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Fleischsalat aus Rinderzunge Beef Tongue Salad

Monday, May 31, 2021

Fleischsalat is a classic German meat salad made with sausage, pickles and tossed with a mayonnaise dressing. They are often eaten with some German bread or Brötchen / buns. I am using the beef tongue instead as I enjoy organ meat and like to experiment with eating offal. Use mortadella or other ham instead if you don't eat organ meat. This special cut of beef is wonderfully flavourful and tender, and it's also surprisingly easy to make, esp. if you have a pressure cooker. You can't typically find many internal organs in supermarkets. I usually order the whole set of organs or 1/4 cow from the farmer or ask the butcher from the store to special order for me. I like organ meat because they are nutrient-dense and tasty. Plus, nose-to-tail eating is a responsible way for carnivores to consume meat. Eating just the steaks or other muscle meat of the animal is simply wasteful and irresponsible.

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Garam Masala Minced Beef and Pea Quiche

Saturday, May 29, 2021

This simple, hearty savoury tart is perfect for simple weeknight dinners or an easy meal that wows guests. The true Parmigiano-Reggiano cheese speaks for itself, and mixed with eggs and heavy cream makes the perfect base for the minced beef and green pea filling. You can stick to the basic quiche crust, or flavour it with a bit of turmeric and black pepper for the colour, health and fun. Serve the quiche with a simple salad and a glass of medium-body red wine, such as Cotes du Rhon. Adding garam masala to the ground beef has brought out the best flavour of the meat and add a little sweet hint to it. If you don't have the spice blend, use curry powder instead.

Turmeric Crust	Filling
225 g Refined spelt flour 1/2 tsp Turmeric powder A large pinch of black pepper powder Pinch of sea salt 130 g Butter, diced 2 Egg yolks 1 tbsp Ice cold water	200 g Ground beef 1 Garlic clove, minced 2 tsp Garam masala 120 g Green peas, fresh or frozen (thawed) 2 Medium eggs 180 g Heavy cream 1 tbsp Dijon mustard Salt and black pepper 50 g Parmigiano-Reggiano, grated 2 tbsp Fresh flat parsley, chopped

To make shortcrust pastry, place flour, turmeric powder, black pepper and butter in a food processor. Process until fine crumbs form. Add egg yolks and water. Process until dough just comes together. Turn onto a lightly floured surface and gently knead until smooth. Shape into a disc. Wrap in plastic wrap. Place in fridge for an hour to rest.
Preheat oven to 200C/400F. Roll out the pastry on a lightly floured surface to a 3mm-thick disc. Line a 23cm fluted tart tin with the pastry, trimming any excess. Prick the base all over with a fork, then chill for 15 minutes.
Line with baking paper, fill with pastry weights or beans or rice, then blind bake for 12 minutes. Remove the baking paper and weights (or beans/rice), then return to the oven for 5-6 minutes until golden.
Meanwhile brown the ground beef and minced garlic in a skillet over medium heat, stirring to break up the meat. This should take about 5-8 minutes. Remove from the heat. Drain off any excess fat. Stir in garam masala and green peas.
In a medium bowl, stir together the eggs, cream, and mustard. Season. Stir in grated Parmigiano-Reggiano, and chopped parsley.
Scatter the browned ground beef and peas over the base of the tart, then pour over the egg mixture. Bake for 25-30 minutes until just set.

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Chickpea Salad With Fresh Herbs

Thursday, May 27, 2021

A lighter, easier take on creamy potato salad, this recipe uses organic canned chickpeas in place of potatoes and a dressing made with Greek yoghurt and homemade olive oil mayonnaise. It's mega creamy, delicious and really easy to make. You can add lots of other ingredients to this salad, it's really versatile. Bell peppers, cherry radishes, cucmber, apples, and hard-boiled eggs are all great as the add-ins. You might not need all the dressing. The leftover can be stored in the fridge for up to 3 days.

150 g Plain full-fat Greek yoghurt
3 tbsp Homemade olive oil mayonnaise
2 tbsp Freshly squeezed lemon juice
1 tsp Dijon mustard
1 tsp Sea alt
1/2 tsp Freshly milled black pepper
2 tbsp Minced fresh dill, plus more for serving
1 tbsp Mince minced fresh parsley, plus more for serving
1 tbsp Chopped fresh chives
300 g Cooked chickpeas, rinsed
1-2 stalk Celery, diced
1 Banana shallot, diced

In a small bowl, combine the yoghurt, mayonnaise, lemon juice, mustard, salt and pepper. Whisk until smooth, then stir in the chopped herbs. Set aside.
Place the chickpeas in a large bowl and using a fork, lightly mash about 1/3 of them. Add the diced celery and shallot and toss to combine.
Pour half of the dressing over the salad, toss well, and set aside at room temperature for at least 30 minutes before serving. Sprinkle with more dill and parsley and serve.

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Pineapple Coconut Muesli Bars with Puffed Teff and Date Syrup

Tuesday, May 25, 2021

If you need an energy boost to get you through the day, these simple, soft and chewy muesli bars are the one for you. They are packed with energy and nutrients, easy to make and cheaper than buying prepackaged. Amaranth or quinoa pops can be easily used in place of puffed teff. You can always add in some chocolate chips or drizzle with chocolate at the end too!

60 g Butter
80 g Date syrup
5 Cardamom pods
90 g Dried pineapples
60 g Cashew nuts
100 g Fine oat flakes
50 g Puffed teff
50 g Desiccated coconut
1 tbsp Lime juice
1 Egg, medium

Preheat the oven to 160C/320F. Line a baking form (20x26cm) with parchment paper. Place butter and date syrup in a saucepan over a low heat and cook until the butter melts and the mixture are well combined. Cool slightly.
Simply squeeze the cardamom pods and remove the seeds. Place them in the mortar and finely grind the seeds with the pestle.
Add dried pineapples and cashew nuts together in a blender and grind roughly. Add it to the butter-date syrup mixture together with the rest of the ingredients. Mix well.
Tip the mixture into the prepared baking pan, spread out evenly and press down firmly with the back of a spoon. Bake for 35 minutes. Set aside to cool completely in the tin before removing and cutting into bars. Store in a box in the fridge for up to a week.