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.
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.
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.
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!
Greece is a beautiful country with beautiful people, a beautiful landscape and delicious food! I can remember a Greek restaurant that I was at when I was young where there was no menu. Instead you went into the kitchen and the lady of the house would open different pots on the stove for you to choose your diner. It was sooo wonderful. Since then I have never forgotten this wonderful greek dish Stifado.
STIFADO
800 g calf meat in cubes
3/8 red wine
2 bay leaves
1 stick cinnamon
2 cloves
800 g shallots, peeled and not cut
4 garlic cloves in slices
1 can whole tomatoes
6 Tbsp olive oil
½ Tsp sugar
Salt and pepper
In a large pot heat olive oil and fry the meat until browned from all sides. Take out and set aside. In the same oil fry the onions and garlic for 2-3 minutes. Then add tomatoes and simmer for further 2-3 minutes. Put meat with the good juice back into the pot and add rest of the ingredients. Simmer for 1-1 ½ hours over low heat. Carefully stir once in a while. I served it with Nockerln, small noodles or pita.