Search

surprising recipes

english version gerechtenweb.wordpress.com

Month

May 2016

turnip cabbage with carrots and sausage

IMG_0287

Ingredients (4 persons):

  • 2 turnip cabbages
  • 500 gr carrots
  • 2 paprikas
  • 250 gr pickled sausages
  • 2 eggs
  • 2 gherkins
  • 500 ml cream
  • 4 tablespoons of curry (or to taste)
  • 500 gr potatoes

Method:

  • Peel and slice the turnip cabbage and the carrots.
  • Cook them in water with some salt to taste (10-15 minutes)
  • Drain them and put them aside.
  • Cook the eggs until hard boiled. Then put them aside, and slice them into small pieces.
  • Peel the potatoes, and slice them into fine pieces.
  • Bake the potatoes with some butter in a pan.
  • Slices the sausages, the paprikas and the gherkins into fine pieces.
  • Bake the paprika with some olive oil for a few minutes.
  • Add the cabbage, the carrots, the cream and the curry and heat until cooking again.
  • Add also a bit of the pickles water of the sausages.
  • Add the sausages, gherkins, pepper and salt to taste.
  • Serve with the baked potatoes while hot.
  • Also cold the salad is delicious, perfect for the next day.
Advertisements

poultry liver with potato pancakes

IMG_0280

Last week I was in Bratislava, Slovakia, where we ate delicious artisanal goose liver (starter) and goose (main course).  The goose liver came with potato pancakes (zemiakové lokše). It was the inspiration for this starter.

Ingredients (4 portions):

  • 250 gr potatoes
  • 100 gr flour
  • salt
  • 200 gr poultry liver (I took turkey liver this time)
  • 1 medium strong red pepper
  • olive oil
  • some fresh parsley and cilantro

Method:

  • Cook the unpeeled potatoes, drain them and peel them.
  • Rasp the potatoes, and mix them with the flour to a consistent dough. It may not stick to your fingers anymore, if needed, add more flour.
  • Roll a sausage of the dough, and cut pieces of approximately 1cm of it.
  • Make pancakes of about 10cm large of the dough (should be 8-10 pancakes).
  • Fry the pancakes in a non-sticking pan on both sides without adding any grease.
  • Cut the liver into thin slices.
  • Chop the red pepper finely and remove the kernels.
  • Heat olive oil in a pan, and bake the pepper and the liver slices on both sides on medium heat.
  • The liver moisture will mix with the olive oil and the peppers to a delicious sauce for the potato pancakes.
  • garnish with some parsley and cilantro.

 

breaded asparagus

IMG_0267

the asparagus season is running again 🙂 In Germany, people tend to roll every dish in breadcrumbs.  So I made this German style asparagus variant.  You can serve it as a starter as well as a main dish, or even eat it cold as a snack.

Ingredients:

  • 500 g fresh asparagus
  • 250 grams of young cheese in slices
  • 250 grams of cooked ham
  • 2 eggs
  • 100g flour
  • 100 grams of bread crumbs
  • lettuce
  • cherry tomatoes

Directions:

  • peel the asparagus and remove the bottom part.
  • Cook the asparagus for 8 minutes in boiling water with a knob of butter until tender.
  • Drain the asparagus and let them cool down slightly.
  • Wrap two or three of them first in a slice of cheese, then in a slice of ham.  Use toothpicks to fasten the rolls.
  • Spread the flower, the beaten eggs and the bread crumbs over three different plates.
  • Roll the asparagus first in the flower, then in the beaten eggs and finally in the bread crumbs.
  • Then fry them in a pan until golden brown and crispy.
  • Serve with salad and some cherry tomatoes.

salad of goat cheese with saffron syrup

IMG_0253

Last christmas, I found saffron syrup in a pop-up store in Antwerp. an interesting ingredient, which I couldn’t resist to buy. This is the salad that was included on the recipe card.

Ingredients:

  • 2 slices of goat cheese
  • a handful of mixed salad
  • some freshly cracked walnuts or pecans
  • chopped dried figs
  • diced fresh mango
  • walnut oil
  • 2 teaspoons saffron syrup

Directions:

  • spread the mixed salad on the dish.
  • Sprinkle the salad with a little walnut oil.
  • Place the slices of goat cheese on it.
  • add the mango, figs and nuts to the salad.
  • Drizzle the saffron syrup over the goat cheese.
  • sprinkle with some walnut oil and enjoy.

Create a free website or blog at WordPress.com.

Up ↑

%d bloggers like this: