<2012-06-10 So> Kein Frischkäse sondern Quark verwendet. war ok, aber etwas nass.
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
| 2 | Auberginen | ||
| 3 | Auberginen | ||
| 20 | g | Basilikumblätter | |
| 150 | g | Basmatireis | |
| 400 | g | Blattspinat | |
| 30 | g | Butter | |
| 45 | g | Fadennudeln, kurz | |
| 100 | ml | Gemüsefond | |
| 1 | l | Gemüsefond | |
| glatte Petersilie | |||
| Minze | |||
| Minze | |||
| 4 | EL | Naturjoghurt | |
| 2 | EL | Olivenö | |
| 5 | EL | Olivenöl | |
| Olivenöl | |||
| 4 | Zweige | Oregano | |
| 2 | Paprika,rot | ||
| 1 | TL | Paprikapulver | |
| 20 | g | Parmesan | |
| Petersilie | |||
| 60 | g | Pinienkerne | |
| 150 | g | Ricotta | |
| 3 | Tomaten | ||
| 400 | g | Tometenpürree/pasetta | |
| 600 | g | weiße Bohnen, gegart | |
| 200 | ml | Weißwein, trocken | |
| Zitrone | |||
| Zucker | |||
| 2 | Zwiebeln, rot | ||
| 3 | EL | ÖL |
| 250 | g | wild garlic leaves |
| 125 | g | roasted hazelnuts with skins on (walnuts also work beautifully or a mix of the two) |
| 50 | g | parmigiano-reggiano or pecorino, grated |
| 50 | ml | extra virgin olive oil, plus extra |
| Sea salt and freshly milled black pepper to taste | ||
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.
| 1 | medium | head of cauliflower |
| 1 | medium | head of broccoli |
| ¼+2 | tablespoons | olive oil |
| 1 | tablespoon | olive oil for garlic |
| 8 | cloves | garlic |
| 1 | teaspoon | turmeric |
| 1 | teaspoon | fennel |
| ¼ | teaspoon | salt |
| 1 | tablespoon | lemon |
| Cheese, rosted pine | ||
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
Greek salad
| Mixed greens, preferably with herbs | ||
| 1 | cup | thinly sliced broccoli florets |
| ⅔ | cup | cooked chickpeas |
| ¼ | cup | chopped red onion |
| ¼ | cup | crumbled feta cheese (optional) |
| 10 | pitted Kalamata olives, sliced into thin rounds | |
| 1 | Handful | chopped sun-dried tomatoes* |
| 1 | Small handful | sunflower seeds or pepitas |
Grains (optional)
| 1 | cup | cooked farro, wheat/spelt berries, whole wheat pasta, barley or quinoa |
| Drizzle olive oil | ||
| ½ | lemon, juiced |
Homemade Greek dressing
| ½ | cup | quality olive oil |
| ¼ | cup | red wine vinegar |
| 2 | cloves | garlic, minced |
| 1½ | teaspoon | dried oregano |
| 1 | teaspoon | Dijon mustard |
| ¾ | teaspoon | fine-grain sea salt |
| ½ | teaspoon | freshly ground black pepper |
| ½ | teaspoon agave nectar or sugar |
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.
| 2 | tbsp | vegetable oil |
| 1 | large onion, chopped | |
| large piece ginger, grated | ||
| 3 | cloves | garlic cloves, finely chopped |
| ½ | tsp | turmeric |
| 1 | tsp | ground cumin |
| 1 | tsp | curry powder, or to taste |
| 227g | cann chopped tomatoe | |
| ½ | tsp | sugar |
| 1 | cauliflower, cut into florets | |
| 2 | potatoes, cut into chunks | |
| 1 | small green chilli, halved lengthways | |
| squeeze lemon juice | ||
| handful coriander, roughly chopped, to serve | ||
| naan bread and natural yogurt, to serve | ||
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.
| 3 | Auberginen | |
| 2 | Paprika,rot | |
| 3 | Tomaten | |
| 2 | Zwiebeln, rot | |
| 2 | EL | Olivenö |
| 20 | g | Basilikumblätter |
| 4 | Zweige | Oregano |
| 10 | Knoblauchzehen | |
| 1 | l | Gemüsefond |
| 600 | g | weiße Bohnen, gegart |
| 4 | EL | Naturjoghurt |
| 30 | g | Butter |
| 45 | g | Fadennudeln, kurz |
| 150 | g | Basmatireis |
| Weißkohl | ||
| 60 | g | Pinienkerne |
| 150 | g | Ricotta |
| 20 | g | Parmesan |
| Minze | ||
| Petersilie | ||
| Knoblauchzehen | ||
| 200 | ml | Weißwein, trocken |
| 100 | ml | Gemüsefond |
| Zucker | ||
| Olivenöl |
| 5 | EL | Olivenöl |
| 2 | Auberginen | |
| 275 | g | Weißkohl |
| 1 | TL | Paprikapulver |
| 400 | g | Tometenpürree/pasetta |
| glatte Petersilie | ||
| Minze | ||
| Zitrone | ||
| Honig |
| 250 | g | chinesische Weizennudeln | |
| 1 | TL | Sesamöl | |
| 400 | g | Blattspinat | |
| 2 | Knoblauchzehen | ||
| 3 | EL | ÖL | |
| 100 | g | Erdnüsse | ungesalzen |
| 4 | EL | Hosinsauce | |
| 3 | EL | Sojasauce | |
| 1/8 | L | Gemüsebrühe |
| 2 | cups | lightly packed finely chopped napa cabbage | Pork and Cabbage water dumbling |
| 1/2 | teaspoon | plus scant 1/2 teaspoon salt | Pork and Cabbage water dumbling |
| 1 | tbsp | finely minced fresh ginger | Pork and Cabbage water dumbling |
| 1/4 | cup | chopped Chinese chives or scallions | Pork and Cabbage water dumbling |
| 2/3 | pound | ground fatty pork, coarsely chopped to loosen | Pork and Cabbage water dumbling |
| 1/8 | teaspoon | ground pepper | Pork and Cabbage water dumbling |
| 1/4 | cup | chicken stock or water | Pork and Cabbage water dumbling |
| 1 1/2 | tablespoons | light soy sauce | Pork and Cabbage water dumbling |
| 1 | tablespoon | Shaoxing rice wine or dry sherry | Pork and Cabbage water dumbling |
| 1 | tablespoon | canola oil | Pork and Cabbage water dumbling |
| 1 | 1/2 | tablespoons sesame oil | Pork and Cabbage water dumbling |
| 1 | pound | Basic Dumpling Dough | Pork and Cabbage water dumbling |
| Pork and Cabbage water dumbling |
TO MAKE THE FILLING
- 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.
- 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.
- 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.
- 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.
- To develop the flavors, cover and set aside at room temperature for 30 minutes. You should have about 2 cups of filling.*
- Meanwhile, make 16 wrappers from half of the dough. Aim for 3-1/4-inch diameter wrappers.
TO ASSEMBLE THE DUMPLINGS
- 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.
- Fold, pleat, and press to enclose the filling and create dumpling in desired shape. (See video for methods of shaping dumplings.)
- 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.
- 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
- 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.
- 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.
- 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.
- 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.
| 1/4 | sweet white onion, diced | Chinese Vegetable Potsticker | |
| 4 | large garlic cloves, minced | Chinese Vegetable Potsticker | |
| 1 | inch | piece of ginger, minced | Chinese Vegetable Potsticker |
| 1 | tablespoon olive oil | Chinese Vegetable Potsticker | |
| 4 | oz | sliced mushrooms, diced | Chinese Vegetable Potsticker |
| 3 | cups | of diced cabbage | Chinese Vegetable Potsticker |
| 2 | cups | of diced broccoli (1 small crown) | Chinese Vegetable Potsticker |
| 4 | green onion stalks, chopped | Chinese Vegetable Potsticker | |
| 1/4 | cup | soy sauce | Chinese Vegetable Potsticker |
| 1/2 | block | firm tofu, crumbled | Chinese Vegetable Potsticker |
| 1 | package dumpling wrappers (about 40-50) | Chinese Vegetable Potsticker | |
| Chinese Vegetable Potsticker |
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.
| 3 | tbsps | miso paste | Soba with Ginger-Miso-Marple Syrup |
| 1/2 | tbsp | grated fresh ginger | Soba with Ginger-Miso-Marple Syrup |
| 1.5 | tbsp | maple syrup | Soba with Ginger-Miso-Marple Syrup |
| 1/2 | tbsp | sesame oil | Soba with Ginger-Miso-Marple Syrup |
| 2 | tbsps | flavourless cooking oil | Soba with Ginger-Miso-Marple Syrup |
| 1 | tbsp | white vinegar | Soba with Ginger-Miso-Marple Syrup |
| 270 | g | dried soba noodles | Soba with Ginger-Miso-Marple Syrup |
| 300 | g | organic firm tofu, drained and sliced | Soba with Ginger-Miso-Marple Syrup |
| 1 | stalk | of spring onion (scallion), thinly sliced | Soba with Ginger-Miso-Marple Syrup |
| 2-3 | chinese cabbage leaves (wombok), thinly sliced | Soba with Ginger-Miso-Marple Syrup | |
| Soba with Ginger-Miso-Marple Syrup |
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.
| sea salt | mac ‘n’ cheese | |||
| freshly ground black pepper | mac ‘n’ cheese | |||
| 45 | g | butter | mac ‘n’ cheese | |
| 3 | heaped tablespoons | plain flour | mac ‘n’ cheese | |
| 10 | cloves | garlic | , peeled and finely sliced | mac ‘n’ cheese |
| 6 | bay leaves | mac ‘n’ cheese | ||
| 1 | litre | semi-skimmed milk | mac ‘n’ cheese | |
| 600 | g | dried macaroni | mac ‘n’ cheese | |
| 8 | tomatoes | mac ‘n’ cheese | ||
| 150 | g | Cheddar cheese | freshly grated | mac ‘n’ cheese |
| 100 | g | Parmesan cheese | freshly grated | mac ‘n’ cheese |
| a few sprigs fresh thyme, leaves picked | mac ‘n’ cheese | |||
| 1 | grating | nutmeg, optional | mac ‘n’ cheese | |
| 3 | big handfuls | fresh breadcrumbs | mac ‘n’ cheese | |
| olive oil | mac ‘n’ cheese |
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
Sehr gut!!| 100 | g | brown rice | Veggie burrito bowls | |
| 1 | tbsp | sunflower oil | Veggie burrito bowls | |
| 3 | spring onions | finely chopped | Veggie burrito bowls | |
| 3 | cloves | garlic | , minced | Veggie burrito bowls |
| 1 | bell pepper | Veggie burrito bowls | ||
| ~12 | cherry tomatoes | halved | Veggie burrito bowls | |
| 1 | tsp | hot chilli powder | (adjust as desired!) | Veggie burrito bowls |
| 1½ | tsp | smoked paprika | Veggie burrito bowls | |
| 400 | g | tin black beans, drained (240g when drained) | Veggie burrito bowls | |
| Salt | Veggie burrito bowls | |||
| Black pepper | Veggie burrito bowls | |||
| 40 | g | cheddar cheese, grated | Veggie burrito bowls |
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.
<2014-01-27 Mo 20:00>–<2014-01-27 Mo 21:00>| Olive Oil | ||
| 1 | Green Bell Pepper, roasted | |
| 1 | Red Bell Pepper, roasted | |
| 1 | medium Onion, roasted | |
| 1 | clove Garlic, roasted | |
| 1 | Eggplant, cut into 1″ pieces | |
| Salt and Pepper, to taste | ||
| Dash of Ground Red Pepper Flakes, if desired | ||
| 2 | Roma Tomatos, cut into quarters | |
| 6 | oz. can | Tomato Paste |
| 15 | oz. can | Diced Tomatos |
| Water |
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.
| 45 | g | flour |
| 1/2 | tsp | baking powder |
| 5 | g | sugar |
| Pinch of salt | ||
| 10 | g | cold butter |
| 3 | tbsp | milk |
- Preheat oven to 220°C (425°F). Combine flour, baking powder, sugar and salt in a bowl.
- 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.
- Add the milk and stir together. Knead everything lightly until a dough forms.
- 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.
- 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.
| 1 | large | eggplant (about 1 lb) |
| kosher salt | ||
| 1 | cup | paniermehl |
| 1/4 | cup | parmesan cheese |
| 2 | tbsp | minced parsley |
| 1 | garlic clove, minced | |
| freshly ground black pepper | ||
| 1 | egg, lightly beaten | |
| marinara sauce | ||
| 4 | slices | mozzarella cheese |
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.
| 2 | tbsp | unsalted butter, room temperature |
| 2 | egg | |
| 3 1/2 | cups | all purpose flour |
| 1/4 | cup | sugar |
| 1 1/4 | tsp | salt |
| 1 | tbsp | active dry yeast |
| 3/4 | cup | lukewarm water |
| poppy seeds | ||
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.
| 1 | Baguette | |
| 1 | Bund | Basilikum |
| 1 | Bund | Rucola |
| 1 | Zwiebel,rot | |
| 1 | Paprika, gelb | |
| 4 | EL | Olivenöl |
| 1 | Knoblauchzehe | |
| 1 | Chilischote, rot | |
| 2 | Passionsfrüchte | |
| 2 | EL | Balsamicoessig, dunkel |
| 2 | EL | Wasser |
| 10 | g | Senf |
| 2 | Knoblauchzehen | |
| 5 | Radischen | |
| 6 | Datteln | |
| 1 | Bund | Petersilie, glatt |
| 400 | g | Kichererbsen |
| 150 | g | Naturjogurth |
| 100 | g | Fetakäse |
Curypaste
| 1/2 | Knoblauchzehe | |
| 1/2 | EL | Kurkuma |
| 1/2 | EL | Garam Masala |
| 1 | EL | Rosinen |
| 1/2 | EL | Meersalz |
| 1/2 | EL | Kreuzkümmel |
| 1/2 | TL | Fenchelsamen |
| 1 | rote Chilischoten | |
| 1/2 | Zwiebel, rot | |
| 100 | ml | Weißweinessig |
| 1 | EL | Worcestersauce |
| 1 | EL | Olivenöl |
| 1/2 | Bund | Koriandergrün |
Hähnchen
| 75 | g | Hähnchenbrust |
| Olivenöl | ||
| Zitrone |
Curry
| 500 | g | Tomaten |
| 1/2 | Blumenkohl | |
| 1 1/2 | Zwiebeln, rot | |
| 200 | g | Kichererbsen |
| 250 | ml | Gemüsebrühe |
| 250 | g | Erbsen, dicke Bohnen und Mais gemischt |
| 100 | g | Spinat, jung |
| Joghurth | ||
| ⅓ | cup | chopped fresh basil |
| ⅓ | cup | fresh oregano leaves |
| 6 | clove | garlic, minced |
| 2 | Tbsp | extra-virgin olive oil |
| ¼ | tsp | red pepper flakes |
| 12 | ounces | eggplant, peeled and cut into ½-inch pieces |
| salt | ||
| 4 | Tbsp | olive oil |
| 1 | onion, large, chopped | |
| 500 | g | russet potatoes, peeled and cut into ½-inch pieces |
| 2 | Tbsp | tomato paste |
| 2¼ | cup | water |
| 1 | can | whole peeled tomatoes, drained with juice reserved and chopped coarse |
| 2 | zucchini (8 ounces each), seeded and cut into ½-inch pieces | |
| 2 | red or yellow bell peppers, stemmed, seeded, and cut into ½-inch pieces | |
| 1 | cup | shredded fresh basil |
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.
| 5 | cups | chopped romaine lettuce |
| 1/2 | cup | cherry tomatoes, halved |
| 1/2 | cup | canned corn kernels, drained |
| 1/2 | cup | canned black beans, drained and rinsed |
| 2 | tblsp | chopped fresh cilantro leaves |
| 1 | avocado, halved, seeded, peeled and diced | |
| 1/4 | cup | tortilla strips, for garnish |
FOR THE CILANTRO LIME DRESSING
| 1 | cup | loosely packed cilantro, stems removed |
| 1/2 | cup | Greek yogurt |
| 2 | cloves | garlic |
| 1 | lime, juice | |
| 1/4 | cup | olive oil |
| 1/4 | cup | apple cider vinegar |
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.
| 3 | El | Olivenöl> | |
| 1/2 | Zwiebel | fein gehackt | |
| 1 | kleine | Paprika, rot | |
| 1 | kleine | Paprika, gelb | |
| 1/2 | Knolle | Fenchel | |
| 2 | Knoblauchzehen | ||
| 2 | Lorbeerblätter | ||
| 2 | Prisen | Paprikapulver, geräuchert | |
| 1/2 | TL | Kurkuma | |
| 2 | Prisen | Cayennepfeffer | |
| 150 | g | Paella-Reis (Calasparra-Reis/Bio-Rundkorn-Naturreis) | |
| 1 | TL | Safranfäden | |
| 450 | ml | Gemüsefond | |
| Salz | |||
| 200 | g | Dicke Bohnen | |
| 12 | Mini-Flaschentomaten | ||
| 5 | Artischocken, gegrillt in Öl eingelegt | ||
| 15 | Kalamata-Oliven | ||
| 2 | EL | Petersilie | |
| 1 | Zitrone |
| 500 | g | Tomaten, reif |
| 3 | Knoblauchzehen | |
| 1 | Bund | Basilikum |
| 800 | g | Eiertomaten, Dose |
| 500 | g | Landbrot |
| 250 | g | Ricotta, krümelig |
| 2 | EL | Parmesan |
| 1 1/2 | EL | Mehl |
| 1 | Ei, groß bio | |
| 1 | Handvoll | Tomaten |
| 2 | Stängel | Basilikum |
| 1 | Chrilischote, rot | |
| Olivenöl |
| Rotweinessig | |
| Muskatnuss |
| 1 | tablespoon | olive oil | |
| 1 | small | red bell pepper | diced |
| 1 | small | green bell pepper | diced |
| ½ | medium | yellow onion | diced |
| 2 | cloves | garlic | minced |
| 1½ | teaspoons | Mexican chili powder | |
| 1 | teaspoon | ground cumin | |
| ½ | teaspoon | dried oregano | |
| ½ | teaspoon | smoked paprika | |
| ½ | teaspoon | crushed red pepper | |
| 1 | large | sweet potato | cut into ¾-inch cubes (about 3 cups) |
| 1 15-ounce | can | black beans | drained and rinse |
| 1 28-ounce | can | diced tomatoes | |
| 1 | cup | vegetable stock | |
| Salt |
For garnish:
| Avocado | diced | |
| Scallions, | thinly sliced | |
| Freshly chopped cilantro | ||
| Shredded cheddar, crumbled cojita or feta cheese | ||
| Hot sauce of your choice |
-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.
| 2 | kleine Fladenbrote | |
| 260 | gr | Kalbsschnitzelfleisch |
| 2 | Knoblauchzehen | |
| 2 | kleine | Zwiebeln |
| 2 | EL | Ras el Hanout |
| 1 | EL | Paprikapulver rosenscharf |
| 4 | EL | Olivenöl |
| 1 | TL | Cayennepfeffer) |
| Prise Salz | ||
| Scharzer Pfeffer, frisch gemahlen | ||
| 125 | ml | Naturjoghurt (mind 3,5%) |
| 1/2 | Salatgurke | |
| 2 | mittelgroße Tomaten | |
| 4 | große Kopfsalatblätter | |
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…..
| 16 | fluid oz | whipping cream, cold |
| 6 | tbsp | powdered sugar |
| ½ | tsp | almond extract |
| 4 | tbsp | amaretto liquor |
-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.
| 6 | ounces | low-fat milk |
| ½ | cup | sugar |
| ½ | cup | cocoa powder |
| ¼ | cup | agave nectar |
| 4 | ounces | semi-sweet chocolate |
| Pinch salt | ||
| 2 | tbsp | butter |
-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-Spiked Whipped Cream (recipe below) | ||
| 1/2 | loaf | vanilla pound cake (about 8 ounces), cut into small cubes |
| 4 | tbsp | amaretto (almond liqueur) |
| Chocolate Ganache Sauce (recipe below) | ||
| Dark chocolate, for “curl” garnish | ||
| Silver or gold edible sprinkles, for garnish (optional) |
-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.
| 1 | cup | salted Butter |
| 1 | cup | sugar |
| 1 | tbsp | Water |
| 1 | cup | with, milk, Dark Chocolate |
| 2/3 | cup | almonds |
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.
Dark chocolate Pretzels Toppings you desire (nuts, fleur de Sel)
| 225 | g | Choclate, semi-sweet or bittersweet |
| 120 | ml | red wine, dry (Merlot?) |
| 30 | g | Butter, melted |
| 40 | g | cocoa powder |
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).
| 2 | Kohlrabi, klein | |
| 2 | Zucchini | |
| 2 | Paprika | |
| 2 | Frühlingszwiebeln | |
| 100 | g | Schafskäse |
| 150 | g | Brot, alt |
| 50 | g | Walnusskerne |
| 5 | EL | Rapsäl |
| 1/2 | Bund | Basilikum |
| 150 | g | saure Sahne |
| 800 | g | Kartoffeln |
| 2 | Zwiebeln, rot | |
| 2 | Knoblauchzehen | |
| 2 | Zweige | Rosmarin |
| 100 | g | Wallnusskerne |
| 2 | Tomaten | |
| 1/2 | Bund | Petersilie |
| 4 | EL | Olivenäl |
| 200 | g | Feta |
Pie Crust
| 3 | cups | flour, plus extra for rolling out the dough |
| 2 | tbsp | granulated sugar |
| 1 | tsp | salt |
| 1 | cup | butter, cold and cut into cubes |
| 1 | large | egg |
| 1/2 | cup | buttermilk, cold, plus more for brushing on tops of pies |
| 1 | tbs | course sugar |
Pie Filling:
| 4-5 | apples, I used a combo of Granny Smith & Pink Ladies | |
| 2 | tsp | cinnamon |
| 1/2 | tsp | cloves |
| 1/2 | tsp | nutmeg |
| 1/2 | cup | brown sugar, firmly packed |
| 1/2 | lemon, juice of | |
| 2 | tsp | arrowroot powder |
| 2 | tbs | unsalted butter |
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!
Die Hälfte reicht für zwei runde kleine Auflaufformen.
For the pastry
| 100 | g | plain flour |
| 55 | g | unsalted butter |
| Pinch of salt | ||
| 2 | tbsp | cold water, ca |
For the filling
| 1 | tbsp | garlic olive oil (or olive oil and chopped garlic) |
| 200 | g | chesnut mushrooms, sliced |
| 200 | g | chestnuts, cooked and peeled |
| 1 | yellow onion, diced | |
| 200 | ml | ale |
| 200 | ml | vegetable stock |
| 1 | tbsp | tomato paste |
| 1 | tbsp | plain flour |
| Few sprigs of thyme and rosemary | ||
| Salt and pepper |
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.
| 2 | Auberginen, lang und groß | |
| 80 | ml | Olivenöl |
| 1 1/2 | TL | Zitronentymianblätter |
| 1 | Granatapfel | |
| 1 | TL | Za’atar |
| 140 | ml | Buttermilch |
| 100 | g | Naturjoghurt, griechisch |
| 1 1/2 | EL | Olivenöl |
| 1 | Knoblauchzehe, klein | |
| Salz, Pfeffer |
| 4 | Auberginen, mittelgroß | |
| 250 | g | Kartofeln, mehlig kochend |
| 1 | Ei, groß | |
| 140 | g | Feta |
| 20 | g | Parmesan |
| 200 | g | Semmelbrösel |
| Sonnenblumenöl |
| 1 | Cup | sugar |
| ½ | Cup | butter, melted |
| 2 | tsp | almond extract, pure |
| 1 | tsp | pure Lagrima Vanilla |
| 1 | Cup | toasted almonds, coarse chopped |
| 3 | eggs | |
| 2¾ | Cup | flour |
| 1½ | tsp | baking powder |
| ¼ | tsp | salt |
| 1 | Cup | white chocolate chips, melted |
| ½ | Cup | crushed mini candy canes |
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!
| 4 | EL | Ahornsirup |
| 2 | EL | Melasse |
| 160 | g | brauner Zucker |
| 2 | TL | Ingwer, gemahlen |
| 2 | TL | Zimt, gemahlen |
| 200 | g | Butter, gewürfelt |
| 1 | Orange | |
| 460 | g | Mehl |
| 1/4 | TL | Backpulver |
| 2 | Eiweiß | |
| 500 | g | Puderzucker |
| 1 1/2 | cups | raw hazelnuts |
| 1/2 | cup | sugar |
| 5-6 | tablespoons | cocoa (I used dutch-processed) |
| 1/4 | cup | pure maple syrup |
| 1/4 | cup | oil (I used vegetable) |
| 2 | tablespoons | coconut milk. |
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!
| 16 | ounces | rosted peanuts |
| 1-2 | pinches | Salt |
| oil, maybe |
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.
| 100 | g | Zartbitterschokolade |
| 300 | g | weiche Butter |
| 250 | g | brauner Zucker |
| 1 | Päckchen | Vanillezucker |
| Salz | ||
| 2 | Eier (Gr. M) | |
| 375 | g | Mehl |
| 1 1/2 | TL | Natron |
| 125 | g | Erdnussbutter (crunchy) |
| 10 | g | Kakao |
| 50 | g | Haselnussblättchen |
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.
Für den Teig:
| 200 | g | Mehl |
| 1/2 | Päckchen | Trockenhefe |
| 1/2 | TL | Salz |
| Eine Prise Zucker | ||
| 1 | EL | Olivenöl |
Für den Belag:
| 1 | rote Zwiebel, in feine Ringe geschnitten | |
| 4 | EL | Joghurt, gehäuft |
| 1 | EL | Petersilie, fein gehackt |
| 1 | TL | Schnittlauch, fein gehackt |
| Salz, Pfeffer | ||
| Gekochter Schinken | ||
| Pilze | ||
| Frühlingszwiebeln | ||
| 1 | tbsp | olive oil |
| 1 | cup | chopped yellow onion |
| 3 | cups | carrots chopped into 1/4”-1/2” rounds (from about 8 large carrots) |
| 1 1/2 | tbsp | curry powder |
| 6 | cups | vegetable broth |
| Salt,pepper | ||
| 4 | oz | cream cheese |
| Cayenne to taste |
- Heat the olive oil over medium heat. Add the onion and sautee until it begins to brown.
- Add the carrots and the curry powder and sautee for 1 more minute.
- Add the broth, give it a good stir, and add salt and pepper to taste. I used a very liberal pinch of each.
- Bring to a boil, then cover and simmer for 40 minutes, or until the carrots are tender and come apart easily.
- 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.
- Grab your trusty stick blender and puree that soup!
- 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.
for the shortcrust pastry
| 250 | g | flour |
| 50 | g | icing sugar |
| 125 | g | cold butter, cubed |
| 2 | egg yolks | |
| 3-4 | tblsp | ice water |
| 1 | roll | ready-made puff pastry |
for the salted caramel
| 250 | g | sugar |
| 50 | ml | water |
| 100 | g | butter |
| 100 | ml | cream |
| 2 | tblsp | sea salt flakes |
for the filling
| 1 | kg | apples, peeled, cored and roughly chopped |
| salted caramel |
for the top
| 1 | roll | ready-made puff pastry |
| ground cinnamon, for sprinkling over the top | ||
| thick cream, to serv | ||
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.
| 250 | g | Mehl |
| 125 | g Zucker | |
| 1 | Päckchen | Vanillezucker |
| Salz | ||
| 3 | Eier (Gr. M) | |
| 50 | g | Mandeln,gemahlene (ohne Haut) |
| 125 | g | Butter, kalt |
| 500 | g | Puderzucker |
| 2 | TL | Zitronensaft |
| 8 | Marshmallows | |
| Süßigkeiten zum Verzieren | ||
| (z. B. orangefarbene „Jelly Belly Beans) | ||
| braune Zuckerschrif | ||
| bunte Schokolinse | ||
| Keksstangen mit Schokolad | ||
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.
| 420 | g | Mehl |
| 2 | TL | Ingwer, gemahlen |
| 1 | TL | Zimt, gemahlen |
| 1/2 | TL | Lebkuchengewürz |
| 1 | TL | Backnatron |
| 125 | g | Butter, kleinen Stücken |
| 100 | g | Zucker |
| 1 | Ei, verquirlt | |
| 4 | EL | Zuckerrübensirub, hell erwrämt |
Verzierhung
| 1-2 | TL | Zitronensaft |
| 1 | Eiweiß | |
| 250 | g | Puderzucker |
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
| 250 | g | Mehl |
| 1 | TL | Backpulver, gestrichen |
| 175 | g | Zucker |
| 1 | Päckchen | Vanillezucker |
| 2 | TL | Lebkuchengewürz |
| Salz | ||
| 25 | g | weiche Butter |
| 2 | Eier (Gr. M) | |
| 100 | g | getrocknete Cranberrys |
| 60 | g | Pistazien |
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.
| 3 | cups | white whole wheat flour |
| 2 | bags | chai tea (I use Bigelow’s Vanilla Chai) |
| 1/2 | tsp | salt |
| 2 | tsp | cinnamon |
| 1/2 | tsp | baking powder |
| 8 | oz. | dark chocolate, melted and cooled (I used 72%) |
| 1/2 | cup | (1 stick) butter, softened |
| 1/2 | cup | sugar (unrefined preferably) |
| 1/4 | cup | more sugar) |
| 2 | Tbsp | molasses |
| 2 | eggs |
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!
| 250 | g | Mehl |
| 125 | g | Zucker |
| 1 | Päckchen | Vanillin-Zucker |
| 1 | Mesp. | gemahlene Gewürznelken |
| 1/2 | Zitrone, abgeriebene Schale | |
| 2 | EL | Magermilch-Joghurt |
| 150 | g | weiche Butter |
| 2 | Eiweiß (Größe M) | |
| 500 | g | Puderzucker |
| blaue und rote Lebensmittelfarbe | ||
| Zuckerperlen zum Verzieren |
- 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.
- 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.
- 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.
- 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.
| 100 | g | krümeliger Ricotta | |
| 1 | Zitrone | abgeriebene Schale | |
| 1 | Chilischote, rot | fein gehackt | |
| 2 | EL | Oregano- oder Majoranblätter | fein gehackt |
| 1 | Handvoll | Parmesan | gerieben |
| 4 | Handvoll | Pilze | |
| 1 | Handvoll | Rucola- oder Kräuterblätter | |
| Olivenöl |
| 1/4 | l | Espresso |
| 1 | Vanilleschote | |
| 1/4 | l | Milch |
| 170 | g | Zucker |
| 2 | Eier | |
| 4 | Eigelbe | |
| Zimtpulver |
For the pastry
| 225 | g | butter | at room temperature |
| 50 | g | caster sugar | plus a little extra to sprinkle on top |
| 2 | eggs | ||
| 350 | g | plain flour |
For the filling
| 1 | kg | cooking apples | (such as Bramley, or Granny Smith would also work) |
| 140 | g | caster sugar | |
| 1/2 | tsp | cinnamon | |
| 3 | tbsp | plain flour |
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…
| 2 | cups | cooked quinoa | |
| 1 | cup | sweet corn | |
| 1/2 | cup | black beans (drained) | canned |
| 1/2 | cup | petite diced tomatoes | |
| 1/2 | cup | mozzarella cheese | shredded |
| 1/4 | cup | feta cheese | crumbled |
| 2 | tablespoons | cilantro | freshly chopped |
| 1 | teaspoon | cumin | |
| 1 | teaspoon | garlic powder | |
| 1/2 | teaspoon | chili powder | |
| 3 | bell peppers | any color, tops cut, seeded and stemmed |
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
For Meatballs
| 1 | lb | lean ground beef | |
| 1 | lb | hot Italian sausage | |
| 1 | med | onion, finely chopped | |
| 5 | cloves | garlic, minced | |
| 1 | egg | ||
| 1/2 | cup | ricotta cheese | |
| 2/3 | cup | conrflakes breadcrumbs | (regular breadcrumbs work as well) |
| 1 | tsp | salt | |
| 1/2 | tsp | black pepper | |
| 1/4 | cup | chopped parsley |
For Tamato Sauce
| 796 | ml | can crushed tomatoes (about 3 cups) | |
| 1 | cup | water | |
| 1 | onion | chopped | |
| 5 | cloves | garlic | |
| 1/2 | cup | heavy cream | |
| 1 | tbsp | brown sugar |
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.
| 3 | cups | eggplant, finely chopped (about one medium, peeled) |
| 3 | cups | mushroom, portobello, finely chopped (about three medium) |
| 2 | cups | onion, white finely chopped (about one) |
| 2 | cubes | bouillon, (like Not Beef brand) |
| 1/4 | cup | oil, olive |
| 1/8 | cup | balsamic vinegar |
| 1 | teaspoon | garlic powder |
| 1/8 | teaspoon | black pepper |
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.
| 1 | cup | parmesan, shredded |
| 1 | cup | breadcrumbs |
| 2 | cups | mushroom meat |
| 2 | eggs, large (beaten) | |
| 1 | tablespoon | tomato paste |
| 1/2 | cup | half and half |
| 1/2 | teaspoon | red pepper flakes (less if you don’t like spiciness) |
| 1/2 | teaspoon | oregano, fresh minced |
| 2 | tablespoon | parsley, minced fresh |
| 2 | tablespoons | olive oil, (for drizzling) |
| 1/2 | cup | tomato sauce (for brushing) |
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.
| 500 | ml | Vollmilch | Schokoladenpudding |
| 40 | g | Kakaopulver | Schokoladenpudding |
| 2 | TL | gehackte Valrhona-Bohnen | Schokoladenpudding |
| 30 | g | Maisstärke | Schokoladenpudding |
| 40 | g | Zucker | Schokoladenpudding |
| Mark einer Vanilleschote | Schokoladenpudding |
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.
| 2 | tbsp | chocolate, semi-sweet or bittersweet | finely chopped |
| 6 | tbsp | butter, softened | |
| 1/2 | cup | granulated sugar | |
| 1 | large | egg | |
| 1/2 | tsp | vanilla extract | |
| 1 – 1/3 | cups | all purpose flour | |
| 1 | tsp | espresso powder | |
| 1/2 | tsp | baking powder | |
| 1/4 | tsp | salt | |
| semi-sweet or bittersweet | melted chocolate for decoration | ||
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.
Grundrezept
| 1 1/2 | Tütchen | Trockenhefe | Kräuter-Käse-Zupfbrot | |
| 450 | ml | Wasser | Kräuter-Käse-Zupfbrot | |
| 750 | g | Mehl | Kräuter-Käse-Zupfbrot | |
| 16 | g | Salz | Kräuter-Käse-Zupfbrot | |
| 50 | ml | Olivenöl | Kräuter-Käse-Zupfbrot | |
Außerdem:
| 150 | g | Butter | weich | Kräuter-Käse-Zupfbrot |
| 1 | großes Bund | gemischte Kräuter | Kräuter-Käse-Zupfbrot | |
| 4 | Knoblauchzehen | confierte | Kräuter-Käse-Zupfbrot | |
| Salz | Kräuter-Käse-Zupfbrot | |||
| Pfeffer | Kräuter-Käse-Zupfbrot | |||
| Piment d’Espelette | Kräuter-Käse-Zupfbrot | |||
| 100 | g | Parmesan | oder ein anderer würziger Hartkäse | Kräuter-Käse-Zupfbrot |
| Kräuter-Käse-Zupfbrot | ||||
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.
| 4 or 5 | carrots | |
| olive oil | ||
| ½ | tsp | strong mustard |
| 1 | tbsp | apple cider vinegar |
| Salt | ||
| Freshly ground black pepper |
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.
| 1 | cabbage, small organic, rinsed and very thinly sliced | |
| 1 | raddicchio, small head, rinsed and very thinly sliced | |
| Mustard glazed carrots | ||
| 1 | red onian, small, peeled and finely chopped | |
| 2 | tsp | cassis mustard (or grainy dijon mustard) |
| 1 | TL | raspberry vinegar (or balsamic vinegar) |
| 1 | TL | organic lemon juice |
| 1/2 | tsp | sea salt |
| 2 | TL | olive oil |
| 4 | TL | Pumpkinseed |
| 1/4 | cup | pecorina, grated good |
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.
Nudeln
| 450 | g | feiner Hartweizengrieß |
| 200 | ml | kaltes Wasser |
| Mehl |
Soße
| 1 | rote Zwiebel | ||
| 2 | Knoblauchzehen | ||
| 3 | Lorbeerblätter | ||
| 1 | Rosmarinzweig | ||
| 500 | g | Hackfleisch vom Rind | 500 g Tofu |
| 1,6 | kg | Eiertomaten | |
| Parmesan |
| 500 | g | Mehl | Typ 550 | Butterbrottorte |
| 20 | g | Frischhefe | Butterbrottorte | |
| 50 | g | Milch | Butterbrottorte | |
| 300 | g | Wasser | Butterbrottorte | |
| 10 | g | Butter | Butterbrottorte | |
| 10 | g | Salz | Butterbrottorte |
| 2 | Paprika | rot | |
| 1/2 | Aubergine | ||
| 1 | Zucchini | groß | |
| 1 | Kugel | Mozzarella | |
| Tomatenmark | |||
| 2 | Becher | Crème Fraiche | |
| Pesto | rot | ||
| Olivenöl | |||
| Salz | |||
| Pfeffer | |||
| Paprika Edelsüß | |||
| Curry | |||
| Basilikum | |||
| 500 | g | Mehl | Typ 550 | Butterbrottorte |
| 20 | g | Frischhefe | Butterbrottorte | |
| 50 | g | Milch | Butterbrottorte | |
| 300 | g | Wasser | Butterbrottorte | |
| 10 | g | Butter | Butterbrottorte | |
| 10 | g | Salz | Butterbrottorte |
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.
| 2 | Paprika | rot | |
| 1/2 | Aubergine | ||
| 1 | Zucchini | groß | |
| 1 | Kugel | Mozzarella | |
| Tomatenmark | |||
| 2 | Becher | Crème Fraiche | |
| Pesto | rot | ||
| 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:
- 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.
- 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.
- 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.
- 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.
- 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!
| 227,5 | g | Pastry Flour (Flour Type 405) or Whole Wheat Flour (Flour Type 1600) | Dinner Rolls | |
| 140 | g | All Purpose Flour (Flour Type 550) | Dinner Rolls | |
| 1 | tsp | salt | Dinner Rolls | |
| 240 | ml | very warm water | divided | Dinner Rolls |
| 2 1/4 | tsp | active dry yeast (Trockenhefe) | Dinner Rolls | |
| 2 | tbsp | honey | divided | Dinner Rolls |
| 1 | egg | Dinner Rolls | ||
| 4 | tbsp | butter | melted | Dinner Rolls |
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.
Dazu Brot| 500 | ml | Wasser |
| 1 | rote Spitzpaprika | |
| 50 | ml | Weißweinessig |
| 25 | g | Walnusskerne |
| 125 | g | Frischkäse (evtl. Ziege) |
| 1 | Schale | Gartenkresse |
| 20 | g | Honig |
| 1 | Aubergine | ||
| 1 | Paprika | ||
| 10 | g | Basilikumg | ein Bund |
| 1 | Knoblauchzehe | ||
| 1 | rote Chilli | ||
| 15 | schwarze Oliven | entsteint | |
| 25 | g | Pecorino | |
| 4 | EL | Olivenöl | |
| 425 | g | stückige Tomaten | (Dose) |
| 250 | g | Penne | |
| 20 | g | Kapern |
| 250 | g | Süßkartoffeln | in 2,5 cm große Würfel geschnitten |
| 1 | Maiskolben | in 2,5 cm dicke Scheiben geschnitten | |
| 2 | EL | Sonnenblumenöl | |
| 1 | Kochbanane | in 1 cm dicke Schreiben schneiden | |
| 1/2 | rote Paprika | in 2,5 cm große Würfel geschnitten | |
| 1/2 | grob Paprika | in 2,5 cm große Würfel geschnitten | |
| 15 | g | Erdnüsse | |
| 15 | g | Sesam | |
| 15 | g | Kürbiskerne | |
| 2.5 | cm | Zimtstange | |
| 30 | g | Mandeln | gemahlen |
| 1/2 | TL | Piment | gemahlen |
| 1/4 | TL | Nelken | gemahlen |
| 1 | TL | Thymian | |
| 1 | EL | Oregano | |
| 1 | Zwiebel | grob geschnitten | |
| 1 1/2 | Knoblauchzehen | ||
| 1 | Chilischote | ||
| 30 | g | Rosinen | |
| 1/2 | Banane | mittelgroße und grob zerkleinert | |
| 1 1/2 | EL | Sonnenblumenöl | |
| 300 | ml | Gemüsebrühe | |
| 63 | g | Halbbbitterschokolade |
| 30 | g | Butter | |
| 50 | g | Kekse | |
| 150 | g | Frischkäse | |
| 50 | g | weiße Schokolade | |
| 20 | g | Zucker | |
| 1 | Ei | getrennt | |
| 1 | Zitrone | abrieb |
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.
| 225 | g | Kichererbsen | über Nacht einweichen und dann weichkochen |
| 2 | Scheiben | Brot | trocken |
| 1 | Groß | Zwiebel | grob würfeln |
| 2 | Knoblauchzehen | ||
| 2 | TL | Kreuzkümmel | gemahlen |
| 1 | TL | Chili | gemahlen |
| 2 | TL | Mehl | |
| 1 | TL | Salz | |
| 1 | Hand | Petersilie | gehackt |
| Sesam | zum wälzen der Bällchen |
Frittiert war nicht so dolle, das nächste mal im Ofen. 200 C° ca. 15 Minuten.
| 200 | g | Kichererbsen | über Nacht in reichlich Wasser einweichen |
| 2 | Knoblauchzehen | ||
| 1 | Zitrone | ||
| 3 | EL | Olivenöl | |
| 3 | EL | Tahina | |
| Kreuzkümmel | gemahlen |
Flo war total begeistert!
| 1 | große | Aubergine |
| 2 | Knoblauchzehen | |
| 2 | EL | Tahina |
| 1 | EL | Olivenöl |
| 1 | Zitrone | |
| Pfeffer | ||
| Salz |
| 425 | g | Pintobohnen | über Nacht in Wasser einweichen |
| 1 | EL | Kreuzkümmel | ganz |
| 1 | El | Koriander | ganz |
| 4 | EL | Sonnenblumenöl | |
| 1 | große | Zwiebel | klein geschnitten |
| Salz |
Ich mag kein Koriander…
| 1 | portion | Mexikanisches Bohnenbüree | |
| 1 | Tortilla | weich | |
| 1 | Handvoll | Cheddarkäse | gerieben |
| Sauerrahm | |||
| Blattsalat | klein geschnitten | ||
| 1 | Karotte | geraspelt | |
| Rotkohl | klein geschnitten | ||
| Weißkohl | klein geschnitten | ||
| Korianderblätter | gehackt | ||
| Öl | |||
| Limettensaft |
| 1 | Zuccini | ||
| 250 | g | Halloumi | |
| 8 | Cocktailtomaten | ||
| 50 | g | Rucola | (ein Bund) |
| 50 | g | Parmesan | |
| 4 | EL | Olivenöl | |
| 1 | Baguette |
| 120 | g | Butter | |
| 250 | g | Schokolade | min. 70% |
| 120 | g | Zucker | |
| 4 | Eier | ||
| 1 | TL | Natron | |
| 100 | g | Mehl | |
| 40 | g | Stärke | |
| 1 | Vanielleschote | ||
| Himbeeren |
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!
| 1 | Kräuter-Käse-Zupfbrot | |
| Mandeln |
Brot nach dem rezept machen und in finger formen auf ein Backblech legen. Mandel als Fingernagel nutzen
| 11 | ounces | chocolate,dark | roughly chopped |
| 3 | ounces | chocolate, semi-sweet | roughly chopped |
| 2 | large | eggs | |
| 2 | egg yolks | ||
| 2 – 1/2 | cups | heavy cream | |
| 1/3 | cup | coffee-flavored liqueur | |
| 1/4 | cup | sugar,granulated | |
| 1/2 | cup | chocolate cookie crumbs | |
| tombstone cookies, (recipe follows) | |||
| white chocolate for bone decoration |
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.
| 500 | gr | verschiedene Pilzsorten |
| 4 | Stk | Knoblauchzehen |
| 4 | Stk | Thymian |
| 50 | gr | Butter |
| 200 | ml | Tomatensoße |
| 300 | gr | Spinatblätter |
| 300 | gr | Mozarella |
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.
| 12 | Stk | braune Champignons |
| 1 | Stk | Knoblauchzehe |
| 1 | Stk | rote Zwibel |
| 300 | gr | Babyspinat |
| 8 | Scheiben | Chorizo (Salami) |
| 1 | Stk | Orange |
| 25 | gr | Grana Padano |
| 3 | EL | Olivenöl |
| 250 | gr | Spaghetti |
| 1 | Prise | Salz |
| 20 | gr | Kapern |
| 40 | gr | Butter |
| 1 | Möhre, groß | |
| 3 | Knoblauchzehen | |
| 2 | kg | Tomaten, groß und Reif |
| Basilikum, frisch | ||
| Weißweinessig | ||
| 5 | EL | Sahne |
| Öl | ||
Käsestangen
| 1 | Laib | Brot, knusprig |
| Tymian, frisch | ||
| 30 | g | Cheddar |
| Öl |
| 1 | kg | Kürbis (Butternuss) | ||
| 3 | Tafeläpfel | Cox Orange, Braeburn | ||
| 1 | Zwiebel, groß | |||
| 1-2 | Chilischoten | |||
| 4 | Knoblauchzehen | |||
| Öl | ||||
| 1 | Prise | Koriandersamen | ||
| Rosmarin, frisch | ||||
| 1 | EL | Kürbiskerne | ||
| 1 | Prise | Paprikapulver, edelsüß | ||
| 800 | ml | Gemüsebrühe | ||
| 150 | g | Sahne | ||
| 1 | Knoblauchzehe | Zitronen-Linsen Suppe | ||
| 15 | g | Petersilie, glatt | Zitronen-Linsen Supp | |
| 1 | Zitrone | Zitronen-Linsen Supp | ||
| 4 | EL | Olivenöl | Zitronen-Linsen Supp | |
| 4 | g | Raz el Hanout | Zitronen-Linsen Supp | |
| 500 | ml | Wasser | Zitronen-Linsen Supp | |
| Gemüsebrühe | Zitronen-Linsen Supp | |||
| 100 | g | gelbe Linsen | Zitronen-Linsen Supp | |
| 150 | g | Sauerrahm | Zitronen-Linsen Supp | |
| Zitronen-Linsen Supp | ||||