Anzeige im Blick am Abend

Die Schatzchästlirubrik im Blick am Abend kann mich immer wieder aufs neue erheitern. Hier werden menschliche Schicksale greifbar, hier wird kann ich meine Kenntnisse des aktuellen Jugendslangs verbessern und bekomme immer wieder gute Gründe, wieso Mundart am besten nur gesprochen werden sollte…

Gestern Abend während einer langweiligen Schulstunde bin ich auf diese Anzeige gestossen, welche ich niemandem vorenthalten möchte. Sie hat mich in doppelter Hinsicht verwirrt: einerseits hatte ich meine liebe Mühe damit, den Dialekt-Text zu entziffern und anderseits finde ich den Inhalt der Anzeige doch eher fragwürdig bzw. abstossend.

Der Inhalt lautet: “Ey Hondshodegs schwehöndle, boah, ez spelet mer set 41j Ben Hor! Ond vo mer os chas eweg so weter go. Groess vo denere hegh heels Stote.”

Übersetzt heisst das wohl so in etwa: “Hei hundshodiges Schweinehündchen, puh, jetzt spielen wir seit 41 Jahren Ben Hur! Und von mir aus kann das ewigs so weiter gehen. Gruss von deiner High Heels Stute.”

Bin ich jetzt einfach prüde, oder ekeln sich noch andere ab dieser Anzeige? Und was ist das genau für ein Dialekt? Ist der Kosename “hundshodiges Schweinehündchen” charmant oder einfach nur pervers? Und was genau versteht die High Heels Stute unter “Ben Hur spielen”? Fragen über Fragen..

Ich habe einen neuen Lieblings-Apéro. Also eigentlich keinen neuen, weil ich hatte noch keinen Lieblings-Apéro. Normalerweise bestelle ich zum Apéro ein Bier oder ein Glas Weisswein und wenn in bella Italia auf der Piazza greife ich gerne auf einen Campari Soda zurück, aber diese Zeiten sind jetzt vorbei.

Ab sofort gibt es nur noch

  • 1 Teil Gin
  • 1 Teil Roter Wermuth
  • 1 Teil Campari
  • 1 Orangenschnitz

Das ganze auf Eis und gut gerührt. Prost!

Herzlichen Dank an Max Küng, der mich vor einiger Zeit auf den Negroni aumerksam gemacht hat und an die Rüsterei, in der ich meinen ersten Negroni erleben durfte. Jetzt bleibt nur noch die Frage zu klären, ob das Ding Negroni oder Negrone heisst. Italienisch korrekt wäre wohl Negrone (weil singular), eine kurze Recherche auf Google liefert aber mehr Einträge zu Negroni, als zu Negrone (55’700 vs. 39’00 Resultate). Ich werde mich einfach Mitte April vor Ort in Italien schlau machen und ein paar von den Dingern trinken, danach sollte auch die Namensfrage geklärt sein.

me again. long time no blog, must have been hybernating. anyway, spring is back and so is my beloved spinach. here’s a quick recipe i put together with my beloved one last sunday night. i call it “Tripple S” (spaghetti, spinach, sardines)

here’s what you need:

  • 500gr fresh spinach from the market
  • 1 tin sardines in saltwater
  • 2 small onions
  • 2 cloves of garlic
  • olive oil
  • 250gr spaghetti
  • 2 tbs pine nuts

bring water to the boil, wash the spinach, chop the onions and the garlic

in a medium sized frying pan gently roast the pine nuts, when done remove the pine nuts and gently fry the chopped onions in some olive oil, then add the sardines, turn heat to a minimum and add the chopped garlic

when the water boils, add salt and the spaghetti

about 3-4 minutes before the spaghetti are al dente, add the spinach. once the spaghetti are al dente, pour spinach and spaghetti into a sieve, leaving some of the cooking water in the pot

put spinach and spaghetti back into the pot, add the onion-sardine-garlic mixture and the cooking water, stir well and put on plates

sprinkle with some roasted pine nuts and some fresh chopped chili for taste and colour

serves two hungry mouths with a staggering 824kcal per serving.

(if you’re on a diet, go easy on the olive oil and reduce the spaghetti to 160 grams, which gives a fair serving per person and reduces the calories to roughly 600 per serving)

buon appetito

Der Online-Tagi – umd damit die gesamte Newsnetz-Welt – klaut frischfröhlich im Web und gibt dazu noch nicht einmal die Quellenangaben an.
Gestern früh entdecke ich diese Bildstrecke der “neusten” Photoshop-Pannen auf http://www.tagesanzeiger.ch und irgendwie kenne ich doch das alles schon von einem meiner Lieblingsblogs
Ist das der neue Online-Journalismus, der die Newsnetz-Seite lukrativ machen soll? Ist das der Web 2.0 Ansatz des Tagesanzeigers? Die Inhalte irgendwo im Web zusammenklauen, keine Quellen angeben und dann die Seite mit Werbung zukleistern? Eine schöne neue Welt…

market mainstation zurich

As a part-time student and full-time employee unfortunately I lack the time to hit the morning markets in and around Zurich. That’s why I stash up on fresh organic and seasonal vegetables every wednesday on the market in Zurichs mainstation. The market is open from 10 am to 8 pm and that makes it perfect for people working all day.

Ample abundance

My favourite market stalls would definitely be “Maurer”, selling organic vegetables and fruit, the local cheeses from “natürli” and the Manser backery with its sensational “Manser Spitzli”.  But there’s much more! Various Italian Delis selling all kinds of olives, sun dried tomatoes, bruschetta spreads, cheeses, salamis and other sausages. A lebanese specialities shop, sinful soft cheeses from Fribourg, Greek antipasti and probably the best grilled chicken in town.

Seasonality is key

Over the last few years I’ve become more and more addicted to fresh seasonal and local produce. In my opinion it is essential for good home made cooking and the seasonality helps me keep a clear consience in regards of my ecological footprint. Also, I’ve realised it adds pleasure to my eating experience. I find it exciting waiting all winter for the first fresh tasteful asparagus, spinach, courgettes, tomatoes, eggplants and other veggie delights.

And that’s why I’m so glad there’s the midweek mainstation market in Zurich!

Burrata close upI remember very well, when i had my first burrata. it was about three years ago on the last day of a wonderful holiday with my sweetheart in Tuscany. We both loved the taste of this cheese delicacy from the first bite and when I walked across the market the other day and saw a guy selling Italian cheeses and also burrata, my heart leaped with joy. Even though the price made me think twice I had to get one and carried it home full of anticipation for the moment I could open and savour it.

Organic gold

I hit the market again yesterday after Uni for a reload of fresh spring veggies, and what a joy to see the organic farmer already had the first tomatoes on offer.  I added some young fennel, radish, courgette and spring onions to the basked, picked up an olive ciabatta from the Italian deli and headed home for a healthy dinner.

Chop-Chop

Burrata on tomato and fennel saladFirst I washed the fennel and thinly sliced it, added some salt, a light white wine vinegar and two teaspoons of extra vergine olive oil and let it marinate. I washed a few radish and arranged them next to the fennel salad for coulour. Then I cut the tomatoes into thin slices, laid them out on a plate and put the burrata on top. I chopped some fresh basil from our herb balcony, added some cracked black pepper and a drizzle of extra vergine olive oil. 

Tower Power

Stacked CourgetteWhile all this was marinating and getting my juices running, I cut the courgettes into bars and fried them on medium heat in some olive oil, I also put some cloves of garlic in the frying pan for flavour. When the courgettes had that lovely golden brown colour, I stacked them on a plate, chopped the fried garlic and some fresh mint (again from our herb balcony) and sprinkled them over my courgette towers. A little bit of olive oil to finnish it off and ready was our tasty and healthy dinner!

We cut some slices of the olive ciabatta, opened our last bottle of Dolcetto d’Alba from Ascheri and enjoyed the veggie delights, remeniscing about our wonderful Tuscan holiday.

I needed a quick-fix of pasta yesterday night and had only little time at hand, so here’s what i put together in less than 40 minutes.

serves about three with roughly 530kcal per serving

you need:

  • 240 gr. of pennette (I used the wholewheat ones from barilla)
  • 2 pork sausages
  • 2 spring onions
  • 1 dried chili
  • 2 average sized courgettes
  • 8-10 cherry tomatoes
  • 2 handfuls of fresh basil from your herb garden
  • 2 tsp. extra vergine olive oil

for the sauce…

squeeze the sausage meat out of its skin and form it into little balls (roughly hazelnut sized), throw them in a cold frying pan and start heating the pan. no need to add oil or butter since the sausage meat already contains enough fat.

while the meat is slowly sizzling away, roughly chop the spring onions and add to the pan. crush the chili and add as well. cut the courgettes into cubes about the size of the sausage balls and add to the pan. let it all fry for a while at medium heat.

saving energy

in the meantime bring some water to the boil in the kettle and pour it into a pot in order to only use one hotplate and save energy. repeat this to have enough hot water ready for your pasta to cook.

then cut the cherry tomatoes in half and add to the pan with the sausage meat and courgettes and let it simmer for 5 minutes. remove the pan from the hot plate and put the pot with the hot water on. once the water is boiling again add salt and the pennette and cook them al dente.

final touches

sieve the pasta and leave some water in the pot. add the pasta and four to five tablespoons of cooking water to the sauce. quickly reheat everything and stirr well. add some extra vergine olive oil and the freshly chopped basil and serve with parmesan cheese… enjoy – i did!

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