Butter Cookies

By , 23 December, 2012, No Comment
Butter Cookie

Butter Cookie

ButterCookies9-300x200

Ingredients:

  • 250 gr Sugar
  • 500 gr Butter
  • 750 gr Flour
  • 2 Eggs
  • 2 Vanilla beans
  • 1 Egg to “paint” the cookies

Directions:

  1. Blend the butter and the sugar until smooth.
    Blend the butter and the sugar until smooth.
  2. Cut the vanilla beans through their lengths and scrape the inside. Add it and the rest of the Ingredients to the bowl and mix.Add the rest of the Ingredients and mix.
  3. Form into a log. Wrap it in baking paper and put it in the fridge for about 1 hour.
    Form into a log. Wrap it in baking paper and put it in the fridge for about 1 hour.
  4. Roll out the dough and use cookie cutters to form your cookies.
  5. Place the cookies on a cookie sheet. I like to line it with Baking Paper
  6. Beat 1 egg and “brush” the cookies with the egg mixture.
    Beat 1 egg and "brush" the cookies with the egg mixture.
  7. Bake at 190 degrees Celsius for about 10 to 15 minutes or until golden.

 

Cookies in cookie cans

Cookie Cans

Cookie on a Cup

Zucchini with Tomatoes

By , 9 July, 2010, No Comment

zucchini with tomatoes

This is a nice summer side dish.

Ingredients:

  • 8 zucchinis – sliced
  • 2 red peppers – chopped
  • 1 onion – finely chopped
  • 2 garlic cloves – pressed
  • 6 tomatoes – chopped
  • salt and pepper to taste

Directions:

  1. Fry the onions and the garlic for about 10 minutes. Add the zucchini and fry an additional 10 minutes.
  2. Add the tomatoes, salt and pepper and continue cooking for another 15 minutes.
  3. Let cool and then place in the fridge.
  4. Serve cold as a side dish.

Chanterelles (Pfifferlinge) in Cream Sauce

By , 8 July, 2010, No Comment

Chanterelle in Cream Sauce

I was lucky to see chanterelles at the market. Although I do relate them to a milder climate, and although it has been so hot in the last couple of weeks that my family has been on a food strike, I must say that it was very well received at dinner time!

Ingredients:

  • 1.5 lb (750 gr) chanterelles
  • 1 onion – finely chopped
  • 2 garlic cloves – pressed
  • 7 oz (200 gr) bacon – chopped
  • 1 cup cream
  • 1 cup milk
  • 1 teaspoon cornstarch
  • salt and pepper to taste
  • 1/2 teaspoon nutmeg

Directions:

  1. Wash the chanterelles very well.  I do soak them in water, and rinse them well.
  2. Fry the onions at medium heat. Add the bacon and the garlic, and continue cooking for about 10 minutes.
  3. Add milk, cream and spices.
  4. Right before serving, add the cornstarch previously diluted in a little bit of water, and let boil shortly.
  5. Serve with boiled potatoes.

Broccoli Quiche

By , 28 June, 2010, No Comment

Broccoli Quiche

Ingredients:

  • 1 large pie crust
  • 1 1/2 cups broccoli
  • 1/2 cup peas
  • 1/2 cup chopped onion
  • 1 cup shredded Gruyère
  • 3 eggs
  • 1 cup heavy cream
  • 1/2 cup milk
  • 1 1/2 teaspoons salt
  • nutmeg and pepper to taste

Directions:

  1. Arrange the pie crust in a baking dish
  2. Add some shredded cheese over the crust.
  3. Add the chopped onions, then the peas, the broccoli, and then the rest of the cheese.
  4. Mix the eggs, salt, pepper, nutmeg, cream, and milk in a bowl.
  5. Broccoli Quiche 1
    Add the egg mix over the broccoli.
  6. Bake in a warm oven at 325ºF (170ºC) for about 1 hour, or when quiche is well done.
  7. Let rest before serving.

Tomato, Mozzarella & Basil Salad

By , 27 June, 2010, No Comment

Tomato, Mozzarella & Basil Salad

Ingredients:

  • 3 ripe tomatoes
  • 1/2 lb (250 gr) mozzarella
  • Basil leaves
  • Balsamico Cream
  • Olive Oil
  • Salt to taste

Directions:

  1. Slice the tomatoes and the mozzarella.
  2. Tomato, Mozzarella & Basil Salad 1
    Arrange in circular form, alternating tomato slices with mozzarella and basil leaves.
  3. Sprinkle some balsamico cream and olive oil.   Add salt to taste.

Strawberry Frozen Yogurt

By , 26 June, 2010, No Comment

Strawberry Frozen Yogurt

I added some Grenadine to the Frozen Yogurt for a twist and some color.  Grenadine is a syrup made of pomegranate juice, so it is sweet and adds a really nice flavor -  just make sure it’s the real thing and not some corn syrup imitation.

Ingredients:

  • 2 cups plain yogurt
  • 3 Tablespoons Grenadine
  • 1/2 cup strawberries – sliced
  • whole strawberries to decorate

Directions:

  1. Place yogurt, grenadine and sliced strawberries in an Ice Cream maker.
  2. When the frozen yogurt is ready, serve and decorate with some strawberries.

Pabellón Criollo

By , 25 June, 2010, No Comment

Pabellón Criollo

This is Venezuela’s National Dish.  You can also serve it with Arepas and Queso Blanco (white cheese – similar to mozarella).

Ingredients:

Directions:

  1. Serve all ingredients on a plate and sprinkle some shredded queso blanco over the beans.  I cannot get white cheese in Germany, so I couldn’t add it to mine :-(

Plátanos Fritos – Fried Plantains

By , 24 June, 2010, No Comment

Plátanos Fritos - Fried Plantains

For this dish you need really ripe plantains.  When I mean really ripe is when they look so black that you think you should be getting rid of them.  This is common sense for anyone born and raised in or around the Caribbean, but I guess it is not that clear if you did not grow up there!

Ingredients:

  • Ripe Plantains
    Plátanos Fritos - Fried Plantains 1

Directions:

  1. Peel and slice the plantains
    Plátanos Fritos - Fried Plantains 2
  2. Fry the plantains at medium heat.
    Plátanos Fritos - Fried Plantains 3
  3. The plantains are done when they are golden brown.   See main picture above.

Zacusca – Romanian Vegetable Spread

By , 23 June, 2010, No Comment

Zacusca - Romanian Vegetable Spread

A friend of mine from Romania thought me how to make this delicious spread.  You can serve it with crackers, toast or any type of bread.

Ingredients:

  • 3 Eggplants
  • 5 Pimentos
  • 3 Carrots
  • 1 teaspoon tomato paste
  • 1 – 2 teaspoons salt
  • pepper to taste

Directions:

  1. Roast the peppers and the eggplants (see Pimientos Morrones and Baba Ghanoush)
  2. Cook the peeled carrots in a little bit of water until tender.
  3. Place all ingredients in a food processor (discard the eggplant peel and peel the pimentos and discard the seeds first).
  4. Blend.  Refrigerate before serving.

Turmeric and Ginger Pork Stir Fry

By , 17 June, 2010, No Comment

Turmeric & Ginger Pork Stir Fry

I was at the Asia-Markt this morning, and they had Ginger Turmeric tea. I must say I found the combination so interesting I had to have it for dinner – not the tea – the stir-fry!

Ingredients:

  • 1/2 lb pork meat – sliced
  • 2 onions – sliced
  • 2 cups mushrooms – sliced
  • 1 teaspoon turmeric
  • 1 teaspoon ginger
  • 1 teaspoon bown sugar
  • 3 Tablespoons Soy Sauce

Directions:

  1. Fry the Onions and the Mushrooms. Set aside.
  2. Fry the meat.  Add the spices, add the onions and mushrooms, cover and let it cook until the meat is well done.
  3. Serve over rice.