Korean Spicy Cucumber Salad - Koreanischer würziger Gurkensalat

Korean Cucumber Salad

1 cucumber thinly sliced (your mandoline will be of big help)
1 tablespoon soy sauce
2 teaspoons rice vinegar
dash of sesame oil
2 teaspoons finely grated ginger (or pickled sushi ginger finley chopped)
freshly ground salt and pepper, to taste
1 teaspoon sugar or honey
1/2 teaspoon chili powder
10-15 basil leaves, chopped (optional)
toasted sesame seeds (optional)


Sprinkle the cucumbers with salt, let them sit for a few minutes, then rinse. Mix everything but the cucumbers and sesame seeds (if using) together. Add the cucumbers and let them marinate for 5-10 minutes. Top with the sesame seeds (optional) and eat!

Dieser Gurkensalat ist eine beliebte und schön würzige Beilage eines koreanischen Essens. Er schmeckt so wunderbar leicht scharf durch den eingelegten Ingwer, der so schön mit der relativ neutralen Gurke harmoniert, der Chili hebt den Geschmack und macht es prickelnd interessant und das nussige Sesamöl und die getoasteten Sesamsamen runden das ganze sehr schön ab. Ich finde diesen Salat lecker zu jeder Jahreszeit und besonders momentan versorgt er mit Frische und Würze und hilft uns bei der vielen Süße und dem schweren Essen einen Ausgleich zu schaffen und den Basen- und Säurehaushalt wieder einzupendeln. Die koreanische Küche gehört zu den ausgewogensten, abwechslungsreichsten und gesündesten Küchen  - die sehr saisonal mit lokalen Produkten arbeitet... diesen Salat mache ich sehr häufig und esse ihn auch einfach so ohne Beilagen, Fleisch oder Brot als Snack... Er ist schnell gemacht und man kann ihn auch schon dünn hobeln und marinieren lassen und später servieren  - der hält sich einen oder 2 Tage im Kühlschrank. Viel Freude damit
Alissa
 
Koreanischer Gurkensalat
 
1 Salatgurke, fein gehobelt
1 EL Sojasauce oder Tamari
2 TL Reisessig
1 Spritzer Sesamöl
2 TL geriebenen Ingwer (ich verwende  lieber Sushi Ingwer in Streifen geschnitten - das schmeckt toll!)
Salz & Pfeffer
1 TL Zucker oder Honig
1/2 TL Chili
10-15 Basilikumblätter, feingehackt
ein Prise gerösteter Sesam
 
Die gehobelten Gurken mit Salz bestreuen und einwirklen lassen. Nach 30 Min abspülen und ausdrücken. Alle Zutaten zusammenmischen und 10 Min marinieren und kalt oder bei zimmertemperatur servieren. Ist eine perfekte Beilage zu gebratenem oder gegrilltem Fleisch oder Geflügel auch Fisch oder als Beilage zu asiatischen Gerichten, einem koreanischen Essen oder japanischen Menü.

Gadget - Cuisipro Double Wire Ballon Whisk

Cuisipro Double Wire Ballon Whisk

Hi

i found this whisk as the Ambiente fair in Frankfurt at the Cuisipro booth... Then i saw Nigella use it on TV making pancake batter and the way she used that tool made the batter seem to whip in no time and so even... and last week my mom gave me this as a gift - what a sweet idea... i tell you you gotta get your own i will not share -lol it is wonderful.
A big thanks to the inventor - what a smart idea and it really gives things a much better whisk - no lumps.....It is an elegant and superb sturdy whisk and very comfortable to handle - it really gives perfect results!!


I especially like them to beat eggs or creams - what a great job it does - so smooth and even! It really increases the air intake.
So if you have a few bucks to spare or look for a nice gift for us kitchen junkies - this is the one!!

Enjoy

Alissa

Super Schneebesen - Doppelquirl mit Metallball

Das ist ein sensationeller Quirl den ich bereits auf der Ambiente entdeckt habe - ich war dennoch skeptisch ob ich das wirklich brauche. Dann habe ich Nigella in einer TV show damit gesehen. Si ehat einen sensationellen Ricotta Pfannenkuchenteig gerührt - das sah so lecker raus... Naja und letzte Woche hat es mir meine Mutter als Geschenk mitgebracht - toll ich werde ihn nicht teilen - lach... Nein im Ernst ich finde das Quirlergebniss fantastisch - alles wird ruck zuck gleichmäßig, keine Klümpchen und es wird schön fiel Luft eingeschlossen. Die Eier werden damit perfekt geschlagen!

Ich kann es nur empfehlen und finde es ist für uns Küchennarre ein tolles Geschenk!

LG Alissa

Photo by Petrina Tinslay

So of course i have to share the recipe with you here are Nigellas pancakes

Nigella's Ricotta Pancakes

250 g ricotta cheese
125 ml semi-skimmed milk
2 large eggs, separated
100 g plain flour
1 teaspoon baking powder
pinch salt
2 teaspoons groundnut oil

TO SERVE:
250 g strawberries, chopped (or other berries of your choice, of course)

Put the ricotta, milk and egg yolks into a bowl and mix well to combine. Stir in the flour, baking powder and salt and gently whisk to make a smooth batter. Beat the egg whites until they become foamy – this isn’t hard work even, whisking by hand, which is all that’s needed here – and then fold them into the ricotta mixture.

Heat the oil in a large frying pan and drop in heaped dessertspoons of batter.

Cook the pancakes for about 1 minute until golden and then flip them over and cook for another minute. Keep the cooked pancakes warm, by tenting with foil on a large warmed plate, while you work your way through the batter, and then serve with syrup – if you must – and strawberries.

Nigella's Ricotta Pfannekuchen

250 g Ricotta
125 ml Milch
2 große Eier, getrennt
100 g Mehl
1 TL Backpulver
Prise Salz
2 TL Erdnussöl

Garnitur
250 g Erdbeeren oder andere Früchte

Ricotta, Milch und Eigelb in eine Schüssel geben und verquirlen. Das Mehl, Backpulver und Salz hinzufügen und zu einem glatten Teig verquirlen. Das Eiweiß schaumig schlagen (nicht steif)– und dann unter den Ricottateig heben.

Das Öl in einer Pfanne erhitzen und kleine Pfannenkuchen backen etwas 1 EL des Teigs.

Die Pfannenkuchen ca. 1 Min backen und dann wendenund nochmals 1 min backen. Auf einem warmen Teller servieren mit etwas Sirup ind Früchten.

Tip: man kann auch den Abrieb einer Zitrone oder orange unter den Teig heben

Flexi Form Madeleine Pan.......

New Gadgets

Hello

i have been thinking about my Mother's days menue the past week and finally have everything together... it is going to be a 4 course meal... can't say anything yet as my mom could be reading this ;-)... anyway one part of the menue are madeleine. For some reason i keep stumbeling over savory and sweet Madeleine recipes - so i thought this should tell me to make some and i got myself a new toy - a silicon madelein pan from Lurch.

When the silicon bakingware first entered Germany, i think that must have been 8 years ago, i got introduced to them on the Ambiente Fair in Frankfurt when i was working as an distributor for an Italian kitchen and bathroom accessories company. Our booth builder told me his wife was a representitive for silicon bakeware and he gave me a sample of bundt pan... i tried it and tossed it .. as it burned and got black marks and the cake didn't work out at all... I think 5 years later a friend of mine gave me silicone miniature bread pans - didn't want to be ungrateful i triedthem with lemon cakes - worked like a charm - loved them!!

Then my sweet friend Lisa from California - she really spoiles me with wonderful gadgets, american delicatessen and spices etc.. plus hand knitted pieces.... Well she gave me individual silicon muffin liners - terrific... I was completly convinced... For these tiny items i love silicone ware. I freeze stuff in them or use them for baking but if it comes to big cakes and such i still use my metal pans.

My Madeleine pan arrived today - i order most of my stuff online - working fulltime doesn't always give me the time to go shopping for stuff like this... I am always excited if i get new items and have to try them straight away... i whipped up a batch and baked them... works real well so now i am ready for Mother's Day.. I promis i will tell you excatly what i will cook and make pics.... Cross fingers that everything works well.

BTW does this sound familiar? If you cook something unplanned and for yourself, you have just read about this recipe or you flipped through a food magazine read a blog... hmmm drooling dreaming of this dish you get the ingredients or have everything at home. You fasten the apron and off you go... relaxed, listening to great music, you humm along, dance through the kitchen and easily get the dish done almost to perfection... You think this was a piece of cake... easy cheesy - i have to serve this next time i have guests. You are completly at easy buy everything you just glance at the recipe, no sweat ...people are arriving - am i ready yet?? yes everything cool ... why worry all worked like a charm first time around - what should go wrong.... then you turn around damm did i put the egg in that batter...or the cake sinks the moment you get it out of the oven, it doesn't get out of the pan and half the cake sticks in it or breaks... no problem frosting wil cover this up... a good host knows how to handle this crisis...lol.. Or the roast is still raw or well done, the salat a teeny weeny bit on tart side, the wine has cork... whatever could have gone wrong today was bound to happen.. lol... Not always of course and not everything or everytime - but its murphy's law- if it happens you will have a house filled with guests... Now the trick is to stay calm and pretend nothing is wrong... That was planned ...crackers these days are served the charcoal way;-)

There is this kitchen magnet... "This is not Marthas House..." That is true but I truely believe we all have that Martha in us... just not every single day...Remember she has a crew!!
So keep cooking and stirring it is worth it! I think a very good way to express love is through cooking - nothing gets people closer together or reunites them as through good food made with positive thoughts and love!!

Cheers
Alissa

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

Ambiente 2009

Ambiente 2009

c) RTL II, Foto: Thomas R. Schumann - Die Kochprofis

Annually i visit the ambiente fair in frankfurt - years ago as a exhibitor for italian design accessories for kitchen & bath items.... the past years to get new ideas for the watch collections we make - here i find the latest trends, colors and patterns that i can use plus i meet old colleagues and customers.
BUT apart from that my favorit part is to find time to visit the kitchen tools, cookware and dinnerware halls... this is the worlds biggest fair for all consume items... it provides all you need -lol
I spend a lot of time a several cookware booths...

I met few german tv chefs and had the chance to taste terrific food.... I have seen Frank Buchholz cook at the Fissler cookware stand, i had a few words with Mario Kotaska and Martin Baudrexel from the german tv show "Die Kochprofis" a show that i watch regularly. These guy help get resturants back in shape... similar to gordon ramseys format but not as harsh or commercial...

I also saw Jamie Oliver (from far) but checked out his kitchen gadets and dinnerware...Olivers booth a the fair....


I tell you if you walk through the ailes and see all the wonderful products, gadgets, littel helpers, baking pans and such you just need a lottery win and go shopping for a longer time... not to mention the cookbooks.... i guess i wouldn't mind my own cookbook library.... i have quite a few cookbooks but can you ever have enough of those?? lol .Alissa

Ralf Zacherl cooks a very nice late breakfast at the Silit Cookware booth .....

First time i arrived they just served a Dilly Soup with a Shrimp omlett on a bread chip. Later i came back for lunch....hmmm he and his colleague made a green Thai Stirfry with pasta... stupid me forgot my camera so i could only make pics with my cell phone... next year i bring my camera.... This Stirfry was done in no time he used green curry paste, coconut milk, fresh pak choi, thai brokkoli, chicken breast, wok pasta, fresh cilantro and kaffir leaves and i think chiles....

POACH PODS
Something i found on the fair and got myself immediatly were those POACH PODS...brilliant idea as i make myself chinese noodle soups every second day and i really like a poached egg in there but never had very good results - this was the ticket for a nice noodle soup with my poached egg.>

'Eggs from a pod – whatever next? Create perfectly poached eggs time after time with this 21st century solution to the problem of wandering whites. Coat the silicone lightly with oil, crack your egg into the pod, and float in boiling water. Once cooked, flip the pod inside out to release the domed egg. Can also be used for baking or as a jelly mould.
Oven safe"