Einfach selber machen: Fruchtsenf
In der vergangenen Runde von “Post aus meiner Küche” durfte ich mit der lieben Miri von Miris Jahrbuch Kindheitserinnerungen tauschen. Den ersten Teil des Pakets – die selbstgebackenen Yes-Törtchen – habt ihr ja schon gesehen. Heute gibt’s den zweiten Teil! Etwas, was ich als Kind besonders gerne mochte? Auch wenn sich das in der Pubertät ...
Traditionelles Roggen Flatbread aus Island - Flatbrauð - ohne Ausrollen und ganz schnell und einfach in der Pfanne gebacken - Flatbrauð, Flatkaka
What it is: A paprika vegetable stew of onions, tomatoes, and peppers, with variations including sausage and egg.Why it's awesome: Hearty and relatively healthy compared to most Hungarian fare, lecsó is simple in preparation yet rich in flavor. Get a recipe [here].
Eine luftige Augenweide, die wunderbar schnell und einfach gebacken ist ...
Bayerischer Wurstsalat - schön sauer. Über 26 Bewertungen und für beliebt befunden. Mit ► Portionsrechner ► Kochbuch ► Video-Tipps!
Rezept für den berühmten und perfekten Begleiter zum Spargel - eine Sauce Hollandaise, die herrliche Buttersauce.
Der Foodblog für kreative Küche und gelingsichere Rezepte
If you had a hard time pronouncing my Awwameh or hareeseh post titles I thought I would add another middle eastern dish to you list of yummy yet tricky to say dishes.Kibbe, Kibbeh, Kibbi, Kubbeh, K…
Das Motto war dieses Mal "Zusammen schmeckt's besser - ich schenke dir ein Stück vom leckeren Glück" und ich durfte mit der lieben Bianca von Elbcuisine tauschen. Es gab Zweierlei Ciabatta, 2 Sorten Chutney und Tomaten-Butter.
Ein Rezept mit Rhabarber, das immer gelingt und köstlich schmeckt. Der Kuchen wird mit einem Mix aus Mandeln, Eiern und Schlagobers bzw. Schlagsahne überbacken.
Für eine Gugelhupfform* oder eine Kastenform von 30 cm* Länge
Garnelen-Pfanne nach kreolischer Rezeptur: Caribbean Shrimps mit Tequila.
2012 habe ich als eins der ersten Rezepte überhaupt ein Hummus Rezept hier auf meinem Blog veröffentlicht. Schon damals gehörte er zu meinen Leibspeisen – tatsächlich war Hummus eins der ersten Rezepte, die ich wirklich von der Pike auf zuzubereiten gelernt hatte. Damals habe ich einfach alle Zutaten (Dosenkichererbsen direkt aus der Dose, Knoblauch, Tahini, ...
Kartoffelmarmelade - wie schmeckt die eigentlich? Mein Rezept ist leicht, die Marmelade superlecker!
A non-traditional meatball recipe that is packed with the flavors of Morocco.
Tyisches Tapa - Fleischbällchen in Tomatensoße
Ik kook graag iets uit de Marokkaanse keuken en sardientjes doen het altijd goed. Of je het nou barbecued, grilled of kookt, het is allemaal even lekker! In de Marokkaanse keuken wordt vis vaak geserveerd met de smaakmaker charmilla. Charmilla is een heerlijke tomatensaus wat wordt gemaakt van groentes en wordt gegeten met Marokkaans brood. Ik hou van de manier waarop alles samen 'smelt' waardoor je alle smaken van het gerecht proeft. Maar echt, wanneer het allemaal langzaam kookt en de saus suddert is er bijna geen houden aan voor mij. Real comfort food! Er bestaan zoveel verschillende soorten charmilla. Het is zo makkelijk te maken en de ingrediënten heb je meestal wel in huis. Daarnaast is het erg gezond maar wel heel erg verslavend! Dit gerecht is een heerlijke combinatie van verse groentes en vis en is perfect voor een familie maaltijd. Vaak wordt het gemaakt van ui, knoflook, tomaat, koriander met de gebruikelijke specerijen. Wat ik echt aanraad, is om hier gegrilde paprika aan toe te voegen. Dit verrijkt de smaak enorm en geeft het gerecht een speciale toevoeging. Echt zo'n verademing!
Nicht nur zum Frühstück sind diese herzhaften French Toast Rolls. die mit Kräuterbutter und schlanken Kabanossie gefüllt sind, mal was ganz anderes. Auch für den Fernseh Abend, das Picknick oder auf einem Buffet sind sie eine toll Abwechslung. Ich bin ja durchaus der herzhafte Typ. Ich würde ein Wiener Schnitzel immer einem Stück Torte vorziehen
Like I mentioned on my instagram (@sweetpillarfood), I'm so excited to have finally tried this after so long! Growing up I was very accustomed to stuffed grape leaves; 2 kinds, one with meat and one more lemony (yabraa and yalangee we called them), stuffed zucchini, eggplant, cab
Schürzenfräulein Rezepte - Ob süß oder pikant, einfach himmlisch!
Slane lisnate rolnice
Frau Lees Original-Rezept für koreanisches Kimchi ist unglaublich lecker. Das fermentierte Gemüse darf bei keinem authentischen koreanischen Essen fehlen!
für Salate oder Bowls
Reispfannen sind sehr dankbare Gerichte. Sie sind recht selbständig in der Zubereitung und speichern das gesamte Aroma in den Reiskörnern. So ist es…
I made this for lunch yesterday and often wonder why I seldom cook Jap chae . Now that I don't have to search far and wide to fin...
The first time I tried kaygana was 15 years ago when I was traveling in the Black Sea region with my family. There...
Blog aus Stuttgart über Kochen mit Lebensmitteln aus der Region Johannes Guggenberger stuttgartcooking
My classic, spicy, traditional whole leaf napa cabbage kimchi recipe that I've been using for years and years. Spicy, fermented, and delicious.
Pytt i Panna bedeutet ins Deutsche übersetzt so viel wie „Kleines aus der Pfanne“ und ähnelt ein wenig unserem hiesigen Bauernfrühstück.
Pfannkuchensuppe vegan schmeckt genauso lecker wie die mit Ei und Kuhmilch. Mit einer selbstgemachten Gemüsesuppe ist sie gesund und richtig gut. Vegane Flädlesuppe - Frittatensuppe - Fanzelsuppe
A creamy, lemony hollandaise sauce that can be made in 3 minutes from start to finish. Once you see how simple it really is, you may want to pour this lemony deliciousness on everything you eat.
This dish makes an excellent dinner if you like chicken and soy sprouts: German Chicken Ragout or stew. It is super easy to make and healthy.
EDITOR’S NOTE: Read our roundup post of German products in the Deutsche Küche line at Aldi here. Aldi is a grocery store that originated in Germany, and its European roots show in some of the everyday favorites it sells, such... Continue reading
Hello hello and happy Friday. Well, I did it. I FINALLY did it! After two years of having this one item on my to-do list every single day, yes literally EVERY SINGLE DAY, I finally
Für diesen Post habe ich mich extra ins Zeug gelegt für euch! Den hab ich nämlich öfters gebacken, damit ich […]
Do you want to add Algerian foods to your menu? After reading this post, I hope the answer will be yes. Besides their flavorful tastes, Algerian foods are
When I first moved to Germany I lived in the southern part of the country - in Baden Württemberg. A lovely state, very much influenced by it's bordering countries France, Switzerland and Italy. The weather is always slightly warmer there and it seems to me that the people are just a little more relaxed. In terms of cuisine, due to it's geographical location Baden Württemberg is wine country and boasts of a range of regional culinary specialties as diverse as the areas from where they originate. On a culinary tour of the state you can sample the refined cuisine of Baden and follow the the famous Badische Spargelstrasse (The Baden asparagus route) and the Badische und Württembergische Weinstrasse (wine route), or experience the traditional hearty cuisine in the southern region of Swabia, known for the classic Spätzle noodles and Maultaschen. Furthermore, the traditional dishes of the Black Forest, famous the world-over for it's ham, chocolate cake and cherry brandy is a must on any Foodie's itinerary. Along the border of France, in particular one can indulge in a culinary feast from the finest. A region I particularly appreciate for it's aromatic wines and full bodied dishes. One of my favorite areas to indulge in culinary exquisiteness is the region along the borders of the French region of Alsace. All those years ago I lived in Freiburg and it was just a stone's throw away from Colmar and Mulhouse and a short drive to Strasbourg. I would often drive to one of these places just to indulge in the good food and enjoy a day of strolling around the city. Summers were always the most delightful time in these towns - the street side cafés and bistros would be bustling with locals and tourists alike, all sitting outside, sunning in the warm rays and enjoying a large order of Tart Flambée d'Alsace and chilled glasses of white wine. A Tart Flambée is the perfect French response to the Italian pizza (I hope I will not get reprimanded for the comparison!) In Germany it is called a Flammkuchen and as it is extremely popular you will find it on most of the menus on both sides of the borders under this name. Literally translated Flammkuchen means “Flame Cake,” and it is presumed that this comes from its original heritage as something put in to test the heat of the oven before baking bread and other foods. In Germany the Flammkuchen is most popular just after the grape harvest, when the new wine, known as Federweißer, appears on the market. Restaurants offer great specials with both the Federweißer and Flammkuchen to their guests, who in turn come is hoards to enjoy the delicious combination. Basically the Flammkuchen is a very thinly rolled out dough, generously spread with creme fraiche and sprinkled with onions and bacon. Nothing special you might think but trust me this is a exquisite way to enjoy a light crusted and delicate dish. Vegetarians will substitute the bacon for mushrooms or spinach - both are my favorite vegetarian toppings for the Flammkuchen. If you can find fresh porcini mushrooms then you are in for a real treat. Porcini are wonderful, deliciously earthy and aromatic mushrooms bringing out a full-bodied flavor in the Flammkuchen. The recipe I share with you is one of the traditional and basic Tarte Flambée d'Alsace or Elsässer Flammkuchen. It's the way we enjoy it best simply because bacon and onions make an unbeatable pair LOL! Come & Join Us! Join us for Healthy Family Dinners this mingle We're looking for good, healthy and nutritious meals My guest hostess this month is Michelle of What's Cooking Blog Deadline for your entries - February 9, 2009 Recipe: Tarte Flambée d'Alsace - Elsässer Flamkuchen Ingredients Printable version of recipe here. 21g fresh yeast (approx. 1/2 cube) 600g all-purpose flour, you can also use whole wheat flour 1 teaspoon sugar 400g onions, thinly sliced 300g smokey bacon, cubed 250g sour cream 150g creme fraiche 6 tablespoons canola oil Salt and pepper Method In a small bowl break up the yeast into smaller pieces using your hands. Sprinkle with sugar and mix until the yeast becomes turns liquidy. In a larger mixing bowl, add flour, 1/2 teaspoon salt, oil, 300ml luke-warm water and the yeast-sugar mixture. Using the kneading hook of you electric hand-held beater, knead the dough until it just starts to come together. Then with your hands knead into a smooth dough ball. Place the dough back into the bowl and cover with a warm damp cloth. Put in a warm dry place to rise for approx. 45 minutes. Whisk the sour cream and creme fraiche together until smooth. Season with salt and pepper. Pre-heat the oven to 225 degrees C. Line a baking tray with baking paper. Divide the dough into four portions. Roll one portion on a floured surface in a 2-3mm thin oval (approx. 25 x 35cm). Place on the baking tray and allow to rest for another 20 minutes. Cover the remaining dough balls. Spread 1/4 of the sour cream and creme fraiche mixture on the rolled out oval, sprinkle with 1/4 bacon and 1/4 sliced onions. Bake in the oven on the lowest rack for 8-10 minutes. Take out and cut into 4 pieces and serve immediately. Repeat the steps 6 to 9 until you've used up the remaining three dough balls. Serving tip: Serve with a large green salad and chilled Federwießer or fruity white wine Verdict I often make a similar Flammkuchen recipe using whole wheat flour. It tastes nuttier and more rustic. This is the perfect type of dish for a game evening with friends because you can make larger baking sheets and simply get your friends to add their favorite topping. Soeren truly enjoys the classic Flammkuchen and is particular that besides the whole wheat flour nothing else comes in the way! Tom is an bacon and onions fan too but is always tempted by the porcini version. I hope you enjoyed a little trip to the culinary region of Alsace and Bade Württemburg with me. I am now taking a batch of this classic Flammkuchen over to Jenny's Housewarming Party with a bottle of chilled sparkling wine! See you there! Don't Forget Cast your vote for The Daily Tiffin in the Food Blog Awards 2008, category Group, by January 24, 2009 Over at the FoodieView blog my latest article rounds up a few of the most Appetizing Appetizers from around the blogs. Do take a read! You might like these tarts & pizzas from WFLH: Tarte Flambée with Tomatoes and Creamy Spinach Caramelized Fennel, Radicchio, Pears and Goat Cheese Pizza Caramelized Vegetable Tart From around the blogs: Tomato and Goat Cheese Tart with Thyme Recipe - Nami Nami Mushroom Tart - 80 Breakfast Chard & Saffron Tart - The Wednesday Chef Daily Tiffin Reading Tip: Vegetarian Food Pyramid – Grains by Dhivya All photographs and written content on What's For Lunch, Honey? © 2006-2009 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First
Asiatische Filoteigröllchen mit Chinakohl und Hackfleisch, Rezept mit Filoteig, Rezept mit Yufkateig, Chinakohl
Blog aus Stuttgart über Kochen mit Lebensmitteln aus der Region Johannes Guggenberger stuttgartcooking
These Moroccan-Spiced Vegetarian Cabbage Rolls are a delicious twist on a classic recipe!
Persisches Zitronen - Safran - Hähnchen - Raffiniert und einfach. Über 10 Bewertungen und für lecker befunden. Mit ► Portionsrechner ► Kochbuch ► Video-Tipps!
