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Carciofi alla Romana – Roman Style Artichockes

This is a traditional Roman (Italian) dish which can be severved as appetizer or as a side dish.

Now, that we are approaching the spring and in southern Countries the spring is already there, artichokes appear in the shops and I really don’t want to miss them!

The kind used for this preparation is called “Mammole”, they are quite big sized artichokes and the leaves are rounded shaped.

The mint used for this dish is usually the “mentuccia romana”, in my case I used Turkish mint in my garden, from which I can find some leaves even in winter. I think that the Greek mint (diosmos) would fit also perfectly; for this preparation I would avoid pepper mint, chocolate mint or mint kinds intended for drinks or cocktails. Spearmint would be good as well.

I prepared 3 artichokes, but give you the recipe for 4 of them.

Carciofi alla Romana - Roman Style Artichockes

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1/2 cup thinly sliced mint leaves
  • 4 tablespoons chopped parsley leaves
  • 2 garlic cloves chopped
  • ½ teaspoon salt
  • 4 Artischockes (Mammole kind)
  • 100 ml olive oil
  • 200 ml water (more or less)
  • 1 lemon
  • Salt and pepper to taste

Procedure

  1. In a small bowl combine the herbs and the garlic, add ½-teaspoon salt and 2 tablespoons olive oil.
  2. To clean the artichokes prepare some lemony water (using the juice of half lemon) and rub your and with some lemon as well in order to prevent blackening.
  3. Remove the outside leaves which appear woody and without pulp. Peal the stem and cut it but leave a small piece. If the remaining stems appears soft, do not discard them, but add it to the preparation.
  4. Cut the top of the artichokes (depending on the size, about 4 cm). Open the center of the artichokes and remove the filaments with spoon, a knife or better with the vegetable carving instrument. Place the artichokes in the lemony water; this will prevent them from darkening.
  5. Open the artichokes with your fingers and stuff them with the prepared herbs mixture.
  6. Place the artichokes head side down in pot where they can fit tightly. Add the stems.
  7. Pour the remaining olive oil and the water.
  8. Cover and simmer for about 30 minutes, open the lid and let reduce the liquid.
  9. Serve them hot n on a serving plate.

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

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Antikristo | Food In Crete

On Crete there is a very special cooking method used for lamb or goat meat. This cooking method is called antikristo  which literally means “across the fire”.

In the fields this cooking method is made across large fires with huge grids where the meat ist hanged after salting (only salt is needed) and cooked with the indirect heat of the flames.

The big advantage of this cooking method ist that the meat does not need constant attention and shepherds could continue with their works.

In  our case with tried to use a Spanish tool intended for roasting bread. We tool was big enough for one shoulder of lamb! The result was excellent and we could smell and taste Crete even thousands of kilometers away from our beloved island.

Almost only Apples Cake

 

This is he cake I was looking for, as I needed a cake, which include a lot of apples and as less as possible flour and fats! It is not my creation I found it on Eryn’s blog (http://erynfollecuisine.canalblog.com/archives/2008/02/06/7847617.html) and I adapted it to my ingredients.

The result is awesome: juicy, tender, fresh and melting in the mouth!

This recipe could be regarded as basic recipe (my recipe is already a variation on the Eryn’s one); you may add cinnamon, cardamom, grated lemon peel, nutmeg, brandy, amaretto or what you wish! Have fun and enjoy this delicious healthy cake.

In the original recipe it was suggested to add 100 mL water, but I omitted this as I wanted to be sure that the cake would set enough.

Almost only Apples Cake

  • Servings: 8
  • Difficulty: easy
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Ingredients

  • 6 apples (alternative 4 apples and 2 pears)
  • 70 g flour
  • 1 teaspoon baking powder
  • 2 teaspoons vanilla sugar
  • 1 pinch of salt
  • 2 eggs
  • 70 g sugar
  • 20 g melted butter
  • Powdered sugar to dust

Prcedure

  1. Preheat the oven at 200°C.
  2. Butter and dust with flour a 24 cm (about 9 inch) round mold.
  3. Peel apples (and pears if used) and place them in a bowl with water (I add some salt in order to prevent oxidation).
  4. Combine in a bow: flour, baking powder (sifted), vanilla sugar and salt.
  5. In another bowl beat egg and sugar until foamy and very soft. Add the butter and mix shortly.
  6. Fold the flour mix under the egg mix.
  7. If you used also pears, divide the batter into both bowls: 1/3 for the pears and 2/3 for the apples-
  8. Remove the core of the fruit and slice them into very thin slices.
  9. Place the apples (and the pears if used) in the corresponding bowl of batter and stir to coat them well.
  10. Place the apple mixture in the prepared mold and level them with a spatula. If you used also the pears, layer the batter with the pears over the apple layer, level again with the spatula.
  11. Bake in the preheated oven at 200°C for about 40 minutes until golden and set.
  12. Let cool partially and dust with powdered sugar.
  13. Serve lukewarm and cold.

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

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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