Jerk sweet potatoes

Jerk sweet potatoes

2 sweet potatoes
1 red onion
1 red chilli, deseeded
a handful of cherry tomatoes
2 tbsp sugar
generous pinch of allspice
1 lemon
a large knob of butter (40g)
1 lime
1 star anise
a small knob of ginger, grated
a small handful of parsley, chopped

Preheat the oven to 200ºC. Prick the potatoes all over and place directly on the oven shelf and bake for 45 minutes. Peel and dice the red onion and chop the chilli.
Chuck the onion, chilli, tomatoes, sugar, allspice and oil into a pan. Fry for a few minutes. Zest and juice the lemon into the pan.
Boil the tomato mixture then turn down to a medium heat and bubble until the tomatoes have almost broken down to a mush. Add the butter to another pan along with the zest of the lime, star anise and grated ginger.Melt the butter over a low heat, then remove the star anise.
Remove the potatoes once cooked, slice down the length but not right to the ends and push in the sides so that the opening becomes wider.
Fluff up the potato a little with a fork then pour over a little butter. Mash some more before adding the piquant tomatoes. Scatter over some parsley and serve with extra butter.

Winter Veggie Bake

Winter Veggie Bake


1 mug of long grain rice
1 butternut squash
glug of olive oil
sprig of fresh rosemary
sprig of fresh thyme
1 large courgette
1 onion
2 cloves of garlic
2 eggs
chunk of hard Italian cheese, grated
handful of pine nuts

Preheat the oven to 200°C and bring a pan of salted water to the boil. Tip the rice into the water and cook for 10 minutes until plump and cooked, as per packet instructions.
Strip the leaves from the rosemary and thyme and finely chop. Peel, deseed and dice the squash into thumb-nail sized pieces and bung into a roasting tray with a splash of olive oil, salt, pepper and the chopped herbs. Roast in the oven for 20 minutes.
Slice the courgette into rounds as thick as your finger and toss in a little salt, pepper and oil in a bowl. :ay them on a baking tray so there is no overlapping and roast for 15 minutes, or char-grill them on a hot, cast iron griddle for a minute or so on either side. Peel and finely slice the onion and garlic and gently sweat off in a frying pan for 10 minutes so that they are soft and sweet. Drain the cooked rice and tip into the bowl you used to toss the courgettes in oil. Stir in the grated cheese and leave to cool for 5 minutes. Crack the eggs into the rice and mix together with the cooked onions and garlic.
Press the rice into the bottom of a baking dish, then cover in a layer of courgette slices and scatter the top with the roasted squash. Finish with a handful of pinenuts and return to the oven for 10 minutes before serving.

Käsekuchen

Käsekuchen

Für den Teig: 
200 g Mehl 
75 g Zucker 
75 g Margarine 
1 Ei 
½ Pck. Backpulver 

Für die Füllung: 
125 g Margarine 
225 g Zucker 
1 Beutel Vanillezucker 
1 Beutel Puddingpulver, Vanillegeschmack 
3 Eier
1 Becher Quark 
1 Becher saure Sahne 
1 Becher süße Sahne 

Die Zutaten für den Knetteig werden in eine Schüssel gegeben, rasch zusammengeknetet und zur Seite gestellt.
Für die Füllung Margarine, Zucker, Vanillezucker, Puddingpulver und 3 Eier in einer Schüssel verrühren. Dann den Quark und die saure Sahne untermischen. Die süße Sahne steif schlagen und unterheben.
Den Knetteig in einer gefetteten Springform auslegen, etwa 2-3 cm am Rand hochziehen. Nun die Füllung in die Form geben, glatt streichen und ab in den vorgeheizten Backofen! Bei 180°C 1 Stunde backen.

http://www.chefkoch.de/rezepte/1218391227356456/Der-beste-Kaesekuchen-der-Welt.html

Butternut squash soup

Butternut squash soup

1 large butternut squash
3 potatoes
1 leek
3 vegetable stock cubes
1 tsp powdered ginger
1/2 tsp cumin
salt and pepper to taste

Cut cleaned butternut squash and potatoes in cubes. Slice the leek. Put everything in a large pot with the stock cubes and fill with water until the vegetables are just covered.
Cook until the vegetables are tender, then puree the soup. Add the ginger and cumin and salt and pepper if needed.

Roast squash with goats’ cheese

Roast squash with goats’ cheese

1 small butternut squash
75g vegetarian goats' cheese, sliced from a small log
1 x 200g tin whole plum tomatoes
2 garlic cloves, crushed
few sprigs fresh rosemary or thyme
1tbsp freshly grated vegetarian Parmesan

Preheat the oven to 180 C, 160 C fan, 350 F, gas 4. Cut the squash in half just where the fat bulbous part goes thinner. Use the thinner bit to roast on the side. Scoop out the seeds of the fat part with a spoon - you may need a small, sharp knife to get you started - and discard. Put a few goats' cheese slices in the cavity. Drain the tomatoes and add to the cavity with the garlic, herbs and some seasoning, and end with the rest of the goats' cheese. Then sprinkle over the Parmesan.

Place on a large double sheet of foil and scrunch up the edges. Bake for 1 hour or until the squash is tender and the cheese has browned and melted.

Baileys-Marzipan-Kuchen

Baileys-Marzipan-Kuchen

175g Zucker 
2 Pck. Vanillezucker 
3 Eier 
200ml Baileys Irish Cream 
200ml Öl 
etwas Milch 
200g Mehl 
50g Speisestärke 
1 Pck. Backpulver 
100g Haselnüsse, gemahlen 
75g Marzipan 
etwas Puderzucker 

Eier, Zucker und Vanillezucker mit den Rührbesen des Handrührgerätes auf höchster Stufe 1 Minute schaumig rühren. Öl unterrühren. Das Mehl mit Speisestärke und Backpulver mischen, sieben und portionsweise auf mittlerer Stufe unterrühren. Den Teil in 2/3 und 1/3 teilen.

Unter den 2/3-Teig Baileys rühren. Die gemahlenen Haselnüsse zufügen und ebenfalls unterrühren. Unter den 1/3-Teig die Marzipanrohmasse rühren, evtl. etwas Milch beigeben.

Backofen auf 170°C Umluft vorheizen. Die Baileysmischung in einer gefetteten Springform verteilen. Die Marzipanmischung darüber verteilen. Nicht unterrühren. 50 Minuten im Backofen backen.

Danach in der Form etwas auskühlen lassen. Mit Puderzucker bestäuben und servieren.

Beer Bread

Beer Bread

3 cups flour
1 1/2 tbsp baking powder
1 tbsp salt
3 tbsp sugar
400-450ml beer

Combine flour, baking powder and salt, 3 tablespoons of sugar and 400-450ml of beer in a bowl and stir together with a wooden spoon until well combined. Pour the mixture into a greased loaf pan. Bake for 35-40 minutes at 175°C, then drizzle with melted butter. Fragrant and tasty.

As seen on https://www.youtube.com/user/CookingAndCrafting