You may also look for some drink recipes here (sorry German only at the moment!).
Keywords: seafood, rice
Ingredients:
6 cups prepared mixed seafood
1 onion, chopped
3 cloves garlic, finely chopped
1 green pepper, chopped
1 cup new onions, chopped
2 celery, chopped
3 big tomatoes, chopped
2 cups tomato sauce
2 cups seefood fond
2 tbsp vegetable oil
2 tbsp parsley, chopped
2 leaves of bay
1 tbsp fresh thyme or 1 tsp dried
1 tsp salt
1/4 tsp black pepper
1/2 tsp Cayenne pepper
1 big pinch white pepper
3 cups boiled rice
Preparation:
Heat the oil in a not too small pot. Cook the onion, green pepper, celery, and garlic in about 5 minutes ready.
Add tomatoes, tomato sauce, fond, parsley, herbs and spices and cook over low heat until the tomatoes are mashed
and the liquid is reduced. Add the seafood and cook over low heat until the shrimps are rolled up. Finally add
the chopped new onions and serve with the boiled rice.
Keywords: sauce, chillie
Ingredients:
3 middle-hot red chillies, finely chopped
2 middle-sized tomatoes, finely chopped
1 large onion, finely chopped
2 cloves garlic, finely chopped
1/2 cup almond slices
1/2 cup raisins
1/2 tsp cinnamon powder
1/2 tsp clove powder
2 tbsp butter
2 cups clear soup
4 tbsp rasped bitter chocolate
Preparation:
Mash the first 8 ingredients until it is a fine puree. Melt the butter in a pot, add the puree and the clear soup.
Cook over low heat for 20 minutes. It should stay creamy. Remove it from the oven, add the chocolate and stir carefully.
Hint:
This delicious hot sauce is best served with roasted turkey or chicken.
Style: France
Keywords: appetizer, artichoke, vinaigrette sauce
Ingredients:
1 artichoke per person
1 lemon
1 cup assorted herbs (parsley, basil, oregano, marjoram, thyme, rosemary)
4 tbsp herbed or apple or white vine vinegar
2 tbsp extra virgin olive oil
1 - 2 tbsp cold water
white pepper
salt
Preparation:
Wash the artichokes carefully. Cut the stalk directly under the fruit and put a little bit lemon juice on it.
The rest of the lemon juice put into a large pot with boiling water, add salt and the artichokes. Boil them
for about 20 minutes. They are ready if you can easily remove one of the big leaves.
In the meanwhile wash and dry the herbs, chop them finely. Put the vinegar and the oil into a (not too small)
bowl, add salt and stir until the sauce is getting creamy. Add the water and stir again. At the end put the
chopped herbs into the vinaigrette and add a little bit white pepper.
Hint:
For eating remove leaf by leaf beginning outside. Dip the pulpy end of the leaves into the vinaigrette and
remove it with help of your teeth. Coming to the middle of the fruit be careful and remove the so-called grass
above the heart of the artichoke carefully with a spoon or knife. Cut the heart into pieces and dip it into the sauce as before. Enjoy!
You may also serve a garlic yoghurt-mayonnaise as a dip.
Keywords: okra, (dried) shrimps, cassava
Ingredients:
4 cups okra
2 cups oil, preferably palm oil
3 cloves garlic, finely chopped
3-4 onions, finely chopped
2 medium eggplants, peeled and finely chopped
2 tbsp. root ginger, grated
1-4 red chillies, finely chopped
4 large, ripe tomatoes, blanched, peeled and mashed or 2 cups canned tomatoes, mashed
1 cup dried prawns or shrimp
1/2 cup dried fish of your choice, shredded
1 cup diced smoked ham and/or 4 small pieces of boiled pig's trotters
(you can substitute some other meat or more fish, crab or yabbies, but no chicken)
Preparation:
Trim off the ends of the okra and slice it into thin rounds about 1.5 cm (1/2 in) in diameter. In a large,
heavy saucepan, heat the oil and fry the onions until they are light brown. Stirring all the time, add the
sliced okra, eggplants, ginger, chillies and mashed tomato in that order but allow 3 minutes simmering time
between each addition. this dish burns easily so stir regularly.
Simmer for about 10 minutes on low heat.
Add the dried prawns, salted dried fish, salted beef, smoked ham, pig's trotters and any other meat, fish or
crustacean. Simmer for a further 10-15 minutes until all ingredients are blended in and cooked, but not
"mushy".
Serve with boiled rice or boiled potatoes or yams or cocoyams or cassava or gari (coarse cassava powder).
Hint:
If you are using plain vegetable oil, add 2 tsp of turmeric.
Keywords: sweets, yoghurt
Ingredients:
6 cups yoghurt
10 tbsp icing (confectioner's) sugar
1/4 tsp saffron
optionally:
2 tbsp pistachios, finely chopped
1 cup mango
Preparation:
Put the yoghurt into a filter covered with a mull fabric. It should remain there for at least two hours.
In the meantime rub the saffron to powder. If you decided to add pistachios and/or mango, peel and chop them
finely. Put the (now) creamy yoghurt into a bowl, add all ingredients and stir carefully.
Hint:
The cream should NOT taste sour but sweet and a little bit harsh. It should be eaten within 48 hours after the preparation.
Keywords: main dish, cottage cheese, potatoes
Ingredients:
(Dough for noodles)
250 g (9 oz) flour
1 tsp salt
1 egg
6-8 tbsp water
(cheese-potato filling)
500 g (1 lb) potatoes
500 g (1 lb) chunky cottage cheese or curd
1 tsp salt
50 g (2 oz) butter
1 (small) onion
1 tbsp (brown) mint
1 tbsp chervil
pepper
Preparation:
Dough: Mix all ingredients in a bowl. Knead to a smooth elastic dough. Wrap in foil and allow to set for
2-3 hours. Form the dough to a pole. Cut small pieces and roll out on floured ground. Take the small dough
circles into one of your hand. With the other hand take 1-2 tbsp filling, put it on the dough, fold the dough
over filling. Press down the dough very tightly on the open side of the noodle. Finally squeeze the edges between
thumb and forefinger and bend it over until the whole side looks like a plait of hair ("krendln").
When all noodles are worked out, drop them into boiling salted water and simmer for about 10 min until all are
swimming at the surface of the water.
Filling: Put the cottage cheese hours before preparing the dough in a sieve and let it drain, otherwise it will be too wet.
Cook potatoes, peel while hot and mash. Fry chopped onion in butter for about 5 min. until glassy. Mix together
hot potatoes, cottage cheese, onion, chopped herbs and add salt and pepper.
Hint:
Serve with melted butter and green salad. Enjoy!
Keywords: potato, main dish
Ingredients:
4 big potatoes
100 g (3,5 oz) bacon, finely chopped
1 big onion, chopped
2 clove garlic
2 tbsp paprika
2 pinches marjoram
2 cups tomato-purée
1 cup water
2 tbsp sour cream
salt, pepper
Preparation:
Peel and cupe raw potatoes. Fry bacon, onions, and crushed garlic until golden brown. Add paprika, potatoes,
and spices and cover with tomato-purée and water. Gently cook until the potatoes are done (app. 30 min.).
Before serving add sour cream.
Hint:
This is my special variation of a very typical Austrian main course. The original recipe does not include sour
cream, but adds as spices 1 tbsp vinegar, 1 tsp caraway-seeds (which I hate), and 1 bay leaf. You may also add
thin slices of sausage if desired.
Keywords: sweet, baking
Ingredients:
2 cups flour
3 tsp baking powder
1/2 cup brown sugar
pinch salt
3/4 cup milk
1/2 cup orange juice
grated zest of 1/2 orange
3 tbsp melted butter
1/2 cup raisins
1 1/2 cups dry snow (or 2 eggs)
Preparation:
Preheat the oven to 200°C (400°F). Sift the flour, baking powder, sugar, and salt into a bowl.
Stir in the milk, butter, salt, orange juice, and zest and mix well. Fold in the raisins and snow and pour
into greased muffin tins. Bake for 15-20 minutes.
Keywords: meat
Ingredients:
2 tbsp honey
3 tbsp oil
2 tbsp Dijon mustard
1 tbsp dry mustard
0,8-1,3kg (1 1/2-2 1/2 lb) rack of lamb
2 tbsp vinegar
2 tbsp cider
1 tsp rosemary
salt and pepper
1/2 cup dry cider
Preparation:
Whisk the honey and oil together, beat in the rest of the ingredients, except the dry cider, until
thick and creamy. Rub the lamb all over with this mixture and bake in a 200°C (400°F) oven for
20 minutes (rare) to 30 minutes (well done). Remove the lamb to a warm plate, add the dry cider to the
juices left in the pan and stir until bubbling. Strain and pour over the lamb.
Keywords: meat, chilli
Ingredients:
3 dried chiles anchos, finely chopped after watering
3 dried chiles guajillas, finely chopped after watering
or 6 fresh red chillis, finely chopped
2 onions, finely chopped
4 gloves garlic, crushed
2 tbsp oil
800 g beef or pork, cut into small cubes
1 tsp fresh oregano, finely chopped (or 1 tbsp dried)
2 tsp cumin or Mexican-style chilli powder
salt and freshly ground pepper
1 big can peeled tomatoes in pieces
1-2 tsp tomato paste
2 cans red beans (preferably Kidney beans)
6-8 red chillis or 3 red or green or yellow peppers
2 cups water
Preparation:
In a large, heavy saucepan, heat the oil and fry the onions until they are golden brown. Add garlic and
the meat cubes. Stir regularly for about 15 minutes. Add all ingredients accept the beans and simmer for
about 20 minutes. The sauce should become creamy. Add the beans and heat them. Now the dish is ready to serve.
Hint:
For the vegetarian version "Chili sin carne" leave the meat, add peppers of any colour and/or sweet corn.
I would be very glad, if you would like to share your favourite recipe with me.
If you have any "cooking" question, please don't hesitate to contact me at
.
Last edited on Sep 6, 2008
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