Archiv der Kategorie: Recipes & Posts in English

Chunky corn chowder

This week the GFGF-Group is cooking with corn. Where I live the maize is grown for the cattle, from June to September you’ll find sweetcorn on the cob on the markets for the barbecue season. In September 2005 I cooked this chunky corn chowder recipe in English with corn-on-the cob. Otherwise, there it was always just grilled corn on the cob to nibble on. In 2019 I prepared a sweetcorn polenta with aubergine sauce.

In April I a have to use a tin cooking

Chunky corn chowder

Chunky corn chowder

again. Still as delicious as in 2005.

I am very excited what Donna, Ellen, Kayte, Margaret, Nancy and Peggy prepare with corn.

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Lentil Moussaka

This week the GFGF-group cook with eggplant as we did on October, 9th last year. I chose

Lentil Moussaka

Lentil Moussaka

because I didn’t prepared any until now. Instead of ground meat I used lentils to cut down meat consumption.

Don’t miss the dishes from Donna, Ellen, Kayte, Margaret, Nancy and Peggy.

Lentil Moussaka

Yield: 4 Servings

Lentil Moussaka

Instead of ground meat lentils are used in this lentil moussaka.

Ingredients

  • 1 large onion, peeled and finely chopped
  • 2 cloves garlic, peeled and finely chopped
  • 2 red pointed bell pepper, deseeded, cubed: 217 grams
  • 1 tablespoon olive oil
  • 175 grams red lentils *
  • 150 ml red wine
  • 400 g chopped tomatoes, canned
  • 1 tablespoon oregano, fresh, chopped; Ulrike: dried
  • 2 large eggplants, about 600 grams, sliced lengthwise in slices 1 cm thick
  • 200 ml cooking cream, 15% fat
  • 1 egg, size M
  • 200 g low-fat cream cheese
  • 50 grams Parmesan, grated
  • salt
  • black pepper, freshly ground
  • nutmeg

SOURCE

modified by Ulrike Westphal from:
NDR

METHOD

  1. Preheat the oven to 220 °C/428 °F
  2. In a large saucepan, heat 1 tablespoon of oil. Fry the onions, garlic and peppers until soft. Add lentils, red wine and tomatoes. Bring to a boil. Season with salt, pepper and oregano. Simmer for about 30 minutes until the lentils are soft.
  3. Meanwhile place the slices on a baking tray lined with baking paper, brush very thinly with oil and roast in the oven for about 20 minutes.They should be lightly browned – extend the baking time if necessary. Check that they do not burn.Remove the roasted eggplants, set aside and turn the oven down to 200 degrees.
  4. In a small, high bowl, whisk together the cooking cream, egg and cream cheese. Season with salt, pepper and nutmeg.
  5. In a baking dish, alternate layers of lentil sauce and eggplant slices. Finish with a layer of eggplant. Pour the cream cheese sauce on top. Bake in the oven for about 30 minutes. Meanwhile, grate the parmesan cheese. Garnish the baked moussaka with the fresh parmesan

total: 1 hour
preparation: 25 minutes
cook/bake: 30 minutes

 
 
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Leek Quiche from Vincent Klink

Leek
This week the GFGF-Group is cooking with leeks. It is the whole year available and even in March this veggie is the only one with low climate impact. I have already posted a lot of leek recipes, but this week I chose a recipe from my favourite German Chef Vincent KlinkButton English. In 2012 we visited his restaurant in Stuttgart and as entree his famous leek quiche was served. Since December his restaurants – like all others are closed, he hopes he can open again in April. Vincent Klink doesn’t keep his recipes secret, the Wielandshöhe Website has published recipes like the famous

Leek Quiche

Leek Quiche from Vincent Klink

A similar recipe is in his book Meine Küche*, there were three kinds of cheese used. In this delicious version I used a kind of mountain cheese from Schleswig-Holstein, called „Flachlandtiroler“. The highes elevation in Schleswig-Holstein is the Bungsberg Button English with 164 m about 180 yards …

The leek quiche makes me feel like travelling and dining out in these times.

Don’t miss the leek recipes from Donna, Ellen, Kayte, Margaret, Nancy and Peggy

Leek Quiche

Yield: 4 servings

Leek Quiche from Vincent Klink

Ingredients

Pastry

  • 200 grams flour; I used spelt
  • 80 grams butter
  • 50 ml water
  • 1 egg, size M
  • 1 pinch of salt

Filling

  • 200 grams of leek, in small rings
  • 2 tablespoons butter
  • 200 grams of Emmental or mountain cheese, finely grated, here he used half Emmental and half mountain cheese
  • 5 eggs
  • 250 grams crème fraîche
  • 80 grams cream
  • pepper
  • Nutmeg to taste
  • No salt, it’s already in the cheese

SOURCE

modified by Ulrike Westphal from:
Vincent Klink

Method

  1. Knead flour, butter, water, egg and salt into a firm dough. Put the dough into an airtight container and let it rest in the refrigerator for at least half an hour.
  2. Heat the oven to 200 °C-392 °F /Fan 180 °C-356 °F / Gas 3-4 .
  3. Sauté leeks in a pan with 2 tablespoons of butter. Then leave to cool slightly.
  4. Roll out the base thinly, fold it up and roll it out again, and then do it all over again. This creates a sort of puff pastry effect. Put the dough in a greased pie dish quiche or springform pan (diameter 26 cm), pull up the edge about 3 cm. Fill the pastry case with a round of baking paper and add baking beans to weigh it down. For this purpose use dried beans or ceramic balls, which you can order on the Internet. Bake blind for 10 mins, then carefully remove the paper and beans. (Instructions from Vincent Klink in 2011)
  5. Beat the eggs with the crème fraîche and cream, mix in the grated cheese and leeks and season with pepper and nutmeg. Spread the mixture on the pastry base. Allow the mixture to set in the warm oven for about 30 minutes at low heat (Ulrike 180 °C-356 °F).

total time: 45 minutes + cooling time
prepararion time: 15 minutes
cooking/bakin time: 25 – 30 minutes

 
 
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Spaghetti with Swede and Bacon

Swede or rutabage is overlooked and underused, so I chose it as vegetable of the week for the GFGF group. It is a must in our house to serve it as Swede mash (with salami-style sausage) at least once a year. But swede is more than mash, for example pasta always works like this comforting

Spaghetti with Swede and Bacon

Spaghetti with Swede and Bacon

Really delicious. I hope I can convince Donna, Ellen, Kayte, Margaret, Nancy and Peggy to use this vegetable. The taste of rutabaga is a bit like turnip, mildly peppery, earthy, a tiny bit bitter and a tiny bit sweet. The classic combination in Northern Germany is swede, potatoes and/or carrots.

Spaghetti with Swede and Bacon

Yield: 3 servings

Spaghetti with Swede and Bacon

Spaghetti with Swede and Bacon is budget-friendly and a twist on the classic carbonara. Seasonal swede, local bacon and plenty of parmesan. This a comforting lunch, the 3rd serving I took to work and enjoyed as lunch at work

Ingredients

  • 1 tbsp rapeseed oil,
  • 250 grams swede , peeled and chopped into small chunks
  • 1 onion , peeled, roughly chopped
  • 2 cloves garlic, crushed
  • 40 grams parmesan , grated, plus extra to serve
  • 300 grams spaghetti
  • 120 grams diced bacon, smoked
  • 2 thyme sprigs , leaves picked, plus extra to serve

SOURCE

modified by Ulrike Westphal from:
Good Food magazine, March 2018

Method

  1. Heat the oil in a non-stick frying pan over a medium heat, then add the swede, onion and garlic and fry for 5 mins. Cover with a lid and cook for a further 10-15 mins, stirring so it doesn’t stick, until the swede is completely soft. Set aside to cool, then blitz in a food processor or mash with the parmesan and a large pinch of seasoning. Add a splash of water to loosen the sauce.
  2. Cook the pasta in salted water for 1 min less than pack instructions, reserving a little of the cooking water. Meanwhile, use the frying pan you used for the sauce to fry the pancetta until crisp, around 5 mins. Add the thyme and fry for 1 min, then tip into the sauce.
  3. Transfer the pasta to the sauce, add the reserved water, and give everything a good toss around the pan, so the pasta is well coated in the sauce. Season, then split between bowls, top with more parmesan and a big grind of black pepper to serve.

total time: 50 minutes
prepararion time: 15 minutes
cooking/bakin time: 30 minutes

 
 
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Royal Mushrooms with Cashew Nut Sauce

This week the GFGF-Group focusses on mushrooms. Son 2 loves mushrooms, especially button mushrooms. We invited him for

Royal Mushrooms with Cashew Nut Sauce

Royal Mushrooms with Cashew Nut Sauce

and he liked it, so did we. The recipe originally is for a slowcooker, but I think it is better made in a pan.

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Royal Mushrooms with Cashew Nut Sauce

Yield: 3- 4 servings

Royal Mushrooms with Cashew Nut Sauce

Ingredients

  • 50 grams cashew nuts, unsalted
  • water, as needed
  • 4 tablesp. oil
  • 2 green cardamom pods
  • 1 black cardamom pod
  • 2 cloves
  • 1 cinnamon stick, 1 inch
  • 1 bay leaf
  • 1 teasp. garlic, minced
  • 1/2 teasp. red chili powder
  • 1 teasp.coriander powder
  • 1 small red onion, about 70 gams, minced
  • 120 grams plain yoghurt
  • 120 grams milk
  • salt to taste
  • 500 grams brown button mushrooms, cleaned and quartered

SOURCE

modified by Ulrike Westphal from:
Prena Singh
The Everything Indian Slow Cooker Cookbook *
ISBN: 978-1440541681

Method

  1. soak the cashews in 240 ml water for about 20 minutes. Drain and grind to a paste in a food processor. Set aside
  2. In a mediumm skillet, heat the oil over medium heat. Quickly add the cardamom pods, cloves, cinnamon stick, bay leaf, and minced garlind, saue for about 30 seconds.
  3. Add the chili powder, coriander powder, and minced onion; sauté for 2 minutes. If the spice micture stics to the pan, add a few tablespoons of water. Continue to sauté util the onions are golden brown, about 7 minutes. Add the cashew nut paste and stir for 1 more minute
  4. Add the yoghurt, milk, salt, and mushroom, mix well.
  5. Cover an let it simmer on low heat about 15 – 20 minutes until the oil starts to separate from the spice mixture. Serve hot over rice.

total time: 45 minutes
prepararion time: 20 minutes
cooking/bakin time: 20 minutes

 
 
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