Joe's Food Blog
Finely chopped chicken with fruity curry sauce
Very spicy, can prepare well and is therefore well suited as food for parties!


1 kg Chicken breast (s)
3 TL, gestr. Curry powder
2 Pck. Baking powder
1 tsp Salt
1/2  tsp Pepper, freshly ground possible
50 ml Olive oil
1 M.-large Onion (s)
1 tbsp Sugar
2 tbsp Vinegar, best white balsamic
  Freshly ground pepper
  For the sauce:
2 M.-large Carrot (s)
2 M.-large Onion (s)
1 M.-large Apple
6 EL Olive oil
1 tsp heaped, Curry powder (Thai Curry)
40 g Flour
1/2  liters Milk
4 tsp Vegetable, grained
500 ml Fruit juice, may also use apple juice,)
2 tbsp Chili sauce, sweet
1 tsp Salt
1 gr. Dose / n Mixed fruits,
1 bunch Spring onion (s), for garnish
8 Portions

Hours: ca. 1 Hour. Rest period: ca. 12 hrs /. Difficulty: Normal / calories p. P .: not specified

The chicken breast fillet parry and slice. For olive oil, baking powder, salt, pepper and curry powder prepare a marinade and marinate the meat in the refrigerator overnight. The next day in portions sear. The onion cut into wedges and fry in browned bits. Caramelize with sugar and deglaze with the vinegar. Pour the water and let it boil a little. Then fold in the roasted meat. Season with salt and freshly ground pepper and keep warm. Fruity curry sauce: carrots and onions brush, then finely dice. Peel, core and dice the apples. Lightly sauté the vegetables and apple cubes in olive oil and sprinkle with curry powder and flour. With the milk deglaze, granular vegetable and fruit juice Add and cook for about 30 minutes. Then season with salt and chili sauce of spicy, stir in the Früchtemix. The meat with the sauce mischen.Die spring onions diagonally cut into rings and sprinkle over the meat. Side dishes are rice and mixed salad are. 
Stuffed pepper with coconut rice
Food for stressed women

Stuffed pepper with coconut rice


200 g Basmati, (pre-cooked)
200 g Pumpkin flesh (inserted from the glass), diced
4 small Pepper (s), red (best Spitzpaprika)
2 Clove (s), finely chopped
100 ml Coconut milk (unsweetened, canned)
125 ml Vegetable stock, (Instant)
200 g sour cream
50 g Butter
1/2  Confederation Parsley, coarsely chopped
  salt and pepper
  Cayenne pepper
4 Portions

Hours: ca. 20 min. / Degree of difficulty: simple / calories p. P .: not specified

Rice finish cooking according to package indication. Preheat the oven (175 °). Peppers in half, clean, wash, salt and pepper (stems turn blank). Drain rice, mix with coconut milk, pumpkin, garlic and season with cayenne pepper. Fill mixture into the peppers. Ovenproof dish with a tablespoon of butter grease, place peppers in and give the rest of the butter in small pieces over the peppers. Pour broth and about 15 minutes in the oven to bake. Parsley with sour cream mix, season with salt and pepper. Give the pepper halves before serving 1-2 teaspoons each. 
Pasta salad with spinach and pine nuts
Delicious, refined summer salad. Is it possible to eat well, as long as it is still warm


400 g Noodles (best Fussili or spiral pasta)
  Salt water
1 pack. arugula
75 g Pine nuts
200 g Spinach, fresh as possible
1 Shot Olive oil
1 Shot Balsamic, dark
  salt and pepper
1/2  toe / n Garlic
75 g Parmesan

Hours: ca. 30 min. / Degree of difficulty: simple / calories p. P .: not specified

Cook the pasta in salted water and let cool in a large bowl. In a pan roast the pine nuts in olive oil. Remove from the heat and then add the spinach and squeeze the garlic over it. The best again to give a splash of oil and put the whole thing aside. The oil will absorb the taste of garlic, spinach and seeds and gives the salad later a more intense flavor. Give everything to the noodles in the bowl and mix. When everything is completely cooled, add salt to taste even pepper, balsamic and if necessary, a little oil. Finally, grate the Parmesan in larger pieces about Mix again and rasps for decoration plan. 
Zuppa Pavese
As we like to eat
Zuppa Pavese


1 1/2 liter of chicken broth or beef broth
600 g of vegetables, mixed by choice
8 egg (s)
4 disc / n Bread (e), roasted (preferably brown bread) ev.
Parmesan, grated
Salt and pepper
For 4 Portions

Working time: about 20 minutes / Difficulty:. Normal / calories p. P .: not specified

Cook chopped vegetables soft in the soup. Preparing fried eggs and give each 2 on a slice of bread, spice. Soup in plates give, put a slice of bread and sprinkle with Parmesan. And enjoy the food.
Weckewerk. The north Hessian specialty! 
Traditional Schlachte food from Kassel German



600 g beaf belly, or rind (best beaf knuckle)
200 g white bread
 n. B. broth soluble
4 liters of water (3-4 liters of water)
1 tsp marjoram
1 teaspoon cumin
1 tsp pepper ground
25 g salt
250 g onion (s)
For 4 Portions

Working time: 30 min / Cooking / Baking time: approx. 2 hours / difficulty:. Simple / p calories. P .: not specified

The soluble broth in 3 to 4 liters of boiling water. The meat cook until it and then get out. While it cools, is allowed to the rolls in the broth sources until they have completely soaked - possibly even water if necessary pour.

Flesh with rind and onions are rotated by the Wolf. The mass comes with the soaked bread and spices in a pot and boiled with stirring so long over low heat until all the liquid has evaporated.

Now you can boil the weckewerk either 2 hours at about 85 ° C in the prepared jars, or they put it at least 2 hours cold. In the fridge you can keep the weckewerk 3-4 days, boiled down, it is at least 6 months. For consumption the weckewerk is seared in a pan and traditionally served with warm potatoes and cold pickles.

Note: Correct crispy seared or "burnt", it is called "Bürgermeisterart" - declared the favorite dish of Phillipp Scheidemann, Reich Minister and Mayor of Kassel.
Asparagus from the oven
Perfect for guests - Otherwise you will then probably no longer eat asparagus

Asparagus From The Oven

2 kg asparagus, white
4 tsp butter
2 tsp sugar (preferably brown sugar, it is also normal)
For 4 Portions

Working time: about 20 minutes / Difficulty:. Simple / p calories. P .: approximately 135 kcal

The asparagus is cooked in its own juices and so gets a wonderfully full taste of its own. Comparing cooked with it is the cooked almost bland. Since I tried this here, like the asparagus cooked differently with us no more.

Try to put yourself not to thick rods, I prefer so 1-1.5 cm thick rods. The are nicely tender and has little waste. First, peel the asparagus thoroughly and cut off the ends. The oven also 200 ° C or 180 ° C convection preheat.

The two sheets of aluminum foil superimpose and each give a half teaspoon of butter on it. 8-10 rods asparagus (depending on thickness of asparagus, the packets should not be too large because otherwise they cook not so good, rather do more - talk need be lighter warm) on top. Each bundle with half a teaspoon of sugar and a good pinch of salt sprinkle, then close the first sheet film about it and the pages also - not tight wrap parcels, but as a bag folding top. Then close the second sheet as well.

Place on the rack in the oven and 40 - wait 50 minutes. Whether the asparagus is cooked, you can test if you have a packet a little bend, the lighter the go, the softer the asparagus.

What comes next is certainly not professional, but worked just fine: My guests arrived about 40 minutes late, during this time I have kept the asparagus parcels in bed under the covers warm and then when we have gradually eaten retrieved , That was great, so we had all the time wonderful hot asparagus.

For very large servings: take a high drip pan of the oven, easy Brush with butter, spread the asparagus on per kilo 2 tsp butter, a teaspoon of sugar and a good pinch of salt spread on it, close the drip pan with aluminum foil (must be properly sealed) and in the pre-heated to 200 ° C oven (convection C 180 °) for about 50 minutes (from 40 minutes cost times, depending on thickness of asparagus needs more or less time) from.

With us there to nut butters (has nothing to do with nuts! See another recipe) and new potatoes.

And now: Bon appetit! Really good tastes or guests, all is far from finished, and you have time for the guests (and yourself).
Noodles with sprouts leaflets
Ideally suited as a simple meal or as an accompaniment to dishes


500 g potato (n), floury
60 g semolina, soft wheat
40 g flour
1 egg yolk
Potato starch
500 g Brussels sprouts
Butter, for frying
100 g ham, diced
for 2 Portions

Working time: 45 min / Cooking / Baking time: approx. 20 min / level of difficulty:. Simple / p calories. P .: not specified

For the noodles cook the potatoes and let steaming out well. After that press through the potato ricer and mix with semolina, flour, egg yolks, salt and nutmeg. Let stand for 30 minutes so that the meal can swell. Then knead into a homogeneous mass and roll on a powdering with potato flour work surface to about 4 cm thick sausage. Parting slices of about 1 cm thickness and shapes with floured hands to noodles. Bring salted water to a boil and pour in the noodles in portions. In low-boiling water for so long can be drawn until they come to the surface. Fishing out and set aside. So proceed until all noodles are cooked.

From Brussels sprouts loosen the upper leaves. The remaining small florets can be taken for another dish. The detached leaves in salted water blanch for about 5 minutes and rinse in ice water. So they retain their crisp green color. Both components can already be prepared.

To serve, first the noodles are fried golden brown in a large pan with butter, then diced ham are added. Finally, the Brussels sprouts leaves with heat in the pan. All season with salt, pepper and nutmeg and serve.
Fennel Chicken Strips


1 tuber / n fennel
600 g chicken, or even turkey
1 small onion (s)
1 clove / n garlic
200 ml cream
1 tbsp vegetable broth, or bouillon cube
2 tablespoons oil
for 3 Portions

Working time: about 15 minutes / Baking / Cooking time: approx. 15 minutes / Difficulty:. Normal / calories p. P .: not specified

Fennel clean and cut into thin strips (to taste even coarsely chop). Chop some fresh green from the fennel finely and set aside. Onion into small cubes and chop the garlic clove small cut or use a garlic press. Onions and garlic saute in a little oil, then add the fennel and fry over medium heat until it is golden brown. Test the veal, add and fry well. Fill with the cream and season with salt, pepper and vegetable broth to taste. Simmer over low heat about 10 minutes, and bind the sauce as needed. Finally, the chopped green sprinkle.

Tip: Serve advisable classically with rice, but also tastes great with potatoes.
Next PostNewer Posts Home