Episodes
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A seafood specialty from the Polish city of GdanskRecipe for herring tartare on Polish black bread
Ingredients
Serves two
2 herring fillets
2 slices of black bread or pumpernickel bread
2 tablesspoons of diced sour pickles
2 tablespoons of mayonnaise
2 tablespoons of diced onions
1 small bunch of chives
1 small bunch of dill
lemon juice
Marinade ingredients:
100 ml vinegar, 1 tablespoon of onions, cloves, red pepper, salt and sugar
Preparation:
Marinate the herring fillets for 12 hours. Then dice the fish and mix it with the diced sour pickles and onions. Finely chop the herbs and add them with the mayonnaise to the mixture. Add a few drops of lemon juice. Cut the black bread into circles with a ring mold, shape the tartare on the bread and serve the dish with fresh herbs.
Enjoy! -
Simon Kaiser from the restaurant "Das Esszimmer" in Baden-Württemberg is promoting the comeback of an old breed of pig for gourmets, the Swabian Hall swine.Serves 6Suckling Pig LoinIngredients:1 loin/saddle or 2 separated cutlets/chops with the skinof a Swabian Hall suckling pigcanola oilfresh-ground salt and peppera sprig of fresh thymeSalt the loin or saddle on the skin side and sauté the meat on the skin in sufficient canola oil for 4-5 minutes till crispy. Then turn the meat and and bake in the oven until golden at ca. 160°C for 5-8 minutes.SchupfnudelnIngredients:500 grams floury potatoes from a day in advance120 grams coarse flour (for example, Wiener Griessler)100 grams hard wheat seminola4 egg yolkssalt, pepper, nutmegoilA day in advance, boil the potatoes in saltwater with some caraway seeds. Peel and store in the refrigerator for further processing.On the day the food is to be served, press the potatoes through a ricer and prepare a smooth dough with the other ingredients. Form little rolls by hand. Boil in simmering saltwater for ca. 4-5 minutes until they rise to the top of the water. Place them on a baking sheet and sprinkle with oil so they don't stick. Later, sauté them gently in a coated pan till golden brown. Add more salt to taste.Tip:To make gnocchi dough, add grated parmesan to taste while preparing the dough.Sweetheart cabbageIngredients:1 young head of sweetheart or pointed cabbagecanola oil1 pinch brown sugarsaltnutmegCut the sweetheart cabbage in half lengthwise and into narrow strips. Heat the oil in a pan and briefly swizzle the cabbage in it. Add the sugar and allow to lightly caramelize. Season the cabbage with salt and a little freshly ground nutmeg -- voila!Vinegar plums50 grams brown sugar1 fresh twig of 2-3 bay leaves100 ml dry red wine100 ml dark balsamico vinegar1 pinch of salt100 grams plumsSlowly caramelize the brown sugar in a pan. Deglaze with the red wine and vinegar; add the bay leaves. Reduce to a syrup (ca. 60% of the liquid). Shortly before the reduction is finished, add the halved, pitted plums and let them simmer for max. 1 minute. Remove from the stove and allow to cool, or decant directly into preserving jars.Bon Appetit!
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The menu at the Sofie Hütte in the Val Gardena is more extensive and diverse than at the usual skiing chalet. Chef Markus Prinoth cooks bacon dumplings using typical products from the Dolomite region of South Tyrol.Makes 4 servings:100 g Tyrolean bacon or 'Speck'¼ onion200 g day-old white bread10 g butter30 g sunflower oil10 ml milk2 eggs1 bunch chivesSome additional flour and milk for the doughChop the onion, bacon and bread. Finely chop the chives.Sautée the onion in butter. Mix onion and Tyrolean bacon with the bread. Combine the eggs with the milk and add to the bread mixture. Add the chives. Add flour and milk as needed to reach the desired consistency, and add the oil. Add salt and pepper to taste, keeping in mind that the bacon is already seasoned.Combine ingredients until well mixed, then allow mixture to rest for 30 minutes.With moist hands, form dumplings around 5-6 cm across in size. The dough should be neither too dry nor too soft. If the dough is too soft, do not add flour, but rather breadcrumbs. If the dough is too dry, add some milk. Simmer in salted boiling water for 15 minutes.
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Lisbon‘s Nunes Real Marisqueira restaurant is thought to be one of the best fish restaurants in Portugal. Head chef Manuel Costa specializes in traditional dishes such as "Garoupa no forno".Grouper In The OvenIngredients of a portion of a person:- 300g of Grouper- 2 Units of White Potato- 1 Small fresh pepper- 100g Fresh Mushrooms (Champignons)- 1 Small onion- 20cl White Wine Reserve- 20cl of Water;- 20cl Fresh Cream;- 5cl Extra Virgin Olive Oil;- 30 g Parsley- 30 mcl Tomato SauceFirst step:Stir fry an onion with olive oil, adding the grouper, at the end seasoning with the white wine.Second step:Add the fresh tomato sauce and the previously fried potato (the potato cut into cubes of approximately 3cm x 3cm).Third step:Simmer for 5 minutes and then bring it to the oven. Add the fresh mushrooms and the pepper in small pieces. Let it cook for 15 minutes on the oven at 220º.Fourth step:Finally dusts with a parsley and is ready to serve, Enjoy!
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Buon appetito! Michelin-starred Italian chef Ruggero Bovo makes pasta with crabs. The secret is in the herb mix that's typical for Burano, the island in the Venetian Lagoon where he is from.Tagliolini with Spider Crab
(Serves one)
Ingredients:
100g crab meat
20g onion, finely chopped
6 cherry tomatoes
Prosecco
salt
pepper
olive oil
100g fine white flour
1 egg
4 zucchini blossoms
Method:
For the noodles:
Put the flour, egg and a dash of salt in a bowl and mix well. Knead the dough and then flatten it into a thin layer. Cut the dough into pieces and roll them up. Then cut these dough rolls into slices.
For the crab ragout:
Cook the crab in boiling water and then carefully loosen the meat from the claws. Sauté the diced onion in olive oil in a frying pan. Season with salt and pepper, and add a dash of Prosecco.
Add the crab meat to the frying pan and stir. After one minute, put in the cherry tomatoes. Let the ragout simmer over low heat for 5 minutes.
Use the time while the ragout is simmering to cook the noodles. They are then added to the crab meat mixture in the frying pan. Stir well and serve.
Arrange the 4 zucchini blossoms to form a star shape around the edges of the plate. If you have one, place a cooking ring in the centre of the plate and spoon in the noodle mixture, pressing it down slightly.
Remove the ring and serve the Tagliolini with Spider Crab.
Buon Appetito! -
A recipe with a history: "Hünkar Beğendi" means ' the Sultan enjoyed it'. We went to Istanbul to learn how to make this Turkish specialty with eggplant and meat.Recipe for "Hünkar Begendi"(Serves four)Ingredients:500g lamb5 tbsp butter1 onion2 cloves of garlic1 cup of tomato puree6 medium-sized eggplants1 glass milk or cream1 cup flour1 cup olive oilA pinch of saltA pinch of black pepper1 fresh nutmeg1-2 chilli pods3 cups water1 cup of grated Kaşar cheese (or Gouda or Parmesan)1 green pepper2 tomatoesMethod:Heat the olive oil in a large pan and add the diced meat. Fry for a short while on a high heat. Then add the onions and garlic and fry everything briefly. After 4-5 minutes add the tomato puree; season with salt and pepper. Finally, add 3 cups of water and allow to simmer on a low heat for about 20 minutes. Add fresh chilli to taste, if desired. Wash and dry the eggplant, make small cuts into the skin and then place on a baking tray and cook on the top shelf of the oven on a high heat, turning it repeatedly until it is softened on all sides. The eggplants can also be cooked on a grill. Cook until the skin of the eggplants turns black. The important thing is that they are cooked right through to the center. They are only ready once they are really soft all over so they could be easily mashed down with a spoon. Allow to cool and then remove the skin (even if it is not burned - otherwise the eggplant will taste bitter). Chop or mash the eggplant. Meanwhile melt the butter in another saucepan, then add the flour. Stir until the flour is completely mixed in. Add a glass of milk or cream and stir until smooth. Then add the eggplant and stir everything together well. Season with salt and allow to simmer for a few minutes, stirring all the time. Finally add the cheese. Season to taste with salt, pepper and nutmeg. When serving, first arrange the eggplant puree in a bowl and then add the meat with a little sauce. Garnish with grilled tomatoes and a green pepper. Afiyet olsun! Enjoy!Hünkar Begendi, Sultan, eggplant puree, recipe, Istanbul
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At the Camara Boierului restaurant in Sibiu, stuffed cabbage with polenta is a particular favorite. Head chef Ioan Aron learned his craft in France and Germany, but he'll never forget this recipe from his grandmother. Ingredients (Serves 4-6)Marinated white cabbage (one white cabbage marinated for three months in 5 liters water, 500g salt and 100ml white wine)1½ lb minced pork4 tsp vegetable oilFour medium-sized onions, finely chopped1½ cups celeriac, finely chopped½ lb ham, diced1 tsp salt½ tsp black pepper½ tsp sweet paprika2 tsp fresh parsley, finely chopped1 cup rice1 cup tomato sauce¼ lb sauerkraut1 bay leafFresh dill & thyme1 smoked knuckle of porkMethod: Sarmale - Stuffed Cabbage LeavesEither marinate a white cabbage for three months as described above or simply boil up a fresh cabbage in a large saucepan. Add two teaspoons of salt and a quarter of a cup of vinegar to the boiling water. Allow to boil for five to seven minutes on a medium heat. Then remove the cabbage and leave it to dry and cool down. Heat the vegetable oil in a pan and fry the onions, celeriac, ham, rice, paprika, parsley, and grated thyme for five minutes. Add part of the tomato sauce to the pan. Remove the sauce from the stove and mix it with the ground pork, adding more thyme and the dill. Season with salt and pepper.Then take 1 cabbage leaf and fill it with 1-2 tablespoons of the ground pork, wrapping it up to form a cylindrical parcel. Do the same until all the meat is used up. Cover the base of a deep ovenproof pot with a layer of chopped white cabbage, two to three centimeters deep. Place some of the cabbage rolls on the top and then cover them with another layer of chopped cabbage. Then place the smoked knuckle of pork on top of that, followed by another layer of chopped cabbage, then the remaining cabbage rolls. Finally cover the whole thing with chopped cabbage, add the bay leaf and pour over the remaining tomato sauce. Cook in the oven for two hours at 150 degrees Celsius.Mamaliga Ingredients: 300g maize flour A pinch of salt, 1 liter waterBring the water to the boil and add the saltQuickly stir in the maize and reduce the heat. Cook on a low heat for half an hour, stirring constantly.The mamaliga is served with the stuffed cabbage, a knuckle of pork and a chilli pepper. Add sour cream to taste.Bon appetit!
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“Ravintola Nokka” is one of Helsinki’s most popular restaurants. A classic choice is wild duck. Chef Ari Ruoho prepares it with roasted pumpkin, forest mushrooms and butter.Lightly smoked wild duck, oven roasted pumpkin andblack currant sauce. 2 Wild ducks 1l Game stock 1dl Blackcurrants 1 Onion 1 Celery stick 2dl Red wine 2tbs Red wine vinegar Salt Black pepper 2tbs Sugar free blackcurrant juice 200g Butter Rosemary Thyme GarlicMethod: Remove the wild duck's breast and the legs. Cook the legs in the game stock slowly simmering for about 3 h or until the meat comes of easily of the bones.Cut the wild duck carcass into smaller pieces and roast them in a sauteé pan.Cut the onion and celery sticks into small cubes and caramelize them with the wild duck carcass.Add the game stock so that it covers all the vegetables and the wild duck carcasses.Let it simmer for 30 minsSieve the stock into a pot and add red wine and red wine vinegar. Bring it to a boil and add the blackcurrants. Cook the sauce until it is reduced by half. Strain it. Add 2tbs of blackcurrant juice and season the sauce with salt.Smoke the wild duck breast with alder wood chips for 4 minutes.Fry the breast skin side down in a pan with foaming butter, garlic, thyme and rosemary until the skin is golden brown and crispy. Turn the breast and fry for about 30 seconds.Season them with salt and pepper. Put the breast in to a 140 degree Celsium oven and cook until the inside temperature is 42 celsius. Set aside until serving.Fry the wild duck legs in butter until they are nice and crispy.Oven roasted pumpkin: 1 pumpkin 1tbs oil saltPeel and cut it into pieces and season them with salt and oil. Roast the in a 200c until fully cooked (about 30-40 minutes). On top sprinkle some roasted pumpkin seeds.Forest mushrooms and cabbage: 1 Cabbage 4dl Forest mushroomsCut the cabbage in to thin slices and cook in a pan with butter. Season it with salt.Fry the mushrooms in a pan with rosemary and thyme until nicely browned and season with salt.
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Ouzo is Greece’s national drink and of course it’s also used in cooking. Lina Chioti is the chef at the Achivada Tavern on Lesbos. She shows us how to prepare octopus with the anise-flavored aperitif. Recipe for stuffed octopus à la carteIngredients for four servings:1 kg octopus4 fresh tomatoes 1 teaspoon salt1 teaspoon pepper2 onions2-3 star anise2 tablespoons parsley2 teaspoons pine nuts2 cups olive oil2 cups white rice1 cup ouzo3-4 cups waterTo make the filling, dice up the octopus tentacles and tomatoes. Chop the onions into cubes and dice the parsley. Fry the onions in olive oil, and then add the ouzo, the tomatoes, the rice, the pine nuts, the diced octopus and the parsley. Add the star anise to the mix. Spice to taste with salt and pepper, add a couple of cups of water, and let the mixture simmer on low for 45 minutes. When it’s ready, remove the star anise and stuff the octopus heads with the mix, then close them with toothpicks so the stuffing can’t escape. Place the filled octopus in a pot, add the rest of the olive oil, and cook for a further 15 minutes. Bon appétit!
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Diogo Noronha is considered one of the most creative cooks in Lisbon. He learned the tricks of the trade from his grandparents -- and now runs the "Casa de Pasto" in the Portuguese capital.Recipe
Serves 6 people
Slow cooked pork cheeks, cabbage, and root vegetables
Ingredients:
16 Iberian deboned and cleaned pork cheeks
4 medium size carrots
6 medium size onions
4 medium size leeks
4 stalks of celery
1 head of garlic
4 rosemary sprigs
4 thyme sprigs
2 bay leafs
4 black peppercorns
6 coriander seeds
3 parsley stems
4 Savoy cabbages
300g pak choi
300g Tuscan cabbage or spinach
350g tomato paste
4 parsley roots
6 baby carrots
2 medium size heirloom white beetroot
2 medium size heirloom red beetroot
3.5l dry white wine
50ml brandy
1.5l chicken stock
salt
pepper
olive oil
Put the pork cheeks in a container with the carrots, onions, leeks, celery and 4 garlic cloves. Add one bay leaf, 2 rosemary and 2 thyme sprigs, 3 parsley stems, black peppercorns, and the coriander seeds. Cover with the white wine and brandy and marinade for 12 hours. After marinading, separate the pork cheeks from the vegetables and the liquid. Season both sides of the cheeks with salt and pepper and sear in a pan with olive oil. Braise the vegetables separately in order to intensify the flavours. Bring the liquid to a boil to evaporate the alcohol content. Put the ingredients in an overproof dish, cover with the liquid and put it in a pre-heated oven and cook for 3 hours covered in aluminum foil at 140 degrees celsius. When the cheeks are ready, separate them from the braising liquid, then bring that to a simmer, reducing it, so that it acquires a more concentrated and sauce-like consistency
Cut each of the 4 cabbages into four pieces and season with salt and pepper and sear them in a frying pan with olive oil. Afterwards, place them in a pan with 2 rosemary sprigs, 2 thyme sprigs, 1 bay leaf, 350g of tomato paste and half a litre of chicken stock. Cover with silver foil and put inside the oven 45 minutes before the pork cheeks are due to be ready.
Wash the beetroot, drizzle with olive oil and rub with salt and pepper. Wrap them in silver foil and put them in the oven at 180 degrees celsius for 40 minutes. After that let the beetroot cool, then peel and cut them into quarters.
Peel and cut the parsley root into batons and blanche in boiling water with salt and then cool in a container with iced water. Reserve and sauté with olive oil. Two minutes before serving add the Tuscan cabbage and the pak choi cabbage. -
Massimo Riccioli’s restaurant “La Rosetta” is in Rome’s old city center. The top chef is famous for his “Zuppa die Pesce á la Massimo”. It’s one of the most popular items on the menu.Recipe: Fish soup
Serves four
- 400 g redfish fillets
- 400 g San Pietro fillets
- 4 half lobsters
- 8 peeled scampi
- 8 peeled red shrimp
- 200 g octopus
- 300 g squid
- 600 g mussels
- 400 g clams
- 600 g peeled tomatoes
- 1 kg tomato paste
- 4 anchovy fillets in oil
- 1 glass of dry white wine
- Olive oil
- 3 garlic cloves
- 1 chili pepper
- Parsley
- Basil
- Salt
- Pepper
For the broth:
- Celery
- Carrots
- Onions
- Basil
- Parsley
- Thyme
- Pepper
Preparation:
Fillet the fish. Then simmer the fish leftovers together with the shellfish and lobsters in water for about 1 hour with celery, carrots, onions, basil, parsley, thyme and pepper. Then filter the broth with a sieve. Set scampi, red shrimp and lobster aside.
In a large pan, heat the olive oil and fry the garlic cloves with the chilli and anchovy fillets. Remove and set aside garlic and chilli and fry the fish fillets in the pan.
Add scampi, red shrimp and the four lobster halves. Then add the octopus and squid. Bring everything to a boil and douse with wine. Then add broth together with the freshly peeled tomatoes and season with salt and pepper. Simmer for 12 minutes. Finally, add the mussels and clams and simmer for another 7 minutes.
Pour the soup into a hot casserole dish, add herbs and serve with roasted white bread at the table. -
The Viennese restaurant Figlmüller, which has specialized in traditional meat dishes for more than 110 years, reveals its recipe for the perfect coating and best accompaniment for a classic Wiener schnitzel.The Viennese restaurant Figlmüller has been a specialist in the preparation of the meat classic for more than 110 years and reveals the recipe to Euromaxx.
Wiener Schnitzel
Recipe:
Ingredients for 4 - 6:
2 kg flank of veal
3 eggs
1 pinch of salt
Breadcrumbs
Coarse grain flour
Lard
Preparation:
Carefully clean the flanks of veal with a sharp knife and cut 4 pieces of schnitzel, approx 220g each. Gently pound the meat and salt them on both sides. First put the schnitzel in the flour, then into the beaten egg mixture and finally bread them with breadcrumbs. Heat lard in a pan and bake the schnitzel until golden brown. Drain the baked schnitzel on papertowel and serve with a slice of lemon.
Bon appétit ! -
A hearty specialty from the Czech RepublicRecipe: Svickova - Roast Beef with Dumplings
Ingredients for 4 portions:
800g beef from the haunch
100 g bacon fat
1/2 celeriac
2 carrots
2 parsley roots
2 onions
4 tbsp oil
1 tbsp sugar
1 tbsp mustard
1 lemon
2 bay leaves
6 juniper berries
1 bouillon cube
1/2 tsp. pimento (allspice)
200 ml whipping cream
80 g cranberries
For the bread dumplings:
6 stale rolls
250 ml milk
2 eggs
250g flour
50g butter
1 tsp salt
Preparation
Peel and dice two carrots, two parsley roots, half a celeriac root, and two onions. Cut small slits in the beef and fill them with bacon fat. Sautée the onions till they are translucent, then add the vegetables. Brown the meat on all sides in a little oil in a pan. Then put it, water, and the seasonings in a cooking pot and let it all simmer for at least two hours until the meat is tender. Then remove from the pot. For the sauce, add cream to the vegetable mixture and purée it. Serve the finished dish with a dollop of cranberries or loganberries.
For the bread dumplings, cut six or seven stale rolls into pieces. Pour melted butter over them. Mix together the milk and eggs and pour them over the chopped bread. Knead thoroughly. Add chopped fresh parsley. Roll the dough into balls; drop the balls into boiling water and let them cook for ten minutes. The finished dumplings are then cut into slices.
This recipe comes to us courtesy of chef Petr Baláž from the Kaiser Ferdinand Hotel. -
Bretons like their crepes savory and filled with all kinds of interesting things such as ham, groundbeef, sausages and roquefort. Galettes are made with buckwheat flour.Recipe: Galette Bretonne - Breton Crêpes
For 6 portions
Ingredients:
250 g buckwheat flour
1 egg
40 g melted butter
slices of cooked ham
50 cl cold water
A pinch of salt
Preparation of a classical galette complète:
Whisk the flour, salt and egg together.
Add the water little by little and stir till the batter is smooth and creamy.
Let the batter sit in the refrigerator for at least two hours.
Brush the griddle with egg yolk or grease. Pour the batter onto the griddle, spread it evenly and fry it at 200 degrees Celsius.
Once the batter sets, flip the galette and brush it with melted butter. Now break an egg over the galette and fry it. As soon as the egg has set, sprinkle the galette with some grated gruyère cheese, add a few slices of cooked ham, fold the pancake over and brush once more with salted butter.
The crêpes may also be served with champignons in béchamel sauce or with ground beef, sausages or Roquefort cheese or other toppings of your own choice.
For a sweet variation, use regular wheat flour and spread caramel sauce, chocolate or jam on the crêpes. Also, a flambé version with Grand Marnier is a popular dessert. -
Tyrolean Trio: a "triple" dumpling dish from Italy. It's made with spinach dumplings, cheese dumplings, and stuffed pasta. It started out as a leftover dish -- and now it's become a classic of South Tyrolean cuisine. Recipe for the Tyrolean Trio (Spinach and Cheese Dumplings, and Spinach Ravioli) For the Cheese Dumplings: Serves 4 Ingredients: 30 g onions20 g butter 100 g cheese (Tyrolean grey, gouda, tilsit, or mountain cheese)150 g firm, day-old white bread, cut into cubes2 eggs100 ml milk 1 tbsp flourSeasonings: 2 tbsp finely chopped chives, fresh-ground pepper, saltAnd:20 g grated parmesan cheese30 g brown butter (beurre noisette)2 tbsp finely chopped chivesMethod:-Peel the onions, chop finely, and sauté them in the butter.-Cut the cheese into small cubes and add them to the sautéd onions and cubes of white bread-Mix the eggs and milk. Add this mixture and the chives to the white bread mixture.-Season with salt and pepper and mix thoroughly. Add the flour and knead until the dough sticks together.-Let the dough sit for about 30 minutes.-Form the dumplings with wet hands.-Bring plenty of salted water to a boil in a large pot. Drop the dumplings into the water and let them cook.-Remove the cooked dumplings, allow them to drain, then place them on plates or a platter, and strew with Parmesan. Drizzle the brown butter over them and sprinkle with chives.Cooking time: 15 minutes.Tips:Curd cheese can be added to the dumpling mixture for added taste.Serve with bacon coleslaw or a green salad.Anton Wieser has another tip for novice dumpling makers. Start by boiling a single dumpling to test it. If it falls apart, add more flour to the dough.For the Spinach Dumplings:Serves 4Vegetables:60 g onions 200 g fresh spinach, blanchedAnd: 2 tbsp butter 2 eggs50 ml milk 1 tbsp flour150 g firm, day-old white bread, cut into cubesSeasonings: 1 garlic clove 1 pinch of ground nutmegFresh-ground pepper, saltAnd:30 g grated Parmesan70 g brown butterMethod:- Peel the onions and garlic, chop them finely and sauté them in the butter.- Chop the spinach finely. Add it to the onions and garlic, and season with salt, pepper and nutmeg.- Puree the spinach mixture with the eggs in a blender or food processor. - Add the pureed spinach, the milk, flour, salt and pepper to the bread cubes and mix thoroughly.- Let the mixture stand, covered, for about 15 minutes. Meanwhile, bring a big pot of salted water to a boil.- Form the dumplings with wet hands or a spoon. Drop them into the water and let them simmer until cooked.- Put the spinach dumplings on plates or a platter, and top with grated Parmesan and brown butter. Cooking time: 15 -20 minutesTips:Serve the dumplings on a light cream sauce with chunks of stewed tomato, or with slices of mountain cheese and nut butter.To get 200 g of blanched spinach, you'll need twice as much raw spinach.For the Ravioli: Serves 4Dough:150 g rye flour 100 white flour1 egg 50-60 ml lukewarm water1 tbsp oil, salt Filling:150 g boiled spinach (about 300 g fresh spinach)50 g finely chopped onions½ garlic clove, finely chopped 1 tbsp butter 100 g curd cheese or ricotta cheese 1 tbsp grated Parmesan1 tbsp chives, finely chopped 1 pinch grated nutmegFresh-ground pepper, saltAnd:grated Parmesan, brown butter, and finely chopped chives for the topping. Dough: -Mix the two kinds of flour, strew on a pasta board in a wreath shape, and add the salt-Whisk the egg with the lukewarm water and oil, pour into the middle of the flour wreath, and knead the mixtures into a smooth doughfrom the inside outward. Cover the dough and let it sit for 30 minutes Filling: - Chop the spinach finely. Sauté the onions and garlic in butter, add the spinach and sauté a bit longer. Let the mixture cool a bit.- Add the curd cheese or ricotta, parmesan, and chives. Season with nutmeg, salt, and pepper and mix well.- Roll out the dough until it's thin with a pasta machine- Work quickly so the dough doesn't dry out.- Use a round, smooth pastry cutter to make dough circles about 7 cm in diameter.- Use a small spoon or an icing bag to put the filling in the middles of the circles.- Moisten the edges of the circles with water and fold the dough into half-moons.- Press the edges together with your fingers right away.- Cook the ravioli in salted water, remove with a slotted spoon and put on plates. Top with Parmesan, brown butter and chives. Serve.Cooking time: 3- 4 minutes Tips:The ingredients for the dough can be mixed in a bowl and kneaded on the working surface (table or pasta board) afterwards.The filling can also be enhanced by adding potato puree.Buon appetito!
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The Catalans love it: salt cod salad. It's made with shredded salt cod, onions, tomatoes, and black olives. In Spain it's known as Esqueixada: a traditional dish with cult status.Recipe
Salt Cod Salad
Ingredients for 4 Persons
400 g raw salted cod (middle section from the back)
60 g tomatoes
40 g green onions
20 g green bell pepper
20 g black Aragón olives
40 g flat green beans
20 ml olive oil Virgen extra
8 ml Sherry vinegar
8 g salt
4 g fennel fronds
Preparation
Shred the cod to remove the white nerve fibers. This works best when done by hand. Finely chop the vegetables, season with oil and vinegar and let stand for 15 minutes, then add the olives. Sprinkle the fish with oil and add the fennel fronds. Dose the salt very cautiously, then dress.
Bon appétit! -
Prekmurska Gibanica is a typical Slovenian dessert: a delicious strudel with 4 layers.Recipe:
To make Prekmurska Gibanica, you need a baking dish the shortcrust pastry and strudel dough will fit into.
Ingredients:
Shortcrust pastry and strudel dough (available as ready-made sheets)
1.5 kilos of apples (a sour variety like Idared)
1200 g cottage cheese
420 g granulated sugar
300 g poppy seeds
300 g walnuts
250 g margarine, butter or vegetable oil
8 dl sour cream
5 eggs
6 packets vanilla sugar
cinnamon and salt to taste.
For the poppy-seed filling:
Mix 300 g of ground poppy seeds, 100 g sugar and a packet of vanilla sugar.
For the cheese filling:
Blend 1200 g cottage cheese, 2 egg yolks, 420 g sugar, 2 packets of vanilla sugar and a dash of salt. Work into a smooth and spreadable mass.
For the walnut filling:
Blend 300 g ground walnuts, 100 g sugar and a packet of vanilla sugar.
For the apple filling:
Grate 1500 g of apples and mix with 120 g of granulated sugar. Season with 2 packets of vanilla sugar and cinnamon.
For the cream mixture:
Take 8 dl of sour cream and 3 eggs. Separate the yolks and mix them with the sour cream, then gently fold in the stiffly beaten egg whites.
For the drizzle:
Use 25 g melted margarine, melted butter or vegetable oil.
Preparation
Start the Prekmurska Gibanica with a base of shortcrust pastry, then a layer of strudel dough, and spread half the poppy-seed filling onto that. Drizzle with margarine or butter, and the cream mixture. Then comes a second layer of pastry and strudel dough, then cottage cheese filling, then pastry and strudel dough, this time with walnut filling, then pastry and strudel dough with apple filling. Drizzle every layer with margarine and the cream mixture. Repeat all the above steps in the same order. Finally, cover the gibanica with pastry and strudel dough, and drizzle once more with either butter or the cream mixture. Bake at 160 to 180 degrees Celsius for at least 1 1/2 hours.
Dober tek! (Bon Appetit!) -
Chak Chak, a simple dish made from eggs, flour and honey is a staple food in Tartarstan. The capital, Kazan, even boasts a musem dedicated to the popular dessert. Euromaxx found out how to make the deep-fried delicacy.Recipe Chak Chak
Ingredients:
For the dough
2 eggs
200 g. milk
Pinch of salt
For the syrup
200 to 250 g. honey
Oil for frying
Preparation:
Beat eggs (egg yolk and whites) in a bowl. Stir in flour and salt. Knead the dough thoroughly and let stand approx. 30 minutes. Roll the dough out (approx. 0.5 cm thick) and let dry for another 30 minutes. Cut into fine strips, dust with flour. Heat oil, fry strips approx. 4-5 minutes in the hot oil.
For the syrup, briefly cook up the honey and drizzle the strips of dough with it, mix. Then build up the chak chak layer for layer before the honey cools. As desired, decorate with raisins, nuts or dried fruits.
Enjoy! -
The popular ravioli dish Cappellacci is a classic of Italian cuisine. Head chef Andrea Quaranta of the Rome restaurant Necci dal 1924 fills his cappellacci with peas, artichokes, and beans.Cappellacci
for 4 people
For the pasta:
250g flour
100g wheat semolina
250g egg yolk
1 egg white
For the filling:
100g fresh fava beans
200g fresh peas
2 small artichokes
2 spring onions
50g olive oil
salt and pepper
2 eggs
50g pecorino
50g parmesan
black pepper
8 slices of pancetta
Mix together the pasta ingredients and knead.
Wash and julienne the artichokes and spring onions. Fry for 4-5 minutes in olive oil, and season with salt and pepper.Shuck the peas. Blanch them in a bit of broth seasoned with salt and pepper, and puree into a cream.
Shell the fava beans and blanch them to remove their waxy outer coating. Once tender, cover them with a bit of olive oil and set aside.
Combine two eggs with the pecorino, parmesan and black pepper into a sauce.
Bake the pancetta for 10 minutes at 170 degrees Celcius.
Cut the pasta dough into circles about 10 centimeters in diameter. Add a teaspoon of filling, fold the pasta together in the form of a half-moon and seal the edges.
Boil the cappellacci for 2-3 minutes in salt water and then fry on both sides until crispy.
Distribute the cream with the peas onto the plates, place the cappellacci on top of it, decorate with the fava beans and cover in cheese sauce. Top with pancetta and season with pepper. -
It's easy to bake a Black Forest cake when you follow a few basic rules. The ingredients include a sponge cake base laced with cherry brandy, sour cherries, and chocolate sprinkles. Black Forest Gateau
Ingredients:
5 eggs
200 g sugar
190 g flour
30 g cocoa powder
pinch of salt
some crushed vanilla bean
half a lemon
1 liter cream
2 jars sour cherries
135 g cornstarch
dark chocolate
One schnapps glass full of the high-percentage cherry brandy known as Kirschwasser.
First make the chocolate sponge cake base:
Separate the eggs, add the salt and sugar to the whites and whisk them till they are stiff. Fold in the egg yolks carefully.
Combine the flour, cornstarch and cocoa powder and mix with the egg mass.
Pour the mixture into a lined cake tin and bake at 180 degrees Celsius for 20 minutes.
When the cake is baked and cooled, cut it horizontally into one thick bottom layer and two thinner layers.
Then make the cherry filling by putting the sour cherries, a quarter liter of cherry juice, 150 grams of sugar and 55 grams of cornstarch into a pan and bringing it to the boil. Simmer gently for some minutes.
Dissolve seven leaves of gelatine in some water and whip this with 80g sugar and the cream. Flavor with a schnapps glass of Kirschwasser.
Spread the the bottom thick layer of sponge cake with the cherry filling and then cover that with some of the cream. Top this with the second layer of cake and douse it in some Kirschwasser before adding another layer of cream. Cover this with the last layer of sponge cake and cover the top and sides with cream. Decorate with rosettes, chocolate shavings and do not forget the final touch - a cherry on top!
Guten Appetit! - Show more
