Spagetthi Sauce Miraculi

  
                  Spagetthi Sauce Miraculi

This is a Brand name in Germany. From Kraft. But for those of us whom don't have access to
this item no more, here it is. P.s. my oh so picky girl, whom tried several of mommy's homemade
Spagetthi Sauces already, this is the first one she likes. So you might want to give it a try.

For my german speaking followers, whom don't speak english, here it is:

1 Dose (400 g) gehackte Tomaten
150 g Tomatenmark (Tube)
1-2 Stangen Sellerie*
3 TL Oregano, getrocknet
2-3 TL Gemüsebrühe (Pulver)
1 kl. Zwiebel
1 Knoblauchzehe
ca. 100 ml Wasser
Salz, Pfeffer
2 El Olivenöl
Nach Belieben: Parmesan oder anderen Käse

Zubereitung:

1. Die Zwiebeln und die Selleriestange(n) sehr fein hacken, den Knoblauch ebenfalls fein hacken oder durch eine Knoblauchpresse geben. Alles zusammen im Olivenöl weich dünsten (ca. 5 Minuten, nicht zu heiß werden lassen, damit das Olivenöl nicht verbrennt).

2. Nun die gehackten Tomaten und das Tomatenmark hinzugeben und gut umrühren. Wasser hinzugeben, bis euch die Konsistenz gefällt (bei mir sind das ca. 100 ml). Das Ganze unter rühren aufkochen lassen.

3. Die Masse mit einem Pürierstab fein pürieren. Dieser Schritt MUSS nicht unbedingt für den Geschmack sein, aber nur so fühlt sich die Soße hinterher an wie das Original. Wer es stückiger mag, lässt diesen Schritt weg.

4. Oregano, Gemüsebrühe sowie Salz und Pfeffer nach Geschmack hinzugeben. Nochmal aufkochen lassen und bei wenig Hitze ein paar Minuten leise köcheln lassen. Fertig!

This is what you need:

- 1 can diced Tomatoes (400 gr)

- 150 gr. Tomatopaste (almost a whole small can)

- 1-2 Stacks of Celery 

- 3 TSP Oregano

- 2-3 TSP corned Vegetable Broth (dry)

- 1 small Onion, diced

- 1 clove of Garlic, diced

- around 100 ml Water

- salt, pepper and Olive Oil for the pan

This is how you do it:

Roast the diced Celery, Onion and Garlic in Olive Oil in the pan for roughly 5 min or till they're nice and 

smooth. Be careful to not burn it. Then add the Tomato paste and the can Tomatoes to it and around a 

100 ml water (or until you like the consistency). Let it simmer for a couple of min.. Now use a hand blender/chopper to get the sauce really creamy. It's not necessary for the taste but for the original feeling. 

Now you can add the Oregano, corned broth, salt and pepper. Be careful with the salt. I first overdid because

the Broth is salted too. Let it simmer for a couple more min.. Serve it to Spagetthi or to whatever Pasta-Dish

you want. You can prepare it and can it too.

Guten Appetit  

Jungle Puree - Ein Maedchen in Florida

                          Jungle Puree

                    Ein Maedchen in Florida 

I want to start a new theme here. I started this blog here first and foremost for my almost
10 year old daughter. She was still born in Germany, but is growing up now in the United
States. We settled after my husband left the Army in Florida. My daughter was and is a 
picky eater. I wrote recipes, she doesn't even like yet on my blog. I hope that one day she will
like them though lol. Anyway, I have some german friends following me on here so I started
to write those "fancy" recipes as well. 

Paprikasch is a favorite of my daughter though. She also loves the Schnitzel (plain). 
Liver dumpling soup is also a favorite along with the Sour Pork Kidneys. She also likes the
romanian white bean soup. I should have all recipes already on my blog. 

But now I want to add a side, what now became a like from her after years of trying. Everyone
knows and loves mashed Potatoes. But when you have a picky vegetable eater like me, 
you have to get creative. The Jungle Purree came out of a kids hits cookbook I bought in 
Germany 9 years ago. I want to share it with you.

This is what you need:

- Potatoes

- same amount Broccoli

- Butter

- Milk 

- salt

This is how you do it:

Cook the potatoes in salt water like you would do for regular mashed Potatoes. (Peeled) 
Since Broccoli is cooking pretty fast, add the Broccoli in the last 10 min of the Potato-cooktime.

Mash the Potatoes and the Broccoli. I had to use the blender for the Broccoli to get it really
fine.

Now add Butter, milk and salt to taste and consistency you like. Enjoy it with Schnitzel or steak
or even chicken.

GUTEN APPETIT

Pavlova

 

                          Pavlova

Pavlova is created in honor of the dancer Anna Pavlova in New Zealand or Australia after 
or during a tour of the dancer in the 1920's. The 2 nations are still fighting over its origin,
but it is a very popular dessert in both countries. It's very simple and, when you have
egg white left overs like me from the Carbonara, a different use then just the plain Meringue.


This is what you need:

- 4 egg whites

- 200 gr (1 cup of fine sugar)

- 1 Teaspoon white vinegar

- 1/2 Teaspoons of Corn Starch

- 1/2 Teaspoon Vanilla Extract

For the cream:

- Heavy whipping cream

- vanilla sugar


This is how you do it:

Beat the egg whites with the sugar, vinegar, corn starch and vanilla till it stiff peaks.

Preheat the oven to 250 degrees. On a baking sheet back side, draw a 7 inch diameter 
circle. Turn the baking sheet around and put the egg white mixture inside that line 
so its getting a nice round shape. Leave the edges a bit higher. 

Place it in the preheated oven for 60-75 min.. It should be hard on the outside but still
relatively pale. Let it cool completely inside the turned off oven with a wooden stick
in between the door.

On the day you serve, beat fresh Heavy whipping cream with Vanilla sugar and add it on the
Meringue. For the fruits, use whatever you like. All fresh fruits work. I used strawberries and
a banana

for my german friends:

4 eiweiss

1/2 teeloeffel Speisestaerke


1 teeloeffel weissen essig


200 gr zucker


1/2 teeloeffel vanille extract

Schaumig ruehren und auf auf einem backpapier, wo ein Kreis von 7 inches aufgemalt ist, auf der Rueckseite die Masse verteilen, dass es  einen schoenen Kreis gibt. Den Rand ein bisschen hoeher machen. Bei 250 fahrenheit (130 Grad) 60-75 min backen. Mit einem Kochloeffel in der Tuer im ausgeschalteten Ofen auskuehlen lassen. Sahne mit vanillezucker schlagen und Fruechte nach wahl drauf geben. 

german Hamburger with Balsamic carrots

                   German Hamburger with Balsamic 
                              Carrots 

German Hamburger are a little bit like american Meat loafs. After adding your basic
ingredients, there is no end to your creativity. Those Burgers are pretty open also to all
kinds of addens. In this case I used Brie cheese. And I must confess, you didn't really 
tasted it prominently. It gave it a hint of something else. You can also add different vegetables.
I like to add to my basic Burger recipe some shredded carrots. But you can use also Zuccini
or Tomatoes or whatever your heart desire. Even Avocados would work. Well, here is my
basic Hamburger recipe with the little twist.


This is what you need:

- ground meat ( i usually mix veal, beef and pork ground meat and freeze it in zip lock bags)

- 1-2 eggs

- 1 small onion, diced

- 1 carrot, shredded

- 1 old bread roll ( I use the one from our locale store called Publix) softened in warm water

- bread crumbs , plain

- salt, pepper, Paprika and Marjoram 

- 1/2 Brie cheese, cubed (optional)


This is how you do the Hamburger

Mix everything in a big bowl together beside the cheese and the bread crumbs. Once you know
how wet it is, add the bread crumbs till you have a nice dense consistence like a bread dough. 
Now stir in the cheese and mix it carefully. Make Tennisball size balls and pad it just slightly
to a patty. Then fry it in the pan with oil from all sides till the inner temp is reaching 160 Fahrenheit.
You might want to turn your heat on medium so you don't burn the burger before its done. It 
takes a bit longer then an american Burger. Once they're done, take them out of the pan.
Now you can add whatever liquid you prefer for the sauce. Here i was using 1 cup of red wine
I reduced 1/3 and then I added some cold butter. If this is not thick enough for you, you can make a corn starch slurry and thicken the sauce up like this. 

For the Balsamic carrots you need:

- some nice baby carrots with a bit green on the end. 

- Olive Oil

- Salt

- Thyme

- Balsamic Glaze

This is how you do it the carrots:

Place the Carrots on a baking sheet. Pre-heat the oven to 350 Degrees. Springle the Carrots
with Olive Oil, salt and the Thyme. Place it the oven for 35-45 min. (depends how thick they are)
Once you took them out, sprinkle some of the Balsamic Glaze over it. Enjoy with the decadent german Hamburger and red wine sauce. (or whatever you want to serve them with)

Guten Appetit

Polenta with Bolognese (Ragu)

                    Polenta with Ragu

I have given you the recipe for my Bolognese Sauce (Ragu) before. I just want to show you that
this dish is more diverse then just for Lasagne. Here I made it with Polenta. The Polenta
recipe is with the grilled Mahi Mahi in here as well. But I will give you a little reminder.

Polenta is open to every herb and season you want to put it to. You can be creative from just
plain water and salt to all kinds of broth and cream and herbs like Thyme, Rosemary, Parsley,
Garlic. Even wine is tasting very decadent in it. You might just want to use half the amount of
ingredients. Also, as it sets, its getting kinda like corn bread consistence. Therefor you can
put it in any kind of mold you want. Heart shaped muffin tins or for christmas a star or half moon,
everything is possible. In this case I put it in a big oven dish and spread it out thin so I was able
to cut them in rectangles. I fried them from both sides nicely brown before serving.

This is what you need for the Bolognese:


- 1 lbs ground meat ( I used 1/3 of ground veal, beef and pork)

- some pork sausage (optional)

- 1 pack of diced Pancetta (You can find that at Target supercenters or Publix)

- 1 cup of red wine ( I used Chianti) 

- 1 Onion, diced (or if its a big one, just a half)

- 2-3 Carrots, diced

- 1 stalk Celery, diced

- 1-2 Parsnip, diced 

- 2-3 cloves of Garlic, finely chopped

- 2 cans whole Tomatoes, broke apart with your hands

- Salt, Pepper


This is what you need for the Polenta:

- 500 ml Veggie broth

- 400 ml heavy whipping cream

- 300 gr Polenta (corn flour course)

- salt 

- Thyme

- Parsley 

The Bolognese sauce would be the easiest to prepare a day ahead since you want to cook it at least
3 hrs.. You can also go ahead and make the Polenta and put it in the mold you want it and then
you just re-warm everything. Quick and easy for the day you want to serve it. You are welcome lol.

Guten Appetit

oven salmon in cream sauce

           
                 Oven Salmon in Cream Sauce
                   Lachs-Sahne-Gratin

I tried this recipe once and fell in love with it. I got asked from a friend if I can include
this recipe into my blog (she downloaded the app to her phone) and of course I am following
her wish. This one is for you Alexandra


This is what you need:

- 1 pack of frozen salmon (usually they have 2 small steaks in it)

- 1 cup of heavy whipping cream (or cooking cream)

- 1 TBSP Tomato Paste

- 1 TBSP Lemon juice

- 1 small onion, diced

- 1 TBSP fresh Dill (or frozen)

- 1 TBSP fresh Parsley (or frozen. not the dry one though)

- 100 ml white wine


This is how you do it: 

Fry the onion in a pan with a bit oil till they start to get a little bit brown. Then add the 
Tomato paste and fry it a bit too. Then add the white wine and let it reduce a bit. Now you can 
add the heavy cream. Let it get back to a simmer and then you add the Lemon juice, Dill, Parsley
Salt and Pepper. 

Take the Salmon out of its bag and place it in an oven dish. Pour the sauce over it and put it 
in the 400 Degrees preheated oven. Thin Salmon steaks should be done within 20-25 min..

I served Polenta with it I had from a day before dish. Polenta recipe you find at another recipe with
grilled Mahi Mahi. But rice does also go very good with it.

Guten Appetit

Cremeschnitte or Kremes(ch)

                                             Cremeschnitte

                            Cake with Vanilla Cream

This is a super delicious cake but messy lol. It's actually pretty easy to make. This cake you can find
in Hungary, Romania and I am pretty sure in some more Balkan countries. In Romania, where I 
had it, it's called Kremes (ch). 

This is what you need:

- 6 Eggs (divided) 

- 200 g Sugar

- 6 TBSP Flour

- 100 g Corn Starch

- 3 pack or 42 g of Vanilla sugar

- 2 L (8 cups)  Milk (whole milk) 

- 50 ml Water

- 1 Pack of Puff Pastry sheets



This is how you do it:

First, preheat the oven like the Puff pastry package is saying. Take the Puff pastry sheets out and
let them thaw first before you unfold them. Once their soft, unfold them and flatten them to the
size of a oven tray. Place them on the oven tray, poke them with the fork and bake them till their golden brown. Let them cool completely. 

For the cream, use a very big pot. Add the 2 liters (8 cups) of whole milk and the Vanilla Sugar
and heat it up to a boil. In the meantime, divide the eggs. Put the egg yolks in a baking bowl. Add the sugar and whip it till its creamy. (if you have, use your kitchen aid for this)

In a bowl, weight the corn starch and the flour and mix it. Now slowly add the flour mix with the water to the egg yolk/sugar cream. 

Shortly before the Milk with the vanilla sugar is starting to boil, take a big spoon and add it spoon by spoon to the egg mixture to start temp up the eggs so you don't end up with scrambled eggs. Once 
the egg mixture is temped up and the milk is boiling, add the egg mixture to the milk and stir it well.
It's going to get thick really quickly so stir them fast and good. 

Take the Pot from the heat and stir it gradually so its not producing a skin. Now take the egg whites and a pinch of salt and whip it till stiff. Fold it carefully under the warm cream.

Put the Bottom puff pastry in a casserole so the walls stop the cream from running away. (if the bottom puff pastry is to puffy, roll it a bit flat.) Now add the cream on top. You probably won't need
the whole cream but it should be a real thick layer. Place the dish in the fridge and let it set till its 
completely cold. Then you add the top layer puff pastry and dust it with powdered sugar.
Cut them in slices and serve it really cold.

If its going to be to much, I froze 2 pieces per container so if I just want one or two pieces, I don't have to thaw the whole cake.

Guten Appetit