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Bratwurst-Stew mit Wintergemüse
2008-01-17 00:00:00 ==========REZKONV-Rezept - RezkonvSuite v1.4 Titel: Bratwust-Stew mit Wintergemüse Kategorien: EintopfMenge: 4 Personen Zutaten 750Gramm Kartoffeln1kg Steckrüb-e2groß. Möhren1Stange Porree (Lauch)1-2Essl. Öl3-4 Gebrühte- grobe Bratwürste (à ca. 125 g)1-2 Lorbeerblätter Salz, Pfeffer2Stiele Glatte Petersilie Quelle LECKER, Kochen & Genießen, Dezember 2007 Erfasst *RK* 16.01.2008 von Ulrike Westphal Zubereitung 1. Kartoffeln schälen, waschen. Steckrübe, Möhren und Porree putzen bzw. schälen und waschen. Alles grob zerkleinern. 2. Öl im großen Topf oder einer Pfanne erhitzen. Bratwürste in Scheiben schneiden und darin unter Wenden 3-4 Minuten braten. Herausnehmen. 3. Kartoffeln und Gemüse ins Bratfett geben. Unter Rühren ca. 5 Minuten andünsten. Gut 3/4 1 Wasser angießen. Lorbeer zufügen, aufkochen. Alles zugedeckt ca. 30 Minuten garen. 4. Wurstscheiben im Gemüse erhitzen. Mit Salz und Pfeffer abschmecken. Petersilie waschen, trocken schütteln, grob hacken und darüberst...
By: Kuechenlatein
WHB # 116:Stew of winter vegetables with fried sausage and parsley
2008-01-17 00:00:00 The 116th edition of Weekend Herb Blogging is hosted by Rinku from Cooking in Westchester. This week I seasoned this hearty stew with my favourite herb parsley. This herb fits nearly to every dish, in this case it enhanced the taste of swede, carrots, leek and potatoes in the Stew of winter vegetables with fried sausage and parsley -=========REZKONV-Recipe - RezkonvSuite v1.4 Title: Stew of winter vegetables with fried sausage and parsleyCategories: StewYield: 4 Servings Ingredients 750grams Potatoes1kg Swede or rutabaga2large Carrots1stalk Le-ek1-2tablesp. Oil3-4 Fried sausages1-2 Bay leaves Salr, pepper2stalks Parsley Source LECKER, Kochen & Genießen, Dezember 2007 Edited *RK* 01/16/2008 by Ulrike Westphal Directions 1. Wash and peel potatoes. Peel resp. clean swede, carrots and leek. Cut into coarse pieces 2. Heat the oil in a saucepan. Cut sausages into slices and fry for 3-4 minutes until browned from both sides. Remove from dripping and set aside. 3. Add potato...
By: Kuechenlatein
Was It The Post About the Bratwurst?
2007-11-05 15:03:00 During my latest stint on Sitemeter, I noticed a preponderance of my visits coming from Europe. This was when I discovered that Sitemeter allows you to click on a visitor's Google search to learn how he stumbled upon your site. Based on their Google searches, my Polish visitors appear preoccupied with "Anne Hathaway" and "boobs". But then again, who isn't? My Italian visitors seem intent on
By: The Mom Bomb
Bratwurst and Chardonnay?
2007-10-01 13:39:00 Yes, I served bratwurst with Roshambo 2004 Imago Chardonnay. Not an elegant match to say the least, what can I say? I'm not always going for the perfect pair!The wine came in a club shipment, cost us $15.20, had a real cork closure, and clocked in at 13.9% alcohol by volume.On the nose I found lemon, minerals, wet stone, and pineapple. The nose was crisp and clean. In the mouth, lemons, pineapples, sweet orange. Overall the wine was crisp in the mouth with a nice finish. In typically me style in my tasting notes, I wrote "me likey" as my final note What can I say? Eloquent I am not always.Very good value wine for the price on this one. (Another non-oaked Chardonnay, seems to be the theme these last few months!)
By: Wannabe Wino
Yet another reason not to put ketchup on a bratwurst
2007-08-06 21:47:00 Apparently, among our demented readership are some of the twisted bastards at Ketchup Friends. In this video they demonstrate one the lesser known properties of this stalwart tailgating condiment. Surprise: they’re Lions fans. One thing is for certain, I’m off ketchup for good. From now on, it’s catsup or nothing. Original post by http://kissmesuzy.blogspot.com/-2007/08/yet-another-reason-not--to-put-ketchup.html
Another reason not to put ketchup on a bratwurst
2007-08-06 21:47:00 Apparently, among our demented readership are some of the twisted bastards at Ketchup Friends. In this video they demonstrate one of the lesser known properties of this stalwart tailgating condiment. Surprise: they’re Lions fans. One thing is for certain, I’m off ketchup for good. From now on, it’s catsup or nothing. Original post by http://kissmesuzy.blogspot.com/-2007/08/yet-another-reason-not--to-put-ketchup.html
Video: God Hates Bratwurst
2007-04-25 00:00:00 America's Second-Most Hated Family [YouTube] Technorati Tags: Westboro...
By: Good As You
Knights of bratwurst
2007-02-14 23:46:07 Ehm, salve sono Filo, anche io posto in codesto sglaps a volte ma ne ho uno mio. Volevo avvisarvi che i commenti sono stati (da me) messi solo a disposizione degli utenti splinder visto che è in atto la Prima guerra carampunica (cit) dei fan di tempesta d'amore e la Franna è momentaneamente assente per noie sue. Però vado lasciando a eterna memoria le manifestazioni dei signori di ip 82.55.203.195, 87.13.8.229, 213.155.217.111 e 82.59.154.25 nel post sotto e in quello della soap Scusate ma non me la sento di cancellare un capolavoro come "E POI NN è COLPA SUA SE GLI AUTORI GLI D'HANNO QUESTE PARTI "PENSANTI"." Perdonate la ingerenza e continuate a leggere post migliori di questo :)
WHB #68: Bratwurst with Leeks and Lentils
2007-02-04 17:34:02 The February issue of the Good Food Magazine inspired me to this dish. Bratwurst with leeks & lentils Nothing special, but tasty! -========= REZKONV-Recipe - RezkonvSuite v1.3 Title: Bratwurst with leeks & lentils Categories: Lentils Yield: 2 Servings 6 Nuremberger bratwursts 2 Leeks, trimmed, washed and each cut into about 5 -- chunks 1 cup Lentils 2 small Garlic cloves, peeled 1 sprig Thyme 1 Bay leaf =========================== DRESSING =========================== 1 teasp. Dijon mustard 1 tablesp. Balsamic vinegar 2 tablesp. Olive oil Salt, pepper ============================ SOURCE ============================ -- Edited *RK* 02/04/2007 by -- Ulrike Westphal 1. Rinse the lentils and simmer for 20 minutes in a pan of salted water with the thyme, bay leaf, and 1 garlic clove. 2. Steam the...
By: Kuechenlatein
Typisch deutsch? Bratwurst mit Sauerkraut
2006-09-08 17:12:24 Das neue Schuljahr hat auch unseren Tagesablauf umorganisiert. Jetzt essen Henning und ich immer zusammen zu Mittag, während die anderen beiden Herren außer Haus speisen. Das gab es heute: Aber nicht irgendein Sauerkraut sondern tomatisiertes Sauerkraut. Lecker! ========== REZKONV-Rezept - RezkonvSuite v1.2 Titel: Tomatisiertes Sauerkraut Kategorien: VOX, Tim Mälzer Menge: 4-6 Personen 500 Gramm Frisches Sauerkraut 1 Zwiebel 1 Knoblauchzehe 1 Essl. Olivenöl 2 Essl. Tomatenmark 200 ml Weißwein 2 Lorbeerblätter Honig Salz, weißer Pfeffer ============================ QUELLE ============================ VOX 11.12.2003 -- Erfasst *RK* 29.02.2004 von -- Ulrike Westphal@Küchenlatein Das frische Sauerkraut unter fließendem Wasser abspülen, ausdrücken und abtropfen lassen. Für das Sauerkraut die Z...
By: Kuechenlatein
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