Fish Tikka Curry

Recipe adapted from "Cook Clever mit Jamie"

Ingredients:

1 lemon, halved

3 tbs tikka-currypaste*

400g frozen fish fillets

1 onion, finely sliced

2 cloves garlic, sliced

A thumb-sized piece of fresh ginger, finely sliced

1 fresh red chili, chopped

A bunch of coriander leaves (15g), chopped

Olive oil

300g potatoes, cleaned, peeled, cut into 2 cm cubes

2 tomatoes, quartered

300g cauliflower

600 ml water

4 tbs plain yoghurt

Coriander leaves for garnish

• On a large plate press the juice of half lemon, mix it well with 1 tbs of curry tikka paste.  Roll in and rub the frozen fish fillets until well covered, and let them thaw.
• In a cooking pot, on medium heat, preheat 1 tablespoon olive oil, add in the rest of tikka curry paste. Add in the onion, garlic, ginger, chili and coriander leaves. Cook until fragrant and then add in the potatoes, cook the potatoes for about 15 minutes, stir occasionally.
• Add in the tomatoes and cauliflower. Pour in 600 ml water, boil it and let it cook for about 45 minutes or until the sauce is thickened. 
• 15 minutes before the sauce is done, prepare the fish. In a non stick pan, without oil, cook the fish for about 3 to 5 minutes on each side until fully cooked, crisp and brown. 
• Add half of the yoghurt into the sauce, mix it well. Remove from heat. 
• On a serving plate, add basmati rice, break the fish into bite size pieces and add them on top of the rice, pour some of the sauce, potatoes, cauliflower and garnish with yoghurt and coriander leaves.

*You can use store bought tikka curry paste or make it by yourself. I made it by myself using Jamie Oliver's recipe. Click here for the complete recipe.

Glorious Schnitzel

Recipe adapted from "MUTTI KOCHT AM BESTEN"

Ingredients:
4 thin slices calf or pork meat (approximately 150g each)
Salt and pepper
100g heavy whipping cream
3 eggs (size M)
3 to 4 tbs all purpose flour
8 to 10 tbs breadcrumbs (Semmelbrösel)
6 tbs cooking oil + 4 tbs butter
Garnish: Sliced lemon

• Pat dry the meat with kitchen towel. Lay a large plastic wrap between the meat, using a cooking pan or a sauce pan beat the meat until 2 to 3 mm thick. Season the meat nicely with salt and pepper. 
• In a shallow bowl beat the cream and eggs with a fork until light and fluffy.
• In a large plate mix the flour and the breadcrumbs, dredge and flip the sliced meat until evenly coated, shake lightly any excess flour.
• Dip the meat in the egg mixture until evenly coated, shake off the excess. Dredge the meat back to the flour mixture and flip until evenly coated.
• Preheat oven to 50 ˚C and prepare a large ovenproof plate, line it with paper towel.
• Preheat oil and butter in a pan on medium high heat, lay one of the schnitzel, reduce heat to medium. Fry until golden brown on each side (about 4 minutes on each side). Place the schnitzel on the prepared ovenproof plate, put the plate on the preheated oven to keep it warm. Repeat process. NOTE: Do not forget to skim any scum on the oil surface to prevent schnitzel from burning.
• Enjoy the schnitzel with potato salad with bacon or Bavarian potato salad and cold beer!

Potato Salad with Bacon

Ingredients:
1 kg waxy potatoes such as Yukon Gold (Potatoes which stays firm when cooked)
2 small onions, chopped
100g smoked bacon, diced
2 tbs vegetable oil
100 ml apple vinegar
150 ml water
1 tsp chicken stock powder
Salt and pepper to taste
2 tsp mustard
A bunch of chives, chopped

• Clean the potatoes, put them in a cooking bowl, pour water enough to cover the potatoes and cook it for about 20 minutes. Drain the potatoes and let them cool and peel them. 
• Slice the potatoes about 1/2 cm thick and place them in a large bowl.
• In a preheated pan, cook the bacon (without oil) until crisp and brown, set aside. Preheat 2 tablespoon oil ans then add in the onion, cook for about 2 minutes and then add the vinegar and water, let it cook for another 2 minutes. Add in the stock powder, mustard and season it with salt and pepper.
• Pour in the vinegar mixture to the potatoes, mix them well and set them aside for about 1 hours. 
• Garnish the potatoes with chives and adjust seasoning with salt and pepper if needed.

Veggie Burger

For this recipe you need to prepare the patties a day before for a better texture and taste.

Recipe adapted from "Mutti kocht am besten" Cooking Magazine

Ingredients: 
1 can red beans (about 425 ml)
1 zucchini (about 200g)
50g whole wheat flour
1 tsp curry powder
1 red onion, chopped
1/2 to 1 tsp sambal oelek
1 tsp mustard
salt and pepper to taste
1 tsp dried rosemary
6 tbs vegetable cooking oil
75 ml ketchup
2 tbs salad dressing (i'm using thousand island for this recipe)
1/2 tsp chilli powder
4 burger buns
Fried onions for garnish

• For the burger patties: A day before, rinse the red beans with cold water. Clean the zucchini and divide to 150g and 50g zucchini. Set the 50g zucchini aside to the fridge. Coarsely grate the zucchini. In a large bowl, mix the flour and curry powder. Add in the beans, onions, grated zucchini, sambal oelek, mustard. Mix them well, add salt and pepper to taste (about 1/2 to 1 tsp of salt). Cover the bowl and let it sit in the fridge for overnight.
• The next day: Thin slice the 50g zucchini, preheat 2 tablespoon of oil in a pan, add in the zucchini and dried rosemary. Fried for about 3 minutes on each sides. Set aside. Form the burger patties to 4 portions, on the medium heat preheat 4 tablespoon of oil and fried the patties on each sides for about 4 to 5 minutes or until crisp and brown. 
• For the sauce: Mix ketchup, salad dressing, chilli powder, adjust seasoning with salt and pepper if needed. 
• How to assembly the burger: Prepare the buns, add a little bit of sauce, a patty, some of the sliced zucchini, fried onions, a little bit of sauce on top. Enjoy!

Finest Marble Cake (Marmorkuchen)

After trying so many recipes out there for a perfect Marble cake my heart goes for this rich and luxurious recipe from Alfons Schuhbeck, in his book "Meine Bayerische Küche". Adding a bit more ingredients and time but seriously worth it.

Ingredients:

200g butter, room temperature

150g powdered sugar

1 tbs vanilla sugar 

1/2 tsp grated lemon zest

6 eggs, separated 

2 tbs rum (optional or you can add 1/2 to 1 tsp rum extract)

200g all purpose flour

1 tsp baking powder

100g blanched ground almond

1 1/2 tbs cocoa powder, sifted

70g dark chocolate, grated 

1/4 tsp salt

150g sugar 

Butter and flour for the form

Powdered sugar for garnish

• In a mixing bowl add the butter, powdered sugar, vanilla sugar, grated lemon zest. Beat them until light and creamy. Add in the egg yolk one at a time and mix well between addition, mix them well. Add in the rum and continue beat the mixture until light and fluffy.
• In a large bowl mix the flour with baking powder and sift it. After that, mix well the sifted flour with the ground almond. 
• In another large bowl mix the egg whites with salt and 1/3 of the sugar, beat them until creamy. Slowly add the rest of the sugar and beat them until stiff peak.
• Preheat oven to 175 ˚C.
• Add 1/3 of the egg whites mixture and 1/3 of the flour mixture to the egg yolk mixture, fold well and repeat the process.
• Butter and flour the bundt cake form evenly. Its important that the whole cake form is evenly covered with butter so later the cake will come out easily.
• Fill the form with half of the mixture, fold well the rest of the mixture with the sifted cocoa powder and grated dark chocolate. Pour the chocolate mixture to the half filled cake form, take a fork and run it through the batter in swirling motion to create a marble effect.
• Bake for about 70 minutes, let it cool for 10 to 15 minutes. Flip the form on a serving plate and the cake should come out easily. Garnish it with powdered sugar.