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mango coconut milk cream

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Some time ago I made an avocado-kiwi-cocoa smoothie. This is a second option in the series of healthy, easy and surprising desserts.

Ingredients (4 portions):

  • 1 mango
  • 200 ml coconut milk
  • 4 tablespoons of sugar
  • 1 tablespoon of lemon juice
  • Optionally you can add cayenne pepper for a more spicy variation, or cinnamon for a sweeter taste.

Method:

  • Cut the mango into small pieces.
  • Mix all the ingredients.
  • Divide over the glasses and put for 2 hours in the refrigerator.
  • You can decorate with mint or mandarin if you want.
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autumn lasagna

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I was visiting my parents recently, and they had a lot of pumpkins, more than they could deal with. I decided to test whether you can take a pumpkin as a hand luggage in a plane.  It worked, and an autumn lasagne was where it ended up.

Ingredients:

  • 300 grams of pumpkin
  • 300 grams celeriac
  • 1 leek
  • 1 fennel
  • 250 grams of forest mushrooms
  • 2 onions
  • 3 cloves of garlic
  • 2 peppers
  • 250 ml of cream
  • 200 ml milk
  • 250 grams of ground cheese
  • 250 grams of cooked ham
  • herbs: nutmeg, pepper, salt

Method:

  • Cut the pumpkin and the celeriac into small cubes.
  • Wash the mushrooms, let them leak and cut them into small pieces
  • Also cut the other vegetables: leek, fennel, onions, garlic and peppers.
  • Take half the onions, garlic and peppers and leave those fruits in a mixture of olive oil and pumpkin oil (if you have this).
  • Then add the celeriac and a bottom of water.
  • Let it cook for 5 minutes and add the pumpkin.
  • Put in another pan the rest of onions, garlic and peppers in olive oil.
  • Add the leek and fennel, and steam under a lid until it is a bit tender.
  • Herb with nutmeg, pepper and salt.
  • Bake the mushrooms in olive oil briefly and add the cream and milk. Do not cook again but keep the sauce warm.
  • Add the ground cheese.
  • Sprinkle an oven-proof dish with olive oil and build the lasagna low to low: Lasagne leaves – Celeriac / Pumpkin – Leek – Sauce – Ham – …

avocado kiwi cocoa smoothie

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Cocoa is always associated with sweet and unhealthy recipes causing a fat belly and bad teeth. But there is a different solution, in the form of a smoothie with for example avocado and kiwi.

Ingredients:

  • 1 avocado
  • 2 kiwi
  • 3 cups of milk (can be almond or vanilla milk)
  • 2 tablespoons of cocoa powder
  • some honey to add a sweet taste
  • some cinnamon

Method:

  • peel the avocado and the kiwi
  • put everything in the blender

the avocado makes the consistency quite thick. So it is rather to be eaten with a spoon than being drunk.

 

flemish asparagus

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A delicious light lunch, easy to make. I make these often in the asparagus season and it is typical flemish.

Ingredients (for 2 persons):

  • 500gr asparagus
  • 2 eggs
  • parsley
  • 100 gr butter

Method:

  • Boil the eggs.
  • Peel the asparagus and remove the lower part which might be harder.
  • chop the parsley.
  • Cook the asparagus 7-10 minutes.
  • Meanwhile peal the eggs, divide the yolk and the white, and mash them.
  • Melt the butter.
  • Serve as on the picture and spread the butter around the asparagus.

Icelandic fish soup – Fiskasúpa

Fiskasúpa - Icelandic fish soup

Recently I was in Reykjavik, and in a newly opened “Icelandic Street Food” restaurant I had a real good shellfish soup. So I looked for a recipe for a Fiskasúpa to do this at home.

Ingredients:

  • 50 gram butter
  • 2 smal onions, sliced finely
  • 1 leek, slice finely
  • 2 stalks of sellery, sliced finely
  • 3 tomatoes, sliced finely
  • 1,5 liter vegetable stock
  • 200 ml cream (optionally)
  • 100 ml sherry
  • 160 ml white wine
  • 3 tablespoons tomato concentrate
  • 3 tablespoons white wine vinegar
  • saffron powder (half a teaspoon)
  • 500 gram nordic fish (salmon, halibut)
  • 400 gram shrimps
  • salt and pepper to taste

Method:

  • slice the vegetables fine.
  • Melt the butter in a large pot.
  • Add the onions, leek and seller, and cook for 8 minutes.
  • Add the sherry and the white wine, and let it reduce for another 5 minutes.
  • Add the vegetable stock, the vinegar, the tomato concentrate and the saffron and let it cook for another 15 minutes.
  • Meanwhile cut the fish into large pieces.
  • Add the fish, the shrimps and the tomatoes and let it simmer for another 5 minutes.
  • Add the cream and stir, do not let it boil again.
  • Serve with bread for lunch.

 

 

Hasselback chicken

Hasselback chicken

Hasselback potatoes are quite popular in recent times. However you can apply the same method for other recipes, in this case chicken breast.

Ingredients:

  • one chicken breast
  • a quarter of a bell pepper
  • 5 cherry tomatoes
  • some basilicum leaves
  • a handful of feta cheese
  • pepper
  • salt
  • chilli powder
  • parmesan cheese

Method:

  • Place the chicken breast between two wooden spoons (or something similar to prevent cutting them through) and slice it with a distance of app. 1,5 cm.
  • Cut the vegetables and the feta into very small pieces.
  • Season the chicken breast with salt and pepper.
  • Fill the slices with the mixture of the vegetables and the feta.
  • Finish with chilli powder and the parmesan cheese.
  • Put it in a preheated oven of 180°C for 25 minutes.

Below you will find the finished product with Hasselback potatoes and arugula salad.

Hasselback chicken

gin-tonic cake

gin-tonic cake

Gin is quite popular at the moment. But if you want a different taste of gin, this might be an option. It is a bit of work, but the taste is worth it. The inspiration comes from BBC good food.

Ingredients:

for the cake:

  • 250 gram butter
  • 325 gram brown sugar (200 gram for the cake and 125 gram for the syrup)
  • 4 eggs
  • 250 gram self raising flour
  • 75 gram natural yoghurt
  • the juice of two limes (keep the juice from every lime apart)
  • 75 ml gin (50ml for the cake and 25 ml for the syrup)
  • 150 ml tonic water
  • some crushed juniper berries

for the icing:

  • 200 gram butter
  • 400 gram icing sugar
  • 2 tablespoons of milk
  • zest of the limes

Method:

for the cake:

  • preheat the oven at 180°C and greese two cake tins (20cm).
  • Melt the butter and add 200 gram of the brown sugar. whisk all the time.
  • Add the eggs one by one, and continue whisking all the time.
  • Add the flour.
  • Mix the yoghurt with 50ml of the gin and the juice of one lime.
  • Add this to the cake mix.
  • Split the mix between the 2 cake tins, and let it bake for 35 minutes.

for the syrup:

  • Put the tonic water, the remaining sugar, the crushed juniper berries and the juice of the second lime in a pan and heat it until the sugar has melted.
  • Bring it to boil, and let it boil for about 10 minutes.
  • Let it cool down for a few minutes and then add the remaining gin.
  • When the cake is ready, remove it from the oven and let it cool down for 5 minutes.
  • Then prick it all over with a fork or a skewer, and spoon the syrup over the cake.
  • Let it cool down completely.

for the cream:

  • melt the butter in a pan.
  • Add the icing sugar slowly while beating all the time.
  • At the end, add the milk and the zest of the limes.

finishing:

  • place one of the cakes on a plate, and cover with one third of the cream.
  • Put the second part on top, and cover also with one third of the cream.
  • Put it in the refrigerator for half an hour, and then cover the sides with the rest of the cream.
  • You can decorate with lime ice, cucumber, zest, or anything gin-like you may imagine.

vegetable finger pasta curry

Schupfnudel - finger pasta

I am not quite sure whether there is an English translation for this south German kind of pasta (Schupfnudel). It are more or less long gnocchi, also made on potato basis. Spätzle, that other kind of German pasta is more from the south-west region (Baden),  Schupfnudel more from the south-east (Bayern).

Ingredients:

  • 500 gr Schupfnudel
  • 1 piece of garlic
  • 1 small onion
  • 2 carrots
  • 1 yellow bell pepper
  • 1 orange bell pepper
  • 200 gr champignons
  • 2 spring onions
  • 200 ml vegetable broth
  • 2 tablespoons sour cream
  • spices: salt, pepper, kurkuma, chille, rosemary

Method:

  • For the preparation, cut all the vegetables into pieces.
  • I steamed the carrots a few minutes beforehand.
  • heat some olive oil in a pan and bake the “Schupfnudel” for a few minutes. Season with rosemary. When ready, put it aside.
  • If needed, add some additional olive oil to the pan and add the garlic and the onion.
  • After a few minutes, add the other vegetables and let it bake for a few minutes and season with pepper, salt, chilli and Kurkuma. Put a lid on it.
  • Then add the broth and the sour cream and let it cook for 5 more minutes.
  • Serve when hot and enjoy.

 

strawberry arugula summer salad

strawberry arugula summer salad

Though the hot summer days still have to come (at least, let up hope) this starter or easy lunch might compensate and bring the sun in the house.

Ingredients:

  • strawberries
  • cherry tomatoes
  • walnuts
  • avocado
  • arugula salad
  • 30 ml honey vinegar
  • 1 tablespoon olive oil
  • pepper, salt

Method:

  • Heat the vinegar and the olive oil in a pan on medium heat to reduce during 8-10 minutes. Add some pepper and salt.
  • Toast the walnuts in a pan and make sure they don´t burn.
  • halve the strawberries and the cherry tomatoes.
  • Peel the avocado and cut into small pieces.
  • Combine everything and drizzle with the vinegar-oil mixture.

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