What are you cooking today?

Venison casserole : lots of onions, peppers, mushrooms, a wee touch (honest ) of red wine served with baby potatoes and broccoli !! Ahhhh Perfect Winter food ...

Fish curry served with some dhall chapaties and a fresh mango salad. Just enjoying the food at home as I will be back in Wurst Land in 2 days.

My favourite dish
Orecchiette with broccoli

- 200g orecchiette pasta
- 10 anchovies in oil
- 500g fresh broccoli
- 1 garlic clove
- 4 tbsp olive oil
- 2 dried small chili
- Salt as needed

How to:
1. Rinse the broccoli quickly and cut out the flowers. Discard the remaining part of the broccoli.
2. Boil the pasta with the broccoli until ready in salted water.
3. In the meantime, chop the anchovies and stir fry them with the oil, the garlic in one piece and the broken chili.
4. Once ready add the past to the stir fry for 1’ more. Serve immediately.

@EMIC: You might hate this idea, but...

Is there any substitute for the anchovies, OR alternate method for making this dish (sans anchovies)?? Am not a huge fan of the A's, but your dish sounds great otherwise!

This blatant sin will surely be accounted for in some next world.

I will be making Nicey Spicey Ricey again, this time with a dab of fresh ginger as well. I chopped everything this morning, it has been marinating since 7am. And I washed my hands about 10 times, with soap etc. and still irritated my nose when I blew it on arriving at work at 9am. Darn chilli.
Oh, and tomato salad with buttermilk dressing.

Did you try one of those metal soap-bar like smell disposers? Works wonders with garlic traces, might do some good to the Capseicin.

I reckon I'll give this a whirl with Schwarzwalder Schinken instead of the evilness that is anchovies.

You could use some of the old schinken, but if you are thinknig broccoli, garlic and bacon/ham then it HAS to be finished with cream. Classic, works brilliantly.

Anyway, don't be scared of anchovy. Sure, eaten straight from the jar they are not to everyones taste, but seriously, chooped up anchovy in a sauce does not really taste of anchovy atall. Just creates a more complex flavour. Think thai - fish sauce on its own might be a bit too much for some, but in a dish? Don't notice it being fishy. Worcester sauce? Loads of anchovy in it.
Basically anchovy is a wicked seasoning. Chopped up fine, it just melts into oil. Soooo many dishes are improved by the addition of some anchovy. Really. Beef stews, the ubiquitous "bolognese", all can handle some anchovy without the finished dish tasting or smelling fishy. It just adds a depth of flavour, an almost elusive taste that makes your food stand out from the crowd.

I cooked fish fingers and fries About as classy as it gets at my place

but anchovies tast good!!!
To be honest, you cant even taste them in the dish...but I think you could replace them with a nice strong dried sausage type thing...and then top with plenty of freshly grated parmasen hmmm lecker!

Creole curry

400 gms of chicken
1 big onion
3 garlic cloves
1 tin of chopped tomatoes
some potatoes
coriander
curry powder(2 or 3 tablespoons, the one I use is a special one from Mauritius)

Chop the onion and garlic and fry in some oil.
Add the chicken and fry for 6 minutes, then add the potatoes and the tin of tomatoes.
Mix the curry powder with some hot water and add it.
Add the coriander and cook slowly for one hour.

The creole curry is served with something called a Chatini of Pomme d'amour. Tomatoes are called Pomme d'amour in Mauritus...
Its basically a kind of tomatoe salsa made of onions, tomatoes, corinader, salt and pepper.

I brought some Chapaties called in Mauritius Faratas and will be having them with the curry.

Easy peasy and mighty tasty, I served this with a side of parmesan risotto and a mix of steamed zucchini and yellow squash.

Lemon Garlic Tilapia

Ingredients:

4 tilapia fillets
3 tablespoons fresh lemon juice
1 tablespoon butter, melted (I use a little more)
1 clove garlic, finely chopped (little more here, too)
1 teaspoon dried parsley flakes
pepper to taste

Directions:

1. Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with non-stick cooking spray.
2. Rinse tilapia fillets under cool water, and pat dry with paper towels.
3. Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley and pepper. (I sautee the garlic in the butter and mix in the parsley and pepper before drizzling it on top)
4. Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.

It's also yummy to sprinkle some parmesan on top 10 minutes before it's done cooking.

Pizza Burgers

Basically just burgers we made with minced beef, bread crumbs and and egg or two. Then we made pockets in the burgers once we'd made them into burger shapes and placed in a mixture of gratedmozzarella cheese and Jack Daniels sauce. We half cooked them and then we placed them in a dish and added amixture of pizza sauce from a jar because I couldn't be bothered to cook some and also added a tin of tomatoes to that mixture. We poured it over the burgers and sprinkled them with cheese and cooked themin the oven for an hour on 180 degrees C.

Beef Cobbler this evening

Basically you make a rather fluid goulash & after cooking some time put into a casserole disk &...

Beef Cobbler

• 220g Self-raising flour (use plain flour & add baking powder)
• 1 teaspoon Baking powder
• ½ teaspoon Salt
• 55g Lard
• 1 teaspoon Mixed dried herbs
• Milk to mix

Sieve flour and dry ingredients. Rub in lard and add enough milk to form a soft dough. Knead on floured board and cut into small pieces and lay on top of meat etc.

Cook at 180C for about 45mins.

My daughter refuses to eat it, wife & son love it...

I did some peanut thai noodles tonight, made too much so got left overs for lunch tomorrow. Yummy!

It's still morning here, so I'm making some oatmeal pancakes for a late breakfast. When I found this recipe, they were an instant favorite. I normally do 1.5X the recipe for two people.

1/2 cup all-purpose flour
1/2 cup quick cooking oats
1 tablespoon white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
1 teaspoon vanilla extract
2 tablespoons vegetable oil
1 egg

I cooked Pumpkin Bratlinge and steamed broccoli.

Today i just cooked rice with bratwurst and fried rice ... simple Thai dish at home and very cheap too

Crème de Champagne

Mix 3 eggs, 1/3 cup of sugar (very fine, if possible "Feinster Zucker" from Südzucker), 1 teaspoon vanilla flavoring and the zest of 1 lemon (untreated) in a double boiler at boiling point until foamy.

Add 4 sheets of gelatine soaked in cold water and squeezed dry.

Let cool for app. 20 minutes until it begins to set.

Add 2 cups of champagne (I advise pouring this amount into a shallow bowl well beforehand and beating most of the bubbles out of it), pour into decorative glasses, chill until firm (well, sort of Jell-O like).

Serve decorated with a slice of lemon.

Salmon filet with mashed potatoes. One my favourite dish. Simple, healthy and delicious.

Fried Pita Bread

1 pita (flat, round Turkish bread sprinkled with onion seeds and sesame seeds)
2 cloves of garlic
1 large sprig of fresh rosemary
1 tablespoon olive oil

Crush the garlic with the side of a broad knife
Heat the oil in a frying pan, add garlic and rosemary
Cut the loaf of bread in half, save one half for tomorrow's breakfast (tzatziki or creamed cheese mixed with wasabi on pita bread garnished with spring onions, red peppers or tomatoes)
Cut the other loaf of bread in half horizontally
Cut these pieces into finger-length strips, app. 3 cm wide
Push the garlic and rosemary aside and put the pieces of pita face down in the pan, swirl each piece so the face is coated with oil
Let fry app. 3 - 5 minutes until the bread is crusty but not burnt
Lay face up in a low, shallow serving dish, salt lightly (I use salt from the mill myself)

We had this with lentil soup tonight but it goes well with just about anything hearty - grilled steak, BBQ chicken, vegetarian curry, grilled fish (I suppose).

Thank for posting the recipes. I wish I had more motivation to cook when my husband is away. But I just don't like leftovers. Nor do I like spending a lot of time in the kitchen cooking. One of my new year's re-soul-utions is to try to cook and bake more.

You'll love these leftovers and/or refuse to share when the husband is home!

I made this dish over the weekend and we couldnt get enough, so I remade more sauce and am making it again tonight. Delish and fully satisfies a mexican craving!

(was also a very easy recipe, despite the long looking post...)

Black Bean, Corn and Zucchini Enchiladas (from cookinglight)
1 teaspoon canola oil
2 cups diced zucchini
1 300g can of corn
1 can black beans, rinsed and drained (you can buy this at the Mercado de Mexico store in Munich)
3 cups Enchilada Sauce, divided (see below for recipe)
Cooking spray
8 (8-inch) whole wheat or corn tortillas
200 grams shredded reduced-fat cheddar cheese (I buy a cheese mix from Lidl that has 30% cheddar and works fine)

Preheat oven to 350°F (176 C). Heat oil in a large nonstick skillet over medium-high heat. Add 2 cups zucchini and corn; sauté for 5 minutes or until vegetables are tender. Remove from heat, and stir in beans.

Spread 1 cup Enchilada Sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Spoon about 1/2 cup zucchini mixture down center of 1 tortilla; sprinkle with 2 tablespoons cheese, and roll up. Place seam-side down in baking dish. Repeat procedure with remaining tortillas, zucchini mixture, and 14 tablespoons cheese. Spread remaining 2 cups sauce evenly over enchiladas.

Cover with foil; bake at 350° for 30 minutes. Uncover; top with remaining 1 cup cheese. Bake, uncovered, for 10 minutes or until cheese melts.

Enchilada Sauce (dont use canned sauce, this MAKES the dish)
1 teaspoon canola oil
1 small diced red onion
1 clove minced garlic
1/2 cup vegetable broth
1 tablespoon chili powder
1 tablespoon honey
1 teaspoon ground cumin
1/2 teaspoon salt
2 400 gram cans crushed tomatoes, undrained

Heat oil in a large saucepan over medium heat. Add onion and garlic; sauté 5 minutes or until onion is tender. Stir in broth and remaining ingredients. Reduce heat, and simmer 30 minutes. Makes 3 cups sauce.

You may think the filling sounds bland, but I'm here to assure you this was an amazing dish!! Not spicy though, so add some tobasco, jalapeno or chipotle chilis if you like.

I really shouldn't share this recipe without trademarking it, it was so breath-takingly delicious! There is some serious work involved what with (de-) boning the chicken but it's worth it.

Stuffed Leg of Chicken Mediterranean Style
Pureed Yam with Herb Butter
Chilli Rice

Stuffed Leg of Chicken Mediterranean Style
Bone (or de-bone) four legs of chicken:
Cut away the bit with the backbone, save it for stock. Slice around the thigh bone with a sharp boning knife until you can pull the thigh meat away from the bone. Separate the "knee" joint, pull away the thigh bone, feed it to the cats. Slice around the lower leg-bone until you can carefully pull the meat downwards without breaking the skin. Turn the meat down as far as possible, shaving along the bone
Firmly grip the lower leg-bone, pull until it pulls the outer skin inwards.
Leaving as much skin as possible, cut away the skin still connected to the lowest part of the bone. Remove any large sinews.

You now have an unsavory, floppy piece of boneless chicken leg complete with unbroken skin. Congratulations. Kick the cats out of the kitchen or they will drive you crazy.

Finely dice one medium onion, sautée in olive oil.

Mash 100g of feta cheese (the best kind is the one preserved in olive oil with herbs; even olives if you are parital to them).
Finely dice 50g of pita (you know, that Turkish flat bread with the sesame seeds and onion seeds).
Mix both with the sautéed onion, let stand for app. 15 minutes.

Generously stuff the filling into the lower leg cavity and the fold in the thigh. Close with skewers or baste closed if you want to, it doesn't really matter.
Baste with olive oil, sprinkle with minced rosemary, place in a pre-heated oven at 170°C on a grid in a baking pan over app. two cups of water.
Roast app. 45 minutes, turning twice and basting twice.

Pureed Yam
Peel and dice four yams, boil in water barely covering them, add some salt.
When soft, line a sieve with a dishcloth or two layers of cheesecloth, pour in the yams, wrap them and squeeze them well.
Add a dab (ok, about 1 tablespoon) of butter and some (1/4 cup) milk.
Mash and stir vigorously.
Add 2 teaspoons of ginger, 1 teaspoon of cinnamon. And add, ad libidum, the zest of one lemon.

Herb Butter
Add to 1/3 cup soft butter: 1 teaspoon minced rosemary, 1 teaspoon minced marjoram, 1 teaspoon minced thyme, 1 teaspoon minced basil, dash of salt.

Chilli Rice
Cook app. 1 1/2 handfuls of rice in 1 1/2 cup of boiling, salted water.
Let cook until most of the moisture is gone.
Add 1 minced green chilli to 1 tablespoon of olive oil, stir into the rice.

I made these muffins by making lots of replacements for other ingredients in the muffin recipe on my soy flour package, and they turned out really tasty!

Blueberry Lemon Soy Muffins

Ingredients:
1/3 cup soy flour
1/3 cup brown sugar
1/3 cup corn meal
1 cup whole wheat flour
1/4 cup wheat germ
3/4 tsp salt
1 tsp baking soda
2 large eggs, beaten
1 cup yogurt
1/3 cup apple sauce
1 tsp vanilla
1 tsp lemon extract
2 tbsp grated lemon peel
1 cup blueberries, fresh or frozen

Directions:
Mix dry ingredients together in a large bowl. Combine liquid ingredients and blueberries and stir into dry ingredients just until moistened. Batter should be lumpy. Fill oiled or paper-lined muffin tins 2/3 full. Bake in preheated 350F/175C oven for 25 minutes. Makes 12 muffins.

Not cooking this today but made it on Saturday. Tis a very nice pasta carbonara (Rachel Ray's recipe). I had to omit the wine but it was still very tasty.

Smashed potatoes with marjoram

750 g mealy potatoes
180 ml cold milk
30 g butter
a few sprigs of fresh marjoram

Cook the potatoes in salted water, drain, smash well with a potato masher*. It's ok to leave some chunks.
Add 2/3 of the butter in small bits, stir in the milk slowly with a large whisk.
Chop the marjoram, stir in.
Transfer to a bowl suitable for your oven, smooth the surface, dot with the rest of the butter.
Put into a heated oven at 160°C for app. 10 mins.
Stir vigorously before serving.

*
According to Haggis Junior they taste as if they had cheese in them. I think that is the marjoram reacting with the milk and butter. Whatever it was, even when we had cleaned our plates we were dipping our forks into the remainder in the serving bowl for "just one more taste".

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What I got today:

Hidden Secret Burgers
Submitted By: gothlingbecka
Spicy beef burgers, which reveal a hidden centre of melted cheese, jalapenos, and peppers!

Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ready In: 35 Minutes
Yields: 4 servings

INGREDIENTS
1 pound ground beef
1/2 onion, finely chopped
1 egg, beaten
1 teaspoon hot pepper sauce (e.g. Tabasco™)
1 tablespoon dry bread crumbs
1 teaspoon paprika
1 teaspoon dried parsley
salt and pepper to taste
1/3 cup shredded Monterey Jack cheese
1/2 fresh red chile pepper, finely chopped
4 slices pickled jalapeno pepper, finely chopped

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a bowl, mix the ground beef, onion, egg, hot pepper sauce, and bread crumbs. Season with paprika, parsley, salt, and pepper. In a separate bowl, mix the cheese, red chile pepper, and jalapeno pepper. Form the beef mixture into 4 balls, and press a well in the center of each. Stuff with equal amounts of the cheese mixture. Press meat around filling to seal. Arrange on a baking sheet, and press gently into thick patties.
Bake 20 minutes in the preheated oven, turning once, until well done.

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I love Allrecipes! That's my favorite recipe site.

I improvised a recipe for granola bars the other day, and it turned out great:

IPJ'S GRANOLA BARS

INGREDIENTS

1 cup rice krispies
1 cup rolled oats
1 cup mini chocolate chips
1/2 cup shredded coconut
1/4 cup wheat germ
1/4 cup peanut butter
3/4 cup light corn syrup
1 tsp vanilla

DIRECTIONS
Mix rice krispies, oats, chocolate chips, coconut and wheat germ in a large bowl. In a small bowl, mix peanut butter, corn syrup and vanilla. Add wet mixture to dry mixture and stir until fully coated. Line a 9x13 inch pan with foil, grease, and pat mixture firmly into pan. Bake at 350F/175C for 20-25 minutes or just until the edges start to brown. Remove from pan by lifting the foil and cut immediately. Allow to cool before breaking pieces apart.

I just modified the above recipe last night by adding 1/2 cup of whole wheat flour, and they came out perfect! The flour made them nice and chewy. They were definitely some of the tastiest granola bars I've ever had, if I do say so myself.

I just took all my frozen turkey leftovers out of the freezer from Christmas and am making turkey soup . It smells really really good!

Chicken-carrot curry. Acutally, I cooked it yesterday around 10pm and will warm it up today. Haggis Junior overdid the spaghetti yesterday so we will warm them up to eat with the curry. All curry purists: Blame her, not me.

EDIT: I wrote the recipe down for a friend so I may as well share

Two chicken legs with backbone
1 onion, chopped but not diced
20 ml olive oil
fresh herbs (rosemary, oregano, thyme)
1/2 l water

Part one:
Cut off the part with the backbone
De-bone the legs (not necessary but makes life easier later on)
Heat oil, add chicken parts, herbs and onion, braise well
Remove the backbone parts, let cool and feed the meat to the dogs cats
Add the water, let simmer for app. 45 minutes
Remove the chicken, strain the liquid, cut chicken meat into bite-size pieces (that's why de-boning them is easier in the long run)

10 ml olive oil
3 carrots
2 spring onions
1 red pepper
2 cloves of garlic
1 can cocoanut milk
Dashes (generous) of curcuma, tumeric, ginger, ground cloves, jerk and a few flakes of dried chilli

Part two:
Slice the spring onions
Peel and slice the carrots
Slice the pepper in long strips
Mince the garlic (remember to sprinkle it with salt)
Heat oil, add the onions, the peppers and the carrots, last of all the garlic, sautée them
Add the chicken liquid, bring to a boil
Add the cocoanut milk
Add the spices
Add the chicken bits
Let simmer app. 2 hours, serve with rice

EDIT II: After eating and mostly enjoying this I recommend using only the solid part of the cocoanut milk in the can, the curry was a little runny and a tad too oily. But even my resident part-time vegetarian liked the flavor.

If you enjoy slaving away in the kitchen for three hours, read on. If you don’t enjoy slaving in the kitchen for three hours but like to read about others slaving away in the kitchen for three hours you are a sadist and will probably read on as well.

Today’s dinner was a Two-Crust Chicken Pie with everything made from scratch. You don’t have to be a brilliant amateur cook but it does help if you have some experience with simple pastry and a basic roux.

Two-Crust Chicken Pie

Broth:
300g chicken wings (they don’t have to be very meaty)
Two medium onions
Three cloves of garlic
Pepper corns, savory, thyme, paprika, salt, fresh rosemary if you happen to grow it on your window sill
Cooking oil

Heat the oil
Chop the chicken wings once through with a cleaver to expose the bone and fat
Cut the onions in quarters
Crush the garlic
Fry all in the heated oil, adding the spices, rosemary and salt
When the chicken is a light brown add 500 ml of water
Let simmer for app. 1 hour
Drain, retain the broth, feed the chicken pieces to the cats

Filling (Chicken, Vegetables and Roux):
500g non-mealy potatoes (I used Moorsieglinde)
300g fresh carrots
500g chicken breast filet
1 large onion
50g butter
50g flour
250ml heavy cream (Schlagsahne)
1 teaspoon hot mustard (Löwensenf, scharfer Senf, other)

Dice the potatoes finely (1/4" cubes)
Slice the carrots the same width, cut larger slices in half
Cut the chicken in bite-size pieces
Cook the potatoes and carrots together just until they lose their firmness

Roux:
In a heavy saucepan, heat the butter until bubbly
Dice and sauté the onion
Add the flour, stir vigorously
Remove the saucepan from the heat, stir in the heavy cream
Return the saucepan to the heat, stir in about ¾ of the broth
(This is the tricky part: You want this roux to be fairly thick, almost like pudding/blanc-mange. Err on the side of caution and use less fluid than you think is required)
When this mixture is nice and bubbly add the hot mustard and the chicken pieces
Cook app. 15 minutes until the chicken is cooked through
Drain the vegetables, add to the roux

Pastry:
400g flour
120g butter
2 teaspoons baking powder
Dash of salt
100 – 150 ml cold (really cold) water

Mix the dry ingredients
Cut in the butter until the mixture looks like meal, sort of grainy
Add about half of the water, mix until the pastry begins to form a ball
Carefully add just enough water for the pastry to hold together
(This does not happen immediately, always stir in the water completely before adding more, watch your dough for the right consistency as it absorbs the water)
Separate the dough roughly 2/3 to 1/3, set the 1/3 aside in a covered bowl (to prevent its drying out)

!Preheat the oven to 180°C!

Roll the dough on a floured board with a floured roller until it fits your pan (I used an oblong 20x13x5cm), carefully transfer it into the pan

Putting it all together:
Carefully ladle the filling into the pan, pour the rest of the roux over it
Roll the rest of the pastry dough to fit over the top
Carefully fit the top crust over the filling
Cut a few air vents
Pop the pan into the oven
After app. 25 mins increase the temperature to 200°C so the crust browns nicely
Cook for another 15 mins

Haggis Junior (the part-time vegetarian) while carefully pushing the meat aside, had seconds. Scogs said that any Brit pub would be proud to serve it as Sunday Dinner.

may i have some of the curry? i've only had raviolies today

I got this recipe for Pumpkin Protein Cookies off of Allrecipes, and it turned out great with a couple modifications. IMO, the original recipe was a little too dry and cakey and had a strong Splenda aftertaste. I added 1/2 tsp of vanilla, reduced the amount of Splenda to only 1/4 cup and replaced the oil with applesauce. I also added 3 additional tbsp of applesauce to moisten the cookies and make up for the sweetness lost by reducing the Splenda. They came out great. I did add the optional flax seeds (milled).

Very important: The recipe says not to overbake. Make sure to follow this and bake them for EXACTLY five minutes.

Pumpkin Protein Cookies

INGREDIENTS

3/4 cup Splenda Granular
1 cup rolled oats
1 cup whole wheat flour
1/2 cup soy flour
1 3/4 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 cup pumpkin puree
1 tablespoon canola oil
2 teaspoons water
2 egg whites
1 teaspoon molasses
1 tablespoon flax seeds (optional)

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, whisk together Splenda, oats, wheat flour, soy flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Stir in pumpkin, canola oil, water, egg whites, and molasses. Stir in flax seeds, if desired. Roll into 14 large balls, and flatten on a baking sheet.
3. Bake for 5 minutes in preheated oven. DO NOT OVERBAKE: the cookies will come out really dry if overbaked.

I had some chicken that needed to be consumed before it went off so I just treated my self to a fried chicken sandwich very healthy I know, but I have been craving it for some time and I think it was the reason I bought the chicken in the first place. I Cut the chicken breast fairly thin and had two bowls one with beaten egg and one with flour, salt, pepper, rosemary, oregano, thyme, basil, tony coachers louisiana spice mix. coated with egg then coated with flour mixture and then through it in a pan with about to start smoking oil flipping once. Served it to myself on toast with a slice of processed cheese , chili sauce and a bit of ketchup. Very healthy slice of heaven it was.

Gonna make a gourmet dinner of chips, egg n beans. Truly a delight.

Just thought I'd add that my pumpkin protein cookies above taste pretty good, even though they look like poo, but they don't keep very well. Back to the drawing board...

I've been making chocolate rabbits for Easter.

No recipe - just melt the chocolate, pour it into the mould and leave to set...

The pics were too big for TT... but I've got them on my blog if anyone wants to see how they came out...

For lunch I'm making Protobello mushrooms topped with onions, tomato, cheese and basil. And after that Linguini with chicken and Alfredo sauce.

making homemade borscht today, looking forward to making my kitchen all purply from grating the beets up.

Chicken stock will be gurgling away all day, homemade chicken soup this evening.

For Easter dinner I made a kick ass pork tenderloin and I have to share the recipe:

- 2 1/2 Pork Tenderloin (nice and lean, trim to remove excess)
The Marinade
- 1/2 cup maple syrup
- 1 tsp ground mustard
- 1 tsp ground gloves
- 1 tsp ground ginger
- 1 tsp salt
- 1/2 tsp cumin
- 1/2 tsp black pepper
- 1/2 tsp ground cinnamon

Toss everything into a large ziploc-type plastic bag (seasoning, syrup, pork), toss to coat, smush a bit until spices are mixed. Throw in the fridge overnight.

Turn on oven to broil temp (220 or so). Place pork on baking sheet, pour excess marinade on top. Broil for about 6 minutes on each side (could take longer depending on your oven). Let it stand for 5 minutes before serving. You end up with a nice crust on the pork and the inside is a nice pink in comparison. Enjoy!!

This was really delicious. Got rave reviews. I served it with a potatoe gratin and some roasted asparagus.

Wahoo, that sounds super yummy. Did you use "Filet" or "Lendenstück"?

I know what I'm trying out this weekend!!!

fillet steak with oven roasted sweet potatoes, peppers and gren beans in a sundried tomato vinagrette. on a bed of ruccola and parmesan. wont do the recipe as it explains itself, only dont let the sweet potatoes dry out while roasting.

Blue Cheese pie

100 gms blue cheese
1 egg
200 ml cream

Puff pastry

Mix all the ingredients. Lay the pastry in a form and pour the mixture. Bake for 45 mins on 180 deg.

What cut of meat should I be buying in Germany to make this? (So, I know what to ask for if I can´t see it). Sounds delish!

I am making some healthy soup for the family now which they can eat with some baguette and salted French butter, so I can go out without feeling too guilty!

Creamy Vegetable Soup

50 ml cooking oil
500 g potatoes
150 g carrots
150 g leeks
150 g green beans (in this case from a can)
50 g flour
Broth cube or similar
1500 ml water

Heat the oil in a large, high saucepan
Peel the potatoes, chop in bite-size pieces
Add to hot oil - use a splash-guard to protect your fingers and the wall behind the stove -, roast the potatoes app. 3 minutes while shaking the pot so they are covered with the hot oil
Add flour, stir well
Add peeled and sliced carrots, leeks and green beans
Add 1500 ml water
Add broth cube or similar
Stir well
Bring to a boil, then let simmer for an hour or so, stirring occasionally
(6 helpings)

TIP: Sex this up with fresh marjoram, fried bacon strips, salmon, mushrooms fried with garlic, meatballs etc.

splash-guard/Spritzschutz:

A much better alternative to this (and often free) is home made stock. It's as simple as taking all left over bones, skin, whatever from a chicken or other meat and boiling them for an hour or two in 1-2l of water. If you bought a decent chicken with giblets (liver and heart) provided then boil these too and when done mash them into your soup. If you get vegetables in the cupboard that go a bit old and soft then these can be used to make vegetable stock by the same recipe - just boil them gently in water for about an hour, then discard the vegetables and keep the stock. It can, of course be frozen, or flavoured before boiling by adding aromatic spices like peppercorns, cardamoms, star anise, cinnamon sticks and similar.