Pizza Hawaii

Sorry Italians!

Sometimes I need to satisfy a craving. A sweet and salty pizza. But I do not overdo it. Just enough pineapple chunks to have some sweetness.

I defrosted a ball of homemade pizza dough over night on the fridge and later rested it on the counter for 90 minutes to get it back to room temperature and the yeast back on.

Just enough for one serving. Cooked ham, some veggies, Mozzarella and a few pineappke chunks were at home. Time to roll out the dough on some baking paper.

As a pizza sauce I mixed a tsp of red Pesto with 2 tbsp of creme fraiche.

Black pepper and Italian seasoning on top and the pizza was ready to go in the oven at 250 C for 11 min.

Air Fryer Ham wrapped filled Pasta

The filled pasta are Swabian Maultaschen, this time with beef instead of pork. I saw them at the supermarket and had to give them a try.

Wrapping them in raw smoked ham is not the way to prepare them if you want to go pork free. Wrapping a pork filled pasta would have made more sense.

But you know me, always doing things my way. 

I cut the Maultaschen in the middle and wrapped them in one slice of very salty ham. The Air fryer had just enough room for 8 pieces, the two whole ones went in a beef broth to cook

From an other recipe, there was still Hollandaise sauce left in a package. I warmed it in the microwave and served it with the packages.

They were good, but I think the Air fryer is not the right way of preparing the filled pasta. It dries them out too much for my taste.

Pork Schnitzel with Onion Sauce

A long day of driving on the Nordschleife - Green Hell- at the Nuerburgring came to an end.

We started Daylight Saving Time today, that meant 1 hour forward and my alarm clock went off at 5:15 (4:14 winter time). I started my 2 hour trip to the Ring at 6 AM and it was pitch black.

A croissant from a Gas station stop and a hard boiled egg was my breakfast. 

At the Devil's Diner I had some French fries for lunch. 

Now I am sitting at the Restaurant Lindenhof in Nuerburg and enjoy my dinner. Schnitzel with French fries and topped with caramelized onions and a salad.

 

Red Pepper Rice Salad with Pork Belly Asia style

Asia style salads to use up leftover rice are wonderful. Pick and choose the ingredients and the dressing pushes it in right direction.

I had 3 slices of pork belly, about 1 cm in thickness each. I marinated them in some Lee Kum Kee Chinese Red Braising Sauce ( I don't know why it is called red, because it is pitch black). 20 minutes are enough.

I grated half a carrot, chopped a green onion and a very big red bell pepper. The rice needed 2 min in the microwave to get fluffy again. Mix it together and put it in the fridge for 15 min.

The pork belly slices went in the pan with a tablespoon of oil and were cooked on medium heat and often flipped.

The salad dressing:

2 tbsp grapeseed oil

1 tdp toasted sesame oil

2 tbsp rice vinegar

1 tbsp mirin

2 tbsp Tamari

1 tsp agave syrup

Japanese pepper, lemon salt