Easy homemade BBQ Dips

Homemade BBQ dips by craftaliciousme seeking creative life.jpg

Do you have the luxury of an own garden? If so you are probably in high BBQ season. We only BBQ with friends in their garden or when in the country home. So I hardly have the chance to enjoy the delicious food. But we did bbq this year and while I’m usually in charge of dessert this time around that was already covered. So I decided to make some homemade bbq dips. And let me tell you it was yum.

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Kale Pie – Because Pie is always a good idea

I hear kale is healthy. And I hear pie makes happy. So it is pretty obvious to me, to combine those two to make Kale Pie! A good idea I think especially for Clara’s veggie expedition. I only managed to take part in February with my winter salad so i say it’s high time.

Kale Pie good idea yummy

Kale is weird. I mean not the taste. I’ve always loved it. But it wasn’t really available that much in stores. Only canned and even then hard to come by. It only changed in recent years with all the hipster blog posts about kale chips and detox and such.

But lets be real here, it can’t get my “German” than kale in winter. I mean how else do you eat your goose during the holidays. Ok maybe red cabbage. Or how about those Christmas market concession stands with their Kale & Knacker offers?

I remember that kale was the only veggie in my grandparents garden that was still peeking out of the snow glowing bright green and giving hope that not all is lost.

Kale Pie good idea

So I said I made a pie. I found the dough recipe in one of Cynthia Barcomi’s books*. I have to admit that the filling was not at all convincible. But I had dough left so I could experiment a bit and came up with this lovely kale pie.

What you need for the dough:

❤︎ 175g flour
❤︎ 1/4 tsp salt
❤︎ 125g cold butter
❤︎ 125g cold cream cheese
❤︎ 1,5 tbs cold water

For the filling:

❤︎ kale, cooked and drained
❤︎ 1 tbs butter
❤︎ potato, sliced
❤︎ bacon
❤︎ pepper
❤︎ salt
❤︎ nutmeg

For the glaze:

❤︎ egg
❤︎ water

Kale Pie_good idea

Instructions for dough:

  1. Combine flour and salt.
  2. Add butter and cream cheese.
  3. Crumble fat and mix while adding water.
  4. Use fork to make dough and stop immediately once a dough has formed.
  5. Roll dough on floured surface and make into round shape.
  6. Put in plastic wrap and let sit in refrigerator for at least 2 hours better over night.

    Can be stored there for a couple of days.

Instructions for filling:

  1. Drain liquid from kale as not to make pie to soaky.
  2. Fold in butter, potatoes dices and spices as well as bacon.

Instructions for pie:

  1. Preheat oven to 200°C/390°F
  2. Grease the pie form.
  3. Coat pie from with dough and leave 1/3 to cover the pie.
  4. Fill kale mixture into your pie form.
  5. Cover pie. Go crazy with a design if you feel like it. Make at least 4 cuts so heat can escape.
  6. Glaze with egg mixture.
  7. Bake for about 30 minutes. Check frequently aas every oven is different.

Kale Pie Grühnkohl kuchen good idea

This might take a while to do but it really is worth all the effort. And I find it is good to prepare. Once everything is in the oven you are done and can enjoy company.

Have you any cool Pie recipes? Please share! They aren’t too common in Germany so I am interested.

Happy cooking,

Tobia

 

*Affiliate Link – if you purchase the book through this link I earn a few cent. Read more here.

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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