Banana Carrot Cake GF

I am trying a gluten free cake recipe when one of my friends is visiting me again, she has to stay away from wheat gluten.

The recipe was dubbed a fail by "Nicol Nic 99", because she did not use any sweetener, just the bananas.

I added coconut flower sugar and a good dose of mixed spice to get some taste in the cake.

It is in the oven now and after frosting it, I am looking forward to try it.

The method is simple, just mash the bananas, and use a box grater for the carrots. A simple bowl and a spatula are all the other tools needed.

Preheat the oven 180 C and bake for 30 min.

Check with a wooden skewer if the cake is ready. Let it cool down completely and top it with frosting.

And the verdict: a tasty soft cake!

Ingredients:

150 g carrots

2 soft bananas

2 eggs

23 g coconut flour

30 g coconut flower sugar

20 ml olive oil

30 ml milk

Pinch of salt

1/2 tsp mixed spice

Frosting:

150 g cream cheese

Coconut cream

Dessicated coconut

Kaldereta sa Gata with Peanut Butter Filipino style

Filipino style Beef Goulash with coconut milk and peanut butter.

What I like in Filipino recipes is that they use a lot of vegetables in their dishes. A part of them was fried in a pan on the side and only added 15 minutes before the goulash was done.

It is from "Mama's Guide Recipes" I've found on Pinterest.

The preptime takes a little time. But if you start the beef first, you have just enough time to peel amd cut the onions and garlic and the tomatoes

When the beef is seared, take it out in a colander with the juice. Add a little more oil to the pot and start the onions and garlic. After 3 min add the tomatoes and cook 3 more min.

Now add the beef and juice, beef stock, coconut milk, fish sauce, bay leaves, pepper and salt and bring to a boil, cover and cook for 90 min. Keep the heat at medium low to prevent the coconut milk from splitting, but take care it tends to boil over easily.

Now peel potatoes and carrot and chop both in small pieces, the same with the bell pepper. Use a pan with oil to fry potatoes and carrots first, and after 15 min add the peppers. They need time to get a bit soft. Season with salt and pepper and add a gluck of water after 10 min to steam a bit.

Add them to the goulash the last 15 min. Now in with the ketchup and the peanut butter.

Ingredients for 4:

900 g beef goulash

2 tbsp butter

Oil

2 medium onions

8 garlic cloves

5 tomatoes or 12 cherry tomatoes

1 tsp salt, 1 tsp pepper

2 tbsp fish sauce

400 ml beef stock

400 ml coconut milk

2 bay leaves

1 red chili

2 bigger potatoes

2 carrots

1 red bell pepper

100 ml ketchup

2 heaped tbsp peanut butter

Eat it with rice or bread, but just on its own it is very good too.

Soy glazed Aubergine over Rice Japanese style

This is a vegetarian  Aaron&Claire YT recipe.

It is a relative easy to prepare dish, but it needs a bit of oil. Aubergines are well known for soaking up some of it.

Start the Japanese shortgrain rice first in the rice cooker.

Prepare green onion, ginger and garlic. Mix the sauce and set aside.

Slice 1,5 cm tranches off the aubergine and salt them a little. Coat them in cornstarch on both sides. Bake them in two batches in oil 3 min on each side.

Clean the pan or use a second one. Put in the oil and fry off the veggies, add the sauce and place the cooked aubergine slices in to coat in the sauce.

Place the rice on the bottom of a bowl and put the aubergine slices on top. Sprinkle with greens from the onion and sesame seeds.

Ingredients:

1 large aubergine/eggplant

2 green onions

4 garlic cloves

1 knob of ginger

5 tbsp cornstarch

Salt  pepper

Sesame seeds

Sauce:

2 tbsp dark soy sauce

2 tbsp Mirin

2 tbsp Sake

1 tsp rice syrup

Trackday food in Oschersleben

I was at a trackday at the Motorsport Arena Oschersleben in Saxonia'-Anhalt.  The trackday organizer provides at hot lunch when the engines go silent for Motorenruhe.

They use a good butcher with catering. A lot of work for 70 drivers and a lot of passenger princes or princesses. 

A warm lunch on a very windy day, later we had severe storm gusts, is very welcome.

They offered braised pork, chicken, potato gratin, wedges and mixed veggies. A tiny vanilla cream for dessert.

Later we had small pots of locally sourced ice cream varieties.

A solid lunch that kept us fighting against the storm on track later.

Eating out at Kizuna Sushi & Grill

After a 5 hours drive with some short stops I have reached Oschersleben again. Tomorrow I will be driving at Motorsport Arena Oschersleben.

I reached the city center and parked my car to walk around the corner and reached the pedestrian area. A short walk to the restaurant.

Lunchtime there was busy, but I have got a table.

I ordered from the lunch menu and that included a Tom Yum Soup.

As a main I ordered in house made noodles with roasted duck.

Both very good

Red Carmargue Rice as Dirty Rice

The chicken in vinegar asked to be served with Dirty Rice.

That is usual some kind of meatfree Jambalaya. But I did not have the ingredients for that at home. Some checking my cupboard stuff a box with red rice came up.

Carmargue red rice is rare and expensive. It is wholegrain rice and cooks double the time of regular rice. But it had the right color for dirty rice.

I added a green onion, half of a red bell pepper and half of a small can of sweet corn as veggies to the pot and sweated them down for 3 minutes. Then the washed rice went in and good double the water. 2 tsp of Turkish paprika paste went in. 

When you do not soak the rice before using it, even after the cooking time it will stay a little firm like mist of the wholegrain rices do.

Season it with hot smoked paprika, salt and pepper and it is good to serve with the main dish.

Ingredients:

1 rice cooker cup of red carmargue rice, washed

2 1/2 rice cooker cups water

1 heaped tsp paprika paste

1 tbsp olive oil

1 spring onion

1/2 red bell pepper

1/2 small can sweet corn

Hot smoked paprika, salt and pepper

Poulet au Vinaigre

Chicken in Vinegar? I read that and thought why not white wine? It is from the region of Auvergne-Rhône-Alpes.

But the taste is great and not vinegary!

I bought a whole cornfed chicken raised in France and a bottle of white wine vinegar. The few other ingredients were at home.

The recipe is from my new French cooking msgazine issue. I read the ingredients list and thought 3 gousses s'ail en chemise = garlic cloves in a shirt :-)  not peeling the cloves.

Brown the chicken pieces on both sides, add the veggies and the tarragon.

There is a neat trick to cook with vinegar. Put all the ingredients in, grab a lid in one hand and the measured out vinegar in the other. Pour it over the chicken and close the lid immediately.

Put the pot in the oven and bake it for 30 min.

The chicken is served with some kind of Dirty Rice.

Use the carcass and all offcuts to cook some good chicken stock.

Ingredients:

1,6 kg whole cornfed chicken, broken down in 8 pieces

Chicken seasoning

1 tbsp oil

30 g butter

1 large yellow onion, quartered

2 shallots, quartered

1 large carrot in big chunks

3 tarragon sprigs

150 ml white wine vinegar

Salt and pepper