Perfect boiled eggs

Once upon a time I was so annoyed by my boiled eggs that I went out and found how to make the perfect boiled egg. I wanted a method that would not crack the shell and that would create less mess, use less energy and, of course, not make my yolk black (or green for that matter). And although I found the perfect method it was still not good enough for my daughters. They never liked eggs even before they knew what eggs were. My oldest would not eat cakes or quiches or anything with eggs in it when she was very little. And I mean so little that she didn't know what an egg was! After a lot of effort we managed to get them to eat eggs. Some times we just feel that they need a bit of protein and this is our quick fix. Up until recently one of them would only eat them scrambled and the other fried!

I still like my boiled eggs so I decided to make a few for dinner. I was feeling tiered so I only cut up two eggs. I figured only me and my husband were going to eat them so why spend the time and effort to make more.

So I was a bit surprised when the girls asked me to pass the boiled eggs. Since they were interested I passed them over and, after asking if it was okay to eat the whole egg since there were only two (they can be super sweet some times), they devoured them. I was okay with that. I trotted back to the kitchen and procured two more eggs for us adults.

I asked my kids, why now. What made them even want to try the eggs? The answer I got was that "well when they look that good how can we not like them". I mean I know people say that you eat with your eyes but this is a bit extreme. Going from "do I have to?" to "can I have more?"

So because of this surprise, and because Easter is around the corner, I figured I'll just share my egg boiling/serving method.

To boil your eggs place them in a saucepan so that the eggs are in one layer on the bottom. It's best if there are enough eggs to cover the surface. Pour in cold water until it covers the eggs + 1 inch or 2.5 cm. Put on high heat without covering and bring the water to the boil. Once it boils remove the pan from the heat, put the lid on it. Let it stand for 6 minutes. With a large egg this will give you an egg that is halfway between a soft boiled and hard boiled egg. For a hard boiled egg leave for 10 minutes.
Remove from the water, cool (to stop the cooking process), shell and eat.

Chocolate chunk cookies (soft)

This blog entry is written so that in the event that I lose my piece of paper with the ingredients on it I can reproduce my favourite cookie. It would be a waste if after weeks of work I lost the recipe!!
So please forgive the lack of information.

Ingredients:

125 g Butter, Kerrigold Sußrahm (really important)
1/2 cup + 1 tbsp. Sugar*
1 tsp. Goldsaft (molasses)*
1 lrg. Egg
1 cup Flour
1/2 tsp. Baking soda (Natron, sodium bicarbonate)
1/4 tsp Baking powder
1/4 tsp. Salt
4 1/2 oz or 125 g Chocolate chunks (Rittersport each piece cut in half)
3/4 cups Dried cranberries
3 oz Walnuts

* Substitute with 3/4 cups US American style brown sugar (which is not the same as any other countries brown sugar as far as I can tell).

Method:

Beat butter and sugar until light and fluffy.
Add egg and beat until well combined.
Add Flour, baking soda, baking powder and salt and mix until combined (over mixing will make the cookie taste yucky).
Fold in chocolate chunks, cranberries and walnuts.
Cookies can be either 1 tbsp. of dough (small) or 2 tbsps. (normal). Make heaps and place in the fridge to rest and harden about 1 hour.
Set fan oven to 160 C.
Take dough out of fridge. Roll dough balls to make them evenly shaped. Press down lightly so that the edges are also a bit thick thus preventing them from burning.
Place 2 inches apart and bake for 12 - 15 minutes depending on your taste.

Notes:
Even if they are crispy when they come out of the oven after a day they become soft.

Sweet pie crust

A sudden urge to eat a bakewell tart turned in to an experiment with sweet pie crust. Usually I use one of two recipes. One which I learned from my mother many many moons ago (click here for recipe) and the other from my "Spago desserts" recipe book. As I was looking for my recipe for bakewell tart I discovered yet another pie crust recipe.

This one came from the same friend who gave me the bakewell tart recipe. It came with the note "you probably have your own recipe, but here's one just in case". Now I'm not too keen on recipes that use either just egg yolks or just the whites. I think that this is a waste of half an egg. I guess if you could coordinate things well you could make two things in parallel. One that uses the whites and one that uses the yolks. However, I usually only have time to make one thing and then the rest of the egg gets forgotten in the fridge until it is rescued by someone who asks who's science experiment it is! So I've never used my friends crust recipe. In fact, I must admit, I never quite got past the list of ingredients. Since I had some time on my hands I read through it and although I still did not like the ingredients I found the method to be rather intriguing. So I combined a dough recipe from "Spago" together with the technique I learned from my mum to make dough and the technique from my friend as to setting up the pie crust. And what turned out is definitely a keeper. It's delicious, crisp and light.

The smaller ones are a bit over done!

Preparation time: 3 hours (but if you don't let it sit then it's done in an hour); makes 3 9" pie crusts

Ingredients:

4 oz	Ground almonds
1 lb 2 oz	Flour
12 oz	Butter, cold
8 oz	Sugar
1	Egg, lightly beaten

Method:

Ground almonds or almond meal is readily available in Germany (which is where I live). In the USA you may have to make your own. To do this put your almonds in an oven at 375 F and toast until golden 12-15 minutes. You will need to turn them so that they are evenly browned so after around 6 minutes. Allow your nuts to cool completely and then grind them. If you are in a country where almonds are scarce you have two options either omit them completely or substitute with a different nut. Whichever nut you use make sure you roast it first so that the crust is crunchy. Also if you use a different nut and it works please let everyone know in the comments below.

Put the ground almonds (or other nuts) together with the flour and sugar in a large bowl and mix briefly. Then cut up the butter into small pieces and work it into the flour mixture using the technique described here.

Once your mixture looks like bread crumbs add the egg and mix everything together until it is just combined. Don't over knead your dough. It will become tough and will not taste good.

Now roll your dough into a sausage, wrap it in cling wrap and refrigerate for at least one hour, preferably overnight (If you are a busy mum use immediately. It won't be fabulous but it will be good enough for the masses).

About an hour before you plan on baking your pie take the dough out of the fridge. Cut it into thin slices and line your baking tray. Fill the gaps by pressing larger pieces gently together or by filling with small pieces of dough. The resulting pie will look like a most delicious patchwork quilt.

If you have the time put the pie crust in the fridge for another hour, or over night.

If you need to pre-bake your pie crust bake at 180 C (in a fan oven) for around 10 minutes (yes, this crust bakes really quickly). Fill your pie with filling and return to oven.
If you need just a pastry shell to fill with a cold filling then bake for 15 minutes until golden brown. The pie crust below is filled with lemon curd.

The recipe gives enough dough for 3 pie crusts. You can freeze the rest of the dough for later use. You can also just bake it in slivers for a crunchy cookie. 

Persian Omelette (Spinach and Potato Omelette)

Well now it is time for another one of those easy delicious meals. Fresh spinach seems to have become more available and less dirty. I remember using only fresh spinach in  the USA and not liking to cook with it, even though it was a favourite. It always took me so long to get all the sand out. And I do quite plainly remember that when we first came to Germany the spinach was equally as gritty. Thus I switched over to frozen spinach, but as I've said before nothing beats the fresh stuff. So if you have the time use fresh spinach to make this omelette. If you don't, it's still worth making it, because as my teenager said last night "This is really good" and I was using frozen spinach!

Preparation time: 3/4 hour; serves 2-4

Ingredients:

450 g	Fresh spinach OR
225 g	Frozen spinach
225 g	Potatoes
3 tbsp.	Oil
50 g	Onion
4	Eggs
1/2	Organic lemon
	Salt and pepper

Method:

First and foremost note that the preparation time does not include cleaning the fresh spinach. Depending on the state of it you can add on between 5 and 30 minutes!

Secondly note that this used to be plenty for the four of us but that was a while ago. Yesterday we ate it with a loaf of bread and it was enough food, but if this is all you are serving for a person with a normal appetite you may only get 2 portions out of it. You can also use it as a starter, in which case you should get 8 small servings. Another idea would be to cut it into cubes, stick tooth picks in it and serve it as finger food.

And a small third note before you get started. You need a lid for your frying pan. If you don't have one fashion one out of aluminium foil before you get started.

Fresh spinach: put the clean and still wet spinach into a pot with a lid and cook on medium for about 5 minutes or until the spinach is tender.

Frozen spinach: put in the microwave for 1 minute. Check if it is defrosted, if not put it in for another minute. Continue until the spinach is defrosted. The good thing about this recipe is that you don't mind if the spinach is cooked, or how well it is cooked. So you don't have to waste your time using the defrost setting of your microwave. If you do use the defrost setting you will be adding on a considerable amount of time to the preparation time.

While your spinach is cooking/defrosting you can peel and dice your potatoes and onions. The smaller you dice your potatoes the quicker they will cook and the better the omelette will hold together when cut. I cut mine really fine, maybe about 2-3 mm dice. ("Dice" just means cut into cubes.) The onions you can cut a bit larger.

By now the spinach is either cooked or defrosted. You now have to squeeze out as much water as possible. I use the method of squeezing it between two plates. It works especially well if your spinach is hot, as is the case in this recipe, because you don't have to touch it. Place all the spinach on a regular sized plate. Put an identical plate on top of it. The second plate should NOT be upside down. Put it in the same orientation as if you were stacking the plates for storage. Then hold the plates over the sink, perpendicular to the ground, and squeeze hard. I shake mine a bit to get the excess liquid out faster.

You can now let your spinach stand for a bit while you finish dicing the onions and the potatoes. Once you are done dicing them put a heavy bottomed frying pan or skillet on the cooker on medium high and add 2 tbsp. oil. Once the oil is hot add the potatoes and fry for 5 minutes. To make them evenly brown you will need to stir them every now and then. After 5 minutes add the onions and continue to fry until the potato is just tender. Here again, how long this takes will depend on the size of your dice.  For me it took 5 minutes but it could take up to 10 (unless you have REALLY large dice!). Remove from the heat and set aside.

Now while the potatoes and onions are frying it's the perfect opportunity to finely chop the spinach and put the rest of the omelette together.

In a large bowl lightly beat the eggs. Then grate the rid of half of the lemon and add it to the eggs. Because you are using the rind you have to check carefully if the rind is suitable to eat. If it is organic it probably is, hence I try to always use organic lemon. But even some non-organic lemons have a note on them saying that the rind can be eaten. If you use non-organic ones and it does not say anything I would be cautious and not use the rind. Then add the juice of half the lemon, the spinach and salt and pepper to taste. Mix everything well and then add the fried potato and onion and mix.

If you like, once the omelette is cooked you can put it under a grill to make the top a bit brown. If you want to do this make sure that for the next step you use a frying pan or skillet that can be put under the grill. If you don't have such a frying pan, don't fret you can just leave the grill out altogether. It will do nothing to the taste.

Heat your frying pan over medium heat and add the oil if necessary. If you use the same pan that you used to fry the potatoes it is highly likely that you have enough oil in the pan. I usually do. Once the oil is hot add the mixture. Put a lid on the frying pan. If you don't have a lid cover it with foil. Cook gently until the egg is just set i.e. no longer soggy. The bottom of the omelette should not burn if you keep the heat on medium. It takes 10-15 minutes to set.

If you like you can now stick the whole thing under the grill to brown the top.

I served this with a fresh loaf of pumpkin seed bread and salted butter. It was a hit! But you could also serve it with a salad.

Enjoy!

Vegetarian Chili

It's one of those days again. Parent teachers night together with the normal shuttling the kids to their normal after school activities. Added on to me wanting to finish the final book in Terry Prattchets discworld series. Well that is not happening tonight!

So I'm going for a single dish because we probably won't be able to sit down together as a family and eat it. Quick and easy mainly from cans. Not too big in the fresh veggie department although you could definitely substitute everything here with fresh stuff. It would just take longer (probably will taste better though).

Preparation time: 1/2 hour; serves 6-8 

Ingredients:

100 g	Onion
2 cloves	Garlic
360 g	Vegan soya mince
2 tbsp.	Oil
225 g	Red bell pepper (sub. w/capsicums or any other pepper)
2 cans	Tomatoes (dry weight 480 g)
1/4 can	Water
1 can	Black beans, drained (you could use kidney beans too) (dry weight 240 g)
1 can	Corn, drained (dry weight 285 g)
1 1/2 tsp.	Salt
1/2 tsp.	Pepper
1 tsp.	Chili powder
1 tsp.	Cumin, ground

Method:

This can be made very quickly and is great recipe to have when I'm stuck for time.

First dice the onion (or chop it, or cut it, or slice it!) and grate the garlic. Open up the soya mince and if it needs to be broken down, because it is all in one clump, do this now. The type I buy is in a clump and it is really difficult if you just put it in the pan and then try to break it up. The method that works best for me is to put the lump in a bowl and break it up with my fingers.

Then put a large pan on the stove on high heat. Once the pan is hot add the oil and then the onion and garlic. Stir all the time to prevent burning. 1 minute of frying should do. Next add the mince, reduce the heat to medium/high and fry it stirring occasionally.
While the mince is frying wash and dice the red bell pepper and add it to the frying pan. Keep stirring everything so that it does not burn.

While everything is cooking quickly open your tomato cans, roughly chop the tomatoes and add them to the pan. Wash the cans out with 1/4 can of water and add this to the pan too. If you don't have canned tomatoes you can substitute with regular tomatoes of an equivalent weight. You should cut them before you start cooking though else you won't be able to get them to the pan quick enough to prevent burning. The redder your tomatoes the better your chili. Don't forget to stir to prevent burning. After about 3 minutes, once the bell pepper is sufficiently cooked add the rest of the ingredients. Stir and cook. You could take it off immediately or you could let it simmer for 30 minutes or so. If you let it simmer make sure that it does not burn by stirring it every now and then and adding more water if necessary.

You can serve your chili simply with bread, flat breads, rice or potatoes. We love it as a topping for baked potatoes together with sour cream, chives, butter and cheese. Or eat it out of a bowl as is. It's also a hit at pot lucks!

Birthday party - thirteen

I find teenager birthday parties much tougher for me to organize than kiddy parties. All the ideas I find online for girl teenagers involve things that my girls really don't care for. So in case someone else out there is looking for ideas that don't involve pink fluffy unicorns, make up and such, this is for you.

Blueberry Mocktail - see below for details

We had a karaoke party! My daughter was very worried. "What if my friends don't want to sing?" I was pretty sure it was not going to be an issue and I was right!

We rented a machine from Kinder Geburtstag Events. They deliver to anywhere in Germany, but I'm sure that you can find such services everywhere in the world. And if not, all you need is YouTube, an amplifier, speakers and microphones. The Karaoke machine came with everything we needed and a "disco ball". The kids were a bit peeved that it was not one that could be hung from the ceiling, but I was very glad because I was dreading installing a mirror ball on our concrete ceiling! Its made up of LED's and you just plonk it down on a table (phew!).

We set the Living room up like a club. We put out tealights and a few cushions on the couch. As snacks we had pretzel sticks, peanuts, crisps and Gummi sticks (well we are in Germany). Of course none of this photographs well in the dark (you know this if you've ever tried to take pictures at a night club!) so I snapped a few clicks in day light.

To make things interesting I came up with a few mocktails (see below for recipes) and made a menu. It was made in A5 format and you can find it here. However, it is in German. To make it a bit fancy I printed it out (I don't have A5 paper so I had to print it out on A4 and then cut it to size - just in case: A5 is exactly half of A4), took some blank cards I had lying around and secured the paper with a rubber band. If I had had more time I would have tried using ribbon and maybe decorating the front of the card.

I bought some cocktail glasses and set up our kitchen counter as my bar. I had a lot of fun with this.

For dinner we had veggie burgers with fries (burgers are all the rave in Germany right now) and coleslaw and they made ice cream sundaes for dessert.

All of this is doable even if you have a busy schedule.

If you have a bit of time you could always make a birthday cake

Here are the mocktail recipes:

NOTE: It is advisable to always use organic citrus fruit and to wash them very well. The rind of many non-organic varieties are not suitable for consumption.

L.I.M.E

2 tbsp. Lime syrup, 1 tsp. lemon juice, 1/2 cup crushed ice, sparkling water (or soda), 3-5 leaves fresh mint, lime wedge

In a glass that holds 300 ml (preferably a cocktail glass) put the lime syrup in the glass making sure it does not run down the sides. Add the lemon juice and then the crushed ice on top. Add sparkling water to make up the 300 ml. Bruise (muddle) the mint leaves and put on top and garnish the side of the glass with a wedge of lime.

I put in a straw (we only use re-usable straws Kikkerland has some ) so that they could stir it themselves. 

Schlumpf (Smurf)

Slumpf is on the right!

1/2 tbsp. Curacao syrup, 1/2 tbsp. lime syrup, 1/4 cup crushed ice, sparkling water (or soda), Haribo gummi smirf on a cocktail stick, one cherry

In a 250 ml martini glass first put the curacao syrup in the bottom followed by the lime syrup. Add the crushed ice on top (you can use more ice if you like!). Make up with sparkling water and gently add in a Smurf on a stick and a cherry (unfortunately I could not find a cherries on a stem).

Mix after serving.

Kaptain Blaubär (Captain Bluebear)

1 tbsp. Blueberry syrup, 1 tsp. lemon juice, 1/4 cup crushed ice, sparkling water (or soda), 4-6 leaves fresh mint, 4-6 blueberries, lemon wedge

In a 250 ml martini glass carefully add the blueberry syrup and then the lemon juice. Add the crushed ice on top and fill up with sparkling water. Bruise (muddle) the mint leaves and the blueberries and put on top. Garnish with a wedge of lemon.

Mix after serving.

KiBa

1 cup banana juice, 1/4 cup cherry juice, 1/2 cup crushed ice, cherry, banana slices

In a cocktail glass that holds 300 ml glass add the crushed ice and then gently pour in 1 cup banana juice onto the ice through a funnel. Carefully pour in the cherry juice into the middle of the banana juice using the funnel. Add a cherry and garnish the sides with a few slices of banana. 

Sunrise

120 ml Mixed fruit juice (Multivitaminsaft if you are in Germany), 30 ml cherry juice, 150 ml Fanta, slice of orange, wedge of lemon, a cherry

in a glass that holds 300 ml add the mixed fruit juice (make sure it is deep orange and denser than the Fanta) and the cherry juice. Stir gently. Add the Fanta by gently pouring it down the back of a spoon. The aim is to float it on the top of the fruit juice. Garnish the glass with the  orange and lime and carefully drop in a cherry. 

Rosemary garlic focaccia

I am horrible at making bread. I think it is because my hands are too cold. However I'm not complaining because this means that its really easy for me to make pastry and truffles. But this focaccia comes out perfect every time. Nowadays I use the kneading hook on my kitchen machine, but when I first started making this I didn't have anything but my hands to knead the dough and it still came out well. So if bread is not your thing you should totally try this recipe out.

I traditionally make this focaccia to eat with my butternut squash soup and we have olive oil and salt on the side to dip it in, but it's great with a salad or just on its own as a snack. It's also very versatile. So although I make mine with rosemary and garlic you could top it with all the normal foccacia toppings (sun dried tomatoes, onions, roasted garlic and herbs come to mind).

Preparation time: 3 hours (includes rising time); makes 1 15" by 10" loaf 

Ingredients:

3 cups/12 oz/340 g	Flour (wheat or all purpose)
1.5 tbsp	Sugar
1 pkt.	Dry yeast
2 tsp.	Salt
1 tsp.	Garlic granules
1 sprig	Rosemary (about 10 cm long)
3/4 cup/175 ml	Water
1/4 cup/60 ml	Milk
1 tbsp./1/2 oz/16 g	Butter
1 1/2 tbsp.	Olive oil
	Rock salt
	Rosemary
2 tbsp.	Parmesan

Method:

In a large bowl combine 1.25 cups/175 g of flour with the sugar, dry yeast and salt. Put the water, milk and butter in a heatproof jug and heat in the microwave for around 40 seconds. Stir until all the butter has melted. Heat it a little more if it does not melt. You want the liquid to be around 130 F/55 C. Too much deviation either up or down will kill the yeast and the dough won't rise.

Add to the flour and beat either with a hand mixer or the paddle attachment of a kitchen machine. Beat for 2 minutes on medium. Add garlic granules and finely chopped rosemary. If you don't have garlic granules you can add freshly made garlic paste. I don't use the garlic paste from the jar because I find it tastes weird, but it's a matter of taste and it can definitely save you time!

Once everything is combined add 1/4 cup of flour at a time and mix in. I keep using the mixer blade until it feels like it's strained then I switch to my dough hook. It you don't have a dough hook turn your dough out on to a lightly floured surface and knead the rest of the flour in. Once all the flour is incorporated start kneading, either with your dough hook or by hand. Knead for 8-10 minutes until it's smooth.

Then find a large bowl and lightly oil the inside. You need to cover it with something. I would suggest clingwrap or a plate.  The dough will rise so if you feel like it will hit the top you should oil this too.

Allow to rise for 45-60 minutes.

Dust a 15" by 10" baking sheet with flour. This is a US recipe hence the size. Metric equivalent would be 38 by 25 cm or use a pan with an area of 950 cm². Of course since it is bread you can use any sized tray and just roll it out to the above dimensions. Put the dough on the baking sheet and using a rolling pin roll it so that the dough fills the pan. Now you need to let it rise again. Since I never have a food safe plastic bag big enough to put over the dough I cover the dough with a clean kitchen towel and then put it in a big trash bag! Allow the dough to rise for a further 30 minutes.

Heat a fan oven to 180 degrees Celsius (convection oven 400 F or 200 C).

Now unwrap the dough and make indentations at 5 cm intervals with the handle of a wooden spoon or any other small round object (I use the handle of my rolling pin). Brush the top of the dough with the olive oil and sprinkle on the salt, chopped rosemary and Parmesan, or with whatever tickles your fancy!

Bake for 15 mins. or until top is golden.

Here is a printable version.