BAKED BROCCOLI-CHORIZO-PASTA

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Auflauf

 

After these heavy Christmas dinners I am longing for a hearty (because of the cold) yet healthy and light dinner variant. It is possible!

BAKED BROCCOLI-CHORIZO-PASTA

250 g shell pasta, cooked halfway through

250 g cherry tomatoes, quartered

300 g Broccoli, frozen

50 g chorizo, in 3 mm cubes (if you substitute the chorizo with dried tomatoes it is even vegetartian and you reduce even more fat)

2 garlic cloves

125 g low fat cottage cheese

4 Tbsp olive oil

1 ball low fat mozzarella, in thin slices

Salt, pepper to taste

 

Preheat oven to 180 °C. Mix all ingredients (except mozzarella) in a large bowl and fill into an oven form. Top with mozzarella, a bit of olive oil and pepper and bake for 30 minutes.

How to make a perfect medium steak!

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How to make a perfect medium steak!

Recently I have learned how to make a perfect steak at home that tastes like the ones in the US restaurants. I prefer a piece of beef that has a bit of fat like prime rib (Rostbraten) or rib eye.

With a paper towel wipe just as little bit of neutral oil onto the bottom of a pan so it won’t stick. Then heat the pan to a medium-high temperature. When the pan is hot place the steaks in the pan. The rule is: Fry the unseasoned (!) steak on each side for exactly 60 seconds per centimeter of steak thickness. (A 3 cm thick steak should be fried 3 minutes on each side) Then wrap the steak in double layered aluminum foil and place next to the hot but touchable surface of the stove top also for 1minute per cm. (makes 3 minutes for our 3 cm steak) Now add salt and pepper. Done!

The principle behind this is that the fibers of the muscle contact while heating. While resting at temperatures under 70°C the muscle relaxes again and the meat will become tender. Easy, isn’t it?

EGGNOG BUNT CAKE

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eggnog cake

I love this easy to make, perfect, moist and fluffy bunt cake!!

EGGNOG BUNT CAKE

½ cup butter, melted
1 cup sugar
3 eggs
2 cups four
1 Tbsp baking powdered
½ Tsp salt
1 cup eggnog

Pre-heat oven to 180 °C. Mix butter and sugar until fluffy. Mix in eggs. Shift in flour, baking powder and salt and mix until just combined. Add eggnog and mix until smooth. Fill into a buttered and floured 20 cm round baking dish with removable sides. Smoothen the surface with the back of a spoon. Bake at 180 °C for 60 minutes or until an inserted toothpick comes out clean. Done!

CHRISTMAS EGGNOG CAKE

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eggnog-cake

 

CHRISTMAS EGGNOG CAKE

Cake:

125 g butter, melted

1 cup sugar

3 eggs

2 cups four

1 Tbsp baking powdered

½ Tsp salt

1 cup eggnog

Frosting:

250 g cream cheese

1 Tsp vanilla extract

½ cup butter, melted

500 g confectioner’s sugar

Food coloring and decoration as desired

For the cake mix butter and sugar until fluffy. Mix in eggs. Shift in flour, baking powder and salt and mix until just combined. Add eggnog and mix until smooth. Fill into a buttered and floured 20 cm round baking dish with removable sides. Bake at 180 °C for 60 minutes or until an inserted toothpick comes out clean. Meanwhile make frosting by mixing all ingredients. Cut done cooled cake lengthwise in half and spread about ½ cup frosting on bottom half. Place top half back on top and cut off the uneven cake top. Spread frosting all over and decorate as desired.

EGGNOG-PRALINES

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Kokosnussbälle

 

EGGNOG-PRALINES

 

125 ml Eggnog (Eierlikör)

200 g Coconut flakes

200 g white chocolate

50 g butter

Coconut flakes to cover pralines

In a water bath melt chocolate and butter. Mix in eggnog and coconut flakes. Refrigerate for 30 minutes. Form small balls and roll them in coconut flakes. Refrigerate for another 30 minutes.

KOKOSBUSSERL (Coconut-kiss cookies)

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Kokosbusserl

 

Jingle bells, Jingle bells…. Here is another typical Austrian Christmas cookie specialty:

KOKOSBUSSERL (Coconut-kiss cookies)

4 egg-whites

1 Tbsp vanilla-sugar

¼ Tsp salt

Ground lemon peel of ½ organic lemon

160 g confectioner’s sugar

200 g coconut flakes

1 Tbsp flour

Preheat oven to 180 °C. In a heatproof bowl beat egg whites, salt and vanilla sugar very stiff. Carefully mix in lemon peel, confectioner’s sugar and coconut flakes. Set bowl over a bowl of boiling water and heat the mixture until very warm. Add flour. On a baking sheet make little heaps of about 1 Tsp mixture, set about 1 inch apart. Bake until brown peaks form.

LINZER AUGEN COOKIES

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Linzeraugen

 

I just love Christmas time. Sitting in a cozy spot, cookies, hot punch and a good book….heaven!! This is a typical Austrian specialty.

LINZER AUGEN COOKIES

100 g confectioner’s sugar

200 g butter, cold

300 g flour

1 egg

1 Tbsp vanilla sugar

Ground peel of ½ organic lemon

Apricot jam

Confectioner’s sugar to sprinkle

 

Knead together all ingredients. Cool for 30 minutes. Roll out between two baking paper sheets. With a cookie cutter cut out disks. Cut out a smaller disk out of half of the disks (makes the top layer). Bake for 10 minutes. Spread jam on the still hot full disks and top with upper layer disks. Let cool and sprinkle with confectioner’s sugar.

CHILI-TEQUILA JAM

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1476035_440783766022417_1520729841_n

The cherry on the top of every cheese platter! The best friend for your favorite steak…

CHILI-TEQUILA JAM

1 kg large, red chilies (as hot as you like)
1 kg geling sugar (1:1)
50 ml Tequila (optional)

! Use plastic gloves or your hands will burn for days! Believe me, I made the experience!
Cut chilies into pieces. Mix with geling sugar in a large pot. With a hand blender puree the mixture. Cook bubbling for 8 minutes. Ann Tequila. Fill into sterile jam glasses and close. Place up side down for 5 minutes. Let cool and enjoy!

NO RISING 15 MINUTE SUNDAY ROLLS

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15 minuten brötchen

 

Good Sunday morning!!

This is it! Why haven’t I thought of it before? There is no need to leave your house any more to go and get Sunday morning rolls.

Make them yourself in only 15 minutes…

NO RISING 15 MINUTE SUNDAY ROLLS

Makes 4

200 g spelt flour

100 g all purpose-flour

1 Tsp salt

1 Tsp sugar

1 Pack baking powder

200 ml water

50 g sunflower seeds

Preheat oven to 180 °C. Mix and knead all ingredients until they form a soft only slightly sticky dough. Divide dough into 4 balls and press them from both sides into sunflower seeds. Place the flattened dough onto a baking sheet together with a cup of hot water. Bake for 10-15 minutes.

DONE!!

 

WALNUT BREAD

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walnussbrot

WALNUT BREAD

150 g rye flour
150 g spelt flour
200 g all-purpose flour
1 pack dried sour dough (Alnatura)
1 pack dried yeast
2 Tsp salt
1 Tsp sugar
100 g walnuts
300-350 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 30 minutes. Knead again and press into a bread baking form. Cover and let rise for 30 minutes. Meanwhile preheat oven to 180 °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!!