Month: June 2021
Ingredients: 800 g potatoes, olive oil, Pepper salt
For the sauce or dip: 4 tbsp mayonnaise, 4 tbsp sour cream, 10 g chives, 10 g flat parsley, 10 g tarragon leaves, 10 g dill + extra, 10 g basil + extra, 1 garlic clove juice of 1 lemon, splash of water
Clean the potatoes, but you don’t have to peel them.
Cook the potatoes until cooked through. Drain and leave to cool. Cut in half.
Put a grill pan on the heat and let it get hot. Drizzle the potatoes with olive oil and grill them in the pan on both sides. Season with salt and pepper.
Make the green goddes dressing:
Mix the mayonnaise, sour cream, chives, parsley, tarragon leaves, dill, basil and garlic with a hand blender to form a nice, smooth green sauce.
Season with pepper, salt and lemon juice.
If it’s too thick, you can add a small splash of water.
Serve the grilled potatoes with the green goddess dressing. Finish with a few tufts of herbs.
Ingredients for the winner fresh drink of 2021
for four persons:
2 rhubarb stems, 2 tablespoons raspberry syrup, 4 tablespoons rhubarb syrup, 1 tablespoon cane sugar, 750 ml mineral water, 4 branches of lavender (fresh or dried, pay attention to uncolored branches), ice cubes.
Peel the rhubarb and cut into thin slices. Mix the syrup, sugar and mineral water in a large bowl and add rhubarb slices.
Squeeze the lemon juice and divide in 4 glasses. Pour the syrup into the glasses and toss with ice cubes and garnish with fresh lavender branches.
These special spring-summer mushroom’s common names are crab-of-the-woods, sulphur polypore, sulphur shelf, and chicken-of-the-woods. Its fruit bodies grow as striking golden-yellow shelf-like structures on tree trunks and branches. Old fruitbodies fade to pale beige or pale grey. The undersurface of the fruit body is made up of tubelike pores rather than gills.
Laetiporus sulphureus is a saphrophyte and occasionally a weak parasite, causing brown cubical rot in the heartwood of trees on which it grows. Unlike many bracket fungi, it is edible when young, although adverse reactions have been reported.
Due to its taste, Laetiporus sulphureus has been called the chicken polypore and chicken-of-the-woods (not to be confused with Grifola frondosa, the so-called hen-of-the-woods).
Many people think that the mushroom tastes like crab or lobster leading to the nickname lobster-of-the-woods. The authors of Mushrooms in Color said that the mushroom tastes good sauteed in butter or prepared in a cream sauce served on toast or rice. It is highly regarded in Germany and North America.
Young specimens are edible if they exude large amounts of a clear to pale yellow watery liquid. Only the young outer edges of larger specimens should be collected, as older portions tend to be tough, unpalatable, and bug-infested. The mushroom should not be eaten raw. Certain species of deer consume this type of mushroom.
Braised lamb with mushroom and green asparagus with quark noodle
Ingredients:1 large onion, quartered, 1 leek, halved lengthwise, 500 gr green asparagus, peeled, 1 large carrot, quartered, 1 garlic head, halved horizontally, 3 thyme sprigs, 3 parsley sprigs, 3 rosemary sprigs, 1 fresh bay leaf, 1 tablespoon whole black peppercorns, One 8-pound semi-boneless leg of lamb (aitch bone removed), salt, 2 quarts chicken stock or low-sodium broth
- Step 1 Preheat the oven to 500°. In a roasting pan that’s large enough to hold the lamb, spread out the vegetables, herbs and peppercorns. Season the lamb generously with salt. Set the lamb on top of the vegetables and roast for about 25 minutes, until the lamb is lightly browned.
- Step 2 Add the stock to the pan and cover the pan with foil. Reduce the oven temperature to 300° and braise the lamb for 2 hours. Uncover the lamb and cook for 1 hour longer, until deeply browned on top and the meat is very tender. Let the lamb rest in the juices for 15 minutes, then transfer it to a carving board. Strain the cooking juices, discarding the solids, and spoon off the fat. Slice the lamb 1/4 inch thick and serve with some of the cooking juices.
- Step 3 Serve with roasted vegetables and with the quark noodles or with the Italian gnocchi.
Ingredients: ⅓ cup plain bread crumbs, ½ cup milk, 2 tablespoons olive oil, 1 onion, diced, 1 pound ground beef, 1 pound ground pork, 2 eggs, ¼ bunch fresh parsley, chopped 3 cloves garlic, crushed 2 teaspoons salt, 1 teaspoon ground black pepper, ½ teaspoon red pepper flakes, 1 teaspoon dried Italian herb seasoning, 2 tablespoons grated Parmesan cheese
For the sauce: 1 can tomato purée, 2 tbsp butter, 1 big tablespoon flour, 1 teaspoon estragon, salt and pepper
Step 1 Cover a baking sheet with foil and spray lightly with cooking spray.
Step 2 Soak bread crumbs in milk or in water in a small bowl for 20 minutes.
Step 3 Heat olive oil in a skillet over medium heat. Cook and stir onions in hot oil until translucent, about 20 minutes.
Step 4 Mix beef and pork together in a large bowl. Stir onions, bread crumb mixture, eggs, parsley, garlic, salt, black pepper, red pepper flakes, Italian herb seasoning, and Parmesan cheese into meat mixture with a rubber spatula until combined. Cover and refrigerate for about one hour.
Step 5 Preheat the oven to 425 degrees F (220 degrees C). Using wet hands, form meat mixture into balls about 1 1/2 inches in diameter. Arrange onto prepared baking sheet.
Step 7 Bake in the preheated oven until browned and cooked through, 15 to 20 minutes.
Step 8 Prepare sauce. Heat some butter in a frying pan, add 1 tablespoon of flour. Pour tomato can or purée over flour add some water, salt and pepper to taste and flavour with 1 tablespoon estragon. Pour 100 ml cream and let it cook for 2 minutes.
Step 9 Serve meatballs in the sauce.