Fluffy anf Crispy Goose Fat Potatoes

Easy to make and sooo tasty, thank you Donal

You will need:

1.4kg of potatoes, peeled and quartered, 100g of goose fat, sea salt

Preheat the oven to 220˚C and place the goose fat in a roasting tray and into the oven.

Place the potatoes in a pot and fill up with water until covered.

Bring the pot to the boil over a high heat and simmer for about 7-10 minutes.  The potatoes should be cooked on the outer edge but still raw on the inside, you can check this by pierce with a fork.

Drain the potatoes and then place back in the pot.  Place the lid on a give a gentle shake to lightly fluff the edges.

Tumble the potatoes into the hot goose fat and toss each one to coat before sprinkling with a generous amount of sea salt.

Roast for 35 minutes until golden and crisp.

Time Lapse

Absolutely amazing :D

Nudelsalat mit gebratenen Pilzen und knusprigem Speck

500 g pasta (such as orecchiette), salt and pepper, 500 g mushrooms, 100 g bacon, 6 tablespoons white wine vinegar, 2 tablespoons good olive oil, 500 g cherry tomatoes, 150 g arugula, 1 red onion, 150 g whole milk yogurt, 5 tablespoons of salad cream, 2 tsp pesto alla genovese (glass), 50 g parmesan (pieces)

Cook the noodles in boiling salted water. Clean mushrooms, wash and cut them in stripes. Fry the bacon in a pan without oil, drain on paper towels. Fry the mushrooms in the hot bacon fat for about 10 minutes, until all the liquid has evaporated. Season with salt and pepper.
Mix 4 tablespoons vinegar, salt and pepper and oil.

Drain the pasta, rinse with cold water and immediately mix with the hot marinade.
Wash and halve the tomatoes. Clean arugula, wash, spin dry and pluck small. Peel the onion and cut into strips. Stir the pesto cream, yogurt, salad cream, pesto and 2 tablespoons vinegar. Season with salt and pepper. 

Mix the pasta, mushrooms, tomato and onion with pesto cream.

Break bacon into pieces. Mix in the pasta salad with arugula. Season with salt and pepper. Add the parmesan shavings.

Bouyourdi

It's a tasty Greek dish, easy to make, but be careful it's a little bit salty because of the feta...

100 g feta, 1 small tomato, 50 ml tomato sauce (passata or chunky natural sauce), 1/2 sweet pepper (bell pepper or long sweet pepper), 1 small onion, 1 teaspoon sugar, oregano, dried basil, powdered chili or sweet paprika, pepper, (salt), 5 tablespoons olive oil

Preheat the oven to 200°C (400°F). Slice the pepper, the onion and the tomato. Slice the feta or cut it into cubes. Pour two tablespoons oil into the baking dish. Spread half of the tomato sauce on top of the oil. Put the feta slices on top of the tomato sauce, cover them with sliced tomato, pepper and onions. Pour the remaining tomato sauce. Sprinkle with herbs and seasonings and pour the remaining tablespoon of oil.
Bake covered for 15 minutes and then uncovered for another 10-15 minutes.

Beet Slaw

Whisk 1/2 cup balsamic vinegar, 2 teaspoons salt, 1 teaspoon honey and 1/2 cup olive oil.

Toss with 1/2 head shredded red cabbage and 1 shredded raw beet.

Top with chopped pistachios.

Lemon Mousse

It's such an easy recipe and soo fresh and tasty...

284ml carton double cream, 1 lemon, juiced and zested, 60g caster sugar, 2 egg whites

Put the cream, lemon zest and sugar into a large bowl and whisk them together until the mixture starts to thicken. Add the lemon juice and whisk again until the mixture thickens further, don’t let it get too stiff or you won’t be able fold in the egg whites.
Whisk the egg whites until they form soft peaks and then fold them into the lemon mixture. Spoon the mousse into 4 glasses and chill. Decorate with extra zest if you like.

Fast-food is everywhere...

Bastille - Pompeii

Heard them in a commercial, it took me a while to discover who was singing...

Lemon Raspberry Semifreddo

6 ounces raspberries (3/4 cup), thawed if frozen, 2 tablespoons sugar, 2 cups heavy cream, 1 cup lemon curd, 10 ladyfingers

Line a 4 1/2-by-8 1/2-inch loaf pan with 2 sheets of plastic wrap, leaving a 3-inch overhang on long sides. In a blender, puree raspberries and sugar, scraping down sides as needed. Strain through a fine-mesh sieve, pressing on solids; discard solids.
In a large bowl, whip cream until soft peaks form. With a rubber spatula, fold in lemon curd. Spoon 2 cups cream mixture into pan and smooth top. Dip ladyfingers in raspberry puree and arrange in pan, parallel to long edges. Pour remaining raspberry puree on ladyfingers. Top with remaining cream mixture and smooth top.
Wrap pan with overhanging plastic and freeze 8 hours (or up to 2 weeks). To serve, invert onto a serving platter, remove plastic, and slice.

Prosciutto, Pear and Arugula Rolls

2 ripe but firm pears, cored and halved, 1 tsp lemon juice, 2 large handfuls of arugula, 12 thin slices prosciutto, 1 oz Shaved Parmesan, 24 cocktail sticks (toothpicks)

Cut each pear half into 4 long pieces, to make 16. You’ll only need 12, so you can eat the rest.
Combine the pears and lemon juice and season.
Put a pear slice and a few leaves of arugual on each prosciutto slice. Add a shaving of Parmesan (I recommend just buying a block of parmesan and shaving it with a potato peeler). Roll tightly and secure with 2 toothpicks.
Roll all the others, then cut each in half in between the toothpicks.

Schokomousse-Torte mit Himbeeren

Very rich and sweet, but soooooo delicious :D

300 g + 200 g + 100 g dark chocolate, 400 g + 100 g whipped cream, oil, 100 g ladyfingers, 25 g butter, 500 g mascarpone, 300 g low-fat quark, 100 g of sugar, 1 packet of vanilla sugar, 250 g raspberries, 25 g of coconut oil, 1 large freezer bag

Make the chocolate mousse the day before: Break 300 g chocolate into pieces. Heat 400 g cream. Melt the chocolate in the cream, pour it in two large mixing bowl, cover and let it chill overnight.

Coat a cake plate with a little oil. Put the ladyfingers in the freezer bag and crumble them with a cake roll. Break 200 g chocolate into pieces. Melt the chocolate with butter in a bain-marie. Mix with the ladyfingers. Pour it in the cake form and press down. Put it for 2 hours in the fridge.
Mix the mascarpone, ricotta, sugar and vanilla sugar with a mixer. Wash the raspberries. Mix briefly the chocolate mousse..
Spread some mascarpone cream on the bottom. Add half raspberries. Distribute the remaining mascarpone cream and chocolate cream. Distribute remaining raspberries over the cream, smooth the surface and let the cake chill for about 2 hours.
For the topping melt 100 g chocolate in 100 g of cream, and coconut butter, in a small saucepan stirring over low heat. Remove from heat and let cool for 20-30 minutes. Loosen cake from the mold edge. Distribute the topping evenly over cake. Let it chill for 1 hour.

Endive bites

4 Large heads white and.or red endive (trimmed and separated), 2/3 cup soft goat cheese, 5 unsweetened dried figs each cut into 6 pieces, 1/2 tsp ground black pepper, 1 tblsp raw honey

Fill bottom of each endive leaf with about 1 tsp of cheese arrange filled leaves on a platter. Top cheese with a piece of fig.
Sprinkle filled ends with pepper and drizzle with honey.

Marinated olives

1 lemon, 2 cloves of garlic, 1 tablespoon fennel seeds,  1 tablespoon parsley leaves, 1/4 cup olive oil, 2 cups olives

Rinse lemon and pat dry. Grate off zest and squeeze juice from one half. Peel garlic and mince along with fennel seeds and parsley leaves. 

Combine chopping ingredients with the olive oil and olives. Marinate for at least 2 hours.

Happy Birthday David :D

Best chocolate cake

200g chocolate, 175g butter, 130g flour, 325g sugar, 2 tablespoons vanilla extract, 3 eggs and 3 tablespoons milk

Melt chocolate and butter in a bain-marie and then mix them with the sugar, flour and vanilla extract. Then add the eggs and milk and blend well
Pour mixture into a baking tray lined with baking paper and greased with butter and bake it at 170C for 25 to 30 minutes, if you want it moist and gooey. If you prefer a little drier and crispier crust, you can leave up to 35 minutes. 

Let it cool for 10 minutes before cutting it.

Pizza toppings

1 Pizza Base

Spinach, blue cheese & walnut
Spread 6 tbsp ready-made tomato pasta or pizza sauce over the pizza base, then sprinkle with 6 tbsp grated Parmesan. Scatter over 100g baby spinach leaves and crumble on 75g blue cheese and 60g walnut pieces. Bake for 12 mins.

Wild mushroom & mascarpone
Soak large handful dried wild mushrooms in boiling water. Meanwhile, mix 6 tbsp mascarpone with a crushed garlic clove. Season well. Heat 2 tsp olive oil and fry 6 sliced cap mushrooms until softening, then add the drained soaked mushrooms and 1 tsp thyme leaves. Spread the mascarpone mix on the pizza base and top with mushrooms. Bake for 12-18 mins, then sprinkle with 4 tbsp grated Parmesan. Return to the oven for 1 min and finish with extra thyme leaves.

Ricotta, prosciutto & pesto
Soak ½ sliced onion in cold water for 5 mins, then drain and mix with 6 tbsp ricotta and some salt and pepper. Spread this onto your pizza base, then dot on 2 tbsp pesto. Arrange 6 prosciutto slices on top and bake for 18 mins. Finish with 2 large handfuls of rocket, some freshly milled black pepper and a drizzle of extra virgin olive oil.

Chicken with Mustard Lentils

1 tbsp vegetable oil, pack of 4 chicken thighs and 4 chicken drumsticks, 1 red onion, thinly sliced, 2 garlic cloves, crushed, 250g puy lentils, 750ml hot chicken stock, 2 tbsp crème fraîche, zest and juice 1 lemon, 1 tbsp Dijon mustard, small bunch parsley, chopped

Heat the oil in a large flameproof casserole. Season the chicken pieces, then brown in the hot oil for 3 mins each side, until golden on all sides. Remove and set aside. Pour away all but 1 tbsp oil.
Add the onion to the pan and cook for 5 mins, then add the garlic and cook for 1 min more. Add the lentils and stock and stir well. Put the chicken on top, put the lid on and leave to simmer over a medium heat for 30 mins. Remove the lid and increase the heat. Bubble for another 20 mins until the lentils are tender, most of the stock has been absorbed, and the chicken is cooked through.
Stir in the crème fraîche, lemon zest and juice, mustard, parsley and seasoning.

Wraps mit Hähnchen und Mango-Chutney

2 carrots, 2 mini Roman salads, 4 large wheat wraps, 4-6 tablespoons of mango chutney, 150 g chicken breast sliced ​​very thin
 

Peel carrots, wash and grate coarsely. Wash and drain well salad. Heat wraps consecutively in a dry frying pan for about 30 seconds each, turning once. Spread the mango chutney on the wraps, leaving a 2 cm wide margin. Put the carrots, salad and chicken on the wraps and roll the wraps firmly and cut diagonally.

Pizza Schnecken

1 package (450 g) pizza dough, frozen, 1/2 can (425 ml) pizza tomatoes, 2 tbsp MAGGI WürzWelt garlic & tomato, 100 g salami, 2 tablespoons olive, black, parchment paper, 1 ball (125 g) mozzarella

Preheat oven to 200 ° C. Thaw the pizza dough according to package directions, and then roll out into a thin sheet of dough (about 45x30 cm). Stir the pizza tomatoes with MAGGI WürzWelt garlic & tomato and spread on the pizza dough. Cut the salami into cubes. Chop olives and distribute along with the diced salami on the pizza. Cut the dough from the long side and roll into 15 slices (each 3 cm). Put them on a lined baking tray. Cut the mozzarella into slices, and put them on top. Bake in the oven for about 25 min.

Spaghetti Muffins

150 g spaghetti, 1 zucchini, 1 carrot, 70 g ham, cooked, 100 ml milk, 2 eggs, 1 sachet MAGGI fix & fresh spaghetti Napoli, 2 tablespoons melted butter, 50 g cheese, grated

Preheat oven to 200°C. Boil the spaghetti according to package directions until al dente. Peel, wash and dice the zucchini. Peel, was and cut the carrot into small cubes. Cut ham into cubes. Mix spaghetti with vegetables and ham. In a bowl, mix milk and eggs. Add the MAGGI fix & fresh spaghetti Napoli. Stir and mix vigorously. Add the spaghetti. Butter the muffin tray and fill it with spaghetti. Sprinkle with cheese and bake in the oven for about 20 minutes.

Kokos-Mais-Suppe

1 bunch of spring onions, 1 piece (20 g) ginger, 1 can (425 ml) sweet corn, 2 tablespoons oil, 1 can (400 ml) unsweetened coconut milk, 500 ml broth, Salt and pepper

Wash the spring onions, cut them into rings. Set aside 1 tablespoon green onion. Peel and chop finely the ginger. Drain the sweet corn.
Heat oil in a large pot. Fry the spring onions and ginger while turning about 3 minutes. Add the sweet corn and sauté briefly. Pour in the coconut milk and the broth. Bring to a boil and simmer for about 8 minutes.
Remove the soup from heat and puree it with a blender. Season with salt and pepper. Ornate the soup with the green onions and serve.

Roasted Aubergine with fried onion and chopped lemon

2 large aubergines, halved lengthways with the stem on, 150ml olive oil, Salt and black pepper, 4 onions, peeled and thinly sliced, 1½ tsp ground cumin, 1 tsp sumac, 1½ green chillies, deseeded and chopped, 50g feta, broken into large chunks, 1 medium lemon, 1 garlic clove, peeled and crushed

Heat the oven to 200C/400F/gas mark 6. Score a crisscross over the cut sides of the aubergines, brush with 100ml of oil and sprinkle liberally with salt and pepper. Place cut side up on a baking tray and roast for 45 minutes, until golden-brown.
Meanwhile, pour the remaining oil into a frying pan over high heat, add the onions and half a teaspoon of salt, and cook for eight minutes, stirring, until parts of the onion go dark and crisp. Add the cumin, sumac and one chilli, cook for two minutes, then add the feta, cook for a minute, then turn off the heat.
Cut the skin and pith off the lemon. Chop the flesh, discard the seeds, and put in a bowl with any juices, the remaining chilli and the garlic.
The moment the aubergines are done, spoon the lemony sauce over the flesh side. Warm up the onions, spoon on top and serve warm or at room temperature.

Passenger - Let her go

At first I wasn't that impressed with this song... but after a while it conquered me ;))

Bucharest not Budapest

Remember: Bucharest is not Budapest, unfortunatelly ;))

Creamy chicken with asparagus & tarragon

500g baby new potatoes, halved, 4 skinless chicken breasts, 1 tbsp sunflower oil, 1 large onion, chopped, 2 garlic cloves, crushed, 350ml chicken stock, small bunch tarragon, 175g asparagus, trimmed, 3 tbsp reduced-fat crème fraîche

Cook the potatoes in a large pan of boiling water for 8-10 mins until tender, then drain and keep warm in the pan. Season the chicken with ground black pepper. Heat the oil in a large non-stick frying pan. Gently fry the chicken with the onion and garlic for 5 mins until both are lightly browned. Turn over the chicken once and stir the onion regularly.
Pour over the stock, add 2 sprigs of tarragon and bring to a gentle simmer. Cook for 5 mins, then turn the chicken, add the asparagus and cook for 3 mins more. Chop the remaining tarragon.
Stir the crème fraîche and tarragon into the pan with the chicken and heat through, stirring, for a few secs. Serve with the new potatoes.

Spinach Tagliatelle with Ham-Mushroom Sauce

salt and pepper, 1 pound spinach tagliatelle, 1/4 cup EVOO, 1/2 pound cremini mushrooms, finely chopped, 1/4pound chunk pancetta or guanciale, cut into 1/4-inch dice, 1/4pound chunk prosciutto cotto or other mild ham, cut into 1/4-inch dice, 3/4pound ground veal, 1 small onion, finely chopped, 3 - 4 cloves garlic, finely chopped, 1 large bay leaf, nutmeg, for grating, 2 tablespoons tomato paste, 1 cup chicken stock, 1/2cup dry white wine, 1/2cup whole milk, 1/2cup freshly grated grana padano or parmigiano-reggiano (a generous handful)

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup of the pasta cooking water.
While the pasta is working, in a dutch oven, heat the EVOO, 4 turns of the pan, over medium-high heat. Add the mushrooms and cook, stirring, until browned, about 5 minutes. Add the pancetta and prosciutto and cook until crisp, 2 to 3 minutes. Crumble in the veal (I use a potato masher). Cook until lightly browned. Add the onion, garlic and bay leaf; season with salt, pepper and grated nutmeg. Partially cover and cook until the onion is softened, about 5 minutes.
Stir in the tomato paste for 1 minute. Add the stock, wine and milk; simmer at a rapid bubble, stirring frequently, until thickened, about 10 minutes. Discard the bay leaf.
Add the pasta, reserved pasta cooking water and cheese to the sauce; toss. Serve in shallow bowls.

Pork & sage ragu with penne

1 tablespoon olive oil, 1 finely chopped onion, 100 gr diced prosciutto, 450 sausage meat, 2x400 gr cans chopped tomatoes, 125 ml cream, 1 tablespoon chopped sage, 500 gr penne rigate, lemon rind, chopped parsley, shaved parmesan

Heat oil in a large frying pan over medium heat. Cook the onion and the prosciutto for 2-3 minutes, add the sausage and cook for another 5 minutes. 

Add the tomatoes and brig to a simmer. Reduce heat, and cook uncovered for 15 minutes or until the sauce reduces slightly. 

Add cream and sage and cook for further 5 minutes. 

Meanwhile cook the pasta following packet indications. Drain.

Add the pasta to the sauce, and toss to combine. Top with lemon rind, chopped parsley and shaved parmesan.

Old Fashion Rhubarb Trifle

It's my first time cooking with rhubab and the result was delicious.

Thank you Delia Smith for the recipe...

700 g fresh rhubarb, 110 g golden caster sugar, plus a little extra, if needed, grated zest and juice 1 orange, 50 g pecans, 6 trifle sponges, 3 tablespoons marmalade, 120 ml Sercial (dry) Madeira, about 275 ml freshly squeezed orange juice, 2 x 6 g packets vegetarian gelatine powder, 350 g ready-made fresh custard, 200 g Greek yoghurt, a little pouring cream (optional), to serve

You will also need an ovenproof baking dish measuring 19 cm square and 5 cm deep, and 6 individual serving bowls or 1 large trifle bowl with a capacity of 2 litres.

Pre-heat the oven to gas mark 4, 180°C.
To prepare the rhubarb, cut it into 1 inch (2.5 cm) chunks and add these to the baking dish. Then sprinkle in the caster sugar, together with the zest and juice of the orange.
Now pop the whole lot in the oven without covering and let it cook for 30-40 minutes, until the rhubarb is tender but still retains its shape. At the same time, place the pecans in the oven and put a timer on for 7 minutes to toast them lightly, then you can either leave them whole or chop them roughly. While the rhubarb is cooking, slice the trifle sponges in half lengthways, spread each half with the marmalade, then re-form them and cut each one into 3 little sandwiches. Now arrange them either in the individual serving bowls or the large trifle bowl. Then make a few stabs in the sponges and sprinkle the Madeira carefully over them, then leave it all aside so it can soak in.
When the rhubarb is cooked and has become completely cold, taste it - if it is a bit sharp, add a little more sugar. Take a draining spoon and carefully remove the chunks of rhubarb, placing them amongst the sponges. Now pour all the juices from the dish into a measuring jug and make this up to 510 ml with the orange juice.
Next, pour 225 ml of this into a small saucepan, scatter the gelatine over, whisk it and leave it to soak for 5 minutes. Then place the pan over a gentle heat and whisk everything until all the gelatine has completely dissolved - about 2 minutes. Bring the mixture to boiling point, then return it to the remaining juice in the jug and give it all another good whisk.
Now pour it over the sponges and rhubarb. When it is completely cold, cover it with clingfilm and leave in the fridge till completely set. The last thing you need to do is whisk the custard and Greek yoghurt together in a mixing bowl, then spoon this mixture over the set jelly. Now cover with clingfilm again and chill until you're ready to serve.
Don't forget to sprinkle the toasted pecan nuts over just before serving, and, although it doesn't strictly need it, a little chilled pouring cream is a nice addition.

Chocolate cherry cookies

225g dark chocolate, chopped, 125g unsalted butter, softened, 200g soft light brown sugar, 2 eggs, beaten, 1 tsp vanilla extract, 150g plain flour, 2 tsp baking powder, 100g desiccated coconut, 150g natural coloured glacé cherries, washed, dried and chopped, 2 tbsp whole milk, 6 tbsp icing sugar

Melt the chocolate in a heatproof bowl over simmering water or in the microwave.
Cream the butter and soft light brown sugar until pale and light. Gradually add the beaten eggs, mixing well between each addition and then add the vanilla extract. Add the melted chocolate and mix until smooth. Sift the flour, baking powder and a pinch of salt over the mixture. Add the coconut, cherries and milk then combine. Cover and chill for 2 hours or until firm.
Heat the oven to 180C/fan 160C/gas 4. Cover two solid baking sheets with baking paper and tip the icing sugar into a bowl. Scoop a heaped tsp of the cookie dough into the palm of your hand and roll into a smooth ball roughly the size of a small walnut. Roll the cookie in the icing sugar to coat thickly and put on the baking sheet. Repeat with the remaining cookie dough, keeping the cookies spaced well apart. Bake in batches on the middle shelf of the oven for about 12 minutes until the top is firm but not crisp. Cool the cookies on the baking sheets.

Ham and mushroom turnovers

250ml milk, 1 tbsp each butter and flour, mixed to a paste, plus extra for dusting, 140g button mushrooms, cut into quarters, 1 tbsp olive oil, 140g ham, chopped into small pieces, 85g leftover cheese, cut into small pieces, 1 tbsp chopped herbs - tarragon, parsley and chives all work well, 500g block puff pastry, 1 egg, beaten

The first thing to do is to make a thick white sauce that will be the base of the turnover filling. Bring the milk to a simmer, then add the butter and flour paste. Whisk the paste into the simmering milk and allow it to boil for 3-4 mins, whisking gently all the time to prevent it from catching. You should now have a very thick white sauce. Cool the sauce in a bowl. 

Fry the mushrooms in the oil for 3-5 mins until golden, then leave to cool.
Place the ham, cheese and mushrooms into a bowl, then gradually add the white sauce until everything is well coated. Finally, add the herbs.
Roll out the pastry on a floured surface to about the thickness of a £1 coin and cut out 4 saucer-size rounds (about 18cm wide), re-rolling the trimmings if you need to. Brush the edges of each round with beaten egg. Spoon the mixture onto 1 side of each round, then fold over and seal the edges well. The turnovers can now be frozen for up to 1 month. Brush the turnover with the remaining egg, then chill for 30 mins.
Heat oven to 200C/180C fan/gas 6. Place the turnovers on a baking sheet and bake for about 35 mins until puffed up and golden. Leave to cool slightly and enjoy warm.

Crab sticks with dip

For the sweet chilli dip: 1/2 cup bottled sweet chili sauce, 2 tablespoons corn syrup, 1 teaspoon tomato ketchup, 1/4 teaspoon salt
For the crab sticks: 15 pieces kani, 3/4 cup all-purpose flour, 1 egg, beaten, 1 1/2 cups Japanese breadcrumbs, oil for deep-frying

Make the dip: Boil together all ingredients for 2 to 3 minutes or until syrupy.
Dredge kani in flour, coat in egg, then roll in breadcrumbs. Repeat with the rest of the kani.
Heat oil for deep-frying. Deep-fry kani over medium heat until golden brown. Drain on paper towels.

Macaroni cheese with ham

115 g macaroni, 45 g butter, 30 g plain flour, 450 ml creamy milk, salt and freshly ground pepper, a pinch of grated nutmeg, 115 g Cheddar, grated, 55 g lean ham, chopped, 30 g fine home-made breadcrumbs

Preheat the oven to 190°C/375°F, gas mark 5. Bring a pan of salted water to the boil and cook the macaroni until almost al dente. Don't overcook it or it will go flat and will not absorb the sauce. Meanwhile, make a bechamel sauce with 30 g butter, the flour and milk. Season with salt, pepper and grated nutmeg. Add the cheese and ham and stir until the cheese has melted. Drain the macaroni and mix into the sauce. Taste for seasoning. Pour the mixture into a buttered baking dish. Sprinkle the top with the breadcrumbs and dot all over with pieces of the remaining butter. Bake for about 20 minutes or until the top is golden brown.

Bonfire Night baked potatoes

4 medium baking potatoes, 2 tbsp olive oil, 25g butter, 1 large onion, finely sliced, 6 slices smoked streaky bacon, chopped, 2 tbsp double cream, 200g mixed good melting cheese, such as Reblochon, Raclette or Gruyère, chopped parsley, to serve

Heat oven to 200C/180C fan/gas 6. Prick the potatoes all over with a fork, then rub with half the oil, some sea salt and black pepper. Arrange on a baking tray and bake in the oven for about 1 hr 15 mins, until their skins are crisp and they are completely tender when prodded.
Meanwhile, heat the remaining oil and half the butter in a frying pan. Add the onion and gently cook for 15-20 mins until softened and golden. Remove from the pan and set aside, add the chopped bacon and fry until just crisp. Remove using a slotted spoon and place on kitchen paper.
Halve each potato lengthways (watch out, they will be hot), then scoop out most of the potato into a bowl, leaving a potato skin shell with a thin layer of potato. In the bowl, crush the potato with the remaining butter and the double cream. Season with salt and pepper. Fold through the onion, bacon, three-quarters of the cheeses and half the parsley. Spoon back into the potato shells and top with the remaining cheese. Transfer to the baking tray and return to the oven for 10-15 mins, until melting and golden. Sprinkle with the remaining parsley and serve with a sharply dressed crisp salad, if you like.

Five-minute chocolate pots

This recipe is sooo easy and sooo delicious that anybody can do it :D

200 gr dark chocolate, chopped, 1/2 tablespoon vanilla extract, 300 ml single cream, 1 large egg, 6-8 small ramekins

Whizz the chocolate, vanilla and a pinch of salt in an electric blender. 

Bring the cream to the boil in a small saucepan, remove from the heat, pour over the chocolate and blend. 

Add the egg, blend, then pour into the ramekins.

Chill in the fridge for 3 hours before serving, decorated with physalis, if liked.

Enjoy!

Baked Eggs Benedict

My fist time doing Eggs Benedict...

Thanks Clean Eating Magazine

Olive oil cooking spray, 1/2 oz extra-lean, uncured, cooked ham, finely diced,
4 large eggs, 1 tbsp organic unsalted butter, 1 tbsp brown-rice flour, 3/4 cup 1% milk, 1/2 oz low-fat Monterey Jack cheese, grated, 1/4 tsp each sea salt and fresh ground black pepper, 2 cups baby spinach leaves, 2 whole-grain English muffins, split and toasted, 1 tbsp chopped fresh tarragon

Preheat oven to 375°F. Bring a kettle or saucepan of water to a boil.
Mist 4 4-oz ramekins with cooking spray. Place ramekins into a 9 x 9-inch baking pan and fill with enough boiling water to reach halfway up sides of ramekins. (Alternatively, fill pan with very hot tap water.) Divide ham among ramekins and crack an egg into each. Transfer pan to oven and bake until eggs are just set, 7 to 10 minutes; do not over-bake. Remove from oven and let ramekins rest in pan to cool slightly.
Meanwhile, in a medium saucepan, melt butter on medium. Add flour and cook for 30 to 45 seconds, whisking constantly. Gradually add milk, whisking constantly until thickened, about 2 minutes. Remove from heat and add cheese, stirring until completely melted. Stir in salt and pepper; set aside.
In a large sauté pan on medium-high heat, add 2 tsp water and spinach and sauté, stirring occasionally, until wilted, 45 to 60 seconds. Drain.
Top each muffin half with spinach, dividing evenly. Run a knife around the inside edge of each ramekin to loosen eggs. Using a spoon, remove egg-ham mixture from ramekins and place over top of spinach, dividing evenly. Stir tarragon into cheese mixture and pour over top of egg-ham mixture, dividing evenly. Serve warm.

Lemony Pasta with Goat Cheese and Spinach

Salt and pepper, 3/4 pound spaghettini or spaghetti, 4 ounces fresh goat cheese, 10 ounces baby spinach (10 cups), 3 cups fresh parsley, chopped, 2 cups fresh cilantro, chopped, 1 tablespoon grated lemon zest plus 1 tablespoon juice, 1/2 cup toasted walnuts, chopped

In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 2 cups pasta water, then drain.
In pot, stir together goat cheese and 1 cup pasta water over medium. Add pasta, spinach, parsley, cilantro, lemon zest and juice, and more pasta water if necessary to create a light sauce that coats pasta; season with salt and pepper. Sprinkle with walnuts and serve.

Easy, peasy, thank you Martha Stewart ;)

The Script - If you could see me now

Chicken, mushroom and bacon pie

Like usual, long live Good Foods Magazine :D

1 tbsp vegetable oil, 8 skinless boneless chicken thighs, 8 rashers smoked streaky bacon , cut into large pieces, 1 onion, halved and sliced, 250g pack baby button mushrooms, handful thyme sprigs, 2 tbsp plain flour, 400ml chicken stock, 200ml milk, 500g pack fresh puff pastry , or frozen and defrosted, 1 egg, beaten

Heat the oil in a large, non-stick frying pan. Season the chicken to taste and fry for 5-8 mins until golden brown, turning occasionally. You may need to do this in two batches, depending on the size of your pan. Lift the chicken onto a plate and tip the bacon into the pan. Fry for 5 mins until crisp. Add the onion, mushrooms and thyme, then fry on a high heat for another 3 mins until the onions start to colour.
Tip the flour into the pan and cook, stirring, for 1 min. With the pan off the heat, gradually stir or whisk in the stock, followed by the milk, then add the chicken back to the pan. Bring to the boil, then simmer for 30 mins. Spoon the filling into a large pie or baking dish (approx 20 x 30cm) with a lip and leave to cool.
Heat oven to 220C/fan 200C/gas 7. On a floured surface, roll the pastry to the thickness of two £1 coins. Cut a long strip as wide as the rim of the pie dish and, using a little of the egg, fix to the edge of the pie dish. Brush with egg, then lift the rest of the pastry over the pie, using the rolling pin to help. Gently press the edges with your fingers and trim with a sharp knife. Brush lightly with egg to glaze, then bake for 30 mins or until the pastry is risen and dark golden brown.

Simon's Cat - Feed me

Simon's Cat is baack :))

Peppered Bacon, Green Onion, and Buttermilk Scones

6 slices peppered bacon, 1/2 cup finely chopped green onions, 1 cup buttermilk or sour milk, 1
egg, lightly beaten, 3 cups all-purpose flour, 1 tablespoon baking powder, 1/4 teaspoon garlic powder, 1/4
teaspoon cayenne pepper or crushed red pepper, 1/2 cup butter, 1 1/2 cups finely shredded gruyere cheese
 

In a very large skillet, cook bacon over medium heat until crisp. Remove bacon from skillet and drain on paper towels. Crumble bacon; set aside. Discard all but 2 tablespoons drippings from skillet. Cook green onions in hot drippings until tender; set aside.
Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper; set aside. In a bowl, whisk together buttermilk and egg; set aside.
In a bowl, combine flour, baking powder, garlic powder, and cayenne pepper. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in crumbled bacon, green onions, and cheese. Make a well in the center of the flour mixture. Reserve 2 tablespoons of the buttermilk mixture. Add remaining buttermilk mixture all at once to flour mixture. Using a fork, stir just until mixture is moistened.
Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for 10 to 12 strokes or just until dough holds together. Roll out dough evenly to 1/2-inch thickness. Using a 2- to 2-1/2-inch round cutter, cut rounds from the dough. Place rounds, nearly touching, on prepared baking sheet. Brush rounds with reserved 2 tablespoons buttermilk mixture.
Bake about 15 minutes or until golden brown. Transfer scones to wire racks; cool completely

Kleiner, scharfer Bohneneintopf

500 g ground beef mixed, 250g baked beans, 1 onion, 100 ml vegetable stock, 3 tbsp oil, parsley, salt, pepper, 2 tbsp tomato ketchup

Dice the onion into small cubes, cook in oil. Add the meat and fry them together. Add the soup, let it cook for 5 minutes, add the baked beans, season well. At the end add the cream and the chopped parlsey.
Serve with nachos if you like.

Easy, no?

Bohnen kalt überbrausen. Zwiebel abziehen und würfeln. Fleisch in ca.2 EL.Öl anbraten, Zwiebel zufügen und Ketchup einrühren Mit Salz,Pfeffer und Cayennepfeffer würzig abschmecken

Baked spinach and ricotta panake

A yummy recipe thanks to Good Foods  ;)

1 large onion, halved and sliced, butter, 1 garlic clove, crushed, 1 bag spinach, about 250g, washed, 1 x 250g tub ricotta, 1 lemon, zested, 50g Parmesan (or vegetarian alternative), grated, 8 ready-made pancakes (look for ones without added sugar), 350g jar good-quality tomato pasta sauce

Heat the oven to 200C/fan 180C/gas 6. Cook the onions in a knob of butter in a large pan, until soft, caramelised and dark golden. Add the garlic and spinach and cook until the spinach is completely wilted. cool.
Mix in the ricotta, lemon zest and half the Parmesan and season. Divide between 8 pancakes and roll each one up to make an evenly-filled tube.
Spread 1/3 of the sauce on the bottom of a baking dish. Sit the pancakes side by side in the dish (like cannelloni). Pour the rest of the sauce over. Sprinkle over the rest of the Parmesan. Bake for 25-30 minutes until bubbling and the cheese is golden.

Ananas-Ragout mit Kalbsleber

250 g veal liver, 1 tablespoon flour, 1 leek, 2 tablespoons oil, 1 tablespoon butter, 1 pineapple can, 1 tablespoon sherry (medium), 125 g rice, salt, 1 bunch parsley, pepper

Rinse liver, pat dry and cut into 1-2 cm cubes. Dust with flour. Clean and wash the leeks, cut into l cm wide pieces. Cut the pineapple into pieces, save the juice.
Fry the liver in hot oil for 2 minutes. Add the butter and leeks and fry for another 2 minutes. Add the pineapple, sherry and 100 ml pineapple juice, simmer for 5 minutes.
Cook the rice in salted water, drain and mix with the chopped parsley.
Season the pineapple ragout with salt and pepper. Serve with parsley rice and garnish with parsley leaves.