Archiv der Kategorie: new things I cook

Madame macht Pasta

In meinen Zwanzigern hatte ich es einmal versucht- mit doch sehr bescheidenem Ergebnis. Seit damals sind erfolgreich Teig für Empanadas und Dumplings hinzugekommen, somit gibt es eigentlich keinen Grund mehr, sich um Pasta zu drücken. Zunächst muss ich mich aber informieren wie sie sich ohne Nudelmaschine schön formen lässt. Die Rezeptseiten streiten sich, ob der Teig mit Olivenöl sein soll oder nicht, es würde das Aufsaugen der Pasta-Soße verhindern. Ich mag Olivenöl, also kommt welches hinein = 200g Mehl. 2 Eier, 1 EL Olivenöl, Salz. Wichtig sei es, den Teig lange mit der Hand zu kneten, 10 Minuten. Anschließend eine halbe Stunde in den Kühlschrank.

Dann rolle man eine 2 cm dicke Wurst, schneide kleine Scheiben ab und rolle diese über Zahnstocher, die an einer Seite mit einem Streifen Tesa-Film zusammen gehalten werden.. Das funktioniert trotz Videoanleitung nur mäßig gut, weshalb es eben eine „Gabelmusterung“ gibt. Kochen: 1-3 Minuten wenn frisch, getrocknet 2-5 Minuten. Das Ergebnis ist tatsächlich sehr lecker und insgesamt auch schnell gemacht. Das nächste Mal: Ohne Olivenöl und den Teig dünner ausrollen, vielleicht Tagliatelle machen.

Lachs in Alufolie

Lachs mindestens zwei Stunden in Knoblauch, Ingwer, Honig, Zitronensaft, Petersilie, Salz und Pfeffer marinieren. Bei 200 Grad 20 Minuten in Alufolie auf der mittleren Schiene im Backofen backen.

Huckelkuchen

Huckelkuchen is a recipe from the GDR that is easy to make. You need:

6 tbsp oil
6 egg yolks
6 tbsp rum
6 tbsp flour
butter
powdered sugar

Mix oil, egg yolk, flour, rum to make a dough and bake it at 220 degrees for 15 minutes on a greased baking sheet. The dough is bubbling. Melt butter and pour it over the baked cake. Sprinkle everything with lots of powdered sugar.

Orange coconut soup

So today I cooked something new: Orange coconut soup. You find the recipe below. As always, I didn’t stick to the quantities given very strictly, but rather cooked according to feeling.

Orange coconut soup with mince

2 tbsp oil
1 onion
400g leek
150g tomato puree
600g mince
0.75ml vegetable stock
3 tbsp coconut flakes
200ml orange juice
3 tbsp of tomato paste
salt and pepper

Fry the onions in oil and add the mince and season with salt and pepper. Add the leek and cook until cooked. Add coconut milk, tomatoes and tomato paste and cook a little more. Roast the coconut flakes in the pan and add.

New cookies

The first cookies baked this year. The first in the morning with walnuts and white coverture, the others in the evening with blueberries and lemons. Here are the recipes.

Otherwise slept in the sun in a park, every second of the sun is now taken away.

Blueberry-lemon cookies

½ organic lemon
125 g soft butter
150 grams of sugar
1 packet of vanilla sugar
salt
1 egg (M)
200 g flour
1 teaspoon Baking powder

Rub the zest from the lemon. Mix all ingredients, form biscuits and bake at 180 degrees for 20 minutes.

Walnut cookies

100 g white couverture
40 g walnut kernels
100 g soft butter
100 g of sugar
2 teaspoons of vanilla sugar or 1 teaspoon of vanilla extract
1 egg (M)
1 teaspoon baking powder
200 grams of flour

Chop the walnuts and coverture and mix with the remaining ingredients. Shape biscuits and place them on the baking sheet at intervals. Bake for 8 minutes at 200 degrees.

Puff pastries with goat cheese, rosemary and honey.

You can also add walnuts, but I forgot to buy them. Ingredients:

Puff pastry
Goat cheese
Creme fraiche
Fresh rosemary
Honey
Pepper

Cut the puff pastry into rectangles. Fill with cheese, rosemary, creme fraiche and pour some honey over it. Season with pepper and shape into pockets. Bake in the oven at 220 degrees for 15 minutes.

Chicken soup with Italian Limoncello

My stomach is feeling a little better and so I cooked normally again today. This recipe is made with alcohol and therefore is not for Muslim friends, but I think you can replace the liqueur with lemon juice if necessary. The result was very tasty. What you need:

Chicken breast (or chicken thighs)
Soup vegetables
Salted water
Carrots
Potatoes
Olive oil
Cream
Fresh sage
Salt and pepper
Limoncello

Cook the chicken breast with the soup vegetables in salted water. When the chicken is done, remove the chicken and vegetables from the water. Chop the potatoes and carrots and add them to the broth. Chop the sage and fry in a pan with olive oil. When the vegetables are cooked, add the cream, limoncello, chicken and sage. Spice to taste with salt and pepper.

Sweet Couscous, lazy Sunday (- you wish!)

I never made sweet Couscous before, so this was the first try.

I had some hurdles because when I had prepared everything, I noticed that the ants had attacked the honey. It’s Sunday and all supermarkets are closed. I tried in vain at a bakery and a gas station. I wrote to a friend on WhattsApp and when I wanted to pick up the honey from her, the neighboring house was on fire.

Anyway, here’s the recipe:

125 g couscous
2 tbsp raisins
125 ml of milk
1 tbsp honey 1
tbsp rapeseed oil
1 tbsp desiccated coconut
1 tbsp walnuts, chopped
cinnamon

Heat the milk with the honey in a saucepan. Pour over the couscous and let it steep for about 5 minutes. Pour hot water over the raisins and let them steep.

When the couscous is drawn, add the nuts and desiccated coconut, drain and add the raisins, add the oil and season with the cinnamon. Decorate with honey.

Cooking: Greek lemon soup with meatballs

I first picked out the recipe for an Algerian Twitterer, but hadn’t even tried it myself. Today the test (without sauce thickener)

200g rice
500g spinach leaves, frozen
400g minced lamb or beef
1 egg (s)
2 liters of broth
3 tablespoons lemon juice
lemon peel
1bunch parsley, chopped
salt
pepper
Sauce thickener, or egg yolk

Boil the rice in 400 ml of salted water and let it cool.
Thaw the spinach, squeeze it out well and chop it roughly.
Knead the mince, half of the rice, the egg and a little oregano, season with salt and pepper. Shape the mixture into small dumplings with wet hands. Boil the broth and let the meatballs simmer for about 10 minutes. Add the lemon juice. Add the spinach and the other half of rice to the soup. Bind with a sauce thickener (or egg yolk) until the desired consistency is achieved. Sprinkle with lemon zest and serve with chopped parsley.