can have a go and try some of my recipe's in your kitchen.
New recipe's will be always on the top of the page.
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Recipe by Doris Suzuki
After Easter many have hard boiled eggs and you get tired to eat them.
I do the following.
Vegetable with Egg- Garden-Chervil- Cornflakes topping.
In Germany April and May is Asparagus season and the first kohlrabi
come to the marked.
You need:
4 eggs ( peeled and cut small)
1 Kohlrabi ( 300 g )
carrots ( 300 g )
asparagus ( 300 g )
1 broccoli ( 300 g )
Garden Chervil (65 g ) fresh, washed and chopped
cornflakes ( 65 g ) crumbled in a freezer bag
salt and pepper
sugar a bit
butter ( 75 g )
Prepare Kohlrabi, Carrots, Asparagus
( wash and peel finely )
Cut Kohlrabi into half, then cut slices about 8mm thick.
Wash broccoli and divide in small, peel the stem and cut into
8mm thick stripes.
Heat salted water in a saucepan and cook Kohlrabi,carrots and
broccoli stem for 5 min. add the broccoli tops and cook for
5 more min.
Remove from water and keep it on a plate warm.
Heat salted water with a bit of sugar and cook asparagus
antil soft ( 8-10 min )
Remove from water and place on top of the vegetable, keep
warm.
Mix Cornflakes, eggs, garden-chervil and taste with salt and pepper.
Brown the butter in a pan and sprinkle over the vegetables and
top with cornflakes,egg mixture.
Serve at once with mush potatoes
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What is "Kohlrabi"?
Kohlrabi
Kohlrabi, raw Nutritional value per 100 g (3.5 oz)
Energy 113 kJ (27 kcal)
Carbohydrates 6.2 g
- Sugars 2.6 g
- Dietary fiber 3.6 g
Fat 0.1 g
Protein 1.7 g
Water 91 g
Vitamin C 62 mg (103%)
Percentages are relative to US recommendations for adults.
Kohlrabi (German turnip) (Brassica oleracea Gongylodes group) is a low, stout cultivar of the cabbage that will grow almost anywhere. The name comes from the German Kohl ("cabbage") plus Rübe ~ Rabi (Swiss German variant) ("turnip"), because the swollen stem resembles the latter. The same roots are also found in the German word Kohlrübe, which refers to the rutabaga. Kohlrabi has been created by artificial selection for lateral meristem growth (a swollen, nearly spherical shape); its origin in nature is the same as that of cabbage, broccoli, cauliflower, kale, collard greens, and Brussels sprouts: They are all bred from, and are the same species as, the wild cabbage plant (Brassica oleracea).
Spargel is the German name for asparagus. Most asparagus in Germany is white, as it is grown covered in soil (hilling) to prevent photosynthesis. This prevents the asparagus turning green and results in a taste a little sweeter and much more tender. It must be peeled before consumption. Spargel is generally harvested from late April to early June. Some green asparagus is available in Germany, but would most likely be called grüner Spargel.
Asparagus is very popular in the Netherlands, France, Belgium and Germany. In Germany it is known as "Königliches Gemüse" (Royal Vegetable). Germany produces 82,000 tons of asparagus a year; however, that is only enough to meet 61% of consumption. Many German cities hold festivals celebrating its harvest. Schwetzingen claims to be the "Asparagus Capital of the World" and holds an annual Spargelfest (asparagus festival) in which an Asparagus Queen is crowned.
Serves 4
you need:
4 boneless chicken breast fillets
1 tbsp olive oil
2 cloves garlic, crushed
10 pickling onions/ or shallots
3 tbsp fresh tarragon leaves/ or 1 tbsp dried tarragon
250 ml dry apple cider
250 ml chicken stock
50 ml white wine
1 tbsp white wine vinegar
200 g natural low fat yogurt
pepper and salt
1
Heat oil in a large frying pan over medium heat, add garlic,
onions and cook,stirring for 4-5 min.
Add the chicken and cook for 10 min turning until golden on all sides.
2
Add tarragon, cider, stock, wine and vinegar to the pan and bring
to the boil.
Reduce heat cover and simmer for 30 min or until chicken is tender.
Stir in yogurt and season to taste with black pepper and salt.
Serve with pasta or rice and some salad
NOTE:
If you don't have apple cider sparkling apple juice can be used instead.
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Apple Bananas/ Dessert for 2
Cute little apple bananas have a hint of apple flavour and can be eaten the same way as standard bananas.
They do, however, make a delicious ingredient, as in this irresistible recipe.
Serves :2
175 calories
5 g fat
You need:
4 apple bananas
2 tbsp dark rum
segments and finely grated zest of 1 orange
15 -20 g sultanas
5 g butter
2 tsp golden syrup
4 tbsp mascarpone
2 tsp icing sugar, sifted
2 tsp lemon juice
foil
oven 190 C preheated
1
Brush two squares of foil with butter and place 2
peeled bananas in the center.
Divide orange segements and zest and sultanas between the
bananas, drizzel rum and syrup over.
2
Bring the corners of each foil square together and seal to
make a "parcel".
Place on a baking tray in the oven and bake for 10-15 min.
3
Blend together the mascapone, icing sugar and lemon juice and
serve with the hot bananas.
A quick old Japanese fish dish
Cabbage and salmon steamed in SakeA very easy quick old Japanese dish, it has only 210 kcal per person,
and takes only 8-10 min. cooking time.
You need:
4 pieces of salted /or lightly salted salmon
600 g cabbage ( washed and cut in stripes )
100 g sweet peas ( washed and tailed )
2 tbsp butter
a bit black pepper
120 ml Sake
big frying pan with a lit
1
Prepare cabbage and place in a frying pan.
Sprinkle lightly with black pepper,scatter the
sweet peas over. Place salmon on top of it.
Divide the butter into 8 pieces and scatter on
salmon and cabbage.
Sprinkle Sake over and bring quickly to the boil.
Place lit on and reduce temperature to medium/ small.
cook for 8-10 min without opening the lit.
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Dessert for 4-6
130 cals per Portion
You need:
600 g strawberries, washed, hulled and halved
1 tbsp sugar
4-6 tbsp Cointreau
480 ml Champagne
1
Put the strawberries into a glass bowl.
Sprinkle with sugar and Cointreau.
Pour 250 ml of Champagne into the bowl, cover
and chill for about 2 hr.
2
Divide the strawberries in 4-6 deep dessert bowls/ glasses.
Pour the remaining Champagne over the strawberries and serve at once.
This dessert has a lot of Alcohol please do not drive after you had it!
Please do not serve to children.
This is a combination made in "Heaven"!
Sweet baked parsnip with the tang of good apple- this dish is fine on its own or a part of a larger meal.
Serves 4
You need:
750 g parsnip scrubbed and chopped into chunks.
Salt and pepper
2 large cooking apple peeled and cored and sliced very thinly
juice of half a lemon
1 tbsp sugar
Preheat your oven to 180 C
Steam the parsnip till very soft, mash to a fine puree and season well.
Spread half the parsnip in a buttered gratin dish and cover with half of the apple,
Repeat the layers arranging the remaining apple slices neatly on top.
Sprinkle with the lemon juice and sugar.
Bake in oven for 25-30 minutes until the apple are soft and beginning to
brown.
Serve immediately.
Note: If you can not get parsnips the dish can be made with sweet potatoes and apple
both dishes taste good with tenderloin pork .
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VEGETARIAN SHEPHERDS'S PIE
Serves 2
Oven 180 C/350 F about 30 min. to brown the top
You need:
100 g brown lentils
50 g pot barley
450 ml stock
1 tsp yeast extract
2 large carrots ( chopped)
1 Onion ( chopped finely)
1 clove garlic
60 g walnuts (roughly chopped )
2 tsp vegetarian gravy powder or thickener
salt+pepper
600 g potatoes, cooked and mashed
2 large tomatoes
a bit of oil
milk + butter
Step 1
Prepare potatoes and all the vegetables ( clean, wash, cut ...)
Prepare the stock and separate 280 ml in a pan, add the yeast extract
and the barley and lentils.
Cook for 25-30 ( until soft)
Step 2
Meanwhile cook potatoes and when ready mash them with milk and butter.
In a small pan cook the carrots, onion, garlic and walnuts in the remaining stock
for 10-15 min. until tender.
Step 3
Mix the gravy powder with a little water and stir in to the carrot mixture over
low heat.
Step 4
Combine the lentils and barley with carrot mixture and place in a ovenproof dish.
Taste with salt and pepper and cover with the mashed potatoes.
Step 5
Bake in oven till brown, grill tomatoes with a bit of oil for garnish,
serve with broccoli or sprouts
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Mexican Chicken/ D.Suzuki
1 ovenproof dish
-foile
1 pan
Serves 4
Cooking time 50-55 min.
Oven 190 C/ 375 F
8 chicken thighs
50 g butter
*3 tbs flour
*1 tbs paprika
*salt,pepper, chilli powder to taste
a dash of Tabasco
300 ml chicken stock
150 ml tomato ketchup
1 tbs sugar
1/2 tbs oregano
2 tbs lemon juice
2-3 tbs Worcestershire sauce
2 tbs oil
2 onions, peeled and copped
Step 1
Mix flour and all with a * marked together
to coat the chickn.
Step 2
Heat the oil and butter and add the chicken,
cook until browned on all sides and transfer
to a ovenproof dish.
Step 3
Fry the onion until soft but not brown,
add all remaining ingredients to the pan,
stir well to disolve the ketchup.
Cook about 10 min. very gently.
Step 4
Preheat your oven, pour the sauce over
the chicken, cover dish with foil and cook
in the oven for 50-55 min.( until chicken is soft)
Serve with Reis and tomato salad
Friday 4 March 2011
Sardine and Potato Bake
You need:
1 big ovenproof dish
1 pan
oven ( not micro-wave!!)
1 kg potatoes, cooked and peeled and cut in 7 mm slices.
1 kg sardines/ fresh/ cleaned
1 kg ripe tomatoes peeled and sliced
2 onion, chopped
2-3 garlic cloves, crushed
3 tbsp chopped fresh flat-leaf parsley
3 tbsp chopped fresh Italian herbs
( oregano, thyme, rosemary,marjoram, basil )
180 ml dry white wine
salt and pepper
2 tbsp olive oil / plus extra for oiling the dish
Step 1
Cook potatoes in salted water for 10 minutes,
drain and cool of. Cut in 7mm slices.
Step 2
Gut and clean sardines, cut of heads and tails
and slit open the length of the belly.
Turn fish over and press firmly along the backbone
to loosen the bones.
( repeat if you can not remove the bone easily)
Remove as much as possible of the bones
Wash fish in cold water, drain well and dry on
paper towels.
Step 3
Heat oil in a pan and fry the onion and garlic until soft
but not brown.
Step 4
Wash and chop herbs
Arrange potatoes in a well- oiled ovenproof dish.
Sprinkle with onion and garlic and then the parsley, herbs and
plenty of seasoning.
Step 5
Lay the open sardines over the the potatoes
skin-side down, cover them with the tomatoes
and the rest of the herbs.
Pour on the wine and season again.
Step 6
Cook uncovered for 40 min. in a preheated oven
190 C/ 375 F.
( If casserole seems to dry out add more wine, 2 tbsp at a time
and a bit of olive oil )
Tuesday 1 March 2011
I start with the lunch we just had. It is a very quick one 20-25 Min.
including a Salad.
Spaghetti with smoked Salmon
( Recipe / D.Suzuki)
You need:
300 g buckwheat Spaghetti ( al dente cooked)
2 tbsp olive oil
90 g feta cheese, crumbled
fresh coriander ( cilantro) to garnish
Sauce:
300 ml double cream
150 ml whisky
150 g smoked salmon ( cut into thin stripes)
pepper
chilli powder
2 tbsp chopped coriander ( cilantro)
Step 1
Cook Spaghetti in a large pan of boiling salted water.
When pasta is almost tender, drain in a colander.
Return to pan and sprinkle on the olive oil, cover and shake the pan and keep warm.
Step 2
In separate small pans heat the cream and whisky to simmering point,
but do not let them boil. !!!
Combine the cream with the whisky and add the smoked salmon to the sauce.
Season with pepper and chilli powder and stir in the chopped fresh herb.
Transfer the Spaghetti to warmed serving dishes, pour on the sauce and toss thoroughly
using large forks.
Scatter the feta cheese over the pasta and garnish with coriander leaves.
Serve with a green salad at once.
BEEF in BEER
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Serves 4
Cooking time 2 1/2 hours
Preparation time 10 min.
You need
750 g supertrim beef, cut in large cubes
350 g shallots, peeled
3 sticks of celery, washed and sliced
3 cloves of garlic, peeled and halved
2 tbs vegetable oil
2 tbs plain flour
300 ml beef stock/ cube
300 ml ale ( cornbrook, cumbrian and so on.. )
2 tbs vinegar
2 tbs Dijon mustard
2 tbs fresh thyme ( chopped)
2 tbs fresh parsley (chopped)
salt and black pepper ( freshly ground)
Step 1
Heat oil in a large pan and fry the beef ( half at a time)
until it is browend.
Remove from pan and reserve
Step 2
Add shallots, celery and the garlic to the pan and cook until softend.
Step 3
Stir in the flour, add the brown ale, stock, vinegar, herbs and seasoning
to taste.
Step 4
Bring to boil, return the meat and stir in the mustard.
Transfer to a ovenproof casserole dish, cover and cook
at 325°F/160°C
for 2 1/2 hours untill meat is tender.
Serve with vegetable and new potatoes
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