Do you love smoked salmon? If so, you should check on my recipe!
Please follow this link and get directed to the page where the recipe has been written.
Scroll down a bit and enjoy this really great option to make smoked salmon...
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Djuvec` Rice inspired Stir Fry
I was inspired by one of my favorite Croatian/Serbian side dishes - Djuvec` Rice.
Djuvec` rice is always served at a croatian and serbian restaurant in Germany.
Already as kid I really loved it. Dad went to us once a month to a croatian restaurant.
And he acutally still does that once a month. You can say he loves this cuisine, haha.
But I love it too,... it is a great cuisine.
For this dish I also added my garden fresh baby capsicums,
some broccoli and delicious organic champignons.
Lemon juice and pink salt for seasoning.
My partner really enjoyed this dish as well. It is a perfect option for leftover rice.
I prefer to use Uncle Bens long grain rice for this dish, but you sure also can use
organic brown rice. I used also brown rice and it also was enjoyable.
Ingredients:
- 5 cups cooked long grain rice (or brown rice)
- 1 small onion chopped
- 1 garlic clove chopped
- 1 cup frozen peas
- 1 large carrot cubed
- 12 baby capsicums
- 12 champignon mushrooms quartered
- 10 small broccoli florets
- 2 tsp extra virgin olive oil
- 1 1/2 tbsp sweet paprika powder
- 1/2 tbsp smoked paprika powder
- 1 tsp sea salt
- 1/2 small lemon juiced
Directions:
1. Heat a frying pan with the oil and add the onion and garlic.
2. Fry for one minute until fragrant and add the carrot, capsicum and broccoli.
Season with salt and fry for 3 minutes.
3. Add the rice and season with the paprika powders. Mix well to combine.
4. Fry the mushrooms in a different frying pan with a very small amount of olive oil.
5. Add the mushrooms to the rice mixture and stir well to combine.
6. Finish with a squeeze of lemon juice and season with more salt and paprika, if desired.
If you like it spicy, feel free to add some chilli or hot paprika
ENJOY :-)
BBQ Pumpkin Steaks
BBQ season has started. Who doesn't like a good bbq!
We love to have veggies from our bbq. Also some fruits. I am a massive lover of bbq apricots.
But because tofu and such things are off the bbq list for now,
I have to think at something else for myself.
I also want to enjoy my bbq and not only sit with asparagus and salad.
I love to make Jackfruit Souvlakis and other skewers. For me this even works better than tofu.
I will post a recipe for that after the next bbq! I not only made great Souvlakis, I also gave Teriyaki Skewers a go.
But because it was a very spontanious bbq, the jackruit was not long enough in the marinate to take over the flavour.
I will give that another go the next time. I need more options on my barby!
I bought a beautiful pumpkin. I think you can use whatever pumpkin you like for this.
I sliced it in "steaks" and gave it a very simple marination.
I choose an version from an austrian dish I grew up with. It is a meat dish,
but already years ago I replaced the meat with pumpkin or tofu.
Both worked fine for me,... but I prefered the tofu.
This is the most simple recipe you can get, haha. But the outcome really is great.
Me and my partner really loved it.
The one on the pic by the way,... my partner was the bbq master here!
What you need:
As many slices of pumpking as you like.
We cut 4 slices from the pumpkin - approx. 1,5cm
For the marinate:
A generous splash of cold pressed organic extra virgin olive oil (3 tbsp maybe)
1 pinch of pink salt
1 big clove of garlic - grated
1 tsp caraway seeds
Direction:
1. Mix the olive oil with salt, garlic and caraway seeds.
Give it a rest for 1 hour (or even prepare one night ahead)
2. Cut the pumpkin and removed seeds
3. Spread steaks with the oil mix and bbq on both sides.
Try to not overcook it!
When the pumpkin turns to soft, it still is delicious,
but far more pleasant to eat, when al dente!
How easy is that, hey!
Enjoy with a good mixed salad, potato salad or/and pasta salad/
We love to have all of it, haha.
ENJOY
Ange's spicy Cabbage with roasted Potato Wedges
I was creative and inventive 2 weeks ago. Actually, I had no idea what to cook.
I had a look into my fridge and saw the half white cabbage lying around.
I knew I needed to use it soon, so I took it.
But that was pretty much it with my ideas, haha. I also had leftover passata tomato,...
... and I started to get a picture.
What I ended up with, was really a beautiful dish.
It was so good, I actually cooked it again last week.
So I wrote my recipe down and hope you also like it like we do :-)
It is a very simple dish.
Preparation time just about 15 minutes, cooking time approx. 45 minutes.
Serves --- 2
You need:
450g white Cabbage - sliced
50g white onion - chopped
1 clove of garlc - grated
1/2 tbsp organic cold pressed extra virgin Olive Oil
1/4 tsp pink salt
1,5 tsp Hungarian Paprika powder (alternative, sweet paprika powder)
1/2 tsp smoked paprika powder
1/2 tsp Caraway seeds
1 cup organic passata tomato
1/2 cup of filtered water
Chili powder as much as you like!
As many potatoes as you like!
And a bit of fresh flat parsley to sprinkle on the plate.
Direction:
1a. Prepare your potatoes the way you like them.
I like to marinate them with some pink salt, paprika powder,
curry powder and a splash of olive oil. I also like to leave the skin on.
Preheat oven to 180C and roast until done!
1b. Prepare the cabbage and onion
2. Heat the oil in a pot and fry the onions until softened.
3. Add cabbage and fry until slightly browned. Fry on higher heat and stir regular.
4. Grate in the garlic and season with the spices and caraway.
5. Mix all well and deglaze with the passata and water.
Stir well to combine and turn down the heat to a simmer.
6. Simmer for 30-40 minuntes.
7. Plate up and ENJOY :-)
Curried cabbage with Chickpeas,
Red Lentil Pasta & Hommus Sauce
After I cooked the roasted sweet potato with German style cabbage, I had leftover cabbage.
I didn't want another sweet potato, so what I did was simple,
I just added mild and hot Curry powder to the cabbage.
Also home-cooked chickpeas. I love to cook my own chick peas.
They taste so much better than tinned ones from the supermarket.
But, the dish looked a bit sad this way. I thought about to also add red lentil pasta.
I first had rice in mind, but at the end, I decided for the pasta.
I finished the dish with homemade Hommus sauce.
I just mixed Hommus with a bit of water and sprinkled it over the dish.
I made the Hommus with:
home cooked chickpeas, fresh garlic, fresh lemon juice, pink salt, tahini and some water.
No olive oil this time to keep it as fat reduced as possible. The tahini already contains a lot of oil.
And it really was nice. I enjoyed it.
For the cabbage- 2 serves, I used:
(But have in mind that I used my leftovers from the sweet potato dish)
half a smaller white cabbage - halfed and sliced
half an onion - halfed and sliced
1 big clove of garlic - grated
1 tsp caraway seeds
1/4 tsp Nutmeg
pink salt for seasoning
fresh black pepper for seasoning
1 tsp of extra virgin olive oil
1tsp fresh lemon juice
1 small splash of water
1/2 cup of fresh chopped italian flat parsely - chopped
plus
1,5 tsp of mild Curry powder
1/2 tsp of hot Curry powder (optional)
2 tbsp fresh chopped coriander
Also:
1/2 package of red lentil Pulse Pasta Spirellis - cooked
1 cup of cooked chick peas
Also:
2 heaps tbsp Hommus mixed with a splash of water to make it sauce like
some fresh spring onions - sliced
1. When you make the cabbage part fresh,
please follow the recipe in the Roasted Sweet Potato dish right after this recipe suggestion.
If you also use the leftover cabbage, just heat up and add the curry powders.
2. Add also the chickpeas and cooked pasta.
Mix well.
3. Finish with the Hommus sauce and spring onions and
ENJOY :-)
Roasted Sweet Potato with German Style white Cabbage
I know, there are a lot of people who really love sweet potato.
I admit, I am not one of them. Just because they are to sweet for my taste.
I was inspired by one of Anthony's recipes. Roasted sweet potato with asian style red cabbage.
I felt a little down the other day and I decided to read through "Life Changing Foods".
What could bring me into a better mood? Sweet potato got my attention. Ok,.. sweet potato it is.
To be honest,... this dish was far to sweet for me as a lunch/dinner option.
I loved the cabbage, but the potato itself was to sweet for my taste.
When I am in a sweet tooth mood, this would be fine, but is not working for me, when not.
BUT, I post this dish anyway, because the taste was sure nice.
And I know a lot of people love the sweetness of sweet potato. So here it is anyway :-)
I actually only ate one half of it. With the other sweet potato half I made a Hommus (I simply added it to my main Hommus recipe). And for the other half of the cabbage I have a nice lunch idea for today :-))
By the way. Usually I do not add garlic to cabbage dishes.
But was inspired by Australias Best Recipe where I am present for a couple of years with my recipes.
Someone cooked a white cabbage dish with garlic.
The sound was interesting to me, so I gave it a go as well. And I really like it :-)
I cut my sweet potato in half, spread it with a little bit of extra virgin olive oil, a pinch of salt, fresh thyme,...
and baked it in the 180C preheated oven, until done.
Anthony wrote about how faszinating it is to see the sugars come out of the potato and caramelize.
Well, I had no idea, this happens. Because I never worked with sweet potatoes.
When my potato was done, it really was a caramel kind of sugars on my sweet potato.
And it really was sweet! Look at it,... doesn't it just look beautiful!!!
I thought about the topping. I didn't like the sound of red cabbage and ginger etc.
But I got a nice organic white cabbage in my fridge. I thought about a German version.
What I used was:
half a smaller white cabbage - halfed and sliced
half an onion - halfed and sliced
1 big clove of garlic - grated
1 tsp caraway seeds
1/4 tsp Nutmeg
pink salt for seasoning
fresh black pepper for seasoning
1 tsp of extra virgin olive oil
1tsp fresh lemon juice
1 small splash of water
1/2 cup of fresh chopped italian flat parsely - chopped
Direction:
1. Preheat oven to 180C.
Cut sweet potato in half, spread with a tiny little bit of olive oil and season with pink salt and fresh tyme.
Add to the oven and bake until done. It should look like on the picture above.
2. Prepare the cabbage and onion.
3. Heat a frying pan and add the olive oil and onions. Fry for a minute and add the cabbage. Keep it on high heat. But stir regular. But don't worry to much if it should slighly burn. Actually this is a little tip,.. slightly burned, cabbage tastes even better! Season with the caraway and nutmeg, salt and black pepper. Keep stirring. When the cabbage starts to brown a bit, you can reduce the heat to middle heat. Grate the garlic and add to the cabbage.
Also add the lemon juice. Shut a lit on the frying pan or pot and turn down to a small heat.
4. Cook for about 30 minutes. Check on it from time to time. It maybe needs a splash of water. Add if needed.
5. Add the chopped parsley and mit well. Cook for another 5 minutes and turn off the heat.
6. The potato should be done by now as well --- plate up and enjoy :-)