cooked tuesday

Hey, we are Julia, Stefan and Jens. We are cooking every Tuesday. Sometimes also on Monday or Wednesday. We love food and here you can find our recipes. You should follow us on Twitter: https://twitter.com/CookedTuesday or like us on Facebook: https://www.facebook.com/cookedtuesday/

[cooked-tuesday]

asparagus risotto

Spargelrisotto

1 onion / Zwiebel 150 g risotto rice / Risottoreis 2 tbs. butter / EL Butter 500 ml vegetable broth / Gemüsebrühe 250 ml white wine / Weißwein 500 g white asparagus / weißen Spargel sugar / Zucker salt and pepper / Salz und Pfeffer 50g pine nuts / Pinienkerne 200 ml cream / Sahne 150g grinded pecorino / geriebener Parmesan (Pecorino)

Peel asparagus, cut off wooden ends and cut in 2-3 cm pieces. Cube onion and saute in a pot with butter and rice. Cook vegetable broth. When the rice is translucent deglaze with wine. Now add some broth and let the rice absorb it, stirring constantly. Continue in this way until the rice is cooked (about 25 minutes). Add after 10 minutes stirring the asparagus. Roast pine nuts in a pan without oil.

Den Spargel schälen und die holzigen Enden abschneiden, dann in 2-3 cm Stücke schneiden. Die Zwiebel würfeln und in einem Topf mit dem Reis andünsten, nebenbei die Gemüsebrühe kochen. Wenn der Reis glasig geworden ist, mit Weißwein ablöschen. Dann etwas Brühe aufgießen und unter ständigem Rühren einkochen lassen. Erst dann neue Brühe hinzugeben und nach diesem Verfahren weiter machen bis die Brühe aufgebraucht und der Reis gar ist (etwa 25 Minuten). Nach 10 Minuten den Spargel hinzufügen und mit garen. Die Pinienkerne in einer Pfanne ohne Öl rösten.

In the end add cream, pine nuts and finally the cheese. Mix all until the risotto has a creamy consistency. Spice with salt, pepper and some sugar.

Zum Schluss Sahne, sowie Pinienkerne und den Käse untermischen. Mit Salz, Pfeffer und einer Prise Zucker würzen.

Enjoy.

[cooked-tuesday]

sweet potato walnut gratin

Süßkartoffel-Walnuss-Gratin

750 g sweet potatoes peeled / Süßkartoffeln geschält 100 g walnuts chopped / Walnüsse gehackt some thyme / etwas Thymian some chervil / etwas Kerbel some parsley / etwas Petersilie curry / Curry 250 ml cream / Sahne salt / Salz chili / Chili nutmeg / Muskat 1 egg / Ei 200 g feta / Feta 

Cut sweet potatoes in 3-4 mm slices. Chop thymeleaves, chervil and parsley. Grease the baking dish. Preheat the oven to 200 degrees.

Die Süßkartoffel in 3-4 mm dünne Scheiben schneiden. Thymianblätter, Kerbel und Petersilie fein hacken. Die Auflaufform fetten und den Ofen auf 200 Grad vorheizen.

Mix cream, salt, nutmeg, chili, curry and the egg with a fork and add walnuts and herbs.

Sahne, Salz, Muskat, Chili, Curry und das Ei mit einer Gabel mixen, dann Walnüsse und Kräuter hinzufügen.

The sweet potatoes layers in the baking dish and add some of the cream mixture on them. Then layer again potatoes in the dish and add the rest of the mixture. Sprinkle crumbled feta on top. Bake at the middle rail for 30 minutes. Serve with a self-chosen salad.

Die Kartoffeln in die Auflaufform schichten und etwas von der Sahnemischung drauf geben. Dann noch einmal Kartoffeln schichten und erneut den Rest der Mischung auf die Kartoffeln geben. Zum Schluss den zerbröselten Feta darüber streuen. Auf der Mittelschiene 30 Minuten backen. Dazu passt ein Salat.

Enjoy.

[cooked-tuesday]

aubergine rolls with polenta

Auberginenröllchen auf Polenta

Rolls / RÖLLCHEN:

700 g aubergine / Auberginen salt and pepper/ Salz und Pfeffer 2 red pepper / rote Paprikaschoten 1 tsp. fennelseeds / TL Fenchelsaat 1 clove of garlic / Knoblauchzehe some olive oil / etwas Olivenöl one buffalo mozzarella (200 g ) / Büffelmozzarella italien herbs one freezer bag / ein Gefrierbeutel some toothpicks / einige Holzspieße (Zahnstocher)

polenta

40 g Pecorino / Pecorino italien herbs 350 ml milk / Milch 120 g polenta / Polenta 20 g butter / Butter salt and pepper / Salz und Pfeffer some olive oil / etwas Olivenöl

Preheat the oven on high temperature (about 200 degrees). Clean peppers and cut it in sixths. Lay them on a griddle with the skin side up.  Grill it on the top rail in the oven for 10-12 minutes until the skin of pepper is getting black bubbles. After that put pepper in the freezer bag to stew. Then peel it.

Den Ofen auf 200 Grad vorheizen. Die Parika putzen und in Sechstel schneiden, dann auf einem Backbelch mit der Hautseite nach oben auf oberster Schiene im Backofen für 10-12 Minuten grillen. Sofort in einen Gefrierbeuten geben und ausdünsten lassen. Danach die Paprika-Haut abschälen (mit den Fingern).

Cut ends of aubergine and then cut it lengthwise in slices. Roast fennelseeds in a pan without oil until it smells well. Grind fennelseeds, garlic and salt in a mortar. Spice with pepper and mix in olive oil. Sprinkle aubergine with seasoning oil and grill it in a pan (a grill pan if you have one) for about 2-4 minutes each side.

Die Auberginen längs in Scheiben schneiden (Enden zuvor entfernen). Den Fenchelsamen in einer Pfanne ohne Fett rösten bis er gut duftet. Die Saat dann mit Knoblauch und Salz in einem Mörser zerkleinern, mit Pfeffer würzen und Olivenöl einrühren. Die Auberginenscheiben mit dem Würzöl bestreichen und von jeder Seite in einer Pfanne (wer hat - eine Grillpfanne) 2-4 Minuten braten.  

Cut the mozzarella in pieces (about 12). Lay the aubergine slices on a griddle with baking paper. Put a pepper on each aubergine and on top one piece of mozzarella. Spice with italien herbs. Roll the aubergine and pick with a toothpick. Cook the rolls in the oven for 10-15 minutes (180 degrees). 

Den Mozarella in Stücke schneiden (etwa 12 Stück). Die Auberginenscheiben auf ein mit Backpapier ausgelegtes Backblech legen, mit je einer Paprika belegen und ein Stück Mozarella drauf geben. Mit italienischen Käutern würzen und danach zusammen rollen, mit einem Zahnstocher jeweils feststecken. Die Röllchen im Backofen bei 180 Grad 10-15 Minuten garen.

For the polenta grind cheese. Heat milk in a pot and add 350 ml of cooked, hot water. Add polenta carefully and swell it for 10 minutes. After that add butter, cheese and herbs, spice with salt and pepper. Serve on a plate with aubergine rolls on top.

Für die Polenta Käse reiben. Milch mit 350 ml Wasser in einem Topf erhitzen. Die Polenta einstreuen und für 10 Minuten quellen lassen. Danach Butter, Käse und Kräuter unterrühren. Mit Salz und Pfeffer abschmecken. Die Polenta auf einen Teller geben und mit den Röllchen krönen.

enjoy.

[cooked-tuesday]

Pilaw, Falafel & Dip

Roasted onions / Röstzwiebeln

3 onions / Zwiebeln 2tbsp flour / EL Mehl 2 tbsp. oil / EL Öl salt / Salz

For the roasted onions peel the onions and cut them in small slices, dust with flour and fry in oil until they get crispy. Salt the roasted rings and drain on kitchen crepe.

Für die Röstzwiebeln die frische Zwiebel in feine Ringe schneiden und mit Mehl bestäuben. In einer heißen Pfanne mit Öl knusprig braten, herausnehmen, sofort salzen und auf einem Küchenkrepp atwas abtropfen lassen.

Pilaw

2 cloves of garlic / Knoblauchzehen one red capsicum / eine rote Chilischote 250 g parsnips / Pastinaken 250 g carrots / Möhren 250 g perennial celery / Staudensellerie 250 g basmati rice / Basmati-Reis 1tbsp. oil / EL Öl ½ tsp. coriander / TL Koriander 1 tbsp. sesame, roasted / TL gerösteten Sesam 1 tsp. turmeric / TL Kurkuma 1 tsp. cumin / TL Kreuzkümmel 1 tsp. sweet pepper powder / TL Paprikapulver süß 600 ml vegetable broth / Gemüsebrühe 1½ tbsp. currants / TL Korinthen 1 lime / Limette ½ bound parsley / Petersilie salt and pepper / Salz und Pfeffer

For the pilaw peel garlic and remove the seeds of capsicum. Both finely chop. Parsnips, celery and carrots wash or peel and cut then in about 1,5 cm cubes. Wash rice in a sieve and drain well.

Für den Pilaw den Knoblauch schälen und die Kerne der Chili entfernen. Beides fein hacken. Das Gemüse schälen bzw. waschen und in etwa 1,5 cm Würfel schneiden. Den Reis in einem SIeb abspülen und abtropfen lassen.

Heat oil in a pot and fry garlic, capsicum and vegetables for a short while. Add Rice, coriander, turmeric, cumin and pepper powder and fry for 2 minutes. Then put the vegetable broth in the pot and cook the pilaw for 15 minutes.

Öl in einem Topf erhitzen und Knoblauch, Chili, sowie Gemüse anbraten. Danach Reis und die Gewürze hinzufügen und für 2 Minuten mitbraten. Dann die Brühe hinzufügen und den Pilaw für 15 Minuten köcheln lassen.

After that take pot off the stove, add the currants and let it rest for 10 minutes covered by a clean dish towel under the lid. So the rice remains loose. Squeeze the lime and spice the pilaw with salt, pepper, chopped parsley and lime juice. Serve with fried onions and sesame on top.

Nach dem Köcheln den Pilaw vom Herd nehmen und mit einem sauberen Küchentuch unter dem Deckel bedeckt erneut 10 Minuten ziehen lassen. Dabei wird der Reis schön locker. Am Ende mit Salz, Pfeffer, gehackter Petersilie und dem ausgepressten Limettensaft würzen. Mit den geröteten Zwiebeln und dem Sesam servieren.

sauce

250 g sour cream / Schmand 100 g buttermilk / Buttermilch 2 tbsp. sesame roasted / gerösteter Sesam

For sauce mix sour cream, buttermilk and roasted sesame. Spice with salt and pepper.

Für den Dip Schmand, Buttermilch und den gerösteten Sesam mischen und mit Salz und Pfeffer abschmecken.

Falafel

250 g chickpeas from a can / Kichererbsen (Dose) 1 onion / Zwiebel 3 cloves of garlic / Zehen Knoblauch 3 tbsp. parsley / EL  Petersilie 1 tsp. cumin / TL Kreuzkümmel 1 tsp. coriander / TL Koriander ½  tsp. turmeric / TL Kurkuma salt and pepper / Salz und Pfeffer 9 tbsp. flour / EL Mehl 1 tsp. baking powder/ TL Backpulver some oil for fring / Öl zum Frittieren

Drain chickpeas. Peel garlic and onion and mince something. Puree chickpeas, onion, garlic and parsley. Add spices and puree again until everything is well mixed up. Put the mass in a bowl, add flour and baking powder. Mix it all and add some flour if the mass is too sticky.

Zwiebel und Knoblauch schälen und etwas zerkleinern. Beides mit den abgetropften Kichererbsen und der Petersilie pürieren. Danach die Gewürze hinzufügen und noch einmal pürieren, bis alles eine einheitliche Masse ergibt. Die Masse nun in eine Schüssel geben und Mehl, sowie Backpulver hinzufügen. Falls der Teig zu klebrig ist, ruhig noch etwas mehr Mehl hinzufügen.

Form with your hands small balls from the dough. Heat the oil in a high pan. If the oil is heat enough add the falafel and fry for 2-4 minutes. Dry them on a kitchen crepe.

Nun aus dem Teig kleine Kugeln mit den Händen formen. Wenn das Öl in der Pfanne heiß genug ist, können die Bällchen für 2-4 Minuten gebraten, bzw. frittiert werden. Vor dem Servieren auf einem Küchenkrepp das Öl etwas abtropfen lassen.

Enjoy.

[cooked-tuesday]

something new

Some of our german readers are rather lazy to translate everything. Something I can understand a bit. In our fast moving world is not much time for coziness. So we are starting to write in english and german now. Hope you like it.

[cooked-tuesday]

langos

500 g flour
 100 ml milk
 1 tsp sugar
 1/2 cube yeast (about 20 g)
 1/2 tsp salt
 2 tbsp soft butter

3 cloves of garlic 250g sour cream tomatoes, cubed beacon or ham cubed, if you like cheese, graved roasted onions arugula

Provide for the dough flour in a bowl and give a through in the middle. Warm milk, add sugar and crumble yeast in it. Add the yeast-milk to the flour and leave for rising covered about 5 minutes.

Then add 200ml medium warm water, salt and butter to the mass. Kneat the dough with your hands. Let the dough rise again for 1 hour covered in a warm place.

Mix sour cream with pressed garlic and spice with salt and pepper.

If the dough doubles make eight palm-sized (maybe a bit smaller) balls of dough and roll out with a rolling pin.

Heat 1 litre vegetable oil and leigh the dough-patties carefully in it. Deep-fry for about 1 minute each side.

Then drain on paper towels.

At last you have to add toppings to your langos you most like.

Enjoy.

[cooked-tuesday]

South Tirol spinach dumplings with cheese

200g stale white bread 120 ml milk 300g spinach, whole leaf frozen 50g shallots 1 clove of garlic 100g Butter 1tbsp flour 1 tbsp breadcrumbs 2 eggs 70 g mountain cheese cubed, some more grated nutmeg and pepper vegetable broth 

Spinach thaw and coarsely chop. Mix it with eggs. Crush the white bread in a freezer bag with a rolling pin. Warm the milk and add it to the white bread in a bowl. Frie cubed garlic and shallots in a pan with butter. Add spinach, flour, breadcrumbs, cheese, garlic and shallots to the crushed bread and mix it with your hands. Spice with nutmeg and pepper. Let the mass rest for 30 minutes. Then form 9 or 10 dumplings.

Boil plenty of vegetable broth and lay the dumplings carefully in it. Let the dumplings simmer in the soup for about 10 minutes on low heat.

Enjoy with gratet cheese on top.

[cooked-tuesday]

homemade pasta with pesto

pesto rosso

100g sundried tomatoes in oil 50g grilled peppers in oil some olive oil 1 clove of garlic 50g pine nuts about 30 leafs of fresh basil 50g pecorino cheese 1 small chili 1 tbsp of tomato paste salt and pepper

Do chopped ingredients in a shaker and shred with a hand blender. Spice with salt and pepper.

homemade pasta

400g flour + some more 4 eggs some salt some olive oil

Do flour with a pinch of salt in a bowl. Make a trough and add eggs and oil in it. Put flour from outside into the inside to mix well at all. Continue kneading by hand, preferably at the kitchen work top. The dough should be solid and shiny. Form a ball and let the dough rest for 30 minutes in clear film. After resting quarter the dough and roll it out, about 2-3 mm thin. For tagliatelle make a roll and cut it in 1 or 2 cm distances. Place the pasta loosely on a board. Heat water with some salt and add the pasta if it is boiling. Cook for about 2 minutes, then pour off water. Serve pasta on a plate with pesto. 

Enjoy.

[cooked-tuesday]

gnocchi with mushrooms and tomatoes in portwine sauce

gnocchi

450 g potatoes, cooked 1 egg 5 tbsp flour 5 tbsp semolina salt nutmeg

Cooked potatoes stomp and just add the rest of the ingredients. Form small balls and put them in boiling water. Take the gnocchi out of the water if it is floating on the surface (about 3 minutes).

sauce

one bound scallions 25 g dried mushrooms 6 tomatoes (dried in oil) 100 ml portwine 100 ml vegetable broth 25g butter salt and pepper oil a few leafs sage

Fry scallions in a pan, add tomatoes and mushrooms and wipe it off with portwine. Let the sauce boil down and add broth. Spice up with salt and pepper and add butter. At last add your gnocchi.

Enjoy.

[cooked-tuesday]

Dal with lentils and plantains

200g red lentils 2 plantains some Oil 1 onion 2 or 3 cloves of garlic ginger (thumb-sized piece) 1 tbsp turmeric 1 tbsp cumin 2 tbsp garam masala 1 tbsp ground coriander 1 tsp cinnamon salt and pepper 500ml vegetable broth 400ml coconut milk 300g millet 

Cook millet according to package instruction. Chop onion, ginger and garlic and fry all in a pan in oil for about 2 minutes. Add turmeric and fry again for 2 minutes. Then add the rest of spices except of salt and pepper. Fry for 3 minutes. Fry lentils for 1 minute in the mass. Pour in the broth and simmer at low temperature. Stir occasionally and add some of the coconut milk when the mass is going to get dry. Cook it until the lentils are well cooked (about 15 minutes). Meanwhile peel the plantains, cut in half and cut in thin slices. Add the plantains if the lentils are dente. Now cook the Dal until the pantains are cooked, too. Spice with salt and pepper. Serve the Dal on top of millet.

enjoy.

[cooked-tuesday]

westphalian vegetarian kale

500g kale 6 potatoes 3 or 4 tbsp mustard salt and pepper butter 1 onion 200g smoked tofu 400ml vegetable broth oats

Wash kale and cut it into thin small stripes (or chop it). Peel potatoes and cut them coarsely. Peel the onion, too and cut it into small cubes. The tofu has to be cut in cubes of about 2 cm. Heat some butter in a pot and fry onion, tofu and potatoes. Deglace with broth and add kale. Cook for about 30 minutes with the lid closed. Then season with salt, mustard and a lot of pepper. For a better consistancy add one or two tablespoons oats.

enjoy.

[cooked-tuesday]

packages and casserole with topping

goat cheese packages

4 sheets of filo pastery/yufka (30x30 cm) one roll of goat cheese 1 sprig of rosemary 100g apricot jam juice of half a lemon 2tsp mustard salt and pepper one sheet of greaseproof paper some olive oil 1 egg white

Quarter the pastry and cut goat cheese in about 1 cm thick slices. Heat the oven to 160 degrees and do some greaseproof paper on a baking tray. Heat jam, lemon juice, mustard and chopped rosemary about 5 minutes in a pot. Add salt and pepper. Brush each pastry square with oil and do a second on it. Place two goat cheese on it and add one or two teaspoons of the jam-mix on top. Brush the edges with egg white and pull them up to packages. Put the packages on the baking tray and brush it with oil. Bake for 15 minutes. Enjoy as starter.

roasted vegetables with potato topping

600g kohlrabi juice of half a lemon 600g potatoes salt and pepper 150ml milk ground nutmeg 50g butter 2 egg yolk 1 leek 3 carrots 300g savoy 2 onions 2 cloves of garlic some oil 5tbsp of tomato paste paprika powder 200ml vegetable broth

Peel kohlrabi and potatoes and cut it into coarsely cubes. Cook both vegetables in salted water for about 20 minutes. After that pour off the water and stomp the vegetables. Add milk way until it has arisen to a puree. Spice with salt, pepper and nutmeg. Add one tbsp. of butter and the egg yolk.

Wash leek and cut it into slices. Peel carrots, cut in half and cut in slices, too. Wash savoy and cut into fine strips. Peel onions and garlic and cut it into small cubes. Heat some oil in a pot and stew garlic and onions. Add leek and carrots and fry for a while. Then add tomato paste and paprika powder. Deglaze with broth. Cover and cook for 15 minutes. Add savoy and cook for 5 minutes again. Heat the oven (180 degrees). Place the vegetables in a baking disk and place puree with a tablespoon on top.  Spread butter in small pieces on it. Bake for 30 minutes.

[cooked-tuesday]

beetroot risotto with crisps

A different kind of risotto with beetroot crisps.

risotto

2 beetroot 1 shallot olive oil 250g green spelt 1 tsp Italian herbs 1 bay leaf 2 cloves 100ml of white wine 800ml vegetable broth half a lemon, juice of it salt and pepper 100g grated cheese (pecorino)

Peel beetroot and shallot and cut them into small cubes. Fry shallot with oil until soft and then add beetroot, green spelt, herbs, bay leaf and cloves. Stir-fry for 2 minutes. Deglaze with wine and pour the broth. Cook everything for about 40 minutes. At last add some cheese and spice with salt, pepper and lemon. Remove bay leaf and cloves before this.

crisps

1 beetroot 250ml frying oil salt

For the crisps you have to cut beetroot into thin slices. Heat the oil in a pot. If it is hot enough you add slice by slice. After about 1 or 2 minutes you have to remove the crisps (e.g. with a fork) and drain on a kitchen paper. Sprinkle salt over it.

Serve the risotto with crisps and some cheese.

enjoy.

[cooked-tuesday]

thai curry with shiitake and hokkaido pumpkin

1 onion 2 cloves of garlic 1 piece of fresh ginger (about 3 cm) 2 stalks of lemon grass 100g fresh shiitake mushrooms 500g hokkaido pumpkin 150g chinese cabbage some oil 2 tbsp yellow curry paste 400ml vegetable broth half a lime (juice of it) some soy sauce some leafs fresh mint natural rice (or some other) 400 ml coconut milk

cook rice according to package direction.

peel onion, garlic and ginger and cut it into small cubes. rid of the outer leafs of the lemon grass and cut the lower half into small rings.  Clean mushrooms and cut them in slices. You cut the pumpkin into cubes of 2 cm. clean the chinese cabbage too and cut it into thin strips.

Put some oil in a hot wok and add onion, garlic, ginger and lemon grass in it. Fry for a minute. Pour in curry, coconut milk, broth and boil it all. Add pumpkin after that and cook it for 5 minutes. Then put mushrooms and chinese cabbage in the sauce and cook again for 5 minutes. Spice the curry with lime juice, soy sauce, salt. At last serve with mint on it. enjoy.

[cooked-tuesday]

mushroom risotto with port wine and spinach salad

spinach salad

100 g pinenuts, toasted in a pan 1 tbsp balsamic vinegar juice of a lemon salt and pepper 3 tbsp of olive oil salad mix with spinach (refrigerated shelves) 3 large sprigs of fresh mint, leaves picked 10 sundried tomatoes in oil, cut in slices 1 cucumber, halved and sliced

Put vinegar, lemon juice, oil and a good pinch of salt and pepper into a large salad bowl. Add the rest of ingredients and stir just before consuming.

mushroom risotto with portwine

a hand full perching mushrooms 150 ml portwine  3 shallots  3 tbsp butter 250 g risottorice 500 ml broth  100 ml white wine   400 g champignons some olive oil  salt and pepper 100 g cream  100 g pecorino-cheese

Soak dried mushrooms in portwine. Cut the shallots in cubes. Simmer the risottorice until it is translucent. Add the shallots and frie it all together for a short time. Deglace rice and shallots with portwine and mushrooms. Then add white wine and cook all until the liquid evaporates. Gradually add the broth after. Just add broth if the rice had absorbed the liquid.

The rice is about 25 minutes even. Add the sliced champignons about 5 minutes prior to cooking point. Spice with salt and pepper, add cream and cheese at the end.

enjoy

[cooked-tuesday]

chestnut and savoy

Two new recipes we tried this time - chestnut soup and savoy salad.

savoy salad

2 slices bread (whole grain) some butter 1 small savoy 200g brown champignons salt and pepper 2 tsp honey 3 tbsp vinegar (apple cider) some grounded cumin some chervil 6 tbsp olive oil 1 karotte

Cut the bread in cubes and fry it crispy in a pan. Remove outer leaves of savoy, divide into four and remove the stalk. Cook the savoy in little water for 10 minutes in a closed cup. Cut champignons in thin slices. Mix a dressing from salt, pepper, honey, vinegar, cumin, chervil and oil. Cut the warm savoy into bite-size pieces. Spread champignons and savoy on a plate and grate the karotte over it. Spread the bread about it all and enter the dressing over it.

chestnut soup

5 scallions Salt and Pepper 400g chestnuts italian herbs, chopped 200g sour cream 50g butter 600 ml vegetable broth 100 ml milk olive oil 100 g parmesan (Pecorino)

Cut the scallions in cubes and chop the chestnuts. Put 3 chestnuts and some herbs aside. Frie scallions, maroons and herbs with butter in a pot and deglaze with broth. Add Sour cream and cook The soup for 20 minutes on low heat. In this time you can grave the cheese and preheat the oven to 180 degrees top and bottom heat. Use a baking tray with greaseproof paper. Make 12 heaps of graved cheese and bake them for 10 minutes. 

Then cool the parmesan cracker down. If the soup is ready you have to puree and add milk. At last season with salt and pepper. With Olive oil, Rest of maroons and herbs you make some topping in a pan. Fill the soup in bowls and decorate with topping and parmesan cracker.

enjoy

[cooked-tuesday]

start the blog with burgers

We´d like to start with some big thing. Two different veggieburger with everything made by ourselves. Hope you like it. 

burger buns

300 ml milk, warm 2 eggs 45 g butter, melted 1 1/2 tbsp sugar 21 g fresh yeast 3/4 TL salt 500 g flour 2 EL water some sesame

with milk, one egg, butter, sugar, yeast, salt and flour you make some normal yeast dough and let it rest in a warm place for one hour. If it is double volume you have to knead again. Then you form about 8 buns and place them on a baking tray. Rest them again with cling film on it for 45 minutes. One egg you whisk with water and spread the buns with it. Sprinkle some sesame on it. Bake the buns for 20 minutes, 190 degrees. At last rest the buns for 10 minutes covered with a kitchen towel.

ketchup 

250 g tomatoes, diced  35 ml apple cider vinegar 1 bay leaf 1 clove 1tsp sugar 1 pinch cinnamon 1 pinch salt 1 tsp tomato paste

bring vinegar, sugar, salt, cinnamon, bay and clove in pot for cooking an d add the rest ingredients. cook it all for 45 minutes and remove at last bay and clove.

mayonnaise

150 ml oil (sunflower) 1 egg 1 tbsp vinegar 1 tsp mustard salt and pepper

Mix it all with a blender.

patties (2 different)

100 g kidneybans from a can 1 karotte, diced 2 potatoes, cooked 40 g peas and breadcrumbs

Mix the ingrediants with a blender and add the breadcrumbs for a good dough. Form 4 patties and fry them in a pan.

100 g green spelt (grind coarsely) 200 ml water (with vegetable broth) 1 small onion, diced 1 egg 1 tbsp mustard salt and pepper oil and breadcrumbs

Saute green spelt and onion with oil in a pan. Add the broth and swell it. Add to the cooled mass egg and mustard,salt, pepper and breadcrumbs to get a solid mass. Form 4 patties and fry them in a pan.

Additionally cut pickled gherkins, lettuce and tomatoes. Set some cheese ready (maybe cheddar or goat cheese).

enjoy your meal