Montego Bay Bars

Montago Bay Bars

this is a twist to the all time favorit Date Squares - very comforting with the chocolate and teh subtle but intense sweetness of the dates. This is a Betty Crocker Recipe from my birth year 1972. I really enjoy this and it freezes beautifully and comes out really nice! This is a egg + lactose free recipe

Alissa

1 1/2 cup cut up dates
2 tablespoons white sugar
3/4 cups water
1/2 square unsweetened chocolate
1/3 cup butter or margerine
1/2 brown sugar
3/4 cup flour
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cups quick oats
1/3 cup finely chopped nuts

Heat oven to 400°F.

Grease square pan, 8x8x2 or 9x9x2 inches.

Cook dates, granulated sugar, water and chocolate over low heat, stirring constantly, about 10 minutes or until mixture thickens; cool.Cream butter and brown sugar. Mix in remaining ingredients.Press half the mixture evenly in bottom of pan.Spread with date mixture; top with remaining crumble mixture, pressing lightly.Bake 25 to 30 minutes or until golden brown.Cool; cut into bars, about 2x1 1/2 inches.

Note: This tastes also excellent if you 1/2 cup dates, 1/2 cup dried apricots + 1/2 cup golden raisins!!


Montego Bay Riegel

dies ist ein typisch amerikanisches Gebäckbeispiel - diese Art Square oder Bar gibt es in endlosen Varianten - ein Paar davon werde ich sicherlich vor Weihnachten noch bloggen. Besonders berühmt und bekannt sind Dates Squares... Dattelriegel. Betty Crocker kam in meinem Geburtsjahr 1972 mit dieser Version eines Dattelgebäcks auf den Markt. Man nannte ihn Montego Bay Bar - warum weiss ich auch nicht. Sie sind sehr nahrhaft, nicht zu süß und sehr lecker! Ich mag diese Art Gebäck besonders zu Tee. Probiert es mal aus...Alissa

225g entkernte Datteln, gehackt
2 EL Zucker
175 ml Wasser
50 g Zartbitterschokolade
175 g butter or margerine
100 g braunen Zucker
80 g Mehl
1/2 TL Salz
1/4 TL Natron
65 g Haferflocken
100 g gehackte Nüsse ( ich verwende Pecan oder Walnüsse)

Backofen auf 190°C vorheizen.
Eine kleine quadratische Backform mit Backpapier auslegen.
Die Datteln mit dem Zucker, Wasser und der Schokolade bei schwacher Hitze kochen, dabei ständig rühren - etwas 10 Min bis es andickt; abkühlen lassen und zur Seite stellen. Die Butter mit dem braunen zucker cremig schlagen. Die restlichen Zutaten hinzufügen und einen Teig kneten. Den halben Teig in die Form pressen und glatt streichen. Die Dattelmischung oben draufgeben und den restlichen Teig als Krümel darüberstreuen. Etwa 25 bis 30 Minuten oder goldbraun backen.
Komplett auskühlen lassen und dann in kleine Quadrate schneiden.

Tip: Die Riegel lassen sich wunderbar einfrieren und wieder auftauen! Anstelle von Datteln kann man auch eine Mischung aus Datteln, goldenen Rosinen und getrockneten Aprikosen machen !

Perfect Macaroni & Cheese

Macaroni and Cheese

This is such comfort food and really good - not to gooey and rich as some mac'n cheese dishes - i like it this way much better - my favorit part is the Panko crunch on this one! Enjoy Alissa

1 tablespoons unsalted butter, plus more for dish
1 cups milk
1 tbsp all-purpose flour (i use arrowroot)
1/4 teaspoons kosher salt
dash freshly grated nutmeg
dash freshly ground black pepper
1/8 teaspoon cayenne pepper or piment d'espelette (if you don't like Cayenne pepper you can also use dried mustard and a spritz of worcestershire sauce and get the real traditional way!!)
3 cups grated Gruyere or grated pecorino Romano
2 tablespoons grated onion
2 cups elbow macaroni
1 cup panko

Method
1. Heat the oven to 375 degrees. Butter a casserole dish; set aside. In a medium saucepan set over medium heat, heat milk. Melt butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.
2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
3. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper.
Set sauce aside.
4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well.
5. Place half the macaroni in casserole. Sprinkle with half the onion, a bit salt and pepper and cheese: repeat. Pour white sauce over casserole. Sprinkle with plenty panko!! Dot with butter. Cover and bake 30 min. Uncover bake 10 Min longer! Bake until browned on top. Transfer dish to a wire rack to cool for 5 minutes; serve

Macaroni and Cheese

Dies ist ein absoluter Klassiker der amerikanischen Küche und ein beliebtes Comfort Food - hier ist ein Retro Rezept - meine Lieblingsversion - sie ist nicht so fettig und schwer wie manche anderen mit viel Käse, Schmierkäse und Sahne etc..... Diese Version ist eine sehr alte aus den 1920'ern ... eigentlich gehören da normale Brotkrumen drauf ich liebe aber besonders die Pankokruste... ... Viel Vergnügen Alissa

1 EL Butter
225 ml Milch
1 EL Mehl (ich verwende Pfeilwurzelmehl))
1/4 TS Salz
Prise frisch geriebener Muskatnus
etwas frisch geriebenen Pfeffer
etwas Cayenne Pfeffer or Piment d'Espelette
350 g geriebener Gruyere oder Pecorino oder scharfen Cheddar oder anderen würzigen Käse
2 EL geriebene Zwiebel
250 g Macaroni
1 Tasse Panko

Den Backofen auf 180°C vorheizen und eine Auflaufform fetten.

Die Macaroni nach Packungsanweisung al dente kochen (sollten echt noch gut Biss haben!) und abtropfen lassen.
In der Zwischenzeit in einem kleinen Topf bei mittlerer Hitze die Milch erwärmen. In einem weiteren kleinen Topf die Butter schmelzen und wenn die Butter blasen wirft das Mehl hinzufügen und ständig weiterrühren. Nach 1 Min etwas vorsichtig die Milch hinzufügen und weiterrühren und köcheln lassen bis es anfängt anzudicken.
Den Topf sofort vom Herd nehmen und die Gewürze hinzufügen und die Sauce zur Seite stellen.
Die Hälfte der Macaroni in die Auflaufform geben und mit Käse und geriebenen Zwiebel bestreuen und etwas salz und Pfeffer. Das ganze wiederholen und dann die Sauce drübergiessen. Mit Panko bestreuen und ein paar Butterflöckchen verteilen. Mit Alufolie abdecken und 30 Min backen. Die Folie entfernen und goldbraun werden lassen (ca 10-15 Min). Etwas abkühlen lassen (5 Min. ) Servieren - guten Appetit!

Fiber Boost..... Oven Roasted Bean Snack

Hello

This is a collection of wonderfully fragrant oven roasted chickpeas or garbazo beans! You could also use other beans just adjust the baking time or toss in a cup of cooked wild rice! Craving a snack and off carbs or due to allergies not able to eat grainy snacks - this is your ticket. Play with the flavors and spices to your liking. You can make them marrocan, asian, maxican, very spicy with wasabi or chili...
Dig in and enjoy a healthy and fiber snack - its low carb and low fat!! This is guilt free !! Alissa

Spicy Oven-Roasted Chickpeas

1 15 ounce can chickpeas
1 tablespoon of olive oil
1 tablespoon chunky sea salt
2 teaspoons spice like garam masala (or curry or chili or your spice favorit mix)

Heat the oven 400°F. Pour the chickpeas into a colander and drain and rinse very well under running water. Pat dry.

Toss the chickpeas with the olive oil and spread out on a large cookie sheet. Roast for 30-40 minutes or until brown and crispy. Turn and stir every ten minutes so they don't burn.
Take out and toss to taste with salt and spices.


Spicy Lime Cilantro Roasted Chickpeas

source: from chowmama blog http://www.chowmama.com/2009/04/27/dig-in-chickpeas/

1 15-oz can chickpeas
3 tsp chili powder
1 tbsp olive oil
1 tbsp fresh squeezed lime juice
1/2 tsp sea salt
2 tbsp cilantro, finely chopped

1. Preheat oven or toaster oven to 400 degrees.
2. Drain and rinse canned chickpeas.
3. In a large bowl combine chickpeas, chili powder, and, olive oil. Toss.
4. Spread chickpeas in a single layer on lightly oiled baking sheet. Bake at 400 degrees for 45-50* minutes, lightly shaking the pan every 15 minutes or so. They’re done when the chickpeas are lightly brown and totally crunchy.
5. Remove from oven. Let cool completely. Toss with lime juice, cilantro, and sea salt. Serve. (If you have enough left to store overnight, you’ll probably need to recrisp them about 10 minutes in the oven.)

Hallo

dies ist für Isi vom Spicy Blog und alle anderen Snack-Liebhaber die gerne mal was anderes versuchen möchten! Diese Mischungen sind sehr flexibel und geschmacklich wandelbar - also probiert es aus und mischt auch gerne mal andere Bohnen oder eine Tasse Reis drunter - schmeckt lecker. Dieser kleiner Snack ist fettarm und gesund. Können auch Kinder ab 18 Monaten essen!! Geeignet für alle die Kohlenhydrate meiden oder aufgrund Allergienen darauf verzichten. Viel Vergnügen! Alissa

Würzige geröstete Kichererbsen

1 Dose Kichererbsen oder getrocknete über Nacht eingeweichte, gekochte Kichererbsen
1 EL Olivenöl (hier zahlt sich gute Qualität aus)
1 EL grobes Meersalz oder Fleur de Sel
2 TL Garam Masala (oder Curry, Chili oder Lieblingsgewürzmischung)

Den Ofen auf 200°C vorheizen. Die Kichererbsen im Sieb spülen und gut abtropfen lassen. Trocken tupfen.

Die Kichererbsen in einen Ziploc-Beutel füllen und das Olivenöl hinzufügen, schütteln bis alles gut verteilt ist und anschliessend den Inhalt auf ein Backblech streuen und 30-45 Min rösten. Alle 10 Min wenden und die Kichererbsen rütteln damit sie nicht verbrennen. Genau beobachten und erst rausnehmen wenn sie wirklich knusprig sind. In eine Schüssel geben und mit den Gewürzen und Salz bestreuen und schön mischen bis alles gut verteilt ist und servieren!


Würzig geröstete Limetten Koriander Kichererbsen

1 Dose Kichererbsen
3 TL Chilipulver
1 EL Olivenöl
1 EL frisch gepressten Limettensaft
1 TL Meersalz
2 EL frisch gehackten Koriander

Den Ofen auf 200°C vorheizen. Die Kichererbsen im Sieb spülen und gut abtropfen lassen. Trocken tupfen.

Die Kichererbsen in einen Ziploc-Beutel füllen und das Olivenöl und Chili hinzufügen, schütteln bis alles gut verteilt ist und anschliessend den Inhalt auf ein Backblech streuen und 30-45 Min rösten. Alle 10 Min wenden und die Kichererbsen rütteln damit sie nicht verbrennen. Genau beobachten und erst rausnehmen wenn sie wirklich knusprig sind. Komplett auskühlen lassen und dann in eine Schüssel geben und mit mit Koriander, Saft und Salz besprenkeln und schön mischen bis alles gut verteilt ist und servieren!

Brooklyns Blackout Cake ....

Hello
this is my very first layered cake... I always wanted ot make the Blackout cake but was never brave enough... last night i was flipping through my cookbooks again and as i had everything on hand someone dragged me to the kitchen and made me do this.... oh the smell and the fingerlicking.... what a fantastic cake... I am so happy I tried it... this will be today's dessert can't wait what everybody says... i might make it again for my birthday... Alissa

This is a truly American classic. It got its name from the blackout drills performed by the Civilian Defense Corps during World War II. When the navy sent its ships to sea from the Brooklyn Navy Yard, the streets of the borough were “blacked out” to avoid silhouetting the battleships against the cityscapes of Brooklyn and Manhattan. The cake was so named because of its darkly chocolate-practically black-appearance.

The cake itself is moist, fudgy, dark chocolate layers sandwiched and frosted with a rich, creamy chocolate pudding. The batter is made entirely in a saucepan on the stovetop, minimizing the cleaning afterwards.

EBINGER'S BLACKOUT CAKE

And here the story behind the famous cake!! In Molly O' Neills New York Cookbook there is a whole chapter devoted to that cake!

The "Blackout Cake" is the famed product of Brooklyn's Ebinger's Bakery, which began in 1898 and closed its doors in 1972. It's not clear when this was called "blackout." Perhaps it was sold as "chocolate layer cake" for some time before the name was thought of. The New York Times has a few citations for Ebinger's, but the coverage of Brooklyn is pitiful. It will have to do for now.

14 May 1942, Maryville (MO) Daily Forum, pg. 3: BLACK-OUT CAKES.... 35c

The VAVRA BAKERSTHE SOUTH SIDE BAKERY 4 September 1945, Wisconsin Rapids Daily Tribune, "In Hollywood" by Erskine Johnson, pg. 8, col. 4: Before leaving New York, Carl Post met Susan Hayward and asked her if there was anything he could do for her in the big city. "Yes," said Susan, mouth watering, "bring back a chocolate layer cake from Ebinger's Bakery in Brooklyn." Post brought the cake and started back to Hollywood by plane. But the temptation was too great. He ate the last piece over Salt Lake City.

10 November 1961, New York Times, pg. 40: Ebinger's Bakery Started in 1898, with German Pastry as a Specialty. It might be said that Ebinger's grew up with Brooklyn. Arthur Ebinger's parents, who had come here from Germany, opened their first Brooklyn bakery on Flatbush Avenue in 1898 and eventually became a string of 54. Anybody who lived in Brooklyn lived close to an Ebinger's. The unstinting quality and sonsistency of its 200 German-style pastries made them shrines. Chocolate cakes, incidentally, were one of Ebinger's best sellers in stores patronized largely by Jewish people. When Ebingers went bankrups tin 1972 it wasn't just the end of an era; it was also the end of certainkind of innocence.

4 December 1968, New York Times, pg. 43: Blackout Cake (Waldbaum's supermarket ad--ed.)

27 August 1972, New York Times, pg. 19: Tears Replace the Coffee Cakes On Ebinger Bakeries Final Day

30 August 1987, New York Times, pg. L.I.31: You bought a blackout cake: a rich chocolate layer cake filled and frosted with dark fudge and dusted with chocolate cake crumbs. It was named for the wartime blackouts (but, if it had been fed to the enemy, it could have ended World War II two years earlier).

10 July 1991, New York Times, pg. C10: "Ebinger's is back!" I cried....she always brought a stack of green and brown boxes from a wonderful bakery called Ebinger's. Inside one of those boxes was always a blackout cake.

For those who grew up in Brooklyn, when Brooklyn was the world, there is no sweeter sound than the Ebinger's brand name. No other word can pull such heartstings, signals such salivation.

Chocolate Blackout Cake

Serves 10 to 12

This recipe is from the trustworthy magazine “Cook’s Illustrated”, to be exact - from “The Best of Cook’s Illustrated” which gives certain assurance.

Be sure to give the pudding and the cake enough time to cool or you'll end up with runny pudding and gummy cake.

Pudding

1 1/4 cups granulated sugar
1/4 cup cornstarch
1/2 teaspoon table salt
2 cups half-and-half
1 cup whole milk
6 ounces unsweetened chocolate , chopped
2 teaspoons vanilla extract

Cake

8 tablespoons unsalted butter (1 stick), plus extra for greasing pans
1 1/2 cups all-purpose flour , plus extra for dusting pans
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon Table salt
3/4 cup Dutch-processed cocoa powder
1 cup strong black coffee
1 cup buttermilk
1 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract

1. For the pudding: Whisk sugar, cornstarch, salt, half-and-half, and milk in large saucepan. Set pan over medium heat. Add chocolate and whisk constantly until chocolate melts and mixture begins to bubble, 2 to 4 minutes. Stir in vanilla and transfer pudding to large bowl. Place plastic wrap directly on surface of pudding and refrigerate until cold, at least 4 hours or up to 1 day.

2. For the cake layers: Adjust oven rack to middle position and heat oven to 325 degrees. Butter and flour two 8-inch cake pans. Whisk flour, baking powder, baking soda, and salt in bowl.

3. Melt butter in large saucepan over medium heat. Stir in cocoa and cook until fragrant, about 1 minute. Off heat, whisk in coffee, buttermilk, and sugars until dissolved. Whisk in eggs and vanilla, then slowly whisk in flour mixture.

4. Divide batter evenly between prepared pans and bake until toothpick inserted in center comes out clean, 30 to 35 minutes. Cool layers in pans 15 minutes, then invert onto wire rack. Cool to room temperature, at least 1 hour.

5. To assemble the cake: Cut each cake in half horizontally. Crumble one cake layer into medium crumbs and set aside. Place one cake layer on serving platter or cardboard round. Spread 1 cup pudding over cake layer and top with another layer. Repeat with 1 cup pudding and last cake layer. Spread remaining pudding evenly over top and sides of cake. Sprinkle cake crumbs evenly over top and sides of cake, pressing lightly to adhere crumbs. Serve. (Cake can be refrigerated for up to 2 days.)

Hallo
so... hatte ein ziemlich aktives Wochenende und endlich Zeit das auch ins deutsche zu übersetzen! Es ist ein unglaublich leckerer schokokladiger Kuchen ohne zu mächtig und sahning zu sein (ich mag eigentlich keine Torten). Aber schokoladenkuchen geht immer... Ich bin lange um dieses Rezept geschlichen da ich noch nie einen mehrlagigen Kuchen gebacken habe. Diese Lieblingstorte der New Yorker aus Brooklyn ist dar Wahnsinn - sie birgt so viel Liebe, Nostalgie und eine besondere Historie in sich und hat einen deutschen Hintergrund.... ich musste es versuchen. Ebinger's Blackout Kuchen ist Ende in den 1890ern in Brooklyn in einer kleinen deutschen Bäckerrei entstanden und wurde zu einem kulinarischen Wahrzeichen Brooklyns. Leider ging die immer größer werdende Bäckereikette 1972 bankrott und somit verschwand auch der weltberühmte Blackout Cake.... heute wird er wieder von diversen Bäckereien angeboten aber bisher hat noch keiner das Originalrezept erreicht.... Die Nachfahren der Familie Ebinger haben das Rezept von Molly O'Neill (New York Kochbuch) versucht und für gut befunden. Americas Test Kitchen und Cooks Country haben diese Version rausgegeben und ich finde sie köstlich. Dies ist ein würdiges Rezept und leckerer Kuchen. Der Name entstand im zweiten Weltkrieg - in der Blackout Zeit als die Stadt alles verdunkelte bei Nacht damit die Kriegsschiffe der Brooklyn Navy durch Brooklyn und Manhatten gefahrenlos auslaufen konnten! Vorher war es einfach ein schlichter Schokokuchen... Enjoy Alissa
VORSICHT: bitte Zeit nehmen für diesen Kuchen und alles schön abkühlen lassen bevor man ihn zusammenfügt


8 EL Butter
150 g Mehl
2 TL Backpulver
½ TL Natron
½ TL Salz
100 g Kakao
240 ml starken Kaffee oder Espresso
1 Tasse Buttermilch (200g)
200 g braunen Zucker
180 g Zucker
2 große Eier
1 TL Vanille

Füllung
200g Zucker
100 g Bitterschokolade gehackt
450 ml Sahne
200 ml Milch
40 g Speisestärke oder Maismehl
½ TL Salz
2 TL Vanille

Teig:
Den Backofen auf 160°C vorheiten und 2 Stück 20 cm Springformen fetten und zur Seite stellen

In einer mittleren Schüssel Mehl, Backpulver, Salz und Natron mischen.

Die Butter in einer Sauteuse bei mittlerer Hitze schmelzen. Das Kakaopulver hinzufügen und erhitzen bis ein leckeres Aroma entsteht, ca. 1 Min. Vom Herd nehmen, den Kaffee, Buttermilch und die Zucker einrühren bis sihc der Zucker aufgelöst hat. Nun die Eier einzeln unterschlagen und die Vanille beimischen. Nun löffelweise die Mehlmischung einrühren und zu einem glatten Teig vermischen. Den Teig auf die zwei runden 20 cm Backformen verteilen und ca 30-35 min backen. 15 min in der Form auskühlen lassen und dann WICHTIG stürzen und vollständig auskühlen lassen bevor die Torte zusammen gestellt wird!.

Füllung:

Alle Zutaten bis auf die Vanille in einem Topf bei mittlerer Hitze unter ständigem Rühren einen ebenmäßigen dicklichen Pudding kochen. Braucht ca 20 Min. Vom Herd nehmen, Die Vanille einrühren und 24 Std. auskühlen lassen

Torte zusammenfügen

Mit einem langen Messer jeden Kuchen quer Halbieren damit 4 Böden entstehen. Einen Boden fein zerkrümeln, in eine Schüssel geben und zur Weite stellen und die anderen 3 Böden seperat legen. Den ersten Boden aud eine Tortenplatte oder Kartonage legen und mit der Füllung bestreichen und den nächsten Boden darauf legen. Diesen Wieder mit Füllung bestreichen und einen Boden draulgen und erneut Füllung oben drauf. Nun rundherum den Pudding glattstreichen und mit den Krümeln verzeihen und wer mag kann noch schokolade drüberhobeln. In den Kühlschrank aufbewahren. Den Kuchen kann man vorbacken und er hält sich 2 Tage im Kühlschrank!

Extra Light & Extra Crispy Waffles - Extra leichte und knusprige Waffeln

Extra Light & Extra Crisp Waffles

This recipe is from The best of Americas Test Kitchen 2008

Many homemade waffels turn out heavy and soggy. Frozen waffels are crisp but bland. Whats the secret to homemade waffles with a toaster crisp texture?

Flavor aside waffles should, at least , be exceptionally crisp on the outside and light in the inside. But few really are - they are notoriously soggy and dense. This recipe however changes all that and priduces ultry light and crisp waffles with a unique hook or two!

Americas Test kitchen gathered a slew if recipes, summoned our tasters, and fired up the irons. The recipes all included a basic combination of flour, sugar, leavender, eggs, fatt and milk or buttermilk. Some recipes incorprated interesting ingredients as club soda or cooked grits but tasters were not impressed. While their flavor was passable their texture was dissapointing. Two of the most promesing recipes Americas Test Kitchen tried had comon leavener: whipped egg whites. Folding the whites into a basic batter yielded significantly lighter, fluffier waffles, though by no means crisper. Swapping out vegetable oil for butter definitely helped the texture - and gave the waffles a lighter mouthfeel and substituting cornstarch for portions of flour proved very effective. They wer close, but still not wuite what we longed for. While discussing one cook suggested Rice Krispies. She suggested that the crackling crunch was what the waffles needed. She wondered what would happen if we tossed a handful into the batter. We had nothing to lose, we did just that and couldn't beleive the result. The Rice Krispies add a malty flavor and each puffed grain of rice prduceed a tiny air pocket in the waffles. These waffles are seriously crisp and the Rice Krispies seemd to dissapear as the batter cooked, leavingbehind only their crunch and lightness. Best of all these waffles retained their crisp structure even a generous topping of butter and sirup!!!

Makes 8 Waffles

This is truly the best recipe of waffles i have ever made and i will not go back to anything else ever! You have to try this. I added a nice drizzle of Chokecherry syrup my dear friend Berny gave me last year from Canada - wonderful fruity tart flavor and perfect with those terrific waffles. I have to say they are the worlds best waffles. Enjoy Alissa

1 1/4 cup of flour
1 cup Rice Krispies
3/4 cup cornstarch
1/4 cup sugar
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
2 large eggs, seperated
1 1/2 cups milk
1 tsp vanilla
1/2 cup vegetable oil

Preheat a traditional waffle iron to medium. Meanwhile, stir the flour, Rice Krispies,cornstarch, sugar, baking powder, baking soda and salt together in a large bowl. Whisk the egg yolks, milk, vanilla and oil together in a medium bowl.
With an electric mixer or ballown whisk, bet the egg whites in a bowl to soft peaks. Pour the milkmixture over dry ingredients and whisk until combined. Whis in the beaten whites until just combined. Do not overmix; a few streaks of whites should be visible.
Pour 2/3 cup of batter into the center of a preheated waffle iron and use the back of a dinner spoon to spread the batter toward the outer edges (the batter should reach about 1/2 inch from the edges of the iron before you close the lid). Close lid and cook until deep golden brown -3-4 min. Serve immediatly. Make waffles with the remaining batter in the same manner.

Weltbeste knusprige Waffeln

Ich habe dieses Rezept aus einem Kochbuch der Testküche von Cooks Country und Cooks Illustrated!

Hausgemachte Wafflen haben leider die Angewohneit oft schwer und klitschig zu sein. Industriewaffeln dagegen schmecken künstlich und langweilig. Was ist also das Geheimnis knuspriger leichter Waffeln?

In diesem Rezept sind die Rice Krispies, geschlagenes Eiweiß und Pflanzenöl das Geheimnis! Die Rice Krispies verschwinden sobald die Waffeln gebacken werden aber sie bilden ein Luftpolster und der malzige Geschmack bereichter die Waffeln ungemein. Ihr müsst das ausprobieren - es sind die besten knusprigsten Waffeln der Welt die auch mit Sirup stabil bleiben ohne durchzuweichen und dennoch schön weich innen sind...
Ich habe dafür Chokecherry Sirup meiner Freundin berny verwendet - den hat sie mir im letzten Jahr aus Canada mitgebacht - eine köstliche fruchtig süß-saure Delikatesse!
So ab and Waffeleisen - dieses Rezept sollen man wirklich ausprobieren!! Geschacklich kann man das ja auch abwandeln aber das Ergebnis wird immer Spitze sein... ich bin froh das ich diese Version gefunden habe. Viel Vergnügen
Alissa


Ergibt 8 Waffeln

125 g Mehl
1 Tasse Rice Krispies
125 g Maisstärke oder Speisestärke
50 g Zucker
1 TL Backpulver
1/2 TL Natron
3/4 TL Salz
2 große Eier, getrennt
350 ml Milch
1 TL Vanille
100 ml Pflanzenöl

Das Waffeleisen vorheizen und in der Zwischenzeit Mehl, Reis Krispies, Maisstärke, Salz, Backpulver, Natron in einer Schüssel vermischen. In einer kleinen Schüssel Eigelb, Öl, Milch und Vanille verquirlen.
Mit einem Mixer die Eiweiß steifschlagen. Die Milchmischung in zu den trockenen Zutaten geben und verrühren bis eine ebenmäßige, kumpenfreie Massen entstanden ist. Nun das Eiweiß unterheben - ein paar Eiweißfetzen dürfen sichtbar bleiben - nicht übermixen!!
2/3 Tasse des Teigs in das Waffeleisen geben und mit der Rückseite eine Löffels auf dem Eisen verteilen aber noch ein paar cm vor dem Rand aufhören damit sich der Teig ausbreiten kann. Ca. 3-4 Minuten goldbraun backen.

Quesadillas

Quesadillas
The origins of traditional foods such as quesadillas cannot usually be traced to a particular year or person. They are foods that evolved because the ingredients and technology needed to cook them were readily available. The history of quesadillas begins with the story of corn and the cooking of tortillas:

"Tortilla...a round, thin unleavened bread made from ground maize, a basic food of Mesoamerica. It is not known how many millennia this has been a staple; but when the conquistadores arrived in the New World in the late 15th century, they discovered that the inhabitants made flat corn breads. The native Nahuatl name for these was tlaxcalli and the Spanish gave them the name tortilla...The art of tortilla-making was highly developed by the native Mesoamericans; 17th century Spanish observed, Francisco Hernandez, remarked on the fine, almost transparent tortillas prepared for important people....Fresh tortillas are eaten as bread, used as plate and spoon, or filled to make composite dishes such as tacos and enchiladas....A quesadilla is a 'turnover' made by folding a fresh tortilla in half around a simple filling such as cheese, epazote (a pungent herb), and pepper, or potatoes and chorizo, and deep frying it..."
---The Oxford Companion to Food, Alan Davidson (p. 803)

"Queso...the Spanish word for 'cheese', forms part of some names of cheese of Spain and Latin America."
---The Oxford Companion to Food, Alan Davidson (p. 644)

"Quesadillas are one of the Mexicans' favorite simple snacks. They are, in fact, uncooked tortillas stuffed with one of various fillings and folded over to make a "turnover." They are then toasted on a hot griddle or fried until golden. In many parts of Mexico they are filled with strips of Chihuahua cheese, which melts and "strings" nicely--a Mexican requirement...the farther south one goes the more complicated they become. For instance, in central Mexico the simplest ones are filled with some of the braided Oaxaca cheese, a few fresh leaves of epazote and strips of peeled chile poblano. Potato and chorizo filling--that used for tacos...--is also a favorite version, while the most highly esteemed of all are those of sauteed squash blossoms (flor de calabaza) or the ambrosial fungus that grows on the corn blossoms (huitlachoche), both of which are at their best during the rainy months of summer and early fall."
--The Tortilla Book, Diana Kennedy [Harper & Row:New York] 1975 -(p. 106)

As such, quesadillas are a blend of Old World tradition and New World foods. Recipes for turnover-type foods (aka portable filled pastries, both sweet and savory) were popular fare in Medieval Spain. About portable pies. Chicken (chicken quesadillas) is also an Old World food, introduced to Mexico by the Spanish settlers in the 16th century. New World fowl included turkey, strikingly similar in flavor and composition. The turkey, however, was not used for simple snacks. It was saved for special holidays. Cheese (queso/quesa) is also an Old World food.


Quesadillas
is one of my sons favorit quick dinners - he loves it with soup or on its own. I usually mix anyhting i like in there but this version is our favorit...
Enjoy Alissa

1 medium fresh chili pepper (or dried and soaked in water, drained and chopped)or if oyu don't like the heat use a bell pepper, diced
1 1/2 cups shredded sharp cheese (best is mexican cheese like Asadero, Chihuahua or in the USA zesty Monterey Jack)
6 8-inch tortillas
1 cup shredded cooked chicken
1/2 cup chopped tomato
3 tbsp finely chopped spring onions
1 tbsp snipped basil (or cilantro)
Guacamole
Salsa Fresca

Halve pepper lengthwise, remove seeds and membrane. Cut pepper into thin slivers.

Sprinkle 1/4 cup of cheese over half of each tortilla. Sprinkle peppers, chicken, tomato, green onions and basil or cilantro over cheese. Fold tortilla in half pressing gently.

In a large skillet or on a griddle cook quesadillas, two at a browned, turning once. Remove quesadillas from skillet and place on a baking sheet. Keep warm in a 300°F oven. Repeat with remaining quesadillas.

Serve cut in half with salsa fresca and guacamole.

Makes 12 servings



Quesadillas

ist eines der Lieblingsessen meines Sohnes - es ist ein leckeres schnelles Essen. Sehr vielseitig, gesund und sättigend zu einer Suppe oder Salat.
Dieser Version mögen wir am liebsten.... es ist wie ein Hauch Mexico auf dem Teller ! Den Usrsprung dieses Gerichts festzustellen ist sehr schwer - wahrschienlich hat es sich irgendwann entwickelt als die Europäer nach Zentralamerika kamen und die Maisfladen der Eingeborenen übernommen haben und es dann füllten und anbrieten.. wie viele andere Tortillagerichte auch... Es ist und war sehr preiswert, nahrhaft und rasch zu bereitet.

Schärfetabelle von Chilis

Habanero = 10+ (super scharf)
Pequin ( Chile Pequeno, Tepin und Chiltepin) = 8-9
Serrano = 7
Árbol = 6-7
Fresno = 6-7
Chipotle = 5-6
Jalapeno = 5-6
Ancho (Mulato)=3-5
Pasilla (Chile Negro) = 3-5
Cascabel = 4
Poblano = 3
Guajillo = 2-4
Anaheim = 2-3

Getrocknete Chilis haben einen intensiven rauchigen Geschmack. Man sollte darauf achten wenn man sie kauft das sie immer noch leicht biegsam sind und ein schönes Aroma haben! Man kann sie in einem Mörser zermalen oder in einer Gewürzmühle zerkleinern oder in kochendem sprudelndem Wasser 30 Min einweichen und dann ein hacken. Getrocknete Chilis trocken in einem luftdichten Gefäß aufbewahren - halten sihc bis zu einem Jahre noch beser ist es sie einzufrieren!

Viel Vergnügen... Alissa


1 mittlere Anaheim oder andere Chilischote - wem das zu scharf ist tut es auhc eine Paprika, gewürfelt
1 1/2 Tassen geriebenen Käse
6 Tortillas (am besten Maistortillas)
1 Tasse gekochtes, geschreddertes Huhn (schmeckt klasse sous-vide mit mexikanischen Gewürzen)
1/2 Tasse feingehackte, entkernte Tomate
3 EL Frühlingszwiebel fein gehackt
1 EL frischen Basilikum oder Koriander

Dazu selbstgemachte Guacamole + Salsa Fresca

Die Chilischote längs aufschneiden entkernen und die Membrane entfernen und feinschneiden

Die Tortilla halb mit Käse bestreuen, darüber Chili, Frühlingszweibeln, Hühnchen, Tomaten und Basilikum. Zusammenklappen und in einer mittelheißen Pfanne 3-4 Min erhitzen - einmal Wenden. Aus der Pfannen nehmen und im Backofen warmhalten. Einmal aufschneiden und mit Guacamole und Salsa Fresca servieren.

12 Portionen

Cannoli

Cannoli, (plural) in Sicilian, are Sicilian pastry desserts. The singular is cannolo (or in sicilian language cannolu), meaning “little tube”, with the etymology stemming from the Latin "canna", or reed. Cannoli originated in Sicily and are an essential part of Sicilian cuisine. They are also popular in Italian American cuisine and in America are known as a general Italian pastry, while they are specifically Sicilian in origin (in Italy, they're commonly known as "cannoli siciliani", Sicilian cannoli).

Cannoli consist of tube-shaped shells of fried pastry dough, filled with a sweet, creamy filling usually containing ricotta cheese (or alternatively, but less traditionally, sweetened Mascarpone) blended with some combination of vanilla, chocolate, pistachio, Marsala wine, rosewater or other flavorings. Some chefs add chopped succade or chocolate chips. They range in size from "cannulicchi", no bigger than a finger, to the fist-sized proportions typically found in Piana degli Albanesi, south of Palermo, Sicily. Sometimes cannoli can be found with the shells dipped in chocolate, in addition to being stuffed with filling.

History
Originating in the Palermo area, cannoli were historically prepared as a treat during Carnevale season, possibly as a fertility symbol; one legend assigns their origin to the harem of Caltanissetta. The dessert eventually became a year-round staple throughout what is now Italy. As with Sicilian cassata, Sicilian cannoli probably date back to the time of Arab domination. Cannoli are sometimes called cannolis, however this is not the correct term. Cannolo is the correct terminology for a single pastry and cannoli is the name given to two or more pastries.
Italian-American variants
The versions with which Americans are most familiar tend to involve variations on the original concept. This is possibly due to adaptations made by Italians who emigrated to the U.S. in the 1900s and discovered limited availability of certain ingredients. The cannoli sold in Italian-American bakeries today usually still contain ricotta, but mascarpone is a less common alternative. Sometimes the filling is a simple custard of sugar, milk, and cornstarch. In either case, the cream is often flavored with vanilla or orange flower water and a light amount of cinnamon. Chopped pistachios, semi-sweet chocolate bits, and candied citrus peel or cherries are often still included, dotting the open ends of the pastry. Green sprinkles are sometimes used as a garnish for cannoli in the United States.

Cannoli In Movies

Cannoli are mentioned in a famous line from the film The Godfather by Peter Clemenza, whose wife asked him to bring home a few. A planned murder takes place during the outing, and while Clemenza and Rocco Lampone are preparing to depart the scene, he instructs: "Leave the gun. Take the cannoli."

In Gilmore Girls (episode "It Should've Been Lorelai"), Lorelai Gilmore suggests sitting at the back table so that no one can "whack you with a cannoli."
This line is parodied in an episode of Shadow Raiders. But in the Shadow Raiders universe, Cannoli are large grub-like creatures, which apparently serve the same function for the residents of Planet Bone.

Another parody of the line is found in a "Tony Pajamas" sketch on The Amanda Show, in which Tony's pal Paulie (Josh Peck) is hit by an egg and Tony (Drake Bell) instructs his bodyguards to "Leave Paulie. Take the cannoli."

Another parody was in the TV show Anthony Bourdain: No Reservations in the New Jersey episode, in which, after ordering a dozen cannoli from a local Italian pastry shop, Mario Batali, Anthony Bourdain, and a pastry chef are driving to another restaurant and Batali stops by the side of the road ostensibly to urinate while the pastry chef assassinates Bourdain. The episode ends with Bourdain slumped over the steering wheel of his car while Batali says "leave the gun, take the cannoli."

This line is also discussed by Joe Fox (Tom Hanks) and Kathleen Kelly (Meg Ryan) in the romantic comedy You've Got Mail as a response to what one learns from The Godfather.

In The Godfather Part III Connie (Talia Shire) kills Don Altobello (Eli Wallach) with a poisoned cannolo.

In Death Wish V: The Face of Death, Charles Bronson uses a cannoli laced with poison to kill a mobster who helped murder his fiancee.

In the HBO series The Sopranos, the main character, Tony Soprano (James Gandolfini), shows a regular taste for cannoli, occasionally making the dessert part of the plot.

Frank Barone (Peter Boyle) of Everybody Loves Raymond is regularly accused by his family of eating up all the cannoli made by his wife Marie.

In the movie Demolition Man the life of main character John Spartan (played by Sylvester Stallone) is saved during a car wreck by a fictional foam-like substance which rapidly fills the car's passenger compartment. He says a minute later, "All of a sudden, this car turned into a cannoli."

Ben & Jerry's Ice cream offered "Holy Cannoli" flavor ice cream. The description was "Creamy Ricotta & Pistachio Ice Cream with Chocolate Covered Cannolis & Roasted Pistachios". It has since been retired, but does reappear every so often when B&J's brings back retired flavors for limited runs.

The Häagen Dazs Ice Cream Company had a new flavor contest in 2006 with Cannoli as one of the finalists. It eventually lost to Sticky Toffee Pudding.

In Curious George, George solves a mystery and is rewarded with cannoli.

On an episode of the TV show Just Shoot Me (season 6, episode 2) Elliot (Enrico Colantoni) forbids his boss, Jack (George Segal), from eating his cannoli.

In The Departed, Billy (Leonardo Di Caprio) sarcastically asks the mobsters at a grocery store fight scene whether they are selling cannolis or something.


Hello
i was craving Cannoli so badly after watching Everybody loves Raymond on DVD the other day - i jumped up and finally tried to make that crispy heavenly dish myself... i was lucky and found just the version i wanted on the german recipe board i am involved with and here you go.. as a filling i whipped up some orange-gigner cream and sprinkled some pistachio on them.
I haven got those rolle that you see in the picture above - thanks to my blogging and recipeboard friend Eline i was still able to make it by rolling tin foil tightly and make a roll to wrap the dough around! Thanks Eline!
My version doesn't looks as nice and perfect but i guess with practise i will get there...
Enjoy Alissa

Chocolate Cannoli

150 g flour
15 g cocoa
30 g butter
1 egg
25g sugar
1/2 cup marsala

FOR SHELLS: Combine flour, cocoa and sugar in a medium bowl. Cut in butter until mixture resembles coarse meal. Stir in beaten egg. Gradually stir in wine, mixing well. Shape dough into a ball, cover and refrigerate 60 minutes. Turn dough out onto a lightly floured surface and roll to 1/16" thickness.

Cut into 3 1/2" circles, and roll circles into 5" ovals. Place a cannoli form, lengthwise, down the center of each oval and roll dough around form. Moisten seam with water to seal. Pour oil to a depth of 3" into a Dutch oven and heat to 350 degrees. Fry cannoli shells one minutes. Drain on paper towels and cool about 5 seconds. Remove the form and cool cannoli shells completely.

Cannoli
aus Wikipedia,

Cannoli Siciliani mit kandierten Früchten. Cannolo ist der Name eines gefüllten Gebäcks aus Sizilien. Es besteht aus einer frittierten Teigrolle mit einer süßen cremigen Füllung aus Ricotta, die zusätzlich Vanille, Kakao, Schokoladenstückchen oder kandierte Früchte enthalten kann.

Cannoli waren ursprünglich eines von verschiedenen Schmalzgebäcken, die in der Fastnachtszeit gegessen wurden, werden jetzt aber das ganze Jahr über hergestellt. Sie werden heute überall in Italien von größeren Bäckereien und Restaurants angeboten.

Das italienische Wort cannolo heißt wörtlich übersetzt „kleines Rohr“ und bezieht sich nicht auf das Teigstück, sondern auf das Rohr, um das die Teigstücke zum Frittieren traditionell gewickelt werden, in der Regel zugeschnittene Bambusrohre von etwa 15 cm Länge.


Hallo
ich habe noch nie Cannoli selber gemacht und hatte auch leider keine Rollen, dafür habe ich Elines Tip mit der gedrehten Alufolie verwendet - Danke dafür!
Das Ergebnis ist meilenweit entfernt von dem wie ich es gerne hätte aber fürs erstem Mal hat es die Gelüste befriedigt ;-)).
Ich hatte soooo Heißhunger auf dieses knusprige Gebäck bekommen als ich meine amerikanische Lieblingserie auf DVD sah - so das ich sofort ins Chefkoch gesprungen bin und mir ein Rezept rausgesucht habe .
Für die Füllung habe ich heute meine eigenen Variante ausgedacht und eine Orangen-Ingwer Sahne verwendet und etwas Pistazien....
Viel Vergnügen damit!!
Alissa

Schokoladen Cannoli

Rezept von Cettina Chefkoch

150 g Mehl
15 g Kakao
30 g Butter
1 Ei
25g Zucker
1/2 Glas Marsala

Aus den ersten 6 Zutaten einen Teig kneten. Den Teig in Folie einwickeln und 1 Stunde bei Zimmertemperatur ruhen lassen. Nach der Ruhezeit den Teig dünn ausrollen. Am besten geht dies mit einer Nudelmaschine. Nun werden 10 x 10 cm kleine Vierecke aus den Nudelplatten geschnitten. Diese werden auf Bambusstücken oder Blechrollen (Cannoliformen), die 10 cm lang und einen Durchmesser von 2,0 bis 2,5 cm haben, aufgerollt. Dazu legt man den Bambus diagonal auf die Nudelvierecke, nun das obere und untere Eck über die Rolle legen und zusammen drücken. In heißem Öl ausbacken und anschließend auf Küchenkrepp abtropfen lassen.

Hush Puppies - Maiskrapfen

History of Hushpuppies

Hushpuppies are finger-shaped dumplings of cornmeal that are deep-fried and traditionally served with fried catfish. Also know as corn dodgers, they are especially popular throughout the South.

There are several interesting stories of the origins of hushpuppies:
The oldest story is that hushpuppies originated in the settlement of Nouvell Orleans (later called New Orleans, Louisiana), shortly after 1727. They were created by a group of Ursuline nuns who had come from France. The nuns converted cornmeal into a delicious food that they named croquettes de maise. The making of these croquettes spread rapidly through the southern states.
An African cook in Atlanta is said to have given the name hushpuppy to this food. When frying a batch of catfish and croquettes, a nearby puppy began to howl. To keep the puppy quiet, she gave it a plateful of the croquettes and said, "hush, puppy." Since the name was cut, it stuck. This same story is also attributed to a Creole cook.

Hunters and trappers could be on the trail for days at a time. At suppertime the hunting dogs would get hungry, so the hunters would mix a batter out of cornmeal or flour and cook it in grease on the campfire. Then they would throw the fried dough to the pups, telling them to be quiet, shut up, or "hush."

Confederate soldiers would sit beside a campfire preparing their meals. If they detected Yankee soldiers approaching, they would toss their yapping dogs some of the fried cornmeal cakes with the command "Hush, puppies!"

In the South, the Salamander was often known as a "water dog" or "water puppy." These were deep-fried with cornmeal and formed into sticks. It is said they were called hushpuppies because eating such lowly food was not something a southern wife would want known to her neighbors.

Hush Puppies

what a nice little treat with such a interesting background... i serve them with chilisauce, mayonnaise,avocado sauce, salsa or ketchup or any sauce ouy love... tell me what it is! And next to fried catfish or any other fish you like - suits all kinds of southern style food.... or plain as a snack... Alissa

90 g corn kernels (fresh, canned or frozen)
75 g flour
250 g cornmeal
2 tbsp baking powder
1/2 tsp chili powder or a dash of hot sauce
1 tsp salt
1 egg
250 ml buttermilk
1 chopped onion

oil to fry

mix everything (apart from the oil) together quickly - don't overmix! That make the puppies to hard... an immedialty fry them at medium heat 4 min by the tablespoonfulls till golden brown. Drain on a papertowel. Serve...


Hush Puppies

ist eigentlich ein kleiner Snack der traditionell im den Südstaaten geessen wird besonders in New Orleans - man bekommst sie heiß und süßlich duftend in Wachspapiertüten auf der Straße in kleinen Buden.
Man sagt sich das sie Hush Puppies genannt werden weil damit die Fischer in der Bucht von Lousiana die Hunde abgelenkt haben von dem frisch gefangenen Fisch.... Andere Geschichten erzählen das eine gute Südstaaten Frau die was auf sich hielt niemals zugegebn hätte so etwas zu servieren und "hush" heisst im englischen auch etwas verschweigen - deshalb Hush puppies... es gibt viele Geschichten um diesen wundervollen kleinen Krapfen...

Vorsicht man verbrennt sich super leicht wenn die Maiskörner explodieren also am besten eine Friteuse benutzen oder die Hände und Körper gut schützen! In den USA gibt es unendlich viele Varianten dieses Rezepts - ich mag dieses am liebsten.
Es wird sehr gerne zu Catfish ( den mag ich leider gar nicht genausowenig wie Karpfen) gegessen aber es passt zu jeglicher Fischart und besonders zur typischen Südstaaten Küche ...
Viel Freude damit Alissa

Hush Puppies

90 g Zuckermais (frisch, gefroren oder aus der Dose)
75 g Mehl
250 g Maismehl oder Polenta (fein oder mittelgrob)
2 TL Backpulver
1/2 TL Paprika rosenscharf, Piment d'Espelette oder Chilipulver (oder 1 Spritzer Tabasco )
1 TL Salz
1 Ei
250 ml Buttermilch
1 Zwiebel feingehackt
Fritierfett

Die Maiskörner mit dem Mehl, Maismehl, Backpulver, Gewürzen mischen. Das mit der Buttermilch verschlagene Ei und die Zwiebel dazugeben und rasch verrühren, langes Rühren läßt die Krapfen zäh werden)
eine Bratpfanne zu einem Drittel mit Fett füllen oder eine Friteuse verwenden und erhitzen. Vorsicht SUPER heiß und es spritzt gewaltig!! bis 4 Min goldbraun backen. Mit Ketchup, Majo, Avocadosauce, Salsa oder Chilisauce oder welche Sauce Ihr Euch dazu vorstellen könnt servieren.

Soup au Pistou

Pistou sauce, or just pistou, is a cold sauce made from cloves of garlic, fresh basil, and olive oil. Some more modern versions of the recipe include grated parmesan, pecorino or similar hard cheeses. Traditionally, the ingredients are crushed and mixed together in a mortar with a pestle, (pistou means pounded in the Provençal language).
It is often confused with pesto with which it shares some of the same ingredients, the key difference being absence of pinoli (pine nuts), from pistou. It is a typical condiment from the Provence region of France that can be served with pasta dishes or as a spread for bread. But it is most often associated with the Provencal dish Soupe au Pistou, a minestrone like summer soup that includes white beans, green beans, tomatoes, summer squash, potatoes, and vermicelli. These ingredients can be left out or replaced as long as the soup's golden rule about summer vegetables is followed. Thus Pistou soup is not made with, for example, leeks. Some recipes incorporate the pistou into the soup just before serving. Others recommend offering the sauce at the table to be added after the soup is served.

Both pistou and pesto probably share the same origins. The Roman poet Virgil describes a sauce of crushed herbs, garlic, salt, and olive oil. A version with pinoli emerged around Genoa to become pesto, while pistou evolved in the areas around Nice.

Some regions, especially those closer to the Alps, substitute Swiss cheese in the place of parmesan. Whatever cheese is used, it is preferred that it not be a "stringy" cheese, so that when it melts in a hot liquid (like in the pistou soup, for instance) it does not melt into long strands. Wikipedia

This is a wonderful summer soup that makes you feel like sitting in a vegetable patch and the sun is shining on your face.... so fragrant and heavenly wiht the pistou... Love it.... Cheers Alissa

Soup au Pistou

6 servings

2 tbsp extra virgine olive oil
2 medium onions
500 g shelled beans (canelli, navy or great nothern beans) rinsed, soaked over night and drained
200 g fresh green beans
2 carrots sliced
1 medium zucchini
1 kohlrabi, diced
2 celery stalks, diced
4 ripe tomatos ( substitute 400g can whole tomatoes, drained, cored and diced)
2 bay leaves
6 fresh thyme springs (2 tsp dried thyme)
salt and freshly groudn pepper
100g elbow maccaroni or vermicelle

Pistou
4 garlic cloves
2 handfull fresh basil leaves
50 g grated Gruyère


Heat the olive oilin a large heavy pot. Add onions and heat 1 Tbsp water in the pot. Cook over medium heat for 10 min, stirring regularly to avoid coloring, until soft and translucent. Add the rest of the vegetables, bay leave and thyme. Season with salt & pepper.

Pour boiling water to just cover the vegetables and bring to a simer. Cover, lower the heat to medium-low and simmer 1 !/2 hours, stirring regularly to make sure the vegetables don't stick to the bottom and add water if no longer covers the vegetables. after cooking 1 hour 20 min add pasta and 250 ml boiling water and stir to combine (the soup is best made day ahead)

Before serving make Pistou. Press the garlic with a garlic press or mince it and combine the pulp and juices wiht basil and grated cheese in a mortar and grind into a paste adding olive oil little by little unti the pistou is smooth. ( This can be done in a food processor but the flavors won't be the same) Transfer to a serving cup.

Fish out the bay leaves and thyme leaves and serve the soup hot with pistou on the side for each diner to stir a spoonfull into his bowl. I added a homemade sesame roll


Soup au Pistou

eine unglaublich schmackhafte Sommer-Suppe die an eine Minestrone erinnert und mit dem Pistou eine spannende Verbindung eingeht. Dies ist ein klassisches französisches Rezept und kann vom Gemüse variiert werden nach Bedarf und Angebot.. Leider ist das Foto nicht so doll geworden und das Gemüse nicht mehr ganz so grün wie ich es gerne hätte aber geschmacklich ein Hit. Bon appetit Alissa

6 Portionen

2 EL Extra virgine Olivenöl
2 Zwiebeln
500 g geschälte Bohnen (gewaschen, über nacht eingeweicht und abgetropft)
200 g frische grüne Bohnen
2 Karroten, gewürfelt
1 mittlere Zucchini, gewürfelt
1 Kohlrabi, gewürfelt
2 Selleriestangen gewürfelt
4 reife romano Tomaten ( alternative 400g Dose ganze Tomaten, gewürfelt)
2 Lorbeerblätter
6 Stangen Thymian fisch, (2 TL getrockneten Thymian)
Salz & Pfeffer
100g kleine Maccaroni oder Fadennudeln

Pistou
4 Knoblauchzehen
2 Handvoll frischen Basilikum
50 g geriebener Gruyère


Das Ölivenöl in einem schweren Topf erhitzen und bei mittlerer Hitze die Zwiebeln glasig werden lassen. Das restliche Gemüse, Lorbeerblätter, Thymian Salz und PFeffer hinzufügen..

Kochendes Wasser auf das Gemüse geben bis das gemüse vollständig bedeckt ist und auf mittlere schwacher Hitze 1 1/2 Stunden abgedeckt köcheln lassen. Man kann es jetzt entweder abkühlen lassen und am nächsten Tag servieren - so schmeckt es am besten oder sofort weiter verfahren und die Nideln hinzufügen 250 ml heißes Wasser dazugeben und die Nudeln gar werden lassen.

Zuvor das Pistou bis zu 1 Std vorher zubereiten. in einem Mörder alle Zutaten vermahlen und zu einer Paste werden lassen oder in einer Küchenmaschiene verarbeiten (allerdings ist das Aroma dann nicht so intensiv.

Aus der Suppe die Lorbeerblätter und die Thymianzweige hinausfischen und die suppe heiß mit dem Pistou an der Seit wervieren. Ich habe noch selbstgemachte Sesamkringel dazugegeben

Lucious Chocolaty Zucchini Cake - Köstlicher Schokoladiger Zucchinikuchen

Hello
was handed a big bag of fresh zucchinis - apart from zucchini fritters and antipasti i needed to make something sweet today. My son has a friend over and they always yearn for something sweet and chocolaty.... yes yes... i got to admit - the ones that follow my blog a bit and the ones that know me personally will grin... alissa is a chocoholic herself... ok ok i did this for myself as well... ture enough... I have tried many zucchini cakes over time some bland ones, some moist ones, some cinnamony ones, the one that are very healthy and ones that were savory.... but i was always dreaming of a real devilish chocolaty one i mean REAL chocolate.... so Clothildes version had to be tried. She is the owner of the wonderful french/english blog "Chocolate & Zucchini". I saw the pic on her book ( http://chocolateandzucchini.com/archives/2004/04/chocolate_zucchini_cake.php) - I didn' hesitate very long - while watching an old epsiode of Everybody loves raymond and watchin marie barone cook i grated the zucchini and chopped tantalizing bittwersweet chocolate.... a few bits went straight into my mouth...hmmm
So makeing this cake was easy and the raw batter told me it was going to be great.... the smell of the baked version still lingers in my kitchen..... the boys already wolfed down a big slice... thats enough for today i am about to make a huge pan of mozzarella pizza...
I am absolutly sure you will enjoy this cake!!
Alissa


Chocolate & Zucchini Cake

- 1 1/2 C (180 g) all-purpose flour
- 1/2 C (60 g) whole wheat spelt flour (of course, you can just use 2 C / 240 g all-purpose flour)
- 1/2 C (40 g) unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 C (110 g) butter, softened
- 1 C (160 g) light brown sugar
- 1 tsp vanilla extract
- 1 tsp instant coffee granules (the Nescafé type, the stronger the better)
- 3 eggs, at room temperature
- 2 C zucchini, unpeeled, grated (about 280 g, two medium)
- 1 C (170 g) chocolate chips


(Serves 10.)

Preheat the oven to 180°C (360°F). Grease a 3 quart (3 L) springform cake pan, and flour it or sprinkle with cocoa powder : this is to help the cake unmold easily, especially if you're not using a magic non-stick pan.

In a large bowl, whisk together the flours, cocoa powder, baking soda, baking powder and salt.

In your food processor, combine the sugar and butter, and mix until fluffy. Add in the vanilla extract and espresso powder, then the eggs, one at a time, mixing thoroughly between each addition.

Spoon in the flour mixture, reserving the last half-cup of it. Mix thoroughly, the batter will be thick.

Add the grated zucchini and the chocolate chips to the reserved flour mixture, and toss to coat. Fold in the batter, and blend thoroughly, it's fun. Pour into the prepared cake pan, and flatten the surface with a spatula.

Bake for 40 to 50 minutes, until a cake tester comes out clean. Turn out on a rack to cool for half an hour, then unmold.

Schokoladiger Zucchinikuchen

Rezept von Clothilde Chocolate & Zucchini blog. Saftig, fluffig und unglaublich lecker!

- 180 g Mehl
- 60 g Vollkornmehl
- 40 g Kakao
- 1 TL Natron
- 1/2 TL Backpulver
- 1/2 TL Salz
- 110 g Butter, Zimmertemperatur (oder 120 ml Öl)
- 160 g brauner Zucker
- 1 TL Vanille
- 1 TL Instant Kaffeegranulat
- 3 Eier, Zimmertemperatur
- 350 g zucchini, ungeschält, geraspelt
- 170 g Bitterschokoladentropfen oder gehackt

Den Backofen auf 180°C vorheizen. Eine Springform oder Kastenform fetten und mit Kakaopulver oder Mehl bestäuben.

In einer Schüssel alle trockene Zutaten vermischen.

Mit dem Handmixer oder Küchemaschine Butter und Zucker cremig schlagen. Die Vanille hinzufügen, das Espressopulver hinzufügen und ein Ei nach dem anderen.

Die Mehlmischung (etas 1/2 Tasse der Mischung aufheben) in die Buttermix rühren bis ein dicker Teig gleichmäßiger entseht.

Die Zucchini und Schokoladen hinzufügen und den Rest der Mehlmischung. Gut verrühren und in die Backform füllen.

für 40- 50 Min backen bis der Zahnstocher sauber rauskommt. Abkühlen lassen und aus der Form nehmen

Curry Shrimp Rice Salad - Curry Shrimp Reissalat

Curry Shrimp Rice Salad

1 cup basmati rice

1.75 cup chicken stock

1 spring onion diced

2 ribs celery, diced

1/2 red pepper diced

1/4 cup slivered almonds, toasted

1/4 cup diced dried cranberries or craisins or raisins

1 Tbsp curry mustard (deli section) or regular dijon mustard and curry powder

a bit olive oil

1 avocado diced

1 tbsp lemon juice

shrimps a bag of small or 3 big ones for each adult

Cook the rice in the chicken broth till done. Toss with a bit of olive oil and let cool. The add the remaining ingredients and taste and spice to your liking.

Fry the shrimps in a pan with a whole garlic clove till the shrimp turn pink then drizzle with a bit of lemon juice and salt & pepper and serve on the salad

You could add a bit of pureed avocado on the side if you use big shrimps !


Curry Shrimp Reissalat

1 Tasse Basmatireis
1.75 Tasse Hühnerbrühe
1 Frühlingszwiebel feingehackt
2 Selleriestangen, feingehackt
1/2 rote Paprika feingehackt
1/4 Tasse Mandelblätter, geröstet
1/4 Tasse getrocknete Cranberries oder goldene Rosinen
1 EL Currysenf or mittelscharfen Senf & eine Portion Currypulver
ein wenig Olivenöl
1 Avocado gewürfelt
1 EL Zitronensaft
Shrimps eine Portion kleine oder 3 Garnelen pro Person

Den Reis in der Brühe kochen. Wenn der Reis gar ist mit Olivenöl beträufeln und in eine Salatschüssel geben und auskühlen lassen. Die restlichen Zutaten unterheben und abschmecken.

Die Shrimps & Garnelen mit Knoblauch anbraten, mit Zitrone beträufeln und auf den Salat legen.

Man kann zu dem Salat noch einen Avocadosauce zaubern und zu den Garnelen servieren

Fluffy Lemon Poppy Seed Muffins - Zitronen Mohn Muffins

Hello

it's summertime and very humid and hot here the past few days. I was craving something fluffy and light ... something tart and refreshing... I flipped through my recipes and through my cupboard to see what i have.... The choices seemed endless and then i found a bag of poppyseeds. They are not very popular in my family because of the tooth problem and that zombie look you get -lol but today i just ignored that fact and whipped them up anyhow... as i know Nigellas recipes work very well for me i used hers.... I had Dori Greenspans one in my hand too but i didn't have any sour cream so i had to put hers aside for some other time...

I hope you enjoy these as much as i do they are featherlight and really lemony... Enjoy Alissa

Lemon Poppy seed Muffins by Nigella Lawson

Source: http://www.nigella.com/recipe/recipe_detail.aspx?rid=12895

2 cups flour (280g)
1 cup sugar (200g)
1 tablespoon baking powder
1 teaspoon salt
2 eggs
1/4 cup oil (like sunflower oil or any other without a distinctive taste)
4 tablespoons butter or margarine melted
3/4 cup milk
1 teaspoon lemon juice
1 teaspoon corn syrup (or golden syrup)
1 teaspoon vanilla extract
1 tablespoon lemon extract
2 tablespoons poppy seeds

recipe is taken from a wonderfull book called "the muffin lady. Muffins, cupcakes and quick breads for the happy soul" by Linda Fisher. This recipe is really tasty, light, airy and delicious. The muffins can very easily be frozen and unfrozen over night for a nice mid week breakfast.

METHOD
1.
Preheat the oven to 350°F (or 175°C). Combine and sift the flour, sugar, baking powder and salt.
2.
Make a well and place in it the eggs, oil, butter, milk, lemon juice, syrup, vanilla and lemon extracts.
3.
Blend with a fork and then add the poppy seeds. Combine without over mixing.
4.
Spoon into a wax paper lined 12 unit muffin pan and bake for 25 minutes.
5.
Yields twelve 2-4 ounces muffins or six 6-8 ounces ones. If making bigger muffins, adapt the cooking time a bit.
6.
Enjoy

Nigella's Zitronen Mohn Muffins

ich hatte so Lust auf etwas leichtes fluffiges erfrischendes gestern und als ich so meine Vorräte durchstöberte fiel mir eine Tüte mit Mohn in die Hand... Tja das war einfach Zitrone -Mohn Muffins sind ein Klassiker und den hatte ich lange nicht gemacht... Ich wählte zwischen Nigellas und Dorie Greenspans Rezept - beide sensationell allerdings brauch man für Dories saure Sahne die ich nicht hatte....

Ich hoffe Ihr habt so viel Freude an den Muffins wie ich... Mohn ist imer so eine Sache wegen der Zähne aber ich habe das heute mal ignoriert und sie dennoch gebacken...

Viel Vergnügen Alissa

280 g Mehl
200 g Zucker
1 EL Backpulver
60 ml Öl
2 Eier
4 EL Butter
180 ml Milch
1 Zitrone
1 TL heller Rübensirup oder Glukosesirup
1 TL Vanille
1 EL Zitronenextrakt
2 EL Mohnsamen

Den Backofen auf 175°C vorheizen und die Muffinform mit Papiermanchetten auslegen.

In einer Rührschüssel das Mehl, Backpulver und Salz geben. Eine Mulde bilden und darin die anderen Zutaten geben und mit einer Gabel vermischend as der Teig eben so zusammenhält - nicht zu viel rühren!

Den Teig in die Muffinformen geben 3/4 voll und ca 27 Min backen. auf einem Kuchengitter abkühlen lassen.

Wer mag kann noch einen Zuckerguss darübergeben!

Black Rice Pudding with Nectarines - Schwarzer Milchreis mit Nekatrinen

Rice Pudding History

Originally used to aid the malnourished, rice pudding was first made in Asia. Over thousands of years, various pudding recipes have developed in Eastern Asia. Some include jam, cinnamon, fruit and honey, while others are far simpler consisting of only rice, water and sugar or rice and milk and cinnamon and sugar and raisins.

For the west, rice pudding originated in the Middle East or Persia. The dessert gained popularity during the Middle Ages. Firni, one of the oldest of these Middle Eastern puddings, is made with rice flour and was introduced to India by the Moghuls. Records of an Indian sweet milk pudding occur in the 14th century. Shola, flavored with rose water, was introduced to Persia by the 13th century Mongols and is now eaten in much of west Asia. However the Indian Kheer has an independent history, as it is older than 2000 years.

In Europe, rice pudding with goat's milk was first used by the Romans for medicinal purposes. For this reason, the first written records of rice pudding occur in medical texts. Medieval European sweet boiled rice pudding often was made with almond or cow's milk. Rice pudding appears in 1542 in the then Danish town of Malmø. However, rice was an imported luxury item reserved for the rich. Baked rice puddings featuring elaborate spices and other ingredients appeared in the 17th century. In the 18th century, rice pudding began to replace rye porridge and barley porridge at festivities in Scandinavia. Over centuries, the European recipe has been simplified, resulting in the modern dish often criticized for its blandness.

Rice pudding around the world
Rice puddings are found in nearly every area of the world. Recipes can greatly vary even within a single country. The dessert can be boiled or baked. Different types of pudding vary depending on preparation methods and the ingredients selected. The following ingredients are regularly found in rice puddings.

East Asia
Technically, many types of rice-based dishes resembling rice pudding could be found in various countries in Southeast Asia, which many have Chinese influences. Owing to Chinese usage, they are almost never referred to as rice pudding by the local populations (whether ethnic Chinese origin or not) but instead called sweet rice porridge. The term pudding in various modern East Asian languages denotes a cornstarch or gelatin-based jelly-like set dessert, such as mango pudding.

The Nordic countries
In the Nordic countries, rice porridge is a common dinner. It is made as a warm dish from rice cooked in milk and occasionally mixed with raisins. When served, it is commonly sprinkled with cinnamon and sugar or with an 'eye' of butter in the middle. In Iceland it is sometimes served with cold slátur (English: Slaughter, a type of blood sausage, see þorramatur). In the different languages it is called risengrød (Danish), risengrynsgrøt (Norwegian), risgrynsgröt (Swedish), riisipuuro (Finnish), Grjónagrautur (Icelandic), hrísgrjónagrautur (Icelandic)

The rice porridge dinner is used as a basis for rice cream dessert. There are many different variants of this dessert but the basis is the same. Cold rice porridge (the dinner variant) is mixed with whipped cream and something sweet. In Sweden it is sometimes mixed with oranges and is then called apelsinris. Ris á l'amande (Danish, after French: Riz à l'amande, rice with almonds) is the cold risengrød with whipped cream, vanilla, and chopped almonds, often served with hot or chilled cherry (or strawberry) sauce. In Norwegian, the dessert is called riskrem and sometimes served with red sauce (usually made from strawberries or raspberries). Rice cream dessert is called ris à la Malta in Sweden, while what is referred to as risgrynspudding is made with eggs instead of cream.

In Scandinavia, rice pudding has long Christmas traditions. It sometimes goes by the names julegröt/julegrøt/julegrød (Yule porridge), or tomtegröt/nissegrød (see tomte). The latter name is due to the old tradition of sharing the meal with the guardian of the homestead, called tomte or nisse (see also blót).

A particular tradition that is often associated with eating rice pudding or porridge in the Christmas time is hiding a whole almond in the porridge. In Sweden and Finland, popular belief has it that the one who eats the almond will be married the following year, whereas in Norway, Denmark and Iceland the one who finds it will get a prize, the almondgift. In Denmark and Norway the almond tradition is usually done with Ris á l'amande served as dessert at Julefrokost (Christmas lunch) or on Christmas Eve, while in Sweden and Finland it is more commonly done with a rice porridge dinner, sometimes a few days before Christmas Eve.


North America
In Canada and the United States, most recipes have descended from European immigrants. In the latter half of the twentieth century, Asian, Middle Eastern and Latin American recipes have become more common. In the New England region of the United States, the most popular pudding made with long grain rice, milk, sugar, or in Vermont, maple syrup. This is combined with nutmeg, cinnamon, and raisins. The pudding is usually partially cooked on top of the stove in a double boiler, and then "finished" in an oven.


United Kingdom
In the United Kingdom, rice pudding is a traditional dessert, and is very popular. Rice pudding is traditionally made with pudding rice, milk, cream, sugar and is often, but not always, flavoured with vanilla, nutmeg or cinnamon. It can be made in two ways, in a saucepan or by baking in the oven. In a saucepan, it is made by gently simmering the milk and rice until tender and then the sugar is carefully mixed in. Finally, the cream is mixed in and it can either be left to cool and be served at room temperature, or it can be heated and served hot, it should have a very creamy consistency. When made in the oven, the pudding rice is placed into a baking dish and the milk, cream and sugar are mixed in. The dish is then placed in the oven and baked at a low temperature for a few hours, until the rice is tender and the pudding has a creamy consistency. Whilst cooking, the pudding may develop a thick crust which adds an interesting texture to the pudding. An alternative recipe, frequently used in the North of England, uses butter instead of cream, adds a small pinch of salt and requires the pudding mixture to stand for an hour or so prior to being cooked. Such puddings tend to set firmly when cooled, enabling slices to be cut and eaten like cake. If eaten hot, the pudding was traditionally served with cream poured on top in wealthy households, and with full fat milk where cream was not available. Ready-made rice pudding, which is pre-cooked and ready to eat, is sold in tin cans or pots and is very widely available and found in most supermarkets and shops. Because it is canned, it has a very long shelf life.

Source: Wikipedia


Black Rice Pudding with Nectarines

1 1/4 cups black or red rice
4 cups water
salt
1 can coconut milk
1 cup heavy cream
1/2 vanilla bean split
1/2 cup sugar

In a medium saucepan, combine the water and red rice and bring to a boil. Add a large pinch of salt, cover and cook over low heat until just tender, about 20 minutes. Uncover and simmer, stirring occasionally, over moderately low heat for 10 minutes. Add the coconut milk and simmer until the liquid becomes very thick, about 35 minutes.
Meanwhile, in a small saucepan, combine the heavy cream and vanilla bean and bring to a simmer. Cook for 3 minutes, them remove from the heat, cover and let steep for 20 minutes. Scrape the seeds from the vanilla bean into the cream; discard the bean.
Stir the sugar into the cream until dissolved. Stir the cream into the rice and let stand, covered, for 30 minutes. Serve warm.

Make Ahead
The red rice pudding can be refrigerated overnight. Reheat gently before serving.

Decoration
pureed nectarines




Schwarzer Milchreis mit Nekatarinen

1 1/4 Tassen schwarzen oder roten Klebreis (Asiashop)
4 Tassen Wasser
salt
1 Dose Kokosmilch
1 Tasse Sahne
1/2 Vanilleshote halbiert
1/2 Tasse Zucker

In einem mittlerenTopf das wasser mit den roten Reis zum Kochen bringen. Eine Prise Salz hinzufügen, abdecken und bei schwacher Hitze 30 Min köcheln lassen. Deckel abnehmen und ab un zu rühen und weitere 20 min köcheln lassen. Die Kokosmilch hinzufügen und 35 min köcheln lassen bis es dicklich ist
In der Zwischenzeit ineinem kleinen Topf die Sahne mit der Vanille köcheln lassen - ca 3 Min, dann den Herd abschalten und 20 Min stehen lassen. Die Schote auskratzen und das Mark in die Sahne geben. Den Zucker in die Sahne rühren bis er sihc auflöst und dann zu dem Reis geben. 30 Min ziehen lassen und warm servieren.

Vorbereiten
man kann den Milchreis einen Tag zuvor zubereiten und im Kühlschrank aufbewahren und kurz vor dem Servieren erwärmen.

Deko: Nektarienpüree und Nektarinenscheiben

Zen Melonsalad

Zen Melonsalad

this makes a nice amuse bouche or a littel snack or appy! I got the idea from a post that Linda (lagar) started last week in TOH - Thanks so much this is really neat! Alissa

1/2 watermelon cut in big cubes as cup and also tiny cubes as filling
1/4 honey dew melon cut into tiny cubes
1 purple plum cut into tiny cubes
1/2 nectarine cut into tiny cubes
1/2 white peach cut into tiny cubes
a bit red onion cut into tiny cubes
a bit grated ginger
a bit chives finely chopped
a bit lemon juice
a bit chiles cut in cubes

make a salad out off all ingredients, taste and adjust to your liking. Then cut bit cubes out of a watermelon and make a hole in the center - not to the bottom or the filling will come out! Fill with salad and serve.

If you like you could finish this with a tiny dollop of wasabi cream. You could also add cilantro if you like




Zen Melonensalat

eigenet sich hervorragend als Amuse oder kleinen Snack...

1/2 Wassermelone große Würfel zum Füllen und feine Würfel für Füllung
1/4 Honigmelone in feine Würfel geschnitten
1 lila Susine in feine Würfel geschnitten
1/2 Nektarine in feine Würfel geschnitten
1/2 Pfirsich in feine Würfel geschnitten
etwas rote Zwiebeln in feine Würfel geschnitten
etwas Schnittlauch fein gehackt
etwas Ingwer fein gerieben
etwas Zitronensaft
etwas Chilischoten fein gehackt

Aus allen Zutaten , bis auf die Würfel zum Füllen, einen Salat machen, abschmecken und verfeinern und in die vorbereiteten Würfel füllen und anrichten.

Wer möchte kann das Ganze noch mit einem kleinen Klecks Wasabicreme abschliessn oder frischen Koriander in den Salat rühren.

Korean Rice with Beansprouts - Koreanischer Reis mit Sprossen

Dining room of a korean family in northamerica... a mix of tradition and new world

This is a traditional korean poor people dish that can be made with tofu or meat. Koreans like to eat rice cooked with different beans, grains and mixed with a variety of vegetables, but kongnamul bab is a personal favorite of mine. This makes superb quick meal that i always need on hand and it is very good. you can tune up the heat to your liking. enjoy Alissa

Kongamulbap

Serves 3-4

2 tbsp soy sauce
2 garlic cloves cruches and chopped
2 scallioins finley chopped
1 1/2 tbsp crushed toasted sesame seeds
1 tbsp sesame oil
frehsly ground pepper
150 g (5 oz)lean beef, chilled or cubed tofu
1 tbsp peanut oil
1 cup korean or japanese short grain rise, washed, soaked and drained
8 oz bean sprouts
very thin stirps of chili & toasted seeweed for garnish

Mix soy sauce, garlic, scallions, sesame seeds, sesame oil and pepper in a bowl.

Slice the beef finely, stack the slices and cut into stripes. Stir into the bowl with the soy mix to coat evenly and leave for 1 hour.

Heat the oil in a large pan or wok. Add the beef and stir fry for 2-3 min until darker brown. Stir in rice and bean sprouts, then add 1 1/2 cup water. Bring to a boil, stir once, cover and turn the heat to very low. Cook rice for 20 min without removing the lid even once! Turn th eheat up as high as ist will go for 30 seconds, then turn off or remove pan from heat. Leave without removing lid at all for 10-15 min. Serve garnished with very thin strips of red chili and nor if you like

Kongamulbap

dieses Gericht ist ein typisch koreanisches arme Leute Essen das gerne mit Tofu oder Rindfleisch verfeinert wird. Es hat mit zu meinen Lieblingsgerichten gehört. Den Schäftegrad kann jeder für sich gestalten in dem man noch chiliflocken dazu gibt oder Chilipaste... aber das braucht es wirklich nicht... man isst dazu natürlich scharfen Kimchi! Alissa

3-4 Personen

2 EL Sojasauce
2 Knoblauchzehen zerdrückt und feingehackt
2 Frühlingszwiebeln fein gehackt
1 1/2 EL Sesamsamen geröstet und zerstoßen
1 EL Sesamöl
schwarzer Pfeffer, frisch gemahlen
150 g mageres Rindfleisch oder Tofu
1 EL Erdnußöl
200 g Rundkornreis, gewaschen, eingeweicht un abgetropft
200 g Bohnensprossen
feine Streifen Chili und Nori zur Deko

Sojasauce, Knoblauch, Frühlingszwiebeln, Sesam , Sesamöl und Pfeffer in einer Schüssel mischen.

Das Rindfleisch in dünne Streifen schneiden und in eine Schüssel geben und mit der Sojamarinade vermischen und 1 Std ziehen lassen, dabei 2-3 mal rumrühren.
Das Öl in einer Pfanne oder Wok erhitzen und das Fleisch Tofu hinzufügen und unter ständigem Rühren 2-3 Min braten. Den Reis und die Sprossendarunter rühren und 350 ml Wasser zugeben. Das Wasser zum Kochenbringen. Einmal rumrühren. Die Pfanne abdecken und alles bei schwacher Hitze, ohne den Deckel zu lüften etwa 20 Min garen. Die Hitze 30 Sek lang auf höchste Stufe stellen, dann den Herd abschalten. Das Reisgericht bei geschlossenem Deckel etwa 10 Min ruhen lassen. Mit Chilistreifen und Nori dekorieren und servieren.