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Anzahl der Beiträge : 61
Anmeldedatum : 2017-08-23
Alter : 37
Ort : Venus

PostSubject: For Silvermink   Thu Aug 24, 2017 3:36 pm

A caterpillar of mince


You need:

1 kg of ground meat
1 small peppers, red
2 m.-large onion (s)
1 toe / n garlic
1 m. Large egg (s)
5 tablespoons ketchup
1 tsp paprika powder
1 teaspoon pepper
1 teaspoonful, salt
4 tbsp bread crumbs

Wash the paprika, dough and dice finely. Peel the onion and dice.

Put the mince along with all the ingredients, but only two of the five EL ketchup in a bowl and knead. Preheat the oven to 200 ° C (circulating air). Then form a loaf-like loaf.

Season the remaining ketchup with additional salt, pepper and paprika, taste and spread the meatloaf with it - this gives a delicious crust!

Cook for about 60 minutes in a pre-heated oven at 180 ° C (circulating air), then reduce the heat to 160 ° C and cook for a further 30 minutes.

after thats done, decorate it with " eyes " out of peas and " legs " out of paprika-stripes.
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PostSubject: Re: For Silvermink   Thu Aug 24, 2017 3:45 pm

Ham noodles

2 port. Noodles, boiled which are left over
1 piece of ham, diced (catena)
2 egg (s)

Oil, for frying

Fry the noodles in a pan until they look glassy. Then diced ham (there are ready to buy) and 2 eggs. All well again - finished.
Who likes, can add a few mushrooms out of the can.
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PostSubject: Re: For Silvermink   Thu Aug 24, 2017 3:50 pm

Plum pie with crumble

For the dough:

225 g of curd
500g flour
200 g of sugar
1 pound of vanilla sugar
1 pck of baking powder
9 tbsp milk
9 tbsp oil, eg sunflower oil

For covering:

1 1/2 kg of plums
4 tablespoons sugar

For the sprinkles:

300 g flour
200 g butter, cold
125 g of sugar
1 pound of vanilla sugar
1 pinch of salt

Also:

100 g butter, melted
4 tablespoons sugar
1 teaspoon cinnamon


First, the quark oil dough is prepared. For this, all ingredients are put into a bowl and kneaded to a dough. Subsequently, a baking sheet measuring 36 cm × 26 cm is greased and the dough is spread thereon.

Now, with a fork evenly holes are inserted into the dough. The dough is then allowed to bake for 7 to 8 minutes in the preheated oven at 180 ° C top and bottom heat.

In the meantime the plums and the sprinkles can be prepared. If the eight to ten minutes of baking time is not enough for you, you can make these two steps before the cake floor for pre-baking into the oven.

Wash the plums, dab dry, halve and core. For the sprinkles, you kneaded all the ingredients with cold traps to large sprinkles.

After the pre-bake time the cake floor comes out of the oven. The plums are spread over it and the sugar is spread over it. Now spread the sprinkles over the plum cake and the cake is allowed again for about 25 - 30 minutes, until it becomes beautifully golden brown.

Shortly before the end of the baking time, the butter can then be melted in a pot. The sugar is mixed with the cinnamon.

After the baking time, the cake is sprinkled with the melted butter and sprinkled with the cinnamon sugar. Before cutting, the cake must be pulled for at least an hour. It tastes lukewarm and with a whipped cream.
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PostSubject: Re: For Silvermink   Thu Aug 24, 2017 3:57 pm

Semolina dumpling soup


1/8 liter of milk
1 tbsp butter
1 egg (s)
65 g of semolina (hard wheat), possibly slightly more
1 bunch of parsley, finely chopped
salt and pepper
nutmeg

Maybe you need some more semolina, depending on the size of the egg. Heat the milk, melt the butter in it, and let it boil once. Salt, pepper (best from the mill) and add some nutmeg and then slowly pour in the semolina.

Stir thoroughly with a wooden spoon and cook the semolina into a relatively firm mash (it should dissolve as a whole lump from the pot bottom). Place in a bowl and allow to cool slightly. In a small saucepan, heat the water with a little salt (do not use the same pot as the meal).

Whisk the egg with the finely chopped parsley and add to the semolina. But mix well with the wooden spoon (look nice on the parsley, it should be uniformly distributed). Using the (slightly moistened) hands teaspoon to form spheres.

Put into the light boiling water and let it go for ten minutes. The water should not boil, otherwise the dumplings disintegrate. It is best to use the residual heat. Remove the dumplings from the water with a foam spoon and serve in a plate (each approx. 2 - 3 pieces) with hot soup.

The recipe yields about 8 - 10 dumplings. They are also suitable for freezing (then only about 5 minutes), but should be reheated in an extra pot.

They taste in every creme soup (eg asparagus or boiled broccoli soup), but the dumplings can also be served in a clear vegetable broth
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