My favoruite kind of meatballs, small, crispy, simply yummy. I served some rice with it, which I cooked with some paprika powder, first add some oil, rice, paprika powder, black pepper, cook in some chicken stock.
Ingredients:1000 g ground pork
4 slices of white bread
1 bouillon cube (if you have homemade)
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika powder
1 egg2 tablespoon oil
1 small garlic clove
Soak bread, press out water. Add chopped garlic, in water melted bouillon cube, egg, spices, and oil to the meat. Knead well and with wet hand form small, flat balls. Fry in oil from both sides.
Well, it is not like the real chocolate at all. It tastes very rich and heavy. Of course you can use any kind of nuts that you like, and you can roast them. I used half peanut - half hazelnut. This is a sweet from my childhood.
Ingredients:
1000 g suger200 ml water
50 ml rum
4 tablespoon cocoa powder (unsweetend)
500 g milk powder
400 g nuts
250 g butter
Mix sugar with cocoa, add water, rum and cook it until it starts to boil and sugar is melted. Stir in butter, milk powder, nuts (these you can roast). Mix all well and pour into a form where you put some foil before. After it is cool down cut in pieces and keep in silver foil.
Panna cotta means literally "cooked cream", it refers to a creamy, dessert from Northern Italy. I like lemons very much, so I thought to make a lemon panna cotta for the very first time. I have never made any kind of it ever, because I thought this dessert is not my cup of tea. I have to say that I liked it, however as I felt, it is not really the type of dessert that I prefer.
Ingredients:100 ml lemon juice
4 tablespoon jam sugar
500 ml cream5 tablespoon sugar
1 lemon juice and zest
2 gelatine foils
For the top cook lemon juice with jam sugar for about 5 minutes. Pour it in small forms and let it cool.Cook cream with sugar and lemon zest for about 10 minutes. Add lemon juice and gelatine.
Fill into the forms and let it cool for 4 hours.
I think this cauliflower cream harmonise perfect with tomatoes. It is very easy to prepare and looks pretty.
Ingredients:1 cauliflower
stock1 onion
1 tablespoon mustard
1 tablespoon sour cream
1 egg yolk
1 cooked egg yolk0,5 dl oil
salt, pepper
Cook cauliflower in stok and puree with a mixer.
Stir egg yolks with a hand mixer and add slowly oil. Add mustard, sour cream, salt and pepper, cauliflower and grated onion. Serve in tomatoes.
I love polenta, especially with some goat cheese and kefir. I decided to make some oven baked polenta for todays lunch. I prepared some dijon mustard, thyme marinated pork tenderloin which I fried fast. For the rest here is the recepie. I served it again with beans and bacon.
Ingredients:400 ml water
1/2 tablespoon butter
3/4 teaspoon salt
100 g polenta
grated ementaler cheese
10 g dried porcini
150 g champignon
2 tablespoon aceto balsamico
2 tablespoon sherry
80 ml chicken stock
1 shalot
salt, pepper
100 g butter
70 ml créme fraiche
1 tablespoon flour
Boil water, add salt, butter. Stir in polenta and on very low heat stir for 3 minutes. Let it cool and then cut in triangles, add cheese on top and bake for 15 minutes on 200°C. Soak porcini for 20 minutes. Cut champignon and fry in oil, put aside.
Cook balsamico, sherry, stock, porcini water with a shalot, salt and pepper. Reduce half.
Add butter, and with flour mixed créme fresh. Cook for 5 minutes. Add champginon, porcini.
I found that beautiful salad, and I could not resist to bring it home. I had some asparagus left, so I improvised.
Ingredients:2 tablespoon red wine vinager2 tablespoon sherry vinager
2 tablespoon grape seed oil
2 tablespoon milk
lemonzestpumpkin seed oil
salt, pepper
1 tablespoon sugar
asparagus
radicchio di Castelfranco
1 onion
Boil water with salt, sugar and lemon zest. Add peeled asparagus and cook for 10 minutes.
Heat oil and fry cooked asparagus for a minute.Mix salad dressing out of red wine vinager, sherry vinager, grape seed oil and milk. Add chopped onions. Before serving sprinkle some pumpkin seed oil over asparagus.
