Moroccan Preserved Salt Lemons

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This is the special flavour boost that makes not only middle eastern dishes addictive! I used it in a chicken stuffing and it was delicious!!

5 organic lemons
4 Tsp + 1 Tbsp salt
Boiling water
Twist-off glass, large enough to hold 4 lemons

Cut lengthwise creases into 4 lemons as if you would quarter them. This way the lemons are quartered but are still connected in the middle. In these creases sprinkle eacch 1/4 Tsp salt and press together. Put them into the preservation glass together with 1 Tbsp salt and the juice of the fifth lemon. Fill up with boiling water and immediately close. Marinate for 3 weeks.
For cooking use only the lemon peel and juice.

HOME-MADE SMOKED SALMON

smoked salmon (2) (480x640)

HOME-MADE SMOKED SALMON

I was blown away by this idea of a Japanese friend of mine. This is THE BBQ hit! It is easy to make and tastes so delicious people will be crowding around to get more…this is the right stuff to forget your good manners.

 

Raw salmon filets (also sausages or hard boiled peeled eggs are great!)

Wood chips (cherry)

Charcoal

Grill

2 large deep aluminum trays

1 small aluminum tray

 

Light charcoal in a grill until glomming. Punch lots of holes in the small tray. Fill one large deep aluminum tray with ½-1 cm wood chips and set small tray upside down in the middle. Place on the grill and wait until smokes starts to form from the burning wood chips. Now place raw salmon filets, skin facing down, on the small tray and cover with the second large tray. Let smoke for about 30 minutes. The salmon will be of the consistency as oven baked salmon just with a smoky flavor.

SPANISH FRITTATA

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Sudden hungry guests and nothing extraordinary at home to make something yummy? Think again….there is always something around you can put together. Here is what I just made for an afternoon snack. This is also great for a pick-nick.

SPANISH FRITTATA

4 medium potatoes gut into thin slices

2 medium onions chopped finely

8 eggs

4 Tbsp olive oil

Optionally: 50 g ham cubed or shrimps

Salt and pepper

 

Cook potatoes in salted water for about 7 – 10 minutes until still firm to the bite and stain. Meanwhile heat 2 Tbsp olive oil and fry onions and ham until browned. Mix together all ingredients in a bowl. Heat oil in a medium pan and fill in batter, do not stir. Switch to medium heat and cover pan. Fry about 10 minutes until bottom of frittata is browned and top is not too liquid to flip. Lift with a spatula to loosen from pan. Flip onto a plate and slide back into plan, undone side facing down. Fry for 5 more minutes until done. Flip onto serving plate. Cut into triangles and serve lukewarm.

BACON COVERED ROSEMARY-PLUMS

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Its pick-nick time! I was looking for something yummy when cold, easy to prepare and bite size for an outdoor event …tadaaaaa…. for all those bacon lovers out there: this is for you!!

BACON COVERED ROSEMARY-PLUMS

Bacon

Dried plums

Fresh rosemary chopped

Toothpichs

 

Cut plums in half, sprinkle with rosemary and put back together. Cover with one layer of bacon and fix with a toothpick. Heat pan (without oil) and fry bacon plums from all sides until crisp.

HOME-MADE EASTER BREAD

osterbrot

 

HAPPY EASTER!!

Easter is not Easter without home-made fluffy eater bread on your table.

HOME-MADE EASTER BREAD

600 g all-purpose flour

1 Pack dry yeast

2 Tbsp sugar

½ Tsp salt

Lemon zest from 1 lemon

1 Egg

1 egg yolk

200 – 250 ml milk

4 Tsp white whine

1 Tsp dark rum

1 – 2 hands full of raisins (if desired)

1 egg whisked for brushing the outside

In a large bowl mix all dry ingredients. Form a mold in the middle and fill in all other ingredients (except raisins and extra egg). With a fork start mixing from the middle always taking in a bit more of the flour from the sides. Knead until a soft, not too sticky dough forms that springs back when you press a finger in. Cover and let rise at a warm place for 30 minutes. On the floured table counter knead again to get all the air out for about 2 minutes. Add in raisins and knead to evenly distribute them. Form a loaf or a braid and set on a parchment lined baking sheet. Cover with a clean kitchen towel, store at a warm place and let rise for 1 hour. Preheat oven to 180°C. Brush risen dough with whisked egg on the outside and put into the oven. Bake for 40 minutes. Let cool completely. This bread can be stored wrapped in plastic wrap for up to a week.

HAPPY EASTER!!

BEARS LEEK PESTO WITH CASHEW NUTS (BÄRLAUCH PESTO MIT CASHEW NÜSSEN)

bärlauchpesto

 

It is spring!! Sun, birds and bears leek are back! I just love the spring time! This is one of the first light spring recipes you should definitely try. Let the sun in!

 

BEARS LEEK PESTO WITH CASHEW NUTS (BÄRLAUCH PESTO MIT CASHEW NÜSSEN)

100 g bears leek (Bärlauch)

100 g cashew nuts

50 ml good quality olive oil

1 Tsp salt

Freshly ground pepper

 

In a blender blend together ingredients until it forms a smooth paste. Either directly use it or put it the pesto into a jar and cover with extra olive oil. The pesto will be good for a few weeks when refrigerated. Use to make delicious pasta with cocktail tomatoes or as a wonderful bread spread on chiabatta.

AUSTRIAN FRITTATEN SOUP

frittaten

 

This is a typical Austrian soup and so easy to make! (And the absolutely best meal if somebody had a hangover)

AUSTRIAN FRITTATEN SOUP

For 2:

For the quick soup:

½ L water

1 ½ cubes chicken broth (only good quality ones…my favorite are from Alnatura, DM)

(Of course the original is with a chicken soup made from scratch but with good quality broth cubes it is pretty good as well)

For the Frittaten:

1 egg

1 heaped Tbsp flour

50 ml milk

1 Tsp parsley

2 Tbsp oil

 

Bring the water with broth to a boil. Mix Frittaten ingredients with a fork until a smooth batter has formed. Heat oil in a large pan. When hot fill batter into pan and sway around to cover the whole bottom of the pan. The Frittate should be thin like a crepe. Fry on medium heat until browned flipping once to brown other side. Roll up and cut into thin slices. Serve soup with Fritatten and freshly cut chives

ADDICTIVE ONION DIP

onion dip

This 2 ingredient recipe is the most addictive dip for chips that you can imagine. It is done in only 10 min! Make double the portion for guests and it will still be gone in a second. I ended up licking out the bowl in front of everybody. 😉

ADDICTIVE ONION DIP

1 sour cream (125 g)

½ pack dried onion soup

Mix and let stand for at least 10 minutes. In this time the dried onion pieces soak up and become soft. Serve with riffled chips for maximum scooping.

HUMMUS (WITH OLIVES AND FETA)

hummus

 

This is a quickly made, exotic and delicious snack to serve your next unexpected lovely guests. It is prepared in just 5 minutes.

HUMMUS (WITH OLIVES AND FETA)

1 small can chick peas (about 250 g)
4 Tbsp Tahini (sesame puree)
4 Tbsp Olive oil
1 Tsp salt
1 garlic clove, crushed
Pepper
1 Tbsp lemon juice
olive oil and cayenne pepper for decoration

Blend everything in a blender. Add salt and pepper to taste. Arrange on a plate, drizzle with olive oil and sprinkle with cayenne pepper. Serve with olives, feta and white bread.

CHILI-TEQUILA JAM

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The cherry on the top of every cheese platter! The best friend for your favorite steak…

CHILI-TEQUILA JAM

1 kg large, red chilies (as hot as you like)
1 kg geling sugar (1:1)
50 ml Tequila (optional)

! Use plastic gloves or your hands will burn for days! Believe me, I made the experience!
Cut chilies into pieces. Mix with geling sugar in a large pot. With a hand blender puree the mixture. Cook bubbling for 8 minutes. Ann Tequila. Fill into sterile jam glasses and close. Place up side down for 5 minutes. Let cool and enjoy!