Quartz 4

'Recipes (tried & tested)'

8 min read

Klassischer Erdäpfelsalat nach Wiener Art

Adapted from: https://www.ichkoche.at/klassischer-erdaepfelsalat-nach-wiener-art-zum-wiener-schnitzel-rezept-12925

  • 600 g Kartoffel (festkochend)
  • 60 g Zwiebel, fein gehackt
  • 250 mL klare Gemüsesuppe
  • 3 EL Essig (Apfelessig)
  • 3 EL neutrales Öl (Rapsöl)
  • 1 TL Estragonsenf
  • 1 Prise Salz
  • 1 Prise Pfeffer
  • 1 Prise Zucker
  1. Erdäpfel mit Schale kochen.
  2. Anschließend schälen und noch warm dünnblättrig in eine große Schüssel schneiden.
  3. Nun die Suppe erwärmen und sofort zu den Erdäpfeln geben.
  4. Mit Essig, Öl, Zwiebeln, Salz und Pfeffer würzen und so lange unterrühren, bis er eine sämige Bindung bekommt.
  5. Zum Schluss nach Belieben mit Senf und Zucker abschmecken.

Chimichurri

Adapted from: https://cafedelites.com/authentic-chimichurri-uruguay-argentina/

  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar (or lemon juice)
  • 1/2 cup finely chopped parsley
  • 2-3 cloves garlic , finely chopped or minced
  • 2 small red chilies , or 1 red chili, deseeded and finely chopped (about 1 tablespoon finely chopped chili)
  • 3/4 teaspoon dried oregano
  • 1 level teaspoon coarse salt
  • pepper, to taste (about 1/2 teaspoon)
  1. Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavours into the oil before using. Ideally, let it sit for more than 2 hours, if time allows.
  2. Chimichurri can be prepared earlier than needed, and refrigerated for 24 hours, if needed.

Erdäpfelgulasch

Adapted from: https://www.ichkoche.at/erdaepfelgulasch-auf-wiener-art-rezept-3135

  • 40 g Butter oder Öl
  • 200 g Zwiebel (2 mittelgroße)
  • 20 g Paprikapulver (edelsüß)
  • 1 L Essig oder 100 g Sauerkraut
  • ca. 100 mL passierte Tomaten oder 2 EL Tomatenpüree
  • 500 mL Gemüsebrühe
  • 800 g Erdäpfel (mehlig oder speckig)
  • 2 Knoblauchzehen, gepresst
  • 1 EL Kümmel
  • 1 TL Majoran
  • Salz, Pfeffer
  • 100 g Sauerrahm
  • Optional: 1 EL Maisstärke
  • Optional: Vegetarische Würstl (zB Chorizo)
  1. Zwiebel fein hacken, in Öl in einem großen Topf anrösten.
  2. Währenddessen die Erdäpfel schälen und in kleine (ca. 3x3 cm große) Stücke schneiden.
  3. Paprikapulver und Knoblauch zu den Zwiebeln geben, kurz anrösten. Tomatenpüree oder passierte Tomaten dazugeben, dann Essig oder Sauerkraut. Mit Gemüsebrühe ablöschen.
  4. Die Erdäpfelstücke in die Suppe geben, mit Knoblauch, Majoran, Salz und Pfeffer würzen. Gegebenenfalls noch Wasser zugeben bis die Erdäpfel bedeckt sind. Köcheln lassen bis die Erdäpfelstücke gar sind.
  5. Optional: In der Zwischenzeit die Würstl in einer Pfanne anbraten. Dann in Scheibchen schneiden.
  6. Wenn die Suppe noch zu wässrig ist, die Maisstärke in etwas kaltem Wasser anrühren und zur Suppe geben. Dann kurz aufkochen, damit die Stärke eindickt.
  7. Von der Hitze nehmen und Sauerrahm einrühren.
  8. (Mit Würstlscheibchen) servieren.

Vegetarian lasagne

Silfa’s recipe, very good

  • 5 carrots, finely chopped
  • 1 large onion, finely chopped
  • 1/4 celeriac, finely chopped
  • 2 garlic cloves, crushed
  • Vegofärs
  • Other veggies (courgette, spinach) (optional)
  • Olive oil, salt, pepper
  • 2 packages chopped tomatoes
  • 2 Tbsp tomato paste
  • Oregano (dried or fresh)
  • Lasagne sheets (10ish)
  • 75 g flour
  • 75 g butter/margarine
  • 750 mL plant milk
  • 75 g grated cheese (mozarella, cheddar)
  1. Preheat oven to 200C.
  2. In a large pan, fry the onions in olive oil until nicely brown. Add the carrots, celeria, garlic, vegofärs
  3. and other veggies and keep frying for a few minutes until nicely roasted.
  4. Stir in the chopped tomatoes, and season with oregano, salt and pepper. Bring to a boil and simmer for 20 min. Set aside.
  5. For the bechamel sauce, toast the flour in a dry pot, then add butter and keep stirring. When starting to take colour, add the milk and whisk vigorously until everything is smooth and without lumps. Set aside.
  6. Assemble in a large oven dish: tomato sauce, lasagne sheets, bechamel sauce, some sprinkling of cheese. Keep doing this until finished. Last layer should be bechamel sauce.
  7. Sprinkle the remaining cheese on top and cook in the oven for 40 min. Let stand for 5 min before cutting.

Uttapam

My own recipe that tastes really good!

  • 2 parts rice flour
  • 2 parts Urad flour
  • 1 part glutinous rice flour
  • 5 parts water
  • 1 tsp salt
  • 1 onion, finely chopped
  • 1 tomato, finely chopped
  • 3 spring onions, finely chopped
  • Some coriander, finely chopped
  1. Preheat oven to 150C.
  2. Make a nice, smooth batter from the flours, the salt and the water.
  3. Add the chopped vegetables and coriander and stir in.
  4. Heat up a non-stick pan to medium heat (6 of 9), distribute some oil, then spoon in the batter and flatten it a bit. Make either one big pancake or a few smaller ones.
  5. Put the lid on and let cook for several minutes, until the underside starts browning slightly. Flip, add some oil to the side, continue to fry (with lid off) until it starts to brown.
  6. Transfer the finished uttapam into an oven-proof dish, cover with aluminium foil and put in the oven to keep warm while frying the rest of the pancakes.
  7. Serve with thin dal, some chutney, yogurt, etc.

Home-made seitan chicken

Has not worked well so far, needs to be improved!!

From: https://www.youtube.com/watch?v=yY2YN6krVtk

  1. Mix gluten flour with water and knead to form a nice, chewing-gum like dough. Let rest for 10 min.
  2. Mix seasoned broth: 4 cups water, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp white pepper, 2 tsp smoked paprika, 1 stock cube, 2 tsp maggi seasoning, 2 tsp soy sauce.
  3. Stretching the protein: flatten and stretch the dough into a rectangle, then cut into three strips that are connected at the top. Braid into a tight braid, stretch the strands while doing it. At the end, tuck the ends in to close it off. Streatch out the braid gently into a rope. Then knot the rope tightly several times (to minimize puffing during simmering). As many knots as possible.
  4. Simmer the gluten dough: Place the tight knot into the simmering broth, simmer for 1h (flip over halfway through). After 1h, let it rest in the same liquid for a few hours, up to o/n in the fridge.
  5. Shred the seitan into chickeny strips with your hands.

Ottolenghi’s Chickpea mango salad

Salat mit Alphonso-Mango und Curry-Kichererbsen

Tarte (Apple tarte) à la Monique ft Pâte Brisée 

Decent pastry for a rustic tarte. Held up well and didn’t get soggy. Duncan and I both found it a bit… unexciting though. Maybe the filling needs to be a little bit more exciting than “just apples” to work well with a fairly paired-back pastry. https://kitchenprojects.substack.com/p/kitchen-project-103-all-about-fruit?utm_source=substack&utm_medium=email

This simple ratio of 2:1 flour to butter will give you a rich crust that is highly adaptable. Omit the sugar if you are making savoury pastry.

Ingredients

  • 250g Plain flour
  • 125g Butter
  • 10g Caster Sugar
  • ¼ tsp Fine salt
  • 75ml-100ml water (you can also use 1 x egg yolk and 30ml-50ml water for a richer pastry)
  • Optional: ¼ tsp white wine vinegar / black pepper to season
  • 8-9 small Apples, a mixture of varieties. We used 6 golden delicious and a few pink ladies.

If the fruit is very juicy or frozen

  • 20g Caster sugar
  • 20g Plain flour

Method

  1. Measure dries into a bowl and briefly mix.
  2. Take your cold butter and cut into irregular 1 - 1.5 cm pieces. You can cut this directly off the block ala Monique or cut on a board.
  3. Add into a large bowl along with the other ingredients and roughly work the butter into the dough for about 30 seconds; You want most of the pieces to still be large, amongst the breadcrumbs.
  4. Drizzle in ½ of the water and toss lightly. Press the mixture together with your fingertips. If a dough clump forms (sometimes there is a formed dough on top with dry bits below), remove it from the bowl and place into a clean container. Taking the pastry out stages means you are less likely to overwork it. Continue drizzling water on the dry bits and gently working it into the flour/butter until it clumps together.
  5. Press the clumps together then flatten into a disc to make it easier to roll out later.
  6. Wrap well and chill for at least 1 hour, but up to 3 days, before rolling out and using as required. Freezes well for 3 months.
  7. Pre-heat oven to 190c fan. (You might need to take it higher or lower depending on your oven!) 
  8. For the tart, roll out the dough until it is 3mm thick. Lay it over your tart case (lightly grease with butter if you are not confident it is non-stick.) and press in, paying attention to the edges, leaving overhang whilst you fill it. If the fruit is very frozen or juicy, mix together the flour and caster sugar and cover the base of the tart.
  9. Peel and core the apples. For the base, cut the apples into thin irregular slices, like fallen leaves, and pile up into the tart until it is at least half full. Make neat 0.5-0.75cm slices and fan them out in a spiral pattern. Sprinkle with caster sugar, about 1 tbsp. Trim the overhang of pastry.
  10. Place the tart in the oven on a baking sheet and bake for 45 minutes. After 45 minutes, check if the base is crisp. If not, continue baking for 15-30 minutes or until golden and crisp. The apples should char a little.
  11. Leave to cool for a few minutes then as soon as you can handle it, remove from the tart case and leave to cool completely on a rack. A dollop of creme fraiche, whipped cream or ice cream wouldn’t go amiss.
  12. Very nice when warm but you could serve it cold or make ahead and recrisp. Leftovers will keep at room temp for 1-2 days and can be enjoyed any time of the day.

Waldviertler Mohnzelten

Rezept von Mama

Kaiserschmarrn

Rezept von Mama

Marillenkuchen / Zwetschkenkuchen

Rezept von Mama/Eichhorn Franziska

Ribiselschnitten

Rezept von Mama

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