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. 

Real Life Pixar Lamp

Can I have one for my birthday?

Baked Feta

1 lemon, 400 gr feta cheese, 2 eggs, 4 tbs bread crumbs, oil, oregano

Cut the cheese in stripes.
Mix well the eggs and season with oregano.
Put the cheese in eggs, then in breadcrumbs and fry in oil.
Serve hot with slices of lemon.

Munich in Motion

Munich mon amour :D

Bärlauch-Tagliatelle mit Schweinefilet

300 gr pork, salt, pepper, 1 tbsp olive oil, 200 gr tagliatelle, 1 bunch arugula or wild garlic, 150 gr creme fraiche

Heat olive oil in a skillet, brown the meat, covered and let it fry for about 15 minutes, then set aside for 10 minutes in the pan and leave to rest.
Prepare the tagliatelle according to package instructions.
Wash the wild garlic or arugula, pat dry and cut into strips, mix with the creme fraiche and a little pasta water, add the meat and the pasta and mix well.
Serve with parmesan.