Friday, 1 June 2018

Shakshuka with Feta

A recipe I saw recently on the New York Times - and on the same day - on Spiegel.de.
Here's how I did it

What you need

  • a large red pepper/bell pepper
  • 4 tomatoes
  • 1 onion
  • 1 clove garlic
  • 1 carrot
  • feta cheese
  • 4 eggs
  • cumin seeds and paprika powder
  • pepper/salt
  • 3 table spoons olive oil

Equipment

  • oven - preheated to ca 180C
  • frying pan/skillet - heat resistent - as it will go into the oven

How you do it

  • preheat oven to 180C
  • peel & chop onion, carrot & garlic
  • cut the pepper, get rid of the seeds and cut into thin slices
  • wash and quarter the tomatoes
  • heat up skillet/pan and add the oil
  • when hot add chopped onion, carrot and pepper - but not yet garlic
  • stir until pepper is getting soft and carrot/onion getting a bit darker
  • add chopped garlic and spice with paprika and cumin seeds
  • add salt/pepper
  • stir for ca 1-2 minutes
  • add the quartered tomatoes and stir
  • continue to cook until the tomatoes start to get soft and liquid. You may want to add just a little water to it to keep the sauce from burning. This may take ca 10 min
  • in the meantime slice/cut the feta cheese into little cubes
  • take the pan/skillet off the heat and mix the feta cheese cubes into it
  • break each egg and add on top of the sauce
  • put into the pre-heated oven and bake for ca 15min

Sunday, 29 April 2018

Home made Granola

Tried a previous version of granola where the oats are baked in the oven.
However, I find it more practical to do it in a sauce/frying pan

What you need

  • jumbo oats ca 1 kg
  • 6 tablespoons butter or vegetable oil
  • 6 tablespoons honey or maple sirup or a juice of some kind (e.g. apple)

Further ingredients

  • 1 teaspoon cinnamon
  • mixed nuts and seeds, e.g. pumpkin, sesame, hazelnuts, almonds 
  • grated/desiccated coconut
  • mixed dry fruit
  • a touch of rose water

Equipment

  • deep frying pan
  • large bowl

How you do it

  • heat up the frying pan. No butter/oil at this stage!
  • when hot add ca 50% of the oats to it.
  • Continuously stir/mix for ca 5 min
  • then form a well in the centre of the pan and add butter/oil and honey/sirup/juice to it
  • stir/mix for another 5 min 
  • the oats/mix should take on a golden brown tone/colour
  • take off the heat and pour the content into the bowl
  • let the pan cool down a bit. Wipe it clean and do the next batch of oats as described above
When you processed all oats and put them into the large mixing bowl it's time to add all the other ingredients you want for a nice home made granola/muesli 

Monday, 2 April 2018

Labskaus

Labskaus is a traditional Northern German dish, particularly in places such as Hamburg or Bremen. The dish was an easy to make dish with few ingredients but very nutritious at the same time.
During my time in Hamburg I had the dish on numerous occasions.

Finally, I got around trying the dish myself.
It's based on a recipe from (in German) https://www.springlane.de/magazin/rezeptideen/labskaus-hamburg-original/


What you need

  • 2 whole beet roots. You can get them ready for consumption in most supermarkets. However, it's more fun to buy the actual roots and prepare it yourself. For this dish I am using 2 roots.
  • 4 potatoes
  • 1 large onion
  • 200-250g corned beef
  • salt, pepper
  • gherkins and a tablespoon of the juice
  • 30ml of stock
  • 2-3 eggs
  • mackerel or better still - rollmops - to go with Labskaus. But you may well eat it on its own

Equipment

  • blender
  • kitchen mixer and mixing bowl
  • casserole or medium sized pot. 2 of those if you want to cook potatoes and beet roots at the same time
  • frying pan

How you do it

Cooking the beet root

  • fill a pot with water and bring it to a boil
  • when boiling put the whole beet roots into the water and keep cooking at high temperature for 1 hour.  
  • put the beet roots on the side and let cool down
  • peel the roots and put in blender - or a handheld blender. Alternatively, you can squash them with a fork

Putting it all together

  • bring a pot of water to the boil. add a bit of salt
  • peel and quarter the potatoes and add to the boiling water
  • let it cook until soft - usually 20min
  • drain the potatoes when done and add to a mixing bowl
  • chop onion and add to the bowl
  • add the mashed beet root
  • open a can of corned beef, cut it up a bit and add to the bowl
  • season with pepper and salt
  • add a bit of stock and juice from pickled gherkins (1 tablespoon)
  • Finally, mix it all up. In a kitchen mixer use a lower setting and let it mix for a few minutes
  • put the mix into an oven ready form. preheat the oven to ca 70 C to keep the Labskaus warm
  • heat up a frying pan with butter or oil and break a couple of eggs into the hot pan
Once the frying eggs are ready you can pull the warm Labskaus out of the oven. Server the Labskaus on a plate and top it with the frying eggs.
Best served with a gherkin on the side. 

A mackerel or rollmops go well with it

Sunday, 25 March 2018

Naan Bread

Based on a recipe from the BBC https://www.bbcgoodfood.com/recipes/naan-bread

What you need

  • 300g strong white flour
  • 7g dried yeast
  • 125g water
  • 150g natural yogurt
  • 1/2 teaspoon baking powder
  • a pinch of salt
  • 25g butter/ghee
  • 2 teaspoons of caster sugar
For spices:
  • 1 teaspoon nigella seeds
  • a few fresh coriander leaves
  • 1 teaspoon fennel seeds
Might be worthwhile experimenting with other ingredients such as garlic, cumin etc.

Equipment

  • mixing bowl
  • kitchen towels
  • frying pan (non-stick)
  • a jar/glass
  • oven - heated to ca 60-70C

How you do it

Yeast Dough

  • in a jar/glass pour 7g yeast, 1 teaspoon of caster sugar and fill with 125g water. Mix well and let rest for 15 min
  • in a bowl, add the flour, ghee, yogurt, 1 teaspoon of caster sugar, pinch of salt and spices except the coriander. Form a well in the bowl
  • pour the yeast/water/sugar mix into the well.
  • knead the dough in the bowl until it forms into a soft, slightly sticky ball. Dust the bowl a bit so it doesn't stick
  • cover the bowl and let the dough rest for at least 1,1 1/2 hours.
After one hour 
  • chop the coriander leaves and knead into the dough. Let it rest for another 30min
  • stretch the dough and split it into 6 balls. Might be helpful to dust your hands with flour when doing it
  • Take each ball and stretch it a bit so it forms a flat teardrop. Put the flattened dough pieces on a grease free paper and cover with a kitchen towel

Frying the Naan

  • Get your non-stick frying pan and put on cooker. Get it hot. No oil!
  • When the pan is hot put the first naan dough in. If enough space is available put 2 in.
  • After ca 1-2 min turn the naan around.
  • The naan is ready when the surface turns brown in places
  • put the naans on an oven tray
  • heat the oven to 60-70C and put the ready naan in there to keep warm

Sunday, 11 March 2018

Chicken Curry

A variation from a similar post on New York Times Cooking. I felt it missed some oomph

What you need

  • garlic cloves (2)
  • large onion
  • 4 tomatoes
  • 1 carrot
  • 2cm ginger peeled
  • chicken breast, sliced
  • 1 red chilli
  • curry powder mild
  • a bit of turmeric
  • coriander
  • 400ml coconut milk
  • 200ml stock
  • salt, pepper
  • 3 table spoons vegetable oil

Equipment

Large saucepan, skillet

How you do it

  • chop onions, chilli and carrots 
  • heat the skillet/pan with the oil in it
  • when hot add the onions and carrots first and cook for ca 5 min. then add the sliced chicken pieces and cook for another 5 min. season with salt and black pepper
  • then add the chilli, crushed garlic and grated ginger to it
  • add 2 tablespoon curry powder and a bit of turmeric
  • cook and stir for up to 5 min more
  • add the stock and bring to a boil
  • cut the tomatoes into quarters and add to the broth
  • cook for 20 min
  • add coconut milk and cook for another 10 min. By now the sauce should thicken
  • finally, add the chopped coriander leaves and cook for another 5 min or so
Serve with rice

Mulligatawny Soup

Taken from the Guardian: https://www.theguardian.com/lifeandstyle/2018/mar/09/thomasina-miers-recipe-for-beef-and-noodle-mulligatawny-soup

What you need

  • vegetable oil 3 tablespoons 
  • 1 onion
  • 2 celery sticks
  • 1 carrot
  • 5 tomatoes or canned tomatoes (1 can)
  • 1 chilli
  • salt, black pepper
  • 1 clove of garlic (instead of the recommended 3 - I mean, come on)
  • ca 2cm long ginger
  • 1 teaspoon of coriander seeds
  • 1 teaspoon of fennel seeds
  • 1 teaspoon of cinnamon or a cinnamon stick
  • 2 teaspoons of basmati rice
  • 250g beef
  • 1 can of coconut milk (400ml)
  • juice of 2 limes
  • coriander 
  • 750ml stock (e.g. beef)

Equipment

  • casserole
  • small saucepan
  • pestle and mortar

How you do it

  • put the coriander, fennel seeds and rice into the saucepan and heat for up to 3 min until it starts getting fragrant. take off heat and let cool down
  • get the 750ml stock ready. I usually use ready made one by heating up water in a kettle and then add 3 tablespoons of e.g. Swiss Vegetable Bouillon. 
  • chop the onions, carrots, celery and beef
  • heat up a casserole with the oil. 
  • put the onions, carrots, and celery into the hot casserole and cook for 5 min. then add the sliced beef and cook for another 5 min.
  • slice the garlic and ginger. Add it to the casserole and cook for another 5 min. Don't forget to stir or it will all burn
  • grind the seeds and rice from above and add to the casserole. Add freshly ground pepper to it.
  • add the 750ml stock 
  • bring to the boil. in the meantime, cut the tomatoes into quarters and add to the casserole. 
  • let it all cook for ca 25min
  • squeeze the juice out of 2 limes. Get a can of coconut milk ready. Add the lime juice and coconut milk to the casserole
  • season with salt and pepper. Shouldn't take too much salt depending on how seasoned the stock is. I'd say 1 teaspoon should be enough
  • cut a few fresh coriander leaves and add to the soup and cook for another 3-4 min.

Saturday, 5 August 2017

Yoghurt Cake (with Raspberries)

Source: here

What you need

  • 3 medium sized eggs
  • pinch of salt
  • 125-130g of white sugar
  • 125-130g of white/plain flour
  • 125-130g of yoghurt
  • 75-80g of vegetable oil
  • 1-2 teaspoons of baking powder
  • vanilla extract
  • possibly lemon/orangle zest/peel 
  • fresh raspberries
  • a bit of butter for the tin

Equipment

  • mixing bowl
  • baking tin

How you do it

  • preheat oven to 180C
  • in bowl add all ingredients - except the raspberries!
  • mix until the dough gets smooth (food processor/kitchen machine would be good)
  • grease the tin
  • pour the content from the bowl into the tin
  • wash the raspberries and put them on top of the dough. Press them gently into the dough - so that they are partially submerged (but still visible)
  • put into oven for ca 45 - 55 min


Friday, 24 March 2017

Lemon Anchovy Pasta

Haven't tried that yet - but will shortly
https://www.theguardian.com/lifeandstyle/2017/mar/14/sicilian-pasta-anchovy-lemon-breadcrumbs-recipe-rachel-roddy

What you need

  • 1 lemon, 1 onion, 1 garlic clove
  • salt, pepper, olive oil
  • parmesan
  • spaghetti pasta
  • slice of bread

Equipment

  • saucepan 
  • frying pan (for the bread crumbs)
  • large pot for the pasta

How you do it

Step 1

  • take 8 tablespoons good olive oil and pour into saucepan. 
  • peel and chop the onion, cut the garlic clove in half
  • peel 2 stripes from the lemon
  • rinse the anchovy fillets
  • heat up the saucepan with the olive oil and add chopped onions, garlic, lemon skin and anchovy fillets to it
  • cook and stir until the anchovy fillets disintegrate
  • take off the heat and put on the side to cool down

Step 2

  • cut a slice of bread into little cubes
  • heat up a frying pan with very little oil and fry the cubes in the pan until they darken
  • take of the heat and put on the side to cool down

Step 3

  • fill the large pot with water. When it boils enter 1-2 teaspoons of salt to it
  • add spaghetti and boil for ca 8-9 min (or whatever it says on the packaging)
  • when done drain the pasta
  • heat up the sauce pan with the onion/garlic/lemon/anchovies (Step 1)
  • mix the spaghetti into the hot sauce for a minute or two
  • then add the breadcrumbs from Step 2 and mix
  • finally - serve with freshly grated black pepper and parmesan




Saturday, 25 February 2017

Lunch Meals

Taken from:
https://www.theguardian.com/lifeandstyle/2017/feb/22/tamal-ray-healthy-lunch-recipe-noodle-pot-dal

Noodle Pot

What you need

  • 2-3 chicken breasts 
  • chilli 
  • salt
  • mange tout
  • 2 carrots
  • 3 large mushrooms
  • 1 lemon + lemongrass
  • 1 small ginger
  • vermicelli
  • oil
  • sprint onions
  • sunflower seeds

How to do it

Chicken

  • preheat oven to 180C
  • slice chicken into small stripes
  • squeeze 1 lemon and cut/dice lemon grass
  • take a small glass bowl and mix lemon juice with 2 table spoon of vegetable oil add a little salt and pepper
  • put the chicken dices into a baking tray and mix with the lemon dressing
  • put into oven for ca 30-40 min

Veggies

  • peel and cut carrots into 2 inch/5cm bits and then quarter them into 4 long 5cm/2inch pieces
  • heat pan with oil and add sliced carrots
  • after ca 3-4min add washed mange tout
  • wash and slice mushrooms
  • after another 3-4 min add the mushrooms
  • cook for another 3-4 minutes
  • remove from heat

Finally

  • get a mixing bowl and put the vermicelli into it. 
  • put water on the boil
  • once boiling take the water and pour over vermicelli so that they are covered in water.
  • Leave for 5 minutes
  • remove water (sieve) and put the vermicelli back into the bowl
  • mix the veggies and roasted chicken (with juice) with the noodles
  • wash and cut spring onions and add to it
  • add 1-2 table spoons of sun flower seeds to it
  • mix well

Lentil Pot

What you need

  • 200-250 g red lentils
  • 2 cloves of garlic
  • 1 onion
  • 1/2 tea spoon turmeric
  • 1 tea spoon nigella seeds
  • chilli flakes
  • salt/pepper
  • 800ml water
  • oil

How to do it

  • slice the garlic
  • put one table spoon oil into a frying pan and heat up
  • add garlic and onions and fry for 6 min
  • add turmeric and mix well for another 30 second
  • take off the heat
  • put the water into a sauce pan and heat up
  • once boiling add the onion/garlic/turmeric as well as lentils to the water
  • put a lid on and let simmer for ca 20min
  • at the end: add oil to the frying pan and add chilli flakes/nigella seeds to it. Roast for 30s
  • add seeds/chilli flakes to the lentils and mix

Flat Bread

What you need

  • 100g wholemeal and 100g plain/white flour
  • pinch of salt
  • 140ml water

How to do it

  • add all ingredients into a mixing bowl and mix thoroughly until you get a soft dough
  • split the dough into 8 different balls and dust with flour
  • heat up oil in a frying pan
  • take each dough ball and roll it flat to a disk of ca 12cm/5in (pizza size)
  • add to the frying pan for 1 minute - then turn it over and cook for another 30s




Monday, 16 January 2017

Roast Potatoes

What you need


  • 500g - 1000g potatoes (500g serves 2)
  • salt, pepper
  • plain flour
  • oil - or better goose fat
Optionally, you can also use some herbs such as rosemary or oregano.
You can also sprinkle the potatoes with a bit of sugar - a recipe I picked up in Northern Germany.

Equipment

  • pot 
  • oven
  • colander

How you do it

Preheat the oven and prepare the potatoes
  • peel the potatoes and quarter them
  • put them in a pot with a touch of salt and fill with water until the potatoes are covered
  • preheat the oven to 200C (electric/fan)
  • fill a baking tray with oil/goose fat so that the entire area is covered
Next

  • put the baking tray with oil/fat into the preheated oven
  • bring the pot with the potatoes to a boil
  • boil for 2 minutes
  • drain potatoes in a colander
  • sprinkle some flour and salt over the potatoes and shake vigorously 
  • take out the baking tray and put the potatoes into it.
  • Sprinkle with salt and - possibly - herbs
  • put back into the oven
Roasting

  • after 15 min take out the baking tray and turn the potatoes around
  • put back in for another 15 min and turn potatoes again
  • then roast for another 15 min
Potatoes should now be roasted and golden brown 

Sunday, 18 September 2016

Bread and Tomato Salad

Don't know what to do with bread that's gone a bit old, dry and stale? Look no further. Here is a nice salad, that works particularly well in hot weather.
There is an Italian version of it, called Panzanella - but I wouldn't claim mine is particularly Mediterranean.

What you need

  • a few slices of bread
  • cherry tomatoes
  • cucumber
  • parmesan
  • pepper - and if you like - chilli
  • pepper, salt, sugar
  • 1 lemon
  • bacon
  • oil (olive or sunflower)

Variations

You can also add different flavours. E.g.
  • anchovies instead of bacon
  • capers
  • olives
  • basil leaves

Equipment

  • mixing bowl
  • frying pan

How you do it

  • cut the bacon into little cubes and fry in the frying pan until golden brown. Put aside to let cool down.
  • cut the bread into little cubes. Put into mixing bowl
  • cut the cherry tomatoes into halves and add to the bread
  • cut the cucumber into little slices/cubes and put into the bowl
  • cut the pepper halfway, remove the seeds and cut into thin slices. Add to the mix
  • grate the parmesan and add to the mix
  • add the fried/cooled bacon

Dressing

  • juice 1 lemon
  • add 1 teaspoon of sugar to the juice
  • add a bit of salt and pepper
  • add 3 tablespoons of oil 
  • mix well
Finally: pour the dressing over the bread/veggie in the bowl and mix.

Saturday, 27 August 2016

Baked Peppers with pesto tomatoes feta

What you need

  • 3-4 bell peppers
  • 500g cherry tomatoes
  • feta cheese
  • olives
  • pine nuts
  • parmesan cheese
  • garlic cloves (3-4)
  • fresh basil leaves - 1 - 2 bundles
  • salt, pepper, olive oil

Equipment

  • mixing bowl
  • blender
  • baking form, e.g. a large quiche form

How you do it

Pesto

  • ca 100g pine nuts into the blender
  • add salt, pepper
  • wash the basil leaves and add
  • grind parmesan cheese - ca 50g and add to it
  • add generous amount of olive oil
  • add 3-4 garlic cloves (well depending on how garlicky you like it to be). cut the cloves into two and add to the mix in the blender
Switch the blender on. If it gets stuck you may want to add more olive oil. Let it run for a few minutes until it is a smooth green paste. 
Put the pesto aside

Peppers and Filling

  • wash & cut the cherry tomatoes and add to mixing bowl
  • cut the feta cheese into little cubes and add to the tomatoes
  • if the olives are pitted add to the mix. Otherwise remove stones and cut into two
  • add ca 8 tablespoons of pesto to it and mix thoroughly
  • wash & cut the peppers in half. Make sure seeds and stalk are removed
  • put into baking tray with the cavity facing upwards
  • with a spoon add the tomato/feta/olive/pesto mix into the peppers
  • preheat the oven to 180C or 350F
  • sprinkle a little rock salt and olive oil (Nigel Slater also recommends a bit of red wine vinegar)
  • put into oven and let run for ca 30min







Saturday, 20 August 2016

French Yogurt Cake

What you need

  • 125-150g yoghurt
  • 2 large or 3 medium eggs
  • 1 lemon
  • 125-150g sugar
  • vanilla extract
  • 1-2 teaspoons of baking powder
  • 250g plain flour
  • 100 - 125g vegetable oil (1/2 cup) or butter (but oil is better)
  • a pinch of salt
  • icing sugar (optional)
Optionally you may use a few berries, fruits, e.g. raspberries or strawberries. See below

Equipment

  • mixing bowl
  • sieve
  • baking tray
  • whisker
  • zester
  • sieve for icing sugar

How you do it

Preheat the oven to 180C or 350F
  • measure and put 250 g of plain flour aside
  • in one bowl put the sugar in. Then use the zester to create lemon zest and mix with sugar
  • add the eggs, oil and yoghurt
  • whisk until creamy
  • add 1-2 spoons of baking powder
  • through a sieve add the 250g flour. 
  • finally - mix until smooth

  • prepare the baking tray, i.e. grease with butter and sprinkle some flour onto it
  • pour the flour/yoghurt mix into the tray
  • use a spoon to smooth and even it out
  • if you have any berries (e.g. raspberries), add them on top and press them into the dough slightly (so that they are half in, half out)
Finally put the tray into the oven and let it bake for 50-55min.
When finished, remove from oven and let cool down for another 20min or so before removing it from the baking casket.
Then sprinkle it with icing sugar if you wish





Sunday, 17 April 2016

Farro Fennel Salad

This recipe is from The Guardian: http://www.theguardian.com/lifeandstyle/2016/apr/15/farro-cucumber-tomato-pomegranate-salad-skirt-steak-watercress-sauce-recipes-thomasina-miers

What you need

  • farro 150mg
  • 1-2 fennel bulbs 
  • 1 red onion
  • cucumber
  • cherry tomatoes
  • halloumi cheese
  • flat leave parsley, a small bundle of fresh mint leaves, and some fresh oregano leaves
  • salt, pepper, sugar
  • sherry vinegar, olive oil
  • 1 litre of water

Equipment

  • mixing bowl
  • salad bowl
  • skillet
  • sauce pan

How you do it

Marinade the onion

  • chop the onion and put in a small bowl
  • take a good tea spoon of sugar
  • pour 3 table spoons of sherry vinegar over it and mix.
  • let it rest and start preparing the rest

Prepare the Farro

  • put 1 litre of water on the boil and pour the 150g farro in it
  • let cook for 10-12 min
  • pour content in a sieve and rinse the farro
  • let cool down

Prepare the Halloumi

  • a table spoon of olive oil in the skillet and heat up
  • slice the halloumi into 5mm thick slices and put in the skillet
  • brown on both sides.
  • take of the cooker and put the grilled halloumi on the side to cool down

The rest

  • chop fennel bulbs
  • quarter the cherry tomatoes
  • cut the cucumber into little cubes
  • chop parsley, mint and oregano
  • cut the pomegranate and extract the seeds
Now all veggies into a salad bowl and season with a little salt and pepper.
Then pour the farro and halloumi over it.
Finally the onion/sherry mix.
Give it a good stir.
Ready

Sunday, 10 April 2016

Parmesan Bread Pudding With Broccoli & Bacon

This is a post from a magazine. I tried it and it is very nice comfort food. Easy to prepare.
Here is the link:
http://www.bonappetit.com/recipe/parmesan-bread-pudding-with-broccoli-rabe-and-pancetta?mbid=social_facebook

What you need

  • bread. You can use old bread - it soaks up the milk/egg mix better
  • 4 eggs
  • broccoli - medium to large head
  • small red/yellow pepper
  • garlic clove 
  • oil, salt, pepper
  • bacon or pancetta, sliced
  • milk (not semi skimmed/skimmed)
  • parmesan

Equipment

  • skillet
  • baking form
  • bowl

How you do it

  • preheat the oven to ca 175 - 180 C (fan should be ca 170-175C)
  • wash and cut the broccoli into small chunks.
  • chop the garlic and wash/slice the peppers into thin stripes
  • put some olive oil in the skillet and heat up
  • add the garlic for ca 30 sec then add the sliced peppers for another 30 sec before adding the broccoli.
  • I also added 1 or 2 slices of the bacon to it. and if you like you can pour a little bit of white wine into it (a table spoon or so). 
  • cook for ca 5 min and then let cool down
  • chop the bread into little cubes
  • add milk and the 4 eggs into a bowl and season with pepper, salt. Then whisk 
  • grate the parmesan until you got ca 2 cups. Add one cup to the milk/egg mix. whisk again
Now we got everything ready - let's prepare the form

  • put a layer of chopped bread on the bottom of the form and add a bit of the broccoli, garlic, pepper mix.
  • then another layer of bread and veggies. Continue this way with the rest of veggies/bread
  • pour the milk/parmesan/egg mix over the filled form
  • place the bacon stripes over the top
  • sprinkle the rest of the grated parmesan over it
  • place into preheated oven and cook for 50-60min

Saturday, 19 March 2016

Goose

Roasted goose is a traditional German Christmas dish. I absolutely love roasted goose, particularly during the cold autumn and winter period.
Getting a goose can be a bit tricky at times. I have not yet seen one in any of the supermarkets - not even Waitrose. Meaning, you will probably have to source it from a local butcher. 
Preparing and roasting a goose is relatively easy. Roasting a goose is, however, time-consuming. Goose is very "muscly" poultry and it needs time to soften the meat. You should estimate 1 hour per kg!

What works with a roasted goose?

  • red cabbage (see one of my earlier blog posts)
  • bread dumplings (Semmelknoedel) 

What you need

  • goose: 4-6 kg. When you order one it isn't always possible to get a particular size. But geese typically are in the weight range between 3.5 - 6.5 kg.
  • salt, pepper, cinnamon 
  • garlic, 2-3 onions, mugwort, 2 carrots, 2 parsnips, 2 pears, 2 apples. Mugwort can be tricky to get - rosemary works as well
  • parsley
  • vegetable stock, water
  • gingerbread for the sauce
  • creme fraiche/sour cream for the sauce

Equipment

  • baking tray
  • ideally a roasting rack - but not really necessary
  • ladle or large spoon to remove the fat
  • bowl for the fat. Ideally also a fat & gravy separator

How you do it

Preparing

Filling the goose

  • chop apples, pears, 1 onion, 1 carrot, parsley and 1 parsnip
  • mix 3 teaspoons of salt with 1-2 tea spoons of cinnamon and 1 spoon pepper
  • rub the inside of the goose with the salt/cinnamon/pepper mix
  • stuff the goose with the fruits/vegetable/parsley mix
With a sharp knife cut a hole through the frontal skin near the opening. Then pull the leg

from the opposite site through the hole - as shown in the picture.


Finally, use salt, pepper and rub it into the outer skin



Roasting

  • preheat the oven to 120 C (fan) 
  • in the baking tray place a carrot, parsnip, 1 onion and the mugwort/rosemary
  • if the butcher included the entrails of the goose, place them on the tray as well.
  • dissolve a 1-2 teaspoons of vegetable stock in a glass of water (ca 150ml) and pour into the tray.
  • DO NOT USE ANY OIL/FAT: the goose has loads of fat (which you will have to remove) so no need to add any to it
  • put the goose onto the roasting rack - or directly onto the tray and in the oven.
  • cook at 120 C for 1 hour. This will start the process of the goose loosing fat
After one hour remove the tray from the oven and increase the heat to 160C.
Add some salt and pepper to the outside of the goose and put the goose back into the oven.
In regular intervals:
  • pour some water over the goose
  • with the ladle/large spoon remove the fat from the tray and put in a bowl or gravy/fat separator. - There will be LOTS!
As mentioned before: roasting a goose takes time. Ca 1 hour per kilo. In order not to burn it the heat should be no higher than 160 C/170 C (fan oven). The first hour is at low heat of 120-130C (fan) to soften up the meat and start releasing the fat.

Gravy

  • Chop an onion, use 1 teaspoon of oil and start frying in a sauce pan.
  • Fry the onion for 12-15 min while stirring. The onions should be golden brown.
  • Add a 1/2 - 1 tablespoon of flour and keep stirring.
  • Add the gravy from the baking tray and stir until sauce thickens
  • if you have a small piece of dry gingerbread - crumble it up and add to it.
  • you may want to add a small spoon of creme fraiche/sour cream




Thursday, 17 March 2016

Sweet Potatoes with Porcini Gravy

This is a copy from Nigel Slater's recipe on http://www.theguardian.com/lifeandstyle/2015/dec/29/nigel-slater-sweet-potatoes-with-porcini-gravy-recipe

But as usual with cooking I'd recommend a slight variation to it.

What you need

  • 1 onion
  • 1-2 table spoons of flour
  • 2 table spoons of olive oil
  • salt, pepper, thyme (best if fresh)
  • 2 sweet potatoes
  • package of porcini mushrooms
  • 400 ml water
  • 200 ml white wine (dry)
  • creme fraiche

Equipment

  • Sauce pan
  • quiche form
  • bowl

How you do it

Gravy

  1. put the dried mushrooms in a bowl and cover with white wine. 200ml should be enough
  2. let rest for at least 30min
  3. after 30min, put 400ml of water in a sauce pan and bring to the boil
  4. pour the dried mushrooms with the white wine into the sauce pan and cook for 5 min
  5. take sauce pan off the cooker and pour all of its content back into the bowl
  6. peal and chop the onion
  7. clean & dry the sauce pan and put 1 table spoon of olive oil in it
  8. heat until the oil is hot pour the chopped onions in it. 
  9. Add some salt & pepper.
  10. you need to cook the onions for 12-13 min. Stir while they're cooking.
  11. The onions should be golden brown.
  12. Then put the 1-2 table spoons of flour in the sauce pan. Stir for ca 3 min
  13. slowly pour the mushroom/water/gravy mix in it while stirring. Do this step by step - so that at each step the sauce has a chance to thicken.
  14. when you poured all of the mushroom/water/whine mix in - continue cooking and stirring for ca 5min.

Sweet Potatoes

  1. Put the oven on 200 C or gas mark 6
  2. peal the sweat potatoes and cut in 5mm chunks
  3. put the cut potato pieces in the form
  4. sprinkle salt, thyme, pepper and a bit of olive oil over them
  5. put in the pre-heated oven and let bake for ca 30min

Voila: get the potatoes out of the oven and place on a plate. Pour some of the gravy over it and a tea spoon of creme fraiche on the side.

Wednesday, 24 December 2014

Schlessische Mohnkloesse (Silesian Poppy Dumplings)

This desert takes me back to my childhood days, when on Christmas Eve my late grandmother would bring this absolutely delicious dish with her. Hailing from Wroclaw (formerly Breslau) it apparently is a traditional Christmas desert. Schlessische Mohnkloesse (Silesian poppy dumplings) are some kind of bread pudding.

This dish should be prepared 1 day before eating it.

What you need


  • 2 pints of milk (not skimmed/semi-milk)
  • an old/dry loaf of bread, or old bagels. They should be dry
  • 200-250g poppy seeds
  • vanilla. It pays to get the vanilla pods - the taste makes all the difference
  • 200g sugar
  • raisins or mixed dried fruit
  • 200g almond flakes
  • a pinch of salt

Equipment

  • a simply pot and something to stir with
  • a glass bowl
  • sauce spoon

How you do it

  • pour the milk in the pot and heat
  • while heating extract the vanilla from the pods. This should be a dark/black paste. 
  • put the vanilla and the sugar in the milk and stir.
  • add the pinch of salt.
  • When the milk is on the boil add all the poppy seeds and stir.
  • Put heat on simmer and cook for ca 15min. Stir while cooking
  • after 15min add the almond flakes and let it all simmer for another 15min.
After 30min, the poppy/vanilla/milk/almond mix is ready. Put it aside for now. It should rest for another 10 min.

  • In the glass bowl, lay out the dry bread at the bottom. Make sure the the surface is well covered. Add a sprinkle or raisins and dried fruit to it.
  • with a sauce spoon stir the pot with the milk/poppy seeds and slowly cover the first layer of bread with the milk/poppy/almond mix
  • add another layer of bread/raisins and repeat until all milk/poppy/almond mix is used up.
If the glass bowl has a lid put it on. Otherwise cover it with aluminium and let it cool down.
When sufficiently cooled down, put the covered glass bowl in the fridge.

It should be there overnight - or at minimum 4-5 hours.




Wednesday, 25 December 2013

Bread Dumplings (Semmelknoedel)

No Bavarian/Austrian dish would be complete without the famous "Semmelknoedel" (bread dumplings). It goes particularly well with game, roast chicken/duck/goose. Since it is Christmas time again, it is - again - "Knoedel"-time.
They are a lot easier to make than potato dumplings (particularly those based on raw potatoes). You should buy the bagels at least 1 day before doing the dumplings.

What you need


  • 6 - 8 bagels (based on white plain flour)
  • flat-leave parsley
  • 1 small onion
  • speck (bacon) - although this is optional
  • 3 eggs
  • 250 - 350ml milk
  • salt pepper
  • butter
  • 75-100 g white/plain flour

Equipment

  • small pot for heating up milk and simmering onions/bacon
  • a glass for stirring the eggs
  • bowl for preparing
  • large pot

How you do it

Prepare the dough

  • After you buy the bagels, let them dry in the open kitchen for a day or so. The bagels should really be dry when making the dumplings (that way they suck up more milk/eggs)
  • On the day: cut the bagels into slices and place the slices in a bowl
  • put the milk in the small pot and heat up. No need to put the milk on the boil. Just heat it up.
  • When the milk is hot/warm - pour over the sliced bagels in the bowl and let it rest.
  • Chop the onions (and bagels)
  • In the small pot melt butter and put the onions (and bacon) in it. Sautee the onions (bacon). 
  • Turn off the heat and let cool down.
  • Next chop the parsley very finely.
  • Next put the eggs (yolk and egg white) into a glass and mix - (e.g. with a fork)
  • Now you are ready to put the chopped parsley, mixed eggs and onions (bacon) into the bowl together with the bread/milk mix. 
  • Add 1-2 teaspoons of salt and some ground pepper.
  • Finally, mix all ingredients to a dough. You can do it with your hands (messy) or in a food processor).
  • The consistency should be moist and soft, but obviously not liquid, or not too firm.

Finally

  • Take a small handful of the dough and roll in your hands until it forms a small ball
  • sprinkle/roll in flour
  • repeat until all dough is gone and formed into dough-balls

  • Now take your large pot and fill with water. Add 1-2 teaspoon of salt
  • Heat up the water until it boils, then turn down the heat
  • Now place each doughball carefully into the hot water. Remember the water only needs to be hot - it must not boil (as this will help disintegrate the dough balls).
  • The doughballs will most likely sink to the bottom.
  • Let the doughballs int he hot water for ca 10 min. Most likely, they will move to the top as the dough gets hard.
  • Remove from the pot and put on a hot plate. 
  • They are best served hot.


Monday, 31 December 2012

Toast with Egg Salad

This is a recipe I have used for the last few New Year's Eves. It originates from my grandmother whose birthday was shortly after NYE. Mostly she did the buffet herself - and this recipe was always an integral part of the dishes she presented to her guests. It was - and still is - one of my favourites.

Given the ingredients you might be excused to think there should be a government's health warning attached to it. But then I only eat once a year - on NYE.

What you need

  • 12 eggs
  • 10 pickled onions
  • 5-6 gherkins (pickled)
  • 3-4 hot peppers (pickled)
  • 1 onion
  • pepper, salt and a pinch of sugar
  • mild curry powder
  • mayonnaise 500gr
  • ketchup
  • mustard (mild)
  • Emmenthal cheese
  • toast bread sliced
Equipment: baking paper, a bowl for preparing the egg salad

How you do it

Prepare the egg salad
  • boil the eggs for several minute. We need hard eggs for this.
  • Once boiled, let the eggs cool down in cold water. Then peel off the shell
  • peel and chop the onion - put into the bowl
  • take the pickled onions and chop - put into the bowl
  • the gherkins and hot peppers should but cut thinly. Add the cut peppers/gherkins to the bowl
  • cut the hard boiled eggs into little cubes (if possible) and add to the bowl
  • now add the mayonnaise (all of it)
  • add 2 table spoons of ketchup and 2 tea spoons of the mustard
  • add 1-2 tea spoons of the mild curry powder
  • spice with pepper, salt and a pinch of sugar
  • mix thoroughly
It's best to store the egg salad in the fridge for a few hours, or even overnight so that the flavour of the salad can develop.

Prepare the toast 
For each slice of white bread do the following
  •  take as many table spoons of the egg salad and spread evenly over the slice of bread
  • cut a few thin slices from the Emmenthal cheese and cover the bread with the egg salad
Heat up the over to ca 180 degrees (C) and bake the toasts for ca 35-40 min - so that the cheese on top starts getting slightly brown (but not burnt)

You can serve the toasts hot - or cold.
And if you can manage more than 4 you are VERY good.