Monday, September 25, 2017

James Bond Cake

This is a recipe from Austria I found on Pinterest. I do not know, what kind of James Bond is in this cake. It is stirred not shaked.

I bake this recipe for my coworkers to celebrate something at the office tomorrow.
I went grocery shopping yesterday and found a portable baking dish with a lid to transport the cake tomorrow. Baking it, decorating it and moving it without problems from one place to an other is really good.

250 g icing sugar
1 tbsp vanilla sugar
4 medium free range eggs
100 ml tepid water
100 ml rapeseed oil
250 g flour
1 pinch of salt
2 tsp cocoa
1 1/2 tsp baking powder

250 g canned peaches - no juice
500 ml Rama cremefine to whipp up
2 Packages Dr. Oetker Paradies cream vanilla or white chocolate
Grated chocolate

Preheat the oven 180  C.
Beat eggs with the sugars together, add oil and tepid water, mix again.
In a bowl sift flour, cocoa, salt and baking powder together.
Bring both together and make a smooth batter.
Use baking paper and a deep baking dish.
Fill in the batter and make it even.
Stick it in the oven for 17-20 min.
Let it cool down completely.
Drain the peaches and mix them.
Add the Rama cremefine and Paradies cream and beat it until smooth.

Place over the base and sprinkle some chocolate on top.
Keep cool for several hours.

Sunday, September 24, 2017

Onigiri with Chanterelle Mushrooms and Umeboshi

I love Japanese cuisine!

The Sueddeutsche Zeitung had an other recipe page and I saw chef Tohru Nakamura made something new again. He made Onigiri with fresh morels and sour and salted plum.
The morels are not in season here and the dried ones are sooo expensive. I found a bag with 10 g for 15€. No way!
Instead I bought a bag of dried chanterelle mushrooms 30 g for 3,99€. I just used half of the package and can put the rest in some meat sauce next. That was a far better value.  It is nescessary to use Japanese shortgrain rice, otherwise the onigiri have a different texture. I buy this rice at 5 kg on the internet. The same time I ordered rice, I bought Umeboshi. They are amazing mixed in rice. I tried them the first time in Kyoto at Nishiki Market.

15 g dried chanterelle mushrooms
1 piece of spring onion green
1 tbsp dark sesame oil
1 tbsp white sesame seeds

1 tbsp soy sauce
250 g Japanese shortgrain rice
2 tbsp parsley
4 umeboshi plums
2 sheets of noori

Soak the mushrooms in cold water for 30 minutes, drain and wash the mushrooms again.
Chop the green of the spring onion in fine rings and heat the sesame oil in a pan.
Put mushrooms and greens in and cook for 10 minutes, stir often.

Put on  a chopping board and finely dice.
Destone the plums and chop.
Cook the rice.
Chop the parsley and in a dry pan roast the sesame seeds.
When the rice is done, put it in a wide bowl and stir in soy sauce, mushrooms and parsley and a little salt. Let it get to a temperature were you can handle it.
With wet hands form rice balls and stick a bit of umeboshi in the middle. Form some onigiri trinangle shaped ball.

Cut noori sheet into strips and for the ones you will eat soon, wrap the noori around. The others store seperate.
I had some prawn salad and some fresh cooked prawns and some pickled veg with it.

Saturday, September 23, 2017

Chicory Watermelon Salad

With sesame soy sauce dressing.

That is so delicious.
But I have to confess, it is a lot of work to prepare a plate of salad of two people.

I had a bit of running around to get a watermelon this time of year. Season is mostly over, but I found a seedless one- which still had a lot of seeds!

1 tbsp sesame seeds
1 tbsp puffed amaranth
10 red radishes
500 g watermelon
1 chicory
3 stalks of mint

1 knob of ginger
1 small garlic clove
1/2 - 1 red chili
3 tbsp lime juice
2 tbsp soy sauce
1 tbsp rapeseed oil
2 tsp dark sesame oil
2 tsp agave syrup

In a dry pan roast the sesame seeds and set aside.
Grate ginger and garlic.
Cut the chili into rings.
Make the dressing.
Make fine slices of radishes.
Take the single chicory and cut out the bitter core. Divide into single pieces.
Chop the mint leaves.
Open the watermelon and measure about 500 g. Cut into bite size chunks.
Decorate a huge platter so everyone can dig in.
Dressing on top. 

Eggplant Beef Burger

A bun less burger!
But that does not take the feeling of eating a good burger away.

I had organic minced beef and an eggplant sitting around and thought about so many different versions to prepare it. But it was only one eggplant so making a dish with filled ones like they do in Turkey is too much effort with just one.

Making a pasta sauce was next, because eggplant and some beef sound a bit like a la Nonna from Sicily. But it did not want to eat pasta.
I came home and still had no real idea what to prepare, then I found a leaflet in the mailbox with burgers to be delivered and the idea was born. I dumped the leaflet in the paper trash bin and went inside to cook.

400 g organic beef mince
100 g bread crumbs
1 egg
1 spring onion white finely diced
1 tsp dried onion powder
1 tsp garlic powder
salt and pepper
1 tsp herbes de Provence
1 tbsp tiny capers
1 eggplant
4 slices pepper cheese
spring onion green
50 ml Bourbon

Cut the eggplant into half inch slices and salt them and let them rest 20 min.
Mix all the beef ingredients down to the capers.
In a wide pan heat up oil and dry the eggplant slices and give them a couple of minutes on each side until brown. On the side of the pan fry the onion greens.
Take both out of the pan, cover and keep warm.

Use a 6 cm ring cutter and press the beef mix inside. Make high round towers.
In the same pan brown the beef towers on all sides until dark brown, add the Bourbon and close the lid and reduce the heat and cook the patties until they are done or to your liking.

Put some ketchup on the lower eggplant disc and set a patty on top, add a slice of cheese and some tomato and the other eggplant slice. Top with fried green onion.

Thursday, September 21, 2017

Mango Lassi

I did not drink enough today. When I came home from work I needed something to boost up my inner system. Plain old water did not do the job for me.

A very ripe mango was sitting in my fruit basket and waited to be eaten. But it was nearly mush and not very good to eat on its own. But a pail of Turkish yogurt was sitting untouched in the fridge and I came up with a Mango Lassi.

The last bit will go with me to work tomorrow, I just filled a 250 ml bottle.

1 ripe mango
300 g yogurt
150 ml sparkling water
1/2 lime juice

Get everything in a mixer and make a smooth drink.

Wednesday, September 20, 2017

Leftover Entrecote and Pasta

I was looking forward to eat more of my lovely piece of beef. I cut half of the remaining piece into small cubes and put on a pot of linugine.

I had the Thermomix cooking more tomato sauce for the winter and it came handy with a few spoons today to finish my meal.

Just a courgette and a spring onion together in a pan in some olive oil and the beef added later and finished with the fresh tommy.

Such a fine kind of midweek meal.

Entrecote and herb butter

A huge piece of Entrecote is waiting for me. I checked the label outside to see the weight and saw 468 g. The first thing I did was secure the meat with some kitchen twine to make sure it wont fall apart. The next move was to get my meat thermometer out of the tool drawer.

But first things first. The herb butter.
No one can say I lack fresh herbs on my balcony. I went outside with some scissors and made a cut all round me. I selected the best and washed and dried it on kitchen paper.

Room temperature butter was waiting too. I used an ice cube tray and put the finished butter inside, that way I can use individual blocks and place them on the meat and the potatoes.

Boiling just a small amount of potatoes in a pot makes no sense. I stabbed them with a fork and placed them in the microwave for 10 min at 800 watts. Done.

The veggie side of the dish is Baby spinach. Just a small onion and a bit of garlic sauteed in oil and the spinach on top with some salt, pepper and nutmeg. Easy peasy!

I oiled the entrecote after I put some salt on it. No pepper, because that will burn and turn bitter. I used a cast iron griddle pan and had the meat on each side in the pan for 3 min on high heat.
I turned my little oven to 150 C and placed the entrecote with the temperature probe in.
I love my steaks at 58 C. Out it went and covered resting on a warm plate for 5 min.

Now I am looking forward to about 270 g of leftover entrecote to use up this week.

Monday, September 18, 2017

Duck Breast with Blueberry Ketchup and pointed Cabbage

Served with Pearl Barley.

The ketchup I made at the beginning of this week and it needed something to go with. I went to my usual Saturday supermarket and checked the organic and regional section. They sell produce from a range of 150 km around. I found a duck breast amidst all the different free range chicken stuff and was very happy about it - it was 30 % off, because had to sold and eaten today.

I bought a package of large pearl barley and a special kind of cabbage -Spitzkohl - pointed cabbage.  This has much softer leaves then the regular white cabbage and is rolled up at the top to look like a pointed hat. It does not take much time to soften up in boiling water and is eaten best with some cream sauce.

recipe serves 2:
1 large duck breast
salt and pepper
5 tbsp Bourbon whiskey

1/2 pointed cabbage
2 spring onions
1 tbsp butter
50 ml cream
1 pinch of nutmeg,
salt and pepper
1 pinch Piment d´Espelette

75 g pearl barley - large or small is your choice
1 chicken stock cube

The barley cooks for 20 min and then rests in the stock for 10 min.
Criss Cross the skin of the duck breast with a sharp knife, do not cut into the meat.
Place the breast with the skin side down into a cold pan and start the heat on high.
Cut the cabbage leaves into bite size chunks, cook it in boiling salted water for 3 min, drain unter cold water.
Chop the spring onion and saute it in butter, add the cream and the seasoning and add the cabbage and cook for 3 minutes.
Turn the duck breast in the pan to the other side and brown it. Now you can place it into the oven or, just as I did, splash the whiskey into the pan, close the lid and turn down the heat to medium and let the breast cook to your liking.

Cut into slices and serve with the ketchup.


Sunday, September 17, 2017

Warmed up Mozzarella and iced Cucumbers

This is a recipe from chef Tohru Nakamura from a Restaurant in Munich who writes recipes for the Sueddeutsche Zeitung.  I saw the picture and had the taste on my tongue. The ingredients are simple but as always I changed them to my possibilites and what I had in stock.

Take the plastic bag with the mozzarella ball out of the fridge and place it in a bowl with not boiling but hot water. Let it sit 10 - 15 minutes. Place the cucumber in the freezer for 10 minutes.
In the meantime raid the edible flowers in your garden or in the herb pots. I added a few tiny tomatoes and one baby bell pepper to the mix.
Get the fresh herbs together and you are ready to go,

recipe for 2:
125 g Mozzarella
1 medium sized garden cucumber
2 stalks of basil
2 stalks of mint
1 baby orange bell pepper
10 mini tomatoes
edible flowers
1 tsp dark sesame oil
2 tbsp olive oil
1 tsp rice vinegar
1 tsp  white balsamic vinegar
1 lime zest and juice
1 spring onion
salt and pepper

Make the dressing first.
Chop spring onion, mint, basil and place it in a jar. Add lime zest and juice, sesame and olive oil and the 2 vinegars. Season with salt and pepper.
Chop the deseeded bell pepper in tiny cubes.
Clean the flowers.
Take the cucumber out of the freezer and top and tail it. Use a speed peeler and peel off strips so that you have still a bit of peel on each strip. Discard the wet middle bit.
Place the cucumber strips in a bowl and dress it with the sauce. Let it sit a couple of minutes.
Take two deep plates.

Cut the mozzarella into two discs.
Half of the cucumber strips divide in the middle of both plates and set the mozzarella on top. Season with salt and pepper and place some cucumber curls on top.
Add the bell pepper cubes and tomatoes around and add the edible flowers and a bit of basil.
Pour the rest of the dressing on both plates.

Saturday, September 16, 2017

Peas and Coconut Soup with Apple Sesame strips

This is a so fast and tasty recipe and it is based on organic products. I found it in a magazine issue from Germany´s major DM drugstore chain. They sell lots of organic dry store goods. I seldom catch the new news item there, but my BFF is collecting them for me and just takes out the recipe she thinks I might like. This recipe definetly is a winner.

recipe for 2:
2 spring onions
2 cloves of garlic
1 tbsp organic coconut oil
250 g frozen organic peas
250 ml veg stock
200 ml coconut milk
salt and pepper
1 tsp maple syrup
1 tsp apple vinegar

1 apple
1/2 lemon
2 tbsp honey
2 tbsp unpeeled sesame
1 tbsp coconut oil

Chop onions and garlic and in coconut oil give them 3 minutes, add the frozen peas and the veg stock and cook for 10 minutes.
Add coconut milk and season with salt and pepper.
Use a stick blender and make a fine soup.
Add maple syrup and apple vinegar and the soup is ready.

While the peas are cooking, peel the apple and cut it into wedges. Drench with lemon juice. Coat in honey and sesame seeds. In a small pan heat up the coconut oil and toss the apple slices in. On medium heat brown the sesame a little.
Toss the slices in the soup and serve.

Friday, September 15, 2017

Indian Mango Rice Salad

I have a ripe mango in my fruit basket.

During the commute home I thought about something not sweet to eat containing that mango.
I arrived home and checked Google and found an idea. The recipe there was pretty basic and just contained 2 teaspoons full of curry powder. That is not my way of cooking Indian cuisine.
I gave the recipe a swift kick in the backside and came out with a salad that will be one of my future summer salads.It is soooo tasty and really fast to prepare.

250 g Basmati rice
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp garam masala
1/2 tsp tumeric
1/2 tsp dried lovage
2,5 l salted water

1 ripe mango
120 g cherry tomatoes
3 spring onions
1 bunch chives
1/4 bunch parsley
1 lime zest and half of the juice

300 g Greek yogurt
2 tsp java curry powder
2 tsp agave syrup
1 tbsp rapeseed oil
salt and pepper

Cook the rice with the spices in the water and drain and let it cool down.
Peel the mango and cut the flesh in bite size pieces, set aside.
Chop spring onion and chives and parsley and half the tomatoes.
Mix that with the cold rice.
Make the dressing and mix that in the rice mix.
Add the lime zest and lime juice and the fresh mango pieces.
Serve and enjoy.

Thursday, September 14, 2017

Broccoli Cashew and Potato bake

I did some brainstorming today to find a solution for a fresh broccoli I bought yesterday. It was a nasty rainy and stormy day and I dreamed about a hot soup. But my favourite soup with broccoli and peanutbutter. So what else to do with the head of broccoli.

I had a handfull of potatoes in my pail and they needed a purpose, I cleaned everything and tossed it in oil and spices. A cup of cashew nuts with paprika powder gave the final touch.

A nice dip with sweet chili sauce makes the dish complete.

1 head of broccoli
4 potatoes
50 g cashews
paprika powder
herbes de Provence
salt and pepper
olive oil
2 tbsp Greek yogurt
1 tbsp mayo
2 tbsp sweet chili sauce

Wednesday, September 13, 2017

Tomato Tarte Tatin

I have a bowl fresh harvested tomatoes sitting around and a small leaflet from an Italian organic grocer. I found a recipe there a couple of weeks ago. Now is the time to prepare it, because I bought a bag of fresh puff pastry dough last week.

Use an ovenproof pan and you can save on washing up. I have a tarte tatin pan for my induction hob and it works well.

500 g cherry tomatoes or any others
1 puff pastry dough
2 tbsp of butter
1 tbsp brown sugar
2 tbsp balsamic vinegar
salt and pepper
1 tsp dried oregano and some fresh one for decoration

Preheat the oven 200 C.
Cut the cherry tomatoes in half, the bigger ones into quarters and leaf the mini tomatoes as they are.
Melt the butter and add the sugar. When it becomes amber coloured, add the tomatoes, season with salt and pepper and oregano and cook on high heat for 5 minutes.
Add the balsamic vinegar and cook 2 minutes more. Shut the heat down.
Cut out the puff pastry in the size of the pan and place it over the tomato mix. DO NOT burn your fingers on the hot liquid!

Tuck the pastry in around the sides of the pan and stick it in the oven and bake for 20 minutes.
When it comes out, let it rest 10 minutes.
Put a large plate on top and turn it over.l
Decorate with some fresh Oregano leaves.