Smoked Salmon and Avocado Sushi

How good,beautiful and easy to make are Twissis’s Sushi!

Original source and recipe description: http://www.recipezazz.com/recipe/smoked-salmon-avocado-sushi-24191 by: twissis

We all (8 of us) appreciated these very much and we enjoyed our Japanese dinner with these sushi rolls.

I loved the idea to use smoked salmon as this is naturally preserved and safe!  I could make 12 slices from each roll for a total of 48 bites!

Smoked Salmon and Avocado Sushi

  • Servings: about 48 pieces
  • Difficulty: medium
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Ingredients:

WRAPPING:

  • 11 g nori seaweed (4 sheets @ 2.75 g each)

FOR THE RIce:

  • 300 g dry rice (sushi glutinous white rice, 1 1/2 cups dry)
  • 350 ml water (or according package instruction)
  • 1/4 cup vinegar (rice or white wine vinegar)
  • 2 tablespoon granulated sugar
  • a few drops sesame oil (my addition)

FOR THE FILLING:

  • 1 avocado, whole (large), skin and seed removed, thinly sliced
  • 1 1/2 tablespoon lemon juice
  • 80 g smoked salmon (4 large slices)
  • Fresh chives (1 bunch)

For the filling (variations or additions)

  • 1 small carrots, washed, peeled and then cut them into long skinny strips
  • 1 small cucumber, washed and then cut them into long skinny strips

SERVE WITH (options):

  • Sesame seeds
  • Pickled ginger
  • Wasabi paste
  • Japanese soy sauce
  • Sweet soy sauce (kecap manis)

PROCEDURE:

  1. Wash the rice with enough water until the water comes out clear.
  2. Bring water and rice to boil. Let simmer covered until the water is adsorbed (this takes about 12 minutes).
  3. In a small bowl combine vinegar and sugar. Add this to the rice, stir, cover and let sit for about 15 minutes.
  4. Turn rice on a plate to cool completely down if you need to prepare the sushi soon. Make 4 portions.
  5. Prepare the avocado and drizzle with lemon or lime juice to prevent browning. Will make 4 portions!
  6. Cover your sushi mat with plastic foil, place the nori on it and spread the rice over the sheet (let one border free to close the roll). Place the salmon, chives and the first portion of avocado.
  7. Fold the bottom and roll it tightly using the mat helping yourself with the foil.
  8. Close the border with little flour and a few mashed rice corns (natural glue).
  9. I cut this without removing the foil making 12 sliced from each roll.
  10. Serve with soy sauce, wasabi paste and pickled ginger.

Autor: https://artandkitchen.wordpress.com/

Quick Leckerli – Quick Gingered Bread from Basel

The Leckerli (or Läckerli are Gingered bread form Basel) was invented more than 500 years go at the time of the Basel Council (1431 to 1449) to be served at the assembled church dignitaries. These turned out famous and soon they turned became a world famous pastry: a rectangular piece of ginger bread, glazed with sugar, made from honey, sugar, flour, candied fruit, nuts and kirsch.

This variation is quite easy and the result is amazing.

Impress your friend serving these delish served with a cup of tea or coffee.

Well wrapped they make a cute and special gift.

See also the other Leckerli recipe.

Quick Leckerli – Quick Gingered Bread from Basel

  • Servings: about 100 pieces
  • Difficulty: easy
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Ingredients

Spice mixture

  • 2 tablespoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground green cardamom
  • 1/2 teaspoon ground star anise
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground mace or nutmeg
  • 1/2 teaspoon ground coriander

Dough

  • 400 g honey, liquid and lukewarm
  • 1 orange, grated zest only
  • 10 g baking soda
  • 200 g almonds, chopped
  • 200 g candied orange zest chopped
  • 100 candied ginger chopped (optional, my choice)
  • 2 tablespoons Kirsch
  • 500 g whole wheat flour
  • 150 g sugar
  • 4 teaspoons spice mixture
  • 2 tablespoon cacao flour

Glaze:

  • 12 tablespoon powdered sugar
  • 3 tablespoons orange juice
  • 1 tablespoon Kirsch

Procedure:

  1. Prepare the spice mixture:  For the best flavor, toast the spices in it until very fragrant in a skillet and grind them just before use. The quality of each of them may differ a lot!
  2. In a big bowl or better a food processor with hocks, combine all the ingredients form honey until Kirsch.
  3. Add flour and cacao and knead until combined and a dough is formed. It will be quite stiff.
  4. Turn this on a parchment foil, roll it out until 8 mm thick, and place this on your baking sheet. I used simply the biggest baking tray.t
  5. Bake in the preheat oven at 180°C for 17-20 Minutes, stop before the borders turns dark.
  6. In the meantime, prepare the glaze combining the ingredients.
  7. Remove the oven and immediately brush with the glaze.
  8. When almost cold cut them in rectangles of about 3 to 4 cm

Autor: https://artandkitchen.wordpress.com/

Bread Swirls with Olives

Prepare these savory small breads in advance and freeze them. You will need only 2 minutes in a preheated oven and you have something special to serve as appetizer, as side for a meal or simply for a snack. They will be very much appreciated!

Variation: Add some oregano to the dough or top the swirls with sesame seeds

Bread Swirls with Olives

  • Servings: about 24 pieces
  • Difficulty: easy
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Ingredients:

  • 100 g sourdough starter (or 50 g water + 50 g flour + 1/4 teaspoon dried yeast)
  • 1 cups water
  • 2 cups white flour
  • 1 cups black flour or any whole kind of flour
  • 1 teaspoon salt
  • 1/2 cup black olives, pitted and chopped
  • Olive oil (optional)

Procedure

  1. The evening before combine well the starter, water, flours and salt. Knead about 5 minutes. Place in a bowl, cover and let rise in a warm place overnight.
  2. The next morning the dough should have risen, stretch it to a rectangle of about 50 to 30 cm on a well-floured surface.
  3. Distribute the olives on the dough leaving 5 cm of the long border free. Roll it so that you get a long (50 cm) roll and slice it into 2 cm think swirls. Place the pieces on a baking tray. Brush with olive oil if you like.
  4. Let rise again in a warm place (this took me about 1 hour, but it depends on the temperature and the kind of yeast).

Bake in a preheated oven for about 15 minutes until golden brown.

Autor: https://artandkitchen.wordpress.com/

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Ossobuco alla Milanese

Ossobuco is one of the most appreciated dishes of Milanese cuisine. Veal shanks are cut crosswise to reveal the bone (osso) with its hole (buco) where you will find the delicious marrow. This inexpensive cut of meat is finished with a gremolata, which is a mix of chopped parsley and lemon zest. This combination turns this dish into a very delicious meal. In Italy, the ossobuco is served typically with saffron risotto.

Ossobuco alla Milanese

  • Servings: 2
  • Difficulty: medium
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Ingredients

  • For the braised Shanks

    • 2 veal shanks of about 350-400 g each (you may also use beef shanks)
    • 2 tablespoon flour
    • 1 tablespoon olive oil
    • 1 tablespoon butter
    • 2 small golden onions, sliced
    • 100 ml white wine
    • 1 small rosemary spring
    • 2 cups chicken or beef broth, more if necessary

    For the gremolata

    • 1 tablespoon olive oil (optional)
    • 1 big or 2 small garlic cloves finely chopped
    • 1 tablespoon chopped parsley
    • Lemon zest of half lemon

Procedure:

  1. Slit the skin around the veal shanks in 2 or 3 places so that slices do not curl when cooked.
  2. Dust the meat with flour.
  3. Heat the butter and the olive oil in a large skillet over medium heat. Add onion, fry gently, and stir until softened, about 5 minutes. Drain the onions and set them aside.
  4. Add veal shanks; cook until browned, 3 to 5 minutes per side. Add the reversed onions. Pour in white wine and simmer until reduced, about 5 minutes.
  5. Add the rosemary and pour in 1 cup the stock. Simmer and add gradually the second cup of broth, stirring between gently. Reduce heat to medium-low, cover, and cook, turning the shanks occasionally, until tender, about 55 minutes. If necessary, add more stock or water. Adjust the taste with salt and pepper, as you like. If you used beef, you will have to cook it longer until you see the meat is soft enough. When the meat is almost done place the meat aside on a plate and sieve (press the sauce well through) the sauce; return the meat to the skillet as well as the drained sauce; all some water only if it is really nessary.
  6. If you do not like raw garlic, fry it gently in a small skillet.
  7. Sprinkle garlic, parsley and lemon zest over the meat, some should be added to the sauce. Cover and cook until flavors combine, about 5 minutes.

Note: during the cooking time, take you time for the risotto.

Autor: https://artandkitchen.wordpress.com/

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Festive Cherry Cake

 

This festive cake looks wonderful and tempting. I used a big quantity of cherries we still had in the freezer and as we did not use a lot of fat, the result is a quite light cake, which is perfect after a heavier lunch or dinner.

Festive Cherry Cake

  • Servings: 8
  • Difficulty: medium
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Ingredients

 

For the Cherries:

  • 1/3 cup sugar
  • 1 tablespoon amaretto
  • 1 tablespoon cornstarch (quantity to be adjusted)
  • 700 g frozen pitted cherries

For the Sponge Cake:

  • 3  eggs
  • 1/2 cup sugar
  • 1/2 cup + 1 tablespoon flour
  • 1/4 tsp backing powder
  • 2 tablespoons Kirsch (optional)

For the Frosting:

  • 100 ml heavy cream
  • 100 g mascarpone
  • 2 tablespoon powdered sugar
  • A few drops vanilla, optional

Toppings/ Decor:

  • Shaved chocolate
  • liquor soaked chocolate covered cherries or Maraschino cherries

Procedure:

  1. For the cherries: In medium saucepan, combine sugar and cherries. Place over medium heat, whisking constantly until the cherries begin to release some liquid (the liquid should only be lukewarm). Switch off and let defrost completely the cherries. With a colander take out the cherries and set them aside. Add cornstarch to the juice, stir to dissolve and heat again. Cook until the sauce thickens, add the amaretto and stir again. Let cool down. Note: depending how much liquid is released you may add some more cornstarch, in this case dissolve about 1/2 teaspoon cornstarch to some juice (or more amaretto), stir in again and bring and heat until it thickens. Add the reserved cherries stir once gently again, remove from heat and let cool down.
  2. For the sponge cake: In the bowl of a stand mixer fitted with whisk, beat 3 eggs for 1 min on high speed until foamy, add gradually the sugar and mix for at least 5 minutes. Sift together the flour with the baking powder add for this under the egg mixture until well incorporated. Transfer the batter into a 26 cm cake pan or better a springform pan lined with parchment paper. Bake in a preheated oven at 180°C for about 20 minutes or until it appears golden brown and it begins to loosen form the pan. Remove from the pan and the parchment paper and let cool down on a grid.
  3. For the frosting: beat the heavy cream until it thickens, add the mascarpone and beat well again until firm and fluffy (only about 1 minute!). Add the sugar and beat shortly again.
  4. Assembling: Place the sponge on the cake platter, drizzle with Kirsch, pinch with a fork and top with the cherries (placed them one by one on the cake) spoon the sauce (it is too much reserve this for your breakfast yogurt!) over the cherries. Let rest some minutes. Spread the frosting, top with the shaved chocolate and decorate with the liquor soaked chocolate covered cherries.

Autor: https://artandkitchen.wordpress.com/

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Italian Dancing Chicken in the Oven

This is my variation of the “dancing chicken” recipe on a beer tin. As we have wine in our house and plenty of fresh rosemary in the garden, we decided to change the recipe and prepare it with Mediterranean ingredients.

This fantastic cooking method allows the skin of the chicken to roast without being soaked by the liquid; at the same time, the wine in the can inserted into the belly of the chicken will keep the meat moist, tender and very aromatic.

Italian Dancing Chicken in the Oven

  • Servings: 4
  • Difficulty: medium
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You need:

  • 2 garlic cloves crushed
  • 1 tablespoon ground sweet paprika
  • 2 tablespoons olive oil
  • Salt to taste (about 1 tablespoon)
  • Pepper to taste (about 1/4 teaspoon)
  • Sprinkles: fresh rosemary

For the baking tray

  • 1 whole chicken (about 1.4-1.5 kg)
  • 6-8 Rosemary springs (about 20 cm long), rinsed
  • 1 empty can of about 500 ml, well cleaned
  • 150 ml white wine
  • 1 kg potatoes, peeled

Procedure:

  1. Combine the ingredients for the rub in small bowl.
  2. Place the about 120 ml wine in the can and place this in the center of a big baking proof container. Place the rosemary in the wine (reserve 2 springs).
  3. Rinse and tab dry the chicken.
  4. Remove rosemary leaves reserved springs and gently lift the skin of the chicken and place the rosemary sprigs under the skin (breast, back and legs).
  5. Rub the chicken inside and outside as well as little under the skin with about ¾ of the prepared rub.
  6. Gently sit the chicken on top of the can, which is in the baking proof container, this can has to go into the cavity of the chicken until stable.
  7. Coat the prepared potatoes (let them whole if small or dice them into 3-4 cm pieces if too big) with remaining rub and place them around the chicken. Add the additional 20 ml of wine.
  8. Place the chicken in the preheated oven at 140°C for about 2 hours. From time to time, check the liquid and brush the chicken as well the potatoes with it.
  9. Increase the heat to 200°C and roast the chicken for about 10 minutes until crispy.
  10. When done remove from the oven and let the chicken rest for about 10 minutes. Remove carefully the can from the chicken and serve immediately sprinkled with rosemary with the potatoes.

Autor: https://artandkitchen.wordpress.com/

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Spring in Phaistos

Phaistos, or more correctly the Minoan Palace of Phaistos, is located in the Messara Plain in south-central Crete about km from Matala. Phaistos is “Φαιστός” in Greek and you may find it also written as Phaestos, Faistos or Festos.

Phaistos is one of the most important archaeological sites in Crete and a visit to this place is recommended as it is much more quite than Knossos and the location is unique.

Cretan spring is fantastic as the unique flora and the variety of wunderful flowers which color intensity is more than stunning.

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Here some information about Phaistos and after this two Wikiloc trails, the first one inside of the archaeological place and the second on the hill over the Minoan palace.

http://www.minoancrete.com/phaistos.htm

http://www.festos-xenia.gr/en/archeological-place/

https://www.academia.edu/4205525/The_Phaistos_Disk_breaking_down_its_words

https://www.wikiloc.com/walking-trails/faistos-34401117

https://www.wikiloc.com/hiking-trails/view-over-faistos-34396997