Sesame Cupcakes with Honey Meringue Frosting

Hello everybody!

Finally I can share this amazing news. Today, I am guest posting Sesame Cupcakes over at Just One Cookbook! Nami - my blogger friend and the unremitting source of beautiful and delicious Japanese home cooking recipes - is away on a well-deserved family trip to her native country and took good care that her blog won't be neglected meanwhile.

Please head over to Just One Cookbook and check out Nami's recipes!

Solyanka

"Hnguh" was the first word Valeriya managed to press through her dry, crackly lips. If you can call that a word but at least it was something. Well done, she thought to herself sarcastically. The last time she has had a night like this she could not talk for a whole three days from singing, shouting and fighting. Not that it really mattered - nobody was actually talking to her in that dead-end job she was clinging to, anyway. The big city is full of opportunities. That was what people were saying in that forlorn village in the middle of nowhere up there in Lyubye.

Except her mother. As she was trying to move her sore body up from the bed, one tired leg after another, she recalled that conversation she had with her when she announced her decision to move. Don't go, child. St. Petersburg is full of sin and sorrow.

Valeriya's sight was still blurry when she looked down at her pillow where her own smeared face was starring back at her. At least what she put on it the night before: Red lipstick and dark mascara. Even her fake mole she always draws right beneath her left eye has left its mark. Sin and sorrow, she repeated in her mind; her mother was right about that. 

At least this time she was the only person she had to make coffee for.

"Hnguh!" again. This time louder and more vigorous. The head-ache kicked in. She stood up, pulled down that dress she was still wearing, reeking of cold smoke and spilled vodka. "Nastrovye." she pronounced. Yes, Valeriya was bitter that morning. As she made her way to the kitchen right next door, she managed to step on those red pumps carelessly left on the floor. The dull pain distracted her for a second from that stinging, pulsating misery she called her head. 

While the coffee machine was doing its job, she sat down at the window. Morning has long been gone, so was most part of noon. While she watched people going their ways - people whose faces she will probably never see again -  her mind was still in her old village where the only thing that changed was the weather. She could have taken the easy path. She could have married one of the local boys, get pregnant not too much later and become the caring mother she has herself. That was it. Her life in a nutshell. Her mother's and grandmother's life in a nutshell. That's not what she wanted. Not all she wanted. So she chose Petersburg. Was she happy? No. But she was certain there was enough life in front of her to become exactly that. While she was still waiting for the coffee to be ready, Valeriya turned on the hob to heat up the Solyanka she prepared the night before. That is what she always does before going out: A hearty Solyanka for the hangover she is always certain she will suffer from. She was not wrong.

The crackling sound of the coffee machine gave her the signal for getting herself a mug, but also caused a rustling between the sheets. Movement. Groaning.

"Dobre. You want some coffee, maybe?"

***

Have you ever had a hearty Solyanka? Solyanka derived from Russia but can now be found in all Eastern Europe. It was hugely popular in the former German Democratic Republic, yet had never really gained equal popularity in the western parts. Preparing it was a rather spontaneous decision, after I have had it for the very first time last week when a colleague of mine brought a huge portion from his country pub where they apparently serve it once a week, so it may be considered pub food? Given that it is supposed to be great against hangovers, it totally makes sense. 

When preparing a Solyanka, you can use any kind of meat you prefer, making it a great way to use left-overs. For my recipe, the amount should  be around 500g (17.5 oz). I have searched the omniscient spheres of the internet to find an authentic recipe, only to find out that there really is none. It is one of those recipes that everybody makes a bit different. So I have taken what I liked best and created my own version.

Solyanka

• 140 g (5 oz) pork chop,cut into thin slices
• 125 g (4.5 oz) bacon bits
• 200 g (7 oz.) bologna style sausage, cut into stripes about 3mm thick
• 2 wieners, cut into slices
• 2 tbsp. paprika spice
• 3 gloves of garlic, chopped up
• 200 g (7 oz.) tomato pasta
• 3 bell peppers (I used 2 red and 1 yellow one)
• 250 g (8.8 oz) cherry tomatoes
• 5 sour pickled cucumbers/gherkins (about 200 g or 7 oz)
• 2 onions
• 1,5 l (50 fl. oz) beef broth 
• 200 ml (6.75 fl. oz) pickle juice
• 2 tbsp. oil
• 2 bay leaves
• 2 dashes of tabasco
• Crème frâiche or sour cream
• parsley, chopped

1. In a medium-sized bowl, mix meat with garlic, paprika and 1 tablespoon of the tomato paste.
2. While meat is marinating, cut bell peppers into stripes, tomatoes into thirds, onions into half rings and pickles into 5mm (0.2'') thick slices.
3. In a large pot, heat up oil on high heat, add meat along with onions. Reduce to medium heat, quickly sear content.
4. Add vegetables, sauté slightly.
5. Pour in beef broth and pickle juice.
6. Add remaining tomato paste, tabasco and bay leaves.
7. Let simmer on low heat for half an hour, remove bay leaves.
8. Serve with dollop of crème frâiche or sour cream, garnish with parsley.

Vegetarian alternative:

The recipe may be on the meaty side, but as the flavour is already slightly resembling kimchi, replacing it with 500 g (17.5 oz) tofu, cut into cubes, gives it an Asian twist. Let tofu marinate like the meat, but instead of adding it right at the beginning, wait until step 5. You may want to make the tomato paste thinner by adding a teaspoon of whater so the tofu is easier to marinate. Also, replace beef broth with a vegetable broth. Omitting crème frâiche makes it vegan.

Olive Oil & Orange Cake with Pistachios

Soooo, I was working at the CeBIT Computer Expo two weeks ago. For the oblivious ones among you (read: probably everyone), CeBIT is the largest IT fair in the world. Attending a fair that is the “barometer of the state of the art of computer technology” (thank you, Wikipedia) is pretty amazing, huh? Well, I wouldn’t know. I was busy ruining people’s days. All day, every day. 

I was working at one of the entrances making sure that only those who were supposed to enter actually got in. That included telling families with children that they could not attend (you had to be at least 16) despite having valid (and pricey, I may add) tickets and coming all the way from France/Greece/Norway/whatever. People don’t like to hear it and I don’t like telling them. It was a lose-lose situation, really.  I didn’t make the rules. It was not my fault but I was there, so I was hit by their fury. And all I could do was stay calm, smile and apologise.  I mean, it’s not like it wasn’t written directly on the ticket in big bold letters but what can you do…

Anyways. Breaks lasted from five to thirty minutes, depending on how busy it was which even in a best-case scenario is not enough time to really see anything. The furthest I got was to the hall right behind the entrance. And what did it have? Robots? Future Social Media? 3D technologies (It was all there, somewhere)? No. Effing Ethernet hubs, switches and routers. But there were stalls giving away free lattes and popcorn, so I had carbs and caffeine to keep my spirits (and heart rate) up. 

The recipe I share today is not mine but adapted from dear blogger friend Rowena over at Apron and Sneakers who posted it merely a week ago. The moment I saw this cake I had cravings. Cravings for something I have never eaten before. The concoction was just so intriguing and her presentation so appealing that I thought about it all week so when I finally had some time to spare on the weekend, I was a man on a mission when I hit the street market. 

Let’s just say, the cake did not disappoint. It’s amazing! While it’s not her cake per se, she made several changes and additions. All of them are an improvement, in my opinion, and are what really makes this cake so scrumptious and moist. 

Olive Oil & Orange Cake with Pistachios
Adapted from Apron and Sneakers.

Rowena wrote it makes two 22cm round cakes, but just like her I made one big cake. Mine had a Ø of 26cm. While I, too, made a few very minor changes, it is essentially her recipe that you see here.

For the cake:

• 400g (14 oz) pastry flour, sifted  (plus additional for the baking pan)
• 250g (8.8 oz) sugar
• 200ml (6.75 fl. oz) olive oil (plus additional for the baking pan)
• 4 eggs, divided
• Grated zest of one untreated orange
• 250ml (8.45 fl. oz) freshly squeezed orange juice
• 40g (1.4 oz) ground pistachios
• 1ts baking powder
• Seeds of one vanilla pod

For the syrup:

• 250g (8.8 oz) sugar
• 250ml (8.45 fl. oz) freshly squeezed orange juice
• Zest of half an orange (I simply forgot about it, to be honest)
• 1 orange, sliced thinly

 

1. Pre-heat oven to 180°C (350°F).
2. Grease & flour baking pan.
3. Whip egg whites until stiff, refrigerate.
4. In a large bowl, whisk together egg yolks and vanilla seeds until fluffy. 
5. Add sugar, whisking continuously.
6. Add olive oil little by little, keep whisking.  
7. Add sifted flour, baking powder and orange zest.  Mix well.
8. Add orange juice little by little, mixing well.
9. Fold in egg whites.  
10. Pour mass in baking pan. 
11. Sprinkle top with crushed pistachios. 
12. Bake for 40 minutes (30 if you make two smaller cakes.) with oven vent on (mine became suspiciously dark after 20 minutes, so I turned it off again).  Check centre with a toothpick.  If it comes out clean, it's cooked.
13. Let it cool off a little.  Make sure cake is loosened from sides of the pan while still left inside.

While the cake is baking:

1. In a small pot, combine sugar, orange juice and zest (that I forgot, like I said) over low heat until sugar has dissolved
2. Add orange slices.  Move them carefully in the saucepan.
3. Increase heat and boil for 5 - 6 minutes or until syrup thickens.

Final touches:

1. With a toothpick, prick little holes evenly into the cake
2. Pour over half of the hot syrup little by little, letting it soak into the cake.
3. Carefully remove from pan.
4. Cover the top of the cake with the orange slices and sprinkle with crushed pistachios.
5. Let the cake cool.
6. To serve, cut the cake and pour over remaining syrup.

Enjoy!

Parsnip Dumplings with Scallion & Bacon Filling

Spring is on like donkey kong!

Not forgotten are the icy claws of winter still clenching this part of the world, numbing both nature and minds with its dull, dreary megrim. There are people who gain strength from this quiet melancholia. People who find inner peace and unbend. To me, winter is the time I am trying with all my might not to get in a funk. I am generally rather susceptible for winter blues and January and February are the worst.

However, the last few days made it clear that Persephone is slowly taking her first steps out of the underworld again. Temperatures are rising and sunbeams are hitting earth with a warmth last felt months ago. Spring is a-coming. One can feel, smell and see it. The emphasis was clearly on see when I walked through the garden this week and was greeted by these little fellas:

Not winter anymore, but not quite spring just yet. A time between seasons.

This is what I was trying to express through this week's recipe. I've tried combining ingredients that represent winter and spring. I have found them in parsnips representing winter, and scallions representing spring. The result are these dumplings that have an earthy and warming note at first that becomes lighter and fresher once you hit the centre. Dumplings of that kind can commonly be found especially in Northern and Central Europe, where they are normally served as a side to roasts for soaking up the sauce or gravy or in a smaller variation in soups. I kept it simple and served them to steaks, but due to the concoction, it would also work well with venison because of the parsnip and fish or chicken thanks to the scallions.

Making these kind of dumplings can be a bit tricky at first as the dough is rather on the sticky side, but I'll do my best with my comments. ;)

Parsnip Dumplings with Scallion and Bacon Filling

Makes 10 dumplings

• 100g (3.5 oz.) scallions, cut into thin rings
• 1 ts butter
• 2 ts of parsley, finely chopped. 
• 50g (1.8 oz.) lean bacon, cut into small cubes about 5mm (0.2'') in length and height (If you only have slices, that's alright as well.)
• 500g (17.5 oz.) parsnips, cooked and cooled down
• 500g (17.5 oz.) potatoes, cooked and cooled down
• 250g (8.8 oz.) potato flour (can be substituted with corn starch)
• 1 egg
• Salt and pepper to taste
• More parsley for garnish

1. In a small pot, melt butter on high heat.
2. Add scallions and toss them quickly so that they are just heated through.
3. Lower heat and add bacon, pepper and parsley, keeping it cooking for about another 30 seconds (the bacon does not need to be completely cooked). Set aside.
4. In a large pot. Heat up water to the point close to simmering. Add salt and remain on low heat (the water should not even simmer or the dumplings become soggy later).
5. Combine potatoes, parsnips and the egg.
6. Purée with a masher, an immersion blender or a food processor as finely as possible. Transfer mass into a large bowl if it is not there already.
7. Stir in salt and potato flour with a wooden spoon (about a level tablespoon of salt worked for me.)
8. With wet hands, grab a hand full of dough, forming it into a disc with a dent in the centre for the filling.
9. Add a teaspoon of filling. Fold sides of the disc together, enclosing the filling. Form into a ball. (This part is way more difficult to describe than to perform. It simply is the process of getting the filling into the dumpling. Keeping your hands wet here is key or the dough will stick recklessly to your palms. If the dough is still too sticky, add a bit more potato flour to the mass.)
10. Lay into hot water.
11. Repeat steps 8-10 for all dumplings. The dumplings are done when they float to the surface by themselves which can take up to 20 minutes. You may want to stir them once in the water to make sure they don't stick to the ground. The water should not even simmer so keep on lowest heat.
12. Garnish with parsley and serve immediately.

Enjoy!

Bread Roll Blossom

Do you know that moment in the morning when you still lie in bed – not full asleep but not yet quite awake? The duvet has just the perfect temperature. Not too warm and not too cold and your thoughts go into wondrous directions bordering from sheer fantasy to deep discussions with yourself, salutary and bright – gone within a gasp. I like to think of that moment as the closest overlap between conscious and subconscious possible. Between what is really going on in my mind and what it wants me to believe is going on.

My feelings about that moment are rather bittersweet. Mostly because it usually happens just a wee moment before the alarm goes off and the rough and unforgiving tristesse of reality hits your face like you have never seen it coming. As you may have realised by now, I am a sleep person - not a morning person. In fact, I would love being a morning person, with the day still calm and young, everything and everybody just waking up. But I am simply not. I am a mess. I'm nauseous, my head hurts and I am so far away from mental clarity that nothing else but grunts and moans are able to leave my mouth. Please don't ask me questions right after I woke up. Please don't bother me too much for at least an hour, actually. I will hate you. I may hurt you. But probably not. I will hurt you in my mind, indeed, and debate about it with my subconscious the next morning at 7:59 am right before the alarm sets off.

Breakfast. Thank you for existing. This post's recipe is nice for a Sunday breakfast or brunch. Cut into halves and piled on with whatever is needed to fix your matutinal cravings. While it looks special, it is ridiculously easy to bake – there is most probably no other way to use yeast more fool-proof than here. I can also see them on a picnic (spring cannot come fast enough...) or for a party.

Bread Roll Blossom

Adapted from here (German).

Makes about 3 blossoms or 21 single bread rolls à 75g (2.6 oz). I halved the recipe and made one blossom and some single rolls.

• 42g fresh yeast (also called cake yeast. This would make 1.5 oz. Can be substituted with 0.6 oz/18 g/ 6 ¼ ts active dry yeast)
• 500ml (17 fl. oz) warm water
• ½ tbsps. sugar
• 1kg (35.3 oz) all-purpose flour
• 1 tbsps. salt
• 8 tbsps oil (I used sunflower seed oil)

• Topping of choice (I used poppy flower, sesame and sunflower seeds; optional)

1. In a large bowl, combine yeast, warm water and sugar.
2. Add flour, salt and oil. With your hands, knead until well combined.
3. Let dough rise for half an our, knead well again afterwards.
4. Preheat oven to 200°C (390°F).
5. Form dough into balls the size of your choice (mine were about 75g or 2.6 oz).
6. Dip rolls in topping of choice and then lay on baking sheet lined with parchment paper in shape of a blossom - one in the centre and six around – with the edges barely touching (you can lay them in any shape you want of course or add another row to make it bigger. You can also skip the dipping part and sprinkle topping onto rolls, just make sure it sticks a little).
7. Bake on centre rack for 25-30 minutes. 

Enjoy!

Rumkugeln

It's give a little, take a little, right?

I love the concept of food blogs because you can be sure there is at least one person who has tested and approved the recipes and likes them enough to recommend them to you. Everybody has been given a great, well-tested recipe from a good friend, family member or neighbour he or she swears by and this is a bit like having a gigantic neighbourhood. Sure, everybody lives in certain streets and you cannot be friends with all there are but somehow, a community sticks together. 

Recently, the nice people over at Onion Goggles knocked on my door and told me they liked what I'm doing here over at mi casa and passed along the Liebster Blog Award to me! 'Liebster' is German (I know, right?!) and can either mean “dearest”, “favourite” or “darling” and is meant to be paid forward to blogs that have 200 followers or less and you think deserve to be noticed.

Following rules apply:

1. Thank your Liebster Blog Award presenter on your blog.
2. Link back to the blogger who presented the award to you.
3. Copy and paste the blog award on your blog.
4. Present the Liebster Blog Award to 5 blogs of 200 followers or less who you feel deserve to be noticed.
5. Let them know they have been chosen by leaving a comment on their blog.

Thank you so much!

I also want to thank my followers and all the people who read my humble little blog as well as the fellow bloggers who support and inspire me. Thank you, neighbours and friends. 

These are the neighbours whose doors I'll be knocking on one after another like a jehova's witness:

http://iamafoodblog.com/- sure seems like the new troublemaker on the block! Kinda bold and awesome and I'm already loving it big time!

http://annacostafood.wordpress.com/- gracious Anna also just recently moved to our neighbourhood and someone better tell her to shut the blinds at night as some teenage boy's are already lurking outside her window! If she and her husband ever invite you over for dinner – you will dine with style so wear your Sunday's best.

http://theintrepidbaker.wordpress.com/- don't be fooled by her name. The intrepid baker does much more than just baking! I have only 'met' her recently and she comes off as the serene and creative type. What she does is often cute but never kitschy. Something I appreciate.

Both http://www.unhipsquirrel.com/and http://avocadopesto.wordpress.com/have already been around longer than I am (which does not say a lot. Haha.) but somehow managed to stay under my radar for a long time. While jovial Nicola from the unhip Squirrel is versatile in her cooking and has a productivity I'm jealous of, the equally versatile blog Avocado Pesto has a stronger emphasis on savoury and healthy meals.

Yes, and there are yet more news from my side! I have recently joined Pinterest and have been pinning away quite a bit already! I am planning on pinning more than just recipes so it's a bit like I give you entrance to my mind. Let's see how long it will take you to realise how boring I am! ;)

I am also glad to share with you another traditional pastry that you can find in every bakery around Northern Germany - Rumkugeln! Rumkugeln are cake balls made with rum and you know what the best part is? There is no active baking involved. Rumkugeln are a baker's dirty little secret. They consist of leftover cake, trims and failures. Anything that's dried out or not presentable – toss it in a bowl and make some of these! Mine are made of some of last week's Cherry and Red Wine Chocolate Cake as well as marble cake from the supermarket that was already kind of dry the day I bought it.

Funny thing not even most Germans are aware of: Southern Germany has something called Rumkugelnas well that looks just like their northern counterparts except they are smaller and mainly consist of butter, sugar, cocoa and nuts and belong more in the category of confections.

Rumkugeln are also known in Denmark and are similar to Swedish Arraksbol – except that these are made with Arrack liquor instead of rum.

There aren't even exact amounts of ingredients this time. No measuring. No baking. No fuss.

Rumkugeln (Rum Balls)

500g leftover cake make about 5 balls.

• Leftover cake
• rum or rum aroma
• jam/jelly of choice (just avoid chunks. I used apricot jam.)
• chocolate (I used some dark chocolate but you can use whatever you have on hand. If you don't have any, just leave it out. The sprinkles stick better to the ball when you cover it very thinly with chocolate and you will have to miss out on that very satisfying 'crack' when you dig in with a fork, but there will hardly be any change in flavour)
• chocolate sprinkles

• dutch process cocoa (optional. If your leftovers don't have any cocoa but you want some, there you go)
• cupcake baking liners (optional)

1. In a bowl, crumble leftover cake (if you use different kinds of cake together, make sure that all crumbles are mixed well).
2. Add rum.
3. With your hands knead into dough (Amount of rum and jelly depends on the amount of leftovers you have so I would suggest to add little by little. The mass should be nice and stiff. Not too dry of course but it should keep its shape when formed. Without wanting to sound unappetizing, but think Play-Do).
4. Knead in jam/jelly (You can either start with rum or jam. However, to make sure that I get a nice strong flavour of rum, I like adding it first and then add jam).
5. When paste is homogeneous, put in fridge for a little while.
6. In the meantime, melt chocolate in microwave (It does not really matter if it gets too hot as you won't see it later, but it is easier to use when it is just molten).
7. Take paste out of fridge, form balls about the size of golf balls or tangerines. Thinly brush with chocolate or spread some on either with a spoon or even your fingers, roll in sprinkles and put in cupcake baking liner (optional. This is the classic way of serving.) Repeat until all paste is gone.
8. Keep in fridge for at least half an hour.

Enjoy! 

It took me less than half an our to make 10 Rumkugeln.

Divine Cherry & Red Wine Chocolate Cake

As most of you may already know, tomorrow is Valentine's Day. At first, I did not have the intention of covering this oh so essential day for baked goods - from the bland perspective of food blogger-me, that is. The reason why is the me-me. Mixed feelings.

February 14^thhas never really been the day for lovers, but more the day for love in a different way, as it was my grandfather's birthday. A man I have more respect, admiration and appreciation for than I could never form into words that would not fall short to what he really deserves. A man who was kind and honest. Benevolent. A man who met not the fate in a way he deserved.

This day will always be his birthday but of course, Valentine's Day is becoming more important as well. Giving it a bit more thought, the idea of a day that reminds happy couples how great and valuable it is what they have is quite appealing in its essence. However, the execution fairly often somewhat questionable. When shiny things and expensive gifts become the main focus – and especially when the lack of such result in tears and tantrums – maybe the relationship is not so valuable after all. Like I said, mixed feelings on so many levels.

But yes, in the end, I have decided to think up something for Valentine's Day.
Something that I am sure you are happy to know is rather quick to make (considering the date, it is last minute, isn't it?) but does not come short in decadence and sophistication. The ingredient that certainly makes it a grown-up cake is red wine and you will only need so much that there is still enough left to enjoy along with it. Cherries and red wine go together perfectly.

Oh yes, before I forget. Over the week-end, I finally found some time to do minor additions to the blog that were more than needed. For one thing, there now is a 'About'-page where you can read a little bit about the author of this blog, who would be me. For another thing, there now is a Facebook page for this blog. So if you like what you see and read, feel free to like me on FaceyB and be informed about every update and maybe some tidbids that come to my mind. :)

The only tricky thing with this recipe is that you need to flip the first cake over.

Cherry & Red Wine Chocolate Cake

Makes 16 slices

For the cake:

As you bake two layers, you will need this amount of ingredients TWICE. I would not recommend making the double amount at once.

• 250g (8.8 oz) all-purpose flour
• 50g (1.8 oz) dutch process cocoa powder
• 150ml (5 fl. oz) oil (I used canola oil)
• 1tblsp. (15g or a sachet) baking powder
• 2 eggs
• 75ml (2.5 fl. oz) strong coffee
• 275ml (9.3 fl. oz) milk
• 250g (8.8 oz) sugar

For the filling:

• 150g (5.3 oz) sugar
• 200ml (6.8 fl. oz) red wine
• 4-16g (0.15-0.56 oz) agar agar (this depends crucially on the kind and brand of agar agar you are using. Best thing you can do is to read the instructions on the package. I used the amount needed for 1000ml or 33.4 fl. oz. The amazing thing about agar agar is that the process can be undone, which means that you can simply re-heat the mass and add some more of it in case it was not firm enough. So all you can basically lose is time but no ingredients!)
• 1 complete jar of cherries (mine had 680g including the juice which I used as well. The complete filling for the cake should make about 1000ml or 33.4 fl. oz, so when your jar contains more or less than mine, I would simply balance it out with red wine)

1. Preheat oven to 180°C (350°F).
2. In a medium sized bowl, combine all ingredients for the cake with a wooden spoon. 
3. Spread on a sheet pan about 42,5x36x3cm in size (the equivalent would be 13x18x1''. It does not matter much if the size of the pan is slightly different) lined with parchment paper. Bake on centre rack for 10 minutes or until a stick comes out clean. Let the whole pan cool down.
4. In the meantime, repeat step no. 2.
5. Remove first cake from pan, lay on a flat and clean surface.
6. Use the now empty sheet pan again for step no. 3.
7. While the second layer cools down,  blend cherries along with the red wine until smooth either in a blender or with a hand blender (before you do this, you may want to check whether there are still some pits left in some of the cherries).
8. In a medium pot, pour in mixture,combine with sugar and agar agar. Cook for about 5 minutes, stirring continuously. 
9. Pour over the layer of chocolate cake that is still in the pan. 
10. Let it cool off completely until it is firm (This will probably take way less time than you would expect).
11. Carefully lay first cake layer on top of the filling.

Enjoy!

Sesame Rice Noodles with Honey-Soy Drizzle and Chicken

Where has time gone?

No worries, this is no whimsical post about the finiteness of life.

I mean, seriously? Where did the last weeks go? Christmas, New Years, BAM! Exam time.

It has just been a bit too busy to really catch up. Does anybody else get that feeling sometimes that it is all just an endless stream of overlapping tasks, appointments and work? One little unforeseen bump in the road and the little car that is trying to bring me from A to B is up sh*t creek without a paddle (pardon my French).

Alright whiny little boy, it is time to get yourself together again.

Anyways. When times get tough, the tough get going (and I throw around idioms like they are on sale). And when it comes to cooking, I tend to rely on semi self-made (there may be something in that direction coming up in near future), unmentionworthy or quick and simple. This one is in the last category.

While it certainly is inspired by asian/oriental cuisine, it is by all means no authentic dish but that does not mean that it isn't delicious. Because it is. And quick. In fact, if you leave out the chicken, it can all be prepared in about 30 minutes! I know, the instructions seem a little lengthy but that is only because of all the little steps and preparations that need to be done.

Roasted sesame seeds may become one of my favourite ingredients. Like almonds, they are kinda meh when raw but once you give these bad boys some toasty action they just boast of deep flavour that complements perfectly the salty-sweet drizzle.

Sesame Rice Noodles with Honey-Soy Drizzle and Chicken

• 5 tblsp. water
• 5 tblsp. black soy sauce (also called dark thick soy sauce)
• 1 tblsp. brown sugar
• 2 tblsp. honey
• 1/2 ts chili flakes (the amount of heat the chili flakes are providing heavily depends on the kind you are using.)

• 400g (about 14 oz.) rice vermicelli (Bún tươi)

• 2 big carrots
• 150g (5.3 oz.) mung bean sprouts, washed and drained
• A dash of lime or lemon juice

• 1 chicken fillet (or to taste, customise amount of marinade accordingly.)
• 3 tblsp. thin soy sauce (the ordinary kind)
• 1 tblsp. oyster sauce

• 3 tblsps. sesame seeds

• thinly cut scallion for garnish (Highly optional. Frankly, I just put some on top because it adds some colour.)

• More soy sauce and honey for cooking as well as a bit of oil (I use either light sesame or rapeseed oil)

Before the actual cooking:

1. In a large heat proof bowl, soak vermicelli in boiling water. The good thing about rice noodles is that most of them do not need to be boiled, making the whole process a lot quicker. From my experience, even the ones asking to be boiled do not have to as long as you soak them long enough. That is why this is the very first step. When your are not sure, try one before using in cooking process.
2. Slice chicken fillet as thin as possible. Set aside, letting it marinade in 3 tablespoons of soy sauce and  1 tablespoon of oyster sauce.
3. Cut carrots diagonally, slice them in about 5mm thin sticks. Add dash of lime juice, stir until all sticks are covered. Set Aside.

For the drizzle:

1. In a small pot, combine all ingredients for the drizzle and cook on medium heat until big bubbles develop, stirring occasionally. To check whether it is done. Drop a bit of the drizzle on a plate. If it thickens at becomes syrupy when it cools down, it is good to go.
2. In the meantime, put a small pot on high heat. Pour in sesame seeds, stirring them continuously. Once the seeds starten to brown, instantly remove from heat. Remain in pot but keep stirring until pot cooled down a little and the roasting process stopped. Set aside.

Main Part:

1. Heat up either a pan or a wok to medium heat. Put in carrot sticks, add another shot of black soy sauce. With a wooden spoon, stir continuously until all liquid has evaporated and carrots are heated through well (the carrots will be cooked but still on the crunchy side. If you want them to be softer in texture, add a bit of water in the process so they cook longer). Remove from pan and set aside.
2. Add chicken along with the marinade to pan/wok, stirring continuously. Make sure that it does not brown at all. The moment they are done (it will not take too long and is easy to see as it is sliced so thin), remove from heat and set aside.
3. Add a bit of oil to pan, strain noodles and pour them in.
4. Add about 2-3 dashes of black soy sauce to the vermicelli, as well as another tablespoon of honey (the amount of soy sauce depends on how salty you like it. Remember that the drizzle will give the majority of flavour. 2-3 dashes will not make it too salty but will add a nice and deep colour).
5. Add 2 of the 3 tablespoons of sesame seeds as well as the carrots. Turn of heat and carefully fold in mungo bean sprouts.
6. Put servings on plate or into a bowl, lay slices of chicken on top.
7. Drizzle with the sauce and garnish with remaining sesame seeds and a bit of scallion.

Enjoy!

Feta-Filled Carrot Meatballs

So, this is me slowly crawling my way out of the holidays. Happy New Year, everybody!

I have spend the days between Christmas and New Year like most of us probably did: stuffing my face with delicious fat-loaded heavy goodness of both the sweet and savory kind with friends and family. And the days I have spend at home I was still feasting on left-overs (sounds familiar?). Thank you stomache for handling this maltreatment as well as you did, even though you have had me lying on the sofa feeling drained more than once this time. Those pillows have never felt that good before. I don't regret nothing.

But that's what December is for, right? Now is not quite December anymore.

Even the glitz of New Year's has faded by now and all that is left gloom. And some soggy fireworks on the streets. The last days have been dark and colourless. That kind of days where midday already feels like evening. What a relieve when it actually gets dark so I do not have to see that dull gray in gray anymore. . . Pouty me is not impressed with you so far, twothousandandtwelve.

This kind of weather wanted me to make something with an undertone reminiscent of late summer. A bit of dried thyme – that I picked when one could still sit outside without a coat and a scarf - was the ingredient of choice in these meatballs. The cumin works just great with the mildly sweet note the carrots are providing and its warming characteristics is just right for the cold season. The feta is a bit of an extra but also serves as a warm and creamy surprise in the centre that can easily be omitted. It's still great and gives a nice change in texture. Depending on the size of the meatballs, they make great finger food or a salisbury style steak for a main dish.

Feta-Filled Carrot Meatballs

• 2 carrots, grated
• 500g  (17.5 oz) minced meat. Half beef, half pork (that is something you can buy here but either beef or pork works just as well. Half beef half turkey is also a great alternative if you don't do pork.)
• 1 tblsp ground cumin
• 1 ts paprika
• 1/2 ts curry powder
• 1 large onion, diced
• 3-4 splashes of soy sauce
• 1 little sprig of thyme (dried) or about 1/4 ts dried thyme
• 1 ts mustard (heaping)
• 1 tbsp tomato paste (or ketchup if you aren't a snob)
• 200g (3.5 oz) feta cheese
• 100g (about 3/4 cup) breadcrumbs
• 2 eggs

1. Preheat oven to 175°C (350°F).
2. Mix well all ingredients but the feta.
3. Cut feta into cubes to your liking (small ones for finger food, larger and maybe cuboid shaped for salisbury steaks etc.)
4. With your hands, take a part of the mass, form into a ball and push in one feta cube each (make sure that there is no white peaking out).
5. Bake meatballs on centre rack for 15-20 minutes (time greatly depends on size of meatballs) until the tops are nicely browned.

Easy, right?

Enjoy!