cookie cheesecake

the recipe is quite extensive and i dont have too much time in the next few days so you have to be a bit patient :)

Snickers peanut butter cookies

150g flour
80g brown sugar
100g butter
100g peanut butter
1 egg
200g snickers bars
vanilla bean
1 tsp baking soda
1 tsp baking powder

mix sugar, butter and peanut butter and stirr
add pulp of the vanilla bean and the egg and stirr

mix flour, baking soda and baking powder and slowly add to the butter mixture while stirring constantly

chop the snickers into little pieces
form the dough to little cookies and lay down the snickers pieces on top
fold up the dough(it can fall apart slightly, completely normal) and coil up to little balls

place the balls on a baking sheet(+ baking paper) and pressure on

bake at 180 degrees celsius (356 fahrenheit) for about 15-20 mins

peanutbutter cups

amount/weight is just a rough estimation, havent measured exactly

150g chocolate(75g dark, 75g milk choc)
2 tbsp peanut butter
20g butter(melted)
10g brown sugar
20g honey
cinnamon
salt

fill muffin form with those paper thingies(and use a bit cooking spray)

- melt chocolate using double-boiler(or microwave)and put on bottom
-mix peanut butter, butter, sugar, honey, cinnamon and salt and put on top of the choc
-now cover with remaining choc
-put in fridge for a few mins

you can adjust everything to your taste, reese´s a bit too salty for me(cant really taste the chocolate) so i went a less salty and more sweet road

beef roulade (filled with mustard, pickle, bacon and onions) with spinach-spaetzle

roulade:

300g beef "top round"
100g bacon
2 pickles
1 onion
mustard
bouillon
salt, pepper, paprika
some flour for roux

spaetzle:

250g creamed spinach
125g flour
1 egg
salt

beat the beef until it is very thin
flavor with salt, pepper and paprika
coat with mustard

add bacon, pickles and chopped onions

roll in the sides slightly and cover pickle/onions on the side
roll up the beef lenghtwise and fixate with toothpicks

sear the  roulades in a big pot in oil on both sides until it gets a nice colour
add bouillon(or water) until the roulades are completely covered

cook about 90 mins

if you want a sauce with a nice consistency you probably have to do a roux at the end(or use a  random sauce binder)

spaetzle:
unfreeze spinach

mix flour, spinach, salt and egg and stirr

press the dough into cooking salt water(im using a spaetzle press)

fish out the spaetzle swimming on top

and finally add some butter

new recipes

recipes for the lasagna, dumplings and ice cream have been added
enjoy

Lasagna

dough:
250g flour(i used 1/2 white flour and 1/2 whole wheat flour)
2eggs
2tsp olive oil
salt(about 1 tsp)

pasta sauce: 
 400g mixed ground
1 onion
1 carrot
garlic
tomato paste
500g crushed tomatoes
red wine
oregano
majoram
thyme
nutmeg(beware, do not use too much)

bechamel sauce:
250ml milk
20g butter
20g flour
nutmeg

pasta dough:
mix all ingredients and knead it for 20-30mins
cover the dough and let it set for about an hour

use your pasta machine do make it thin
if not available use rolling pin

pasta sauce:

sear the ground(not all 400g at once tho because it gets too watery) and put aside

sear onions and carrots until onion get glassy

add garlic and tomato paste and sear for a very short time(tomato paste otherwise gets bitter)

deglase it with red wine and boil down
add crushed tomatoes and cook for a while

add herbs, salt, pepper and ground close to the end(for a lasagna with fresh pasta dough we need a really thick sauce btw)

bechamel sauce:

melt butter in a pot and briefly saute the flour(we dont want it to get brown)
add milk and boil up for like 10 mins stirring constantly
we need it really thick so if it is to fluid add some more flour stirring constantly
add salt, pepper and a little bit nutmeg

butter the lasagna form and start with bechamel sauce -> then the fresh pasta dough -> pasta sauce -> pasta dough -> bechamel sauce etc

if you want less carbs you can do
bechamel -> pasta dough -> pasta sauce -> bechamel -> pasta dough etc as well

add parmesan(about 50g i would guess) on the top layer and bake at 200 degrees celsius(392 fahrenheit) for 25-30 mins

Marillenknoedel(apricot-dumplings)with white choc pit on poppy seed rum ice cream

for the ice cream:

100ml milk
1 vanilla bean
80g poppy seed
2 egg yolk
100g sugar
50g honey
300ml whipped cream
about 50ml rum

for the dumplings:
250g ff quark(curd cheese)
butter
1 egg
100g flour
50g semolina
8 apricots
50g breadcrumps
white choc

heat up 1/2 of the milk, remove the pulp from the vanilla bean, add it alongside the poppyseed to the milk and cook on medium heat(for about 1-2 mins) until milk is evaporated

beat the yolk and sugar in a double boiler until creamy

 

cook the honey with remaining milk(until honey is dissolved)

add to the yolk/sugar mass(add rum here as well)

stir the mass in a double boiler until it thickens

mix in the poppy-seed and let it cool down

carefully mix in the whipped cream and put in ice-cream maker

dumplings:

melt 50g butter and mix with egg
add to quark and stir
add flour, a bit salt and semolina and knead the dough until smooth
let the dough set for about 30 mins

remove pit from the apricots and replace it with a bit white choc(if you are using apricots from a can make sure you drain them properly)

part the dough into 8 pieces
put a bit flour in the palm of your hand and flatten the dough
set an apricot in the middle and infold with dough(works best when you make your hands a bit watery)

cook the dumplings in salt water for about 10 mins

in the meantime caramelize 2 tbsp of sugar in 50g butter, add the breadcrumps and roast until golden brown(stir constantly)

add a bit cinnamon at the end

roll the dumplings in the breadcrump mixture

filled pretzels

1kg flour
250ml water
250ml milk
40g yeast
150g butter
2tsp salt
3tbsp baking soda
2l water



mix flour and salt
heat 250ml water and melt butter in the water

add cold milk and now dissolve the yeast in the warm mixture
add the mixture to the flour and knead it to a dough

let it set for about 30 mins

cut off little dough pieces and form it like you want
there are a lot of options for fillings as well(cheese, weener, ground etc)

heat the 2l water in a big pot, add the baking soda
"cook" the pretzels for about 5 seconds and bake at about 200 degrees Celsius(390 fahrenheit) for around 30 mins immediately after

applestruddle nutella-hazelnut and macadamia-white chocolate

will try to piece the recipe together(i have changed the dough a few times and therefore arent sure about the exact amount of ingredients) and edit it in later

Swabian maultaschen on mediterran parmigiano vegetables with feta cheese

dough:

750g flour
6eggs
1tsp salt
water(about 150ml)


filling:
400g mixed ground(pork and beef)
300g creamed spinach
200g mead OR 200g gedarme( you have chop it to ground in a meat chopper tho)
2 eggs
5tbsp breadcrumps
1 onion
150g bacon
100ml cream
majoram
parsley
garlic
nutmeg(dont use too much!)
salt/pepper

side dish:
1/2 zucchini
1/2 bell pepper
3 tomatoes(remove the watery pit)
25g parmesan
100ml white wine

pasta machine and rolling pin are good tools to have here too

mix the ingredients and knead the dough for at least 15 mins
if too wet add more flour, if too dry adda little bit of water(very little)
part the dough into 2-3 pieces and wrap in transparent foil, let it set in the fridge for at least 30 mins

cook the spinach and mix all ingredients very well

roll out the dough, we need it quite thin so if you have a pasta machine use it :)
place the filling on one half, fold over the other half and close the cuts with a rolling pin(if you dont have one use egg whites as glue)

cook the maultaschen in salt-water for 10 mins
get out and rinse with cold water(would stig together otherwise later on)

sear the sliced zuccini and chopped pepper in olive oil
add tomatoes and flavor with salt, pepper and garlic
deglaze with the white wine and boil down
add parmesan and stir

add some olive oil to a pan and sear the maultaschen for a short time
serve with the veggies and some feta

Maultaschen are also good in soup or with eggs and onions