Sloppy Joe Sweet Potatoes

First time making sloppy joes, first time baking sweet potatoes. Very yummy

 

4 medium sweet potatoes, 1 tbsp. extra-virgin olive oil, 1/2 onion, chopped, 1 lb. ground beef, 2/3 c. ketchup, 1/3 c. barbecue sauce, 2 tbsp. yellow mustar d,1 tbsp. brown sugar, 1 tsp. chili powder, 1 tsp. garlic powder, kosher salt, freshly ground black pepper, 1 c. shredded Monterey Jack cheese, 2 tbsp. Sliced green onions, for garnish

Preheat oven to 400° and place sweet potatoes on a medium baking sheet. Using a fork, poke potatoes all over. Place in the oven to bake until tender, 45 minutes to an hour.

Meanwhile, make sloppy joe mixture: In a large skillet over medium heat, heat oil and cook onions until tender, about 5 minutes. Add ground beef and cook until no longer pink, 6 to 8 minutes. Drain fat.

Stir in ketchup, barbecue sauce, mustard, brown sugar, chili powder and garlic powder and season generously with salt and pepper. Cook 2 minutes more.

When sweet potatoes are tender, cut a slit in the center of each sweet potato. Stuff with sloppy joe mixture and top with cheese. Return to oven to bake until cheese is melty, 8 to 10 minutes. Garnish with green onions and serve.

Kaiserschmarrn clatite pufoase austriece

Very yummy, easy to make dessert.

Here is the original link Kaiserschmarrn

3 eggs, 75 g flour, 50 ml of milk, 50 ml whipped cream, 25 g sugar, 1 packet of vanilla sugar, 15 g butter (for frying), 30 g of raisins soaked in 2 tablespoons of rum, blueberry/apricot/plum jam (to serve the pancakes)

First, put the raisins in a small bowl and add the rum. Let the raisins soak for about 15 minutes.
We separate the whites from the yolks and put them in two separate dishes. In a bowl, mix the egg yolks with the sifted flour, then add the milk, liquid cream, sugar and the packet of vanilla sugar. Add the raisins to the dough. We mix until we get a homogeneous cream.
In a separate bowl, put the egg whites and a pinch of salt. We mix them until they no longer fall off the mixer blades. kaiserschmarrn fluffy pancakes preparation Carefully incorporate the egg whites into the pancake batter, mixing from bottom to top.
We put the butter in a non-stick pan, on low heat. When the butter has melted, add the pancake batter. We fry the pancake for about 2-3 minutes or until we notice that the surface is filled with small crumbs. At this moment, cut the pancake into four pieces. We turn the pieces on the other side and fry them for another 1-2 minutes. After 1-2 minutes, cut the pancake pieces, directly in the pan, into smaller, irregular pieces. We can use a knife or even a fork to shred the pancake. The pancake pieces do not have to be the same size.
Take out the pieces of Kaiserschmarrn on a plate, dust them with vanilla sugar and taste them hot with your favorite jam.

Batoane de ciocolata cu banane

Never knew you can make such tasty chocolate with bananas

2 ripe bananas, 300 gr dark chocolate, a handful of nuts, raisins, vanilla extract

Puree the ripe bananas, melt the chocolate. Mix them together, add the nuts, raisins and the vanilla extract. Pour them in a cake tin and put it in the fridge for 24 hours.
That's all!

Lachs-Pfanne in Sommerlaune

Fish and cheese? Why not...

500 g cherry tomatoes, 8 shallots, 4 cloves of garlic, 4 sprigs each of basil, parsley and thyme, 500 g salmon fillet (skinless), 2 tbsp olive oil, Salt, pepper, 200 g creme fraiche, juice of 1/2 lemon, 60g grated cheddar

Wash tomatoes and pat dry. Peel and dice or chop the shallots and garlic. Wash the herbs, pluck the leaves from the stalks and chop, except for a few basil leaves.
Pat the fish dry. Heat the oil in a pan, fry the fish in it for about 4 minutes on each side. Season with salt. Remove from the pan and keep warm in the hot oven. 

Braise the tomatoes in the hot fat for about 6 minutes over a medium heat. Add the shallots and garlic about halfway through. Then add crème légère and lemon juice and bring to the boil briefly. Stir in cheese and let melt. Stir in chopped herbs. Season the sauce with salt and pepper. Put the fish back in the pan. Sprinkle with the rest of the basil.

Fennel & seafood linguine

 Good Foods strikes again: https://www.bbcgoodfood.com/recipes/fennel-seafood-linguine

1 fresh dressed crab (or about 150g mixed white and brown crabmeat), 3 tbsp crème fraîche, ½ tsp cayenne pepper or ground white pepper, 1 small fennel bulb (about 120g), 3 tbsp olive oil, 1 shallot, finely chopped, 1 red chilli, finely chopped, 2 garlic cloves, crushed, 1 large tomato, cut into wedges (or a handful of cherry tomatoes, sliced), 125ml vermouth or white wine, 180g linguine, 1 tbsp mixed soft herbs, finely chopped (flat-leaf parsley, tarragon and dill or chervil work well), squeeze of lemon juice, to serve (optional)

Mix any brown crabmeat with the crème fraîche and cayenne pepper, and set aside. Pull away any tough outer leaves from the fennel bulb (you can keep these to use for stock). Trim the base, and remove the stem (again, reserve these for making stock, if you like). Finely chop the fronds and set aside. Slice the bulb in half along the core, then lay the pieces, cut-side down, on a chopping board. Cut each half into thick slices, then rotate by 90 degrees and chop.
Heat the olive oil in a large, heavy-bottomed frying pan over a medium heat, add the fennel, shallot, chilli, garlic and a good pinch of sea salt and cook for 8-10 mins, or until the fennel and shallot are have softened. Add the tomatoes and cook for a few minutes more until they start to break down. Tip in the vermouth or white wine, and scrape up any browned bits from the bottom of the pan. Continue to cook until the liquid has reduced by about half, then remove from the heat.
Meanwhile, cook the linguine in a large pan of boiling salted water, following pack instructions, until just al dente. Reheat the fennel sauce over a medium heat and transfer the pasta directly from its water to the sauce using tongs. Add a good ladleful of the pasta cooking water to loosen the mix, then spoon in the white crabmeat. Stir everything together well to agitate the mixture and emulsify the sauce. Add the crab and crème fraîche mixture, and stir for a few minutes until the sauce is thick and glossy. Stir in the chopped herbs and taste for seasoning – the sauce should be thick, silky and not too runny, so continue to cook until it’s the right thickness, if needed. Season with a little lemon juice, then divide between warmed bowls.

 

 

Smoky pancetta cod with lentils, fresh rosemary & wilted spinach

Delicious Jamie Oliver recipe, like usual https://www.jamieoliver.com/recipes/fish-recipes/smoky-pancetta-cod/

8 rashers of higher-welfare smoked pancetta, 2 x 150 g white fish fillets , such as cod, skin off, pin-boned, 2 sprigs of fresh rosemary, 1 x 250 g sachet of cooked lentils, 200 g spinach

Lay out 4 rashers of pancetta, slightly overlapping them. Place a piece of cod on top, generously season with black pepper, then roll and wrap in the pancetta, and repeat.
Place in a large non-stick frying pan on a medium heat and cook for 8 minutes, turning occasionally, adding the rosemary for the last 2 minutes.
Remove the fish to a plate. Toss the lentils into the pan with 1 tablespoon of red wine vinegar and push to one side to reheat for 1 minute and pick up all that residual flavour, while you quickly wilt the spinach with a splash of water alongside.
Taste, season to perfection with sea salt and pepper, and divide both between your plates.
Sit the wrapped cod on top of the lentils with the rosemary, and drizzle with 1 teaspoon of extra virgin olive oil.

Taietei cu varza reteta ardeleneasca traditionala

Vegetarian recipe easy to make, found at Savori Urbane

500 g cabbage, 500 g tagliatelle, 1 medium onion, salt, pepper, 3 tablespoons oil

Chop finely the cabbage, add some salt and mix it well.
Peel the onion and finely chop it, then fry it in a pan with 3 tablespoons of oil. 

Add the cabbage, mix it well. 

Cover the pan with a lid and simmer over medium to low heat. 

When is ready add the boiled pasta, mix it carefully and season it with salt and pepper.