Kürbissuppe / Pumpkin Soup

Zutaten:

3 Zwiebeln
3 Knoblauchzehen
50g Ingwer
1,8kg Hokkaido Kuerbis
100g Butter
2 EL Honig
1 EL Currypulver
300ml Orangensaft
2l Gemuesebruehe
Salz, Pfeffer, Muskat

1) Zuerst Zwiebeln, Knoblauch und Ingwer in Butter glasig anduensten
2) Honig, Curry und Kuerbis dazugeben und kurz anduensten
3) Orangensaft dazugeben und 5 min weiterkochen
4) Gemuesebruehe zugeben und alles etwa 20 Minuten kochen
5) Mit dem Puerierstab alles zu einer Suppe puerieren
6) Bei Bedarf etwas Muskat zum abschmecken

Schwäbischer Träubleskuchen

 

Zutaten:

Für den Mürbeteig
300 gr	Mehl
175 gr	Butter oder Margarine
100 gr	Zucker
2	Eigelb
1 Beutel	Citroback Dr. Oetker
Zutaten zwischen Teig und Belag
1	Eigelb
3 EL	Semmelbrösel
50 gr	gemahlene Haselnüsse
1 EL	Zucker
Belag
500 gr	Johannisbeeren
4	Eiweiß
200 gr	Zucker
150 gr	gemahlene Haselnüsse

Zubereitung:

Eine Springform ausfetten und mit Haselnüssen ausstreuen. Aus den Teigzutaten einen Mürbeteig machen , in die Springform geben , einstechen.

1 Ei verquirlen, Teig damit bestreichen. Semmelbrösel, Haselnüsse und Zucker vermischen und auf dem Teig verteilen. 15-20 Min bei 175 - 200°C backen.

Eiweiß mit dem Zucker steif schlagen. Johannisbeeren und Haselnüsse zum Eiweiß geben , mit dem Teigschaber unterheben und auf dem Kuchen verteilen. Den Kuchen jetzt weitere 30 - 40 Min bei 175 °C fertig backen.

Kardamom-Gewuerz-Karamell-Kuchen [Top Tipp!]

Zutaten:
170g Butter
250g Weizenmehl
2 gestr. TL Backpulver
120g brauner Zucker (Kandisfarin)
1 TL gemahlener Zimt
1/2 TL gemahlene Muskatbluete (Macis)
1/2 TL gemahlener Ingwer
2 Eier
2 EL heller Sirup (40g)
125ml Milch

Fuer den Karamellsirup:
1 Vanilleschote
150g Zucker
80ml Zitronensaft
60ml Wasser
Schale von 1 Zitrone
4 gruene Kardamomkapseln
1 Zimtstange

Ober-/Unterhitze: 180 C
Heissluft: 160 C
Backzeit: 45 Minuten

Getraenkter Limetten-Kokos-Kuchen

Zutaten:
Backen bei Ober-/Unterhitze: 180 C
Heissluft: 160 C
Backzeit: 45 Minuten
Schuettelteig:
150g Butter oder Margarine
250g Weizenmehl
2 gestr. TL Backpulver
170g Zucker
1 Schale von Limette (oder Zitrone)
3 Eier
150g Joghurt
100g Kokosraspel

Sirup:
100ml Limettensaft
170g Zucker
50ml Wasser

Bake the cake first

After baking, poke holes in the top

Bring lime juice and sugar to boil

Pour over and over

Sprinkle with coconut for decoration

Apfelkuchen mit Mandelguss

Fuer den Belag:
600g sauerliche Aepfel
2 EL ZItronensaft

Fuer den Teig:
200g Schlagsahne
100g Zucker
1P Vanillezucker
1/2 Schale geriebene Zitrone
3 Eier
200g Weizenmehl
2 gestr. TL Backpulver

- 15min bei 180 Grad vorbacken bevor der Guss draufkommt

Fuer den Guss:
50g Butter
50g Zucker
2 EL Milch
40g abgezogene, gehobelte Mandeln

- alles zusammen aufkochen und zum Schluss die Mandeln zugeben und auf den 15min vorgebackenen Kuchen kleksen. Mit Guss nochmals 20min backen.

Pumpkin Soup with Ginger

Ingredients (roughly):

1kg Pumpkin diced

1 Sweet Potato diced

1 Lime (juice only)

2 Red long chilis (sliced in 2 pieces, no seeds)

2-3 Garlic Cloves
3inch Ginger

2 Onions (you can also use leek or scallion instead or put all three -> more tasty!)

300-400ml Water (if you put more water, the soup turns out less creamy - you can always add more water at the end if it’s too thick)

Instructions:

After cooking for 30-45 minutes (or whenever the pumpkin is soft), remove the chili skin and blend everything until its smooth. The chili skin is not so easy to eat/digest, so I suggest to remove it before you blend.

For the fine tuning:

Salt

Pepper

A bit of cream

A bit of milk

[You can even put some fresh chopped basil leaves for extra taste]

Lentil Stew

Ingredients:
50g ghee
1 large onion
2 garlic cloves
1-2 fresh green chilies
1/2 tsp turmeric
75g split red lentils (masoor dhal) - wash before use
250ml water
1 can tomatoes
2 potatoes
1/3 lemon juiced
1/2 tsp sugar (optional)
salt to taste
fresh coriander


1. Heat ghee, onions, garlic, chili, and turmeric
2. Add lentils and water and simmer until water is absorbed
3. Add tomatoes, potatoes, lemon, salt and sugar and boil till potatoes are soft

Pork Balchao (Goan recipe)

Ingredients:
4 tbsp vegetable oil
1 tbsp grated fresh root ginger
1 tbsp crushed garlic
1 in piece cinnamon stick, broken up
2-4 dried red chilies, chopped
4 cloves
2 tsp cumin seeds
10 black peppercorns
675g cubed leg of pork, fat removed
1 tsp ground turmeric
200ml warm water
1 1/2 tbsp tomato puree
1/2 tsp chili powder
1 large onion, finely sliced
1 tsp salt
1 tsp granulated sugar
2 tbsp apple cider vinegar
fresh chillies to garnish

Prepare Spice Mix:
Grind cinnamom stick, dried chilies, cloves, cumin seeds and peppercorns to a fine powder using a spice mill or coffee grinder

Preparation:
1) fry 2 tbsp of oil and add ginger and garlic for 30 seconds
2) add spice mix and fry for 30 seconds
3) add pork and turmeric on slightly increased heat and fry for 5-6 minutes stirring (until meat releases juices)
4) add water, tomato puree, chili power; then simmer for 35-40 minutes
5) heat remaining oil and fry sliced onion for 8-9 minutes until browned
6) add onions, salt, sugar and cider vinegar to the pork and simmer for 30-35 minutes

Aubergine Curry

Ingredients:
2 large aubergines (bake and remove skin)
115g button mushrooms
1 tbsp oil
1/2 tsp black mustard seeds
1 bunch spring onions (scallions)
2 garlic cloves, crushed
1 fresh red chili, finely chopped
1/2 tsp chili powder
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp ground turmeric
1 tsp salt
400g can chopped tomatoes
1 tbsp chopped fresh coriander
tomato puree

1) bake the aubergines in foil and spoon the flesh into a bowl for later
2) fry the mustard seeds for 2 minutes until they splutter
3) add spring onions, mushrooms, garlic, chili, and fry for 5 minutes
4) add chili powder, cumin, coriander, turmeric, salt and fry for 3-4 minutes
5) add tomatoes and simmer for 5 minutes
6) add mashed aubergine flesh and chopped coriander and simmer for 5 minutes
7) add tomato puree to thicken as needed




 

Spiced Cauliflower Soup

Ingredients:
1 large potato, diced
1 small cauliflower, chopped
1 onion, chopped
1 tbsp oil
1 garlic clove, crushed
1 tbsp grated fresh root ginger
2 tsp ground turmeric
1 tsp cumin seeds
1 tsp black mustard seeds
2 tsp ground coriander
1 liter vegetable stock
300ml plain yoghurt
salt and pepper
fresh coriander to garnish

1) Boil potato, cauliflower, onion, oil and 3 tbsp water and simmer covered for 10 minutes
2) Add garlic, ginger, spices and cook for 2 minutes
3) Add stock and seasoning and simmer for 20 minutes
4) Puree everything and add yoghurt

Masala Chai

Zutaten / Ingredients for 4 cups:
4 cups water
1/2 tsp ginger powder or fresh
1/2 tsp cinnamon
5 green cardamom pods, crushed
2 whole cloves
1/2 tsp fennel seeds
1 tsp coriander powder
dash of nutmeg
1 cup milk
2 tsp masala loose tea
2 tbsp coconut sugar (optional)


Zubereitung:
1) Boil water and let spices simmer for 10-20 minutes
(or boil 1 cup water and soak spices overnight)
2) Add the milk and bring to boil
3) Add tea and simmer for 2-3 minutes

Schweinemedaillons mit Äpfeln / Roasted Pork Filet with Apples

Ingredients:

2 (1- to 1-1/2-pound) pork tenderloins
2 tablespoons vegetable oil, plus more as needed
1 1/2 teaspoons salt, plus more as needed
1 tablespoon Dijon mustard
1 tablespoon chopped fresh thyme leaves
1/4 teaspoon ground black pepper
2 apples, cored and sliced (We use Granny Smith, Golden Delicious or
Braeburn)
2 onions, sliced
1 cup chicken stock
1 tablespoon butter

1. Heat oven to 425 degrees F (220 degrees C).
2. Trim each tenderloin of any silver skin (this can be tough when cooked, just use a small sharp knife and slide the blade under and outward to remove it). Pat pork dry with paper towels.
3. Then, using your hands, rub the tenderloins all over with 1 tablespoon of the oil, sprinkle with 1 1/2 teaspoons of salt, and rub until both tenderloins are evenly coated.
4. Heat a tablespoon of oil in a large cast iron skillet or heavy-bottomed oven-safe frying pan over medium heat. You will know when the pan is ready when the oil shimmers.
5. Add the pork tenderloins and cook, turning occasionally, until evenly browned all over. This should take about 12 minutes.Transfer the browned pork to a large plate or cutting board.
6. Check the pan, if it looks dry add 2 to 3 teaspoons of additional oil. (If there is fat left in the pan from cooking the pork, there is no need to add additional oil). Now, add apples and onions then cook, stirring occasionally, until lightly browned around edges, about 5 minutes.
7. While the apples and onions cook, use a pastry brush (or use your hands) to rub the pork all over with the mustard, sprinkle it with 2 teaspoons of the thyme and black pepper, and rub until it’s evenly coated.
8. Add the remaining teaspoon of thyme to the apples and onions, stir. Then, place pork tenderloins on top of apples and onions and slide into the oven. Roast 10 to 15 minutes or until an internal thermometer inserted into the thickest part registers between 145 and 150 degrees F (63 and 65 degrees C).
9. Transfer pork to a large plate and cover with aluminum foil. Let rest about 10 minutes.
10. While the pork rests, place the pan with apples and onions back onto the stove and turn heat to medium. Add chicken stock and use a wooden spoon to scrape the pan, lifting any brown bits from the bottom. Bring to a simmer and cook until reduced by half. Add butter and stir until melted.
11. Slice pork into 1-inch slices then serve on a bed of the apples and onions with pan sauce drizzled on top.
12. **Update: Some reviewers felt the apples became a little too soft in this recipe. We don't mind it since they turn into a lovely sauce, but if you are concerned, try cooking the apples and onions separately to the pork -- just use two pans. This way you are able to roast the pork until done, while at the same time cooking the apples and onions until you're happy with their texture -- possibly a few minutes less than stated above.

Receipe taken from
http://www.inspiredtaste.net/21117/perfect-roasted-pork-tenderloin-recipe-with-apples/

Dampfnudeln / German Steamed Dumplings

Zutaten / Ingredients:

Fuer den Teig / For the dough
500g Mehl / Flour
1P Trockenhefe / 20g Yeast
50g Zucker / Sugar
250ml Milch / Milk
80g zerlassene Butter
1 Ei / Egg

Fuer die Fuellung / For the filling
Pflaumen / Plums
Honig / Honey
Zimt / Cinnamon

Fuers Backen / For Cooking
125ml Milch / Milk
100g Zucker / Sugar
30g Butter


Zubereitung:
Die Hefe mit dem Zucker auflösen. Alle Zutaten gut vermischen, den Hefeteig mindestens eine Stunde oder länger an einem warmen Ort gehen lassen.

Den Teig zu einer faustdicken Rolle (Durchmesser ca. 7 cm) formen, davon ca. 9 gleich große Teile abstechen und zu runden Knödeln formen. Etwas flachdrücken und wieder gehen lassen.

In eine Pfanne mit hohem Rand und Deckel den Zucker (100-150 g), etwas Butter und die 125 ml Milch geben. Die Teigteile hineinsetzen und bei mittlerer Hitze ca. 30 min. garen, bis die Flüssigkeit vollständig verdampft ist. Dabei darf der Deckel niemals (!) hochgehoben werden, sonst fallen die Dampfnudeln zusammen!

Dazu passt Vanillesoße und/oder Apfelmus!

Marmeladenplaetzchen / Cookies with jam filling

Zutaten: / Ingredients:

300g Mehl / Flour
200g Butter
75g Zucker / Sugar
1P Vanillezucker / 14g Vanilla Sugar
1 Msp. Backpulver / 1 large pinch of baking powder
1 Ei / Egg
2 TL Aroma (Citro-back) / Lemon aroma or peel of 1/2 lemon
2 Tropfen Bittermandeloel / 2 drops of almond oil
200g Konfituere / Jam (raspberry or apricot)
Puderzucker zum Bestreuen / Powder sugar for decoration

Apfelkuchen mit Rahmguss / Swabian Apple Cake

Zutaten / Ingredients: Teig/Dough
250g Mehl / Flour
65g Zucker / Sugar
1 Prise Salz / Pinch of salt
1 Ei / Egg
125g Butter


Zutaten / Ingredients: Belag/Filling
6 Aepfel / Apples (small)
Zitronensaft / Lemon juice (to brush the apples)
125g Sahne / Cream
3 Eier / Eggs
100g Zucker / Sugar
1 P Vanillezucker / 1 tsp Vanilla sugar
1/2 P Zitronenschale / Peel of 1/2 a lemon


Bei 175C - den Boden fuer 25 Minuten backen anschliessend den Kuchen mit Belag nochmals 30-40 Minuten backen. / Bake the base for 25 minutes at 350 F, then add the filling and bake for another 30-40 minutes.

Kuerbis-Quinoa / Pumpkin-Quinoa

Zutaten / Ingredients:

1/2 Tasse / Cup Quinoa
Oliven Oel / Olive Oil
1 Zwiebel / Onion
1 Gruene Paprika / Green pepper
1 Tasse Kuerbispueree / Cup Pumpkin Puree
1/2 TL Balsamico / Balsamic vinegar
1/2 TL Senf / Mustard
Salz / Salt
Pfeffer / Pepper
Gewuerze der Provence / Herbes de Provence

Kuerbispueree / Pumpkin Puree:
1 kleiner Kuerbis / Sugar Pumpkin

Den Kuerbis in zwei schneiden, entkernen und auf Pergamentpapier im Ofen 50 Minuten bei 185C backen. / Slice the sugar pumpkin in the middle and remove all seeds and place face down onto a tray with baking paper. Let roast in the oven for 50 minutes at 350F.