Alle Artikel mit dem Schlagwort: non-vegetarian

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 …

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 …

brussels sprouts

Brussels Sprouts with Ham and Currants

After having weeks of late summer heat autumn finally arrived in Germany. At last a lot of vegetables and products are offered at the markets right, that I wanted to buy for more than half a year. Especially pumpkins, mushrooms and cabbage varieties are my favorites. Today’s recipe resulted mainly because of some ingredients in my fridge that were not part of any other cooking plans. Brussels Sprouts with Ham and Currents Source: own creation Yield: ~ 4 Ingredients 800 g brussels sprouts (cut-off and cleaned) 150 g ham 75 g currents salt pepper 1 pinch of baking soda Instructions Cut off the single sprouts and clean them. Remove the outer leaves if necessary. Chop the onions and cut the ham into pieces. Boil as much water as needed to cover all the sprouts, then boil the sprouts until soft. Add the baking soda to the boiling water, this guarantees a bright green colour of the sprouts even without blanching. Strain the sprouts, put them back into the pan, cover it and set aside. Heat …