Archiv des Monats: Mai 2007

Hay, Hay Donna Hay #12: Caesar salad with herbed croutons

4 Echos

Katie from Other People’s Food won the 11th round of HHDH, an event created by Barbara 01.10.2025 **, with Le Kit Cat. This month’s theme is Caesar Salad I can’t remember if I ever had a Caesar Salad. The story behind this salad is very interesting. I was very excited to find Cardini Casaer Dressing in our local supermarket. This dressing is manufactured in the UK for a company in Columbus Ohio and imported to Germany by a company in Greven. I bought the low fat version …

Caesar Dressing 001

… and decided to participate the HHDH #12 beside the competition true to the motto: to play the game and not to win using a convenience product ;-)

Caesar salad with herbed croutons

Caesar Salad with Herbed Croutons

I found this version delicious and I’m sure I never had a Caesar Salad until today . I used this recipe as the idea for my creation.

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: Caesar Salad with Herbed Croutons
Categories: Salad
Yield: 6 to 8 Servings.

Ingredients

H FOR DRESSING
1/2 cup   Freshly grated Parmesan cheese (about 1 1/2
      — ounces)
8     Anchovy fillets
3 tablesp.   Fresh lemon juice
3     Garlic cloves
2 tablesp.   Dijon mustard
3/4 cup   Olive oil
H FOR CROUTONS AND SALAD
3 tablesp.   Olive oil
4     Garlic cloves, minced
2 teasp.   Chopped fresh thyme
1 teasp.   Chopped fresh rosemary
3 3/4     -inch-thick country bread slices, crusts cut off,
      — bread cut into 3/4-inch cubes (about 4 cups
      — total)
12 cups   Coarsely torn hearts of romaine (about 9 ounces)
1/2 cup   Freshly grated Parmesan cheese
      Cracked black pepper

Source

  Bon Appétit, July 2001
  Gaucho Room at Loews Miami Beach Hotel, Miami Beach, FL
  R.S.V.P.
  Edited *RK* 05/25/2007 by
  Ulrike Westphal

Directions

Make dressing:

Combine 1/2 cup Parmesan, anchovies, lemon juice, 3 garlic cloves, and mustard in processor; blend well. With processor running, slowly add olive oil. Season with salt and pepper.

Make croutons and salad:

Preheat oven to 163C/325°F. Heat 3 tablespoons oil in heavy medium skillet over medium heat. Add garlic, thyme and rosemary; saut? until fragrant, about 1 minute. Remove from heat. Add bread cubes to skillet with garlic-herb oil and toss to coat. Spread out bread cubes on rimmed baking sheet. Sprinkle with salt and pepper. Bake just until croutons are golden, stirring occasionally, about 15 minutes.

Place romaine in large bowl. Add 2/3 cup dressing and 1/4 cup grated Parmesan cheese and toss to coat. Add croutons and toss well. Serve, passing remaining dressing, Parmesan cheese and cracked black pepper separately.

=====

Curtis Stone’s Caesar Salad (click)

** 01.10.2025 Typepad closed: https://winosandfoodies.typepad.com/my_weblog/2005/10/hay_hay_its_don.html from web archive

WHB #84: Courgette fritters with tomato and mozzarella

6 Echos


This week Ellie from Kitchen Wench hosts the 84th editon of Kalyn’s Weekend Herb Blogging 27.04.2021 **. Return to Ellie’s site (edit 11.04.2017: http://www.insanitytheory.net/kitchenwench/ is no longer available) on Monday to see all the great entries. Because the snails and slugs in my garden already damaged my tarragon and lemon balm I grow my basil in a hanging basket.

Basilikum

My bitter enemies didn’t find a way up there and I had enough to prepare the

Courgette fritters with tomato and mozzarella

Courgette fritters with tomato and mozzarella and feta salsa

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: Courgette fritters with tomato and mozzarella
Categories: Vegetarian
Yield: 4 Servings

Ingredients

1 large   Red chilli, finely chopped
125 grams   Self-raising flour
      Red onion, peeled and finely chopped
2 large   Eggs
1 teasp.   Cumin seeds
125 grams   Cherry tomatoes, quartered
100 grams   Mozzarella, diced
1     Handful of basil
1/2     Lemon, the juice
3 medium   Courgettes, grated
4 tablesp.   Olive oil for frying

Source

  Olive Magazin
//www.bbcgoodfood.com/recipes/3623/courgette-
  fritters-with-tomato-and-feta-salsa.jsp
  Edited *RK* 05/09/2007 by
  Ulrike Westphal

Directions

Mix cherry tomatoes with mozzarella, a handful of basil leaves and the juice of 1/2 a lemon.

Mix the courgette, onion, spices, flour and egg together. Season. Heat 1 tbsp oil in a non-stick frying pan, drop in heaped tbsps of batter. Cook, in batches, for 2-3 minutes each side or until golden and cooked through.

Serve with the tomato and mozzarella.

:Ready in 25 mins
:Per serving: 344 kcalories, protein 13g, carbohydrate 28.5g, fat 20.6g, saturated fat 5.8g, fibre 2.3g, sugar 0g, salt 1.33g

=====

more recipes and entries in English

** 27.04.2021 https://kalynskitchen.com/whos-hosting-weekend-herb-blogging/; https://kalynskitchen.com/weekend-herb-blogging-i-dont-have-dog/ no longer available

Presto Pasta Nights: Pasta with Broad Beans and Salami

4 Echos


 
 
Like Freya I was surfing the 22.02.2021 **, but I was looking for ways to use up broad beans in the freezer. I came across the

Orecchiette con Fave e Salame (Pasta with Broad Beans and Salami)

Pasta with Broad Beans and Salami

I used a French sheep’s cheese and an Italian-style salami for that dish. It is dimensioned for 4 servings, but it lasted only for one adult and two children. I had the portion for one person! So this dish is worth to be sent to Ruth’s Presto Pasta Nights.

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: Orecchiette con Fave e Salame (Pasta with Broad Beans and Salami)
Categories: Pasta
Yield: 4 Servings

Ingredients

      Salt and fresh ground black pepper, to taste
250 grams   Orecchiette pasta
400 grams   Fresh broad beans, podded
1     White onion, sliced
3 tablesp.   Olive oil
100 grams   Neapolitan salami, sliced
100 grams   Pecorino Romano cheese, grated

Source

  by Gino D’Acampo from Good Food Live 22.02.2021 **
  Edited *RK* 05/24/2007 by
  Ulrike Westphal

Directions

1. Bring a large saucepan of salted water to the boil. Add the orecchiete and cook until al dente, around 10-15 minutes. Drain.

2. Meanwhile bring a separate pan of salted water to the boil. Add the broad beans and boil for 7-8 minutes, until tender. Drain, plunge into cold water and slip off the tough outer skin off each individual bean.

3. Heat the olive oil in a large frying pan. Add the onion and fry until golden. Add the drained broad beans and the salami.

4. Fry, stirring now and then, until the salami is crispy. Mix in the orecchiete, mixing well, and cook for 1-2 minutes, seasoning with salt and freshly ground pepper.

5. Sprinkle the grated Pecorino over the pasta mixture and serve at once.

: Level of difficulty: Easy
: Preparation Time: 10 minutes
: Cooking Time: 20 minutes

=====

more recipes and entries in English

** 21.02.2021 https://goodfood.uktv.co.uk/ and https://goodfood.uktv.co.uk/recipe/orecchiette-con-fave-e-salame-pasta-with-broad-beans-and-salami/ not longer available

WTSIM #5: Bulgur stuffed courgettes

2 Echos

26.09.2023 **
The 5thedition of the „Waiter, there’s something in my…“ 26.09.2023 **event is hosted by Cooksister. All cooks are called to stuff fruit or vegetables. I stuffed courgettes with with bulgur wheat and minced lamb and cooked it in a slow cooker while I was working. Back home I could enjoy it with my son, who arrived on time from school. We were very satisfied with the result:

Bulgur stuffed courgettes

Bulgur stuffed courgettes

The recipe is simple:

4 courgettes, which fits into your 3.5-l-slow cooker (about 500 grams)
1 small clove garlic, minced
1 small onion, finely chopped
1 tsp. tomatoe puree
1 tsp. pepper puree
1 gram paprika powder
80 grams minced lamb
160 g fine bulgur wheat
2 tsp. olive oil
pepper
salt
lemon juice

Remove the end with the blossom and a small „lid“. Using apple corer or small potatoe peeler and working from hollow out each zucchini, removing all seeds and leaving shells.

Mix minced meat with garlic, onion, tomatoe puree, pepper puree and paprika powder until smooth. Add bulgur wheat and at least the olive oil. Stuff the courgettes with the mixture and close with the „lid“. Fix the lid with a wooden toothpick. Give the courgettes into the slow cooker and add about 200 ml water and cook for about 6 h on low. At the end of cooking pour lemon juice over the courgettes. Serve the courgettes with the lemon and cooking liquor.

more recipes and entries in English
more recipes with courgettes

26.09.2023 http://www.cooksister.com/2007/05/waiter_theres_s.html no longer available

Zucchini mit Bulgur-Füllung aus dem Crockpot

Hinterlasse ein Echo

Für den englischen Event „gefülltes Gemüse“ 26.09.2023 ** habe ich auf der Suche nach Rezepten noch einmal mein Kochbuch Mediterrane Köstlichkeiten: Türkei * durchgeblättert. Mein Blick blieb bei den „Zucchini mit Bulgur-Füllung“ hängen. Nachdem ich dann hier gelesen habe, was alles im Crockpot zubereitet werden kann, habe ich mich entschlossen, das Rezept für meinen Slow Cooker zu adaptieren. Ich habe am Vorabend für 2 Personen 4 kleine Zucchini gefüllt und im Crockpot über Nacht in den Kühlschrank gestellt. Bevor ich zur Arbeit fuhr habe ich noch 200 ml Wasser hinzugefügt und das ganze für ca 6 h auf low bis zu meiner Rückkehr gegart. Nur noch Anrichten, servieren und genießen!

Zucchini mit Bulgur-Füllung aus dem Crockpot

Zucchini mit Bulgur-Füllung aus dem Crockpot 004

Sehr lecker und mein Kind hatte nix zu meckern.

========== REZKONV-Rezept – RezkonvSuite v1.4
Titel: Zucchini mit Bulgur-Füllung
Kategorien: Crockpot, Slow cooker
Menge: 4 Personen

Zutaten

1 1/2 kg   Zucchini
1     Knoblauchzehe
1     Zwiebel
1 Essl.   Tomatenmark
1 Essl.   Paprikamark
2 Gramm   Paprikapulver
250 Gramm   Mageres Lammhack
500 Gramm   Feiner Bulgur
2 Essl.   Olivenöl
1     Zitrone, Saft
4 Gramm   Grobes Meersalz
2 Gramm   Gemahlener Pfeffer

Quelle

978-3833110924* Mediterrane Köstlichkeiten: Türkei *
ISBN 978-3833110924
  Erfasst *RK* 23.05.2007 von
  Ulrike Westphal

Zubereitung

1. Die Zucchini waschen. Die Blütenansätze abschneiden, ebenso wie ein etwa 1 cm breites Stück, das als »Deckel« dienen soll (beiseite legen). Die Zucchini mit einem Sparschäler oder einem Kugel- Ausstecher aushöhlen. Knoblauch und Zwiebel schälen und hacken.

2. Knoblauch, Zwiebel, Salz, Pfeffer, Tomaten- und Paprikamark sowie Paprikapulver in einer Schüssel mit den Händen vermengen.

3. Das Hackfleisch zugeben und mit den Händen einarbeiten, bis sich eine glatte Masse bildet.

4. Den Bulgur zugeben und einarbeiten. Zuletzt das Olivenöl zugeben.

5. Die ausgehöhlten Zucchini mit der Bulgur-Mischung füllen, dabei an der Öffnung 1,5-2 cm ungefüllt lassen und mit den beiseite gelegten »Deckeln« verschließen. In einem großen Topf mit wenig Wasser bei geschlossenem Deckel 25 Minuten garen.

6. Am Ende der Garzeit die Zucchini mit Zitronensaft beträufeln. Die Zitronen-Schmorflüssigkeit separat dazu reichen.

Vorbereitungszeit: 30 Minuten
:Garzeit: 25 Minuten :
:Schwierigkeitsgrad: leicht

=====

Vielleicht sollte ich noch anmerken, dass die Zucchini in 2 Lagen übereinander lagen und die Außenwände nicht berührten. Und die Deckel habe ich mit Zahnstochern fixiert.

*=Affiliate-Link zu Amazon

Rezepte aus dem Buch Mediterrane Köstlichkeiten: Türkei * bei Küchenlatein:

** 26.09.2023 http://www.cooksister.com/2007/05/waiter_theres_s.html nicht mehr verfügbar