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Fasulye’s Multilingual Cooking Log | ||
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 Language Learning Forum : Language Learning Log |  | |
 Fasulye Heptaglot Winner TAC 2012 Moderator Germany fasulyespolyglotblog Joined 5839 days ago 5460 posts - 6006 votes  1 sounds Speaks: German*, DutchC1, EnglishB2, French, Italian, Spanish, Esperanto Studies: Latin, Danish, Norwegian, Turkish Personal Language Map | Message 57 of 231 15 January 2010 at 2:55pm | IP Logged | ||
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Freitag, 15. Januar 2010
REZEPT DES TAGES: BROCCOLI-QUICHE Ich habe mich endlich mal getraut, soetwas zu kochen und es ist mir einigermaßen gelungen. Ein paar kleinere Fehler habe ich gemacht: in der Soße das Mehl vergessen, vergessen die Soße mit Pfeffer und Salz zu würzen. Es schmeckt aber trotzdem und beim nächsten Versuch soll es noch besser werden. Hier das Rezept für eine Tortenform (28 cm Durchmesser): A. Quarkteig: - 185 g Mehl Type 405 oder 550 - 100 g Magerquark - 1/2 Päckchen Backpulver - 9-10 EL warmes Wasser - Fett/Öl um die Backform einzufetten B. Belag: - 400 g Brokkoli - Kräutersalz & Pfeffer - 1-2 Zwiebeln - 1-2 säuerliche Äpfel (habe die Sorte "Boskoop" genommen) - 1 EL Olivenöl - 6 EL Mehl Type 405 oder 550 - 2 Eier - 185 ml Milch - 2 EL Petersilie, gehackt Die Teigzutaten miteinander verkneten und den Boden mehrmals mit einer Gabel einstechten, aber nicht durchstechen. Es steht nichts davon, dass der Teig aufgehen müsse. Den Ofen auf 180 Grad (Umluft) vorheizen und die Quiche auf der 2. Schiene von unten backen. Dieses ist auf jeden Fall ein sehr gesundes Essen, aber es macht total satt(!). Ich brauche zwei Tage, um diese Portion aufzuessen. Fasulye PS: Ich habe eben andere Quiche-Rezepte zum Vergleich durchgelesen und gesehen, dass so ein ähnlicher Teig immer mindestens 30 Minuten zum Aufgehen in den Kühlschrank gestellt werden muss. Das habe ich heute bei dieser Quiche nicht getan, weil es nicht im Rezept stand. :-( Beim nächsten Versuch aber werde ich diese Regel beachten. Edited by Fasulye on 27 January 2010 at 2:03pm 1 person has voted this message useful | |||
| Fasulye Heptaglot Winner TAC 2012 Moderator Germany fasulyespolyglotblog Joined 5839 days ago 5460 posts - 6006 votes 1 sounds Speaks: German*, DutchC1, EnglishB2, French, Italian, Spanish, Esperanto Studies: Latin, Danish, Norwegian, Turkish Personal Language Map | Message 58 of 231 27 January 2010 at 12:51pm | IP Logged | ||
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Mittwoch, 27. Januar 2010
Und noch eine Quiche: MÖHREN-QUICHE Zutatenliste: A. Für den Teig: - 125 g Mehl - 1/2 TL Backpulver - 1 Prise Salz - 60 g kalte Butter oder Margarine - 3 EL kaltes Wasser (Der Teig muss im Kühlschrank 45 Minuten gehen) B. Für den Belag: - 600 g Möhren - 150 g Schmand (25 % Fett) - 3 Eier - schwarzer Pfeffer - Salz - Muskatnuss - Kerbel zum Garnieren nach dem Backen - z.B. Olivenöl zum Einfetten der Tortenform Backen: bei 200 Grad C (Ober- und Unterhitze) 45 Minuten lang Zur Zeit backt die Quiche im Backofen, ich muss die erst noch probieren! Diese zweite Quiche ging mir schon etwas routinierter von der Hand, die Grundprinzipien einer Quiche habe ich jetzt verstanden. Das Herummatschen mit dem Teig ist mir noch etwas unangenehm, daran muss ich mich noch mehr gewöhnen. Ja, diese Quiche schmeckt lecker, der Teig ist gelungen und die Backzeit war weder zu lang noch zu kurz. Erfolg! Fasulye Edited by Fasulye on 27 January 2010 at 2:02pm 1 person has voted this message useful | |||
| Fasulye Heptaglot Winner TAC 2012 Moderator Germany fasulyespolyglotblog Joined 5839 days ago 5460 posts - 6006 votes 1 sounds Speaks: German*, DutchC1, EnglishB2, French, Italian, Spanish, Esperanto Studies: Latin, Danish, Norwegian, Turkish Personal Language Map | Message 59 of 231 01 February 2010 at 2:44pm | IP Logged | ||
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Maandag, 01 februari 2010
Vandaag wordt het een Nederlandse kookdag hier, ik ben blij dat ik weer gezond ben en in de stad kon rondlopen. Het wordt deze keer een soep: MINESTRONE MET LINZEN EN KIKKERERWTEN Kikkererwten zijn zeer populair in de Turkse keuken, ik was verbaast om ze ook in een Italiaans recept te vinden. Ingredienten: - water voor de soep - (Ikzelf gebruik liever groentebouillon!) - 150 g kikkererwten - 150 g linzen - 60 ml olijfolie extra vergine - 1 ui, gesnipperd - 10 g gemengde Italiaanse kruiden - 250 g passata di pomodoro - zout en peper - 2 teentjes knoflook - 30 g boter in blokjes - (Ik laat dit weg, want het is mij te vettig!) - 250 g kleine pasta voor de soep - 30 g versgemalen pecorino* * Even uitleggen, wat pecorino is: Dat is een harde Italiaanse schapekaas. Hier is Duitsland is het een delikatesse, in gewone winkels is zo'n kaas niet te krijgen. Een van onze supermarkten hier heeft veel delikatessen, maar ik moet er wel rekening mee houden dat zulke levenmiddelen wat duurder zijn. Maar als de rest van de ingredienten goedkoop zijn, dan red ik het wel. Zo dan ga ik nu maar aan de slag! Ik ben de soep aan het eten. Ze smaakt behoorlijk naar tomaten en is lekker. Zeker is de pecorino belangrijk, want deze kaas rondt de smaak van de soep goed af. Fasulye Edited by Fasulye on 04 March 2010 at 7:34pm 1 person has voted this message useful | |||
| Fasulye Heptaglot Winner TAC 2012 Moderator Germany fasulyespolyglotblog Joined 5839 days ago 5460 posts - 6006 votes 1 sounds Speaks: German*, DutchC1, EnglishB2, French, Italian, Spanish, Esperanto Studies: Latin, Danish, Norwegian, Turkish Personal Language Map | Message 60 of 231 01 February 2010 at 4:00pm | IP Logged | ||
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COOKING - WHAT'S MY AMBITION?
- The soup is cooking now - so I have some time to multitask in-between. My ambition is not the Gourmet-level of cooking. I have some ideas about the Gourmet-level not only from FX Cuisine, but also from cooking-shows on TV, where "Sterneköche" (star chefs) evaluate the meals cooked by the candiates. But this level of perfection is not my target. My cooking ambition is rather the polyglot approach of handling a variety of different recipes with different cultural influences in all of my fluent languages. This includes the whole multilingual cooking jargon. And I want to get aquainted with different types of ingredients, how they taste and how they look like. So the whole background knowledge of the food involved is also interesting for me. And I want to get more routine with cooking different types of meals. (I still haven't made (EDIT) any pizza!) Qua language I have to look up quite some words when working with recipes in Italian, French and Spanish, so I have to aquire more food vocabulary knowledge especially in these three languages. The whole decoration work of food is not important for me. I mean, how a meal is decorated on a plate. Mostly I cook and eat alone. From time I cook together with my two friends, who are both visually handicapped. They aren't impressed by any visual food presentation, because they can't see it. Fasulye Edited by Fasulye on 15 February 2010 at 2:24pm 1 person has voted this message useful | |||
| Fasulye Heptaglot Winner TAC 2012 Moderator Germany fasulyespolyglotblog Joined 5839 days ago 5460 posts - 6006 votes 1 sounds Speaks: German*, DutchC1, EnglishB2, French, Italian, Spanish, Esperanto Studies: Latin, Danish, Norwegian, Turkish Personal Language Map | Message 61 of 231 03 February 2010 at 2:43pm | IP Logged | ||
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Woensdag, 03 februari 2010
GROENTEGRATIN Eerst maar de ingredienten: - courgettes in dunne plakken - tomaten fijngesneden - 2 teenjes knoflook (was ik vergeten, mijn fout!) - fijngehakt basilicum of peterselie - zout en peper - olijfolie extra vergine - 1 ei - 250 ml crème fraîche Baktijd: 60 minuten in de oven bij 180 graden C. Ik heb er nu een portie van gegeten, het is goed eetbaar, maar ik ben uit verschillende redenen niet tevreden. 1. De saus is heel vloeibaar, mijn ontbreekt zoiets als kaas hierbij, maar ja, dat staat niet in het recept. 2. Ik ben niet instaat om DUNNE plakken courgettes en tomaten te snijden. 3. Ik ben met de manier hoe dit hier gekruid is niet tevreden. OK, ik was de knoflook vergeten... 4. Eigenlijk zou ik daar nog pasta aan willen toevoegen... Dus ik krijg daar een onvolmaakt gevoel bij, eigenlijk zou ik het hele recept willen omformuleren. Fasulye Edited by Fasulye on 03 February 2010 at 2:49pm 1 person has voted this message useful | |||
| Fasulye Heptaglot Winner TAC 2012 Moderator Germany fasulyespolyglotblog Joined 5839 days ago 5460 posts - 6006 votes 1 sounds Speaks: German*, DutchC1, EnglishB2, French, Italian, Spanish, Esperanto Studies: Latin, Danish, Norwegian, Turkish Personal Language Map | Message 62 of 231 13 February 2010 at 12:37pm | IP Logged | ||
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Saturday, 13 February 2010
A SOUP: CORN AND POTATO CHOWDER This time I wanted to cook one of my favourite soup recipes, I had cooked it several times before. It's in English. Ingredients: - 2 potatoes - 1 green bell pepper - 2 courgettes - 1 can lima beans - 1 can corn kernels - 1 onion, chopped - 1 garlic clove, crushed - 2 tablespoons sunflower or olive oil - 2 1/2 cups stock or water - 1 1/4 cups milk - salt and pepper - a good pinch of dried sage The liquors in the cans should be added to the soup. It's easy to cook and the soup is delicious, so I will cook it again from time to time. It's also a low-budget meal, which I find useful. Fasulye Edited by Fasulye on 13 February 2010 at 12:38pm 1 person has voted this message useful | |||
| Fasulye Heptaglot Winner TAC 2012 Moderator Germany fasulyespolyglotblog Joined 5839 days ago 5460 posts - 6006 votes 1 sounds Speaks: German*, DutchC1, EnglishB2, French, Italian, Spanish, Esperanto Studies: Latin, Danish, Norwegian, Turkish Personal Language Map | Message 63 of 231 15 February 2010 at 1:48pm | IP Logged | ||
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Lunedí, 15 febbraio 2010 ("Rosenmontag")
Mientre la tutta mia città festeggia il carnevale della strada io volevo evitare questo spectaculo ed ho deciso di cucinare una ricetta Italiana facile. La pizza d'Iversen deve ancora aspettare un po', devo cucinare qualcosa buon' mercato. Il nome del piatto: FARFALLE CON VERDURE ALLA MAGGIORANA Gli ingredienti: - 400 g di pasta (per esempio farfalle o gemelli) - 300 g di polpa di zucca - 2 zucchine - 50 g mandorle a scaglie (= Mandelsplitter) - 1 porro - mezzo bicchiere di aqua - qualche foglie di maggiorana - 4 cuchiai di olio di oliva extravergine - sale e pepe - (io ho scelto anche parmiggiano gratteggiato) Si deve tostare le mandorle in una padella antiadherente. Questo ho fatto per la prima volta. Del porro si usa soltanto la parte bianca, le parte verde e la radice devono essere buttate via. Ho gia mangiato il piatto e mi ha gustato bene. Posso aggiungere questo al mio repertuario della cucina. Fasulye Edited by Fasulye on 15 February 2010 at 1:49pm 1 person has voted this message useful | |||
 Iversen Super Polyglot Moderator Denmark berejst.dk Joined 6695 days ago 9078 posts - 16473 votes Speaks: Danish*, French, English, German, Italian, Spanish, Portuguese, Dutch, Swedish, Esperanto, Romanian, Catalan Studies: Afrikaans, Greek, Norwegian, Russian, Serbian, Icelandic, Latin, Irish, Lowland Scots, Indonesian, Polish, Croatian Personal Language Map | Message 64 of 231 15 February 2010 at 2:06pm | IP Logged | ||
When I first saw this expression I was puzzled because anything produced in an oven to my non-native mind was 'baked' - and I expected that to apply even to pizzas. But scientific investigation has proved me wrong: "bake a pizza": 138.000 hits on Google "cook a pizza": 358.000 hits "make a pizza": 10.800.000 hits !!!! So from now on I won't bake pizzas, I'll make them. 1 person has voted this message useful |
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