DOCSLIB.ORG

Svrnh [Download] Bread Online

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Svrnh [Download] Bread Online sVrNh [Download] Bread Online [sVrNh.ebook] Bread Pdf Free Eric Treuille *Download PDF | ePub | DOC | audiobook | ebooks Download Now Free Download Here Download eBook #758662 in Books 2014-09-01Original language:EnglishPDF # 1 9.41 x .67 x 7.99l, 1.18 #File Name: 1409352722168 pages | File size: 43.Mb Eric Treuille : Bread before purchasing it in order to gage whether or not it would be worth my time, and all praised Bread: 0 of 0 people found the following review helpful. You've Got to Try the BriocheBy NyssaThis cookbook may look thinner than others on the subject, but it's packed with fabulous and authentic recipes for breads. Even if you've only managed to create basic breads or rolls so far, there is enough hand-holding information and illustrations of techniques to get you over your fears of shaping and proofing to produce these wonderful examples of classic breads.For beginners and intermediate bakers, there is an extensive section, "Baking Essentials," explaining the various ingredients and tools that are used in bread baking. In the section "Basic Techniques," the mechanics of mixing, proofing, kneading and illustrated and described in detail. Even experienced bakers can pick up some new tips and tricks for using starters and shaping techniques.I especially appreciated the photographs and step-by-step instructions for braiding and making twists and knots for specialty breads and rolls. The page showing the before-and-after results of various types of glazes that can be used on breads will help the home baker decide which is appropriate for their finished products and is a good reference to use for recipes other than those in this book.The recipes themselves go from basic breads using the bare minimum of basic ingredients all the way to enriched breads, flavored breads, quick breads, and breads for festive occasions that include fruit and nuts. There are many ethnic breads from which to choose including Pane Semola, Hungarian Potato Bread, Zopf, and Swedish Dill Bread to name a few. Several flat breads are included in addition to the more familiar leavened loaves.The ingredients lists are given in both American standard cup measurements and by metric weight for most items, except for small amounts listed in teaspoons and tablespoons.Some of the preparation instructions may seem to be a bit over the top and the more experienced bakers will probably make adjustments to the techniques to suit their style; however, less experienced bakers won't go wrong following the instructions in this book until they gain enough confidence in their own skills to make the changes that work for them.Highly recommended.0 of 0 people found the following review helpful. I learned to make bread from this book.By CarmodyI followed the directions and started making amazing breads. The two biggest "hits" among my family and friends are victorian milk bread and the bagels. I NOW KNOW HOW TO MAKE BAGELS.0 of 0 people found the following review helpful. Great recipes for many types of breads,By Gary K. LawrenceGreat recipes for many types of breads, I use this book several times a week Turn your home into a bakery with 100 delicious recipes from granary loaves to focaccia Bake by hand or use a bread machine with Bread and enjoy every type of bread from baguettes to buns, moist pumpkin loaf, Italian Panettone and more. From mixing and shaping to proving and glazing - each stage of the bread making process is clearly explained. Includes instructions for bread machines, problem-solving tips and advice on selecting the best ingredients to support the bread making techniques. Bread (previous ISBN 9781405319966), now with a new jacket, makes baking bread accessible to even the beginner and will effortlessly turn you into a master baker in your own home. .com Take one French food authority and author, one Italian food authority and author, give them a subject like bread and a publisher like Britain's Dorling Kindersley, and the result can't help but be one of the more engaging books on bread and bread baking. DK Publishing is of the seeing-is-believing school of cookbooks, and this philosophy works particularly well in their Ultimate Bread. The opening plates of the world of bread are enough in and of themselves to drive anyone--beginner or expert baker--right into the kitchen. The "Baking Essentials" section shows and explains the differences in various kinds of flour, wheat and nonwheat, as well as the basic ingredients (yeast, oil, eggs, salt--not a long list) and tools. The "Basic Techniques" section shows you exactly what dough should look like in the various stages of bread production. The photos are so thick with color you can almost touch and smell the dough. But the majority of the book is dedicated to recipes. Here you will find Country Oatmeal Bread, French Baguettes, Pretzels, Ciabatta, Pain aux Noix, Brioche, Nan, Pita, Corn Bread, and Challah. There are dozens of breads in all, from the very basic to the festive. And finally, there's even a section devoted to problem solving--although the biggest problem you may have is deciding which recipe to start with. --Schuyler IngleFrom Library JournalCombine DK's gorgeous visuals with two authors skilled in the art of breadmaking, and you have the perfect book for anyone who has ever been afraid to try baking bread. Treuille, who coauthored Le Cordon Bleu Complete Cooking Techniques (Murdoch, 1997), and Ferrigno, whose last cookbook was Pizza, Pasta, and Polenta (Merehurst, 1995), begin with fundamentals such as essential ingredients and equipment before turning to basic techniques such as kneading and using a starter. Recipes for more than 100 different kinds of breads, including quick, flat, and festive breads, are offered. Each recipe has clear, precise step-by-step instructions with both metric and nonmetric measurements and time estimates. While there is no shortage of bread books to choose from, including The Book of Bread (LJ 1/97), which focuses solely on the history of bread, Ultimate Bread is an essential choice for all public libraries and any academic library with an interest in the baking arts.?John Charles, Scottsdale P.L., AZCopyright 1998 Reed Business Information, Inc. A beautifully photographed book to get you started -- New York Daily News, Nov. 1988This book boasts a variety of international recipes, oversized color photographs and tips on techniques -- Denver Post, Oct 1998 [sVrNh.ebook] Bread By Eric Treuille PDF [sVrNh.ebook] Bread By Eric Treuille Epub [sVrNh.ebook] Bread By Eric Treuille Ebook [sVrNh.ebook] Bread By Eric Treuille Rar [sVrNh.ebook] Bread By Eric Treuille Zip [sVrNh.ebook] Bread By Eric Treuille Read Online.
Load more

Recommended publications
  • Festiwal Chlebów Świata, 21-23. Marca 2014 Roku
    FESTIWAL CHLEBÓW ŚWIATA, 21-23. MARCA 2014 ROKU Stowarzyszenie Polskich Mediów, Warszawska Izba Turystyki wraz z Zespołem Szkół nr 11 im. Władysława Grabskiego w Warszawie realizuje projekt FESTIWAL CHLEBÓW ŚWIATA 21 - 23 marca 2014 r. Celem tej inicjatywy jest promocja chleba, pokazania jego powszechności, ale i równocześnie różnorodności. Zaplanowaliśmy, że będzie się ona składała się z dwóch segmentów: pierwszy to prezentacja wypieków pieczywa według receptur kultywowanych w różnych częściach świata, drugi to ekspozycja producentów pieczywa oraz związanych z piekarnictwem produktów. Do udziału w żywej prezentacji chlebów świata zaprosiliśmy: Casa Artusi (Dom Ojca Kuchni Włoskiej) z prezentacją piady, producenci pity, macy oraz opłatka wigilijnego, Muzeum Żywego Piernika w Toruniu, Muzeum Rolnictwa w Ciechanowcu z wypiekiem chleba na zakwasie, przedstawiciele ambasad ze wszystkich kontynentów z pokazem własnej tradycji wypieku chleba. Dodatkowym atutem będzie prezentacja chleba astronautów wraz osobistym świadectwem Polskiego Kosmonauty Mirosława Hermaszewskiego. Nie zabraknie też pokazu rodzajów ziarna oraz mąki. Realizacją projektu będzie bezprecedensowa ekspozycja chlebów świata, pozwalająca poznać nie tylko dzieje chleba, ale też wszelkie jego odmiany występujące w różnych regionach świata. Taka prezentacja to podkreślenie uniwersalnego charakteru chleba jako pożywienia, który w znanej czy nieznanej nam dotychczas innej formie można znaleźć w każdym zakątku kuli ziemskiej zamieszkałym przez ludzi. Odkąd istnieje pismo, wzmiankowano na temat chleba, toteż, dodatkowo, jego kultowa i kulturowo – symboliczna wartość jest nie do przecenienia. Inauguracja FESTIWALU CHLEBÓW ŚWIATA planowana jest w piątek, w dniu 21 marca 2014 roku, pierwszym dniu wiosny a potrwa ona do niedzieli tj. do 23.03. 2014 r.. Uczniowie wówczas szukają pomysłów na nieodbywanie typowych zajęć lekcyjnych. My proponujemy bardzo celowe „vagari”- zapraszając uczniów wszystkich typów i poziomów szkoły z opiekunami do spotkania się na Festiwalu.
    [Show full text]
  • Home Made Roll German Taste
    HOME MADE ROLL GERMAN TASTE Wheat Roll Wheat Roll Wheat Roll German roll with sesame seed German Roll German roll with poppy seed Deutsches Brötchen mit Sesam Weight 80g Deutsches Brötchen Weight 80g Mohnbrötchen Weight 80g Ingredients: Wheat our, Yeast, Salt, Sesame seeds, Water Ingredients: Wheat our, Yeast, Salt, Water Ingredients: Wheat our, Yeast, Salt, Poppy seed, Water Code: 1.01 Price 25 THB Code: 1.02 Price 20 THB Code: 1.03 Price 25 THB Wheat Roll Wheat Roll Wheat Roll Baguette roll Country baguette Rustic baguette roll Baguettebrötchen Weight 80g Baguettestange Weight 120g Rustikales Baguettebrötchen Weight 120g Ingredients: Wheat our, Yeast, Salt, Water Ingredients: Wheat our, Rye our, Malt, Yeast, Salt, Water Ingredients: Wheat our, Rye sourdough, Salt, Yeast, Water, Code: 1.06 Price 20 THB Code: 1.05 Price 30 THB Code: 1.04 Price 30 THB Wheat Roll Ciabatta roll Ciabatta twist Ciabatta-Brötchen Weight 120g Ciabatta-Zopf Weight 320g Kaiser roll Kaisersemmel Weight 80g Ingredients: Wheat our, Malt, Salt, Yeast, Water Ingredients: Wheat our, Malt, Salt, Yeast, Water Ingredients: Wheat our, Malt, Salt, Yeast, Water Code: 1.07 Price 25 THB Code: 1.08 Price 65 THB Code: 1.09 Price 20 THB Wheat Roll Wheat Roll Wheat Roll Mini Brioche Bun (on pre order) Cheese stick Brioche Bun (on pre order) Kleines Hamburgerbrötchen Weight 40g Weizenkäsestange Weight 120g Hamburgerbrötchen Weight 100g Ingredients: Wheat our, Butter, Milk, Sugar, Egg, Salt, Yeast Ingredients: Wheat our, Emmentaler cheese, 'Gouda' Ingredients: Wheat our, Butter,
    [Show full text]
  • Zopf-Rabbits in a Pot Active Preparation Time: 1H (Plus About 1.5H Rising Time) Yield: 6 Zopf-Rabbits
    Rezepte – Bread Betty The Baking Princess 03.04.2015 Zopf-Rabbits in a Pot active preparation time: 1h (plus about 1.5h rising time) yield: 6 Zopf-Rabbits Ingredients: • 500g flour • 8g salt • 30g sugar • 75g butter, softened • 18g fresh yeast • 3dl warm milk • 2 EL almond slices • 2 EL raisins • 4 pecan nuts (alternatively raisins or some other nuts than pecan nuts) • 1 egg yolk • 1 tbsp. cream • 6 small clay pots • 6 colourful ribbons (plus a green ribbon for the „grass“, if you like) Preparation: 1. Sieve the flour into a big bowl. Add salt and sugar. 2. Warm butter slightly and whisk until creamy and softened. Add to the flour-mixture and stir. 3. Dissolve 18g fresh yeast in the warm milk. 4. Form a little well in the flour mixture and pour the yeast-milk into this well. Stir until the dough sticks together. 5. Put the dough onto a lightly floured working surface and knead well for at least 8 minutes. 6. Flour the dough and put it into a clean bowl. Cover with a slightly wet kitchen towel. Let it rise in a warm place for 45-60 min. 7. In the meantime, wash the 6 clay pots and cover them with baking parchment (cut a circle and then remove a slice, as on the picture. 8. Carefully separate the dough into 6 parts. Form a small ball for the head and a big bowl for the body (of the rabbit) out of every part. 9. Press and hide a chocolate egg in the body of each big ball.
    [Show full text]
  • Biofunctionality of Sourdough Metabolites in Healthy and Inflamed Gastrointestinal Tract
    TECHNISCHE UNIVERSITÄT MÜNCHEN Lehrstuhl für Ernährung und Immunologie BIOFUNCTIONALITY OF SOURDOUGH METABOLITES IN HEALTHY AND INFLAMED GASTROINTESTINAL TRACT Anna Zhenchuk Vollständiger Abdruck der von der Fakultät Wissenschaftszentrum Weihenstephan für Ernährung, Landnutzung und Umwelt der Technischen Universität München zur Erlangung des akademischen Grades eines Doktors der Naturwissenschaften genehmigten Dissertation. Vorsitzender: Univ.-Prof. Dr. M. Rychlik Prüfer der Dissertation: Univ.-Prof. Dr. D. Haller Univ.-Prof. Dr. Th. F. Hofmann Die Dissertation wurde am 04.12.2013 bei der Technischen Universität München eingereicht und durch die Fakultät Wissenschaftszentrum Weihenstephan für Ernährung, Landnutzung und Umwelt am 08.05.2014 angenommen. Mоїй дорогiй родинi TABLE OF CONTENT TABLE OF CONTENT 1. ABSTRACT 5 2. INTRODUCTION 6 2.1. Fermented foods 6 2.2. Sourdough bread - general information 7 2.3. Sourdough fermentation and implications for health 8 2.4. Interface function of gastrointestinal tract 10 2.5. Food components and intestinal homeostasis 15 2.6. Disorders of gastrointestinal tract 17 2.6.1. Inflammatory Bowel Diseases 18 2.6.2. Irritable Bowel Syndrome 21 2.7. IBD, IBS and dietary interventions 23 2.7.1. Probiotics in in vitro and in vivo experimental models 24 2.7.2. Probiotics and the clinical evidence 26 2.7.3. Prebiotics in in vitro and in vivo experimental models 27 2.7.4. Prebiotics and the clinical evidence 28 2.7.5. Other dietary interventions 29 2.8. Experimental models of IBD 30 3. AIMS OF THE WORK 32 4. MATERIALS AND METHODS 33 5. RESULTS 44 5.1. Sourdough bread feeding has variable effect in experimental models of colitis and ileitis.
    [Show full text]
  • Apéro Barcelona Para
    Starters…..………………………………………………………………... Main courses………………………………………………………........... Apple & sweet potato soup with sautéed chanterelles 13.50 Roasted beetroot with pumpkin cream 26.50 on oriental lentils and warm spinach dip Salad of mixed leaves 12.50 with honey-mustard dressing and roasted seeds Vegan red vegetable Thai curry with coconut milk (spicy) 26.50 sprouts, jasmine rice, papadums and Thai basil Field salad with French dressing 14.50 / 23.50 with egg, bacon and croutons Autumn vegetarian plate 34.50 with mushroom ragout, spätzli, brussels sprouts Salmon Canapès with horseradish sauce (Norway) Four pieces 18.50 marinated pumpkin, red cabbage, glazed chestnuts and pear Baked goat’s cheese 18.50 / 25.50 with cowberries on a bed of warm lentils and rocket Grilled chicken breast (CH) on oriental lentils 36.50 Lightly seared, pepper-coated beef carpaccio (CH) 22.50 / 33.50 roasted pumkin, spinach dip and Jasmine rice with parmesan cheese and olive oil Venison escalopes (Austria) on calvados sauce 42.50 Moules marinières (Netherlands) 22.50 with bacon, pearl onions, red cabbage, pear with cowberries fresh mussels with a creamy white wine sauce glazed chestnuts and spätzli served with garlic toast Salad bowl of fresh green leaves pear & swiss blue cheese 25.50 field salad, red cabbage, celery salad with roasted nuts Pulled wild boar (Austria) Burger 32.50 with brie cheese, cowberries, pumpkin cream, red cabbage served with sweet potato fries and garlic mayonnaise Starter plate 23.50 hummus with sesame seeds, creamy spinach dip with
    [Show full text]
  • Produkteliste 75912
    Seite 1/16 Produktliste: IP-SUISSE Getreide Unternehmen: JOWA AG (Hauptsitz), 8604 Volketswil Kunden-Nr.: 11852 Zertifikats-ID: 75912 Bereich Produktegruppe Produkt Bäckerei Brot und Backwaren AB TS BUTTER-BLAETTERTEIG ECKIG 280G AB TS BUTTER-KUCHENTEIG AUSGEWALLT ADR OS SONNENBROT 450G RB ADR TS AA BASLER-BROT 250G HB ADR TS AA BASLER-BROT 500G HB ADR TS AA CENTERBROT 500G HB AdR TS AA KRUSTENKRANZ 425G TK ADR TS NE BRIOCHE AU SAFRAN 200G ADR TS NE BRIOCHE AU SAFRAN 450G HB ADR TS NE BRI ADR TS NE BRIOCHE AU SAFRAN 450G HB ADR TS NE BRIOCHE AU SAFRAN 850G HB ADR TS NE BRIOCHE AU SAFRAN 850G ADR TS NE BRIOCHE AU SAFRAN 450G ADR TS NE BRIOCHE AU SAFRAN 200G ADR TS NE BRIOCHE AU SAFRAN 850G HB ADR TS NE BRI ADR TS NE BRIOCHE AU SAFRAN 850G ADR TS NE BRI ADR TS NE MINI-BRIOCHE AU SAF 55G HB SW ADR TS NE MINI-BRIOCHE AU SAF 55G RB SW ADR TS NE MINI-BRIOCHE AU SAF 80G HB GA ADR TS NE MINI-BRIOCHE AU SAF 80G RB GA AF BUNS 6ER AF BUNS MIT SESAM 2ER AF BUNS MIT SESAM 6ER AF XXL BUNS 4ER BG TS XL TOAST VITALITY 730G BI SANDWICHBROETCHEN 90G BIG LAUGENBUTTERGIPFEL TK 109g / 90G HB SW / 90G RB SW / 90G BO SW BUERLI 85G HB GA BUERLI 85G HB SW BUERLI 85G RB GA BUERLI 85G RB SW CARVERBROT TK 410G CENTERBROT HB CIABATTA ITALIANA TK 14X95G CRUSTA BAGUETTE 360G CRUSTA BAGUETTE 360G HB CRUSTA BAGUETTE 360G HB GA CRUSTA BAGUETTE 360G HB GA CRUSTA BAGUETTE 360G RB GA CRUSTABAGUETTE METER 1000G HB GA CRUSTA-BROETLI 100G RB GA CRUSTA-BROETLI HB GA CUCHAULE 200G CUCHAULE 450G CUCHAULE 850G DEL IPS KRUSTENBROT TK 310G ProCert AG Marktgasse 65 CH-3011Bern Tel.
    [Show full text]
  • Gingerbread Haus Bakery Ltd. Product Information Updated
    P a g e | 1 Gingerbread Haus Bakery Ltd. Product Information Updated: August 25, 2019 P a g e | 2 Table of Contents Pastries…………………………………………………………………………………….............3 Cakes………………………………………………………………………………………………8 Bread……………………………………………………………………………………………..13 Cookies…………………………………………………………………………………………..17 P a g e | 3 Pastries (All pastries may contain traces of nuts): Almond Horns Ingredients: Marzipan (paste made from crushed almonds and sugar), Sugar, Egg Whites, Chocolate, Lemon Juice Brownies Ingredients: Flour, Dark Chocolate, Margarine, Sugar, Chocolate Ganache, Eggs, Cocoa Powder, Baking Powder, Vanilla, Salt Coconut Macaroons Ingredients: Coconut Shavings, Sugar, Eggs, Chocolate, Flour, Candied Peel Eclairs Ingredients: Flour, Water, Margarine, Sugar, Whipping Cream, Eggs, Chocolate P a g e | 4 Date Squares Ingredients: Flour, Sugar, Margarine, Dates, Water, Rolled Oats, Brown Sugar, Lemon Juice, Vanilla, Baking Soda Florentiners Ingredients: Butter, Sugar, Chocolate, Almonds, Honey, Candied peel, Candied cherries, Whipping Cream, Vanilla, Salt Almond Rings Ingredients: Flour, Water, Butter, Almonds, Margarine, Fondant Apricot Glaze, Lemon Juice, Salt Cherry Puffs Ingredients: Flour, Water, Sugar, Butter, Margarine, Cherries Cornstarch, Fondant, Apricot Glaze, Lemon Juice, Salt P a g e | 5 Apple Puffs Ingredients: Flour, Water, Sugar, Butter, Margarine, Apples Cornstarch, Fondant, Apricot Glaze, Lemon Juice, Cinnamon Salt Bee Sting Ingredients: Flour, Sugar, Whipping Cream, Pastry Cream, Butter, Margarine, Almonds, Honey, Eggs,
    [Show full text]
  • Sunday Zopf (Plait) by Alice Brüngger
    Sunday Zopf (plait) By Alice Brüngger Ingredients 500 g plain flour (unbleached) 1 dessert spoon salt 20 g yeast (fresh if possible) 60 g very soft butter 350 ml milk eggwash 1 egg yellow, pinch salt and sugar, very little milk All ingredients should be at room temp. 25-30° is ideal, 40° can kill the yeast. Preparation ● add flour to a large bowl ● to a well in the flour add yeast, a little milk (lukewarm) and a pinch of sugar, this will activate the yeast ● stand bowl in a little warm water (approx. 30°) for about 10 minutes ● warm up halve of the milk and butter in microwave (one minute on medium) ● add salt to edge of flour, it should not get directly in contact with yeast ● add milk and butter mix with rest of milk and add to bowl stirring with a wooden spoon ● tip all onto a clean surface and knead to a smooth consistency for 10 or more minutes ● add more flour as you go if still sticky or not firm enough ● let dough rise to double its size in bowl and cover with a wet towel (surface should not get dry) ● divide dough into two equal parts and make two long rolls slightly thicker in the middle and form plait (see diagram over the page) ● place on a large baking tray and brush with eggwash Baking ● start in cold oven on lower halve for 20 minutes at 120° (if you have bottom heat use it for the first 20 minutes) ● increase heat (complete) to 180° for another 20 minutes or until colour is a nice brown and Zopf is firm to touch ● cool on a rack Enjoy with butter and jam or honey and a cup of your favorite coffee.
    [Show full text]
  • Download Fire Safety Cookbook
    Serve Up Fire Safety In the Kitchen! A Fire Safety Cookbook, published by Aptos/La Selva Fire Protection District & Central Fire Protection District of Santa Cruz County ˜ Table of Contents ™ Main Dishes Barbequed Shrimp – Gena Finch Sage Butter Baked Chicken Thighs – Sarah Melton Spicy Coconut Shrimp with Rice – Clara Turner Steak & Two Veg Dish – Steve Vratny Tarragon Lemon Roast Chicken – Pat Winters Chicken Enchiladas – Lisa Grigg Polenta Pot Pie – Clara Turner Spaghetti Squash Chicken Parmesan Bake – Clara Turner Turkey Osso Busco – Terry Hastings Eggplant, Tomato & Mozzarella Bake – Melody MacDonald Goat Cheese & Arugula Pizza – Lisa Grigg Side Dishes Zopf Bread – Gena Finch Strawberry Poppy Seed Salad – Patricia Johnston Chicken Posole – Lisa Grigg Dutch Split Pea Soup – Andi Rowe Pea Salad – Jan Slay Appetizers & Snacks Artichoke Chili Dip & Chips – Carrie Owens Layered Mexican Dip – Del Pound Desserts Charlotte’s Cinnamon Banana Bread with Pecans – Charlotte Cambridge Webb Chocolate Bread Pudding – Gena Finch Libby’s Favorite Chocolate Cake – Gena Finch Oklahoma Mud – Gena Finch Tex’s Dump Cake – Sarah Melton Decadent French Toast Soufflé – Erin Schaefer Berry Good Bread Pudding – Gena Finch Barbequed Shrimp – Gena Finch No BBQ needed - serves 2-3 as a meal, or up to 5 as an appetizer. I used to make this a different way, until my friend Mark helped to inspire this more flavorful version. I have always been a proponent of keeping a bag of frozen shell-on and de-veined shrimp in the freezer, and this recipe proves my point beautifully. At the absolute last minute you can have an awesome, delicious and fun meal.
    [Show full text]
  • Eggs Benedict Or Eggs Royale Breakfast to Taste
    Mirabellen Konfitüre – Mirabelle Plum Jam Meine Schwägerin hat viele, viele, viele Mirabellen! Und davon habe ich einige abbekommen! Das hat mich sehr gefreut, denn ich liebe die Konfitüre davon. Die Mirabelle, auch gelbe Zwetschge genannt, ist eine Unterart der Pflaume. Die Frucht ist relativ klein und goldgelb. Mit Mirabellen kann man nicht nur Konfitüre machen, sondern auch Likör, man kann sie einlegen oder Fruchtkuchen backen. Diesmal koche ich die Konfitüre im Slow Cooker, aber man kann sie auch ganz “normal” im Topf kochen. Achtung: es ist wenig Zucker daran, deshalb ist die Konfitüre nicht allzu lange haltbar! ************ My sister-in-law has a lot, a lot! of Mirabelle Plums! And I got some! I am very happy because I love Mirabelle plum jam! Mirabelle plum is a yellow variation of the plum. The fruit is relatively small and golden yellow. With Mirabelle’s you cannot only make jam, but also liqueur or pies. This time I cooked the jam in my trusty Slow Cooker but you can also cook it just the “normal” way in a pot. Careful: because of the low content of sugar, you have to use it within 6 month! Für ca. 8-9 Gläser: 1.5 kg Mirabellen, entsteint 1 kg Gelierzucker 2 TL Vanillezucker Alle Zutaten in den Slow Cooker geben und 1 Stunde auf LOW aufkochen. Dann 2 Stunden auf HIGH köcheln lassen. Mit dem Handmixer pürieren und dann nochmals 30 Minuten auf LOW köcheln lassen. Sofort in sauber ausgewaschene Gläser füllen und verschliessen. Die Konfitüre ist nur ca. 6 Monate haltbar, da relativ wenig Zucker darin ist! ************ For approx.
    [Show full text]
  • Zurich February - March 2014
    Maps Restaurants Cafés Nightlife Sightseeing Shopping Events Hotels Zurich February - March 2014 Suits, scarfs, souvenirs The city’s best shopping on 10 pages Raucous revelling All about fasnacht, the Swiss carnival custom FREE COPY inyourpocket.com N°21 Contents ESSENTIAL CITY GUIDES Arrival & Transport 6 Get your bearings City Basics 8 Facts, habits, attitudes Zurich’s districts 11 Sunglasses in winter: it must be our lucky day! www.juanrubiano.com Know where to go History 12 Nightlife 33 Once upon a time Bars, pubs and clubs Culture & Events 13 Zurich Nord 38 Concerts, shows and exhibitions Restaurants and bars in the north of the city Fasnacht 18 Sightseeing 39 Swiss Carnival - music, masks and partying Churches, parks and museums Quick picks 20 Winter joys 45 Zurich in a nutshell Fondue ships, ice skating and day trips Restaurants 21 Zurich for kids 48 Fine dining, cheesy treats and much more Major fun for minor citizens Cafés 32 Shopping 50 Chocolate, coff ee and conversation Famous jewellers and Swiss design Watches 58 Hotels 60 Hotels, hostels, pensions Queer Zurich 66 Directory 67 Maps & Index Street register 68 City map 70-73 Index 73 Public transport map 74 Waiting for summer: boats at the marina on Utoquai. zuerichfoto.ch Advertisement Advertisement MARKTGASSE 12, ZÜRICH facebook.com/ZurichInYourPocket February - March 2014 3 Foreword Zurich these days is wondering where winter disappeared to before it really got started, apart from debating yet an- Publisher pocket publishing GmbH other anti-immigration proposal from the right-wing SVP Wuhrstrasse 15, 8003 Zürich, and fi ghting about how much noise the airport should tel.
    [Show full text]
  • DC Small Business Microgrant Recipient List
    DC Small Business Microgrant Recipient List Total Final Aggregated Grant Recipient Award Amount Intended Use of Award 10 Florida Ave DDR LLC $1,000.00 100 Black Men Of Greater Washington DC Inc $6,660.00 1013 Enterprise LLC $1,000.00 Payroll and salaries 10A Logistic LLC $1,000.00 Rent Payroll and salaries Insurance Operating Expense 10th Street Market Inc $2,500.00 Utilities Rent 11-11 Wellness $1,000.00 Rent 11-M Cleaners $7,688.63 Rent Utilities Operating Expense 1101 K St Restaurant LLC $12,023.40 Accounts Payable 1110 U Street LLC $11,709.25 Utilities Supplies 1200 Taylor Hoagies LLC DBA Taylor Gourmet $6,500.00 Utilities Accounts Payable 1212 Cafe LLC $6,500.00 Payroll and salaries 1213 U St LLC $17,639.92 Operations expenses Accounts Payable Inventory 1215 Ct LLC $11,595.01 1218 Wisc Inc $17,925.51 Operations expenses Utilities Equipment 1239 Texas Food Corp $6,500.00 Payroll and salaries 1250 Connecticut Avenue LLC $4,598.02 Rent Operating Expense 1261 Wisconsin Ave. Inc DBA Siganture $17,011.62 Rent Operations expenses Utilities Payroll and salaries 1291 Hospitality Group LLC $11,680.69 Salary 12G JJ Sandwich Company $11,623.57 Payroll 12th Street Capital LLC $1,000.00 Rent 12Th Street Pizza Inc. $6,500.00 Operations expenses Payroll and salaries 1301 Restaurant Ventures Inc $6,500.00 1306 G Street Investors LLC $11,766.37 Rent Utilities 1313 Ventures LLC $6,500.00 Accounts Payable Inventory 1326 Florida Ave NE LLC $1,000.00 Operations expenses 1336 U Street LLC $12,280.43 Operations expenses Supplies 13th St Meats LLC $1,000.00
    [Show full text]