Archiv der Kategorie: Recipes & Posts in English

Strawberry Fennel Salad with Salmon

This week or Good Friends Good Food group is making salad with fruit, chosen by Margaret. The first fruit of the year in northern Germany is the strawberry. The local season is open when the strawberry stands shoot up like mushrooms from the ground. This season started late. I already made a strawberry cucumber salad, but as a food blogger you are always looking for something new. At BBC goodfood I found this

Strawberry Fennel Salad with Salmon

Strawberry Fennel Salad with Salmon

I like the combination of strawberries and salmon, why not adding fennel to it amd serve as salad? I blanched the fennel so that it still had bite, but was easier to chew.

Strawberry Fennel Salad with Salmon

Yield: 4 servings, 2 as a main meal

Strawberry Fennel Salad with Salmon

Ingredients

  • 200 grams smoked salmon torn into strips
  • 1 large bulb of fennel , trimmed, cored, halved and finely sliced into strips and blanched for 2 minutes in the steam oven
  • 50 grams rocket
  • 200 grams ripe strawberries , hulled and halved

DRESSING

  • 4 tbsp. olive oil; Ulrike rape seed oil
  • 2 tbsp. white wine vinegar
  • 2 tsp. wholegrain mustard
  • 1 tsp. runny honey
  • crusty rolls , to serve

SOURCE

modified by Ulrike Westphal from:
Good Food magazine, August 2004

Method

  1. In a small bowl whisk together the dressing ingredients, season if you want to; set aside. Put the smoked salmon, fennel, rocket and strawberries into a separate bowl.
  2. Drizzle the dressing over the salad and toss gently so everything glistens. Finish with cracked black pepper and serve with crusty rolls.

total time: 20 minutes
prepararion time: 15 minute
cooking/bakin time: 2 minutes

 
 
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Chickpea Salad With Fresh Herbs and Scallions

The featured salad ingredient for the Good Friends Good Food group is herb, chosen by Kayte. The most famous herb salad is Tabbouleh, using my favourite herb parsley. For

Chickpea Salad With Fresh Herbs and Scallions

Chickpea Salad With Fresh Herbs and Scallions

a combination of dill and parsley is used. I don’t like the smell of canned chickpeas, so I soaked 375 grams dried chickpeas over night and cooked them in 25 minutes with a teaspoon baking soda.

A great salad for lunch at work.

Dont’t miss the entries from Donna, Ellen, Kayte, Margaret, Nancy and Peggy

Chickpea Salad With Fresh Herbs and Scallions

Yield: 3 serving as a main dish, 6 as side

Chickpea Salad With Fresh Herbs and Scallions

A light and creamy Chickpea Salad With Fresh Herbs and Scallions that travels well. It’s great for a picnic or lunch at work

Ingredients

  • 150 grams plain full-fat Greek yogurt
  • 3 tablesp. mayonnaise; Ulrike: homemade
  • 2 tablesp. lemon juice
  • 1 ½ teasp. Dijon mustard; Ulrike: Maille Dijon mustard *
  • 1 teasp. salt
  • ½ teasp. black pepper, freshly ground
  • 2 tablesp. minced fresh dill, plus more for serving
  • 2 tablesp. minced fresh parsley, plus more for serving
  • 750 grams chickpeas, cooked from 375 grams dried
  • 3 stalks celery, finely diced
  • 2 to 3 scallions, thinly sliced scallions, white and green parts

SOURCE

modified by Ulrike Westphal from:
NYT and If I had a food blog

Method

  1. In a small bowl, combine the yogurt, mayonnaise, lemon juice, mustard, salt and pepper. Whisk until smooth, then add the dill and parsley and stir to combine. Set aside.
  2. Place 1/3 of the chickpeas in a large bowl and using a fork, lightly mash them. Add remaining chickpeas, celery and scallions and toss.
  3. Pour the dressing over the salad, toss well, and set aside at room temperature for at least 30 minutes before serving. Sprinkle with more dill and parsley and serve. The salad can be stored im in the refrigerator for up to 2 days. Let sit at room temperature for 30 minutes before serving.

total time: 45 minutes
preparation time: 15 minutes

 
 
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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 23.05.2021 **. 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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more recipes from Vincent Klink at Küchenlatein
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** 23.05.2021