Jan 13, 2015

Turkish flatbread


This type of bread is pretty common in Germany (at least in bigger cities) due to a large number of Turkish immigrants. Usually filled with salad and meat, it's sold as the most popular German fast food dish: "Döner Kebab".

But besides that, it goes well with a variety of dishes. It works perfectly on a BBQ buffet and in combination with soups or stews, dishes of oriental or African origin, as well as hot and spicy meals in general.

As an example, I never eat Chili without a nice piece of flatbread...it compliments the flavor and softens the spiciness. You see, I'm a big fan! ^^

course country time difficulty
bread, side dish Turkey 2h easy



Ingredients
Yield 1 flatbread (about 14in)
imperial metric
1lb 450g flour
1 package instant yeast
OR 1/2 cube fresh yeast
1 tsp sugar
1 tsp salt
1 tbsp olive oil
1 1/2 cup 350ml warm water
1 egg
to your liking coarse salt, sesame and black cumin

Instruction
  • mix all ingredients and knead dough well for about 5-10min
  • coat a bowl with a small amount of oil
  • place dough into bowl, cover with clean kitchen cloth and let prove for about 1-1,5 hours
  • use floured hands to gently shape the dough to your liking (in a flat circle or oval)
  • cover the dough again and let prove for another 20min
  • pre-heat oven to 400°F/200°C
  • use you fingers to press deep holes into the dough (preferably in a nice symmetric pattern ;))
  • mix 1 egg with pinch of sugar, salt and splash of olive oil and brush mixture onto dough
  • sprinkle with coarse salt, sesame and black cumin, and bake for about 15min
Enjoy!


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Jan 12, 2015

"Brezenknödel" on creamy mushrooms


Finally a dish from my own country! "Brezenknödel" are traditional comfort food and originate in Bavaria, where I spent most of my college days. As side dish, these bread dumplings go well with a lot of stews and gravies. I chose creamy mushrooms, because it's one of the traditional combinations ("Brezenknödel mit Rahmschwammerl") and one of the few Bavarian dishes without a whole bunch of meat ;).


course country time difficulty
main Germany 40min medium



Ingredients
Serves 2

Knödel
imperial metric
1/2 lb 240g prezels or lye rolls, chopped
2 tsp butter or margarine
1 onion, finely chopped
1 1/2 cup 350ml milk
some nutmeg, freshly grounded
some pepper
2 eggs
some parsley

Creamy mushrooms
imperial metric
2 tsp butter or margarine
1 lb 450g mushrooms, sliced
1 onion, finely chopped
4 tsp balsamic vinegar, brown
3 tsp mustard
1 cup 200ml cream
1 tsp sugar
some salt
some pepper


Instruction
  • in a pan, heat 2 tsp butter, add onions and cook on medium heat until soft and translucent
  • add milk and turn the heat off
  • season milk with nutmeg and pepper
  • mix prezel pieces and seasoned milk in a big bowl and let it soak for 10 min
  • add eggs and parsley and knead well with you hands
  • use plastic wrap and aluminium foil to wrap the mixture into thick "sausages" (see picture)
  • cook knödel in a big pot with simmering water for 20min (if they float up, weight them down with a bowl or the like)

  • in a skillet, heat 2 tsp butter, add mushrooms and cook on high heat until brown (don't stir until already slightly browned, otherwise the mushrooms loose a lot of juice)
  • add onions, stir everything and cook for another few minutes until onions begin to brown
  • add vinegar and mustard, stir and let the liquid reduce for a few minutes
  • reduce the heat to low, add cream and season with sugar, salt and pepper
  • let it simmer until the knödel are done

  • after the 20min are up, remove aluminium foil and plastic wrap and cut knödel into 1/2in slices

Serve knödel and creamy mushrooms with a bit of fresh parsley.


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Jan 11, 2015

Sushi - 4 vegetarian variants


Sushi is a dish, that needs a bit practice and time, but it's totally worth it! I mean, who doesn't love sushi! ^^ Once you got the hang of it, you'll make it again and again, because it's so much better and cheaper than store-bought. It's perfect for parties, buffets and bigger groups.

It's also very healthy, low-fat, gluten-free and without the cream cheese even vegan.

course country time difficulty
main or starter Japan 1h tricky


Clockwise starting at 2 o'clock: maki with pepper and walnut cream cheese - california roll with tamago, spinach and roasted sesame - (non-veg) maki with salmon and avocado - maki with carrot, avocado and wasabi cream cheese - (non-veg) california roll with shrimps, avocado, wasabi cream cheese and roasted sesame - maki roll  with tamago, cucumber, pepper and walnut cream cheese

California roll with tamago, spinach and roasted sesame

Maki with carrot, avocado and wasabi cream cheese

 Maki with pepper and walnut cream cheese

Read more »
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Jan 10, 2015

Vegan banana carrot curry with almond rice


I'm a huge fan of the Indian cuisine and it was just a matter of time until the first curry would show up on here (certainly not the last).
This curry is a mild one and perfect for all the not-so-spicy eaters and kids. This dish is super easy and finished under 30min and therefore perfect for weeknights.
On top if that, it's also low fat, vegan, gluten-free and delicious ^^.

course country time difficulty
main course India 25min easy



Ingredients
Serves 2

imperial metric
1 cup 200g basmati rice
1/2 tsp salt
2oz 60g slivered almonds
2 tsp oil, butter, or ghee
6 tsp curry powder
pinch chili powder
14oz 400ml canned coconut milk
3 tbsp 45ml lime juice
2 bananas
2oz 60g raisins
pinch salt

Instruction
  • put the rice in a sieve and clean under running cold water
  • put in a pot with twice as much water (therefore 2cups) and a pinch of salt
  • turn the heat on max and wait until the water boils
  • then, turn the heat on low and put the lid on
  • leave for about 20min

  • in the meantime, put the slivered almonds in a pan and brown without oil, then put them aside
  • wash the carrots (peel them if you want) and use a peeler to cut them into carrot "tagliatelle"
  • heat some oil or butter in a medium pot and stir-fry the curry and chili on medium heat
  • put in the coconut milk and the lime juice
  • throw in the carrot noodles, stir and cook (still on medium heat)
  • mash one bananas and cut the other one in slices
  • when the carrots are nearly done (to your desired tenderness), throw in the mashed banana and the raisins
  • if the consistence is still to runny for your taste, mix 1 tsp starch with a bit of cold water in a small container, add it to the curry and bring to boil (there's also gluten-free starch, if you're sensible to gluten)
  • add the banana slices to the curry and taste if more salt or chili is needed
  • if the rice is done, add slivered almonds and mix

Serve curry and rice with with a bit of fresh mint.


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Jan 8, 2015

Chili sin carne


Another favorite dish of mine! I really love the Mexican cuisine in general, the rich flavors and all the spicy peppers. Oh and guacamole, and nachos, and enchiladas,...I could go on and on. I choose this dish because it's the flagship of any Mexican restaurants as well as any good Mexican housewife. I really hope my vegetarian version can live up to that - at least a bit ^^.

I used flaked soybeans and red lentils to substitute the meat, because when cooked, their consistence resembles roasted ground meat. Furthermore these ingredients contain lots of protein, which makes this dish perfect for vegetarians and vegans. Yes, you heard correctly, it's even vegan!

And to the most important part...the secret ingredient...every chili cooker has it! I can reveal this much: it starts with C and ends with hocolate! :) But more after the jump!


course country time difficulty
main course Mexico 30min prep + 1h on stove easy





Ingredients
Serves 5

imperial metric
3 big onions
1.5 lb 700g red pepper (bell or pointed)
3 green chili pepper
3 garlic cloves
1/2 cup 70g flaked soybeans
1/2 cup 100g red lentils
1 cup 250ml red wine or beer
3x14oz 3x400g canned tomatoes, chopped
14oz 400g canned kidney beans
12oz 340g canned corn
3 tsp paprika powder
5 tsp oregano
2 tsp cumin
2 tsp salt
2 bay leaf
to your liking chili powder
3.5oz 100g bar of dark chocolate


Instruction
  • chop onions in pretty big pieces, heat some olive oil in a big pot and let the onions fry on high heat until they brown a little bit 
  • remove the core from the peppers and cut them in big chunks
  • put them to the onions and fry together
  • half the chili peppers, remove the core, cut halves in stripes and put them into the pot
  • put in the soybeans and red lentils and fry everything together for a few minutes
  • everything should be well fried and the bottom of your pot should be brown from the all the tasty aroma stuff ^^
  • now, dissolve it in alcohol - pour in the beer/wine
  • let it reduce for about 3min, still on high heat
  • reduce the heat to medium and pour in all the cans (no need to strain) and put in all spices
  • last but not least: dissolve the chocolate and mix thoroughly
  • let everything simmer for about 1h with no lid, check regularly to mix well because it tends to scorch - rule of thumb: the longer it sits on the stove > the thicker it gets > the lower the heat should be
  • it's done, when the consistency isn't runny anymore)

And because no Mexican dish works without guacamole:

Guacamole
2 avocado w/out skin & seed
1 red onion, finely chopped
4 small tomatoes, w/out slobber, chopped
pinch salt
splash lemon juice
optional bit créme fraîche or sour cream (skip for vegan version)

Mix everything together, done!

Serve chili with guacamole, chili peppers and fresh bread.


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