Welcome to 2019! I sincerely hope you are wonderfully slippery and had many happy and relaxing moments with your loved ones during the holidays. (Just do not feel like reading? Then you go directly to the recipe .) After all the candle-ball-mulled-goose-cuddly, the new year is now fresh and shiny in front of us. Great! I love this little "new beginning" very much. Have you also thought about what you would like to do with this year? We here in the nuclear family have actually made some good intentions, which we want to put together in the coming months. And there are also exciting plans for the blog ... I'll definitely tell you more about that in one of the next posts.
You have to do it nicely
A good intent (in the best Ruhrpott-Sprech) accompanies me but - at least since 2012 - every year again: you have to make it nice . Meanwhile, this approach has tollerweise officially officially got its own name: Mindfulness. And if this is just quite current sow in the media village for some of you already overused, so let me say differently: In everyday life, you should not just trust that positive and beautiful impulses come from outside to one. One should take the responsibility and create for oneself regularly beautiful experiences and moments. So - you know.
For me, these small and big happy-making extras and positive anchors in everyday life are usually associated with food, cooking and enjoyment. Okay - that's not really shocking right now. After all, this is a food and not a triathlon blog, nech. But the kitchen is simply the perfect place to make it pretty quick and easy (or, on special request, very long and extensive). The result makes one, two or many happy for a nice moment or sometimes for a very long time.
Uwes great culinary evening with a long finish
In the last year I had a lot of small and big moments of enjoyment, which I love to remember. But for a very special evening I and a dozen other nice people will probably think for a very long time: the HighFoodality Supperclub with Uwe Spitzmüller at the Henkell Sektmanufaktur in Wiesbaden. Uwe's Supperclub has become a pre-Christmas tradition by now. And I'm always happy for weeks from a leg off when the invitation is re-entered.
Because what Uwe cooks up there - yes, you have to say it - star level cooks off a regular socks and is an incredibly enriching culinary experience. At the same time, Uwe is neither a trained chef nor a restaurateur at home. The IT specialist has "cooked up" himself as an autodidact and with laborious internships in starred kitchens. Uwe, you are great!
At the heart of this supper club was once again the pairing of exquisite sparkling wine, champagne and wine from the House of Henkell with Uwe's typical high-end cuisine - served as a 10-course menu. Anyone who wants to read exactly what Uwe has served (or is keen on one or the other recipe) reads his blog post on HighFoodality . And for those who prefer to chat only in the evening, I have some pictures in store:
Henkell had opened on this great evening not only the doors of the sparkling wine factory, but also the beverage treasure box. To Henkell belong not only the legendary Henkell dry and the Riesling sparkling wine produced in Wiesbaden Prince of Metternich. Also the premium sparkling wine Menger-Krug, fantastic wines from the estate Schloss Johannisberg (I just say: crazy for Grünlack!) And champagne from Alfred Gratien are also part of the portfolio. And such a nice bottle of champagne or champagne - hey! - that's really always for a small or large moment of pleasure.
Crunchy vegetable fries with a cool Prickel Prickel - super fast and super easy made
For me, the personal kitchen focus is well known fewer not on the complex star kitchen, but rather on fast, simple and super delicious recipes (without bags and similar stuff, of course). And for that I have brought you today a fantastic and pretty healthy snack recipe for pampering:
The carrot fries are at least as tasty as fried potato fries, but still bring a little extra portion of crispness and spiciness. They are also made superfix with few ingredients from the stock. Together with the irresistibly light sweet chili cream dip, the crispy vegetable fries are a great dynamic duo for you, the couch and your favorite movie. Or for you and your sweetheart. Or for you and mom. Or ... oh, you know. And that a glass of cool champagne or champagne really, really great, I do not have to mention extra, right?
So, make it nice.
And have it delicious! ღ
The recipe for crispy carrot fries in the Parmesan wrapper with sweet chili cream dip
Ingredients for 2 snack portions:
- 2 large carrots, peeled (together approx. 350 g)
- 1 egg
- 60 g parmesan
- 2 tbsp breadcrumbs
- optional: 1 tsp BBQ spice or 1 tsp truffle oil
- 100 g sour cream, stichfest
- 3-4 tablespoons sweet chili sauce (finished product from the asia department)
That's how it works:
Halve the carrots longitudinally, divide both halves again and then cut into approx. 0.5 cm thick frits.
Whisk the egg and place in a shallow dish. Optionally stir in the BBQ spice or the truffle oil.
Finely grate the parmesan and mix well with the breadcrumbs. (Alternatively, cut the parmesan into large cubes and finely grind with the parmesan in a small blender.) Sprinkle the parmesan mixture on a flat plate.
Roll the carrot fries one after the other in the egg and then in the Parmesan breading.
Place in the basket of a hot air fryer and fry the carrot fries for 6-7 minutes at 180 degrees. Alternatively bake on a baking sheet with silicone mat in the oven at 180 degrees for 15-20 minutes (or until the frits are nicely browned outside).
While the carrot fries are baking, stir a creamy dip from the sour cream and sweet chili sauce.
Serve the hot vegetable fries with the dip. Serve with a glass of champagne or champagne.
INGREDIENTS
- 2 large carrots, peeled (together approx., 350 g)
- 1 egg
- 60 g of Parmesan
- 2 tbsp breadcrumbs
- optional: 1 tsp BBQ spice or 1 tsp truffle oil
- 100 g sour cream, puncture proof
- 3-4 tablespoons sweet chili sauce
THAT'S HOW IT WORKS
Halve the carrots longitudinally, divide both halves again and then cut into approx. 0.5 cm thick frits.
Whisk the egg and place in a shallow dish. Optionally stir in the BBQ spice or the truffle oil.
Finely grate the parmesan and mix well with the breadcrumbs. (Alternatively, cut the parmesan into large cubes and finely grind with the parmesan in a small blender.) Sprinkle the parmesan mixture on a flat plate.
Roll the carrot fries one after the other in the egg and then in the Parmesan breading.
Place in the basket of a hot air fryer and fry the carrot fries for 6-7 minutes at 180 degrees. Alternatively bake on a baking sheet with silicone mat in the oven at 180 degrees for 15-20 minutes (or until the frits are nicely browned outside).
While the carrot fries are baking, stir a creamy dip from the sour cream and sweet chili sauce.
Serve the hot vegetable fries with the dip.
TIPS
Serve with a glass of champagne or champagne.
0 komentar:
Posting Komentar