archive-de.com » DE » M » MYBITES.DE

Total: 189

Choose link from "Titles, links and description words view":

Or switch to "Titles and links view".
  • Fruit Leather | myBites
    the lecho orignally lecsó Traditionally lecsó is a mix of onions long bell peppers and onions simmered similarly to a stew and served either immediately or stored in glasses for the forthcoming winter Sometimes lecsó is enhanced with garlic Hungarian sausage kolbász sweet paprika powder or lard Lecsó is usually served mixed with rice or eggs or it can be eaten simply with a few slices of bread I prefer the version with rice and very nontraditionally a lot of cinnamon which works especially well with chorizo like sausages You might ask now why to serve a lecsó in form of a sushi Well I figured out how to make endless variations of nori algae sheet substitutes the sheets you wrap your sushi into how the texture of tomatoes and peppers can resemble soft fish meat and how to replace the wasabi by another traditional Hungarian ingredient With the combination of the ideas described below serving a sushi with lecsó flavor surely will make sense to you as well So read on below for the birth story of the Lechosushi This is a preview of Lechosushi Read the full post This entry was posted in Appetizer Vegan Vegetarian and tagged

    Original URL path: http://mybites.de/tag/fruit-leather/ (2016-02-16)
    Open archived version from archive


  • Garlic | myBites
    Appetizer Vegan Vegetarian and tagged appetizer bell pepper fruit leather garlic hungarian lecho lecsó letscho paprika rice starter sushi tomato vegan vegetable leather vegetarian on August 23 2012 by Robert Bell Pepper and Eggplant Terrine During the last month I finally managed to finish a huge project Some of you who might have seen me on Hungarian or German television might already know that for the last 5 years I was working as a research assistant at the local university here in Erlangen Next to teaching students about the beauty of computer science I also worked on my PhD thesis The final oral exam took place two weeks ago where I did pretty well and so I finally extended my name with a Dr Of course the exam was followed by celebrations lasting more than 3 days which seemed to be a little bit too much I spent the next few days in bed with a flu The first PhD celebration is traditionally held just after the final oral exam with my family and my fellows Since my colleagues know that I love cooking I had to come up with some original ideas for my menu Unfortunately I didn t have any time to cook on the day before my final exam so I searched for a local catering service willing and able to cook the ideas I had in mind The catering I picked did a tremendous job Everybody loved the appetizers main courses and desserts which were mostly not only vegetarian but vegan It s funny that unless a dish is not explicitly emphasized as vegan people don t really seem to miss the meat from their plates One of the appetizers was this simple yet very tasty terrine made of bell peppers and eggplant This is a preview of Bell Pepper and Eggplant Terrine Read the full post This entry was posted in Appetizer Vegan Vegetarian and tagged appetizer aubergine bell pepper coriander seed cumin cumin seed eggplant garlic mustard tarragon terrine vegan vegetarian vinaigrette on August 13 2012 by Robert Rutabaga Soup with Apple and Peanuts When I cook rutabaga the evaporating scent always reminds me of peanuts I ve been planning to try the combination of rutabaga and peanut for a long time Now it is rutabaga season so I cooked a vegan soup using rutabaga and peanut butter This is a preview of Rutabaga Soup with Apple and Peanuts Read the full post This entry was posted in Soup Vegan Vegetarian and tagged apple cress garlic garlic confit peanut peanut butter rutabaga soup vegan vegetarian winter on January 16 2012 by Robert Apricot and Bell Pepper Terrine with Ceps and Dill Vinaigrette Apricots belong to a special group of fruits While most fruits loose more or less flavor when cooked for apricots actually some gentle heat really enhances and helps to develop their flavor Therefore it is always wise to bake or cook apricots before any further use Or if there is no time

    Original URL path: http://mybites.de/tag/garlic/ (2016-02-16)
    Open archived version from archive

  • Hungarian | myBites
    lecho orignally lecsó Traditionally lecsó is a mix of onions long bell peppers and onions simmered similarly to a stew and served either immediately or stored in glasses for the forthcoming winter Sometimes lecsó is enhanced with garlic Hungarian sausage kolbász sweet paprika powder or lard Lecsó is usually served mixed with rice or eggs or it can be eaten simply with a few slices of bread I prefer the version with rice and very nontraditionally a lot of cinnamon which works especially well with chorizo like sausages You might ask now why to serve a lecsó in form of a sushi Well I figured out how to make endless variations of nori algae sheet substitutes the sheets you wrap your sushi into how the texture of tomatoes and peppers can resemble soft fish meat and how to replace the wasabi by another traditional Hungarian ingredient With the combination of the ideas described below serving a sushi with lecsó flavor surely will make sense to you as well So read on below for the birth story of the Lechosushi This is a preview of Lechosushi Read the full post This entry was posted in Appetizer Vegan Vegetarian and tagged appetizer

    Original URL path: http://mybites.de/tag/hungarian/ (2016-02-16)
    Open archived version from archive

  • Tomato | myBites
    a classic ratatouille But served in this decomposed way many different combinations of the vegetables can be discovered and enjoyed This is a preview of Leg of Hare with Ratatouille Read the full post This entry was posted in Hare Main Course and tagged aubergine bell pepper braised shallot coulis deconstruction eggplant hare herbs leg of hare leg of rabbit main course rabbit ratatouille shallot summer tomato tomato confit zucchini on August 20 2012 by Robert Vegan Nutcake Last year in December a friend of mine Anna called for a vegastromania month where she invited everyone to cook at least one vegetarian or even vegan meal during the Christmas preparations The main goal of this project was to make people think about vegetarian dishes and what they are eating everyday which is usually far too much meat The participants were allowed to submit any kind of recipe except for desserts because they are mostly naturally vegetarian less healthy and we already have more than enough of sweet recipes Anna also assembled some famous Hungarian vegetarians who picked their favorite recipe The winner was invited to a very special vegetarian dinner at Anna s home and also recieved a voucher for an ayurvedic massage Fortunately I got picked by the jury so this January I had a wonderful dinner with Anna Ági and Noémi One of the dishes Anna served at this dinner was Mrs Myrtleberry s nutcake which was quite an extraordinary and surprising experience First it s absolutely delicious But its texture was even more interesting because it tasted just like minced meat although there was no meat in the cake at all This is a preview of Vegan Nutcake Read the full post This entry was posted in Main Course Vegan Vegetarian and tagged almond cake cashew cashew nut egg replacement main course nut nutcake nutritional yeast peanut tomato vegan vegetarian walnut on May 8 2012 by Robert Tomato Terrine Goat Cheese Espuma and Grilled Spring Onion If you plan to make a terrine say for 4 guests you ll always have to deal with leftovers due to form sizes and minimum amounts from which upwards terrines make sense For example from this tomato terrine you can cut 14 to 16 slices much more than you need for the twisted caprese Leftovers or generally food should never be wasted so here s another idea for an appetizer with the tomato terrine This is a preview of Tomato Terrine Goat Cheese Espuma and Grilled Spring Onion Read the full post This entry was posted in Appetizer Vegetarian and tagged appetizer espuma goat cheese spring onion starter terrine tomato on October 4 2011 by Robert Twisted Caprese August and the first weeks of September are the best time for incredibly flavorful local tomatoes During the season you can find a wide selection of sizes colors and shapes at the local market which irresistibly invite you to explore the wide variety Tomatoes are very versatile you can broil roast grill stew

    Original URL path: http://mybites.de/tag/tomato/ (2016-02-16)
    Open archived version from archive

  • Bell Pepper and Eggplant Terrine | myBites
    refrigerator overnight Since the bell peppers were lightly salted they sweated some liquid during the night but since bell peppers contain some pectin too these few drops of juice jelled and held the terrine together I served the terrine slices with a mustard vinaigrette and a few young tarragon leaves All the ingredients in the terrine are right now at their seasonal peak The terrine works great as a refreshing appetizer as a side dish or even as a main course Print Bell Pepper and Eggplant Terrine Prep Time 30 minutes Cook Time 8 hours Yield 4 portions Ingredients 1 eggplant 1 5 red bell pepper 1 5 yellow bell pepper 4 cloves garlic 0 5 tsp coriander seeds 0 5 tsp cumin seeds 0 5 small shallot 1 tsp dijon mustard 2 tbsp white wine vinegar 2 sprigs fresh thyme 2 leaves fresh rosemary 1 2 sprigs fresh tarragon freshly ground black pepper salt olive oil Instructions For the bell peppers Wash the bell peppers cut into quarters and discard the seeds Cover a tray with parchment paper add the peppers with their skin side up on it and bake in the oven under the grill at the highest possible temperature until the skins turn black Remove the peppers from the oven add to a small pot and cover immediately Chill to room temperature Peel the peppers and discard the skins Season with salt and drain shortly For the garlic paste Pour about 1 tbsp olive oil on the unpeeled garlic cloves and wrap in aluminium foil Bake in the oven at 180 C 360 F for 20 25 minutes or until soft Remove the garlic and chill to room temperature Peel the cloves and discard the skins Add the garlic cloves along with the coriander and cumin seeds to a mortar and crush everything into a smooth paste Season with slat and pepper For the eggplant Wash the eggplant and cut into 3mm thin slices Briefly roast each slice on both sides in a very hot pan with only a little olive oil Season with salt and set the slices aside For the terrine Line a rectangle shaped plastic box with clingfilm Spread one side of each eggplant slice thinly with garlic paste Assemble the terrine by adding eggplant slices and bell peppers on top of each other Cover the terrine with eggplant slices and chill the terrine overnight For the vinaigrette Finely chop the shallot and add to a small glass Pick the thyme leaves from the sprigs and chop very finely with the rosemary Add the herbs to the shallot along with 1 tsp mustard 2 tbsp vinegar 6 tbsp olive oil salt and pepper Cover the glass with a lid and shake well Chill the vinaigrette for 1 2 hours To serve Remove the terrine from the box and cut into finger thick slices using a very sharp knife Arrange on plates and pour over the vinaigrette Decorate with a few young tarragon leaves 2

    Original URL path: http://mybites.de/2012/08/bell-pepper-eggplant-terrine/ (2016-02-16)
    Open archived version from archive

  • Basil-Trout Roll with Orange-Fennel-Asparagus Salad | myBites
    narrow end Prepare 2 A4 letter sized sheets of aluminium foil and 2 similar sized sheets plastic wrap Add a few drops of olive oil on a plastic wrap put a trout roll on it and roll it up tightly Put the roll on a sheet of aluminium foil and roll it up tightly forming a candy like shape Repeat with the other filet Leave at room temperature or refrigerate if cooked later You can cook the rolls either in the oven or in simmering water I prefer simmering water because it offers a much more predictable heat transfer and therefore it allows more precise cooking For the simmering water method bring a large pot of water to boil Remove the lid and lower the heat until the water is simmering only Add the rolls and cook for 7 8 minutes I like to add a plate on top of the rolls which ensures that all rolls are fully submerged For the oven method simply heat the oven to 100 C 210 F Put the rolls on an oven grid and cook for 25 30 minutes For the vinaigrette Peel and chop the shallot and the garlic clove Put in a small jar add 3 tbsp mild olive oil vinegar salt and pepper Cover the jar with its lid and shake well Let stand for at least half an hour Shake well again before serving For the salad Wash the fennel remove the fine leaves and reserve for decoration Trim off the green parts Using a vegetable peeler or a mandoline shave the fennel bulb into very fine slices Cut off the skin from the oranges Make sure to remove all white parts Using a sharp knife cut fillets from the orange and reserve Wash the asparagus and trim off the dry tough end Using a vegetable peeler or a mandoline cut the asparagus sticks into long thin strips Bring about 150ml water to a boil add 1 4tsp salt and 1 4tsp sugar and blanch the asparagus for 2 3 minutes Strain and immediately submerge the asparagus in ice water to preserve its green color Drain the asparagus To serve Carefully mix the fennel asparagus and the orange fillets Arrange on plates and sprinkle with a few teaspoons vinaigrette Decorate with reserved fennel greens Cut a trout roll still wrapped in both foils in half in a diagonal angle and slip the fish out of its packaging Put the roll on the salad and serve immediately 2 5 http mybites de 2012 07 basil trout roll with orange fennel asparagus salad If you liked this post maybe you would like to continue reading with Duck Leg with Salsify Mandarin Basil and Quince Rainbow Trout with Kohlrabi and Caper Vinaigrette Trout with Beets Broccoli and Blood Orange This entry was posted in Fish Main Course and tagged asparagus basil bavarian television bayerischer rundfunk br erlangen fennel fish green asparagus main course on3 on3 südwild orange rainbow trout summer trout tv

    Original URL path: http://mybites.de/2012/07/basil-trout-roll-with-orange-fennel-asparagus-salad/ (2016-02-16)
    Open archived version from archive

  • Aubergine | myBites
    post This entry was posted in Hare Main Course and tagged aubergine bell pepper braised shallot coulis deconstruction eggplant hare herbs leg of hare leg of rabbit main course rabbit ratatouille shallot summer tomato tomato confit zucchini on August 20 2012 by Robert Bell Pepper and Eggplant Terrine During the last month I finally managed to finish a huge project Some of you who might have seen me on Hungarian or German television might already know that for the last 5 years I was working as a research assistant at the local university here in Erlangen Next to teaching students about the beauty of computer science I also worked on my PhD thesis The final oral exam took place two weeks ago where I did pretty well and so I finally extended my name with a Dr Of course the exam was followed by celebrations lasting more than 3 days which seemed to be a little bit too much I spent the next few days in bed with a flu The first PhD celebration is traditionally held just after the final oral exam with my family and my fellows Since my colleagues know that I love cooking I had to come up with some original ideas for my menu Unfortunately I didn t have any time to cook on the day before my final exam so I searched for a local catering service willing and able to cook the ideas I had in mind The catering I picked did a tremendous job Everybody loved the appetizers main courses and desserts which were mostly not only vegetarian but vegan It s funny that unless a dish is not explicitly emphasized as vegan people don t really seem to miss the meat from their plates One of the appetizers was this simple

    Original URL path: http://mybites.de/tag/aubergine/ (2016-02-16)
    Open archived version from archive

  • Coriander Seed | myBites
    just after the final oral exam with my family and my fellows Since my colleagues know that I love cooking I had to come up with some original ideas for my menu Unfortunately I didn t have any time to cook on the day before my final exam so I searched for a local catering service willing and able to cook the ideas I had in mind The catering I picked did a tremendous job Everybody loved the appetizers main courses and desserts which were mostly not only vegetarian but vegan It s funny that unless a dish is not explicitly emphasized as vegan people don t really seem to miss the meat from their plates One of the appetizers was this simple yet very tasty terrine made of bell peppers and eggplant This is a preview of Bell Pepper and Eggplant Terrine Read the full post This entry was posted in Appetizer Vegan Vegetarian and tagged appetizer aubergine bell pepper coriander seed cumin cumin seed eggplant garlic mustard tarragon terrine vegan vegetarian vinaigrette on August 13 2012 by Robert Pigeon Breast with Sour Cherry Sauce and Poppy Seed Crumbs Sour cherries and poppy seeds are a traditional pairing and work really great together Usually you can find this combination in the form of crépes muffins or cakes so in most cases they are served as dessert Since I love to include fruits in savory dishes I was thinking about a way of using sour cherries and poppy seeds in a more salty environment Cherry sauce is a classic pairing for duck breasts so I thought it might work with pigeon breasts as well Additionally I enhanced the plate with a few more ingredients that pair similarly well with sour cherries which took the resulting dish into a very exciting

    Original URL path: http://mybites.de/tag/coriander-seed/ (2016-02-16)
    Open archived version from archive



  •