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shrimp mango avocado cocktail

New Year's Eve it was this self-creation as a starter - a Crab Mango and avocado cocktail. The Kobination of fruit, the creamy crab Avocade and tastes very nice and fresh.

crab-mango-avocado cocktail

Ingredients for 6 servings: (think 300 were g I in it)

1 cup pre-cooked shrimp

2 tbsp chopped fresh coriander

1 tablespoon chopped fresh

Mint

1 avocado

1 mango

3 spring onions

1 fresh red chilli

1 / 2 cucumber

salt

pepper

dressing

3 tablespoons lime juice

1 1 / 2 tablespoons fish sauce

1 tablespoon cane sugar

50 ml coconut milk

The ingredients for the dressing, mix and marinate the shrimp so that at least 1 / 2 hour.

Avocade mango and peel and cut into cubes. Peel the cucumber, remove the seeds and cut in cubes. All the shrimp and the remaining ingredients together. Possibly. with salt and pepper . Season Nachgekocht

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beluga lentils with mushrooms

: beluga lentils with mushrooms

A couple of days I've seen in bread and roses a stew of beluga lentils, and I have such lenses are already at home longer, this stew was equally nachgekocht.

Bottom Line: Very tasty, the Senft combination with the pickle reminds me Boeff Stroganoff.

Ingredients for 4 people:

Yield: 4 servings

250 grams of beluga lentils

1 liter vegetable stock

3 medium. Red onions 30 grams butter

sea or rock salt

black pepper

Rohrohzucker

1 Tbsp. Weizenmhel Type 1050, slightly heaped

100 ml white wine

1 Tbsp. Medium hot mustard, coated EL

30 ml lemon juice freshly squeezed (about 1 / 2 lemon)

150 grams creme fraiche

1-2 gherkins

200 grams of mushrooms

4 Tbsp. Freshly chopped parsley

first Lentils in cold water to drip on a waschenund Siebgeben. 700 ml vegetable stock to boil in a saucepan, add lentils, simmer with the lid on low heat for 25-30 minutes. Then drain them on a sieve, rinse under running kaltemWasser.

second Peel and finely chop. 15 g butter in a saucepan, add onions and fry until soft. Season with 1 / 2 tsp salt, pepper 1/4Tl and 1 / 2 tsp sugar. Flour over the onions mix stäubenund. Remaining broth and white wine and allow to Rührenaufkochen.

third Mustard, Stir lemon juice and creme fraiche, pulling into the sauce. Finely dice the cucumber and together with the well-drained lentils to the sauce. With salt, pepper and sugar abschmecken.Ragout take from heat and allow at least 15 minutes by pulling.

4th Clean mushrooms, cut in half or quarters depending on size undkurz fry before serving in the remaining butter. MitPfeffer würzen.5 and salt. Stew warm, unterrühren.Portionieren half of the mushrooms and the remaining mushrooms and Ptersiliedekorieren.

Source: bread and roses and Health Food courier

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Roasted almonds

Roasted almonds

One of my Lieblingsbloggs is Delicious days. Nicole has also published a book with the recipes from her Blogg. Now I'm looking for recipes for kitchen gods with Almonds to consume my remains and there I came across a recipe with roasted almonds from the book.

I have of course tried the same. The apartment smelled wonderfully of cinnamon and Christmas market. These almonds are addictive!

Ingredients:

125 g sugar, 2 tablespoons vanilla sugar 1/2-1 tsp cinnamon powder 200 g almonds unskinned

first Line a baking sheet with parchment paper.

second 100 ml of water, sugar, vanilla sugar and cinnamon in a large pan, bring to a boil. Then add the almonds and let everything cook over medium high heat, stirring occasionally from here. After 5-8 minutes, the liquid evaporates and the sugar coats the almonds with a dry crust.

third Now reduce the temperature a bit and as long as continue to stir until the sugar has liquefied and again as a caramel coated almonds all relatively evenly. Pour on the prepared baking sheet. The almonds with two forks quickly from each other (separate with fingers, as very hot!) and let cool. In an airtight container, the almonds for a few days, but they taste best fresh from the slightly warm.

Source: http://www.kuechengoetter.de/rezepte/verschiedenes/Gebrannte-Mandeln-182265.html

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cod Mandelpanade

I still have some remnants of almonds and hazelnuts in the pantry.
With the help of some dill I have turned it into a batter that tastes delicious.


cod Mandelpanade

Ingredients for 4 people: 4 cod fillets

(Per 150 g), 2 tbsp lemon juice, 1 bunch dill, 120 g finely ground almonds 2 egg whites, salt, pepper, 3 tablespoons of flour, 30 g butter

Dry the fillets with kitchen paper, sprinkle with lemon juice and let stand . Dill Wash and shake dry and chop very fine. Mix with almonds.

Whisk the egg whites. Fish fillets with salt and pepper, business, first in flour, then pass through the egg white and roll in the almond mixture.

butter in a frying pan, melt the fish fillets and fry until golden brown on medium heat 3-4 minutes on each side.

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Traditional Brownie

A brownie should be soft for me, chocolaty and creamy. I have a Recipe from the cookbook Hummingird Bakery tried in London, this is really stunning. This still some ice - the perfect combination.


Traditional Brownie

200 g dark chocolate, broken into pieces 175g butter

325 g sugar 130 g flour

3 eggs

first Preheat the oven to 170 degrees C degrees.

second The chocolate with the butter melt in water bath.

third The liquid chocolate from the heat and stir in the sugar. Then stir in flour. Finally, the eggs, mix. Everything should be well mixed.

4th Fill with the batter into a baking paper lined tin (I Take a baking dish) and bake for 30-35 minutes.

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mussels in coconut sauce

mussels in coconut sauce

The coconut sauce tastes very delicious and certainly fits well with fish or shrimp.

Ingredients for 2 People:

2 onions, 4 garlic cloves, 1 piece fresh ginger (about 6 cm), 2 green chillies, 2 tablespoons peanut oil, 1 / 2 tsp turmeric powder, 2 teaspoons ground cumin, 400 ml coconut milk, salt, sugar, 1 kg of mussels, 2 tablespoons chopped fresh coriander

Step 1

Peel onions and chop coarsely, then puree with a hand blender or in a mortar. Garlic Peel and press through the press. Peel the ginger and finely chop. Wash the stalks from chillies and chop finely. be

Step 2

oil in a large saucepan over medium heat, heat can be. Add onion puree and stir fry until it browns slightly. Stir in the garlic, ginger and chilies and cook 2 minutes. Sprinkle turmeric and cumin and continue to fry briefly, then pour the coconut milk and stir. Season well with salt and little sugar, let simmer for 5 minutes open.

Step 3

Meanwhile, the clams in cold water, wash thoroughly throw it all open shells. Shells add to the coconut sauce and cook over medium heat closed 7-10 minutes, while two to three times vigorously shaking the pan or stir the clams. Finally, coriander leaves under finished mussels stir. Serve with rice or fresh bread. Be careful when eating: mussels, which are yet to throw away!

fits in with this white bread or rice.

Source: India Basics

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salmon curry with rice noodles

salmon curry with rice noodles

This salmon curry, I was really surprised of just how good a curry with fish. But you can replace the fish determined by chicken or turkey. The whole is super fast, the preparation takes a total of maybe 20 minutes.

Ingredients for 2 People:

- 1 tablespoon oil

- 1 teaspoon finely chopped shallots

- 2 tsp red curry paste

- 125 ml coconut milk

- 1 tsp brown sugar

- 2 tsp fish sauce

- 1 lime (juice + zest)

- salt and pepper

- 2 salmon fillets without skin (each about 100 g)

- 1 handful fresh mint

- 1 handful Thai basil

- 100 g rice noodles

Heat oil in a pan, add scallions and glassy sweat. The red curry paste, add to 2 minutes stirring constantly. Coconut milk, sugar, fish sauce, lime juice and lemon rind and bring to a boil. Over moderate heat about 5 minutes to boil.

Then place the salmon fillets in the sauce and poach for 8-10 minutes, until tender. Stir in the mint and Thai basil and season with salt and pepper.

Cook the rice noodles according to package directions, drain and mix with remaining ingredients.

Source: Wagamana - Recipes from the noodle bar

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White Bean Soup



When I read from blogging event Soul Food have been clear to me that there is a soup to be. The warm so beautiful in winter. In "Lanz cooked" I've seen Schuhbecks bean soup, I wanted to try the recipe anyway. Although my Soul Food No. 1 is, of course, chocolate!

Bottom Line: Very tasty, even without a savory, because that's me in Denmark is not yet encountered.


White bean soup with smoked eel and croutons

Ingredients for four people

200g smoked eel
0.5 lemon,
600 g beans, white, small (canned) 3 slices ginger

2 cloves garlic 700 ml vegetable stock

250 g cream 4 tablespoons butter

0.5 pod vanilla
2 - 3 tablespoons butter, brown
2 slices of toast
1 stick of cinnamon
nutmeg
salt
pepper, black skin
Chili, mild (ground)

preparation

the smoked eel and remove from the skin of the Tran . The fillets detached from the bone and pull the bones. Cut a strip of peel from the lemon out. Peel the garlic cloves and cut into slices. The Drain the beans and a pinch of savory, lemon peel, a slice of ginger and sliced garlic in the broth just below the boiling point move about ten minutes. One third of the beans and remove and keep warm in a small saucepan. Ginger and lemon peel to remove. Cream with a tablespoon of butter and add puree. Season with salt, pepper, chili pepper and nutmeg.

Cut the bread slices into cubes. With vanilla, a brown sliced garlic, butter, two slices of ginger and the remaining butter until golden brown fry and drain on paper towels. With a little rubbing cinnamon rub.

Soup mix again. The beans and the eel distributed in warm soup plates and fill it. Sprinkle with croutons.

source. http://lanzkocht.zdf.de/ZDFde/inhalt/6/0, 1872,7953286,00 html

Cool Watches Like Nooka

pasta with capers and walnut pesto

I'm crazy about pesto and Here is a altivernative the classic pesto with capers and walnuts. The walnuts can be replaced by almonds.

Here is the recipe with about giving the whole thing was a spontaneous self-creation:

caper and walnut pesto

- 1 / 2 cup capers

- a handful of walnuts

- handle about 50-75 g of freshly grated Parmesan

All in a flash hackers to pesto - about 75 ml olive oil

.

respect, no salt to the pesto, capers are very salty! Nachgekocht