Mainland European (Germany, Eastern Europe, etc.) – Food That We Make

Mushroom Stroganoff with mustard. Mm.

hannahnicklin — Mon, 16 Apr 2012 19:47:35 +0000

This recipe is so quick it’s almost stressful. But then you have awesome tasty food, so that makes up for it. My first attempt at a mushroom stroganoff. I have yet to be able to spell the word ‘stroganoff’ correctly on first type. Autocorrect 1, Hannah 0. Anyway, I don’t know about meaty stroganoff, never had any when I was a meat eater (what did I do with those 25 years, huh?), so I don’t know how this rivals for people who like that dish, but as a primae-strongonoffer, I can confidently say it was WELL tasty. And quick. Which I already said. Simple, and makes a brill dinner with rice and french beans. I like the mustardy taste, and might even add a little more next time. Using the stock I made the other day, by the way. Used that twice and both times lovely results. Check it out.

I haven’t tried this recipe with soya cream instead of creme fraiche, but I might try that tomorrow to see if it’s easily veganised. Will edit if I remember.

Prep Time: 5 | Cook Time: 10 | Servings: 2

Nutritional Info: (stroganoff only) 120 kcal, 11g carbs, 7g fat, 5g protein, or (with 50g dry weight rice and 100g french beans) 317kcal, 53g carbs, 8g fat, 11g protein

Ingredients!

HOW TO MAKE:

If serving with rice and beans, set off the rice now, and put the bean water on to heat up.
Cook the onion in a covered pan with 3 tbsp of the stock for 4 mins until softened.

Stir in the mushrooms, garlic and seasoning, then add the remaining stock, mustard and tomato puree.

Cook for 2 mins covered, then uncover and reduce for 2 mins more. Chuck the beans in to your boiling water. Stir in the creme fraiche and parsley and serve as soon as possible on a bed of rice with those green beans.

mmmm. hipster vision.

Bubble & Squeak FRITTATA

alexanderkelly — Mon, 12 Mar 2012 22:57:00 +0000

In theory this is designed to use up leftovers, but I usually end up cooking the potatoes and greens specially. It’s tweaked from a recipe in a magazine – possibly by Nigel Slater.

Serves Two.

YOU WILL NEED:

Gently warm two or three big glugs of the oil in a NON-STICK frying pan, and add the onion and the red pepper; soften for 5 – 10 minutes.

Whilst the onion and peppers are softening, break the six eggs into a bowl and beat vigourously for a minute. No, a whole minute. Watch the clock to make sure you don’t slack off. Or use a machine.

Turn the heat up a little, add the cubed potato and stir round the pan. After a few minutes add the chopped greens and herbs. Makes sure everything is evenly distributed around the pan.

Turn the heat back down as low as it will go.

Give the eggs a quick extra whisk then pour into the pan, agitating the mixture gently to ensure it spreads throughout the pan. DON’T STIR IT.

Put the grill on to pre-heat.

Leave the pan on the low heat for 5 – 7 minutes then give it a gentle shake. The bottom of the frittata should be solid, with a layer of wet egg still on top.

Sprinkle the cheese on top and add salt and pepper. Put the pan under the grill. The key is that the frittata should cook slowly, so the grill should be on a moderate heat and/or slightly lower down if that’s an option.

After ten minutes the cheese should be melted, the egg solid, and the whole thing starting to brown nicely.

Leave to stand for five minutes or so, then serve with green salad, tomato and chilli pickle and mayonnaise…that sort of thing. Maybe some nice chunky bread if the potato isn’t enough carbohydrate for you.

Serve with a nice medium/full bodied red wine, preferably a Portuguese Alentejo.

Seasonal om nom nom! Secular leberkuchen

hannahnicklin — Sat, 17 Dec 2011 23:13:00 +0000

Hello recipe blog readers, and Merry Winterval! I’m pretty poor this holiday so the large majority of people getting presents from me are getting the home-made kind. I’ve done mini Christmas cakes before, and chocolate covered marzipan balls, but this year I was thinking about my grandma, who lived in Germany for a bit, and it occurred to me to try and make leberkuchen; a bit different, still spicy and nommy. So here we are. (Google+sainsbury’s)xbaking=seasonal recipe blog. With a small ‘fuck you David Cameron this is my country too and I can have morals and be a-religious and most of our most awesome traditions are pre-Judeo-Christian anyway’ touch to finish: AND LO, SECULAR (pac man) LEBERKUCHEN ARE BORN.

We should all totally use ‘and lo’ way more often.

Based on this recipe from the Pink Whisk. I made 4 x the amount listed, which resulted in roughly… well, enough mix for 96 biscuits. THERE IS NO REASON ON EARTH YOU WILL NEED THAT MANY BISCUITS. Half of the mix is still in the fridge. Doubling these will be enough for 9-10 nicely wrapped gifts.

AND LO:

Ingredients

NB: I AM AWARE THAT THE COLOURS I USE FOR THE GHOSTS ARE NOT STRICTLY CANON, PLEASE DO NOT GET ANGRY, INTERNET. I AM NOT MADE OF FOOD COLOURING.

Step one, over a lowish heat, melt the sugar, butter and honey together

until (technical term) ‘runny’

take that off the heat, and weigh out all your flour, spices and bicarb in one bowl (mix) and beat egg/s in another receptacle.

(check out my slippers)

mix in half the flour mix and half the egg to the runny sugary stuff, then mix in the remaining halves. If you’ve measured your honey properly it won’t look like this:

Then you need to refrigerate it for about a day. Or if you’ve made it ridiculously stiff, probably only half. Longer is better, though I think, lets the spices permeate or whatevs.

Then roll out to about half a cm (or whatever your preferred biscuit thickness) on a heavily floured surface, cut with cutters or by hand, if it’s still well sticky, the Pink Whisk recommends rolling between greaseproof paper.
Bake for 7-9 minutes (no longer, really) on greased paper, leave to cool for 5 minutes before putting on a rack. They’ll then look roughly like this:

Leave them for 10 minutes or so before icing to your hearts content:

Add details after a further hour. AND THEN PACKAGE AMAZINGLY

MERRY FUCKING CHRISTMAS.