Archiv für den Monat: Januar 2008

WHB #114: Spiced chickpeas with halloumi

3 Antworten


The 114th edition of Weekend Herb Blogging 27.04.2021 ** is hosted by the inventor of this great event herself: Kalyn from Kalyn’s Kitchen. I have to admit that I passed the last 10 rounds, first I renovated the kitchen and then I had some problems. But a New Year and a new post from my new kitchen. In Northern Germany it’s grey, cold and damp and I desired for some vitamins in a winter salad. I didn’t follow the recipe below. I used 3 fresh bell peppers, roasted them under the grill and removed the skin.

Spiced chickpeas with halloumi

Spiced chickpeas with halloumi

Delicious and gave me a kick!

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: Spiced chickpeas with halloumi
Categories: Vegetarian
Yield: 2 Servings

Ingredients

1 tablesp.   Olive oil
1     Chilli, deseeded and finely chopped
      Or
1/2 teasp.   Chilli powder
2 teasp.   Finely chopped fresh root ginger
400 grams   Can chickpeas, rinsed and drained
200 grams   Bag baby leaf spinach
3     Red peppers from a jar or deli counter
1/2     250g pack halloumi, drained
1     Lemon, the juice

Source

  Good Food Magazine, January 2008, p. 19
  Edited *RK* 12/29/2007 by
  Ulrike Westphal

Directions

1. Heat the oil in a pan, then gently fry the chilli and ginger for 1 min. Stir in chickpeas, spinach and peppers, then season. Cover, then cook gently for 3-4 mins, stirring occasionally, until the spinach has wilted and the chickpeas are warmed through.

2. Meanwhile, heat a non-stick frying pan until piping hot. Cut the halloumi into 6 slices and quickly fry for 1-2 mins each side. Stir the lemon juice into the chickpeas and divide between two plates. Top with the halloumi and serve immediately.

:PER SERVING 471 kcalories, protein 25g, carbohydrate 27g, fat 30g, saturated fat 11, fibre 10 g, sugar 7g, salt 4.63g
:Easily doubled
:PREP 5 mins
:COOK 10 mins m

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Return to Kalyn’s Kitchen on Monday for the roundup 22.02.2021 **.

more recipes and entries in English

** 22.02.2021 https://kalynskitchen.com/happy-new-herbs-plants-veggies-and/ not longer available
** 27.04.2021 https://kalynskitchen.com/whos-hosting-weekend-herb-blogging/; https://kalynskitchen.com/weekend-herb-blogging-i-dont-have-dog/ no longer available

A taste of terroir 2008: Berliner (Pfannkuchen)

10 Antworten

Happy New Year to Everyone!

A taste of terror
Anna of Anna’s Cool Finds asked again for A taste of terroir. This time I chose Berliner Pfannkuchen. Berliners are traditionally eaten New Year’s Eve. I don’t know the right English word for it, because it’s even difficult in German. In Northern Germany this doughnut-style pastry is just called Berliner, it’s not a citizen of Berlin. Residents of Berlin, Brandenburg and Saxony know this as Pfannkuchen, which in the rest of Germany generally means pancakes. And the pancakes in this area are called Eierkuchen, not meaning an omelett but “egg cakes”. Be that as it may, we bake this every New Year’s Eve, but we skip the joke to fill some Berliners with mustard instead of jam and serve them together with regular Berliners without telling anyone. We prefer to serve them just with icing sugar, not with an icing.

How to make Berliner Pfannkuchen

©Berliner Pfannkuchen (Berlin Pancakes) 003

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©Berliner Pfannkuchen (Berlin Pancakes) 011

©Berliner Pfannkuchen (Berlin Pancakes) 013

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©Berliner Pfannkuchen (Berlin Pancakes) 010

©Berliner Pfannkuchen (Berlin Pancakes) 002

 

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: Berliner Pfannkuchen (Berlin Pancakes)
Categories: Baking
Yield: 18 Servings

Berliner Pfannkuchen

Ingredients

H PRE-FERMENT
250 grams   Wheat flour Type 550, all-purpose
225 grams   Milk 30° C
1 pack   Dry yeast
H DOUGH
      Pre-ferment, all of above
250 grams   Flour Type 550, all-purpose
10 grams   Malt, optional
3     Eggs, size M
60 grams   Sugar
60 grams   Butter, softened
5 grams   Salt
1/2 vial   lemon flavour *
1/2 vial   vanilla flavour *
H FILLING
      Jam

Source

  own recipe
  Edited *RK* 12/30/2007 by
  Ulrike Westphal

Directions

Mix together all ingredients for the pre-ferment and let rest for about 30 minutes.

Work up all ingredients for the dough until smooth. Knead the dough until it stops sticking to the walls of the bowlLet rest for 30 minutes. Cover a board with a cloth and dust the cloth with corn or potato starch.

Divide the dough into pieces of 50 grams, form into balls and set on cloth. Cover dough balls with cloth and plastic and proof until doubled in bulk.

Uncover the risen dough balls and wait until they get a "skin" on top.

Heat the oil to 180ºC . Place 2 – 3 of the risen dough balls with their bottoms into the oil at a time (more dough rounds placed into the oil at one time would lower the temperature of the oil to much, so stick to 2 – 3 at a time). Fry the Berliners until golden-brown turning them only once while frying them. Remove from the oil and drain on a wire rack.

Let oil heat up to ideal temperature, before placing more dough into it again.

The finished Berliner should look like a small cannon ball with a white waist line.

Fill the drained, but still warm Berliners with jam using a piping bag with a long nozzle.

Dust with icing sugar.

* You can also use lemon or orange zest.

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