Those who love curry will adore this rice. Curry rice with vegetables is a great choice for everyone who likes the combination of rice and spices. You simply can’t resist this slightly piquant taste.
INGREDIENTS :
1 big onion
500 g . of rice
50 ml . of oil
2 tea spoons of curry ( spice )
1 tea spoon of powdered chilli
3 different bell peppers
2 bigger courgettes
¼ tea soon of pepper
salt
1 clove of garlic
PREPARATION :
1 . peel the onion and cut it into tiny cubes …
2 . wash the courgettes and bell peppers and cut them to tiny cubes …
3 . cook the rice following the instructions on the package and drain it …
4 . pour oil into a wok or a deep pan to warm up, then add onion and garlic and fry for 3 – 4 minutes …
5 . add chilli and curry and continue frying for 2 – 3 minutes …
6. add courgettes and bell peppers and fry for ca. 10 more minutes …
7 . add cooked rice, pepper and salt according to your taste, then stir everything well so that all the ingredients get homogenous …
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Linzer Cookies
During Christmas holidays at our place Linzer cookies are obligatory, besides other biscuits and cakes. But not only during holidays do we love to have our biscuit box full of Linzer cookies. The longer they stay in a well closed box, the tastier and better they are.
INGREDIENTS :
300 g of flour
1 package of vanilla sugar
1 yolk
200 g of cold margarine for cakes
100 g of powdered sugar
jam for filling (at your taste)
FOR DARK PASTRY ADD :
1 tea spoon of cocoa
PREPARATION :
1 . put the flour, vanilla sugar , yolk and powdered sugar in a bowl, cut margarine into smaller pieces and add it to other ingredients…
2 . knead pastry well, so that margarine gets homogenous with other ingredients …
3 . finished pastry is a little sticky. Put the pastry on transparent foil and form it with your hands lightly and then wrap it into the transparent foil …
4 . let the pastry stay in the fridge for ca. 2 hours…
5 . take the pastry out of the fridge ca . 10 minutes before further use, to let it achieve house temperature …
6 . knead the pastry with your hands, sprinkle as little flour on your work top as possible, just enough to avoid sticking the pastry to the work top …
7 . knead the pastry thin, maximal to 0.5 cm …
8 . cut the pastry out with moulds (make sure you have the same number of cut cookies with and without holes) …
9 . line the cookies on a tray covered with parchment paper …
10 . put the cookies in the oven pre-heated to 200 degrees and bake them for ca . 7 – 9 minutes ( it is obligatory to keep an eye on your cookies so that they do not get coloured) …
11 . take the rest of the pastry, form it, roll it out and cut cookies out, repeat this procedure till you have used all the pastry …
12 . baked cookies are still a little soft in the middle, but do not worry, it is OK this way …
13 . put the cookies on another cold tray or on a cooling grate …
14 . put jam in a small dish and heat it well with constant stirring (do not boil it) …
14 . fill the cookies … SEE THE VIDEO !!!
NOTES AND ADVICE :
Do not touch the finished, filled cookies till the jam hardens.
If you want to decorate them with powdered sugar, it is best to do that as soon as you fill them with hot jam, so that hot jam can absorb sugar. In that way your cookies will be decorated with powdered sugar and the jam will look like as if you had not sprinkled it at all.
It is important to roll the cookies out as thin as possible, max. to 0.5 cm so that they are not too thick later when joined together.
In every oven pastry is baked differently, the baking time depends on thickness, pastry has been rolled out to, so take care of your cookies during baking.
When cookies loose their shine during baking, keep an eye on them because now they need just a minute or two to be ready.
When your cookies are cut out, it is best to use a spatula to put them on a baking try, in this way you will avoid deforming them with your fingers.
If the pastry sticks to the spatula or to the moulds, just sprinkle a little flour on them.
The cookies MUST NOT get coloured, they have to remain light.
While rolling the pastry out, try to use flour as little as possible, to avoid spoiling the pastry texture , otherwise you will later have hard and less tasty cookies.
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Wine Sticks
Absolutely delicious, crispy, salty sticks ideal for nibbling while you are watching a good film. They are excellent with a glass of good wine or with a cup of tea.
INGREDIENTS FOR PASTRY :
500 g of flour
150 ml of white wine
1 tea spoon of salt
150 ml of oil
1 package of baking powder
FOR COATING AND SPRINKLING :
1 – 2 egg yolks
sesame seeds
poppy seeds
PROCEDURE :
1 . make smooth pastry out of the above stated ingredients …
2 . lay the pastry on a silicone mat ( you can use parchment paper as well ) and roll it out in the shape of a rectangle 3 – 4 mm thick …
3 . coat the pastry with a mixed yolk, sprinkle the wholes pastry abundantly with sesame seeds and press lightly with your hand to enable the sesame to stick to the pastry as firm as possible …
4 . put the parchment paper over the pastry, put one hand under the silicon mat and the other hand on the pastry, that is to say on the parchment paper. Turn the pastry over quickly, so that the silicon mat is now up and the parchment paper down …
5 . coat the pastry with yolk, sprinkle it with poppy seeds and press them with your hand lightly ….
6 . cut the pastry into strips 1 cm wide. If the strips are too long, you can cut the pastry into halves and then roll the sticks to form a coil … SEE THE VIDEO!!!
7 . line the sticks on a big baking tray covered with parchment paper, and put them into the oven pre-heated to 180 degrees for ca. 20 minutes till they get a lightly golden colour…
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Christmas Bundt Cake
While you are preparing this Bundt cake, and while it is being baked in your oven, a smell of Christmas will be spreading around your kitchen.
If you like the taste of gingerbread and cinnamon, this Bundt cake will enchant you, especially when you take a cup of warm milk with it.
INGREDIENTS :
200 g of margarine for cakes ( or butter )
200 g of sugar
200 ml of red wine
1 tea spoon of cinnamon
1 spoon of cocoa
1 package of baking powder
4 eggs
400 g of flour
1 package of vanilla sugar
a pinch of salt
1 tea spoon of gingerbread spices (spoon full)
100 g of ground walnuts
FOR CHOCOLATE GLAZE :
400 g of white chocolate
4 spoons of oil
FOR COATING THE TUBE PAN :
margarine for cakes
flour
PREPARATION OF BUNDT CAKE :
1 . margarine a tube pan and put it in the fridge …
2 . preheat the oven to 180 degrees …
3 . mix sugar, vanilla sugar, pinch of salt and margarine well …
4 . add eggs gradually, one by one and keep mixing for ca. 3 minutes
5 . add walnuts and wine…
6 . mix all other dry ingredients and add to the mixture, keep mixing for ca . 1 – 2 minutes …
7 . take the tube pan out of the fridge and sprinkle it with a little flour, and shake out the excess …
8 . pour the batter into the tube pan and put it into the hot oven to 180 degrees for ca. 50 min ( it depends on your oven) …
9 . take the baked Bundt cake out of the oven and leave it aside for 10 minutes. Then get it out of the tube pan to let it cool down …
10 . if wished, you can even the Bundt cake’s bottom …
11 . wash the tube pan thoroughly and dry it well …
PREPARATION OF CHOCOLATE GLAZE :
1 . chop the chocolate …
2 . boil the water and take the pot away from the cooker …
3 . put the bowl on the pot and then add 2/3 of chocolate and oil into the pot and let the chocolate melt …
4 . when the chocolate has melted, take the bowl away from the pot with water and add the rest of 1/3 chocolate …
5 . let the chocolate melt and stir well …
6 . pour a part of chocolate into the tube pan and distribute it evenly across the tube pan and coat the middle of the tube pan with a brush …
7 . pour the rest of the chocolate and repeat the procedure of coating … SEE THE VIDEO !!!
8 . put the Bundt cake back into the tube pan and leave it in the fridge for ca. 4 hours, best overnight…
9 . take the Bundt cake out of the fridge and take it away from the tube pan immediately …
NOTES AND ADVICE :
This way of chocolate melting is very important, so that chocolate can have the right temperature for being used in various cakes.
When 2/3 of chocolate is melted on steam, and then you add 1/3 of chocolate, then the chocolate reaches particular temperature which should be ca . 28, 29 degrees for white chocolate.
When you melt the chocolate this way, you avoid your chocolate to be too thin for further use , you avoid your chocolate to be soaked up into the biscuit and the glaze will stay shiny and it will not become matte.
It is important to take the Bundt cake out of the tube pan IMMEDIATELY after you have taken it out of the fridge, because chocolate gets soft very quickly.
If you have evened the bottom of the Bundt cake and you now have some biscuit left, simply add some apricot jam to the biscuit, little by little, and press it with your hand to get a sticky mixture, out of which you can form nut-sized balls.
If wished, you can roll the balls into coco flower, ground walnuts, almonds, etc. …
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