I apologize for not posting anything. I have been renovating and that has taken all of my time and energy. Needless to say, you got to eat something and it feels like I have not been cooking in ages.
This is perfect for times when it need to be quick and easy. I used the Gnocchi from the refrigerated section, they take only two minutes once the water is boiling and the sage butter is absolutely great.
Prepare the Gnocchi according to package directions. (easy, right!)
For the sage butter, all you need is butter and fresh sage leaves.
Melt the butter in a pan and add the sage leaves. Let that simmer on medium heat until the leaves become crispy and the butter is slightly browned.
Serve the butter with the sage leaves over the Gnocchi and sprinkle with a bit of salt, if desired.
The amounts of everything depends on the people you want to feed. I used two packs ( 800g) of Gnocchi for 3 people ( keep in mind, Gnocchi are filling) and about 1/3 cup of butter with about 15 sage leaves.
Serve with fresh, crunchy french bread.
Perfect, fast, great!
Sorry, no pictures ( could not find my camera in my renovating mess).
Wednesday, March 19, 2014
Sunday, March 9, 2014
Panini's
I really like Panera bread. Here in Germany I definitely miss it.
So, I have to recreate one of my favorite sandwiches. Tomato - Mozzarella Panini.
I like to use Ciabatta bread but you can use any bread you like.
You can either use one of those panini grills or you can just use a heavy pan to press down on the bread. Either way it works.
Pesto
Tomatoes
fresh Mozzarella
sun dried tomatoes
salt and pepper to taste
Cut the bread in half and spread pesto on the bottom half. Slice up the tomatoes and cover the entire bread. Season with salt and pepper. Drain and cut the Mozzarella in slices and lay on top of the tomatoes. Chop the sun dried tomatoes ans sprinkle on the Mozzarella. Place the top of the ciabatta bread on the sandwich and heat some butter in a frying pan and start frying the bread on medium heat, pressing down on it, as it's frying. You want the cheese to melt and the outside to be just golden brown and crunchy.
I like to serve it with chips, pickles and olives. In winter it goes good with a cup of soup and in the summer I like to pair it with a Greek salad.
So, I have to recreate one of my favorite sandwiches. Tomato - Mozzarella Panini.
I like to use Ciabatta bread but you can use any bread you like.
You can either use one of those panini grills or you can just use a heavy pan to press down on the bread. Either way it works.
Tomato - Mozzarella Panini
1 Ciabatta breadPesto
Tomatoes
fresh Mozzarella
sun dried tomatoes
salt and pepper to taste
Cut the bread in half and spread pesto on the bottom half. Slice up the tomatoes and cover the entire bread. Season with salt and pepper. Drain and cut the Mozzarella in slices and lay on top of the tomatoes. Chop the sun dried tomatoes ans sprinkle on the Mozzarella. Place the top of the ciabatta bread on the sandwich and heat some butter in a frying pan and start frying the bread on medium heat, pressing down on it, as it's frying. You want the cheese to melt and the outside to be just golden brown and crunchy.
I like to serve it with chips, pickles and olives. In winter it goes good with a cup of soup and in the summer I like to pair it with a Greek salad.
Thursday, March 6, 2014
Rouladen
Love those Rouladen. This is a bit more time consuming but it is well worth it.
I like to make Rouladen with sweet and sour apple cabbage and Semmelknödel.
For the Rouladen, have your butcher cut top round beef in about 1/4 inch thick slices.
You want a good size thin piece of beef, so you can roll it up with a filling. 1 Roulade is one portion.
Rouladen:
4 ( for 4 people ) slices of beef about 1/4 inch thick
1 onion, in slices
1 good size pickle, cut in quarters
8 strips bacon (raw)
mustard, salt, pepper, paprika
Wash and dry the beef and lay it out flat. Season it with salt, pepper and paprika on one side, flip and do the same on the other side. Now spread the mustard on the meat and lay the bacon pieces on top, making sure they don't lap over the sides. Take 1/4 of the onions and one quarter of the pickle and place it on one side of the meat.Now roll it up jelly roll style, securing it with a toothpick.
Brown them in a pan and add water to cook through. About 1-1 1/2 hours.
Season the gravy with more salt and pepper and thicken it with flour. ( see Sauerbraten for thickening gravy )
I like to make Rouladen with sweet and sour apple cabbage and Semmelknödel.
For the Rouladen, have your butcher cut top round beef in about 1/4 inch thick slices.
You want a good size thin piece of beef, so you can roll it up with a filling. 1 Roulade is one portion.
Rouladen:
4 ( for 4 people ) slices of beef about 1/4 inch thick
1 onion, in slices
1 good size pickle, cut in quarters
8 strips bacon (raw)
mustard, salt, pepper, paprika
Wash and dry the beef and lay it out flat. Season it with salt, pepper and paprika on one side, flip and do the same on the other side. Now spread the mustard on the meat and lay the bacon pieces on top, making sure they don't lap over the sides. Take 1/4 of the onions and one quarter of the pickle and place it on one side of the meat.Now roll it up jelly roll style, securing it with a toothpick.
Brown them in a pan and add water to cook through. About 1-1 1/2 hours.
Season the gravy with more salt and pepper and thicken it with flour. ( see Sauerbraten for thickening gravy )
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