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Asparagus Lemon Quiche

This Tuesday’s with Dorie recipe Asparagus Lemon Quiche is on page p 332 from Baking with Dorie: Sweet, Salty & Simple *.

Times are changing. As a little girl first came the rhubarb, then asparagus followed by strawberries. Now the rhubarb in the garden ripens later than the asparagus for sale. And something is going wrong with agriculture. The asparagus from Spain with long transport routes is cheaper than that produced in the region. Obviously, energy prices are not yet high enough in times of energy crisis. For

Asparagus-Lemon Quiche

Asparagus-Lemon-Quiche

I got regionally produced asparagus by bike from the weekly market.

Asparagus Lemon Quiche

YIELD: 6 servings

Asparagus-Lemon-Quiche

Because it’s it’s spring, because it’s good: Serve this Asparagus Lemon Quiche

INGREDIENTS

PIE CRUST

  • 150 grams wheat flour type 550
  • ¼ teaspoon fine sea salt
  • 150 grams butter, cold and cut into cubes
  • 2 to 4 tablespoons ice water, as needed

FILLING

  • 500 grams asparagus trimmed
  • 1 1⁄2 teaspoons butter
  • 2 small shallots or 1 small onion, finely minced
  • Fine sea salt and freshly ground black pepper
  • One 1⁄4-inch-thick slice lemon including rind, cut into slivers
  • 2 eggs, size M
  • 120 ml cream; Ulrike: coffee cream
  • 80 ml sour cream; Ulrike: crème fraîche
  • 10 grams minced mixed fresh herbs; Ulrike: chives and tarragon
  • 2 tablespoons Parmesan, finely grated
  • Olive oil for brushing, optional

SOURCE

978-0358223580*

modified by from:
Dorie Greenspan
Baking with Dorie: Sweet, Salty & Simple *
ISBN: 978-0358223580
also found at xoxo Dorie

INSTRUCTIONS

  1. PIE CRUST: Mix together the flour and salt with a pastry blender *. Add butter and mix until the mixture forms lima bean-size pieces. Slowly add ice water, 1 tablespoon at a time, and mix until the dough just comes together. It should be moist, but not wet.
  2. Turn dough out onto a lightly floured surface and gather into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
  3. Roll the dough out on a floured surface. If you are working on a counter, turn the dough over frequently and keep the counter floured.
  4. Fit the dough into the pie plate and freeze for 30 minutes.
  5. Center a rack in the oven and preheat it to 205 °C/400 °F.
  6. Blanch asparagus in a steamer for 3 minutes, then drain in a colander, run under cold water and pat dry.
  7. Cut off the asparagus tips—make them about 3 inches long. Cut the remaining stalks on the bias into chunks about 1 inch wide.
  8. Put the skillet over medium heat and add the butter. When it’s melted, toss in the shallots or onion and cook, stirring, just until softened, about 3 minutes. Season with salt and pepper and scrape into the frozen crust, spreading them evenly. Scatter over the lemon and sliced asparagus stalks.
  9. Whisk the eggs, cream, sour cream and herbs together in a bowl just until blended. Season with 1⁄4 teaspoon salt and pepper, then pour the mixture into the crust. Arrange the asparagus tips in any way you’d like on top of the filling.
  10. Bake the quiche for 25 to 30 minutes, sprinkling on the Parm, if using, after it has been in the oven for 20 minutes. The quiche is done when the custard is set—a tester will come out clean—and puffed. Transfer to a rack and, if you like, brush some olive oil over the top, using only enough to give it a gloss.
  11. Serve the quiche when it’s just warm or has come to room temperature.

STORING: The Asparagus Lemon Quiche is at its peak the day it is made—best within a few hours of being baked. If you’ve got leftovers, refrigerate them and have them as a snack the next day.

total time: 3 hours
preparation time: 15 minutes
baking time: 30 minutes

 
 

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Tomato, goat’s cheese, olive & basil clafoutis

In 2010 the vegetarian Thursday started in Germany. In 2011 the book of the book with the same name was published *. In 2013, this was even – albeit not very successful – an election campaign issue for the Bündis 90/Die Grünen. After that, the action fell asleep, but that didn’t stop me from cooking meatless. Good quality meat is expensive, so I’d rather eat less of it. This week I prepared

Tomato, goat’s cheese, olive & basil clafoutis

clafoutis

You can do step 1 and 2 in advance, so that you just have to mix the batter and lunch is freshly made in 30 minutes. This is a really delicous savoury version of clafoutis, I had only tried the version with gooseberries and cherries.

Tomato, goat’s cheese, olive & basil clafoutis

YIELD: 6 servings

Tomato, goat’s cheese, olive & basil clafoutis

Category:vegetarian

This savoury clafoutis easy but really rich, basically a crustless tomato and goat’s cheese tart. Perfect for lunch, says Diana Henry

INGREDIENTS:

  • 400 grams cherry tomatoes; Ulrike: yellow and red
  • 1½ tbsp olive oil
  • 6 medium eggs, 4 whole eggs plus 2 yolks only; Ulrike: 5 whole eggs
  • 50 grams plain flour
  • 200 ml milk
  • 300 ml double cream
  • 30 grams freshly grated Parmigiano Reggiano
  • 1 clove garlic, puréed
  • 30 grams pitted black olives, chopped
  • 200 grams goat’s cheese, crumbled
  • 10 grams basil, torn, plus extra to serve

SOURCE

 ‎ 978-1784725846 *

modified by from:
Diana Henry
From the Oven to the Table: Simple dishes
that look after themselves
ISBN: 978-1784725846

also found at Waitrose

INSTRUCTIONS

  1. Preheat the oven to 190°C, gas mark 5. Place the tomatoes in a 20×30 cm shallow ovenproof dish. Drizzle the tomatoes with the olive oil and season. Turn them over so that the surfaces are all coated in a little oil.
  2. Roast for 20-30 minutes or until soft and slightly shrunken. Take out of the oven and set aside for later. Turn the oven down to 180°C, gas mark 4.
  3. Put the eggs, yolks, flour, milk, cream and seasoning into bowl and blitz with a hand held blender. Add the Parmigiano Reggiano and the garlic.
  4. Scatter the olives, goat’s cheese and basil over the tomatoes. Pour the batter over and bake for 30 minutes until it’s puffed, golden and just set in the middle. The batter will sink a little once it has sat for a while. Diana Henry don’t think to serve this Tomato, goat’s cheese, olive & basil clafoutis with anything except some fresh basil. It’s lovely as it is.

total time 1 ¼ h
preparation time: 15 minutes
baking time: 60 minutes

 
 
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Photo Credit: I ♥ Cooking Clubs
Meatless Monday!
 
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Strawberry Mini Cakes

ErdbeerbudeThe northern German strawberry season is open. The strawberry stand in the form of a strawberry has taken the ancestral position and sells Holstein strawberries.

At this time they are still quite expensive and little aromatic so I bought just 250 grams more than enough for the

Strawberry Mini Cakes

Strawberry Mini Cakes

I was right. The strawberries could have had some more days on the field, but in the strawberry mini cakes they were just right. The combination of white chocolate and strawberries is great.

Strawberry Mini Cakes

YIELD: 24 mini muffins/span>

Strawberry Mini Cakes

The look of this strawberry mini cakes is adorable: a cake baked in a mini muffin form, covered in a soft white-chocolate glaze.

INGREDIENTS

CAKES

  • 6 hulled strawberries, quartered lenghtwise. The chunks should be short enough to drop easily into the muffin cups
  • 67 grams granulated sugar
  • ¼ teaspoon fine sea salt
  • 2 eggs, size M at room temperature
  • 1 ½ teaspoons pure vanilla extract
  • ¼ teaspoon rose extract; optional, Ulrike: omitted
  • 1 tablespoon light corn syrup
  • 86 grams all-purpose flour
  • 85 grams butter, melted with the chocolate
  • 85 grams white-chocolate bar, melted with the butter
  • 1 tablespoon milk

TOPPING:

  • 85 grams white chocolate, finely chopped
  • 1 teaspoon neutral oil
  • Sprinkles, optional; Ulrike: omitted

SOURCE

modified by from:
Dorie Greenspan in the NYT

INSTRUCTIONS

  1. CAKES: Center a rack in the oven and heat oven to 180 °C fan. Line a 24-hole mini-muffin pan with cupcake papers.
  2. Working in a large bowl, whisk together the sugar and salt. Drop in the eggs and beat with a mixer on medium speed until foamy and slightly thickened. Stir in the vanilla extract and the rose extractfollowed by the corn syrup.
  3. Switch to a flexible spatula, and blend in the flour in two or three additions. You’ll have a thick batter. Mix the melted butter-chocolate mix into the batter in three or four additions, stirring gently until well incorporated. The batter will be stretchy and a bit slippery. When it’s fully blended into the batter, stir in the milk.
  4. Spoon about 1 teaspoon of batter into each muffin cup, and then drop in a piece of strawberry. Divide the remaining batter evenly among the cakes, covering each berry.
  5. Bake the cakes for 11 to 13 minutes, or until a slender tester poked into the center of a cake comes out clean. Transfer the pan to a rack, and let rest for 2 minutes before carefully removing the cakes; cool to room temperature on the rack.
  6. TOPPONG: In a saucepan, melt together the chocolate and oil on low heat. White chocolate is fragile and finicky — it burns quickly — so stay close. Stir the mixture to make sure it’s smooth.
  7. One by one, dip the tops of the baby cakes into the chocolate, swirling the cakes to even out the topping and allowing the excess to drip back into the bowl or pan. Return the cakes to the rack and, if you’d like, finish with sprinkles.
  8. You can refrigerate the cakes for about 10 minutes to set the chocolate or leave them at room temperature. Chilled or not, the chocolate will remain a tad soft, and that’s nice. Kept in a covered container, the strawberry mini cakes will hold for a day or two

total time: 1 hour
preparation time: 15 minutes
baking time: 13 minutes

 
 
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Photo Credit: I ♥ Cooking Clubs
Berry Sweet!
 
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Berry sweet! recipes visit the I heart cooking clubs site
 
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Cheesy, Herby Quick Bread

This

Cheesy, Herby Quick Bread

Cheesy, Herby Quick Bread

is best suited for a Ladies Luncheon. The recipe fluttered into my house with the Dorie Greenspan’s newsletter. There were some leftover cheeses that were wonderful in this bread.

Today is not only Mother’s Day but also the state election in Schleswig-Holstein and the neighbor’s son celebrates his confirmation. This bread also fits these occasions.

Cheesy, Herby Quick Bread

YIELD:10 servings

Cheesy, Herby Quick Bread

Quick bread with a lot of add ins like cheese, scallions and nuts

INGREDIENTS

  • 238 grams wheat flour Type 550
  • 1 tablesp. baking powder, I used cream of tartar baking powder
  • 1/2 teasp.salt
  • 3 eggs, size M, room temperature
  • 80 grams whole milk, at room temperature
  • 64 grams = 80 ml olive oil
  • 40 grams = 2 tablesp. honey
  • 115 grams shredded cheese, I used a pizza mix
  • 75 grams cheese, cut into tiny cubes Ulrike: Blaue Stunde and Cheddar from Holtsee
  • 30 grams scallions, sliced
  • 40 grams walnuts, chopped

SOURCE

modified by from Dorie Greenspan’s Newsletter

INSTRUCTIONS

  1. Center a rack in the oven and preheat it to 175 °C/ 350 °F. Line a 20 cm/8-inch loaf pan with parchment paper.
  2. Working in a large bowl, whisk the flour, baking powder and salt together. In another bowl whisk the eggs, milk, olive oil and honey together. Pour the wet ingredients over the flour mixture and, using a flexible spatula, stir until mostly blended. There’s no need to be thorough now.
  3. Add shedded and cubed cheese, scallions and walnuts to the bowl and mix them together. Try to be gentle, but don’t try to be perfect – just like with muffins, it’s better to under- than over-mix. The batter will be heavy and sticky.
  4. Scrape it into the lined pan and use the edge of the spatula to nudge it into the corners.
    Cheesy, Herby Quick Bread
  5. Bake the loaf for about 35 minutes until a tester inserted into the center comes out clean. Put the pan on a rack, let the loaf rest for 3 minutes, then unmold it onto the rack. Let the loaf come to room temperature right side up. You can eat it when it’s warm, but I think it’s best at room temperature.

total time: 1 hour
prparation time: 15 minutes
cooking time: 35 minutes

 
 
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Photo Credit: I ♥ Cooking Clubs
LLadies Luncheon!
 
 
 
 
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Cauliflower Tabbouleh

This week I ♥ Cooking Clubs welcomes Dorie Greenspan and I serve

Cauliflower Tabbouleh

Cauliflower Tabbouleh

Time is out of joint, I am speechless and stunned by what is happening here in Europe. I distract myself with cooking and baking and hardly get to post the recipes in the blog. It would be a real pity if this delicious recipe was not found at Küchenlatein. I served it as a salad for lunch at work with a slice of homemade bread.

Cauliflower Tabbouleh

Yield:4 servings

Cauliflower Tabbouleh

Dorie Greenspan’s Cauliflower Tabbouleh is a grain free version of the most popular Mediterranean salads. She uses grated cauliflower instead of bulgur.

Ingredients

  • 1 head cauliflower; Ulrike about 550 grams
  • 155 grams chickpeas, cooked, drained and patted dry
  • 32 grams almonds, finely chopped, unblanched
  • 10 grams fresh mint, finely chopped
  • 10 grams parsley or cilantro, finely chopped fresh; Ulrike: parsley
  • 40 grams raisins, moist and plump °
  • 1–2 lemons
  • Sea salt
  • Pepper, freshly ground
  • 1 tablesp. extra-virgin olive oil, or more to taste

SOURCE

978-0544826984 *

modified by from:
Dorie Greenspan
Everyday Dorie: The Way I Cook
ISBN: 978-0544826984

also found at Kosher.com

Method

  1. Remove the green leaves from the cauliflower. Cut it in half from top to bottom and then crosswise into quarters. Grate with the largest holes on a box grater. Put the cauliflower into a big bowl.
  2. Add the chickpeas, almonds, herbs, and raisins. Finely grate the zest of one lemon over the tabbouleh and then squeeze in the juice, tossing the salad lightly with a fork. Season with salt and pepper, drizzle over the olive oil and toss to incorporate. Taste the salad and see if you’d like more salt, pepper, lemon zest, juice and/or oil. I usually use the zest and juice of one and a half lemons and two tablespoons olive oil, but lemons vary in size and tartness.
  3. Serve the salad or, preferably, cover it tightly and refrigerate it for at least an hour.

° Put dried raisins in a bowl of hot tap water and set them aside to soak. When you’re ready for them, drain and pat dry.
total time: 1 hour 20 minutes
preparation time: 20 Minuten

 
 
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Photo Credit: I ♥ Cooking Clubs
Welcome Dorie
 
 
 
 
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