Archiv der Kategorie: Recipes & Posts in English

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

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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more recipes with swede
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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.

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

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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Edamame Lentil Ragout

This week the GFGF-Group focusses on fresh shell beans. Fresh shell beans? Yes, got it. For some reason I had edamame in my freezer and I prepared

Edamame Lentil Ragout

Edamame Lentil Ragout

with some leftover Padina lentils, spicy and simply delicious.

In my neck of the woods – thank you Margaret for this – the only used fresh shell bean is Ackerbohne , literally also sow bean, pig bean, horse bean or cattle bean. The broad bean, which can also tolerate salt water, was replaced by the more tender green bean as a popular food in the 17th century. In Erfurt it is called puff bean and newborn in Erfurt gets a plush bean in pink or light blue. I am a huge fan of fava or broad beans. Until If possible I buy it at the weekly market from June to end of August and take on all the work. I am glad that they are grown more again – not only as cattle feed. To get them frozen I have to go to the „Turkish“ supermarket“, but in THIS situation I did not and opted for the edamame or soybeans in my freezer. Time to use them up.

My grandmother didn’t grow any runner beans, for me beans on the pole, but bush beans like green beans and wax beans. The latter eaten fresh or dried. The reason might be the constant wind in Schleswig-Holstein, the land between the Seas, North and Baltic Sea. We eat „Birnen, Bohnen und Speck“ always with green beans and not with „Turkish peas“ . Perhaps these are the German pea beans Ellen is looking for.

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

Edamame Lentil Ragout

Yield: 2 servings

Edamame Lentil Ragout

Delicious Edamame Lentil Ragout with basmati rice – spicy and simply tasty.

Ingredients

  • 120 grams basmati rice
  • 75 grams lentils, cooked according to package directions
  • 200 grams carrots, half cut into match stickes, the other half into 1 cm rounds
  • 100 grams edamame, frozen
  • 2 tbsp. sushi ginger, ut lengthwise into fine strips
  • ½ red chili pepper – cut into fine rings, seeds includes
  • 1 tbsp. sesame oil

Sauce

  • 300 ml water
  • 60 ml tamari * soy sauce
  • 1/2 lemon, the juice
  • 3 tsp. potato starch
  • 1 tbsp. agave syrup
  • pepper, black, freshly ground

SOURCE

from Ulrike Westphal inspired by the word wide web

Method:

  1. Prepare the rice according to pacage directions
  2. For the sauce, whisk water, tamari, agave syrup, lemon juice, pepper and potato starch in a bowl and set aside.
  3. Heat a pan with 1 tbsp. oil and sauté the carrots for 3 – 4 min. Reduce heat, add edamame and chili and sauté for another 2 min.
  4. Pour the sauce over sauteed vegetables and cook for 2 minutes. Then add the cooked lentils and heat briefly.
  5. Serve the edamame lentil ragout with rice and sushi ginger

total time: 40 minutes
prepararion time:15 minutes
cooking/baking time: 25 minutes

 
 
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Mustard Microgreen Omelette

This week the GFGF group is focussing on greens: collard, mustard or turnip greens. I have to admit, now it’s not the season for leafy greens in Northern Germany. I already cooked with kale and swiss chard this winter and opted for Rübstiel. This was not on sale at the food assembly, but mustard microgreens. I served a

Mustard Microgreen Omelette

Mustard Microgreen Omelette

Microgreens are a rich source of vitamins, minerals, trace minerals, enzymes, antioxidants, chlorophyll. They have a spicy flavor that tastes very much like spicy mustard that develops as you chew. The mustard flavor is not overpowering. Perfect match with omelett.

I am curious which greens Donna, Ellen, Kayte, Margaret, Nancy and Peggy will use.

Mustard Microgreen Omelette

Yield:2 servings

Mustard Microgreen Omelette

Microgreens are the new local superfood, try them in this mustard microgreen omelete

Zutaten

  • 4 Eggs
  • 1 tbsp. parsley, chopped
  • olive oil
  • 40 grams mustard microgreens
  • 4 radishes, sliced
  • 2 spring onions, sliced
  • salt
  • pepper

SOURCE

modified byUlrike Westphal from:
The world 03.03.2021 ** wide web

METHOD

  1. Whisk eggs and parsley in a medium bowl until well combined; season with salt and pepper.
  2. Fry the spring onion, radishes and microgreens in olive oil, add a little salt
  3. Pour egg mixture over the vegetables and fry the omlette for two to three minutes.
  4. Flip the omlette and fry for another 1-2 minutes.

total: 15 minutes
preparation: 10 minutes
cook: 5 minutes

 
 
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** http://agathaachindu.com/blog/portfolio/microgreens-omelette/ no longer available