HOME-MADE EASTER BREAD

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osterbrot

 

HAPPY EASTER!!

Easter is not Easter without home-made fluffy eater bread on your table.

HOME-MADE EASTER BREAD

600 g all-purpose flour

1 Pack dry yeast

2 Tbsp sugar

½ Tsp salt

Lemon zest from 1 lemon

1 Egg

1 egg yolk

200 – 250 ml milk

4 Tsp white whine

1 Tsp dark rum

1 – 2 hands full of raisins (if desired)

1 egg whisked for brushing the outside

In a large bowl mix all dry ingredients. Form a mold in the middle and fill in all other ingredients (except raisins and extra egg). With a fork start mixing from the middle always taking in a bit more of the flour from the sides. Knead until a soft, not too sticky dough forms that springs back when you press a finger in. Cover and let rise at a warm place for 30 minutes. On the floured table counter knead again to get all the air out for about 2 minutes. Add in raisins and knead to evenly distribute them. Form a loaf or a braid and set on a parchment lined baking sheet. Cover with a clean kitchen towel, store at a warm place and let rise for 1 hour. Preheat oven to 180°C. Brush risen dough with whisked egg on the outside and put into the oven. Bake for 40 minutes. Let cool completely. This bread can be stored wrapped in plastic wrap for up to a week.

HAPPY EASTER!!

THE BEST OATMEAL COOKIES

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Oatmel cookies

 

OATMEAL COOKIES

(modified from a Martha Stewart Living recipe)

Mmmmhhhhhh…this tastes like home!! Cheer up a sad friend with these heartwarming cookies! :o)

For about 30 cookies

¾ cup old fashioned rolled oats
¾ cup small leaf oat flakes
½ cup all purpose flour
1 Tsp baking powder
½ Tsp cinnamon
½ Tsp salt
½ cup good quality butter (melted)
½ cup granulated sugar
½ cup brown sugar
2 large eggs
1 Tsp pure vanilla extract
¾ cup raisins or chocolate chips (as desired)

Preheat oven to 180 °C. In a small bowl mix dry ingredients. In a medium bowl mix sugars, butter, vanilla and eggs and whisk until fluffy. Mix dry ingredients with butter-egg mixture. Spoon 1 heaped Tsp servings on a baking sheet leaving 3 cm in-between. Bake for 12-14 minutes. Let cool completely and store in an airtight container with an apple to keep it moist for days.

BOSTON: UNION OYSTER HOUSE

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boston1

 

Almost as much as I love to cook I love to go out and have really good, high quality food. That is why I have decided to share my experiences while traveling.

TRAVEL WITH THE NICI FARM

BOSTON: UNION OYSTER HOUSE

This fabulous seafood specialized restaurant is the oldest existing restaurant in the USA (since 1826). It is a beautiful, historic, cozy dark brick building made of dark wood inside. I had the Shore Diner and a home brewed dark beer. It was a huge, traditional Bostanian and fabulous set menu.

Appetizer: wonderful creamy CLAM CHOWDER and CORN BREAD

Main dish:  A whole STEAMED LOBSTER and STEAMED MUSSELS served with seared butter. I just love the cracking and working to get to the tender flesh.

Sides:  CORN on the cob, scalloped POTATOES

Desert: GINGER BREAD (but I was sooo stuffed I couldn’t even try it)

Price: market price (including beer I paid $58/€42), no worries this was the absolutely most expensive on the card but it could have served two!!

All in all it is not the cheapest place but the atmosphere and the delicious high quality seafood is so much worth it I will definitely go back soon (as soon as I can eat again)

 

http://www.unionoysterhouse.com/

THE NICI FARM GOES USA!

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eibrot

THE NICI FARM GOES USA!

 

For the next 3 month The Nici-Farm and I have moved to Boston. Try out this great breakfast for champions.

1 Tbsp olive oil

1 organic fresh egg

1 piece of whole wheat toast

Cherry tomatoes

Lean ham

 

Cut a hole into the toast just a little bit larger than the egg yolk. Using a tissue wipe a pan with the oil and heat. Place toast inside of pan and slowly crack the egg into its middle. Add tomatoes and ham aside the toast. Cover pan and fry on medium heat until the egg is the texture you like for sunny-side up fried eggs (3-5 minutes). You can also flip it over to make a double fried egg.

EASTER CARROT CAKE

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Carrot cake

 

This cake would be a lovely Easter cake! HONEY BUNNY!

EASTER CARROT CAKE

For the cake:

1 ¼ cups flour

1 Tsp baking powder

¼ Tsp baking soda

½ Tsp salt

½ Tsp ground cinnamon

¼ Tsp freshly grated nutmeg

½ cup rape seed oil

2 eggs

1 Tsp vanilla

1 cup grated carrots

For the frosting:

1 pack (125 g) cream cheese (Philadelphia)

1 Tsp vanilla extract

1 cup confectioners’ sugar

Marzipan carrot for decoration

Preheat oven to 180°C. Mix all dry ingredients in one small bowl and all wet ones in a medium one. Then mix dry ingredients into wet ones. Mix until smooth and fill into oiled and floured spring form. Bake for 40 minutes or until an inserted toothpick comes out clean. Let cool completely. Mix all frosting ingredients and evenly spread on halved cake and on outside. Decorate with a marzipan carrot.

BLOOD-ORANGE COCONUT-MILK CAKE

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Blood orange cake

 

This is just a cake version of summer! ENJOY LIFE!

 

BLOOD-ORANGE COCONUT-MILK CAKE

 

1 ¾ cups flour

1 ½ Tsp baking powder

¼ Tsp baking soda (Natron)

¼ Tsp salt

2/3 cup olive oil

3 eggs

1 cup brown sugar

Peel from 1 organic orange

¼ cup blood orange juice

½ cup coconut milk

 

Preheat oven to 180 °C. Mix all dry ingredients. Then mix in rest of the ingredients until a smooth batter has formed. Fill into an oiled and floured box form and bake for 45 minutes or until a inserted toothpick comes out clean.

BEAR-LEEK PASTA WITH CHERRY TOMOATOES

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bärlauch pasta

I just love the taste of fresh bear-leek. Try this easy 15 minute recipe.

 

BEAR-LEEK PASTA WITH CHERRY TOMOATOES

For 2

250 g pasta (orichetti)

100 g cherry tomatoes, quartered

4 Tbsp self made bear-leek pesto (see https://thenicifarm.com/bears-leek-pesto-with-cashew-nuts-barlauch-pesto-mit-cashew-nussen/)

Salt

Freshly grated parmesan

Cook pasta in salt water until al dente. In a large bowl mix al ingredients and serve with fresh parmesan.

NICI’S HONEY-WHISKEY BBQ SAUCE (FOR BBQ CHICKEN OR RIBS)

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IMG_20160415_230122

Spring time is on and so is BBQ season! Here is my special secret recipe for my spicy-sweet BBQ sauce that will make you lick your fingers twice…

 

NICI’S HONEY-WHISKEY BBQ SAUCE (FOR BBQ CHICKEN OR RIBS)

 

2 Tbsp olive oil

1 small onion, very finely chopped

1 garlic clove, crushed

2 Tbsp honey

10 Tbsp ketchup

1 Tbsp apple vinegar

1 Tbsp Worchester sauce or soy sauce

¼ Tsp cumin

¼ Tsp cayenne

(optional: ¼ Tsp liquid smoke)

1Tsp Whiskey

For BBQ CHICKEN:

1 chicken in pieces

In a sauce pan heat olive oil and cook onion until soft but not browned. Add all ingredients and cook for 5 minutes until thickened. Use right away or store in jar glass for a few weeks.

For BBQ chicken:

Marinate chicken pieces in refrigerator for at least 1 hour. Place on BBQ for 30-45 minutes over medium heat or bake on baking paper lined baking pan at 180 °C for 30-45 minutes turning chicken parts every 15 minutes.
Serve on sweet potatoes and asparagus which you add to the oven 20 minutes before the end.

BEARS LEEK PESTO WITH CASHEW NUTS (BÄRLAUCH PESTO MIT CASHEW NÜSSEN)

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bärlauchpesto

 

It is spring!! Sun, birds and bears leek are back! I just love the spring time! This is one of the first light spring recipes you should definitely try. Let the sun in!

 

BEARS LEEK PESTO WITH CASHEW NUTS (BÄRLAUCH PESTO MIT CASHEW NÜSSEN)

100 g bears leek (Bärlauch)

100 g cashew nuts

50 ml good quality olive oil

1 Tsp salt

Freshly ground pepper

 

In a blender blend together ingredients until it forms a smooth paste. Either directly use it or put it the pesto into a jar and cover with extra olive oil. The pesto will be good for a few weeks when refrigerated. Use to make delicious pasta with cocktail tomatoes or as a wonderful bread spread on chiabatta.

RUCOLA SPAGHETTI WITH A TOMATO DUO

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rucola spagetti

 

This is a light and pasta variant that awakens your summer feelings.

 

RUCOLA SPAGHETTI WITH A TOMATO DUO

 

200 g rucola

200 g cherry tomatoes, quartered

50 g dried tomatoes, cut in small cubes

2 garlic cloves, in slices

1 medium hot dried chili (optional)

250 g Spaghetti

50 ml olive oil

Salt, pepper

 

Bring water to a boil and cook pasta al dente. When the spaghetti are done, drain, quickly mix all ingredients in a large bowl and season to taste. Done!