File de strut la tigaie

For the first time I understood the saying: melt in your mouth.
Ostrich meat is the most tender meat I have ever tasted. And it is soo easy to cook...
 

110-120g ostrich fillets, 1 clove of garlic, 30g butter, thyme or sage, salt and pepper

30 minutes before cooking, remove the meat from the refrigerator and allow it to reach room temperature in its original packaging. Doing so will reduce the heat shock during cooking and you will have a more juicy roast.
Rinse the meat under a jet of cold water and dry it well with absorbent paper towels.
Grease the meat with a little bit of sunflower oil.
In the well-heated pan, put 20ml of vegetable oil and when it is very hot (almost smoky) place the ostrich fillet. Fry for 1 minute to obtain a caramelized crust. Turn the meat over and repeat the roasting for 1 minute.
Reduce heat to medium and add 30 g butter, garlic and your favorite herbs. When the butter begins to foam, tilt the pan and cover the meat with melted butter (with a spoon) to prevent drying. Continue cooking in this manner for another 1 minute. Turn once more the meat and cook for a minute, often covering with melted butter.
Allow the steak to stand for 5 minutes and serve it with a salad and vegetables.

Rosenkohl Hack Auflauf

Found this recipe on Leckerschmecker website, and gave it a try.

350 g Brussels sprouts, 75 g mozzarella
For the meatballs: 300 g minced beef, 1 onion, 1 tbsp paprika powder
For the puree:350 g of flour-boiling potatoes, 125 ml milk, 20 g butter, 1/2 tsp nutmeg, 1 egg, salt and pepper

Clean the Brussels sprouts, cut the stalks crosswise and cook the florets in boiling salted water for 6–8 minutes.
Mix the ground beef, the onion and the paprika together and form small balls that are about the same size as the Brussels sprouts.
Put the boiled potatoes together with the milk, butter, nutmeg and a pinch of salt and pepper in a bowl and puree everything together. Also stir the egg under the puree.
Arrange the Brussels sprouts and the meatballs in a baking dish and spread the puree over them. Then sprinkle the mozzarella over it and put everything in the oven at 185 ° C for 15 minutes.

Schnelles Chili Con Carne mit Kichererbsen und Feta

1 onion, 1 clove of garlic, 1 large red pepper, 1-2 tablespoons of olive oil, 600 g ground beef,  salt, pepper, chilli flakes, ground cumin, 2 tbsp tomato paste, 4 wheat tortillas, 4 tbsp Ajvar, 75 g Gouda, 1 can (425 ml) chickpeas, 100 g feta,
1⁄2 bunch of flat-leaf parsley, a few dashes of lemon juice

For the chilli peel onion and garlic and dice finely. Clean, wash and cut the peppers into strips.
Preheat the oven (electric stove: 200 ° C / convection: 175 ° C). Heat oil in a large pan. Fry the meat. Season with salt, 1 teaspoon chilli flakes and 1–2 teaspoon cumin. Add onion, garlic and bell pepper and fry.
Briefly sauté tomato paste. Deglaze with 1⁄4 l of water, bring to the boil and simmer for about 5 minutes.
Line the baking sheet with baking paper. Place 2 tortilla on the baking sheet and coat with Ajvar. Grate cheese directly on top. Bake in the hot oven for 6–8 minutes.
Rinse the chickpeas in a sieve, drain and stir into the chilli mix. Heat for 3 minutes.
Roughly crumble the feta, wash the parsley and chop it roughly.

Season the chilli with salt, pepper and lemon juice. Sprinkle with feta and parsley. Cut tortilla slices into pieces and serve them with the chilli.

Spargel überbacken

2 kg of white asparagus, salt, sugar, 1 slice of 1 untreated lemon, 150 g butter, 2 egg yolks, 3 tbsp dry white wine, 1 tbsp white wine vinegar, salt, white pepper, 200 g of cooked ham, 40 g Gouda cheese

Wash and peel the asparagus, cut off the woody ends. Boil 1/2 liter of salt water. Season with a little sugar and lemon wedge. Leave the asparagus peels in for about 20 minutes over medium heat.
Pour asparagus stock through a sieve. Bring the liquid to the boil again. Cook the asparagus in it for about 15 minutes, then drain.
Melt butter. Whisk egg yolks, white wine and vinegar over a hot water bath. Add the butter drop by drop while stirring. Season with salt and pepper.
Wrap 3-4 stalks of asparagus in a slice of cooked ham and spread over 4 plates. Pour sauce over it. Sprinkle with grated cheese and bake in a preheated oven (electric cooker: 200 ° C / fan oven: 175 ° C / gas: level 3) until golden brown.

Supă cremă de brânză cu sparanghel

Tasty recipe inspired by Adi Hadean

10 stalks of asparagus, 1 large onion, 1 potato, 2 liters of chicken soup, pepper and 400 grams of grated hard cheese (Cheddar or Pecorino)

Saute the onion in 2 tablespoons of oil, over which add the asparagus cut into chuncks. After few minutes add the chicken soup and potato cut into small cubes. Let it boil until the vegetables are cooked.
Blend the soup and then return the saucepan over low heat and start to add the grated cheese gradually. Mix till the cheese has melted, serve hot with croutons.