Programmes, manuals...

The following applications are all open source ware. That means free without functional or time limitations. Never install a BETA-Version as it is only supposed for programmers.

Photo editing:

Gimp

The stable version is 2.6

Gimp Portable doesn´t have to be installed, it only saves a folder which can be easily removed (just delete) without changing the registry. You can also download it on your usb and work with it on any computer without installation.

Web editing:

Trellian

If you like the new microsoft ribbon-interface (from 2007-2010 on), try version 4, otherwise try version 3 as it looks like the old word.

And here is the

Website uploading or FTP-programme:

Filezilla

is the easiest and most complete FTP-solution to upload your pages to your server.

Text editing:

Open Office Writer

If you are fed up with the new microsoft office suite (too many tabs & icons, difficult to find submenues, etc.), try Open Office. The complete office suite can be installed partially (e.g. only writer) and has all possibilities of microsoft. When installing, you can also set the web-functions so you can edit simple websites from text-docs.

And finally,

Salzburger Nockerl

Ingredients:
150 ml milk
½ vanilla pod
freshly squeezed lemon juice
7 egg whites, cooled
pinch of salt
80 g sugar
4 egg yolks
rind from 1 lemon
10 g grated vanilla sugar
2 tbs flour
icing sugar for dusting
butter for greasing
How to make it:
Heat the milk with the cut-open vanilla pod and lemon juice. Remove from the stove and leave to sit. Remove the pod. Smear an oval-shaped, ovenproof form with butter and pour in enough vanilla milk to cover the bottom.
With a hand mixer, mix the cooled egg whites with a pinch of salt and a third of the sugar until very stiff. Slowly add the rest of the sugar and continue to beat until the mixture is thick and creamy.
Preheat the oven to 220°C. Add the egg yolks, lemon rind, vanilla sugar, flour, and cornstarch to the egg white mixture and fold three or four times with a whisk (the mass mustn’t become homogenous). Make 4 pyramid-shaped nockerl, placing them next to each other in the baking tray. Bake for 10-12 minutes until light, golden brown.
Dust with icing sugar and serve quickly so that the nockerl don’t collapse.