Ingwer-Hackbällchen in Bollywoodsoße

Tasty recipe from Lecker.de

1 clove of garlic, 1 piece (approx. 2 cm) of ginger, 4 spring onions, 600 g ground beef, 2 tbsp breadcrumbs, salt, pepper, garam masala, 3 tbsp almond flakes, 2 tablespoons oil, 1 can (425 ml) chunky tomatoes, 150 g Greek yogurt, 1 tsp starch starch, bunch of parsley

Peel and finely chop the garlic and ginger. Clean, wash and finely chop the spring onions. Knead meat, garlic, ginger, half spring onions and breadcrumbs. Season with 1 tsp salt and 1⁄2 tsp pepper. Form approx. 16 balls from it.
Toast the almonds in a pan without fat, remove. Heat the oil in the pan. Fry the meatballs all around, take out. Add tomatoes and bring to the boil. Mix the yogurt, starch and 1 tsp Garam Masala. Stir in the sauce and bring to the boil briefly. Cover and add the meatballs for about 10 minutes.
Wash and roughly chop the parsley. Sprinkle the meatballs with almonds, the rest of spring onions and parsley. Serve with flatbread.

Jool's Fish Pie

The whole Oliver family is talented. I have tried this pie and is yummy. Here is the original link: Fish pie

1.5 kg floury potatoes, 4 large free-range eggs, 50 g unsalted butter, 50 g plain flour, 2 fresh bay leaves, 350 ml quality fish stock, 350 ml semi-skimmed milk, 50 g Cheddar cheese, ½ a lemon, 1 heaped teaspoon English mustard, a few sprigs of fresh flat-leaf parsley, 300 g skinless, boneless white fish , such as coley, whiting, haddock, cod, 200 g skinless boneless salmon, 200 g skinless, boneless undyed smoked haddock, 200 g baby spinach, extra virgin olive oil, 1 whole nutmeg

Preheat the oven to 200ºC/400ºF/gas 6.
Peel the potatoes and cut into 2cm chunks, then boil for around 15 minutes, or until tender. Add the eggs for the last 8 minutes (if using).
Meanwhile, make the sauce. Melt the butter in a heavy-bottomed pan over a low heat and stir in the flour. Add the bay, then bit by bit, add the stock and the milk, stirring after every addition until you have a smooth, silky sauce. Bring to the boil, then reduce to a simmer and cook for 10 minutes, or until thickened.
Stir in the mustard, grate in half the cheese, then squeeze in the lemon juice. Pick, finely chop and stir in the parsley (if using), then keep stirring until the cheese is melted. Season with a little black pepper, then remove from the heat.
Get yourself a 25cm x 30cm baking dish. Check that there aren’t any stray bones lurking in the fish fillets, then slice into 2.5cm chunks and spread them evenly over the base of the dish.
Wilt and add the spinach, then peel, quarter and add the eggs (if using). Remove the bay leaves, then pour over the white sauce and allow to cool slightly.
Drain the potatoes well and mash with a little extra virgin olive oil, a splash of milk and a few scrapings of nutmeg. Spoon the potatoes over the pie and scuff up the surface with a fork.
Grate the remaining Cheddar over the top and bake in the oven for 45 minutes, or until the fish is cooked through, the sauce is bubbling up at the sides and the top is golden.

Ciorbă de afumătură ca în Ardeal

Another lovely recipe from Laura Laurentiu Ciorba afumatura

1 kg smoked bacon or meat, 2 large carrots cut into cubes, 2 onions finely chopped, 75 grams of celery root, diced, 1 large bell pepper finely chopped, 4 fresh yolks, 300 grams of cream with 25% fat, 2 bay leaves, 1 large bunch of fresh tarragon, salt and pepper to taste, about 3 tablespoons of vinegar

Boil 5 liters of cold water. Add the meat and bay leaves from the beginning. Bring to the boil and with a spoon remove the foam formed. After the foam no longer forms, reduce the heat to a minimum and cover the pot with the lid, letting the meat boil over low heat. It is ready when you can pierce the meat with a fork. At this moment, remove the meat from the pot and leave it aside to cool.

Add in the boiling water the vegetables: carrots, onions, bell peppers and celery. Boil the vegetables for 10-15 minutes, until they start to soften.

Debone the smoked meat and cut into small cubes. Add it to the pot and cook with the vegetables for another 5-6 minutes.

Turn off the heat, add salt and pepper if necesary.

Put the 4 yolks in a large bowl and mix them with the cream. Add some hot soup, mix well. Pour the composition with cream and yolks over the soup left in the pot and mix well.

Add 2-3 tablespoons of good vinegar to the soup and some chopped tarragon. Serve it hot.

Oladi - Russian Pancakes

1 egg, 330 ml kefir/sana/buttermilk, 150 gr flour, 1/2 teaspoon baking soda, salt

Mix the egg with the buttermilk, add the salt, flour and baking soda.

Fry in a pan 3-4 small pancakes at a time, about 2-3 min on each side.

That's all.

Fasole verde cu maioneză sau iaurt și usturoi

350 g green beans, 1-2 cloves of garlic, 2 tablespoons creamy Greek yogurt (10% fat), 2 tablespoons of mayonnaise, chopped parsley

 

Bring to boil about 2 L of water with 3 teaspoons of salt. Add the green beans, cook them for 5-7 or 9 minutes. Cut the beans into 3-4 cm pieces.
Mix the mayonnaise with the yoghurt, garlic and parsley and add the green beans. Keep the salad in the refrigerator (in a closed container) for at least 2-3 hours.

Stovetop Lemon Roasted Eggplant Tagine

1 medium white onion, chopped, 2 garlic cloves, minced, 1 1-inch piece ginger, peeled and minced finely, 1 tablespoon smoked paprika, 1 teaspoon cumin, 1 cinnamon stick, broken into half, 1 teaspoon-1 tablespoon liquid sweetener of choice, 1 can crushed tomatoes, 1 can chickpeas, drained, 1/2 cup raisins, 1 eggplant, 1 lemon, juiced, feta cheese crumbled

Preheat the oven to 390°F.
First, prepare the eggplant by chopping it into cubes, placing it on a baking tray, and pouring half the lemon juice, a pinch of salt, and some olive oil over the vegetables. Roast this in the oven for 15-20 minutes.
In a saucepan, fry the onion and garlic until they're fragrant. Add the ginger, paprika, cumin, cinnamon, and fry the mixture for another 1-2 minutes until it's aromatic. Add in the sweetener, tomatoes, chickpeas, and raisins, and let it simmer. Throw in the eggplant when it is done. Add the feta crumbs. Let the mixture reduce down until the tomatoes are thick and not watery anymore.
Serve it with couscous.

Pui in stil marocan cu linte

2 tablespoons olive oil, 8 chicken thighs, 2 cloves of garlic, 1 tablespoon cumin, 1 tablespoon sweet paprika, 1 large onion, 50 gr red lentil, 400 gr tomatoes, 1 tablespoon ketchup, 700 ml chicken soup, 1 stick cinnamon, 200 gr dried apricots, 1 hand mint leaves

Grease the chicken breasts with a tablespoon of oil. Mix the garlic, cumin and parika in a bowl. Then fry over medium heat for 5 minutes. Remove the meat and place it on a plate.
Add remaining oil to the pan and fry the finely chopped onion. Add the rest of the ingredients, except the mint and leave to boil. Place the chicken thighs on top and pour over the ketchup and chicken soup. Cover and leave on the fire for about 1 hour and a half until the meat is softened and the sauce thickens.

Serve with fresh mint leaves and couscous.

Rote-Zwiebel-Tartes mit Senfcreme

1 pack (270 g) fresh puff pastry, 8 red onions, 6 slices of bacon, 1 tablespoon of oil, salt, pepper, caraway, 100 g sour cream, 2 tbsp medium hot mustard, 6 tsp breadcrumbs, 1 egg yolk

Let the puff pastry rest at room temperature for about 10 minutes. Peel onions and cut lengthways into thick slices. Fry the bacon in a pan without fat until crispy. Remove and drain on kitchen paper.
Heat the oil in the bacon fat, fry the onions in it for about 4 minutes, but do not let it turn too brown. Season with salt and pepper.
Preheat the oven (electric cooker: 225 ° C / circulating air: 200 ° C). Line the baking sheet with baking paper. Mix the sour cream and mustard. Season with salt, pepper and 1⁄2–1 teaspoon of cumin.
Unroll the puff pastry, detach from the paper. Halve the dough sheet lengthways and divide it lengthways, so that 6 equal pieces are made Lay on the sheet. Sprinkle each piece of dough with 1 tsp breadcrumbs. Spread the sour cream evenly on it, leaving around 2 1⁄2 cm of the edge free.
Spread the onions over the cream.
Slightly overlap the puff pastry edge towards the middle. Whisk egg yolk and 1 tablespoon of water. Brush the edge of the dough with it. Bake in the hot oven on the bottom shelf for 15-18 minutes. Take out and place 1 slice of bacon on each.

Garlic Parmesan Scalloped Potatoes

4 tablespoons butter, 4 large garlic cloves, minced, 4 tablespoons flour, 4 cups milk, 1 teaspoon chicken bullion powder, salt to taste, 1/2 teaspoon black pepper, 1 kg potatoes peeled and cut into thin slices, 100 gr mozzarella cheese, 50 gr Parmesan cheese (freshly grated), 1 tablespoon fresh chives divided

Preheat oven to 400°F | 200°C. Lightly grease a 9 x 13-inch baking pan with cooking oil spray; set aside.
Melt butter in a medium-sized pan. Add the garlic and sauté until just fragrant (about 1 minute). Whisk in the flour; continue to cook while whisking (or stirring) for at least 2 minutes.
Reduce heat down to low; gradually whisk in the milk. Bring to a boil until beginning to thicken. Stir in the bullion powder, salt (if needed), and pepper. Set aside.
Arrange a layer of potatoes over base of prepared dish. Pour half of the cream sauce over the potatoes, then top evenly with half of the mozzarella cheese, and half of the Parmesan cheese. Arrange the remaining potato slices over the cheese, the remaining creamy sauce, and the remaining cheeses.
Cover tightly with aluminium foil and bake for 40 minutes until potatoes are just tender. Remove foil; cook for a further 30 minutes or until top is golden and the sauce is bubbling. For a crispier top, broil (or grill) on medium heat for 2-3 minutes until cheese is crispy.
Garnish with chives. Serve warm.

Instant Pot Butter Chicken

Found this recipe on Tasty website, tried it and the result is very very tasty. I don't have an Instant Pot, but you can do it with a normal frying pan.
 

1 kg boneless, skinless chicken thighs, 4 teaspoons salt, freshly ground black pepper, 3 tablespoons unsalted butter, 1 onion, finely chopped, 3 cloves garlic, minced, 1 piece of ginger, peeled and minced, 2 teaspoons paprika, 1 ½ tablespoons garam masala, 1 tablespoon curry powder, 2 cans crushed tomato, 2 small greek yoghurts, fresh parsley

basmati rice, cooked, and fresh naan for serving

On a cutting board, pat the chicken thighs dry with paper towels. Season chicken on both sides with 1 teaspoon salt and black pepper to taste. Set aside.

Melt the butter in the pan, then add the onion and sauté until it begins to soften, 4 minutes. Add the garlic and ginger and cook until softened, stirring occasionally, 2 minutes. Add the remaining 3 teaspoons salt, the paprika, garam masala, and curry powder. Cook, stirring, until the spices are aromatic and toasted, about 1 minute. Add the crushed tomatoes and the chicken and stir to combine. Place the lid on and cook for 20-25 minutes till the chicken is done.
Remove the lid. Using tongs, transfer the chicken to a cutting board. When cool enough to handle, cut into bite-sized pieces.
Add the yogurt to the sauce and stir to combine. Return the chicken to the pot and stir to coat completely with sauce.
Serve chicken with basmati rice and naan and garnish with parsley.

Sellerie-Apfelsuppe

2 onions, 600 g celeriac, 150 g apples, 250 g floury potatoes, 2 tablespoons of cooking oil, 1.2 l vegetable broth, 150 g crème fraîche, salt, freshly ground pepper
150 g apples, 100 g celery, some thyme leaves, 1 tablespoon of sugar, 1 tbsp butter, salt, 3 tbsp calvados

Peel onions. Peel the celeriac, apples and potatoes. Cut the vegetables into cubes. Heat the oil in a pot. Braise onion, celery, potato and apple cubes. Add the broth and cook on a low heat with a lid about 25 minutes. Then puree the soup and put it through a sieve. Mix in crème fraîche with a whisk. Season the soup with salt and pepper.
Wash and core the apples and cut them into small cubes. Wash celery and cut into small slices. Caramelize sugar in a coated pan over medium heat, add butter, add apple cubes and celery. Salt the whole thing and deglaze with calvados. Add the thyme leaves and stir briefly so that everything still has a bite.

Serve the soup with the mix of apple and celery.

Schnelles Hähnchen-Erdnuss-Gulasch

Very tasty recipe from Lecker.de

600 g chicken fillet, 250 g mushrooms, 200 g cherry tomatoes, 3 tablespoons of oil, salt, pepper, 200 g cream, 3 tbsp peanut butter, parsley, 2-3 tablespoons of salted roasted peanuts, 3 tbsp soy sauce

Wash the meat, pat dry, dice. Clean the mushrooms, halve if necessary. Wash tomatoes. Fry the meat in hot oil. Season with salt and pepper, add the mushrooms, season. Stir in 150 ml of water, cream and peanut butter, bring to the boil. Simmer for about 5 minutes.
Wash the parsley. Roughly chop the parsley and nuts. Season the goulash with soy sauce and pepper. Sprinkle with parsley and nuts. 

Serve with basmati rice.

Corn Chowder

2 cans of sweetcorn, 50 g butter, 2 green onions, salt, pepper, chili flakes or sliced peppers, 1.5 L meat or vegetable soup, 200 ml natural whipped cream, some fried bacon and grated cheddar

Chop the green onions and placed them in a pot with a piece of butter. Fry them until they became translucent, add the sweetcorn and mixed well. Add the soup, season it with salt and pepper flakes. Bring it to a boil and reduce the heat. Boil the soup for 30 minutes. Add the cream and blend it. 

Serve it with fried bacon and grated cheddar.

 

Sea bass la cuptor cu fenicul

sea bass, two pieces, about 400 grams each, 2 fennel bulbs, 1 yellow onion, 1 hot pepper, 3 tablespoons capers, a teaspoon of freshly ground cumin, a sliced lemon, 30-40 grams butter, 80 ml of white wine, olive oil

Wash and clean the fish, cut the fennel bulbs into thin slices, then mix it with the onion and chili, cut into small slices. Salt and pepper it.
Put a bed of vegetables on a sheet of aluminium. Put the fish over it. Stuff it with capers, slices of lemon and small pieces of butter, sprinkle it with the freshly ground cumin, about half a teaspoon for each fish.
Add 40 ml of wine for every fish, put a little more olive oil, close the tin foil and put it in the oven for 25 minutes.

After 25 minutes, open the package, remove the foil on top and give it another 5 minutes in the heat of the oven. 

Serve it with a good white wine.

Eggs Florentine Domes

Sometimes you find beautiful recipes on Tasty website. It's a little time consuming, but the result is spectacular...
Here is the video link: Eggs Florentine

8 large slices ham, large slices, 2 english muffins, halved, 3 tablespoons unsalted butter, divided, 2 cloves garlic, minced, 10 oz spinach (280 g), uncooked, 1 teaspoon salt, ½ teaspoon pepper, 4 large eggs
Hollandaise Sauce: 4 large egg yolks, 1 ½ tablespoons lemon juice, 1 teaspoon dijon mustard, ¼ teaspoon cayenne pepper, ½ cup unsalted butter (115 g),  melted, 1 tablespoon fresh chives, chopped, for serving

Preheat the broiler.Place the ham and muffins on a baking sheet. Broil for 2 minutes, until the English muffins are toasted and the ham starts to crisp.
Remove the English muffins and ham from the oven. 
Slice the ham lengthwise, into ⅛-inch (3 mm) wide strips.
Cover a small bowl, about 3 inches (7-cm) in diameter, with plastic wrap. Place a ham strip across the middle (the edge of the strip should come slightly over the lip of the bowl). Continue placing ham strips across the bowl, overlapping them in a spiral pattern. Repeat with three more small bowls and the remaining ham strips.
In a large pan over medium-high heat, melt 2 tablespoons of butter. Add the garlic and cook for 1 minute, until the garlic starts to brown. Add the spinach and stir until wilted to half its original volume, 3-4 minutes. Add the salt and pepper and stir for another minute. Remove from heat.
Make the hollandaise sauce: In a blender, combine the eggs yolks, lemon juice, Dijon mustard, and cayenne pepper. Blend on high for 5 seconds. Reduce the blender speed to low and pour in the melted butter in a thin, steady stream. Blend for 30 more seconds. Cover and keep warm.
Fill a deep pan with enough water to cover 4 small, heat-safe bowls. Bring the water to a boil over high heat and use a pair of tongs to place the bowls in the water. Carefully drop an egg into each bowl. Cook for 2-3 minutes, or until the yolks are cooked to your desired firmness. Using tongs, remove the bowls from the water and drain.
Place a poached egg inside each small bowl with the spiralized ham slices and top with spinach. Fold the ham slices over the spinach and place a buttered English muffin half on top. Place a plate over the bowl and invert. Remove the bowl and plastic wrap.
Serve with hollandaise sauce and chives.

Kürbissuppe mit Erbsen und Brätbällchen

www.Lecker.de strikes again...

Tasty soup and if you do not like pumpkin you can use sweet potatoes.

 

2 onions, 2 cloves of garlic, 1 kg of Hokkaido pumpkin, 3 tablespoons of oil, salt, pepper, sugar, 1.5 l vegetable broth, 1 (about 125 g) uncooked veal sausage, 100 g frozen peas, 4 tbsp crème fraîche, coarsely ground pepper

Peel and dice the onions. Peel and roughly chop garlic. Wash, clean, halve, remove the seeds and roughly dice the pumpkin. Heat 2 tablespoons of oil in a saucepan, fry the onions and garlic until translucent.
Add the pumpkin, steam briefly, season with salt, pepper and sugar. Deglaze with broth, bring to the boil and cover and simmer for approx. 25 minutes.
In the meantime, heat 1 tablespoon of oil in a coated pan. Make meatballs from the sausage, fry them for 3-4 minutes. 

Turn off the heat, add the the crème fraîche, blend the soup, season it with salt, pepper and sugar. Add the peas and let it boil for 2 minutes. Add the meatballs and serve.

Puten-Topf mit Frischkäse

3 spring onions, 200 g fresh mushrooms, 400 g turkey breast, 1 tbsp sunflower oil, 600 ml of water, 1 Maggi Fix Zuricher Art, 200 g spiral pasta, 100 g cream cheese

Clean, wash and cut the spring onions into rings. Clean the mushrooms and cut them into small pieces. Wash the turkey breast, pat dry and cut into cubes.
Let the oil get hot in a saucepan. Fry the turkey breast cubes in it. Add mushrooms and fry.
Pour in water, the Maggi Fix and bring to a boil. Add spiral pasta. Cover with a little heat and cook for approx. 15-20 minutes until the noodles are cooked.
Add the cream cheese and spring onions and let it heat up.

Chicken In A Pot with Lemon and Orzo

Delicious recipe by Nigella Lawson

15ml olive oil, 1 (approx. 1.5kg or bigger) chicken, zest and juice of 2 lemons, 3 cloves of garlic (peeled and minced), 2 medium carrots, 2 large leeks, 2 teaspoons sea salt flakes, ½ teaspoon chilli flakes, 2 teaspoons dried tarragon, 1½ litres cold water, 300 grams orzo pasta, 1 bunch flatleaf parsley

 

Preheat the oven to 180°C. Untruss the chicken, peel and cut the carrots into batons, cut the trimmed leeks into smallish rounds.
Heat the oil in a large heavy-based casserole. Place the chicken in the hot oil breast side down to colour the skin for about 3 minutes, until the skin is richly golden. Then turn the chicken the right way up.
Turn down the heat, or take the pan off the heat completely, and aiming for the space around the chicken, add the lemon zest and minced garlic and give it a quick stir into the oil as best you can. Scatter in the prepared vegetables around the chicken, followed by the salt, chilli flakes (if using) and dried tarragon.
Pour in the cold water. Now add the lemon juice.
Turn up the heat and bring the pot to a boil, leaving it uncovered. Poke the vegetables down with a fork if they bob up too much. Once boiling clamp on the lid and put into the preheated oven for 1 hour 15 minutes.
Take the pot out of the oven and stir in the orzo, around the edges of the chicken, and then put the lid on again, and put the casserole back in the oven for another 30 minutes, by which time the orzo should be soft and swollen.
Take out of the oven and remove the lid, then let it stand for 15 minutes, giving the orzo a bit of a stir to loosen any that has stuck to the bottom of the pan. The orzo will continue to soak up some of the broth as it stands.
Stir in 4 tablespoons of the freshly chopped parsley and serve.

Sardine spread with butter and capers

Yummy anchovies paste made in 5 minutes.
Here is the romanian link https://savoriurbane.com/pasta-de-sardine-ansoa-pasta-de-peste-cu-unt-si-capere/#

1can of sardines (130 g) oil, 2-3 fillets of salted anchovy, 1 teaspoon finely chopped onion, 1 teaspoon of pickled capers, a little ground pepper, some chili peppers - optional, 100 g soft butter, at room temperature (butter with 80% fat), little lemon peel, ½ teaspoon of lemon juice

Put everything in the food processor: the sardines in the oil (with all the canned oil), 2-3 fillets of salted anchovy, a few chopped onions, a few capers, butter, ground pepper, lemon zest and chilli flakes. Blend everything for a few seconds. Taste for salt and pepper. Now put a few sprinkles of lemon juice (to taste) and mix a bit more.

Käse-Porree-Suppe mit Hack-Topping

Back to the German soup recipes from www.lecker.de

1 leek, 2 carrots, 3 tablespoons of oil, 25 ml white wine, 1 l vegetable broth, 175 g cheddar cheese, salt, pepper, 400 g processed cheese, 300 g mixed minced meat, 1/2 bunch of chives

Clean, wash and cut the leek into thin rings. Peel and quarter the carrots and cut them into small pieces.
Heat 1 tablespoon of oil in a large saucepan. Sauté the leek and carrots, except for 2 tbsp each, while turning for 3-4 minutes. Add the wine, bring to the boil and let simmer for 2-3 minutes. Pour in the broth, bring to the boil again and simmer for about 15 minutes.
Grate cheddar cheese. Stir the cheddar and processed cheese into the soup halfway through the cooking time. Season the soup with salt and pepper.
In the meantime heat 2 tablespoons of oil in a pan. Fry the chopped meat and remaining vegetables in it for about 5 minutes. Season with salt and pepper. Wash the chives, shake them dry and cut them into rolls.
Add the minced mixture to the soup and sprinkle with chives. 

Okroshka - Cold Summer Soup

Last summer I went on a trip to Ukraine and discovered this delicious fresh soup.

And it's sooo easy to make.

3 medium potatoes, 4 eggs, 3 - 4 medium cucumbers, 1 bunch radishes, 2 green onions, 1 bunch fresh dill, 1 mint sprig
Buttermilk Base: 2 tsp mustard, 1 L buttermilk, juice from 1 lemon, salt and pepper to taste

Cook potatoes by baking or boiling them. Let the potatoes cool down, then peel and finely chop them.
Boil eggs and peel them. Chop them and add them to the bowl with potatoes. Then dice the cucumbers, radishes, green onion and herbs. Mix well and season with salt and pepper.
Prepare the base for Okroshka by combining all the buttermilk base ingredients in the food processor or blender. Put the mixture into the fridge for at least 30 minutes.
Divide the chopped vegetables between the serving plates and pour the buttermilk base on top.