Sunday evening treat

Hi again,
this is a very quick post, I just thought I'd share my sunday treat with you. I watched an episode of my cooking hero's show (Nigel Slater, not Jamie O :-) today and he had this brilliant idea about combining left over coffee with shop bought custard and freeze it to make a yummy ice cream. As much as I fancy ice cream, there is simply no space left in my freezer at the moment due to a large amount of cinnamon rolls and scones... But still, I had left over coffee from the morning and some custard. The original plan was making an apple crumble, so I kind of combined the two. I mixed the left over relatively strong coffee (espresso really) with the custard and added some cinnamon and ground cardamom. That alone was already yummy. Then I cut up some apples and mixed the apple pieces and the custard together. I topped that off with some crumble mixture, where I replaced half of the flour with ground walnuts as they always go well with coffee.
Finally, a bake in a 175 °C oven for 40 mins and I could hardly wait that long, given the smell!
And voilà, it was even better than expected! A crumble with built-in coffee-custard. I have to keep away from that dish.... :-) Have a good sunday evening all!

Fun with Beetroots - Part 1: Red Hering Salad

My last post has been some time ago, so I thought I update you on my experiences with beetroot. As some of you know, each week I receive a "surprise vegetable&fruit box" and this time it included two beetroots. The first idea that sprang to my mind was a raw beet root carpaccio, the second was roasted beets. However, this is exactly what I have done the last two times with beet roots. So here is something else, two simple recipes, starting with a fabulous red hering salad.



Ingredients:

• 4 large hering filets (either in brine or in oil, they should be salty)
• 1 apple, I use Braeburn here, but anything similiar will do, just shouldn't be too sweet
• 1 onion
• 1 cooked beetroot (cook for 20 mins and then peel)
• 100 g yoghurt
• 100 g soured cream
• 100 g Schmand (I don't know if there is an english equivalent, i would just double the amount of soured cream)
• salt, black pepper and a pinch of sugar

The assembly

• cut the fish, the beetroot and the apple into dice
• cut the onion into halves and then finely slice
• mix everything in a bowl, than add the dairy products
• add the spices to your taste
• put in the refrigerator for at least half an hour

That's it, optionally you can also chop in a boiled egg, I do prefer it on the side though. Serve with dark rye bread, preferably with Pumpernickl, if you can get hold of it!