Pimientos Morrones – Roasted Peppers

By , 4 April, 2010, No Comment

Pimientos Morrones - Roasted Peppers

This is the first part of a recipe.  The rest continues tomorrow.  Prepare one day in advance in order for the flavour to develop!

Ingredients:

  • 6 – 8 Red Peppers

Directions:

  1. 1st step to roast peppers
    Arrange the peppers on a pan.
  2. 2nd step to roast peppers
    Roast in oven at 350º F (Europe 200º C) for about 1 hour.
  3. 3rd step to roast peppers
    Place in a covered bowl immediately and let it cool.
  4. Once the peppers have cooled, peel and discard all the seeds.
  5. Cut in thin stripes and place it in the fridge.

You can use it for many different dishes, or add a little salt and olive oil and enjoy with a nice baguette!

North Sea Crayfish

By , 3 April, 2010, No Comment

Norh Sea Crayfish

This is the way crayfish are eaten in Sylt,  Germany.

Ingredients:

  • 1 lb Crayfish
  • 1/4 cup olive oil
  • 1 teaspoon butter
  • 1 – 2 garlic cloves – crushed
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • Sour cream
  • 2 – 4 Baked potatoes

Directions:

  1. Fry the crushed garlic slightly in the olive oil.
  2. Add the paprika, let it warm just a little bit before adding the crayfish.
  3. Add salt and the teaspoon butter.
  4. Cook the crayfish for about 5 minutes if already thoroughly cooked when bought – otherwise ask at your local fishmarket for recommended cooking time.

Serving Suggestions:

At the North Sea in Germany, this dish is usually served on a baked potatoe with lots of Sour Cream!

(Serves 2)

Latvian Easter eggs

By , 2 April, 2010, No Comment

This has been a tradition in my family for generations! It is very popular in Latvia and in other Baltic countries.

Ingredients:

  • Onion skins – just the outer darker ones, as many as you can gather.
  • White eggs – as many as you want for Easter.
  • Parsley, marjoram and dill.  You can use other edible leaves of your choice.
  • Thread – colored ones so each member of the family can figure out which ones he/she made!

Directions:

  1. Fill up a large pot with the onion skins.  Fill up about one third with water and boil for about 10 minutes.  Let it cool down while you prepare the eggs.
  2. Place the leaves on top of the eggs, and wrap them with a thread, so the leaves stay closely attached to the eggs.  This is the whole trick to make leave patterns on your eggs.
  3. Add more water to your pot.  Place the wrapped eggs carefully in the water.
  4. Bring the water to boil, then set it to medium heat and cook the eggs for about 15 minutes to make sure that they are well cooked.
  5. Let the eggs cool down and then open the threads carefully to see your Easter eggs!

This is how you start adding the leaves to the eggs. Leave a longer piece of thread loose at the beginning so that you can then use it to tie a knot at the end!

Cooking the Easter eggs.

Easter eggs

Easter eggs

Happy Easter!!!

Crispy Fish Fillets

By , 1 April, 2010, No Comment

Crispy Fish

This recipe I figured out while on vacation in Sylt, Germany.  The fish used is called Seelachs in german (pollock) and is very mild in taste. Kids approved!

Ingredients:

  • 1.5 lbs Fish fillets (2 Pollock filets)
  • 2 cups corn flakes
  • 1/2 cup flour
  • 2 eggs
  • Oil for frying
  • Salt to taste

Directions:

  1. Wash thoroughly the fillets and pat dry.  Remove any remaining bones.  If you run your fingers down the fillet, you will be able to feel a line where they are located.  I usually just cut along that line and remove that piece.
  2. Cut the fillets in 5″ smaller pieces and add salt to taste.  I prefer not to use any salt at all, but if you like, add a little.
  3. Place the 2 cups of corn flakes in a small plastic bag and crush it with your fingers.  Add the flour and mix well.
  4. Beat the eggs in a bowl.
  5. Pass each fillet piece through the egg batter and then insert it in the bag.  Shake the bag so that each filet piece is coated with the flour mix.  Set apart.
  6. Fry the fish in a pan for about 5 min on each side.  Depending on the width of the filets, it could take a little more or less time.