feuervogel: photo of the statue of Victory and her chariot on the Brandenburg Gate (Default)
feuervogel ([personal profile] feuervogel) wrote2011-08-12 03:11 pm
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Non-native English celebration fest

In response to some wanker complaining that there were posts in Russian on the Dreamwidth latest-posts feed, how horrible, make them go away, [personal profile] yvi is organizing a non-native English* celebration fest.

I suspect most of the people reading this who have a non-English native language also read her and already know about it, but just in case, I thought I'd share.

*the discussion in comments gets into how to be most inclusive, eg, for people who grew up in formerly-colonized countries and spoke primarily English until they learned their ancestral tongue later or learned them simultaneously, etc.
beth_leonard: (Default)

[personal profile] beth_leonard 2011-08-12 07:44 pm (UTC)(link)
On a only slightly related topic (I'm not even sure I have your direct e-mail anywhere) -- do you have any good pointers for vegetarian traditional german food? Hopefully something yummy and easy enough to make in large quantities. Reply here or beth@slimy.com.

Thanks,
--Beth
beth_leonard: (Default)

[personal profile] beth_leonard 2011-08-13 12:33 am (UTC)(link)
Thanks so much!! This sounds perfect!
--Beth
beth_leonard: (Default)

Recipie-ified the spinach strudel

[personal profile] beth_leonard 2011-08-20 05:00 am (UTC)(link)
The friend I passed this off to was showing signs of not understanding, so I re-wrote it in recipe form for him. Since the work is done, I thought I'd pass it back to you in case you ever need it again. It sounds so good I'm going to make some for our family the next time I cook. (Which will be over a week from now due to parties, relatives, and travel.)

Thanks again!
--Beth


Excellent!

The recipe comes from my friend who is a vegetarian who has
spent many years in Germany. I will re-write it in recipe form
for you:

Spinach Strudel

* 1 package Pepperidge Farm Puff Pastry Sheets, thawed
* 10-oz package frozen spinach
[or fresh and wilted]
* 1 Tbsp butter
* 3 cloves chopped garlic to taste
* 1/4 cup diced onion
* 1/4 cup diced tomato
* 1/2 cup ricotta cheese (or more to taste)
* 1/2 cup mozzarella cheese (or more to taste)

Serve plain or with marinara sauce.

Thaw the puff pastry sheet as directed on the package.
Unfold it and roll it out into a rectangle about 9"x13".
(Bigger is ok, it'll just be a thinner crust.) If the sheet
breaks, stick it back together with some water.

Place pastry sheet on baking sheet lined with parchment paper.

Filling:

Thaw a 10-oz package of frozen spinach. Saute with
butter, garlic, onions, and tomato. Drain.

Stir ricotta and mozzarella into the spinach mixture.

Spread the filling onto the pastry. Leave enough room to close
the pastry around it. Draw the long sides together and press
the short sides closed.

Using a serrated knife cut 2-3 slices in the top to allow
for expansion.

Bake at temperature directed on the pastry box 15-20 minutes
or until golden brown and puffy. Serve with marinara sauce.