Pizza con patate

Für den Teig:
150g Mehl
10 g Hefe (tocken)
Olivenöl (ein oder zwei schuss)
Salz
Rosmarin
Kümmel (ganz)
Oregano
Lauwarmes Wasser (ca 70ml)

Für den leckeren Belag:
Kartoffel (ca. 5 Mittel große, geschält)
Salz
Pfeffer
Rosmarin
Olivenöl
Emmental Käse (gerieben)

Zubereitung:
Hefeteig zubereiten. Erst Mehl, Hefe und Gewürze in eine Schüssel. Mulde in die Mitte eindrücken, anschließend das Wasser und Öl in Mulde geben. Mit Löffel umrühren so dass immer nur von den Seiten der Flüssigkeit Mehl mit genommen wird. Anschließend mit den Händen kneten und an einem warmen Ort ruhen lassen und mit einem feuchten Küchentuch abdecken. Nach 1er Stunde aus der Schüssel nehmen und für die Pizza flach ausrollen. Noch einmal 30 min ruhen lassen.

Wärend dessen die Kartoffel schälen und mit Küchenmaschine oder Brotschneidemaschine in hauch dünne Scheiben schneiden. Öl und Gewürze mit den Kartoffel scheiben vermischen. Die Scheiben auf den Teig auslegen. Im Ofen bei Umlufft und Oberhitze, 150°C und mittlerer Schiene für 20-30 min Backen. Allerdings nur bit die Kartoffeln leicht Golden sind, danach den Emmental Käse darauf streuen und fertig ausbacken, ca. weitere 5 min.

Enjoy!

Tiramisu- alla Nonna di Stefano

Buona giornata bambini! Oggi vi faccio vedere come fare il tiramisu:

For a 'small' portion (in my case only good for myself ;-P ):

• 5 eggs
• 500 g mascarpone
• 100 g white sugar
• 300 g Löffel biscuits
• coffee/espresso (about a cup to two cups)
• Amaretto (just a shot)
• choco powder

1. Prepare the coffee. Set aside to let it cool.
2. Separate the eggs, putting the egg-whites into a large bowl, and the yellows into another large bowl.
3. Beat/whisk the egg-whites till stiff (Eischnee). (Make sure the bowl and whisk are super clean, or else the whites wont properly stiffen)
4. Beat the egg-yellows together with the sugar till stiff. Then, add the mascarpone into the bowl and combine.
5. Gently 'lift' (Herunterheben) the stiff egg-white-foam into the mascarpone mixture using a rubber spatula. Set mixture aside. 
6. Add the wanted amount of Amaretto to the now cool coffee.
7. Dunk the biscuits into the coffee till slightly soaked, then place into the glass dish. Do this till the entire bottom is covered.
8. Add some of the mascarpone mixture onto the biscuits. Place another layer of soaked biscuits on top with some more mascarpone mixture following that and so on, until the dish is full or rather the mascarpone mixture is used up.
9. Sprinkle some choco powder on top of the final mascarpone layer (but only directly before serving).

Banana Bread

Since I don't have Nene anymore to bake me some yummy Banana Bread, I had to go look for a recipe and found a pretty good one. Here it is:

250 g all-purpose flour
5 g baking soda
2 g salt

115 g soft butter (unsalted!)
110 g brown sugar/ palm sugar
2 eggs, beaten
525 g mashed, overripe bananas (about 5 medium sized bananas)

Preheat oven to 175°C. Butter your loaf pan/cake pan and sprinkle it with some flour.

In a large bowl, combine flour, baking soda and salt.

In a separate but also large bowl mix together the soft butter and brown sugar till creamy. Next, add in the beaten eggs and mashed bananas and stir till homogenized.

Add a the flour mixture into the banana mixture bit by bit making sure no flour pockets develop. Then, pour the batter into the pan.

Bake in the preheated oven for about 60 to 65 min and check with a bamboo skewer wether it is done.

Enjoy!

I don't own a loaf pan, so I used an Auflaufform ;-)

Beef rendang

This recipe takes time, about an hour to prepare, but it's easy peasy.

1kg beef in bite-sized pieces (a cheap cut will do)
4 packets Brahmin rendang paste
2 packets coconut powder

Mix the coconut milk with 2 cups warm water. You'll need a whisk to mix the powder with the water so that there are no lumps. Put the coconut milk aside.

Put the rendang paste in a big pot and fry on medium to high heat for three minutes. Add the beef and keep frying in the paste till the beef is half done. Add the coconut milk and keep cooking for an hour on low heat, stirring every 5 minutes to prevent sticking. The rendang is done when the oil separates.

Brahmin's Kuah Rendang is the most authentic I have ever come across. Available in Davis Trading in Lower Hutt, New Zealand.

I prefer to use coconut powder instead of tinned coconut milk - it makes a creamier milk.

Sauerkraut in Blaetterteig/puff pastry

Wrapping
1 sheet puff pastry about 30 cm x 30 cm square, 3 to 5 mm thick, well dusted with flour on both sides

Filling
250 gm Sauerkraut, drained
100 gm grated emmenthal cheese
100ml cream
100 gm bacon, chopped and fried till brown
1 egg, beaten

Mix the ingredients for the filling. Place the filling in the centre of the sheet of puff pastry (see picture). Wet the edges of the puff pastry and seal the pastry by pinching the sides together. One seam should be on top, while the other two are on the sides. Then pierce the top a few times with a knife - these will be the steam vents. Place on an ovenproof dish or baking tray. Bake at 200 deg.C for 45 mins on the lower rack. Serve hot.

Gingerbread à la Meg

200 gm flour
1 heaped teaspoon ground ginger (powder)

1/2 teaspoon mixed spice

1/4 teaspoon cinnamon
1/2 teaspoon baking soda

3 tablespoons black treacle

1 tablespoon golden syrup

6 tablespoons milk

240 gm butter
1 egg, beaten

100 - 200 gm candied ginger, chopped (optional)

Sieve and mix the dry ingredients together. Melt butter, milk, syrup and treacle in a pan.

Mix the melted ingredients and the beaten egg in to the dry ingredients. Add the chopped candied ginger. Cook 1 hr in a moderate oven (175 deg.C).

Dandelion salad/ Loewenzahnsalat

about 500 gm dandelion
3 hard-boiled eggs
200 gm bacon bits (optional)
2 tabsp lard (optional)
2 big onions, diced
oil
vinegar
salt to taste

After cleaning and washing the dandelion, cut the leaves into 1-inch pieces. Place in big salad bowl.

Fry the bacon bits in oil till just before they turn brown. Add the diced onions and fry till they turn "glasig" (translucent). Add the lard and heat up the mixture. Remove from heat. Let cool a bit. The add 1 to 2 serving spoonfuls of vinegar to it. This is the salad dressing.

Shell the eggs and dice them. Add them to the cut dandelion. Add the onion, bacon and lard salad dressing which can be warm but NOT hot. Season with salt and toss well.