Monday, December 1, 2014

Ricotta - blueberries - Raspberries- strudel


Strudels are a speciality of my home-country. Mainly we fill Strudels with a mix of some fruits cut in pieces and seasoned with sugar and spices. These Ricotta - Strudel reminds me a little bit the so called "Topfenstrudel". This is a Strudel filled with some special fresh cheese = Topfen. In the following recipe I used ricotta, so you become a "Italian style Strudel" ;). Th recipe is very easy but the result is tremendous delicious....!!
You need ( for one Strudel ):
 2 Strudel leafs ( if you can't find them you also may use Yufka leafs, you can find them in "Turkish" stores)
250 g ricotta
30 g sugar + 3 tbsp. sugar 
2 Tbsp. fine breadcrumbs
3 tsp. Corn- or potatoe - starch
1 white from a big egg 
120 g blueberries and raspberries
60 g wheat flour
Some melted butter

To prepare:
1. Mix together Ricotta, starch, sugar and egg white until well combined.
2. Preheat the oven to 200 C.
3. Put your Ricottamix in a pan and heat up until it turns to a thick creme while stirring from time to time. Then remove from the oven and let cool down a little bit.
4. Put the flour in a bowl and add the berries. By moving the bowl cover all the berries with some flour.
5. Put one of the strudel leafs on a wet tea towel and Put all over the melted butter with a cooking brush. Then dust all over with 3 Tbsp. Sugar and 2 Tbsp. fine breadcrumbs.
6. Cover with  the second strudel Leaf and then put the Ricotta - Mix on the lower part
7. Disperse the berries over the Ricotta. Fold about 3 cm of both long sides of the strudel leafs toward the middle and then start folding the Strudel by taking the edges of the wet towel and starting from the smaller side of the Strudel (where  you have positioned your Ricotta - Fruit - Mixture) . The Result should be a sort of a Roll... = a Strudel ;). 
8. With the tea towel transfer the Strudel to a baking tray covered with some parchment paper and brush all over the Strudel with some melted butter.
9. Put in the preheated oven and bake for about 25 minutes.
Let cool down for some minutes, dust with icing sugar, cut in pieces and .... yummie!





Friday, October 10, 2014

Egg in a hole


My daughter loves New York.... Hmmm, is anybody not lovin NY? So for her birthday She got a cookbook from Marc Grossmann with recipes from his hometown NY. Really great book! There are a lot of recipes I wanna try.... One of those was the recipe for "egg in a hole". Simple and easy to make but so yummie!

You need (per person):


1 Egg
1 slice of toast bread
Some olive oil and salt and pepper to season
1 round cookie cutter

How to prepare:
1. Cut out with the cookie cutter a hole in the middle of your toast bread and put the bread on a plate.


2. Break the egg in two halves and pour the egg white over your bread. Reserve the egg yolk. Let the bread soak well with the egg white. Turn to both sides so that both sides are well soaked with the white.


3. In a pan heat up some olive oil and put the bread in the pan. Pour the yolk in the hole of the bread. After about 1 minute turn the bread to the other side and wait until crispy and brown.



Season with some salt and pepper to your convenience and .....mmmmmmhhhhhh.....yummie.... Can I get a further one.... ��


Sunday, August 10, 2014

Burrata with roasted vegetables


During Summer to find some light dishes apart from Salads is not so easy... Ok one may grill or eat Pasta, fruits and icecream to get in the right summermood... But during Summer also all the vegetables are ripe and smelling and available in abondance... So find here a recipe that combines the taste from ripe vegetables with some italian taste.
You need (for 2):


250 g tomatoes
1 Zucchini 
1tbsp. icing sugar 
1 tbsp. normal sugar
2 garlic gloves, cut in small cubes
Some good olive oil
Different Herbs as thyme, rosemary, basil (I used dryed one as they are ready to use... But feel free to use fresh one)
Salt and pepper
1 Burrata

To prepare:
1. Roughly cut tomatoes and Zucchini 
2. Mix the vegetables with sugar, a good lug of olive oil, herbs, salt and pepper
3. Disperse the icing sugar on a oven tray and put the vegetables on this tray
4. Roast the vegetables for about 2 hours in the to 110 C preheated oven 
5. Put the Burrata out of the fridge at least half an Hour before the vegetables are finished


6. Let cool down the vegetables for about 15 minutes so that are still warm but norm more hot. Put them in a deep plate and Place for each Person half of the Burrata on Thor of the vegetables. To finish sprinkle with a little bit of oilve oil.
Oh by the way when you open the oven you will smell an mouthwatering Odour....... So it might be quite hard to wait some minutes before eating ;)


Sunday, June 1, 2014

Vegan Lentil - Rice Salad to go


I am always looking for some treats for lunch time at the office. Looking in my cupboard I found a lentil tin... Some rice from Lotao... In my fridge some tomatoes and cucumber... In the windowbox fresh peppermint and basil..... So what do one need more for some delicious salad to go ....?

You need:
- 1 tin lentils (310 g net weight)
- 1 cup rice (I used Rising sun Rice from the brand Lotao)
- 2 tbsp. Rising sun elixir from Lotao
- 250 g small tomatoes, cut in slices
- 250 g cucumber, cut in small slices
- 1/2 onion, cut in thin slices
- Some leaves fresh peppermint and basil, cut in slices (it's easy with a scissor..)
Some salt to season


To prepare:
1. Cook the rice with 1 1/2 cup water for about 20 minutes. When cooked, wait 5 minutes before adding the Elixir.
2. In a big bowl mix together all the ingredients and season with some salt.

Using ripe and fresh ingredients I did'nt need any further seasoning.
I am sure that the recipe is also perfect with some normal rice... May be that it would be necessary to season here a little bit more .. With some lemon juice for example..


Monday, May 26, 2014

Vegan Lavender Rice Pudding


Looking for some new quick Breakfast also fine to take away, I found this recipe for a lavender flavoured  Rice Pudding.. Easy to prepare and yummie!

You need (2 portions)
- 100 g rice flakes 
- 300 ml milk (Almond-, oat-milk or what ever. If you are not vegan use normal milk...)
- 1 1/2 tbsp. sugar
- 2 tsp. dried lavender
- 1 tbsp. butter (vegan of course if strrictly veganista .....)
- Lemon zest from 1/2 organic lemon

To prepare:
1. Put lavender in a tea bag.
2. Bring to boil milk, sugar and lavender. Then remove the pan from the Heat, cover with a lid and wait for 10 minutes.
3. Remove the lavender - tea bag. 


4. Bring once again the milk to boil and stir in the rice flakes and the butter, as well as the lemon zest. Then turn off the heat and stir from time to time until obtaining the desired consistence. Sometimes you will need to add some more milk.. Adjust the amount to your taste...

Or you eat the Rice Pudding right now or you put in some glasses, add if wanted  some fruits ( I find blueberries very fine to combine...) and reserve in the fridge... You can eat then the Pudding cold or heat it up for some seconds in the microwave oven before savouring.....



Related Posts Plugin for WordPress, Blogger...