Banana Rhubarb Vanilla Jam

Banana-Rhubarb-Vanilla Jam

This is an exotic adventurous combination and you might be shaking your head.. no problem... i was sceptic myself when i tasted this jam the first time.. I had seen it on a farmers market and the lady had about a hundred different kinds of jam in her booth - she gave out samples with this jam... i really liked it... it is definatly happy food and cheers you up... banana and vanilla have this effect... the rubarb gives it a bit tartness .. lovely.. you should try it..

I found the recipe on my german recipe board and made it this afternoon - this is a very frugal recipe as most of us always have a few bananas on hand and rhubarb is in season and costs next to nothing.. if you grow it yourself even better (ours is not ready yet) i think the most expensive ingredient in this one is the vanilla bean.

This morning i baked a few yeast buns to go with the jam.... Alissa

Banana Rhubarb Vanilla Jam
5 bananas
2 lb rhubarb
1 vanilla bean (i used a tahiti bean)
juice of one orange
juice of one lemon
2 lb sugar (in germany we use Gelierzucker which has a jell maker in it)

you could ad white rum or pinepple if you like!

Sterilize jam jars! I used 8 small jars.

Wash the rhubarb and cut in lenghtwise in half and then chop it in cubes and put in a huge pot. Mash the bananas and add to the pot,
pour the juices over and the vanilla and sugar and bring to a boil. stir steadily and if it starts to foam remove and stir till rhubarb gets mushy. I pureed the jam at this point if you like it chunky just omit this step. Keep stirring till jam starts to thicken.
Have your jars ready and fill them (a funnel helps. Fill and seal and turn the glasses upside down.

Voila....

Frisian Raisin Teacake

Frisian Raisin Teacake

this is the teacake i was always looking for and searched in the wrong direction - i remember a teacake from my childhood and i always thought it was an english fruitcake or similar (which i like) .... and by surprise i came across this traditional frisian cake on a german recipe board. When i made it and had my first bite it i knew it was the cake i remembered so well. It is extra moist, has a very nice lemon fragrance to it and the raisins gives this a special texture and flavor...
Tastes best after 2 days wrapped tightly.... especially nice with a cup of black tea and rock sugar and cream just the way the frisians do... When i was a child my parents owned a cottage a the north sea coast in germany, east frisia, and our neighbors taught us how to drink a propper cup of tea in thin bone china and with the special order as how to fill the cup and all... they had tons of local specialties and food we had to taste they were so friendly.
The lady that took care of our cottage when we were away made wonderful cakes and her frisian new years cookies were a miracle and flavor explosion. She was a farmers wife as most of our neighbors were and she made soemthing out of everythign they produced... she was either in the kitchen, the field or going on her bike delivering newspaper or chatting with a neighbor. She was very nice too us kids and always had a treat ready... The weirdes thing she served her kids were pasta with butter and sugar - we found that completely odd till we ate it... yumm... We used to go and get the milk from down the street with a metal milk can direktly from the cow not pasteurized or anything and we would put the milk in a bowl in the fridge and over night the cream would flood on the surface - that cream was added onto the tea and never was to be stirred... the rock sugar was at the bottom... oh i will never forget those days and teas... Alissa

Frisian Raisin Teacake

250 g/ 1 cup 2 tbsp butter
200 g/ 1 cup sugar
1 Tbsp vanilla sugar
4 large eggs
1 Tbsp lemon flavor oil
375 g/ 3 1/2 c flour
2 tbsp baking powder
1 cup milk
250 g/ 1 1/3 cup golden raisins
(1 package candid lemon peel)
a bit icing sugar
a bit of rum

Preheat the oven to 350°F/ 180°C and grease a bundt pan or spring pan or a loaf pan whatever you prefer and flour..

Wash the raisins and then let them sit in boiling water for a while , then drain and put them in a bowl wiht a shot of rum.

Cream the butter, sugar and vanilla sugar butter, sugar, vanilla sugar till fluffy.

Now divide the eggs and add egg yolks to the butter mix. Then add flour and baking pwoder and the milk bit by bit till you have a smooth and even batter. Now beat the egg whites with a dash of salt till it is stiff and slowly fold under the batter, then add raisins and if you like lemon peel.

Fill in prepared baking tin and bake for 1 hour and make the ckae test.

Let chill and then dust with a bit of icing sugar...

Wrap in foil and it gets better every day...

Book Review - Fellow Foodies

Chocolate & Zucchini

i just finished reading the first book of the amazing food blogger Clothilde... She lives in Paris, France and has spend 2 years in San Fransisco as a software engineer and has discoverd her love to cook inthe Bay area... After her return to TFrance she started to write her Food blog and soon became very famous for her wax of cooking all over the world... No surprise a cookbook was in its making...
She has a very catching style to express herself in details and you can almost feel and smell the food she talks about. You are complete with her the moment you open the book. Her cooking speaks for itself. I always admired her recipes and blog ... go there look for yourself i am sure you will enjoy the page and the food she talks about and prepares it's fun to read on her blog you think you eat with her in Paris France. http://chocolateandzucchini.com/




Now here is a another cookbook from the No. 1 Foodblogger - she is voted on that position from Times online Top 50 list...Molly Wizenberg the owner and creater of the "Orangette" blog .

This book is wonderful - she is sort of giving a biography about herself and the food she grew up with, her family and how the certain recipes went into the family recipe box or her own... it is easy reading, funny, you really feel as if oyu sit next to her and hse tells you her life in a very catching way... http://www.orangette.blogspot.com/
Alissa

Here the top 50 list of foodblogs http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/real_food/article5561425.ece

Involtini di Melanzane

Involtini di Melanzane

this is a lovely addition to any antipasti platter....
Ingredients
1 large eggplant
1/2 pound mozzarella
1 cup fresh basil leaves
Extra virgin olive oil for frying
1 1/2 cups tomato sauce
1/4 pound prosciutto slices
1 cup Parmigiano Reggiano cheese
Salt & pepper to taste

Preparation
Peel and cut the eggplant horizontally into 1/4 to 1/2 inch thick pieces. Sprinkle each side with salt & place them on a platter or in a colander with a plate underneath. Let stand for approximately 30-45 minutes. This will help eliminate most of the moisture. Rinse each slice and pat them dry. Preheat oven to 350 degrees. In a skillet heat oil. Place a single layer of eggplants in the skillet and fry until each side has turned brown. Drain slices by placing them on a paper towel.
Evenly cut the mozzarella cheese so that you have one piece for each slice of eggplant. Make sure the mozzarella is slightly smaller than the eggplant slices. Place the eggplant on a workable surface. Add a basil leaf, a slice of mozzarella, a slice of prosciutto and salt & pepper to taste on top of each eggplant.
Take about half of the Parmigiano Reggiano cheese and sprinkle it on top of each slice. Take one end and start rolling. When you finished rolling the eggplant you can either fasten the end with a toothpick or you can place that side down in the dish so it will not open. In an ovenproof baking dish place 3/4 cup of the sauce and evenly spread it. Lay each piece in the dish. Pour the remaining sauce and sprinkle the remaining Parmigiano Reggiano cheese over top of each piece.
Put the dish in the oven and bake for approximately 20 minutes.

Smoked Salmon Spinach Roll - Appetizer

Smoked Salmon Spinach Roll - Appetizer

this is an easy but fancy looking appetizer

8oz frozen spinach leaves
4 large eggs
nutmeg
salt
pepper
1/2 bundle dill
7 oz (1 package) cream cheese
1/2 organic lemon, (juice and rind)
9 oz smoked salmon (good quality)

Let the spinach defrost and preheat the oven to 400°F.

Divide eggs and mix the egg yolks with nutmeg, salt, pepper and the drained and pressed spinach (we want very little liquid from teh spinach) and mix in a blender.

Beat the egg whites with a dash of salt and fold carefully under the spinach mix.

Line a cookie sheet with parchment paper and carefully coat it with the spinach mix - not too thick!
Bake for 10-12 min and carefully remove by lifting the crepes with the parchment paper in one piece or you have to start all over again we want a perfect roll.... Cover with a kitchen towl and let chill.
Wash the dill and chopp finely. Mix the cream cheese wiht lemon juice and lemon rinf, salt and pepper. Smear the cream evenly onto the crepe and then coat with thin slices of smoked salmon and roll up from the wider side!! Wrap in foil and chill. Before serving you slice in finger thick slices...

You can serve this as an starter, amuse bouch or a snack.... great for a cocktail party or a reception.... you could serve that on bread, on a little salad or on its own...

Starchef Johann Lafer is BBQ-ing on German Radio and we cook a long...

This is the 4th time that our famous chef is throwing a BBQ Party on my favorit radio station SWR3... He cooks, and explains and all on the radio... this is crazy but it works..

Mr. Lafer gives out the shopping list one week before the event and one day before the cooking you get the recipes on the SWR3 website...
The whole show starts at 4 in the afternoon May 1. 2009 and Germans all around the world bbq along gourmet recipes... it is amazing so far SWR3 know of over 100.000 people that grilled to the radio in the past 2 years....

This is how it goes - you buy the ingredients and get the recipes one day ahead and you prepare the grill by 4 in the afternoon and then Mr. Lafer tells on the radio (while he cooks and prepares) what everybody has to do.. in the breaks they play music and talk to people at home that have registered their party on the SWR3 webpage.... http://www.swr3.de/ (german) and get a call from the station to check how they are doing... there are endless pics of people that took videos or pics of their party and many many reviews how much they enjoyed the food.

This year i will cook along aswell - i have all ingredients at home... and can't wait to taste and see what is going to happen to the ingredients so far i heard rumors the grilled dessert wil be a sweet calzone... i am really excited and will post pics this weekend after the event... i am sure its going to be a lot of fun...

www.johannlafer.org


Johann Lafer

Already as a child, I was just as happy to cook as I was to play football (soccer). I grew up in the Steiermark (Austria) and most of the products we cooked came from our own farm. Hence, I learned very early on to have great respect for food and even today, the quality of the products and greatest care during preparation are the guiding principles for my cuisine – as well as natural individual creativity. After training in Graz, I decided to go to Germany. First to Berlin, then to Hamburg to Josef Viehauser at Le Canard. Co-operation with Dieter and Jörg Müller and then with Eckart Witzigmann in the years thereafter made a great impression on me. After a stopover with Gaston Lenotre in Paris, an introduction to the wonderful world of patisserie, I applied for my first job as executive chef – with Silvia Buchholz-Lafer whom I later married. For 11 years I worked as executive chef and later owner together with my wife of the Restaurant Le Val d´Or in Guldental. When the Stromburg came up for sale in the neighbouring Stromberg, we didn’t hesitate very long. After comprehensive conversion work – a challenging task – we opened Johann Lafers Stromburg at the end of 1994 with our restaurant Le Val d’Or and the Bistro d’Or.Even today, the shining eyes of our guests are my biggest motivation.

What was your most moving culinary experience? My most positive experience was when my 14-year-old daughter served me a perfectly prepared dessert from my first cookery book. My worst experience: during an invitation in China I had the “honour” of discovering the eye of a sheep in my soup. It took a great deal of inner persuasion before I managed to swallow it whole, so as not to appear impolite. For days after, I had the feeling that something was looking at me from the inside.
The most amusing kitchen incident you ever witnessed? A guest informed us that he planned to propose to his sweetheart and so he asked us to hide a very valuable engagement ring in a dessert. To his clearly visible horror, his fiancée swallowed the tartlet, together with the ring, in one. The two did marry later at our hotel but with a brand new ring.
Your best piece of advice for amateur chefs? Amateur chefs love to cook and to conjure up culinary delights for their friends. However, as an amateur chef normally doesn’t have a large brigade behind him, good timing and organisation are all the more important.You shouldn’t overdo it on any one occasion, but invite friends around regularly. It’s best to try the dishes out beforehand, to always choose high quality products and to prepare them lovingly and carefully.

Source: world wide gourmet com.. you will find a few recipes in english but most recipes are in german.

pic by Alissa

PEANUT JAM JEWELS
adapted, from "How to be a domestic goddess" Nigella

125 gr./ 1/2 c butter
100 gr./ 1/2 c brown sugar
100 gr./ 1/2 white sugar
2 large eggs
200 gr./ 3/4 smooth peanut butter
1 tsp. vanilla extract
1/2 tsp. baking powder
pinch of salt
Strawberry jam (50 large spoonsfull)
2-3 baking sheets


Cream the butter and the sugars. When light and fluffy, add the eggs, one at a time, then the vanilla. Add the flour and baking powder and salt, mix, and put in the fridge for 1 hour.

Preheat the oven to 180ºC/350°F

Make balls of dough about the size of a walnut. You´ll get abour fifty. Flatten them slightly, and make a hole with your finger, quite deep, or it will dissappear as the cookies rise in the oven.
In fifteen minutes they´re done, and this is in my weird oven, that only heats from beneath. They should be golden at the bottom, don´t worry if they look undone, they´ll harden as they cool.
Inmediately after they´re out, put a splodge of jam in the hollows (will set on the hot cookies), or a piece of dark chocolate.
This is a big batch, but they keep very well in a tin for a couple of days, and freeze perfectly.

Homemade Crackers...

adapted from krissywats on chowhound.com

Here's the basic recipe.
2 Cups flour
1 tsp. baking powder
1/2 tsp. salt
2/3 Cup warm water
1/3 cup vegetable oil

Preheat to 400°F. Lightly grease two large cookie sheets (I use spray). Combine flour, baking powder and salt (I use a little extra of kosher or sea salt). Stir in water, oil and mix until a smooth dough forms. Half dough and flatten to edges on each cookie sheet (this is the only part that takes a little time - a small rolling pin would be great but I use my fingers and love the uneven texture of them). Cut them on the sheet before baking (I use a pizza cutter). If you want you can do an egg wash of one egg white and 2 T water brush the tops and sprinkle on sesame seeds. I have used an unfiltered olive oil instead of vegetable oil. I typically throw in a bunch of chopped rosemary or whatever comes to mind....

You could really do anything you wanted with these.....

They are a simple crackers but seriously addictive and always a big hit. Once I topped with goat cheese and honey and served as an appetizer. But the Toppings can be just as creative...

They do also very well next to a freshly made tomato soup or similar!!

Easiest & Sexiest Salad ..by Jamie Oliver

this recipe was reviewed so many times at the german recipe board i am on i made it and i am a fanatic too - lol... it is really easy and a nice potluck dish or a light supper.... serve this with a fresh flatbrad or ciabatta.... Alissa

For the salad
6 ripe figs
6 slices prosciuitto or Parma ham
A good handful green or purple basil
6 small balls buffalo mozzarella, torn

For the Honey and Lemon Juice Dressing:
1 tablespoon good honey
6 tablespoons extra virgin olive oil
3 tablespoons lemon juice
Sea salt and freshly ground black pepper

Directions
Cut a criss-cross in the figs, but not quite to the bottom, and then, using your thumb and forefinger, squeeze the base of the fig to reveal the inside.

Place the figs on a large plate and weave around I piece of prosciutto or Palma ham around each fig.

Add the ripped up basil and the buffalo mozzarella.

Drizzle over the honey, making sure each fig has some in the middle, then drizzle the olive oil, lemon juice, and salt and pepper.

Or: Mix all the dressing ingredients together in a bowl and season, to taste, then drizzle everything with the honey and lemon juice dressing.

BRACIOLE DI MANZO (BEEF ROLLS IN TOMATO SAUCE)

this recipe was tracked down after a longer search to find the perfect copy of the recipe that Debbie cooked on "Everybody loves Raymond". This is a traditional italian recipe - so unfortunalty a million versions but i wanted the one with the pinenuts and raisins.... i cooked it immediatly and it went over extremly well... I have to cook it again soon!!
Alissa

1 pound boneless beef top round, trimmed of fat and cut into 4 thin slices
Salt and freshly ground pepper to taste
4 thin slices prosciutto di parma
1 thick slice provolone cheese (about 2 ounces), cut into 4 equal pieces (optional thin mozzarella or fotina works well too)
2 tablespoons pine nuts
2 tablespoons currants or raisins
1 clove garlic, peeled, chopped
1/4 cup extra virgin olive oil
2 tbsp fennel seeds, crushed
1/2 tsp crushed garlic
1 tsp sugar
1 medium yellow onion, peeled, chopped
1 cup dry red wine
4 large ripe tomatoes, peeled, seeded and chopped (canned are a great substitute)
1 tablespoon chopped fresh flat-leaf parsley
3 or 4 fresh basil leaves, torn into small pieces

Place the meat slices between 2 sheets of plastic wrap and gently pound with a meat mallet until they are 1/4-inch thick. Sprinkle with salt and pepper. Lay a slice of prosciutto and a piece of cheese on each one. Sprinkle with a few pine nuts, currants and garlic. Roll up the slices, tucking in the ends. Tie the rolls at 1-inch intervals with kitchen string. In a large skillet, warm the olive oil over medium heat. Add the beef rolls and cook, turning as needed, until browned on all sides, about 15 minutes. Add the onion and garlic and cook, stirring occasionally, until tender, about 5 minutes longer. Add the wine and cook until most of the liquid evaporates, about 2 minutes. Add fennel seeds and the tomatoes and sprinkle with sugar, salt and pepper. Reduce the heat to low, cover and simmer, turning the rolls occasionally, until the beef is tender when pierced with a knife, about 2 hours. Check from time to time to see if the sauce is becoming too dry; add a little water if needed. Uncover, scatter the parsley and basil evenly over the rolls, and cook for 2 minutes longer. Taste and adjust flavor to your liking. Transfer to warmed, individual plates, spooning the sauce over the top, and serve at once.
Makes 4

Liking, Not Loving

Having heard so much about these wines...I bought 3 bottles..a previous post was the first I tried..here are the other two. Now..regular readers will know I love Pinot Noir & Spätburgunder...but my palate grew up on Cabernet Sauvignon and Syrah..so I have seen and tasted most things in the last 30 years of drinking. Maybe Cabernet Franc is something I like ..but don't love. None were 'bad' wines...but as I say..it is sometimes down to styles & tastes.
Bernard Baudry Chinon
Les Granges 2007
Loire France
The basic wine from Baudry..is lively..with liquorice tones...and a range of wild forest berries.. easy drinking..a luncheon wine.
Points 15

Bernard Baudry Chinon
Croix Boissee 2006 Loire, France
After the Clos Guillot and the Granges I was hoping for a knockout wine to convince me that I could start to love these wines. Liking and loving..big difference with anything we admire....dark berries on the nose..and more minerally than the others...a variety of wild smells..palate showed quite dominant acidity and dry tannins..so I left it until next day...it had broadened..and needs food now. Difficult wines to appraise when young is my thought...and as they are well-liked elsewhere..I bow to more experienced tasters of the style. This was € 19,-- and for that amount there are more wines that appeal to me.
Points 16.25

B-52 Balls

i have no idea where i got the recipe - doesn't matter it is great, easy, quick and a nice little treat at your christmas party or all year round... espcially popular to those who like it sweet and enjoy a little booze that lingers in there ;-)
This is something anybody can make and looks like it wasn't so easy after all...
Alissa

2-cups finely crushed vanilla wafers or digestives or your favorit cookie
1-cup icing sugar
1/4-cup almond paste, room temperature
2-1/2-tbsp Kahlua
2-1/2-tbsp Grand Marnier
2-1/2-tbsp Bailey's Irish Cream
2-tbsp white corn syrup
10-12oz. semi-sweet chocolate (best quality makes a lot of a difference)
2-cups very finely crushed toasted almonds or your favorit nut

In a bowl, mix the wafers, sugar, almond paste, liqueurs, and corn syrupMake sure the almond paste is well blended with the other ingredients. Press mixture into shallow pie plate and refrigerate until firm enough to form into balls. This should take 20 minutes or so. Melt chocolate in a double boiler over gently simmering water. Roll mixture into small ball, impale each on a toothpick and dip into the melted chocolate, coating evenly. Roll gently in toasted almonds then place on large trays to harden. Store in airtight container in refrigerator or shelf. Serve at room temperature.

Vegetable Lasagne Roll-Ups

Vegetable Lasagne Roll-Ups
recipe of Sue Doeden

This recipe sprung in my face while i was researching a vegetable lasagne version for a user at the german bulletin board. I printed it, made it and loved it.... i also posted this recipe at the TOH bulletin board and got some attention on there aswell...
If you look for a different way to serve old fashioned lasagna try this. It makes a very pretty presentation on your plate and tastes sooo well. If you like a healthier version use whole wheat pasta or make your own. This is real comfort food... Alissa

Vegetable Lasagna Roll-Ups
8 lasagna noodles
1 tablespoon olive oil
1/2 of a medium onion, chopped
4 garlic cloves, minced
3/4 cup grated carrots (about 3 medium)
1/2 cup finely chopped red bell pepper
1 (5- or 6-ounce) bag baby spinach
1/3 cup pine nuts, toasted
2 (15-ounce) containers ricotta cheese, divided
1/4 cup freshly grated Parmesan cheese
1/4 teaspoon ground nutmeg
Salt and pepper to taste
1 (26-ounce) jar meatless pasta sauce
1/2 cup grated mozzarella cheese
3/4 cup half-and-half or whipping cream
2 tablespoons Marsala wine

Preheat oven to 400 degrees. Coat the inside of a 9- x 13-inch glass baking dish with olive oil.

Cook lasagna noodles according to package directions, removing noodles from the water when they are still a bit underdone. Lay the noodles flat on a clean, dry kitchen towel.

Heat olive oil in a large skillet. Add onions and sauté until softened. Add garlic, carrots and red pepper to skillet and sauté until peppers and carrots are just beginning to soften. Add spinach leaves. Continue to cook and stir until spinach is wilted. Remove skillet from heat. Add pine nuts, ricotta cheese, Parmesan cheese, nutmeg, salt and pepper. Mix well.

Spread 1/8 of ricotta-vegetable mixture on each of the cooked lasagna noodles. Roll them up. Spread 1 cup of pasta sauce in the bottom of the baking dish. Place the 8 roll-ups on the sauce, seam side down.

In a bowl, prepare Creamy Marsala Ricotta sauce by mixing remaining 15-ounce carton of ricotta cheese with whipping cream and Marsala. Season with salt and pepper. Pour Creamy Marsala Ricotta Sauce over Lasagna Roll-Ups in baking dish. Spoon remaining pasta sauce over all. Sprinkle with mozzarella cheese. At this point, the dish of lasagna roll-ups can be covered and refrigerated for up to 24 hours. Allow dish to sit out at room temperature for about an hour before baking. Allow for a longer baking time, from 30 to 45 minutes. If you are making and baking the roll-ups, place the dish, uncovered, in preheated 400-degree oven for 20 minutes, until heated through and bubbly.

Makes 8 servings, 1 roll-up per serving.

Adjustable Measuring Cup

Ever since I use american recipes and measuring cups I found I disliked measuring out ingredients like peanut butter, shortning etc. Every time I found it yucky, difficult, and sticky.

The worst part of it was getting it out of the cup once it was measured. I usually had to use that cup again later for other dry ingredients, which mean having to get it washed, and dried, and ready to go again.

My good friend Berny was kind enough to send me this wonderful gadget - she had visited me last summer and we baked together and i told her about this problem and she explained about this fantastic little thing... I thought i have to give it a try..

In Germany we do not use measuring cups - only scales - so i couldn't get it here and Berny was so sweet and send it to me as a present!! THANK YOU

If you do cooking with sticky, gooey things - get this cup! It is fun, easy! Alissa

A Dancing Queen

Over the last year I have found a change in the 'other' whites grown in Germany. Chardonnay, Weissburgunder & Grauburgunder were often flabby and overblown. Recent examples seem to have a 'Riesling' style to them..they are livelier..the oak reined back...the signs are they will be a match for any top whites..anywhere.









Ökonomierat Rebholz Chardonnay
Barrique 'R' Spätlese trocken 2007
Pfalz, Germany
Butter aroma...honeyed melons...surprisingly well-balanced..this barrique wine has the oak beautifully integrated...there is a light dancing acidity...each mouthful is a pleasure..elegant and very harmonious.. Drank this with 'Schnitzel', new potatoes and some fresh white Asparagus(I prefer green...but the market stalls had only poor quality..so white it was)..as the evening sun went down..a good Havana cigar needed accompaniment..and the Chardonnay was perfect. Same price as the PiNo.
Points 17.5

Persian Diamond Rice "Javaheri-Polow"

picture courtesy of funkhaus europa


Persian Diamond Rice "Javaheri-Polow"

I saw this dish on german TV and it was made in the show "the perfect dinner" by Heidi from Hamburg she is married to an iranian and she cooked such a lovely and colorful persian meal - 3 courses. Watching this show i was already drooling. She had such a sweet attitude and was a perfect hostess... i had to print her recipes off the internet and have made it two times since with big success and my family really love it. It is a bit of work but its worth every step of the way and it looks sooo beautiful and bright when it is done.... love it Thanks Heidi!
Alissa

Serves 5

5 chicken breast
4 cups basmati rice
1 1/2 tsp saffron
1 organic lemon
salt, pepper
1 tsp kurkuma
5 carrots cut into small sticks
1 cup barberry (sereschk)
1 cup candid orange peel
1 cup golden raisins
1/2 cup almonds slivers
1/2 cup pistachios
sugar
oil

wash the rice 3 times and put into a big pot and cook with lots of salt water. After 10 min, when the rice has started to get tender but is still al dente, fill the rice in a colander and rinse wiht cold water. In that now empty pot meld butter or oil and then put the rice back and form a pointed pile like a mountain. Then make 4 holes with into the rice with your wooden spoon handle till the bottom of the pot. and put back on the stove over high heat and let brown for 4 min, then add 1 cup of water and then close very tighty with a lid and a kitchen towel so that the steam can't come out!!!! now reduce to low heat. After 20 min rice is perfect!! Too loosen the browned rice at the bottom put the pot immediatly in the sink that is filled with a bit of ice cold water. You will hear a pssssschhh sound - that is great!

Remove the silver skin from the chicken breast. Then stir the saffron in a mug and add boling water, stir well and pour half of it in a bowl. now add lemon juice, kurkuma, salt and pepper to one half of the saffron water and marinade the chicken in that for 1 hour. you can do that the night before

Heat oil in a pan and brown chicken breast and all sides and finish it of in the oven on high for 6 min.

To candy teh carrots blanch the carrot sticks in hot water and then melt butter in a skillet and add carrots add sugar and the other half of the saffron water and let simmer till carrots are tender.

Before serving put the hot rice on a big platter, roast nuts and wash the barberry orange peel, and raisins and roast with a bit of butter and add a bit sugar and let caramelize. Now decorate the rice with chicken pieces and arrange the nuts, berrys, raisings, carrot stiks and orange peel around the rice and over...

Serve

Red Lentil Kofta (Mercimekli Köfte)

Adapted from my friend Filiz - Thanks a lot you have provided me with lots of terrific turkish dishes that i did enjoy very much
Alissa

1 cup red lentils
1 cup bulgur
2 onions, chopped and fried golden brown
2 scallions
1/2 cups finely chopped parsley
1/4 cup olive oil (not extra virgin)
1 tbsp lemon juice
1 tablespoon turkish red pepper paste (ajvar or harissa)
1 tsp cumin
1 teaspoon of salt, or more to taste
ground black pepper
to taste lemon wedges, for serving

Put the red lentils with 1.5 cups of water in a medium (4 qt) pan. Cover pan and cook on low heat until water is absorbed and lentils are cooked, 15-20 minutes.
Put the bulgur in a large bowl, and add the cooked lentils. Mix thoroughly with a wooden spoon and cover the bowl with plastic wrap.
While the bulgur absorbed the liquid of the lentils, cook the chopped onion in the olive oil until translucent. Add the harissa, and cook until the onions are very soft.
After the lentil mixture has rested for about 15-20 minutes, check for doneness. If the bulghur is too dry, add some more boiling water slowly, then cover with plastic wrap and let sit another 10-15 minutes. Be careful not to add too much water; the goal is to have a smooth paste that can be shaped, but neither too dry not too wet. Be sure to add only a little water at a time.

When the lentil/bulgur mixture is at the right consistency, add the cooked onion mixture, the lemon juice, parsley, green onions, cumin, salt and pepper. Taste and adjust seasoning if necessary.

Now form the koftas: take a chunk a bit bigger than walnut size, and roll in your palm and fingers to give it an oblong shape. Shape all of the mixture in this way and arrange decoratively on a plate with lemon slices or wedges.
Serve koftas at room temperature accompanied with olives and turkish salads

Rhubarb Orange Ginger Crumble

Jamie Oliver Recipe

Serves 4 to 6

This is a classic rhubarb crumble recipe but I've given it a little twist by adding fresh ginger and rolled oats to make the best crumble mix ever. It's an absolutely delicious combination of flavors and really nice served with thick Jersey cream or cold custard (Bird's of course - my only vice at the moment)

2.2 pounds rhubarb, trimmed and sliced into large chunks

2/3 cup brown sugar

zest and juice of 1 orange

1 scant cup flour

1/2 cup cold butter

1/2 cups rolled oats

2 pieces of fresh ginger, peeled and chopped

Preheat your oven to 350F. Put the rhubarb and half the sugar into a pan. Add the orange juice and zest, put a lid on top, bring to the boil and simmer for a few minutes. Remove the lid and simmer for around 5 more minutes, until the rhubarb has softened slightly. Spoon into an ovenproof baking dish or individual dishes and spread out evenly across the bottom.

To make your crumble topping, use your fingers to lightly rub together the flour and butter until the mixture resembles fine bread crumbs. Stir in the oats, the rest of the sugar and the ginger. (If you like, you can make the crumble topping in a food processor. Just whack in the flour, butter, sugar and ginger and whiz up. Add the oats for the last 10 seconds.) Sprinkle the crumble over the rhubarb and bake in the preheated oven for 40 to 45 minutes or until the rhubarb is bubbling up and crumble is golden.

Amaretto Chocolate Truffle Cake

250g/ 9 oz 70% dark chocolate, chopped
150g/ 1/2 cup + 2 tbsp butter, cubed
150g/ 2/3 cup sugar
5 eggs, seperated
30g/ 1/4 cup ground almonds
1 tbsp amaretto or bourbon

Heat the oven to 160°C/ 350°F. Butter and line the base of a springpan (23cm).

Melt the chocolate and butter together either in short blasts in the microwave or in a heatproof bowl set over a pan of simmering water. Stir until smooth. Allow to cool a little, then add 50g/ 4 Tbsp sugar and 1 egg yolk. Gradually add remaining egg yolks as you mix. Stir in the almonds and amaretto.

Whisk the egg whites with a pinch a salt until they hold soft peaks then gradually whisk in the remaining sugar, a Tbsp at a time until the merigue is stiff and glossy. Loosen the chocolate mixture with a spoonfl of egg white then fold the rest of the meringue in with spatula or large metal spoon, trying to retain as much of the volume as possible. Pour into tin and bake for 30-35 min.

Leave the cake to cool in the tin on a wire rack for 15 min, it will sind but don't worry - this is meant to happen. Remove the springpan sides of the tin and leave to cool completly.

Serve with whipped cream (maybe flavorued with amaretto) and with some fresh strawberries.

Serves 8

Tomato Soup Cake - Campbells....

found this recipe years ago in my NY Cookbook... made it and liked it very very much... it is a retro recipe and has a old fashioned charm that i like...
Not made very often in this house due to the fact that condensed tomato soup is not available in Germany... only in special stores that carry american products..
Alissa

1/2 c. shortening or butter
1 c. sugar
1 can condensed tomato soup
1/2 t. baking soda
2 c. flour
2 t. baking powder
1 t. cinnamon
1 t. nutmeg
1 t. cloves
1 c. raisins or dates
1 c. roasted walnuts

Icing:
4 oz. cream cheese
1 1/2 c. powdered sugar
1 t. vanilla
milk

Cream shortening and sugar. Add soup and baking soda, beating well. Sift dry ingredients together and beat into wet mixture. Pour into a 9×13 inch greased and floured pan.
Bake at 350° for 45 minutes.

In a small bowl, beat cream cheese until smooth. Add powdered sugar and vanilla. Add milk as needed to make frosting spreadable.

Azuki Tonka Muffins by Alissa

this is my own invention that i created today..but i am not happy about the end result... A few weeks ago i got some azuki beans (red beans) to make some red been paste buns.... i had some red been paste left so i thought hmmm i could play around with that and make muffins..... and voila... here they are ... i had to make up my mind about the flavoring as the beens have a very nice sweet nutty taste on their own that i wanted to keep. I added some Tonka bean that i freshly grated, saigon cinnamon ...WOW i could just eat the batter -lol.... anyway they are in the oven while i am typing this and i can smell the tonka... it is such a very special sexy aroma... Alissa

1 1/2 cups all-purpose flour
1 tsp baking powder
1 cup red been paste (homemade)
1/3 cup vegetable oil
2 large eggs
1 tsp freshly grated Tonka
1 tsp cinnamon
1 cup brown sugar
1/2 tsp baking soda
1/2 tsp salt

Line your muffin tray and preheat the oven to 350°F.

Whisk together bean paste, oil, eggs, spices, sugar, baking soda and salt until smooth, then whisk in flour and baking powder just until combined.

Divide batter among muffin cups (3/4 full). Bake until puffed and wooden pick inserted into center of muffin comes out clean, 25 min.

Cool in pan on a rack 5 min, then transfer muffins from pan to rack and let cool....

The result is ok and moist but i still have to work on this recipe i am not satisfied with the texture and the muffin look itself...

Cookbook recommadations


The Wagamama Cookbook with a DVD

this is a cookbook that was given to me as a christmas gift 2008.... it is a very interesting cookbook if you like healthy japanese style snack food and Ramen.... which i do very very much..... So i was very happy to receive this gift ... If you enjoy japanese noodle dishes and would like to make them at thome this is the book for you they description is very easy to follow and can be done by anybody.... this is a great book for people that slowly want to try to cook a japanese dish at home....Yo udon't need expensive kitchen tools or expensive ingredients - just your local asian food market and off you go....

Alissa

This cookbook is i think the best treasure for day to day cooking to me.... she is a food blogger in germany


Delicious Days is a fantatsic cookbook that i had to read from cover to end in one go... i have marked so many single recipe with post-it flags. Apart from the recipes she has included stories about the food and how she became a blogger...Its in english! have a look at her blog http://www.delicousdays.com/... i am a big fan and so far every recipe worked out fantastic... she has a wonderful eye for style, sensational pictures and her descriptions of the recipes are so precise and easy to follow. I am sure you will not regret getting this cookbook it is available in german and english.... i have the english version and i will never ever give it away. So far i guess i have tried 1/3 of her recipes....
The easter brioche are made with her recipe.. ! Alissa



Pass the Polents. and other writings from the Kitchen by Teresa Lust

i came across this book by accident i was looking for soemthings else and the title interest me and i am not sorry i got this book - i couldn't put it down i had to finish it in one weekend and immediatly had to cook at least 3 of the included recipes... It is a wonderful, cheerful and also funny... plus you learn so much in such an easy way... I have given this book as a git to people that enjoy cooking and reading about food like i do.
Alissa

"Food is not merely about calories and minimum daily requirements and metabolic pathways. At its very heart, food is about people."--from Pass the Polenta

Likewise, people are at the heart of this warm, personal collection of food- and family-inspired essays by former professional chef and food historian Teresa Lust. An Italian immigrant grandmother who plucked chickens in the backyard; an introverted mushroom forager who collected chanterelles in the woods; a German auntie who learned to knead bread in a wooden bucket; an unassuming wine shop owner who, after closing, offers a bottle of Châteauneuf-du-Pape and a delightfully unpretentious way to value a wine--all are key ingredients in the zesty culinary heritage that Teresa Lust lovingly serves up. Like the creamy, sweet polenta that wooed her father into her mother's robust Italian family, this book is filled with a myriad of rich flavors, history, kitchen tips, and recipes. Lessons in life learned at the stoves of the many seasoned cooks in Lust's world, these wonderful true stories are an expression of art and love, family and self, soil and the seasons. Random House

Chapchae... Korean Dish

Some of you know that i have spend a year in South Korea as an exchange students.... during that year i had the wonderful opportunity to live in 4 host families in different areas of Korea... In my last family i was very fortunate to live in the house of my best korean girlfriend and she loved to cook and so did her mom and aunt... this family was in the upper class and they had a luxurious kitchen for korean standards.... so i spend a lot of my time that i didn't go out or work in that kitchen helping the maids and my hostmom to prepare food... many things i have forgotten but manythings i will never ever forget... i also got a cookbook from my hostmoms sister in law - she had pulished a cookbook in the USA where she lived and taught cooking and home economics - Woul Young Chu.
This wonderful older lady came to visit during my stay and she signed a book for me and gave me a cooking lesson...i was sooo proud and happy.... This picture is from 1993...

Anyway today i flipped through that cookbook trying to decide which recipe to make and post... so i picked one of my favorits Chapchae... a flavorful light and easy delicates and todays korean potluck dish number 1...

Here is the original recipe from Woul Young chu ....

Chapchae
1/2 lb shredded beef
1 bunch watercress
5 pieces soaked and shredded mushrooms
1 carrot shredded
1/5 lb Dang myun (chinese noodles)
1 bunch scallion
2 onions
3 Tbsp sugar
3 tbsp soy sauce
1/4 tsp pepper
2 tbsp sesame oil
2 tbsp sesame powder
2 tbsp minced garlic, scallions
2 tbsp rice wine

Season beef with 1 tbsp soysauce, 1 tbsp sugar, 1 tsp sesame powder, sesame oil, minced garlic + scallionn. Srinkle with pepper an let stand for 30 min..and stir fry in a hot pan with oil heated high.
Wash and drain watercress. Cut into 2 inch length pieces and place in hot pan. Stir fry 10 seconds. The watercress should retain their original appearance. Put aside or out of pan.
Stir fry mushrooms in hot pan with oil. Add soy sauce and cook over high heat about 20 seconds. Get out of pan and add to the beef and water cress in a different container.
Stir fry carrot in a hot pan with oil. Sprinkle with salt over medium heat.
Cut onion into slices and stirfry in hot pan with oil medium heat until onion is done. add to the other veggies and let cool
Pour enough water in deep skillet and bring to boil on hight heat. Wehn water vomes to a boil, add chinese noodles and cook until noodels are tender and smooth. Drain in colander under running cold water and let cool.
Stir fry the noodles in hot pan over medium heat. Turn over several times while noodles are oily. Add beef and vegetable, remaining soysauce, and sugar. Toss frequently and sprinkle with salt and pepper and roasted sesame seeds.
Set in teh serving bowl and gfarnish with shredded egg crepes, schredded red pepper and pine nuts...
Serves 5



I made my own version today as i didn't have all ingredients i used snow peas, red and yellow pepper and i use left over roasted chicken wing meat that i shredded. I know i should have chopped the vegetables a lot finer and more precise but i have a hungry teenager waiting and i sort of decided to make this last minute.
Alissa

Fleamarket and Beer garden.... What a sunny sunday...

it's sunday and that is the day i usually hit antique or fleamarkets in the area... with such a sunny wake up i grabbed a quick breakfast, my fleamarket basket and my son and of we went to one of my favorit fleamarkets at the university campus in Mainz......



so this is what i found for myself today a preatty old tea box from the 50's its from a german tea brand i decorated it next to my little buddah... and i had to buy this plate - me and my cherry blossoms... so i bargained hard and got it for 8,00 EUR that was great it is an old piece from the 40's, german porclain manufacturer and has 3 littel feet on the bottom side.... very pretty

BEER GARDEN MAINZ

And here the pics of the beer garden from the Hyatt Hotel Mainz... my son had a applemix soda, myself had a Radler (Beer mixed with Sprite) and we had a good beer garden grilled sausage with curry ketchup on a german roll and we watched the other people and looked at the boats.... We were lucky not so many people today... We sat next to a very nice japanese couple and across from 2 australians with a huge dog... was good fun!



This is the Hyatt Hotel Bell Pepper Restaurant outside sitting area... you can have wonderful brunches there...good foods and wine..

Umfrage: Dämlichster/ tollpatschigster Serienheld

Schande - Seit der letzten Umfrage ist es ja schon ein wenig länger her. Aber das Warten hat ein Ende: Das Fernsehserien Blog möchte nämlich wissen wer eurer Meinung nach der dämlichste bzw. tollpatschigste Seriencharakter ist.

Zur Wahl stehen Michael Scott (Steve Carell, The Office), Steve Urkel (Jaleel White, Alle unter einem Dach), Kelly Bundy (Christina Applegate, Eine schrecklich nette Familie), Susan Mayer (Teri Hatcher, Desperate Housewives), Joey Tribbiani ( Matt LeBlanc, Friends), Hal (Bryan Cranston, Malcolm mittendrin) Tim Taylor (Tim Allen, Hör mal wer da hämmert) und Homer Simpson (The Simpsons).


So nun habt ihr die Qual der Wahl. Eure Stimme könnt ihr in der rechten Bildschirmleiste abgeben. Das Ergebnis der Wahl wird in einem Monat verkündet werden.

Umfrage: Dämlichster/ tollpatschigster Serienheld

Schande - Seit der letzten Umfrage ist es ja schon ein wenig länger her. Aber das Warten hat ein Ende: Das Fernsehserien Blog möchte nämlich wissen wer eurer Meinung nach der dämlichste bzw. tollpatschigste Seriencharakter ist.

Zur Wahl stehen Michael Scott (Steve Carell, The Office), Steve Urkel (Jaleel White, Alle unter einem Dach), Kelly Bundy (Christina Applegate, Eine schrecklich nette Familie), Susan Mayer (Teri Hatcher, Desperate Housewives), Joey Tribbiani ( Matt LeBlanc, Friends), Hal (Bryan Cranston, Malcolm mittendrin) Tim Taylor (Tim Allen, Hör mal wer da hämmert) und Homer Simpson (The Simpsons).


So nun habt ihr die Qual der Wahl. Eure Stimme könnt ihr in der rechten Bildschirmleiste abgeben. Das Ergebnis der Wahl wird in einem Monat verkündet werden.

Hazelnut Loaf Cake from Heaven....

I have made numbers of nut cakes the past years trying to dublicate a cake our local café served in the village that i grew up in... impossible till today... WOW here it is the best nut loaf cake or bundt cake in teh world... so moist and filled with roasted nuts and a slight hint of chocolate...

200 g/ 2 1/3 cups ground Hazelnut (quickly roast in a skillet before using - makes such a difference)(almonds are a good subtitute)
100 g/ 1 cup Flour
1 tsp Baking powder
100 g / 2/3 cups bread crumbs
1/2 tsp Saigon Cinnamon,1 tsp Vanilla sugar, 1/4 tsp ground Cloves (i added a dash Schubecks Arabian sugar mix)
a dash Salt
200 g/1 cup Brown sugar
100 g 1/4 Butter
100 g 1/4 Margarine
2 tbsp Amaretto

Chocolate nougat glaze (melt one bittersweet chocolate + one noisette chocolate bar (100g)

Preheat the oven to 170°C/ 340°F

Roast the hazelnuts, let cool.

Mis flour, bread crumbs, nuts, spices, backing powder, salt.
In a different bowl beat the buter, margarine, sugar.. beat in one egg after the other , add amaretto and spoon by spoonfull the flour mix.

Fill a greased loaf or bundt pan.
Bake for 50 -60 min... make cake test
Chill and glaze or dust with powder sugar....

Lime Margarita Bars

Ingredients:
2 cups finely crushed pretzels - (about 8 ounces)
1/4 cup sugar
1/2 cup butter - melted
2 cans (14 oz. each) sweetened condensed milk
3 eggs - lightly beaten
1/2 cup fresh lime juice
4 teaspoons lime zest

Directions:
Preheat the oven to 350°F. Line a 9" x 13" baking dish with aluminum foil, allowing the foil to hang over the short sides. Butter the foil and set aside.

In a medium-sized bowl, combine the pretzels, sugar, and 1/2 cup butter. Firmly press over the bottom of the prepared pan. Bake until the crust is firm, about 10 minutes; remove from the oven and cool slightly, leaving the oven on.

Meanwhile, in a large bowl, combine the remaining ingredients. Pour into the cooled crust. Bake for 25 to 30 minutes or until the center is firm. Cool completely on a wire rack. Pull up the ends of the foil to remove from pan. Cut into bars.

YIELD: 28 Bars Yield: serves 0


Notes:
These freeze well, but be sure to place them in a tightly covered container. When ready to serve, just remove as many as needed and thaw at room temperature for 30 minutes.

Jalapeño Cheesecake

This is an outstanding appetizer. Cut it into thin wedges, put it on your buffet table, and watch it disappear.

Ingredients:
1-1/2 cups crushed tortilla chips
6 tablespoons melted butter
2 8-ounce packages cream cheese at room temperature
3 eggs
1/4 cup all-purpose flour
1-1/2 cups sour cream divided (1 cup and 1/2 cup)
1 clove garlic minced or put through a garlic press
4.5-ounce can chopped green chiles
1 fresh jalapeño stemmed seeded and minced
2 cups grated Colby/Monterrey Jack-blend or cheddar cheese
chopped plum tomatoes
chopped green onions
diced black olives
chopped cilantro

Directions:
reheat oven to 300°F. Lightly grease the sides of a 9-inch springform pan.
Pour the melted butter over the crushed tortilla chips and toss to combine. Press on bottom and one-half inch up the sides of the pan. Bake for 10 minutes. Remove from oven and set aside.

With an electric mixer at high speed, beat the cream cheese until light and fluffy. Add the eggs, one at a time, and beat to incorporate. Reduce mixer speed to low, and blend in the flour, 1 cup of the sour cream. Beat until smooth. Add the garlic, green chiles and minced jalapeño. Turn off the mixer, and stir in the cheese.

Pour filling into crust, and bake for 1 hour. Turn oven off, and leave cheesecake in the oven for 1 hour with the door closed. Remove from oven and cool. When cool, loosen the cheesecake from the sides of the pan by running a knife around the inside edge. Do not remove cheesecake from pan. Cover and refrigerate for 1 hour.
Serves 12

When ready to serve, spring the pan and remove the cheesecake. Spread

Baudry Chinon

Bernard Baudry Chinon
Le Clos Guillot 2007
Loire, France
100% Cabernet-Franc...Clean, vibrant red-brick colour...attractive, slightly sweet first whiff after the cork left the bottle...initial impression..juicy...real natural fruit...delicate changes of smell..most complex part of the wine.....some cassis...dark fruits...minerals...the palate is easy..tannins already soft and approachable... a touch of cream from the oak...very well made..quite lean..and a nice drink...but missing that certain something to make me sit up. Held up well next day..without any noticeable change... I guess it's down to styles and taste..as this wine is well liked. Fairly priced at € 14,--
Points 16