Crêpes

• 250 g Mehl
• 3 Eier
• 1/2 Liter Milch
• 1/2 Pck. Vanillezucker
• 1 Prise Salz
• 3 Löffel Öl / Oder 50 g geschmolzene Butter

Mandel-Orangenkuchen / Almond-Orange-Cake

Zutaten/Ingredients:
250 g Mehl
1 gestr. TL Backpulver
175 g Zucker
1 P Vanillezucker
50 g Hartweizengries
1 Msp. gemahlener Zimt
1 P geriebene Orangenschale
4 Eier
125 g weiche Butter
100 ml Speiseöl
150 g abgezogene, gemahlene Mandeln

Füllung:
200-400 g Orangenmarmelade

2 gehäufte EL des Teiges als Gitter auf der Marmelade verwenden.

Zum Bestreuen:
Gehobelte Mandeln

Zum Bestäuben:
Puderzucker

Bei 180 C für 40 Minuten backen.

Brombeer Tarte / Blackberry Tarte

Zutaten:

Teig in eine gebutterte Form:
250g Mehl
2 gestrichene TL Backpulver
75 g Zucker
1 Pck. Vanillezucker
1 Ei
125g Butter

Belag:
50 g Löffelbiskuits (in einer Tüte zerbröselt Und direkt auf dem Teig verteilt)
500g Brombeeren (kommen gefroren auf die Biskuitbrösel)

Für den Guss:
100 g Schmand
3 EL Orangensaft
100 g Zucker
1 Pck. Vanillezucker
1 Ei
100 g gemahlene Mandeln

Backzeit: 40 min
Ober-/Unterhitze: 180 C

Birnen-Käsekuchen

Zutaten für den Teig:
300 g Weizenmehl
1 Msp Backpulver
120 g Zucker
1 Pck. Vanillezucker
1 Prise Salz
1 Ei
170 g Butter oder Margarine

Für die Füllung:
1-2 Dosen Birnenhälften
3 Eigelb
600 g Speisequark (40% Fett)
1 Pck. Puddingpulver Sahne-Geschmack
100 g Zucker
1 Pck. Geriebene Zitronenschale
2 EL Birnensaft aus der Dose
3 Eiweiß
1 Prise Salz
1 Pck. Vanillezucker

Zum Bestäuben:
Puderzucker

Backzeit:
10 min bei 200 C für den Boden
50 min bei 180 C für den Kuchen

Süßkartoffel-Kokos-Erdnuss-Curry

Zutaten:

750g Süßkartoffeln

2 Zwiebeln

1 Karotte

1cm Ingwer

250ml Kokosmilch

50g Erdnüsse gehackt

1 EL Currypulver

3/4 EL Gemüsebrühe

1/4 Tube Tomatenmark

1 Knoblauchzehe

1/4 kl. Glas Sambal Oelek (weniger, wenn es nicht so scharf sein soll)

1/4 Bund Koriander

Salz und Pfeffer

1. Süßkartoffeln mit Öl (in einem großen backfesten Top) leicht anbraten

2. alle anderen Zutaten in einer Pfanne zusammen kochen

3. alles zusammen vermischen und den Topf ohne Deckel 60 min im Ofen bei 200 C schmoren

4. Koriander zum Bestreuen vor dem essen

5. mit Reis servieren

Schmeckt grandios!!

Kohl-Hack-Pfanne (leichte Schärfe)

Zutaten:
500g Weißkohl
4 EL Öl
Salz und Pfeffer
280g Rinderhackfleisch
2 Zwiebeln
1 TL Curry
1 TL Paprikapulver
250ml Wasser
6 EL Tomatenketchup
1 TL Zucker

Süßkartoffel-Feta-Hackfleischauflauf

Zutaten:
600g Süßkartoffeln
500g Hackfleisch gemischt
1 Zwiebel
2 Knoblauchzehen
2 EL Tomatenmark
2 EL Oregano (kann man weglassen)
150-200g Feta
200ml Sahne
120g geriebener Mozzarella
Salz und Pfeffer

Beef Wellington

Baking Instructions:
1. sauté the beef quickly on all sides to a golden brown tone, then take out of pan and quickly add mustard
2. place the beef into the oven for 30min and bake at low temperature (50-70 degrees C) while preparing the Duxelles
3. final baking: bake the complete beef wellington (after adding the dough) for 30 min at 220 C, then 10 min at 180 C

Ingredients:

For the Duxelles:

3 pints (1 1/2 pounds) white button mushrooms

2 shallots, peeled and roughly chopped

4 cloves garlic, peeled and roughly chopped

2 sprigs fresh thyme, leaves only

2 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

For the Beef:

One 3-pound center cut beef tenderloin (filet mignon), trimmed

Extra-virgin olive oil

Kosher salt and freshly ground black pepper

12 thin slices prosciutto

6 sprigs of fresh thyme, leaves only

2 tablespoons Dijon mustard

Flour, for rolling out puff pastry

1 pound puff pastry, thawed if using frozen

2 large eggs, lightly beaten

1/2 teaspoon coarse sea salt

Minced chives, for garnish

Green Peppercorn Sauce, recipe follows

Roasted Fingerling Potatoes with Fresh Herbs and Garlic, recipe follows

Warm Wilted Winter Greens, recipe follows

Green Peppercorn Sauce:

2 tablespoons olive oil

2 shallots, sliced

2 cloves garlic, peeled and smashed

3 sprigs fresh thyme, leaves only

1 cup brandy

1 box beef stock

2 cups cream

2 tablespoons grainy mustard

1/2 cup green peppercorns in brine, drained, brine reserved

Shakshuka

Ingredients:

• 1 tbsp olive oil
• 1/2 onion, peeled and diced
• 1 clove garlic, minced
• 1 bell pepper, seeded and chopped
• 4 cups ripe diced tomatoes, or 2 cans (14 oz. each) diced tomatoes
• 2 tbsp tomato paste
• 1 tsp mild chili powder
• 1 tsp cumin
• 1 tsp paprika
• Pinch of cayenne pepper, or more to taste (careful, it's spicy!)
• Pinch of sugar (optional, to taste - omit for low carb)
• Salt and pepper, to taste
• 6 eggs
• 1/2 tbsp fresh chopped parsley(optional, for garnish)

Instructions:

1. Heat a deep, large skillet or sauté pan on medium. Slowly warm olive oil in the pan. Add chopped onion, sauté for a few minutes until the onion begins to soften. Add garlic and continue to sauté till mixture is fragrant.   

Add the diced bell pepper, sauté for 5-7 minutes over medium until softened.

Add tomatoes and tomato paste to pan, stir until blended. Add spices and sugar, stir, and allow mixture to simmer over medium heat for 5-7 minutes until it starts to reduce. 

At this point, you can taste the mixture and spice it according to your preferences. Add salt and pepper to taste, more sugar for a sweeter sauce, or more cayenne pepper for a spicier shakshuka (be careful with the cayenne... it is extremely spicy!).

Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. I usually place 5 eggs around the outer edge and 1 in the center. The eggs will cook "over easy" style on top of the tomato sauce.

Cover the pan. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce doesn't reduce too much, which can lead to burning.

Some people prefer their shakshuka eggs more runny. If this is your preference, let the sauce reduce for a few minutes before cracking the eggs on top-- then, cover the pan and cook the eggs to taste. Garnish with the chopped parsley, if desired.

Shakshuka can be eaten for breakfast, lunch, or dinner. For breakfast, serve with warm crusty bread or pita that can be dipped into the sauce (if you are gluten-intolerant or celebrating Passover, skip the bread). For dinner, serve with a green side salad for a light, easy meal.

Hummus

Ingredients:

• 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
• ½ teaspoon baking soda (if you’re using canned chickpeas)
• ¼ cup lemon juice (from 1 ½ to 2lemons), more to taste
• 1 medium-to-large clove garlic, roughly chopped
• ½ teaspoon fine sea salt, to taste
• ½ cup tahini
• 2 to 4 tablespoons ice water, more as needed
• ½ teaspoon ground cumin
• 1 tablespoon extra-virgin olive oil
• Any of the following garnishes:  drizzle of olive oil or zhoug sauce, sprinkle of ground sumac or paprika, chopped fresh parsley

Instructions:

1. Place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas by several inches of water, then bring the mixture to a boil over high heat. Continue boiling, reducing heat if necessary to prevent overflow, for about 20 minutes, or until the chickpeas look bloated, their skins are falling off, and they’re quite soft. In a fine-mesh strainer, drain the chickpeas and run cool water over them for about 30 seconds. Set aside (no need to peel the chickpeas for this recipe!).
2. Meanwhile, in a food processor or high-powered blender, combine the lemon juice, garlic and salt. Process until the garlic is very finely chopped, then let the mixture rest so the garlic flavor can mellow, ideally 10 minutes or longer.
3. Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary.
4. While running the food processor, drizzle in 2 tablespoons ice water. Scrape down the food processor, and blend until the mixture is ultra smooth, pale and creamy. (If your tahini was extra-thick to begin with, you might need to add 1 to 2 tablespoons more ice water.)
5. Add the cumin and the drained, over-cooked chickpeas to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more ice water by the tablespoon if necessary to achieve a super creamy texture.
6. Taste, and adjust as necessary—I almost always add another ¼ teaspoon salt for more overall flavor and another tablespoon of lemon juice for extra zing.
7. Scrape the hummus into a serving bowl or platter, and use a spoon to create nice swooshes on top. Top with garnishes of your choice, and serve. Leftover hummus keeps well in the refrigerator, covered, for up to 1 week.