Dutch Baby with Three Cheeses

The day after tomorrow I am going out on my next racetrack adventure. Some stuff in my fridge needs to be eaten before that trip.

A ball of mozzarella and 2 lonesome tomatoes were on the list of things to eat. For a Caprese too much mozz and not enough tomatoes, some open bags of cheese needed a purpose too.

It took some time and I thought savouy pancake could be a solution. Until now I only had Dutch Baby Pancakes in the sweet variety, not with cheese. But I found an Austrian recipe that gave me the idea to use up some cheeses. " tasteoftravel.at"

Recipe for 1 pan with a 22cm diameter:

3 eggs

100 g flour

160 ml whole milk

1/3 tsp salt

1/4 tsp white pepper

25 g grated Parmesan

1 tbsp fresh chives

1/2 tbsp fresh oregano

1 tbsp fresh parsley

30 g butter for the ovenproof pan

Topping:

125 g fresh Mozzarella

30 g Emmenthal cheese

2 smaller tomatoes

Small leaf Greek basil

Herbsalt

Preheat the oven 200 C fan.

Make the pancake batter and let it rest 10 minutes.

Put the pan on the hob and let it get hot. Melt the butter and brush it up the sides well. Pour in the batter and let it sit on the hob for 2 minutes, then get it in the oven.

Bake for 15 to 20 minutes. DO NOT OPEN IT WHILE IT BAKES!

Prepare the topping while it is in the oven, it has to go on top immediatly, because the pancake will deflate.

Serve hot.

Asparagus in Honey Mustard Sauce with Atlantic Wolffish

The asparagus in honey and mustard sauce is from the cooking magazine from Istambul.

Pretty easy to prepare and goes over the green asparagus that was only cooked in salted and buttered water for 6 minutes. It can be served at room tempetature with the sauce.

I served it with a piece of Atlantic wolffish I bought this morning at the fishmonger. The fish was only seasoned and panfried.

The honey and mustard sauce starts with a little roux. Butter and flour, a little milk but mostly cooking water from the asparagus. Then lemon juice, whole grain mustard and runny honey. Seasoned only with some salt and pepper.

The mustards seeds gave a nice texture to the sauce and went well with the fish too.

Sauce:

1 tbsp butter

1 tbsp flour

50 ml milk

150 ml asparagus cooking water

1/2 lemon juiced

3 tsp whole grain mustard

3 tsp runny honey

Salt and pepper

 

Sweet Potato Vermicelli with Bacon and Mushrooms

What is the best way to use cold leftover sweet potato vermicelli ?  I've tried them in a stir fry.

Until yesterday I never had some of the crazy noodles left over. But a package of bacon and half a punnet of Japanese mushrooms wanted to be eaten. Best way to get all of them together for a stir fry.

Everything started with chopping a large spring onion and some garlic while the bacon took the first turn in the pan. The mushrooms just needed the stem cut off and then they were ready to join the bacon and the onion garlic mix. Just seasoned everything with some pepper. 

No salt needed because of the bacon and later the soy sauce.

When the mushrooms were done I added the glob of starchy noodles. But 2 tbsp of dark soy sauce, 2 tbsp water and 2 tbsp of oyster sauce loosened them up pretty much instantly.

A bit of chili flavoured sesame oil and togarashi pepper as a finish and the stir fry was done.

Ingredients:

Sweet potato vermicelli cooked and cold  aprox. 1 cereal bowl full

1 large spring onion 

2 garlic cloves

75 g smoked bacon bits

40 g fresh Japanese small mushrooms

Pepper

2 tbsp dark soy sauce

2 tbsp oyster sauce

2 tbsp water or Mirin

5 drops chili sesame oil

Togarashi pepper

2 tbsp oyster sauce

Soupe froide aux petit pois, broccoli et noix

Cold vegetable soup with broccoli and other greens with nuts, seeds and sprouts. In French it sounds a lot more appealing.

I added some cold Korean sweet potato vermicelli to bulk out the soup. 

It is not really a soup with only raw veggies put through a blender, but a lot more prepwork has to be done.

The broccoli florets and the peeled stem and the sugar snap peas were steamed for 8 minutes.

The green onions and garlic spend some time in a pan with olive oil.

I only added the washed raw micro sprouts to the blender together with the pecan nuts and the cream cheese. 

But it only came together with 400 ml veg stock from homemade paste.

The vermicelli were cooked in a pan for 8 minutes with a little dark soysauce added to the cooking water.

Radish slices and more sprouts and some sunflower seeds on top of the soup that was sitting on top of the cold noodles

Ingredients:

500 g broccoli

200 g sugar snap peas

80 g bacon bits

1 tsp oil

2 green onions

50 g pecans

25 g sunflower seeds

75g micro sprouts

125 g cream cheese

400 ml veg stock

Chilisalt, pepper, piment d'Espelette

Radishes for garnish

100 g sweet potato vermicelli

Eating at a Fishing Hut in the middle of the woods

A couple of kilometers out of the city where I live is the spring of the creek that runs through but mostly under the city and have the city its name.

It is a 45 minute walk from the outskirts of the city or a 10 minute drive from there. Due to the construction of a bike express way from the city to a neighboring town, the shortest drive was blocked. The detour took a longer time.

But I finally reached my destination. Many small lakes where the local fishermen are organized to breed and catch fish.

But the restaurant only offers fish on Fridays. I opted for a grill plate with pork sausage, chicken breast, pork meatball filled with feta and a porkneck steak. 

A huge amount of French fries and 2 different sauces and a mixed salad was offered.

Too much food, but very good. An alcoholfree Weizen as a drink. 

 

Japanese Mushroom Rice with Pork Steak

I used half of a punnet of small Japanese mushrooms. I have no idea what they are called.

But I started with herb oil marinated pork neck steaks in a wide pan. They needed to take color on both sides. That took about 5 min on each side. 

I only used a tiny amount of oil for the pan, but the marinate brought a bit more. That was enough to start the spring onion in.

Next came the tiny mushrooms. I broke them apart after cutting off the bottom stem. They got some veggie seasoning and started to cook.

Last came the day old rice.  It mixed well with the fresh ingredients. A dash of dark soysauce helped as well.

A very good combination.

Ingredients:

2 herb oil marinated pork steaks

1 tsp oil

50 g Japanese small mushroom

1 large spring onion

Veggie salt, pepper

1 tbsp dark soy sauce

 

Asparagus Tomato Chicken Bake Turkish style

I love the recipes from the Turkish food magazine. The ratio of veggies to meat is very much to my liking. More veggie power!

This is a very easy bake and fast to prepare. Use green asparagus like in the original recipe, but I choise the white gold. The season here only lasts until June 24th.

After peeling the asparagus and quartering it, I cut the large green onion in 1 inch chunks and sliced a bunch of garlic. The tomatoes were only halved. Everything was seasoned with a veggie salt on the chopping board.

The chicken thighs were seasoned with Baharat, a seasoning mix often used in the Middle East. Then the thighs were browned a bit in very little oil in the pan and then trasfeted to an ovenproof baking dish.

In the same pan the onion garlic and asparagus were given a short fry up. The tomatoes followed and got 2 minutes more. I poured everything on top of the chicken.

Next double cream and some chicken stock and grated cheese. Seasoned with Sumac on top.

It went in the oven at 180 C fan for 35 minutes. I scatteted some fresh basil on top and served it with Basmati.

Ingredients:

4 chicken thighs

1 tsp oil

2 tsp Baharat seasoning

500 g white asparagus

6 medium tomatoes

1 large green onion

Salt and pepper

200 ml double cream

150 ml chicken stock

100 g grated Gouda

1 tsp Sumac

5 garlic cloves

Fresh basil

Basmati