Schlagwort: toast

[:de]Harissa-Möhren mit Ziegenkäse, pochiertem Ei und Salat auf Buttertoast[:en]Harrisa Carrots with goats cheese, poached egg and lettuce on buttered toast[:]

[:de]

Keine Lust und Zeit lange zu kochen? Hey, ich versteh euch! Aber ein anständiges ausgewogenes Essen soll es schon sein, gell? Diese Harissa-Möhren mit Ziegenkäse, pochiertem Ei und Salat auf Buttertoast sind total einfach und machen muss man dabei sehr wenig! Zudem schmecken sie seeeehr lecker! Vor allem in der Kombination mit den anderen Zutaten ergibt sich eine ausgewogene Mischung aus Texturen und Aromen.

Für dieses Gericht könnt ihr übrigens wunderbar irgendwelche Reste verwenden, die noch bei euch herumlungern! Älteres Brot? Kein Problem, das wird sowieso getoastet! Ein paar Blätter Grünzeug, das noch im Kühlschrank liegt, das kann Salat, Babyspinat, junger Mangold oder Wildkräuter sein. Ich mag Ziegenfrischkäse sehr gerne und ich hatte welchen im Haus, aber auch Mozzarella, Feta oder etwas ähnliches nach eurem Geschmack lässt sich hier verwenden.

Die Möhren habe ich erst mit etwas Dampf gegart und dann nochmal normal bei Ober-/Unterhitze. Wer nur normale Funktionen nimmt einfach nur Ober-/Unterhitze.

Harissa-Möhren mit Ziegenkäse, pochiertem Ei und Salat auf Buttertoast

Vor einem Jahr: die fruchtigste Erdbeermarmelade der Welt

Vor drei Jahren: Saftige Hefewaffeln

Vor vier Jahren: Crêpe mit mariniertem grünen Spargel und geräuchertem Lachs

Vor fünf Jahren: Cantucchini

Harissa-Möhren mit Ziegenkäse, pochiertem Ei und Salat auf Buttertoast

nach einem Rezept von Naturally Ella

ergibt: 1 Portion

Zutaten:

  • 4 Möhren
  • 2 EL Harissa
  • 1 – 2 Scheiben Brot, nehmt was euch schmeckt und ihr zu Hause habt (ich hatte selbstgebackenes Weißbrot zu Hause)
  • Butter
  • 3 – 4 Blätter Salat (oder eine kleine Handvoll Babyspinat, Baby-Mangold, Wildkräuter, etc)
  • 25 g Ziegenfrischkäse
  • 1 EL Olivenöl
  • 1 TL Zitronensaft oder einen aromatischen Frucht-Balsamico (ich habe einen guten Orangen-Balsamico verwendet)
  • Meersalz
  • schwarzer Pfeffer, frisch gemahlen
  • 1 Ei

Die Möhren schälen, die Enden abschneiden und in 1/2 cm dicke Scheiben schneiden. Mit dem Harissa in eine Auflaufform geben und gleichmäßig vermengen. Bei 200° C Ober-/Unterhitze 20-30 Minuten garen bis sie noch etwas Biss haben.
Alternativ: 20 Minuten bei 180° C Heißluft mit 25% Dampf garen und dann nochmal 10 Minuten bei 200° C Ober-/Unterhitze.

In der Zwischenzeit das Brot toasten und mit Butter bestreichen. Mit dem Salat belegen.

Das Ei in einem flachen Topf pochieren. Darauf achten, dass das Wasser nicht mehr kocht, wenn man das Ei ins Wasser gibt.

Den Ziegenfrischkäse zerbröckeln und mit Olivenöl, Balsamico/Zitronensaft und den Möhren vermengen. Mit Salz und Pfeffer würzen.

Die Brote mit Möhren und Ei belegen. Das Ei mit Salz und Pfeffer würzen und sofort servieren!

[:en]

No time and you are not up to cooking? Hey, I get you! But a balanced diet is everything, right?
These harissa carrots with fresh goats cheese, poached egg and lettuce on buttered toast is so easy and quick to whip together! And it’s just delish! Especially this combination of all the ingredients yields in a perfect mixture of aromas and textures.

This dish is also great for using up any leftovers! Old bread? No problem, toast it! The leftover greens in your crisper drawer are good here: lettuce, baby spinach, baby swiss chard or wild herbs. I love fresh goats cheese and have always some at home, but mozzarella, feta or something else you prefer is fine, too.

I steamed the carrots first in the oven, then cooked the normally with top/bottom heat. But you can also just bake them with top/bottom only.

Harissa-Möhren mit Ziegenkäse, pochiertem Ei und Salat auf Buttertoast

One year ago: the most fruity strawberry jam on the planet

Three years ago: luscious yeast waffles

Four years ago: crêpe with marinated green asparagus and smoked salmon

Five years ago: cantucchini

Harrisa Carrots with goats cheese, poached egg and lettuce on buttered toast

adapted from Naturally Ella

yields: 1 portion

Ingredients:

  • 4 carrots
  • 2 Tbsp harissa
  • 1 – 2 slices bread of your choice (I used homemade white bread)
  • butter
  • 3 – 4 leaves of lettuce (or a small handfull of baby spinach or baby swiss chard or wild herbs etc), washed, rinsed and spinned dry
  • 25 g fresh goats cheese
  • 1 Tbsp olive oil
  • 1 tsp lemon juice or an aromatic fruity balsamico (I used a good orange balsamico)
  • fine sea salt
  • black pepper, freshly ground
  • 1 egg

Peel and trim the carrots, slice in 1/2 cm coins. Mix with the harissa in a baking dish. Bake at 200° C top/bottom heat for 20 – 30 minutes until they are done, but still firm to the bite.
Optional: 25% steam and 180° C hot air for 20 minutes, then turn to 200° C top/bottom heat for 10 minutes.

In the meanwhile:

Toast the bread and smear with butter.

Add the lettuce on the bread.

Poach the egg in a shallow pot. Be aware: the water should not boil when putting the egg into the water.

Crumble the goats cheese and mix with the olive oil, lemon juice/balsamico and the carrots. Season with salt and pepper.

Put the carrots on the lettuce and the egg on top. Season with salt and pepper and serve in an instant!

[:]

French Toast oder Arme RitterFrench Toast

Update: Für das deutsche Rezept nach unten scrollen!

I told you about the ultimate french toast. I promised to blog about it. And this is it:

French Toast

 I didn’t made this recipe up myself. That’s because I was never a fan of french toast. For me french toast was always eggy, soggy and so not worth making. But I’m always open to like things I do not like. By the way, I’m still looking for recipes, that will make me love cauliflower and brussel sprouts.

Well, this recipe did make me love french toast. It’s a revelation. It’s not soggy and not eggy. It will taste great with maple syrup, like this:

French Toast

 Or with cinnamon-sugar, like this:

French Toast

Do not use the supermarket toast! I won’t begin the toast discussion again, I think you know what I’m talking about. If not, read about it here.

I used the homemade toast for this. It was just perfect. If you don’t want to bake it yourself, buy a bread with texture inside, which is not too fluffy. Otherwise the french toast will be soggy and there is no way to get a soggy toast firm and crispy again.

Thank you, Jennifer!

Vor einem Jahr: Rhabarber-Streusel-Kuchen

French Toast

nach einem Rezept von Foodess

für 2-3 Personen

Zutaten:

  • 80 ml Vollmilch
  • 2 Eier
  • 1 EL Ahornsirup
  • 1 Prise Salz
  • 6-8 Scheiben gutes Toastbrot (z.B. dieses), je nach Größe des Brotes und eures Hungers
  • Butterschmalz

Die Milch mit den Eiern, Ahornsirup, Vanilleextrakt und Salz in einer flachen Schüssel verschlagen. Zwei große Pfannen auf mittlere Hitze erwärmen. Etwa 1 EL  Butterschmalz pro Pfanne hineingeben. Warten bis es geschmolzen ist. Das Brot in die Eiermischung legen, dann umdrehen. Es sollte sich vollgesaugt haben, aber nicht lätschig sein. Etwas abtropfen lassen. Die Toasts anbraten. Es sollten 3 Toasts in eine Pfanne passen. Anbraten bis sie goldbraun sind, dann umdrehen. Wenn er rundherum goldbraun ist, die Mitte fest und der Toast leicht knusprig ist, ist er fertig.

Mit Ahornsirup und/oder Zimtzucker servieren.

Wenn ihr noch etwas von der Ei-Mischung übrig habt, hebt sie in einem Behälter im Kühlschrank auf, und macht am nächsten Morgen nochmal eine Ladung French Toast!

I told you about the ultimate french toast. I promised to blog about it. And this is it:

French Toast

 I didn’t made this recipe up myself. That’s because I was never a fan of french toast. For me french toast was always eggy, soggy and so not worth making. But I’m always open to like things I do not like. By the way, I’m still looking for recipes, that will make me love cauliflower and brussel sprouts.

Well, this recipe did make me love french toast. It’s a revelation. It’s not soggy and not eggy. It will taste great with maple syrup, like this:

French Toast

 Or with cinnamon-sugar, like this:

French Toast

 Do not use the supermarket toast! I won’t begin the toast discussion again, I think you know what I’m talking about. If not, read about it here.

I used the homemade toast for this. It was just perfect. If you don’t want to bake it yourself, buy a bread with texture inside, which is not too fluffy. Otherwise the french toast will be soggy and there is no way to get a soggy toast firm and crispy again.

Thank you, Jennifer!

One year ago: Rhubarb-Streusel-Cake

French Toast

adapted from Foodess

for 2-3 persons

Ingredients:

  • 80 ml whole milk
  • 2 eggs
  • 1 Tbsp maple syrup
  • pinch of salt
  • 6-8 slices of good white sandwich bread, depending on the size of the bread and your hunger
  • clarified butter or butter for the skillet

Whisk the milk, eggs, maple syrup, vanilla extract and salt together in a shallow bowl. Heat two large skillet at medium heat. Add the (clarified) butter. About one tablespoon per skillet. Wait until melted. Dip the bread in the egg mixture, turn around. It should be soaked, but not soggy. Let it drip off a bit. You don’t want to create a egg lake around your toast. Cook the toasts. 3 toasts should fit in one skillet. Cook until golden brown, than turn on the other side. The centre should be firm and the toast lightly crisp.

Serve warm with maple syrup or cinnamon-sugar.

If you have some egg mixture left, store it in a shallow airtight container and make another batch the next morning!

ToastbrotToast

Update: Für das deutsche Rezept nach unten scrollen!

Today we talk about toast or sandwich bread.

You know that kind of toast bread lying in the supermarkets. Full of air, missing flour. Mostly just wheat. Squishy texture. To talk about bread here, is ridiculous.

But it’s easy to have on hand, either stored in the fridge for weeks or in the freezer.  It’s good for a quick breakfast, if there’s no more bread or granola in the house. Sad, but happens. I also use mine for meatballs or meatloaf. And of course for sandwiches. But just toasted. I’d never understood, why people don’t toast their toast. Creepy.

Toast

I don’t like sloppy bread. Bread just isn’t used to be sloppy or squishy or something similar. Coming from „the country of bread“, I just know.

I always considered toast from the supermarket as „ok“. Not good – not bad. Bu then I baked my own a few weeks ago. And it was a revelation. It’s so much better, you can even eat it untoasted and it’s good that way. It tastes like bread. It’s firm, but not too firm. You can vary with the flours. I made it with wheat and another with rye and wheat (50/50). I loved the rye-wheat one.

You can also freeze it. And if you want to take out single slices from the freezer, cut it first, freeze it then.

Toast

It did get even better, as I made french toast, which I was never a fan of. But I got a recipe in the hands, which called itself a revelation, too (recipe follows). The problem often which french toast is, that the bread (because often used toast from the supermarkets) gets soggy immediately through and through. And you don’t get a thoroughly soaked toast crispy again. But a soft french toast just isn’t right. And delicious. So this toast bread is the solution. It’s perfect for this purpose. Too.

What’s really convincing here is, that there’s not a lot work involved. Mixing together, short waiting, mixing, waiting longer, form the bread, wait again and bake. So it’s perfect for preparing, when you are already making something else at home. So you can take a look at it from time to time, while not investing a lot of time.

So my advise is to bake your own, if you don’t have access to good one.

Toast

Toastbrot

nach einem Rezept von Marzipan

ergibt: ein 25 cm Brot

Zutaten:

  • 400 g Mehl (verwende was du magst, nur keine Type 405; Ich hab einmal 550 Weizenmehl verwendet und einmal Weizen und Roggen 50/50 gemischt)
  • 1 TL Salz
  • 1 TL Zucker
  • 1 EL Trockenhefe
  • 225 ml Milch
  • 2 EL or 30 g Butter
  • 100 ml Wasser

Die trockenen Zutaten mischen.

In einer kleinen Kasserole die Milch mit der Butter erwärmen, bis die Butter geschmolzen ist. Das Wasser dazugeben. Die Mischung sollte lauwarm sein (sonst abkühlen lassen).

Die Butter-Milch-Mischung in das Mehl schütten und kneten, bis ein homogener Teig entsteht. Mit Folie oder einem feuchten Geschirrtuch abdecken und 20 Minuten gehen lassen.

Nochmal kneten, bis der Teig glatt ist und sich etwas von der Schüssel löst. Es ist normal, dass der Teig klebrig ist und an euren Fingern kleben bleibt. Wieder abdecken und 45-60 Minuten gehen lassen, bis der Teig sich in der Größe verdoppelt hat.

Eine Kastenform ausfetten.

Die Arbeitsplatte leicht bemehlen und den Teig aus der Schüssel nehmen. Den Teig in einen langen Laib formen. Dabei den Teig rollen und leicht drücken. Den Teig mit der Naht nach unten in die Form geben und die Form wieder abdecken. Nochmal 45-60 Minuten gehen lassen. Es kann sein, dass der Teig bis zur Kante hochgeht, je nach Formgröße und Mehlart.

Den Ofen auf 200° C vorheizen.

Das Brot 35 Minuten backen, bis es goldbraun ist. Wenn man ein Thermometer reinsteckt, sollte es im Brot 95° C anzeigen.

Aus der Form holen und auf einem Gitter abkühlen lassen.

Today we talk about toast or sandwich bread.

You know that kind of toast bread lying in the supermarkets. Full of air, missing flour. Mostly just wheat. Squishy texture. To talk about bread here, is ridiculous.

But it’s easy to have on hand, either stored in the fridge for weeks or in the freezer.  It’s good for a quick breakfast, if there’s no more bread or granola in the house. Sad, but happens. I also use mine for meatballs or meatloaf. And of course for sandwiches. But just toasted. I’d never understood, why people don’t toast their toast. Creepy.

Toast

 I don’t like sloppy bread. Bread just isn’t used to be sloppy or squishy or something similar. Coming from „the country of bread“, I just know.

I always considered toast from the supermarket as „ok“. Not good – not bad. Bu then I baked my own a few weeks ago. And it was a revelation. It’s so much better, you can even eat it untoasted and it’s good that way. It tastes like bread. It’s firm, but not too firm. You can vary with the flours. I made it with wheat and another with rye and wheat (50/50). I loved the rye-wheat one.

You can also freeze it. And if you want to take out single slices from the freezer, cut it first, freeze it then.

Toast

 It did get even better, as I made french toast, which I was never a fan of. But I got a recipe in the hands, which called itself a revelation, too (recipe follows). The problem often which french toast is, that the bread (because often used toast from the supermarkets) gets soggy immediately through and through. And you don’t get a thoroughly soaked toast crispy again. But a soft french toast just isn’t right. And delicious. So this toast bread is the solution. It’s perfect for this purpose. Too.

What’s really convincing here is, that there’s not a lot work involved. Mixing together, short waiting, mixing, waiting longer, form the bread, wait again and bake. So it’s perfect for preparing, when you are already making something else at home. So you can take a look at it from time to time, while not investing a lot of time.

So my advise is to bake your own, if you don’t have access to good one.

Toast

Toast Bread

adapted from Marzipan

yield: one 25 cm loaf

Ingredients:

  • 400g bread flour (play with what you like; I used wheat 550 flour and I made another with rye and wheat flour mixed 50/50)
  • 1 tsp salt
  • 1 tsp sugar
  • 1 Tbsp dry yeast
  • 225ml milk
  • 2 Tbsp or 30g butter
  • 100ml water

Mix the flour, with the sugar, dry yeast and salt in a medium bowl.

In a small saucepan heat the milk with the butter, until the butter has melted. Add the water. The mixture should be lukewarm. Pour the milk in the flour mixture and let it knead (or knead it yourself) shortly, until  just combined.  Cover the bowl with a damp kitchen towel or plastic wrap and let it rest for 20 minutes.

Knead again, until the dough is smooth and comes of the sides of the bowl a bit. It’s normal that the dough is a bit sticky here and sticks to your finger when touched. Cover again with the damp towel or plastic wrap and let the dough rise until doubled, for about 45-60 minutes.

Butter your loaf pan.

Take the dough out of the bowl on a lightly floured surface. Shape the dough into a loaf. Don’t knead. Just roll, push lightly and shape it. Place the dough in the buttered pan, with the seam downside.

Cover the pan again with the damp towel or plastic wrap. Let it rise again for 45-60 minutes.

The dough rises until the rim of the pan, maybe above it, too. Depending on the size of you pan and the flour mixture you used.

Preheat the oven to 200°C.

Bake the loaf for 35 minutes, until golden brown. If you stick an thermometer inside the loaf it should register 95°C. Transfer to a rack to cool.