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Tuesday, March 31, 2015

ooh la la marinade






A delightful marinade that brings a little taste of France to any meat.

ingredients
1/2 cup vegetable oil
1/2 cup soy sauce
1/4 cup Worcestershire sauce
3 tablespoons Dijon mustard
1 tablespoon pepper
1/2 cup red wine
3 tablespoons fresh parsley, chopped
4 cloves garlic, minced
1/2 cup lemon juice, freshly squeezed

directions
1. In a large zip lock bag combine all ingredients. Zip top and shake to mix. Add any chicken, beef, or pork.

2. Massage marinade into the meat and place in refrigerator until ready to use. Barbeque, bake, or broil your meat as desired.

Marinating Times:
1. Chicken (6 hours), beef and pork (24 hours)
http://www.recipe.com/ooh-la-la-marinade/

Breast of duck with orange sauce

With alcohol
Preparation time: about 35 minutes

2 duck breast fillets, about 300 g/10 oz each
salt
freshly ground pepper
2 teaspoons honey
15 g/1⁄2 oz (1 tablespoon) butter
3–4 teaspoons orange liqueur, e.g. Grand Marnier

For the orange sauce:
1 untreated orange
150 g/5 oz crème fraîche
salt
freshly ground pepper
some honey

Per serving:
P: 28 g, F: 37 g, C: 11 g, kJ: 2118, kcal: 507

1. Rinse the duck breasts under cold running water, pat dry and sprinkle with salt and pepper.

2. Heat a frying pan without any fat. Put the fillets in the pan with the fatty side downwards and fry for about 6 minutes. Then turn the fillets and fry on the other side for another 6 minutes.

3. Shortly before the duck fillets are cooked, coat the skin of the duck fillets with honey, using a pastry brush and add some butter. Pour the orange liqueur over the fillets and then remove them from the pan. Place on a preheated dish and keep in a warm place.

4. To make the orange sauce, wash the orange under hot running water, wipe dry, peel thinly and cut the peel into very fine strips, or peel the orange with a zester. Cut the orange in half and squeeze it.

5. Skim the fat off the cooking juices with a spoon or pour it off. Scrape the bits at the bottom of the pan while adding the orange juice and zest to the cooking juices. Stir in the crème fraîche and bring to the boil. Season the sauce with salt, pepper and honey. The cooking juices from the duck fillets may also be added. Serve the sauce with the duck fillets.

Accompaniment: Tagliatelle or pommes duchesse.

Tip: You can also flambé the duck fillets with orange liqueur. To do this, heat 4–5 tablespoons orange liqueur in small saucepan, set light to the alcohol and pour over the duck fillets.

Colourful meat risotto

Sophisticated
Preparation time: about 65 minutes

1 red and 1 green pepper, 175 g/6 oz each
250 g/9 oz onions
500 g/18 oz pork without bones, e.g. from the neck
60 g/2 oz streaky bacon
4 teaspoons cooking oil, e.g. sunflower oil
4 teaspoons tomato purée
1–2 teaspoon paprika
salt
freshly ground pepper
1 pinch cayenne pepper
1 teaspoon chopped lovage leaves
500 ml/17 fl oz (21⁄4 cups) vegetable stock
250 g/9 oz long-grain rice
500 g/18 oz tomatoes
2 teaspoons chopped small-leaved basil

Per serving:
P: 35 g, F: 24 g, C: 60 g, kJ: 2505, kcal: 598

1. Cut the peppers in half, remove the stalks and seeds, including the white membrane inside. Wash the peppers and cut into pieces. Peel the onions and cut into four or eight segments.

2. Rinse the pork under cold running water, pat dry and cut into cubes of 1.5 cm/5⁄8 in. Chop the bacon finely.

3. Heat the oil in a pan, add the bacon and fry to release the fat. Now add the cubed pork and fry while stirring. Finally, add the onions and fry with the rest of the ingredients.

4. Stir in the tomato purée and season with paprika, salt, pepper, cayenne pepper and lovage. Add 250 ml/8 fl oz (1 cup) of the vegetable stock, cover and braise the meat and onions over low heat for about 10–15 minutes.

5. Now add the cut peppers and rice to the meat and onion, add the rest of the vegetable stock, cover and braise for a further 15–20 minutes.

6. Meanwhile, wash the tomatoes, drain, make cross-shaped cuts in the ends, dip briefly in boiling water and then dip in cold water. Peel the tomatoes, remove the stalks and cut the tomatoes into quarters.

7. Add the tomatoes and braise for another 3–5 minutes. Season with salt and cayenne pepper and sprinkle with a few basil leaves just before serving.

Tip: Serve with a mixed green salad.

Variation: You can also add a can of drained sweet corn (drained weight 285 g/10 oz) to the risotto.

Maultaschen (stuffed Swabian pockets)

Suitable for freezing (24 pieces)
Preparation time: about 75 minutes, without baking and cooling time

Preparation for the spinach filling:
600 g/11⁄4 lb frozen leaf spinach

 For the dough:
300 g/12 oz (3 cups) plain (all-purpose) flour
2 medium eggs
3 tablespoons water
some salt

 For the spinach filling:
2 onions
2 cloves garlic
4 teaspoons cooking oil, e.g. sunflower or olive oil
salt
freshly ground pepper
grated nutmeg
1 yolk of 1 medium egg
1 white of 1 medium egg
1.5 litres/23⁄4 pints (7 cups) vegetable or meat stock

Per serving:
P: 18 g, F: 11 g, C: 57 g, kJ: 1686, kcal: 402

1. Defrost the spinach following the instructions on the packet to make the spinach stuffing.

2. To make the dough, sieve the flour into a bowl, then add the eggs, water and salt. Knead all the ingredients together to make a smooth dough, using a hand-held mixer with kneading attachment. Cover and leave to rest for about 40 minutes.

3. Meanwhile, squeeze the defrosted spinach to remove all the water and coarsely chop. Peel and chop the onions and garlic.

4. Heat the oil in a pan, add the chopped onions and garlic and fry while stirring. Then add the spinach, stir, cover and braise over low heat for about 3 minutes. Season with salt, pepper and nutmeg and leave to cool a little. Finally stir in the egg yolk.

5. Roll out the dough thinly on a floured work surface and cut out squares 10 x 10 cm/4 x 4 in from the dough. Put a little stuffing on each square. Beat the egg white with a fork and brush along the edges of each square. Fold the squares into triangles and press the edges together.

6. Heat the vegetable or meat stock in a pan. Put half the stuffed pockets in the liquid and poach uncovered over medium heat for about 15 minutes. Remove the stuffed pockets from the water with a skimming ladle and keep in a warm place. Repeat the same operation with the rest of the stuffed pockets.

7. Serve the stuffed pockets with a little stock in soup bowls.

Tip: Drain the cooked stuffed pockets and fry on both sides in melted butter. Then serve with breadcrumbs browned in butter and onion rings (from 6–8 onions) fried in clarified butter or vegetable oil.

Variation: Pockets stuffed with minced meat. Peel and chop 1 onion. Heat 1 tablespoon vegetable oil in a pan. Add the chopped onion and fry over medium heat. Add the fried onion to 300 g/10 oz minced meat (half beef, half pork), 1 medium egg, yolk of 1 medium egg and 2 tablespoons chopped parsley, mix well and season with salt and pepper. Stuff the dough squares and poach as described above.

Unripe spelt grain soup with crème fraîche

Easy
Preparation time: about 45 minutes

2 onions
400 g\14 oz leeks
50 g\2 oz (4 tablespoons) butter
125 g\41/2 oz unripe spelt grains
1 litre\13/4 pints (41/2 cups) vegetable stock
2 beef tomatoes
150 g\5 oz crème fraîche
salt
freshly ground pepper
1 tablespoon chopped chives

Per serving:
P: 7 g, F: 23 g, C: 27 g, kJ: 1447, kcal: 347

1. Peel the onions and dice. Remove the outer leaves of the leeks, cut off the root ends and dark green leaves. Cut in half lengthways, wash thoroughly, leave to drain and cut into strips.

2. Melt the butter in a pan. Add the diced onion and brown lightly, stirring continuously. Now add the strips of leeks and the spelt grains and brown them lightly, too.

3. Add the vegetable stock, bring to the boil, cover and cook for 25 minutes.

4. Meanwhile, wash the tomatoes, drain, make a cross-shaped cut, dip briefly in boiling water, then dip in cold water. Peel the tomatoes, remove the stalks and dice the tomatoes.

5. Stir in the crème fraîche. Add the diced tomatoes and briefly heat them through.

6. Season the soup with salt and pepper and sprinkle with chopped chives before serving.

Tip: This soup is suitable for freezing.

Monday, March 30, 2015

Duck legs with pointed cabbage

For guests
Preparation time: about 80 minutes

4 duck legs, each about 200 g/7 oz
salt
freshly ground pepper
about 100 ml/31⁄2 fl oz (1⁄2 cup) hot vegetable or chicken stock
500 g/18 oz pointed cabbage
1 shallot or onion
20 g/3⁄4 oz (11⁄2 tablespoons) clarified butter or 3 teaspoons cooking oil, e.g. sunflower oil
125 ml/4 fl oz (1⁄2 cup) white wine
1–2 tablespoons chopped parsley

Per serving:
35 g, F: 44 g, C: 3 g, kJ: 2374, kcal: 568

1. Rinse the duck legs under cold running water, pat dry and sprinkle with salt and pepper.

2. Heat a pan without any fat, add the duck legs and brown them all around. Add a little hot stock, cover and braise over medium heat for about 60 minutes, gradually adding more hot stock as the liquid evaporates while turning the duck legs now and again.

3. Meanwhile, remove the outer leaves of the cabbage, cut into quarters, wash and leave to drain. Now remove the stalk and cut the cabbage into strips. Peel and chop the shallot or onion.

4. Heat the clarified butter or oil in a pan. Add the chopped shallot or onion and fry until golden. Add the cabbage, white wine and season with salt and pepper. Cover and braise the cabbage for 8–15 minutes until cooked, stirring occasionally.

5. Take the duck legs out of the pan, cover and let rest for about 10 minutes.

6. Remove some fat from the cooking juices using a spoon, then add the cabbage with the cooking liquid to the braising juices and cook briefly. Season with salt and pepper and stir in the parsley. Put the cabbage on a dish and arrange the duck legs on top.

Accompaniment: Potato dumplings.

Tip: Instead of pointed cabbage you can also use Savoy cabbage.

Kastenpickert (yeast potato bread)

For guests (8 servings)
Preparation time: about 45 minutes, excluding rising, baking and cooling time

1 kg/21⁄4 lb floury potatoes
3 medium eggs
1 heaped teaspoon salt
125 ml/4 fl oz (1⁄2 cup) milk
500 g/18 oz (5 cups) plain (all-purpose) flour
1 packet dried yeast
250 g/9 oz raisins

In addition:
fat for the mould
200 ml/7 fl oz (7⁄8 cup) cooking oil, e.g. sunflower oil

Per serving:
P: 13 g, F: 29 g, C: 81 g, kJ: 2685, kcal: 641

1. Wash the potatoes, peel thinly, rinse and grate finely. Leave to drain in a sieve, transfer to a mixing bowl, add the eggs and salt, and mix well.

2. Heat the milk in a small saucepan. Sieve the flour in a bowl, add the dried yeast and mix very well. Mix together the warm milk and flour and yeast mixture in two stages. Knead to make a smooth, homogenous consistency, using a hand-held mixer with kneading attachment.

3. Continue kneading the dough for about 5 minutes. Then cover and put in a warm place to rise (about 60 minutes).

4. Stir the raisins into the dough and put in a well-greased bread tin (35 x 11 cm/14 x 41⁄2 in), cover and leave in a warm place to rise again for about 30 minutes. Preheat the oven at top and bottom and put the tin in the oven.

Top/bottom heat: about 180 °C/350 °F (preheated),
Fan oven: about 160 °C/325 °F (not preheated), Gas mark 4 (not preheated),
Cooking time: about 60 minutes.

5. Remove the pickert from the tin and leave to cool down on a wire tray. When cool cut into 24 slices.

6. Heat a little oil in a pan and fry the pickert slices on both sides until golden brown.

Tip: Serve the pickert with syrup, jam or apple sauce. It is also delicious with butter and it can be served with coffee.

Variation: Yeast pancakes (makes about 20). Make the dough as described above but use only 2 eggs. Finally, stir in the raisins. Fry in a pan, a few at a time. Spoon the dough mixture into the frying pan, press flat and fry the pancakes on both sides until golden brown. Drain briefly on kitchen paper. Serve the pancakes in the same way as pickert.

Roasted vegetables

Vegetarian
Preparation time: about 60 minutes

1 kg/ 2-1/4 lb firm medium potatoes
salt
freshly ground pepper
5 tablespoons olive oil
400 g/ 14 oz red peppers
200 g/ 7 oz yellow peppers
400 g/ 14 oz courgettes
2 sprigs rosemary
4 cloves garlic

Per serving:
P: 8 g, F: 19 g, C: 46 g, kJ: 1640, kcal: 391

1. Preheat the oven. Scrub the potatoes thoroughly under cold running water, pat dry, and cut into quarters lengthways. Put in a roasting tin, sprinkle with salt and pepper and 2 tablespoons of oil. Put the roasting tin in the oven.

Top/bottom heat: about 180 °C/ 350 °F (preheated),
Fan oven: about 160 °C/ 325 °F (preheated), Gas mark 4 (preheated),
Cooking time: about 20 minutes.

2. In the meantime, cut the peppers into quarters, remove the stalks, remove the seeds and white membranes, wash and cut into small pieces. Wash the courgettes, dry, cut off the ends and cut the courgettes into small pieces. Season the vegetables with salt and pepper, then mix with the remaining oil.

3. Rinse the rosemary sprigs and pat dry. Peel the garlic and mix the cloves with the vegetables and rosemary sprigs. Add to the precooked potatoes in the roasting tin. Mix all the ingredients together.

4. Put the roasting tin in the oven again and cook for a further 20–25 minutes at the oven temperature given above.

Tip: Serve the roasted vegetables as a vegetarian entrée on their own or with tomato sauce.
It can also be served as a dinner party dish, e.g. to accompany roasts.

Soup with green beans

For guests
Preparation time: about 80 minutes

500 g\18 oz braising beef, e.g. from the shoulder
1 onion
2–3 sprigs savory
30 g\1 oz (2 tablespoons) margarine or clarified butter, or 2 tablespoons cooking oil, e.g. sunflower oil
salt
freshly ground pepper
500 ml\17 fl oz (21/4 cups) vegetable stock
1 kg\21/4 lb green beans
500 g\18 oz firm potatoes
1–2 tablespoons chopped parsley

Per serving:
P: 33 g, F: 15 g, C: 27 g, kJ: 1592, kcal: 380

1. Rinse the beef under cold running water, pat dry and cut into cubes of 2 cm/3/4 in. Peel and chop the onion. Rinse the savory and pat dry.

2. Heat the margarine, clarified butter or oil in a pan. Add the cubed meat and brown lightly while stirring. Shortly before the meat has browned sufficiently, add the onion and fry briefly.

3. Season the meat with salt and pepper. Add the savory and vegetable stock. Bring to the boil, cover and cook over medium heat for about 40 minutes.

4. Meanwhile, top and tail the green beans removing any strings. Wash the beans and cut or break into small pieces. Wash the potatoes, peel, rinse and cut into pieces.

5. Add the potato and bean pieces and season with salt and pepper. Bring back to the boil, cover and cook for a further 20 minutes.

6. Remove the savory. Season the soup with salt and pepper and sprinkle with parsley before serving.

Tip: This soup is suitable for freezing.

Variation: A shoulder of lamb may be used instead of beef, and 2–3 tomatoes may also be added. Wash them, leave to drain, make crossshaped cut, dip briefly in boiling water, then dip them in cold water. Peel the tomatoes, remove the stalks and dice. Add the tomatoes to the soup shortly before the cooking is completed. If desired, sprinkle with basil before serving.

Spätzle

Good value
Preparation time: about 35 minutes

250 g/9 oz (21⁄2 cups) plain (all-purpose) flour
2 medium eggs
scant 1⁄2 teaspoon salt
about 3 tablespoons water
3 litres/5 pints (13 cups) water
3 teaspoons salt
40 g/11⁄2 oz (3 table spoons) butter

Per serving:
P: 10 g, F: 12 g, C: 45 g, kJ: 1361, kcal: 325

1. Sieve the flour into a bowl. Add the eggs, salt and 5 tablespoons water. Knead all the ingredients together using a hand-held mixer with a kneading attachment or wooden spoon, making sure that there are no lumps. Continue kneading until the dough begins to form air bubbles.

2. Bring 3 litres/5 pints (13 cups) water to the boil and add salt. Push the dough through a spätzle ricer or spätzle press into the boiling water and poach for 3–5 minutes; the spätzle are done when they float to the surface.

3. Remove the spätzle from the water using a skimming ladle, transfer to a sieve or colander, rinse under cold water and drain. Brown the butter in a pan and toss the spätzle in it.

Tip: Serve spätzle as an accompaniment to braised beef, goulash or escalopes.

Variation 1: To make spätzle coated with breadcrumbs, melt 30 g/1 oz (2 tablespoons) butter in a pan, stir in 2 tablespoons breadcrumbs and pour over the spätzle.

Variation 2: To make spätzle with fried onions, peel 3 onions, cut into rings, brown in melted butter or margarine and pour over the spätzle just before serving.

Variation 3: To make cheese spätzle, make the spätzle as described above but using 400 g/14 oz wheat flour, 4 medium eggs, 1 level teaspoon salt and 150 ml/5 fl oz (5⁄8 cup) water. Arrange the drained spätzle and 200 g/7 oz grated Emmental cheese in layers in a greased gratin dish (the top layer should be cheese). Put the dish in the preheated oven (top and bottom heat) at a temperature of about 200 °C/400 °F, fan oven about 180 °C/350 °F, gas mark 6 and bake the cheese spätzle for about 20 minutes. Sprinkle the cheese spätzle with fried onion rings (made from 4 onions) and serve with a mixed salad as a main dish.

Sunday, March 29, 2015

Boiled potato dumplings

Classic (12 dumplings)
Preparation time: about 60 minutes, excluding cooling time

750 g/11⁄2 lb firm cooking potatoes
50 g/2 oz breadcrumbs
20 g/3⁄4 oz (3 tablespoons) plain (allpurpose) flour
2 medium eggs
salt
grated nutmeg
salted water – 1 litre/13⁄4 pints (41⁄2 cups) water with 1 teaspoon salt

Per serving:
P: 9 g, F: 4 g, C: 38 g, kJ: 938, kcal: 224

1. Cover and cook for 20–25 minutes. Drain the potatoes, rinse in cold water, drain and peel. Push them through the potato ricer or mash with a potato masher. Leave to cool down, cover and refrigerate until the following day.

2. Knead the breadcrumbs, flour and eggs into the potato mixture using a hand-held mixer with kneading attachment, or using a mixing spoon. Season with salt and nutmeg. Shape 12 dumplings using your hands lightly coated with flour.

3. Fill a large saucepan with enough water for the dumplings to be able to "swim" in the liquid. Put the dumplings in the boiling salted water, bring to the boil again and cook uncovered for about 20 minutes (the water should only move very slightly). When the dumplings are cooked, remove from the water with a skimming ladle and drain thoroughly.

Tip: Serve potato dumplings with Sauerbraten (braised beef marinated in vinegar and herbs) or roast pork with red cabbage.

Variation 1: Potato dumplings with bacon and parsley. Chop up 100 g/31⁄2 oz lean, streaky bacon and fry over medium heat to release the fat out. Add 1 tablespoon of chopped parsley, leave to cool down and add to the potato mixture. Then make the dumplings as described above.

Variation 2: Sweet stuffed potato dumplings. Wash 8–12 small apricots or plums (the amount depends on the size of the fruit), pat dry, halve, remove the stones and fill each with a cube of sugar. Prepare the potato purée without nutmeg and divide into 8–12 pieces of equal size. Stuff each piece with a fruit, shape into a dumpling and cook as indicated above. Melt 70 g/3 oz butter, then add 1–2 tablespoons breadcrumbs and 1 tablespoon sugar. Fry the mixture until golden-brown and pour over the drained dumplings.

Bolognese sauce

Popular
Preparation time: about 35 minutes

1 onion
1 clove garlic
100 g/ 3-1/2 oz carrots
about 50 g/2 oz celeriac
4 teaspoons cooking oil, e.g. sunflower or olive oil
250 g/ 9 oz minced beef
1 can (800 g/ 13/4 lb) peeled tomatoes
4 teaspoons tomato purée
1 teaspoon dried, chopped oregano
salt
freshly ground pepper
1–2 tablespoons red wine

Per serving:
P: 15 g, F: 14 g, C: 8 g, kJ: 933, kcal: 222

1. Peel the onion and garlic. Peel the carrots and cut off the green leaves and the tips. Peel the celeriac and remove the bad parts. Wash the carrots and celeriac and leave to drain. Finely chop up all the vegetables.

2. Heat the oil in a pan. Add all the vegetables and fry over medium heat. Next add the minced beef and continue frying while stirring, using a fork to squash any lumps of meat that might form.

3. Chop up the tinned tomatoes and add to meat and vegetables together with the juice and the tomato purée. Season with oregano, salt and pepper. Bring the sauce to the boil and simmer gently uncovered over low heat.

4. Add the red wine and adjust the seasoning with salt and pepper.

Uses: A Bolognese sauce is delicious served with pasta such as spaghetti or macaroni, potato dumplings or bread dumplings.

Tip: Sprinkle with 1 tablespoon chopped basil and grated Parmesan or mature
Gouda cheese just before serving.
If children are going to eat the Bolognese sauce you can easily leave out the red wine.

Fried duck

Classic
Preparation time: 2 1⁄2–2 3⁄4 hours

1 oven-ready duck, 2–21⁄2 kg/41⁄2–51⁄2 lb
salt freshly ground pepper
about 850 ml/30 fl oz (4 cups) water

For the sauce:
1 teaspoon plain (allpurpose) flour
50 ml/11⁄2 fl oz (3 tablespoons) cold water

In addition:
kitchen string

Per serving:
P: 82 g, F: 53 g, C: 2 g, kJ: 3388, kcal: 805

1. Preheat the oven top and bottom. Rinse the duck inside and out under cold running water, then pat dry. Remove the fat from the cavity if necessary and rub the inside and outside of the duck with salt and pepper.

2. Tie together the two legs and the two wings. Pour 50 ml/11⁄2 fl oz (3 tablespoons) water into a roasting tin. Put the duck in it breast down and uncovered put on a shelf in the oven.

Top/bottom heat: about 180 °C/350 °F (preheated),
Fan oven: about 160 °C/325 °F (not preheated), Gas mark 4 (not preheated),
Cooking time: 21⁄4–21⁄2 hours.

3. Meanwhile rinse the stomach, heart and neck and place in a pan filled with 750 ml/11⁄4 pints (31⁄2 cups) water. Add 1 teaspoon salt, bring to the boil, cover and cook for about 30 minutes over low heat. Then pour through a sieve and reserve the cooking liquid.

4. During the roasting time prick the duck under the wings and legs several times so that the fat runs out. After roasting for 30 minutes remove the accumulated fat from the roasting tin; repeat at intervals several times. When the cooking deposits begin to brown add a little of the stock. Replace the evaporated liquid with stock. After about 60 minutes of roasting, turn over the duck.

5. Stir 1⁄2 teaspoon salt into 100 ml/31⁄2 fl oz (1⁄2 cup) water. About 10 minutes before the end of the roasting time, pour over the duck and increase the temperature by about 20 °C/70 °F so that the skin becomes crisp.

6. Remove the cooked duck from the roasting tin, cover and leave to rest fo 5—10 minutes.

7. Loosen the cooking deposits with some hot water, pour through a sieve, remove the fat, make up the quantity to 375 ml/12 fl oz (11⁄2 cups) with water, put in a pan and bring back to the boil. Mix the flour with some cold water and stir it into the cooking liquid with a whisk, being careful to avoid making any lumps. Bring the sauce to the boil and cook gently uncovered over low heat for about 5 minutes, stirring occasionally. Season the sauce to taste with salt and pepper.

8. Carve the duck into pieces, arrange on a preheated dish and serve with the sauce.

Accompaniment: Potato dumplings and red cabbage.

Half-and-half potato dumplings

Classic (about 12 dumplings)
Preparation time: about 75 minutes, excluding cooling time

1.25 g/23⁄4 lb firm cooking potatoes
1 medium egg
65 g/2 oz (5 tablespoons) plain (all-purpose) flour
1 teaspoon salt
salted water – 1 litre/13⁄4 pints (41⁄2 cups) water with 1 teaspoon salt

Per serving:
P: 9 g, F: 2 g, C: 51 g, kJ: 1116, kcal: 266

1. Wash 750 g/11⁄2 lb of the potatoes thoroughly and bring to the boil in a saucepan of water. Cover and cook for about 20–25 minutes. Drain the potatoes, rinse with cold water and peel. Then immediately push them through a potato ricer or mash with a potato masher. Leave to cool down, cover and refrigerate until the following day.

2. Wash the rest of the potatoes, peel, rinse and grate into a bowl of cold water. Put in a sieve to drain and press in a tea towel to squeeze out all the water. Add to the cooked potato. Add the egg, flour and salt, and knead until the mixture forms a smooth consistency.

3. Shape 12 dumplings using your hands lightly coated with flour. Fill a large saucepan with enough water for the dumplings to be able to "swim" in the liquid. Add salt and bring to the boil. Put the dumplings in the boiling salted water, bring back to the boil and poach uncovered over low heat for about 20 minutes (the water should only move very slightly). When the dumplings are cooked, remove from the water with a skimming ladle and drain well.

Tip: Serve the potato dumplings with meat dishes accompanied by a sauce, e.g. roast pork or beef roulade.

Pichelsteiner (meat and vegetable soup)

Classic
Preparation time
:
about 70 minutes

500 g\18 oz mixed meat from shoulder or neck (lamb, pork, beef)
2 onions
30 g\1 oz (2 tablespoons) clarified butter or margarine or 2 tablespoons cooking oil, e.g. sunflower oil
salt
dried marjoram
dried lovage
freshly ground pepper
500 ml\17 fl oz (21/4 cups) vegetable stock
250 g\9 oz carrots
375 g\13 oz firm potatoes
350 g\12 oz leeks
300 g\10 oz cabbage
2 tablespoons chopped parsley

Per serving:
P: 30 g, F: 17 g, C: 19 g, kJ: 1469, kcal: 351

1. Rinse the meat under cold running water, pat dry and cut into cubes of 2 cm\3/4 in. Peel the onions, cut in half if necessary and slice.

2. Heat the clarified butter, margarine or oil in a pan. Add the cubed meat and brown lightly, stirring continuously. Shortly before the meat has browned sufficiently, add the sliced onions and fry briefly.

3. Season the meat with salt, marjoram, lovage and pepper. Add the vegetable stock, bring to the boil, cover and cook over medium heat for about 40 minutes.

4. Meanwhile, peel the carrots and cut off the green leaves and tips. Wash the carrots and leave to drain. Wash the potatoes, peel and rinse. Cut both the carrots and potatoes into cubes. Remove the outer leaves of the leeks, cut off the root ends and dark green leaves. Cut in half, wash thoroughly, leave to drain and cut into slices. Remove the dried outer leaves of the white cabbage, cut into quarters, rinse, leave to drain, cut off the base and cut into thin strips.

5. When the meat is done, add the prepared vegetables and potatoes. Bring to the boil, season with salt and pepper, cover and cook for a further 20 minutes.

6. Season with the various herbs and sprinkle with parsley before serving.

Tip: This soup is suitable for freezing.

Saturday, March 28, 2015

orange-dijon chicken






A snappy Dijon-style mustard glaze tops off these juicy chicken breasts. Serve them for dinner with brown rice or multigrain pasta.

Servings: 4
Prep Time: 10 mins

ingredients
1/2  teaspoon salt
1/8  teaspoon ground black pepper
1   recipe Orange-Dijon Glaze (see recipe below)
Coarsely ground black pepper
Shredded orange peel (optional)
Fresh herb sprigs (optional)
4   skinless, boneless chicken breast halves
1/2  cup olive oil
3   cloves garlic, minced
Orange-Dijon Glaze
1/4  cup frozen orange juice concentrate, thawed
2 - 4   tablespoons Dijon-style mustard
2   tablespoons water
1   tablespoon balsamic vinegar (optional)
1   tablespoon olive oil
1   teaspoon snipped fresh basil
1   teaspoon snipped fresh mint
1/2  teaspoon snipped fresh rosemary

directions
1. Place the chicken in a heavy plastic bag set into a large bowl.
2. In a small bowl, stir together olive oil, garlic, salt, and ground black pepper. Pour over the chicken breast halves in the heavy plastic bag. Close the bag and turn chicken breast halves to coat well. Marinate in the refrigerator for at least 4 hours or up to 8 hours, turning the bag occasionally.
3. Drain chicken; discard marinade. To broil, place chicken on unheated rack of a broiler pan. Broil 4 to 5 inches from heat for 12 to 15 minutes or until chicken is no longer pink, turning chicken over after half of the broiling time. (Or, to grill*, place chicken on the rack of an uncovered grill, boned sides up, directly over medium** coals. Grill, uncovered, for 12 to 15 minutes or until no longer pink, rearranging the chicken breasts once on each side to produce diamond markings and turning chicken over after half of the grilling time.)
4. Transfer chicken to 4 warm serving plates and cut into slices, if you like. Spoon Orange-Dijon Glaze on top and sprinkle with some coarsely ground pepper. Garnish with the orange peel and, if you like, the fresh herb sprigs. Makes 4 servings.

Orange-Dijon Glaze
1. In a small saucepan, stir together thawed frozen orange juice concentrate, Dijon-style mustard, water, balsamic vinegar (if you like), olive oil, basil, mint, and rosemary. Heat until glaze is warmed through. Makes 3/4 cup.

Note
* Because of oil in the marinade, watch grill for flare-ups during cooking.

Note
** To test for medium heat, you should be able to hold your hand over the heat at the height of the food for 4 seconds before you have to pull away.

nutrition information
Per Serving: cal. (kcal) 272, Fat, total (g) 14, chol. (mg) 66, sat. fat (g) 2, carb. (g) 8, pro. (g) 27, vit. A (RE) 21, vit. C (mg) 26, sodium (mg) 199, calcium (mg) 30, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet

Recipe from Midwest Living

Lentil soup with smoked sausage

Easy
Preparation time: about 60 minutes

1 bunch soup vegetables
250 g\9 oz dried lentils
375 g\13 oz firm potatoes
2 onions
2 tablespoons cooking oil, e.g. sunflower oil
1.5 litres\23/4 pints (7 cups) vegetable stock
4 smoked sausages (chorizo), each about 90 g/3 oz
wine vinegar
salt
freshly ground pepper
some sugar
2 tablespoons chopped parsley

Per serving:
P: 34 g, F: 31 g, C: 42 g, kJ: 2444, kcal: 584

1. Prepare the soup vegetables. Peel the celeriac and cut out any bad parts. Peel the carrots and cut off the green leaves and tips. Wash the celeriac and carrots and let them drain. Remove the outer leaves of the leeks, cut off the root ends and dark green leaves. Cut in half lengthways, wash thoroughly and leave to drain. Finely dice the celeriac, carrots and leeks.
2. Put the lentils in a sieve and rinse under cold water. Wash the potatoes, peel and rinse them and then cut into pieces. Peel the onions, cut in half and slice.
3. Heat the oil in a pan, add the prepared potatoes and vegetables and brown lightly. Add the vegetable stock and lentils, bring to the boil, cover and cook over medium heat for about 15 minutes.
4. Add the smoked sausages and cook for a further 10 minutes.
5. Season the soup with vinegar, salt, pepper and sugar. Sprinkle with parsley before serving.

Tip: If desired, add a bay leaf which is then removed before serving.

Variation 1: You can save time by using bottled or canned lentils. In this case, put the prepared potatoes in 750 ml\11/4 pints (31/2 cups) of vegetable stock, cover and cook over medium heat for about 10 minutes. Then add the smoked sausages, cover again and cook for a further 5 minutes. Finally, add the can of lentils and the soup vegetables (800 g/13/4 lb) and cook for a further 5 minutes. Season with salt, pepper, vinegar and sugar.

Variation 2: To make a vegetarian lentil soup, increase the amount of potatoes to 500–600 g/18 oz–11/4 lb, leave out the smoked sausages and sprinkle with grated Parmesan just before serving

Raw potato dumplings

Classic (12 dumplings)
Preparation time: about 60 minutes

1.5 kg/31⁄4 lb firm cooking potatoes
250 ml/8 fl oz (1 cup) milk
70 g/3 oz (4 tablespoons) butter or margarine
salt
150 g/5 oz hard wheat semolina flour
1 bread roll
salted water – 1 litre/13⁄4 pints (41⁄2 cups) water with 1 teaspoon salt

Per serving:
P: 13 g, F: 18 g, C: 79 g, kJ: 2242, kcal: 535

1. Wash the potatoes, peel, rinse and grate them into a bowl filled with cold water. Drain the grated potatoes in a sieve and press in a tea towel to squeeze out all the water.
2. Add 40 g/11⁄2 oz (3 tablespoons) butter or margarine and 2 teaspoons salt to the milk and bring to the boil. Next stir in the semolina and briefly bring back to the boil. Then immediately add to the squeezed grated potatoes and form into a homogenous mass using a hand-held mixer with a kneading attachment. Check the seasoning and add salt if necessary.
3. Cut the roll into small cubes. Melt the remaining butter or margarine in a pan, add the diced roll and fry until brown, stirring occasionally.
4. Fill a saucepan with enough water for the dumplings to be able to “swim” in the liquid, add salt and bring to the boil. Make 12 dumplings from the grated potato mass, using your hands which you first moisten. Press a few fried bread croutons into each dumpling. Place the dumplings into the boiling salted water, bring back to the boil and cook covered for about 20 minutes with a lid (the water should bubble gently). Use a skimming ladle to remove the dumplings from the water when they are done. Drain them thoroughly.

Tip: Serve raw potato dumplings with roasts and meat dishes with a sauce. Leftover dumplings can be cut into slices and fried in clarified butter or vegetable oil until golden-brown on both sides.

Tomato sauce

Vegetarian
Preparation time: about 25 minutes

1 kg/ 2-1/4 lb ripe tomatoes
1 onion
1 clove garlic
1–2 tablespoons olive oil
4 teaspoons tomato paste (optional)
salt
freshly ground pepper
about 1 teaspoon sugar
2 teaspoons chopped oregano

Per serving:
P: 2 g, F: 7 g, C: 8 g, kJ: 442, kcal: 104

1. Wash the tomatoes, leave to drain, make cross-shaped incision, dip briefly in boiling water, then dip in cold water. Peel the tomatoes, remove the stalks and cut into cubes. Peel the onions and clove of garlic and chop finely.
2. Heat the oil in a pan, add the chopped onion and garlic and fry. Now add the chopped tomatoes, stir in tomato purée if used and season with salt and pepper. Bring to the boil and simmer gently covered over low heat for about 15 minutes, stirring occasionally.
3. Purée with a hand blender if desired, season with salt, pepper, sugar and oregano.

Uses: Tomato sauce is delicious with noodles or served hot or cold with grilled food, or cold with a fondue.

Tip: If the finished sauce is too thin you can either boil it down a little longer or thicken it with arrowroot. You can also use unpeeled tomatoes and strain the finished sauce through a sieve to remove the skins. Instead of fresh tomatoes you can also use 1 large tin of peeled tomatoes (800 g/13⁄4 lb), including the juice. The addition of tomato purée makes the sauce thicker and gives it a more intense tomato flavour.

Variation 1: To make tomato sauce with bacon, leave out the olive oil and replace it with 50 g/2 oz diced streaky bacon sweated in 2 tablespoons vegetable oil in which you then fry the onion and garlic. Make the sauce as described above but do not purée.

Variation 2: To make tomato and cream sauce, prepare the sauce as described above. Then stir 1 tablespoon cornflour into 100 ml/ 3-1/2 fl oz (1/2 cup) whipping cream, add to the boiling sauce and bring to the boil. Season with salt, pepper, sugar and oregano.

Variation 3: To make tomato and vegetable sauce, wash a bunch of soup vegetables, cut into small pieces and braise together with 1 peeled, chopped onion and 1 peeled, chopped clove of garlic in 2–3 tablespoons olive oil. Add 1 bay leaf and 125 ml/4 fl oz (1/2 cup) vegetable stock. Cover and cook the sauce over low heat for about 15 minutes. Add 1 tin (800 g/13⁄4 lb) peeled tomatoes with the juice and cook for a further 5 minutes. Remove the bay leaf, purée the sauce and season with salt, pepper and sugar. Sprinkle with 1 tablespoon chopped basil before serving.

Turkey thigh with vegetables

For guests
Preparation time: about 1 3⁄4 hours

3 tablespoons cooking oil, e.g. sunflower oil
1 turkey leg with bones, about 1 kg/21⁄4 lb
salt
freshly ground pepper
1 litre/13⁄4 pints (41⁄2 cups) hot water or vegetable stock
500 g/18 oz onions
200 g/7 oz carrots
200 g/7 oz celeriac
1 small root Hamburg parsley
200 g/7 oz leeks
250 g/9 oz tomatoes
1–2 branches rosemary or thyme
150 g/5 oz sour cream
15 g/1⁄2 oz (2 tablespoons) plain (all-purpose) flour
1–2 tablespoons chopped parsley (optional)

Per serving:
P: 44 g, F: 35 g, C: 16 g, kJ: 2338, kcal: 559

1. Put the oil in a roasting tin, place the tin on the middle shelf in the oven and preheat the oven.
2. Rinse the turkey thigh under cold running water, pat dry, rub with salt and pepper, put in the hot roasting tin and roast.

Top/bottom heat: about 200 °C/400 °F (preheated),
Fan oven: about 180 °C/350 °F (preheated), Gas mark 6 (preheated),
Cooking time: about 70 minutes.

3. As soon as the roasting juices begin to brown, add a little hot water or vegetable stock. Baste the turkey thigh now and again with the roasting juices and add more water or stock to replace the evaporated liquid.
4. Meanwhile, peel and chop the onions. Peel the carrots and cut off the green leaves and the tips. Peel the celeriac and remove the bad parts. Clean the parsley root and peel. Wash the vegetables and leave to drain. Cut the carrots into slices 1.5 cm/1⁄2 in thick. Coarsely chop the celeriac and parsley root.
5. Remove the outer leaves of the leeks, cut off the root ends and dark leaves. Cut in half lengthways, wash thoroughly, leave to drain and cut into pieces 3 cm/11⁄4 in long. Wash the tomatoes, wipe dry, remove the stalk ends and dice.
6. Rinse the sprigs of rosemary and thyme, pat dry, remove the leaves from the stems and chop coarsely. Add the chopped onions and prepared vegetables to the turkey thigh in the roasting tin. Add a little water or stock if necessary and season with salt, pepper, rosemary or thyme and roast for another 20 minutes at the same oven temperature as indicated above.
7. Arrange the turkey thigh and vegetables on a preheated dish and keep in warm place. Put the roasting tin on a ring of the hob, loosen the bits stuck to the bottom with a little water, strain through a sieve, add enough water to make up 400 ml/14 fl oz/ 13⁄4 cups, pour into a saucepan and bring to the boil.
8. Stir the flour into the sour cream and add this mixture to the boiling liquid, stirring with a whisk and making sure that there are no lumps. Bring the sauce to the boil and simmer gently uncovered over a low heat for about 5 minutes, stirring occasionally. Season the sauce with salt and pepper and serve with the vegetables and turkey. Sprinkle with parsley if desired.

Accompaniment: Boiled potatoes or rice.

Friday, March 27, 2015

orange-marinated flank steak






Red pepper flakes add just the right amount of heat to the honey-soy marinade. This recipe is delicious, whether you grill or broil the steak

Servings: 12
Prep Time: 5 mins

ingredients
6   tablespoons soy sauce
6   tablespoons red-wine vinegar
1/4  cup honey
1/4  cup orange juice
2   tablespoons vegetable oil
1   teaspoon red-pepper flakes
2   pounds flank steak

directions
1. Combine soy sauce, vinegar, honey, orange juice, oil and pepper flakes in a 2-gallon plastic food-storage bag. Add flank steaks; seal; turn to coat with marinade. Refrigerate at least 2 hours. (Can be refrigerated overnight.)
2. Heat broiler or grill. Remove steaks from bag; drain marinade into small saucepan.
3. Broil or grill steak 4 inches from heat about 5 minutes on each side for medium-rare (145 degrees F). Let steak stand 5 minutes; keep warm.
4. Meanwhile, bring marinade to boiling and boil 3 minutes. Thinly slice steaks across grain. Serve with marinade.

nutrition information
Per Serving: cal. (kcal) 230, Fat, total (g) 11, chol. (mg) 59, sat. fat (g) 4, carb. (g) 7, pro. (g) 24, sodium (mg) 588, Percent Daily Values are based on a 2,000 calorie diet

http://www.familycircle.com/

Baked potato halves with curd cheese

Easy
Preparation time: about 60 minutes

1.2 kg/41⁄2 lb floury potatoes
3 tablespoons cooking oil
40 g/11⁄2 oz (3 table spoons) butter
4 teaspoons caraway seeds
salt

For the herb curd cheese:
500 g/18 oz curd cheese
4 teaspoons sour cream
about 4 tablespoons milk
2 teaspoons chervil, parsley, dill, chives, salt, coarse coloured pepper

In addition:
fat for the griddle

Per serving:
P: 5 g, F: 15 g, C: 35 g, kJ: 1256, kcal: 300

1. Preheat the oven top and bottom. Brush the potatoes until thoroughly clean under cold running water and wipe dry. Heat the oil with the butter.
2. Cut the unpeeled potatoes in half lengthways, brush the cut surfaces with the oil and butter mixture, sprinkle caraway seeds on top and arrange on a greased baking sheet with the cut surfaces facing upward. Pour the rest of the oil and butter mixture over the potatoes and sprinkle with salt.

Top/bottom heat: about 200 °C/400 °F (preheated),
Fan oven: about 180 °C/350 °F (not preheated), Gas mark 6 (preheated),
Cooking time: about 40 minutes.

3. Meanwhile, make the herb curd cheese by mixing the curd cheese with sour cream, milk and herbs. Season with salt and pepper. Serve the herb curd cheese with the baked potato halves.

Tip: Serve the baked potato halves with vegetables or a green salad, or as part of a party buffet.

Old German potato soup

Vegetarian
Preparation time: about 90 minutes

For the soup:
700 g\11/2 lb floury boiling potatoes
50–75 g\2–3 oz celeriac
250 g\9 oz carrots
1 onion
1 bay leaf
1 clove
40 g\11/2 oz (3 tablespoons) butter
1.5 litres\23/4 pints (7 cups) hot vegetable stock
200 g\7 oz leeks
125 ml\4 fl oz (1/2 cup) whipping cream or 150 g/5 oz crème fraîche
salt
freshly ground pepper
dried marjoram leaves
grated nutmeg

For the garnish:
200 g\7 oz chanterelles
1 onion
25 g\1 oz (2 tablespoons) butter
2 tablespoons chopped herbs, e.g. chervil, chives, flat-leaved parsley

Per serving:
P: 7 g, F: 24 g, C: 27 g, kJ: 1483, kcal: 354

1. To make the soup, wash the potatoes, peel and rinse. Peel the celeriac and cut out the bad parts. Peel the carrots, cut off the green leaves and tips. Wash the celeriac and carrots and leave to drain. Cut all these prepared vegetables into small cubes or dice. Peel the onion and stud it with the bay leaf and clove.
2. Melt the butter in a pan. Add the diced celeriac and carrots and brown lightly while stirring all the while. Now add the diced potatoes, studded onion and vegetable stock. Cover, bring to the boil and cook over medium heat for about 20 minutes.
3. Meanwhile, remove the outer leaves of the leeks, cut off the root ends and dark green leaves. Cut in half, wash thoroughly, leave to drain and slice. Add the sliced leeks to the soup, cover and cook for about another 10 minutes.
4. Remove the onion, studded with the bay leaf and clove. Remove about one-third of the potato and vegetable mixture from the soup, purée, stir in the crème fraîche and pour the puréed mixture back into the soup. Heat up the soup again and season with salt, pepper, marjoram and nutmeg.
5. For the garnish: Clean the chanterelles with a brush and remove any bad parts. If necessary, rinse the chanterelles and pat dry. Peel the onion and dice finely. Melt the butter in a pan, add the diced onion and fry in the melted butter, stirring continuously. Add the chanterelles and fry for about 5 minutes, stirring frequently.
6. Add the onion-chanterelle mixture to the soup and simmer for about 5 minutes. Sprinkle with herbs just before serving.

Tip: If desired, small Vienna sausages may also be added to the soup. By preparing the chanterelles while the soup is cooking you can reduce the preparation time by 15 minutes. Bottled or canned chanterelles may be used instead of fresh ones.

Chicken legs

Popular
Preparation time: about 55 minutes

4 drumsticks, each about 250 g/9 oz
1⁄2 teaspoon salt
1 pinch freshly ground pepper
1 teaspoon paprika
1–2 tablespoons cooking oil, e.g. sunflower oil

Per serving:
P: 34 g, F: 21 g, C: 0 g, kJ: 1369, kcal: 327

1. Preheat the oven. Rinse the chicken legs under cold running water, pat dry, cut off any bits of the back that may still be attached and remove any remaining fat and skin.
2. Stir the salt, pepper and paprika into the oil. Rub this mixture on the chicken legs and place in a roasting tin. Put the roasting tin on the middle shelf in the oven.

Top/bottom heat: about 200 °C/400 °F (preheated),
Fan oven: about 180 °C/350 °F (preheated), Gas mark 6 (preheated),
Cooking time: about 45 minutes.

Accompaniment: Potato chips, potato salad or fried potatoes with peas or carrots.

Variation 1: Tandoori chicken legs Stir
125 g/41⁄2 oz natural yogurt (3.5% fat) until smooth. Peel 1 clove of garlic, press through a garlic press and stir into the yogurt. Add 1⁄2 teaspoon salt, 1–11⁄2 teaspoons sweet paprika, 1⁄2–1 teaspoon Madras curry, a scant 1⁄2 teaspoon ground cinnamon, a small pinch of cayenne pepper and a pinch of ground cloves; stir well. Prepare the chicken legs as described in point 1 and rub them with this marinade, put in a shallow dish, cover and leave for at least 2 hours or overnight in the refrigerator. Now put the chicken legs in a roasting tin as described above, coat again with the marinade and roast as indicated above. If you like you can baste the chicken legs again with the marinade half-way through the roasting process and sprinkle them with sesame seeds.

Variation 2: Hot chilli chicken legs
crushed clove of garlic, 1 teaspoon balsamic vinegar, 1 teaspoon liquid honey and 1 tablespoon vegetable oil (e.g. sunflower oil) and 4 heaped tablespoons hot chilli sauce; stir well. Prepare the chicken legs as described in point 1 and rub them with this marinade, put in a shallow dish, cover and leave for at least 2 hours or overnight in the refrigerator. Now put the chicken legs in a roasting tin as described above, coat them again with the marinade and roast as described above. Baste the chicken legs from time to time with the marinade while they are roasting.

Variation 3: Chicken legs with a herb crust
Prepare the chicken legs as described in point 1 and rub with salt, pepper and sweet paprika. Mix together 4–5 tablespoons chopped mixed herbs (fresh or deep-frozen, e.g. parsley, tarragon, chives) with 6 tablespoons breadcrumbs. Now coat the chicken first in flour, then in 1 beaten egg and finally in the breadcrumbs, pressing to ensure that the breadcrumbs stick to the chicken legs. Put the chicken legs in a roasting tin as described above, sprinkle them with 3–4 tablespoons vegetable oil (e.g. sunflower oil) and roast as indicated above.

Hollandaise

Classic
Preparation time: about 15 minutes, excluding cooling time

150 g/5 oz butter
2 yolks from 2 medium eggs
4 teaspoons white wine
squeeze of lemon juice
salt
freshly ground pepper

Per serving:
P: 2 g, F: 34 g, C: 0 g, kJ: 1345, kcal: 321

1. Melt the butter, let it cool down slightly and skim off the froth.
2. Beat together the egg yolks and white wine in a bowl using a whisk. Place the bowl in hot water (the water must not boil!). Whisk the egg yolk mixture until it has thickened sufficiently.
3. Beat the melted butter slowly into the egg yolk mixture. Season the sauce with lemon juice, salt and pepper.

Note: Only use very fresh eggs for this sauce.
Uses: Hollandaise sauce is particularly good with asparagus, broccoli, cauliflower or other light vegetables.

Variation 1: To make Béarnaise sauce, replace the white wine with a decoction of herbs made as follows. Peel 1 onion, chop finely and put in a saucepan. Add 1 teaspoon chopped tarragon, 1 teaspoon chopped chervil, 2 teaspoons white wine vinegar and 1 tablespoon water and bring to the boil. Remove the pan from the heat and allow the herb decoction to draw with the lid on for about 5 minutes, then strain through a fine sieve. Stir 1–2 teaspoons chopped chervil and chopped tarragon into the finished sauce. Season the sauce with salt, pepper and lemon juice.

Variation 2: To make Maltaise sauce, replace the white wine with 2 table spoons freshly squeezed blood-orange juice, 2 teaspoons warm water and 1 tablespoon lemon juice. Season the sauce with salt and sugar and sprinkle with the grated zest of 1⁄4 untreated orange.

Tip: A beaten sauce will only keep warm in the bain-marie for a short time. If it stands too long, the sauce will separate into fat and egg yolk, in other words it will curdle. That is why a beaten sauce should be prepared very shortly before serving. A curdled sauce can be salvaged either by puréeing with a hand blender or by mixing 1 egg with 1 tablespoon cold water and little by little stirring the curdled sauce from the bain-marie.

Thursday, March 26, 2015

Chicken breast with mozzarella

Quick
Preparation time: about 30 minutes

4 chicken breast fillets without skin, about 150 g/5 oz each
salt
freshly ground black pepper
2 large tomatoes
125 g/41⁄2 oz mozzarella cheese
2 tablespoons cooking oil, e.g. sunflower oil
some small basil leaves

Per serving:
P: 42 g, F: 9 g, C: 1 g, kJ: 1047, kcal: 250

1. Preheat the oven grill. Rinse the chicken fillets under cold running water, pat dry and sprinkle with salt and pepper.
2. Wash the tomatoes, remove the stalk ends and cut each tomato into four slices. Drain the mozzarella and cut into 8 slices.
3. Heat the oil in a heat-resistant pan and fry the breast fillets on both sides for about 10 minutes.
4. Arrange two slices of tomatoes on each breast fillet, sprinkle with pepper, then cover each breast fillet with 2 slices of mozzarella and sprinkle with pepper.
5. Put the pan on the shelf under the preheated oven grill and grill the breast fillets for 5–10 minutes until the cheese begins to melt. (Instead of a heat-resistant pan, the breast fillets can be put in a soufflé dish after frying them in a frying-pan.)
6. Garnish the grilled fillets with basil leaves before serving.

Accompaniment: Buttered rice or garlic toast and iceberg salad.

Tip: If an oven grill is not available, you can put the pan or soufflé dish in the oven preheated to a temperature of about 220 °C/425 °F (top/bottom heat), 200 °C/400 °F (fan oven) or Gas mark 7 and cook until the cheese begins to melt.

Light poultry stock

Good for preparing in advance
Preparation time: about 23⁄4 hours

1 kg/21⁄4 lb giblets (wings, neck, heart etc.)
1 bunch soup vegetables
1 onion
1 clove
1 bay leaf
125 ml/4 fl oz (1⁄2 cup) white wine
2 litres/31⁄2 pints (9 cups) water
2 teaspoons salt

Per serving:
P: 2 g, F: 2 g, C: 1 g, kJ: 202, kcal: 48

1. Rinse the giblets under cold running water and leave to drain. Next, prepare the soup vegetables. Peel the celeriac and cut out any bad parts. Peel the carrots and cut off the green leaves and tips. Wash the celeriac and carrots and leave to drain. Remove the outer leaves of the leeks, cut off the root ends and dark leaves. Cut in half lengthways, wash thoroughly and leave to drain. Chop up all the vegetables.
2. Peel the onion and stud with the clove and bay leaf. Add all the ingredients to the white wine, water and salt in a saucepan and bring slowly uncovered to the boil. While it comes to the boil skim from time to time with a perforated skimmer.
3. Cook uncovered for 21⁄2 hours over low heat until about 1 litre/ 13⁄4 pints (41⁄2 cups) liquid is left. Then pour through a sieve.

Uses: Light poultry stock is suitable as the basis for many soups and for
cooking fish.

Tip: For later use, poultry stock is best frozen separately in small containers. For low calorie dishes, make the stock with water instead of wine and degrease after boiling. You can also use 2 packets of frozen chicken pieces of 500 g/18 oz each. They need not be thawed previously.

Minestrone

Classic
Preparation time: about 55 minutes

200 g\7 oz carrots
300 g\10 oz firm potatoes
150 g\5 oz courgettes
200 g\7 oz leeks
100 g\31⁄2 oz celery
100 g\31/2 oz green beans
2 onions
75 g/3 oz streaky bacon
2 beef tomatoes
2 tablespoons olive oil
1 litre\13/4 pints (41/2 cups) vegetable stock
100 g\31/2 oz frozen herbs
50 g/2 oz noodles or spaghetti
2 tablespoons chopped parsley
2 tablespoons chopped basil leaves
salt
paprika powder rose-sharp
40 g\11/2 oz freshly grated Parmesan

Per serving:
P: 13 g, F: 20 g, C: 29 g, kJ: 1480, kcal: 353

1. Peel the carrots, remove the green leaves and tips, wash and leave to drain. Wash and peel the potatoes, then leave to drain. Cut the ingredients into small dice.
2. Wash and dry the courgettes, cut off the ends and cut the courgettes into slices. Remove the outer leaves of the leeks, cut off the root end and dark green leaves. Cut in half lengthways, wash thoroughly and leave to drain. Cut into slices.
3. Remove the root ends and withered leaves from the celery, pull off the stringy outer threads, wash the sticks, leave to dry and cut into slices.
4. Top and tail the beans, remove any strings, wash and cut or snap into pieces. Peel the onions and cut into rings. Cut the bacon into small dice.
5. Wash the tomatoes, leave to drain, make a cross-shaped cut and dip briefly in boiling water, then dip in cold water. Peel the tomatoes and remove the stalks. Cut the tomatoes in half, remove the seeds and chop into small pieces.
6. Heat the oil in a large saucepan. Add the chopped bacon and sliced onion while stirring. Add the carrots, potatoes, celery and beans and cook gently.
7. Add the vegetable stock, bring all to the boil and cook covered for 10–12 minutes. Then add the courgettes, leeks, peas and noodles or spaghetti, bring to the boil and cook covered for a further 5–7 minutes.
8. Put the tomatoes with parsley and basil into the soup and heat through. Season the soup with salt and paprika, sprinkle with Parmesan and serve.

Tip: The pasta should always be barely cooked (see the instructions on the packet), since it will go on cooking in the hot soup.
Minestrone is frozen without the pasta, which is cooked and added to the soup before serving.
For a vegetarian variation, leave out the bacon and use 2 extra tablespoons of olive oil or butter.

Potatoes baked in foil

Easy
Preparation time: about 60 minutes

8 floury cooking potatoes, about 1 kg/21⁄4 lb
salt

For the sauce:
150 g/5 oz crème fraîche
2 teaspoons chopped parsley
salt
freshly ground pepper
some ground caraway seed (optional)

In addition:
aluminium foil

Per serving:
P: 6 g, F: 12 g, C: 39 g, kJ: 1207, kcal: 290

1. Preheat the oven at the top and bottom. Brush the potatoes thoroughly clean under cold running water, pat dry and make a lengthways incision 1 cm/3⁄8 in deep. Wrap each potato separately in foil and put on a shelf in the bottom third of the oven.

Top/bottom heat: about 200 °C/400 °F (preheated),
Fan oven: about 180 °C/350 °F (not preheated), Gas mark 6 (preheated),
Cooking time: 45–60 minutes.

2. In the meantime, make the sauce. Stir the chopped parsley into the crème fraîche and season with salt and pepper. Add a little caraway if desired.
3. When the potatoes are cooked, open up the aluminium foil, split the potato open using two forks and pour in the sauce.

Tip: Serve baked potatoes with grilled fish or vegetables, with steak or as a snack.
Very large potatoes (250 g/9 oz) are sold as baking potatoes, and usually 1 potato per person will be enough.

Variation 1: Potatoes baked in foil with salmon. Cut 100 g/31⁄2 oz smoked salmon or gravad lax into very fine strips. Stuff the hot baked potatoes with the crème fraîche and garnish with the strips of salmon.

Variation 2: Potatoes baked in foil with horseradish curd cheese. Instead of crème fraîche, mix 200 g/7 oz curd cheese (20% fat) with 1–2 tablespoons milk and stir in 1–2 tablespoons grated horseradish (from a jar) and season with salt. Finely chop 100 g/31⁄2 oz ham and stir into the sauce. Fill the hot potatoes with the curd cheese and ham mixture.

Variation 3: Potatoes baked in foil with Bolognese sauce. Prepare half the amount of the Bolognese sauce following the recipe on this book, reduce until thick, fill the hot potatoes with the Bolognese sauce and sprinkle 1 tablespoon chopped basil on top.

Warm potato salad

Good for preparing in advance
Preparation time: about 50 minutes, excluding soaking time

1 kg/21⁄4 lb firm cooking potatoes

For the sauce:
2 onions
75 g/3 oz fatty bacon
125 ml/4 fl oz (1⁄2 cup) vegetable stock
2–3 tablespoons herb vinegar
salt
freshly ground pepper
1 pinch sugar

4 teaspoons chopped chives

Per serving:
P: 6 g, F: 15 g, C: 35 g, kJ: 1263, kcal: 301

1. Wash the potatoes, put in a pan and cover with water. Bring to the boil, cover and cook over low heat for about 20–25 minutes.
2. In the meantime, peel the onions for the sauce and cut into cubes. Dice the bacon, put in a frying pan without fat and cook over medium heat so that the fat is released. Strain the fat through a sieve into a small bowl and reserve the fried diced bacon.
3. Add the diced onions to the stock and bring to the boil. Cover and cook for about 5 minutes. Add the vinegar, salt, pepper and sugar and stir in the bacon fat.
4. Drain the potatoes when cooked and rinse briefly in cold water. Drain again and peel while still hot. Cut into slices and arrange in a heat-resistant dish. Pour the salad dressing over the sliced potatoes and mix well. Leave to stand for a few hours so that the flavours can soak in.
5. Preheat the oven. Check the seasoning and add salt, pepper and vinegar to taste. Put the dish in the oven and stir occasionally.

Top/bottom heat: about 150 °C/300 °F (preheated),
Fan oven: about 130 °C/250 °F (not preheated), Gas mark 1⁄2 (preheated),
Cooking time: 15–20 minutes.

6. Stir in the chives, scatter the fried diced bacon on top and serve warm.
Tip: Serve the hot potato salad with gammon, Vienna sausages, small frankfurters or meat loaf made of liver, ham and pork.

Variation 1: Streaky bacon can be used instead of fatty bacon. In this case fry the diced bacon in 2 tablespoons hot vegetable oil (e.g. sunflower oil) to release the fat.

Variation 2: To turn this dish into a vegetarian dish, leave out the bacon and stir in 4 tablespoons olive or walnut oil into the sauce.

Variation 3: To make a warm potato salad with pumpkin seeds, fry 70 g/ 3 oz pumpkin seeds in a pan without fat and make the sauce without bacon fat. Instead, use 4 tablespoons vegetable oil (e.g. sunflower oil). Stir the pumpkin seeds into the salad and sprinkle some pumpkin seed oil over the salad according to taste.

Wednesday, March 25, 2015

original ranch broiled chicken






Servings: 4
Prep Time: 10 mins
Total Time: 25 mins

ingredients
1  1  ounce packet Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
3   tablespoons olive oil
1   tablespoon red wine vinegar
1   pound boneless, skinless chicken breasts and/or thighs

Salt and freshly ground pepper

directions
1. In a small bowl, combine the dressing mix, oil, and vinegar; stir until emulsified.
2. Place the chicken in a gallon-size Glad® Food Storage Bag together with the marinade and seal bag. Store chilled for 1 hour.
3. Preheat the grill or broiler.
4. Remove the chicken from the bag and discard the remaining marinade.
5. Grill the chicken for 5 to 7 minutes on each side or until juices run clear.
6. Let chicken stand covered for 5 minutes before serving.

http://www.recipe.com/original-ranch-broiled-chicken/

Paprika Potatoes






From Taste of Home

These tasty potatoes are golden and crusty on the outside and tender on the inside. I've served them with many kinds of meat. When a meal needs a comforting, homey touch, I whip up a batch. -Ruth Andrewson, Leavenworth, Washington 

SERVINGS 4-6
CATEGORY Side Dish
PREP 20 minutes. COOK 10 minutes. TOTAL 30 minutes.

INGREDIENTS
4 large potatoes, peeled, cooked and quartered
3 tablespoons butter or margarine
1/2 teaspoon paprika

DIRECTIONS 
In a large skillet, slowly saute potatoes in butter until golden brown, about 10-15 minutes. Sprinkle with paprika. Yield: 4-6 servings.

Nutrition Facts One serving: (1 each) Calories: 245 Fat: 6 g Saturated Fat: 4 g Cholesterol: 15 mg Sodium: 73 mg Carbohydrate: 44 g Fiber: 4 g Protein: 5 g

Brown beef stock

Good for preparing in advance
Preparation time: about 31⁄2 hours

1 kg/21⁄4 lb meat bones from the butcher, chopped into small pieces
2 onions
1 bunch soup vegetables
4 teaspoons cooking oil, e.g. sunflower oil
2 teaspoons tomato purée
about 3 litres/5 pints (13 cups) water
2 branches thyme
1 bay leaf
salt

Per serving:
P: 3 g, F: 5 g, C: 1 g, kJ: 265, kcal: 63

1. Rinse meat bones under cold running water and pat dry. Peel and chop the onions. Next prepare the soup vegetables. Peel the celeriac and cut out any bad parts. Peel the carrots and cut off the green leaves and tips. Wash the celeriac and carrots and leave to drain. Remove the outer leaves of the leeks, cut off the root ends and dark leaves. Cut in half lengthways, wash thoroughly and leave to drain. Chop up all the vegetables.
2. Heat the oil in a pan, add the bones and fry in the hot oil. Now add the chopped vegetables and brown them with the bones. Stir in the tomato purée and cook briefly.
3. Add enough water to cover the bottom of the pan and cook until the water evaporates. Repeat this operation twice, while making sure that the vegetables and bones do not get burnt.
4. Add the rest of the water, bring to the boil and skim. Rinse the thyme and add to the bone and vegetable mixture. Add the bay leaf. Cook over low heat for about 21⁄2 hours without lid, reducing the liquid to 1 litre/13⁄4 pints (41⁄2 cups).
5. Pour the stock through a fine sieve and season to taste with salt.

Uses: Brown beef stock can be used to prepare brown gravy (for instance, basic brown sauce, to serve with steak and roast meat.

Variation: For a beef stock with an oriental touch, replace the thyme with 30 g/1 oz peeled ginger, 1 peeled clove of garlic, 1 teaspoon coriander seeds and 2 pieces of star anise. Use the stock instead of vegetable stock in oriental dishes.

Tip: This beef stock is ideal for preparing in advance. You can make double the quantity and freeze it or store in thoroughly washed and well-rinsed jars with screw-on lids which are then kept in the refrigerator. Frozen it can be kept for about 3 months, while in glass jars stored in the refrigerator it will be good for about 4 weeks.

Potato salad with mayonnaise

Traditional
Preparation time: about 45 minutes, excluding cooling and soaking time

800 g/13⁄4 lb firm cooking potatoes
2 onions
250 ml/8 fl oz (1 cup) vegetable stock
100 g/31⁄2 oz pickled gherkins (from the jar)
3 hard-boiled eggs

For the sauce:
3 tablespoons mayonnaise
2 tablespoons gherkin liquid
salt
freshly ground pepper

Per serving:
P: 10 g, F: 10 g, C: 29 g, kJ: 1044, kcal: 249

1. Wash the potatoes, put in a saucepan filled with water, bring to the boil, cover and cook over medium heat for about 20–25 minutes.
2. Drain the potatoes when cooked, rinse briefly under cold running water and leave to drain. Peel while still hot and leave to cool down. Then cut the potatoes into slices and put in a large bowl.
3. Peel the onions, cut into very small cubes and bring to the boil in the vegetable stock. Cover and cook for 1 minute. Pour the hot onion and stock mixture over the sliced potatoes and leave to soak for at least 30 minutes. Cut the pickled gherkins into slices or cubes. Shell the eggs and cut into cubes.
4. For the sauce, stir the liquid from the gherkins into the mayonnaise. Then mix together all the ingredients with the cooled potato slices in the onion stock mixture. Season with salt and pepper and leave to stand for at least 30 minutes.

Tip: Potato salad is delicious served with grilled dishes, sausages, meat loaf made of liver, ham and pork, roast gammon or meat balls.

Variation 1: To make potato salad with pork sausage, take 1 peeled, cored and diced apple and 250 g/9 oz cooked pork sausage, removed from its skin and cut into cubes. Add to the salad and mix well.

Variation 2: To make potato salad with radishes, cut off the root tips and the leaves of a bunch of radishes, wash, cut into slices and stir into the salad. Rinse the radish leaves, pat dry, cut into strips and stir into the sauce together with 50 g/2 oz natural yogurt (3.5% fat).

Variation 3: To make potato salad with pumpkin, use a jar of pickled pumpkin (drained weight 200 g/7 oz) instead of gherkins. Drain in a colander, reserve the liquid and use 3 tablespoons of this liquid for the sauce instead of the gherkin liquid. Cut the pumpkin pieces smaller if necessary.

Variation 4: To make potato salad with tomatoes, leave out the gherkins and eggs. Take 4 tomatoes, wash, wipe dry and remove the stalks. Cut the tomatoes into four, remove the seeds and cut into cubes. Wash 1 small courgette, wipe dry, cut off the ends and slice thinly. Add these two ingredients to the salad. To make the sauce, stir together 300 g/10 oz natural yogurt (3.5% fat) with 1–2 tablespoons vinegar, 2 tablespoons olive oil and season with salt, pepper and sugar. Pour over the salad and mix well. Sprinkle 2 tablespoons of chopped chives on top.

Rice salad

Sophisticated (4–6 servings)
Preparation time: about 30 minutes, excluding cooling and soaking time

about 600 ml/21 oz (21⁄2 cups) water

1 lightly rounded teaspoon salt
200 g/7 oz long grain or brown rice
200 g/7 oz slices of cooked ham
150 g/5 oz black grapes
150 g/5 oz celery stalks
1 banana

For the sauce:
150 g/5 oz natural yogurt (3.5% fat)
4 teaspoons mayonnaise
2 tablespoons whipping cream
4 teaspoons lemon juice
salt
freshly ground pepper
some sugar

Per serving:
P: 14 g, F: 9 g, C: 41 g, kJ: 1261, kcal: 301

1. Bring the water to the boil in a covered pan. Then add the salt and rice, stir and bring to the boil again. Cover and cook over low heat for 12–15 minutes (brown rice about 20 minutes). Drain the rice in a sieve and allow to cool down, stirring occasionally.
2. Cut the ham slices into strips. Wash the grapes, drain, remove the stalks, cut the grapes in half and remove the seeds if any.
3. Remove the root ends, yellowing leaves and tough stringy fibres from the celery. Wash the stalks, drain and cut into thin slices. Peel the banana and slice.
4. To make the sauce, mix together the mayonnaise, cream and lemon juice, then season with salt, pepper and sugar. Stir the dressing into the salad ingredients, let soak in and check the seasoning again, adding more salt, pepper and sugar if necessary.

Variation 1: Instead of long grain rice or brown rice you can also make this salad with a mixture of rice and wild rice. Cook this mixture following the instructions on the packet and add 50 g/2 oz raisins about 10 minutes before the end of the cooking time. Drain the rice and raisins and rinse quickly with cold water.

Variation 2: To make curried rice salad, heat 3 tablespoons vegetable oil, add the rice, fry briefly and stir in 1–2 teaspoons curry powder. Add 750 ml/ 11⁄4 pints (31⁄2 cups) vegetable or chicken stock, cover and simmer gently over low heat for about 20 minutes. Mix the cooked rice with the other ingredients listed above.

Tuesday, March 24, 2015

Oregon Tuna Melts






Approaching tuna-melt perfection, Tommy Habetz's sandwiches have the ideal tuna-to-cheese ratio. His smart idea: using balsamic vinaigrette in place of mayonnaise.

Yield: 4

Ingredients
2 6-ounce cans albacore tuna
1/4 cup finely diced red onion
1/4 cup extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon minced basil
1/2 teaspoon crushed red pepper
Salt and freshly ground pepper
4 ciabatta rolls, split
Dijon mustard and mayonnaise, for spreading
8 1/4-inch-thick slices of Swiss or cheddar cheese (6 ounces)
Sixteen 1/8-inch-thick lengthwise slices of kosher dill pickle
2 tablespoons unsalted butter, softened

Preparation
In a medium bowl, mix the tuna with the onion, olive oil, vinegar, basil and crushed red pepper. Season with salt and pepper.
Heat a panini press or griddle. Spread the cut sides of the rolls with mustard and mayonnaise and top each roll half with a slice of cheese. Spread the tuna salad on the bottoms and cover with the pickles. Close the sandwiches and spread the outsides of the rolls with the butter.
Add the sandwiches to the press and cook over moderate heat until the cheese is melted, about 6 minutes. Cut the sandwiches in half and serve.

Tommy Habetz, Food and Wine 
SEPTEMBER 2009