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  • City Trips | myBites
    eating eating out food food market guanganmen local specialty peking report restaurant snack street szechuanese on October 21 2011 by Robert Beijing City Tour and the Great Wall After a successful presentation at the conference we had the whole Friday and Saturday to discover Beijing Probably all travel guides will tell you to arrive at sights as early in the morning as possible because they all tend to get very crowded So our first destination early on Friday morning was the Tiananmen Square and the Forbidden City The best way to approach the world s largest square is from Qianmen subway station Although the events of 1989 are taboo and heavily censored in China you can still feel the consequences of the student protest Just to enter the square you have to go through security checks for some sights you even have to get rid of any bags and every pocket is double checked by guards Additionally the square is full of security cameras Well Beijing itself is full of cameras too but at the Tiananmen Square the number of security cameras is even more pressing most lanterns have 6 to 8 cameras gazing in every direction This is a preview of Beijing City Tour and the Great Wall Read the full post This entry was posted in City Trips and tagged beijing bell tower china city tour drum tower family fu s teahouse forbidden city hou hai hutong olympic park peking report tiananmen square on October 17 2011 by Robert Beijing The First Impressions Only 20 years ago Beijing was mocked being the largest village in the world After a rapid restructuring of the city and finally due to the 2008 Summer Olympic Games Beijing quickly evolved to a modern cosmopolitan city Fortunately the city managed to keep its

    Original URL path: http://mybites.de/category/reviews/city-trips/ (2016-02-16)
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  • Contests | myBites
    Berlin Several famous people from the German gastronomy scene were among the invited guests like restaurant critic and taster of the nation Wolfram Siebeck and his wife Barbara the celebrity chefs Cornelia Poletto and Ali Güngörmüs as well as the former German Minister of Consumer Protection Food and Agriculture and possibly the next Mayor of Berlin Renate Künast It was the final of the 2011 ZEIT cooking competition where we were invited as finalists for the final cook off The Jury from left Martina Olufs Barbara and Wolfram Siebeck Cornelia Poletto myself Noémi Renate Künast Ernst Petry Ali Güngörmüs ZEIT Verlag Sina Preikschat This is a preview of ZEITmagazin Cooking Competition 2011 Read the full post This entry was posted in Contests Reviews and tagged ali güngörmüs berlin competiiton cooking competition cornelia poletto dani pauker ernst petry final grand hyatt josef eder kochwettbewerb lena pauker martina olufs meatless menu mesa mesa restaurant noemi hauser szabo renate künast restaurant rezeptwettbewerb robert nagy wettbewerb wolfram siebeck zeit zeit kochwettbewerb zeit kochwettbewerb 2011 zeitmagazin on August 14 2011 by Robert Categories Recipes Course Appetizer Dessert Main Course Soup Food Type Beef Calf Drink Fish Game Hare Lamb Pork Poultry Vegan Vegetarian Reviews City

    Original URL path: http://mybites.de/category/reviews/contests/ (2016-02-16)
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  • Buckwheat and Celery Root Ravioli with Goat Cheese | myBites
    cheese 2 tsp chestnut honey 2 tbsp pomegranate seeds 1 tbsp buckwheat skin of a half orange small salad greens freshly grated nutmeg freshly ground black pepper salt butter Instructions For the pasta dough Combine the buckwheat flour with the semolina egg and egg yolk a pinch of salt and the mild olive oil Mix with a fork until combined and knead using your hands until the dough gets smooth a texture Wrap in clingfilm and leave to rest for at least 30 minutes For the celery puree Wash and peel the celery root Dice and steam until very soft and tender Chill to room temperature Blend with 1 tbsp butter into a fine puree Season with salt pepper and freshly grated nutmeg For the ravioli Cover a plate with clingfilm and sprinkle with some flour Cut the dough into 3 4 pieces Take one piece of dough at a time and cover the remaining dough with clingfilm to prevent it from drying out Knead the dough once again and roll out the dough up to setting no 6 on your pasta machine almost the thinnest option Add every 7 8cm 1 1 tsp celery puree Surround the fillings with wet fingers and fold the other half of the dough on top of the fillings Cut ravioli of about 6cm diameter and reserve on the prepared plate Cover finished ravioli with clingfilm to prevent them from drying out Fill the remaining dough similarly For the orange butter Wash the orange with hot water to remove the wax from its skin Peel the skin of the half orange and add to 2 tbsp warm butter Add a large pinch of salt and infuse for 1 hour For the buckwheat Cover a grid with parchment and add the buckwheat Roast in a 200 C 390F hot oven shortly until they get crispy Do not burn them To serve Remove the goat cheese from the refrigerator and allow it to warm to room temperature Warm the orange butter Cook the prepared ravioli in boiling salted water for 1 2 minutes Drain shortly on kitchen paper and place 3 3 ravioli on warm plates Add a few dollops of fresh goat cheese sprinkle with chestnut honey and add 3 4 pomegranate seeds per heap Sprinkle the plate with 3 4 pinches of buckwheat and add 2 tsp orange butter on the ravioli Decorate with salad greens 2 5 http mybites de 2012 05 buckwheat and celery root ravioli with goat cheese If you liked this post maybe you would like to continue reading with Buckwheat with Mozzarella Grapefruit and Raw Cauliflower Red Cabbage Cream Soup with Apple Beets and Blue Cheese Tomato Terrine Goat Cheese Espuma and Grilled Spring Onion This entry was posted in Appetizer Main Course Vegetarian and tagged buckwheat buckwheat flour butter celery root chestnut honey goat cheese honey orange pomegranate vegetarian on May 25 2012 by Robert Post navigation Calf s Liver with Ginger Onion Marmalade Trout with Cauliflower and

    Original URL path: http://mybites.de/2012/05/buckwheat-and-celery-root-ravioli-with-goat-cheese/ (2016-02-16)
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  • Lechosushi | myBites
    2 large onions 1 hot green pepper 200g sushi rice 1 tbsp rice vinegar 1 tsp 1 pinch sugar sweet paprika powder freshly ground black pepper salt olive oil Instructions For the paprika tomato sheets Blanch the green tomatoes and peel Reserve the skins Chop the tomatoes and transfer to a small pot Wash the green bell peppers cut in half and remove the seeds Reserve the seeds and the stalk Line a baking tray with parchment add the bell peppers with their skin side up and bake in the oven at the highest possible temperature at the upper level until the skins pop and turn black Remove the peppers from the oven and transfer to a small pot Cover and chill to room temperature Peel the peppers and discard the skins Chop the peppers and add to the tomatoes with a pinch of salt and a pinch of sugar Cover and cook over low heat until soft stirring occasionally Remove from the heat remove the cover and allow the vegetables to steam Blend the vegetables to a fine puree Season with salt but be careful not to salt too much since the puree is going to be dried and the saltiness will get more intense Line a baking tray with a silpat mat 30x40cm Spread the puree evenly and not too thin on the silpat mat Dry in the oven at 80 C 175 F for 2 3 hours with a slightly opened door e g using a wooden spoon Remove the mat only when the sheet is completely dry Carefully remove the sheet from the silpat mat Chill to room temperature and keep wrapped in kitchen foil For the half dried tomatoes Blanch 4 red tomatoes and peel Cut the tomatoes in quarters and remove the stlak and seeds Reserve the skins and seeds Line a baking tray with parchment paper or a silpat mat Peel and cut a garlic clove in very thin slices Sprinkle the tray with olive oil garlic salt and pepper Arrange the tomato quarters on the tray Season with salt and pepper sprinkle with some olive oil and dry in the oven at 80 C 175 F until the tomatoes reach half dried consistency Carefully remove the tomatoes from the tray discard the garlic and add the oil from the tray on the tomatoes Cover and refrigerate For the baked paprika Wash 1 large pale yellow pepper cut in half and remove the seeds and the stalk Reserve the seeds and the stalk Line a baking tray with parchment add the paprika with its skin side up and bake in the oven at the highest possible temperature at the upper level until the skins pop and turn brown Remove the peppers from the oven and transfer to a small pot Cover and chill to room temperature Peel the peppers and discard the skins Cut the paprika in 1cm wide long strips season with salt cover and refrigerate For the garlic paste Wash the

    Original URL path: http://mybites.de/2012/08/lechosushi/ (2016-02-16)
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