Archiv des Monats: März 2007

WHB #74: Potato hummus with beans and lamb chops

4 Echos
Rosemary

Becky from Key Lime and Coconut is hosting the span style=“ font-weight: bold;“>Weekend Herb Blogging 27.04.2021 **

. Don’t miss the recap on her site.

Rosemary 004Like Kalyn I used tahini for my dish and rosemary, the only herb, that grows without any problems in my garden. As a child I didn’t like rosemary, because they reminds me of fir needles, so do my sons. That’s the reason I always chop the needles and the whole family is pleased.

-========= REZKONV-Recipe – RezkonvSuite v1.4 Button German
Title: Potato hummus with beans and lamb chops
Categories: Main dish
Yield: 4 Servings

Potato hummus with beans and lamb chops

Ingredients

3 cloves   Garlic
1 kg   Potatoes, floury
      Salt, pepper
450 grams   Green beans, frozen
1     Onions
12     Lamb chops,about 75 g each
2 sprigs   Rosemary
1-2 teasp.   Butter
2 tablesp.   Olive oil
4 tablesp.   Sesame paste, Tahini, about 50 g
1 teasp.   Lemon juice
2 teasp.   Sesame, black and white

Source

  LECKER, Kochen & Genießen, Januar/Februar 2007, p.15
  Edited *RK* 03/17/2007 by
  Ulrike Westphal

Directions

1. Peel garlic and potatoes. Cut potatoes into chunks and cook with 2 cloves of garlic in salted water about 20 minutes. Knoblauch schälen.

2. Cook beans covered in 100 ml boiling and salted water about. 8 to 10 minutes. Peel onion and dice. Wash rosemary. Dice remaining garlic.

3. Heat butter in a saucpan and fry onion until soft and transparent. Drain beans and mix with onions. Keep warm.

4. Fry lamb chops for 2-3 minutes from both sides. Add rosemary and garlic and fry for a few minutes. Season lamb chops with salt and pepper.

5. Drain potatoes and mash. Stir in the tahini. Season with salt and lemon juice. Arrange with lamb chops and beans. Sprinkle with sesame.

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** 27.04.2021 https://kalynskitchen.com/whos-hosting-weekend-herb-blogging/ no longer available

Kartoffel-Hummus mit Lammkoteletts

Hinterlasse ein Echo

Endlich bin ich dazu gekommen, das schon seit längerem im to-do-Ordner der Rk-Suite befindende Rezept zu testen. Dank der türkischen Läden ist es auch überhaupt kein Problem, spontan Lammfleisch zu kaufen.

Kartoffel-Hummus mit Lammkoteletts

Kartoffel-Hummus mit Lammkoteletts

Eine interessante Variante, das Kartoffelpüree mit Sesampaste zu aromatisieren.

========== REZKONV-Rezept – RezkonvSuite v1.4 Button English
Titel: Kartoffel-Hummus mit Lammkoteletts
Kategorien: Hauptspeise
Menge: 4 Personen

Zutaten

3     Knoblauchzehen
1 kg   Kartoffeln, mehlig kochend
      Salz, Pfeffer
450 Gramm   TK-Prinzessbohnen
1     Zwiebel
12     Lammstielkoteletts. à ca. 75 g
2 Zweige   Rosmarin
1-2 Teel.   Butter
2 Essl.   Olivenöl
4 Essl.   Sesampaste, Tahin im Glas, ca. 50 g
1 Teel.   Zitronensaft; ca.
2 Teel.   Sesam, z. B. schwarzer und weißer

Quelle

  LECKER, Kochen & Genießen, Januar/Februar 2007, p.15

  Erfasst *RK* 14.02.2007 von
  Ulrike Westphal

Zubereitung

Karoffeln wie aus Tausendundeiner Nacht. Als Püree mit Sesampaste beglücken sie uns auch im Abendland.

1. Knoblauch schälen. Kartoffeln schälen, waschen und in grobe Stücke schneiden. Kartoffeln und 2 Knoblauchzehen zugedeckt in Salzwasser ca. 20 Minuten kochen.

2. Bohnen in 100 ml kochendem Salzwasser zugedeckt 8-10 Minuten garen. Zwiebel schälen und würfeln. Koteletts waschen und trocken tupfen. Rosmarin waschen, Nadeln abzupfen. Rest Knoblauch durchpressen.

3. Butter in einem Topf erhitzen. Zwiebel darin glasig dünsten. Bohnen abgießen und darin schwenken. Warm stellen.

4. Öl in einer Pfanne erhitzen. Lammkoteletts darin pro Seite 2-3 Minuten braten. Rosmarin und Knoblauch kurz mitbraten. Koteletts mit Salz und Pfeffer würzen.

5. Kartoffeln abgießen und fein zerstampfen. Sesampaste unterrühren. Mit Salz und Zitronensaft abschmecken. Mit den Koteletts und Bohnen anrichten. Mit Sesam bestreuen.

:Zubereitungszeit: ca. 45 Minuten :Schwierigkeitsgrad: ganz einfach
:Portion ca. 2,60 € :Nährwert: Portion ca. 760 kcal . E 53 g · F 43

:TAHIN-TIPP: Tahin ist ein Mus aus gerösteten Sesamkörnern und schmeckt nussig mit leicht bitterer Note. Die arabische Paste gehört in Hummus, passt aber auch in Dips, Dressings und Soßen. Sie bekommen Tahin in Reformhäusern, Bioläden und türkischen Lebensmittelgeschäften.

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St. Patrick’s Day: Irish Apple Tart

1 Echo

St. Pat's Day: Green or Irish

Zorra calls all (food) bloggers to celebrate St. Patrick’s Day by baking or cooking something green or Irish.

The Good Food Magazine had some suggestions for this day. I decided to participate with an

Irish Apple Tart

Irish apple tart 007

The most important ingredient: Irish Whiskey. The obvious difference to Scotch Whisky: The letter e , the manner of manufacturing and of course the taste. I used Tullamore Dew: The first Whiskey I ever tasted, it came in a green earthenware jug.

Delicious! The savoury salt gives an interesting kick. The making of Irish apple tart

Irish Apple Tart 001 Irish Apple Tart 002 Irish Apple Tart 003 Irish Apple Tart 004
Irish Apple Tart 005 Irish apple tart 006 Irish apple tart 007

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: Irish apple tart
Categories: Baking, Pie, Apples
Yield: 8 Servings with leftovers

Irish apple tart 007 Irish Apple Tart 005

Ingredients

200 grams   Golden raisins or sultanas
100 ml   Irish whiskey, 3 ½ fl oz, plus an extra splash
      — for apples
250 grams   Demerara sugar
1 1/2 kg   Cooking apples, peeled and cored
      Small knob of butter
1     Cinnamon stick, very slightly crushed
284 ml   Pot whipping cream
1     Egg beaten, with a splash of milk
H FOR THE PASTRY
500 grams   Plain flour
250 grams   Butter
100 grams   Sugar
2     Eggs, size M
H FOR THE SAVOURY SUGAR
140 grams   Muscovado sugar
10 grams   Maldon sea salt
3     Lemons, the zest

Source

  Recipe by Richard Corrigan in
  Good Food Magazine, March 2006, p.70

  Edited *RK* 03/17/2007 by
  Ulrike Westphal

Directions

1. To make the savoury sugar, heat oven to 140C/fan 160C/gas 1. Scatter the muscovado sugar, Maldon sea salt and lemon zest over a baking sheet, then leave in the oven for 15 mins to dry out. Leave to cool, then blitz in a blender. Pass through a large-holed sieve to remove any big lumps, then set aside.

2. For the pastry, pulse the flour and butter together in a food processor until you have the texture of breadcrumbs. Add the sugar and eggs and pulse until everything comes together. Wrap the pastry with cling film and chill.

3. Tip the raisins into a pan with the whisky, and add 1 tsp of the sugar. Bring to a simmer, then leave to one side.

4. Cut the apples into large wedges and melt the butter in a heavybased pan. Toss the apples in the butter, then add half the demerara sugar, the cinnamon stick and a healthy splash of whiskey. Cook the apples for 3-4 mins until coloured, then place in a sieve to drain away excess juices.

5. Turn oven up to 160 °C/fan 140 °C/gas 3. Grease and flour a 28 cm baking ring. Roll two-thirds of the pastry to the thickness of a £1 coin and line the ring. Chill for at least 20 mins. Prick pastry with a fork, then bake blind in the oven for around 10 mins. Brush with beaten egg, then return to the oven for 5 mins. Repeat this process again, cooking for another 5 mins – this will keep the pastry crisp. Leave to cool, then add the apple and raisin mixtures reserving any whiskey that has not been absorbed by the raisins. Roll a lid for the tart with the remaining pastry and place on top of the tart, egg washing to secure edges. Prick the top to release steam, egg wash the top of the pastry and sprinkle with the remaining demerara sugar. Turn oven to 180 °C/fan 160 °C/gas 4 and cook for 20 mins, until the top is golden.

6. Put the apple tart on a large board. Lightly whip the cream and add the raisin whiskey to taste. Serve the spiced sugar in a bowl on the side to sprinkle over.

: PER SERVING: 1024 kcalories, protein 11g, carbohydrate 148g, fat 44g, saturated fat 26g, fibre 5g, sugar 100g, salt 1.89g
: For the keen cook
:Prep 30 mins
:Cook 1 hr

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