Instant Noodles Onion flavoured 2.0

On one of my French grocery hauls I bought a multipack of Instant Noodles with onion flavouring. 

I had some homemade pork broth and some pieces of cooked pork chops in the fridge. A combination of soup, instant noodles and caramelized onions sounded great.

First step was blanching the bok choy. In the same pan then I heated up some oil and sauteed the onion rings, added sugar to caramelize and vinegar to finish them with a little salt and pepper.

I cooked the noodles as said on the back of the package, but drained the water. Heated the pork broth and dumped the seasoning package with onion flavour and oil in.

The leftover pork chop was cut up and warmed up in the pan where the onions rested.

Who does not like a boiled egg in the soup? I had one left over from breakfast. 

3 cubes processed French cheese with onion flavour rounded the soup up.

Ingredients:

Instant noodles with onion flavour

300 ml pork bone broth

1 boiled egg

100 g cold baked pork chop

1 bok choy

1 yellow onion, 2 shallots

1 tbsp oil

1 tsp sugar, 1 tbsp white balsamic vinegar

Salt and pepper

3 APERICUBE cheese cubes onion flavour

Ground Beef and Couscous Salad

This is a recipe from Austrian TV personality, politician and TVChef Sarah Wiener. 

The original recipe is made with Bulgour, but I have lots of Couscous at home and no Bulgour. No big deal, this salad is a winner.

The couscous does not need cooking time. Just boil water in a kettle and get the right ratio from couscous to water in a bowl. I added some of my vegstock paste for flavour. Just give it a stir and put a lid on and let it sit 5 to 8 min. Stir well and its done.

Shallot and spring onion and garlic cloves chopped and sauteed in some olive oil, seasoned with salt and pepper. The ground beef goes in and is stirred in small pieces.

Next a chopped red bell pepper goes in together with some more seasoning of salt and pepper. It takes a couple of minutes and then you can take the pan off the heat.

In the meantime I soaked 3 tbsp of sultanas in water and grated a carrot.

Now the final stage is reached: grab a bigger bowl and put in couscous, sultanas, carrot, ground cumin, ground coriander and ground garam masala. Add the stuff from the pan and squeeze a lemon on top.

Add olive oil and white balsamic vinegar to taste and a whole bunch of fresh chopped parsley.

Adjust the seasoning and serve either warm or fridge cold.

Ingredients:

100 g couscous

150 ml hot veg stock

200 g beef mince

1 tbsp olive oil

1 shallot, 1 spring onion, 3 garlic cloves

1 red bell pepper

1 carrot grated

3 tbsp sultanas soaked

1 tsp ground cumin, coriander, garam masala

1 lemon

1 bunch parsley

5 tbsp olive oil

2 tbsp white balsamic vinegar

Salt and pepper

Pork Chops Hungarian Style

I  wanted to cook some pork chops in a different way then the usual German breaded style.

They had a long bone on one side and I cut it off as a start. To use the bones of both pork chops, I took out some veggies and herbs and put that in a pot with water, peppercorns and a birdseye chili and cooked it for 45 min. 

The result were 500 ml of bone broth to be used in the next couple of days.

The pork chops now were cut in 3 pieces each and flattened and seasoned with salt and pepper.

On a plate I mixed 4 heaped tablespoons of flour with 1 heaped tablespoon of paprika. To cook them I used a good amount of clarified butter.

Since they were flattened, the cooking time was a lot faster and the pork chops were juicy.

I served them with tomato rice with veg stock cooked in the rice cooker.

Pineapple Coconut Cake

This is a way to get rid of a can of pineapple chunks and a bag of leftover dessicated coconut.

The recipe is from Babyrockmyday, but it called for Malibu coconut schnaps. But I did not have any at home.

But there was something else I wanted to use up. My BFF was in the Black Forest last week and she gave me a Egg Liquer with Cherry Spirit as a base. I love both, but only separately.

I took on sip and decided it was not my choice. But it went in the cake batter very smoothly.

Typical cake batter with butter, sugar, eggs, flour and coconut. The chunks of pineapple went in last before the batter was poured in the loaftin.

Baking at 180 C for 55 to 65 min.

Ingredients:

1 medium can of pineapple chunks

125 g softened butter

100 g sugar

2 eggs

250 g flour

1 1/2 tsp baking powder

Pinch of salt

50 g dessicated coconuts

6 tbsp pineapple juice

6 tbsp egg liquer or Malibu

Topping:

Icing sugar mixed with pineapple juice

Preheat the oven 180 C.

Cream butter and sugar together, add eggs and stir well. Sieve flour, baking powder, salt and add it to the bowl. Coconut follows.

Measure 6 tbsp pineapple juice and 6 tbsp liquer and pour that in. Finally the dried up pineapple chunks.

Spray the loaftin and get the batter in. Bake for 55 to 65 min depending on the oven. Take a wooden skewer and test if the cake is done.

Munster Cheese in Creme fraiche

The reddish outer side of this very soft and very stinky cheese is well known to people who love strong tasting cheeses.

Munster is a region in the East of France and the number one cheese there is named after this area.

For a special occation cutting the cheese in chunks and serving it with onions and creme fraiche is a treat. 

It is important that Munster and cream go together at least a couple of hours, better 24 hours in the fridge. Before serving it, make sure it is back to roomtemperature.

Recipe:

200 g Munster cheese

1/2 yellow onion

1 tbsp chives

200 g creme fraiche

60 ml milk

Pepper

Serve it with either Baguette or a pot of hot potatoes.

Canned Beef in Ketchup Sauce

Canned Beef as longtime storage goods are great, but even they expire some time. When cleaning out my storage I came across a can that should last till September 25.

Best way to prevent it from getting forgotton is cooking it.

A pretty simple way with just onion and garlic. Not much oil is needed, there is a bit of fat in the can on the top, ready to use.

I cooked some bowtie pasta and added some pasta water and some veg stock paste. When I put the jar of veg stock paste back in the fridge, I clanked it on a bottle of ketchup with only a quarter still in. Best way to get rid of it too.

It was a fast and tasty dish and enough meat sauce for a second helping the next day.

Recipe for 2:

400 g can beef 

1 onion, 2 garlic cloves

1 tsp oil

Salt, pepper, paprika

6 tbsp ketchup

Pasta water

2 tsp veg stock paste

Pistacchio filled Croissants

The pastry base is in a rolled up paper carton, sold this way for many decades now from KRAFT FOODS. I only got the discount No Name supermarket version.

Unrolling the dough is no fun. It rips and sticks, but works in the end. The original product is better.

I used Pistacchio cream and chopped Pistacchios together. Roll up and brushed with some milk. A sprinkle of chopped Pistacchios for the looks.

Baked at 180 C fan for 13 minutes. 

 

Pork Steak topped with Cheese and Chanterelle

Chanterelle Mushrooms the second evening at the Hotel Restaurant. I wanted to enjoy them once again.

I started my dinner with a typical soup from Southern Germany, a beef broth with a couple of different dumplings and pasta inside. Some call it a Wedding Soup.

The pork steak was from a local farm organic surced and 1 1/4 inch thick. Great quality. After pan frying it, it was topped with chanterelle mushrooms and a good helping of cheese. Melted and served with handmade Spatzle, a soft dough pasta.

A side salad came with the main dish.

To splurch I ordered vanilla ice cream with Baileys Cream Liqueur.

Trackday Food

Eventmanagement for a trackday mostly includes food and a lot of non alcoholic beverages during the day. The drivers need to stay hydrated and fed not to heavy food.

When we reached our location, the BOSCH Technik Center, we enjoyed some coffee and snacks. Then we jumped in the 911 Porsches for our first trainings. Then more water and coffee. Even at mild temperatures, you get sweaty and need fluids. Otherwise the concentration goes down.

Then lunch break. A great caterer provided a large salad bar, which I did not take a photo of my plate.

Then chicken curry or salmon with rice or pasta and some veggies.

If Tiramisu or Mousse au Chocolate are your favours, there was a lot of them to grab.

Later afternoon snacks and more coffees and sodas were provided.

Chanterelle Mushroom Season

I am on a weekend trip to do some Trackdriving in a very special location, Pruefzentrum Boxberg. The center where the famous carparts manufacturer BOSCH does its testing.

I am staying in a hotel about 11 miles away, Edelfinger Hof Hotel.

To dinner having the chance to sit outside but covered was great. When I studied the very short menu, I saw dishes with chanterelle mushrooms. Sure, mid August starts the season for them.

They are a bother to clean. That is the reason I seldom cook with them.  

But a creamy chanterelle mushroom soup with croutons was a great starter to my dinner.

As the second I went for the mushrooms again. Cream sauce with large mushrooms and linguine pasta. A side salad was served with the dish. Very good.

Chicken Lasagne

3 weeks ago I bought 6 fresh lasagne pasta sheets. They needed to be cooked this week.

Yesterday I had Tandoori chicken and two legs left over. A bowl of fresh picked tomatoes and other ingredients that needed to be used in the fridge.

I picked the meat off the chicken legs and cut it in small chunks. I cooked a tomato sauce in my Thermomix and a Bechamel in a pot.

Building up a lasagne is fun. I took a ball of fresh Mozzarella and sliced it up. Each layer got 3 Mozzarella pieces. They melted so good with the chicken and the dollops of Bechamel sauce.

The last piece of pasta sheet went on top with the combination of tomato sauce and Bechamel sauce. All the grated cheese finished it.

I baked it at 180 C for 35 minutes, then took it out of the oven and let it sit for 10 minutes before serving it.

Bechamel sauce:

40 g butter + 40 g flour

250 ml milk + 100 ml double cream

30 ml white wine+ juice 1/2 lemon

Salt, pepper, nutmeg