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August 2017

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.

 

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