Bab-bab-bab, bab-barbecue!

Hello! It is definitely time for having the first barbecue! And I give you the recipes for two delicious side dishes (uuh, that rhymes 😉 ). Today we make baked potatoes and herb butter

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Here is what you need:Torte und grillen 006

For the potatoes…
Potatoes
Olive oil
Pepper and salt
Herbs (fresh or frozen: parsley, rosemary, thyme and basil)
Parmesan cheese
Garlic

Firstly, you wash the potatoes and boil them in salt water. Then you cut them in two halves and put these halves onto a baking tray with baking parchment. Now take a cup or a little bowl and mix in it some olive oil and the herbs with some fresh garlic (cut into very fine pieces, or pressed through a garlic press). I bought an Italian herbs mix with garlic in it, so I did not use fresh garlic. Now you season the potatoes with pepper and salt and smear the oil-herb-mix onto the halves. Grate the parmesan cheese and strew it onto the potatoes. Now put them in the oven until the cheese melts. Voilà! Serve with sour creme or herbal quark.

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Kartoffeln
Olivenöl
Pfeffer und Salz
Kräuter (Frisch oder gefroren: Petersilile, Thymian, Rosmarin und Basilikum)
Parmesankäse
Knoblauch

Als erstes wäschst du die Kartoffeln und kochst sie in Salzwasser. Dann schneidest du sie in zwei Hälften und legst diese dann auf ein Backblech mit Backpapier. Jetzt nehme eine Tasse oder kleine Schüssel und mixe darin das Öl mit den Kräutern und dem Knoblauch (in sehr kleine Stücke geschnitten oder durch eine Knoblauchpresse gepresst). Ich habe einen Italienische-Kräuter-Mix verwendet, in dem schon Knoblauch enthalten war, sodass ich keinen frischen Knoblauch verwendet habe. Nun würze die Kartoffelhälften und beschmiere sie mit dem Öl-Kräuter-Mix. Reibe den Parmesan und bestreue die Kartoffeln damit. Nun ab in den Ofen bis der Käse schmilzt. Voilà! Serviere dazu Sour Creme oder Kräuterquark.

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For the herb butter…Torte und grillen 003
Butter
Basil
Pepper and salt
Garlic

The butter must be soft so that you can stir it. Wash the fresh basil and cut it into pieces. Add it to the butter. Season with pepper and salt. Cut the garlic into very fine pieces or press it through a garlic press. Now stir the butter thoroughly!

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Butter
Basilikum
Pfeffer und Salz
Knoblauch

Die Butter sollte schön weich sein, damit sie sich gut verrühren lässt. Wasche das frische Basilikum und zerkleinere es etwas. Würze mit Salz und Pfeffer und zerhacke oder presse den frischen Knoblauch. Rühre die Butter gut durch!

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The word barbecue originates from the American-Spanish word barbacoa and can be traced back to the 1650s. Indians on the island Hispaniola used it and it meant “framework for drying meat, fish etc.”. Later the word was applied for cooking meat rather than drying it and it became a social event. If you like to read more about the history of barbecue look here and here!

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Fruity Friday

It’s Fruity Friday and we make Smoothies! Smoothie is derived from the English word “smooth” (German: glatt, gleichmäßig, sämig). It is a drink out of whole fruits, so it mainly consists of fruit purèe. The Smoothie originates in the USA and became in the 1960s a trendy drink for fans of healthy nutrition and vegetarians. But nowadays Smoothies are everywhere and also on Recipes in April! 😉 Here is my recipe for a Raspberry-Banana Smoothie!

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This is what you need:smoothie 004

1 ripe banana
Raspberries (fresh or frozen)
Milk

Purèe some raspberries and the peeled banana. Add some milk. You do not need to sweeten the smoothie, but if you like it very sweet, you could add vanilla sugar. Actually, I wanted to make the raspberry-banana smoothies with fresh peaches. In the summer you might like to try this variety!

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1 reife Banana
Himbeeren (Frisch oder tiefgekühlt)
Milch

Püriere einige Himbeeren und die gepellte Banane. Gebe etwas Milch hinzu. Der Smoothie muss nicht unbedingt gesüßt werden. Wenn du es süß magst, füge etwas Vanillezucker hinzu. Eigentlich wollte ich einen Himbeer-Bananen Smoothie mit frischem Pfirsich machen. Das ist dann vielleicht eine schöne Variante für den Sommer!

If you want to read more about smoothies or find other recipes, visit this site!

The perfect drink for a hot spring day like today. It was really terrific weather. Hope it stays this way! 🙂

Very English

Today is St. George’s Day. St. George is the patron of England and also England’s flag shows the St. George’s cross. St. George is believed to be one of the earliest Christian martyrs, who died in defence of his belief in Christianity. He is also known as dragon-slaying and maiden-saving-hero. Already in 1222, the 23 April was declared St. George’s Day. But he became the patron of England only in 1348. Everything English is celebrated on the 23 April, so today I will have a very English tea time!
The origins of English afternoon tea are believed to be in the 19th century. Anna, the 7th Duchess of Bedford, could not wait until the late 9 pm dinner and ordered tea, bread and butter and cakes in the afternoon. This was thought to be an excellent idea and became English tradition.
Afternoon tea is usually served between 3 and 5 pm. It usually starts with sandwiches, is followed by scones with butter and jam and then cake. Because we had so much cake in the last days, I leave that out. But today we will make cucumber sandwiches and scones! Enjoy your tea time! 😉

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Here is what you need: english 013
For the Cucumber Sandwiches…

White bread
Cucumber
Butter
Pepper, salt

Slice the bread, peel the cucumber and slice it, too. Now butter the bread, put cucumber slices on it, season with salt and pepper and put another buttered slice of bread onto it. Cut the crust and cut the sandwich into neat pieces, for example, triangles.

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Gurkensandwiches

Weißbrot
Salatgurke
Butter
Pfeffer, Salz

Schneide das Brot in Scheiben, schäle die Gurke und schneide auch diese in dünne Scheiben. Nun beschmiere die Brotscheiben mit Butter, lege Gurke auf eine Scheibe, würze mit Pfeffer und Salz und lege eine andere gebutterte Scheibe auf diese Scheibe. Schneide die Brotrinde ab und die Sandwiches in ordentliche Stücke, zum Beispiel, Dreiecke.

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For the scones…english 009

Flour
Baking powder
Salt
Sugar
Sultanas
Shortening
1 egg
Milk

You find the recipe here!

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2 Tassen Mehl
½ TL Salz
2 ½ TL Backpulver
¼ Tasse Zucker
1/3 Tasse Fett
½ Tasse Sultaninen/ Rosinen
1 Ei
1/3 Tasse Milch

Füge das Mehl, Salz, Zucker, und Backpulver in eine Rührschüssel. Vermixe die Zutaten mit dem Fett. Gebe die Sultaninen hinzu. Mixe das Ei in einer anderen Schüssel und gebe es zusammen mit der Milch zu den trockenen Zutaten. Rühre noch einmal. Forme nun die Scones und stecke sie bei 180-200°C in den Backofen. Serviere sie mit Butter und Marmelade!

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Read more about St. George here and here!
Find out about the perfect cucumber sandwich here!
Read more about Afternoon tea and find great recipes for it here!

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By the way, today is also day of the book, day of German beer and the day of Shakespeare’s death!
But for the English spirit, hear Jerusalem, typically sung on St. George’s Day.

  • Royal Philharmonic Orchestra: Jerusalem

Easter Brunch

Hello and happy Easter again! What do you do with the Easter eggs you have left? Make egg salad! Great for Easter brunch!

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Here is what you need:Pauls Geburtstag und schafe 037

Hard-boiled eggs
Mayonnaise
Pork sausage
Pickled gherkins
1 onion
1 jar of common mushrooms

Shell the eggs and peel the onion. Now cut the sausage, eggs, onion, gherkins and mushrooms into pieces and add them into a bowl. Add mayonnaise and pepper and stir the salad. Now put it into the fridge for a few hours, stir it again and ready is the egg salad!

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Hartgekochte Eier
Mayonnaise
Fleischwurst
Gewürzgurken
1 Zwiebel
1 Glas Champignons

Pelle die Eier und häute die Zwiebel. Schneide Fleischwurst, Gurken, Pilze, Eier und Zwiebel in kleine Stücke und fülle sie in eine Rührschüssel. Gebe nun Salatmayonnaise dazu, würze mit Pfeffer und rühre gut um. Stelle den Eiersalat für einige Stunden in den Kühlschrank und rühre anschließend noch einmal gut durch! Jetzt ist der Eiersalat fertig!

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Have you ever asked yourself why we eat eggs on Easter? After some research I found out that there are different theories. One is that the egg is a symbol for life, fertility and rebirth. So the egg and the chick symbolize the resurrection of Christ. In the Middle Ages these symbolic eggs were coloured red. Red as the symbol of the blood of Jesus that was shed when he was crucified.
Another theory is that after the Lent, in which eggs as well as meat were forbidden, there was a surplus of eggs. So in the last week of the Lent the eggs were hoarded and boiled so that they could be eaten on Easter. To be able to differentiate between fresh and boiled eggs, the boiled ones were coloured red.
Then I found another theory. In the Middle Ages, eggs were not only food but also a currency. Farmers had to give eggs and corn to their feudal lords and this payment was due around Easter.
Okay, now we know why eggs are important on Easter but why do we hide eggs? And why do we have an Easter bunny?
The tradition of hiding eggs originates in the 19th century. Easter became a family fest, where parents gave coloured eggs to their children. It is also a Protestant tradition used as a counteraction to the Catholic custom of consecrating the Easter eggs. The egg hunting became a family tradition.
So, what’s with the Easter bunny? Someone had to bring the eggs, just like Santa Clause brings presents at Christmas. The bunny is one of the most fertile animals, but first also fox, chicken and stork brought eggs. The bunny, with help of the sugar confectionary industry, finally prevailed!
If you want to read up on this, look here and here!

Frozen Friday

“Ice-cream is exquisite. What a pity it isn’t illegal.” 
― Voltaire

 

It’s 11 April and Frozen Friday! Today we make Chocolate Ice Cream!

 

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Before you start, turn on the music to get you into the groove:

  • Plumb – Chocolate and Ice Cream
  • Sarah McLachlan – Ice Cream
  • Chris Barber – Ice Cream

Have you put on the music? Then here is what you need:  😉 Handy 190

3 egg yolks

1 egg

2 tablespoons of sugar

120 g of chocolate

50 g of grated chocolate

250 g of cream

 

Put the egg, egg yolks and the sugar into a mixing bowl and beat it until it is frothy. Beat the cream separately. Now melt the chocolate. The best way is to put hot water into a pot, heat it, but do not let it boil. Chop the chocolate and put it into, for example, a small ceramic bowl. Put the bowl into the pot. The chocolate melts now. You can use any chocolate you like! Now add the lukewarm chocolate to the egg-and-sugar-mix and stir it in. Fold in the cream and add some grated chocolate. Put the ice cream into a bowl that can be put into a freezer. The ice cream must be frozen for at least 4 hours. Take it out of the freezer ca 15 minutes before you want to eat it, so that it can defrost slightly.

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3 Eigelb

1 Ei

2 EL Zucker

120 g Schokolade

50 g Schokoladenraspel

250 g Schlagsahne

 

Gebe das Eigelb, Ei und den Zucker in eine Rührschüssel und rühre die Zutaten schaumig. Schlage die Sahne in einer separaten Schüssel. Lass die Schokolade im Wasserbad schmelzen. Am besten füllst du heißes Wasser in einen Kochtopf, erhitzt das Wasser, aber lässt es nicht kochen. Nun zerhacke die Schokolade, fülle sie in, zum Beispiel, ein Keramikschälchen, und stelle dieses in den Topf. Die Schokolade schmilzt nun. Du kannst jede Schokolade verwenden, die dir gut schmeckt! Rühre die Schokolade in das Ei-Zucker-Gemisch und hebe anschließend die Sahne und die Schokoladenraspeln unter. Nun fülle das Eis in einen gefriergeeigneten Behälter und stelle es mindestens für 4 Stunden in den Gefrierschrank. Bevor du das Eis servierst, lass es ca. 15 Minuten bei Zimmertemperatur antauen!

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Did you know that ice cream was known already in the 4th century B.C.? Later the Roman Emperor Nero, for example, ordered ice from the mountains and combined it with fruit toppings.

The English name “ice cream” comes from “iced cream” and was first used by the American colonists. It was similar to “iced tea” and was later abbreviated to “ice cream”. The first Ice Cream Parlor opened in America in 1776, in New York. And in Britain they sold ice cream at least as early as 1774.

If you want to know more about the history of ice cream, click here!

I found the recipe here!

Fast Food Friday

It is Fast Food Friday, what in this case does not mean I give you a list of my favourite fast food restaurants, but instead a lovely recipe for days when you do not fancy cooking or simply have no time! I suggest making sandwiches! In the 60s American soldiers lived at my grandparents’ house so my father grew up with them and some  traditions have survived from that time. For example, our love for peanut butter and the recipe for sandwiches! 🙂

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This is what you need: Sandwiches 001

Fresh white bread
Mayonnaise
Tartar sauce
Onion
Tomatoes
Iceberg lettuce
Cheese
Ham/ Salami
Pickled gherkins

First cut the bread into slices. You should use fresh white bread that you either bake yourself or buy at a good baker’s shop. Now take two slices. On the first one you put Mayonnaise and the second one tartar sauce. On the mayonnaise slice you now put a slab of cheese, sliced tomatoes and onion. On the slice with tartar sauce you put lettuce, a slab of ham and a sliced gherkin. Now you can put the two sides of the sandwich together and … voilà!
You can also vary the ingredients. For example, I am not a great fan of ham, cheese, tomatoes and onions, so I always make a smaller version of the sandwich and use salami instead of ham. But it tastes delicious, too!

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Frisches Weißbrot
Mayonnaise
Remoulade
Gemüsezwiebel
Tomaten
Eisbergsalat
Käse
Kochschinken/ Salami
Gewürzgurken

Als erstes schneide das Weißbrot in Scheiben. Achte darauf frisches Brot zu verwenden, entweder selbstgebacken oder von einem guten Bäcker. Jetzt lege zwei Scheiben auf einen Teller. Die erste Scheibe bestreichst du mit Mayonnaise und die zweite mit Remoulade. Auf die Scheibe mit Mayonnaise legst du nun eine Scheibe Käse, in Scheiben geschnittene Tomaten und Zwiebeln. Auf die Remoulade kommt ein Blatt Salat, eine Scheibe Kochschinken und in Scheiben geschnittene Gewürzgurken. Nun klappe beide Hälften zusammen und … voilà!
Natürlich kannst du die Zutaten variieren. Ich, zum Beispiel, bin kein großer Fan von Kochschinken, Käse, rohen Tomaten und Zwiebeln, sodass ich mir immer die abgespeckte Version mit Salami anstatt Kochschinken zaubere. Schmeckt trotzdem fantastisch!

 


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By the way, did you know that the word sandwich is derived from an English earl? Allegedly, the Earl of Sandwich was a passionate gambler. He wanted to eat while playing cards and ordered his meal between two slices of bread. In this way he was able to hold his meal in one hand and his cards in the other. His fellow gamblers were delighted by this idea and ordered “the same like Sandwich” 😉
For more information look here and here!