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  • Rutabaga with Cashew Nuts, Apple and Radish | myBites
    Nuts Apple and Radish Prep Time 20 minutes Cook Time 40 minutes Total Time 45 minutes Yield 10 portions Ingredients 1 small rutabaga 1 small clove garlic 1 2 tbsp rapeseed oil 1 2 drops chili oil 2 radishes with greens 1 tart apple few drops fresh lemon juice 1 tbsp cashew nuts salt Instructions For the rutabaga puree Wash the rutabaga peel and cut into small cubes Add to a small pot with a garlic clove and a pinch of salt Cover with water and cook over low heat until the rutabaga is very soft Strain the liquid and reserve Blend the rutabaga with 1 2 tbsp rapeseed oil into a fine puree meanwhile adding cooking liquid to get a creamy texture Press through a fine sieve Season with salt and 1 2 drops of chili oil For the cashew nuts Roast the cashew nuts in a 200 C 390 F hot oven on a grid covered with parchment paper until golden brown Remove from the oven and reserve Cut into crumbs For the apple Wash and peel the apple Carefully cut long strips from the apple using a peeler while constantly turning the apple Trim the apple slices to get strips with a width of 1cm Mix lemon juice with water and add the apple strips to it shortly to prevent discoloration For the radish Wash the radish and remove the greens Reserve 8 nice leaves and drain on kitchen paper Cut the radish into wedges and half crosswise To serve Using cookie cutters with 2cm diameter roll the apple strips to circles and put on radish leaves Fill the apple circles with rutabaga puree add a pinch of roasted cashews and 2 pieces of radish 2 5 http mybites de 2012 03 rutabaga with cashew nuts apple

    Original URL path: http://mybites.de/2012/03/rutabaga-with-cashew-nuts-apple-and-radish/ (2016-02-16)
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  • Beets with Cashew-Salsify Puree, Apple, Walnut & Kale Chips | myBites
    the same idea of kale chips too Similarly as in my previous kale chip recipe I further enhanced the nori like taste by marinating the blanched leaves with some soy sauce It also served as a kind of spicy element on the plate Print Beets with Cashew and Salsify Puree Apple Walnut and Kale Chips Prep Time 1 hour 30 minutes Cook Time 10 hours Total Time 10 hours 30 minutes Yield 4 portions Ingredients 60 g cashew nuts unsalted 1 large onion 1 carrot 1 parsley root 50 g celery root 2 tomatoes 2 cloves garlic 3 stalks parsley 1 stalks celery green 1 2 quince 200 ml beet juice 4 small red beets 250 g salsify 1 stalk kale 1 tsp sesame oil 1 tsp soy sauce 4 walnuts 1 tart apple 2 drops chili oil 1 2 tbsp black peppercorns freshly grated nutmeg sugar salt sunflower seed oil Instructions For the sauce Wash the onion carrot parsley root celery root and cut into cubes In a large pot brown the diced vegetables on some sunflower seed oil in batches Always add only a single layer of vegetables to the pot so it browns and doesn t cook then set aside and continue with the next portion of vegetables Finely dice the tomato and roast in the pot until brown and caramelized Add about 200ml water and scrape off the brown parts from the bottom of the pot Add the roasted vegetables 1 garlic clove the celery and parsley greens 1 2 diced quince with its skin and seeds 1 2 tbsp whole black peppercorns and a pinch of salt Add just enough water to cover the vegetables Cover with a lid and bake in the oven at 100 C 210 F for 8 hours On the next day strain the liquid and discard the vegetables Slowly reduce the brown vegetable stock on moderate heat until it starts to get syrupy Add the beet juice mix well and reduce again until syrupy Season with salt and sugar Keep warm For the cashew salsify puree If the cashew nuts are salted already wash off the salt with cold water Put the cashew nuts in a plastic box cover with 250ml cold water and refrigerate overnight On the next day drain the water transfer the soaked nuts into a small pot and add just enough water to cover them Cover and cook over low heat for 2 3 hours until the nuts are soft Drain and reserve the cooking liquid Wash the salsify thoroughly to remove all earth Wrap in aluminium foil and bake in the oven at 200 C 390 F for an hour Peel the salsify while still warm and remove any black dots Blend the white salsify with the drained cashew nuts Add as much cashew cooking liquid as needed to form a fine puree Season with salt nutmeg and 1 2 drops of chili oil Keep warm For the glazed beets Wash the red beets wrap

    Original URL path: http://mybites.de/2011/12/beets-cashew-salsify-puree-apple-walnut-kale-chips/ (2016-02-16)
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  • Apple | myBites
    the surprise naturally forces the diner to focus more on the flavor Among other things this was also a reason why I began to look for golden beets Unfortunately the search took me 3 years but I finally received 3 exemplars This is a preview of Colorful Beetroot Salad on Pumpernickel Crumbs Read the full post This entry was posted in Appetizer Vegan Vegetarian and tagged appetizer apple beet beetroot cinnamon cinnamon oil golden beetroot kohlrabi pumpernickel salad starter vegan vegetarian walnut oil white beetroot yellow beetroot on March 8 2012 by Robert Camomile Turnip on Poppy Seed Soil In my previous post I gave a short review of the renewed Foodpairing website In a short tutorial I went through all options of the Foodpairing Explorer and simultaneously created a combination of ingredients featuring poppy seeds banana turnip apple and camomile First this combination might sound a little bit weird but if you take a closer look they actually make sense together Poppy seeds aren t very sweet but slightly bitter on their own Banana used as chips are less flavorful and less sweet compared to the raw fresh fruit and it contributes a nice crunchy texture too Apples can be tart turnips are actually very sweet and while they are both crisp their consistencies differ So to sum up every main flavor and many different textures are present in the aforementioned combination which is the foundation of creating an interesting vegan dish based on them This is a preview of Camomile Turnip on Poppy Seed Soil Read the full post This entry was posted in Appetizer Vegan Vegetarian and tagged appetizer apple banana earth foodpairing onion pomegranate poppy seed red wine rocket rucola sauce starter turnip vegan vegetarian vinaigrette on February 23 2012 by Robert Red Cabbage Cream Soup with Apple Beets and Blue Cheese I ve been longing for a fruit and vegetable juicer but never had any free space in my flat to store it Now that I gave up my tv which I haven t turned on since last Easter I bought a quite powerful juicer in its place For the inauguration I juiced some kale leaves which I used in a previous recipe for a puree The extracted liquid was pretty clear and the remaining shredded leaves were dry so I was happy Cleaning the parts is a little bit labor intensive but it is still worth for the result On my second attempt I extracted the juices of a red cabbage which I used for a dark purple colored creamy soup This is a preview of Red Cabbage Cream Soup with Apple Beets and Blue Cheese Read the full post This entry was posted in Soup Vegetarian and tagged apple balsamic vinegar beet blue cheese cabbage cress red beet red cabbage soup vegetarian on February 2 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

    Original URL path: http://mybites.de/tag/apple/ (2016-02-16)
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  • Cashew | myBites
    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 Rutabaga with Cashew Nuts Apple and Radish Many people know cashews only as a salty snack Actually the unsalted and unroasted cashew nuts are very versatile and can be applied in multiple ways in the kitchen For example cooked cashews are a great garnish and pair especially well with sunchokes You can blend the cooked cashews into a fine puree as well which can be served either pure or flavored with vegetable juices Compared to other nuts raw cashews have a slightly softer texture Roasting them not only crisps them but also enhances their flavor Many recipes advise to roast nuts in skillets or dry pans I always roast nuts in the oven because this way they don t get burnt spots but roast through completely Roasted cashews can be used as a puree in desserts or in appetizers like the starter below This is a preview of Rutabaga with Cashew Nuts Apple and Radish Read the full post This entry was posted in Appetizer Vegan Vegetarian and tagged appetizer apple cashew cashew nut radish radish leaf rutabaga starter vegan vegetarian on March 22 2012 by Robert Beets with Cashew Salsify Puree Apple Walnut and Kale Chips If you open a cookbook about classic french cooking you will find recipes for several sauces Except for vinaigrettes almost all sauces contain either milk eggs or animal bones So while I was exploring vegan cooking my idea was

    Original URL path: http://mybites.de/tag/cashew/ (2016-02-16)
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  • Cashew Nut | myBites
    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 Rutabaga with Cashew Nuts Apple and Radish Many people know cashews only as a salty snack Actually the unsalted and unroasted cashew nuts are very versatile and can be applied in multiple ways in the kitchen For example cooked cashews are a great garnish and pair especially well with sunchokes You can blend the cooked cashews into a fine puree as well which can be served either pure or flavored with vegetable juices Compared to other nuts raw cashews have a slightly softer texture Roasting them not only crisps them but also enhances their flavor Many recipes advise to roast nuts in skillets or dry pans I always roast nuts in the oven because this way they don t get burnt spots but roast through completely Roasted cashews can be used as a puree in desserts or in appetizers like the starter below This is a preview of Rutabaga with Cashew Nuts Apple and Radish Read the

    Original URL path: http://mybites.de/tag/cashew-nut/ (2016-02-16)
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  • Radish Leaf | myBites
    applied in multiple ways in the kitchen For example cooked cashews are a great garnish and pair especially well with sunchokes You can blend the cooked cashews into a fine puree as well which can be served either pure or flavored with vegetable juices Compared to other nuts raw cashews have a slightly softer texture Roasting them not only crisps them but also enhances their flavor Many recipes advise to roast nuts in skillets or dry pans I always roast nuts in the oven because this way they don t get burnt spots but roast through completely Roasted cashews can be used as a puree in desserts or in appetizers like the starter below This is a preview of Rutabaga with Cashew Nuts Apple and Radish Read the full post This entry was posted in Appetizer Vegan Vegetarian and tagged appetizer apple cashew cashew nut radish radish leaf rutabaga starter vegan vegetarian on March 22 2012 by Robert Categories Recipes Course Appetizer Dessert Main Course Soup Food Type Beef Calf Drink Fish Game Hare Lamb Pork Poultry Vegan Vegetarian Reviews City Trips Contests Recent Posts Egg Yolk Bread with Goat Cheese Marinated Radish and Hemp Seeds Oyster Plant Root with

    Original URL path: http://mybites.de/tag/radish-leaf/ (2016-02-16)
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  • Rutabaga | myBites
    skillets or dry pans I always roast nuts in the oven because this way they don t get burnt spots but roast through completely Roasted cashews can be used as a puree in desserts or in appetizers like the starter below This is a preview of Rutabaga with Cashew Nuts Apple and Radish Read the full post This entry was posted in Appetizer Vegan Vegetarian and tagged appetizer apple cashew cashew nut radish radish leaf rutabaga starter vegan vegetarian on March 22 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 Trout with Rutabaga Puree Red Carrots and Brussels Sprouts If you get bored of potatoes in winter rutabaga is a great alternative It makes a puree very similar in consistency although the rutabaga version is lighter due to its lower starch content I like to add a small garlic clove to the rutabaga while cooking it over low heat which adds a nice flavor while not overwhelming the rutabaga s taste Rutabaga and especially its cooking liquid always remind me of peanuts It has the sweetness of the peanuts too which needs some balance that can be adjusted by a fruit vinegar of your choice This is a preview of Trout with Rutabaga Puree Red Carrots and Brussels Sprouts Read the

    Original URL path: http://mybites.de/tag/rutabaga/ (2016-02-16)
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  • Pea Ravioli with Marinated Zucchini, Snap Peas & Ramson Foam | myBites
    and immediately chill in ice water to keep its green color Pour off the water and press the liquid out of the mint leaves Weigh the mint and the double amount of neutral oil grapeseed oil works nice Puree with a blender cover and let stand for at least 4 hours or overnight Strain through a coffee filter and reserve the oil in a small squeeze bottle Tip The oil keeps its color longer when kept in the freezer For the ravioli the amount in the recipe yields around 20 ravioli Wash parsley and remove the stems Blanch parsley leaves in boiling water for 10 seconds pour of the water and immediately chill in ice water to keep its green color Pour off the water and press the liquid out of the parsley leaves Coarsely chop parsley spread on paper towel and leave to dry for some minutes at room temperature Put parsley and semolina in blender and mix together using short impulses Pout the green flour on a work surface form a trough in the middle and add the egg a pinch of salt and a little olive oil Knead until a pliable dough forms Depending on the water content of the blanched and dried parsley you might need to add some additional flour to the pasta dough Wrap in clingfilm and let the dough rest in the fridge for at least half an hour For the filling of the ravioli put 200 g cleaned green peas in a pan cover with water and cook with a pinch of salt until soft but still green Pour off the water and puree the peas with 1 tbsp créme fraiche Strain through a fine sieve and adjust to taste with salt and freshly ground black pepper On a floured surface roll out the pasta dough very thin using a rolling pin or pasta machine Place 1 tsp pea puree at safe distance to each other circle around with some water using your fingers or a brush and fold over the other half of the pasta dough Using a round cutter cut out the ravioli and press the edges firmly together At serving cook the ravioli in salt water drain on paper towels and put only afterwards on plates For the ramson foam Wash ramson shake dry and reserve all the buds Chop the leaves coarsely and cook for 20 seconds in small amount of boiling hot water Strain the ramson leaves reserve the cooking liquid and chill Immediately chill ramson in ice water Remove ramson from water and still soaking transfer to a container Add twice the volume of cooking liquid to the ramson blend well let stand for some minutes and let the green liquid drip through a fine sieve Discard the pulp Season with salt then using a hand held blender mix in the lecithin and foam the liquid For the vegetables Wash zucchini and quarter lengthwise Using a kitchen plane slice the zucchini into long 1mm thin strips

    Original URL path: http://mybites.de/2011/08/green-starter-pea-ravioli-marinated-zucchini-snap-peas-ramson-foam/ (2016-02-16)
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