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  • Zeit | myBites
    for the 2011 ZEITmagazin cooking competition is a variation of strawberry I usually make the cake using rhubarb instead of strawberry and yoghurt for the mousse but unfortunately the rhubarb season was already over when the competition was held Because Goji berries are about the same size as raisins I used them similarly by soaking them in rum and adding them afterwards to the sponge cake base Already in the cake alone there are three variations of strawberry present diced and orange liquer marinated strawberry pieces a light strawberry yoghurt mousse and a quarter of raw strawberry at the top This is a preview of The Pink Dessert Read the full post This entry was posted in Dessert Vegetarian and tagged cake coulis dessert goji berry mousse pink pink pepper rose water rosé wine rosewater sorbet strawberry tuile vanilla vegetarian yoghurt zeit zeit kochwettbewerb zeit kochwettbewerb 2011 zeitmagazin on August 11 2011 by Robert The Orange Main Course In the main course of my meatless menu for the 2011 ZEITmagazin cooking competition I wanted to present the carrot from different perspectives The base is formed by a clean tasting creamy carrot puree After cooking the carrots I put them back on the hot stove to dry them out a bit Afterwards while blending to a fine puree I adjusted the consistency if the puree by adding some raw carrot juice Carrots tend to loose a lot of flavor during cooking by adding carrot juice later I managed to reincorporate the clean carrot flavor into the puree This is a preview of The Orange Main Course Read the full post This entry was posted in Fish Main Course and tagged carrot cumin fish foam ginger hazelnut lime maple syrup marinated orange puree rainbow trout rice vinegar soy sauce zeit zeit kochwettbewerb

    Original URL path: http://mybites.de/tag/zeit/ (2016-02-16)
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  • Zeit Kochwettbewerb | myBites
    menu for the 2011 ZEITmagazin cooking competition is a variation of strawberry I usually make the cake using rhubarb instead of strawberry and yoghurt for the mousse but unfortunately the rhubarb season was already over when the competition was held Because Goji berries are about the same size as raisins I used them similarly by soaking them in rum and adding them afterwards to the sponge cake base Already in the cake alone there are three variations of strawberry present diced and orange liquer marinated strawberry pieces a light strawberry yoghurt mousse and a quarter of raw strawberry at the top This is a preview of The Pink Dessert Read the full post This entry was posted in Dessert Vegetarian and tagged cake coulis dessert goji berry mousse pink pink pepper rose water rosé wine rosewater sorbet strawberry tuile vanilla vegetarian yoghurt zeit zeit kochwettbewerb zeit kochwettbewerb 2011 zeitmagazin on August 11 2011 by Robert The Orange Main Course In the main course of my meatless menu for the 2011 ZEITmagazin cooking competition I wanted to present the carrot from different perspectives The base is formed by a clean tasting creamy carrot puree After cooking the carrots I put them back on the hot stove to dry them out a bit Afterwards while blending to a fine puree I adjusted the consistency if the puree by adding some raw carrot juice Carrots tend to loose a lot of flavor during cooking by adding carrot juice later I managed to reincorporate the clean carrot flavor into the puree This is a preview of The Orange Main Course Read the full post This entry was posted in Fish Main Course and tagged carrot cumin fish foam ginger hazelnut lime maple syrup marinated orange puree rainbow trout rice vinegar soy sauce zeit zeit

    Original URL path: http://mybites.de/tag/zeit-kochwettbewerb/ (2016-02-16)
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  • Zeit Kochwettbewerb 2011 | myBites
    menu for the 2011 ZEITmagazin cooking competition is a variation of strawberry I usually make the cake using rhubarb instead of strawberry and yoghurt for the mousse but unfortunately the rhubarb season was already over when the competition was held Because Goji berries are about the same size as raisins I used them similarly by soaking them in rum and adding them afterwards to the sponge cake base Already in the cake alone there are three variations of strawberry present diced and orange liquer marinated strawberry pieces a light strawberry yoghurt mousse and a quarter of raw strawberry at the top This is a preview of The Pink Dessert Read the full post This entry was posted in Dessert Vegetarian and tagged cake coulis dessert goji berry mousse pink pink pepper rose water rosé wine rosewater sorbet strawberry tuile vanilla vegetarian yoghurt zeit zeit kochwettbewerb zeit kochwettbewerb 2011 zeitmagazin on August 11 2011 by Robert The Orange Main Course In the main course of my meatless menu for the 2011 ZEITmagazin cooking competition I wanted to present the carrot from different perspectives The base is formed by a clean tasting creamy carrot puree After cooking the carrots I put them back on the hot stove to dry them out a bit Afterwards while blending to a fine puree I adjusted the consistency if the puree by adding some raw carrot juice Carrots tend to loose a lot of flavor during cooking by adding carrot juice later I managed to reincorporate the clean carrot flavor into the puree This is a preview of The Orange Main Course Read the full post This entry was posted in Fish Main Course and tagged carrot cumin fish foam ginger hazelnut lime maple syrup marinated orange puree rainbow trout rice vinegar soy sauce zeit zeit

    Original URL path: http://mybites.de/tag/zeit-kochwettbewerb-2011/ (2016-02-16)
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  • Zucchini | myBites
    in a classic ratatouille But served in this decomposed way many different combinations of the vegetables can be discovered and enjoyed This is a preview of Leg of Hare with Ratatouille Read the full post This entry was posted in Hare Main Course and tagged aubergine bell pepper braised shallot coulis deconstruction eggplant hare herbs leg of hare leg of rabbit main course rabbit ratatouille shallot summer tomato tomato confit zucchini on August 20 2012 by Robert The Green Appetizer I submitted this starter and the following two recipes to the 2011 ZEITmagazin cooking competition The topic of the call was to create a meatless menu though not strictly vegetarian because fish was still allowed While thinking about what to submit I had the idea to tighten the limitations and create each dish using only one single color There are plenty of ingredients available during spring and summer so I thought it s a realistic and solvable task The dish below was the starter for the competition consisting only green ingredients This is a preview of The Green Appetizer Read the full post This entry was posted in Appetizer Vegetarian and tagged appetizer chili foam green lime marinated mint mint

    Original URL path: http://mybites.de/tag/zucchini/ (2016-02-16)
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  • Cultivation and Harvesting of Asparagus | myBites
    raised or lowered in the ridges The ideal temperature for asparagus is around 18 22 C at 20cm beneath the surface Under these circumstances asparagus can grow up to 5 7 cm per day Some asparagus farmers became so advanced that they actually planted sensors into the ridges at different levels so they have the ultimate control over the temperature around the clock Picking asparagus is among the hardest and most backache causing activities in farming Although machines have been invented to pick white asparagus automatically they still require about 5 people for operating In the same time 5 pickers can clean the field by being far more precise and hurting the asparagus much less during the procedure Some German families still pick their asparagus themselves but many employ seasonal workers from Poland Romania or Hungary During the harvesting season picking starts at 5am and on warm days white asparagus has to be picked in the afternoon heat as well There are no free days during the harvesting season not even Sundays which lasts about 6 to 8 weeks for a single field Picking once or twice every day is necessary because asparagus which has reached the surface turns green very quickly and under foil the tips simply get grilled in the hot sun The picking procedure itself is quite simple yet requires sure instinct First the picker searches for asparagus tips which are raising the soil at the top of the ridges Then the soil is swept away around the tip so the picker has a sure grip on the asparagus Next a long blade is inserted below the tip at about 30 40 cm depth and the asparagus is trimmed off from its root network Handling the picking knife well is crucial because by hurting other asparagus stems nearby the picker could accidentally kill the harvest of the next days In Germany white asparagus is picked traditionally from mid April until midsummer night June 23 24 On some fields asparagus starts to grow earlier while the harvest on other fields could start only later during the season White asparagus is picked not only according to a fixed date but actually as long as its resources aren t depleted From a point of view harvesting white asparagus is a very cruel procedure The asparagus plant is fighting for its own survival by growing stems against the light Only via the sunshine and the photosynthesis can it develop sugar extend its root network and store energy By picking the white sticks from the plant the pickers are actually trimming off any means of survival for the asparagus No wonder that the energy reserves of the asparagus are depleted after a certain amount of time around 6 to 8 weeks and harvesting needs to stop to allow the asparagus to regain its strength for next year s massacre For this regeneration process the ridges are leveled and the asparagus is allowed to grow and live freely In November the green stems

    Original URL path: http://mybites.de/2012/05/cultivation-and-harvesting-of-asparagus/ (2016-02-16)
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  • Cultivation | myBites
    grown and harvested so I visited my asparagus farmer the Reinhardt family on an early morning to join them in the picking process and to learn more about the king of spring vegetables firsthand This is a preview of Cultivation and Harvesting of Asparagus Read the full post This entry was posted in Reviews and tagged asparagus cultivation harvesting on site review spring white asparagus on May 10 2012 by

    Original URL path: http://mybites.de/tag/cultivation/ (2016-02-16)
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  • On-site | myBites
    grown and harvested so I visited my asparagus farmer the Reinhardt family on an early morning to join them in the picking process and to learn more about the king of spring vegetables firsthand This is a preview of Cultivation and Harvesting of Asparagus Read the full post This entry was posted in Reviews and tagged asparagus cultivation harvesting on site review spring white asparagus on May 10 2012 by

    Original URL path: http://mybites.de/tag/on-site/ (2016-02-16)
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  • Camomile Turnip on Poppy Seed Soil | myBites
    of my second plates Decorating the first photo plate sometimes takes 5 to 10 minutes especially if I get new ideas while I m plating the dish and start over with a new plating Therefore I always warm or chill my plates so the food won t get cold or melt when I sit down to eat after I finished taking the photos Plating my second turns takes much less time and usually results in a more chaotic arrangement For this recipe the second plate is more scattered although I think it still looks quite good The difference between the image above and below is that plating the first took me 5 minutes while latter was plated in about a minute Though I have to add that while arranging the first plate I was still thinking about where to place some elements In the end I think both platings are acceptable Which one do you prefer Print Camomile Turnip on Poppy Seed Earth Prep Time 1 hour Cook Time 20 minutes Total Time 4 hours Yield 4 portions Ingredients 2 turnips 2 tbsp dried camomile 2 tbsp poppy seeds 2 tbsp banana chips unsweetened 1 red onion 150 ml red wine dry 25 g sugar 1 tart apple 1 2 lime 20 30 small rocket leaves 1 tbsp pomegranate seeds 3 tbsp poppy seed oil few drops vinegar freshly ground black pepper salt Instructions For the red wine onions Warm the red wine and dissolve the sugar Wash and peel the red onion cut into 8 parts and add to a small jar Cover the onion with the hot red wine Cover the jar with a lid and add to a pot with hot simmering water Cook for 15 minutes then remove the jars chill to room temperature and refrigerate For the poppy seed earth Grind the poppy seeds and mix with the banana chips in a blender until you get a slightly grainy powder like consistency For the pomegranate vinaigrette Add the pomegranate seeds poppy seed oil salt and pepper to a small jar If the pomegranate is very sweet add a few drops of vinegar Cover and shake vigorously to break up the pomegranate seeds For the apple cubes Wash peel and remove the core from the apple Cut the apple into 1cm cubes Cover with a mix of lime juice of water and clingfilm to prevent discoloration For the turnip Wash and peel the turnips Cut into 3 4cm tall thick cylinders Carefully cut long strips from the turnips using a peeler while constantly turning the cylinders Assemble the strips on a plate season with salt cover with clingfilm and refrigerate for 15 minutes Drain slightly on kitchen paper and roll the strips tightly into cylinders To serve Add the camomile flowers to a pot and put a steaming basket on top Pour over 200ml boiling water and add the turnip rolls Cover and steam for 4 5 minutes Meanwhile wash the rocket leaves and shake dry

    Original URL path: http://mybites.de/2012/02/camomile-turnip-on-poppy-seed-soil/ (2016-02-16)
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