Recently, I had to do a presentation for one of my subjects Special Dietary Requirements. The special dietary needs that some people have are, gluten sensitivity, egg, lactose, celiac disease, peanut or nut allergies and the list goes on. Covering this subject in more depth has opened my eyes further and given me much greater understanding… Continue reading Delicious Vegan Chocolate Cake
Many of us around the world enjoy a meal of soup. They can be thick and hearty, chunky, spicy, meaty and the list goes on. I am sharing this recipe again for those who may not have had the opportunity to see it. This delicious Bavarian style soup boasts a light chicken broth with hearty flavoursome dumplings that enrich the soup. This soup is guaranteed to warm your heart and soul and it’s a great way to use up some of that left over bread.
500 grams of White Bread (1-2 days old)
150 grams Unsalted Butter
200 grams Speck or Smoked Bacon (cut into small pieces)
500 ml Milk (full cream)
1 bunch of flat leaf Parsley (finely chopped)
1 bunch of Spring Onion (thinly sliced)
5 tablespoons of Plain Flour
Salt & Pepper to taste
3 litres of Chicken or Vegetable Stock
Preparation Time: 30 minutes (Plus 3 hours resting time)
Cooking Time: 30 minutes
Serves: 4-6 people
Makes: Approximately 8-10 Knödel
In a saucepan pour in the milk, butter and place over medium heat to allow the butter to melt. Once all the butter is melted, remove from the heat and place aside to cool down for approximately five minutes.
Cut the bread into cubes and place in a large bowl. Add the bacon pieces, chopped parsley and sliced spring onion. Whisk the eggs with a fork and add to the bread mixture. With a wooden spoon thoroughly combine the eggs with the bread, bacon, parsley and spring onion. Pour the milk and butter over the bread mixture, add salt and pepper. With your hands combine and mix all of these ingredients thoroughly and allow to stand covered with a tea towel for 3 hours.
Place the Knödel (dumplings) into the simmering broth for approximately 15 minutes once ready they will gradually rise to the top.
Home made chicken or vegetable stock is always favourable with this dish however, if you are pressed for time a good quality stock from a supermarket will be fine.
I am generous with the parsley and the spring onion. They add freshness and flavour to the soup.
By pressing the mixture firmly whilst making the balls ensures that they hold together when simmering in the broth.
If you have any leftover mixture you can place it in a container and freeze it to use another time.
Re posting this light and zesty citrus dessert to farewell the cold wet winter and to welcome the slow start to spring. A delightful summer dessert that is light and refreshing. Ideal to serve at the end of a wonderful meal. Ingredients 3 Lemons (grated rind and juice) 1 Small Orange (grated rind and juice)… Continue reading Zesty Citrus Mousse (A refreshing dessert)
I stumbled upon this recipe for Cevapcici which I shared a couple of years ago and thought I would post it once again. These little morsels are easy to prepare and a delight to devour. Cevapcici are tasty, fun to eat and can be served in many different ways. They found their way into the… Continue reading Cevapcici (Balkan Skinless Sausages)
A dish of winter greens can only be described as splendid. A healthy selection of fresh crispy leaves, blanched and lightly tossed in olive oil, garlic and seasoning will evoke lovely flavours, textures, colours from these home grown beauties picked from my garden. In late Autumn I planted Swiss Chard (Silver beet), Kale and Tatsoi.… Continue reading Winter Greens (Freshly Picked)
During the cold winter months a good Cottage Pie or Shepherd’s Pie is a dish of pure comfort, heartiness and simplicity. With it’s meaty base, added diced vegetables, thick tomato sauce or a thick rich gravy and a topping of mashed potato, sweet potato, makes a delicious meal. Traditionally mashed potato was lovingly used in… Continue reading Cottage Pie (Shepherd’s Pie)
Originally a classical French sweet pudding made with black cherries, prunes or other suitable fruits in season. This pudding, originally a sweet treat, has conveniently been converted into a savoury dish. Why not, it works. It can easily be made into a complete vegetarian course by adding cheese instead of the smoky bacon. No matter… Continue reading Smoky Bacon, Pepper & Courgette Clafoutis
A cold Saturday night with no plans, just keeping warm, a dinner for two of a lovely grilled eye fillet and a few vegetable dishes and a fabulous glass of red. After dinner a relax on the couch and a movie. After a busy week, I wouldn’t want to do anything else. Cheers to those… Continue reading Grilled Steak with Mashed Potato, Asparagus & Peppers in Mustard Sauce
Making pies, whether they be savoury or sweet, can be a lovely time spent in the kitchen during the cold months. For many of us who are in the midst of winter and may I say, not liking it. There are a number of ways to pass the cold winter months. If you take pleasure… Continue reading Rustic Beef, Onion & Mushroom Pies
Home cooked meals need not take hours in the kitchen. This quick Lamb Kofta recipe is effortless, delicious and full of wonderful exotic spices. When they are sizzling on the griddle, the kitchen is filled with wonderful middle eastern aromas. Ingredients 1 kg Lamb Mince 2 Spring Onions (finely sliced) 2 tablespoons of Coriander (chopped)… Continue reading Lamb Koftas with Grilled Vegetables