Showing posts with label beef. Show all posts
Showing posts with label beef. Show all posts
Monday, 24 December 2018
Identity Theft, Pizza, Burger, Spain
There is definitely something wrong! I know it! Lately, things are going quite differently around here. Just today, we did our spring cleaning, while winter just started a few days ago. My mind is off the track. Yes, you know, but this time it's even worse. I think I lost my identity. Someone robbed it. While I was thinking about writing something for the blog after such a long time and for not having just two entries for the whole year, the thoughts didn't come up in German, no, not even in English, but it was Spanish. I guess Rodrigo or Rodriguez is taking over again ...
Tuesday, 9 May 2017
Sale el Sol Tortillas del Trigo
Hoy tenemos algo completamente diferente. Ya ves. Vamos a tratar de cocinar algo Español en español. Empezamos de inmediato …
Ingredientes:
Un poco de ensalada verde
Seis tomates pequeños
Un pimiento rojo
Un pieza de la carne sazonada/marinada – 100-200 Gramos (de vaca, pollo o cordero)
100 g chorizo
Una cebolla pequeña (las rojas son mejor)
Un poco de queso
Tortillas del trigo
Sel, pimienta
Un poco de zumo de limon
Un poco de ensalada verde
Seis tomates pequeños
Un pimiento rojo
Un pieza de la carne sazonada/marinada – 100-200 Gramos (de vaca, pollo o cordero)
100 g chorizo
Una cebolla pequeña (las rojas son mejor)
Un poco de queso
Tortillas del trigo
Sel, pimienta
Un poco de zumo de limon
Elaboración:
Cortar la ensalada verde, los tomates y el pimiento rojo en trozos pequeños. Sazone con sal y pimienta. Mezclar con el zumo de limón.
Cortar la ensalada verde, los tomates y el pimiento rojo en trozos pequeños. Sazone con sal y pimienta. Mezclar con el zumo de limón.
Cortar la cebolla en aros.
Freír la carne y el chorizo. Después cortar en trozos pequeños.
Ahora, empezamos con el tortilla del trigo. Calentar la tortilla. Después ponga la ensalada en la tortilla.
Después los trozas del chorizo y un poco de queso.
Después la carne y los aros de cebolla.
Eso es todo. Ahora envolverlo y comérselo. Disfrute de su comida!
Un poco de papel de aluminio podría ayudarle.
Are you still with me? How good was your Spanish to understand the recipe or did you need no knowledge of Spanish at all, because the photos were telling everything?
Just to make sure, let us go through it again …
Sunrise wheat tortillas
Maybe there is a reason for the name of the dish, but at least the sun is really out these days. I could have called it summer tortillas, but … I didn’t. My call!
But now, without any further ado …
Ingredients:
A little bit lettuce
Six small tomatoes
One red bell pepper
A piece of seasoned/marinated meat – 100-200 g (beef, chicken or lamb)
100 g chorizo
One small onion (the red ones are better)
Some cheese
Wheat tortillas
Sal, pepper
A splash of lemon juice
A little bit lettuce
Six small tomatoes
One red bell pepper
A piece of seasoned/marinated meat – 100-200 g (beef, chicken or lamb)
100 g chorizo
One small onion (the red ones are better)
Some cheese
Wheat tortillas
Sal, pepper
A splash of lemon juice
Method:
Cut the lettuce, tomatoes and red bell pepper into small pieces. Season with salt and pepper. Mix with the lemon juice.
Cut the lettuce, tomatoes and red bell pepper into small pieces. Season with salt and pepper. Mix with the lemon juice.
Cut the onion into rings.
Fry the meat and the chorizo. Then cut it into small pieces.
Now, we can start with the wheat tortilla. Warm up the tortilla. Then put the salad on the tortilla.
Then the chorizo and cheese.
Then the meat and the onion rings.
That’s all. Now wrap it up and eat it. Enjoy your meal!
A little bit of aluminium foil could help you.
Und weil das ganze jetzt so schön war hier nochmal für alle die, die weder viel mit Spanisch noch mit Englisch am Hut haben …
Wir wollen da, wie schon zuvor, nicht lange rum fackeln und einfach loslegen …
Sonnenaufgangstortillas
Gut, euch kann ich’s ja sagen, wenn ihr wollt könnt ihr es auch zum Frühstück essen oder auch zum Mittag oder zum Abendessen oder nachts oder zwischendurch oder wenn ihr Hunger habt. Was auch immer, die Sonne ist draußen, also hier mein Beitrag …
Zutaten:
Etwas grüner Salat
Sechs kleine Tomaten
Eine rote Paprika
Ein Stück gewürztes/mariniertes Fleisch – 100-200 g (Rind, Hähnchen oder Lamm)
100 g Chorizo
Eine kleine Zwiebel (die roten sind besser)
Etwas Käse
Weizentortillas
Salz, Pfeffer
Ein wenig Zitronensaft
Etwas grüner Salat
Sechs kleine Tomaten
Eine rote Paprika
Ein Stück gewürztes/mariniertes Fleisch – 100-200 g (Rind, Hähnchen oder Lamm)
100 g Chorizo
Eine kleine Zwiebel (die roten sind besser)
Etwas Käse
Weizentortillas
Salz, Pfeffer
Ein wenig Zitronensaft
Zubereitung:
Den Salat, Tomaten und rote Paprika in kleine Stücke schneiden. Kit Salz und Pfeffer würzen. Mit dem Zitronensaft mischen.
Den Salat, Tomaten und rote Paprika in kleine Stücke schneiden. Kit Salz und Pfeffer würzen. Mit dem Zitronensaft mischen.
Die Zwiebel in Ringe scheiden.
Das Fleisch und die Chorizo anbraten. Dann in kleine Stücke scheiden.
Jetzt können wir mit der Weizentortilla anfangen. Die Tortilla aufwärmen. Dann den Salat auf die Tortilla geben.
Dann die Chorizo und Käse.
Dann das Fleisch und die Zwiebelringe.
Das ist alles. Nun zusammenfalten und essen. Guten Appetit!
Ein wenig Albfolie könnte helfen.
So, nun habt ihr wohl genug, oder soll ich das ganze jetzt nochmal in irgend einem Dialekt abspulen. Aber ich denke bei ‘datt’, ‘watt’, ‘ett’ und irgendwelchen Spezialausdrücken flippt die Autokorrektur – oder doch eher ich – völlig aus und es wird kein glückliches Ende nehmen.
Das würde niemand wollen.
No one would want that.
Nadie querría eso.
Kimse isterim.
Personne ne voudrait que.
कोई भी उस चाहेगा।
誰もそれを望んないだろう。
I think, this is a very good point to stop this post. I hope you enjoyed it. Hey, after all, this still is … Cooking Around the World!
Sunday, 16 April 2017
#Foodfitness with Beef and Cheese Empanadillas
It is about time I start putting up some more food here on our blog. It has been quite a while of inactivity, which doesn't mean I haven't been active. In fact I have been very active and I have been doing quite some exercise, enjoying it together with my beautiful wife. Life is really good!
Now, though, it is time again for some other kind of exercise again ... food fitness.
Let's have some Spanish food today, which you could also use for a picnic, if the weather so permits.
Ingredients:
450 g flour
1 tsp. baking powder
1 tbsp. butter
1 egg
1 tsp. honey
pinch of salt
lukewarm water
1 onion (finely chopped)
some chillies (to your liking, finely chopped)
2 cloves of garlic (finely chopped)
500 g minced beef
smoked paprika
salt, pepper
2 tbsp. tomato puree
basil, rosemary, mint
3 spring onions (chopped in rings)
150 g grated cheese (whatever kind you fancy)
30 g sultanas
oil for frying
Method:
First of all we go for the dough, setting the tone for the whole thing, putting some energy in the preparation, for there will be much energy in the consumption as well, although I am not quite sure whether you want to hear it.
Put the flour with the baking powder in a bowl, rub in the butter. Then add the salt, honey and egg. Knead the dough in a fitness-like fashion adding as much of lukewarm water as it needs to bring the whole dough together.
Then let the dough rest for at least 30 minutes. In case you also need that rest, I guess you have to give it some more time. Otherwise you can you the time wisely to already prepare the filling.
You start off with the onions in a large pan, let the chillies and the garlic join. After the onions are translucent you can put in the meat and season it with salt, pepper and the smoked paprika. Once the meat has gained sufficient colour you can add the tomato puree and go on frying as long until it is all relatively dry. We don't want the filling too wet to cause any problems.
Just when it is all ready that far, turn off the heat and add the basil, rosemary, mint, spring onions, cheese and sultanas. It might look a little bit like this ...
You have some time for it to cool off a bit. That will be the time to prepare the individual empanadillas and have some extra exercise. If you still feel you need more exercise, do some push-ups, squats or crunches later on, but here we go with good old food fitness ...
Try to make it thin. This way you will enjoy the filling much later when all is finished. Give it your all. You want to feel those muscles in yours so you can actually say you have done some real exercise. Get some round shapes out of the dough for the final empanadillas. We got a special tool for it here so it will work out perfectly with the shape and sticking in the filling.
Give every circle of dough, we had 15 in the end, a teaspoon of filling or a little bit more, as your conscience permits and as you will be able to seal them properly afterwards. We don't want any filling to exit while frying. We only want to let the filling exit in your mouth while eating.
If it looks like this you might be doing it right. To ensure they are securely shut, you can use a fork to seal them well.
Then enjoy the time for frying the empanadillas in sufficient oil and hopefully they are securely shut. I didn't do it so well, when I tried it the other week, but this batch went perfectly well without incidents ... for my wife was helping to make it happen just fine.
Now the only thing that remains is enjoy your empanadillas with some salad and a beer ... any kind of beer. It doesn't need to be Spanish, although I wouldn't mind a bottle of Estrella de Galicia.
We hope you had enough exercise preparing the empanadillas. As for my part I feel like I still have to do some more exercise. These days I am kind of crazy about doing some exercise. That's not bad, after all the body feels a lot better when it is filled with muscles and not with ... anyway, I don't want to suggest anything here, but just that I am always going to enjoy some good food exercise, when it also leads to some tasty results. It would really make me feel bad, if I would put in all the effort in preparing and eating if it wouldn't be worth it.
In this very case here of the empanadillas we can assure you that it was absolutely worth it and we are going to enjoy it any time.
We hope you are having a good time and are keeping healthy!
Now, though, it is time again for some other kind of exercise again ... food fitness.
Let's have some Spanish food today, which you could also use for a picnic, if the weather so permits.
Ingredients:
450 g flour
1 tsp. baking powder
1 tbsp. butter
1 egg
1 tsp. honey
pinch of salt
lukewarm water
1 onion (finely chopped)
some chillies (to your liking, finely chopped)
2 cloves of garlic (finely chopped)
500 g minced beef
smoked paprika
salt, pepper
2 tbsp. tomato puree
basil, rosemary, mint
3 spring onions (chopped in rings)
150 g grated cheese (whatever kind you fancy)
30 g sultanas
oil for frying
Method:
First of all we go for the dough, setting the tone for the whole thing, putting some energy in the preparation, for there will be much energy in the consumption as well, although I am not quite sure whether you want to hear it.
Put the flour with the baking powder in a bowl, rub in the butter. Then add the salt, honey and egg. Knead the dough in a fitness-like fashion adding as much of lukewarm water as it needs to bring the whole dough together.
Then let the dough rest for at least 30 minutes. In case you also need that rest, I guess you have to give it some more time. Otherwise you can you the time wisely to already prepare the filling.
You start off with the onions in a large pan, let the chillies and the garlic join. After the onions are translucent you can put in the meat and season it with salt, pepper and the smoked paprika. Once the meat has gained sufficient colour you can add the tomato puree and go on frying as long until it is all relatively dry. We don't want the filling too wet to cause any problems.
Just when it is all ready that far, turn off the heat and add the basil, rosemary, mint, spring onions, cheese and sultanas. It might look a little bit like this ...
You have some time for it to cool off a bit. That will be the time to prepare the individual empanadillas and have some extra exercise. If you still feel you need more exercise, do some push-ups, squats or crunches later on, but here we go with good old food fitness ...
Try to make it thin. This way you will enjoy the filling much later when all is finished. Give it your all. You want to feel those muscles in yours so you can actually say you have done some real exercise. Get some round shapes out of the dough for the final empanadillas. We got a special tool for it here so it will work out perfectly with the shape and sticking in the filling.
Give every circle of dough, we had 15 in the end, a teaspoon of filling or a little bit more, as your conscience permits and as you will be able to seal them properly afterwards. We don't want any filling to exit while frying. We only want to let the filling exit in your mouth while eating.
If it looks like this you might be doing it right. To ensure they are securely shut, you can use a fork to seal them well.
Then enjoy the time for frying the empanadillas in sufficient oil and hopefully they are securely shut. I didn't do it so well, when I tried it the other week, but this batch went perfectly well without incidents ... for my wife was helping to make it happen just fine.
Now the only thing that remains is enjoy your empanadillas with some salad and a beer ... any kind of beer. It doesn't need to be Spanish, although I wouldn't mind a bottle of Estrella de Galicia.
We hope you had enough exercise preparing the empanadillas. As for my part I feel like I still have to do some more exercise. These days I am kind of crazy about doing some exercise. That's not bad, after all the body feels a lot better when it is filled with muscles and not with ... anyway, I don't want to suggest anything here, but just that I am always going to enjoy some good food exercise, when it also leads to some tasty results. It would really make me feel bad, if I would put in all the effort in preparing and eating if it wouldn't be worth it.
In this very case here of the empanadillas we can assure you that it was absolutely worth it and we are going to enjoy it any time.
We hope you are having a good time and are keeping healthy!
Wednesday, 12 April 2017
Paprika Beer and Beef Goulash
What are we doing today?
The same we do every day – we take over the world!!!
Really? Would it be worth it? Nah, it's better to be satisfied with what you have. It's more worth ging for something else ...
For today, I have selected this …
That would be some kind of beef goulash with paprika and beer or … hm … eh … well, let’s call it Paprika Beer and Beef Goulash.
Let’s do it then, if I still get it right …
Ingredients:
A knob of butter
500 g beef, cubed
1 large onion, chopped
3 cloves of garlic, chopped
1 red bell pepper, cut
1 red chilli, chopped
300 ml lager
500 ml beef stock
Salt, pepper, smoked pepper
A knob of butter
500 g beef, cubed
1 large onion, chopped
3 cloves of garlic, chopped
1 red bell pepper, cut
1 red chilli, chopped
300 ml lager
500 ml beef stock
Salt, pepper, smoked pepper
Method:
So, what are we going to do first? I suppose it goes somewhat like this …
So, what are we going to do first? I suppose it goes somewhat like this …
Melt the butter in a large pan at medium heat. Then seal of the beef in the pan. Once you have done that, briefly remove the beef from the pan. I’ll tell you, when it goes back.
Then chuck in the onion and let them go until translucent. Toss in the garlic, the bell pepper and the chilli.
What’s next? Yes … eh … hm, why not add the beef back to the pan and season with salt, pepper and smoked paprika.
Now we are almost there … well, it will need some time, but there are not many steps left. Therefore pour in the beer and the beef stock. Bring to the boil and let simmer for … until the beef is tender.
Yes, go for it. Right, it will still take a while, but, no worries.
Meanwhile you could think about what you want to have together with it. Maybe some lovely bread and an even lovelier salad. It’s just a suggestion.
Whatever the case … I think … I enjoyed it.
What else am I going to do with this post?
I have no idea ... although there would be tons of options, which on the other hand make thinks complicated again, but I think I could have something to eat. That always makes sense, doesn't it?
Paprika-, Bier- und Rindergulasch
Zutaten
In kleines Stück Butter
500 g Rindfleisch, gewürfelt
1 große Zwiebel, gehackt
3 Knoblauchzehen, gehackt
1 rote Paprikaschote, klein geschnitten
1 rote Chilli, gehackt
300 ml Bier
500 ml Rinderbrühe
Salz, Pfeffer und geräucherter Paprika
In kleines Stück Butter
500 g Rindfleisch, gewürfelt
1 große Zwiebel, gehackt
3 Knoblauchzehen, gehackt
1 rote Paprikaschote, klein geschnitten
1 rote Chilli, gehackt
300 ml Bier
500 ml Rinderbrühe
Salz, Pfeffer und geräucherter Paprika
Zubereitung
So, was machen wir als erstes? Gut, ich denke, es läuft folgendermaßen …
So, was machen wir als erstes? Gut, ich denke, es läuft folgendermaßen …
Die Butter bei mittlerer Hitze in einer großen Pfanne zerlassen. Dann die Rindfleischstücke rein und von allen Seiten anbraten. Wenn das erledigt ist, das Fleisch kurz aus der Pfanne entfernen. Ich sag dann bescheid, wenn es wieder rein kann.
Nun die Zwiebel reinwerfen und sie glasig dünsten. Den Knoblauch, die geschnittene Paprika und die Chilli dazugeben.
Wie geht’s weiter? Ja … äh … nun, warum nicht das Fleisch zurück in die Pfanne geben und das ganze mit Salz, Pfeffer und Paprika würzen.
Jett sind wir schon fast fertig … nun, es wird zwar noch eine Weile dauern, aber es sind nicht mehr viele Arbeitsschritte übrig. Daher nun das Bier und die Rinderbrühe angießen, alles zum Kochen bringen und köcheln lassen … bis das Rindfleisch schön zart ist.
Dann irgendwann ist es Zeit zum Essen und man könnte es so servieren, wie auf den Bildern oben gezeigt … oder man hat noch eine andere tolle Idee.
Mahlzeit!
Friday, 13 June 2014
Mexican Guacamole and Beef Wraps
You can not avoid it, whether you like it or not. At the moment it's football, on television, radio, in conversations and ... yes ... and food blogs, too. No worries, though, I will focus on the food here.
Today we are concentrating on Mexico, although it would have been interesting to have some Dutch, Spanish or Cameroonian food. As you know, or maybe not, Mexican is one of my favourite cuisines and it ignited (not just because of the chillies) my interest for cooking in the first place.
Therefore, it's the only right thing to give you some Mexican food today and ... Guacamole and Beef Wraps it will be.
I show them unwrapped to you, so you get a better picture ... or was it just the fact I couldn't stand it any longer to wait to eat the food.
Ingredients:
One ripe avocado
Juice of two limes
3-5 red chillies, finely chopped
3-5 cocktail tomatoes, quartered
2-3 cloves of garlic, finely chopped
One small onion, finely chopped
Salt, pepper
Beef steaks
Olive oil
Wheat tortillas
Cheddar cheese
Fresh coriander, chopped up
Method:
First of all marinate the beef for at least half an hour. Oh, yes, of course, with the following, the juice of one lime, a splash of olive oil, 1-2 garlic cloves, 2-3 red chillies, salt and pepper.
Then go for the guacamole. Spoon out the flesh from your avocado and mix it together with the remaining lime juice, chillies and garlic and while we are at it, the tomatoes and onion. Season according to your taste with salt and pepper.
Now, after the beef has marinated enough, cook the meat with some more olive oil in a pan. Leave to rest afterwards and cut into pieces.
If you haven't made fresh wheat tortillas for yourself, you need to heat them up a bit now. Spread some of the guacamole on each tortilla and add a few pieces of beef. Grate over some cheddar cheese and be generous with some fresh coriander.
Ready to eat. Fold it once and eat quickly or bother to wrap things up properly and eat. Don't forget to enjoy it. If it's too hot, you are too weak or you simply need to use less chillies.
Here we go again with Bloggers Around the World: World Cup 2014 Brazil.
Additionally I will send this post over to Karen's (Lavender and Lovage) Cooking with Herbs, which is hosted this month on Lancashire food.
Today we are concentrating on Mexico, although it would have been interesting to have some Dutch, Spanish or Cameroonian food. As you know, or maybe not, Mexican is one of my favourite cuisines and it ignited (not just because of the chillies) my interest for cooking in the first place.
Therefore, it's the only right thing to give you some Mexican food today and ... Guacamole and Beef Wraps it will be.
I show them unwrapped to you, so you get a better picture ... or was it just the fact I couldn't stand it any longer to wait to eat the food.
Ingredients:
One ripe avocado
Juice of two limes
3-5 red chillies, finely chopped
3-5 cocktail tomatoes, quartered
2-3 cloves of garlic, finely chopped
One small onion, finely chopped
Salt, pepper
Beef steaks
Olive oil
Wheat tortillas
Cheddar cheese
Fresh coriander, chopped up
Method:
First of all marinate the beef for at least half an hour. Oh, yes, of course, with the following, the juice of one lime, a splash of olive oil, 1-2 garlic cloves, 2-3 red chillies, salt and pepper.
Then go for the guacamole. Spoon out the flesh from your avocado and mix it together with the remaining lime juice, chillies and garlic and while we are at it, the tomatoes and onion. Season according to your taste with salt and pepper.
Now, after the beef has marinated enough, cook the meat with some more olive oil in a pan. Leave to rest afterwards and cut into pieces.
If you haven't made fresh wheat tortillas for yourself, you need to heat them up a bit now. Spread some of the guacamole on each tortilla and add a few pieces of beef. Grate over some cheddar cheese and be generous with some fresh coriander.
Ready to eat. Fold it once and eat quickly or bother to wrap things up properly and eat. Don't forget to enjoy it. If it's too hot, you are too weak or you simply need to use less chillies.
Here we go again with Bloggers Around the World: World Cup 2014 Brazil.
Additionally I will send this post over to Karen's (Lavender and Lovage) Cooking with Herbs, which is hosted this month on Lancashire food.
Thursday, 12 June 2014
Brazil vs Croatia - Filé à Osvaldo Aranha vs Fritule
Finally, this is the day where the World Cup 2014 in Brazil starts. Brazil and Croatia will kick off in the opening game in São Paulo. Who will win? I don't know and I don't favour any country is this tournament. Whoever wins, wins.
However, when it comes to individual cuisines of the various countries, things are different. There I know what I am looking for, great taste and lovely food.
All that leads us to the Bloggers Around the World: World Cup 2014 Brazil. From today on things get serious. At a day such as this you can share Brazilian and Croatian dishes. Watch out for more tweets or post on the Cooking Around the World Facebook page to find out what you can share with us on what day. Or simply keep up to date the real World Cup.
Well then, today it's Brazil vs Croatia and while it's the opening, I decided to do a food Brazil vs Croatia as well. Since I can't eat two large savoury dishes in one day, I went for one savoury and one sweet.
Let's go Brazil first ...
Filé à Osvaldo Aranha
Ingredients:
Fillets of beef
One onion, chopped up
One beaten egg
Two large knobs of butter
80 g cassava flour
Garlic, finely sliced and fried
Salt, Pepper
Flat leaved parsley, coarsely chopped
One spring onion,chopped in rings
A few potatoes to make potato chips
Method:
Things are quite fast paced here. The fillets of beef need 3-4 minutes on each side a brief time for resting. The potato chips won't take too long, once you have cut the potatoes in shape.
The bit that takes slightly more time is the Farofa. So I decided to start with this one. All the other jobs you can do in between.
Have a sufficiently large pan ready and melt some butter. Then add the chopped up onions and soften them. After that you add the beaten egg and scramble it. Finally you add the cassava flour and season with salt and pepper ... not too much salt.
Stir the whole bit ... eh ... a bit and let it go until it gains some colour.
As I mentioned, the beef needs 3-4 minutes on each side. Use a frying pan for that with some butter in it.
Be careful, when you fry the potato chips. Make sure, you patted the potato bits dry before tossing them into the hot oil.
A general reminder, don't burn anything ... especially not your fingers or any other body parts.
When everything is ready, plate up. The amount of Farofa should be enough for four people. In order to assure that, you can also serve steamed rice alongside. I read, that this is done in Brazil, too. For me, that was fine. I wasn't in need of any rice here.
Anyway, serve he fillet of beef with the fried garlic on top. On the side you put the Farofa, which you garnish with the parsley and spring onion rings. Of course, don't forget the chips and ... whatever drink you need alongside it.
That was a quick and lovely dish. However, I would recommend not to use too much salt on the Farofa and I guess, a small serving of the Farofa is sufficient.
Onward to Croatia ...
Fritule
Ingredients:
2 eggs
1 tbsp. vanilla sugar
3 tbsp. sugar
50 g raisins
Zest and juice of one lemon
1 tbsp. vegetable oil
2 tbsp. plum brandy (or brandy or rum)
1 sachet of dried yeast (7 g)
500 g flour
Water, if the dough is still too dry (we want it slightly sticky)
Oil for frying
Method:
Let's make the dough for the fritule. Ahem, what else should we be doing?!
Get a large bowl and crack the eggs into it. Add the sugar, including vanilla sugar, and whisk it together. Then add the raisins, lemon zest and juice, vegetable oil and the plum brandy. Thoroughly mix things up ... no ... through.
Combine the yeast with the flour and then add it to the bowl. Bring all the ingredients together. Use as much water to get the right dough, not too dry, but not too wet either, you know. No? You will see, slightly wet that is.
Cover the bowl and leave to rise until doubled in size.
After that make small balls from the dough. Does that not remind you of football a little bit. You could even serve the finished product to the football watching persons in your household ... but don't forget, there is booze in these small donuts.
Yes, we got carried away. we won't have a finished product unless we do some frying for those balls. Have sufficient vegetable oil in a pan for it. The fritule need to have the chance to float in the oil without touching the bottom of the pan.
A sensible thing to do is to put the small donuts onto kitchen paper after remove them from the oil. Later you can put them into an appropriate bowl for serving.
Hm ... eh ... well, it's best to sprinkle them with some icing sugar before serving and you can also use some wooden sticks for people to help themselves to the fritule.
I reckon, as a snack for the game they would just do or ... have them any other time you want. Well, I was satisfied here, too.
What should I say to this? Brazil vs Croatia: 1 - 1. I hope we get some more lovely dishes for Bloggers Around the World during the World Cup.
However, when it comes to individual cuisines of the various countries, things are different. There I know what I am looking for, great taste and lovely food.
All that leads us to the Bloggers Around the World: World Cup 2014 Brazil. From today on things get serious. At a day such as this you can share Brazilian and Croatian dishes. Watch out for more tweets or post on the Cooking Around the World Facebook page to find out what you can share with us on what day. Or simply keep up to date the real World Cup.
Well then, today it's Brazil vs Croatia and while it's the opening, I decided to do a food Brazil vs Croatia as well. Since I can't eat two large savoury dishes in one day, I went for one savoury and one sweet.
Let's go Brazil first ...
Filé à Osvaldo Aranha
Ingredients:
Fillets of beef
One onion, chopped up
One beaten egg
Two large knobs of butter
80 g cassava flour
Garlic, finely sliced and fried
Salt, Pepper
Flat leaved parsley, coarsely chopped
One spring onion,chopped in rings
A few potatoes to make potato chips
Method:
Things are quite fast paced here. The fillets of beef need 3-4 minutes on each side a brief time for resting. The potato chips won't take too long, once you have cut the potatoes in shape.
The bit that takes slightly more time is the Farofa. So I decided to start with this one. All the other jobs you can do in between.
Have a sufficiently large pan ready and melt some butter. Then add the chopped up onions and soften them. After that you add the beaten egg and scramble it. Finally you add the cassava flour and season with salt and pepper ... not too much salt.
Stir the whole bit ... eh ... a bit and let it go until it gains some colour.
As I mentioned, the beef needs 3-4 minutes on each side. Use a frying pan for that with some butter in it.
Be careful, when you fry the potato chips. Make sure, you patted the potato bits dry before tossing them into the hot oil.
A general reminder, don't burn anything ... especially not your fingers or any other body parts.
When everything is ready, plate up. The amount of Farofa should be enough for four people. In order to assure that, you can also serve steamed rice alongside. I read, that this is done in Brazil, too. For me, that was fine. I wasn't in need of any rice here.
Anyway, serve he fillet of beef with the fried garlic on top. On the side you put the Farofa, which you garnish with the parsley and spring onion rings. Of course, don't forget the chips and ... whatever drink you need alongside it.
That was a quick and lovely dish. However, I would recommend not to use too much salt on the Farofa and I guess, a small serving of the Farofa is sufficient.
Onward to Croatia ...
Fritule
Ingredients:
2 eggs
1 tbsp. vanilla sugar
3 tbsp. sugar
50 g raisins
Zest and juice of one lemon
1 tbsp. vegetable oil
2 tbsp. plum brandy (or brandy or rum)
1 sachet of dried yeast (7 g)
500 g flour
Water, if the dough is still too dry (we want it slightly sticky)
Oil for frying
Method:
Let's make the dough for the fritule. Ahem, what else should we be doing?!
Get a large bowl and crack the eggs into it. Add the sugar, including vanilla sugar, and whisk it together. Then add the raisins, lemon zest and juice, vegetable oil and the plum brandy. Thoroughly mix things up ... no ... through.
Combine the yeast with the flour and then add it to the bowl. Bring all the ingredients together. Use as much water to get the right dough, not too dry, but not too wet either, you know. No? You will see, slightly wet that is.
Cover the bowl and leave to rise until doubled in size.
After that make small balls from the dough. Does that not remind you of football a little bit. You could even serve the finished product to the football watching persons in your household ... but don't forget, there is booze in these small donuts.
Yes, we got carried away. we won't have a finished product unless we do some frying for those balls. Have sufficient vegetable oil in a pan for it. The fritule need to have the chance to float in the oil without touching the bottom of the pan.
A sensible thing to do is to put the small donuts onto kitchen paper after remove them from the oil. Later you can put them into an appropriate bowl for serving.
Hm ... eh ... well, it's best to sprinkle them with some icing sugar before serving and you can also use some wooden sticks for people to help themselves to the fritule.
I reckon, as a snack for the game they would just do or ... have them any other time you want. Well, I was satisfied here, too.
What should I say to this? Brazil vs Croatia: 1 - 1. I hope we get some more lovely dishes for Bloggers Around the World during the World Cup.
However, we don't want to focus all our activities just around the World Cup. This post goes also very well to the No Waste Food Challenge, which Elizabeth from Elizabeth's Kitchen Diary is managing together with some other lovely bloggers. This month it's Michelle turn from Utterly Scrummy Food For Families (I just love that title).
I was really lucky I still had cassava flour in my pantry or otherwise the Brazilian dish would not have been complete. However, I don't know, why I had cassava flour in the first place. Finally I found a way to use it.
As for the fritule, they were a brilliant opportunity to use the plum brandy on, which I kind of made myself, but never drink from it. So, I could even add this post to the No Waste Food Challenge twice.
Besides all this ... hm ... eh ... whatever ... don't forget to have fun and ... some delicious food from around the world ...
Tuesday, 10 June 2014
Will You Remember ... Forgotten, Not Forgiven
Do you still remember the last time I did a weird, strange, crazy, bonkers, whatever kind of post? Well, I could check, but that wouldn't mean I remember, rather the opposite.
I can still hear the voices in my head - no, not those voices - rather the singing kind of voices, music that is.
One such song is called 'Will You Remember?' from the album 'To the Faithful Departed' by The Cranberries. Well, I don't want to tell you right now what I think most of the time when that song is in my head, but you can be sure, I'm telling you in a minute, what I am thinking of right now.
However, there is another song, 'Forgiven, Not Forgotten' by The Corrs. Right away, I can tell you my thoughts are not tending towards the suicide part. I have a feeling I am stable at the moment. After all, there is no 'one eyed furry toy' on the bed ...
... right, it has two eyes and besides that, I have absolutely no idea of the 'bleeding heart torn apart, left on an icy grave'. As far as I know, stones don't bleed.
While we are at it, just a quick side fact, a concert of The Corrs was the only one I ever have been to in my life and I don't know, whether I will ever make it to another concert of someone else still.
Now, if you are not that woman from California, who is just called "AJ" in medical literature and who remembers every day of her life since age 11, you forget things and can't remember.
For sure I have some things in my life I don't want to remember, but on the other hand there are a lot more things I want to remember, like for example - and that's especially, if you are a food blogger - 'what was it I had been cooking there' or 'where did I got that idea from'. Yes, I will not forgive myself I have forgotten and ... I won't forgive myself a few other things.
Anyway, due to several reasons, there are some food photos piling up in my 'to blog' folder and I have no clue what to make of some. In order not to have them just for nothing, I present you now ...
THE FORGOTTEN
We can only call this 'Steamed Vegetables'. Right, some ingredients are obvious, but that's all ...
I'm sure it was tasty and filling, but, yes, really, indeed that's all.
Then I can offer you some pasta: 'Fussili Putanesca'. While the name should give us already some more hints on how to prepare this dish, I don't care t do some kind of research on what I might have done to it ...
Now you might say, why bother anyway, those dishes don't look too good either. Maybe I can improve things a tiny little bit with this board of tapas ...
Fine, just a tiny little bit ... maybe. When you look at it, the things on he board are no big deal to reproduce. It's cheese with thyme and honey, garlic prawns, a coleslaw with red bell peppers and chilli, just some simple black olives and a piece of baguette. Well, I can't remember, why I took this photo in the first place. For sure I was not planning to do any kind of post with it ... but I'm doing it now this way.
Like some dessert? Maybe some sort of brownies. Well, some sort of brownies you get ...
I don't have to remember how they tasted, for I am sure they where utterly yummy.
What else?
Burgers. Sure. Homemade chips. Sure. So what?
And yet, there is more pasta ...
This time it's orecchiette al forno. Of course, you can do it by mixing the almost cooked pasta with your favourite tomato sauce, toss over some mozzarella and basil, grate over some parmesan and make it al forno in your oven for about 30 minutes, I reckon.
On the other hand, you could always have some vegetables together with chorizo ...
... I guess I did it already before. So why this picture. Yes, 'why' always seems to be the hardest question.
Apart from this, forgetting can also pop up with a different face. I was reading 'a certain blog' with a post about making chocolate buttons. Well, a lovely idea. So I made some with dates and pistachios. No big deal. Melt chocolate, give it in round shapes onto baking parchment and drop a few pieces of dates and pistachios onto them ...
Those are a real treat ... oh, oh ... memories seem to come back. I think, I added a bit of vanilla extract to the melted chocolate, too. Once they have cooled down, you can wrap them up nicely and give them away as a foodie gift ...
... oopsy ... I must have forgotten. Some time later they were still standing in that shelf and I had no choice but to eat them for myself. What a shame!
I don't like to give myself credit for those date and pistachio chocolate buttons, but I simply forgot the blog I got the idea from. So, if you notice, give me a shout and we rectify this.
At this point I'd say we better stop. After all, we can't go on like this forever and ever. I even think, some of these photos could have given me an advantage in this month's Bloggers Around the World. Spontaneously, quickly and without much further hassle I could have produced an Italian or Spanish posts to link up on days Italy or Spain would be playing in the World Cup.
Fine, one more ...
I made some utterly scrumptious courgette fritters. Already on their own they where a hit, but I had something bigger in mind for them ... and I will still do it ... if I manage to get them like this again. Then I make sure not to forget, but to go for it.
In the meantime ...
I won't remember the food that I ate.
I won't remember champagne (because I didn't have any).
I won't remember the things that I cooked.
I will just shoot it in vain.
Will you remember?
Will you recall?
Will you remember?
Sunday, 27 April 2014
Adana Soup - Chickpea Soup with Meatballs
Another month has ticked away as have done many more before so. However, these days they just pass by and I ask myself: 'What have I done?' ... and I can't remember. Then things just go on ...
Yes, we have to go on with things. Due to the fact the month already has progressed so far, I don't want to miss to blog my contribution to this month's Bloggers Around the World: Turkey.
This is a simple chickpea soup with meatballs. The soup is named after the city of Adana which is located in the Southern part of Turkey. It's the fifth populous city in Turkey. Adana is a major agricultural, industry and commercial center. So far about geography. Now to cooking ...
Ingredients:
300 g chickpeas
1,5 l beef stock
200 g minced beef
A small bunch of parsley, chopped up
2 tomatoes, cut into smaller pieces
Cayenne pepper
Salt and pepper
White wine vinegar
Method:
The first thing to do is to cook the chickpeas in the stock until they are soft.
In the meantime mix the minced beef together with the parsley a pinch of salt, pepper and cayenne pepper and make small meatballs out of it.
When the chickpeas are ready, add the meatballs and the tomatoes to the pot and cook for further 15 minutes. Feel free to adjust the seasoning with salt and pepper.
Well, it's already time to eat. Serve on plates or bowls as you like it and finish off each portion with a splash of white wine vinegar.
So, here we go with my contribution to Bloggers Around the World: Turkey. It feels a little bit lazy, but ... hey ... who cares. The soup tasted fine and ... everything's fine.
Are you ready for May then? Bring it on then, it will be as good as the ones before ...
Yes, we have to go on with things. Due to the fact the month already has progressed so far, I don't want to miss to blog my contribution to this month's Bloggers Around the World: Turkey.
This is a simple chickpea soup with meatballs. The soup is named after the city of Adana which is located in the Southern part of Turkey. It's the fifth populous city in Turkey. Adana is a major agricultural, industry and commercial center. So far about geography. Now to cooking ...
Ingredients:
300 g chickpeas
1,5 l beef stock
200 g minced beef
A small bunch of parsley, chopped up
2 tomatoes, cut into smaller pieces
Cayenne pepper
Salt and pepper
White wine vinegar
Method:
The first thing to do is to cook the chickpeas in the stock until they are soft.
In the meantime mix the minced beef together with the parsley a pinch of salt, pepper and cayenne pepper and make small meatballs out of it.
When the chickpeas are ready, add the meatballs and the tomatoes to the pot and cook for further 15 minutes. Feel free to adjust the seasoning with salt and pepper.
Well, it's already time to eat. Serve on plates or bowls as you like it and finish off each portion with a splash of white wine vinegar.
So, here we go with my contribution to Bloggers Around the World: Turkey. It feels a little bit lazy, but ... hey ... who cares. The soup tasted fine and ... everything's fine.
Are you ready for May then? Bring it on then, it will be as good as the ones before ...
Tuesday, 1 April 2014
Read-Cook-Eat: Drei Männer im Schnee: Pasta with Beef
Just recently I have been to a book flea market and got some old books. Among this was the book Drei Männer im Schnee (Three Men in the Snow) by German writer Erich Kästner. He was born in 1899. The most popular ones of his books are children books, like Emil and the Detectives, which has been translated at least 21 languages. Some of the books were also adapted into films. Maybe you also know the movie The Parent Trap.
Whatsoever, we are not talking about any of the children books, but Three Men in the Snow, which was written in 1934.
Basically it is about a millionaire, who participates in a contest under a false name, wins the second price - a stay in an exquisite hotel. However, he goes there in disguise as a poor person, because he wants to see how they would treat him.
His daughter secretly calls the hotel to 'warn' them, but a mix-up occurs and they take the first winner of the contest as the millionaire and treat him very good and the real millionaire rather bad. Anyway, it's a funny book.
Well, we are not going to concentrate too much more on the book, but rather get cooking. The favourite dish of the millionaire is Nudeln mit Rindfleisch (Pasta with beef). There are not given any details in the book as to what it's like, but it reminded me of a dish my mom used to cook in my youth. So I took that as a guide and added the things I felt needed to be in there. It's nothing to fancy, but it tasted delicious.
Ingredients:
500 g pasta (Fussilli)
500 g beef, cut into cubes
Some flour
Some oil
250 g mushrooms (whatever you can get), sliced
500 ml beef stock
2 tsp. sweet paprika
2 cloves of garlic, finely chopped
1 onion, finely chopped
A knob or two of butter (or more)
A few sprigs of thyme
Salt and pepper
Method:
Really, you can cut the beef in the size you like. Lightly coat the meat with the flour and start browning it in a hot pan with some oil. While you are at it, season with salt, pepper and the sweet paprika. Once the beef is sufficiently browned remove it to a bowl.
Get some more oil into the pan and throw in the mushrooms together with the garlic and start softening them. When you are feeling you are getting there - you already have the lovely smell of garlic - add the leaves of the thyme and a good knob of butter. When the mushrooms are soft and shining lovely remove them from the pan and add them to he bowl with the beef.
Reduce the heat of the pan, add some more oil and another knob of butter into it. Time for the onion to go into the pan and to be softened. After that you can put the beef and the mushrooms back into the pan.
Then add the beef stock and bring everything to the boil. It's time to let things simmer and reduce. You can give it 30 minutes or more. In the end it should be ready together with the pasta.
Do as you wish, mix the pasta with the beef or simply serve the pasta on a plate and add a few ladle full of the beef and mushroom sauce. It's up to you. I thought a salad on the side would be lovely.
By the way, this time I took the photos in the front room instead of in the kitchen. I wanted to see, how things look there. Of course, this is only possible, when the light is right.
I hope you liked the dish. I did. Now let me tell you, why I came to this idea in the first place ...
The lovely Galina from Chez Maximka asked me whether I liked to do a joint reading-cooking challenge with her. What a wonderful idea! So we teamed up this month to go for it and you can join us in this reading and cooking feast.
The idea is to choose a novel, classic or modern, and find a quote about a meal or a dish and then let yourself be inspired by this and recreate this meal or dish in a blog recipe. It would also be very nice, when your post tells us a bit about the book you had in mind and maybe you could even do a quote from the book.
My first idea was something by Arthur Conan Doyle, Sherlock Holmes, but I couldn't find anything about a meal that could be used. Fine, next idea was Jules Verne's Twenty Thousand Leagues Under the Sea, but here the ingredients for the dishes were a bit too exotic for me. However, some other novels from Jules Verne would do just fine. Then there were also more than one ideas from Harper Lee's novel To Kill a Mockingbird.
However, there are endless opportunities, depending of course on what kind of books you read ... and obviously I am not referring to cook books.
I promise you, this will be a totally new experience of your favourite novel to taste and smell the food the characters are having. Well, somehow it's like 3D for books or even better 4D.
We hope, we can count you in. When you do join in, please use the above badge in your post and link back to Galina and me, and either use the link-up tool below or add the url of your post as a comment. Another option would be to email either of us with the link to your post (Galina's email is sasha1703 at yahoo dot com and mine is cookingatworld at yahoo dot co dot uk).
The challenge is on and will come to an end on 30 April 2014.
Galina will Pin all blogs posts taking part in this challenge, as well as RT and Google+. Of course I will RT and Google+ all posts that don't escape my notice.
Whatsoever, we are not talking about any of the children books, but Three Men in the Snow, which was written in 1934.
His daughter secretly calls the hotel to 'warn' them, but a mix-up occurs and they take the first winner of the contest as the millionaire and treat him very good and the real millionaire rather bad. Anyway, it's a funny book.
Well, we are not going to concentrate too much more on the book, but rather get cooking. The favourite dish of the millionaire is Nudeln mit Rindfleisch (Pasta with beef). There are not given any details in the book as to what it's like, but it reminded me of a dish my mom used to cook in my youth. So I took that as a guide and added the things I felt needed to be in there. It's nothing to fancy, but it tasted delicious.
Ingredients:
500 g pasta (Fussilli)
500 g beef, cut into cubes
Some flour
Some oil
250 g mushrooms (whatever you can get), sliced
500 ml beef stock
2 tsp. sweet paprika
2 cloves of garlic, finely chopped
1 onion, finely chopped
A knob or two of butter (or more)
A few sprigs of thyme
Salt and pepper
Method:
Really, you can cut the beef in the size you like. Lightly coat the meat with the flour and start browning it in a hot pan with some oil. While you are at it, season with salt, pepper and the sweet paprika. Once the beef is sufficiently browned remove it to a bowl.
Get some more oil into the pan and throw in the mushrooms together with the garlic and start softening them. When you are feeling you are getting there - you already have the lovely smell of garlic - add the leaves of the thyme and a good knob of butter. When the mushrooms are soft and shining lovely remove them from the pan and add them to he bowl with the beef.
Reduce the heat of the pan, add some more oil and another knob of butter into it. Time for the onion to go into the pan and to be softened. After that you can put the beef and the mushrooms back into the pan.
Then add the beef stock and bring everything to the boil. It's time to let things simmer and reduce. You can give it 30 minutes or more. In the end it should be ready together with the pasta.
Do as you wish, mix the pasta with the beef or simply serve the pasta on a plate and add a few ladle full of the beef and mushroom sauce. It's up to you. I thought a salad on the side would be lovely.
By the way, this time I took the photos in the front room instead of in the kitchen. I wanted to see, how things look there. Of course, this is only possible, when the light is right.
I hope you liked the dish. I did. Now let me tell you, why I came to this idea in the first place ...
The lovely Galina from Chez Maximka asked me whether I liked to do a joint reading-cooking challenge with her. What a wonderful idea! So we teamed up this month to go for it and you can join us in this reading and cooking feast.
My first idea was something by Arthur Conan Doyle, Sherlock Holmes, but I couldn't find anything about a meal that could be used. Fine, next idea was Jules Verne's Twenty Thousand Leagues Under the Sea, but here the ingredients for the dishes were a bit too exotic for me. However, some other novels from Jules Verne would do just fine. Then there were also more than one ideas from Harper Lee's novel To Kill a Mockingbird.
However, there are endless opportunities, depending of course on what kind of books you read ... and obviously I am not referring to cook books.
I promise you, this will be a totally new experience of your favourite novel to taste and smell the food the characters are having. Well, somehow it's like 3D for books or even better 4D.
We hope, we can count you in. When you do join in, please use the above badge in your post and link back to Galina and me, and either use the link-up tool below or add the url of your post as a comment. Another option would be to email either of us with the link to your post (Galina's email is sasha1703 at yahoo dot com and mine is cookingatworld at yahoo dot co dot uk).
The challenge is on and will come to an end on 30 April 2014.
Galina will Pin all blogs posts taking part in this challenge, as well as RT and Google+. Of course I will RT and Google+ all posts that don't escape my notice.
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