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Ingredient: Salt

Coconut-Rice

Coconut-Rice

A recipe that somewhat had its origin in a remaining food, but it turned out to be rather good.

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Cocosrice
Course fast, Main Dish
Cuisine Asian
Servings
Course fast, Main Dish
Cuisine Asian
Servings
Instructions
  1. Just mix all ingredients (besides the peaches) together and add gradually water, as the rice needs it. If you are in the more sweet food, you could also use the sugar water from the peaches can.
  2. Season with plenty of salt, ingwer, curry and Kurkuma
  3. When the rice is soft, add the quartered peaches (and let them get softer for a while)
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(Sweet) Curry Sauce

(Sweet) Curry Sauce

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(Sweet) Curry Sauce
The classical sauce with any kind of sausage, fries and mayonnaise!
Course Sauce
Servings
Ingredients
Course Sauce
Servings
Ingredients
Instructions
  1. Peel the apple and chop it into small pieces
  2. Pour the coke into a pot, add the apple pieces and condense it to about 100ml
  3. Use a handheld blender to puree the apples in the coke sirup
  4. Add the ketchup
  5. Season everything with the curry powder, vinegar, chili sauce and salt.
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Plumcake

Plumcake

A classical German cake in autumn is the plum cake. It is basically a must to eat it with whipped cream.

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Plumcake
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Mix all ingrediences (besides the plums...) and let it grow for about 30-40 minutes in a warm place, covered by a wet towel. Probably it won't grow really high, but that is normal.
  2. Half the plums, take the stone away and wash them
  3. Roll the dough onto a baking tray, and place the plums over it. Place them somewhat standing and overlapping.
  4. Put it into the Oven in around 200 (C) degrees for 25-35 minutes, until the plums are getting soft and brown.
  5. Take it out and sprinkle sugar over it. Depending on the sweetness of the plums, you need different amounts...
  6. Serve it with whipped cream
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Zwiebelkuchen

Zwiebelkuchen

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Zwiebelkuchen
Traditional southern German recipe that is also prepared in Alsace. Available in many different ways. The traditional version is done with bacon, sour-creme and cheese, here is a vegan version of it.
Course Main Dish
Cuisine French, German
Servings
4 people
Ingredients
Dough
Topping
Course Main Dish
Cuisine French, German
Servings
4 people
Ingredients
Dough
Topping
Instructions
Dough
  1. Start with the dough, as it takes the most time to prepare. For that, add all ingredients (flour, water, salt, yeast) for the dough into a kitchen aid machine and let it mix it for 25 minutes at low speed.
  2. Bring the bowl to a warm place (e.g. the technical room), cover it with a wet line towel and let it rest there for 2 hours, better 4-5 hours (or if you are in a hurry for less, but at least 60 minutes)
Topping
  1. Peel the onions and cut it in slim slices, and sweat the onion.
  2. Add the smoked tofu (or whatever similar is available, minced soya works as well, then just add more smoked salt)
  3. Taste the mixture with smoked salt until it clearly has some smoky taste.
  4. Roll the dough with a bit of flour onto a baking tray (either a large rectangle or then two/three round ones)
  5. Spread the vegan sour-creme on the dough (a bit more than tomato sauce of a pizza). Depending on the type of sour-creme you might need more, as some of them get too liquit and they sink into the dough.
  6. Then add the onion/tofu mix from the pan over the sour-creme
  7. Cover everything with some vegan cheese. If you do not have vegan cheese, you could also use the same cover that I describe in the lasagna, but I would leave there all the herb away)
  8. Place it into the oven for 20-25 minutes at 200 degrees (This obviously varies also with the type of cheese and the sour-creme)
  9. After baking you can give some parsley over the Zwiebelkuchen.
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Mushroom Stroganoff

Mushroom Stroganoff

Also a vegan version of this classical dish.

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Mushroom Stroganoff
Course Main Dish
Cuisine Russian
Servings
Ingredients
Course Main Dish
Cuisine Russian
Servings
Ingredients
Instructions
  1. Fry the onion brownish and deglaze with the veggie stock.
  2. Add the mushrooms (halfed or quartered, depending on the size), the garlic and the pickle to it.
  3. Fry for a while and add the cream/milk and the tomatoe puree.
  4. Season with the thyme (carefully...) and the black pepper.
  5. Serve with rice.
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