tag:blogger.com,1999:blog-16284982498614156462024-03-12T23:31:59.687-07:00La CuisineHerzlich Willkommen auf meiner La Cuisine Seite.
Eine Seite für kochbegeisterte Menschen, die Ihre Horizonte in der Küche erweitern möchtennicklashttp://www.blogger.com/profile/07464909578194070441noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-1628498249861415646.post-87540818551487084642008-08-29T06:50:00.000-07:002008-08-29T07:03:48.834-07:00<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj11Dc7fG17I6b42JslRvN8Iknjd2FarcZD3cYrbtEtdwXMHK49ZH7oBrYRngJRPwYMmuRbgdquXM0Ryoli2eAStBOzisY9LJtmLyOMYuS36wInmJcaMJGZr5KlFqYcJIdDNuT_uxkM1sk/s1600-h/lamm.JPG"><span style="font-family:times new roman;color:#ff6600;"><img style="CURSOR: hand" id="BLOGGER_PHOTO_ID_5239937076784440930" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj11Dc7fG17I6b42JslRvN8Iknjd2FarcZD3cYrbtEtdwXMHK49ZH7oBrYRngJRPwYMmuRbgdquXM0Ryoli2eAStBOzisY9LJtmLyOMYuS36wInmJcaMJGZr5KlFqYcJIdDNuT_uxkM1sk/s400/lamm.JPG" /></span></a><span style="font-family:times new roman;color:#ff6600;"> </span><br /><span style="font-family:times new roman;color:#ff6600;"></span><br /><span style="font-family:times new roman;color:#ff6600;"></span><br /><span style="font-family:times new roman;color:#ff6600;">Lammrücken mit karamellisiertem jungem Knoblauch im Kartoffelring</span><br /><span style="font-family:Times New Roman;color:#ff6600;"></span><br /><span style="font-family:Times New Roman;color:#ff6600;"></span><br /><span style="font-family:times new roman;color:#ff6600;"></span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtdCkbKgJOcuyOtH3uUv45fDS3xf3MOhF3f-kzeZLx49Jpo19AcTIHUiFSED1QzRn9geKjKufaMHryOdTSvLy0eL8wgVzGaB48YAmzLEPD-9voML-dbe9A1MT_KDrLPsWNt3CLGPEa5WI/s1600-h/tonka.JPG"><span style="font-family:times new roman;color:#ff6600;"><img style="CURSOR: hand" id="BLOGGER_PHOTO_ID_5239937083969872114" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtdCkbKgJOcuyOtH3uUv45fDS3xf3MOhF3f-kzeZLx49Jpo19AcTIHUiFSED1QzRn9geKjKufaMHryOdTSvLy0eL8wgVzGaB48YAmzLEPD-9voML-dbe9A1MT_KDrLPsWNt3CLGPEa5WI/s400/tonka.JPG" /></span></a><span style="font-family:times new roman;color:#ff6600;"> </span><br /><span style="font-family:times new roman;color:#ff6600;"></span><br /><span style="font-family:times new roman;color:#ff6600;">Tonkabohnen-Cappuccino mit Bananeneis und Schokoladen-Eierlikör-Ravioli</span><br /><span style="font-family:Times New Roman;color:#ff6600;"></span><br /><span style="font-family:times new roman;color:#ff6600;"></span><br /><span style="font-family:times new roman;color:#ff6600;"></span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir4zya4kxfOerUNp7iZ1-6UwOlYNBtRUd-zslqx8icEnzdiF6Ty8nfUXjEKsqkbmWYkEgLjG38V3N5FBQ1Tw6rKKwBS6QZpVmh3SEm5qkLYCHdJ01Dl-cl1s9PygIiGkK8qI3rqttYGQA/s1600-h/steinbutt.JPG"><span style="font-family:times new roman;color:#ff6600;"><img style="CURSOR: hand" id="BLOGGER_PHOTO_ID_5239937087523122818" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir4zya4kxfOerUNp7iZ1-6UwOlYNBtRUd-zslqx8icEnzdiF6Ty8nfUXjEKsqkbmWYkEgLjG38V3N5FBQ1Tw6rKKwBS6QZpVmh3SEm5qkLYCHdJ01Dl-cl1s9PygIiGkK8qI3rqttYGQA/s400/steinbutt.JPG" /></span></a><span style="font-family:times new roman;color:#ff6600;"><br /></span><br /><span style="font-family:times new roman;color:#ff6600;">Steinbutt unter Gemüsegitter mit weißem Portweinschaum, Chinakohl und Kartoffelsandwich<br /></span><span style="font-family:times new roman;color:#ff6600;"></span><span style="font-family:times new roman;color:#ff6600;"></span>nicklashttp://www.blogger.com/profile/07464909578194070441noreply@blogger.com2tag:blogger.com,1999:blog-1628498249861415646.post-29036378336337366432008-08-01T14:10:00.000-07:002008-09-13T05:15:50.385-07:00<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfQEPfpwBht_T7QnC-VBeXBbXMA8BnJEFTR-_MfEPn4gKc9AoMM9VweZh7OG1-PNzvr2MEOVog-f5ov4VddmRgjjhod4DwLI1cH1Nntc8MW1J0MEcb1AunXKCyRFGxGlc3H7WVp0Q2Baw/s1600-h/margaritacreme.JPG"><span style="font-family:times new roman;"><img id="BLOGGER_PHOTO_ID_5229659984428106834" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfQEPfpwBht_T7QnC-VBeXBbXMA8BnJEFTR-_MfEPn4gKc9AoMM9VweZh7OG1-PNzvr2MEOVog-f5ov4VddmRgjjhod4DwLI1cH1Nntc8MW1J0MEcb1AunXKCyRFGxGlc3H7WVp0Q2Baw/s320/margaritacreme.JPG" border="0" /></span></a><span style="font-family:times new roman;"> </span><br /><span style="font-family:times new roman;"><br /><blockquote><span style="font-family:times new roman;"></span></blockquote><br /><p><span style="color:#ff6600;">Margaritacreme mit Früchten</span></p><br /><p><span style="color:#ff6600;">Für 8 Portionen: 10 Bl. weiße Gelatine, 8 Eigelbe, 3 Eiweiße, 200g Puderzucker, 80 ml Tequila, 20 ml Orankenlikör, 300 ml Frischer Orangensaft aus etwa 4 Orangen, 150 ml Limettensaft aus etwa 6 Limetten, 500g Schlagsahne.</span></p><br /><p><span style="color:#ff6600;">Ausserdem: 400g Erdbeeren, 1 kleine Ananas, Minze zum Verzieren und Puderzucker zum Bestäuben.</span></p><br /><p><span style="color:#ff6600;">1. Die Gelatine in kaltem Wasser einweichen lassen. Die Eigelbe mit 150g Zucker, Tequila und Likör cremig rühren. Gelatine ausdrücken, in 100 ml Orangensaft bei kleinster Hitze auflösen.</span></p><br /><p><span style="color:#ff6600;">2. Übrigen Orangen und Limettensaft unter die Eigelbmasse heben. Etwas davon in die Gelatine rühren, dann die Gelatinemasse in die übrige Eigelbmasse rühren. Zugedeckt kalt stellen.</span></p><br /><p><span style="color:#ff6600;">3. Sahne und Eiweiß mit dem übrigen Zucker getrennt steif schlagen. Sobadie Eigelb-Tequila-Masse zu gelieren beginnt, erst die Sahne, dann den Eischnee mit einem Schneebesen unterheben. Die Creme übernacht (min. aber 4 Std.) kalt stellen. 2 Std vor dem Servieren: Erdbeeren waschen und putzen. Ananas schälen und halbieren, Strunk entfernen, Ananas in Stücke schneiden. Früchte in den Kühlschrank stellen. Minze waschen und trocken schütteln. </span></p><br /><p><span style="color:#ff6600;">4. Kurz vor dem Servieren: Von der Creme Nocken abstechen mit den Früchten auf Dessertteller anrichten. Mit Puderzucker bestreuen und Minze garniert servieren. </span></p><br /><div align="justify"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlQ-cdX2sCfO6Npe4-pHlRPwImeKhWHB5kDAaYPMP9yYp_CDKP3kle4KPUvhEy8ruhm7QVhj7vBIwNeqeXKz1hdNlcGQCbTU598kyQmE2y28iaR8AuUsut7XgKcqzM7C0uUX-ZNvpk4Nc/s1600-h/maracujacreme+mit+exosalat.JPG"><span style="font-family:times new roman;"><img id="BLOGGER_PHOTO_ID_5229659993559689154" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlQ-cdX2sCfO6Npe4-pHlRPwImeKhWHB5kDAaYPMP9yYp_CDKP3kle4KPUvhEy8ruhm7QVhj7vBIwNeqeXKz1hdNlcGQCbTU598kyQmE2y28iaR8AuUsut7XgKcqzM7C0uUX-ZNvpk4Nc/s320/maracujacreme+mit+exosalat.JPG" border="0" /></span></a><span style="font-family:times new roman;"> </span></div><p><span style="font-family:times new roman;"></span> </p><p><span style="font-family:times new roman;"> </p><div align="justify"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiukA0v9h95nEmv_jbhfIgfTZJai8ehFJKbnGIGlqLjN3v-i0_LrrHT0l6EvHBm0KrSp5zhT8iHQ8dVcYjFiOE3P37xDBBkRXZ-GFR7iNNFrXp52y0LPr8odQUuzsQm3s0eoVLiyQ46Xs/s1600-h/tomaten+terrine.JPG"><span style="font-family:times new roman;"><img id="BLOGGER_PHOTO_ID_5229659996255075698" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiukA0v9h95nEmv_jbhfIgfTZJai8ehFJKbnGIGlqLjN3v-i0_LrrHT0l6EvHBm0KrSp5zhT8iHQ8dVcYjFiOE3P37xDBBkRXZ-GFR7iNNFrXp52y0LPr8odQUuzsQm3s0eoVLiyQ46Xs/s320/tomaten+terrine.JPG" border="0" /></span></a><span style="font-family:times new roman;"><br /></div></span>nicklashttp://www.blogger.com/profile/07464909578194070441noreply@blogger.com0tag:blogger.com,1999:blog-1628498249861415646.post-4307671827746343122008-07-28T11:03:00.000-07:002008-07-28T15:47:37.513-07:00<p align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL-XcODjz_MDyvtpCaAG5Bw9hIEP7-vxiDQ_krhGDIPwVo8ifB5Sq_iq-YatZHWaDwRs_0WF5jdU0t4B_0xcUyNqnE-kA3jbLkLaxRAQiLTibjhzFdsfGWWzE3nDLi5fTB-X-3H72sP1c/s1600-h/crostini+alla+lucchese.JPG"><span style="font-family:times new roman;color:#ff6600;"><img style="CURSOR: hand" id="BLOGGER_PHOTO_ID_5228143110037674834" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL-XcODjz_MDyvtpCaAG5Bw9hIEP7-vxiDQ_krhGDIPwVo8ifB5Sq_iq-YatZHWaDwRs_0WF5jdU0t4B_0xcUyNqnE-kA3jbLkLaxRAQiLTibjhzFdsfGWWzE3nDLi5fTB-X-3H72sP1c/s320/crostini+alla+lucchese.JPG" /></span></a></p><span style="font-family:times new roman;"><strong><blockquote><p align="justify"><span style="font-family:times new roman;color:#ff6600;"><strong>Crostitni alla<br />Lucchese / Spezialität aus Luca mit Kaninchenhack</strong></span></p></blockquote><p align="justify"><span style="color:#ff6600;"></span></strong></span><span style="font-family:times new roman;"></p><blockquote><p align="justify"><span style="font-family:times new roman;color:#ff6600;"></span> </p></blockquote><blockquote><p align="justify"><span style="color:#ff6600;"></span> </p></blockquote><p align="justify"><span style="color:#ff6600;">Für 12 Stück: 1 Gemüsezwiebel, 1 Zweig frischer Rosmarin, 10 grüne Oliven (ohne Stein), 2 El Olivenöl, 200g Kaninchenhackfleisch, Salz, Pfeffer, 12 dünne Scheiben Ciabatta</span></span></p><p align="justify"><span style="font-family:times new roman;color:#ff6600;">1. Zwiebel abziehen und Würfeln, Rosmarin abbrausen, trockenschütteln und die Nadeln fein hacken. Oliven klein schneiden.</span></p><p align="justify"><span style="font-family:times new roman;color:#ff6600;">2. Olivenöl in einer Pfanne erhitzen, die Zwiebel darin glasig dünsten. Hackfleisch, Rosmarin, Oliven zufügen und ca. 10 Min. krümelig braten. Mit Salz und Pfeffer würzen. </span></p><p align="justify"><span style="font-family:times new roman;color:#ff6600;">Weißbrotscheiben im Backofen bei höchster Stufe rösten, Hackmasse darauf verteilen. Crostini nach Belieben mit Rosmarin garnieren und lauwarm servieren. </span></p><p align="justify"><span style="font-family:times new roman;color:#ff6600;"></span> </p><span style="font-family:times new roman;"><p align="justify"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisJ8gytOZaKMPZ8JPlhlJblz6PE3EkPdXprkCMSBXYYQDUjUGnQehrMmWUS_vAoMFNL4KfgbUpufiU1IJXYbL974waRkfiXmlxN-jtppMwF8aauUB5KxcwJEURfJFzfMYVQZwSt0wz46k/s1600-h/h%C3%A4hnchenspie%C3%9Fe+mit+melone.JPG"><span style="font-family:times new roman;color:#ff6600;"><img style="WIDTH: 276px; CURSOR: hand; HEIGHT: 377px" id="BLOGGER_PHOTO_ID_5228143119534076338" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisJ8gytOZaKMPZ8JPlhlJblz6PE3EkPdXprkCMSBXYYQDUjUGnQehrMmWUS_vAoMFNL4KfgbUpufiU1IJXYbL974waRkfiXmlxN-jtppMwF8aauUB5KxcwJEURfJFzfMYVQZwSt0wz46k/s320/h%C3%A4hnchenspie%C3%9Fe+mit+melone.JPG" width="312" height="320" /></span></a><span style="font-family:times new roman;color:#ff6600;"> </span></p><span style="font-family:times new roman;"><blockquote><p align="justify"><span style="font-family:times new roman;color:#ff6600;"><strong>Hähnchenspieße mit Melone / So leicht<br />ist leichte Kost gemacht</strong></span></p></blockquote></span><p align="justify"><span style="font-family:times new roman;color:#ff6600;">Für 6 Portionen: 400g Hähnchenbrsut, 2 Knoblauchzehen, 2 El gehackter Oregano, 1 El Zitronensaft, Salz, Pfeffer, 3 El Olivenöl, 18 Kirschtomaten, 1/4 Bd Rucola, 6 Scheiben Schinken, 400g Honigmelone, 6 Holzspieße</span></p><p align="justify"><span style="font-family:times new roman;color:#ff6600;">1. Fleisch in Streifen schneiden. Knoblauch abziehen, in Scheiben schneiden, mit Oregano, Zitronensaft, Salz Pfeffer und 1 El Öl mischen. Fleisch darin 30 Min marinieren. </span></p><p align="justify"><span style="font-family:times new roman;color:#ff6600;">2. Tomaten waschen. Rucola waschen, zerupfen. Schinken in Streifen schneiden, je 1 Hähnchenstück und etwas Rucola drin einhüllen. Backofen auf 180°C heizen. </span></p><p align="justify"><span style="font-family:times new roman;color:#ff6600;">3. Hähnchen, Melone und Tomaten abwechselnd auf die Spieße stecken. In eine ofenfeste Form legen, mit übrigem Öl beträufeln und im Ofen bei 180°C ca. 10 Min. braten, dabei einmal wenden. </span></p><p align="justify"><span style="font-family:times new roman;color:#ff6600;"></span> </p><p align="justify"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAn2gY7VUh768cUDwT8qUeAaLGwszpwHPHQmUzV2fLYGncoJIzJtBc-yEUBOtpgoKombQF-N_9-GxqK1ZaPHJIaEWsV5S5MBm-ydK71mVIf_P-ciTE3GcBzRH7NqGDOG85dzbsxETtszc/s1600-h/polenta+schnitten.JPG"><span style="font-family:times new roman;color:#ff6600;"><img style="CURSOR: hand" id="BLOGGER_PHOTO_ID_5228143124615209890" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAn2gY7VUh768cUDwT8qUeAaLGwszpwHPHQmUzV2fLYGncoJIzJtBc-yEUBOtpgoKombQF-N_9-GxqK1ZaPHJIaEWsV5S5MBm-ydK71mVIf_P-ciTE3GcBzRH7NqGDOG85dzbsxETtszc/s320/polenta+schnitten.JPG" /></span></a><span style="font-family:times new roman;color:#ff6600;"> </span></p><span style="font-family:times new roman;"><blockquote><p align="justify"><span style="font-family:times new roman;color:#ff6600;"><strong>Polenta-Schnitten / Hier steht die<br />Maisspezialität im Mittelpunkt</strong></span></p></blockquote><p align="justify"></span><span style="font-family:times new roman;color:#ff6600;">Für 8 Portionen: Salz, 150g Polenta (Maisgrieß), 5 El Olivenöl, 200g Champignons, 1 Schalotte, Pfeffer, 1/2 Bd rotes Basilikum, 100g Blauschimmelkäse</span></p><p align="justify"><span style="font-family:times new roman;color:#ff6600;">1. 500 ml Wasser mit 1 Tl Salz aufkochen, Grieß einrühren. Hitze reduzieren, Polenta zugedeckt etwa 10 Min. garen. Ein großes Blech mit 1 El Öl fetten, Polenta 1-2 cm dick darauf streichen, erkalten lassen.</span></p><p align="justify"><span style="font-family:times new roman;color:#ff6600;">2. Pilze mit einem Tuch vorsichtig abreiben, in Scheiben schneiden. Schalotte abziehen, würzeln, in 2 El Öl andünsten. Pilze zufügen, 5 Min. mitbraten, salzen und pfeffern. Polenta in Rechtecke teilen. Übriges Öl in einer Pfanne erhitzen, Polenta-Scheiben darin beidseitig braten. </span></p><p align="justify"><span style="font-family:times new roman;color:#ff6600;">3. Basilikum abbrausen, trockenschütteln. Käse in feine Scheiben schneiden. Basilikum und Käse auf den Polenta-Schnitten verteilen. Pilze darauf verteilen und mit Pfeffer übermahlen, servieren. </span></p><p align="justify"><span style="font-family:times new roman;color:#ff6600;"></span> </p><p align="justify"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRt_Dqomfcilq3CUjm_-In-wsM_-2SqS5_tzO_wMXiLOuKHdABMqr4YegyA4Yb5WVNwK1jLjw9qVcvAw7QSUOZ-l4RHqWpaltEB3q_JgMOTPkfe7tnssEW75vwCbPmsfY7YKYt7KTqYDg/s1600-h/seeteufel+mit+mojo-sauce.JPG"><span style="font-family:times new roman;color:#ff6600;"><img style="WIDTH: 254px; CURSOR: hand; HEIGHT: 377px" id="BLOGGER_PHOTO_ID_5228143133975055122" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRt_Dqomfcilq3CUjm_-In-wsM_-2SqS5_tzO_wMXiLOuKHdABMqr4YegyA4Yb5WVNwK1jLjw9qVcvAw7QSUOZ-l4RHqWpaltEB3q_JgMOTPkfe7tnssEW75vwCbPmsfY7YKYt7KTqYDg/s320/seeteufel+mit+mojo-sauce.JPG" width="307" height="377" /></span></a><span style="font-family:times new roman;color:#ff6600;"> </span></p><span style="font-family:times new roman;"><strong><blockquote><p align="justify"><span style="font-family:times new roman;color:#ff6600;"><strong>Seeteufel mit Mojo-Sauce /<br />Schön scharf und höllisch gut</strong></span></p></blockquote><p align="justify"></strong></span><span style="font-family:times new roman;color:#ff6600;">Für 6 Portionen: Fischmarinade: 2 Knoblauchzehen, 1 Chilischote, 8 El Olivenöl, Salz, Pfeffer, 500g Seeteufel. </span></p><p align="justify"><span style="font-family:times new roman;color:#ff6600;">Mojo-Sauce: 2 rote Paprikaschoten, 3 Knoblauchzehen, 1 Chilischote, Salz, 1/2 Tl Paprikapulver, 1 Msp. gem. Kreuzkümmel, 1 El Rotweinessig, 125 ml Olivenöl, 2 Limetten, 1 El gehackte Petersilie, Schaschlikspieße</span></p><p align="justify"><span style="font-family:times new roman;color:#ff6600;">1. Knoblauch abziehen. Chili halbieren, entkernen. Chili und Knoblauch mit Öl, Salz, Pfeffer mischen. Fischfilet waschen, trockentupfen, würfeln. Mit marinade mischen, zugedeckt über Nacht stehen.</span></p><p align="justify"><span style="font-family:times new roman;color:#ff6600;">2. Paprika halbieren, entkernen und würfeln. Mit abgezogenem Knoblauch, geputzter Chilischote, Salz und Gewürzen pürieren. Essig zufügen, dann Öl unterrühren. 1 Limette in feine Spalten schneiden. </span></p><p align="justify"><span style="font-family:times new roman;color:#ff6600;">3. Fisch aus der Marinade nehmen, mit Limettenspalten auf Spieße stecken. Marinade in einer Pfanne erhitzen, Spieße darin 5 Min. braten. Mit Saft der übrigen Limette ablöschen, mit Petersilie bestreuen. Spieße mit Mojo servieren.<br /></p></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoIgcdEz58BrPyxYzHG8yJ2aZQpDp76T2HihaAUDaocWT69DmNPI5h0GFuox96yPwlJzpuivQjhQn_V-MBKVgSEgDyDe4dPOCgFwl7RCu4B49YVa7dd9pTzhCtcpd8WwHpljzaSavWQtY/s1600-h/crostini+alla+lucchese.JPG"></a><p align="justify"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyAiM2E8ydQrFGNXj8rr5hD0EfuFnl4lyaN5lB73Sav3DlGl89_jQR1Ay_zwcpw4arDkiClwoBSbu2NC-iRgm9nmh1-z5ElTjP9C_MSQCvX_McOSFN6mc_LpIhH_2DLktLjSRwGLgmKB4/s1600-h/h%C3%A4hnchenspie%C3%9Fe+mit+melone.JPG"><span style="font-family:times new roman;"></span></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjztEm85y4W64JBsyEe3nZiRmQDjdsDpkOw-h2DR8vg8HnmjSoMVFSI5a8rszUO-arm2erD165dQ-Sw_FdD_8jFbrvIbBuP9GFdMb-KqsR6W0GFhRSSkZDnfiYLfRZ3pqfIvUjF4vu4050/s1600-h/polenta+schnitten.JPG"></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKAbBRC19QiLcDDA_zLNYDjoA7uGdsLHvTRaH_TzPMfozotLkyYvvT7ets222VCv74AJed_6CsWQtBIEe6svkLLL8gdxUWIMTChfegb1EjZEGSyiDmHMxHZ0BPTdkYZK98yJcIyV_f-O4/s1600-h/seeteufel+mit+mojo-sauce.JPG"></a><br /><br /><span style="color:#ff6600;"> </span></p><p align="justify"><span style="font-family:times new roman;color:#ff6600;"></span> </p>nicklashttp://www.blogger.com/profile/07464909578194070441noreply@blogger.com0tag:blogger.com,1999:blog-1628498249861415646.post-26112416981857869152008-07-22T11:12:00.000-07:002008-07-22T11:33:31.666-07:00<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2jYu9FYDaJ9vO8WOaizXkcLHLW9FmRQjY1C3tdc2eXUrBRAr2pOF-hmcHiV5BO3HvqnMTbTU5TlvCwZnIeY4ppSwGrSSAJC9W-vDSkRaZAODAcLYwlXxKVQHaKdBRl8WGbtRVOk6V-38/s1600-h/apfel-sternanis.JPG"><span style="font-family:times new roman;color:#ff6600;"><img style="WIDTH: 347px; CURSOR: hand; HEIGHT: 396px" id="BLOGGER_PHOTO_ID_5225903606341948146" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2jYu9FYDaJ9vO8WOaizXkcLHLW9FmRQjY1C3tdc2eXUrBRAr2pOF-hmcHiV5BO3HvqnMTbTU5TlvCwZnIeY4ppSwGrSSAJC9W-vDSkRaZAODAcLYwlXxKVQHaKdBRl8WGbtRVOk6V-38/s320/apfel-sternanis.JPG" width="347" height="320" /></span></a><span style="font-family:times new roman;color:#ff6600;"> </span><br /><p><span style="font-family:times new roman;color:#ff6600;">Apfel-Sternanis im Mini-Dessert-Tartelette Schoko mit Sternanis-Ganache, Äpfeln und Schoko-Joghurt-Creme</span></p><span style="font-family:times new roman;color:#ff6600;"></span><br /><span style="font-family:times new roman;color:#ff6600;"></span><br /><span style="font-family:times new roman;color:#ff6600;"></span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggABAWYzzMrKFnsBwfnC_i9dArr4xXxrNgcrD_3WW_oNHCK9kjQZ4VFRxGm8xU0sMM5voX58PK2IDWcJJG0l0E-TDXB9DAhLxHT3tjW39mkYZhKI-uoIr6EbQGI3KuL1KRB6sjbOOR1qE/s1600-h/paprika+shooter.JPG"><span style="font-family:times new roman;color:#ff6600;"><img style="WIDTH: 346px; CURSOR: hand; HEIGHT: 384px" id="BLOGGER_PHOTO_ID_5225903616805746690" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggABAWYzzMrKFnsBwfnC_i9dArr4xXxrNgcrD_3WW_oNHCK9kjQZ4VFRxGm8xU0sMM5voX58PK2IDWcJJG0l0E-TDXB9DAhLxHT3tjW39mkYZhKI-uoIr6EbQGI3KuL1KRB6sjbOOR1qE/s320/paprika+shooter.JPG" width="346" height="320" /></span></a><span style="font-family:times new roman;color:#ff6600;"> </span><br /><span style="font-family:times new roman;color:#ff6600;"></span><br /><span style="font-family:times new roman;color:#ff6600;">Paprika Shooter im Mini-Snack-Tartelette Olive-Rosmarin mit Gurkencreme, Paprikaragout und flüssiger Paprikaspehere</span><br /><span style="font-family:times new roman;color:#ff6600;"></span><br /><span style="font-family:times new roman;color:#ff6600;"></span><br /><span style="font-family:times new roman;color:#ff6600;"></span><br /><span style="font-family:times new roman;color:#ff6600;"></span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihsFFQcQYgNw6SJR7nBTHVF7bFJnJ4VN45Nub9TDViaoG4JOG-Pn3z2qZrapoQLY2JpUHwpMATa6V9vd9qnbsAgZoB1trJozx7uPVhAPh1nV7OAOmC6HGzmrF6y3AKD-dTW3FlrTFnTm8/s1600-h/pina+colada.JPG"><span style="font-family:times new roman;color:#ff6600;"><img style="WIDTH: 349px; CURSOR: hand; HEIGHT: 334px" id="BLOGGER_PHOTO_ID_5225903617051741490" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihsFFQcQYgNw6SJR7nBTHVF7bFJnJ4VN45Nub9TDViaoG4JOG-Pn3z2qZrapoQLY2JpUHwpMATa6V9vd9qnbsAgZoB1trJozx7uPVhAPh1nV7OAOmC6HGzmrF6y3AKD-dTW3FlrTFnTm8/s320/pina+colada.JPG" width="349" height="273" /></span></a><span style="font-family:times new roman;color:#ff6600;"> </span><br /><p><span style="font-family:times new roman;color:#ff6600;">Pina COlada im Mini-Dessert-Tartelette Schoko, gefüllt mit Ananas, Kokos und Rum</span></p><p><span style="font-family:Times New Roman;color:#ff6600;"></span> </p><p><span style="font-family:Times New Roman;color:#ff6600;"></span> </p><p> </p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKfX4gIdOTk8eIID6GIYOUcPDIYl7gEvgyIxeZwykPE_0BGrM9HUUTAQnojpYWeyR4bTEaJwC4i3EiBuFy56KDng9Ge_W_WLE5HbOLvKTdCZQtJkXt4vKtbaOkHN8VYFnEymFrVTr5tQI/s1600-h/wirkerts+musmit+gebratenem+hirschfilet+und+champignons.JPG"><span style="font-family:times new roman;color:#ff6600;"><img style="WIDTH: 295px; CURSOR: hand; HEIGHT: 246px" id="BLOGGER_PHOTO_ID_5225903620422860546" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKfX4gIdOTk8eIID6GIYOUcPDIYl7gEvgyIxeZwykPE_0BGrM9HUUTAQnojpYWeyR4bTEaJwC4i3EiBuFy56KDng9Ge_W_WLE5HbOLvKTdCZQtJkXt4vKtbaOkHN8VYFnEymFrVTr5tQI/s320/wirkerts+musmit+gebratenem+hirschfilet+und+champignons.JPG" width="345" height="198" /></span></a><span style="font-family:times new roman;color:#ff6600;"> </span></p><p><span style="font-family:times new roman;color:#ff6600;">Wikerts Mus mit gebratenem Hirschfilet und Champignons</span></p><p><span style="font-family:Times New Roman;color:#ff6600;"></span> </p><p><span style="font-family:times new roman;color:#ff6600;"></span> </p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJkpfmWBFuIUdt2eiLZ1y-FnZKHczabIiOATVH4nMGK-T87RsUxjBuNpms-TYtx6sjAOJhQi1OI_auub8E6BWyrqur3DixeaseDhGnJdcHPr305gi8tGOwChCmPjh6x1rsbhcRtJ9h2go/s1600-h/zander+auf+rote+bete+so%C3%9Fe+mit+belugalinsen+ragout.JPG"><span style="font-family:times new roman;color:#ff6600;"><img style="WIDTH: 343px; CURSOR: hand; HEIGHT: 246px" id="BLOGGER_PHOTO_ID_5225903627512455378" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJkpfmWBFuIUdt2eiLZ1y-FnZKHczabIiOATVH4nMGK-T87RsUxjBuNpms-TYtx6sjAOJhQi1OI_auub8E6BWyrqur3DixeaseDhGnJdcHPr305gi8tGOwChCmPjh6x1rsbhcRtJ9h2go/s320/zander+auf+rote+bete+so%C3%9Fe+mit+belugalinsen+ragout.JPG" width="343" height="154" /></span></a><span style="font-family:times new roman;color:#ff6600;"> </span></p><p><span style="font-family:times new roman;color:#ff6600;">Zander auf Rote-Bete-Soße mit Belugalinsen-Ragout<br /></p></span><span style="font-family:times new roman;color:#ff6600;"></span>nicklashttp://www.blogger.com/profile/07464909578194070441noreply@blogger.com0tag:blogger.com,1999:blog-1628498249861415646.post-84937978875917941392008-06-27T06:59:00.000-07:002008-06-27T07:08:32.051-07:00<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3NwOoZd8zQjAqwZd87lFS3rbYsAC6Tk2-1PzP7jTUehAzX_KboDwxaFoYjGdcuvTHLNPv4KCkMgv6oQYm8m1cyxS5WxBugy-nw-VVCsRiJqDfO79saeEL4Miic9wF9eZZn-2kzueTYrQ/s1600-h/karpfenfilet+mit+bernaise-majo,+rohem+gm%C3%BCse+und+sauerampfer.JPG"><span style="font-family:georgia;color:#ff6600;"><img id="BLOGGER_PHOTO_ID_5216560924810265298" style="WIDTH: 348px; CURSOR: hand; HEIGHT: 365px" height="320" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3NwOoZd8zQjAqwZd87lFS3rbYsAC6Tk2-1PzP7jTUehAzX_KboDwxaFoYjGdcuvTHLNPv4KCkMgv6oQYm8m1cyxS5WxBugy-nw-VVCsRiJqDfO79saeEL4Miic9wF9eZZn-2kzueTYrQ/s320/karpfenfilet+mit+bernaise-majo,+rohem+gm%C3%BCse+und+sauerampfer.JPG" width="348" border="0" /></span></a><span style="font-family:georgia;color:#ff6600;"> </span><br /><span style="font-family:georgia;color:#ff6600;"></span><br /><span style="font-family:georgia;color:#ff6600;">Karpernfilet mit Bérnaise-Majo, rohem Gemüse und Sauerampfer</span><br /><span style="font-family:georgia;color:#ff6600;"></span><br /><span style="font-family:georgia;color:#ff6600;"></span><br /><span style="font-family:georgia;color:#ff6600;"></span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2w964TpSTvuXmm7KEN1Wy8BcmtvN6_sXmhO9zwOc6Oglhy_2-FJtneSEB1hxapiNShiIOHQPoU4mitV6_pSFA38Ju854TGJEAx9mpkAf5MwWMFxnvhqBhG-1S_1x_CIBe11fn1y_cObQ/s1600-h/lammherz+mit+bohnen+in+textur+mit+traubenkern%C3%B6l.JPG"><span style="font-family:georgia;color:#ff6600;"><img id="BLOGGER_PHOTO_ID_5216560927929350914" style="WIDTH: 346px; CURSOR: hand; HEIGHT: 384px" height="320" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2w964TpSTvuXmm7KEN1Wy8BcmtvN6_sXmhO9zwOc6Oglhy_2-FJtneSEB1hxapiNShiIOHQPoU4mitV6_pSFA38Ju854TGJEAx9mpkAf5MwWMFxnvhqBhG-1S_1x_CIBe11fn1y_cObQ/s320/lammherz+mit+bohnen+in+textur+mit+traubenkern%C3%B6l.JPG" width="346" border="0" /></span></a><span style="font-family:georgia;color:#ff6600;"> </span><br /><span style="font-family:georgia;color:#ff6600;"></span><br /><span style="font-family:georgia;color:#ff6600;">Lammherz mit Bohnen in Textur und Traubenkernöl</span><br /><span style="font-family:georgia;color:#ff6600;"></span><br /><span style="font-family:georgia;color:#ff6600;"></span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1KAyc6CkIP8vb6EpFSwKx5o1fjJ_peKNWamTR35nNVtMbpr8YZGqVBEvSXrSNjYyW6bbjBzjZzh-81z455Tp-6CVIVcj-SCz6uJN-ZRkZNKkYtvh6GYzs4Y9_3LLXPcfSuQOQxJvGOV4/s1600-h/maispoulardenkeule+mit+goldrute+und+waldlaktritz.JPG"><span style="font-family:georgia;color:#ff6600;"><img id="BLOGGER_PHOTO_ID_5216560927829354082" style="WIDTH: 347px; CURSOR: hand; HEIGHT: 382px" height="320" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1KAyc6CkIP8vb6EpFSwKx5o1fjJ_peKNWamTR35nNVtMbpr8YZGqVBEvSXrSNjYyW6bbjBzjZzh-81z455Tp-6CVIVcj-SCz6uJN-ZRkZNKkYtvh6GYzs4Y9_3LLXPcfSuQOQxJvGOV4/s320/maispoulardenkeule+mit+goldrute+und+waldlaktritz.JPG" width="347" border="0" /></span></a><span style="font-family:georgia;color:#ff6600;"> </span><br /><span style="font-family:georgia;color:#ff6600;"></span><br /><span style="font-family:georgia;color:#ff6600;">Maispoulardenkeule mit Goldrute und Waldlakritz</span><br /><span style="font-family:georgia;color:#ff6600;"></span><br /><span style="font-family:georgia;color:#ff6600;"></span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9NVP_aD8Ydj9NsloADeHQiEFBOlp-ZkOlulHqbDa_ApX60OdjfJTR1L_gXNNX7fmJ-OCqtaxtmNdt6ORMndxfwmYLEpM03QhHzLzqGTXDc24aQQ1W8jVNmqNBQbL5hHZl0BbDVRMucBg/s1600-h/muschel-tortellini-eintopf.JPG"><span style="font-family:georgia;color:#ff6600;"><img id="BLOGGER_PHOTO_ID_5216560932448776450" style="WIDTH: 349px; CURSOR: hand; HEIGHT: 383px" height="355" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9NVP_aD8Ydj9NsloADeHQiEFBOlp-ZkOlulHqbDa_ApX60OdjfJTR1L_gXNNX7fmJ-OCqtaxtmNdt6ORMndxfwmYLEpM03QhHzLzqGTXDc24aQQ1W8jVNmqNBQbL5hHZl0BbDVRMucBg/s320/muschel-tortellini-eintopf.JPG" width="349" border="0" /></span></a><span style="font-family:georgia;color:#ff6600;"><br /></span><br /><span style="font-family:georgia;color:#ff6600;">Muschel-Tortellini-Eintopf</span>nicklashttp://www.blogger.com/profile/07464909578194070441noreply@blogger.com0tag:blogger.com,1999:blog-1628498249861415646.post-90852253765594898982008-06-27T06:41:00.000-07:002008-06-27T06:56:58.391-07:00<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihjsHSOq6qFXE5fvkjiFaMgQyIGfS8PkPGVhrFsvAcEVTyhwr0pe1Gasi4NWIhZcX7AoyCQXLF0M_fbF9qP2jznd6UHnEBaKlWS5zNJZVx5hO7eLhbLMIn5rHGBtYvrkHmK4UYjwGXQk8/s1600-h/artischocken+mit+distel%C3%B6l+und+giersch.JPG"><span style="color:#ff6600;"><img id="BLOGGER_PHOTO_ID_5216556236186249314" style="WIDTH: 317px; CURSOR: hand; HEIGHT: 355px" height="320" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihjsHSOq6qFXE5fvkjiFaMgQyIGfS8PkPGVhrFsvAcEVTyhwr0pe1Gasi4NWIhZcX7AoyCQXLF0M_fbF9qP2jznd6UHnEBaKlWS5zNJZVx5hO7eLhbLMIn5rHGBtYvrkHmK4UYjwGXQk8/s320/artischocken+mit+distel%C3%B6l+und+giersch.JPG" width="258" border="0" /></span></a><span style="color:#ff6600;"> </span><br /><span style="color:#ff6600;"></span><br /><span style="color:#ff6600;">Artischocken mit Distelöl & Giersch</span><br /><span style="color:#ff6600;"></span><br /><span style="color:#ff6600;"></span><br /><span style="color:#ff6600;"></span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU956nqS4GfPXwzmNVDX_kTcLqhTORMxhyBwHAbzbj2QSQ26-qZxzf5PKn4OF8HF-9QEEYVBGtiwgjA6IYd53ad35wX74KuLBKczdetKpI4xE_AsK3ms7OXWXC2vj1_RZFsoRsLvRnqy8/s1600-h/fladen+brot+vom+grill+mit+steak+uns+salat.JPG"><span style="color:#ff6600;"><img id="BLOGGER_PHOTO_ID_5216556248204076098" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU956nqS4GfPXwzmNVDX_kTcLqhTORMxhyBwHAbzbj2QSQ26-qZxzf5PKn4OF8HF-9QEEYVBGtiwgjA6IYd53ad35wX74KuLBKczdetKpI4xE_AsK3ms7OXWXC2vj1_RZFsoRsLvRnqy8/s320/fladen+brot+vom+grill+mit+steak+uns+salat.JPG" border="0" /></span></a><span style="color:#ff6600;"> </span><br /><span style="color:#ff6600;"></span><br /><span style="color:#ff6600;">Fladenbrot vom Grill mit Steak und Salat</span><br /><span style="color:#ff6600;"></span><br /><span style="color:#ff6600;"></span><br /><span style="color:#ff6600;"></span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6apykUoPBybEy2s_5Kfxy9PbcT9NkYHLEBrCL2u5sk44erhoaPxAR3MhPGizwAkXSzfEP9XO4-HNCku6RvQR67T1VZ-N4ALGliH6qkjWUebM3HAPZn4xpnFccrk0p8mPKCSUZM_fMB1M/s1600-h/gegrilltes+kasseler+mit+plaumen+im+spitzkohlmantel.JPG"><span style="color:#ff6600;"><img id="BLOGGER_PHOTO_ID_5216556259002696562" style="CURSOR: hand" height="320" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6apykUoPBybEy2s_5Kfxy9PbcT9NkYHLEBrCL2u5sk44erhoaPxAR3MhPGizwAkXSzfEP9XO4-HNCku6RvQR67T1VZ-N4ALGliH6qkjWUebM3HAPZn4xpnFccrk0p8mPKCSUZM_fMB1M/s320/gegrilltes+kasseler+mit+plaumen+im+spitzkohlmantel.JPG" width="320" border="0" /></span></a><span style="color:#ff6600;"> </span><br /><span style="color:#ff6600;"></span><br /><span style="color:#ff6600;">Gegrilltes Kasseler mit Pflaumen im Spitzkohlmantel </span><br /><span style="color:#ff6600;"></span><br /><span style="color:#ff6600;"></span><br /><span style="color:#ff6600;"></span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqkIbhRbzWMYDvnLOwIJqWFZjAXzRRvzu7_N_qBxNvPRM6K5xLAcahHdoOW20hte9cQ1sfr9r28CQWArSdxsTHhJpGJqBntlPjYDw-ZGbF7ObjXzrdRYVm5w2rY6-EJjYFu3rYFXV-rCU/s1600-h/gegrilltes+rinderfilet.JPG"><span style="color:#ff6600;"><img id="BLOGGER_PHOTO_ID_5216556265504982786" style="CURSOR: hand" height="233" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqkIbhRbzWMYDvnLOwIJqWFZjAXzRRvzu7_N_qBxNvPRM6K5xLAcahHdoOW20hte9cQ1sfr9r28CQWArSdxsTHhJpGJqBntlPjYDw-ZGbF7ObjXzrdRYVm5w2rY6-EJjYFu3rYFXV-rCU/s320/gegrilltes+rinderfilet.JPG" width="320" border="0" /></span></a><span style="color:#ff6600;"> </span><br /><span style="color:#ff6600;"></span><br /><span style="color:#ff6600;">Gegrilltes Rinderfilet mit Weizengrassaft und Golden Enoki-Pilzen</span><br /><span style="color:#ff6600;"></span><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb0mMQUkhPA2RVWDI_7s4KD4gmBlYW_NkiazcNn6AQ6oK0Qndycj9fsI6EsjwlkkuQPpgCF0zot8qA5LusORWO1Z2q2pvcYLEyeueUh7Hpkr9WnOkgMO6xStcklDcDZyUl8-fy_JTN2qI/s1600-h/jacobsmuschel-carpaccio+und+-+tatar+mit+fetthenne.JPG"><span style="color:#ff6600;"><img id="BLOGGER_PHOTO_ID_5216556269388629858" style="WIDTH: 348px; CURSOR: hand; HEIGHT: 351px" height="320" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb0mMQUkhPA2RVWDI_7s4KD4gmBlYW_NkiazcNn6AQ6oK0Qndycj9fsI6EsjwlkkuQPpgCF0zot8qA5LusORWO1Z2q2pvcYLEyeueUh7Hpkr9WnOkgMO6xStcklDcDZyUl8-fy_JTN2qI/s320/jacobsmuschel-carpaccio+und+-+tatar+mit+fetthenne.JPG" width="348" border="0" /></span></a><span style="color:#ff6600;"><br /></span><br /><span style="color:#ff6600;">Jacobsmuschel-Carpaccio und -Tatar mit Fetthenne</span>nicklashttp://www.blogger.com/profile/07464909578194070441noreply@blogger.com0tag:blogger.com,1999:blog-1628498249861415646.post-56743808660869376102008-05-04T14:46:00.001-07:002008-05-04T15:03:32.831-07:00Dessert<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXIjFW7YYIcLsrABWgMvFkF24GCSSSlr5HeurmE0-KC1bM2kL7pFMgWNhbqfLSsslStedjFzaJYLsDG5O1kJAjgk0_1890lkV0bO53q2m_EJtCpg0NJWRMF3qgIyyIgq_gpJSNwGdB5j4/s1600-h/14-02-06_1446.jpg"><span style="font-family:georgia;font-size:85%;color:#ff6600;"><strong><img id="BLOGGER_PHOTO_ID_5196643271668501186" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXIjFW7YYIcLsrABWgMvFkF24GCSSSlr5HeurmE0-KC1bM2kL7pFMgWNhbqfLSsslStedjFzaJYLsDG5O1kJAjgk0_1890lkV0bO53q2m_EJtCpg0NJWRMF3qgIyyIgq_gpJSNwGdB5j4/s320/14-02-06_1446.jpg" border="0" /></strong></span></a><span style="font-family:georgia;font-size:85%;color:#ff6600;"><strong> </strong></span><br /><span style="font-family:georgia;font-size:85%;color:#ff6600;"><strong>Kirschparfait umhült von der Zartbitterschokolade, Karamellblüten, kandierte Johannisbeeren </strong></span><br /><span style="font-family:georgia;font-size:85%;color:#ff6600;"><strong></strong></span><br /><span style="font-family:georgia;"><br /><span style="font-size:85%;color:#ff6600;"><strong></strong></span></span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEyKr3_pnromqyZekHMPQoJn93MM7ghjEL1tUyTNabXSOe2a8d_TsF0NtnUbGByFYMBi331bEK2F_k-c6QkWVuQJiQOtkyqLbtA7WJS9o5lINlN8d5qvosuMf0Ek5OY2OiSZ6lW2Lwt-w/s1600-h/20-11-05_1837.jpg"><span style="font-family:georgia;font-size:85%;color:#ff6600;"><strong><img id="BLOGGER_PHOTO_ID_5196642949545953922" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEyKr3_pnromqyZekHMPQoJn93MM7ghjEL1tUyTNabXSOe2a8d_TsF0NtnUbGByFYMBi331bEK2F_k-c6QkWVuQJiQOtkyqLbtA7WJS9o5lINlN8d5qvosuMf0Ek5OY2OiSZ6lW2Lwt-w/s320/20-11-05_1837.jpg" border="0" /></strong></span></a><span style="font-family:georgia;font-size:85%;color:#ff6600;"><strong> </strong></span><br /><span style="font-family:georgia;font-size:85%;color:#ff6600;"><strong>Topfen-Aprikosenknödel, Aprikosenkonfit und Erdbeer-Vanillesauce</strong></span><br /><span style="font-family:georgia;font-size:85%;color:#ff6600;"><strong></strong></span><br /><span style="font-family:georgia;font-size:85%;color:#ff6600;"><strong></strong></span><br /><span style="font-family:georgia;font-size:85%;color:#ff6600;"><strong></strong></span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoDzmaOvhZojYIx3GAk2nheKM_vy_5t_tHl2Xrals3ND9wi8hQysHiAIt93twSKhxObCJub2ejHaI-MCQeJBggYQkiXvkbHwoafqRWxX1WiTPi9ADEYDylfhMjK06NjhwTFNPEOjrexT0/s1600-h/01-12-05_2200.jpg"><span style="font-family:georgia;font-size:85%;color:#ff6600;"><strong><img id="BLOGGER_PHOTO_ID_5196642953840921234" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoDzmaOvhZojYIx3GAk2nheKM_vy_5t_tHl2Xrals3ND9wi8hQysHiAIt93twSKhxObCJub2ejHaI-MCQeJBggYQkiXvkbHwoafqRWxX1WiTPi9ADEYDylfhMjK06NjhwTFNPEOjrexT0/s320/01-12-05_2200.jpg" border="0" /></strong></span></a><span style="font-family:georgia;font-size:85%;color:#ff6600;"><strong> </strong></span><br /><span style="font-family:georgia;font-size:85%;color:#ff6600;"><strong>Orangencréme im Strudelteigkörbchen mit mazierten Erdbeeren und Orangen-Countreausauce</strong></span><br /><span style="font-family:georgia;font-size:85%;color:#ff6600;"><strong></strong></span><br /><span style="font-family:georgia;font-size:85%;color:#ff6600;"><strong></strong></span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh10aA0_agzRVGoRS9oKaR2KB4_ExU6z9m2XpLPXyYfIJX6lGAaNvVsDIZhFHZV1By_c0v8ZK1MGnnv6XxqxtgQiBkE80XaduiJp2-Cg3f6n9jAn5byiGXS4e6pVDOwN4ZXTQvJnKg2hKU/s1600-h/02-06-06_1658.jpg"><span style="font-family:georgia;font-size:85%;color:#ff6600;"><strong><img id="BLOGGER_PHOTO_ID_5196642953840921250" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh10aA0_agzRVGoRS9oKaR2KB4_ExU6z9m2XpLPXyYfIJX6lGAaNvVsDIZhFHZV1By_c0v8ZK1MGnnv6XxqxtgQiBkE80XaduiJp2-Cg3f6n9jAn5byiGXS4e6pVDOwN4ZXTQvJnKg2hKU/s320/02-06-06_1658.jpg" border="0" /></strong></span></a><span style="font-family:georgia;font-size:85%;color:#ff6600;"><strong> </strong></span><br /><span style="font-family:georgia;font-size:85%;color:#ff6600;"><strong>Ananascarpaccio mit mazierten Erdbeeren, Erdbeermouse, Pistazienstreusel auf Strudelteig und Mascarponeschaum</strong></span><br /><span style="font-family:georgia;font-size:85%;color:#ff6600;"><strong></strong></span><br /><span style="font-family:georgia;font-size:85%;color:#ff6600;"><strong></strong></span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_NtBS9Q2u2NNlsDm0FgMKmBp_IWWS8YlBV-0WyiaUOTxWw3K0l32x_l-1ErElFs-KbvdCGBFGMpsQziIG0eBHZdpIlfJVhJ8cM8n8-L2byKRMJVa-_fJ23D715bkVMGA_Jz6X12CKmTU/s1600-h/04-03-06_1927.jpg"><span style="font-family:georgia;font-size:85%;color:#ff6600;"><strong><img id="BLOGGER_PHOTO_ID_5196642958135888562" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_NtBS9Q2u2NNlsDm0FgMKmBp_IWWS8YlBV-0WyiaUOTxWw3K0l32x_l-1ErElFs-KbvdCGBFGMpsQziIG0eBHZdpIlfJVhJ8cM8n8-L2byKRMJVa-_fJ23D715bkVMGA_Jz6X12CKmTU/s320/04-03-06_1927.jpg" border="0" /></strong></span></a><span style="font-family:georgia;font-size:85%;color:#ff6600;"><strong> </strong></span><br /><span style="font-family:georgia;font-size:85%;color:#ff6600;"><strong>Limonenmousse mit Litcheefrüchten und Mango-Granatapfelsauce<br /><br /></strong></span><br /><span style="font-family:georgia;font-size:85%;color:#ff6600;"><strong></strong></span>nicklashttp://www.blogger.com/profile/07464909578194070441noreply@blogger.com3tag:blogger.com,1999:blog-1628498249861415646.post-50200359868312412792008-05-04T13:56:00.000-07:002008-05-04T14:45:49.024-07:00Hauptgänge / Plat Principal<div align="left"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdmeyyd-7U4OSbtH7SLhuSwNDOf3o3DWSt42mBHsEb7gdH-BZUV0v0IhfztZIWE_gCe8EG6GTz3RkVZs09CiJjA1GEhlY1hufMsw4lbRH9f2_EDwC6eVtRN79J1YfGAEB8GRsOb92G_iw/s1600-h/DSC00014.JPG"><span style="font-family:georgia;font-size:85%;color:#ff6600;"><strong><img id="BLOGGER_PHOTO_ID_5196636936591739458" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdmeyyd-7U4OSbtH7SLhuSwNDOf3o3DWSt42mBHsEb7gdH-BZUV0v0IhfztZIWE_gCe8EG6GTz3RkVZs09CiJjA1GEhlY1hufMsw4lbRH9f2_EDwC6eVtRN79J1YfGAEB8GRsOb92G_iw/s320/DSC00014.JPG" border="0" /></strong></span></a><span style="font-family:georgia;font-size:85%;color:#ff6600;"><strong> </strong></span></div><div align="left"><span style="font-family:georgia;font-size:85%;color:#ff6600;"><strong>Heringe Süß-sauer mit Karotten-Zwiebelgemüse und Salatbouquet</strong></span></div><div align="left"><span style="font-family:georgia;font-size:85%;color:#ff6600;"><strong></strong></span> </div><div align="left"><span style="font-family:georgia;font-size:85%;color:#ff6600;"><strong></strong></span> </div><div align="left"><span style="font-family:georgia;font-size:85%;color:#ff6600;"><strong></strong></span> </div><div align="left"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaxpwxve1O4GM2gWaKEz_95MHk174giXWZ9nV-u9LVRxej4lcLAIRVSeUHX8NR-dZwESI7F-DVObsJtmtIuL1RH6N36sprbmRi8Hskzk_isGZMNvkCSHpwqWBxrpeqmojD4qph8GFp2UM/s1600-h/13-04-06_2019.jpg"><span style="font-family:georgia;font-size:85%;color:#ff6600;"><strong><img id="BLOGGER_PHOTO_ID_5196636940886706770" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaxpwxve1O4GM2gWaKEz_95MHk174giXWZ9nV-u9LVRxej4lcLAIRVSeUHX8NR-dZwESI7F-DVObsJtmtIuL1RH6N36sprbmRi8Hskzk_isGZMNvkCSHpwqWBxrpeqmojD4qph8GFp2UM/s320/13-04-06_2019.jpg" border="0" /></strong></span></a><span style="font-family:georgia;font-size:85%;color:#ff6600;"><strong> </strong></span></div><div align="left"><span style="font-family:georgia;font-size:85%;color:#ff6600;"><strong>Gebratener Lachsfilet auf der Haut mit Spagelvelouté, grün-weißen Spargel, Erdbeerhälften und Schlosskartoffeln</strong></span></div><div align="left"><span style="font-family:georgia;font-size:85%;color:#ff6600;"><strong></strong></span> </div><div align="left"><span style="font-family:georgia;font-size:85%;color:#ff6600;"><strong></strong></span> </div><div align="left"><span style="font-family:georgia;font-size:85%;color:#ff6600;"><strong></strong></span> </div><div align="left"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVMnZ0Xn_DcI9tWFkc-sKrnLKoOtQbXswVIl8QkBNmQ4fcNeEVmf0pamW-QS-OG0e_N91mMmxRhM-eoXKeR6iyDY66hcQD5wW8VtK8o2Q7LFQ-gXVYyWoTTltYVMFPMEZSOKUXLEyhvEo/s1600-h/07-04-06_1601.jpg"><span style="font-family:georgia;font-size:85%;color:#ff6600;"><strong><img id="BLOGGER_PHOTO_ID_5196636945181674082" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVMnZ0Xn_DcI9tWFkc-sKrnLKoOtQbXswVIl8QkBNmQ4fcNeEVmf0pamW-QS-OG0e_N91mMmxRhM-eoXKeR6iyDY66hcQD5wW8VtK8o2Q7LFQ-gXVYyWoTTltYVMFPMEZSOKUXLEyhvEo/s320/07-04-06_1601.jpg" border="0" /></strong></span></a><span style="font-family:georgia;font-size:85%;color:#ff6600;"><strong> </strong></span></div><div align="left"><span style="font-family:georgia;font-size:85%;color:#ff6600;"><strong>Gefülltes Rotbarschfilet mit Blattspinat, Beerlauchvelouté, Gemüsejulienne von Zucchini, Karotten, Sellerie und Schnittlauchkartoffeln</strong></span></div><div align="left"><span style="font-family:georgia;font-size:85%;color:#ff6600;"><strong></strong></span> </div><div align="left"><span style="font-family:georgia;font-size:85%;color:#ff6600;"><strong></strong></span> </div><div align="left"><span style="font-family:georgia;font-size:85%;color:#ff6600;"><strong></strong></span> </div><div align="left"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpauKILKKMo8kg0_HWwZwYMm-4sxTuEFyYa4r7Kmss0RwnJU_yqx4iLWXxSHiaTxSW9UinhkTmTEhhyt7o0EzkcbhVSUfA2gM6PWkAQgJMQtvORfQ1Cu7B4ZIM9NQzL8XFGYPdS-Neki8/s1600-h/14-02-06_1448.jpg"><span style="font-family:georgia;font-size:85%;color:#ff6600;"><strong><img id="BLOGGER_PHOTO_ID_5196636949476641394" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpauKILKKMo8kg0_HWwZwYMm-4sxTuEFyYa4r7Kmss0RwnJU_yqx4iLWXxSHiaTxSW9UinhkTmTEhhyt7o0EzkcbhVSUfA2gM6PWkAQgJMQtvORfQ1Cu7B4ZIM9NQzL8XFGYPdS-Neki8/s320/14-02-06_1448.jpg" border="0" /></strong></span></a><span style="font-family:georgia;font-size:85%;color:#ff6600;"><strong> </strong></span></div><div align="left"><span style="font-family:georgia;font-size:85%;color:#ff6600;"><strong>Kartoffelschuppen auf gebratnem Zanderfilet, Sauce Velouté, Pistazienbrokkoli und schwarzen Bandnudeln<br /></div></strong></span><div align="left"><span style="font-family:georgia;font-size:85%;color:#ff6600;"><strong></strong></span></div>nicklashttp://www.blogger.com/profile/07464909578194070441noreply@blogger.com1tag:blogger.com,1999:blog-1628498249861415646.post-69637612300385730782008-05-04T13:40:00.000-07:002008-05-04T13:49:10.130-07:00Suppen / Soupe<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLVqi_gi2ifxHvlOLHRZTOPQou9uj4rdQxPPKautEhpzTL1g3JAaM_S_2vEMV9aCq-6JPfn6nrJlREvcwZWVSgTYSuOtA2SXny6q_ERWH3pFvEA4hmBuk65p41P4O0Ed-sjIgkbYhA6uI/s1600-h/Speisen2p%5B1%5D.jpg"><span style="font-family:georgia;font-size:85%;color:#ff6600;"><strong><img id="BLOGGER_PHOTO_ID_5196626220648335874" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLVqi_gi2ifxHvlOLHRZTOPQou9uj4rdQxPPKautEhpzTL1g3JAaM_S_2vEMV9aCq-6JPfn6nrJlREvcwZWVSgTYSuOtA2SXny6q_ERWH3pFvEA4hmBuk65p41P4O0Ed-sjIgkbYhA6uI/s320/Speisen2p%5B1%5D.jpg" border="0" /></strong></span></a><span style="font-family:georgia;font-size:85%;color:#ff6600;"><strong> Currycrémesuppe mit Satespieß</strong></span><br /><span style="font-family:georgia;font-size:85%;color:#ff6600;"><strong></strong></span><br /><span style="font-family:georgia;font-size:85%;color:#ff6600;"><strong></strong></span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC9BhWnX_Gm7Rox0SRCPfXs-TRmjPc2I4LhKfrI9TlFT9my4x6f-x6NJy_ioTuAAkMAka1CE9YET38HMUpVoF5dsAer7FzOVr7qWOGac1AU-9hKb3-2yuVUirSHVJr9R78LY8eL6-Ux-8/s1600-h/DSC00015.JPG"><span style="font-family:georgia;font-size:85%;color:#ff6600;"><strong><img id="BLOGGER_PHOTO_ID_5196626220648335890" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC9BhWnX_Gm7Rox0SRCPfXs-TRmjPc2I4LhKfrI9TlFT9my4x6f-x6NJy_ioTuAAkMAka1CE9YET38HMUpVoF5dsAer7FzOVr7qWOGac1AU-9hKb3-2yuVUirSHVJr9R78LY8eL6-Ux-8/s320/DSC00015.JPG" border="0" /></strong></span></a><span style="font-family:georgia;font-size:85%;color:#ff6600;"><strong> Geeiste Gurkensuppe mit Büsumerkrabben</strong></span><br /><span style="font-family:georgia;font-size:85%;color:#ff6600;"><strong></strong></span><br /><span style="font-family:georgia;font-size:85%;color:#ff6600;"><strong></strong></span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjkgMDEb_x11jI5iepVGYGQfRPaMAnlNDbMgtuYwADz0odahVxYwnyn0pOKCgxwVOUZOCq4cxFyzwn38XJvPzcr8ndrDjtmAXXcnpa_qiudlpwUopTdASjuGtWkMcXZvGt5pe50M_gGAk/s1600-h/27-03-06_1357.jpg"><span style="font-family:georgia;font-size:85%;color:#ff6600;"><strong><img id="BLOGGER_PHOTO_ID_5196626220648335906" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjkgMDEb_x11jI5iepVGYGQfRPaMAnlNDbMgtuYwADz0odahVxYwnyn0pOKCgxwVOUZOCq4cxFyzwn38XJvPzcr8ndrDjtmAXXcnpa_qiudlpwUopTdASjuGtWkMcXZvGt5pe50M_gGAk/s320/27-03-06_1357.jpg" border="0" /></strong></span></a><span style="font-family:georgia;font-size:85%;color:#ff6600;"><strong> Fischsuppe mit Zander-Lachsnocken und Gemüsejulienne </strong></span><br /><span style="font-family:georgia;font-size:85%;color:#ff6600;"><strong></strong></span><br /><span style="font-family:georgia;font-size:85%;color:#ff6600;"><strong></strong></span><br /><span style="font-family:georgia;font-size:85%;color:#ff6600;"><strong></strong></span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRzILER_thYzkFrXrZFhG342E95_CKt3F-Eshs-rr-2Nvz6J_iXROkkqFLwQmx0Mod4XKCg14Qm6cC3677n9jUQUj6CA3GFuvK3r2qnjMwE1xaA2MggTavldsNvmWtufRk5X0hUYfTJmM/s1600-h/Seite48b.jpg"><span style="font-family:georgia;font-size:85%;color:#ff6600;"><strong><img id="BLOGGER_PHOTO_ID_5196626224943303218" style="CURSOR: hand" height="320" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRzILER_thYzkFrXrZFhG342E95_CKt3F-Eshs-rr-2Nvz6J_iXROkkqFLwQmx0Mod4XKCg14Qm6cC3677n9jUQUj6CA3GFuvK3r2qnjMwE1xaA2MggTavldsNvmWtufRk5X0hUYfTJmM/s320/Seite48b.jpg" width="319" border="0" /></strong></span></a><span style="font-family:georgia;font-size:85%;color:#ff6600;"><strong> Champagner-Miesmuschelcrémesuppe<br /></strong></span><br /><span style="font-family:georgia;font-size:85%;color:#ff6600;"><strong></strong></span>nicklashttp://www.blogger.com/profile/07464909578194070441noreply@blogger.com1tag:blogger.com,1999:blog-1628498249861415646.post-8013287042889489392008-05-04T12:36:00.000-07:002008-05-04T13:04:52.242-07:00Vorspeisen / Hors-d'œuvre<span style="font-family:georgia;font-size:85%;color:#ff6600;"><blockquote><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3MTGK7Cco6DmJHX9XFY7kVNyzqHyescxSJlyeoRF0cORSnVIQ5NsNNuj7W8NfWNPUZlB4SdNNM0M5zXwi3GgW0Wi-RdofoKSTJtOil1HqqR76BOn95Vg37xOGXXnTBSECAZgFPFNefd0/s1600-h/Seite20c.jpg"><span style="font-family:georgia;font-size:85%;color:#ff6600;"></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3MTGK7Cco6DmJHX9XFY7kVNyzqHyescxSJlyeoRF0cORSnVIQ5NsNNuj7W8NfWNPUZlB4SdNNM0M5zXwi3GgW0Wi-RdofoKSTJtOil1HqqR76BOn95Vg37xOGXXnTBSECAZgFPFNefd0/s1600-h/Seite20c.jpg"></blockquote><img id="BLOGGER_PHOTO_ID_5196609968492087714" style="WIDTH: 292px; CURSOR: hand; HEIGHT: 211px" height="211" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3MTGK7Cco6DmJHX9XFY7kVNyzqHyescxSJlyeoRF0cORSnVIQ5NsNNuj7W8NfWNPUZlB4SdNNM0M5zXwi3GgW0Wi-RdofoKSTJtOil1HqqR76BOn95Vg37xOGXXnTBSECAZgFPFNefd0/s320/Seite20c.jpg" width="239" border="0" /></span></a><span style="font-family:georgia;font-size:85%;color:#ff6600;"> Caeser´s Salad mit Scampis, Croûtons, Parmesan</span><br /><span style="font-family:georgia;font-size:85%;color:#ff6600;"></span><br /><span style="font-family:georgia;font-size:85%;color:#ff6600;"></span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN9Zsb4Iu2ska_6DdIEuxpl8C8YQNV94aCkmzWycpqr7duEi9u1UE3CQgZrt9lFEJXkD9INruztgpS_dWbHGpR8lRD6yirCa2RPJ3Sl65-56fO9nOX0Tf6k6xJlrsuSOwEflPv1TVr4qs/s1600-h/Seite16.jpg"><span style="font-family:georgia;font-size:85%;color:#ff6600;"><img id="BLOGGER_PHOTO_ID_5196609972787055026" style="WIDTH: 291px; CURSOR: hand; HEIGHT: 320px" height="320" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN9Zsb4Iu2ska_6DdIEuxpl8C8YQNV94aCkmzWycpqr7duEi9u1UE3CQgZrt9lFEJXkD9INruztgpS_dWbHGpR8lRD6yirCa2RPJ3Sl65-56fO9nOX0Tf6k6xJlrsuSOwEflPv1TVr4qs/s320/Seite16.jpg" width="271" border="0" /></span></a><span style="font-family:georgia;font-size:85%;color:#ff6600;"> Rote Bete Carpaccio mit Meerrettichrsaspeln </span><br /><span style="font-family:georgia;font-size:85%;color:#ff6600;"></span><br /><span style="font-family:georgia;font-size:85%;color:#ff6600;"></span><br /><span style="font-family:georgia;font-size:85%;color:#ff6600;"></span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht2cFgJSfcNInB2jYcRfkKbUUmebQ69zvLjrGVwxndZ4xuAVqGngtG2G4HVAatA7Ph5xqTmRc3eTQZZe7qMsq4wT5NYBtyZJ19Jz1nQ1ux5Cg0qYxyBxdA-aAu06BQXAoQ_RjuxLgub4I/s1600-h/Seite23b.jpg"><span style="font-family:georgia;font-size:85%;color:#ff6600;"><img id="BLOGGER_PHOTO_ID_5196609972787055042" style="CURSOR: hand" height="320" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht2cFgJSfcNInB2jYcRfkKbUUmebQ69zvLjrGVwxndZ4xuAVqGngtG2G4HVAatA7Ph5xqTmRc3eTQZZe7qMsq4wT5NYBtyZJ19Jz1nQ1ux5Cg0qYxyBxdA-aAu06BQXAoQ_RjuxLgub4I/s320/Seite23b.jpg" width="290" border="0" /></span></a><span style="font-family:georgia;font-size:85%;color:#ff6600;">Gebratene Gambas mit Basilikumpesto</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht2cFgJSfcNInB2jYcRfkKbUUmebQ69zvLjrGVwxndZ4xuAVqGngtG2G4HVAatA7Ph5xqTmRc3eTQZZe7qMsq4wT5NYBtyZJ19Jz1nQ1ux5Cg0qYxyBxdA-aAu06BQXAoQ_RjuxLgub4I/s1600-h/Seite23b.jpg"><span style="font-family:georgia;font-size:85%;color:#ff6600;"></span></a><br /><span style="font-family:georgia;font-size:85%;color:#ff6600;"></span><br /><span style="font-family:georgia;font-size:85%;color:#ff6600;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLNyFw0DfP-pu1q7V4pwbzYGl_na_DR5So1npm4j2ctcA8ZLqYGotEynPtncPMAeNy-qglz8nlzRstOmI-J2xsWYjxauDg0u5IDp31m9zr8SR1UxbzikjboCk7R1RWt_3S64honEhOZVs/s1600-h/DSC00012.JPG"><span style="font-family:georgia;font-size:85%;color:#ff6600;"><img id="BLOGGER_PHOTO_ID_5196609977082022354" style="CURSOR: hand" height="240" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLNyFw0DfP-pu1q7V4pwbzYGl_na_DR5So1npm4j2ctcA8ZLqYGotEynPtncPMAeNy-qglz8nlzRstOmI-J2xsWYjxauDg0u5IDp31m9zr8SR1UxbzikjboCk7R1RWt_3S64honEhOZVs/s320/DSC00012.JPG" width="291" border="0" /></span></a><span style="font-family:georgia;font-size:85%;color:#ff6600;"> Gebratenes Zanderfilet auf der Haut an Pfifferling-</span><span style="font-family:georgia;font-size:85%;color:#ff6600;"> Birnensalat und Aceto Balsamico<br /></span><br /><span style="font-family:georgia;font-size:85%;color:#ff6600;"></span><br /><span style="font-family:georgia;font-size:85%;color:#ff6600;"></span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN9Zsb4Iu2ska_6DdIEuxpl8C8YQNV94aCkmzWycpqr7duEi9u1UE3CQgZrt9lFEJXkD9INruztgpS_dWbHGpR8lRD6yirCa2RPJ3Sl65-56fO9nOX0Tf6k6xJlrsuSOwEflPv1TVr4qs/s1600-h/Seite16.jpg"><span style="font-family:georgia;font-size:85%;color:#ff6600;"></span></a>nicklashttp://www.blogger.com/profile/07464909578194070441noreply@blogger.com1