Sonntag, 29. Januar 2012

Paella


The whole day the temperature did not climb over -1.5 C. We had some snow and tonight the temperature will drop to -7 C and upcoming much deeper the following days. The winter is not over yet. He simply decided to arrive later. Therefor I am cooking a spanish dish! This is my way to tell winter to go back were it did come from - not from spain for sure...
Paella is wellknown and I guess there is no need for another recipe. There must be trillions on the internet but not mine a mixed freestyle paella.

Paella
Den ganzen Tag war es heute schweinekalt - unter dem Gefrierpunkt und über Nacht soll die Temperatur noch mehr in den Keller gehen, bis zu -7 Grad. Die nächsten Tage wird es noch eisiger. Der Winter ist also noch nicht vorbei. Er ist einfach ein wenig verspätet angekommen. Aber ich koche heute ein spanisches Gericht. Das ist meine Art den Winter dahin zurückzuschicken, wo er hergekommen ist - garantiert nicht aus Spanien.
Paella ist überbekannt. Ich glaube keiner braucht ein weiteres Rezept. Es muss geschätzte Trillionen davon im Web geben, aber eben nicht meins: freestyle Paella Surf'n turf.

For 3-4 persons / für 3-4 Personen:
  • 2 cups (cup= 240 ml) short grain rice - non sticky variety:  Best spanish but japanese rice is a wonderful substitute. / 2 Tassen Rundkornreis, spanischen oder japanischen. Auf keinen Fall klebrigen Reis wie z.B. für Milchreis benutzen.
  • 2 rabbit thighs, deboned, bones set aside,  meat cut in small chunks / 2 Kaninchenkeulen, entbeint, Knochen aufbewahrt, Fleisch in kleine Stücke geschnitten
  • a few slices chorizo / einige Scheiben Chorizo
  • 2 tablespoons bacon cubes / 2 Essl. Speckwürfel
  • 1 big pointed red bell paprika, cut in chunks / 1 großen roten Spitzpaprika, in Stücke geschnitten
  • 1 handfull green string beans / 1 handvoll grüne Bohnen
  • 1 cup fine peas  (just frozen peas, no can please) / 1 Tasse Erbsen (tiefgefrorene, bloß keine Dose)
  • 1 big onion, diced / 1 große Zwiebel in Würfelchen geschnitten
  • 1 garlic glove, sliced / 1 Knoblauchzehe, in Scheibchen
  • 4 tablespoons tomatoe chunks (can) / 4 Essl. Tomatenstücke aus der Dose
  • olive oil / Olivenöl
  • 8 raw tiger prawns, shells on / 8 Tiger prawns, roh in Schale
  • 1 cup mixed seafood: mussels and baby squids, calmar tubes in chunks (available precooked frozen) / 1 Tasse Meeresfrüchte: kleine Tintenfische, Muscheln, Stücke von Tintenfischtuben (gibt es vorgekocht und tiefgefroren)
  • 1 tablespoon sweet mild chilli powder / 1 Essl. Paprika
  • 1 teaspoon smoked chilli powder / 1 Teel. geräuchertes Chilipulver
  • black pepper, freshly ground / Schwarzer Pfeffer, frisch gemahlen
  • 1 small pinch cumin / 1 Prise Kreuzkümmel
  • 1 small pinch cinnamon / 1 Prise Zimt
  • a few saffron threads soaked in 50 ml dry sherry / einige Safranfäden in 50 ml trockenem Sherry eingeweicht
  • 3 cups chicken broth / 3 Tassen Hühnerbrühe
  • salt / Salz

Just heat a good amount olive oil in a big pan with high rim. Roast onion, rabbit chunks and bones, bacon and later on chorizo until well browned, push aside, get rid of bones. Roast bell pepper and tomatoe chunks in the middle of the pan while stiring until the juices are almost gone, scrape the pan to set lose all the good roasting particles, add rice, roast and stir for a minute, add broth, spice and saffron with sherry.  Stir, add beans and peas, stir again. Close with a lid or foil and let simmer on low heat about 15 minutes. Stir, layer the prawns on top of the rice, close lid again and give it about 10 minutes more.  Shortly before the rice is done sprinkle the once frozen seafood on top. Close lid and simmer until seafood is hot:  Just 2 minutes more. Adjust seasoning with salt, saltiness depends on the broth.
The rice should be soft but grains still holding their form and they should have soaked up all the liquids.
This is so not diet food.... but hot and spicy and filling!

Ordentlich Olivenöl in einer großen Pfanne mit hohem Rand erhitzen. Zwiebeln, Kaninchenstücke und -knochen, Speck und (ein bisschen später) Chorizo darin schön braun rösten. Alles zum Rand schieben und die Knochen entfernen. Paprika und Tomatenstücke in der Pfannenmitte braten bis alle Flüssigkeit verkocht ist, dabei gut umrühren und den Pfannenboden hin und wieder abschaben, um die Röststoffe zu lösen. Reis dazugeben und unter Rühren eine Minute anbraten. Mit Brühe ablöschen, Gewürze sowie Sherry und Safran hinzufügen. Bohnen und Erbsen darunter rühren. Mit einem Deckel schließen und auf kleiner Flamme 15 Minuten simmern lassen. Umrühren und Prawns auf den Reis legen. Deckel wieder schließen und nochmals 10 Minuten simmern lassen. Kurz bevor der Reis gar ist, werden die aufgetauten Meeresfrüchte darauf verteilt. Deckel wieder schließen und einfach noch 2 Minuten erhitzen lassen. Mit Salz abschmecken.

Der Reis sollte weich sein aber nicht zerfallen und alle Flüssigkeit aufgesogen haben. Absolut keine Frühjahrsdiät dafür heiß, scharfwürzig und füllend!

Crispy Oatmeal cookies made of boring muesli - Knusprige Haferkekse aus ödem Muesli

Making good use of untasty goods / aus unleckerem Zeugs was leckers basteln

Muesli not tasty / unlecker

tasty / lecker
A few month ago husband bought himself a new muesli mixture - he is always on the search of a good one. I am not a fan of this premixed stuff. His muesli mixtures will content lots of big rolled oats and raisins for sure - they are cheap fillers, these producers are no idiots and some spare other ingredients. If I am going to eat muesli I use fine 5 grain flakes (cheap), soaked in water and mixed with grated apple and plain lean joghurt, sometimes pimped up with  fresh berries or banana - no sugar and such.This time it must have been a really boring one because he opened the bag, tried some and that it was. The bag lingered in the shelf on and on - neglected. I looked at it: big oat flakes (what else), some tried fruits and some almonds. No wonder...
I could have thrown it away but I decided to use it up with cookies. First I ground the muesli into a coarse flour by using my electric mill and made a cookie dough.

Vor einigen Monaten versuchte sich mein Göttergatte im Muesli-Kauf - er ist immer auf der Suche nach dem perfekten Muesli. Ich mag diese Fertigmischungen nicht. Zumeist enthalten sie sowieso nur dicke große Hafeflocken und öde Rosinen (möglichst billige Füllstoffe) mit noch irgendwas spärchlichem.  Diese Hersteller sind schon nicht blöd. Mir genügt mein billiges 5-Korn Schrot, eingeweicht in Wasser mit geriebenem Apfel und etwas fettarmen Joghurt - hin und wieder gönne ich mir dazu noch Banane oder ein paar frische Beeren, um das ganze noch etwas aufzupeppen - kein Zucker nötig.
Dieses mal muss er ein besonders unleckeres erwischt haben: Große Haferflocken, ein paar Rosinen und Trockenbeeren und ein paar ungeschälte Mandeln. Die Tüte wurde folglich einmal aufgemacht und das wars. Seitdem fristet sie ein verschämtes Dasein im Küchenschrank. Musste weg oder? Ich habe mich entschieden das ganze einfach wegzubacken: Haferkekse!  Zunächst wurde das öde Muesli in meiner elektrischen Mühle zu einem groben Mehl vermahlen und dann zu Teig verarbeitet.


Ingredients / Zutaten (13 big american style cookies / 13 große Cookies)

  • 100 g ground muesli (oats and oats and 3 almonds and some raisins) / 100 g gemahlene Mueslimischung (viel Haferflocken, vielleicht 3 Mandeln und einige Rosinen)
  • 100 g flour / 100 g Mehl
  • 100 g brown sugar / 100 g brauner Rohrzucker
  • 130 g butter (melted), 130 g Butter (geschmolzene)
  • 1 egg yolk / 1 Eigelb
  • 1 teaspoon baking powder / 1 Teel. Backpulver
  • 1 cup dried fruits (black and yellow sultanas and cranberries) soaked in 1 shot whisky with 1 very small pinch tonka bean (just grate a few small dust grains) / 1 Tasse getrocknete Früchte (dunkle und gelbe Sultaninen, Cranberries) eingeweicht in ein Gläschen Whisky mit 1 sehr kleinen Prise geriebener Tonka-Bohne (einfach ein paar Körnchen abraspeln)
  • 1 pinch cinnamon / 1 Prise Zimt
  • small pinch salt / 1 kleine Prise Salz

Mix dry ingredients, add egg and butter and dried fruits. Quickly stir into a dough, knead it a little bit by hand. Form walnut sized balls and place them on a baking sheet covered with parchment paper. Leave a lot of space between the balls, flatten them only a little. Bake at 180 C about 15 minutes or until golden brown. Let the cookies cool on the baking sheet. Fresh from oven they will be soft and crumbly after cooling they become firm and crunchy.

Trockene Zutaten vermengen, Ei, Butter und Trockenfrüchte dazugeben und schnell zusammen rühren, danach nur kurz per Hand kneten. Walnussgroße Bällchen formen und gut verteilt in einigem Abstand auf ein Backblech mit Backpapier setzen. Etwas abflachen und bei 180 C Grad ca. 15 Minuten backen bis sie schön golden sind. Auf dem Backblech abkühlen lassen. In heißem Zustand sind die Kekse noch etwas weich und krümelig. Sie werden nach dem Abkühlen fest und knusprig.

Samstag, 28. Januar 2012

Duck Soup with Soba / Entensuppe mit Soba-Nudeln

This is a soup based on a japanese Nabe recipe. Yesterday I found some pretty cheap duck thighs on sale and remembered this recipe but I could not find some ingredients mentioned. So I prepared the soup with some subsitutes. The Nabe called for white turnips and water cress: I took carrot and parsnip.  I am always fine with substitutes, in fact I tend to change recipes to my own liking most of the time.

Diese Suppe basiert auf einem japanischen Nabe-Rezept. Als ich gestern sehr günstig Entenkeulen ergatterte, fiel mir dieses sofort wieder ein, aber ich konnte einige der Originalzutaten nicht finden. Also habe ich einfach mit Ersatz gearbeitet: Anstelle von kleinen weißen Rübchen und Brunnenkresse, habe ich einfach Möhre und Pastinake verwendet. Tatsächlich halte ich mich sowieso kaum an Rezepte und ändere immer irgendetwas ganz nach eigenem Geschmack.


Duck soup

Ingredients 2-3 persons / Zutaten 2-3 Personen
  • 1.7 l water / 1.7 l Wasser
  • 1 bigger piece Kombu / 1 größeres Stück Kombu
  • 2 duck thighs, deboned, meat cut in small cubes, bones set aside  /  2 Entenkeulen, entbeint, Knochen beiseite gelegt
  • 1 small parsnip, cut in match sticks / 1 kleine Pastinake, gestiftelt
  • 1 small carrot, cut in match sticks / 1 kleine Möhre, gestiftelt
  • 1 big spring onion, trimmed into green part and white part / 1 Frühlingszwiebel, getrennt in weißen und grünen Part
  • 5 Shiitake, stems removed, caps sliced / 5 Shiitake Pilze, Stiele entfernt, Hüte in Scheiben geschnitten
  • 4 tablespoons soy sauce / 4 Essl. Sojasauce
  • 3 tablespoons sake / 3 Essl.Sake
  • 2 tablespoons mirin / 2 Essl. Mirin
  • salt / Salz
  • chilli flakes / Chiliflocken
  • 100 g Bugwheat Soba per person / 100 g jap. Buchweizennudeln (Soba) pro Person

Heat up water with duck bones, spring onion greens and kombu and let simmer on medium heat for 20 minutes. Skim from time to time. Get rid of bones, kombu and spring onion greens. Water content should be reduced to 1.2 l.
Add soy sauce, sake, mirin, meat, mushrooms to the broth and simmer for 10 - 15 minutes, add carrots and parsnips and simmer 5 more minutes. Add Spring onion (white part sliced) and  season with chilli and maybe a little salt.
Meanwhile cook soba until done (2 minutes) add to soup and serve in an instant before the noodles get too soggy.

Wasser mit Entenknochen, grünem Teil der Frühlingszwiebel und Kombu aufkochen und 20 Minuten auf mittlerer Hitze köcheln lassen.  Hin und wieder den Schaum abschöpfen. Kombu und Knochen sowie Zwiebelgrün entfernen.  Durch das Kochen sollte der Wassergehalt auf 1.2 l reduziert sein.
Sojasauce, Sake, Mirin, Fleisch, Pilze in die Brühe geben und 10 - 15 Minuten simmern,  Möhrenstifte und Pastinakenstifte hinzufügen und weitere 5 Minuten köcheln lassen. Den weißen Teil der Frühlingszwiebel in Scheiben schneiden und dazugeben. Mit Chili und ggf. Salz abschmecken.
Zwischenzeitlich die Soba Nudeln kochen (nur 2 Minuten) und zur Suppe geben. Sofort servieren, sonst werden die Nudeln zu weich und labbrig.

Sonntag, 22. Januar 2012

Tunken / to dip: Blog event Tunken

Tunken ist so ein schönes deutsches Wort. Man hört es kaum noch. Mittlerweile heisst es nämlich dippen. Ein typisch denglisches Wort. Was dippe ich gerne, alles mögliche und unmögliche: Corissant mit Marmelade!!! in Milchkaffee zum Beispiel.  Dann schwimmt die Marmelade ud Butter so schön oben auf...

Tunken is a beautiful german word but you won't hear it a lot nowadays. Tunken means to dip something or it is used as noun for Tunke which is sauce. Germans tend to use a lot of english vocabulary in their language or something what sounds like english. One of the new idioms is "dippen" (german-english=denglish for to dip).  What do I like to dip? Many things, some maybe a little bit surprising: Croissant with jam!!! dipped in coffee with milk for example, butter and jam afloat...

Für den Blog-Event Tunken präsentiere ich heute:  Wels-Fischstäbchen in Sauce Tartar tunken.
For the blog event "Tunken" today I present: Catfish fingers to dip into Sauce tartar

Wels ist ein wirklich langweiliger Fisch, den man durch diese Zubereitungsart schön aufpeppen kann. Und es schmeckt zudem teuflisch gut vielleicht zu gut (ganz schlecht für die Hüften). 

Catfish is somehow boring but with this preparation it tastes nice, maybe too nice (not good for the hips):

Fischstäbchen: / fish fingers
350 g Welsfilet / 350 g Catfish fillet
1 Ei / 1 egg
2 Essl. Mehl / 2 tablespoons flour (all purpose)
50 ml Wasser / 50 ml water
1/2 Teel. Salz / 1/2 teaspoon salt
1 Tasse Maismehl (feines Polentamehl) / 1 cup corn flour (finely ground yellow corn flour for Polenta)
1 Essl. Cajun Gewürz / 1 tablespoon Cajun seasoning
1 Zitrone, nur den Saft / 1 lemon, juice only
300 ml Öl für den Wok / 300 ml oil for the wok

Nicht zu fette / lean Sauce Tartar aka Tunke:
100 ml Mayonnaise / 100 ml mayonnaise
100 ml Joghurt, griechischer Art 3.5% Fett i. Tr. / 100 ml yoghurt, greek style, medium fat content
1 Essl. Kapern / 1 tablespoon capers
1 Cornichon / 1 small gherkin
1 kleines hartgekochtes Ei / 1 small hard boiled egg
1 Teel. Dijonsenf / 1 teaspoon french mustard
Salz/Pfeffer frisch gemahlen / salt and pepper freshly ground
ein Spitzer Zitronensaft / a few drops lemon juice
einige Estragonblätter /some tarragon leaves

Zubereitung:

Mayonnaise (selbst gemacht oder gekauft) mit dem Joghurt und fein gehacktem Ei, fein gehacktem Cornichon, grob gehackten Kapern, gehacktem Estragon, Senf, einer Prise Salz und Pfeffer, Zitronensaft verrühren.

Wels in fingerdicke Streifen scheiden (quer zur Mittelachse). Mit etwas Salz und Zitronensaft beträufeln. Mehl und Ei mit Wasser zu einem eher dickflüssigen Teig rühren. Mit Cajun Gewürz, etwas Salz anreichern. Wels zunächst durch den Teig ziehen, dann durch das Maismehl (möglichst alle Seiten gut panieren). Im Wok  jeweils 5 Stück frittieren bis die Fischstäbchen schön golden sind. Auf Küchenpapier abtropfen lassen. Sofort verspeisen. Einfach ein Fischstäbchen in die Tunke tunken.

Ein paar Streifen roter Spitzpaprika musste für den Teigrest herhalten. Einfach genauso präparieren.

How to:
Stir mayonnaise (home made or bought) together with yoghurt, chopped egg, chopped gerkin, roughly chopped capers, chopped tarragon, mustard, pinch of salt and pepper, a few drops lemon juice, set aside


Cut catfish fillets into strips as thick as your finger, sprinkle with salt and lemon juice. Stir flour, water and egg until a thicklish pancake batter forms. Add Cajun seasoning and a good pinch salt and stir until well blended. Dip fish into batter, just drag it through. Drag fish through the corn flour (make sure to cover all sides) and deep fry the fingers in oil until golden, just 5 fingers the batch. Let sit on kitchen paper towel to get rid of the fat. Don't wait eat in an instant. Just dip a fish finger into the sauce.


I dragged some strips red pointed sweet bellpeppers through the leftover batter and corn flour too. Just a little side snack.

Bad for the hips snacks

I had a sheet puffpastry dough leftover running out the expiry date. Puffpastry is full of fat (butter) but you can easily make it much more worse, just add some more.
Crispy cheese and bacon cookies


Take one sheet fresh puffpastry dough (275 g)

  • scatter 3 tablespoons small lean smoked bacon cubes
  • cover with 100 g shredded cheese (Gruyere)
  • spinkle with mild sweet chilli powder
  • cut the sheet in halves midways
  •  and roll the halves up, 
  • brush the surface of the rolls with egg yolk
  • cut rolls into 1.5 cm slices
  • layer the slices on a baking sheet covered with parchment paper  leaving a good space between the slices
  • sprinkle with 1 teaspoon caraway seeds and a little salt flakes

Bake at 200 C degree until puffed up and golden brown, don't take them out to early or this cookies don't stay crispy. This tiny cookies are really, really bad.

Samstag, 21. Januar 2012

Tsukune

Hiroyuki wrote about a nabe with Ramen and chicken meatballs. Today it was rather ugly and chilly and I decided to make something similiar to Hiroyuki using ingredients I had in storage:


  • Instant dashi
  • 1/3 daikon, cut in thick slices
  • 2 carrots, cut in smaller slices
  • some green beans, halved
  • 1 tablespoon dried porcini mushrooms, soaked in water beforehand
  • 1 dried shiitake, grated finely
  • grated ginger, juice only
  • a small piece kombu
  • 2 spring onion, sliced
  • soy sauce
  • mirin 
  • salt
  • roasted sesame oil
  • 100 g rice noodles 

I just made dashi stock from one bag bonito dashi powder and 1 1/2 l water and threw in what I found (vegetables, procini mushrooms, grated shiitake), Kombu. I spiced the stock with some soy sauce, mirin, salt and ginger juice - just to my own taste. I did not messure the amounts. I cooked it with lid on until the daikon was nearly done - maybe 10 minutes

Meatballs:
Interesting are these japanese chicken meatballs called Tsukune.
I read that chicken meatballs are made from chicken thigs (meat and skin) but I had 1 chicken breast in the fridge - bare naked without skin. Maybe not the best choice concerning deep chicken flavors but it worked out:
I chopped the chicken meat with my chef kitchen knife until finely minced together with a small spring onion. I added
  • 1/2 teaspoon grated ginger, 
  • 1 small dash soy sauce,  just a few drops
  • 1small pinch salt, 
  • a little chilli powder
  • black pepper
  • 1 teaspoon starch 
and rubbed it together in a plastic bag. Later on I used a tablespoon to form the meat balls. Afterwards it was just simmering in the soup for a few minutes more. This kind of meat balls have a soft and tender texture and they are not as compact as meat balls made from ground meat:: I will never use ground chicken meat for chicken meat balls again.


Later on we just added the cooked noddles to our soup bowls and some broth with vegetables and Tsukune to our liking. I added some roasted sesame oil too.

Donnerstag, 19. Januar 2012

Roasted chicken with parsnips and carrots, potaoe-celery mash

Today was organic farmers market and I bought fresh vegetables and a chicken: a rather small bird, 1.400 g. There were bigger ones but I don't want to eat chicken for more than two days in a row. This chicken lived a happy life (organic fed and animal friendly grown) until yesterday and happy chicken just taste much better than this poor things speed raised in darkness and calamity..
Now it  went into the oven to get a nice tan too - a good german Brathuhn. To make sure the chicken stays juicy but gets crispy and tender I sticked some home made herb butter between skin and breasts. This will add flavor and keep the breast meat juicy. Lucky the winter is unusual warm and I can still pick herbs in my garden. Even the snow drops are flowering. Looking at the hazelnut bushes my hay fever may happen really soon - whereever there is light there is some shadow.

Chicken

Chicken breast with wing, carrots and parsnips, potatoe mash with sauce


For the herb butter:
  • 4 sprigs thyme (1 for butter, 3 for sauce)
  • 1 sprig rosemary (1/2 for butter, 1/2 for sauce)
  • 2 sage leaves
  • 1 small young garlic glove
  • very small pinch pepper and paprika (mild sweet chilli powder)
  • 30 g butter, cold
Chop cold butter together with thyme, rosemary and sage leaves, garlic, spices until herbs are finely chopped, knead a butter ball, flatten the ball and put it into the fridge until the butter got firm again. Cut into halves  2 perfectly thin herb butter layers
Wash chicken inside and outside, pat dry with paper towels. Loosen the skin over the breasts by sticking a finger inbetween (from the belly side move finger up to the end of the breasts / neck), push in the butter layers (on both sides) to cover the breasts, sprinkle salt into the chicken and rub the chicken with salt, pepper, some cajun seasoning (mixture of chilli, pepper, allspice, tarragon, thyme) or paprika.
Set chicken breastside down on a grill rack over a pan filled with
  • 1 diced carrot, 
  • same amount diced celery 
  • some parsnip ends, 
  • 3 sprig thyme, 
  • 1/2 rosmary,  
  • 2 laurel leaves, 
  • 2 onions in wedges
  • 1 small cup water (200 ml)
  • chicken neck and stomach.
Roast a 180 degree Celsius 30 minutes, flip chicken over, bake for 30 minutes more,
 ladle with some water from time to time - just set a cup of lightly salted water aside and ladle some.
Stir
  • 1 tablespoon honey 
  • 1 tablespoon soy sauce, 
  • 1 tablespoon vinegar 
and glaze chicken.
Bake 20 minutes more, meanwhile glaze again after 10 minutes or so.
Chicken is done when the legs are easy to move and a clear broth appears whenever you pick a toothpick into the thighs (thickest part). If not sufficiently browned turn heat to 200 degree celsius and glaze more.

Meanwhile prepare vegetables:
  • 3 carrots,
  • 3 parsnips,
  • 1 tablespoon chopped chervill
  • salt
  • 1 teaspoon butter
Cut vegetables in thick sticks. Heat up a little butter and roast the carrots and parsnips until parsnips show some caramelized parts, add 100 ml water and a pinch salt, close pot with a lid and steam the vegetables 4-5 minutes. Done, just sprinkle with the minced chervill.

Potatoe-celery mash
  • 3 potatoes
  • 1 big slice celery
  • salt
  • nutmeg
  • small knob butter
 Cook waxy potatoes with the same amount of celery (in wheight), both cut in equal pieces in water with a pinch salt. When the potatoes are soft, sieve and mash both together until purred. Spice with a little nutmeg and a little butter.

Sauce

  • chicken liver and heart
  • 200 ml water
  • 1 dash sherry
  • 9 damaszene plums (dried, soft)
  • pepper
  • salt
  • 1 huge tablespoon creme double*
  • worcester sauce

Deglace chicken roasting pan with a small cup of water (there should be some liquids left but add water) sieve and get rid of roasting vegetables and herbs.  Heat the sauce up with a dash of sherry, add finely chopped chicken liver and heart, cook 2 minutes. Sieve again.  Add 1 handfull damaszene plums (soft dried), simmer  for 5 minutes. Add 1 tablespoon creme double. Stir well, adjust seasoning with pepper, salt, worcester sauce. The sauce is rather thin, it can be thickened with a little starch-water solution.

*) my husband is very slender so I don't care about the fat. I just don't eat lots of this sauce only very little...

Dienstag, 17. Januar 2012

Garbage day - Stir fry with peanut sauce

Every tuesday we have to prepare the garbage so tuesdays is fridge cleaning day - get rid of leftovers.
Looking at my vegetable storage I decided to make something with most of the lot. Just a simple stir fry
with noodles.


I found::
1/2 small china cabbage (only the bottom part),
1/2 cauliflower,
1 carrot,
some mushrooms,
1 single spring onion,
1 red pointed bell pepper
1 handful runner beans.
There was also 1 package (250 g)  fresh italian pasta in the fridge (egg noodles) and I had 1 chicken breast in the freezer.
I cut the bell pepper and carrot in strips, mushrooms and spring onion in slices, broke and cut the cauliflower in little pieces, cut the cabbage in bigger strips. Minced 1 knob ginger and 1 garlic glove and grinded 3 tablespoons roasted peanuts into a coarsely flour (electric mill!).
I stir fried the vegetables in a little oil and sesame oil, just for 3 minutes and added
1 cup water,
1 tablespoon hot black bean paste,
2 tablespoons soy sauce,
1 tablespoon honey,
1 dash nam plah,
1 teaspoon instant-dashi  powder. 
I steamed the vegetables a few minutes until the cauliflower was still crunchy but nice to eat and I stirred in the peanuts and let the sauce thicken a bit (just 1-2 minutes).
Meanwhile I cut the chicken breast in thin slices. I tossed the slices in a little soy sauce and sprinkled 1 teaspoon starch and tossed it again. Afterwards I stir fried the chicken in another non stick pan with just a few drops oil. I  put the chicken to the vegetables and deglaced the pan with just a little water which I also added to the vegetables ( I did not want to overcook the chicken). The pasta was cooked in 3 minutes. Mix everything and done - adjust seasoning (maybe salt).

Sonntag, 15. Januar 2012

Cooking for chinese - german dishes only !

Today I had guests from China. I decided to cook a full fledged german dinner. Stir fried noodles they may buy at home. Last time I was invited to a famous Peking duck diner in Beijing. Now I had to do something in return.
I cooked a so called traditional sunday dinner / 3 course:

1. Soup - clear (clear as glass) beef broth with vegetable juliennes (carrot, celery) and small seminola dumplings called Griessknoedel (this is so german) and chopped chives.

clear broth with chives and dumplings

2. Roasted young ducks filled with pumpkin, celery and chestnuts (recipe after a german  michelin star cook), red cabbage stewed sweet / sour (spiced with a little star anise and cinnamon stick, sweetened with brown sugar, apples, cassis jam; sour due to red wine and balsamico vinegar)- not overcooked into a mashy state, potaoe dumpling: rolled, filled with roasted bread cubes (croutons), herbs and roasted bacon dices, duck sauce: reduction of the roasting liquids (ducks were roasted above some roasting ingredients: carrot, onion, celery, chopped duck wings, necks, stomachs, hearts and a little water) with red wine, orange juice and zestes

middle top duck leg, red cabbage, pumpkin chestnut stuffing, slice of dumpling roll, duck breast, center: sauce

3. Black forest cake. Made out of chocolate sponge cake layers, lactose free whipped cream, acid cherries compote (cherries from my garden) and lots of Kirsch (clear cherry brandy).

small (18 cm diameter) black forest cake

The soup/broth was nice, with intense flavors (I cooked the broth from soup bones/scrap meat, fresh and dried  mushrooms, root vegetables, afterwards a sip sherry), they did not ask for soy sauce although I offered some (japanese brand). Husband recommended Maggi but I could stop them. Maggi is for native only.
The ducks were juicy and tender and they liked the stewed red cabbage (surprise) and the potatoe dumpling slices! I roasted the ducks a few hours earlier and just reheated them at 200 degree Celsius with the oven ventilation system on and a little grilling and a glaze made from forest honey and balsamico vinegar. Worked out brilliant.
They ate only a little cake (maybe it was too much).

Minor problems with fork and knife, but I had to eat with chop sticks the whole time during my visit in Beijing. I even managed to eat a whole grilled carp with sweet corn. Now we are even (laugh). Some minor burnings due to heated plates.

Kitchen design

Hiroyuki showed his kitchen in another forum. I may display mine here. I have chosen a kitchen with glossy surfaces in some sort of dark red and light boards mixed with a wood design (almond wood) - a pain to clean but nice to look at. It had to fit into the living area.

But the things most important for me are:
Storgage space and everything quick at hand. This kind of drawers I like the best:
Pharmacy drawers - up to 1.80 m. Got two: For spices, oil, sauces, herbs and one with dry goods as pasta, grains, flour, cans.
 
Deep drawers where one can store all the huge pots with lids. Every pot has its own space no searching for lids or other goods. In other drawers of this size I keep kitchen hardware. And drawers from small to big for all this different kind of kitchen tools, foils, baking moulds, garbage system.

Enough work space around the cooking field for cutting boards where you can manage to prepare and cook with more than one people:


A huge sink with two partitions and a flexible tap. This one has a tube so the tap can be pulled out.


And small distances. I can manage to do everything around the island in the middle. And lots of power sockets - can't have enough of those.
Integrated hardware as fridge and freezer, dishwasher, microwave and oven. And now I am going to prepare that duck.

Samstag, 14. Januar 2012

Spring cleaning

Tomorrow I will have a guest staying  over night. Foreigner...
As good german housewife (which I am not) I am giving my everything to clean the house before the guest will arrive.  I am not going to ruin our recommandations as one of the cleanest and well organised countries of the world.
But I must say, this winter/early spring sun is not my friend. Every little dust grain seems to have doubled in size. Yes, even dwarfs may throw big shadows - from time to time... After several unpleasant hours I may recommend this: never ever buy bright glossy lacquered kitchen (cabinet)s.  This I regret the most. It is a pain to polish until bright and shiny again.
drawers, spick and span

And I am going to kill that red cat if it paws the fridge and the glass doors again. And if someone is going to ask why polish a kitchen until really spick and span you even could use it as mirror? I was so stupid to wish for a living room / kitchen combination as displayed in showy living and interior magazines. This is also something which will lead into never ending cleaning. No wonder people don't cook any more. They are afraid to dirty their kitchens and ruin their lvinig rooms.
And I would say cats are highly overrated. Dirty little devils. Here are two of them playing safe while I was wiping the floor.
cats leaving wet footprints behind...
I am so not going to cook something today.

Donnerstag, 12. Januar 2012

Spicy Curry with Tofu Tikka masala style

Today it is "no meat" day: only Tofu will be harmed. This is a dish I ate at a vegetarian restaurant years ago and I tried to cook it at home afterwards, because I loved the idea of using potatoe dumplings mixed with a tikka masaka style curry.

This is so colonial kitchen or "cross over" but I like it. Indian recipes call for many different spices which build the base of the dish. It is better to use good spices and grind them than to buy ready made curry mixtures. I always have some in storage. 
Ingredients:
100 g Tofu, cut in cubes
250 g button mushrooms, quartered
250 g blanched and squeezed spinach leaves (weight after cooking and squeezing)
1 sweet potatoe, cut in cubes
2 big shallots, roughly chopped
1 huge knob ginger, grated
1 garlic glove, minced
3/4  tablespoon flour
1 small can tomatoe chunks (400 g)
1 small can coconut milk (150 ml)
1 tablespoon garam masala
8 dried curry leaves
1 teaspoon curcuma powdered
1 pinch cumin
1 teaspoon black sesame seeds
1 good pinch sugar
Worcester sauce - some drops
oil

300 g fresh italian potatoe dumplings (gnocchi di patate) -  ready after 3 minutes simmering / or potaoes peeled, cut in cubes and cooked separately (with a little salt in water).

Roasted spice mixture:
6 cardamom pods, seeds only
5 gloves
2 cm piece cinnamon stick
2 dried hot chilli peppers
1 teaspoon fenugreek

Cook dumpling.

Heat pan and roast spice mixture until fragrant without any fat. Afterwards grind in a motar but without the cinnamon stick. I used an eletric mill.
Heat 2 tablespoons oil in the pan und roast shallots until translucent, add garlic, spice mixture, garam masala and flour and roast for 1 minute while stirring. Deglace with coconut milk and tomatoe chunks - keep stirring. Add mushrooms, sweet potatoes, cinnamon stick, sesame, sugar, curcuma, cumin and cook on low heat until the sweet potatoes are soft - once in a while add a little water if to thick and sticky. Add spinach and some good pinches salt. Add dumplings or potatoes, reheat and toss, adjust seasoning with salt and worcester sauce.

Dienstag, 10. Januar 2012

Herring-Salad with a touch spring

Today it was almost spring: fanstastic weather. During lunch time I took a long stroll and I enjoyed the sun very much. I decided to make something refreshing with a little touch of spring due to the ingredients. Herring-Salad:
.
herring salad isn't a looker...
I took:

4 soused herring (Matjes) fillets

6 small red round radishes
3 cornichons, small pickled gerkins
1/3 cucumber
1 small red onion
1/2 big sweet apple

Dressing:
150 ml Crème légère 
Pepper
maybe a very small pinch salt, the fish is salty!
2 tablespoons 7 mixed herbs: borage, sorrel, cress, chervil, chives, parsley, salad burnet (just use was you got) This mixtute can be bought in Germany minced frozen for the so called green sauce.

3/4 tablespoon mild white wine vinegar

Dice the ingredients in small cubes, onions a little smaller. This will take some time, but dice it small!
Toss with dressing. Let rest 1 hour in the fridge. Toss again and serve.

Good with dark whole grain bread or potatoes cooked in their jacket or bugwheat pancakes. We had potatoes.

Montag, 9. Januar 2012

Dried sardines - caramelized

Hiroyuki posted a nice recipe for sugary dried sardines with almonds. Therefor I searched our local asia stores for dried small sardines high and low. And today I was sucessful - finally: I found small dried sardines (Anchovis) not stored in the shelves but in the freezer section - who would have thought to search for dried goods in a freezer.. beats me. I visited the store during lunch break and had a nice long quick stroll which should be good for the health even it was raining cats and dogs. So I worked hard for these little beasts.
Here they are:

I took half of them (50 g) and put them in the microwave flat layered on a plate for 1.20 minutes.
Started to smell very "fish" quickly.
Meanwhile I heated 1.5 tablespoons sugar with 0.5 tablespoon water. Just melting on medium heat.
I filled in the fish and stirred once - and than it happend: caramelization. Should not happen that quick but it did. What I got is caramelized fish - very crunchy and crisp. Not bitter but a very unusual taste. How to describe 150% fish sweet and very salty. They don't look like the fish in Hiroyukis blog. They should not caramelize. Theres no helping, damage done - but still somehow tasty.
I had to put the exhaustion fan to the max but the smell still lingers...

Sonntag, 8. Januar 2012

Ragu alla bolognese with Pasta and mushrooms

In Germany Spaghetti bolognese is a very common dish, well liked in canteens and at home. Children simply love it. But it is a dish adjusted to german taste: usually it is a tomatoe sugo (sauce cooked with many pureed tomatoes) and ground meat and lots of oregano and Parmesan cheese. This is not Ragu alla bolognese!
Today I used a classical italian recipe for Ragout bolognese with only one or two small modifications: I added mushrooms to make it more light (diet...), herbs and a little soy sauce.


For Ragout:
400 g ground meat (beef)
2 tablespoons bacon cubes
1 large carrot, diced
2 celery stalks, diced
1 parsley root, diced
2 shallots, diced
2 laurel leaves
3 sprigs thyme, 1 rosmary, 2 sage leaves, chopped
1 cup+ beef broth
1/2 cup red wine
1 tablespoon flour (not heaped)
1 tablespoon tomatoe paste
300 g mixed wild mushrooms (frozen)
good pinch black pepper, gound
small pinch allspice, ground
Salt
soy sauce

Rigatoni noodles
Parmesan cheese, grated

First fry bacon cubes in a deep sauce pot, add meat and roast until crumbly and browned, add vegetables and let them roast until onions are translucent.  Make a free space in the middle of the pot, add the tomatoe paste and let roast at this spot - only a little but roast it. Stir everything, add flour and roast a little more (at the bottom of the pot should be some brown roast marks). Deglace with broth and red wine and stir ans scrape well. Add herbs, laurel leaves and spices and a good pinch salt. Cover with a lid and let simmer on low heat 40 minutes (the longer the better). Add a little water or broth if it is way too thick and sticks to the pot bottom - stir occassionaly.  There should not be that much cooking liquid.  Add mushrooms and cook 5 more minutes. The ragout is rather thickly but the mushrooms will add more liquid. Adjust seasoning ( I took a little soy sauce too -so not italian..).
Serve with italian pasta:  maccaroni or rigatoni and Parmesan cheese, grated.

I made a salad dish too:
1 small radicchio, cut in thick stripes
1 small roman salad, cut in thick stripes
1 small red onion, sliced
8 walnuts, roughly crumbled
Dressing:
2 tablespoons olive oil
good pinch salt
1 tablespoon white wine vinegar
1 teaspoon french mustard
1 teaspoon honey (something sweet to break the bitterness of the radicchio)
black pepper, ground
Just stir the ingredients for dressing until well combined  and toss with leaves, onion and walnuts.

I took walnuts my mother send me. She owns a big old walnut tree in her huge garden. The walnuts are small with a rather thin peel and they have a very destinct sweet and slightly bitter taste. A commercial variety which comes near this taste are noix de grenoble (french walnuts) which are quite expensive. Lucky she send me a lot.

Samstag, 7. Januar 2012

Just a snack: Daikon-Carrot-Salad with dried persimmon

Today I did not cook anything. Just had some brioche with foie gras pâté (leftover from the holiday season) but I needed something sweet sour too. So I took pickles: pickled sweet-sour honey-pumpkin and pickled zucchini my mother prepared in jars. And I decided on fresh vegetables: Daikon and carrot.


I took
1/2 small Daikon,
1 carrot,
1 lemon, juice and a pinch of peel, grated
1/2 persimmon,  slices
2 tablespoons mirin,
1/2 tablespoon white wine vinegar,
salt

After peeling the vegetables I used a julienne knife to cut the daikon and carrot in long thin stripes. I tossed the stripes with some salt and let sit about 15 minutes. Afterwards I rinsed the stripes and squeezed them dry.
I mixed the salad sauce and tossed the stripes together with pesimmon, cut in slices. Dried persimmons taste exactly like manjool dates. Dates would be a good substitute.
This was the first time my husband had some dried persimmon. He liked it very much and asked me if we could make a lot more - there are still persimmons on the market. I am going to buy some more but I will try to dry them in the attic. Outside is no option due to the weather conditions (too moist).

Sweet-Potatoe-Pie

Weekend, rain, time to bake a small cake. I had some leftovers in the fridge - bought too many food for the holiday season: cream cheese (best before date was already over), sweet potatoes (shrinking), eggs to use up, so I decided to make a pie.

But first I had to throw out the christmas tree. Today I managed to undecorate it single handed because my mom called and whenever my mom is at the telephone line there is no helping and I had the phone in one hand (should buy a headset).  Reminds me - I put this cake in the oven just when my mom called - so I am not quite sure about the baking time...

Ingredients
2  sweet potatoes, cooked until soft, afterwards peeled, mashed
200 g double-cream cheese
1/2 cup brown sugar
2 large eggs
1 pinch nutmeg
1/2 teaspoon ground cinnamon
1 bag vanilla sugar
1 tablespoon corn starch or other starch
some sultanas, just a spoon or two (leftover from christmas baking)
3 tablespoons or a good sip rum
zestes from 1 small orange
1 tablespoon black sesame seeds

Pie crust:
6 tablespoons flour
100 g butter
2 tablespoons sugar
1  pinch salt

Directions
Put zestes and sultanas into the rum and let infuse. If you don't like sultanas just leave them out.
Cut cold butter in small cubes, mix flour, sugar and salt and rub in the butter until coarse crumbles form, kneat a dough ball, warp in foil and let sit 30 minutes in the fridge.
Preheat oven at 175 degree C.
Roll out dough and line a pie mould. Pinch with a fork for a few times. Bake for 12 minutes at 175 degree Celsius.
Mix potatoe mash, starch, eggs, sugars, spices until smooth, whisk in rum with zestes and sultanas. Pour filling into the pie crust.
 Bake at (175 degrees C for 50 to 60 minutes - middle of the cake should look dry. Pie will puff up like a souffle, and then will sink down as it cools. Turn out heat and let pie rest 10 minutes in the oven. Don't ever open the oven during the first 40 minutes of baking!!!

Freitag, 6. Januar 2012

Baked cod with crunchy topping

Today I cooked a typical friday dish - fish with a mediterranean touch.
Done in a blink if you are quick with knife and mandoline.
leftover cod in casserole dish

All you need:
2 pieces of atlantic cod fillet, thick parts
1 carrot
1 celery stalk
1 small red bellpepper
1 red onion
1 spring onion
2 garlic gloves, sliced
1 sprig thyme
1 sprig rosemary
6 small date cherry tomatoes, halved
1 lemon, juice only
1 slice white bread (I took 1 thin slice of yesterdays tomatoe-onion-bread)
1 tablespoon grated parmesan cheese (Parmigiano-Reggiano)
1 tablespoon bacon cubes (lean bacon)
1 teaspoon sweet Paprika powder (or very mild chilli powder in a smaller amount)
1 good sip sake (or white wine but a sweet one)
pepper, grounded
1 pinch Ras al Hanut
Olive oil
salt
Preheat your oven on 200 degree Celsius.
Slice celery stalk with a mandoline, cut carrot into long thin juliennes, cut red bell pepper into thin stripes, slice the onion by mandoline, cut spring onion in diagonal slices  ( the vegetables must be cut very finely because the cooking time is very short!).
Crumble bread coarsely by hand. Put cheese, bread crumbs and bacon together with 1/2 teaspoon sweet Paprika powder and a little pepper into a blender and blend.
Cover a casserole dish with olive oil, fill in vegetables, 1/2 teaspoon Paprika, 1 pinch Ras al Hanut,  1 pinch salt, a little pepper and 1 good sip of sake or white wine, toss and build a bed.  Layer  the thyme and rosmary over the vegetables.
Wash cod, pat dry and sprinkle with lemon juice and a little salt. Set on top of the vegetable bed.
Cover fish with the fine bread crumbles. Sprinkle a little olive oil on top. Bake at 200 degree C for 15 minutes (don't overbake - the cod should stay juicy but the topping should be chrunchy). Enjoy while dipping the wonderful cooking liquid with white bread / french baguette.

Donnerstag, 5. Januar 2012

Tomatoe-Cheese-Onion-Bread

Today we had to face heavy weather. The winter storm was way to strong (peaks up to 100 km/h)  combined with rain, hail and lightning. It started during night and got worse in the afternoon.
I was glad I made it home by car unharmed. There was much debris on the road, especially in the woods and I had a few minutes where I could not see anything while riding down the motorway: the hail clashed horizontal into the windshield due to the strong storm. The storm shaked my car vividly and it was pitch black too. And finally, to add the cherry on the cake, the road was quickly covered with a thick layer of ice grains too, quite annoying. I decided not to drive to the bakery after reaching home. I simply had enough adventure for one day. Actually we had severe weather warnings for the day and now for the night too, it will be worse at our coastal region (storm surge predicted).
Staying home I decided to bake a bread for tomorrow morning.

This is a very nice bread for sandwichs with cheese or ham or sausage or just with a little butter with the typical soft texture:

 
500  g flour (for bread baking or allpurpose)
1 cube fresh yeast or instant yeast for 500 g flour
1 tablespoon sugar
1 tablespoon rice sirup
1  teaspoon salt
100 ml white wine, lukewarm
150 ml water, lukewarm
100 g cheese (swiss Appenzeller cheese or cheddar or medium aged gouda) grated + 2 tablespoons for topping
10 dried tomatoes preserved in olive oil, chopped / bigger chunks
1 tablespoon olive oil
4 tablespoons fried onions (home made or bought at asia stores)
2 tablespoons small bacon cubes
1 pinch smoked chilli powder

Stir crumbled yeast with sugar in lukewarm water. Add with wine and flour, salt, sirup, chilli, olive oil and grated cheese into your kitchen machine bowl and let run 10 minutes. Let the dough rise 1 hour. Add tomatoe chunks, onions, bacon and let the machine incorporate these just 1 minute or do it by hand.
Don't let the machine run too long. This would destroy the texture of the onions, bacon and tomatoes breaking them in smallest pieces.
Fill dough into a bread baking mould lined with parchment paper. Let rise again about 30 minutes.  Topp with grated cheese, make a shallow cut lengthwise.
Bake 10 minutes in the preheated oven at 200 degree Celsius and 4-50 minutes at 180 degree Celsius (or until golden brown). Make a tooth pick probe.

Mittwoch, 4. Januar 2012

Chicken stew - nearly traditional but with shortcuts and modifications

German chicken stew is comfy food, made at home or in canteens. Usually it is made to get rid of aged poultry: hens after laying lots of eggs.
The hen will be cooked with lots of vegetables until the meat is soft and tender. This will take hours because we are talking about old worn out birds. You will recieve a wonderful broth (after straining) and the meat picked from the bones which has no nice texture but a deep and rich chicken taste.
It is hard to find old hens in sale. And I don't have the time to cook something for hours (on weekends only).
So I made a shortcut. I bought chicken breasts from (young) chickens and I bought good quality chicken broth in a jar.

Chicken stew -  Hühnerfrikassee
To make classical chicken stew, first you prepare a white roux:

2 tablespoons butter
1 heaped tablespoon flour
100 ml white wine (I used leftover champagner from New Years Eve)
400 ml broth

Heat butter in a big sauce pan until melted, add flour and stir until the pan is covered with the bubbling flour- butter and you smell something like "cookies baking"  but don't let the flour take any colour. Stir in the white wine and the broth in a steady flow, keep stiring with the balloon whisk, let boil once, lower heat.

Add:
2 carrots, cut in rounds, 2mm slices
2 celery stalks, cut in 2 mm slices
1 small parsley root, cut diagonally in 2 mm slices
1/2 cup peas, frozen young peas
400 g chicken breasts cut in cubes
1 tablespoon pickled green peppercorns
2 laurel leaves
2 long stripes orange peel, without any white parts (1cm x 3 cm)
pinch salt
small pinch chilli (cayenne pepper)
some pepper, ground
some nutmeg, ground
a few drops worcester sauce
(very classical there are no green peppercorns but capers and white button mushrooms sliced, no celery stalks, no parsley root - they are substitutes for the lack of old hen broth/for flavour )

Let simmer on low heat about 20 minutes. Adjust seasoning with:
Lemon juice (maybe 1 teaspoon, just a few squeezes)
chopped parsley (minced and only a little)

For serving:
Take off from heat, fish for laurel leaves and orange peel and get rid of those, wait 2 minutes and stir 2 egg yolks into the stew for a little binding.
Don't use egg yolk if you want to reheat the stew.
Serve with rice.

Some use cream too - not me.

Montag, 2. Januar 2012

Sonntag, 1. Januar 2012

New Year's Eve Hot pot

On New Year's Eve we like to have long lasting late evening dinners which will take their time until midnight. Traditionally many families will have Fondue bourguignonne (Wikipedia: consists of a fondue pot filled with hot oil into which diners dip pieces of meat to cook them. Various sauces are provided on the side). This is a very unhealthy but delicious feast. Butchers sell the meat already prepared for fondue: mixed plates, meat cut in small pieces.
But Hotpot serves the same issue pretty perfect too without tons of fat:
  • The whole meal will be cooked at the dining table.
  • Everybody has to cook the own share.
sorry blurry but I had to be quick: Hot pot with dips

Just out of the pot: Prawn with onion dip
Hot pot is just broth with different ingredients which are going to be simmered in this broth: seafood, meat, vegetables, mushrooms, tofu. Therefor the Hot pot - a metal pot containing broth set on a burner, is placed in the center  of the dining table, where the broth is kept simmering. You place all ingredients around this centerpiece and let the cooking and dining begin:  let your food (meat slice, piece of vegetable) swim in the simmering broth until done and fish it out with chop sticks. Dip in sauce and eat to your hearts content.

First you need a good broth. Chicken broth without much salt is good, beef broth too. Cook the broth with some leftover vegetables as carrots, daikon, dried and soaked shiitake mushrooms, cabbage stems, a knob of ginger. This will improve the taste. Strain afterwards.You need 2 liter broth.

Prepare meat and fish - whatever you want:  pork, beef, lamb, chicken, firm fish fillet slices, shrimps. This time I decided on pork loin, beef loin, fresh prawns.  Directions: 50 g  each / person. Cut the meat in very thin slices.
Meat

Prawns

Fish cakes - home made
Prepare vegetables: Use whatever you want and like: cabbage, carrots, daikon, bok choy, broccoli flowers, bamboo sprouts/shoots, lotus roots, asparagus, mushrooms.  Everything cut in thin slices or chunks.
I took chinese cabbage, mushrooms, baby bamboo shoots, chrysanthemum leaves, spring onions.
Yery nice are stripes of fried tofu skin too. Just dip them in the broth.

Mushrooms
Vegetables
Prepare side dishs:
I went with pickled vegetables, salad.
Pickles,salad
Prepare noodles: Cook some ramen and rinse with coldwater. This noodles will be reheated in the remaining  broth after the end of all fishing and dipping.

Noodles in broth with a little miso-sesame-dip

Prepare Dips:

Apricot chutney
6 small apricots, cut in small cubes
1 small red onion, diced
1 teaspoon ginger, grated
1 red hot chilli, minced
1/2 teaspoon garam masala (indian sweet curry powder)
3 tablespoons brown sugar
2 tablespoons white wine vinegar
Heat sugar, apricots and onion in a sauce pan until onions are translucent, sugar melted. Deglace with vinegar, add ginger,  garam masala, chilli and simmer until apricots smooth and the chutney shows a jam like texture..

Peanut sauce
100+ ml dashi (thin dashi without salt)
3 tablespoons peanut butter
1 garlic clove, minced
1 tablespoon  sugar
1 tablespoons soy sauce
1 teaspoon lemon juice
Heat dashi stir in all ingredients.

Sesame-miso-dip
1 1/2 tablespoons white sesame paste
1 1/2 tablespoons miso
1 teaspoon sugar
1 teaspoon soy sauce
1 tablespoon mirin
50 ml broth
Blend.

Onion dip
100 ml broth
2 spring onions, sliced
1 tablespoon soy sauce
1 tablespoon lemon juice
1/2 teaspoon lemon zest
2 tablespoons sugar
1 red hot chilli, minced
1 teaspoon ginger, grated
1 garlic glove, minced

Heat broth, add all ingredients and boil it down a little.

Additions Store bought:

Sweet Thai chilli sauce
Soy sauce
chilli pepper