Willkommen bei Lis

„… süß wie die Liebe und zart wie ein Kuss“, so wird das Gericht besungen. Für manche ist es die Leichtigkeit, für andere der einzigartige Geschmack, der sie so besonders macht, die Salzburger Nockerl.

Foto ORF

Zutaten für 4 Personen

250 g Eiweiß
125 g Zucker
3 Dotter
10 g Mehl
Zitronenschale
Rum
Vanillezucker nach Geschmack
1 Prise Salz
ca. 50 g Preiselbeeren, Butter und
Zucker für die Form

Die Zubereitung

Die wichtigste Zutat für die Original Salzburger Nockerl sind die Eiklar. Diese müssen zu Beginn sehr steif geschlagen werden. Dabei nach und nach auch den Zucker daruntermischen, dann den Rum, den Vanillezucker, eine Prise Salz sowie die Zitronenschale beifügen und fertig schlagen.

Am besten macht man eine kleine Probe – Jungköche üben so, ob das Eiklar auch wirklich steif geschlagen ist: Zieht man den Mixer aus der Masse, muss sie steif stehen bleiben. Oder noch extremer: Stellen Sie das Gefäß, in dem Sie das Eiklar geschlagen haben, einfach einmal auf den Kopf. Bleibt die Masse fest im Gefäß, haben Sie die richtige Konsistenz.

Foto ORF

Dotter wird unter die Eischneemasse gezogen

Danach werden vorsichtig Dotter und Mehl unter die Masse gezogen, am besten machen Sie das mit einem einfachen Schneebesen. Die einzelnen Zutaten sollten sich gut vermischen und die Masse einen schönen goldenen Farbton haben.

Marmelade dünn verstreichen

Danach geben Sie rund 4 Eßlöffel gut abgerührte Preiselbeermarmelade in eine gebutterte und gezuckerte Auflaufform und verstreichen diese am Boden. Es sollte eine dünne Marmeladeschicht entstehen. Anschließend am besten mit einer Teigkarte drei etwa gleich große Nockerl formen und in die befettete Form geben.

Gebacken werden die Salzburger Nockerl bei 180 Grad Umluft oder 200 Grad Ober- und Unterhitze für zehn bis 15 Minuten im Backrohr backen. Vorsicht an dieser Stelle: Öffnen Sie keinesfalls das Backrohr, um zwischendurch nach dem Rechten zu sehen. Das mögen Salzburger Nockerl nicht besonders – Sie riskieren, dass die Süßspeise zusammenfällt.

Fertig sind die Salzburger Nockerl, wenn Sie eine schöne, goldbraune Farbe haben. Zum Schluss aus dem Backrohr nehmen und mit Staubzucker bestreut und noch heiß servieren.

Rezept von Pâtissière Anna Andriska

Source: // Willkommen bei Lis

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#AceRecipeNews – Hühnerbrustfilet auf Gurken-Ingwer-Salat // Willkommen bei Lis #AceFoodDesk reports

Hühnerbrust:

400 g Naturjoghurt

2,0 TL Vietnamesische Gewürzmischung

etwas Chili Salz

1 Prise Zucker

4 g Hühnerfilet

50 g Cornflakes

80 g Semmelbrösel

etwas Öl

Gurken-Ingwersalat:

500 g Salatgurken

1 Prise Salz

80 g Ingwerscheiben, eingelegt, mit Einlegesaft

2,0 EL Weißweinessig

3,0 EL Olivenöl extra nativ

etwas Chili Salz

etwas Pfeffer

1 Prise Zucker

1,0 EL Dill, fein gehackt

Zubereitung

Hühnerbrust:
Das Joghurt mit der Vietnamesischen Gewürzmischung glatt rühren. Die Hälfte davon abnehmen, mit Chili Salz und einer Prise Zucker würzen und zugedeckt im Kühlschrank als Dipsauce zum Anrichten aufbewahren.

Die Hähnchenbrustfilets mit dem übrigen, ungesalzenen Gewürz-Joghurt einstreichen und am besten über Nacht, mindestens aber mehrere Stunden zugedeckt und gekühlt marinieren lassen.

Den Backofen auf 100°C vorheizen und ein Abtropfblech in die mittlere Einschubleiste schieben.

Von den Hähnchenbrustfilets das Joghurt etwas abstreifen. Die Cornflakes in einer Plastiktüte mit einem Nudelholz zu Bröseln zerreiben. Die Semmelbrösel mit den Cornflakes mischen und auf einen flachen Teller geben.

Die Hähnchenbrustfilets in der Mischung wenden und in einer Pfanne mit etwas Öl auf beiden Seiten knusprig anbraten.

Auf ein Backblech legen und im vorgeheizten Ofen in 20-30 Minuten, je nach Größe, saftig durchziehen lassen.

Gurkensalat:
Die Gurken waschen und dünn hobeln. Ingwerscheiben in feine Streifen schneiden, mit dem Einlegesaft, Essig und Olivenöl unter die Gurken mischen. Mit Chili Salz, Pfeffer und einer Prise Zucker würzen und mit Dill mischen.

Den Salat auf Tellern verteilen, die gebackenen Hähnchenbrustfilets schräg in Scheiben schneiden und darauf anrichten. Den Joghurt-Gewürz-Dip außen herum träufeln.Falls dir Ingwer nicht schmeckt kannst du ihn auch ohne Probleme weglassen.

Unser Tipp:

Source: // Willkommen bei Lis

#AceRecipeNews – Omas Marmorguglhupf – #AceFoodDesk reports

Zutaten:

25 dag Butter

20 dag Feinkristallzucker

1 Pkg. Vanillezucker

4 Eier

30 dag Mehl

5 dag Maizena

2 TL Backpulver

3 dag Kakao

Milch

Rum

Zubereitung:

Butter, Zucker und Vanillezucker flaumig rühren, danach die Eier einrühren (nicht alle auf einmal). Dann das Mehl, Maizena und Backpulvergemisch nach und nach darüber sieben und einrühren. Gerne etwas Milch dazu geben, damit es nicht so „staubt“.

Die Hälfte dieser hellen Masse in eine gefettete und gemehlte Guglhupfform füllen. Den Rest des Teigs mit Kakao, Milch und Rum verrühren (wenn nötig oder gewollt auch noch etwas Zucker dazugeben). Nun auch die dunkle Masse in die Guglhupfform füllen und mit einer Gabel Schlingen im Teig ziehen, sodass die Marmorierung entsteht. Bei mittlerer Hitze circa 50 Minuten backen. Den Spießtest machen, um zu sehen, ob noch etwas kleben bleibt.

Rezept von Katharina Strommer.

Source: // Willkommen bei Lis

#AceRecipeNews – Italian Peach Cookies – (KDKA) #AceFoodDesk reports

It’s perhaps the most popular cookie at graduation parties and wedding receptions and to wrap up Cookie Table Week on Pittsburgh Today Live, we have the recipe for the Italian Peach Cookie!

Italian Peach Cookies

Ingredients:

7 ½ to 8 cups all-purpose flour
2 TBL baking powder
1 ½ cups white sugar
1 ½ cups milk
1 cup butter, melted and cooled
1 tsp, almond
Peach liqueur

Directions:

Preheat oven to 350 F.
Line 2 baking sheets with parchment paper, or lightly grease 2 sheets

Place eggs and sugar in bowl and beat with an electric mixer till light, @3 minutes.

Add butter and beat till creamy, then mix in milk and almond flavoring.

Mix flour with baking powder, then add this to the batter, beating just till combined.

Take a small amount of batter in your hands, and roll into a ball: 1 ½ inches for large, ¾ of an inch for the small sized cookies, and place on the baking sheets.

Continue to roll out all the batter into balls, then bake for about 15-20 minutes or until very light brown on the bottom. Cool well.

Filling: use a sharp knife and cut out a circle at the bottom of the cookie, removing the cookie centers and placing these in a bowl.

Mix cookie crumbs and enough peach jam until you have a sticky filling.
Fill each cookie, then match cookies for shape and size. Clean any filling from seam.

Place about ½ cup of peach liqueur in two separate bowls, and color one yellow and the other red. In a third bowl, place fine white sugar.
Carefully dip each cookie pair into the red mixture ¾ way up the cookie, then dip the other end in the yellow mixture.

Gently blot the cookie with paper towels to remove most of the liquid, then immediately roll the cookie in the sugar.

Place on waxed paper to dry. Once dry garnish with plastic peach leaves, or fresh mint leaves.

#AceFoodDesk report ……….Cookie Table Week: // CBS Pittsburgh Published: May.10: 2019:

#AceRecipeNews – Asabe zainab, which translates as “Zainab’s fingers”, is a traditional Middle East ern pastry dessert typically eaten during Ramadan #AceFoodDesk reports

While some Levantine countries make their version with semolina and leave out the filling, in Oman we wrap a creamy-based cheese in filo pastry, deep fry it, then finish it off by soaking it in a rich saffron and cardamom syrup. Something similar is made in Palestine, where it goes by the great name of znoud el sit (“forearms of the lady”).

Despite the Ramadan link, Zainab herself was not known to be religious: legend has it that she made these sweet delicacies, which look like fingers, more than 100 years ago, sharing them out among her village. Neighbours and others were so impressed by their beauty that they eventually became known as Zainab’s fingers.

Asabe zainab: perfect post-iftar treat (@dinewithdina)

During Ramadan, there is not one of my aunties who will not have these at the table as an after-iftar treat. Growing up, I always wondered why we didn’t have them more often (and wished that we did). But my mother always reminded me that if we had them every day, then we would no longer be grateful for Zainab’s gift to us, and so Ramadan held onto that spirit of gratitude.

As I grew older, I would join the women of my family in making hundreds of fingers. But while I was quick to eat them, I was not so fast when it came to rolling and sealing the pastry. I remember my grandmother always telling me not to overstuff the fingers with cheese and only to use a little. “The cheese is like your knuckle, it is small and in the middle of your finger,” she would say.

Learning the method made me appreciate why we save asabe zainab for Ramadan and the odd special occasion, as well as being thankful to Zainab for how she brought families together for generations to come.

In Oman, asabe zainab are traditionally made with cream cheese but I prefer to use ricotta and mozzarella, which combine a creamy texture and melted cheese when you eat them fresh.

The best part about this recipe is that it lets you make both the syrup and the fingers in advance. The pastries will also last up to a month in the freezer: perfect throughout Ramadan so you can easily whip out just enough to fry each evening. The syrup will also keep for up to two weeks if stored in an air-tight glass container.

Recipe

Asabe Zainab — **In Oman, asabe zainab are traditionally made with cream cheese (@dinewithdina)**

Makes: 30 pieces

Preparation time: 20 minutes

1. Ingredients

For the pastry fingers

30 rectangle sheets of filo or samosa pastry
125g (4oz) mozzarella cheese
125g (4oz) ricotta cheese
1tsp ground cardamom
1l (4 cups) of vegetable frying oil
2 tbsp of flour mixed with 1 tbsp water to form a paste

For the sugar syrup

450g (2 cups) of caster sugar
250 ml (1 cup) of water
a good pinch of saffron strands
half of a fresh lemon
3 cardamom pods
a thermometer is helpful if you have one

**Asabe zainab are an after-dinner treat usually reserved for special occasions such as iftar (@dinewithdina)**

2. Method

The syrup

Begin by making the sugar syrup (you’ll need this to be cold by the time it comes to frying the pastry).
In a saucepan, combine all the syrup ingredients and place on a high heat.
Keep stirring till the syrup starts boiling.
Reduce the temperature to a medium to low heat for a further 10 minutes, until all the sugar has dissolved and the syrup has become slightly golden and thicker. If you are using a thermometer, you are looking for a temperature of 110°C (230°F).
Remove the syrup from the heat and allow it to cool at room temperature.

For the pastry fingers

Shred the mozzarella into tiny pieces and then combine them with the ricotta and the ground cardamom.
Mix it all together and place to one side.
Separate the pastry sheets and keep them wrapped in a damp cloth to ensure that they don’t dry out.

To roll the fingers

Take one sheet of pastry and place about ¾ tsp of the cheese mixture at the bottom (leave a slight edge to grab the pastry).
Make sure your cheese is in the centre, otherwise some of it may escape when it comes to rolling the pastry.
To begin the roll, first turn both corners into the middle to form a triangle (as if you are about to create a paper airplane, see below) so that the cheese is covered.
Next, carefully take the bottom corner of the triangle and fold it over tightly. Then continue to roll all the way to the top.
When you get to the top, leave a slight edge. Take your finger, dip it into the flour paste, rub it along the end part of your pastry and seal it across. This will ensure that the fingers don’t unravel when they are frying.
Repeat the steps above for the rest of the fingers.

**Rolling the pastry takes skill but is easy to learn (@dinewithdina)**

Frying the fingers

When using filo or samosa pastry you’ll need to fry from cold to hot oil. This ensures that all the layers come out crispy and also retain their crispiness.
Fill a medium sized wok or sauce with oil (don’t use a big pan as you want the oil to be deep).
Place all the fingers inside the oil and then turn the heat up high.
Once the fingers begin to brown, reduce the heat slightly to ensure that they cook evenly. Keep turning them until they are completely golden.
As soon as they are ready, turn them onto some kitchen roll to soak up excess oil.
Then carefully drop them into the syrup and mix until they are fully coated.
Serve straight away for the best bites.

**Variations of asabe zainab exist across the Middle East (@dinewithdina)**

You can follow Dina on her Instagram at @dinewithdina, Facebook or www.dinewithdina.co.uk

#AceFoodDesk report ………..Published: May.10: 2019:

NYC Food Waste Fair: In just a few weeks, hundreds of people will gather at the Brooklyn Navy Yard for the annual event that brings together organisations, educational institutions and individuals to address food waste in creative and innovative ways #AceFoodDesk reports

#AceFoodReport – May.05: Julie Raskin, executive director of the Foundation for New York’s Strongest, stopped by CBS2 to discuss the event.“So the fair is a whole day targeted mostly at business owners in the food industry where they can learn how to reduce their food waste,” Raskin said.

The evening event is called the ‘Zero Food Waste Challenge: ’ That’s the grand finale of the fair. Basically we have eight famous New York City chefs competing to make the most delicious zero food waste dish.”As an example, Raskin showed off chips made from sweet potato skins, where the rest of the sweet potato was used in another dish.

For more information about the fair, click here: https://cbsloc.al/2GZwp6u

#AceFoodDesk report …………..CBS New York: Published: May.05: 2019:

(MICHIGAN) Berens is the author of a brand new cookbook, “Ruffage: A Practical Guide to Vegetables” Abra Berens grew up as the daughter of two doctors in Michigan but she and her family also lived on and ran a working farm #AceFoodDesk reports

#AceFoodReport – May.04: After attending cooking school in Ireland she returned to Michigan and ended up running a farm of her own, while also starting a career as a chef. Now, she’s the chef at Grayner Farm in Three Oaks, Michigan and the author of a brand new book, “Ruffage: A Practical Guide to Vegetables,” which was recently named best cookbook for spring by the New York Times.

Source: #AceFoodDesk report ………..Published: May.04: 2019: https://cbsn.ws/2DMY5JP

(NEW YORK CITY) Murrays Cheese Highly Coveted three-day-course offered four times a year with 24-places per session has been around for nigh on 80yrs growing from a simple cheese shop with the most popular class being ‘ boot camp weekend #AceFoodDesk reports

#AceFoodReport – May.04: The highly coveted three-day intensive course is offered only four times a year with just 24 seats available in each session: Murray’s Cheese in New York City has been around for almost 80 years, growing from a local cheese shop to store, restaurant and even a classroom.

One of its most popular classes in recent years is its “boot camp,” a weekend-long session where students devour up to 45 different varieties of cheese. Dana Jacobson reports.

#AceFoodDesk report …………..Published: May.04: 2019: Read More Here: https://cbsn.ws/2VERRWL

.@GordonRamsay: Blimey…. The Caribbean has come to Camden…. check out the new Rum Shack @Yor kandAlbany ! @BARCARDI Gx

Blimey…. The Caribbean has come to Camden…. check out the new Rum Shack at @YorkandAlbany ! @BACARDI Gx pic.twitter.com/AWpMj0irt2

— Gordon Ramsay (@GordonRamsay) April 29, 2019

Source: // Ace Consumer News – https://t.co/AWpMj0irt2

#AceRecipeNews – Shoepeg Corn Dip – // In Dianes Kitchen

D4C78CE1-3197-49ED-A2DA-50994A6C7196

Shoepeg Corn Dip is a delicious dip served hot or cold. It is made with corn, butter, green chile peppers and cream cheese. You can serve it with Fritos, Scoops or Tortilla Chips. I love cream cheese and I love green chile peppers so I figured it will be pretty darn good and it was. My husband told me not to give him a lot and the man went back for seconds!

Click on the link below to see the step by step directions with pictures and a printable recipe card.

https://indianeskitchen.com/2018/01/16/shoepeg-corn-dip

Source: // In Dianes Kitchen

Ace Food & Beverage News

Providing recipes,articles & news of interest from around the world

Salzburger Nockerl // Willkommen bei Lis

#AceRecipeNews – Hühnerbrustfilet auf Gurken-Ingwer-Salat // Willkommen bei Lis #AceFoodDesk reports

#AceRecipeNews – Omas Marmorguglhupf – #AceFoodDesk reports

#AceRecipeNews – Italian Peach Cookies – (KDKA) #AceFoodDesk reports

#AceRecipeNews – Asabe zainab, which translates as “Zainab’s fingers”, is a traditional Middle East ern pastry dessert typically eaten during Ramadan #AceFoodDesk reports

Recipe

1. Ingredients

2. Method

NYC Food Waste Fair: In just a few weeks, hundreds of people will gather at the Brooklyn Navy Yard for the annual event that brings together organisations, educational institutions and individuals to address food waste in creative and innovative ways #AceFoodDesk reports

(MICHIGAN) Berens is the author of a brand new cookbook, “Ruffage: A Practical Guide to Vegetables” Abra Berens grew up as the daughter of two doctors in Michigan but she and her family also lived on and ran a working farm #AceFoodDesk reports

(NEW YORK CITY) Murrays Cheese Highly Coveted three-day-course offered four times a year with 24-places per session has been around for nigh on 80yrs growing from a simple cheese shop with the most popular class being ‘ boot camp weekend #AceFoodDesk reports

.@GordonRamsay: Blimey…. The Caribbean has come to Camden…. check out the new Rum Shack @Yor kandAlbany ! @BARCARDI Gx

#AceRecipeNews – Shoepeg Corn Dip – // In Dianes Kitchen

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