Pastry filled with Chocolate Foam Kisses

Schaumküsse is the exact name of the Marshmallow Fluff like filled treats. 

I grew up with these treats and they were named Negerkuss, since they are chocolate covered. But today that is no longer political correct.

Watching several content creators baking this treat, I decided the next time I find the regional Schaumküsse from Köhler factory I will give this bake a try.

The first reel I saw showed the use of an enriched yeasty dough that was filled. Others used puff pastry. 

But the use of an enriched dough is the right choice. There are often available in larger supermarkets when making and proofing a yeasty dough is too much work. I bought a very good one that used butter.

Recipe for 4 pastries:

1 rectangular sweet yeast dough with butter

4 to 7 chocolate covered marshmallow foam treats 

1 egg

Unroll the dough and preheat the oven 180 C.

Cut off the bottom wafers from the treats and eat them. Since Shrinkflation has happend here in the box too, it will take a lot more of the smaller ones to spread around.

Measure the middle of the dough and draw a line with a pizza cutter.

Use a pallet knife and crush and spread the marshmallow chocolatd paste all over one side. Fold the dough over and pat the edges down. Use the pizza cutter and make 4 strips. Roll them up and place on a baking sheet. Brush with egg wash.

Bake for 30 to 35 min.

 

 

Pea Pasta for St.Patrick's Day

Usually for a sissors cut dough most people use spinach. But I did not have any.

But a big bag of frozen peas. I defrosted the amount I needed for the dough, added salt, water, egg and olive oil together with the peas to a blender. 

Manitoba flour and the green stuff with a tiny bit of more water kneaded to a dough ball. Wrapped in clingfilm to rest for 30 minutes.

In a huge pot of boiling salted water the pasta is cut in. Cooking time when they are swimming on top is 3 minutes. Cut and boil them in two batches, otherwise they will stick in the pot.

The sauce is with more peas. Bacon, onion, chicken stock and peas. Some seasoning and some chili paste. Done. 

The stracciatella di Burrata and the Parmesan chunks as a finish. Lovely cheese pull.

Pasta:

300 g Manitoba flour

1 egg

130 g defrosted peas

1/2 tsp salt

Nutmeg

1 tbsp olive oil

40 - 60 ml water

Sauce:

100 g bacon bits

2 green onions

200 g peas

100 ml chicken stock

Salt, pepper, herbes de Provence

Chili paste

Topping:

Stracciatella di Burrata, Parmesan

Skrei with Jaroma Cabbage

Norwegian Skrei is in season now. But it is a very expensive type of fish.

But worth its price. I bought 250 g for 12€. Luckily less you do with it, more its special flavour and structure comes out to play.

I only seasoned it and cooked it in a pan with butter and garlic. 

I bought a jar of Organic fish stock at the fishmonger. I used the stock to cook the jaroma cabbage in. Then drained it and saved the stock for a roue.

As a side I microwaved some small potatoes and the garlic butter from the pan went over them.

Ingredients:

250 g Skrei

Fish seasoning

4 tbsp butter

3 cloves of garlic

400 ml organic fish stock

250 g Jaroma cabbage

1 tbsp flour

75 ml milk

2 tsp mustard cream

2 tsp horseradish

3 tbsp creme fraiche

Salt and pepper

Chives, dill

4 potatoes

Cut the cabbage in 1 cm strips. Heat up the stock and put it in to cook 3 to 4 min. Drain and keep the stock.

Use the same pot and melt 2 tbsp butter and add the flour. Stir very well and add milk, stir to prevent lumps. Add stock - about 250 ml.

Then put in mustard, horseradish and creme fraiche. Put the cabbage back in with some fresh chives and dill.

Cut the Skrei in 1 inch pieces and removing it from the skin. Season with fish seasoning.  Heat up a pan with the butter and fry the garlic, then put the fish in and let it get color 3 min on each side.

Serve with butter garlic potatoes.

Banana Chocolate Pancake

This pancake recipe I found on FB by HasanElifTas - Turkish cooking.

The ingredients list is easy and it only take some minutes to stir it together. But you will need patience to cook it in a covered pan.

Recipe for 1 pancake:

1 very ripe banana

2 eggs

2 tbsp Nutella

2 tbsp flour

2 tbsp cornstarch

1 tsp baking powder

Tiny pinch of salt

Chocolate chips to sprinkle on top

1 knob of butter and a little oil for the pan

In a bowl mash the banana. Crack the eggs in and mix well. Add the dry ingredients snd mix well. The Nutella goes in last. Mix well.

Heat up butter and oil in a nonstick pan. Pour the batter in. Get as much chocolate chips on top as you like. Set the heat on medium low and cover and start to cook it. I started with 4,5 out of 9, then went on 5,5 out of 9 heat. Bake for around 20 min.

Pasta with Tuna, Celery and Sweet Corn

Tuna fish from a can is so versatile. 

I had some celery and spring onion in my fridge that needed to go. A can of tuna is the protein source here, together with some cream cheese and sour cream.

A good amount of seasoning and lots of starchy pasta water made that a great pasta sauce. Don't be shy to season. Add a lot more than you think you need and that will turn out right.

I did not need much salt, pasta water was heavily salted. I used long wavey Mafaldine pasta.

Ingredients:

175 g Mafaldine pasta

1 medium can tuna fish

1 tbsp oil

1 green onion

3 cloves of garlic

2 celery stalks

1 small can sweet corn

100 g cream cheese

50 g sour cream

Parmesan

Smoked paprika, salt, pepper, Piment d'Espelette, Italian herbs, dried chives

Start with the pasta, you will need the water for the sauce.

Chop onion, garlic and celery. Heat up the oil and sautee that. Drain the tuna and add it. Season. Next follows the sweet corn and 1 ladle of pasta water. Let it cook 2 min.

Cream cheese and sour cream next and more pasta water.

Drain the pasta ( keep some water) and add it to the pan. Stir well and check for more seasoning.

I topped it with some Parmesan. That makes 2 good portions.

Gochujang Garlic Butter Prawns

This is a recipe from YT Aaron&Claire. But I changed it a little due to my preferences.

I love green onions, as Aaron does. But I am leaving on Friday and only 2 tiny ones were left. But a small yellow onion helped me out.

First priority is the rice. The prawns are ready so quickly that the rice to be cooked halfway before you start.

The sauce has a whole lot of ingredients. Best to put them in a row on the counter to use them all. I discovered that my Gochujang was nearly empty, I used up all of it and a little more Gochugaru chili flakes.

This morning I discovered a new shrinkflation package. The prawns normally came in a big plastic bag with lots of air. Now the new package is earthfriendly and a lot smaller with a huge sign to tell people about.

But the new package containes 50 g less of prawns. 230 g instead of 280g. But the price was high still.

No longer a chance for 2 meals with 140 g each, but use the whole package at once.

Recipe:

230 g cooked defrosted prawns

1 tbsp cooking oil

50 g butter

6 cloves of garlic

2 green onions seperated in green and white

1 small yellow onion

1/4 lemon wedge

Bell pepper

Sesame seeds

Sauce:

1 tbsp Gochjang

1 tbsp Gochugaru

1/2 tbsp soy sauce

1 tbsp oyster sauce

1 tbsp honey

1 tbsp lemon juice

1/2 tbsp potato starch

2 tbsp Mirin

1/2 tbsp Sesame oil

1/2 cup water

1 tsp vegetable stock paste

Heat up the oil and cook the prawns on either side for 1 minute. Do not overcrowd the pan. Set them on a plate aside.

Add butter to the pan and put in chopped garlic, onion and white from the green onion and cook for a couple of minutes.

Add the sauce and let it thicken. If it is too gloopy add more water. Get the prawns in and reheat them.

Serve over rice and garnish with bell pepper and lemon wedge, the onion greens and sesame seeds.

Borschtsch or Eastern European Beat Soup

This recipe is from an Ukranian woman. It is one of her favourites.

But she warned me, it takes a lot of time to prepare and is the opposit of FastFood. And the dishwasher will be full after the dish is finished.

Don't do it in small batches, think big. Freeze some of the soup or eat it a couple of days.

I bought a huge piece of beef shank and the same in weight ox breast bone in. Together they were above 1,5 kg. But I only used the meat from the beef shank later. The other part was just for flavour and richness.

Recipe for a 6 liter pot:

850 g beef shank

700 g ox breast bone in

3,5 liter water + 1 carrot + 1 onion + 1 spring onion + 2 bay leaves, 10 juiniper berries, 1 tbsp dried Majoram, 1 1/2 tbsp salt, 1 tbsp pepper

3 onions

3 large carrots

4 medium potatoes

3 medium red beets

250 g cabbage

2 tbsp oil

sour cream for garnish

Fill a big pot with the beef and with enough water to go 3 cm above the beef. Bring to a boil and wait until the grey foam appears. Use a slotted spoon or strainer to get it out. When no more stuff returns, add the carrot, onion, spring onion with bay leaves, berries and majoram. Season with salt and pepper.

Cook covered on medium for 90 minutes.

Peel the beets and cut them in bite size chunks. Do that wearing gloves.

Peel the potatoes and cut them too.

Peel the onions and cut in half circles and the carrots in small chunks. Use a pan with oil and sautee onions and carrots together. Season with salt and pepper. Cook them for 20 min stirring occationally.

Pull leaves off the cabbage and roll them up. Cut them in smaller strips and set aside.

After the 90 min are over, add the beets to the soup. Cook 30 min.

Take the beef shank out, but leave the ox breast in. Add the potatoes and cook for 10 min, add the cabbage and cook 10 more min at last.

Cut up the beef and put it back in the soup. Take out the ox breast. Check for edible meat. Check the seasoning of the soup and serve with some sour cream.