Die Zutaten (für zwei Guglhupfformen mit 16 cm Durchmesser und 8 cm Höhe):

4 Eier

200 g Feinkristallzucker

1 Packerl Vanillezucker

1 Prise Salz

200 g Mehl

10 g Backpulver

110 g Öl

200 g Eierlikör

für die Glasur:

540 g Staubzucker

200 g Eierlikör

eventuell dunkle Kuvertüre zum Verzieren

Die Zubereitung:

Zunächst werden Eier mit Zucker, Vanillezucker und Salz über ein Wasserbad schaumig gerührt, sollten dabei aber nicht über 40 Grad erwärmt werden. Anschließend wird das schaumige Gemisch mit der Küchenmaschine kaltgerührt.

Dann wird das Mehl gemeinsam mit dem Backpulver durch ein Sieb zur Ei-Zuckermasse gegeben und gemeinsam mit dem Öl und dem Eierlikör eingerührt. Das Ganze in bebutterte und bemehlte Guglhupfformen füllen und bei 180 Grad Ober- und Unterhitze 45 Minuten backen; nach dem Auskühlen stürzen, glasieren und mit Kuvertüre verzieren.

Source: Eierlikörgugelhupf


Rezept von Elisabeth Janis

Innviertler Bierbratl mit Stöcklkraut

Innviertler Bierbratl mit Stöcklkraut

Zutaten für 4 Personen:

1 Kg Schweineschopf 500g Surbauch 500g Kartoffel 500g Weißkraut 500g Knödelbrot 4 Eier

1/2 l Milch 1/3 l dunkles Bier

2 Zwiebel 2Karotten 2 El Margarine Salz, Pfeffer, Kümmel, Knoblauch, Essig, Petersilie


Den Schopfbraten mit Salz, Kümmel und Knoblauch einreiben, den Surbauch an der Schwarte einschneiden. Karotten und Zwiebel in einem Bräter verteilen, Fleisch darauflegen. Bei 190°C ca. 1,5 Stunden braten. Öfters begießen, nach 45 Minuten einmal wenden und Kartoffel dazu geben.

In den letzten 20 Minuten mit Bier übergießen. Die letzten zehn Minuten noch das gekochte Kraut mitbraten lassen. Das Fleisch ist fertig, wenn beim Einstechen Fleischsaft austritt. Braten herausheben, Saft abseihen. Saft in einem Topf kurz einkochen und abschmecken.

Knödel: Zwiebel fein hacken, in Pfanne mit Margarine anschwitzen, gehackte Petersilie dazu geben. Milch erwärmen. Milch, Zwiebel, Eier mit Knödelbrot gut vermengen, Mit Salz und Pfeffer würzen, kurz rasten lassen. Knödel formen und in Salzwasser zwölf Minuten kochen lassen.

Stöcklkraut: Kraut in Spalten schneiden. Wasser mit Essig, Salz und Kümmel würzen. Das Kraut eine Stunde köcheln lassen.

Rezept von Gerhard Vimpolsek
Source: Innviertler Bierbratl mit Stöcklkraut

Inside the UK’s first cheese and wine fine dining restaurant in Manchester

Homage is based on the second floor of WOOD in Manchester

The menu features a range of soft, blue and goat’s milk cheese, alongside a Owd Yonner cheese pie which is set to be a firm favourite (Image: ABNM Photography)

The UK’s first cheese and wine fine dining restaurant has opened its doors in Manchester – and we’ve been given a look around what is set to become a haven for cheese lovers. 

Situated on the second floor of WOOD restaurant on Jack Rosenthal Street, Homage is an ‘intimate and opulent’ setting providing just enough space for seven tables. 

A selection of some of the boldest and greatest cheeses have been carefully paired with fine wines, liquors and beer and served alongside homemade chutneys, piccalillis, membrillos and crackers.

For chef and former MasterChef winner Simon Wood, who hails from Oldham, Homage is a labour of love that’s been more than two years in the making. 

“When we reopened WOOD after lockdown, I decided that I really wanted to push for a star – that’s my ambition,” Simon tells the M.E.N.

“With Homage, we’re pushing ourselves as far as we can.

With just seven tables, Homage offers a cosy and intimate fine dining experience (Image: ABNM Photography)

“Cheese and wine might sound really simple to most people but it took a long time to come up with this.

“Some of the chutneys we use have been prepared for over two years.

“We wanted to create something really quite humble and opulent.

“It’s very different but it’s something that’s interesting – it’s fun and exciting – and I’m really passionate about it.”

The menu features a range of soft, blue and goats milk cheeses, including the ‘pungent buttery-ness’ of Edmund Tue (£8.50), which stems from Blackwoods Dairy in Kent, to the ‘melting core’ of Vacherin Mont D’or (£8) from Jura in France.

Drinks on offer include Rolly Gassman Sylvaner (£8.50), a Gosset NV Brut champagne (£10) and Donkeystone Ferris Muler beer (£6).

Former MasterChef winner Simon Wood has launched Homage – a “UK first” cheese and wine fine dining restaurant in Manchester. (Image: ABNM Photography)

There’s also the 1900 Md’Olivereas Moscatel Graudo Madeira (£98) if you feel super indulgent.

Also featured on the food side of things is the Owd Yonner Cheese Pie (£11), which comes with pinto baked beans and features a creamy cheese from Lancashire

“I’m an Oldham lad,” Simon expresses.

“The guy who makes the cheese is someone who I use for a lot of my produce. His wife is from Oldham and so he named it after yonner, which is a sort of derogatory term in Oldham.

“As soon as I heard that story, I knew I needed to make a cheese and onion pie with it.”

In fact, most of the dishes have a story to them – chosen for that specific reason.

Chef Simon describes Homage as a “very casual affair” (Image: ABNM Photography)

For example, a rainbow-coloured chutney pays homage to Simon’s childhood.

“My grandad and nana used to always make me cheese and beetroot sandwiches,” Simon explains.

“I always remember that I could go to the shop and buy some rainbow sherbet if I ate all my lunch and it would always be a different colour each week.

“The chutney is a play on that – it consists of pickled beetroot, fermented beetroot and a sauerkraut-style beetroot – and everytime someone comes in, it’ll taste and look completely different.

“I always put crisps on my sandwiches too so I thought why not make some crisps that are made from white beetroot and look like leaves.

A delicate white beetroot crisp has been made to go alongside an assiette of beetroot (Image: ABNM Photography)

“Everything here has a story.”

Simon says that Homage has been created to attract anyone with a love for cheese and wine – whether they want something reasonably priced or want to splash out on something a little extra.

“You can have really expensive stuff here or you can go the other way,” he says.

“If you want to come in and have truffle Baron Bigod with champagne and caviar then you can, but it’s going to cost you money.

“But we also have some real down-to-earth cheeses that are perfect for a light lunch on Friday.

Homage is situated above WOOD (Image: ABNM Photography)

“It’s a very casual affair.”

Simon hopes that Homage, with its warm setting and intimate environment, will eventually become a place where people know they can have a chilled and private experience with good food.

“You don’t have to get dressed up – you can just come in, chill out and have some really good cheese and wine,” he says.

“You’re not going to get any of this at home. Everyone can go to Asda and buy an assortment of cheeses and water biscuits – and there’s nothing wrong with that – but this is a really enjoyable yet indulgent experience that I think exceeds that.

“You’re not just buying a piece of cheese – it’s a real labour of love.”

Homage is open Wednesday and Thursday from 5pm until late, and Friday and Saturday from 12pm til late. More information can be found here.

Source: Manchester Evening News:

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Zutaten für 4 Personen,

1 Springform (20 cm Ø) oder Backform (ca. 30x 15 cm)

für die Schokomousse:

200 g Zartbitter-Schokolade (Kuvertüre 55 – 60 % Kakaogehalt)

1 Ei

1 Dotter

60 g Kristallzucker

350 ml Obers

für die Schokotarte:

125 g Butter plus Butter für die Form

125 g Zartbitter-Schokolade (Kuvertüre 55 – 60 % Kakaogehalt)

95 g Kristallzucker

25 g glattes Mehl

2 Eier

Zartbitter-Schokolade (55 – 70 % Kakaogehalt) zum Garnieren

Read More: Schokoladenschnitte

Ente mit Chili-Kraut und Grießknödel

Ente mit Chili-Kraut und Grießknödel

Zutaten für 4 Personen

Für die Ente

1 Bio-Ente, ca. 1,7 kg

3 g Piment

3 g Süßholz

2 Stück Sternanis

3 g Koriandersamen

3 g Kampot-Pfeffer

Für das junge Chili-Kraut

½ junger Krauthäupel

1 EL Zucker

Prise Salz

1 Messerspitze Chili

5 EL Apfelbalsamessig

2 EL Olivenöl

ein kleines Stück Ingwer

Für die Grießknödel

½ L Milch

60 g Butter

150 g Grieß

2 Eier

eine Prise Salz

etwas Muskatnuss (gerieben)

20 g gehackte Knuspergrammeln

Read More: Ente mit Chili-Kraut und Grießknödel

Topfen-Birnen-Strudel mit pochierten Birnen

Topfen-Birnen-Strudel mit pochierten Birnen

Zutaten für 1 Strudel

2 Vanilleschoten

1 Bio Orange

2 Bio Zitronen

4 reife, feste Birnen

300 ml Prosecco oder Sekt

370 g Feinkristallzucker

3 EL gehobelte Mandeln

1 Ei

2 TL Milch

400 g Topfen

20 g Semmelbrösel

40 g BILLA Bergbauern Heumilch Teebutter

1 EL Sonnenblumenöl

6 Strudelteigblätter

Staubzucker zum Bestreuen

Read More: Topfen-Birnen-Strudel mit pochierten Birnen