Berner Sausage with quick Pasta

Cooking at a holiday apartment again. Since I am at this place for the 4th time already, just 3 minutes from the Nuerburgring, I know my way around this kitchen and where everything is.

At the supermarket down in Adenau I got some bacon wrapped Berner sausages and a couple of veggies.

A package of elbow pasta was with a quarter left still in my "kitchen bag". 

Chopping spring onions and slicing cherry tomatoes was easy and they went in olive oil first for a couple of minutes. Then a brushed them to the side of the pan to get the sausages in.

The bacon took some color. Then seasoning and some cream cheese went in together with pasta water.

The drained pasta was stirred in after I took out the sausages.

A light and tasty lunch.

Ingredients:

Berner sausages wrapped in bacon

2 spring onions

7 cherry tomatoes

Salt, pepper

3 tsp creme cheese

One Pan German Asian Fusion

That title sounds a lot better then throwing everything in a pan except the kitchen sink.

I had a raw sausage aka Bratwurst, some green onions, 1 bok choy, 1 boiled potato and found s 40 g pack of Mung bean vermicelli.

How to combine everything for a tasty dish? A nearly empty bottle of Kalamansi Soy sauce helped to put me in the Asian direction. Sesame oil and chili oil helped too.

But I started with the sausage, cutting it in slices and frying it in some oil, roughly chopped spring onions next.

The vermicelli only needed a bowl with boiling water to soak. The other halve of the hot water went on top of the chopped bok choy. I only used the leafy green parts and just a little of the stems.

I peeled the potato and sliced it up. They went in the pan to take color. Then the bok choy.  Everything was seasoned. Then the Kalamansi soy sauce went in together with the noodles.

Finished with a little sesame oil and chili oil.

Ingredients:

125 g sausage /Bratwurst

1 tbsp oil

2 spring onions

1 bok choy

1 cooked cold potato

Salt and pepper

40 g Mung bean vermicelli

50 ml Kalamansi Soy sauce

1 tsp sesame oil/ chili oil

Cheese Fondue Swiss style

I am blogging for 11 years now with more than 3400 blogs, but one of Germanys most cherished New Years Eve dishes elouded me.

I grew up having the Swiss Cheese Fondue a couple of times a year, because we had Swiss neighbors for a while. Runny and stinky cheese was one of my favourites growing up.

Later it became the typical go to last day of the year dish.

I opened my fridge and a small block of Swiss Gruyère cheese sat there for a while. Bought for a recipe I have not made yet. But the expiration date was today. Usually no problem with vaccum packed cheese. But some more left over grated cheeses were there too.

Mac n' Cheese? Käsespätzle, Cauliflower cheese? Nothing really spoke to me. Then I thought: What is Gruyère usually used for?

Swiss Cheese Fondue!

For 1 person:

120 ml white wine or rosé

1 sprizz of lemon

1 garlic clove

150 g Gruyère grated

50 g Emmenthal grated

50 g Gouda grated

1 tsp potato starch

2 tbsp kirsch spirit

White pepper

Nutmeg

Baguette

Press the garlic in the wine in a small pot and add lemon. Heat up and toss all the cheeses in.

With a wooden kitchen spoon stir until everything is melted and the cheese bubbles lightly.

Dissolve starch in Kirch and add and thicken up the cheese. Season with white pepper and nutmeg.

Keep the cheese fondue on a hot plate or rechaux to stay creamy.

Break the baguette in small chunks and dig in.

Icelandic TV Cake or Sjónvarpskaka

My BFF spend 10 days in Icland this month and this cake way on some buffets during the trip. She asked about it and heard that in many families on the island it is baked regularly and often eaten while watching TV.

This is a recipe from "Salt Kitchen". But I had to change it a little, because the coconut butter from the recipe is not available here. But I think my substitute works fine.

You will need a sheetcake baking dish 24 cm x 36 cm. Spray it and paper it completely, otherwise the "caramel" will stuck everywhere. Use a stand kitchen machine. That makes it easier to beat the sugar and eggs to a super fluffy volume.

Sift flour, baking powder and salt in one bowl. Melt the butter first, then add vanilla extract and milk in the other bowl. Bring it together on slow speed, but make sure that there are no pockets of flour left. Pour it in the sheetcake dish and spread it out.

In a small pot bring the ingredients for the topping to a boil, stirring constantly. When it is golden, take it off the heat.

Preheat the oven 190 C fan and bake for 20 min. Take it out and pour the coconut mix on top and bake for 10 more minutes. 

Cut in squares, it freezes well.

Ingredients for 25 pieces:

4 large free range eggs

240 g sugar

200 g flour

Pinch of salt

2 tsp baking powder

1 tsp vanilla extract

50 g melted unsalted butter

20 ml milk

Topping:

100 g unsalted butter

110 g coconut - almond butter

40 g dessicated coconuts

210 g brown sugar

1/2 cup double cream

100 g unsalted butt

110 g coconut - amon

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Watermelon Coconut Water Drink

At 105 F a cold drink to hydrate myself.

I am watching CrowdStrike 24 hours of Spa and non alcoholic drinks over a long time are the best.

Watermelon has a lot of water content. The coconut water brings electrolytes to the drink. I added a bit Botanical tonic to the drink too.

Pour it over ice or just enjoy it fridgecold. A sprig of mint makes it look more fancy.

250 g watermelon

125 ml coconut water

50 ml tonic water

Mint

Sweet Potato Vermicelli in Cold Beef Soup

This heatwave is brutal. A cold soup as the solution.

But cooking time in the kitchen was needed. The beef broth had to be made. The vermicelli had to be cooked in salted and soy sauce water.

But the same cooking water was used for the bok choy. Then everything went in the fridge.

I have an electric egg cooker and used them for the medium soft eggs.

Then the veggie and fruit part started. This soup gets assembled quickly.

Ingredients for 2 bowls:

1,5 l beef broth

180 g sweet potato vermicelli

2 tbsp soy sauce

2 green onions

4 little meatballs

60 g pork tongue

3 medium potatoes

2 hardboiled eggs

2 tbsp sesame seeds

1 tsp Gochugaru

1/2 cucumber

1 ripe pear

4 red radishes

 

Air Fryer Mini Meatballs and Meatloaf

Over 103 F and no fun using a frying pan. Instead I used my air fryer. Great idea.

The mixed pork and beef mince with my day old soaked poppy seed bread roll, mustard, egg and lots of seasoning was quickly prepared.

I rolled ping ping ball sized meatballs and thrown them between my hands a couple of times to get the air out. They wont fall apart now that easy.

Half of the mince mix were balls, but only that much can cook in my air fryer. The other part went in a shallow air fryer baking dish to be baked as a meatloaf.

The cooking time was 16 minutes at 180 C.

Ingredients:

400 g mixed ground pork and beef

1 red onion

3 garlic cloves

1 tbsp Dijon mustard

1 1/2 poppy seed breakfast rolls

1 egg

Salt, pepper, hot paprika, thyme