Chicken with Balsamic BBQ Glaze & Slaw - ** - Geflügel mit Balsamico BBQ Glasur und Salat

Chicken with Balsamic BBQ Glaze

Tangy and sweet will decribe this sauce best.... its one of Giada de Laurentiis recipes..
Perfect on the grill or at home grilled in your oven....
We enjoyed this today with a little slaw, vegan mashed potatoes and brussel sprouts...
will make them again... I didn't use all the sauce as some people don't like a too sticky chicken part in my family so i served 1/2 along side. I baked mine in the oven.
Enjoy Alissa

Balsamic Sauce

1 cup balsamic vinegar
3/4 cup ketchup
1/3 cup brown sugar
1 garlic clove
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
freshly ground pepper

1 Chicken, cut in serving pieses (2 breast, 2 thights, 2 legs and 2 wings)
salt and freshly ground pepper

Combine all ingredients for the sauce in a small nonreactive saucepan and whisk until the mixture is smooth. Simmer over medium heat until reduced by one third - 15 to 20 minutes

Place the grill pan over medium heat or preheat an outdoor grill. Season the chicken peises with salt and pepper.

Transfer 1/2 cup of glaze of the sauce to a small bowl. Grill the chicken for about 10 minutes per side, brushing the chicken with the 1/2 cup of sauce for the last 2-3 minutes. Transfer the chicken to a serving platter and let the rest for at least 5 min. Serve along with remaining sauce alongside in a little cup.

Note: if you prefer not to grill, the chicken can also be baked. Place the chicken skin side up in the baking dish and bake 25 min in 375°F oven. REmove the baking dish from the oven and spoon the barbecue sauce all oven and return to the oven and bake another 15 minutes...

Coleslaw

Tangy sweet and crunchy - is what this slaw is alk about...

1 1/2 ound napa cabbage, finely shredded
2 carrots, peeled and shredded (1 cup)
1/2 cup mayonnaise
2 tbsp freshly pressed orange juice
1 tbsp freshly pressed lemon juice
2 tsp sugar
1 tsp salt
1/4 tsp celery seeds
fresh pepper

In a large bowl tos together cabbage and carrots. In a small bowl, whisk the remaining ingredients. Add to the cabbage mixture and toss well to combine. Taste and adjust the seasoning if desired. Let coleslaw stand at least 10 minutes before serving.

Geflügel mit Balsamico BBQ Glasur

dieses Rezept ist von Giada und eignet sich wunderbar für ein Picknick... zuhause für den Grill oder im Winter aus dem Ofen um den Schnee zu vertreiben ;-)
Es ist eine säuerlich würzige Glasur die eine ganz leichte Süße hat... Ich finde es hat wunderbar geschmeckt. Ichhabe es im Ofen gebraten und nur wenig Sauce auf die Geflügelteile gepinselt da ich diese klebrig dicken Glasuren auf Geflügel nicht so mag und daher habe ich den Rest der Sauce warm extra dazu serviere.. Bei uns gabe es ein richtiges amerikanisches sommerliches Essen - ich habe dazu noch einen Krautsalat und veganen Kartoffelbrei gemacht..
Viel Freude damit
Alissa

Balsamico Sauce

1 Tasse Balsamico Essig
3/4 Tasse Ketchup
1/3 Tasse klebrigen braunen Zucker
1 Knoblauchzehe  - feingehackt
1 EL Worcestershiresauce
1 EL Dijon Senf
etwas Meersalz
frisch gemahlener schwarzer Pfeffer

1 Hühnchen, zerteilt in 2 Brüste, 2 Schenkel, 2 Beine, 2 Flügel)
Salz und Pfeffer

In einer Sauteuse alle Saucenzutaten geben und gut verquirlen - bis sie eine seidige Masse ergeben. Diese bei mittlere Hitze einreduzieren lassen (in etwa zu 1/3) das dauert ca 15-20 Minuten.
Den Grill auf mittlere Hitze stellen oder einen Outdoor Grill anfeuern oder den Backofen auf 160° erhitzen. Die Geflügelteile salzen und pfeffern.
1/2 Tasse der Sauce in eine kleine Schale geben. Die Geflügelteile auf den Grill legen und jede Seite 10 Minuten grillen oder in eine ofenfeste Form legen und 25 min im Ofen braten. In den letzten 2-3 Minuten die Geflügelteile mit der Sauce bepinseln oder für die Geflügelteile im Ofen die Teile mit der Sauce übergiesen und weitere 15 min braten.
Die Teile auf eine Servierplatte  legen und 5 Min ruhen lassen.

Coleslaw

dies ist ein Familienrezept... wir machen unseren Slaw in Kanada so - wir wechseln lediglich zwischen Weißkraut oder Chinakohl- je nach blieben... Manchmal wird es auch mit Schnittlauch, Petersilie und Zwiebeln verfeinert - aber in der Regel belassen wir Ihn so...
Alissa

1 1/2 Pfund Chinakohl fein schneiden
2 Karotten, fein reiben
1/2 Tasse Mayonnaise
2 EL frisch gepressten Orangensaft
1 EL Zitronensaft
2 TL Zucker
etwas Salz und Pfeffer
1/4 TL Selleriesamen

In einer großen Schüssel den Kohl mit den Karotten mischen. In einer kleinen Schale die restlichen Zutaten mischen und abschmecken. Das Dressing mit dem Kohlsalat vermischen und mindestens 10 Minuten ziehen lassen. Kann man auch gut über Nacht einwirken lassen.

Twinkle's California Burger

Hello
i call this burger a Twinkle Burger as this is a name that i use in cooking communities...
It has all ingredients that i turly love ina good burger... well thats not ture there are more variations but the mix of grilled bell peppers in a mediterrian sauce with onions, good beef, few lettuce leafes, avocado, spices and thats it... If you can try to get some of the good olives from the farmers market - lovem - just didn't get them today.. a good foccacia roll would be perfect too or a ciabatta roll. I had rye ones at home so i made use of them.

Enjoy
Alissa

Twinkle's California Burger

1 pound ground beef
1 garlic clove grated
1 tablespoon fresh rosemary, finely chopped
3 tablespoons olive oil
salt
freshly ground pepper
parmesan cheese shavings
lettuce
avocado sliced
burger buns (i used a rye roll)

1 red bell pepper
1 yellow bell pepper, 1 orange bell pepper
1 onion , sliced in rings
1/2 cup olives, sliced
3 tablespoons fig -balsamic vinegar
salt
freshly ground pepper
2 tablespoons olive oil

turn on the BBQ or prepheat the oven on highest mark. Line the grill with tin foil and brush with olive oil and grill the bell pepper, that you washed, cut in halved and removed membrane and seeds, till its a bit blackend and done. Take of grill or out of the oven and immediatly put a ceramic bowl over the bell peppers, the steam will peel of skin. After a few minutes remove ceramic bowl and remove the skin from bell peppers and cut in stripes. In a bowl mix onion rings pepper stripes and olives, mix and drizzle with olive oil vinegar and salt and pepper, set aside and let marinade.

For the patties mix the meat with salt, pepper, garlic and rosemary and form 4 patties and grill on the BBQ or in a pan for 6-8 minutes and turn once.

To assemble slit the burger bun and toast, then layer some washed and chopped lettuce, some bell pepper salad then a fe parmesan shavings, the beef pattie, avocado slices a few parmesan shavings bell pepper salad and top of with the other side of the bun... Enjoy

Hallo
dies ist einer meiner Lieblingsburger und deshalb nenne ich ihn auch Twinkle Burger, die die mich aus Chefkoch kennen, können dieses Pseudonym zuordnen. California weil diese Zutaten ein Bestandteil der typisch kalifornischen Küche sind und ein Burger dieser Art dort durchaus bestehen könnte.
Ich mag die Kombination sehr weil sie nicht so schwer ist, es gibt Burgerarten da liebe ich ein gutes Relish, Chutney oder auch mal eine selbstgemachte Mayonnaise oder Creme... aber generell bevorzuge ich diesen hier vorgestellten Burger.. machmal sogar noch schlichter.... Ich mache Ihn auch gerne mit Lammfleisch wenn ich welches bekomme. Ich mag in dem gegrillten Paprikasalat sehr gerne schwarze Oliven vom Markt, die großen mit Kräutern, die hatte ich heute leider nicht. Anstelle der Vollkornbrötchen könnte man auch Ciabatta oder Focaccia verwenden.. Übringes so einen Burger zu fotografieren ist echt schwer - ich finde er schmeckt wesentlich besser als er auf dem Bild aussieht... ;-) Ich muss das mit der Kamara noch üben
Also viel Freude damit..
Alissa

Twinkle's California Burger

500g Hackfleisch (Rind oder Lamm)
1 Knoblauchzehe, gerieben
1 EL frischen Rosmarin, fein gehackt
Meersalz
Frisch gemahlener Pfeffer
Parmesanspäne
Salatblätter
Avocado, in Schieben geschnitten und mit Limettensaft beträufelt
Brötchen (ich habe Roggenvollkornbrötchen verwendet)

1 rote Paprika
1 gelbe Paprika
1 orangefarbene Paprika
1 rote Zwiebel in Ringe geschnitten
12 Tasse Oliven in Scheiben geschnittten
3 EL Feigen- Balsamessig
Meersalz
Frisch gemahlener Pfeffer
2 EL kaltgepresstes Olivenöl

Den Ofengrill oder den Grill anheizen. Ein Backblech oder Rost mit Alufoli auslegen und mit Öl bestreichen und die Paprikaschoten (gewaschen, halbiert und entkernt) draufgeben und  unter den Grill schieben. rundum so lange grillen bis die Haut fast schwarz wird und Blasen wirft. Die Paprika anschließend unter eine umgedrehte Schüssel legen und abkühlen lassen (im Dampf löst sich die Haut):
Von den leicht abgekühlten Schoten die Haut abziehen. Das Fruchtfleisch in schmale Streifen schneiden und zusammen mit den Zwiebelringen, Oliven und dem Essig in eine Schale geben. Salzen und pfeffern, Olivenöl darüber träufeln und beiseite stellen.

Das Fleisch zusammen mit Knobluach und Rosmarin mischen. 1 EL Olivenöl darüber geben, salzen udn pfeffern, durchkenten und 4 Frikadellen formen.
Das restliche Öl in einer Pfanne erhitzen und die Burger 6-8 Minuten darin braten und einmal wenden (oder auf den Rost des Grills legen und braten).
Auf jede getoastete Brötchenhälfte ein Salatblatt geben, eine Portion Paprikasalt geben, ein paar Parmesalspäne, die Bürger draufsetzten, ein paar Parmesanhobel darauf, Avocado scheibe, etwas Paprika Salat und die andere Brötchenhälfte draufgeben und sofort servieren.

Father's day in Germany... BBQ-Day....

Hi all...

Today is father's day in Germany and usually the guys go out on a drinking and walking tour into the fields or woods with their little push carts, filled to the brim with beer and picnic food or they take part in other outdoor amusement just for men and fathers.... but in my family this has never been the tradition and this year we decided to have a litte BBQ... I was in charge of the salads and the pushcart hot dog sauce this is what i made.... Everything tasted very nice matched tha different kinds of sausages that we grilled and it was a good lunch...Cheers Alissa

pic by alissa

Pineapple - Brown Rice Salad
adapted by a salad froma german cookbook - i added the pineapple and ginger wich gives it a nice tang and special note... I like it very much ... Its different fromt he usual rice salads...I used spelt in this recipe as i wanted to try out how that goes - very nice i say... i would make it again...Enjoy alissa

125g rice (i use spelt grains you can also use barley, wheat berry or any other grain)
1 green pepper, grilled, skinned and finely chopped
1 red pepper, grilled, skinned and finely chopped
1 red onione finely chopped (i omit as my dad can't have raw onions)
125g ham finely chopped
1/4 fresh pineapple finely chopped
1 can mandarine oranges (keep half the juice) chopped in half
250 g mayonnaise
2 tbsp soya sauce
2 tbsp sugar
a bit freshly ground ginger
salt and pepper to taste

cook the rice till done and mix everything together, chill overnight, taste and spice to your liking. Serve

pic by alissa

Couscous Salad

this is a salad i always make for a BBQ or picnic...

2 cups couscous fine grain
3 cups water
1/4 c olive oil
1/4 c fresh lemon juice
1 large garlic clove minced
1 tsp harissa
a bit of sea salt and pepper
8 cherry tomatoes, seeded and finley chopped to grain size
1/2 cucumber, peeled, seeded and finley chopped ot grain size
flat parsley finely chopped
olives finely chopped ot grain size (today i omit)

bring the water to a boil and the couscous in a bowl and pour over the water, stir and let rest for 5 min so the couscous can soak. Then mix wiht all the other ingredients and taste to liking....

You could add fety cheese, grilled peppers, grilled zucchini or other ingredients to you liking this is a very versatile salad!

pic by alissa

Greekish Salad

10 cherry tomatoes chopped
1 cucumber, peeled and chopped
1 small goat cheese chopped
10 basil leaves, torn
1 red onion chopped
1 1/2 lemon the juice
3 tbls extra virigine olive oil
fleur de sel + freshly ground black pepper

mix together taste and serve!

pic by alissa

New York Push Cart Onion Sauce For Hot Dogs

i have given a review and story about this recipe earlier on this blog.
This amazong sauce that has been a huge hit on the TOH bulletin board is wonderful on any meat but especially a New York Hot Dog!!! I guess the biggest fan of this sauce is my sweet friend Janie!! Thanks for hte great review you gave... i was lucky to find this recipe ...Enjoy Alissa

2 onions sliced 1/4" thick
2 Tbe Vegtable Oil( Used Olive Oil)
1/4 cup Ketchup
Pinch of cinnamon, and chili powder
Dash of Hot Sauce and Salt
1 cup water.

Saute the onions for about 7 minutes. Add the ketchup, cinn, and chili powder, salt and hot sauce. Add the water and bring to a boil. Lower the heat and simmer for 10 minutes. ( I cooked it longer and it got nice and thick)

* Add more Hot Sauce to your liking for more heat. Bet it is even the next day.

Bulgogi - Fried Beef

BULGOGI - Fried Beef

this was my very first korean meal i had - it was served to my by my first hostmother after my arrival in Seaoul and i loved it very very much and thought if we eat soemthing like this every day i am in heven... well my eyes were opend beef is or was very very expensive in Seoul back in 1992 and it was because of my arrival and being a special guest that this was served. My host mother was an excellent cook and she made many other dishes when she had time with all the volonteer work she did and tending towards her 2 grown up kids - but you are a baby till you leave the house in korea back then and especially in a family with a bit of money and both kids studying at university. The appartment kitchen was sooo small but for korean standards it was a luxury kitchen. I only stayed 4 weeks in that wonderful family then i had to move on to the south of Korea, Ulsan, to teach english at YMCA. I had two families down there first a sinlge women that shared her teeny weeny appartment with me and later a family that owned a incredible fish restaurant - Ulsan is right by the sea at the border to Japan. She was so busy in her restaurant that she rarely cooked at home. But when i returend to Seoul later i was a very lucky girl and lived with a very rich and unbeleivably friendly family - they treated me sooo nice and that family loved their food and that is the palce where i learn all my korean cooking. More about them and recipes at a different time. Alissa

"Bulgogi is one of Korea's most popular beef dishes. It is made from thinly sliced sirloin or another prime cut of beef. The meat is marinated with a mixture of soy sauce, sesame oil, black pepper, garlic, onions, ginger, wine and sugar. It is marinated for two to four hours to enhance the flavor and its tenderization.
Bulgogi is traditionally grilled, but broiling or pan-cooking is common as well. Whole cloves of garlic, sliced onions, and chopped green peppers are often grilled or cooked at the same time. It is often served to non-Koreans as a first taste of Korean cuisine.
This dish is usually served with a side of lettuce, spinach, or other leafy vegetable, which is used to wrap a slice of cooked meat, often times along with a dab of ssamjang, kimchi, or other side dishes, and then eaten as a whole."

1 pound thinly sliced steak
5 tbsp sugar
1/2 cup soy sauce
2 buds finely chopped garlic (can also be crushed, and crushed buds removed before serving)
1/4 tsp salt
5 tbsp Mirin (sweet sake, optional)

a bit grounded fresh ginger
2 tbsp sesame oil
2 tbsp toasted sesame seeds
1 cup split green onions
2 cups thinly sliced carrots (optional)

Cooking Directions
Mix all ingredients except carrots. Marinate in refrigerator for at least 2 hours.
Cook over medium high heat until meat is just short of desired completion.
Add carrots and cook for an additional 3 minutes.
Serve with rice.

Bulgogi - Koreanisches Rindfleisch

1 kg Rindfleisch, bestes, fein geschnitten in mundgerechte Stücke
5 EL Sojasauce
5 EL Zucker
5 EL Mirin
5 EL Sesamöl, reines
2 EL Knoblauch, fein gehackt oder Paste
2 EL Frühlingszwiebel(n), in feine Ringe geschnitten
1 EL Sesam, zerstoßen oder Sesampulver
Pfeffer, frisch gemahlener schwarzer

Zum Verarbeiten muss das Fleisch Zimmertemperatur haben. Alle anderen Zutaten zu einer Marinade mixen, mit dem Fleisch gut vermischen und alles mindestens 1 Stunde ziehen lassen.

Schmeckt am besten über einem Grill gebraten oder aus dem Ofen. Auf den Grill legen und rasch unter Wenden grillen oder das Fleisch auf ein Blech legen, ca. 2 Minuten übergrillen und dann wenden und weiter kurz grillen.

Dazu schmecken viele leckere koreanische Beilagensalate und Reis.

Gourmet BBQ Dinner

Johann Lafer & Simone Thomalla all pictures above from Martin Pittelkow SWR3 radio

4 Course Gourmet BBQ Dinner to the Radio

Grilling with Starchef Johann Lafer and SWR3 (as explained in an earlier post here)

here the pics of my cooking today... it was sooooo much fun. At precisly 16:00 i turend on the radio and started getting the BBQ ready same as 50.000 other german families and parties that were so excited to have this cook off with Mr. Lafer following his instructions how to prepare the dish on the radio... I printed out the recipes this afternoon as they had been top secret till the last minute.. i cooked everything following the radio and the recipes.. while they played fantastic party music and talked to people at home that also participated in this amazing synchron bbq-party...... The dinner went over extremly well with my family but we didn't make it to the dessert... we were just soo full up..Please excuse the quality of the pics and the presentation i am still learning and at a bbq people are not very patient to wait till you have a nice shot or perfect arrangement...lol.Alissa

first course was.

Chicken Saté by Johann Lafer

i didn't serve the sauce on the skewers as not everybody tolerates peanuts so i had an option of Mango Chutney to go with them.... This was a very nice course

16 skeweres, watered

1 lb chicken breast, cleaned, silver skin remove and cut into fingerlong pieces

thumb think fresh ginger, grated
2 garlic cloves finely chopped

1 onion finely chopped
1 red chile finely chopped
1/2 organic lime juice and grated rind
4 tbsp extra virgin olive oil

put the meat on the skewers (like a catepillar) and then mix the other ingredients in a bowl and pour over meat and marinade the chicken in that. Then put on the grill and bbq till done..

Saté Sauce
150g peanut butter
80 ml chicken broth
50 g crushed unsalted peanuts
red pepper flakes
1/2 bundle cilantro leaves finely chopped

stir the peanut butter and the broth in a pot and combine till smooth add salt, pepper, peanuts and cilantro and taste with red pepper flakes

Arugola salad

150 g arugola, washed and stems removed
20 ml white balsamic vinegar
40 ml olive oil
salt & pepper

mix

Put the arugola on a plate and 4 skewers and drizzle with peanut sauce..

The next course was a Asian Fish & Prawn Stew with Pineapple Johann Lafer

this was my favorit course sooooo good and flavourful i could have bathed in it -lol

1 sweet fresh pinapple, cut in tidbits (please use fresh canned willl not be the same!) (1/2 for this recipe and 1/2 for main dish
2 medium sized carrots, cut julienne
1 leek, cut julienne
1 small pack snow peas
400g white fish
20 fresh ginger, grated
1 red chile, finely chopped
2 Kaffir lime leaves
400 ml fish broth
400 ml coconut milk unsweetned
2 prawns, shelled and ready to cook
In a big pot heat broth and coconut milk and add everything and stir... taste to your liking!!

Then then excellent main course... Stuffed Pork Chops with Apricot Chile Jam... next to a Pinapple Salsa, grilled Zucchini and purple Truffle potaotoes (i didn't get any today) <>

4 pork chops , cut a pocket in the center
10 dried apricuts finely chopped
1 red onion finely chopped
2 garlic gloves finely chopped
1 red chile finely chopped
3 tbsp apricot jam
mix apricot, garlic, chiles, onions and jam together and fill pockets in pork chops and close with tooth pick and grill on medium heat till done and golden brown.

Zucchini Canneloni

2 zucchini sliced in very thin slices
2 carots thinly sliced
1 tbsp powdered sugar
salt pepper

mix together in a bowl grill till don and roll up one succhini slice and one carrot slice toether and fasten with a toothpick and drizzle with olive oil and keep warm onthe grill till ready to serve.

Pineapple Salsa
use the other 1/2 of pineapple tidbits from fish stew
2 tomatoes peeled, seedes and chopped finley
1 onion finely chopped
2 garlic cloves finely chopped
1/2 bundle flat parsley finely choppped
60 ml rice vinegar
80 ml olive oil
smoked paprika
mix together taste

To serve put meat on a plate add a bit of salasa, potatoes and zucchini rolls....

The Dessert was a Sweet Calzone with a Nougat Sauce .... we were so full after all this food - hope to make it soon

50 g nougat paste
100g white chocolate
50 g walnuts
100 mll whipping cream

put all ingredients in a pot and melt over medium heat and make an even sauce

2 bananas, peeled, cut in slices
200 g strawberries, hulled and cut in slices
1 apple peeled and finely chopped
1 sweet pinapple, meat cut in tidbits
100 g nougat paste, cut in chunks
mix together
2 packages pizza dough, roll out and put on baking cheets, cut in half

fill each half with fruit salad and close and seal with oil and backe at 400°F or in a tin bowl on the grill till golden brown and done
drizzle with sauce and enjoy.

Starchef Johann Lafer is BBQ-ing on German Radio and we cook a long...

This is the 4th time that our famous chef is throwing a BBQ Party on my favorit radio station SWR3... He cooks, and explains and all on the radio... this is crazy but it works..

Mr. Lafer gives out the shopping list one week before the event and one day before the cooking you get the recipes on the SWR3 website...
The whole show starts at 4 in the afternoon May 1. 2009 and Germans all around the world bbq along gourmet recipes... it is amazing so far SWR3 know of over 100.000 people that grilled to the radio in the past 2 years....

This is how it goes - you buy the ingredients and get the recipes one day ahead and you prepare the grill by 4 in the afternoon and then Mr. Lafer tells on the radio (while he cooks and prepares) what everybody has to do.. in the breaks they play music and talk to people at home that have registered their party on the SWR3 webpage.... http://www.swr3.de/ (german) and get a call from the station to check how they are doing... there are endless pics of people that took videos or pics of their party and many many reviews how much they enjoyed the food.

This year i will cook along aswell - i have all ingredients at home... and can't wait to taste and see what is going to happen to the ingredients so far i heard rumors the grilled dessert wil be a sweet calzone... i am really excited and will post pics this weekend after the event... i am sure its going to be a lot of fun...

www.johannlafer.org


Johann Lafer

Already as a child, I was just as happy to cook as I was to play football (soccer). I grew up in the Steiermark (Austria) and most of the products we cooked came from our own farm. Hence, I learned very early on to have great respect for food and even today, the quality of the products and greatest care during preparation are the guiding principles for my cuisine – as well as natural individual creativity. After training in Graz, I decided to go to Germany. First to Berlin, then to Hamburg to Josef Viehauser at Le Canard. Co-operation with Dieter and Jörg Müller and then with Eckart Witzigmann in the years thereafter made a great impression on me. After a stopover with Gaston Lenotre in Paris, an introduction to the wonderful world of patisserie, I applied for my first job as executive chef – with Silvia Buchholz-Lafer whom I later married. For 11 years I worked as executive chef and later owner together with my wife of the Restaurant Le Val d´Or in Guldental. When the Stromburg came up for sale in the neighbouring Stromberg, we didn’t hesitate very long. After comprehensive conversion work – a challenging task – we opened Johann Lafers Stromburg at the end of 1994 with our restaurant Le Val d’Or and the Bistro d’Or.Even today, the shining eyes of our guests are my biggest motivation.

What was your most moving culinary experience? My most positive experience was when my 14-year-old daughter served me a perfectly prepared dessert from my first cookery book. My worst experience: during an invitation in China I had the “honour” of discovering the eye of a sheep in my soup. It took a great deal of inner persuasion before I managed to swallow it whole, so as not to appear impolite. For days after, I had the feeling that something was looking at me from the inside.
The most amusing kitchen incident you ever witnessed? A guest informed us that he planned to propose to his sweetheart and so he asked us to hide a very valuable engagement ring in a dessert. To his clearly visible horror, his fiancée swallowed the tartlet, together with the ring, in one. The two did marry later at our hotel but with a brand new ring.
Your best piece of advice for amateur chefs? Amateur chefs love to cook and to conjure up culinary delights for their friends. However, as an amateur chef normally doesn’t have a large brigade behind him, good timing and organisation are all the more important.You shouldn’t overdo it on any one occasion, but invite friends around regularly. It’s best to try the dishes out beforehand, to always choose high quality products and to prepare them lovingly and carefully.

Source: world wide gourmet com.. you will find a few recipes in english but most recipes are in german.