marți, 22 noiembrie 2016

Smoked trout & horseradish pâté

140g cream cheese, 1 tsp creamed horseradish,zest and juice ½ lemon,1 tbsp finely chopped dill, plus extra fronds to serve, 2 smoked trout fillets, 500g rye bread, sliced, to serve, 1 Baby Gem lettuce, leaves separated, to serve

Put the cream cheese, horseradish, and lemon zest and juice in a bowl, and mix together until smooth. Season.
Add the chopped dill and flake in the smoked trout, removing any bones or skin as you go. Stir well to combine and add more seasoning to taste. The pâté will keep in the fridge for up to 2 days. Serve garnished with dill fronds and sprinkled with cracked black pepper. Eat with rye bread and lettuce leaves.

marți, 15 noiembrie 2016

Chicken with mushrooms

A Good Food recipe, easy to make and tasty :D

2 tbsp olive oil, 500g boneless, skinless chicken thigh, flour, for dusting, 50g cubetti di pancetta, 300g small button mushroom, 2 large shallots, chopped, 250ml chicken stock, 1 tbsp white wine vinegar, 50g frozen pea, small handful parsley, finely chopped

Heat 1 tbsp oil in a frying pan. Season and dust the chicken with flour, brown on all sides. Remove. Fry the pancetta and mushrooms until softened, then remove.
Add the final tbsp oil and cook shallots for 5 mins. Add the stock and vinegar, bubble for 1-2 mins. Return the chicken, pancetta and mushrooms and cook for 15 mins. Add the peas and parsley and cook for 2 mins more, then serve.

marți, 8 noiembrie 2016

Bandnudeln in Porree-Meerrettich-Rahm

salt, pepper, 400 g leeks, 50 g white bread or toast, 1 tbsp butter, 125 g diced ham, 1 tbsp oil, 400 g tagliatelle, 1 tbsp flour, 150 g whipped cream, 3-4 tbsp horseradish

For the noodles boil 3-4 l salt water (1 tsp salt per liter). Clean the leeks, wash and cut into rings. Coarsely crumble the bread.
Heat the butter in a frying pan, fry the breadcrumbs and ham cubes. Heat the oil in the pan. Pour leeks and saute for about 2 minutes.
Place the noodles in the boiling salt water and cook according to the pack instructions.
Sprinkle the leeks with flour, sweat, and whisk the cream and 1/4 l of water. Boil and simmer for about 5 minutes. Add the horseradish. Season with salt and pepper.
Drain the pasta and mix with the sauce. Serve with the ham and bread crumbs mix. 

miercuri, 2 noiembrie 2016

Apfel Schalotten Suppe

350 g shallots, 1 apple, 50 g butter or margarine, sugar, 400 ml apple juice, 200 ml vegetable broth (instant), 4 slices bacon, 150 g whipped cream, 1 tbsp crème fraîche, salt, pepper, 1 tbsp oil

Peel the shallots, put aside 4. Cut the rest into fine strips. Peel the apple, quarter it and remove the core casing. Cut the apple into rough cubes and set aside.
Heat the butter in a pot, saute the shallots and the apple. Add 1 pinch of sugar and pour in apple juice. Add the stock and simmer for about 20 minutes. In the meantime, finely chop the bacon slices and fry golden brown in a pan without fat. Add the cream and the crème fraîche to the soup. Mix finely with a blender and pass through a fine sieve into a pot, season with salt and pepper.
Heat the oil in a frying pan, season the 4 shallots till golden brown, season with salt, pepper and 1 pinch of sugar. Place soup with bacon and fried shallots in bowls.