Nachtrag: Muffins für die Hochzeit einer Freundin

Dreierlei Muffins und Cupcakes, die ich für die Hochzeitsfeier einer Freundin gemacht habe. Alle drei sehr lecker: Schwarzwälder-Kirsch-Muffin, Zitronen-Cupcake und Schoko-Espresso-Cupcake.

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New Years Eve

My dinner last night:

Salmon wrapped in zucchini with tsatsiki and zucchini potato fritter (little tricky since the raw zucchini is not easy being wrapped around something, but it was very delicious.

Later the evening I had a desert: Tiramisu with almond Biscuit (Spekulatius), apple sauce (Apfelmus) and Amaretto (was delicious, but I prefer the classic Tiramisu with espresso and Amaretto9

 

I wish you all a happy new year!

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Peach-Passion Fruit-Dream

Incredients:

• 1 big can peach
• 400g Joghurt (vanilla taste)
• 400g cream (or: 200g cream and 200g curd)
• 1 package vanilla sugar
• 2 packages sauce powder (f.e. for vanilla sauce without cooking)
• 1/2 l passion fruit juice
• if wanted: orange liceur and pistachios

Cut the peach in pieces and put them as the first layer in a big bowl or small ones.

Put the vanilla joghurt on top of the peach.

Mix the passion fruit juice with the sauce powder till it’s getting thick. Eventually add some orange liqueur. Then put it on top of the joghurt layer.

Whip the cream with the vanilla sugar and eventually mix it with the curd. Finish the layers with this mix. Decorate it with pistachios and enjoy your refreshing desert!

(source: chefkoch.de)

 

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Pasta with fresh Spinach, Feta and Tomatoes

(a recipe made up in my head)

• 1 onion
• garlic
• fresh spinach
• cocktails tomatoes
• feta cheese
• pepper, salt
• pasta (f.e. fusili)

Heat olive oil in a pan and fry cut onions and squeezed garlic in it. Wash the fresh spinach in cold water and cut the wooden pieces away. Add the spinach to the onion&garlic. Fry it, but remember: The spinach collapses back upon itself. And which seemed a lot in the beginning is getting very little in the end. Then add feta cheese which is cut in small pieces and the tomatoes. Stir it till all water is gone. Meanwhile boil the pasta. Serve it!

Enjoy!

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Börek

(for 6 people)

• 1 package Yufka
• 350g Yoghurt
• 150ml milk
• 2eggs
• 20ml Olive oil
• 500g Feta Cheese or Börek Cheese
• 1/2 bushel parsley
• 3eating spoons sesame
• salt

Oil a cake pan or put backing paper inside.

Mix joghurt, milk, eggs and olive oil. If wanted add a little bit salt (be careful: The feta cheese is already very salty)

Mix the Feta with parsley in another bowl.

Now start layering the Börek. Start with a layer of Yufka, put the joghurt mix on it, Yufka, feta cheese, yufka, joghurt, yufka, feta cheese,… Finish with a joghurt mix on top and add the sesame on it.

Put it in the warm oven with 200° for 30min.

Afiyet Olsun!

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Selfmade Gnocchi with Gorgonzola Sauce

(for four people)

• 1kg floury potatoes
• 1 egg
• 1/2 table spoon salt
• 250g flour
• butter

Cook the potatoes, peel them and smash them (through a potato ricer) on a slidely floured place. Add little salt, the egg and some flour and disperse them. Add as much flour that the dough is not sticky anymore. Take some of the dough and make a long barrel with 1,5cm aperture. Cut 2cm pieces from it and roll them over a fork with the thumb.

Cook the gnocchi in a lot of salt water and get them out of there after few minutes (when they are swimming on the top of the water).

But the ready cooked gnocchi in a pan with butter and serve them with your favorit sauce.

My favorit sauce:

Melt butter in a casserole, add mature gorgonzola cheese andmelt it as well. Finish with a little bit pepper and serve it with selfmade gnocchi.

Enjoy!

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Midye Tava

(for four servings)

• 16 mussles
• 1/2 cup flour
• 1 cup beer
• 1 beaten egg
• 1 1/2 cups salad oil
• salt
• 1 cup trator sauce

Open the mussles with a knife, take them out, wash and dry them. Then flour them separately. Dip them into beer and then into the beaten egg. Fry them into the hot oil till they are golden brown on all sides and then salt them. Serve immediately with the trator sauce.

Also delicious served in a baguette.

Midye Tava (source: http://www.bikokorec.com)

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Tortilla de Patatas

The incredients of a normal Tortilla de Patatas:

• 1/2 kg of potatoes
• 4 eggs
• olive oil
• salt

Cut the potatoes in slices or small pieces and fry them with a lot of olive oil till they get a nice colour. If you want you can first fry a onion and the add the potatoes. Scramble the eggs and the salt in a big bowl and add the ready fried potatoes (without the olive oil). Put a little bit olive oil in the pan and add the potatoe-egg-mix. open the oven on middle level and wait till the omlette sticks together and has a nice brownish colour. Then put a big plate on the pan, turn it, so that the tortilla is on the plate and put it bag in the pan (so that the other side can be fried).

The tortilla can be eaten cold or warm, and is perfect for taking with to festivals or long lecture/working days.

Enjoy!

My first Tortilla de Patatas, special with Pytt i Panna

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Künefe

Finally, after annoying Cihan for weeks and months and asking for the  umpteenth time if the package in Orientalisk is maybe Künefe, he aggreed in trying to cook it! And it was super delicious! Teşekkürler! Not hard to prepare at all! So it was (hopefully) not the last time! Here the picture:

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Seafood lasagne

Peel tomatoes and cut them in small pieces. Fry fresh onions and garlic in olive oil and add the tomates. Spice it with salt and peppar.

In another pan, fry the seafood with lemon juice and some herbs (oregano, basilikum, thymian). Add little salt.

Prepare some bechamel sauce (melt butter, add flour, take it from the oven and mix it with cold milk and spice it with salt and littel nutmeg) or buy the ready one.

Now put first Bechamelsauce in a Lasagne casserole, then Lasagne, tomato sauce, Bechamelsauce, Lasagne, seafood, Lasagne, tomatoes,… The last layer is Bechamelsauce and cheese on top (parmesan ornormal melting cheese)

Put it for 30-45min into the oven (175-200°C). Enjoy!!!

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