Gif To Autocad Insert 2010

Apfel Buttermilch Kuchen




try out new recipes is fun, but does not always a success. I had our broker promised that when our house would be sold, I would bake him an apple pie. I did between the time the keys and was now done, but without success. The taste was good, but it did just not as nice.

This apple pie, apple cake or rather, was very easy to make, but the results are ... I think. Although I obviously have no taste, smell fantastic and it often says a lot.

The recipe I found on Chefkoch.de . I have followed the recipe completely, except that I have stirred a tablespoon of custard powder from the apple pieces. For this apple cake I used Rubens apples and moisture from the apples will be bound by the custard. This way I hope to prevent the soil is soggy.

I never use, but never, apples come from abroad. For whatever. The Dutch soil as far as tasty flavors of apples, that I (especially in terms the environmentally) incorrectly think the apples come from abroad or use. Of course, all this for themselves, but think about it :-)

for a tin of 26 cm diameter:

Soil:

250 grams of flour
2 tsp baking powder
250 ml buttermilk
150 grams of granulated sugar
2 sachets vanilla sugar
2 eggs, size L

Filling:

3 apples
1 tbsp custard powder

Surface:

140 grams of flour
70 grams of granulated sugar
1 / 2 tsp cinnamon
30 grams ground almonds
100 grams butter / margarine

All ingredients at room temperature.
Heat oven to 180 ° C degrees. Line the bottom of the springform pan with parchment paper and butter and Flour edge.

Soil:
Sift the flour with the baking powder: set aside. Mix the eggs with the granulated sugar and vanilla until frothy. Mix the buttermilk, adding in a thin stream, into the batter. Add the flour mixture spoon to spoon the batter. Pour the batter into the springform pan.

Filling:
Peel the apples, cut the core, and cut into small pieces. Add the custard powder and stir well into the apple pieces. Divide the apple pieces over the batter.



Surface:
Mix the flour, sugar, cinnamon and ground almonds together. Add butter and knead by hand until all small grains. Spread this over the apple pieces.



Bake for 40-45 minutes until golden brown and releases the side of the ring.
Leave the cake on a wire rack 10 minutes. Remove the ring and allow the cake to cool.

How To Get To City Land Pasong Tamo

Elderberry Syrup




Although my license had expired a few days and already a new house in the city was waiting for me, I had not been retrieved. This sort of thing should I go to a neighboring town where I live in the village falls. 'K Had no time to today, but because I still had a few errands this morning, I stepped on the bike. It was lovely weather, so not exactly a punishment. In the event that the groceries would be more ;-) I clicked on my bicycle: an ugly thing, but oh so useful.

Usually when I go shopping on the bike I ride with a view of infinity and I do not really care who or what comes along. I get comments sometimes get from 'you saw me "or" you did not see me. " But today I watched a little better, and looked along the path, near the town hall, several elder with full of black berries ready to be picked. I let that opportunity pass me and my bicycle used the berries in it.

After getting my license and planned errands, I more rapidly along the reforming bought myself a piece of ginger and cinnamon pipes. Ie I had already found a recipe on a couple of Belgian sites / forums for elderberry syrup. But because the berries in the garden of my father were gone, but I had this play. Now, I could make. Direct

got home, I zipped off the branches of the berry: 1250 grams clean. After the berries were boiled, I held 850 grams of juice. Here I have 850 grams of cane sugar added.

Basic recipe:

2500 grams elderberry-cleaned, weighed 500 grams water


5 cloves 1 small piece ginger, cinnamon stick

brown sugar (I use cane sugar)

Bring the water, along with the cloves, cinnamon stick and ginger to a boil, let it pull 30 minutes. Put the berries in a large saucepan, add the broth, herbal, increase.



Boil the berries for 10-15 minutes until all berries have burst open. Pour the berries and juice into a fine strainer and collect the juice. Press the berries slightly with the back of a spoon until all the juice is. Measure the juice and boil it with as much sugar briefly until the sugar dissolves. Pour the hot juice into well-cleaned and warm bottles and close them immediately.

Besides being tasty syrup by yogurt or ice seems to be beneficial for a daily spoonful of this to take. It would good cold and flu. Well ... what more could one want ... tasty and good for you ;-)

Source: forum.tuinadvies.be

Wording 30th Birthday Party

Applesauce




Through my parents gave me a box a cousin Rubens apples. Yeah, it were apples with 'a place', but that does nothing for the sauce. Not only that they were there only for suitable, because during the shelling, there are many segments disappeared behind the choice of my children.

Like my mother, I make applesauce in the pressure cooker. I was just curious what I could find on the Internet applesauce cooking in a pressure cooker and read that that was discouraged. I do not understand completely, because it works perfectly.

What I keep in mind is that the pan is not overcrowded. I have a 6 liter pressure cooker. That I fill halfway with peeled and sliced \u200b\u200bapples in 8 tricks. That is a cup of water. The moment the pan is under pressure and steam from the steam valve, it causes me the most, 1 cook 2 minutes more. Then I turn the gas off and let the pot slowly reduce the pressure in forcing it. When the pressure off of the pan, I take the lid of the pan and mix the cooked apples with a hand blender until smooth. Then I stir in 2 bags of sugar and vanilla sugar (or sweetener / sweetener) to taste.

The pulp goes straight into well-cleaned and is still hot pots and the lid. The first 5 minutes I let the pot stand on its head, then I turn them over and I leave them to cool.

It would sometimes happen that, in some apple steam moisture escapes through the steam valve. This will vary by variety. My mother's tip: Place a clean cloth over the valve so it does not have the lid on the stove running.