Potato Dumpling Waffles

I had some potato dumpling dough in the package leftover. I made waffles with other batters than the usual before. I served them with Sauerkraut.

Using the deep Belgian waffle iron made them crisp on the outside and still goey dumpling like in the middle.

The last time I made waffles from potato dumpling dough, I used cooked dumplings from a meal and cut them up (blog 01/2022) They were not goey im the middle.

My waffle iron takes a long time to heat through. I sprayed some olive oil on both sides then. In with the dough and closed. It steamed a lot and very long. The waffles needed more than 10 minutes to get some color. I baked them for 15 min.

The sauerkraut from a package got heated up in the microwave for 2 min and was ready to serve. Not much work to do here. A cinvienience product.

Tarte Feuilletée aux petit Légumes

Puff pastry with a thick layer of herby Goat cream cheese. 

Topped with fresh small pieces of veggies. I used carrot, white zucchini, radishes, tomatoes and Kalamata olives.

But feel free to use the veggies you like most ir that are available in the moment.

Do not overload the puff pastry. Leave some room for the goat cheese to shine through.

Ingredients:

1 readymade butter puff pastry

125 g Goat cream cheese, 1 tsp dried chives, 1 tsp tomato seasoning, pepper

3 cherry tomatoes

1/2 small white zucchini

1 small carrot

12 Kalamata olives

Preheat the oven 180 C. Score a line around the puff pastry 2 cm. Prick the middle with a fork.

Mix the cheese with the spices and spread on the dough. Use a speed peeler for the carrot and cut the other veggies. Use destoned olives.

Bake for 20 to 25 min.

Sausage and Potato Dumpling Burger

With Sauerkraut and Mustard. I found this recipe on Insta by dr.emkus, a content creator from Gera, Thuringa.

I know it is a very strange way to build a burger. But I am not a huge fan of tasteless burger buns. This one is way better.

The "bun" is potato dumpling dough pressed in a burger press and baked in oil. It takes a while in the pan to get cooked and then take on some color.

The burger patty is made from Thuringa bratwurst or raw sausage meat. Just taken out of the casing and pressed in a burger press. I used 2 sausages, maybe 1 1/2 would have been enough. 

The patty goes in the pan the same time as the buns, but it will take a bit longer to cook.

Sauerkraut is an essential part of this burger. I used ready made stuff from a package. It just needed 2 min in the microwave.

But don't forget the mustard. Bratwurst and mustard are a match made in heaven. So use some of it instead of a burger sauce.

Enjoy this very strange burger.

 

Scamorza Kohlrabi Tower with Vegetable Rice

I wanted to build one tower, but the melting cheese prevented it. There are two smaller towers now.

The kohlrabi was harvested directly before I started to cook. There are still some more to come, but they need to grow a little bigger. 

Thr veggie rice was from a bag. It contained carrots and peas. I added homemade veg stock paste and as a finishing touch a knob of butter.

The peeled kohlrabi got cut in slices, about 3 to 5 mm thick. They went in a pan with some grapeseed oil and got seasoned with chilisalt and pepper. Turning them every 3 minutes, they take about 9. A piece of Scamorza cheese on top and a lid to help melting the cheese. 

Put them on top of each other - careful, they will slide off. Serve with the colorful rice.

Goûter Baguette et Nutella

I am feeling very French today!

The Soup de Lait was just the beginning. At 4 PM I was getting hungry for a Snack.

I choose to go the French route: Goúter

When the kids come home from school it is very normal to greet them with a Snack. Often a Pain au Chocolat, a Brioche or a piece of Baguette with salted butter Jam or Nutella is served.

I decided to use my French salted butter on one side of the baguette and a good helping of Nutella on the other side. Very tasty.

How do you eat Nutella on bread? With butter or without butter?

Soup de Lait or Milk Soup

Or the French way to get rid of day old baguette.

It is one of the many recipes from my Gourmand magazine issues. There are lots of recipes with peas. 

The peas in this soup prevent it from getting too boring and soft. They bring enough texture in the soup. The egg yolks are giving the richness snd silkyness to the dish.

You will need to smaller pots, a strainer and a measing jug.

Recipe for 2:

100 g defrosted peas

750 ml whole milk

1/2 lemon zested

1 tsp yellow mustard seeds

1/8 tsp cinnamon

4 stalks fresh thyme

2 egg yolks

1/2 tsp sugar

Salt, white pepper

3 thick slices baguette

2 tsp olive oil

In a pot with salted water cook the peas for 5 min. Drain and set aside.

While the peas cook, heat up the second pot with milk, lemon zest, mustard seeds, cinnamon, sugar and salt. Use a fine mash strainer and pour the milk in a measuring jug.

In the first pot lay the bread slices on the bottom. Use half of the milk on the bread on medium heat. Let the other half cool down 5 min.

Add thyme to the bread milk and use two forks ti pull the soaked bread apart. Add the peas.

Beat the egg yolks in the cooled down milk and pour that in the bread milk. Reduce the heat to very low for 1 min, then take off the heat.

Finish with a couple of drops olive oil.

Tarte Tatin au Carrotte

La Cuisine de Géraldine was the base of this recipe.

I had one readymade French shortcrust pastry from my last short supermarket trip in France after the racetrack weekend.

The carrots I had to buy in a big pack. I needed only a few for my new veg stock paste. Now more carrots to use.

I have a induction hob Tarte Tatin pan (bought in France many years ago). Just the right size.

Recipe:

500 g carrots

1 round shortcrust pastry 26 cm

3 tbsp olive oil

30 g honey

3 garlic cloves

6 sprigs of thyme

1 tbsp butter

Lemon salt, mixed pepper, Piment d'Espelette

30 g Goat cheese cream cheese

Preheat the oven 180 C.

Peel the carrots and halve them. Heat up oil and honey and put the carrots in inside side down. Cook 8 to 10 min and turn after 5. Season with salt and pepper.

Add butter, garlic and thyme and cook 3 min more. Add Piment d'Espelette. Unroll the pastry and put it on top. Push the edges under and bake 25 to 30 min.

Get it out and loosen the rim. Put a plate on top and turn it out. Set some cheese on top.

 

Vegetable Soup with Angelhair Pasta

And red Pesto and some leftover pork roast.

A great way to a quick lunch fix when you are preparing lots of veggies for your next batch of homemade veg stock paste.

A veriaty of veggies makes the best paste, but I had to buy packaged veggies, mostly. But harvested one of my own grown kohlrabi and a bunch of herbs fresh from my balcony.

Having more veggies, then I needed, I threw some in a pot, used some of my old veg stock paste and water for the basic soup.

While they cooked, I added a hand full of tiny Angelhair pasta to get ready in the soup.

A piece of pork roast from the weekend was cut in chunks and added too. To round the flavour of the soup, 2 tsp of red pesto finished it.

While the soup was getting ready on the side, I filled 3 jars with my veg stock paste. That will last until winter in the fridge. 

Coconut Caramel Flan

My trip to Oman last year in January took me to a supermarket there. I love the chance to browse the local food scene.

Desserts like flan or creme caramel are available in most countries. Even if you are not able to read the sides of the package, small pictures help. 

Preparing these desserts are always the same. I mixed the liquids. Instead of only whole milk, I used up some leftovers from my fridge and filled it up to 500 ml with milk.

The caramel paste goes in the bowl first. The cooked dessert went on top. When it has reached roomtemp, it goes in the fridge to get firm.

100 ml double cream, 100 ml coconut milk, 300 ml whole milk

Udon Noodles in Peanut and Gochujang Meat Sauce

I had put away some of the cooked ground pork/beef before I transfered it in a Greek spiced dish. Today this had to go from my fridge.

Udon noodles as prepackaged white thick strands are so easy to use. Just cook them until they are loose,drain and wash under cold water. That firmes them up again.

Green onion and red bell pepper for color. Garlic for taste.

The seasoning was Korean hot pepper paste Gochujang, some peanut cream and peanut butter together with light soy sauce and Sake.

Then the ground cooked meat went in to heat through again. Last the cold Udon noodles and as a finishing touch some watercress leaves I picked off my balcony.

Ingredients:

150 g Udon noodles

1 red bell pepper

1 green onion, 2 garlic cloves

200 g cooked pork/beef with onions and garlic

1 tbsp oil, 1 tbsp sesame oil

1 tbsp Gochujang, 1 tbsp peanut cream, 2 tsp peanut butter

3 tbsp light soy sauce

2 tbsp Sake

3 tbsp water

Salt. Pepper

Watercress

1 egg

Kohlrabi Carpaccio with Honey & Salt Almonds

My first homegrown kohlrabi had to leave the balcony to be eaten today.

The 5 other plants are not as big and need some more time outside. To get an idea if these taste as good as the ones from the supermarket, or taste even better, I wanted to try it raw.

After peeling it, it ate a small piece and was surprised how juicy and tasty it was. All of it then went in thin slices on a plate like a carpaccio. I used two of the smaller leaves and cut them in strips. They went together with fresh chives on top. 

I was looking for some pine nuts at the supermarket. But there weren't any. But I found a package of Honey & Salt Almonds. Sounded good and matched wonderfully with my kohlrabi.

Dressing:

Olive oil spray

Chives vinegar

Provence Salt

White pepper