Fresh on the table - Margit's cooking and baking recipes E-Book

Margit Zankl

• Herausgeber: novum publishing
• Kategorie: Gesellschafts- und Liebesromane
• Sprache: Englisch
• Veröffentlichungsjahr: 2024

Seitenzahl: 124

Beschreibung

You can tell from the very first recipe that cooking means love, passion, relaxation and creativity for Margit Zankl from Burgenland - conjuring up something delicious with different foods is a pleasure for her that she would like to share with others. This is how this compilation, her retirement project written in Austrian, came about. The dishes are a compilation of different cooking and baking categories such as "For the small appetite" or "Colorful all sorts" and different flavors. Many of the recipes are based on traditional Austrian cuisine. All the dishes are easy to cook, even for less experienced cooks, and the instructions are kept pleasantly short. Have fun cooking and baking!

Leseprobe

Foreword

I have collected the recipes in this cookbook over the years and modified or refined some of them to suit my taste. Some of the recipes will be familiar to former colleagues, acquaintances and friends. Some of them have passed on their recipes to me and these can be found in this book.

They are all excellent cooks and bakers and I would like to thank them warmly for their contribution.

For me, cooking is love, passion, relaxation and creativity - simply a pleasure to conjure up something delicious with different foods. Cooking and baking were very important to my mother. She taught my sister and me very early on how to handle food with care and what good dishes you can make with little effort.

Today I am very grateful to my mother for awakening my enthusiasm for cooking and baking and for inspiring me. The dishes in the cookbook do not all come directly from traditional Austrian cuisine. They are a collection of different flavors. They are easy to cook, don't require much effort and taste good.

It was important for me to write the recipes in such a way that they can also be cooked by so-called "non-cooks" and that they enjoy trying them out. Then cooking is really fun!

I set myself the goal of putting these collected recipes into a book when I retired ("retirement project"). With the help of my family and my husband, I finally managed it.

A big thank you to my family for tasting, for some tips and also for some criticism.

I would like to dedicate this cooking and baking book to my mother, who laid the foundation for my interest and enthusiasm for cooking.

Thank you, mom!

Soups and starters

Bean soup according to grandma's recipe

Ingredients: 150 g quail beans, 1 bunch of roots (celery root, parsley root and leaves, carrots, yellow turnip), 1 small onion, 1 liter of water, flour, paprika, pepper, salt, butter, vegetable stock.

Egg dumplings: 1 egg, salt and flour.

This is how it's done:

Soak the quail beans in cold water the day before. Strain the water.

Clean and thinly slice the root vegetables, roughly chop the parsley and cut the onion into eighths. Add the beans, roots and onion to the salted water and cook until soft.

Sweat the flour in butter, add the paprika and pepper and pour in the vegetable stock. Add to the soup, stir well and bring to the boil. If necessary, add water and season with salt.

Now prepare the egg dumplings. Mix the egg, salt and a little flour well with a fork. The batter should not be too runny, rather compact, so that you can cut off nice little dumplings with a teaspoon. Add these to the gently boiling soup. Allow to cook until the dumplings float to the surface.

Cream of broccoli soup

Ingredients: 400 g broccoli, 1 ¼ l beef or veal stock, salt, pepper, a pinch of ground nutmeg, 30 g butter, 30 g plain flour, 1 clove of garlic, 1/8 l whipping cream and crème fraîche as required.

Toast and some garlic.

This is how it's done:

Wash and clean the broccoli and divide into individual florets. Peel the garlic. Heat the butter and fry the flour until lightly browned, crush the garlic, add and fry. Pour in the beef or veal stock and stir until smooth. Add the whipped cream and crème fraîche (can also be omitted). Add the broccoli florets to the soup and simmer for about 20 minutes. Then puree the soup and pass through a fine sieve. Reheat the soup and season to taste with salt, pepper and nutmeg.

Toast the slices of bread, rub with butter and garlic and serve with the soup.

Cream of fennel soup

Ingredients:2 pcs. Fennel bulbs, butter, salt, approx. 1 l vegetable stock, flour, aniseed, 1 carrot, 1 slice of celery root, croutons.

This is how it's done:

Cut the fennel into small cubes and wash. Heat the butter in a pan and sauté the diced fennel. Add the flour, fry a little and pour in the vegetable stock. Season with salt and cook the fennel cubes until soft.

Then puree the soup and season to taste with salt and aniseed.

Clean the carrot and celery, cut into small cubes and boil in salted water until soft.

Serve the soup with carrot and celery cubes and croutons.

Cream of vegetable soup

Ingredients: Root vegetables (3 pcs. carrots, 2 pcs. parsley root, 1 slice of celery, 2 yellow turnips, parsley greens, leek), 2 medium potatoes, butter, flour, salt, 1 to 1.5 liters of vegetable stock, whipped cream if required.

How to make it: Peel all the vegetables and cut into small pieces. Peel and dice the potatoes too. Heat the butter in a pan and sauté the vegetables with the potatoes. Add the flour and fry. Add salt and pour in the vegetable stock. Cook the vegetables until soft. Then puree the soup, dilute with vegetable stock and season with salt. If you like, you can refine the soup with whipped cream.

Goulash soup

Ingredients: 250 g beef goulash, 1 tbsp flour, 3 tbsp butter, 3 pcs. Potatoes, various vegetables such as carrots and peas, 2 medium finely diced onions, 1 tbsp tomato puree, 2 tsp sweet paprika powder, salt, caraway, marjoram, garlic, lemon zest, 1 l water.

This is how it's done:

Fry the onion in butter and deglaze with cold water. Add the paprika powder and meat and leave to stew.

Peel the potatoes, cut into small cubes and boil in salted water with the vegetables until soft. Finely chop the spices and stir into the meat together with the tomato purée, add to the water and simmer.

Dust the softly steamed meat with flour, add the potatoes and vegetables together with the water, mix and season to taste. Leave to stand for a short time and serve with white bread.

Italian vegetable soup

Ingredients: 1 small onion, 2 medium-sized carrots, celery, kohlrabi, parsley root, yellow turnip, green beans, peas, any vegetables you have to hand. 1 small tin of white beans, tomato puree, 1 tin of diced tomatoes, spaghetti, salt, pepper, 1 clove of garlic, oregano, sage and grated Parmesan, olive oil, vegetable stock.

This is how it's done:

Clean and dice all the vegetables. Heat the olive oil and lightly fry the diced onion. Add the rest of the vegetables and sauté. Add the tomato purée and pour in the vegetable stock. Add the spices and cook the vegetables until soft. Break the spaghetti into pieces and add to the soup with the white beans and diced tomatoes. Bring to the boil. Season to taste with salt and pepper. Serve the soup with plenty of Parmesan cheese.

Cauliflower soup

Ingredients: 1 cauliflower head, salt, 1.5 l water, 40 g butter, 40 g flour, 1 l cauliflower stock, pepper, grated nutmeg, lemon juice, soup seasoning.

This is how it's done:

Cook the chopped cauliflower in salted water until al dente. Strain and collect the stock. Heat the butter and sauté the flour in it. Pour in the cauliflower stock and stir well so that no lumps form. Add the cauliflower and season to taste with salt, pepper, nutmeg, a little lemon juice and soup seasoning.

Carrot and lentil soup

Ingredients: 1 large onion, 650 g carrots, 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp ground coriander, chili flakes, 150 ml white wine, 100 g red lentils, 1 l vegetable stock, salt, pepper, 1 tbsp lemon juice.

This is how it's done:

Peel and dice the onion and carrots. Heat the olive oil in a pan and sauté the diced carrot and onion. Add the cumin and coriander and deglaze with white wine. Stir in the lentils and pour in the vegetable stock. Simmer over a low heat and then puree. Season to taste with salt, pepper, lemon juice and chili flakes.

Cream of pumpkin soup

Ingredients: 1 pc. Hokkaido pumpkin, butter, salt, pepper, grated nutmeg, 1 to 1.5 l vegetable stock, flour, whipped cream if required.

This is how it's done:

Wash the Hokkaido pumpkin, quarter, deseed and cut into small pieces. Heat the butter in a pan and sauté the pumpkin. Sprinkle over the flour, season with salt, fry well and pour in the vegetable stock. Allow to simmer until soft. Puree the soup, dilute a little with vegetable stock if necessary and season to taste with salt, nutmeg and pepper.

If you like, you can refine the soup with whipped cream.

Leek soup with potatoes

Ingredients: 1 leek, 5 to 6 medium-sized potatoes, salt, pepper, grated nutmeg, butter, flour, 125 ml milk, potato and leek stock, soup seasoning.

This is how it's done:

Peel the potatoes, cut into cubes and boil in salted water. Clean the leek, cut into strips and add to the potatoes about 10 minutes before the potatoes are cooked. Strain the potatoes and collect the stock.

Heat the butter and sauté the flour in it. Pour in the milk. Stir well so that no lumps form. If necessary, add more stock. Add the potatoes and leek and season to taste with salt, pepper, nutmeg and soup seasoning.

Cream of celery soup

Ingredients: 1 large tuber of celery, butter, salt, pepper, flour, vegetable stock (alternatively diced vegetables), whipped cream as required.

This is how it's done:

Peel the celeriac and cut into medium-sized cubes. Heat the butter and sauté the celery cubes well. Dust with flour, roast and pour in the vegetable stock. Season with salt and simmer until soft.

Then puree the soup and season to taste with salt and pepper if necessary.

If you want it particularly creamy, add a dash of whipped cream to refine it. But it can also be left out.

Cream of asparagus soup

Ingredients: 500 g asparagus, grated nutmeg, salt, white pepper, lemon, 500 ml vegetable stock, milk, butter, flour, whipped cream as required.

This is how it's done:

Peel the asparagus, cut off the asparagus heads and cut the asparagus stalks into small pieces. Boil the asparagus stalks and the asparagus heads in salted water until soft, set the asparagus heads to one side. Heat the butter in a pan, add the flour and fry. Pour in the milk, stir until smooth and add to the asparagus stalks. Then puree the soup and dilute with vegetable stock. Add the asparagus heads and season to taste with salt, white pepper and lemon juice.

If you like, you can refine the soup with whipped cream.

Sweet potato soup with prawns

Ingredients: 1 kg sweet potatoes, 1 to 1.5 l vegetable stock, salt, chili powder, butter, 1 tbsp flour, 4 pieces per person. prawns per person, pepper, oil.

This is how it's done:

Peel the sweet potatoes and cut into small pieces. Heat the butter in a pan and sauté the sweet potatoes in it. Sprinkle over the flour, season with salt, fry well and pour in the vegetable stock. Cook the sweet potatoes until soft. Then puree the soup, dilute with vegetable stock if necessary and season to taste with salt and chili powder.

Wash the prawns and pat dry. Heat the oil in a pan, fry the prawns on both sides, season with salt and pepper.

Plate up the soup and add the prawns.

If you like, you can refine the soup with whipped cream.

Cream of zucchini soup

Ingredients: 3 pcs. Zucchinis, butter, salt, pepper, flour, vegetable stock, garlic, whipped cream if required.

This is how it's done:

Wash and dice the zucchinis. Heat the butter and sauté the zucchini cubes. Dust with flour, fry and deglaze with the vegetable stock. Season with salt and simmer until soft.

Then puree the soup and season to taste with salt, pepper and garlic.

A dash of whipped cream to refine, but can also be omitted.

Avocado and salmon tartare

Ingredients: 3 pieces of soft avocado, ½ tbsp freshly squeezed lemon juice, 1 spring onion, ½ cucumber, salt, pepper to taste, 200 g smoked salmon, 1 tbsp dill, cress or cocktail tomatoes to garnish.

This is how it's done:

Salmon tartare:

Squeeze the lemon and slice the spring onion into rings. Cut the cucumber into small cubes, halve the avocados, remove the pit, scoop out with a spoon and mash the avocado flesh with a fork. Season the lemon juice, spring onion, cucumber and avocado flesh together with salt and pepper. Finely chop the dill, finely dice the salmon and place both in a bowl. Season to taste with salt and pepper.

Avocado cream:

Avocado, mascarpone, lemon juice and 1 dash of Tabasco green, pepper, salt.

Mix all the ingredients together and puree.

Arrange the tartare on plates: Avocado cream, salmon mixture, avocado cream and sprinkle with cress. Garnish with cocktail tomatoes and avocado cream.

Filled eggs

Ingredients: 4 hard-boiled eggs, 80 g butter, 3 slices of toast with the crusts removed, salt, white pepper, Worcestershire sauce, anchovy paste and mustard. Caviar and olive slices to garnish.

This is how it's done:

Halve the eggs, cut the ends straight and remove the yolks. Soak the toast in cold water and squeeze out well. Cream the butter, then mix the yolks, toast and all the other ingredients well. The mixture should be creamy. Pour this mixture into a piping bag and pipe into the halved eggs. Garnish with caviar and olive slices.

Quiche with smoked salmon

Ingredients: 140 g flour, 100 g butter, salt, 2 tbsp cold water

Topping: 250 g smoked salmon, 3 egg yolks, 2 egg whites, 250 ml

Whipped cream, 3 tablespoons crème fraîche, salt, pepper.

This is how it's done:

Knead the flour, butter, salt and water into a smooth dough and leave to rest in the fridge for 1 hour. Roll out the dough not too thickly and line a springform pan with it. Bake in the oven for 10 minutes at 200 degrees. Cover the pastry base with smoked salmon and pour the mixture of egg yolk, egg white (do not beat the egg whites!), whipped cream, 3 tbsp crème fraîche, salt and pepper on top.

Place the tin on the bottom shelf of the oven, reduce the heat to 150 degrees and bake until the mixture has set and is golden brown. Serve warm after approx. 20 minutes.

Quiche with smoked ham

Ingredients: 140 g flour, 100 g butter, salt, 2 tbsp cold water.

Topping: 3 eggs, 200 ml whipped cream, 300 ml grated cheese, salt, 150 g ham.