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quiche-lorraine

Quiche Lorraine

Quiche lorraine for me is one of THE typical dishes of the French kitchen. Everybody knows croissants, tarts, madeleines, quiches and everything else where only the sound of the word is enough to bring up thoughts and feelings of the French cuisine and pastry art. I didn’t try many French recipes yet. Quiche lorraine is one of these few, but it is definitely one of my favorites. I have made it a couple of times yet, and every time it just turned out to be perfect. For me, the most difficult part is the preparation of the shortcrust, which I do not like to make at all. But as soon as this phase is passed, this recipe is not difficult at all. The dough needs to rest in the fridge for about 2 hours, which assures that it is possible to roll out the dough properly afterward. Admittedly this dish is completely unsuitable for vegetarians and vegans. The topping of the quiche lorraine consists of cheese, cream, and ham. I also recommend not to count …

pasta-with-fennel

Sicilian Pasta with Fennel

The recipe for this pasta with fennel I found in one of my cookbooks some time ago. It caught my attention immediately because of the used ingredients, which seem to not mesh at all. Nevertheless, I immediately wanted to try it. The combination of fennel, currants, and anchovies sounded so weird that I was sure I would either love this dish or hate it. After finally trying it I just loved the result. Especially the sweet nuance of the raisins, combined with the very salty aspect of the anchovies, makes this pasta dish quite unique. The fennel with its freshness adds another important aroma, and all three together are just perfect. Complementary flavors are something I like very much. Everybody knows how the strong, aromatic flavor of some cheese gets supported by some grapes. Very often fig mustard or sweet and sour chutneys are used in this context, too. I love to sprinkle some honey on top of my cheese, provided that it is a cheese with strong flavors, like mountain cheese. The concept of …

Lebanese-pumpkin-stew

Lebanese Pumpkin and Chickpea Stew

Hand on heart: Cooking together is so much more fun than cooking alone, isn’t it? Unfortunately I do not have many occasions to cook with somebody else. This is why I’m always very looking forward to visiting my parents. My Mom is a very passionate cook, and although I am not one of those persons who started to love cooking at a very young age, she somehow passed on that passion to me. Concerning the cooking together thing, she shares my opinion, so we try to prepare something preferably neither she nor I have cooked yet. This time we decided to make a Lebanese butternut stew. The Middle Eastern Kitchen is just one of my favorites. This love slowly evolved over the last couple of years, but now it is a fixed component of my regular kitchen routine. Lebanese Chickpea Stew Source: The Lebanese Kitchen by Salma Hage Yield: 4 Ingredients 2 tbsp olive oil 1 onion, sliced 3 garlic cloves, minced 2 tsp curry powder 1 carrot, sliced 1 small butternut pumpkin, peeled and …

Lentils with Leek and Pumpkin

Lentils with Leek and Baked Pumpkin

This recipe was created by the necessity to get rid of some ingredients that had kind of a dreary existence in my fridge. Somehow it became much better than expected and is very easy to make. It can be prepared in advance if you want to take it to work in order to heat it up. Beside that, it is a perfect example for using mostly seasonal vegetables, it contains no meat* and therefore causes no guilty conscience at all (for all of you who think about the impact of their food). Lentils with Leek and Baked Pumpkin Source: own creation Yield: 2 Ingredients pumpkin: 1 small or medium Hokkaido pumpkin 1 tsp sweet paprika powder leek: 2 leeks, using the white parts 250 ml vegetable bouillon 200 g red lentils 2 tbsp butter 7 tbsp cream 3 tsp hot mustard ½ bunch of parsley salt pepper Instructions Preheat the oven to 180°C. Cut one small or medium Hokkaido pumpkin in halves, remove the seeds and bake the halves until soft. Sprinkle with sweet paprika …

German Lentil Stew

German Lentil Stew with Wieners

Germany is famous for its savory cuisine. Dishes like Würstel and Sauerkraut are undeniable typical German food, but there are so many delicious things anybody is ever talking about. One of these disgracefully ignored meals is the typical German lentil stew. I am a huge fan of lentils. Especially during this season, when the days begin to shorten and the nights are getting colder, I am more and more looking for savory and rich food. There are a lot of different versions of this dish. My version contains soup vegetables (carrots, leek, celeriac) and red wine vinegar for a subtle sour flavor. Combined with wiener sausages it is just the perfect dish for cold autumn or winter days. German Lentil Stew Source: own creation Yield: ~ 3-4 Ingredients 40 g butter 1 heaped tbsp. flour soup vegetables (1/4 celeriac, 1 medium-sized carrot, 1/2-1 leek) 300 g green lentils (soaked in cold water for one day!) 1 slice of bacon (ca. 5 mm thick) 1 bay leaf 1 l water (maybe more) salt pepper 2 tsp …

Tarte Flambée

Tarte Flambée with Pumpkin, Onions and Mushrooms

I like hearty food. Hearty in this sense does not mean that the food is automatically fat and indigestive. Hearty means good, seasonal ingredients are combined, that the taste is more important than the actual look of the dish. Of course, the meal is supposed to look tasty, but also a bit rustic. All these criteria are fulfilled by today’s recipe. It is just perfect for every season, depending on the season and the individual taste it is possible to vary the topping and this si the reason why you have endless possibilities. So what do you want more? Tarte Flambée with Pumpkin, Onions and Mushrooms Source: own creation Yield: 6 tarts flambées For the dough: 450 g spelt flour 1 yeast cube 1 tsp salt ½ tsp sugar 225 ml lukewarm water For the topping: Ca. 150 g sour cream ½ small Hokkaido pumpkin 2 small red onions Preheat the oven to 180°C. Cut one small Hokkaido pumpkin in halves, remove the seeds and bake the halves until soft. Remove the pumpkin from the …

Lentil_Dal

Lentil Dal with Seasoned Basmati Rice and Yogurt

Talking about Asian cuisine, Indian is definitely one of my favourites. All Indian Recipes I tried so far are characterized by the numerous ingredients that are necessary to accomplish the whole dish. On the contrary, the recipe I am presenting today is very easy, requires only a few ingredients that can be bought just everywhere. In addition, it is just perfect to prepare for work as it can be warmed up easily. I usually serve it with basmati rice and yogurt. I didn’t prepare the rice just plain this time, but added some cloves and cardamom to enhance the flavor. The yogurt reduces the pungency and adds a fresh component to the dish. Lentil Dal Source: own creation Yield: 2 Ingredients Dal: 150 g Pardina-Lentils ½ tsp turmeric powder 1 garlic clove 1 red onion 2 medium sized tomatoes ½ tsp ground cumin seeds 2 tbsp butter oil ½ tsp crushed chili pepper 1 tsp Garam Masala salt pepper plain yogurt for serving Rice: 250 g Basmati rice vegetable oil 1 pinch of salt 2 …

Tomato_Ragout_with_Amaranth

Spicy Tomato Ragout with Amaranth

I can’t remember when this whole thing about superfoods and alternate grains started. Somehow everybody was talking about them, food magazines dedicated cover stories to this topic and suddenly I had to ask myself how I could survive until now without these foods. I was thinking that this search for ingredients and products that are said to be much healthier than anything else we had used until now was just another temporary trend. I thought it would pass by like so many other things in the past, but I was wrong. As this phenomenon is omnipresent for a while now, I decided some months ago to try some of these new products. One of the things I bought was amaranth. Until then I used to either cook noodles, rice or potatoes, so using this kind of stuff was quite new and I didn’t know which taste to expect. My first attempt with amaranth turned out quite good. I like the texture and look of the small grains; they are a bit glossy and round. In …

Sweet Potatoes with Tahini Sauce

Sweet Potatoes with Onions and Tahini Sauce

I am a complete cookbook-junkie. My latest addition is the book “Jerusalem” by Ottolenghi. I crept around this book in every bookshop for a while and finally: it’s mine! Today’s recipe is heavily inspired by the baked pumpkin and onion with tahini sauce, but I changed and added some ingredients as there wasn’t everything available in my fridge at that time. I chose sweet potatoes because the color, as well as the texture, is quite similar and even the taste I made this dish a couple of times since then, it is very easy and as it can easily be reheated it is also great to prepare for work (even though it is best eaten fresh). Sweet Potatoes with Onions and Tahini Sauce Source: inspired by “Jerusalem” by Ottolenghi & Tamimi, modified Yield: 2 4 Sweet Potatoes, medium size 1 ½ tsp sweet paprika powder 2 red onions 50 g almond slivers 4 tbsp Tahini 5-6 tbsp water (maybe more) 2 tbsp lemon juice 1 garlic clove 1 tbsp za’atar some chopped parsley (fresh or …