e mërkurë, 18 qershor 2008

Sommersalat with Tofustreifen

for 4 people

250g Tofu
salt, pepper
1 tsp Madras-curry
5-6 tbsp rapseed oil
1 bundle of spring onions
200g cherry tomatoes
3 tbsp vinegar
300g Blattsalat

Cut the tofu into thin strips. Season with salt, pepper and curry. Roast in 2 tbsp oil for 3 minutes. Cut green part of spring onions into thin slices. Half tomatoes. Mix everything. Add the rest of the oil and vinegar over and add salt and pepper to taste. Serve the tofu-vegetable mixture on Blattsalat.

Preparation time: 20 minutes

Sesam-Patatli with Roastbeef

simple everyday receipes, for 4 people

600g Patatli
8 cherry tomatoes
3-4 Chilischoten
3 tbsp oil
4 branches Thymian
2 tbsp Sesam
seasalt
400g Roastbeef

Wash Patatli well and half. Fry cherry tomatoes and Chilischoten in oil with middle heat for 20 minutes. Pluck leaves from 2 Thymian branches. Add sesame to the potatoes and fry together for a short while. Add salt to the potatoes. Serve with the roast beef and garnier with the rest of the Thymian.

Preparation time: 30 minutes

Tomaten-Lavendel-Konfituere

1kg ripe tomatoes
1 lemon, juice
700g Gelierzucker (jelly sugar)
3 branches Lavendelblueten (lavender flowers)

Peel tomatoes, remove seeds and cut into pieces. Cook lemon juice, lavender flowers and tomatoes and leave to boil for 10 minutes. Dissolve jelly sugar and boil for 4 minutes. Fill the prepared jars and close immediately.

Storage period: 6 months

Tipp: suits rezentem cheese

Johannisbeeren-vinegar

100g red Johannisbeeren
700ml white wine vinegar

Pluck Johannisberries from the Rispen and wash. Pierce the berries lightly with a fork and distribute into the jars. Fill the jars with vinegar. Close jars and leave for one week in the sun.

Storage period: 4-6 months

Zitronen-Fenchel oil

1 tbsp Fenchelsamen
1 unprocessed lemon
750 olive oil

Wash lemon and cut the lemon skin into thin slices. Heat Fenchelsamen on low heat till they begin to soften. Roast the lemon peels slightly, with ca. 100 oil. Distribute among the prepared jars and fill the rest with oil. Close the jars and leave for one week.

Storage period: 6 months

Tipp: fish or grilled vegetables.

Grapefruit-marmelade

6 grapefruits
1 Briefchen (30g) Gelierpulver, z. B. M-Gel
1 Vanilleschote
1/2-1 tsp chilli flakes (ready made)
600g sugar

Peel grapefruits. Remove the white skin completely. Cut out the Fruchtfilets. Squeeze juice. Cut Vanilleschote lengthwise into half and add to the chilli flakes in the pot. Mix well and boil. Add sugar and cook for 4 minutes. Fill the prepared jars and close well.

Tipp: suits cheese or Tafelspitz.

Brombeer-sirup with Ingwer

600g Brombeeren
500g sugar
50g fresh Ingwerwurzel

Wash Brombeeren and cut into small pieces. Peel Ingwer and cut into pieces. Cook Ingwer with sugar in 500ml water and add Brombeeren. Boil for 2 minutes. Durch ein feines Sieb giesesn and press out the fruit flesh. Put 2-3 pieces of Ingwer into the prepared flasks. Cook the sirup again and fill the flasks.

Storage period: 3 months in fridge.

Aprikosen-chutney

1kg apricots
1 big onion (ca 150g)
50g fresh Ingwerwurzel
2-3 Chilischoten
60g sunflower seeds
125g brown sugar
1.5 tsp salt
1 tsp coriander, minced
1 tsp Kardamom, minced
4-6 Kaffir-Limetten leaves
2 Limetten, juice

Sterilise glass jars. Remove kernels from apricots and cut into 2cm pices. Cut onions. Slice Ingwer and Chilischoten. Cook all ingredients in 5ml water and boil for 10 minutes. Fill the sterilised jars and close immediately.

Storage period: 3 months

Honig-Melissen-Senf

100g yellow mustard seeds
3 branches of Zitronenmelisse
150ml white wine vinegar
100g flower honey
2 tsp lemon juive
1 tsp salt

Sterilise glass jars. Mince mustard seeds. Cut Melissen leaves into fine stripes. Cook vinegar and honey and dissolve the mustard powder. Add the rest of the ingredients and mix well. Fill the glass jars.

Storage life: 1-2 months in fridge

Meerrettich-Senf

1 stick Meerrettichwurzel (ca. 50g)
1 small sweet apple
1 tbsp lemon juice
100g yellow mustard seeds
100ml white wine vinegar
1 tbsp sugar
1/2 tsp salt

Sterilise glass jars. Rub thin slices of Meerrettich and peeled apples and mix with the lemon juice. Mince mustard seeds. Cook vinegar with 10ml water and dissolve in the mustard powder. Add the rest of the ingredients and mix well. Fill the prepared glass jars.

e hënë, 16 qershor 2008

Pickled vegetables

It's spring... "canning" time!

Here's some receipes to store vegetable or fruits for the rest of the year.

500g pepperoni and zucchini
4 tbsp and 2 tsp salt
500ml white wine vinegar
50g sugar
2-3 branches of Rosmarin
1/2 tsp mustard seeds
1/2 tsp Koriandersamen (coriander)

Sterilise glass. Peel pepperoni, remove seeds. Cut all vegetables into pieces and mix well with 4 tbsp salt. Cover and leave for 2 hours. Rinse the vegetables in cold water. Cover the rest of the ingredients and wine for 4 minutes. Fill the glass jar with the vegetables and cover well, stand in a big pot and fill 3/4 with warm water. Heat at 90 degcel for 30 minutes. Take the glass jar out of the pot and allow to cool down slowly.

The contents can be preserved up to 6 months. Leave for at least one week before consumption.

Tip: can also miz with carrots or celery. Good filling for sandwiches!

Delicacies from other EM countries

You can find the receipes for dishes representing Germany, spain, Poland, Greece, Russia, Austria, Croatia and Sweden in saison.ch.

Teigwarensalat with Cervelatkrebs

Schweiz... Hopp Schwiiz!
for 4 people

300g Teigwaren e.g. big Hoernli
salt
4 tbsp white wine vinegar
4 tbsp rapseed oil
1.5 tsp mild mustard
pepper
2 small sour apples
1 Nostrano-Gurke (a type of cucumber)
150g Champignons
1 bundle smooth-leaved Petersilie
4 Cervelats

1. Cook Teigwaren (pasta) in salt water, rinse and drain well. Mix vinegar, oil and mustard into a sauce and season with salt and pepper. Mix pasta with sauce.

2. Peel and half apples. Remove apple seeds and cut apples into fine pieces. Skin cucumbers, cut into half and then slices. Slice mushrooms. Mix all under the pasta salad and leave covered till serving. Add Petersilien leaves on top.

3. Cut crosses on the ends of Cervelats. Cook in a pan or grill. The ends would spilt open like the legs of a crab when cooked. Serve with salad.

Preparation time: 40 minutes

Potato salt with ham and eggs

Czech EM
for 4 people

600g potatoes (fest kochenend, for boiling)
200g Erbsen, chilled
1 chunk of Hinterschinken, about 150g
4 big Essiggurken (picked cucumbers)
3 eggs, hard-boiled

Sauce
50g creme fraiche
50g mayonnaise
1 tbsp mustard
10ml Essiggurkenwasser
salt, pepper
mild paprika powder

1. Cook potatoes with skin for 50 minutes. Leave to cool. Peel skins and cut into 5mm thin slices. Season with salt, pepper and paprika. Mix potatoes with sauce. Leave for 30 minutes. Potatoes need only 10 minutes if cooking in pressure cooker.

2. Soak Erbsen in salt water. Drain and slice. Cut ham and cucumbers into slices. Dice eggs and lay on salad. Sprinkle ham and cucumber slices on top.

Preparation time: 20 minutes, cooking 50 minutes, leave for 30 minutes.

Pasta with ham and tomatoes

Turkey EM

for 4 people

100g Schinken (ham)
1-2 tbsp Kapern
5 Fleischtomaten (fleshy tomatoes)
3-4 tbsp olive oil
1 lemon
1 big bundle of Basilikum
500g Teigwaren e.g. Linguine
salt, pepper
Parmesan

1. Cut ham into thin slices. Rinse Kapern with cold water. Half tomatoes, remove seeds and cut into big pieces. Mix with 3 tbsp olive oil to achieve a light oily sauce. Slice lemon skin. Add ham and Kapern into the tomato sauce and cook for 10 minutes.

2. Tear Basilikum leaves from the branch. Remove cooked pasta from salt water, rinse and drain. Put the pasta back into the pan. Add sauce and Basilikum. Mix well. Add salt and pepper to taste. Sprinkle cheese over it.

Preparation time: 25 minutes

Pouletragout with Portwein

from Portugal EM

for 4 people

1 kg Pouletragout (mixed chicken pieces)
1/2 tsp salt, ground pepper
1/2 tbsp Mehl (flour)
3 tbsp olive oil
50g Speckwuerfelchen (something like bacon bits)
2 sticks of Oregano
3 Knoblauchzehen (garlic slices)
1/2 mint sticks
150ml red Portwein
260g tomatoes, diced, out of the can
20ml chicken bouillon

1. Rinse chicken with cold water, drain. Marinate with salt and pepper and dip in Mehl. Fry in oil for 5 minutes. Add Speck, 1 stick of Oregano, garlic and mint. Pour Portwein. Add tomatoes and leave to cook.

2. Add bouillon. Cover the ragout in middle heat for 45 minutes. Add salt and pepper to taste. Garnier with Oregano. Serve with Bratkartoffeln (soft potatoes) or rice.

German version:

1. Poulet kalt abspuelen, trockentupfen. Mit Salz und Pfeffer wuerzen. Pouletteile mit Mehl bestaeuben. In einem Braeter im Oel rundum ca. 5 Minuten anbraten. Speck, 1 Zweig Oregano, Knoblauch und Zimt dazugeben und lurz mitduensten. Mit Portwein abloeschen. Tomtaten dazugeben und etwas einkochen lassen.

2. Bouillon zum Gefluegel giessen. Das Ragout zugedeckt bei mittlerer Hitze ca. 45 Minuten weich schmoren. Zum Servieren mit Salz und Pfeffer abschmecken. Mit restlichem Oregano garnieren.

Preparation time: 30 minutes, cooking time 45 minutes

Matjesfilets with vegetable-mayonnaise

Niederlands-style.

snack for 4 people

3 sticks of Stangensellerie
1 pear
2-3 tbsp lemon juice
80g old Gouda
3 tbsp mayonnaise, 3 tbsp jogurt
8 herring fillets, marinated (Matjesfilets)
80g cocktail prawns
4 slices of Roggenbrot

Cut Sellerie (celery) in thin slices. Cut pears into quarters, remove core. Mix a quarter with lemon juice and leave to stand. Mix the rest of the pear with cheese. Mix the lemon juice, mayonnaise and jogurt. Cut the pear in lemon juice into fine pieces. Pour the pear pieces over herring fillets and prawns. Serve with bread and sauce.

Preparation time: 20 minutes

Salade nicoise

French cuisine for the EM

small dish for 4 people

500g green beans
salt
2 hard-boiled eggs
1 red onion
150g cherry tomatoes, red and yellow
2 cans of tuna fillets, around 85g dry weight
4-8 sardine fillets

Sauce
1 bundle of Petersilie
1 tbsp mustard, mild and coarse
50ml vegetable bouillon, hot
3-4 tbsp red wine vinegar
3-4 tbsp sunflower oil
pepper

1. Cook beans in salt water for 10 minutes. Rinse in cold water and drain. Dice eggs. Cut onions in fine slices. Half tomatoes. Take out the tuna slices in big pieces out of the can and drain of water. Remove sardines from oil and drain. Arrange all ingredients decoratively on a plate.

2. Dice Petersilie for the sauce. Fry all ingredients in oil. Season with salt and pepper. Pour sauce over salad. Serve with bread.

Preparation time: 40 minutes

Fettucine with tomatoes and olives

(Miss Schweiz 2008 Amanda Ammann's favourite receipe)
for 4 persons

250g cherry tomatoes
100g green olives, filled with pepperoni
1 tbsp Kapern
4-6 tbsp olive oil
500g fresh Fettucine or Tagliatelle
salt
4 sticks of Basilikum

Half tomatoes. Cut olives in fine slices. Mix both with the Kapern and olive oil. Cook pasta in boiling salt water 2-4 minutes. Rinse with cold water and leave to dry. Immediately mix with the prepared tomatoe-olive sauce. Add salt to taste. Sprinkle Basilikum and serve immediately.

EM Saison

Subscribed to "Saisonkueche" in Zurich and there's numerous interesting receipes to welcome in the Europameister (EM, Eurocup) season. *clap clap*
Will update later with receipes for more "ordinary" dishes from across Europe, e.g. apple strudel, asparagus, croissants, fried aubergines. hehe...
Sorry if most posts now are in German. It's directly copied from the monthly magazine. Will try to translate into English whenever possible.