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Created May 11, 2015 17:40
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food.org

Nachkochliste

<2012-06-10 So> Kein Frischkäse sondern Quark verwendet. war ok, aber etwas nass.

I have to cook this!

http://www.101cookbooks.com/archives/glissade-chocolate-pudding-recipe.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+101Cookbooks+%28101+Cookbooks%29&utm_content=Netvibes http://www.mybakingaddiction.com/peanut-butter-and-jelly-muffins/ http://www.ilanafreddye.com/2012/06/scones-winner.html

Einkaufsliste

2Auberginen
3Auberginen
20gBasilikumblätter
150gBasmatireis
400gBlattspinat
30gButter
45gFadennudeln, kurz
100mlGemüsefond
1lGemüsefond
glatte Petersilie
Minze
Minze
4ELNaturjoghurt
2ELOlivenö
5ELOlivenöl
Olivenöl
4ZweigeOregano
2Paprika,rot
1TLPaprikapulver
20gParmesan
Petersilie
60gPinienkerne
150gRicotta
3Tomaten
400gTometenpürree/pasetta
600gweiße Bohnen, gegart
200mlWeißwein, trocken
Zitrone
Zucker
2Zwiebeln, rot
3ELÖL

Rezepte

Wild Garlic and Hazelnut Pesto

Zutaten

250gwild garlic leaves
125groasted hazelnuts with skins on (walnuts also work beautifully or a mix of the two)
50gparmigiano-reggiano or pecorino, grated
50mlextra virgin olive oil, plus extra
Sea salt and freshly milled black pepper to taste

Zubereitung

Pick, wash and dry your wild garlic. Remove the primary veins and stalks, and keep the leaves. (Remove the primary veins and stalks by splitting apart the leaves – I do this to achieve a smooth pesto without any stringy bits.) Put the wild garlic leaves into a mixer, along with the roasted hazelnuts and grated parmesan cheese. Blend until you have a smooth but still slightly coarse paste and then, whilst blending, pour in the olive oil. Season with salt and pepper to taste. Use immediately, stirred into freshly cooked linguine, spaghetti or other pasta… … and if there’s any left over store in the fridge for up to a week in a air-tight container covered with a splash more oil.

Garlic Lemon Roasted Cauliflower and Broccoli

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1mediumhead of cauliflower
1mediumhead of broccoli
¼+2tablespoonsolive oil
1tablespoonolive oil for garlic
8clovesgarlic
1teaspoonturmeric
1teaspoonfennel
¼teaspoonsalt
1tablespoonlemon
Cheese, rosted pine

Zubereitung

Wash and dry the veggies thoroughly. Cut into roughly the same sized pieces. Take each clove of garlic and using the flat blade of a large knife, slightly press down, cracking it slightly but not enough to remove the skins. Set into a small bowl. Coat in reserved olive oil. In a separate bowl, drizzle the olive oil over your vegetables. Transfer and spread out onto an oiled baking sheet. Add the garlic, spices, salt. Bake in an oven at 350° for 40-50 minutes, turning with a spatula occasionally or until the veggies start to brown slightly. Add the lemon juice to the veggies. Top with roasted pine nuts, or crisped bacon, or emmenthal or cheddar, Serve with a grain of some sort or your main dish and then go put on your pjs so you can really rest;p

Feed South Africa + Greek Salad with Broccoli and Sun-Dried Tomatoes

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Greek salad

Mixed greens, preferably with herbs
1cupthinly sliced broccoli florets
cupcooked chickpeas
¼cupchopped red onion
¼cupcrumbled feta cheese (optional)
10pitted Kalamata olives, sliced into thin rounds
1Handfulchopped sun-dried tomatoes*
1Small handfulsunflower seeds or pepitas

Grains (optional)

1cupcooked farro, wheat/spelt berries, whole wheat pasta, barley or quinoa
Drizzle olive oil
½lemon, juiced

Homemade Greek dressing

½cupquality olive oil
¼cupred wine vinegar
2clovesgarlic, minced
teaspoondried oregano
1teaspoonDijon mustard
¾teaspoonfine-grain sea salt
½teaspoonfreshly ground black pepper
½teaspoon agave nectar or sugar

Zubereitung

Cook the grains (optional): Prepare according to package directions. I like to make extra to freeze for later. Toss the warm cooked grains with a drizzle of olive oil, the juice of ½ lemon and a sprinkle of sea salt. Set aside. Make the dressing: In a liquid measuring cup, whisk together the dressing ingredients until emulsified. Transfer to an air-tight container with a lid to store the leftovers. Toast the seeds: In a small pan over medium heat, toast the sunflower seeds/pepitas until they are fragrant and turning golden at the edges, stirring often, about 4 minutes. Assemble the salad: Place a generous portion of greens in two bowls. Divide the remaining salad ingredients, grains included, between the two bowls. Just before you are ready to serve, toss the salad with Greek dressing. Notes Dressing adapted from Ina Garten and Danielle. Store it in the refrigerator in an air-tight container with a lid. It should keep for several weeks. Make this recipe vegan: skip the feta. Make this recipe gluten free: use rice or quinoa for the cooked grains, or skip them altogether. *I’m partial to Trader Joe’s sun-dried tomatoes because they stay nice and soft. If your sun-dried tomatoes are too tough to eat, soften them by soaking in hot water for 10 minutes, then chop and add to the salad.

Cauliflower & potato curry

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2tbspvegetable oil
1large onion, chopped
large piece ginger, grated
3clovesgarlic cloves, finely chopped
½tspturmeric
1tspground cumin
1tspcurry powder, or to taste
227gcann chopped tomatoe
½tspsugar
1cauliflower, cut into florets
2potatoes, cut into chunks
1small green chilli, halved lengthways
squeeze lemon juice
handful coriander, roughly chopped, to serve
naan bread and natural yogurt, to serve

Zubereitung

Heat the oil in a saucepan. Cook the onion for 10 mins until soft, then add the ginger, garlic, turmeric, cumin and curry powder. Cook for 1 min more. Stir in the tomatoes and sugar. Add the cauliflower, potatoes and split chilli, seasoning to taste. Cover with a lid and gently cook for a good 30 mins, stirring occasionally, until the vegetables are tender – add a drop of water if you need to, but it is meant to be a dry curry. When the vegetables are cooked, remove the chilli, if you like, stir in a squeeze of lemon juice and scatter with coriander. Serve with your choice of Indian bread and a dollop of yogurt.

Suppe aus buntem Grillgemüse

Zutaten

3Auberginen
2Paprika,rot
3Tomaten
2Zwiebeln, rot
2ELOlivenö
20gBasilikumblätter
4ZweigeOregano
10Knoblauchzehen
1lGemüsefond
600gweiße Bohnen, gegart
4ELNaturjoghurt

Zubereitung

Feine Weißkohlpäckchen :vegetarisch:türkisch:

Zutaten

30gButter
45gFadennudeln, kurz
150gBasmatireis
Weißkohl
60gPinienkerne
150gRicotta
20gParmesan
Minze
Petersilie
Knoblauchzehen
200mlWeißwein, trocken
100mlGemüsefond
Zucker
Olivenöl

Zubereitung

Die Auberginen des Imam :vegetarisch:türkisch:

Zutaten

5ELOlivenöl
2Auberginen
275gWeißkohl
1TLPaprikapulver
400gTometenpürree/pasetta
glatte Petersilie
Minze
Zitrone
Honig

Zubereitung

Pikante Spinat-Nudeln

Zutaten

250gchinesische Weizennudeln
1TLSesamöl
400gBlattspinat
2Knoblauchzehen
3ELÖL
100gErdnüsseungesalzen
4ELHosinsauce
3ELSojasauce
1/8LGemüsebrühe

Pork and Cabbage water dumblings

Zutaten

2cupslightly packed finely chopped napa cabbagePork and Cabbage water dumbling
1/2teaspoonplus scant 1/2 teaspoon saltPork and Cabbage water dumbling
1tbspfinely minced fresh gingerPork and Cabbage water dumbling
1/4cupchopped Chinese chives or scallionsPork and Cabbage water dumbling
2/3poundground fatty pork, coarsely chopped to loosenPork and Cabbage water dumbling
1/8teaspoonground pepperPork and Cabbage water dumbling
1/4cupchicken stock or waterPork and Cabbage water dumbling
1 1/2tablespoonslight soy saucePork and Cabbage water dumbling
1tablespoonShaoxing rice wine or dry sherryPork and Cabbage water dumbling
1tablespooncanola oilPork and Cabbage water dumbling
11/2tablespoons sesame oilPork and Cabbage water dumbling
1poundBasic Dumpling DoughPork and Cabbage water dumbling
Pork and Cabbage water dumbling

Zubereitung

TO MAKE THE FILLING

  1. Put the cabbage in a bowl and toss with 1 1/2 teaspoon salt. Set aside for about 15 minutes to draw excess moisture from the cabbage. Drain in a mesh strainer and flush with water. Drain again. To remove more moisture, squeeze the cabbage in your hands over the sink. You should have about 1/2 cup firmly packed cabbage.
  2. Transfer the cabbage to a bowl and add ginger, chives, and pork. Use a fork or spatula to stir and lightly mash the ingredients so that they start coming together.
  3. In a small bowl, stir together the remaining scant 1/2 teaspoon salt, pepper, chicken stock or water, soy sauce, rice wine, canola oil, and sesame oil.
  4. Pour these seasonings over the pork and cabbage mixture, then stir and fold the ingredients together. Once the pork has broken up, briskly stir to blend the ingredients into a cohesive, thick mixture. There should not be any visible large chunks of pork.
  5. To develop the flavors, cover and set aside at room temperature for 30 minutes. You should have about 2 cups of filling.*
  6. Meanwhile, make 16 wrappers from half of the dough. Aim for 3-1/4-inch diameter wrappers.

TO ASSEMBLE THE DUMPLINGS

  1. Line a baking sheet with parchment paper.** For each dumpling, hold a wrapper in a slightly cupped hand. Scoop up about 1 tablespoon of filling with a spoon or bamboo spatula, and position it slightly off-center, toward the upper half of the dumpling wrapper, pressing and shaping into a flat mound, and keeping about 1/2 to 3/4 inches of the wrapper clear on all sides.
  2. Fold, pleat, and press to enclose the filling and create dumpling in desired shape. (See video for methods of shaping dumplings.)
  3. Place the finished dumpling on the prepared baking sheet. Repeat with the other half of wrapper dough, assembling the dumplings and spacing them a good 1/2 inch apart on the baking sheet. Keeping the finished dumplings covered with a dry kitchen towel, form and fill the wrappers from the remaining dough.
  4. Once all the dumplings are assembled, they can be covered with plastic wrap and refrigerated for several hours. They can be cooked straight from the refrigerator.

TO COOK THE DUMPLINGS

  1. Half fill a large pot with water and bring to a boil over high heat. Add half the dumplings, gently dropping each into the water. Nudge the dumplings apart with a wooden spoon to keep them from sticking together and to the bottom of the pan. Return the water to a simmer and maintain to gently cook the dumplings for about 8 minutes, or until they float to the surface, look glossy, are puffed up and a tad translucent.
  2. Use a slotted spoon to scoop up the dumplings from the pot, a few at a time, pausing the spoon’s motion over the pot’s rim to allow excess water to drop back down before putting the dumpling on a serving plate. Cover the plate with a large inverted bowl to keep the dumplings warm.
  3. Return the water to a boil and cook the remaining dumplings. When done, if desired, return the first batch to the hot water to reheat for a minute or two. There is no need to reboil.
  4. Immediately serve the dumplings with a dipping sauce or simple soy sauce and enjoy while hot.

Storage: Dumplings will keep for up to 1 month if frozen. After shaping, freeze them on the baking sheet until hard, about 1 hour, then transfer them to a zip-top freezer bag, pressing out excess air before sealing. Partially thaw, using your finger to smooth over any cracks that may have formed during freezing, before cooking. NOTES

  • The filling can be prepared 1 day ahead and refrigerated. Bring to room temperature before assembling the dumplings.

++ If you plan to refrigerate the dumplings for several hours, or freeze them, lightly dust the paper with flour to avoid sticking.

Chinese Vegetable Potstickers

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1/4sweet white onion, dicedChinese Vegetable Potsticker
4large garlic cloves, mincedChinese Vegetable Potsticker
1inchpiece of ginger, mincedChinese Vegetable Potsticker
1tablespoon olive oilChinese Vegetable Potsticker
4ozsliced mushrooms, dicedChinese Vegetable Potsticker
3cupsof diced cabbageChinese Vegetable Potsticker
2cupsof diced broccoli (1 small crown)Chinese Vegetable Potsticker
4green onion stalks, choppedChinese Vegetable Potsticker
1/4cupsoy sauceChinese Vegetable Potsticker
1/2blockfirm tofu, crumbledChinese Vegetable Potsticker
1package dumpling wrappers (about 40-50)Chinese Vegetable Potsticker
Chinese Vegetable Potsticker

Zubereitung

Begin by chopping everything into tiny pieces so that you will have a great variety of flavors in each dumpling. In a large pan, begin cooking the white onion, garlic, and ginger with olive oil on medium until fragrant and beginning to stick to the pan (about 4 minutes). Add the rest of the chopped vegetables and the soy sauce and cook them for 5-7 minutes until the mixture is soft and there is no extra liquid at the bottom of the pan. It should have shrunk to half its size. Add in the crumbled tofu and mix well. Take the mixture off the stove and let it cool slightly. When you are ready to assemble your potstickers, have an oiled baking tray nearby for the prepared dumplings to sit on. Take one dumpling wrapper and put 1 tablespoon of the veggie and tofu mixture into the middle of it. Using your fingers, pinch two edges of the dumpling wrapper together (first photo below) and then keep that hand there while the other pleats each side of the dumpling two to three times to seal in the filling (second photo below). There are plenty of YouTube tutorials if you get stuck! At this point, I went ahead and froze many of the potstickers (just lay flat on a plate in the freezer until frozen, and then pop them into a bag together). To cook them, add a bit of oil to a small pan and heat on medium for a minute. Add 4-7 potstickers at a time and fry for one minute in the oil. The bottoms should be browned. Add about a 1/4 cup of water into the pan (beware of the spray) and cover quickly to let the potstickers steam for 3 minutes. Uncover the pan and let them continue cooking until there is no liquid left. Serve with soy sauce, green onions, and sesame seeds. I love the contrast of the black sesame seeds.

Soba with Ginger-Miso-Marple Syrup

Zutaten

3tbspsmiso pasteSoba with Ginger-Miso-Marple Syrup
1/2tbspgrated fresh gingerSoba with Ginger-Miso-Marple Syrup
1.5tbspmaple syrupSoba with Ginger-Miso-Marple Syrup
1/2tbspsesame oilSoba with Ginger-Miso-Marple Syrup
2tbspsflavourless cooking oilSoba with Ginger-Miso-Marple Syrup
1tbspwhite vinegarSoba with Ginger-Miso-Marple Syrup
270gdried soba noodlesSoba with Ginger-Miso-Marple Syrup
300gorganic firm tofu, drained and slicedSoba with Ginger-Miso-Marple Syrup
1stalkof spring onion (scallion), thinly slicedSoba with Ginger-Miso-Marple Syrup
2-3chinese cabbage leaves (wombok), thinly slicedSoba with Ginger-Miso-Marple Syrup
Soba with Ginger-Miso-Marple Syrup

Zubereitung

Add miso paste, ginger, maple syrup, sesame oil and cooking oil and whisk until smooth. Transfer 1/3 of the mixture to another bowl to be used as the tofu marinate. Set aside. Add white vinegar to the remaining 2/3 of miso mixture and whisk until smooth. Check for taste and adjust with more maple syrup and vinegar if you like.

Pat the tofu slices with kitchen towel until dry. Then using a teaspoon, lightly smear the miso marinate on both sides of the tofu slices and place on a preheated griddle. Grill until lightly charred over low-medium heat. While grilling the tofu, start cooking the soba noodles according to the packet instructions. Once the soba noodles are cooked to al dente, drain and rinse until cold running water to remove the starch and preventing the noodles from sticking together. If you like the noodles to be a little hot for consumption, run hot boiling water through the noodles again, which means you will need to undercook the noodles by 2 minutes off the recommended time.

Toss soba with the dressing and side aside. Once all the tofu slices have finished grilling, the dish is now ready.

To serve, divide the soba noodles equally on 4 plates and top with grilled tofu. Finally, scatter the sliced cabbage leaves and spring onions. Drizzle with some chilli oil if preferred.

A killer mac ‘n’ cheese

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sea saltmac ‘n’ cheese
freshly ground black peppermac ‘n’ cheese
45gbuttermac ‘n’ cheese
3heaped tablespoonsplain flourmac ‘n’ cheese
10clovesgarlic, peeled and finely slicedmac ‘n’ cheese
6bay leavesmac ‘n’ cheese
1litresemi-skimmed milkmac ‘n’ cheese
600gdried macaronimac ‘n’ cheese
8tomatoesmac ‘n’ cheese
150gCheddar cheesefreshly gratedmac ‘n’ cheese
100gParmesan cheesefreshly gratedmac ‘n’ cheese
a few sprigs fresh thyme, leaves pickedmac ‘n’ cheese
1gratingnutmeg, optionalmac ‘n’ cheese
3big handfulsfresh breadcrumbsmac ‘n’ cheese
olive oilmac ‘n’ cheese

Zubereitung

Mac ‘n’ cheese’ is a classic American pasta dish – everyone loves it. Sometimes it’s done so badly in the convenience area, it’s almost become famous for being horrible, but when you do it properly, trust me, it’s an absolute killer. Feel free to use any tubular pasta you want. I’ve made this dish my own by lightening it with sweet tomatoes and giving it some crunch with delicious breadcrumbs. Just you wait till you try it! This dish isn’t going to win any prizes in the nutrition department, but you can, and should, balance it with a nice salad. If you only have it once in a while as a special treat, it’ll do you no harm.

Get a large pan of salted water on the boil. Melt the butter in a large ovenproof saucepan over a low heat, then add the flour and turn the heat up to medium, stirring all the time, until you get a paste – this is your roux. Add all the sliced garlic – don’t worry about the amount because each slice will caramelise like toffee in the roux. Keep cooking and stirring until golden and the garlic is nice and sticky. Add the bay leaves and slowly whisk in the milk a little at a time to ensure you get a nice smooth sauce. Bring the mixture to the boil, then leave it on a low heat to simmer and tick away, stirring occasionally. Preheat your oven to 220ºC/425ºF/gas 7.

Add the pasta to the pan of boiling salted water and cook according to the packet instructions. Meanwhile, roughly chop the tomatoes on a board and season them well with salt and pepper. Drain the pasta and add it immediately to the sauce. Give it a good stir and take the pan off the heat. Stir in your grated cheeses, chopped tomatoes and thyme leaves. A little Worcestershire sauce added now is nice, and so is a little grating or two of nutmeg. Now work on the flavour – taste it and season it until it’s hitting the right spot. You want it to be slightly too wet because it will thicken up again in the oven, so add a splash of water if needed.

If you’ve made your sauce in an ovenproof casserole-type pan, leave everything in there; if not, transfer it to a deep earthenware dish. Bake it for 30 minutes in the oven, until golden, bubbling, crispy and delicious.

While it’s cooking, put your breadcrumbs and thyme into a pan with a few drizzles of olive oil over a medium heat. Stir and toss the crumbs around until crunchy and golden all over. Remove from the heat and tip into a nice bowl. Serve your macaroni cheese in the centre of the table, with your bowl of crispy breadcrumbs for sprinkling over, and a lovely green salad.

Wine suggestion: dry Italian white – a good Pinot Grigio

Veggie burrito bowls

Sehr gut!!

Zutaten

100gbrown riceVeggie burrito bowls
1tbspsunflower oilVeggie burrito bowls
3spring onionsfinely choppedVeggie burrito bowls
3clovesgarlic, mincedVeggie burrito bowls
1bell pepperVeggie burrito bowls
~12cherry tomatoeshalvedVeggie burrito bowls
1tsphot chilli powder(adjust as desired!)Veggie burrito bowls
tspsmoked paprikaVeggie burrito bowls
400gtin black beans, drained (240g when drained)Veggie burrito bowls
SaltVeggie burrito bowls
Black pepperVeggie burrito bowls
40gcheddar cheese, gratedVeggie burrito bowls

Zubereitung

Boil the brown rice according to the instructions on the packet. Meanwhile, heat the oil in a large, deep frying pan, and cook the onions, garlic and pepper over a medium heat for 5 minutes. Add the cherry tomatoes, along with the chilli powder and paprika, and cook for a few more minutes. Squash the tomatoes a little with your spoon to release their juices. Add the black beans, and season to taste. When the rice is cooked, drain it and add it to the bean mixture. If the mixture seems a little dry, add a dash of water (you might not need it – it will depend on a few things, e.g. how much liquid your tomatoes released). When the mixture is hot and well combined, serve topped with the grated cheese and fresh coriander – I popped mine in the microwave for about a minute to melt the cheese.

Eggplant Salad with Chia Seed Flatbread

<2014-01-27 Mo 20:00>–<2014-01-27 Mo 21:00>

Zutaten

Olive Oil
1Green Bell Pepper, roasted
1Red Bell Pepper, roasted
1medium Onion, roasted
1clove Garlic, roasted
1Eggplant, cut into 1″ pieces
Salt and Pepper, to taste
Dash of Ground Red Pepper Flakes, if desired
2Roma Tomatos, cut into quarters
6oz. canTomato Paste
15oz. canDiced Tomatos
Water

Zubereitung

Preheat oven to 400 degrees. Line a baking sheet with foil and place the cut onions, garlic, green and red bell peppers skin side up. Cook until slightly blackened. Cut the eggplant into 1″ diced cubes. In a saute pan on medium-high heat, place 1 Tbl Oil and add the cubed eggplant. Cook until softened, about 20 minutes. Meanwhile, place the tomatos and tomato paste in a food processor. Blend until smooth. Add the diced tomatos. Set aside. Cut the peppers into a large dice and the onions into slices. Mince the garlic. Add to the eggplant. Combine the eggplant mixture with the tomato mixture and heat through.

Scones

Zutaten

45gflour
1/2tspbaking powder
5gsugar
Pinch of salt
10gcold butter
3tbspmilk

Zubereitung

  1. Preheat oven to 220°C (425°F). Combine flour, baking powder, sugar and salt in a bowl.
  2. Cut cold butter into small pieces and add to the flour mixture. Incorporate the butter with a pastry cutter or rub the mix between your fingertips until it resembles breadcrumbs.
  3. Add the milk and stir together. Knead everything lightly until a dough forms.
  4. Roll out the dough about 2cm (3/4 inch) thick. With a round cookie cutter (about 5cm or 2 inches in diameter) cut out two scones.
  5. Place on a baking tray, brush with a little milk and bake for about 12-15 minutes, until golden. Leave to cool for about 5 minutes. Serve with butter, clotted or whipped cream and jam.

eggplant parmesan burgers

Zutaten

1largeeggplant (about 1 lb)
kosher salt
1cuppaniermehl
1/4cupparmesan cheese
2tbspminced parsley
1garlic clove, minced
freshly ground black pepper
1egg, lightly beaten
marinara sauce
4slicesmozzarella cheese

Zubereitung

Cut the eggplant into 1-inch cubes. Bring a pot of salted water to a boil. Add the eggplant and boil uncovered until eggplant is soft, about 10 minutes, pushing them down as necessary so that they stay in the water. Drain and let cool. Then press out as much water from the eggplant as possible (I used this Potato Ricer to do it). Very finely chop eggplant. In a bowl, combine the eggplant with the breadcrumbs, cheese, parsley and garlic. Season to taste with salt and pepper. Mix in the egg. Split eggplant mixture into four patties. Cook on an electric grill or shallow fry in olive oil for 3 minutes total, turning once halfway. Transfer to a plate lined with paper towels. Preheat oven to 350. When ready to serve, place each burger on a parchment-lined baking sheet. Cover with marinara sauce and a slice of mozzarella. Heat in the oven until cheese has melted, 2-3 minutes. Serve atop a burger bun.

homemade poppy seed burger buns

Zutaten

2tbspunsalted butter, room temperature
2egg
3 1/2cupsall purpose flour
1/4cupsugar
1 1/4tspsalt
1tbspactive dry yeast
3/4cuplukewarm water
poppy seeds

Zubereitung

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, egg, flour, sugar, salt, and yeast. Mix briefly to combine. Mix in the water until well combined. Switch to the dough hook and knead on medium-high speed for 4-5 minutes. Add water by the tsp, if necessary, until it comes together. Put dough in a large bowl and allow to rise, covered with a damp dish towel or plastic wrap, until it doubles in size, 1-2 hours. Gently deflate the dough and divide it into 8 equal pieces. Shape each piece into a ball and flatten it slightly so that it is about 1-inch thick. Place on a parchment paper-lined baking sheet. Cover with plastic wrap and allow to rise for an hour. Preheat the oven to 375. Whisk the egg white with 2 tbsp of water. Brush the buns with the egg whites and then sprinkle with the poppy seeds. Bake for 15-18 minutes, or until golden. Allow to cool on a wire rack before slicing.

Tomaten-Brt-Salat mit Rucola und Passionsfrucht

Zutaten

1Baguette
1BundBasilikum
1BundRucola
1Zwiebel,rot
1Paprika, gelb
4ELOlivenöl
1Knoblauchzehe
1Chilischote, rot
2Passionsfrüchte
2ELBalsamicoessig, dunkel
2ELWasser
10gSenf

Zubereitung

Hummus mit Radischen, Datteln und Fetakäse

Zutaten

2Knoblauchzehen
5Radischen
6Datteln
1BundPetersilie, glatt
400gKichererbsen
150gNaturjogurth
100gFetakäse

Zubereitung

Offengemüse-Vindaloo

Zutaten

Curypaste

1/2Knoblauchzehe
1/2ELKurkuma
1/2ELGaram Masala
1ELRosinen
1/2ELMeersalz
1/2ELKreuzkümmel
1/2TLFenchelsamen
1rote Chilischoten
1/2Zwiebel, rot
100mlWeißweinessig
1ELWorcestersauce
1ELOlivenöl
1/2BundKoriandergrün

Hähnchen

75gHähnchenbrust
Olivenöl
Zitrone

Curry

500gTomaten
1/2Blumenkohl
1 1/2Zwiebeln, rot
200gKichererbsen
250mlGemüsebrühe
250gErbsen, dicke Bohnen und Mais gemischt
100gSpinat, jung
Joghurth

Zubereitung

Italian Vegetable Stew

Zutaten

cupchopped fresh basil
cupfresh oregano leaves
6clovegarlic, minced
2Tbspextra-virgin olive oil
¼tspred pepper flakes
12ounceseggplant, peeled and cut into ½-inch pieces
salt
4Tbspolive oil
1onion, large, chopped
500grusset potatoes, peeled and cut into ½-inch pieces
2Tbsptomato paste
cupwater
1canwhole peeled tomatoes, drained with juice reserved and chopped coarse
2zucchini (8 ounces each), seeded and cut into ½-inch pieces
2red or yellow bell peppers, stemmed, seeded, and cut into ½-inch pieces
1cupshredded fresh basil

Zubereitung

For the Pestata: Process all ingredients in food processor until finely ground, about 1 minute, scraping sides as necessary; set aside. For the Stew: Toss eggplant with 1½ tsp salt in bowl. Line surface of large plate with double layer of coffee filters and lightly spray with vegetable oil spray. Spread eggplant evenly over coffee filters. Microwave eggplant, uncovered, until dry to the touch and slightly shriveled, 8 to 12 minutes, tossing once halfway through to ensure that eggplant cooks evenly. Heat 2 Tb oil in Dutch oven over high heat until shimmering. Add eggplant, onion, and potatoes; cook, stirring frequently, until eggplant browns and surface of potatoes becomes translucent, about 2 minutes. Push vegetables to sides of pot; add 1 Tb oil and tomato paste to clearing. Cook paste, stirring frequently, until brown fond develops on bottom of pot, about 2 minutes. Add 2 cups water and chopped tomatoes and juice, scraping up any browned bits, and bring to a boil. Reduce heat to medium, cover, and gently simmer until eggplant is completely broken down and potatoes are tender, about 20 to 25 minutes. Meanwhile, heat remaining 1 Tb oil in 12-inch skillet over high heat until smoking. Add zucchini, bell peppers, and ½ tsp salt; cook, stirring occasionally, until vegetables are browned and tender, 10 to 12 minutes. Push vegetables to sides to skillet; add pestata and cook until fragrant, about 1 minute. Stir pestata into vegetables and transfer vegetables to bowl. Add remaining ¼ cup water to skillet off heat, scraping up brown bits. Remove pot from heat and stir in reserved vegetable mixture and water from skillet into vegetables in Dutch oven. Cover pot and let stand for 20 minutes to allow flavors to meld. Stir in basil and season with salt to taste; serve.

Southwestern Chopped Salad with Cilantro Lime Dressing

Zutaten

5cupschopped romaine lettuce
1/2cupcherry tomatoes, halved
1/2cupcanned corn kernels, drained
1/2cupcanned black beans, drained and rinsed
2tblspchopped fresh cilantro leaves
1avocado, halved, seeded, peeled and diced
1/4cuptortilla strips, for garnish

FOR THE CILANTRO LIME DRESSING

1cuploosely packed cilantro, stems removed
1/2cupGreek yogurt
2clovesgarlic
1lime, juice
1/4cupolive oil
1/4cupapple cider vinegar

Zubereitung

To make the dressing, combine cilantro, Greek yogurt, garlic, lime juice and salt in the bowl of a food processor. With the motor running, add olive oil and apple cider vinegar in a slow stream until emulsified; set aside. To assemble the salad, place romaine lettuce in a large bowl; top with tomatoes, corn, black beans and cilantro. Pour the dressing on top of the salad and gently toss to combine. Stir in avocado. Serve immediately, garnished with tortillas trips, if desired.

Bunte Gemüsepaella

Zutaten

3ElOlivenöl>
1/2Zwiebelfein gehackt
1kleinePaprika, rot
1kleinePaprika, gelb
1/2KnolleFenchel
2Knoblauchzehen
2Lorbeerblätter
2PrisenPaprikapulver, geräuchert
1/2TLKurkuma
2PrisenCayennepfeffer
150gPaella-Reis (Calasparra-Reis/Bio-Rundkorn-Naturreis)
1TLSafranfäden
450mlGemüsefond
Salz
200gDicke Bohnen
12Mini-Flaschentomaten
5Artischocken, gegrillt in Öl eingelegt
15Kalamata-Oliven
2ELPetersilie
1Zitrone

Zubereitung

Pappa al pomodoro

Zutaten

500gTomaten, reif
3Knoblauchzehen
1BundBasilikum
800gEiertomaten, Dose
500gLandbrot

Zubereitung

Gebratene Ricottaküchlein mit kleinen Tomaten

Zutaten

250gRicotta, krümelig
2ELParmesan
1 1/2ELMehl
1Ei, groß bio
1HandvollTomaten
2StängelBasilikum
1Chrilischote, rot
Olivenöl
Rotweinessig
Muskatnuss

Zubereitung

Sweet Potato and Black Bean Chili

Zutaten

1tablespoonolive oil
1smallred bell pepperdiced
1smallgreen bell pepperdiced
½mediumyellow oniondiced
2clovesgarlicminced
teaspoonsMexican chili powder
1teaspoonground cumin
½teaspoondried oregano
½teaspoonsmoked paprika
½teaspooncrushed red pepper
1largesweet potatocut into ¾-inch cubes (about 3 cups)
1 15-ouncecanblack beansdrained and rinse
1 28-ouncecandiced tomatoes
1cupvegetable stock
Salt

For garnish:

Avocadodiced
Scallions,thinly sliced
Freshly chopped cilantro
Shredded cheddar, crumbled cojita or feta cheese
Hot sauce of your choice

Zubereitung

-Heat 1 tablespoon olive oil in a dutch oven or large pot. Add the diced bell peppers, onions and garlic. Sauté for about 5 minutes until the peppers soften and the onions become translucent. -Stir in the chili powder, cumin, oregano, paprika and crushed red pepper and cook for about 2 minutes until fragrant. -Add the sweet potatoes, black beans, diced tomatoes and vegetable stock. -Bring your chili to a boil over high heat. -Lower to a simmer and cook, covered, for about 30 minutes until the sweet potatoes are very tender. Remove the lid and simmer for 10 more minutes or until the chili has thickened slightly. -Ladle chili into bowls and serve with toppings of your choice. Go wild.

DIY Döner

Zutaten

2kleine Fladenbrote
260grKalbsschnitzelfleisch
2Knoblauchzehen
2kleineZwiebeln
2ELRas el Hanout
1ELPaprikapulver rosenscharf
4ELOlivenöl
1TLCayennepfeffer)
Prise Salz
Scharzer Pfeffer, frisch gemahlen
125mlNaturjoghurt (mind 3,5%)
1/2Salatgurke
2mittelgroße Tomaten
4große Kopfsalatblätter

Zubereitung

Das Fleisch in ca. 0,5 cm breite Streifen schneiden. In einem Mixer 1 Zwiebel, 1 Knoblauchzehe, Ras el Hanout, Pul Biber, Olivenöl, Salz, Pfeffer und Paprikapulver zu einer Paste mixen. Fleisch darin marinieren, mit Frischhaltefolie abdecken und für mindestens 2 (besser 4-5) Stunden in den Kühlschrank stellen.

Kleine Fladenbrote halbieren und so aufschneiden, dass sie noch zu ca. 1/3 zusammenhalten.

Salatgurke schälen, entkernen und auf der Reibe raspeln. Gurkenraspel ausquetschen und mit dem Joghurt vermischen. Salzen, pfeffern. Knoblauchzehe hineinquetschen. Unterheben und kalt stellen.

Salat und Tomaten waschen. Salat fein in Streifen schneiden. Tomaten in Scheiben schneiden. 1 Zwiebel schälen und in feine Ringe schneiden.

Nach der Marinierzeit: Fleisch in einer beschichteten Pfanne bei großer Hitze scharf anbraten. Hitze herunterdrehen und Fleisch unter ständigem Wenden in etwa 3-4 Minuten fertig garen.

Währendessen Brottaschen im Umluftofen oder auf dem Toaster noch mal aufwärmen.

Wolle scharf? Eine Brottasche nehmen, auseinanderbiegen und auf einer Seite mit 1 EL Harissa bestreichen.

Etwas Salat, Tomate, Zwiebelringe in die Tasche geben. Zum Schluss Fleisch dazugeben und mit der Joghurtsauce garnieren.

Wolle noch mehr scharf? Etwas Pul Biber darüberstreuen.

Brottasche fest zusammendrücken, reinbeißen und Hmmmmmm…..

Amaretto-Spiked Whipped Cream

Zutaten

16fluid ozwhipping cream, cold
6tbsppowdered sugar
½tspalmond extract
4tbspamaretto liquor

Zubereitung

-Add the whipping cream into the bowl of a mixer fitted with a whisk attachment, and begin to whip the cream on medium-high.

-Once the cream begins to thicken, sprinkle in the powdered sugar, and continue to whip for another 15-30 seconds or so, until further thickened; next, add in the almond extract and the amaretto liquor, and finish whipping until stiff peaks form.

-Place the Amaretto-Spiked Whipped Cream into a piping bag fitted with a tip, or a large ziplock bag with the corner cut off, and keep in fridge until ready to use.

Chocolate Ganache Sauce

Zutaten

6ounceslow-fat milk
½cupsugar
½cupcocoa powder
¼cupagave nectar
4ouncessemi-sweet chocolate
Pinch salt
2tbspbutter

Zubereitung

-Place all ingredients through the semi-sweet chocolate into a saucepan or small pot, and stir to combine; set the saucepan/pot over medium heat, and stirring with a rubber spatula all the while to keep the chocolate from scorching to the bottom, bring the mixture to a gentle simmer until all the ingredients are melted and well-blended.

-Off the heat, add in the small pinch of salt and the butter, and stir to combine until the butter is completely melted and blended in.

-Strain the chocolate sauce into a measuring cup with a spout for more convenient pouring during assembly, and allow it to cool at room temperature until slightly thickened.*

(*If you are making this sauce ahead of time and plan on using it within a couple of days, you can store it, covered, at room temperature; but to keep any leftovers for an extended period of time, store in the fridge and gently re-heat the sauce just until it becomes pourable, as needed.)

Amaretto “Midnight Kiss” Parfaits

Zutaten

Amaretto-Spiked Whipped Cream (recipe below)
1/2loafvanilla pound cake (about 8 ounces), cut into small cubes
4tbspamaretto (almond liqueur)
Chocolate Ganache Sauce (recipe below)
Dark chocolate, for “curl” garnish
Silver or gold edible sprinkles, for garnish (optional)

Zubereitung

-Place the glass snifters in a row in front of you.

-To the bottom of each glass, pipe in about 2 tablespoons worth of the Amaretto-Spiked Whipped Cream as a base; next, add in about a heaping ¼ cup of the cubed pound cake, and drizzle over the cake about 1 ½ teaspoons worth of the amaretto.

-Next, drizzle in about 2-3 tablespoons worth of the Chocolate Ganache Sauce over the cake cubes, and then pipe in about 3 tablespoons worth of the Amaretto-Spiked Whipped Cream.

-Repeat the process with another layer of cubed cake, amaretto and Chocolate Ganache Sauce, and finish with a generous amount of the Amaretto-Spiked Whipped Cream; shave some chocolate over top for garnish, and lightly dust with silver or gold edible sprinkles; chill until ready to serve.

English Toffee with Almonds

Zutaten

1cupsalted Butter
1cupsugar
1tbspWater
1cupwith, milk, Dark Chocolate
2/3cupalmonds

Zubereitung

Stir until combined, bring to boil over medium low heat, cook while stirring occasionally to 300-305* F.

now, here are the disclaimers…you knew toffee couldn’t be THAT easy, right? Please be careful not to walk away from the pan after 250 or so, it climbs to hard crack so quickly and will burn in a heartbeat. Another warning is make sure your candy thermometer is accurate, to find this out boil some water on the stove and use your thermometer to measure the boiling water. Not reading 212*F? If its reading too low, then your candy will have to be taken off the stove at a lower temperature, too. Too high? Then your candy may not be ready until its reading a little higher than its supposed to. Do the math and add or subtract as needed, most thermometers will be a little off.

Ok…now that your toffee is at hard crack you’ll have to move quickly! Have already on your work surface a cookie sheet that you’ve sprayed generously with non-stick spray…quickly pour your molten toffee onto the greased cookie sheet. It will not reach the edges, its ok, just carefully shimmy the pan around until it spreads out, but don’t touch it and for heaven’s sake, don’t burn your hands or the work surface!

*whew…and this stuff only has 5 ingredients! what a bother, Piglet!

Your toffee will set up rather quickly, once it has a firm skin on top you can sprinkle about 1 cup chocolate chips over the top (I like a mix of dark and milk, but hey…its your toffee!). Let the chocolate sit and it will melt. When it looks like its all soft, use a spatula to smooth it over the top of the toffee. Top with crushed roasted almonds. (I processed about 2/3 c. roasted almonds in a food processor) Chill off in frig. Once everything is chill....man....break into manageable pieces and EAT IT ALL BEFORE THE FAM GETS HOME! store in a tin or tupperware container.

Chocolate Covered Pretzels

Zutaten

Dark chocolate Pretzels Toppings you desire (nuts, fleur de Sel)

Zubereitung

Red Wine Chocolate Truffles

Zutaten

225gChoclate, semi-sweet or bittersweet
120mlred wine, dry (Merlot?)
30gButter, melted
40gcocoa powder

Zubereitung

Place the finely chopped chocolate in a small bowl. Set aside.

In a small saucepan, bring the wine to a boil over medium-high. Remove from heat and pour wine over the chocolate. Let stand for 5 minutes to fully melt the chocolate. Stir until the chocolate has completely melted and is silky smooth. Stir in the melted butter.

Allow the chocolate to rest until it begins to firm up, about 30 to 45 minutes. Stir every 5 to 10 minutes. If the chocolate gets too hard, melt over a double boiler and repeat the cooling process. (Do not refrigerate or freeze the chocolate to shorten the cooling time. This will only result in truffles with an uneven texture.)

Place the cocoa powder in a small bowl. Using a spoon, pick up anywhere from a teaspoon to a tablespoon of chocolate (the amount will depend on how large you want your truffles) and roll it between your palms until it forms a sphere. Roll the truffle in the cocoa powder until it is completely covered. Place the truffle in a fine mesh strainer and shake to remove the excess cocoa powder. Set on a baking sheet to firm up.

Store in an airtight container at room temperature for 1 week (or in the refrigerator for up to 2-3 weeks). Bring the truffles back up to room temperature before serving. If the truffles have absorbed the cocoa powder, you can re-roll them before serving to give a more polished appearance (in fact, I suggest this for the best results).

Gemüseschiffchen

Zutaten

2Kohlrabi, klein
2Zucchini
2Paprika
2Frühlingszwiebeln
100gSchafskäse
150gBrot, alt
50gWalnusskerne
5ELRapsäl
1/2BundBasilikum
150gsaure Sahne

Zubereitung

Wallnuss-Bratkartoffeln

Zutaten

800gKartoffeln
2Zwiebeln, rot
2Knoblauchzehen
2ZweigeRosmarin
100gWallnusskerne
2Tomaten
1/2BundPetersilie
4ELOlivenäl
200gFeta

Zubereitung

Individual Caramel Apple Pies

Zutaten

Zubereitung

Buttermilk Apple Hand Pies

Zutaten

Pie Crust

3cupsflour, plus extra for rolling out the dough
2tbspgranulated sugar
1tspsalt
1cupbutter, cold and cut into cubes
1largeegg
1/2cupbuttermilk, cold, plus more for brushing on tops of pies
1tbscourse sugar

Pie Filling:

4-5apples, I used a combo of Granny Smith & Pink Ladies
2tspcinnamon
1/2tspcloves
1/2tspnutmeg
1/2cupbrown sugar, firmly packed
1/2lemon, juice of
2tsparrowroot powder
2tbsunsalted butter

Zubereitung

In a large mixing bowl, combine your flour, sugar, and salt. Whisk together until it is well combined. Add in your cubed cold butter. Work the butter into the flour mixture with clean hands. You will start to get a shaggy mixture. The butter will break down into different sized chunks. Some will be the size of oat flakes, others will be the size of peas. In a smaller bowl whisk together your buttermilk and your egg. Create a well in your dough mixture, and pour your buttermilk mixture into the center of that well. Using a fork, work the wet ingredients into the flour and butter mixture. Do your best to moisten all of your flour mixture. Your dough should come together and be both moist and a bit shaggy. Turn your dough out onto a floured surface and split it into two even pieces. Shape these even pieces into discs, flour them, and wrap them in plastic wrap. Set your wrapped dough to chill the fridge for about an hour. While you wait for your dough to chill, peel all of your apples and chop them into small and manageable bite sized pieces. Add them to a bowl with your spices, brown sugar, arrowroot powder and lemon juice. Stir until they are well combined. In a large skillet, heat up your 2 tbs of butter. Add your apples to the pan and cook for 5-8 minutes or until the fruit starts to soften. Once the fruit starts to become soft, remove your apples from the heat, put them in a separate bowl and allow them to cool completely. When your dough has finished chilling, remove it from the refrigerator and allow it to sit out for a couple of minutes. Preheat your oven to 350 degrees and line two baking sheets with parchment paper. Using a well floured surface and a well floured rolling pin, roll your dough out to about an 1/8 of an inch thickness. Using a large cookie cutter (I used a heart shaped cookie cutter, but you can use whatever you have on hand. A circle would work great.) cut out your dough. Place your cut out dough onto a parchment lined baking sheet. Keep reshaping your scraps and cutting out shapes until you’ve used up all your pie dough. Place a small amount of filling inside of your dough. Try to omit as much of the liquid as possible so that your crust does not get soggy. Take another one of your pie dough cut outs and place it directly on top of the dough that contains the filling. Using a fork, gently seal the edges of your pies by pressing the tines into the dough all around the edges. If you fill your pastry up too much, the dough will begin to break. Once you have repeated this step on all twelve pies, use a knife to cut a couple of slits in the tops of your hand pies. Using a pastry brush, brush the tops of your pies with buttermilk and sprinkle with course sugar. Bake pies for 20-25 minutes or until they turn a beautiful golden brown. Allow them to cool for 10-15 minutes and then serve them warm with whipped cream or ice cream. Enjoy!

Mushroom, Chestnut & Ale Pie

Zutaten

Die Hälfte reicht für zwei runde kleine Auflaufformen.

For the pastry

100gplain flour
55gunsalted butter
Pinch of salt
2tbspcold water, ca

For the filling

1tbspgarlic olive oil (or olive oil and chopped garlic)
200gchesnut mushrooms, sliced
200gchestnuts, cooked and peeled
1yellow onion, diced
200mlale
200mlvegetable stock
1tbsptomato paste
1tbspplain flour
Few sprigs of thyme and rosemary
Salt and pepper

Zubereitung

To make the pastry by hand, mix the flour with the butter in a bowl, rubbing the flour with your fingertips until it resembles breadcrumbs. Mix in the salt and add water until a firm dough is formed. Or if you’re lucky enough to own one, you can use a large food processor to mix the dough! Leave the dough, wrapped in cling film, in the fridge whilst you prepare the filling. Preheat the oven to 190c. and put a saucepan on medium heat on the hob with 1 tbsp garlic olive oil. Fry the onion for a few minutes until soft and translucent. Then add the mushrooms and chestnuts. Stir together and fry for 5 minutes. In the last minute, add the tbsp of flour and stir well until it dissolves. Add the ale, stock, seasoning and herbs. Bring to the boil then reduce to a simmer and let cook for 20 minutes. Stirring occasionally and adding more ale/stock/water if it begins to dry out. Meanwhile, take the dough out of the fridge and roll to about 3mm thick. Cut pie lids the same size and shape as your pie dish. Create an ‘x’ shape in the middle of the lid. This will make a hole in the lid to let steam out during the cooking. Decorate however else you wish! Spoon the mixture into your pie dish(es) and top with the pie lids, using a fork to press the edges of the lids around the dish. Cook in the oven for 20-30 minutes until the tops turn golden brown.

Aubergine mit Buttermilchsauce

Zutaten

2Auberginen, lang und groß
80mlOlivenöl
1 1/2TLZitronentymianblätter
1Granatapfel
1TLZa’atar
140mlButtermilch
100gNaturjoghurt, griechisch
1 1/2ELOlivenöl
1Knoblauchzehe, klein
Salz, Pfeffer

Zubereitung

Auberginenkroketten :vegetarisch:niederländisch:

Zutaten

4Auberginen, mittelgroß
250gKartofeln, mehlig kochend
1Ei, groß
140gFeta
20gParmesan
200gSemmelbrösel
Sonnenblumenöl

Zubereitung

Holidy Almond Biscotti

Zutaten

1Cupsugar
½Cupbutter, melted
2tspalmond extract, pure
1tsppure Lagrima Vanilla
1Cuptoasted almonds, coarse chopped
3eggs
Cupflour
tspbaking powder
¼tspsalt
1Cupwhite chocolate chips, melted
½Cupcrushed mini candy canes

Zubereitung

Preheat oven to 350 degrees. Cream together sugar, butter, extracts in a large bowl. Mix in the almonds and eggs. Fold in flour, baking powder, and salt. Cover and chill 30 minutes. With hands moistened with water, divide dough into 2 loaves. (will be sticky) Place on parchment lined half sheet pan. Shape into 4 inches wide and 8 inches long loaves (approx). Bake 30 minutes, or until golden. Cool on wire rack 15 minutes. Cut into ¾ inch slices. Place cut side down on baking sheet. Bake additional 20 minutes. Cool completely. Dip in melted white chocolate place on parchment paper, sprinkle with crushed candy canes. Cool until set and enjoy!

Lebkuchenhaus

Zutaten

4ELAhornsirup
2ELMelasse
160gbrauner Zucker
2TLIngwer, gemahlen
2TLZimt, gemahlen
200gButter, gewürfelt
1Orange
460gMehl
1/4TLBackpulver
2Eiweiß
500gPuderzucker

Zubereitung

Chocolate-Hazelnut-Spread

Zutaten

1 1/2cupsraw hazelnuts
1/2cupsugar
5-6tablespoonscocoa (I used dutch-processed)
1/4cuppure maple syrup
1/4cupoil (I used vegetable)
2tablespoonscoconut milk.

Zubereitung

In your food process blend up the hazel nuts until they begin to get creamy (5-7 minutes) then add the other ingredients and blend for another minute or two until well combined. Store in an air tight container in the refrigerator for up to a month. This spread will be a little thicker than the homemade peanut butter-but it’s delicious!

Peanutbutter

Zutaten

16ouncesrosted peanuts
1-2pinchesSalt
oil, maybe

Zubereitung

To make peanut butter at home all you need is: 16 ounces of dry roasted peanuts (more or less depending on how much you want to make at once) a pinch or two of salt and a food processor.

Place all the peanuts in your food processor and blend for 8-10 minutes. Every 2-3 minutes you may need to stop the processor and use a spoon to break up the peanuts/scrap down the sides of the bowl. At first the mixture will get crumbly/powder-y… just keep on processing because it will turn creamy! Depending on the freshness of your peanuts you may need to add a teaspoon or two of oil (canola, vegetable or peanut oil work well) but it usually is not necessary. Once your peanut butter is creamy, taste it and add a bit of salt if you like. Store in an air tight container in your refrigerator for up to a month. If you’ve ever bought natural peanut butter before you’ve probably noticed that sometimes a little oil seperation occurs-that’s normal, just stir your peanut butter before use if you notice this happens.

Crunchy Erdnuss- & Schoki-Cookies

Zutaten

100gZartbitterschokolade
300gweiche Butter
250gbrauner Zucker
1PäckchenVanillezucker
Salz
2Eier (Gr. M)
375gMehl
1  1/2TLNatron
125gErdnussbutter (crunchy)
10gKakao
50gHaselnussblättchen

Zubereitung

1 Die Schokolade in Stücke brechen und im heißen Wasserbad schmelzen. Etwas abkühlen lassen. Für den Grundteig Butter, Zucker, Vanillezucker und 1 Prise Salz mit den Schneebesen des Rührgeräts 7–8 Minuten cremig rühren. Eier einrühren. Mehl und Natron mischen, kurz unterrühren. 2 Ofen vorheizen (E-Herd: 175 °C/Umluft: 150 °C/Gas: s. Hersteller). Ein Backblech mit Backpapier auslegen. Teig halbieren. Unter eine Hälfte die Erdnussbutter, unter die andere Hälfte Kakao, die flüssige Schokolade und Nüsse rühren. Mit einem Esslöffel ca. 6 kleine Teighäufchen mit großem Abstand auf das Blech setzen und etwas flach drücken. Rest Teig zur Seite stellen. 3 Im heißen Ofen ca. 12 Minuten backen. Dann auf dem Blech ca. 5 Minuten abkühlen lassen. Die Cookies samt Backpapier vom Blech ziehen und vollständig auskühlen lassen. Den übrigen Teig auf insgesamt 3–4 weitere Bleche verteilen und ebenso backen.

Flammkuchen

Zutaten

Für den Teig:

200gMehl
1/2PäckchenTrockenhefe
1/2TLSalz
Eine Prise Zucker
1ELOlivenöl

Für den Belag:

1rote Zwiebel, in feine Ringe geschnitten
4ELJoghurt, gehäuft
1ELPetersilie, fein gehackt
1TLSchnittlauch, fein gehackt
Salz, Pfeffer
Gekochter Schinken
Pilze
Frühlingszwiebeln

Curry Carrot Soup

Zutaten

1tbspolive oil
1cupchopped yellow onion
3cupscarrots chopped into 1/4”-1/2” rounds (from about 8 large carrots)
1 1/2tbspcurry powder
6cupsvegetable broth
Salt,pepper
4ozcream cheese
Cayenne to taste

Zubereitung

  1. Heat the olive oil over medium heat. Add the onion and sautee until it begins to brown.
  2. Add the carrots and the curry powder and sautee for 1 more minute.
  3. Add the broth, give it a good stir, and add salt and pepper to taste. I used a very liberal pinch of each.
  4. Bring to a boil, then cover and simmer for 40 minutes, or until the carrots are tender and come apart easily.
  5. Remove the soup from the heat and add the cream cheese. Stir it in for a bit to soften it up. I will spare you the picture of what it looks like when it’s well mixed. It’s not pretty. But hey, guess what! We’re gonna fix that.
  6. Grab your trusty stick blender and puree that soup!
  7. Once your soup is super smooth and awesomely pureed, give it a taste! It should be prettttttty awesome, but I found mine needed more pepper and the smallest pinch of cayenne to give it some extra heat.

Apple pie with salted caramel

Zutaten

for the shortcrust pastry

250gflour
50gicing sugar
125gcold butter, cubed
2egg yolks
3-4tblspice water
1rollready-made puff pastry

for the salted caramel

250gsugar
50mlwater
100gbutter
100mlcream
2tblspsea salt flakes

for the filling

1kgapples, peeled, cored and roughly chopped
salted caramel

for the top

1rollready-made puff pastry
ground cinnamon, for sprinkling over the top
thick cream, to serv

Zubereitung

To make the pastry, combine the flour, butter and salt in the bowl of a food processor and blend until the mixture resembles coarse breadcrumbs. Add the yolks and blend for a few seconds. With the motor running, add the ice water, spoon by spoon until the mixture comes together in a ball. The pastry needs to be firm and smooth. Remove from the food processor, flatten into a disc and wrap in cling wrap. Place in the fridge for 30 minutes. When the pastry has firmed up slightly, roll it out on a floured surface until it fits your pie dish. Press into the dish and trim the edges. Place back in the fridge while you prepare the filling. To make the salted caramel, combine the sugar and water in a saucepan and stir over medium heat until the sugar dissolves. Allow the syrup to come to a boil and wash down any sugar crystals on the sides of the pot with a wet pastry brush (just one granule of sugar can cause your caramel to crystalise). Allow the syrup to boil until it turns amber in colour then carefully add the butter and cream. The mixture will bubble up aggressively so take care not to burn yourself. Stir until the butter and cream are incorporated then allow to bubble for another 5 minutes. Take the pot off the heat then stir in the salt and allow the caramel to cool down. At this stage you can also bottle the salted caramel and keep in your fridge for up to 2 months. When you are ready to fill and bake your pie pre-heat the oven to 180°c and toss the chopped apples with the salted caramel and transfer to the shortcrust pastry base. Roll out the puff pastry, trim to fit your pie and place on top of the apple filling. Crimp the edges and make a hole to allow the steam to escape. Sprinkle with ground cinnamon. Place the pie on a low rack in the oven and allow to bake for 35-40 minutes until the pastry is golden brown and the apples are tender but not mushy. Remove from the oven and allow to cool slightly before serving with cream.

Schmelzende Schneemann-Cookies

Zutaten

250gMehl
125g Zucker
1PäckchenVanillezucker
Salz
3Eier (Gr. M)
50gMandeln,gemahlene (ohne Haut)
125gButter, kalt
500gPuderzucker
2TLZitronensaft
8Marshmallows
Süßigkeiten zum Verzieren
(z. B. orange­farbene „Jelly Belly Beans)
braune Zuckerschrif
bunte Schokolinse
Keksstangen mit Schokolad

Zubereitung

1 250 g Mehl, Zucker, Vanille­zucker, 1 Prise Salz, 1 Ei, Mandeln und Butter in Stückchen erst mit den Knethaken des Rührgeräts und dann kurz mit den Händen zu einem glatten Teig verkneten. Zugedeckt ca. 30 Minuten kalt stellen. 2 Ofen vorheizen (E-Herd: 200 °C/Umluft: 175 °C/Gas: s. Hersteller). Ein Backblech mit Back­papier auslegen. Teig auf wenig Mehl ca. 1 cm dick ausrollen. Daraus 8 Kreise (ca. 9 cm Ø) ausstechen, dabei die Teigreste wieder verkneten, ausrollen und weiter ausstechen. Auf das Backblech legen. 3 2 Eier trennen. Eiweiß kalt stellen. Eigelb und 2 EL Wasser verquirlen. Teigkreise damit bestreichen. Im heißen Ofen 12–15 Minuten backen. Auskühlen lassen. 4 Puderzucker, Eiweiß und Zitronensaft mit den Schneebesen des Rührgeräts verrühren. Für den Kopf an jeden Marshmallow mit etwas Guss 1 „Jelly Bean“ als Nase ankleben. Mit Zuckerschrift Augen und Münder auf die Marshmallows malen. Kekse locker mit dem Guss einstreichen. Sofort je 1 Marshmallowkopf an einen Rand setzen. Schokolinsen als Knöpfe daraufkleben. Keksstangen als Besenstiel in den Guss drücken. Alles trocknen lassen.

Gingerbread Biscuits

Zutaten

420gMehl
2TLIngwer, gemahlen
1TLZimt, gemahlen
1/2TLLebkuchengewürz
1TLBacknatron
125gButter, kleinen Stücken
100gZucker
1Ei, verquirlt
4ELZuckerrübensirub, hell erwrämt

Verzierhung

1-2TLZitronensaft
1Eiweiß
250gPuderzucker

Zubereitung

Den Ofen auf 190 Grad vorhezen. Die ersten fünf Zutaten vermengen und mit der Butter verkneten. Zucker, Ei uind Sirup dazugeben, zu einer geschmeidigen Teig verarbeiten. 3 mm dick auf einer bemehlten Arbeitsfläche ausrollen und die gewünschte Form schneiden. auf einem gefetteten Blech 8-12 Minuten backen bis die Plätzchen goldbraun sind.

Verzierhung: Für die Verzierung Eiweiß und 1–2 TL Zitronensaft steif schlagen, dabei Puderzucker einrieseln lassen. Guss in einen Einmalspritzbeutel füllen und eine kleine Ecke abschneiden. Kekse mit dem Guss verzieren und trocknen lassen

Lebkuchen-Cantuccini mit Cranberrys

Zutaten

250gMehl
1TLBackpulver, gestrichen
175gZucker
1PäckchenVanillezucker
2TLLebkuchengewürz
Salz
25gweiche Butter
2Eier (Gr. M)
100ggetrocknete Cranberrys
60gPistazien

Zubereitung

Mehl, Backpulver, Zucker, Vanillezucker, Lebkuchengewürz und 1 Prise Salz in einer Schüssel mischen. Butter in Stückchen und Eier zufügen. Erst mit den Knethaken des Rührgeräts, dann mit den Händen zu einem glatten Teig verkneten. Cranberrys und Pista­zien unterkneten. Teig zugedeckt ca. 30 Minuten kalt stellen. Ein Backblech mit Backpapier auslegen. Backofen vorheizen (E-Herd: 175 °C/Umluft: 150 °C/Gas: s. Hersteller). Teig vierteln, jeweils zu einer Rolle (ca. 3 cm Ø) formen. Mit etwas Abstand auf das Blech legen. Im heißen Backofen ca. 15 Minuten backen. Auskühlen lassen. Zwei Backbleche mit Backpapier aus­legen. Rollen schräg in 3–4 mm dünne Scheiben schneiden. Scheiben flach auf die Bleche verteilen. Nacheinander bei gleicher Temperatur 8–10 Minuten goldbraun backen. Herausnehmen und samt Papier vom Blech ziehen. Aus­kühlen lassen.

Chocolate Chai Cut-Out Cookies

Zutaten

3cupswhite whole wheat flour
2bagschai tea (I use Bigelow’s Vanilla Chai)
1/2tspsalt
2tspcinnamon
1/2tspbaking powder
8oz.dark chocolate, melted and cooled (I used 72%)
1/2cup(1 stick) butter, softened
1/2cupsugar (unrefined preferably)
1/4cupmore sugar)
2Tbspmolasses
2eggs

Zubereitung

In a medium bowl, empty the contents of the chai tea bags. Add the flour, salt, cinnamon, and baking powder, stirring until mixed. Set aside.

In the bowl of a stand mixer with the paddle attachment, beat the cooled, melted chocolate and butter together. Add the sugar, beating until light and fluffy. Add the liquid stevia, molasses, and eggs, stirring until well combined. Slowly add the flour mixture, stirring until a dough comes together.

Split the dough in half, and chill, covered, for at least 20 minutes, until firm.

Preheat the oven to 350ºF, and line baking sheets with parchment paper (I needed about 3 sheets total).

Roll out one half of the dough onto a very lightly floured surface to about 1/4” thick. Cut with cookie cutters of your choice, placing each cut-out onto the prepared baking sheet. Gather the scraps, re-roll, and cut again. Repeat with the second half of the dough.

Place filled cookie sheets in the fridge to chill the dough for about ten minutes while cutting the remaining dough (this will prevent spreading in the oven).

Bake the chilled cut-outs for 8-12 minutes, until firm around the edges. Depending on the size of your cutters, you may have to bake more or less (watch the first sheet closely to get an idea). Allow to cool on the sheets for about 2 minutes before removing to a wire rack to cool.

Store cookies in an airtight container. You can freeze these, tightly wrapped, for up to 2 months. Frost with your favorite icing if you prefer!

Joghurt-Eulen

Zutaten

250gMehl
125gZucker
1PäckchenVanillin-Zucker
1Mesp.gemahlene Gewürznelken
1/2Zitrone, abgeriebene Schale
2ELMagermilch-Joghurt
150gweiche Butter
2Eiweiß (Größe M)
500gPuderzucker
blaue und rote Lebensmittelfarbe
Zuckerperlen zum Verzieren

Zubereitung

  1. Mehl, Zucker, Vanillin-Zucker, Nelken, Zitronenschale, Joghurt und Butter mit dem Knethaken des Handrührgerätes zu einem glatten Teig verkneten. In Folie wickeln und ca. 1 Stunde kalt stellen.
  2. Teig auf bemehlter Arbeitsfläche ca. 3 mm dick ausrollen, mit Eulen-Ausstechförmchen (à 3,5 x 8,5 cm) ca. 50 Eulen ausstechen. Hierfür die Reste immer wieder verkneten, erneut ausrollen.
  3. Eulen auf 2–3 mit Backpapier ausgelegte Backbleche verteilen. Nacheinander im vorgeheizten Backofen (E-Herd: 175 °C/ Umluft: 150 °C/ Gas: Stufe 2) 10–12 Minuten backen. Kekse herausnehmen, mit dem Backpapier auf ein Kuchengitter ziehen und abkühlen lassen.
  4. Eiweiß steif schlagen, Puderzucker einrieseln lassen. Zuckerguss in 3 Schälchen aufteilen. 1/3 Guss mit Lebensmittelfarbe rosa, 1/3 blau einfärben. Von jedem Guss (weiß, rosa, blau) ca. 1/3 in einen Spritzbeutel füllen. Von jedem Spritzbeutel eine kleine Spitze abschneiden. Mit jeweils einer Farbe einen dünnen Rand um jede Eule spritzen. Restlichen Guss in den Schälchen mit jeweils 1 TL Wasser verdünnen. Verdünnten Guss ebenfalls in Spritzbeutel füllen, je eine kleine Spitze abschneiden und die freien Flächen damit füllen. Trocknen lassen und mit dem restlichen festen Zuckerguss und mit Perlen verzieren. Trocknen lassen.

Funghi al forno ripieni di ricotta

Zutaten

100gkrümeliger Ricotta
1Zitroneabgeriebene Schale
1Chilischote, rotfein gehackt
2ELOregano- oder Majoranblätterfein gehackt
1HandvollParmesangerieben
4HandvollPilze
1HandvollRucola- oder Kräuterblätter
Olivenöl

Zubereitung

Flan di caffè

Zutaten

1/4lEspresso
1Vanilleschote
1/4lMilch
170gZucker
2Eier
4Eigelbe
Zimtpulver

Zubereitung

Apple Pie

Zutaten

For the pastry

225gbutterat room temperature
50gcaster sugarplus a little extra to sprinkle on top
2eggs
350gplain flour

For the filling

1kgcooking apples(such as Bramley, or Granny Smith would also work)
140gcaster sugar
1/2tspcinnamon
3tbspplain flour

Zubereitung

Make the pastry. Beat the sugar and butter together in a large bowl until just mixed. Add an egg and then just the yolk from the second egg, reserving the white for glazing later. Beat together for about a minute - it will look like scrambled egg, but don’t worry! Add the flour in two or three batches, working it in with a wooden spoon, then finishing by gathering it together gently with your hands. Wrap in cling film (saran wrap) and chill for at least 30 minutes. Peel, core and slice the apples, placing them in a bowl of cold water to prevent them browning. Once all the apples are prepared, drain the apples and remove the excess moisture by placing on paper towel or clean tea towels and patting with another layer of towel. After the pastry has chilled, preheat the oven to 190°C/fan 170°C/gas 5/375°F. Cut off a third of the pastry and keep it wrapped while you roll out the rest. Line the pie dish, which should be 20-22cm round and 4cm deep, although a flan dish would also work, depending on how deep you want your apple pie to be.

Tip the apples into a bowl, and toss them in the flour, sugar and cinnamon. Add to the pie dish. Either roll out the remaining pastry and lay on top, making 4-5 small slits (to allow steam to escape) for a solid pastry lid, or make a lattice. I used a pizza cutter to cut my strips, then wove them into the lattice design on a piece of parchment paper. Then I took a deep breath and flipped it onto my pie. I had a little rearranging to do, but it wasn’t too bad! You could probably just arrange them directly on the pie, but where’s the fun in that?

Brush the pastry lid with the egg white, and sprinkle on the sugar. A little tip for sprinkling sugar (or anything else), is to do it from high up, not close to the surface - you will get a much more even spread.

You can freeze it at this stage, or just go ahead and put it in the oven for 40-45 minutes. Allow the pie to cool for 10 minutes at least, which will help the apple from oozing out when you serve it. The only thing remaining is decide whether to eat it with cream, custard or ice cream, then enjoy…

Pepper O’ Lanterns - Gefüllte Paprika

Zutaten

2cupscooked quinoa
1cupsweet corn
1/2cupblack beans (drained)canned
1/2cuppetite diced tomatoes
1/2cupmozzarella cheeseshredded
1/4cupfeta cheesecrumbled
2tablespoonscilantrofreshly chopped
1teaspooncumin
1teaspoongarlic powder
1/2teaspoonchili powder
3bell peppersany color, tops cut, seeded and stemmed

Zubereitung

Preheat oven for 350 degrees F. With a small sharp knife, carefully carve faces on peppers (optional step). In a large bowl, combine everything together…quinoa, corn, beans, tomatoes, cheeses, cilantro, and spices. Scoop mixture into pepper cavities and place into baking dish, cut side facing up. Bake for about 25-30 minutes and enjoy!

Ich habe noch Gebratenes Tofu-Hack mit Tomate dazugemacht

Spicy Ricotta Meatballs in Tomato Sauce

Zutaten

For Meatballs

1lblean ground beef
1lbhot Italian sausage
1medonion, finely chopped
5clovesgarlic, minced
1egg
1/2cupricotta cheese
2/3cupconrflakes breadcrumbs(regular breadcrumbs work as well)
1tspsalt
1/2tspblack pepper
1/4cupchopped parsley

For Tamato Sauce

796mlcan crushed tomatoes (about 3 cups)
1cupwater
1onionchopped
5clovesgarlic
1/2cupheavy cream
1tbspbrown sugar

Zubereitung

Preheat oven to 375 F degrees. Line a baking sheet with parchment paper. Mix all the meatballs ingredients together in a large bowl. Shape the mixture into meatballs, I ended up with about 50 meatballs. Place all the meatballs onto the baking sheet. Bake for about 35 to 45 minutes or until meatballs are done and browned. For the sauce, add the crushed tomatoes, water, onion and garlic to a blender and blend until smooth. Pour the sauce in a sauce pan and bring to a boil over medium heat. Add brown sugar and heavy cream and continue to simmer for 20 minutes. Add the meatballs to the sauce, or pour the sauce over the meatballs in a large bowl and serve over spaghetti, or mashed potatoes.

Mushroom Meat

Zutaten

3cupseggplant, finely chopped (about one medium, peeled)
3cupsmushroom, portobello, finely chopped (about three medium)
2cupsonion, white finely chopped (about one)
2cubesbouillon, (like Not Beef brand)
1/4cupoil, olive
1/8cupbalsamic vinegar
1teaspoongarlic powder
1/8teaspoonblack pepper

Zubereitung

Preheat oven to 350 degrees. This is so simple if you use your food processor to do the chopping. Add roughly-chopped mushrooms, stems and all, to your food processor and pulse three or four times until finely chopped. You do not want to find the vegetables into a paste. The pieces should be about the size of a black-eyed pea. Dump processed mushrooms onto a large, parchment-lined, rimmed sheet pan (12x17). Pulse the roughly-chopped eggplant in the food processor in the same manner and dump it onto the sheet pan with the mushrooms. Repeat this process with the onion.

Crumble the bouillon cubes on to the pile of processed vegetables. Drizzle the mound of mushrooms, eggplant and onion with the olive oil and vinegar. Using your hands, toss it all together. Spread the mixture evenly over the sheet pan. Sprinkle the mixture with garlic powder and pepper. Pop it into the oven for a total of 20 minutes. Remove and allow it to cool in the pan. Some eggplant will contain more water than others. If there is excess moisture in the bottom of the pan drain it off using a colander. Reserve the liquid to add to soups or stews. It’s very flavorful.

For an Italian variation, add fresh herbs from the garden. To make a Mexican version, I add cumin to the mix along with a palmful of ancho chili powder and chipotle pepper. The possibilities are endless. Sub this for any recipe that calls for ground beef.

Vegetarian Meatballs

Zutaten

1cupparmesan, shredded
1cupbreadcrumbs
2cupsmushroom meat
2eggs, large (beaten)
1tablespoontomato paste
1/2cuphalf and half
1/2teaspoonred pepper flakes (less if you don’t like spiciness)
1/2teaspoonoregano, fresh minced
2tablespoonparsley, minced fresh
2tablespoonsolive oil, (for drizzling)
1/2cuptomato sauce (for brushing)

Zubereitung

In a large mixing bowl, combine cheese, breadcrumbs, mushroom meat, eggs, tomato paste, half and half, red pepper flakes, oregano, and parsley. Allow mixture to stand for twenty minutes so that the breadcrumbs soak up the flavor of the other ingredients. Preheat your oven to 350 degrees. Using a small ice-cream scoop (about one tablespoon), scoop a portion of the mixture onto a parchment-lined, 12 x 17 inch, rimmed baking sheet. (You will want to portion them fairly close together as this makes a whole bunch of little meatballs.) Repeat until all of the mixture has been used. Drizzle the meatballs with olive oil. Place pan in the oven for a total of 20 minutes. After ten minutes, take the tray out and brush the tops of the meatballs with tomato sauce. Return the pan to the oven to finish cooking.

Schokoladenpudding

Zutaten

500mlVollmilchSchokoladenpudding
40gKakaopulverSchokoladenpudding
2TLgehackte Valrhona-BohnenSchokoladenpudding
30gMaisstärkeSchokoladenpudding
40gZuckerSchokoladenpudding
Mark einer VanilleschoteSchokoladenpudding

Zubereitung

Die Milch in einen Kochtopf abwiegen, etwas der abgewogenen Milch in eine kleine Schüssel umfüllen. Kakao und Zucker ebenfalls in den Topf abwiegen, das Vanillemark inkl. der ausgekratzten Vanilleschote dazugeben und auf dem Herd zum Kochen bringen. In der Zwischenzeit die Stärke zu der Milch in die Schüssel geben und gut verrühren, so dass keine Klümpchen mehr vorhanden sind. Die Milch mit dem Kakao und dem Zucker verrühren und sobald es kocht, von der Platte nehmen und unter stetigem Rühren die Stärke-Milch dazugeben. Erneut auf die Platte stellen und nochmals aufkochen lassen. Vom Feuer nehmen und die gehackten Valrhona-Bohnen oder ähnliches unterrühren. In Portionsschüsseln füllen und abkühlen lassen.

Tipp: Darauf achten, dass Maisstärke und keine Kartoffelstärke verwendet wird, weil diese eine unangenehme Konsistenz bewirkt. Ganz nach Geschmack kann man natürlich auch noch Schokolade in der Puddingmasse auflösen, das gibt je nach Sorte noch einmal einen besonderen Kick.

Tombstone Cookies

Zutaten

2tbspchocolate, semi-sweet or bittersweetfinely chopped
6tbspbutter, softened
1/2cupgranulated sugar
1largeegg
1/2tspvanilla extract
1 – 1/3cupsall purpose flour
1tspespresso powder
1/2tspbaking powder
1/4tspsalt
semi-sweet or bittersweetmelted chocolate for decoration

Zubereitung

Preheat oven to 350°. Chop the chocolate until it resembles course crumbs about the size of rice. In the large bowl of an electric mixer, beat butter and 1/2 cup sugar until creamy; beat in egg and vanilla. In another bowl, whisk together flour, espresso powder, baking powder, salt, and cocoa nibs; gradually add to butter mixture, blending thoroughly, to form a soft dough. Divide dough in half, cover each portion tightly with plastic wrap, and refrigerate until firm (at least 1 hour), or up to 3 days. On a floured board, roll out dough, a portion at a time, to a thickness of 1/8 in. (keep dough refrigerated when not in use). With a sharp knife, cut out free-form tombstone shapes, and place slightly apart on baking sheets that have been lined with parchment paper. Bake cookies until edges are lightly browned, about 8 to 10 minutes. Transfer to racks and let cool completely before handling. Using a pastry bag with a very fine tip, pipe the letters “RIP” in chocolate on each cookie. Stick the tombstone cookies into the Dark Chocolate Pots de Crème and serve the rest of the cookies alongside. Store any leftover cookies in an airtight container. Enjoy.

Kräuter-Käse-Zupfbrot

Zutaten

Grundrezept

1 1/2TütchenTrockenhefeKräuter-Käse-Zupfbrot
450mlWasserKräuter-Käse-Zupfbrot
750gMehlKräuter-Käse-Zupfbrot
16gSalzKräuter-Käse-Zupfbrot
50mlOlivenölKräuter-Käse-Zupfbrot

Außerdem:

150gButterweichKräuter-Käse-Zupfbrot
1großes Bundgemischte KräuterKräuter-Käse-Zupfbrot
4KnoblauchzehenconfierteKräuter-Käse-Zupfbrot
SalzKräuter-Käse-Zupfbrot
PfefferKräuter-Käse-Zupfbrot
Piment d’EspeletteKräuter-Käse-Zupfbrot
100gParmesanoder ein anderer würziger HartkäseKräuter-Käse-Zupfbrot
Kräuter-Käse-Zupfbrot

Zubereitung

Trockenhefe in Wasser auflösen und 5 Minuten stehen lassen. Das Mehl in eine Schüssel geben, Salz zufügen und alles trocken miteinander vermischen. Hefe-Wasser-Gemisch und Öl zufügen und alles gründlich zu einem geschmeidigen Teig verkneten. Abgedeckt ca. 1 Stunde stehen lassen, bis sich das Volumen des Teiges verdoppelt hat. In der Zwischenzeit eine Kräuterbutter herstellen, dazu die Butter zusammen mit den Knoblauchzehen schaumig aufschlagen. Die Kräuter fein hacken und in die Butter einrühren. Mit Salz, Pfeffer und Piment d’Espelette nach Geschmack würzen. Den aufgegangenen Hefeteig auf eine gut bemehlte Arbeitsfläche geben und rechteckig ausrollen (ca. 50x60 cm). Dünn und gleichmäßig mit Kräuterbutter bestreichen und mit frisch geriebenem Parmesan bestreuen. In ca. 10x10 cm große Stücke schneiden, übereinander legen und nebeneinander in eine gefettete Springform oder hintereinander in eine Kastenform stellen. Die gesamte Form auslegen und nochmals ca. 1 Stunde abgedeckt gehen lassen. Im auf 180°C vorgeheizten Backofen ca. 50-60 Minuten backen, bis das Zupfbrot schön gebräunt und komplett durchgebacken ist. Aus dem Backofen nehmen, ca. 15 Minuten abkühlen lassen und dann aus der Form nehmen und auf einem Rost komplett abkühlen lassen.

Mustard glazed carrots

Zutaten

4 or 5carrots
olive oil
½tspstrong mustard
1tbspapple cider vinegar
Salt
Freshly ground black pepper

Zubereitung

Preheat oven to 180°C. Rinse the carrots and cut them lengthwise into quarters, leaving the base of the leaves if they still have it. Arrange them in a baking dish. Mix in a bowl the extra virgin olive oil, the mustard, the apple cider vinegar, the salt and the freshly ground black pepper, then pour the dressing over the carrots. Mix them with your hands to evenly distribute the dressing. Roast the carrots for about one hour, turning them often, until they are soft and covered with a shiny glaze. The leaves will be crisp.

Red Cabbage Radicchio Beet Salad with Purple Sage

Zutaten

1cabbage, small organic, rinsed and very thinly sliced
1raddicchio, small head, rinsed and very thinly sliced
Mustard glazed carrots
1red onian, small, peeled and finely chopped
2tspcassis mustard (or grainy dijon mustard)
1TLraspberry vinegar (or balsamic vinegar)
1TLorganic lemon juice
1/2tspsea salt
2TLolive oil
4TLPumpkinseed
1/4cuppecorina, grated good

Zubereitung

In a big salad bowl, combine sliced cabbage, radicchio, beets and chopped onion(s). Place a small skillet over medium heat and toast pepitas for a couple of minutes, moving them around every few seconds. Prepare the vinaigrette whisking together mustard, salt, vinegar, lemon juice and finally oil, until combined. Pour vinaigrette in the salad bowl, stir in pepitas and toss to combine. Brake sage leaves with your hands and sprinkle on top of salad, and finish with grated pecorino cheese. Toss again to combine with the rest of ingredients.

Pici von ragù

Zutaten

Nudeln

450gfeiner Hartweizengrieß
200mlkaltes Wasser
Mehl

Soße

1rote Zwiebel
2Knoblauchzehen
3Lorbeerblätter
1Rosmarinzweig
500gHackfleisch vom Rind500 g Tofu
1,6kgEiertomaten
Parmesan

Butterbrottorte in mediterran-vegetarischer Version

Zutaten

Brot

500gMehlTyp 550Butterbrottorte
20gFrischhefeButterbrottorte
50gMilchButterbrottorte
300gWasserButterbrottorte
10gButterButterbrottorte
10gSalzButterbrottorte

Füllung

2Paprikarot
1/2Aubergine
1Zucchinigroß
1KugelMozzarella
Tomatenmark
2BecherCrème Fraiche
Pestorot
Olivenöl
Salz
Pfeffer
Paprika Edelsüß
Curry
Basilikum

Zubereitung

Brot

500gMehlTyp 550Butterbrottorte
20gFrischhefeButterbrottorte
50gMilchButterbrottorte
300gWasserButterbrottorte
10gButterButterbrottorte
10gSalzButterbrottorte

Zubereitung Das Mehl in eine Schüssel geben und mit einem Löffel in der Mitte eine Mulde hineindrücken. Die Frischhefe zerbröseln und in die Mulde geben. Die Mulde mit Milch auffüllen. Ca. eine Viertelstunde stehen lassen, bis die Hefe anfängt zu “arbeiten”, es steigen dann kleine Bläschen auf. Die restlichen Zutaten dazu geben und alles mit dem Mixer oder der Küchenmaschine zu einem weichen Teig verkneten. Abgedeckt bei Zimmertemperatur gehen lassen, bis sich das Teigvolumen verdoppelt hat. Den Teig abschlagen und in eine Springform mit 20 cm Durchmesser geben. Im auf 180°C vorgeheizten Backofen ca. 45-60 Minuten backen, bis das Brot goldbraun ist und auf Klopfen hohl klingt. Das Brot unbedingt am Vortag backen, damit es wieder ein wenig weich wird.

Füllung

2Paprikarot
1/2Aubergine
1Zucchinigroß
1KugelMozzarella
Tomatenmark
2BecherCrème Fraiche
Pestorot
Olivenöl
Salz
Pfeffer
Paprika Edelsüß
Curry
Basilikum

Achtung: Muss eine Nacht im Kühlschrank ziehen. Die Butterbrottorte kann man sich in der Entstehung wie eine Lasagne vorstellen. Es gibt drei Brotschichten, die in meiner Version aus je vier quadratisch zusammengelegten Brote bestehen. Dazwischen schieben sich zwei verschiedene Gemüse-Füllungen und obendrauf prangt eine tolle Deko. So geht’s:

  1. Mozzarella, Aubergine und Zucchini in dünne Scheiben, die Paprika in Streifen schneiden. Den Mozzarella und die Hälfte der Paprika und der Zucchini beiseite legen. Das restliche Gemüse auf ein mit Backpapier belegtes Blech geben, mit etwas Öl beträufeln und ca. 15 Minuten im Ofen backen.
  2. Vier Scheiben Brot auf einen großen Teller oder eine Platte legen, sodass sich eine quadratische Form ergibt. Mit reichlich Tomatenmark bestreichen, mit den Mozzarellascheiben belegen, salzen, pfeffern, mit Basilikum bestreuen und zum Schluss die gegrillten Paprika darüberlegen.
  3. Vier weitere Scheiben Brot von der einen Seite mit Pesto bestreichen und mit der bestrichenen Seite auf die Mozzarella-Brote legen. Jetzt haben wir vier Sandwiches. Daraus werden nun Doppeldecker: Dafür die Oberseiten der Sandwiches mit Crème Fraîche bestreichen und mit den gegrillten Auberginen und Zucchini belegen, salzen und pfeffern.
  4. Die vier restlichen Scheiben Brot von einer Seite mit Tomatenmark bestreichen und mit der bestrichenen Seite auf die Auberginen und Zucchini legen. Nun das Ganze in Zellophan gehüllt über Nacht in den Kühlschrank stellen. Tomatenmark, Pesto und Crème Fraîche können so gut durchziehen.
  5. Am nächsten Tag die Torte sowohl oben als auch von den Seiten mit Crème Fraîche bestreichen und mit den restlichen Zucchinischeiben ”bekleben”. Die Torte mich reichlich Paprika Edelsüß und einem Hauch Curry und Kreuzkümmel bestäuben. Die restlichen Paprikastreifen in kleine Würfel schneiden und über die Zucchinischeiben streuen. Etwas frisches Basilikum drauf und bis zum Verzehr in den Kühlschrank stellen. Fertig!

Whole Wheat Buttery Dinner Rolls

Zutaten

227,5gPastry Flour (Flour Type 405) or Whole Wheat Flour (Flour Type 1600)Dinner Rolls
140gAll Purpose Flour (Flour Type 550)Dinner Rolls
1tspsaltDinner Rolls
240mlvery warm waterdividedDinner Rolls
2 1/4tspactive dry yeast (Trockenhefe)Dinner Rolls
2tbsphoneydividedDinner Rolls
1eggDinner Rolls
4tbspbuttermeltedDinner Rolls

Zubereitung

Combine 1/4 cup warm water, the yeast and 1 tablespoon honey in a small glass bowl. Stir to dissolve and let site 5 - 10 minutes or until water has risen and is light and foamy. In the bowl off a stand mixer or other large bowl add the whole wheat pastry flour, all-purpose flour and salt. In another bowl add the remaining 3/4 cup warm water, 1 tablespoon honey, the egg and 2 tablespoons melted butter. Stir to combine. Add both water mixtures to the bowl with the flour. Using the dough hook (or a wooden spoon) knead the dough on medium speed for for about five minutes or until the dough comes together and begins to form into a ball. The dough will be very wet and sticky. Remove the dough from the bowl and either rub the bowl with olive oil or spray with cooking spray. Return the dough to the bowl, cover and place in a warm place for 25 minutes. After 25 minutes grease a square baking dish or pie plate (I used an 8x8 dish, but 9x9 would work too). Flour your hands and punch the dough down. Place the dough on a well floured surface and divide into 9 even balls. You may need to add more flour to prevent the dough from sticking, but try and use as little flour as possible. Place the balls in 3 even rows in the baking dish and cover the dish with with a damp towel or plastic wrap that has been sprayed with cooking spray (so the dough does not stick to the plastic wrap). Preheat the oven to 400 degrees F. Allow the rolls rise for 15 to 25 minutes or until the dough balls are round and popping out of the pan. Once the rolls are ready to go melt the remaining 2 tablespoons of butter and carefully brush the tops of the rolls with the butter. Bake the rolls in the middle of the oven for 20 to 15 minutes or until lightly browned on top. Remove and serve immediately with a pat of butter. Notes

*To freeze the rolls before baking follow the directions through step 6. Cover the baking dish with a layer of foil and then another layer of plastic wrap. Place the dough in the freezer. To bake the rolls remove the dough from the freezer and allow to thaw completely. This will depend on how warm your house is, but generally 2 to 3 hours. Once the rolls have risen and are popping out of the pan bake as directed. *The rolls can also be frozen once baked. Allow the rolls to cool completely and than place in a freezer-safe bag. Freeze. The rolls can be left to de-thaw on the counter for 1 hour or in the microwave.

Spitzpaprika gefüllt mit Frischkäse

Dazu Brot

Zutaten

500mlWasser
1rote Spitzpaprika
50mlWeißweinessig
25gWalnusskerne
125gFrischkäse (evtl. Ziege)
1SchaleGartenkresse
20gHonig

Penne alla Siracusana

1Aubergine
1Paprika
10gBasilikumgein Bund
1Knoblauchzehe
1rote Chilli
15schwarze Olivenentsteint
25gPecorino
4ELOlivenöl
425gstückige Tomaten(Dose)
250gPenne
20gKapern

Oaxaca-Mole

Zutaten

250gSüßkartoffelnin 2,5 cm große Würfel geschnitten
1Maiskolbenin 2,5 cm dicke Scheiben geschnitten
2ELSonnenblumenöl
1Kochbananein 1 cm dicke Schreiben schneiden
1/2rote Paprikain 2,5 cm große Würfel geschnitten
1/2grob Paprikain 2,5 cm große Würfel geschnitten
15gErdnüsse
15gSesam
15gKürbiskerne
2.5cmZimtstange
30gMandelngemahlen
1/2TLPimentgemahlen
1/4TLNelkengemahlen
1TLThymian
1ELOregano
1Zwiebelgrob geschnitten
1 1/2Knoblauchzehen
1Chilischote
30gRosinen
1/2Bananemittelgroße und grob zerkleinert
1 1/2ELSonnenblumenöl
300mlGemüsebrühe
63gHalbbbitterschokolade

Mini Cheesecake im Glas

Zutaten

30gButter
50gKekse
150gFrischkäse
50gweiße Schokolade
20gZucker
1Eigetrennt
1Zitroneabrieb

Zubereitung

Die geschmolzene Butter mit den zerkrümelten Keksen vermischen. Die Mischung auf dem Boden von 4 kleine Glasformen festdrücken und kalt stellen. Den Frischkäse mit dem Zucker, der geschmolzenen Schokolade, dem Eigelb und Zitronenabrieb vermischen, dann den Eischnee unterheben. Die Masse in den Förmchen verteilen und bei 180° ca 25-30min backen.

Falafel

Zutaten

225gKichererbsenüber Nacht einweichen und dann weichkochen
2ScheibenBrottrocken
1GroßZwiebelgrob würfeln
2Knoblauchzehen
2TLKreuzkümmelgemahlen
1TLChiligemahlen
2TLMehl
1TLSalz
1HandPetersiliegehackt
Sesamzum wälzen der Bällchen

Verbesserung

Frittiert war nicht so dolle, das nächste mal im Ofen. 200 C° ca. 15 Minuten.

Hummus

Zutaten

200gKichererbsenüber Nacht in reichlich Wasser einweichen
2Knoblauchzehen
1Zitrone
3ELOlivenöl
3ELTahina
Kreuzkümmelgemahlen

Notiz

Flo war total begeistert!

Bab Ganoush (Auberginen-Dip)

1großeAubergine
2Knoblauchzehen
2ELTahina
1ELOlivenöl
1Zitrone
Pfeffer
Salz

Mexikanisches Bohnenbüree

425gPintobohnenüber Nacht in Wasser einweichen
1ELKreuzkümmelganz
1ElKorianderganz
4ELSonnenblumenöl
1großeZwiebelklein geschnitten
Salz

Änderung

Ich mag kein Koriander…

Bohnenpüree mit Weizentortilla

1portionMexikanisches Bohnenbüree
1Tortillaweich
1HandvollCheddarkäsegerieben
Sauerrahm
Blattsalatklein geschnitten
1Karottegeraspelt
Rotkohlklein geschnitten
Weißkohlklein geschnitten
Korianderblättergehackt
Öl
Limettensaft

Halloumi-Zucchini-Spieße auf Rucolasalat

1Zuccini
250gHalloumi
8Cocktailtomaten
50gRucola(ein Bund)
50gParmesan
4ELOlivenöl
1Baguette

Schoko-Himbeer-Kuchen im Glas

Für 6 große (290ml) und 2 kleine (160 ml) Gläser

Zutaten

120gButter
250gSchokolademin. 70%
120gZucker
4Eier
1TLNatron
100gMehl
40gStärke
1Vanielleschote
Himbeeren

Zubereitung

Wenn Du die Kuchen sofort zubereiten willst, den Backofen auf 175°C Ober-/Unterhitze vorheizen. Schokolade und Butter im Wasserbad schmelzen. In der Zwischenzeit sechs große 290 ml Weckgläser und zwei kleine 160 ml Weckgläser mit Butter einfetten. Wenn die Schoko-Butter-Mischung geschmolzen ist, aus dem Wasserbad nehmen und den Zucker einrühren. Einige Minuten rühren, bis der Zucker sich einigermaßen aufgelöst hat. Mit den Schneebesen am Mixer die Eier nacheinander und das Vanillemark einarbeiten. Backpulver, Mehl und Stärke zugeben und rühren bis ein cremiger Teig entstanden ist. Den Teig in die gefetteten Förmchen füllen, ein paar Himbeeren oben drauf geben und im Ofen etwa 25 Minuten backen. Aus dem Ofen nehmen und mindesten 10 Minuten abkühlen lassen. Die Creme fraiche glatt rühren und einen ordentlichen Klecks auf den Kuchen geben und genießen. Fertig!

Witches Finger Breadsticks

Zutaten

1Kräuter-Käse-Zupfbrot
Mandeln

Zubereitung

Brot nach dem rezept machen und in finger formen auf ein Backblech legen. Mandel als Fingernagel nutzen

Dark Chocolate Pot de Crème

Zutaten

11ounceschocolate,darkroughly chopped
3ounceschocolate, semi-sweetroughly chopped
2largeeggs
2egg yolks
2 – 1/2cupsheavy cream
1/3cupcoffee-flavored liqueur
1/4cupsugar,granulated
1/2cupchocolate cookie crumbs
tombstone cookies, (recipe follows)
white chocolate for bone decoration

Zubereitung

In a food processor or blender, pulse chocolate until finely chopped. Pour into a bowl. Put eggs and yolks in the processor or blender. Pulse until the eggs and yolks are blended. In a small sauce pot, over low-medium heat, bring the whipping cream to a small boil, about 3 to 5 minutes. With processor or blender on high speed, add boiling cream to eggs, in a slow and steady stream to make sure the eggs do not scramble. Check temperature of mixture with an instant-read thermometer; if below 160°, pour mixture back into the sauce pot and reheat over LOW heat, whisking the entire time, until it reaches 160°, stirring and checking constantly. Combine hot cream mixture, chopped chocolate, sugar and liqueur in blender or processor (or whisk the ingredients together in a large bowl); pulse until smooth, about 1 minute. Pour chocolate mixture into 8 ramekins or glasses. Chill until softly set, 30 to 45 minutes. If making ahead, cover and chill overnight. For creamiest texture, let desserts stand at room temperature about 30 minutes before eating. Spoon 1 tbsp. chocolate sandwich cookie crumbs onto each pot de crème. Insert a Tombstone Cookie into each serving and garnish with white chocolate bones.* Enjoy. *To make white chocolate bones, place about 1/2 cup white chocolate in a small microwave safe bowl. Nuke in the microwave in 15 second intervals, mixing after each until it is all melted and smooth. Pour the chocolate into a small piping bag, fitted with a small plain circle decorating tip. Line a baking sheet with parchment paper and pipe out the bones. Place the baking sheet in the fridge and allow the bones to harden.

Brotgerichte

Calzone

Zutaten

500grverschiedene Pilzsorten
4StkKnoblauchzehen
4StkThymian
50grButter
200mlTomatensoße
300grSpinatblätter
300grMozarella

Zubereitung

Calzone is a folded Italian pizza which, by the sheer nature of its shape, is far more portable than a normal pizza and looks a bit like a Cornish pasty. Although the flavourings can be the same as for pizza, Italians often fill their calzone with leftover veg from the night before, or with various things that need using up, mixed with lovely tomatoes and some melting mozzarella. Great served hot or cold.

First, make your pizza dough. Preheat the oven to full whack, then tear the knocked-back dough into four pieces and roll each one out on a floured surface. You want to get them roughly circular, about the thickness of a pound coin, and 30cm across. You can now either keep these in the fridge, stacked and separated with olive-oil-rubbed and flour-dusted tinfoil, until you’re ready to cook them, or you can put your topping on and cook them straight away.

Pour a large lug of olive oil into a hot frying pan. Add the mushrooms and toss briefly in the hot oil before adding the sliced garlic and the thyme. Fry until the mushrooms are cooked and smell fantastic. Drop in the butter and toss the mushrooms in it to make them tasty and shiny. Season with a little salt and pepper.

Add the tomato sauce to the pan and stir. Cook for a few minutes, then add the spinach (in batches if you need to) and stir again. Simmer away the liquid until you’re left with a thick, tasty mixture that’s not too moist (otherwise it will burst through the dough when you’re cooking the calzone).

Divide the mushroom and spinach mixture evenly between the four pizza bases and spread it out nicely. Top with pieces of mozzarella and season with salt and pepper. To make your calzone, carefully lift the far edge of the pizza dough and pull it over the top towards you – you basically need to fold it in half (imagine it looking like a big Cornish pasty!). Crimp the edges so none of the filling can spill out. Place the calzone side by side on a floured baking tray (use two if you need to), pizza stone or granite slab.

Cook for 10 to 15 minutes on the bottom of the preheated oven until the dough is puffed up and golden on top and the filling is hot.

Nudelgerichte

Spaghetti mit Chorizo, Spinat u. Orangenbutter

Zutaten

12Stkbraune Champignons
1StkKnoblauchzehe
1Stkrote Zwibel
300grBabyspinat
8ScheibenChorizo (Salami)
1StkOrange
25grGrana Padano
3ELOlivenöl
250grSpaghetti
1PriseSalz
20grKapern
40grButter

Suppengerichte

Frische Tomatensuppe

Zutaten

1Möhre, groß
3Knoblauchzehen
2kgTomaten, groß und Reif
Basilikum, frisch
Weißweinessig
5ELSahne
Öl

Käsestangen

1LaibBrot, knusprig
Tymian, frisch
30gCheddar
Öl

Kürbissuppe mit Apfel

Zutaten

1kgKürbis (Butternuss)
3TafeläpfelCox Orange, Braeburn
1Zwiebel, groß
1-2Chilischoten
4Knoblauchzehen
Öl
1PriseKoriandersamen
Rosmarin, frisch
1ELKürbiskerne
1PrisePaprikapulver, edelsüß
800mlGemüsebrühe
150gSahne

Zitronen-Linsen Suppe

Zutaten

1KnoblauchzeheZitronen-Linsen Suppe
15gPetersilie, glattZitronen-Linsen Supp
1ZitroneZitronen-Linsen Supp
4ELOlivenölZitronen-Linsen Supp
4gRaz el HanoutZitronen-Linsen Supp
500mlWasserZitronen-Linsen Supp
GemüsebrüheZitronen-Linsen Supp
100ggelbe LinsenZitronen-Linsen Supp
150gSauerrahmZitronen-Linsen Supp
Zitronen-Linsen Supp
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