Ingredients:
2 pangasius filets
1 salmon filet
White wine
A few shrimps
1 clove of garlic
Lemon
Salt
Pepper

Fish filets should always be rinsed with cold water and patted dry before preparation. Cut the pangasius filets in half lengthwise. Cut the salmon filet into quarters. Wrap each salmon filet piece into a piece of pangasius and secure with a wooden toothpick.

Fry the rolls on both sides for a minute, add a dash of white wine and simmer for a few minutes. Stir fry the shrimps and chopped garlic in some oil and lemon juice. Sprinkle the salmon rolls with some salt and pepper and top with shrimps and a slice of lemon.

When thinking about traditional German food a lot of mouth watering dishes pop into my mind. The only problem is: they all involve meat. Not a problem for me, but the A.W.E.D. event focuses on vegetarian dishes. That narrowed down the possibilities considerably. I already posted the recipe for potato pancakes, which would fit the bill perfectly, a while ago, so I had to look for something new.

After some searching I found something that sounded quite nice in one of my grandma’s old cookbooks: Ofenschlupfer. Ofenschlupfer is a traditional sweet Swabian dish that can be served as a dessert or as a main dish.

Ingredients
4 apples
4 bread rolls
250 grams raisins
2 eggs
1/2 liter milk
3 tbsp sugar
1 tbsp cinnamon
Bread crumbs
Butter
Vanilla sauce
Powdered sugar

This works best with old bread rolls, because they absorb the liquid better than fresh ones. Cut the bread rolls and apples into thin slices. Lay alternating layers into a deep greased baking pan. Don’t forget to toss some raisins into the mix every now and again and make sure you end with a layer of bread.

In a bowl, mix the eggs, milk, sugar and cinnamon and pour it into the baking pan. Sprinkle with some bread crumbs and some small pieces of butter. Bake at 175C (350F) for 60 minutes.

Serve warm with some powdered sugar and warm vanilla sauce.

Ingredients
Dried spaghetti
Hotdogs
Your favorite pasta sauce (sans the meat)

Cut up the hotdogs in bite sized pieces and push the dry spaghetti’s half way through. We used 4 spaghetti’s in each piece, so our spiders end up having four legs on each side. Next boil the spaghetti’s as per the directions on the package. Another great way to cook spaghetti, and any other type of pasta, is to boil it for 3 minutes, turn off your heat source and let it rest for the amount of time noted as cooking time on the package. Our spaghetti was supposed to boil for 8 minutes, so we boiled it for 3 minutes and let it rest in the hot water for another 8 minutes. This should cook your pasta perfectly al dente!

This is what they should look like when they are done cooking. Now all that’s left to do is adding your favorite pasta sauce.

Thanks to maraz_m_moroz for the original idea!

I really love pita bread filled with kebab or gyros, lettuce, tomato and lots of garlic sauce. But pita breads can also make good breakfast bread, filled with meat, cheese or Nutella. You can keep the dough in the fridge overnight, so one big batch of dough can be used to make dinner one night and a nice breakfast the next morning.

Ingredients
3 cups of flour
1 ¼ cups of lukewarm water
1 packet of dry yeast
1 ½ tsp salt
1 tbsp sugar
2 tbsp olive oil

Ingredients
3 heads of chicory (about 500 grams total)
200 grams ham
some cheese
a little sugar
bread crumbs

The most important thing when preparing chicory is to cut away the inner, solid, part of the chicory head. The center tastes very bitter and has to be removed completely.

Start by cutting the head in half from the top of the head to the base, this will reveal the solid center of the chicory head. Cut the halves once more to end up with four equal quarters. You can now easily cut out the bitter part. Make sure you remove it completely and you will end up with individual leaves.

After a quick wash in cold water, put a single layer of leaves in a slightly greased oven pan and sprinkle with a little sugar.

Repeat until you have used about half of the chicory leaves. Put half of the cut up ham and a little cheese on top.

I’ve put on some slices of cheese, but you can also use grated cheese. Go easy on the cheese, we will put on more later.

Continue layering the rest of the chicory leaves on top, again sprinkling each layer with a little sugar. Finish with the rest of the ham and cover with cheese. A little breadcrumbs sprinkled on top of the cheese will turn it into a crispy crust when baked.

Bake at 180C (360F) for about 20 minutes or until the top looks nice and crispy.

Ingredients
100 gram flour
1 large egg

The above amounts of the ingredients will make about one serving of pasta. If you are making pasta for 4 people, use 400 grams flour and 4 large eggs.

Put the flour in a large bowl, make a little hole in the middle and crack the eggs into it. Beat the eggs with a fork and mix in the flower a little bit at a time. When everything is kind of sticking together, empty the bowl onto a wooden board and continue kneading the dough with your hands. Put the dough into a plastic bag and let it rest for about 30 minutes at room temperature.

Sprinkle your work surface with a little flour and roll out the dough. When it has the desired thickness you can cut the pasta into little strips and cook them.

Potato pancakes are really easy to make and only require a few ingredients. They can be the whole meal, or you can serve them with meat and veggies. We always eat them just with applesauce.

Ingredients:
1 kilo potatoes
2 big onions
2 eggs
2 cups of rolled oats
Salt
Pepper

Best served with cold apple sauce! ]]> http://whatscookingdad.com/potato-pancakes/feed/ 18 http://whatscookingdad.com/chinese-cabbage-with-potatoes/ http://whatscookingdad.com/chinese-cabbage-with-potatoes/#comments Sun, 04 Jan 2009 11:31:39 +0000 Cooking Dad http://whatscookingdad.com/?p=106 Chinese cabbage is a very versatile vegetable. As the name suggests, you will find this vegetable widely used in Chinese cuisine, often used in stir fried dishes. There are many western dishes that can use Chinese cabbage as a replacement for various ingredients. Recipes that call for chicory or endive can be made with Chinese cabbage, but it can also be eaten raw, like lettuce. I tried a dish that I normally make with endive and I think the Chinese cabbage was a pretty good replacement.

Ingredients:
1 Chinese cabbage
Potatoes

Peel and dice your potatoes and cook in salted water for about 10 – 15 minutes. You want to use about the same amount of potatoes as you would normally eat. Cut the cabbage in quarters and remove the hard middle part. Chop the cabbage into 3 cm wide strips and add to the boiling potatoes. Pour of the water after 2 minutes and your Chinese cabbage with potatoes is done. To make it a bit richer, you can add some baked bacon to the mix.

Serve with gravy and brats or meatballs.

Ingredients
500 grams red deer meat
½ tsp pepper
2 tbsp flour
1 big onion
0,5 liter red wine
2 bay leaves
2 whole dried cloves
6 whole black peppercorns
150 grams crème fraîche
1 tsp sweet paprika
Canned sweet lingonberries

Cut the meat into 3cm big cubes and roll in flour and pepper mixture. Heat about 4 tbsp of oil in a big frying pan and brown the meat at a high temperature. Add chopped onion, when the onion starts to color, add wine and spices. Cook on low heat with a lid for about 2 hours. When the meat is soft, take it out with a fork and pour the sauce through a sieve. Add the crème fraîche and bring to a boil, if the sauce is too thick, you can add a little water or wine. Add the meat to the sauce and let it simmer for 5 minutes. Serve with red cabbage, rice or potatoes and a tablespoon of lingonberries.

Fruity red wines like Pinot noir or Beaujolais are nice with this dish.

After I had a chat with Robert-Gilles the other day, I couldn’t stop thinking about salmon teriyaki. This is one of my all time favorite Japanese dishes and it is one of those really simple to make ones. When looking for teriyaki recipes, you will find many different versions. I like the most basic one, which is probably also the most authentic. Here’s how I put salmon teriyaki on the table in about 5 minutes:

Ingredients:
Japanese soy sauce
Mirin
Sake
Salmon filets

Wash the salmon filets under cold running water and pat dry with paper towels. Rub some sunflower oil onto the filets and place in a hot frying pan. Cooked salmon is very fragile, so you don’t want to turn the filet over more than once. You can see the side of the salmon filets change color when being cooked, so you can see when it’s time to flip it over. After frying the second side for a bit, turn down the heat to medium and pour some soy sauce, mirin and sake over the filets. I like to use about 3 parts soy sauce, 2 parts mirin and 2 parts sake, but you can experiment with the ratios to get the taste to your liking. Let the sauce cook a bit, until it has reduced to about half of its original volume.

Carefully place the salmon filets on plates and pour a little of the teriyaki sauce over them. The fish can be served with rice, but I like to serve it by itself. This makes a great late night snack!