Cooking like the pros
This time no interview and no report!
Hello friends of the culinary art!
I am glad that you found my small website to cook the recipes that I love!
There is something for everyone - from easy to hard to cook - from breakfast to gala dinner!
And it's all free!
Which dishes will we cook?
Cold - for the crazy salad freak
Hot - for Hot People
Refined - for the High USI-Tech Friends
Sweet - for Sweet Lovers
Demanding - for the jaw
Gold leaf - for the Gold Boy
Cakes - for the Bitcoin collector
Something for everyone!
Have fun Horst Jicha!
The early bird catches the worm -for breakfast:
250 g flour
1 tsp salt
120 g cold butter
200 g fresh spinach leaves
2 red peppers
350 ml of milk
75 g of grated cheese
Salt and pepper from the mill
For the dough, mix the flour with the salt. Cut the butter into small cubes and knead it together with the egg under the flour until a smooth dough is formed. Wrap the dough in cling film and refrigerate for 30 minutes.
Preheat oven to 180° Celsius. Roll out the dough thinly on a lightly floured work surface and cut out circles of approx. 10 cm diameter. Butter the muffin tray and line them with the dough circles.
For the filling wash the vegetables and chop them. Put the eggs with milk and the grated cheese in a bowl and whisk. Season the mixture with salt and pepper and stir in the vegetables. Pour the mixture into the muffin tray on the dough and bake for 20-25 minutes.
Allow the muffins to cool slightly, remove from the mould and serve warm.
For breakfast - something round:
Cream cheese balls
400 g double cream cheese
alternatively: mixed herbs, pistachios, chopped walnuts, paprika, sesame seeds, poppy seeds (the imagination knows no bounds)
Season the double cream cheese in a bowl with salt and pepper, and form small balls from the mass.
Roll these balls in the chopped herbs, nuts or other spice mixture and place carefully in the moulds.
Serve immediately or refrigerate.
Crazy layer salad
Chinese layer salad with two dressings
2 large chicken breast fillets
1 medium iceberg lettuce or Chinese cabbage
1 green pepper
2 big tomatoes
1 can of corn
2 bunch of spring onions
1 tbsp. Chinese spice
1 tbsp. neutral oil
1 pinch of salt
200 g sour cream
100 ml mayonnaise
1 teaspoon curry powder
1 pinch of pepper and 1 pinch of salt
3 garlic cloves, pressed
Chop chicken breast fillets, add salt and spices, sauté in neutral oil and let cool.
For the two dressings, mix the sour cream with mayonnaise and distribute on two bowls. Add curry powder, pepper and salt in one bowl and mix garlic, pepper and salt in the other bowl.
Cut the iceberg lettuce into pieces, as well as the tomatoes, green pepper and spring onions.
Then start layering: salad - tomatoes - garlic dressing - chicken - spring onions - pepper - curry dressing - corn - salad.
Can be prepared very well, tastes even better.
Insalata di Pulpo (grilled octopus from the High USI-Tech Grill)
1.5 kg octopus
1 organic lemon
5 bay leaves
Juice of half a lemon
Lemon abrasion of an organic lemon
1 big onion
300 g spicy sausage (eg Chorizo)
1 bunch of parsley
6 tbsp olive oil
Wash and slice a lemon, peel the onion, and carefully remove the root. Put the octopus in a large pot of boiling water and add salt, slices of lemon, onion and bay leaves. Cover and simmer for 1 hour.
Turn on the High Tech Infrared Grill. Cut the octopus, remove head and trim legs. Grill octopus and spicy sausage for 10 minutes. Remove the sausage from the grill, slice and brown for another 5 minutes.
Put the slices of sausage and octopus in a large bowl and drizzle with the juice of half a lemon. Chop the parsley, rub the lemon peel and put both in the bowl. Mix with the olive oil and serve with freshly roasted bread.
Fiery-hot chicken thighs from the High USI-Tech Grill
4 large chicken thighs (each about 300 gr)
4 tbsp tomato ketchup
5 tbsp olive oil
1 tbsp chili powder
1 tbsp mustard powder
1 tbsp of lemon juice
1/2 tbsp cumin (ground)
Mix all ingredients (except meat and oil) vigorously and season with salt and pepper. Then gradually add the olive oil and stir well, then brush the chicken thighs with it. Place with the fleshy side up on the grill and grill for about ten minutes. Then turn the thighs and cook until they are crispy and brown. Brush the thighs with the paste again and again, so that the chicken thighs become particularly crisp.
One more High USI-Tech Grill dish
And one more High USI-Tech Grill dish
Spare Ribs from the High USI-Tech Grill
250 ml tomato ketchup
3/4 cup brown sugar
2 tbs Worcester sauce
2 tbs apple cider vinegar
2 tsb sea salt
2 - 3 tbs paprika powder
2 tbs mustard
½ cup of honey
4 tps onion powder
2 tps garlic powder
2 tsp ground pepper
½ tsp allspice
½ tps cinnamon
1 pinch of nutmeg
naturally cloudy apple juice
Juice of half a lemon
First remove the silver skin of the spare ribs and put the ribs aside.
For the dry rub, mix the sea salt, paprika powder, 2 tbsp brown sugar, 2 tps onion powder, 1 tsp garlic powder, 1 tsp pepper, allspice, nutmeg and cinnamon, then rub the spare ribs and put them into a freezer bag in the fridge overnight.
For the glaze, put the remaining ingredients (except apple juice) in a saucepan and heat with constant stirring, then simmer for 20 minutes.
For grilling, take the spare ribs out of the freezer bag and put them on the grill in indirect heat (about 120 ° C). With wood chips, an additional smoke flavor can be created if desired. Leave the ribs on the grill for 90 minutes and turn once after 45 minutes.
Remove the ribs from the grill, add 4 cl of apple juice, wrap with aluminum foil and place on the grill again for 90 minutes.
Now take the ribs out of the aluminum foil, sprinkle with the glaze and cook for 45 - 60 minutes on the grill. Best served with potato wegdes.
Crunchy beer breadsticks
1 sachet dry yeast
1 tsp salt
30 ml warm water
1 tbsp olive oil
Salt, caraway, poppy seeds
Put flour in a bowl and mix with dry yeast and salt. Add the water, knead everything to a smooth dough and let it go until the dough has doubled. Knead the dough well again and form 1cm thick and 20 cm long rolls. Place the breasticks on a baking sheet, sprinkle with egg white and sprinkle with salt, caraway or poppy seed. Bake at 180° Celsius in the central rack of the oven for about 15 minutes.
Demanding - for the jaw
Motif cake Bitcoin
200 g butter
200 g dark chocolate
200 g sugar
200 g ground almonds
1/2 packet baking powder
150 g roll fondant (orange)
1 cup cream
Writing icing (dark chocolate)
For the cake, melt the butter with the chocolate and gradually stir in all the other ingredients. Put the dough in a greased and shredded springform pan and bake at about 160 ° Celsius for about 45 minutes.
Let the cake cool and thinly spread with apricot jam. Roll the orange fondant out thinly and cover the cake.
Then spray the Bitcoin symbol with the whipped cream and decorate the side of the cake with the writing icing.
The gold cake for the Bitcoin friends
Peach yoghurt soufflé
1 tin of peaches (850 ml)
100 grams of flour
2 tbsp vanilla pudding powder
100 grams of brown sugar
1 packet of vanilla sugar
3 medium eggs
100 ml of milk
200 grams of low-fat vanilla yoghurt
1 tsp icing sugar
Fat for the mold
Drain the peaches in a colander, then halve the fruits.
Preheat oven (electric cooker: 180 degrees Celsius). Grease a baking dish (24 cm Ø).
Mix flour, custard powder, sugar, vanilla sugar, 1 pinch of salt and nutmeg each.
Separate eggs and beat egg whites until stiff.
Mix the milk, yoghurt and egg yolks well and stir in the flour mixture. Carefully fold in the egg whites.
Pour the batter into the casserole and sprinkle with the peaches.
Bake in the oven for about 40 minutes, cover the casserole with foil after about 30 minutes.
Sprinkle the finished soufflé with icing sugar and serve warm.
Good luck and good appetite!
Your Horst Jicha