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Seasonal Food

Every year we celebrate Easter with colorful eggs and we belief in the Easter Bunny.

Every year at Easter, Christians celebrate the resurrection of Jesus Christ. According to the New Testament, he rose again as the Son of God three days after his crucifixion.

The origin of the term “Easter” is controversial, but one thing is for sure: the Bunny is delivering the colorful eggs. Since the 17th century, Easter has been associated with the hunt for brightly painted Easter eggs.

So, what do we like to eat at Easter Time?

GreenThursday: Traditionally, according to the name, there is something green to eat. That means you can serve green vegetables like zucchini, spinach, cucumber, kale, or lettuce. The Hessian green sauce and dishes with wild garlic or rosemary are also popular.

Good Friday: Christians traditionally eat fish on Good Friday. To commemorate the crucifixion of Jesus, meat is renounced. Serve salmon with pasta, a hearty fish soup, herring and jacket potatoes or fish fillet with a herb crust.

Holy Saturday/Easter Saturday: the day before Easter Sunday, baking is traditionally done for the big festival. Food such as quark rabbits, Easter bread, plaited bread or cakes are prepared but not eaten. So on this day you can eat again without traditions.

Easter Sunday: In the morning most people have yeast braids, Easter bread, Easter cookies, Easter lambs, quark bunnies or sponge cakes in Easter shapes .

For lunch on Easter Sunday you can serve meat as the end of Lent: classics are pork fillet, Easter ham, pies, roast rabbit or Easter lamb.

And on Easter Monday you can choose what you want to eat again. There are no restrictions.

Christmas Time is “The Best Time of The Year”. Most people are saying so. It is that time of the year, where we should all start to relax. So, the question is, what do we eat on Christmas Eve?

Roasted poultry is very popular in most countries around the world. There is still a lot of speculation about why a goose was chosen as the feast. Some say it’s because of the romans, others say it’s because of queen Elizabeth when they defeated the Spanish Armada, but nobody really knows. However, the poorer population could not afford this, which is why they had to resort to black pudding and liver sausage, as well as ground pork and pork in general. Which means that still until now, most families are eating Sausages with potato salad at Christmas.

But there are of course wonderful menus for all people around the world. Here are some of them.

Appetizer: Spicy baked apples

For 2 servings:

2 large apples

1 pack ground beef

1 egg

1 tbsp breadcrumbs

1 onion

4 sprigs of marjoram

150 grams of yoghurt

2 tbsp chives

1 tsp unwaxed lemon zest

100 g lamb’s lettuce

Possibly 2 tbsp water

salt and pepper

1 tbsp oil

3 tbsp olive oil

2 tbsp vinegar

preparation:

  1. Preheat the oven to 200°C (180°C for a fan oven). Peel the onion and chop finely. For the filling, knead the diced onions with the minced meat, the egg, the crumbs and, if necessary, the mineral water to a smooth mass.
  2. Wash the marjoram, shake dry and pluck the leaves from the stems. Finely chop the leaves, stir into the mixture and season with salt and pepper.
  3. Wash the apples and cut off a top. Use an (apple) cutter to cut out the core from the bottom part. If you don’t have a cutter at home, you can use a knife.
  4. Now put the filling in the apples and put the apple lid back on top. Brush the apple all over with oil and place in an ovenproof dish. Place the apples in the preheated oven and bake on the 2nd shelf from the bottom for approx. 30-40 minutes.
  5. In the meantime, wash the chives, shake dry and cut into rings. Wash the lemon in hot water and finely grate the zest. Mix the yoghurt with the chives, salt, pepper and lemon zest. Wash the lettuce, shake dry and place in a salad bowl. Just before the baked apples are done cooking, marinate the salad with the olive oil and vinegar, salt and pepper. Serve the baked apples with the yoghurt and the salad.

DIFFICULTY LEVEL: easy

PREPARATION TIME: approx. 30 min.

PER PORTION: approx. 561 kcal • 28 g protein • 37 g fat • 28 g carbohydrates

Second course: Stuffed Christmas goose

INGREDIENTS (for 6 servings):

1 ready-to-cook goose (4-5 kg)

Salt

1 bunch of soup mixed green

1/4 l red wine and apple juice each

500 grams of apples

Sauce thickener as desired

For the filling:

500 g apples (e.g. sour apple)

3 onions

1/2 bunch marjoram (leaves)

Salt and Pepper

preparation:

  1. Remove the visible fat from the goose, wash inside and out, pat dry and salt generously. Wash, trim and dice the greens.
  2. For the filling, peel and quarter the apples and remove the core. Peel the onions, cut into wedges and add. Mix both with the marjoram leaves. salt and pepper.
  3. Stuff the goose and seal the belly opening with wooden skewers. Place the goose breast-side down on the oven rack. Slide in on the second rail from the bottom. Spread the soup greens on the fat drip tray and slide in underneath. Pour in 150 ml of boiling water. Roast the goose at 180 degrees (hot air: 160 degrees) for about 3 1/2 hours.
  4. After about 30 minutes, prick the skin underneath the legs so that the fat can fry out. Turn the goose after about 1 3/4 hours. Gradually pour over a mixture of the remaining water, red wine and apple juice. Wash apples, quarter, core and cut into wedges. Roast on the fat drip tray for 30 minutes. Remove everything, pour the gravy through a filter and degrease. Boil the sauce, taste and thicken as desired. put apples back in. In addition: red cabbage and potato dumplings (from a package or from fresh dough).

LEVEL OF DIFFICULTY: medium

PREPARATION TIME: approx. 4 hours

PER PORTION: approx. 870 kcal, 32 g protein, 67 g fat, 12 g carbohydrates

Dessert: Nougat mousse with red wine plums and almond biscuits

Ingredients (for 6 servings):

For the almond biscuits: 100 g flaked almonds, 200 g caster sugar, 60 g flour, 80 ml apple juice, 80 g melted butter.

For the nougat mousse: 1 sheet of white gelatine, 300 g cream, 150 g nut nougat (in one piece), 25 g dark chocolate.

For the red wine plums: 400 g plums, 1 vanilla pod, 100 g fine sugar, 1 cinnamon stick, 200 ml dry red wine, 100 ml red port wine, 1 heaped teaspoon of cornstarch, 2 tablespoons of plum brandy.

preparation:

  1. For the almond biscuits, mix together the almonds, sugar, flour, apple juice and butter and chill overnight.
  2. For the mousse, soak gelatin according to package directions. Slightly heat 5 tablespoons of cream, dissolve the gelatine in it while stirring. Roughly chop the nougat and chocolate, melt in a warm water bath and stir in the gelatine mixture. Allow the nougat mixture to cool, stirring occasionally. Whip the remaining cream until stiff and fold in. Refrigerate for at least 3-4 hours.
  3. For the red wine plums, wash, halve and stone the fruit. Halve the vanilla bean lengthwise and scrape out the pulp with a sharp knife. Caramelize the sugar in a pan. Sauté the plums in it. Add the cinnamon stick, vanilla bean and pulp and deglaze with the red and port wine. Bring everything to a boil and simmer for about 1 minute. Place in a sieve, catching the liquid. Remove the cinnamon stick and vanilla bean.
  4. Boil the red wine stock, thicken with cornstarch mixed with a little water. Remove from the heat, add the plums again, stir in the plum brandy and let everything cool down.
  5. Preheat the oven to 150 degrees (convection). Using a teaspoon, scoop off small portions of dough and place well apart on a baking tray lined with baking paper. Bake cookies for 10-15 minutes until golden brown. Pull off the tin with the paper, allow to cool, detach from the paper.
  6. Using a pointed tablespoon dipped in hot water, scoop out dumplings from the mousse and place on dessert plates. Serve with the red wine plums and the almond biscuits.

Per portion: approx. 560 kcal, 6 g protein, 29 g fat, 52 g carbohydrates

The Halloween Menu

The Appetizer

Ham sausages wrapped in pizza dough straight from the oven vault.

For 16 pieces: 8 ham sausages (approx. 65 g each)

1 pack (400 g) fresh tin pizza dough (refrigerated shelf)

1⁄2 small frisee salad

250 g cherry tomatoes

1 can(s) (212 ml) corn

3 tbsp apple cider vinegar

salt, pepper, sugar

3 tbsp oil

Mustard and Ketchup baking paper wooden skewers

Preparation: 30 minutes

1. Cut the sausages in half, crosswise for the mummies. Unroll the dough and start from the short side.

2. cut into 32 approx. 1 cm wide strips (best done with a pizza cutter).

3. Preheat the oven (electric stove: 200 °C/convection oven: 175 °C/gas: see manufacturer). Line the baking sheet with parchment paper. Wrap 2 strips around each half of a sausage, leaving some space for the face and eyes at one end of the sausage.

4. Place on the baking sheet and bake in the hot oven for 12-15 minutes.

5. In the meantime, for the salad frisée, clean, wash, pluck into small pieces and drain. Wash and halve tomatoes. Drain corn. Whisk together vinegar, salt, pepper and sugar. Beat in the oil.

6. Mix the lettuce, vegetables and vinaigrette together.

7. For the eyes, dab mustard and ketchup on top with a wooden skewer. Arrange the salad and sausage mummies. Ketchup tastes good with it.

The Main Course:

Pumpkin soup with chestnuts

For 4 persons:

5 small Hokkaido pumpkins (approx. 500 g each)

8 tbsp oil

1/2 tsp ground cinnamon

2 teaspoons sweet paprika

Salt pepper

100 g baguette bread

250 grams of potatoes

1 onion

2-3 cloves of garlic

200 g pre-cooked vacuum packed chestnuts (chestnuts)

1 tsp sugar + something to taste

1.3 l vegetable stock

2 fresh bay leaves + maybe a few tips for garnish

1-2 tbsp balsamic vinegar

baking paper

preparation time: 90 minutes

1. Wash pumpkins. Quarter and deseed 1 pumpkin and dice the flesh. Cut a top off the remaining pumpkins. Deseed the pumpkins and lids, place everything on a baking sheet lined with baking paper. Mix 6 tbsp oil with cinnamon and paprika powder, season generously with salt and pepper and brush the inside of the pumpkin with it

2. Bake in the preheated oven (electric stove: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) on the lower rack for 35-45 minutes (test with a stick to see if the flesh is soft). Cut the bread into slices, place on a baking rack and slide over the squash about 10 minutes before the end of the cooking time

3. Meanwhile peel the potatoes, onion and garlic. wash potatoes. Dice onion, garlic and potatoes. Heat 2 tablespoons of oil in a saucepan, sauté the onion and garlic until translucent, add the chestnuts and sauté. Dust with 1 tsp sugar, add potatoes and pumpkin flesh, sauté briefly. Season with salt and pepper. Deglaze with broth, add bay leaf, bring to the boil and cook covered for 25-30 minutes. Remove from the stovetop and finely puree with a hand blender. Season again with salt, pepper, vinegar and sugar

4. Pour the soup into the pumpkins. Arrange the lids and pumpkins on plates, sprinkle with paprika and serve with the toasted bread. Garnish with bay leaves if you like

The Dessert:

Raspberry bloodshot zombie eyes

For 4 persons:

100g + 50g + 50g sugar

1 bag of raspberry jelly

300 g frozen raspberries

6 sheets of white gelatin

400 grams of whipped cream

100ml milk

1 packet of vanilla sugar

1 kiwi

25 g dark chocolate

wooden skewer

Preparation time: 50 minutes:

1. For the red jello, mix 100 g sugar and jelly powder in a saucepan. Stir in 1⁄2 l of cold water. Heat while stirring until the sugar has dissolved, but do not boil! Pour jelly into a flat dish and chill for approx. 5 hours.

2. Thaw raspberries.

3. For the panna cotta, soak the gelatine in cold water. Bring the cream, milk, 50 g sugar and vanilla sugar to the boil and simmer over a low heat for about 10 minutes. Remove from the stove and let cool for about 1 minute.

4. Squeeze out the gelatine and dissolve in the hot cream mixture while stirring. Pour into four small round molds or cappuccino cups (each approx. 125 ml). Let cool down. covered min.

5. Chill for 4 hours.

6. For the eyes, peel the kiwi and cut off 4 slices (use the rest of the kiwi for something else). Steam the kiwi slices in a little water for about 30 seconds. Lift out and drain on kitchen paper.

7. Puree the raspberries and 50 g sugar with the hand blender. Strain the puree through a fine sieve. Break the chocolate into pieces and melt in a hot water bath. Allow to cool slightly.

8th. Loosen the edge of the panna cotta with a sharp knife. Briefly dip the molds in hot water and invert the panna cotta onto a dessert plate. Place 1 slice of kiwi on each panna cotta for the eyes and put 1 dollop of chocolate in the middle of the kiwi for the pupil.

9. Spread 1 tablespoon of raspberry sauce in a ring on the panna cotta. Spread in a streak with a wooden skewer.

10 Tear jelly into pieces with a spoon. Spread around the panna cotta with the rest of the raspberry sauce and serve immediately.

Sourcream pancakes without flour

2 package of vanilla sugar (Dr. Oetker)

60 g sugar

3 eggs

170 ml milk

130 g sour cream (14%)

sunflower oil

mix everything together and frie in a pan

google/facebook/https://kochenmituns.com/quark-pfannkuchen-ohne-mehl-in…/

Jäger toast baked with cheese

ingredients

1 cup of crème fraîche

8 slices of cheese, Gouda (toast-sized slices)

4 slices of toast bread

700 g pork loin

600 grams of mushrooms

2 small onions

salt to taste

pepper to taste

preparation

1. First trim the pork loin, cut into medallions and season with salt and pepper. Then finely chop the onion, clean and slice the mushrooms.

2. At night, fry the medallions in a little oil for about 3 minutes on both sides and keep warm. Briefly sauté the onions in the same pan in a little clarified butter or margarine. Then add the mushrooms and fry until they have a nice colour. Season with salt and pepper, stir in the crème fraîche, bring to the boil and season with salt and pepper.

3. Toast the toast, spread the loin over the toast, top with the mushrooms and top with the cheese. Bake in the oven until the cheese has melted.

Jägertoast mit Käse überbacken, zum Sattessen – LECKERS REZEPTE (gettastyrecipes.com)

Bottomless onion tart

ingredients

500 g onion(s), white, finely chopped

some cumin powder

200 g Emmental cheese, grated

200 grams of flour

200ml milk

200 g smoked ham, diced

1 teaspoon ground pepper, black

3 egg(s)

preparation

First mix all the ingredients together in a bowl with a spoon. Now onions and cheese, then ham, pepper, eggs and possibly cumin. After that, slowly mix the flour and then the milk. The order of the ingredients is not that important. I also do it as described here, but this is certainly not a must. Then bake in the preheated oven at around 200°C on the middle rack for 30 to 40 minutes (preferably in a silicone mold!!!)

Zwiebelkuchen ohne Boden – einfach und lecker ! (elkoukii.com)

christmas dessert

ingredients

for 11 glasses:

500g cottage cheese

500g mascarpone

1/2 organic orange juice and zest

5 tbsp sugar

2 cups of cream

3 packs vanilla sugar

500g raspberries frozen or fresh

3 tbsp brown sugar

some pink food coloring or raspberry juice to color the cream Cottage cheese, mascarpone,

orange juice and zest,

sugar and

1 pack. vanille sugar.

preparation

Beat the vanilla sugar in the food processor until creamy.

In the meantime, whip the cream with 2 pieces of vanilla sugar and carefully fold in about 3/4 of the cream. Provide glasses…

Divide the cream into 2 bowls.

I colored one half with some Wilton food coloring.

Now you can layer.

Distribute the pink cream to the 11 glasses, then put the raspberries on top. Sprinkle them with the brown sugar and carefully distribute the light cream on top.

Finally, you fill the remaining cream in a piping bag and put a cream tuff on each dessert.

Weihnachts Dessert – Einfach Nur Lecker

snow white dessert

ingredients

1 kg of red jelly from the refrigerated shelf

600 g low-fat quark

250 ml cream

6 tablespoons vanilla sugar

10 tablespoons grated chocolate

preparation

1. put the red jelly in a bowl

2. Next, whip the cream with the vanilla sugar until stiff, then add the low-fat quark and stir well

3. Now spread the quark mixture well over the red fruit jelly mixture

4. Sprinkle grated chocolate on top

Schneewittchen Dessert ratzfatz weggefuttert! – Kochen Mit Uns

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