Red Wine Cake with Cherries
This simple red wine cake with cherries tastes especially delicious in the colder season.
Although it was really spring-like the last few days, it still tasted really good.
Semolina Dumpling with Plum Roaster
These semolina dumplings are fluffy, soft and sooo delicious! We love these dumplings. Can be served after a soup for lunch, or as dessert in the evening.
With the “side dish” compote, roaster or fruit sauce, you can create a great variety. Also very tatsty with a plum-roaster – as here – an apple-compote, apple-sauce, elder roaster or strawberry sauce.
These semolina dumplings are really easy to prepare and can also be prepared in advance, ideal if you eat them as a dessert. All you have to do before serving is, put the dumplings in boiling water and roll them into the breadcrumbs.
You absolutely have to try them. They are soo yummy!!!!
Sweet Semolina Dumplings
Zutaten
Semolina Dumplings
- 500 ml milk
- 120 g butter
- a pinch of salt
- 130 g semolina
- 50 g sugar
- 2 eggs
Breadcrumbs
- 50 g butter
- 100 g breadcrumbs
- 2 tbsp sugar
- optional cinnamon powder
Anleitungen
-
Bring in a pot, milk, butter and salt to boil.
-
Mix semolina and sugar with a whisk.
-
Stir until the semolina mixture doesn't stick to the pot anymore.
-
Remove from heat and stir in the eggs one by one.
-
Leave to cool for minimum half an hour. (or longer)
Breadcrumbs
-
Melt butter in a pan.
-
Add breadcrumbs, sugar and roast to golden brown, while stiring.
When the semolina mixture is cold
-
Form small dumplings.
Before serving
-
Put dumplings in boiling salted water and leave to simmer for about 10 minutes. Dumplings are ready when they come to the top and float.
-
Lift dumplings out of the water with a sieve ladle and roll in the breadcrumbs.
Rezept-Anmerkungen
Serve the Semolina Dumplings with Plum Roaster, Elder Roaster, Strawberry Sauce, Apple Compote or Apple Sauce.
Austrian Stewed Plums (Plum Roaster)
Zutaten
- 1 kg plums
- 125 ml water
- 1 shot of redwine
- juice of a lemon
- 4 pieces of cloves
- 1 cinnamon bark
Anleitungen
-
Cut the plums in half and remove the pit.
-
Put cinnamon and cloves in a spicebag
-
put water, sugar, redwine, lemon juice and the spicebag in a pot and bring to boil.
-
Add the plums and boil for some minutes until soft.
-
Remove the spice bag.
-
Fill the hot stewed plums in the prepared jars and close them immediately.
-
Let the jars cool completely.
Rezept-Anmerkungen
Please note: Jars have to be very clean. I place the jars and lids in the sink and pour boiling water over. Fill plums in hot jars and close.
When a lid has “retracted”, the plums will keep well until, at least a year. Store in a cool and dark place. (e.g. in the Basement)
Enjoy cooking!
Maggi & Family
Please do not hesitate to share your ideas with me!
Suggestions and critics are welcome.
Instagram: use #sweetandspicyde or @sweetandspicy.de, so I can see your creations.
Brioche Croissant with Poppyseed Apple Filling
These are the best brioche croissants.
They are really soft and fluffy, filled with a poppyseed-apple filling. But there is no limit. You can also fill them with a nut filling or Nutella.
Cinnamon Roll Apple Cake
This time I thought of an apple cake that is a little different. I wanted to use a yeast dough and I came up with cinnamon rolls as the base.
Read moreBest Apple Pie
It is now time to go English, the American art.
I have baked this Apple Pie really often now, it is just delicious and so juicy.
Grießschmarrn – An Austrian Sweet Semolina Treat
The Grießschmarrn is a typical Austrian sweet dish made of semolina. We have it mostly for lunch, one of my childhood memories. Tastes really delicious.
Read moreSimple Strawberry Cake
I wanted to make a simple strawberry cake without a lot of frills, but with lots of strawberries. And this is what I got.
Read morePoppy Seed Strudel
This poppy seed strudel is not the classical baked yeast dough, it’s a short pastry with sour cream.
So it’s perfect if you don’t have yeast.
Strawberry Rhubarb Tart
We love strawberries, mixed with rhubarb it makes a great combination. The sweetness and fruitiness of the strawberries and the slight acidity of the rhubarb harmonize perfectly.
Read moreVindaye Poison – Fish Vindaye
Mauritius is known for its mixed exotic dishes. A mixture of Indian, Asian, Arabic and Creole cuisine.
Finally a speciality from Mauritius for you. 🙂
Vindaye Poison is usually eaten cold with baguette.
It is a kind of preserving the fish with spices: turmeric, mustard seeds, chilli, garlic, onion and vinegar.
Will preserve in the refrigerator for several days.
The mustard seeds in Mauritius are dark brown and much smaller than the ones we know here in Germany. We got these from the Asian shop. They are called brown mustard seeds. We also use these mustard seeds for the Mango Kutcha.
Vindaye Poison – Fish Vindaye
Zutaten
- 800 g fish steaks (cut in 2 cm slices) e.g. pangasius, tuna (best is a fish with less bones and firm meat.
- 8 cloves of garlic
- 3 middle onions
- 2 tsp tumeric (kurkuma)
- 70 ml vinegar
- 2 tsp black mustard seeds
- 2 green chilli
- oil
Anleitungen
-
Salt and pepper the fish.
-
Fry fish in hot oil until golden brown. After frying, place on kitchen paper to drip of.
-
Cut onion in big slices, garlic in thin slices, chili in fine stripes. Using a mortar crush mustard seeds lightly.
-
Break fried fish into equal pieces and remove fishbones.
-
Heat in a wok 3 to 4 tbsp oil. Roast onions slightly.
-
Add garlic, tumeric, mustard seeds, chili and stir.
-
Add vinegar.
-
Add fish and season with salt to taste. Stir carefully until the fish is coated with spices.
Rezept-Anmerkungen
In a jar, it keeps in the refrigerator for a few days.
As a reminder, here are some of our recipes from Mauritius. We had so many requests – which we are very happy about – so we will try to blog more “spicy” recipes in the future.
Enjoy cooking!
Maggi & Family
Please do not hesitate to share your ideas with me!
Suggestions and critics are welcome.
Instagram: use #sweetandspicyde or @sweetandspicy.de, so I can see your creations.
Strawberry Swiss Roll
It’s great, the strawberry season has begun! We love strawberries!!! Picked fresh from the field, of course, they taste best. Even hidden in that swiss roll, strawberries are the best!
Read moreEngadine Walnut Cake
The Engadine Walnut Cake is made of short pastry filled caramelized walnuts.
It has become very popular, far beyond the borders of switzerland.
Mohnzelten – An Austrian Speciality With Poppy Seed
Does Mohnzelten say anything to you? 🙂
Mohnzelten is a speciality of the Waldviertler region in the state of Lower Austria.
Just potato dough with a poppy seed filling.
As I always say, simple but really delicious! 🙂
Tyrolean Nut Cake
I haven’t had this cake for a long time now, don’t ask why. 🙂 It’s quick to prepare and really delicious!
Read moreEaster Sheep Bread
This Easter lamb or Easter sheep (because it is so thick 🙂 ) is a speciality of ours around Easter time.
Read moreChocolate Orange Loaf Cake
In winter we love to eat oranges. For breakfast, freshly squeezed orange juice, in the afternoon just like that. And once in a while the oranges also hop into a cake, like in this one. 🙂
Read morePoppy Seed Tart
I love this poppy seed tarte!!
It consists of a fine yoghurt base with a great layer of poppies on top. As topping we have the tasty meringue spots.
Simply heavenly!
Apple Cinnamon Treats
This Apple Cinnamon Treat is fruity, light, not too sweet and really delicious! It goes just as well with a festive coffee table as with a casual coffee klatch with friends. Big and small alike, like this great cake.
Read moreCoconut Balls
These coconut balls are really juicy. Of course there is a full load of coconut in it. 🙂
It is also a good idea as a gift.
They are super easy to prepare, without baking or cooking…
Chocolate Peanut Fudge
These little chocolates bites are so incredibly delicious! They melt on your tongue, with the delicate taste of caramel and crunchy peanuts. What a dream!!
Read moreAustrian Poppy Seed Fingers
An Austrian speciality.
We loved poppy seed fingers when we were little, we had them for lunch after a soup when we came home from school.
I still love them and so do our kids!
Pear Brownies
Somehow I felt like I need chocolate. We also had ripe pears which should be used as soon as possible. And it has to be something quizy – quick and easy!!! So…
Read moreSalmon Quiche
„Is there anything I could take to the office for breakfast tomorrow?“ My husband was feeling like our kids, when they had to take something to school on special occasions.
Read moreBlackberry Curd
Lemon Curd is a long time on my to-do-list, but I did’nt get do it till now. Since I had some blackberries, I decided to make Blackberry Curd.
The result is a very creamy, silky and smooth “spread”.
It tastes fruity, slightly sour and not too sweet. And the great colour…..!
This curd is really easy and fast to do. Stored in the fridge it lasts 2 weeks.
You can use this Blackberry Curd for:
- cake fillings,
- tarts,
- in crepes,
- on ice cream and desserts,
- on scones
- or just as bread spread.
Blackberry Curd
Zutaten
- 280 g blackberries (fresh or frozen)
- juice of half a lemon
- 100 g sugar
- 1 egg
- 2 egg yolks
- 50 g butter
Anleitungen
-
Bring blackberries and lemon juice to boil.
-
Crush blackberries with fork or masher. Let it boil till juicy.
-
Sieve blackberry juice in a pot.
-
Add sugar to blackberry juice and bring to boil.
-
Mix the egg and egg yolks in a separate bowl.
-
Pour blackberry juice slowly to the eggs while whisking.
-
Pour mixture back in the pot and heat on small fire for about 5 minutes until it thickens.
-
Stir in pieces of butter.
-
Fill the hot Blackberry Curd in a clean jar.
Rezept-Anmerkungen
Stored in fridge lasts about 2 weeks.
Enjoy!
Maggi & Family
Cherry Crumble Cake with Marzipan
We had lots of cherries this season, we made a crumble cake with cherries and marzipan, not to forget our cherry coconut jam.
Read moreStrawberry Semolina Tart
We love semolina porridge and we also love strawberries. So I thought – let’s make a tart out of both. And that is the result!
Read moreEasy jam bundt cake
Sometimes the simple things are best! That applies for this Easy Jam Bundt Cake.
Read moreStrawberry Sour Cream Cake
Finally!! The strawberry season is open! There are a few strawberry fields in the region, where we go pick as much as we wish.
Then we have our first Strawberry Sour Cream Cake.
Easy to prepare and really delicious. The right cake when its warm outside.
For this cake we use “Schmand”. A typical Bavarian sour cream with a fat rate of at least 20%.
If you can’t get any “Schmand”, use half Creme fraiche and half Sour cream.
Strawberry Sour Cream Cake
Zutaten
- 300 g fresh strawberries
Dough
- 125 g softened butter
- 100 g sugar
- a pinch of salt
- 2 eggs
- 175 g flour
- ½ tsp baking powder
- 3 tbsp milk
Sour Cream Layer
- 400 g "Schmand" (Sour cream with 20% fat)
- OR half Creme fraiche and half Sour cream
- 1 egg
- 75 g sugar
- vanilla
- 1 tbsp corn starch
Anleitungen
-
Prepare a spring form with 26 cm diameter. (grease and flour)
Preheat the oven at 180° C.
-
Remove stem of strawberries and cut in half.
-
For the dough: Mix softened butter, sugar and salt until creamy.
-
Add eggs one by one. Mix inbetween.
-
Mix-in flour, baking powder and milk.
-
Spread the dough evenly in the spring form. (No baking.)
-
For the Sour Cream layer, mix all ingridients together.
-
Pour Sour cream mix directly over the dough.
-
Spread strawberries on the sour cream layer.
-
Bake for about 40 – 45 minutes.
Rezept-Anmerkungen
Taste best chilled.
This cake should be eaten at the soonest, because strawberries don’t look nice after 1 or 2 days.
Enjoy baking!
Maggi & Family
Asparagus Salad
We love asparagus – specialy this asparagus salad!!!
Read moreGreen asparagus wrapped in bacon
Asparagus must not always be “naked”. Here is a “dressed” alternativ. Quick and easy – Asparagus wrapped in bacon! 😉
Goes perfectly with wine or even beer, on an evening with friends or just “dinner for 2”!
Green asparagus wrapped in bacon
Zutaten
- 12 spears of green asparagus
- 12 slices of bacon
Anleitungen
-
Cut the end of the asparagus and peel the lower third.
-
Wrap the asparagus with bacon.
-
Place on a baking tray with baking paper.
-
Bake in preheated oven at 180° for 25 minutes.
Enjoy cooking!
Maggi & Family
Rhubarb crumble cake
The beauty of spring!
It brings a lot of great things after the winter like wild garlic, rhubarb, asparagus, strawberries and many flowers, trees and bushes are blooming.
So enjoy the time outside! 🙂
Here we go with a rhubarb crumble cake for spring. The base is a simple fluffy cake. The rhubarb makes it moist, fruity and delicious. Topped with the crumble a great combination.
Read moreWild garlic potato fingers
The wild garlic season is coming to an end. Since the season is short we try to make the best out of it. Wild garlic paste is the best way to conserve and use through out the year.
Here is a German and Austrian speciality with wild garlic. The famous “Schupfnudeln” – wild garlic potato (dumpling) fingers.
What a great colour and taste!
Wild garlic cheese puffs
A little snack for in between! Wild garlic cheese puffs!! Cream puffs are normally sweet, but you should try out one of these. Delicious!!
Read moreWild garlic tarte with tomatoes and mozzarella
The wild garlic season is very short, so we have to use it out.
Read moreWild garlic paste
We have been looking forward… its here!! The wild garlic!!!
Read moreBeigl – a traditional Snack in the fasting period
Beigl is an Austrian speciality in the fasting season. Very much enjoyed by children as an afternoon “teatime” snack instead of something sweet.
Read moreCarnival Titbits
Another Austrian speciality the “Schürfi” aka “Polsterzipf” (Polster Zipf = cushion or pillow corner)
Read moreChoco Coco Delight
Fresh tasty Chocolate Coconut Delight. Easy to bake and always a hit.
I got this chocolate base recipe from a colleague and couldn’t wait to try it out.
Napolitaine – Mauritian Treats
“Soft like cotton candy that melts-in-the-mouth!” thats what our daughter says, as she let one vanish away.
Heavenly!
Austrian Potato Fingers
Today we have a typical Austrian “Erdäpfelnudeln”. There is no englisch name known to me for this snack. That’s why I call them Austrian Potato Fingers. It used to be our midday fast food and since we were allowed to eat with our fingers it tasted 10 times so good. 🙂
Read morePoppy Seed Cake
I just love poppy seed cake – irresistible!
This Poppy Seed Cake is moist and succulent. I got the recipe from a very good friend of mines! Thank you very much!!!
Apfelschlangerl – An Austrian Apple Cake
Apfelschlangerl – All-Austrian apple cake!
Surprisingly this apple cake is not really known in Germany. In Bavaria they would call it apple strudel, but its not an apple strudel. Read more
Buchteln
We are going through a so called golden October. Cold in the morning, sunshine and blue sky during the day. A weather for Buchteln.
A typical austrian type of bun. Ovenbaked yeast dumplings filled with jam.
Strawberry Elderflower Cake
Strawberry season is nearly over. Let’s plug some and prepare a cake! Read more
Elderflower Syrup
Pluck some elderflowers.
I’ve made a elderflower syrup without using any kind of citrus fruit acid for maximum taste. Read more
Rhubarb sour cream cake
Spring is here! Its rhubarb time! As a kid we loved to wear the huge rhubarb leaf as a hat.
Unfortunately we don’t have rhubarb in our garden, fortunately we have markets selling regional fruits and vegetables.
Actually rhubarb is a vegetable, but it is mostly used in sweet dishes, or as juice, marmalade, jam and in cakes and tartes.
Homemade Baguette
Crunchy on the outside, soft inside. We love it. Read more
Mango Kutcha
This is a fruity, spicy, slightly hot speciality from Mauritius. Delicious!
Mmmhhh!! Just thinking about it, brings water in the mouth. Read more
Garlic-Ginger Paste
We prepare our own garlic-ginger paste and store in the fridge for our daily use very practical.
Peel and garlic and ginger in equally amount. Put in blender.
Add salt and some oil and mix.
If it doesn’t mix properly, add more oil.
Put in a jar and store in fridge.
If not used too often, cover top of paste with oil.
Enjoy!
Maggi & Familie
Garlic Scones
4 days left!!! Door Number 20!!
Olive Tomato Biscuits
Now that we had so much “sweets”… It’s now time for something “salty”…
These biscuits go with wine and beer or just for nibbling. 🙂 My sis’s and bro’s would say “ti gajak”… 🙂
Our children love them too. Also good for “in between”, picnics or snack for school.
Olive Tomato Biscuits
Gericht:
Biscuits and Cookies
Zutaten
- 50 g olives
- 50 dried tomatoes in oil
- 50 g cheese
- 125 g butter softened
- 2 eggs
- 1 pinch salt
- 1 pinch pepper
- 2 tbsp milk
- 250 g flour
Anleitungen
-
Chop olives and tomatoes. Grate cheese.
-
Whisk softened butter.
-
Beat 2 eggs, remove 3 tablespoon and put aside (to brush). Mix rest of beaten egg to butter.
-
Mix olives, tomatoes, cheese, salt, pepper and milk to egg-butter mixture, add flour and knead with hands to a dough.
-
Place in fridge for 1 hour.
-
Roll out on a floured surface and cut out shapes you fancy. Put on baking tray with baking paper and brush with remaining egg.
-
Bake in preheated oven at 210° C for about 12 minutes.
Enjoy baking!
Maggi & Family
Beetroot Cookies
Today is the 3rd Advent. In a weeks time its Christmas! The children are of course very excited.
What’s behind door number 17?
Choco Coco Cake
Are you curious to know what’s behind door number 14? Rüdiger? 🙂
Banana Walnut Cookies
These cookies are ideal to use a ripe banana. They taste really delicious, also for children.
Not only at Christmas time.
Scones
Scones are typical english! They are eaten at tea time with double cream and a marmelade, black tea with a drop of milk.
We have scones mostly on weekends for breakfast. Warm with butter melting… I love it with jam. Just delicious!!!
My husband enjoys it with butter and cheese (preferably cheddar 🙂 ).
Our kids love it with everything!
The dough is easy and fast to prepare and baked.
This is the family recipe from Mauritius. It has been handed down over the last years and everyone in the family bakes them. From Mauritius to Australia to England over to Gemany/Austria.
Our daughter shows you how to make them:
Scones
Gericht:
Breakfast, Tea Time
Länder & Regionen:
English
Zutaten
- 280 g flour
- 2 TL baking powder
- 1 TL sugar
- 1 TL salt
- 45 g butter
- 1 egg
- 125 ml milk
Anleitungen
-
Whisk milk and egg.
-
Sive flour and baking powder, mix in salt and sugar.
-
Cut the butter in little pieces and mix well with flour.
-
Pour milk-egg-mixture in center of flour and knead lightly.
-
Put an a floured surface and roll out to 1,5-2 cm thick, cut out.
Brush with milk.
-
Bake in preheated oven at 220° C, for 12 - 14 minutes.
Rezept-Anmerkungen
They taste best still lukewarm.
We like to do twice the amount.
Enjoy baking! (it‘s really quick 😉)
Maggi und Family
Chocolate and Coconut Chip Cookies
Hello everyone!
Today we have Chocolate and Coconut Chip Cookies.
I love chocolate. Who does not? 🙂
Like everyone else I try not to eat a lot of chocolates, but sometimes it has to be “chocolate”!! 🙂
If you open a bar of chocolate, you have to finish it… otherwise it might go bad… 🙂
Same goes with Choco Cookies, just delicious. That´s why we wish to share this recipe.
Chocolate and Coconut Chip Cookies
Gericht:
Biscuits and Cookies
Portionen: 70 Cookies (approx.)
Zutaten
- 280 g flour
- 20 g cacao powder
- 1 tsp bicarbonate of soda
- 1 tsp salt
- 250 g butter, softened
- 140 g sugar
- 140 g brown sugar
- 1 tsp vanilla essence
- 2 eggs
- 300 g chocolate, chopped
- 100 g coconut chips
Anleitungen
-
Sieve flour, cacao powder and bicarbonate of soda. Add salt and mix.
-
Whisk softened butter, sugar, brown sugar and vanilla essence.
-
Add an egg mix and then add a second egg and mix. (do not add both eggs at the same time)
-
Mix in chopped chocolate and coconut chips.
-
Form little "balls" using two teaspoons and place on backing tray, leaving enough space in between.
-
Bake in preheated oven at 190° C for 10 minutes.
-
Remove from oven and let to cool for about 2 minutes. Do not remove cookies immediately from tray. Cookies are still soft.
Enjoy baking!
Maggi & Family
Merken
Tasty apple cake
You can get apple cake in every variation. Here is an easy and quick one.
A quick prepared dough with spelt flour, fresh juicy apples and of course cinnamon. Brown sugar is for the hint of the caramel effect and the almonds to make it crunchy.
Tasty apple cake
Gericht:
Cake
Zutaten
- 1 kg apples
- 125 ml milk
- 125 g butter
- 4 eggs
- 250 g sugar
- 1 tsp salt
- 1 tsp vanilla essence
- 300 g spelt flour You can also use plain flour.
- 2 tsp (10g) backing powder
- cinnamon
- 75 g brown sugar
- 75 g flaked almonds
Anleitungen
-
Peel and cut apples
-
Bring milk and butter slowly to boil. In the meantime whisk eggs and sugar.
-
Add milk-butter-mixture, salt and vanilla essenz, constantly mixing.
-
Add sieved spelt flour and backing powder. Mix thoroughly.
-
Pour dough on a backing tray with backing sheet, spread evenly. Spread apples, sprinkle cinnamon, brown sugar and flaked almonds.
-
Bake in preheated oven at 200° C for 30 minutes.
Enjoy baking!
Maggi & Family
Semolina flummery
We prefer to eat semolina flummery when the temperature falls, autumn and winter. Best with orange sauce, it somehow taste different. In summer preferably with fresh strawberry or raspberry sauce. Easy to prepare!
Semolina flummery
Gericht:
Dessert
Zutaten
- 500 ml milk
- 75 g sugar
- 60 g semolina
- pinch salt
- orange cest
- lemon cest
- 1 egg
- orange liqueur optional
Anleitungen
-
Separate the egg. Mix the egg yolk with a little milk.
-
Put the milk with salt, orange and lemon cest to boil, add half of sugar and semolina. Boil, constantly stirring until mixture thickens.
-
Mix in the egg yolk-milk-mixture.
-
Beat egg white with remaining sugar until stiff and fold with the orange liqueur and semolina mixture.
-
Fill in moulds and cool well for at least 2 hours.
-
Serve semolina flummery with a fruit sauce. Enjoy!
Enjoy!!
Maggi and Family
Beet root Pull-apart bread
I wanted to try something else using beet roots. I once made beet roots buns and mayonnaise. So it’s now time for beet root pull-apart bread.
A nice and strong color. First I made beet root purée and mixed it in the bread dough, let it rise and rolled it out. Spread melted butter, sprinkled fine chopped chives and cut in to equal squares.
Puting the pieces on top of one another, I then place the whole vertically in a loaf form, let it rise again and in the oven.
Goes to BBQ. No need for a knife. Looks great. Taste great!!!
Beet root Pull-apart bread
Zutaten
Dough
- 500 g flour
- 1,5 tsp salt
- 1 tsp sugar
- ½ cube fresh yeast or 1 packet (7g) dried yeast
- 1 egg
- 3 Tbsp oil
- 1 Tbsp sour cream or creme fraiche
- 200 g warm beet root puree
- 50 ml warm milk
"Filling"
- 30 g melted butter
- chives
Anleitungen
-
Knead all ingredients to a dough. If sticky add some flour, if crumbling add milk.
-
Place dough in an oiled bowl, cover and let rise for 1 hour.
-
Greace loaf form with butter, sprinkle with flour.
-
Knead shortly on a floured surface and roll out flat.
-
Spread butter evenly and sprinkle with fine chopped chives.
-
Cut into equal squares and put pieces on one another and place the whole in loaf form.
-
Cover and let rise for another half an hour.
Preheat oven to 200* C.
-
Bake for 30 minutes.
Let cool for 10 minutes and remove from mould. Best serve warm.
Rezept-Anmerkungen
For the beet root puree:
Boil whole beet root in pressure cooker. When cooked puree it.
Enjoy baking!
Maggi & Family
Homemade tomato ketchup
I always make this tomato ketchup in summer, when tomatoes are of abundance – from our garden or from the shop.
Tomato ketchup tastes very good with grilled chicken or turkey. If the weather is bad, we would roast the chicken in the oven and tomato ketchup shouldn’t be missing.
As bring along to BBQ parties.
It is very fruity, slightly sour and sweet in taste. Can not be compared with the normal ketchup in the supermarket. Our children are crazy about it.
I use very ripe tomatoes, gelling agent 3:1, for example…
Like jam, homemade ketchup should be stored in a cool, dark room or cellar. Used jars should be kept in the refrigerator.
Homemade tomato ketchup
This homemade tomato ketchup goes with grilled chicken or turkey best.
Zutaten
- 1 kg ripe tomatoes
- 250 g onions
- 1 apple
- 300 g sugar
- 1 Tbsp salt
- 1,5 Tbsp red pepper powder
- 1 tsp pepper freshly ground
- 0,5 tsp cinnamon
- 1 tsp coriander seeds
- 2 bay leaves
- 200 ml vinegar
- 1/2 package gelling agent 3:1
Anleitungen
-
Cut the tomatoes into quarters and the apples into eight. Put to simmer for about 20 min.
Strain.
-
Dice the onions and add to the tomato puree.
Add 200g sugar, salt, red pepper powder, pepper, cinnamon, and vinegar.
Put the crushed coriander seeds and the bay leaves into a tea bag and put in the pot.
-
Let simmer for 15 min stirring occasionally.
-
Mix sugar and gelling agent 3:1 together and mix well into the ketchup.
Simmer further 3 minutes.
-
Remove the spice bag.
Rinse the jars with boiling water and pour in the hot tomato ketchup.
Closing the jars immediately tight = vacuum.
Strainers I use:
Best regards
Maggi & Family
Merken
Our Asian pan
We don’t believe there’s a right or wrong way when it comes to cooking. It’s just a matter of taste. The ingredients should somehow fit.
Here is our typical Asian pan, the way we cook it. Really delicious!!!
The chinese vegetable Yu Choy, one of our preferred, which we get in litte chinese shop near our place.
Asian pan
Gericht:
Main Course
Zutaten
- 3-4 pieces chicken thighs
- 10 g mu-err mushrooms
- 1 bunch yu choy (chinese green)
- 2 carrots
- 1-2 onions
- 250 g tofu
- 2 tsp. garlic/ginger paste
- mung bean sprouts
- 1 tsp. black bean garlic sauce
- rice wine for cooking
- salt
- pepper
- coriander sprig
- oil
Anleitungen
-
Debone chicken thighs, cut in equal pieces. Spice up with salt, pepper, red pepper powder and some oil.
-
Soak mu-err mushrooms for around 15 minutes in hot water, drain and cut in thin slices.
-
Cut yu choy stems in about 4 cm length, and leaves roughly.
-
Cut carrots in sticks.
Dice onions.
-
Crush equal amount of ginger and garlic to paste.
-
Wash mung bean sprouts and drain.
-
Chop coriander roughly.
Let's heat the wok now!! 🙂
-
In turn slightly roast in a bit of oil: carrots, onions, mung bean sprouts, tofu and yu choy green(starting with stems, adding leaves after a few minutes).
Spice up with salt and pepper each time. To onions and yu choy green add 2-3 tablespoons of cooking rice wine.
-
Fry garlic/ginger paste, add marinaded chicken, stir mix well.
Add black bean garlic sauce and mu-err mushrooms.
Cover and let to cook for 10 minutes, stirring every now and then.
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Add a bit of cooking rice wine, stir well.
Add carrots, tofu, onions, yu choy, mung bean sprouts, stirring constantly. Salt to taste, spread coriander.
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Serve with rice. We use basmati rice.
Nice week all!!
Maggi and Family
Gateaux piment / Mauritian Chilli Fritters
Gateaux piment or Gato pima (creol)
In some countries it is bread and butter with jam, in Mauritius it is a hot crunchy baguette with butter and Gateaux piment. My husband is crazy about Gato pima. 🙂
You can buy them on almost every street corner, sizzling hot out of the pan.
Much enjoyed as finger-food or in a so called Rougaille (mauritian spicy tomato sauce) to go with rice.
It´s also perfect for party and picnic.
Gateaux piment / Chilli fritters
Gericht:
Appetizer, Snack
Länder & Regionen:
Mauritius
Zutaten
- 250 g yellow split peas Asia Shop
- 1 pinch salt
- 1/2 tsp pepper
- 2 Tbs coriander leaves, chopped
- 1 Tbs peppermint leaves, chopped
- 2 small green chillies
- 4 curry leaves
- 1 sprig spring onion
- frying oil (eg. sunflower oil)
Anleitungen
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Soak yellow split peas overnight or 4 hours prior to preparation. Rinse and drain.
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Blend into a rough consistency. Half fine, half rough.
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Add chopped coriander, peppermint leaves, chilli, spring ognion, curry leaves, salt and pepper and mix well.
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Using a teaspoon as measurement, shape mixture into small balls.
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Deep-fry to a gold brown crisp.
Serve hot.
Cream horns
You will get cream horns on every fair, fancy fair in Austria, in all sizes and taste, with icing sugar, dipped in chocolate or chocolate and coconut flakes.
My cousin sister started making cream horns, since then I can’t remember any party without them. Just the right size. Delicious!!
Once you start eating them, you can’t stop…