Fresh summer salad with mustard honey dressing

Ingredients:

Salad what kind you prefere,

I chose a mixture of different salads
1 red pepper
1 avocado
2 spoons of sunflowersee
1 spoon of flax seeds
1 spoon of capers

Additionally you can add, tomatoes, oranges, champinones, corn, all different kinds of salad, carrots, dried fruits, parmesan, goat cheese, ... be creative

Dressing:

Mix the following ingredientes in a glas:
9 spoons olive oil
3 spoons balsamico vinegar
1 teaspoon honey
1 teaspoon dijon mustard
salt, grounded pepper

mix the dressing until the honey is part of the liquid

Then mix the dressing with the salad

add some parmesan on the top,

enjoy!

Rindsrouladen mit Salzkartoffeln

Zutaten:


1 Liter Rindssuppe / Beef broth
4 große Rindschnitzel oder Rouladenfleisch / escalope (beef)
1 Zwiebel / onions
4 Knoblauchzehen / garlicgloves
2 Karotten / carrots
2 Gelbe Rüben / yellow carrots
2 Essiggurken / gherkins
8 Scheiben Speck oder lange Speckstücke (so lang wie die Schnitzel breit sind)
4 Erdäpfel / potatoes
Estragonsenf / estragonmustard or dijonmustard
Pfeffer, Salz / grounded pepper, salt
2 Esslöffel glutenfreies Mehl / spoons glutenfree flour
6 Esslöffel Sonnenblumenöl / sunflower oil
3 Esslöffel Kapern / caper
Zahnstocher aus Holz oder Garn um die Rouladen zusammenzubinden /
toothpicks or yarn to fix the roulades.

Als erstes die Rindsuppe zubereiten.

Die Karotten und die Essiggurken längs vierteln.

Die Ziebeln und den Knoblauch sehr fein hacken.

Die Rindsschnitzel klopfen, ganz dünn mit Senf bestreichen, salzen und pfeffern.

Nun werden die Rindrouladen gerollt.

Speckblätter als erstes auf das Schnitzel legen danach je 2 Karotten-, Gurken- und gelbe Rübenstücke quer darauflegen.

Dann die Rindsrouladen einrollen und mit einem Garn oder Zahnstocher fixieren.

Nun werden die Rindsrouladen in Sonnenblumenöl scharf angebraten bis sie außen nicht mehr rosa sind. Anschließend ab in die Suppe damit, in welcher sie für eine Stunde oder länger gekocht werden.

Nach 40 Minuten Wasser für die Kartoffeln aufstellen und Sie in Salzwasser kochen (ca 20 min) bis sie essfertig sind.

Dann die fein gehackte Zwiebel und den Knoblauch in Bratensaft anbraten. 

Das Mehl hinzugeben und das ganze kurz anschwitzen lassen, dann mit einem oder 2 Schöpfern Suppe von den Rindsrouladen die Sauce zubereiten. Diese mit Salz, Pfeffer und Kapern abschmecken. Dabei darauf achten, dass keine kleinen Mehlbrocken zurückbleiben, vor allem bei glutenfreiem Mehl.

Dabei darauf achten, dass keine kleinen Mehlbrocken zurückbleiben.

Nun kann die Suppe in der die Rouladen gekocht haben mit frischer Petersilie und ein wenig Pfeffer als Vorspeise gereicht werden.
Darauf achten, dass die Rouladen in der Zwischenzeit nicht auskühlen.

Vor dem Servieren der Rouladen den Garn oder die Zahnstocher entfernen und sie in der Mitte entzwei schneiden.

Gedämpftes oder blanchiertes Gemüse oder ein Sommersalat würden als Beilage sehr gut passen.

Mahlzeit!

Asparagus caramelized with goat cheese and mango-chilli sauce

Ingredients:

500 gram of green asparagus
50 gram de goat cheese
6 spoons sugar
5 spoons chopped mango pieces
1 little fresh chili or chili powder
salt

First cut off the ends of the asparagus,
then cook the asparagus for about 5 minutes in salted water
caramelize the sugar in a pan
when the sugar is liquid add the asparagus and fry it for about 3 minutes

mango-chilli sauce:

Mix the chopped fresh mango with the chopped chilli and some salt

place the asparagus on a plate on the top put the goat cheese and next to it the mangochutney

A little bit of grounded pepper on the top

Ready ;)

Tajin - Moroccan Dish with Chicken

Tajine:

Recently i was traveling through Morocco, and inspired of the old traditional dishes. I had to do it myself. In the picture on the top there are all the fresh ingredients i used for the chicken tajine.

What i learnd quite fast, when you cook in morocco it takes hours, so take your time for this you need 6 hours.

Ingredients:

Olive oil

2 onions

6 gloves of garlic

2 tomatoes

3 carrots

2 zuccini

2 green chilis

3 potatoes

2 handful of peas

10 prunes

pumpkin

5 spoons of chickpeas

1 whole chicken (with liver, heart and kidney)

fresh parsley and coriander

1 inserted lemon (you can use fresh lemonjuice instead)

Tajine mixture of spices (Cayenne pepper, turmeric, coriander, cumin, black cumin, pepper, fenugreek seeds, pepper, allspice, mustard seeds, chillies, ginger, fennel, garlic, cardamom)

olives and bread to serve.

For cooking you definitely need a steaming pot.

First you chop all the vegtables in not too tiny pieces because you will cook them for a long time, you dont want them to fall apart.

Then cut the chicken and put a lot of the tajine mixture of spices, salt and oil on the chicken. Let the chicken rest for about 2 hours so it is able to absorb the taste.

Now cover the ground of the steaming pot with fresh parsley and put the chicken pices(withot the offals) on top, like on the next picture.

Boil up the water, and start steaming the chicken. (with lid) This will take at least 3 hours better 6;).
Check every hour, if there is still water in the pot, if not add more.

Start with this section after 4 hours of steaming the chicken.


First sear the chopped onions, garlic, offals, one of the chilis and tajine spices for about 5 minutes n oil.
Then add some chicken soup from the steaming pot and boil it.

Add the vegtables in this order, potatoes, carrots, tomatoes, pumpkin, zuccini.

It depends how you want the vegtables i added them 30 minutes before the chicken was finished.
You also can add them 1 hour before. Only the pumpkin should no be cooked longer than 15 minutes.

Best serving in a traditional Tajine pot with fresh coriander, olives, prunes, fresh bread and Moroccan Tea.

Enjoy!!!

Shaman Tea from Costa Rica

Once while traveling throug costa rica, i was very ill and i met a young shaman, he aksed me if he should come to my place and make a tea for me which will cure my illness.
I was sick of beeing ill so i was happy for this opportunity, he went to a shop and bought all these ingredients and made this tea for me, i was feeling very good afterwards and after one day i was cured. ;)
So if you have a flue, cough or a cold this will help your body to kill the bacterias, you will heat up and sweat all the bad stuff out.
Also the honey is good for your throat, the lime gives you vitamin C.

This tee also will keep you warm during winter and strenghten your immune system.

Ingredients:

1 liter of water
6 Spoons of grated ginger
a half hand of fresh mint
4 spoons of honey
juice of one fresh lime


boil up the water

add the grated ginger and bloil it for 30 secounds

then sieve the ginger out of the water, because all the good things are already in the tea, if you cook it longer the will disapear,

if you want the tea stronger add first 6 spoons ginger cook in for about 4 minutes and then add another 4 spoons for 30 secounds.

add the fresh mint the honey and the fresh limejuice

mix it and enjoy

Moroccan Tea

Green Tea is also very good for your body because it is full of polyphenoles and they are free radicals which destroys bad cells and slow down their growth. So it is preventive for cancer.

Dont drink now one cup of green tea after the other, like always if you hyperbolism its bad for your liver, more than 5 cups a day are too much.

Ingredients:

1 Liter of water
4 Spoons of chinese green Tea
a handfull of fresh mint
4 Spoons of sugar


Boil up the water and add the green Tea

cook it for about 3 minutes

add the fresh mint and cook it for about 1 minute

then add the sugar mix it and your tea is ready

enjoy! 

Mi Variation de Paella

Mi variación de Paella:

Intgredientes:

2 Cebollas

4 dientes de ajo

2 cucharas de jengibre cortado fino

2 Pimientos uno rojo cortado en rayas

0,5 kg de frijoles blancos

0,5 kg de conejo

0,5 kg de pollo

1 kg de mejillones

0,3 kg de sepia

0,5 kg de camarones

1 kg de Arroz (para paella, risotto)

3 - 4 litros de caldo de conejo o pollo o pescado(depende cual sabor te gusta mas)

½ litro de vino blanco

Especias: 3 hilos de azafrán, una cucharilla de curuma, una cucharilla de pimentón negro, 1-2 cucharillas de sal, y chili cuando quieren algo picante,

Puede que necesiten más cantidad de estas especias, yo siempre las añadado a ojo y voy probando ;) también depende de lo fuerte que esté el caldo.

• Primero como siempre tienen que cortar las verduras y la carne en piezas como quieren y limpian los mejillones y las sepias. Yo prefiero quitar la piel y la cabeza de los camarones, así son más fáciles de comer. Pero dejaremos las cabezas en la paella porque tienen mucho sabor.

• Primero necesitan una paella grande y empiezamos con aceite, carne y pimenta negra hasta que la carne tenga un color dorado

• Quitamos la carne de la paella, ahora tenemos que sofreír la sepia unos dos o tres minutos, después añadimos la cebolla, el ajo y el jengibre. Rehogamos esto unos dos minutos

• Seguimos con los frijoles y las cabezas de los camarones.

• Ahora añadimos el arroz y lo rehogamos un poquito también.

• Hechamos el vino blanco y añadimos azafrán, cúrcuma, picante, pimentón, 2 litro de caldo y la carne

• Esperamos hasta que la paella esté hirviendo.

• Ahora solamente tenemos que remover

Estamos cerca;),

• Después de 15 minutos normalmente no queda mas agua

• Entonces ponemos los ultimos 2 litros de caldo adentro y esperamos hasta que la paella esté hirviendo otra vez y añadimos los camarones, los mejillones y los pimientos. Después de 10 minutos más, pruebamos el arroz.

• Si el arroz no esta bien hecho, añadimos más agua,

Que aproveche