Wednesday, January 17, 2018

Potato Radiccio Pan

I have a lot of ingredients left from the dinneon Saturday. The biggest amount were 250 g cooked potatoes and a small head of radiccio.
Both are good when you roast them in a pan
More ingredients went on the counter top. A bit like cleaning out the fridge.

I´ve got 3 different spice blends from a friend on Saturday and I was surprised to see Baharat seasoning. I´ve used the one I allready have it on hash browns and was looking for a side by side testing of this seasoning. The new one was finely grounded, the other one is coarse. The smell of the new one is a lot on the nutmeg and macis side. It is quiet different from the other.

8 small boiled salad potatoes
3 spring onions
2 cloves of garlic
1 tbsp bacon bits
1 small head of radiccio
5 slices of cheese
baharat seasonings
salt and pepper
Pul Bieber
1 tbsp olive oil
1 tbsp butter

Cut the potatoes in 1/2 cm slices and start in a wide pan with the bacon and olive oil. Season with baharat and salt and pepper and brown on one side. Do not move the potatoes around too soon.
Turn them and get chopped onions and garlic on.
Shred the radiccio into strips and wash it. drain.

Throw on top of the browned potatoes and let it wilt in a lot.
When the salad is no longer hard, mix it and let everything combine well.
Place the slices of cheese on top and wait until they meld.

Tuesday, January 16, 2018

Tomato and Onion Bread

To start a dinner it is nice to greet your guests with some aperitivo and some bread.

I served a Blue Lagoon as a drink as an hommage to my last vacation. The bread came with an avocado dip and a bowl of olive oil mixed with balsamic vinegar.
I only served 2 slices each to prevent the guests from getting full.
The raw onion in the mix stays prominent even after baking.

200 g bread flour
50 g semolina duro
25 g fresh yeast
12 g salt
10 g sugar
1 tbsp olive oil
30 g dried tomatoes not stored in oil
1 tsp paprika
6 fresh basil leaves
1 small onion
200 ml tepid water

In a blender ground the dried tomatoes with the parika powder.
Dice the onion very fine.
Bring everything together in a standmixer and make the dough.
Let it rest in a warm place for 1 hour.
On a floured surface, form the dough into a baguette and let it rest 30 more minutes. Cut it several times.

Heat up the oven 210 C.
Bake for 35 minutes, until the bottom sounds hollow.

Monday, January 15, 2018

Pickled Onions

A salad or a sandwich gets much better if you use some onions.
I often have problems with raw onions. I will taste them all night and that is why I look for methods to make them more digestible.
When I use them raw I often soak them in boiling water before I put them into a salad. That works with all kind of onions.

A bit of pink colour makes tasty food great
for the eyes and looks good on Instagram.

Pickled onions are often found in Mexican food. Put them on tacos. They look bright when you use red onions.

2 red onions
2-3 limes (depend on the amount of juice)
2 tsp salt
1 tsp sugar

Slice the onions into halve rings
Bring water to a boil and soak them for 30- 60 seconds. Drain.
Add the other ingredients and place in the fridge for 4 hours. Refrigirated they will keep a couple of days for other dishes to come.

Sunday, January 14, 2018

Roasted Chickpeas and Sweet Potato Salad - vegan

I was looking for a starter for my dinner with friends today. Sweet potatoes are now often found in German households, so I opted for some salad. A potato salad was too boring for me and I went to my pin board on Pinterest where I collected many ideas over the years.

After a lot of search time I found it and made the idea as the base to my own recipe.
Fresh onions in a salad are not to my liking and raw garlic in the evening falls into the same category.
I pickled the onions after they went into boiling water for less than a minute. Then added lime juice salt and sugar and put them on the balcony into the cold. You can put them in the fridge, if you do not have winter weather.
I love my Euro fridge - European winter time.

I used canned chickpeas. I rubbed off the paper thin skin off all the peas. That makes them a lot better to digest. Good Arabic households do that for their guests too. It is a boring kind of job but has to be done to serve great food.
The chickpeas were seasoned and sesame added and went with the peeled and bite size chopped sweet potatoes, seasoned too, into the oven.

400 g can of chickpeas
550 g sweet potato chunks
1/2 bunch of parsley
3 tbsp yuzu5 tbsp olive oil
2 large garlic cloves
1 tsp cumin
1 tsp paprika
1 tsp zaatar
1 tsp ancho chili
2 tbsp sesame seeds
1 tsp black sesame seeds
1/2 tsp herbes de Provence
1 tsp sugar
1 lemon
Salt and pepper
Olive oil

Take the roasted veg out of the oven and let them cool down.
Mix Yuzu, olive oil, zaatar and salt and pepper and pour the dressing over.
Chop parsley with the stalks and add it too.
Add black sesame seeds.
Take the pickled onions out of the fridge and add them without the liquid.

In a wide pan heat some oil and sprinkle some sugar in, place 5 single radiccio leaves in and add lemon juice, season. When the leaves are soft, get the on a plate and place the salad on top.

Tia Maria Cappuccino Semifreddo

I have two couples over next Saturday to celebrate the birthday in November, when I was in Curacao.
Usually I have friends over directly on my b-day, but this time I was out of the country.

I made the dessert today, it can stay in the freezer until I need it. That makes it easier to have a 3 course dinner for 5. I just have to finish it with a couple of things and some sauce and I am ready to serve.

I am no fan of Marzipan and Amaretto liqueur, but the recipe calls of Amerettini cookies, the small meringue and ground apricot kernels ones. The flavour goes in the direction of marzipan, so I dunked the cookies in Tia Maria liqueur. That helps a lot to improve the taste to my liking.

recipe for 6:
700 ml double cream
7 egg yolks
1 1/2 tbsp instant cappuccino powder 
130 g light brown sugar
1 tsp cinnmon
50 g Amerettini cookies and 25 g for topping
1,5 cl Tia Maria liqueur
1 pinch of salt
40 g small meringue kisses
6 tbsp caramel sauce

Beat the cream to soft peaks and keep it in the fridge until the rest is ready.
Half the cookirectes and put them in a small bowl and pour the Tia Maria over them.
Beat egg yolks, cinnamon, sugar, salt and cappuccino powder until creamy and the sugar is dissolved.
Bring all three things together.
Use a rectangular cake form and cover it with plastic wrap.
Fill in the mix and put it into the freezer for mininum 8 hours.

Cut it into wedges, add amerettinis and meringue kisses and drizzle with caramel sauce

Saturday, January 13, 2018

German Pancake with apple compote

In the US people would call that something like a Dutch Baby Pancake. But that is made in a cast iron skilled and smaller than a usual pan so if puffs up nicely.

Mine is a standard German pancake. Instead of flipping it and finishing it in the pan completely I chucked it in the oven under an hot grill.
The batter was made an hour before I used it. I have a very intense day of kitchen work today, because I have friends over tonight. So between preparing some veg in the oven after the bread came out, I mixed the batter and kept it one the side for later.
When I finished the salad,  I turned the grill in the oven up to broil and made my pancake.

It was served with chunks of apple compote and some maple syrup.

recipe for 1 large pancake:
3 large free range eggs
5 tbsp flour
1 pinch of salt
1 tsp brown sugar
1/4 tsp baking powder
200 ml whole milk
3 tbsp butter
apple compote
Maple syrup

Mix eggs with flour, salt, sugar and baking powder until creamy. Loosen with the milk and beat well. Rest for 30 minutes minimum.
Heat the butter on medium heat until foamy, pour in the batter and wait until then bottom gets done and takes a little colour. I use a wide 26 cm pan, the pancake does not rise that much in the oven later.

Put the pan into the oven under the grill at 200 C and wait until it puffs up and browns.
Serve with compote and syrup.

Thursday, January 11, 2018

Chicken Drumsticks Soup

What to do with 4 drumsticks? Deep fry in oil? Marinate and bake in the oven? Put in a pan?
All that did not take my fancy. I wanted some soup in this cold weather.

Out came my own kind of chicken soup for the soul.

It was so easy, I just put the drumsticks in some oil and let them get some colour, added some of vegetables and added so much boiling water and a chicken stock cube.

recipe for 2:
4 drumsticks
1 spring onion
1 chicken stock cube
100 g frozen veggies
1 bay leaf
2 tbsp dried barley
2 tbsp tiny angelhair pasta
1/2 tsp Pul Bieber
1 tbsp oil
enough water to cover the chicken good

Heat up the oil in the pot and sear the drumsticks for 3 min.
Add the ingredients and top off with water and cook for 35 min on low heat.