Sweet Potato Gnocchi with Blue Cheese Sauce

I found a package o

f sweet potato gnocchi at the supermarket and it was a small one. Just enough for two servings.

A half eaten cheese was sitting in the fridge together with some slices of ham. Both needed to go. They made the sauce.

The base was a spring onion sauteed in a little butter. The chopped ham slices came next. 

I had homemade chicken stock in the fridge. 60 ml were added for some liquid to melt the cheese in. The sweet potato gnocchi were cooked for 5 min in water and went in now.

A hand full of grated mozzarella to bind the sauce and create some cheese pull.  A little creme fraiche. Smoked paprika, pepper and chives to finish.

Recipe for 2:

250 g sweet potato gnocchi

100 g ham

1 green onion

1 tbsp butter

60 ml chicken stock

1 tbsp oil

65 g blue cheese

2 tsp creme fraiche

30 g grated mozzarella

Pepper, smoked paprika, chives

Soup and Sandwich Lunch

My Sandwich is a very German one: Mettbrötchen, or seasoned RAW pork with fresh onions on a roll.

People love it or hate it here in Germany. I only buy fresh Mett at a good butcher and eat it very short after buying it. When I do not know where the Mett is coming from and if it was fresh, I never eat it.

My soup was just a basic broccoli soup from a MAGGI package. But I sweated the onion strips I did not need for my Mett in a little butter first, than added water and the soup package and cooked it.

A small leftover handfull of Natcho Cheese Tacos was sitting in an open bag. I crushed the biggest ones and tossed all of them in the soup.

Vanilla Cream Layer Dessert with Figs

I had so many fresh figs picked from my tree and needed a dessert to get rid of some.

Paradies Cream from Dr.Oetker this time is vanilla flavoured. A little ground vanilla seeds were added for a more intense taste. But mixed with whipped cream delutes the taste. The tiny seeds look good, but just skip it.

The biskuits were the same as last week, I bought a double pack. 7 figs went on top in slices. Let them be thick enough, otherwise they will fall apert when serving.

Whipp the double cream and then the Paradies cream. Bring both of them together and put 2/3  on top of the figs.

Just layer more biskuits on top and spread the remaing cream over them. Chocolate chips as a topping and then cover it with plastic wrap and place it in the fridge for 4 hours minimum.

Ingredients:

Package butter biskuits

200 ml double cream

300 ml whole milk

1 Dr.Oetker Paradies cream vanilla

1/4 tsp ground vanilla 

7 figs

Chocolate chips

Pointed Cabbage Filderstadt Sourkraut with Bloodpudding

This is a blood sausage week. 

I bought a smoked hard one in a casing this time at my local butcher. A lot better to fry in the pan. It wont dissolve to a mush.

But the star of this dish is the sourkraut. The area around Stuttgart is not only famous for Porsche or Mercedes, but for large fields of cabbage. 

A special kind is the pointed cabbage, it has softer leaves then the round cabbage.

Since Germans love Sauerkraut, a lot of these poineted cabbages are fermented. I bought this can in a Supermarket in Böblingen, near the Motorworld, when I visited the 2 car museums last year.

I haven't seen this kind of sourkraut made from pointed cabbage here in my region

To give the cabbage a less sour note, I used an apple together with a large onion and a glass of white wine.

Juiniper berries and caraway seeds together with salt and pepper were the seasoning.

Recipe:

400 g can Filderstadt sourkraut

2 tbsp vegetable oil

1 large yellow onion

1 red Elstar apple

1 tsp caraway seeds

10 juiniper berries

150 ml white wine

200 g smoked blood sausage

Give the chopped onions 3 min in oil to get a little soft. Add the kraut and the chopped apple (skin on). Stir well.

Now add white wine and all the seasoning. Bring to a boil, cover with a lid, reduce the heat and cook 15 to 20 min.

During that time fry the blood sausage in a little oil, skin on.

Million Dollar Chicken Casserole

It does not get more American.

The last piece of chickenbreast from my cornfed ovenbaked chicken had to go today. Yesterday I looked for ideas on Pinterest and found a lot of these Million Dollar Chicken recipes.

Cheese Pull!

Some more like a dip, others served with rice or pasta. Some with added vegetables. I made my own version from all of them. It needs some serious seasoning, otherwise it is just too creamy and bland.

I added a red bell pepper and a large spring onion, chopped finely. Best method is to combine all cream and cheese together, season it and then add veggies and chicken chunks.

This goes in an overproof dish, is covered with more shredded mozzarella and put in tgr oven for 20 minutes at 180 C fan.

I served it with pasta.

Ingredients for 2:

1/2 cooked chickenbreast, no skin

50 ml mayo

50 g cream cheese

100 g sour cream

75 g grated mozzarella, (35 g in the cream, 40 g on top)

4 tbsp chicken stock

1/2 tsp smoked paprika

1/2 tsp garlic powder

Salt, pepper

Tabasco

1 red bell pepper

1 large spring onion

Pasta

Oyakodon 2.0

I have done it before, but this time it is more basic.

Using leftover cooked chicken leg from my whole cornfed chicken I baked the day before.

I stripped the meat and skin off the bone and cut it in bite size chunks. A medium sized white onion cut in rings together with 2 garlic cloves.

The onions went in the pan first to soften and get color. Then the garlic and the cooked chicken went in.  The eggs were beaten with Mirin and Soysauce together and 3 tbsp of chicken stock.

They followed next. Now the temperature on very low. No scrambled eggs! Just a smooth binding of the chicken and onion.

Cook some Japanese shortgrain rice and put that in a bowl. Now slide the chicken egg mixture carefully on top of the rice. Serve some soy sauce on the side, if someone needs a little more salty.

A bowl of fresh lettuce is a good side dish.

Yellow Lentil Chicken Soup

From my whole cornfed chicken bake is a quart and a half of chicken stock left in the fridge. 2 pieces of chickenbreast as well.

Today is a cold September day and a soup sounded good to me. But just stock and chicken was not enough. 

A lot of fresh veggies as a base were used. And I wanted something filling other than rice or pasta. I decided on using yellow lentils.

Less protein from meat (I left one chickenbreast for tomorrow) and more plant based protein.

Yellow lentils do not need time to soak. I washed them and cooked them first in unsalted water for 10 minutes. Then cleaned the pot and started the soup.

The chicken stock had a yellow topping of fat. I scooped some of it out and kept it to the side. Later I added some of it to the soup again.

The chopped veggies cooked in the stock for 10 min. I used a stickblender to roughly mashed them. Then the chickenbreast and the lentils went in. Back to a boil for 2 minutes. The soup was seasoned again to taste and some goat cream cheese went in last.

Ingredients:

850 ml chicken stock

4 carrots

White from a leek

120 g celeriac

1 large spring onion

1 red chili

1 cooked 1/2 chickenbreast

1 rice cooker cup yellow lentils

75 g goat cream cheese

Salt pepper