Kapitän Christinas Rezeptbuch - User contributions [en-gb]

Currywurst Döner

2025-12-08T18:58:38Z

SMS Scharnhorst: corrected category (again)

[[Category: Main Courses]]

Courtesy of [https://www.facebook.com/daffydandubh.apgwynn/posts/pfbid02aNfQShj5YtHZaf45tRg3WuT8v9dfUKwF18YcC4GnnvYY4QWKesiZUHGNU4uaPaqcl Daffyd AnDubh ApGwynn]

First ye tak a medium sized pita bread, cut a slit in it and place it lapdance style on yer toaster with the inner side. Toast until it fits yer taste or it turns tae charcoal, whichever comes first.

Make about a pound of fries. While they fry mix a shitload o'Heinz Curry ketchup wi' knock-off Sriracha sauce (2 parts ketchup, 1 part chilli sauce )and heat it up until simmering. Add a generous amount of cayenne pepper and roasted garlic, set aside tae cool a wee bit.

Take a pair of Bockwurst (like a vienna sausage that took the steroid route), cut slits in them and fry them up at low heat fer aboot five-ten minutes. Use kitchen roll tae remove excess fat before ye slice the done sausages intae bite sized bits.

Fill the pita bread wi' fries, add the Currywurst slices and some thinly sliced red cabbage and cover it all wi' curry powder and sauce.
Add as much cheese as ye dare.

Wrap the bastid in aluminium foil and bake it fer aboot five minutes at 150° degrees in the oven.

Enjoy....!

Currywurst Döner

2025-12-08T18:57:22Z

SMS Scharnhorst: corrected category

[[Main Courses]]

Courtesy of [https://www.facebook.com/daffydandubh.apgwynn/posts/pfbid02aNfQShj5YtHZaf45tRg3WuT8v9dfUKwF18YcC4GnnvYY4QWKesiZUHGNU4uaPaqcl Daffyd AnDubh ApGwynn]

First ye tak a medium sized pita bread, cut a slit in it and place it lapdance style on yer toaster with the inner side. Toast until it fits yer taste or it turns tae charcoal, whichever comes first.

Make about a pound of fries. While they fry mix a shitload o'Heinz Curry ketchup wi' knock-off Sriracha sauce (2 parts ketchup, 1 part chilli sauce )and heat it up until simmering. Add a generous amount of cayenne pepper and roasted garlic, set aside tae cool a wee bit.

Take a pair of Bockwurst (like a vienna sausage that took the steroid route), cut slits in them and fry them up at low heat fer aboot five-ten minutes. Use kitchen roll tae remove excess fat before ye slice the done sausages intae bite sized bits.

Fill the pita bread wi' fries, add the Currywurst slices and some thinly sliced red cabbage and cover it all wi' curry powder and sauce.
Add as much cheese as ye dare.

Wrap the bastid in aluminium foil and bake it fer aboot five minutes at 150° degrees in the oven.

Enjoy....!

Currywurst Döner

2025-12-08T18:56:17Z

SMS Scharnhorst: Adjusted layout.

[[Main Courses]

Courtesy of [https://www.facebook.com/daffydandubh.apgwynn/posts/pfbid02aNfQShj5YtHZaf45tRg3WuT8v9dfUKwF18YcC4GnnvYY4QWKesiZUHGNU4uaPaqcl Daffyd AnDubh ApGwynn]

First ye tak a medium sized pita bread, cut a slit in it and place it lapdance style on yer toaster with the inner side. Toast until it fits yer taste or it turns tae charcoal, whichever comes first.

Make about a pound of fries. While they fry mix a shitload o'Heinz Curry ketchup wi' knock-off Sriracha sauce (2 parts ketchup, 1 part chilli sauce )and heat it up until simmering. Add a generous amount of cayenne pepper and roasted garlic, set aside tae cool a wee bit.

Take a pair of Bockwurst (like a vienna sausage that took the steroid route), cut slits in them and fry them up at low heat fer aboot five-ten minutes. Use kitchen roll tae remove excess fat before ye slice the done sausages intae bite sized bits.

Fill the pita bread wi' fries, add the Currywurst slices and some thinly sliced red cabbage and cover it all wi' curry powder and sauce.
Add as much cheese as ye dare.

Wrap the bastid in aluminium foil and bake it fer aboot five minutes at 150° degrees in the oven.

Enjoy....!

Currywurst Döner

2025-12-08T18:54:50Z

SMS Scharnhorst: Created page

[[Main Courses]

Courtesy of [https://www.facebook.com/daffydandubh.apgwynn/posts/pfbid02aNfQShj5YtHZaf45tRg3WuT8v9dfUKwF18YcC4GnnvYY4QWKesiZUHGNU4uaPaqcl Daffyd AnDubh ApGwynn]

First ye tak a medium sized pita bread, cut a slit in it and place it lapdance style on yer toaster with the inner side. Toast until it fits yer taste or it turns tae charcoal, whichever comes first.
Make about a pound of fries. While they fry mix a shitload o'Heinz Curry ketchup wi' knock-off Sriracha sauce (2 parts ketchup, 1 part chilli sauce )and heat it up until simmering. Add a generous amount of cayenne pepper and roasted garlic, set aside tae cool a wee bit.
Take a pair of Bockwurst (like a vienna sausage that took the steroid route), cut slits in them and fry them up at low heat fer aboot five-ten minutes. Use kitchen roll tae remove excess fat before ye slice the done sausages intae bite sized bits.
Fill the pita bread wi' fries, add the Currywurst slices and some thinly sliced red cabbage and cover it all wi' curry powder and sauce.
Add as much cheese as ye dare.
Wrap the bastid in aluminium foil and bake it fer aboot five minutes at 150° degrees in the oven.
Enjoy....!

Main Page

2025-11-12T15:59:55Z

SMS Scharnhorst: Updated link

Welcome to IANS Scharnhorst, a chapter of the Imperial Andermani Navy, which is a branch of [https://www.trmn.org The Royal Manticoran Navy, the Official Honor Harrington Fan Association].

We are a far-flung *INTERNATIONAL* bunch of SF fans - many of us are published authors (and a few editors) in our own right. We participate in fleet-wide leadership and reading challenges, have had a ship-wide fitness challenge, and were involved in charitable efforts running the Operation Baen Bulk campaign to put Kindle eBook readers (loaded with over 500 free titles) in the hands of soldiers recovering from combat-related injuries. ...and if that's not enough - we poke a lot of fun at ourselves and use this group to imagine ourselves aboard the wackiest ship in the space navy!

Also, we have [[Sachertorte|cake]].

"But", you say, "this site is titled as a recipe book!" - indeed so: here are the [https://www.iansscharnhorst.org/index.php/Category:Recipes recipes].

If you've been invited to contribute, then please [[Special:UserLogin|log in]] with the credentials that you were given. To add a recipe, type the name in the search box, and when the site (hopefully) says that the page was not found, click to create it.

Main Page

2025-03-28T10:45:51Z

SMS Scharnhorst: Added login link

Welcome to IANS Scharnhorst, a chapter of the Imperial Andermani Navy, which is a branch of [https://www.trmn.org The Royal Manticoran Navy, the Official Honor Harrington Fan Association].

We are a far-flung *INTERNATIONAL* bunch of SF fans - many of us are published authors (and a few editors) in our own right. We participate in fleet-wide leadership and reading challenges, have had a ship-wide fitness challenge, and were involved in charitable efforts running the Operation Baen Bulk campaign to put Kindle eBook readers (loaded with over 500 free titles) in the hands of soldiers recovering from combat-related injuries. ...and if that's not enough - we poke a lot of fun at ourselves and use this group to imagine ourselves aboard the wackiest ship in the space navy!

Also, we have [[Sachertorte|cake]].

"But", you say, "this site is titled as a recipe book!" - indeed so: here are the [https://www.smsscharnhorst.org/index.php/Category:Recipes recipes].

If you've been invited to contribute, then please [[Special:UserLogin|log in]] with the credentials that you were given. To add a recipe, type the name in the search box, and when the site (hopefully) says that the page was not found, click to create it.

Main Page

2025-03-27T20:08:24Z

SMS Scharnhorst: Added advice for contributors

Welcome to IANS Scharnhorst, a chapter of the Imperial Andermani Navy, which is a branch of [https://www.trmn.org The Royal Manticoran Navy, the Official Honor Harrington Fan Association].

We are a far-flung *INTERNATIONAL* bunch of SF fans - many of us are published authors (and a few editors) in our own right. We participate in fleet-wide leadership and reading challenges, have had a ship-wide fitness challenge, and were involved in charitable efforts running the Operation Baen Bulk campaign to put Kindle eBook readers (loaded with over 500 free titles) in the hands of soldiers recovering from combat-related injuries. ...and if that's not enough - we poke a lot of fun at ourselves and use this group to imagine ourselves aboard the wackiest ship in the space navy!

Also, we have [[Sachertorte|cake]].

"But", you say, "this site is titled as a recipe book!" - indeed so: here are the [https://www.smsscharnhorst.org/index.php/Category:Recipes recipes].

If you've been invited to contribute, then please log in with the credentials that you were given. To add a recipe, type the name in the search box, and when the site (hopefully) says that the page was not found, click to create it.

Main Page

2025-02-16T10:32:20Z

SMS Scharnhorst: Moved attribution note to recipes page

Welcome to IANS Scharnhorst, a chapter of the Imperial Andermani Navy, which is a branch of [https://www.trmn.org The Royal Manticoran Navy, the Official Honor Harrington Fan Association].

We are a far-flung *INTERNATIONAL* bunch of SF fans - many of us are published authors (and a few editors) in our own right. We participate in fleet-wide leadership and reading challenges, have had a ship-wide fitness challenge, and were involved in charitable efforts running the Operation Baen Bulk campaign to put Kindle eBook readers (loaded with over 500 free titles) in the hands of soldiers recovering from combat-related injuries. ...and if that's not enough - we poke a lot of fun at ourselves and use this group to imagine ourselves aboard the wackiest ship in the space navy!

Also, we have [[Sachertorte|cake]].

"But", you say, "this site is titled as a recipe book!" - indeed so: here are the [https://www.smsscharnhorst.org/index.php/Category:Recipes recipes].

Main Page

2025-02-15T18:19:21Z

SMS Scharnhorst: corrected puctuation

Welcome to IANS Scharnhorst, a chapter of the Imperial Andermani Navy, which is a branch of [https://www.trmn.org The Royal Manticoran Navy, the Official Honor Harrington Fan Association].

We are a far-flung *INTERNATIONAL* bunch of SF fans - many of us are published authors (and a few editors) in our own right. We participate in fleet-wide leadership and reading challenges, have had a ship-wide fitness challenge, and were involved in charitable efforts running the Operation Baen Bulk campaign to put Kindle eBook readers (loaded with over 500 free titles) in the hands of soldiers recovering from combat-related injuries. ...and if that's not enough - we poke a lot of fun at ourselves and use this group to imagine ourselves aboard the wackiest ship in the space navy!

Also, we have [[Sachertorte|cake]].

"But", you say, "this site is titled as a recipe book!" - indeed so: here are the [https://www.smsscharnhorst.org/index.php/Category:Recipes recipes].

I am collecting recipes from a variety of sources, all of which will be appropriately cited. Please follow this practice if you are adding recipes to the wiki.
If I have used one of your recipes and you would like me to remove it, please contact me at co@smsscharnhorst.org.

Main Page

2025-02-15T18:18:28Z

SMS Scharnhorst: Added copyright note.

Welcome to IANS Scharnhorst, a chapter of the Imperial Andermani Navy, which is a branch of [https://www.trmn.org The Royal Manticoran Navy, the Official Honor Harrington Fan Association].

We are a far-flung *INTERNATIONAL* bunch of SF fans - many of us are published authors (and a few editors) in our own right. We participate in fleet-wide leadership and reading challenges, have had a ship-wide fitness challenge, and were involved in charitable efforts running the Operation Baen Bulk campaign to put Kindle eBook readers (loaded with over 500 free titles) in the hands of soldiers recovering from combat-related injuries. ...and if that's not enough - we poke a lot of fun at ourselves and use this group to imagine ourselves aboard the wackiest ship in the space navy!

Also, we have [[Sachertorte|cake]].

"But", you say, "this site is titled as a recipe book!" - indeed so: here are the [https://www.smsscharnhorst.org/index.php/Category:Recipes recipes].

I am collecting recipes from a variety of sources, all of which will be appropriately cited. Please follow this practice if you are adding recipes to the wiki,
If I have used one of your recipes and you would like me to remove it, please contact me at co@smsscharnhorst.org.

Main Page

2025-02-15T17:46:00Z

SMS Scharnhorst: Adjusted punctuation.

Welcome to IANS Scharnhorst, a chapter of the Imperial Andermani Navy, which is a branch of [https://www.trmn.org The Royal Manticoran Navy, the Official Honor Harrington Fan Association].

We are a far-flung *INTERNATIONAL* bunch of SF fans - many of us are published authors (and a few editors) in our own right. We participate in fleet-wide leadership and reading challenges, have had a ship-wide fitness challenge, and were involved in charitable efforts running the Operation Baen Bulk campaign to put Kindle eBook readers (loaded with over 500 free titles) in the hands of soldiers recovering from combat-related injuries. ...and if that's not enough - we poke a lot of fun at ourselves and use this group to imagine ourselves aboard the wackiest ship in the space navy!

Also, we have [[Sachertorte|cake]].

"But", you say, "this site is titled as a recipe book!" - indeed so: here are the [https://www.smsscharnhorst.org/index.php/Category:Recipes recipes].

Main Page

2025-02-15T17:43:52Z

SMS Scharnhorst: Corrected link

Welcome to IANS Scharnhorst, a chapter of the Imperial Andermani Navy, which is a branch of [https://www.trmn.org The Royal Manticoran Navy, the Official Honor Harrington Fan Association].

We are a far-flung *INTERNATIONAL* bunch of SF fans - many of us are published authors (and a few editors) in our own right. We participate in fleet-wide leadership and reading challenges, have had a ship-wide fitness challenge, and were involved in charitable efforts running the Operation Baen Bulk campaign to put Kindle eBook readers (loaded with over 500 free titles) in the hands of soldiers recovering from combat-related injuries. ...and if that's not enough - we poke a lot of fun at ourselves and use this group to imagine ourselves aboard the wackiest ship in the space navy!

Also, we have [[Sachertorte|cake]].

But, you say, this site is titled as a recipe book! - indeed so: here are the [https://www.smsscharnhorst.org/index.php/Category:Recipes recipes].

Main Page

2025-02-15T17:41:17Z

SMS Scharnhorst: Added link to recipes.

Welcome to IANS Scharnhorst, a chapter of the Imperial Andermani Navy, which is a branch of [https://www.trmn.org The Royal Manticoran Navy, the Official Honor Harrington Fan Association].

We are a far-flung *INTERNATIONAL* bunch of SF fans - many of us are published authors (and a few editors) in our own right. We participate in fleet-wide leadership and reading challenges, have had a ship-wide fitness challenge, and were involved in charitable efforts running the Operation Baen Bulk campaign to put Kindle eBook readers (loaded with over 500 free titles) in the hands of soldiers recovering from combat-related injuries. ...and if that's not enough - we poke a lot of fun at ourselves and use this group to imagine ourselves aboard the wackiest ship in the space navy!

Also, we have [[Sachertorte|cake]].

But, you say, this site is titled as a recipe book! - indeed so: here are the [[Category:Recipes|recipes]].

Category:Recipes

2025-02-15T10:51:18Z

SMS Scharnhorst: Created page with "The actual recipe book."

The actual recipe book.

Category:Cakes

2025-02-15T10:50:11Z

SMS Scharnhorst: added category

[[Category: Recipes]]
Cakes and similar baked goods.

Sachertorte

2025-02-15T10:49:00Z

SMS Scharnhorst: added recipes category

[[Category: Cakes]]
[[Category: Recipes]]
=Sachertorte=
The classic torte famously invented by [[wikipedia:Franz_Sacher|Franz Sacher]], supposedly for [[wikipedia:Prince_Metternich|Prinz Metternich]].

This recipe is a community recipe by belgrade [https://www.nigella.com/recipes/members/belgrades-sacher-torta]

It has not been tested yet by Kapitän Phil.

==Ingredients==

Serves: 12-16

180 grams butter
100 grams butter (extra)
8 eggs (separated into white and yolks)
250 grams walnuts (ground)
1 tablespoon flour
1 tablespoon baking powder
1 tablespoon cinnamon
180 grams dark chocolate
200 grams dark chocolate (extra)
250 grams apricot jam
1 tablespoon milk
1 tablespoon oil
1 tablespoon sugar

==Method==

===Cake===

With an electric mixer, mix together 180g butter (room temperature) + 180g sugar till creamy. Add one by one egg yolks while still mixing.

Mix baking powder, flour, cinnamon,walnuts in a bowl Add this dry mixture slowly with mixer at the lowest speed.

Melt 180g chocolate. Add to the batter still at low speed.

At high speed, with a pinch of salt mix 8 egg whites for about 5 minutes. Add the whites to the mixture very slowly still mixing at the lowest speed or by hand.

Butter the pan (I use the one with removable sides-25cm round) put cut out baking paper at the bottom and cut out paper on the sides.

Pour the batter, bake at 170 degrees in the preheated oven (make sure the cake is in the middle) around 50-60 minutes.

Check with a toothpick(it should come out clean) if the cake is ready, or shake it a bit- the center should not be runny Let stand 15 minutes and cool Take out of the pan and cool

Heat the apricot jam (take out the chunky parts) with 2 tablespoons of water.

Turn the cake upside-down and cut in half horizontally and spread the hot jam on a cool cake couple of millimeters.

Put the cake back together, now cover the top and the sides with the jam (you may have left over jam or may need more) thickness being 2 or more millimeters.

The jam is the key and it prevents the chocolate glaze from absorbing into the cake.

Put the cake in the freezer for around 15 minutes for the jam to harden a bit (yes the freezer not the refrigerator)

===Glaze===

in a double boiler or on the stove melt the 200g chocolate+100g butter+1 tablespoon oil+ 1 tablespoon sugar

Put the cake on baking paper and pour the chocolate over slowly bringing back on the sides the chocolate that has run on the paper (may have left over chocolate-save for later).

Put the left over chocolate in a small pan.

Put the cake in the fridge after the icing has hardened put the left over chocolate back to melt put in a bag - this time the chocolate should not be hot, cut the tip off and write on the cake SACHER.

Simple yet tasteful

Main Page

2025-02-15T10:43:58Z

SMS Scharnhorst: added cake

Sachertorte

2025-02-15T10:29:27Z

SMS Scharnhorst: /* Glaze */ corrected missing word

[[Category: Cakes]]
=Sachertorte=
The classic torte famously invented by [[wikipedia:Franz_Sacher|Franz Sacher]], supposedly for [[wikipedia:Prince_Metternich|Prinz Metternich]].

This recipe is a community recipe by belgrade [https://www.nigella.com/recipes/members/belgrades-sacher-torta]

It has not been tested yet by Kapitän Phil.

==Ingredients==

Serves: 12-16

180 grams butter
100 grams butter (extra)
8 eggs (separated into white and yolks)
250 grams walnuts (ground)
1 tablespoon flour
1 tablespoon baking powder
1 tablespoon cinnamon
180 grams dark chocolate
200 grams dark chocolate (extra)
250 grams apricot jam
1 tablespoon milk
1 tablespoon oil
1 tablespoon sugar

==Method==

===Cake===

With an electric mixer, mix together 180g butter (room temperature) + 180g sugar till creamy. Add one by one egg yolks while still mixing.

Mix baking powder, flour, cinnamon,walnuts in a bowl Add this dry mixture slowly with mixer at the lowest speed.

Melt 180g chocolate. Add to the batter still at low speed.

At high speed, with a pinch of salt mix 8 egg whites for about 5 minutes. Add the whites to the mixture very slowly still mixing at the lowest speed or by hand.

Butter the pan (I use the one with removable sides-25cm round) put cut out baking paper at the bottom and cut out paper on the sides.

Pour the batter, bake at 170 degrees in the preheated oven (make sure the cake is in the middle) around 50-60 minutes.

Check with a toothpick(it should come out clean) if the cake is ready, or shake it a bit- the center should not be runny Let stand 15 minutes and cool Take out of the pan and cool

Heat the apricot jam (take out the chunky parts) with 2 tablespoons of water.

Turn the cake upside-down and cut in half horizontally and spread the hot jam on a cool cake couple of millimeters.

Put the cake back together, now cover the top and the sides with the jam (you may have left over jam or may need more) thickness being 2 or more millimeters.

The jam is the key and it prevents the chocolate glaze from absorbing into the cake.

Put the cake in the freezer for around 15 minutes for the jam to harden a bit (yes the freezer not the refrigerator)

===Glaze===

in a double boiler or on the stove melt the 200g chocolate+100g butter+1 tablespoon oil+ 1 tablespoon sugar

Put the cake on baking paper and pour the chocolate over slowly bringing back on the sides the chocolate that has run on the paper (may have left over chocolate-save for later).

Put the left over chocolate in a small pan.

Put the cake in the fridge after the icing has hardened put the left over chocolate back to melt put in a bag - this time the chocolate should not be hot, cut the tip off and write on the cake SACHER.

Simple yet tasteful

Main Page

2025-02-15T10:26:42Z

SMS Scharnhorst: Replaced default text with intro

Kapitän Christinas Rezeptbuch:About

2025-02-15T10:22:15Z

SMS Scharnhorst: Protected "Kapitän Phils Rezeptbuch:About" ([Edit=Allow only administrators] (indefinite) [Move=Allow only administrators] (indefinite))

Mainly North American Chapter of the Imperial Andermani Navy, a branch of [http://www.trmn.org The Royal Manticoran Navy - the Official Honor Harrington Fan Association.]

"We're a fan club organized as a fictional space navy. Our original CO enticed us all into the chapter with a promise that we would hunt pirates and invade other space nations - then he went and got promoted leaving us with an Intel geek as a CO, a dragon as XO and a mad biologist as Bosun. The ChEng thinks he's a penguin - and most of the rest of us think he's a penguin, too. Our Tactical Officer "Guns" has infected the point-defense and internal security sensors with Skynet, and the Admiral depleted our contingent of Not-Marines to staff his Battle Globe."

Well, that used to be true. Someone made the mistake of taking the moonshiner making ilicit hootch between the bulkheads, promoting him well beyond his competence to CO, making the ChEng the XO (the ChEng and XO do not like each other BTW), and we found someone to press gang as the Bosun because nobody with any actual rank or experience wanted the responsibility of running the ship. The previous command staff fled ahead of a visit by the Inspector General and the Scharnhorst has been one step ahead of the IG ever since, claiming that they're chasing pirates, but really they're lost, because their navigator... well, he can't.
Then, for some reason, Command was passed to an itinerant officer at large with helium hands on the other side of the pond.
Aside from that, actually, we are a far-flung *INTERNATIONAL* bunch of SF fans - many of us are published authors (and a few editors) in our own right. We participate in fleet-wide leadership and reading challenges, have a ship-wide fitness challenge, and were involved in charitable efforts running the Operation Baen Bulk campaign to put Kindle eBook readers (loaded with over 500 free titles) in the hands of soldiers recovering from combat-related injuries.
...and if that's not enough - we poke a lot of fun at ourselves and use this group to imagine ourselves aboard the wackiest ship in the space navy!

Oh! and we served as the Flagship for the Imperial Andermani Navy, until it passed to SMS Schimäre with the retirement of Vizeadmiral Hampson as Kommandant der 7. Flotte.

You can find us on Facebook at [https://www.facebook.com/groups/218245915049179 SMS Scharnhorst]

Main Page

2025-02-15T10:21:58Z

SMS Scharnhorst: Protected "Main Page" ([Edit=Allow only administrators] (indefinite) [Move=Allow only administrators] (indefinite))

<strong>MediaWiki has been installed.</strong>

Consult the [https://www.mediawiki.org/wiki/Special:MyLanguage/Help:Contents User's Guide] for information on using the wiki software.

== Getting started ==
* [https://www.mediawiki.org/wiki/Special:MyLanguage/Manual:Configuration_settings Configuration settings list]
* [https://www.mediawiki.org/wiki/Special:MyLanguage/Manual:FAQ MediaWiki FAQ]
* [https://lists.wikimedia.org/postorius/lists/mediawiki-announce.lists.wikimedia.org/ MediaWiki release mailing list]
* [https://www.mediawiki.org/wiki/Special:MyLanguage/Localisation#Translation_resources Localise MediaWiki for your language]
* [https://www.mediawiki.org/wiki/Special:MyLanguage/Manual:Combating_spam Learn how to combat spam on your wiki]

Kapitän Christinas Rezeptbuch:About

2025-02-15T10:21:02Z

SMS Scharnhorst: added link to TRMN.org

Kapitän Christinas Rezeptbuch:About

2025-02-15T10:18:56Z

SMS Scharnhorst: Created about page

Mainly North American Chapter of the Imperial Andermani Navy

"We're a fan club organized as a fictional space navy. Our original CO enticed us all into the chapter with a promise that we would hunt pirates and invade other space nations - then he went and got promoted leaving us with an Intel geek as a CO, a dragon as XO and a mad biologist as Bosun. The ChEng thinks he's a penguin - and most of the rest of us think he's a penguin, too. Our Tactical Officer "Guns" has infected the point-defense and internal security sensors with Skynet, and the Admiral depleted our contingent of Not-Marines to staff his Battle Globe."

Well, that used to be true. Someone made the mistake of taking the moonshiner making ilicit hootch between the bulkheads, promoting him well beyond his competence to CO, making the ChEng the XO (the ChEng and XO do not like each other BTW), and we found someone to press gang as the Bosun because nobody with any actual rank or experience wanted the responsibility of running the ship. The previous command staff fled ahead of a visit by the Inspector General and the Scharnhorst has been one step ahead of the IG ever since, claiming that they're chasing pirates, but really they're lost, because their navigator... well, he can't.
Then, for some reason, Command was passed to an itinerant officer at large with helium hands on the other side of the pond.
Aside from that, actually, we are a far-flung *INTERNATIONAL* bunch of SF fans - many of us are published authors (and a few editors) in our own right. We participate in fleet-wide leadership and reading challenges, have a ship-wide fitness challenge, and were involved in charitable efforts running the Operation Baen Bulk campaign to put Kindle eBook readers (loaded with over 500 free titles) in the hands of soldiers recovering from combat-related injuries.
...and if that's not enough - we poke a lot of fun at ourselves and use this group to imagine ourselves aboard the wackiest ship in the space navy!

Oh! and we served as the Flagship for the Imperial Andermani Navy, until it passed to SMS Schimäre with the retirement of Vizeadmiral Hampson as Kommandant der 7. Flotte.

You can find us on Facebook at [https://www.facebook.com/groups/218245915049179 SMS Scharnhorst]

Sachertorte

2024-10-11T19:02:19Z

SMS Scharnhorst: Fomatting

[[Category: Cakes]]
=Sachertorte=
The classic torte famously invented by [[wikipedia:Franz_Sacher|Franz Sacher]], supposedly for [[wikipedia:Prince_Metternich|Prinz Metternich]].

This recipe is a community recipe by belgrade [https://www.nigella.com/recipes/members/belgrades-sacher-torta]

It has not been tested yet by Kapitän Phil.

==Ingredients==

Serves: 12-16

180 grams butter
100 grams butter (extra)
8 eggs (separated into white and yolks)
250 grams walnuts (ground)
1 tablespoon flour
1 tablespoon baking powder
1 tablespoon cinnamon
180 grams dark chocolate
200 grams dark chocolate (extra)
250 grams apricot jam
1 tablespoon milk
1 tablespoon oil
1 tablespoon sugar

==Method==

===Cake===

With an electric mixer, mix together 180g butter (room temperature) + 180g sugar till creamy. Add one by one egg yolks while still mixing.

Mix baking powder, flour, cinnamon,walnuts in a bowl Add this dry mixture slowly with mixer at the lowest speed.

Melt 180g chocolate. Add to the batter still at low speed.

At high speed, with a pinch of salt mix 8 egg whites for about 5 minutes. Add the whites to the mixture very slowly still mixing at the lowest speed or by hand.

Butter the pan (I use the one with removable sides-25cm round) put cut out baking paper at the bottom and cut out paper on the sides.

Pour the batter, bake at 170 degrees in the preheated oven (make sure the cake is in the middle) around 50-60 minutes.

Check with a toothpick(it should come out clean) if the cake is ready, or shake it a bit- the center should not be runny Let stand 15 minutes and cool Take out of the pan and cool

Heat the apricot jam (take out the chunky parts) with 2 tablespoons of water.

Turn the cake upside-down and cut in half horizontally and spread the hot jam on a cool cake couple of millimeters.

Put the cake back together, now cover the top and the sides with the jam (you may have left over jam or may need more) thickness being 2 or more millimeters.

The jam is the key and it prevents the chocolate glaze from absorbing into the cake.

Put the cake in the freezer for around 15 minutes for the jam to harden a bit (yes the freezer not the refrigerator)

===Glaze===

in a double boiler or on the stove melt the 200g chocolate+100g butter+1 tablespoon oil+ 1 tablespoon

Put the cake on baking paper and pour the chocolate over slowly bringing back on the sides the chocolate that has run on the paper (may have left over chocolate-save for later).

Put the left over chocolate in a small pan.

Put the cake in the fridge after the icing has hardened put the left over chocolate back to melt put in a bag - this time the chocolate should not be hot, cut the tip off and write on the cake SACHER.

Simple yet tasteful

Sachertorte

2024-10-11T13:37:44Z

SMS Scharnhorst:

[[Category: Cakes]]
The classic torte famously invented by [[wikipedia:Franz_Sacher|Franz Sacher]], supposedly for [[wikipedia:Prince_Metternich|Prinz Metternich]].

This recipe is a community recipe by belgrade [https://www.nigella.com/recipes/members/belgrades-sacher-torta]

It has not been tested yet by Kapitän Phil.

Ingredients

Serves: 12-16
Metric Cups

180 grams butter
100 grams butter (extra)
8 eggs (separated into white and yolks)
250 grams walnuts (ground)
1 tablespoon flour
1 tablespoon baking powder
1 tablespoon cinnamon
180 grams dark chocolate
200 grams dark chocolate (extra)
250 grams apricot jam
1 tablespoon milk
1 tablespoon oil
1 tablespoon sugar

Method

With an electric mixer, mix together 180g butter (room temperature) + 180g sugar till creamy Add one by one egg yolks while still mixing
Mix baking powder, flour, cinnamon,walnuts in a bowl Add this dry mixture slowly with mixer at the lowest speed
Melt 180g chocolate Add to the batter still at low speed At high speed with a pinch of salt mix 8 egg whites for about 5 minutes Add the whites to the mixture very slowly still mixing at the lowest speed or by hand
Butter the pan (I use the one with removable sides-25cm round) put cut out baking paper at the bottom and cut out paper on the sides
Pour the batter, bake at 170 degrees in the preheated oven (make sure the cake is in the middle) around 50-60 minutes Check with a toothpick(it should come out clean) if the cake is ready, or shake it a bit- the center should not be runny Let stand 15 minutes and cool Take out of the pan and cool
Heat the apricot jam (take out the chunky parts) with 2 tablespoons of water Turn the cake upside-down and cut in half horizontally and spread the hot jam on a cool cake couple of millimeters Put the cake back together, now cover the top and the sides with the jam (you may have left over jam or may need more) thickness being 2 or more millimeters. The jam is the key and it prevents the chocolate glaze from absorbing into the cake put the cake in the freezer for around 15 minutes for the jam to harden a bit (yes the freezer not the refrigerator)

GLAZE:

in a double boiler or on the stove melt the 200g chocolate+100g butter+1 tablespoon oil+ 1 tablespoon
Put the cake on baking paper and pour the chocolate over slowly bringing back on the sides the chocolate that has run on the paper (may have left over chocolate-save for later)
Put the left over chocolate in a small pan Put the cake in the fridge after the icing has hardened put the left over chocolate back to melt, put in a bag,this time the chocolate should not be hot, cut the tip off and write on the cake SACHER Simple yet tasteful

Category:Cakes

2024-10-11T13:31:06Z

SMS Scharnhorst: Created page with "Cakes and similar baked goods."

Cakes and similar baked goods.

Sachertorte

2024-10-11T13:29:47Z

SMS Scharnhorst: Added category

[[Category: Cakes]]
The classic torte famously invented by [[wikipedia:Franz_Sacher|Franz Sacher]], supposedly for [[wikipedia:Prince_Metternich|Prinz Metternich]].

This recipe is a community recipe by belgrade [https://www.nigella.com/recipes/members/belgrades-sacher-torta|Nigella.com]

It has not been tested yet by Kapitän Phil.

Ingredients

Serves: 12-16
Metric Cups

180 grams butter
100 grams butter (extra)
8 eggs (separated into white and yolks)
250 grams walnuts (ground)
1 tablespoon flour
1 tablespoon baking powder
1 tablespoon cinnamon
180 grams dark chocolate
200 grams dark chocolate (extra)
250 grams apricot jam
1 tablespoon milk
1 tablespoon oil
1 tablespoon sugar

Method

With an electric mixer, mix together 180g butter (room temperature) + 180g sugar till creamy Add one by one egg yolks while still mixing
Mix baking powder, flour, cinnamon,walnuts in a bowl Add this dry mixture slowly with mixer at the lowest speed
Melt 180g chocolate Add to the batter still at low speed At high speed with a pinch of salt mix 8 egg whites for about 5 minutes Add the whites to the mixture very slowly still mixing at the lowest speed or by hand
Butter the pan (I use the one with removable sides-25cm round) put cut out baking paper at the bottom and cut out paper on the sides
Pour the batter, bake at 170 degrees in the preheated oven (make sure the cake is in the middle) around 50-60 minutes Check with a toothpick(it should come out clean) if the cake is ready, or shake it a bit- the center should not be runny Let stand 15 minutes and cool Take out of the pan and cool
Heat the apricot jam (take out the chunky parts) with 2 tablespoons of water Turn the cake upside-down and cut in half horizontally and spread the hot jam on a cool cake couple of millimeters Put the cake back together, now cover the top and the sides with the jam (you may have left over jam or may need more) thickness being 2 or more millimeters. The jam is the key and it prevents the chocolate glaze from absorbing into the cake put the cake in the freezer for around 15 minutes for the jam to harden a bit (yes the freezer not the refrigerator)

GLAZE:

in a double boiler or on the stove melt the 200g chocolate+100g butter+1 tablespoon oil+ 1 tablespoon
Put the cake on baking paper and pour the chocolate over slowly bringing back on the sides the chocolate that has run on the paper (may have left over chocolate-save for later)
Put the left over chocolate in a small pan Put the cake in the fridge after the icing has hardened put the left over chocolate back to melt, put in a bag,this time the chocolate should not be hot, cut the tip off and write on the cake SACHER Simple yet tasteful

User:Phil Culmer

2024-10-11T12:25:49Z

SMS Scharnhorst: Set up Page

Ritter Phil Culmer, 2. Baron von Longsdale

Sachertorte

2024-10-11T10:44:05Z

SMS Scharnhorst: Corrected links

The classic torte famously invented by [[wikipedia:Franz_Sacher|Franz Sacher]], supposedly for [[wikipedia:Prince_Metternich|Prinz Metternich]].

This recipe is a community recipe by belgrade [https://www.nigella.com/recipes/members/belgrades-sacher-torta|Nigella.com]

It has not been tested yet by Kapitän Phil.

Ingredients

Serves: 12-16
Metric Cups

180 grams butter
100 grams butter (extra)
8 eggs (separated into white and yolks)
250 grams walnuts (ground)
1 tablespoon flour
1 tablespoon baking powder
1 tablespoon cinnamon
180 grams dark chocolate
200 grams dark chocolate (extra)
250 grams apricot jam
1 tablespoon milk
1 tablespoon oil
1 tablespoon sugar

Method

With an electric mixer, mix together 180g butter (room temperature) + 180g sugar till creamy Add one by one egg yolks while still mixing
Mix baking powder, flour, cinnamon,walnuts in a bowl Add this dry mixture slowly with mixer at the lowest speed
Melt 180g chocolate Add to the batter still at low speed At high speed with a pinch of salt mix 8 egg whites for about 5 minutes Add the whites to the mixture very slowly still mixing at the lowest speed or by hand
Butter the pan (I use the one with removable sides-25cm round) put cut out baking paper at the bottom and cut out paper on the sides
Pour the batter, bake at 170 degrees in the preheated oven (make sure the cake is in the middle) around 50-60 minutes Check with a toothpick(it should come out clean) if the cake is ready, or shake it a bit- the center should not be runny Let stand 15 minutes and cool Take out of the pan and cool
Heat the apricot jam (take out the chunky parts) with 2 tablespoons of water Turn the cake upside-down and cut in half horizontally and spread the hot jam on a cool cake couple of millimeters Put the cake back together, now cover the top and the sides with the jam (you may have left over jam or may need more) thickness being 2 or more millimeters. The jam is the key and it prevents the chocolate glaze from absorbing into the cake put the cake in the freezer for around 15 minutes for the jam to harden a bit (yes the freezer not the refrigerator)

GLAZE:

in a double boiler or on the stove melt the 200g chocolate+100g butter+1 tablespoon oil+ 1 tablespoon
Put the cake on baking paper and pour the chocolate over slowly bringing back on the sides the chocolate that has run on the paper (may have left over chocolate-save for later)
Put the left over chocolate in a small pan Put the cake in the fridge after the icing has hardened put the left over chocolate back to melt, put in a bag,this time the chocolate should not be hot, cut the tip off and write on the cake SACHER Simple yet tasteful

Sachertorte

2024-10-11T10:43:00Z

SMS Scharnhorst: Updated links

The classic torte famously invented by [[wikipedia:Franz_Sacher]], supposedly for [[wikipedia:Prince_Metternich]].

This recipe is a community recipe by belgrade [https://www.nigella.com/recipes/members/belgrades-sacher-torta|Nigella.com]

It has not been tested yet by Kapitän Phil.

Ingredients

Serves: 12-16
Metric Cups

180 grams butter
100 grams butter (extra)
8 eggs (separated into white and yolks)
250 grams walnuts (ground)
1 tablespoon flour
1 tablespoon baking powder
1 tablespoon cinnamon
180 grams dark chocolate
200 grams dark chocolate (extra)
250 grams apricot jam
1 tablespoon milk
1 tablespoon oil
1 tablespoon sugar

Method

With an electric mixer, mix together 180g butter (room temperature) + 180g sugar till creamy Add one by one egg yolks while still mixing
Mix baking powder, flour, cinnamon,walnuts in a bowl Add this dry mixture slowly with mixer at the lowest speed
Melt 180g chocolate Add to the batter still at low speed At high speed with a pinch of salt mix 8 egg whites for about 5 minutes Add the whites to the mixture very slowly still mixing at the lowest speed or by hand
Butter the pan (I use the one with removable sides-25cm round) put cut out baking paper at the bottom and cut out paper on the sides
Pour the batter, bake at 170 degrees in the preheated oven (make sure the cake is in the middle) around 50-60 minutes Check with a toothpick(it should come out clean) if the cake is ready, or shake it a bit- the center should not be runny Let stand 15 minutes and cool Take out of the pan and cool
Heat the apricot jam (take out the chunky parts) with 2 tablespoons of water Turn the cake upside-down and cut in half horizontally and spread the hot jam on a cool cake couple of millimeters Put the cake back together, now cover the top and the sides with the jam (you may have left over jam or may need more) thickness being 2 or more millimeters. The jam is the key and it prevents the chocolate glaze from absorbing into the cake put the cake in the freezer for around 15 minutes for the jam to harden a bit (yes the freezer not the refrigerator)

GLAZE:

in a double boiler or on the stove melt the 200g chocolate+100g butter+1 tablespoon oil+ 1 tablespoon
Put the cake on baking paper and pour the chocolate over slowly bringing back on the sides the chocolate that has run on the paper (may have left over chocolate-save for later)
Put the left over chocolate in a small pan Put the cake in the fridge after the icing has hardened put the left over chocolate back to melt, put in a bag,this time the chocolate should not be hot, cut the tip off and write on the cake SACHER Simple yet tasteful

Sachertorte

2024-10-11T10:38:59Z

SMS Scharnhorst: Added Recipe

The classic torte famously invented by [[Franz Sacher]], supposedly for [[Prince Metternich]].

This recipe is a community recipe by belgrade https://www.nigella.com/recipes/members/belgrades-sacher-torta

It has not been tested yet by Kapitän Phil.

Ingredients

Serves: 12-16
Metric Cups

180 grams butter
100 grams butter (extra)
8 eggs (separated into white and yolks)
250 grams walnuts (ground)
1 tablespoon flour
1 tablespoon baking powder
1 tablespoon cinnamon
180 grams dark chocolate
200 grams dark chocolate (extra)
250 grams apricot jam
1 tablespoon milk
1 tablespoon oil
1 tablespoon sugar

Method

With an electric mixer, mix together 180g butter (room temperature) + 180g sugar till creamy Add one by one egg yolks while still mixing
Mix baking powder, flour, cinnamon,walnuts in a bowl Add this dry mixture slowly with mixer at the lowest speed
Melt 180g chocolate Add to the batter still at low speed At high speed with a pinch of salt mix 8 egg whites for about 5 minutes Add the whites to the mixture very slowly still mixing at the lowest speed or by hand
Butter the pan (I use the one with removable sides-25cm round) put cut out baking paper at the bottom and cut out paper on the sides
Pour the batter, bake at 170 degrees in the preheated oven (make sure the cake is in the middle) around 50-60 minutes Check with a toothpick(it should come out clean) if the cake is ready, or shake it a bit- the center should not be runny Let stand 15 minutes and cool Take out of the pan and cool
Heat the apricot jam (take out the chunky parts) with 2 tablespoons of water Turn the cake upside-down and cut in half horizontally and spread the hot jam on a cool cake couple of millimeters Put the cake back together, now cover the top and the sides with the jam (you may have left over jam or may need more) thickness being 2 or more millimeters. The jam is the key and it prevents the chocolate glaze from absorbing into the cake put the cake in the freezer for around 15 minutes for the jam to harden a bit (yes the freezer not the refrigerator)

GLAZE:

in a double boiler or on the stove melt the 200g chocolate+100g butter+1 tablespoon oil+ 1 tablespoon
Put the cake on baking paper and pour the chocolate over slowly bringing back on the sides the chocolate that has run on the paper (may have left over chocolate-save for later)
Put the left over chocolate in a small pan Put the cake in the fridge after the icing has hardened put the left over chocolate back to melt, put in a bag,this time the chocolate should not be hot, cut the tip off and write on the cake SACHER Simple yet tasteful