...dinner with friends at home!
die tischdekoration ist eigentlich ganz simpel. einen scherenschnitt von messer und gabel (aus dem internet großkopiert) auf schwarze klebefolie übertragen und ausschneiden. die platzsets ebenfalls rund aus folie schneiden. den tisch gut saubermachen (keine krümel, kein fett), dann alles aufkleben.
the table decoration is actually quite simple. a silhouette of knife and fork (from internet large-scale copied) carried over on a black adhesive foil and cut out. cut also the placemat out of the foil. clean the table very well (no crumbs, no fat), then stick everything on it.
für die menükarten, den scherenschnitt kopieren und daneben das vier-gänge-menü drucken (am besten in einer hellen, freundlichen farbe, als lebhaften kontrast zu dem schwarz).
die menükarten werden in einfache butterbrotbeutel aus papier gesteckt, die vorher mit einer umlaufenden beschriftung beklebt wurden. zu den menükarten kommt noch eine weiße stoffserviette und das besteck. jetzt auf die schwarzen platzsets verteilen, etwas gras und kleine gläser mit teelichter dazu...und fertig ist die tafel.
for the menu cards, copy the silhouette and print the four-course meal beside (best of all in a bright, friendly color...a vibrant contrast to the black).
put the menu cards in simple paper sandwich bags, which were stuck before all around with an inscription. add a white cloth napkin and the flatware. now arrange everything on the table..some grass and small glasses with tea lights in addition...mission dinner table completed.
ein rezept...
muss ich euch zum schluß noch an's herz oder besser in den mund legen...aus jamie olivers food magazin...marmorierte zitronen-tarte...soooooo lecker!
a recipe...
...you gotta try... from jamie olivers food magazin... lemon ripple tart...oh- soooooo yummy!
lemon ripple tart
in just one bite of this you get soft lemony filling, crumbly pastry, and a bite of caramelised sugar. heaven.
1. For the pastry, sieve the flour and icing sugar onto a surface, then use your fingers to gently work in the butter till you have ‘crumbs’. Sprinkle in the zest, then gradually add the egg mixture till you get a ball of dough. Dust this with flour, flatten slightly, then wrap in clingfilm and chill for about 30 minutes.
2. Grease a loose-bottomed 28cm tart tin. Dust a clean surface and a rolling pin with flour and roll the pastry into a circle that’s 5mm thick and big enough to line the tart tin. Lightly press the pastry into the tin, trim off any excess, then cover with clingfilm and put in the freezer for at least an hour.
3. Preheat the oven to 180C/gas 4. Unwrap the tart case, line it with greaseproof paper, then fill with rice or dried beans. Bake the pastry in the middle of the oven for 10 minutes, then remove the paper and baking beans and return to the oven for about 15 minutes or until light brown.
4. For the filling, put the yolks, eggs, sugar, vanilla seeds and lemon juice and zest into a heavy-bottomed pan; whisk over a very low heat until the mixture starts to thicken. Stir in the butter, making sure you get all the bits of curd from the bottom of the pan. When it looks like really thick custard and coats the back of a spoon, take it off the heat and let it cool a little. Give it a whisk, then strain through a sieve.
5. Mash the raspberries with the sugar in a small pan. Cook over medium heat for 10 minutes, stirring continuously, until it starts to look like jam.
6. Spoon the lukewarm lemon curd into the tart and give it a shake so that the mixture spreads. Spoon the raspberry jam over the lemon and gently stir it to create a ripple effect. Cool the tart for 30 minutes. If you like, dust the top with a layer of icing sugar and caramelise it with a kitchen blowtorch.
1. For the pastry, sieve the flour and icing sugar onto a surface, then use your fingers to gently work in the butter till you have ‘crumbs’. Sprinkle in the zest, then gradually add the egg mixture till you get a ball of dough. Dust this with flour, flatten slightly, then wrap in clingfilm and chill for about 30 minutes.
2. Grease a loose-bottomed 28cm tart tin. Dust a clean surface and a rolling pin with flour and roll the pastry into a circle that’s 5mm thick and big enough to line the tart tin. Lightly press the pastry into the tin, trim off any excess, then cover with clingfilm and put in the freezer for at least an hour.
3. Preheat the oven to 180C/gas 4. Unwrap the tart case, line it with greaseproof paper, then fill with rice or dried beans. Bake the pastry in the middle of the oven for 10 minutes, then remove the paper and baking beans and return to the oven for about 15 minutes or until light brown.
4. For the filling, put the yolks, eggs, sugar, vanilla seeds and lemon juice and zest into a heavy-bottomed pan; whisk over a very low heat until the mixture starts to thicken. Stir in the butter, making sure you get all the bits of curd from the bottom of the pan. When it looks like really thick custard and coats the back of a spoon, take it off the heat and let it cool a little. Give it a whisk, then strain through a sieve.
5. Mash the raspberries with the sugar in a small pan. Cook over medium heat for 10 minutes, stirring continuously, until it starts to look like jam.
6. Spoon the lukewarm lemon curd into the tart and give it a shake so that the mixture spreads. Spoon the raspberry jam over the lemon and gently stir it to create a ripple effect. Cool the tart for 30 minutes. If you like, dust the top with a layer of icing sugar and caramelise it with a kitchen blowtorch.
ingredients
• 6 egg yolks
• 5 eggs
• 270g caster sugar
• 1 vanilla pod, split lengthways, seeds removed
• 250ml lemon juice, plus the grated zest from the lemons
• 250g unsalted butter, at room temperature
• 250g raspberries
• 1 tbsp caster sugar
• Icing sugar, for caramelising (optional)
Pastry
• 500g plain flour, plus extra
• 100g icing sugar
• 250g cold unsalted butter, cubed
• Finely grated zest of 1 lemon
• 2 eggs, beaten with a splash of milk
• 5 eggs
• 270g caster sugar
• 1 vanilla pod, split lengthways, seeds removed
• 250ml lemon juice, plus the grated zest from the lemons
• 250g unsalted butter, at room temperature
• 250g raspberries
• 1 tbsp caster sugar
• Icing sugar, for caramelising (optional)
Pastry
• 500g plain flour, plus extra
• 100g icing sugar
• 250g cold unsalted butter, cubed
• Finely grated zest of 1 lemon
• 2 eggs, beaten with a splash of milk
bon appétit!
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