Put your hand menu picnic

 Warm, it is time for outdoor fun and good food too strong appetite for outdoor activities. Whether you're planning a barbecue, a terrace or a picnic, potato salad is a classic comfort food, the edge of hunger Bang, through the air costs and exercise.

 For toting outside the local house - perhaps a quarter or a large park in the bande hull or conservation of forests - a cold salad of potatoes is METTER. Prepare the ingredients for a few hours or the night before, or combine them into one level of the tank and let the cold finished salad refrigerated until ready to roll. Transmission in the fresh salad with plenty of ice or commercial coolant. For the deck or patio meetings, but you can find a single key, sorte your warm salad. Potato salad is a new personality when it is heated to just Avantra FORNOS officials.

 Hot or cold Layered Potato salad is stable as a hot or cold and is easy to dial. Layer is a rainbow of fresh vegetables with boiled eggs and your choice of salad dressing bottles, even a variety reduced-fat if desired. What makes sense?

 Hot or cold Layered Potato Salad

 4 people


 4 hard-boiled eggs *, chopped

 Central 4 red potatoes, boiled, peeled and finely geschnitten

 Râpéesate 2 cups carrots (about 8 ounces)

 1 cup chopped zucchini (small aufca. 3)

 1 cup diced tomatoes (about 1 large)

 1 / 3 cup creamy sauce nvlad bottle (any variety)

 Sprig of parsley, optional


 Reserve a few slices of egg garnish Center. In 10 x 6 x 1 1/2-inch baking or pan (preheated oven versiontest), uniformly in 1 / 3 potatoes, carrots, the other 1 / 3 potatoes, zucchini, 1 / 3 of the Kartoffeln fettinconditionnel and egg and tomato. Even motregen with dressing.

 A cold, cold, and the mixture of flavors, several hours or overnight.

 A hot: Bake, covered, in preheated 350 degree F oven heated to about 20 minutes.

 Garnish with reserved egg slices and parsley if desired. For each part, a part of tous levels.

 * To hard cook, place the eggs in a single layer in pan. Add enough water to come at least 1 cm above the uovan. Cover and quickly to a boil. Turn off the fire. If necessary, remove the pan from the burner to prevent further cooking. The two eggs, which are in hot water for about 15 minutes for large eggs. (12 minutes voorr average, 18 for Extra Large). Immediately run cold water over the eggs andput them in ice water until completely cooled.

 To remove the hull, tapping Crackle. Roll egg between Hull cowardly hands. Peel, top of range. Stromend Hold egg under cold water or soak in a bowl of water, so that from the shell.


 Nutrition information per serving of 1 / 4 recipe cream garlic sauce bottle Salad: 288 calories, 12 g total fat, 226 mg cholesterol, 318 mg sodium, 836 mg potaszeesymposium, 36 gde carbohydrate, 10 g protein and 10% or more of the RDI for vitamins A and C, niacin, riboflavin, thiamine, iron, phosphorus.

Butter Cream Icing Recipes

Recipe 1

  1 cup of vegetable shortening
 1 teaspoon salt
 2 teaspoons flavors (colorless)
 2 pounds sugar confectionery
 cup water or milk (water is a good choice, but milk goes well with lavender color)
 Combine all the shortening, salt and flavorings thoroughly. Add the powdered sugar. Little by little water and mix until all ingredients are well mixed. You zakelijkarch. after 2-3 minutesos the mixture is creamy.

 Notes:
 A) Try to Weihnachten for the same amount as indicated above. If you have a large number of variations can not be the desired butter cream icing.
 b) If you want your icing thin, three or four tablespoons of corn syrup.
 c) If you want butter cream with chocolate, everything you need to do is add  cup of cocoa or TROIS Carré one ounces of chocolate mixed with two tablespoons of milk, other ingredients, mix well.

 Recipe 2

  cup vegetable shortening
  cup soft butter (you can also use margarine)
 4 cups sugar confectionery
 2 tablespoons water (milk)
  teaspoon almond flavor
 A pinch of salt
 Reduction mix, butter and almonds. Add the confectioners sugar and mix by hand. Continue mixing and adding others soon ingredientsentites six to seven minutes.

 Also in this case, you can  or 1 / 3 cup cocoa powder for the chocolate butter cream.

 If the glaze is too thin, more Puderzucker, and if he is stiff, a few drops of water or milk.

 Recept 3
 Butter cream icing, covered with white snow and a delicious taste, it is the best choice for frosting a cake. This "tendency of butter and white" is used to decorate wedding cakes, or a flat surface to nail the cake and flowers. Do not forget the flowers to dry uncovered at least one day. Fall apple blossom flower or flowers are four to five studentsnd to air dry.

 Good Schneewittchen butter cream is that there is no cooling is required to ausHNO and has a delicious flavor, so good. Here is a recipe for this delicious icing conditions:

 2 / 3 cup water
 4 tablespoons meringue powder
 12 cups of sugar confectionery
  1 cup vegetable shortening
  teaspoon salt
  teaspoon almond (for flavor)
  v. tea vanilla (for flavor)
  teaspoon butter (for flavor)
 Combine water and powderhe meringue in a bowl and mix quickly. Then add four cups of confectionery sugar, one at a time. Sugar mixture slowly at high speed each addition. Add the reduction, the remaining sugar, salt, almonds, vanilla and butter and mix gently.

 Note: All of the butter cream icing is easy to make and delicious taste, you can use all at the same time and determine what the best models on the cake.

Recipes - know where to look for success

 Ever wish for a dish or a meal, but can not find a recipe for this? If you agree, there is no need for keys. The fact that all the recipes are available on the site. Just because you are not a leader that does not mean you can not find recipes. If you know where to look for recipes, you should never have a problem that your next meal.

 We train you will find places receivers without hours of searching for them.

 1. The most obvious is to find the recipes in a cookbook. What most people when trying to find a court that is not known. In fact, the paper receipts are useful in following the instructions of your hand when you go to a Travessa. The good news is that the cookbook, there are hundreds of them for sale, uneunique Anykey. Ismogelijk a cookbook that covers everything for domarpan and desserts.

 2nd If no loose  sight of recipes, a good friend. It is likely that if you want to cook, you probably know someone who shares the passion. Why not share the revenue, so that everyone can enjoy? Exchange recipe books with a friend is one of the most neglected in research on new ways of cooking.

 3rd year, you'll find recipes online. If ietsdie the necessary information on a career, the Internet is the place to look. Computer recipe that you canfind what you need without buying. In addition, many people have decided to go strada Internet, why can print receipts on your computer and cooking. Not much more simple than that.

 Whatever the nature of the recipes you need, it is a fact that a number of different locations. If you can not esprith one of the options listed above, you can always try another. And if none of them work for you, why not find andl path to reentrate?

 The most important thing is that you do not have to be a professional to find recipes.

Broccoli Salad Basics

Broccoli salad with a dish that is versatile, can be used in a variety of ways. Here is an overview of the most popular ingredients and dressings.

 1 Ingredients:

 The first component is the broccoli costs. 2-head of a medium-sized salad. Cut the stems of cut flower and maintenance medium pieces.

 Then add a few pieces of vegetables. Favorites are the onion, celery, carrots and cauliflower. Add to veel you want, youta which seems a good Miércolesschung.

 Some people like to add bacon. 6.8 strips roasted crispy, drain grease and set aside. Then crumble bacon and fresh salad just before serving.

 Each type of cheese used in May. It can be cubed, crumbled, or cream cheese in a federation.

 The fruits are often used for salads, usually raisins. Even people who are owners of grapes, blueberries and raspberries, apple pieces, pieces mandariJN orange or secadoenfrüchte.

 The addition of sunflower seeds or nuts in the mix gives the salad a little clearer. Almonds, walnuts, hazelnuts, cashew nuts are good examples. Try not to cut too little nuts. Keep the largest pieces with the flavor of nuts are a little more. Roast the nuts with a little seasoning is an option.

 If you do not cut all fruit or nuts for a little mix instead of lettuce.

 2-Drcher:

 A. The size of this salad is a vinagretaoraussetzungen mayonnaise / vinegar and sugar mixture:

 1 cup mayonnaise
 1 / 4 cup vinegar
 1 / 4 cup sugar

 * Mayonnaise can be mixed with yogurt to be clarified.
 * Flavored vinegars can be used, or lemon or lime.
 * Etre can use artificial sweeteners instead of sugar.

 B. A dressing of oil can also be used:

 1 / 2 cup salad oil
 1 / 4 cup vinegar
 1 / 4 cup suTéléscopique (optional)
 1 / 2 tsp. Sal

 * Taste of apple or wine vinegar is recommended.
 * The seeds of herbs such as celery, onion powder, basil and oregano can.

 C. Your bottle of pavement can be used. Any sauce or cream of Italian style is completed with a broccoli salad. A good try is a 3-cheese Ranch.

 3-More:

 Here are a series of objects that can add to your salad for something original:

  * All canned vegetables such as peas, corn or beans (black, kidney, chickpeas, rain, etc.).
 * Fresh vegetables such as mushrooms, green onions, soy sprouts, beans, cucumbers and peppers.
 * Could be interesting seafood: shrimp, scallops, squid and salmon are good additions.

 4-Method:

 * The size of the flower Eeny broccoli and other ingredients of development, that in his salad. If crumbled bacon or bacon title before serving.
* Your dressing, mix and allow to cool 2-4 hours or overnight.
 * Paste or salad served.

A Recipe for Rye Bread

The more I make bread, the more I am convinced of the importance of the kitchen being in the best position in the house. When we designed and built our house, I was determined that the kitchen should have a view and be on the front of the house. Now that it's six-fifteen of a summer morning and I'm up early, kneading bread, because we've run out again, I'm especially happy to be looking out over a sun-soaked landscape to the distant mountains.  Every time you make bread you're guaranteed a good ten minutes of contemplation as you knead it, the mechanical rhythmic activity frees the mind to wander or switch off…very therapeutic. Having a view thrown in as well is just an added bonus.

I haven't always made bread. It is a comparatively recent development. Making jam was the first breakthrough into self-sufficiency, then came the day when our local supplier of rye bread, who made a loaf that (miracle of miracles), all the children would eat, decided to switch recipes and use caraway in it…instant rejection by the whole family.

We'd stopped the wheat bread to try and help my son's allergies and found it helped most of us, so apart from the occasional indulgence of fluffy white bread, I wanted to stay off it. There was no alternative; I would have to take the leap into bread making. The main reason that I'd resisted was that it seemed to take so long. First the mixing and kneading, then the rising, then knocking down and forming loaves, a second rising and finally the baking. Who could keep track of all that in the chaotic life of a three-child family?

So eventually I take the plunge, turn to my friend Nigel (Slater, not namedropping but he and Nigella (Lawson) are ever-present in my kitchen, in book format of course) and find a foolproof recipe for a white loaf, simpler to start off with white I think.  Well the first try produced a reasonable, if huge, loaf, though my son still remembers that it was a bit doughy in the middle. Second try, I got two pretty perfect loaves and I was on a roll.

Now to find a recipe for rye bread. It seems that 100% rye is usually made by the sour dough method and I couldn't see my family going for that, so settle for a half and half rye/whole-wheat recipe… triumph. Ok, my son the food connoisseur complained it was a bit too sweet, so next time round I reduced the amount of honey, but this recipe has been our staple diet ever since, and I am now truly ensconced in my kitchen, looking at the view, every other day, while I endeavour to keep the supply level with the ever increasing demand.

Any way, finally to the recipe:

500g rye flour
450g whole-wheat flour plus more for kneading
50g plain flour
1 tablespoon salt
1 10g sachet of instant yeast
1 tablespoon honey
3 tablespoons oil
670 ml milk
125 ml water

Warm the milk to lukewarm.  Mix the flours and salt in a large bowl. Make a well in the middle and put in the yeast, then honey, then oil, pour on the warmed milk and water and mix. When it gets doughy turn out on to a well floured surface (it will be extremely sticky) and knead for 10 minutes. You will need to keep adding flour as you knead.  It is better for it to be too sticky than too dry – you can always add more flour, but too dry will make a dry, hard loaf. After 10 minutes, put it back into the bowl with a plastic bag over it and leave in a warmish place for two hours or so. Then knock down, firmly pressing out the air, but not over kneading, then form into two or three loaves on a baking sheet, cover again and leave to rise for another hour. Then bake for 30 minutes at 190C until they sound hollow when you tap on the bottom of the loaf. Cool on a wire rack

So how do I keep track of the bread making, in between school runs, mealtimes and the rest?  Well I don't always. There are times when I optimistically start the bread off, leave it to rise and four hours later remember about it, knock it down, forget to switch on the oven so it has had an extra day or so in rising time by the time it gets cooked. It does seem to be very forgiving though – whatever you do to it, you do generally get bread out at the end, it may not always be the perfect loaf, but then variety is the spice of life after all. There was one time it hadn't quite finished cooking by the time I had to do the school run, so I asked my husband to take it out in ten minutes….. By the time I got back we had a very useful weapon against intruders. We didn't eat that one…I think it was ryvita for lunch…!

Good luck with yours.

Copyright 2005 Kit Heathcock

Great Swedish cooking and Farmors kottbullar!

Sweden is a large region, and the Swedish food is a great ethnic food. To
the best, Swedish food is excellent, especially meat, fish and potatoes, but
Diversified and generally tasty and filling.

Traditional cuisine with a large number of Swedish fish, herring
especially in sandwiches and Swedish meatballs, a sm6rg ๅ sbord
Favorites: Swedish Fleischbällchen (k6ttbullar).

If buffet food is deSueco foreigners, meatballs and dill, again! While these large kitchen, you can create a wide range of delicious fresh food cooked in Sweden. However, for those who prefer the taste of Sweden, which is my favorite: --

Farmors K6ttbullar >

1 kg minced meat
Onion - chopped
1 cup soft bread crumbs or oatmeal
1 egg
Milk (about 1 / 2 dl)

Time Out avenamelkSemmelbrösel 1 / 2 hours
Add beef and stir until smooth and well mixed
Add the onion - mix well
Finally, add the eggs and salt ENPEP
Roll into small balls and fry in margarine for about 10 minutes

Kottbullar served with fresh mashed potatoes (potatoes) and a salad. Enjoy!

Thank you for this recipe Ulla together with our Swedish royal family.

For more tips and ideas, and cookware paragran Dunder throughout the world, Swedish Meatball Recipe

This article was developed by Jen Carter, owner of website.