Beetroot and Orange Salad

We were invited to a kid’s party last evening and I was asked to bring a salad with beetroots. I chose a recipe by German chef and TV star Christian Rach but adapted it beyond recognition because I was too lazy to cook the beetroot myself and bought already boiled ones. His recipes requires raw beetroot that you bake in tinfoil with star anise and cinnamon.
I started off by preparing some orange slices.

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To which I added chopped red onion and rice vinegar, sesame oil and olive oil. Next I grated the beetroot. This always looks like a blood bath… I highly recommend wearing gloves!

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Next I added chopped walnuts and chopped parsley and seasoned the salad with salt, pepper, some dried thyme and balsamic vinegar.

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It went great with the other salad and the delicious meat.

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Walapy Cornbread

I bought a bag of cornmeal out of curiosity because I had no clue what to do with it. I chose a cornbread recipe from the website chefkoch.de but adapted it almost beyond recognition.
For the sweet cornbread whisk together 125g soft butter with 130g sugar and 2 eggs.

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In a separate bowl mix 140g cornmeal, 120g flour, 1 tablespoon baking powder, 1 packet vanilla sugar and a pinch of salt.

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Add 1.3 dl liquid to the butter/egg mix. The original recipe uses buttermilk. I did not have any and added 1.3 dl of a mix of curd, cream and milk and whisked all the ingredients together.

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Next I added two more ingredients that are not included in the recipe: 150g chopped dried apricots (soaked in a little apple juice) and 100g chopped walnuts.

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I poured the dough in a bread tin and baked it at 180C for about 35 minutes.

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With a little chocolate, walnut and apricot frosting, the cornbread looks really posh!

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I hope it tastes as nice as it looks but I won’t know that until tomorrow.
Update:

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It tastes fantastic but if it weren’t for the apricots it would be a bit dry. Next time I’ll add a little more liquid.

WaTaBreWaSe Chicken

WaTaBreWaSe chicken is my own recipe which was inspired from a recipe in the German cooking mag MenĂ¼ and layabout ingredients in my kitchen.
It is chicken with a WAsabi, TArragon, BREadcrumbs, WAlnuts and DEsame seeds. The original recipe only used the first 2 ingredients and used veal instead of chicken.
I cooked only one portion today and used a handful of chopped walnuts.

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1-2 tablespoons sesame seeds.

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1-2 tablespoobs of breadcrumbs.

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And the key ingredient: 1- 2 tablespoons wasabi paste and some finely choppedtarragon leaves.

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Add 1 tablespoon of oil and mix until you get a nice even paste. Season with salt and pepper.

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Put the mix on top of the meat. I find it works best, when you put it i. tin foil.

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Cover the meat entirely and wrap in tinfoil.

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This was a bit of a surprise hit for me. The wasabi and tarragon really complement each other!

Nut case

Today I made a traditional dish from the Canton Grisons, a Grisons nut cake.
The recipe is from a supermarket (Coop) magazine.
First, make a shortcrust pastry (mix 350g flour, 250g butter, 200g sugar, two eggs and rind of a lemon) or alternatively buy ready made shortcrust pastry. Line a cake dish with the pastry including at least half of the rim. Spread one tablespoon of marmalade (I used strawberry & rhubarb) over the bottom of the pastry.

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Put aside and start on the filling. Caramelize 250g sugar in a pan. I added some fresh thyme for extra flavour.

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Be patient.

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Then you’ll end up with lovely caramel.

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Add 250g walnuts.

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Add 2dl of cream and 1 tablespoon of honey (I used thyme honey) and mix together over low heat. Pour the mix into the cake dish.

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Cover the nut mix with the remaining pastry and put in the oven for 30-40 minutes at 180 degrees Celsius.

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Now comes the hard part: take the cake out of the oven and leave to rest overnight (yes, unfortunately it tastes a lot nicer when left alone for half a day or more).

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I will try and leave it alone until tomorrow and post a picture as soon as I have tried a piece. It certainly smells delicious already!

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