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Pistachio chocolate banana sushi

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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

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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

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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

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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.

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curry pork stew with pineapple

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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.

Moroccan meatballs with chickpeas

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Recently I was in Morocco to take a break from the cold winter in Western Europe. This dish is compiled on different inspirations from there and from the internet.

Ingredients:

  • 400g minced lamb or beef.
  • 2 eggs
  • a small onion
  • 2 tablespoons breadcrumbs
  • 5 tomatoes
  • 1 red onion
  • 1 can chickpeas
  • 2 carrots
  • 2 stalks celery
  • 1 tablespoon Harissa
  • a saffron bouillon cube, or 6 strands of saffron
  • 1 dl warm water
  • 1 zucchini
  • 1 yellow bell pepper
  • 400 grams of couscous

Method:

  • Cut the onion fine and mix with the eggs, the breadcrumbs and the meat. Knead until everything is smooth and roll meatballs out of it. Put them aside.
  • Let the saffron dissolve/weak in the water.
  • Cut the carrots, the celery, the onion and the tomatoes fine.
  • Drain the chickpeas.
  • Cut the zucchine and the bell pepper into large pieces.
  • Fry the meatballs in a pan with a lid until they are cooked on all sides.
  • Let the red onion bake in a pan.
  • Then add carrots, celery, tomatoes and saffron water.
  • Season with the Harissa, salt and pepper.
  • Let is simmer for app. 20 minutes.
  • Meanwhile, steam the zucchini and the bell pepper.
  • Add the chickpeas and the meatballs to the tomatoe sauce and let it simmer for a few minutes, until everything is warm.
  • Prepare the couscous as indicated on the packaging.
  • Serve immediately.

soup of sweet potatoes and lentils

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Recently I was in Morokko, and it is kind of tradition that I get inspired by the local kitchen.

Ingredients:

  • 2 sweet potatoes (about 500 grams), chopped
  • 6 cloves garlic, minced and crushed
  • 2 large carrots, chopped
  • 1 large red onion, chopped
  • 2 celery stalks, chopped
  • 1 red pepper, chopped
  • 300 grams of lentils
  • 1.5 tsp coriander powder
  • 1.5 tsp cumin powder
  • 1 teaspoon curry powder
  • 0.5 tsp paprika
  • 0.5 tsp cinnamon
  • 0.5 tsp turmeric
  • 2 liters vegetable broth
  • 100g spinach, roughly chopped
  • 50 cl lemon juice

Method:

  • Heat the vegetable broth, until cooking.
  • Add the vegetables and the spices.
  • Let it simmer for app. 1 hour. Then check the lentils whether they are ready.
  • Take half of the soup, and blend it. Then add it back to the rest.
  • Add the spinach and the lemon juice.
  • Let it simmer for another 30 minutes.
  • Season with salt, pepper and currypowder to taste.
  • Serve with some bread.

mini zucchini pizzas

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I saw this easy and tasty recipe recently on pinterest. I decided to make it on New Year’s eve, and meanwhile it has already become some kind of standard for our festivities. Moreover, it is healthy and like with a real pizza, you can play with the recipes as you want. Below you will find the ingredients for the version on the pictures, but be creative!

Ingredients:

  • 1 zucchini
  • pizza sauce
  • mini mozzarella
  • black olives
  • cherry tomatoes
  • grated parmesan
  • grated Emmental

Directions:

  • Cut the zucchini in slices of app. half a centimeter thick.
  • Also slice the olives, mini mozzarellas and the cherry tomatoes.
  • Preheat the oven on 180°C and/or turn on the grill.
  • grill or bake the zucchini briefly on both sides.
  • place the zucchinis on a baking sheet.
  • Now first add some pizza sauce and then sprinkle some of the grated parmesan.
  • Organise the olives, mozzarellas and cherry tomatoes on your pizza.
  • Finish with the Emmental cheese.
  • Now place the pizza for app. 5 minutes in the oven, until the cheese is melted, and serve hot!

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Duck with Hasselback potatoes and a salad of chicory and roasted figs

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More or less by accident I created a potential Sylvestermenu today.  It started with a recipe for roasted figs with chicory I saw.  The combination watched my interest and I wanted to make it immediately. but as it is a side dish, I needed something to go along with it. Recently I made Hasselback potatoes, and that seemed a logical combination. Then I had to decide about meat: I was thinking about lamb or duck, it became duck.

the recipes for the Hasselback potatoes and the roasted fig-chicory salad have already been published, so here it is only about the duck.

Method for the duck:

  • Prepare the duck by making incisions crosswise in the fatty part.
  • Bake the duck first on the fat part until golden brown. Meanwhile season the other part with pepper and salt.
  • When golden brown, turn the duck around, and bake on the other side until brown.
  • Place the duck in a preheated oven of 200°C for 10 minutes.
  • Then wrap the duck into tinfoil and let it rest for another 10 minutes.

 

 

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