Saturday, August 19, 2017

Onion Meatloaf and green beans

I packed a lot of fried freeze dried onion chunks into the meatloaf and lots more fresh onions into the sauce. Such an onion delight for someone who likes onions.

I had an opened box of these dried onions sitting around for quite a while and was tempted to throw them away. But now I am happy I found a way to use them.
The green beans were bought on my today's grocery trip to France. A huge bag for just 1 €. I topped and tailed them all and with some mountain savoury from the balcony cooked them.

They were very tasty. And now I have a bag with 2/3 of all the beans sitting in the fridge for more recipes.

350 pork mince
1 egg
90 g bread crumbs
30 g dried fried onions
1 tsp paprika
1 tsp salt
1 tsp pepper
1 tsp herbes de Provence
1 shallot
2 cloves of garlic

2 tbsp olive oil
2 tbsp Ayvar
1 tsp cornstarch in water
1 bay leaf
1/2 beef stock cube
300 ml water
10 ml white wine
1 big white onion
2 blocks of  beef Jus- frozen
1 bit of fresh chili

green beans:
1 kg beans
1 bunch of savoury
1/2 cup breadcrumbs
1 tsp garlic powder
1/2 bunch fresh chives
4 tbsp butter

Get the meatloaf together and let it rest in the fridge for 30 minutes to set again.
In a pan with a lid, brown the meatloaf on all sides, add onion and bay leaf and chili and let it roast a bit.
Add water, wine and stock cube an Jus and Ayvar and bring to a boil. Add cornstarch with water, close the lid and cook for 25 min. Turn the meatloaf twice.

In the meantime clean the beans, cook them with the herbs, drain and soak in cold water for 1 minute.
Make the topping with butter, breadcumbs, garlic powder and chives. Set aside.

Friday, August 18, 2017

Tomatoes and roasted Bread

Getting out of the car I saw some bright red dots in front of me. More tomatoed ripened in one day. Luckily I have an empty lunch box handy. Easy to start picking the fresh tomatoes. A good box full of them went with me into the kitchen.

Now what to do with them? Tomato salad sounded boring, but levelled up tomato salad sounded great. To bring it to an other level, I used a couple of slices of rye sourdough bread, lots of garlic and good olive oil. I had 3 small Baby Bell cheeses sitting in their bright red waxy skin, that together with a good bunch of fresh herbs from the balcony gave a great salad.

300 g mixed tomatoes
3 slices of bread
5 tbsp olive oil
4 cloves of garlic
1 spring onion
3 Baby bell
a bunch fresh herbs
2 tbsp good quality balsamic vinegar
fleur de sel and pepper

Cut the bread into chunks and peel the garlic and chop the spring onion.
Put 3 tbsp olive oil into the pan and start the garlic, then add the bread and spring onion and season with salt and pepper.
Cut the cheese into small chunks, roughly chop the herbs and quarter the tomatoes.
Bring everything together in a bowl and add the rest of the olive oil and the vinegar and a final seasoning of salt and pepper.

Thursday, August 17, 2017

Homemade Mango Tomato Ketchup

I had to harvest two days in a row bowls of tomatoes in all colours and sizes and I was not able to eat all of them at once.
A fresh mango was sitting in the fruit bowl and it was ripe.
It is a not to thick version of a ketchup and I did not use so much sugar.

450 g mixed tomatoes
1 ripe mango
1 shallot
1/2 lemon juice
1 clove of garlic
2 cm fresh ginger
1/4 fresh hot yellow chili
1 1/2 tsp koriander powder
1/2 tsp mild curry
70 g brown sugar
70 ml white balsamic vinegar
pinch of salt and pepper

Put the solid ingredients into a blender and mix fine.
Pour into a pot and add the rest of the ingredients and bring to a boil.
Let it simmer for 20 minutes.
Pour through a fine sieve into clean jars.

Wednesday, August 16, 2017

Chocolate Sweet Rice

We had such a thunderstorm with hail yesterday and the temperature dropped about 12 degrees and when I came home I needed something comforting.
I decided to make a sweet risotto and found some Cadbury milk chocolate and a unripe pear.

The combination of chocolate and pear goes great.
Do you remember the dessert  Pear Helene? Vanilla ice cream with a syrup pear and chocolate sauce. So delicious and so 1980s.

600 ml whole milk
150 g Risotto rice
30 g butter
2 stalks of caramelized ginger
1 pinch of salt
20 g sugar
1/2 vanilla pod
2 eggs
1 lemon
1 pear
1 tsp butter
1/2 tsp sugar
60 g chocolate

Melt the butter in a pot and let the rice coated. Takes about 2 minutes.
Add the ingredients down to the vanilla pod.
Let it cook for 20 minutes.
Break the chocolate into pieces and melt it in the rice. Get it off the heat.
Add the egg yolk and a bit of lemon juice.
Seperate the eggs and beat the egg white to stiff peaks.
Press half the lemon.
Melt butter in a small pan and add pieces of pear with skin on. Add lemon juice and some sugar and cook until the pears are a bit soft.
Grate some chocolate on top.

Tuesday, August 15, 2017

Chicken Miso Ramen

This soup is so good and reminds me of a dish I ate in Japan.
Miso is a famous part of many dishes in that country. In many regions the people make the fermented stuff themselves.

In this Ramen soup is the second main ingredient chicken mince with a good amount of spice. The mix of heat and umami goes straight into the soup to flavour it.
I did not have Ramen noodles at home. I took some Cappellini pasta and cooked it in 2 tsp baking powder. It makes a difference when you cook them this way.

Recipe for 3:
350 chicken breast fillet
2 tbsp Takoyaki sauce
2 tbsp Sriracha
2 tbsp white miso paste
1 tbsp sweet chili sauce
5 cm ginger
4 cloves of garlic
2 spring onions
1 small can sweet corn
2 tbsp soy sauce and Mirin
Ao nori
250 g Cappellini pasta
3 tsp baking powder
1.2 l water
3 soft boiled eggs
2 tbsp light sesame oil

Cook the pasta in 3 l water with baking powder, drain and set aside.
cook the eggs.

Take a mixer and make chicken mince out of the fillets, put in a bowl and add the sauces. Stir well and set aside.
Peel garlic and ginger and chop well.
Heat up the oil and fry the garlic and ginger and add the mince.
Let it turn brown all around and fill in 1.2 l water and bring to a boil.
Cook for 5 min. Add soy sauce and mirin and take a small sieve and put the miso paste in and dissolve it in the broth.

Chop spring onion, peel eggs and open can of sweet corn, put the noodles in the bowls and add soup. Put the rest on top and finish with Aonori.

Monday, August 14, 2017

My perfect dry aged Rumpsteak

I am not a huge fan of steak every day. Mostly the beef is to tough or to bloody for my taste. When I am in the mood to eat one, I look for high quality beef and I prefare dry aged meat. It has a more complex taste and is worth its price.
Eating nearly raw beef is not to my liking, so having a steak English or bleu is nothing for me. I feel as if I have to take a bite out of a living animal.
Beef in steak form well done is a no go, so I have to catch the right moment when I cook it. l rarely go out and eat some in a restaurant, they seldom get it the way I like it. I love the core temperature 58 C.

One other thing is important: a rumpsteak needs the right thickness. Often you get them as thin slices and that wont do.
A big piece of beef steak is lovely. I love the leftover piece to make either a steak sandwich with remoulade sauce and leafy greens or a salad. And I have a bit more the 120 g left of mine. I am looking forward to it!

I bought a 270 g piece of rumpsteak. It was thicker on one side -the shape of a very long Onigri.
I seasoned it with salt and oil and put it in a hot cast iron griddle pan.  4 min on each side. I the stuck a thermometer in and put it into the oven at 140 C fan.  It took 6 min to reach 58 C core temperature.  I shut the heat off and opened the oven door and let it rest for 5 min.
Served on a warm plate!

Sunday, August 13, 2017

Vegan Mexican Polenta with Courgette

The polenta is made with Oatmilk!
We have a supermarket chain named ALNATURA here in our area. They started small in the year 1984 and offered only organic produce. They now have about 114 supermarkets all over Germany. But you can get their organic products in many regular supermarkets as well. So the distribution is much bigger.
I go there- we have 3 supermarkets in the city here - when I look for something organic, that is not sold in the regular stores. I always find something new to try and my vegan kind of cooking is coming along quite nicely.
That does not mean I am a vegan!

The Mexican polenta contains a lot of ingredients, such as: Kidney beans, tomatoes, bell peppers, onions, garlic, chili, cumin and coriander and some more spices.

I still eat parts of my snake like courgette, I am preparing it Balkan style with onions and Ayvar.

recipe for 2:
450 ml oatmilk
125 g polenta mix Mexico
350 g courgette
1 tbsp olive oil
2 spring onions
salt and pepper
3 tbsp Ayvar

Bring the milk to a boil, stir in the polenta and pull the pot away from the heat. Let it sit 3 min and it is done.
Chop the courgette into bite size pieces and the spring onion into rings. In a pot heat the olive oil and put both in and season with salt and pepper, on a medium heat cook until the courgette is done
I left the skin on, so it took a while longer. Add the Ayvar and a dash of water.

Ready to serve.