What are you cooking today?

3,633 posts in this topic

had a salad of mixed lettuce, rocket and avacado.with fishfingers

trouble is im getting hugary again

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Pigs-ear pizza!

 

Basically we made a realy pigs-ear of one of those "roll out the dough and top it with what you like" pizzas.

Shorty had the job of rolling, whilst I prepared the veggies - unfortunately the dough all stuck together whilst being transferred from the table to the baking tray, so we I kneaded it a bit and thought I would be able to roll it out again "properly".

Well, you don´t need to believe that those things let themselves be rolled out again!!

so, I sort of flattened it out as much as I could and we popped everything else on top, and although it didn´t look much, it tasted wonderful!!

Mahlzeit!

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Pasta with lentils in a curry sauce (onion, garlic, carrots, mixed peppers, tomatoes, curry powder, curry paste)

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@Seattle2 or anyone else who might know the answer...!

 

What can I use as a substitute for Graham Crackers thats available in German Supermarkets? Butterkeks??? :huh:

 

Thanks.

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That was quick, thanks!

 

Today I'm cooking a chicken curry in my slow cooker.

Ingredients are leftover chicken, curry paste, clove garlic, half a dozen handfuls of red lentils, small tin coconut milk, courgette diced, yellow pepper also diced and tin of chopped tomatoes.

I normally also add a tin of drained chickpeas to something like this but didn't have any. <_<

Will serve with Naan or rice. Not exactly gourmet but uses the chicken and store cupboard stuff and will make enough for 4/6 portions. My toddler will also eat it. :D

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I know I've seen graham crackers here, just cant remember where... try Hertie, Karstadt in Hauptbahnhof, or Galleria Kaufhof. They all have american sections. There's also a grocery store called V-markt next to the St. Martin Strasse (S5/S6) stop - I'm thinking it might have been there that I saw them.

 

Otherwise, sounds like Marka has a good alternative for you. Here's a full post on graham cracker substitutes in the forum: click here

 

Perhaps a ginger cookie would also work and taste good. I'd probably lessen any sugar added to the crust though. Good luck!

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I will be roasting a fresh whole chicken stuffed with lemon and herbs and will be roasting some parsnips, peppers, potatoes etc...

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Not technically today but I'm having my first ever homemade sushi for lunch which I made last night. Just need to get the portions right though as I made enough for a large Japenese family and some to spare. And there's only me eating it!

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Last night's supper, leftovers for lunch (not the fries, just the chicken)

Chicken fingers and French fries

 

Slice two chicken breasts (skinned and boned) in long strips, about 2 fingers wide

Combine a cup of bread crumbs with 1 teaspoon ground rosemary, a dash of chili pepper and some white pepper

Heat a mix of half butter/half sunflower oil in a deep frying pan

Coat the chicken strips with flour, dip them in a mix of egg and milk (or briefly whipped cream to give you a more bubbly crust), coat them with the bread crumb mix

Fry in the butter/oil until golden brown, app. 3 - 4 minutes per side, turning once

Place on a thick layer of paper towels to soak up excess grease

Serve with lemon juice and tzatziki

 

I prefer the frying pan or kettle approach to French fries:

 

Heat app. 1 liter of sunflower oil in a deep frying pan or kettle until bubbles appear on a wooden spoon when dipped into the oil

Add the (yeah, I was lazy) frozen French fries, cover with your anti-spritz mesh

Let them fry, shaking the pan every now and then or stirring the fries with a long-handled spoon or fork

Turn the heat off when the fries are "blond" and let them continue frying for a couple more minutes

Remove with a slotted spoon to a thick layer of paper towels

Sprinkle immediately with salt to taste

 

Even Cat, the part-time vegetarian, relented and ate one whole chicken finger!

 

P.S. Does anyone want Scogs' leftover Samson's vinegar or whatever it's called? I don't do "chips & vinegar".

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Made this last night... delicious! And easy. Can use any rice you like, or even naan bread would be good with it. Was just about right for 2 adults, and had only a little leftover.

 

Notes: Double the spinach (4-5 cups)!! Read recipe reviews on the CL website if you want additional ways to make it spicier. I added 1 teaspoon of cayenne and it was barely spicy, but tasted great.

 

Chickpeas with Spinach

 

Ingredients

 

1 teaspoon olive oil

1 1/2 cups chopped onion

1 teaspoon bottled ground fresh ginger (such as Spice World)

2 garlic cloves, minced

1/4 cup water

2 tablespoons tomato paste

2 cups chopped spinach

1 teaspoon chili powder

1/8 teaspoon salt

1 (15 1/2-ounce) can chickpeas, (garbanzo beans), rinsed and drained

1 teaspoon fresh lemon juice

1 cup hot cooked basmati rice

Lemon wedges (optional)

Grated lemon rind (optional)

 

Preparation

Heat oil in a large nonstick skillet over medium-high heat. Add onion, ginger, and garlic; sauté 4 minutes or until mixture begins to brown. Add water and tomato paste; cook 2 minutes or until liquid evaporates, stirring constantly. Stir in spinach, chili powder, salt, and chickpeas; cover. Reduce heat; cook 5 minutes or until spinach wilts and mixture is heated. Stir in juice. Serve over rice. Garnish with lemon wedges and rind, if desired.

Yield

 

2 servings (serving size: about 1 cup chickpea mixture and 1/2 cup rice)

 

Recipe from cooking light: http://search.myrecipes.com/search.html?Nt...Cooking%20Light

 

post-11971-1220519826.jpg

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Can anyone suggest a sauce for Maultaschen? I actually found some way up here in the north. I had them years ago in Bavaria (and loved them), but I don't really recall what sauces were used... danke!

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