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Pumpkin salad with kale

This week the GFGF group cooks with pumpkin. In German we know the word squash, it has two meanings: freshly squashed juice with flesh from citrus fruits and sport. We have only the word Kürbis for butternut and other winter squashes. For the

Pumpkin salad with kale

Pumpkin salad with kale

I used Hokkaido for this – for me – unusual combination from raw and baked pumpkin and kale. It takes a bit time to prepare but it is worth the efforts.

Pumpkin salad with kale Pumpkin salad with kale

Yield: 4 servings

Pumpkin salad with kale

Pumpkin salad with kale is a delicious autumn salad with baked and raw hokkaido pumpkin. It has been a favourite in Meyer’s deli Kopenhagen. You can use orange instead of tangerine, but keep an eye on the acidity and adjust if necessary with a little honey. Eat it for lunch or as an accompaniment to game or lamb.

Zutaten

Salad

  • 1 kg hokkaido, washed, halved, seeds and soft flesh removed
  • 75 grams pumpkin seeds
  • 3 handfuls of kale
  • 4 tangerines, peeled, the fillets

Dressing

  • 100 grams sesame seeds, toasted
  • 1 teaspoon honey
  • 1 dl grape seed oil
  • 2 tangerines, the juice
  • 1 teaspoon mustard
  • ½ clove of garlic
  • 2 tablespoons lemon juice
  • 3 cm fresh ginger, peeled, finely grated
  • sea ​​salt
  • black pepper, freshly ground

SOURCE

modified by Ulrike Westphal from:
Meyers

Instructions:

  1. Cut one half into wedges and toss in a bit of oil and some salt. Place them on a baking sheet with parchment paper, and bake them at 180 ° for 20-25 minutes, until tender and slightly golden at the edges. Cut the other half into very thin slices on a mandolin iron and place the slices in cold water.
  2. Rinse the pumpkin thoroughly – you do not need to peel it. Slice it with a large knife, and scrape out the kernels and the stringy offal with a tablespoon. Cut one half into boats and flip them with quite a bit of oil and a sprinkle of salt. Place them on a baking sheet with parchment paper, and bake them at 180 °/356 °F for 20-25 minutes, until tender and slightly golden at the edges. Cut the other half into very thin slices on a mandolin iron and place the slices in cold water.
  3. Turn the pumpkin seeds in a little oil and salt. Spread them out on a baking sheet with parchment paper and roast them golden in the oven at 150 °C/302 °F for 20-25 minutes.
  4. Cut the kale in small florets and put them in cold water for 20-25 minutes until crispy. Then transfer the leaves and pumpkin slices to a salad spinner or tea towel to remove excess water.
  5. Put the toasted sesame seeds in a tall container together with honey, grape seed oil, tangerine juice, mustard, garlic, lemon juice and finely grated ginger. Blend to a smooth dressing, and season with salt and pepper.
  6. Toss together baked and raw pumpkin along with kale, tangerines, dressing and pumpkin seeds. Season with salt and pepper. Add more honey and lemon juice if needed, and serve the salad.

total time: 1 hour 15 minutes
preparation time: 15 minutes
cooking/baking time: 1 hour

 
 
*=Affiliate-Link zu Amazon

Don’t miss Donna’s Pumpkin Cheesecake, Ellen’s Crustless Pumpkin Pie, Kayte’s Pumpkin – Pumpkin Streusel Muffins, Margaret’s Curried Pumpkin Soup and Peggy’s Pie

Baked courgettes/zucchini with minced meat

This week the Good Friends Good Food group is focusing on zucchini. I picked up Nigel Slater’s Tender * and stumbled on „marrow“. Blogging educates. Now I know that marrows are more mature courgettes, with a creamy flesh and mild taste. They are named courgette in Britain, Ireland, France, the Netherlands, Singapore, Malaysia and New Zealand or zucchini in North America, Australia, Czechia, Italy, Germany and Austria. Nigel Slater is a British food writer, journalist and broadcaster, I am German so I used both terms.

Baked courgettes/zucchini with minced meat

Baked courgettes_zucchini with minced meat

A delicious meal to Use up the annual courgette/zucchini glut from your garden.

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

Baked courgettes/zucchini with minced meat

Menge: 2 -3 servings

Baked courgettes_zucchini with minced meat

Ingredients:

Courgettes or zucchini

  • 750 grams young marrow or large courgettes, halved, fibre removed, cut into thick chunks
  • 2 cloves garlic, crushed
  • handfull mint leaves, coarsely chopped
  • olive oil
  • 1/2 lemon, the juice

minced meat

  • 1 small handfull dill, coarsely chopped I used frozen
  • 1 small bunch parsley, chopped
  • 2 cloves garlic, peeled and chopped
  • 2 small chillies, hot, deseeded, chopped
  • olive oil
  • 450 grams mixed minced meat
  • 1 lime, zest grated and the juice
  • salt
  • black pepper, freshly ground

SOURCE

*

modified by Ulrike Westphal from:
Nigel Slater
Tender: Volume I
A Cook and His Vegetable Patch
*
ISBN: 978-0007248490

Instruction:

  1. Toss the courgettes with garlic, mint and a couple of generous glugs of olive oil and lemon juice into a roasting tin and set aside for about 1 hour.
  2. Set the oven to 180 °C/Gas 4/356 °F. Bake the courgettes or zucchini for 45 minutes until soft and tender.
  3. To cook the minced meat, get a cuple of tablespoons of olive oil smoking hot in a shallow pan, then add the meat. Don’t turn or stir it until the underside has had a chance to colour and crisp. Turn to brown the other side. Add dill, parsley, garlic and chilli. Let the mixture cook over high heat, till all is fragrant, sizzling and golden. Season generouslw with salt and black pepper, then stir in in the lime juice and zest.
  4. Serve with the baked courgettes.

total time: 2 hours
15 minutes
cooking time: 45 minutes

 
 
*=Affiliate-Link zu Amazon

Pasta With Corn, Zucchini And Tomatoes

In Germany corn is mostly used as animal feed and for producing energy. Only a small part of corn is used for human consumption. This year we have a great summer, but less rain than usual has effects on the crop. The corn still has to grow so I used some canned corn for

Pasta With Corn, Zucchini And Tomatoes

Pasta With Corn, Zucchini And Tomatoes (1)

All the flavours of the fresh vegetables shine through, tarragon gives a nice taste of anise. A great summer pasta dish.

Pasta With Corn, Zucchini And Tomatoes Button-Deutsch

Yield: 3 servings

Pasta With Corn, Zucchini And Tomatoes (2)

Ingredients:

  • 3 tablespoons extra virgin olive oil, or 2 tablespoons oil and 1 tablespoon butter
  • 175 grams corn kernels from 2 or 3 ears; Ulrike: 250 grams
  • 290 grams diced zucchini or summer squash; from 2 or 3 small vegetables
  • 1 medium onion or 3 or 4 shallots, diced, about 110 grams
  • ¼ teaspoon minced garlic, optional
  • salt
  • pepper, freshly ground
  • 1 or 2 sprigs tarragon
  • 4 plum or 2 large tomatoes, diced; about 600 grams
  • 250 grams Penne rigate n.41B004FIOZBI*

SOURCE

modified from Ulrike Westphal inspired by:
Mark Bittman NY Times

Instructions

  1. Set a large pot of water to boil and salt it. Put 2 tablespoons oil in a large skillet over medium-high heat and add corn. Cook, stirring occasionally, until corn begins to brown. Add zucchini and some salt and pepper. Cook, stirring occasionally, until zucchini begins to brown.
  2. Add onion or shallots and garlic if you are using it. Cook, stirring occasionally, until onion softens, about 5 minutes. Add tarragon and cook for 30 seconds, then tomatoes. Put pasta in boiling water and cook until tender but not mushy, 10 to 15 minutes.
  3. While pasta cooks continue to cook sauce, reducing heat when tomatoes begin to break down. If sauce dries out (with plum tomatoes, this is likely), add some pasta cooking water, about 1/2 cup at a time. When pasta is done, drain it, toss with sauce and remaining oil or butter, and serve immediately.

total time: 35 minutes
preparation time: 15 minutes
cooking/baking time: 20 minutes

 
 
*=Affiliate-Link to Amazon

Photo Credit: I ♥ Cooking Clubs
Monthly Featured Ingredient: Corn!
 
 
 
For all other great Monthly Featured Ingredient: Corn! recipes visit the I heart cooking clubs site
 
 
 

Gooseberry Crumble Cake

Gooseberries belong to summer like popsicles. There are about 500 varieties all over the world, most of them you’ll find in Great Britain. So I chose a recipe from the British Chef Nigel Slater

Gooseberry Crumble Cake

Gooseberry Crumble Cake (1)

This was the birthday cake for my husband. It goes well with some custard or vanilla ice cream.

Gooseberry Crumble Cake

Yield:8 servings

Gooseberry Crumble Cake (2)

ingredients:

  • 180 grams butter, softened
  • 90 grams golden caster sugar
  • 90 grams light muscovado sugar Ulrike: 85 grams sugar + 5 grams beet syrup
  • 2 eggs, size M
  • 80 grams almonds, ground
  • 150 grams self-raising flour
  • 2-3 drops vanilla extract
  • 350 grams gooseberries, topped and tailed

FOR THE CRUMBLE

  • 110 grams plain flour
  • 80 grams butter
  • 2 tablesp. caster sugar

Source

modified by Ulrike Westphal from:
Nigel Slater

Method

  1. Preheat the oven to 175 °C/gas mark 3. Line the base of a 20 cm round tin (Ulrike: 18 cm square tin) with baking parchment. To make the crumble topping, blitz the flour and the butter to crumbs in a food processor. Add the caster sugar and mix lightly. Remove the mixer bowl from the stand and add a few drops of water. Shake the bowl a little so that some of the crumbs stick together like small pebbles.
  2. To make the cake, beat the butter and sugars in a food mixer for 8-10 minutes until pale and fluffy. Beat the eggs gently then gradually introduce them to the mixture with the beater on slow.
  3. Fold in the ground almonds and flour then add the drops of vanilla extract. Transfer the mixture to the tin and smooth it flat. Scatter the gooseberries on top, pressing them down a little. >/li>
  4. Scatter the crumble mixture loosely over the gooseberries. Bake for an 60-75 minutes, checking for doneness with a skewer. The skewer should come out damp from the gooseberries but without any raw cake mixture attached. Leave to cool in the tin, then remove and set aside.

total time: 1 h 40 minutes
preparation time: 15 minutes
cook/baking time: 60 – 75 minutes

 
 
*=Affiliate-Link to Amazon

Photo Credit: I ♥ Cooking Clubs
JMFI Corn collage (1)
 
 
 
For all other great June IHCC Potluck! recipes visit the I heart cooking clubs site
 
 
 

for more gooseberry ideas click here

Apple Bangers

It’s November’s Monthly Featured Ingredient Challenge at I Heart Cooking Clubs and we are going with Apples and Pears! I still a lot of recipes marked with sticky notes from Hugh’s River Cottage Fruit Every Day!978-1408828595* and so I decided to make

Apple Bangers

Apple Bangers on potato mash

a variation of the traditional British dish made of sausages and mashed potatoes. I liked this tasty dish. Here’s the way to my collection of apple recipes, I recommend apple, potato and red onion salad

Apple Bangers

Yield: Serves 2 as a main course, 4 as a side dish

Apple Bangers

Ingredients:

  • a trickle of olive,rapeseed or sunflower oil; Ulrike: rapeseed oil
  • 4 well-seasoned butcher’s sausages
  • 4 medium-large eating apples; Ulrike: Juwel von Kirchwerder

SOURCE

978-1408828595978-1408828595*

modified from Ulrike Westphal inspired by:
Hugh Fearnley-Whittingstall
River Cottage Fruit Every Day!978-1408828595*
ISBN: 978-1408828595

Instructions

  1. Preheat the oven to 180 °C/Gas 4. Line a small roasting dish with baking parchment, or grease it well
  2. Heat a little oil in a frying pan over a medium heat. Add the sausages and cook them for about 10 minutes, turning frequently – they’ll cook through in the oven.
  3. Meanwhile, cut a little slice off the base of each apple so they stand steady. Run a small, sharp knife around the equator of each apple, scoring the skin so it won’t split as it cooks. Use an apple corer to remove the core of each apple from the top. You’ll need to go into the apple with the corer several times, moving it into a slightly different place each time, in order to create a space in the middle large enough to take a sausage.
  4. Stand the apples on the baking sheet. Pick the browned sausages up with a fork and push into the apple cavities, pressing them down so they go right in. Transfer to the oven and bake for about 30 minutes, or until the apples are tender to the point of a sharp knife. Take out one of the sausages and check it’s cooked through and piping hot in the centre.

total time: 1 hour
preparation time: 15 minutes
cooking/baking time: 10 + 30 minutes

 
 
*=Affiliate-Link to Amazon

Photo Credit: I ♥ Cooking Clubs
IHCCApplesandPears
 
 
 
For all other great Apples and Pears! recipes visit the I heart cooking clubs site