SHRIMP BURGER WITH LEMON-MAYONNAISE AND RUCOLA

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Shrimpburger

 

Oh, I just love burgers! And I love them even more when they are low in fat and healthy!!

Try my new creation:

SHRIMP BURGER WITH LEMON MAYONNAISE AND RUCOLA

(Makes 3 burgers)

For the patty:

250 g Shrimp, fresh or thawed and chopped

1 egg

50 g bread crumbs

1 Tsp salt

Pepper

Ground lemon peel from ½ lemon

Flour to pat

2 Tbsp Olive oil for frying

For the lemon mayonnaise:

10 Tbsp Low fat mayonnaise

Lemon juice from ½ lemon

½ Tsp salt

Pepper

To complete as you desire:

rucola, tomato, red onions….

Burger bun (see my easy burger bun recipe at THE NICI FARM)

 

To make the patty mix all ingredients until combined (except flour), form  patties and turn in flour to cover slightly. Fry in heated olive oil for about 4 minutes each side until slightly browned. For the sauce mix all ingredients. Put the burger together as you prefer it.

Enjoy!!

Snickerdoodles

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Snickerdoodles

 

Good morning, Honey!! Today is Snickerdooooooodle day!! I just loooooove them (my honey and the snickerdoodles…)!!

SNICKERDOODLES

2 3/4 cups all-purpose flour
2 Tsp baking powder
1 Tsp baking soda (Natron)
1/4 Tsp salt
8 Tbsp butter, melted
2 eggs
1/2 cup neutral oil (rapeseed or sunflower..)
1 3/4 cups sugar, plus more if needed
2 Tbsp ground cinnamon, plus more if needed

Preheat the oven to 180 °C. Line baking sheets with baking parchment paper. Sift together flour, baking powder, baking soda, and salt. In the bowl combine butter, oil, and 1 1/2 cups sugar and beat until fluffy. Add eggs, and beat to combine. Add dry ingredients, and beat to combine. In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Make balls of 1 Tbsp dough, and roll in cinnamon sugar. Place about 5 cm apart on the prepared baking sheets. Bake about 10 minutes, rotating the baking sheets after 5 minutes. Surface of cookies should crack. Let cool if you can fight off the others in the room (which I apparently couldn’t as you can see in the picture). The Snickerdoodles look raw when done and are very soft. When they cool they become hard and crunchy. Trust me and just wait untill they are cold! Store in an airtight container up to 1 week.

YUMMMMMMMYYYY!!

 

SPELT-COFFEE CAKE

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Dinkel kaffee kuchen

 

This moist delicious cake is just the perfect treat for a coffee brake on a rainy Monday morning!

SPELT-COFFEE CAKE

250 g spelt flour (Dinkelmehl)

250 g brown sugar

1 Package baking powder

1 Tbsp vanilla sugar

1 Tbsp coffee extract or 1 strong espresso

250 ml oil

5 eggs

 

Preheat oven to 180 °C. Mix all ingredients and fill batter into a buttered and floured baking dish (Guglhupf). Bake for 50 minutes. Let cool and remove from dish.

SUNFLOWER-RYE BREAD

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Sonnenblumenbrot

 

Finally I created a recipe that makes bread like from the bakery!!

Quick and easy for a perfect Sunday morning!

SUNFLOWER-RYE BREAD

300 g rye flour

200 g all-purpose flour

1 pack dried sour dough (Alnatura)

1 pack dried yeast

1 ½ Tsp salt

1 Tsp sugar

50 g sunflower seeds

350 ml hand-warm water

Put all dry ingredients in a large bowl. Pour water in the middle and start mixing dough from the side into the middle. Knead until a soft dough has formed that springs back in you press with your finger and form a ball. Sprinkle with flour and cover. Let rise at a warm place for 15 minutes. Knead again and press into a bread baking form. Cover and let rise for 30 minutes. Meanwhile preheat oven to 160 °C. Place a bowl filled with water onto a baking wrack. Place in bread and bake for 45 minutes. The water in the oven will make a wonderful crust on your bread. Let cool and enjoy!!

SUNNY SUNDAY ROLLS

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Sonntagbrötchen

Good morning, sunny Sunday! Rise and shine with self made Sunday rolls!

SUNNY SUNDAY ROLLS

(makes 5)

300 g all-purpose four
1 pack dry yeast
1 Tsp sugar
1 Tsp salt
100 ml milk
100 ml water
1 Tbsp butter
Milk for brushing

Preheat oven to 200 °C. Warm milk with water in a small pot and melt butter inside. Let cool to hand warm temperature. Mix flour, sugar, salt and yeast in a large bowl. Press a mold in the middle and add milk-butter mixture. Starting from the middle mix in more and more flour from the side with the milk. Knead until it a flexible, non-sticky, soft dough has formed. (If too dry add water, if too sticky add flour) Make 5 balls and press them slightly onto a baking sheet. Cut a cross into the top layer with a sharp knife. Cover with a dish-towel and let rise for 30 minutes. Bake for 15 minutes. After 10 minutes brush with milk and bake for another 5 minutes. Take out of oven and cover with a dry dish-towel. Let cool.

GOOD MORNIG!!

Low fat tuna lasagne

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Tuna-Lasagne

 

Need a quick, low fat and easy comforting diner after work! Try my delicious and healthy

TUNA LASAGNE

For 4 people

2 Tbsp olive oil

2 onions, chopped

2 cans tuna in water

2 cans tomato sauce with herbs

3 garlic cloves

1 cup white wine

½ chili

Lemon peel of ½ lemon, grated

8 lasagne noodles

2 cups cottage cheese

2 cups mozzarella (low fat)

½ cup parmesan

Salt, pepper

 

Preheat oven to 180 °C. In a large pot heat oil and fry onions until browned. Add tuna, tomato, lemon peel, chili, wine, pepper and garlic. Boil for a few minutes. Season to taste. Meanwhile mix cottage cheese and parmesan. In a casserole start by layering tuna-tomato sauce, then follow by layering lasagna noodles, tuna-tomato sauce, cottage cheese mix, lasagna noodles, tuna-tomato sauce, cottage cheese mix. Top with mozzarella and pepper. Bake for 30 minutes or until golden brown.

Mhhhhh…great for family, friends and just for a comfy TV dinner for two!! J

CARAMELIZED BALSAMIC ONION CHUTNEY

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Balsamicozwiebeln

 

Pimp your burger, steak, sandwich or cheese with this delicious:

CARAMELIZED BALSAMIC ONION CHUTNEY

(for 1 small glass)

1 large onion (cut into very thin rings)
3 Tbsp olive oil
2 Tbsp sugar
2 Tbsp raisins
4 Tbsp balsamic vinegar
Salt, pepper

In a pot heat oil and 1 Tbsp sugar until sugar turns gold-brown. Add onions and fry for 3 minutes. Add rest of ingredients and cook until liquid has reduced. Add salt and pepper to taste. Eat warm or chilled.
This chutney has a sweet sour taste.

This is a wonderful chutney for every BBQ!!! :o)

HAM AND CHEESE STICKS

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Schinkenkäse stangerl

 

On the road!!

Are you on the road with your loved ones or do you want to bring a great snack for a trip or pick-nick? This is a quick and delicious savory treat to go…

For 3 sticks

1 filo pastry (Blätterteig)
200 g ham slices cut into small quarters
3 soft cheese (Schmelzkäseecken) or 200g ground mozzarella (Schmelzkäse is really good though)
2 Tbsp sour cream
1 Tbsp oregano
Freshly ground pepper
1 egg, whisked
(2 Tbsp black sesame)

Preheat oven to 180 °C. Mix all ingredients in a bowl. Cut the filo pastry into 3 strips. Place filling in the middle and roll them into long sticks with closed ends. Place them on a baking sheet opening facing down. Brush with whisked egg and sprinkle with sesame. Bake for 25 minutes until golden brown.
For the trip roll them into foil…Enjoy warm or cold!!

MAPLE SYRUP CAKE

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maple syrup cake

 

Irresistible MAPLE SYRUP CAKE!!!
(Modified from a Martha Stewart Living recipe)

3/4 cup (180 g) unsalted buttur or neutral oil
2 cups all-purpose flour
2 tsp baking powder
1 tsp salt
½ cup dark-brown sugar
2 large eggs
¾ cup maple syrup
2 tsp pure vanilla extract
1 cup sour cream or yoghurt

Preaheat oven to 180 °C. Butter cake pan and dust with flour (I use a Guglhupf Bundt pan).
Melt butter or use oil and mix well with brown sugar, maple syrup, vanilla and eggs in a medium bowl. Mix dry ingredients in a bowl and add to the egg mixture alternating with the yoghurt. Beat until just combined. Fill batter in prepared pan and sooth down the surface. Bake for 35 to 40 minutes or until golden brown and an inserted toothpick into the middle comes out clean. Remove from pan and let cool.
This cake is easy to make and comes out perfect! YUMMMIIIIEEEEE!!!! :o)