Freakin’ Fabulous Holidays by Clinton Kelly [epub | 35,35 Mb] ISBN: B00G7RANKC

  • Full Title: Freakin’ Fabulous Holidays
  • Autor: Clinton Kelly
  • Print Length: 136 pages
  • Publisher: Pocket Star
  • Publication Date: November 4, 2013
  • Language: English
  • ISBN-10: B00G7RANKC
  • ISBN-13: 
  • Download File Format | Size: epub | 35,35 Mb
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So ho-ho-hot, Freakin’ Fabulous Holidays is only available online! Clinton Kelly shares his favorite festive tips and delicious recipes, selected from his hit book Freakin’ Fabulous. This is the ultimate guide to throwing million-dollar holiday parties, for only 99 cents!

Deck the halls with sass and class! America’s favorite style and etiquette expert has curated the best of his invaluable entertaining advice and mouthwatering recipes for hors d’oeuvres, entrees, and wintertime cocktails to help you spice up your next holiday party. Whether you’re hosting or just showing up for the fun, this humorous and handy little e-guide is guaranteed to make you more popular than the mistletoe.

 

Editorial Reviews

 

Keywords

Prepared foods, for sale in streets, squares, or markets, are ubiquitous around

the world and throughout history. This volume is one of the first to provide a

comprehensive social science perspective on street food, illustrating its immense

cultural diversity and economic significance, both in developing and developed

countries.

Key issues addressed include: policy, regulation, and governance of street

food and vendors; production and trade patterns ranging from informal

subsistence to modern forms of enterprise; the key role played by female

vendors; historical roots and cultural meanings of selling and eating food in the

street; food safety and nutrition issues. Many chapters provide case studies from

specific cities in different regions of the world. These include North America

(Atlanta, Philadelphia, Portland, Toronto, Vancouver), Central and South

America (Bogotá, Buenos Aires, La Paz, Lima, Mexico City, Montevideo,

Santiago, Salvador da Bahia), Asia (Bangkok, Dhaka, Penang), Africa (Accra,

Abidjan, Bamako, Freetown, Mozambique), and Europe (Amsterdam).

Ryzia de Cassia Vieira Cardoso is an Associate Professor at the School of

Nutrition, Federal University of Bahia, Brazil.

Michèle Companion is an Associate Professor of Sociology at the University

of Colorado, Colorado Springs, USA.

Stefano Roberto Marras is a sociologist and the president of Street Food

SQUARE, a non-profit organization based in Milan, Italy.

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Street Food

Culture, economy, health

and governance

Edited by

Ryzia de Cassia Vieira Cardoso,

Michèle Companion, and

Stefano Roberto Marras

First published 2014

by Routledge

2 Park Square, Milton Park, Abingdon, Oxon OX14 4RN

and by Routledge

711 Third Avenue, New York, NY 10017

Routledge is an imprint of the Taylor & Francis Group, an informa business

© 2014 Ryzia de Cassia Vieira Cardoso, Michèle Companion, and

Stefano Roberto Marras, selection and editorial material; individual

chapters, the contributors

The right of the editors to be identified as the authors of the editorial

material, and of the authors for their individual chapters, has been

asserted in accordance with sections 77 and 78 of the Copyright,

Designs and Patents Act 1988.

All rights reserved. No part of this book may be reprinted or

reproduced or utilised in any form or by any electronic, mechanical, or

other means, now known or hereafter invented, including

photocopying and recording, or in any information storage or retrieval

system, without permission in writing from the publishers.

Trademark notice: Product or corporate names may be trademarks or

registered trademarks, and are used only for identification and

explanation without intent to infringe.

British Library Cataloguing-in-Publication Data

A catalogue record for this book is available from the British Library

Library of Congress Cataloging-in-Publication Data

Street food : culture, economy, health and governance / edited by

Ryzia de Cassia Vieira Cardoso, Michèle Companion, Stefano

Roberto Marras.

pages cm — (Routledge studies in food, society and environment)

Includes bibliographical references and index.

1. International cooking. 2. Street food. 3. Street vendors–Social

aspects. 4. Street vendors–Government policy. 5. Food–Cross-

cultural studies. 6. Food–Social aspects. 7. Food service–Safety

measures. I. Cardoso, Ryzia de Cassia Vieira. II. Companion, Michèle.

III. Marras, Stefano Roberto.

TX725.A1.S6776 2014

641.59–dc23

2014002667

ISBN: 978-1-138-02368-0 (hbk)

ISBN: 978-1-315-77625-5 (ebk)

Typeset in Bembo

by Saxon Graphics Ltd, Derby

Contents

List of figures viii

List of tables

x

Notes on editors and contributors xi

Acknowledgments xviii

Introduction

1

PART I

Governance: policies and politics 13

1 Comparative analysis of legislative approaches to

street food in South American metropolises 15

S T E F A N O R . M A R R A S

2 Urban policy regimes and the political economy

of street food in Canada and the United States 46

K A T H E R I N E B U R N E T T A N D L E N O R E N E W M A N

3 Towards fair street food governance in Dhaka:

moving from exploitation and eviction to social

recognition and support 61

B E N J A M I N E T Z O L D

4 The taste of precarity: language, legitimacy, and

legality among Mexican street food vendors 83

T I A N A B A K I Ć H A Y D E N

5 Street food markets in Amsterdam: unravelling

the original sin of the market trader 98

F R E E K J A N S S E N S

vi Contents

PART II

Subsistence and enterprise 117

6 Changing food landscapes: understanding the

food truck movement in Atlanta, Georgia, USA 119

A L E X A N D R A P I L L

7 Food trucks in the USA: sustainability,
chicken recipes, pizza pizza, custom cakes, noodles recipe, homemade cake recipe,
. She is not a formally trained baker so she knows how to take the mystery out of seemingly specialist areas of baking. Her first book Cake Pops, published in 2011, was a hit. Her fans have included Vogue and Lady Gaga.

This book is for Farah who loves chocolate. She loves to talk about it, she loves to eat it and now hopefully she’ll also learn to cook with it.

INTRODUCTION

Chocolate. It has always been my weakness, along with cakes – and anything else that’s sweet, for that matter.

I did more eating than baking until recent years. It’s not that I didn’t want to cook, it’s just that I had been lucky enough to be surrounded all my life by parents and relatives who were great cooks, so I didn’t feel the need to learn.

It all started with unemployment and boredom. I suddenly became interested in making food rather than just eating it. I wanted to make great cakes and had not much else to do than experiment in the kitchen. Baking quickly became my passion. It was 2009 and the start of the recession when, in my parent’s North London kitchen, Molly Bakes was born.

I love cooking with chocolate and it has always been an important ingredient for me in the bakery. But I must admit I’ve felt daunted too, especially when it comes to tasks more complex than swirling chocolate through bakes. It needs to be melted carefully and then tempered if you want it to look perfect. Then there’s all that dipping and moulding. It sounded like a great big faff.

Then one day I asked myself, ‘Are you the same girl who started a baking business from nothing but enthusiasm?’ Deep down I knew I was afraid of learning something again – so I gave myself a pep talk and haven’t looked back.

While I am not going to call myself a chocolatier (that takes up to 5 years’ study), through practice I’ve overcome my fear and now regularly experiment with different recipes to create chocolates for the Molly Bakes range. After all, chocolate and cake go so well together.

This book is for anyone who loves chocolate but wants easy and approachable recipes and techniques. You can make everything easily in your own kitchen, with very little equipment, from your own versions of childhood treats to boxes of chocolates as gifts.

Chocolate Origins

COCOA BEANS

The creation of chocolate – from bean to bar – is a fascinating and lengthy process. It’s important to understand what goes into making this luxurious ingredient since there are so many varieties of chocolate available. Knowing how it is made will help you choose a good quality one. It’s easy to be tempted to buy a cheaper alternative when there are so many on the market but I’ve always been a believer in using good quality ingredients. Remember, the higher quality the chocolate the better the recipes in this book will taste. I’ve given guidelines on how to choose the right chocolate here.

Cocoa beans come from cacao pods which grow on the cacao tree, also known by its Latin name Theobroma cacao (meaning ‘food of the gods’). This small, tropical tree originates in South and Central America but you can also find it growing in other parts of the world.

There are three main types of cocoa bean:

Criollo – The ‘native’ bean. This is the finest type of cacao or cocoa and the most expensive. Originally from Venezuela, it is also the rarest because criollo trees are less adaptable to different climates and today there are very few true criollo trees remaining. Criollo chocolate bars have a distinctive and complex taste which can include flavours of caramel, nuts, vanilla and tobacco.

Forastero – The ‘foreign’ bean. The most common variety of cocoa bean, the forastero has been cultivated for mass production and can be found all over the world. Forastero beans represent 80% of the world’s cocoa production and are used for making everyday chocolate.

Trinitario – A hybrid between criollo and forastero, the trinitario tree originated in Trinidad. The trees were developed after a mysterious disease struck Trinidad’s criollo trees in 1727, damaging the country’s cocoa economy. To salvage cocoa production, forastero seeds were planted and cross-pollinated with the remaining criollo trees to make this new variety. The trinitario makes up 10–15% of the world’s cocoa beans today and is most likely to be found in fine chocolates.

Harvesting and Processing

Most African beans are of the common forastero variety. Ghana and the Ivory Coast are the world’s largest producers of cocoa beans, and cocoa grown in Latin America and the Caribbean is generally of the highest quality.

A single cacao tree can produce up to 2000 cocoa pods a year but this is enough for only about 1kg of chocolate. The pods are rigid and shaped like rugby balls. They mature throughout the year, and each pod produces 30–40 seeds. It’s from these seeds that cocoa solids and cocoa butter are extracted. It takes six months for a single cacao pod to ripen. If
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want to gather friends and family and weave them into the fabric of your life. Just like we do in ours.

—Harris

The Basics

Hot pots, what the Japanese call nabe (nah-beh), are a fundamental style of Japanese home cooking, which means, by definition, they’re simple, fast, and easy to prepare. Many of us, though, have almost no point of reference for Japanese food beyond the local sushi bar, so cooking this cuisine can sometimes seem exotic and intimidating. But here’s a secret: with a little know-how, Japanese food is a cinch to make, especially these comforting dishes. In the pages that follow, we’ll walk you though everything you need to know, from understanding essential ingredients and seasonings to choosing the right cookware to learning basic techniques. So very soon, whipping up a gorgeous hot pot will become as second nature as roasting a chicken.

WHAT IS A JAPANESE HOT POT?

Japanese hot pots are a delicious medley of foods poached in broth inside a single cooking vessel, a tempting combination of vegetables, tofu, noodles, seafood, poultry, or meat. They’re usually enjoyed in the colder months, but many of these dishes are also eaten year round. They evolved in Japan as wholesome, economical, and complete one-pot meals, especially with rice or noodles added at the finish as is customary. Compared to Western foods, they’re heartier than soup but not as dense as stew.

Think of hot pots as a mingling of tasty layers: broth, foundation ingredients (basic foods found in every dish), main ingredients, natural flavorings like soy sauce and miso, and accents and garnishes like wasabi. Each of these enhances the others and together they create the dish. And because the ingredients and flavorings cook in broth, they impart their essence to the liquid as well as to the other foods in the pot. So everything is nuancing everything else all the time—which is why these dishes produce such delightfully vibrant tastes even though they’re so easy to make.

Let’s take a peek at each of the layers to understand them better.

Broth (and Dashi)

Japanese hot pots come in three basic styles, based on the broth—water and kombu, flavored stock, or a thick broth. In the first, water simmers with kombu, a remarkable kelp (see “The Power of Kombu”). Foods poached in this liquid are then dipped into a sauce to add taste. In the second, stock is combined with flavorings like soy sauce or miso (a fermented paste) to create a complex broth that infuses the foods simmering in it. No need to dip. Finally, there’s a thick broth closer to a sauce than a stock, substantial enough to stand up to boldly flavored foods like beef, venison, or oysters.

Japanese-style chicken stock, mushroom stock, or even sake can form the basis of a hot pot broth, but dashi is the most common. For good reason. The Japanese word for “stock,” dashi is both a generic term and one synonymous with the classic stock made from kombu and dried, shaved bonito (a variety of tuna). This is the dashi we refer to throughout the book.

Kombu and bonito are both naturally preserved ingredients, and both remarkable. Giant kelp that can grow several yards long, kombu is dried into ribbons the thickness of cardboard. Bonito undergoes a more extensive transformation, the fish first filleted and boiled, then smoked, covered in mold, and sun-dried to the hardness of oak, a technique dating from the 1600s. All this culinary alchemy concentrates the ample umami naturally found in both ingredients (see “The Umm in Umami”). And when they combine in dashi—incredibly—their flavor compounds synergize and pack an even greater palate-pleasing wallop.

Making dashi is straightforward: You soak and heat the kombu in water to extract its essence, remove it, then steep the bonito flakes in the liquid, like tea (see Dashi). Compared to a traditional Western stock, where bones, roots, and herbs are slow-simmered to tease out their essence, dashi is faster to prepare. And with just two ingredients, it’s also lighter, so its deep savory kick magnifies other foods rather than masks them, making dashi an incredibly versatile ingredient.

The Power of Kombu

Butter may be cook’s little helper in Western cuisine, but the Japanese have kombu, a truly amazing ingredient. Throughout the book, we boost the taste of hot pots—even one with a beef broth—simply by dropping in a couple of pieces of this naturally preserved kelp. Kombu does three things: it delivers a mega-hit of umami, imbues a beautiful and delicate fragrance, and gives liquid tangible body. This works even with plain water. Add kombu to water, wait a few hours, then taste, smell, and stir to notice the body, and you’ll see. (Heating hastens all this.) Besides flavoring a dish, cooked kombu itself is pretty tasty. Cut it into small pieces to eat, if you’d like, or just leave it in the pot.

Kombu comes in a number of grades, varieties, and sizes, some of
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h nur noch wahr, wenn sie mit der Lautstärke eines Heavy-Metal-Konzerts im Gehirn ankommen. Weil bei jeder Mahlzeit Insulin ausgeschüttet wird, verliert der Körper zusehends die Motivation, aktiv zu sein, um Zucker und Fett zu verbrennen. Aber das ist zum Glück keine Einbahnstraße. Legen wir eine Pause von der Kalorienflut ein und essen an zwei Tagen in der Woche extrem wenig, können sich die Messfühler erholen. Dann reagieren sie wieder empfindlicher, und kleine Portionen machen wieder satt, zufrieden und aktiv.

Das haben Sie davon …

5:2 macht flexibel. Muss mal ein Fastentag ausfallen, weil es die Umstände erfordern, wählt man halt einen anderen. Im Urlaub kann man aufhören und danach motiviert weitermachen.

Jeder gut bewältigte Fastentag stärkt das Selbstbewusstsein und die Zuversicht, weiterhin erfolgreich abzunehmen. Berechtigter Stolz belohnt für jeden durchgehaltenen Fastentag.

Der Verlust an Pfunden ist gleich groß oder sogar größer als bei einer Dauerdiät, der Verlust an Muskeln geringer. Der Körper wird straffer.

5:2 stärkt den Körper. Der Zuckerstoffwechsel wird stabiler, der Blutdruck sinkt, ebenso die Herzrate unter Stress, auch die Cholesterinwerte verbessern sich. Wer eine Fettleber hat, kann mit der 5:2-Diät wieder gesund werden.

Mit 5:2 sinkt das Risiko für viele Krebsarten, vor allem für Brust- und Prostatakrebs.

Zeitweises Fasten verlangsamt den geistigen Alterungsprozess und schützt Nervenzellen vor krankhaften Veränderungen, weil Reparaturmechanismen anspringen.

5:2 stoppt übermäßige Esslust und kann uns das entspannte Genießen wieder beibringen, denn die strengen Tage regulieren den Appetit auch für den Rest der Zeit, an denen man essen kann, was man will. Ganz unwillkürlich und ungewollt. Wenn man mehr als zwei Wochen durchhält, steigt der Level einer Substanz im Gehirn (Brain-derived neurotrophic factor, kurz BDNF), die den Hunger hemmt und den Energieverbrauch erhöht.

5:2 kann lautes Schnarchen stoppen. Die Diät verringert überschüssiges Fettgewebe im Halsbereich, das sonst den Rachen verengt und auf Dauer die Atemmuskulatur schwächt.

Kurz mal fasten für die Schönheit

Jeder von uns möchte sein Leben mit jugendlich frischer Ausstrahlung, straffen Kurven und hellem Geist genießen. Auch dabei kann die 5:2-Diät helfen. Der Grund, warum regelmäßig wiederholte kurze Fastenzeiten auf Körper und Geist verjüngend wirken, liegt in der Autophagie, einer Standardantwort des Körpers auf Perioden ohne Nahrung. Bleibt der Teller leer, macht sich der Körper an die Reserven und räumt in seinem Inneren auf. Es geht dabei zu wie auf dem Recyclinghof: Was nicht gebraucht wird, wird zerlegt. Reste alter Proteine, defekte Bestandteile der Zellen, alles Unnötige und Verbrauchte kommt in den Schredder, und die nützlichen Teile werden als Baumaterial für neue Zellen verwendet. Fastenzeiten beflügeln diese Vorgänge und wirken wie eine kostenlose bioaktive Anti-Aging-Kur.

Das alles geschieht natürlich auch bei einer Dauerdiät. Allerdings mit einem zentralen Unterschied: Nach spätestens zwei Wochen wirkt die Diät auf den Körper so bedrohlich wie eine Hungersnot. Der Kopf schaltet sein Krisenmanagement ein und drückt zur Vorsicht die Energiespartaste. Weil es ja sein könnte, dass man mit seinen Vorräten lange auskommen muss, wird der Kalorienverbrauch gedrosselt. Ist außerdem zu wenig Eiweiß im Diätangebot, werden die Vorräte geplündert. Dann schrumpfen die Muskeln, und der Energieverbrauch sinkt noch weiter.

Hält die Hungerphase wie bei der 5:2-Diät nur kurze Zeit an und kommt genügend Eiweiß auf den Teller, setzen diese Notmechanismen gar nicht erst ein. Im Gegenteil: Der Körper schaltet bei Esspausen auf Aktivität und schickt uns mit verstärkter Motivation los, bald wieder etwas Genießbares zu besorgen.

DER NEUE WEG

Die 5:2-Diät weist einen neuen Weg zur guten Figur und zur besseren Gesundheit. Eine Chance für alle, die schnelle Erfolge sehen möchten.

Achtung, fertig, los: Die Herausforderungen annehmen und üppige Rundungen hinter sich lassen.

DIE HERAUSFORDERUNGEN

Zwei Tage pro Woche stark sein

Ein oder zwei Fastenmahlzeiten organisieren

So gut es geht auf Alkohol verzichten

Für kurze Zeit mit Hunger klarkommen

DIE GRÖSSTEN VORTEILE

Leichter abnehmen

Schnell schön und fit

Mehr Lebensfreude

Stabiler Zuckerstoffwechsel

Keine Heißhungeranfälle

Gesenkte Krebsrisiken

Bessere Laune

Länger jung

VOM KUGELBAUCH ZUM WASCHBRETT

ALLES NUR EINE FRAGE DER FETTVERTEILUNG

Welche Frau möchte nicht leichtfüßig sein, ein elfengleiches Wesen mit biegsamer Taille? Und wo ist der Mann, der seinen Kugelbauch nicht jederzeit gegen eine Waschbrettversion tauschen würde? 5:2 hilft.

Die individuellen Gründe für Übergewicht sind vielfältig, doch am Ende läuft es fast immer auf dieselben zwei elementaren Ursachen hinaus: zu viele Kalorien und zu wenig Bewegung
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hen heimisches Sonnenblumen-, Distel-, Traubenkern-, Raps- oder Leinöl (das nur sehr kurz im Kühlschrank haltbar ist), steirisches Kürbiskernöl, hocharomatische Nussöle (am besten mit milderen Ölen verlängern) und Olivenöl aus Italien, Kroatien, Spanien oder Griechenland in höchster Qualität machen die Frühlings-, Salat- und Gemüseküche erst richtig abwechslungsreich.

Von Richard gern verwendete Kombinationen: Apfelessig/Kürbiskernöl, Himbeeressig/Haselnussöl, Balsamico, Weinessig oder Paradeiseressig/Olivenöl, Quittenessig/Sesamöl, Verjus/Distelöl, Zitrussaft/Mandelöl.

Arten & Sorten

SPINAT

Spinat im Frühling ist zarter als jener im Herbst. Jetzt kann er auch roh in Salaten gegessen werden. Blatt- oder Wurzelspinat unterscheiden sich in der Art der Ernte: Beim Wurzelspinat fällt mehr Abfall an, was beim Einkauf mitbedacht werden sollte. Es gibt runde und spitz zulaufende Sorten.

Der nicht verwandte Malabarspinat, Erdbeerspinat und die alten Spinat-Vorläufer grüne und rote Gartenmelde und Guter Heinrich sind heute Raritäten, die es sich auszuprobieren lohnt. Sie alle können auch roh gegessen werden.

SALATE

Bauernmärkte und gut sortierte Bioläden sind eine gute Quelle für Sorten abseits vom klassischen Kopf- und Eisbergsalat. Sie können hellgelb bis dunkelviolett, gesprenkelt oder gefleckt, glatt oder gekraust sein.

Butterkopfsalate haben weiche, mürbe Blätter und werden nach innen deutlich gelber und süßer. Krachsalate verdanken ihren Namen dem knackigen Biss. Dazu gehören der lagerfähige Eisbergsalat, aber auch Batavia und alte Sorten wie Grazer Krauthäuptel und Grüner aus Maria Lankowitz.

Zu den Pflücksalaten zählt man Klassiker wie Eichblatt und Lollo Rosso oder Bianco.

Bindesalate wie Römersalat oder auch Forellenschluss sind besonders knackig. In Wien sind sie unter dem Namen Kochsalat geläufig, weil sie sich gut zum Dünsten eignen. Spargelsalat hat nichts mit Spargel zu tun, sondern ist eine Art Römersalat mit verdicktem Stiel, der geschält als Gemüse verwendet wird, meist handelt es sich um die Sorte Chinesische Keule.

Die bitteren Endivien- und Zichoriengewächse (Chicorée, Radicchio, Zuckerhut) haben erst im Spätsommer/Herbst Saison. Bleichchicorée wird bis ins Frühjahr getrieben. Jetzt im Frühjahr gibt es aber aus Norditalien noch den besonders späten Radicchio Rosso di Treviso Tardivo, der mit seinen schmalen, langen, eingedrehten Blättern besonders elegant aussieht.

Rucola (Salatrauke) und Wilde Rauke gehören zu den Kohlgewächsen. Mit ihrer würzigen Schärfe sind sie in jedem gemischten Salat willkommen.

KRÄUTER

Wir haben uns im Frühling für die zarten Kräuter entschieden: von gefiedertem Dill über empfindlichen Koriander und bei uns viel zu selten erhältlichen Kerbel bis zu vielfältigem Basilikum, unzähligen Minzen und Klassikern wie Petersilie, Liebstöckel (der öfter mal fein geschnitten in die Salatmarinade darf), französischem Estragon (der russische schmeckt bei weitem nicht so aromatisch), scharfer Gartenkresse oder Schnittlauch. Sie alle eignen sich auch als ungewöhnliche Blätter in Salaten (dafür nur grob zerzupfen).

Für die süße Küche qualifizieren sich viele Minz- und Basilikumarten, aber auch Zitronenmelisse und Zitronenverbene. Sie ergibt auch frisch einen wunderbar duftenden Tee, der in Frankreich gerne nach dem Essen gereicht wird.

Alle unsere Kräuter eignen sich auch als ungewöhnliche Blätter in Salaten.

In der Küche

Sowohl Spinat als auch Salat müssen gründlich gewaschen werden. Besonders Spinat kann sehr sandig sein, daher in stehendem kaltem Wasser waschen, herausheben, ein zweites Mal in frischem Wasser waschen und je nach Verwendung (Spinat meist nicht, Salat immer) schleudern und Spinat von den dicken Stielen streifen. Die zarteren Rippen von Blattsalaten muss man dagegen nicht entfernen, im Gegenteil, sie liefern den begehrten Knack. Sehr bitteren Radicchio kann man geschnitten in lauwarmem Wasser einige Minuten auslaugen, dann mit kaltem Wasser waschen. Je fester und knackiger (und intensiver) der Salat, desto kleiner schneiden wir ihn, je zarter und feingliedriger, desto gröber. Desto später wird er auch mariniert, da er sofort welkt.

WEITERE REZEPTE MIT SALAT, SPINAT & KRÄUTERN IN DIESEM BUCH:

Erbsen-Hummus

S. 70

Kräutersalz & Kräuteröl

S. 97

Estragonessig

S. 100 (VARIANTE)

Bärlauchpesto

S. 100

Maibockrücken mit Blutorangen-Mohn-Chicorée

S. 113

Frühlingskräuter-Putenrahmschnitzel

S. 125

Pochiertes Kalbsfilet

S. 140 (VARIANTE)

Häuptelsalat

S. 143

Kalbszunge mit Bittersalaten

S. 153

Knusprige Lammbällchen mit Zupfsalat

S. 159

Kräuter kann man ebenfalls in stehendem Wasser waschen, wenn sie sehr erdig sein sollten. Kräuter entweder schleudern oder auf Küchenpapier abtropfen lassen. Nie nass weiterverarbeiten, das verwässert ihre Aromen.

Zarte Salatblätter un
e the biscuits on a wire rack and pour the melted chocolate over the top. Place small bowls beneath the rack so that you can re-use the chocolate that drips off the biscuits. Set aside until the chocolate has set.

Roll out the white fondant and cut different sizes of circles to make the whites of the eyes. Also cut small triangles to make the teeth. Roll out the red, blue and black fondant and cut smaller circles to complete the eyes.

Make faces by sticking the eyes on the biscuits using melted chocolate. Use a non-toxic marker pen to add dots to the eyes and to draw different mouth shapes. Add the teeth using a little melted chocolate.

MAKES 10

Marshmallow monsters

30 marshmallows

10 wooden skewers

coloured chocolate (page 8)

white, orange and black fondant

non-toxic marker pen

Thread three marshmallows onto each wooden skewer.

Melt the chocolate in a deep bowl in the microwave. Dip each skewer in the melted chocolate so that all three marshmallows are covered as one unit. Hold the skewer upside down and allow the excess chocolate to drip off. Set aside until the chocolate has set.

Roll out the white fondant and cut out circles. Using a little melted chocolate, stick the circles to the front of the top marshmallow, to form the eyes. Shape the arms from orange fondant and the mouths from black fondant. Attach to the marshmallow using a little melted chocolate.

Use a non-toxic marker pen to add dots to the eyes.

MAKES 10

One-eyed monster lollipops

red, yellow and white fondant

10 flat lollipops

water

non-toxic marker pen

Roll out the red and yellow fondant and cut out 10 red and 10 yellow circles the same size as the lollipops. Stick one circle on each side of the lollipop, pressing the edges together so the fondant completely encloses the lollipop.

Roll out the white fondant and cut 10 small circles for the eyes. Using a little water, stick a single eye onto each lollipop.

Use the non-toxic marker pen to add a cross for the other eye, as well as a mouth.

MAKES 10

Monster eyes

green, blue and black fondant

10 jawbreakers

water

Roll out the green and blue fondant and cut out circles. Press a circle onto each jawbreaker, using a little water to get it to stick, if necessary.

Roll out the black fondant and cut out smaller circles. Use a little water to stick these in the centre of the green or blue fondant.

Set aside until the fondant hardens.

MAKES 10

Quicky sticky monsters

white fondant

10 lollipops in different colours

water

non-toxic marker pen

Roll out the fondant. Cut out a variety of small circles and stick them onto the lollipops. Lollipops are usually sticky, so the fondant should stick but if not, use a little water.

Use a non-toxic marker pen to add the other facial features.

MAKES 10

Crazy monsters

coloured chocolate (page 8)

10 marshmallows

white and black fondant

non-toxic marker pen

Melt the chocolate in the microwave. Dip the marshmallows halfway into the melted chocolate and hold them upside down to allow any excess chocolate to drip off. Set aside until the chocolate has set completely.

Roll out the white fondant and cut small circles. Using a little melted chocolate, stick the circles onto the chocolate-covered marshmallow to make the eyes. Roll out the black fondant, cut mouth shapes and stick to the marshmallows with melted chocolate.

Use a non-toxic marker pen to add dots to the eyes.

MAKES 10

Monster apples

10 small apples

10 wooden skewers

coloured chocolate (page 8)

white and black fondant

water

non-toxic marker pen

Wash the apples and dry them completely. Remove the stalks and insert a wooden skewer in each apple.

Melt the chocolate in the microwave. Dip the apples in the melted chocolate until completely coated. Hold upside down until the excess chocolate has dripped off. Place on wax paper until the chocolate has set.

Roll out the white fondant and cut out circles. Using a little melted chocolate, stick the circles onto the dipped apples to form eyes. Roll out the black fondant, cut out mouth shapes and stick them onto the apples using a little melted chocolate.

Use a non-toxic marker pen to add dots to the eyes.

MAKES 10

Finger monsters

coloured chocolate (page 8)

10 finger biscuits

rainbow vermicelli

white and black fondant

non-toxic marker pen

Melt the chocolate in the microwave. Dip the finger biscuits in the melted chocolate so three-quarters of the biscuit is coated. Hold the biscuits upside down to allow any excess chocolate to drip off. Before the chocolate sets, press the biscuit into the vermicelli, for the hair. Place on wax paper until the chocolate has set completely.

Roll out the white fondant and cut out small circles. Using a little melted chocol

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