Monday, July 26, 2010


All-in-dough from 200 g wheat flour, 3 tsp crossed out original Backin, 150 g softened
butter or margarine and 2 eggs (size M) prepared. Stir Short per 100 g chopped hazelnuts and chocolate drops. With 2 teaspoons walnut piles with sufficient space (about 4 cm) with baking paper and share finished baking sheets and bake.
Top and bottom heat: about 200 degrees preheated ()
Hot air: about 180 degree preheated ()
Cooking time: 12 minutes
Biscuits with baking paper, draw from the sheet to cool and drain.


Thursday, July 22, 2010


* 1 kilo potatoes

* Salt, basil, oregano, ground pepper (a pinch of each)

* 2-3 tablespoons vegetable oil


Preheat oven to 200 degrees, set on a baking sheet parchment paper.

Peel potatoes, wash, dry, in circular columns schneiden.Mit seasoning, salt and vegetable oil blend. 10 minutes in the oven. Turn once. Bake another 10 minutes, serve warm.

* Potatoes should not burn and dry. Lightly fried tastes better.


Sunday, July 18, 2010


* 60 g rice flour

* 600 ml milk

* 70 g sugar

* 100 ml sugar


* In medium heat in a pot of milk, rice flour, sugar to a boil while stirring. 3-4 min stirring. When thick, is divided into four bowls. cool in the refrigerator. Serve with sugar beet.


Thursday, July 15, 2010

The hot humid weather has made biting pause. But you need misfortune of soft drinks. Home made drinks is always better ...


* 500 g watermelon flesh

* Juice of 1 lemon

* 200 g of crushed ice (or ice)

* 300 ml mineral water

* Ice cubes for serving


* Watermelon flesh into cubes and remove all possible seeds. With the crush of lemon juice and ice cubes in a blender fine until ice is dissolved. Chill. To serve, some ice cubes in the glasses, to 2 / 3 full with melon, with a total of 300 ml mineral water pour.

Brownie with Cream Cheese and Raspberry

Monday, July 12, 2010


* 100 g butter

* 200 g dark chocolate

* 225 g sugar

* 240 g cream cheese

* 2 tsp lemon juice

* 3 eggs

* 1 bag Vanilinzucker

* Salt

* 20 g cornstarch

* Sodium

* 100 g flour

* 200 g raspberries

also a pan with 30-25 cm


* Preheat oven to 180 degrees Grease Backform. Dark chocolate and butter over a hot water bath or microwave to melt. Then decant into a bowl and embezzled 120 g of sugar to the whorls of the hand mixer. Allow the mixture to cool completely.

* For the filling 100 g cream cheese and sugar with the whorls of hand mixer until creamy. First, lemon juice, then 1 egg, 1 / 2 teaspoon vanilla, 1 / 4 tsp salt 20 g and stir in cornstarch.

* 2 eggs into chocolate mix. 1 / 2 teaspoon vanilla, 1 / 4 tsp salt, 1 / 4 teaspoon baking soda and flour mix, then mix with a spatula briefly with the chocolate mass. Dough into the mold and smooth out. The cream cheese mix over that, while leaving 1 cm to the edge free. Raspberries on the cream cheese spread and sprinkle with 1 teaspoon sugar. Cake about 40 minutes on the second Bake with bottom rail from below. Allow to cool. Before serving, place 1 hour in the refrigerator so that the cream cheese mixture is firm.


Wednesday, July 7, 2010

With me in the kitchen is always frozen peas. But mostly I like the seasonal fresh peas. A taste of the tasty vegetables.


* 500 g fresh peas

* 2-3 fresh potatoes

* Each one half red and yellow peppers

* 1 onion

* 2-3 tomatoes

* 2 tablespoons vegetable oil

* Salt, pepper

* 1 tablespoon chopped dill


* Peas, potatoes and onion peel. potatoes onion cut into small cubes. Cut the peppers into small cubes. In addition to wash the onions vegetables.

* two minutes. Add peppers and tomatoes. another two minutes. Add peas and potatoes, After two minutes. 200 ml of water. Prefer and salt. Once to a boil. At low temperature, cook until all the potatoes are soft. Sprinkle with dill, served from the stove Mit bread and rice.

Spicy Powder For Idli - Dosa

Saturday, July 3, 2010

1. Bengal gram dal -1 cup
2. Black gram dal-1 cup
3. Sesame seeds -1 cup
4. Asafoetida -1/2 tsp
5. Broken red chillies -.12
6. Salt -11/2tsp
7. Oil -1/4 tsp

1. Heat a pan and add sesame seeds and roast until it splutters.
2. Transfer the sesame into a plate and allow it to cool
3. Heat oil in the pan and roast the asafoetida.
4. Add all the dals and roast to a golden colour
5. Add the red chillies and roast till crisp
6. Allow all ingredients to cool
7. Coarsely powder all ingredients except the sesame seeds
8. Lastly add the roasted sesame and salt and run the mixer for a minute.
9. One tsp of jaggery blended with the milagai podi will tone down its sharp stinging taste.

This podi with garlic fry idayam oil with idlies, dosas and adais (A thick dosa prepared with rice ,dal ll be more tastier ).

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