High Protein Breakfast Oat Rolls

We are starting a long Pentecost weekend. The weather is lousy with heavy rain. This is the best time to do some baking.

And I need some bread over the weekend. Freezing some of them will even last longer.

Cottage cheese is used or misused in so many "baking" recipes. I gave some a try, but with meeh success. Lets tackle the next one.

The recipe was too basic for my taste. Or lets say without any taste. I added more salt, ground coriander and caraway seeds. The rolls even got a seed topping. 

Recipe for 10 to 12 breakfast rolls:

4 eggs

400 g cottage cheese

400 g rolled oats

2 tsp baking powder

1 1/4 tsp salt

1 tsp ground coriander

1 tbsp caraway seeds

Topping:

Poppy seeds, sesame seeds, Nigella seeds

Preheat the oven to 200 C.

Mix the batter with your hands! Form about the mini loafs and put them on baking paper. Sprinkle with seeds and bake for 30 min.

Prawn Bolo with Linguine

The idea of this recipe is from German Chef Tim Mälzer. But I made my own version with more veggies and an other stock.

I wanted to buy some raw prawns with heads and shells, but no chance. No way to make a stock that was used in the original recipe.

But I am clever. I have a small pot of concentrated lobster paste in my spice board above the stove. The flavour enhancer par excellance.

Recipe for 2:

140 g linguine pasta

220 g defrosted raw prawns

Seafood seasoning

2 tbsp olive oil

1 large carrot, 1 large green onion, 4 garlic cloves, 7 cherry tomatoes, 1 knob grated ginger

1 tsp dried fennel seed

Lemon juice

Basil, parsley, thyme

Salt and pepper, 1 tsp Piri Piri seasoning

1/2 small pot lobster paste

2 tbsp tomato paste, 50 ml Noilly Prat, 50 ml water

Season the prawns and set aside. Chop the veggies and put onion, garlic and carrot in a hot pan in oil. 

Start the linguine.

After 4 min add tomato paste and saute it for an other minute. Now pour in Noilly Prat and water and the chopped tomatoes. 

Add the lobster paste and season with salt, pepper and Piri Piri.

The prawns go in at last, they only need a couple of minutes. Add pasta water to loosen the sauce and finish cooking the linguine in the sauce and add some lemon juice.

Chop the herbs and toss them in.

Turkish Sour Plum -Yesil Erik

I shopped at my local Turkish supermarket again. When I see something I have not seen before, I need to learn about it and try it.

A basket full of punnets with green round fruits caught my eye. No sign above it, no sticker on the punnets, just the name of the farmer. 

I asked the cashier and the only thing he told me: women in Turkey love them and his wife is an absolute fan of them. He hates eating them because they are sour and bitter.

I took a punnet to give them a try. They reminded me of Reneclauden, a special kind of yellow plum. When I took a bite at home, these plums were very astringend and difficult to get off the pith. I ate two and decided to give cooking them a try.

They are native to Anatolia, a part of Turkey. The German name here is Kirschpflaume (Cherryplum).

Recipe for Compote:

150 g green Yesil Erik

150 ml water mixed with apple juice

50 ml Vanilla liqueur

2 tbsp agave syrup

1/2 tsp salted caramel powder

Wash the plums and put them in the pot without taking the stone out. Pour in the liquids and keep the caramel for later.

Cook the plums on medium heat for 10 to 15 min. Poke some holes in the skin with a sharp knife during cooking. Finish with salted caramel powder.

Now take the sharp knife and try to get the pith out. Store the fruits in the juice. Eat with some Turkish (Greek) yogurt.

 

Dubai Pistacchio Chocolate

This chocolate went viral on all platforms.

I had to give it a try. My BFF brought me a jar of pistacchio cream from Sicily. I only used it with some espresso. 

I was looking for the angelhair dough, Kadayif in Turkish. My local supermarket had this in the fridge aisle.  I only needed about a quarter of it, now I am thinking about a dessert to use up the other three quarters.

The Dubai chocolate has a crunchy filling. To get this, the Kadayif is browned in a pan. I used a combination of butter and oil. It takes a lot of time to get it to the right consistency. Do this as the first step.

When the crunch is ready, let it cool down a bit and then fold in pistacchio cream and a little Tahini. 

Most videos I saw the people did not temper their chocolate. They just melted it and poured it. I used some chunks of solid chocolate and let it melt in the warmed chocolate. That brought the temperature down and helped with a better snap of the chocolate.

For a more fancier look of the chocolate bar, I used white chocolate and some glitter and roses.

Ingredients for 1 chocolate bar:

100 g Kadayif

25 g butter, 25 g neutral oil

1 tsp dried rose petals

1 tsp glittered powdered sugar

40 g white chocolate

100 g 87% dark chocolate

60 g milk chocolate

50 g pistacchio cream

15 g tahini

In a large pan heat up butter and oil and cut off the pieces of angelhair. Make them small and let them brown. Put in a bowl to cool down. Mix with pistacchio and tahini.

Use a chocolate mold if you have one. Sprinkle glitter icing sugar and some rosepetals in the mold. Melt white chocolate and let it drizzle over that.

Break dark chocolate and 45 g of milk chocolate in a bowl and melt it 30 sec blasts in the microwave. Stir in between. Take it out and drop solid milk chocolate chunks in and use the liquid to melt it. 

Pour 1/3 of the chocolate in the mold. Let it set in the fridge for 15 min.

Spoon the Kadayif pistacchio mix on top and spread out to all 4 corners. It should be higher then the mold. Even it out and pour the 2/3 of the chocolate on top. Stick in the fridge for 2 hours. Then enjoy.

Crispy Chicken in Cornflakes

Tripple Cs are the name of the game today.

I bought some organic chickenbreast without any idea how to prepare it. First I thought Korean, next Cajun and then Italian. But nothing stuck.

I just wanted some crispy piece of chicken with a bowl of lettuce. No other side dish. I opted for a piece of my banana chocolate almond bread later in the afternoon.

Why use breadcrumbs as a coating. I wanted to use up a lot of no longer eaten cornflakes. I just crushed them with my hands and they made a perfect shell around the chicken.

Recipe for 2:

400 g organic chickenbreast

Chicken seasoning

1 egg, 50 ml milk

Salt, pepper

4 tbsp flour

4 hands full of cornflakes

Oil

Green onions

Butterfly the chickenbreast and take the inner filet out to coat it separately. Season with spicemix. Put through flour.

Beat egg and milk and season that with salt and pepper. Dunk the flour coated chicken in. Put in the bowl with the hand crushed cornflakes.

Use a large pan and heat up some oil. Bake the chicken at medium high heat. Get the onion chunks in. Short before the chicken is done, pour the eggmix in and let it cook. Do not waste it.

Serve with a bowl of lettuce.

 

Filipino Coconut Pork Adobo

I am a huge fan of Adobo Filipino dishes.

The combination of vinegar, bay leaves, peppercorn is right down my alley. This recipe is made with porkbelly. Just onions and garlic are the base of this dish. No other veggies involved. 

Best to have some lettuce to go with it. 

The preparation time is short. Start your rice cooker when the Mis en Place is done. Use a wide pan or a wok and heat up some oil. Fry ofg onion and garlic. When that has taken color, add the chunks of porkbelly. Brown them all around. 

Add bay leaves, a chicken stpck cube and peppercorn and lots of vinegar and some water. I used some coconut vinegar, I am a huge fan of it since my holiday on Mauritius, but any kind of white vinegar will do.

Reduce the liquid on high heat. Now add brown sugar and coconut cream/milk. Reduce again and finish with a dash of dark soy sauce.

Serve with rice.

Ingredients:

250 g porkbelly

1 chicken stock cube

2 tbsp oil

1 yellow onion, 4 garlic cloves, 2 bay leaves

1 tbsp fresh ground black pepper

100 ml white vinegar, 150 ml water

120 ml coconut cream/milk, 2 tbsp dark soy sauce

Basmati rice

 

 

Banana Chocolate Almond Bread

This is a recipe from Essen&Trinken.

4 bananas were waiting for a purpose. Since I am only eating 4 days of the week since end of February, getting rid of a bunch of bananas is not that easy. But banana bread always works. It keeps in the fridge up to a week. And a slice of it is a treat. My neighbor loves banana bread too, she will get a chunk of it as well.

The recipes is a lot richer than the usual banana bread. It contains extra almond flour, chopped almonds, lots of chocolate chips and cocoa. I used the intense Red Cameroon Cocoa.

The bread gets a nice look through the topping with a sliced banana. I have never seen that before.

Recipe for a 25 cm loaf tin:

4 bananas

100 ml neutral oil

2 eggs

50 g sugar

200 g flour

50 g almond flour

1 tbsp baking powder

50 g baking cocoa

Pinch of salt

2 tsp vanilla sugar

50 g chopped almonds

100 g dark chocolate chips

Use a large and a medium bowl and a mesh sieve. A spatula or wooden spoon is enough to stir. Heat up the oven to 180 C. Butter the loaf tin.

Mesh 3 bananas to a pulp and add them to the large bowl together with oil and eggs. Give that a good stir.

To the medium bowl add salt, vanilla sugar, sugar and set the sieve on top. Flour, almond flour, cocoa and baking powder goes in now. Stir carefully and add to the large bowl.

When it is combined, add chopped almonds and chocolate chips. Transfer to the loaf tin. Cut the banana lengthwise and put it cut side up on top of the cake batter.

Bake for 45 to 50 min. Check with a wooden skewer.