Air Fryer Sausage Skewers

My new favourite way to cook Bratwurst.

 

No fat splatters on the stove. No burned bits sticking in the pan afterwards. No strong frying smell.

I've cut up the sausages in 5 pieces. My wooden skewers were way too long for my airfryer. I took a garden sheare and cut them to the right size.

A bit of red long pepper and spring onion went in between the sausage chunks. 3 skewers fit in my airfryer. I put the remaining veggies in with the skewers.

A good spraying of oil and 12 min at 180 C were enough to cook them properly. But turn the skewers after 8 min.

Just a piece of Baguette and some Dijon mustard to have a nice lunch.

 

No Bake Waffle layer Cake

This is a Russian style cake.

I was at Mix Markt, an Eastern European Supermarket and put a lot of unknown stuff in my shopping cart.

The waffle packages filled many shelves and were sold in different big and small stacks. I did not know what they were. I thought like the Oblatzki.

Yesterday evening I opened the package and tasted a very thin waffle. Absolutely bland.

I started my Google translater and discovered that these waffle leaves are for a cake. On the backside of the package were pictograms and words I could read.

Butter, sweetend condensed milk and fruits. 

Now I had an idea and thought about a lighter buttercream. Pudding and a bit of butter and the sweetened milk. Pineapples as fruit.

Recipe:

500 ml whole milk

1 package Vanilla pudding

2 tbsp sugar

1 tsp vanilla extract

75 g butter

1 can sweetened condensed milk 389 g

5 waffle leaves

1 can pineapples

Cook the pudding and let it cool down. Beat the butter creamy and stir in the condensed milk.

Add the pudding and start layering. It should be enough for 5 layers.

Vanilla Cream on Cherry

I was at my friends house for lunch. The only picture I'd take was the dessert.

It is actually a Dr.Oetker Christmas dessert. My friend handed me the recipe. It was very simple

Recipe for 4:

1 package Vanilla sugar

1 package Sahnesteif or Whip it

50 ml cherry nectar or juice

500 ml Vanilla Yogurt

Mix juice with sugar and whip it and bring to a simmer, let it thicken. Pour in 4 dessert glasses and use a toothpick to paint strips up the lower part of the glasses.

Let it cool down. Spoon the vanilla yogurt on top and let it sit in the fridge for 3 hours.

Changing Tortilla wraps to chips

Sometimes you need one or two soft tortillas for a recipe. But you only get them in packs of 8 or 10.

I am no fan of wraps. They always remind me of cardboard wrapped food. Especially when they are cold from the fridge.ä

A couple of wraps were sitting in their bag and getting hard. But today I had an idea.

Cooking an Indian vegan dish I thought about a type of bread to dip in. My eyes fell on the wraps. I've seen Mexican women using up the days old tortillas and cutting them in wedges and deepfrying them.

I did the same. But next time a "fresher" tortilla would be better. The chips went from pale to dark in the matter of minutes. I drained them on kitchen paper and lightly salted them

Sweet Potato and Lentil Soup -vegan

With oven roasted tomatoes. Very rich and tasty with a slight kick.

Vegan? I only realised it after I made a photo of all my ingredients. For a short moment I thought about adding dairy or bacon to it. But that is absolutely unneccessary. I only sprinkled some sunflower seeds on top at the end.

I started early in the morning with measuring the lentils in a tall mason jar and filling it up with water. That makes them more easy to digest. Then I grabbed my Air fryer and a plate and washed some cherry tomatoes, seasoned them with salt and pepper and drizzled olive oil over them. They went in for 20 min at 180 C.

The usual vegetable peeling session started right before cooking. Everything was chopped only roughly. Then I took the seeds out of my dried homegrown chili.

I heated up water in my kettle and put 3 tsp veg stock paste in a 500 ml measuring cup and opened the can of coconut milk and took several spice containers out of the tiffin boxes. Mis en place done.

Recipe for 4:

420 g peeled sweet potato

200 g air fryer roasted cherry tomatoes with olive oil

170 g red lentils

2 yellow onions

5 cloves of garlic

1 big knob of ginger

1 red chili

500 ml veg stock from paste

3 tsp coconut oil

400 g coconut milk

1/2 lemon

1 tbsp agave syrup

1 tsp each ground coriander, tumetic, cumin

Salt and pepper

1 tsp brown mustard seeds, fenugreek seeds

sunflower seeds

Use a big pot and heat up the coconut oil. Toss in onions, garlic and ginger and give it 4 minutes. Then the dry spices go in. When they have 1 minute fill the pot with stock and coconut milk.

Drain the lentils and add them together with the sweet potatoes and tomatoes to the soup. Season with salt and pepper, bring to a boil, reduce the heat and cover with a lid. Cook for 15 minutes.

Check if the sweet potato chunks are soft, add agave syrup and lemon juice and check the seasoning. Fish the chili out.

When you like a smooth soup, use a stickblender. I love mine more chunky and hate the Baby food look, I used a potato masher and went through the pot.

Serve with sunflower seeds on top.  I ate the soup with some deep fried tortilla pieces.

Onion and Potato Mash Soup

Last night I've peeled a bunch of potatoes because they have started to look old in their bucket. I made a pot of mash, but some of it was left over. 

While the potatoes cooked I've checked the other bucket with my onions. Lots of single ones in different colors and sizes. The soup of the next day had to be an onion soup.

I peeled red, white and yellow onions togethet with 2 shallots this morning. Started them in a pot with olive oil and seasoned them with salt and pepper. After 3 minutes I closed the lid and reduced the heat and cooked them for 25 minutes. Just stirring times to prevent the onions from sticking to the bottom of the pot.

I added beef stock, the cold mashed potatoes and cooked everything 10 more minutes. A goid helping of grated mozzarella on top and served.

Ingredients:

750 g mixed onions

3 tbsp olive oil

Salt and pepper

700 ml beef stock

200 g potato mash (made with milk, butter and creme fraiche)

Grated mozzarella

Pistacchio layered Pudding

I´ve ordered a box of pudding variety from Komet. Never heard or seen anything from them before. It was an advertisment, I found on the internet.

The factory is in the Eastern part of Germany and in business since 100 years. A product sold in the former German Democratic Republic. Here the biggest company is Dr.Oetker.

15 different flavours of pudding powder were in the box. Strange things like black currant, cherry, raspberry and banana. But more common ones like vanilla, cream, caramel and chocolate.

One was pistacchio. I´ve had a pudding package like that before, but bought that in France at the supermarket. My Mom loved it. It was long before all this Dubai Chocolate Hype, since then you can buy everything with pistacchio flavour, even liquid hand soap.

I have some jars of pistacchio products at home. Cream and powder and chopped pistacchios. This pudding was a good choice to get rid of some of them.

The cooking process is similar to all puddings from the Dr.Oetker lineup. Milk, sugar and powder and as a special addition 3 tsp of pistacchio cream (the one I used for my Dubai chocolate).

I wanted something more special. I had some of my Milk breadrolls left over and decided on a layered dessert. I poured double cream in a wide bowl and added some hazelnut schnaps to it. Cut the crust off the bread and soaked it in the cream. That went with pistacchio powder on top as layers with the hot pudding in a bowl. Topped with chopped pistacchios. 

Put covered outside on the balcony to get cold, what in these currant temperatures did not take long. A very tasty kind of dessert.

Ingredients:

1 package Komet pistacchio pudding powder

500 ml whole milk

2 tbsp sugar

3 tsp pistacchio cream

200 ml double cream

2 milk bread rolls

pistacchio powder

chopped pistacchios