Mahlzeit - Food without Borders

This is a very simple recipe.    1 roll of puff pastry 8 oz of fresh raspberries raspberry jam Glaze Juice of half a lemon powder sugar Unroll the puff pasty and cut it into 6 equal size squares. Put raspberry jam down and then some fresh raspberries Fold over the empty corner and seal the seams. Take a fork and put a bit of pressure on the outside border, and then make little waves with the tip of the fork all around the seam. Preheat the oven to 375F. Line  a baking sheet with parchement paper and add all finished wedges on the sheet. Bake for 25 min or until golden brown. While in the oven, mix the lemon juice with the powder sugar to a thick paste.  Once baking is complete, pull the sheet out of the oven and put the lemon sugar glaze on the still hot wedges. Eat while they are still warm, but they are tasty when cold as well. -Mahlzeit-

Last weekend I saw a butterflied leg of land. Last night I did read up on lots of recipes.  My version: Calculate time for 4-5h of marinade In a bowl mix for the marinade 4 large cloves of garlic minced juice of 1/2 lemon and 1/2 lime 1/4 cup of olive oil 1/2 tsp of ground pepper 1/2 tsp of salt 1/4 tsp of dried thyme 1/2 tsp of all spice 2 fresh bay leaves (cut in half) 3/4 tsp of roughly chopped rosemary 1/2 tsp dried oregano In a flat dish, lay down the lamb flat. Drip over all the marinade and cover the surface. Turn it over and cover the other side. Cover and put it in a fridge for 4-5 hours. Turn over 1x an hour.  After 4h-5 hours, remove the dish from the fridge and let the meat come to room temperature. You may see the oil become liquid again. Turn it a couple of times during warm up. Preheat the oven to 420F. Grill on each side for about 10 minutes, depending on how thick the cut is. There are may ways to serve lamb. I opted for grilled potatoes and a tomato salad. -M...

This is a keeper.  1 slice of bacon, cut into small size pieces 4 Tbsp olive oil 1 large onion, chopped 1 pack of Eckrich Turkey Sausages, sliced 1 can of no salt added diced tomatoes 6 cups of low sodium tomato or veggie juice 1/2 of a 7oz jar of sliced pimentos 3/4 cup of famous Dave pickles slices, chopped a bit more. 1 tsp of curry powder 1 tsp of ground cumin 1 tsp of smoked paprika 2 tsp of Knorr Tomato Bouillon   In a pot, add the bacon and the olive oil, rander the fat, add the onions and let them get translucent. Then add the sausage slices and let them get a bit of color. Pay attention that the onions don't start to burn. After 7-10 minutes add all the remaining things. Bring it to a boil, turn the heat down. Let it simmer with a cover for about 20 minutes. This can be a a soup by itself. A sauce for noodles, rice or couscous. As a soup serve with a tbsp of sour creme and a slice of lemon, or just like this. -Mahlszeit-

This is a keeper. We need: 1 lbs ground turkey (85/15) 1 medium onion finely chopped 2 cloves of garlic, minced 1 tsp ground cumin 1 tsp coriander powder 1 tsp smoked paprika a little less then 1/2 tsp of cinamon 1/4 tsp salt and 1/4 tsp black pepper 1 egg 1/2 cup of breadcrumbs Preheat the oven to 375F (190C). Mix all of this in a bowl until it is completely mixed up. On a plate add some breadcrumbs and roll the balls in it.  Form balls slightly smaller then a tennis ball and put them on a baking sheet. I usually line the sheet with parchment paper. It makes it easier to clean. Bake for 20-25 minutes. My balls got a little larger. I baked mine about 30 minutes. Serve with couscous or pita bread and and a nice side salad. -Mahlzeit-

This week I ended up getting some organic chicken tenderloin. They were on sale. So I got 1 pack. A few days earlier I had made chicken curry, which was good, but I ended up not posting about it. This time it is really a keeper. We need (on the picture) 1 tsp of Knorr Chicken Flavor Bouillon 1 can of coconut milk 1/2 of a jar of green curry 1/2 tsp if ground ginger 1/2 tsp of ground coriander 1/4 tsp of ground cinamon 2 medium cloves of garlic mashed We also need (not on the picture) 1 cup of water 1 onion chopped 2-4 tbsp of olive oil salt/pepper to taste 1 lbs of chicken tenderloins cut into bite size pieces (any kind of chicken will work) Heat up the oil, add the onions and let them get translucent over medium heat. Add the chicken and cook for a few minutes, like 5-7 minutes. Stir it. The goal is not get color on the meat, just to sear the outside.  Add the water and the bouillon powder.  Bring it up to a boil and cook for a minute or 2. Add all the remaining things from t...