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Recipes
Blitzapfelkuchen
By Dunjab
Ofen auf 350 Grad vorheizen Aepfel von oben einschneiden ein bischen Zitrone drueber reiben, Zucker drueber streue...
- Teig:
- 8 Apfelhaelften
- 2-3 Essloeffel Zucker
- Saft von 2 Zitronen
- 60 gr Butter
- 150 gr Zucker
- 2 Eigelb
- Saft und Schale von einer 1/2 Zitrone
- 1/2 Paeckchen Backpulver
- 200 gr Mehl
- 1 kleine Tasse Milch
- 1 Essloeffel Rum
- 2 Eiweiss
- 3 Essloeffel Puderzucker
Sourdough Panzanella with Cured Vegetables
By Dunjab
To make the salad: Heat oven to 200°F
- For the salad:
- 1 loaf sourdough bread, trimmed into 4 pieces, roughly 5 inches long and
- 2 inches tall
- 1 cup carrot, peeled and shaved lengthwise
- 1 cup fennel, sliced lengthwise in thin strands
- 1 cup celery, peeled and shaved lengthwise
- 2 cups tomato vinaigrette (recipe follows)
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons sugar, more or less to taste
- Small handful of fennel fronds, micro herbs or baby greens, for garnish
- For the tomato vinaigrette:
- 2 cups olive oil
- 4 tablespoons tomato paste
- 2/3 cup Sherry vinegar
- 1 teaspoon thyme leaves, stripped from stems
- 2 tablespoons shallot, finely minced
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
Feiner Lachs Kartoffelsalad
By Dunjab
und mit den Cornichons fein würfeln
- 1200 g Kartoffeln (festkochend)
- 3 Schalotten
- 7 Cornichons
- 7 Radieschen
- 2 Staudensellerie
- 150 ml Fleischbrühe (Instant)
- 7 tb Obstessig
- 6 tb Öl
- Salz und Pfeffer
- 6 Eier (Größe M)
- 300 g Räucherlachs, in Scheiben
Smoked-Trout Spread
By Dunjab
use Ricotta, or goat cheese, or Sour Cream in addition to the cream cheese (I used Philadelphia Chive)
- 1/2 pound smoked trout fillets, skinned
- 1/3 cup sliced green onions
- 1/3 cup part-skim ricotta cheese (or sour cream, or goat chese)
- 1/4 cup (2 ounces) tub-style light cream cheese (Philadelphia chive)
- 1 tablespoon stick margarine or butter
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon hot sauce
- Squirt of Ranch
- Pepper
- 88 water crackers
Pomegranate Cocktail
By Dunjab
Bring juice and sugar to boil in medium saucepan over high heat, stirring until sugar dissolves
- 1/2 cup fresh pomegranate juice (from about two 11-ounce pomegranates)
- 1/4 cup sugar
- 1 teaspoon orange-flower water*
- 2 tablespoons pomegranate seeds
- 2 750-ml bottles chilled Prosecco
- Read More http://www.epicurious.com/recipes/drink/views/Pomegranate-Cocktail-201242#ixzz19HSrB65h
Cheesy Broccoli & Rice Casserole
By Dunjab
This cheesy broccoli & rice casserole is the perfect side dish to compliment almost any dinner, or makes a great li...
- 2 slices bread, torn into chunks
- 1 onion, minced
- 3/4 cup Parmigiano, grated
- 1 1/4 cups long grain white rice
- 4 tablespoons unsalted butter, melted
- 4 stock stock, vegetable or chicken
- 2 tablespoons unsalted butter, chilled
- 1 1/4 cup half-and-half
- 1 garlic clove
- 1 teaspoon salt
- 1 large bunch broccoli, cut into florets, stems trimmed and chopped
- 2 cups sharp cheddar, grated
- 1/8 teaspoon smoked paprika
Red Wine Risotto with Mushroom "Marmalade
By Dunjab
An intensely fruity wine like an Amarone boils down to something so rich, it's almost meaty
- Marmalade
- 3 tablespoons vegetable oil
- 3/4 pound fresh porcini or stemmed shiitake mushrooms—1/2 pound cut into 1/2 -inch dice, 1/4 pound sliced 1/4 inch thick
- Salt and freshly ground pepper
- 1 medium shallot, thinly sliced
- 1 garlic clove, thinly sliced
- 2 tablespoons sugar
- 1 tablespoon water
- 3/4 cup dry red wine, such as Amarone
- 1/2 cup red wine vinegar
- 1/2 tablespoon unsalted butter
- Risotto
- 5 cups chicken stock
- 1 tablespoon extra-virgin olive oil
- 1 small onion, minced
- 1 cup arborio rice (6 ounces)
- 1/2 cup dry red wine, such as Amarone
- 1 tablespoon unsalted butter
- Salt and freshly ground pepper
- One 2-ounce piece Parmigiano-Reggiano cheese, for shaving
- 2 teaspoons chopped mixed herbs, such as chives, mint and tarragon
Best Flaky Biscuits with Bacon and Cracked Pepper
By Dunjab
1. Preheat oven to 475 degrees and adjust oven rack to middle position
- 6 strips bacon, cut in half lengthwise and then crosswise into 1/4-inch pieces
- 2 cups unbleached all-purpose flour (10 ounces)
- 1 teaspoon coarsely ground black pepper
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon sugar
- 3/4 teaspoon table salt
- 1 cup buttermilk (cold)
- 8 tablespoons unsalted butter , melted and cooled slightly (about 5 minutes), plus 2 tablespoons melted butter for brushing biscuits
Kohlrabi Lasagne
By Dunjab
Kohlrabi ca. 1 Minute in kochendem Salzwasser garen
- 1 kiloKohlrabi frisch
- 3 mspSalz
- 2 portSchalotte frisch
- 50 grButter
- 1 elWeizen Mehl Type 405
- 150 mlWeißwein halbtrocken
- 1 tlHühnerbrühe/-bouillon gekörnt
- 250 mlTrinkwasser
- 200 mlSahne 30% Fett
- 100 grRucola
- 3 mspPfeffer
- 12 portLasagneblätter
- 3 portFleischtomate frisch
- 200 grParmesan
- 2 portHühnerei Eigelb frisch
- 100 mlSahne 30% Fett
- 3 elSonnenblumenkern
Limetten-Tiramisu
By Dunjab
1. Limetten heiß abspülen und abtupfen
- 4 Limetten
- 80 ml Marc de Champagne , (franz. Tresterbrand; ersatzweise Cointreau)
- 1 Blatt weiße Gelatine
- 100 g weiße Kuvertüre
- 700 g griechischer Joghurt
- 40 g Puderzucker
- 12 Löffelbiskuits, (100 g)
- 8 Passionsfrüchte
- 20 g Zucker