Korokke Rezept

Kroketten wurden erstmals im 19. Jahrhundert in Japan eingeführt. Korokke ist die Abwandlung dieses Gerichts, um es an den japanischen Geschmack anzupassen. Ich kann eine Freundin zitieren, die dieses Gericht nutzte, um ihren Eltern mal ein...e anderer Seite des asiatischen Küche zu zeigen - mit Erfolg.
Korokke bieten sich auch als Bentofüllung an, weil man sie gut vorbereiten und schnell beenden kann.

Korokke für 4 Personen

 

 

 

750g Kartoffeln
200g Zwiebeln
300g Rinderhack
ein wenig Butter zum Anbraten
Salz und Pfeffer nach Geschmack
Für die Panade
Mehl
1 verquirltes Ei
Semmelbrösel (am besten Panko)
Öl zum Frittieren

1. Die Kartoffeln schälen und weich kochen. Es gibt eine 'Fix-Variante', um Kartoffeln zu kochen. Dazu schält man sie, halbiert sie, wickelt jede Hälfte in Frischhaltefolie und stellt das Ganze dann bei 600Watt für 5 Minuten in die Mikrowelle. Danach sind die Kartoffeln gekocht, wenn man die Mikrowelle nutzen möchte.
2. Die gekochten Kartoffeln in einer Schüssel zu Püree zerdrücken.
3. In einer Pfanne die Butter zerlassen. Die Zwiebeln glasig braten und dann das Rinderhack dazu geben. Krümelig braten.
4. Die Fleisch-Zwiebel Mischung zum Kartoffelpüree geben und gut vermischen. Mit Salz und Pfeffer abschmecken. Danach ein wenig zur Seite stellen und auf lauwarm abkühlen lassen, denn ihr müsst es anfassen können.
5. Für die Panade Mehl, verquirltes Ei und Semmelbrösel auf je einem Teller ausbreiten. Mit den Händen, die Kartoffel-Fleisch Mischung zu ca. handtellergroßen, flachen Kroketten formen (siehe Bild). Zuerst im Mehl wenden, dann im Ei und schließlich in den Semmelbröseln.
6. In einem Topf das Frittieröl auf 180°C erhitzen. Um zu überprüfen, ob es heiß genug ist, kann man ein Stück Semmelbrösel in das Öl fallen lassen - wenn es sofort brutzelnd an die Oberfläche steigt, ist es heiß genug.
7. Die Korokke nach und nach in das Öl geben und goldbraun frittieren. Nicht alle auf einmal reingeben, denn mit jedem Stück sinkt die Temperatur des Öls ein bisschen.
8. Wenn sie goldbraun sind, die Korokke aus dem Öl nehmen und auf Küchenpapier abtropfen lassen. Damit sind sie im Prinzip fertig. Ihr könnt sie mit in Streifen geschnittenem Chinakohl und japanischer Sauce servieren. Oder aber mit Curry oder auf einem Hot-Dog Brötchen als Korokke-Pan oder eben als Bentozutat.

Mocha Truffles Recipe

I can't really decide where this recipe comes from and so I created a special tab for desserts and candy.
To make these little truffles you need some time and patience, but I can promise you, it's worth it and they're the perfect gift.


Mocha Truffles (for 36 pieces)

200g nougat
200g almond paste (Marzipan)
1/2 vanilla bean or 1tsp vanilla essence (if you like it)
ca. 75g powdered sugar
2tbsp solvable coffee or espresso powder
1tbsp coffee liqueur or cold espresso
200g white couverture

1. Cut the nougat into 36 same size pieces. Therefor cut it lengthswise into 4 pieces and then each piece into 9 smaller ones. Quickly shape them into balls - but be careful, the warmer the nougat gets the stickier it gets. Put the 36 balls into the fridge.
2. Cut the almond paste into pieces. In a bowl, combine almond paste, vanilla pulp, sugar, coffee powder and coffee liqueur and knead everything until it's smooth. When it's too sticky, add more sugar.
3. Shape the almond paste into a roll, then cut into 36 thin slices. Flatten every slices, then put a nougat ball in the middle and coat with the Marzipan. Roll it into a ball shape. Prepare some baking paper on a wooden board or a baking tray.
4. Chop the couverture and put 2/3 of it into a metal bowl. Put the bowl into another bowl and heat it in a bain-marie. Don't cook it or let water get into the chocolate! Like this:

5. When the chocolate is melted take the bowl out and add the remaining chocolate. Stir until that is melted, too.
6. Now dip the Marzipan pralines into the chocolate. You can use a fork or a stick or a praline spiral like I did. Carfully place the truffles on the baking paper and let dry. Done!

Watch out! When you're drying the truffles in the fridge, you have to keep them in the fridge, too! Temperature differences will make the chocolate get "foggy".

Chicken With Herbs Recipe [Pollo alle erbe Recipe]

Today I'm going to show you a delicious and low fat recipe (when you remove the skin or take chicken breast), that's a great alternative to classic fried chicken. Usually you take sage and rosemary but you can also take any other herbages as long as its taste underlines the chicken and does not overlap it.

Chicken With Herbages for 4 ( 380 kcal /serving)

4 chicken legs
2 garlic cloves
6 tbsp olive oil
FRESH herbs (I'm taking rosemary, basil and lemon grass , but you can also take other herbs like sage, thyme or oregano. Just don't take too much or it'll feel like biting into a tea bag.)
salt and pepper to taste
a pan with lit
Optional:
lemons
watercress

1. Peel the garlic cloves. Cut in half lengthswise and then crush it with a cooking spoon.
2. With a knife cut the chicken legs into half. Therefor, place the knife between the drumstick and the chicken back. Cut the skin and meat and then break it with your hands.
3. Lay the meat on a plate and sprinkle with salt and pepper.
4. Take 3 stalks of rosemary, 8-10 basil leaves and on stem of lemon grass, cut into half. Or change depending on what herbs you're using.

5. Let's fry the meat. In your pan, bring olive oil to medium heat. Put the chicken in with skinside down. Fry until golden brown.

6. Turn over and keep frying over low heat.
7. After 2-3 minutes, add your herbs and garlic to the pan and fry until they're releasing their aroma.

8. Close the lid and fry over low heat for 20 minutes. Sometimes baste with the fat in the pan.
9. Done! Just arrange with sliced lemons and watercress and you're done!

Buon Appetito!

Bulgogi Recipe [Bulgogi Rezept]

Bulgogi is a Korean dish. When you're making only one serving, you should be really careful with the heat.


Bulgogi for 4 (320kcal / serving)

320g beef (from the round) in 2-3mm thin slices
1/2 Spanish onion or 1 usual kitchen onion
150g scallions
100g Asian mushrooms
1 small carrot
2 leaves of cabbage
2 garlic cloves
3 tbsp chopped chives

For the marinade:
4 tbsp soy sauce
4 tsp rice wine
2 tsp Miso
2 tsp sugar

For the sauce:
6 tbsp soy sauce
2 tbsp rice wine
2 tbsp Gochujang (a very spicy, Korean paste, made out of beans)
4 tsp sugar
2 tsp Miso


1. Peel the onion and cut it into thin slices. No cut the scallions into  thin rings. Clean the mushrooms. When you're having big mushrooms, cut them into bite size pieces. Peel the carrot and cut into very thin (2mm) rectangles.

2. Then cut the cabbage into 4 cm long and 1 cm wide pieces. This may be a weird comparison, but that's about the size of your pinky ... a bit smaller maybe. Cut the beef the same size.
3. Squeeze or grate the garlic into a bowl. Add the marinade ingredients und mix well.
4. Add the beef to the bowl and stir until covered with marinade. Add the onions and scallions and mix well.

5. Let's mix the sauce! First, mix soy sauce and rice wine. Then add sugar and miso. In the end, add Gochujang and mix well.
6. Let's cook everything! You'll need a pot, big enough to fit all the ingredients. Add the whole bowl of beef, vegetables and marinade to the pot. Now add the mushrooms, the carrots, the chives, cabbage and the sauce. So basically everything, okay?

 

 

7. Bring to boil over medium heat, keep stirring. Then reduce heat and keep cooking until the beef has turned brown and the vegetable is soft. Done! Turn off the heat!
8. No you only have to arrange it! If you're not good with spicy food (like me), eat it with rice.

맛있게 드세요!

(Is that correct? I have no idea, what it says! XD)