Second evening at the Green Hell. It was a cold, wet and very slippery day on track.
In the afternoon I was freezing and went back to the hotel to defrost.
The restaurant is in the basement and no more running around in the cold.
The Italian restaurant is there since 1996 and they have a lot of pizza choices.
Mine was Pizza Quattro Stagioni.
After that I was looking for a dessert and went for Zabaglione with ice cream.
The racetrack Green Hell will be open the last time this year on the weekend. I decided to drive up on Friday and enjoy a good dinner. The restaurant is part of the Hotel am Tiergarten, where I am staying over the weekend.
I reserved a table at the hotel desk last week and told the lady that it was my birthday dinner.
I orderd Saltimbocca Romanese with French fries. It came with a side salad and rolls. The saltimbocca was very thin pork schnitzel with sage and Parma ham on top in a smooth sauce. A mountain of fries on the side. I only ate half of them.
I had a digestive AVERNA on ice with lemon and was astonished as the waiter more or less talked me in to order a dessert. I choose ice cream.
That plate came with a Sparkler sticking out of the ice cream. Nice.
I found a bag of organic seedless lemons in the supermarket. And I knew I had a piece of paper with a written recipe somewhere in my recipe box.
Then I saw the note on the top of the paper: BERYL. I looked up the YT video about lemons again.
Pretty easy and using the mandoline was the best advice. That keeps the slices in the same thickness and they look good after frying.
The batter is simple, just flour, semolina and buttermilk. Season it with white pepper and a bit of lemon salt.
The dip contains Greek yogurt, Za'taar, lemon juice, agave syrup, salt and pepper.
Just toss the lemon slices in the thick batter and fry it until it takes some color. Put the slices in a rack.
Batter:
1/3 cup flour
4 tbsp semolina
Buttermilk to make a thicker batter
White pepper
My Winter challenge today are Brussel Sprouts, a vegetable I hate as long as I can remember.
Every year I try new recipes that make me enjoy the only vegetable I do not like.
Masking the sprouts with other dominant flavours is a way to make this vegetable edible for me. But I know one thing from the many times I made them, I can not reheat them.
Then the mask is off! I saw my neighbor in the morning, she likes Brussel Sprouts and took the leftovers to prevent them going in the organic waste bin.
Recipe:
500 g Brussel Sprouts
Olive oil
Smoked Salt and Pepper
5 tiny red chili
2 garlic cloves
1 organic lemon zest and juice
4 tbsp good quality balsamic vinegar
3 tbsp grated Grana Padano
Fresh parsley
Cut off the bottom off the sprouts and peel off the outer layers and dark parts. Cut through the middle and run them under a water faucet.
Use a very wide pan with olive oil covering the bottom. Place all sprouts middle down in the pan at medium high heat. Salt and cook them for 4 min. Turn every single piece to cook the other side.
Now add chili, chopped garlic, grate the zest on top and squeeze the juice in. Add pepper.
Now the vinegar and the cheese. Finish with fresh chopped parsley
Enjoy it hot.
I had an idea how to get rid of more Kaba - Waffles.
My Bubble Waffle iron was sitting around and had no work to do in a long time.
I looked at my recipes here on the blogs and used the standart one for three waffles. The only change was the tiny amount of sugar to Kaba. Since the chocolate drink is basically sugary, it went in instead.
Now the waffles are not overly sweet and a bit of icing sugar on top is good. I only served them with some whipped cream.
Recipe for 3 waffles:
125 g flour
Pinch of salt
1/2 tsp baking powder
25 g Kaba
10 g sugar
2 eggs
60 g melted unsalted butter
110 ml whole milk
1 tsp vanilla extract
Icing sugar
Get the dry ingredients in a bowl. Add vanilla and eggs. Use a whisk. Add milk and at last the butter. Let the batter rest for 20 min.
Use baking spray or oil for the iron. Bake 3 waffled
YT Pizziaolo Luigi prepared an other dish from Naples, Italy. It's chicken with peas on a bed of potatoes and onions.
All recipes I have cooked from him made me smile. I always change little bits to my taste, but all over the recipe stands.
This is so easy and only peeling potatoes, onion and garlic isn't too much work. I added garlic cloves and some of my tiny red chilis.
Recipe for 3:
3 chicken legs
6 medium large potatoes
1 stalk fresh rosemary
1 tsp herbes de Provence
2 tbsp olive oil
1 onion
3 cloves of garlic
5 mini chili
150 ml white wine
200 g defrosted peas
Salt and pepper
Fresh parsley
Preheat the oven 200 C.
Cut the potatoes in wedges, season with rosemary and herbes de Provence, add salt and pepper and olive oil. Add to s baking dish.
Pat the chicken legs dry and season them with salt and pepper. Put on top of the potatoes. Cut the onion in wider strips and pull them apart. Spread around. Add peeled garlic and chili.
Pour the wine over and scrape out the remains of the olive oil from the potatoes over.
Bake for 30 min, then turn the chicken legs and get the temp down to 180 C fan for 15 min.
Now add the peas and turn the chicken legd again. Bake for 15 more min. Add parsley and serve.
Doner and Curry Wurst - the two most iconic Fastfoods here in Germany.
The prices for a Doner are constantly rising since the last 4 years. Around 10 Euro now in most places, but more expensive in other places.
I do not know who came up with the homemade version of seasoned meat spread on baking paper and folded up and baked in the oven. But that person is a genius.
Get the ground meat you like: beef or lamb or chicken. Add Turkish yogurt, an onion and lots of seasoning and mash it with your hands.
Between 2 sheets of baking paper with a rolling pin spread it out as thin as possible. Peel off the upper layer of baking paper and fold it up from one side, about 1 inch wide.
Make as many rolled papers as you have meat. Preheat your oven 200 C.
Put the used upper paper on the baking sheet and lay the rolled papers on top. Bake for 20 minutes. Then unroll and rip apart the meat.
Prepare a yogurt dip with or without garlic and add salad, tomato and onion to the bread.
Ingredients:
340 g ground beef
3 tbsp Turkish yogurt
1 /2 lemon juiced
1 small onion, grated
1 /2 tsp ground cumin, smoked paprika, onion powder, garlic powder, oregano, pul biber, salt and pepper, sumac
A little salad that goes great in winter time. The combination of earthy beets and semi sweet kaki works well.
I put the green onion bits in boiling water for 30 seconds, drained them and added them to the salad.
You will only need pepper and salt as basic seasoning.
Ingredients:
400 g cooked beets
1 kaki
2 spring onions
Honey
Lemon juice
White balsamic vinegar
Olive oil
Fleur de Sel
Mixed ground pepper
I bought a cookie tin with a great Halloween design at the end of October. It is still filled with butter cookies.
The problem is: the cookie tin is good - the cookie are just sweet and all taste the same. Eating 1 or 2 with some hot tea will take me weeks to get them done.
Since it is the main kaki season, I thought about a cookie cream layered with kaki.
My kaki fruits are still firm. I put them in a pot with juice of a lemon and a good shot of Spanish 43 Liqueur. Cook on low heat until soft, then take a stick blender to mush them.
Recipe for 3:
2 kaki, peeled and cut in chunks
1 lemon
100 ml 43 Liqueur
180 g double cream
70 g mascarpone
1 tsp vanilla extract
60 g butter cookies in crumbs
3 tsp sour cherry jam
Carefully beat cream and mascarpone to soft peaks. Add cookie crumble, vanilla and jam.
Let the kaki mush get cold and layer it with the cookie cream.
Watching some Reel I found this one from "Foodboom".
Usually I melt the Raclette cheese in a wide pan and pour it over cooked potatoes and ground some black pepper on top. That was the way I learned from our Swiss neighbors when I was a child.
This is a very modern take on the use of this kind of cheese.
First step is a roux. Rip two or three pieces of raclette cheese apart and melt it in the sauce. Add white pepper and a little lemon juice.
Dry toast the buns in a pan. Put a good helping of sauce on top, then two slices of good quality juiniper berry cooked ham, one slice of cheese.
The top of the bun next. Smear more sauce on top and a half of a slice of raclette cheese.
Bake at 180 C fan for 10 minutes.
Ingredients:
125 g raclette cheese
2 Brioche buns
1 tbsp butter
1 tbsp flour
125 ml milk
White pepper
Lemon juice
4 slices of cooked juiniper ham
Always served with Sauerkraut, sometimes with mashed potatoes or sometimes with potato dumplings.
My local butcher sold these packages. They contained the precooked sauerkraut and slices of raw porkbelly and liver sausage and blood sausage.
I first sauteed some onion in oil, then added the sauerkraut. For more flavour some juiniper berries and caraway seeds. The meat and the 2 sausages went on top and with a closed lid on low temperature cooked for 20 min.
When the casing of the sausages breaks, it is a good sign. Just scoop the skins out and serve the sausages with the sauerkraut.
I made some creamy and buttery potato mash to go with it. I had enough very starchy potatoes sitting around from my British roasted potatoes dish.
I am looking forward to eat the leftovers.
