Danishes with Peaches on Pudding Cream

Each Danish has a single piece of milk chocolate inserted in the middle.

The fresh peaches are getting softer everyday and a puff pastry roll is waiting to be baked. But a good Danish needs something more, a nice layer of pudding as a base.

My KOMET pudding box still has some packages to choose from. I used pineapple flavour today

To give the pudding a little more structure, I only used 450 ml of milk instead of 500 ml. The pudding cream is nicely flavoured of faux pineapple, but it works well with the fresh peaches.

I've cut the puff pastry in 4 quarters and filled them. Last idea was the piece of chocolate. The edges of the pastry came up over the filling, brushed with some milk and was baked at 

200 C fan for 20 min

Ingredients:

1 rectangular roll of puff pastry

450 ml whole milk

30 g sugar

1 package pineapple pudding powder

2 ripe peaches

4 single pieces of milk chocolate

Milk to brush

Chicken with Masala Spicepaste Surinamese style

This paste has 3 chilis for heat on the front of the package. The 2 packages I already used had only one chili. Lets get cooking spicy today.

They use a lot of green beans in Surinam, but the yardlong variety. I only had access to our usual green Bobby beans. You can either make this dish with rice or cook it with potatoes.

I opted for Basmati and went ahead and started the ricecooker first.

Boneless and skinless chicken thighs are working great here, but prawns or Tofu would work too.

Recipe for 4:

400 g chicken thighs

1 tbsp oil

1 yellow onion

2 spring onion

3 garlic cloves

200 g green beans

3 hardboiled eggs

250 ml water

1 spicenblend package

1 1/2 ricecooker cups Basmati

Chop both types of onions and sautee them in oil for 3 minutes. Keep some of the soring onion green back for garnish. Cut the chicken thighs in bite size chunks and add them to the wok.

Clean the beans and cook them together with the eggs for 10 minutes. Let the eggs cool in cold water.

Add the spiceblend to the wok and pour in the water. Cook for 7 minutes, then add the beans and the rice to thicken the sauce.

Peel the eggs and cut them in slices and set them on top. Sprinkle with green onion.

 

 

 

 

Tirokafteri or Cheese spread

A Greek spread with sheep feta to dip some bread in.

The well known one is Tzaziki, made from Greek yogurt. This dip can be found everywhere, but Tirokafteri is mostly unknown outside of Greece.

It is a bit more substancial. Since there are no cucumbers in, it does not water down and can be served over 2 or 3 days.

I checked "Leckerschmecker" and found this recipe. I just added some fresh thyme and oregano, because I had some sitting on my cutting board from the Focaccia baking.

Recipe:

200 g sheep/goatmilk feta

150 g full fat Greek yogurt

2 tbsp olive oil

1/2 lemon juiced

1 garlic clove or 2 tsp paste

Paprika powder, little salt and pepper

Fresh thyme and oregano

Use a fork to break down the feta. Stir everything else in until smooth.

Focaccia with Olives

This bread takes some time and patience and goes over 2 days.

But the bread has only 5 ingredients and that makes it perfect. The topping can be choosen by you. I went for green olives, fresh herbs and some fleur de sel.

Start in the early afternoon at the first day. Combine flour and water to a shaggy substance, cover with a lid and let the Autolyse work for you. Wait a full hour.

That means the moisture is slowly penetrating the flour. The dough later will have an 82 to 85 % hydration.

The salt is going in the leftover water to dissolve. The 5 g fresh yeast gets crumbled.

Use a standmixer and put the dough in. Add salted water and yeast and let the machine knead for 10 minutes.

Clean the hydration bowl and brush it with olive oil. Put the doughball in and cover with a lid. Let it sit at room temperature.

Now comes the fun part. Every 20 minutes wet your hands and strech and fold the dough. Do that at least 6 times. Then cover and stick it in the fridge over night or 18 to 24 hours.

The next day let it come to room temp. Fold it again. Use a baking sheet with baking paper and pour olive oil on top. Not too much, but 4 to 5 tbsp. Dump the dough on top. Strech and turn over. Now get it in shape.

I cut green olives in rings and cleaned fresh herbs. I put dimples with my fingers in the dough and put the olives in. When they only sit on top, they likely fall off. Next herbs and some fleur de sel.

Preheat the oven 250 C.

Put the bread in and toss a cup of water on the bottom of the oven. Close and reduce the heat to 230 C.

Bake for 25 min.

Babi Ketjap Pork Indonesian style

One other spice blend package from my trip to the JUMBO supermarket in the Netherlands. This time with pork.

Easy, tasty and quick to prepare.

I have bought 500 g of pork neck steaks and was looking for a way to prepare them. Then I checked the spice blends still sitting around and the dish was good to go.

The only other ingredients were an onion and water. But from my Spanish vegan Romesco sauce was still the green upper part of the leek in my veggie drawer in the fridge. A bit more veggies are always better.

Recipe for 4:

Babi Ketjap spice paste

500 g pork neck steak

1 tbsp oil

1 onion

60 g leek

2 garlic cloves

2 tbsp soy sauce

1 tsp red chili paste or sambal olec

Salt and pepper

2,5 cups of water

Rice or pasta

Chop the veggies and cut the pork in bite size chunks. Heat up oil in a wok and start with onion and garlic. When it is softened add the pork.

Brown on all sides then add the leek. Season with salt and pepper.

Now add the spice paste and stir that in. Pour the water in next and stir until everthing is dissolved.

Add soy sauce and chili paste. Reduce the heat and cook until the pork is done. Pork neck does not take long, 20 min should be enough.

Serve with pasta or rice.

Romesco Sauce with Leek - vegan

My BFF brought back a food magazine issue from Iceland for me. I bought one myself there 10 years ago and cooked some of the recipes.

This issue is a Summer edition and some Icelanders may have spend their Summer in Spain. Grill recipes and some great recipes from this region, but in Icelandic language.

GRILLAÐUR BLAÐLAUKUR MED ROMESCO-SÓSU

Thanks to google-translate and my prior trip to Iceland I could get the recipe completed.

This recipe is from the Catalonia region in the North East of Spain. It is pure vegan.

First step: preheat your oven 180 C fan

Second step: clean and roughly cut red bell peppers and tomatoes and take the top off a garlic bulb. Place it on a baking tray and brush with oil and season with salt. Bake for 30 minutes.

Third step: chop 2 medium onions and measure out 100 g of seeds. Fry off the onions in olive oil until golden and add the seeds to get toasted.

Forth step: take the white part of a leek and put a string on it every 6 cm. Cut it and cook it in salted water for 10 minutes.

Fifth step: in a large bowl bring oven veggies, pressed out garlic and onion seed mix together. Season with smoked paprika, more salt and a good dose of pepper and use a stick blender to make a spread. More coarse or fine as you like it.

Sixth step: romesco sauce on the bottom an leek on top and serve.

Ingredients:

1 large leek

2 red bell peppers

2 large tomatoes

1 bulb of garlic

Olive oil

50 g sunflower seeds

40 g pumpkin seedd

10 g pine nuts

(Use walnuts and hazelnuts if you don't cook for someone with nut allergies)

Salt, pepper, smoked paprika

Raclette Cheese and Bacon topped smashed Potatoes

4 larger potatoes were sitting in my potato hamper waiting to be cooked. And some slices of raw smoked ham were in the fridge from the green bean recipe.

Raclette Cheese was from my last trip to get groceries in France. It keeps for a long time in the fridge.

Peeling and cooking the potatoes came first. A baking sheet with baking paper and the potatoes were smashed. Salt and pepper and a good splash of olive oil.

Preheat the oven to 180 C fan and bake them for 25 min until the edges get crispy. Now top them with ham and cheese and back in the oven until the cheese has melted all over.

Ingredients:

4 larger potatoes

8 slices of raw smoked ham

4 thick slices Raclette cheese

Olive oil

Salt and pepper