This is a new method for me. I only did the TIK TOK corn ribs in the Air Fryer before.
I brushed the cobbs with butter and sprinkled them with onion and garlic powder, salt and pepper and smoked paprika. This paprika seeps through the corn with the butter and later you see the red on the inside.
At 200 C for 15 min. Turn it after 10 min.
Brush a little bit more butter on top before serving it.
I bought a small can of smoked hot paprika from Spain a while ago in our Spanish supermarket. I underestimated how hot that stuff was.
But a mix of hot and not spicy smoked paprika with Hungarian sweet paprika balanced the dish. It was still spicy, but nice to eat. I coated the turkey breast in a little oil and then in the spice blend.
On medium high heat in some oil let the turkey breast chunks get some color. Add all veggies and season with salt, pepper and thyme. Some veg stock and Noilly Prat for liquid and 3 heaped tbsp of creme fraiche.
I cooked some Turkish Pilaw rice on the side and added that to the pan to soak up the sauce.
Ingredients:
400 g turkey breast, 1 tsp hot smoked paprika, 1 tsp smoked paprika, 1 tsp sweet paprika, 1 tbsp olive oil,
salt and pepper, thyme
2 green long peppers, 1 red chili, 1 large green onion, 2 garlic cloves, 100 g cooked navette turnips
3 tbsp creme fraiche, 1/2 cup rice
When you have an eggplant sitting around, make an omelet.
It is not much work to do. Wash it and keep the top of the eggplant on. Just stuff the eggplant, with a couple of fork pricks and a little oil on the skin, in an air fryer. Use 200 C for 40 min.
Let the eggplant cool down to be able to touch it. Peel off the skin.
Use the light green part of the green onion to flavour the oil. The green part as topping for later.
Mix the eggs with soy sauce, salt, pepper and toasted sesame seeds. Dip the eggplant in the egg mix. Heat up the oil in a medium sized pan and start with the onion. Add the dipped eggplant and pour the egg mix over it.
Let it cook on medium heat until the egg is set on the underside. Flip it and cook for 3 more min. Serve over some rice and top with green onion and sesame seeds.
Ingredients for 1:
1 eggplant
Oil to brush it and oil for the pan
1 green onion
3 eggs
1 tbsp dark soy sauce
1 tsp toasted sesame seeds and some for the topping
Salt and pepper
Cooked Basmati rice
It's Greek food time!
I used the pasta rice that is not easy to write its name. I always struggle.
But that is the only difficult part of this creamy dish. One Pot Pasta to the win.
Grated zucchini as the major veggie just melts in completely. The freshness comes from the lemon and the dill. The creaminess comes from the feta.
Recipe for 3:
250 g Kritharaki or Orzo pasta
1 medium zucchini grated
3 tbsp olive oil
1 large onion, 3 garlic cloves, 1 lemon zest and juice
Oregano, salt and pepper
450 ml chicken stock, 150 ml milk
150 g feta, 1/2 bunch dill
Chop onion and garlic and soften it in the olive oil. Add the pasta and stir it very well until all is coated in oil. Season and grate the zest of the lemon in and juice it. Now in with the zucchini.
Add stock and milk and bring to a boil. Reduce the heat and cover and cook for 15 to 18 min. Maybe add a bit more stock later.
When it is done, break up the feta and chop the dill and stir it in. Let it sit for 5 min to give the cheese enough time to melt in.
Finish with a little drizzle of olive oil and fresh cracked pepper.
Leftovers are ready to freeze too.
I visited a former co-worker and she made dinner.
She was a little under the weather and put a whole carton of 1 kilo pasta in the pot, thinking it was just 500 g as always. To help her deal with too much cooked pasta, I took some home for a pasta salad.
The best idea in this hot September weather. Using up some veggies and two Wiener sausages and cold 2 days old boiled egg, the main components came together very fast.
The dressing needed a bit of thinking and a deep roam through my condiment shelf in my fridge. A lot of bits and bobs came on the counter. The right mixture now was the challenge.
Ingredients:
180 g cooked small penne pasta
2 Wiener sausages, 1/3 cucumber 1 celery stick, 10 cherry tomatoes, 1 spring onion, 3 red radishes
1 hard boiled egg
Dressing:
Salt, pepper, oregano, parsley
1 tsp garlic paste, 3 tbsp Kewpie mayo, 4 tsp red pesto, 2 tbsp white balsamic vinegar, 1 tsp agave syrup, 1 tbsp rapeseed oil, 3 tbsp water
This was a very late Birthday celebration. My friends birthday was in July, but it took us some time to come together. Celebrating in a restaurant is always fun.
It was my duty to come up with restaurant choice. Since I am not living in Frankfurt, I went through Google recommandations and made a list of places to eat. I was looking for foreign cuisines. And I wanted a place that served lunch, not only evening dinners.
The final one was the Kish Persian Restaurant.
The ambiente was colorful and impressive and we had a nice big table in the middle of the restaurant.
The drink menu contained lots of combinations we are not used to in Germany. I found one with rose syrup. That is my new go to since my Rose Cooking Class in July. Absolutely tasty and something to make at home soon.
The Amuse bouche was a plate with lots of fresh herbs, red radishes and cherry tomatoes, some feta and thin bread. Good to start our food adventure.
We ordered a mixed starter for two. A nowl of red lentil soup was the first part. Both of us loved the two different eggplant creams, the olives in pomegrate syrup dressing - absolute new to me, but super tasty. The two different yogurt mixes were good. Only the hummus was bland.
Now the Entré came. A huge plate with skewered minced lamb and lamb filet, two different kinds of Basmati, an mayo and yogurt saffron dip and a carrot salad. Too much food! We took some of it home with us.
The question now was: are we done eating?
A wonderful Mocca with cardamom and some Medjul dates helped.
We ordered some saffrom ice cream, had some kind of saffron and rice confectionary and a tall glass of saffron tea.
We were ready to be rolled out of the restaurant after that feast.
A starter that looks good served at any kind of party.
I used some graved salmon to put on top of the cucumber base. It is less intense than smoked salmon. But if you like that kind more, no problem.
On top of the salmon is goat cream cheese. Richer in texture than the cow milk version. A slice of radish and some fresh dill completes this starter.
1 cucumber, peeled and halved
80 g graved salmon
30 g goat cream cheese
5 red radishes
Dill
The titel of this dish sounds so uninspired. But the endresult of this dish was amazing.
At our supermarkets it is easy to buy smoked trout filets and these are the base of this dish. I used some micorwaved potatoes to have a smooth and healthy mix later. Some small diced veggies and some herbs gave the freshness.
To present it properly, I used slices of toast, cut out with a ring cutter. That made the base of the dish and held everything on top. A halved boiled quail egg as the top looked good too.
Recipe or 4 stacks:
225 g smoked trout
3 boiled mashed potatoes
1/4 cucumber, 3 red radishes, 1 spring onion (green part for garnish), 1 celery stalk
celery green, parsley
4 tbsp creme fraiche, salt, peper
2 quail eggs boiled
Put all stuff except quail eggs and onion greens im a blender.
As usual, I watched a Reel on the Internet. I have never heard of this drink, but it intrigued me. A short note on the edge of a piece of paper for further use.
A still very warm late September day called for something frothy. A friend of mine came by for a short time and this drink was quick to prepare.
Recipe:
340 g evaporated milk
2 heaped tbsp icing sugar
1/2 tsp vanilla paste
600 ml orange juice
Some crushed ice
Just use a strong blender and call it a day.
My French cheese plate contained a piece of cream cheese with original Herbes de Provence and black olive paste (Tapenade).
It would have been a waste to eat that on bread. That creamy cheese in melted form mixed with spaghetti was awesome. But a little bit of salami made the sauce even better.
I just sautéd salami and onion and added the milk. This is the base of the sauce. Now the cream cheese comes in next to melt. Just check the seasoning level. Maybe only pepper is needed, because cheese and salami are salty enough.
Cook the spaghetti al dente and add them to the sauce with some pasta water to finish cooking. Add some parsley.
Ingredients:
1 green onion, 1 tbsp butter
60 g salami, 60 g cream cheese with herbs
100 ml milk, pepper
125 g spaghetti, parsley
I bought fish and purple turnips in France.
The hake filets looked meaty and I did not cover them in batter or breadcrumbs. The cooking method was simple and easy and it let the fish shine.
Just a good amount of sliced garlic, lemon juice and parsley sautéd in olive oil was enough.
The purple turnips are easy to prepare. I peeled them and cut them in bite size pieces. Today I used my microwave to cook them. Just add a splash of water and a little salt, close the lid and at 800 watts cook for 5 min.
The hake was seasoned with salt and pepper and went in a hot pan with a little olive oil to sear on both sides for 3 to 4 min depending on the thickness. I lowered the heat, added the sliced garlic and let it get soft. Next the lemon juice and the cooked navettes went in. At last off the heat a bit more olive oil and parsley.
Ingredients:
2 hake filets - the thin tail parts flipped in
4 tbsp olive oil
Salt and pepper, juice 1 lemon, parsley
4 navettes
