Thursday, October 19, 2017

Butternut with cinnamon onion topping- vegan

Do you love caramelized onions? Do you love cinnamon?

Most of you would say yes to both, but not together in one dish. That was my thought exactly when I found the recipe. I had a butternut squash sitting in my kitchen for 3 weeks now and it had to be prepared. I had no idea what to eat today including that squash. The ingredients are pretty basic and together with some bits of salad and some fruit the combination was amazing.
While I enjoyed it, I discovered I made a vegan dish.

Preheat the oven 170 C fan. To begin with you have to wash the squash, half it lenghwise and scoop out the seeds with the hairy flesh. Use some rapeseed oil and brush the squash on both sides. Season with salt and pepper.

Set it in the oven, cut side facing up and bake for 30 min. Check with a knife if it is ready after 30 min. Get it out and let it cool a little. Keep the oven running.

recipe for 2:
1 butternut squash
4 medium onions
2 tbsp rapeseed oil
1 1/2 tbsp brown sugar
1 tsp cinnamon
50 g almond flakes
1/2 tsp chili powder
salt and pepper
1 pomegranate
50 g lambs lettuce

Cut the onion in half rings, wash the lambs lettuce, get the pomegranate seeds out without making a horrible red mess.
In a dry pan toast the almond flakes, set aside.
In the same pan heat up 1 1/2 tbsp oil and saute the onions. Add brown sugar and start to caramelize. Add chili and cinnamon and season with salt and pepper.

Mix in the almonds and give it a good stir.
Scoop out some of the flesh and fill up part of the hole were the seeds stayed, layer the onion mix on both halfs and place the butternut back into the oven for 15 min.

Make a dressing for the salad with oil and vinegar and some seasoning and place a bit on top of the butternut. Sprinkle with pomegranate seeds.

Wednesday, October 18, 2017

Mazedonian Rice and Chicken

I had one fresh chicken thigh left from yesterdays Hungarian feast and wanted to prepare some fresh chicken stock for other dishes this week.

Googling through the Internet brought me this idea with uncooked rice topped with veg and fresh chicken stock cooked in the oven.

I placed the chicken thigh in a good amout of salted water with some bay leaves and got it up to a boil, reduced the heat and cooked it for 20 min.
In a small pan I fried spring onion, garlic and chopped bell pepper and a splash of wine.

I filled a 20 cm ovenproof dish with uncooked rice, placed the veggies on top and seasoned well with paprika powder.

Twice as much chicken stock to rice to cover it completely I sat the thigh on top.

Bake at 180 C fan for 20 min and let it rest outside the oven for 6 more min to absorb the rest of the stock.

1 chicken tigh
1 l salted water
2 bay leaves
1 red bell pepper
2 spring onions
2 cloves of garlic
1 tsp dried herbs
1 tbsp olive oil
50 ml white wine
salt and pepper
2 tsp paprika powder

Tuesday, October 17, 2017

Homemade Teriyaki sauce and meatballs

This may not be the Teriyaki sauce you will find in a bottle or at a Japanese restaurant, but the taste is amazing and making it at home is so satisfying. All of the ingredients are in stock if you cook Japanese dishes, so keep it homemade and enjoy.

The meatballs are made of beef, but you can use other meat as well. I served the dish with some pickled vegetables and that gives some freshness to the meal.

recipe for the meatballs, serves 2:
320 g ground beef
1 egg
40 g breadcrumbs
1 tsp sesame seeds
1 spring onion
2 cloves of garlic
1 tsp sake
1 tsp mirin
1/2 tsp sugar
1/2 tsp soy sauce
salt and pepper
light and dark sesame oil to cook
1/4 cup sake

Teriyaki sauce
2 tbsp brown sugar
2 tbsp sake
1 tbsp soy sauce
2 tbsp ketchup
1 tbsp mirin
1 spring onion
1 tbsp balsamic vinegar
1 tsp rice vinegar
1 tsp dark sesame oil

Put one spring onion and garlic in a blender and make a mince.
Add it with the other ingredients to a bowl and with your hands make a good mix.
Form golfball size meatballs.
In a pan in sesame oils give them a good browning.
When they are almost ready, chuck in the sake  and close the lid and steam them for 5 more min.

In a casserole melt the brown sugar and make a caramel. Add the sake and loosen the sugar.
Add the other ingredients and on high heat reduce it.

If it is to runny, you can dissolve some starch in water and bind the sauce.
I did not need that. 

Monday, October 16, 2017

Hungarian Cremesch - a sweet treat

I wanted some Palatschinken aka pancakes as a dessert for our Hungarian meal. It was the only thing that came to my mind, when we decided to make a 3 course meal.

The Cremesch came up and I had never heard of it before. Puff pastry with a vanilla pudding and cream filling.
Hearing that, I was sold to the recipe. It sounded easy to prepare and I started at 7 AM to be done with it before I had to leave the house at 8:40 AM. Well, it did not go to plan.
I baked the bottom and the top pieces of the dessert and made the pudding, but it did not cool down as fast as I thought and it took too long to set too.

When we came back from the shopping trip, the pudding was set and the double cream was whipped and folded in and the dessert was finished to set completely in the fridge.
Time all around is about 6 hours.

recipe for 14 pieces:
450 g puff pastry
1 l whole milk
500 ml double cream
2 packages Dr.Oetker Vanilla Pudding
8 sheets of gelatine or 1 1/2 packages ground one
1 tsp vanilla paste
1 tbsp brown rum
120 g sugar
1 tbsp vanilla sugar
2 packages cream stabilizer
2 tbsp icing sugar
1 egg

Preheat the oven 200 C.
If you use 2 puff pastry packages, use one for the top and one for the bottom .
Place the bottom sheet in a baking dish with the baking paper and stab holes in it with a fork.
Place the second one on an other baking sheet and cut it lengthwise and into 7 pieces on each side, stab it too.
Make eggwash and brush both. Bake for 18-20 min until golden.
Cool down.

Make the pudding:
Soak the gelatine in cold water.
Add 800 ml of milk to a pot, heat up.
In the rest of the milk dissolve the sugar and the 2 package content of pudding, add vanilla paste and rum.  When the milk starts to boil mix it in and cook for 2 min.
Add the gelatine and cool down completely.
IT will take longer than you think!

Beat the double cream with the vanilla sugar and the stabilzer until you
have stiff peaks. Fold in the cold pudding.

Place the baked bottom in a dish that just holds it or make a rim out of aluminium foil.
Fill in the cream mix and set the single slices of puff pastry on top.
Put in the fridge for 3 hours.
Before serving sprinkle with icing sugar.

It keeps for 2 more days.

Sunday, October 15, 2017

Paprikacsirke - Chicken and Peppers

This is the main course of our Hungarian feast. We both love chicken and it is a tasty way to eat it.
The cooking time is reasonable, so we started with it after we had eaten our Szegediner fish soup.
Preparation time in total is about 50 minutes.

A dish from Hungary without any red peppers, they may be mild or may be hot, is not complete. Seasoning with paprika powder is a must too.

recipe for 3:
3 chicken thighs
75 g smoked bacon bits
2 tbsp olive oil
2 onions
2 clove of garlic
1 red bell pepper
2 tomatoes
1 red chili
1 tsp smoked paprika
200 g sour cream
1 tsp mild paprika powder
100 mlk white wine
250 ml chicken stock
salt and pepper

Chop onions, garlic, chili, tomatoes and bell pepper .
Fry the bacon bits in a pan, later add onions, garlic and chili.

After a couple of minutes, add the bell peppers and cook 4 more minutes.
Get everything out of the pan.
Season the chicken with salt and pepper and in the same pan with a little oil brown them on both sides.

Put the veggies on top and add the wine and stock and bring to a boil, close the lid and reduce the heat and let it simmer for 35-40 min.
Mix sour cream with smoked and mild paprika powder, salt and pepper and finish the sauce with it.

Saturday, October 14, 2017

Hungarian Fish Soup - Szegedi halleves

My friend and I live in a part of our city that was mainly settled by refugees from Hungary and Romania after the second world war. Some old folks are still around and they talked about their favourite dishes. My friend was born here and she grew up with the legends that were told.

We decided to make a Saturday trip to a local museum and later cook an Hungarian meal. The museum trip was cancelled and we went shopping instead. Then started our feast.

The soup is called Szegediner Fish Soup. Szeged is the partner city of our city and that gave the idea to prepare that soup. A dish prepared the Szegediner Way is usually known as a Szegediner Goulash - pork and sauerkraut.

recipe for 4:
500 g fish  (200g cod, 150 g rainbow trout, 150 g pangasius)
1/2 lemon juice
2 bay leaves
2 juniper berries
1/2 red chili
2 tbsp butter
2 potatoes
2 onions
2 clove of garlic
1 large carrot
1/4 celeriac
1/2 leek
150 ml white wine
600 ml court bouillon
2 tomatoes
1 small can sauerkraut
200 g Greek yogurt
1 1/2 tbsp corn flour
1 egg
1 tsp Ancho chili
1 tsp paprika
1 tsp salt and pepper

Cut the fish in 4 cm pieces and get some lemon juice on top and marinate it a couple of minutes.
Chop the onion, chili and garlic and all the other vegetables.
In butter start the  onion, chili and garlic and after a couple of minutes and add the other veggies.
After 3 more minutes, add wine and broth, bay leaves and juniper berries and start to cook.
After 15 min, add the sauerkraut and cook 10 more minutes.
Add the fish cubes.

In a bowl mix the yogurt with corn starch, season and add egg and paprika and chili powder.
When the soup is ready, mix in the yogurt mix and let it bind the soup.

So good!

Friday, October 13, 2017

Chayote - an absolut unknown vegetable here

I came across it in my Asian supermarket again after a long time.

I discovered it during my holidays on the island of La Palma in the Canaries 3 years ago.

The local market sold it and my Spanish language was good enough to ask the vendor what to do with it.
And it tasted good either raw or cooked. It reminds me of a Kohlrabi.
I prepared it like I would prepare Kohlrabi, but with fresh chili and a good amount of garlic.

Recipe for 2:
1 chayote
3 cloves of garlic
2 spring onions
1 red chili
80 ml chicken stock
1 tbsp parsley
1 tbsp chives
Salt and pepper
1 tbsp olive oil

Start the olive oil and add the base with onion, garlic and chili. Season. After 3 min add the bite size chunks of chayote. Sautee for 3 min, add the chicken stock, refuce the heat and close the lid. Cook until tender.