Search This Blog

Saturday, July 11, 2020

Bulgarian goulash

[love it - 11]

ingredients for 6 people
Difficulty light
preparation time no information
published on 02/24/2014

1 kg calf goulash
1 Traffic light pepper = 1 red, 1 yellow, 1 green
3 onions
500 g Pizza tomatoes, preserves
2 zucchini
1 aubergine
500 g mushrooms
Salt pepper
500 g sieved tomatoes
1 bottle White wine

Bulgarian goulash
1\ Rinse the veal goulash and pat dry.
2\ Peel and roughly dice the onions. Wash, clean and roughly dice the traffic light peppers. Rinse zucchini and roughly dice. Rinse the eggplant and roughly dice it. Brush and quarter the mushrooms.
3\ Place the pizza tomatoes and the strained tomatoes in a large, fireproof form. Put the veal goulash and the prepared vegetables in the baking dish. Season the whole thing very well with salt, pepper, paprika powder, and cumin and mix everything well together.
4\ Pour the whole thing into the white wine until almost everything is covered and stir again.
5\ Preheat the oven to 200 ° C and let the oven goulash reduce to the desired consistency. Stir every now and then.
6\ We leave the Bulgarian oven goulash in the oven for at least three (sometimes even more) hours. The more reduced the liquid, the more intense the taste ...
Fits to:
7\ Snow White Cream ( Snow White - Cream and Kritharaki (Note: The often - also here - the name of this noodle specialty as rice noodle is simply wrong. They are not made from rice (flour), but from durum wheat semolina and only have the appearance of a very large grain of rice .)

Figures per 100 g
kJ (kcal) 108 (26)
protein 3.5 g
carbohydrates 1.5 g
fat 0.5 g


[love it - 94]
10 reviews - 5 of 5 stars

ingredients for 5 people
Difficulty light
preparation time 6 hours 25 minutes
published on 20/03/2008

6 sheets gelatin
5 Fresh limes
4 chicken eggs
300 g Brown raw sugar
100 ml rum
500 g Yogurt full fat
400 g whipped cream

1\ Wash the limes hot and dry. Then grate the peel of 3 limes. Peel the peel thinly from 1 lime, cut into fine strips and set aside for garnish.
2\ Soak the gelatin in water. Beat the lime zest with eggs, sugar and schnapps on a hot water bath until it is thick and foamy. Then squeeze out the gelatin and dissolve in the egg cream. Then squeeze 4 limes. Stir the lime juice and the yogurt under the egg cream. Now whip the cream until stiff and fold in.
3\ Finally, pour the cream into glasses (approx. 200 ml content) and chill for approx. 3 hours. Then cut 1 lime into slices and stick to the edge. Decorate with sugar and lime zest.

Figures per 100 g
kJ (kcal) 979 (234)
protein 5.8 g
carbohydrates 24.1 g
fat 10.7 g


[love it - 26]
62 reviews - 5 of 5 stars

ingredients for 4 people
Difficulty medium
preparation time 50 minutes
published on 08.06.2009

6 Squid bag big
300 gr small squid
3 slices Bread stale
4 Cloves of garlic and an onion
1 handful Chopped parsley
1 bunch Chopped basil
1 tbsp fresh rosemary
1/2 tbsp fresh thyme
1 egg
1 stick celery
2 tbsp Parmesan cheese grated
8 Ripe tomatoes
200 ml fish stock
200 ml White wine
salt and pepper
Extra virgin olive oil
100 gr Shrimp small

1\ Order 6 squid tubes from the fishmonger, clean, of course! (TK product works too). My fishmonger gave me a tube because it was cut open, I cut it into small pieces and filled it, otherwise, I would have used the shrimp! Chop about a third of the small squid.
2\ Rub long strips from the lemon peel for decoration. Put aside. Wash, dry and finely chop the parsley, basil, and celery. Crumble 3 slices of stale bread (or fresh, briefly toasted and let cool) and chop very finely in the food processor. Chop the onion finely, press 2 cloves of garlic.
3\ Mix everything with Parmesan cheese and the chopped squid tubes and squid, a whisked egg, 2 tablespoons of olive oil and 3 tablespoons of white wine. (Save some basil for sauce) Salt and pepper generously. Drizzle lemon juice on the inside and outside of the squid tubes. Add the filling, about 2 tablespoons per tube.
4\ The tubes should not be too bulky, otherwise, there is a risk that they will burst (doesn't look that great)! Seal well with toothpicks. Piercing toothpicks at an angle is better! Prepare ripe tomatoes, ie peel, core, chop.
5\ Warm the olive oil in a roaster, fry the tubes on both sides for a few minutes. Then poke a few holes on one side of the tube so that steam can escape when cooking. The tubes now remain on the unpicked side. Add half of the white wine and cook in the preheated oven, middle rail, 160 ° C fan oven for about 30 minutes.
6\ During this time, heat the olive oil in a pan and add the tomato pieces with the remaining cloves of garlic. As soon as the tomatoes cook, put the small squid in the sauce and continue to simmer slowly, gradually adding white wine, then the fish stock as needed. Salt and pepper to taste.
7\ To check whether the tubes are cooked, take a toothpick test (like with a cake), the toothpick slides easily into the squid, it is done. Do not cook too long, otherwise, it will become as tough as rubber! Add the leaked liquid to the tomato sauce and stir in.
8\ To serve: Put the sauce on the bottom of the plates, the tube on top. Since we northern Italians have a very pronounced polenta gene, I served them with them and cut them out with a round shape. Put the lemon zest strips and chives on the plate.
9\ My husband drank white wine, I a red wine, both was perfect. Quantity: sufficient as a starter for 6 people, as the main course for 4 people. Good Appetite!

Figures per 100 g
kJ (kcal) 314 (75)
protein 5.5 g
carbohydrates 1.5 g
fat 5.3 g


[love it - 6]

An effort that is worthwhile. A sophisticated roast for your next party.

ingredients for 9 people
Difficulty light
preparation time 2 hours
published on 01/05/2011

2 pcs. Pork (from the top shell, approx. 1200 grams each)
freshly ground pepper
120 g Tomatoes dried in oil
Stk. Stoned olives black
Stk. Peppers (red, yellow, green)
6 pcs. Onions (medium size)
4 pcs. Garlic cloves
3 slices toast
6 tbsp olive oil
2 packets TK-8 herb mix (25 grams each)
1/2 tsp sweet paprika powder
250 ml vegetable stock
4 cans chunky tomatoes (400 grams each)
to lock:
Wooden skewers or kitchen thread and needle

1\ Rinse the pork under running cold water, pat dry and cut in the middle until the meat is still held together at one end. Fold the pieces of meat apart, knock them flat and sprinkle with salt and pepper.
2\ Drain the tomatoes and cut them into strips. Halve or quarter the olives. Halve the peppers, remove the stems, remove the seeds and remove the white partitions. Then wash, drain and cut into strips. Peel and halve onions and cut into strips. Peel and dice the garlic. Debark toasted bread and cut into small cubes.
3\ Heat the oil in a large pan or saucepan. Braise the strips of pepper, onions, and garlic. Add bread cubes, herbs, tomato strips, and olives and season everything with salt, pepper and paprika powder.
4\ Put almost ¼ of the vegetable and bread mixture on one side of the pieces of meat and beat the other side of the pieces of meat over them. Pin the opening well with wooden skewers or sew up with kitchen thread. Place the meat in a fat tray and slide the tray into the middle rail of the oven.
Oven setting:
5\ Top/bottom heat: approx. 220 ° C/428F (preheated) Hot air: approx. 200 ° C/392F (NOT preheated) Gas: Level 4 - 5 (NOT preheated)
... and continue ...
6\ After about 40 minutes, reduce the oven temperature by about 40 ° C (gas: by about 2 levels), add some of the vegetable broth and cook the meat for another 40 minutes. Gradually pour in the remaining broth.
7\ Then add the remaining vegetable and bread mixture and the chunky tomatoes and cook everything for about 40 minutes. Stir the vegetable-bread mixture occasionally.
8\ Take the cooked pieces of meat out of the flat tray and cover and let them rest for about 10 minutes. Season the vegetables to taste with the spices.
9\ Cut the roast into slices and hand over the vegetables

Figures per 100 g
kJ (kcal) 1126 (269)
protein 0.4 g
carbohydrates 1.2 g
fat 29.7 g


[love it - 4]

... meets cherry compote

ingredients for 2 people
Difficulty light
preparation time 50 minutes
published on 18/09/2012

8 pcs. Cannelloni, finished goods
250 g Ricotta double cream setting
125 g Poppy seed filling Dr.Oetker
50 g apricot halves
2 pcs. eggs
50 g sugar
250 ml milk
Grease butter
250 g Cherry compote

1\ First of all: it is only a recipe for someone who likes absolutely sweet main course! It is advisable to consume the cannelloni together with the cherry compote, not one after the other ... otherwise, it can quickly appear too sweet. If you can't get enough sweetness, sprinkle some icing sugar over the casserole ... but it's "too much" to me
2\ Chop the apricots finely, mix the ricotta with the poppy seed filling and the apricots. Mix the milk with the eggs and sugar.
3\ Grease the baking dish with butter. Place the ricotta mixture in a piping bag (no spout!) And press into the cannelloni. Then put the cannelloni in the baking dish.
4\ Pour the milk, egg and sugar mixture evenly over the cannelloni's. Oh, the oven should be preheated to 180 ° C (circulating air). Bake in it for 30-40 minutes until light browning can be seen.
5\ Meanwhile, simmer cherry compote in a saucepan over low heat and serve lukewarm with the casserole.
6\ To all "sweets" here: well get it!

Figures per 100 g
kJ (kcal) 489 (117)
protein 4.2 g
carbohydrates 13.0 g
fat 5.3 g

Cantaloupe orange juice

[love it - 2]
8 reviews - 5 of 5 stars

ingredients for 2 people
Difficulty light
preparation time 1 hour 15 minutes
published on 29/09/2012

1 Cantaloupe
14 oranges
1 splash lemon

Cantaloupe orange juice
Puree the melon and pass. Squeeze oranges and also pass. Mix the juices and add a dash of lemon. Chill and enjoy the fresh juice after about an hour.

Figures per 100 g
kJ (kcal) -
protein 0.0 g
carbohydrates 0.0 g
fat 0.0 g

Friday, July 10, 2020


[love it - 3]
14 reviews - 5 of 5 stars

ingredients for 20 people
Difficulty light
preparation time no information
published on 01/02/2011

5 carrots
6 celery
4 onions
3 zucchini
250 grams smoked bacon
4 tbsp clarified butter
1500 grams Mixed minced meat
1 tube tomato paste
3 cloves
5 tsp marjoram
3 tsp oregano
3 tsp rosemary
750 ml red wine
1 Ds tomatoes
500 ml vegetable stock
4 cloves garlic

1\ Clean carrots, celery, and zucchini peel onions and garlic. Dice everything very finely. Dice the smoked bacon.
2\ Fry the smoked bacon in hot clarified butter. Sauté the onions and garlic briefly, add the vegetables and sauté. Put the vegetables in a bowl. Then fry the minced meat crumbly and add the vegetables again. Stir in the tomato paste.
3\ Pour in the wine and the vegetable broth. Add the spices and let everything cook for 2 - 2 1/2 hours to get a good taste. If there is not enough liquid, I fill it up with water or vegetable broth.
4\ Season again depending on your taste.
5\ I then fill the Bolognese in portions into frozen bees and freeze them. Or still hot in jars and close them immediately and turn them upside down until they have cooled. So I always have a great sauce ready.

Figures per 100 g
kJ (kcal) 695 (166)
protein 10.9 g
carbohydrates 0.9 g
fat 11.8 g