Der Beitrag Wild Garlic Risotto erschien zuerst auf kitchensplace.
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My wild garlic risotto is fresh and delicious and goes perfectly with spring salads, fish and meat. Together with sweet shallots and parmesan, this creamy risotto is a real eye-catcher on the spring table. While everything is turning green outside, the kitchen is also preparing for spring. This wild garlic risotto is light and delicious!
By the way, I picked the wild garlic for this recipe myself! I spotted it on a hiking door (the smell of garlic in the forest suddenly couldn’t be overlooked) and cut off a small bundle. It doesn’t get any fresher! And it was worth it – because the wild garlic risotto in the evening was just incredibly tasty and fresh. Nevertheless, you should be careful that you find the right amount of wild garlic. Too much can no longer make this risotto pleasant. So I recommend: Season to taste, season to taste, season to taste!
If you fancy even more risotto variations, then have a look at one of mine Recipe collection around! In addition to this wild garlic risotto, you will also find many other variations.
Wild Garlic Risotto
Ingredients
- 150g risotto rice
- 1 bunch wild garlic
- 1 shallot
- 1 clove garlic
- 20g butter
- 30g parmesan
- 1l vegetable stock
- salt, pepper
- some olive oil
- For the wild herb salad:
- 1x wild herb salad
- 3 tbsp rapeseed oil
- 1 tbsp vinegar
- 1 tbsp pomegranate vinegar
- 1 tsp sugar
- salt, pepper
Directions
- Step 1 Finely dice shallot and garlic and sauté in a little olive oil. Add the risotto rice and fry briefly. Then deglaze with a little vegetable stock and bring to the boil while stirring .
- Step 2 Finely chop the wild garlic and add to the risotto. Bring everything to a simmer at 3/4 of the temperature and keep pouring in the vegetable stock .
- Step 3 When the grain is still firm to the bite, grate the parmesan and stir in with the butter. Now only add as much stock as the consistency is desired. Let the risotto finish
- Step 4 For the salad, mix rapeseed oil with vinegar and season with salt, pepper and sugar. Then marinate the salad .
- Step 5 Serve both together.
If you like, you can me too here on Pinterest and pin the following picture.
Der Beitrag Wild Garlic Risotto erschien zuerst auf kitchensplace.
]]>Der Beitrag Grandma’s salad dressing with cream erschien zuerst auf kitchensplace.
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Salad dressing is sure to come in a hundred if not a thousand different variations. Some like it sour, others prefer sweet. Personally, my favorite is Grandma’s salad dressing, which is a combination of both. The basis of the salad dressing is of course vinegar and oil. In the case of oil, it is particularly important in this recipe that no olive oil is used, but a more neutral vegetable oil (e.g. sunflower oil or rapeseed oil). Then add some sugar as well as fine onion cubes and cream. There is also corn as an add-on, but of course that can be varied as desired.
Now we come to the salad for: I prefer to use a nice, juicy and fresh lettuce. I like the mix of soft and crisp leaves because this mix makes the salad so balanced and varied. Compared to iceberg lettuce, where all the leaves are rather firm and crunchy, the lettuce is the best choice for grandma’s salad dressing. But it also works wonderfully with romaine lettuce or other types of salad.
Overall, this salad is a perfect accompaniment to potatoes, fish and meat. Sometimes I eat it just like that – as a main meal. If you are interested in other recipes from my grandma, then take a look at the recipe Grandma’s cucumber-salad or Grandma’s turkey schnitzel .
Nutritional information per serving of Grandma’s Salad Dressing
Calories: 195 – Protein: 2g – Fat: 19g – Carbs: 4g
Grandma's salad dressing with cream
Ingredients
- 3-4 tbsp. canola oil
- 1-2 tbsp. vinegar
- 1 tbsp. sugar
- 1 small onion
- 1/2 can corn
- 100g cream
- 1 lettuce
- salt, pepper
Directions
- Step 1 Cut the onion into small cubes. Mix oil and vinegar with sugar and season with salt and pepper. (Tip: If you like it more sour, increase the proportion of vinegar in relation to the oil. If you like it sweeter, add a little more sugar.)
- Step 2 Add the cream and stir everything together .
- Step 3 Wash the lettuce and pluck / cut into bite-sized pieces. Make sure to cut out the solid parts of the stalk .
- Step 4 Finally stir the corn into the dressing, add the lettuce leaves and mix everything together.
If you like you can find my Pinterest here and pin the following picture.
Der Beitrag Grandma’s salad dressing with cream erschien zuerst auf kitchensplace.
]]>Der Beitrag Smashed potatoes with garlic erschien zuerst auf kitchensplace.
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Smashed potatoes are super easy to prepare, can be varied with all sorts of marinades or herbs and are the potato trend par excellence! I prefer to serve them as a side dish or prepare them as a great snack in between. The nice thing about this recipe is that they are super easy and super quick to make. Actually, you hardly need to pay attention to them and only have to follow a few steps to prepare the delicious potatoes.
What exactly are smashed potatoes? Perhaps you also know them by the term squeezed potatoes, because they are actually small potatoes (I prefer to use triplets) that are first boiled until soft and then crushed or squeezed with their peel. The squashed potatoes are then coated with oil and other herbs / spices and baked until crispy in the oven. The result is a mixture of baked potatoes and fried potatoes.
If you are in the mood for more side dish recipes, then take a look at mine Recipe collection around. In addition to these crushed potatoes, you will find many other side dishes or main dishes there.
Nutritional information per serving of smashed potatoes
Calories: 326 – Protein: 4g – Fat: 23g – Carbs: 25g
Smashed Potatoes with garlic
Ingredients
- 14 triplets
- 3-4 tablespoons olive oil
- 2 cloves garlic
- 1 pinch sea salt
- pepper
- parsley and basil to serve
Directions
- Step 1 Wash the triplets and boil them in water until soft. Then pour off and let cool down briefly .
- Step 2 Preheat the oven to 160 degrees circulating air. Meanwhile, finely chop the garlic cloves and stir together with olive oil, salt and pepper .
- Step 3 Line a baking sheet with parchment paper, place the triplets on top and flatten them with a glass or large spoon. Brush the crushed potatoes with the olive oil and garlic mixture and then bake in the oven for 20 minutes .
- Step 4 Serve with chopped parsley, extra sea salt and basil.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Smashed potatoes with garlic erschien zuerst auf kitchensplace.
]]>Der Beitrag Rigatoni al forno with lentils erschien zuerst auf kitchensplace.
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Rigatoni al forno is available in dozens of different variations. What they all have in common is that they are topped with delicious cheese. For my variant, I opted for a vegetarian rigatoni variation consisting of a mild lentil sauce with tomatoes, onions, garlic and spices. For the perfect Rigatoni al forno I still need creamy mozzarella to bake the Rigatoni crispy and of course a homemade bechamel sauce, which rounds off this recipe.
If you like, you can of course modify this recipe as you like. Whether with minced meat, ham, peas or paprika – Rigatoni al forno can be baked with anything. Take a look at my others Pasta recipes around if you feel like it.
Nutritional information per serving of Rigatoni al forno
Calories: 452 – Protein: 21g – Fat: 11g – Carbs: 67g
Rigatoni al forno with lentils
Ingredients
- 250g rigatoni
- 1 can red lentils (265g)
- 1 can chopped tomatoes (400g)
- 1 tbsp tomato paste
- 1 onion
- 2 cloves garlic
- 10g butter
- 1 tbsp flour
- 200-400ml milk
- 1 mozzarella
- salt, pepper, nutmeg, Italian herbs
- some oil for the pan
Directions
- Step 1 Cook the rigatoni in salted water until al dente. Preheat the oven to 160 degrees convection
- Step 2 In the meantime, finely dice the onion and garlic and fry them in a little oil in a deep pan. Stir in the lentils and mix with the tomato paste .
- Step 3 Bring the lentils to a boil and deglaze with the chopped tomatoes. Season with salt and pepper and stir in about 1 teaspoon of Italian herbs. Simmer the sauce over low heat for 5 minutes
- Step 4 drain the pasta and mix with the lentil sauce. Then melt the butter in a saucepan over 3/4 heat, whisk in the flour and stir in the butter-flour sponge with milk. Bring the sauce to a boil until it thickens. Season to taste with salt, pepper and nutmeg. (Tip: The sauce should be somewhat thick. Therefore, stir in more or less milk depending on your taste)
- Step 5 Now place the pasta in the sauce in a baking dish and cover with the roux. Then slice the mozzarella and spread it on the casserole. Bake the casserole in the oven for about 25 minutes, until the mozzarella is golden brown.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Rigatoni al forno with lentils erschien zuerst auf kitchensplace.
]]>Der Beitrag Spaghetti with chanterelles erschien zuerst auf kitchensplace.
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Spaghetti with chanterelles not only sounds easy and delicious, but this recipe is too! Less than 30 minutes, a handful of ingredients, some fresh herbs and this incredibly delicious dish is ready on your table in no time at all. All you need for this dish is a few spaghetti, fresh or frozen chanterelles, some creme fraiche or Schwand as well as butter, salt, pepper, garlic and parsley.
Even if chanterelles are more of a seasonal product, they can certainly be used frozen here. Whether with fresh chanterelles or frozen from stock – this dish is always fun! For all mushroom and pasta lovers, you can conjure up a wonderful lunch or dinner for friends and family with this dish.
If you are in the mood for more pasta recipes, then take a look at my recipe category “ Pasta and rice ” around.
Nutritional information per serving of spaghetti with chanterelles
Calories: 420 – Protein: 15g – Fat: 13g – Carbs: 56g
Spaghetti with Chanterelles
Ingredients
- 150g spaghetti
- 400g chanterelles
- 10g butter
- 50g creme fraiche
- 1 clove garlic
- salt, pepper
- fresh parsley
Directions
- Step 1 Boil the spaghetti in salted water .
- Step 2 Meanwhile, fry the chanterelles in butter and add the chopped garlic. Pour the chanterelles with 1 ladle of pasta water and stir in the creme fraiche .
- Step 3 Season everything with salt and pepper and optionally stir in fresh chopped parsley.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Spaghetti with chanterelles erschien zuerst auf kitchensplace.
]]>Der Beitrag Tortellini in Tomatensugo mit Rucola erschien zuerst auf kitchensplace.
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A classic tomato sauce is actually simmered for a long time with lots of ingredients and herbs. In my recipe for tortellini with tomato sauce, I opted for the quick version by simply boiling a few fresh and sweet tomatoes with a little sugar and thyme until they turn into a delicious little sauce. Connoisseurs may now note that this is not a Sugo, but I can live with that. I could have called this recipe tortellini in tomato sauce, but then my SEO control zone might have complained that I have used this keyphrase before! 
Here to the recipe “Tortellini in Tomato Sauce” .
Anyway! Whether sugo or sauce – this recipe is simply delicious, easy to prepare and does not take 1.5 hours until the sauce is ready. Plus, you don’t need 10 different herbs and oils to achieve the perfect aroma. As usual, I use conventional ingredients that you can get in every supermarket and combine them into a delicious and inconspicuous recipe in a short time.
Nutritional information per serving of tortellini in tomato sauce
Calories: 313 – Protein: 16g – Fat: 9g – Carbs: 41g
Tortellini in Tomatensugo mit Rucola
Ingredients
- 200g Tortellini
- 250g Cherry Tomaten
- 1 EL Tomatenmark
- 1 TL Zucker
- frischer Thymian
- 80g Rucola
- Salz, Pfeffer
- Parmesan zum Servieren
Directions
- Step 1 Simmer 200g cherry tomatoes in a saucepan with water for 5 minutes so that the house peel off. Put the remaining tomatoes aside. After the skin has loosened, take the tomatoes out of the water, let them cool down briefly and peel off the skin. Then put the tomatoes back in an empty saucepan, sprinkle with sugar and simmer at medium temperature for 10 minutes .
- Step 2 Cook the tortellini in salted water until al dente .
- Step 3 Mash the tomatoes in the saucepan with a fork and season with salt and pepper. Pluck thyme and stir in. Then simmer covered for another 10 minutes .
- Step 4 Now mix the tortellini with the tomato sauce, stir in the remaining tomatoes and let everything simmer for another 5 minutes. Then serve with fresh rocket and grated Parmesan.
If you like, you can me too here on Pinterest and pin the following picture.
Der Beitrag Tortellini in Tomatensugo mit Rucola erschien zuerst auf kitchensplace.
]]>Der Beitrag Gnocchi with beans and tomatoes erschien zuerst auf kitchensplace.
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Gnocchi with beans and tomatoes sounds simple, but it’s super tasty. It is quick to prepare, filling, and staying below 500 calories. Overall, this recipe is a great and balanced recipe that tastes good and can be wonderfully integrated into everyday life. If you pay attention to the nutritional values, you win twice.
With just a few ingredients, you can conjure up a delicious gnocchip pan in under 30 minutes. All you need are your favorite gnocchi from the cooling shelf, green beans (fresh or frozen), juicy, sweet cherry tomatoes and basil. Otherwise we use the usual stocks of butter and oil as well as spices such as salt, pepper and nutmeg.
If you are in the mood for more gnocchi recipes, have a look at mine Category for gnocchi around.
Nutritional information per serving of gnocchi with beans and tomatoes
Calories: 453 – Protein: 9g – Fat: 13g – Carbs: 72g
Gnocchi with Beans and Tomatoes
Ingredients
- 400g gnocchi
- 150g French beans
- 10-15 cherry tomatoes
- 5g butter
- 1 tbsp olive oil
- salt, pepper, nutmeg
- fresh basil.
Directions
- Step 1 Heat butter and oil in a deep pan and roast the gnocchi on all sides for about 15 minutes until golden brown. After 10 minutes add the tomatoes in one piece and let them melt .
- Step 2 Meanwhile, boil water in a saucepan and blanch the beans in it. As long as the beans are still firm to the bite, add them to the gnocchi in the pan and fry them .
- Step 3 Season everything with salt, pepper and nutmeg. Finely chop the basil and stir in as well.
If you like, you can also find me here on Pinterest and pin the following picture!
Der Beitrag Gnocchi with beans and tomatoes erschien zuerst auf kitchensplace.
]]>Der Beitrag German potato pancakes with apple sauce erschien zuerst auf kitchensplace.
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I look back so fondly on the days when mom and grandma had juicy, thick potato pancakes with fresh applesauce. I used to be less interested in the fact that the whole house smelled of fried fat for days. Today it is surprising that the smell of fat that lasts for days often prevents me from making these delicious patties more often.
Nonetheless, every year of the jubilee it gets to the point that the smell of fat can’t keep me from my cravings for potato pancakes. Then all you have to do is peel the potatoes, close the doors, open all the windows wide and reach for the hot fat. How good that the dough for my potato pancakes is prepared super quickly and the whole procedure does not take longer than 45 minutes.
In the end, it is up to you whether you serve the potato pancakes with applesauce, beet juice or creme fraiche and salmon. Personally, I like it best soaked in lots of applesauce, but in the end that’s probably a matter of taste.
Nutritional information per serving of potato pancakes
Calories: 701 – Protein: 18g – Fat: 25g – Carbs: 95g
German potato pancakes with apple sauce
Ingredients
- 6-7 floury potatoes
- 1 white onion
- 2 eggs
- 3 tbsp flour
- Salt pepper
- Vegetable oil for frying
- Applesauce to taste
Directions
- Step 1 Peel the potatoes and chop them up with a grater or a food processor. Peel and grate the onion too.
- Step 2 Mix the potatoes and onions with the egg and flour and season with enough salt and pepper.
- Step 3 Heat a deep pan with oil to 3/4 of the heat. Put 2-3 tablespoons of the batter into the hot oil and bake the potato pancakes on both sides for 3-4 minutes until golden brown.
- Step 4 Drain the potato pancakes on paper towels or a wire rack and serve with applesauce.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag German potato pancakes with apple sauce erschien zuerst auf kitchensplace.
]]>Der Beitrag Gnocchi with Brussels sprouts erschien zuerst auf kitchensplace.
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Gnocchi with Brussels sprouts sounds like a great combo if you belong to the rare species that likes Brussels sprouts. Opinions are usually divided on the subject, because some love Brussels sprouts in season and others despise it. Personally, I believe that my Brussels sprouts taste buds only developed with advancing age, because until a few years ago I was one of those people who went to the drive in of a fast food restaurant just thinking about Brussels sprouts. Today, with a little more flavor, I can definitely eat Brussels sprouts. Even if not every day, but especially in combination with potatoes and a delicious sauce, it works quite well every now and then.
So one more reason to simply serve gnocchi with Brussels sprouts, because this dish is quick and easy to prepare and every vegetable tastes good with gnocchi. There is also a creamy white sauce and the quick dinner was perfect.
Nutritional information per serving of gnocchi with Brussels sprouts
Calories: 592 – Protein: 15g – Fat: 25g – Carbs: 74g
Gnocchi with Brussel Sprouts
Ingredients
- 400g gnocchi
- 400g Brussels sprouts
- 3 tbsp butter
- 1 teaspoon flour
- 400ml milk or plant-based milk
- Salt, pepper, nutmeg
- some rapeseed oil for the pan
Directions
- Step 1 Wash the Brussels sprouts and remove any dirty leaves. Then roast on all sides in a pan with 1 tablespoon of butter over medium heat for 10 minutes.
- Step 2 Meanwhile, melt the remaining butter in a saucepan and stir in the flour with a whisk. Pour in milk while stirring so that the flour dissolves and then bring to the boil while stirring at a higher temperature. Then turn down the temperature and season with salt, pepper and nutmeg .
- Step 3 Put the Brussels sprouts in the sauce and let it steep at low temperature.
- Step 4 Meanwhile, heat a little oil in the same pan and roast the gnocchi until golden brown on all sides. Sprinkle with salt and then add to the Brussels sprouts sauce.
- Step 5 Mix everything together and serve.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Gnocchi with Brussels sprouts erschien zuerst auf kitchensplace.
]]>Der Beitrag Gnocchi with goat cheese, caramelized pear and walnuts erschien zuerst auf kitchensplace.
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Gnocchi with goat cheese might sound a bit unusual at first glance, but this dish promises an incredible combination of different flavors. The sweetness of the pear goes perfectly with the sour goat cheese, the walnuts and thyme round off this interplay and the crispy gnocchi offer the perfect basis together with the creamy sauce. Overall, these goat cheese gnocchi are incredibly hearty, filling and soothing. But be careful: There is a real calorie bomb behind this dish.
If you are in the mood for more gnocchi recipes, then take a look under my keyword “Gnocchi” and discover many other of my gnocchi recipes.
Nutritional information per serving
Calories: 553 – Protein: 14g – Fat: 17g – Carbs: 82g
Gnocchi with goat cheese, caramelized pear and walnuts
Ingredients
- 400g gnocchi
- 80g goat cheese (preferably as a roll)
- 1 pear
- 1 tbsp cane sugar
- 30g goat cream cheese
- 50ml Cremefine 7%
- 20g walnuts
- Salt, pepper, thyme
Directions
- Step 1 Toast the gnocchi in a pan on both sides until golden brown. Sprinkle with a little salt and set aside.
- Step 2 Meanwhile, cut the pear into cubes and caramelize with cane sugar in a deep pan. Add the walnuts. Deglaze everything with cream and stir in goat cream cheese. Season the sauce with salt, pepper and thyme.
- Step 3 Stir in the gnocchi and let it steep for a moment. Then arrange the dish on a plate, add 2 slices of goat cheese and briefly gratinate them with a burner. Optionally serve with extra thyme.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Gnocchi with goat cheese, caramelized pear and walnuts erschien zuerst auf kitchensplace.
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