Hachée

Hachée is a traditional Dutch stew with some diced meat, fish or poultry, and vegetables. The Dutch kitchen is simple and straightforward, with many vegetables and little meat. I usually make my Hachee with beef, lots of vegetable and acid I use wine however one can also use vinegar. Traditional clove and bay leaves are added to the thick gravy, which I usually omit. I like to serve it with my favorite spätzle but it is usually served with potatoes, rice or hutspot.

Ingredients:
2 pounds beef, cubed in ½ in. pieces, blotted dry with paper towel, lightly seasoned with salt and pepper
3 tablespoons butter
2 pounds yellow onions (about 4 large), finely chopped
¼ cup all-purpose flour
4 cups of red wine.
1 cup of water
vegetables of your choice

Directions:
Preheat oven 350 degrees. Melt the butter in a Dutch oven over medium-high heat. Brown the beef on all sides, working in batches so as not to overcrowd.
Add the onions and some more butter if needed and cook until caramelized, about 5 minutes. Add the flour and stir until combined. Add the wine and water, stir to combine, and add the seasonings to your taste.
Cover Dutch oven and place in oven for 2½ hours.
Depending on how well you like your vegetables cooked you may add them at this time or later.

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Creamy kiwi muffins with Chia seeds

Perfect Breakfast Idea

With colours and Canito in the kitchen

I have literally fallen asleep with Chia seeds and our aupair loves sweets and I like to grab piece from time to time. So muffins are actually perfect! This time, with kiwi as I bought lot of kiwi on market after I was sick to get vitamins and they are just ready and sweet now.

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What do you need:

4 pieces of kiwi

1 lemon

6 table spoons sour cream

1 table spoon Chia seeds

2 eggs (whites)

6 table spoons brown sugar

4 – 6 table spoons vegetable oil

1 cup self – raising flour

1/2 table spoon baking powder

1/2 table spoon soda bicarbonate

1 tea spoon grounded vanilla

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Preheat the oven to 180 degrees and prepare 8 – 12 muffin paper cases (in my case, I prepared 10 muffins this time, however it can slightly vary). If you have muffin tin, put papers there and if no…

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Turmeric Latte

turmeric-latte

One of the Thankful Thursday post of the “The Purple Almond Blog” was this Turmeric Latte recipe.  Check out Tamara’s Blog there is so much great information.

Turmeric Latte

“1 cups milk (250 ml) (almond, coconut or dairy)1/2 teaspoon turmeric powder, 1/2 tbs fresh turmeric, grated1/4 tsp ginger powder1/4 tsp teaspoon cinnamon powder, 1 inch stick cinnamona pinch of black pepper1 tsp sugar or any other sweetener Method:Combine all ingredient in a pot. Gently heat on low flame.Strain the mixture.Blend with a whisker or blender. Serve hot.”  

The recipe was originally posted on Recipe 52 blog.

I especially love this recipe also due to the many benefits of turmeric.

 

Banana Bread in a Mug Recipe

Follow this formula when you need homemade moist banana bread RIGHT NOW: mug microwave 1 ripe banana 5 minutes = your banana bread quick fix. Banana Bread in a Mug Makes 1 Serving Prep Time: 5 minutes Total Time: 8 minutes Ingredients 1 ripe banana, mashed 1 egg 1 Tablespoon buttermilk ¼ […]

via Banana Bread in a Mug Recipe

A reminder of last months theme

Curd plum dumplings

Jutta schau mal was ich gefunden habe. Die muss ich unbedingt machen.

With colours and Canito in the kitchen

And sweet tooth is still here! Now fruit dumplings which are as well big part of Czech cuisine 🙂

At the end of the 20th century, dumplings were considered to be unhealthy and unfashionable. It was related to the change of lifestyle, which gradually lost physical exertion and, of course, to the mass promotion of various “diets” in which the dumplings did not have a place. Nowadays, there is a renaissance of dumplings in connection with the return to the traditional Czech cuisine, both in restaurants and in households. Of course, it is important that the dumplings are made of good quality raw materials and using the right recipes. For an active person, traditional Czech cuisine does not pose any danger. Everything is, of course, a matter of measure – the size of the portion is essential to adapt to the energy supply. But I think… this belongs to every…

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