Lasagne

Ingredients:

·         15 lasagnenoodles

·         Parmesan

·         butter

·         80g chopped onions

·         80g chopped carrots

·         80g chopped celery

·         600g minced meat

·         1 tin peeled tomatoes

·         100 ml red wine

·         4 tablespoons of oil

·         1 teaspoon oregano

·         2 bay leafs

·         2 chopped thyme

·         2 garlic cloves

·         2 tablespoons tomato purée 

·         salt

·         pepper

Bechamel sauce:

·         1L milk

·         60g flour

·         60g butter

·         nutmeg

·         salt

Preparation:

First, heat oil in a cooking pot and sweat the chopped vegetables in it. Then put the minced meat into pot. If the meat is done, deglaze it with the red wine and stir all with a wooden spoon. Then add the tomato purée and the peeled tomatoes and smash them with the wooden spoon. After that, intermix the herbs and the garlic and let that all simmer for one hour. Stir the sauce several times and in the end add salt and pepper.

For the béchamel sauce, melt the butter in a cooking pot. Then mix some flour into it and let it sweat for a short time. While you constantly stir it, pour the milk in it. Add some nutmeg and salt to taste.

Lubricate the casserole with some butter and put alternately the béchamel sauce, the meat sauce and the lasagnenoodles into the casserole until the ingredients are used up. Dredge the lasagne with Parmesan and put it for 25 minutes with 220 degrees Celsius in the oven. 

Hey everyone!

I've just spent the evening with my friends, who all love to cook! We had a great time preparing our favorite meal, which is sushi. It's a traditional Japanese starter, which I think the most of you know. Anyway, why go to the Japanese restaurant, when you can easily make them on your own. Actually you can fill the rolls, which are wrapped in seaweed (nori), with everything you like. I prefer raw or smoked fish with cucumbers and avocado. Additionally I sometimes buy bean spreads. For serving, i put small bowls filled with soy sauce and pickled ginger.

Ingredients: 

• 2 cups uncooked short-grain white rice 
• some rice vinegar
• 3 tablespoons white sugar
• 1 1/2 teaspoon salt
• 4 sheets nori seaweed sheets
• 1/2 cucumber, peeled, cut into small strips
• 1 avocado, cut into thin stripes
• 50 dag raw salmon, cut into stripes

Directions:

1. In a medium saucepan, bring 4 cups water to a boil. Add rice, and stir. Reduce heat, cover, and simmer for 20 minutes. In the meantime mix a little bit of the rice vinegar, sugar and salt and add it to the rice.
2. Center one sheet nori on a bamboo sushi mat and moisturize it with some rice vinegar. Also wet your hands. Spread a thin layer of rice on the sheet of nori and press it down a little bit. Take the cucumber stripes, avocado stripes, and salmon and arrange them in a line in the center of the rice. Lift the end of the mat, and gently roll it over the ingredients with little pressure. Roll it forward to make a complete roll. Repeat with all remaining ingredients.
3. Slice the long roll into 2 cm thick pieces.
4. Put them on a big plate for serving.

Hint: The rolling part is definitely the most difficult and it takes time to get a feeling for it. So don't give up, when they dont look really appetizing at first! 

Hope you will enjoy it!

Milk Chicken

Milk Chicken is a traditional Indian recipe that’s really easy to cook and not at all spicy.

As this is a family recipe I learned from my mum, I cannot give exact figures on how much to use of each ingredient.

Ingredients:

Chicken

Milk

Salt

Pepper

Almonds

Cream

Cinnamon Sticks

Cardamom

Dried Laurel Leafs

Ketchup

Vinegar

Optional:

Garam Masala (Indian Spice)

Side Dish: Rice Or Roti (Special Type of Indian Bread)

1.

Chop the chicken into bite-sized pieces and put it into a normal frying pan. Add milk and a little bit of cream until all of the chicken is covered. Now add the all spices (salt, pepper, cinnamon, cardamom, laurel leafs and, if you happen to have it at home, Garam Masala) and the almonds. Once you think that you have put in enough spices, put in some more. There can never be enough spices!

2.

Let it simmer for one hour, and stir every few minutes. Be careful: Don't let the milk overboil! Add more spices.

3.

Once about half of the milk has evaporated, take a cup and fill a quarter of it with ketchup and another quarter of vinegar and mix it. Depending on how much chicken you cooked, you might need some more of the ketchup-vinegar mix. Put it into the pan and stir. The milk now should have a light maroon-reddish colour. Add some more spices.

4.

Cook for another half an hour. The milk should now be a bright maroon sauce.

Serve with rice or traditional indian bread (Roti).

Best consumed with Bollywood Music and some Mango Lassie.

Weisswurst

The Münchner Weisswurst is a tradtional Bavarian sausage composed of very finely minced veal and pork back bacon, flavored with parsley,  in a clean pork casing. Back when refrigerators hadn't been invented yet, Weisswurst were prepared in the morning and had to be eaten by noon because they could not be preserved and would go bad. So following this culinary rule the sausages were consumed before lunch, leading to people to call the meal "Weisswurst breakfast". They always come in pairs and are served in a pot of hot water, accompanied by a traditional german pretzel, sweet mustard (the custom brand is "Händlmaier", you might receive a very disappointed gaze if this is not the served brand) and, more times than less, a german beer. I don't even think it's necessary to state that this dish has "Bavarian" written all over it. 

Ingredients:

• 2.25 kilograms of veal

• 30 grams of ground mustard seed

• 2.25 kilograms of lean pork butts

• 1 Tablespoon ground white pepper

• 100 grams of non-fat dry milk

• 1 teaspoon ground celery seeds

• 100 grams of salt

• 1 teaspoon mace

• 100 grams of soy protein concentrate

• 30 grams of powdered dextrose

• 1 teaspoon Spice onion powder 1 qt. ice water

• 1 teaspoon dry parsley

Preparation:

Grind meat on a grinder plate until it's in very fine state of matter. Add all the ingredients except the water and mix thoroughly until evenly distributed. Place the meat in the food processor, adding the water as you go along. Stuff 16 sausages  (clean pork casing) using a sausage stuffer or a sausage stuffing attachment. Do not overstuff, when twisting the links, leave a little room for expansion in each link. If necessary, remove large air bubbles by piercing the casing with a skewer. Tie off the links. In a large stock pot heat up water to 80°C. Place sausages in hot water, leave in for 30 minutes, adjust heat to keep temperature constant at 80°C. Put sausages in a bowl of hot water and serve with a pretzel and the all-important Händlmaier sweet mustard. 

Last but not least, enjoy your culinary masterpiece of prestigious Bavarian cuisine, the Lord of the sausages! The Münchner Weisswurst!

"Kasnockn"

My favorite food? There is no simple answer to this question.. After a moment of thought I have decided to share the traditional recipe of "Kasnockn" with you. In my opinion this food evokes memories of cozy ski huts after a long day of skiing. It is typical for Austria and  I recommend “Kasnocken” to everyone who likes full-flavoured cheese and who is not on diet.

Ingredients

 

250ml water

2 eggs

300gr flour

250gr full-flavoured cheese

70gr butter

1 big onion

salt, pepper

 

 

Preparation

 

1. Mix the flour, eggs and water together.

2. Pass it through a special colander for "Spaetzle" into boiling water.

3.Boil the "Spaetzle" about four minutes than drain them with a colander.

4. Put them together with the butter in a pan, spice them with salt and pepper.

5. Add the cheese slowly.

6. Wait until all cheese is melted and add the choped onion.

7. As soon as the onion becomes brown the meal is ready to enjoy.

 

"Kasnockn" are traditionally served with potato salad.


Enjoy your freshly cooked "Kasnockn"!

 

 

 

 

 

Spaghetti Carbonara

Ingredients:

500g pasta or spaghetti                                                             

2 L boiling water                                                                            

1 tablespoon salt                                                                          

1 pinch of pepper

1 pinch of nutmeg                                                                        

3-4 eggs                                                                                            

250 ml cream                                                                                  

100g processed cheese                                                              

200g bacon slices                                                          

Preparation:

Cook spaghetti in salted, boiling water until just cooked. Drain the noodles in the colander. Then fry the bacon slices in a frying pan with oil. Add the boiled spaghetti, cream, processed cheese, salt, pepper and nutmeg. Stir everything and cook it for some minutes until the processed cheese melted. Then separate the yolk and the egg white. Also stir in the yolk and after it, it is ready to be served.

Spaghetti con gamberetti e rucola
 
For this delicious dish you need...

• 455 g dried spaghetti
• sea salt
• freshly ground black pepper
• olive oil
• 2 cloves garlic, peeled and finely chopped
• 1-2 dried red chillies, crumbled
• 400 g peeled raw prawns
• 1 small wineglass white wine
• 6 sun-dried tomatoes blitzed in a blender
• juice and zest of 1 lemon
• 2 handfuls rocket, roughly chopped
   

Cook your spaghetti in a large pan of salted boiling water according to the packet instructions. Meanwhile, heat 3 good lugs of olive oil in a large frying pan and toss in the garlic and chilli. As the garlic begins to colour, add the prawns and sauté them for a minute. Add the white wine and the tomato purée and simmer for a couple of minutes. When the pasta is ready, drain it in a colander, reserving a little of the cooking water. Toss the spaghetti with the sauce, squeeze in the lemon juice, add half the chopped rocket, adding a little of the reserved cooking water if you want to loosen the sauce a bit, and correct the seasoning. Divide between 4 plates and sprinkle with the grated lemon zest and the rest of the rocket leaves.

Vegetarian pasta

Vegetarian pasta

The vegetarian pasta was my first choice when I was asked to write a blog entry about my favourite dish. This ingredients are needed to prepare it: (this is a recipe for two people)

-          250 g pasta

-          2 tablespoons cream

-          3 tablespoons olive oil

-          2 carrots

-          3 red peppers

-          1 garlic

-          1 onion

-          spices

-          herbs

 

Preparation:

First of all, you have to give two tablespoons of olive oil into a pot and then heat the cooker. Secondly, chop the onions and the vegetables, like carrots and pepper, into pieces. At the same time you have to boil the pasta in hot water. Furthermore, stir-fry the onions, the garlic and the vegetables until it is light brown. After a few minutes you have to sieve the pasta with a colander. Next, put the pasta in the pot with the light roasted vegetables and mix it all together. At last, put some herbs, for instance chives, parsley and basil to the pasta and mix it again. The spices are important for the taste of the dish. You have to flavour the vegetarian pasta with salt, pepper and chili powder to get an aromatic taste.

The vegetarian pasta is my favourite dish because it is easy and quick to prepare. In addition, it tastes really good although it is a vegetarian dish.

Elena Seidl 8B

Courgette spaghetti with salmon

My favourite recipe

My favourite dish is courgette spaghetti with salmon. I love this one, because it reminds me of the summer and I like salmon very much. It is not very difficult to cook and you won’t need much time to make it.

Ingredients:

·         400g spaghetti

·         salt

·         4 courgettes

·         500g salmon filet

·         3 tablespoon of olive oil

·         some basil leaves

·         100 ml stock

·         150g cream

·         pepper

·         200g sour cream

Preparation:

Boil the spaghetti until they are firm to bite. Then drain them with the colander.

Wash the courgettes and peel them with the peeler so that you get long thin stripes. Then wash the salmon, dab it until it is dry, chop it into cubes and stir-fry it. While the salmon is in the frying pan you can wash and slice the basil. Take the salmon out of the pan when it is ready and keep it warm.

Now put the zucchini stripes into the same pan and fry them. Deglaze the stripes with the stock, add the cream and boil it away for about 5 minutes. Flavour the sauce with pepper, salt and basil.

Stir the sauce while you add the sour cream.  And at the very end add the noodles and the salmon.

I hope it will taste as good to you as it does to me and feel free to leave a comment.

Mashed Potatoes

When our English teacher told us to post a blog entry about our favourite dish I knew immediately what I was going to write about: MASHED POTATOES!

This is the absolute best dish in the whole world. I guess I could eat it almost every day and still wouldn’t get enough of it. Well-prepared mashed-potatoes just taste great- so fluffy and salty. You hardly have to chew it but still a little... Just perfect!

Although it is not a very difficult dish to prepare I am unfortunately too lazy to peel all the potatoes and wait for such a long time until they are finally cooked, so I do not make it very often at home. In addition to that, I am also not a very good cook, and this is pretty much the only dish I can cook that also tastes really good. So now I want to tell you how I make mashed potatoes.

Here’s what you need:

 

• 800g potatoes
• 40g butter, chopped
• 1/3 cup hot milk (see note)
• extra butter, to serve

And that’s what you have to do:

Step 1

Peel potatoes and cut into large chunks. Cook in a large saucepan of boiling salted water for 20 minutes or until very tender but not falling apart.

Step 2
 

Drain potatoes well. Return to saucepan over low heat. Using a potato masher, roughly mash potatoes.

Step 3

Add butter and hot milk to potatoes. Beat with a wooden spoon until fluffy. Season with salt and pepper. Serve topped with extra butter and salt and pepper.