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.