Ganz fix zubereitet und äußerst herzerwärmend Man nehme: 200g Asiatische Bandnudeln ohne Ei 300ml Brühe 100ml Kokosnussmilch 1/2 Tl Ingwerpulver Etwas Chili 2 handvoll TK-Champignons 1 El Hoisin Sauce 1 Tl Sojasauce 1/2 – 1 El Zitronensaft 2-3 handvoll TK-Erbsen Alles zusammen, außer den Erbsen, in einen Topf geben und so lange kochen lassen, bis […]
For our Sunday Breakfast
The longer I´ve lived in France, the more I dive into the delightful ocean that is French cuisine, but the more I also rediscover the gems of German cooking. The dishes from home didn´t play a big role in my kitchen for quite some time, not out of dislike, but rather because I was (and continue to be) so eager to learn everything I can about French cooking that oftentimes there aren´t nearly enough meals per day to make everything I have in mind. In my defense (not that anyone had accused me) I might add that from this blog´s early days I´ve made some effort to include a few German favorites every once in a while, even though I didn´t always refer to the term ´German cooking´ in the most geographically precise way. But at least I ´ve never been all cheating: Kaiserschmarrn, for instance, comes from Austria, but it´s safe to say Bavarian emperor (Kaiser) Franz had something to do with…
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3 tbsp butter
2 tbsp grated Parmesan
2 tsp flour
½ cup milk [use water for lighter low calorie option]
½ cup grated Edam Cheese
pinch cayenne pepper
Heat oven to 375° F.
Grease two 16-ounce [for a two-course menu] or four 8-ounce ramekins [for a four course menu] with 1 tablespoon of butter. Coat with the Parmesan, then tap out the excess. Set aside.
In a small saucepan, over medium heat, melt the remaining butter. Stir in the flour and cook 1 minute. Whisk in the milk and cook, stirring constantly, until the sauce boils, 1 minute. Remove from heat and stir in the cheese until melted. Blend in the cayenne and nutmeg. Whisk in the yolks one at a time. Set aside. (The recipe can be made to this point up to 1 day ahead. Cover with plastic wrap and refrigerate.)
In a clean bowl, beat the egg whites with the salt until stiff (but not dry) peaks form. Stir 1/4 of the egg whites into the cheese sauce to loosen it. Gently fold in the remaining egg whites. Spoon into the ramekins. Bake until puffed and browned, 40 minutes for a 16-ounce soufflé, 20 minutes for two smaller ones. Serve immediately.
Yes, asparagus and I are having a moment currently…
Today the aforementioned asparagus is getting married together with prawns (a match made in heaven may I add) to give us this oh so creamy risotto.
I am very often asked what my favourite dishes to cook and to eat are and risotto is always towards to top of both lists. Every time I make it I am in awe of the capacity of the humble grain of arborio rice. When cooked in stock it gradually and generously releases starch into the risotto which is how it becomes so glossy, thick and creamy even before it has been coated in butter and parmesan. I find this cooking process so therapeutic – you have to constantly stir and watch over the pan to facilitate peak starch production (PSP). In a world of fast food and fast living this is a brilliant excuse…
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This Chicken Chili will remind you of a warm Moroccan Night. A heavenly delight while seeking shelter from the sirocco. As a side you can add rice, pita chips for dipping or porridge.
Ingredients are calculated for two servings. Total prep and cooking time about 45 minutes.
10 oz chopped chicken breast
1 1/2 cups of chickpeas
3 cloves garlic
1 sweet potato
1 red onion
1 meyer lemon ( I have used regular lemons. The meyer lemon is a lemon-orange hybrid and especially sweet. I have also doubled the recipe and used one lemon and one orange.
2 tbsp chili power (or to taste if less spicy is desired)
1 1/2 tbsp dried currants
2 tbsp tomato paste
Wash and dry produce. Peel and medium dice the sweet potato, peel and small dice the onion. Peel and roughly chop the garlic. Drain and rinse the chickpeas. Quarter and deseed the lemon.
Pat the chicken dry with paper towels, season with salt and pepper.
In a large pan or pot, heat 2 tsp of olive oil, medium heat, till hot. Add seasoned chicken, cook 4-6 minutes, stir occasionally. Or until browned and cooked through. Leaving any browned bits or fond in the pan, transfer chicken to a plate.
Add sweet potato and onion to the pan, season with salt and pepper. Cook on medium heat, stir occasionally 2-3 minutes, or until browned and slightly softened.
Add garlic, tomato paste and chili powder (I usually only add 1 tbsp) and 2 cups of water to the pan; season with salt and pepper. Cook 10 to 12 minutes, stir occasionally. Of until the liquid has thickened.
Add the currants and cook 1 to 2 minutes, stir occasionally or until thoroughly combined.
Turn off heat and stir in the juice of all 4 lemon wedges, season to taste. You can still add more chili if you care to make it more spicy.
Serve with porridge, rice or pita bread.
One of my many favorite Mediterranean Dishes. The citrusy pop of the of the fresh blood orange juice makes all the difference.
Ingredients are calculated for two servings. Total prep and cooking time about 50 minutes, ideal for a splendid weeknight meal.
2 boneless, skinless chicken breasts
1 cup of pearl couscous
1/2 lb broccoli
1 blood orange
1 tbsp capers
2 tbsp verdus rouge
1/4 tsp crushed red pepper flakes
Wash, dry and cut the broccoli into florets. Peel and thinly slice the shallot. Squeeze and strain the blood orange.
In a large pot of boiling water cook couscous uncovered 8 to 10 minutes or until tender. Turn off the heat, drain thoroughly and return to pot, set aside in a warm place to keep warm.
While couscous cooks, in a large, pot (or high-sided pan) heat a thin layer of oil on medium heat until hot, add the dried capers and cook 1 to 2 minutes, or until crispy, stirring occasionally. Transfer the fried capers to a paper towel lined plate and set aside, keep warm.
Add the broccoli to pan , season with salt and pepper. (add 1 tsp of olive oil if pan is dry) Cook on medium heat and stir occasionally, about 5-7 minutes or until slight soft. add the shallot and red pepper flakes to taste, cook and stir occasionally, 2 to 3 minutes or until the broccoli is lightly browned and softened. Transfer to the pot of cooked couscous. Stir in 1/4 of the verjus rouge and season with salt and pepper, set aside and keep warm.
Rinse and wipe pan, hear 2 tsp of olive oil on medium heat until hot. Add the patted dry and seasoned chicken. cook 4-6 minutes per side or until golden brown and cooked through. Leaving any browned bits or fond in pan but transfer chicken to a cutting board.
Add the orange juice, remaining verjus rouge and 2 tablespoons of water to the pan of reserved fond, season with salt and pepper. Cook on medium hear, stir frequently and scraping up any fond from the bottom of the pan. cook for 1 to 2 minutes or until the liquid as reduce to half of volume. turn of hear season with salt and pepper to taste.
Slice the cooked chicken crosswise
Divide the finished couscous between 2 plates. top with the sliced chicken and sauce. Garnish with fried capers.
The recipe card states:
“This dish is inspired by the rich, complex flavor of shepherd’s pie, a hearty meat stew topped with a mashed potato crust. We’re cooking ground lamb and beef with vegetables like mushrooms and celery, plus zesty, aromatic spices like garlic powder, fennel seed and savory. And instead of mashed potatoes, we’re topping our finished stew with thin slices of roasted potato, topped with a bit of nutty parmesan cheese”.