
cream and pour into the cup. Slowly (would not zważyło), add a little sauce from the meat, stirring vigorously. Sprinkle flour, combine so as not to have lumps, then pour the whole into a pot of meat (preferably through a fine strainer). Mix. Bring to a boil. Serve
warm.
Enjoy!

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effects of the reform

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Consultations on metro rail

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"I am ...", or culinary photo contest for you! :)

Dear friends, together with the company Nikon, I would suggest to all of you today, good fun (with prizes :)). Fun - combining elements that I personally bring a lot of joy and who spend every free moment. Culinary and photography together. :)


Competition rules are very simple! Prepare
any food (of course most favorite). Photograph
it like you in the soul of the game. :) Run your
imagination ... Or a sense of humor ... Or both ... Perhaps the attitudes of the simplicity ...
... and My caption for the picture that begins with the words "I AM ..." complement according to your wishes.
Send a photo to me at the address pieprzczywanilia @ gmail. com (no spaces) and do not forget to enter in the text or title of an e-mail a description invented by himself, "I AM ...".
Please do not paste a description to the pictures!
Enter your name too, an online nickname or the name of my blog, if such a drive.

The contest will run for four weeks (photos You can send up to midnight March 5) , so you have plenty of time to prepare and submit their photographs. But do not wait until the last moment ...

Of all the submitted photos will choose the five most and publish them on the blog (your description of them also come up.)
For Nikon has produced winners prize. Five books
"Anyone can cook" by Jamie Oliver (autographed!) Waiting for the authors of the best work!

If you hesitate, or need a little inspiration - Watch this very short film (a few) , and see how others showed up. Jamie Oliver
"is the chef" ... :) Amazing is not it? : D


I hope for a good response from you!
competition is open to all, both permanent and faithful readers of Pepper and Vanilla, as well as those who dine here from time to time. For those who often leave a trace in the form of comments, as well as those who prefer to remain hidden. Maybe thanks to this contest, some of you dare to speak first? :)
Nor is there any limit to the brand or model of equipment the photographer. What counts is passion!

Greetings to all and welcome to the fun. :)

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pate in the work and what came ... :)


Nice pie! Throughout niewegetariański. :) He got to work and made a fuss. :)
And it was so. Maja aka Pamela entered the room with breakfast on a plate and said
"TIFF! In the kitchen, I left for you a piece of bread from a good bakery bread and something to. My mom baked. "
glance at the plate Pamelci. And I was no longer there. I rushed to the kitchen.
Soon I ate with undisguised pleasure. But it was good! About rrrany ... heaven in my mouth. :)
I heard about it already, because Pamelcia praised her mother's pie. :) No, but dry, it's not the same as tasting, right? : D
became aware of the decision. I bake!
There it is. :)


Admittedly, I have to honestly admit, my pie had some small shortcomings and was not as moist as the one that gave me the taste of May. But what! first cats for fences. ;-) The second approach would be better, because I already know, what special attention. At the earliest opportunity najtłustszy buy bacon, which I can only find in the store. :)

Halo ! :) We Miss! Mrs. Pate was delicious, with delicious! :)
Thank you for the recipe. :)

provision, which brought me Pamelcia, provided for the use of nearly 5 pounds of meat. :) It's too much for our capabilities. So I shared components to approximately half, but played with absolutely no accuracy in the Apothecary.
with the following proportions baked pie in two cups (one Cover the mold 30x11cm + 15x15cm). Some pie froze.


meat pie
by rule we Mai

about 1 kg of pork shoulder
about 0.5 kg of beef b / k
approximately 0.5-0.6 kg of fresh bacon (not too skinny!)
approximately 0.4 kg of pork liver (liver swapped for turkey)

few dried mushrooms (I gave a handful)

2 carrots 1 small parsley root
leek (I gave a clear part) piece
celery (I gave a quarter) 1 small onion

bay leaves (I gave 3 pieces)
allspice (I gave 4 grains)
black pepper (I gave 4 grains) and

:

2 rolls 3 eggs (separate yolks and protein)
salt, pepper and freshly grated nutmeg muszkatałowa, ginger powder - amount to taste
bunch of parsley (this is my own addition)

bacon lining the bottom of the plaque (swapped for thin slices of smoked bacon)

big pot to pour cold water. Put bay leaves, herb English and grains of black pepper. Put the beef and simmer (do not add salt because the meat will be tough). When cooking do add the shoulder, and the greens and dried mushrooms. Cook until meat is tender (but watch out for the cooking time, because you can "przesuszyć" meat).
At the very end of cooking - add liver and cook very briefly (cooked turkey liver, only a few minutes.).
meat and vegetables, remove from the broth, drain and cool. Soak the bread in the broth - a little squeeze. All mince (cooked pimento also fished and ground them.)
Season to taste with salt, pepper, vanilla and ginger muszkatałową. Add finely chopped parsley, egg yolks and whipped to stiff egg whites. Mix gently. Preheat oven to
at 180 deg C. Prepare keksówki. Parchment paper for baking. The bottom put bacon (or smear lard, and I laid out are thin slices of bacon). Put the weight of meat.
Bake for about 1 hour. (If the weight of meat we have quite a slip thick layer of keksówkach, if low-cups - it's baking time will be shorter.) When baking a stick check, should not be wet).
cool.
can freeze.
Enjoy!