Gastrezept für Sebastian und Alin von der Hüttenhilfe

Nachdem ich die email von der 'Hüttenhilfe zufällig aus meinem Junkmailordner gefischt hatte und nachgelesen hatte worum es darin geht, habe ich mich dazu entschlossen bei ihrem "Gewinnspiel" mitzumachen. Dazu muss ich ein Rezept als Gastbeitrag an sie schreiben, das unter der Creative Commons Lizenz veröffentlicht wird. Ich weiß ja nicht, ob ich damit einen Blumentopf, respektive ein Buch gewinnen werde. Uns jedenfalls gefällt schmeckt das Rezepte hervorragend. Es ist etwas, dass bei uns immer wieder einmal auf den Tisch kommt - ein echter all-time-favourite eben.
Am besten daran finde ich aber, dass das Gericht aufgewärmt nochmal so gut schmeckt und man daher einfach die doppelte Menge kocht und dann ein paar Portionen davon auf Vorrat hat.Und natürlich, dass es kaum Arbeit macht. Wenn ich nämlich 'mal nicht so richtig "Kochzeit" habe, dann mache sowas wie Pasta (meistens Spaghetti oder Penne lisce) mit Tomaten- oder Bolognesesauce. Eine Suppe mit viel Gemüse und Nudeln (meistens Risoni oder Conchigli) d'rin. Pfannkuchen, Nudelsalat, Currywurst, Grießklöschensuppe, Buritto wraps/Fajitas, gemischten Salat mit Fleischstreifen, Waffeln, angebratene Nudeln mit Kartoffeln oder eben

chili con carne.

Ein Rezept dafür habe ich sicherlich in dem ein oder anderen Buch, zubereitet habe ich es bisher aber nur "aus dem Bauch" heraus. Und nachdem mein Mann einmal "versucht" hatte anhand eines Rezeptes eines zu kochen und das, mit dem Wortlaut der Kinder beschrieben, nicht gerade der burner war, werde ich mich vermutlich auch nicht in ein Rezepte einlesen. Für den Fall, dass es jemals wieder eines zu kochen gedenkt schreibe ich jetzt einmal die heute verwendete Zusammensetzung auf.




Falls sich jemand beim Rezept wundern sollte, warum ich die Bohnen nicht einweiche:

1. Koche ich eher spontan und dann hätte ich sie nicht eingeweicht oder käme eventuell nicht dazu und müsste sie vermutlich in den Müll geben.
2. Würde mir das hier sämtliches Ungeziefer anziehen und eventuell gären und/oder schimmeln. (Und nein, im Kühlschrank habe ich NIE Platz.)
3. Halte ich Einweichen für ziemlich unnötig. Meiner Meinung nach werden dabei nur Nährstoffe ausgeschwemmt und den einzigen Vorteil, den ich darin sähe wäre eine verkürzte Kochzeit.
   
4. Koche ich sie im Schnellkochtopf und das dauert dann auch nicht länger. Das mache ich mit allen Legumionosen so, wie z. B: mit Linsen.
   

Zutaten für ca. 5 Personen:

~350 gKidneybohnen
800 mlWasser
2Lorbeerblätter
6geknackte Pfefferkörner

5Schalotten
4grüne Chilischoten
1 kgfrisches Rinderhack
1rote Paprika
1 EßlSalz
Chili, Cayennepfeffer oder frisch gemahlenen Pfeffer nach Belieben
1Dose (425 g) eingelegte Roma-Tomaten
1Dose (425 g) passierte ...

der "Rest" findet sich in der Hüttenhilfe ...

By the way my own favourite is Lemon blanc manger.

Waiter There’s Something In My…stuffed fruit/vegetables

Jeanne from Cooksister is hosting this round of waiter there’s something in my .... She has chosen stuffed fruit or vegetable for this event. I know a lot of dished with stuffed vegetables, I have several good recipes, including my own, for stuffed capsicums alone. And of course not only one Hungarian one. But stuffed courgettes/zucchini, tomatoes, mushrooms, onions or eggplants/aubergines came to my mind as well as apples filled with nuts, marzipan and raisins or my own idea of using the creme bisic from the fig ice cream for a crème brûlée in a fig served in a bath of bluecheese creme. The combinations are endless for vegetables as well as for fruits. For this event I opened my fridge and at the first glance I glimpsed some things they might go well together.
I combined Australian avocado, Italian blood oranges, Thai mango, Norwegian salmon fillet, Thai asparagus, Italian parsley, and tomatoes with some ingredients from my pantry like Chinese wolfberries, French Du Puy lentils, Japanese tempura flour, Vietnamese rice paper, Californian missions figs, Himalayan salt, and so on. With them I made:

Asian lentil-mango-wolfberry salad in avocados with steamed salmon parcels

Ingredients for the salmon parcels:

370 gsalmon fillet, bones and skin removed cut in 10 equal sized sticks

2clove garlic
3dried black mission figs (alternatevly 2 dried plums or 1 large dried fig)
1bunch parsley leaves, washed and dry spinned
10leaves tarragon
13cup cashew nuts, toasted
1½ tspblack and white sesame seed, toasted
13cup sesame oil
4-5 tspfish sauce (choose one with a low salt content)

12sheets rice paper
optional some additional parsley leaves to wrap them with the salmon in the rice paper wrappers
¾ Tbspeanut oil







Preparation:

Finely mince the garlic, herbs, nuts, seeds, and figs together using a mezzaluna or a blender. Add the oil and the fish sauce and stir until the paste is well combined.
Soak the rice paper wrappers in cold water until soft. Cover the salmon pieces with about 1½ teaspoons paste each. Lay them each on one sheets rice paper and wrap it tightly around.
Heat the oil in a frying pan and fry the parcels, seemside down, for 3 minutes. Let cool, cover and place in the refrigerator until the other ingredients are prepared.
If so steam them over boiling water for about 5 minutes.



Ingredients for the sesame dressing:

1 Tbsprice vinegar
½ Tbspto 1 teaspoon soy sauce (depending how salty your soy sauce is)
1 Tbspsesame oil
2 Tbsppeanut oil
½ tspsea salt flakes
1 Tbspblack and white sesame seeds, toasted


Preparation:

Whisk vinegar and soy sauce together and add the oils gradually whisking vigorousely.
Season with salt or more soy sauce.
Sprinkle the sesame seeds over the dressing right before serving or simply over the salmon parcels.







Ingredients for the blood orange dressing:

1large blood orange
½ Tbslemon juice
1 Tbspred wine vinegar
2½ Tsfruity olive oil
1/8 tspfreshly ground black peppercorns
1 tspsea salt flakes, or more to your taste
5dashes tabasco sauce


Preparation:

Cut the the end from the orange away and peel it with a knife removing the pith. Over a bowl cut the segments out. Speeze the remaining membranes out and discard them.
Remove the orange segments to add them later to the salad.
Combine the juice with the other ingredients.



Ingredients for the asparagus tempura:

60 gThai asparagus (3 to 4 spears per person), trimmed, washed and chilled
20 gtempura flour
30 mlicecold water or a bit more
100 mlpeanut or frying oil







Preparation:

Combine the water with the flour and coat the asparagus spears with the mixture. Refrigerate for 30 minutes. Heat the oil in a smal frying pan with a high rim to about 175 °C. Fry the asparagus until golden brown. Remove to a kitchen or tempura paper.



Ingredients for the lentil salad:

½ cupDu Puy lentils
1 tspsea salt flakes
1/8 tspfreshly ground black peppercorns
2 TbspChinese wolfberries or raisins
400 gmango, finely diced
3shallot, finely diced


Preparation:

Wash the lentils and cook them for 3 to 5 minutes in a pressure cooker. Drain, season and mix with the berries. Place them over an ice bath.
Pour the blood orange dressing ove them and let them soak at leat 30 minutes (best over night) in the refrigerator. Mix togehter with mangoes and shallots.







Remaining ingredients:

3avocados
1 Tbsplemon juice
½ cupsprouts
1 Tbspcashew nuts, toasted and chopped
1large aromatic tomatoe ripened on the vein, cut in slices
Himalayan salt
freshly ground black peppercorns
some sprouts like alfa alfa and snow peas to decorate/serve


Preparation:

Cut the avocados lenghtwise around the pit. Twist them to seperate the halves. Remove the pit and with a spoon seperate the flesh from the skin. Increase the mould in the avocado with the spoon. Brush with lemon juice. And decorate with sprouts.

Serve each avocado half filled with the salad on top of the sprouts. Drizzle with blood orange dressing.
Lay 3 to 4 tempura-asparagus and some toasted cashews aside.
Sit two salmon parcels on one tomatoe slice with some sprouts as a nest on a plate. Sprinkle everything with Himalayan salt and pepper. Serve the sesame dressing as a dip for the salmon parcels.

waiter there's something in my pie, der Technorati Tag ist hier

Hay, hay it's Donna day #12 - ceasar salad

Katie has won the last hhdd mousse event. Now she's hosting the current 12th Hay, hay it's Donna Day which initially created from Barbara. Katie has chosen that Roman imperator, Caesar. No, not as her husband and no, not something with a bay-wreath, or any other laurel related stuff. No, she wants us to make something with the "regular" ingredients of a ceasars salad. First I thought: "Urgh, caesar salad." I love salad and I really often make salads in so many variations but NO caesar salad. I simply don't like it. Then I though. "Okay, that will be a challenge." I've made already Marshmellows even if we don't like them. I fell tempted by the possibility to try and to modify a recipe to our palate. And this was the reason why I decided to that this opportunity and to make a caesar salad. So here is my contriution for the 12th HHDD event.

Insalata dell'imperatore

Caesar salad made with baby romaine, pancetta, and truffles with anchovy-mayonnaise in parmesan baskets, and chiabatta-sticks

The recipes will be enough for 5 persons.








Ingredients for the dressing:

2egg yolks, beaten
2small garlic cloves, chushed
¼ tspmustard powder
2 tspanchovy/whitebait paste
¼ tspfreshly ground white peppercorns
¼ tspmapple syrup
4 Tbsp or 50 g truffle oil


Preparation:

Whisk the ingredients together without the oil. When well combined add the oil gradfually whisking vigourosely.










Ingredients for the salad:

250 gbaby romaine
2summer truffles
25slices pancetta


Preparation:

Trim, wash and spin dry the salad leaves.
Slice the truffles in thin slices.
Heat a pan over high heat and crisp-fry the pancetta in it. (Fry the pancetta right before serving.)










Ingredients for the parmesan baskets:

350 gparmesan, finely grated


Preparation:


Heat a frying pan over medium-high heat. Lay the bottom of it evenly out with about 4 tablespoons parmesan to a round shape. Let fry until just browned. Loose the edges with a spatula and put the parmasan-"pancake" over a small bown to form a basket. Let cool. Repeat 4 times. If you have some leftover parmesan make some "coins" and serve them additionaly.
Pour the oil from the cheese in a bowl and keep it for frying the chiabatta sticks.










Ingredinets for the chiabatta-sticks:

1chiabatta, cut in 1,5 cm sticks each about 8 cm long
Oil from the parmesan baskets
8 to 14tablespoons olive oil


Preparation:

Heat the frying pan again over medium-high to high heat with 1 tablespoon olive oil and a bit of the oil from the cheese. Fry about 10 sticks from each side until brown and crispy adding 1 tablespoon olive oil after two turns. Toast the remaining bread in the same manner.










Ingredients for the poached egg:

5eggs
2 lwater
3 Tbspwhite wine vinegar
1pinch Himalyan salt (alternatevly fleur de sel or sea salt flakes) per egg


Preparation:

Bring the water and vinegar to a boil. Open 1 egg into a small bowl and let it slip into the water at that point where the water is boiling. Poach for 1½ to 2 minutes. Remove with a slotted spoon, sprinkle with salt and serve them imediately.




Final assembly:

In a bowl or plate arrange the salad, pancetta and truffel slices in the parmesan-baskets. Lay the poached egg on top and drizzle with the dressing. Serve the bread sticks aside.

hay hay it's donna dayhhdd

Burger Ballyhoo

What a great idea from Paul (and Freya) to host an event with such a subject in their blog Writing at the Kitchen Table. I think burgers are something like the Italian pizza everybody knows them, has eaten them at least once and I can't imagine anybody who don't like them. And as you can vary with the flour for your pizza-dough and with it's toppings you can vary with the burger-buns, the patties and the sauces. So much variety - almost every combination is possible. I've chosen lamb for our burgers. Lamb is one of our favorites and I think lamb is not that überbred as pork and beef-BSE is far away. Okay, it's a bit decadent to use lamb loin, other parts will do it as well or even better(?) but sometimes the other parts smell a bit strong, to say it politely, and the loin is much easier to mince. For sure this is not that kind of burger Paul is on the search for since 20 years but it was just that delicious.

My entry for this event is:

Lamb burger in focaccia-bun with
tzatziki, marinated eggplants, cole slaw, and tomatoe relish

First I made the rolls. The recipe for it will be enough for about 7 buns or 2 flatbreads. It is from the book "bread" written by Eric Treuille & Ursula Ferrigno. I only skipped the 400 g pitted and coarsely chopped black olives the original recipe is calling for. Every bread I've made from this book turned out as expected and the instructions are great.







Ingredients for the focaccia buns:

4 tspdried yeast or 30 g fresh yeast
350 mlwater (her in the tropics I use tepic water, usually you should go for lukewarm)
1 kgstrong white flour
3 tspsalt
150 mlolive oil
150 mldry white wine
4 Tbspfresh thyme leaves
2 Tbspfresh oregano, chopped


Preparation:

Sprinkle the yeast into 200 ml water in a bowl. Leave for 5 minutes and stir to dissolve.
In a large bowl mix together the flour and salt, make a well in the center. Pour in the yeasted water.
With a wooden spatula of your hands draw in enough flour to form a soft paste. Cower the bowl and leave to sponge about 20 minutes.
Add the oil and wine and mix in the flour adding the water gradually until you have a soft and sticky dough.
Turn the dough on to a lightly floured surface. Knead until smooth and elastic, about 10 minutes. Work in 2 tablespoons of the thyme (at this step initially the olives will be added as well).
Transfer the dough to an oiled bowl, cover and leave to rise until doubled in size for about 1½ to 2 hours. Knock back.
Now I folded the dough once from each side and pressed the seem together. Then I folded it four times from only the opposite sites pressed it together and divided the string into 7 equal part. Chafe (form it into a ball with your palms by rotating the dough with your palms under light pressure) each portion for about 2 minutes. Leave to rest further 45 to 60 minutes under a tea towel, until doubled in size.
With your fingertips gently press into the surface to form some dimples. Sprinkle with oregano and the remaining thyme.
Preheat the oven preferably with a baking stone to 200 °C and put an ovenproof bowl filled with ice cubes on the bottom of the oven to provide steam.
Bake the rolls for about 20 to 30 minutes until browned and hollow-sounding when tapped underneath.
Let cool on a wired rack. If you want them to be soft place them on a wooden chopping board or something like that and cover them with a tea towel. Cut into half.



I adopted the recipes for the tomato relish and the lamb patties from my book "taste a new way to cook" in which Sybil Kapoor features amazing thrills to your taste buds. I made only some slightly changes.








Ingredients for the tomato relish:

450 gsmall plum tomatoes (I took all the tomatoes I could find in my fridge, tiny Roma in different colors, cherry tomatoes and some larger ones)
1red onion, finely diced
1cloves garlic, finely chopped
3 tspolive oil
½ tspKosher salt
¼ tspfreshly ground black pepper

Preparation:

Preheat the oven to 180°C. Place the tomatoes, onions and garlic on a baking tray, sprinkle with olive oil and "bake" them for 45 minutes. Over a bowl speeze the tomatoes, holding them at the end where the vein was and remove this harder part together with the peel. Mix together with the garlic, onions, and juice from the baking tray. Season with salt and pepper. Serve at room temperature








Ingredients for the lamb patties:

930 glamb, chilled
7 Tbspparlsey
1¾ tspthyme
1 tsptarragon
5½ Tsolive oil
1large onion, finely diced
2large cloves garlic, finely diced
3organic lemons, the zest of them finely grated (You'll need some juice of the lemons later for the tzatziki and you can substitute all or parts of the white wine vinegar for the tartar sauce of the cole slaw with it.)
1½ tspsalt
¾ tspfreshly ground black peppercorns


Preparation:

Wash and pad dry the lamb than mince it coarsely. Leave the fat on it otherwise it'll be to dry. If you don't have a food grinder mince it by hand for example with a mezzaluna or, like I did, with a large santoku knife. With the food processing attachment of a kitchen machine it will become to fine. Chop the herbs either alone or simply together with the meat.
Heat 3 tablespoons of the olive oil in a frying pan over medium-high heat and sweat the onions and garlic in it.
In a bowl mix together the lemon zest, meat, herbs, onions and garlic and season with salt and pepper.
Divide the mixture into 7 equal batches and, with wet hands, shape them into burger-paddies. Don't apply to much pressure otherwise the meat will release its juice. Pile the lamb-paddies on a plate using greaseproof paper between them. Chill them for at least 30 minutes.

If you use a BBQ-grill cook the burgers when the flames already died down and you've a redish-grey ember. I used a, over medium-high heat, preheated grilling-pan of cast-iron.
Brush the burgers with the remaining olive oil. Grill them for about 5 minutes from each side. Turn them only once around.










Ingredients for the cole slaw:

500 gwhite cabbage, shredded or sliced
1fresh egg yolk
6 Tbspcold pressed sunflower oil
¼ tspground white mustard seeds or 1/8 tsp mustard powder
½ tspfreshly ground black peppercorns
3 Tbspwhite wine vinegar
1 tspKosher salt
1hard boiled egg yolk, mashed
4cornichons, finely chopped
1 tspcapers, finely chopped
1shallot, finely chopped
1pinch sugar
1 Tbsppaprika powder or more


Preparation:

For the mayonnaise beat the fresh egg yolk until frothy add 3 tablespoons of the oil drop by drop wisking vigourosely. When this mixture is thick like a mayonnaise should be whisk in 1 tablespoon of the vinegar, the mustard and the pepper. Whisk until well combined. Add the remaining oil gradually still whisking. To make an tartar sauce stir in the cooked, mashed egg yolk. Season with salt, add the tiny gherkins, capers, and shallots. Season with sugar and paprika. It may seems to be a bit to salty and sharp but if you stir it into the prepared cabbage it will be just right.














Ingredients for the tzatziki:

230 ggreek yoghurt
2large cloves garlic, finely chopped
2½Japanese or Lebanese cucumber, about 105 g
½ tspsea salt
¼ tspfenugreek, freshly ground
1/8 tspfreshly ground white pepper corns
1/3 tspfreshly ground caraway seeds
1 1/8teaspoons lemon juice


Preparation:

Simply mix all the ingredients together and season to your palate. If you want to add some herbs like thyme, oregano or go for dill. Refrigerate.



Additional:

100 gbaby spinach, washed and spin dried
6slices marinated eggplants/aubergines
Some thick cut-french fries seasoned with
sea salt and
freshly ground cumin

SHF #31: Neutral Territory - shades of white

This time Sugar High Friday has a really special theme - everything in white shades. I thought back and forth. I thought about

• Meringues and pavlovas, maybe with lemon curd or a sabayon
  
• Mascarpone mousse
• Honey-yoghurt ice cream
• Lime-vanilla ice cream
• Banana-sago in coconut milk
• Banana coconut custard parcels
• Banana-sticky rice rolls
• Floating Island in lemon or vanilla custard
• Yoghurt ice cream in yoghurt with additions like bananas, lychees, white peaches, apples, pears, longans, white fungus, lotus seeds, rambutans
• Panna cotta
  
• Custards, puddings
• Rice or semolina pudding with vanilla custard
  
• Coconut ice cream with banana or peach sauce
• Choux pastry covered white chocolate filled with crème chantilly and white fruits as cream puffs
  
• Grand Marnier soufflé with white peach-vanilla coulis
  
• Poached white pears in Marsala-sabayon with tiny lemon curd-meringues
• Cinnamon maccarons-sandwiches with cinnamon ice cream and cherry-Marascino sabayon
  
• Yoghurt ice-cream coated with toasted coconut on yoghurt-sabayon with bananas
• ...
  

something like that. There are so many possibilities to creat something for this 31th SHF which will be hosted by Seven Spoons

Finally I decided to make:

"C and C as sweet as can be"

Cinnamon-walnut maccaron-sandwiches with cinnamon ice-cream and cherry coulis in Maraschino sabayon

I've never made maccarons before. But every christmas time I bake cinnamon stars/Zimtsterne, "Meringue kisses"/Baiserbusserl and something similar to maccarons Walnussmakronen. And even if I've read about so many difficulties of making maccarons, I not only decided to make some for this event. No, I even substituted the regular almond meal with walnuts. After 2½ years in the Tropics I know already a lot about the diffuculties of baking anything with stiff egg whites. It is not only the high temperature here in Singapore which makes you troubles, it's the high humidity. And you have to adjust the recipe and bakdrying time to this conditions. First of all I have to recommend you not to bake that kind of stuff during rain. And best use previously frozen egg whites and always use egg whites at room temperature. If you're confronted with high humidity increase the drying time at a lowered temperature. And freeze the batter for cinnamon stars before cutting them in stars.
I think I succeeded with my way to make these maccarons and I hope you'll agree. Really challenging was only to make a picture of that dish. Usually normal-sized ice cream balls will melt within a few minutes here, but the small ice cream layers between the maccarons just don't wanted to let me take more than 8 pictures. And after I've checked them at my laptop the sun already started to set and the photographs I could have taken then would not have been better than this:



The given amounts in my recipes are enough for 45 to 50 maccarons







Ingredients for the cinnamon-ice cream:

500mlmilk
110 gcaster/fine sugar
20 gcinnamon quills
6egg yolks (use the remaining egg whites for the maccarons or any other recipe calling for egg whites - if you freeze them they will be easier to beat)
100 mlheavy/whippening cream








Preparation:

Place the cinnamon quills in a plastic bag and bruise them with a steak hammer.
Over a baine marie/double boiler whisk the milk and about 2/3 of the sugar together over boiling water. Add the cinnamon and stir occasionaly. Meanwhile wisk the egg yolks together with the remaining sugar until the sugar dissolves. When the milk is almost boiling reduce the heat to a medium high, whisk in the egg yolks mixture. Cook over simmering water and whisk constantly until the mixture starts to thicken as for a custard sauce. Remove from the heat and place in an ice bath, stirring occasionaly, otherwise a skin will form on the surface. When cooled pass through a fine sieve or better through a cheesecloth/muslin. Stir in the cream and churn the cool mixture according to the manufacturers instructions of your ice cream maker.
Spread the ice cream evenly out in a freezer proof 25 x 30 cm container or about 1 cm thick with a angled spatula. Freeze until firm.









Ingredients for the cinnamon-maccarons:

150 gwalnuts, shelled
300 gicing/powder sugar
1½ tspcinnamon powder
150 geggwhite (from 5 to 6 eggs)
45 gcaster/fine sugar
1lemon rind (optional)


Preparation:

Preheat the oven to 160 °C.
Grind the walnuts in a food processor until fine powdered. Add the icing sugar, cinnamon and lemon rind (if using). Turn your machine on until the ingredients are well combined.
Start whisking the egg whites slowly and increase the spead gradually. Whisk until soft peaks form. Gradually add the caster sugar still whisking on a high speed until the egg white is firm. Carefully fold in the nut mixture until well combined.
Using a piping bag with a plain 0,7 to 1 cm noozle pipe round shapes in 1,5 cm diameter on a baking sheet layed out with parchment paper.
Usually you dry the maccarons for 5 to 7 minutes in the oven. Let them cool for about 10 minutes on the baking sheet. And transfer them with the parchment paper on a wired rack.
I have to dry them in the oven for 10 minutes at 170 °C and for 15 minutes with 100 °C. Then I left them in the oven with just the ventilator on for another 20 minutes and let them cool together with my oven. It may be different if you have an airconditioned kitchen especially with a dehumidifier function.
If you don't want to have some peaks from piping on top of your maccarons even out the surface with a wet finger before baking.









Ingredients for the Maraschino-Sabayon:

80 mlMarschino liqueur
40 mlwater
3egg yolks (use the remaining egg whites for a recipe calling for them - you will find some examples above - if you freeze them they will be easier to beat)
35 gfine/caster sugar


Preparation:

Over a double boiler/bain marie heat the liqueur and water gently. Whisk in the egg yolks and still whisking add the sugar. Beat for about 10 minutes until the mixture is light and fluffy.
Place the bowl with the egg mixture in an ice bath and continue whisking until cooled. Serve as soon as possible.









Ingredients for the cherry-coulis:

500 gsour cherries
5 Tbspicing/powdered sugar


Preparation:

Wash and pit the cherries. Purée them to a liquid together with the sugar in a blender/mixer. Strain them through a fine sieve or a food mill with a fine sieve attachment. And cook the mixture over low-medium heat until thickend almost to a syrup.



Final assembly:

Stencil out the ice- cream with a cookie cutter in the size of your maccarons. Place one ice-cream layer between two maccarons. Serve with the sabayon aside and add some cherry coulis. If you want to sieve some cinnamon over the dessert.




You can make the cinnamon ice cream with each of your vanilla ice cream recipe. Like that rich-vanilla ice cream recipe I've posted and which was very creamy. Simply substitude the vanilla with cinnamon. Or vary with the amount of milk and cream.

I think a cinnamon ice cream will be as good served with baked apple and walnuts. In chilled strong coffee with the cinnamon maccarons aside. Serve the cinnamon ice cream to accompany a plum tart. Or just with a cherry coulis. And a possibility to make only the maccarons will be to put them together with some walnut paste in between (simply substitude the syrup with 1 tablespoon nut liqueur, whisky or espresso added to achieve a smooth paste). Or some cherry or coffee cream.

shfsugar high friday

Does My Blog Look Good In This? Edition May 07

For this event you don't need to cook, not even a recipe is required for it. Only the photographs taken from your food count. This mounth I have to go through my April posts and try to find an adequate picture. Not an easy task for me. I'm still not really firm in using my new camera and none of the conditions as mentioned in my former entries for DMBLGIT have changed. I've neither any additional equipment (no light, no tripod, no special lenses, no umbrella,...) nor can I change the early sunset and heavy tropical rainshowers during some days in Singapore. And it seems to me as if the designer of the house we rent has not even thought that anybody will ever need bright light in this house here are only some dim-light spots in the 3.4m high ceeling. Just as little as this kitchen here is absolutely not made for cooking in. Anyway I think I've found one pic I could sent to Scott from Real Epicurian who is hosting this event for the month of May. And as he mentioned: "Remember the idea is to play the game, not to win. Honest!".

I'm playing this game with my picture of fish'n chips

No-knead breadsticks

For an antipasti platter I've marinated already eggplants, courgettes, and bell peppers. I fried some saffron-Risotto balls filled with buffalo mozzarella and sage leaves coated with a wine-batter. To wrap some prosciutto around I wanted to make something like thin ciabatte, grissini or breadsticks. I decided to go once again for that easy No-knead-bread and make some slightly changes to the recipe. The bread I've made a couple of month ago turned out very good, except that I wanted it a bit more salty. The crust was crisp and thin. The bread itself fluffy, airy, light, and succulent but not wet. I used it for bruscetta, we dipped it into olive oil and dukkah, and I panfried it and rubbed half a garlic clove on it after sprinkling with a pinch of salt.

This time I added a bit more salt to the dough and lemon juice. You may ask why lemon juice? I added it because I once read that this will provide a bit of a sourdough flavour. So this is my successful trial to bake

No-knead breadsticks

Ingredients:







450 gunbleached, organic all-purpose flour or special bread flour
¼ tspactive dry yeast
1¾tsp salt
360 gtepic water
1 Tbsplemon juice
1 Tbsproughly chopped rosmary - about 2 sprigs
¼Tbspthyme leaves - about 1 sprig

100 gthinly sliced Parma or Serrano ham


Preparation:






Combine the flour, yeast, water, and salt. Add the water and lemon juice and blend together. Cover with cling film and let rise at room temperature for about 18 hours. Until there are many bubbles on the surface. (My dough had to wait for me 21 hours until I found time to work with it. I prepared the breadstick at about 2 am and that's the reason why the pictures of the preparation are that dull. Sorry about that.)
On a floured working surface fold the dough from each side three times to the middle with a spatula. Place it under cling film and let rest in the refrigerator for 1 hour. Or 15 minutes at room temperature.
According to the size of your longest ovenproof pot with a fitting lid cut parchment/baking paper and fold it like a concertina. With the spatula divide the dough lenghtswise into approximately 2 cm-broad pieces. Place them with the parchment paper in your pot. Sprinkle with herbs. Cover with the lid and let rise for further 2 hours until doubled in size.
At the last 30 to 45 minutes preheat the oven with a bread or pizza stone to 225 °C and place a large ovenproof bowl or pot on the bottom filled with ice cubes to provide additional steam.
If you can manage it initially you should preheat the pot with the oven. But I don't dare to transfer the dough pieces to the hot pot only on the parchment paper.
Place the pot with its lid on the hot baking stone and let the sticks bake for 15 minutes. Remove the lid and mist with water. Bake for further 15 to 20 minutes or until golden brown. Mist once again, remove from the oven. Peel the breadsticks out of the paper and put them back to the hot oven for 5 minutes. Let cool on a wired rack.

Wrap ham over one side of the sticks to serve.

Blog event XXIII - Antipasti, Tapas, Mezze

Die blog-events im Kochtopf werden doch tatsächlich bereits 2 Jahre alt. Herzlichen Glückwunsch, zu der Idee, für all' die hervorragenden Rezepte, für die Brücken, die damit geschlagen wurden, für die herrlichen Themen und an alle, die sich bisher jemals daran beteiligt haben. Es ist sicher kein leichtes Unterfangen so einen Event in seinem Blog zu beherbergen. Im Kochtopf wird an den Gerichten aber gemeinschaftlich (1 x um-)gerührt und so verteilt sich das ein wenig. Dieses Mal geht es mit dem Thema


um meine liebsten Kleinigkeiten. Fingerfood, Löffelgerichte, Antipasti, appetizer, hors d'ouevre, Mezze, Tapas, Amuse Gueule, Mezedes, Amuse Bouche, Appetithäppchen, Mignardise und wie sie auch immer heißen mögen. Kleine "Goschverseckerle" würde man in schwäbisch sagen und das kommt an den Ausdruck Amuse Gueule mit der üblichen schwäbischen Zynik schon ziemlich genau hin. In bayrisch passt da wohl der Ausdruck Schmanckerl dazu. Etwas "üppiger" können die Sachen als Suntini/snacks/Vor-/Zwischenspeisen und so auch ausfallen, in Form von Tramezzini zum Beispiel. Oder man serviert eigentlich größere Gerichte wie Suppen als shots. Und die kleinen thailändischen Knabberreien im Pfeffer- oder Betelnussblatt, Miang Kham sind quasi auch eine Unterart des Themas. Und auf chinesische wären das Dim Sum. Kueh heißen solche "Kleinigkeiten" auf malay und indonesisch, dort bezieht sich das aber eher auf süße Sachen.
Ich jedenfalls liebe das, ich habe damit meinen letzten runden Geburtstag "ausgestattet" und ich finde es herrlich von allem kleine "Probierhappen" zu verköstigen, wenn man dabei jedoch meist auch viel mehr isst als man es bei normalen Portionen täte. Die Miniaturspeisen lassen sich so schlecht als verspeiste Menge erfassen. Und man will ja schließlich von jedem etwas probieren. Die kleinen "Häppchen" sind ideal für ein Buffet und man kann sie selbst ohne Teller mit einer kleinen Cocktailserviette durch die Gegend tragen während man 'mal hier 'mal da "snackt". Oder sie lassen sich bei kleineren Runden so herrlich, für jeden errreichbar auf dem Tisch verteilen. Jedenfalls setzte ich so etwas am liebsten vor wenn wir Gäste haben, auch oder besser gerade wenn es viele sind. Die meisten meinen dann ich solle doch eine Tapasbar oder einen Cateringservice aufmachen. Ja klar, dann müsste mein Tag aber deutlich mehr als 24 Stunden haben. Und mit meinem Haushalt und den darin lebenden Personen käme ich dann sicher nicht mehr alleine klar. Immerhin, habe ich aber kleine Schalen, gebogene Löffelchen, Etageren und so weiter en masse im Schrank und das Meiste ist jeweils für 14 Personen ausreichend .
Eine lustige Idee hatte, vor einiger Zeit, Stephanie von Dispensing happiness als sie dazu aufgerufen hat comfort food im Partystyle aufzutischen. Und Zucchini, Paprika und Auberginen als/für Antipasti, Pizza und Salat lege ich öfters ein. Ich habe schon so viele Sachen gemacht. Ich musste mir reiflich überlegen, ob ich etwas aus meinem Lieblingsrepertoire mache oder ein gänzlich neues Häppchen ausprobiere.
Eigentlich habe ich ja nichts anti/gegen Pasta aber davor kann man ja ruhig etwas anderes essen.

Antipasti sind für mich immer eine ganze Palette verschiedener Häppchen [klar sonst wäre hier ja auch von Antipasto die Rede;-)] und darum gibt es natürlich mehrere Sachen. Für den Event selbst habe ich aber endlich einmal etwas gemacht, von dem mir meine Mutter schon vorgeschwärmt hat und das sich Alessa wünschte. Davon einmal ganz abgesehen stand das schon seit Ewigkeiten auf meiner To-Do-Liste. Irgendwie bin ich aber nie so richtig dazu gekommen. Nun endlich ist es soweit und ich mache:

Frittierte Safran-Risottokugeln gefüllt mit mozzarella di bufala

Im Grunde genommen sind sie ganz einfach. Man kocht einen Risotto mit Safran ohne sonstige Zusätze wie Pilze und dergleichen. Das kann man prima bereits tags zuvor machen und eventuell auch schon die Kugeln formen. Panieren und ausbacken würde ich sie dann erst vor dem Servieren.
Die Bällchen könnten wir uns sehr gut in einem Salat vorstellen und anstelle des Mozzarellas lässt sich sicherlich noch mit anderem Käse füllen. Wer Lust hat macht dazu aber auch einfach nur eine Tomatensalsa, quasi dasselbe wie der Tomatenbelag einer Bruscetta. Pesto passt bestimmt auch, vielleicht probiert jemand dazu meines mit Kresse und Walnüssen aus, das habe ich ohne Käse (Pecorino hätte ich in eigentlich nehmen wollen) gemacht.
Ich habe die Reisbällchen einfach auf gewaschenen und abgetrockneten Lorbeerzweigen serviert und ein paar Minitomaten dazu gelegt. Denn ich habe ja noch eine ganze Palette an anderen Sachen, die ich morgen verbloggen werde. Die marinierten Zucchini, Paprika und Auberginen stehen ja bereist in meinem blog und die Brotstecken aus dem No-knead-bread-Teig und die im Marsalateig frittierten Salbeiblätter folgen noch. Ansonsten gab es dann nur noch gekauften Parmaschinken, Sopresata mit Kräuteroliven und halbgetrocknete Tomaten.


Zutaten für ca. 15 Bällchen:






1Schalotte, geschält und fein gehackt
1kleine Knoblauchzehe, geschält und fein gehackt
½ EßlButter
100 gRisottoreis (ich habe Öko-Arborio genommen)
½ TeelSafranfäden
400 mlGeflügel-, Kalbs- oder Gemüsefond, erhitzt (Ich habe den Gemüsefond genommen, den ich erst vor kurzem gemacht habe. Man kann aber auch ca. 30 ml mit Weißwein ersetzen und diesen zuerst auf den angeschmelzten Reis geben.)
25 gParmesan, frisch gerieben (anstelle von Parmigiano Reggiano könnte man aber auch Grano Padano verwenden)
1 EßlButter
Salz
schwarze Pfefferkörner, frisch gemahlen
90 gBüffelmozzarella (nicht dieses kautschugige Gummizeugs aus Kuhmilch, das nach nichts schmeckt und wenn dann nur guten und möglichst geräucherten)
1Ei, verschlagen
1½ ElMehl
30 gWeißbrot/Toastbrot, getoasted und fein zerrieben, alternativ Panko
½ lFrittieröl
optional:
2Lorbeerzweige
Tomaten, Salsa, Pesto oder einen Dip nach Belieben.


Zubereitung:






In einem Topf Schalotten und Knoblauch in der Butter glasig dünsten. Reis und Safran zugeben, mit einem Holzlöffel rühren und sobald der Reis glasig wird etwas heiße Brühe zugeben und unter Rühren einkochen lassen. Wiederum heiße Brühe zugeben, rühren, einkochen lassen. Und so weiter, bis die Brühe vollständig eingezogen ist. Dann vom Herd ziehen und mit kräftigem Schlagen Parmesan und Butter zugeben. Abschmecken und abkühlen lassen.
Den Mozzarella in ca. 1 cm- Würfel schneiden und mit feuchten Händen aus dem Risotto walnussgroße Kugeln formen wobei man die Käsewürfel in deren Mitte einarbeiten sollte. Die Kugeln erst in Mehl, dann in Ei und zuletzt in den Brotkrümeln wenden.
Fett in einer tiefen Pfanne hoch erhitzen. Die panierten Bällchen darin schwimmend von allen Seiten goldbraun ausbacken und entweder auf einem Küchenpapier, besser aber speziellem Tempurapapier abtropfen lassen.


Den restlichen Mozzarella habe ich übrigens leicht gesalzen und ebenfalls paniert und ganz kurz hellbraun frittiert. Hier wären allerdings auch ein paar gehackte Kräuter in der Panade klasse gewesen. Dazu passten im Übrigen wiederum halbgetrocknete Tomatenstücke.


Alora buon appetito, la pasta mangiamo un'altra volta.

Capsicum/paprika/chilie/peperoni/(bell) pepper

The plant and it's fruits are a synonym for Hungaria. And it is been said that Hungarians have paprika in their blood. Capsicums could have a high capsaicin content like in chilies or none as in bell peppers. They are used dried and ground as a spice and cooked in several stews or stuffed with rice and minced meat or eaten raw. Their high vitamin C content makes them very nutricious and they are used for different medical purpose. I wrote it already in another post that the Hungarian and the Italian cuisine have much in common. And they have many similar dishes. So it is no wonder that I love the Italian cuisine, not only after I've been for eight years together with an Italian guy, no the real reason is that my parents are from Hungaria and I grew up with that taste. My grandmother used to cook a lot of Hungarian dishes even if her own ancestors came from Germany. A few days ago I showed you how I've made marinated eggplants and courgettes. Now I'll show you a simple Italian way to marinate bell peppers as they do it in Piedmont.

Antipasto di pepperoni

Initially I wanted to make double the amount to have one jar on hand. I've already prepared twice the amount of the marinate. But first my kids ate 3 bell peppers right away with a sandwich. And the ones I bought the day after were stolen from apes together with 2 strawberries, a kitchen knife, a bread, something out of our rubbish, and half a leftover cheeseburger which was wrapped in paper and in a bag.

The amount is enough for 4 to 6 persons and you can preserve them in a ml 500 ml jar.


Ingredients:

4bell peppers in different colours
1lemon, juice of it
2cloves garlic, peeled and thinly sliced
6 Tbspnative olive oil
salt
freshly ground black peppercorns


Preparation:

Wash the capsicums, cut them in halves and remove the seeds and white parts of it. Lay them on a baking sheet with the cut side downwards and place them under a grill until the skin is dark browned and wizenedly, about 30 minutes.





Place them in a plastic bag and let them cool a bit so you can handle them better and you don't have to peel them burning hot. Skin the peppers and cut them in 3 cm stripes. Season them with salt and pepper.
Combine the lemon juice, garlic, olive oil and the juice from the peppers from the plastic bag.

Marinate the capsicums for at least 1 hour.