Winter Salad with Savoy, Bacon and Tiger Nuts

I love veggies. But I could eat more of them. During summer that is easy. During winter – not so much. It’s the time I crave soups. Something warm, soothing and filling. But I wanted to challenge myself for Claras veggie expedition. February it’s all about savoy cabbage. I could have easily made a soup… with pearl barley and beef. But no I had my mind set on salad. A winter salad.

winter salad with savoy bacon tiger nut

Best lukewarm… because it’s cold out there. And also something savory… bacon is always a good choice! Are you hungry yet? Ok here is is:

Winter Salad with Savoy, Bacon and Tiger Nuts

Ingredients:

♥ 1/4 savoy cabbage
♥ Salt
♥ Bacon (as much as you like)
♥ 2 tbsp olive oil
♥ Pepper
♥ 1/2 tsp caraway seeds
♥ 2 tbsp Balsamico, white
♥ 1 pinch brown sugar
♥ 1 handful chopped tiger nuts (If you don’t have any tiger nuts you can easily use any other nut you have. I just had them in the pantry.)

Directions:

1. Cut savoy cabbage and remove stem. Wash leaves and cut into stripes. Remove veining. Boil for 3 minutes in salted water. Drain and let cool.

2. Roast bacon until crunchy.

3. Toss everything together and season with salt, pepper and caraway seeds. Add oil and vinegar. Garnish with tiger nuts and bacon. Enjoy lukewarm.

What is your favorite winter salad? Do you use savoy often? I don’t. I think its the second time ever I bought this cabbage. But with the many recipes coming in I am sure I will give it a spin. And I have 3/4 of the cabbage in my freezer. All cut up. easy to make soup…

Happy cooking

Tobia

 

Shrimp Risotto with Pak Choi – Risotto Love

Did you know I love love love risotto? Well I do. And that is probably the only reason I would agree to walk into an Italian restaurant. Because pizza… not my thing. Not at all. Maybe once a year. Pasta ok, but than I can do this at home any day. For years I thought – and was told – risotto is so hard to cook and it takes forever. Well, guess what: not true.

I only make risotto when I am cooking for my own. The lastest risotto I made was this awesome Shrimp Risotto with Pak Choi and coconut milk. To die for. Really.

Shrimp Risotto with Pak Choi

You know what’s surprising to me: it’s the first risotto recipe on craftaliciousme. How did that happen? I’ve so many yummy recipes and improvise even more. So it’s time to post this one.

Shrimp Risotto with Pak Choi

You need the following ingredients when you cook for one really hungry person (me!) or it would work for two when there is a dessert later on.

Ingredients:

♥ 1 shallot
♥ 1 cm of ginger
♥ 2 tbsp olive oil
♥ 100 g risotto rice
♥ 250 ml strong vegetable broth
♥ 100 ml coconut milk
♥ 4 shrimps
♥ 1 pak choi
♥ salt
♥ chilli powder
♥ parmesan
♥ 1/2 lime

Coconut Risotto with Shrimp and Pak Choi

Directions:

1. Peel and finely dice shallot and ginger.

2. Heat oil in a pot. Add shallot and ginger. When shallot glazes over add shrimp and fry a bit more. Now add risotto rice and let glaze over.

3. Add broth and coconut milk one bit after another. ( I am way too impatient to do this and usually dump it all in at once. Don’t know what the difference would be.) Reduce heat and let simmer until liquids re absorbed (approx. 20 min).

4. Wash pak choi and cut into strips. 5 minutes before rice is done add the stem pieces to the risotto. Let cook for remaining time.

5. Add salt and chill powder to taste as well as leaves of the pak choi and grated parmesan.

6. Set table and risotto is done.

 

Risotto with Shrimp and Pak Choi

Enjoy your risotto. I could eat it for breakfast. Really it’s so yummy. Do you have a favorite risotto recipe? Please leave a link in the comments I would love to venture and try new ones.

Happy Sunday,

Tobia

Pannakakku – Finnish Pancakes

Hello you all…

It is Sunday. I like Sundays. When I am lucky the sunshine will be bright and hit my chair where I sit every morning writing my journal and drinking my coffee.

Sundays are for “me time” and “us time” and chilling and relaxing.

Pannakakku Finnish Pancakes

Sundays are for special treats. I hear a lot of people do waffles for Sundays. We never had those when I was growing up. I don’t know why. Maybe because we just knew no-one with a waffle iron… What we often did on Sundays though was having “Plinse” a very local variation of pancakes. Either we took a bike ride and stopped in one of the quaint inns in one of the villages or my mom made some. I am way too impatient to flip pancakes for eternity in the kitchen.

So good thing the Finns are not so patient either and came up with pancakes out of the oven.

And I would like my Pannakakku – Finnish Pancake Recipe

♥ 3 eggs
♥ 70 g sugar (or more if you desire)
♥ 1 pinch of salt
♥ 475 ml milk
♥ 150 g flour
♥ 60 g melted butter

Pannakakku Finnish Pancakes with berries

  1. Preheat oven to 230°C
  2. Combine sugar, flour and salt. Add eggs and milk and mix until smooth. The dough is very fluid. Cover your baking pan with melted butter and add rest to the dough. Mix again.
  3. Pour dough into your baking or casserole pan. Bake for 30 minutes. The dough will rise a lot during the baking process but will collapse as it cools down. Cut pieces and serve with powdered sugar, jams, fruits or dessert sauces.

Pannakakku oven Finnish Pancakes

I find it so interesting that about every culture has it’s own variation of pancakes. How do you do your pancakes? Is there a special family recipe or a local variation?

Happy Sunday,

Tobia

Canned Summer or Post aus meiner Küche {PAMK}

Hey Lovelies,

its my third time I am part of the mail from my kitchen (Post aus meiner Küche) happening. This time the topic was “Sommer im Glas” meaning “Summer in a glass”.

Of course it would have been easy to brew up some fancy jam (and I do have a few recipes) but I felt like everyone would be doing that. Then the next idea crossing my mind was chutneys. Weeeelll, while I love the possible combinations I have never understood for what I would use them. So no.

Post aus meiner Küche by craftaliciousme

Then I remembered some hot days in Israel. During the 90’s I had the chance to visit that country three times. But all the wonderful sights, country and history is nothing worth if the food wasn’t lovable too.

We did a lot of picnics when being out with my family and the easiest thing was to go the open air markets or the super markets and grab some hummus, this jar of white cheese and a stack of pieta bread. We all loved loved loved the white cheese called Labané! It had a sour fresh taste to it and was something we’ve never had. We fell in love.

And our mission began – to figure out what that was and how to get/make it at home. One day on my last trips I walked down a spice market and came by a big sack of spice called Labané. So that was this secret ingredient? A blend of spices! I bought a lot. Hauled it back to Germany and my mom started experimenting. Here is the recipe for you.

Homemade Labané

♥ 1 kg Joghurt, 10% fat
♥ juice and grated skin of a lemon
♥ 2 tsp olive oil + lots to cover
♥ 2 tsp salt
♥ 2 tsp Labané spice (alternativly mint, thyme)
I have seen this spice at the market at Maybachufer in Berlin but you might find it in oriantal delis and stores.

homemade labané with pita bread

  1. Mix the yoghurt together with the rest of the ingredients (except the oil to cover).
  2. Line a large bowl with a double layer of sterilized muslin, leaving plenty of material overlapping the sides. Pour in the yoghurt mixture.
  3. Tie the ends of the muslin together. You could hang it up over the bowl. I usually put the muslin in a sieve and have that sit in a bowl. Much easier to handle. Leave to drain, in a cool place such as a larder or an unheated room (6-8°C) for 2-3 days in winter or 2 days in summer. I usually stick it in the fridge.
  4. Shape the resulting cheese into small, 2 1/2cm balls and arrange in a wide mouthed, sterile glass jar. Cover with oil, making sure that there are no air pockets and the cheese is completely covered with oil. The cheese is ready for immediate use and will keep for up to 6 months in a dark cool place. Refrigerate after opening.

homemade labane

And as I have mentioned we also had hummus I figured why not make some homemade Hummus for missgliss my PAMK partner.

Homemade Hummus

♥ 50g chickpeas
♥ 3 tbsp Tahin (sesame paste)
♥ 1 clove of garlic
♥ 50 ml olive oil
♥ juice of half a lemon
♥ 1 bunch of parsley
♥ salt & pepper

homemade hummus with pita bread

  1. Soak the chickpeas over night.
  2. Cook chickpeas in lots of water for 2 hours.
  3. Combine all ingredients (save half the parsley) and put in a food processor.
  4. If mixture is too dense you could add a bit of water. Mix until you have a creamy mixture.

And then you need some pita bread to eat all the yumminess, right?

Homemade Pita Bread

♥ 1 cup warm water
♥ 1 packet dry yeast
♥ 1 tbsp olive oil
♥ 2 tsp salt
♥ 3 cups flour (I used 1 cup of wholemeal flour and 2 cups of all purpose flour)

homemade pita bread

  1. Put the warm water in the bowl of a stand mixer and sprinkle in the yeast. Let it sit for 5 minutes.
  2. Mix in the oil and salt, and then blend in the flour. Knead for 5 minutes until the dough is soft and elastic.
  3. Let rise in a warm spot for an hour, it will double in bulk.
  4. Put the dough out onto a floured surface. Form your pita breads. I formed a round ball, that way it is easier to roll out evenly.
  5. Roll out one of the pieces of the dough into similar sizes and put on a baking tray. Cover the breads with the kitchen towel loosely and let them rest at room temperature for 10 minutes.
  6. Preheat oven to 250°C.
  7. Bake the breads for approx. 7-9 minutes.

And of course I was lucky enough to get a little something too. Claudia aka miss glass sent me this lovely smelling breakfast kit with coffee and pineapple-mango-coconut jam.

post aus meiner küche missgliss

So here you have it. My canned summer in a glass jar. Let me know if you try one of my recipes.

Happy summer,

Tobia

Schwelgen in Erinnerungen {creamy Apple French Toast}

Guten Morgen und ich wünsche euch einen fröhlichen und sonnigen Sonntag.

Es gibt so Tage an denen ich in Gedanken an meine Zeit in den USA denke. Und meistens träum ich dann vom Essen… Als ich damals vor fast 14 Jahren vor langer Zeit dort ankam, hatte ich jedoch Mühe mit der Frühstückskultur. So ein ordentliches Brötchen habe ich sehr vermisst. French Toast (oder wie ich später lernte in Deutschland Armer Ritter) oder Porridge oder Pancakes – irgendwie nach dem 3 mal laaaangweilig. Und überall kam da Ahornsirup drauf den ich nun mal gar nicht mochte. Ich habe das dann mit Apfelmus substituiert und musste mir irgendwann meine eigene Ration kaufen…

Tja und heute sind das genau die Sachen auf die ich dann ursplötzlich einen Hipper bekomm. Und wie ich nun festgestellt hab, ist das auch gar nicht mal so schwer. Ich zeig euch heute mal ein kleines Experiment was aus meiner Pfanne hüpfte.

Good morning everyone and a happy and sunny sunday. There are days where my thoughts wander to my days back in the U.S.. Back than almost 14 years ago a few years ago when I arrived I did have my difficulties with the american breakfast culture and was just craving my traditional german Brötchen (rolls). French Toast (word by word translation in German would be “poor knight”) or porridge or pancakes – they were just boring to me after the third time. And I just didn’t like maple sirup. I substitute the sirup with apple sauce and I ended up paying for myself as I just used too much.
Well and today those dishes are exactly what I am longing for. I figured out there are not so tough to make so here is my experiment fresh out of the pan.

p31_Y_Apple French Toast_b2

♥ 1 Ei | 1 egg
♥ 2 EL Crème fraîche | 2 tbs crème fraîche
♥ 2 EL Vanillezucker | 2 tbs vanilla sugar
♥ ordentlich verrühren | wipp thorougly
♥ Zimt | cinnamon to taste
♥ gemahlene Walnüsse | ground walnuts
♥ alles ordentlich verrühren | wipp together all ingredients

Jetzt das Apfelkompott vorbereiten | prepare stewed apple compote

p31_Y_Apple French Toast_b3

 

♥ Apfel in Scheiben scheiden | slice apples
♥ Zimt | add cinnamon
♥ Butter in der Pfanne erwärmen | heat butter in pan
♥ Apfel darin andünsten | braise apples lightly

p31_Y_Apple French Toast_b4

♥ 2 Toast in der Masse wenden | dipp 2 toast in prepared liquid
♥ jeweils von einer Seiten goldbraun anbraten | bake until gold brown
♥ die angebratene Seite mit Crème fraîche und Äpfeln belegen | put crème fraîche and apples on baked side 
♥ Toast zusammen klappen so dass die ungebratenen Seiten außen sind und fertig braten |  put toast together so that unbaked sides are on the outside and finish baking

p31_Y_Apple French Toast_b5

p31_Y_Apple French Toast_b6

Lecker lecker sag ich euch. Kennt ihr das? Erst schmeckt es gar nicht und dann ist es solo lecker? Lasst mal hören!

Yummy yummy I tell you. Have you experienced this? First you don’t like it and then it is just yummy? Let me hear your story!