Playing with food again.
After my raspberry appetizers, I went for skewers with basil and blueberries. The mini mozzarella balls are working very well with this combination.
So many ideas of fingerfood on the Internet. I found a lot more the last couple of days.
Use 6 thin skewers and start stacking basil, blueberries and mozzarella. Finish with some good quality balsamic vinegar.
These sweet goodies are called Schweineohren or Pigs Ears in Germany. Not a very nice name.
My newest edition of the Gourmand magazine has lots of recipes to the end of Summer time. But I have no idea if Palmiers are baked usually in the end of Summer.
The baking itself is pretty strait forward. Use readymade butter puff pastry - do not use the Vegan mediocre pastry.
Mix light brown sugar - French: Cassonade with vanilla sugar and cinnamon and sprinkle some of it on your work surface. Lay the puff pastry sheet on top of it and sprinkle the top side heavy.
From the long side start rolling up in a thin line to the middle and start on the other side then. Cover it in baking paper and store it in the fridge for 25 min.
Preheat the oven 180 C.
Cut 1,5 cm slices and set them on baking paper that is sprinkled with the sugar mix too. Keep them apart a bit to prevent them to stick together. Bake for 20 min and cool down on a rack.
100 g light brown sugar
1 tsp cinnamon
2 tsp vanilla sugar
275 g butter puff pastry
A September Heat Wave calls for a refreshing drink.
A Reel showed me this kind of yogurt drink. Sour and salty with a hint of mint and rose.
Ayran readymade is available here in Germany in every supermarket due to the large Turkish society.
But preparing it with yogurt, soda water and salt is easy too. I was too lazy and bought Ayran this morning.
Adding dried mint, fresh mint, rose petals and lime juice is not much work. A bit more carbonated water and a stickblender - the drink was ready.
3 cups yogurt, 2 cups water, 1/2 tsp salt
2 tbsp dried mint, 1 stalk fresh mint
2 limes, 1 tsp dried rose petals
I did a grocery haul in France again. It was nearly 3 month since my last trip. Many food and nonfood items were missing in my cupboards.
The increase of consumer prices was noticable in France too. But compared to Germany more moderate. This time I splurched on a variety of cheeses.
But fresh seafood is my main goal to buy. I bought two kinds of fish and a bag of bulot for tonight.
Recipe for 2:
4 large potatoes
280 g pollok
1 large white onion and spring onion
2 cloves of garlic
3 tbsp butter, 3 tbsp flour
100 ml veg stock, 30 ml Noilly Prat, 200 ml milk
Pinch sugar, salt, pepper, cayenne pepper
3 tsp Dijon mustard, 3 tsp sweet mustard
Start the potatoes and chop onions and garlic. Cut the pollok in bite size chunks.
In a pan melt the butter and sauté onions and garlic. Add the flour and stir it well.
First add milk, bit by bit, then add stock and Noilly Prat. Season. On medium heat add the fish and let it simmer 7 min. Drain the potatoes and add the spring onion green to the sauce.
Yeah! I know, do not play with your food!
But it was fun. And not as easy peasy as it looks now. Who new that this mini mozz are not round or do not have any straight side. Keep a knife handy. And have patience if they topple over.
Pinterest is a source for new ideas. That was one of them.
You will need a bag of mini mozz and the same amount of raspberries. Use flatleaf parsley or any other green herbs that have leaves.
A bunch of toothpicks and some balsamic vinegar.
A couple of French chicken thighs have come home with me. For Sunday dinner at 32 C it is the best way to just use the oven and not the stove top.
I had some leftover courgette and a lonesome green bell pepper in the fridge and some celeriac. That went with a cooked potato and lots of fresh herbs on a baking tray. Olive oil, garlic and seasoning on top and most of the work was done.
The chicken thighs had still bone and skin and were seasoned already. The whole dish just took 40 min at 180 C fan to get ready. I turned the thighs after 25 min, that was all the work I needed to do.
St. Mang Rubius Cheese is the center of attention or should I say smell.
This red skinned soft Brie like cheese is often served in Bavaria at a Brotzeit. It goes very well with beer.
But today I used it to fill some strips of courgette and skewert the packages. This recipe is very easy to prepare and has only very few ingredients.
Recipe for 4 packages:
80 g St. Mang Rubius cheese
4 courgette slices 3 mm thickness
Basil leaves
2 tbsp olive oil, herbes de Provence, chili flakes, salt and pepper, balsamic glaze
rice
Use a mandoline to cut the slices. Season them on the inside with salt and pepper.
Place basil leaves on top and a piece of cheese in the upper wide part. Roll it up.
Prepare the marinate and brush it on top. Put the packages on a skewer and close the sides with smaller roll ups of courgette.
Bake at 180 C grill for 8 min. Eat with some rice as a full meal.
