Hackbraten
500 g gemischtes Hackfleisch
1 altbackenes Brötchen
1 Ei
1 Zwiebel
1/2 Bund Petersilie
1/2 TL Paprika edelsüß
1 TL mittelscharfen Senf
1/2 TL Thymian getrocknet
Salz und Pfeffer
1 EL Öl zum Anbraten
400 ml Fleischbrühe oder Wasser
3 - 4 EL Tomatenmark
1 Becher süße Sahne
2 TL Stärke oder Mehl
schwarzer Pfeffer
Zuerst die Brötchen in Wasser einweichen. Währenddessen die Zwiebel schälen und in feine Würfel schneiden. Die Petersilie waschen und ebenfalls fein schneiden.
Das Hackfleisch in eine große Schüssel geben. Das eingeweichte Brötchen
gut ausdrücken und zusammen mit den Gewürzen, dem Ei und der Petersilie
mit den Händen zu einem geschmeidigen Fleischteig für den Hackbraten
vermischen.
Den Hackbraten zu einem Art Brotlaib formen.
In einem genügend großen Topf Fett erhitzen.
Den Hackbraten in den Topf geben und ringsum kräftig anbraten bis der Hackbraten etwas Farbe angenommen hat.
Mit der Fleischbrühe oder Wasser ablöschen. Salzen oder einen Brühwürfel zugeben.
Für die Soße etwas Tomatenmark und Senf in den Topf mit dem Hackbraten
einrühren. Deckel drauf und den Hackbraten etwa eine Stunde langsam
kochen lassen. Nachdem der Braten durch gegart ist, den Hackbraten
heraus nehmen und warm halten.
Die Sahne mit Stärke oder Mehl mischen und die Soße damit abbinden.
Hierzu einfach die angerührte Sahne in den Soßentopf geben und die Soße
einmal kräftig aufkochen lassen, bis die Stärke abbindet. Noch einmal
einige Minuten köcheln lassen und währenddessen die Soße zum Hackbraten
mit Salz und Pfeffer nachwürzen.
Sunday, 11 January 2015
Banana Nutella Bread
Banana Nutella Bread
2 cups plain flour, plus more for dusting pan
¼ cup slivered almonds
10 tablespoons sugar
½ cup + ⅛ cup Nutella (heated for about 30 seconds in the microwave to make it more spreadable)
1 teaspoon baking soda
½ teaspoon salt
3 very ripe, soft, darkly-speckled bananas, mashed (about 1½ cups)
¼ cup plain yogurt
2 large eggs, beaten lightly
85g unsalted butter, melted and cooled
1 teaspoon vanilla extract
Preheat oven to 175º C. Grease a loaf pan and dust with flour, tapping out the excess.
Whisk all the dry ingredients together in a large bowl and set aside.
Mix the mashed bananas, yogurt, eggs, butter and vanilla with a wooden spoon in another bowl. Lightly fold the wet mixture into the dry mixture with a rubber spatula until just combined and the batter looks thick and chunky. Stir in the almonds.
Measure out the Nutella in a small bowl and heat in the microwave for 30-35 seconds, just until it's softened and stir together until it's the texture of frosting. Stir the Nutella into the batter being careful not to completely incorporate the two together. You want a swirled pattern here.
Transfer batter into the greased and dusted loaf pan.
Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean. It will take 25-30 minutes if you use mini loaf pans or 50-55 minutes for a regular one. Cool in the pan for five minutes then transfer to a wire rack.
2 cups plain flour, plus more for dusting pan
¼ cup slivered almonds
10 tablespoons sugar
½ cup + ⅛ cup Nutella (heated for about 30 seconds in the microwave to make it more spreadable)
1 teaspoon baking soda
½ teaspoon salt
3 very ripe, soft, darkly-speckled bananas, mashed (about 1½ cups)
¼ cup plain yogurt
2 large eggs, beaten lightly
85g unsalted butter, melted and cooled
1 teaspoon vanilla extract
Whisk all the dry ingredients together in a large bowl and set aside.
Mix the mashed bananas, yogurt, eggs, butter and vanilla with a wooden spoon in another bowl. Lightly fold the wet mixture into the dry mixture with a rubber spatula until just combined and the batter looks thick and chunky. Stir in the almonds.
Measure out the Nutella in a small bowl and heat in the microwave for 30-35 seconds, just until it's softened and stir together until it's the texture of frosting. Stir the Nutella into the batter being careful not to completely incorporate the two together. You want a swirled pattern here.
Transfer batter into the greased and dusted loaf pan.
Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean. It will take 25-30 minutes if you use mini loaf pans or 50-55 minutes for a regular one. Cool in the pan for five minutes then transfer to a wire rack.
Pumpkin and Chorizo Soup
Pumpkin and Chorizo Soup
1 teaspoon olive oil
1/2 onions (chopped)
2 cloves garlic (chopped)
2 chorizo sausage (casings removed)
3 cups chicken broth or chicken stock
2 cups pumpkin puree
1 potato (peeled and cut into 1 cm cubes)
1 tablespoon oregano
1 teaspoon cumin (ground)
1/4 cup cream
1 tablespoon coriander per bowl (chopped)
Directions:
1. Heat the oil in a pan.
2. Add the onions and saute until tender.
3. Add the garlic and saute until fragrant.
4. Add the chorizo and brown.
5. Add the chicken stock, pumpkin puree. potato, oregano, and cumin and bring to a boil.
6. Reduce the heat and simmer until the potato is tender, about 45 minutes.
7. Remove from the heat and let cool for 10 minutes.
8. Stir in the cream.
9. Pour some soup into a bowl and top with the cilantro.
1 teaspoon olive oil
1/2 onions (chopped)
2 cloves garlic (chopped)
2 chorizo sausage (casings removed)
3 cups chicken broth or chicken stock
2 cups pumpkin puree
1 potato (peeled and cut into 1 cm cubes)
1 tablespoon oregano
1 teaspoon cumin (ground)
1/4 cup cream
1 tablespoon coriander per bowl (chopped)
Directions:
1. Heat the oil in a pan.
2. Add the onions and saute until tender.
3. Add the garlic and saute until fragrant.
4. Add the chorizo and brown.
5. Add the chicken stock, pumpkin puree. potato, oregano, and cumin and bring to a boil.
6. Reduce the heat and simmer until the potato is tender, about 45 minutes.
7. Remove from the heat and let cool for 10 minutes.
8. Stir in the cream.
9. Pour some soup into a bowl and top with the cilantro.
Sesame Brown Rice Salad with Shredded Chicken and Peanuts
Sesame Brown Rice Salad with Shredded Chicken and Peanuts
1 cup
long-grain brown rice
2 cups
shredded cooked chicken breast
1/2 cup
shredded carrot
1/3 cup
sliced green onions
1/4 cup
dry-roasted peanuts, divided
1 tablespoon
chopped fresh coriander
1/2 teaspoon
salt
2 tablespoons
fresh lime juice
4 teaspoons
canola oil
1 teaspoon
dark sesame oil
2
garlic cloves, minced
Cook
rice according to package directions. Transfer
rice to a large bowl; fluff with a fork. Cool. Add chicken, carrot,
onions, 2 tablespoons peanuts, 2 teaspoons coriander, and salt to rice;
toss to combine.
Combine juice and remaining ingredients in a small bowl. Drizzle oil mixture over rice mixture; toss to combine. Place 1 1/2 cups salad on each of 4 plates. Sprinkle each serving with 1 1/2 teaspoons remaining peanuts and 1/4 teaspoon remaining coriander.
Combine juice and remaining ingredients in a small bowl. Drizzle oil mixture over rice mixture; toss to combine. Place 1 1/2 cups salad on each of 4 plates. Sprinkle each serving with 1 1/2 teaspoons remaining peanuts and 1/4 teaspoon remaining coriander.
Saturday, 29 November 2014
Pumpkin Spice Cake with Maple Glaze
Pumpkin Spice Cake with Maple Glaze
¾ cup butter, room temperature
1 ½ cups white sugar
3 eggs
1 can pumpkin puree
3 cups flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1/2 tsp allspice
2 tsp cinnamon
½ tsp nutmeg
½ tsp ginger
1 cup buttermilk
Glaze:
1 cup icing sugar
1 tbsp maple syrup
4 tsp milk
Instructions
Preheat the oven to 170°C. Place a bundt cake pan on a baking sheet and generously grease it.
For the Pumpkin Spice Cake:
In the bowl of a standing mixer, beat the sugar and butter together until light and fluffy. Add the eggs and beat to combine. Add the pumpkin and combine well. It will look like the batter has curdled, but it is fine!
In a separate bowl add the flour, baking powder, baking soda, salt and spices and sift them all together. Add half of the flour mixture to the batter, and then half of the buttermilk. Combine completely and then add the rest of the flour and the rest of the buttermilk. Mix the batter until it is completely combined.
Pour the batter into the bundt cake pan. Bake the cake for about 40 minutes or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and let it cool on a rack almost completely before turning out onto a cake platter.
When the cake has been turned out onto the platter.
To make the glaze, mix icing sugar, maple syrup and milk until smooth. Drizzle over the cooled cake and sprinkle with chopped hazelnuts (optional).
¾ cup butter, room temperature
1 ½ cups white sugar
3 eggs
1 can pumpkin puree
3 cups flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1/2 tsp allspice
2 tsp cinnamon
½ tsp nutmeg
½ tsp ginger
1 cup buttermilk
Glaze:
1 cup icing sugar
1 tbsp maple syrup
4 tsp milk
Instructions
Preheat the oven to 170°C. Place a bundt cake pan on a baking sheet and generously grease it.
For the Pumpkin Spice Cake:
In the bowl of a standing mixer, beat the sugar and butter together until light and fluffy. Add the eggs and beat to combine. Add the pumpkin and combine well. It will look like the batter has curdled, but it is fine!
In a separate bowl add the flour, baking powder, baking soda, salt and spices and sift them all together. Add half of the flour mixture to the batter, and then half of the buttermilk. Combine completely and then add the rest of the flour and the rest of the buttermilk. Mix the batter until it is completely combined.
Pour the batter into the bundt cake pan. Bake the cake for about 40 minutes or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and let it cool on a rack almost completely before turning out onto a cake platter.
When the cake has been turned out onto the platter.
To make the glaze, mix icing sugar, maple syrup and milk until smooth. Drizzle over the cooled cake and sprinkle with chopped hazelnuts (optional).
Thursday, 23 October 2014
Brownie bites
Brownie bites
Makes 5 dozen (in mini muffin tin)
340 g bittersweet chocolate
1 tbsp vanilla extract
¾ cup of butter
3 eggs
1 cup of sugar
½ cup of flour
1 tsp salt
Toppings:
For Peanut Butter Swirl
½ cup peanut butter (per dozen)
For Salted, Nutty Caramel
½ cup chopped pecans +12 caramels + 1 tsp sea salt (per dozen)
For Chocolate Chunk
60 g bittersweet chocolate chopped into chunks (per dozen)
Preheat oven to 175°C.
Melt chocolate and butter in a sauce pan on low. Allow to cool slightly.
In a medium size bowl whisk eggs and sugar together until smooth. Add vanilla, and salt. Mix until smooth.
Add chocolate mixture to egg mixture a little at a time to “temper” the eggs, then add all the mixture and whisk to combine.
Then add flour mixture, mix until smooth.
Scoop into mini muffin tin and add desired toppings.
Bake 7-9 mins. Allow to cool for at least 15 mins before moving.
Makes 5 dozen (in mini muffin tin)
340 g bittersweet chocolate
1 tbsp vanilla extract
¾ cup of butter
3 eggs
1 cup of sugar
½ cup of flour
1 tsp salt
Toppings:
For Peanut Butter Swirl
½ cup peanut butter (per dozen)
For Salted, Nutty Caramel
½ cup chopped pecans +12 caramels + 1 tsp sea salt (per dozen)
For Chocolate Chunk
60 g bittersweet chocolate chopped into chunks (per dozen)
Preheat oven to 175°C.
Melt chocolate and butter in a sauce pan on low. Allow to cool slightly.
In a medium size bowl whisk eggs and sugar together until smooth. Add vanilla, and salt. Mix until smooth.
Add chocolate mixture to egg mixture a little at a time to “temper” the eggs, then add all the mixture and whisk to combine.
Then add flour mixture, mix until smooth.
Scoop into mini muffin tin and add desired toppings.
Bake 7-9 mins. Allow to cool for at least 15 mins before moving.
Butternut Squash Blondies
Butternut Squash Blondies
1 cup butternut squash, cubed
1/2 cup butter, melted
1 cup tightly packed brown sugar plus 1 tbsp for roasting
1 cup flour
1 egg
1 pinch of salt
1 tsp cinnamon and nutmeg
1 tbsp vanilla extract
optional (1/2 c white chocolate chips)
Roast squash at 225°C for 10 minutes (or until easily pierced with fork) tossed in cinnamon, nutmeg and 1 T of brown sugar. After squash is out of oven turn it down to 175°C.
Melt down the butter and let it cool slightly before adding the brown sugar. Make sure to whisk until fully combined. Add baking powder, vanilla and salt followed by egg and flour. Mash up the butternut squash to your desired texture and fold it into the mixture. Bake in a greased pan for 20 minutes until fork comes out clean.
1 cup butternut squash, cubed
1/2 cup butter, melted
1 cup tightly packed brown sugar plus 1 tbsp for roasting
1 cup flour
1 egg
1 pinch of salt
1 tsp cinnamon and nutmeg
1 tbsp vanilla extract
optional (1/2 c white chocolate chips)
Roast squash at 225°C for 10 minutes (or until easily pierced with fork) tossed in cinnamon, nutmeg and 1 T of brown sugar. After squash is out of oven turn it down to 175°C.
Melt down the butter and let it cool slightly before adding the brown sugar. Make sure to whisk until fully combined. Add baking powder, vanilla and salt followed by egg and flour. Mash up the butternut squash to your desired texture and fold it into the mixture. Bake in a greased pan for 20 minutes until fork comes out clean.
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