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!

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!!!

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

Pasta Arbiatta

Ingredients:

Leave out the parmesan, so its lactosefree and Vegan ;)

2 Spoons of oil
2 Onions
4 Cloves of Garlic
6 Tomatoes (the tomesoes should be very juicy if not add instead tomato
2 Chilis (depends how spicy you want it)
2 Spoons of Tomato paste
Parmesan
50ml Whitewine
500 g Glutenfree Spaghetti
Spices: Salt, Pepper



First chop the onions in litte pieces, chilis chopped as small as possible, the Garlic in thin slices, tomatoes in cubes 2x2 cm

Heat the oil and sear the onions for about 3 minutes

Add the two spoons of tomato paste, the garlic and the chili

Sear it for about 2 minutes then deglaze it with the wine and add the tomato cubes.

Now let it cook for about 10 minutes so also put the noodles in the boiling water

Enjoy!!

Onion Soup - soupe à l'oignon

Ingredients:

50g Butter (lactosefree)

1 Kg Onions

4 Cloves of garlic

2 Spoons of flour (glutenfree)

1.5 - 2 Liters of Beef Broth

0,3 - 0,5 Liters of whitewine

And a strong cheese, i would recommend Mauntencheese from France (also lactosefree if you want)

Some slices of Toast (without Sugar!!)(glutenfree)

Spices: Salt, Pepper, a little bit of nutmug

• First chop the onions and two of the colves of garlic.

• Melt the butter in your pan

• Then stew the onions and the chopped garlic in it until it gets golden (ca 4 minutes)

• Add the two spoons of flour and stew it for another 4 minutes and keep stiring it

• Now add the wine and the Broth and cook it with low heat for about 25 minutes and heat up your oven

• Now season to taste

• Put the soup in a bowl (please be smart enough not to use glass bowls)

• Put in a slice of bread and put the cheese on the top

• Put the bowls in the oven turn on the grill function and leave it there until the cheese is melted and a little bit brown.

Enjoy

Steamed Langostinos

Yummy

these are some langostinos in colombia, very delicious :)

Ingredients:

fresh Langostinos (this will be good with all kinds of langostinos also small ones)

2 Onions

4 garlic cloves

1 Spoon chopped ginger

3 carrots

red and green pepper

3 tomatoes

250ml whitewine

Spices: curry, ginger, fresh grounded pepper, salt

• Chop all the vegtables and start with the onions then ginger and garlic

• Add first the carrots and sear it for 3 minutes 

• Add the other vegtables

• add the wine

• when its is boiling add the langostinos so that they will be steamed

• this will take about 20 minutes when you have very big ones, if you have small ones maybe 10, you also can see it in the colour of the skin when they are not precooked, it will change during the steaming

• and dont eat the intestine, when you opend the Langostino its easy to remove it

Serve with lemon and a glas of whitewine

Enjoy!!!

Black Rice with Squid

Ingredientes:

300g squid/calamari

ink from squids/calamari

1 onion - chopped

5 garlic cloves - chopped

4 carrots - chopped in pieces whatever size you prefer them

2 tomatoes

a handful of mushrooms

1 zucchini

one half of red pepper

500g of rice (risottorice)

300ml whitewine

1,5 l of fishsoup (for the recipe of a delicious fishsoup look for soup in the labelsection)

pepper, chili, salt, lemon, parmesan, parsley, cilantro

• first chop all the vegtables

• then heat up a pan and add the onions 

• then carrots

• then sliced squid with the chopped garlic

• add the chopped tomatos 

• deglaze it with a little shot of whitewine

• then add mushrooms, red pepper, zucchini and sear for about 5 minutes (until all the water is gone)

• then add the ink of the squids if you buy it in packages you will need four of them

• add the rice and fry it also a little bit

• deglaze it again with the rest of the whitewine

• add the soup and cook it for about 20 minutes until the water is all absorbed by the rice

• check if your rice is ready, if not add some more water

• add the herbs as much as you like - don't be shy ;)

• serve it with lemon, persley and if you want cilantro

Beef Broth

a piece of celery

4 carrots

2 parcley roots

green onion

1 onion

2 garlic cloves
2 slices of ginger
2 laurel leaves
2 juniper berrys
bunch of fresh parsley leaves 

0,5 - 1 kg parts of beef, bones
2 liters of water

• first sear the chopped onion and the garlic a little bit in olive oil

• add the vegtables and sear it

• add the bones and beef and sear it aswell until its golden

• add 2 liters of water, the laurel leave and the juniper berrys, cook this for at least 1 hour better 2

• then sieve it and your soup is ready, 

• when you want to eat it, add salt and grounded pepper and leave the vegtables and good parts of the meat in it.

• serve it hot and with parsley

Chickensoup

Chickensoup has a long history and is known for curative powers.
This is because of the chalk which is released when cooking chicken bones for over an hour.
Also all the vegtables give you power and the warm soup heats up your body to fight more easily against the illness.
Fresh parsley is full of vitamin C.  
This is also a Ayurvedish dish when combinating this 5 ingredients: ginger, curcuma, soyasouce, chickenbones and onions

Chickensoup  - buena por el salud - the best thing against your flue

a piece of celery

4 carrots

2 parcley roots

green onion

1 onion

2 garlic clove
2 slices of ginger
2 laurel leaves
2 juniper berrys
bunch of fresh parsley leaves 

0,5 - 1 kg chicken parts, chicken bones, a whole chicken
2 liters of water
50ml of soyasouce
half spoon of Curcuma 

• first sear the chopped onion and the garlic a little bit in olive oil

• add the vegtables and sear it

• add the chicken and sear it aswell until its golden

• add 2 liters of water, the laurel leave and the juniper berrys, cook this for at least 1 and a half hour

• then sieve it and your soup is ready, 

• when you want to eat it, add salt and grounded pepper soyasouce

• serve it hot and with parsley

Fishsoup

Fishsoup:

a piece of celery

4 carrots

2 parcley roots

green onion

1 onion

2 garlic clove
2 slices of ginger

0,5 kg - 2 kg fishheads or fishbones

• first seatthe chopped onion and the garlic a little bit in olive oil.

• then add all the other stuff and add 2 liters of water, cook this for at least half an hour, better one

• then sieve it and your soup is ready, 

when you want to eat it, add salt and grounded pepper, 200 - 400 ml of whitewine and add whole fishpieces and tomatoes to eat them, serve it hot and with lemon