The Script - If you ever come back

The newest video from my fave band ;)

Baked pancakes

Pancakes: 200 g flour, 4 eggs, 50 g butter, 200 ml milk, salt, fat for frying (butter or margarine)

Filling: 500 g leeks, 150 g mushrooms, 40 g butter, 100 g cream, 2-3 tablespoons soy sauce, one tablespoon mustard, pepper, 100 g soft cheese, butter

Pancakes - Mix well the flour, eggs, melted butter and milk until smooth. Add a little salt and let stand 10 minutes. Fry 6 pancakes on both sides in hot fat, then set aside.
Filling - Clean the leeks and mushrooms. Cut the leek in slices and fry in 20g butter. Add the chopped mushrooms and cream, then simmer until all liquid evaporates. Incorporate the soy sauce and mustard and add salt and pepper to taste. Rub on each pancake a thin layer of soft cheese and spread over the leek and mushroom filling. Place the pancakes in a greased Jena dish, sprinkle remaining pieces of butter and put in the oven for 30 minutes.

Sticky Tape

A new Simon's Cat Adventure was released last month, but I just discovered it ;))

Züricher Spring Nest

1 Kohlrabi, 2 carrots, 30 g butter, 1/8 l water, 100 g sugar pods, 1 spring onion bundle, 1/8 l water, 1 bag MAGGI Geschnetzeltes "Züricher type", 150 g yogurt, pepper, sugar, 6 vol-au-vents

Preheat the oven to 200° C. Wash, peel and cut julienne the kohlrabi and the carrots. Saute them in butter for 5 minutes, add the sugar pods and the chopped spring onion. Add the water, stir the MAGGI "Züricher type", bring to boil and cook for 1 min. Add the yogurt, and season with salt, pepper, and sugar. Put the vol-au-vents in the oven for 5 minutes, until hot. Fill them with the vegetables and serve with salad.

Carrot-Ginger-Coconut Soup

1 scallion, 500 g carrots, 400 g potatoes, 1 piece ginger, 1 tablespoon oil, 1 teaspoon sugar, 750 ml water, 1 cube vegetable soup, 50 ml cream, 1 tin (165 ml) coconut milk, curry

Cut all the vegetables in small cubes. Heat the oil, fry the vegetables, sprinkle with the sugar and let it caramelize. Add the water and the soup and boil for 20 minutes. Add the coconut milk and cook for another 10 minutes. Blend everything, add the curry and the cream and serve with croutons.

Red Nose Day

Totally hillarious, only the British have this humour ;)

Zucchini liver

50 g smoked pancetta, 500 g pork liver, salt, pepper, thyme, brandy, 1 onion, 100 g carrots, 100 g leeks, 100 g celeriac, 400 g zucchini, 1 glas white wine, 1/4 l chicken soup, 1/4 l cream, 1 tablespoon starch, 2 tablespoons green chives

Cut the pancetta into small cubes, and the liver in stripes. Fry them in oil, season them with salt, pepper, thyme and brandy. Take them out and keep them warm. Cut all the vegetables except the zucchinis julienne and saute them for 10 minutes. Add the sliced zucchini, and saute for another 5 minutes. Pour the wine and soup. Mix the cream with the starch and add them to the vegetables, cook for another 10 minutes. Add the liver, season and sprinkle with the chives.

Spicy Muffins

1 egg, 100 ml sunflower oil, 250 ml buttermilk, 1/2 teaspoon salt, pepper, sweet paprika, 1 tablespoon pesto, 250 g wheat flour, 2 1/2 teaspoons baking powder, 50 g ham, 50 g Gouda

Heat the oven at 180 degrees Celsius. Butter the muffin forms. Mix the egg, oil, buttermilk and the seasoning with a mixer. Add the flour and the baking powder. Add the ham and cheese cut into small cubes and pour them into the muffin forms. Bake for 20 minutes. Serve warm.

Lyonnese Pumpkin Soup

1,5 kg pumpkin, 1 shallot, 1 leek, 50 g butter, 50 g sugar, 50 cl milk, 50 cl chicken soup, 2 mashed potatoes, 4 spoons Creme fraiche, salt, pepper

Peel the pumpkin, cut it into chunks. Peel the other vegetables and cut them also into cubes. Saute the onion and the leek in melted butter, add the pumpkin, season with salt, pepper and sugar, let it simmer for 10 minutes. Mix the milk with the soup and pour over the pumpkin, add the potatoes, cover and let it simmer for an hour. Mix the soup, add the Creme fraiche, season if necessary and serve hot with croutons.

Imam Bayildi Aubergines

4 aubergines, salt, 3 onions, 4 garlic cloves, 4 skinned tomatoes, 150 ml olive oil, 2 red capsicum, 1/2 bundle of parsley, pepper, 1 tablespoon sugar, juice from one lemon

Cut the aubergine lenghtway, salt it and let it rest for 20 minutes. Wash the salt away and put them in an oiled Jena dish .
Slice the onion and the garlic cloves. Cut the tomatoes into cubes and the capsicum into stripes.
Heat the oven to 200 degrees Celsius.
Heat half of the olive oil in a pan, fry the onions and the garlic till they become translucent. Add the tomatoes, the capsicum and the chopped parsley. Season the mix with salt, pepper and sugar, add the rest of the olive oil. Fill the aubergines with this mixture and put it in the oven for 30 minutes. Let it rest before serving.