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…

View original post 171 more words

Baked Falafels

image
Ready in 60 minutes
Serves 8
180 Calories

Ingredients:

2 cups chopped spinach
3 large cloves garlic
1 large lemon (~2 1/2 Tbsp juice)
scant 1/2 tsp sea salt + black pepper
1 1/4 tsp cumin
1 15-ounce can chickpeas, well rinsed and drained
1/2 cup ground raw walnuts (or pecans, almonds, GF oat flour)

Directions:

Add spinach, garlic, lemon juice, cumin, and a healthy pinch each salt and pepper to a food processor and mix to combine.
Add chickpeas and pulse until incorporated but still slightly chunky. You want to maintain a bit of texture.
Transfer to a mixing bowl and add nut meal (or oat flour) and mix again until a loose dough is formed that’s firm enough to be handled. Taste and adjust seasonings as needed. I added a touch more salt.
Draw an “x” in the dough to form 4 sections, then use your hands to form into 4 large patties roughly 1/2-inch thick, if you want to make four burgers.  Or divide evenly into 8 smaller patties and serves as appetizer with Tzatziki Sauce.
Place on a foil-lined baking sheet and refrigerate or freeze for 15 minutes to firm up.

Preheat oven to 375 degrees F (in the meantime.

OPTIONAL STEP: For a little extra crust on the outside, before baking heat a large skillet over medium to medium-high heat and add 2 Tbsp olive or canola oil. Swirl to coat pan, then add falafel. Carefully flip once golden brown – about 3-4 minutes – and then cook on the other side until golden brown as well – 3-4 more minutes. Return to baking sheet to continue baking. Otherwise, just add them straight to the oven for baking.

Bake for a total of 30-40 minutes, flipping once at the halfway point for even cooking. The longer you bake them, the firmer they’ll get!
Serve warm wrapped in a pita or chard bun and desired sauces / toppings. Alternatively, serve atop a salad and use the garlic sauce as a dressing.
Burgers will store in the fridge, layered with parchment paper in an airtight container, for several days. Freeze to keep longer.

It is a Cabaret – Menu

chat_noir-clichy_publicity.jpg

Quark- Brötchen

Confit d’Oignons au Vin Rouge

Louise Bourgeois’s French Cucumber Salad

Frida Kahlo’s Strawberry Atole

Chocolate Carres Moelleux au Riz

Candied Lemon Peel

Roasted Chickpeas

Roasted Cherry, Whipped Goat Cheese, and Thyme Hors d’Oeuvres

Gertrude Stein & Alice B. Toklas: Summer Champagne Fruit Salad

Claude Monet’s Chestnut Cookies

Roast Beef Sandwiches

 

 

Italian Flatbread (Piadina) with Fontina and Prosciutto

 

Italian Flatbread (Piadina) with Fontina and Prosciutto

 

Piadini is typically cooked on a grill, however I usually cook it in a pan.  Piadini is much like pizza, except the crust doesn’t rise.

Makes great sandwiches

cooknart15

Servings 4 to 6

Ingredients

3 1/2 cups all-purpose flour, plus extra for dusting

1/2 teaspoon baking soda

1 teaspoon fine sea salt, plus extra for seasoning

1 stick butter, cut into 1/2-inch pieces, at room temperature

2 tablespoons extra-virgin olive oil

1 pound whole milk ricotta cheese

2 teaspoons lemon zest (from about 2 small lemons)

Freshly ground black pepper

6 ounces fontina cheese, shredded (about 2 cups)

4 ounces prosciutto, thinly sliced-

1 cup chopped fresh basil

 

Directions:

In the bowl of your mixer fitted with the dough hook, combine the flour, baking soda, and 1 teaspoon of salt. On low speed,add butter and mix until incorporated, about 2 minutes. With the machine running, slowly add 10 to 12 tablespoons water until the mixture forms a dough around the hook. Transfer the dough to a lightly floured work surface and knead for 5 minutes until smooth. Cut the dough into 4 equal pieces. Form into disk shapes and wrap in plastic wrap. Refrigerate for 30 minutes.

Place a grill pan over medium-high heat. On a lightly floured work surface, roll out each piece of dough into an 8 to 10-inch circle, about 1/8-inch thick. Brush each circle with the extra-virgin olive oil and grill for 4 minutes each side. Remove the piadina from pan to cool. Combine the ricotta cheese and lemon zest in a small bowl. Season with salt and pepper. Spread each piadina with 1/2 cup of the ricotta mixture. Sprinkle the fontina cheese evenly over the ricotta cheese. Arrange 2 prosciutto slices on top of the cheeses. Cut each piadina into 8 wedges and transfer to a serving platter. Garnish with the chopped basil.

Pairs well with Cabernet Sauvignon

Here is Rosemary’s recipe The recipe is three servings however I find it just enough for lunch.  One for each and one to share.

Quark- Brötchen

image

Ready in 20 minutes
Serves 8 rolls
150 calories

Ingredients
125 g Quark or greek yogurt or sour cream
125 g flour
1 egg
4 tbsp milk
4 tbsp vegetable oil or any other oil that has no specific flavor
2 tsp baking powder
1 pinch salt
1 pinch sugar

Preparation
Preheat the oven to 375°F.
Add all ingredients in a large bowl and mix well. Adding raisins is optional!
Line a baking sheet with parchment paper.
Scoop the dough in heaps onto the parchment paper, about 9 of them.
Bake in the oven for about 20 minutes. Let cool for a few minutes and eat warm or cool. Tastes best with butter and jam!
Tips
Add raisins and granola if you like.

Ella’s Gluten Free Plum Cake

image

Easy Plum Cake
Prep time: 20 MINS Cook time: 40 MINS Total time: 1 HOUR
Serves: 8-10 servings

Ingredients:
4 tablespoons unsalted butter, room temperature (plus more for your pan)
¾ cup granulated sugar, plus more for sprinkling
2 large egg
1 cup Maseca Masa-Harina
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
2-3 medium sized plums, washed and thinly sliced (any stone fruit will work well here – peaches, apricots, nectarines, etc.)

Directions:
Preheat your oven to 375 degrees F and butter a 9-inch skillet or round cake pan well. Set aside.
With a mixer, beat together your butter and sugar until light and fluffy, about 3 minutes. Add in your egg and beat until combined. Whisk together your Maseca Masa-Harina, baking powder, baking soda and salt in a small bowl, and add it alternating with the milk, starting and ending with the Maseca Masa-Harina. Scrape down the bowl as needed.
Spread your batter into your prepared pan, and arrange your sliced plums over the top of the cake in an outward fanning circle (or whatever other design you prefer). The cake will bake up and around the fruit, so don’t be afraid to overcrowd or squeeze them in there – this cake should look rustic, not perfect. Sprinkle the top of the cake with 2-3 more tablespoons of granulated (or raw, if you have it) sugar.
Bake the cake until it is slightly golden and set, about 35-40 minutes. Let the cake cool for 20-30 minutes before serving (it’s great with whipped cream or ice cream). This cake can be made ahead of time and stored, covered and refrigerated, for up to 3 days.

Chocolate Carres Moelleux au Riz

File_000 (1)

Ingredients

Servings 8-10  Prep Time 30 minutes Total Time up to 3 hours

1/2 cups water
1 cup Arborio rice (or any other short-grained white rice)
2 large eggs, room temperature
1 cup milk
1 cup half n half
2/3 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 teaspoon vanilla
2 tablespoons unsalted butter, melted and cooled
Boiling water

Directions

Preheat oven to 325ºF. Lightly spray an 8×8 or 9×9-inch square baking pan with nonstick cooking spray and set aside.

Place the rice and water in a medium-sized saucepan and bring to a boil. Cover and reduce the heat to low. Let cook for about 20 minutes, until the rice is tender and the water is entirely absorbed. Set the pot aside to allow the rice to cool a bit.

In a large mixing bowl, beat the eggs well until they are light and airy. Add in the evaporated milk, sugar, vanilla, cinnamon and salt.  Mix everything together well. Add the cooked rice and the cooled butter and stir thoroughly.

Scrape the mixture into the pan. Place the pan into a larger oven-safe pan and pour enough boiling water into the larger pan so that the water comes up halfway up the sides of the smaller pan.

Bake for 35 minutes. Remove the pan from the oven and give the pudding a good stir. Return the whole thing to the oven and bake for another 1 1/2 hours, until the rice has set and the top is golden brown. Check once or twice during the baking process. If the water seems too low, add more boiling water to the larger pan to keep the pudding from drying out. When done, remove the baking dish from the larger pan and place on a wire rack for about 20-30 minutes. Carefully remove the larger pan and pour out the hot water into the sink.

Cut the pudding into squares and serve as is or with fruit or even whipped cream on top. This is great warm or at room temperature. You can cover them with chocolate as well. Store leftovers in an airtight container in the refrigerator for 2-3 days. It’s great cold too!

Enjoy!

Candied Lemon Peel

DSC0718

3 lemons
8 cups cold water, or as needed
2 cups white sugar, or as needed

Cut lemons into slices about 1/4 inch thick and remove the fruit pulp. Cut the rings in half so the peels are in long strips.

Bring water and lemon peel to a boil in a small pan. Drain water, and repeat with fresh cold water. Repeat the boiling step three times (see Editor’s Note). Drain and set peels aside.

Combine 2 cups fresh water with 2 cups sugar. Bring to a boil, stirring to dissolve the sugar. Reduce heat to low and stir in citrus peels; simmer until the white pith is translucent. Store peels in syrup, refrigerated, to keep them soft, or allow them to dry. Toss dry candied peels in additional sugar and store airtight at room temperature.

Roasted Chickpeas

gluten-free-roasted-crispy-chickpeas

1 (12 ounce) can chickpeas (garbanzo beans), drained
2 tablespoons olive oil
salt
garlic
cayenne pepper

Preheat oven to 450 degrees F (230 degrees C).
Blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas with olive oil, and season to taste with salt, garlic salt, and cayenne pepper, if using. Spread on a baking sheet, and bake for 30 to 40 minutes, until browned and crunchy. Watch carefully the last few minutes to avoid burning.