Recipe Archive - Pixelfriedhof

Mussels in white wine cream stock (Moules Frites)

megaadmin — Sat, 17 Oct 2020 08:33:42 +0000

In autumn I get hungry for mussels. In the ideal case there are french fries to go with it, just like at the French Atlantic coast. Since most of the recipes on the internet always lacked some ingredients or were given in the wrong quantity, here is my own recipe.

Ingredient list for 2 persons / portions

2kg mussels (1kg per person)
2 medium sized onions
3 cloves of garlic
4 medium-sized carrots
1/2 celery
1 stick of leek
Olive oil (highly heatable)
1 1/2 teaspoon salt
1/3 tsp pepper
1 laurel leaf
1/4 tsp colored peppercorns
1 1/2 l white wine (semi-dry, the cheap variant – will completely be boiled)
125 ml cooking cream

In France the mussels are often served with French fries (moules frites). This may sound strange at first, but it tastes very good. The salty French fries go perfectly with the fresh mussels and can be dipped into the broth.

Preparation

Rinse mussels. Chop onions, carrots, celery, leek and garlic and put them into a big pot. Add olive oil to sauté.

Optional: Chop the vegetables in the Thermomix with level 5 for 5 seconds.
Steam vegetables lightly, then add white wine, cream, salt, pepper and bay leaf and bring to the boil.
Add mussels to the pot and simmer for about 9 minutes.
Serve mussels in the pot and enjoy with dry white wine.

Der Beitrag Mussels in white wine cream stock (Moules Frites) erschien zuerst auf Pixelfriedhof.

Recipe for Greek octopus grilled or fried

megaadmin — Sun, 05 Jan 2020 09:58:14 +0000

In this recipe we cook a whole octopus (pulpo) in a broth of parsley, thyme, oregano and ouzo. We can then grill or fry it.

I am a great friend of Greek-Mediterranean seafood cuisine. Therefore, after consulting a Greek friend of mine, I started working on this recipe and perfected it in several preparations.
The result is an octopus, as it appears on the plate in Greece, either fried or grilled.

Ingredient list for 4 persons as starter or 2 persons as main course

1 octopus – only the leg wreath (approx. 1kg) or complete with head (approx. 1.3kg)

40 ml highly heatable olive oil

4 cloves of garlic

20 cl ouzo

4 large parsley stems

2 large branches of oregano

2 large twigs thyme

lemon to drizzle

Preparation

Heat the highly heatable olive oil in a large pot. Make sure that it is really olive oil for high temperatures, otherwise the wrong oil would become bitter.

In the meantime, chop the parsley and garlic finely and quarter the thyme and oregano twigs. Wash the octopus completely and dab dry.

As soon as the olive oil is simmering, carefully place the whole octopus in the oil, e.g. with grill tongs, and add oregano, thyme, parsley and ouzo to the pot.

Close the pot with a lid and simmer for 45 minutes. From time to time, move the pot vigorously so that the broth is distributed on the octopus.

When the octopus is cooked, remove it from the pot. If you have used a whole octopus including the head, now cut a circle from below around the beak (mouth) of the octopus to detach the leg from the rest of the body.

Then we separate the individual legs from each other.

The individual legs can now be fried briefly from all sides in a pan or grilled on the grill.

Suitable side dishes

As side dishes I recommend a homemade parmesan basil pesto or thyme potatoes from the oven.

Also the Greek classics as Tzaziki or Chtipiti fit to the octopus, but can also slightly whitewash the taste.

These drinks should not be missing

As an aperitif, I recommend a good ouzo on whole ice cubes. In my opinion the best ouzo on the German market is Ouzo Ploumari.
The ouzo should be poured in a glass on a large amount of ice and should only be drunk when the ouzo is milky white.

The main course is best served with a resinous, Greek white wine, a Malamatina Retsina.

All the links in this text are Amazon Affiliate Links, and by clicking on an affiliate link I will earn a percentage of your subsequent Amazon purchases. However, this circumstance does not influence the background of my product recommendation. This product recommendation is independent, honest and sincere.

Bei allen genannten Links handelt es sich um Amazon-Affiliate-Links. Durch einen Klick auf einen Affiliate-Link werde ich prozentual an Euren darauf folgenden Amazon-Einkäufen beteiligt. Dieser Umstand beeinflusst aber nicht die Hintergründe meiner Produktempfehlung. Diese Produktempfehlung erfolgt unabhängig, ehrlich und aufrichtig.

Der Beitrag Recipe for Greek octopus grilled or fried erschien zuerst auf Pixelfriedhof.

Recipe for noodles in cream, pear and gorgonzola sauce with pumpkin seeds

megaadmin — Mon, 14 Jan 2019 10:33:03 +0000

Here’s a simple recipe for delicious noodles in cream pear gorgonzola sauce with pumpkin seeds.

The following ingredients and quantities refer to 2 large portions or 4 small portions. Probably a “normal person” would make 4 portions out of them.

1 pack of spaghetti
3 pears
3 medium onions
1 clove garlic
1 handful natural, peeled pumpkin seeds
250 gr. gorgonzola
250 gr. grated Parmesan cheese, matured for 1 year
150 gr. butter
350 ml cooking cream
1 cup of sweet white wine, preferably Riesling

For the sauce, heat the butter in a saucepan and brown the pumpkin seeds.
Finely dice the pears, onions and garlic and add to the pot. Close the pan with the lid and fry for 5-10 minutes over high heat until soft. Stir from time to time so that nothing burns.

When the pears are soft, add the white wine and simmer for 3 minutes. Then press the pears lightly with a rammer to spread the fruit juice and sweetness. Immediately after crushing, add the cream.

Cook the pasta parallel in salted water in a suitable separate pot.

Now add the Parmesan in small amounts and stir well to prevent the Parmesan from clumping. Make sure that the mixture does not get too cold, but do not boil it either.

When a nice sauce has formed, add the gorgonzola piece by piece and also make sure that no lumps form.

Separate the pasta from the water in a sieve, pour into deep plates and garnish with the sauce.

Enjoy your meal.

Der Beitrag Recipe for noodles in cream, pear and gorgonzola sauce with pumpkin seeds erschien zuerst auf Pixelfriedhof.