Saturday, May 31, 2014

Smoothies



*Grün: 350 g Kiwi geschält, 140 g reife Avocado, 300 g Traubensaft weiß, 15 g Zitronensaft gepresst und 4 g Basilikumblätter.

*Rot: 300 g Erdbeeren, 50 g Kiwi geschält, 30 g Zitronensaft, 90 g frisch gepresster Orangensaft, 150 g Joghurt 3,6% und 85g Crushed Ice.

Alles mixen & genießen!

Friday, May 30, 2014

Kaiserschmarrn nach Habsburger Art

Zutaten für 4 Portionen

1 Prise abger. Zitronenschale
1 Esslöffel Butter
4 Stück Eier
150 Gramm Mehl
1/4 Liter Milch
1 Esslöffel Sahne
1 Prise Salz
1 Prise Staubzucker
2 Esslöffel Zucker

Zubereitung:

Die 4 Eier trennen, das Eiweiß steif schlagen und kalt stellen.

Eigelbe mit 1/4l Milch, 150 g Weizenmehl, 1 Prise Salz, 2 EL Sahne, 2 EL Zucker, 1 EL geriebener Zitronenschale gut verrühren.
Den dadurch entstandenen Teig ca. für 15 Min. ruhen lassen und danach den steifen Eischnee unterziehen.

In 2 großen Pfannen je 1 EL Butterschmalz erhitzen. Den Teig einfüllen und Rosinen darauf streuen und einsinken lassen.

Bei mittlerer Hitze backen, bis Unterseite hellbraun ist und seitlich etwas Dampf aufsteigt (Pfanne öfters rütteln)!

Die Kuchen vorsichtig wenden, und vom Rand nochmals Butterschmalz einlaufen lassen.

Die fertig gebackenen Kuchen mit Gabeln in Stücke reißen und bedeckt 3 Min. ruhen lassen.

Tipp/Anrichten:

Mit Puderzucker überstreuen und mit Zwetschgenkompott oder Apfelmus servieren.

Wednesday, May 28, 2014

Memphis-Style Barbecued Ribs


3 Pound Racks baby back ribs
2 Teaspoon Salt
2 Teaspoon Coarse ground black pepper
1 Cup of Apple Juice
1 Cup Red wine vinegar
2 Cup Onion, chopped
2 Garlic, cloves, minced
1/4 Cup Mustard, yellow prepared
1/2 Cup Brown sugar, packed
2 Cup Ketchup
2 Lemons, thinly sliced
5 Tablespoons of Louisiana Hot Sauce

PREPARATION OF RIBS: Trim as much fat as possible from ribs. Sprinkle ribs on both sides with even, light coating of salt and pepper.

COOKING INSTRUCTIONS: Place ribs, bone-side-down on grill. Grill over LOW fire 1 1/2 hours, turning every 15 minutes. NOTE: If smoking with indirect heat, turn at 1 hour intervals, cooking around 4 hours.

BASTE: Combine apple juice, vinegar, onion, garlic, mustard, brown sugar, ketchup, and Louisiana Hot Sauce in blender. Blend until smooth. Add lemon slices. Use sauce as frequent baste, whether grilling or smoking, being careful not to burn ribs. Serve remaining sauce on side.

(Hillbilly CAST IRON Cooking on FB)

Tuesday, May 27, 2014

Spargel im Schlafrock


2

Saturday, May 24, 2014

Strawberry Skillet Cake

Preheat oven to 400 degrees F (204 C)

2 and 1/2 cups all purpose flour
1 Tablespoon baking powder
1/2 cup sugar
1/2 teaspoon salt
2 large eggs
1 cup milk
1/2 cup plain greek yogurt
1/4 cup butter, melted
1 Tablespoon lemon zest (divided)
1 teaspoon pure vanilla extract
8 oz. strawberries, hulled and halved
1/4 teaspoon nutmeg
1/2 cup lemon curd
sweetened whipped cream

Generously butter a 10 inch (25 cm), cast iron skillet.

Mix flour, baking powder, sugar and salt in a large mixing bowl.

In a medium mixing bowl, mix: the eggs, milk, yogurt, melted butter, 2 teaspoons of lemon zest and vanilla.

Add the wet ingredients to the dry ingredients and mix just until everything is evenly incorporated and moistened. Don’t over-mix or your cake will become tough (which might sound macho and manly, but it’s really not.)

Wash hulled berries. Blot them and cut them in half. Arrange them over the top of the cake. Sprinkle top of cake with remaining lemon zest and nutmeg.

Bake 30 to 40 minutes or just until golden on top and a wooden skewer comes clean when inserted into the center of the cake.

Cool for 10 minutes in the skillet. Remove from skillet and cool completely on a wire rack.

Once cool: Carefully cut cake into two layers (horizontally.) Spread the lemon curd on the bottom layer and then place the top layer over it. Slice into 8 to 12 pieces. Plate and top with whipped cream.

(Hillbilly CAST IRON Cooking on FB)