Okokok, Helloween ist noch ne ganze Weile hin und so, aber mich hat’s geritten und da ich für einen Lehrgangsabschluß grade nen Kartoffelsalat gemacht hab, hab ich mich mal an rumligendem (frischem!) Obst und Gemüse vergangen.

Ich hab einen Apfel und ein paar Karotten in die Finger gekriegt und ein Gemüsemesser. Aber für den nächsten Versuch brauche ich dann doch dringend ein Messer mit kürzerer Klinge. Ich habe mich nämlich einige Male fast mit geschnitzt. Und vielleicht ist es einfacher zu kontrollieren.

So und nun für alle neugierigen: Kartoffelsalat mit Voodoodekoration *tadaaaaaaa*


Meine Ankündigung im ICQ-Status: F34R MY 7331 SCHN!72OR-SK!LLZ!! 😀


Papilio Niger’s Lab Adventures

Today a little experiment: I bought rhubarb juice.  THAT doesn’t exist? – Well, yes, for sure it does. And I am going to try it!

Two possibilities:

  1. It’ is bitter … sour … well rhubarb-without-sugar like and I will be running around with a cramped mouth for the rest of the evening.
  2. It is sweet as hell.

The juice is clear (forgot to shake *gg*) and at least smells like the real stuff, not like some kind of lemonade.

Edit: it is good, but not too god. Nothing you really have to try. In the beginning it tastes like real rhubarb, but that is quickly covered by all the sugar thats in this drink.

Rhubarb Pie

Cooked twice this month with fresh rhubarb from the garden *UBER-YAMMI* plus: my family envies me for already having had this twice with rhubarb from the garden. They didn’t have it once, and they will have to buy there rhubarb from a supermarket *nänänänänä* 😛

Things you will need:

  • 1 ovenproof dish (very unsure about how this thingy is called in english… in German it would be “Auflaufform”)
  • rhubarb for this ovenproof-dish-thingy
  • sugar
  • streusel: 200g butter, 200g sugar, enough wheat flour
  • vanilla sauce

As you already see, this recipe is kind of imprecise. Don’t blame me, blame my mom, ’cause that’s how she told me how to do it. 😉

Start by peeling and cutting the rhubarb into pieces (width half a centimeter to a centimeter). Fill it into the ovenproof dish, but leave some space for the streusel. Add sugar to the rhubarb as you like. Prepare the streusel: knead the butter and the sugar and add flour until you have a nice streusel dough. Cover the rhubarb with the streusel. Put the pie into an oven at 150°C to 170°C and bake until the streusel become golden-bownish in coulor. You will also see the rhubarb juice cooking up between the streusel cover.

While the pie is baking, prepare the vanilla sauce.

Serve the pie hot with vanilla sauce and enjoy this sin, which the God of Dieting will not easily forgive. You can also eat it cold, but I think hot tastes much better. Next time I cook it, I will try to make some pictures.

And for the diet people: never ever try to replace the butter with margarine. You wouldn’t want to eat that pie. Believe me 😉