{"id":3963,"date":"2015-07-22T09:35:30","date_gmt":"2015-07-22T08:35:30","guid":{"rendered":"http:\/\/blog.ruehlemanns.de\/?p=3963"},"modified":"2015-07-22T09:35:30","modified_gmt":"2015-07-22T08:35:30","slug":"3-gaenge-3-koeche-ein-kraeutermenue","status":"publish","type":"post","link":"https:\/\/blog.ruehlemanns.de\/?p=3963","title":{"rendered":"3 G\u00e4nge – 3 K\u00f6che:
ein Kr\u00e4utermen\u00fc"},"content":{"rendered":"

Am Samstag, den 18.7.2015 ging es in unseren Schnupperstunden um das Kochen mit italienischen \/ mediterranen Kr\u00e4utern.<\/p>\n

\"3_koeche_1\"<\/a>
\n\"3_koeche_2\"<\/a>
\n\"3_koeche_10\"<\/a><\/p>\n

Den Anfang machte Rilana mit dem Nachtisch, damit wir ihn sp\u00e4ter gek\u00fchlt genie\u00dfen konnten. Unsere kleinsten G\u00e4ste waren gleich eifrig dabei.<\/p>\n

Panna Cotta<\/strong>
\n4 Blatt wei\u00dfe Gelatine in kaltem Wasser 5 Min. einweichen. 500 ml Sahne mit zehn Bl\u00e4ttern Zitronenverbene<\/strong><\/a> aufkochen. 60g Zucker unter R\u00fchren in die Sahne einrieseln lassen, darin aufl\u00f6sen und das Ganze dann vom Herd nehmen. Die ausgedr\u00fcckte Gelatine in die Creme einr\u00fchren und darin l\u00f6sen. Die Creme durch ein Haarsieb gie\u00dfen und dann in Formen oder Portionsgl\u00e4ser f\u00fcllen. Etwas abk\u00fchlen lassen und anschlie\u00dfend ca. 2 Std. im K\u00fchlschrank fest werden lassen.<\/p>\n

\"3_koeche_3\"<\/a><\/p>\n

Dann hat Eva, mit fachm\u00e4nnischer Unterst\u00fctzung eines gelernten Kochs und seiner Tochter, den Teig f\u00fcr die Vorspeise ger\u00fchrt und die Salbeibl\u00e4tter gebacken. Probiert haben wir mit Sirup, Honig und \/ oder Dattelpaste.<\/p>\n

Salbeibl\u00e4tter in Weinteig<\/strong>
\n125g Weizenmehl mit 1 Prise Salz, 1\/4 l Wei\u00dfwein und 2 Eigelb verr\u00fchren. W\u00e4hrend der Teig etwas ruht, werden 2 Eiwei\u00df steif geschlagen und dem Teig untergehoben. Die Bl\u00e4tter von einer gro\u00dfbl\u00e4ttrigen Salbeisorte (z.B. Dalmatinischer Salbei<\/strong><\/a>) in den Teig tauchen und in einer Pfanne mit vorher erhitztem Pflanzenfett ausbacken.<\/p>\n

\"3_koeche_4\"<\/a>
\n\"3_koeche_5\"<\/a>
\n\"3_koeche_6\"<\/a><\/p>\n

Daniel brachte uns ein Australisches Zitronenblatt<\/strong><\/a> zum Ausbacken, was auch sehr gut schmeckte und gut aussieht, oder?<\/p>\n

\"3_koeche_13\"<\/a><\/p>\n

Anschlie\u00dfend bereitete Brigitte mit unseren G\u00e4sten ihre drei verschiedenen Pesto-Kreationen zu. Sch\u00f6ne Ger\u00fcche und ein Hauch des S\u00fcdens machten sich in der K\u00fcche breit. Serviert mit hei\u00dfen Mini-Farfalle konnten unsere G\u00e4ste die drei verschiedenen Geschmacksrichtungen probieren, sich untereinander austauschen und eigene Ideen einbringen.<\/p>\n

Pesto No.1
\n<\/strong>mit Basilikum (Mammut<\/strong><\/a> und Wildes Purpur<\/a><\/strong>), Pinienkerne, Olivenkraut<\/strong><\/a> (nur ganz wenig), Pecorino.<\/p>\n

Pesto No.2
\n<\/strong>mit Rucola<\/strong><\/a>, Kapuzinerkresse<\/strong><\/a>, Schalotte, Mandeln, Pecorino.<\/p>\n

Pesto No.3
\n<\/strong>mit Petersilie<\/strong><\/a>, Sonnenblumenkerne, Knoblauch, Zitronensaft, Parmesan.<\/p>\n

\"3_koeche_7\"<\/a>
\n\"3_koeche_8\"<\/a>
\n\"3_koeche_9\"<\/a>
\n\"3_koeche_11\"<\/a>
\n\"3_koeche_12\"<\/a><\/p>\n

Wir bedanken uns ganz herzlich f\u00fcr das rege Interesse und die tatkr\u00e4ftige Unterst\u00fctzung an unserem Schnuppertag.
\nInsbesondere herzlichen Dank an die beiden kleinen M\u00e4dchen \/ Jungk\u00f6che.<\/p>\n

Brigitte und Eva<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Am Samstag, den 18.7.2015 ging es in unseren Schnupperstunden um das Kochen mit italienischen \/ mediterranen Kr\u00e4utern. Den Anfang machte Rilana mit dem Nachtisch, damit wir ihn sp\u00e4ter gek\u00fchlt genie\u00dfen konnten. Unsere kleinsten G\u00e4ste waren gleich eifrig dabei. Panna Cotta 4 Blatt wei\u00dfe Gelatine in kaltem Wasser 5 Min. einweichen. 500 ml Sahne mit zehn […]<\/p>\n","protected":false},"author":7254,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[9,102,140],"tags":[],"class_list":["post-3963","post","type-post","status-publish","format-standard","hentry","category-allgemeines","category-rezepte","category-schnupperstunden"],"_links":{"self":[{"href":"https:\/\/blog.ruehlemanns.de\/index.php?rest_route=\/wp\/v2\/posts\/3963","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.ruehlemanns.de\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.ruehlemanns.de\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.ruehlemanns.de\/index.php?rest_route=\/wp\/v2\/users\/7254"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.ruehlemanns.de\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3963"}],"version-history":[{"count":0,"href":"https:\/\/blog.ruehlemanns.de\/index.php?rest_route=\/wp\/v2\/posts\/3963\/revisions"}],"wp:attachment":[{"href":"https:\/\/blog.ruehlemanns.de\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3963"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.ruehlemanns.de\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3963"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.ruehlemanns.de\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3963"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}