Beiträge

Dieses kleine, aber feine vegetarische Rezept werde ich heute mal ausprobieren 🙂
 

 
 

INGREDIENTS
2 lb. Brussels sprouts
2 tbsp. olive oil
2 cloves garlic, minced
1 tsp. chopped thyme
kosher salt
Freshly ground black pepper
1 c. shredded mozzarella
1/4 c. freshly grated Parmesan
Fresh parsley, chopped, for garnish

DIRECTIONS
1. Preheat oven to 425° and line a large baking sheet with parchment paper. Prepare an ice bath in a large bowl.
2. Blanch brussels sprouts: Bring a large pot of salted water to a boil. Add brussels sprouts and cook until bright green and very tender, about 10 minutes. Add brussels sprouts to ice bath to cool then drain.
3. On a large baking sheet, toss blanched brussels sprouts with olive oil, garlic and thyme. Using the end of a small glass or mason jar, press down on the brussels sprouts to smash them into a flat patty. Season each smashed brussels sprout with salt and pepper, then sprinkle mozzarella and Parmesan on top.
4. Bake until the bottoms of the sprouts are crispy and the cheese is melted and golden, about 20 minutes.
5. Garnish with parsley and serve warm.

 


 

gefunden bei delish

CHICKEN TIKKA MASALA könnte ich eigentlich auch mal wieder kochen 🙂
 

 
The Recipe
I used two chicken breasts but you could easily do 3 for this recipe, maybe even 4 smaller ones.
The Marinade:
1/2 cup plain yogurt (full fat)
A teaspoon of garam masala, coriander, cumin, turmeric
Some salt
Wangjangle the yogurt and spices together then cube the chicken and slather it all together
Put it in the fridge from between an hour to overnight
For the sauce dice an onion and fry it in butter or coconut oil
Grate some ginger and garlic and add those in
Add the same spices as before, but slightly more, up to 1.5 teaspoons of each
Add in a large can of crushed tomatoes
Add in a cup of yogurt
Add in a teaspoon or so of brown sugar if it’s too acidic or you want it slightly sweeter
Add in a teaspoon of salt
Cook it on low while you broil the chicken
You can also do the chicken in the pan but it’s harder to get even
You also don’t have to cook the chicken until it’s blackened but that’s what people usually do…careful not to overcook it
Spread the chicken out on a pan and put your oven on broil and cook it until it just starts to get black
Throw it in the sauce for a few minutes until it’s cooked through
Serve on Basmati rice (or whatever rice you have)
Chop up some coriander and put it on top
 
 

Laleh Mohmedi aus dem australischen Melbourne hat vor 2 Jahren angefangen für ihren Sohn Jacob fantastisch aussehende und gesunde Food-Artworks zu kreieren. Und das hat nicht nur ihrem Sohn gefallen und so hat sie mit Jacob’s FOOD Diaries begonnen.

Mittlerweile ist Laleh eine preisgekrönte Food-Künstlerin und hat ihrem Instagram-Account über 100.000 Follower.

May 2015, Laleh Mohmedi turned her son Jacob’s spelt pancakes into a lion- he absolutely loved it and Jacob’s Food Diaries was born!
Within one month her creations went viral gaining worldwide media attention including CBS, ABC, The Today Show (USA, Australia), Sunrise, Ellen, Martha Stewart and many more.
Jacob’s Food Diaries has became a global success allowing Laleh to collaborate with major production companies including Disney, Nickelodeon, Universal Pictures, 20th Century Fox and Jamie Oliver.
Jacob’s Food Diaries is a platform for parents and children to inspire them to make healthy food fun.
Laleh Mohmedi

 


 
 
 
 
 
gefunden bei WHUDAT


 
Dieses superleckere Rezept habe ich im Club of Cooks gefunden.

Schnell gemacht und einfach mal was anderes. Meine Gäste waren begeistert 🙂

 

Zutaten

  • 120 g Butter (warm)
  • 100 g Zucker
  • 3 Eier
  • 1 TL Vanille-Aroma
  • 170 g Mehl
  • 1 TL Backpulver
  • 100 g Sauerrahm
  • 400 g Erdbeeren
  • 2 EL Puderzucker
  • 21 cm Runde Backform

Zubereitung

Arbeitszeit:  30 Min. Back-/Kochzeit: 40 Min. Temperatur: 180°C Schwierigkeitsgrad: einfach

  • Butter, Zucker, Eier und Vanille schlagen.
  • Mehl und Backpulver unterheben.
  • Sauerrahm einrühren.
  • Erdbeeren halbieren und hinzugeben.
  • Die Masse in eine gefettete Backform geben.
  • Bei 180 °C für 40 Minuten backen.
  • Komplett abkühlen lassen.
  • Mit Puderzucker servieren!

 

 

Bon appétit!