Search

surprising recipes

english version gerechtenweb.wordpress.com

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.

Pistachio chocolate banana sushi

IMG_2035

Looking for a different dessert, with few ingredients, easy to make and not too time consuming? This one has three ingredients and 15 minutes of work if you are not too fast.

Ingredients:

  • 1 banana
  • 50 grams of dark chocolate
  • a handful of pistachios

 

Method:

  • Melt the chocolate.
  • Chop the pistachios.
  • Peel the banana.
  • Cover the banana with the molten chocolate, then sprinkle the chopped pistachios on it.
  • Put it in the refrigerator to cool down.
  • Cut the banana into sushi pieces and serve with the remaining pistachios.

Of course you have to use chopsticks to eat them.

source: the petite cook

Salmon with lemon butter sauce and green asparagus

IMG_0312

I saw this recipe on cooking classy. I think the real genius is in the butter sauce, with lemon and honey for a great sweet sour taste.

Ingredients:

  • 8 green asparagus
  • 1 salmon fillet
  • 400 gr potatoes
  • 1 clove of garlic
  • 3+1 tablespoons of butter
  • 0,25 cup of chicken broth
  • 2 tablespoons of fresh lemon juice
  • 1 theespoon of honey
  • 1 egg
  • nutmeg, salt and pepper
  • parsley and pieces of lemon for garnishing

Method:

  • Peel the potatoes and cook them.
  • Chop the garlic.
  • Melt a tablespoon of butter and bake the garlic in it for a few minutes.
  • Add the chicken broth, and let it reduce to one third.
  • Then add the rest of the butter and the honey, mix well and keep the sauce warm.
  • Mash the potatoes and mix with the egg, salt, pepper and nutmeg.
  • Steam the asparagus for 5 to 10 minutes.
  • Bake the salmon for a few minutes on both sides until golden brown.
  • Meanwhile chop the parsley and the lemon pieces.
  • Serve immediately on a dish and enjoy with a glass of white wine.

blinde vink – slavink

IMG_2500

I am not quite sure whether there is an English name for this recipe. When I was young, we often ate it when we visited my grandmother. The literal translation is “blind finch”, so I thought a long time we were eating poultry. I was a little surprised to read in Wikipedia recently that the recipe was originally invented in 1952 by a dutch butcher. So lets call it a Belgian/Dutch speciality.

Ingredients for 4 “blind finches”:

  • 400 grams potatoes
  • 200 grams minced beef
  • 200 grams beef roulades
  • 1 egg
  • 1 small onion for the minced beef
  • bread-crumbs
  • 250 grams of mushrooms
  • 2 dl cream
  • 1 dl white wine
  • 1 tablespoon mustard
  • 1 onion
  • 1 clove of garlic
  • thyme
  • 2 leaves of laurel
  • mixed salad
  • 1 onion for the salad
  • Salad oil and balsamic
  • pepper and salt
  • A thin rope

Method:

  • Peel the potatoes and cook them.
  • slice the small onion into fine pieces, and mix it together with the egg, salt and pepper with the minced beef.
  • Add breadcrumbs until the mixture becomes solid.
  • Make four pieces of it, and wrap them into the roulades.
  • Tie them together with a rope, so they don´t fall apart when baking.
  • Melt butter in a pan, and bake them on all sides.
  • Preheat an oven at 180°C.
  • Let them bake for another 20 minutes in the oven.
  • Cut the champignons into large pieces and bake them in the same pan with some butter.
  • Slice the big onion and the garlic, and add them to the champignons.
  • After a few minutes, add the white wine, laurel, Thymian, pepper and salt and let it cook until the wine is almost completely reduced.
  • Add the cream and the mustard and let it simmer on low heat.
  • Bake the potatoes in a pan with butter.
  • Season the salad with a finely chopped small onion, salad oil, balsamic and pepper.
  • Serve everything immediately on a warm plate.

 

Sweet potato muffins

IMG_2485

The inspiration for this recipe is coming from runners world, but finally I based the muffins on a recipe of Jamie Oliver.

Ingredients:

  • 600 gram sweet potatoes
  • 4 spring onions
  • 2 fresh chilli peppers
  • 6 eggs
  • 3 tablespoons of cottage cheese
  • 250 gram flour
  • 50 gram Parmesan cheese
  • 1 tablespoon of pumpkin seeds
  • 1 tablespoon of poppy seeds

Method:

  • Peel an rasp the sweet potatoes.
  • Slice the spring onions and the chilli peppers.
  • Put the sweet potatoes, the spring onions, the chillies, the eggs, the cottage cheese, the flour and most of the Parmesan cheese in a bowl and mix everything well.
  • Season with pepper and salt.
  • Preheat the oven at 180°C.
  • Oil the muffin forms.
  • Spread the mixture evenly over the muffin forms.
  • Finish with the rest of the Parmesan cheese, the poppy seeds and the pumpkin seeds.
  • Bake for 45 minutes in the oven, until golden brown.
  • They can be served after 5 minutes of cooling down. You can also eat them cold during the next days. 2 muffins is a portion for one person.

You can also make the muffins with a butternut squash or with carrots.

IMG_2481

curry pork stew with pineapple

img_2468

This is a fast and easy recipe for during the week.

Ingredients (4 persons):

  • 400 grams of pork
  • 200 grams of canned pineapple
  • 100 ml pineapple juice (from the same can)
  • a bundle of spring onions
  • 1 onion
  • 2 tablespoons oil
  • 3 teaspoons curry (or some more if you want)
  • 150ml vegetable broth
  • 2 tablespoons pumpkin seeds
  • a little sugar
  • salt and pepper to taste

Method:

  • Cut the port into fine strips.
  • Cut the pineapple, onion and spring onions.
  • Heat the oil in a pan, and bake onion and pork at high heat. Add the sugar.
  • Add the curry and mix everything well.
  • Add the pineapple juice and the vegetable broth and let it simmer for 5 minutes.
  • Add the spring onions and the pineapple and let it simmer for 2-3 minutes
  • Add salt and pepper to taste.
  • Add the pumpkin seeds to finalize.

Create a free website or blog at WordPress.com.

Up ↑