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Geroestetes Knochenmark Auf Zwei Arten – Loaded Potato Skins – aus Resten kochen Ich hatte vor Kurzem Baked Potatoes gemacht und hatte welche uebrig. Was macht man damit, ausser Kartoffelbrei? Natuerlich Loaded Potato Skins. Ich habe einfach Dinge genommen, die ich zuhause hatte und so ein neues Mahl kreiert. Ich habe sie als Vorspeise serviert. ************ A short time ago I made Baked Potatoes and I had some leftovers. What do you do with them other than mashed potatoes? Loaded potato skins! I just added ingredients I had at home. So, I could create a new meal and I served it as a starter. Man braucht dazu: Ca 6 Baked Potatoes ½ Buechse Maiskoerner 2 EL gebratene Speckwuerfel (ich habe die Gekauften genommen, die ich noch von den Baked Potato Toppings hatte) 3 Fruehlingszwiebeln, gehackt 1 handvoll Reibkaese 100 g Frischkaese Salz und Pfeffer Paprika Chili Die Kartoffeln halbieren und das Weiche der Kartoffeln bis auf 5 mm aus den Kartoffeln kratzen. Die Fuellung zerdruecken und mit allen anderen Zutaten mischen. Sehr gut wuerzen. Die Kartoffelschahlen in eine eingefettete Gratinform legen, mit der Fuellung gut belegen, etwas Reibkaese darueber streuen und im Ofen bei 200 C Grad 20-30 Minuten backen. Die Kartoffelschahlen heiss servieren. ************ You need: Approx. 6 Baked Potatoes ½ can Kernel Corn 2 tbsp fried Bacon Bits (I used the store-bought ones I still had from the toppings) 3 Spring-Onion, chopped 1 handful grated Cheese 100 g Cream Cheese Salt and Pepper Paprika Chili Cut the potatoes into halves and scrap the inside out until you are left with a 5 mm thick layer. Mash the filling and mix it with all other ingredients. Season very well. Put the potato skins into a greased gratin dish and fill them well. Sprinkle with grated cheese. Bake in the oven at 200 C for 20-30 minutes. Serve hot! Kraeutergarten-Focaccia – Herb Garden Focaccia Mein Liebster hatte wiedermal Geburtstag und dieses Jahr, weil es ja und rund um die Welt etwas anders ist, als ueblich, habe ich auch eine etwas andere Geburtstagsparty gemacht fuer ihn. Normalerweise hatten wir eine BBQ Party auf dem Dach. Da waren dann so ca 35 Gaeste dabei. Das geht jetzt nicht (das heisst, bei uns ist das kein Problem mehr, wir duerfen schon solche Parties machen) und ich will auch nicht mehr solche stressigen Parties organisieren und bekochen, danach ist man total fertig und man konnte es eh nicht geniessen. So habe ich nu rein paar seiner besten Freunde eingeladen, im Nachmittag zum Snack und Sirup trinken. Danach sind wir am Meer entlang gewandert. Geendet hat der Walk in unserem Club, wo wir dann im Restaurant das Fest mit einem feinen Dinner beendet haben. Es war so schoen! Zum Snack habe ich unter anderem eine Focaccia machen wollen. Sie sollte aber besonders schoen sein. Deshalb habe ich sie mit Kraeutern und anderem dekoriert. Dieser Trend besteht jetzt schon etwas laenger, zum ersten Mal sah ich es bei Blondie & Rye, sie ist echt eine Artistin mit Brotteig!!!! ************ The best husband of all had a birthday and as there is a new normal now all around the world, I changed his celebration to a whole new experience. Normally we gave a BBQ on our roof, with up to 35 guests. Now, in these strange times, this is not possible (actually, it would be possible where we live, we can give parties on our roof now) but I also wanted to enjoy the party. If you have to cater and cook for 35 people, nothing is very enjoyable. At the end you are stressed out completely! So, I just invited a few of his best friends to a snack in the afternoon with some homemade syrup, and later we walked along the waterfront to our club for dinner. It was absolutely beautiful! For a snack I wanted to bake a focaccia, but it needed to look beautiful. So, I decorated it with an herb garden. The idea is from Blondie & Rye, she is an artist with her sourdough!!! Fuer den Pizzateig benuetzt man dieses Rezept! Der Teig muss mindestens 2 Stunden geruht haben! Dann zieht man ihn zu einem Rechteck aus, ich walle ihn nicht platt. Nun kann man sich total kuenstlerisch auslassen und den Teig so belegen, wie man wuenscht. Dazu kann man zum Beispiel diese Zutaten benuetzen: Frische Kraeuter wie Thymian, Schnittlauch, Rosmarin, Petersilie, Dill, Oregano. Kirschtomaten Rote Zwiebeln Oliven Spargeln Mini-Pepperoni etc Ich habe alles leicht in den Teig gedrueckt, mit etwas grobem Salz bestreut und dann im Ofen bei 220 C Grad ca 20-30 MInuten gebacken. Man kann die Focaccia warm servieren. ************ For the dough use this recipe! After the dough has rested for at least 2 hours you just pull it to a rectangle. I do not flatten it with a rolling pin! Now you can be as creative as you like! For example, you could use these ingredients: Fresh herbs like Thyme, Chives, Rosemary, Parsley, Dill, Oregano. Cherry Tomatoes Red Onions Olives Asparagus Mini-Pepperoni/Capsicum I pushed everything slightly into the dough, sprinkled it with some coarse sea salt and put it into the oven at 220 C for 20-30 minutes. You may serve it warm! Gnocchi di Barbabietole – Gnocchi with Beetroot Ich liebe Gnocchi, sie bringen viele Kindheitserinnerungen zurueck. We ich bereits in einem anderen Rezept geschrieben habe, musste meine Mutter Gnocchi fuer meinen Geburtstag machen. Keine Gnocchi, kein Geburtstag! Damals gabs keine grossen Geburtstagsfeiern, aber wenn’s Gnocchi gab, btrauchte ich das auch nicht! Ich versuche nun, moeglichst viele verschiedene Gnocchi zu machen und einige sind schon hier auf dem Blog. Zum Beispiel findet man hier das Rezept fuer die Violetten Suesskartoffel Gnocchi, die gruenen Spinat Gnocchi, und die Ricotta Gnocchi. Und nun bringe ich Euch die roten Gnocchi mit Roter Beete/Randen! ************ I love Gnocchi, it brings back so many childhood memories. As I had written before, my mother had to make Gnocchi for my Birthdays, no Gnocchi, no Birthday. At that time you didn’t get big Birthday parties, but we didn’t need them if we got Gnocchi! I now try to make as many different Gnocchi as possible, as you can see, I already have posted a few of them. There are the Gnocchi made with purple sweet potatoes, the green spinach Gnocchi, and the Ricotta Gnocchi. And now I bring you some red Gnocchi, colored with beetroot! Fuer 4 Personen: 1 kg mehlige Kartoffeln 200 g Rote Beete/Randen 400-500 g Mehl, evt mehr oder weniger, je nach Feuchtigkeit Fuer die Sauce: 2 Schweizer Bratwuerste oder 3-4 Deutsche Nuernberger Wuerste Falls Ihr die Sauce vegetarisch machen wollt, lasst die Wuerste weg und benuetzt die doppelte Menge Pilze 200 g Champignons 1 Zwiebel 2 Knoblauchzehen frischen Thymian Salz und Pfeffer Paprika Chili 1/2 Bund Petersilie 100 ml Weisswein 150 ml Sahne Die Kartoffeln sehr weich kochen und kurz an der Luft antrocknen lassen, dann schaehlen. Die Rote Beete/Randen sehr weich kochen und schaehlen. Beides durch die Kartoffelpresse druecken. Die Masse sollte noch warm sein. Nun langsam das Mehl einkneten, bis ein nicht klebeneder, weicher Teig entsteht. Da muss man etwas darauf achten, dass m an nicht zuviel Mehl einknetet oder die Gnocchi werden hart. Aus dem Teig fingerdicke Rollen machen und davon kleine Stuecke abschneiden. Diese ueber das gerillte Holz oder eine Gabel druecken, fuer die Rillen. Die Gnocchi koennen soweit vorbereitet werden! Fuer die Sauce die Zwiebel und Knoblauchzehen hacken und in wenig Oel anbraten, den frischen Thymian hacken und dazu geben. Die Wuerste in kleine Stuecke schneiden und zugeben. Alles gut durchbraten. Die Champignons klein schneiden und zugeben. Alles gut wuerzen, die gehackte Petersilie zugeben und mit dem Weisswein abloeschen. Auf kleinem Feuer ca 30 Minuten koecheln lassen. Dann die Sahne zugeben und nochmals 5 Minuten koecheln lassen. Die Gnocchi in gesalzenes, kochendes Wasser geben und abschoepfen, wenn sie obenauf schwimmen. Mit der Sauce mischen und mit geriebenem Parmesan servieren. ************ For 4 Persons: 1 kg waxy Potatoes 200 g Beetroot 400-500 g Flour, more or less, depending on the humidity For the Sauce: 2 Swiss Bratwurst/Sausages or 3-4 German Nuremberg Sausages If you like the sauce to be vegetarian, just use the double amount of mushrooms and omit the sausages 200 g Button Mushrooms 1 Onion 2 cloves of Garlic fresh Thyme Salt and Pepper Paprika Chili 1/2 Bunch Parsley 100 ml White Wine 150 ml Whipping Cream Boil the potatoes until very soft and let them shortly dry a little. Then peel them. Cook the beetroots until very soft and peel. Now press them both through the potato press. The mass should still be warm. Now start adding the flour, a little at the time and knead it in. You should only use as much to make a soft, non sticky dough. Do not add too much flour or the Gnocchi will get hard. Make finger thick rolls from the dough and cut into small pieces. Roll those pieces over the wooden Gnocchi board or a fork for the special design of Gnocchi. You can prepare the Gnocchi up to this step. For the Sauce chop the garlic and onion and fry in a little oil. Add the chopped thyme. Cut the sausages into small pieces and add them. Season well and let fry well. Chop the mushrooms and add them together with the chopped parsley. Pour in the white wine and let simmer for 30 minutes. Then add the whipping cream and let simmer for another 5 minutes. Cook the Gnocchi in salted boiling water until they float. Mix them with the sauce and serve with grated Parmesan.
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