Paneer

Diese Woche sollen die Mitglieder des I heart cooking clubs mit Zutaten kochen, die sie selten oder aber noch gar nicht verwendet haben. Meine geschätze Mitautorin Gabi hat mir schon mehrfach von Paneer vorgeschwärmt und könnte sich hineinlegen. Gegessen habe ich den auch schon, aber noch nie selbst gemacht, geschweige denn verarbeitet. Also eine Steilvorlage für das Thema der Woche bei I♥CC und

Paneer

Paneer

selbst gemacht. Heidi Swanson empfiehlt möglichst unbehandelte Milch, da habe ich ja eine gute Quelle. Gesche brachte mir gut gekühlte Rohmilch mit, die ich abends dann weiter verarbeitete.

Dithmarscher Landmilch

Joghurt hatte ich nicht zur Hand, ich habe Zitronensaft verwendet.

Paneer

Menge: etwa 250 Gramm

Paneer Collage

Den indischen Frischkäse gibt es nicht fertig zu kaufen. Die einfache Zubereitung ermöglicht es, schnell frischen Käse zu zaubern.

Zutaten:

QUELLE

abgewandelt von Ulrike Westphal nach:
Heidi Swanson und Anjum Anand

ZUBEREITUNG

  1. Milch erhitzen, bis sie aufsteigt.
  2. Joghurt bzw. Zitronensaft einrühren, die Hitze herunterstellen und leicht umrühren, bis die Milch gerinnt und dann von der Kochstelle nehmen. Das koagulierte (geronnene) Eiweiß trennt sich jetzt von der Molke.
    Milch geronnen
  3. Die Masse durch ein mit einem Küchentuch ausgelegten Sieb gießen, kurz mit Wasser abspülen und etwa 20 Minuten abtropfen lassen.
    Abtropfen
    Dann das Tuch zusammennehmen, „auswringen“
    Paneer auswringen
    und mit einer Schnur zubinden.
  4. Das Tuch in Form bringen und zwischen 2 Bretter legen, um weitere Flüssigkeit herauszupressen. Das obere Brett beschweren und etwa 30 – 40 Minuten warten.
    Pressen mit Kochbuchkollektion
  5. Je nach Verwendungszweck in Würfel schneiden oder zerkrümeln.
  6. Nicht benötigten Paneer in Wasser aufbewahren. Luftdicht verschlossen soll Paneer auch eingefroren werden können.

Gesamtzeit: 1 – 2 Stunden
Koch-/Backzeit: weniger als 10 Minuten

 
 
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Brussels sprout and stilton soup

I had no idea, what to cook for I♥CC this week until I passed a field with cabbage varieties.

Feld mit Blattkohl

I came across Nigel Slaters

Brussels sprout and stilton soup

Brussels sprouts and Stilton soup

I took a walk to the weekly market and bought local grown Brussels sprouts and at the cheese stall I purchased some organic blue cheese called Frisian blue from cheese route of Schleswig-Holstein. The soup is definitely creamy and delicious.

Brussels sprout and stilton soup

Yield: 4 servings

Brussels Sprouts and Silton Soup Collage

Pale, mild and creamy soup. The blue cheese flavour comes through and goes well with the lightly cooked sprouts

Ingredients:

  • 200 grams stilton; Ulrike Frisian Blue from Northern Germany
  • 600 ml milk
  • 2 onions
  • 30 grams butter
  • 500 grams brussels sprouts

To serve

  • 100 grams chestnuts , vacuum-packed or tinned, sliced; I used fresh, peeled and roasted
  • a little butter

SOURCE

modified from Ulrike Westphal inspired by:
Nigel Slater in the Guardian

Instructions

  1. Set aside 50g of the stilton. Bring the milk to the boil, switch off the heat immediately and crumble in the remaining stilton. Cover with a lid and leave to infuse.
  2. Peel and roughly chop the onions. Melt the butter in a large, deep pan and add the chopped onion, letting it soften over a low heat. Finely shred 300 grams of the brussels sprouts then add to the onion and fry gently for about 8 minutes, moving them round the pan from time to time, then add the milk and cheese mixture and bring to the boil. Check the seasoning then blitz with a blender to a smooth and creamy soup, a little at a time.
  3. To finish, cut the remaining 200 grams of sprouts in quarters then fry in a little butter till lightly browned on the edges. Add the sliced chestnuts, then spoon them onto the soup once it has been ladled into bowls. Scatter over the remaing blue cheese.

total time: 35 minutes
preparation time: 15 minutes
cooking/baking time: 15 minutes

 
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Photo Credit: I ♥ Cooking Clubs
Potluck Heidi Swanson
 
 
 
For all other great Potluck!!! recipes visit the I heart cooking clubs site
 
 
 

Winter Rainbow Gratin

Thanksgiving Day is a national holyday celebrated the 2nd Monday of October in Canada and on the 4th Thursday of November in the United States.

In Germany we don’t have any similar national holiday on Harvest Festival. The religious believers thank God for the gifts on harvest, many churches get decorated with autumn crops, beautifully arranged in front of the altar, usually it doesn’t include a large dinner.

Kim served wonderful autumn crops as winter rainbow gratin.

Winter Rainbow Gratin

Winter Rainbow Gratin (2)

and so did I. A colourful and tasty dish.

Winter Rainbow Gratin

Yield: 3 servings

Winter Rainbow Gratin (1)

Comforting creamy vegetables without the heaviness of a lot of butter and cream.

Ingredients:

  • 2 tablesp. butter
  • 1 tablesp. rapeseed oil
  • 2 small blue potatoes; Blauer SchwedeB00USVM3M4 *, peeled, cut into wedges
  • 2 red, red-fleshed potatoes, Heiderot, cut into wedges
  • 4 small shallots, sliced
  • 4 yellow and/or orange carrots, about 300 grams, cut in half lengthwise if thicker than your thumb
  • 1 small Hokkaido pumpkin, peeled, cored and cubed
  • 4 spring onions, sliced
  • 1 apple, unpeeled, cored and cut into 6 wedges
  • about 50 grams whole grain bread crumbs, Ulrike: omitted
  • 70 grams Parmesan cheese, freshly grated, Ulrike: mountain cheese

Instructions

  1. Preheat the oven to 190 °C/375 °F and position a rack in the middle of the oven.
  2. Heat butter and oil in your largest ovenproof skillet over medium-high heat. In a single layer, add the potatoes, shallots, squash, carrots, and green onions and toss to coat. Try not to overcrowd the pan, or the vegetables will steam and not brown. If you don’t have a big enough pan, split the ingredients between two skillets. Saute over medium-high heat for about 15 minutes, shaking the pan a couple of times along the way. The vegetables should start to brown a bit and be tender but not mushy.
  3. Remove from the heat and sprinkle with a generous dose of salt and pepper. Stir in the apple wedges. If you don’t have an ovenproof skillet, transfer the ingredients to an ovenproof baking dish or casserole. Sprinkle with all the bread crumbs and half of the Parmesan cheese. (Note: Because Kim said, this produces a fairly dry gratin, I omitted the breadcrumbs and used just grated mountain cheese). You don’t want to stir at this point; rather, let the crumbs and cheese perch right on top of the vegetables so they’ll get nice and crunchy.
  4. Place the uncovered skillet in the oven. Bake for about 40 minutes, tossing the vegetables with a metal spatula about halfway through. The potatoes and carrots should be golden, crispy, and caramelized where they touch the pan and soft and tender inside. When everything is caramelized and fragrant, remove from the oven and sprinkle with the remaining Parmesan. Serve right from the skillet.

total time: 1 hour 30 minutes
preparation time: 15 minutes
cooking/baking time: 1 hour

 
 
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Photo Credit: I ♥ Cooking Clubs
Give Thanks
 
 
 
For all other great Give Thanks! recipes visit the I heart cooking clubs site 
 
 
 

In Memoriam: Fridolin der Bruderhahn

Fridolin, der stolze Hahn am Wasser, war der Sohn einer Legehenne und lebte mit seinen Kumpanen Hubert und Staller – Ähnlichkeiten mit gleichnamigen Fernsehpolizisten sind rein zufällig – und ein paar Hennen friedlich im Garten meiner Arbeitskollegin A. im Kreis Plön. Bis dort im Landkreis die Geflügelpest ausbrach.

Fridolin, der Bruderhahn

Die Hühner sollten also irgendwann in den Stall, nun beglückt nur noch Hubert die Hühner

Hubert und seine Damen

und ich bekam Fridolin:

Fridolin, der Bruderhahn Gerupft und ausgenommen

bereits fertig gerupft und ausgenommen. Da er nun so fror, bereitete ich ihm ein warmes Bad

Warmes Bad

in dem er so lange badete, bis er vom Fleisch fiel. Da das Fridolin eben ein Bruderhahn war, war er sehr mager und brachte mit 18 Monaten gerade 1,3 kg auf die Waage und lieferte dafür eine sehr schön kräftige Brühe

Hühnerfond

Auf jeden Fall war glücklich bis zum Schluss und seine Brühe enthält keine Zutaten wie Laktose, Stärke, Maltodextrin oder natürliche Aromen

Geflügelfond

wie das angebliche Deluxe-Produkt vom Discounter.

Und ja, ich esse auch nach Ausbruch der Geflügelpest sowohl Geflügelfleisch als auch Eier. Wichtig zu wissen, woher kommen die Produkte.

Seit dem 16.11.2016 gelten jetzt auch besondere Regelungen für kleinere Betriebe, ganz schön viel, was Frau Kollegin da zu beachten hat.

Hühnerstall Collage

Kale Rice Bowl

I have to admit, I missed the Buddha bowl hype. A Buddha Bowl is a one bowl meal with several components like grains, beans, fresh veggies, condiments, toppings, seeds, nuts, etc. artfully arranged to appeal. I asked the big search engine for „heidi swanson buddha bowl recipe„, the third recipe from above catched my eye. Heidi used lacinato kale I thought of curly kale, which has just its season. You can buy curly kale in every supermarket now, but they sell it only in 1 kg bags. I went to the weekly market to buy exactly my desired amount of (curly) kale and to my great suprise I found lacinato kale.

Schwarzkohl - lacinato kale

I bought about 300 grams, went home to prepare the

Kale Rice Bowl

kale rice bowl (3)

Bowl: Villeroy und Boch Artesano Bol1041301900 *
Plate: Villeroy & Boch Twist Alea CaroVilleroy & Boch Twist Alea Caro *

In Northern Germany leaf cabbage traditionally is cooked to death, but this vegetable is rich of vitamins and deserves a preparation like this. I liked the combination of different flavours, it tastes fresh and light. I’ll try it again with curly kale.

Kale Rice Bowl

Yield: 2 servings

Kale Rice Bowl Collage

A quick brown rice bowl – with kale, capers, yogurt, za’atar, toasted sesame seeds – and boiled egg to enhance your vitamin D these days and a good measure

Ingredients:

  • cold pressed rapeseed oil or clarified butter
  • 1 bunch of kale, 300 grams, destemmed, chopped/shredded
  • cooked brown rice, from 125 grams

To serve:

  • capers, rinsed, dried, and pan-fried until blistered in butter
  • 2 poached eggs; I boiled them
  • dollop of salted greek yogurt; I used skyr instead
  • a big drizzle of good cold pressed rapeseed oil
  • lot’s of za’atar
  • toasted sesame seeds

SOURCE

modified from Ulrike Westphal inspired by:
Heidi Swanson 101 cookbooks

Instructions

  1. In a large pan, heat the oil over medium heat. Add the kale and a couple pinches of salt. Saute until the kale softens a bit and brightens, just a minute or so. Stir in the rice, and cook until the rice is hot. If your rice is on the dry side, you might have to add a small splash of water.
  2. Serve the kale rice topped with (preferably) all of the following: the capers, poached egg, yogurt drizzled with olive oil, and plenty of za’atar.

total time: 10 minutes
preparation time: 5 minutes
cooking/baking time: 5 minutes

 
 
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Photo Credit: I ♥ Cooking Clubs
Buddha Bowl
 
 
For all other great Buddha Bowl! recipes visit the I heart cooking clubs site