One Pot French Chipolata Rice

The thin raw French Chipolata sausages are awesome to put on a grill, but I wanted to do a whole dish with it.

Nothing better than a one pot cook. Lots of veggies, a good sausage and spicy sauce to cook the rice in. 

I used a couple of my dried tiny chilis, they give a lovely kick to the sauce. Since I bought a new plant for this year and put it on the balcony, I hope for the same good harvest as last year. That's why I took some more out of the jar as usual.

A good one pot needs an asortment of fresh vegetables. They went in the pot first, then the chopped up Chipolata sausages followed to get a light color.

But everything cooks in the sauce with the rice together. The whole dish from start to finish just took me 30 minutes. Veg prep first and headstart in the pot. While that cooks cut up the meat and get the condiments ready and wash the rice.

Cooking time after the rice gets in is just 12 minutes covered on medium low heat. A bit of greenery at last and then it is ready to serve.

Ingredients:

400 g Chipolata French Bratwurst

2 tbsp olive oil

1/2 red onion

2 green onions

3 garlic cloves

8 tiny chilis

1 large carrot

2 celery stalks

50 g leel

2 tbsp paprika paste

3 tbsp ayvar

3 1/2 cups chicken stock (rice cooker cups)

11/2 cup longgrain rice

Salt, pepper, herbes de Provence

Cucumber Avocado Salad TikTok

After I watched the Reel this morning, I finally knew what to do with my cucumber and avocado sitting on my kitchen counter.

I've watched "annantonje" and 5 minutes later I started getting the ingredients together for the salad

The original recipe used blueberries, but I used an apple and instead of a huge bunch of parsley I went out on my balcony and harvested a bunch of different herbs.

Recipe for 2:

Strips from a large cucumber without the wet middle

1 avocado cubed

Bunch of fresh herbs

Green parts of 3 spring onions

1/2 red onion thinly sliced

1 apple, cubed

50 g pecans chopped

2 tsp medium hot mustard

1 lemon juiced

4 tbsp olive oil

Salt and pepper

Get all ingredients together and put the dressing on top. Mix well and serve fresh.

No Cedric Grolets viral Fruits

These are not the ones made famous by Cedric Grolet, but a very good affordable alternative. They are made in Turkey.

Paying €4,99 a piece at KAUFLAND supermarket is a good start.

For the real stuff you pay €18 to €20 a piece.

The freezer part at Kaufland was almost empty where the fruits were. Only 3 varieties were left. I took 2, the 3rd one was Cocoa.

A pity no Mango. But Pistacchio and Raspberry were left on the shelf.

They need to defrost first and then rest at roomtemperature for 15 min. Since I took them on a 20 minute car journey without cooling, I only had to give them the time to get up to roomtemp.

The raspberry weighs 80 g and the pistacchio 90 g. I have no idea about the size of the French ones. 

The raspberry is too sweet for me. No tartness as you would expect from a raspberry. 

The pistacchio is great, a good combination of pistacchio cream, crunch and shell. 

I hope I will find a mango soon.

Fregola Di Pesce

I love the tiny toasted pasta balls that are named Fregola Sarda.

I found this Italian recipe in my food magazine issue from Istambul, named Deniz Mahsullü Fregola Makarnası

Today I bought frozen mixed seafood and used up the prawns I bought in France on Saturday. The tiny pasta balls are a staple in my household.

I had done a translation of the ingredients already and just needed a look if I gathered everything.

Defrosting the frutti di mare and shelling the prawns too the longest. The cooking itself was fast.

The fregola was cooked like pasta in salted water for 7 minutes, then drained and set aside. I used cold water to defrost the seafood and it took me 10 minutes to get the prawns ready.

In a wide pan the butter and oil heated up and onion and garlic went in. After 3 min the paprika paste and after a little more cooking the tomato passata. Since the sauce needed more water, vegetable stock was added. 

Just seasoned with salt, pepper, green paprika and smoked paprika.

The cooked fregola was next and the defrosted seafood. The cooked prawns followed and it finished with parsley.

Ingredients for 2:

90 g Fregola sarda

125 g frutti di mare

100 g peeled prawns

1 large green onion

3 garlic cloves

2 tsp paprika paste

200 ml tomato passata

100 ml veg stock from paste

2 tbsp fresh parsley

Puff Pastry with Mushrooms and Bacon

My food haul in France brought back lots of goodies. Some of them I bought without knowing what to do with them.

A punnet of button mushrooms and some bacon are the star of this bake. 

Important for working with puff pastry is the temperature of the filling. The butter dough does not love a hot filling on top. The dough gets soggy and wont rise and get flakey.

I prepared the filling an hour before and it had time to cool completely.

Recipe for 4 pieces:

230 g ready made rectangular puff pastry

1 tsp butter

75 g bacon bits

2 spring onions

250 g white button mushrooms

2 tbsp parsley

2 eggs

35 ml double cream

Salt, pepper, nutmeg, smoked paprika

Cream for brushing

Keep the pastry in the fridge until you finally need it. In a wide pan melt the butter and add bacon and onions first to give them a 3 min headstart, then add the sliced mushrooms. Season with salt, pepper and smoked paprika.

In a bowl crack the eggs and stir in the cream, season with salt, pepper and nutmeg. You can add some cheese if you like. But that takes away the mushroom taste. 

Stir in the egg mix and let it cook until it thickens. Chop parsley as finish. Cool down.

Preheat the oven 200 C fan.

Unroll the pastry and cut it in 4 pieces. Set the filling on top and fold the sides up to make an open top. Brush with cream.

Bake for 25 min.

Amore del Piemonti cestini

I was grocery shopping in the Alsace region again. It is always fun to look for goodies that I have never seen before.

In the bakery area of the supermarket stood a table with stacks of plastic packed little pralines with different fillings.

I have never seen these before and at home I looked up the history. A French company is producing them to show the rich flavours of the Italian province of Piemont. There haselnuts and chocolate products are playing a major role.

Cestini in Italian means little basket. A shortcrust round tartelette is baked and filled with a cream with or without nuts. 

I bought Pistacchio cestini, because since the Dubai chocolate hype everything pistacchio sells. When I find them again, I will try the other ones too.

Meatballs with Sage and Bulgour with Vermicelli

This is an other Turkish recipe from my Istambul food magazine issue.

The original recipe used Şehriye Pilavı (they look like larger Kritharaki). But I had some Bulgour with added browned vermicelli at home.

What intrigued me was adding fresh sage leaves as herbs to the meat. I rarely use it for beef dishes, more with duck or goose. The distinct flavour of the sage is coming through. Adding some leaves to the chickenstock for the pilaw was a good idea too.

Ingredients for 3:

500 g ground beef

15 sage leaves

1 yellow onion

3 garlic cloves

Zest of 1 lemon

1 breadroll soaked and squeezed

2 tbsp yogurt

2 tsp adanana köfte seasoning

Salt and pepper

2 tbsp olive oil

Side:

120 g bulgour with vermicelli

450 ml chickenstock

5 sage leaves

1 tbsp oil

 

Bring the meat mixture together and form patties with your hands. In a hot pan with some oil cook them first on high heat on both sides for 3 minutes, then reduce the heat to medium low and cook the meatballs for 15 minutes more.

Turn them every 5 minutes.

The bulgour needs a little oil in a small pot and then must be stirred often to get covered. Hot chickenstock with sage goes in. Reduce the heat to low, cover and cook for 15 minutes.