Bimi with Sesame Topping

This is a wonderful snack or a side dish.

At the organic supermarket I found a 200 g package of bimi. Eating it as a starter was a great idea. 

It is very fast to prepare and pretty simple. Just cut off a little at the end. Heat up a pot of salted water. Just cook the bimi for 3 min and douse it with ice water to keep the bright green color.

Stir the dressing together. Put the sesame seeds in a pan and toast it. Do not burn it, because the black one gets burned more easy.

Recipe:

200 g bimi

1 tbsp grapeseed oil, 1 tsp toasted sesame oil

1 tsp rice vinegar, 1 tsp lemon juice

Salt, pepper, piment d'espelette,

1 tsp garlic powder

1 tsp black sesame seeds, 1 tsp white sesame seeds

 

Green Asparagus Sauce with Pappardelle

I saw a recipe, but only used it as an idea. I made my own version and it was super tasty and great for the asparagus season.

The cooking process is very easy, you save washing one pot, but you have to clean an other container and the stick blender. 

Green asparagus makes a good sauce when mixed with cheese and fresh herbs. 

Recipe for 2:

200 g Pappardelle

350 g green asparagus

1 green onion, 2 garlic cloves

2 tbsp butter

1 Mozzarella

2 tbsp Grana Padano

Some basil, parsley, sorrel

Salt and pepper

Take the dry end off the asparagus and cut it 3 to 4 parts and set the tips apart. In a pasta pot bring water to a boil, add 1 tbsp salt and the asparagus without the tips. Cook until tender and use a slotted spoon to get them out in a high blender container.

Toss in the pasta and cook al dente.

In a wide pan melt butter and add chopped onion and garlic and after 2 min the asparagus tips. Sautee and season with salt and pepper. Add a bit pasta water.

To the high container stuff in 3/4 of the Mozzarella, Grana Padano and the herbs and mix it well. Pour in the pan and cook. 

Add the pasta directly from the pot with some of the water and stir to get a creamy sauce.

 

Enchiladas por Cinco de Mayo

Cinco de Mayo is only a lesser festivity in Mexico, but a huge one on the other side of the border.

Tex Mex Kitchen to celebrate the Mexican heritage of many people living there. When I was traveling through Texas and Oklahoma in late spring many years ago, the festivities of Cinco de Mayo were everywhere.

Since this time, my family and I often cooked something TexMex when we remembered that date.

I have not made enchiladas in a very long time. I am blogging for nearly 9 years now, there are no enchiladas on this blog to be found. That needed to change.

There are by no means traditional, but I love my own creativity foodwise. And using up some ingredients from my storage helps too.

I usually put sweetcorn in and had a can out already, but the beans were so plentiful, I omitted the sweetcorn. But some hot pepperoni paste from the deepness of my fridge went in to get everything a good kick.

Recipe for 3 enchiladas:

250 g mixed ground pork and beef organic

1 tbsp oil

2 green onions, 2 tsp chopped garlic

1 green bell pepper

1 can large white beans in tomato sauce

2 tsp hot pepper paste

Salt, pepper, herbes de Provence

3 high protein wraps

60 g grated Mozzarella

20 g cream cheese

Preheat the oven 180 C fan.

Heat a skillet with oil and add the ground meat. Crumble it and let it turn brown. Add onions, garlic, hot pepper paste and cook a bit. Cut bell pepper in small chunks and add them together with the beans and tomato sauce to pan. Season well. Cook until rvetything is done.

Grab high protein wraps and fill them. Put them in an oiled oven proof dish. Top with cheeses and put in the oven for 15 min.

Hwachae - Korean Watermelon Dessert

When I saw this on a Reel I thought that is a very strange combination of fruits, jellies, soda and milkproducts.

But at a hot day it sounded great. I needed a few fruits and liquids. At home two packs of jell-o were sitting for a long time and I used them.

Some ice cubes should go in this dessert, but I did not have any, but luckily I have frozen strawberries. 

Recipe:

250 g watermelon

125 g raspberries

125 g blueberries

2 small bananas

8 frozen strawberries

200 ml Sprite zero

200 ml strawberry milk (Müllermilch)

1 pack Cherry jell-o (or any other brand)

1 pack Lime jell-o

Prepare the jellos, some need 4 hours to set. Best on the day before.

Cube the watermelon, cut up the bananas and wash raspberries and blueberries. Put all if it in a large bowl.

Add spooned pieces of both jellos. Pour in strawberry milk and Sprite. Cool down with the frozen strawberries.

Serve cold and enjoy!

Beer Bread with smokey flavour

I saw a Reel and wrote down the ingredients a while ago.

The recipe was sitting in my recipe basket and it waited for the right moment to be baked. Since I am mostly eating no carb, bread is very low on my shopping list. But the next 3 days, a bit of bread is welcome.

The addition of smoked BBQ seasoning was a great idea. Eating the bread with cheese or sausages will be a great combo.

Jams or Nutella are not on my menu this weekend. So I think I am save baking it.

Recipe:

250 ml beer ( I used Bavarian Helles)

1 package dry yeast

1 tsp salt

2 1/2 tbsp smoked BBQ seasoning (Spicebar "rauchige Drecksau")

420 g AP flour

Measure the beer, keep in mind that German beer has lots of foam, so wait until it has settled down).

Stir in yeast, spice and salt to dissolve completely. Then add the flour and make a dough. Just bring it together to form a ball.

Rest for 4 hours in the kitchen at room temp. Every hour wet your hands and fold it over.

Preheat the oven 240 C, drop to 220 C and get the bread in ( cut a cross on the top with a razor blade). Pour some warm water in the oven to create some steam. Bake for 30 min.

Knock on the bottom of the bread. When it sounds hollow, it is done.

Just FYI: the bread tastes great, but neither spicy nor smokey. You can eat it with Nutella!

Plantain caramelized in Coconut Sugar with Skyr

I bought a ripe plantain last Saturday at the French supermarket. It was laying on my kitchen counter to ripen even more.

I did not buy it with any recipe in mind. But I found one for very ripe ones yesterday. Sweet, but not too sweet.

The plantain has to be soft to the touch. That means it should be mostly black.

Slice open the peel with a knife and take off the ends. Cut the plantain directly out of the peel in discs and put them in a bowl.

Ingredients for 1:

1 plantaine very ripe

1/4 tsp Bergamotte salt

1 tsp cinnamon

3 tsp coconut sugar

3 tsp coconut oil

3 tbsp Skyr with 1 tsp agave syrup

Heat up the coconut oil in a pan. Mix the upper ingredients with the plantain and place them in a single layer in the pan on medium high heat.

Turn after 3 min and finish 2 min on the other side. Mix Skyr with syrup and serve warm.

Cod breaded with deep fried Capers and Asparagus

The cod in a seasoned breading was very tasty. Combined with steamed asparagus with wild garlic butter a treat for the May 1st holiday today.

We have finally some kind of Summer temperatures. But only for 3 days, then the cold is coming back.

That let the asparagus prices still sit at a very high price. A long and warm period of time is needed that the prices will go down. I hope soon, otherwise this will be my smallest blog series about the German white gold this year.

Recipe:

750 g white asparagus, peeled and steamed

2 tbsp wild garlic butter

300 g cod

Salt and pepper

1 egg, 3 tbsp flour, 5 tbsp breadcrumbs, Tosacana seasoning blend

Oil and a knob of butter for the pan

2 tbsp capers in salt, washed and dried

3 caper apples

2 tbsp potato starch

150 ml oil for frying

Season the cod and heat the oil in the pan. Put the cod through flour, egg and breadcrumbs and put it in the pan on medium high heat. 3 min on the first side, add butter and cook 2 on the other side.

If egg mix is left on the plate, pour it in the pan.

Toss the dried capers/caper apples through potato starch and fry them 2 min. Drain on kitchen paper.