Uncategorized Archive - kitchensplace

Egg Benedict

Corinna — Sat, 02 Nov 2019 10:30:59 +0000

In this post I will show you a popular recipe for breakfast: Egg Benedict on a really good sandwich with lettuce, tomatoes, avocado and crispy fried bacon. There is of course hollandaise sauce and some parsley.

Do you know those cozy Sundays on which you have a lot of time and are totally in the mood for a special and unusual breakfast? I love these days and spend a lot of time there in the morning in the kitchen at home. With a lot of love I prepared this great breakfast on one of the past Sundays: a poached egg Benedict on a crispy fresh slice of bread with well-dressed lettuce, tomatoes, avocado cream and fried bacon.

How to prepare poached egg for egg Benedict well has to be learned. It didn’t work for me the first time either, but it’s the same as always: practice makes perfect. If you have never boiled a poached egg, I definitely recommend a tutorial at YouTube to look at. Alternatively, I wrote you instructions in the recipe.

Nutritional information per serving:

Calories: 416 – Protein: 18g – Fat: 24g – Carbs: 31g

This recipe has no ratings just yet.

Egg Benedict

02/11/2019

Servings: 1

Prep: 10 min

Cook: 40 min

Total: 50 min

Difficulty: easy

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By: Corinna

Ingredients

1 slice gray bread
1 egg
10g mixed lettuce
1/2 tomato
100g bacon
25g guacamole
15g hollandaise
1 tablespoon olive oil
1/2 teaspoon vinegar
1/2 teaspoon sugar
a little lemon juice
vinegar for cooking
salt, pepper

Directions

Step 1 Bring a small pot of water to a boil with a good splash of vinegar. Crack the egg and set aside in a small bowl. Using a spoon, stir a swirl into the water in the pot. Tip: The swirl should be so heavy that you can see the bottom of the pot. Now you have to be quick: Pour the egg into the strudel so that the egg white turns around the yolk.
Step 2 Let the egg cook in the pot for about 3-4 minutes
Step 3 Meanwhile, fry the bacon in a pan.
Step 4 For the salad dressing, season olive oil with vinegar, sugar, salt and pepper and a little lemon juice. Then toss the mixed salad in it and lay it out on a slice of gray bread. Slice the tomato and place it on the salad. Spread the avocado cream over the tomatoes and lay the fried bacon on top. Finally, take the poached egg out of the water and place it on the sandwich. Serve with hollandaise sauce.

If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.

Der Beitrag Egg Benedict erschien zuerst auf kitchensplace.

Parmesan Risotto with Braised Tomatoes

Corinna — Mon, 21 Oct 2019 09:30:49 +0000

In this post I’ll show you my simple recipe for Parmesan risotto with braised tomatoes. A basic recipe for many different risotto variations that the whole family will enjoy.

Risotto is really something delicious, especially because you can combine it with so many great ingredients. My recipe for Parmesan Risotto with Braised Tomatoes is the ideal basis for many different risotto variations. Quick and easy to prepare, my Parmesan Risotto is also a great accompaniment to fish and meat. You only need a few ingredients, including risotto rice, shallots, butter and parmesan.

My simple Parmesan Risotto is light and airy and tastes great like fresh Parmesan. The combination with warm stewed tomatoes ensures a fresh and fruity taste experience. If you want, you can still garnish this risotto with spinach or rocket. If you are in the mood for more risotto variations, take a look under the keyword Risotto around.

Nutritional information per serving:

Calories: 435 – Protein: 16g – Fat: 25g – Carbs: 35g

This recipe has no ratings just yet.

Parmesan Risotto with Braised Tomatoes

21/10/2019

Servings: 2

Prep: 10 min

Cook: 40 min

Total: 50 min

Difficulty: easy

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By: Corinna

Ingredients

150g risotto rice
150g cocktail tomatoes
500ml water
1 shallot
1 clove garlic
1 tsp olive oil
10g butter
50g parmesan
salt, pepper, nutmeg
optional: white wine to deglaze

Directions

Step 1 Finely chop the shallot and garlic. Heat a pot with some olive oil and sauté the shallot and garlic in it. Then add the risotto rice, stir and let it stand for a short time. Optionally, deglaze with a dash of white wine.
Step 2 Pour the risotto rice with water until the rice is just covered. Then simmer over medium heat, stirring, until the liquid has evaporated. Repeat the process until the water has been used up. Meanwhile, place the tomatoes on the vine on a baking tray in the oven
Step 3 Grate the Parmesan cheese and stir into the risotto together with the butter.
Step 4 Season to taste with salt, pepper and nutmeg. Then serve together with the stewed tomatoes.

If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.

Der Beitrag Parmesan Risotto with Braised Tomatoes erschien zuerst auf kitchensplace.

Focaccia with zucchini, olives and sun-dried tomatoes

Corinna — Thu, 15 Aug 2019 08:30:58 +0000

In this post, I’ll show you how to prepare a delicious Mediterranean focaccia with fresh zucchini, olives and sun-dried tomatoes.

A focaccia can be something really nice at a barbecue party, an evening together with friends or family or just as a great snack in front of the TV. I especially like focaccia when it’s fluffy and slightly salty. With this variant, I opted for a Mediterranean combination of zucchini, olives and dried tomatoes for my focaccia, which is rounded off with a little sea salt to make a great bread.

The preparation of this focaccia is very simple: You can make a yeast dough from flour, water, olive oil, salt, sugar and a little dry yeast. You then leave this covered for an hour in a warm place so that the focaccia is also nice and fluffy later. To do this, I recommend that you just briefly heat the oven to 50 degrees, put the dough in it and switch the oven off again. This creates an optimal temperature for your yeast dough.

Meanwhile you can cut the zucchini for the focaccia into thin slices, halve the olives and remove stones if necessary and quarter the dried tomatoes. When the dough has risen, all you need to do is knead it lightly and roll it out on a baking sheet lined with baking paper. Finally, the zucchini slices, olives and sun-dried tomatoes are gently pressed into the dough on the surface. Now you let everything go briefly again and then finish baking it in the oven.

Nutritional information per half of focaccia:

Calories: 593 – Protein: 15g – Fat: 18g – Carbs: 92g

This recipe has no ratings just yet.

Focaccia with Zucchini, Olives und sun-dried Tomatoes

15/08/2019

Servings: 1

Prep: 1 hr 15 min

Cook: 25 min

Total: 1 hr 40 min

Difficulty: easy

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By: Corinna

Ingredients

150ml water
250g spelt flour
1x dry yeast
1/2 tsp. salt
1/2 tsp. sugar
3 tbsp. olive oil
1 small zucchini
20g dried tomatoes
1 handful olives

Directions

Step 1 Mix the dry yeast with water and sugar. Then add the flour and salt and knead into a dough. Finally, knead in the olive oil.
Step 2 Leave the dough to rise in a warm place for about 1 hour. Then spread it on a baking tray lined with baking paper and let it rest for a short while.
Step 3 Cut the zucchini into thin slices and spread them on the dough together with the olives and the tomatoes. Then bake at 160 degrees O/U for about 25 minutes.

If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.

Der Beitrag Focaccia with zucchini, olives and sun-dried tomatoes erschien zuerst auf kitchensplace.