The Easter weekend is just behind me. On Sunday my family was here that I call "coq au vin" with a surprise from the big pot. It should really only be a small informal lunch. In addition, the shares family my ambitions for exuberant Meals only conditionally. I would fly into the full program, they last probably overwhelmed . Whatever the case. The clean cut cock bathed in red wine for two days and without further ado, I decided on Sunday morning to expand the menu about this or other gear. should
First, I added a Waldpilzconsomé complete with insert, cheese and dessert. It was decorated, ironed and mounted. The blades were sharpened, rattling the pots and a comforting scent moved down the hall. After a off ski industrialized countries in Bavarian cream and two starts , to conjure a clever Creme Brulee, I decided the Bavarian waste as the basis for my raspberries to use on the biscuit and cream brulee was renamed in Creme Caramel. That could mean everything and nothing again.
At three were all sick and tired, and four out of the house. The Monday and raspberry cake belonged to me.
It's Tuesday. Only 48 hours! On Thursday I again open the doors to an invited round, which will be pampered by culinary me. My so-called restaurant Thursday. Fing's all quite harmless on a Thursday in winter by ich ein paar Freunde einlud mit mir ein paar Gerichte zu testen. An diesem Tag offenbarte ich auch mein Innerstes und gestand, ein Praktikum als Koch zu beginnen. Seit diesem Abend habe ich immer wieder für Publikum gekocht und dies auch immer an einem Donnerstag.
Nun sitze ich vor dem Rest der Himbeertorte und schreibe mein Menü für den kommenden Donnerstag. In Ermangelung nötigen Fachwissen s und eigener kreativer Ideen lasse ich mich von sämtlichen Kochbüchern die ich besitze inspirieren. Ein tricky, because the theme for the coming Thursday is the Heidschnucke. Neither standard works still selected chef books offer suggestions for the preparation of moorland sheep. This fits nothing. In a podcast I see the amount a star chef who cooked a deer back. It will take me. Hirsch and Heidschnucke surely fit into the same flavor scheme. I note once again that I did not know much about meat. I can only find a butcher who Heidschnucke offers at all. I have to admit the meat trade vendor that I have no idea of meat, but in the preparation 'm not completely inept. Even after this statement I notice that they lose interest me anything to sell. I just do not get what kinds of meat for my purposes überhauptin question. Bug? Heck? The club? the filet?. "So, filet costs determined as about fifty €!" is there anything cool from the other side of the counter. "Unless money is no object!" - Well, what shall I say? Now it's time to negotiate diplomatically and still not lose face. The only brand that I remember from my internship, nor is the filet and salmon. So I order salmon from the Heidschnucke. "He's still a bit more expensive than the filet!" 'Why that? " I think to myself! "How much?" "Wow € 57 can expect it already." "Okay." "How much do they need?" "Wow for six." In my head I reckon rapidly. Imputed I think there is 125 gr . per person. "I think 1.5 kg is sufficient." She thinks for a "Yes they will need it!" My computer error I notice three days later. 
All recipes I copy out of my cookbooks and I do my shopping list for the big finish. 
I begin with the preparations. It is being prepared, which can be easily prepared. Wild garlic pesto from the Jamie Oliver food processor, for example. I was once again miscalculated, because at the end of it I need only a few splashes.
The sorbet parfait for dessert and I have already stated on Sunday . It's been awesome. Only failed totally optically. The stuff in the forms to press ends in a spectacular graffiti.
The menu starts with the coming season asparagus. Asparagus pie a la Hubert Obeng. The Mis en place is.
cook the asparagus. The rings are formed. The bars cut. In the end, but nothing fits together. I should know but a day later.
For the potato mousse you need a very fine mashed potatoes floury potatoes. It is poured on it with hot milk and then passes it through a fine sieve. Then it is very fine.
is true but only if it fluffy even whipped cream is drawn underneath.
just figured someone here so no idea what happened.
In order to prevent neglect, there are a few strokes.
guests from say, guests say.
now operating on a new machine. Normally, I try so simple of how it works. In the case of the cotton candy machine, I was skeptical because I could find on other occasions, which can cause sticky sugar can do. Especially if it is not so readily loskochen with hot water.
Welcome, welcome. The guests, the guests. 
In the meantime it's back to the kitchen. Just in case anyone asks: Yes, it is animal stressful, both cooking and a perfect host to be. What is missing here is a waitress. One good thing I'm now a photographer at my side. This is important in every case.
to Please take a seat. 
The first wine, the first water. From the cubicle for a starter.
Up to that point everything is still running according to plan. Preparations are. This evening it is very out to be, to the point cook. However, I've never asparagus foam made with a siphon. Since I have not reckoned with the compressed air cylinder.
all to hell. I honestly never expected that I know the whole mess just blow up in your ears. The shrimp in the pan is almost finished. So do I. Re-timing, but in no time. Asparagus pie is not here anymore. The Remains to be pureed, and foamed on.
One good thing I'm a gourmet, so I serve it simply "little" on a large plate. Scampi with two Air
Sometimes less, containing just a few. Fortunately, no one has noticed it.
And so falls the evening continued. Without further major Incidents.
The main course
(here has slipped a cosmetic issue, I do not get to 's die corrected. )
(here has slipped a cosmetic issue, I do not get to 's die corrected. )
The ice cream creation on cotton candy. As I said optically really failed. I think the Patisserie does not lie to me so.
am Once again I have come safely through this evening . The kitchen and the dining room look like bomb. Now really is the best part of the evening, because I can put my guests and it is drunk and discussed.
Here again, the entire menu.
Scampi begleitet von Spargelschaum und klarer Jus der Heidschnucke.
Filet vom Red Snapper ausgebacken in Kürbiskerntempurateig auf Apfelkräutersalat garniert mit goldenen Apfelgeleewürfeln begleitet von einer Apfelmeerrettichcreme.
Lachse von der Heidschnucke im Herb crêpe accompanied on a potato mousseline caramelized oyster mushrooms with wild garlic pesto.
From the dessert, there's no picture of the reasons already stated.
I look forward to clearing up tomorrow
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