Archiv der Kategorie: Recipes & Posts in English

Quinoa and Brie with Sautéed Mushrooms

This week was Valentine’s Day and since I was old enough to be someone’s valentine, this day was ignored: No special gifts, no flowers, because my birthday is a few days later, but no birthday without flowers

Flowers

No romantic Valentine’s supper, but food I love is

Quinoa and Brie with Sautéed Mushrooms

Quinoa and Brie with Sautéed Mushrooms (1)

I served it for lunch and it was delicious

Quinoa and Brie with Sautéed Mushrooms

Yield: serves 2

Quinoa and Brie with Sautéed Mushrooms (2)

Ingredients:

  • 1 tablespoon clarified butter
  • 1 small clove garlic, peeled and minced
  • 1 shallot, peeled and minced
  • 180 grams quinoa, rinsed
  • 120 ml white wine, dry
  • 1/2 teaspoon salt
  • 240 ml water
  • 1 pich red pepper flakes
  • 250 grams mushrooms, sliced 0,5 cm thick
  • 1 teaspoon clarified
  • black pepper freshly ground
  • 60 grams Brie cheese

Instructions

  1. Heat the butter in a large saucepan over medium-high heat, add the garlic and onion and sauté for 5 minutes. Add quinoa, wine and salt, bring to a boil, and continue boiling for 3 – 4 minutes, until de liquid has reduced a bit.
  2. Add water, return to a boil, then lower the heat, cover, and simmer for about 25 minutes,or until the quinoa opens up, revealing a little spiral, and ist soft and pleasant to chew.
  3. Meanwhile, heat a large pan over high heat, stir in the musrooms and cook withour stirring for a few minutes, until they have begun to brown and release their juices. Then shake the pan every few minites until the mushroomse are evenly browned, abour4 4 minutes more. Remove from heat, let cool a bit. Then add the teaspoon butter, a pinch of salt and red pepper flakes, stir and adjust the seasoning.
  4. Once the quinoa is perfecty tender, drain off any excess liquid – there was none – and stir in the cheese. Ladle into a deep plate and top with the mushrooms.

total time: 45 minutes
preparation time: 5 minutes
cooking/baking time: 35 minutes

 
 
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Photo Credit: I ♥ Cooking Clubs
food we love
 
 
For all other great Food we love! recipes visit the I heart cooking clubs site 
 
 

Baked Peppers filled with Tomatoes and Feta

It’s winter here in Northern Germany, nasty wheater and I caught an even more nasty cold. I am dreaming of summer, the right moment to prepare

Baked Peppers filled with Tomatoes and Feta

Baked Peppers filled with Tomatoes and Feta (1)

Baked Peppers filled with Tomatoes and Feta

Yield: 2 servings

Baked Peppers filled with Tomatoes and Feta (2)

Ingredients:

  • 2 yellow peppers, large and ripe
  • 175 grams cherry tomatoes, halved
  • 125 grams feta, crumbled
  • 8 olives, or some more stoned
  • 8 tablesp. basil pesto; Ulrike: ruccola pesto

SOURCE

modified from Ulrike Westphal inspired by:
Nigel Slater in the Guardian

Instructions

  1. Halve peppers and remove and discard any stalks, cores or seeds. Set the peppers, cut side up, in a roasting tin.
  2. Give tomatoes in a mixing bowl and add the feta. Add olives to the bowl with a grinding of black pepper (no salt).
  3. Stir in basil pesto then spoon it into the halved peppers. Pour enough olive oil into each to come up to the top. Bake for about 25 minutes (Ulrike: 45) at 180 °c/gas mark 4, until the top is lightly brown.
  4. Leave the peppers to settle for 20 minutes before eating. While they are in the oven you may want to cover the dish with foil to stop the pesto from darkening. This is one of those dishes that seems more appropriate warm than hot.

total time: 1 hour
preparation time: 5 minutes
cooking/baking time: 45 minutes

 
 
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Photo Credit: I ♥ Cooking Clubs
 Stuffed or Filled Dishes!
 
 
For all other great Stuffed or Filled Dishes! recipes visit the I heart cooking clubs site 
 
 

Shredded Egg Salad

When I was looking for a breakfast recipe I came across – like Cucina Magia – this

Shredded Egg Salad

Shredded Egg Salad (1)

It is potluck week at I♥CC and the right opportunity to try this delicious salad. I just had to buy the small head of radiccio for 0,32 €, all other ingredients I had in stock.

Shredded Egg Salad

Yield: 2 servings

Shredded Egg Salad (2)

Ingredients:

  • 4 eggs, size M, hard boiled
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 small head of radicchio, shredded, about 110 grams
  • 4 tablespoons chopped fresh dill; I used frozen
  • 1 medium shallot, chopped
  • 3 baby radishes, shaved thin

to serve:

  • little dollop of salted creme fraiche and/or a drizzle of olive oil; I used olive oil

SOURCE

modified from Ulrike Westphal inspired by:
Heidi Swanson

Instructions

  1. Using an egg sliceregg divider * cut the eggs once long ways and once crossways.
  2. Place in a bowl and use your fingers to gently toss the eggs with the salt and pepper. At this point you can add whatever you like to the salad. – I used shredded radicchio, dill, shallots, and shaved baby radishes. Serve topped with tiny dollops of something creamy – like creme fraiche or plain yogurt, and a drizzle of olive oil. Don’t weigh the salad down.

total time: 10 minutes
preparation time: 5 minutes without boiling the eggs

 
 
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Photo Credit: I ♥ Cooking Clubs
Potluck Heidi Swanson
 
 
 
For all other great Potluck! recipes visit the I heart cooking clubs site
 
 
 

California Skyr Bowl

Hard to believe but true: On the Baltic Sea coast you just need 5 minutes from Brazil to California:

California at the Baltic Coast
Photo Credit: Michael aus Hamburg

The legend: Once upon a time, a fisherman found a rotten ship plank with the word „California“ in the shores of the Baltic Sea near his hut. He took the piece of wood home, and nailed it to his door.

Some times later, a competing fischerman, who lived a little more easterly on the beach, discovered this snobbish sign at his neighbour’s door. „What you can do, I’ve been able to do for a long time …“, this fisherman may have thought. He immediately reached into his firewood and found a suitable log, on which he carefully painted the word „Brazil.“ These exotic door signs are now the districts of Schönberg, a popular vacation resort at the Baltic Sea. At the moment the beach section California has 426 inhabitants, Brazil only 19.

This week I serve

California Skyr Bowl

California Skyr Bowl-1

fresh from the Baltic Sea for breakfast.

California Skyr Bowl

Yield: 1 serving

California Skyr Bowl-3

Ingredients:

  • 240 grams SkyrB014RK1FF2 *
  • 1/2 avocado, thinly sliced
  • 50 grams berries, smashed; I used red and black currants, blackberries
  • 1 tablespoon maple syrup, Ulrike: 1 teaspoon honey
  • 40 grams oats

SOURCE

modified from Ulrike Westphal inspired by:
Heidi Swanson

Instructions

  1. Spoon skyr into a bowl. Top the skyr with avocado slices, berries, maple syrup or honey, and rolled oats. If you like add a tiny bit of sea salt l.

total time: 5 minutes

 
 
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Photo Credit: I ♥ Cooking Clubs
Face The Day!
 
 
For all other great Face The Day! recipes visit the I heart cooking clubs site 
 
 

Shredded Green Beans with Lemon-Lime-Zest and Snipped Chives

I served green beans wrapped in bacon for our holiday menu using frozen Kenia beans. There were a lot of short and/or broken beans left and I used them for

Shredded Green Beans with Lemon-Lime-Zest and Snipped Chives

Shredded Green Beans with Lemon-Lime-Zest and Snipped Chives

They are perfect for the Monthly Featured Ingredient/Dish – Lemons! at I♥CC. I loved the combination of citrus and chives, my three gentlemen didn’t and missed the bacon. In our familiy shredded beans are traditionally served in bechamel with meat balls.

Shredded Green Beans with Lemon-Lime-Zest and Snipped Chives

Yield: 4 servings

Shredded Green Beans with Lemon-Lime-Zest and Snipped Chives Collage

Ingredients:

  • 350 grams green and/or yellow beans, tops and tails trimmed; I used thawed
  • 2 tablespoons extra virgin olive oil, clarified butter or ghee
  • 2 tablespoons water
  • 1 large lemon, grated zest
  • 1 lime, grated zest
  • 12 grams chives, fresh, chopped, about 4 tbsp.

Instructions

  1. Slice the beans on a diagonal into roughly 0,5 cm pieces. If you are using a food processor, do them a handful at a time. Eitehr way, the result should be tiny, angular zeroes.
  2. Heat the clarified butter in a large pan over medium-high heat. Add the beans and stir until coated with oil, then add the water.
  3. Cover and cook 2 or 3 minutes, until the beans are brightly colored and tender; give the pan a good shake midway through to ensure even cooking.
  4. Remove from the heat and stir in the zests and half of the chives. Season to taste with salt and pepper and serve garnished with the remaining chives.

total time: 30 minutes
preparation time: 20 minutes
cooking/baking time: 3 minutes

 
 
*=Affiliate-Link to Amazon
 
 
Photo Credit: I ♥ Cooking Clubs
Monthly Featured Ingredient/Dish - Lemons!
 
 
 
For all other great Monthly Featured Ingredient/Dish – Lemons!
recipes
visit the I heart cooking clubs site