I take up my reference about the BP oil spill and my thought association to the “black Styrian Gold” that some of you may not be familiar with. The south and southeast regions of the Austrian State Styria is known as the original home of the Steirische Kürbiskernöl.
In autumn it is mainly women who harvest the yellow-green striped pumpkins with the botanical name: Cucurbita Pepo Convarietas Citrullinina – Varietas Styriaca. While still in the field, these workers take out the dark green seeds manually from the yellow flesh. The seeds have no outer shell. The fruit surrounding the seeds is left on the fields as a natural fertilizer. Then the pumpkin seeds are dried, ground up and roasted with a bit of water in a huge pan. This process creates the very distinct walnut taste. Now that paste will be cold pressed in a “Seiherpresse“ (a special squeezer). 2,5 kg seeds (app. 30 – 50 oil pumpkins) are necessary to produce 1 l Kürbiskernöl. If you get the chance watch the process – it is an unforgettable experience.
The color from our pumpkinseed oil ranges from dark green to almost black which explains why it is also commonly referred to as “the black Gold from Styria”. The color originates from the chlorophyll and the carotene in the seed pods. Original Steirisches Kernöl is not mixed with any other oil. Pumpkin seed oil is one of the healthiest oils because it contains over 60% of unsaturated fatty acid along with a number of vitamins such as A, C and D. This cold pressed oil is also rich in vegetable protein.
I grew up with pumpkinseed oil because my mother, like all other moms I knew, did not use anything else. In fact, I vividly remember the first time coming across “colorless” oil. It was while I attended summer camp at about the age of twelve years old. The Viennese cook used sunflower oil and a bit of sugar. I was not thrilled. But now I observe similar reactions in friends who now watch me generously and enthusiastically pouring my thick, dark Styrian oil over the green leaves (often cringing as if it were BP oil gushing into the blue ocean) neither do they share my “nutty” taste.
You can find Styrian pumpkinseed oil in specialty stores in the United States, but it is a bit pricey.
And now some of my favorite salads with Steirischem Kürbiskernöl

Pumpkinseed oil dressing:
4 table spoons pumpkinseed oil
2 tbsp apple cider vinegar (or Balsamico)
1 tbsp water
Salt
Freshly ground pepper
Mix all ingredients until they blend with each other.

Käferbohnensalat – Bug bean salad
I literally translated the word “Käferbohnen”, because there is no translation nor have I ever seen Käferbohnen in the United States. But this salad is by far the most common one in combination with pumpkinseed oil. As alternative I use lentils, I even tried red chili beans and a mixture of beans.

Ingredients:
½ pound of bug beans
1 onion
Pumpkinseed oil dressing
Savory
Lovage

Recipe:
Soak the Käferbohnen overnight in a bowl of water. The next day drain and rinse the beans, bring a pot of water to boil with the beans. The Käferbohnen are done when soft. Drain water and pour the still warm beans in a salad bowl. Add thin sliced onion stripes, savory, lovage and the pumpkinseed oil dressing. I like Käferbohnen and Erdäpfel salad when still warm.

Erdäpfelsalat – Potato salad
Ingredients:
Cooked potatoes
Chopped Onions
Mustard
Water
Pumpkinseed oil dressing
Fresh herbs of the season (Parsley, Lovage, Chive)

Preparation:
Cut the warm potatoes in thin slices. Add chopped onions, mustard, water, fresh herbs and marinate with pumpkinseed oil.

Paradeis-Paprika Salat mit Extrawurst – Tomato, bell pepper salad with Bologna Sausage
This was my favorite summer salad when I was a child of course it was the pieces of Extrawurst soaked in the dressing that made this salad so special! My siblings and I would also fight over who got to drink the leftover juice dressing from the bottom of the bowl. –Yummy!
Ingredients:
5 tomatoes
3 green bell peppers
3 slices of Bolonga Sausage (Extrawurst)
2 tbsp water
Pumpkinseed oil dressing

Preparation:
Cut tomatoes, green bell pepper and boloni in small squares and put them in the salad bowl. Marinate with the pumpkinseed oil dressing.

Saures Rindfleisch – Beef Salad
The best thing when you have a hangover!
Instead of lean beef you can use headcheese or Bologna Sausage.

Ingredients:
Very thin slices of cooked lean beef
Onions
Salt
Pepper
Pumpkinseed oil
Balsamic Vinegar

Preparation:
Place the slices of the cooked lean beef on a plate. Slice onions in thin rings and lay them over the meat. Sprinkle with salt and freshly ground pepper. Marinate with pumpkinseed oil and Balsamico.

Mozarella with Tomatoes and Pumpkinseed oil
Ingredients:
1 Package of Mozarella
3 Tomatoes
Fresh Basil leaves
Pumpkinseed Oil
Balsamic Vinegar
Pepper
Salt

Preparation:
Cut Mozarella and tomatoes into wedges and place them on a plate. Sprinkle with salt and pepper. Pour pumpkinseed oil and Balsamico over the salad and decorate it with fresh basil leaves.

Steirisches Kernöl Pesto – Styrian Pumpkinseed oil Pesto
Ingredients:
1 cup roasted pumpkin seeds
1/3 cup of grated Parmesan
1 tsp Lemon peel
1 tbsp Lemon juice
½ cup Pumpkinseed oil
1 Baguette
1 tbsp Olive Oil
Fresh Garlic
Preparation:
Pour all ingredients in a bowl and mix them until you have a thick paste. Cut the baguette into slices, put olive oil and cut garlic on the bread and toast it in the oven. When done, top the toasted bread with the Pumpkinseed oil pesto. Store the rest of the pesto in the refrigerator.

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I am one of these people who cannot eat ice cream in winter or until it is really brutally hot outside. So with the advent of global warming I may be able to face ice cream all year round. In that case it would finally pay off for me to learn how to make a good home made gelati, which I have never done.
Tastes are personal, gelati is my kind of ice cream. Creamy and rich – yes, I don`t count the calories! Also I prefer my gelati simple, so no fancy creations with chocolate chips or cookies or blue food coloring etc.
Therefore recipes I share with you are extremely easy and fast to prepare.
And lastly, if man can just arrange for a few more global disasters, it just might expand my culinary tastes like the BP oil spills might inspire my thought association while a gusher of my “Styrian black gold”, the pumpkin seed oil, cascades over the salty summer seafood salad.

If you have some special recipes for us, please, share them with us!

Eispalatschinken or Ice-cream pancakes
Indgredients:
1 ½ cup flour (all purpose)
1 egg
1 ¼ cup milk (instead of milk you can also you bubble water that rises the dough as well)
salt
oil
Vanilla ice cream
1 package Heavy cream
chocolate sauce
Preparation:
Pour Flour, egg, milk and salt in a bowl and mix it until smooth. The dough is done when it flows gently over the back of a spoon. Have the dough rest about 30 minutes, so the flour can do its work.
Instead of buying ready made whipped cream I prefer to do it myself. Pour the heavy cream in a bowl and mix it until the liquid stiffens. I do not add sugar but of course you may do so. Put the whipped cream in the refrigerator.
Heat the oil at medium temperature in a frying pan. Pour one scoop of the pulp in the pan. I always hold the pan on the one side up where I pour the pulp in. As the pulp slopes down, I veer the pan slightly so the mass can spread equally throughout the pan. The thinner the pancake the better. Fry and turn the pancake until both sides are honey-colored brown.
Place two scoop of vanilla ice cream on the pan cake. Fold the pancake over the ice-cream, garnish it with whipped cream and chocolate sauce.

Eiskaffe or Ice Coffee
Ingredients:
Cold coffee
Vanilla ice cream
Whipped cream
Hohlhippen, waffles for decoration
Preparation:
Generally ice coffee is served with the coffee unsweetened. However, I slightly sweeten the still warm coffee and then put it in the refrigerator to get cold. Also, use the left over coffee from the morning.
Place a scoop of vanilla ice cream in a long glass. Pour the child ice coffee over the ice-cream and top it with whipped cream. Decorate it with Hohlhippen or waffle and sprinkles of coffee powder.

“Heisse Liebe” or “Hot Love”
Of course the questions arises why we call this creation “Heisse Liebe” and as you may guess there are a lot of answers – just none of them make really sense. Without going into further interpretations, try it out and create your own answer.
Ingredients:
1 package of frozen raspberries
Vanilla ice-cream
Preparation:
Heat raspberries in a pot on the stove and stir them gently until they turn into “hot lava”. Place the vanilla ice-cream on a plate and pour the warm raspberries over the ice-cream.
You can also do it the other way round. Place the raspberries on the plate and put the ice-cream I the center of the warm fruit. Either way: You will love it!

Pfirsich Melba or Peach Melba
Ingredients:
Peach halves
roasted almonds
raspberries
Preparation:
Heat the raspberries in a pot, add little bit of water and stir until they become a thick puree. Add sugar and schnapps if you like. Place a scoop of vanilla ice-cream on a plate. Cover the ice-cream with two halves of a peach. Pour over raspberries over it. Decorate with whipped cream and roasted almonds.

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Barbara Gasser by Mark Hunziker

Watching Gov. @Schwarzenegger deliver remarks at the Southern California Journalism Awards Gala – at http://tweetcast.in/1348

It was a dream come true for myself as a journalist because I am the first Austrian Journalist to win the “International Journalism: News Feature” Award in the 52 year history of the Southern California Journalism Awards. Furthermore I won two second places and an honorable mention.

For the first time Governor Arnold Schwarzenegger opened this years spectacular Gala in the Crystal Ballroom of the Biltmore Millenium Hotel in Downtown Los Angeles. The huge chandelier that gave the Crystal Ballroom its name was once manufactured by Swarovski and the idea of the Oscars was born in that same room in 1927.

The Governors speech was point right on and funny – as usual. At one point and to my surprise he even called me out. “Barbara, where are you?” Then he proceeded to tell the story how I ambushed him and got him into this mess to talk in front of the leading American press. He invited me without knowing that I actually have something to impose on him. “After an event with Mayor Villaraigosa, I invited Barbara to let me know if there is anything I can do for her. And then, to my surprise, Barbara actually took me up on it and said, yes Governor, there is actually you can do something for me.” He probably thought, oh my God what have I gotten myself into and “the next thing I hear her say is. “Governor there is the Southern California Journalism Awards coming up, would you come and open the Gala?” And then he came and now I am standing in front of him hearing the story retold. He went on and made salient points of the importance of press coverage and politics in the current gubernatorial race.

Oscar Winner Sean Penn also gave an inspiring speech about the significance of covering exceptional journalists like Ed Murrow and Walter Cronkite. I met Walter Cronkite and interviewed him, so I relate to what Sean meant.

Though this is a personal dream that came true I would never have been able to live it without you being the wind beneath my wings and have me experience that the sky is the limit. I thank you, my family, friends and colleagues who went along with me on this journey and all, who never stopped believing in me.

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I love Marillenknödel or Apricot dumplings and have not met anyone who does not love this dessert in particular children. I just had guests who never ate them before and 15 dumplings were not enough! So be prepared since Marillenknöedel are in high demand! The original version of the Marillenknödel is based on the Kartoffelteig or potato dough which I am going to present to you. The lighter version is the Farmers cheese version.

Ingredients

1 pounds apricots

sugar cubes

26 ounces of mealy potatoes

2-3 egg yolks (depending on the size)

1 pinch salt

3 ounces flour

3 ounces butter

1/8 l water

4 ounce breadcrumbs

1 tsp cinnamon

2 tbsp powder sugar

slices of lemon peel

Instructions:

Cook the potatoes, peel and mash the still warm potatoes (not too fine) with a mixer. Add eggs, flour, salt, water and peeled lemon slices. Knead the dough. The dough is done, when it gets sleek and starts to break away from the bottom of the surface. If the dough is too wet, add flour.

Let the dough rest for a few minutes while you slice the apricots in half, remove the stone and stuff the appricots with one piece of cube sugar. Boil salted water on the stove.

Cut pieces from the dough and roll them into 1 inch thick round forms. Place the apricot in the center and form with your hands a dumpling. When you moisten your hands a little bit, it will be easier to close the gaps of the dough.

Prepare the roasted breadcrumbs by putting butter in a pan. As soon as the butter gets golden, add the bread crumbs. Stir them until golden brown. Take the pan from the oven.

Reduce the heat of the water and simmer the dumplings in it. When the dumplings raise to the surface, they are ready to be moved into the pan with bread crumbs. Swivel the dumplings in the bread crumbs for a brief moment on the stove. Serve the Marillenknoedel with (not too little) powder sugar and cinnamon on top.

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Princess Kaiulani stars German born actress Q`orianka Kilcher. “Kaiulani is one of my role models”, says Kilcher in her exclusive interview for “German World”, “she represents courage and compassion. Inner strength, grace and dignity.” Kilcher who grew up on Hawaii also recognizes the importance of “the forgotten dark chapter of Hawaiis history. Kauilani`s Plea for her people carries the message of the rights of indigenous peoples around the world.” Q`orianka Kilcher who is part Swiss part Peruvian sees herself as an Indigenous woman has spoken at the UN declaration of Indigenous Peoples Right in Washington D.C. at the tender age of 16! For more on this extraordinary young Swiss-American actress read more in the summer edition of “German World”.

A must-see movie of romance and a powerful tale. Two thumbs up for Q`orianka Kilchers performance as Princess Kaiulani. In theaters: May 14th.

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Von dorther sendet er, fliehend, nur
Ohnmächtige Schauer körnigen Eises
In Streifen über die grünende Flor;
Aber die Sonne duldet kein Weißes:

Überall regt sich Bildung und Streben,
Alles will sie mit Farben beleben;

Doch an Blumen fehlt’s im Revier,
Sie nimmt geputzte Menschen dafür.

Kehre dich um, von diesen Höhen
Nach der Stadt zurückzusehen.

Aus dem hohlen finstern Tor
Dringt ein buntes Gewimmel hervor.

Jeder sonnt sich heute so gern.
Sie feiern die Auferstehung des Herrn,

Denn sie sind selber auferstanden
Aus niedriger Häuser dumpfen Gemächern,
Aus Handwerks- und Gewerbesbanden,
Aus dem Druck von Giebeln und Dächern,

Aus der Straßen quetschender Enge,
Aus der Kirchen ehrwürdiger Nacht
Sind sie alle ans Licht gebracht.
Sieh nur, sieh! wie behend sich die Menge
Durch die Gärten und Felder zerschlägt,
Wie der Fluß, in Breit’ und Länge,
So manchen lustigen Nachen bewegt,

Und bis zum Sinken überladen
Entfernt sich dieser letzte Kahn.
Selbst von des Berges fernen Pfaden
Blinken uns farbige Kleider an.

Ich höre schon des Dorfs Getümmel,
Hier ist des Volkes wahrer Himmel,

Zufrieden jauchzet groß und klein.
Hier bin ich Mensch, hier darf ich’s sein!

Osterspaziergang aus “Faust 1” von Johann Wolfgang von Goethe

Liebe Sonia,
ich schicke Dir den korrigierten Text. Mark hat gemeint, ich habe einige stilistische Fehler. Das naechste Mal werde ich vorher fragen…

Tags: Goethe, Ostern, Röhrlsalat, Löwenzahn, Dandelion

I am choosing to start with my favorite Easter poem because this is how I feel about spring. Back home the Osterspaziergang would take my family traditionally to a creek, where we wander for hours on the meadows welcoming spring`s aroma, the blossoming of the “Palmkatzerln” and get our traditional Easter salad: the “Röhrlsalat”. Though I live in Los Angeles now, I keep the Osterspaziergang in nature as my ritual. Though the season for the “Röhrlsalat” or Löwenzahn Salat is already over in Southern California, for those who live in the Mid-West or on the East Coast the season of the dandelion is just beginning.

Röhrlsalat is the common expression for the young, fresh leaves of the Löwenzahn or dandelion.
When the leaves try to shoot out from the darkness of the soil into the sunlight. Therefore the dandelion leaves are sometimes yellowish, later on they turn into lush green. We always cut the dandelions with an inch of its root. Leave the roots if you are not much for the bitter taste. Do not cut fully grown dandelions or ones that show flowers. They are not edible and are poisonous!
Wash the leaves and roots well. Cook potatoes. Peal the skin off the still warm potatoes, cut them into slices and add them to the leaves. Salt the salad, pour apple vinegar and pumpkinseed oil over the dandelion salad. Garnish the Rohrlsalad with hard boiled Easter eggs. Serve Oster Pinze and “Geselchtem” ham with fresh horseradish.

I wish you a happy Easter and an Osterspaziergang that evokes the same joyful and powerful spirit in you as it did when Faust concluded at the end of his Easter Walk: “Here am I Man, here dare to be.”

From Johann Wolfgang von Goethe: “Faust”, translation by Edgar Alfred Bowring, 1853

From the ice they are freed, the stream and brook,
By the Spring’s enlivening, lovely look;
The valley’s green with joys of hope;
The Winter old and weak ascends
Back to the rugged mountain slope.

From there, as he flees, he downward sends
An impotent shower of icy hail
Streaking over the verdant vale.
Ah! but the Sun will suffer no white,

Growth and formation stir everywhere,
‘Twould fain with colours make all things bright,

Though in the landscape are no blossoms fair.
Instead it takes gay-decked humanity.

Now turn around and from this height,
Looking backward, townward see.

Forth from the cave-like, gloomy gate
Crowds a motley and swarming array.

Everyone suns himself gladly today.
The Risen Lord they celebrate,

For they themselves have now arisen
From lowly houses’ mustiness,
From handicraft’s and factory’s prison,
From the roof and gables that oppress,

From the bystreets’ crushing narrowness,
From the churches’ venerable night,
They are all brought out into light.
See, only see, how quickly the masses
Scatter through gardens and fields remote;
How down and across the river passes
So many a merry pleasure-boat.

And over-laden, almost sinking,
The last full wherry moves away.
From yonder hill’s far pathways blinking,
Flash to us colours of garments gay.

Hark! Sounds of village joy arise;
Here is the people’s paradise,

Contented, great and small shout joyfully:
“Here I am Man, here dare it to be!”

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Wolfgang Puck

Not only are Christoph Waltz – Best Supporting Actor, Sandra Bullock – Best Actress, The White Ribbon – Best Foreign Language Film and Christian Berger – Cinematography, nominated, but every year the originally Carinthian (a Southern Region of Austria) master chef Wolfgang Puck is a staple of this celebration.

For the 16th consecutive year, master chef Wolfgang Puck has been selected by the Academy of Motion Picture Arts and Sciences to create the menu for the Governors Ball, the celebration immediately following the 82nd Academy Awards® presentation on Sunday, March 7, 2010.

“The Governors Ball is a celebration of artistry and achieving your dreams,” said Puck. “Our art is on the plate for everyone to savor and enjoy. We cast star-quality ingredients and keep the focus on flavor.”

Hot off the press, German World tasted the delicious menu the Austrian created with
Chef Partner Matt Bencivenga and Executive Chef Sherry Yard:
Tray Passed Hors d’Oeuvres:
Tempura Shrimp and Lobster
Mini Kobe Burgers with Aged Cheddar Remoulade
Wasabi Pea Crusted Crab Cake with Mando and Thai Basil
Smoked Salmon Pizza with Caviar and Dill Creme
Black Truffle & Ricotta Cheese Pizza
Vegetable Spring Rolls with Sweet & Spicy Dipping Sauce
Chicken Pot Stickers with Ginger Black Vinegar Dipping Sauce

Dinner
House Smoked Salmon, Potato Galette, Creme Fraiche and Baby Greens with Butler-passed Warm Brioche

Chicken Pot Pie with Yukon Gold Potatoes, Baby Heirloom Vegetables and Homemade Pastry Crust

Dessert
L’Etoile de Oscar
Bakes Alaska with Espresso Glace, Guittard L’Etoile du Nord Chocolate Sorbet and Toasted Meringue

German World is very pleased that this menu features sustainable seafood, organic poultry and organic produce from Chef’s Garden.

Baby Moet Bottle

If you would like to host your own Oscar party, here are some fun tips on Oscars.org

A fun thing that let’s you drink the bubbly right out of the bottle, but in style is this little golden device on the left.

And since the charming master chef can’t possible cook everything himself and oversee the 250 culinary staff, out of 900 total staff members for the 1500 Governors Ball guests, handle the 10.000 Pieces of Cutlery or 1200 Bottles of Moet&Chandon Champagne and all the fresh made food, so he also invited selected chefs from his old native country, but let him speak for himself:

If you speak a little German, hear Wolfgang Puck speak himself to our culinary expert Barbara Gasser:

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Talking about bread spread. Recently I interviewed Emily Blunt, when asked what the British actress carries with her on her journeys, she exclaimed “Marmite”. Since I have never heard of it, she described it as “ a vegetarian bread spread with a distinctive taste.” This distinctive taste stems from the fact that it is made yeast extract. Now it dawned on me! My mother made a bread spread that only she liked. Its smell made us children run as far away as we could.
I grew up in Graz where we had three famous beer breweries (Gösser, Reininghaus and Puntigamer). That may explain why many of my friends even back home never heard of Vis as we call this yeast extract. As it happens many times, growing up changes tastes and when ever I go back to Graz my mother makes Vis. And I love it! Here is the Vis recipe which for a long time was a so called poor peoples bread spread because it was a cheap by product of beer brewing. A healthy alternative for the fasting season that starts with Ash Wednesday.

Vis Bread spread
Ingredients:
25 dag Vis or Yeast Extract (powder)
2 Tablespoons bread crumbs
1 Tablespoon capers
1 Tablespoon mustard
1 Tablespoon mild, red Paprika powder
3-4 small pickles
3-4 Cups of bouillon or water
1 onion
1 Tablespoon Vegetable oil
Fresh garden herbs eg. Parsley, cilantro, chives,

Preparation:
Cut the onion fine and roast them briefly in oil. Lower the temperature of the flame. Pour the yeast extract slowly in the pan. Stir constantly otherwise it burns. Add the mild, red paprika powder. Continue to stir. Pour bouillon or water and stir the mixture. Put the bread crumbs in and stir it until the mixture becomes thick. Keep stirring on low flame to avoid agglomerating. As soon as the mixture is thick and creamy, remove it from the stove. Now add the finely cut capers, pickles and other fresh herbs and cool it in the refrigerator.

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Faschingskrapfen

Fasching ends on February 16th. The climax of carnival is Fat Tuesday or Shrove Tuesday. Festive costume parades on Faschingsdienstag end the winter throughout Germany, Switzerland and Austria. It also is the last day of feasting which means lots of meat, eggs, cream and deep fat fried pastries such as the Faschingskrapfen or carnival doughnut. This deep fried confectionary is rich in calories, but irresistible delicious.

Faschingskrapfen are named after its creator Cäcilia Krapf who was a Viennese cook at court in the late 17th century. Faschingskrapfen would become a tradition to publicly announce the engagement of two lovers by the girl breaking the Faschingskrapfen into two halves.

I chose a traditional Faschingskrapfen recipe from the Sacher Hotel in Vienna.

Ingredients (servings: 16)

330 g flour (fine)
80 ml milk
30 g yeast
1 piece egg
3 pieces egg yolks
1 pinch salt
40 g icing sugar
1/2 pkt vanilla sugar
1 piece lemon (rind)
2 cl rum
80 g butter
apricot jam
flour (for the work surface)
vegetable oil
powder sugar
Preparation

Warm up about 2 tablespoons of milk to drinking temperature and dissolve the yeast in it. Stir in a little flour to create a thick-pasted pre-dough. Sprinkle with flour, cover with a cloth and leave to rise in a warm place (28–30 °C) for about 15 minutes, until the surface begins to show small cracks.

Use the rest of the milk and stir together the egg, egg yolks, salt, icing sugar, vanilla sugar, grated lemon rind and rum. Add the melted butter and beat. Using a blender with a kneading hook, blend the mass with the remaining flour and the yeast dough until smooth.

Cover with a cloth and leave to rise at room temperature for about 1 hour. Knead the dough again and on a floured surface shape into a roll. Cut nut-size pieces about 20 g in weight and, using the palm of your hand, shape into round balls. Dust with flour and press them a little with a baking tray. Place on a baking tray and leave to rise in a warm place.

Heat some oil (160 °C) in a pan for deep frying or in a saucepan and fry a golden brown on both sides. Scoop out and place on a cake grid to drain. Fill a pastry bag with jam and squeeze into the doughnuts. Dust with powder sugar.

Apricot jam is generally used as filling. But the first time I came across orange jam filling was as an intern with Austria`s then Chef of the Decade Jörg Wörther, who used Zwergorangenmarmelade.

Orangemarmelade

Since oranges are in season in California, I would like to share with you the orange jam recipe of my brother in law, Daniel Wiley. Dan is not a chef, in fact he has bought jelly his entire life – until he met my sister who in her old old fashioned Austrian manner would rather buy the ingredients and make her own jam. Today Dan makes the most delicious Orange jam ever! I would like to share his recipe with you since he insists, it is so easy that everybody can do it.

Orange jam:

Ingredients:

Several pounds of oranges

Preserving sugar

Glass jars

Preparation:

Squeeze the fresh oranges. Strain the juice from the pulp. Weigh the pulp. The relationship between fruit and sugar is 2:1. Heat the pulp and add the sugar under stirring. Constantly stir to avoid burning. Stir until the sheen of the sugar reaches the surface. Still stir. Check the consistency of the jam with a spoon. The jam is done when it starts sticking to the spoon. Rinse the glass containers with hot water. Then pour the jam into the jars.

Enjoy your home made orange jam in Faschingskrapfen, cakes or simply spread it on bread.

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Barbara Gasser and Arnold Schwarzenegger Foto: Mark Hunziker

In his first, exclusive reaction Governor Arnold Schwarzenegger congratulates his fellow Austrians to their achievement at the 67th Golden Globe Awards. Schwarzenegger himself won a Golden Globe in 1977 for Best Male Acting Debut in the Motion Picture “Stay Hungry”. In 1995 he was nominated as Best Male Actor for his comedy “Junior”. Barbara Gasser met Governor Arnold Schwarzenegger earlier this week at Van Nuys Middle School where the Governor, First Lady Maria Shriver and three of their children were painting the school. On this occasion he shared the following thoughts with our correspondent:

“I am very proud that my countrymen from Austria won again the Golden Globe. I am proud to see that Austrians are coming on strong in the film business! I also thought the acceptance speech of Christoph Waltz was humble. I could not help laughing to myself because I was not the only Austrian on stage at the Golden Globe Show talking with a distinctive German accent. I wish my Austrian fellows good luck for the rest of the Award season!”

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