You gotta have balls! Book review

YOU GOTTA HAVE BALLS - by Lily Brett

this is a frank but hilarious book - wonderful to read - i couldn't put it down. It was recommended to me from a fellow culinary book reader on a german recipe board! Thanks for the tip - this is a very touching story ... filled with laughter and clever word playes... Enjoy Alissa

"In this very funny sequel to Too Many Men (2001), Ruth Rothwax, the owner of a successful letter-writing business in Manhattan, can't seem to relax. She worries about everything: her dependence on her husband, a painter who is away for six months; her perception that women, rather than being supportive of one another, are really catty and competitive; her diet of spinach and turnips; and, most especially, her 87-year-old father, Edek, who is driving her crazy by attempting to help out at the office. When Edek comes up with a cockamamie scheme to open a meatball restaurant with zaftig Polish émigré Zofia, Ruth suddenly loses her feminist sensibility, criticizing Zofia's clothing (she "looked as though she was representing Kazakhstan at the Winter Olympics") and her relationship with Ruth's father. However, Holocaust survivor Edek, intent on enthusiastically embracing life, and the amazingly accomplished Zofia pull off the impossible--they get Ruth to loosen up. In this warm and zesty novel, Brett perfectly balances serious themes with witty malapropisms and endearing characters. " by Joanne Wilkinson

Lily Brett is the critically acclaimed author of the hilarious and moving novel You Gotta Have Balls, published in July 2006 by William Morrow, an imprint of HarperCollins.
Lily Brett has won many awards for her writing, which consists of four novels, a short story collection, three works of non-fiction and six volumes of poetry.

Born in Germany to survivors of the Auschwitz death camp, Lily Brett migrated with her parents to Australia in the late 1940s. She has lived in New York since 1989 with her husband and three children.

Turkey and Spiced Coconut Balls - from Lily Brett

100 grams coconut flakes
900 grams turkey/chicken mince
2 small onions, finely chopped
2 heaped tbs breadcrumbs
2 eggs, whisked
2 teaspoons hot curry powder (I used garam masala)
1 tsp ground cardamom
1½ tsp salt
½ tsp ground pepper
Oil
700ml of tomato passata (or 2 tins or crushed)
2 cloves of garlic
¼ tsp nutmeg
½ tsp cinnamon
1 tsp garam masala or curry powder

Preheat the oven to 190C

Using a food processor, pulse the coconut until ground.

Put the mince, coconut, onions, breadcrumbs, eggs, curry powder, cardamom, salt and pepper in a large bowl and mix thoroughly. It should be firm.

Form into balls and put on a well greased baking tray. Spray with oil (or brush) and bake for 20-30 minutes until golden brown.

In the mean time, heat a little olive oil in a saucepan and quickly fry off 2 garlic cloves. Add the tomatoes and the spices and bring to a simmer. Season.
When the balls are ready serve with the tomato over the top with toasted coconut.

Sauce Segretto

Hello

this is my everyday pasta sauce -i use it also as a basis for many other pasta sauce recipes. I truly love it and mayke it at least once a week. It is a nice, mellow all-purpose sauce and it perfectly matches a pound of old fashioned spaghetti. If you happen to have a few metballs - throw them in... lovely... I am a big big pasta lover and i have tried and tried many many simple tomato based sauce recipes this one i like the best... there is one i remember from the tuscany when i was maybe 14 years - that was the very best - i have never been able to come close to it but it is just a faint memory today and maybe i will find it one day..

This recipe is from Nora Ephron's New York City - i am very grateful for your sauce thanks its the basics that are the hardest sometimes!!!

Alissa

Sauce Segretto

1/4 pound butter

2 tbsp olive oil

1 onion, diced

1 carrot, diced

1 rib celery, diced

1 can (35 ounces) peeled tomatoes

1/2 tsp sea salt

1/2 tsp freshly ground black pepper

1/2 tsp dried red pepper flakes (less if you don't like it too hot)

1 tbsp sugar

1 pound spaghetti

about 1/2 cup freshly ground parmesan cheese

In a nonreactive large sauté pan, melt half the butter and all oliv eoil over medium heat. Addonions, carrots, celery and cook until onions are traslucent but not browned, about 10 min.

Dump the can of tomatoes into the pan and mash wiht spoon. Cook over medium-low heat until sauce starts to thicken slightly and picks up the slightly orange color of the carrots 30-40 min.

Cut the remaining butter into slices and stir it into the sauce and season.

Meanwhile cook spaghetti in boiling water until tender.

In a large bowl toss cooed pasta with sauce and add parmesan, toss and serve.

Bon Appetito!!

A Day in Alsace France

WISSEMBOURG IN MAY
Salut

today was a beautiful day to go ona short trip to France which is about 45 min from my home... To Wissembourg...
i love to go there especially on a nice

sunny day as the drive along the German Winestreet is just wonderfull - everythings blooms right now and in those little villages along the way they sell fresh strawberries, white asparagus, their own wines, schnaps and homemade jams, sausages, etc... great...

Today was the pentacost festival in France - they already started and the whole city center of was filled whith booths, people and music... there was a brass band on a little train driving around and playing it was a hoot..

Anyway i had a blast and enjoyed a terribly yummy vanilla eclair in a patisserie.

and after i was mellowed down with chocolate
i went into the local supermarche and got a bit wild on the cheeses and patés...

The Alsace is very famous for its Gugelhupf... here is a pic of some in a bakery in Wissembourg - Alissa

Gugelhupf

There are five traditional ways to spell the name of this cake and it may appear on menus as kouglof, gugelhopf or kugelhopf or gouglehopf. This recipe is by Giles Vonderscher, owner and chef of the Caveau d'Eguisheim, an unpretentious restaurant (3 place du Chateau-St-Leon, Equisheim, about 4 km south- west of Colmar, where the choucroute garni is famous for miles around, his tarte a l'onion is the envy of far more famous chefs and the gugelhopf is absolutely perfect. Daniel Rogov

30 grams dry yeast
1/2 cup sugar
3/4 cup warm milk
4 cups flour, sifted
1/4 teaspoon salt
4 eggs, lightly beaten
1 cup butter, softened
1/2 cup raisins
6 tablespoons slivered blanched almonds
1 teaspoon lemon rind, grated
1 teaspoon vanilla extract
confectioners' sugar as required

In a large bowl dissolve the yeast and 1 teaspoon of the sugar with « cup each of the warm milk and flour. Mix gently, let stand for 30 minutes and then resift the remaining flour and salt into the bowl. Beat in the eggs and butter, alternating with the remaining milk, and mix well.

Resift the remaining flour and salt into the dough. Beat in the eggs and butter, alternatively with the milk, mixing well. Add the raisins, almonds, lemon rind, and vanilla extract. Using a wooden spoon, beat the batter until it is elastic and until it no longer sticks to the spon. Spread the surface of the dough lightly with butter, cover and let stand in a warm place for 1 hour.

Transfer the dough to a tall, fluted mold (may also use a savarin or baba mold) and let stand for 30 minutes. Bake in a oven that has been preheated to 180 degrees Celsius until the cake has risen and a toothpick inserted in the center comes out clean (about 1 hour). Dust with confectioners' sugar. (Serves 6 - 8). The cake may be served fresh or, after 2 or 3 days will be excellent if sliced and lightly toasted. If served this way, each slice should be sprinkled with confectioners' sugar.

Alissa's Strawberry-Mango-Rose Jam

Hello

i made the PERFECT jam today - my absolute favorit so far... and it was just coincidence that i had this on my coutner... The flavors are so prefectly rounded and fruity and just amazing... i love it.. this taste would describe me -lol Alissa

Alissa's Strawberry Mango Rose Jam

1 kg strawberries, hulled and quatered
1 ripe mango, peeled and cut into cubes
1 cup rose petals
1 cup amaretto
20 g citric acid
1 kg preserving sugar

Put everything i a huge pot and bring to a boil and stir, take the foam of and fill in sterilized jars and seal... finish...

Alissa's Erdbeer Rosen Mango Marmelade

1 Kilo Erdbeeren, geviertelt
1 reife Mango
1 Tasse Duftrosenblätter
1 Tasse Amaretto (oder Apfelsaft)
20 g Zitronensäure
1 Kilo Gelierzucker 1:1

Alles in einem großen Topf zum kochen bringen bis zum Gelierpunkt kochen, pürieren und in sterile Gläser füllen und verschließen.

Lemons, Ginger, Lemon Balm and much more

Hello

today i was in a preserving mood again... this is what i made today using herbs from our garden and spices out of my rack and fruits and such that have to go... Alissa

Ginger Lemonade

this is a bit hot - so if you lie it spicy this is the lemonade for you - the other just water it a bit down by adding juice or wodka or crushed ice!

10 cm ginger, peeled and ver finley chopped
juice of 1 lemon
1 lemon cut into wedges
1 cup sugar
1 liter boiling water

Put the ginger in a teaegg and the other ingredients in a pitcher. then fill with 1 liter boiling water and let sit for 2 hours.

Then chill and serve with cruched ice.. wonderful on a hot day!!

Note: You could also use and orange or lime... ad a bit mint or a shot of vodka!

Ingwer Limonade

dieses Rezept ist aus der DB von Chefkoch und von Skuranee

10 cm Ingwer, geschält und in Streifchen geschnitten

1 Zitrone + Saft einer Zitrone

100 g Zucker

1 Liter kochendes Wasser

Die Zutaten in ein Gefäß füllen und mit einem Liter kochendem Wasser übergießen. Gut durchrühren und 2 Stunden ziehen lassen. Kühlen und bestenfalls auf zerstoßenem Eis servieren.

Tip: Statt Zitronen kann man auch Limonen oder Orangen nehmen oder den Geschmack mit etwas Minze abrunden. Ebenso gut tut auch ein Schuss Wodka pro Glas.

Lemonbalm Syrup

10 fresh lemonbalm stalks
1 liter cold water
25g citric acid
700g sugar

Put the citric acid in a big pot wihtthe water and add the lemonbalm stalks. Let sit 24 hours.

Then cook it and then strain. Then cook the lemon blam water again and add the sugar. Let cook vor 8 min or longer if you like a stronger flavor.

Fill sterilized bottles wiht the hot syrup and seal and then turn the bottles upside down for 5 min.

Will keep 6 Months.

Very nice mixed with vodka and lemon or with juce and sparkling water...

Note: You can use the same recipe with fresh peppermint stalks!!



Zitronenmelisse oder Pepperminz Sirup

Rezept von Eichkatzerl Chefkoch

10 Minze oder Melisse Stängel
1 Liter kaltes Wasser
25 g Zitronensäure
700 g Zucker

Die Zitronensäure mit dem Wasser in einem großen Topf verrühren. Die Minzestängel in das Wasser geben und ca. 24 Stunden stehen lassen.Danach aufkochen lassen, dann abseihen. Das Minzwasser wieder erhitzen und den Zucker darin auflösen. Die Zucker-Minzwasser-Mischung 5-10 Minuten einkochen, so wird der Geschmack intensiver! Noch heiß in Flaschen füllen, diese für 5 Minuten auf den Kopf stellen.Hält mindestens 6 Monate. Mit kaltem Mineralwasser vermischt ergibt der Sirup ein sehr erfrischendes Getränk für heiße Tage. Auch sehr gut für Kinder geeignet.

Für Likör: Den fertigen Sirup z. B. mit Obstler oder Wodka mischen. Evtl. noch mit Zitrone abschmecken.









Ras El Hanout

marrocan spice mix - wonderful with meats, ground meats....or in recipes that ask fo rthis spice mix

2 tsp black peppercorns
1 tsp coriander seeds
1 tsp cumin
1 tsp piment
5 cm cinnamon bark
1/2 nutmeg crushed
1/2 tsp cloves
1/2 tsp cardamom capsula
1 tsp dried rose petals
1 tsp ground ginger
1/2 tsp hot chili powder

Grind all ingredients and fill into a jar!

Rose Jam & Rose Sugar

English Roses

today i decided to start on trying out to work wiht rose petals... someone at the german Chefkoch cummunity talked about a rose jam and reading that post made me want to make use of my moms beautiful old english roses - you can't imagine the fragrance of those - she has many kinds and they are all in bloom at the moment. so i went out there this morning and picked the ones that were almost ready to go anyway. This afternoon after work i tried those recipes. So far so good.. Jelly tastes very nice and sugar need to dry for a week. Cheers Alissa

Rose Petal Jelly

1 cup rose petals (edible non sprayed fragrant )


3/4 cup water
3/4 cup red wine
juice of 1 lemon
2 cups preserving sugar
(or 2 cups of sugar and 1 package of sure jell pectin)

Combine the rose petals, 3/4 cup of water and lemon juice in a blender. Blend until smooth. Slowly add the sugar and blend well.

Bring the 3/4 cup of wine to a boil in a pot and add the rose mix and cook till it starts to thicken. Fill in sterilized jars and seal.



Rosenmarmelade

1 Tasse Rosenblätter
3/4 Tasse Wasser
3/4 Tasse Rotwein
Saft 1 Zitrone
2 Tassen Gelierzucker

Rosenblätter, Wasser, Zucker und Zitronen Saft in einem Blender oder mit einem Zauberstab pürieren.

Wein aufkochen und den Rosemix hinzufügen. Kochen bis es anfängt einzudicken. Sofort in sterile Gläser füllen.

Rose Petal Sugar

1 Cup white sugar
2 cups fresh fragrant rose petals

Shred or mince rose petals. Then pound sugar and rose petals in a mortar and pestle. Place on a covered jar for one week .
Sift out petal bits if desired and store in airtight container.

Rosenzucker

1 Tasse Zucker
2 Tassen Rosenblätter

in einem Blender zerhacken und in eine Schale geben (ist eher eine rosenfarbene Masse)diese dann abgedeckt ein par tage stehen lassen und dann wenn es getrocknet ist zerhacken (mit einer Gabel) und in Beutel oder kleine Schraubgläser fülle

Ist ein sehr schönes Geschenk und eignet sich für Desserts, Kuchen etc..

Honey-Oat-Spelt Bread / Dinkelbrot mit Hafer

Honey-Oat-Spelt Bread

trying to make my own bread these days and still looking for a day to day recipe that i can make after work and that keeps a few days.... this brad is pretty easy to make and very tasty. It has a great crum and just the right amount of crust...I was always so frightend to make breads but this one is workable.. but i know you bakers i am still not doing the sourdough thing - which i am trying to avoid. Not brave enough for that step quite yet -lol Anyway as i mentioned before i had to ban wheat from my pantry which is more difficult then i would have ever imagined. That is why i turned this typical american wheat bread into a spelt bread. It is a nice white bread. But you can use regular bread flour in this recipe if you don't want to invest into spelt flour! No problem... enjoy Alissa




Spelt Bread with Honey & Oats

750 g spelt flour (you can use regular bred flour!)
100 g flax seed
100 g old fashioned oats
1/2 liter warm water (not boiling hot - that kills the yeast)
1 tbsp salt
1 tbsp honey
1 fresh yeast cake or 1 package of dry yeast

Mix the flour, seeds, oats in a big bowl, add salt. Then dissolve the yeast in the warm water and add with the honey to the four and knead in your kitchen aid or by hand till you have a smooth dough.

Give it a rest in a bowl covered with a damp dish towel and let rise in a warm place (no draft) for 30 min.

Then preeheat the oven to 400°F/ 200°C. Have a bread pan ready. Knead the dough again and shape into a loaf and put in the pan.
Rest for another 15 min and then bake for 10 Min on 400°F/ 200°C and then turn down to 350°C and bake for another 60 min.

Let cool and serve!


Dinkelbrot mit Hafer

dieses Rezept ist wie viele andere auch aus Chefkoch einer meines wichtigesten Rezeptquellen und dieses von Kuchenlupo.
Sehr simpel in der Zubereitung und perfektes Resultat wie ich finde. Es schmeckt herrlich nussig und ist sehr saftig aber nach 2 Tagen ist auch dieses Brot trocken.. Lieber die Hälfte einfrieren wenn nicht so viel Brot gegessen wird. Also für alle Brotback anfänger wie mich - dieses Brot gelingt sicher! LG Alissa

750 g Dinkelmehl (halb Vollkorn halb 630)
100 g Leinsamen ( ich habe goldene verwendet)
100 g Haferflocken
1/2 Liter warmes Wasser
1 EL Salz
1 EL Honig (ich habe Vielblüten Honig von Alnatura verwendet)
1 Würfel Hefe

Zuerst das Mehl mit dem Leinsamen und den Haferflocken mischen, dann das salz dazugeben. Die Hefe in warmen Wasser vollständig auflösen und zu dem Mehl hinzufügen. Dann noch den Honig untermischen und alles gründlich verrühren und kneten.

Den Teig 30 min. an einem warmen Ort zugedecht gehen lassen. Danach mit bemehlten Händen den Teig nochmal gut durchkneten in eine Kastenform (30 cm) geben oder einen Laib formen und nochmals 20-25 min gehen lassen.

Den Backofen auf 200°C vorheizen und den Teig für 10 Min bei dieser Hitze backen, dann den Ofen auf 180°C runterschlaten und weitere 55-60 Min backen.

The best Brownies

Chocolicous Brownies

this is a recipe for super moist and extra chocolaty wonderful brownies.... I tried this recipe in a small round tin so it came out much higher and cakier... a nice change from the usual brownies... note that you have to bake it a bit longer if you want to try that too! I bet this would be lovely with a thick chocolate frosting or a espresso glaze or similar. Be creative and add chocolate chunks, nuts or whatever tickles you fancy ;-) Cheers Alissa

200 gr bittersweet chocolate (i used bernrain - but any other brand is fine)
4-5 eggs
350 gr sugar

3/4 cup oil
175 gr all-purpose flour ( i used spelt)
1 dash of salt
1 tsp backing powder

1 tsp vanilla sugar or 1/2 vanilla bean or use vanilla extract

100 g nuts (optional)

preheat the oven to 160°C/ 320°F and grease your brownie pan

Melt the chocolate.
Sift flour, baking powder, salt and vanilla into a small bowl.
Then beat the eggs in a big bowl and slowly add the sugar by drizzleing it in and beat till sugar dissolved. Will be nice and creamy!
Then carefully fold in melted chocolate and oil.
Now slowly add the flour mix until you have a smooth batter.
Fill the brownie pan and bake for 30-35 min.
Let cool on a wire rack
Then frost or ice the brownies if you like of just add powdered sugar! Cut into squares and serve.

Can be done a day ahead - tastes extra soft and moist if you wrap it in tin foil and keep it in the fridge over night! Great for a bake sale or if you need to bring a dessert!



Super Schokoladige Brownies

Diese Bownies sind super saftig und lecker - wenn Du ein ganzes Backblech backen möchtest bitte die doppelte Teigmenge herstellen!

200 g Zartbitter - Schokolade (bitte hier in eine gute Schokolade investieren!)
5 Eier
300 g Zucker
3/4 Tasse Planzenöl (ein fruchtiges Olivenöl schmeckt auch klasse)
175 g Mehl
1 Messerspitze Salz
1 TL Backpulver
1 Vanilleschote zum auskratzen (im Notfall Vanillezucker)
Schokoladenshavings oder Streusel zum bestreuen

Den Backofen auf 160 °C vorheizen.
In einer kleinen Schüssel das Mehl mit dem Backpulver, Mark der Vanille und Salz mischen.
Die Schokolade vorsichtig in einem Waserbad oder in der Mikrowelle schmelzen.
Als nächstes die Eier schön schaumig rühren und lasst wie bei einem normalen Rührkuchen den Zucker langsam einrieseln, so dass es sich bald vollständig auflöst!
Hat der Zucker sich aufgelöst (der Teig wird dadurch schön cremig) wird langsam die geschmolzene Schokolade und das Öl untergehoben - NICHT RÜHREN!
Die Mehlmischung nun langsam Löffel für Löffel unter die Schokomasse geben. DAnn kräftig durchschlagen bis der Teig super weich ist und alles ebenmäßig ist.
Dann in eine gefettete Brownieform füllen. Den Teig etwa 3 cm hoch einfüllen, verteilen und glattstreichen. Zum Abschluss Schokoshavins draufgeben oder Streusel.
Backzeit ca 30-35 Min. Bitte Kuchentest machen. sofort in kleine Quadrate oder kleine Rechtecke schneiden.

Die fertigen Brownies lassen sich gut einige Tage aufbewahren - besonders lecker und saft if schmecken Brownies wenn sie einen Tag in Alufolie im Kühlschrank gelagert wurden.

Tip: unter den Teig kann man auch geröstete Nüsse (Walnüsse oder Pekans ) oder Chocolate Chips geben! Da sind der Phantasie keine Grenzen gesetzt oder mal mit weißer Schokolade

New Cookbooks

Hi

yesterday i got my self two new cookbooks - lovem both so far...

the first is from Oded Schwartz and its the preserving book (for my german reders der Titel heisst "Augenschmaus & Gaumenfreuden"). As you can see i sued it streight away and made that chutney and jam... Lovley inforamtive book perfect for beginners. big pictures and step by step description. very useful!! Not just on jam but on preserving ANYTHING edible... Mine is from the library but i have it on my wishlist... Enjoy Alissa

Amazon comment : Oded Schwartz turns the illustrated format favoured by publisher Dorling Kindersley into a lush seduction in this book. Nearly every page offers pictures of glorious jams and jellies, fruit butters, chutneys, pickles, preserved meats, smoked fish and sausages that will make your mouth water. Schwartz's vivid descriptions of more than 150 recipes are as alluring as the stunning photos. Recipe directions are easy to follow and Schwartz gives technical advice to help ensure that successful, safe preserving is clear and simple. He also includes valuable guidance on selecting ingredients along with a brief but interesting historical and ethnic background of preserving food.

" A comprehensive guide to one of the oldest culinary arts, containing 150 recipes for preserves from around the world, including sweet marmalades, peppery pickles, potted fish, pates, fragrant vinegars and fruit jellies. Step-by-step instructions guide the reader through preserving techniques."

The second book is from the Guadeloupe born Chef Babette de Rozières the title is "Creole" (in German Kreolische Küche)

just the colors and pictures in this book give you sunshine, happy smile and a feeling to dance barefeet with a nice cocktail in hand... so far i haven't cooked anything from it but it is a book to make you feel good just by looking at it and dream of the west indies..

Lime-Marinated Swordfish Strips With Mangoes and Coconut

The Washington Post, December 5, 2007

Sweet, tart and bright tasting, this dish features seviche-style fish and mangoes over dressed greens. The essence of coconut, rather than its flesh, is used to marinate the fish.
If you don't want to bother with a fresh coconut, you can skip the steps for creating the coconut liquid and use 7 ounces of low-fat coconut milk instead. The recipe calls for 7 hours of marinating time and involves about 30 minutes of prep work.

4 servings

1 small coconut
1 cup hot water
1 pound 2 ounces swordfish fillets, skin removed
6 medium limes
1 sprig flat-leaf parsley, chopped
1 bunch cilantro, coarsely chopped
6 basil leaves, cut into very thin strips (julienne)
1 Scotch bonnet chili pepper, seeded and finely chopped
Salt
Freshly ground black pepper
1 tablespoon balsamic vinegar
1 tablespoon acacia or wildflower honey
1 tablespoon olive oil
Pinch ground cinnamon
1 cup mixed salad greens
2 mangoes, peeled, seeded and cut into strips

Directions:
Break open the coconut and grate the flesh. Pour the hot water over the grated coconut and let stand until the water has completely cooled.Meanwhile, cut the swordfish fillets crosswise and then into 1/2-inch strips; place them in a shallow dish. Use your hand to press-roll the limes on the work surface a few times (to coax out their juice), then cut them in half lengthwise. If desired, set aside a few slices for use as a garnish; squeeze the rest and pour the juice over the swordfish. Cover the fish with plastic wrap and marinate in the refrigerator for 2 hours.

Place the cooled coconut flesh in a clean cloth and squeeze to remove as much liquid as possible (reserve the coconut flesh for another use, if desired). Pour that liquid over the marinating swordfish strips. Reserve a little parsley and cilantro for garnish, then add the remaining parsley and cilantro to the fish along with the basil and chili pepper. Season with salt and pepper to taste. Mix well. Cover and refrigerate for 5 hours.

Combine the balsamic vinegar with the honey in a small saucepan over low heat, then add the olive oil and the cinnamon. Season with salt and pepper to taste; mix well and warm through. Remove from the heat and allow to cool slightly, then add the salad greens and stir gently to coat evenly.

Immediately arrange the salad greens on individual plates. Drain the swordfish strips, discarding the marinade. Place the swordfish and mango atop the greens and sprinkle with the reserved chopped parsley and cilantro. Garnish with a few thin slices of lime, if desired.

Bon appetit!

Ginger-Mango Chutney

pic alissa

Hi there,

was such a lovely day out ... saturday about 29°C, sunshine and me heading towards my local farmers market with an empty basket... was on a mission to make jam and chutney today... on the german corner at the TOH bulletin board we had been talking about jam making the past days and id inspired me to get some jars out to fill and share with my friends... so here is the first recipe i made today i just used things that caught my eye - pineapple, ripe mangos, ginger and zucchini... the rest i had at home anyhow....

Chutneys are especially nice to grilled meat and roasts, fish and cheeses.

Ginger-Mango Chutney

300g fresh ginger cut julienne
300g orange pepper cut into little squares
250g zuchini cut in half lengthwise, cut again and then into wedges
200g fresh mango (i used 1 whole) into cubes
200g fresh pineapple cut in to tidbits
100g golden raisins
4 red onions chopped roughly
2 organic lemons cut in quarters and then in slices
1 liter apple vinegar
1 kg preserving sugar
2 tsp salt
1 tsp cinnamon

Put all ingredients but the sugar and salt in a big pot and let come to a boil on low heat (30 min) till veggies are tender.

pic Alissa


Then add sugar and salt and let simmer for another 45 -60 min till most of the liquid has evaporated and reduces to a nice thick chutney. Fill into sterilized jars and seal.

Has to be stored in a dark place for 4 weeks before you can eat - the flavors need to mingle and set!! You got to be patient with this one!! But i tell you a quick test told me this one is going to be darling!! Enjoy Alissa






pic Alissa

Raspberry Strawberry Amaretto Jam

500 g fresh raspberries
500 g fresh strawberries, hulled and quartered
1 kg preserving sugar
3 tbsp amaretto
juice of 1 lemon

Put all into a pot and cook till it bubbles and foams. Take foam off!!
After the Jam has reached 105°C (sugar thermometer)and let cook 25 min and stir constantly till it really thinkens.

I put haf the batch through a very fine colander and got rid of the seeds. Then i cooed the seedless jam for antoher 5 min till it thickend again and filled in to hot jars.


pic Alissa


The other seeded batch went streight into the jars.

Seal and let cool off... very very good!!n I already put 2 tbsp full on a plate to try immediatly on toast... heaven!

Manti - turkish ravioli

Turkish Manti Recipe

this recipe comes closet to my turkish friends ones - she doesn't have a recipe so by eyeballing here i wrote that down and compared to other recipes and this is the recipes.. These are my friends mantis.

BTW usually turkish tables are filled and loaded with all kinds of wonderful dishes and bowels - turkish people are very good hosts and terrific cooks... BUT on a Manti day you only eat manti as it is a lot of work... That's the rule in turkey and amond the turkish people i know in Germany.
It is worth every step of the way... Enjoy Alissa

3 cups all purpose flour
1 cup water
1 large egg
1 tablespoon olive oil
1 teaspoon salt

For the filling:
250 gr ground meat
1 large onion (chopped in very small pieces)
Salt and black pepper

Yogurt Sauce 1:
2 cups plain yogurt
2-3 cloves of garlic
1/4 cup water
1/2 teaspoon salt

Red Pepper Sauce 2:
6-7 tablespoons olive oil
2 teaspoons red pepper ( hot or mild, its up to you)

In a large bowl, stir together the flour, water, egg, olive oil and salt.
Knead them very well until the dough is formed. The dough should be smooth and not sticky. If you feel it is sticky, add a little bit more flour.
Cover the bowl with some plastic wrap and let stand at cool room temperature for an hour.
Meanwhile, prepare the filling. In a medium bowl, put onions, meat, salt and black pepper. Knead them together for one minute (do not cook.)
Lightly dust a work surface and a rolling pin with flour. Divide the dough into 4 equal balls. Roll out each ball into sheets as thin as you can roll out, but be careful don't tear it.
Cut each sheet into squares of about 1.5"x1.5".Put a very small piece of filling at the center of each square. Continue until the dough is finished.
As you see below, bring the opposite corners together and make a triangle or, fold them to make a rectangle. Both works fine. Press the sides firmly.

Bring two of the adjacent corners together.
In a large pot, boil the water and add a little bit salt, olive oil. Add Manti and stir. Cook for about 15 minutes. Please check while cooking. Don't overcook.
Meanwhile, prepare the sauces. Firstly, in a small bowl, grate cloves of garlic and add yogurt, water, salt. Stir them together. Secondly, in a separate sauce pan add olive oil and red pepper, stir together and cook them only for half a minute.
When Manti is ready, you can drain well or not, the way you like, it is up to you.
Serve warm with yogurt sauce and red sauce

Grape and Blue Cheese Truffles

Grape and Blue Cheese Truffles

this is a wonderful versatile appy... you could also use goat cheese or just creame cheese... toasted almonds, pine nuts, walnuts or hazelnuts...

4 ounces cream cheese -- softened
9 ounces blue cheese -- softened
3 tablespoons port wine
36 seedless red and green grapes
1 1/2 cups pistachio nuts -- ground
handy chopper

Mash the cheeses together in a bowl until combined. Mix in the port until
blended. If you chill the mixture for 15-30 minutes after blending, it
will be easier to work with.

Grab a bit of the cheese mixture in one hand and a grape in the other.
Roll the two together until the grape is completely covered by the cheese.
Roll the result in the ground pistachios.
Top with goat cheese.

Chill until ready to serve.

Makes 36

Father's day in Germany... BBQ-Day....

Hi all...

Today is father's day in Germany and usually the guys go out on a drinking and walking tour into the fields or woods with their little push carts, filled to the brim with beer and picnic food or they take part in other outdoor amusement just for men and fathers.... but in my family this has never been the tradition and this year we decided to have a litte BBQ... I was in charge of the salads and the pushcart hot dog sauce this is what i made.... Everything tasted very nice matched tha different kinds of sausages that we grilled and it was a good lunch...Cheers Alissa

pic by alissa

Pineapple - Brown Rice Salad
adapted by a salad froma german cookbook - i added the pineapple and ginger wich gives it a nice tang and special note... I like it very much ... Its different fromt he usual rice salads...I used spelt in this recipe as i wanted to try out how that goes - very nice i say... i would make it again...Enjoy alissa

125g rice (i use spelt grains you can also use barley, wheat berry or any other grain)
1 green pepper, grilled, skinned and finely chopped
1 red pepper, grilled, skinned and finely chopped
1 red onione finely chopped (i omit as my dad can't have raw onions)
125g ham finely chopped
1/4 fresh pineapple finely chopped
1 can mandarine oranges (keep half the juice) chopped in half
250 g mayonnaise
2 tbsp soya sauce
2 tbsp sugar
a bit freshly ground ginger
salt and pepper to taste

cook the rice till done and mix everything together, chill overnight, taste and spice to your liking. Serve

pic by alissa

Couscous Salad

this is a salad i always make for a BBQ or picnic...

2 cups couscous fine grain
3 cups water
1/4 c olive oil
1/4 c fresh lemon juice
1 large garlic clove minced
1 tsp harissa
a bit of sea salt and pepper
8 cherry tomatoes, seeded and finley chopped to grain size
1/2 cucumber, peeled, seeded and finley chopped ot grain size
flat parsley finely chopped
olives finely chopped ot grain size (today i omit)

bring the water to a boil and the couscous in a bowl and pour over the water, stir and let rest for 5 min so the couscous can soak. Then mix wiht all the other ingredients and taste to liking....

You could add fety cheese, grilled peppers, grilled zucchini or other ingredients to you liking this is a very versatile salad!

pic by alissa

Greekish Salad

10 cherry tomatoes chopped
1 cucumber, peeled and chopped
1 small goat cheese chopped
10 basil leaves, torn
1 red onion chopped
1 1/2 lemon the juice
3 tbls extra virigine olive oil
fleur de sel + freshly ground black pepper

mix together taste and serve!

pic by alissa

New York Push Cart Onion Sauce For Hot Dogs

i have given a review and story about this recipe earlier on this blog.
This amazong sauce that has been a huge hit on the TOH bulletin board is wonderful on any meat but especially a New York Hot Dog!!! I guess the biggest fan of this sauce is my sweet friend Janie!! Thanks for hte great review you gave... i was lucky to find this recipe ...Enjoy Alissa

2 onions sliced 1/4" thick
2 Tbe Vegtable Oil( Used Olive Oil)
1/4 cup Ketchup
Pinch of cinnamon, and chili powder
Dash of Hot Sauce and Salt
1 cup water.

Saute the onions for about 7 minutes. Add the ketchup, cinn, and chili powder, salt and hot sauce. Add the water and bring to a boil. Lower the heat and simmer for 10 minutes. ( I cooked it longer and it got nice and thick)

* Add more Hot Sauce to your liking for more heat. Bet it is even the next day.

Dark Chocolate Cupcakes with Vanilla-Buttercream

pic by Alissa

Dark Chocolate Cupcakes from Cooking Light

I discovered this gem in the cooking light community and i had to try them immediatly - i wanted to use up a Lindt bittersweet chocolate bunny and this was a perfect way to use it up... it turned out wonderfully fluffy, chocolicous and moist - i made half the batch with buttercream frosting... and the other half without... So far the response from my family is thumbs up ... they lovem.. Cheers Alissa

(makes 12 cupcakes)

1/2 cup unsalted butter, cut into 4 pieces
2 ounces bittersweet chocolate, chopped ( i used Lindt bittersweet)
1/2 cup (1 1/2 ounces) Dutch-processed cocoa
3/4 cup (3 3/4 ounces unbleached all-purpose flour (i used spelt flour)
1/2 teaspoon baking soda
3/4 teaspoon baking powder
2 large eggs
3/4 cup (5 1/4 ounces) sugar
1 teaspoon vanilla extract (I used vanilla sugar)
1/2 teaspoon table salt
1/2 cup (4 ounces) sour cream

1-Adjust oven rack to lower-middle position;heat oven to 350 degrees. Line standard-sized muffin pan (cups have 1/2 cup capacity) with baking cup liners.

2-Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and fully combined. Set aside to cool until just warm to the touch.

3-Whisk flour, baking soda, and baking powder in small bowl to combine.

4-Whisk eggs in second medium bowl to combine; add sugar, vanilla, and salt and whisk until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is homogeneous and thick.

5-Divide batter evenly among muffin pan cups. Bake until skwer inserted into center of cupcakes comes out clean, about 20 minutes.

6-Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing, about 30 minutes. (To frost: Mound about 2 tablespoons icing on center of each cupcake. Using icing spatula or butter knife, spread icing to edge of cupcake, leaving slight mound in center.)

pic by Alissa

Easy Vanilla Buttercream

(their version used vanilla bean; add the seeds scraped from 1/2 a bean and cut back the extract to 1/2 tsp.)

1/2 cup + 2 tbsp unsalted butter, softened
1 1/4 c. powdered sugar
1 1/2 t. vanilla extract
1 T. heavy cream

Whip the butter for about 20 seconds. Add the remaining ingredients. Beat on low until incorporated. Scrape down the bowl and beat on med-high until light and fluffy.

Grilled Rosemary Pork Chops With Raisin-fig-balsamic Sauce

Grilled Rosemary Pork Chops With Raisin-Fig-Balsamic Sauce

whats not to love about this dish - at least for me it has all ingredients i like very much! Alissa
this recipe is from Louisa a caterer in the USA....and was posted at Group recipes.

Raisin-Fig Sauce
4 ounces golden raisins
4 ounces dried figs (any kind)
6 tablespoons balsamic vinegar
3 tablespoons honey
2/3 cup olive oil
1/2 cup water
Freshly ground black pepper & Kosher Salt, to taste

For Pork Chops:
4 large center cut pork chops, boneless
Kosher Salt and freshly ground black pepper, to taste
2 cloves garlic, smashed
2 tablespoons chopped fresh rosemary
1 lemon, zested
t teaspoons fresh thyme
2 tablespoons olive oil


Raisin-Fig Sauce:
Purée the raisins, figs, balsamic vinegar, honey, olive oil and water until smooth. Strain through a fine-mesh sieve into a saucepan and season to taste with salt and pepper. Warm sauce, allowing it to reduce slightly before serving.

Chops:
In a large ziplock bag, mix together garlic, rosemary, lemon rind, thyme, lemon zest and oil. Season the pork chops on each side, add to ziplock bag. Using your hands, smoosh the pork chops around so the marinade gets all over them. Let sit in fridge for at least an hour to absorb the flavors.
Grill the pork chops for 6-8 minutes on each side or until cooked (160°F medium).
Warm the raisin-fig-balsamic sauce over medium heat for 5 minutes or until heated through. Place a pork chop on the plates and top with the sauce and drizzle the sauce around the plate. Would be great with Pureed Sweet Potatoes or pan roasted fingerlings. Enjoy!

Addicting Buttermilk Onion Rings

pic by fotosearch

Buttermilk Onion Rings from Emeril

This recipe caught my attention on the TOH bulletin board and was reviewed by Janie and she was giving me a hard time concentrating on anythign as her wonderful way of describing food made me drool and itchy to try this dish!! It is easily made - smells terrific and has this crispy crunch and is boosted with flavor... i would make this again and again... Thanks to Linda and Janie for the recipe and review and Emeril for another keeper!! Cheers Alissa

Buttermilk Onion Rings

2 cup of Buttermilk
1/2 cup hot sauce ( I used the full amount "Tabasco " - it cooks right away as No heat was detected )
2 large yellow onions, sliced 1/2" thick
2 cups of ap flour
salt and pepper and some Old Bay Spice
2 Tbsp +2 tsp Emerils Essence ( i made a copy cat - see recipe below -in Germany we don't get his products)

Whisk the buttermilk, hot sauce and 2 Tsp of Essence add the sliced onion rings.

Cover and Chill for 1 hour. Heat the oil to 360. Put 2 tsp of essence and the flour in a Ziploc bag and shake till rings are coated. Deep fry and blot on paper towls. Serve with a creamy dip - enjoy!!

Emeril's Essence

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly. Store in a jar.
Yield: 2/3 cup

Oatmeal-Banana Pancakes

Oatmeal-Banana Pancakes

Makes about 9

1 large egg
3/4 cup milk
1 Tbsp. vegetable oil (I used sunflower )
1 tsp. vanilla extract
1 large very ripe banana
1/2 cup quick-cooking or old-fashioned oats (don't use "instant")
1/2 cup whole-wheat flour (i used spelt)
1/2 cup all-purpose flour
1 Tbsp. packed dark brown sugar
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. cinnamon

1. Preheat a griddle to 350ºF. Preheat oven to 200ºF. In a medium bowl, whisk together egg, milk, oil and vanilla. Add banana and mash in well. Stir in oats.

2. In a large bowl, stir together both flours, brown sugar, salt, baking powder and cinnamon. Add the banana mixture to the flour mixture and stir until just combined (do not overmix).

3. Mist griddle lightly with cooking spray. Drop batter by 1/4 cupfuls onto griddle; use a spoon or bottom of measuring cup to gently spread batter out. Cook pancakes until the edges look dry and tiny bubbles appear. Flip pancakes; cook about 1 to 2 minutes longer, until bottoms are golden. Place pancakes on a plate and keep plate in warm oven while cooking remaining pancakes. Serve with maple syrup.

Bulgogi - Fried Beef

BULGOGI - Fried Beef

this was my very first korean meal i had - it was served to my by my first hostmother after my arrival in Seaoul and i loved it very very much and thought if we eat soemthing like this every day i am in heven... well my eyes were opend beef is or was very very expensive in Seoul back in 1992 and it was because of my arrival and being a special guest that this was served. My host mother was an excellent cook and she made many other dishes when she had time with all the volonteer work she did and tending towards her 2 grown up kids - but you are a baby till you leave the house in korea back then and especially in a family with a bit of money and both kids studying at university. The appartment kitchen was sooo small but for korean standards it was a luxury kitchen. I only stayed 4 weeks in that wonderful family then i had to move on to the south of Korea, Ulsan, to teach english at YMCA. I had two families down there first a sinlge women that shared her teeny weeny appartment with me and later a family that owned a incredible fish restaurant - Ulsan is right by the sea at the border to Japan. She was so busy in her restaurant that she rarely cooked at home. But when i returend to Seoul later i was a very lucky girl and lived with a very rich and unbeleivably friendly family - they treated me sooo nice and that family loved their food and that is the palce where i learn all my korean cooking. More about them and recipes at a different time. Alissa

"Bulgogi is one of Korea's most popular beef dishes. It is made from thinly sliced sirloin or another prime cut of beef. The meat is marinated with a mixture of soy sauce, sesame oil, black pepper, garlic, onions, ginger, wine and sugar. It is marinated for two to four hours to enhance the flavor and its tenderization.
Bulgogi is traditionally grilled, but broiling or pan-cooking is common as well. Whole cloves of garlic, sliced onions, and chopped green peppers are often grilled or cooked at the same time. It is often served to non-Koreans as a first taste of Korean cuisine.
This dish is usually served with a side of lettuce, spinach, or other leafy vegetable, which is used to wrap a slice of cooked meat, often times along with a dab of ssamjang, kimchi, or other side dishes, and then eaten as a whole."

1 pound thinly sliced steak
5 tbsp sugar
1/2 cup soy sauce
2 buds finely chopped garlic (can also be crushed, and crushed buds removed before serving)
1/4 tsp salt
5 tbsp Mirin (sweet sake, optional)

a bit grounded fresh ginger
2 tbsp sesame oil
2 tbsp toasted sesame seeds
1 cup split green onions
2 cups thinly sliced carrots (optional)

Cooking Directions
Mix all ingredients except carrots. Marinate in refrigerator for at least 2 hours.
Cook over medium high heat until meat is just short of desired completion.
Add carrots and cook for an additional 3 minutes.
Serve with rice.

Bulgogi - Koreanisches Rindfleisch

1 kg Rindfleisch, bestes, fein geschnitten in mundgerechte Stücke
5 EL Sojasauce
5 EL Zucker
5 EL Mirin
5 EL Sesamöl, reines
2 EL Knoblauch, fein gehackt oder Paste
2 EL Frühlingszwiebel(n), in feine Ringe geschnitten
1 EL Sesam, zerstoßen oder Sesampulver
Pfeffer, frisch gemahlener schwarzer

Zum Verarbeiten muss das Fleisch Zimmertemperatur haben. Alle anderen Zutaten zu einer Marinade mixen, mit dem Fleisch gut vermischen und alles mindestens 1 Stunde ziehen lassen.

Schmeckt am besten über einem Grill gebraten oder aus dem Ofen. Auf den Grill legen und rasch unter Wenden grillen oder das Fleisch auf ein Blech legen, ca. 2 Minuten übergrillen und dann wenden und weiter kurz grillen.

Dazu schmecken viele leckere koreanische Beilagensalate und Reis.

Korean Rice Dish - Bi Bim Bap

Bi Bim Bap Recipe

this was one of my very favorit dishes i had in korea.. the picture shows you the served version - you immediatly mixed everything with your chopsticks and then you indulge in a lovely spicy dish that is impossible to describe... You can vary the ingredients as veggies and such to the season!!
I have rarely made it at home - but i want to pretty soon... Enjoy Alissa

12 oz bean sprouts
1/4 c sliced white scallions
1/2 c sugar
2 T sugar
12 oz carrots, julienned
1 c soy sauce
1 T water
sesame oil, to taste
1/4 c garlic, minced
6-8 eggs
1 T mild oil for stir-frying
12 oz cucumbers, julienned
6 c cooked rice
3 T sesame seeds, toasted
salt & pepper to taste
1/4 - 1 c red chili bean paste (kochujang)
1/2 pound chicken breasts
1 pound top round steak


Make a marinade by combining the soy sauce, scallion, garlic, sesame seeds, 1/2 cup sugar, and salt & pepper to taste.
Cut the chicken and beef into small pieces.
Marinate the meat & chicken in the marinade at least 2 hours in the refrigerator.
Sprinkle the carrots and cucumbers with salt, set aside for 5 minutes to draw some water out of them. Rinse and dry.
Stir fry the carrots, cucumbers and bean sprouts briefly. Set aside.
Stir fry the chicken and beef until done.
Combine the red chili bean paste, 2 T sugar, 1 T water and sesame oil to taste in a small pan. Bring to a boil, stirring, then reduce heat and cook 3-5 minutes.
Fry the eggs over-easy or over medium, to your taste.
Arrange a mound of rice in the middle of each serving dish. Ideally, this would be a piping hot stone or cast iron bowl, alternative any deep sided vessel will do.
Arrange the vegetables and meat around the rice.
Top each serving with an egg.
Place a bit of the Kochujang sauce on a small plate or bowl for each diner.
To eat, all the ingredients are thoroughly mixed together at the table, with each person adding the Kochujang sauce to his or her own taste.

Bibimbap ist ein beliebtes koreanisches Gericht, das mit Reis und verschiedenen Gemüsesorten, etwas Rindfleisch, einem gebratenem Ei und Gochujang (einer sehr scharfen Chilipaste) zubereitet wird. Der Name Bibimbap kommt von bapeul bibida (밥을 비비다), was so viel heißt wie „Reis umrühren“ oder „Reis mischen“. Es wird noch ungemischt serviert und vor dem Essen mit dem Löffel, mit dem es auch gegessen wird, durchgerührt. Dazu werden oft weitere Beilagen gereicht, die mit Stäbchen gegessen werden.

Je nach Region gibt es unterschiedliche Rezepte und Zutaten. Bibimbap aus Jeonju gilt als Spezialität, gegessen wird es aber auf der gesamten koreanischen Halbinsel. Eine Variation ist das sogenannte Dolsot Bibimbap (돌솥 비빔밥, dolsot = Steintopf). Dessen Zubereitung unterscheidet sich nicht wesentlich von normalem Bibimbap, es wird aber in einem heißen Steintopf serviert. Dadurch wird die Speise noch während des Essens weiter erhitzt und gebraten.

Hallo

Ich habe es oft in Restaurants gegessen mit meinen Freunden - es war günstig, sättigend und super lecker mit all den verschiedenen Beigaben. Ich koche das persönlich super selten zuhause - ich verbinde damit immer noch Restaurant essen - eigentlich Quatsch - ich muss es mal wieder kochen.

Alissa

TOMATO, CUCUMBER AND GUACAMOLE SANDWICHES

TOMATO, CUCUMBER AND GUACAMOLE SANDWICHES

i love avocados so much and any sandwich, dip or recipe that includes this wonderful ingredient is most welcome... i am especially after hass avcados but we don't get them al the time... Anyway this is a very nice snack or light supper!! Enjoy and let me know how you like it.. BTW this is nice to take to the beach, picnic...just pack in into the cooler.
Cheers Alissa

1/2 large avocado -- peeled
1 tablespoon fresh lime juice
1 garlic clove -- pressed
1 teaspoon minced jalapeño chili
8 slices good-quality whole wheat bread (each about 4x4 inches and 1/2 inch thick)
20 thin tomato slices
16 thin peeled cucumber slices
8 thin red onion slices
1 cup lightly packed fresh cilantro sprigs

Using fork, mash avocado, lime juice, garlic and jalapeño in small bowl until almost smooth. Season guacamole with salt and pepper.

Divide guacamole among all bread slices, spreading evenly (guacamole will be thinly spread). Place 5 tomato slices atop guacamole on each of 4 bread slices. Top each with 4 cucumber slices, then 2 onion slices, then cilantro. Top with remaining 4 bread slices, guacamole side down, pressing lightly. Cut sandwiches in half. (Can be prepared 3 hours ahead. Wrap in plastic; chill.)

Makes 4 servings.

Per Serving: calories, 220; total fat, 8g; saturated fat, 1g; cholesterol, 0mg.

Source: Bon Appétit - August 1997

Tomato - Tortilla Soup

Tomato-Tortilla Soup

Hola...this is a wonderful summer soup that my son absolutly loves... it is very quickly done and a nice healthy meal... Enjoy Alissa

2 (6-inch) corn tortillas (or wheat if you can't get corn)
1 tablespoon plus 1 teaspoon olive oil
1/4 teaspoon salt
1 small onion, chopped (about 1 cup)
3 cloves garlic, minced (about 1 tablespoon)
1 small jalapeno pepper, seeded and finely chopped
1 teaspoon ground cumin
3/4 teaspoon dried oregano
4 cups chicken broth (homemade or MSG, low sodium can)
2 (14.5-ounce) cans diced tomatoes, with juice
1/4 cup fresh lime juice
1/4 cup sour cream
2 tablespoons chopped fresh cilantro leaves


Preheat the oven to 375 degrees F.

Brush both sides of each tortilla with oil, using 1 tablespoon of the oil. Cut the tortillas in half, then cut each half into 1/4-inch wide strips. Arrange the strips on a baking sheet, sprinkle with the salt, and bake until crisp and golden, about 12 minutes. Remove from oven and set aside.

Heat the remaining 1 teaspoons of oil in a large heavy skillet over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until onion is soft and translucent. Add the garlic, jalapeno, cumin, and oregano and cook for 1 minute more. Add the broth and tomatoes, bring to a boil, then reduce the heat to low and simmer for about 10 minutes. Stir in lime juice.

Remove the pan from the heat and puree with an immersion blender or in 2 batches in a regular blender until the soup lightens in color but chunks of tomato remain, about 30 seconds. Serve the soup topped with the tortilla strips, a dollop of sour cream, and a sprinkle of cilantro.

Per Serving 4 servings

Yellow Pea Soup & Basil Beer Bread

Chorizo Yellow Pea Soup & Rosmary Beer Bread

This bread recipe fell into my hands in a pile of print outs that i was sorting out last night... Today after driving around, shopping, getting things ready for the weekend i thought this would be a nice supper as i have everything at home. Bread always goes nice with a soup so i stuck my head in my pantry and found a yellow split pea bag... alreight no ham bone but a piece of chorizo... that is the soup -lol

For an unplanned meal this is very very nice. Alissa



Rosmary Beer Bread

olive oil for the baking sheet
3 1/4 cups all-purpose flour
1 1/4-ounce package active dry yeast
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
3/4 cup (3 ounces) grated Parmesan
1 12-ounce bottle beer, preferably ale
flour for the work surface
1 cup chopped Rosmary or fresh Basil

Directions

1.Heat oven to 400° F. Oil a baking sheet. In the bowl of a standing mixer on low, or in a large bowl using a spoon, combine the flour, yeast, salt, pepper, and Parmesan.

2.Add the beer and mix just until the dough comes together. Turn the dough onto a lightly floured surface. Sprinkle with the basil and knead gently just until incorporated. Shape the dough into a round loaf and transfer to the prepared sheet.


3.Bake until the loaf is lightly browned and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Turn the loaf onto a wire rack. Let cool for at least 10 minutes before slicing.

Source: Real Simple

Chorizo & Split Yellow Pea Soup

2 tb Olive oil
1/2 lb Chorizo; sliced 1/2-inch
2 lg Onions; chopped
1 ts Salt
1/2 ts Black pepper
4 Cloves garlic; minced or
2 Carrots; peeled and finely chopped
2 Ribs celery and finely chopped
1 lb Yellow split peas
8 c Stock or water
1 Bay leaf
1 tsp majoram
1/2 bn Parsley; washed and chopped

Instructions

Heat the olive oil in a large pot over medium heat. Add the chorizo slices and cook until sausage is lightly browned, about 10 minutes. Remove sausage from pot with slotted spoon and reserve. Add onions, salt and pepper to pot and cook over medium low heat until translucent, about 10 minutes. Add garlic and cook 1 minute to release its aroma. Stir in carrots and celery and cook five minutes. Add potatoes, split peas, stock or water and bay leaf, majoram and bring to a simmer. Cook about 45 minutes, until peas are soft. Add back reserved chorizo slices and simmer 5 minutes to combine flavors. Stir in parsley and serve.