Falafel

Ingredients for Servings: 4

250 g chickpeas (dried)

1/2 onion

2 cloves of garlic (more depending on taste)

1/2 bunch of parsley (or 1 k. Covenant coriander; or 1/2 bunch of parsley and coriander)

1/2 tbsp coriander (dried)

1 tbsp cumin

1 chilli pepper (or more, to taste)

Salt

1 1/2 lemons (juice only)

8 EL flour

1 tsp baking powder

1 tbsp breadcrumbs

some oil

Preparation:

Soak chickpeas in sufficient water for at least 12, better 24 hours.

Then drain the water and cook the chickpeas in fresh water for about an hour. Either leave the drained chickpeas through the finest slice of a meat grinder or mix in a food processor.

Chop the onion, garlic, parsley (or coriander) and chilli very small or simply turn through the meat grinder or chop in the food processor. Add the lemon juice.

Mix flour with baking powder and add. Add breadcrumbs . Season very generously and knead everything well.

The falafel dough should now be well malleable. If the falafel dough is not well malleable, add a little more flour/bread crumbs or more lemon juice.

Roll small balls (about 3 to 4 cm) from the dough, brush them with oil, place them on a baking sheet covered with prachment paper and bake in the stove at 200 °C for about 20 minutes until the falafel is lightly browned and crispy.

Cooking time more than 60 min

Tip

The falafel taste delicious with hummus and a leaf salad or, in the "fast food version", together with strips of lettuce, cucumber slices, tomato slices and tahinesauce stuffed into a sliced flatbread.

Lemon-Vanilla-Iced tea

Working time: ca:25 minutes (exclusive cooling time: 30 minutes)

Ingredients:

4 tea bags of Earl Grey Tea

2 organic lemons

1 vanilla pod

60 g sugar

4 handfuls of ice cubes

400 ml Tonic- or Sparkling Water

Preparation:

1.    Boil 400 ml of water, pour over the tea bags and leave to infuse for 3 minutes. Remove the bags and allow the tea to cool for about 30 minutes.

2.    Meanwhile, wash the lemon hot and dry. Peel off the zest of a lemon into thin strips. Cut vanilla pod in half lengthwise and scrape out the marrow. Halve and put the pods aside for the ganing. Cook 200ml of water with the shell strips, vanilla marrow and sugar in a saucepan until the sugar is dissolved. Remove from the heat and leave to cool for about 10 minutes.

3.    Squeeze out the peeled lemon and stir the juice under the syrup. Remove shell strips. Cut the second lemon into 8 slices.

4.    Put 1 lemon slice each and 1 handful of ice cubes in 4 glasses (á 450 ml). Pour on tea and lemon syrup.

5.    Pour in iced tea with tonic water. Pit 1 lemon slice each onto the glass and serve.

Chocolate Mousse

Chocolate Mousse (about 8 people)

Ingredients:

2 plates (100 g each) bitter chocolate good quality (70% cocoa content)

1 small piece of butter

300 g cream

2 tbsp fine sugar

1 tsp vanilla extract or paste

2 fresh large eggs

1 shot of rum (but can also be omitted)

Fruits at will

Preparation:

Break chocolate into small pieces or cut. Then place in a heat-heat bowl with the butter, then place it on the medium-sized saucepan of boiling water. As the chocolate melts, stirring occasionally. Meanwhile, beat the cream with 2 tbsp sugar and the vanilla stiffly in a large bowl until soft peaks stop.

Separate the eggs. Put proteins in an empty (free of fat) mixing bowl. Gently stir the egg yolks under the whipped cream. Beat the egg whites with 1 pinch of salt to stiff egg snow. Stir the melted chocolate with the rum (or omit) under the cream, then gently fold in the egg snow with am of dough scraper. Then put it in the freezer (or in the fridge if the mousse is not to be served immediately).  The fruits can then be served at will with the mousse at the plate.

I hope to give you an tip for a sweet dessert with this recipe, let you taste it.

CHOCOLAT-PECAN-COOKIES

This crunchy cookie is the American cookie for 

me. Once you have eaten one,it will easily 

be two or three ... 

Ingredients:

(30 pieces)

• 130 g whole pecan nuts
• 300 g dark chocolate or chocolate drops
• 230 g room-warm butter
• 170 g of sugar
• 120 g brown sugar
• 330 g of flour
• 1 tbsp baking soda
• 1/2 tbps of vanilla extract
• 1/2 tsp salt
• 1 egg

Preparation:

Preheat the oven to 190 ° C. Put the pecans in a dish and roast in the oven for about 8 minutes. After that should cool as easily.

Coarsely chop the nuts and the chocolate (the chocolate drops do not have to be chopped).

Beat butter, sugar and brown sugar until foamy. Mix the dry ingredients in another bowl.

Add the egg to the butter mixture, add the dry ingredients and mix everything into a dough. Fold in the chopped nuts and the chocolate.

Divide the dough into 30 pieces and roll each into a ball. Do not lay them too tightly on two baking cups covered with baking paper. Press the balls slightly flat. Bake in the middle of the oven for about 10 minutes or until the cookies have got some color.

Allow the cookies to cool slightly and then place on a grid and allow to cool completely. Store dry.


I wish you all just as much fun while eating and eating.

a easy granola for a easy and yummy morning...

Spekulatius-Granola

INGREDIENTS:

• 300 g pungent oatmeal

• 300 g tender oatmeal

• 100 g grated almonds

• 4 handfuls of almond flakes

• 4 tbls brown sugar

• 1 teaspoon ground cinnamon

• 1 teaspoon ground ginger

• 1/2 teaspoon ground carnations

• 1/2 teaspoon painted allspice

• 1/2 teaspoon ground nutmeg

• 1 teaspoon ground cardamom

• 2 teaspooon vanilla extract

• 6 tbls rapeseed oil

• 6 tbls maple syrup

PREPERATION:

Preheat the oven at 175 ° Celsius (Two-sided heat). Mix all dry ingredients well together.
Add oil and maple syrup and mix again very well.
Roast for about 20 Minutes in the oven. Stir every 5 minutes.
Have a good start to the day with this granola. All the best yours kacheline

homemade bagels are the best...

Bagels  

Yeast dough:

• 42 g fresh yeast (1 package with 7 g instant)
• 1 tbsp water
• 1 tbsp sugar
• 400 ml of milk
• 1 egg yolk
• 800 g flour
• 2 teaspoon salt
• 50 g soft butter

Water bath:

• 3 l water
• 2 tablespoon honey

Brush and sprinkle:

• 1 egg white
• 150 g  grain mixture you like the most

ingredient for 12 peaces


Stir the yeast with the water and sugar. Add the milk, egg yolk, flour, salt and the soft butter and knead the dough for about10 minutes (kitchen machine). Add 1-2 tabelspoon of milk if it is to firm.
Form the dough into a ball and let it rise covered fore about 1 hour.
Devide the dough in 12 portions and form each ball into a uniform ball. Cover  the balls and let it rise for 30 minutes.
Now use a wooden spoon to make a hole in the middle and extend the hole with your fingers.
Bring about 3 l of water so simmer in a large pot and add the honey.
Put 2-3 bagels in the hot water, turn them after 30 seconds.
Lay the bagels on a baking sheet covert with baking foil. Brush them the egg white and douse them with your grain mixture.
Bake in a preheatee oven at 180°C (two-sided heat) for about 15-18 minutes until bottom is golden brown.

My tip for you:

If you want to freeze it, bake it lightly for only 12-13 minutes, let it cool completely and freeze it wrapped up. Then you can bake them in the oven at 170°C (two-side heat) for about 10 minutes or heat in the toaster.

Have fun!!!

 

the frozen ones 

hi everybody i am back in buisseness... :)

Graved salmon

For 8-10 people

For the salmon:

1 salmon filet with skin, about 1.2 - 1.4 kg

2 tbsp brown sugar!

2 tablespoons coarse sea salt

1 untreated lemon

2 bunch dill

1 tbsp peppercorns

2 tablespoons of gin or vodka

For the mustard sauce:

½ bunch dill

3 tablespoons Dijon mustard

1 tbsp white wine vinegar

1 tbsp honey

2 - 3 tablespoons sunflower oil

¼ tsp salt

2 pinches of pepper

Wash salmon and pat dry. Eventually draw fishbones. Mix the sugar and salt and rub the 

salmon on the meat side thoroughly. Thinly grate peel of lemon. Chop 1 bunch dill roughly. 

Crush the peppercorns and distribute them with the dill on the salmon. Evenly sprinkle the 

gin over the salmon. Then cut the fish centrally in two halves and put both sides of meat on 

top. Wrap the salmon pieces tightly with cling film and place in a suitable shape. Complain 

with a chopping board and a weight and put in the refrigerator. Turn the salmon twice a day 

for a total of 3 days in the following days.

Finely chop the second bunch of dill and sprinkle the finished salmon with it. Before serving

 cut into wafer-thin, very sliced ​​slices.

To Graved salmon fit on the best mustard sauce. Therefore. Dill fine hook. Mix mustard, 

vinegar and honey. Add the oil, season with salt and pepper and stir in the dill. Serve with  

the salmon.