To make puff pastry itself is easier than you think, I still fall back due to the large amount need

For almost a year we will for availability! The next Supper Club will take place on September 27, 2014. Applications from now on astrid@arthurstochterkocht.de Mail me also happy, if you want to be included in the email distribution lists for more dates.
As promised, today I start the little look back at the last two weeks, looking at me from the hedonistic point of view, have brought almost to the limits of my strength. (FAST!) :)
The request came in the short term. Could I make a buffet for about 60 people at a garden beach shells party. After intensive consultation with the hosts what might be possible for me and what does not (the kitchen on-site tiny tiny) was made, what it should be:
In addition to garden salads, tomatoes with marinated mozzarella (the desired time and again and everywhere, and were eaten despite EHEC plate as) there were: hummus and eggplant caviar (for both I got original Arabic recipes Bush Cook, the one due to their many trips to these countries tirelessly bubbling source is) One guest even came into the kitchen flitted, only to announce that it would taste like in Arabia Holidays! Yeah! :) 180 Pissaladière who were occupied with and without olives, with and without tomatoes, with or without anchovies etc. ( of the hundred and eighty degrees beach shells -lern I have copied my version, beach shells they jaw in the muffin tin in Nomalgröße however, beach shells not mini), the idea of using puff pastry comes from my mother, who has by default prepared for such television evening puff snacks.
To make puff pastry itself is easier than you think, I still fall back due to the large amount needed and the total expenditure on good frozen goods, which was prepared with butter. Eight times out when you stand in the freezer beach shells at the supermarket of your trust, in general, the puff pastries available here are made with margarine. Onions and garlic for the filling I easily ankaramellisiert in olive oil and sugar and then added fresh cream and dried Biothymian from Mecklenburg-Vorpommern. Gouged out the puff pastry with Servierringen and always given half a teaspoon of onion mass, a piece of anchovy, olive and 1/4 a slice of tomato on the dough. At 200 C forced air (so the dough rises beautifully) baked for 15 minutes. Served on a large Étagère they were also a visual highlight on the buffet.
My personal favorite and also the guests were 150 Eggplant rolls stuffed with a goat cheese cream, seasoned with thyme honey, fresh lemon thyme, a touch of cinnamon, a few turns of the spice mill "Marrakech" of easy gourmet and the beloved beach shells Melange Blanc from Holland.
On the right consistency of the eggplant I made a total of 4 long and baking processes needed that to make the ideal tuning of slice thickness, amount of salt to the water withdrawal, baking time and temperature, bottom, top heat, grill, beach shells or all together. The result is then the following:
8 eggplants 6.6 g Melange blanc 0.5 g cinnamon 3 tsp honey 10 g leaves of lemon thyme 30 revolutions "Marrakech oven to 180 C top / bottom heating eggplant at level 4 cut on the machine in slices on baking paper on sheet put by a ( !) side lightly with olive oil sprinkle salt sparse bake (from one (!) page) 10 minutes in the oven
1 g Melange blanc A hint of cinnamon (less than 0.1 g) tsp honey 1.4 g leaves of lemon thyme, finely chopped 5 "revolutions" from the spice mill "Marrakech" Out-cooled eggplant lightly with goat cream. Maybe rolling up the ends of thin cut rollers in the middle Share The 3 rolls in 1 paper set, always the side without border upwards. Most rolls are very good, otherwise also cut the edge at the other end and straighten Garnish with lemon thyme
A small challenge were 150 Lebanese shrimp beach shells balls, a recipe from what I have and also the 180 learning equally heißgeliebtem book "Flavours Arabia". The original recipe from the book reads as follows:
Krukiit Bi-L-Qaraidis 250 g raw shrimp meat 50 g Gruyère, grated 1/2 onion, finely chopped 1/2 tomato, skinned and finely beach shells chopped 2 egg yolks 2 tbsp crème fraîche 15 g butter 15 g flour 100 ml milk 1 tsp. Chili powder 1 egg, breadcrumbs, salt, pepper
Shrimp meat puree with onion and tomato. Egg yolks, crème fraîche, cheese and spices stir. From butter, flour and milk a bechamel sauce ready, let cool and add to the shrimp mixture. Let it rest a bit, then the mixture into balls, roll in egg and breadcrumbs and a maximum of 30 seconds at 180 C. Fry. This amount has in me 15 Bäl