warm dish | Lost in the Kitchen - Part 2

09th Jul2018

Fennel and Aspargus Pasta with Shrimp

by marie

(2 servings)

Remove the stacks frome one fennel, leave some of the green tips for later. Cut the fennel in half and remoce the stack and outter layers. Slice the fennel.

	Peel the zest from one lime and slice it.
Finely chop the lime zest and squeeze out the juice of the lime.
	Bring two liters of salted water to boil, then add 400 g of fresh pasta and the fennel slices.

Add 200 grams of green baby aspargus, 200 grams of shrimp and the lemon zest.

	After eight minute, set aside some pasta water in a small measuring cup. Then drain the pasta.
In the warm pot, add the lime juice, two tablespoons of olive oil and one tablespoon of italian herbs (pepper, salt, rosemary, garlic, chili, sage, thyme, majoram, oregano).
	Place back the pasta and toss well, adding a little pasta water to loosen.
Sprinkle tha pasta with the fennel tips.

Category : fish, quick dish, warm dish

27th May2018

Salmon spinach packets

by marie

(2 servings)

Preheat oven to 190 degrees Celsius. For 2 pieces of aluminum foil a 25 cm fold up the edges.
	Place 2 pieces of salmon fillet on the two pieces of aluminum foil.
Wash 250g baby spinach, remove stalks, chop finely and spread on salmon.

	Wash 9 cherry tomatoes and cut into small pieces.
Spread the tomato pieces, 9 olives, a little garlic and 2 tablespoons of butter on the spinach. Season with pepper.
	Cover the packages with one piece of aluminum foil, fold the edges and prick the foil several times with a fork.
Bake for 15 minutes.

Category : fish, quick dish, warm dish

14th Jan2018

Prum and Apple Goulash

by marie

(2 servings)

	Quarter 250 grams of prunes.
Place the prunes over night in one glass of Madeira.
	Peel and dice 250 grams of onions.
Cook the onions translucent in 2 tablespoons of oil.
	Add 500 grams of (boar) goulash.
Cook it for 10 minutes.
	Peel and dice 250 grams of apples.
Add apples and prunes (with madeira).
	Let it simmer for 30 minutes.
Add one cup of sour cream and season with salt and pepper.
	Serve with cooked potatoes or pasta.

Category : meat, warm dish

04th Mar2017

Haunch of Venison with Pretzel Crackling

by marie

(6 servings)

	Spice one haunch of venison with salt and pepper.
Heat one tablespoon of oil in an oven safe pan. Roast the haunch from both sides.
	Place the pan in the oven for one hour at 180 degrees Celsius.
Mix 150 grams of butter, two tablespoons of mustard, salt and pepper.
	Add two eggs.
Dice two pretzels.
Glaze one diced onion in two table spoons of oil with two tablespoons of caraway and two tablespoons of marjoram.
	Add one handful of sliced parsley and the diced pretzel.

	Add the mixture to the butter mixture.
Place the crackling on the haunch and bake it for 10 minutes.
	Serve with beetroot and potato muffins.

Category : meat, warm dish

29th May2016

Mould Cheese Cannelloni

by marie

(4 servings)

Hash and roast 80 grams of pine nut.

	Dice 700 grams of blanched broccoli, cauliflower and romanesco.
Grate 100 grams of parmesan cheese.
	Mix 100 grams of gorgonzola, 100 grams of roquefort and 100 grams of crème fraîche.
Add one tea spoon of pepper.
	Mix all the ingredients for the stuffing.
Spread 100 grams of crème fraîche in an baking dish.
	Cook 16 lasagna sheets, three or four at a time, for 5 minutes in boiling salt water.
Place two table spoons of stuffing on each lasagna sheet and roll it to cannelloni.
	Place the cannelloni in the baking dish and cover with two cans of diced tomatoes and 100 grams of grated cheese.
Bake the cannelloni for 30 minutes at 180 degrees Celsius.

Category : warm dish

22nd May2016

White Tomato Soup

by marie

(4 servings)

Heat three table spoons of olive oil and four cloves of garlic in a large pot.
	Peel and slice three onions and cook them translucent.
Grind one tea spoon of coriander seeds, one tea spoon of fennel seeds, one tea spoon of caraway, one tea spoon of black pepper, four cloves, one small piece of cinnamon and one mace in a mortar and cook the spices and two bayleafs with the onions.

	Deglaze with the peel and juice of one orange.
Add two kilograms of diced tomatoes and one liter of vegetable stock.

	Let it simmer for 30 minutes
Pass the soup through a sieve and collect the liquid.
	Carpet a sieve with a linen towel and filter the liquid.

Add one cup of whipped cream.
	Serve with dill and cheese bisquits.

Category : soup, warm dish

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