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.

Sopa de Fideos Recipe [Nudelsuppe Rezept] Noodle Soup Recipe

This soup is not one of my all time favourites. But I've made it for a lots of people, who actually liked it a lot, so I guess it's just me.
In this recipe I'm using chorizo - a Spanisch sausage. You can use salami oder speck or other sausages with distinctive taste. But since every sausage is different, you have to be very carefully with seasoning.

Sopa de Fideos for 4 (90 kcal / serving)

100g chicken breast (with skin or without)
20 chorizo
20g thin noodles or actual soup noodles
1l chicken broth
salt
pepper
chopped parsley for the finishing touch

1. Put chicken breast, chorizo and broth together in one pot. Bring to a boil and then reduce heat. Let slightly cook for ca. 5 minutes and then take the pot from the stove.
2.Remove chicken and chorizo from the pot, but keep the broth!
3. Let the meet cool. Remove the chicken skin and tear it into stripes.
4. Cut the chicken skin into fine stripes. If chicken was skinless, skip this step.
5. Cut the chorizo into fine stripes.

6. Bring the soup to a boil. Break the noodles into 3cm pieces and add them to the soup. Let everything boil for ca. 3 minutes or until the noodles get soft.
7. Add meat, skin and chorizo back to the broth, so they warm up.
8. Add salt and pepper to taste. Arrange in a bowl and sprinkle with parsley.

Buen Provecho!

Mussels Soup Recipe [Muschelsuppe Rezept]

This recipe uses mussels from can. You can also use fresh mussels, still in their shell and add clam shells (it looks better), but then you have to clean them first, which is not described in this recipe. Please be careful when cooking shells, if they don't open while cooking, they're not edible anymore!

When mussels are cooked too long, the taste will change for worse.

Mussels soup for 4 (80 kcal / serving)

18 mussels
20g butter
20g celery
1l chicken broth
salt
pepper
2tsp chopped parsley (for decoration and finishing touch)

1. Wash the celery and chop it into fine pieces.
2. In a pot (big enough to hold all the ingredients), melt butter over low heat.
3. Add the celery and fry until soft.

4. Add the mussels and fry for a few moments only.
5. Add the broth and bring to medium heat.
6. Let simmer for ca. 5 minutes.
7. Taste with salt and pepper.
8. Arrange in a bowl and sprinkle with the parsley.

Bon Appetit!

Spaghetti alla Siracusana Recipe

I haven't been blogging for over half a year now. Not because I'm not cooking anymore - I still am several times a week - but because posting recipes is kinda hard work. The bigger was my surprise, when I saw, that this blog is still visited by people, looking for recipes.  I would have never expected it. I hope, I can blog recipes more often from now on. Maybe every friday... I'll try my best.

Spaghetti alla Siracusana for 4 (610kcal / serving):

400g spaghetti (or other noodles if you like)
100g egg plant
1 red bell pepper
1 yellow bell pepper
160g zucchini
700g tomatoes
black olives (I think that 10 are okay, but if you like them, you can add more and if you don't like them, you just leave them)
fresh basil leaves (ca. 8)
2 garlic gloves
3 filets of anchovies (Don't worry, it won't taste like fish in the end. But be careful, just take the ones in oil, not the salty ones.)
olive oil
salt and pepper to your taste
parmesan

1. Wash the zucchini and eggplant and cut them in 1 cm cubes. Sprinkle with a bit salt and let stand for ca. 20 minutes. It'll increase the aroma.
2. Meanwhile, remove the stem of the bell peppers. Wash and cut into 1 cm cubes.
3. In a pot, big enough to hold the tomatoes, bring enough water to boil. Scratch a cross in the bottom of each tomatoe, that'll help the peeling later. Now blanch the tomatoes in the boiling water.
4. When the skin starts bursting, get the tomatoes out, chill under cold water and then peel the skin.
5. Cut the tomatoes into 1cm cubes.
6. Cut the olives into half.
7. Peel the garlic and crush it with a wooden spoon.
8. Now you need a pan. Add like 4tbsp of olive oil into the pan and bring to medium heat. Add the garlic and let brown. Then take out.

9. Put zucchini and eggplant in the same pan. Fry until they're getting slightly brown.

10. Add the anchovy and while frying, squash them with a spoon.
11. Add tomatoes and bell pepper. Mix well an keep frying.

12. When everything's covered with oil, reduce to low heat and let simmer for 10 minutes.
13. In the meantime, cook the spaghetti.
14. When the time has passed, add basil leaves and olives to the sauce and bring to medium heat again.

15. Add the cooked spaghetti to the sauce and stir everything. Add salt and pepper to your taste.
16. Finally arrange the spaghetti on a plate and sprinkle with parmesan and you're done!

Buon Appetito!

Fried Chicken Recipe [Frittiertes Huhn Rezept]

First of all, I'd like to say, I'm sorry, because I can't show you all recipes. That doesn' mean, I didn't make them, I just can't show you.

I made Lasagna and I can't show you, because I made them at my grannies home and forgot my camera. When I'm free, I'll post the recipe anyway, but without pics.

I also made (or tried to make) Gnocci di Zucca, which didn't turn out very well. I can't show you, because I screwed up the recipe and therefore can't explain you how to make them. I don't know, want went wrong. When I have time, I'll try to make them again.

Now I'm going to show you how to make fried chicken. This is a side dish, you have to serve it with something else. If you want to have it as main dish (without anything else), you have to double the ingredients.


Fried Chicken Recipe for 4 (400kcal per serving)

300g chicken breast
          For the seasoning:
1tsp paprika
1tsp garlic powder
1/2tsp cayenne pepper
1/2tsp salt
1/4tsp pepper
          For the dough:
160g wheat flour
1 beaten egg
100ml milk
Oil for deep frying


1. Cut the meat into bite size pieces.
2. In a big bowl (big enough to hold the meat as well) mix the spices well. Put in the meat and stir until coated.
3. In another bowl, mix flour, egg and milk and whisk.

4. In a big pan, heat the frying oil to high heat (not too high, the oil musn't smoke!)
5. Now we have to fry the chicken. Coat it well with dough (be careful, it's really sticky) and then place in the hot oil, piece by piece. Don't put it all in at once, because the oil temperature will drop.
6. Fry until golden brown. If you're pan isn't high enough, you may have to turn the meat once or twice.

7. You can serve with parsley and lemon slices.

Enjoy your meal!

Linguine ai Pesto Recipe (Linguine mit Pesto Rezept)

I've never tried pesto before, because its green color always prevented me from wanting to eat it. But the recipe is in the cooking guide and it didn't need much ingredients, so I decided to cook it inspite of myself.

Although the recipe requires linguine, I was cooking for the whole family and my grandparents aren't good with the long noodles, so I went for penne.


Linguine ai Pesto for 5 (770kcal/potion):

500g Linguine
45 basil leafs
3 tbsp parmesan
3 tbsp pine nuts
3 garlic gloves
4 anchovies filets
150ml olive oil
salt and pepper to your taste
a food processor kitchen machine

1. Peel and ad squeeze the garlic.
2. Put basil leafs in the kitchen machine and mix. Add pine nuts and parmesan and mix. Add anchovies and garlic and mix. Add olive oil, a little salt and pepper and mix to a paste. Let stand aside in the machine. (Mine's in a bowl, because my food processor wasn't big enough. You can use the machine for mixing basil, nuts, garlic and anchovies. If it's too small for the oil, just put everything in a bowl and stir fast.)

3. Cook the linguine in a large pot with lots of water and a bit salt. Drain, then put back in the pot. Mix the pesto again, then add it to the noodles and stir well, so the noodles are coated. Taste with salt and pepper.
4. Arrange on a plate and grate a little parmesan over it.
5. Buon appetito!!

I've realized, I'm a little focused on the Italian cuisine ... hm...

Chicken Pot Pie Recipe

This is one of the more complicated recipes from the guide. Maybe the one with the most ingredients ... it really needs a lot but is very delicious!

Chicken Pot Pie for 4 (640kcal/portion)

300g chicken breast
100g onions
100g carrots
100g potatoes
60g frozen peas
60g champignons
2 tbsp oil
3 tbsp flour
30g  butter
200ml milk
100ml cream
800ml meat broth
160g flaky pastry (frozen)
1 egg yolk
fireproof molds - 1 per person

1. Peel the onions and remove stem, peel the carrots and potatoes. Clean the mushrooms.
2. Cut onions and mushrooms into quarters. Dice carrots and potatoes into 1cm pieces. Dice the meat into 1cm pieces.

3. Heat oil in a big pan over modereate heat. Add onions, carrots, potatoes and stir fry for a minute.

4. Add mushrooms and meat and fry. Add salt and pepper to your taste.

5. When the meat is starting to change colours, add the butter and let melt.
6. Add flour and let it sweat for a short roux.

7. Add the broth and boil up over moderate heat. Reduce to low heat and let simmer for 15 minutes until half of the liquid has vaporized.
8. Add milk and cream and increase to moderate heat again.

9. After it has boiled up again, add the peas and taste with salt and pepper. The filling is done now.

10. Preheat your oven to 200°C.
11. Take the flaky pastry out of the freezer and let thaw for 10 minutes.
12. Coast the pastry a little. Place one of your fireproof molds upside down on the pastry. Cut it ca. 1cm bigger than the mold.
13. Whisk egg yolk in a little bowl.
14. Pour filling into the molds. Brush egg yolk on the mold's edge. Place pastry on top and press a little. Brush left over egg yolk on top.
15. Place the pot pies in the oven for 10 minutes. Take out and done!

16. Enjoy your meal!

Vacation

Okay, I haven't blogged lately, because it's so exhausting to always type all the recipes!
And now I'm going on vacation ... I wanted to show you a very complicated and special recipe over the next weeks, but I was so busy today...

Please be sure, I was cooking the last two weeks!

I made:
Greek Salad
Fettuccine al Funghi Porcini
Chicken Pot Pie (the recipe I was going to post next)
Lemon Chicken
Katsudon
Rote Grütze

So now I'm here:

231 recipes and 340 days to go

I can't cook and post at all for the next two weeks, but I'll be back with 5 recipes the week from August 10th!

I actually said something like "No, now I can't cook for two whole weeks."
I'm really going to miss it. ><

Cherry Clafoutis (Clafoutis aux Cerises) [Kirsch Clafoutis]

The last two days I was busy with ... cooking. I made one recipe a day and so I can present you those two!

I'll start with the Cherry Clafoutis - a cake, that I know for over ten years now from 7th grade when my French teacher told us about it on our very first day. The taste is very special and I can't describe it properly - it's like you're eating a VERY thick pudding. It's tasty but I couldn't eat it every day.

Cherry Clafoutis for 5 (340kcal / potion):

100g wheat flour
3 eggs
50g butter
80g sugar
250ml milk
380g sour cherries (glas)
butter to grease the baking dish
a fireproof baking dish (like for pies)

1. Preheat the oven to 160°C. I'm using an electric oven, you need to experiment with hot air.
2. In a bowl, scramble the eggs.
3. Let the butter melt in a pan at very low heat!
4.Put flour in a big bowl. Add the eggs and mix with a whisk.

5. Add sugar, milk and melted butter whisk well.

6. With a little bit butter, grease the baking dish slightly.
7. Lay in the cherries, so they lay side by side. Carefully shaking the dish a bit might help.

8. Slowly pour the dough.

9. Bake in your oven for about 40 minutes. With a toothpick, try to prick the thickest part of your cake. When the toothpick comes out clean, the clafoutis is done! If not, let bake for another 5 minutes, then try again.
10. Bon appetit!

Sweet and Sour Pork [Schweinefleisch Süß-Sauer]

357 days, 241 recipes

Thursday was sweet and sour pork. I'm usually not a big fan of sweet and sour, because I like my food decided. Plus, it most restaurants it contains pineapple or orange or something and I don't like fruit in hearty dishes. I don't know why, I just don't like it.
But since this recipe was part of the cook book and I had everything in the fridge, I decided to go for it.

My friend Laureen came over to help me cook (or help me eat?).

Sweet and Sour Pork for 4 (550 kcal/serving):

350g pork (best is from the ham part)
1/2 onion (if you like onions, take the whole)
1 bell pepper
100g carrots
100g cooked bamboo shoots
4Tbsp Salad Oil
Fryingoil
 
Seasoning for the meat:
A pinch salt
2Tbsp soy sauce
1 1/2 sake (rice wine)
pepper

Dough:
1 Egg
3 EL starch

For the sauce:
3Tbsp soy sauce
4Tbsp rice vinegar (seems a lot, but you'll need it!)
90ml water
120g sugar
1 1/2 Tbsp starch


1. Cut the meat into 1,5cm bitesize pieces.
2. For the meat seasoning, combine soysauce with salt, add sake and mix well. Add pepper and put in the meat. Stir until everything is covered with seasoning.
3. Cut carrots, bamboo shoots, bell pepper and onions into bitesize pieces.
4. In a small pot, bring little water to a boil and cook carrots and bamboo shoots for about 5 minutes. Then pour them into a colander and briefly chill under cold water.
5. For the dough, mix egg with starch and beat well! There shouldn't be any chunks. Add the meat and stir until everything is covered with dough.

6. For the sauce mix soy sauce, vinegar, water and sugar well. Add starch and mix well.
7. Now we're going to fry the meat. Therefore you need a big pot and lots of oil. Heat the oil in the pot to 180°C. Drop a little dough - when it comes right up, the oil is hot enough. Add the pieces of meat little by little without them sticking together. Fry until golden brown, then lay on a plate with kitchen paper.
8. In a big pan, heat the salad oil. Fry onions and bell pepper until the colours slightly changes. Add carrots and bamboo shoots and cooking a little. Then take out the vegetables and put aside.

9. Pour the sauce mix into the pan and cook over high heat. When the sauce is becoming thicker add the meat and vegetables. Cook until everything is glazed. Taste and adjust seasoning.

10. 请享用!

Insalata Caprese [Tomaten-Mozzarella-Salat]

361 days to go, 242 recipes

From my pizza margherita I had some tomatoes and mozarella left over. So I checked, what to do with it and ... no ... basically I knew what to do with it, but I didn't know if the cooking guide had it as recipe. Of course they have. It's a classic.

Insalata Caprese for 4 [232kcal/person]:
400g tomatoes
150g mozzarella
pepper to your taste (right, here they're using it)
basil to your taste
Dressing:
4EL olive oil
1TL balsamico
salt

1. Wash the tomatoes, cut in half, remove stem and then cut into half moons.
2. Pat the mozzarella with a kitchen towel. Then cut it into half moons like the tomatoes.
3. Arrange on a plate - tomatoes and mozzarella in turn. Put on basil leaves. (if not eaten immediatly put in the fridge)
4. In a bowl combine salt and balsamico. Add olive oil and whisk! If not mixed properly some black bubbles will swim in the oil. If mixed well you'll get a evenly brown dressing.
5. Pour dressing over the salad with a small spoon. Add freshly crushed pepper.
6. Buon appetito!

Bento: Cannonball Bento

Today I'll show you an easy bento!

The Cannonball Bento

I've put lots of stuff in it!

The cannonballs are very easy!
You take cooked sticky rice for onigiri ... you make a ball and if you like, you can add something inside like an umeboshi .. if not, you should take flavoured nori! Rip it in pieces and stick it around the rice. Done!

The other things are chicken teriyaki, vegetable sticks, broccoli and beni shoga! The flowers on top are cheese.

I think, almost everybody knows nowadays how to make teriyaki chicken, but I still post the recipe:

For 2 Bento portions:

300g chicken thigh (best boneless, if not, be careful!)
2Tbsp mirin and soysauce
2tsp sugar
cooking oil

1. Marinate the meat in the soy sauce, miring and sugar for 30 minutes. Drain, pat dry, but reserve marinade.
2. Cook the chicken in the oil, skin side down. When browned, turn and cook the other side.
3. Add 50ml to the reserved marinade and pour the mix over the chicken.
4. Cover and simmer until cooked through. Remove the cover, raise the heat, and reduce to sauce do glaze. Slize.
5. Toss in the glaze.

Done! :)