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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 – …
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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

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.

 

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.

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