Rhubarb syrup

by | Jun 10, 2018

Rhubarb syrup

Rhubarb syrup for cocktails or lemonade.

 

The recipe for this rhubarb syrup is perfect to make even after the rhubarb season a delicious drink.

The preparation is really easy and you can enjoy the great rhubarb flavor all year round. No matter if you pour some of it into water, or make it into a delicious cocktail, the syrup is good for everything. However, you need to preserv it for a longer shelf life. But that’s not much work.

 

Incidentally, I read about the rhubarb syrup from Julia von Zartbitter and Zuckersüss and had to make one myself. She also has other great recipes on her blog, drop by is worth it!

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Rhubarb syrup

Zubereitungszeit 30 minutes
Kochzeit 15 minutes
Gesamtzeit 45 minutes

Zutaten

  • 1 kg Rhubarb
  • 1 Pcs. organic Lemon
  • 1 Pcs. Vanilla pod
  • 750 g Sugar
  • 750 ml Water

Zubereitung

  1. Wash the rhubarb and cut off the ends. Now cut the rhubarb stalks into small pieces without peeling.

  2. Wash the lemon and rub off the skin. Now halve and squeeze the juice. Halve the Vanilla pod and scratch out the seeds.

  3. Put the rhubarb, vanilla pod and seeds, lemon juice and peel in a saucepan and mix with the sugar. Put the lid on it and let stand overnight.

  4. The next day add the water and bring to a boil. Reduce the temperature and simmer for about 15 minutes.

  5. Put the rhubarb aside and let it rest for at least 2 hours.

  6. Then pass through a very fine sieve and catch the syrup.

  7. Fill the syrup in a large bottle for immediate use and refrigerate. So it is about 14 days preserved.

    Or preserve for the shelf in small glasses/bottles.

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Grilled green asparagus

by | Mai 6, 2018

Grilled green asparagus

Grilled green asparagus, not just a side dish.

 

What could be better in the asparagus season with this beautiful weather to make a BBQ, and in addition to a great meat also some asparagus from the grill. Grilled green asparagus works as a side dish, but also as an main course. We recently had a decent portion of it with the delicious herb pull apart bread with mozzarella for dinner and no steak missing.

Although life on the land has one or the other disadvantage, such as the lack of fast internet, but you get great asparagus almost directly from the field. The asparagus farmer of trust, has super fresh asparagus and you know what you get. No asparagus that has been on the road for days and maybe sprayed with pesticides on the field, the extra cost is worth it!

The first asparagus dish for this year is super easy. You just have to prepare a few things, off to the grill and that’s it. While the asparagus is grilling, you have time to put your legs up and enjoy a glass of wine. This is free time.

 

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Grilled green asparagus

Zubereitungszeit 5 minutes
Kochzeit 10 minutes
Gesamtzeit 15 minutes
Portionen 2 Portions

Zutaten

  • 500 g green Asparagus
  • 1/2 Pcs. Organic lemon
  • 2 stalk Thyme
  • 2 clove Garlic
  • 2 Tbsp. Olive Oil
  • Salt
  • Pepper

Zubereitung

  1. Wash the asparagus, drain and cut off the ends. Wash the lemon and thyme, halve the lemon and shake the thyme dry.

  2. Press the garlic cloves flat with a knife, rub off the shell of one lemon half and then cut the half into slices.

  3. Preheat the grill and place the asparagus, garlic, slices of lemon and thyme on it. Spread approximately 2 tablespoons of the olive oil over it and then grill the asparagus with not too much heat.

  4. Just before the end, add the remaining olive oil and the lemon zest and season with salt and pepper.

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Tomato Salad from colorful tomatoes

by | Jul 31, 2016

Tomato Salad from colorful tomatoes

For a nice tomato salad you don’t need always red tomatoes.

The recipe for this tomato salad is just a coincidence. Last time we went for shopping, I stood in front of a shelf with tomatoes in all shapes and colors. Right after the thought how great the tomatoes look, the thought came that I should make some nice salad from it.

In addition to a great tomato photo, what I posted already yesterday on Facebook, I made this colorful salad. The aim to me was to make not something unusual or complicated, it is a very simple and delicious tomato salad. The taste of the summer, simple and also can be made with ordinary red tomatoes. So grab some tasty tomatoes and enjoy.

As ground I took a HORI vinyl stone tile, which was kindly provided by casando.de.

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Tomato Salad from colorful tomatoes

A perfect summer salad.
Menüfolge Salad, Side Dish
Zubereitungszeit 15 minutes
Gesamtzeit 15 minutes
Portionen 2 Portions

Zutaten

  • 750 g Tomatoes
  • 1 Pcs. red Onion
  • 1 Tbsp. Vinegar
  • 2 Tbsp. Olive Oil
  • 5 Stalks Basil
  • Salt
  • Pepper

Zubereitung

  1. Wash the tomatoes, dry them and cut into wedges, quarters, slices or pieces.
  2. Peel, halve and slice the onion. Pick the basil leaves from the stalks and cut into fine strips.
  3. Place the tomatoes, onion and basil in a bowl, add oil and vinegar. Mix everything together and season to taste with salt and pepper.

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Colorful pasta with melted tomatoes and mozzarella

by | Mai 7, 2016

The colorful pasta with melted tomatoes fits perfectly on a beautiful summer day.

Finally this a weekend with nice weather and the colorful pasta with melted tomatoes fits perfectly. This course is once again quite simple and also works with any other pasta. I got the pasta as a present and therefore I used the colorful pasta.

The colorful pasta I have been given, among other things, as a birthday present. My friends follow the recipes and photos on my blog and wanted to contribute and be part of a recipe. So I’ve come up with a simple pasta recipe, which fits perfectly on a hot summer day. Add to that a glass of white wine or a great beer and the evening is perfect.

As ground I took HORI Laminat, which was kindly provided by casando.de.

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Colorful pasta with melted tomatoes and mozzarella

The perfect summer dish.
Menüfolge Main Course
Zubereitungszeit 15 minutes
Kochzeit 15 minutes
Gesamtzeit 30 minutes
Portionen 2 Portions

Zutaten

  • 200 g colorful pasta
  • Salt
  • 125 g Mini Mozzarella Balls
  • 4 Stalks Basil
  • 1 Pcs. red Onion - small
  • 200 g Cherry Tomatoes
  • 20 g Pine Nuts
  • 2 Tbsp. Olive Oil
  • Pepper

Zubereitung

  1. Cook the pasta in boiling salted water until al dente and drain.
  2. Meanwhile, drain the mozzarella balls. Pick the basil leaves from the stems and cut, except for a few to decorate, into strips.
  3. Peel, halve and cut the onions into rings. Wash the tomatoes, drain and relieve the green.
  4. Roast the pine nuts until golden brown in a frying pan. Remove and let cool.
  5. In a saucepan, heat the olive oil and sauté the onions. Add the tomatoes and wait until they start to burst.
  6. Then remove the pan from the heat and add the pasta, mozzarella and basil. Mix all and season with salt and pepper.
  7. Transfer to plates, sprinkle with pine nuts and decorate with basil leaves.

Cherry Shortbread Pie

by | Aug 22, 2015

It’s still cherry season, so start the next cherry pie. A delicious cherry shortbread pie.

Cherries are still everywhere around in the shops and in the markets, just waiting to be made into a delicious cake. Today, I give you the recipe for a great cherry shortbread pie therefore without much text.

The preparation of the cake is actually again very simple, but the result was amazing. A super juicy cherry pie with crispy bottom and crumble. What do you want more in summer? More Cherries in a cake is not possible, so ran to the oven, bake it and have fun.

Kirsch-Shortbread-Pie

Kirsch-Shortbread-Pie-2

Kirsch Shortbread Pie
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Cherry Shortbread Pie

Cherries are simply delicious, and in the cherry season it makes sense to work just on those red things to great cakes.
Menüfolge Cake
Zubereitungszeit 20 minutes
Kochzeit 1 hour
Gesamtzeit 2 hours 20 minutes
Portionen 16 Pieces
Kalorien 222 kcal

Zutaten

For the Dough:

  • 150 g Butter - soft
  • 75 g Sugar
  • 25 g brown Sugar*
  • 275 g Flour
  • 1 Pinch Salt

For the Filling:

  • 500 g Cherries
  • 300 g Sour Cherry Jam
  • 2 Tbsp. Cornstarch
  • Icing Sugar* - for dusting

Zubereitung

Dough:

  1. Scale the butter with the sugar, flour and salt in a bowl and knead into a shortcrust pastry.
  2. Press 2/3 of the shortbread dough in a greased, floured baking tin (26 cm Ø) as the base and sides. Use a fork to prick several times, cover with baking paper and distribute peas on it (or other legumes or special ceramic or metal balls) and bake in preheated oven at 175°C top/bottom heat to bake about 10 minutes blind.
  3. Remove the shortbread from the oven, remove peas and baking paper and bake another 5 minutes.

Finishing:

  1. Wash, halve and remove stone from the cherries. Mix the cherries with jam and starch. Distribute cherry mass on the cake and spread the remaining batter in sprinkles on it.
  2. Bake the cake 40-45 minutes. If the margin is too dark, cover with aluminum foil.
  3. Take the pie out of the oven, let cool and sprinkle with powdered sugar before serving.