Wednesday, March 21, 2018

Stuff your Face Cake

For a bunch of hungy coworkers it is a good idea to bake a large sheet cake.

The German name of the cake is:
"Fress mich dumm Kuchen".

150 g unsalted butter
250 g sugar
4 eggs
1 tbsp vanilla sugar
3 tbsp cocoa
2 tsp baking powder
250 g flour
150 ml strong coffee
250 ml double cream
1 package  cream stiff

100 g butter
100 g sugar
200 g almonds
100 g chocolate glaze

Cream butter and sugar together. Add eggs. Vanilla sugar and cocoa.
Follow with flour and baking powder. Last the coffee goes in.

Place baking paper on a 30x40 cm baking sheet. Pour the batter on top.
Preheat the oven 170 C.
Bake for 30 min.
Cool down completely.

Beat the double cream with the cream stiff powder.
Make the crumble. Do Not Bake It!

Spread the double cream on top.
Sprinkle the crumble over.
Spread the chocolate  over.

Some use buttercream instead of whipped double cream. But since I am not a huge fan of buttercream, the other choice is more to my liking.

Tuesday, March 20, 2018

Indian Food Truck Food

Our Food Truck Avenue has grown over the last week. An Indian Food Truck joined the lane.

This is the first time since my last trip to England that I eat Indian food from a food stall. I usually cook some at home

They are cooking different kinds of vegetarian and meat dishes from their large menu daily. The combination platters can be arranged different every day.

Today they had 4 different vegetarian offers and 2 chicken dishes and some lamb. The foodis served milder and hot versions of the dishes.
To cool down they serve some yogurt. If you like to your curries with bread instead of rice, they serve Naan bread.

It did not take long to fill up the booth with customers. A new lunch choice that I will use sometimes im the future again.

Tarte rustique forestière à la Raclette

I found the idea in my newest Gourmand magazine issue from France. "All recipes without meat".

The recipe caught my eye the first time I opened it and I had ready made shortcrust pastry and raclette cheese brought with me from France. I just needed to buy the fresh stuff on the next weekend.

They used mushrooms out of a glass. That is a no go kind of mushroom for me. If I can´t get fresh ones, I sometimes use dried mushrooms. But most of the time the big supermarkets have the basic ones that are cultured in cellars in stock. I bought white and brown button mushrooms and oyster mushrooms.

This recipe is very easy and economic, the pricey ingredient was the package of Raclette au 3 poivre, (with 3 kinds of peppers).  It just took about 20 minutes to prepare the stuff ahead. That is the time my oven needs to get to 200 C.

1 shortcrust pastry
1 egg yolk
1 red onion
1 spring onion
3 cloves of garlic
30 g butter
200 g oyster mushrooms
250 g white and brown button mushrooms
1 tbsp whole grain mustard
6 slices of Raclette cheese
1 tbsp Parmesan
salt and pepper and thyme
1 bunch of flat leaf parsley
salt and pepper

Chop the onions and garlic and start them in a large pan in butter while you clean and chop the mushrooms. They will need 5 min. Season with salt and pepper.

Add the mushrooms and on high heat cook them until they fall in and loose all the water. Add the chopped parsley and mix well.
Get of the heat and let it cool down 5 min.
Roll out the shortcrust pastry in the baking paper and spread the mustard all over.
Place the raclette cheese slices on top.
Leave a 1 inch ring free.
Pour the mushroom mix on top and fold the sides over. Spread some Parmesan on top.
Brush the outside rim with egg yolk.
Bake at 200 C for 30 min. Eat it hot.

Sunday, March 18, 2018

Eating at a Turkish Restaurant

This is Turkish Restaurant Karagöz that is in business since 1987, now in second generation. It is a Theater Restaurant. In the same building is a small stage theater called Half 9 Theater. But that is not the only theater near by. Just across the street is the big city theater and opera house. The restaurant is packed 2 hours before the shows are starting.
We did not visit one of the theaters later, we just came here to eat. It is necssary to make a reservation.
Checking a menu in the internet is easy now and so we all new what we wanted to try.

We were a party of three women and shared a warm starter platter and a platter of mixed olives.
The warm starter had mixed sigarek börek with salad. 2 pieces were filled with spinach, 2 with feta and the others with a mild lamb mince and onions. The plate was huge and it took all our strength to finish it. We were not able to finish the olives.
Offering that warm dish as a starter is the best way to get people filled up before the main course even arrives. 

We had 3 different main courses, everybody could try the others. I love lamb meat and decided on Köfte, lamb meatballs served on thin flatbread.
Köfte meatballs usually are golfball to tennisball size. I was very surprised to get very small chunks of meat. No balls in sight. They were about an inch or less and looked ripped off a chunk of minced meat. The seasoning was good but they were cooked to their death. Dry and hard to chew. Beneath it was the thin flatbread cut into 1 inch quarters. That filled the middle of an oval plate. Left and right of it was much plain Turkish yogurt that had a little mild red sauce on top. The dish was served with a small side salad. I did not finish the dish, chewing all the hard meat was not to my liking.

My friend had a huge piece of yuffka pastry covered sheep feta with a big side of salad and the always present plain yogurt. The huge amount of cheese made it very heavy and we 2 others tried to help and ate sone of it and some of the salad.

The 3rd plate was called minced lamb meat grilled on a skewer and wrapped in thin flatbread. They took it off the skewer in the kitchen and cut it into wedges and arranged them around a plate with the yogurt and pieces of salad.
The seasoning of the meat was not so good and it was very dry in the middle.

All in all we had a nice evening. The food was a 2.7 out of 5.

The last time I was eating at a Turkish restaurant was a few years ago in Hannover in the red light district. The food and service at the Urfa Restaurant was a 5 out of 5.

Saturday, March 17, 2018

St.Patrick´s Day Food

Happy St.Patrick´s Day to all you Irish folks and all other who love to celebrate this date.

I am a huge fan and celebrate it when I have the chance. A green sweater in the closet comes out on this day too. It is freezing here again after we had a week with a bit of spring feeling. But the Russian whip came back with lots of snow and icy wind gusts.

The breakfast started not with a full Irish breakfast, but with a ripe avocado on toasts and 2 poached eggs. A good way to start the day. Some green tea went with it.

Can you eat a vegan St.Patrick´s meal???  Yes, you can.

I am going out tonight to a Turkish restaurant and I checked the menu online already. I know what I will eat tonight and that is lamb. So I wanted something light and meatless for lunch.
It turned out vegan and was very tasty.

recipe for 1:
1/2 cup short grain rice
2 bay leaves
4 small spring onions
1/2 medium courgette
1 tbsp olive oil
1 tsp Zaatar
1/2 tsp sumac
1/2 tsp Baharat
salt and pepper

1 bunch basil
1 bunch Japanese spinach
2 tbsp pine nuts
3 tbsp olive oil
salt and pepper
1 tsp mango vinegar

Cook the rice with the bay leaves and the white ends of the spring onions.
Make the coarse dressing in a little blender.
Marinate the courgette slices.
In a wide pan cook the courgette discs and the spring onions together until done.
Place the rice on a plate and put most of the dressing on top.
Add the veggies and drizzle the rest over.  Enjoy!

As a dessert I prepared the German famous woodruff jelly. The taste is not known in other areas. Fresh woodruff is found in the forests here sometimes and it is very strong in smell and taste and it is slightly poisonous. It contains a little amount of cumarin. Nothing of this is in the dessert, it is made with aromas that have not seen any fresh plant.
The green stuff is not made with water but with a combination of apple juice and water, that makes a different taste.
I serve it always with vanilla custard.
The bowl is a Villeroy& Boch glass dish in black. I put a chunk of jelly in and it was literally gone in the black dish. I thought about taking an other dish. Then I tried adding a little custard and it worked.

Spaghetti with Spinach and Bacon

I am looking forward to ST. PATRICK'S DAY tomorrow.
To get into the mood I prepared that dish.
For so many years I celebrated this Irish holiday with my parents, my friends and very often with my coworkers. It started small and then went into a big event with lots of partissipants.
Now I just do it for myself.

It is fun to think about recipes and to check the amount of green foodcolouring in the house.
Since I found Pandanextract, getting something green is no longer a huge problem.
I needed some cream spinach for my dish tomorrow but there were only large packages of my favourite kind. So half of it went into the pasta dish today.

150 g spaghetti plat
225 g frozen spinach with cream
3 slices of smoked bacon
50 g grated Parmesan
1 tbsp creme fraiche
salt and pepper
Fresh basil

Cook the pasta al dente.
The spinach is in frozen chunks and can be measured very easily. I took half of the 450 g package and added the creme fraiche and put it into the microwave until heaten up.
Cut the bacon into 1 inch pieces and brown it in a pan. Drain on kitchen paper. Pour the spinach in the same pan and add fresh grated nutmeg. Add the bacon and the fresh cooked pasta. Topped with cheese and basil.

Friday, March 16, 2018

Tonkatsu for Dinner

A German pork schnitzel is a nice piece of protein to serve. There are a so many ways to prepare it. Most cuisines have a some kind of schnitzel in there repertoire.
When I ordered it at my butcher, she asked me if I wanted it flattened and very thin.

I was looking at 2 choices: Italian Milanese Style or Japanese style.

I went for the Asian method. Easier and a little bit healthier than meat wrapped in cheese and egg crust in a heavy tomato sauce.

1 pork schnitzel
1 egg
2 tbsp flour
5 tbsp panko
Salt and pepper
Tonkatsu sauce
1/2 cup short grain rice
Ao Nori
Garlic and spring onion

Season the pork and season the flour. Bread it and in 1 cm oil hot oil fry it on both sides. Drain it on kitchen paper. Drizzle with Sauce.